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These are the user uploaded subtitles that are being translated: 1 00:00:00,000 --> 00:00:04,162 WWW.MY-SUBS.COM 1 00:00:04,060 --> 00:00:05,500 In the beginning... 2 00:00:05,500 --> 00:00:07,780 Gorgeous, gorgeous, gorgeous. 3 00:00:07,780 --> 00:00:09,020 Oh! 4 00:00:09,020 --> 00:00:10,220 ..there were 12. 5 00:00:11,700 --> 00:00:13,420 I can't believe that's just happened to me. 6 00:00:13,420 --> 00:00:16,660 They're not going to allow me into Yorkshire ever again. 7 00:00:21,860 --> 00:00:25,660 Now...there are three. 8 00:00:25,660 --> 00:00:26,940 BEEPING 9 00:00:28,980 --> 00:00:30,780 Right, calm down now. 10 00:01:01,500 --> 00:01:03,620 (Good luck, guys.) 11 00:01:03,620 --> 00:01:04,660 Good luck, guys. 12 00:01:07,940 --> 00:01:10,580 'Winning Star Baker in the first week...' 13 00:01:10,580 --> 00:01:11,620 No! 14 00:01:11,620 --> 00:01:13,820 '..Jane got off to a flying start.' 15 00:01:13,820 --> 00:01:15,100 Absolutely beautiful, yes. 16 00:01:15,100 --> 00:01:16,300 Thank you. 17 00:01:16,300 --> 00:01:18,700 'Her home-style baking impressed Mary and Paul.' 18 00:01:18,700 --> 00:01:20,180 That is first-rate. 19 00:01:20,180 --> 00:01:21,820 This is a complete mess. 20 00:01:21,820 --> 00:01:24,460 'Although timing often wasn't on her side.' 21 00:01:24,460 --> 00:01:25,940 Things didn't go to plan. 22 00:01:25,940 --> 00:01:27,180 No, they didn't. 23 00:01:27,180 --> 00:01:30,300 'The garden designer dug deep to make it to the final.' 24 00:01:30,300 --> 00:01:32,780 That fleur-de-lis is outstanding. 25 00:01:32,780 --> 00:01:34,140 Thank you. 26 00:01:34,140 --> 00:01:36,820 To be at the final is just amazing. 27 00:01:36,820 --> 00:01:38,660 It feels really unreal, actually. 28 00:01:38,660 --> 00:01:40,940 People say to you, "Oh, how've you been? 29 00:01:40,940 --> 00:01:42,620 "What's happened this week?" 30 00:01:42,620 --> 00:01:44,740 You go, "You know, nothing, really, same old," 31 00:01:44,740 --> 00:01:46,740 and you want to go, "I'm in the final 32 00:01:46,740 --> 00:01:48,300 "of The Great British Bake Off!" 33 00:01:48,300 --> 00:01:49,340 And you can't. 34 00:01:50,660 --> 00:01:53,700 Candice has won Star Baker three times. 35 00:01:53,700 --> 00:01:55,100 Well done. 36 00:01:55,100 --> 00:01:56,500 Her elaborate creations... 37 00:01:56,500 --> 00:01:58,100 Wow, exceptional. 38 00:01:58,100 --> 00:01:59,700 ..went the extra mile... 39 00:01:59,700 --> 00:02:02,980 It's like you, isn't it? You like to do things over the top. 40 00:02:02,980 --> 00:02:05,820 ..and both impressed and frustrated the judges. 41 00:02:05,820 --> 00:02:09,500 Rein it in a little bit. Get your baking absolutely spot-on. 42 00:02:09,500 --> 00:02:11,900 But with bakes inspired by her family... 43 00:02:11,900 --> 00:02:14,580 - The overall effect is beautiful. - Yes! 44 00:02:14,580 --> 00:02:15,900 ..she's made it to the final. 45 00:02:15,900 --> 00:02:18,380 There's been a lot of practice this week. 46 00:02:18,380 --> 00:02:21,620 The other day, I did baking for 12 hours, and I hurt a lot. 47 00:02:21,620 --> 00:02:24,380 I'd really like to think I'd, like, got really fit and toned 48 00:02:24,380 --> 00:02:26,180 and everything from baking. 49 00:02:26,180 --> 00:02:27,580 Definitely haven't. 50 00:02:27,580 --> 00:02:30,900 Definitely struggling to fit in clothes currently. 51 00:02:30,900 --> 00:02:32,940 'Aerospace engineer Andrew... 52 00:02:32,940 --> 00:02:34,860 Where are your schematics for this? 53 00:02:34,860 --> 00:02:36,740 '..has been Mr Precision.' 54 00:02:36,740 --> 00:02:39,300 The overall effect is absolutely brilliant. 55 00:02:39,300 --> 00:02:41,460 'Despite his meticulous methods...' 56 00:02:41,460 --> 00:02:44,380 Guided rolling pin - gives me uniform thickness of dough. 57 00:02:44,380 --> 00:02:46,060 '..when it came to Star Baker...' 58 00:02:46,060 --> 00:02:47,300 Well done, Tom. 59 00:02:47,300 --> 00:02:49,300 '..for weeks, he was the bridesmaid...' 60 00:02:49,300 --> 00:02:50,460 Benjamina. 61 00:02:50,460 --> 00:02:51,780 '..never the bride. 62 00:02:51,780 --> 00:02:53,220 'But dessert week onwards...' 63 00:02:53,220 --> 00:02:54,540 They look gorgeous. 64 00:02:54,540 --> 00:02:55,860 '..was a turning point.' 65 00:02:55,860 --> 00:02:58,060 I've never seen a mechanised pie. 66 00:02:58,060 --> 00:02:59,980 'At last he won Star Baker...' 67 00:02:59,980 --> 00:03:01,660 The presentation is stunning. 68 00:03:01,660 --> 00:03:03,980 '..and won it again in the semifinal.' 69 00:03:03,980 --> 00:03:06,020 Coming in, I really wanted to make the final. 70 00:03:06,020 --> 00:03:09,020 That was my number one objective, and then if I can win it... 71 00:03:09,020 --> 00:03:10,900 That seemed like a silly dream at the time, 72 00:03:10,900 --> 00:03:12,700 but now that we're here, 73 00:03:12,700 --> 00:03:15,260 I've got to darn well try. 74 00:03:27,980 --> 00:03:30,580 Bakers, finalists! 75 00:03:30,580 --> 00:03:34,700 Welcome to the tent. And the final this year is being given... 76 00:03:34,700 --> 00:03:36,380 RP ACCENT: ..the royal treatment. 77 00:03:36,380 --> 00:03:37,820 NORMAL TONE: Between the four of us, 78 00:03:37,820 --> 00:03:40,620 we already have a sponge sceptre and several jellied orbs, 79 00:03:40,620 --> 00:03:42,580 but Mary and Paul would like to complete the set 80 00:03:42,580 --> 00:03:46,340 by giving you the challenge of making a filled meringue crown. 81 00:03:46,340 --> 00:03:50,180 We're not talking some little nimby-pimby tiny crown. 82 00:03:50,180 --> 00:03:52,980 No, bakers, we want a family-sized crown 83 00:03:52,980 --> 00:03:55,660 big enough for the whole royal family. 84 00:03:55,660 --> 00:03:58,780 It must have three layers of meringue, at least... 85 00:03:59,780 --> 00:04:01,860 ..and it must be dazzlingly decorated. 86 00:04:01,860 --> 00:04:03,540 You've got three hours on this challenge. 87 00:04:03,540 --> 00:04:05,460 - On your marks... - Get set... - Bake! 88 00:04:08,540 --> 00:04:10,180 - CANDICE: - Good luck. 89 00:04:10,180 --> 00:04:11,460 Good luck, guys. 90 00:04:11,460 --> 00:04:13,180 BOWL CLATTERS 91 00:04:13,180 --> 00:04:17,220 The nerves are a bit jangly. I've dropped a bowl already. 92 00:04:17,220 --> 00:04:18,780 It is the final. 93 00:04:18,780 --> 00:04:20,340 We've been waiting for this, 94 00:04:20,340 --> 00:04:23,100 and I think it's quite right we go royal. 95 00:04:23,100 --> 00:04:26,220 After all, it is the Queen's 90th birthday year. 96 00:04:26,220 --> 00:04:28,260 This is the last signature chance, 97 00:04:28,260 --> 00:04:29,540 so we've chosen meringue. 98 00:04:29,540 --> 00:04:31,540 Now, they've struggled with meringue in the past, 99 00:04:31,540 --> 00:04:34,420 so I thought it was a good idea to go back to the meringue again. 100 00:04:34,420 --> 00:04:35,580 We've asked for a crown. 101 00:04:35,580 --> 00:04:37,780 How they achieve that is up to them, 102 00:04:37,780 --> 00:04:39,820 but what I am looking for - 103 00:04:39,820 --> 00:04:43,540 it's got to taste good, look good and be spectacular. 104 00:04:43,540 --> 00:04:46,260 Three tiers of meringue can be quite sweet and overwhelming, 105 00:04:46,260 --> 00:04:48,300 so they've got to add a little bit of tartness to it. 106 00:04:48,300 --> 00:04:51,300 That can come from the fruit - whether it's a curd, a compote, 107 00:04:51,300 --> 00:04:53,540 that will balance out the sweetness of the meringue. 108 00:04:53,540 --> 00:04:55,660 I haven't any idea who's going to win. 109 00:04:55,660 --> 00:04:57,220 It's an open field. 110 00:04:57,220 --> 00:04:59,700 I'm looking forward to it. 111 00:04:59,700 --> 00:05:00,900 Good morning, Jane. 112 00:05:00,900 --> 00:05:03,500 - Good morning. - Right, tell us all about your meringue crown. 113 00:05:03,500 --> 00:05:06,540 My meringue crown is a red, white and blue meringue crown 114 00:05:06,540 --> 00:05:08,700 with strawberry and raspberry compote, 115 00:05:08,700 --> 00:05:10,700 and then the next layer is a blueberry compote, 116 00:05:10,700 --> 00:05:14,420 and then the top is white flesh nectarines with other fruits. 117 00:05:14,420 --> 00:05:16,420 Jane's red, white and blue pavlova 118 00:05:16,420 --> 00:05:19,020 is her husband Ray's favourite dessert. 119 00:05:19,020 --> 00:05:22,260 She's hoping that sticking with her tried and tested family favourite 120 00:05:22,260 --> 00:05:24,540 will be a hit with Paul and Mary. 121 00:05:24,540 --> 00:05:27,940 Now, you've kept it fairly simple for the final. 122 00:05:27,940 --> 00:05:31,260 I have kept it simple, but I want it to be a good pavlova at the end. 123 00:05:31,260 --> 00:05:33,220 Guys, simple is good, surely? 124 00:05:33,220 --> 00:05:34,700 Well, it comes down to perfection. 125 00:05:34,700 --> 00:05:37,020 When you go simple, we are looking for the best flavours, 126 00:05:37,020 --> 00:05:38,900 the best look with no failure. 127 00:05:38,900 --> 00:05:40,180 No pressure, then! 128 00:05:42,700 --> 00:05:46,340 All three bakers have opted for a pavlova-style meringue. 129 00:05:46,340 --> 00:05:50,020 - ANDREW: - I'm using muscovado sugar as well as caster. 130 00:05:50,020 --> 00:05:52,620 It gives it a more caramelly flavour, which I quite like, 131 00:05:52,620 --> 00:05:55,980 but can lead to easier-collapsing meringues. 132 00:05:55,980 --> 00:05:58,740 Can tend to crack slightly, but flavour wins, right? 133 00:06:00,100 --> 00:06:01,540 - JANE: - This is just caster sugar. 134 00:06:01,540 --> 00:06:05,380 I want a nice, as white as possible, meringue. 135 00:06:05,380 --> 00:06:08,140 True to form for this regal signature... 136 00:06:08,140 --> 00:06:12,380 It needs to be just right. Just like Goldilocks. 137 00:06:12,380 --> 00:06:14,140 ..Candice is going a little further. 138 00:06:14,140 --> 00:06:16,700 I am doing two different meringues. 139 00:06:16,700 --> 00:06:19,100 One of them I'm adding white caster sugar, 140 00:06:19,100 --> 00:06:22,340 and the other one will have golden caster sugar. 141 00:06:22,340 --> 00:06:25,860 Her two different meringues will make three tiers of pavlova, 142 00:06:25,860 --> 00:06:27,820 filled with Prosecco-soaked strawberries, 143 00:06:27,820 --> 00:06:30,260 mango curd, gold-dusted Physalis 144 00:06:30,260 --> 00:06:32,260 and glittered pistachios. 