1 00:00:00,000 --> 00:00:00,000 GBBO S08E01 2 00:00:06,360 --> 00:00:07,640 Can you see it, Noel? 3 00:00:07,640 --> 00:00:09,120 I can't see it anywhere. 4 00:00:09,120 --> 00:00:11,440 Big white tent, 12 new bakers. 5 00:00:11,440 --> 00:00:14,680 Sorry, Sue, you did say white tent, didn't you? 6 00:00:14,680 --> 00:00:16,800 Where are they, Prue? 7 00:00:16,800 --> 00:00:19,240 Dunno. They're late. 8 00:00:19,240 --> 00:00:23,240 Maybe we should've got a minicab? Hmm. 9 00:00:23,440 --> 00:00:25,520 My daughter applied for me. 10 00:00:25,520 --> 00:00:29,520 This is who I've got to thank for all this. 11 00:00:30,240 --> 00:00:32,640 My mum said I'm already a winner. 12 00:00:32,640 --> 00:00:35,600 That's such a mum thing to say. 13 00:00:35,600 --> 00:00:38,440 When I saw the tent, my heart rate went through the roof. 14 00:00:38,440 --> 00:00:42,440 It's like my wedding day, all over again, except my wife is not here. 15 00:00:48,840 --> 00:00:50,840 I'm going to be baking in the tent. 16 00:00:50,840 --> 00:00:52,280 It's got so much history. 17 00:00:52,280 --> 00:00:55,680 Are you sure I'm not asleep? Are you sure it's happening? 18 00:00:55,680 --> 00:00:57,960 Initially, I thought it was a bit of a fluke! 19 00:00:57,960 --> 00:00:59,800 I'm not going to lie. 20 00:00:59,800 --> 00:01:02,080 I don't think I'll believe it until I see it on telly. 21 00:01:02,080 --> 00:01:04,000 I'm ready to go. 22 00:01:04,000 --> 00:01:05,560 12 new bakers... 23 00:01:05,560 --> 00:01:07,680 My children said, andquot;Don't get sent home first. 24 00:01:07,680 --> 00:01:09,400 If I do, I'm not allowed home. 25 00:01:09,400 --> 00:01:11,240 NOEL: 30 brand-new challenges, 26 00:01:11,240 --> 00:01:14,640 set by Paul Hollywood and our new judge, Prue Leith. 27 00:01:14,640 --> 00:01:16,400 This year is going to be very special. 28 00:01:16,400 --> 00:01:20,000 The bakers may think they know what I want, but, when it comes to Prue, 29 00:01:20,000 --> 00:01:21,840 they've absolutely no idea. 30 00:01:21,840 --> 00:01:24,600 Prue's got 50 years' experience in the business. 31 00:01:24,600 --> 00:01:26,040 She'll know what she wants. 32 00:01:26,040 --> 00:01:27,720 I'll be firm but fair, 33 00:01:27,720 --> 00:01:31,160 because I want the bakers to do their very best. 34 00:01:31,160 --> 00:01:32,680 Baking is such a treat, 35 00:01:32,680 --> 00:01:36,680 but it has to be the very best and it has to be worth the calories. 36 00:01:37,360 --> 00:01:39,480 I am always getting frustrated with myself. 37 00:01:39,480 --> 00:01:42,000 I cannot tell you the amount of cakes I've thrown away, 38 00:01:42,000 --> 00:01:43,240 biscuits I've thrown away. 39 00:01:43,240 --> 00:01:46,040 Technical bakes may unstitch me. We'll see. 40 00:01:46,040 --> 00:01:49,920 NOEL: In 2017, who will win The Great British Bake Off? 41 00:01:49,920 --> 00:01:52,040 I am British, but I'm a proud Scotsman. 42 00:01:52,040 --> 00:01:55,440 So, it would be good to be the first Scottish Bake Off winner. 43 00:01:55,440 --> 00:01:59,440 I just want to get on with it now and, erm, burn that first cake. 44 00:02:20,320 --> 00:02:22,400 NOEL: We're back at the home of the Bake Off, 45 00:02:22,400 --> 00:02:24,440 Welford Park in Berkshire. 46 00:02:24,440 --> 00:02:26,920 Right, so, I've got a list of what we have to do. 47 00:02:26,920 --> 00:02:29,560 First, set up theme of the week. 48 00:02:29,560 --> 00:02:33,560 I was thinking a semaine of genoise, creme patissiere, fraisiers gateaux. 49 00:02:34,560 --> 00:02:35,960 Oh, I love it. What's it mean? 50 00:02:35,960 --> 00:02:37,960 It's cake week. 51 00:02:37,960 --> 00:02:40,320 I'm so excited. We're actually going to walk into the tent 52 00:02:40,320 --> 00:02:42,440 for the first time. I know. I'm a little bit nervous. 53 00:02:42,440 --> 00:02:43,800 I-I don't really do camping. 54 00:02:43,800 --> 00:02:45,640 Yeah, I don't think we have to sleep in there. 55 00:02:45,640 --> 00:02:46,880 Oh, OK. 56 00:02:46,880 --> 00:02:50,400 NOEL: Over the next two days, the bakers will face three challenges, 57 00:02:50,400 --> 00:02:54,040 after which, one of them will be named our first Star Baker, 58 00:02:54,040 --> 00:02:58,040 and another will be asked to leave the Bake Off tent. 59 00:02:58,040 --> 00:03:01,720 Hello, bakers and welcome to the fabulous Bake Off tent. 60 00:03:01,720 --> 00:03:04,680 We're all newbies here, well, apart from ol' blue eyes. 61 00:03:04,680 --> 00:03:08,680 So, let's get baking with your very first Signature Challenge. 62 00:03:08,800 --> 00:03:12,240 The judges would love you to make a family sized fruity cake. 63 00:03:12,240 --> 00:03:14,920 Now, the choice of sponge and, indeed, fruit is entirely up to you 64 00:03:14,920 --> 00:03:16,480 but it must be fresh fruit. 65 00:03:16,480 --> 00:03:18,480 No dried fruit allowed. 66 00:03:18,480 --> 00:03:20,920 Basically, what we're saying is if it was a fruit party, 67 00:03:20,920 --> 00:03:23,040 sultanas would not be on the guest list. 68 00:03:23,040 --> 00:03:26,760 You have two hours to make your fruity cake. 69 00:03:26,760 --> 00:03:28,680 Do you want to do it? Shall we do it together? 70 00:03:28,680 --> 00:03:32,680 BOTH: On your marks. Get set. Bake! 71 00:03:35,160 --> 00:03:36,600 Plain flour. 72 00:03:36,600 --> 00:03:40,040 The reason why the fruity cake challenge is such a great signature 73 00:03:40,040 --> 00:03:41,480 to start off the series with 74 00:03:41,480 --> 00:03:44,120 is because it really tests the bakers' knowledge 75 00:03:44,120 --> 00:03:46,720 of baking in its purest form. 76 00:03:46,720 --> 00:03:49,240 How much moisture is that fruit going to release? 77 00:03:49,240 --> 00:03:51,680 What that does is make the inside of the cake quite soggy, 78 00:03:51,680 --> 00:03:54,960 so what's difficult to judge is when it's baked properly. 79 00:03:54,960 --> 00:03:58,320 When you stick a skewer in to see if the cake is done, 80 00:03:58,320 --> 00:03:59,920 the skewer may well come out wet 81 00:03:59,920 --> 00:04:02,080 because it's hit a piece of fresh fruit, 82 00:04:02,080 --> 00:04:05,040 and you will be fooled into thinking that the cake isn't done. 83 00:04:05,040 --> 00:04:08,400 It's not a very easy start to Bake Off. 84 00:04:08,400 --> 00:04:10,880 Morning. How are you doing? Hello, James. Good to see you all. 85 00:04:10,880 --> 00:04:13,560 Tell us what you're doing. So, I'm making a rhubarb, 86 00:04:13,560 --> 00:04:16,280 orange and ginger cake and it's got a crumble topping as well. 87 00:04:16,280 --> 00:04:19,000 Takes me back to my childhood where we used to have rhubarb crumbles 88 00:04:19,000 --> 00:04:20,160 on a Sunday lunchtime. 89 00:04:20,160 --> 00:04:22,120 That looks like proper rhubarb out of a garden. 90 00:04:22,120 --> 00:04:24,360 It is. Picked fresh from my allotment, yeah. 91 00:04:24,360 --> 00:04:26,880 Oh, how fantastic. So, my dad is the magpie of rhubarb. 92 00:04:26,880 --> 00:04:28,240 Every time I go up the allotment, 93 00:04:28,240 --> 00:04:31,040 he's nicked someone else's chunk of rhubarb and he keeps growing it, 94 00:04:31,040 --> 00:04:33,360 so he's... Do the rest of the allotment know that, James? 95 00:04:33,360 --> 00:04:34,640 Oh, shh, don't tell anyone. 96 00:04:34,640 --> 00:04:36,120 They do now! 97 00:04:36,120 --> 00:04:38,920 Married dad of two, James is a finance manager 98 00:04:38,920 --> 00:04:40,520 from Brentwood in Essex. 99 00:04:40,520 --> 00:04:44,040 He's been baking and gardening with his dad, Brian, since he was five. 100 00:04:44,040 --> 00:04:46,520 Put your back into it. Anyone would think you're getting old. 101 00:04:46,520 --> 00:04:49,600 His signature fruity cake has a whopping 600g 102 00:04:49,600 --> 00:04:51,320 of rhubarb in the sponge. 103 00:04:51,320 --> 00:04:53,040 How are you cooking the rhubarb? 104 00:04:53,040 --> 00:04:54,600 It's all going to be mixed in raw. 105 00:04:54,600 --> 00:04:57,000 It'll cook for about an hour, so it should soften up nicely. 106 00:04:57,000 --> 00:04:59,000 It should be a little squashy. 107 00:04:59,000 --> 00:05:00,560 Yeah, it does get a little... 108 00:05:00,560 --> 00:05:03,760 juicy, shall we say. Don't give too much away, James! 109 00:05:03,760 --> 00:05:05,680 Oh, yeah. The judges are here. 110 00:05:05,680 --> 00:05:08,720 NOEL: For the first challenge of this year's Great British Bake Off, 111 00:05:08,720 --> 00:05:12,440 four of our new bakers have chosen a great British ingredient. 112 00:05:12,440 --> 00:05:13,720 Apple. 113 00:05:13,720 --> 00:05:16,120 My grandma, she used to make really good apple cake. 114 00:05:16,120 --> 00:05:19,360 I used to call her Buzz, cos she had a hearing aid that buzzed. 115 00:05:19,360 --> 00:05:21,800 And I always used to call her, every so often, Granny Smith. 116 00:05:21,800 --> 00:05:23,800 I decided to name it after her. 117 00:05:23,800 --> 00:05:25,920 Better than calling it buzz-cake! 118 00:05:25,920 --> 00:05:27,520 NOEL: Stacey lives in Hertfordshire, 119 00:05:27,520 --> 00:05:30,720 with her husband, James, and is a stay-at-home mum to her sons 120 00:05:30,720 --> 00:05:32,440 Max, Zane, and Ethan. 121 00:05:32,440 --> 00:05:35,480 Thank you. A pleasure. THE OTHERS LAUGH 122 00:05:35,480 --> 00:05:39,120 NOEL: Her apple and walnut cake contains five large Granny Smiths. 123 00:05:39,120 --> 00:05:40,720 There's an awful lot of apples in this. 124 00:05:40,720 --> 00:05:43,560 Got to make sure that they're all blended in nicely. 125 00:05:43,560 --> 00:05:45,560 I'm making an apple crumble cake. 126 00:05:45,560 --> 00:05:48,800 It's inspired by my sister's lack of a sweet tooth. 127 00:05:48,800 --> 00:05:50,960 This is for you, sister. 128 00:05:50,960 --> 00:05:53,480 Liam is a student from Hackney in east London. 129 00:05:53,480 --> 00:05:56,160 At 19, he's this year's youngest baker, 130 00:05:56,160 --> 00:05:58,880 but he's already passing on his skills to his nephews, 131 00:05:58,880 --> 00:06:00,240 Chamari and Lakwan. 132 00:06:00,240 --> 00:06:02,280 Happy? 133 00:06:02,280 --> 00:06:05,240 His crumble-topped apple loaf cake is lightly spiced 134 00:06:05,240 --> 00:06:06,720 with nutmeg and cinnamon. 135 00:06:06,720 --> 00:06:10,080 Why did you choose a loaf tin and not a shallower tin? 136 00:06:10,080 --> 00:06:11,760 It makes the baking more difficult. 137 00:06:11,760 --> 00:06:13,680 But I like loaves. 138 00:06:13,680 --> 00:06:15,440 That's bread. You like the shape of it? 139 00:06:15,440 --> 00:06:17,520 It's not... Yeah, I like the shape of loaves. 140 00:06:17,520 --> 00:06:19,920 Liam, just say it's always been perfect. 141 00:06:19,920 --> 00:06:22,200 Flake of almonds, icing sugar, done. 142 00:06:22,200 --> 00:06:24,040 And andquot;done 143 00:06:24,040 --> 00:06:25,680 Liam, I love the confidence. 144 00:06:25,680 --> 00:06:27,160 Thank you. It's terrific. 145 00:06:27,160 --> 00:06:30,680 NOEL: One Signature Bake is the product of a weekend in Amsterdam, 146 00:06:30,680 --> 00:06:33,120 resulting in an unusual choice of fruit. 147 00:06:33,120 --> 00:06:35,920 As I do, I go around all the bakeries possible, 148 00:06:35,920 --> 00:06:38,320 and there was some lemon and courgette 149 00:06:38,320 --> 00:06:39,480 and I fell in love with it. 150 00:06:39,480 --> 00:06:43,480 And, technically, everything that's got seeds in, is a fruit. 