1 00:00:00,000 --> 00:00:00,000 GBBO.S08E08.Forgotten.Bakes.Week.srt 2 00:00:02,000 --> 00:00:04,400 Hey, Sandi, look, I've been baking. I'm not sure I've totally nailed it. 3 00:00:04,400 --> 00:00:06,720 I put them in the oven and forgot about them. That's brilliant! Is it? 4 00:00:06,720 --> 00:00:09,120 Yeah, it's the theme of the week, Forgotten Bakes. 5 00:00:09,120 --> 00:00:11,480 Sometimes it's like I'm working on a psychic level. 6 00:00:11,480 --> 00:00:13,520 Yeah, that's certainly one explanation. 7 00:00:13,520 --> 00:00:15,680 I've got to go, I've left the bath running. 8 00:00:15,680 --> 00:00:19,280 Welcome to The Great British Bake-Off. 9 00:00:19,280 --> 00:00:21,520 NARRATOR: Last time... One more toss and then I'm done. 10 00:00:21,520 --> 00:00:24,080 ..there was an Italian heat wave... Ah! 11 00:00:24,080 --> 00:00:26,760 ..Sophie and Liam impressed with their creativity... 12 00:00:26,760 --> 00:00:28,360 It's just amazing to look at. 13 00:00:28,360 --> 00:00:31,400 ..but Steven had the style AND substance... 14 00:00:31,400 --> 00:00:33,840 I think you could sell them in any pastry shop in Italy. 15 00:00:33,840 --> 00:00:37,000 ..landing his third Star Baker title. 16 00:00:37,000 --> 00:00:39,840 Stacey and Kate were stretched out of shape... 17 00:00:39,840 --> 00:00:41,280 Absolute disaster. 18 00:00:41,280 --> 00:00:43,200 ..but it was Yan who unravelled... 19 00:00:43,200 --> 00:00:46,560 Oh, no lamination. ..and we had to say arrivederci. 20 00:00:46,560 --> 00:00:48,160 A totally wonderful adventure. 21 00:00:48,160 --> 00:00:50,360 Thank you so much. SANDI: This time... 22 00:00:50,360 --> 00:00:52,320 Don't leak. Don't leak, don't leak. 23 00:00:52,320 --> 00:00:55,160 ..it's a blast from the past with Forgotten Bakes... 24 00:00:55,160 --> 00:00:56,920 Who has ever have heard of this before? 25 00:00:56,920 --> 00:00:58,440 A sweet and savoury signature... 26 00:00:58,440 --> 00:01:00,000 I've literally dropped a clanger! 27 00:01:00,000 --> 00:01:01,760 ..a traditional technical tart... 28 00:01:01,760 --> 00:01:05,000 It's raw. ..and a grand Victorian show stopper... 29 00:01:05,000 --> 00:01:08,040 Don't drop it... That demands... 30 00:01:08,040 --> 00:01:12,040 the utmost finesse. 31 00:01:36,240 --> 00:01:39,000 The quarterfinals are here. The competition is on now. 32 00:01:39,000 --> 00:01:40,560 It's quite intense. 33 00:01:40,560 --> 00:01:41,680 Final five! 34 00:01:41,680 --> 00:01:43,200 It's very exciting. 35 00:01:43,200 --> 00:01:45,440 I can't actually believe I'm still here. It's great. 36 00:01:45,440 --> 00:01:48,120 It's a bit weird, you're like, andquot;Oh, my God, where is everyone? 37 00:01:48,120 --> 00:01:50,000 It feels different now, it's going to be a lot harder. 38 00:01:50,000 --> 00:01:52,480 We know what's riding on how we perform on each bake, and yeah, 39 00:01:52,480 --> 00:01:54,160 I think everyone's feeling it now. 40 00:01:54,160 --> 00:01:56,200 Over the next few days, I just need to be consistent. 41 00:01:56,200 --> 00:01:58,640 Just bang out three good bakes, 42 00:01:58,640 --> 00:02:00,280 and I should be fine. 43 00:02:00,280 --> 00:02:04,280 Let's see what happens, innit? 44 00:02:04,400 --> 00:02:07,120 Morning, bakers. This week is all about Forgotten Bakes. 45 00:02:07,120 --> 00:02:11,040 It's those classic creations of the past, which lately may have been, 46 00:02:11,040 --> 00:02:12,560 I don't know, overlooked. 47 00:02:12,560 --> 00:02:14,160 For your Signature Challenge, 48 00:02:14,160 --> 00:02:17,400 Prue and Paul would love you to make a Bedfordshire clanger. 49 00:02:17,400 --> 00:02:18,880 It's a bit like a Cornish pasty, 50 00:02:18,880 --> 00:02:22,840 except this was for a farm worker's lunch as opposed to a tin miner's 51 00:02:22,840 --> 00:02:26,600 lunch. Made from suet pastry, your clanger should be sweet at one end, 52 00:02:26,600 --> 00:02:30,440 savoury at the other, with a sneaky pastry wall dividing the two, 53 00:02:30,440 --> 00:02:34,440 assembled by a tiny pastry builder called Neville. 54 00:02:34,560 --> 00:02:38,520 You worry me. The judges would like your 2017 take on this traditional 55 00:02:38,520 --> 00:02:40,040 recipe. Any flavours that you like, 56 00:02:40,040 --> 00:02:43,000 you've got two hours to make four Bedfordshire clangers. 57 00:02:43,000 --> 00:02:47,000 On your marks. Get set. Bake. 58 00:02:48,440 --> 00:02:50,720 Clanger's a weird name. 59 00:02:50,720 --> 00:02:51,920 The clanger. 60 00:02:51,920 --> 00:02:55,920 This is not the kind of baking I like to do. 61 00:02:56,200 --> 00:02:59,400 No, I'm not really into making clangers, no. 62 00:02:59,400 --> 00:03:01,360 Conceptually, I think it works really well. 63 00:03:01,360 --> 00:03:04,080 You know, the savoury and the sweet, your entire meal in one. 64 00:03:04,080 --> 00:03:07,160 I suppose it's a bit like aeroplane food. 65 00:03:07,160 --> 00:03:11,000 Just got to deliver on this, haven't I? Not drop any clangers. 66 00:03:11,000 --> 00:03:14,400 I'm here all week! 67 00:03:14,400 --> 00:03:16,960 PRUE: The clanger is a bit like a Cornish pasty, 68 00:03:16,960 --> 00:03:18,240 except it's long and thin 69 00:03:18,240 --> 00:03:21,920 and sausage-shaped because it has to contain two fillings. 70 00:03:21,920 --> 00:03:25,280 One of the dangers is getting the fillings right 71 00:03:25,280 --> 00:03:28,080 so that they're not too wet and will leak out. 72 00:03:28,080 --> 00:03:30,760 The other danger is trying to overcompensate for that, 73 00:03:30,760 --> 00:03:32,960 and so they'll make their fillings too dry. 74 00:03:32,960 --> 00:03:34,840 You don't want a stodgy clanger. 75 00:03:34,840 --> 00:03:38,480 And the key thing about the clanger is the pastry itself. 76 00:03:38,480 --> 00:03:40,320 It must be made with suet. 77 00:03:40,320 --> 00:03:42,720 If the pastry's too flimsy and it breaks apart, 78 00:03:42,720 --> 00:03:45,080 it indicates you haven't worked the dough enough. 79 00:03:45,080 --> 00:03:46,360 Over-mix, it'll be like rubber 80 00:03:46,360 --> 00:03:48,240 and you'll break your teeth getting into it. 81 00:03:48,240 --> 00:03:51,160 It's finding that balance between the two. 82 00:03:51,160 --> 00:03:53,360 Just rubbing in my butter into my suet, 83 00:03:53,360 --> 00:03:56,520 which is that disgusting-looking thing there that's like baked, like, 84 00:03:56,520 --> 00:03:58,000 worms or something, isn't it? 85 00:03:58,000 --> 00:04:02,000 NOEL: Suet is a fat found around the loins and kidneys of cows and sheep. 86 00:04:02,280 --> 00:04:04,200 That yummy fat! 87 00:04:04,200 --> 00:04:05,800 When used to make pastry, 88 00:04:05,800 --> 00:04:07,560 it creates a soft texture, 89 00:04:07,560 --> 00:04:10,520 firm enough to hold its shape when filled. 90 00:04:10,520 --> 00:04:13,480 It's replacing butter or lard or whatever you decide to use. 91 00:04:13,480 --> 00:04:14,920 I think they originally used it 92 00:04:14,920 --> 00:04:16,800 because it's so much cheaper than butter. 93 00:04:16,800 --> 00:04:20,040 It's quite similar to other pastries, try not to overwork it. 94 00:04:20,040 --> 00:04:21,800 Hello, Steven. Good morning. 95 00:04:21,800 --> 00:04:23,360 So, Bedfordshire clanger... 96 00:04:23,360 --> 00:04:24,800 We're going Mediterranean. 97 00:04:24,800 --> 00:04:26,360 Lots of herbs and spices. 98 00:04:26,360 --> 00:04:28,280 Steven's spicy clangers will be 99 00:04:28,280 --> 00:04:30,440 filled with feta and onion at one end, 100 00:04:30,440 --> 00:04:32,720 and orange blossom baklava at the other. 101 00:04:32,720 --> 00:04:35,800 What sort of colour are you going to get on your pastry? 102 00:04:35,800 --> 00:04:38,640 This colour, this colour, or this colour? 103 00:04:38,640 --> 00:04:40,760 Yeah, there you go. I think a bit more Prue! 104 00:04:40,760 --> 00:04:42,160 Prue! 105 00:04:42,160 --> 00:04:44,200 We are preparing a station for rolling. 106 00:04:44,200 --> 00:04:46,160 Can I sprinkle some? Yeah. 107 00:04:46,160 --> 00:04:48,920 Do you want me to show you how to do it like a baker? Go on, then. 108 00:04:48,920 --> 00:04:51,720 See, you get a pinch, then you just do this. 109 00:04:51,720 --> 00:04:54,920 Obviously, I wasn't going to soil my hands! 110 00:04:54,920 --> 00:04:56,960 Good morning, Liam. 111 00:04:56,960 --> 00:04:59,960 Hi, Liam. So I want to know about your pastry. 112 00:04:59,960 --> 00:05:02,640 I want the pastry to be relatively short, like flaky, 113 00:05:02,640 --> 00:05:04,520 sort of melt-in-the-mouth situation. 114 00:05:04,520 --> 00:05:08,200 But I want it to be robust enough to keep the fillings in. 115 00:05:08,200 --> 00:05:09,920 Liam's pastry will melt away 116 00:05:09,920 --> 00:05:13,520 to reveal flavours inspired by his favourite pizza toppings - 117 00:05:13,520 --> 00:05:16,560 a pesto chicken and mozzarella savoury filling will sit 118 00:05:16,560 --> 00:05:19,040 alongside an apple and plum sweet. 119 00:05:19,040 --> 00:05:20,800 Because it's like pizza-inspired, 120 00:05:20,800 --> 00:05:23,440 I'm doing some dipping sauces as well. 121 00:05:23,440 --> 00:05:25,560 Who has dipping sauces with a pizza? 122 00:05:25,560 --> 00:05:28,640 I do. What? What? You have dipping sauces with pizza! 123 00:05:28,640 --> 00:05:31,080 NOEL: Yeah, you do. Yeah. 124 00:05:31,080 --> 00:05:32,560 Oh, this youth of today! 125 00:05:32,560 --> 00:05:33,760 I know. 126 00:05:33,760 --> 00:05:37,160 This is a modern take, so let's see what it's like. 127 00:05:37,160 --> 00:05:40,040 Traditionally, Bedfordshire clangers had a meat, potato, 128 00:05:40,040 --> 00:05:41,840 and diced veg filling at one end, 129 00:05:41,840 --> 00:05:43,600 with apple and jam at the other. 130 00:05:43,600 --> 00:05:47,120 It's vital the bakers make an equally brilliant sweet and savoury 131 00:05:47,120 --> 00:05:49,480 marriage. It's a really cool concept. 132 00:05:49,480 --> 00:05:52,120 Like, it's just a pasty with a sweet and savoury side. 133 00:05:52,120 --> 00:05:54,720 It's nothing, like, that ground-breaking, 134 00:05:54,720 --> 00:05:56,920 no disrespect, but... 135 00:05:56,920 --> 00:05:59,080 The people of Bedfordshire will be up in arms! 136 00:05:59,080 --> 00:06:01,400 The main bit of cooking is the caramelized onions, 137 00:06:01,400 --> 00:06:03,080 so I've got to get that on ASAP. 138 00:06:03,080 --> 00:06:07,080 I'm going for Camembert, rocket, pine nuts and caramelised onions. 139 00:06:07,600 --> 00:06:10,320 It's kind of a posh take on a cheese and pickle. 140 00:06:10,320 --> 00:06:14,280 Stacey's the only baker using a wet filling in her clangers. 141 00:06:14,280 --> 00:06:17,200 A cinnamon custard will surround the fresh blueberries 142 00:06:17,200 --> 00:06:19,480 and apple of her sweet. 143 00:06:19,480 --> 00:06:22,520 How are you containing that little river of custard? 144 00:06:22,520 --> 00:06:24,600 Well, this particular custard's quite thick. 145 00:06:24,600 --> 00:06:27,120 When it's inside, do you think it will loosen up? 146 00:06:27,120 --> 00:06:29,600 I've had a bit of a leaky clanger issue over the week. 147 00:06:29,600 --> 00:06:31,480 It's been quite stressful, I've got to tell you. 148 00:06:31,480 --> 00:06:35,040 When it's in, I'm walking away from the oven. I don't what to see what's going on in there! 149 00:06:35,040 --> 00:06:36,160 OK, well, good luck, Stacey. 150 00:06:36,160 --> 00:06:38,680 Thank you very much. See you later. Sounds delicious. 151 00:06:38,680 --> 00:06:40,440 I hope so. 152 00:06:40,440 --> 00:06:43,960 Whilst most of the bakers are sticking to familiar flavours, 153 00:06:43,960 --> 00:06:47,080 some are taking inspiration from further afield. 154 00:06:47,080 --> 00:06:49,840 This is the char siu, I love this marinade. 155 00:06:49,840 --> 00:06:51,360 It's got all yummy sauces. 156 00:06:51,360 --> 00:06:53,080 It's got hoi sin, soy sauce, 157 00:06:53,080 --> 00:06:55,960 rice wine vinegar, loads of those cool stuff. 