Original subtitles

First, an important message.

You know, I .ve talked about this, but... I don't know,

the printer is upside down again, and I ...

Oh, n0. Maybe 1... Ah, yes.

Well, that works, actually. I can read that fine. Um...

Right, let's... Yeah.

Good evening, um, let.s get straight to it.

We are now approaching Phase 46, which means that from Tuesday

morning or Wednesday evening, depending on your height, we are...

W-we are... W-we are...

We are saying, with regards to baking - if you must bake in a tent,

bake in a tent, but please don't bake in a tent. And... And...

And we are asking people to use common sense with

regards to the distribution of hundreds and thousands.

Now, I believe... I believe we have a-a-a question

from the lady in the funky dress.

Noel, yes. Hello, Prime Minister. Yes?

Just one quick question, is it "scone" or "scon"?

Right, well, I .m... I .m going to hand over to the experts on this.

Uh, um, Prue Whitty.

"Scone".

Right, Professor Paul Hollywood.

.'Scon...

Right, well, I hope that clears things up for you.

All that remains is for me to say...

...welcome to The Great British Bake 0ff!

My husband said to me, .'Why don.t you apply?"

I was like, .'1'm not going to get in. I'm not going to get in."

I didn't give it a lot of thought, I'll be honest with you.

I thought, "Oh, I .d love to go on there."

This year.s bakers will be part of something very special.

Something about the year 2020 felt as if it was kind of momentous,

possibly not in the way it.s turned out to be,

s01 gave it a go.

Like everyone up and down the country,

the Bake Off has had to make some changes.

It.s unbelievable that I .m livi ng I n a wee Bake Off village,

a wee Bake Off town.

To save this year.s competition, the bakers have volunteered to

leave their loved ones and live in 0ur very 0wn Bake 0ff bubble...

Actually harder than I thought leaving home. So, the night before,

my husband cooked us fajitas, or "fajeetas" as he calls them...

It just hit me. "I could not see you for seven weeks."

And then I was like crying into my dinner.

I come from a very lovi ng family.

I miss them, but it has spurred me on.

...and despite eve*hing that this year has thrown at all of us...

Once we all walk int0 the tent, I think

it will get back to something very, very familiar.

...we.ve made it.

Same 0ld Bake Off - familiar, comforting, lovely.

Would you like to dance with me?

'2 new bakers...

Oh! LAUGHTER

...30 brand-new spectacular challenges...

Oh, go on, say you li ke it.

Actually, I love it, yeah. Yes!

...and in this unique year...

Have you done this before? Yes.

And did it work? Yes.

...we begin the competition with a Cake Week...

It's given me quite a few sleepless nights, this one.

...unlike anything The Bake Off has ever seen.

I don't know if I've ever fancied a cake before.

But I slightly do now!

Come on, Freddie. Please stay together.

Some of Freddie Mercury.s head is not there.

GASP1 NG

It's all gone wrong.

Oh, don.t cry. 1t.s all right!

It.s so stressful, Paul.

Why on Earth did I get I nto this competition? I don't know.

You chose to come here. I know I d id.

Urgh! GASPI NG

Solid start.

We.ve taken a little detour,

and pitched our tent in the beautiful grounds of Down Hall.

And our fresh batch of bakers are about to tackle

three cake-based challenges,

after which we'll crown one of them the first Star Baker of 2020,

and ask another to leave The Bake 0ff tent.

Hello, bakers. Welcome to the tent,

and it.s time for your first-ever Signature Challenge.

The judges would like you to make that fan favourite, the Battenberg.

Rectangular in shape and wrapped in marzipan.

It can be any sponge you want, any flavour,

but when you cut inside it, it needs to reveal a pattern or a design.

You have just tw0 hours.

You ready for those magic words? Yes. Yes, I am.

OK, I .ll set you up, yeah? OK. You say it. All right, 0K.

On your marks... BAKE! LAUGHTER

That was a little bit early. Was it a bit early? Leave a little bit...

A little bit of a gap. Bigger, bigger gap. OK. All right.

Yep, yep, OK.

On your marks, get set...

...bake.

Maybe split the difference?

Split the difference? Split the difference.

I .ve been s0 excited, I just couldn't wait for it to begin.

Just raring to go.

# This is it! #

Very nice to get started, I'm just...

Hopefully, I'm organised.

Stomach's kind of going like a bit of a washing machine.

It's felt like I .ve sat around waiting to get going all morning.

And 1'm...

Do not know what has happened to that.

I .ve broke something already.

Battenberg is a lovely signature to kick 0ff with.

Every marzipan lover.s favourite cake. Mine, t00.

What I .m looki ng for is a beautiful,

smooth marzipan. I nside, stark d ifferences in col0ur of sponge.

I would keep it basic If I was them,

but make su re I'm punchi ng with flavou rs and punchi ng with col0urs.

It's a real treat, it.s very rich cos of the marzipan.

And it should be wonderful. I'm l00king forward to it.

Good morning. Good morning, Loriea. So, tell us about your Battenberg.

I .m making bubble gum and cream soda flavoured Battenberg.

Bubble gum? Yeah.

How are you goi ng to flavou r it with bu bble go m? From a bottle.

And what's the other flavour?

1t.s a combination of cream soda syrup and cream soda flavouring.

MATT: Loriea works as a radiographer for the N HS,

and gets all her new recipes tested by her neighbours in Durham.

Should have asked if you wanted more, but... Thank you very much.

Her bubble gum and cream soda sponges will be wrapped

in a bright blue marzipan.

What I love about this is you.ve gone for eve*hing that is

artificial. Yeah!

What I love about this is absolutely eve*hing.

Loriea.s not the 0nly baker rediscovering her childh00d.

Hello, Laura. Hello, how are you? I'm all right, thanks.

How are you doing? I .m good, thanks. What's happening?

I .m doing a raspberry ripple Battenberg. one of the flavours

is raspberry ripple and the 0ther one is coc0nut.

Oh, lovely. And are you a big Battenberg fan? Not really, mate.

No? No. 1'm not a massive fan of the marzipan.

Yeah, I don't think this will go in the show,

but it's good to, you know, tell people who you are, isn't it?

Laura is a Samaritans volunteer from Hailing, Kent, and takes huge

pride in the garden she.s created with her husband, Matt.

She plans to pipe buttercream roses on her coc0nut

and raspberry ripple Battenberg. You going to try some?

I will try some, but I .m not going to judge it.

I have the eating age of a nine-year-0ld.

Really? I .ll just eat anything.

Oh, I just eat Super Noodles and things like that.

There.s nothing wrong with a good Super N00dle. They're g00d, aren't they? They are g00d.

You know they.re called Batchelor.s Super N00dles? Yeah?

Cos I .m homosexual, 1 call them

.'Confirmed Batchelor's Super N00dles."

Are you a homosexual? I never knew that.

Well, I help them out at weekends.

And there.s one more baker who's rolling back the years.

I am doing rhu barb and custard Battenberg,

s0 there's a custard sponge, and then the rhubarb jam

will go between, which I'm hopi ng will be quite tart.

Are you doing a classic four square design or...?

I don.t want to show you what I .m su pposed to be doi ng

because I haven.t got it rig ht yet.

I'm tryi ng to get a bit of a fu nky star-shaped pattern.

Lottie lives in Littlehampton,

and unwinds from her job as a pantomime producer by listening

to Viking metal whilst baking

and doing yoga with her friend, Naomi.

Do you want to lift your arms up? No.

For her take on the 0ld-fashioned sweet,

she.ll attempt a striped marzipan to surround her star-shaped

sponge, which there could already be an issue with.

Why is it curdling?

