Original subtitles

-Hello, it's Japanese Week.

-Konnichi wa! -What are you doing?

Why are you dressed like that?

-Well, you said come as a mango character.

-I said "a manga character". It's Japanese Week.

-Oh.

-Welcome to The Great British Bake Off.

You should take that off. You look ridiculous.

-No, I can't. It's stuck. -Oh, dear!

You're going to have to spend the rest of your career like that.

Old mango head. See you later!

-Bye.

Last time-

..the bakers constructed pastry cages-- It's bonkers!

-..in one of the most fragile challenges-

..the tent has ever seen.

Laura triumphed-

Laura!

..and won her first Star Baker.

-I'm still a bit in shock!

-Mark thought his dreams had shattered-- Oh, damn it!

-..but it was Linda-

-The way it looks doesn't look good.

-..who was left broken-hearted.

-I've been like a child at Disneyland, really.

One of the highlights of my life.

-Now-

-Cakes are boring.

-..it's Japanese Week-

-Well, that's a load of rubbish, innit?

-I hate matcha. You might as well just eat grass.

-It SMELLS nice-. Do you reckon? No.

..and the bakers are letting off steam.

-Burger off, Lottie-. YOU burger off.

-As the pressure builds-

-Oh, don't give me that look!

-..to a spectacular kawaii Showstopper-

-Can I do it?

-..who will light up the tent-

-It's lovely!

-..and who will be saying sayonara?

-It's cruel to say it's unedible,

but it's getting that way.

-It's Japanese Week!

Who would ever have thought I'd make it this far?

-I'm very excited for Japanese Week.

I think it's a bit more creative, a bit more free to do things,

and bring a bit of fun to the baking tent.

-Because we're all doing really different things

that are unfamiliar,

we all kind of feel like we're on a pretty level playing field,

but there's a lot that could go wrong.

Always.

-Bakers, hello,

or should I say konnichi wa,

because for the first time ever,

it's Japanese Week.

-We're all very excited,

and the judges today would love you to make

a batch of eight soft, delicious steamed buns.

-Now, Japanese buns are usually filled with pork or curry,

but you can choose any filling you like, sweet or savoury.

Noel, what would you fill your buns with?

-Human blood?

-Noel, this is a family show.

-Dog blood.

-Better.

You have two hours and 30 minutes.

-On your marks-

-..get set-

-..and bake.

-The adrenaline has kicked in.

Steamed buns it is.

-It is Japanese Week,

so I wouldn't be surprised if we didn't get

quite traditional Japanese fillings,

but we know what these bakers are like. They always surprise us.

-Every cut that we do, you must see the filling,

and we certainly must taste it.

On the bread side, it must be a soft, chewy roll,

but not TOO chewy.

Initially, you feel a tug, and then it melts in the mouth.

-Of course, the filling matters.

We want something delicious inside, but this is a bun challenge.

-I'm feeling good about Japanese Week.

Those are almost ready. I'm adding turmeric to it

to die the dough yellow,

cos the plan is they're going to look like little chickens.

-Naturally adding colour to his buns, with turmeric,

Dave will then be filling them with his favourite meal,

and one of Japan's most popular Western-inspired foods,

the katsu curry.

Cat poo curry? KatSU curry.

-Oh, katsu curry.

-And that's with raw chicken today.

I tested it in practice.

-Did you like that?

-What I was more worried about is that it wasn't going to cook,

but I did cook within that time.

-And how long are you steaming them for? 15 minutes.

-Good-. OK. All right, good luck. Thank you, Dave.

-Cheers. Thank you.

-NOEL: Dave's won't be the only buns

to be making an animal-like appearance.

-So I'm going to make them look like little pandas.

I've gone for pandas cos I think they look cute.

-I'm making little piggies,

like, little snouts and ears,

and sesame seeds for eyes.

It's quite a fun challenge, I think, isn't it?

-I'm going to be making my wee buns into wee lambs.

The lamb itself is going to be raw,

and that's going to be steamed in with the bun,

and I've got garlic, ginger, chilli, coriander,

fish sauce, soy sauce, honey, cumin.

It really packs a punch.

-Peter's lamb-shaped buns will be filled with a spiced lamb mince,

herded together with a Chinese stir-fry, packed with flavour.

-So how are you going to infuse that flavour into the lamb?

-So I'm just going to stir-fry off, like, the aromatics first,

and then that's going to be added into the lamb

and mixed through with the soy sauce and fish sauce.

-OK. How are you making them into lambs, then?

-I split my dough into two, so I've got a small portion here,

and I'm going to colour that black,

and then that's going to be used for the face and for the ears.

Just cut out wee shapes.

They look really quite cute.

-Great-. Lovely-. Thank you. -I hope you enjoy it.

-So do I.

-Just doing the window pane test.

If you can see light through it,

then it means that it's been worked enough, so now it's ready to prove.

-The timing of the prove is vital with this soft dough.

Under-prove and it will split-

-I would like it to about double in size.

-..but over-prove and it will collapse and be flat,

the opposite of the domed shiny buns the judges are expecting to see.

-I'll wait for it to triple in size.

Get more flavour into it.

-After I've coloured this dough and get it into proving,

then it's on to making the filling.

It's more Chinese-inspired than it is Japanese-inspired.

In Japanese Week, that might not be great, but it's delicious.

I've loved it.

-And Peter isn't the only baker with an East Asian inspiration.

-The Japanese element of it is the bun,

but this is probably more traditional Chinese-flavoured pork.

I'm just going to fry it for about 20 minutes.

Get it nice and crispy.

You can't put raw pork belly in a steamed bun.

I think it would be absolutely savage, to be honest!

-Laura is doubling up on her flavours and decoration

with her eight little pigs,

built around pork belly in a Chinese-style sticky sauce.

-Tell us about the sticky sauce.

-Some hoisin going in there, some oyster sauce, some sake,

a bit of honey.

-Ticks all the boxes, all the flavours, I'm going,

"Yep, yep, yep, yep".

-You've practised this? Yeah.

The filling's gone down a real treat at home, so, yeah.

-Oh, good. Yeah, I think it will do with me, as well, to be honest!

-Good!

-NOEL: Across the border from China, lie the flavours of India,

via Marc's kitchen in Cornwall.

-The eldest daughter, Jasmine, has got really into cooking,

and particularly into curries.

We tried a few curries in these steamed buns,

and as soon as she made this dhal,

we sat down at a table, we all bit into it and we all just went, Hmmmm!

