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[Noel] Hello, it's Japanese Week.
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00:00:14,799 --> 00:00:16,279
[Matt] Konnichiwa.
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00:00:16,360 --> 00:00:18,240
[Noel] Why are you dressed like that?
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00:00:18,320 --> 00:00:20,599
[Matt] You said come as a mango character.
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00:00:21,160 --> 00:00:23,200
I said come as a manga character.
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It's Japanese Week.
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00:00:24,480 --> 00:00:25,320
[Matt] Oh.
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00:00:25,400 --> 00:00:28,160
Welcome to The Great British Baking Show.
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00:00:28,240 --> 00:00:30,160
You should take that off.
You look ridiculous.
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00:00:30,240 --> 00:00:31,400
[Matt] I can't, it's stuck.
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[Noel chuckling] Oh, dear.
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You're gonna have to spend
the rest of your career like that.
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Old mango head. See you later.
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Now...
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-Cakes are boring.
-[laughs]
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[Noel] ...it's Japanese Week.
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A load of rubbish, innit?
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I hate matcha.
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-Might as well eat grass.
-Smells nice.
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-[Mark] Do you reckon?
-No.
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[Noel] The bakers are letting off steam...
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-Burger off, Lottie.
-You burger off.
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[Noel] ...as the pressure builds...
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Oh, don't give me that look.
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[Noel] ...to a spectacular
kawaii showstopper.
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-[whines]
-[whispering] Can I do it?
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[Noel] Who will light up the tent...
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Tastes lovely.
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[Noel] ...and who will be saying sayonara?
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It's cruel to say it's inedible.
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But it's getting that way.
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[opening theme music playing]
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It's Japanese Week.
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Who'd ever have thought
I'd make it this far? [laughs]
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[Dave] I'm very excited for Japanese Week.
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I think it's a bit more creative,
more freedom to do things
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and bring fun to the baking tent.
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Because we're all doing
different, unfamiliar things,
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we all feel like we're on
a pretty level playing field,
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but there's a lot that could go wrong.
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Always.
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Bakers, hello, or should I say konichiwa
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because for the first time ever,
it's Japanese Week.
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We're all very excited,
and the judges today
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would love you to make a batch
of eight soft, delicious steamed buns.
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Now, Japanese buns
are usually filled with pork or curry,
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but you can choose any filling you like,
sweet or savoury.
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Noel, what would you fill your buns with?
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-Human blood?
-This is a family show.
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Dog blood.
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Better.
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You have two hours and 30 minutes.
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-On your marks...
-Get set...
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Bake.
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The adrenaline has kicked in.
Steamed buns it is.
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It is Japanese Week
so I wouldn't be surprised
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if we didn't get quite
traditional Japanese fillings.
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But we know what these bakers are like,
they always surprise us.
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[Paul] Every cut that we do,
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you must see the filling
and we certainly must taste it.
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On the bread side, it must be
a soft, chewy roll but not too chewy.
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Initially, you feel the tug
and then it melts in the mouth.
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[Prue] The filling matters.
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We want something delicious inside,
but this is a bun challenge.
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Feeling good about Japanese Week.
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Dough's almost ready.
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I'm adding turmeric to it
to dye the dough yellow
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'cause the plan is
they're gonna look like little chickens.
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[Matt] Naturally adding colour
to his buns with turmeric,
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Dave will then be filling them
with his favourite meal
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and one of Japan's most popular
western-inspired foods, the katsu curry.
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-"Cat poo curry"?
-Katsu curry.
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[Matt] Oh, "katsu."
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[Dave] With raw chicken today.
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-I've tested it in practice.
-Did you like that?
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I was worried it wouldn't cook,
but it did cook within that time.
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How long are you steaming?
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-Fifteen minutes.
-[Prue] Good.
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-Good luck. Thank you, Dave.
-Cheers, thank you.
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[Noel] Dave's won't be the only buns
to be making an animal-like appearance.
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[Hermine] So I'm gonna
make them look like little pandas.
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I've gone for pandas
'cause I think they look cute.
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[Laura] I'm making little piggies.
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Like, little snouts and ears
and sesame seeds for eyes.
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It's quite a fun challenge, isn't it?
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[Peter] Gonna be making
my wee buns into wee lambs.
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00:04:03,839 --> 00:04:07,519
The lamb itself is gonna be raw,
and that's gonna be steamed with the bun.
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I've got garlic, ginger,
chilli, coriander,
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fish sauce, soy sauce, honey, cumin.
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It really packs a punch.
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[Noel] Peter's lamb-shaped buns
will be filled with a spiced lamb mince
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herded together with
a Chinese stir-fry packed with flavour.
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How are you gonna
infuse that flavour into the lamb?
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So, I'm just gonna stir-fry off
the aromatics first
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and then that's gonna be added
into the lamb and mixed through
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-with the soy sauce and fish sauce.
-[Paul] Okay.
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How are you making them into lambs?
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[Peter] I split my dough in two.
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I've got a small portion here
which I'll colour black.
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And then that's gonna be used for the face
and for the ears, just cut-out wee shapes.
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They look quite cute. [chuckles]
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-[Paul] Great.
-[Prue] Lovely.
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-[Peter] Hope you enjoy it.
-[Paul] So do I.
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Doing the windowpane test.
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If you can see light through it,
it means it's ready to be proved.
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[Matt] The timing of the prove
is vital with this soft dough.
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Underprove, and it will split.
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[Hermine] I would like it
to about double in size.
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[Matt] But overprove,
and it'll collapse and be flat,
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the opposite of the domed shiny buns
the judges are expecting to see.
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[Dave] I'll wait for it to triple in size,
get more flavour into it.
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After I've coloured this dough
and get it into proving,
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then it's on to making the filling.
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It's more Chinese-inspired
than it is Japanese-inspired.
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In Japanese Week that might not be great,
but it's delicious, I've loved it.
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[Matt] And Peter isn't the only baker
with an East Asian inspiration.
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The Japanese element of it is the bun,
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but this is probably more
traditional Chinese-flavoured pork.
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Just gonna fry it for about 20 minutes,
get it nice and crispy.
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You can't put raw pork belly
in a steamed bun.
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[chuckling] It'd be absolutely savage,
to be honest.
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[Matt] Laura is doubling up
on her flavours and decoration
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with her eight little pigs
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built around pork belly
in a Chinese-style sticky sauce.
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[Prue] Tell us about the sticky sauce.
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Some hoisin going in there,
some oyster sauce and sake,
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erm, bit of honey.
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Ticks all the boxes,
all the flavours, "Yeah. Yeah."
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[Prue] You've practised it?
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The filling's gone down
a real treat at home.
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[Paul] Good.
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It will do with me, as well.
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-[Laura] Good.
-[Paul laughs]
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[Noel] Across the border from China
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lie the flavours of India
via Marc's kitchen in Cornwall.
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My daughter Jasmine's
got really into cooking,
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particularly into curries.
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We tried a few curries
in these steamed buns
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and as soon as she made this dhal,
we sat down at the table,
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we all bit into it and
just went, "Mmm!" [chuckles]
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Hence why it's called
the "Hmmmm Dhal Steamed Bun."
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[Noel] Marc will be colouring and
flavouring his dough with smoked paprika
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to complement his two Indian flavours
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of mango chutney
and apple-sweetened lentil dhal.
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-Oh, sounds lovely.
-Okay.
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00:06:45,960 --> 00:06:48,160
-Curried dhal, mango chutney.
-I'm hoping to
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fold them in the traditional way.
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Okay, how you doing that, then?
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With great skill, hopefully.
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-[Prue chuckles] Great skill.
-[chuckles]
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[Matt] While Marc will be trying
to twist together his vegetarian filling,
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two of the bakers are doing their twist
on the all-time classic meat-in-a-bun.
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-So, I'm doing, er, burger buns.
-Oh, excellent.
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00:07:08,120 --> 00:07:10,560
I'm using beef mince,
gherkins, er, cheese--
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00:07:10,640 --> 00:07:13,039
Gherkin. Can you do one
without a gherkin for me?
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00:07:13,120 --> 00:07:14,719
-Don't like gherkins?
-No.
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00:07:14,799 --> 00:07:15,719
[Mark] Oh, no, really?
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00:07:15,799 --> 00:07:17,680
-I'll do one without gherkins.
-[Paul] Thanks.
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00:07:17,760 --> 00:07:19,599
Never judge a man on his gherkin.
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[Matt and Paul laugh]
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[Matt] Mark is mixing together beef mince
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with onion, cheese,
tomato purée and gherkins,
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but after Paul's recent disclosure,
he's making an adjustment.
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[Mark] I'm doing a little one
without gherkins.
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[Noel] For Paul?
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00:07:33,960 --> 00:07:35,919
-Yeah, for Paul.
-Wow, what is he, five?
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[both laugh]
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-It's a bit like that.
-Paul, write down what you like.
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He's supposed to be a judge,
a man of the world
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-with an exquisite taste palate.
-Yeah.
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-Good luck.
-Thank you.
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00:07:45,080 --> 00:07:48,599
-Lottie's also doing a burger, isn't she?
-She's not as good as you.
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[both laugh]
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[Noel] I'm not gonna lie,
she's lucky to still be here.
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[laughing]
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[Mark] My burgers are
way better than Lottie's.
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Burger off, Lottie.
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You burger off.
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00:08:00,200 --> 00:08:01,599
[Mark laughs]
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00:08:01,679 --> 00:08:04,799
[Laura chuckling] It's on.
Some healthy rivalry going on here.
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00:08:05,359 --> 00:08:06,479
[chuckles]
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00:08:06,560 --> 00:08:08,880
-We've been saving that for ages.
-[both laugh]
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00:08:08,960 --> 00:08:10,960
[Lottie] Our techniques
are slightly different.
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00:08:11,039 --> 00:08:13,280
He's frying his off,
I'm putting mine in raw,
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00:08:13,359 --> 00:08:14,840
but they're pretty similar.
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00:08:14,919 --> 00:08:16,560
So, if Mark gets a handshake...
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I'll be very happy for him.
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00:08:21,080 --> 00:08:24,640
[Noel] Lottie will be assembling
her buns in the traditional fashion
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00:08:24,719 --> 00:08:28,599
by building layers of beef patty,
onions, cheese, and bacon,
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and to add to the burger feel,
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00:08:30,200 --> 00:08:33,039
she will also be serving up
spiralised chips.
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00:08:33,120 --> 00:08:34,919
-You're making chips, too?
-Yeah.
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00:08:35,000 --> 00:08:36,120
Which you won't eat.
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00:08:36,199 --> 00:08:37,559
[Prue]
There might be a few chip eaters.
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00:08:37,640 --> 00:08:38,799
-[Paul] There might be.
-[laughs]
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00:08:38,880 --> 00:08:40,679
-[Matt] Doing any gherkin?
-[Lottie] Yeah.
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00:08:40,760 --> 00:08:42,440
Oh, Paul'll be delighted.
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00:08:42,520 --> 00:08:45,400
-Can you do one without a gherkin for me?
-Yeah, maybe.
199
00:08:45,480 --> 00:08:46,840
-Thank you.
-[Prue] He hates gherkin.
200
00:08:46,920 --> 00:08:49,000
-Really hates it?
-[Paul] Yeah.
201
00:08:49,079 --> 00:08:51,000
-Okay, no gherkin.
-[Prue] I like it.
202
00:08:51,079 --> 00:08:52,600
[Matt] The gherkin ain't working.
203
00:08:53,160 --> 00:08:54,880
[Paul] Gherkin doesn't work for me.
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00:08:55,880 --> 00:08:59,000
[Laura] Give that a quick minute,
then I'm gonna add the water.
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00:08:59,079 --> 00:09:01,880
[Matt] In contrast to baking,
which dries the dough,
206
00:09:01,959 --> 00:09:04,520
steaming raises its moisture levels.
207
00:09:04,600 --> 00:09:06,959
[Dave] If the sauce is too wet
going into steam buns,
208
00:09:07,040 --> 00:09:09,280
it's really hard
to keep that sauce inside.
209
00:09:09,360 --> 00:09:11,720
So I need to thicken it
so it's more of a paste.
210
00:09:11,800 --> 00:09:15,680
And then when it steams,
that sort of reintroduces liquid to it.
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00:09:16,400 --> 00:09:19,079
[Matt] So any fillings
with a high liquid content
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00:09:19,160 --> 00:09:21,839
could result in soggy, undercooked buns.
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00:09:21,920 --> 00:09:25,760
[Hermine] I need some oyster sauce.
214
00:09:27,120 --> 00:09:29,959
I'm trying to celebrate Japan
with my flavour.
215
00:09:30,040 --> 00:09:33,959
The brief said Japanese bun,
so it's good inspiration.
216
00:09:34,040 --> 00:09:36,280
Don't know
what I'm doing here, though. [laughs]
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00:09:36,959 --> 00:09:39,240
[Matt] Going all in on the Japanese theme,
218
00:09:39,320 --> 00:09:43,480
Hermine is aiming to achieve
a rich, umami taste to her pandas
219
00:09:43,560 --> 00:09:48,079
with Japanese-style spiced chicken,
dried shrimps and shiitake mushrooms.
220
00:09:48,160 --> 00:09:50,640
How are you feeling
about Japanese Week, Hermine,
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00:09:50,720 --> 00:09:54,320
because you're probably one
of the most consistent of bakers thus far?
222
00:09:54,400 --> 00:09:56,400
Thank you for the vote of confidence.
