1 00:00:02,560 --> 00:00:04,000 In the beginning... 2 00:00:04,000 --> 00:00:06,280 Gorgeous, gorgeous, gorgeous. 3 00:00:06,280 --> 00:00:07,520 Oh! 4 00:00:07,520 --> 00:00:08,720 ..there were 12. 5 00:00:10,200 --> 00:00:11,920 I can't believe that's just happened to me. 6 00:00:11,920 --> 00:00:15,160 They're not going to allow me into Yorkshire ever again. 7 00:00:20,360 --> 00:00:24,160 Now...there are three. 8 00:00:24,160 --> 00:00:25,440 BEEPING 9 00:00:27,480 --> 00:00:29,280 Right, calm down now. 10 00:01:00,000 --> 00:01:02,120 (Good luck, guys.) 11 00:01:02,120 --> 00:01:03,160 Good luck, guys. 12 00:01:06,440 --> 00:01:09,080 'Winning Star Baker in the first week...' 13 00:01:09,080 --> 00:01:10,120 No! 14 00:01:10,120 --> 00:01:12,320 '..Jane got off to a flying start.' 15 00:01:12,320 --> 00:01:13,600 Absolutely beautiful, yes. 16 00:01:13,600 --> 00:01:14,800 Thank you. 17 00:01:14,800 --> 00:01:17,200 'Her home-style baking impressed Mary and Paul.' 18 00:01:17,200 --> 00:01:18,680 That is first-rate. 19 00:01:18,680 --> 00:01:20,320 This is a complete mess. 20 00:01:20,320 --> 00:01:22,960 'Although timing often wasn't on her side.' 21 00:01:22,960 --> 00:01:24,440 Things didn't go to plan. 22 00:01:24,440 --> 00:01:25,680 No, they didn't. 23 00:01:25,680 --> 00:01:28,800 'The garden designer dug deep to make it to the final.' 24 00:01:28,800 --> 00:01:31,280 That fleur-de-lis is outstanding. 25 00:01:31,280 --> 00:01:32,640 Thank you. 26 00:01:32,640 --> 00:01:35,320 To be at the final is just amazing. 27 00:01:35,320 --> 00:01:37,160 It feels really unreal, actually. 28 00:01:37,160 --> 00:01:39,440 People say to you, "Oh, how've you been? 29 00:01:39,440 --> 00:01:41,120 "What's happened this week?" 30 00:01:41,120 --> 00:01:43,240 You go, "You know, nothing, really, same old," 31 00:01:43,240 --> 00:01:45,240 and you want to go, "I'm in the final 32 00:01:45,240 --> 00:01:46,800 "of The Great British Bake Off!" 33 00:01:46,800 --> 00:01:47,840 And you can't. 34 00:01:49,160 --> 00:01:52,200 Candice has won Star Baker three times. 35 00:01:52,200 --> 00:01:53,600 Well done. 36 00:01:53,600 --> 00:01:55,000 Her elaborate creations... 37 00:01:55,000 --> 00:01:56,600 Wow, exceptional. 38 00:01:56,600 --> 00:01:58,200 ..went the extra mile... 39 00:01:58,200 --> 00:02:01,480 It's like you, isn't it? You like to do things over the top. 40 00:02:01,480 --> 00:02:04,320 ..and both impressed and frustrated the judges. 41 00:02:04,320 --> 00:02:08,000 Rein it in a little bit. Get your baking absolutely spot-on. 42 00:02:08,000 --> 00:02:10,400 But with bakes inspired by her family... 43 00:02:10,400 --> 00:02:13,080 - The overall effect is beautiful. - Yes! 44 00:02:13,080 --> 00:02:14,400 ..she's made it to the final. 45 00:02:14,400 --> 00:02:16,880 There's been a lot of practice this week. 46 00:02:16,880 --> 00:02:20,120 The other day, I did baking for 12 hours, and I hurt a lot. 47 00:02:20,120 --> 00:02:22,880 I'd really like to think I'd, like, got really fit and toned 48 00:02:22,880 --> 00:02:24,680 and everything from baking. 49 00:02:24,680 --> 00:02:26,080 Definitely haven't. 50 00:02:26,080 --> 00:02:29,400 Definitely struggling to fit in clothes currently. 51 00:02:29,400 --> 00:02:31,440 'Aerospace engineer Andrew... 52 00:02:31,440 --> 00:02:33,360 Where are your schematics for this? 53 00:02:33,360 --> 00:02:35,240 '..has been Mr Precision.' 54 00:02:35,240 --> 00:02:37,800 The overall effect is absolutely brilliant. 55 00:02:37,800 --> 00:02:39,960 'Despite his meticulous methods...' 56 00:02:39,960 --> 00:02:42,880 Guided rolling pin - gives me uniform thickness of dough. 57 00:02:42,880 --> 00:02:44,560 '..when it came to Star Baker...' 58 00:02:44,560 --> 00:02:45,800 Well done, Tom. 59 00:02:45,800 --> 00:02:47,800 '..for weeks, he was the bridesmaid...' 60 00:02:47,800 --> 00:02:48,960 Benjamina. 61 00:02:48,960 --> 00:02:50,280 '..never the bride. 62 00:02:50,280 --> 00:02:51,720 'But dessert week onwards...' 63 00:02:51,720 --> 00:02:53,040 They look gorgeous. 64 00:02:53,040 --> 00:02:54,360 '..was a turning point.' 65 00:02:54,360 --> 00:02:56,560 I've never seen a mechanised pie. 66 00:02:56,560 --> 00:02:58,480 'At last he won Star Baker...' 67 00:02:58,480 --> 00:03:00,160 The presentation is stunning. 68 00:03:00,160 --> 00:03:02,480 '..and won it again in the semifinal.' 69 00:03:02,480 --> 00:03:04,520 Coming in, I really wanted to make the final. 70 00:03:04,520 --> 00:03:07,520 That was my number one objective, and then if I can win it... 71 00:03:07,520 --> 00:03:09,400 That seemed like a silly dream at the time, 72 00:03:09,400 --> 00:03:11,200 but now that we're here, 73 00:03:11,200 --> 00:03:13,760 I've got to darn well try. 74 00:03:26,480 --> 00:03:29,080 Bakers, finalists! 75 00:03:29,080 --> 00:03:33,200 Welcome to the tent. And the final this year is being given... 76 00:03:33,200 --> 00:03:34,880 RP ACCENT: ..the royal treatment. 77 00:03:34,880 --> 00:03:36,320 NORMAL TONE: Between the four of us, 78 00:03:36,320 --> 00:03:39,120 we already have a sponge sceptre and several jellied orbs, 79 00:03:39,120 --> 00:03:41,080 but Mary and Paul would like to complete the set 80 00:03:41,080 --> 00:03:44,840 by giving you the challenge of making a filled meringue crown. 81 00:03:44,840 --> 00:03:48,680 We're not talking some little nimby-pimby tiny crown. 82 00:03:48,680 --> 00:03:51,480 No, bakers, we want a family-sized crown 83 00:03:51,480 --> 00:03:54,160 big enough for the whole royal family. 84 00:03:54,160 --> 00:03:57,280 It must have three layers of meringue, at least... 85 00:03:58,280 --> 00:04:00,360 ..and it must be dazzlingly decorated. 86 00:04:00,360 --> 00:04:02,040 You've got three hours on this challenge. 87 00:04:02,040 --> 00:04:03,960 - On your marks... - Get set... - Bake! 88 00:04:07,040 --> 00:04:08,680 - CANDICE: - Good luck. 89 00:04:08,680 --> 00:04:09,960 Good luck, guys. 90 00:04:09,960 --> 00:04:11,680 BOWL CLATTERS 91 00:04:11,680 --> 00:04:15,720 The nerves are a bit jangly. I've dropped a bowl already. 92 00:04:15,720 --> 00:04:17,280 It is the final. 93 00:04:17,280 --> 00:04:18,840 We've been waiting for this, 94 00:04:18,840 --> 00:04:21,600 and I think it's quite right we go royal. 95 00:04:21,600 --> 00:04:24,720 After all, it is the Queen's 90th birthday year. 96 00:04:24,720 --> 00:04:26,760 This is the last signature chance, 97 00:04:26,760 --> 00:04:28,040 so we've chosen meringue. 98 00:04:28,040 --> 00:04:30,040 Now, they've struggled with meringue in the past, 99 00:04:30,040 --> 00:04:32,920 so I thought it was a good idea to go back to the meringue again. 100 00:04:32,920 --> 00:04:34,080 We've asked for a crown. 101 00:04:34,080 --> 00:04:36,280 How they achieve that is up to them, 102 00:04:36,280 --> 00:04:38,320 but what I am looking for - 103 00:04:38,320 --> 00:04:42,040 it's got to taste good, look good and be spectacular. 104 00:04:42,040 --> 00:04:44,760 Three tiers of meringue can be quite sweet and overwhelming, 105 00:04:44,760 --> 00:04:46,800 so they've got to add a little bit of tartness to it. 106 00:04:46,800 --> 00:04:49,800 That can come from the fruit - whether it's a curd, a compote, 107 00:04:49,800 --> 00:04:52,040 that will balance out the sweetness of the meringue. 108 00:04:52,040 --> 00:04:54,160 I haven't any idea who's going to win. 109 00:04:54,160 --> 00:04:55,720 It's an open field. 110 00:04:55,720 --> 00:04:58,200 I'm looking forward to it. 111 00:04:58,200 --> 00:04:59,400 Good morning, Jane. 112 00:04:59,400 --> 00:05:02,000 - Good morning. - Right, tell us all about your meringue crown. 113 00:05:02,000 --> 00:05:05,040 My meringue crown is a red, white and blue meringue crown 114 00:05:05,040 --> 00:05:07,200 with strawberry and raspberry compote, 115 00:05:07,200 --> 00:05:09,200 and then the next layer is a blueberry compote, 116 00:05:09,200 --> 00:05:12,920 and then the top is white flesh nectarines with other fruits. 117 00:05:12,920 --> 00:05:14,920 Jane's red, white and blue pavlova 118 00:05:14,920 --> 00:05:17,520 is her husband Ray's favourite dessert. 119 00:05:17,520 --> 00:05:20,760 She's hoping that sticking with her tried and tested family favourite 120 00:05:20,760 --> 00:05:23,040 will be a hit with Paul and Mary. 121 00:05:23,040 --> 00:05:26,440 Now, you've kept it fairly simple for the final. 122 00:05:26,440 --> 00:05:29,760 I have kept it simple, but I want it to be a good pavlova at the end. 123 00:05:29,760 --> 00:05:31,720 Guys, simple is good, surely? 124 00:05:31,720 --> 00:05:33,200 Well, it comes down to perfection. 125 00:05:33,200 --> 00:05:35,520 When you go simple, we are looking for the best flavours, 126 00:05:35,520 --> 00:05:37,400 the best look with no failure. 127 00:05:37,400 --> 00:05:38,680 No pressure, then! 128 00:05:41,200 --> 00:05:44,840 All three bakers have opted for a pavlova-style meringue. 129 00:05:44,840 --> 00:05:48,520 - ANDREW: - I'm using muscovado sugar as well as caster. 130 00:05:48,520 --> 00:05:51,120 It gives it a more caramelly flavour, which I quite like, 131 00:05:51,120 --> 00:05:54,480 but can lead to easier-collapsing meringues. 132 00:05:54,480 --> 00:05:57,240 Can tend to crack slightly, but flavour wins, right? 133 00:05:58,600 --> 00:06:00,040 - JANE: - This is just caster sugar. 134 00:06:00,040 --> 00:06:03,880 I want a nice, as white as possible, meringue. 135 00:06:03,880 --> 00:06:06,640 True to form for this regal signature... 136 00:06:06,640 --> 00:06:10,880 It needs to be just right. Just like Goldilocks. 137 00:06:10,880 --> 00:06:12,640 ..Candice is going a little further. 138 00:06:12,640 --> 00:06:15,200 I am doing two different meringues. 139 00:06:15,200 --> 00:06:17,600 One of them I'm adding white caster sugar, 140 00:06:17,600 --> 00:06:20,840 and the other one will have golden caster sugar. 141 00:06:20,840 --> 00:06:24,360 Her two different meringues will make three tiers of pavlova, 142 00:06:24,360 --> 00:06:26,320 filled with Prosecco-soaked strawberries, 143 00:06:26,320 --> 00:06:28,760 mango curd, gold-dusted Physalis 144 00:06:28,760 --> 00:06:30,760 and glittered pistachios. 145 00:06:30,760 --> 00:06:32,240 Then there's a fourth tier, 146 00:06:32,240 --> 00:06:35,680 inspired by the tiny crown of Queen Victoria. 