So hence why it's called the Hmmm Dhal Steamed Bun.

-Marc will be colouring and flavouring his dough

with smoked paprika to complement

his two Indian flavours

of mango chutney

and apple-sweetened lentil dhal.

-Oh, it sounds lovely-. OK.

-Curry dhal, mango chutney- -And I'm hoping to fold them

in the traditional way, as well.

-OK, how are you doing that, then?

-With great skill, hopefully.

-Great skill.

-While Marc will be trying to twist together his vegetarian filling,

two of the bakers are doing their twist on the all-time classic,

meat in a bun.

-So I'm doing burger buns.

-Oh, excellent. -I'm using beef mince, gherkins,

er, cheese-- Oh, gherkin. Can you do one without a gherkin, for me?

-What, do you not like gherkins? -I don't like gherkins.

-Oh, no. Really? OK, I'll do one without gherkins.

-Thanks, buddy-. All right.

-Never judge a man on his gherkins. -Yeah, yeah.

-Mark is mixing together beef mince

with onion, cheese,

tomato puree and gherkins.

But after Paul's recent disclosure, he's making an adjustment.

-So I'm doing a little one without gherkins.

-For Paul? Yeah, for Paul.

-Wow! What is he, five?!

-It is a bit like that! Paul, write down on here what you like.

I mean, he's supposed to be a judge, a man of the world,

with an exquisite taste palate.

-Yeah-. Good luck-. Thank you.

Lottie's also doing a burger, though, as well, isn't she?

-She's not as good as you.

I'm not going to lie. She's lucky to still be here.

-My burgers are way better than Lottie's.

Burger off, Lottie.

-YOU burger off.

-Oh, it's on! Some healthy rivalry going on here.

-We've been saving that for ages.

Our techniques are slightly different,

so he's frying his off,

I'm putting mine in raw, but they're pretty similar.

So if Mark gets a handshake,

I'll be very happy for him.

-Lottie will be assembling her buns in the traditional fashion,

by building layers of beef patty,

onions, cheese and bacon.

And to add to the burger feel,

she'll also be serving up spiralised chips.

-And you're making chips, too? Yeah, which obviously you won't eat but-

-PRUE: There might be a few chip eaters.

-I think there might be, yeah.

-Are you doing any gherkin?

-Yeah-. Oh, Paul'll be delighted.

-Can you do one without a gherkin, for me?

-Yeah, maybe-. Thank you.

-He hates gherkins-. Really? Yeah.

-Really hates it? Yeah.

-OK, no gherkin.

-The gherkin ain't workin'.

-Gherkin doesn't work for me!

-I'll give that a quick minute and then I'm going to ad the water.

-In contrast to baking, which dries the dough,

steaming raises its moisture levels-

-If the sauce is too wet, going into steamed buns,

it's really hard to keep that sauce inside.

So I need to thicken it, so it's more of a paste,

and then when it steams, that sort of reintroduces liquid to it.

-..so any fillings with a high liquid content could result

in soggy, undercooked buns.

-I need some oyster sauce.

I'm trying to celebrate Japan with my flavour.

The brief said Japanese bun, so it's good inspiration.

I don't know what I'm doing HERE, though.

-Going all in on the Japanese theme,

Hermine is aiming to achieve a rich, umami taste to her pandas,

with Japanese-style spiced chicken,

dried shrimps and shiitake mushrooms.

-How are you feeling about Japanese Week, then, Hermine,

because you're probably one of the most consistent of bakers, thus far?

-Well, thank you for the vote of confidence,

but, erm, yeah, see, it was all a new sort of learning journey for me,

but through my research,

I found Japanese baking had some French influence in there-. Yeah.

-So I'm hoping to draw on my knowledge of French patisserie.

-We have to see if it works.

-Yes! Thank you, Hermine. Looking forward to it-. Thank you.

-Good luck-. Thank you.

Paul said I'm the most consistent baker. Isn't that lovely?

Well, I better get back to work now,

before he takes that back!

-Bakers, you are halfway through!

And make sure it all works. You don't want to look silly on TV.

-Right, I've got to check my dough.

-With the dough's coming out of the proving drawer,

they must be separated and weighed into equal amounts-

-I'm going to stick to what I did in practice,

and they're going to each be 49 or 50g in weight.

-..in order to fulfil the uniformity required by the brief.

-I'm not weighing the dough.

I'm just eyeballing the dough.

There's a lot of winging and eyeballing that goes on in the tent!

-It's just like an assembly line that I have set up,

so it goes, like, patty, bacon, cheese, relish.

I've got to remember to do one without relish for Paul.

-Cos I know what one he's going to eat,

it almost makes the pressure greater on that one!

-The fillings must be centralised in the bun,

as too near the top or bottom could see it split the tender dough

and pour out-

-I'd probably say you want about two thirds filling, the rest dough.

That's how I like it, anyway. I don't know if Paul will.

-..but adding too much filling could yield the same disastrous results.

-A minor issue, that I've been too generous in filling

the first seven buns, and have run out of mixture,

so I'm doing a bit of a slapdash final mixture.

Hopefully I can persuade the judges to move away from that one.

-Tricky moment-. Wrapping it up. -This is wear it gets tricky.

-Oh, tricky, I can see what you're saying.

Yeah, it's like putting jam in a cowboy hat.

It's not really working out, is it?

-This is the bit that I don't really know how to do,

if I'm being honest.

There's probably a technique. What it is, I don't know.

-It has not closed properly!

-I have to be precise.

The competition's stepped up,

but Mark's not doing chips, so-

-Chips? Did they ask for chips?

-Who doesn't want chips, mate?

-Are you doing steamed chips?

-Yeah, I'm doing steamed chips, yeah.

-It's all about the decoration now,

so I need to get everything all together.

-Once the bakers have added their distinctive decorations,

it's full steam ahead.

-So these are the little snouts for my little piggies.

-SHE MAKES PIGGY NOISES

-I feel like I'm going to get a lot of hate online

from vegetarians worldwide for this.

-I've got to wrap this around the outside of the steamed bun

just to represent the patty in the middle.

-The water's actually boiling now.

I'll get that ready to start steaming these.

Make sure there's enough space in between each of them.

-They will obviously expand and rise throughout, so too close together,

then they will touch and be stuck together.

-That's the last one.

-Right, so we're going to put those on.

-Once the lid is on the steamer, it needs to remain airtight-

-They need 15 minutes, so I'll give them until the end.

