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Week 2 The Tent was Red Hot,

..and the technical was green.

Ugh! That's the weirdest thing
I've ever done for a cake.

Prue, gateau vert, what
on earth are you thinking?

I can't believe you liked
Prue's green cake, I mean,

I just thought it was weird. