1 00:00:03,400 --> 00:00:05,440 {\an2}Well, I guess this is goodbye. 2 00:00:05,480 --> 00:00:07,440 {\an2}I can't believe you're leaving. 3 00:00:07,480 --> 00:00:09,760 {\an2}It feels like the end of an era. 4 00:00:09,800 --> 00:00:11,960 {\an2}Time to turn over a new leaf. 5 00:00:12,000 --> 00:00:13,720 {\an2}It's Prue Leith, actually. 6 00:00:13,760 --> 00:00:15,920 {\an2}Goodbye, Prue. 7 00:00:15,960 --> 00:00:17,320 {\an2}We'll miss you. 8 00:00:17,360 --> 00:00:19,480 {\an2}Good luck with the regeneration, yeah? 9 00:00:19,520 --> 00:00:20,800 {\an2}Regeneration? 10 00:00:20,840 --> 00:00:23,200 {\an1}TARDIS WHIRS 11 00:00:23,240 --> 00:00:26,320 {\an2}Yeah, every few years, we get a new Doctor Prue. 12 00:00:26,360 --> 00:00:27,840 {\an2}Good luck, Prue. 13 00:00:27,880 --> 00:00:30,200 {\an2}Don't worry, Prue. There's a bar in the back. 14 00:00:30,240 --> 00:00:31,320 {\an2}Oh, good. 15 00:00:31,360 --> 00:00:34,400 {\an2}We'll never forget you, Prue. See you, Prue. We love you. 16 00:00:36,320 --> 00:00:38,840 {\an1}BEEPING AND WHIRRING 17 00:00:38,880 --> 00:00:40,640 {\an1}BELL DINGS 18 00:00:40,680 --> 00:00:42,280 {\an2}MUSIC: "Sugar, Sugar" by The Archies 19 00:00:42,320 --> 00:00:45,640 {\an2}GASPS Wow, it's Nigella.Oh, wow. 20 00:00:45,680 --> 00:00:46,920 {\an2} 21 00:00:46,960 --> 00:00:48,200 {\an1}BIRDS CHIRP 22 00:00:48,240 --> 00:00:49,440 {\an1}SHEEP BAA 23 00:00:49,480 --> 00:00:50,840 {\an2} 24 00:00:50,880 --> 00:00:52,080 {\an2}I'm a massive fan. 25 00:00:52,120 --> 00:00:54,200 {\an2}How do you fancy being the new judge? 26 00:00:54,240 --> 00:00:55,560 {\an2}What is involved? 27 00:00:55,600 --> 00:00:57,040 {\an2}Eating loads of cake! 28 00:00:57,080 --> 00:00:59,720 {\an2}Hanging out with me. All right, Paul, don't put her off. 29 00:00:59,760 --> 00:01:02,120 {\an2}You know, it is the absolute dream. 30 00:01:02,160 --> 00:01:03,720 {\an2}I am in. 31 00:01:03,760 --> 00:01:06,640 {\an2}Yes! Oh, welcome to the family, Nigella. 32 00:01:06,680 --> 00:01:08,120 {\an2}You're gonna love it. 33 00:01:08,160 --> 00:01:11,760 {\an2}Welcome to The Great British Bake Off. 34 00:01:11,800 --> 00:01:14,080 {\an2}Oh, I've got goose pimples! 35 00:01:14,120 --> 00:01:15,640 {\an1}HONKING 36 00:01:17,320 --> 00:01:19,200 {\an1}HIGH PITCHED SQUAWK 37 00:01:19,240 --> 00:01:23,280 {\an2}When I got the phone call, I was like, "Is this for real?" 38 00:01:23,320 --> 00:01:26,440 {\an2}I saw the tops of the tent and I actually got emotional. 39 00:01:28,640 --> 00:01:30,240 {\an2}I'm in a tent. 40 00:01:30,280 --> 00:01:32,320 {\an2}Yes, come on! 41 00:01:32,360 --> 00:01:34,360 {\an2}Thousands applied. 42 00:01:34,400 --> 00:01:36,520 {\an2}Oh, my God, we're actually here! 43 00:01:36,560 --> 00:01:39,320 {\an2}Just 12 of the country's best amateur bakers... 44 00:01:39,360 --> 00:01:41,040 {\an2}ALL: Aww! 45 00:01:41,080 --> 00:01:43,240 {\an2}..have made it to the Bake Off tent. 46 00:01:43,280 --> 00:01:46,240 {\an2}It feels crazy. I'm definitely doing it for all the northerners. 47 00:01:46,280 --> 00:01:48,600 {\an2}I'm the first Portuguese on Bake Off. 48 00:01:48,640 --> 00:01:50,760 {\an2}Oh, spectacular! 49 00:01:52,040 --> 00:01:53,480 {\an2}But this year... 50 00:01:53,520 --> 00:01:55,760 {\an2}you've got to shine like you've never shone before. 51 00:01:55,800 --> 00:01:57,000 {\an2}..the Bake Off... 52 00:01:57,040 --> 00:01:58,400 {\an2}It's Audience Choice Week. 53 00:01:58,440 --> 00:01:59,840 {\an2}..is full of surprises. 54 00:01:59,880 --> 00:02:02,920 {\an2}Family members, welcome to the tent. 55 00:02:02,960 --> 00:02:04,800 {\an2}This is going to be carnage. 56 00:02:04,840 --> 00:02:06,560 {\an2}Everything they create... 57 00:02:06,600 --> 00:02:09,960 {\an2}So we've got sticky willy and stinging nettle in there. 58 00:02:10,000 --> 00:02:11,880 {\an2}..will be judged by Paul Hollywood... 59 00:02:11,920 --> 00:02:13,920 {\an2}Thank you. That is stunning. 60 00:02:13,960 --> 00:02:15,520 {\an2}..and Nigella Lawson. 61 00:02:15,560 --> 00:02:17,800 {\an2}Don't let the sugar shout. 62 00:02:17,840 --> 00:02:19,320 {\an2}Let it sing. 63 00:02:19,360 --> 00:02:20,880 {\an2}Laaa! 64 00:02:20,920 --> 00:02:22,120 {\an2}I'm going in. 65 00:02:22,160 --> 00:02:24,840 {\an2}I can't believe that she has entered the series 66 00:02:24,880 --> 00:02:26,720 {\an2}where I'm gonna be on the show. 67 00:02:26,760 --> 00:02:30,400 {\an2}Just thrilling. I would love it if I could get a handshake. 68 00:02:30,440 --> 00:02:31,960 {\an2}Shall I dust off my hand? 69 00:02:32,000 --> 00:02:34,320 {\an1}THEY LAUGH 70 00:02:34,360 --> 00:02:35,480 {\an2}Those who rise... 71 00:02:35,520 --> 00:02:36,640 {\an2}Ole! 72 00:02:36,680 --> 00:02:38,200 {\an2}..will be crowned Star Baker. 73 00:02:38,240 --> 00:02:39,920 {\an2}It tastes of celebration. 74 00:02:39,960 --> 00:02:41,760 {\an2}Those who crumble... 75 00:02:41,800 --> 00:02:43,160 {\an2}Shut the front door! 76 00:02:43,200 --> 00:02:44,440 {\an2}..will have to leave the tent... 77 00:02:44,480 --> 00:02:46,920 {\an2}If it was a school report... I'll see you after class. 78 00:02:46,960 --> 00:02:49,200 {\an2}..but only one can be crowned the winner... 79 00:02:49,240 --> 00:02:51,040 {\an2}I want it at an angle, please. 80 00:02:51,080 --> 00:02:52,680 {\an2}..of The Great British Bake Off. 81 00:02:52,720 --> 00:02:54,120 {\an2}Brr-brr! 82 00:02:54,160 --> 00:02:55,840 {\an1}THEY GASP 83 00:02:55,880 --> 00:02:57,240 {\an2}You didn't need to bring that. 84 00:02:57,280 --> 00:02:59,760 {\an2}Oh, I was just coming to get a handshake from Paul. 85 00:02:59,800 --> 00:03:01,720 {\an1}THEY LAUGH 86 00:03:23,920 --> 00:03:26,760 {\an2}It's Cake Week and three challenges await. 87 00:03:26,800 --> 00:03:29,520 {\an2}At the end, one baker will be named Star Baker, 88 00:03:29,560 --> 00:03:31,680 {\an2}while another will leave the tent. 89 00:03:31,720 --> 00:03:33,040 {\an2}Good luck, everybody. 90 00:03:37,040 --> 00:03:39,280 {\an2}Bakers, welcome to the tent. 91 00:03:39,320 --> 00:03:40,960 {\an2}Big news, everyone. 92 00:03:41,000 --> 00:03:43,240 {\an2}There's a new addition to the tent. 93 00:03:43,280 --> 00:03:46,280 {\an2}And that new addition is Paul Hollywood's attitude. 94 00:03:46,320 --> 00:03:47,960 {\an1}THEY LAUGH 95 00:03:48,000 --> 00:03:50,040 {\an2}He's gonna lighten it up. He's going to be warm. 96 00:03:50,080 --> 00:03:51,520 {\an2}He's going to be tender. He's going to be kind. 97 00:03:51,560 --> 00:03:53,840 {\an2}There's gonna be a lot of smiling from Paul, 98 00:03:53,880 --> 00:03:56,840 {\an2}especially through judging. Isn't that right, Paul? 99 00:03:56,880 --> 00:03:58,440 {\an2}OK... 100 00:03:58,480 --> 00:04:01,680 {\an2}Obviously, we are talking about our brand-new judge, 101 00:04:01,720 --> 00:04:03,960 {\an2}the legendary, the iconic, 102 00:04:04,000 --> 00:04:05,640 {\an2}Nigella Lawson. 103 00:04:05,680 --> 00:04:07,000 {\an2}ALL: Woo! 104 00:04:07,040 --> 00:04:09,760 {\an2}Thank you. Thank you. 105 00:04:09,800 --> 00:04:11,960 {\an2}For your first-ever challenge, 106 00:04:12,000 --> 00:04:15,000 {\an2}the judges would love you to make 107 00:04:15,040 --> 00:04:18,320 {\an2}a sumptuous chocolate stout cake. 108 00:04:18,360 --> 00:04:22,360 {\an2}Ooh, could there be a more Nigella word than sumptuous? 109 00:04:22,400 --> 00:04:24,080 {\an2}Go on, Nigella. 110 00:04:24,120 --> 00:04:27,080 {\an2}OK, I want it really sumptuous. 111 00:04:27,120 --> 00:04:28,680 {\an2}Oh, it's too much for me. 112 00:04:28,720 --> 00:04:30,520 {\an2}I think I might be pregnant. 113 00:04:32,440 --> 00:04:35,000 {\an2}Your stout cake can be any shape you like, 114 00:04:35,040 --> 00:04:38,360 {\an2}but it must include at least one filling or topping. 115 00:04:38,400 --> 00:04:41,680 {\an2}Now you've got two hours and 15 minutes for this. 116 00:04:41,720 --> 00:04:42,960 {\an2}On your marks... 117 00:04:43,000 --> 00:04:44,480 {\an2}Get set... Bake! 118 00:04:44,520 --> 00:04:46,640 {\an2}Come on. 119 00:04:46,680 --> 00:04:48,920 {\an2}Good luck, Bakers. 120 00:04:48,960 --> 00:04:51,040 {\an2}I'm just feeling so nervous right now. 121 00:04:51,080 --> 00:04:52,520 {\an2}I've got the butterflies going. 122 00:04:52,560 --> 00:04:54,600 {\an2}But here I am, one of the 12 bakers. 123 00:04:54,640 --> 00:04:56,120 {\an2}Absolute madness. 124 00:04:56,160 --> 00:04:59,880 {\an2}Oh, it's proper lovely, isn't it? Going so Dorset here. 125 00:04:59,920 --> 00:05:02,640 {\an2}Just too much going on. Oh, my days. 126 00:05:02,680 --> 00:05:06,560 {\an2}Do you know you're the only person I've ever seen look chic in shorts? 127 00:05:06,600 --> 00:05:09,720 {\an2}Thank you. That is quite something. Thank you! 128 00:05:09,760 --> 00:05:11,000 {\an2}Nigella's nice. 129 00:05:12,160 --> 00:05:16,120 {\an2}For the bakers' first and my first Signature Challenge, 130 00:05:16,160 --> 00:05:20,320 {\an2}I've made a chocolate Guinness cake for many, many years. 131 00:05:20,360 --> 00:05:21,760 {\an2}Never stopped. 132 00:05:21,800 --> 00:05:23,800 {\an2}Nigella's got these iconic stout cakes. 133 00:05:23,840 --> 00:05:25,160 {\an2}She is stout cake queen. 134 00:05:25,200 --> 00:05:27,920 {\an2}That's not terrifying at all, is it? 135 00:05:27,960 --> 00:05:31,520 {\an2}It's such a wonderful mixture of sweet and bitter. 136 00:05:31,560 --> 00:05:35,400 {\an2}The cocoa and that ferrous tang of stout. 137 00:05:35,440 --> 00:05:38,320 {\an2}You can afford to let it have a bit of a savage bite. 138 00:05:38,360 --> 00:05:42,000 {\an2}The thing is, it's deceptively tricky because it's quite a wet mix. 139 00:05:42,040 --> 00:05:43,720 {\an2}It's a long bake at a lower temperature 140 00:05:43,760 --> 00:05:45,360 {\an2}to bake all the way through. 141 00:05:45,400 --> 00:05:47,560 {\an2}Plenty of cooling time is essential. 142 00:05:47,600 --> 00:05:50,840 {\an2}Add toppings on top of a warm cake, it's all going to slip, 143 00:05:50,880 --> 00:05:52,880 {\an2}slide and fall off. 144 00:05:52,920 --> 00:05:54,800 {\an2}Why I love chocolate stout cake 145 00:05:54,840 --> 00:05:59,880 {\an2}so much is it allows plenty of freedom in terms of flavours. 146 00:05:59,920 --> 00:06:03,760 {\an2}I am hoping to find that wonderful frisson so you can get 147 00:06:03,800 --> 00:06:06,560 {\an2}when people bring something of themselves to it. 148 00:06:06,600 --> 00:06:08,600 {\an2}You can't just throw chocolate stout in a Bake Off 149 00:06:08,640 --> 00:06:11,960 {\an2}and say, "There you go." This is for Nigella Lawson! 150 00:06:12,000 --> 00:06:13,240 {\an2}Good morning. 151 00:06:13,280 --> 00:06:15,480 {\an2}Hello. Morning, Shannon. 152 00:06:15,520 --> 00:06:16,720 {\an2}How are you now? I'm very well. 153 00:06:16,760 --> 00:06:19,400 {\an2}Now, I'm very excited. Tell me about your cake. 154 00:06:19,440 --> 00:06:21,520 {\an2}You are a bit of an inspiration to me. 155 00:06:21,560 --> 00:06:23,800 {\an2}Oh, thank you. I have used your recipe, 156 00:06:23,840 --> 00:06:26,080 {\an2}but I've kind of adapted it slightly. 157 00:06:26,120 --> 00:06:29,000 {\an2}It's a little bit of a twist on a Black Forest gateau. 158 00:06:29,040 --> 00:06:31,040 {\an2}When you cut into it, it should explode out 159 00:06:31,080 --> 00:06:32,680 {\an2}with all this cherry goodness. 160 00:06:32,720 --> 00:06:34,520 {\an2}A project manager from Gloucestershire, 161 00:06:34,560 --> 00:06:36,520 {\an2}Shannon's been baking since she was five. 162 00:06:36,560 --> 00:06:39,920 {\an2}She's passing down her love of sweet treats to sister Georgie. 163 00:06:39,960 --> 00:06:42,400 {\an2}You can lick the bowl in a minute if you want. 164 00:06:42,440 --> 00:06:44,600 {\an2}She'll bake her Black Forest stout cake 165 00:06:44,640 --> 00:06:46,720 {\an2}filled with sour cherry compote in a bundt tin 166 00:06:46,760 --> 00:06:48,800 {\an2}that's caused problems in practice. 167 00:06:48,840 --> 00:06:51,120 {\an2}When I turned it out, it was all stuck in the centre 168 00:06:51,160 --> 00:06:53,640 {\an2}cos it's quite a moist cake. It's very wet. 169 00:06:53,680 --> 00:06:55,680 {\an2}Yes, well, cakes that you have to unmould, 170 00:06:55,720 --> 00:06:58,960 {\an2}they can be very stressful, but I guess if you've got the cherries, 171 00:06:59,000 --> 00:07:00,600 {\an2}you can hide a multitude of sins. 172 00:07:00,640 --> 00:07:01,960 {\an2}Good luck. 173 00:07:02,000 --> 00:07:04,720 {\an2}Thank you. Enjoy it. Sounds like an amazing recipe. 174 00:07:04,760 --> 00:07:05,960 {\an2}Fingers crossed! 175 00:07:07,200 --> 00:07:09,800 {\an2}Tom's also banking on Black Forest flavours 176 00:07:09,840 --> 00:07:11,800 {\an2}to help him win Nigella's heart. 177 00:07:11,840 --> 00:07:15,560 {\an2}We're making a chocolate stout cake and cherry compote, 178 00:07:15,600 --> 00:07:18,320 {\an2}which is going to have a bit of cherry brandy in there as well. 179 00:07:18,360 --> 00:07:20,520 {\an2}It is going to be a bit goozy. 180 00:07:20,560 --> 00:07:22,200 {\an2}Hang on one sec. 181 00:07:22,240 --> 00:07:23,720 {\an2}It's gonna be a bit boozy. 182 00:07:23,760 --> 00:07:25,880 {\an2}A hairdresser hailing from West Yorkshire, 183 00:07:25,920 --> 00:07:28,760 {\an2}Tom learned to bake at the knee of his two grandmothers, 184 00:07:28,800 --> 00:07:30,160 {\an2}Nanny June and Nanny Lynn. 185 00:07:30,200 --> 00:07:31,960 {\an2}Got me bum now on television. 186 00:07:32,000 --> 00:07:33,680 {\an2}That's what they want. That's the money shot. 187 00:07:34,760 --> 00:07:37,400 {\an2}He'll give his stout cake a glow up with beautifully 188 00:07:37,440 --> 00:07:39,720 {\an2}piped cream cheese icing and chocolate curls. 189 00:07:39,760 --> 00:07:42,360 {\an2}NOEL: You've got slightly mesmerising eyes, 190 00:07:42,400 --> 00:07:43,880 {\an2}like a younger Paul. 191 00:07:43,920 --> 00:07:45,720 {\an2}Look at his eyes! 192 00:07:45,760 --> 00:07:47,160 {\an2}You could have an eye off, you two. 193 00:07:47,200 --> 00:07:48,880 {\an1}THEY LAUGH 194 00:07:48,920 --> 00:07:51,520 {\an2}While Tom tries to woo Paul and Nigella 195 00:07:51,560 --> 00:07:52,840 {\an2}with his pretty peepers, 196 00:07:52,880 --> 00:07:55,640 {\an2}Gary's planning a bake that could leave them cross-eyed. 197 00:07:55,680 --> 00:07:57,040 {\an2}In the sponge it's Guinness. 198 00:07:57,080 --> 00:08:00,040 {\an2}I've got chocolate ganache and that's got whiskey in. 199 00:08:00,080 --> 00:08:03,240 {\an2}And I'm doing buttercream and I'm putting Irish cream in that. 200 00:08:03,280 --> 00:08:05,520 {\an2}Having retired from a career in textiles, 201 00:08:05,560 --> 00:08:08,880 {\an2}Gary lives in Nottinghamshire, where he and his wife of 30 years, 202 00:08:08,920 --> 00:08:11,240 {\an2}Donna, keep busy running a smallholding. 203 00:08:11,280 --> 00:08:12,800 {\an2}All right. 204 00:08:12,840 --> 00:08:15,400 {\an2}Gary's first bake not only features three different fillings, 205 00:08:15,440 --> 00:08:17,840 {\an2}but a secret ingredient he hopes 206 00:08:17,880 --> 00:08:19,680 {\an2}will produce a perfect sponge. 207 00:08:19,720 --> 00:08:21,880 {\an2}This is mayonnaise. You don't taste it. 208 00:08:21,920 --> 00:08:24,000 {\an2}It just gives it a nice texture. 209 00:08:24,040 --> 00:08:25,800 {\an2}It does make a big difference. 210 00:08:25,840 --> 00:08:27,000 {\an2}While Gary's cake celebrates 211 00:08:27,040 --> 00:08:29,440 {\an2}his Uncle Gordon's love of traditional stout... 212 00:08:29,480 --> 00:08:31,480 {\an2}I used to go to the pub with him as a young lad. 213 00:08:31,520 --> 00:08:35,760 {\an2}I used to have a glass of lager and he'd have a pint of Guinness. 214 00:08:35,800 --> 00:08:37,920 {\an2}..Yannis is keen to keep a clear head. 215 00:08:37,960 --> 00:08:39,960 {\an3}So I am using the 0.0. 216 00:08:40,000 --> 00:08:41,840 {\an2}It's the non-alcoholic stout. 217 00:08:41,880 --> 00:08:45,640 {\an2}I grew up in Austria, so I am making an Austrian cake. 218 00:08:45,680 --> 00:08:46,960 {\an2}It's called a Sachertorte. 219 00:08:47,000 --> 00:08:48,800 {\an2}It's the best chocolate cake in the world. 220 00:08:48,840 --> 00:08:51,920 {\an2}A paediatric doctor, Yannis lives in London 221 00:08:51,960 --> 00:08:54,320 {\an2}and loves to unwind busting out a bhangra. 222 00:08:55,560 --> 00:08:57,560 {\an2}He'll sandwich apricot compote 223 00:08:57,600 --> 00:08:59,520 {\an2}between layers of stout sponge 224 00:08:59,560 --> 00:09:01,280 {\an2}covered in shiny chocolate ganache 225 00:09:01,320 --> 00:09:03,080 {\an2}and vanilla creme diplomat. 226 00:09:03,120 --> 00:09:04,960 {\an2}Oh, hello. The doctor's here. 227 00:09:05,000 --> 00:09:06,840 {\an2}I'm having an appointment. 