223
00:09:56,480 --> 00:09:59,680
-[Prue chuckles]
-But, erm, yes, it was all a new
224
00:09:59,760 --> 00:10:03,120
sort of learning journey for me,
but from my research,
225
00:10:03,199 --> 00:10:08,040
I find that Japanese baking
had some French influence...
226
00:10:08,120 --> 00:10:09,160
-Yeah.
-...in there.
227
00:10:09,240 --> 00:10:13,640
So, I'm hoping to draw on my knowledge
of French patisserie.
228
00:10:13,720 --> 00:10:15,720
-We have to see if it works.
-[Hermine] Yes.
229
00:10:15,800 --> 00:10:17,480
Thank you, look forward to it.
230
00:10:17,560 --> 00:10:19,280
-Thank you. Thank you.
-Good luck.
231
00:10:20,199 --> 00:10:24,800
Paul said I'm the most consistent baker.
Isn't that lovely?
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00:10:24,880 --> 00:10:28,560
Well, I'd better get back to work now
before he takes that back.
233
00:10:29,800 --> 00:10:32,240
Bakers, you are halfway through.
234
00:10:32,320 --> 00:10:35,199
Make sure it all works.
You don't wanna look silly on TV.
235
00:10:35,280 --> 00:10:36,160
[laughs]
236
00:10:37,240 --> 00:10:38,880
Right, gotta check my dough.
237
00:10:38,959 --> 00:10:41,480
[Matt] With the doughs coming out
of the proving drawer,
238
00:10:41,560 --> 00:10:44,760
they must be separated
and weighed into equal amounts...
239
00:10:44,839 --> 00:10:46,959
Gonna stick to what I did in practice,
240
00:10:47,040 --> 00:10:50,880
and they're gonna each
be 49 or 50 grams in weight.
241
00:10:50,959 --> 00:10:54,560
[Matt] ...in order to fulfil
the uniformity required by the brief.
242
00:10:54,640 --> 00:10:58,320
I'm not weighing the dough.
I'm just eyeballing the dough.
243
00:10:58,880 --> 00:11:04,400
There's a lot of winging and eyeballing
that goes on in the tent. [chuckles]
244
00:11:04,480 --> 00:11:07,480
[Lottie] It's just like an assembly line
that I have set up,
245
00:11:07,560 --> 00:11:10,560
so it goes like patty, bacon,
cheese, relish.
246
00:11:10,640 --> 00:11:13,120
Got to remember to do one
without relish for Paul.
247
00:11:13,199 --> 00:11:14,680
Because I know what one he's gonna eat,
248
00:11:14,760 --> 00:11:17,320
it almost makes the pressure greater
on that one.
249
00:11:17,880 --> 00:11:20,320
[Noel] The fillings
must be centralised in the bun,
250
00:11:20,400 --> 00:11:22,280
as too near the top or bottom
251
00:11:22,360 --> 00:11:25,320
could see it split the tender dough
and pour out.
252
00:11:25,400 --> 00:11:28,719
I'd probably say you want about
two-thirds filling and the rest dough.
253
00:11:28,800 --> 00:11:31,120
That's how I like it.
I don't know if Paul will.
254
00:11:31,199 --> 00:11:35,600
[Noel] But adding too much filling
could yield the same disastrous results.
255
00:11:35,680 --> 00:11:39,560
A minor issue, that I've been too generous
in filling the first seven buns
256
00:11:39,640 --> 00:11:40,800
and have run out of mixture,
257
00:11:40,880 --> 00:11:43,440
so I'm doing a bit of a slapdash
final mixture.
258
00:11:43,520 --> 00:11:46,280
Hopefully I can persuade the judges
to move away from that one.
259
00:11:46,360 --> 00:11:48,560
-[Marc] A tricky moment.
-[Noel] Wrapping it up.
260
00:11:48,640 --> 00:11:51,199
-[Marc] This is where it gets tricky.
-I see what you're saying.
261
00:11:51,280 --> 00:11:55,360
It's like putting jam in a cowboy hat.
It's not really working out, is it?
262
00:11:55,440 --> 00:11:58,760
[Laura] This is the bit that I don't know
how to do, if I'm being honest.
263
00:11:58,839 --> 00:12:01,440
There's probably a technique.
What it is, I don't know.
264
00:12:01,520 --> 00:12:04,760
It hasn't closed properly.
265
00:12:04,839 --> 00:12:08,600
[Lottie] They have to be precise.
Competition's stepped up.
266
00:12:08,680 --> 00:12:13,360
-But Mark's not doing chips, so...
-Chips. Did they ask for chips?
267
00:12:13,440 --> 00:12:14,959
Who doesn't want chips, mate?
268
00:12:15,560 --> 00:12:18,079
[chuckles] You doing steamed chips?
269
00:12:18,560 --> 00:12:20,920
-Yeah, I'm doing steamed chips, yeah.
-[laughs]
270
00:12:21,920 --> 00:12:26,440
It's all about the decoration now,
so I need to get everything all together.
271
00:12:27,000 --> 00:12:29,880
[Noel] Once the bakers have added
their distinctive decorations,
272
00:12:29,959 --> 00:12:32,079
it's full steam ahead.
273
00:12:32,160 --> 00:12:35,199
[Laura] These are the little snouts
for my little piggies. [snorts]
274
00:12:35,280 --> 00:12:39,480
I feel like I'll get a lot of hate online
from vegetarians worldwide for this.
275
00:12:39,560 --> 00:12:41,800
[Mark] Gotta wrap this around
the outside of the buns
276
00:12:41,880 --> 00:12:43,599
to represent the patty in the middle.
277
00:12:46,320 --> 00:12:50,280
Water's actually boiling now.
So get that ready to start steaming these.
278
00:12:50,360 --> 00:12:52,719
Make sure there's enough space
in between each of them.
279
00:12:52,800 --> 00:12:54,959
[Mark] They will expand
and rise throughout.
280
00:12:55,040 --> 00:12:58,280
If they're too close together,
they will touch and be stuck together.
281
00:12:58,360 --> 00:12:59,880
That's the last one.
282
00:12:59,959 --> 00:13:01,719
Right, so we're gonna put those on.
283
00:13:01,800 --> 00:13:05,599
[Noel] Once the lid is on the steamer,
it needs to remain airtight.
284
00:13:05,680 --> 00:13:08,120
They need 15 minutes,
so I'll give them until the end.
285
00:13:08,199 --> 00:13:11,760
[Noel] So the bakers won't discover
how successful their buns are
286
00:13:11,839 --> 00:13:14,000
until they're ready to come out.
287
00:13:14,079 --> 00:13:15,000
Just waiting now.
288
00:13:16,959 --> 00:13:19,680
Bakers, you only have ten minutes left.
289
00:13:19,760 --> 00:13:21,360
-That sounded like me.
-I know.
290
00:13:24,680 --> 00:13:28,599
Well, that's good, 'cause I got
nine minutes left on my bake.
291
00:13:31,760 --> 00:13:33,199
It's like the Chamber of Secrets.
292
00:13:35,920 --> 00:13:37,280
Just hope they're cooked.
293
00:13:37,360 --> 00:13:39,599
Patience is a virtue,
but I always lift it in practice,
294
00:13:39,680 --> 00:13:41,760
and now I'm worried
that because I lift it in practice,
295
00:13:41,839 --> 00:13:44,199
that's how long the cooking time is
based on me lifting it.
296
00:13:46,199 --> 00:13:48,920
Is this your thing, Japanese business?
297
00:13:49,000 --> 00:13:51,880
I am having fun this week.
I like it being a bit different.
298
00:13:51,959 --> 00:13:54,040
-Yeah, exactly.
-Cakes are boring.
299
00:13:54,120 --> 00:13:57,120
[chuckles] Let's both say that
into the camera.
300
00:13:57,199 --> 00:13:58,800
[both] Cakes are boring.
301
00:13:58,880 --> 00:14:01,560
-Okay? So, enough with the cakes.
-[laughs]
302
00:14:02,920 --> 00:14:04,320
Very plump sheep.
303
00:14:06,160 --> 00:14:09,959
-Yeah.
-They look ready when they've puffed.
304
00:14:10,040 --> 00:14:11,800
[Marc] Good God. They've puffed up.
305
00:14:12,880 --> 00:14:15,719
Bakers, you have one minute left.
One minute.
306
00:14:15,800 --> 00:14:17,839
[Mark] They're coming out.
307
00:14:19,880 --> 00:14:21,319
Just a case of going for it.
308
00:14:21,400 --> 00:14:23,680
Whoa. We've got some big piggies.
309
00:14:23,760 --> 00:14:24,880
Ooh.
310
00:14:24,959 --> 00:14:27,839
[Mark] "P" for Paul right here.
The one without gherkins.
311
00:14:28,479 --> 00:14:30,400
[Lottie] Okay, let's get these ones in.
312
00:14:31,240 --> 00:14:32,680
[Marc] God, they're hot.
313
00:14:37,240 --> 00:14:38,719
[Peter] They're looking good.
314
00:14:38,800 --> 00:14:41,280
[Hermine] I think they look like pandas.
315
00:14:41,360 --> 00:14:42,599
[Dave] I'm happy with them.
316
00:14:42,680 --> 00:14:45,439
[Laura] Oh, they don't look very good.
Poor little piggy.
317
00:14:45,520 --> 00:14:47,719
Okay, bakers, your time is up.
318
00:14:47,800 --> 00:14:52,120
Step away from your delicious buns.
319
00:14:52,199 --> 00:14:55,800
Look good. Look like little burgers, nice.
320
00:14:56,800 --> 00:14:58,680
Mark's are better than mine. Livid.
321
00:14:59,240 --> 00:15:00,599
[laughs]
322
00:15:06,319 --> 00:15:09,079
[Matt] It's time
for the bakers' steamed buns
323
00:15:09,160 --> 00:15:11,680
to face the judgement of Paul and Prue.
324
00:15:11,760 --> 00:15:13,680
-Hi, Hermine.
-[Paul] Hi, Hermine.
325
00:15:17,959 --> 00:15:20,839
You needed bigger eyes
for the pandas. [chuckles]
326
00:15:20,920 --> 00:15:23,599
-Panda-ish.
-[Prue] They're nearly even.
327
00:15:23,680 --> 00:15:25,640
[Paul] It's a little untidy
on the shaping.
328
00:15:25,719 --> 00:15:28,000
You know, on the side,
but they're not bad.
329
00:15:28,079 --> 00:15:29,479
[Prue] It's not dead in the middle.
330
00:15:29,560 --> 00:15:32,199
It's mainly bread.
There's an arch there of flavour.
331
00:15:34,040 --> 00:15:37,360
I love it. I think the bread is just...
It's soft,
332
00:15:37,439 --> 00:15:41,760
but it's a bit chewy, which is lovely,
and the filling is just delicious.
333
00:15:41,839 --> 00:15:42,839
Thank you.
334
00:15:42,920 --> 00:15:44,400
It is very good. It's full of flavour.
335
00:15:44,479 --> 00:15:46,839
It packs a punch in the bit
that you do have.
336
00:15:46,920 --> 00:15:48,439
The bun is beautifully baked.
337
00:15:48,520 --> 00:15:53,160
The shaping could've been a bit neater,
but the flavour is very, very good.
338
00:15:53,240 --> 00:15:54,439
-Thank you.
-Thank you.
339
00:15:54,520 --> 00:15:55,439
[Prue] Lovely.
340
00:15:59,560 --> 00:16:02,880
Well, you've managed to achieve
a nice, smooth top, actually.
341
00:16:02,959 --> 00:16:05,560
Bit of a shine. You've got
some sesame, some have fallen off.
342
00:16:05,640 --> 00:16:07,680
That one there has got a very vague "P"
343
00:16:07,760 --> 00:16:10,040
-'cause it doesn't have gherkins in it.
-[Paul] Ah.
344
00:16:10,120 --> 00:16:13,280
-I love sesame seed.
-Ah, sorry, I wanted to make sure.
345
00:16:14,000 --> 00:16:16,079
[Prue] Nice filling. It's in the middle.
346
00:16:16,160 --> 00:16:18,439
[Paul] It's got a nice bready look.
347
00:16:18,520 --> 00:16:20,520
[Prue] Good flavour.
The burger bit is quite dry.
348
00:16:20,599 --> 00:16:23,880
A bit of mayonnaise, tomato ketchup
in there would've softened it a bit,
349
00:16:23,959 --> 00:16:27,760
but actually, the taste is good,
and the bun is very, very good.
350
00:16:27,839 --> 00:16:30,479
It's slightly chewy.
You've got that smooth top.
351
00:16:30,560 --> 00:16:32,800
-[Prue] It's nice and soft.
-It is baked all the way through.
352
00:16:32,880 --> 00:16:34,640
-[Prue] It's good.
-[Paul] Simple but effective.
353
00:16:34,719 --> 00:16:35,760
Thank you very much.
354
00:16:40,920 --> 00:16:44,000
[Paul] You've had issues with the dough.
It's seeping through a lot.
355
00:16:44,079 --> 00:16:45,599
You probably have too much filling.
356
00:16:45,680 --> 00:16:48,160
That's what it looks like.
They're all a bit irregular,
357
00:16:48,240 --> 00:16:50,680
but that's down to the filling.
You can see the arch,
358
00:16:50,760 --> 00:16:53,719
which I don't mind,
but you can see why it's broken through.
359
00:16:53,800 --> 00:16:55,719
-[Laura] Yeah.
-[Paul] It's so close to the outside,
360
00:16:55,800 --> 00:16:58,240
it was always gonna burst through,
but your bread looks good.
361
00:16:58,319 --> 00:17:00,319
-[Prue] That looks really good bread.