145 00:06:32,260 --> 00:06:33,740 Then there's a fourth tier, 146 00:06:33,740 --> 00:06:37,180 inspired by the tiny crown of Queen Victoria. 147 00:06:37,180 --> 00:06:40,020 You've chosen to do quite a lot of different things, actually. 148 00:06:40,020 --> 00:06:42,700 - Yep. - You've got to do it all in the time. 149 00:06:42,700 --> 00:06:44,540 I have got to do it all in the time, 150 00:06:44,540 --> 00:06:46,380 but I think once the meringues are in, 151 00:06:46,380 --> 00:06:48,140 the bits in the middle I can fill. 152 00:06:48,140 --> 00:06:50,740 As long as they've got their cooking time and their cooling time, 153 00:06:50,740 --> 00:06:51,900 so they're nice and crisp, 154 00:06:51,900 --> 00:06:53,420 then it's just a case of building it up. 155 00:06:53,420 --> 00:06:54,900 - All right, good luck. - Thank you. 156 00:06:55,980 --> 00:06:57,260 I thought I'd reined it in. 157 00:06:57,260 --> 00:06:59,660 I didn't think I was going complicated at all this week. 158 00:06:59,660 --> 00:07:03,140 I've got three main layers, three flavours, 159 00:07:03,140 --> 00:07:05,540 one mini crown, a curd and some fruit. 160 00:07:07,380 --> 00:07:09,020 Nothing. 161 00:07:09,020 --> 00:07:12,020 So, I've increased the speed now that all the sugar's been added, 162 00:07:12,020 --> 00:07:14,740 and then I'm looking for really solid peaks. 163 00:07:15,780 --> 00:07:17,940 There's nowhere to hide if the meringue goes wrong. 164 00:07:17,940 --> 00:07:20,460 There will be no time to remake. 165 00:07:20,460 --> 00:07:23,540 If it isn't beaten until it's completely stiff... 166 00:07:23,540 --> 00:07:25,260 Still soft. 167 00:07:25,260 --> 00:07:28,020 ..when piped, the meringue will lose its shape... 168 00:07:30,700 --> 00:07:32,940 ..and then collapse as it's baked. 169 00:07:32,940 --> 00:07:35,620 Suddenly feeling really nervous. 170 00:07:35,620 --> 00:07:37,900 Oh, how can meringue do this to you, eh? 171 00:07:38,980 --> 00:07:41,420 - CANDICE: - I'm just going freehand on my circle. 172 00:07:43,380 --> 00:07:44,820 Whoops! 173 00:07:48,620 --> 00:07:50,660 - ANDREW: - That's going to be my meringue cross on top. 174 00:07:51,860 --> 00:07:55,180 - CANDICE: - The next meringue is going to have colour. 175 00:07:56,460 --> 00:07:59,460 This is going to have pistachio on it. 176 00:08:04,140 --> 00:08:07,620 So my Queen Victoria crown will go on here. 177 00:08:07,620 --> 00:08:10,300 I wanted to feature that cos I loved that when I was younger. 178 00:08:12,060 --> 00:08:13,500 You do need steady hands. 179 00:08:15,620 --> 00:08:21,260 Just applying some gold lustre to give it a nice vibrant royal look. 180 00:08:21,260 --> 00:08:23,020 Good morning, Andrew. How are you? 181 00:08:23,020 --> 00:08:24,700 Good morning, I'm very well, thank you. 182 00:08:24,700 --> 00:08:25,980 Tell us about this meringue. 183 00:08:25,980 --> 00:08:27,380 This is just a classic meringue 184 00:08:27,380 --> 00:08:30,820 and I've used a 50-50 caster sugar to muscovado composition. 185 00:08:30,820 --> 00:08:32,540 - Yeah. - I'm just going to pop them in the oven. 186 00:08:32,540 --> 00:08:35,260 And you're confident about getting it all finished and looking good? 187 00:08:35,260 --> 00:08:37,820 I have had a couple of slight meringue collapses, 188 00:08:37,820 --> 00:08:40,380 so I'm a little nervous about the structure at the end. 189 00:08:40,380 --> 00:08:42,900 But hopefully my added rings in the centre will... 190 00:08:42,900 --> 00:08:44,700 - Give it support. - Yeah. 191 00:08:44,700 --> 00:08:47,820 Andrew's engineering expertise will be fully tested 192 00:08:47,820 --> 00:08:50,100 in his re-creation of the Queen's Jubilee crown 193 00:08:50,100 --> 00:08:52,300 in muscovado meringue. 194 00:08:52,300 --> 00:08:54,660 It will contain a pecan praline centre 195 00:08:54,660 --> 00:08:56,820 and layers of blackberry fool, 196 00:08:56,820 --> 00:08:59,340 topped off with cassis jelly jewels. 197 00:08:59,340 --> 00:09:01,260 Now, you've chosen a difficult meringue. 198 00:09:01,260 --> 00:09:04,140 Muscovado sugar, being very moist, 199 00:09:04,140 --> 00:09:07,500 and I notice that it is quite runny now... I hope it holds. 200 00:09:07,500 --> 00:09:09,540 My engineering credentials are going to be tested. 201 00:09:09,540 --> 00:09:11,340 They will be. Severely. 202 00:09:11,340 --> 00:09:15,740 Right, going in. I'm leaving it in there for an hour and ten minutes. 203 00:09:15,740 --> 00:09:18,260 They're going to go in the oven for about an hour and 20 minutes. 204 00:09:18,260 --> 00:09:22,380 I'm baking mine for an hour on a fairly low temperature. 205 00:09:22,380 --> 00:09:23,740 About 130. 206 00:09:23,740 --> 00:09:25,300 Now is the bit I can enjoy a bit more. 207 00:09:25,300 --> 00:09:27,940 They're in the oven. I can't worry about them, I can't change them. 208 00:09:27,940 --> 00:09:31,500 It's in the hands of chemistry and the gods. 209 00:09:35,580 --> 00:09:37,460 The finalists need to spend every minute 210 00:09:37,460 --> 00:09:39,420 that the meringues are in the oven 211 00:09:39,420 --> 00:09:42,540 perfecting their fillings and toppings. 212 00:09:42,540 --> 00:09:45,060 Now I get to make the jellied jewels. 213 00:09:45,060 --> 00:09:47,620 I'm adding gelatine, some creme cassis. 214 00:09:47,620 --> 00:09:50,500 I just love blackberries, so I'm going for gold and purple. 215 00:09:50,500 --> 00:09:52,460 It was inspired by the Queen's coronation crown. 216 00:09:55,020 --> 00:09:57,780 I have got some blueberries, a bit of sugar, a bit of lemon juice, 217 00:09:57,780 --> 00:09:58,980 a little bit of water. 218 00:09:58,980 --> 00:10:00,940 I'm going to make a blueberry compote 219 00:10:00,940 --> 00:10:03,260 and then a strawberry and raspberry compote as well. 220 00:10:03,260 --> 00:10:05,900 Nothing like British fresh fruit, is there? 221 00:10:05,900 --> 00:10:07,580 This is my pecan praline. 222 00:10:07,580 --> 00:10:09,940 I'm hoping I've put this on the right side of the paper. 223 00:10:11,380 --> 00:10:14,620 - CANDICE: - This is mango curd. 224 00:10:14,620 --> 00:10:16,220 As it's a special occasion, 225 00:10:16,220 --> 00:10:19,540 this is Prosecco for my strawberries. 226 00:10:22,300 --> 00:10:23,940 (Aah!) 227 00:10:23,940 --> 00:10:26,300 There's two sides to the baking paper 228 00:10:26,300 --> 00:10:27,820 and I've put it on the wrong one. 229 00:10:27,820 --> 00:10:29,500 As you can see, it... 230 00:10:29,500 --> 00:10:31,700 - HE SQUEALS - Facepalm. 231 00:10:33,060 --> 00:10:37,140 45 minutes remain in the final Signature Challenge. 232 00:10:37,140 --> 00:10:40,300 The oven is turned off, so I'm just waiting for them to cool down. 233 00:10:40,300 --> 00:10:41,740 They've finished baking. 234 00:10:41,740 --> 00:10:44,740 Technically now it's more important to let them cool down 235 00:10:44,740 --> 00:10:46,140 really, really slowly. 236 00:10:46,140 --> 00:10:49,580 Sudden changes in temperature could destroy the meringue... 237 00:10:50,620 --> 00:10:52,420 I'm just on crack watch. 238 00:10:52,420 --> 00:10:55,300 ..and will make constructing a crown impossible. 239 00:10:55,300 --> 00:10:57,580 Two minutes. I'm just going to hold my nerve. Two minutes. 240 00:10:57,580 --> 00:10:59,060 I'm coming out. I'm going... 241 00:10:59,060 --> 00:11:02,020 If you rush it, you open the door of the oven and get them out 242 00:11:02,020 --> 00:11:05,780 and you can hear them going, "Ping! Ping! Ping!" 243 00:11:05,780 --> 00:11:07,660 You can actually hear them cracking. 244 00:11:07,660 --> 00:11:10,100 - HE IMITATES CRACKING - I might just put them back 245 00:11:10,100 --> 00:11:12,980 in the open oven just to reduce the temperature shock a bit. 246 00:11:12,980 --> 00:11:15,300 - What are you listening for? - I don't know. 247 00:11:15,300 --> 00:11:17,140 Jane just said, "Can you hear it crackling?" 248 00:11:17,140 --> 00:11:18,940 So I thought I'd listen. 249 00:11:18,940 --> 00:11:20,780 - HIGH-PITCHED: - Eat me! Eat me! 250 00:11:20,780 --> 00:11:23,420 This one is looking a little stronger. 251 00:11:25,140 --> 00:11:27,580 Oh, gosh! My stomach just turned over. 252 00:11:27,580 --> 00:11:29,180 The bottom one has cracked. 253 00:11:35,980 --> 00:11:39,780 (Oh, look. They are amazing!) 254 00:11:39,780 --> 00:11:41,620 You can't out-Candice Candice. 255 00:11:42,860 --> 00:11:45,140 You've just got to be happy with what you do. 256 00:11:45,140 --> 00:11:47,620 Perfection is all I've got to hit today. 257 00:11:51,500 --> 00:11:52,900 Bakers, here's the story. 258 00:11:52,900 --> 00:11:55,060 You've got 15 minutes on your crowning glory. 259 00:11:55,060 --> 00:11:56,380 I'm sorry to be bore-y. 260 00:11:58,540 --> 00:12:01,220 This is where you find out if the meringues have stuck, 261 00:12:01,220 --> 00:12:03,620 and try and keep smiling if that's the case. 262 00:12:03,620 --> 00:12:07,340 'The judges are looking for at least three tiers of crowning glory.' 263 00:12:07,340 --> 00:12:08,380 Oh, hello! 264 00:12:09,540 --> 00:12:11,940 Oh, don't do that. 265 00:12:11,940 --> 00:12:14,780 - CANDICE: - My cream has whipped up nice and light, actually. 266 00:12:14,780 --> 00:12:17,340 It is mascarpone, double cream and vanilla. 267 00:12:18,660 --> 00:12:20,060 OK. 268 00:12:20,060 --> 00:12:22,140 It looks like we might have got away with it. 269 00:12:22,140 --> 00:12:24,140 I just need to start constructing. 270 00:12:31,540 --> 00:12:34,980 - What's going on, my love? - So, I'm going to... 271 00:12:34,980 --> 00:12:37,700 try and stick this on with a bit of caramel. 272 00:12:37,700 --> 00:12:39,780 Carefully, carefully. 273 00:12:39,780 --> 00:12:43,380 Blueberry compote. It is a little bit runny, 274 00:12:43,380 --> 00:12:46,740 but what I'm going to do is I'm going to make a blueberry dam. 275 00:12:55,340 --> 00:12:57,020 God, it's a delicate beast. 276 00:12:58,100 --> 00:12:59,700 Praline to go in the middle. 277 00:13:01,020 --> 00:13:04,140 These are my jewelled pistachios. 278 00:13:05,620 --> 00:13:09,220 This is blackberry fool. I want this to be slightly sharp. 279 00:13:09,220 --> 00:13:10,780 There is a lot of sugar in the meringue, 280 00:13:10,780 --> 00:13:12,660 so I don't want it to be too sweet. 