151 00:06:43,920 --> 00:06:46,600 NOEL: Russian-born Julia lives in West Sussex 152 00:06:46,600 --> 00:06:48,400 and bakes while Skyping her nan 153 00:06:48,400 --> 00:06:52,400 back in her hometown of Kemerovo, Siberia. 154 00:06:54,280 --> 00:06:57,160 Her cake will also be filled with blueberries and lemon curd 155 00:06:57,160 --> 00:06:59,680 but there's already a problem with her courgettes. 156 00:06:59,680 --> 00:07:02,640 I meant to squeeze my courgettes before I put them in. 157 00:07:02,640 --> 00:07:04,440 I would keep that quiet. Yeah. 158 00:07:04,440 --> 00:07:06,760 How do you squeeze the moisture out of a courgette? 159 00:07:06,760 --> 00:07:09,160 Basically, you just put it in... Do you just wring it? 160 00:07:09,160 --> 00:07:11,720 Basically, you have to grate it first, and put it in a tea towel, 161 00:07:11,720 --> 00:07:12,920 and squeeze it. OK. But... 162 00:07:12,920 --> 00:07:15,080 So, you do know how to do it, you just forgot? I do know. 163 00:07:15,080 --> 00:07:17,800 Just deny it. If they say, andquot;Have you not squeezed the moisture out of 164 00:07:17,800 --> 00:07:20,520 andquot;this courgette? Say, andquot;Of course I have. 165 00:07:20,520 --> 00:07:21,920 I'm just not strong enough. 166 00:07:21,920 --> 00:07:24,560 Elsewhere in the tent, there has been squeezing. 167 00:07:24,560 --> 00:07:27,240 I'm not doing too crazy. I don't want to squash it. 168 00:07:27,240 --> 00:07:29,160 Sophie is a former Army officer 169 00:07:29,160 --> 00:07:30,880 from West Molesey in Surrey. 170 00:07:30,880 --> 00:07:33,960 She'll sandwich her squeezed pineapple and coconut sponges 171 00:07:33,960 --> 00:07:36,480 with coconut Italian meringue buttercream. 172 00:07:36,480 --> 00:07:38,800 I just want to avoid too much leakage into the batter. 173 00:07:38,800 --> 00:07:41,280 Done it without before, it was fine. 174 00:07:41,280 --> 00:07:43,480 It's just a precaution, really. 175 00:07:43,480 --> 00:07:46,680 NOEL: She's not the only baker that's headed for the tropics. 176 00:07:46,680 --> 00:07:48,560 I'm making a coconut cake. 177 00:07:48,560 --> 00:07:50,320 My wife and my daughter love it, 178 00:07:50,320 --> 00:07:53,360 but my son doesn't like anything with bits inside it. 179 00:07:53,360 --> 00:07:56,080 NOEL: Peter is an IT manager and bakes every Sunday 180 00:07:56,080 --> 00:07:58,720 for his local church in Southend-on-Sea. 181 00:07:58,720 --> 00:07:59,880 That looks awesome. 182 00:07:59,880 --> 00:08:02,840 NOEL: As well as fresh coconut, he's using coconut flour, 183 00:08:02,840 --> 00:08:04,680 coconut milk, and coconut sugar. 184 00:08:04,680 --> 00:08:06,800 I don't think you can ever get enough coconut, 185 00:08:06,800 --> 00:08:08,720 unless the cake screams, andquot;Oh, leave me. 186 00:08:08,720 --> 00:08:10,600 andquot;I've had enough coconut. I'm tired!andquot; 187 00:08:10,600 --> 00:08:12,280 HE LAUGHS 188 00:08:12,280 --> 00:08:14,640 NOEL: And we have a third fruity cake castaway. 189 00:08:14,640 --> 00:08:18,000 I'm making a mango and pineapple sponge. 190 00:08:18,000 --> 00:08:21,120 Good for us, really, isn't it, all this fruit? 191 00:08:21,120 --> 00:08:24,600 NOEL: Chris is a software engineer from Somerset. 192 00:08:24,600 --> 00:08:27,240 He's used a spreadsheet to calculate the perfect balance 193 00:08:27,240 --> 00:08:29,840 of mango and pineapple in his unique sponge. 194 00:08:29,840 --> 00:08:32,000 There's no butter in it and there's... No butter? 195 00:08:32,000 --> 00:08:34,480 No butter at all. No oil, no marg, no butter? 196 00:08:34,480 --> 00:08:36,040 Correct. Nothing at all. 197 00:08:36,040 --> 00:08:37,800 How many eggs? Just two. 198 00:08:37,800 --> 00:08:39,240 Two? Mm. Cook for 33 minutes. 199 00:08:39,240 --> 00:08:42,160 You must have a tremendous amount of fruit in there, then. 200 00:08:42,160 --> 00:08:46,040 Yes, because the whole point is that we can taste it. 201 00:08:46,040 --> 00:08:47,160 Yeah, solid. 202 00:08:47,160 --> 00:08:48,600 Going to put it in the oven. 203 00:08:48,600 --> 00:08:50,800 I wonder if there's a countdown clock anywhere. 204 00:08:50,800 --> 00:08:52,880 I'm not sure how quickly it's going to bake. 205 00:08:52,880 --> 00:08:55,640 I'm just making sure I've got an even amount in both tins. 206 00:08:55,640 --> 00:08:58,960 You've got to be precise on the Bake Off. 207 00:08:58,960 --> 00:09:02,160 Mwah. It's going in at 160, for 45 minutes. 208 00:09:02,160 --> 00:09:06,160 TIMERS BEEP 209 00:09:06,760 --> 00:09:08,640 Calm. 210 00:09:08,640 --> 00:09:09,840 Cross my fingers. 211 00:09:09,840 --> 00:09:12,640 And start. 212 00:09:12,640 --> 00:09:14,880 We'll see how it goes. 213 00:09:14,880 --> 00:09:18,880 Bakers, you've got one hour left on your fruity cakes. 214 00:09:21,000 --> 00:09:23,080 How long is your cake going to be in the oven for? 215 00:09:23,080 --> 00:09:24,680 It could to be up to 75 minutes. 216 00:09:24,680 --> 00:09:27,000 I'm hoping an hour. Yeah, that's the same with me. 217 00:09:27,000 --> 00:09:30,520 NOEL: The baking time for a fruity cake can be a complete mystery. 218 00:09:30,520 --> 00:09:34,120 The longer you look at it, the more it cooks. 219 00:09:34,120 --> 00:09:36,240 NOEL: As the temperature in the sponge rises, 220 00:09:36,240 --> 00:09:40,040 it's hard to tell how much moisture the fruit will release... 221 00:09:40,040 --> 00:09:42,480 ..and how long the wetter batter will take to bake. 222 00:09:42,480 --> 00:09:45,480 SHE HUMS 223 00:09:45,480 --> 00:09:48,000 Oh, God. It isn't baking the way I feel it should be. 224 00:09:48,000 --> 00:09:49,800 Wait a minute, wait a minute, wait a minute. 225 00:09:49,800 --> 00:09:52,120 No, your... Your red light's got to be on. 226 00:09:52,120 --> 00:09:53,560 Oh, for crying out loud! 227 00:09:53,560 --> 00:09:55,680 Because if the light's not on, the oven's not on. OK. 228 00:09:55,680 --> 00:09:56,720 Thank you, Stacey! 229 00:09:56,720 --> 00:09:59,200 I had it written on my hand. 230 00:09:59,200 --> 00:10:01,000 andquot;Make sure the oven's on. 231 00:10:01,000 --> 00:10:03,800 Yan is a biomedical scientist for the NHS 232 00:10:03,800 --> 00:10:05,840 and spends her weekends playing football 233 00:10:05,840 --> 00:10:08,320 in her hometown of Enfield in north London. 234 00:10:08,320 --> 00:10:09,480 Yes! 235 00:10:09,480 --> 00:10:12,400 Her team-mates' favourite apple and cinnamon cake has a crumble 236 00:10:12,400 --> 00:10:14,040 topping drizzled in caramel. 237 00:10:14,040 --> 00:10:17,520 It was sitting in residual heat, so, the crumble's gone all soft. 238 00:10:17,520 --> 00:10:20,640 It's just a puddle of fat. 239 00:10:20,640 --> 00:10:24,240 Let's make this again. 240 00:10:24,240 --> 00:10:27,720 Luckily, I've got apples and crumble... 241 00:10:27,720 --> 00:10:29,640 ..as a contingency. 242 00:10:29,640 --> 00:10:32,520 NOEL: While Yan has to start all over again... 243 00:10:32,520 --> 00:10:33,600 Oh! 244 00:10:33,600 --> 00:10:36,280 ..Flo has moved on to her fillings and decorations. 245 00:10:36,280 --> 00:10:40,120 It's, erm, a citrus cake and I'm doing a lemon curd filling. 246 00:10:40,120 --> 00:10:42,600 Is that a andquot;lemon caird Lemon... Lemon curd! 247 00:10:42,600 --> 00:10:43,640 ALL LAUGH 248 00:10:43,640 --> 00:10:45,040 Stop it! I'll be a translator. 249 00:10:45,040 --> 00:10:47,800 It's good you've got a friend now. Stop it! 250 00:10:47,800 --> 00:10:49,680 NOEL: Grandmother Flo, from Liverpool, 251 00:10:49,680 --> 00:10:51,800 sometimes helps out at her son's restaurant, 252 00:10:51,800 --> 00:10:54,640 but gets most enjoyment baking for her family. 253 00:10:54,640 --> 00:10:57,120 Why don't I get invited to your houses for a meal? 254 00:10:57,120 --> 00:10:59,240 I ain't got one. Cos you're the best at it. 255 00:10:59,240 --> 00:11:01,400 NOEL: Her children had to help her type up her recipe 256 00:11:01,400 --> 00:11:03,120 for a triple-layered citrus cake, 257 00:11:03,120 --> 00:11:05,480 filled with fresh oranges and lemons. 258 00:11:05,480 --> 00:11:07,760 Me daughter put little messages on the bottom of it. 259 00:11:07,760 --> 00:11:09,120 andquot;Well done, Mum! 260 00:11:09,120 --> 00:11:10,680 andquot;We love you! 261 00:11:10,680 --> 00:11:13,000 I'm nervous as anything. Are you? Oh, don't be nervous. 262 00:11:13,000 --> 00:11:15,480 Nothing to worry about it. I can always ask you to help me, 263 00:11:15,480 --> 00:11:16,560 can't I? Yeah. 264 00:11:16,560 --> 00:11:20,560 I'll say no! I know! But you could always ask. I know. 265 00:11:20,680 --> 00:11:24,680 While making a second sponge has cost Yan valuable time... 266 00:11:25,240 --> 00:11:27,960 ..Tom is spending precious minutes giving his fruity cake 267 00:11:27,960 --> 00:11:30,240 an expensive makeover. 268 00:11:30,240 --> 00:11:34,240 I wouldn't want to just put a pear on the top of a cake. 269 00:11:34,320 --> 00:11:37,200 Tom is an architect and sports fanatic from Edinburgh. 270 00:11:37,200 --> 00:11:38,240 Yes! 271 00:11:38,240 --> 00:11:42,240 His golden pear will top a triple tiered pear and blackberry cake. 272 00:11:42,240 --> 00:11:44,760 It's just going to be mottled, rustic effect. 273 00:11:44,760 --> 00:11:46,720 It's not the sort of thing I do very often. 274 00:11:46,720 --> 00:11:50,080 Tom's gilded pear will have some stiff competition. 275 00:11:50,080 --> 00:11:52,720 I've got me little cut-out pattern, erm, so, I'm going to put it 276 00:11:52,720 --> 00:11:54,720 over the top of the cake, and then I'm going to use 277 00:11:54,720 --> 00:11:56,640 freeze dried strawberries, and then do, like, 278 00:11:56,640 --> 00:11:58,000 a fresh fruit garnish round it. 279 00:11:58,000 --> 00:12:01,560 So, you made that yourself? It took ages. 280 00:12:01,560 --> 00:12:03,440 NOEL: Kate is a health and safety inspector 281 00:12:03,440 --> 00:12:07,000 and a keen amateur blacksmith from Knowsley, Merseyside. 282 00:12:07,000 --> 00:12:09,080 Her intricate, stencilled finish will top 283 00:12:09,080 --> 00:12:11,240 three layers of strawberry and rose sponge. 284 00:12:11,240 --> 00:12:14,000 I love the combination of rose and strawberry. 285 00:12:14,000 --> 00:12:16,840 How are you going to make sure that one doesn't dominate the other? 286 00:12:16,840 --> 00:12:18,640 Hopefully, I'm going to layer it with some 287 00:12:18,640 --> 00:12:20,600 strawberries going through. Well, good luck. 288 00:12:20,600 --> 00:12:22,240 Thank you. Thank you. 289 00:12:22,240 --> 00:12:24,440 When it comes to fillings and decorations... 290 00:12:24,440 --> 00:12:27,040 Mm. I don't know what he's doing, but I want to dip my finger in it. 291 00:12:27,040 --> 00:12:29,120 ..Stephen is going further than anyone else. 292 00:12:29,120 --> 00:12:31,440 Toffee sauce. Then, after that, we're going to 293 00:12:31,440 --> 00:12:33,000 crystallise the citrus rind. 294 00:12:33,000 --> 00:12:35,600 I'm going to mix up the mascarpone, cinnamon, and icing sugar, 295 00:12:35,600 --> 00:12:37,080 and then, erm... 296 00:12:37,080 --> 00:12:39,760 I probably should read my instructions really, shouldn't I? 297 00:12:39,760 --> 00:12:42,280 Stephen is a marketing executive from Watford. 298 00:12:42,280 --> 00:12:45,440 His mum, Judy, began teaching him to bake when he was three. 299 00:12:45,440 --> 00:12:46,920 Are you in ounces? 