-[Paul] Mmm.
362
00:17:00,400 --> 00:17:03,240
-[Prue] Smells fantastic.
-Tastes lovely. It's a bit dry,
363
00:17:03,920 --> 00:17:06,680
-but it tastes beautiful.
-Flavour's wonderful.
364
00:17:06,760 --> 00:17:10,919
The meat is tough. The bit of sticky sauce
is lovely, but you need more of it.
365
00:17:11,000 --> 00:17:13,880
Very, very dry. But very, very beautiful.
366
00:17:18,480 --> 00:17:20,839
-[Prue] They look absolutely lovely.
-Thank you.
367
00:17:20,919 --> 00:17:22,760
-They obviously touched in the steamer.
-Yeah.
368
00:17:22,839 --> 00:17:24,240
That's because they're so big.
369
00:17:24,319 --> 00:17:25,760
I think they are too big.
370
00:17:25,839 --> 00:17:27,440
-You've lost the shape a bit.
-Yeah.
371
00:17:27,520 --> 00:17:29,600
[Paul] The colour and decoration
look good.
372
00:17:29,680 --> 00:17:32,560
-[Marc] Thank you.
-Right down to the bottom on the filling.
373
00:17:35,360 --> 00:17:37,919
It tastes great.
It's a lentil dhal, is it?
374
00:17:38,000 --> 00:17:39,520
Yes, lentil and apple.
375
00:17:39,600 --> 00:17:42,880
But you've still got a bit of bite
in the apple, which is unusual.
376
00:17:43,600 --> 00:17:46,560
The paprika works really well
with the curry going through the middle.
377
00:17:46,640 --> 00:17:49,480
It hasn't overwhelmed it.
You are carrying flavour.
378
00:17:49,560 --> 00:17:51,320
-My only issue is the size.
-[Marc] Yeah.
379
00:17:51,399 --> 00:17:54,080
I don't mind them being too big.
But then, I'm greedy.
380
00:17:59,600 --> 00:18:01,919
They look great.
I love the addition of the colour.
381
00:18:02,000 --> 00:18:04,399
-You've got a bit of marking on there.
-[Dave] Yeah.
382
00:18:04,480 --> 00:18:07,320
-[Paul] Filling tried to push through.
-[Prue] It's coming through.
383
00:18:07,399 --> 00:18:09,200
-Very neat and bold.
-In spots.
384
00:18:09,280 --> 00:18:12,159
Well-shaped. Nice and shiny. Smooth.
385
00:18:12,760 --> 00:18:14,960
-You have this arch again, of flavour.
-[Dave] Yes.
386
00:18:17,640 --> 00:18:19,960
I love the chicken.
And the texture's great.
387
00:18:20,040 --> 00:18:22,000
Bun, the bread is lovely.
388
00:18:22,080 --> 00:18:24,240
-Either I needed more filling or...
-[Dave] Yeah.
389
00:18:24,320 --> 00:18:27,120
-...a bit stronger. More curry, really.
-[chuckling] Yeah.
390
00:18:27,200 --> 00:18:30,399
I think they are very good
and you've managed to get the flavour
391
00:18:30,480 --> 00:18:33,120
in the arch all the way through.
That's delicious.
392
00:18:33,200 --> 00:18:36,159
-My only gripe is it's coming through.
-[Dave] That's what I don't like.
393
00:18:36,240 --> 00:18:37,360
-[both] Thank you.
-Cheers.
394
00:18:42,240 --> 00:18:45,120
[Paul] These creases are air pockets
that have shrunk back in.
395
00:18:45,200 --> 00:18:47,360
That's to do with the way
that you've tightened the ball up.
396
00:18:47,440 --> 00:18:48,520
But they do look round,
397
00:18:49,280 --> 00:18:51,360
-beautifully aromatic.
-[Prue] Mmm.
398
00:18:51,440 --> 00:18:54,360
The problem is
you've not tightened it up round the meat.
399
00:18:54,440 --> 00:18:57,120
So it's pulled away
and what you're left with...
400
00:18:58,040 --> 00:18:59,280
is very little dough.
401
00:18:59,360 --> 00:19:01,600
There's more meat than there is dough.
402
00:19:01,679 --> 00:19:03,440
-[Peter] Too much filling.
-Yeah.
403
00:19:03,520 --> 00:19:06,399
That tastes absolutely wonderful.
I love the flavour.
404
00:19:06,480 --> 00:19:07,760
Your flavours are great.
405
00:19:08,320 --> 00:19:09,560
Just watch the buns.
406
00:19:14,880 --> 00:19:16,120
This one's for Paul.
407
00:19:16,200 --> 00:19:18,880
-[Paul] Okay.
-It doesn't have gherkins in the relish.
408
00:19:18,960 --> 00:19:20,520
[Paul] They all seem similar in size.
409
00:19:20,600 --> 00:19:23,679
Bit of decoration is nice.
That looks like a burger, doesn't it?
410
00:19:23,760 --> 00:19:28,440
It does. Bacon, cheese, burger and relish.
411
00:19:28,520 --> 00:19:30,560
-Just has to taste good now.
-[chuckles]
412
00:19:32,720 --> 00:19:36,919
It's like having a burger, a dry burger
but nevertheless a burger.
413
00:19:37,000 --> 00:19:39,440
-The flavour is spot on.
-[Prue] Hmm, it went in raw?
414
00:19:39,520 --> 00:19:40,679
-Yeah.
-[Paul] Hmm.
415
00:19:40,760 --> 00:19:42,360
I think it's difficult to do
416
00:19:42,919 --> 00:19:45,360
if it's steaming,
get it cooked on the outside
417
00:19:45,440 --> 00:19:46,679
and still rare in the middle.
418
00:19:46,760 --> 00:19:48,480
[Paul] You need more fat in the meat.
419
00:19:48,560 --> 00:19:50,040
But the flavour's excellent.
420
00:19:50,120 --> 00:19:52,480
The way the bun wraps around the filling...
421
00:19:52,560 --> 00:19:54,080
-Beautiful bun.
-[Prue] It's beautiful.
422
00:19:54,159 --> 00:19:55,720
-[Paul and Prue] Well done.
-Thank you.
423
00:19:55,800 --> 00:19:56,720
Thanks.
424
00:19:56,800 --> 00:19:59,360
I'm pleased with that.
I think I got away with it.
425
00:19:59,440 --> 00:20:02,760
If he'd eaten it with the relish,
then it wouldn't have been dry.
426
00:20:03,320 --> 00:20:05,159
I was scared to say it to his face.
427
00:20:05,720 --> 00:20:07,919
[Mark] I'm chuffed
that it's come off this morning.
428
00:20:08,000 --> 00:20:10,760
I've been in this position before
where I've had a good signature
429
00:20:10,840 --> 00:20:12,960
and then it's all gone wrong after that,
430
00:20:13,040 --> 00:20:15,800
so I wanna just keep that momentum
431
00:20:15,880 --> 00:20:17,880
and really push through
with the next two challenges.
432
00:20:17,960 --> 00:20:22,600
I'm disappointed to have got bad feedback,
but I think going into the technical,
433
00:20:22,679 --> 00:20:24,080
you can always pull it back.
434
00:20:24,159 --> 00:20:26,280
I've been relatively good
at them in the past,
435
00:20:26,360 --> 00:20:28,040
so hopefully that's gonna continue today.
436
00:20:33,520 --> 00:20:36,399
[Noel] With mystery ingredients
shrouded in gingham,
437
00:20:36,480 --> 00:20:39,000
the bakers can only guess
what fate awaits them
438
00:20:39,080 --> 00:20:40,480
in the technical challenge.
439
00:20:42,560 --> 00:20:45,159
Hello bakers,
it's time for your technical challenge
440
00:20:45,240 --> 00:20:48,440
which today has been set for you
by the lovely Prue.
441
00:20:48,520 --> 00:20:51,200
-Prue, any words of advice?
-When you read this recipe,
442
00:20:51,280 --> 00:20:52,679
do not panic.
443
00:20:53,360 --> 00:20:55,760
There's nothing in there
that you haven't done before.
444
00:20:55,840 --> 00:20:59,280
Well, as ever,
this challenge is judged blind,
445
00:20:59,360 --> 00:21:02,960
so we'd like to ask Paul and Prue
to leave the tent.
446
00:21:03,520 --> 00:21:06,040
She said don't panic.
That definitely means panic.
447
00:21:06,919 --> 00:21:10,480
Prue would like you each to make
a matcha crepe cake.
448
00:21:11,040 --> 00:21:14,679
This is comprised of 12
matcha-filled crepes
449
00:21:14,760 --> 00:21:17,600
-stacked one on top of the other.
-[Noel] They need to be layered
450
00:21:17,679 --> 00:21:21,440
with strawberries
and a white chocolate ganache buttercream
451
00:21:21,520 --> 00:21:26,200
and decorated and topped
with fresh fruit and edible flowers.
452
00:21:26,280 --> 00:21:27,880
[Matt] You have two hours.
453
00:21:27,960 --> 00:21:30,200
-On your marks...
-Get set...
454
00:21:30,760 --> 00:21:31,720
Bake.
455
00:21:35,919 --> 00:21:37,760
[Dave] Matcha crepe cake, not heard of it.
456
00:21:37,840 --> 00:21:40,200
I've not heard of making
a cake out of crepes before.
457
00:21:40,280 --> 00:21:44,800
Not what I expected, but crepes,
what could possibly go wrong with crepes?
458
00:21:46,520 --> 00:21:48,880
[Paul] So, Prue, you've chosen
a matcha crepe cake.
459
00:21:48,960 --> 00:21:53,000
It looks unusual from the outside
but when you cut into it you go "wow."
460
00:21:53,080 --> 00:21:54,960
-It's striking.
-[Prue] It's pretty.
461
00:21:55,040 --> 00:21:56,280
[Paul] You can see the buttercream.
462
00:21:56,360 --> 00:21:58,720
-The crepes are really thin, aren't they?
-They are.
463
00:21:58,800 --> 00:22:02,480
And then, very thin slices of strawberry.
464
00:22:02,560 --> 00:22:05,560
The strawberries really lift it.
You do get a matcha flavour.
465
00:22:06,040 --> 00:22:09,520
The bitterness of the matcha
sort of cuts the sweetness
466
00:22:09,600 --> 00:22:12,520
of the white chocolate
ganache buttercream.
467
00:22:12,600 --> 00:22:15,120
Yeah. Where do you think
the bakers are gonna go wrong?
468
00:22:15,200 --> 00:22:17,800
'Cause I can see a few things,
consistency being one.
469
00:22:17,880 --> 00:22:20,439
Yeah. They do need to make thin crepes
470
00:22:20,520 --> 00:22:22,640
or they won't get 11 out of the mixture,
471
00:22:22,720 --> 00:22:25,280
and also where the bakers may be
in real trouble
472
00:22:25,360 --> 00:22:28,560
is if they take ages doing the layering,
they won't get it set.
473
00:22:28,640 --> 00:22:29,800
[Paul] It's a great challenge.
474
00:22:30,360 --> 00:22:33,600
We should stop eating this.
We've got to eat another seven of them.
475
00:22:33,679 --> 00:22:34,600
That's true.
476
00:22:35,919 --> 00:22:39,439
"For the batter, pour the milk
into the pan with the sugar
477
00:22:39,520 --> 00:22:40,919
and cook over a low heat."
478
00:22:41,000 --> 00:22:43,840
"Step two, whisk in the eggs
followed by the butter."
479
00:22:44,399 --> 00:22:45,919
This is matcha powder.
480
00:22:46,000 --> 00:22:47,840
I actually hate matcha.
481
00:22:48,320 --> 00:22:49,480
Might as well just eat grass.
482
00:22:49,560 --> 00:22:50,919
Smells nice.
483
00:22:51,000 --> 00:22:52,080
-Do you reckon?
-No.
484
00:22:52,159 --> 00:22:55,320
[Laura] Mmm, delicious. Look at that.
485
00:22:56,439 --> 00:22:58,120
[Hermine] This looks so weird.
486
00:22:58,200 --> 00:22:59,439
Are you a matcha fan?
487
00:22:59,520 --> 00:23:01,360
[Hermine] Well, as a drink, yes.
488
00:23:01,439 --> 00:23:04,159
It's very good for you.
It has a lot of, erm,
489
00:23:04,240 --> 00:23:06,120
antioxidants...
490
00:23:06,200 --> 00:23:08,280
Oh, good, 'cause I hate oxidants.
491
00:23:08,360 --> 00:23:10,439
-I--
-I am totally anti-oxidants.
492
00:23:11,720 --> 00:23:14,040
"For the filling, melt the chocolate
and cream together
493
00:23:14,120 --> 00:23:15,679
and then make a Swiss meringue."
494
00:23:15,760 --> 00:23:18,880
Swiss meringue. I've circled that.
I don't know how to do that.
495
00:23:18,960 --> 00:23:20,760
It's something to do with hot sugar.
496
00:23:21,240 --> 00:23:22,800
I think it is hot sugar.
497
00:23:24,280 --> 00:23:27,000
[Peter] The principle
is to heat up your eggs and sugar
498
00:23:27,080 --> 00:23:29,000
over a bain-marie whilst whisking,
499
00:23:29,080 --> 00:23:32,800
so that the sugars all dissolve
and the eggs are getting nice and frothy.
500
00:23:33,760 --> 00:23:35,040
[Lottie] It is thickening up.
501
00:23:35,120 --> 00:23:38,600
But I've got a nasty feeling
I'm looking for a particular temperature.