147 00:06:35,680 --> 00:06:38,520 You've chosen to do quite a lot of different things, actually. 148 00:06:38,520 --> 00:06:41,200 - Yep. - You've got to do it all in the time. 149 00:06:41,200 --> 00:06:43,040 I have got to do it all in the time, 150 00:06:43,040 --> 00:06:44,880 but I think once the meringues are in, 151 00:06:44,880 --> 00:06:46,640 the bits in the middle I can fill. 152 00:06:46,640 --> 00:06:49,240 As long as they've got their cooking time and their cooling time, 153 00:06:49,240 --> 00:06:50,400 so they're nice and crisp, 154 00:06:50,400 --> 00:06:51,920 then it's just a case of building it up. 155 00:06:51,920 --> 00:06:53,400 - All right, good luck. - Thank you. 156 00:06:54,480 --> 00:06:55,760 I thought I'd reined it in. 157 00:06:55,760 --> 00:06:58,160 I didn't think I was going complicated at all this week. 158 00:06:58,160 --> 00:07:01,640 I've got three main layers, three flavours, 159 00:07:01,640 --> 00:07:04,040 one mini crown, a curd and some fruit. 160 00:07:05,880 --> 00:07:07,520 Nothing. 161 00:07:07,520 --> 00:07:10,520 So, I've increased the speed now that all the sugar's been added, 162 00:07:10,520 --> 00:07:13,240 and then I'm looking for really solid peaks. 163 00:07:14,280 --> 00:07:16,440 There's nowhere to hide if the meringue goes wrong. 164 00:07:16,440 --> 00:07:18,960 There will be no time to remake. 165 00:07:18,960 --> 00:07:22,040 If it isn't beaten until it's completely stiff... 166 00:07:22,040 --> 00:07:23,760 Still soft. 167 00:07:23,760 --> 00:07:26,520 ..when piped, the meringue will lose its shape... 168 00:07:29,200 --> 00:07:31,440 ..and then collapse as it's baked. 169 00:07:31,440 --> 00:07:34,120 Suddenly feeling really nervous. 170 00:07:34,120 --> 00:07:36,400 Oh, how can meringue do this to you, eh? 171 00:07:37,480 --> 00:07:39,920 - CANDICE: - I'm just going freehand on my circle. 172 00:07:41,880 --> 00:07:43,320 Whoops! 173 00:07:47,120 --> 00:07:49,160 - ANDREW: - That's going to be my meringue cross on top. 174 00:07:50,360 --> 00:07:53,680 - CANDICE: - The next meringue is going to have colour. 175 00:07:54,960 --> 00:07:57,960 This is going to have pistachio on it. 176 00:08:02,640 --> 00:08:06,120 So my Queen Victoria crown will go on here. 177 00:08:06,120 --> 00:08:08,800 I wanted to feature that cos I loved that when I was younger. 178 00:08:10,560 --> 00:08:12,000 You do need steady hands. 179 00:08:14,120 --> 00:08:19,760 Just applying some gold lustre to give it a nice vibrant royal look. 180 00:08:19,760 --> 00:08:21,520 Good morning, Andrew. How are you? 181 00:08:21,520 --> 00:08:23,200 Good morning, I'm very well, thank you. 182 00:08:23,200 --> 00:08:24,480 Tell us about this meringue. 183 00:08:24,480 --> 00:08:25,880 This is just a classic meringue 184 00:08:25,880 --> 00:08:29,320 and I've used a 50-50 caster sugar to muscovado composition. 185 00:08:29,320 --> 00:08:31,040 - Yeah. - I'm just going to pop them in the oven. 186 00:08:31,040 --> 00:08:33,760 And you're confident about getting it all finished and looking good? 187 00:08:33,760 --> 00:08:36,320 I have had a couple of slight meringue collapses, 188 00:08:36,320 --> 00:08:38,880 so I'm a little nervous about the structure at the end. 189 00:08:38,880 --> 00:08:41,400 But hopefully my added rings in the centre will... 190 00:08:41,400 --> 00:08:43,200 - Give it support. - Yeah. 191 00:08:43,200 --> 00:08:46,320 Andrew's engineering expertise will be fully tested 192 00:08:46,320 --> 00:08:48,600 in his re-creation of the Queen's Jubilee crown 193 00:08:48,600 --> 00:08:50,800 in muscovado meringue. 194 00:08:50,800 --> 00:08:53,160 It will contain a pecan praline centre 195 00:08:53,160 --> 00:08:55,320 and layers of blackberry fool, 196 00:08:55,320 --> 00:08:57,840 topped off with cassis jelly jewels. 197 00:08:57,840 --> 00:08:59,760 Now, you've chosen a difficult meringue. 198 00:08:59,760 --> 00:09:02,640 Muscovado sugar, being very moist, 199 00:09:02,640 --> 00:09:06,000 and I notice that it is quite runny now... I hope it holds. 200 00:09:06,000 --> 00:09:08,040 My engineering credentials are going to be tested. 201 00:09:08,040 --> 00:09:09,840 They will be. Severely. 202 00:09:09,840 --> 00:09:14,240 Right, going in. I'm leaving it in there for an hour and ten minutes. 203 00:09:14,240 --> 00:09:16,760 They're going to go in the oven for about an hour and 20 minutes. 204 00:09:16,760 --> 00:09:20,880 I'm baking mine for an hour on a fairly low temperature. 205 00:09:20,880 --> 00:09:22,240 About 130. 206 00:09:22,240 --> 00:09:23,800 Now is the bit I can enjoy a bit more. 207 00:09:23,800 --> 00:09:26,440 They're in the oven. I can't worry about them, I can't change them. 208 00:09:26,440 --> 00:09:30,000 It's in the hands of chemistry and the gods. 209 00:09:34,080 --> 00:09:35,960 The finalists need to spend every minute 210 00:09:35,960 --> 00:09:37,920 that the meringues are in the oven 211 00:09:37,920 --> 00:09:41,040 perfecting their fillings and toppings. 212 00:09:41,040 --> 00:09:43,560 Now I get to make the jellied jewels. 213 00:09:43,560 --> 00:09:46,120 I'm adding gelatine, some creme cassis. 214 00:09:46,120 --> 00:09:49,000 I just love blackberries, so I'm going for gold and purple. 215 00:09:49,000 --> 00:09:50,960 It was inspired by the Queen's coronation crown. 216 00:09:53,520 --> 00:09:56,280 I have got some blueberries, a bit of sugar, a bit of lemon juice, 217 00:09:56,280 --> 00:09:57,480 a little bit of water. 218 00:09:57,480 --> 00:09:59,440 I'm going to make a blueberry compote 219 00:09:59,440 --> 00:10:01,760 and then a strawberry and raspberry compote as well. 220 00:10:01,760 --> 00:10:04,400 Nothing like British fresh fruit, is there? 221 00:10:04,400 --> 00:10:06,080 This is my pecan praline. 222 00:10:06,080 --> 00:10:08,440 I'm hoping I've put this on the right side of the paper. 223 00:10:09,880 --> 00:10:13,120 - CANDICE: - This is mango curd. 224 00:10:13,120 --> 00:10:14,720 As it's a special occasion, 225 00:10:14,720 --> 00:10:18,040 this is Prosecco for my strawberries. 226 00:10:20,800 --> 00:10:22,440 (Aah!) 227 00:10:22,440 --> 00:10:24,800 There's two sides to the baking paper 228 00:10:24,800 --> 00:10:26,320 and I've put it on the wrong one. 229 00:10:26,320 --> 00:10:28,000 As you can see, it... 230 00:10:28,000 --> 00:10:30,200 - HE SQUEALS - Facepalm. 231 00:10:31,560 --> 00:10:35,640 45 minutes remain in the final Signature Challenge. 232 00:10:35,640 --> 00:10:38,800 The oven is turned off, so I'm just waiting for them to cool down. 233 00:10:38,800 --> 00:10:40,240 They've finished baking. 234 00:10:40,240 --> 00:10:43,240 Technically now it's more important to let them cool down 235 00:10:43,240 --> 00:10:44,640 really, really slowly. 236 00:10:44,640 --> 00:10:48,080 Sudden changes in temperature could destroy the meringue... 237 00:10:49,120 --> 00:10:50,920 I'm just on crack watch. 238 00:10:50,920 --> 00:10:53,800 ..and will make constructing a crown impossible. 239 00:10:53,800 --> 00:10:56,080 Two minutes. I'm just going to hold my nerve. Two minutes. 240 00:10:56,080 --> 00:10:57,560 I'm coming out. I'm going... 241 00:10:57,560 --> 00:11:00,520 If you rush it, you open the door of the oven and get them out 242 00:11:00,520 --> 00:11:04,280 and you can hear them going, "Ping! Ping! Ping!" 243 00:11:04,280 --> 00:11:06,160 You can actually hear them cracking. 244 00:11:06,160 --> 00:11:08,600 - HE IMITATES CRACKING - I might just put them back 245 00:11:08,600 --> 00:11:11,480 in the open oven just to reduce the temperature shock a bit. 246 00:11:11,480 --> 00:11:13,800 - What are you listening for? - I don't know. 247 00:11:13,800 --> 00:11:15,640 Jane just said, "Can you hear it crackling?" 248 00:11:15,640 --> 00:11:17,440 So I thought I'd listen. 249 00:11:17,440 --> 00:11:19,280 - HIGH-PITCHED: - Eat me! Eat me! 250 00:11:19,280 --> 00:11:21,920 This one is looking a little stronger. 251 00:11:23,640 --> 00:11:26,080 Oh, gosh! My stomach just turned over. 252 00:11:26,080 --> 00:11:27,680 The bottom one has cracked. 253 00:11:34,480 --> 00:11:38,280 (Oh, look. They are amazing!) 254 00:11:38,280 --> 00:11:40,120 You can't out-Candice Candice. 255 00:11:41,360 --> 00:11:43,640 You've just got to be happy with what you do. 256 00:11:43,640 --> 00:11:46,120 Perfection is all I've got to hit today. 257 00:11:50,000 --> 00:11:51,400 Bakers, here's the story. 258 00:11:51,400 --> 00:11:53,560 You've got 15 minutes on your crowning glory. 259 00:11:53,560 --> 00:11:54,880 I'm sorry to be bore-y. 260 00:11:57,040 --> 00:11:59,720 This is where you find out if the meringues have stuck, 261 00:11:59,720 --> 00:12:02,120 and try and keep smiling if that's the case. 262 00:12:02,120 --> 00:12:05,840 'The judges are looking for at least three tiers of crowning glory.' 263 00:12:05,840 --> 00:12:06,880 Oh, hello! 264 00:12:08,040 --> 00:12:10,440 Oh, don't do that. 265 00:12:10,440 --> 00:12:13,280 - CANDICE: - My cream has whipped up nice and light, actually. 266 00:12:13,280 --> 00:12:15,840 It is mascarpone, double cream and vanilla. 267 00:12:17,160 --> 00:12:18,560 OK. 268 00:12:18,560 --> 00:12:20,640 It looks like we might have got away with it. 269 00:12:20,640 --> 00:12:22,640 I just need to start constructing. 270 00:12:30,040 --> 00:12:33,480 - What's going on, my love? - So, I'm going to... 271 00:12:33,480 --> 00:12:36,200 try and stick this on with a bit of caramel. 272 00:12:36,200 --> 00:12:38,280 Carefully, carefully. 273 00:12:38,280 --> 00:12:41,880 Blueberry compote. It is a little bit runny, 274 00:12:41,880 --> 00:12:45,240 but what I'm going to do is I'm going to make a blueberry dam. 275 00:12:53,840 --> 00:12:55,520 God, it's a delicate beast. 276 00:12:56,600 --> 00:12:58,200 Praline to go in the middle. 277 00:12:59,520 --> 00:13:02,640 These are my jewelled pistachios. 278 00:13:04,120 --> 00:13:07,720 This is blackberry fool. I want this to be slightly sharp. 279 00:13:07,720 --> 00:13:09,280 There is a lot of sugar in the meringue, 280 00:13:09,280 --> 00:13:11,160 so I don't want it to be too sweet. 281 00:13:17,400 --> 00:13:19,960 - JANE: - My bottom is cracking. I can see it. 282 00:13:19,960 --> 00:13:22,080 I'll just about have enough cream. 