228 00:09:06,880 --> 00:09:08,960 {\an2}With a baby doctor! 229 00:09:09,000 --> 00:09:10,800 {\an2}What's wrong with me? Is he dead? 230 00:09:10,840 --> 00:09:13,120 {\an2}Nothing there, is there? Sorry, that's the wrong place. 231 00:09:13,160 --> 00:09:14,560 {\an2}Sorry. 232 00:09:14,600 --> 00:09:15,960 {\an2}He's not a doctor! Am I qualified? 233 00:09:16,000 --> 00:09:17,320 {\an1}THEY LAUGH 234 00:09:17,360 --> 00:09:19,080 {\an2}Oh, you got a weak pulse. 235 00:09:19,120 --> 00:09:22,040 {\an2}Oh, he's dead, isn't he? 236 00:09:22,080 --> 00:09:24,760 {\an2}Clara's cake also celebrates a taste of home. 237 00:09:24,800 --> 00:09:27,080 {\an2}So I'm using a Portuguese stout beer. 238 00:09:27,120 --> 00:09:28,880 {\an2}It's the best beer. 239 00:09:28,920 --> 00:09:30,920 {\an2}Actually, I don't drink, so I wouldn't know that, 240 00:09:30,960 --> 00:09:32,280 {\an2}but this is what people say. 241 00:09:32,320 --> 00:09:34,760 {\an2}Clara lived in Portugal until she was 18. 242 00:09:34,800 --> 00:09:37,760 {\an2}A marketing graduate, she now calls Hertfordshire home, 243 00:09:37,800 --> 00:09:40,680 {\an2}along with fiance Kieran, their dog Gigi, 244 00:09:40,720 --> 00:09:42,320 {\an2}and pet pygmy hedgehog Pecan. 245 00:09:42,360 --> 00:09:43,800 {\an2}Hi! 246 00:09:43,840 --> 00:09:45,960 {\an2}She'll add orange zest to her buttercream 247 00:09:46,000 --> 00:09:47,720 {\an8}for an extra burst of citrus zing, 248 00:09:47,760 --> 00:09:50,680 {\an2}but it's the decoration she's hoping will really wow. 249 00:09:50,720 --> 00:09:52,840 {\an2}I'm going for a sugar dome. 250 00:09:52,880 --> 00:09:55,960 {\an2}That's very ambitious for a first challenge. 251 00:09:56,000 --> 00:09:58,000 {\an2}And you're confident about it in the time? 252 00:09:58,040 --> 00:09:59,520 {\an2}No. Absolutely not. 253 00:09:59,560 --> 00:10:01,160 {\an2}Not confident at all. 254 00:10:01,200 --> 00:10:02,960 {\an2}I'm just taking the risk. 255 00:10:03,000 --> 00:10:04,440 {\an2}Hopefully it works! 256 00:10:04,480 --> 00:10:07,040 {\an2}But before the bakers can worry about decoration, 257 00:10:07,080 --> 00:10:08,680 {\an2}there's cakes to bake. 258 00:10:08,720 --> 00:10:10,600 {\an2}It's very wet. 259 00:10:10,640 --> 00:10:13,160 {\an2}Because a stout sponge contains so much liquid 260 00:10:13,200 --> 00:10:14,880 {\an2}it's in danger of being dense. 261 00:10:14,920 --> 00:10:15,960 {\an2}Hang on. That's... 262 00:10:16,000 --> 00:10:17,600 {\an1}WHIRRING 263 00:10:17,640 --> 00:10:19,200 {\an2}That's a lump there! 264 00:10:19,240 --> 00:10:21,320 {\an2}To help create the soft and tender texture 265 00:10:21,360 --> 00:10:24,680 {\an2}Nigella and Paul expect, raising agents must be added. 266 00:10:24,720 --> 00:10:28,080 {\an2}I'm using baking powder and bicarb. 267 00:10:28,120 --> 00:10:31,520 {\an2}But it's a delicate balance, as too much can affect taste. 268 00:10:31,560 --> 00:10:34,600 {\an2}Nice. I guess I learned to bake at home with my mum when I was younger. 269 00:10:34,640 --> 00:10:36,240 {\an2}I'm trying to keep it as tidy as possible. 270 00:10:36,280 --> 00:10:38,160 {\an2}My mum doesn't like any mess in the house at all. 271 00:10:38,200 --> 00:10:39,600 {\an2}If there's a speck of dust on the floor, 272 00:10:39,640 --> 00:10:40,920 {\an2}she's like, "Ho, no, tidy this up, guys. 273 00:10:40,960 --> 00:10:42,440 {\an2}"I don't know why you're doing this to me." 274 00:10:42,480 --> 00:10:43,840 {\an2}Are you gonna clean up? 275 00:10:43,880 --> 00:10:45,640 {\an2}Yeah, I only do things I like to do. 276 00:10:45,680 --> 00:10:48,360 {\an2}Moyin lives with his mum in Essex. 277 00:10:48,400 --> 00:10:50,240 {\an2}A high achiever, he juggles baking, 278 00:10:50,280 --> 00:10:52,400 {\an2}studying for a political economy degree, 279 00:10:52,440 --> 00:10:54,840 {\an2}and training as a competitive sprinter. 280 00:10:54,880 --> 00:10:57,280 {\an2}A nod to his Nigerian heritage, 281 00:10:57,320 --> 00:10:59,880 {\an2}Moyin's adding extra strong Nigerian stout 282 00:10:59,920 --> 00:11:02,920 {\an2}to his sponge to give his cake an extra kick. 283 00:11:02,960 --> 00:11:04,840 {\an2}I believe you run. I do. 284 00:11:04,880 --> 00:11:07,120 {\an2}What do you do the 100 metres in? 10:76. 285 00:11:07,160 --> 00:11:08,920 {\an2}10:76? Yeah. 286 00:11:08,960 --> 00:11:13,120 {\an2}I'll have a go with you. OK. We'll have it outside later. 287 00:11:13,160 --> 00:11:15,640 {\an2}Ten seconds, Paul. Not ten minutes. 288 00:11:15,680 --> 00:11:17,800 {\an2}Ten seconds. Oh, ten seconds! 289 00:11:17,840 --> 00:11:20,440 {\an2}Yeah! Ah! 290 00:11:20,480 --> 00:11:23,560 {\an2}All right, there we are. We're going in the oven now. 291 00:11:23,600 --> 00:11:27,400 {\an2}A stout cake is the ultimate test of time and temperature management. 292 00:11:27,440 --> 00:11:28,840 {\an2}If you do it in one big cake, 293 00:11:28,880 --> 00:11:30,440 {\an2}it takes a lot longer to bake and cool. 294 00:11:30,480 --> 00:11:32,800 {\an2}Doing it in the two tins, they'll cook a bit quicker, 295 00:11:32,840 --> 00:11:34,200 {\an2}cool a bit faster. 296 00:11:34,240 --> 00:11:36,960 {\an2}But no matter how many sponges the bakers choose... 297 00:11:37,000 --> 00:11:39,920 {\an2}Oh! Oh, my God, I forgot the oven door does that! 298 00:11:39,960 --> 00:11:42,040 {\an2}..a long and low bake is key. 299 00:11:42,080 --> 00:11:46,160 {\an2}160 fan. So, it takes a whole hour in the oven, 300 00:11:46,200 --> 00:11:47,680 {\an2}then you've got to cool it for an hour. 301 00:11:47,720 --> 00:11:49,160 {\an2}I don't know how I'm going to do it. 302 00:11:49,200 --> 00:11:51,600 {\an2}The temptation to reduce baking time... 303 00:11:51,640 --> 00:11:53,840 {\an2}That is going in for 45 minutes... 304 00:11:53,880 --> 00:11:55,080 {\an2}..and turn the oven up... 305 00:11:55,120 --> 00:11:56,720 {\an2}..at 180C. 306 00:11:56,760 --> 00:11:59,520 {\an2}..could result in an underbite cake. 307 00:11:59,560 --> 00:12:02,320 {\an2}Good morning Danni, tell us all about your stout cake. 308 00:12:02,360 --> 00:12:05,760 {\an2}So what I've decided to do is a stout and port cake. 309 00:12:05,800 --> 00:12:08,520 {\an2}Port? Port indeed-arooni. 310 00:12:08,560 --> 00:12:10,760 {\an2}Did you just say indeed-arooni? 311 00:12:10,800 --> 00:12:14,840 {\an2}Indeed-arooni, yeah! You're my favourite already. 312 00:12:14,880 --> 00:12:17,800 {\an2}An administrator at a HGV service centre, 313 00:12:17,840 --> 00:12:20,760 {\an2}Danni lives in Dorset with her parents, older sister, 314 00:12:20,800 --> 00:12:22,360 {\an2}and their three cocker spaniels. 315 00:12:22,400 --> 00:12:25,720 {\an2}A keen forager, she likes to add hand-picked goodies to her bakes. 316 00:12:25,760 --> 00:12:27,600 {\an2}You're not having them! 317 00:12:27,640 --> 00:12:30,440 {\an2}Inspired by her dad's fondness for a port with his pint, 318 00:12:30,480 --> 00:12:32,720 {\an2}she'll add a splash to her chocolate ganache 319 00:12:32,760 --> 00:12:35,120 {\an2}and top her cake with cream cheese icing. 320 00:12:35,160 --> 00:12:38,360 {\an2}Cream cheese and stout - time honoured partnership. 321 00:12:38,400 --> 00:12:41,120 {\an2}I like the sound of this. How are you feeling, Danni? 322 00:12:41,160 --> 00:12:43,840 {\an2}I'm actually feeling all right. They're in the oven. 323 00:12:43,880 --> 00:12:45,360 {\an2}I'm a bit bored, really, actually! 324 00:12:46,680 --> 00:12:47,880 {\an1}You're bored? 325 00:12:47,920 --> 00:12:50,240 {\an2}Give me a bit more to do. Come on! 326 00:12:50,280 --> 00:12:52,280 {\an2}Danni's wish is about to come true. 327 00:12:52,320 --> 00:12:55,320 {\an2}Cakes are in the oven. I'm on with the Swiss meringue now. 328 00:12:55,360 --> 00:12:57,400 {\an2}The bakers still have things to begin. 329 00:12:57,440 --> 00:12:59,240 {\an2}I've got to start making a cherry compote. 330 00:12:59,280 --> 00:13:02,800 {\an2}A stout cake is rich and requires flavours that can cut through. 331 00:13:02,840 --> 00:13:05,520 {\an2}I want it really sour, so I've got a little lemon. 332 00:13:05,560 --> 00:13:07,040 {\an2}Cherry brandy liqueur. 333 00:13:07,080 --> 00:13:09,480 {\an2}Just to add a bit of an extra kick to my compote. 334 00:13:09,520 --> 00:13:12,160 {\an2}I've got to make the seedless blackberry jam. 335 00:13:12,200 --> 00:13:16,520 {\an2}With chocolate, I like to add fresh fruit to cut through the bitterness. 336 00:13:16,560 --> 00:13:18,480 {\an2}Here comes "Podium Nikki"! 337 00:13:18,520 --> 00:13:20,440 {\an2}After hanging up her dancing shoes, 338 00:13:20,480 --> 00:13:22,200 {\an2}Nikki now works in advertising 339 00:13:22,240 --> 00:13:25,200 {\an2}and lives in London with her partner Tom and daughter Ava. 340 00:13:25,240 --> 00:13:27,640 {\an2}Yeah! 341 00:13:27,680 --> 00:13:31,160 {\an2}Nikki's going all out with a stout cake featuring malt buttercream, 342 00:13:31,200 --> 00:13:34,960 {\an2}stout shaped tuiles and a tart blackberry jam laced with nostalgia. 343 00:13:35,000 --> 00:13:37,080 {\an2}This takes you back because, like, when we were younger, 344 00:13:37,120 --> 00:13:38,920 {\an2}my grandad grew blackberries in his garden. 345 00:13:38,960 --> 00:13:41,080 {\an2}My sister and I used to go out and pick them, 346 00:13:41,120 --> 00:13:43,600 {\an2}stuff them all in our gob as well, 347 00:13:43,640 --> 00:13:45,480 {\an2}bring the rest in to him. 348 00:13:45,520 --> 00:13:48,320 {\an2}While Nikki's jam celebrates the best of British... 349 00:13:48,360 --> 00:13:50,040 {\an2}These blackberries are good! 350 00:13:50,080 --> 00:13:53,080 {\an2}..Connie's cake features a fruit from a little further afield. 351 00:13:53,120 --> 00:13:55,120 {\an2}This is fresh mango. 352 00:13:55,160 --> 00:13:58,040 {\an2}I am baking a Dragon Stout cake, 353 00:13:58,080 --> 00:14:01,680 {\an2}which is a homage to the Caribbean. 354 00:14:01,720 --> 00:14:05,480 {\an2}Connie lives in London with her husband and music teacher, Mike. 355 00:14:05,520 --> 00:14:08,080 {\an2}She's worked for the NHS for the last 20 years 356 00:14:08,120 --> 00:14:11,200 {\an2}and likes to make sure every staff meeting ends on a high. 357 00:14:11,240 --> 00:14:13,760 {\an2}Shall we have cake? ALL: Yes. 358 00:14:13,800 --> 00:14:15,080 {\an2}Covered in a rich chocolate ganache, 359 00:14:15,120 --> 00:14:17,480 {\an2}her sponge, which she'll bake in a bundt tin, 360 00:14:17,520 --> 00:14:19,280 {\an2}is full of Caribbean flavour. 361 00:14:19,320 --> 00:14:20,920 {\an2}This has got Dragon Stout in it. 362 00:14:20,960 --> 00:14:23,920 {\an2}It's a very traditional Jamaican stout. 363 00:14:23,960 --> 00:14:26,040 {\an2}Are you bringing Jamaica into your bake? I am. 364 00:14:26,080 --> 00:14:29,120 {\an2}Have you ever been in Jamaica where you just pick a mango off the tree? 365 00:14:29,160 --> 00:14:32,040 {\an2}It used to be my mum's front garden. Used to wake up in the morning 366 00:14:32,080 --> 00:14:34,320 {\an2}and go and get the mangoes off the tree. 367 00:14:34,360 --> 00:14:36,760 {\an2}The best thing ever. Ah, nothing like it. 368 00:14:36,800 --> 00:14:39,760 {\an2}Molly's cake is full of happy memories too. 369 00:14:39,800 --> 00:14:41,720 {\an2}The cream cheese icing I've actually spiced 370 00:14:41,760 --> 00:14:44,880 {\an2}with the same flavours we had in one of our tiers of our wedding cake. 371 00:14:44,920 --> 00:14:47,080 {\an2}It's got cardamom and vanilla in it. 372 00:14:47,120 --> 00:14:48,840 {\an2}Molly's an accessibility reviewer 373 00:14:48,880 --> 00:14:51,160 {\an2}who volunteers at a local theatre in London, 374 00:14:51,200 --> 00:14:53,000 {\an2}where she lives with husband Ash. 375 00:14:53,040 --> 00:14:56,040 {\an2}And while Ash is always happy to help taste Molly's bakes, 376 00:14:56,080 --> 00:14:58,800 {\an2}sausage dog Lando is more of a hindrance. 377 00:14:58,840 --> 00:15:00,360 {\an8}Can I get to the fridge? 378 00:15:00,400 --> 00:15:01,640 {\an8}No. 379 00:15:01,680 --> 00:15:03,760 {\an2}Baked in a bundt tin, Molly's confident 380 00:15:03,800 --> 00:15:06,400 {\an2}her cardamom spiced stout cake will impress. 381 00:15:06,440 --> 00:15:10,880 {\an2}I'm basing it off a Nigella recipe I did for my food tech GCSE. 382 00:15:10,920 --> 00:15:13,120 {\an2}I got an A-star, so, you know, 383 00:15:13,160 --> 00:15:16,240 {\an2}hopefully I'll get the equivalent in here. 384 00:15:17,560 --> 00:15:21,280 {\an2}New bakers, you are halfway through! 385 00:15:21,320 --> 00:15:22,600 {\an2}Ohhh! 386 00:15:22,640 --> 00:15:24,360 {\an2}Wooo! 387 00:15:24,400 --> 00:15:25,960 {\an2}Out we come, baby. 388 00:15:26,000 --> 00:15:27,720 {\an2}The oven business is complete. 389 00:15:27,760 --> 00:15:30,320 {\an2}They've come out beautifully. I'm big happy with this. 390 00:15:30,360 --> 00:15:32,120 {\an2}They look better than they did at home actually! 391 00:15:32,160 --> 00:15:33,840 {\an2}But baking their stout sponge.. 392 00:15:33,880 --> 00:15:35,880 {\an2}Looking good. As are you! 393 00:15:35,920 --> 00:15:37,160 {\an1}NIGELLA LAUGHS 394 00:15:37,200 --> 00:15:39,040 {\an2}.is just the first hurdle. 395 00:15:39,080 --> 00:15:40,880 {\an2}Ready for the fridge! 396 00:15:40,920 --> 00:15:42,280 {\an2}Here we go! 397 00:15:42,320 --> 00:15:44,160 {\an2}The race is now on to start cooling... 398 00:15:44,200 --> 00:15:45,640 {\an2}Use whatever you've got. 399 00:15:45,680 --> 00:15:47,280 {\an2}..before assembly can begin. 400 00:15:47,320 --> 00:15:49,960 {\an2}That looks good. I'm going to leave it for five minutes, 401 00:15:50,000 --> 00:15:52,320 {\an2}trying to make sure I stop it from sticking. 402 00:15:55,520 --> 00:15:57,200 {\an2}Oh, yeah, Perfect. 403 00:15:57,240 --> 00:15:58,440 {\an1}CLATTERING 404 00:16:01,960 --> 00:16:03,280 {\an2}Oh, no. 405 00:16:06,440 --> 00:16:07,760 {\an2}I'm gonna cry in a minute. 406 00:16:11,680 --> 00:16:13,320 {\an2}Just gonna get a breath of fresh air. 407 00:16:14,960 --> 00:16:16,640 {\an2}Babes, what's happened? 408 00:16:16,680 --> 00:16:18,360 {\an2}Fell out of the oven, Alison. 409 00:16:18,400 --> 00:16:19,800 {\an2}I went to push it back in, 410 00:16:19,840 --> 00:16:21,920 {\an2}and I think it got caught on something. 411 00:16:21,960 --> 00:16:23,480 {\an2}I only had one glove on. Right. 412 00:16:23,520 --> 00:16:25,240 {\an2}I should have put both gloves on. 413 00:16:25,280 --> 00:16:27,160 {\an2}You know what's weird? It's perfectly baked. 414 00:16:27,200 --> 00:16:28,520 {\an2}I know, that's the thing. 415 00:16:28,560 --> 00:16:30,400 {\an2}I just looked at it and it's like... I know. 416 00:16:30,440 --> 00:16:32,680 {\an2}Don't worry, you can do it again. 417 00:16:32,720 --> 00:16:33,920 {\an2}Just 60 minutes remain. 418 00:16:33,960 --> 00:16:35,440 {\an2}You've got this, babe. 419 00:16:35,480 --> 00:16:37,880 {\an2}Let's get something done, shall we? 420 00:16:37,920 --> 00:16:39,960 {\an2}Rather than the bundt tin I was using, 421 00:16:40,000 --> 00:16:41,920 {\an2}I'm doing a sandwich cake instead. 422 00:16:41,960 --> 00:16:44,880 {\an2}The cakes should bake quicker, cool quicker. 423 00:16:44,920 --> 00:16:47,840 {\an2}As Molly rushes to restart her sponge... 424 00:16:47,880 --> 00:16:49,760 {\an2}You've got two choices, haven't you? 425 00:16:49,800 --> 00:16:50,960 {\an2}Give up or not. 426 00:16:51,000 --> 00:16:52,520 {\an2}I'm not giving up. 427 00:16:52,560 --> 00:16:54,440 {\an2}..the rest of the bakers are scrambling... 428 00:16:54,480 --> 00:16:57,080 {\an2}OK, I'm making the sugar dome. Here we go. 429 00:16:57,120 --> 00:17:00,160 {\an2}..to start decorations and finish fillings. 430 00:17:00,200 --> 00:17:03,520 {\an2}My ganache. A little bit of port, a cheeky bit of port! 431 00:17:03,560 --> 00:17:04,680 {\an2}Yummy! 432 00:17:04,720 --> 00:17:07,240 {\an2}Too much. Too much. That's all right, that's all right. 433 00:17:07,280 --> 00:17:08,440 {\an2}I can do this. 434 00:17:09,560 --> 00:17:10,800 {\an2}BLEEP 435 00:17:10,840 --> 00:17:12,600 {\an2}I have to do everything again. 436 00:17:12,640 --> 00:17:15,360 {\an2}The Swiss meringue, it's finished whipping up. 437 00:17:15,400 --> 00:17:17,480 {\an2}Woohoo! Nice one, Gary! 438 00:17:18,640 --> 00:17:20,880 {\an2}That's peanut butter buttercream. 439 00:17:20,920 --> 00:17:22,440 {\an2}I don't know how much I did. 440 00:17:22,480 --> 00:17:24,080 {\an2}I measure with my heart. 441 00:17:25,720 --> 00:17:27,920 {\an2}21-year-old Mo from the West Midlands 442 00:17:27,960 --> 00:17:29,920 {\an2}is this year's youngest baker. 