502
00:23:39,760 --> 00:23:41,960
Absolutely no idea
what that would be.
503
00:23:42,040 --> 00:23:45,280
I think it looks good.
It's got peaks, it's holding its shape.
504
00:23:45,360 --> 00:23:47,320
-I'm gonna go with it.
-"In a separate bowl,
505
00:23:47,399 --> 00:23:49,280
whisk the butter until light and fluffy."
506
00:23:50,080 --> 00:23:54,360
I'm gonna do that in this bad boy because
I think whisking butter is no mean feat.
507
00:23:56,040 --> 00:23:58,439
[chuckles] I think we'll start
with a new butter.
508
00:23:58,520 --> 00:23:59,560
Take two.
509
00:24:03,520 --> 00:24:06,399
That's light and fluffy.
I'm gonna add the chocolate ganache now.
510
00:24:06,480 --> 00:24:08,800
-Add the meringue.
-[Mark] Do I whisk in the meringue?
511
00:24:09,840 --> 00:24:11,320
Do I fold in the meringue?
512
00:24:11,399 --> 00:24:14,080
I'm folding the meringue
to keep the air in.
513
00:24:14,159 --> 00:24:15,600
I'm gonna whisk in the meringue.
514
00:24:18,600 --> 00:24:21,679
"Slice the strawberries wafer thin."
515
00:24:21,760 --> 00:24:23,600
[Lottie] I'm excited
for slicing strawberries
516
00:24:23,679 --> 00:24:26,679
-'cause that's something I understand.
-[Mark] Is that too thick?
517
00:24:27,880 --> 00:24:28,960
Yeah.
518
00:24:29,040 --> 00:24:32,280
It's as wafer thin as my sausage fingers
can get it, all right?
519
00:24:32,360 --> 00:24:34,840
She's annoyed
'cause I beat her in the burgers earlier.
520
00:24:35,880 --> 00:24:37,159
[Mark laughs]
521
00:24:39,439 --> 00:24:42,159
Okay, bakers, you are halfway through.
522
00:24:43,560 --> 00:24:45,760
-Cupcake?
-No, I'm fine.
523
00:24:45,840 --> 00:24:48,760
"Make one crepe
using the 30-centimetre pan."
524
00:24:48,840 --> 00:24:50,439
This is all about precision.
525
00:24:50,520 --> 00:24:54,240
The crepes have all got to be
the same thickness and colour.
526
00:24:54,320 --> 00:24:56,120
Whether that's what they get...
527
00:24:56,200 --> 00:24:58,800
-Is that a batter for 12 pancakes?
-Yeah, 11, 12.
528
00:24:58,880 --> 00:25:01,399
-So they're gonna be very thin.
-Gonna be very thin,
529
00:25:01,480 --> 00:25:04,080
-but that's probably good.
-For a crepe, yeah.
530
00:25:04,159 --> 00:25:06,000
Paul's gone for a crepe, actually.
531
00:25:06,840 --> 00:25:08,120
[laughs]
532
00:25:09,000 --> 00:25:10,919
[Dave] I'm not sure how long it needs.
533
00:25:11,720 --> 00:25:13,360
Just gonna make sure it doesn't burn.
534
00:25:13,439 --> 00:25:16,040
Where this will be the top layer,
I want it to look good.
535
00:25:16,120 --> 00:25:17,640
-Can I flip that?
-No.
536
00:25:17,720 --> 00:25:19,640
-Please.
-You're not gonna use that, are you?
537
00:25:19,720 --> 00:25:21,439
-Oh, sorry.
-[laughs]
538
00:25:21,520 --> 00:25:24,040
How to get that out
without it all breaking up?
539
00:25:25,000 --> 00:25:26,679
[Noel] The instructions say
540
00:25:26,760 --> 00:25:30,120
-you've gotta flip your pancake.
-I don't think that's accurate.
541
00:25:30,199 --> 00:25:31,720
-No? [chuckles]
-No.
542
00:25:31,800 --> 00:25:34,240
[Noel] Don't think you're supposed
to use your fingers.
543
00:25:34,320 --> 00:25:36,320
-[Lottie] Look. It's stuck.
-[chuckles]
544
00:25:39,199 --> 00:25:40,679
[Peter] Oh, crumbs.
545
00:25:43,280 --> 00:25:46,040
[sighs] This fellow broke,
546
00:25:46,120 --> 00:25:51,159
so rather than being a large pancake,
he's going to become a small pancake.
547
00:25:52,399 --> 00:25:54,399
[Marc] They need to be a little thinner.
548
00:25:55,480 --> 00:25:57,600
Little worried
I might not have enough mix.
549
00:25:58,360 --> 00:26:00,159
Round two. The big boy.
550
00:26:00,240 --> 00:26:02,679
[Noel] I know where you're going wrong.
You need to flip 'em.
551
00:26:02,760 --> 00:26:05,120
-Yeah. Will you flip?
-Yeah. I will flip.
552
00:26:05,199 --> 00:26:06,600
-Will you?
-I will flip.
553
00:26:06,679 --> 00:26:07,840
-Oh, my God.
-I know.
554
00:26:07,919 --> 00:26:10,199
[Noel] He's gonna flip it.
Peter's gonna flip.
555
00:26:10,280 --> 00:26:13,320
Come on, flip that baby
and catch it in the pan.
556
00:26:14,480 --> 00:26:16,520
No, I meant like with one hand.
557
00:26:16,600 --> 00:26:17,880
-You know like a...
-With one hand?
558
00:26:17,960 --> 00:26:19,800
-No?
-Definitely not. [chuckles]
559
00:26:19,880 --> 00:26:21,320
-[sighs]
-No chance.
560
00:26:21,399 --> 00:26:26,360
"Using the 24-centimetre pan,
make 11 further crepes."
561
00:26:27,080 --> 00:26:29,600
The challenge
is getting the right amount of crepes out.
562
00:26:29,679 --> 00:26:31,080
That's a load of rubbish.
563
00:26:31,159 --> 00:26:33,640
You need to flip it
like a traditional pancake.
564
00:26:33,720 --> 00:26:36,720
If I did it and there's only 11 layers
when I present it,
565
00:26:36,800 --> 00:26:38,679
do I say Noel made me flip a pancake?
566
00:26:38,760 --> 00:26:41,439
Why don't you let that all go
and trust the Lord?
567
00:26:41,520 --> 00:26:42,439
[both chuckle]
568
00:26:43,360 --> 00:26:45,120
[Mark] Five done. This is number six.
569
00:26:46,399 --> 00:26:49,159
[chuckling] It's gonna be
really close, actually.
570
00:26:49,240 --> 00:26:51,560
-Go on, go on.
-No.
571
00:26:51,640 --> 00:26:53,280
-Oh.
-[laughs]
572
00:26:53,360 --> 00:26:55,480
You were virtually flipping it.
573
00:26:55,560 --> 00:26:58,040
[Laura] I'm worried there's not gonna be
enough mixture.
574
00:27:00,000 --> 00:27:01,600
[Mark] Can I make this stretch?
575
00:27:01,679 --> 00:27:04,280
-Oh, come on, come on.
-[Noel] Come on.
576
00:27:04,880 --> 00:27:07,760
-That's gotta flip, go on. Yes!
-[Dave] Yes!
577
00:27:08,320 --> 00:27:10,640
-[chuckles]
-The winner, right here, the winner.
578
00:27:11,199 --> 00:27:12,840
[Marc] Five, six, seven...
579
00:27:12,919 --> 00:27:16,760
I don't think I'm gonna have enough,
actually, but I'll do as many as I can.
580
00:27:16,840 --> 00:27:18,960
[Laura] That's never gonna make enough.
581
00:27:20,760 --> 00:27:21,800
[whispers] Great.
582
00:27:22,640 --> 00:27:25,679
[both] Bakers, you have half an hour left.
583
00:27:25,760 --> 00:27:29,480
[Dave] "To assemble, cut two
long strips of baking paper 50cm by 10cm
584
00:27:29,560 --> 00:27:31,159
and arrange them as a cross."
585
00:27:31,240 --> 00:27:34,560
[Hermine] "Place the largest crepe
in the centre of the paper cross,
586
00:27:34,640 --> 00:27:37,760
spoon filling on top and spread evenly."
587
00:27:37,840 --> 00:27:41,600
"Place a smaller crepe in the centre
of the large crepe, spread the filling."
588
00:27:41,679 --> 00:27:46,240
[Dave] "Add in a layer of strawberries
between each layer of two crepes."
589
00:27:47,280 --> 00:27:50,439
[chuckling] So, just gonna...
A bit hard to compute.
590
00:27:50,520 --> 00:27:52,880
Crepe, butter, yeah,
so now it's buttercream.
591
00:27:53,640 --> 00:27:54,800
And then strawberries.
592
00:27:54,880 --> 00:27:57,120
Feel like I need to work much quicker.
593
00:27:57,679 --> 00:28:01,120
One more strawberry layer.
This isn't a layer now, this is purée.
594
00:28:01,199 --> 00:28:02,320
[Peter] The last crepe.
595
00:28:02,399 --> 00:28:04,880
"Hold the ends of the paper cross
and using them as a handle,
596
00:28:04,960 --> 00:28:06,760
lift the cake
into the centre of the bowl."
597
00:28:06,840 --> 00:28:08,480
[Mark] This is terrifying.
598
00:28:08,560 --> 00:28:11,399
[Laura] "Slip the strips
of paper from under the cake."
599
00:28:11,480 --> 00:28:13,280
[Marc] That's easier said than done.
600
00:28:13,880 --> 00:28:15,880
[Peter] I'm gonna
leave the greaseproof in.
601
00:28:17,880 --> 00:28:19,840
It has just all... [scoffs]
602
00:28:19,919 --> 00:28:21,320
collapsed at one side.
603
00:28:21,399 --> 00:28:22,720
That is a mess.
604
00:28:22,800 --> 00:28:24,679
[Dave] "Place in the freezer to set."
605
00:28:26,280 --> 00:28:29,360
I don't think I can fix that side
'cause it's all tucked underneath.
606
00:28:29,439 --> 00:28:31,199
I need to get it in the fridge now.
607
00:28:31,720 --> 00:28:32,679
[Marc] Phew!
608
00:28:33,520 --> 00:28:37,520
Bakers, you have
ten minutes left, ten minutes.
609
00:28:38,199 --> 00:28:40,360
[Lottie] "Turn the cake out,
dust with matcha powder
610
00:28:40,439 --> 00:28:43,360
and decorate with a crescent
of fruit and edible flowers."
611
00:28:45,120 --> 00:28:46,439
That doesn't look too bad.
612
00:28:47,840 --> 00:28:49,360
[Mark] Ooh, look at that bit.
613
00:28:50,040 --> 00:28:52,439
Just looks so shoddy, the sides of it.
614
00:28:53,439 --> 00:28:58,120
Do you know what? I mean, it's not
Japanese great, but it's all right.
615
00:28:58,199 --> 00:29:00,240
Oh, it looks horrendous, doesn't it?
616
00:29:00,320 --> 00:29:03,120
Fill in crevices with matcha powder.
617
00:29:04,879 --> 00:29:05,919
Crescent.
618
00:29:06,600 --> 00:29:10,560
[groans] What's a crescent of fruit?
619
00:29:11,679 --> 00:29:13,639
Crescent is like half, isn't it?
620
00:29:13,720 --> 00:29:15,320
-I knew that.
-[Lottie] Okay.
621
00:29:15,399 --> 00:29:16,720
Sure, sure.
622
00:29:16,800 --> 00:29:18,760
Bakers, you have one minute left.
623
00:29:23,159 --> 00:29:26,240
Don't know what a crescent is,
so I've gone four seasons.
624
00:29:27,879 --> 00:29:30,080
[Hermine] Am I not just loving this?
625
00:29:36,679 --> 00:29:37,879
[sighs deeply]
626
00:29:38,439 --> 00:29:41,080
Bakers, your time is up.
627
00:29:42,760 --> 00:29:44,360
[Peter] Looks like a crepe cake.
628
00:29:44,439 --> 00:29:45,760
Game, set, matcha.
629
00:29:45,840 --> 00:29:49,159
Please bring your
mille crepe cakes to the front
630
00:29:49,240 --> 00:29:52,840
and place them behind your photograph.
631
00:29:52,919 --> 00:29:54,360
[Mark] That was not my best work.
632
00:29:55,439 --> 00:29:59,800
[Matt] Paul and Prue are expecting
an exquisitely decorated mille crepe cake
633
00:29:59,879 --> 00:30:03,360
containing 14 delicate layers
of matcha-filled crepes,
634
00:30:03,439 --> 00:30:07,399
smooth white chocolate buttercream
and wafer-thin strawberries.
635
00:30:07,480 --> 00:30:09,280
[Prue] Shall we start with that one?
636
00:30:09,360 --> 00:30:11,840
The semicircle of fruit and flowers
looks okay.
637
00:30:11,919 --> 00:30:14,720
-It's not perfectly enfolded.
-Yeah.
638
00:30:14,800 --> 00:30:15,959
It's not tucked in.
639
00:30:16,040 --> 00:30:17,919
-Shall we see what it's like inside?
-[Prue] Yeah.
640
00:30:18,000 --> 00:30:20,520
The strawberries
are a little bit too thick.
641
00:30:20,600 --> 00:30:22,159
They need to be really thin,
642
00:30:22,240 --> 00:30:25,959
otherwise they get very wet
and slidey and it all falls to bits.
643
00:30:29,760 --> 00:30:32,040
But actually,
the flavour's not too bad at all.