158 00:06:55,960 --> 00:06:59,040 Sophie's char siu marinade will flavour the pork loin 159 00:06:59,040 --> 00:07:01,000 in a savoury filling, which will be 160 00:07:01,000 --> 00:07:04,800 complemented by a banana and pecan praline sweet. 161 00:07:04,800 --> 00:07:07,000 Interesting that you've chosen char siu. 162 00:07:07,000 --> 00:07:09,200 Have you practised this? A couple of times, yeah. 163 00:07:09,200 --> 00:07:10,880 Confident? Yeaaaah. 164 00:07:10,880 --> 00:07:13,720 You do know it's semifinal week next week? I know, I know! 165 00:07:13,720 --> 00:07:16,200 You know, I'm just taking every week as it comes because I don't want to 166 00:07:16,200 --> 00:07:18,520 be disappointed. Hope for the best, expect the worst. 167 00:07:18,520 --> 00:07:20,000 Good luck, Sophie. Thank you very much. 168 00:07:20,000 --> 00:07:22,440 Thank you. Thank you. Good luck, Sophie. 169 00:07:22,440 --> 00:07:26,280 Sophie isn't the only baker giving her clanger an exotic twist. 170 00:07:26,280 --> 00:07:30,280 I really enjoy Mexican food, so it's going to be a Mexican bean burrito. 171 00:07:30,480 --> 00:07:34,320 The Bedfordshire clanger's gone on holiday! 172 00:07:34,320 --> 00:07:38,280 Kate's burrito-inspired clanger will marry her vegetable chilli savoury 173 00:07:38,280 --> 00:07:42,280 filling with a Caribbean banana rice pudding sweet. 174 00:07:43,480 --> 00:07:46,440 I think Sophie's using banana. 175 00:07:46,440 --> 00:07:48,400 Either apple or banana works well. 176 00:07:48,400 --> 00:07:50,560 You don't get too much fluid coming off it. 177 00:07:50,560 --> 00:07:54,080 So yeah, it doesn't surprise me if there's lots of banana and apple doing the rounds. 178 00:07:54,080 --> 00:07:56,760 I haven't had a problem with the clangers leaking in the oven, 179 00:07:56,760 --> 00:07:58,000 but my baklava is quite dry. 180 00:07:58,000 --> 00:07:59,920 There's no fresh fruit in there to burst, 181 00:07:59,920 --> 00:08:01,680 so maybe it was the right thing to do. 182 00:08:01,680 --> 00:08:05,680 Bakers, you are halfway through your Signature Challenge! 183 00:08:05,800 --> 00:08:09,800 Halfway! So as Oasis would say, don't look back in clanger. 184 00:08:10,120 --> 00:08:12,000 That was terrible. 185 00:08:12,000 --> 00:08:15,720 He's getting funnier every week. Have you noticed? 186 00:08:15,720 --> 00:08:19,080 With multiple clangers to be filled, assembled and sealed, 187 00:08:19,080 --> 00:08:22,320 time management in the final hour is crucial. 188 00:08:22,320 --> 00:08:23,720 I think we're ready for action. 189 00:08:23,720 --> 00:08:25,000 It's pastry time. 190 00:08:25,000 --> 00:08:27,280 This is my pastry, which has been rested. 191 00:08:27,280 --> 00:08:29,160 Now, I'm going to start assembling. 192 00:08:29,160 --> 00:08:30,840 Fill it, roll it over, egg wash. 193 00:08:30,840 --> 00:08:32,120 The big thing is no leaking. 194 00:08:32,120 --> 00:08:34,320 I measured it, but it's not precise. 195 00:08:34,320 --> 00:08:36,840 I just measured it so I looked like I know what I'm doing! 196 00:08:36,840 --> 00:08:39,920 You know? All the gear, no idea. 197 00:08:39,920 --> 00:08:41,920 Originally, Bedfordshire clangers 198 00:08:41,920 --> 00:08:45,400 comprised one-third sweet to two-thirds savoury. 199 00:08:45,400 --> 00:08:48,800 Steven is the only baker sticking rigidly to this tradition. 200 00:08:48,800 --> 00:08:50,920 Sweet will sit here and savoury will sit here. 201 00:08:50,920 --> 00:08:53,840 That's so sweet, your little Berlin wall that you've done in the middle. 202 00:08:53,840 --> 00:08:57,840 I was going to say Trump wall, but I don't... Trump wall? Oh, you can say it. Solar-panelled. 203 00:08:57,920 --> 00:09:01,760 It stops the sweet and the savoury melanging in the middle. 204 00:09:01,760 --> 00:09:05,280 God forbid you would have a sweet and savoury melange. 205 00:09:05,280 --> 00:09:06,800 I'm in a bit of a rush. 206 00:09:06,800 --> 00:09:10,800 I need to concentrate on my custard. 207 00:09:15,080 --> 00:09:16,440 Have you started them? 208 00:09:16,440 --> 00:09:18,320 Yeah, yeah. I've got two done already. 209 00:09:18,320 --> 00:09:20,240 They in the oven? No, no, no. 210 00:09:20,240 --> 00:09:22,200 I'm scoring it, just like you would 211 00:09:22,200 --> 00:09:24,480 for bread, cos there is some expansion. 212 00:09:24,480 --> 00:09:26,120 I'm just doing the slashes. 213 00:09:26,120 --> 00:09:29,120 Traditionally, slashes were placed on either end of the clangers to 214 00:09:29,120 --> 00:09:31,560 differentiate between sweet and savoury. 215 00:09:31,560 --> 00:09:34,120 I've got my little pig, that's my pork, and I've got my banana. 216 00:09:34,120 --> 00:09:36,200 You don't want to be tucking into your sweet end 217 00:09:36,200 --> 00:09:37,480 when you want your savoury. 218 00:09:37,480 --> 00:09:39,320 That's my sweet. 219 00:09:39,320 --> 00:09:42,400 I haven't got time, oh, my God, oh, my God! 220 00:09:42,400 --> 00:09:44,040 Right, bakers, half an hour! 221 00:09:44,040 --> 00:09:45,200 Half an hour! 222 00:09:45,200 --> 00:09:48,000 I haven't spent enough time checking they're not going to be leaky. 223 00:09:48,000 --> 00:09:51,080 You're not gonna leak, you're not gonna leak, you're not gonna leak. You'll behave yourself. 224 00:09:51,080 --> 00:09:54,240 Going in, can't wait. 225 00:09:54,240 --> 00:09:58,040 They take about 25 minutes, which is...exactly what I have. 226 00:09:58,040 --> 00:10:01,200 I think one of them's going to leak. 227 00:10:01,200 --> 00:10:03,120 I'm really, really rushing. 228 00:10:03,120 --> 00:10:05,960 They're probably going to get a bit less than they should. 229 00:10:05,960 --> 00:10:07,520 Little bit late, I might say. 230 00:10:07,520 --> 00:10:09,440 Don't leak. Don't leak, don't leak. 231 00:10:09,440 --> 00:10:12,440 Do not leak. Let's just do 15 minutes and see what happens. 232 00:10:12,440 --> 00:10:14,440 Oh! Are you all right? 233 00:10:14,440 --> 00:10:18,400 Let's eat Camembert. Oh, cheese! 234 00:10:18,400 --> 00:10:19,480 Bakers... 235 00:10:19,480 --> 00:10:22,640 IMITATES A CLANGER 236 00:10:22,640 --> 00:10:25,760 What are you doing? I'm being a clanger. 237 00:10:25,760 --> 00:10:29,320 You've got 15 minutes, 15 minutes! 238 00:10:29,320 --> 00:10:31,520 Ooh-oooh! 239 00:10:31,520 --> 00:10:35,520 I can't look. 240 00:10:36,160 --> 00:10:38,760 Oh, oh, there's a bit of browning, 241 00:10:38,760 --> 00:10:42,760 there's a bit of browning. 242 00:10:46,280 --> 00:10:47,880 Do you know what? If they do leak, 243 00:10:47,880 --> 00:10:50,160 but they look all right and they taste all right, then it'll be OK. 244 00:10:50,160 --> 00:10:52,360 One is definitely going to leak. 245 00:10:52,360 --> 00:10:56,360 No leakage so far, so... 246 00:10:58,720 --> 00:11:02,640 They need longer than we've got left. 247 00:11:02,640 --> 00:11:06,640 They're leaking. 248 00:11:07,320 --> 00:11:09,120 They've cracked a bit more than I'd want. 249 00:11:09,120 --> 00:11:10,880 They smell nice, though. 250 00:11:10,880 --> 00:11:14,880 Mine are massive, I've got a huge clanger. 251 00:11:16,680 --> 00:11:20,440 The cheese. I'm very upset about that. 252 00:11:20,440 --> 00:11:23,440 I'm just making my dipping sauces. 253 00:11:23,440 --> 00:11:25,160 It's not cooking, at all. 254 00:11:25,160 --> 00:11:29,160 What temperature are you doing yours at? 240. 240! I'm just hammering it. 255 00:11:29,360 --> 00:11:31,800 Put it on 240? Yeah, yeah, yeah, go. 256 00:11:31,800 --> 00:11:35,800 OK, thank you. Bakers, you have five minutes left, just five minutes! 257 00:11:36,120 --> 00:11:37,520 We've got five minutes! 258 00:11:37,520 --> 00:11:39,760 Oh, my God, they're not going to be done. 259 00:11:39,760 --> 00:11:42,160 Oh, my God, two are leaking! 260 00:11:42,160 --> 00:11:43,840 Oh, three are leaking! 261 00:11:43,840 --> 00:11:45,840 They're all bloody leaking! 262 00:11:45,840 --> 00:11:49,240 Oh, dear. We have significant leakage on all of them. 263 00:11:49,240 --> 00:11:53,240 I think we're going to take it down to the last minute. One more minute on high. 264 00:11:54,720 --> 00:11:56,720 My main worry is I'm not going to be able to save them. 265 00:11:56,720 --> 00:11:58,400 Highly embarrassed. 266 00:11:58,400 --> 00:12:02,400 What a disaster. Bakers, you have one minute, one minute left! 267 00:12:02,680 --> 00:12:06,280 Right, out they come. 268 00:12:06,280 --> 00:12:08,120 They are not pretty. 269 00:12:08,120 --> 00:12:10,480 Massive, aren't they? 270 00:12:10,480 --> 00:12:13,920 They would have been a lot better if they hadn't cracked open. 271 00:12:13,920 --> 00:12:16,560 Where's my sauce pots? 272 00:12:16,560 --> 00:12:18,680 Oh, my God! 273 00:12:18,680 --> 00:12:21,240 Oh! 274 00:12:21,240 --> 00:12:25,240 This is hot syrup, this is how baklava is made. 275 00:12:27,440 --> 00:12:31,440 They're really not done. 276 00:12:34,520 --> 00:12:38,520 Oh, my God, what's just happened! 277 00:12:38,880 --> 00:12:41,440 I've literally dropped a clanger! 278 00:12:41,440 --> 00:12:45,120 Oh, my God, that's actually the worst thing that could've happened. 279 00:12:45,120 --> 00:12:48,160 Bakers, that is the end of your Signature Challenge! 280 00:12:48,160 --> 00:12:50,960 Please place your clangers at the end of your stations. 281 00:12:50,960 --> 00:12:53,240 Kate, pick yours up off the floor! 282 00:12:53,240 --> 00:12:55,120 Oh, my God! 283 00:12:55,120 --> 00:12:56,480 Disaster. 284 00:12:56,480 --> 00:13:01,000 Oh, Kate. 285 00:13:04,080 --> 00:13:08,080 The bakers' clangers must now face the judgment of Paul and Prue. 286 00:13:12,360 --> 00:13:13,560 This one ends up on the floor, 287 00:13:13,560 --> 00:13:15,720 and they could have done with longer in the oven as well. 288 00:13:15,720 --> 00:13:17,880 I ran out of time at the end. They do look a bit of a mess. 289 00:13:17,880 --> 00:13:21,480 Never mind. Maybe it'll all be redeemed because they will be so delicious. 290 00:13:21,480 --> 00:13:23,840 But how is he meant to tell which end he is eating? 291 00:13:23,840 --> 00:13:26,120 Well, it was going to have decoration on, but again... 292 00:13:26,120 --> 00:13:27,800 You ran out of time. 293 00:13:27,800 --> 00:13:31,800 The pastry is quite tough. But that's because it's not cooked. 294 00:13:34,040 --> 00:13:36,560 You needed more seasoning in there. 295 00:13:36,560 --> 00:13:40,280 You get a texture of rice and that's pretty much what you get. 296 00:13:40,280 --> 00:13:42,120 What a shame. Right... 297 00:13:42,120 --> 00:13:46,120 The sweet. 298 00:13:46,600 --> 00:13:49,000 I really like that, the rice pudding. 299 00:13:49,000 --> 00:13:50,200 It's not too claggy. 300 00:13:50,200 --> 00:13:54,200 It's properly good. I think nearly all your problems come down 301 00:13:54,280 --> 00:13:57,800 to under-baking. The pastry is just not right. 302 00:13:57,800 --> 00:14:01,800 Thank you. OK. 303 00:14:04,320 --> 00:14:06,640 When you look at the uniformity, it's there. 304 00:14:06,640 --> 00:14:09,000 Great colour, the cuts are distinct. 305 00:14:09,000 --> 00:14:11,600 I think you've done a great job. They look very, very good. 306 00:14:11,600 --> 00:14:15,600 Thank you. Wow, that's delicate to pick up, that. 307 00:14:18,120 --> 00:14:19,440 SANDI: Oh, lovely. 308 00:14:19,440 --> 00:14:20,760 You're so mean! 309 00:14:20,760 --> 00:14:24,280 So mean! 310 00:14:24,280 --> 00:14:27,080 You are so good at flavour. 311 00:14:27,080 --> 00:14:28,560 Lovely pesto - bang! 312 00:14:28,560 --> 00:14:32,200 And that pastry is so, so delicate. 313 00:14:32,200 --> 00:14:33,480 You can barely pick it up. 314 00:14:33,480 --> 00:14:35,920 Just perhaps not quite robust enough for a clanger. 315 00:14:35,920 --> 00:14:39,920 Are you going to try the dip? 316 00:14:40,160 --> 00:14:43,320 Do you know, it's perfectly all right, but Mediterranean flavours 317 00:14:43,320 --> 00:14:44,960 are so strong, you really don't need it. 318 00:14:44,960 --> 00:14:48,960 No, I agree. Right, the sweet. 