The sponge has got lu mps of butter I n.

I prefer it li ke that, to be honest.

It.s because the butter was t00 cold.

Do you thi nk I should red0 my batter? Why?

Because it's got lumps of butter I n it. Show me.

You see? Yeah, red0 it.

Redo it? I would. Oh, mate!

Solid start.

Just got to weigh out half of this.

The judges have demanded Battenbergs featuring

at least two complimentary flavours.

Just adding cream soda int0 half of the mixture.

I'm now running about 20 mi nutes behind.

And whilst Lottie has had to start her trip to the sweet shop

all over again... Nothi ng g radual about that.

...Dave's headed straight for the 0ff-licence.

The flavours today, 1'm choosing to do espress0 martini.

Dave is an armoured security guard from Hampshire, and he and his

partner Stacey are getting ready for the arrival of their first baby.

One of his sponges will feature

chocolate and coffee liqueur,

and the 0ther, in a Bake Off first,

will be flavoured with vodka.

Do you go 0ff-piste a lot, then? Yes.

Do you read a recipe and go, "I'm not doing that"?

Just going to have to wing it. Just see a recipe

as a loose sort of satchel... It's a guide...of ideas.

It's a guide. Rules are meant to be broken. Exactly.

They can.t contain you. You're a maverick.

But bold flavour combinations aren't quite enough.

Need to get a good, deep red.

Key to Battenberg's success are contrasting col0urs.

Some blue food colouring. It just works.

But unlike Loriea...

I .m just making raspberry jam.

...some bakers are colouring their cakes with something

a little less artificial.

I'm doi ng a sour cherry

and chocolate and walnut Battenberg.

These are the sour cherries. It helps col0u r it

and g ive it flavour as well.

Marc lives in Cornwall. He's a part-time carer

and full-time single dad to his daughters Jasmine and Rosie.

Hey! Rose!

His sour cherry and choc0late and walnut sponges will be

wrapped in a highly decorated rose water marzipan.

Hello, Marc. Now, 1've got a question for you.

We have tw0 "Marks" on the show. Yeah. There's you and Mark.

Are you willing to surrender your name?

I'll tell you what, I .ll call myself after my dog, Hamish.

Hamish? Yeah.

So, what would you normally be doing? I work with a you ng lad.

Will he be watching this? He will be. Yeah, yeah. What's his name?

H is name is josh. Įosh? Hello, Josh.

How you doing? All right?

You should be very proud of Hamish.

Going int0 the oven.

The sooner the sponges begin baking... one in each shelf.

...the sooner they can be cooled.

Stressful. A Battenberg requires precise cutting and shaping.

Right, it's with the 0ven gods now.

Any attempt to trim a warm sponge could see it fall apart.

Ah! Scary!

If I could stop shaking, it would help.

Now, Matt, this is your first-ever time calling out. I know.

You do it. I can.t. You do it.

All right, 1'll do it. I'll do it. No, you do it.

You do it. BAKERS!

You have one hour left.

And then Paul Hollywood.s coming.

Get it in the oven. Please be g00d to me.

Deciding when to stop baking is a crucial decision.

Yep, we.re good to go.

The judges are expecting a sharp geometric design...

Sponge is done.

...which demands sponges baked just enough to hold their form when cut.

I .ll give that another five minutes.

But baked a fraction too long

and the Battenberg's soft texture will be lost...

Another tw0 mi nutes...and Peter is timing sponges unlike anyone else's.

It.s a gluten -free sponge.

I'm actually more used to making gluten -free than I am regular.

20-year-0ld Peter is a badminton mad accountancy student from Edinburgh.

He began wheat-free baking for his 0lder brother Andrew wh0's

gluten intolerant.

H ig h -quality back garden bad minton.

His gluten-free dark chocolate

and 0range sponges will be wrapped

in a polka-dot marzipan.

And he'll check them with a trick he learnt

when he was just ten years 0ld.

John Whaite on series three of Bake Off,

he said that his mu m taug ht him to listen to it.

That if it's still wet, then it.s going to sou nd like

it's boili ng away, but if it.s *ust a nice, moist cake,

it's just got a gentle, gentle sound to it, s0...

That was a good ti p from Bake Off.

Sura probably won't need to bake with her ears.

The cake is 0verflowing.

I didn.t use this tin in practice,

cos it took three weeks to arrive.

Sura is a hospital pharmacist,

and lives in west London with her husband Chad

and their cat Ghost. What's that?

She.ll have to transform her

overflowing sponges into a lemon

and 0range Battenberg, complete

with mini marzipan fruits.

I feel sorry for whoever.s going to clean up after me.

Hello, Sura. You were a little bit nervous earlier, weren't you?

You were thinking about starting again. I wouldn't have had time.

Well, you wouldn.t have the time. Are you a Battenberg fan?

Will you be trying your own cake or are you just like, "Nah,

.'1'm not doing it." I'm s0 over cake,

cos I .ve been tasting it and trying it out.

Really? Yeah, I don't want to eat any more cake ever again.

You might be on the wrong show, Sura. Yeah, I know.

How long have we got left? Does anyone know? About 40 minutes.

Now, the battle for Battenberg gets even harder.

Very blue. What.s life without taki ng a little bit of risk? So...

These look 0vercooked,

but they feel relatively soft, s0 I can work with that.

I can work with that.

This afternoon tea classic is famous

for its flawless marzipan wrapping...

I 'd never eaten marzi pan, and they were li ke, "You've got to try it."

I was li ke, "Mm - mm...

...and Paul and Prue have insisted that the bakers make their 0wn.

So, 1've gone for a dark green marzipan.

I .m doing a Turkish bazaar-inspired Battenberg.

Me and my wife both love Istanbul.

It's actually my wedding anniversary today,

s01 thought it was quite a good... It's actually worked out

quite a good time to do the Battenberg. Yeah.

Mark is a project manager and lives in Liverp00l with his wife Laura.

BARK1 NG AN D LAUGHTER

Beneath his green marzipan will be

Turkish flavours of orange,

pistachi0, cardamom and pomegranate.

So, have you spoke to your wife yet? Anniversary?

I sent her a message earlier this morning, but not since. Really?

Playing it cool. Yeah, I'm playing it...

Not text her until she texts me.

Can.t really play it cool once you're married? You can't, n0.

It's a done deal. It's done. At least you didn't forget.

It's quite a busy day for you, to be fair.

You're on Bake Off, first day, and it's your anniversary. Exactly.

It's all stacked up against you. It is.

You did really well! 1t is.

And Mark isn't alone in using col0ur to elevate

the humble marzipan.

Well, I .m maki ng my nig ht sky marzipan.

My g reat hero I n music is Mozart.

H is opera The Mag ic Plute - it's all about the forces of darkness

and the forces of enlig htenment,

s0 the outside of the cake is the nig ht sky which represents

the forces of darkness, and then I nside

is the temple of enlightenment.

This sounds genius.

How are you going to represent a temple inside a Battenberg?

With a very complicated lot of cutti ng.

Rowan is a music teacher, and lives in Pershore, Worcestershire,

with his partner Paul.

Beneath his marzipan night sky,

his temple will be built from '3 separate sections of sponge.

And have you done this before, Rowan? Yes.

And did it work? Yes. NOEL LAUGHS

And if you thought a marzipan night sky

and Battenberg temple were unusual...

My Battenberg is going to be shaped as an ambulance.

Linda works in supported housing

and lives in Bexhill-on-Sea with her partner Richard.

Oh, that's lovely.

Her Battenberg ambulance will be dedicated to a very special

family member.

It's going to be a tribute to my cousin.