443 00:17:29,960 --> 00:17:31,960 {\an2}A law student, when he's not buried in books, 444 00:17:32,000 --> 00:17:34,520 {\an2}he's in the gym working up an appetite. 445 00:17:34,560 --> 00:17:36,120 {\an2}That's bang on you know. 446 00:17:36,160 --> 00:17:38,600 {\an2}Mo will sandwich layers of his alcohol free stout sponge 447 00:17:38,640 --> 00:17:41,800 {\an2}with peanut butter cream drizzled with salted caramel. 448 00:17:41,840 --> 00:17:43,720 {\an2}What else do you do apart from baking cakes? 449 00:17:43,760 --> 00:17:46,120 {\an2}What's your thing? I like doing callisthenics. 450 00:17:46,160 --> 00:17:48,840 {\an2}I don't take it seriously, though. I feel I've got commitment issues. 451 00:17:48,880 --> 00:17:50,400 {\an2}I come with a lot of baggage, 452 00:17:50,440 --> 00:17:53,680 {\an2}but it's the good baggage, like Louis Vuitton baggage. 453 00:17:53,720 --> 00:17:55,200 {\an1}ALISON CHUCKLES 454 00:17:55,240 --> 00:17:58,000 {\an2}But Mo and his peanuts have competition, 455 00:17:58,040 --> 00:18:00,560 {\an2}and Gabe isn't pulling any punches. 456 00:18:00,600 --> 00:18:03,160 {\an2}I've got a peanut butter milk stout. 457 00:18:03,200 --> 00:18:06,920 {\an2}I was just trying to really amp up those peanut butter flavours. 458 00:18:06,960 --> 00:18:09,360 {\an2}Gabe lives with partners Ellis and Tyler 459 00:18:09,400 --> 00:18:11,840 {\an2}and their two sausage dogs, Dill and Sage. 460 00:18:11,880 --> 00:18:13,920 {\an2}An artist by day, 461 00:18:13,960 --> 00:18:17,360 {\an2}by night Gabe becomes the daddy of Birmingham drag, Blu Romantic. 462 00:18:17,400 --> 00:18:19,680 {\an2}How are you all doing? 463 00:18:19,720 --> 00:18:22,480 {\an2}Gabe will pack his stout cake full of peanut flavour, 464 00:18:22,520 --> 00:18:24,240 {\an2}but despite practice going well, 465 00:18:24,280 --> 00:18:27,600 {\an2}his first bake in the tent is a journey into the unknown. 466 00:18:27,640 --> 00:18:29,600 {\an2}I've never made a stout cake before. 467 00:18:29,640 --> 00:18:31,320 {\an2}I don't even know what it's supposed to taste like. 468 00:18:31,360 --> 00:18:33,160 {\an2}I've been there going, "Oh, this is cracking." 469 00:18:33,200 --> 00:18:35,160 {\an2}It might actually just be horrible. 470 00:18:35,200 --> 00:18:38,000 {\an2}So, fingers crossed! 471 00:18:38,040 --> 00:18:41,080 {\an2}Bakers, you have half an hour left! 472 00:18:41,120 --> 00:18:43,160 {\an2}Oohhhh! 473 00:18:43,200 --> 00:18:44,720 {\an2}Ugh! 474 00:18:44,760 --> 00:18:46,720 {\an2}Cakes are in. I've put them in for 20. 475 00:18:46,760 --> 00:18:49,200 {\an2}I'm just gonna will them to cool down enough, 476 00:18:49,240 --> 00:18:50,440 {\an2}chuck some icing on. 477 00:18:50,480 --> 00:18:51,800 {\an2}I'm running out of time. 478 00:18:51,840 --> 00:18:54,200 {\an2}Molly's not the only one feeling the heat. 479 00:18:54,240 --> 00:18:57,000 {\an2}They're cooling but they're not cool enough quite yet. 480 00:18:57,040 --> 00:19:01,320 {\an2}But every minute they wait is one less they have to fill and decorate. 481 00:19:01,360 --> 00:19:03,720 {\an2}Right, second attempt. I cannot disappoint now. 482 00:19:03,760 --> 00:19:05,400 {\an2}I need the sugar dome done. 483 00:19:05,440 --> 00:19:08,320 {\an2}I'm gonna do a peanut brittle. You can't go wrong with that. 484 00:19:08,360 --> 00:19:09,760 {\an2}This is the chocolate ganache. 485 00:19:09,800 --> 00:19:11,680 {\an2}I need it to be nice and glossy. 486 00:19:11,720 --> 00:19:13,880 {\an2}The Austrians are gonna hate me if I can't get this right. 487 00:19:13,920 --> 00:19:15,040 {\an2}Ready. 488 00:19:15,080 --> 00:19:16,800 {\an2}I've made a bit of a boo-boo. 489 00:19:16,840 --> 00:19:20,280 {\an2}My compote - definitely need this thicker. It's just water. 490 00:19:20,320 --> 00:19:23,240 {\an2}No. Can't believe this is happening. 491 00:19:23,280 --> 00:19:25,080 {\an2}It's still the tiniest bit warm. 492 00:19:25,120 --> 00:19:26,800 {\an2}It wouldn't be a good idea to use them yet. 493 00:19:26,840 --> 00:19:28,680 {\an2}It's cool enough. 494 00:19:28,720 --> 00:19:31,720 {\an2}Just putting a little bit of ganache on my sponges. 495 00:19:31,760 --> 00:19:33,600 {\an2}As Danni starts assembly... 496 00:19:34,720 --> 00:19:37,040 {\an2}A little bit too much warmth, I think. 497 00:19:37,080 --> 00:19:39,040 {\an2}Just a little bit of crackage here. 498 00:19:39,080 --> 00:19:40,600 {\an2}..Gary's hot on her heels. 499 00:19:40,640 --> 00:19:42,400 {\an2}Critical time this now. 500 00:19:42,440 --> 00:19:43,960 {\an2}Critical time! 501 00:19:44,000 --> 00:19:46,000 {\an2}Oh, dear. I've got 25 minutes. 502 00:19:46,040 --> 00:19:48,960 {\an2}The only problem is, it's a little bit warm. 503 00:19:49,000 --> 00:19:50,560 {\an2}I'm gonna wait. 504 00:19:50,600 --> 00:19:52,680 {\an2}One more time, just for the road. 505 00:19:52,720 --> 00:19:55,280 {\an2}I've put six tablespoons of cornflour in this 506 00:19:55,320 --> 00:19:57,520 {\an2}and it's still not thick enough. 507 00:19:57,560 --> 00:19:58,960 {\an2}Third time is the charm. 508 00:20:02,600 --> 00:20:05,240 {\an2}I give up. Let's decorate this cake. 509 00:20:05,280 --> 00:20:06,800 {\an2}The buttercream is nice and stiff. 510 00:20:06,840 --> 00:20:10,040 {\an2}There's caramel and chopped peanuts for some texture. 511 00:20:10,080 --> 00:20:12,200 {\an2}In between will be the apricot compote. 512 00:20:12,240 --> 00:20:13,440 {\an2}Don't have too much jam. 513 00:20:13,480 --> 00:20:15,880 {\an2}The whole cake itself is sweet enough, right? 514 00:20:15,920 --> 00:20:18,200 {\an2}With cake construction in full swing... 515 00:20:18,240 --> 00:20:19,640 {\an2}Looking all right, isn't it? 516 00:20:19,680 --> 00:20:20,840 {\an2}..for the bundt brigade... 517 00:20:20,880 --> 00:20:22,400 {\an2}It is quite hot still. 518 00:20:22,440 --> 00:20:24,080 {\an2}..it's the moment of truth. 519 00:20:24,120 --> 00:20:26,240 {\an2}Every time I've done it, it's stuck. 520 00:20:26,280 --> 00:20:27,640 {\an2}Please! 521 00:20:27,680 --> 00:20:30,160 {\an2}What if it just goes everywhere? 522 00:20:30,200 --> 00:20:32,040 {\an2}Oh! 523 00:20:32,080 --> 00:20:34,080 {\an2}Nearly! 524 00:20:34,120 --> 00:20:35,680 {\an2}Oh, it's ruined. 525 00:20:35,720 --> 00:20:37,680 {\an2}But we can cover that with frosting. 526 00:20:37,720 --> 00:20:39,200 {\an2}Just cutting out the tuiles. 527 00:20:39,240 --> 00:20:40,840 {\an2}This is a Swiss meringue buttercream. 528 00:20:40,880 --> 00:20:43,480 {\an2}We are going to pour ganache on the top. 529 00:20:43,520 --> 00:20:46,240 {\an2}I can't wait to stick my head in that. 530 00:20:46,280 --> 00:20:48,720 {\an2}Bakers, you've got ten minutes left! 531 00:20:48,760 --> 00:20:51,120 {\an2}Oh, no. The cake is cracking. 532 00:20:51,160 --> 00:20:53,320 {\an2}It was looking good and it's all gone wrong. 533 00:20:53,360 --> 00:20:54,680 {\an2}I might just get them out. 534 00:20:54,720 --> 00:20:56,400 {\an2}My cake has stuck to itself. 535 00:20:57,800 --> 00:20:59,480 {\an2}Just take... Oh! 536 00:20:59,520 --> 00:21:01,720 {\an2}I think they are literally just baked. 537 00:21:01,760 --> 00:21:03,160 {\an2}But if I pipe it now, 538 00:21:03,200 --> 00:21:05,800 {\an2}it'll just turn into a gloopy mess. 539 00:21:05,840 --> 00:21:07,280 {\an2}Yeah, it's too warm. 540 00:21:07,320 --> 00:21:08,560 {\an2}Can't believe it. 541 00:21:08,600 --> 00:21:09,960 {\an2}Oh, my God. 542 00:21:11,080 --> 00:21:12,840 {\an2}I wasn't expecting her to do that! 543 00:21:12,880 --> 00:21:14,560 {\an2}Right. 544 00:21:14,600 --> 00:21:16,160 {\an2}Come on. Oh! 545 00:21:16,200 --> 00:21:19,080 {\an2}I was bored, I was bored. I manifested this. 546 00:21:19,120 --> 00:21:21,280 {\an2}It would look better with a sugar dome. 547 00:21:21,320 --> 00:21:24,320 {\an2}Bakers, you've got one minute left! 548 00:21:24,360 --> 00:21:25,840 {\an8}Come on, Gary, you can do this. 549 00:21:26,960 --> 00:21:28,120 {\an2}Fine-arooni. 550 00:21:28,160 --> 00:21:29,920 {\an2}They will melt a bit, but I'll probably ice them. 551 00:21:29,960 --> 00:21:32,000 {\an2}I plan to hypnotise Paul with a swirl when he comes over. 552 00:21:32,040 --> 00:21:33,440 {\an2}And Nigella. 553 00:21:33,480 --> 00:21:35,280 {\an2}This is the diplomat cream. 554 00:21:35,320 --> 00:21:37,360 {\an2}Quickly pipe some bits here. 555 00:21:37,400 --> 00:21:38,880 {\an2}I haven't finished. 556 00:21:40,240 --> 00:21:42,720 {\an2}Put some mangoes around the sides. 557 00:21:42,760 --> 00:21:44,000 {\an2}You finished? 558 00:21:45,080 --> 00:21:46,960 {\an2}That's enough. 559 00:21:47,000 --> 00:21:49,840 {\an2}Bakers, your time is... 560 00:21:49,880 --> 00:21:51,400 {\an2}..up! 561 00:21:51,440 --> 00:21:53,160 {\an1}SIGHS 562 00:21:53,200 --> 00:21:55,520 {\an1}APPLAUSE 563 00:21:55,560 --> 00:21:56,560 {\an2}You did it! 564 00:21:56,600 --> 00:21:58,360 {\an2}Well done, well done. 565 00:21:58,400 --> 00:21:59,920 {\an2}Oh, goodness. 566 00:21:59,960 --> 00:22:02,240 {\an2}Come on. Group hug, come on. 567 00:22:02,280 --> 00:22:03,800 {\an2}We've done it. 568 00:22:03,840 --> 00:22:05,520 {\an2}Mine didn't go to plan. 569 00:22:05,560 --> 00:22:07,480 {\an2}You haven't seen mine, have you? 570 00:22:07,520 --> 00:22:09,080 {\an2}Yeah. Yeah! 571 00:22:11,840 --> 00:22:13,240 {\an8}For the first time ever, 572 00:22:13,280 --> 00:22:16,680 {\an8}the bakers will now face the judgment of Nigella and Paul. 573 00:22:16,720 --> 00:22:18,640 {\an2}Hello, Connie. Hi, Connie. Hi. 574 00:22:22,120 --> 00:22:23,960 {\an8}NIGELLA: When I look at your cake, I just smile. 575 00:22:24,000 --> 00:22:26,800 {\an2}I don't think you could look at that without smiling. 576 00:22:26,840 --> 00:22:28,200 {\an2}Got to have some with some mango. 577 00:22:28,240 --> 00:22:30,920 {\an2}I know. He's keeping all the mango for himself. 578 00:22:30,960 --> 00:22:32,640 {\an2}Thank you. No problem. 579 00:22:36,800 --> 00:22:38,560 {\an2}Flavour-wise, it's fascinating. 580 00:22:38,600 --> 00:22:43,000 {\an2}The Dragon Stout gives a kind of licoricey taste. 581 00:22:43,040 --> 00:22:45,000 {\an2}But I think it's slightly overbaked. OK. 582 00:22:45,040 --> 00:22:46,920 {\an2}When we all make a bundt cake, 583 00:22:46,960 --> 00:22:50,920 {\an2}the tendency is to leave it a bit longer because the fear 584 00:22:50,960 --> 00:22:53,080 {\an2}of the unmoulding seizes one. 585 00:22:53,120 --> 00:22:55,600 {\an2}Absolutely. Thank you, Connie. Thank you. Thank you very much. 586 00:22:58,160 --> 00:22:59,560 {\an8}I don't like the look of that. 587 00:22:59,600 --> 00:23:01,000 {\an2}No? It's more like a trifle. 588 00:23:01,040 --> 00:23:03,720 {\an2}It's the temperature of that cake that's melted this. 589 00:23:03,760 --> 00:23:05,120 {\an2}And now we dive in. 590 00:23:05,160 --> 00:23:07,080 {\an2}That touch of red is good. 591 00:23:07,120 --> 00:23:08,480 {\an2}Looks incredible. 592 00:23:10,320 --> 00:23:12,880 {\an2}I love the taste, but it is more like a pudding. 593 00:23:12,920 --> 00:23:14,560 {\an2}Overall, I think your flavours are good. 594 00:23:14,600 --> 00:23:16,640 {\an2}But be careful of your planning. 595 00:23:16,680 --> 00:23:18,880 {\an2}That's my job, so I should really know better. 596 00:23:18,920 --> 00:23:21,160 {\an2}I'm a planner scheduler. Wow. OK. 597 00:23:21,200 --> 00:23:23,800 {\an2}Well, you need more planning and more scheduling. Yes! 598 00:23:26,680 --> 00:23:27,920 {\an2}Very neat. 599 00:23:27,960 --> 00:23:29,440 {\an2}Very professional actually. 600 00:23:32,760 --> 00:23:34,120 {\an2}I love the cream cheese. 601 00:23:34,160 --> 00:23:35,800 {\an2}I love the cherries as well. 602 00:23:35,840 --> 00:23:38,200 {\an2}And the flavours are giving me a lot of pleasure 603 00:23:38,240 --> 00:23:42,120 {\an2}but I think you've got a bit too heavy handed on the bicarb. 604 00:23:42,160 --> 00:23:43,280 {\an2}OK. 605 00:23:46,120 --> 00:23:47,760 {\an8}I love the stout on top. 606 00:23:47,800 --> 00:23:50,080 {\an2}A few frosted gravestones! 607 00:23:50,120 --> 00:23:51,800 {\an2}Nice neat layers. Thank you. 608 00:23:54,000 --> 00:23:57,560 {\an2}That blackberry jam is brilliant with it. 609 00:23:57,600 --> 00:23:59,400 {\an2}Flavour-wise, untouchable, 610 00:23:59,440 --> 00:24:01,040 {\an2}but it's overbaked. OK, my love. 611 00:24:04,960 --> 00:24:06,520 {\an2}That looks rather spectacular. Thank you. 612 00:24:06,560 --> 00:24:08,080 {\an2}It's very classic. 613 00:24:08,120 --> 00:24:09,480 {\an2}It's a big slice. 614 00:24:09,520 --> 00:24:11,280 {\an2}Ooh. Oh, yes! 615 00:24:11,320 --> 00:24:12,800 {\an2}I know you like neatness. 616 00:24:12,840 --> 00:24:14,080 {\an2}I like a bit of goo. 617 00:24:14,120 --> 00:24:16,440 {\an2}You see, that looks irresistible, doesn't it? 618 00:24:19,200 --> 00:24:20,800 {\an2}The suspense, Mo. I know. 619 00:24:22,920 --> 00:24:24,760 {\an2}Sensational. Thank you. 620 00:24:24,800 --> 00:24:27,200 {\an2}When you have a bit of salt in something, 621 00:24:27,240 --> 00:24:28,960 {\an2}you're just singing a song. 622 00:24:29,000 --> 00:24:32,240 {\an2}I love it. The flavours are absolutely spot on. 623 00:24:32,280 --> 00:24:34,160 {\an2}Looking forward to seeing what you're going to do next. 624 00:24:34,200 --> 00:24:36,400 {\an2}Thank you. I'm in heaven. 625 00:24:36,440 --> 00:24:37,920 {\an2}Sensational. 626 00:24:37,960 --> 00:24:39,240 {\an2}All right, love. 627 00:24:43,400 --> 00:24:45,280 {\an2}I like its simplicity. 628 00:24:45,320 --> 00:24:46,520 {\an3}Oh, stunning. 629 00:24:46,560 --> 00:24:48,720 {\an2}Beautiful. Beautiful! 630 00:24:50,120 --> 00:24:53,400 {\an2}You've managed to achieve that blend of the chocolate and the stout 631 00:24:53,440 --> 00:24:55,400 {\an2}and I think the hazelnut works beautifully well. 632 00:24:55,440 --> 00:24:57,600 {\an2}It has a popcorny taste. 633 00:24:57,640 --> 00:24:59,600 {\an2}Buttery, sugary. 634 00:24:59,640 --> 00:25:01,520 {\an2}However, I can taste the baking powder. 635 00:25:04,000 --> 00:25:07,360 {\an8}Obviously the most impressive part is not here. 636 00:25:07,400 --> 00:25:08,840 {\an2}The sugar dome. It's the tent. 637 00:25:08,880 --> 00:25:10,920 {\an2}It's the tent! That's what happens. 638 00:25:10,960 --> 00:25:12,160 {\an2}I think the dome knew best 639 00:25:12,200 --> 00:25:14,080 {\an2}cos I don't think a dome belongs on that cake. 640 00:25:14,120 --> 00:25:15,360 {\an2}I agree. 641 00:25:15,400 --> 00:25:16,840 {\an1}LAUGHS 642 00:25:19,520 --> 00:25:22,120 {\an2}This works. The textures are spot on. 643 00:25:22,160 --> 00:25:25,280 {\an2}But also you've got brightness in the buttercream. 644 00:25:25,320 --> 00:25:27,400 {\an2}You've got a nice cake there. Oh! Thanks. 645 00:25:27,440 --> 00:25:28,720 {\an2}Well done. 646 00:25:31,160 --> 00:25:33,480 {\an8}She's had a bit of first aid. She has indeed. 647 00:25:33,520 --> 00:25:35,840 {\an2}When I was carving her, she was still hot. 648 00:25:35,880 --> 00:25:37,560 {\an2}Why did you do it when it was hot? 649 00:25:37,600 --> 00:25:39,040 {\an2}I just felt pressured for time. 650 00:25:39,080 --> 00:25:41,000 {\an2}You were the one telling me, "I'm bored." 651 00:25:41,040 --> 00:25:43,520 {\an2}Oh, yeah, I'm giving myself something to do! 652 00:25:43,560 --> 00:25:44,800 {\an2}Right! 653 00:25:48,640 --> 00:25:50,760 {\an2}It's still a little bit raw. It needed longer. 654 00:25:50,800 --> 00:25:53,240 {\an2}How long did you bake it for? 45 minutes. 655 00:25:53,280 --> 00:25:54,600 {\an2}And what temperature? 656 00:25:54,640 --> 00:25:56,600 {\an2}180. Ooh. 657 00:25:56,640 --> 00:25:59,440 {\an2}No. A wet batter really needs a lower temperature. long and slow. 658 00:25:59,480 --> 00:26:00,800 {\an2}Gotcha. 659 00:26:00,840 --> 00:26:02,520 {\an2}Just be careful of your baking 660 00:26:02,560 --> 00:26:04,280 {\an2}and be careful what you wish for. 661 00:26:04,320 --> 00:26:05,640 {\an2}Absolutely! 662 00:26:10,680 --> 00:26:11,960 {\an2}I think it looks amazing. 663 00:26:12,000 --> 00:26:13,960 {\an2}Looks like the cake's been imprisoned, doesn't it? 664 00:26:14,000 --> 00:26:15,280 {\an2}Hmm, it does. Yeah. 665 00:26:18,320 --> 00:26:19,440 {\an2}Your sponge is peaceful. 666 00:26:19,480 --> 00:26:21,480 {\an2}The cream diplomat is nice and light. 667 00:26:21,520 --> 00:26:23,000 {\an1}SPEAKS GERMAN 668 00:26:25,200 --> 00:26:27,520 {\an2}A little bit more apricot inside would have been nice. 669 00:26:27,560 --> 00:26:29,280 {\an2}Yes, I agree, I love the apricot. 670 00:26:29,320 --> 00:26:32,120 {\an2}You want it almost rippled through. 671 00:26:35,280 --> 00:26:37,120 {\an2}She's jaunty. Yeah! 672 00:26:40,400 --> 00:26:42,400 {\an2}I think it's pretty bland. 