319 00:14:49,400 --> 00:14:51,240 The flavours are very, very good. 320 00:14:51,240 --> 00:14:54,440 I think the balance of the fruit is excellent. 321 00:14:54,440 --> 00:14:56,000 The pastry is so light, though. 322 00:14:56,000 --> 00:14:59,600 Uh-huh. Uh-huh. Next time, work that pastry a little bit more. 323 00:14:59,600 --> 00:15:03,600 OK? Cool. Thank you. 324 00:15:05,080 --> 00:15:07,360 Lovely colour. I like the decoration. 325 00:15:07,360 --> 00:15:10,400 I love the pig. Love, love, love the pig. 326 00:15:10,400 --> 00:15:11,720 Have you scored this? 327 00:15:11,720 --> 00:15:13,800 Yes. It's weakened it slightly there. 328 00:15:13,800 --> 00:15:15,600 Yup. But it's robust. 329 00:15:15,600 --> 00:15:19,480 All right. 330 00:15:19,480 --> 00:15:21,640 The pastry's a little bit too thick. 331 00:15:21,640 --> 00:15:24,440 I think it's baked well. It's spongy, which is what it should be. 332 00:15:24,440 --> 00:15:26,200 I just think it's a little bit too thick. 333 00:15:26,200 --> 00:15:28,080 I'm a bit disappointed in the filling 334 00:15:28,080 --> 00:15:30,760 because it's sort of predominantly soy flavour. 335 00:15:30,760 --> 00:15:33,000 I'm not getting much else. 336 00:15:33,000 --> 00:15:37,000 Right. 337 00:15:38,880 --> 00:15:41,520 Lovely flavour. Bit dry. 338 00:15:41,520 --> 00:15:42,760 OK. 339 00:15:42,760 --> 00:15:45,760 With the fact that your pastry's still thick, that doesn't help. 340 00:15:45,760 --> 00:15:49,760 Yeah. Which is a bit of a shame. 341 00:15:55,640 --> 00:15:58,240 You've been desperate to get rid of those, haven't you? 342 00:15:58,240 --> 00:16:00,000 Do you not have these in your bakery? 343 00:16:00,000 --> 00:16:02,680 Nope. Clearly not! 344 00:16:02,680 --> 00:16:06,680 It's not very robust there, if you're carrying that into a field. 345 00:16:09,760 --> 00:16:12,080 It's very good. And I think it's the right texture. 346 00:16:12,080 --> 00:16:14,320 It's moist without being sloppy. 347 00:16:14,320 --> 00:16:16,040 Mm. Beautiful flavour. 348 00:16:16,040 --> 00:16:19,360 I love the spices, the blends, and it's a proper monstrous meal, 349 00:16:19,360 --> 00:16:23,360 it's gorgeous. Now, looking at the pudding, this is the baklava. 350 00:16:24,680 --> 00:16:27,520 Hm. I think that's absolutely delicious. 351 00:16:27,520 --> 00:16:31,120 I just think it's totally the wrong shape. It's almost collapsed. 352 00:16:31,120 --> 00:16:33,160 But the texture of the pastry is very good. 353 00:16:33,160 --> 00:16:37,160 Thank you, Steven. Thank you very much. Delicious. Thank you. 354 00:16:40,640 --> 00:16:41,880 There's been a little 355 00:16:41,880 --> 00:16:43,720 blueberry explosion. 356 00:16:43,720 --> 00:16:47,280 So we know which end is sweet, even if you hadn't put sweeties on. 357 00:16:47,280 --> 00:16:50,880 Go in here. 358 00:16:50,880 --> 00:16:52,800 I think you've got a great texture there. 359 00:16:52,800 --> 00:16:56,040 The pastry is nice and flaky. It's a little bit soft, 360 00:16:56,040 --> 00:17:00,040 as I'd expect from a suet crust. 361 00:17:02,440 --> 00:17:04,960 That's lovely, that. The pastry's flaky, it's light, 362 00:17:04,960 --> 00:17:06,200 it's got lots of flavour. 363 00:17:06,200 --> 00:17:07,960 It's got a nice crisp on the outside. 364 00:17:07,960 --> 00:17:09,440 And it's baked all the way through. 365 00:17:09,440 --> 00:17:11,520 The caramelised onions are the heroes in there. 366 00:17:11,520 --> 00:17:13,640 Beautiful flavours. 367 00:17:13,640 --> 00:17:17,640 The sweet... 368 00:17:19,640 --> 00:17:22,280 I'm amazed that you got such good texture, 369 00:17:22,280 --> 00:17:24,640 because the blueberries were raw 370 00:17:24,640 --> 00:17:27,080 and I rather expected them to sog up the bottom of the pastry, 371 00:17:27,080 --> 00:17:28,320 but they haven't. 372 00:17:28,320 --> 00:17:31,840 That, young lady, is absolutely delicious, that side. 373 00:17:31,840 --> 00:17:33,120 SANDI: Yes! 374 00:17:33,120 --> 00:17:35,240 Great clanger. Feel good? Feel great. 375 00:17:35,240 --> 00:17:39,040 Thank you very much, guys. Go, girl. Thank you. 376 00:17:39,040 --> 00:17:41,560 What a result. I don't know what happened in there 377 00:17:41,560 --> 00:17:43,520 but it's not what happens when I'm at home. 378 00:17:43,520 --> 00:17:45,800 I don't think it ever tasted that good before. 379 00:17:45,800 --> 00:17:49,120 Pretty good result, you know. OK, it didn't look like a clanger. 380 00:17:49,120 --> 00:17:52,320 Well, what does a clanger look like anyway? 381 00:17:52,320 --> 00:17:54,360 It's a little pink mouse as far as I'm concerned. 382 00:17:54,360 --> 00:17:58,360 When Prue said I was really good at flavours, I was like, andquot;Yeah. 383 00:17:58,960 --> 00:18:02,960 But there's always, like, one thing that I sort of fall short on. 384 00:18:03,240 --> 00:18:06,440 But then that's good for me, because there's always something to improve on. 385 00:18:06,440 --> 00:18:08,280 You know what, you've got to keep laughing. 386 00:18:08,280 --> 00:18:09,640 If you don't laugh, you'll cry. 387 00:18:09,640 --> 00:18:12,320 It's not the end of the world. I dropped a clanger but, you know, 388 00:18:12,320 --> 00:18:14,160 we move on from it, don't we? 389 00:18:14,160 --> 00:18:16,760 A little bit disappointing. Had this been a couple of weeks ago 390 00:18:16,760 --> 00:18:19,440 I would have considered that to be an OK judging, 391 00:18:19,440 --> 00:18:23,360 but now that puts me in a really sort of bad position. 392 00:18:23,360 --> 00:18:27,280 THUNDERCLAP 393 00:18:27,280 --> 00:18:29,840 SANDI: There are now just two challenges to go before 394 00:18:29,840 --> 00:18:32,880 Paul and Prue decide which baker's heading home 395 00:18:32,880 --> 00:18:35,400 and which four will make the semifinal. 396 00:18:35,400 --> 00:18:38,960 Right, bakers, it is time to test you on a classic technique 397 00:18:38,960 --> 00:18:41,360 of the past, set for you today by Paul. 398 00:18:41,360 --> 00:18:45,360 Any advice, Paul? This is all about precision. 399 00:18:46,360 --> 00:18:48,680 I think he's finished. OK, judges, 400 00:18:48,680 --> 00:18:51,200 I'm going to have to ask you to leave the tent. 401 00:18:51,200 --> 00:18:52,880 Off you pop. OK. 402 00:18:52,880 --> 00:18:54,840 Bakers, for your Technical Challenge today, 403 00:18:54,840 --> 00:18:57,800 Paul would love you to make a traditional recipe 404 00:18:57,800 --> 00:18:59,480 from Cumberland, the rum Nicky. 405 00:18:59,480 --> 00:19:01,080 A large sweet tart, 406 00:19:01,080 --> 00:19:05,080 this forgotten beauty has a sweet shortcrust pastry base, 407 00:19:05,360 --> 00:19:07,960 a rum-soaked fruity filling, 408 00:19:07,960 --> 00:19:10,560 a rather tricky little lattice number on top. 409 00:19:10,560 --> 00:19:14,040 Paul would like you to serve it the classic way with rum butter, 410 00:19:14,040 --> 00:19:16,080 and you have an hour and a half. 411 00:19:16,080 --> 00:19:17,600 On your marks... Get set... 412 00:19:17,600 --> 00:19:21,600 BOTH: Bake! 413 00:19:23,560 --> 00:19:25,440 I don't understand. 414 00:19:25,440 --> 00:19:28,760 As usual, there is very little detail. 415 00:19:28,760 --> 00:19:32,000 I have literally got no idea what I'm doing, to be honest. 416 00:19:32,000 --> 00:19:34,560 Cumberland rum Nicky. Who has ever heard of this before? 417 00:19:34,560 --> 00:19:38,560 Not me. It is forgotten, and probably for a good reason. 418 00:19:38,880 --> 00:19:41,280 They're looking for a really good rum Nicky. 419 00:19:41,280 --> 00:19:44,480 And I don't know what that is! 420 00:19:44,480 --> 00:19:48,480 So, Paul, why have you chosen this - rum Nicky? 421 00:19:48,920 --> 00:19:52,440 I came across this particular tart about three years ago. 422 00:19:52,440 --> 00:19:53,560 It's delicious. 423 00:19:53,560 --> 00:19:55,680 Well, if you look at the inside of that now, 424 00:19:55,680 --> 00:19:57,720 it's all about joining the fruit together 425 00:19:57,720 --> 00:19:59,800 to create this one mass. 426 00:19:59,800 --> 00:20:02,120 You have the flavour of the rum, you have the fruit, 427 00:20:02,120 --> 00:20:05,120 which almost melts in the mouth. The pastry's flaky. 428 00:20:05,120 --> 00:20:07,280 It's lovely. And you can really taste the rum. 429 00:20:07,280 --> 00:20:08,600 The rum is king in this. 430 00:20:08,600 --> 00:20:12,160 We're looking for something that's going to taste of rum but not of alcohol. 431 00:20:12,160 --> 00:20:14,840 Now, the lattice, it's going to be fascinating to see 432 00:20:14,840 --> 00:20:15,880 how they lattice. 433 00:20:15,880 --> 00:20:19,880 If they totally enclose that pie, the alcohol cannot evaporate off. 434 00:20:19,960 --> 00:20:22,760 Now, to make it as it would have been done 230 years ago, 435 00:20:22,760 --> 00:20:24,680 I expect them to take this pastry 436 00:20:24,680 --> 00:20:26,000 right into the edge. 437 00:20:26,000 --> 00:20:27,360 OK. How long do they bake it for? 438 00:20:27,360 --> 00:20:29,200 Because I know you didn't tell them that. 439 00:20:29,200 --> 00:20:30,680 35 minutes in total. 440 00:20:30,680 --> 00:20:33,480 That will create a beautiful golden pie. 441 00:20:33,480 --> 00:20:36,920 And have you given them a machine to make the rum butter with? 442 00:20:36,920 --> 00:20:38,600 I'm not a monster, Prue. 443 00:20:38,600 --> 00:20:42,600 I've supplied them with a wooden spoon and a bowl. 444 00:20:45,000 --> 00:20:47,600 So, I'm just chopping up this dried fruit. The instruction is, 445 00:20:47,600 --> 00:20:49,800 andquot;Mix the dried fruits, ginger, rum and sugar together 446 00:20:49,800 --> 00:20:51,080 andquot;and then leave to soak. 447 00:20:51,080 --> 00:20:53,640 Pretty much it's just a standard tart but it's just the filling 448 00:20:53,640 --> 00:20:54,880 that's a bit odd. 449 00:20:54,880 --> 00:20:57,240 To be honest with you, this kind of soaked-fruit rum thing 450 00:20:57,240 --> 00:21:01,240 is not my bag. But I'll just, you know, wing it. 451 00:21:03,400 --> 00:21:07,400 andquot;Measure 50ml, provided a measuring jug. OK. 452 00:21:07,760 --> 00:21:11,760 Anything even remotely useful on the measuring front? 453 00:21:12,120 --> 00:21:13,920 No. 454 00:21:13,920 --> 00:21:16,280 Think about this, Steven. 50ml. 455 00:21:16,280 --> 00:21:19,000 To be fair, I like rum-soaked stuff, I love rum. 456 00:21:19,000 --> 00:21:20,360 A little bit more for luck. 457 00:21:20,360 --> 00:21:22,880 Mm. It smells like Christmas, doesn't it? 458 00:21:22,880 --> 00:21:24,840 No more rum. Whoo! 459 00:21:24,840 --> 00:21:28,840 I'm going in. 460 00:21:28,840 --> 00:21:32,360 Great, so...leave that to soak and make the sweet shortcrust. 461 00:21:32,360 --> 00:21:33,760 Let's get this done. 462 00:21:33,760 --> 00:21:35,720 The recipe is really quite detailed. 463 00:21:35,720 --> 00:21:38,160 So, my instructions for making the shortcrust pastry are 464 00:21:38,160 --> 00:21:39,720 andquot;make the shortcrust pastry 465 00:21:39,720 --> 00:21:40,840 It doesn't say how to do it, 466 00:21:40,840 --> 00:21:43,560 but I'm going to combine my butter and my sugar and my flour together 467 00:21:43,560 --> 00:21:44,600 with fingertips. 468 00:21:44,600 --> 00:21:46,360 You need to be careful with shortcrust 469 00:21:46,360 --> 00:21:50,360 that you don't overwork it, so, like, nice, light, rubbing action. 470 00:21:52,080 --> 00:21:53,440 I know this is a Forgotten Bake, 471 00:21:53,440 --> 00:21:55,560 but fundamentally it's a fruit tart with a lattice. 472 00:21:55,560 --> 00:21:57,520 It's an alcoholic fruit tart with a lattice top. 473 00:21:57,520 --> 00:22:00,160 What's not to like? Sounds like a perfect drag queen if you ask me. 474 00:22:00,160 --> 00:22:03,000 I've just added a teaspoon of lemon juice and then one to two teaspoons 475 00:22:03,000 --> 00:22:05,720 of cold water. It should be just enough moisture just to combine it. 476 00:22:05,720 --> 00:22:07,160 Do you know what? In all honesty, 477 00:22:07,160 --> 00:22:10,480 the pastry that I made in the Signature, that's what I want now. 478 00:22:10,480 --> 00:22:13,840 Right, let's get this tin lined. 