-..so the bakers won't discover how successful their buns are

until they're ready to come out.

-Waiting now.

-Bakers, you only have ten minutes left.

That sounded like me.

MATT MOUTHS: I know.

-Well, that's good, cos I've got nine minutes left on my bake.

-Just like The Chamber Of Secrets.

I just hope they're cooked.

-Patience is a virtue, but I always lift it in practice,

and now I'm a bit worried that because I lift it in practice,

that's how long the cooking time is, based on me lifting it.

-Is this your thing, Japanese business?

-I mean, I am having fun this week.

I just like it being a bit different.

-Yeah, exactly-. Cakes are boring.

-Let's both say that into the camera.

BOTH:- Cakes are boring.

-OK? So, enough with the cakes.

-Very plump sheep.

-Yeah.

-They look ready when they've popped.

-Good God. They've puffed up.

-Bakers, you have one minute left!

One minute.

-They're coming out, they're coming out.

-Just a case of going for it, I think.

-Whoa! We've got some big piggies.

-Ooh.

-P for Paul right here, the one without gherkins.

-OK, let's get these ones in.

-God, they're hot!

-They're looking good.

-I THINK they look like pandas.

-Happy with them.

-Oh, they don't look very good.

Poor little piggy.

-OK, bakers, your time is up.

Please step away from your delicious buns.

-They look good.

Look like little burgers. Nice.

-Mark's are better than mine. Livid.

-MATT:- It's time for the bakers' steamed buns

to face the judgment of Paul and Prue.

-Hi, Hermine-Hi, Hermine.

-You need bigger eyes for the pandas.

-Panda-ish.

-They're nearly even.

-It's a little untidy on the shaping.

You know, on the side? But they're not bad.

-It's not dead in the middle.

-It's mainly bread.

There's an arch there of flavour.

-I love it. I think the bread is soft

but it's a little bit chewy, which is lovely.

And the filling is just delicious.

-Thanks-. It tastes very good. It's full of flavour.

It packs a punch in the little bit that you do have.

And the bun is actually beautifully baked.

The shaping could have been a little bit neater,

but the flavour is very, very good.

Thank you, Hermine-. Thank you.

-Lovely.

-Well, you've managed to achieve a nice, smooth top, actually.

A bit of a shine on it.

You've got some sesame, some have fallen off.

-Well, that one there doesn't have the gherkins in it.

So I wanted to make sure- -I love sesame seed.

-Oh, sorry. I wanted to make sure!

-Nice filling. It's in the middle.

-It's got a nice, bready look. -Good flavour.

The burger bit is quite dry.

-A bit of mayonnaise, tomato ketchup in there,

that would have softened it a little bit.

But, actually, the taste is good and the bun is very, very good.

It's slightly chewy.

You've got that smooth top. -It's soft.

-But it is baked all the way through. -Good.

-Simple, but highly effective.

-Thank you very much.

-Obviously you've had a few issues with the dough.

It's seeping through.

You've probably got too much filling in there.

That's what it looks like.

They're all a bit irregular, but that's down to the filling.

You can see the arch, which I don't really mind,

but you can see why it's broken through.

-Yeah-. It's so close to the outside.

It was always going to burst through,

but your bread looks good.

-That looks really good bread, doesn't it?

It smells fantastic.

-It tastes lovely.

It's a bit dry, but it tastes beautiful.

-The flavour's wonderful.

The meat is tough.

The bit of sticky sauce is lovely but you need more of it.

-Very, very dry, but very, very beautiful.

-Well, I think they look absolutely lovely.

-Thank you-. They've obviously touched a bit in the steamer,

but that's because they're so big.

-I think they are too big. -Yeah.

-You've lost the shape a little bit. -Yeah.

-But the colour looks good. Decoration looks good.

-Thank you-. Right down at the bottom on the filling.

-Yeah.

-It tastes great.

It's a lentil dhal, is it?

-Yes, lentil and apple.

-But you've still got a little bit of bite in the apple.

It's unusual.

-The paprika works really well with the curry

going through the middle.

It could have overwhelmed it and it hasn't.

So you are carrying flavour.

My only issue is the size. -Sure, yeah.

-I don't mind them being too big.

But then I'm greedy.

-PAUL LAUGHS -They look great.

I love the addition of the colour.

You've got a little bit of marking on there.

-Yeah, I wasn't happy-

-Where the fillings are trying to pull through.

They're very neat, very bold, well shaped,

nice and shiny, smooth.

So, you have this arch again of flavour-. Yes.

Yeah.

-I love the chicken.

I think the texture's great.

The bread is lovely.

Either I needed a bit more filling or a bit stronger.

More curry, really-. Yeah.

-I don't know. I think they are very, very good.

And you've managed to get the flavour in the arch as well

all the way through. That's delicious.

My only gripe is it's coming through.

-Yeah, that's what I don't like. -Thank you.

-Thank you-Cheers.

-Can you see these little creases?

They're air pockets that have shrunk back in.

That's to do with the way you've tightened the ball up,

but they do look round.

Beautifully aromatic.

The problem is you've not tightened it up around the meat.

So it's pulled away, and what you're left with

is very little dough.

There's actually more meat than there is dough.

-Too much filling? -Yeah.

-That tastes absolutely wonderful.

I love the flavour.

-I think your flavours are great.

Just watch the buns.

-This one's for Paul-OK.

-It doesn't have gherkins in the relish.

-They all seem pretty similar in size.

The little bit of decoration is quite nice.

That looks like a burger, doesn't it?

-It does! Bacon, cheese, burger and relish.

It just has to taste good now, Lottie.

-It's like having a burger - a dry burger -

but nevertheless a burger.

The flavour is spot on.

-It went in raw, didn't it? -Yeah-. Mm.

-I think it's really difficult to do, if you're steaming,

get it really cooked at the outside and still rare in the middle.

-You probably need a little bit more fat in the meat.

Nevertheless, the flavour's excellent.

The way the bun wraps around the filling-

-They're beautiful. -It's a beautiful bun.

-Well done, Lottie. -Thank you.

-Thank you-Thanks.

I'm really pleased with that.

I think I got away with it, considering.

He said mine was dry, but if he'd eaten it with the relish

then it wouldn't have been dry.

I was too scared to say it to his face.

-I'm chuffed that it's come off this morning.

But I've been in this position before,

where I've had a good Signature

and then it's sort of all gone wrong after that.

So I want to just keep that momentum and really push through

with the next two challenges now.

