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WWW.MY-SUBS.COM
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In the beginning...
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Gorgeous, gorgeous, gorgeous.
3
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Oh!
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..there were 12.
5
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I can't believe that's
just happened to me.
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They're not going to allow
me into Yorkshire ever again.
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Now...there are three.
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BEEPING
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Right, calm down now.
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(Good luck, guys.)
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Good luck, guys.
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'Winning Star Baker in the first week...'
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No!
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'..Jane got off to a flying start.'
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Absolutely beautiful, yes.
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Thank you.
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'Her home-style baking
impressed Mary and Paul.'
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That is first-rate.
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This is a complete mess.
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'Although timing often
wasn't on her side.'
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Things didn't go to plan.
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No, they didn't.
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'The garden designer dug deep
to make it to the final.'
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That fleur-de-lis is outstanding.
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Thank you.
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To be at the final is just amazing.
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It feels really unreal, actually.
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People say to you, "Oh, how've you been?
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00:01:40,940 --> 00:01:42,620
"What's happened this week?"
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You go, "You know,
nothing, really, same old,"
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and you want to go, "I'm in the final
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"of The Great British Bake Off!"
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And you can't.
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Candice has won Star Baker three times.
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Well done.
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Her elaborate creations...
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Wow, exceptional.
38
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..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.
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Rein it in a little bit. Get
your baking absolutely spot-on.
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But with bakes inspired by her family...
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- The overall effect is beautiful.
- Yes!
44
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..she's made it to the final.
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There's been a lot of practice this week.
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The other day, I did baking
for 12 hours, and I hurt a lot.
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I'd really like to think I'd,
like, got really fit and toned
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and everything from baking.
49
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Definitely haven't.
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Definitely struggling to
fit in clothes currently.
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'Aerospace engineer Andrew...
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Where are your schematics for this?
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00:02:34,860 --> 00:02:36,740
'..has been Mr Precision.'
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The overall effect is
absolutely brilliant.
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'Despite his meticulous methods...'
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Guided rolling pin - gives me
uniform thickness of dough.
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'..when it came to Star Baker...'
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Well done, Tom.
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'..for weeks, he was the bridesmaid...'
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Benjamina.
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'..never the bride.
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'But dessert week onwards...'
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They look gorgeous.
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'..was a turning point.'
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I've never seen a mechanised pie.
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'At last he won Star Baker...'
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The presentation is stunning.
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'..and won it again in the semifinal.'
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00:03:03,980 --> 00:03:06,020
Coming in, I really
wanted to make the final.
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That was my number one objective,
and then if I can win it...
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That seemed like a
silly dream at the time,
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but now that we're here,
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I've got to darn well try.
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Bakers, finalists!
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Welcome to the tent. And the
final this year is being given...
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RP ACCENT: ..the royal treatment.
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NORMAL TONE: Between the four of us,
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00:03:37,820 --> 00:03:40,620
we already have a sponge sceptre
and several jellied orbs,
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00:03:40,620 --> 00:03:42,580
but Mary and Paul would
like to complete the set
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00:03:42,580 --> 00:03:46,340
by giving you the challenge of
making a filled meringue crown.
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We're not talking some little
nimby-pimby tiny crown.
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No, bakers, we want a family-sized crown
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big enough for the whole royal family.
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It must have three layers
of meringue, at least...
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..and it must be dazzlingly decorated.
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You've got three hours on this challenge.
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- On your marks...
- Get set... - Bake!
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- CANDICE:
- Good luck.
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Good luck, guys.
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00:04:11,460 --> 00:04:13,180
BOWL CLATTERS
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The nerves are a bit jangly.
I've dropped a bowl already.
92
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It is the final.
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We've been waiting for this,
94
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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.
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This is the last signature chance,
97
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so we've chosen meringue.
98
00:04:29,540 --> 00:04:31,540
Now, they've struggled
with meringue in the past,
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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
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How they achieve that is up to them,
102
00:04:37,780 --> 00:04:39,820
but what I am looking for -
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it's got to taste good, look
good and be spectacular.