479 00:22:13,840 --> 00:22:15,920 I don't know if I'm doing the whole thing. 480 00:22:15,920 --> 00:22:17,520 SHE MAKES POPPING SOUND 481 00:22:17,520 --> 00:22:19,640 I'm just going to have to cut it and hope for the best. 482 00:22:19,640 --> 00:22:21,560 Could you... Yes. 483 00:22:21,560 --> 00:22:23,360 Further, further, further. 484 00:22:23,360 --> 00:22:26,400 Wow, you're quite bossy! 485 00:22:26,400 --> 00:22:29,120 Just using a bit of pastry to get into all the nooks. 486 00:22:29,120 --> 00:22:32,920 Add the filling to the lined tin. All the filling. 487 00:22:32,920 --> 00:22:35,400 Then you add butter - that's quite curious. 488 00:22:35,400 --> 00:22:37,800 Bakers, you have 45 minutes to finish your rum Nicky, 489 00:22:37,800 --> 00:22:40,960 or, if you want to be a bit more formal, your rum Nicholas. 490 00:22:40,960 --> 00:22:43,360 If you have enough rum, you probably do end up KNICKERLESS! 491 00:22:43,360 --> 00:22:45,760 andquot;14-strip lattice with the remaining pastry.andquot; 492 00:22:45,760 --> 00:22:47,880 Hm, hm, hm, hm. 493 00:22:47,880 --> 00:22:49,680 I want 14 strips. 494 00:22:49,680 --> 00:22:52,160 I'm just going to have to go with my gut instincts on this one. 495 00:22:52,160 --> 00:22:55,320 This is definitely the hardest part of the challenge for me, 496 00:22:55,320 --> 00:22:57,360 without a shadow of a doubt. 497 00:22:57,360 --> 00:23:00,160 I just do not know how the hell I'm going to do that. 498 00:23:00,160 --> 00:23:04,160 I'm very, very bad at maths. 499 00:23:05,280 --> 00:23:09,120 SHE SIGHS 500 00:23:09,120 --> 00:23:11,680 So, as per the instructions, you arrange it on a piece 501 00:23:11,680 --> 00:23:13,160 of grease-proof paper first. 502 00:23:13,160 --> 00:23:15,280 The trick is to sort of lay the strip across 503 00:23:15,280 --> 00:23:19,120 and then fold back the other ones that you didn't do last time. 504 00:23:19,120 --> 00:23:21,480 I think Steven is doing his entirely different to mine. 505 00:23:21,480 --> 00:23:23,240 He's doing some kind of pull-apart one, 506 00:23:23,240 --> 00:23:25,880 but I'm doing what I would call a traditional lattice. 507 00:23:25,880 --> 00:23:28,560 Yeah, I did think about doing it that way but I like this way. 508 00:23:28,560 --> 00:23:31,320 We're going to run cuts up the side of the pastry 509 00:23:31,320 --> 00:23:34,360 and as you pull the pastry apart, you get lattice. 510 00:23:34,360 --> 00:23:38,240 There's got to be a quicker way to do this. I don't know! 511 00:23:38,240 --> 00:23:40,480 What's happening here? You know what, I don't know. 512 00:23:40,480 --> 00:23:42,560 Intricate lattice work. Yeah, but, you know what, 513 00:23:42,560 --> 00:23:44,880 I've just turned round and Steven is doing something 514 00:23:44,880 --> 00:23:46,800 entirely different. Is that good or bad? 515 00:23:46,800 --> 00:23:49,480 It's obviously bad, isn't it? Because he knows what he's doing 516 00:23:49,480 --> 00:23:50,920 and I don't. Maybe not. 517 00:23:50,920 --> 00:23:52,320 Maybe you know what you're doing. 518 00:23:52,320 --> 00:23:53,760 Come on now. No. 519 00:23:53,760 --> 00:23:55,160 Come on now. 520 00:23:55,160 --> 00:23:57,960 I just want to get this lattice right. It's really important, 521 00:23:57,960 --> 00:24:01,960 really important. Have I got 14? 522 00:24:02,360 --> 00:24:03,480 I don't know. 523 00:24:03,480 --> 00:24:07,480 Bakers, you only have half an hour left to whip up your rum Nicky. 524 00:24:07,920 --> 00:24:10,640 30 minutes! My God! SHE MURMURS 525 00:24:10,640 --> 00:24:14,640 Over, under, over. 526 00:24:14,640 --> 00:24:17,560 I'm taking ages, man. 527 00:24:17,560 --> 00:24:21,560 Any idea? Argh! 528 00:24:23,400 --> 00:24:26,520 I think I've messed this up. I hate this so much. 529 00:24:26,520 --> 00:24:29,960 Hate it. 530 00:24:29,960 --> 00:24:33,960 That should just be enough lattice work. 531 00:24:34,840 --> 00:24:36,120 Too short. 532 00:24:36,120 --> 00:24:40,120 This is where it's going to get a bit messy. 533 00:24:44,480 --> 00:24:48,480 What on earth was that? 534 00:24:48,560 --> 00:24:51,480 This hasn't actually worked. 535 00:24:51,480 --> 00:24:55,480 Right, we have got 20 minutes, if that, to reroll this. 536 00:24:55,840 --> 00:24:58,760 Steven, I can't help noticing that you're doing the lattice work again. 537 00:24:58,760 --> 00:25:00,120 Yeah, it didn't work out, 538 00:25:00,120 --> 00:25:02,200 so I'm going to have to go back to the drawing board. 539 00:25:02,200 --> 00:25:03,640 You're all right, you've got time. 540 00:25:03,640 --> 00:25:05,880 I don't know how long this thing bakes for, but, hey-ho, 541 00:25:05,880 --> 00:25:07,840 we'll just have to do our best. 542 00:25:07,840 --> 00:25:09,240 I'm not really sure about this. 543 00:25:09,240 --> 00:25:13,240 I'm thinking I should cut the rest of it off. 544 00:25:15,600 --> 00:25:19,560 I'm so bad at this. 545 00:25:19,560 --> 00:25:21,000 God, it's not easy, is it? 546 00:25:21,000 --> 00:25:25,000 I'm putting on an eggwash now, and then that is going into the oven. 547 00:25:28,000 --> 00:25:29,840 Everyone else is doing the whole dish, 548 00:25:29,840 --> 00:25:32,040 and I'm the only one that's done the inner part of it. 549 00:25:32,040 --> 00:25:34,720 SHE LAUGHS 550 00:25:34,720 --> 00:25:36,960 Oh, gosh, I don't know. 551 00:25:36,960 --> 00:25:39,800 So ragged. 552 00:25:39,800 --> 00:25:41,520 I don't know what to do. 553 00:25:41,520 --> 00:25:44,080 Right, it's going in. 554 00:25:44,080 --> 00:25:46,480 Not the prettiest, which is annoying. 555 00:25:46,480 --> 00:25:48,560 Just whack the temperature up and leave it. 556 00:25:48,560 --> 00:25:52,560 I've whacked the temperature right up because it's not going to bake in time. 557 00:25:53,200 --> 00:25:55,920 Do I trim it? NOEL: What is your gut telling you? 558 00:25:55,920 --> 00:25:57,760 I don't know, I don't know, I don't know. 559 00:25:57,760 --> 00:26:00,280 You just have to trust your instincts. 560 00:26:00,280 --> 00:26:02,360 So bad. 561 00:26:02,360 --> 00:26:04,880 You're all right, don't panic. 562 00:26:04,880 --> 00:26:07,520 HE SIGHS 563 00:26:07,520 --> 00:26:10,920 Let's hope we can redeem ourselves with some rum butter. 564 00:26:10,920 --> 00:26:12,800 So it says just make the rum butter, 565 00:26:12,800 --> 00:26:15,160 and then it's just got the ingredients. 566 00:26:15,160 --> 00:26:17,440 Atrocious. 567 00:26:17,440 --> 00:26:20,040 I'm just going to do 160 until the end. 568 00:26:20,040 --> 00:26:22,640 I don't think it's going to be in the oven long enough. 569 00:26:22,640 --> 00:26:26,640 I just took way too long on the lattice. 570 00:26:26,800 --> 00:26:28,280 Bakers, you have ten minutes, 571 00:26:28,280 --> 00:26:31,120 just ten minutes to complete your Technical Challenge. 572 00:26:31,120 --> 00:26:33,280 It seems like an awful lot of sugar. 573 00:26:33,280 --> 00:26:36,160 Who the hell would want to have this to eat? 574 00:26:36,160 --> 00:26:37,560 I remember it being quite grainy, 575 00:26:37,560 --> 00:26:39,800 so I'm not expecting it to be mega smooth. 576 00:26:39,800 --> 00:26:41,680 KATE: My God, I am absolutely sweating. 577 00:26:41,680 --> 00:26:44,560 It's just not butter. That can't be right. It tastes disgusting. 578 00:26:44,560 --> 00:26:46,800 I think maybe I'll just keep stirring it until the end 579 00:26:46,800 --> 00:26:48,520 and hopefully it gets less grainy. 580 00:26:48,520 --> 00:26:51,480 I started this in 1792 and I'm still going! 581 00:26:51,480 --> 00:26:54,640 Bakers, you've got just one minute left, one minute. 582 00:26:54,640 --> 00:26:58,640 God, they do not make your life easy. 583 00:26:58,640 --> 00:27:02,000 KATE: It's come together now. It's nice and whippy. 584 00:27:02,000 --> 00:27:05,160 Rum butter's done. I think we're doing all right. 585 00:27:05,160 --> 00:27:06,720 I'm never doing this again. 586 00:27:06,720 --> 00:27:08,600 This is enough rum butter. 587 00:27:08,600 --> 00:27:12,600 30 seconds! 588 00:27:15,760 --> 00:27:16,840 Stunning. 589 00:27:16,840 --> 00:27:20,840 It's raw. Atrocious. 590 00:27:20,880 --> 00:27:23,400 Bakers, your time is up. 591 00:27:23,400 --> 00:27:27,400 Please bring your rum Nickys up to the gingham table. 592 00:27:28,160 --> 00:27:31,760 Raw, raw, raw. 593 00:27:31,760 --> 00:27:34,640 NOEL: Paul and Prue are looking for a thin pastry bottom, 594 00:27:34,640 --> 00:27:38,640 a beautiful lattice top and a smooth rum butter. 595 00:27:39,240 --> 00:27:43,240 And as usual, they won't know whose rum Nicky is whose. 596 00:27:43,440 --> 00:27:45,720 PAUL: Right, we'll start with the one at the end. 597 00:27:45,720 --> 00:27:47,920 You needed to take the sides up to the top of the plate. 598 00:27:47,920 --> 00:27:49,160 That's a major issue. 599 00:27:49,160 --> 00:27:51,120 The lattice is certainly not cooked 600 00:27:51,120 --> 00:27:53,280 and I'll eat my hat if the bottom is cooked. 601 00:27:53,280 --> 00:27:56,240 Wow...we have a raw base. 602 00:27:56,240 --> 00:28:00,080 Yeah. 603 00:28:00,080 --> 00:28:02,080 Pastry is very raw. It is. 604 00:28:02,080 --> 00:28:04,200 Right, well, that was a disappointment. 605 00:28:04,200 --> 00:28:06,360 Now, the lattice work on this is even. 606 00:28:06,360 --> 00:28:09,680 You need to allow gaps to allow the alcohol to evaporate. 607 00:28:09,680 --> 00:28:12,000 And again, I think it would be much better 608 00:28:12,000 --> 00:28:13,600 if the pastry came to the edge. 609 00:28:13,600 --> 00:28:14,920 The rum flavour is there, 610 00:28:14,920 --> 00:28:18,840 but the alcohol couldn't penetrate through the sheer volume of lattice. 611 00:28:18,840 --> 00:28:22,080 And a bit grainy on the rum butter as well. 612 00:28:22,080 --> 00:28:24,320 Now moving on to number three, this is more like it. 613 00:28:24,320 --> 00:28:27,200 A nice coverage of the pastry, which goes right to the end. 614 00:28:27,200 --> 00:28:30,280 The lattice is a bit sparse - that's a little bit too thin. 615 00:28:30,280 --> 00:28:34,280 But it has got the best colour, it's nice and brown. 616 00:28:34,520 --> 00:28:37,440 Mm. I could just sit there and eat a lot of that. 617 00:28:37,440 --> 00:28:40,720 It just looks a little bit thrown together. 618 00:28:40,720 --> 00:28:43,120 Right, moving onto this. Lattice - very good. 619 00:28:43,120 --> 00:28:44,960 Needed less of them. Right... 620 00:28:44,960 --> 00:28:47,640 You can see how soft that pastry is underneath. 621 00:28:47,640 --> 00:28:51,000 It's much more cooked than I thought it would be. 622 00:28:51,000 --> 00:28:52,600 I mean, the flavours are lovely. 623 00:28:52,600 --> 00:28:54,800 It looks neat. Yes, it looks very nice. 624 00:28:54,800 --> 00:28:57,160 I think if it'd had a little longer in the oven, 625 00:28:57,160 --> 00:29:00,240 it would be a pretty good pie. 626 00:29:00,240 --> 00:29:02,800 Moving on to the last one, we have something that's shrunk back 627 00:29:02,800 --> 00:29:05,280 slightly from the sides, but the colour is not bad on the edge. 628 00:29:05,280 --> 00:29:07,560 They've so nearly got it to the end. 629 00:29:07,560 --> 00:29:10,560 It's just a little bit again in the middle, but it nearly done, yes. 630 00:29:10,560 --> 00:29:12,080 Yeah, it's good. It's very nice 631 00:29:12,080 --> 00:29:13,520 and thin, the pastry. 632 00:29:13,520 --> 00:29:15,160 Less alcohol in that one as well. 633 00:29:15,160 --> 00:29:16,600 You've got the flavour of the rum. 634 00:29:16,600 --> 00:29:18,400 Very good. 635 00:29:18,400 --> 00:29:20,160 Bit smoother on the butter as well. 636 00:29:20,160 --> 00:29:22,960 This is perfect rum butter. 