281 00:13:18,900 --> 00:13:21,460 - JANE: - My bottom is cracking. I can see it. 282 00:13:21,460 --> 00:13:23,580 I'll just about have enough cream. 283 00:13:25,060 --> 00:13:26,100 Whoops! 284 00:13:27,260 --> 00:13:31,060 I'm just going to shine up my Physalis. 285 00:13:31,060 --> 00:13:33,660 You want to make sure you get that right. 286 00:13:33,660 --> 00:13:36,100 Five minutes, bakers. Just five minutes left. 287 00:13:41,740 --> 00:13:43,180 Oh, jelly. Jelly, jelly! 288 00:13:48,860 --> 00:13:50,660 (He's putting it on the Queen.) 289 00:14:06,740 --> 00:14:08,900 OK, bakers, that's it. 290 00:14:08,900 --> 00:14:10,460 Time is up. 291 00:14:10,460 --> 00:14:11,900 Coronation time, gang. 292 00:14:13,940 --> 00:14:15,380 ANDREW EXHALES DEEPLY 293 00:14:24,740 --> 00:14:28,180 Paul and Mary are expecting a spectacular meringue crown 294 00:14:28,180 --> 00:14:31,940 with at least three tiers and full of delicious fillings. 295 00:14:40,420 --> 00:14:43,980 You've chosen a meringue using muscovado sugar, 296 00:14:43,980 --> 00:14:46,940 which is very difficult to get definition. 297 00:14:46,940 --> 00:14:48,420 If we look at the top here, 298 00:14:48,420 --> 00:14:52,380 we haven't got a clear definition of your icing pipe. 299 00:14:52,380 --> 00:14:54,380 I'm going to take a slice. 300 00:14:54,380 --> 00:14:56,820 You've got to keep it very much on the head. 301 00:14:56,820 --> 00:14:58,060 Yes. 302 00:14:58,060 --> 00:14:59,940 Tell me, what's happening in the middle? 303 00:14:59,940 --> 00:15:01,540 I put the pecan praline in there. 304 00:15:05,860 --> 00:15:08,500 All the flavours go well. 305 00:15:08,500 --> 00:15:11,060 The praline is very, very sweet 306 00:15:11,060 --> 00:15:13,780 and it's slightly overpowering everything. 307 00:15:13,780 --> 00:15:16,020 Obviously meringue is sweet, 308 00:15:16,020 --> 00:15:19,900 therefore, for me, the rest needs to be a little bit sharp. 309 00:15:19,900 --> 00:15:21,860 The fool hasn't got much flavour to it. 310 00:15:21,860 --> 00:15:24,380 I think the meringue's gorgeous. It's nice and soft inside. 311 00:15:24,380 --> 00:15:25,580 You've got a nice chew. 312 00:15:25,580 --> 00:15:27,620 The jelly, I like. It's got a lot of flavour in it. 313 00:15:27,620 --> 00:15:29,740 It has got more of a kick, actually, than the fool has. 314 00:15:29,740 --> 00:15:32,660 I don't like the praline in the middle, but I love the effect. 315 00:15:32,660 --> 00:15:33,820 OK. 316 00:15:46,420 --> 00:15:47,580 I think it looks great. 317 00:15:47,580 --> 00:15:49,820 I love the pipework. There's a lot going on in there. 318 00:15:49,820 --> 00:15:52,180 - Yeah. - I was a bit worried about this little crown on the top, 319 00:15:52,180 --> 00:15:53,860 how you were going to get it off the moulds, 320 00:15:53,860 --> 00:15:55,260 but you've managed to get it off OK. 321 00:15:55,260 --> 00:15:56,340 It looks impressive, 322 00:15:56,340 --> 00:15:58,900 and I love the way you've got so many flavours there. 323 00:15:58,900 --> 00:16:01,340 I didn't think you'd finish, but you did. 324 00:16:02,460 --> 00:16:03,660 Oooft! 325 00:16:03,660 --> 00:16:07,180 You can actually feel the texture of the meringues all the way down. 326 00:16:07,180 --> 00:16:10,700 - Oh! - The way it's holding is quite impressive. 327 00:16:10,700 --> 00:16:12,660 It's actually staying in one piece, 328 00:16:12,660 --> 00:16:14,860 and what a piece of meringue that is! 329 00:16:14,860 --> 00:16:15,900 Wow! 330 00:16:21,340 --> 00:16:23,500 Your curd is lovely. 331 00:16:23,500 --> 00:16:26,340 The meringue, it's got a lovely softness in the middle. 332 00:16:26,340 --> 00:16:29,660 There's so many textures in there, and the flavours are quite sharp. 333 00:16:29,660 --> 00:16:33,020 And you've got the nuts in there as well, which adds something to it. 334 00:16:33,020 --> 00:16:34,740 Yeah, I like that. 335 00:16:34,740 --> 00:16:37,500 A handshake! Hollywood handshake! CANDICE SQUEALS 336 00:16:37,500 --> 00:16:38,900 (Handshake!) 337 00:16:46,420 --> 00:16:49,020 You've made, from appearance point of view, 338 00:16:49,020 --> 00:16:50,820 a first-rate meringue. 339 00:16:50,820 --> 00:16:53,380 It's held all its shape perfectly. 340 00:16:53,380 --> 00:16:55,660 I can't wait to get the texture of that meringue, you know. 341 00:16:55,660 --> 00:16:57,340 It does look very impressive. 342 00:16:57,340 --> 00:16:58,980 - Yeah, it does. - Oh, thank you. 343 00:16:58,980 --> 00:17:02,340 Oh, the way that the knife just falls through! 344 00:17:02,340 --> 00:17:04,340 Look how solid it is at the bottom there as well. 345 00:17:04,340 --> 00:17:05,460 Perfect, isn't it? 346 00:17:10,260 --> 00:17:12,780 The flavours go very well. 347 00:17:12,780 --> 00:17:17,740 Your coulis is sharp, and do you know what is really sharp? 348 00:17:17,740 --> 00:17:19,220 The peach on top, 349 00:17:19,220 --> 00:17:22,420 which is just what you need with a pavlova. 350 00:17:22,420 --> 00:17:24,540 Because it's so tall, 351 00:17:24,540 --> 00:17:27,420 it's very difficult for it to actually hold together 352 00:17:27,420 --> 00:17:29,100 when you cut it. 353 00:17:29,100 --> 00:17:33,500 Your description of a sort of pavlova trifle is about right. 354 00:17:33,500 --> 00:17:35,340 I sense... I knew... Oh, hello! 355 00:17:35,340 --> 00:17:36,780 Oh, thank you! 356 00:17:36,780 --> 00:17:38,220 Thank you. 357 00:17:38,220 --> 00:17:39,740 Three layers of heaven. 358 00:17:39,740 --> 00:17:42,260 - It's beautiful. - Thank you very much indeed. 359 00:17:49,620 --> 00:17:52,300 I'm absolutely delighted. I got the handshake! 360 00:17:52,300 --> 00:17:54,140 When Candice got her handshake, I thought, 361 00:17:54,140 --> 00:17:55,660 "I've never seen two handshakes. 362 00:17:55,660 --> 00:17:58,580 "I've never seen two handshakes. Not a chance." 363 00:17:58,580 --> 00:18:00,180 And I got a handshake! 364 00:18:01,180 --> 00:18:04,260 He's giving out handshakes willy-nilly. 365 00:18:04,260 --> 00:18:07,020 But, no, Jane's did look spectacular. 366 00:18:07,020 --> 00:18:08,460 First bake of final done 367 00:18:08,460 --> 00:18:11,060 and I couldn't really have got off to a better start, 368 00:18:11,060 --> 00:18:12,540 which is amazing. 369 00:18:12,540 --> 00:18:15,900 It was a bit of a kick in the teeth to have, like, the double handshake. 370 00:18:15,900 --> 00:18:18,980 I can deal with one. Two is a bit, like... 371 00:18:18,980 --> 00:18:20,900 Really, I need to come first in the Technical. 372 00:18:20,900 --> 00:18:23,140 Definitely at the back of the pack at the moment. 373 00:18:36,700 --> 00:18:41,660 Now, bakers, this is your last ever Technical Challenge. 374 00:18:41,660 --> 00:18:42,860 Any advice, Mary? 375 00:18:42,860 --> 00:18:45,820 This bake will be very familiar, 376 00:18:45,820 --> 00:18:49,100 but there are one or two tricky things about it. 377 00:18:49,100 --> 00:18:50,540 Wow, cryptic! 378 00:18:50,540 --> 00:18:53,300 Now, off you both go to your intimacy workshop. 379 00:18:53,300 --> 00:18:54,700 Catch you later. 380 00:18:54,700 --> 00:18:59,140 OK. Now, Mary would love you to make a... 381 00:18:59,140 --> 00:19:02,580 Victoria sandwich with jam and buttercream. 382 00:19:02,580 --> 00:19:04,060 But there's a twist. 383 00:19:04,060 --> 00:19:05,940 Lift that up, you'll see boxing gloves. 384 00:19:05,940 --> 00:19:08,620 Put them on, then the Zorro mask, then just tease the trousers down 385 00:19:08,620 --> 00:19:10,100 and you're ready to go. 386 00:19:10,100 --> 00:19:12,020 You've got an hour and a half on your challenge. 387 00:19:12,020 --> 00:19:14,020 - On your marks... - Get set... - Bake! 388 00:19:17,220 --> 00:19:18,260 OK. 389 00:19:20,580 --> 00:19:22,940 We have absolutely no instructions. 390 00:19:22,940 --> 00:19:24,340 Are you ready for this? 391 00:19:24,340 --> 00:19:27,580 "Make a Victoria sandwich using two 20cm tins 392 00:19:27,580 --> 00:19:29,540 "filled with raspberry jam and buttercream." 393 00:19:29,540 --> 00:19:30,580 That's it. 394 00:19:31,580 --> 00:19:32,940 Right. 395 00:19:32,940 --> 00:19:36,940 So, Mary, you've chosen a classic challenge for the last Technical. 396 00:19:36,940 --> 00:19:38,780 Victoria sandwich. 397 00:19:38,780 --> 00:19:41,580 We've given them no recipe, no method, 398 00:19:41,580 --> 00:19:43,500 just two tins and the ingredients. 399 00:19:43,500 --> 00:19:46,460 Now, you've judged quite a few Victoria sandwiches 400 00:19:46,460 --> 00:19:48,420 - in your time, I'm sure. - I've never counted. 401 00:19:48,420 --> 00:19:52,260 I mean, I've done village shows, county shows, schools... 402 00:19:52,260 --> 00:19:54,380 So I know exactly what it should be. 403 00:19:54,380 --> 00:19:56,180 They can do it by the all-in-one method, 404 00:19:56,180 --> 00:19:57,820 they can do it by the creaming method, 405 00:19:57,820 --> 00:20:01,060 but it should look exactly like that when it's finished. 406 00:20:02,340 --> 00:20:06,380 Beautifully level, a very even rise, 407 00:20:06,380 --> 00:20:08,980 pale golden all the way around, 408 00:20:08,980 --> 00:20:10,620 and a beautiful texture inside. 409 00:20:10,620 --> 00:20:12,980 It's going to be fascinating to see how they cope with this. 410 00:20:12,980 --> 00:20:15,100 I hope the bakers come up with something that's good. 411 00:20:15,100 --> 00:20:16,140 I think they will. 412 00:20:19,580 --> 00:20:21,420 Unsalted butter, we've got salted butter. 413 00:20:21,420 --> 00:20:23,180 We've got medium eggs, we've got large eggs. 414 00:20:23,180 --> 00:20:25,380 We've got... No idea what that is. 415 00:20:26,700 --> 00:20:31,460 My ratios are 225g of self-raising flour, 416 00:20:31,460 --> 00:20:34,060 butter, sugar, four large eggs... 417 00:20:34,060 --> 00:20:36,500 I'm going to go for four large eggs. 418 00:20:36,500 --> 00:20:38,980 Victoria sponge is all about having exactly the same amount 419 00:20:38,980 --> 00:20:41,300 of every ingredient. 420 00:20:41,300 --> 00:20:43,380 - ANDREW: - I'm weighing the eggs because it's the final 421 00:20:43,380 --> 00:20:46,500 and weighing the eggs feels like the right thing to do. 422 00:20:46,500 --> 00:20:49,700 259g of everything. 423 00:20:49,700 --> 00:20:54,700 So, 227 self-raising, butter and caster. 