644
00:30:33,240 --> 00:30:36,720
Moving on, a lot going on.
We didn't want the whole thing covered.
645
00:30:36,800 --> 00:30:39,199
[Prue] Yeah, we did ask for a semicircle.
646
00:30:39,280 --> 00:30:40,320
Let's look inside.
647
00:30:41,040 --> 00:30:42,439
The ganache looks okay.
648
00:30:42,520 --> 00:30:44,159
Strawberries are nice and thin.
649
00:30:46,360 --> 00:30:48,360
-You get that white chocolate.
-[Prue] Hmm.
650
00:30:48,439 --> 00:30:51,919
-Very nice, just not very well decorated.
-[Paul] No, it's not.
651
00:30:52,000 --> 00:30:54,679
Moving on to number three.
A full circle of flowers.
652
00:30:55,240 --> 00:30:57,760
It's a bit of a mess
round the outside as well.
653
00:30:57,840 --> 00:30:59,560
Lots of layers. Nice and neat.
654
00:30:59,639 --> 00:31:01,600
[chuckling] The inside
is better than the outside.
655
00:31:01,679 --> 00:31:04,000
Ganache is okay,
strawberries are nice and light.
656
00:31:04,879 --> 00:31:08,000
This isn't too bad.
It's a bit neater round the outside.
657
00:31:08,080 --> 00:31:09,679
But too much coconut on the top.
658
00:31:09,760 --> 00:31:12,120
You wanna celebrate the matcha,
not the coconut.
659
00:31:12,800 --> 00:31:13,760
Cuts well.
660
00:31:15,600 --> 00:31:16,560
It's pretty neat.
661
00:31:18,280 --> 00:31:20,000
[Prue] Tastes good
and the ganache is delicious.
662
00:31:20,080 --> 00:31:21,800
[Paul] It's nice and silky-smooth.
663
00:31:22,480 --> 00:31:24,840
-[Prue] Okay.
-[Paul] I quite like this one.
664
00:31:24,919 --> 00:31:27,120
Yes. I mean,
that's what it should look like.
665
00:31:27,199 --> 00:31:28,480
[Paul] Let's have a look.
666
00:31:29,159 --> 00:31:30,199
[Prue] Very nice.
667
00:31:32,399 --> 00:31:33,919
-[Paul] Good flavour, ganache.
-[Prue] Delicious.
668
00:31:34,000 --> 00:31:35,240
I like the look of that one.
669
00:31:35,320 --> 00:31:37,120
-[Prue] Yeah. Very good.
-[Paul] Okay.
670
00:31:37,199 --> 00:31:39,360
-This looks sad.
-[Prue] This one's small.
671
00:31:39,439 --> 00:31:42,159
[Paul] It is small. Very thin.
Let's have a look inside here.
672
00:31:43,000 --> 00:31:45,120
That's hardly got any layers in there.
673
00:31:45,199 --> 00:31:47,040
I'm only counting a handful.
They're very thick.
674
00:31:47,120 --> 00:31:50,959
Because the crepe are a bit thick,
they're too chewy.
675
00:31:52,240 --> 00:31:53,919
[Paul] Moving on to the last one.
676
00:31:54,000 --> 00:31:56,360
Bit of a mess round the outside.
A bit mottled.
677
00:31:58,879 --> 00:32:00,600
There's not many in there, either.
678
00:32:00,679 --> 00:32:02,120
Very thick layers, aren't they?
679
00:32:02,199 --> 00:32:04,600
They've got a lot of filling
because they lack the pancakes.
680
00:32:05,159 --> 00:32:06,000
[Prue] Well...
681
00:32:06,080 --> 00:32:07,879
That's gonna be interesting judging.
682
00:32:07,959 --> 00:32:12,800
[Noel] Prue and Paul will now rank
the mille crepe cakes from worst to first.
683
00:32:12,879 --> 00:32:15,919
So, in seventh place, we have this one.
684
00:32:16,639 --> 00:32:19,959
It tasted very good,
but, Laura, you know the problem.
685
00:32:20,040 --> 00:32:22,120
There weren't enough crepe.
686
00:32:22,679 --> 00:32:25,240
In sixth spot, we have this one.
Whose is this?
687
00:32:25,959 --> 00:32:28,240
Just lack of crepes,
and the size of your strawberries
688
00:32:28,320 --> 00:32:30,080
-needs to be much thinner.
-Okay.
689
00:32:30,159 --> 00:32:32,840
In fifth place, we have this one.
690
00:32:33,520 --> 00:32:35,600
It's just very ugly at the side,
691
00:32:35,679 --> 00:32:39,080
and the strawberries were
a bit too big, so they've leaked.
692
00:32:39,679 --> 00:32:41,520
[Noel] Hermine is fourth,
693
00:32:41,600 --> 00:32:43,240
and Dave is third.
694
00:32:44,639 --> 00:32:46,639
And in second spot, we have this one.
695
00:32:49,879 --> 00:32:51,360
Lottie, it's not bad at all.
696
00:32:51,439 --> 00:32:54,439
Didn't need the coconut on the top,
but the inside looks pretty nice.
697
00:32:54,520 --> 00:32:55,360
[mouthing]
698
00:32:55,439 --> 00:32:56,719
Which leaves...
699
00:32:57,399 --> 00:32:58,240
Peter.
700
00:32:59,240 --> 00:33:01,879
Lovely, thin strawberry slices,
701
00:33:01,959 --> 00:33:04,800
excellent buttercream, neatly done,
702
00:33:04,879 --> 00:33:06,679
perfect flowers and crescents.
703
00:33:07,240 --> 00:33:09,000
-It's a model.
-[all clapping]
704
00:33:10,360 --> 00:33:12,280
Well done, Lottie. Good job.
705
00:33:12,360 --> 00:33:14,719
I felt right at
the bottom of the pile this morning,
706
00:33:14,800 --> 00:33:16,439
so really needed a strong performance.
707
00:33:16,520 --> 00:33:17,600
Absolutely chuffed.
708
00:33:17,679 --> 00:33:19,399
Very nice way to end the day.
709
00:33:19,480 --> 00:33:22,040
I think I'll sleep
a little bit easier tonight.
710
00:33:22,120 --> 00:33:24,159
Disappointed, I wanted
to do better than that.
711
00:33:24,240 --> 00:33:27,560
It is hard now, the differences
between all of us is so minuscule,
712
00:33:27,639 --> 00:33:30,560
but fifth out of seven
is definitely towards the bottom.
713
00:33:30,639 --> 00:33:32,520
[Laura] Someone's gotta come last.
714
00:33:32,600 --> 00:33:35,600
You bake well with things you love,
and I had no love for matcha.
715
00:33:35,679 --> 00:33:38,120
Just don't really fancy eating
or making a swamp.
716
00:33:38,199 --> 00:33:40,040
Gonna have to
pull it out of the bag tomorrow.
717
00:33:45,600 --> 00:33:49,080
[Matt] Just the showstopper challenge
remains before we discover
718
00:33:49,159 --> 00:33:50,679
who will be Star Baker
719
00:33:50,760 --> 00:33:53,719
and who will be
saying sayonara to the tent.
720
00:33:53,800 --> 00:33:56,040
So, Paul, you were recently in Japan.
721
00:33:56,120 --> 00:34:00,000
How are you finding
the bakers' Japanese offerings?
722
00:34:00,080 --> 00:34:02,800
I was quite surprised
how good they all were.
723
00:34:02,879 --> 00:34:05,719
It's quite difficult
to do steamed buns properly.
724
00:34:05,800 --> 00:34:08,280
[Prue] The mille crepe matcha cake...
725
00:34:08,360 --> 00:34:11,480
-That wasn't bad, either.
-No, they mostly achieved it.
726
00:34:11,560 --> 00:34:14,560
I mean, overall, er,
all the cakes tasted pretty good.
727
00:34:14,639 --> 00:34:16,319
Coming into the showstopper today,
728
00:34:16,400 --> 00:34:19,080
Lottie and Dave are doing
well so far in both challenges
729
00:34:19,159 --> 00:34:20,960
and they are definitely
in line for Star Baker,
730
00:34:21,040 --> 00:34:24,440
but then down at the bottom,
and it's not nice to say, is Laura,
731
00:34:24,520 --> 00:34:28,440
because Laura struggled in the sig
and she also was last in the technical.
732
00:34:28,520 --> 00:34:31,360
In the middle, Hermine and Mark L.
733
00:34:31,440 --> 00:34:32,920
They could float down or up,
734
00:34:33,000 --> 00:34:35,760
and what's really odd is,
sometimes as a judge,
735
00:34:35,839 --> 00:34:39,600
you've gotta take your, erm,
opinions on a flavour, for instance,
736
00:34:39,679 --> 00:34:41,440
that you may not particularly like--
737
00:34:41,520 --> 00:34:42,839
-Right.
-You don't like matcha.
738
00:34:42,920 --> 00:34:45,159
-Well, no, I don't like matcha.
-Or gherkins.
739
00:34:45,239 --> 00:34:47,239
-You don't like green food.
-That's true.
740
00:34:47,319 --> 00:34:50,520
I don't like hardly any food,
so I'd be a bad judge, right?
741
00:34:50,600 --> 00:34:52,319
I'm all about the eyes.
I like looking at things,
742
00:34:52,400 --> 00:34:54,480
but I don't wanna put them in my mouth.
743
00:34:54,560 --> 00:34:56,960
-Sounds very weird.
-That's a very odd thing to say.
744
00:34:57,040 --> 00:34:58,360
[Prue and Noel laughing]
745
00:35:06,319 --> 00:35:09,160
Good morning, bakers.
Welcome back to the tent
746
00:35:09,240 --> 00:35:11,600
for your showstopper challenge.
747
00:35:11,680 --> 00:35:17,440
Today, the judges would like you each
to make a spectacular kawaii cake.
748
00:35:17,520 --> 00:35:21,480
Kawaii is a style
rooted in Japanese culture
749
00:35:21,560 --> 00:35:24,040
that means all things cute and charming.
750
00:35:24,120 --> 00:35:26,880
Cute and Charming.
That's our double-act name, isn't it?
751
00:35:26,960 --> 00:35:28,480
Oh, I thought we were Little and Often.
752
00:35:28,560 --> 00:35:29,680
-Oh, yeah, we are.
-[Matt] Yeah.
753
00:35:29,760 --> 00:35:33,640
Now, your flavours,
type of sponge and decoration
754
00:35:33,720 --> 00:35:36,600
should take their inspiration
from Japanese cuisine.
755
00:35:36,680 --> 00:35:37,960
[Noel] How long they got?
756
00:35:38,040 --> 00:35:40,600
-Oh, they have four hours.
-Whoo!
757
00:35:40,680 --> 00:35:42,560
-On your marks...
-Get set...
758
00:35:42,640 --> 00:35:43,960
Bake!
759
00:35:45,160 --> 00:35:46,799
[Mark] So many eggs.
760
00:35:47,600 --> 00:35:50,440
Kawaii means cute in Japanese.
761
00:35:50,520 --> 00:35:53,240
I'm taking that word
and running with it with this one.
762
00:35:53,319 --> 00:35:56,480
Today's showstopper,
think animation, think cartoon.
763
00:35:57,040 --> 00:35:59,839
Traditionally in Japan,
they use something like an angel cake
764
00:35:59,920 --> 00:36:01,920
or a chiffon cake, so very light.
765
00:36:02,000 --> 00:36:05,040
It would be nice to see the bakers
think about Japanese flavours,
766
00:36:05,120 --> 00:36:08,720
like yuzu, matcha or sake.
767
00:36:08,799 --> 00:36:11,440
[Paul] We've asked
the bakers to highly decorate it.
768
00:36:11,520 --> 00:36:15,160
We want the cake
to be colourful, vibrant, neat,
769
00:36:15,240 --> 00:36:19,480
sharp, professional
but it's gotta look cute and taste good.
770
00:36:20,880 --> 00:36:22,799
-[Paul] Hello, Mark.
-[Mark] Hello, hi.
771
00:36:22,880 --> 00:36:25,120
[Paul] Tell us all about your kawaii cake.
772
00:36:25,200 --> 00:36:28,000
So, I'm making an avocado cake.
773
00:36:28,080 --> 00:36:32,960
It's gonna be two avocado halves
decorated with an emoji, kawaii-style.
774
00:36:33,040 --> 00:36:35,120
They'll have little
emotions on their faces,
775
00:36:35,200 --> 00:36:37,040
like Japanese characters almost.
776
00:36:37,120 --> 00:36:38,319
[Noel] I'm loving this idea.
777
00:36:38,400 --> 00:36:41,040
Using avocado chiffon sponges,
778
00:36:41,120 --> 00:36:43,440
green fondant and a buttercream filling,
779
00:36:43,520 --> 00:36:46,200
Mark is going to bring
two avocados to life,
780
00:36:46,280 --> 00:36:48,480
who will also be proud parents.
781
00:36:48,560 --> 00:36:52,000
The stone of one of them
will be tempered milk chocolate
782
00:36:52,080 --> 00:36:54,799
filled with baby avocados.
783
00:36:54,880 --> 00:36:57,000
-Wow.
-[laughs]
784
00:36:57,080 --> 00:37:01,600
Getting in touch with your feminine side,
making cute little avocado babies.
785
00:37:01,680 --> 00:37:03,280
-[all laugh]
-[Paul] Good luck.
786
00:37:03,359 --> 00:37:05,280
-Thank you. Thank you.
-Thank you, Mark.