673 00:26:42,440 --> 00:26:43,720 {\an2}Oh, no! 674 00:26:43,760 --> 00:26:46,160 {\an2}The peanut does make it a bit one note. 675 00:26:46,200 --> 00:26:47,640 {\an2}Pipework, bake, good. 676 00:26:47,680 --> 00:26:50,160 {\an2}But your flavours are just dead. 677 00:26:50,200 --> 00:26:51,320 {\an2}Cool. 678 00:26:51,360 --> 00:26:53,680 {\an2}Yannis, can you resuscitate, please? It's dead! 679 00:26:53,720 --> 00:26:55,040 {\an1}THEY LAUGH 680 00:26:57,400 --> 00:26:59,000 {\an8}You got a cake out. 681 00:26:59,040 --> 00:27:01,680 {\an2}There's a cake which is nothing short of a miracle. 682 00:27:01,720 --> 00:27:03,960 {\an2}Well done for not giving up, though. Thank you. 683 00:27:08,800 --> 00:27:10,800 {\an2}This is tense. 684 00:27:10,840 --> 00:27:12,120 {\an2}The flavour is lovely. 685 00:27:12,160 --> 00:27:13,480 {\an2}The cardamom level is spot on. 686 00:27:13,520 --> 00:27:16,480 {\an2}There is something a bit savage 687 00:27:16,520 --> 00:27:19,640 {\an2}about the cardamom which works well with it. 688 00:27:19,680 --> 00:27:21,440 {\an2}The bake is good. Texture is good. 689 00:27:21,480 --> 00:27:23,680 {\an2}It proves the point, never give up. Yeah. 690 00:27:23,720 --> 00:27:25,600 {\an2}Well done. Molly. Thank you so much. 691 00:27:25,640 --> 00:27:27,240 {\an2}Thank you. Well done, Molly. Thanks! 692 00:27:31,120 --> 00:27:33,520 {\an8}I love that scallop waistband. 693 00:27:33,560 --> 00:27:35,960 {\an2}When you're doing detail that small 694 00:27:36,000 --> 00:27:38,920 {\an2}you have to be extremely accurate with a very cool cake. 695 00:27:38,960 --> 00:27:40,520 {\an2}Your cake wasn't cool. That was it. 696 00:27:40,560 --> 00:27:43,600 {\an2}So you were rushing and then things started falling apart. 697 00:27:48,120 --> 00:27:49,520 {\an2}I love the taste. 698 00:27:49,560 --> 00:27:51,480 {\an2}Those cakes are absolutely delicious. 699 00:27:51,520 --> 00:27:54,160 {\an2}I mean, it's almost mousse. It melts in the mouth. 700 00:27:54,200 --> 00:27:56,680 {\an2}Flavour-wise, it's really good. 701 00:27:56,720 --> 00:27:58,400 {\an2}That's probably the best cake here. 702 00:27:58,440 --> 00:27:59,640 {\an2}I'll be honest. Wow. 703 00:27:59,680 --> 00:28:00,880 {\an2}Good job. Thank you. 704 00:28:01,960 --> 00:28:04,160 {\an2}Gary, the best cake here. Blinking heck. 705 00:28:05,600 --> 00:28:09,240 {\an2}I can't believe it. Honestly, I underestimate myself sometimes, 706 00:28:09,280 --> 00:28:11,200 {\an2}but this is a lesson learned for me today. 707 00:28:11,240 --> 00:28:14,160 {\an2}I think, given the circumstances, couldn't have gone much better. 708 00:28:14,200 --> 00:28:17,240 {\an2}So, yeah, perseverance and not giving up, it pays off. 709 00:28:17,280 --> 00:28:18,720 {\an2}I think it went pretty well. 710 00:28:18,760 --> 00:28:20,000 {\an2}If I'm being brutally honest, 711 00:28:20,040 --> 00:28:21,960 {\an2}I was more worried about Nigella's reaction. 712 00:28:22,000 --> 00:28:24,480 {\an2}I got her approval, so I feel pretty good about it. 713 00:28:24,520 --> 00:28:26,280 {\an2}When Paul said it looked like a trifle, 714 00:28:26,320 --> 00:28:28,000 {\an2}I just thought, what have I done? 715 00:28:28,040 --> 00:28:29,720 {\an2}But who doesn't like trifle? 716 00:28:29,760 --> 00:28:31,160 {\an2}It didn't go quite to plan. 717 00:28:31,200 --> 00:28:33,560 {\an2}They were actually incredibly nice about it. 718 00:28:33,600 --> 00:28:34,800 {\an2}Onwards and upwards, 719 00:28:34,840 --> 00:28:38,280 {\an2}and I can't wait to see what the technical has in store. 720 00:28:41,040 --> 00:28:44,800 {\an2}Each week the bakers face a mystery second challenge, 721 00:28:44,840 --> 00:28:47,920 {\an2}and this one is more mysterious than most. 722 00:28:47,960 --> 00:28:51,080 {\an2}OK, new bakers, it's time for your technical bake. 723 00:28:51,120 --> 00:28:54,440 {\an2}And this one has been set by our new judge, Nigella. 724 00:28:54,480 --> 00:28:56,640 {\an2}Nigella, do you have any pearls of wisdom? 725 00:28:56,680 --> 00:28:59,240 {\an2}I do, and actually, these pearls of wisdom 726 00:28:59,280 --> 00:29:01,240 {\an2}really could be taken for life generally. 727 00:29:01,280 --> 00:29:05,880 {\an2}Balance is key. It needs some salt, it needs some bitterness. 728 00:29:05,920 --> 00:29:08,920 {\an2}Don't let the sugar shout. 729 00:29:08,960 --> 00:29:10,920 {\an2}Let it sing. 730 00:29:10,960 --> 00:29:12,360 {\an2}Interesting. 731 00:29:12,400 --> 00:29:14,240 {\an2}Laaa! Maybe not like that! 732 00:29:14,280 --> 00:29:15,680 {\an1}THEY LAUGH 733 00:29:15,720 --> 00:29:17,320 {\an2}OK, bakers, as always, 734 00:29:17,360 --> 00:29:19,520 {\an2}this challenge is judged blind, 735 00:29:19,560 --> 00:29:21,240 {\an2}so you may leave the tent. 736 00:29:21,280 --> 00:29:22,640 {\an2}Bye-bye. Good luck. 737 00:29:22,680 --> 00:29:24,400 {\an2}That's the sugar and the salt leaving. 738 00:29:26,600 --> 00:29:28,320 {\an2}Our judges would love you to bake 739 00:29:28,360 --> 00:29:32,360 {\an2}an exquisitely decorated coffee and walnut cake. 740 00:29:32,400 --> 00:29:36,480 {\an2}Your coffee and walnut cake should have a flavoursome sponge, 741 00:29:36,520 --> 00:29:38,360 {\an2}a silky smooth buttercream 742 00:29:38,400 --> 00:29:40,480 {\an2}and be exquisitely decorated. 743 00:29:40,520 --> 00:29:41,720 {\an2}I know what you're thinking. 744 00:29:41,760 --> 00:29:43,440 {\an2}You're thinking, "This is so simple." 745 00:29:43,480 --> 00:29:44,640 {\an2}Don't be thinking that. 746 00:29:44,680 --> 00:29:47,360 {\an2}You're going to have to work off one of our beautiful 747 00:29:47,400 --> 00:29:49,040 {\an2}Bake Off illustrations. 748 00:29:49,080 --> 00:29:50,480 {\an2}Come on. 749 00:29:50,520 --> 00:29:51,960 {\an2}Oh, my God. 750 00:29:52,000 --> 00:29:53,720 {\an2}What in the hell is this? 751 00:29:53,760 --> 00:29:56,680 {\an2}Behold the masterpiece! Oh! 752 00:29:56,720 --> 00:29:58,720 {\an2}NARRATOR: With no written recipe available, 753 00:29:58,760 --> 00:30:00,600 {\an2}the bakers must create their own, 754 00:30:00,640 --> 00:30:02,640 {\an2}using only the Bake Off illustration 755 00:30:02,680 --> 00:30:05,320 {\an2}detailing a ground walnut and coffee sponge. 756 00:30:05,360 --> 00:30:09,120 {\an2}Coffee American buttercream and walnuts to decorate. 757 00:30:09,160 --> 00:30:11,080 {\an2}OK, go back to your benches. 758 00:30:12,840 --> 00:30:15,440 {\an2}Bakers, you have two hours. 759 00:30:15,480 --> 00:30:16,720 {\an2}On your marks. 760 00:30:16,760 --> 00:30:18,080 {\an2}Get set. 761 00:30:18,120 --> 00:30:19,480 {\an2}Bake. 762 00:30:19,520 --> 00:30:22,200 {\an2}The bakers have been given every ingredient required 763 00:30:22,240 --> 00:30:25,280 {\an2}to recreate Nigella's coffee and walnut cake... 764 00:30:25,320 --> 00:30:26,600 {\an2}Single cream. 765 00:30:26,640 --> 00:30:28,480 {\an2}..but the method and quantities. 766 00:30:28,520 --> 00:30:30,080 {\an2}They've given us six eggs. 767 00:30:30,120 --> 00:30:31,400 {\an2}..are entirely up to them. 768 00:30:31,440 --> 00:30:32,760 {\an2}I'll do four eggs. 769 00:30:32,800 --> 00:30:34,400 {\an2}Channelling my inner Nigella. 770 00:30:34,440 --> 00:30:36,600 {\an2}I feel like I have made her walnut cake before. 771 00:30:36,640 --> 00:30:38,920 {\an2}I can't imagine a single one of these people in this tent 772 00:30:38,960 --> 00:30:41,320 {\an2}has not made at least one coffee and walnut cake. 773 00:30:41,360 --> 00:30:42,800 {\an2}I've not made one before. 774 00:30:42,840 --> 00:30:45,320 {\an2}I've got no idea what to do, so I'm just gonna wing it. 775 00:30:45,360 --> 00:30:49,080 {\an2}Number one aim is not dropping any cake on the floor. 776 00:30:50,600 --> 00:30:53,640 {\an2}Nigella, you've set them this amazing looking cake 777 00:30:53,680 --> 00:30:55,400 {\an2}with a slight Bake Off twist. 778 00:30:55,440 --> 00:31:00,040 {\an2}I wanted my first Technical Challenge to be a cake 779 00:31:00,080 --> 00:31:02,960 {\an2}that is very dear to my heart, which is a coffee and walnut. 780 00:31:03,000 --> 00:31:05,560 {\an2}You haven't given them the recipe. You've showed them a picture 781 00:31:05,600 --> 00:31:07,400 {\an2}of what you want and after that it's down to them. 782 00:31:07,440 --> 00:31:10,680 {\an2}Absolutely. It's quite a basic recipe. 783 00:31:10,720 --> 00:31:13,800 {\an2}I would expect the bakers to know the basics. 784 00:31:13,840 --> 00:31:15,920 {\an2}It's a very classic sponge. 785 00:31:15,960 --> 00:31:18,400 {\an2}Equal quantities - butter, flour and sugar. 786 00:31:18,440 --> 00:31:20,600 {\an2}But this cake, you would remove some of 787 00:31:20,640 --> 00:31:23,200 {\an2}the amount of flour and replace with walnuts. 788 00:31:23,240 --> 00:31:26,040 {\an2}But if they put too many nuts in the sponge, it's going to be dense. 789 00:31:26,080 --> 00:31:28,800 {\an2}Of course. Also, my fear is they're going 790 00:31:28,840 --> 00:31:30,720 {\an2}to go too mild with the coffee. 791 00:31:30,760 --> 00:31:34,360 {\an2}I use instant espresso and it's incredibly strong. 792 00:31:34,400 --> 00:31:35,800 {\an2}And a nice bit of colour as well. 793 00:31:35,840 --> 00:31:37,680 {\an2}Almost as good as you! PAUL LAUGHS 794 00:31:37,720 --> 00:31:38,960 {\an2}OK, I hope you're hungry. 795 00:31:39,000 --> 00:31:40,360 {\an2}It's going to be a whopper. 796 00:31:43,800 --> 00:31:44,840 {\an2}Oh, that's delicious. 797 00:31:44,880 --> 00:31:47,440 {\an2}This is such a great balance between the sugar and the salt. 798 00:31:47,480 --> 00:31:50,520 {\an2}Yeah, sometimes more is less. I agree. 799 00:31:50,560 --> 00:31:52,240 {\an2}This is a bit indelicate, sorry. 800 00:31:55,760 --> 00:31:58,360 {\an2}I feel like a lost dog. I'm like, what do I do? 801 00:31:58,400 --> 00:32:01,240 {\an2}My strategy is start off with the sponge. 802 00:32:01,280 --> 00:32:04,680 {\an2}I'm just gonna have to try and base it on a Victoria sponge 803 00:32:04,720 --> 00:32:06,560 {\an2}that's coffee and walnut flavoured. 804 00:32:06,600 --> 00:32:09,920 {\an2}It's just equal parts eggs, butter and sugar and flour. 805 00:32:09,960 --> 00:32:12,040 {\an2}Still a little bit stodge. 806 00:32:12,080 --> 00:32:14,040 {\an2}What did you say earlier that made me laugh? 807 00:32:14,080 --> 00:32:17,360 {\an2}Indeed-arooni! Indeed-arooni! 808 00:32:17,400 --> 00:32:19,600 {\an2}That was the moment I knew you were gonna win. 809 00:32:19,640 --> 00:32:21,640 {\an2}Don't count your chickens before they hatch. 810 00:32:23,240 --> 00:32:25,080 {\an2}I'm gonna put some walnuts in there. 811 00:32:25,120 --> 00:32:27,360 {\an2}The correct ratio of walnuts to flour is 812 00:32:27,400 --> 00:32:29,160 {\an2}key to the cake's success. 813 00:32:29,200 --> 00:32:32,240 {\an2}I just chose 75g. It was really speaking to me. 814 00:32:32,280 --> 00:32:35,200 {\an2}Not enough nuts, and the sponge will lack flavour. 815 00:32:35,240 --> 00:32:37,480 {\an2}It has to be enough for people to be like, 816 00:32:37,520 --> 00:32:39,360 {\an2}"Mm, I love this walnut cake." 817 00:32:39,400 --> 00:32:41,840 {\an2}But too much and they could end up with a dense, 818 00:32:41,880 --> 00:32:43,600 {\an2}heavy cake lacking in height. 819 00:32:43,640 --> 00:32:45,800 {\an2}Because we've got the ground walnuts 820 00:32:45,840 --> 00:32:47,440 {\an2}I'm going to take out some of the flour. 821 00:32:47,480 --> 00:32:49,800 {\an2}You probably wouldn't know that there were walnuts in there. 822 00:32:49,840 --> 00:32:51,200 {\an2}I don't know if that's right. 823 00:32:51,240 --> 00:32:53,200 {\an2}I'm going to put some coffee in. 824 00:32:53,240 --> 00:32:54,720 {\an2}And when it comes to the coffee, 825 00:32:54,760 --> 00:32:57,200 {\an2}it's crucial they get the balance bang-on. 826 00:32:57,240 --> 00:33:00,160 {\an2}I haven't been measuring. I've just been chucking it in. 827 00:33:00,200 --> 00:33:02,600 {\an2}Two tablespoons of coffee. 828 00:33:02,640 --> 00:33:04,080 {\an2}A teaspoon and a half. 829 00:33:04,120 --> 00:33:05,120 {\an2}Pinch of salt. 830 00:33:05,160 --> 00:33:07,720 {\an2}I like a bit of salt, but I don't want it too salty. 831 00:33:07,760 --> 00:33:08,920 {\an2}Just a tad. 832 00:33:08,960 --> 00:33:10,280 {\an2}Give it one last mix... 833 00:33:10,320 --> 00:33:13,000 {\an2}So have you done a walnut and coffee cake before? 834 00:33:13,040 --> 00:33:15,080 {\an2}I have done. But not in this condition. 835 00:33:15,120 --> 00:33:17,600 {\an2}Not even a word to read, nothing. Nothing! 836 00:33:17,640 --> 00:33:19,400 {\an2}He couldn't write the recipe next to it? 837 00:33:19,440 --> 00:33:20,880 {\an2}I'm so sorry. 838 00:33:20,920 --> 00:33:22,040 {\an2}I need to get a cake tin. 839 00:33:22,080 --> 00:33:23,920 {\an2}Not really spreading, is she? 840 00:33:23,960 --> 00:33:25,960 {\an2}I'm happy. All right, I'm gonna put them in oven. 841 00:33:26,000 --> 00:33:27,720 {\an2}No disasters this time. 842 00:33:27,760 --> 00:33:29,000 {\an2}Cook, babies. 843 00:33:29,040 --> 00:33:31,040 {\an2}I've set the timer at 25 minutes. 844 00:33:31,080 --> 00:33:33,000 {\an2}I'm thinking 18 minutes. 845 00:33:33,040 --> 00:33:34,200 {\an2}Just got to keep an eye on it. 846 00:33:34,240 --> 00:33:36,320 {\an2}I mean, I'm just hoping it's gonna rise. 847 00:33:36,360 --> 00:33:37,840 {\an2}How did judging go? 848 00:33:37,880 --> 00:33:39,680 {\an2}Dead. Said it was dead? 849 00:33:39,720 --> 00:33:41,960 {\an2}Yeah, dead. But, yeah, I don't know. 850 00:33:42,000 --> 00:33:43,800 {\an2}They were really loving Gary. 851 00:33:43,840 --> 00:33:46,760 {\an2}I think maybe it's because Paul sees himself in Gary. 852 00:33:46,800 --> 00:33:49,160 {\an2}So I think we all see Paul in Gary. 853 00:33:49,200 --> 00:33:50,520 {\an2}They could be related, 854 00:33:50,560 --> 00:33:52,800 {\an2}though Gary is slightly less tanned. 855 00:33:54,880 --> 00:33:57,360 {\an2}Bakers, you are halfway through. 856 00:33:57,400 --> 00:33:59,080 {\an2}And this is what you're aiming for. 857 00:33:59,120 --> 00:34:00,440 {\an2}So walnutty. 858 00:34:02,480 --> 00:34:05,080 {\an2}I'm gonna do some coffee American buttercream. 859 00:34:05,120 --> 00:34:07,480 {\an2}Like the sponge, Nigella's buttercream... 860 00:34:07,520 --> 00:34:09,560 {\an2}Oh. ..is all about balance. 861 00:34:09,600 --> 00:34:11,480 {\an2}Nigella said, "Let the sugar sing." 862 00:34:11,520 --> 00:34:13,040 {\an2}So I'm listening. 863 00:34:13,080 --> 00:34:14,720 {\an2}I've not heard anything yet. 864 00:34:14,760 --> 00:34:17,040 {\an2}Not only do they have to control the sugar and salt... 865 00:34:17,080 --> 00:34:18,120 {\an2}She said something 866 00:34:18,160 --> 00:34:20,000 {\an2}about balancing something. I don't know. 867 00:34:20,040 --> 00:34:22,080 {\an2}..but the all-important coffee flavour too. 868 00:34:22,120 --> 00:34:23,560 {\an2}I just hope that it's got enough punch. 869 00:34:23,600 --> 00:34:24,640 {\an2}What I didn't want to do 870 00:34:24,680 --> 00:34:27,520 {\an2}is put too much coffee in so it's really bitter. 871 00:34:27,560 --> 00:34:28,880 {\an2}I put some neat powder in. 872 00:34:28,920 --> 00:34:30,960 {\an2}I don't want to put no more liquid into it. 873 00:34:31,000 --> 00:34:33,360 {\an2}I'm making, essentially, some coffee. 874 00:34:33,400 --> 00:34:36,040 {\an2}It's leaking coffee. You could drink that. 875 00:34:36,080 --> 00:34:38,400 {\an2}Ha-ha-ha-ha! The moment of truth. 876 00:34:38,440 --> 00:34:40,200 {\an2}They're ready, more or less. 877 00:34:40,240 --> 00:34:41,240 {\an2}It's not done yet. 878 00:34:41,280 --> 00:34:43,680 {\an2}The thing is, if I open the oven too early, the cake can collapse. 879 00:34:43,720 --> 00:34:45,320 {\an2}And that would be a disaster. 880 00:34:45,360 --> 00:34:46,840 {\an2}They've collapsed a bit. 881 00:34:46,880 --> 00:34:48,240 {\an2}Oh, my goodness! 882 00:34:48,280 --> 00:34:49,680 {\an2}Sponges look baked. 883 00:34:49,720 --> 00:34:51,480 {\an2}Nice and soft. I'm happy with those. 884 00:34:51,520 --> 00:34:53,160 {\an2}Could have risen more, but... 885 00:34:53,200 --> 00:34:54,440 {\an2}Oh, God. 886 00:34:54,480 --> 00:34:56,080 {\an2}Could be a little dry. 887 00:34:56,120 --> 00:34:58,520 {\an2}We need to make sure they're cool this time, don't we? Yeah. 888 00:34:58,560 --> 00:34:59,960 {\an2}If I don't let them cool down, 889 00:35:00,000 --> 00:35:01,080 {\an2}this buttercream is gonna melt. 890 00:35:01,120 --> 00:35:03,640 {\an2}So get them as cold as humanly possible. 891 00:35:03,680 --> 00:35:05,800 {\an2}Might do some caramelised walnuts. 