424 00:20:54,700 --> 00:20:57,460 - CANDICE: - I always use golden caster sugar at home, 425 00:20:57,460 --> 00:21:00,220 so I'm going to use golden caster sugar here. 426 00:21:00,220 --> 00:21:03,220 I'm going to go caster. I don't want it to be too dark. 427 00:21:05,060 --> 00:21:09,020 I'm going to do it exactly how I do it at home, all in one. 428 00:21:10,540 --> 00:21:12,420 I'm going to do an all-in-one method, 429 00:21:12,420 --> 00:21:14,860 which is a Mary favourite, I think. 430 00:21:14,860 --> 00:21:16,980 - ANDREW: - I'm going to cream the butter and sugar first. 431 00:21:16,980 --> 00:21:19,260 I'm going to go for the creamy method. 432 00:21:19,260 --> 00:21:21,580 I don't actually make a lot of Victoria sponges. 433 00:21:21,580 --> 00:21:22,940 I'm relying on memory. 434 00:21:22,940 --> 00:21:26,420 We should know how to do it, but if it goes wrong, 435 00:21:26,420 --> 00:21:29,420 we're going to use look pretty daft. 436 00:21:29,420 --> 00:21:32,860 Have I put everything in that I should have done? 437 00:21:32,860 --> 00:21:34,780 Eggs might help. 438 00:21:34,780 --> 00:21:37,260 - MEL: - How are you, love? How's the final going? 439 00:21:37,260 --> 00:21:39,420 I could use with this one being a good one, to be honest. 440 00:21:39,420 --> 00:21:42,300 To be out of the handshake club was a little demoralising. 441 00:21:42,300 --> 00:21:44,420 - Matey! - I know, the double handshake. 442 00:21:44,420 --> 00:21:46,340 But the handshake doesn't mean everything. 443 00:21:46,340 --> 00:21:48,940 You have come back from things before, Andrew, haven't you? 444 00:21:48,940 --> 00:21:50,620 I have, but this isn't about coming back, 445 00:21:50,620 --> 00:21:52,980 this is about ending up on top, isn't it? 446 00:21:52,980 --> 00:21:54,660 (Oh, Andrew, that's fighting talk!) 447 00:21:54,660 --> 00:21:56,900 I mean, you've got to be open at this stage, haven't you? 448 00:21:56,900 --> 00:21:59,740 - Everyone wants to win. - Everyone. - Everyone in this tent. 449 00:21:59,740 --> 00:22:00,780 Or die trying! 450 00:22:04,020 --> 00:22:05,700 Just to be extra anorak-like, 451 00:22:05,700 --> 00:22:09,140 I'm going to make sure I weigh how much batter goes into each. 452 00:22:09,140 --> 00:22:12,980 Slightly larger tins than I use at home, but that's fine. 453 00:22:12,980 --> 00:22:14,980 Just whack in some more mix. 454 00:22:16,220 --> 00:22:17,860 It is important that it is level. 455 00:22:17,860 --> 00:22:20,460 If it doesn't go right, then I'm in big trouble. 456 00:22:21,660 --> 00:22:23,460 I'm going in! 457 00:22:23,460 --> 00:22:26,740 I should have 456 in each if I've done that correctly, 458 00:22:26,740 --> 00:22:28,220 which I hope I have. 459 00:22:30,180 --> 00:22:32,660 There we go. 180 for 15 minutes, 460 00:22:32,660 --> 00:22:34,940 but I think it will be more like 20, 25. 461 00:22:34,940 --> 00:22:38,900 I've put it on 180 for 20 minutes to start off with. 462 00:22:38,900 --> 00:22:40,620 I just really want to get it in the oven now 463 00:22:40,620 --> 00:22:42,140 cos I'm very behind the other two. 464 00:22:43,380 --> 00:22:45,980 I'm going to go in with that. 465 00:22:45,980 --> 00:22:47,860 Mid-shelf. 466 00:22:47,860 --> 00:22:50,620 Start with 20, and then I'll keep an eye on them. 467 00:22:50,620 --> 00:22:51,860 I'm nervous about this, 468 00:22:51,860 --> 00:22:54,420 because a tiny imperfection in a cake 469 00:22:54,420 --> 00:22:56,700 could mean last in the Technical. 470 00:22:56,700 --> 00:22:59,500 It's got to be right. Got to be right. 471 00:23:01,780 --> 00:23:03,900 I am just going to get my jam on. 472 00:23:03,900 --> 00:23:07,580 I'm going for half the quantity of sugar to raspberries. 473 00:23:07,580 --> 00:23:10,140 - Is it? - I'm using 50-50. 474 00:23:10,140 --> 00:23:11,900 Just the way I make it at home. 475 00:23:11,900 --> 00:23:17,620 I've gone for 350g of raspberries and 150g of sugar. 476 00:23:18,980 --> 00:23:20,500 I never use buttercream at home. 477 00:23:20,500 --> 00:23:22,060 A drop more milk in there. 478 00:23:22,060 --> 00:23:23,900 You don't want it to be too thick. 479 00:23:23,900 --> 00:23:25,980 In my experience, adding it a spoonful at a time 480 00:23:25,980 --> 00:23:27,460 gives a smoother buttercream. 481 00:23:27,460 --> 00:23:31,940 I've tried it all-in-one before, but it tends to go a bit grainy. 482 00:23:31,940 --> 00:23:33,460 CANDICE COUGHS 483 00:23:33,460 --> 00:23:35,820 It could be the smallest thing today that clinches it. 484 00:23:35,820 --> 00:23:37,540 I need this. 485 00:23:37,540 --> 00:23:38,940 I really need this. 486 00:23:38,940 --> 00:23:42,180 Bakers, just half an hour till I have your cake and eat it. 487 00:23:44,940 --> 00:23:48,540 Mary is going to be looking for a nice golden colour. 488 00:23:48,540 --> 00:23:51,940 Maybe a little rise, but more or less flat. 489 00:23:54,140 --> 00:23:55,660 A bit dark on top. 490 00:24:01,980 --> 00:24:04,260 (Mine are flatter than Candice's, though.) 491 00:24:04,260 --> 00:24:05,300 JANE CHUCKLES 492 00:24:06,780 --> 00:24:10,740 Relatively happy. They're the right colour, so... 493 00:24:10,740 --> 00:24:13,660 Candice's look good and Andrew's look really nice over there as well. 494 00:24:15,460 --> 00:24:17,820 (Oh, it's tense, this, isn't it?) 495 00:24:17,820 --> 00:24:21,300 - ANDREW: - My jam is not as firm as I'd like it to be. 496 00:24:21,300 --> 00:24:24,580 Another 15 minutes in the fridge will probably help. 497 00:24:24,580 --> 00:24:27,300 All going for seedless over there. 498 00:24:27,300 --> 00:24:29,340 This is my interpretation. 499 00:24:29,340 --> 00:24:31,620 It's either going to work, or it's not. 500 00:24:36,820 --> 00:24:40,780 You have five minutes left on your last-ever Technical Challenge. 501 00:24:42,820 --> 00:24:45,860 - JANE: - It is the final, so I'm going to pipe the buttercream in. 502 00:24:46,980 --> 00:24:49,660 We're going to end up doing the very same look. 503 00:24:49,660 --> 00:24:51,820 It means there'll be more direct comparisons. 504 00:24:51,820 --> 00:24:53,940 If I'm honest, being directly compared to Jane 505 00:24:53,940 --> 00:24:55,340 is quite intimidating. 506 00:25:01,300 --> 00:25:03,140 I think that looks yummy. 507 00:25:12,060 --> 00:25:14,900 Right, you magnificent spongers, time is up. 508 00:25:14,900 --> 00:25:17,660 Could you bring them up to the gingham table, please? 509 00:25:23,660 --> 00:25:27,540 Mary and Paul are looking for a perfect Victoria sandwich 510 00:25:27,540 --> 00:25:31,260 with a light sponge filled with raspberry jam and buttercream icing. 511 00:25:32,860 --> 00:25:35,540 OK, shall we start with this one, Mary? 512 00:25:35,540 --> 00:25:37,300 This one looks quite dark, actually. 513 00:25:37,300 --> 00:25:40,860 It looks a bit too dark, and this jam doesn't look as though it's set. 514 00:25:40,860 --> 00:25:42,900 You can see it dripping down the side there. 515 00:25:42,900 --> 00:25:46,060 It's really a jelly rather than a jam, 516 00:25:46,060 --> 00:25:48,180 because the pips have been taken out. 517 00:25:49,700 --> 00:25:52,620 The actual sandwich - the structure looks good. 518 00:25:52,620 --> 00:25:55,540 It's a good, even texture throughout. 519 00:25:55,540 --> 00:25:57,420 I think the Victoria sandwich tastes good, 520 00:25:57,420 --> 00:25:59,140 but that buttercream is quite grainy. 521 00:25:59,140 --> 00:26:01,300 Right, moving on. This has a nice texture on this one. 522 00:26:01,300 --> 00:26:03,580 It's quite even. I like the colour on this as well. 523 00:26:03,580 --> 00:26:05,060 I like the buttercream in there. 524 00:26:05,060 --> 00:26:07,860 - It's quite neat. - Looks a very good jam there. 525 00:26:09,580 --> 00:26:12,100 It's a good thing I like a Victoria sandwich. 526 00:26:12,100 --> 00:26:15,420 You notice what a big piece I'm taking of each one! 527 00:26:15,420 --> 00:26:17,380 It's buttery, it's got good flavour. 528 00:26:17,380 --> 00:26:20,220 - That's a good Victoria sandwich, that, it tastes good. - Mmm. 529 00:26:20,220 --> 00:26:22,100 Moving on to the last one, Mary. 530 00:26:22,100 --> 00:26:24,460 It's a little bit on the dark side 531 00:26:24,460 --> 00:26:28,340 and it has a very large rise to it. 532 00:26:28,340 --> 00:26:30,780 I think it's got a lot of mixture in there. 533 00:26:30,780 --> 00:26:32,700 - A lot of mixture. - It's considerably bigger. 534 00:26:32,700 --> 00:26:35,980 The buttercream is a bit on the soft side. 535 00:26:35,980 --> 00:26:37,860 The jam is quite thick, actually. 536 00:26:40,100 --> 00:26:43,340 They have cooked it through, and it is a good flavour. 537 00:26:43,340 --> 00:26:45,300 OK. This is going to be tricky. 538 00:26:47,940 --> 00:26:49,700 But which finalist has baked 539 00:26:49,700 --> 00:26:52,260 a technically perfect Victoria sandwich? 540 00:26:53,380 --> 00:26:55,660 This has been a very difficult task for us. 541 00:26:55,660 --> 00:26:57,180 We've been backwards and forwards. 542 00:26:57,180 --> 00:27:01,380 It was very close between two and three, I'll tell you that much. 543 00:27:03,500 --> 00:27:05,620 In third place is this one. 544 00:27:07,340 --> 00:27:11,260 There was more mixture in there than I would have expected, 545 00:27:11,260 --> 00:27:14,820 and the jam itself was a little bit gluey. 546 00:27:14,820 --> 00:27:18,180 And the buttercream was very soft. 547 00:27:18,180 --> 00:27:20,140 In second place is this one. 548 00:27:21,620 --> 00:27:25,940 The flavour of your jam was better, marginally, than Jane's. 549 00:27:25,940 --> 00:27:28,220 The buttercream, however, was a little bit grainy. 550 00:27:28,220 --> 00:27:32,220 But the overall flavour of the sponge was just a little bit better. 551 00:27:32,220 --> 00:27:33,380 Thank you. 552 00:27:33,380 --> 00:27:35,620 And in first place is this one. 553 00:27:35,620 --> 00:27:36,980 - MEL: - Well done, Andrew. 554 00:27:36,980 --> 00:27:41,380 - MARY: - We have an even bake, a nice pale, golden colour. 555 00:27:41,380 --> 00:27:45,260 We've got a good jam and a lovely, smooth buttercream. 556 00:27:45,260 --> 00:27:46,980 Thank you. 557 00:27:46,980 --> 00:27:48,540 Well done, well done. 558 00:27:48,540 --> 00:27:50,860 To stand a chance at all, I needed to come first. 