787
00:37:05,359 --> 00:37:07,600
[Matt] Not only must the bakers create
788
00:37:07,680 --> 00:37:10,600
cute cartoon characters
in their kawaii cakes...
789
00:37:10,680 --> 00:37:13,280
It's gonna taste of toasted soya bean.
790
00:37:13,359 --> 00:37:18,040
[Matt] ...the judges also expect
a delicious balance of Japanese flavours.
791
00:37:18,120 --> 00:37:19,600
[Dave] I've gone for matcha.
792
00:37:19,680 --> 00:37:21,960
Matcha is highly used in Japan.
793
00:37:22,040 --> 00:37:23,760
Also, there's rosewater.
794
00:37:23,839 --> 00:37:26,760
Matcha's very earthy,
so it's a floral flavour to complement it.
795
00:37:26,839 --> 00:37:30,319
[Matt] Dave's kawaii cake
will be filled with chocolate sponge,
796
00:37:30,400 --> 00:37:34,200
matcha and rose sponge and
decorated in tribute to his best friend.
797
00:37:34,280 --> 00:37:36,319
-My dog is Japanese.
-[Matt] He is, isn't he?
798
00:37:36,400 --> 00:37:39,640
[Dave] He's a Japanese Shiba Inu.
My dog's name is Yoki.
799
00:37:39,720 --> 00:37:40,720
Which is short for...
800
00:37:40,799 --> 00:37:43,359
[Dave] For Yokohama. It's a Japanese city.
801
00:37:43,440 --> 00:37:44,720
Oh!
802
00:37:44,799 --> 00:37:48,480
[Noel] And Dave is not the only baker
inspired by a canine companion.
803
00:37:48,560 --> 00:37:51,799
I'm making my cake
in the form of my little dog Hamish,
804
00:37:51,880 --> 00:37:54,480
a Border Terrier,
very cheeky, incredibly naughty.
805
00:37:54,560 --> 00:37:56,760
But very friendly and a bit cute.
806
00:37:57,560 --> 00:38:00,160
[Noel] Marc's Border Terrier
Hamish will be brought to life
807
00:38:00,240 --> 00:38:02,359
in a lemon Swiss meringue buttercream
808
00:38:02,440 --> 00:38:04,120
layered between two sponges.
809
00:38:04,200 --> 00:38:08,280
One, honey and tahini,
the other, ginger and soy bean powder.
810
00:38:08,359 --> 00:38:09,720
How is it gonna look like a dog?
811
00:38:09,799 --> 00:38:13,480
Using different colour fondants
to make the eyes and the ears and nose.
812
00:38:13,560 --> 00:38:16,280
The weight of the fondant,
do you not find it concertinas up?
813
00:38:16,359 --> 00:38:19,080
In practice, no, it seemed to be okay.
814
00:38:19,160 --> 00:38:22,680
[Matt] The bakers need to think
carefully about their choice of sponge.
815
00:38:22,760 --> 00:38:24,880
The cake will be tall,
so they need to be sturdy.
816
00:38:24,960 --> 00:38:27,520
They need to hold
their shape and the filling in there.
817
00:38:27,600 --> 00:38:30,560
[Matt] If they're too dense,
they will be unpleasant to eat.
818
00:38:30,640 --> 00:38:33,400
So, the cake itself
is called a castella cake.
819
00:38:33,480 --> 00:38:34,839
It's a fairly robust cake.
820
00:38:34,920 --> 00:38:37,040
The texture is kinda
like a kitchen sponge.
821
00:38:37,120 --> 00:38:39,400
[Matt] If they're too light,
they may buckle
822
00:38:39,480 --> 00:38:41,240
under the weight of their decorations.
823
00:38:41,319 --> 00:38:43,160
Got a traditional chiffon sponge.
824
00:38:43,240 --> 00:38:45,200
They're very light and fluffy.
825
00:38:45,280 --> 00:38:47,400
It has the potential
to collapse quite easily.
826
00:38:47,480 --> 00:38:49,160
In practice, it's been hit-or-miss.
827
00:38:49,240 --> 00:38:53,080
[Matt] Lottie's taking an even bigger risk
with her choice of sponge.
828
00:38:53,160 --> 00:38:55,960
So, I am making a cotton jiggle cake.
829
00:38:56,040 --> 00:38:57,799
-A cotton jiggle cake.
-[Lottie] Yeah,
830
00:38:57,880 --> 00:38:59,560
and I'm making that into a toadstool.
831
00:38:59,640 --> 00:39:01,799
It's called jiggle
because it's like a soufflé.
832
00:39:01,880 --> 00:39:03,400
You jiggle it to see if it's cooked.
833
00:39:03,480 --> 00:39:06,600
-Now, a toadstool tends to be top-heavy.
-[Lottie] Yes.
834
00:39:06,680 --> 00:39:09,000
-It is a gamble. It is possible.
-Can be done.
835
00:39:09,080 --> 00:39:10,040
[Lottie] It can be done.
836
00:39:10,120 --> 00:39:12,280
[Matt] Lottie's lime-flavoured jiggle cake
837
00:39:12,359 --> 00:39:16,200
will have a cherry cream centre
and be fashioned into a cute red toadstool
838
00:39:16,280 --> 00:39:18,640
growing in an edible Japanese forest
839
00:39:18,720 --> 00:39:22,720
of biscuit bamboo, whisky fudge,
pulled sugar and candyfloss.
840
00:39:22,799 --> 00:39:24,680
-Oh, my goodness.
-Erm, wow.
841
00:39:24,760 --> 00:39:26,440
[both] There's a lot going on.
842
00:39:26,520 --> 00:39:28,600
-Very ambitious.
-[Lottie] Yeah.
843
00:39:28,680 --> 00:39:31,319
-Thank you. I hope I can do it.
-[Paul] Thank you.
844
00:39:32,240 --> 00:39:33,560
[Noel] Hermine has found
845
00:39:33,640 --> 00:39:36,560
her Japanese inspiration
a little closer to home.
846
00:39:36,640 --> 00:39:39,120
I used to work in Slough,
847
00:39:39,200 --> 00:39:43,319
and they had a lovely Japanese garden
848
00:39:43,400 --> 00:39:46,160
where you could go in when you had lunch.
849
00:39:46,240 --> 00:39:49,000
And I thought it was really
nice walking down there
850
00:39:49,080 --> 00:39:51,400
and, er, it's quite peaceful and calming.
851
00:39:51,480 --> 00:39:52,680
I'm gonna be back.
852
00:39:53,319 --> 00:39:55,640
[Noel] Hermine is hoping the simplicity
853
00:39:55,720 --> 00:39:58,000
of her vanilla sponge
and fresh strawberries
854
00:39:58,080 --> 00:40:02,760
will be lifted by a decorative geisha
standing in a tranquil Japanese garden.
855
00:40:02,839 --> 00:40:05,760
I'm gonna make a cherry blossom tree
856
00:40:05,839 --> 00:40:08,440
out of modelling chocolate.
857
00:40:08,520 --> 00:40:10,359
-[Paul] Nice.
-And hopefully I'll...
858
00:40:10,440 --> 00:40:13,720
So, I had the lady glued
on the cake with the dress flowing.
859
00:40:13,799 --> 00:40:15,480
-Yeah, lovely.
-Japanese geisha.
860
00:40:15,560 --> 00:40:19,640
The key thing is it's gotta look
good but it's also gotta taste good.
861
00:40:21,440 --> 00:40:25,960
[Peter] So these are gonna go
into the oven for about 25 to 30 minutes.
862
00:40:26,040 --> 00:40:29,680
[Lottie] I bake them in water,
just have to be careful with the eggs.
863
00:40:29,760 --> 00:40:32,720
I think they just prefer
a nice, warm bath, and who doesn't?
864
00:40:32,799 --> 00:40:34,560
Let's try that.
865
00:40:34,640 --> 00:40:36,720
[Matt] With their sponges in the oven,
866
00:40:36,799 --> 00:40:39,799
the bakers make a start
on their Japanese-flavoured fillings.
867
00:40:39,880 --> 00:40:41,880
[Laura] I'm doing a lime and yuzu curd.
868
00:40:41,960 --> 00:40:44,040
Six tablespoons of yuzu going in there.
869
00:40:44,120 --> 00:40:47,080
Well, basically like a Japanese lime.
But it's more tangy.
870
00:40:47,160 --> 00:40:49,920
[Lottie] This is a Japanese whisky.
871
00:40:50,000 --> 00:40:52,839
Smells nice. I'd quite like a sip of that.
872
00:40:52,920 --> 00:40:55,640
[Peter] Asian pears
are what I'm using for the filling.
873
00:40:55,720 --> 00:40:57,240
I'm poaching them.
874
00:40:57,319 --> 00:40:59,400
I've named this cake
"Dizzy the Shuttlecock."
875
00:40:59,480 --> 00:41:00,880
It looks really, really cute.
876
00:41:00,960 --> 00:41:04,240
It's gonna look like
an anthropomorphic shuttlecock
877
00:41:04,319 --> 00:41:06,080
that's been hit on the head with a racquet
878
00:41:06,160 --> 00:41:08,640
so he's seeing stars
and he's got a bump on his head.
879
00:41:08,720 --> 00:41:10,600
[Matt] Hoping Dizzy the Shuttlecock
880
00:41:10,680 --> 00:41:14,359
will be a knockout with the judges,
Peter's kawaii cake will be filled
881
00:41:14,440 --> 00:41:16,960
with a chestnut cream, and poached pears,
882
00:41:17,040 --> 00:41:19,359
and decorated
with white chocolate feathers.
883
00:41:19,440 --> 00:41:20,920
You teach badminton, don't you?
884
00:41:21,000 --> 00:41:24,080
Do you think you could
teach my daughter Dali?
885
00:41:24,160 --> 00:41:25,080
She's two.
886
00:41:25,160 --> 00:41:27,160
[chuckles] How young
can you teach badminton?
887
00:41:27,240 --> 00:41:29,319
[Peter] We had a wee boy that was three.
888
00:41:29,400 --> 00:41:30,400
[Noel] Really?
889
00:41:30,480 --> 00:41:32,200
I coach loads
of different people to kids to...
890
00:41:32,280 --> 00:41:34,640
-Geese?
-[chuckles] ...to adults, not to geese.
891
00:41:34,720 --> 00:41:36,160
So, fun feather trivia.
892
00:41:36,240 --> 00:41:39,760
Shuttlecocks only use
the left wing of a goose.
893
00:41:39,839 --> 00:41:41,319
-[Noel] Not the right?
-No.
894
00:41:41,400 --> 00:41:43,280
-What?
-Something with how they fly.
895
00:41:43,359 --> 00:41:46,240
This is like a sort
of fantasy land, isn't it?
896
00:41:46,319 --> 00:41:48,000
What's happening with you today.
897
00:41:48,080 --> 00:41:50,160
You're making a shuttlecock called Dizzy.
898
00:41:50,240 --> 00:41:53,680
You're talking about
left and right wings of a goose.
899
00:41:53,760 --> 00:41:56,560
And that you coach
toddlers to play badminton.
900
00:41:56,640 --> 00:41:59,120
I think I might be
in love with you a little bit.
901
00:41:59,200 --> 00:42:00,240
[chuckles] Bye.
902
00:42:00,319 --> 00:42:02,600
[Noel] After struggling in the technical,
903
00:42:02,680 --> 00:42:06,040
Laura's hoping her choice
of cake will turn things around.
904
00:42:06,120 --> 00:42:07,440
[Laura] In Japanese culture,
905
00:42:07,520 --> 00:42:10,040
pineapples represent wealth
and good fortune.
906
00:42:10,120 --> 00:42:12,160
I'm doing an upside-down pineapple cake
907
00:42:12,240 --> 00:42:15,000
rather than a pineapple
upside-down cake, if that makes sense.
908
00:42:15,080 --> 00:42:17,680
I'm taking the idea
and literally turning it on its head.
909
00:42:17,760 --> 00:42:20,880
[Noel] Oopsie,
Laura's upside-down pineapple cake
910
00:42:20,960 --> 00:42:23,839
will be constructed
from pineapple sponges sandwiched
911
00:42:23,920 --> 00:42:27,240
between coconut buttercream
and a lime-yuzu curd.
912
00:42:27,319 --> 00:42:30,240
Yesterday, a challenging day for you.
913
00:42:30,319 --> 00:42:33,080
In my head, I'm baking going,
"Probably going home today.
914
00:42:33,160 --> 00:42:34,319
Probably going home today."
915
00:42:34,400 --> 00:42:36,000
[Matt] I think it's gonna be good.
916
00:42:36,080 --> 00:42:37,880
-I hope so.
-I'm feeling very positive.
917
00:42:37,960 --> 00:42:39,359
Thanks. I need all the positivity--
918
00:42:39,440 --> 00:42:42,359
No, I am feeling positive
and I look forward to trying some.
919
00:42:42,440 --> 00:42:43,680
Thank you.
920
00:42:43,760 --> 00:42:45,960
[Matt] Bakers, you're halfway through.
921
00:42:46,040 --> 00:42:48,120
Halfway through, halfway through.
922
00:42:48,200 --> 00:42:51,440
I'll take the cakes and water bath out
then put them back in.
923
00:42:51,520 --> 00:42:54,160
[Hermine] Bit stodgier
than I normally get them.
924
00:42:54,240 --> 00:42:55,799
I think that one might have collapsed.
925
00:42:55,880 --> 00:42:58,000
It's fine, that was
kind of a backup anyway.
926
00:43:00,560 --> 00:43:03,240
Hello. Oh, don't give me that look.