892 00:35:05,840 --> 00:35:08,320 {\an2}What's the point sitting around doing nowt? 893 00:35:08,360 --> 00:35:10,080 {\an2}You all right, Tom? It's going all right. 894 00:35:10,120 --> 00:35:12,080 {\an2}It seems to be going to my plan. 895 00:35:12,120 --> 00:35:14,280 {\an2}But is it going to Nigella's plan? 896 00:35:14,320 --> 00:35:16,240 {\an2}Well, if Nigella wanted it to go to her plan, 897 00:35:16,280 --> 00:35:17,720 {\an2}then she should have left us one. 898 00:35:19,080 --> 00:35:20,600 {\an2}I'm just chilling now. 899 00:35:20,640 --> 00:35:23,000 {\an2}The cake's in the fridge, but the urge to just get them out, 900 00:35:23,040 --> 00:35:25,080 {\an2}decorate them, is really overwhelming. 901 00:35:25,120 --> 00:35:28,600 {\an2}It's just basically, how long can I outlast myself? 902 00:35:28,640 --> 00:35:31,320 {\an2}Bakers, you've got ten minutes left. 903 00:35:31,360 --> 00:35:33,160 {\an2}Argh! 904 00:35:33,200 --> 00:35:34,800 {\an2}Then I want to start assembling. 905 00:35:34,840 --> 00:35:36,880 {\an2}The cakes are cold, which is good. 906 00:35:36,920 --> 00:35:39,080 {\an2}The tiniest bit warm in the middle. 907 00:35:39,120 --> 00:35:40,480 {\an2}Right. Crumb coat. 908 00:35:40,520 --> 00:35:42,040 {\an2}Come on! 909 00:35:42,080 --> 00:35:43,840 {\an2}Walnuts will cover a lot of sins. 910 00:35:45,360 --> 00:35:48,240 {\an2}I'm breaking by hand - I don't want to grind it to dust. 911 00:35:48,280 --> 00:35:49,760 {\an2}Definitely too crumbly. 912 00:35:49,800 --> 00:35:51,560 {\an2}Not too big, not too small. 913 00:35:52,680 --> 00:35:54,360 {\an2}So now I just need eight rosettes. 914 00:35:54,400 --> 00:35:57,120 {\an2}I'm trying to copy the picture on the board. 915 00:35:57,160 --> 00:35:58,160 {\an2}This is so scary. 916 00:35:58,200 --> 00:35:59,440 {\an2}How long do we have now? 917 00:35:59,480 --> 00:36:01,880 {\an2}Bakers, you've got one minute left. 918 00:36:01,920 --> 00:36:02,920 {\an2}Oh, my gosh! 919 00:36:04,560 --> 00:36:08,320 {\an2}I'm feeling a bit better about how it's looking than how it will taste. 920 00:36:08,360 --> 00:36:09,400 {\an2}They're getting worse. 921 00:36:09,440 --> 00:36:10,760 {\an2}Put these whole walnuts on. 922 00:36:10,800 --> 00:36:13,200 {\an2}I think they'll add an extra je ne sais quoi. 923 00:36:13,240 --> 00:36:14,440 {\an2}Oh, my God. 924 00:36:14,480 --> 00:36:15,480 {\an2}Goodness me. 925 00:36:16,920 --> 00:36:19,680 {\an2}Bakers, your time is up. 926 00:36:19,720 --> 00:36:20,720 {\an2}Ta da! 927 00:36:22,320 --> 00:36:23,320 {\an2}I'm happy. 928 00:36:23,360 --> 00:36:26,400 {\an2}If you squint, it looks the same. 929 00:36:26,440 --> 00:36:29,520 {\an2}Please bring your coffee and walnut cakes to the front 930 00:36:29,560 --> 00:36:32,200 {\an2}and place them behind your photographs. 931 00:36:32,240 --> 00:36:34,160 {\an2}Oh, yeah. Well done, bakers. 932 00:36:34,200 --> 00:36:35,760 {\an2}They all look decent, don't they? 933 00:36:35,800 --> 00:36:36,800 {\an2}Smashed it! 934 00:36:39,320 --> 00:36:42,680 {\an2}It's time to judge the bakers' first Technical Challenge, 935 00:36:42,720 --> 00:36:45,960 {\an2}and Nigella and Paul have no idea whose bake is whose. 936 00:36:46,000 --> 00:36:47,520 {\an2}What we were looking for 937 00:36:47,560 --> 00:36:50,560 {\an2}was an intense coffee and walnut sponge, 938 00:36:50,600 --> 00:36:53,760 {\an2}a lusciously smooth American buttercream, 939 00:36:53,800 --> 00:36:56,920 {\an2}decorated as per that beautiful illustration, 940 00:36:56,960 --> 00:37:01,360 {\an2}and with emphasis on the balance between the sweetness in the cake 941 00:37:01,400 --> 00:37:04,920 {\an2}and the bitterness of the coffee, with just enough salt. 942 00:37:04,960 --> 00:37:07,680 {\an2}But I'm impressed. It's a beautiful sight. 943 00:37:08,960 --> 00:37:10,880 {\an2}Quite like the look of this. It's a nice colour. 944 00:37:10,920 --> 00:37:13,000 {\an2}It is. Nice and even layers. 945 00:37:15,000 --> 00:37:16,080 {\an2}It's really lovely. 946 00:37:16,120 --> 00:37:18,680 {\an2}The coffee could be a bit punchier. 947 00:37:18,720 --> 00:37:19,840 {\an2}So I'm gonna... 948 00:37:19,880 --> 00:37:21,440 {\an2}Don't forget - pace yourself. 949 00:37:21,480 --> 00:37:24,800 {\an2}I don't have many skills, but eating is one of them. 950 00:37:24,840 --> 00:37:26,280 {\an1}PAUL LAUGHS 951 00:37:26,320 --> 00:37:27,400 {\an2}This is very neat. 952 00:37:30,000 --> 00:37:31,520 {\an2}Flavour is fantastic. 953 00:37:31,560 --> 00:37:35,040 {\an2}The cake itself has a little less sugar, which is working. 954 00:37:35,080 --> 00:37:36,720 {\an2}Yes, it's deliciously soft. 955 00:37:36,760 --> 00:37:38,880 {\an2}I think it's been powdered too much. Yeah. 956 00:37:38,920 --> 00:37:41,160 {\an2}It's overbaked. It feels drier. 957 00:37:41,200 --> 00:37:42,280 {\an2}Got the coffee. 958 00:37:42,320 --> 00:37:44,760 {\an2}Lovely amount of salt, though. Got the salt. 959 00:37:44,800 --> 00:37:46,000 {\an2}May I just say? 960 00:37:46,040 --> 00:37:48,000 {\an2}I love salt, because it's a bit like 961 00:37:48,040 --> 00:37:50,720 {\an2}putting lemon in something savoury 962 00:37:50,760 --> 00:37:53,400 {\an2}that often makes everything come to life. 963 00:37:53,440 --> 00:37:55,440 {\an2}The height is good and the height work is good. 964 00:37:55,480 --> 00:37:56,840 {\an2}It's a beauty. 965 00:37:56,880 --> 00:37:57,960 {\an2}I'm not getting much coffee. 966 00:37:58,000 --> 00:37:59,960 {\an2}No, it's a bit sweet. 967 00:38:00,000 --> 00:38:02,040 {\an2}Well, to be fair, we didn't give any measurements. 968 00:38:02,080 --> 00:38:03,080 {\an2}It's a nice bake, though. 969 00:38:03,120 --> 00:38:05,200 {\an2}The height of this is quite low. Yeah. 970 00:38:06,600 --> 00:38:07,800 {\an2}The bake is all wrong. 971 00:38:07,840 --> 00:38:10,200 {\an2}It's raw. The salt levels are quite high on that one as well. 972 00:38:10,240 --> 00:38:11,320 {\an2}No complaints from me. 973 00:38:12,960 --> 00:38:14,320 {\an2}Good height on this one. 974 00:38:14,360 --> 00:38:15,520 {\an2}Pipe work's not bad. 975 00:38:16,840 --> 00:38:19,320 {\an2}This one has got a lovely nuttiness. 976 00:38:19,360 --> 00:38:21,000 {\an2}Also hasn't got too much sugar. 977 00:38:21,040 --> 00:38:22,880 {\an2}If you had more filling, it would work better. Yeah. 978 00:38:22,920 --> 00:38:25,040 {\an2}But it's a lovely light buttercream. 979 00:38:25,080 --> 00:38:27,520 {\an2}I like the idea of caramelisation of the nut. 980 00:38:27,560 --> 00:38:29,360 {\an2}Do the nuts need to be sweeter? 981 00:38:29,400 --> 00:38:30,400 {\an2}I don't think so. 982 00:38:30,440 --> 00:38:31,800 {\an2}It looks beautiful. 983 00:38:31,840 --> 00:38:33,080 {\an2}Wow. That's dark. 984 00:38:33,120 --> 00:38:35,320 {\an2}That is good. That's got a coffee hit. 985 00:38:35,360 --> 00:38:36,720 {\an2}I love the taste. 986 00:38:36,760 --> 00:38:38,240 {\an2}Might have been wrong on that nut. 987 00:38:38,280 --> 00:38:39,920 {\an2}It works. That's a good cake. 988 00:38:39,960 --> 00:38:41,000 {\an2}It is a nice cake. 989 00:38:41,040 --> 00:38:43,280 {\an2}I think the crumb on this is a little bit too powdery. 990 00:38:43,320 --> 00:38:45,320 {\an2}Yes. Neat on the top. 991 00:38:45,360 --> 00:38:47,360 {\an2}There's something weird about the texture. 992 00:38:47,400 --> 00:38:48,480 {\an2}And it does need salt. 993 00:38:48,520 --> 00:38:50,480 {\an2}Yeah, it does. Very neat. 994 00:38:50,520 --> 00:38:52,280 {\an2}I quite like the crumb, although it's thin, it's thick. 995 00:38:52,320 --> 00:38:53,800 {\an2}Yeah, it's like a mosaic. It's a mixture, yeah. 996 00:38:54,920 --> 00:38:56,240 {\an2}That's overbaked. 997 00:38:56,280 --> 00:38:57,920 {\an2}It didn't have a lot of air in it. 998 00:38:57,960 --> 00:39:00,040 {\an2}I mean if someone gave you that cake, you'd be smiling. Yeah. 999 00:39:00,080 --> 00:39:01,720 {\an2}I am smiling. It's your charm. 1000 00:39:01,760 --> 00:39:03,760 {\an1}LAUGHTER 1001 00:39:04,800 --> 00:39:06,120 {\an2}I think it's slightly overbaked. 1002 00:39:06,160 --> 00:39:07,240 {\an2}The sponge is quite soft. 1003 00:39:07,280 --> 00:39:09,360 {\an1}It could be the nut size is huge. LAUGHTER 1004 00:39:09,400 --> 00:39:11,120 {\an2}Maybe it needs more butter. 1005 00:39:13,040 --> 00:39:15,560 {\an2}I mean, I quite like the look of it because it is coated, isn't it? 1006 00:39:15,600 --> 00:39:17,640 {\an2}But I would like to have seen just a bit neater. 1007 00:39:19,000 --> 00:39:21,200 {\an2}Coffee level's good in that. Nice and salty. 1008 00:39:21,240 --> 00:39:22,960 {\an2}Wow. Far too salty! 1009 00:39:23,000 --> 00:39:25,560 {\an2}I mean, it may be just over. 1010 00:39:25,600 --> 00:39:27,280 {\an2}Oh, dear. It's a pity. 1011 00:39:27,320 --> 00:39:28,880 {\an2}This one - a bit pale. 1012 00:39:28,920 --> 00:39:30,640 {\an2}The crumb is a bit all over the place. 1013 00:39:30,680 --> 00:39:33,080 {\an2}There's a bit of anxiety emanating. 1014 00:39:34,120 --> 00:39:35,720 {\an2}I'm not getting anything in that cake, 1015 00:39:35,760 --> 00:39:37,920 {\an2}considering you had some real powerful flavours. 1016 00:39:37,960 --> 00:39:40,320 {\an2}Yes. OK, this is going to be interesting. 1017 00:39:40,360 --> 00:39:41,880 {\an2}NOEL: Nigella and Paul will now rank 1018 00:39:41,920 --> 00:39:45,000 {\an2}the coffee and walnut cakes from worst to first. 1019 00:39:45,040 --> 00:39:47,720 {\an2}In 12th spot, we have this one. 1020 00:39:47,760 --> 00:39:48,760 {\an2}Molly. 1021 00:39:48,800 --> 00:39:49,800 {\an2}It had no flavour. 1022 00:39:49,840 --> 00:39:51,120 {\an2}In 11th place... 1023 00:39:51,160 --> 00:39:52,160 {\an2}Danni. 1024 00:39:52,200 --> 00:39:55,240 {\an2}There was a bit of a texture issue, but some good flavour going on. 1025 00:39:55,280 --> 00:39:57,520 {\an2}In 10th spot we have this one. 1026 00:39:57,560 --> 00:39:58,560 {\an2}Shannon. 1027 00:39:58,600 --> 00:40:00,840 {\an2}The flavour of the coffee was all right, but the bake was poor. 1028 00:40:00,880 --> 00:40:02,800 {\an2}ALISON: In ninth spot is Moyin. 1029 00:40:02,840 --> 00:40:04,000 {\an2}Clara is eighth. 1030 00:40:04,040 --> 00:40:07,200 {\an2}Yannis seventh, Connie sixth, Nikki's fifth, 1031 00:40:07,240 --> 00:40:08,600 {\an2}and Mo takes fourth. 1032 00:40:08,640 --> 00:40:10,560 {\an2}In third place... 1033 00:40:10,600 --> 00:40:11,960 {\an2}..Gabe! 1034 00:40:12,000 --> 00:40:13,680 {\an2}Great flavour. 1035 00:40:13,720 --> 00:40:17,160 {\an2}In second spot this one. Whose is this? 1036 00:40:17,200 --> 00:40:18,680 {\an2}Gary. Very well done. 1037 00:40:18,720 --> 00:40:20,200 {\an2}A well-balanced cake. 1038 00:40:20,240 --> 00:40:22,520 {\an2}The sponge was very good. Thank you. 1039 00:40:22,560 --> 00:40:23,960 {\an2}First place! 1040 00:40:24,000 --> 00:40:26,000 {\an2}Congratulations, Tom! 1041 00:40:26,040 --> 00:40:28,280 {\an2}CHEERING AND APPLAUSE That was my dream cake. 1042 00:40:28,320 --> 00:40:29,800 {\an2}Thank you. 1043 00:40:29,840 --> 00:40:32,440 {\an2}I'm gobsmacked. I can't believe I did it. 1044 00:40:32,480 --> 00:40:34,040 {\an2}I followed my Nanny Lynn's method. 1045 00:40:34,080 --> 00:40:35,880 {\an2}Everybody's gonna be so proud of me at home. 1046 00:40:35,920 --> 00:40:38,240 {\an2}I couldn't wish for a better day, really, could I? 1047 00:40:38,280 --> 00:40:42,480 {\an2}I think I'm just aware that I'm on the chopping block at the moment. 1048 00:40:42,520 --> 00:40:46,040 {\an2}It's disappointing, but tomorrow I've just got to go 1049 00:40:46,080 --> 00:40:49,280 {\an2}in there with the attitude that it's gonna save my bacon. 1050 00:40:49,320 --> 00:40:51,120 {\an2}And hopefully that's exactly what it will do. 1051 00:40:55,360 --> 00:40:58,000 {\an2}Nigella, how have you found being in the tent? 1052 00:40:58,040 --> 00:41:03,360 {\an2}I've loved it. I'm full of cake and hope and expectation. 1053 00:41:03,400 --> 00:41:05,520 {\an2}The standard is incredibly high. 1054 00:41:05,560 --> 00:41:06,600 {\an2}Who is standing out? 1055 00:41:06,640 --> 00:41:08,520 {\an2}We've got the youngest baker in the tent. 1056 00:41:08,560 --> 00:41:11,240 {\an2}Mo. His signature was off the scale. 1057 00:41:11,280 --> 00:41:12,600 {\an2}He was fourth in Technical as well. 1058 00:41:12,640 --> 00:41:14,880 {\an2}So actually, I think Mo's in a very good position. 1059 00:41:14,920 --> 00:41:17,400 {\an2}And Tom. Absolutely smashed the technical. 1060 00:41:17,440 --> 00:41:21,040 {\an2}He's in a very, very strong position... Yeah. ..alongside Gary. 1061 00:41:21,080 --> 00:41:23,440 {\an2}His sponge was the best one in the tent yesterday. 1062 00:41:23,480 --> 00:41:25,680 {\an2}Who do you think needs to really watch themselves 1063 00:41:25,720 --> 00:41:27,200 {\an2}when it comes to the Showstopper? 1064 00:41:27,240 --> 00:41:28,960 {\an2}Shannon. I think Molly, Danni and Shannon. 1065 00:41:29,000 --> 00:41:32,200 {\an2}She struggled in the Technical and she was way down in the Signature. 1066 00:41:32,240 --> 00:41:33,320 {\an2}Danni's down there as well. 1067 00:41:33,360 --> 00:41:36,640 {\an2}Molly obviously had an issue with her first cake - dropping it. 1068 00:41:36,680 --> 00:41:38,520 {\an2}But her sense of flavour is fab. 1069 00:41:38,560 --> 00:41:40,760 {\an2}That's really important. And then came last in technical. 1070 00:41:40,800 --> 00:41:43,600 {\an2}But although she came last, it's also important for them 1071 00:41:43,640 --> 00:41:46,600 {\an2}to learn none of us are finished articles. 1072 00:41:46,640 --> 00:41:48,000 {\an2}I mean... Apart from Alison! 1073 00:41:48,040 --> 00:41:49,400 {\an2}Speak for yourself, Nigella! 1074 00:41:55,920 --> 00:41:58,240 {\an2}Hello, bakers. Welcome back to the tent. 1075 00:41:58,280 --> 00:42:00,520 {\an2}It's time for your Showstopper challenge. 1076 00:42:00,560 --> 00:42:02,960 {\an2}And today, the judges don't only want you 1077 00:42:03,000 --> 00:42:05,600 {\an2}to bake a cake, but they want you to be a cake. 1078 00:42:05,640 --> 00:42:10,120 {\an2}Paul and Nigella would love you to create a self portrait cake, 1079 00:42:10,160 --> 00:42:13,040 {\an2}which should consist of at least two tiers. 1080 00:42:13,080 --> 00:42:16,640 {\an2}You can use any decorative style that you wish for your portrait. 1081 00:42:16,680 --> 00:42:20,720 {\an2}The sponge, the filling and the flavours are entirely up to you. 1082 00:42:20,760 --> 00:42:22,360 {\an2}You've got four hours for this. 1083 00:42:22,400 --> 00:42:24,800 {\an2}On your marks... Get set... Bake! 1084 00:42:27,160 --> 00:42:30,640 {\an2}I'm feeling positive after my incident yesterday. 1085 00:42:30,680 --> 00:42:31,800 {\an2}Positive vibes. 1086 00:42:31,840 --> 00:42:33,640 {\an2}I do not want any more cracks. 1087 00:42:33,680 --> 00:42:34,760 {\an2}No more cracks for me. 1088 00:42:36,320 --> 00:42:39,480 {\an2}The first Showstopper, I think, is a really interesting one. 1089 00:42:39,520 --> 00:42:44,560 {\an2}I'm really looking forward to seeing the bakers' artistic skills. 1090 00:42:44,600 --> 00:42:46,720 {\an2}When I first read, "Portrait cake," I thought, 1091 00:42:46,760 --> 00:42:49,840 {\an2}"Oh, my God, I'm creative, but I'm not artistic." 1092 00:42:49,880 --> 00:42:53,040 {\an2}Even if you're not the Picasso of patisserie, 1093 00:42:53,080 --> 00:42:56,440 {\an2}what I want is a bit of personality, some wit. 1094 00:42:56,480 --> 00:42:57,600 {\an2}PAUL: It could be a caricature, 1095 00:42:57,640 --> 00:42:59,400 {\an2}it could be a print, a mosaic. 1096 00:42:59,440 --> 00:43:00,840 {\an2}But being a tiered cake, 1097 00:43:00,880 --> 00:43:02,560 {\an2}structurally, it's got to be sound. 1098 00:43:02,600 --> 00:43:04,040 {\an2}Choose a robust sponge, 1099 00:43:04,080 --> 00:43:05,800 {\an2}married up beautifully with fillings - 1100 00:43:05,840 --> 00:43:08,280 {\an2}buttercream, ganache - whatever they're going to choose. 1101 00:43:08,320 --> 00:43:10,840 {\an2}But whatever flavours are in the cake, 1102 00:43:10,880 --> 00:43:14,680 {\an2}there's probably a limit a palette wants to take in at one time. 1103 00:43:14,720 --> 00:43:18,120 {\an2}It's that balance that makes a cake from good to great. 1104 00:43:19,920 --> 00:43:21,640 {\an2}Good morning. Good morning, Molly. 1105 00:43:21,680 --> 00:43:22,960 {\an2}Good morning. How are we? 1106 00:43:23,000 --> 00:43:24,720 {\an2}We're fine. What about you? I'm good. 1107 00:43:24,760 --> 00:43:26,400 {\an2}Positive attitude. That's good. Yeah! 1108 00:43:26,440 --> 00:43:28,320 {\an2}Going to make things excellent today. 1109 00:43:28,360 --> 00:43:31,720 {\an2}Now this is a very, very encouraging sight for me. 1110 00:43:31,760 --> 00:43:33,880 {\an2}You like lemon? I love lemon. 