283 00:13:23,560 --> 00:13:24,600 Whoops! 284 00:13:25,760 --> 00:13:29,560 I'm just going to shine up my Physalis. 285 00:13:29,560 --> 00:13:32,160 You want to make sure you get that right. 286 00:13:32,160 --> 00:13:34,600 Five minutes, bakers. Just five minutes left. 287 00:13:40,240 --> 00:13:41,680 Oh, jelly. Jelly, jelly! 288 00:13:47,360 --> 00:13:49,160 (He's putting it on the Queen.) 289 00:14:05,240 --> 00:14:07,400 OK, bakers, that's it. 290 00:14:07,400 --> 00:14:08,960 Time is up. 291 00:14:08,960 --> 00:14:10,400 Coronation time, gang. 292 00:14:12,440 --> 00:14:13,880 ANDREW EXHALES DEEPLY 293 00:14:23,240 --> 00:14:26,680 Paul and Mary are expecting a spectacular meringue crown 294 00:14:26,680 --> 00:14:30,440 with at least three tiers and full of delicious fillings. 295 00:14:38,920 --> 00:14:42,480 You've chosen a meringue using muscovado sugar, 296 00:14:42,480 --> 00:14:45,440 which is very difficult to get definition. 297 00:14:45,440 --> 00:14:46,920 If we look at the top here, 298 00:14:46,920 --> 00:14:50,880 we haven't got a clear definition of your icing pipe. 299 00:14:50,880 --> 00:14:52,880 I'm going to take a slice. 300 00:14:52,880 --> 00:14:55,320 You've got to keep it very much on the head. 301 00:14:55,320 --> 00:14:56,560 Yes. 302 00:14:56,560 --> 00:14:58,440 Tell me, what's happening in the middle? 303 00:14:58,440 --> 00:15:00,040 I put the pecan praline in there. 304 00:15:04,360 --> 00:15:07,000 All the flavours go well. 305 00:15:07,000 --> 00:15:09,560 The praline is very, very sweet 306 00:15:09,560 --> 00:15:12,280 and it's slightly overpowering everything. 307 00:15:12,280 --> 00:15:14,520 Obviously meringue is sweet, 308 00:15:14,520 --> 00:15:18,400 therefore, for me, the rest needs to be a little bit sharp. 309 00:15:18,400 --> 00:15:20,360 The fool hasn't got much flavour to it. 310 00:15:20,360 --> 00:15:22,880 I think the meringue's gorgeous. It's nice and soft inside. 311 00:15:22,880 --> 00:15:24,080 You've got a nice chew. 312 00:15:24,080 --> 00:15:26,120 The jelly, I like. It's got a lot of flavour in it. 313 00:15:26,120 --> 00:15:28,240 It has got more of a kick, actually, than the fool has. 314 00:15:28,240 --> 00:15:31,160 I don't like the praline in the middle, but I love the effect. 315 00:15:31,160 --> 00:15:32,320 OK. 316 00:15:44,920 --> 00:15:46,080 I think it looks great. 317 00:15:46,080 --> 00:15:48,320 I love the pipework. There's a lot going on in there. 318 00:15:48,320 --> 00:15:50,680 - Yeah. - I was a bit worried about this little crown on the top, 319 00:15:50,680 --> 00:15:52,360 how you were going to get it off the moulds, 320 00:15:52,360 --> 00:15:53,760 but you've managed to get it off OK. 321 00:15:53,760 --> 00:15:54,840 It looks impressive, 322 00:15:54,840 --> 00:15:57,400 and I love the way you've got so many flavours there. 323 00:15:57,400 --> 00:15:59,840 I didn't think you'd finish, but you did. 324 00:16:00,960 --> 00:16:02,160 Oooft! 325 00:16:02,160 --> 00:16:05,680 You can actually feel the texture of the meringues all the way down. 326 00:16:05,680 --> 00:16:09,200 - Oh! - The way it's holding is quite impressive. 327 00:16:09,200 --> 00:16:11,160 It's actually staying in one piece, 328 00:16:11,160 --> 00:16:13,360 and what a piece of meringue that is! 329 00:16:13,360 --> 00:16:14,400 Wow! 330 00:16:19,840 --> 00:16:22,000 Your curd is lovely. 331 00:16:22,000 --> 00:16:24,840 The meringue, it's got a lovely softness in the middle. 332 00:16:24,840 --> 00:16:28,160 There's so many textures in there, and the flavours are quite sharp. 333 00:16:28,160 --> 00:16:31,520 And you've got the nuts in there as well, which adds something to it. 334 00:16:31,520 --> 00:16:33,240 Yeah, I like that. 335 00:16:33,240 --> 00:16:36,000 A handshake! Hollywood handshake! CANDICE SQUEALS 336 00:16:36,000 --> 00:16:37,400 (Handshake!) 337 00:16:44,920 --> 00:16:47,520 You've made, from appearance point of view, 338 00:16:47,520 --> 00:16:49,320 a first-rate meringue. 339 00:16:49,320 --> 00:16:51,880 It's held all its shape perfectly. 340 00:16:51,880 --> 00:16:54,160 I can't wait to get the texture of that meringue, you know. 341 00:16:54,160 --> 00:16:55,840 It does look very impressive. 342 00:16:55,840 --> 00:16:57,480 - Yeah, it does. - Oh, thank you. 343 00:16:57,480 --> 00:17:00,840 Oh, the way that the knife just falls through! 344 00:17:00,840 --> 00:17:02,840 Look how solid it is at the bottom there as well. 345 00:17:02,840 --> 00:17:03,960 Perfect, isn't it? 346 00:17:08,760 --> 00:17:11,280 The flavours go very well. 347 00:17:11,280 --> 00:17:16,240 Your coulis is sharp, and do you know what is really sharp? 348 00:17:16,240 --> 00:17:17,720 The peach on top, 349 00:17:17,720 --> 00:17:20,920 which is just what you need with a pavlova. 350 00:17:20,920 --> 00:17:23,040 Because it's so tall, 351 00:17:23,040 --> 00:17:25,920 it's very difficult for it to actually hold together 352 00:17:25,920 --> 00:17:27,600 when you cut it. 353 00:17:27,600 --> 00:17:32,000 Your description of a sort of pavlova trifle is about right. 354 00:17:32,000 --> 00:17:33,840 I sense... I knew... Oh, hello! 355 00:17:33,840 --> 00:17:35,280 Oh, thank you! 356 00:17:35,280 --> 00:17:36,720 Thank you. 357 00:17:36,720 --> 00:17:38,240 Three layers of heaven. 358 00:17:38,240 --> 00:17:40,760 - It's beautiful. - Thank you very much indeed. 359 00:17:48,120 --> 00:17:50,800 I'm absolutely delighted. I got the handshake! 360 00:17:50,800 --> 00:17:52,640 When Candice got her handshake, I thought, 361 00:17:52,640 --> 00:17:54,160 "I've never seen two handshakes. 362 00:17:54,160 --> 00:17:57,080 "I've never seen two handshakes. Not a chance." 363 00:17:57,080 --> 00:17:58,680 And I got a handshake! 364 00:17:59,680 --> 00:18:02,760 He's giving out handshakes willy-nilly. 365 00:18:02,760 --> 00:18:05,520 But, no, Jane's did look spectacular. 366 00:18:05,520 --> 00:18:06,960 First bake of final done 367 00:18:06,960 --> 00:18:09,560 and I couldn't really have got off to a better start, 368 00:18:09,560 --> 00:18:11,040 which is amazing. 369 00:18:11,040 --> 00:18:14,400 It was a bit of a kick in the teeth to have, like, the double handshake. 370 00:18:14,400 --> 00:18:17,480 I can deal with one. Two is a bit, like... 371 00:18:17,480 --> 00:18:19,400 Really, I need to come first in the Technical. 372 00:18:19,400 --> 00:18:21,640 Definitely at the back of the pack at the moment. 373 00:18:35,200 --> 00:18:40,160 Now, bakers, this is your last ever Technical Challenge. 374 00:18:40,160 --> 00:18:41,360 Any advice, Mary? 375 00:18:41,360 --> 00:18:44,320 This bake will be very familiar, 376 00:18:44,320 --> 00:18:47,600 but there are one or two tricky things about it. 377 00:18:47,600 --> 00:18:49,040 Wow, cryptic! 378 00:18:49,040 --> 00:18:51,800 Now, off you both go to your intimacy workshop. 379 00:18:51,800 --> 00:18:53,200 Catch you later. 380 00:18:53,200 --> 00:18:57,640 OK. Now, Mary would love you to make a... 381 00:18:57,640 --> 00:19:01,080 Victoria sandwich with jam and buttercream. 382 00:19:01,080 --> 00:19:02,560 But there's a twist. 383 00:19:02,560 --> 00:19:04,440 Lift that up, you'll see boxing gloves. 384 00:19:04,440 --> 00:19:07,120 Put them on, then the Zorro mask, then just tease the trousers down 385 00:19:07,120 --> 00:19:08,600 and you're ready to go. 386 00:19:08,600 --> 00:19:10,520 You've got an hour and a half on your challenge. 387 00:19:10,520 --> 00:19:12,520 - On your marks... - Get set... - Bake! 388 00:19:15,720 --> 00:19:16,760 OK. 389 00:19:19,080 --> 00:19:21,440 We have absolutely no instructions. 390 00:19:21,440 --> 00:19:22,840 Are you ready for this? 391 00:19:22,840 --> 00:19:26,080 "Make a Victoria sandwich using two 20cm tins 392 00:19:26,080 --> 00:19:28,040 "filled with raspberry jam and buttercream." 393 00:19:28,040 --> 00:19:29,080 That's it. 394 00:19:30,080 --> 00:19:31,440 Right. 395 00:19:31,440 --> 00:19:35,440 So, Mary, you've chosen a classic challenge for the last Technical. 396 00:19:35,440 --> 00:19:37,280 Victoria sandwich. 397 00:19:37,280 --> 00:19:40,080 We've given them no recipe, no method, 398 00:19:40,080 --> 00:19:42,000 just two tins and the ingredients. 399 00:19:42,000 --> 00:19:44,960 Now, you've judged quite a few Victoria sandwiches 400 00:19:44,960 --> 00:19:46,920 - in your time, I'm sure. - I've never counted. 401 00:19:46,920 --> 00:19:50,760 I mean, I've done village shows, county shows, schools... 402 00:19:50,760 --> 00:19:52,880 So I know exactly what it should be. 403 00:19:52,880 --> 00:19:54,680 They can do it by the all-in-one method, 404 00:19:54,680 --> 00:19:56,320 they can do it by the creaming method, 405 00:19:56,320 --> 00:19:59,560 but it should look exactly like that when it's finished. 406 00:20:00,840 --> 00:20:04,880 Beautifully level, a very even rise, 407 00:20:04,880 --> 00:20:07,480 pale golden all the way around, 408 00:20:07,480 --> 00:20:09,120 and a beautiful texture inside. 409 00:20:09,120 --> 00:20:11,480 It's going to be fascinating to see how they cope with this. 410 00:20:11,480 --> 00:20:13,600 I hope the bakers come up with something that's good. 411 00:20:13,600 --> 00:20:14,640 I think they will. 412 00:20:18,080 --> 00:20:19,920 Unsalted butter, we've got salted butter. 413 00:20:19,920 --> 00:20:21,680 We've got medium eggs, we've got large eggs. 414 00:20:21,680 --> 00:20:23,880 We've got... No idea what that is. 415 00:20:25,200 --> 00:20:29,960 My ratios are 225g of self-raising flour, 416 00:20:29,960 --> 00:20:32,560 butter, sugar, four large eggs... 417 00:20:32,560 --> 00:20:35,000 I'm going to go for four large eggs. 418 00:20:35,000 --> 00:20:37,480 Victoria sponge is all about having exactly the same amount 419 00:20:37,480 --> 00:20:39,800 of every ingredient. 420 00:20:39,800 --> 00:20:41,880 - ANDREW: - I'm weighing the eggs because it's the final 421 00:20:41,880 --> 00:20:45,000 and weighing the eggs feels like the right thing to do. 422 00:20:45,000 --> 00:20:48,200 259g of everything. 423 00:20:48,200 --> 00:20:53,200 So, 227 self-raising, butter and caster. 