300 00:12:46,920 --> 00:12:48,000 Yes! What year is this? 301 00:12:48,000 --> 00:12:50,000 For his Bonfire Night apple cake, 302 00:12:50,000 --> 00:12:52,400 he's planning a spectacular final flourish, 303 00:12:52,400 --> 00:12:54,200 straight from his mum's recipe book. 304 00:12:54,200 --> 00:12:56,360 What's happening here? So, it's... It's like some 305 00:12:56,360 --> 00:12:57,400 bizarre game of chess. 306 00:12:57,400 --> 00:13:00,920 I love it. Every Bonfire Night, Mum would make us toffee apples. 307 00:13:00,920 --> 00:13:04,440 So, these are done by taking a melon baller, small piece of apple, 308 00:13:04,440 --> 00:13:07,000 dip the toffee, hang them upside down. They'll leave a trail of 309 00:13:07,000 --> 00:13:09,400 toffee, which, when turned the right way up, will look like 310 00:13:09,400 --> 00:13:11,520 the flames of a fire. Oh, wow. Yeah, I know. Amazing. 311 00:13:11,520 --> 00:13:14,240 I think I'm in love with you. Of course, if it doesn't work... 312 00:13:14,240 --> 00:13:16,600 Already? 313 00:13:16,600 --> 00:13:17,640 Bong! 314 00:13:17,640 --> 00:13:20,400 Bakers, you have 30 minutes left to make your fruity cakes. 315 00:13:20,400 --> 00:13:22,080 Does the pan not make a noise? Is it... 316 00:13:22,080 --> 00:13:25,640 DULL BONG Oh, yes, you are better. 317 00:13:25,640 --> 00:13:29,080 It's always a tricky one, whether to open it or not. 318 00:13:29,080 --> 00:13:32,360 Let's do it. Let's be brave. 319 00:13:32,360 --> 00:13:34,240 Testing the bake on a fruity cake... 320 00:13:34,240 --> 00:13:36,840 It's all very serious and quiet in here, now. 321 00:13:36,840 --> 00:13:38,360 ..can be a total lottery. 322 00:13:38,360 --> 00:13:40,120 Kind of Russian roulette of rhubarb. 323 00:13:40,120 --> 00:13:42,600 You don't want to mistake, like, the juice from the apple 324 00:13:42,600 --> 00:13:43,840 for underbaked sponge. 325 00:13:43,840 --> 00:13:46,800 Just one sec, sorry. I think that's apple on the skewer. 326 00:13:46,800 --> 00:13:47,920 Okey dokey. 327 00:13:47,920 --> 00:13:50,800 NOEL: Whilst those making sandwich cakes with separate sponges... 328 00:13:50,800 --> 00:13:53,440 We're all good. ..should need less baking time... 329 00:13:53,440 --> 00:13:54,680 Oh, look at them babies. 330 00:13:54,680 --> 00:13:56,840 ..for those baking one large cake... 331 00:13:56,840 --> 00:13:58,360 Absolutely nowhere near ready. 332 00:13:58,360 --> 00:14:00,040 ..this first Signature Challenge... 333 00:14:00,040 --> 00:14:02,240 Cheers! ..is about to get even harder. 334 00:14:02,240 --> 00:14:03,840 You've got no cake, there, have you? 335 00:14:03,840 --> 00:14:06,760 Hm? You've got no cake, there? Yeah, I don't, it's just apple, isn't it? 336 00:14:06,760 --> 00:14:09,480 It's supposed to be out in four minutes. Not a chance in hell. 337 00:14:09,480 --> 00:14:11,000 I shouldn't have gone for a loaf! 338 00:14:11,000 --> 00:14:12,680 There's nothing I can do now. 339 00:14:12,680 --> 00:14:14,680 Should've just went for a sandwich. 340 00:14:14,680 --> 00:14:15,720 Pants. 341 00:14:15,720 --> 00:14:16,960 TIMER BEEPS 342 00:14:16,960 --> 00:14:18,480 OK, there's the magic bleep. 343 00:14:18,480 --> 00:14:19,800 It's just a sponge. 344 00:14:19,800 --> 00:14:23,800 No-one's going to die. 345 00:14:24,000 --> 00:14:26,720 Oh! Unless the bakers have left enough remaining time 346 00:14:26,720 --> 00:14:28,080 for their cakes to cool... 347 00:14:28,080 --> 00:14:29,520 I'm not panicking. It's all good. 348 00:14:29,520 --> 00:14:33,520 ..they won't be able to fill or decorate them in time for judging. 349 00:14:34,840 --> 00:14:36,200 Nearly done, that. 350 00:14:36,200 --> 00:14:38,640 What's your problem, that you need these to cool down? Yeah. 351 00:14:38,640 --> 00:14:40,560 You never know, I might go on the first one. No. 352 00:14:40,560 --> 00:14:43,400 Think you're going to be all right? Deep breaths. So, what do you think 353 00:14:43,400 --> 00:14:44,840 about your new job? HE LAUGHS 354 00:14:44,840 --> 00:14:46,440 I don't think I'm going to be all right. 355 00:14:46,440 --> 00:14:47,760 I think you're going to be fine. 356 00:14:47,760 --> 00:14:51,200 I think we should swap. No, no. I think you'll be around. 357 00:14:51,200 --> 00:14:53,120 15 minutes to go. 358 00:14:53,120 --> 00:14:54,840 I'm going to turn the oven up. 359 00:14:54,840 --> 00:14:56,040 Come on. 360 00:14:56,040 --> 00:14:59,400 Oh, nice. 361 00:14:59,400 --> 00:15:00,480 SHE SIGHS 362 00:15:00,480 --> 00:15:02,200 Not too shabby. 363 00:15:02,200 --> 00:15:06,200 Crystallised oranges to go on top of the cake. 364 00:15:09,120 --> 00:15:11,400 Just grind up the freeze-dried strawberry pieces into 365 00:15:11,400 --> 00:15:15,400 a really fine powder. 366 00:15:20,440 --> 00:15:23,800 Oh! 367 00:15:23,800 --> 00:15:27,800 HE SIGHS 368 00:15:28,960 --> 00:15:31,840 My heart's going now. 369 00:15:31,840 --> 00:15:33,480 They're nice and crispy. 370 00:15:33,480 --> 00:15:34,920 They'll have to go on. 371 00:15:34,920 --> 00:15:37,400 All's I've got to do is decorate the top, and then I'll be fine. 372 00:15:37,400 --> 00:15:40,360 Has anyone got a small sieve I could borrow? 373 00:15:40,360 --> 00:15:44,360 My God. Thank you very much. 374 00:15:48,960 --> 00:15:51,080 Fingers crossed this works. 375 00:15:51,080 --> 00:15:52,280 Right, that'll do. 376 00:15:52,280 --> 00:15:53,680 That's as good as it'll get. 377 00:15:53,680 --> 00:15:55,160 Are you finished? Yeah. 378 00:15:55,160 --> 00:15:56,880 You? Ah. 379 00:15:56,880 --> 00:15:58,400 Right, bakers, you have two minutes 380 00:15:58,400 --> 00:16:00,600 to bring this to a fruity conclusion, 381 00:16:00,600 --> 00:16:02,240 and, you know, who doesn't want that? 382 00:16:02,240 --> 00:16:05,440 I don't think I'm going to get my apples done in time. 383 00:16:05,440 --> 00:16:08,160 SHE SIGHS 384 00:16:08,160 --> 00:16:12,160 Fingers crossed. 385 00:16:12,440 --> 00:16:14,280 I just pray that it's baked. 386 00:16:14,280 --> 00:16:16,040 Oh. I haven't got time to muck about. 387 00:16:16,040 --> 00:16:19,520 Come on. 388 00:16:19,520 --> 00:16:23,520 Shizzle is nizzling. 389 00:16:31,440 --> 00:16:33,640 Oh, no! 390 00:16:33,640 --> 00:16:37,640 I've lost some bottom. 391 00:16:40,200 --> 00:16:42,240 What do you need, mate? Do you need icing sugar? 392 00:16:42,240 --> 00:16:43,360 That's it. 393 00:16:43,360 --> 00:16:46,880 Yeah. Let's wipe down. OK. All right. Whisk, whisk, whisk. 394 00:16:46,880 --> 00:16:49,800 If I tuck it under, don't tell anyone. 395 00:16:49,800 --> 00:16:53,800 Bakers, you've got one minute. 396 00:16:55,480 --> 00:16:57,720 There there's just so much moisture out of the rhubarb. 397 00:16:57,720 --> 00:17:01,720 You're good? Yeah, solid. 398 00:17:01,920 --> 00:17:05,040 Dripping all over the place. 399 00:17:05,040 --> 00:17:08,640 Bakers, your time's up. 400 00:17:08,640 --> 00:17:09,920 Looks gorgeous. 401 00:17:09,920 --> 00:17:13,920 Your first challenge is over. 402 00:17:15,640 --> 00:17:17,640 Well done. HE LAUGHS 403 00:17:17,640 --> 00:17:19,720 Can I just, like... No, it's fine. Don't touch it. 404 00:17:19,720 --> 00:17:23,440 Like, the middle, though... Don't touch it! Don't touch it! Liam! 405 00:17:23,440 --> 00:17:25,880 I've made such a mess. I'm so sorry. Oh, my God! 406 00:17:25,880 --> 00:17:32,000 Look at the state of this place! 407 00:17:34,960 --> 00:17:37,960 The bakers will now face the judgment of Prue and Paul 408 00:17:37,960 --> 00:17:41,960 for the very first time. 409 00:17:42,520 --> 00:17:46,520 Hello. Hiya. 410 00:17:49,040 --> 00:17:51,200 I think you've lost a little bit of the stencil. 411 00:17:51,200 --> 00:17:54,120 I always have a slight problem with things you're not going to eat. 412 00:17:54,120 --> 00:17:55,880 Nobody's going to eat a marigold. 413 00:17:55,880 --> 00:17:59,880 My favourite bit. Oh, God! 414 00:18:00,680 --> 00:18:02,520 Or perhaps it's not! Is that all right? 415 00:18:02,520 --> 00:18:06,520 It tasted like a clown's nose. 416 00:18:06,600 --> 00:18:08,480 The cake is all rose water. 417 00:18:08,480 --> 00:18:11,840 It's not what we wanted in a FRUITY cake. 418 00:18:11,840 --> 00:18:15,840 It's a rose cake. Style above substance. 419 00:18:19,000 --> 00:18:20,880 How much baking powder did you put in there? 420 00:18:20,880 --> 00:18:22,560 Five teaspoons. 421 00:18:22,560 --> 00:18:24,840 Yeah, it's burning my tongue. 422 00:18:24,840 --> 00:18:28,440 Before the baking powder hits you, you get a really nice, yes, 423 00:18:28,440 --> 00:18:30,800 coconut flavour. 424 00:18:30,800 --> 00:18:32,560 If somebody said to me 425 00:18:32,560 --> 00:18:34,600 you're going to put a whole pear on top of the cake, 426 00:18:34,600 --> 00:18:36,280 I would have said, andquot;No, that's silly 427 00:18:36,280 --> 00:18:39,560 but it actually looks very striking. 428 00:18:39,560 --> 00:18:43,560 I think you have overbaked the cakes, for sure. 429 00:18:48,480 --> 00:18:52,280 It's a little bit heavy. I meant to squeeze a bit of juice out of it, 430 00:18:52,280 --> 00:18:53,520 and then I forgot. You forgot. 431 00:18:53,520 --> 00:18:55,120 Well, you're a nice, honest girl. 432 00:18:55,120 --> 00:18:56,720 I told you not to tell them! 433 00:18:56,720 --> 00:19:00,720 I couldn't lie! 434 00:19:04,000 --> 00:19:05,880 I think it looks great. It looks well-baked. 435 00:19:05,880 --> 00:19:07,680 I love the candied fruit on top of that. 436 00:19:07,680 --> 00:19:09,840 You finished quite early, didn't you? 437 00:19:09,840 --> 00:19:12,200 I did, yeah. You were sitting there. I kicked myself. Why? 438 00:19:12,200 --> 00:19:14,200 I left the lemon curd in the fridge. 439 00:19:14,200 --> 00:19:15,640 Lemon curd in the fridge? Yeah. 440 00:19:15,640 --> 00:19:18,680 OK. Let's have a look. Here we go. Oh, dear! 441 00:19:18,680 --> 00:19:21,080 Mm! That is good sponge. 442 00:19:21,080 --> 00:19:23,160 Loads of orange flavour coming through. Oh, good. 443 00:19:23,160 --> 00:19:25,280 Do you know? I think there's enough citrus in there. 444 00:19:25,280 --> 00:19:28,720 Lemon curd is lovely, but unless you are very restrained about it, 445 00:19:28,720 --> 00:19:31,680 and only put the thinnest layer, it would have been overpowering. 446 00:19:31,680 --> 00:19:34,200 It's nice, that, Flo. I'm awful pleased. 447 00:19:34,200 --> 00:19:38,200 It's a shame about the lemon curd. 448 00:19:38,880 --> 00:19:41,360 I have never heard of a sponge cake 449 00:19:41,360 --> 00:19:44,000 with no fat in it, with only two eggs. 450 00:19:44,000 --> 00:19:45,800 I think your sponge is baked to perfection. 451 00:19:45,800 --> 00:19:47,040 Well, I tell you what. 452 00:19:47,040 --> 00:19:49,480 It's got flavour. Texture, not right in the middle, 453 00:19:49,480 --> 00:19:53,480 because it all got squashed. OK. 454 00:19:55,520 --> 00:19:58,040 It is a bit stodgy. 455 00:19:58,040 --> 00:20:02,040 It's a bit boring. Oh, God. 456 00:20:04,080 --> 00:20:06,320 I'm not getting a huge amount of flavour through. 457 00:20:06,320 --> 00:20:08,320 I'm getting the sponge and I'm getting an apple. 458 00:20:08,320 --> 00:20:10,440 Not light as air, but it is a good sponge. 