-I'm disappointed to have got bad feedback,

but I think, going into the Technical,

you can always pull it back.

I've been relatively good at them in the past,

so hopefully that's going to continue today.

-NOEL: With mystery ingredients shrouded in gingham,

the bakers can only guess what fate awaits them

in the Technical Challenge.

Hello, bakers. It's time for your Technical Challenge,

which today has been set for you by the lovely Prue.

Prue, any words of advice?

-When you read this recipe,

do not panic.

There's nothing in there that you haven't done before.

-Well, as ever, this challenge is judged blind.

So we'd like to ask Paul and Prue to leave the tent.

-She said don't panic.

That definitely means panic.

-Prue would like you each to make a matcha crepe cake.

This is comprised of 12 matcha filled crepes

stacked one on top of the other.

-They need to be layered with strawberries

and a white chocolate ganache buttercream

and decorated and topped with fresh fruit

and edible flowers.

-You have two hours.

On your marks.

-Get set.

-Bake.

-Macha crepe cake - yeah, I've not heard of it.

I've not even heard of making a cake out of crepes before.

-Not what I expected, but crepes!

I mean, like, what could possibly go wrong with crepes?

So, Prue, you've chosen a matcha crepe cake.

It looks unusual from the outside,

but when you cut into it you go, "Wow!"

It's striking, isn't it? -Yeah, it's pretty.

-You can see the buttercream.

-And the crepes are really thin, aren't they?

-They are-. And then VERY thin slices of strawberry.

-The strawberries really lift it.

You do get a matcha flavour.

-The bitterness of the matcha sort of cuts the sweetness

of the white chocolate ganache buttercream.

-Yeah, I agree. Where do you think the bakers are going to go wrong?

Because I can see a few things - consistency being one.

-Yeah, they do need to make them thin crepes

or they won't get 11 out of the mixture.

And, also, where the bakers may be in real trouble is,

if they take ages doing the layering,

they won't get it set.

-I think it's a great challenge.

-I think we should stop eating this.

We've got to eat another seven of them.

-That's true.

-For the batter, pour the milk into the pan with the sugar

and cook over a low heat.

-Step two, whisk in the eggs followed by the butter.

-This is matcha powder.

I actually hate matcha.

You might as well just eat grass.

-Smells nice.

-Do you reckon?! -No.

-Mm, delicious! Look at that!

It looks so weird.

-Are you a matcha fan?

-Well, as a drink, yes.

It's very good for you.

It has a load of antioxidants.

-Oh, good. Because I HATE oxidants.

I am totally antioxidants.

-For the filling, melt the chocolate and cream together

and then make a Swiss meringue.

-A Swiss meringue? I've circled that.

I don't know how to do that.

It's something to do with hot sugar.

I think it is hot sugar.

-The principle's to heat up your eggs and sugar

over a bain-marie whilst whisking

so that the sugars all dissolve

and the eggs are getting nice and frothy.

-It is thickening up.

But I've got a nasty feeling

I'm looking for a particular temperature.

Absolutely no idea what that would be.

-I think it looks good.

It's got peaks, it's holding its shape.

I'm going to go with it.

-In a separate bowl, whisk the butter until light and fluffy.

I'm going to do that in this bad boy

because I think whisking butter is no mean feat.

-I think we should start with a new butter.

Take two.

-I mean, that's pretty light and fluffy,

so I'm going to add chocolate ganache now.

-Then add the meringue.

-Do I whisk in the meringue?

Do I fold in the meringue?

-I'm folding the meringue to keep the air in.

-I'm going to whisk in the meringue.

-Slice the strawberries wafer thin.

-Do you know, I'm quite excited for slicing strawberries

cos that's something I understand.

-MARK:- Is that too thick?

-Yeah.

-It's as wafer thin as my sausage fingers can get it, all right?

She's just annoyed because I beat her in the burgers earlier.

-MARK LAUGHS

-OK, bakers, you are halfway through.

Cupcake? No, I'm fine.

-Make one crepe using the 30 centimetre pan.

-This is all about precision.

The crepes have all got to be the same thickness and colour.

Whether that's what they get-

-Is that batter for 12 pancakes? -Apparently.

So they're going to be VERY thin. -They're going to be very thin.

But that's pretty good, isn't it? -Yeah, for a crepe.

-Yeah. Paul's gone for a crepe, actually.

-I'm not too sure how long it needs.

I'm just going to obviously make sure it doesn't burn.

Where this will be the top layer, I want it to look good.

-Can I flip that? -No. Please don't do that.

-You're not going to use that one, are you?

Oh, sorry.

-Just how the hell do you get that out without it all breaking up?

-Lottie, there's something in the instructions

that says you've got to flip your matcha pancakes.

-I just don't think that's accurate, Noel.

-No? No.

-I don't think you're supposed to be using

your grubby fingers, are you? -Look, it's stuck!

-Oh, crumbs.

This fellow broke,

so rather than his destiny being a large pancake,

he's going to become a small pancake.

-I think they need to be a little thinner.

I'm a little worried I might not have enough mix.

-Round two at the big boy.

-I think I know where you're going wrong.

You need to flip them. Yeah? -Yeah.

-Will you flip? -I will flip.

-Will you? -I will flip.

-Oh, my God! -I know.

-He's going to flip it! Peter's going to flip!

Come on, flip that baby and catch it in the pan.

I meant, like, with one hand.

You know, like- -With one hand?

-No? Definitely not.

No chance.

-Using the 24 centimetre pan, make 11 further crepes.

The challenge is getting the right amount of crepes out.

-Well, that's a load of rubbish, isn't it?

-You need to flip it like a traditional pancake.

-If I did it and there's only 11 layers when I present it,

do I just say "Noel made me flip a pancake?"

-So mathematical! Why don't you let that all go?

Just trust the laws-?

-Five done, this is number six.

It's going to be really close, actually.

-Go on, go on!

-No-. Oh!

You were virtually flipping it!

-I'm worried there's not going to be enough mixture, you know?

-Can I make this stretch?

Oh, come on! Come on!

-Come on.

That's quite thick. Go on!

Yes!

The winner, right here.

The winner!

-Five, six, seven.

I don't think I'm going to have enough, actually.

I'll do as many as I can.

-Yeah, that's never going to make enough, is it?

Great.

-TOGETHER: Bakers, you have half an hour left.

-To assemble, cut two long strips of baking paper

50 centimetres by 10 centimetres, and arrange them as a cross.