424 00:20:53,200 --> 00:20:55,960 - CANDICE: - I always use golden caster sugar at home, 425 00:20:55,960 --> 00:20:58,720 so I'm going to use golden caster sugar here. 426 00:20:58,720 --> 00:21:01,720 I'm going to go caster. I don't want it to be too dark. 427 00:21:03,560 --> 00:21:07,520 I'm going to do it exactly how I do it at home, all in one. 428 00:21:09,040 --> 00:21:10,920 I'm going to do an all-in-one method, 429 00:21:10,920 --> 00:21:13,360 which is a Mary favourite, I think. 430 00:21:13,360 --> 00:21:15,480 - ANDREW: - I'm going to cream the butter and sugar first. 431 00:21:15,480 --> 00:21:17,760 I'm going to go for the creamy method. 432 00:21:17,760 --> 00:21:20,080 I don't actually make a lot of Victoria sponges. 433 00:21:20,080 --> 00:21:21,440 I'm relying on memory. 434 00:21:21,440 --> 00:21:24,920 We should know how to do it, but if it goes wrong, 435 00:21:24,920 --> 00:21:27,920 we're going to use look pretty daft. 436 00:21:27,920 --> 00:21:31,360 Have I put everything in that I should have done? 437 00:21:31,360 --> 00:21:33,280 Eggs might help. 438 00:21:33,280 --> 00:21:35,760 - MEL: - How are you, love? How's the final going? 439 00:21:35,760 --> 00:21:37,920 I could use with this one being a good one, to be honest. 440 00:21:37,920 --> 00:21:40,800 To be out of the handshake club was a little demoralising. 441 00:21:40,800 --> 00:21:42,920 - Matey! - I know, the double handshake. 442 00:21:42,920 --> 00:21:44,840 But the handshake doesn't mean everything. 443 00:21:44,840 --> 00:21:47,440 You have come back from things before, Andrew, haven't you? 444 00:21:47,440 --> 00:21:49,120 I have, but this isn't about coming back, 445 00:21:49,120 --> 00:21:51,480 this is about ending up on top, isn't it? 446 00:21:51,480 --> 00:21:53,160 (Oh, Andrew, that's fighting talk!) 447 00:21:53,160 --> 00:21:55,400 I mean, you've got to be open at this stage, haven't you? 448 00:21:55,400 --> 00:21:58,240 - Everyone wants to win. - Everyone. - Everyone in this tent. 449 00:21:58,240 --> 00:21:59,280 Or die trying! 450 00:22:02,520 --> 00:22:04,200 Just to be extra anorak-like, 451 00:22:04,200 --> 00:22:07,640 I'm going to make sure I weigh how much batter goes into each. 452 00:22:07,640 --> 00:22:11,480 Slightly larger tins than I use at home, but that's fine. 453 00:22:11,480 --> 00:22:13,480 Just whack in some more mix. 454 00:22:14,720 --> 00:22:16,360 It is important that it is level. 455 00:22:16,360 --> 00:22:18,960 If it doesn't go right, then I'm in big trouble. 456 00:22:20,160 --> 00:22:21,960 I'm going in! 457 00:22:21,960 --> 00:22:25,240 I should have 456 in each if I've done that correctly, 458 00:22:25,240 --> 00:22:26,720 which I hope I have. 459 00:22:28,680 --> 00:22:31,160 There we go. 180 for 15 minutes, 460 00:22:31,160 --> 00:22:33,440 but I think it will be more like 20, 25. 461 00:22:33,440 --> 00:22:37,400 I've put it on 180 for 20 minutes to start off with. 462 00:22:37,400 --> 00:22:39,120 I just really want to get it in the oven now 463 00:22:39,120 --> 00:22:40,640 cos I'm very behind the other two. 464 00:22:41,880 --> 00:22:44,480 I'm going to go in with that. 465 00:22:44,480 --> 00:22:46,360 Mid-shelf. 466 00:22:46,360 --> 00:22:49,120 Start with 20, and then I'll keep an eye on them. 467 00:22:49,120 --> 00:22:50,360 I'm nervous about this, 468 00:22:50,360 --> 00:22:52,920 because a tiny imperfection in a cake 469 00:22:52,920 --> 00:22:55,200 could mean last in the Technical. 470 00:22:55,200 --> 00:22:58,000 It's got to be right. Got to be right. 471 00:23:00,280 --> 00:23:02,400 I am just going to get my jam on. 472 00:23:02,400 --> 00:23:06,080 I'm going for half the quantity of sugar to raspberries. 473 00:23:06,080 --> 00:23:08,640 - Is it? - I'm using 50-50. 474 00:23:08,640 --> 00:23:10,400 Just the way I make it at home. 475 00:23:10,400 --> 00:23:16,120 I've gone for 350g of raspberries and 150g of sugar. 476 00:23:17,480 --> 00:23:19,000 I never use buttercream at home. 477 00:23:19,000 --> 00:23:20,560 A drop more milk in there. 478 00:23:20,560 --> 00:23:22,400 You don't want it to be too thick. 479 00:23:22,400 --> 00:23:24,480 In my experience, adding it a spoonful at a time 480 00:23:24,480 --> 00:23:25,960 gives a smoother buttercream. 481 00:23:25,960 --> 00:23:30,440 I've tried it all-in-one before, but it tends to go a bit grainy. 482 00:23:30,440 --> 00:23:31,960 CANDICE COUGHS 483 00:23:31,960 --> 00:23:34,320 It could be the smallest thing today that clinches it. 484 00:23:34,320 --> 00:23:36,040 I need this. 485 00:23:36,040 --> 00:23:37,440 I really need this. 486 00:23:37,440 --> 00:23:40,680 Bakers, just half an hour till I have your cake and eat it. 487 00:23:43,440 --> 00:23:47,040 Mary is going to be looking for a nice golden colour. 488 00:23:47,040 --> 00:23:50,440 Maybe a little rise, but more or less flat. 489 00:23:52,640 --> 00:23:54,160 A bit dark on top. 490 00:24:00,480 --> 00:24:02,760 (Mine are flatter than Candice's, though.) 491 00:24:02,760 --> 00:24:03,800 JANE CHUCKLES 492 00:24:05,280 --> 00:24:09,240 Relatively happy. They're the right colour, so... 493 00:24:09,240 --> 00:24:12,160 Candice's look good and Andrew's look really nice over there as well. 494 00:24:13,960 --> 00:24:16,320 (Oh, it's tense, this, isn't it?) 495 00:24:16,320 --> 00:24:19,800 - ANDREW: - My jam is not as firm as I'd like it to be. 496 00:24:19,800 --> 00:24:23,080 Another 15 minutes in the fridge will probably help. 497 00:24:23,080 --> 00:24:25,800 All going for seedless over there. 498 00:24:25,800 --> 00:24:27,840 This is my interpretation. 499 00:24:27,840 --> 00:24:30,120 It's either going to work, or it's not. 500 00:24:35,320 --> 00:24:39,280 You have five minutes left on your last-ever Technical Challenge. 501 00:24:41,320 --> 00:24:44,360 - JANE: - It is the final, so I'm going to pipe the buttercream in. 502 00:24:45,480 --> 00:24:48,160 We're going to end up doing the very same look. 503 00:24:48,160 --> 00:24:50,320 It means there'll be more direct comparisons. 504 00:24:50,320 --> 00:24:52,440 If I'm honest, being directly compared to Jane 505 00:24:52,440 --> 00:24:53,840 is quite intimidating. 506 00:24:59,800 --> 00:25:01,640 I think that looks yummy. 507 00:25:10,560 --> 00:25:13,400 Right, you magnificent spongers, time is up. 508 00:25:13,400 --> 00:25:16,160 Could you bring them up to the gingham table, please? 509 00:25:22,160 --> 00:25:26,040 Mary and Paul are looking for a perfect Victoria sandwich 510 00:25:26,040 --> 00:25:29,760 with a light sponge filled with raspberry jam and buttercream icing. 511 00:25:31,360 --> 00:25:34,040 OK, shall we start with this one, Mary? 512 00:25:34,040 --> 00:25:35,800 This one looks quite dark, actually. 513 00:25:35,800 --> 00:25:39,360 It looks a bit too dark, and this jam doesn't look as though it's set. 514 00:25:39,360 --> 00:25:41,400 You can see it dripping down the side there. 515 00:25:41,400 --> 00:25:44,560 It's really a jelly rather than a jam, 516 00:25:44,560 --> 00:25:46,680 because the pips have been taken out. 517 00:25:48,200 --> 00:25:51,120 The actual sandwich - the structure looks good. 518 00:25:51,120 --> 00:25:54,040 It's a good, even texture throughout. 519 00:25:54,040 --> 00:25:55,920 I think the Victoria sandwich tastes good, 520 00:25:55,920 --> 00:25:57,640 but that buttercream is quite grainy. 521 00:25:57,640 --> 00:25:59,800 Right, moving on. This has a nice texture on this one. 522 00:25:59,800 --> 00:26:02,080 It's quite even. I like the colour on this as well. 523 00:26:02,080 --> 00:26:03,560 I like the buttercream in there. 524 00:26:03,560 --> 00:26:06,360 - It's quite neat. - Looks a very good jam there. 525 00:26:08,080 --> 00:26:10,600 It's a good thing I like a Victoria sandwich. 526 00:26:10,600 --> 00:26:13,920 You notice what a big piece I'm taking of each one! 527 00:26:13,920 --> 00:26:15,880 It's buttery, it's got good flavour. 528 00:26:15,880 --> 00:26:18,720 - That's a good Victoria sandwich, that, it tastes good. - Mmm. 529 00:26:18,720 --> 00:26:20,600 Moving on to the last one, Mary. 530 00:26:20,600 --> 00:26:22,960 It's a little bit on the dark side 531 00:26:22,960 --> 00:26:26,840 and it has a very large rise to it. 532 00:26:26,840 --> 00:26:29,280 I think it's got a lot of mixture in there. 533 00:26:29,280 --> 00:26:31,200 - A lot of mixture. - It's considerably bigger. 534 00:26:31,200 --> 00:26:34,480 The buttercream is a bit on the soft side. 535 00:26:34,480 --> 00:26:36,360 The jam is quite thick, actually. 536 00:26:38,600 --> 00:26:41,840 They have cooked it through, and it is a good flavour. 537 00:26:41,840 --> 00:26:43,800 OK. This is going to be tricky. 538 00:26:46,440 --> 00:26:48,200 But which finalist has baked 539 00:26:48,200 --> 00:26:50,760 a technically perfect Victoria sandwich? 540 00:26:51,880 --> 00:26:54,160 This has been a very difficult task for us. 541 00:26:54,160 --> 00:26:55,680 We've been backwards and forwards. 542 00:26:55,680 --> 00:26:59,880 It was very close between two and three, I'll tell you that much. 543 00:27:02,000 --> 00:27:04,120 In third place is this one. 544 00:27:05,840 --> 00:27:09,760 There was more mixture in there than I would have expected, 545 00:27:09,760 --> 00:27:13,320 and the jam itself was a little bit gluey. 546 00:27:13,320 --> 00:27:16,680 And the buttercream was very soft. 547 00:27:16,680 --> 00:27:18,640 In second place is this one. 548 00:27:20,120 --> 00:27:24,440 The flavour of your jam was better, marginally, than Jane's. 549 00:27:24,440 --> 00:27:26,720 The buttercream, however, was a little bit grainy. 550 00:27:26,720 --> 00:27:30,720 But the overall flavour of the sponge was just a little bit better. 551 00:27:30,720 --> 00:27:31,880 Thank you. 552 00:27:31,880 --> 00:27:34,120 And in first place is this one. 553 00:27:34,120 --> 00:27:35,480 - MEL: - Well done, Andrew. 554 00:27:35,480 --> 00:27:39,880 - MARY: - We have an even bake, a nice pale, golden colour. 555 00:27:39,880 --> 00:27:43,760 We've got a good jam and a lovely, smooth buttercream. 556 00:27:43,760 --> 00:27:45,480 Thank you. 557 00:27:45,480 --> 00:27:47,040 Well done, well done. 558 00:27:47,040 --> 00:27:49,360 To stand a chance at all, I needed to come first. 559 00:27:49,360 --> 00:27:52,040 And, yeah, really pleasantly surprised. 