637 00:29:22,960 --> 00:29:26,000 SANDI: Prue and Paul will now rank the rum Nickys 638 00:29:26,000 --> 00:29:28,080 from the worst to the best. 639 00:29:28,080 --> 00:29:31,080 OK, in fifth place is this one. 640 00:29:31,080 --> 00:29:34,160 Liam, obviously it needed to go in the oven for longer 641 00:29:34,160 --> 00:29:35,640 because it's quite raw. 642 00:29:35,640 --> 00:29:37,960 In fourth place is this one. 643 00:29:37,960 --> 00:29:41,960 Sophie, the lattice looks absolutely beautiful, but it is too closed. 644 00:29:42,560 --> 00:29:45,720 In third position is this one. 645 00:29:45,720 --> 00:29:47,640 Too many lattice strips. 646 00:29:47,640 --> 00:29:50,240 It said 14, so we did 14. 647 00:29:50,240 --> 00:29:52,080 13, 14, 15. 648 00:29:52,080 --> 00:29:54,240 Oh, 15. Oh! 649 00:29:54,240 --> 00:29:55,960 I've always had a problem with maths. 650 00:29:55,960 --> 00:29:59,440 Right, in second place is this one here. 651 00:29:59,440 --> 00:30:01,160 Kate, this is absolutely delicious. 652 00:30:01,160 --> 00:30:04,120 The rum butter is the best we've seen. 653 00:30:04,120 --> 00:30:08,120 So, in first place is this one. 654 00:30:09,680 --> 00:30:11,120 Nice gaps between the lattice 655 00:30:11,120 --> 00:30:14,840 and the balance of flavours in the fruit and the rum is perfect. 656 00:30:14,840 --> 00:30:18,120 Although your butter's a little bit grainy. 657 00:30:18,120 --> 00:30:21,040 That was unexpected. 658 00:30:21,040 --> 00:30:24,480 I feel incredible. I do feel a little bit like I cheated, though. 659 00:30:24,480 --> 00:30:26,960 I just threw it in the oven and it came first. 660 00:30:26,960 --> 00:30:28,280 But I'll take it! 661 00:30:28,280 --> 00:30:30,480 I hope it's redeemed me a little bit from this morning. 662 00:30:30,480 --> 00:30:32,080 Because if I'd done really bad, 663 00:30:32,080 --> 00:30:34,040 I'd have to do something spectacular tomorrow 664 00:30:34,040 --> 00:30:35,600 to even be considered to stay. 665 00:30:35,600 --> 00:30:38,440 To come third in the Technical is great at this late stage. 666 00:30:38,440 --> 00:30:40,680 So, tomorrow I'll have to get my head down and go for it. 667 00:30:40,680 --> 00:30:42,320 Every element needs to be pukka. 668 00:30:42,320 --> 00:30:45,720 I don't think anyone says pukka any more, but...pukka! 669 00:30:45,720 --> 00:30:49,720 I'm really not happy. All in all, probably the worst day 670 00:30:49,720 --> 00:30:51,160 I've had actually so far. 671 00:30:51,160 --> 00:30:52,640 So, not great to be putting 672 00:30:52,640 --> 00:30:55,080 that sort of thing out in the quarterfinals. 673 00:30:55,080 --> 00:30:56,400 I hate coming last. 674 00:30:56,400 --> 00:30:59,040 I'm just going to have to pull it out of the bag again. 675 00:30:59,040 --> 00:31:03,000 Yeah, I've got to do a vintage Liam. 676 00:31:05,160 --> 00:31:09,160 NOEL: One challenge left before Paul and Prue choose Star Baker 677 00:31:09,320 --> 00:31:13,320 and decide who must miss out on a place in the semifinal. 678 00:31:13,320 --> 00:31:15,360 SANDI: I don't know if I can stand the tension. 679 00:31:15,360 --> 00:31:18,440 Quarterfinals, you'd think you might know who's going to get into the top 680 00:31:18,440 --> 00:31:19,800 and it's all over the place. 681 00:31:19,800 --> 00:31:21,480 I think Steven's had a bit of a dip. 682 00:31:21,480 --> 00:31:24,520 He's coming back now, strong, coming into the semifinals next week. 683 00:31:24,520 --> 00:31:26,720 This is the time to get good. 684 00:31:26,720 --> 00:31:29,080 But Stacey, handshake from her clanger. 685 00:31:29,080 --> 00:31:32,560 The pastries, the shape, the flavour - it ticked all the boxes. 686 00:31:32,560 --> 00:31:36,000 I would absolutely love Stacey to make it to Star Baker 687 00:31:36,000 --> 00:31:38,080 cos she's worked so hard to get there. 688 00:31:38,080 --> 00:31:41,680 I think Liam, Sophie and Kate are all in a little bit of trouble. 689 00:31:41,680 --> 00:31:43,600 Kate didn't do too well on the Signature. 690 00:31:43,600 --> 00:31:46,160 But she came back cos her Rum Nicky was second. 691 00:31:46,160 --> 00:31:48,840 I'd like to see Liam in the semifinal 692 00:31:48,840 --> 00:31:50,880 BUT coming last in the Technical 693 00:31:50,880 --> 00:31:53,560 automatically puts you into a difficult position 694 00:31:53,560 --> 00:31:55,720 and I think Sophie's in quite a bit of trouble. 695 00:31:55,720 --> 00:31:56,960 Who could believe this? 696 00:31:56,960 --> 00:31:58,400 Her char siu pork was... 697 00:31:58,400 --> 00:32:00,840 was OK, but she was fourth in the Technical 698 00:32:00,840 --> 00:32:04,360 and I think Sophie has the capability of saving herself, 699 00:32:04,360 --> 00:32:06,720 but it's down to the Showstopper. 700 00:32:06,720 --> 00:32:09,160 If they want to get through to the semifinal next week, 701 00:32:09,160 --> 00:32:10,720 they've got to pull their socks up 702 00:32:10,720 --> 00:32:14,720 and create something that's pure magic. 703 00:32:20,120 --> 00:32:22,920 Morning, bakers. For your Showstopper Challenge today, 704 00:32:22,920 --> 00:32:24,720 we're heading back to Victorian times. 705 00:32:24,720 --> 00:32:27,000 COCKNEY ACCENT: So, I'm going up a bleeding chimney... 706 00:32:27,000 --> 00:32:29,120 AS QUEEN VICTORIA: ..and Sandi will not be amused. 707 00:32:29,120 --> 00:32:30,480 Today, the judges would like you 708 00:32:30,480 --> 00:32:32,760 to make a Victorian favourite - the Savoy cake. 709 00:32:32,760 --> 00:32:34,520 Now, I'm not going to lie to you, 710 00:32:34,520 --> 00:32:37,760 traditionally, this banqueting centrepiece was rather inedible, 711 00:32:37,760 --> 00:32:39,920 but Prue and Paul would like you to make 712 00:32:39,920 --> 00:32:41,400 a light, delicate sponge, 713 00:32:41,400 --> 00:32:43,160 baked in an elaborate mould, 714 00:32:43,160 --> 00:32:45,120 with a hard sugar coating. 715 00:32:45,120 --> 00:32:47,360 Your Savoy cake can be any flavour you want 716 00:32:47,360 --> 00:32:49,920 but, to create that Victorian drama, 717 00:32:49,920 --> 00:32:51,640 it must be served on a plinth 718 00:32:51,640 --> 00:32:53,320 also created from sponge. 719 00:32:53,320 --> 00:32:55,200 So, you need a bit of sponge engineering. 720 00:32:55,200 --> 00:32:56,880 You need to be the Brunel of baking. 721 00:32:56,880 --> 00:32:59,160 You have three-and-a-half hours. 722 00:32:59,160 --> 00:33:03,160 NOEL AND SANDI: On your marks, get set, bake. 723 00:33:05,040 --> 00:33:07,720 STEVEN: The last bake before the semifinals is big anyway. 724 00:33:07,720 --> 00:33:10,600 It doesn't make it any easier, the fact this is a complete unknown, 725 00:33:10,600 --> 00:33:13,640 this cake. I don't think one's been seen since about 1890. 726 00:33:13,640 --> 00:33:15,920 KATE: I don't really think this is like any other cake 727 00:33:15,920 --> 00:33:17,240 I've, kind of, had before. 728 00:33:17,240 --> 00:33:19,040 It's a bit of a weird one, this, isn't it? 729 00:33:19,040 --> 00:33:22,120 SOPHIE: Not a great day yesterday. I like to come back to cakes. 730 00:33:22,120 --> 00:33:24,280 I don't like stodgy, old-fashioned pastry. 731 00:33:24,280 --> 00:33:26,440 I like pretty things! 732 00:33:26,440 --> 00:33:30,440 PRUE: A Victorian Savoy cake would have been an amazing centrepiece, 733 00:33:30,560 --> 00:33:32,000 a real Showstopper, 734 00:33:32,000 --> 00:33:34,280 and that's what we want from our bakers. 735 00:33:34,280 --> 00:33:36,400 But it was very seldom eaten. 736 00:33:36,400 --> 00:33:39,760 We want them to taste amazing as well. 737 00:33:39,760 --> 00:33:42,520 This is going to be a little bit tricky. 738 00:33:42,520 --> 00:33:46,520 Traditionally, the Savoy cake is made in quite an elaborate mould 739 00:33:47,200 --> 00:33:49,440 but there's no rising agent in there, 740 00:33:49,440 --> 00:33:51,400 there's no fat in there. 741 00:33:51,400 --> 00:33:55,360 So, the blending of the whites and the yolks is critical 742 00:33:55,360 --> 00:33:57,480 because if they beat that thing to death, 743 00:33:57,480 --> 00:33:59,080 the whole thing will collapse. 744 00:33:59,080 --> 00:34:00,600 This cake was produced, actually, 745 00:34:00,600 --> 00:34:02,400 for the kings and queens of the time. 746 00:34:02,400 --> 00:34:04,880 Now, we're asking them to produce exactly the same standard 747 00:34:04,880 --> 00:34:06,920 but for the gingham altar. 748 00:34:06,920 --> 00:34:10,920 This has to be absolutely exquisite. 749 00:34:12,000 --> 00:34:15,400 SANDI: The Savoy cake rose to prominence during the 19th century 750 00:34:15,400 --> 00:34:19,080 and featured among the sweet entremets of a Victorian dinner. 751 00:34:19,080 --> 00:34:21,280 In order to achieve its impressive height, 752 00:34:21,280 --> 00:34:23,880 a number of intricate and elaborate moulded cakes 753 00:34:23,880 --> 00:34:26,840 were stacked up on a base plinth cake. 754 00:34:26,840 --> 00:34:29,080 The sponge texture was light and delicate, 755 00:34:29,080 --> 00:34:31,440 and flavoured with lemon or orange zest. 756 00:34:31,440 --> 00:34:33,440 Although sometimes lightly decorated, 757 00:34:33,440 --> 00:34:35,400 the naked sponge was the star - 758 00:34:35,400 --> 00:34:38,440 featuring a smooth, thin coating of hard baked sugar 759 00:34:38,440 --> 00:34:42,440 which would preserve the cake for weeks, or sometimes months. 760 00:34:44,800 --> 00:34:48,080 At the moment, I am just cracking an awful lot of eggs. 761 00:34:48,080 --> 00:34:50,000 Absolutely at capacity. 762 00:34:50,000 --> 00:34:53,840 Savoy cake batter is made by carefully folding whisked egg whites 763 00:34:53,840 --> 00:34:56,080 into an egg yolk and flour mixture. 764 00:34:56,080 --> 00:34:58,640 You're just relying on the power of the eggs. 765 00:34:58,640 --> 00:35:00,320 I'm so desperate to rush 766 00:35:00,320 --> 00:35:01,840 but, if I rush this, 767 00:35:01,840 --> 00:35:03,680 it's just going to knock all the air out and 768 00:35:03,680 --> 00:35:05,200 it will just end up... 769 00:35:05,200 --> 00:35:07,480 I don't want to know what it will end up looking like. 770 00:35:07,480 --> 00:35:09,600 Stacey, however, isn't holding back. 771 00:35:09,600 --> 00:35:12,560 I've got a lot to do in a very, very, very short space of time. 772 00:35:12,560 --> 00:35:15,840 If I didn't give myself a lot to do, then it wouldn't be me, would it? 773 00:35:15,840 --> 00:35:18,960 NOEL: Not only is Stacey doing two different flavoured sponges, 774 00:35:18,960 --> 00:35:21,040 she's loading her heart-shaped Savoy cake 775 00:35:21,040 --> 00:35:22,480 with macaroons, madeleines, 776 00:35:22,480 --> 00:35:24,360 jellies and swirled meringues. 777 00:35:24,360 --> 00:35:27,280 Why have you gone and made it so complicated? 778 00:35:27,280 --> 00:35:28,680 I'll tell you why. 779 00:35:28,680 --> 00:35:30,200 Erm, because it's week eight, 780 00:35:30,200 --> 00:35:31,880 and it's the Showstopper of week eight, 781 00:35:31,880 --> 00:35:33,560 and I just want to go all out. 782 00:35:33,560 --> 00:35:35,560 I really think you look well organised. 783 00:35:35,560 --> 00:35:37,960 I think it's possible you'll pull it off so... 784 00:35:37,960 --> 00:35:41,040 Let's see. ..let's see, Stacey. Good luck. Thank you. 785 00:35:41,040 --> 00:35:42,600 Right, where am I? 786 00:35:42,600 --> 00:35:44,480 andquot;Add the zest of a lemon. 787 00:35:44,480 --> 00:35:47,280 SANDI: Stacey, Liam and Sophie are flavouring their cakes 788 00:35:47,280 --> 00:35:49,640 the Victorian way, with citrus zest. 789 00:35:49,640 --> 00:35:52,680 I'm also going to put a little bit of yuzu powder and yuzu juice. 790 00:35:52,680 --> 00:35:55,480 The main flavours are lemon and elderflower. 791 00:35:55,480 --> 00:35:58,000 But not everyone is sticking with tradition. 792 00:35:58,000 --> 00:36:01,920 Chestnut puree, rum and orange are the overarching flavours. 793 00:36:01,920 --> 00:36:04,920 Our job here today is to take what essentially is 794 00:36:04,920 --> 00:36:07,520 a plain, boring, tasteless, inedible cake 795 00:36:07,520 --> 00:36:10,320 and make it light and delicious. 796 00:36:10,320 --> 00:36:11,640 Easy! 797 00:36:11,640 --> 00:36:14,480 Candied nuts and 16 handcrafted fondant flowers 798 00:36:14,480 --> 00:36:18,480 will bedeck Steven's chestnut rum cake filled with cinnamon apples. 