-Place to largest crepe in the centre of the paper cross,

spoon filling on top

and spread evenly.

-Place one of the smaller crepes in the centre of the large crepe

and spread with the filling.

-Add in a layer of strawberries between each layer

of two crepes.

So-

Bit hard to compute.

-Crepe, butter, yeah.

So now it's buttercream, yeah.

And then strawberries.

-I feel like I need to work much quicker.

-Let's do one more strawberry layer.

This isn't a layer now. This is puree.

-That's the last crepe.

-Hold the ends of the paper cross and, using them as a handle,

lift the cake into the centre of the bowl.

-This is terrifying.

-Slip the strips of paper from under the cake.

-Well, that's easier said than done, isn't it?

-What I think I'm going to do is leave the greaseproof in.

-That's just all collapsed at one side.

That is a mess.

-Place in the freezer to set.

-I don't think I can fix that side cos it's all tucked underneath.

I just need to get it in the fridge now.

-MARC SIGHS

Bakers, you have ten minutes left.

Ten minutes.

-Turn the cake out and dust with matcha powder,

and decorate with a crescent of fruit and edible flowers.

-That doesn't look too bad.

-Ooh, look at that bit!

It just looks so shoddy, the sides of it.

-Do you know what? I mean, it's not Japanese great,

but it's all right.

-Oh, it looks horrendous, doesn't it?

Fill the crevices with matcha powder.

-Crescent-

-What's a crescent of fruit?

-Crescent is, like, half, isn't it?

I knew that.

-OK, sure, sure.

-Bakers, you have one minute left.

-I don't know what a crescent is so I've gone four seasons.

-Am I not just loving this?

-BEEP.

-Bakers, your time is up.

-Looks like a crepe cake.

Game, set, matcha.

Please bring your mille crepe cakes to the front

and place them behind your photograph.

-That was not my best work.

-Paul and Prue are expecting an exquisitely decorated

mille crepe cake containing 14 delicate layers

of matcha-filled crepes,

smooth white chocolate buttercream and wafer-thin strawberries.

-Shall we start with that one?

-The semicircle of fruit and flowers looks OK.

-It's not perfectly enfolded.

-Yeah, it's not tucked in.

Should we have a look and see what it's like inside?

-The strawberries are a little bit too thick.

They need to be really thin,

otherwise they get very wet and slidy

and it all falls to bits.

-But, actually, the flavour's not too bad at all.

Right, moving on.

There's a lot going on. We didn't want the whole thing covered.

-Yeah, we did ask for a semicircle.

-Let's have a look inside.

The ganache looks OK.

The strawberries are nice and thin.

You get that white chocolate, don't you?

-It's very nice. It's just not very well decorated.

-No, it's not.

OK, moving on to number three.

A full circle of flowers.

It's a bit of a mess around the outside as well.

Lots of layers here. It's nice and neat, though.

The inside is better than the outside.

Ganache is OK, strawberries are nice and light as well.

This isn't too bad.

It's a bit neater around outside.

But they've got too much coconut on the top.

You want to celebrate the matcha, not the coconut.

Cuts well.

It's pretty neat.

-It tastes good, and the ganache is delicious.

-It's nice and silky smooth.

-OK. -Now, I quite like this one.

-Yes. I mean, that's what it should look like.

-Let's have a look.

-Very nice.

-Your flavour's good, ganache is good-. Delicious.

-And I like the look of that one. -Yeah, very good.

OK, this one's a little small. -This looks a bit sad.

It is a bit small. It's very thin.

Let's have a look inside here.

You see, that's hardly got any layers in there.

I'm only counting a handful. They're very thick.

Because the crepe are a bit thick,

they're too chewy.

All right, moving onto the last one.

It's a bit of a mess around the outside.

It's a bit mottled, isn't it?

There's not many in there either.

Very thick layers, aren't they?

They've got a lot of filling because they lack the pancakes.

-Well! That's going to be interesting judging.

-Prue and Paul will now rank the mille crepe cakes

from worst to first.

-So, in seventh place we have this one.

It tasted very good.

But, Laura, you know the problem.

There weren't enough crepe.

-In sixth spot we have this one.

Who's is this?

Just lack of crepes, really.

And the size of your strawberries needs to be much thinner.

-OK.

-In fifth place, we have this one.

It's just very ugly at the side.

And the strawberries were a bit too big

so they've leaked.

-Hermine is fourth.

And Dave is third.

-And in second spot we have this one.

Lottie, it's not bad at all.

Didn't need the coconut on the top, but the inside looks pretty nice.

-Which leaves-

..Peter.

Lovely, thin strawberry slices, excellent buttercream,

neatly done, perfect flowers and crescents.

It's a model.

-APPLAUSE

-I felt right at the bottom of the pile this morning,

so really needed a strong performance, there.

Absolutely chuffed.

Yeah, a very nice way to end the day.

I think I'll sleep a little bit easier tonight.

-Disappointed. I wanted to do better than that.

It is hard now. The differences between all of us

is so minuscule,

but fifth out of seven is definitely towards the bottom.

-Someone's got to come last, haven't they?

You bake well when doing things you love,

and I had no love for matcha.

I just don't really fancy eating or making a swamp.

Going to have to pull it out of the bag tomorrow, aren't I?

-Just the Showstopper Challenge remains before we discover

who will be Star Baker and who will be saying sayonara to the tent.

-So, Paul, you were recently in Japan.

How are you finding the bakers' Japanese offerings?

-I was quite surprised how good they all were.

It's quite difficult to do steamed buns properly.

-The mille crepe matcha cake. -That wasn't bad either.

-They mostly achieved it.

-I mean, overall, all the cakes tasted pretty good.

I think coming into the Showstopper today,

Lottie and Dave were doing really well so far in both challenges.

And they are definitely in line for Star Baker.

But then, down at the bottom, and it's not nice to say, is Laura.

Because Laura struggled in the sig.

She also was last in the technical.

In the middle, Hermine and Mark L.

They could float down or up.

And what's really odd is sometimes, as a judge, you've got

to take your opinions on a flavour, for instance, that you may not

particularly like. -You don't like matcha.

-No, I don't particularly like matcha-. Or gherkins.

You don't like green food, we've noticed? No, that's true.

-I don't like hardly any food. So I'd be a bad judge, right?

I'm all about the eyes.

I like looking at things, but I don't want to put them in my mouth.

-That's a very odd thing to say.

-LAUGHTER

-Good morning, bakers, welcome back to the tent

for your Showstopper Challenge.