1111 00:43:33,920 --> 00:43:35,600 {\an2}Good. Lemon's my favourite, too. 1112 00:43:35,640 --> 00:43:37,640 {\an2}NOEL: Molly's lemon and mango portrait cake 1113 00:43:37,680 --> 00:43:39,960 {\an2}will be wrapped in knitted pattern icing - 1114 00:43:40,000 --> 00:43:41,480 {\an2}a nod to her favourite hobby. 1115 00:43:41,520 --> 00:43:44,240 {\an2}And she'll paint her portrait in colourful buttercream. 1116 00:43:44,280 --> 00:43:45,560 {\an2}ALISON: Are you doing hair as well? 1117 00:43:45,600 --> 00:43:47,280 {\an2}Yeah! I've got to get the red hair in! I love it. 1118 00:43:47,320 --> 00:43:48,920 {\an2}Yeah, you have to. Yeah. it sounds great. 1119 00:43:48,960 --> 00:43:50,320 {\an2}The flavours are all spot-on. 1120 00:43:50,360 --> 00:43:51,920 {\an2}I hope you enjoy it. 1121 00:43:51,960 --> 00:43:53,760 {\an2}NOEL: Shannon's also hoping to win over 1122 00:43:53,800 --> 00:43:56,200 {\an2}the judges with a cake full of fresh flavour. 1123 00:43:56,240 --> 00:43:57,920 {\an2}I'm a bit of a zesty girl, 1124 00:43:57,960 --> 00:44:00,240 {\an2}so it's going to be extremely lemony. 1125 00:44:00,280 --> 00:44:03,680 {\an2}Easy peasy, lemon squeezy, as they say. Pardon the pun. 1126 00:44:03,720 --> 00:44:05,440 {\an2}ALISON: She'll stack layers of lemon sponge 1127 00:44:05,480 --> 00:44:09,440 {\an2}and lemon curd to create the canvas for her fondant face. 1128 00:44:09,480 --> 00:44:11,520 {\an2}My partner, when he's seen it in practice, 1129 00:44:11,560 --> 00:44:13,640 {\an2}he said it looked like Tracy Beaker. 1130 00:44:13,680 --> 00:44:15,520 {\an2}And I also forgot the eyebrows. 1131 00:44:15,560 --> 00:44:18,160 {\an2}So don't let me forget the eyebrows today. 1132 00:44:18,200 --> 00:44:20,520 {\an2}Not to be outdone in the citrus stakes, 1133 00:44:20,560 --> 00:44:23,280 {\an2}Gary's bringing something extra to the lemon party. 1134 00:44:23,320 --> 00:44:25,200 {\an2}It's going to be lemon and lime. 1135 00:44:25,240 --> 00:44:27,520 {\an2}The lemon sponge - there'll be lemon zest. 1136 00:44:27,560 --> 00:44:29,880 {\an2}And on the lime sponge, it'll be lime zest. 1137 00:44:29,920 --> 00:44:31,800 {\an2}And also I'm going to add lemon extract. 1138 00:44:31,840 --> 00:44:33,280 {\an2}That's going to go into the buttercream. 1139 00:44:33,320 --> 00:44:35,120 {\an2}Gary will pipe buttercream decoration 1140 00:44:35,160 --> 00:44:37,320 {\an2}to bring his countryside home to life, 1141 00:44:37,360 --> 00:44:40,960 {\an2}while his fondant portrait sits proudly atop his two-tier cake. 1142 00:44:41,000 --> 00:44:43,480 {\an2}All right, Gazza? How are we doing? You're having a good week. 1143 00:44:43,520 --> 00:44:45,760 {\an2}Really good Showstopper. Yeah. 1144 00:44:45,800 --> 00:44:47,600 {\an2}You could be a... Don't jinx it! 1145 00:44:47,640 --> 00:44:49,000 {\an2}I'm not going to jinx it! 1146 00:44:49,040 --> 00:44:51,040 {\an2}We both know what we're talking about. 1147 00:44:51,080 --> 00:44:52,520 {\an2}Also, there's some young ones in here, 1148 00:44:52,560 --> 00:44:54,560 {\an2}so I guess they're slightly looking to you. 1149 00:44:54,600 --> 00:44:56,200 {\an2}I do have to keep control of them, you know. 1150 00:44:56,240 --> 00:44:59,000 {\an2}Who's the naughtiest out of this lot? 1151 00:44:59,040 --> 00:45:00,440 {\an2}Yannis. He's a rascal. NOEL LAUGHS 1152 00:45:00,480 --> 00:45:01,800 {\an2}What about this one? 1153 00:45:01,840 --> 00:45:03,960 {\an2}Well, she's not far behind. 1154 00:45:05,960 --> 00:45:07,000 {\an2}She's lovely, isn't she? 1155 00:45:07,040 --> 00:45:08,080 {\an2}Yeah. 1156 00:45:08,120 --> 00:45:09,720 {\an2}Good morning, Danni. Good morning! 1157 00:45:09,760 --> 00:45:10,760 {\an2}Good morning. 1158 00:45:10,800 --> 00:45:14,120 {\an2}I am so, so, so excited to show you my bog. 1159 00:45:14,160 --> 00:45:15,160 {\an2}Your bog? 1160 00:45:15,200 --> 00:45:17,360 {\an2}My bog water. Oh, right. 1161 00:45:17,400 --> 00:45:21,240 {\an2}This cake is vegan and this is all stuff I foraged myself. 1162 00:45:21,280 --> 00:45:25,240 {\an2}So we've got sticky willy and stinging nettle in there. 1163 00:45:25,280 --> 00:45:26,840 {\an2}Sticky what? Sticky willy. 1164 00:45:26,880 --> 00:45:28,760 {\an2}It's the weed that sticks to your clothes. 1165 00:45:28,800 --> 00:45:30,680 {\an2}Do you ever call anything sticky willy? 1166 00:45:32,400 --> 00:45:33,720 {\an2}NOEL: Danni's vegan portrait cake 1167 00:45:33,760 --> 00:45:35,600 {\an2}celebrates her love of foraging 1168 00:45:35,640 --> 00:45:37,040 {\an2}and fixing old electronics, 1169 00:45:37,080 --> 00:45:39,360 {\an2}with chocolate computer chip decorations 1170 00:45:39,400 --> 00:45:42,520 {\an2}and a jam filling made from foraged flowers. 1171 00:45:42,560 --> 00:45:43,720 {\an2}Magnolia petals. 1172 00:45:43,760 --> 00:45:47,360 {\an2}Oh, wow. Wow. Magnolia's got a very gingery flavour. 1173 00:45:47,400 --> 00:45:49,640 {\an2}I like the idea of the flavours. They are unusual. 1174 00:45:49,680 --> 00:45:51,920 {\an2}Good luck, Danni. Thank you. Thank you. 1175 00:45:51,960 --> 00:45:54,360 {\an2}Tom's gone digging for ingredients, too... 1176 00:45:54,400 --> 00:45:56,400 {\an2}I decided to go for carrot cake. 1177 00:45:56,440 --> 00:45:59,720 {\an2}..and looking to build on yesterday's triumph in the Technical, 1178 00:45:59,760 --> 00:46:01,240 {\an2}he's spicing things up. 1179 00:46:01,280 --> 00:46:03,560 {\an2}Cinnamon is the predominant spice. 1180 00:46:03,600 --> 00:46:04,680 {\an2}It's warming. 1181 00:46:04,720 --> 00:46:08,400 {\an2}Like a hug in a bowl. 1182 00:46:08,440 --> 00:46:09,840 {\an2}ALISON: Fashioned from fondant, 1183 00:46:09,880 --> 00:46:13,240 {\an2}Tom's cartoon-style portrait will sit atop layers of spiced 1184 00:46:13,280 --> 00:46:14,960 {\an2}carrot cake and salted caramel. 1185 00:46:15,000 --> 00:46:16,520 {\an2}That was cool yesterday, right? 1186 00:46:16,560 --> 00:46:18,400 {\an2}You need a handshake now, don't you? 1187 00:46:18,440 --> 00:46:20,280 {\an2}But I do want something from Nigella. 1188 00:46:20,320 --> 00:46:23,960 {\an2}I don't think I'll be satisfied just by a little handshake off Paul. 1189 00:46:24,000 --> 00:46:25,360 {\an2}What do you want from Nigella? 1190 00:46:25,400 --> 00:46:26,720 {\an2}I want... I'll get it. I'll go through her bag. 1191 00:46:26,760 --> 00:46:28,960 {\an2}I want, like, a little Nigella air kiss. 1192 00:46:29,000 --> 00:46:30,400 {\an2}A look of... 1193 00:46:30,440 --> 00:46:31,440 {\an2}"Darling." 1194 00:46:31,480 --> 00:46:34,240 {\an2}Fierce. Fierce. Diva. 1195 00:46:34,280 --> 00:46:36,800 {\an2}DANNI: We are making the batter of the bog water. 1196 00:46:36,840 --> 00:46:39,200 {\an2}However they choose to flavour their sponge... 1197 00:46:39,240 --> 00:46:40,880 {\an2}Zingy. We want it a bit zingy. 1198 00:46:40,920 --> 00:46:42,520 {\an2}..it must be deliciously light... 1199 00:46:42,560 --> 00:46:43,720 {\an2}Folding in the flour. 1200 00:46:43,760 --> 00:46:45,400 {\an2}..yet robust enough to support 1201 00:46:45,440 --> 00:46:48,480 {\an2}the weight of their fillings and portrait decoration. 1202 00:46:48,520 --> 00:46:50,120 {\an2}Can I ask you a question? Of course. 1203 00:46:50,160 --> 00:46:51,280 {\an2}Why did you sieve? 1204 00:46:52,320 --> 00:46:53,320 {\an2}Because that's... 1205 00:46:53,360 --> 00:46:54,640 {\an2}You're going to beat the living daylights 1206 00:46:54,680 --> 00:46:55,680 {\an2}out of that now, aren't you? 1207 00:46:55,720 --> 00:46:56,720 {\an2}I am. Just pour it in. 1208 00:46:58,400 --> 00:46:59,640 {\an2}NOEL: And while most of the bakers 1209 00:46:59,680 --> 00:47:03,160 {\an2}have gone for a classic Victoria sandwich-style sponge, 1210 00:47:03,200 --> 00:47:06,480 {\an2}Yannis is risking one of the lightest in the baking world. 1211 00:47:06,520 --> 00:47:08,720 {\an2}I've decided to use a chiffon sponge today. 1212 00:47:08,760 --> 00:47:11,080 {\an2}It's meringue-based. It's full of air. 1213 00:47:11,120 --> 00:47:13,040 {\an2}He'll sandwich whipped pistachio ganache 1214 00:47:13,080 --> 00:47:14,680 {\an2}and cherry compote between layers 1215 00:47:14,720 --> 00:47:16,120 {\an2}of delicate chiffon sponge, 1216 00:47:16,160 --> 00:47:19,680 {\an2}to build the backdrop for his ambitious pointillist portrait. 1217 00:47:19,720 --> 00:47:22,440 {\an2}Pointillism is an art form where tiny dots 1218 00:47:22,480 --> 00:47:25,760 {\an2}of colour merge together and form a picture. 1219 00:47:25,800 --> 00:47:27,200 {\an2}It normally takes two hours, 1220 00:47:27,240 --> 00:47:30,400 {\an2}so the strategy is to do the cake as quick as I can. 1221 00:47:30,440 --> 00:47:32,280 {\an2}So these will be going in t'oven. 1222 00:47:32,320 --> 00:47:33,760 {\an2}All right. 1223 00:47:33,800 --> 00:47:35,760 {\an2}With so much sponge to make... 1224 00:47:35,800 --> 00:47:36,800 {\an2}One... 1225 00:47:36,840 --> 00:47:40,560 {\an2}..batch-baking... Two. ..will be key to a successful Showstopper. 1226 00:47:40,600 --> 00:47:43,000 {\an2}There's six tins so far. Three are waiting to go in. 1227 00:47:43,040 --> 00:47:44,800 {\an2}ALISON: But that's just the first test. 1228 00:47:44,840 --> 00:47:46,800 {\an2}This is magnolia petals. 1229 00:47:46,840 --> 00:47:49,040 {\an2}The bakers must also juggle jams, 1230 00:47:49,080 --> 00:47:52,240 {\an2}compotes, curds and buttercreams. 1231 00:47:52,280 --> 00:47:54,920 {\an2}Oh, my God. Catastrophe. 1232 00:47:54,960 --> 00:47:56,920 {\an2}NOEL: But for Yannis, fillings will have to wait. 1233 00:47:56,960 --> 00:47:58,480 {\an2}He's forgotten to add meringue - 1234 00:47:58,520 --> 00:48:01,640 {\an2}the key component in his lighter-than-air chiffon sponge. 1235 00:48:01,680 --> 00:48:03,800 {\an2}It's not too late to put it back in. 1236 00:48:03,840 --> 00:48:05,680 {\an2}It's not going to affect anything besides time. 1237 00:48:05,720 --> 00:48:07,960 {\an2}But time is the hardest part. 1238 00:48:08,000 --> 00:48:09,520 {\an2}This is hibiscus curd that I'm making. 1239 00:48:09,560 --> 00:48:11,600 {\an2}The sponges are baking, I think... 1240 00:48:13,200 --> 00:48:14,760 {\an2}Oh, my. 1241 00:48:14,800 --> 00:48:16,480 {\an2}It's not been on for the whole time. 1242 00:48:17,960 --> 00:48:20,240 {\an2}ALISON: The only baker planning a 3D portrait, 1243 00:48:20,280 --> 00:48:22,080 {\an2}Moyin will spread hibiscus curd 1244 00:48:22,120 --> 00:48:24,320 {\an2}between layers of brown sugar sponge, 1245 00:48:24,360 --> 00:48:27,280 {\an2}which, with his oven now on, is finally baking. 1246 00:48:27,320 --> 00:48:28,320 {\an2}Look like they're fine. 1247 00:48:28,360 --> 00:48:29,360 {\an2}That was my main worry, like, 1248 00:48:29,400 --> 00:48:30,640 {\an2}because they were sitting there for so long. 1249 00:48:30,680 --> 00:48:32,600 {\an2}That's some hibiscus, orange zest and sugar 1250 00:48:32,640 --> 00:48:33,840 {\an2}for the hibiscus curd. 1251 00:48:33,880 --> 00:48:35,560 {\an2}It's based on a Nigerian drink called zobo. 1252 00:48:35,600 --> 00:48:38,440 {\an2}One of my favourites, and my auntie used to always make zobo. 1253 00:48:38,480 --> 00:48:40,160 {\an2}My cake is flavoured with the thing 1254 00:48:40,200 --> 00:48:43,280 {\an2}that I like to drink in drag most, which is a marg, 1255 00:48:43,320 --> 00:48:45,280 {\an2}particularly a spicy marg. 1256 00:48:45,320 --> 00:48:48,040 {\an2}NOEL: Gabe will recreate a spicy marg in cake form, 1257 00:48:48,080 --> 00:48:50,960 {\an2}but it's the reveal of his drag alter ego Blue Romantic 1258 00:48:51,000 --> 00:48:52,880 {\an2}that he hopes will steal the show. 1259 00:48:52,920 --> 00:48:56,680 {\an2}I've got like a little mirror that I'm making out of Isomalt. 1260 00:48:56,720 --> 00:48:57,880 {\an2}I'm going to smash it, 1261 00:48:57,920 --> 00:49:01,800 {\an2}and behind it will be my face all hand-painted? Blue? 1262 00:49:01,840 --> 00:49:02,840 {\an2}It's got to be blue! 1263 00:49:02,880 --> 00:49:04,840 {\an2}I know, groundbreaking! 1264 00:49:04,880 --> 00:49:06,560 {\an2}Yeah. 1265 00:49:06,600 --> 00:49:07,840 {\an2}I don't know you. I'm feeling a bit tired. 1266 00:49:07,880 --> 00:49:09,520 {\an2}Should we get some help? Yeah. 1267 00:49:09,560 --> 00:49:11,800 {\an2}Danni! Can you do a time call for us? 1268 00:49:11,840 --> 00:49:13,400 {\an2}Yeah! Come on. Halfway through. 1269 00:49:13,440 --> 00:49:15,280 {\an2}We don't ask many people to do this. 1270 00:49:15,320 --> 00:49:17,200 {\an2}I'll shout, "Bakers," and get their attention. Yeah. 1271 00:49:17,240 --> 00:49:18,720 {\an2}Bakers! 1272 00:49:18,760 --> 00:49:21,040 {\an2}You are halfway through! 1273 00:49:21,080 --> 00:49:22,520 {\an2}She's so good! 1274 00:49:22,560 --> 00:49:24,400 {\an2}We're gonna be out of a job. 1275 00:49:24,440 --> 00:49:27,040 {\an2}While Moyin and Yannis wait for their cakes to bake... 1276 00:49:27,080 --> 00:49:28,520 {\an2}That time is so important for me. 1277 00:49:28,560 --> 00:49:30,920 {\an2}I'm gonna just have to be really fast from now. 1278 00:49:30,960 --> 00:49:34,400 {\an2}..for the rest, the first of their sponges are ready. 1279 00:49:34,440 --> 00:49:35,720 {\an2}Oh, get on it! 1280 00:49:35,760 --> 00:49:37,600 {\an2}I need to get the cakes out of the oven. 1281 00:49:37,640 --> 00:49:39,880 {\an2}Two cakes, three. There's more coming. 1282 00:49:39,920 --> 00:49:41,080 {\an2}Ah! Is it good? 1283 00:49:41,120 --> 00:49:43,360 {\an2}Is it bad? I don't know, I'm nervous. 1284 00:49:43,400 --> 00:49:44,720 {\an2}I'm happy with those. 1285 00:49:44,760 --> 00:49:45,840 {\an2}I think that's done. 1286 00:49:45,880 --> 00:49:46,880 {\an2}Thank you. 1287 00:49:46,920 --> 00:49:48,440 {\an2}A nice golden colour. 1288 00:49:48,480 --> 00:49:50,440 {\an2}That's from all the spices. 1289 00:49:50,480 --> 00:49:51,640 {\an2}Five... 1290 00:49:51,680 --> 00:49:52,880 {\an2}Hello, Paul. 1291 00:49:52,920 --> 00:49:55,400 {\an2}Six. Three going in. Three top tiers. 1292 00:49:55,440 --> 00:49:57,480 {\an2}I'm covering it in sunflowers. My favourite flower. 1293 00:49:57,520 --> 00:49:59,520 {\an2}Got my little mascot there as well. 1294 00:49:59,560 --> 00:50:01,320 {\an2}ALISON: Covered in fondant, sunflowers. 1295 00:50:01,360 --> 00:50:02,760 {\an2}Nikki will stack no less than 1296 00:50:02,800 --> 00:50:05,280 {\an2}nine layers of sponge packed full of cherry jam, 1297 00:50:05,320 --> 00:50:08,120 {\an2}chocolate buttercream and kirsch-soaked cherries. 1298 00:50:08,160 --> 00:50:11,080 {\an2}I've got a lot going on. I know, I can read Paul's mind! 1299 00:50:11,120 --> 00:50:12,120 {\an2}It's what I expect! 1300 00:50:12,160 --> 00:50:13,360 {\an2}I am a bit anxious. 1301 00:50:13,400 --> 00:50:14,800 {\an2}That's a lot of cake. 1302 00:50:14,840 --> 00:50:17,000 {\an2}She's got a lot of personality, Nigella. 1303 00:50:17,040 --> 00:50:19,640 {\an2}NOEL: While Nikki's throwing the kitchen sink at her cake... 1304 00:50:19,680 --> 00:50:22,040 {\an2}I just hope the flavours - that you're going to enjoy it. 1305 00:50:22,080 --> 00:50:23,800 {\an2}..Mo's hoping less is more. 1306 00:50:23,840 --> 00:50:25,680 {\an2}I'm keeping it pretty simple 1307 00:50:25,720 --> 00:50:28,520 {\an2}with lemon sponge and blueberry compote. 1308 00:50:28,560 --> 00:50:29,720 {\an2}I thought that's a bit boring 1309 00:50:29,760 --> 00:50:31,600 {\an2}because I'm looking around and people are doing like, 1310 00:50:31,640 --> 00:50:32,880 {\an2}God knows what. 1311 00:50:32,920 --> 00:50:34,720 {\an2}Mo's cake - a classic combination 1312 00:50:34,760 --> 00:50:36,760 {\an2}of lemon sponge and blueberry compote - 1313 00:50:36,800 --> 00:50:40,080 {\an2}will feature a self-portrait of his pet cat Simba. 1314 00:50:40,120 --> 00:50:41,160 {\an2}I thought it was a boy. 1315 00:50:41,200 --> 00:50:43,200 {\an2}Turns out it was a girl because she might be pregnant. 1316 00:50:43,240 --> 00:50:44,880 {\an2}Oh, my gosh. So you might have some kittens. 1317 00:50:44,920 --> 00:50:46,600 {\an2}I'll have one if you don't want them. Is that all right? 1318 00:50:46,640 --> 00:50:48,280 {\an2}Yeah. That's fine. 1319 00:50:48,320 --> 00:50:51,480 {\an2}I think having my own portrait is a bit narcissistic. 1320 00:50:51,520 --> 00:50:53,920 {\an2}I'll happily do a portrait of my dog. 1321 00:50:53,960 --> 00:50:55,160 {\an2}This is Gigi. 1322 00:50:55,200 --> 00:50:57,360 {\an2}ALISON: A collection of her favourite things, 1323 00:50:57,400 --> 00:50:58,560 {\an2}Clara will immortalise 1324 00:50:58,600 --> 00:51:00,280 {\an2}Gigi's paw prints in buttercream, 1325 00:51:00,320 --> 00:51:02,560 {\an2}paint her portrait in the style of Van Gogh, 1326 00:51:02,600 --> 00:51:05,320 {\an2}and build books from her pistachio and cardamom sponge. 