927
00:43:03,319 --> 00:43:04,720
[Matt] As the sponges cool...
928
00:43:04,799 --> 00:43:07,000
Just gotta make the rest of the elements.
929
00:43:07,080 --> 00:43:09,920
[Matt] ...the bakers focus
on the decorative details
930
00:43:10,000 --> 00:43:12,240
that will bring
their kawaii cakes to life.
931
00:43:12,319 --> 00:43:14,400
These are gonna be my baby avocados.
932
00:43:14,480 --> 00:43:16,960
That's a sentence
I never thought I'd say in my life.
933
00:43:17,040 --> 00:43:19,000
-[Noel] Tribute to your dog?
-[Marc] Yeah.
934
00:43:19,080 --> 00:43:21,880
-[Noel] I love your dog. He's lovely.
-[Marc] He's naughty.
935
00:43:21,960 --> 00:43:25,600
I made the macarons the other day.
I took 'em back to the room for the girls.
936
00:43:25,680 --> 00:43:27,000
-Left them on the bed...
-Yeah.
937
00:43:27,080 --> 00:43:28,760
-And Hamish ate them.
-He ate them.
938
00:43:28,839 --> 00:43:30,880
They're shaped like bones.
What do you expect?
939
00:43:30,960 --> 00:43:32,120
[Marc chuckles] I know.
940
00:43:32,200 --> 00:43:34,520
So this is just some golden caster sugar.
941
00:43:34,600 --> 00:43:37,520
I'm going to turn it
into the cherry blossom tree.
942
00:43:37,600 --> 00:43:39,680
It's so hot, I can't tell you.
943
00:43:40,680 --> 00:43:42,319
[Matt] Have you been to Japan?
944
00:43:42,400 --> 00:43:44,960
-[Hermine] Never been.
-Would you like to go?
945
00:43:45,040 --> 00:43:46,600
I'd love to go.
946
00:43:46,680 --> 00:43:51,600
You know, Paul has said that he'll take
the winner of this episode to Japan.
947
00:43:51,680 --> 00:43:53,000
-Really?
-No.
948
00:43:54,760 --> 00:43:57,120
Bakers, you have one hour left.
949
00:43:57,200 --> 00:43:59,319
I'm getting on to stacking the cake.
950
00:44:00,400 --> 00:44:02,160
[Mark] This is my yuzu buttercream.
951
00:44:02,240 --> 00:44:04,680
It's gonna be eight layers per avocado.
952
00:44:04,760 --> 00:44:07,319
I hope I haven't given
myself too much to do.
953
00:44:08,600 --> 00:44:11,640
[Peter] So, it's just a layer of cream
and then a layer of pears
954
00:44:11,720 --> 00:44:13,680
into each one and we build our way up.
955
00:44:14,799 --> 00:44:17,120
Look at these guns. [imitates popping]
956
00:44:17,200 --> 00:44:18,760
[Dave] Ruined my spiral.
957
00:44:19,319 --> 00:44:21,040
[Lottie] This is a massive risk.
958
00:44:21,120 --> 00:44:23,720
Cakes are so jiggly and so fragile.
959
00:44:28,440 --> 00:44:30,760
Yeah, that's bang on. I'm happy with that.
960
00:44:30,839 --> 00:44:33,160
I'm trimming it
into the shape of a shuttlecock.
961
00:44:33,240 --> 00:44:36,960
It's standing on its feathers and not
on its cork, that would've been difficult.
962
00:44:37,040 --> 00:44:38,760
[Laura] I hate fondant.
963
00:44:38,839 --> 00:44:40,120
[grunts]
964
00:44:41,760 --> 00:44:44,520
It's tearing. [groans]
965
00:44:45,160 --> 00:44:49,000
Right, this is the bit
that I worried about.
966
00:44:49,080 --> 00:44:50,359
Go on, what are you gonna do?
967
00:44:50,440 --> 00:44:52,080
-I need to put it on.
-Go on, let's see.
968
00:44:55,319 --> 00:44:56,879
[exhales nervously]
969
00:44:56,960 --> 00:44:58,640
Can't do it. [chuckles]
970
00:45:05,080 --> 00:45:06,520
[Matt] Yes!
971
00:45:07,960 --> 00:45:09,960
Skill McGill.
972
00:45:10,040 --> 00:45:11,040
[exhales]
973
00:45:13,440 --> 00:45:16,040
[Laura] I don't know if
the fondant's too fragile.
974
00:45:16,120 --> 00:45:17,240
I'm not sure.
975
00:45:21,839 --> 00:45:23,440
It's tearing a bit, isn't it?
976
00:45:25,839 --> 00:45:27,359
[Noel whispering] Laura, are you okay?
977
00:45:27,440 --> 00:45:29,760
-[Laura] It's a mess.
-[Noel] It's not a mess.
978
00:45:29,839 --> 00:45:32,600
I don't know why you're so upset.
It looks pretty neat.
979
00:45:32,680 --> 00:45:34,560
I think it's just the pressure, like...
980
00:45:34,640 --> 00:45:36,799
-I know. It is.
-I did so bad yesterday.
981
00:45:36,879 --> 00:45:38,879
I honestly don't think that looks bad.
982
00:45:39,520 --> 00:45:40,960
-[softly] Thanks.
-Just keep going.
983
00:45:41,040 --> 00:45:43,839
-You've got a bit of time.
-I'll keep going. We can do this.
984
00:45:45,120 --> 00:45:47,040
[Mark] So this is my second avocado half.
985
00:45:47,120 --> 00:45:49,879
Really speed up now
'cause I'm concerned about time.
986
00:45:49,960 --> 00:45:52,400
Bakers, you've got ten minutes left.
987
00:45:52,480 --> 00:45:53,400
[scoffs]
988
00:45:53,960 --> 00:45:55,440
[softly] Can I do it?
989
00:45:55,920 --> 00:45:58,640
[Marc] Gotta build up the eyes,
whiskers, tongue, feet.
990
00:45:58,720 --> 00:46:00,920
[Dave] Just making sure
it's in proportion.
991
00:46:01,600 --> 00:46:03,600
[Laura] I just need to do
the face features.
992
00:46:04,319 --> 00:46:07,760
[Hermine] It's really important
to get this level of detail.
993
00:46:08,319 --> 00:46:10,600
[Mark] It's messy in parts
but it's gonna have to do.
994
00:46:10,680 --> 00:46:12,200
They're called Nama chocolates.
995
00:46:12,280 --> 00:46:16,760
In Japan, they're given as gifts
but I'm using them as pebbles.
996
00:46:16,839 --> 00:46:19,879
[Hermine] I was gonna do a geisha,
but not anymore.
997
00:46:20,879 --> 00:46:23,400
[Laura] I can't remember
what it's supposed to look like.
998
00:46:23,480 --> 00:46:26,280
Think I've the captured
a certain dizziness in the eyes.
999
00:46:26,359 --> 00:46:29,359
I'm not happy with that finish
but I just need to put faces on.
1000
00:46:29,440 --> 00:46:31,600
[Lottie] My bamboo... No.
1001
00:46:32,879 --> 00:46:34,520
[whines]
1002
00:46:34,600 --> 00:46:36,640
Bakers, you have one minute left.
1003
00:46:36,720 --> 00:46:38,560
[Mark] Go like the clappers.
1004
00:46:38,640 --> 00:46:40,680
This is when I start
getting really stressed.
1005
00:46:40,760 --> 00:46:42,760
[Marc] Slightly cheeky look to him.
1006
00:46:42,839 --> 00:46:44,160
[Mark] It's kawaii, innit?
1007
00:46:44,240 --> 00:46:47,040
[Lottie] The candyfloss
is the cherry blossom.
1008
00:46:48,160 --> 00:46:49,520
[Mark] Quite cute, eh?
1009
00:46:52,680 --> 00:46:54,280
[Lottie] That'll do.
1010
00:46:54,359 --> 00:46:57,680
Bakers, your time is up.
1011
00:46:57,760 --> 00:46:59,799
[Mark] I hope it doesn't fall out.
1012
00:46:59,879 --> 00:47:00,839
Cute.
1013
00:47:00,920 --> 00:47:03,799
Please step away from your showstoppers.
1014
00:47:04,359 --> 00:47:07,640
[Laura] Oh, my God, that was so intense.
1015
00:47:09,240 --> 00:47:10,760
[blows raspberry]
1016
00:47:17,799 --> 00:47:21,760
[Noel] It's judgement time
for the seven kawaii cakes.
1017
00:47:28,040 --> 00:47:29,280
[Prue] All right.
1018
00:47:30,839 --> 00:47:32,000
[Peter] There we go.
1019
00:47:32,080 --> 00:47:34,760
He's a shuttlecock called
Dizzy the Shuttlecock.
1020
00:47:34,839 --> 00:47:38,120
It's just been hit on the head
and it's got a wee bump.
1021
00:47:38,200 --> 00:47:39,440
I think it looks great.
1022
00:47:39,520 --> 00:47:42,600
I think it's absolutely lovely.
It's funny, it's cute,
1023
00:47:42,680 --> 00:47:43,839
it's slightly mad.
1024
00:47:43,920 --> 00:47:46,000
[Paul] Okay, let's have a look shall we?
1025
00:47:46,680 --> 00:47:48,520
-[Prue] Oh, my goodness.
-[Noel] Wow.
1026
00:47:50,440 --> 00:47:53,400
[Prue] I've never had
a cake with that texture.
1027
00:47:53,480 --> 00:47:55,520
-Really delicious.
-[Paul] It's a hell of a chew,
1028
00:47:55,600 --> 00:47:56,720
but that's the style.
1029
00:47:56,799 --> 00:47:59,319
It needs more of a punch
because the sponge stays
1030
00:47:59,400 --> 00:48:00,799
in your mouth for so long.
1031
00:48:00,879 --> 00:48:02,760
Not for me, the right taste of flavours.
1032
00:48:02,839 --> 00:48:03,680
Thank you.
1033
00:48:08,280 --> 00:48:11,640
I think you've got the theme of it,
and you've got that Japanese feel.
1034
00:48:11,720 --> 00:48:13,240
Creases are a bit of a letdown,
1035
00:48:13,319 --> 00:48:15,920
because you wanna see it
really nicely done all the way down.
1036
00:48:16,480 --> 00:48:17,920
You managed to achieve good layers
1037
00:48:18,000 --> 00:48:19,600
and they're all straight, all the same.
1038
00:48:19,680 --> 00:48:21,480
You've got no concertina in there at all.
1039
00:48:21,560 --> 00:48:25,120
Which is really impressive
because they were very big cakes.
1040
00:48:28,600 --> 00:48:30,720
I'm really surprised.
I wouldn't have thought
1041
00:48:30,799 --> 00:48:34,680
rosewater and matcha would be
a good combination but they are.
1042
00:48:34,760 --> 00:48:37,200
It works beautifully with
the buttercream and apple,
1043
00:48:37,280 --> 00:48:39,080
and what impresses me
1044
00:48:39,160 --> 00:48:41,359
is the sponges are baked really well.
1045
00:48:41,440 --> 00:48:43,640
You've done a decent job
with the flavours and overall look.
1046
00:48:43,720 --> 00:48:44,920
Cheers, thank you.
1047
00:48:53,000 --> 00:48:55,400
-[Prue] It jiggles. [chuckles]
-[Paul] It does.
1048
00:48:55,480 --> 00:48:57,120
[Prue] I love the concept.
1049
00:48:57,200 --> 00:48:58,920
[Paul] I thought
the head would be a bit more
1050
00:48:59,000 --> 00:49:00,799
but considering it's a delicate cake,
1051
00:49:00,879 --> 00:49:02,839
you've managed to get it
to go in a little bit.
1052
00:49:04,359 --> 00:49:06,280
-That's stunning.
-[Prue] Very good.
1053
00:49:06,359 --> 00:49:07,400
[Paul] That's really good.
1054
00:49:07,480 --> 00:49:10,760
-That sponge is amazing.
-[Prue] Perfect texture.
1055
00:49:10,839 --> 00:49:13,160
-Very good flavour.
-[Lottie] Thank you.
1056
00:49:13,720 --> 00:49:16,240
Last time I had a sponge like that,
I was in Japan.
1057
00:49:16,319 --> 00:49:18,160
-Well done.
-Well done on the candyfloss.
1058
00:49:18,240 --> 00:49:19,760
[Lottie] That's Cherry Drop flavour.
1059
00:49:19,839 --> 00:49:21,400
-Is it?
-[Lottie] Yeah.
1060
00:49:22,040 --> 00:49:24,040
I've never had
candyfloss like that before.
1061
00:49:24,120 --> 00:49:25,920
-[Lottie laughs]
-[Paul] It is.
1062
00:49:26,000 --> 00:49:28,000
-Isn't that great?
-[Lottie] Thank you.
1063
00:49:34,640 --> 00:49:36,799
This is charming but it ain't cute.
1064
00:49:37,760 --> 00:49:39,600
[Paul] That tree
is quite menacing, actually.
1065
00:49:39,680 --> 00:49:41,920
[all laugh]
1066
00:49:42,000 --> 00:49:45,720
[Paul] The blossom needed another
colour, and the tree, sort of stumpy.
1067
00:49:46,920 --> 00:49:50,359
Your fondant's a little bit thick.
And the buttercream's very thick.
1068
00:49:50,440 --> 00:49:53,120
It's a shame. The flavours are great.
1069
00:49:53,200 --> 00:49:55,839
And you have a lovely genoise, as well.