459 00:20:10,440 --> 00:20:11,600 I think you got away with it, 460 00:20:11,600 --> 00:20:13,520 considering that was your second one, as well. 461 00:20:13,520 --> 00:20:15,760 I'll take that as a win. THEY LAUGH 462 00:20:15,760 --> 00:20:19,760 Maybe a draw. Yeah. 463 00:20:25,240 --> 00:20:27,160 It looks absolutely delicious. 464 00:20:27,160 --> 00:20:29,440 Thank you. I love the sunflower flames, 465 00:20:29,440 --> 00:20:33,440 and the shine of the toffee is perfect. 466 00:20:35,560 --> 00:20:36,920 Beautifully baked. Thank you. 467 00:20:36,920 --> 00:20:39,600 To get that texture of apple, which is just slightly soft, 468 00:20:39,600 --> 00:20:42,160 and you have those gorgeous warming spices coming through. 469 00:20:42,160 --> 00:20:44,840 The combination of flavours is perfect. 470 00:20:44,840 --> 00:20:48,120 I mean, it's just like a little sum-up of autumn. 471 00:20:48,120 --> 00:20:51,840 Thank you. Very well thought through. 472 00:20:51,840 --> 00:20:52,920 Well done. Well done. 473 00:20:52,920 --> 00:20:56,920 Very good. Oh, wow. Thank you. WHISPERS: Nailed it! 474 00:21:00,360 --> 00:21:04,240 Well done. Thank you. 475 00:21:04,240 --> 00:21:06,400 It looks as if the apple has sunk a little. 476 00:21:06,400 --> 00:21:09,480 The bake's OK, but I get a hint of cinnamon. 477 00:21:09,480 --> 00:21:13,480 I'm not convinced that the whole thing together works. 478 00:21:14,720 --> 00:21:17,760 I think it does look a little bit rustic. 479 00:21:17,760 --> 00:21:19,120 It's just mud. Wet in the middle. 480 00:21:19,120 --> 00:21:21,200 It's been flooded with water all the time. Yeah. 481 00:21:21,200 --> 00:21:22,360 ..while it's in the oven. 482 00:21:22,360 --> 00:21:26,360 Nothing that a lot of custard wouldn't help. 483 00:21:30,640 --> 00:21:32,400 It's very neat. The piping's good. 484 00:21:32,400 --> 00:21:36,400 Oh, look at that sponge. 485 00:21:38,280 --> 00:21:39,920 I think that texture's lovely. 486 00:21:39,920 --> 00:21:42,120 Pineapple flavour comes walloping through. 487 00:21:42,120 --> 00:21:46,120 You must have dried the pineapple a bit, did you? Yes. Yeah, yeah. 488 00:21:51,760 --> 00:21:53,440 That's delicious. I mean, it really is. 489 00:21:53,440 --> 00:21:56,320 Oh, my gosh, wow. The pineapple that comes through there is delicious, 490 00:21:56,320 --> 00:21:58,680 and that silkiness that comes from the Italian meringue, 491 00:21:58,680 --> 00:22:00,880 it just works so well with that. Wow. Thank you so much. 492 00:22:00,880 --> 00:22:04,880 I'll have another piece of that. No, you can't. Well done. Thank you. 493 00:22:05,040 --> 00:22:06,360 Gosh! 494 00:22:06,360 --> 00:22:07,720 When he sort of... 495 00:22:07,720 --> 00:22:09,720 I was like, andquot;No! It can't be! 496 00:22:09,720 --> 00:22:12,880 I am worried I might have peaked a bit too soon. 497 00:22:12,880 --> 00:22:15,480 When he put his hand out, I thought he was going to hit me. 498 00:22:15,480 --> 00:22:18,240 I know it's not pretty, but I was hoping that it would hit the spot. 499 00:22:18,240 --> 00:22:21,080 It's the Peter Beardsley of cakes. 500 00:22:21,080 --> 00:22:25,080 Oh, my... Agh! 501 00:22:26,000 --> 00:22:30,000 The Bakers were able to practise for the first challenge. 502 00:22:30,080 --> 00:22:34,080 Every week, their second will be a gingham-clad mystery. 503 00:22:35,960 --> 00:22:38,920 Bakers! Now it's time for your first Technical Challenge. 504 00:22:38,920 --> 00:22:41,320 Today, set for you by the lovely Prue. 505 00:22:41,320 --> 00:22:42,760 Prue, any advice to the Bakers? 506 00:22:42,760 --> 00:22:45,920 Well, all I can say is it's a bit fiddly. 507 00:22:45,920 --> 00:22:48,360 Right. As this challenge is judged blind, 508 00:22:48,360 --> 00:22:51,840 I'm going to have to ask these guys to go. 509 00:22:51,840 --> 00:22:54,680 No, not you. What? I just wanted to see where they go. 510 00:22:54,680 --> 00:22:55,960 No, we've got work to do. OK. 511 00:22:55,960 --> 00:22:58,720 We have to set the very first Technical Challenge, 512 00:22:58,720 --> 00:23:02,720 which today involves Prue wanting you to make 12 chocolate mini rolls. 513 00:23:04,160 --> 00:23:07,160 That's 144 of these childhood favourites, 514 00:23:07,160 --> 00:23:10,440 each one of which needs to have a delicate chocolate sponge, 515 00:23:10,440 --> 00:23:14,440 a swirl of peppermint buttercream, and covered in chocolate - 516 00:23:14,560 --> 00:23:18,480 but, cheekily, do not worry about leaving a bare bottom. 517 00:23:18,480 --> 00:23:20,280 You have two hours. 518 00:23:20,280 --> 00:23:21,720 On your marks. Get set. 519 00:23:21,720 --> 00:23:22,960 Bake! 520 00:23:22,960 --> 00:23:24,400 Oh, my God! 521 00:23:24,400 --> 00:23:25,960 To make the chocolate mini rolls, 522 00:23:25,960 --> 00:23:28,520 the bakers have all been given the same ingredients, 523 00:23:28,520 --> 00:23:30,440 from Prue's pared down recipe. 524 00:23:30,440 --> 00:23:32,920 The instructions are vague, a bit like me. 525 00:23:32,920 --> 00:23:36,040 I've made a Swiss roll a couple of weeks ago, so to me, 526 00:23:36,040 --> 00:23:37,840 it's just lots of little Swiss rolls. 527 00:23:37,840 --> 00:23:40,760 I've never made a mini roll ever in my life, why would you? 528 00:23:40,760 --> 00:23:44,200 Prue, why have you chosen chocolate mini rolls? 529 00:23:44,200 --> 00:23:48,200 They are very familiar to everybody, so they seem like an easy cake. 530 00:23:48,240 --> 00:23:50,520 In fact, they are very difficult to do. 531 00:23:50,520 --> 00:23:52,800 They must look identical and neat. 532 00:23:52,800 --> 00:23:54,760 Inside, soft chocolate sponge - 533 00:23:54,760 --> 00:23:57,920 because there's no flour in it, there is no baking powder. 534 00:23:57,920 --> 00:24:01,920 You are relying entirely on the egg whites to rise the sponge - 535 00:24:02,040 --> 00:24:03,640 and there is peppermint buttercream, 536 00:24:03,640 --> 00:24:07,120 which if you put too much essence in, it tastes like toothpaste - 537 00:24:07,120 --> 00:24:09,640 and it must make a perfect swirl. 538 00:24:09,640 --> 00:24:11,280 Altogether, not an easy task. 539 00:24:11,280 --> 00:24:13,920 That's delicious to eat - very chocolaty sponge, 540 00:24:13,920 --> 00:24:16,800 with that flavour of peppermint, but not too much. 541 00:24:16,800 --> 00:24:18,400 Let's see what they're made of - 542 00:24:18,400 --> 00:24:21,360 and all I can say is I have more difficult challenges to come. 543 00:24:21,360 --> 00:24:23,920 Charming. 544 00:24:23,920 --> 00:24:27,520 The recipe is telling me that I have to... Make a paste with cocoa, 545 00:24:27,520 --> 00:24:30,280 butter... One teaspoonful of vanilla extract. 546 00:24:30,280 --> 00:24:31,600 Four tablespoons of water. 547 00:24:31,600 --> 00:24:34,280 It's looking like it should be the right consistency. 548 00:24:34,280 --> 00:24:35,640 My first bake wasn't brilliant, 549 00:24:35,640 --> 00:24:38,000 so I need to pull it back a bit with this one. 550 00:24:38,000 --> 00:24:39,360 And then the next instruction, 551 00:24:39,360 --> 00:24:41,360 whisk the egg yolks with two thirds of the sugar. 552 00:24:41,360 --> 00:24:43,720 SHE WARBLES HER TONGUE 553 00:24:43,720 --> 00:24:47,280 And then mix egg yolks with the paste. 554 00:24:47,280 --> 00:24:50,440 Lovely jubbly. Whisk the egg whites with the remaining sugar. 555 00:24:50,440 --> 00:24:52,680 This is getting enough air into the egg whites 556 00:24:52,680 --> 00:24:56,680 to give it a really nice, light texture. 557 00:24:56,880 --> 00:24:58,560 That'll do. 558 00:24:58,560 --> 00:25:01,240 Gently folding in. 559 00:25:01,240 --> 00:25:03,480 Nice and smooth, but still plenty of body. 560 00:25:03,480 --> 00:25:05,480 Cos the egg is the only raising agent in this. 561 00:25:05,480 --> 00:25:08,440 If you miss that step out, then I think you could be in trouble. 562 00:25:08,440 --> 00:25:12,440 Whisk in the egg whites to the remaining sugar. 563 00:25:16,240 --> 00:25:18,120 How are you feeling after the first one? 564 00:25:18,120 --> 00:25:21,280 Nah. So if I come in table for this, it should be all right. 565 00:25:21,280 --> 00:25:23,200 Going in. Go. 566 00:25:23,200 --> 00:25:24,920 Big breath. Big breath. 567 00:25:24,920 --> 00:25:26,120 Here goes. 568 00:25:26,120 --> 00:25:28,200 It says 12-20, but that's pretty vague. 569 00:25:28,200 --> 00:25:29,920 I don't know, I don't know. 570 00:25:29,920 --> 00:25:31,080 I'm going to do 12 minutes, 571 00:25:31,080 --> 00:25:32,840 cos as soon as they lose that moisture, 572 00:25:32,840 --> 00:25:34,360 they'll just crack as they roll. 573 00:25:34,360 --> 00:25:36,000 See you in 12. 574 00:25:36,000 --> 00:25:37,160 This isn't right. 575 00:25:37,160 --> 00:25:38,600 You see, this isn't right... 576 00:25:38,600 --> 00:25:42,600 and I can't work out what I'm not doing right, actually. 577 00:25:42,920 --> 00:25:45,080 Maybe it's supposed to be like that. 578 00:25:45,080 --> 00:25:46,800 What's next? Got to make the buttercream. 579 00:25:46,800 --> 00:25:50,640 Is that something you've done before? I'm joking! 580 00:25:50,640 --> 00:25:52,160 You're still joking, that's good! 581 00:25:52,160 --> 00:25:54,400 Yeah, but joking can only get you so far. 582 00:25:54,400 --> 00:25:56,840 Thanks a lot! 583 00:25:56,840 --> 00:26:00,000 It doesn't say how much peppermint essence to put in. 584 00:26:00,000 --> 00:26:02,280 Start off by doing a quarter of a teaspoon. 585 00:26:02,280 --> 00:26:05,840 I just put in a... and then I'll see. 586 00:26:05,840 --> 00:26:08,000 The flavour is not too overpowering. 587 00:26:08,000 --> 00:26:12,000 It needs a bit more. 588 00:26:13,160 --> 00:26:17,040 It doesn't taste like toothpaste. 589 00:26:17,040 --> 00:26:21,040 Bakers, you are halfway through the making of your mini marvels. 590 00:26:21,560 --> 00:26:24,280 I just want to get to the point where they are quite flexible. 591 00:26:24,280 --> 00:26:27,720 They don't look done at all. 592 00:26:27,720 --> 00:26:31,080 Any time soon. Slightly sinking in one bit. 593 00:26:31,080 --> 00:26:32,280 Let's be done, guys. 594 00:26:32,280 --> 00:26:34,760 I don't know if I should do it again or not. 595 00:26:34,760 --> 00:26:36,240 Flat as a pancake. 596 00:26:36,240 --> 00:26:40,240 So, I've started again. 597 00:26:40,840 --> 00:26:44,120 I'm starting again as well. Nothing like a bit of stress. 598 00:26:44,120 --> 00:26:48,120 OK... 599 00:26:48,360 --> 00:26:49,800 It's a little bit rubbery. 600 00:26:49,800 --> 00:26:51,120 I want to redo my sponges. 601 00:26:51,120 --> 00:26:53,440 I think I didn't fold it in very well, maybe. 602 00:26:53,440 --> 00:26:55,040 That looks disgusting, doesn't it? 603 00:26:55,040 --> 00:26:57,160 Do think I need to mix it for a bit longer? 604 00:26:57,160 --> 00:26:58,640 Try not to lose the air. 605 00:26:58,640 --> 00:27:00,080 Yep. Quite happy with those. 606 00:27:00,080 --> 00:27:02,200 Second time lucky. 607 00:27:02,200 --> 00:27:04,160 Melt the plain and milk chocolate together. 608 00:27:04,160 --> 00:27:06,840 Got dark and milk chocolate in here. It'll be nice. 609 00:27:06,840 --> 00:27:08,160 It's a chocolate feast! 610 00:27:08,160 --> 00:27:09,720 That is pure... 611 00:27:09,720 --> 00:27:13,360 Wow. I can actually feel my hips widening as we do it. 612 00:27:13,360 --> 00:27:15,680 Is that good? Well, it's a thing. 613 00:27:15,680 --> 00:27:19,680 OK. And the white chocolate is presumably drizzled over? 614 00:27:20,280 --> 00:27:21,680 I made a mistake. 