560 00:27:52,040 --> 00:27:55,320 Two is all right. I thought I was going to be third. 561 00:27:55,320 --> 00:27:59,160 I do think, genuinely, we are all going into it fairly even, 562 00:27:59,160 --> 00:28:00,680 and that's quite nice. 563 00:28:00,680 --> 00:28:04,880 I think the trophy is still very much up for grabs. 564 00:28:08,280 --> 00:28:09,440 BLEATING 565 00:28:11,520 --> 00:28:12,960 BUZZING 566 00:28:19,400 --> 00:28:23,800 There's just one challenge remaining in the 2016 Great British Bake Off. 567 00:28:25,960 --> 00:28:28,880 In just a few hours, at a very special picnic, 568 00:28:28,880 --> 00:28:33,600 either Candice, Jane or Andrew will be crowned this year's winner. 569 00:28:33,600 --> 00:28:37,360 They're making an awful lot of stuff in their Showstopper, Mary. 570 00:28:37,360 --> 00:28:38,960 An unbelievable amount. 571 00:28:38,960 --> 00:28:41,360 I mean, it's one of the most exciting Showstoppers 572 00:28:41,360 --> 00:28:42,760 we've ever had. 573 00:28:42,760 --> 00:28:45,360 - MEL: - I know it's very difficult judge between just three of them 574 00:28:45,360 --> 00:28:48,000 being so close. Let's cut to the chase. 575 00:28:48,000 --> 00:28:51,160 Candice and Jane are very, very close in the Signature. 576 00:28:51,160 --> 00:28:53,600 Candice went really overboard with the meringue. 577 00:28:53,600 --> 00:28:54,760 I think it worked, as well. 578 00:28:54,760 --> 00:28:57,200 Likewise, Jane did the perfect pavlova. 579 00:28:57,200 --> 00:28:58,520 And then it all changed again. 580 00:28:58,520 --> 00:29:00,520 Andrew didn't have such a good Signature, 581 00:29:00,520 --> 00:29:01,920 but he came top in Technical. 582 00:29:01,920 --> 00:29:03,880 It was a very good Victoria sandwich. 583 00:29:03,880 --> 00:29:06,640 Paul gave the double Hollywood handshake 584 00:29:06,640 --> 00:29:08,080 to the ladies in the tent. 585 00:29:08,080 --> 00:29:09,720 He gave a single handshake. 586 00:29:09,720 --> 00:29:12,040 There was a single handshake to Candice. 587 00:29:12,040 --> 00:29:13,600 And there was a full double for Jane. 588 00:29:13,600 --> 00:29:15,080 - The Roman clasp? - I've never... 589 00:29:15,080 --> 00:29:17,680 We've never seen the Roman clasp before, I don't think, from Paul. 590 00:29:17,680 --> 00:29:20,040 Is this telling us something about where they're standing 591 00:29:20,040 --> 00:29:21,160 in the pecking order? 592 00:29:21,160 --> 00:29:23,760 - No. - Right. I'm glad we started with that, then! - Just checking! 593 00:29:32,160 --> 00:29:37,120 Bakers, welcome to your final Showstopper Challenge. 594 00:29:37,120 --> 00:29:40,000 Paul and Mary would very much like you 595 00:29:40,000 --> 00:29:42,760 to make a picnic fit for Her Majesty. 596 00:29:42,760 --> 00:29:46,200 What we would like you to make is one chocolate celebration cake, 597 00:29:46,200 --> 00:29:48,200 which Her Majesty apparently loves. 598 00:29:48,200 --> 00:29:51,160 12 puff-pastry sausage rolls, 599 00:29:51,160 --> 00:29:53,400 12 mini quiches, 600 00:29:53,400 --> 00:29:55,680 12 savoury scones, 601 00:29:55,680 --> 00:29:58,760 and 12 fruit and custard tarts. 602 00:29:58,760 --> 00:30:02,200 That's 49 things altogether each. 603 00:30:02,200 --> 00:30:03,880 You've got 20 minutes. On your marks... 604 00:30:03,880 --> 00:30:06,320 LAUGHTER You've got five hours. 605 00:30:06,320 --> 00:30:08,160 - On your marks... - Get set... 606 00:30:08,160 --> 00:30:09,280 - Good luck, and bake. - Bake! 607 00:30:11,320 --> 00:30:15,200 Creating a whole range of bakes for a picnic fit for the Queen... 608 00:30:15,200 --> 00:30:16,840 TIMER BEEPS 609 00:30:16,840 --> 00:30:20,120 ..is the biggest-ever final challenge in Bake Off history. 610 00:30:20,120 --> 00:30:24,560 49 little things, all in five hours. 611 00:30:24,560 --> 00:30:26,600 Easy peasy(!) 612 00:30:26,600 --> 00:30:28,760 Keep it together, Andrew... 613 00:30:28,760 --> 00:30:31,360 Five hours seems an awful lot, 614 00:30:31,360 --> 00:30:33,720 but if they don't get their planning right, 615 00:30:33,720 --> 00:30:35,320 they won't finish on time. 616 00:30:35,320 --> 00:30:37,400 This is batch baking and then some. 617 00:30:37,400 --> 00:30:39,520 All the elements of a picnic that you can think of. 618 00:30:39,520 --> 00:30:41,400 Every one of those bakes should be good enough 619 00:30:41,400 --> 00:30:42,600 to put in front of the Queen. 620 00:30:42,600 --> 00:30:45,120 Each item's got to be consistent. 621 00:30:45,120 --> 00:30:47,720 We want a good finish as well as good flavours. 622 00:30:49,280 --> 00:30:51,360 I'm expecting perfection. 623 00:30:51,360 --> 00:30:52,800 Pastry... 624 00:30:52,800 --> 00:30:54,920 I'm doing my pastries first so I can get them chilling. 625 00:30:54,920 --> 00:30:56,680 I've got my spreadsheet, which... 626 00:30:56,680 --> 00:30:59,760 I've got every five minutes planned so I know exactly where I am. 627 00:30:59,760 --> 00:31:02,400 I haven't worked out timings properly on this, 628 00:31:02,400 --> 00:31:04,880 but I think it should be... I think it should be... 629 00:31:04,880 --> 00:31:06,040 I think it should be fine. 630 00:31:06,040 --> 00:31:09,520 I know the order, I know I can get it done. 631 00:31:09,520 --> 00:31:10,960 Going to do it. 632 00:31:10,960 --> 00:31:13,080 - Hello, Candice. - Good morning. 633 00:31:13,080 --> 00:31:15,240 Right. What's going in your hamper, then? 634 00:31:15,240 --> 00:31:19,360 I am doing a chocolate orange and orange cardamom cake, 635 00:31:19,360 --> 00:31:21,040 then I am doing sausage rolls - 636 00:31:21,040 --> 00:31:23,840 bacon, mushroom, black pudding. Little piggies, 637 00:31:23,840 --> 00:31:26,560 so it'll have a little nose, peppercorn eyes, 638 00:31:26,560 --> 00:31:28,200 with crackling curly tails. 639 00:31:28,200 --> 00:31:29,840 To complete her picnic, 640 00:31:29,840 --> 00:31:32,840 Candice is also making Manchego and olive scones, 641 00:31:32,840 --> 00:31:34,760 salmon and asparagus quiches 642 00:31:34,760 --> 00:31:36,760 and rhubarb and custard tarts, 643 00:31:36,760 --> 00:31:40,680 all fit for not just a queen, but pearly kings and queens. 644 00:31:40,680 --> 00:31:43,520 What makes it special for pearly kings and queens? 645 00:31:43,520 --> 00:31:46,760 It's just a nod to where me and my dad are from, really. 646 00:31:46,760 --> 00:31:49,240 - Ah, right. - Cockney, Mary, Cockney. - Cockney. 647 00:31:49,240 --> 00:31:52,240 Candice's journey to the Bake Off began when she was four, 648 00:31:52,240 --> 00:31:55,760 when her nan, Margaret, started teaching her to bake. 649 00:31:55,760 --> 00:31:58,280 You always used to like to wear Nan's glasses. 650 00:31:58,280 --> 00:32:01,120 - Come to that, you used to put Nan's shoes on as well. - Yep. 651 00:32:01,120 --> 00:32:05,400 My mum was always baking, so Candice wanted to be in on the action. 652 00:32:05,400 --> 00:32:08,600 I'm so pleased Candice has achieved this for herself. 653 00:32:08,600 --> 00:32:10,600 I don't think there's any words 654 00:32:10,600 --> 00:32:12,720 that can express how proud we are 655 00:32:12,720 --> 00:32:14,080 as a family. 656 00:32:14,080 --> 00:32:17,920 Candice will go hell for leather to get whatever she wants. 657 00:32:17,920 --> 00:32:19,800 I'm extremely proud of Candice. 658 00:32:19,800 --> 00:32:21,160 Regardless if she wins 659 00:32:21,160 --> 00:32:22,520 or whether she loses, 660 00:32:22,520 --> 00:32:25,840 she'll always be a winner in my eyes and she's my daughter. 661 00:32:27,160 --> 00:32:30,680 This is my puff pastry for my sausage rolls. 662 00:32:30,680 --> 00:32:33,000 I'm going to do my first turn. 663 00:32:33,000 --> 00:32:35,520 I used to hate making puff, but I do quite enjoy it now. 664 00:32:35,520 --> 00:32:37,120 It's important to keep it cold 665 00:32:37,120 --> 00:32:38,840 just cos you don't want the butter to melt. 666 00:32:38,840 --> 00:32:41,760 If it softens up, it means you won't get those nice, puffy layers. 667 00:32:41,760 --> 00:32:43,960 The sooner the bakers can prepare the pastry 668 00:32:43,960 --> 00:32:46,400 for their sausage rolls and quiches... 669 00:32:46,400 --> 00:32:48,400 (Right, next - next, next, next...) 670 00:32:48,400 --> 00:32:50,480 Get that in the fridge. 671 00:32:50,480 --> 00:32:52,000 Half an hour gone already. 672 00:32:52,000 --> 00:32:53,960 What am I doing now? I don't know. 673 00:32:53,960 --> 00:32:57,080 ..the sooner they can begin their show-stopping chocolate cake. 674 00:32:57,080 --> 00:32:59,920 I'm just liquefying my coconut oil. 675 00:32:59,920 --> 00:33:03,200 So rather than using butter, I'm using oil. 676 00:33:03,200 --> 00:33:04,720 It just makes it nice and moist. 677 00:33:05,800 --> 00:33:08,360 I like adding ground almonds. I like what it does to the texture 678 00:33:08,360 --> 00:33:10,600 and it just keeps it a little bit more moist. 679 00:33:10,600 --> 00:33:13,440 My chocolate cake is my gran's chocolate cake. 680 00:33:13,440 --> 00:33:15,800 It's kind of our definitive family recipe. 681 00:33:15,800 --> 00:33:19,920 There is a lot riding on this cake, so...hopefully, I'll do it justice. 682 00:33:21,200 --> 00:33:23,000 Andrew's picnic of family favourites 683 00:33:23,000 --> 00:33:26,080 will also include smoked Cheddar and paprika scones, 684 00:33:26,080 --> 00:33:27,920 sausage and chorizo jam rolls, 685 00:33:27,920 --> 00:33:30,920 sweet potato, goat's cheese and caramelised onion quiches 686 00:33:30,920 --> 00:33:33,240 and strawberry and pistachio tarts. 687 00:33:35,320 --> 00:33:37,200 - I call you "the precision baker". - Right, OK. 688 00:33:37,200 --> 00:33:38,680 It's all about timing. You've... 689 00:33:38,680 --> 00:33:40,640 Oh, right, you've got an Excel spreadsheet 690 00:33:40,640 --> 00:33:42,440 - to tell you exactly what's going on. - Yes, I do. 691 00:33:42,440 --> 00:33:44,440 Minute by minute. We're wasting time right now. 692 00:33:44,440 --> 00:33:45,600 I'm five minutes behind. 