He was a paramedic. He sadly passed away.

He was a fantastic guy, s0 this is a really special one.

It's going to make me cry, this one.

A classic marzipan is a carefully kneaded mix of eggs,

sugar and ground almonds.

A traditional recipe that Mak has decided to ignore.

I thi nk I .m the 0nly baker doing pistachi0.

I've always felt... U rgh, a yuckiness about almond marzi pan.

Mak is a management accountant for a housing association

and keeps bees with his eldest son Zafar on their allotment in Bolton.

Oh, this looks a bit full.

His pistachi0 marzipan will wraP 0ran9e

and spiced stem ginger sponges.

And my kids, they're the same as me.

They don't really like almond marzipan, s0 I thought, " Hey...

"..pistachios...

I .m measuring some orange liqueur to a part of my marzipan.

Good boy, well done!

Hermine is a trainee accountant

and lives in west London with her son Stephen.

Watch what you're doing.

I n the marzipan for her choc0late

orange Battenberg,

orange liqueur won't be the only

surprising ingredient.

I .m making it with some marmalade. Marmalade in the marzi pan?

Yes, instead of eggs. I nteresting.

I .ve never made a Battenberg before.

That.s handy. You've practised it, though?

I did, it's not my area of...

Expertise. Expertise. What is your area of expertise?

More French patisserie.

We look forward to great decoration on this, then. Hopefully!

TH EY LAUGH

Bakers, you've only got half an hour left.

We don't mean half an hour to live, we just mean half an hour

until the end of the challenge, s0 don't panic t00 much.

One of you has got half an hour to live.

A Battenberg must have a sharp symmetrical design... Voila.

...which can 0nly be achieved with patient and precise cutting.

Lovely. A crispy cake. We'll cut it 0ff,

we'll cut it off. No-one saw. Apart from the cameras.

Just measuring it with a ruler and going with the flow.

MARK: It's all about precision, this one.

If you get the measurements wrong, when you put them together,

they might be 0ddly out of shape and the Battenberg

wouldn't sit right.

OK. But to erect his temple...

3.3.

...Rowan has more cutting to do than anyone else.

Here we go.

I've made this box out of...

...a CD storage thi ng with various cuts, but slots I n at different

levels to give me the rig ht-sized bits of cakes.

There are 13 different pieces,

s0 hopefully it will work.

So warm.

But Lottie isn't ready to begin cutting...

Making the marzipan, it's not a skill I need,

I don't think really, moving forward.

...and now she's not the 0nly baker...

I'm praying that it cools down.

...fretting about time. Oh, I'm really worried at this.

That's not cooked enough. How long have we got left? 24 minutes.

Oh, for goodness. sake.

The largest sponges for Rowan.s temple are raw in the middle.

I thi nk I .m going to put a cake in the microwave.

Cos they're cooked in the middle.

Try and cook the centre that way. Is this just goi ng to be a disaster?

We.ve got to roll out the meringue... Uh, the marzipan.

That goes to show how much I like that.

Rolled to0 thick and the marzipan will 0verwhelm

the flavours of the bakers' cakes and fillings...

Oh, please taste nice!

...but too thin and it will crack as they wrap

it around their Battenberg.

I .ve added a little bit of rose water in there.

Rolling out balls of choc0late marzipan, and that's going to make

a sort of polka -dot effect on the 0utside of the cake.

Bakers, you have '5 minutes.

Moment of truth.

Just spread I ng on some buttercream.

Whilst the delicate process of construction can begin for some...

The aim is to get the edges sharp.

I think they're going to be l00king for a clean cross section.

No pressure.

I don't think it.s great. I might have to simplify my design.

The temple might have to go!

...as Rowan.s plans get less ambitious... OK, what am I doi ng?

...despite being behind, Lottie's rhubarb

and custard Battenberg seems to be getting more and more complicated.

Everythi ng that is s0 easy at home suddenly becomes an absolute

nig htmare when you're I n the tent.

How many minutes?

Seven! Seven!

God ! Rig ht, here goes nothi ng.

Paul and Prue are expecting a flawless wrapping of marzipan.

The marzipan is going to join at the bottom,

s0 the seam of the marzipan shouldn't be visible.

Maybe *ust a more block y shape.

Ooh! I .m really sticky.

It.s cracking in some areas.

How long?

Must be three mi nutes now. Come on, come on!

Can.t complain.

Hey, Lottie. 1s this a critical moment? Yeah, it is, yeah.

Thanks for coming round, Noel. Yes.

Why did I put a really I ntricate design with minutes to spare? Yeah.

Looks good, though. Thank you.

You're going to wrap this around that when that's done?

You .re naili ng this.

One minute remaining.

Maybe take the cli ngfilm off. A bit of stardust on there.

Bakers, your time is up!

I .m not displeased with that, actually.

We don.t have to wash u p. Oh, yeah!

Go on, your turn.

The bakers will now face Prue and Paul for the very first time.

Hi, Peter. Hello. H I, Peter.

I like the 0verall look of it.

It's very neat.

I love the polka-dots.

Love the texture of the choc0late one.

It's both crumbly and moist, which is quite difficult to get.

Nice, thin marzipan.

The choc0late's got a lovely flavour to it, decadent.

And, actually, it's the same with the 0range.

Gluten-free flour for sponges really does work.

That.s a great Battenberg. It is delicious.

Well done, Peter. Thank you s0 much. Well done.

It is very neat, isn't it?

Good 0range flavour.

I just question the ginger with the 0range,

and then on the outside, the pistachi0.

It's too complicated.

The almond marzipan would have been better than the pistachi0.

That looks very striking. The decoration's very neat.

The marmalade brings a real bitterness to the marzipan.

It blends the 0range and the choc0late together

s0 it's never going to be too sweet. It really is a pleasure to eat it.

Oh, that means a lot! Thank you. You've done a g00d job.

The one thing I think you expect from a Battenberg

is incredible neatness.

You've got no real distinction in the col0urs of the sponge,

but your flowers look quite sweet.

I .m getting a plain sponge and the raspberry. OK.

And that.s pretty much it.

Really nice, square edges.

The coffee overpowers the chocolate.

It's delicious, actually.

You can.t really get the booze.

It's a beautiful coffee and vanilla Battenberg.

I think you explained it wrong.

It's lacking identity. Yeah.

It's just unfinished. Yes.

Oh, we have the St George flag.

It's over baked. It's bone dry. Yeah.

I wish we could give you marks for your handsome cousin.

Oh, he.s lovely.

It's certainly striking. I can smell the bubble gum!

I was about to say... But that's a g00d thing. So can I!

That.s a good thing!

I .m almost rolling it around my mouth to try and blow a bubble!

I reckon if I did long enough, I probably could. That's bone dry.

The flavours are intense.

You know, I love bubble gum, I like cream soda,

it.s just that you needed to be a little bit less hea*.

And it's really thick, the marzipan.

I do rather like it, I have to say.

When I have my ninth birthday party, can you c00k for me, please?

I will try not to over bake the sponges, s0 we've got a deal!

It's a nice, light sponge. It is a little thick, but I like marzipan.

Pomegranates don't do anything, flavour-wise.

There.s pistachi0 in the green sponge

and that brings a lovely texture to it. Thank you.

If Fanny Cradock was going to do a Battenberg,

that would be it!

Is that a compliment? Yeah, n0... I think it's a bit t00 busy.

Good, strong, sour cherry. Fantastic, that's g00d. Lovely.

There.s to0 much rose water. Rig ht, OK.

Shall I open it for you? Yeah, please, yeah.

I like it wrapped up like a sweetie!

Oh, I love your stripes. The starburst... Yeah.