615 00:27:21,680 --> 00:27:25,600 I've put white chocolates in the milk chocolate. 616 00:27:25,600 --> 00:27:27,920 See if I can do something with it. 617 00:27:27,920 --> 00:27:30,480 See you again in 12 minutes. 618 00:27:30,480 --> 00:27:32,680 You've got half an hour left on your mini rolls. 619 00:27:32,680 --> 00:27:35,080 Here. 620 00:27:35,080 --> 00:27:36,600 He's bowled over. 621 00:27:36,600 --> 00:27:38,400 Spread the filling over the cool sponges. 622 00:27:38,400 --> 00:27:41,160 I've got to make sure there's even spreading of the buttercream. 623 00:27:41,160 --> 00:27:44,000 Make sure I get right to the edges, I want the nice tight curl. 624 00:27:44,000 --> 00:27:47,600 OK, so... Roll from each short so that it meets in the middle. 625 00:27:47,600 --> 00:27:49,960 Roll it like that. Roll it the other way. 626 00:27:49,960 --> 00:27:51,320 And then cut that in half, 627 00:27:51,320 --> 00:27:53,720 and then do the same thing with the other one. 628 00:27:53,720 --> 00:27:56,480 I've just scored it a little bit to try and get it nice and tight. 629 00:27:56,480 --> 00:28:00,200 Using the piece of paper to help me. 630 00:28:00,200 --> 00:28:02,760 Just making sure that the roll is tight. 631 00:28:02,760 --> 00:28:06,760 It is fiddly. 632 00:28:07,120 --> 00:28:11,120 It's all sticking. 633 00:28:12,480 --> 00:28:16,480 I didn't realise that it would be this much pressure. 634 00:28:16,800 --> 00:28:19,080 Relief! 635 00:28:19,080 --> 00:28:20,480 Happier with the rise on these. 636 00:28:20,480 --> 00:28:23,240 They are looking absolutely awful. 637 00:28:23,240 --> 00:28:25,400 Cut into 12 mini rolls. 638 00:28:25,400 --> 00:28:27,000 The length is 20cm. 639 00:28:27,000 --> 00:28:29,360 That doesn't divide. But the edges are not neat, 640 00:28:29,360 --> 00:28:33,360 so take a centimetre off each side, and it works out, 6cm each. 641 00:28:33,480 --> 00:28:35,600 Hopefully, you'll have a perfect little spiral 642 00:28:35,600 --> 00:28:37,920 and it'll be nice and tight. HE LAUGHS 643 00:28:37,920 --> 00:28:39,720 Oh, well. Put those ones to the bottom. 644 00:28:39,720 --> 00:28:43,720 They've got a nice whirl inside, so at least that's something. 645 00:28:44,000 --> 00:28:45,800 Ooh, didn't cut it even. 646 00:28:45,800 --> 00:28:49,120 Right. Here we go. 647 00:28:49,120 --> 00:28:51,920 It just says, andquot;Cover the rolls, leaving the bases uncovered.andquot; 648 00:28:51,920 --> 00:28:53,720 How are you going to pour your chocolate? 649 00:28:53,720 --> 00:28:56,040 Are you going to pour it on, or are you going to dip it? 650 00:28:56,040 --> 00:28:59,200 Because we are allowed an exposed bottom, I will just pour it all on. 651 00:28:59,200 --> 00:29:01,440 If there's an opportunity to keep the bottom exposed, 652 00:29:01,440 --> 00:29:02,920 we should all embrace that. 653 00:29:02,920 --> 00:29:05,080 I'm planning on taking my trousers off, 654 00:29:05,080 --> 00:29:06,920 and Paul and Prue do the judging. 655 00:29:06,920 --> 00:29:08,800 Just trying to ladle it over. 656 00:29:08,800 --> 00:29:11,120 How long have you got left? You tell them five minutes, 657 00:29:11,120 --> 00:29:13,200 cos I don't want to make them stressed, but you can. 658 00:29:13,200 --> 00:29:15,920 OK, bakers, you've got five minutes left. 659 00:29:15,920 --> 00:29:17,360 What he said. 660 00:29:17,360 --> 00:29:19,400 Use the white chocolate to decorate it 661 00:29:19,400 --> 00:29:21,280 in some unspecified way. 662 00:29:21,280 --> 00:29:24,520 I'm thinking quite simple, just some sort of lines. 663 00:29:24,520 --> 00:29:28,520 Oh, shaky hands! 664 00:29:30,200 --> 00:29:34,200 I don't have any time. 665 00:29:34,800 --> 00:29:38,800 WHISPERS: This is dangerous. 666 00:29:38,800 --> 00:29:42,360 Looks are deceiving, aren't they? 667 00:29:42,360 --> 00:29:45,200 My hands are shaking so much. Oh, God. 668 00:29:45,200 --> 00:29:46,760 Such a mess. 669 00:29:46,760 --> 00:29:49,440 OK, bakers, your time is up. 670 00:29:49,440 --> 00:29:52,320 Please bring your mini chocolate rolls up 671 00:29:52,320 --> 00:29:55,520 and put them behind your photo. 672 00:29:55,520 --> 00:29:58,760 Paul and Prue are expecting 12 identical mini rolls 673 00:29:58,760 --> 00:30:01,040 filled with a perfect swirl 674 00:30:01,040 --> 00:30:03,480 of delicately flavoured peppermint buttercream - 675 00:30:03,480 --> 00:30:06,000 and they'll have no idea whose is whose. 676 00:30:06,000 --> 00:30:07,680 THUNDER RUMBLES 677 00:30:07,680 --> 00:30:11,680 Oh, my God, I'm all shaky. 678 00:30:13,560 --> 00:30:16,520 Hm. Should we start from this side? 679 00:30:16,520 --> 00:30:18,800 It's not perfect. There is white chocolate on the top, 680 00:30:18,800 --> 00:30:21,680 and they're all fairly even in size. Yes. 681 00:30:21,680 --> 00:30:25,680 Let's have a look. It's got a proper swirl. 682 00:30:26,120 --> 00:30:29,840 The sponge is good. The peppermint is a little bit strong. Mm. 683 00:30:29,840 --> 00:30:31,160 This is certainly rougher. 684 00:30:31,160 --> 00:30:33,000 They haven't been cut properly. 685 00:30:33,000 --> 00:30:34,280 Very nice swirl. 686 00:30:34,280 --> 00:30:38,280 That sponge looks good. 687 00:30:38,440 --> 00:30:40,320 Good. The peppermint is good in that one. 688 00:30:40,320 --> 00:30:41,880 It's a shame they look the way they do. 689 00:30:41,880 --> 00:30:44,760 I know, because it's really good inside. 690 00:30:44,760 --> 00:30:47,080 They're quite small, so there should be a good swirl. 691 00:30:47,080 --> 00:30:48,880 Look at that. Interesting. 692 00:30:48,880 --> 00:30:51,840 The sponge is actually not very spongy. 693 00:30:51,840 --> 00:30:55,280 It's just more like a ganache than a sponge. Yeah. 694 00:30:55,280 --> 00:30:59,280 These look a little bit messy. But I quite like the feathering. 695 00:30:59,320 --> 00:31:02,720 Needed a bit longer in the oven, that one, I think. 696 00:31:02,720 --> 00:31:05,360 This one's decided to use a different colour of chocolate. 697 00:31:05,360 --> 00:31:07,360 We did ask for white chocolate. 698 00:31:07,360 --> 00:31:09,480 Not getting the peppermint in that one. No. 699 00:31:09,480 --> 00:31:12,560 Very neat, and the chocolate is very good. 700 00:31:12,560 --> 00:31:15,480 Nice swirl. Got a bit of a hit of peppermint. 701 00:31:15,480 --> 00:31:19,480 The sponge is nice, as well. I think this is a very good one. 702 00:31:19,800 --> 00:31:21,280 Right, moving on to this. 703 00:31:21,280 --> 00:31:24,040 This is art. This is definitely art. 704 00:31:24,040 --> 00:31:25,440 I rather like it. 705 00:31:25,440 --> 00:31:28,520 Not much of a swirl, this is a sort of C. 706 00:31:28,520 --> 00:31:31,280 Too much mint. Now these are actually quite neat. 707 00:31:31,280 --> 00:31:32,840 I like the white chocolate on the top. 708 00:31:32,840 --> 00:31:34,240 Nicely coated, as well. 709 00:31:34,240 --> 00:31:37,240 All the same size. Let's have a look and see what it is like inside. 710 00:31:37,240 --> 00:31:40,040 Oh, dear. Solid bit of cream, no swirl. 711 00:31:40,040 --> 00:31:43,160 That is a shame. This is not a pretty sight. 712 00:31:43,160 --> 00:31:44,520 The ends haven't been covered, 713 00:31:44,520 --> 00:31:47,560 the white chocolate has been blobbed on the top from about ten foot, 714 00:31:47,560 --> 00:31:49,480 I reckon. Interesting swirl. 715 00:31:49,480 --> 00:31:51,160 The sponge has not been cooked enough, 716 00:31:51,160 --> 00:31:53,560 so it's very squashed and thin. 717 00:31:53,560 --> 00:31:57,040 These look neater. Equal in size. 718 00:31:57,040 --> 00:32:00,000 There is a little bit of a swirl in there. 719 00:32:00,000 --> 00:32:02,000 The sponge is very good. 720 00:32:02,000 --> 00:32:03,560 This looks quite neat, as well. 721 00:32:03,560 --> 00:32:05,880 Mostly the same size. 722 00:32:05,880 --> 00:32:07,280 Not too much of a swirl. 723 00:32:07,280 --> 00:32:10,040 For me, there's a little bit too much mint. 724 00:32:10,040 --> 00:32:12,480 Sort of feathered. Chunky monkeys, aren't they? 725 00:32:12,480 --> 00:32:15,840 We're looking for more of a swirl in the peppermint. 726 00:32:15,840 --> 00:32:17,360 The sponge isn't too bad at all. No. 727 00:32:17,360 --> 00:32:18,880 It looks a little denser than it is. 728 00:32:18,880 --> 00:32:21,720 THUNDER RUMBLES 729 00:32:21,720 --> 00:32:24,600 Prue and Paul have made their decision. 730 00:32:24,600 --> 00:32:27,160 In 12th place is...this one. 731 00:32:27,160 --> 00:32:29,000 Whose is this? They might be mine. 732 00:32:29,000 --> 00:32:30,440 Right. They were still raw. 733 00:32:30,440 --> 00:32:32,280 This one is number 11. 734 00:32:32,280 --> 00:32:35,160 Stacey. Your sponge mixture wasn't cooked properly. 735 00:32:35,160 --> 00:32:36,960 In tenth place is this one. 736 00:32:36,960 --> 00:32:39,400 Why have we got a milk chocolate on the top, not white? 737 00:32:39,400 --> 00:32:41,360 It was just a mistake. 738 00:32:41,360 --> 00:32:43,640 Flo is ninth. Liam, eighth. 739 00:32:43,640 --> 00:32:45,520 Tom, seventh. Stephen, sixth. 740 00:32:45,520 --> 00:32:48,080 Sophie, fifth. And Yan is forth. 741 00:32:48,080 --> 00:32:50,000 And third place we have this one. 742 00:32:50,000 --> 00:32:54,000 Very well done, Julia. Lovely swirl. Excellent. 743 00:32:54,720 --> 00:32:57,440 And in second place...is this one. 744 00:32:57,440 --> 00:32:59,080 Whose is this? Well done. 745 00:32:59,080 --> 00:33:01,520 Thank you. Very neat, love the white lines on the top. 746 00:33:01,520 --> 00:33:04,560 Thank you. So, in the first place, 747 00:33:04,560 --> 00:33:06,680 it has to be Kate. 748 00:33:06,680 --> 00:33:09,720 They're all the same size, swirl is there, 749 00:33:09,720 --> 00:33:12,400 the peppermint flavour is finely balanced, well done. 750 00:33:12,400 --> 00:33:14,480 Thank you. 751 00:33:14,480 --> 00:33:15,720 Well done! 752 00:33:15,720 --> 00:33:17,600 Happier than this morning. Do you know what? 753 00:33:17,600 --> 00:33:18,680 I don't mind mini rolls, 754 00:33:18,680 --> 00:33:22,680 but I don't think I'll ever make a rose cake ever again! 755 00:33:22,840 --> 00:33:25,000 I don't think anyone has any idea 756 00:33:25,000 --> 00:33:28,600 quite what the tent does to you in there. 757 00:33:28,600 --> 00:33:31,240 I don't want to be out week one. That would be absolutely gutting. 758 00:33:31,240 --> 00:33:32,280 Definitely not. 759 00:33:32,280 --> 00:33:40,000 Stern talking to myself tonight. Serious talks. 760 00:33:43,000 --> 00:33:45,840 One challenge remaining before someone is crowned 761 00:33:45,840 --> 00:33:47,440 this year's first Star Baker 762 00:33:47,440 --> 00:33:51,440 and another is the first to leave the Bake Off tent. 763 00:33:51,720 --> 00:33:54,680 Bakers, welcome back to your first Showstopper Challenge. 764 00:33:54,680 --> 00:33:57,680 Today, Prue and Paul would love you to make an illusion cake, 765 00:33:57,680 --> 00:33:59,680 a cake designed to trick the eye 766 00:33:59,680 --> 00:34:02,280 into thinking it's anything but a cake. 767 00:34:02,280 --> 00:34:04,920 It has to have the same flavour of sponge throughout, 768 00:34:04,920 --> 00:34:07,560 and the size and shape must be to scale. 769 00:34:07,560 --> 00:34:09,280 So maybe don't make a woolly mammoth. 