559 00:27:50,860 --> 00:27:53,540 And, yeah, really pleasantly surprised. 560 00:27:53,540 --> 00:27:56,820 Two is all right. I thought I was going to be third. 561 00:27:56,820 --> 00:28:00,660 I do think, genuinely, we are all going into it fairly even, 562 00:28:00,660 --> 00:28:02,180 and that's quite nice. 563 00:28:02,180 --> 00:28:06,380 I think the trophy is still very much up for grabs. 564 00:28:09,780 --> 00:28:10,940 BLEATING 565 00:28:13,020 --> 00:28:14,460 BUZZING 566 00:28:20,900 --> 00:28:25,300 There's just one challenge remaining in the 2016 Great British Bake Off. 567 00:28:27,460 --> 00:28:30,380 In just a few hours, at a very special picnic, 568 00:28:30,380 --> 00:28:35,100 either Candice, Jane or Andrew will be crowned this year's winner. 569 00:28:35,100 --> 00:28:38,860 They're making an awful lot of stuff in their Showstopper, Mary. 570 00:28:38,860 --> 00:28:40,460 An unbelievable amount. 571 00:28:40,460 --> 00:28:42,860 I mean, it's one of the most exciting Showstoppers 572 00:28:42,860 --> 00:28:44,260 we've ever had. 573 00:28:44,260 --> 00:28:46,860 - MEL: - I know it's very difficult judge between just three of them 574 00:28:46,860 --> 00:28:49,500 being so close. Let's cut to the chase. 575 00:28:49,500 --> 00:28:52,660 Candice and Jane are very, very close in the Signature. 576 00:28:52,660 --> 00:28:55,100 Candice went really overboard with the meringue. 577 00:28:55,100 --> 00:28:56,260 I think it worked, as well. 578 00:28:56,260 --> 00:28:58,700 Likewise, Jane did the perfect pavlova. 579 00:28:58,700 --> 00:29:00,020 And then it all changed again. 580 00:29:00,020 --> 00:29:02,020 Andrew didn't have such a good Signature, 581 00:29:02,020 --> 00:29:03,420 but he came top in Technical. 582 00:29:03,420 --> 00:29:05,380 It was a very good Victoria sandwich. 583 00:29:05,380 --> 00:29:08,140 Paul gave the double Hollywood handshake 584 00:29:08,140 --> 00:29:09,580 to the ladies in the tent. 585 00:29:09,580 --> 00:29:11,220 He gave a single handshake. 586 00:29:11,220 --> 00:29:13,540 There was a single handshake to Candice. 587 00:29:13,540 --> 00:29:15,100 And there was a full double for Jane. 588 00:29:15,100 --> 00:29:16,580 - The Roman clasp? - I've never... 589 00:29:16,580 --> 00:29:19,180 We've never seen the Roman clasp before, I don't think, from Paul. 590 00:29:19,180 --> 00:29:21,540 Is this telling us something about where they're standing 591 00:29:21,540 --> 00:29:22,660 in the pecking order? 592 00:29:22,660 --> 00:29:25,260 - No. - Right. I'm glad we started with that, then! - Just checking! 593 00:29:33,660 --> 00:29:38,620 Bakers, welcome to your final Showstopper Challenge. 594 00:29:38,620 --> 00:29:41,500 Paul and Mary would very much like you 595 00:29:41,500 --> 00:29:44,260 to make a picnic fit for Her Majesty. 596 00:29:44,260 --> 00:29:47,700 What we would like you to make is one chocolate celebration cake, 597 00:29:47,700 --> 00:29:49,700 which Her Majesty apparently loves. 598 00:29:49,700 --> 00:29:52,660 12 puff-pastry sausage rolls, 599 00:29:52,660 --> 00:29:54,900 12 mini quiches, 600 00:29:54,900 --> 00:29:57,180 12 savoury scones, 601 00:29:57,180 --> 00:30:00,260 and 12 fruit and custard tarts. 602 00:30:00,260 --> 00:30:03,700 That's 49 things altogether each. 603 00:30:03,700 --> 00:30:05,380 You've got 20 minutes. On your marks... 604 00:30:05,380 --> 00:30:07,820 LAUGHTER You've got five hours. 605 00:30:07,820 --> 00:30:09,660 - On your marks... - Get set... 606 00:30:09,660 --> 00:30:10,780 - Good luck, and bake. - Bake! 607 00:30:12,820 --> 00:30:16,700 Creating a whole range of bakes for a picnic fit for the Queen... 608 00:30:16,700 --> 00:30:18,340 TIMER BEEPS 609 00:30:18,340 --> 00:30:21,620 ..is the biggest-ever final challenge in Bake Off history. 610 00:30:21,620 --> 00:30:26,060 49 little things, all in five hours. 611 00:30:26,060 --> 00:30:28,100 Easy peasy(!) 612 00:30:28,100 --> 00:30:30,260 Keep it together, Andrew... 613 00:30:30,260 --> 00:30:32,860 Five hours seems an awful lot, 614 00:30:32,860 --> 00:30:35,220 but if they don't get their planning right, 615 00:30:35,220 --> 00:30:36,820 they won't finish on time. 616 00:30:36,820 --> 00:30:38,900 This is batch baking and then some. 617 00:30:38,900 --> 00:30:41,020 All the elements of a picnic that you can think of. 618 00:30:41,020 --> 00:30:42,900 Every one of those bakes should be good enough 619 00:30:42,900 --> 00:30:44,100 to put in front of the Queen. 620 00:30:44,100 --> 00:30:46,620 Each item's got to be consistent. 621 00:30:46,620 --> 00:30:49,220 We want a good finish as well as good flavours. 622 00:30:50,780 --> 00:30:52,860 I'm expecting perfection. 623 00:30:52,860 --> 00:30:54,300 Pastry... 624 00:30:54,300 --> 00:30:56,420 I'm doing my pastries first so I can get them chilling. 625 00:30:56,420 --> 00:30:58,180 I've got my spreadsheet, which... 626 00:30:58,180 --> 00:31:01,260 I've got every five minutes planned so I know exactly where I am. 627 00:31:01,260 --> 00:31:03,900 I haven't worked out timings properly on this, 628 00:31:03,900 --> 00:31:06,380 but I think it should be... I think it should be... 629 00:31:06,380 --> 00:31:07,540 I think it should be fine. 630 00:31:07,540 --> 00:31:11,020 I know the order, I know I can get it done. 631 00:31:11,020 --> 00:31:12,460 Going to do it. 632 00:31:12,460 --> 00:31:14,580 - Hello, Candice. - Good morning. 633 00:31:14,580 --> 00:31:16,740 Right. What's going in your hamper, then? 634 00:31:16,740 --> 00:31:20,860 I am doing a chocolate orange and orange cardamom cake, 635 00:31:20,860 --> 00:31:22,540 then I am doing sausage rolls - 636 00:31:22,540 --> 00:31:25,340 bacon, mushroom, black pudding. Little piggies, 637 00:31:25,340 --> 00:31:28,060 so it'll have a little nose, peppercorn eyes, 638 00:31:28,060 --> 00:31:29,700 with crackling curly tails. 639 00:31:29,700 --> 00:31:31,340 To complete her picnic, 640 00:31:31,340 --> 00:31:34,340 Candice is also making Manchego and olive scones, 641 00:31:34,340 --> 00:31:36,260 salmon and asparagus quiches 642 00:31:36,260 --> 00:31:38,260 and rhubarb and custard tarts, 643 00:31:38,260 --> 00:31:42,180 all fit for not just a queen, but pearly kings and queens. 644 00:31:42,180 --> 00:31:45,020 What makes it special for pearly kings and queens? 645 00:31:45,020 --> 00:31:48,260 It's just a nod to where me and my dad are from, really. 646 00:31:48,260 --> 00:31:50,740 - Ah, right. - Cockney, Mary, Cockney. - Cockney. 647 00:31:50,740 --> 00:31:53,740 Candice's journey to the Bake Off began when she was four, 648 00:31:53,740 --> 00:31:57,260 when her nan, Margaret, started teaching her to bake. 649 00:31:57,260 --> 00:31:59,780 You always used to like to wear Nan's glasses. 650 00:31:59,780 --> 00:32:02,620 - Come to that, you used to put Nan's shoes on as well. - Yep. 651 00:32:02,620 --> 00:32:06,900 My mum was always baking, so Candice wanted to be in on the action. 652 00:32:06,900 --> 00:32:10,100 I'm so pleased Candice has achieved this for herself. 653 00:32:10,100 --> 00:32:12,100 I don't think there's any words 654 00:32:12,100 --> 00:32:14,220 that can express how proud we are 655 00:32:14,220 --> 00:32:15,580 as a family. 656 00:32:15,580 --> 00:32:19,420 Candice will go hell for leather to get whatever she wants. 657 00:32:19,420 --> 00:32:21,300 I'm extremely proud of Candice. 658 00:32:21,300 --> 00:32:22,660 Regardless if she wins 659 00:32:22,660 --> 00:32:24,020 or whether she loses, 660 00:32:24,020 --> 00:32:27,340 she'll always be a winner in my eyes and she's my daughter. 661 00:32:28,660 --> 00:32:32,180 This is my puff pastry for my sausage rolls. 662 00:32:32,180 --> 00:32:34,500 I'm going to do my first turn. 663 00:32:34,500 --> 00:32:37,020 I used to hate making puff, but I do quite enjoy it now. 664 00:32:37,020 --> 00:32:38,620 It's important to keep it cold 665 00:32:38,620 --> 00:32:40,340 just cos you don't want the butter to melt. 666 00:32:40,340 --> 00:32:43,260 If it softens up, it means you won't get those nice, puffy layers. 667 00:32:43,260 --> 00:32:45,460 The sooner the bakers can prepare the pastry 668 00:32:45,460 --> 00:32:47,900 for their sausage rolls and quiches... 669 00:32:47,900 --> 00:32:49,900 (Right, next - next, next, next...) 670 00:32:49,900 --> 00:32:51,980 Get that in the fridge. 671 00:32:51,980 --> 00:32:53,500 Half an hour gone already. 672 00:32:53,500 --> 00:32:55,460 What am I doing now? I don't know. 673 00:32:55,460 --> 00:32:58,580 ..the sooner they can begin their show-stopping chocolate cake. 674 00:32:58,580 --> 00:33:01,420 I'm just liquefying my coconut oil. 675 00:33:01,420 --> 00:33:04,700 So rather than using butter, I'm using oil. 676 00:33:04,700 --> 00:33:06,220 It just makes it nice and moist. 677 00:33:07,300 --> 00:33:09,860 I like adding ground almonds. I like what it does to the texture 678 00:33:09,860 --> 00:33:12,100 and it just keeps it a little bit more moist. 679 00:33:12,100 --> 00:33:14,940 My chocolate cake is my gran's chocolate cake. 680 00:33:14,940 --> 00:33:17,300 It's kind of our definitive family recipe. 681 00:33:17,300 --> 00:33:21,420 There is a lot riding on this cake, so...hopefully, I'll do it justice. 682 00:33:22,700 --> 00:33:24,500 Andrew's picnic of family favourites 683 00:33:24,500 --> 00:33:27,580 will also include smoked Cheddar and paprika scones, 684 00:33:27,580 --> 00:33:29,420 sausage and chorizo jam rolls, 685 00:33:29,420 --> 00:33:32,420 sweet potato, goat's cheese and caramelised onion quiches 686 00:33:32,420 --> 00:33:34,740 and strawberry and pistachio tarts. 687 00:33:36,820 --> 00:33:38,700 - I call you "the precision baker". - Right, OK. 688 00:33:38,700 --> 00:33:40,180 It's all about timing. You've... 689 00:33:40,180 --> 00:33:42,140 Oh, right, you've got an Excel spreadsheet 690 00:33:42,140 --> 00:33:43,940 - to tell you exactly what's going on. - Yes, I do. 691 00:33:43,940 --> 00:33:45,940 Minute by minute. We're wasting time right now. 692 00:33:45,940 --> 00:33:47,100 I'm five minutes behind. 