...it.s a little bit messy.

Was it warm when you were doing it and it was melting? Yeah.

The col0urs are really wonderful.

I like the cake.

They both taste the same, is that meant to? Yes...

The yellow is su pposed to be a custard.

They both taste delicious, and the same.

The rhubarb jam that you've made is nice and strong.

And there.s enough acidity in it to cut the sweetness.

It's a really good effort. 1'm struggling not to eat a bit more!

I might just... Do you want to...? Yeah, I might just stay here and eat

while they... You .re more than welcome! ..they judge everyone else.

I had to change the desig n at the very last mi nute.

So no temple, then.

It.s a deconstructed temple.

I think the night sky l00ks quite effective. Yes.

And actually, it.s quite neat.

I can tell straight away, by the way the knife goes through,

that that's quite a hea* sponge.

It's a bit hard work for cake. OK.

It feels like there.s moisture in there

that still needs to get out. OK.

That looks really pretty. Thank you.

I like the decoration.

I like the fact that you.ve glazed it, as well... Thank you.

.Cos that, again, sets it 0ff.

All the flavours are there.

I think the texture is very good. It's very neat, I like the marzipan.

I ndividual elements are good, including the buttercream.

I think it's a lovely piece of cake. Thank you s0 much.

What.s the stalk made from?

You .re not meant to eat that! No, I know that now!

LAUGHTER

It.s cloves. Cloves? So your mouth's going to be nu mb, now.

Yeah, my mouth tastes of Christmas. Yeah. Sorry.

No, it's fine, cos the cake was delicious s0 I don't mind.

Thank you so much. Thank you. Thank you. Thanks.

Half of the Battenberg is on the bottom of the 0ven.

Not g reat.

It.s li ke toast, it.s horri ble.

But it tu rned out OK.

Yay!

That couldn't have gone much better, I don't think.

I .m really pretty amped about that, yeah.

Oh... Breathe.

I was aiming for middle-of-the-road, and I think that's what I got.

Don.t want to make a name for myself, first bake.

It wasn.t a resounding success, but I thoug ht it was useful.

NOEL: Each week, the Bakers. second challenge

will be a gingham covered mystery.

It's time for your first Technical Challenge,

which comes courtesy of Paul Hollyw00d.

# Hurray, Paul Hollywood ! #

So, Paul, any words of wisdom?

This is a classic.

We.re testing you on your timings and your consistency,

s0 read your recipes carefully.

Very helpful. Basically, "Read your recipes."

As ever, this Technical Challenge will be judged blind,

s0 we're going to have to ask these tw0 lovelies to beat it.

Off you pop.

Paul Hollywood would like you to make

six miniature pineapple upside down cakes.

Each should be topped with a fresh pineapple ring

and soaked in caramel syrup.

You have 90 minutes. on your marks...

Get set... Bake!

I absolutely love pineapple upside down cake.

My dad and my husband love it. So I've made it a few times.

I thi nk I .ve made pineapple u pside down cake in sch00l.

I n each Technical Challenge,

the bakers are given identical ingredients

and the same pared down recipe.

I .ve actually never made this before, funnily enough.

I .ve never even tried one.

I've heard of pi neapple u pside down cake.

I've not eaten one, I don't thi nk.

This is a classic bake.

Pineapple upside down cake is something I used to have

with school dinners, many y many y m00ns a90.

It does look lovely. Shall we taste it?

It's light, buttery, but als0, you have the perfect caramel.

If it goes too dark, it's t00 bitter.

But if you can't see the caramel,

you're not going to be able to get that caramel flavour.

And als0, the worst thing is ripping the sponge

when they're trying to get it out.

Getting it out of the tin is where most people come unstuck,

because the caramel sticks to the edge and it's really difficult.

Going to be interesting, then.

I don't want to eat all this, cos then I've got '2 to come.

I can't resist it.

Ditt0.

The fi rst step is, for the syrup,

tip 30 g of caster sugar I nt0 a pan...

And add tw0 tablespoons of water.

Place over a low heat and stir until the sugar dissolves.

I ncrease the heat and c00k to a golden caramel.

The caramel can crystallise very qu ickly.

I'm tryi ng not to stir it,

but equally, I need it to hurry u p because I don't have all day.

I .ve not made many caramels, so...

...slightly nervous.

So how's it going?

It's a case of multitasking and keeping my eyes on the syrup.

If you pull this off... I might just make it to next week!

The dry blue cake might become a distant memory!

No, I think that one will be haunting me for a while.

Remove from the heat and carefully pour I n the boili ng water.

Stand back, as the caramel will spit a bit.

And then 1'll reduce that and simmer it

until it is a syrup consistency.

You need to hurry up.

I'm fai rly happy.

It's looking a bit blonde,

s01 need to take the syrup that little bit further.

It's kind of getting close. I .m going to turn it down a little bit.

It looks like it could burn me.

It might be a bit to0 dark, I'm not sure.

It did smell like it was just about to burn, but...

...happy with it.

Now 1'm on to the very instructional stage of "Make the sponge."

So that's butter and sugar,

and you beat it until it.s lig ht.

And the eggs.

Add a little bit of flour as you go,

because it can just curdle a little bit.

I .m going to try and not have a dry sponge.

Prepare the moulds. Prepare the moulds.

S01've just lined them with butter,

just make to sure I can get them out.

Divide the syrup and place the pineapple ring

and a maraschino cherry int0 each mould.

So, syrup in fi rst... And then the pineapple.

I .m not quite sure what quantity I'm supposed to put in, though.

The level of syrup has to be precise.

I don't know if that can go on there.

WH ISPERS: That can't go on there.

Too little, and the cake won.t have the decadent caramel flavour

that Paul has demanded.

Try and get them all even.

But to0 much, and the liquid will prevent the sponge from rising.

Whoa.

Possi bly to0 much caramel.

Haven.t read things very well, have I?

Might have gone over a little bit.

Yikes.

S01'll need to weigh to make sure

that I .ve got equal amounts of batter.

Can't be doing with the fiddli ng.

So you.d rather make one, big, massive one? A massive tray bake,

to feed people. Like, a huge one we could all sit round? Yeah.

Li ke a table. Įust tear chunks off. Exactly.

Like sort of wild...animals. Animals. Yeah.

S01'm using a piping bag,

cos it.s just a wee bit faster and cleaner, hopefully.

Get ready to go into the 0ven.

So in it goes.

NOEL: 45 minutes remaining.

How long do they go into the 0ven for? You just watch it.

This is where I .m guessing. I don't know.

No. Well, don't look at me. I haven't got a clue!

OK.

OK.

I'm goi ng to start with ten, g ive them a wee check.

Like, '5 minutes?

I made a rookie error. Didn't butter the moulds.

They're more than likely going to stick.

Bakers, you've got 15 minutes left.

They smell cooked.

Well, I think they.re cooked,

but they're not up where they should be.

Yeah, far as I can tell, that's g00d.

They smell about right.

They look good. Look at those!

You've got skills! I hope s0.

I wasn.t sure, earlier. SH E LAUGHS

I .m joking. What do you want me to do with that?

No, 1'm going to... No, 1'm going to take... You can't, it's hot.

Just throw it behind you, like that!

Just throw it, someone will deal with it.

You don.t have to deal with that. No. You're a baking superstar.

Well, they just sunk, s0 they've not worked.

Oh, gosh. They're like toffee.

It's too much syrup, that's what it was.

Shall I do that thing that people do on Bake Off?

Įust do this for a little while.

Does this work? Do you thi nk this works?

Give it a waft.

A bit of waftage.

How long left?