Today, the judges would like you each to make

a spectacular kawaii cake.

-Kawaii is a style rooted in Japanese culture

that means all things cute and charming.

Cute and Charming. That's our double act name, isn't it?

-Oh, I thought we were Little and Often-. Oh, yeah. We are.

-Now your flavours, type of sponge and decoration should take

their inspiration from Japanese cuisine.

-How long they got?

-Oh, they have four hours-. Woo.

On your marks-. Get set-. Bake!

-So many eggs.

Kawaii means cute in Japanese.

I'm really taking that word and running with it with this one.

-Today's Showstopper, think animation. Think cartoon.

Traditionally in Japan, they'll be using something like an angel cake

or a chiffon cake. So very light.

-It would be nice to see the bakers think about Japanese flavours

like yuzu, matcha or sake.

-And we've asked the bakers, the highly decorate it.

We want the cake to have lots of colour.

We want to be quite vibrant, quite neat, sharp, professional,

but it's got to look cute and taste good.

Hello, Mark-. Hello-. Hi.

Tell us all about your kawaii cake.

-So I'm making an avocado cake, so it's going to be two avocado

halves decorated with an emoji, kawaii style.

They'll have little emotions on their faces, like Japanese

characters, almost. -I'm loving this idea.

Using avocado chiffon sponges, green fondant

and buttercream filling.

Mark is going to bring two avocados to life,

who will also be proud parents.

-The stone of one of them will be tempered milk chocolate

filled with baby avocados.

-Wow.

-Getting in touch with your feminine side, making little avocado babies.

-Good luck. Thank you, Mark. -Thank you.

-Not only must the bakers create cute cartoon characters

in their kawaii cakes-

-It's going to taste of toasted soy bean.

-..The judges also expect a delicious balance of Japanese flavours.

-So I've gone for matcha. Matcha is highly used in Japan.

Also, there's rose water. Matcha's very earthy.

So it's a floral flavour to complement it.

-Dave's kawaii cake will be filled

with chocolate sponge, matcha and rose sponge

and decorated in tribute to his best friend.

-My dog is Japanese-. He is, isn't he?

-He's a Japanese Shiba Inu.

My dog's name is Yoki, which is shortly for Yokohama.

It's a Japanese city-. Oh!

-And Dave is not the only baker inspired by a canine companion.

-I'll making a cake in the form of my little dog, Hamish.

A border terrier, very cheeky.

Incredibly naughty, but very friendly and a bit cute.

-Hoping his dog will be best in show Mark's border terrier Hamish

will be brought to life in a lemon Swiss meringue buttercream layered

between two sponges, one honey and tahini, the other ginger

and soy bean powder. -How is it going to look like a dog?

-Using different coloured fondant to make the eyes, ears and nose.

-The weight of the fondant, do you not find concertinas up?

-In practice, no. It seems to be OK.

-The bakers need to think carefully about their choice of sponge.

-For as tall as the cake is going to be, they need to be sturdy.

They need to hold their shape and hold the filling in there.

-If they're too dense, they'll be unpleasant to eat.

-The cake itself is called a castella cake.

It's a fairly robust cake.

The texture is kind of like a kitchen sponge.

-If they're too light, they may buckle under the weight

of their decorations.

-Got a traditional chiffon sponge, they're very light and fluffy.

It has the potential to collapse quite easily.

And in practice it's been hit and miss.

-And Lottie is taking an even bigger risk with her choice of sponge.

-So I am making a cotton jiggle cake.

-A cotton jiggle cake? Yeah.

And I'm making that into a toadstool.

-It's called jiggle because it's like a souffle-. Yeah.

-You jiggle it to see if it's cooked.

-Now, a toadstool tends to be top heavy.

-Yes, it is a gamble. It is possible. -It can be done.

-It can be done. Yeah.

-Lottie's lime flavoured jiggle cake will have a cherry cream centre

and be fashioned into a cute red toadstool growing in an edible

Japanese forest of biscuit bamboo, whisky fudge,

pulled sugar and candyfloss.

-Oh, my goodness. Wow-. That's a lot going on.

-There's a lot going on. -Very ambitious-. Yeah.

Thank you-. Thank you. -I hope I can do it.

-Hermine has found her Japanese inspiration a little closer to home.

-I used to work in Slough and they had a lovely Japanese garden

where you could go in when you had lunch.

And I thought it was really nice walking down there.

And it's quite peaceful and calming.

I'm going to be back.

-Hermine is hoping the simplicity of her vanilla sponge and fresh

strawberries will be lifted by a decorative geisha standing

in a tranquil Japanese garden.

-I'm going to make a cherry blossom tree out of modelling chocolate.

-Nice-. And hopefully-

So I had the lady on the cake with the dress flowing.

-Yeah, lovely-. Japanese geisha.

-The key thing is, it's got to look good,

but it's also got to taste good.

-These are going to go into the oven for about 25 to 30 minutes.

-I bake them in water. Just have to be really careful with the eggs.

I think they just prefer a nice warm bath, and who doesn't?

Let's try that.

-With the sponges in the oven,

the bakers make a start on their Japanese-flavoured fillings.

-I'm doing a lime and yuzu curd.

Six tablespoons of yuzu going in there.

Basically like a Japanese lime, but it's a lot more tangy.

-This is a Japanese whisky.

Smells nice. I'd quite like a sip of that.

-Asian pears are what I'm using for the filling, I'm poaching them.

I've named this cake Dizzy The Shuttlecock.

It looks really, really cute.

It's going to look like a anthropomorphic shuttlecock

that has been hit on the head with a racquet.

-So he's seeing stars and he's got a wee bump on his head

Hoping Dizzy The Shuttlecock will be a knockout with the judges,

Peter's kawaii cake will be filled with a chestnut cream and poached

pears and decorated with white chocolate feathers.

-And you teach badminton, don't you?

Do you think you could teach my daughter, Dali? She's two.

How young can you teach badminton?

-We had a wee boy that was three. -Really?

-Yeah. I coached loads of different people-. Geese? Kids, to adults.

Not to geese. So fun feather trivia,

shuttlecocks only use the left wing of a goose.

-Not the right? -Not the right.

Must be something with how they fly.

-This is a sort of fantasy land, isn't it,

what is happening with you today?

You're making a shuttlecock called Dizzy,

talking about left and right wings of a goose

and that you coach toddlers to play badminton.

I think I might in love with you a little bit. Bye!