693 00:33:45,600 --> 00:33:48,280 That's every five minutes is planned so I'm just dashing to the... 694 00:33:48,280 --> 00:33:50,240 Yeah, it says here, actually, that... 695 00:33:50,240 --> 00:33:52,520 Yeah, 9.05, "dash to fridge". He's on time. 696 00:33:52,520 --> 00:33:54,640 Always a high-flier, 697 00:33:54,640 --> 00:33:57,200 Andrew first discovered his love of engineering 698 00:33:57,200 --> 00:33:59,120 through his love of cake. 699 00:33:59,120 --> 00:34:01,600 Andrew's always rather liked chocolate cake 700 00:34:01,600 --> 00:34:04,960 and things and he wanted to be able to make them. 701 00:34:04,960 --> 00:34:06,960 Andrew has always been very passionate 702 00:34:06,960 --> 00:34:08,200 about anything he's tackled 703 00:34:08,200 --> 00:34:09,920 and Bake Off is no different. 704 00:34:09,920 --> 00:34:11,680 He's been working full-time 705 00:34:11,680 --> 00:34:15,120 and practising to one o'clock in the morning. 706 00:34:15,120 --> 00:34:17,120 He didn't actually go to his own graduation. 707 00:34:17,120 --> 00:34:19,120 We went and saw all his friends graduate. 708 00:34:19,120 --> 00:34:20,440 He was baking. 709 00:34:20,440 --> 00:34:23,680 If Andrew takes on any challenge, he's always put 100% into it. 710 00:34:23,680 --> 00:34:24,840 He's an achiever, 711 00:34:24,840 --> 00:34:28,120 and the success he's had so far has blown us away. 712 00:34:28,120 --> 00:34:30,400 I absolutely think Andrew deserves to win. 713 00:34:30,400 --> 00:34:32,440 He's put so much hard work into it 714 00:34:32,440 --> 00:34:35,040 and I hope he does cos I love him to bits. 715 00:34:35,040 --> 00:34:36,520 He'll hate me saying that! 716 00:34:36,520 --> 00:34:37,560 SHE LAUGHS 717 00:34:38,640 --> 00:34:40,480 I'm happy with the consistency of the cakes. 718 00:34:40,480 --> 00:34:43,200 They've gone in for 15 minutes at 180. 719 00:34:43,200 --> 00:34:46,320 Just making my orange sponge. 720 00:34:46,320 --> 00:34:47,840 This is cardamom and orange 721 00:34:47,840 --> 00:34:51,400 and then I will cover it in an orange cardamom syrup as well. 722 00:34:54,120 --> 00:34:55,840 Chocolate cake's in the oven. 723 00:34:55,840 --> 00:34:58,080 I've got my puff pastry in the fridge. 724 00:34:58,080 --> 00:35:02,440 I'm just doing sweet pastry for my fruit tarts. 725 00:35:03,720 --> 00:35:07,200 I mean for this sweet pastry to be nice and thin, 726 00:35:07,200 --> 00:35:09,560 so about two millimetres. 727 00:35:09,560 --> 00:35:12,760 I want it to be really crisp. I want Paul to love it. 728 00:35:12,760 --> 00:35:15,160 I don't want to see a soggy bottom in sight. 729 00:35:15,160 --> 00:35:17,240 I have no idea whether I'm on schedule or not. 730 00:35:17,240 --> 00:35:21,920 I just have great belief that if I just keep going today, 731 00:35:21,920 --> 00:35:23,440 if I keep going, it'll all be fine. 732 00:35:23,440 --> 00:35:25,640 Jane's sweetcrust pastry tarts 733 00:35:25,640 --> 00:35:29,480 will be filled with red fruits and elderflower creme patissiere. 734 00:35:29,480 --> 00:35:32,920 Her picnic will also feature more of her family's favourites - 735 00:35:32,920 --> 00:35:35,800 butternut squash and Parmesan scones, 736 00:35:35,800 --> 00:35:38,080 apple and thyme sausage rolls, 737 00:35:38,080 --> 00:35:39,720 salmon and dill quiches 738 00:35:39,720 --> 00:35:42,080 and, for her four-tiered chocolate cake, 739 00:35:42,080 --> 00:35:43,560 she's determined to succeed 740 00:35:43,560 --> 00:35:44,800 with a decorative touch 741 00:35:44,800 --> 00:35:47,320 that let her down during botanical week. 742 00:35:47,320 --> 00:35:50,840 It's going to have a white-chocolate lacy wrap and... 743 00:35:50,840 --> 00:35:52,800 - A collar? You're putting a collar round it? - Yeah. 744 00:35:52,800 --> 00:35:55,120 - Another collar? - I know, but it's going to be good this time. 745 00:35:55,120 --> 00:35:58,160 - Victorian lacy collar. - It's going to be good this time! 746 00:36:00,320 --> 00:36:02,760 Jane has always worked hard to create great bakes 747 00:36:02,760 --> 00:36:04,960 for her family and friends. 748 00:36:04,960 --> 00:36:08,080 But since the competition, she's gone to new extremes. 749 00:36:08,080 --> 00:36:10,360 Mum hasn't slept much 750 00:36:10,360 --> 00:36:12,200 for the last 12 weeks. 751 00:36:12,200 --> 00:36:14,640 I'll come down in the morning, she's there, furiously baking, 752 00:36:14,640 --> 00:36:16,640 has been awake since five o'clock in the morning, 753 00:36:16,640 --> 00:36:17,840 there's flour everywhere. 754 00:36:17,840 --> 00:36:21,120 Already, she's made three different sets of Danish pastries, 755 00:36:21,120 --> 00:36:22,920 a wedding cake, a loaf of bread... 756 00:36:22,920 --> 00:36:24,520 Yeah, she's been a bit obsessed. 757 00:36:24,520 --> 00:36:26,360 Can you believe you're in the final? 758 00:36:26,360 --> 00:36:28,520 I don't actually believe I'm in that tent. 759 00:36:28,520 --> 00:36:30,480 Mum's amazing at juggling everything. 760 00:36:30,480 --> 00:36:33,480 She's managed to do everything for Bake Off, 761 00:36:33,480 --> 00:36:35,480 she's running her own business. 762 00:36:35,480 --> 00:36:37,040 I don't know how she's done it all. 763 00:36:37,040 --> 00:36:39,240 She's always put other people first 764 00:36:39,240 --> 00:36:42,600 and this is the first thing she's done purely for herself. 765 00:36:42,600 --> 00:36:44,400 I really am very proud of you. 766 00:36:44,400 --> 00:36:47,400 I know everybody thinks it, but I think I've got the best mum. 767 00:36:51,280 --> 00:36:54,160 Right, the moment of truth. How's this pastry? 768 00:36:56,040 --> 00:36:57,640 These are my sweet ones. 769 00:36:57,640 --> 00:37:00,000 The pastry has caught on the edges. 770 00:37:00,000 --> 00:37:02,120 "12.02, Sue comes in and asks inane questions 771 00:37:02,120 --> 00:37:04,440 "about what are you doing" - what are you doing, Andrew? 772 00:37:04,440 --> 00:37:06,360 I can always trust you to be on schedule, Sue. 773 00:37:08,200 --> 00:37:09,520 It's lovely. 774 00:37:09,520 --> 00:37:12,120 Everything is important in the Showstopper. 775 00:37:12,120 --> 00:37:13,400 Absolutely everything. 776 00:37:18,000 --> 00:37:19,320 Right, here we go. 777 00:37:19,320 --> 00:37:20,640 Scones, actually. 778 00:37:20,640 --> 00:37:23,560 Have I put everything in? Squash, salt and pepper. 779 00:37:23,560 --> 00:37:24,880 Pepper? No, no pepper. 780 00:37:26,440 --> 00:37:28,480 This is my mum and gran's scone recipe, 781 00:37:28,480 --> 00:37:31,320 quite traditional Irish thing, kind of a soda bread method. 782 00:37:31,320 --> 00:37:34,640 So I'm mixing my flour, bicarb, some paprika, 783 00:37:34,640 --> 00:37:36,840 buttermilk and some smoked Cheddar. 784 00:37:36,840 --> 00:37:40,800 Handling it as little as possible is the secret to good scones. 785 00:37:40,800 --> 00:37:43,080 The temptation is to roll it out too far. 786 00:37:45,320 --> 00:37:48,240 Quite a wet dough, so it's sticking a bit. 787 00:37:51,160 --> 00:37:53,160 Two-and-a-half hours remaining. 788 00:37:55,240 --> 00:37:57,000 This is my creme patissiere, 789 00:37:57,000 --> 00:37:59,240 which is going to go in my fruit and custard tarts. 790 00:37:59,240 --> 00:38:00,880 Not sure what the other bakers are doing. 791 00:38:00,880 --> 00:38:02,680 I think they're making their sausage rolls, 792 00:38:02,680 --> 00:38:03,960 which is what I SHOULD be doing. 793 00:38:03,960 --> 00:38:07,280 With 49 bakes to complete and only one oven... 794 00:38:07,280 --> 00:38:09,800 I'm going to assemble my whole sausage roll in one. 795 00:38:09,800 --> 00:38:12,480 Then I can get exactly the same size piggies. 796 00:38:12,480 --> 00:38:16,160 ..time management has never been harder or more important. 797 00:38:16,160 --> 00:38:17,440 Puff's looking all right. 798 00:38:18,400 --> 00:38:21,640 Yeah, puff's looking... Puff's looking OK. 799 00:38:21,640 --> 00:38:25,320 The amount of multitasking required here is mind-blowing. 800 00:38:25,320 --> 00:38:27,640 If I didn't have a plan right now, I'd be flapping. 801 00:38:27,640 --> 00:38:29,480 - TIMER BEEPS - Ah! 802 00:38:29,480 --> 00:38:30,840 I am going faster and faster. 803 00:38:30,840 --> 00:38:32,200 I've got so many timers, 804 00:38:32,200 --> 00:38:34,680 I'm not sure what the timers are for, now. 805 00:38:34,680 --> 00:38:36,360 We are steaming through. 806 00:38:38,400 --> 00:38:41,120 Some of these poor piggies might be a little cross-eyed. 807 00:38:42,360 --> 00:38:44,760 Give them another...minute or two. 808 00:38:53,280 --> 00:38:55,400 They really haven't risen at all. 809 00:38:56,640 --> 00:38:58,520 They really haven't risen at all. 810 00:38:58,520 --> 00:39:00,720 TIMER BEEPS 811 00:39:02,760 --> 00:39:06,760 Outside the tent, the contestants' friends and family have arrived, 812 00:39:06,760 --> 00:39:09,560 along with a few familiar faces. 813 00:39:09,560 --> 00:39:11,400 I was quite anxious coming here. 814 00:39:11,400 --> 00:39:14,000 Gingerbread falling down, that was my last experience. 815 00:39:14,000 --> 00:39:15,160 But no, it's really nice, 816 00:39:15,160 --> 00:39:17,040 it's lovely seeing all the bakers again. 817 00:39:17,040 --> 00:39:18,640 It's been really special. 818 00:39:18,640 --> 00:39:20,320 It's really funny being back. 819 00:39:20,320 --> 00:39:22,440 Of course I'd love to be in the tent right now. 820 00:39:22,440 --> 00:39:24,480 Great to be here, would LOVE to be in there. 821 00:39:24,480 --> 00:39:25,600 SHE LAUGHS 822 00:39:26,680 --> 00:39:29,000 Oh, my gosh, who's going to win it? Who's going to win it? 823 00:39:29,000 --> 00:39:30,960 Don't ask me that question. 824 00:39:30,960 --> 00:39:32,040 Candice. 825 00:39:32,040 --> 00:39:37,160 She plans well, she's impeccable, and she is so focused. 826 00:39:37,160 --> 00:39:38,880 I've been backing Jane since week one. 827 00:39:38,880 --> 00:39:40,680 I want Andrew to win... 828 00:39:42,040 --> 00:39:43,320 ..but it'll be a tough call, 829 00:39:43,320 --> 00:39:45,280 cos the girls have been very, very strong. 830 00:39:45,280 --> 00:39:47,840 You know, Candice has been Star Baker so many times 831 00:39:47,840 --> 00:39:52,080 and Andrew and Jane have both been so consistent - oh...! 832 00:39:52,080 --> 00:39:53,600 I think I'm going to have to say Jane. 833 00:39:56,040 --> 00:40:00,200 OK, finalists, you've got an hour left of your Showstoppers. 