693 00:33:47,100 --> 00:33:49,780 That's every five minutes is planned so I'm just dashing to the... 694 00:33:49,780 --> 00:33:51,740 Yeah, it says here, actually, that... 695 00:33:51,740 --> 00:33:54,020 Yeah, 9.05, "dash to fridge". He's on time. 696 00:33:54,020 --> 00:33:56,140 Always a high-flier, 697 00:33:56,140 --> 00:33:58,700 Andrew first discovered his love of engineering 698 00:33:58,700 --> 00:34:00,620 through his love of cake. 699 00:34:00,620 --> 00:34:03,100 Andrew's always rather liked chocolate cake 700 00:34:03,100 --> 00:34:06,460 and things and he wanted to be able to make them. 701 00:34:06,460 --> 00:34:08,460 Andrew has always been very passionate 702 00:34:08,460 --> 00:34:09,700 about anything he's tackled 703 00:34:09,700 --> 00:34:11,420 and Bake Off is no different. 704 00:34:11,420 --> 00:34:13,180 He's been working full-time 705 00:34:13,180 --> 00:34:16,620 and practising to one o'clock in the morning. 706 00:34:16,620 --> 00:34:18,620 He didn't actually go to his own graduation. 707 00:34:18,620 --> 00:34:20,620 We went and saw all his friends graduate. 708 00:34:20,620 --> 00:34:21,940 He was baking. 709 00:34:21,940 --> 00:34:25,180 If Andrew takes on any challenge, he's always put 100% into it. 710 00:34:25,180 --> 00:34:26,340 He's an achiever, 711 00:34:26,340 --> 00:34:29,620 and the success he's had so far has blown us away. 712 00:34:29,620 --> 00:34:31,900 I absolutely think Andrew deserves to win. 713 00:34:31,900 --> 00:34:33,940 He's put so much hard work into it 714 00:34:33,940 --> 00:34:36,540 and I hope he does cos I love him to bits. 715 00:34:36,540 --> 00:34:38,020 He'll hate me saying that! 716 00:34:38,020 --> 00:34:39,060 SHE LAUGHS 717 00:34:40,140 --> 00:34:41,980 I'm happy with the consistency of the cakes. 718 00:34:41,980 --> 00:34:44,700 They've gone in for 15 minutes at 180. 719 00:34:44,700 --> 00:34:47,820 Just making my orange sponge. 720 00:34:47,820 --> 00:34:49,340 This is cardamom and orange 721 00:34:49,340 --> 00:34:52,900 and then I will cover it in an orange cardamom syrup as well. 722 00:34:55,620 --> 00:34:57,340 Chocolate cake's in the oven. 723 00:34:57,340 --> 00:34:59,580 I've got my puff pastry in the fridge. 724 00:34:59,580 --> 00:35:03,940 I'm just doing sweet pastry for my fruit tarts. 725 00:35:05,220 --> 00:35:08,700 I mean for this sweet pastry to be nice and thin, 726 00:35:08,700 --> 00:35:11,060 so about two millimetres. 727 00:35:11,060 --> 00:35:14,260 I want it to be really crisp. I want Paul to love it. 728 00:35:14,260 --> 00:35:16,660 I don't want to see a soggy bottom in sight. 729 00:35:16,660 --> 00:35:18,740 I have no idea whether I'm on schedule or not. 730 00:35:18,740 --> 00:35:23,420 I just have great belief that if I just keep going today, 731 00:35:23,420 --> 00:35:24,940 if I keep going, it'll all be fine. 732 00:35:24,940 --> 00:35:27,140 Jane's sweetcrust pastry tarts 733 00:35:27,140 --> 00:35:30,980 will be filled with red fruits and elderflower creme patissiere. 734 00:35:30,980 --> 00:35:34,420 Her picnic will also feature more of her family's favourites - 735 00:35:34,420 --> 00:35:37,300 butternut squash and Parmesan scones, 736 00:35:37,300 --> 00:35:39,580 apple and thyme sausage rolls, 737 00:35:39,580 --> 00:35:41,220 salmon and dill quiches 738 00:35:41,220 --> 00:35:43,580 and, for her four-tiered chocolate cake, 739 00:35:43,580 --> 00:35:45,060 she's determined to succeed 740 00:35:45,060 --> 00:35:46,300 with a decorative touch 741 00:35:46,300 --> 00:35:48,820 that let her down during botanical week. 742 00:35:48,820 --> 00:35:52,340 It's going to have a white-chocolate lacy wrap and... 743 00:35:52,340 --> 00:35:54,300 - A collar? You're putting a collar round it? - Yeah. 744 00:35:54,300 --> 00:35:56,620 - Another collar? - I know, but it's going to be good this time. 745 00:35:56,620 --> 00:35:59,660 - Victorian lacy collar. - It's going to be good this time! 746 00:36:01,820 --> 00:36:04,260 Jane has always worked hard to create great bakes 747 00:36:04,260 --> 00:36:06,460 for her family and friends. 748 00:36:06,460 --> 00:36:09,580 But since the competition, she's gone to new extremes. 749 00:36:09,580 --> 00:36:11,860 Mum hasn't slept much 750 00:36:11,860 --> 00:36:13,700 for the last 12 weeks. 751 00:36:13,700 --> 00:36:16,140 I'll come down in the morning, she's there, furiously baking, 752 00:36:16,140 --> 00:36:18,140 has been awake since five o'clock in the morning, 753 00:36:18,140 --> 00:36:19,340 there's flour everywhere. 754 00:36:19,340 --> 00:36:22,620 Already, she's made three different sets of Danish pastries, 755 00:36:22,620 --> 00:36:24,420 a wedding cake, a loaf of bread... 756 00:36:24,420 --> 00:36:26,020 Yeah, she's been a bit obsessed. 757 00:36:26,020 --> 00:36:27,860 Can you believe you're in the final? 758 00:36:27,860 --> 00:36:30,020 I don't actually believe I'm in that tent. 759 00:36:30,020 --> 00:36:31,980 Mum's amazing at juggling everything. 760 00:36:31,980 --> 00:36:34,980 She's managed to do everything for Bake Off, 761 00:36:34,980 --> 00:36:36,980 she's running her own business. 762 00:36:36,980 --> 00:36:38,540 I don't know how she's done it all. 763 00:36:38,540 --> 00:36:40,740 She's always put other people first 764 00:36:40,740 --> 00:36:44,100 and this is the first thing she's done purely for herself. 765 00:36:44,100 --> 00:36:45,900 I really am very proud of you. 766 00:36:45,900 --> 00:36:48,900 I know everybody thinks it, but I think I've got the best mum. 767 00:36:52,780 --> 00:36:55,660 Right, the moment of truth. How's this pastry? 768 00:36:57,540 --> 00:36:59,140 These are my sweet ones. 769 00:36:59,140 --> 00:37:01,500 The pastry has caught on the edges. 770 00:37:01,500 --> 00:37:03,620 "12.02, Sue comes in and asks inane questions 771 00:37:03,620 --> 00:37:05,940 "about what are you doing" - what are you doing, Andrew? 772 00:37:05,940 --> 00:37:07,860 I can always trust you to be on schedule, Sue. 773 00:37:09,700 --> 00:37:11,020 It's lovely. 774 00:37:11,020 --> 00:37:13,620 Everything is important in the Showstopper. 775 00:37:13,620 --> 00:37:14,900 Absolutely everything. 776 00:37:19,500 --> 00:37:20,820 Right, here we go. 777 00:37:20,820 --> 00:37:22,140 Scones, actually. 778 00:37:22,140 --> 00:37:25,060 Have I put everything in? Squash, salt and pepper. 779 00:37:25,060 --> 00:37:26,380 Pepper? No, no pepper. 780 00:37:27,940 --> 00:37:29,980 This is my mum and gran's scone recipe, 781 00:37:29,980 --> 00:37:32,820 quite traditional Irish thing, kind of a soda bread method. 782 00:37:32,820 --> 00:37:36,140 So I'm mixing my flour, bicarb, some paprika, 783 00:37:36,140 --> 00:37:38,340 buttermilk and some smoked Cheddar. 784 00:37:38,340 --> 00:37:42,300 Handling it as little as possible is the secret to good scones. 785 00:37:42,300 --> 00:37:44,580 The temptation is to roll it out too far. 786 00:37:46,820 --> 00:37:49,740 Quite a wet dough, so it's sticking a bit. 787 00:37:52,660 --> 00:37:54,660 Two-and-a-half hours remaining. 788 00:37:56,740 --> 00:37:58,500 This is my creme patissiere, 789 00:37:58,500 --> 00:38:00,740 which is going to go in my fruit and custard tarts. 790 00:38:00,740 --> 00:38:02,380 Not sure what the other bakers are doing. 791 00:38:02,380 --> 00:38:04,180 I think they're making their sausage rolls, 792 00:38:04,180 --> 00:38:05,460 which is what I SHOULD be doing. 793 00:38:05,460 --> 00:38:08,780 With 49 bakes to complete and only one oven... 794 00:38:08,780 --> 00:38:11,300 I'm going to assemble my whole sausage roll in one. 795 00:38:11,300 --> 00:38:13,980 Then I can get exactly the same size piggies. 796 00:38:13,980 --> 00:38:17,660 ..time management has never been harder or more important. 797 00:38:17,660 --> 00:38:18,940 Puff's looking all right. 798 00:38:19,900 --> 00:38:23,140 Yeah, puff's looking... Puff's looking OK. 799 00:38:23,140 --> 00:38:26,820 The amount of multitasking required here is mind-blowing. 800 00:38:26,820 --> 00:38:29,140 If I didn't have a plan right now, I'd be flapping. 801 00:38:29,140 --> 00:38:30,980 - TIMER BEEPS - Ah! 802 00:38:30,980 --> 00:38:32,340 I am going faster and faster. 803 00:38:32,340 --> 00:38:33,700 I've got so many timers, 804 00:38:33,700 --> 00:38:36,180 I'm not sure what the timers are for, now. 805 00:38:36,180 --> 00:38:37,860 We are steaming through. 806 00:38:39,900 --> 00:38:42,620 Some of these poor piggies might be a little cross-eyed. 807 00:38:43,860 --> 00:38:46,260 Give them another...minute or two. 808 00:38:54,780 --> 00:38:56,900 They really haven't risen at all. 809 00:38:58,140 --> 00:39:00,020 They really haven't risen at all. 810 00:39:00,020 --> 00:39:02,220 TIMER BEEPS 811 00:39:04,260 --> 00:39:08,260 Outside the tent, the contestants' friends and family have arrived, 812 00:39:08,260 --> 00:39:11,060 along with a few familiar faces. 813 00:39:11,060 --> 00:39:12,900 I was quite anxious coming here. 814 00:39:12,900 --> 00:39:15,500 Gingerbread falling down, that was my last experience. 815 00:39:15,500 --> 00:39:16,660 But no, it's really nice, 816 00:39:16,660 --> 00:39:18,540 it's lovely seeing all the bakers again. 817 00:39:18,540 --> 00:39:20,140 It's been really special. 818 00:39:20,140 --> 00:39:21,820 It's really funny being back. 819 00:39:21,820 --> 00:39:23,940 Of course I'd love to be in the tent right now. 820 00:39:23,940 --> 00:39:25,980 Great to be here, would LOVE to be in there. 821 00:39:25,980 --> 00:39:27,100 SHE LAUGHS 822 00:39:28,180 --> 00:39:30,500 Oh, my gosh, who's going to win it? Who's going to win it? 823 00:39:30,500 --> 00:39:32,460 Don't ask me that question. 824 00:39:32,460 --> 00:39:33,540 Candice. 825 00:39:33,540 --> 00:39:38,660 She plans well, she's impeccable, and she is so focused. 826 00:39:38,660 --> 00:39:40,380 I've been backing Jane since week one. 827 00:39:40,380 --> 00:39:42,180 I want Andrew to win... 828 00:39:43,540 --> 00:39:44,820 ..but it'll be a tough call, 829 00:39:44,820 --> 00:39:46,780 cos the girls have been very, very strong. 830 00:39:46,780 --> 00:39:49,340 You know, Candice has been Star Baker so many times 831 00:39:49,340 --> 00:39:53,580 and Andrew and Jane have both been so consistent - oh...! 832 00:39:53,580 --> 00:39:55,100 I think I'm going to have to say Jane. 833 00:39:57,540 --> 00:40:01,700 OK, finalists, you've got an hour left of your Showstoppers. 