770 00:34:09,280 --> 00:34:11,360 Yes, pace yourselves, maybe not week one. 771 00:34:11,360 --> 00:34:13,280 All the decoration needs to be edible, 772 00:34:13,280 --> 00:34:14,960 and you've got four hours to create 773 00:34:14,960 --> 00:34:17,080 your spectacular show-stopping illusions. 774 00:34:17,080 --> 00:34:20,360 On your marks... Get set... Bake! 775 00:34:20,360 --> 00:34:23,880 Making a cake that doesn't look like a cake is the most complex 776 00:34:23,880 --> 00:34:25,560 Showstopper Challenge ever set 777 00:34:25,560 --> 00:34:28,320 in the first week of The Great British Bake Off. 778 00:34:28,320 --> 00:34:29,840 I would remind the bakers 779 00:34:29,840 --> 00:34:32,640 that what we don't want is style over substance. 780 00:34:32,640 --> 00:34:35,680 Of course we want it to look like what it's not, 781 00:34:35,680 --> 00:34:37,600 it's an illusion cake. 782 00:34:37,600 --> 00:34:39,920 But it's also got to taste fantastic. 783 00:34:39,920 --> 00:34:43,560 These guys have got to be not just bakers but true artists, 784 00:34:43,560 --> 00:34:46,040 and probably a little bit of engineering as well, 785 00:34:46,040 --> 00:34:49,520 and I imagine they've had a few sleepless nights over this one. 786 00:34:49,520 --> 00:34:52,040 Nerves don't exist today, so I've got to smash it, 787 00:34:52,040 --> 00:34:53,840 irrelevant of how I feel. 788 00:34:53,840 --> 00:34:57,680 I want it to be airy, I really don't want negative feedback today. 789 00:34:57,680 --> 00:34:59,720 I don't want you filming it, it's split! 790 00:34:59,720 --> 00:35:01,040 It changes the rise. 791 00:35:01,040 --> 00:35:03,280 Actually, the denser the mixture for this, the better, 792 00:35:03,280 --> 00:35:06,200 because I need a lot of structural integrity. 793 00:35:06,200 --> 00:35:08,840 Sophie's dense sponge will be flavoured with chocolate 794 00:35:08,840 --> 00:35:11,400 and carved into the shape of a champagne bucket, 795 00:35:11,400 --> 00:35:15,240 complete with sugar work ice cubes and a chocolate champagne bottle. 796 00:35:15,240 --> 00:35:18,080 It's actually a cake I did for my housemate, for her birthday. 797 00:35:18,080 --> 00:35:20,320 When I took it to the bar, the bouncer went, 798 00:35:20,320 --> 00:35:22,280 andquot;You can't take in your own alcohol.andquot; 799 00:35:22,280 --> 00:35:26,280 And I was like, andquot;It must look good, then, if I can trick the bouncer!andquot; 800 00:35:26,520 --> 00:35:29,320 And Sophie isn't the only one heading for a posh night out. 801 00:35:29,320 --> 00:35:32,480 I like going out in the evening and getting dressed up sometimes. 802 00:35:32,480 --> 00:35:35,280 Rarely, but when I do, I quite like a nice bag. 803 00:35:35,280 --> 00:35:38,160 Stacey's making red velvet chocolate sponge, 804 00:35:38,160 --> 00:35:41,640 which she'll decorate to look like a designer clutch handbag. 805 00:35:41,640 --> 00:35:43,040 It's quite a wet mix, isn't it? 806 00:35:43,040 --> 00:35:44,600 Yes. It's going to be quite moist. 807 00:35:44,600 --> 00:35:47,680 It's got buttermilk, a little red wine vinegar, oil. 808 00:35:47,680 --> 00:35:49,480 When you add the moisture to a sponge, 809 00:35:49,480 --> 00:35:52,320 it becomes quite airy and can collapse very, very easily. 810 00:35:52,320 --> 00:35:56,320 I've done it quite a few times, and I'm hoping that it won't collapse. 811 00:35:56,880 --> 00:35:58,040 Thank you. Good luck. 812 00:35:58,040 --> 00:35:59,840 Looking forward to the moist clutch. 813 00:35:59,840 --> 00:36:01,400 OK! 814 00:36:01,400 --> 00:36:04,720 As Stacey and Sophie head out... 815 00:36:04,720 --> 00:36:07,320 ..Tom is looking forward to a quiet night in. 816 00:36:07,320 --> 00:36:09,960 I am baking a stack of books, 817 00:36:09,960 --> 00:36:13,680 the idea being a relaxing evening by the fire. 818 00:36:13,680 --> 00:36:16,360 The sponge inside Tom's books will be flavoured 819 00:36:16,360 --> 00:36:17,840 with two of the classics. 820 00:36:17,840 --> 00:36:19,960 My flavours are lemon and poppy seed. 821 00:36:19,960 --> 00:36:22,480 I think it can pack quite a punch. 822 00:36:22,480 --> 00:36:26,000 Whether you've had a quiet night in or a big night out... 823 00:36:26,000 --> 00:36:29,560 ..the flavours in James' sponge should get you up in the morning. 824 00:36:29,560 --> 00:36:30,920 Got espresso coffee in it. 825 00:36:30,920 --> 00:36:33,320 I start off most mornings in the office 826 00:36:33,320 --> 00:36:35,520 with a cup of coffee and a croissant. 827 00:36:35,520 --> 00:36:38,080 James will carve his espresso coffee cake 828 00:36:38,080 --> 00:36:40,400 into the shape of his favourite breakfast. 829 00:36:40,400 --> 00:36:42,880 It is kind of my day-to-day life and then my baking life, 830 00:36:42,880 --> 00:36:46,760 which is totally separate, so this kind of joins the two. 831 00:36:46,760 --> 00:36:48,760 So, I'm making the banana sponge now. 832 00:36:48,760 --> 00:36:52,240 Liam's flavoured sponge will also be transformed into breakfast. 833 00:36:52,240 --> 00:36:54,800 Every Sunday, I try to have pancakes. 834 00:36:54,800 --> 00:36:57,680 Me and my mum prefer the thick American style. 835 00:36:57,680 --> 00:36:59,880 His banana sponge with blueberry compote 836 00:36:59,880 --> 00:37:01,800 will be disguised as a stack of pancakes, 837 00:37:01,800 --> 00:37:04,000 complete with his mum's favourite trimmings. 838 00:37:04,000 --> 00:37:05,480 What's this for, then? The granola? 839 00:37:05,480 --> 00:37:07,440 Because I always have granola with my pancakes. 840 00:37:07,440 --> 00:37:08,880 I just think the flavour's better. 841 00:37:08,880 --> 00:37:10,840 Like you guys said, I have to work on my flavours. 842 00:37:10,840 --> 00:37:12,200 How are you making the pancakes? 843 00:37:12,200 --> 00:37:13,760 So I'm making a marshmallow fondant 844 00:37:13,760 --> 00:37:16,600 and then I'm going to roll it into, like, a sausage shape, 845 00:37:16,600 --> 00:37:20,080 and then cut out, like, thin strips and then wrap it round. 846 00:37:20,080 --> 00:37:21,760 Why would you roll it round the cake? 847 00:37:21,760 --> 00:37:24,000 That's how it will look like pancakes. 848 00:37:24,000 --> 00:37:25,800 Trust me, Paul. 849 00:37:25,800 --> 00:37:29,200 PRUE LAUGHS 850 00:37:29,200 --> 00:37:31,120 For Chris and Flo's sponges... 851 00:37:31,120 --> 00:37:32,520 That's not red enough. 852 00:37:32,520 --> 00:37:35,200 ..colour is crucial to pulling off their illusions. 853 00:37:35,200 --> 00:37:36,560 What did you base the recipe on? 854 00:37:36,560 --> 00:37:38,360 Paul's pork and egg pie recipe. 855 00:37:38,360 --> 00:37:40,400 Oh, it's his own sort of savoury recipe? 856 00:37:40,400 --> 00:37:44,120 Yeah, so I'm making a yellow sponge to represent the yolk, 857 00:37:44,120 --> 00:37:46,760 I've got some white sponge to create the egg, 858 00:37:46,760 --> 00:37:48,640 then I'm going to make the pork. 859 00:37:48,640 --> 00:37:52,200 Chris will have to cut and place his almond-flavoured coloured sponges 860 00:37:52,200 --> 00:37:56,200 so that when it's sliced, his cake will look like Paul's favourite pie. 861 00:37:56,400 --> 00:37:58,680 I know you're an analytical kind of guy. 862 00:37:58,680 --> 00:38:01,200 How precise has this all to be measured? 863 00:38:01,200 --> 00:38:03,120 Down to the millimetre. 864 00:38:03,120 --> 00:38:04,280 Do you feel you need this one 865 00:38:04,280 --> 00:38:06,280 to get yourself a bit higher up the rankings? 866 00:38:06,280 --> 00:38:07,920 I think we do, yes. 867 00:38:07,920 --> 00:38:09,760 We? It's a andquot;we I like that. 868 00:38:09,760 --> 00:38:11,400 I thought this was a team! You'd told me, 869 00:38:11,400 --> 00:38:13,360 you told me you're getting them drunk for me. 870 00:38:13,360 --> 00:38:16,600 Did you give them that money I gave you? 871 00:38:16,600 --> 00:38:19,280 Flo's coloured sponge should create an illusion 872 00:38:19,280 --> 00:38:20,960 that's a little less savoury. 873 00:38:20,960 --> 00:38:22,600 My husband loved melon. 874 00:38:22,600 --> 00:38:24,840 We went abroad one time and the barman made us 875 00:38:24,840 --> 00:38:27,320 a watermelon cocktail, called One In A Melon, 876 00:38:27,320 --> 00:38:30,200 so it just brings happy memories. 877 00:38:30,200 --> 00:38:32,160 I don't like melon myself. 878 00:38:32,160 --> 00:38:35,080 Flo's red sponge will be soaked in melon syrup, 879 00:38:35,080 --> 00:38:39,080 studded with chocolate chips and covered in green fondant. 880 00:38:39,320 --> 00:38:41,840 I'm going in. 881 00:38:41,840 --> 00:38:43,840 I'm going to have to do them on two shelves today, 882 00:38:43,840 --> 00:38:46,160 and I normally like to keep them all on the same shelf. 883 00:38:46,160 --> 00:38:49,200 With the multiple sponges required to build the illusions... 884 00:38:49,200 --> 00:38:50,560 Beautiful! 885 00:38:50,560 --> 00:38:52,640 ..come multiple baking times. 886 00:38:52,640 --> 00:38:53,880 Start at 20. 887 00:38:53,880 --> 00:38:55,720 And whilst keeping track of that... 888 00:38:55,720 --> 00:38:58,640 That'll be in for about 13 to 15 minutes. 889 00:38:58,640 --> 00:39:01,840 ..they also need to find time to make multiple decorative elements 890 00:39:01,840 --> 00:39:02,920 to deceive the eye. 891 00:39:02,920 --> 00:39:04,360 Here we've got the ice malts. 892 00:39:04,360 --> 00:39:05,880 It's basically a type of sugar. 893 00:39:05,880 --> 00:39:07,440 It melts down to be totally clear, 894 00:39:07,440 --> 00:39:09,560 and that's going to go into my ice cube trays. 895 00:39:09,560 --> 00:39:11,360 It mimics the look of the ice cube. 896 00:39:11,360 --> 00:39:13,160 For her sugar-based deception, 897 00:39:13,160 --> 00:39:16,600 Kate is also working with unconventional materials. 898 00:39:16,600 --> 00:39:19,320 This looks surprisingly like Glacier Mints. 899 00:39:19,320 --> 00:39:21,760 Yeah, I'm making a terrarium cake. 900 00:39:21,760 --> 00:39:25,440 A terrarium is a small glass container that you put plants in. 901 00:39:25,440 --> 00:39:29,360 Mini greenhouse. I used to collect cactuses when I was a kid. 902 00:39:29,360 --> 00:39:31,280 Kate's panes of Glacier Mint glass 903 00:39:31,280 --> 00:39:33,520 will enclose buttercream house plants 904 00:39:33,520 --> 00:39:35,200 on a chocolate and star anise sponge. 905 00:39:35,200 --> 00:39:36,280 It's about engineering, 906 00:39:36,280 --> 00:39:38,680 cos you've got to make sure all those pieces fit together. 907 00:39:38,680 --> 00:39:40,840 I've designed the moulds with a bit of a lip on them, 908 00:39:40,840 --> 00:39:43,160 so structurally they've got some support. 909 00:39:43,160 --> 00:39:44,960 Have you done this whole thing before? 910 00:39:44,960 --> 00:39:47,560 Not all together, no. I've done it in different elements. 911 00:39:47,560 --> 00:39:51,160 I think we ought to let you get on with it. It's terrifying! 912 00:39:51,160 --> 00:39:55,160 Peter is also venturing into the intimidating world of molten sugar. 913 00:39:55,640 --> 00:39:57,360 I made the knife mould myself, 914 00:39:57,360 --> 00:39:59,240 so the ultimate goal is to have 915 00:39:59,240 --> 00:40:01,880 a knife that is cutting through the bread. 916 00:40:01,880 --> 00:40:04,800 Peter's knife will cut a lemon Madeira cake loaf 917 00:40:04,800 --> 00:40:07,120 sat on a Genoese sponge chopping board. 