834 00:40:00,200 --> 00:40:01,680 One hour left. 835 00:40:04,640 --> 00:40:06,200 Right, calm down, now. 836 00:40:06,200 --> 00:40:09,880 I have got my collar and the decoration to do on this. 837 00:40:09,880 --> 00:40:12,080 I've got assembly of the fruit tarts to do. 838 00:40:12,080 --> 00:40:14,000 I've still got to bake my quiches. 839 00:40:14,000 --> 00:40:17,920 So, um...quite a lot to get done, really. 840 00:40:17,920 --> 00:40:24,240 I'm just melting my chocolate for my chocolate icing 841 00:40:24,240 --> 00:40:26,520 and just waiting for my sausage rolls to cook. 842 00:40:27,840 --> 00:40:30,360 I'm ashamed of myself for not measuring out the pastry. 843 00:40:30,360 --> 00:40:32,840 But got to get these sausage rolls finished, 844 00:40:32,840 --> 00:40:34,280 so...screw the measurements. 845 00:40:35,680 --> 00:40:37,360 Is that pastry too thick? 846 00:40:38,640 --> 00:40:39,880 I don't know. 847 00:40:41,080 --> 00:40:43,720 Asparagus going into the coffin there, lovely. 848 00:40:48,200 --> 00:40:51,240 Just left it a little bit too long in the oven. 849 00:40:53,480 --> 00:40:56,120 I'm going to put some foil over the top. 850 00:40:56,120 --> 00:40:59,160 Should hopefully stop them browning too much. 851 00:40:59,160 --> 00:41:01,640 OK, picnickers, you don't want to keep a good wasp waiting. 852 00:41:01,640 --> 00:41:04,320 You've got half an hour to finish, half an hour. 853 00:41:04,320 --> 00:41:06,720 I'm going to have to do the chocolate collar now. 854 00:41:12,280 --> 00:41:15,320 It's a very simple and easy chocolate collar this time. 855 00:41:15,320 --> 00:41:17,320 Got to try and chill that somehow. 856 00:41:17,320 --> 00:41:19,200 Are you all right, Jane? 857 00:41:19,200 --> 00:41:21,000 I'm fine. Yeah, yeah, yeah, fine. 858 00:41:22,000 --> 00:41:24,600 OK. I've caught the edges of these. 859 00:41:26,080 --> 00:41:28,120 So this is my sugar glaze. 860 00:41:29,640 --> 00:41:31,480 It just makes it look shiny and nice, really. 861 00:41:33,560 --> 00:41:36,000 Right. One, two, three... 862 00:41:36,000 --> 00:41:37,680 You can't leave it in there very long, 863 00:41:37,680 --> 00:41:39,400 otherwise it won't be flexible at all. 864 00:41:39,400 --> 00:41:40,640 One, two, three, four... 865 00:41:48,040 --> 00:41:49,520 Those need at least an extra five. 866 00:41:49,520 --> 00:41:50,960 TIMER BEEPS 867 00:41:50,960 --> 00:41:52,760 Those are going to come out very hot. 868 00:41:55,200 --> 00:41:56,880 Oh, stick, damn you, stick! 869 00:42:00,120 --> 00:42:03,000 - (That's good.) - Ooh, look at the rise on those! 870 00:42:04,440 --> 00:42:07,560 OK, ladies and gent, I have no wish to HAMPER you, 871 00:42:07,560 --> 00:42:13,480 but you have five minutes left on your final Showstoppers. 872 00:42:13,480 --> 00:42:14,600 Ah...! 873 00:42:31,760 --> 00:42:34,120 It's not doing it! It's not coming off! 874 00:42:36,240 --> 00:42:38,640 I have a minor disaster here. 875 00:42:40,720 --> 00:42:42,240 My chocolate collar, 876 00:42:42,240 --> 00:42:45,920 I over...over-chilled it. 877 00:42:45,920 --> 00:42:48,600 And it doesn't want to come off. 878 00:42:48,600 --> 00:42:51,440 I don't quite know what I'm going to do about that. 879 00:42:51,440 --> 00:42:54,480 OK, little piggies need to put things in the hamper, 880 00:42:54,480 --> 00:42:56,240 little piggies need to stop in two minutes. 881 00:42:56,240 --> 00:42:57,720 These are the sausage rules. 882 00:43:02,480 --> 00:43:05,280 My collar is not to be. What a pity. 883 00:43:08,760 --> 00:43:11,680 Oh, if in doubt, throw some glitter at it, I always say. 884 00:43:11,680 --> 00:43:12,840 SHE SIGHS 885 00:43:30,120 --> 00:43:33,120 OK, bakers, five hours is up. 886 00:43:35,080 --> 00:43:36,960 You can do no more. 887 00:43:36,960 --> 00:43:39,000 - You've finished! - Wahey, well done! 888 00:43:39,000 --> 00:43:40,960 APPLAUSE 889 00:43:40,960 --> 00:43:44,240 Oh, well done, guys, well done! 890 00:43:44,240 --> 00:43:45,720 My God. 891 00:43:47,840 --> 00:43:49,000 That was mad. 892 00:43:52,680 --> 00:43:55,560 I honestly don't know if I've done enough to win. 893 00:43:55,560 --> 00:43:59,920 It'll all come down to the quality of the pastry and flavours 894 00:43:59,920 --> 00:44:02,200 and you can't tell that from looking at them. 895 00:44:02,200 --> 00:44:07,560 I will always see the negatives, always see the bits I don't like, 896 00:44:07,560 --> 00:44:10,360 always think everybody else's is better, but... 897 00:44:12,520 --> 00:44:14,920 ...I have just...I have given it... 898 00:44:14,920 --> 00:44:16,240 I've given everything. 899 00:44:17,320 --> 00:44:19,160 I think I could cry. 900 00:44:19,160 --> 00:44:23,640 I think it's just the emotion of finishing 901 00:44:23,640 --> 00:44:25,160 and not doing it again. 902 00:44:25,160 --> 00:44:26,400 I think that's really sad. 903 00:44:26,400 --> 00:44:28,520 I'll really miss it. I've loved every minute. 904 00:44:28,520 --> 00:44:30,440 I'm going to just wipe my eyes now. 905 00:44:31,480 --> 00:44:33,600 Cos I'm not going to cry. 906 00:44:33,600 --> 00:44:35,000 But it's been great. 907 00:44:59,320 --> 00:45:02,080 Jane, do you want a hand with your hamper goods? 908 00:45:11,720 --> 00:45:13,320 SHE SIGHS 909 00:45:13,320 --> 00:45:17,000 I'm sure the Queen would love this colourful selection, 910 00:45:17,000 --> 00:45:19,000 and it does look right royal and regal. 911 00:45:19,000 --> 00:45:21,160 Thank you. Thank you very much. 912 00:45:21,160 --> 00:45:23,120 So let's start with the sausage roll. 913 00:45:25,960 --> 00:45:28,160 You've got some issues with raw pastry inside here. 914 00:45:28,160 --> 00:45:29,200 Oh, is it? 915 00:45:29,200 --> 00:45:31,560 - You see the layers? - Oh, yes. 916 00:45:31,560 --> 00:45:33,200 It hasn't baked all the way through. 917 00:45:33,200 --> 00:45:35,600 - But the flavour... Tastes delicious. - Thank you. 918 00:45:35,600 --> 00:45:38,200 This is the tart. 919 00:45:38,200 --> 00:45:39,560 Pale, but baked. 920 00:45:39,560 --> 00:45:40,840 Nice and crispy. 921 00:45:41,880 --> 00:45:46,360 It looks absolutely cram-jam full of salmon and prawn. 922 00:45:49,640 --> 00:45:52,520 Mmm. It's very, very good. 923 00:45:52,520 --> 00:45:54,920 Right - scone. 924 00:45:59,840 --> 00:46:01,400 To me, with my eyes shut, 925 00:46:01,400 --> 00:46:04,360 it tastes like a rather good cheese scone. 926 00:46:04,360 --> 00:46:07,840 I don't actually taste the butternut squash. 927 00:46:07,840 --> 00:46:10,080 Which is a shame. It would've been nice to get 928 00:46:10,080 --> 00:46:12,280 something with a little bit more kick in it. 929 00:46:12,280 --> 00:46:16,440 These tarts - the decoration on the top is so pretty, 930 00:46:16,440 --> 00:46:18,640 you couldn't resist picking those up. 931 00:46:22,240 --> 00:46:26,160 You've managed to keep that pastry beautifully crisp. 932 00:46:26,160 --> 00:46:30,240 The creme pat has held and none of it is dripping down the side. 933 00:46:30,240 --> 00:46:31,640 The flavour's good. 934 00:46:31,640 --> 00:46:33,960 Right. We'll move on to your cake. 935 00:46:37,880 --> 00:46:41,520 It isn't what you planned, your band, but you didn't panic. 936 00:46:41,520 --> 00:46:42,560 You've done it. 937 00:46:44,160 --> 00:46:47,120 Now, that's a lovely surprise in the middle, there. 938 00:46:50,960 --> 00:46:52,880 - Great chocolate cake. - Thank you. 939 00:46:52,880 --> 00:46:55,680 - Tastes beautiful. It's light... - Thank you. - Soft... 940 00:46:55,680 --> 00:46:57,360 And then with that cream in the middle, 941 00:46:57,360 --> 00:46:59,040 with the kick from the cherries... 942 00:46:59,040 --> 00:47:01,720 That's beautiful. It's a shame about the collar. 943 00:47:08,400 --> 00:47:09,800 Andrew. 944 00:47:18,520 --> 00:47:20,160 It is beautifully displayed. 945 00:47:20,160 --> 00:47:22,560 Very meticulous, just like you. 946 00:47:22,560 --> 00:47:25,440 Everything we've seen has been very calculated 947 00:47:25,440 --> 00:47:27,160 and beautifully presented. 948 00:47:27,160 --> 00:47:29,200 Right, we'll start with the sausage roll. 949 00:47:30,360 --> 00:47:31,680 Let's have a quick cut. 950 00:47:32,800 --> 00:47:34,120 It's not done here. 951 00:47:35,200 --> 00:47:36,240 Yeah. 952 00:47:37,480 --> 00:47:39,280 The taste of that sausage is fantastic. 953 00:47:39,280 --> 00:47:40,680 Beautiful sausages, 954 00:47:40,680 --> 00:47:43,520 but it's such a thick layer of undercooked pastry. 955 00:47:43,520 --> 00:47:45,120 I think I'd be leaving that. 956 00:47:46,840 --> 00:47:47,880 Scone. 957 00:47:53,160 --> 00:47:57,600 I think the colour and the look of them is most exciting, 958 00:47:57,600 --> 00:47:59,520 but the flavour just isn't there. 959 00:48:00,680 --> 00:48:02,880 I'm trying to find the cheese. I've got the paprika. 960 00:48:03,880 --> 00:48:05,120 I'm not getting it at all. 961 00:48:05,120 --> 00:48:06,680 Let's try the quiche. 962 00:48:08,040 --> 00:48:10,360 Nice colour. It's nice and neat all the way round, as well. 963 00:48:10,360 --> 00:48:12,400 Looks like it's been professionally blocked. 964 00:48:13,880 --> 00:48:16,800 - Crispy. - That's the right thickness of pastry. 965 00:48:21,360 --> 00:48:22,840 The flavour of that is delicious. 966 00:48:22,840 --> 00:48:24,320 OK. 967 00:48:24,320 --> 00:48:27,720 However, you probably worked that pastry a little bit too much. 968 00:48:27,720 --> 00:48:30,000 That should just fall apart. 969 00:48:30,000 --> 00:48:32,240 Let's try the strawberry tart. 970 00:48:36,080 --> 00:48:39,080 Now, obviously, straightaway, there is an issue with this. 971 00:48:39,080 --> 00:48:40,240 - Yeah. - I daren't even lift it. 972 00:48:40,240 --> 00:48:41,880 I know it's going to be soggy underneath. 973 00:48:45,320 --> 00:48:47,320 Well, it's basically raw underneath 974 00:48:47,320 --> 00:48:50,240 because everything's soaked in to that blind-baked pastry. 975 00:48:51,880 --> 00:48:53,400 Actually, it tastes good. 976 00:48:53,400 --> 00:48:57,120 I think the problem is, when you put the sugar syrup on it, 977 00:48:57,120 --> 00:48:58,840 it's soaked into the side of the pastry 978 00:48:58,840 --> 00:49:00,520 and so the whole thing just collapsed. 979 00:49:00,520 --> 00:49:03,200 OK. Let's have a look at this cake. 980 00:49:04,560 --> 00:49:08,040 - Those shards are beautiful on top. - Cuts great. 