834 00:40:01,700 --> 00:40:03,180 One hour left. 835 00:40:06,140 --> 00:40:07,700 Right, calm down, now. 836 00:40:07,700 --> 00:40:11,380 I have got my collar and the decoration to do on this. 837 00:40:11,380 --> 00:40:13,580 I've got assembly of the fruit tarts to do. 838 00:40:13,580 --> 00:40:15,500 I've still got to bake my quiches. 839 00:40:15,500 --> 00:40:19,420 So, um...quite a lot to get done, really. 840 00:40:19,420 --> 00:40:25,740 I'm just melting my chocolate for my chocolate icing 841 00:40:25,740 --> 00:40:28,020 and just waiting for my sausage rolls to cook. 842 00:40:29,340 --> 00:40:31,860 I'm ashamed of myself for not measuring out the pastry. 843 00:40:31,860 --> 00:40:34,340 But got to get these sausage rolls finished, 844 00:40:34,340 --> 00:40:35,780 so...screw the measurements. 845 00:40:37,180 --> 00:40:38,860 Is that pastry too thick? 846 00:40:40,140 --> 00:40:41,380 I don't know. 847 00:40:42,580 --> 00:40:45,220 Asparagus going into the coffin there, lovely. 848 00:40:49,700 --> 00:40:52,740 Just left it a little bit too long in the oven. 849 00:40:54,980 --> 00:40:57,620 I'm going to put some foil over the top. 850 00:40:57,620 --> 00:41:00,660 Should hopefully stop them browning too much. 851 00:41:00,660 --> 00:41:03,140 OK, picnickers, you don't want to keep a good wasp waiting. 852 00:41:03,140 --> 00:41:05,820 You've got half an hour to finish, half an hour. 853 00:41:05,820 --> 00:41:08,220 I'm going to have to do the chocolate collar now. 854 00:41:13,780 --> 00:41:16,820 It's a very simple and easy chocolate collar this time. 855 00:41:16,820 --> 00:41:18,820 Got to try and chill that somehow. 856 00:41:18,820 --> 00:41:20,700 Are you all right, Jane? 857 00:41:20,700 --> 00:41:22,500 I'm fine. Yeah, yeah, yeah, fine. 858 00:41:23,500 --> 00:41:26,100 OK. I've caught the edges of these. 859 00:41:27,580 --> 00:41:29,620 So this is my sugar glaze. 860 00:41:31,140 --> 00:41:32,980 It just makes it look shiny and nice, really. 861 00:41:35,060 --> 00:41:37,500 Right. One, two, three... 862 00:41:37,500 --> 00:41:39,180 You can't leave it in there very long, 863 00:41:39,180 --> 00:41:40,900 otherwise it won't be flexible at all. 864 00:41:40,900 --> 00:41:42,140 One, two, three, four... 865 00:41:49,540 --> 00:41:51,020 Those need at least an extra five. 866 00:41:51,020 --> 00:41:52,460 TIMER BEEPS 867 00:41:52,460 --> 00:41:54,260 Those are going to come out very hot. 868 00:41:56,700 --> 00:41:58,380 Oh, stick, damn you, stick! 869 00:42:01,620 --> 00:42:04,500 - (That's good.) - Ooh, look at the rise on those! 870 00:42:05,940 --> 00:42:09,060 OK, ladies and gent, I have no wish to HAMPER you, 871 00:42:09,060 --> 00:42:14,980 but you have five minutes left on your final Showstoppers. 872 00:42:14,980 --> 00:42:16,100 Ah...! 873 00:42:33,260 --> 00:42:35,620 It's not doing it! It's not coming off! 874 00:42:37,740 --> 00:42:40,140 I have a minor disaster here. 875 00:42:42,220 --> 00:42:43,740 My chocolate collar, 876 00:42:43,740 --> 00:42:47,420 I over...over-chilled it. 877 00:42:47,420 --> 00:42:50,100 And it doesn't want to come off. 878 00:42:50,100 --> 00:42:52,940 I don't quite know what I'm going to do about that. 879 00:42:52,940 --> 00:42:55,980 OK, little piggies need to put things in the hamper, 880 00:42:55,980 --> 00:42:57,740 little piggies need to stop in two minutes. 881 00:42:57,740 --> 00:42:59,220 These are the sausage rules. 882 00:43:03,980 --> 00:43:06,780 My collar is not to be. What a pity. 883 00:43:10,260 --> 00:43:13,180 Oh, if in doubt, throw some glitter at it, I always say. 884 00:43:13,180 --> 00:43:14,340 SHE SIGHS 885 00:43:31,620 --> 00:43:34,620 OK, bakers, five hours is up. 886 00:43:36,580 --> 00:43:38,460 You can do no more. 887 00:43:38,460 --> 00:43:40,500 - You've finished! - Wahey, well done! 888 00:43:40,500 --> 00:43:42,460 APPLAUSE 889 00:43:42,460 --> 00:43:45,740 Oh, well done, guys, well done! 890 00:43:45,740 --> 00:43:47,220 My God. 891 00:43:49,340 --> 00:43:50,500 That was mad. 892 00:43:54,180 --> 00:43:57,060 I honestly don't know if I've done enough to win. 893 00:43:57,060 --> 00:44:01,420 It'll all come down to the quality of the pastry and flavours 894 00:44:01,420 --> 00:44:03,700 and you can't tell that from looking at them. 895 00:44:03,700 --> 00:44:09,060 I will always see the negatives, always see the bits I don't like, 896 00:44:09,060 --> 00:44:11,860 always think everybody else's is better, but... 897 00:44:14,020 --> 00:44:16,420 ...I have just...I have given it... 898 00:44:16,420 --> 00:44:17,740 I've given everything. 899 00:44:18,820 --> 00:44:20,660 I think I could cry. 900 00:44:20,660 --> 00:44:25,140 I think it's just the emotion of finishing 901 00:44:25,140 --> 00:44:26,660 and not doing it again. 902 00:44:26,660 --> 00:44:27,900 I think that's really sad. 903 00:44:27,900 --> 00:44:30,020 I'll really miss it. I've loved every minute. 904 00:44:30,020 --> 00:44:31,940 I'm going to just wipe my eyes now. 905 00:44:32,980 --> 00:44:35,100 Cos I'm not going to cry. 906 00:44:35,100 --> 00:44:36,500 But it's been great. 907 00:45:00,820 --> 00:45:03,580 Jane, do you want a hand with your hamper goods? 908 00:45:13,220 --> 00:45:14,820 SHE SIGHS 909 00:45:14,820 --> 00:45:18,500 I'm sure the Queen would love this colourful selection, 910 00:45:18,500 --> 00:45:20,500 and it does look right royal and regal. 911 00:45:20,500 --> 00:45:22,660 Thank you. Thank you very much. 912 00:45:22,660 --> 00:45:24,620 So let's start with the sausage roll. 913 00:45:27,460 --> 00:45:29,660 You've got some issues with raw pastry inside here. 914 00:45:29,660 --> 00:45:30,700 Oh, is it? 915 00:45:30,700 --> 00:45:33,060 - You see the layers? - Oh, yes. 916 00:45:33,060 --> 00:45:34,700 It hasn't baked all the way through. 917 00:45:34,700 --> 00:45:37,100 - But the flavour... Tastes delicious. - Thank you. 918 00:45:37,100 --> 00:45:39,700 This is the tart. 919 00:45:39,700 --> 00:45:41,060 Pale, but baked. 920 00:45:41,060 --> 00:45:42,340 Nice and crispy. 921 00:45:43,380 --> 00:45:47,860 It looks absolutely cram-jam full of salmon and prawn. 922 00:45:51,140 --> 00:45:54,020 Mmm. It's very, very good. 923 00:45:54,020 --> 00:45:56,420 Right - scone. 924 00:46:01,340 --> 00:46:02,900 To me, with my eyes shut, 925 00:46:02,900 --> 00:46:05,860 it tastes like a rather good cheese scone. 926 00:46:05,860 --> 00:46:09,340 I don't actually taste the butternut squash. 927 00:46:09,340 --> 00:46:11,580 Which is a shame. It would've been nice to get 928 00:46:11,580 --> 00:46:13,780 something with a little bit more kick in it. 929 00:46:13,780 --> 00:46:17,940 These tarts - the decoration on the top is so pretty, 930 00:46:17,940 --> 00:46:20,140 you couldn't resist picking those up. 931 00:46:23,740 --> 00:46:27,660 You've managed to keep that pastry beautifully crisp. 932 00:46:27,660 --> 00:46:31,740 The creme pat has held and none of it is dripping down the side. 933 00:46:31,740 --> 00:46:33,140 The flavour's good. 934 00:46:33,140 --> 00:46:35,460 Right. We'll move on to your cake. 935 00:46:39,380 --> 00:46:43,020 It isn't what you planned, your band, but you didn't panic. 936 00:46:43,020 --> 00:46:44,060 You've done it. 937 00:46:45,660 --> 00:46:48,620 Now, that's a lovely surprise in the middle, there. 938 00:46:52,460 --> 00:46:54,380 - Great chocolate cake. - Thank you. 939 00:46:54,380 --> 00:46:57,180 - Tastes beautiful. It's light... - Thank you. - Soft... 940 00:46:57,180 --> 00:46:58,860 And then with that cream in the middle, 941 00:46:58,860 --> 00:47:00,540 with the kick from the cherries... 942 00:47:00,540 --> 00:47:03,220 That's beautiful. It's a shame about the collar. 943 00:47:09,900 --> 00:47:11,300 Andrew. 944 00:47:20,020 --> 00:47:21,660 It is beautifully displayed. 945 00:47:21,660 --> 00:47:24,060 Very meticulous, just like you. 946 00:47:24,060 --> 00:47:26,940 Everything we've seen has been very calculated 947 00:47:26,940 --> 00:47:28,660 and beautifully presented. 948 00:47:28,660 --> 00:47:30,700 Right, we'll start with the sausage roll. 949 00:47:31,860 --> 00:47:33,180 Let's have a quick cut. 950 00:47:34,300 --> 00:47:35,620 It's not done here. 951 00:47:36,700 --> 00:47:37,740 Yeah. 952 00:47:38,980 --> 00:47:40,780 The taste of that sausage is fantastic. 953 00:47:40,780 --> 00:47:42,180 Beautiful sausages, 954 00:47:42,180 --> 00:47:45,020 but it's such a thick layer of undercooked pastry. 955 00:47:45,020 --> 00:47:46,620 I think I'd be leaving that. 956 00:47:48,340 --> 00:47:49,380 Scone. 957 00:47:54,660 --> 00:47:59,100 I think the colour and the look of them is most exciting, 958 00:47:59,100 --> 00:48:01,020 but the flavour just isn't there. 959 00:48:02,180 --> 00:48:04,380 I'm trying to find the cheese. I've got the paprika. 960 00:48:05,380 --> 00:48:06,620 I'm not getting it at all. 961 00:48:06,620 --> 00:48:08,180 Let's try the quiche. 962 00:48:09,540 --> 00:48:11,860 Nice colour. It's nice and neat all the way round, as well. 963 00:48:11,860 --> 00:48:13,900 Looks like it's been professionally blocked. 964 00:48:15,380 --> 00:48:18,300 - Crispy. - That's the right thickness of pastry. 965 00:48:22,860 --> 00:48:24,340 The flavour of that is delicious. 966 00:48:24,340 --> 00:48:25,820 OK. 967 00:48:25,820 --> 00:48:29,220 However, you probably worked that pastry a little bit too much. 968 00:48:29,220 --> 00:48:31,500 That should just fall apart. 969 00:48:31,500 --> 00:48:33,740 Let's try the strawberry tart. 970 00:48:37,580 --> 00:48:40,580 Now, obviously, straightaway, there is an issue with this. 971 00:48:40,580 --> 00:48:41,740 - Yeah. - I daren't even lift it. 972 00:48:41,740 --> 00:48:43,380 I know it's going to be soggy underneath. 973 00:48:46,820 --> 00:48:48,820 Well, it's basically raw underneath 974 00:48:48,820 --> 00:48:51,740 because everything's soaked in to that blind-baked pastry. 975 00:48:53,380 --> 00:48:54,900 Actually, it tastes good. 976 00:48:54,900 --> 00:48:58,620 I think the problem is, when you put the sugar syrup on it, 977 00:48:58,620 --> 00:49:00,340 it's soaked into the side of the pastry 978 00:49:00,340 --> 00:49:02,020 and so the whole thing just collapsed. 979 00:49:02,020 --> 00:49:04,700 OK. Let's have a look at this cake. 980 00:49:06,060 --> 00:49:09,540 - Those shards are beautiful on top. - Cuts great. 