Bakers... You...have...five... Minutes... Left.

Still quite warm. Oh, dear.

Yeah, I think I should turn them out.

Moment of truth.

That's one that.s good,

but the pineapple d id n.t come out, s0 we're on a rescue mission.

Oh... Oh!

That.s better.

SH E LAUGHS

They.re not even going to come out, I don't think.

Better than it might have been, put it that way.

It would have been nice to have nice, clean sides,

but I didn't grease my moulds.

They would have been even if I 'd managed to carve it out nicer.

I could just shape that like that.

Oh, they are a disaster, aren't they?

Bakers, you have one minute now.

Going to pipe the rosettes on, and I think they're g00d.

Put a bit of cream and a cherry on top.

I don't think they.ll be c00l enough.

It.s too hot.

Oh, that one was not ready.

The cream.s starting to fall 0ff.

Bakers, your time is up.

Oh, my cream just fell off.

Please place your pineapple upside down cakes

on the gingham cloth in front of your pictures.

What a hideous cake.

Oh, think I deserve a cherry.

Look at this. Oh, n0!

Go away...!

Oh!

No!

I'm so sorry.

Oh, my God.

Whoa...

I'm so sorry. There was a fly.

I went to blow it away and I knocked it. L00k.

Don.t worry about it. 1t.s fine. I'm s0 sorry.

I .m sure they can go by what they l00ked like

before I brought them over.

Let.s *ust tidy it up.

The good news is, the front two are absolutely fine,

and we.ll tell Paul what happened.

Oh, don.t cry, it.s all right.

It's OK. It.s such a problem to happen to someone.

Yeah, I know. You know what? He's 0K.

Total accident, isn't it? It happened. Accidents happen.

I blame Matt, really.

It was actually my fault

because I was looking at you at the time it happened.

And I think you were probably hypnotised by my beauty.

TH EY LAUGH

Maybe. I think this is what happened.

Paul and Prue are expecting

six identical pineapple upside down cakes,

topped with caramel, cream and crowned with a cherry.

And they'll have no idea whose is whose.

Oh.

Shall we start over here, Prue?

It's got a nice height to it, hasn't it?

And it.s about the right colour.

I think the cream was going on when they were still hot.

Let's have a look.

Nice and light. Very light. Well balanced.

Again, it's the heat, you can see where the cream has melted

and it.s slid off the top.

Good flavour, that cake. It just doesn't l00k great.

These do look neat.

Colour.s good and it.s pretty uniform as well across all six.

The balance between the sponge, the cream... It's g00d, isn't it?

...and the syrup together, the balance is g00d. It's lovely.

Moving on to number four.

Again, problems with the heat.

Coming out of the tin, just needs to be higher,

just a little bit more open.

It's a bit doughy.

Now, these look quite neat, the cherry sits well on the top.

Nice colour. And they are pretty uniform.

Lovely cake. 1t is a nice cake.

Moving on, now, l00ks quite dark in places.

That caramel is a bit dominant.

Because it.s a little darker.

This, on the other hand, is a bit t00 pale. It is pale.

They were rushing. They brought it out t00 early.

Put the cream on when it was piping hot

and then just poured 0ff the side.

It does not look a pretty thing. It doesn't.

I think, if you get it a little browner,

it takes away from some of the sweetness

because the caramel has that tiny little bit of bitterness. Anyway...

We are going from pale to very dark.

Now, this one has got an issue with the sticking in the tin,

but als0, that.s to0 dark, really. Yeah, it's a bit t00 dark.

It's quite bitter. Mm. And there's a lot of caramel. It's burnt.

And then we move on to one that.s probably just in the middle.

And looks really nice.

I mean, the piping is good, the caramel col0ur is g00d,

they are even, they.re all risen.

The caramel is just the right level s0 it brings in the col0ur,

the flavour. I've n0 problem with that at all.

Moving on to this one.

The piping is very good. The piping is excellent.

It has been put on when it is relatively c00l.

It's well-balanced, that. We have some caramel... It's lovely.

It's almost toffee-like. Mm.

And it balances beautifully with the sponge.

Now, we move from the sublime to number 11.

Issues bringing it out, issues with the sponge...

Didn't rise enough in the first place. Getting it out of the tin.

Too hot when the cream went on. Too hot when the cream went on.

What has happened to this? I don't think it's properly c00ked, is it?

It looks like it's been pushed together int0 the tin.

Now, moving 0nt0 the last one,

now, we heard there was an issue with this one where it was dropped.

This one, being the neatest one,

we.ll take that as a template for the rest.

They look quite dark down the side there. Almost burnt.

And that.s not because it was dropped on the fl00r.

That.s because it's been over caramelised. No.

They've got a nice height to them, though.

Mm. Delicious.

Paul and Prue will now rank the cakes from worst to best.

I n 12th place is this one.

Oh, Linda. Well, you know what?

There is only one way now is up from here, isn't it?

"Th spot is this one. Very bitter.

The caramel had gone way over the top.

You had a bit of a problem with it sticking.

And then, number ten, is this one. Loriea.

This is the 0pposite of that one. It's just a little t00 pale.

Dave is ninth, Mak, eighth, Marc is seventh,

Laura sixth, Hermine is fifth and Lottie is fourth.

1n third spot, we have this one.

Good consistency across the board and the sponge was very, very g00d.

And then, in second place...

...we have this one. Who is that? Peter. It is pretty well faultless.

But a smidgen below the winner.

Which leaves first place. Well done, Sura. They are very, very g00d.

The pipework was beautiful and sm00th.

The sponge, the caramel, well done.

APPLAUSE

It was bittersweet because I feel s0 sad for Dave.

Pete did really well.

I wish it d id n.t happen, to be honest.

It was a bit of a crackerjack of a day, I think, yeah.

I .m pretty pleased.

Don't li ke maki ng big mistakes. And that was a big mistake.

They asked for a pineapple upside down cake

and I give them a pineapple fritter, didn't I, really?

There.s just one cake challenge remaining

before we crown this year's first Star Baker

and reveal who will be leaving the tent.

So, Bake Off's got a new home.

We.re filming in a bubble.

I tell you what, I .m quite anxious about being locked up

for weeks on end with you three guys

and there's not a grown-up among you.

H E LAUGHS

No. I was really looking forward to spend I ng time with you, Prue.

You really were? Yeah.

I love how you two pretend we don't all live together in real life.

TH EY LAUGH

You .ve got some real talent I n the tent.

Su ra was a deserved wi nner I n the Technical. You've got Pete.

Hermine, I thi nk she.s in li ne for Star Baker as well.

So, who do think is in the bottom?

I thi nk Loriea, she had that bubble gum idea.

I thi nk Marc E and certainly Linda,

but there's a lot in the middle that could go either way.

It's very tough, isn.t it?

Somebody.s on through lockdown, and they've come here

and they.ve quarantined and they're

just in the competition for tw0 days.

I think that.s always the worst

is to go home right at the beginning. First.

We.ll have one big camera and they'll just walk 0ff int0 the

distance, socially distancing with that music from the Hulk at the end.

Yeah. TH EY H UM TUN E

Bakers, welcome back,

and I hope you.re ready for your very first Showstopper Challenge.

Paul and Prue would like you to make a cake bust

depicting your personal celebrity her0.

Your 3D cake bust must have a head and it must be made...

TH EY LAUGH

...and it must be made mainly from cake.

Although you can use some other edible details.

OK, you've got four hours.

On your marks. Get set. Bake.

Right, let's go. SH E SIGHS

OK. Roll my sleeves up.

I am petrified about this Showstopper.

It's just got s0 many things happening.

It.s given me quite a few sleepless nights, this one.