1070
00:49:55,920 --> 00:49:58,920
You are a very good French baker. [laughs]
1071
00:49:59,000 --> 00:50:02,920
There's just not, for me,
enough Japanese-ness about this cake.
1072
00:50:06,920 --> 00:50:09,040
[Prue] I think you've done
a fantastic job.
1073
00:50:09,120 --> 00:50:11,120
-Thank you.
-[Prue] It just looks amazing.
1074
00:50:11,200 --> 00:50:13,600
[Paul] You can see the character.
It's professional.
1075
00:50:13,680 --> 00:50:16,440
You expect to see that
in a bakery for sure.
1076
00:50:16,520 --> 00:50:18,560
-Let's have a look inside.
-[Prue] Yeah.
1077
00:50:18,640 --> 00:50:20,960
[Matt] Ooh, look at that.
1078
00:50:21,040 --> 00:50:23,920
There's a bit of concertina
in here on the second one.
1079
00:50:24,000 --> 00:50:26,520
-But the top one's light.
-[Prue] It looks beautiful.
1080
00:50:26,600 --> 00:50:30,520
It's very strange because
the tahini is quite strong.
1081
00:50:30,600 --> 00:50:32,520
-Mmm.
-It's a surprise.
1082
00:50:32,600 --> 00:50:33,560
[Marc] Yeah.
1083
00:50:34,480 --> 00:50:35,720
But I quite like it.
1084
00:50:35,799 --> 00:50:38,440
The ginger and lemon
work really well together.
1085
00:50:38,520 --> 00:50:40,839
You know,
as the two king flavours in there.
1086
00:50:40,920 --> 00:50:42,080
Thank you, Marc.
1087
00:50:49,520 --> 00:50:52,560
It is like a character that
you see all over the place in Japan.
1088
00:50:52,640 --> 00:50:54,040
And it is very cute.
1089
00:50:54,520 --> 00:50:56,920
I sort of feel you could've
made the character look
1090
00:50:57,000 --> 00:50:58,920
a little more like a pineapple.
1091
00:50:59,000 --> 00:51:01,359
[Paul] It's a bit uneven inside.
1092
00:51:01,440 --> 00:51:03,399
It's an indication that it
has concertina-ed,
1093
00:51:03,480 --> 00:51:05,359
the weight of the fondant
and everything on top
1094
00:51:05,440 --> 00:51:07,000
has pushed the ones down at the bottom.
1095
00:51:07,080 --> 00:51:09,839
-Tastes amazing, though. [laughs]
-[Prue] It's delicious.
1096
00:51:09,920 --> 00:51:11,080
Oh, yeah, it's a happy cake.
1097
00:51:11,160 --> 00:51:12,640
[Prue] Citrusy yuzu...
1098
00:51:12,720 --> 00:51:15,680
It's really strong.
And the pineapple's there.
1099
00:51:15,760 --> 00:51:16,879
[Paul] Sponges are all light.
1100
00:51:16,960 --> 00:51:19,600
Even the concertina-ed one's
quite light as well.
1101
00:51:19,680 --> 00:51:21,839
Flavour of that whole thing is very good.
1102
00:51:21,920 --> 00:51:23,839
-Thank you.
-[Prue] Well done, Laura.
1103
00:51:23,920 --> 00:51:24,760
[exhales]
1104
00:51:31,480 --> 00:51:33,319
They're cute. A little bit scruffy.
1105
00:51:33,399 --> 00:51:34,760
-[laughs]
-[Paul] But they are cute.
1106
00:51:34,839 --> 00:51:36,760
[Prue] I love it. It's witty.
1107
00:51:37,319 --> 00:51:39,920
It's charming. Just gotta taste good now.
1108
00:51:40,000 --> 00:51:41,120
Hope so.
1109
00:51:41,200 --> 00:51:43,560
[Prue] That's very neat,
accurate layering.
1110
00:51:43,640 --> 00:51:45,960
-It's a bit tight, that sponge.
-Mmm.
1111
00:51:46,040 --> 00:51:47,720
You've got the yuzu going through that?
1112
00:51:47,799 --> 00:51:49,359
-[Mark] Yeah.
-You get that...
1113
00:51:50,280 --> 00:51:51,399
And then that's it.
1114
00:51:52,200 --> 00:51:54,520
The cake's dry,
which you didn't expect it to be.
1115
00:51:54,600 --> 00:51:58,040
The oil from the avocado
should've kept that really silky smooth.
1116
00:51:58,120 --> 00:52:00,200
And it hasn't. It's a shame.
1117
00:52:00,280 --> 00:52:03,319
I don't know if the nine-inch cake
is a bit better at the bottom.
1118
00:52:03,399 --> 00:52:05,640
-I'm not sure.
-Let's have a look.
1119
00:52:06,240 --> 00:52:07,799
Hmm, no?
1120
00:52:07,879 --> 00:52:08,720
No.
1121
00:52:09,399 --> 00:52:10,560
Probably worse.
1122
00:52:10,640 --> 00:52:11,640
-Oh, no.
-[Prue laughing]
1123
00:52:11,720 --> 00:52:14,799
It's cruel to say it's inedible
but it's getting that way.
1124
00:52:15,319 --> 00:52:17,680
[Prue] The biscuit is actually delicious,
1125
00:52:17,760 --> 00:52:22,080
but as that's only less than 1%
of the whole lot,
1126
00:52:22,640 --> 00:52:24,160
I don't think it'll save it.
1127
00:52:25,399 --> 00:52:26,520
[exhales]
1128
00:52:28,160 --> 00:52:29,280
Didn't go well, did it?
1129
00:52:29,839 --> 00:52:31,319
He used the word inedible...
1130
00:52:31,399 --> 00:52:35,319
On week six of Bake Off,
it's not good, is it?
1131
00:52:35,879 --> 00:52:37,560
[Lottie] I'm really chuffed
with the comments.
1132
00:52:37,640 --> 00:52:40,480
Maybe it's 'cause he couldn't get
a cotton jiggle cake in the UK,
1133
00:52:40,560 --> 00:52:42,160
maybe that's why he hasn't had one
1134
00:52:42,240 --> 00:52:45,040
since he was in Japan
but I'll take it, I'll take it.
1135
00:52:45,120 --> 00:52:46,960
I've had a gut feeling all day
I was going home
1136
00:52:47,040 --> 00:52:49,040
and now I've got like a glimmer of hope.
1137
00:52:49,600 --> 00:52:52,080
I hope I've done enough. I hope I'm safe.
1138
00:52:57,440 --> 00:53:00,240
This is the first week that
I've been in the tent
1139
00:53:00,319 --> 00:53:03,319
and every single showstopper was a wow...
1140
00:53:03,399 --> 00:53:04,240
[Prue] To look at.
1141
00:53:04,319 --> 00:53:05,680
I thought the dogs looked amazing.
1142
00:53:05,760 --> 00:53:09,160
Based on Marc E's cake
and his invention with flavour,
1143
00:53:09,240 --> 00:53:10,920
he has to be in line for Star Baker.
1144
00:53:11,000 --> 00:53:14,080
Dave, as well, has put himself into
a decent position.
1145
00:53:14,160 --> 00:53:15,839
-Don't forget Lottie.
-[Noel] Lottie...
1146
00:53:15,920 --> 00:53:19,000
-[Prue] She had a terrific week.
-[Paul] Her sponge was incredible.
1147
00:53:19,080 --> 00:53:22,560
I've never, in the 11 series,
tasted a sponge quite like that.
1148
00:53:23,120 --> 00:53:25,000
-There's one that disappointed me.
-Really?
1149
00:53:25,080 --> 00:53:27,960
Probably disappointed
him more than it did me, is Mark L.
1150
00:53:28,040 --> 00:53:31,960
I thought the whole idea was
quirky and funny and very kawaii,
1151
00:53:32,040 --> 00:53:33,319
but the cake was awful.
1152
00:53:33,399 --> 00:53:36,640
Laura was in trouble
coming into this knowing she had to...
1153
00:53:36,720 --> 00:53:38,280
-Yeah.
-...do well to save herself.
1154
00:53:38,359 --> 00:53:40,000
She dropped an ace right in front of us.
1155
00:53:40,080 --> 00:53:42,440
That's the first time
I've seen her do something like that.
1156
00:53:42,520 --> 00:53:45,839
So overall, when you look at
the whole effort over the three challenges
1157
00:53:45,920 --> 00:53:47,879
and we've gotta look at
all the bakers that were in trouble,
1158
00:53:47,960 --> 00:53:49,839
and I would say it's Mark L.
1159
00:53:50,399 --> 00:53:52,000
I would say it was Laura.
1160
00:53:52,080 --> 00:53:54,319
And I will put Hermine down there as well.
1161
00:53:54,399 --> 00:53:56,960
-Interesting. Can I ask you a question?
-Yeah.
1162
00:53:57,040 --> 00:54:00,040
Is it your 100th episode today?
1163
00:54:00,600 --> 00:54:02,240
-Yes.
-[Noel] Wow.
1164
00:54:02,319 --> 00:54:05,760
I think you deserve
a glass of bubbly, don't you?
1165
00:54:05,839 --> 00:54:07,560
[laughs] Yeah, I think a bottle.
1166
00:54:07,640 --> 00:54:09,480
-A bath of bubbly.
-[Paul laughs] Yes.
1167
00:54:22,319 --> 00:54:25,879
Well, bakers, I think we can all agree
Japanese Week was a joy.
1168
00:54:25,960 --> 00:54:28,319
And the showstopper was fantastic.
1169
00:54:28,399 --> 00:54:32,799
I've got the great job of announcing
this week's Star Baker.
1170
00:54:33,760 --> 00:54:36,280
And that person is...
1171
00:54:41,319 --> 00:54:42,680
Lottie.
1172
00:54:42,760 --> 00:54:44,520
[all clapping and cheering]
1173
00:54:44,600 --> 00:54:45,680
[Lottie] Thank you.
1174
00:54:47,000 --> 00:54:49,319
-Thanks, guys.
-[Marc] Well done, Lottie.
1175
00:54:49,399 --> 00:54:52,760
Which means it's time to tell you
1176
00:54:52,839 --> 00:54:54,359
who will be leaving us this week,
1177
00:54:54,440 --> 00:54:57,560
and it's somebody who always has a smile,
1178
00:54:57,640 --> 00:54:59,520
somebody I've really bonded with,
1179
00:54:59,600 --> 00:55:03,040
someone that I know we all adore
and we're all really gonna miss.
1180
00:55:03,120 --> 00:55:07,040
And I'm afraid the baker
leaving us this week is...
1181
00:55:15,319 --> 00:55:16,640
Mark L.
1182
00:55:16,720 --> 00:55:18,359
That's all right.
1183
00:55:18,440 --> 00:55:20,680
[Dave] Mate... Come here, Mark.
1184
00:55:22,799 --> 00:55:25,480
-That's all right. I'm going home.
-[Paul] Sorry, mate.
1185
00:55:25,560 --> 00:55:27,359
When you know, you know, don't you?
1186
00:55:27,440 --> 00:55:30,080
And I just thought it was my time today.
1187
00:55:30,160 --> 00:55:32,359
I mean, they're happy tears
as well, because
1188
00:55:32,440 --> 00:55:34,680
you know, I've made it
to week six of Bake Off.
1189
00:55:34,760 --> 00:55:37,000
I'm going home having learned so much.
1190
00:55:37,080 --> 00:55:39,120
Made an amazing bunch of friends.
1191
00:55:39,200 --> 00:55:42,040
It's pushed me to bake things
I would never have baked before,
1192
00:55:42,120 --> 00:55:45,280
so I couldn't have asked for anything more
in my Bake Off experience.
1193
00:55:45,359 --> 00:55:48,879
It's been brilliant
from start to finish, it really has.
1194
00:55:48,960 --> 00:55:51,000
So, yeah. [laughs]
1195
00:55:51,560 --> 00:55:54,240
-[Prue] I'm so sorry.
-Thank you. It's okay.
1196
00:55:54,319 --> 00:55:56,879
Poor Mark. A disaster of a showstopper.
1197
00:55:56,960 --> 00:55:59,399
I actually thought
Laura would be going today,
1198
00:55:59,480 --> 00:56:01,799
but she did
a really wonderful showstopper.
1199
00:56:02,399 --> 00:56:05,200
You only have to do
one bad cake and you're out.
1200
00:56:05,280 --> 00:56:07,799
Or one good one and you survive.
1201
00:56:07,879 --> 00:56:09,879
[Matt] You thought you were gone.
1202
00:56:09,960 --> 00:56:11,560
[Laura] I thought I was going home.
1203
00:56:11,640 --> 00:56:14,160
I sat on that chair thinking,
"What do I pack first?"
1204
00:56:14,240 --> 00:56:17,359
"What route... Shall I take
the M25 or the M2 or the A2?"
1205
00:56:17,440 --> 00:56:18,839
"How do I get home?"
1206
00:56:18,920 --> 00:56:20,760
So, yeah, what a relief.
1207
00:56:21,720 --> 00:56:23,960
Final six is absolutely mad.
1208
00:56:24,040 --> 00:56:26,799
I honestly cannot believe
that I'm here saying that.
1209
00:56:26,879 --> 00:56:28,359
The game is on for sure.
1210
00:56:28,440 --> 00:56:30,720
None of us thought
we'd make it through this week.
1211
00:56:30,799 --> 00:56:33,680
Next week's a whole new ball game.
[laughs]
1212
00:56:33,760 --> 00:56:36,920
We've got a lot of work to do
in the practice tent, all of us do.
1213
00:56:37,000 --> 00:56:39,720
[closing theme music playing]