918 00:40:07,120 --> 00:40:09,520 It just represents my foray into baking, 919 00:40:09,520 --> 00:40:13,240 cos I started baking bread before anything else. 920 00:40:13,240 --> 00:40:16,800 Stephen's also attempting to make bread in cake week. 921 00:40:16,800 --> 00:40:18,560 Being one of 12 bakers, I thought, 922 00:40:18,560 --> 00:40:21,840 why not make a lunch for us out of cake? 923 00:40:21,840 --> 00:40:25,640 He is preparing 2kg of fondant for his bakers' lunch... 924 00:40:25,640 --> 00:40:28,160 to cover a loaf of chocolate and hazelnut sponge 925 00:40:28,160 --> 00:40:29,400 that will be sliced for 926 00:40:29,400 --> 00:40:32,000 an accompanying fondant-filled sandwich. 927 00:40:32,000 --> 00:40:33,640 Which is a bacon, lettuce and tomato. 928 00:40:33,640 --> 00:40:37,000 BLT? BLT. How are you going to make that? 929 00:40:37,000 --> 00:40:38,800 I will use this bad boy. 930 00:40:38,800 --> 00:40:41,720 This is a spray gun for edible colour. 931 00:40:41,720 --> 00:40:44,560 For bits of lettuce, tomato, bacon. 932 00:40:44,560 --> 00:40:45,840 Perfect. Nice idea. 933 00:40:45,840 --> 00:40:47,600 I think that's very interesting. 934 00:40:47,600 --> 00:40:49,680 Good luck. Thank you. 935 00:40:49,680 --> 00:40:53,680 When it comes to fondant food, Yan's lunch is a little more adventurous. 936 00:40:54,400 --> 00:40:55,680 It's a pasta machine. 937 00:40:55,680 --> 00:40:57,400 My mum's been trying to get rid of it to me, 938 00:40:57,400 --> 00:41:00,360 cos her house is massive and mine is tiny, so why wouldn't she? 939 00:41:00,360 --> 00:41:02,640 She'll attempt to make fondant noodles 940 00:41:02,640 --> 00:41:03,760 to top a banana cake 941 00:41:03,760 --> 00:41:06,360 transformed into a bowl of Japanese ramen, 942 00:41:06,360 --> 00:41:09,760 complete with fondant Pak Choi and chicken katsu fillet. 943 00:41:09,760 --> 00:41:13,760 I like noodles, so banana ramen just rolls off the tongue. 944 00:41:13,880 --> 00:41:16,040 Yes, beauty. 945 00:41:16,040 --> 00:41:20,040 Bakers, unfortunately, time is not an illusion. OK. 946 00:41:20,880 --> 00:41:24,400 You are halfway through your Showstopper Challenge. 947 00:41:24,400 --> 00:41:26,440 Very happy with those. 948 00:41:26,440 --> 00:41:28,880 We can work with that. 949 00:41:28,880 --> 00:41:30,040 Bingo. 950 00:41:30,040 --> 00:41:31,600 While some are happy with the sponges 951 00:41:31,600 --> 00:41:32,920 they'll have to build with... 952 00:41:32,920 --> 00:41:34,000 Zen. 953 00:41:34,000 --> 00:41:35,440 ..for Stacey... 954 00:41:35,440 --> 00:41:37,520 there seems to be a pattern emerging. 955 00:41:37,520 --> 00:41:40,200 Usually, they're much higher, and I wanted a light sponge, 956 00:41:40,200 --> 00:41:43,560 and that is not a light sponge. 957 00:41:43,560 --> 00:41:47,560 Am I going to put it in the bin? Yeah. 958 00:41:51,360 --> 00:41:52,680 I want to redo my sponge. 959 00:41:52,680 --> 00:41:56,680 Not what I wanted today, so... 960 00:41:57,360 --> 00:41:59,960 For the rest of the bakers... 961 00:41:59,960 --> 00:42:03,200 ..it's the point of no return. 962 00:42:03,200 --> 00:42:07,120 The sheer complexity of this year's first show-stopping designs... 963 00:42:07,120 --> 00:42:10,160 Cutting a cake when it's warm, sometimes it springs back on you. 964 00:42:10,160 --> 00:42:14,160 ..means precision in every cut, in every cake, is crucial. 965 00:42:14,600 --> 00:42:17,120 This is going to be the core of the cup. 966 00:42:17,120 --> 00:42:20,720 I'm now making the inside, so this is going to be my egg, 967 00:42:20,720 --> 00:42:24,000 I'm going to cover it up, job done. And breathe. 968 00:42:24,000 --> 00:42:28,000 Julia has also planned an illusion on the inside of her Showstopper. 969 00:42:28,400 --> 00:42:30,680 I'm making a Russian doll. 970 00:42:30,680 --> 00:42:34,680 I think it's quite self-explanatory. 971 00:42:34,960 --> 00:42:37,560 Hidden at the heart of Julia's Showstopper 972 00:42:37,560 --> 00:42:39,480 will be a fondant and sponge doll, 973 00:42:39,480 --> 00:42:41,040 surrounded by a larger doll 974 00:42:41,040 --> 00:42:44,520 made with five layers of classic Victorian sponge. 975 00:42:44,520 --> 00:42:48,520 The outside looks Russian, like me, and the inside is English, 976 00:42:48,680 --> 00:42:52,680 which is also me now. 977 00:42:53,720 --> 00:42:55,520 How long have we got? About an hour. 978 00:42:55,520 --> 00:42:57,000 An hour? 979 00:42:57,000 --> 00:42:59,720 Doable. 980 00:42:59,720 --> 00:43:01,880 Very happy I re-did it. 981 00:43:01,880 --> 00:43:05,880 Getting somewhere now. Carving it round, like a melon. 982 00:43:09,040 --> 00:43:12,120 I'm making the doll for the inside. 983 00:43:12,120 --> 00:43:15,960 Now I'm doing three things at the same time - sugar, fondant, cake. 984 00:43:15,960 --> 00:43:18,320 Four things - icing. The whole thing. 985 00:43:18,320 --> 00:43:22,320 The clock seems to get faster. 986 00:43:27,920 --> 00:43:29,920 Just about to do serious cuttage. 987 00:43:29,920 --> 00:43:33,880 Shall we do it together? It's like a wedding. 988 00:43:33,880 --> 00:43:35,160 Feels lovely, darling. 989 00:43:35,160 --> 00:43:36,360 Ooh. Ooh? 990 00:43:36,360 --> 00:43:38,320 Don't worry. Is it OK? 991 00:43:38,320 --> 00:43:41,760 It's technically your fault, but... Yeah. 992 00:43:41,760 --> 00:43:44,680 I want to try and get it all neatly covered in one go, 993 00:43:44,680 --> 00:43:48,680 and then I can trim it back after. 994 00:44:00,360 --> 00:44:02,680 I'm just piping the succulents on, 995 00:44:02,680 --> 00:44:05,440 although I think the buttercream might be a little bit too hard. 996 00:44:05,440 --> 00:44:08,040 My hand is so shaky! 997 00:44:08,040 --> 00:44:10,960 I'm just trying to do a crumb coating. 998 00:44:10,960 --> 00:44:14,960 That's the diameter of the cake, or circumference, I don't know. 999 00:44:15,240 --> 00:44:17,120 I can't remember the last time I did maths. 1000 00:44:17,120 --> 00:44:21,120 This doesn't look anything like I want it to. 1001 00:44:25,200 --> 00:44:26,800 It's a katsu chicken fillet. 1002 00:44:26,800 --> 00:44:29,640 It's made out of Rice Krispies and marshmallows. 1003 00:44:29,640 --> 00:44:31,520 I'm just dropping it in. 1004 00:44:31,520 --> 00:44:34,880 It's like, you know when pancakes have those air bubbles, 1005 00:44:34,880 --> 00:44:38,880 so like just over there. 1006 00:44:39,400 --> 00:44:41,360 Bakers, you have half an hour 1007 00:44:41,360 --> 00:44:44,440 to bedeck your breathtaking bakes of beauty. 1008 00:44:44,440 --> 00:44:47,040 Still redeemable. Everything's redeemable. 1009 00:44:47,040 --> 00:44:51,040 Everything's redeemable. Yes. You can do this. 1010 00:45:01,920 --> 00:45:05,920 This is modelling chocolate. 1011 00:45:06,520 --> 00:45:09,000 Wow, what's happening now? 1012 00:45:09,000 --> 00:45:11,120 You should have seen it before I started sculpting! 1013 00:45:11,120 --> 00:45:13,120 So this is the top of my champagne bottle. 1014 00:45:13,120 --> 00:45:16,040 Oh, yeah! OK, well, good luck with that, yeah. Thanks very much. 1015 00:45:16,040 --> 00:45:17,560 I'm glad I saw that. 1016 00:45:17,560 --> 00:45:21,240 Using my science background to create the salmon roe. 1017 00:45:21,240 --> 00:45:24,520 So I've liquefied some agar in some mango juice and then obviously you 1018 00:45:24,520 --> 00:45:27,080 want the spherical balls, and how do you create that? 1019 00:45:27,080 --> 00:45:31,080 So I've cooled down some oil in the fridge, and as I pipe in the liquid, 1020 00:45:31,360 --> 00:45:33,600 it cools down and creates the outer wall. 1021 00:45:33,600 --> 00:45:35,480 Juice balls. 1022 00:45:35,480 --> 00:45:38,800 Science! 1023 00:45:38,800 --> 00:45:42,800 Does it look like a watermelon? 1024 00:45:48,560 --> 00:45:50,480 How long have we got? How long? 1025 00:45:50,480 --> 00:45:53,920 Five minutes until we see what your cakes are made of. 1026 00:45:53,920 --> 00:45:57,920 Or what they're not made of. 1027 00:45:58,160 --> 00:45:59,920 I haven't really got time. 1028 00:45:59,920 --> 00:46:03,920 Try to not get in a state. 1029 00:46:06,560 --> 00:46:08,760 Do you put bacon on first or lettuce? 1030 00:46:08,760 --> 00:46:12,760 We'll put lettuce on first. Let's not be monsters about this. 1031 00:46:22,280 --> 00:46:24,080 Ten... Carrot. 1032 00:46:24,080 --> 00:46:26,440 Nine. Eight. 1033 00:46:26,440 --> 00:46:29,080 Seven. Six. 1034 00:46:29,080 --> 00:46:30,880 Five. Four. 1035 00:46:30,880 --> 00:46:32,600 Three. There we go. 1036 00:46:32,600 --> 00:46:34,480 Two. 1037 00:46:34,480 --> 00:46:38,480 One. Bakers, your time is up. 1038 00:46:39,040 --> 00:46:41,120 Put down your illusions. 1039 00:46:41,120 --> 00:46:44,920 What a disaster. No more touching your illusions. 1040 00:46:44,920 --> 00:46:48,920 No. 1041 00:46:49,840 --> 00:46:57,000 Well done. 1042 00:47:00,560 --> 00:47:04,520 It's judgment time for the show-stopping illusion cakes. 1043 00:47:04,520 --> 00:47:08,520 Yan, please bring up your illusion cake. 1044 00:47:17,240 --> 00:47:18,920 I think what you've produced there 1045 00:47:18,920 --> 00:47:20,240 is a work of art. 1046 00:47:20,240 --> 00:47:22,400 I love the way you've used the Rice Krispies 1047 00:47:22,400 --> 00:47:24,000 and then the eggs look incredible. 1048 00:47:24,000 --> 00:47:26,440 PRUE: The little salmon roe, it'll taste like mango, 1049 00:47:26,440 --> 00:47:28,840 and your brain is telling you one thing 1050 00:47:28,840 --> 00:47:31,000 and your taste buds are telling you another. 1051 00:47:31,000 --> 00:47:33,280 We should be eating it with chopsticks! I know. 1052 00:47:33,280 --> 00:47:37,280 Look at that. Isn't that beautiful? 1053 00:47:39,360 --> 00:47:41,560 I think it's got a good banana flavour. 1054 00:47:41,560 --> 00:47:43,640 The case is slightly too dry. 1055 00:47:43,640 --> 00:47:47,640 It's unfortunate, but that design is incredible. 1056 00:47:49,120 --> 00:47:50,880 I think you could have done more with it. 1057 00:47:50,880 --> 00:47:52,200 It's not detailed enough. 1058 00:47:52,200 --> 00:47:54,880 Yeah. 1059 00:47:54,880 --> 00:47:58,880 I love the flavour. I think it's a little dry. 1060 00:48:00,080 --> 00:48:02,640 It so nearly worked, didn't it? 1061 00:48:02,640 --> 00:48:05,640 That glass looks great. It's such a shame you lost it at the top. 1062 00:48:05,640 --> 00:48:08,440 Yeah. 1063 00:48:08,440 --> 00:48:10,040 Texture's nice. Very moist. 1064 00:48:10,040 --> 00:48:14,040 Nice flavour. I like it. 1065 00:48:14,400 --> 00:48:16,520 It's collapsed a bit there, hasn't it? 1066 00:48:16,520 --> 00:48:19,920 It did. It needed more time before I iced it. 1067 00:48:19,920 --> 00:48:21,920 Mm. Very nice flavour. 1068 00:48:21,920 --> 00:48:25,920 It's a bit dry, but the chocolate, the coffee, is delicious. 1069 00:48:27,760 --> 00:48:31,760 It's a little bit basic on the outside. Sure. 1070 00:48:32,120 --> 00:48:34,080 This is so exciting! 1071 00:48:34,080 --> 00:48:35,560 Oh, that's disappointing. 1072 00:48:35,560 --> 00:48:37,880 We can see it. Oh, that's brilliant, that bit. 1073 00:48:37,880 --> 00:48:41,880 LAUGHTER 1074 00:48:42,880 --> 00:48:44,640 Very almondy flavour. 1075 00:48:44,640 --> 00:48:46,400 But it comes down to the texture. 