1327 00:51:06,880 --> 00:51:08,360 {\an2}No, I know, Paul. 1328 00:51:08,400 --> 00:51:09,960 {\an2}It's not completely baked. 1329 00:51:10,000 --> 00:51:11,400 {\an2}I don't like that he's here. 1330 00:51:12,720 --> 00:51:15,440 {\an2}I love the sound of this cake. I do like pistachio cake. 1331 00:51:15,480 --> 00:51:18,200 {\an2}Do you? I love a baked pistachio cake. NIGELLA: Yeah! 1332 00:51:18,240 --> 00:51:20,680 {\an1}LAUGHTER 1333 00:51:20,720 --> 00:51:24,240 {\an2}ALISON: While Mo and Clara are putting pets in their portrait, 1334 00:51:24,280 --> 00:51:27,000 {\an2}Connie's features an animal a little less common. 1335 00:51:27,040 --> 00:51:28,560 {\an2}This is an elephant. 1336 00:51:28,600 --> 00:51:31,920 {\an2}My inspiration is a trip to Thailand. 1337 00:51:31,960 --> 00:51:35,040 {\an2}We visited an elephant sanctuary. 1338 00:51:35,080 --> 00:51:37,240 {\an2}Noel: Built from chocolate sponge and berry compote, 1339 00:51:37,280 --> 00:51:39,320 {\an2}Connie's cake will feature chocolate elephants 1340 00:51:39,360 --> 00:51:42,120 {\an2}roaming freely through green edible moss foliage 1341 00:51:42,160 --> 00:51:43,800 {\an2}and bright blue buttercream. 1342 00:51:43,840 --> 00:51:48,240 {\an2}The blue depicts the water in Thailand. 1343 00:51:48,280 --> 00:51:49,440 {\an2}Right. We're going to war. 1344 00:51:49,480 --> 00:51:51,040 {\an2}Me and you, Connie. That's it. 1345 00:51:51,080 --> 00:51:53,160 {\an2}Are you doing blue as well? Battle of the Blues! 1346 00:51:53,200 --> 00:51:57,120 {\an2}Right. We're gonna start building this masterpiece of a showstopper. 1347 00:51:57,160 --> 00:51:59,920 {\an2}Alison: As the bakers start to stack sponge and fillings... 1348 00:51:59,960 --> 00:52:02,000 {\an2}Oh, yes. This is a jammy jam. 1349 00:52:02,040 --> 00:52:03,520 {\an2}..every minute matters. 1350 00:52:03,560 --> 00:52:04,840 {\an2}A bit rushed. 1351 00:52:04,880 --> 00:52:08,160 {\an2}I'm stressed about time and building the cake is the most stressful part. 1352 00:52:08,200 --> 00:52:10,240 {\an2}NOEL: The quicker they complete their canvas... 1353 00:52:10,280 --> 00:52:12,680 {\an2}Oh, come on. ..the longer they'll have 1354 00:52:12,720 --> 00:52:15,000 {\an2}to perfect their all-important portrait. 1355 00:52:15,040 --> 00:52:17,520 {\an2}It feels quite tense in here. 1356 00:52:17,560 --> 00:52:18,560 {\an2}Come on. 1357 00:52:18,600 --> 00:52:20,840 {\an2}And after yesterday's warm cake collapsed, 1358 00:52:20,880 --> 00:52:23,280 {\an2}Danni and her dowels are under extra pressure 1359 00:52:23,320 --> 00:52:26,120 {\an2}to ensure her vegan sponge stays upright. 1360 00:52:26,160 --> 00:52:27,880 {\an2}I'm begging you, honey. Please. 1361 00:52:27,920 --> 00:52:29,760 {\an2}But she's not the only one struggling. 1362 00:52:31,520 --> 00:52:32,720 {\an2}Oh, that's hot. 1363 00:52:32,760 --> 00:52:34,560 {\an2}Moyin and Yannis are falling behind. 1364 00:52:34,600 --> 00:52:36,160 {\an2}The oven definitely held me up. 1365 00:52:36,200 --> 00:52:38,080 {\an2}Like, those extra 20 minutes of the cake cooling... 1366 00:52:38,120 --> 00:52:39,600 {\an2}The cakes would have been cool by now. 1367 00:52:39,640 --> 00:52:41,360 {\an2}I wanted this cake done in two hours. 1368 00:52:41,400 --> 00:52:45,000 {\an2}So I have one hour and 15 minutes left to decorate. 1369 00:52:45,040 --> 00:52:47,160 {\an2}I'm gonna have to paint like a maniac. 1370 00:52:49,720 --> 00:52:52,800 {\an2}Bakers, you have one hour left. 1371 00:52:52,840 --> 00:52:56,440 {\an2}ALISON: As the bakers push to finish their portrait cakes, 1372 00:52:56,480 --> 00:52:58,480 {\an2}the tent is missing one. 1373 00:52:58,520 --> 00:53:01,840 {\an2}And, well, Shannon's had to head home. 1374 00:53:01,880 --> 00:53:03,080 {\an2}I'm actually really upset 1375 00:53:03,120 --> 00:53:06,800 {\an2}because Shannon is like the person I'm closest here. 1376 00:53:06,840 --> 00:53:08,000 {\an2}Get better, darling. 1377 00:53:08,040 --> 00:53:09,240 {\an2}See you, Shannon. 1378 00:53:09,280 --> 00:53:11,280 {\an2}Yeah. Sending her lots of love. 1379 00:53:11,320 --> 00:53:14,360 {\an2}We'll keep the tent warm for her. 1380 00:53:14,400 --> 00:53:16,840 {\an2}NOEL: But for the remaining 11 bakers... 1381 00:53:16,880 --> 00:53:18,600 {\an2}My poor hand's cramping up. 1382 00:53:18,640 --> 00:53:20,440 {\an2}..cake assembly is in full swing. 1383 00:53:20,480 --> 00:53:23,880 {\an2}It's in. The spice in my spicy marg cake. 1384 00:53:23,920 --> 00:53:25,960 {\an2}Oh! So much going on. 1385 00:53:26,000 --> 00:53:27,560 {\an2}Are you OK? Oh my God, not really. 1386 00:53:27,600 --> 00:53:30,000 {\an2}You under pressure? Yeah. 1387 00:53:30,040 --> 00:53:31,240 {\an2}This is my paws. Yes. 1388 00:53:31,280 --> 00:53:34,280 {\an2}And obviously, the most important part is the self-portrait. 1389 00:53:34,320 --> 00:53:36,080 {\an2}This has got to be you on a cake. 1390 00:53:36,120 --> 00:53:37,120 {\an2}We are fondanting. 1391 00:53:37,160 --> 00:53:39,560 {\an2}Hopefully see a portrait appear of my little me. 1392 00:53:39,600 --> 00:53:40,720 {\an2}My colours are mixed. 1393 00:53:40,760 --> 00:53:42,240 {\an2}So I'm just putting them all in bags. 1394 00:53:42,280 --> 00:53:43,840 {\an2}Gonna get the face done. 1395 00:53:43,880 --> 00:53:45,200 {\an2}Breathe, Nikki. 1396 00:53:45,240 --> 00:53:46,680 {\an2}This is wafer paper. 1397 00:53:46,720 --> 00:53:49,960 {\an2}I'm gonna paint Simba and then stick it on there. 1398 00:53:50,000 --> 00:53:53,120 {\an2}ALISON: While the rest of the bakers begin fleshing out faces... 1399 00:53:53,160 --> 00:53:54,960 {\an2}Who wouldn't want a fondant face mask? 1400 00:53:55,000 --> 00:53:56,520 {\an2}..with his cakes now cooled... 1401 00:53:56,560 --> 00:53:58,480 {\an2}The hibiscus curd is slightly leaking out, 1402 00:53:58,520 --> 00:54:00,320 {\an2}but we've got curd at least. 1403 00:54:00,360 --> 00:54:02,200 {\an2}..Moyin's finally making headway. 1404 00:54:02,240 --> 00:54:03,800 {\an2}The next hour's was looking hectic. 1405 00:54:03,840 --> 00:54:05,280 {\an2}Got to get a head shape, carve it. 1406 00:54:05,320 --> 00:54:07,840 {\an2}It's called the head of heritage because it's like a head of me 1407 00:54:07,880 --> 00:54:09,960 {\an2}and it's, like, based on my Nigerian heritage. 1408 00:54:10,000 --> 00:54:11,920 {\an2}I've got modelling chocolate to cover my cake. 1409 00:54:11,960 --> 00:54:13,520 {\an2}I have to work fast. 1410 00:54:13,560 --> 00:54:15,600 {\an2}NOEL: And he's not the only one. 1411 00:54:15,640 --> 00:54:17,560 {\an2}Not happy with the timing at all. 1412 00:54:17,600 --> 00:54:19,480 {\an2}Already an hour behind schedule, 1413 00:54:19,520 --> 00:54:21,400 {\an2}Yannis is only just starting his 1414 00:54:21,440 --> 00:54:23,640 {\an2}time-consuming pointillism portrait. 1415 00:54:23,680 --> 00:54:25,040 {\an2}I think it's doable. 1416 00:54:25,080 --> 00:54:28,720 {\an2}Depends how crazy Yannis is feeling tonight. 1417 00:54:28,760 --> 00:54:31,160 {\an2}If Yannis is crazy, he's gonna achieve it. 1418 00:54:32,440 --> 00:54:35,000 {\an2}Bakers, you've got half an hour left. 1419 00:54:35,040 --> 00:54:36,520 {\an2}Oh, God. Come on, come on. 1420 00:54:36,560 --> 00:54:38,040 {\an2}This is speed decorating. 1421 00:54:38,080 --> 00:54:40,760 {\an2}It's going to plan...ish. It's leaning. 1422 00:54:40,800 --> 00:54:43,040 {\an2}If it gets too much of a lean on, I will cry. 1423 00:54:43,080 --> 00:54:45,600 {\an2}I simply have to hope that she holds. 1424 00:54:45,640 --> 00:54:46,800 {\an2}What stage are we at now? 1425 00:54:46,840 --> 00:54:48,840 {\an2}I just unmoulded my mirror. 1426 00:54:48,880 --> 00:54:51,760 {\an2}Behind it will be my face. I love that. 1427 00:54:53,040 --> 00:54:55,600 {\an2}It's a bit shakier than I would like. 1428 00:54:55,640 --> 00:54:57,960 {\an2}It looks disgusting. No, it does not. 1429 00:54:58,000 --> 00:55:00,040 {\an2}You're so harsh on yourself. So good. 1430 00:55:00,080 --> 00:55:01,680 {\an2}Yeah. It looks just like me, doesn't it? 1431 00:55:01,720 --> 00:55:02,760 {\an2}How are you feeling? 1432 00:55:02,800 --> 00:55:04,240 {\an2}I'm a little bit stressed for time. 1433 00:55:04,280 --> 00:55:06,520 {\an2}Is this you when you're stressed? Um, yeah. 1434 00:55:06,560 --> 00:55:08,040 {\an2}You're so chilled out. 1435 00:55:08,080 --> 00:55:10,240 {\an2}You know why? He's in pole position? Yeah. 1436 00:55:11,440 --> 00:55:13,400 {\an2}I'm just gonna put fruit around. 1437 00:55:13,440 --> 00:55:15,560 {\an2}In this one the figure's kind of meant to be 1438 00:55:15,600 --> 00:55:17,000 {\an2}like a fruit of Paradise. 1439 00:55:17,040 --> 00:55:18,560 {\an2}That's gonna look banging. 1440 00:55:18,600 --> 00:55:20,640 {\an2}This is my other favourite hobby. Knitting. 1441 00:55:20,680 --> 00:55:21,840 {\an2}That's turned out really well. 1442 00:55:21,880 --> 00:55:23,000 {\an2}Look at Moyin! 1443 00:55:23,040 --> 00:55:24,240 {\an2}Are you OK? Are you rushing? 1444 00:55:24,280 --> 00:55:26,080 {\an2}I'm rushing, but I can do it. 1445 00:55:26,120 --> 00:55:28,640 {\an2}Uh, elephant. Oh, God. 1446 00:55:28,680 --> 00:55:29,760 {\an2}I'm regretting everything. 1447 00:55:29,800 --> 00:55:32,400 {\an2}I'm even regretting coming to the tent right now. 1448 00:55:32,440 --> 00:55:34,400 {\an2}You have five minutes left. 1449 00:55:34,440 --> 00:55:38,080 {\an2}Portrait, portrait. Where's my portrait? 1450 00:55:38,120 --> 00:55:39,920 {\an2}I'm just gonna try and stick it on. 1451 00:55:39,960 --> 00:55:42,120 {\an2}This looks incredible. 1452 00:55:42,160 --> 00:55:44,240 {\an2}You chose one of the hardest things to do. 1453 00:55:44,280 --> 00:55:45,800 {\an2}I don't know why I did this to myself. 1454 00:55:47,080 --> 00:55:49,880 {\an2}Is this your hair? It is. That looks great. 1455 00:55:49,920 --> 00:55:50,960 {\an2}He's got this. 1456 00:55:53,000 --> 00:55:54,360 {\an2}That's my mirror. 1457 00:55:54,400 --> 00:55:55,400 {\an2}Get in there. 1458 00:56:00,360 --> 00:56:03,320 {\an2}A little bit patchy, but it's my face. 1459 00:56:03,360 --> 00:56:04,400 {\an2}My nose piercing. 1460 00:56:08,080 --> 00:56:09,920 {\an2}Come on, then. Let's finish this. 1461 00:56:09,960 --> 00:56:12,160 {\an2}You've got one minute left. 1462 00:56:12,200 --> 00:56:13,200 {\an2}Argh! 1463 00:56:15,720 --> 00:56:17,760 {\an2}OK. Those are just the face markings. 1464 00:56:17,800 --> 00:56:19,920 {\an2}So good with the gold on it. 1465 00:56:21,840 --> 00:56:23,600 {\an2}Oh, come on. 1466 00:56:23,640 --> 00:56:25,360 {\an2}I'm just going to freestyle the rest. 1467 00:56:25,400 --> 00:56:27,520 {\an2}Cover it with a lot of buttercream. 1468 00:56:27,560 --> 00:56:31,120 {\an2}Moyin, you have to be so proud of yourself. This is amazing. 1469 00:56:31,160 --> 00:56:34,240 {\an2}Bakers, your time is up. 1470 00:56:34,280 --> 00:56:36,520 {\an2}Please step away from yourselves. 1471 00:56:36,560 --> 00:56:37,560 {\an2}I'm done! 1472 00:56:40,520 --> 00:56:42,040 {\an2}Yeah. 1473 00:56:42,080 --> 00:56:43,600 {\an2}I'm happy with it. 1474 00:56:43,640 --> 00:56:45,560 {\an2}Incredible. Come here. 1475 00:56:48,360 --> 00:56:50,000 {\an2}I'm never doing that again. 1476 00:56:50,040 --> 00:56:51,040 {\an2}My poor baby. 1477 00:56:51,080 --> 00:56:53,360 {\an2}Oh, my poor baby! What are you doing? 1478 00:56:53,400 --> 00:56:55,840 {\an2}OK, bakers, that's your Showstopper done. 1479 00:56:55,880 --> 00:56:57,560 {\an2}If you'd like to step outside 1480 00:56:57,600 --> 00:56:59,680 {\an2}and we'll bring you back in for judging. 1481 00:56:59,720 --> 00:57:01,800 {\an2}Go and have a cup of tea. You deserve it. 1482 00:57:01,840 --> 00:57:03,040 {\an2}Oh, thanks! 1483 00:57:04,960 --> 00:57:08,000 {\an2}Well done. Well done, Gary. Thank you. 1484 00:57:08,040 --> 00:57:09,760 {\an2}Yay! 1485 00:57:09,800 --> 00:57:12,280 {\an2}Are you happy with him? Yeah, yeah, I am actually. 1486 00:57:14,760 --> 00:57:16,680 {\an2}Whose cake is that? Danni's cake. 1487 00:57:18,160 --> 00:57:20,280 {\an2}Oh, no, don't, don't, don't, don't. 1488 00:57:20,320 --> 00:57:22,240 {\an2}She's gonna go. She's going. 1489 00:57:22,280 --> 00:57:24,080 {\an2}I can't even watch. 1490 00:57:24,120 --> 00:57:25,280 {\an2}Oh, no! 1491 00:57:26,920 --> 00:57:29,120 {\an2}Oh, no! 1492 00:57:29,160 --> 00:57:30,200 {\an2}I'm so sorry. 1493 00:57:30,240 --> 00:57:32,320 {\an1}SOBBING 1494 00:57:32,360 --> 00:57:34,000 {\an2}Oh, come here, come here, come here. 1495 00:57:34,040 --> 00:57:35,040 {\an2}It's all right. Oh, baby. 1496 00:57:35,080 --> 00:57:36,240 {\an2}What did we say in the beginning? 1497 00:57:36,280 --> 00:57:38,120 {\an2}It's OK. It's just bloody cake, right? 1498 00:57:38,160 --> 00:57:40,120 {\an2}It's just cake, my love. 1499 00:57:40,160 --> 00:57:41,160 {\an2}Oh... 1500 00:57:44,240 --> 00:57:47,360 {\an2}NOEL: It's time to judge the bakers' self-portrait cakes. 1501 00:57:47,400 --> 00:57:49,400 {\an2}Danni, it's time for your Showstopper. 1502 00:57:49,440 --> 00:57:51,520 {\an2}Do you want some help? Oh, yeah. Please. 1503 00:57:59,400 --> 00:58:01,920 {\an2}It looks like it might have had a bit of an accident. 1504 00:58:01,960 --> 00:58:03,440 {\an2}You could definitely say that. 1505 00:58:03,480 --> 00:58:04,680 {\an2}She had a lazy lean-on. 1506 00:58:04,720 --> 00:58:07,040 {\an2}And then the big old tumble came. 1507 00:58:07,080 --> 00:58:08,200 {\an2}A riot of green. 1508 00:58:08,240 --> 00:58:10,520 {\an2}She is magnolia jam. 1509 00:58:10,560 --> 00:58:15,640 {\an2}And she also has stinging nettle and sticky willy in her. 1510 00:58:15,680 --> 00:58:18,320 {\an2}The magnolia in there is not carrying much flavour. 1511 00:58:18,360 --> 00:58:20,440 {\an2}The sponges as well - they're a little bit dense. 1512 00:58:20,480 --> 00:58:22,920 {\an2}I'm surprised it collapsed because it's quite robust. 1513 00:58:22,960 --> 00:58:24,120 {\an2}It's a very robust sponge. 1514 00:58:24,160 --> 00:58:26,720 {\an2}Well, I think the difficulty with vegan baking - 1515 00:58:26,760 --> 00:58:31,400 {\an2}without the eggs, you are missing a certain amount of glue. 1516 00:58:31,440 --> 00:58:32,560 {\an2}It's a shame it collapsed. 1517 00:58:32,600 --> 00:58:35,040 {\an2}But you did give us a cake, which is a good thing. 1518 00:58:35,080 --> 00:58:37,080 {\an2}Thank you so much for the feedback. 1519 00:58:37,120 --> 00:58:39,520 {\an2}Oh! Well done. Well done, Danni. 1520 00:58:43,960 --> 00:58:45,560 {\an2}LAUGHTER Is that Paul?That's Paul. 1521 00:58:46,880 --> 00:58:47,880 {\an2}It's very neat. 1522 00:58:47,920 --> 00:58:50,120 {\an2}But we almost saw this in the Signature as well. 1523 00:58:50,160 --> 00:58:52,000 {\an2}You know, a two-tier, piping around the outside. 1524 00:58:52,040 --> 00:58:54,080 {\an2}You've stayed in your safe place. 1525 00:58:54,120 --> 00:58:56,600 {\an2}I don't see it as playing it safe. 1526 00:58:56,640 --> 00:58:58,960 {\an2}It's playing to your strengths. 1527 00:58:59,000 --> 00:59:03,920 {\an2}It's lemon and lime sponge with a buttercream flavoured with lemon. 1528 00:59:03,960 --> 00:59:04,960 {\an2}I like the cake. 1529 00:59:05,000 --> 00:59:07,360 {\an2}I think the flavours could have been brighter. 1530 00:59:07,400 --> 00:59:09,040 {\an2}You are a very, very good baker, 1531 00:59:09,080 --> 00:59:11,080 {\an2}but if you're trying to push your flavour, 1532 00:59:11,120 --> 00:59:12,400 {\an2}push it a little bit more. 1533 00:59:12,440 --> 00:59:13,480 {\an2}OK. Will do. 1534 00:59:15,960 --> 00:59:17,240 {\an2}That looks amazing. 1535 00:59:17,280 --> 00:59:18,680 {\an2}It is fantastic. Right. 1536 00:59:18,720 --> 00:59:19,720 {\an2}He's going in! 1537 00:59:21,120 --> 00:59:23,840 {\an2}Oh, wow. I wasn't expecting that. 1538 00:59:23,880 --> 00:59:25,480 {\an2}It's the hibiscus curd that I put in the middle. 1539 00:59:25,520 --> 00:59:27,280 {\an2}And the flavour is meant to represent 1540 00:59:27,320 --> 00:59:28,720 {\an2}a Nigerian drink called zobo. 1541 00:59:29,760 --> 00:59:35,160 {\an2}There's something sherbetty in that curd which is just thrilling. 1542 00:59:35,200 --> 00:59:37,720 {\an2}However, your sponges are overbaked. 1543 00:59:37,760 --> 00:59:39,840 {\an2}Flavour-wise, though - stunning. 1544 00:59:39,880 --> 00:59:41,960 {\an2}Well done. Well done. Well done, Moyin. 