799 00:36:18,520 --> 00:36:22,160 The chestnut didn't make the Savoy cake too heavy? 800 00:36:22,160 --> 00:36:23,640 No, what the chestnut puree does 801 00:36:23,640 --> 00:36:25,840 is just add a little bit of structure to it 802 00:36:25,840 --> 00:36:27,760 but it does add a little bit of flavour as well. 803 00:36:27,760 --> 00:36:29,960 Good luck with the Savoy cake. Thank you. 804 00:36:29,960 --> 00:36:31,400 I hope I tick the flavour box today 805 00:36:31,400 --> 00:36:34,320 because, you know, I'm not going stupidly elaborate 806 00:36:34,320 --> 00:36:35,640 with the design on this. 807 00:36:35,640 --> 00:36:37,680 It's going to be classic, simple and beautiful, 808 00:36:37,680 --> 00:36:40,040 so I do want to make sure that the flavours are there. 809 00:36:40,040 --> 00:36:41,640 KATE: I'm doing pecan and caramel. 810 00:36:41,640 --> 00:36:43,800 I really, really love the flavours of it 811 00:36:43,800 --> 00:36:46,480 and I think it's a chance to update the Savoy cake. 812 00:36:46,480 --> 00:36:48,240 Good morning, Kate. How are you? 813 00:36:48,240 --> 00:36:50,800 Morning. Good, thanks. Tell us all about your Savoy cake. 814 00:36:50,800 --> 00:36:53,320 I'm going to do, erm, the Liver Building turret. 815 00:36:53,320 --> 00:36:54,840 Brilliant. You're Star Baker! 816 00:36:54,840 --> 00:36:56,840 Thank you very much indeed. 817 00:36:56,840 --> 00:36:59,320 NOEL: Chocolate decorations will adorn Kate's 818 00:36:59,320 --> 00:37:00,960 six-sponge Liverpool landmark, 819 00:37:00,960 --> 00:37:03,320 topped with a silver fondant liver bird. 820 00:37:03,320 --> 00:37:05,400 I'm not using, like, a traditional Bundt tin. 821 00:37:05,400 --> 00:37:08,200 I'm going for an assembly of many shapes and sizes. 822 00:37:08,200 --> 00:37:10,920 How many eggs is it? 60. 60 eggs? Yeah. 823 00:37:10,920 --> 00:37:13,320 Wow. This one was particularly painful for the chicken. 824 00:37:13,320 --> 00:37:15,040 It took a little bit of the chicken with it. 825 00:37:15,040 --> 00:37:16,320 You've practised this? Yeah. 826 00:37:16,320 --> 00:37:18,160 You can get it done in time? Yeah. 827 00:37:18,160 --> 00:37:19,680 It's semifinal week next week. 828 00:37:19,680 --> 00:37:21,160 Go big or go home. 829 00:37:21,160 --> 00:37:23,040 Exactly. 830 00:37:23,040 --> 00:37:26,320 NOEL: Whilst Liam won't be impressing the judges with size, 831 00:37:26,320 --> 00:37:29,200 he's hoping a little magic will keep him from going home. 832 00:37:29,200 --> 00:37:31,920 Savoy cake's all about witchcraft and wizardry. 833 00:37:31,920 --> 00:37:35,520 If I had a magic wand, I would propel myself... 834 00:37:35,520 --> 00:37:37,240 ..to next week! 835 00:37:37,240 --> 00:37:39,600 Liam's hoping to leave the judges spellbound 836 00:37:39,600 --> 00:37:41,440 with his three-tiered Savoy cake, 837 00:37:41,440 --> 00:37:45,120 festooned with spun sugar magic, a chocolate wand 838 00:37:45,120 --> 00:37:47,600 and bottles of enchanting bourbon caramel sauce. 839 00:37:47,600 --> 00:37:50,120 Have you had problems with getting the cakes out of the mould? 840 00:37:50,120 --> 00:37:51,640 First time, yeah, I did. 841 00:37:51,640 --> 00:37:52,920 You did? First time I did 842 00:37:52,920 --> 00:37:55,960 but you have to, like, absolutely pack it with loads of icing sugar 843 00:37:55,960 --> 00:37:57,560 so it doesn't, like, stay in there. 844 00:37:57,560 --> 00:38:00,360 So, hopefully, it does come out today. 845 00:38:00,360 --> 00:38:02,400 I'm lining it with vegetable fat. 846 00:38:02,400 --> 00:38:05,200 What I'm going to do then is coat it with icing sugar. 847 00:38:05,200 --> 00:38:06,760 The idea is that when it bakes, 848 00:38:06,760 --> 00:38:09,080 you're going to get, like, a crust of sugar. 849 00:38:09,080 --> 00:38:11,440 Prue and Paul will be looking for a sugar crust 850 00:38:11,440 --> 00:38:13,720 that's thin, crisp and perfectly smooth. 851 00:38:13,720 --> 00:38:15,920 SOPHIE: There's a little bit missing there, 852 00:38:15,920 --> 00:38:18,240 so I'm just making sure that the whole thing is lined. 853 00:38:18,240 --> 00:38:20,840 This is the most vital part. Grease it up. 854 00:38:20,840 --> 00:38:23,440 To give the Savoy cake its intricate detail... 855 00:38:23,440 --> 00:38:25,040 I'm going to zhoosh it around. 856 00:38:25,040 --> 00:38:27,000 ..the bakers must make sure their batter 857 00:38:27,000 --> 00:38:29,000 gets into every nook and cranny. 858 00:38:29,000 --> 00:38:31,360 STEVEN: I'm just gently pouring this batter in. 859 00:38:31,360 --> 00:38:33,440 This is a particularly intricate tin. 860 00:38:33,440 --> 00:38:36,720 I've had varying degrees of success with this at home. 861 00:38:36,720 --> 00:38:40,000 I just have to keep my fingers crossed on this one. 862 00:38:40,000 --> 00:38:43,080 SOPHIE: I read that they would cover them in parchment 863 00:38:43,080 --> 00:38:46,440 so that the mixture would, sort of, stay in the tin 864 00:38:46,440 --> 00:38:47,760 and go right to the edges. 865 00:38:47,760 --> 00:38:49,240 I like to be authentic. 866 00:38:49,240 --> 00:38:51,800 NOEL: The plinth in Sophie's historically accurate cake 867 00:38:51,800 --> 00:38:54,080 will be sandwiched with yuzu buttercream, 868 00:38:54,080 --> 00:38:55,640 circled by a croquembouche, 869 00:38:55,640 --> 00:38:57,840 all topped with a chocolate showpiece. 870 00:38:57,840 --> 00:38:59,840 I'm doing a sort of flower, essentially, 871 00:38:59,840 --> 00:39:02,800 so I'm doing petals and then gluing them around a little ball. 872 00:39:02,800 --> 00:39:04,800 All out of chocolate? All out of chocolate, yes. 873 00:39:04,800 --> 00:39:06,880 Impressive. You've obviously practised this. 874 00:39:06,880 --> 00:39:08,920 HIGH-PITCHED: Yeah! That was quite a high andquot;yeah 875 00:39:08,920 --> 00:39:10,200 andquot;Yeah! 876 00:39:10,200 --> 00:39:11,440 I have practised it. 877 00:39:11,440 --> 00:39:14,400 It hasn't come out looking as beautiful as I would like 878 00:39:14,400 --> 00:39:16,560 but hopefully it'll look good enough. 879 00:39:16,560 --> 00:39:19,040 Right, this baby is going in. 880 00:39:19,040 --> 00:39:21,120 Everything's going to go in at the same time 881 00:39:21,120 --> 00:39:23,080 because I've got a lot of choux buns to do. 882 00:39:23,080 --> 00:39:26,080 I'll need the oven as soon as I can, basically. 883 00:39:26,080 --> 00:39:29,160 STEVEN: Oven door doesn't get opened until at least an hour. 884 00:39:29,160 --> 00:39:30,720 I'm not touching it because, 885 00:39:30,720 --> 00:39:33,160 as soon as you open it and let some of that heat out, 886 00:39:33,160 --> 00:39:35,600 the risk is it will collapse. 887 00:39:35,600 --> 00:39:36,920 Cakes in the oven... 888 00:39:36,920 --> 00:39:38,560 Cake's in. Macaroons. 889 00:39:38,560 --> 00:39:41,000 ..the bakers can focus on their trimmings. 890 00:39:41,000 --> 00:39:42,920 That is choux pastry. 891 00:39:42,920 --> 00:39:44,240 Or it will be. 892 00:39:44,240 --> 00:39:47,120 All except for Kate, who's got four more cakes to make. 893 00:39:47,120 --> 00:39:48,960 This is batch number two. 894 00:39:48,960 --> 00:39:51,200 I've got a lot to do in comparison to everyone else 895 00:39:51,200 --> 00:39:53,280 who's doing a single-tier one or whatever. 896 00:39:53,280 --> 00:39:56,000 I've just got to go for it anyway. 897 00:39:56,000 --> 00:39:58,400 I'm going to flip this, so you might want to stand back. 898 00:39:58,400 --> 00:40:01,000 You don't want a hot nut in your face, do you? 899 00:40:01,000 --> 00:40:02,560 STACEY: I'm making macaroons. 900 00:40:02,560 --> 00:40:05,560 There's a lot to do, still, but, so far, I'm fine. 901 00:40:05,560 --> 00:40:08,240 This is the bourbon-spiced caramel. 902 00:40:08,240 --> 00:40:10,480 It's a case of smashing this one today. 903 00:40:10,480 --> 00:40:12,520 SOPHIE: This is the green apple creme diplomat 904 00:40:12,520 --> 00:40:14,760 that's going to go inside the choux buns. 905 00:40:14,760 --> 00:40:18,440 Hey, Soph. Wow, you've got quite a nice green going on there. 906 00:40:18,440 --> 00:40:21,040 Yeah. I think this is quite a good Showstopper for you. 907 00:40:21,040 --> 00:40:23,320 I hope, because I had a terrible day yesterday. 908 00:40:23,320 --> 00:40:25,600 Quite tricky, isn't it? It's not your kitchen. 909 00:40:25,600 --> 00:40:27,680 There's more space than there is in my kitchen. 910 00:40:27,680 --> 00:40:29,040 Do you not live in a tent? 911 00:40:29,040 --> 00:40:33,040 I live in a tent identical to this. 912 00:40:33,800 --> 00:40:36,840 Bakers, you have one and a half hours left. 913 00:40:36,840 --> 00:40:39,280 We want to see those Savoy cakes. 914 00:40:39,280 --> 00:40:42,840 Check out that bad boy. 915 00:40:42,840 --> 00:40:44,680 Cool. Done. 916 00:40:44,680 --> 00:40:47,880 Pretty happy. I think I'm going to try and turn it out. 917 00:40:47,880 --> 00:40:50,760 Shall we see what the first one looks like? 918 00:40:50,760 --> 00:40:52,400 I just hope it comes out! 919 00:40:52,400 --> 00:40:54,040 I just hope it comes out! 920 00:40:54,040 --> 00:40:56,240 If it doesn't, then we're done. Game over, mate. 921 00:40:56,240 --> 00:40:59,040 Sometimes it stays and sometimes it doesn't, so we will see. 922 00:40:59,040 --> 00:41:03,040 Dah-dah-dah! 923 00:41:14,000 --> 00:41:18,000 Little bit left behind. I can live with that. 924 00:41:20,680 --> 00:41:22,200 What do you think? 925 00:41:22,200 --> 00:41:23,400 This looks nice. 926 00:41:23,400 --> 00:41:25,480 Not bad. I've got a bit of hole-age. andquot;Hole-age 927 00:41:25,480 --> 00:41:27,640 But you know what? Overall, I've got a sugar crust. 928 00:41:27,640 --> 00:41:29,920 SOPHIE: Look at that, look at that. Beautiful. 929 00:41:29,920 --> 00:41:31,440 That should be OK. 930 00:41:31,440 --> 00:41:32,800 I mean, it's got the sugar crust, 931 00:41:32,800 --> 00:41:36,800 but I would have liked it a bit more even all around. 932 00:41:42,000 --> 00:41:44,080 HE CACKLES 933 00:41:44,080 --> 00:41:45,800 Now I feel really happy. 934 00:41:45,800 --> 00:41:48,240 Right, OK. So, make the second Savoy cake. 935 00:41:48,240 --> 00:41:51,640 This is the plinth, so this is what the Bundt cake is going to sit on. 936 00:41:51,640 --> 00:41:54,120 LIAM: It's just the same mixture as I did before. 937 00:41:54,120 --> 00:41:56,760 KATE: Final batch. I'm just adding the pecan nuts do it. 938 00:41:56,760 --> 00:41:59,160 How many eggs are you through? All of them. 939 00:41:59,160 --> 00:42:03,160 I was doing mine with a side of omelette! 940 00:42:03,520 --> 00:42:06,160 It's all about getting the consistency of the choux right 941 00:42:06,160 --> 00:42:09,520 so it can be piped, but it's not too thick. 942 00:42:09,520 --> 00:42:13,360 I feel like I'm panning for gold. 943 00:42:13,360 --> 00:42:17,040 KATE: That's my plinth, there. It's a huge cake tin. 944 00:42:17,040 --> 00:42:18,960 LIAM: I'll give it, like, half an hour. 945 00:42:18,960 --> 00:42:21,440 STACEY: That's going to go there. That's going to go there. 946 00:42:21,440 --> 00:42:22,520 Get on with it. 947 00:42:22,520 --> 00:42:24,720 STEVEN: That's going to go in for about 45 minutes 948 00:42:24,720 --> 00:42:28,320 and, right now, we're going to get some beautiful decorating done. 949 00:42:28,320 --> 00:42:31,160 That's the choux pastry done and then I've got to pipe it out, 950 00:42:31,160 --> 00:42:33,320 and then as soon as my Savoy cakes are out of the oven, 951 00:42:33,320 --> 00:42:35,160 I can then put the choux buns in. 952 00:42:35,160 --> 00:42:38,040 The plans for decoration, cut out a liver bird. 953 00:42:38,040 --> 00:42:41,320 The story behind them is, if the liver birds ever leave Liverpool, 954 00:42:41,320 --> 00:42:42,720 it'll be no more - 955 00:42:42,720 --> 00:42:44,680 so hopefully I can get one on the top of this cake 956 00:42:44,680 --> 00:42:45,920 or my cake will be no more, 957 00:42:45,920 --> 00:42:49,400 and I will be no more in the Bake Off tent. 958 00:42:49,400 --> 00:42:50,960 I'm just making my wands. 