-After struggling in the technical Laura's hoping her choice of cake

will turn things around.

-In Japanese culture, pineapple was supposed to represent

wealth and good fortune. So I'm doing an upside down pineapple cake,

rather than a pineapple upside down cake, if that makes sense.

I'm kind of taking the idea and literally turning it on its head.

-Oopsie, Laura's upside down pineapple cake

will be constructed from pineapple sponges sandwiched between coconut

buttercream and a lime-yuzu curd.

-Yesterday, a challenging day for you-. Mm.

In my head. I'm baking, going,

"I'm probably going home today. Probably going home today."

-Actually, I think it's going to be really good-. I hope so.

-I'm feeling very positive about this-. Thanks.

I need all the positivity I can get. -I'm feeling really positive

and I look forward to trying some. -Thank you.

-Bakers, you're halfway through!

-Halfway through, halfway through.

-I'm going to take the cakes out, take the water bath out, and then put them back in.

-Bit stodgier than I normally get them.

-I think that one might have collapsed. But it's fine.

That was kind of a back-up anyway.

Hello. Oh, don't give me that look.

-As the sponges cool-

-Just got to make the rest of the elements.

-..the bakers focus on the decorative details

that will bring their kawaii cakes to life.

-These are going to be my baby avocados.

That's a sentence I never thought I'd say in my life.

-A tribute to your little doggy? -Yeah-. I love your dog.

-You like him? Yeah. -He's a naughty boy.

I made the macarons the other day in practise-. Yeah?

-I took the back to the room for the girls, left them on the bed.

-And Hamish ate them? -He ate them.

-Cos they're in the shape of bones. What do you expect?

-So this is just some golden caster sugar.

I'm going to turn it into the cherry blossom tree.

That's so hot, I can't tell you.

-Have you been to Japan?

-Never, no. -Would you like to go?

-I'd love to go.

-You know, Paul has said that he'll take the winner

of this episode to Japan. -Really? No.

Bakers, you have one hour left.

-I'm getting on to stacking the cake.

This is my yuzu buttercream.

It's going to be eight layers per avocado.

I hope I haven't given myself too much to do.

-So it's just a layer of cream and then a layer of pears

into each one and we build our way up.

-Look at these guns.

-You've ruined my spiral.

-This is a massive risk.

The cakes are so jiggly and so fragile.

Yeah, that's bang on. I'm happy with that.

-So now I'm trimming it into the shape of a shuttlecock.

And the shuttle's standing on its feathers and not on its cork,

that would have been mighty difficult.

-I. Hate. Fondant.

Ohhhh.

Tearing.

-Right, this is the bit that I'm worried about.

-Go on, what are you going to do?

-I need to put it on. -Go on, let's see.

-Can't do it.

-Yes!

Skill McGill.

-I don't know if the fondant's too fragile. I'm not sure.

Tearing a bit, isn't it?

Oh, I've just made a- BLEEP- mess.

-Laura, are you OK? It's just a mess.

It's not a mess. I don't know why you're so upset.

I think that looks pretty neat.

-I think it's just the pressure. -I know.

I just did so bad yesterday.

-I honestly don't think that looks bad.

Just keep going. You've got a bit of time as well.

-OK. We can do this.

-So this is my second avocado half. Really speed up now.

I'm concerned about time. -Bakers, you've got ten minutes left.

-Can I do it?

-Got to build the eyes, whiskers, tongue, feet.

Just making sure it's in proportion.

-Just need to do the face features now.

-It's really important to get this level of detail.

-It's a bit messy in parts, but it's going to have to do.

-They're called nama chocolates. In Japan, they're given as gifts.

I'm using them as pebbles.

-I was going to do a geisha, but not anymore.

-I can't remember what it's supposed to look like.

-It's captured a certain dizziness, you know?

-I'm really not happy with that finish.

But just need to put faces on.

-My bamboo. No!

-Bakers, you have one minute left.

-Go like the clappers.

-This is where I start getting really stressed.

-Slightly kinking up to him.

It's kawaii isn't it?

-The candyfloss is the cherry blossom.

-Quite cute, eh?

-That'll do, that'll do.

-Bakers, your time is up.

-I hope it doesn't fall out. -Cute.

-Please step away from your Showstoppers.

-Oh, my God, that was so intense.

-It's judgment time for

the seven kawaii cakes.

-Hooray! Ah, there we go.

Ah, there we go.

He's a shuttlecock called Dizzy The Shuttlecock

and it's just been hit on the head and it's got a wee bump.

-I think it looks great.

-I think it's absolutely lovely.

It's funny. It's cute.

It's slightly mad.

-OK, let's have a look, shall we? PRUE CHUCKLES

-Oh, my goodness-Wow.

-I've never had a cake with that texture.

Really delicious.

-It's a hell of a chew, but that's the style of the sponge.

It needs more of a punch,

because the sponge stays in your mouth for so long.

Not, for me, the right taste of flavours really.

-Thank you.

-I think you've got the theme really well.

You've got that Japanese feel. The creases are a bit of a letdown

because you want to see it really nicely done all the way down.

You've managed to achieve good layers

and they're all straight. All the same.

So, you've got no concertinaing there at all.

-Which is really impressive, because they were very big cakes.

I'm really surprised.

I wouldn't have thought rosewater and matcha

would be a good combination, but they are.

-Actually, with the buttercream and the apple,

it works beautifully and what impresses me is the sponges

are baked really, really well. I think you've done a decent job

with the flavours and the overall look-. Cheers, thank you.

-It jiggles.

-THEY LAUGH It does.

-I love the concept.

-I thought the head would be a bit more,

but considering it is quite a delicate cake,

you've managed to get it to go in a little.

That's stunning-. Very good.

-That's really good.

That sponge is amazing.

-Texture, very good flavour.

-Thank you-. Last time I had a sponge like that I was actually in Japan.

-Well done, Lottie. -And well done on the candyfloss.

-That's cherry drop flavour-. Is it? -Yeah.

-Mm! I've never had candyfloss like that before.

-LOTTIE CHUCKLES

It is-. Oh, it is-. Isn't that great? -Thank you.

-This is charming, but it ain't cute.

-No, it's quite menacing that tree, actually.

THEY LAUGH

The blossom needed another colour

and the tree is sort of stumpy.

Your fondant's a little bit thick

and the buttercream is very thick.

That's a shame. The flavours are great.

And then you have a lovely genoise as well.

-You're a very good French baker.