1076 00:48:46,400 --> 00:48:50,400 It's a little bit too dense for me. 1077 00:48:51,320 --> 00:48:55,320 Flo, please bring up your illusion cake. 1078 00:49:02,200 --> 00:49:04,360 PRUE: If you saw that in the greengrocer's shop, 1079 00:49:04,360 --> 00:49:06,440 you would think it was a watermelon. 1080 00:49:06,440 --> 00:49:10,320 I'm dying to see what it looks like inside. 1081 00:49:10,320 --> 00:49:12,840 Oh, there you go! 1082 00:49:12,840 --> 00:49:14,440 Look at that. 1083 00:49:14,440 --> 00:49:17,480 NOEL: Wowsers. That's excellent, there. 1084 00:49:17,480 --> 00:49:20,800 Now, this has got watermelon syrup in here as well, hasn't it? Yeah. 1085 00:49:20,800 --> 00:49:24,800 I want some with the chocolate in. 1086 00:49:25,920 --> 00:49:27,400 I can't really get the watermelon, 1087 00:49:27,400 --> 00:49:29,200 but then my mouth is full of chocolate. 1088 00:49:29,200 --> 00:49:31,720 What's the matter with that? I think it's wonderful. 1089 00:49:31,720 --> 00:49:34,720 Your sponge is spot-on. I love the colour you got inside 1090 00:49:34,720 --> 00:49:37,840 and the chocolate just highlights it and lifts it up. 1091 00:49:37,840 --> 00:49:40,840 I love you, Flo. I love you too now! 1092 00:49:40,840 --> 00:49:44,840 SHE LAUGHS 1093 00:49:45,680 --> 00:49:48,320 It's the fattest Russian doll I've ever seen. 1094 00:49:48,320 --> 00:49:49,800 Proper Siberian! 1095 00:49:49,800 --> 00:49:51,520 Is that right? OK! 1096 00:49:51,520 --> 00:49:53,920 LAUGHTER 1097 00:49:53,920 --> 00:49:55,360 Oh, look at that! 1098 00:49:55,360 --> 00:49:58,280 NOEL APPLAUDS 1099 00:49:58,280 --> 00:50:02,280 Right, let's see if we can cut into her. 1100 00:50:04,640 --> 00:50:08,640 I find the cake a little bit plain and a little bit dry. 1101 00:50:11,520 --> 00:50:13,720 It's a little bit simplistic. 1102 00:50:13,720 --> 00:50:17,720 I think it's a pity about the knife. 1103 00:50:21,080 --> 00:50:23,800 A bit dry. The flavour in there is beautiful. 1104 00:50:23,800 --> 00:50:27,800 I just think you've left it in there a little bit too long. 1105 00:50:30,920 --> 00:50:34,160 I'm not certain that I would know it was a handbag. 1106 00:50:34,160 --> 00:50:38,160 It looks like a decorated cake rather than a handbag. 1107 00:50:38,160 --> 00:50:42,160 But what's more important is, is it a great cake? 1108 00:50:46,800 --> 00:50:48,560 I think it's delicious. Thank you. 1109 00:50:48,560 --> 00:50:50,280 Certainly a bit sticky in your mouth. 1110 00:50:50,280 --> 00:50:52,920 You wouldn't want to eat a lot of it because it's so rich. 1111 00:50:52,920 --> 00:50:56,720 The sponge is delicious. What throws you is the colour. 1112 00:50:56,720 --> 00:51:00,720 Overall, not really overwhelmed by the design. 1113 00:51:17,600 --> 00:51:20,280 I have to say, the champagne bottle looks amazing. 1114 00:51:20,280 --> 00:51:22,440 It's really beautifully done. 1115 00:51:22,440 --> 00:51:23,760 Oh! 1116 00:51:23,760 --> 00:51:27,760 I'll just get that before it melts! 1117 00:51:37,440 --> 00:51:39,040 Surprisingly dry. 1118 00:51:39,040 --> 00:51:41,760 OK. The ganache is making it even drier, 1119 00:51:41,760 --> 00:51:45,760 but the flavour of the chocolate's nice. 1120 00:51:46,880 --> 00:51:50,880 Steven, please bring up your illusion cake. 1121 00:51:56,240 --> 00:52:00,240 Wow. 1122 00:52:05,840 --> 00:52:07,120 That is stunning. 1123 00:52:07,120 --> 00:52:10,160 Without a shadow of a doubt, you know exactly what that is. 1124 00:52:10,160 --> 00:52:11,400 Absolutely astonishing. 1125 00:52:11,400 --> 00:52:13,960 You wouldn't think that wasn't bread, would you? 1126 00:52:13,960 --> 00:52:17,960 It is a chocolate hazelnut sponge with a peanut butter frosting. 1127 00:52:32,520 --> 00:52:34,920 It's perfect. 1128 00:52:34,920 --> 00:52:37,360 The hazelnut, the peanut, the frosting, 1129 00:52:37,360 --> 00:52:39,200 the layers are equal, the outside, 1130 00:52:39,200 --> 00:52:41,720 the colour, the texture, it's all there. 1131 00:52:41,720 --> 00:52:43,080 And it's not too sweet. 1132 00:52:43,080 --> 00:52:46,640 I think it's lovely. Well done. 1133 00:52:46,640 --> 00:52:48,200 Well done. Thank you. 1134 00:52:48,200 --> 00:52:51,120 Well done. 1135 00:52:51,120 --> 00:52:55,120 Liam, please bring up your illusion cake. 1136 00:53:05,200 --> 00:53:08,200 Well, I have to say, I think it looks delicious. 1137 00:53:08,200 --> 00:53:09,400 It makes my mouth water. 1138 00:53:09,400 --> 00:53:11,680 I want to come to yours for breakfast. 1139 00:53:11,680 --> 00:53:13,640 Any time. It just... 1140 00:53:13,640 --> 00:53:17,640 It's so lovely! LAUGHTER 1141 00:53:19,640 --> 00:53:22,040 I mean, it really is very difficult to believe 1142 00:53:22,040 --> 00:53:23,760 that that's not pancakes. 1143 00:53:23,760 --> 00:53:25,880 Yeah, I think it's ingenious, but... 1144 00:53:25,880 --> 00:53:29,880 it's got to taste good as well. 1145 00:53:31,520 --> 00:53:35,520 There's a lot going on in here as well, isn't there? Yeah. 1146 00:53:43,200 --> 00:53:45,400 I was expecting more banana flavour. 1147 00:53:45,400 --> 00:53:47,800 I think that's because the blueberries overpower it. 1148 00:53:47,800 --> 00:53:50,920 Yeah. But it's delicious. A mouthful is lovely. OK. 1149 00:53:50,920 --> 00:53:54,920 I think your banana cake is beautiful. 1150 00:53:55,240 --> 00:53:57,240 Well done, mate. Thank you. 1151 00:53:57,240 --> 00:54:01,240 Oh, good. 1152 00:54:03,720 --> 00:54:07,720 HE EXHALES 1153 00:54:08,120 --> 00:54:12,000 NOEL: Paul and Prue must now decide who'll be our first Star Baker 1154 00:54:12,000 --> 00:54:15,240 and who'll be the first to leave the Bake Off tent. 1155 00:54:15,240 --> 00:54:17,920 The standard has been ridiculously high, hasn't it? 1156 00:54:17,920 --> 00:54:20,480 I think this is one of the strongest challenges I've seen 1157 00:54:20,480 --> 00:54:22,680 for the first programme. So, who has stood out? 1158 00:54:22,680 --> 00:54:26,680 Well, I think Flo came straight back with a cracking good watermelon. 1159 00:54:27,160 --> 00:54:29,400 Sophie has been very constant. 1160 00:54:29,400 --> 00:54:32,920 Steven didn't fail us on the Showstopper. 1161 00:54:32,920 --> 00:54:36,920 Nobody wants to be the first person to leave, but who is in some danger? 1162 00:54:37,200 --> 00:54:39,840 Liam saved himself with that Showstopper. It was stunning. 1163 00:54:39,840 --> 00:54:41,160 Stacey, I think, is in trouble. 1164 00:54:41,160 --> 00:54:44,440 This didn't look like a handbag. 1165 00:54:44,440 --> 00:54:46,200 Peter hasn't done well. 1166 00:54:46,200 --> 00:54:47,840 Chris is full of good ideas. 1167 00:54:47,840 --> 00:54:50,320 His flavours are spectacular, 1168 00:54:50,320 --> 00:54:52,520 but his baking falls short. 1169 00:54:52,520 --> 00:54:55,400 Well, I have to say, none of it sounds straightforward. 1170 00:54:55,400 --> 00:54:57,360 We have to send somebody away, don't we? 1171 00:54:57,360 --> 00:54:59,000 You could send Noel. I'll go. 1172 00:54:59,000 --> 00:55:01,840 I'll go now, actually. I'll take a hit for the team! 1173 00:55:01,840 --> 00:55:03,320 THEY LAUGH 1174 00:55:03,320 --> 00:55:05,480 It's been great. I've loved working with you guys! 1175 00:55:05,480 --> 00:55:07,520 Nice to meet you. 1176 00:55:07,520 --> 00:55:10,320 Sandi will be fine. 1177 00:55:10,320 --> 00:55:20,000 Bye. Bye, darling. See you later, kids. 1178 00:55:26,480 --> 00:55:29,160 Bakers, it is my tremendous privilege to announce 1179 00:55:29,160 --> 00:55:31,000 the very first Star Baker. 1180 00:55:31,000 --> 00:55:32,560 The Star Baker is the person 1181 00:55:32,560 --> 00:55:36,560 whose Showstopper was honestly the best thing since sliced bread. 1182 00:55:36,960 --> 00:55:38,160 LAUGHTER 1183 00:55:38,160 --> 00:55:41,200 The Star Baker is Steven. 1184 00:55:41,200 --> 00:55:45,200 APPLAUSE 1185 00:55:47,560 --> 00:55:51,560 Oh, bakers, sadly I have to deliver the bad news. 1186 00:55:52,320 --> 00:55:56,320 Horrible job. The person that we have to say goodbye to is... 1187 00:56:04,040 --> 00:56:05,680 ..Peter. 1188 00:56:05,680 --> 00:56:09,280 I'm sorry, mate. Give us a hug, come on. 1189 00:56:09,280 --> 00:56:10,640 Well done. 1190 00:56:10,640 --> 00:56:13,000 Peter, you were great, I hope you've enjoyed it. Yes. 1191 00:56:13,000 --> 00:56:14,760 It's been a wonderful experience. 1192 00:56:14,760 --> 00:56:16,920 Maybe I could have done things differently, 1193 00:56:16,920 --> 00:56:20,120 but it's been just a pleasure meeting everyone. 1194 00:56:20,120 --> 00:56:22,160 PRUE: I'm really sorry to say goodbye to Peter. 1195 00:56:22,160 --> 00:56:24,080 He was up against real competition. 1196 00:56:24,080 --> 00:56:25,400 Sorry, buddy. 1197 00:56:25,400 --> 00:56:28,320 The standard this year is so high, and unfortunately, 1198 00:56:28,320 --> 00:56:29,400 it was Peter's turn. 1199 00:56:29,400 --> 00:56:31,360 I don't know what to say, mate. It's all right. 1200 00:56:31,360 --> 00:56:35,360 I understand it was the flavours that put me a whisker above Peter. 1201 00:56:36,600 --> 00:56:37,760 Give us a bit of love, then. 1202 00:56:37,760 --> 00:56:41,320 Hugely stressful and fun, and I've made some great friends. 1203 00:56:41,320 --> 00:56:42,360 Thank you so much. 1204 00:56:42,360 --> 00:56:45,400 And I'm so pleased they gave me the opportunity to hopefully improve. 1205 00:56:45,400 --> 00:56:47,560 When I seen that bread, I went... 1206 00:56:47,560 --> 00:56:50,280 When I got that feedback today, I was ecstatic. 1207 00:56:50,280 --> 00:56:52,240 The kids will be absolutely thrilled to bits. 1208 00:56:52,240 --> 00:56:54,800 I won't be telling them anything that they don't know. 1209 00:56:54,800 --> 00:56:57,920 It's me that doubts myself. 1210 00:56:57,920 --> 00:56:59,360 PHONE RINGS 1211 00:56:59,360 --> 00:57:01,760 Hello, darling. Hello, Ma, are you all right? 1212 00:57:01,760 --> 00:57:03,720 I made Star Baker. 1213 00:57:03,720 --> 00:57:06,040 GASPS No! 1214 00:57:06,040 --> 00:57:09,320 And, Paul shook my hand. 1215 00:57:09,320 --> 00:57:13,320 Oh, darling, I'm so proud of you! 1216 00:57:14,440 --> 00:57:16,720 I just want to feel like this all the time. 1217 00:57:16,720 --> 00:57:18,520 Not crying, obviously. 1218 00:57:18,520 --> 00:57:21,760 That's quite awkward, on the tube. 1219 00:57:21,760 --> 00:57:23,680 Next time... 1220 00:57:23,680 --> 00:57:24,800 it's biscuits. 1221 00:57:24,800 --> 00:57:25,840 That's it. 1222 00:57:25,840 --> 00:57:26,920 GRUNTING 1223 00:57:26,920 --> 00:57:28,840 With an emotional signature challenge. 1224 00:57:28,840 --> 00:57:31,600 Am I going to be crying when I eat your biscuits? I hope not. 1225 00:57:31,600 --> 00:57:32,800 An oriental technical... 1226 00:57:32,800 --> 00:57:34,120 You've got to be really... 1227 00:57:34,120 --> 00:57:36,200 ..that may predict the Bakers' futures. 1228 00:57:36,200 --> 00:57:37,360 So frustrating! 1229 00:57:37,360 --> 00:57:39,760 And, a Bake Off first. This is insane. 1230 00:57:39,760 --> 00:57:41,400 Spectacular show-stopping biscuits. 1231 00:57:41,400 --> 00:57:43,840 This is probably the hardest thing I've ever done in my life. 1232 00:57:43,840 --> 00:57:45,000 That are good enough to eat. 1233 00:57:45,000 --> 00:57:46,160 It's a little masterpiece. 1234 00:57:46,160 --> 00:57:48,200 And to play. 1235 00:57:48,200 --> 00:57:49,360 Ah... 1236 00:57:49,360 --> 00:57:53,360 SHE EXHALES 1237 00:58:09,200 --> 00:58:20,000 Subtitles by Ericsson