981 00:49:08,040 --> 00:49:10,080 You said this was your grandma's recipe? 982 00:49:10,080 --> 00:49:11,120 Yes. 983 00:49:15,400 --> 00:49:16,840 That's a great cake. 984 00:49:16,840 --> 00:49:18,520 That's a really nice cake. 985 00:49:18,520 --> 00:49:20,280 She'll be very pleased to hear that. 986 00:49:20,280 --> 00:49:22,280 The ganache keeps it moist. 987 00:49:22,280 --> 00:49:24,240 It's a very, very good chocolate cake. 988 00:49:24,240 --> 00:49:26,120 I think that's the star piece in all this. 989 00:49:26,120 --> 00:49:28,400 - I'd have the cake any day. - OK. 990 00:49:28,400 --> 00:49:29,840 Thank you. 991 00:49:42,560 --> 00:49:46,080 It looks an exciting hamper. Lots of colour. 992 00:49:46,080 --> 00:49:48,520 I love your little piggies looking at me. 993 00:49:48,520 --> 00:49:49,760 I'm dying to get into them. 994 00:49:49,760 --> 00:49:51,200 - That's its mouth, I take it? - Yeah. 995 00:49:51,200 --> 00:49:53,560 - Nose, eyes... - Yeah. - Yeah, OK. - And its little crispy tail. 996 00:49:56,160 --> 00:49:57,960 Love crackling. Right... 997 00:50:02,640 --> 00:50:03,880 Mmm... 998 00:50:03,880 --> 00:50:05,840 That's a good puff pastry. 999 00:50:05,840 --> 00:50:07,720 Nice flaky layers. 1000 00:50:07,720 --> 00:50:09,520 Unusual, with the black pudding. 1001 00:50:09,520 --> 00:50:11,800 I think they're great. I think the flavour's fantastic. 1002 00:50:11,800 --> 00:50:13,200 And you've got beautiful layers. 1003 00:50:13,200 --> 00:50:16,080 - Thank you. - OK. Shall we move on to the quiche? 1004 00:50:18,600 --> 00:50:21,440 Ooh, yeah. Crispy all the way. Sides, bottom... 1005 00:50:21,440 --> 00:50:22,840 It's full, that, Mary, isn't it? 1006 00:50:22,840 --> 00:50:26,400 What I like is it's not all sort of custardy filling. 1007 00:50:26,400 --> 00:50:28,400 We've got lots of salmon in here. 1008 00:50:32,360 --> 00:50:34,360 That's a good quiche. And it tastes good. 1009 00:50:34,360 --> 00:50:36,400 - Thank you. - And the pastry's in nice layers. 1010 00:50:36,400 --> 00:50:37,880 It is. It's well baked. 1011 00:50:37,880 --> 00:50:39,600 Right, scone. 1012 00:50:39,600 --> 00:50:42,520 Nice colour on the top, nice size. 1013 00:50:47,880 --> 00:50:49,720 I can't taste the cheese. 1014 00:50:49,720 --> 00:50:51,240 - OK. - Manchego's strong. 1015 00:50:51,240 --> 00:50:53,640 The problem is, olives are SO strong. 1016 00:50:53,640 --> 00:50:55,960 - I can taste the olive but I didn't get the cheese. - OK. 1017 00:50:55,960 --> 00:50:59,680 Let's look at these raspberry and rhubarb tarts. 1018 00:50:59,680 --> 00:51:03,720 They look attractive, and nice to do it in a brioche tin, 1019 00:51:03,720 --> 00:51:05,720 rather than the conventional tin. 1020 00:51:09,720 --> 00:51:11,600 That's a good custard. 1021 00:51:11,600 --> 00:51:14,920 - Thank you. - Rhubarb, you're very brave to put it in, 1022 00:51:14,920 --> 00:51:16,880 because there's so much moisture, 1023 00:51:16,880 --> 00:51:19,480 and in no way is that soaking into the pastry, 1024 00:51:19,480 --> 00:51:21,480 the pastry is still crisp. 1025 00:51:21,480 --> 00:51:23,160 - It's a little over-baked. - Yeah. 1026 00:51:23,160 --> 00:51:26,360 But the whole flavour is very, very good. 1027 00:51:26,360 --> 00:51:28,080 Let's try the chocolate. 1028 00:51:47,280 --> 00:51:48,560 That's a lovely cake. 1029 00:51:50,000 --> 00:51:51,320 The oil works well in it, 1030 00:51:51,320 --> 00:51:54,000 and the flavour of the orange comes through beautifully as well. 1031 00:51:54,000 --> 00:51:55,120 Delicious orange. 1032 00:51:55,120 --> 00:51:58,200 You've got the right amount of ganache, 1033 00:51:58,200 --> 00:51:59,800 and I like the finish, as well. 1034 00:51:59,800 --> 00:52:03,360 I think that would be a great cake to take on a picnic. 1035 00:52:03,360 --> 00:52:06,480 - Thank you very much. - No, thank you. Thank you very much. 1036 00:52:12,440 --> 00:52:13,560 It's you two. 1037 00:52:13,560 --> 00:52:15,520 - No, no. - It is! 1038 00:52:24,040 --> 00:52:26,640 CHEERING AND APPLAUSE 1039 00:52:26,640 --> 00:52:30,400 As Candice, Andrew and Jane join their family and friends... 1040 00:52:30,400 --> 00:52:31,560 LAUGHTER 1041 00:52:33,360 --> 00:52:36,240 ..Mary and Paul have a huge decision to make. 1042 00:52:37,800 --> 00:52:41,920 Well, this was an absolute humdinger of a Showstopper. 1043 00:52:41,920 --> 00:52:44,240 The standard was exceptionally high. 1044 00:52:44,240 --> 00:52:47,600 Andrew's chocolate cake was out of this world. 1045 00:52:47,600 --> 00:52:50,280 It had a beautiful texture, flavour. 1046 00:52:50,280 --> 00:52:52,600 But the fruit tart - it was falling apart. 1047 00:52:52,600 --> 00:52:54,520 And the scones - no flavour. 1048 00:52:54,520 --> 00:52:57,600 Then you have Candice, who is this very creative baker. 1049 00:52:57,600 --> 00:52:59,240 Everything packed with flavour. 1050 00:52:59,240 --> 00:53:01,280 Now, when you look at the actual quiche, 1051 00:53:01,280 --> 00:53:03,200 she put loads and loads of salmon in there, 1052 00:53:03,200 --> 00:53:04,920 but it did taste extremely good. 1053 00:53:04,920 --> 00:53:06,040 Her sausage rolls... 1054 00:53:06,040 --> 00:53:08,240 I've had many sausage rolls in my time. 1055 00:53:08,240 --> 00:53:10,280 - I bet you have. - And to make a little pig out of one... 1056 00:53:10,280 --> 00:53:12,640 They were different, and the pastry was good, too. 1057 00:53:12,640 --> 00:53:15,320 - It's a sensational cake, isn't it? - That orange! 1058 00:53:15,320 --> 00:53:18,160 And it was so soft inside. Great cake. 1059 00:53:18,160 --> 00:53:22,520 I like Jane because she is a true family cook. 1060 00:53:22,520 --> 00:53:26,320 Her prawn quiche was absolutely delicious. 1061 00:53:26,320 --> 00:53:28,760 I thought the fruit tart tasted great. 1062 00:53:28,760 --> 00:53:31,600 The sausage roll was slightly underdone. 1063 00:53:31,600 --> 00:53:33,880 Paul and Mary, the big question is...who's won? 1064 00:53:33,880 --> 00:53:36,040 I've sort of made up my mind. 1065 00:53:36,040 --> 00:53:37,520 - MARY: - I've had a thought myself, 1066 00:53:37,520 --> 00:53:39,160 but I want to confirm it with Paul. 1067 00:53:39,160 --> 00:53:41,480 That seems reasonable, bearing in mind you're the judges. 1068 00:53:41,480 --> 00:53:43,040 We shall leave now. 1069 00:53:43,040 --> 00:53:45,480 CHEERING AND APPLAUSE 1070 00:53:56,560 --> 00:54:00,720 Finalists, what incredible bakers you are! 1071 00:54:00,720 --> 00:54:03,040 Would the three of you step up, please? 1072 00:54:03,040 --> 00:54:06,040 CHEERING AND APPLAUSE 1073 00:54:07,480 --> 00:54:09,240 SUE WHOOPS 1074 00:54:10,560 --> 00:54:12,520 - MEL: - Oh, Jane... Jane's gone! 1075 00:54:15,160 --> 00:54:17,440 Jane, Andrew, Candice, 1076 00:54:17,440 --> 00:54:21,840 Mary and Paul have decided, after a lot of deliberation, 1077 00:54:21,840 --> 00:54:27,400 that the winner of The Great British Bake Off 2016 1078 00:54:27,400 --> 00:54:28,600 is... 1079 00:54:36,760 --> 00:54:38,080 ..Candice! 1080 00:54:38,080 --> 00:54:40,080 CHEERING AND APPLAUSE 1081 00:54:48,080 --> 00:54:51,320 - Well done! - Well done, Candice! 1082 00:54:56,560 --> 00:54:58,040 Well done! 1083 00:54:58,040 --> 00:55:00,160 Well done, sweetheart. 1084 00:55:04,400 --> 00:55:07,600 Never, ever, ever thought I'd ever even get on this, 1085 00:55:07,600 --> 00:55:12,880 and I'm standing here now with this, and they said my name, 1086 00:55:12,880 --> 00:55:15,120 and that means more to me 1087 00:55:15,120 --> 00:55:17,160 than I think anyone will ever, ever realise. 1088 00:55:17,160 --> 00:55:19,280 It really, really does. 1089 00:55:19,280 --> 00:55:20,920 - MARY: - Well deserved! 1090 00:55:20,920 --> 00:55:23,640 Her determination and passion... 1091 00:55:23,640 --> 00:55:26,360 She really has excelled. 1092 00:55:26,360 --> 00:55:30,680 Had wonderful flavours, and everything always looked gorgeous. 1093 00:55:30,680 --> 00:55:33,000 Candice is very much all or nothing. 1094 00:55:33,000 --> 00:55:35,160 When you look back on some of her bakes, 1095 00:55:35,160 --> 00:55:36,600 they've been beautiful. 1096 00:55:36,600 --> 00:55:39,200 When she nails it, she's one of the best. 1097 00:55:39,200 --> 00:55:40,960 Come over! 1098 00:55:40,960 --> 00:55:43,280 EXCITED CHEERING AND LAUGHTER 1099 00:55:51,520 --> 00:55:53,200 Oh, my God! 1100 00:55:53,200 --> 00:55:55,360 Candice has been fantastic throughout. 1101 00:55:55,360 --> 00:55:56,920 'I'm chuffed to bits for her.' 1102 00:55:56,920 --> 00:56:00,000 You deserve it, Candice. Well, well done. 1103 00:56:00,000 --> 00:56:02,120 Of course I'm a little disappointed, but actually, 1104 00:56:02,120 --> 00:56:05,000 to be able to walk out there at the end with the hamper, see everyone... 1105 00:56:05,000 --> 00:56:06,560 Yeah, it's really special. 1106 00:56:06,560 --> 00:56:10,280 Oh, you star! Well done! 1107 00:56:10,280 --> 00:56:13,160 'The best baker today won. I'm really happy for her. 1108 00:56:13,160 --> 00:56:16,080 'Week after week, Candice has got better and better.' 1109 00:56:16,080 --> 00:56:17,360 I predicted it! 1110 00:56:17,360 --> 00:56:20,320 So my first prediction of the series has come true... 1111 00:56:20,320 --> 00:56:21,360 dammit! 1112 00:56:21,360 --> 00:56:22,640 SHE LAUGHS 1113 00:56:29,200 --> 00:56:36,360 Em... I saw, and I wished, and I hoped it was OK, 1114 00:56:36,360 --> 00:56:37,960 but you just don't know. 1115 00:56:37,960 --> 00:56:40,480 Jane and Andrew are so good, so good. 1116 00:56:42,000 --> 00:56:45,840 She's done so well. She's been an absolute star. 1117 00:56:48,120 --> 00:56:49,840 I did it! I'm good. 1118 00:56:49,840 --> 00:56:51,600 I'm good enough. 1119 00:56:53,040 --> 00:56:54,520 SHE LAUGHS AND CRIES 1120 00:56:55,520 --> 00:56:57,560 I honestly... 1121 00:56:57,560 --> 00:56:58,880 I don't know what to say. 1122 00:56:58,880 --> 00:57:00,480 Thank you. Like... 1123 00:57:00,480 --> 00:57:03,400 Oh, my God! What an opportunity. 1124 00:57:07,440 --> 00:57:10,000 Amazing! I don't know what else to say. 1125 00:57:13,080 --> 00:57:16,080 - She did smash it. - She did smash it. 1126 00:58:56,560 --> 00:58:58,880 NO AUDIO OF CONVERSATION