There's just not, for me, enough Japaneseness about this cake.

Well, Marc, I think you've done a fantastic job.

-Thank you-. It just looks amazing. -Yeah.

You can see the character. It's very professional.

You'd expect to see that in a bakery, for sure.

Well, let's have a look inside, shall we?

MATT:- Ooh. Look at that.

-There's a bit of concertinaing here on the second one.

-Yeah-. But the top one's very light. -The top one looks beautiful.

That's very strange, because the tahini is quite strong-. Mm-hm.

-It's a surprise.

-Yeah.

-But I quite like it. -And the ginger and the lemon

work really well together,

you know, as the two king flavours in there.

Thank you, Marc.

It is like a character you see all over the place in Japan

and it is very cute.

-I sort of feel you could have made the character look a little

more like a pineapple.

-It's a bit uneven inside.

It's an indication that it has concertinaed.

The weight of the fondant and everything on top has pushed all the ones down to the bottom.

Tastes amazing though!

-It's delicious. -Oh, yeah. It's a happy cake.

-Citrusy yuzu-

Yeah ..it's really strong.

And the pineapple's there. -The sponges are all light.

Even the concertinaed ones are quite light as well.

The flavour of the whole thing is very, very good.

-Thank you-. Well done, Laura.

-SHE EXHALES

I mean, they're cute.

A little bit scruffy, but they are cute.

-I love it. It's witty. It's charming.

Just got to taste good now. -Hope so.

-That's very neat, accurate layering.

-It's a bit tight, that sponge-. Hm.

-You've got the yuzu, is it, going through that? Yeah.

-You can- You get that.

And then that's it-. Hm.

-The cake's very dry, which you didn't expect it to be.

The oil from the avocado should have kept that really silky smooth

and it hasn't. It's a shame.

-I don't know if the nine-inch cake is a bit better at the bottom.

I'm not sure. -Let's have a look.

-Hm-. No?

-No.

Probably worse-. Oh, no.

-It's cruel to say it's inedible- -Ooh-but it's getting that way.

-The biscuit is actually delicious, but as that's only, you know,

less than 1% of the whole lot-- Mm.

-..I don't think it'll save it.

-HE SIGHS

-Didn't go well, did it?

They used the word inedible.

On week six of Bake Off,

it's just not- It's not good, is it?

-I am really chuffed with the comments. Maybe just cos he couldn't get a cotton jiggle cake i -n the UK.

-Maybe that's why he hasn't had one since he was in Japan, but I'll take it.

-I've had a gut feeling all day I was going home

and now I've got, like, a glimmer of hope.

I hope I've done enough.

I hope I'm safe.

-This is the first week that I've been in the tent

and every single showstopper was a wow.

-To look at-. I think the dogs looked amazing.

Based on Marc E's cake and his invention with flavour,

he has to be in line for Star Baker.

Dave, as well, has put himself into a decent position-. Yeah.

-Don't forget, there's Lottie, and Lottie has had a terrific week.

-Lottie's sponge was incredible.

I've never, in the 11 series of Bake Off, tasted a sponge quite like that.

There's one that disappointed me-

-Really?-and probably disappointed him more than it did me, is Mark L.

-I thought the whole idea was quirky and funny and very kawaii,

but the cake was awful.

-Laura was in trouble coming into this,

knowing she had to do well to save herself-. Yeah, and she dropped an ace right in front o -f us,

-and that's the first time I've seen her do something like that.

So overall, when you look at the whole effort of the three challenges

we've got to look at all the bakers that are in trouble, and I would say it's-

..Mark L-. Mm-hm.

-I would say it was Laura,

and I will put Hermine down there as well.

-Interesting.

Can I ask you a question? Yeah.

-Is it your 100th episode today? Yes.

-Wow.

-I think you deserve a glass of bubbly, don't you?

LAUGHING:- I think a bottle!

-A bath of bubbly-. Yes!

-Well, bakers, I think we can all agree, Japanese Week was a joy,

and the showstopper was fantastic.

I've got the great job of announcing this week's Star Baker,

and that person is-

..Lottie.

-Thanks, guys-. Well done, Lottie.

-Which means it's time to tell you who will be leaving us this week,

and it's somebody who always has a smile,

somebody I've really bonded with,

someone that I know we all adore and we're all really gonna miss,

and I'm afraid the baker leaving us this week is-

..Mark L.

-That's all right, that's all right. -No! Aww, come here, Mark.

-That's all right-. Sorry, man. -That's all right - going home!

When you know you know, don't you?

And I just thought it was my time today.

I mean, they're happy tears as well, because, you know,

I've made it to week six of Bake Off.

I'm going home having learned so much.

I made an amazing bunch of friends.

It's pushed me to bake things that I would never have baked before,

so I couldn't have asked for anything more in my Bake Off experience. It's been-

It's been brilliant, from start to finish, it really has.

So, yeah-. HE LAUGHS

I'm so sorry-. Thank you so much. Oh, no, it's OK, honestly.

-Poor Mark. A disaster of a showstopper.

I actually thought Laura would be going today,

but she did a really wonderful showstopper, and that's Bake Off.

You only have to do one bad cake and you're out,

or one good one and you survive.

-You thought you were gone and you were wrong.

-I genuinely thought I was going home.

I was sat on that chair thinking, "Right, what do I pack first?"

"What route? Shall I take the M25 or the M2 or the A2? How shall I get home?"

So, yeah, what a relief.

-Final six is absolutely mad.

I honestly cannot believe that I'm here saying that.

The game is on, for sure.

I mean, none of us thought we were gonna make it through this week.

Next week's a whole new ball game.

-SHE LAUGHS -We've got a lot of work to do in the practice tent, all of us do.

-Next time-- Oh, yeah!

-..it's '80s week-- Gold, gold!

-..with a period pastry signature- -This is not good.

-..a technical that gives the bakers the heebie-jeebies-

-That scares the bejesus out of me.

-..and on one of the hottest days of the year-

-It's like Satan's kitchen in here.

-..the bakers battle ice cream.

-I'm starting to feel it now. It's definitely warming up.

-Who will make it to the quarterfinal-- Argh.

-..and who will have a meltdown?

-Feel like everyone's in the same boat, though,

like, worried about things setting.

-Peter isn't. Peter's making holly.

-I don't enjoy these. -Just stop doing it, then.

-Are you a Star Baker in the making?

If you'd like to apply for

the next series of Bake Off,

>>>>oakislandtk www.opensubtitles.org