104
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Three tiers of meringue can be
quite sweet and overwhelming,
105
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so they've got to add a
little bit of tartness to it.
106
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That can come from the fruit -
whether it's a curd, a compote,
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that will balance out the
sweetness of the meringue.
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I haven't any idea who's going to win.
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It's an open field.
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I'm looking forward to it.
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00:04:59,700 --> 00:05:00,900
Good morning, Jane.
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- Good morning.
- Right, tell us all about your meringue crown.
113
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My meringue crown is a red,
white and blue meringue crown
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with strawberry and raspberry compote,
115
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and then the next layer
is a blueberry compote,
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and then the top is white flesh
nectarines with other fruits.
117
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Jane's red, white and blue pavlova
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is her husband Ray's favourite dessert.
119
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She's hoping that sticking with her
tried and tested family favourite
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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
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I have kept it simple, but I want
it to be a good pavlova at the end.
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00:05:31,260 --> 00:05:33,220
Guys, simple is good, surely?
124
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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,
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the best look with no failure.
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No pressure, then!
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All three bakers have opted
for a pavlova-style meringue.
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- 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
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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...
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It needs to be just right.
Just like Goldilocks.
137
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..Candice is going a little further.
138
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I am doing two different meringues.
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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,
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filled with Prosecco-soaked strawberries,
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mango curd, gold-dusted Physalis
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and glittered pistachios.
145
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Then there's a fourth tier,
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inspired by the tiny
crown of Queen Victoria.
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You've chosen to do quite a lot
of different things, actually.
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- Yep.
- You've got to do it all in the time.
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I have got to do it all in the time,
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but I think once the meringues are in,
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the bits in the middle I can fill.
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As long as they've got their
cooking time and their cooling time,
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so they're nice and crisp,
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then it's just a case of building it up.
155
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- All right, good luck.
- Thank you.
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00:06:55,980 --> 00:06:57,260
I thought I'd reined it in.
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00:06:57,260 --> 00:06:59,660
I didn't think I was going
complicated at all this week.
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00:06:59,660 --> 00:07:03,140
I've got three main
layers, three flavours,
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one mini crown, a curd and some fruit.
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Nothing.
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So, I've increased the speed now
that all the sugar's been added,
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and then I'm looking
for really solid peaks.
163
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There's nowhere to hide if
the meringue goes wrong.
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There will be no time to remake.
165
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If it isn't beaten until
it's completely stiff...
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Still soft.
167
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..when piped, the meringue
will lose its shape...
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..and then collapse as it's baked.
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Suddenly feeling really nervous.
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00:07:35,620 --> 00:07:37,900
Oh, how can meringue do this to you, eh?
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- CANDICE:
- I'm just going freehand on my circle.
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Whoops!
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- ANDREW:
- That's going to be my meringue cross on top.
174
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- CANDICE:
- The next meringue is going to have colour.
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This is going to have pistachio on it.
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So my Queen Victoria
crown will go on here.
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I wanted to feature that cos I
loved that when I was younger.
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00:08:12,060 --> 00:08:13,500
You do need steady hands.
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00:08:15,620 --> 00:08:21,260
Just applying some gold lustre to
give it a nice vibrant royal look.
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00:08:21,260 --> 00:08:23,020
Good morning, Andrew. How are you?
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Good morning, I'm very well, thank you.
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Tell us about this meringue.
183
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This is just a classic meringue
184
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and I've used a 50-50 caster
sugar to muscovado composition.
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- 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
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But hopefully my added
rings in the centre will...
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- Give it support.
- Yeah.
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00:08:44,700 --> 00:08:47,820
Andrew's engineering
expertise will be fully tested
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in his re-creation of
the Queen's Jubilee crown
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in muscovado meringue.
194
00:08:52,300 --> 00:08:54,660
It will contain a pecan praline centre
195
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and layers of blackberry fool,
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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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