981 00:49:09,540 --> 00:49:11,580 You said this was your grandma's recipe? 982 00:49:11,580 --> 00:49:12,620 Yes. 983 00:49:16,900 --> 00:49:18,340 That's a great cake. 984 00:49:18,340 --> 00:49:20,020 That's a really nice cake. 985 00:49:20,020 --> 00:49:21,780 She'll be very pleased to hear that. 986 00:49:21,780 --> 00:49:23,780 The ganache keeps it moist. 987 00:49:23,780 --> 00:49:25,740 It's a very, very good chocolate cake. 988 00:49:25,740 --> 00:49:27,620 I think that's the star piece in all this. 989 00:49:27,620 --> 00:49:29,900 - I'd have the cake any day. - OK. 990 00:49:29,900 --> 00:49:31,340 Thank you. 991 00:49:44,060 --> 00:49:47,580 It looks an exciting hamper. Lots of colour. 992 00:49:47,580 --> 00:49:50,020 I love your little piggies looking at me. 993 00:49:50,020 --> 00:49:51,260 I'm dying to get into them. 994 00:49:51,260 --> 00:49:52,700 - That's its mouth, I take it? - Yeah. 995 00:49:52,700 --> 00:49:55,060 - Nose, eyes... - Yeah. - Yeah, OK. - And its little crispy tail. 996 00:49:57,660 --> 00:49:59,460 Love crackling. Right... 997 00:50:04,140 --> 00:50:05,380 Mmm... 998 00:50:05,380 --> 00:50:07,340 That's a good puff pastry. 999 00:50:07,340 --> 00:50:09,220 Nice flaky layers. 1000 00:50:09,220 --> 00:50:11,020 Unusual, with the black pudding. 1001 00:50:11,020 --> 00:50:13,300 I think they're great. I think the flavour's fantastic. 1002 00:50:13,300 --> 00:50:14,700 And you've got beautiful layers. 1003 00:50:14,700 --> 00:50:17,580 - Thank you. - OK. Shall we move on to the quiche? 1004 00:50:20,100 --> 00:50:22,940 Ooh, yeah. Crispy all the way. Sides, bottom... 1005 00:50:22,940 --> 00:50:24,340 It's full, that, Mary, isn't it? 1006 00:50:24,340 --> 00:50:27,900 What I like is it's not all sort of custardy filling. 1007 00:50:27,900 --> 00:50:29,900 We've got lots of salmon in here. 1008 00:50:33,860 --> 00:50:35,860 That's a good quiche. And it tastes good. 1009 00:50:35,860 --> 00:50:37,900 - Thank you. - And the pastry's in nice layers. 1010 00:50:37,900 --> 00:50:39,380 It is. It's well baked. 1011 00:50:39,380 --> 00:50:41,100 Right, scone. 1012 00:50:41,100 --> 00:50:44,020 Nice colour on the top, nice size. 1013 00:50:49,380 --> 00:50:51,220 I can't taste the cheese. 1014 00:50:51,220 --> 00:50:52,740 - OK. - Manchego's strong. 1015 00:50:52,740 --> 00:50:55,140 The problem is, olives are SO strong. 1016 00:50:55,140 --> 00:50:57,460 - I can taste the olive but I didn't get the cheese. - OK. 1017 00:50:57,460 --> 00:51:01,180 Let's look at these raspberry and rhubarb tarts. 1018 00:51:01,180 --> 00:51:05,220 They look attractive, and nice to do it in a brioche tin, 1019 00:51:05,220 --> 00:51:07,220 rather than the conventional tin. 1020 00:51:11,220 --> 00:51:13,100 That's a good custard. 1021 00:51:13,100 --> 00:51:16,420 - Thank you. - Rhubarb, you're very brave to put it in, 1022 00:51:16,420 --> 00:51:18,380 because there's so much moisture, 1023 00:51:18,380 --> 00:51:20,980 and in no way is that soaking into the pastry, 1024 00:51:20,980 --> 00:51:22,980 the pastry is still crisp. 1025 00:51:22,980 --> 00:51:24,660 - It's a little over-baked. - Yeah. 1026 00:51:24,660 --> 00:51:27,860 But the whole flavour is very, very good. 1027 00:51:27,860 --> 00:51:29,580 Let's try the chocolate. 1028 00:51:48,780 --> 00:51:50,060 That's a lovely cake. 1029 00:51:51,500 --> 00:51:52,820 The oil works well in it, 1030 00:51:52,820 --> 00:51:55,500 and the flavour of the orange comes through beautifully as well. 1031 00:51:55,500 --> 00:51:56,620 Delicious orange. 1032 00:51:56,620 --> 00:51:59,700 You've got the right amount of ganache, 1033 00:51:59,700 --> 00:52:01,300 and I like the finish, as well. 1034 00:52:01,300 --> 00:52:04,860 I think that would be a great cake to take on a picnic. 1035 00:52:04,860 --> 00:52:07,980 - Thank you very much. - No, thank you. Thank you very much. 1036 00:52:13,940 --> 00:52:15,060 It's you two. 1037 00:52:15,060 --> 00:52:17,020 - No, no. - It is! 1038 00:52:25,540 --> 00:52:28,140 CHEERING AND APPLAUSE 1039 00:52:28,140 --> 00:52:31,900 As Candice, Andrew and Jane join their family and friends... 1040 00:52:31,900 --> 00:52:33,060 LAUGHTER 1041 00:52:34,860 --> 00:52:37,740 ..Mary and Paul have a huge decision to make. 1042 00:52:39,300 --> 00:52:43,420 Well, this was an absolute humdinger of a Showstopper. 1043 00:52:43,420 --> 00:52:45,740 The standard was exceptionally high. 1044 00:52:45,740 --> 00:52:49,100 Andrew's chocolate cake was out of this world. 1045 00:52:49,100 --> 00:52:51,780 It had a beautiful texture, flavour. 1046 00:52:51,780 --> 00:52:54,100 But the fruit tart - it was falling apart. 1047 00:52:54,100 --> 00:52:56,020 And the scones - no flavour. 1048 00:52:56,020 --> 00:52:59,100 Then you have Candice, who is this very creative baker. 1049 00:52:59,100 --> 00:53:00,740 Everything packed with flavour. 1050 00:53:00,740 --> 00:53:02,780 Now, when you look at the actual quiche, 1051 00:53:02,780 --> 00:53:04,700 she put loads and loads of salmon in there, 1052 00:53:04,700 --> 00:53:06,420 but it did taste extremely good. 1053 00:53:06,420 --> 00:53:07,540 Her sausage rolls... 1054 00:53:07,540 --> 00:53:09,740 I've had many sausage rolls in my time. 1055 00:53:09,740 --> 00:53:11,780 - I bet you have. - And to make a little pig out of one... 1056 00:53:11,780 --> 00:53:14,140 They were different, and the pastry was good, too. 1057 00:53:14,140 --> 00:53:16,820 - It's a sensational cake, isn't it? - That orange! 1058 00:53:16,820 --> 00:53:19,660 And it was so soft inside. Great cake. 1059 00:53:19,660 --> 00:53:24,020 I like Jane because she is a true family cook. 1060 00:53:24,020 --> 00:53:27,820 Her prawn quiche was absolutely delicious. 1061 00:53:27,820 --> 00:53:30,260 I thought the fruit tart tasted great. 1062 00:53:30,260 --> 00:53:33,100 The sausage roll was slightly underdone. 1063 00:53:33,100 --> 00:53:35,380 Paul and Mary, the big question is...who's won? 1064 00:53:35,380 --> 00:53:37,540 I've sort of made up my mind. 1065 00:53:37,540 --> 00:53:39,020 - MARY: - I've had a thought myself, 1066 00:53:39,020 --> 00:53:40,660 but I want to confirm it with Paul. 1067 00:53:40,660 --> 00:53:42,980 That seems reasonable, bearing in mind you're the judges. 1068 00:53:42,980 --> 00:53:44,540 We shall leave now. 1069 00:53:44,540 --> 00:53:46,980 CHEERING AND APPLAUSE 1070 00:53:58,060 --> 00:54:02,220 Finalists, what incredible bakers you are! 1071 00:54:02,220 --> 00:54:04,540 Would the three of you step up, please? 1072 00:54:04,540 --> 00:54:07,540 CHEERING AND APPLAUSE 1073 00:54:08,980 --> 00:54:10,740 SUE WHOOPS 1074 00:54:12,060 --> 00:54:14,020 - MEL: - Oh, Jane... Jane's gone! 1075 00:54:16,660 --> 00:54:18,940 Jane, Andrew, Candice, 1076 00:54:18,940 --> 00:54:23,340 Mary and Paul have decided, after a lot of deliberation, 1077 00:54:23,340 --> 00:54:28,900 that the winner of The Great British Bake Off 2016 1078 00:54:28,900 --> 00:54:30,100 is... 1079 00:54:38,260 --> 00:54:39,580 ..Candice! 1080 00:54:39,580 --> 00:54:41,580 CHEERING AND APPLAUSE 1081 00:54:49,580 --> 00:54:52,820 - Well done! - Well done, Candice! 1082 00:54:58,060 --> 00:54:59,540 Well done! 1083 00:54:59,540 --> 00:55:01,660 Well done, sweetheart. 1084 00:55:05,900 --> 00:55:09,100 Never, ever, ever thought I'd ever even get on this, 1085 00:55:09,100 --> 00:55:14,380 and I'm standing here now with this, and they said my name, 1086 00:55:14,380 --> 00:55:16,620 and that means more to me 1087 00:55:16,620 --> 00:55:18,660 than I think anyone will ever, ever realise. 1088 00:55:18,660 --> 00:55:20,780 It really, really does. 1089 00:55:20,780 --> 00:55:22,420 - MARY: - Well deserved! 1090 00:55:22,420 --> 00:55:25,140 Her determination and passion... 1091 00:55:25,140 --> 00:55:27,860 She really has excelled. 1092 00:55:27,860 --> 00:55:32,180 Had wonderful flavours, and everything always looked gorgeous. 1093 00:55:32,180 --> 00:55:34,500 Candice is very much all or nothing. 1094 00:55:34,500 --> 00:55:36,660 When you look back on some of her bakes, 1095 00:55:36,660 --> 00:55:38,100 they've been beautiful. 1096 00:55:38,100 --> 00:55:40,700 When she nails it, she's one of the best. 1097 00:55:40,700 --> 00:55:42,460 Come over! 1098 00:55:42,460 --> 00:55:44,780 EXCITED CHEERING AND LAUGHTER 1099 00:55:53,020 --> 00:55:54,700 Oh, my God! 1100 00:55:54,700 --> 00:55:56,860 Candice has been fantastic throughout. 1101 00:55:56,860 --> 00:55:58,420 'I'm chuffed to bits for her.' 1102 00:55:58,420 --> 00:56:01,500 You deserve it, Candice. Well, well done. 1103 00:56:01,500 --> 00:56:03,620 Of course I'm a little disappointed, but actually, 1104 00:56:03,620 --> 00:56:06,500 to be able to walk out there at the end with the hamper, see everyone... 1105 00:56:06,500 --> 00:56:08,060 Yeah, it's really special. 1106 00:56:08,060 --> 00:56:11,780 Oh, you star! Well done! 1107 00:56:11,780 --> 00:56:14,660 'The best baker today won. I'm really happy for her. 1108 00:56:14,660 --> 00:56:17,580 'Week after week, Candice has got better and better.' 1109 00:56:17,580 --> 00:56:18,860 I predicted it! 1110 00:56:18,860 --> 00:56:21,820 So my first prediction of the series has come true... 1111 00:56:21,820 --> 00:56:22,860 dammit! 1112 00:56:22,860 --> 00:56:24,140 SHE LAUGHS 1113 00:56:30,700 --> 00:56:37,860 Em... I saw, and I wished, and I hoped it was OK, 1114 00:56:37,860 --> 00:56:39,460 but you just don't know. 1115 00:56:39,460 --> 00:56:41,980 Jane and Andrew are so good, so good. 1116 00:56:43,500 --> 00:56:47,340 She's done so well. She's been an absolute star. 1117 00:56:49,620 --> 00:56:51,340 I did it! I'm good. 1118 00:56:51,340 --> 00:56:53,100 I'm good enough. 1119 00:56:54,540 --> 00:56:56,020 SHE LAUGHS AND CRIES 1120 00:56:57,020 --> 00:56:59,060 I honestly... 1121 00:56:59,060 --> 00:57:00,380 I don't know what to say. 1122 00:57:00,380 --> 00:57:01,980 Thank you. Like... 1123 00:57:01,980 --> 00:57:04,900 Oh, my God! What an opportunity. 1124 00:57:08,940 --> 00:57:11,500 Amazing! I don't know what else to say. 1125 00:57:14,580 --> 00:57:17,580 - She did smash it. - She did smash it. 1126 00:58:58,060 --> 00:59:00,380 NO AUDIO OF CONVERSATION 88437

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