To make a cake bust head and shoulders of a person,

we.re asking them to be engineers, decorators, and bakers.

The big risk with a challenge like this is ending up with t00

much icing, too much buttercream, which will be t00 hea*,

make it to0 sweet,

even if it makes it l00k fantastic.

For me, the secret with this challenge is

which structure they.re goi ng to use to put the cake 0nt0.

If they don.t have a decent structu re or

they don.t bake the sponges correctly, it will collapse.

Hello. H I, Prue. Hello. Hi, Matt.

Tell us all about your bust. What you goi ng to be doi ng?

OK, I .m doing David Bowie as Ziggy stardust. Perfect.

Ziggy Stardust is going to be instantly recognisable

just because of the colours. Yeah.

A fondant lightning strike will decorate Marc's choc0late

sponge and vanilla buttercream reimagining

of the Thin White Duke.

One of the most wonderful things about David Bowie

is the shape of his face is s0 beautiful and s0...

It's quite slender.

The first time I made him, he l00ked more like Desperate Dan.

NOEL: And Bowie will be joined on stage by another musical legend.

My her0 is Bob Marley.

I just love his ethos not to worry about stuff.

I .ve been singing it all morning.

# Don't worry about a thing... #

SH E LAUGHS

MATT: After a difficult first day,

Linda's hoping her lemon and 0range sponge Bob

will be her redemption song,

filled with lemon and orange curds,

and a coconut rum mascarpone cream.

Is the alcohol there for Prue? H E LAUGHS

Well, I thought it might cheer Paul up.

H E LAUGHS Nothing cheers Paul up.

How much booze you got in there? A couple of bottles?

A bottle and a half. Have you? SH E LAUGHS

No!

And if that doesn't get the backstage party started.

Ay-oh!

Ay-oh!

I love Freddie Mercury.

You're a big Queen fan, yeah? Yeah.

NOEL: Laura.s lemon and elderflower Freddie Mercury

will take to the stage in a highly detailed fondant icing replica

of his iconic yellow jacket.

So, you.ve practised this cake.

The last ti me I did it, they head exploded and it went I n the bi n.

Right. Yeah. Cut.

SH E SN EEZES

Bless you. Too much chilli.

Hello, Loriea. Rig ht, Loriea.

Wh0 are you goi ng to be doing for you r bust?

I will be doing Miss Louise Bennett-Coverley.

She.s a Jamaican poet and she.s got a poem about identity.

And 1've got a mismatch of accents,

which I think works well for this.

Loriea will celebrate her Durham and Jamaican r00ts

with a choc0late sponge with scotch bonnet chilli

and spiced ginger and mang0 jam.

I have practised this multiple times.

And I think my first attempt, it l00ked like I created Dobby,

s0 you will get, hopefully, a better version of something like that.

Hi. Hello. I hear you're doing David. Yeah.

Is that because you pushed his cakes over?

No! No! No. Sorry, I got mixed up.

Wh0 are you doing? Sir David Attenbor0ugh.

What a ledge. He is a ledge.

Do you love him? I love him s0 much.

Have you ever met him? No. of course I'm not met him.

He.s coming today. of course he's not.

I texted him. Oh, sure. I said, "Sura needs you."

I do need him. I need a life model.

MATT: Sir David will be flavoured with coc0nut

and layered with raspberry Italian meringue buttercream.

People won't mind if you get it wrong,

but the animal kingdom will be furious.

Well, we can.t have that.

There.ll be voles, gerbils...

Coming for me! ..marmosets coming for you.

The odd pigeon. SH E LAUGHS

Good luck! Stop it.

MATT: But Sura's Sir David will have a rival.

I .m doing a cake bust of Charles Darwin.

Uh-huh.

I studied zoology at university and I thought the Bake 0ff tent

is a little bit like the survival of the fittest, s0... True!

TH EY LAUGH

Mark will carve a spiced ginger sponge with coc0nut buttercream

into a simple stone-style bust

of the pioneering naturalist.

I .m not a really decorative baker.

I als0 quite like the idea of doing someone who is not alive

s01 can.t offend them. H E LAUGHS

Whilst Lottie's chosen her0 is very much alive,

it doesn.t look like it at the moment.

I have a skull mould which I .m going to just build on top of,

because that.s what.s underneath someone's head, right?

Lottie's coc0nut and lime skull

will be transformed into a spectacled bust of Louis Theroux.

You know he was on Bake Off last year? I do, yeah.

So, actually, with Louis having been on the show,

you two guys will know how he tastes. Yeah, yeah.

He tastes a little bit coconut-y, doesn't he?

I think it sounds delicious.

Thank you. I hope so.

# Please cook and be nice, and don't BLEEP. #

Building a bust out of cake and several sponges...

More sponges than a Turkish bath.

...of varying sizes and shapes...

They're in.

...is creating a time management nightmare for the bakers.

I .ve got two timers on the go. One for the 0ven and one for my task.

1t.s very complicated, isn.t it?

But Rowan.s her0 demands something even more elaborate

than multiple sponges.

I am making Queen Marie Antoinette.

Oh. So there'll be a chocolate cake

with kirsch-soaked cherries

and then I .m making choux buns to make Her Majesty's haird0.

Whilst her choux haird0 might prove complicated,

things should be simpler

with Marie Antoinette.s face.

It.s a good idea with the mask in the silicon mould,

because that'll g ive you an I nstant I mage anyway... Yes, yes.

So you've got somethi ng to work from. I hope you do it justice.

Absolutely. Thank you. Good luck.

I .m just laughing to myself. "You must be completely mad."

H E CH UCKLES

Massive dash against the clock.

Completely bonkers.

Wh0 in their right mind...?

Really fancy a cup of tea, and I don't know why. Really?

Yeah, I don't know why.

Bakers, you are halfway through.

I just have s0 much to do

and I .m just really aware of s0 many different multiple elements.

Next, I .ve got to make coffee mascarpone cream

to go between the slices.

NOEL: As well as helping to hold their busts together...

S01'm going with raspberry Italian meringue buttercream.

...the bakers. fillings are another chance to deliver

show-stopping flavours.

This is my lemon and elderflower mascarpone cream filli ng.

I'm not havi ng hi m say that my cake is bland today.

This is ginger and mango jam.

I .m using a lot of ginger.

MATT: But Peter is taking a more subtle approach.

Between the cakes,

I'm *ust going to have a nice, si mple strawberry jam,

and some whipped double cream.

It.s a family favou rite.

The simple theme will continue between Peter's Victoria sandwich

rendition of his cycling her0, Sir Chris Hoy,

sporting fondant goggles and helmet.

That.s a clever way of getting round doing hair.

Precisely why I wanted to do it! And als0 goggles.

Yes, yes. So, n0 eyes.

I'm not great at sculptu re and art, s0 I thoug ht I'll go more si mple,

and try and get something that presents well.

Well, good luck, Peter. Thanks very much.

Right, are we ready?

I think that is, like, just cooked.

Yep.

Sorted.

Oh, he.s got a lot of sponge. Mm?

He.s got a lot of sponge. I know.

The sponges might be out of the 0ven...

This bit is so stressful.

It's so hot.

These are hot cakes.

...but until they're c00l enough to carve...

pop them in the fridge, because I can't do anything with that,

because they are still very warm.

...assembly will have to wait.

Oh, n0!

I just lost a sponge.

Ah, damn it.

I just dropped a sponge.

It's fixable, I think.

I think I can use it for the top, s0 it's all right.

I thi nk I .m doing OK for time.

I'm *ust trying to roll out as much fondant as I can

before the cakes come out of the freezer.