959 00:42:50,960 --> 00:42:52,680 I piped some chocolate into the straws 960 00:42:52,680 --> 00:42:54,120 and I'm going to freeze them 961 00:42:54,120 --> 00:42:56,520 and, once they're set, I'm going to poke them out. 962 00:42:56,520 --> 00:42:58,640 This is my favourite thing to do, jelly making. 963 00:42:58,640 --> 00:43:00,200 Get them in the fridge, done. 964 00:43:00,200 --> 00:43:01,960 And then it's just buttercream, 965 00:43:01,960 --> 00:43:05,960 madeleines, meringues. 966 00:43:06,320 --> 00:43:07,600 I've got this! 967 00:43:07,600 --> 00:43:10,160 OK, the other one's going to come out. 968 00:43:10,160 --> 00:43:12,080 These are sugar paste roses. 969 00:43:12,080 --> 00:43:15,080 I did 150 of them for my mum's 60th cake last year 970 00:43:15,080 --> 00:43:16,680 and it took me two days. 971 00:43:16,680 --> 00:43:19,560 But if I can just get them to look like roses, I'll be happy. 972 00:43:19,560 --> 00:43:21,240 Choux buns are going to go in. 973 00:43:21,240 --> 00:43:25,240 Right, let's have a look at this cake. Not far off. 974 00:43:28,960 --> 00:43:32,560 I just broke the oven. 975 00:43:32,560 --> 00:43:35,400 BLEEP. 976 00:43:35,400 --> 00:43:37,920 Oven door's come off. 977 00:43:37,920 --> 00:43:39,440 Now I'm panicking. 978 00:43:39,440 --> 00:43:41,760 I'm taking it out. Can she share mine at 150? 979 00:43:41,760 --> 00:43:43,200 No, no, no. You carry on. 980 00:43:43,200 --> 00:43:45,160 It's all right, I'll just hold it like this. 981 00:43:45,160 --> 00:43:47,000 It could do with maybe a minute or two longer. 982 00:43:47,000 --> 00:43:48,960 Hopefully it won't deflate. 983 00:43:48,960 --> 00:43:50,320 What happened to Stacey? 984 00:43:50,320 --> 00:43:51,960 Her oven broke. Her oven broke? 985 00:43:51,960 --> 00:43:55,560 Yeah. Oh, my God. 986 00:43:55,560 --> 00:43:57,120 Queen Victoria, Prince Albert. 987 00:43:57,120 --> 00:43:58,680 You be Prince Albert. 988 00:43:58,680 --> 00:44:01,560 FAUX GERMAN ACCENT: Bakers, you have one hour left 989 00:44:01,560 --> 00:44:03,440 to finish your sponge plinths. 990 00:44:03,440 --> 00:44:05,840 Wow, it's more like Angela Merkel. 991 00:44:05,840 --> 00:44:08,440 Everything was going so well! 992 00:44:08,440 --> 00:44:09,720 Perfect. 993 00:44:09,720 --> 00:44:11,360 The only thing I'm not pleased about 994 00:44:11,360 --> 00:44:15,360 is that my plinth is a lot darker than these two. 995 00:44:18,400 --> 00:44:19,920 STEVEN: Not bad. 996 00:44:19,920 --> 00:44:21,680 The plinth's stuck in the mould. 997 00:44:21,680 --> 00:44:25,240 Just carry on and I'll see if I can try and decorate my way around this. 998 00:44:25,240 --> 00:44:28,320 Oops, I'm going to take it out. 999 00:44:28,320 --> 00:44:30,680 Yeah, I think we're just about OK. 1000 00:44:30,680 --> 00:44:32,560 So, let me just try and regroup. 1001 00:44:32,560 --> 00:44:36,200 Is there any oven on that's spare? 1002 00:44:36,200 --> 00:44:38,680 This is going to be for the chocolate decorations. 1003 00:44:38,680 --> 00:44:40,400 I'm going to make a chocolate clock. 1004 00:44:40,400 --> 00:44:41,920 I'm going to make little petals 1005 00:44:41,920 --> 00:44:43,680 and hopefully make a chocolate flower. 1006 00:44:43,680 --> 00:44:45,200 I do like to do this kind of stuff. 1007 00:44:45,200 --> 00:44:47,040 STEVEN: Shall we do another one? 1008 00:44:47,040 --> 00:44:49,520 15 minutes. I want to check my macaroons. 1009 00:44:49,520 --> 00:44:50,840 I've had to use another oven 1010 00:44:50,840 --> 00:44:54,760 but luckily there is another oven to use, so we're all right. 1011 00:44:54,760 --> 00:44:58,760 Let's get madeleine-ing, shall we? 1012 00:44:58,880 --> 00:45:02,880 Get them in the fridge to chill. 1013 00:45:06,640 --> 00:45:10,520 Let's see if we can get these babies in. 1014 00:45:10,520 --> 00:45:12,480 The main thing now, get the meringues in. 1015 00:45:12,480 --> 00:45:14,400 I've got two minutes to get them in the oven. 1016 00:45:14,400 --> 00:45:16,360 You think you've got more time than you have. 1017 00:45:16,360 --> 00:45:18,120 All of a sudden, it... 1018 00:45:18,120 --> 00:45:20,760 I've got to fill all my choux buns 1019 00:45:20,760 --> 00:45:23,240 and then I've got to assemble my chocolate flower. 1020 00:45:23,240 --> 00:45:24,800 There's still quite a lot to do. 1021 00:45:24,800 --> 00:45:28,080 LIAM: This is certainly not the time for shaky hands. 1022 00:45:28,080 --> 00:45:29,960 I've got to keep composed. 1023 00:45:29,960 --> 00:45:33,160 Oh, God! Oh, no! 1024 00:45:33,160 --> 00:45:34,920 I've killed the liver bird off. 1025 00:45:34,920 --> 00:45:37,160 I picked it up to move it and it just went... 1026 00:45:37,160 --> 00:45:38,640 SHE MAKES CRACKING SOUND 1027 00:45:38,640 --> 00:45:39,720 SHE SIGHS 1028 00:45:39,720 --> 00:45:43,160 I seem to jinx myself regularly, don't I? 1029 00:45:43,160 --> 00:45:44,600 It's a bit lopsided. 1030 00:45:44,600 --> 00:45:46,240 So, this is improvisation. 1031 00:45:46,240 --> 00:45:49,960 I'm just going to make it chocolate instead. 1032 00:45:49,960 --> 00:45:51,360 Savoy-oy, bakers. 1033 00:45:51,360 --> 00:45:53,240 You have 30 minutes left. 1034 00:45:53,240 --> 00:45:54,960 30 minutes. 1035 00:45:54,960 --> 00:45:56,560 STACEY: The meringues are in the oven, 1036 00:45:56,560 --> 00:46:00,280 so there's not a lot I can do about it now. 1037 00:46:00,280 --> 00:46:03,880 OK, so, spun sugar. 1038 00:46:03,880 --> 00:46:07,880 SOPHIE: It's taking ages but we're getting there. 1039 00:46:11,800 --> 00:46:14,760 Right, sir, have you come for your shave? 1040 00:46:14,760 --> 00:46:17,320 What is this? It's... It's fat, so I... 1041 00:46:17,320 --> 00:46:19,520 Oh! 1042 00:46:19,520 --> 00:46:21,120 KATE: This is really stressful. 1043 00:46:21,120 --> 00:46:22,560 LIAM: It's the finishing touches. 1044 00:46:22,560 --> 00:46:24,720 It's really weird that I've finished kind of early. 1045 00:46:24,720 --> 00:46:26,040 But you've done great for time. 1046 00:46:26,040 --> 00:46:28,200 It's not like you're rushing. Yeah, it's a bit weird. 1047 00:46:28,200 --> 00:46:30,800 In all honesty, I've actually never timed this. 1048 00:46:30,800 --> 00:46:34,720 OK. I won't tell anybody! 1049 00:46:34,720 --> 00:46:36,120 SOPHIE: I've just got a few 1050 00:46:36,120 --> 00:46:39,360 that I've dipped in freeze-dried strawberries and in pearl sugar. 1051 00:46:39,360 --> 00:46:40,640 Without realising it, 1052 00:46:40,640 --> 00:46:44,640 this is probably something that the Victorians would have appreciated. 1053 00:46:46,640 --> 00:46:49,640 STACEY: The macaroons are a bit big but it doesn't matter. 1054 00:46:49,640 --> 00:46:51,680 Big's better than small. 1055 00:46:51,680 --> 00:46:53,720 I gather you've been slightly unhinged today. 1056 00:46:53,720 --> 00:46:55,840 Not ideal. That's a Bake Off first, I think. 1057 00:46:55,840 --> 00:46:57,160 Oh! 1058 00:46:57,160 --> 00:47:00,800 The spun sugar, now it's just gone and dissolved. 1059 00:47:00,800 --> 00:47:02,680 Yeah. 1060 00:47:02,680 --> 00:47:04,080 Oh, I keep dropping them. 1061 00:47:04,080 --> 00:47:06,200 Bakers, you have five minutes left. 1062 00:47:06,200 --> 00:47:09,960 Five minutes before you have to present your Savoy cake. 1063 00:47:09,960 --> 00:47:13,400 SOPHIE: This is going to get done by the skin of my teeth. 1064 00:47:13,400 --> 00:47:15,760 Don't drop it. 1065 00:47:15,760 --> 00:47:17,320 STACEY: No, they're not great. 1066 00:47:17,320 --> 00:47:19,680 They're just not ready. They're not cooked. 1067 00:47:19,680 --> 00:47:22,680 I don't even know if I should even put them on, to be honest. 1068 00:47:22,680 --> 00:47:26,240 LIAM: Do you know if Paul and Prue could see it before the sugar melts? 1069 00:47:26,240 --> 00:47:30,240 Please, please, please, please. 1070 00:47:32,360 --> 00:47:34,440 SOPHIE: Cutting it fine! 1071 00:47:34,440 --> 00:47:36,080 KATE: Oh, my God, that's just cracked. 1072 00:47:36,080 --> 00:47:37,280 Bakers, that is it. 1073 00:47:37,280 --> 00:47:39,240 Your time is up. 1074 00:47:39,240 --> 00:47:43,240 Please place your Showstopper Savoy cakes at the end of your station. 1075 00:47:43,720 --> 00:47:45,760 If I just did...ten more. 1076 00:47:45,760 --> 00:47:47,760 Sophie, stop! 1077 00:47:47,760 --> 00:47:50,760 Oh, I've stopped! Almost. 1078 00:47:50,760 --> 00:47:56,000 There's, like, this much left! 1079 00:47:58,560 --> 00:48:01,960 SANDI: It's judgment time for the Victorian centrepieces, 1080 00:48:01,960 --> 00:48:05,960 but these Savoy cakes will need to taste as good as they look. 1081 00:48:14,240 --> 00:48:18,240 Wow, Stacey! It really has got about 20 elements to it, hasn't it? 1082 00:48:19,000 --> 00:48:22,520 I'm very impressed that you got all the cakes out quite cleanly. 1083 00:48:22,520 --> 00:48:24,640 There's a nice shiny sugar crust, 1084 00:48:24,640 --> 00:48:26,800 but, you struggled with the meringue. 1085 00:48:26,800 --> 00:48:28,240 Yeah, they weren't done in time. 1086 00:48:28,240 --> 00:48:31,240 But overall, I think it's very you, it's very Stacey. 1087 00:48:31,240 --> 00:48:32,920 NOEL: The Victorian Stacey. 1088 00:48:32,920 --> 00:48:35,600 We've got the orange on the top, is that right? 1089 00:48:35,600 --> 00:48:37,360 Yeah. 1090 00:48:37,360 --> 00:48:41,360 It's got a nice texture. 1091 00:48:42,720 --> 00:48:44,600 Great flavour. 1092 00:48:44,600 --> 00:48:47,040 Really nice flavour. The texture's amazing. 1093 00:48:47,040 --> 00:48:48,600 And the orange comes through well. 1094 00:48:48,600 --> 00:48:50,800 This is your lemon one, is that right? 1095 00:48:50,800 --> 00:48:52,320 Yeah. Very good texture. 1096 00:48:52,320 --> 00:48:54,440 That's not as well-flavoured as the other, is it? 1097 00:48:54,440 --> 00:48:57,560 It's there, it's not as potent as the orange one. 1098 00:48:57,560 --> 00:49:00,640 So you've got madeleines, you've got macarons, you've got some jelly. 1099 00:49:00,640 --> 00:49:02,480 The madeleines were little bit flat, 1100 00:49:02,480 --> 00:49:05,240 but you've got the raspberry right in the middle of that, haven't you? 1101 00:49:05,240 --> 00:49:06,880 The raspberry's very nice, 1102 00:49:06,880 --> 00:49:09,440 but the macaron, because they've been sandwiched with a curd, 1103 00:49:09,440 --> 00:49:10,960 they've got very soggy. 1104 00:49:10,960 --> 00:49:14,160 The macarons I don't particularly like, I don't think they're well baked. 1105 00:49:14,160 --> 00:49:16,360 Let me try a bit of hard jelly. 1106 00:49:16,360 --> 00:49:17,720 Very nice. 1107 00:49:17,720 --> 00:49:20,600 I think overall, you've just gone slightly OTT on the decoration. 1108 00:49:20,600 --> 00:49:22,240 But your two cakes are good! 1109 00:49:22,240 --> 00:49:23,960 It's a massive work! 1110 00:49:23,960 --> 00:49:26,320 Probably a titch overambitious. 1111 00:49:26,320 --> 00:49:30,320 But I think it's a real achievement. 1112 00:49:33,320 --> 00:49:36,040 I think it looks a little bit haphazard. 1113 00:49:36,040 --> 00:49:37,560 It's a bit topsy-turvy. 1114 00:49:37,560 --> 00:49:39,960 I like the decoration of the sugar, that's fine, 1115 00:49:39,960 --> 00:49:42,000 but you can see what's happened to it over time. 1116 00:49:42,000 --> 00:49:45,200 It will collapse. Humidity gets to it, destroys it. 1117 00:49:45,200 --> 00:49:49,200 So it's elderflower? Elderflower and lemon. 1118 00:49:53,200 --> 00:49:56,080 It's quite dense, almost like you've over-mixed it, you know? 1119 00:49:56,080 --> 00:50:00,080 Yeah. I think you did. But I'm just, not catching any flavours at all. 1120 00:50:00,480 --> 00:50:03,400 OK. The most flavour you get from this is if you happen to get 1121 00:50:03,400 --> 00:50:05,760 a bit of caramel. It's a little disappointing. 1122 00:50:05,760 --> 00:50:08,480 It is a little bit. The top layer's better than the bottom, 1123 00:50:08,480 --> 00:50:11,360 I think the bottom one is burnt. Quarterfinal you want, consistency. 