1545 00:59:44,520 --> 00:59:46,840 {\an2}That looks amazing. You can see it's you. 1546 00:59:46,880 --> 00:59:48,960 {\an2}It's an almond chiffon sponge layered 1547 00:59:49,000 --> 00:59:51,960 {\an2}with cherry compote and whipped pistachio ganache. 1548 00:59:54,400 --> 00:59:57,880 {\an2}You've overbaked the chiffon, but the flavours are fascinating. 1549 00:59:57,920 --> 01:00:00,520 {\an2}First, you feel a bit like I'm having 1550 01:00:00,560 --> 01:00:03,520 {\an2}a slight experience here, and it feels like it's too much. 1551 01:00:03,560 --> 01:00:05,200 {\an2}And then it does come together. 1552 01:00:05,240 --> 01:00:06,280 {\an2}I enjoyed it. 1553 01:00:06,320 --> 01:00:08,240 {\an2}I just think your sponge is a little bit dry. 1554 01:00:11,280 --> 01:00:12,920 {\an2}I wouldn't have recognised that as you. 1555 01:00:12,960 --> 01:00:14,680 {\an2}There was supposed to be some more stuff on there. 1556 01:00:14,720 --> 01:00:15,840 {\an2}I can imagine. I'm sorry. 1557 01:00:15,880 --> 01:00:16,880 {\an2}Kind of one at a time. 1558 01:00:16,920 --> 01:00:17,920 {\an2}But I love the elephant. 1559 01:00:17,960 --> 01:00:18,960 {\an2}NOEL: That blue is beautiful. 1560 01:00:19,000 --> 01:00:20,880 {\an2}NIGELLA: Like the earth and sky. Yeah! 1561 01:00:22,480 --> 01:00:23,480 {\an2}Delicious. 1562 01:00:23,520 --> 01:00:25,440 {\an2}That compote works beautifully well with the sponge. 1563 01:00:25,480 --> 01:00:28,760 {\an2}And it's very fruity, which I like a lot. 1564 01:00:28,800 --> 01:00:30,280 {\an2}Thank you. I've got it. 1565 01:00:30,320 --> 01:00:31,320 {\an2}I'm going to give that to you 1566 01:00:31,360 --> 01:00:33,680 {\an2}as a present because you said you love elephants. 1567 01:00:33,720 --> 01:00:35,640 {\an2}I do. Thank you, darling. 1568 01:00:35,680 --> 01:00:37,240 {\an2}Gabe, are you ready? 1569 01:00:37,280 --> 01:00:39,080 {\an2}I'm ready. Let's do it. 1570 01:00:39,120 --> 01:00:41,080 {\an2}ALL: Yes! CHEERING AND APPLAUSE 1571 01:00:46,560 --> 01:00:47,800 {\an2}Where is your portrait? 1572 01:00:47,840 --> 01:00:49,480 {\an2}There is a mirror on the front of the cake. 1573 01:00:49,520 --> 01:00:51,600 {\an2}Usually my drag persona isn't around. 1574 01:00:51,640 --> 01:00:54,280 {\an2}So you have to get into that mirror before you can see it. 1575 01:00:56,040 --> 01:01:00,240 {\an2}Oh, that is clever. NOEL: So cool. Oh, my gosh. 1576 01:01:00,280 --> 01:01:02,320 {\an2}It's rather profound, actually. 1577 01:01:02,360 --> 01:01:03,880 {\an2}NOEL: That's beautiful. 1578 01:01:03,920 --> 01:01:09,600 {\an2}I suppose a lot of us feel we have a person beyond the surface. 1579 01:01:09,640 --> 01:01:11,120 {\an2}Yeah, very much so. Yeah. 1580 01:01:11,160 --> 01:01:12,920 {\an2}Before you dig in... 1581 01:01:12,960 --> 01:01:13,960 {\an2}ALL: Woo! 1582 01:01:14,000 --> 01:01:15,480 {\an1}LAUGHTER 1583 01:01:15,520 --> 01:01:17,920 {\an2}Right. So it's orange sponge 1584 01:01:17,960 --> 01:01:21,800 {\an2}with citrus curd and orange buttercream. 1585 01:01:21,840 --> 01:01:23,640 {\an2}The citrus is really in your face. 1586 01:01:23,680 --> 01:01:25,920 {\an2}I love it. I think the flavour is fantastic. Fabulous. 1587 01:01:25,960 --> 01:01:30,360 {\an2}But something's gone a teeny bit wrong in the cake. 1588 01:01:30,400 --> 01:01:32,160 {\an2}They're all overbaked. Right. 1589 01:01:32,200 --> 01:01:35,440 {\an2}It is a pity because the flavours are so fabulous. 1590 01:01:38,480 --> 01:01:39,480 {\an2}I think it's charming. 1591 01:01:39,520 --> 01:01:41,240 {\an2}I mean, you can see it's you. 1592 01:01:41,280 --> 01:01:44,160 {\an2}So I've got chocolate, cream cheese frosting, 1593 01:01:44,200 --> 01:01:46,440 {\an2}black cherry jam, kirsch cherries. 1594 01:01:46,480 --> 01:01:48,800 {\an2}There's also chocolate ganache. 1595 01:01:48,840 --> 01:01:50,400 {\an2}That's one big chocolate cake! It is. 1596 01:01:52,200 --> 01:01:54,000 {\an2}There's so many things going on in there. 1597 01:01:54,040 --> 01:01:55,960 {\an2}It's very difficult to concentrate on one thing. 1598 01:01:56,000 --> 01:01:58,840 {\an2}What's interesting is, you're so exuberant, 1599 01:01:58,880 --> 01:02:00,520 {\an2}and this is a bit over the top 1600 01:02:00,560 --> 01:02:02,840 {\an2}because you were overexcited to do everything. Yeah. 1601 01:02:02,880 --> 01:02:04,160 {\an2}Did it say that in your school reports? 1602 01:02:04,200 --> 01:02:05,240 {\an2}And a whole lot more. 1603 01:02:09,400 --> 01:02:11,200 {\an2}Impressive. It's really lovely. 1604 01:02:11,240 --> 01:02:13,240 {\an2}I mean, the Van Gogh style doesn't quite 1605 01:02:13,280 --> 01:02:15,440 {\an2}do justice to your personality. 1606 01:02:15,480 --> 01:02:16,840 {\an2}It's a bit more melancholy. 1607 01:02:16,880 --> 01:02:19,200 {\an2}Is the top one which was the raw one in the middle? 1608 01:02:19,240 --> 01:02:20,680 {\an2}No! Paul! 1609 01:02:20,720 --> 01:02:22,680 {\an2}Bad manners to bring that up. 1610 01:02:22,720 --> 01:02:25,880 {\an2}OK. It's a pistachio sponge with a hint of cardamom 1611 01:02:25,920 --> 01:02:29,080 {\an2}and almond liqueur, cream cheese. 1612 01:02:29,120 --> 01:02:31,560 {\an2}I really like the pistachio cake, but the cardamom - 1613 01:02:31,600 --> 01:02:32,960 {\an2}I didn't get too much of that. 1614 01:02:33,000 --> 01:02:34,160 {\an2}I love the flavours. 1615 01:02:34,200 --> 01:02:37,760 {\an2}Maybe just a bit more sharpness to balance the richness. 1616 01:02:39,800 --> 01:02:40,800 {\an2}It's fabulous. 1617 01:02:40,840 --> 01:02:42,440 {\an2}It just makes you smile. 1618 01:02:42,480 --> 01:02:45,600 {\an2}And I am very interested to taste it. 1619 01:02:45,640 --> 01:02:48,560 {\an2}My Showstopper is traditional carrot cake with 1620 01:02:48,600 --> 01:02:51,400 {\an2}a cream cheese frosting and a salted caramel sauce. 1621 01:02:55,120 --> 01:02:57,040 {\an2}There's quite a bit of cinnamon. 1622 01:02:57,080 --> 01:02:59,120 {\an2}Cinnamon can bring a bit of fire. Mm-hm. 1623 01:02:59,160 --> 01:03:00,200 {\an2}I like that. 1624 01:03:00,240 --> 01:03:02,240 {\an2}Just be careful with some of the rising agents. 1625 01:03:02,280 --> 01:03:03,880 {\an2}It just sits at the back of your tongue. 1626 01:03:03,920 --> 01:03:06,160 {\an2}But otherwise - fantastic. 1627 01:03:06,200 --> 01:03:09,040 {\an2}Well done. I mean, it's really fabulous. Thank you. 1628 01:03:09,080 --> 01:03:10,080 {\an2}You're welcome. 1629 01:03:16,920 --> 01:03:19,360 {\an2}Straight off you can see it's you. Thanks. 1630 01:03:19,400 --> 01:03:20,920 {\an2}Love the pattern. 1631 01:03:20,960 --> 01:03:22,840 {\an2}That is so gorgeous. 1632 01:03:22,880 --> 01:03:25,200 {\an2}Knitting - there's something very cosy about it. 1633 01:03:25,240 --> 01:03:27,560 {\an2}So this is lemon and vanilla sponge, 1634 01:03:27,600 --> 01:03:30,680 {\an2}white chocolate ganache and a lemon and mango curd. 1635 01:03:33,800 --> 01:03:35,440 {\an2}I think that's a beautiful cake. 1636 01:03:35,480 --> 01:03:37,640 {\an2}It's light, it's tart in the right places, 1637 01:03:37,680 --> 01:03:39,640 {\an2}and the sponge is beautifully baked. 1638 01:03:39,680 --> 01:03:44,000 {\an2}I could have taken a pinch of salt in it to make the lemon brighter. 1639 01:03:44,040 --> 01:03:45,440 {\an2}Yeah. No, I mean a pinch. 1640 01:03:45,480 --> 01:03:46,600 {\an2}But it's beautiful. 1641 01:03:46,640 --> 01:03:50,360 {\an2}There's confidence in your cake, and it's lovely to see 1642 01:03:50,400 --> 01:03:53,400 {\an2}because you have had a bit of a tough time of it. 1643 01:03:53,440 --> 01:03:54,520 {\an2}Yeah. Well done. 1644 01:03:54,560 --> 01:03:55,560 {\an2}Well done. 1645 01:04:00,120 --> 01:04:02,920 {\an2}I think the portrait is brilliant. What's the cat's name? 1646 01:04:02,960 --> 01:04:04,680 {\an2}Simba. It's a good looking cat. 1647 01:04:04,720 --> 01:04:06,040 {\an2}What type of cat is it? 1648 01:04:06,080 --> 01:04:08,560 {\an2}I don't know. Ginger? Great. 1649 01:04:08,600 --> 01:04:10,000 {\an1}LAUGHTER 1650 01:04:10,040 --> 01:04:11,040 {\an2}Thanks for that, Mo. 1651 01:04:11,080 --> 01:04:12,560 {\an2}Well, it's a good looking cake. 1652 01:04:12,600 --> 01:04:15,080 {\an2}It's very Dutch Old Master in the colours. 1653 01:04:15,120 --> 01:04:16,120 {\an2}OK. 1654 01:04:16,160 --> 01:04:19,840 {\an2}It's lemon sponge with a blueberry compote 1655 01:04:19,880 --> 01:04:22,240 {\an2}and a cream cheese filling. 1656 01:04:32,480 --> 01:04:33,520 {\an2}That's spot-on. 1657 01:04:38,400 --> 01:04:39,720 {\an2}It's beautiful. 1658 01:04:39,760 --> 01:04:41,640 {\an2}That's what you talk about simplicity. 1659 01:04:41,680 --> 01:04:43,520 {\an2}Everything goes together really well. 1660 01:04:43,560 --> 01:04:44,920 {\an2}It's been thought through. Yeah. 1661 01:04:44,960 --> 01:04:46,440 {\an2}And I could sit there and eat all that. 1662 01:04:46,480 --> 01:04:48,880 {\an2}Well done. Thank you. Thank you. 1663 01:04:51,840 --> 01:04:52,840 {\an2}Well done, Mo! 1664 01:04:53,960 --> 01:04:55,840 {\an2}I'm feeling pretty good. 1665 01:04:55,880 --> 01:04:58,480 {\an2}I'm quite happy with where I am. 1666 01:04:58,520 --> 01:05:00,200 {\an2}If I do win, it's a nice start. 1667 01:05:00,240 --> 01:05:01,240 {\an2}Like, a nice vibe. 1668 01:05:03,000 --> 01:05:05,640 {\an2}Paul... He said I was a good baker. 1669 01:05:05,680 --> 01:05:06,880 {\an2}Will I get Star Baker? 1670 01:05:06,920 --> 01:05:08,680 {\an2}I'm not hundred percent confident about that. 1671 01:05:08,720 --> 01:05:09,760 {\an2}Possibly Mo now. 1672 01:05:09,800 --> 01:05:11,600 {\an2}It were amazing, weren't it? 1673 01:05:11,640 --> 01:05:13,880 {\an2}That went OK. I'm happy with that. 1674 01:05:13,920 --> 01:05:15,360 {\an2}They seemed to like it. 1675 01:05:15,400 --> 01:05:16,720 {\an2}I don't know what will happen, 1676 01:05:16,760 --> 01:05:20,360 {\an2}but I don't think I could have hoped for much better. 1677 01:05:20,400 --> 01:05:23,960 {\an2}I have accepted that I'm going to be the one going. 1678 01:05:24,000 --> 01:05:25,040 {\an2}Absolutely. 1679 01:05:25,080 --> 01:05:28,600 {\an2}I have had two catastrophic failures. 1680 01:05:28,640 --> 01:05:30,440 {\an2}I'm on the chopping block this time. 1681 01:05:32,760 --> 01:05:35,360 {\an2}Oh, I need a lie down after today. How do you feel? 1682 01:05:35,400 --> 01:05:39,840 {\an2}I feel so happy. I say that, even though I have got sugar poisoning. 1683 01:05:39,880 --> 01:05:41,160 {\an1}LAUGHTER 1684 01:05:41,200 --> 01:05:43,200 {\an2}So, our very first Showstopper. 1685 01:05:43,240 --> 01:05:44,880 {\an2}You've only got 11 bites. 1686 01:05:44,920 --> 01:05:47,080 {\an2}Because unfortunately, Shannon had to go home. 1687 01:05:47,120 --> 01:05:48,880 {\an2}Before we came into this challenge 1688 01:05:48,920 --> 01:05:53,480 {\an2}Shannon was sort of lingering down at the bottom with Molly and Danni. 1689 01:05:53,520 --> 01:05:55,720 {\an2}Danni's cake was in trouble before it fell. 1690 01:05:55,760 --> 01:06:00,240 {\an2}But I have to say, I was thrilled that Molly came back from 1691 01:06:00,280 --> 01:06:02,800 {\an2}the Signature and the Technical Challenge. 1692 01:06:02,840 --> 01:06:05,280 {\an2}So for me, Molly's put herself up. 1693 01:06:05,320 --> 01:06:07,520 {\an2}I think Nigella and I will have to have a chat afterwards, 1694 01:06:07,560 --> 01:06:09,520 {\an2}but I think Star Baker is a bit more clean-cut. 1695 01:06:09,560 --> 01:06:11,520 {\an2}I think you've got Tom, Gary and Mo. 1696 01:06:11,560 --> 01:06:14,600 {\an2}I love what Tom does. I love his flavours. 1697 01:06:14,640 --> 01:06:16,800 {\an2}Gary did well. I think he's got a lot to show. 1698 01:06:16,840 --> 01:06:19,640 {\an2}But then Mo comes along. A little bit of magic. 1699 01:06:19,680 --> 01:06:20,840 {\an2}It's extraordinary. 1700 01:06:20,880 --> 01:06:24,160 {\an2}But I have to say, I did really love Gabe's. 1701 01:06:24,200 --> 01:06:25,600 {\an2}You got a little bit emotional. 1702 01:06:25,640 --> 01:06:27,520 {\an2}I thought there was something really wonderful about 1703 01:06:27,560 --> 01:06:28,960 {\an2}that mirror that you cracked. 1704 01:06:29,000 --> 01:06:31,040 {\an2}Do you think one day your true self 1705 01:06:31,080 --> 01:06:32,840 {\an2}will emerge through a mirror, Paul? 1706 01:06:32,880 --> 01:06:34,840 {\an2}And it will be Gary. Yeah! 1707 01:06:43,280 --> 01:06:45,480 {\an2}Well done, bakers. That was an amazing week. 1708 01:06:45,520 --> 01:06:49,440 {\an2}I've got the great job of announcing Star Baker. 1709 01:06:49,480 --> 01:06:52,160 {\an2}And the Star Baker this week is... 1710 01:06:57,240 --> 01:06:58,240 {\an2}..Mo. 1711 01:06:58,280 --> 01:07:00,280 {\an1}CHEERING AND APPLAUSE 1712 01:07:04,720 --> 01:07:06,880 {\an2}Unfortunately, I have the sad 1713 01:07:06,920 --> 01:07:10,760 {\an2}job of announcing which baker is leaving. 1714 01:07:10,800 --> 01:07:13,360 {\an2}The first baker leaving the tent is... 1715 01:07:17,160 --> 01:07:18,480 {\an2}..no-one! 1716 01:07:18,520 --> 01:07:19,680 {\an2}Oh, shut the front door! 1717 01:07:19,720 --> 01:07:21,960 {\an1}LAUGHTER 1718 01:07:22,000 --> 01:07:24,960 {\an2}You are all safe. Well done. 1719 01:07:29,400 --> 01:07:30,600 {\an2}What just happened? 1720 01:07:30,640 --> 01:07:32,440 {\an2}Actually what just happened? 1721 01:07:32,480 --> 01:07:34,160 {\an2}Um... 1722 01:07:34,200 --> 01:07:36,760 {\an2}I shouldn't be here. 1723 01:07:36,800 --> 01:07:38,640 {\an2}No mistakes. No mistakes. No mistakes. 1724 01:07:38,680 --> 01:07:40,880 {\an2}I want to see a step up. 1725 01:07:40,920 --> 01:07:42,040 {\an2}Absolutely. 1726 01:07:42,080 --> 01:07:44,320 {\an2}I am so happy. 1727 01:07:44,360 --> 01:07:45,960 {\an2}So relieved. 1728 01:07:46,000 --> 01:07:47,920 {\an2}I nearly cried with relief, I really did. 1729 01:07:47,960 --> 01:07:50,480 {\an2}Because apparently I cry at everything at the moment. 1730 01:07:50,520 --> 01:07:52,720 {\an2}So that's what the tent does to you. 1731 01:07:52,760 --> 01:07:55,440 {\an2}We had a very difficult decision to make. 1732 01:07:55,480 --> 01:07:58,440 {\an2}Because Shannon was unwell and had to leave, 1733 01:07:58,480 --> 01:08:01,480 {\an2}it seemed the fairest thing to give everyone a chance, 1734 01:08:01,520 --> 01:08:04,560 {\an2}go into next week, and prove themselves then. 1735 01:08:04,600 --> 01:08:07,960 {\an2}It's so nice no-one going home because I'm just getting to know 1736 01:08:08,000 --> 01:08:10,200 {\an2}all these people and everyone's dead nice. 1737 01:08:10,240 --> 01:08:12,880 {\an2}It'd be such a shame, like, to see anyone leave. 1738 01:08:12,920 --> 01:08:14,960 {\an2}Well done, Gary. That was close. 1739 01:08:15,000 --> 01:08:17,120 {\an2}They'd come up to me and they said I was that far. 1740 01:08:17,160 --> 01:08:18,360 {\an2}That far. 1741 01:08:18,400 --> 01:08:20,920 {\an2}But I think Mo's Showstopper is amazing. 1742 01:08:20,960 --> 01:08:22,240 {\an2}Mo was a worthy winner. 1743 01:08:22,280 --> 01:08:23,280 {\an2}Great job. 1744 01:08:23,320 --> 01:08:26,000 {\an2}Getting the Star Baker is like, what more can you want? 1745 01:08:26,040 --> 01:08:27,520 {\an2}More of the same. 1746 01:08:27,560 --> 01:08:29,040 {\an2}It's quite a confidence boost. 1747 01:08:29,080 --> 01:08:31,440 {\an2}I took a lot of pride in the fact that I'm self-taught. 1748 01:08:31,480 --> 01:08:34,240 {\an2}It's an acknowledgement that you are pretty good. 1749 01:08:34,280 --> 01:08:35,520 {\an2}Yeah, it's nice. 1750 01:08:36,720 --> 01:08:38,680 {\an2}Next time... 1751 01:08:38,720 --> 01:08:39,960 {\an2}..it's biscuit week. 1752 01:08:40,000 --> 01:08:41,200 {\an2}Look good, don't they? 1753 01:08:41,240 --> 01:08:42,920 {\an2}With a super-sized signature... 1754 01:08:42,960 --> 01:08:44,760 {\an2}Who doesn't love a big American cookie? 1755 01:08:44,800 --> 01:08:45,880 {\an2}The bigger, the better! 1756 01:08:45,920 --> 01:08:47,480 {\an2}..a tiny Technical... 1757 01:08:47,520 --> 01:08:49,600 {\an2}Reveal the Iced Gems! 1758 01:08:49,640 --> 01:08:51,800 {\an2}Oh, my God! 1759 01:08:51,840 --> 01:08:53,640 {\an2}..and an intricate Showstopper... 1760 01:08:53,680 --> 01:08:56,000 {\an2}Does it look like a mosaic? It's not good. 1761 01:08:56,040 --> 01:08:57,760 {\an2}..that sees a few bakers crumble. 1762 01:08:57,800 --> 01:08:58,840 {\an2}Do you eat biscuits? 1763 01:08:58,880 --> 01:09:01,560 {\an2}No. Not really. They're a really old people thing. 1764 01:09:03,520 --> 01:09:05,560 {\an2}Are you a Star Baker in the making? 1765 01:09:05,600 --> 01:09:09,000 {\an2}If you'd like to apply for the next series of Bake Off, visit... 1766 01:09:15,080 --> 01:09:17,080 {\an2}Subtitles by Red Bee Media