Using fondant will allow the bakers to craft the skin, hair

and clothing that will hopefully bring their heroes to life.

S01'm making beads for her necklace.

Wh0.s this? Prince Charles?

No... Shall I just keep guessing?

It's meant to be Tom DeLonge. Farrah Fawcett? Wh0? Tom DeLonge.

Blink 182?

Oh, I know who they are, yeah.

Are you a fan of that type of music, Noel?

Er, yeah.

No.

Fondant ears and a highly detailed fondant face and cap

will cover a strawberry, choc0late and mint homage

to Dave's favourite punk icon.

Do you know what music Matt likes?

Well, when I first met Matt, he was listening to Roger Whittaker.

Mm-hm. Do you know him? This is actually true.

No, 1 don.t know who he is.

# I .m going to leave 0ld Durham town

NOEL LAUGHS

# I .m going to leave 0ld Durham town

# And the leaving's going to get me down. #

You were trying to block that out a bit, weren't you? Roger Whittaker.

You were hoping that would end.

# Back in 1944... #

I don't really know who he is.

I'm *ust usi ng the pasta roller

to roll my d ress.

Wow. I'm doi ng Lu pita Nyong'0.

She's a Hollywood actress. Yes.

Black Panther. Yes.

Very beautiful girl. She is.

I hope, er, I could replicate that.

Hermine is aiming to capture Lupita's beauty by decorating

her chocolate and coffee sponges with fondant fabric

and very lifelike facial features.

I .m going to make ice mould eyes

to g ive it real eye look.

I hope it will look I mpressive.

Als0 keen to do his hero justice...

Tw0 eyeballs.

Some cheeky things.

...is Mak.

My her0 is Bill Bryson.

He.s an author 1've admired for decades.

I .ve been studying his face so much.

Honestly, I just know every little wrinkle, every n00k and cranny.

His lemon Madeira sponges will form the base for his

anatomically thought-out bust, and, to recreate Bill's flowing locks,

he has a special tool to hand.

It's a press for making Bombay mix and things like that,

and basically what 1'm trying to do is just create strands of hair.

Very nice. Can you make me some, please?

Well, just come over here, and I'll just... Yeah.

Yes, please. Yes. Thank you.

But things aren.t going quite s0 well at Rowan's hair salon.

No, come on, choux buns.

Why?

I'm hopi ng it will rise. We'll see.

Bakers, you have one hour remaining.

Oh!

You haven't seen my rolling pin, have you? No, not anywhere.

I .m going for the assembly.

I'm dreading this bit, actually, because it's...

...0h!

With their sponges cooled, the build can begin.

I .m not running any risk of anything slipping 0ff the mat.

I'm feeling a little bit nervous now about time,

cos these need to be, like, really frozen,

but I think they're cool enoug h to carve.

Here we go...

Stacking layers of delicate sponge and creamy fillings

is a precarious task.

It looks a bit like I .m performing some a*ul medieval torture,

but it is a necessity, and 1'm sure Louis would understand.

Well, I .ve got some choux, very flat choux,

s0 it will be a matter 0t whether it's worth using or not.

I don.t want to be criticised for my choux when it's not necessary,

s0 I .ll *ust, I'll wi ng it, as usual.

As the busts get taller...

The head's starting to droop forward.

...and heavier,

the strain on the sponges...

It.s all ki nd of cracki ng.

...starts to take its toll.

This is going to collapse, I think.

Oh, it.s a wobble.

No!

Oh, this is stressful.

Some of Freddie Mercury.s head is not there.

That ain.t meant to be happening, is it?

Oh, flipping heck!

Bakers, you have 30 minutes left.

It.s surprising how the time just flies, doesn't it?

When you're having fu n.

Wh0 just said they.re having fun?

OK, I'm *ust going to have to go for it.

God, have you ever been more stressed in your life?

Yeah, I've never been this stressed, mate.

As the fondant goes on...

Speak to me, Mr Bryson.

...engineering makes way for artistry.

To do this to your heroes is fairly horrendous, isn't it?

Mine doesn't look anything like him. It's just scary.

Just s0 stressful, paul.

Why on Earth did I get I nto this competition, I don't know.

You chose to come here. I know I d id!

TH EY LAUGH

What the hell is that? This? It's like a death mask!

Wh0 is it, the Grim Reaper?

Erm, it's supposed to be Louis Theroux.

Rude!

Rude. Have you ever seen Louis Theroux?

I have faith he.s goi ng to stand up.

Oh, he.s got the shortest head in the world. Oh!

Embarrassing. Making b00bs on national TV.

I don't know if 1've ever fancied a cake before! But I slightly do now!

We.ve decided to go for rice paper,

given the disaster with the choux buns,

erm, this seems like the best 0ption.

Bakers, you have ten minutes left.

It.s *ust not enoug h.

It's just all gone wrong.

Ki nd of like a bandanna, I'm tryi ng to put on there,

but it never seems to work as well as I need it to.

I .m just going to quickly paint his little eyes in.

Oh, man, he looks absolutely knackered. P00r David.

I like detail. It's calming.

Ti me factor-wise,

I thi nk it.s *ust going to have to be ki nd of silhouette-y, really.

I can't do it. You can.

I can't do it. I can.t put the head on. What do you need?

What do you need? I .ll help you.

I .ve got to put the head on but I can't do it.

I .m too scared.

Bakers, you have one minute left.

Do it! Oh...

Oh, just put it on, put it on.

Come on, Freddie, please stay together.

Oh, my God, Lou is, please don.t hate me when you see this.

Rowan, can I be of any assistance for the last wee bit, or not?

I thi nk I .m kind of there, actually, thank you.

I'll just do a bit more pi nni ng of these thi ngs and then...

Quick, quick, that just needs to sit on top. It's not going on top.

Oh! You .ve put the wrong bit in.

I just need to get some glasses on him.

As long as that *ust holds u p for a little bit.

Oh, n0, Freddie!

You .ve got to laug h, he's got a bl00dy hu nchback.

Quick, quick, quick! Quick, quick, quick! It's t00 big,

it.s to0 big, it's too big. This bit, this bit, this bit. Go, go, go.

OK, it's going to pierce throug h his head a little bit. It's fine.

I don't care.

Bakers, your time is up.

Thank you SO much for your help.

Step away from your cake busts.

Well, it wasn.t qu ite what I had planned, but you know, what is?

I .m going home. No, you're not. I am. I'm truly going home.

That was hard. Tell me about it!

Oh, my God, yours is about to fall 0ff! Oh!

No! No!

I've never run!

Sura, get something flat.

It's not in balance.

It'll fall again.

That's it. Somethi ng heavy. Stand it u p at the back.

That's it.

I had to put, like, the piping bags behind them,

s0 it looks like a travel cushion.

It's all right. He said you can use inedible supports.

H E GIGGLES

It's judgement time for the 12 cake busts.

Rowan, would you like to bring up your Showstopper?

The choux bu ns were a bit of a d isaster, s0 I had to improvise.

There.s a pattern forming here,

because you promised us almost the Parthenon yesterday

we didn.t get.

You promised us choux buns we haven't got. No.

Say less and then do more. Yes.

TH EY LAUGH

Having said that, you instantly recognise who it is.

I think it's absolutely brilliant. Thank you.

I just hope she tastes nice. Well, s0 do I.

Going to go through her cheek? Yeah.

No!

Oh, you brute. H E LAUGHS

It is a chocolate cake with ki rsch -soaked cherries.

Mm. Cherry flavour.s lovely.

Would have been nice to have the choux buns,

but, overall, I think you've made

but, overall, I think you've made a very tasty cake.