1124 00:50:11,360 --> 00:50:14,560 Yeah. I think you've had a really great idea, Liam. 1125 00:50:14,560 --> 00:50:18,560 Don't think you quite pulled it off. 1126 00:50:21,240 --> 00:50:25,240 Sophie, I think that is a perfect shape of a Victorian Savoy cake. 1127 00:50:27,880 --> 00:50:30,920 It's nice and high, it's spectacular to look at. 1128 00:50:30,920 --> 00:50:33,880 The chocolate top is magnificent. 1129 00:50:33,880 --> 00:50:36,240 It's very, very clever. If you break through, 1130 00:50:36,240 --> 00:50:39,040 you've got your plinth down at the bottom down there, 1131 00:50:39,040 --> 00:50:41,400 which is sandwiched as well. You've given that a flavour. 1132 00:50:41,400 --> 00:50:43,200 It's well baked all the way through. 1133 00:50:43,200 --> 00:50:45,480 You got a nice sugar coating on the top of it as well, 1134 00:50:45,480 --> 00:50:46,960 and I love the design. 1135 00:50:46,960 --> 00:50:50,560 You've celebrated the Savoy cake, which I like. 1136 00:50:50,560 --> 00:50:54,560 Right, I am going to take a slice out of this. 1137 00:50:58,160 --> 00:51:00,880 The texture of the cake is quite chewy. OK. 1138 00:51:00,880 --> 00:51:02,840 But it's very pleasant. 1139 00:51:02,840 --> 00:51:05,440 I love the flavour. I just think when you mixed it, 1140 00:51:05,440 --> 00:51:08,480 you may have just turned it a couple more times than you needed to. OK. 1141 00:51:08,480 --> 00:51:11,200 You've lost that air, but you're not far off it. 1142 00:51:11,200 --> 00:51:15,200 Remind me what's in there. Green Apple, creme diplomat. 1143 00:51:17,320 --> 00:51:19,160 Mmm. I love that green apple! 1144 00:51:19,160 --> 00:51:22,440 Really good. I love that whole cake, actually. 1145 00:51:22,440 --> 00:51:26,440 Thank you. 1146 00:51:28,440 --> 00:51:31,280 Very elegant, very simple, very small. 1147 00:51:31,280 --> 00:51:34,760 It makes you question what have you spent the last few hours making. 1148 00:51:34,760 --> 00:51:37,240 All the time's been spent on the roses, 1149 00:51:37,240 --> 00:51:39,720 and they do look beautiful. It's very elegant. 1150 00:51:39,720 --> 00:51:42,120 I must say the sugar coating looks really good. 1151 00:51:42,120 --> 00:51:44,320 And I do think you've been very clever, 1152 00:51:44,320 --> 00:51:47,120 because those walnuts there perfectly fit the mould. 1153 00:51:47,120 --> 00:51:50,200 It's beautifully done! 1154 00:51:50,200 --> 00:51:54,200 Now right in the middle there, you have... The cinnamon apples. 1155 00:51:55,840 --> 00:51:59,840 Love a cinnamon apple. 1156 00:52:00,600 --> 00:52:03,840 Not what I expected! Nope. But it is delicious. 1157 00:52:03,840 --> 00:52:05,720 The texture I think, is lovely. 1158 00:52:05,720 --> 00:52:08,320 It's actually very brave of you to put to put the chestnuts in there. 1159 00:52:08,320 --> 00:52:10,920 Because chestnut in itself, is quite a heavy thing. Yeah. 1160 00:52:10,920 --> 00:52:13,440 But it actually hasn't affected the texture too much. 1161 00:52:13,440 --> 00:52:17,000 It's still quite light. but for me, if you're gonna put chestnut in it, 1162 00:52:17,000 --> 00:52:19,480 get the flavour to come out. Because it hasn't. OK. 1163 00:52:19,480 --> 00:52:22,280 But nevertheless, very pretty design. Thank you. 1164 00:52:22,280 --> 00:52:24,240 Kate, please bring up your Savoy cake. 1165 00:52:24,240 --> 00:52:25,960 Do you want some help? Yes, please. 1166 00:52:25,960 --> 00:52:27,240 Ready? Yep. 1167 00:52:27,240 --> 00:52:31,240 Weirdest removal firm. 1168 00:52:32,160 --> 00:52:33,480 I can see what it is. 1169 00:52:33,480 --> 00:52:35,520 The top of the Liver Building. 1170 00:52:35,520 --> 00:52:37,760 But, it's a bit simplistic. 1171 00:52:37,760 --> 00:52:40,760 The bottom plinth has had a few major issues. 1172 00:52:40,760 --> 00:52:42,520 Yeah, it didn't turn out properly. 1173 00:52:42,520 --> 00:52:44,480 These seemed to have caught again. 1174 00:52:44,480 --> 00:52:46,400 It's all a bit broken up. 1175 00:52:46,400 --> 00:52:48,800 I do think it's a bit rough and ready but I like the fact 1176 00:52:48,800 --> 00:52:52,480 that she's got the height. Yeah. It's a bold piece. 1177 00:52:52,480 --> 00:52:54,760 The sugar coating on it's good. 1178 00:52:54,760 --> 00:52:56,720 But, look how yellow that is. 1179 00:52:56,720 --> 00:53:00,720 60 eggs have made that very, very yellow. 1180 00:53:02,520 --> 00:53:04,280 It's a bit dry, actually. 1181 00:53:04,280 --> 00:53:07,080 I was wondering if it's a bit over-cooked at that. 1182 00:53:07,080 --> 00:53:11,080 I think it could be. That's the one with pecans in it. 1183 00:53:12,400 --> 00:53:14,680 That's a much better cake. 1184 00:53:14,680 --> 00:53:17,080 That's delicious! It's moister too. 1185 00:53:17,080 --> 00:53:19,760 I'm biased anyway. I love the Liver Building. 1186 00:53:19,760 --> 00:53:22,080 But, star of the show's that third one down. 1187 00:53:22,080 --> 00:53:33,000 I just think all the others... too dry. OK. 1188 00:53:35,520 --> 00:53:38,000 Wow, what a week. It's been a tremendous week. 1189 00:53:38,000 --> 00:53:40,960 So, I know that Stacey has been really scrapping 1190 00:53:40,960 --> 00:53:43,400 with the Star Baker. Is it possible? 1191 00:53:43,400 --> 00:53:45,120 I think it's certainly possible 1192 00:53:45,120 --> 00:53:47,280 because Stacey has done remarkably well. 1193 00:53:47,280 --> 00:53:50,600 I just think she attempted slightly too much. 1194 00:53:50,600 --> 00:53:54,560 Having said that, this was about the Savoy cake and they tasted amazing. 1195 00:53:54,560 --> 00:53:57,320 However, I think Steven is the favourite coming into today. 1196 00:53:57,320 --> 00:53:59,840 He did create something that technically was very good. 1197 00:53:59,840 --> 00:54:03,240 The flowers, perfect. Leaves are great. The cake is well-made. 1198 00:54:03,240 --> 00:54:05,360 But the chestnut didn't get the flavour. 1199 00:54:05,360 --> 00:54:07,840 Well, let's focus on ones who are in trouble. 1200 00:54:07,840 --> 00:54:09,840 Sophie, perhaps, has saved herself. 1201 00:54:09,840 --> 00:54:11,520 Oh, Sophie's definitely saved herself. 1202 00:54:11,520 --> 00:54:14,640 Nobody who can make a cake like that can possibly go home. 1203 00:54:14,640 --> 00:54:16,480 So, Liam and Kate are in a bit of trouble. 1204 00:54:16,480 --> 00:54:19,440 When you look at Kate's, she's used pretty basic moulds, 1205 00:54:19,440 --> 00:54:21,960 and it's quite rudimentary, the decoration, as well. 1206 00:54:21,960 --> 00:54:24,120 And she dried out a couple of the sponges, 1207 00:54:24,120 --> 00:54:26,560 but the pecan one was particularly good. 1208 00:54:26,560 --> 00:54:29,600 Whereas the elderflower in Liam's one, you didn't think came through. 1209 00:54:29,600 --> 00:54:32,680 I couldn't taste anything. And then he put sugar work on something that 1210 00:54:32,680 --> 00:54:35,600 was going to stand for a long period of time, and it collapsed. 1211 00:54:35,600 --> 00:54:38,200 But she didn't do as well in her signature as Liam. 1212 00:54:38,200 --> 00:54:40,920 His clangers were very good. It seems we keep balancing up things. 1213 00:54:40,920 --> 00:54:43,360 It goes like that all the time. Yeah, we have to break it down, 1214 00:54:43,360 --> 00:54:45,320 go through the check list again and then decide. 1215 00:54:45,320 --> 00:54:47,600 There's something lovely, Paul, about sitting here, 1216 00:54:47,600 --> 00:54:49,760 listening to you talk in front of the liver bird. 1217 00:54:49,760 --> 00:54:51,280 It's amazing, eh? There you go. 1218 00:54:51,280 --> 00:54:52,600 You just ate its head. 1219 00:54:52,600 --> 00:54:56,600 It was so pretty up until that minute. 1220 00:55:04,920 --> 00:55:08,680 Congratulations, bakers, on surviving Forgotten Bakes week. 1221 00:55:08,680 --> 00:55:12,680 Now, I've got the great job this week of announcing Star Baker. 1222 00:55:13,040 --> 00:55:16,600 The person who's won Star Baker this week made clangers 1223 00:55:16,600 --> 00:55:18,720 with their trademark twist, 1224 00:55:18,720 --> 00:55:22,720 and made a Savoy cake that had fabulous texture and flavour. 1225 00:55:23,160 --> 00:55:26,960 The Star Baker this week is... 1226 00:55:26,960 --> 00:55:30,960 Stacey. 1227 00:55:32,240 --> 00:55:33,480 Thank you. 1228 00:55:33,480 --> 00:55:37,480 So that leaves me with...just the worst job. 1229 00:55:37,960 --> 00:55:40,760 Well done to all of you for getting through to the quarterfinals, 1230 00:55:40,760 --> 00:55:44,760 but I'm afraid the person going home is... 1231 00:55:50,800 --> 00:55:52,000 ..Liam. 1232 00:55:52,000 --> 00:55:56,000 It's cool. I'm so sorry. It's cool. 1233 00:56:02,760 --> 00:56:06,760 In all fairness, like, I can look back... 1234 00:56:06,800 --> 00:56:10,320 probably tomorrow morning and think... 1235 00:56:10,320 --> 00:56:12,720 Yeah. I smashed it. 1236 00:56:12,720 --> 00:56:14,440 Onwards and upwards now. 1237 00:56:14,440 --> 00:56:16,640 It's not the end of me, it's just the beginning, 1238 00:56:16,640 --> 00:56:19,480 do you know what I mean? So I'm coming from Paul Hollywood's job 1239 00:56:19,480 --> 00:56:22,120 in a couple of years' time! 1240 00:56:22,120 --> 00:56:23,960 Don't stop baking. 1241 00:56:23,960 --> 00:56:26,280 So sorry to lose Liam. He's learned a lot. 1242 00:56:26,280 --> 00:56:28,640 From the beginning to now, he's a different baker, 1243 00:56:28,640 --> 00:56:30,480 totally different baker. 1244 00:56:30,480 --> 00:56:32,600 He's done really well to reach the quarterfinals. 1245 00:56:32,600 --> 00:56:34,600 He should feel very proud of himself. 1246 00:56:34,600 --> 00:56:38,600 But he had a bad Showstopper, and that's what it came down to. 1247 00:56:39,520 --> 00:56:40,920 So glad you did it. 1248 00:56:40,920 --> 00:56:43,560 You've been so close. Thank you very much. 1249 00:56:43,560 --> 00:56:46,960 Stacey has wanted Star Baker so badly. 1250 00:56:46,960 --> 00:56:49,800 The last few weeks, she's got closer and closer. 1251 00:56:49,800 --> 00:56:51,560 And this week, bingo. 1252 00:56:51,560 --> 00:56:53,240 Well done, Stace. Thank you. 1253 00:56:53,240 --> 00:56:54,840 Well done. Thank you. 1254 00:56:54,840 --> 00:56:56,760 Coming into the semifinal now. 1255 00:56:56,760 --> 00:56:58,840 This is the time to get Star Baker. 1256 00:56:58,840 --> 00:57:00,920 And she started to nail it this week. 1257 00:57:00,920 --> 00:57:04,320 Her Savoy cake tasted amazing. 1258 00:57:04,320 --> 00:57:07,160 Did not think I would end up in week nine, no way. 1259 00:57:07,160 --> 00:57:10,520 Week nine! 1260 00:57:10,520 --> 00:57:13,160 I'd like to say that I'm going to tone it down for next week, 1261 00:57:13,160 --> 00:57:15,200 but, actually, I'm not. At all. 1262 00:57:15,200 --> 00:57:17,520 Next time... There's no calming down today. 1263 00:57:17,520 --> 00:57:18,920 ..it's the semifinal. 1264 00:57:18,920 --> 00:57:20,320 The pressure's on. 1265 00:57:20,320 --> 00:57:23,160 Four bakers... Do you know what? I'm going to do it the sexy way. 1266 00:57:23,160 --> 00:57:24,840 ..three patisserie challenges. 1267 00:57:24,840 --> 00:57:27,160 Oh... This is insane, look at this. 1268 00:57:27,160 --> 00:57:30,040 Who will crack under the pressure? 1269 00:57:30,040 --> 00:57:31,200 Come along, dear. 1270 00:57:31,200 --> 00:57:32,960 WHISPERS: I've got no idea what I'm doing. 1271 00:57:32,960 --> 00:57:34,680 Gold leaf makes everything look better. 1272 00:57:34,680 --> 00:57:36,440 I've done it wrong, I've done it wrong. 1273 00:57:36,440 --> 00:57:37,960 And who will make it to the final... 1274 00:57:37,960 --> 00:57:39,280 They look pretty, don't they? 1275 00:57:39,280 --> 00:57:40,880 ..of The Great British Bake Off? 1276 00:57:40,880 --> 00:57:43,800 It's been the hardest decision that I've been involved with 1277 00:57:43,800 --> 00:57:47,640 in eight years of the Bake Off. 1278 00:57:47,640 --> 00:58:15,000 Subtitles by Ericsson