Thank you. Well done, Rowan.

Well, I have to say, he is recognisable. Definitely.

Thank you. That sort of slightly anxious l00k

is very Louis Theroux.

It is a coconut and li me sponge with a choc0late 0range buttercream.

You get all the flavours.

The orange, the lime, the coc0nut, but it's over baked. It's bone dry.

It's obviously Bill Bryson.

I do think it.s good, I love the detail on it. Thank you.

And what's inside it?

It.s a lemon madeira with redcu rrant jam.

Lovely flavour. But it's very dry.

And that.s a real shame.

I .d like to have seen a mouth on it,

because obviously, you know, Marley was known for his voice

and he hasn.t got a mouth. TH EY LAUGH

I actually think it.s delicious. It is.

Thank you. It's got all the elements to a very, very g00d sponge.

You can.t go wrong with citrus flavours with a lemon curd

floating through it.

It's very dramatic.

He.s got these wonderful athlete's shoulders,

he really looks as if he's puffing.

And I love the helmet.

It's clever and it's a good get out,

because wearing a helmet and a mask,

you know who it is.

I mean, Sir Chris has got many, many 0lympic medals,

and that's what he was wearing when he did it. It's excellent.

Let me just... Sorry, Chris. I was quite worried about this,

because I thought, Victoria sandwich and fresh cream

is all quite light and easily squashed

and you'd end up with a sort of pudding inside.

But you haven't. 1t looks lovely.

The 1talian meringue buttercream is delicious.

The strawberries, the cream, the sponge is spot on.

Mm. And it feels really fresh, doesn't it? Light. It's delicious.

The concept is great. And it's witty.

Well done, Peter. Well done, Peter.

Thank you so much.

Well, I think it's like a caricature,

s0 it's really good. Thank you.

Would you like to tell us what's inside it?

Mint and strawberry with a coc0a butter cream.

A bit toothpaste-y.

The mint is so strong and it has that very chemical taste.

It's a shame. Yeah.

You let yourself down a little bit on the texture and flavour.

Yeah, OK.

Erm...

That.s about as far away from David Bowie as you could get.

I 'd ag ree with you, actually. Yeah, he's lost his neck.

Yeah, yeah. More jabba the H utt. TH EY LAUGH

It.s a choc0late sponge with vanilla buttercream.

It's quite dense.

It's slightly overbaked. OK.

But it.s a great flavour.

Good effort. All right, thank you. Thank you.

The fact that you've put .'Guess who"

on this makes me think that you don't think that l00ks like her.

That's right.

Your work with the fondant is absolutely exquisite.

I actually thought it was real. Thank you.

So, let's hope it's as good inside... I hope t00.

...as it is outside.

Mm.

It's really lovely.

1t.s such a rich choc0late cake.

It's delicious.

Thank you. Yeah, I .d sit down, have a slice of that any time.

You can see who it is. It l00ks great. Thank you.

This is a g I nger spiced sponge

with a coc0nut buttercream.

Lovely. Very good flavour.

It's nice to see that you haven.t really 0verdone it with the spices.

You've got spices in it, you can identify them,

but it marries up beautifully with the ginger,

and it.s a well baked cake. Well done. Thank you.

We.ve got a picture of her in front of us now. Headscarf, tick.

Necklace, tick. Necklace, tick.

Resemblance to her... Resemblance... H E LAUGHS

...does not exist. Not s0 much.

It has got a chilli choc0late sponge

flavou red with scotch bonnet chilli powder

and g I nger and mango jam.

The chilli's a little bit 0verwhelming.

I do agree that you could lower the chilli a little.

Wow.

H E LAUGHS It's coming in waves.

But when you.ve got a wave of ginger as well, it's really, really strong.

Now, this is lining up with what happened yesterday as well.

Consistency is the word. There is...

You are consistent, absolutely.

He.s a reclining...

He's having a nap.

H E LAUGHS

Very neat on the shirt, very neat on the face.

And you can see who it is.

Right, let's have a look, shall we?

Gosh, that looks really tender.

It is a coconut sponge

with a raspberry Italian meringue buttercream.

I like the flavour.

1t.s not to0 dry, which is good, s0 it's nice and moist in there.

I think, overall, you.ve done something that l00ks like him.

It's quite smart, it.s neat.

You've done a good job there.

Thank you.

SH E LAUGHS Sorry.

You .re not supposed to laug h!

It was all going really well.

Li ke, his jacket looked great and everythi ng.

And then the head exploded.

H E LAUGHS

I thi nk... Yeah. But I .m hoping that the flavou rs will redeem.

And what are the flavours? Lemon and elderflower.

I do think his jacket is lovely.

Thank you. Yeah.

Mm. That is delicious.

Thank you.

I think one of the reasons it squashed s0 easily is

it is very most, isn't it? Mm.

Do you li ke it?

Erm... Oh, go on, say you li ke it.

I actually... I love it, yeah. Yes!

The flavours are really good. The elderflower's there.

I mean, it looks the way it does, but it actually tastes really nice.

And you can identify who it is.

Thank you. NOEL: Well done.

Well done. Oh, what a relief.

Come on, Pred. TH EY LAUGH

Let.s go.

Well done. Thank you.

My biggest fear today was that they were goi ng to say that

the cake was bland, cos then I knew I was going home.

I thi nk I .ve hopefully pulled it back.

I baked it how I like it, s0 it's t00 late to cross fingers

and toes now.

Kind of thought before that came together today

that that was it.

But if it is, I'm going out on a high.

Nobody wants to be the fi rst. And comi ng on the show,

I said, .. I don.t want to be the first."

But maybe that was my challenge - to accept being the fi rst to go.

Paul and Prue have made their decision.

Well, congratulations, bakers.

I have the rather pleasant job of announcing

this week's Star Baker.

And this week's Star Baker is...

...Peter.

TH EY CH EER AN D APPLAUD

Which means 1've got the horrible job

of announcing which baker is leaving us.

And the baker who.s going home is...

...Loriea. I .m sorry.

Aw. Aw.

Oh, darling, 0h, 1'm s0 sorry.

1t.s fine. Bless you. Thank you.

It might have been nice to stay a little bit longer,

but someone has to go, so...

Well done, mate. Thank you. You d id amazi ng to get here.

Remember that.

Yes, I am proud. I did quite well to get here.

And 1 stayed true to myself.

I .m so sorry. 1t.s fine.

It was really sad, actually,

cos I can see a lot of talent in Loriea,

and what was... H E SIGHS

As a judge, I can't get involved,

because I want to tell her, "Stop doing that, stop doing this,"

and it came down to overbaking and over-flavouring.

Can.t believe I .m through to next week.

I was sat on that chair ready to stand up.

SH E LAUGHS

Oh, my gosh.

Oh, fantastic.

I can't believe it. I was like, "Argh!"

Well done. Thank you.

Well-deserved.

I said I was putting my money on you.

TH EY CHUCKLE

Hey there. I just wanted to give you a quick call.

So, week one went pretty well.

I got Star Baker.

CH EERI NG, H E LAUGHS

Hooray! Well done.

Thank you. It was... It's pretty insane.

Next time...

...it.s biscuit week.

The bakers start off with a choc0laty fruity signature.

May the best mango win.

They go for gold in the Technical.

What is golden, do you know what I mean?

And face a fragile... SH E GASPS

I might well cry if this breaks.

...3D moulded Showstopper.

Nipple on and a nipple there.

Exactly. They are like breasts. They are.

Wh0 will be gasping for breath?

SH E GASPS And breathe.

And who will make the judges blush?

I remember worrying a bit about your very large nuts.

TH EY LAUGH Because...

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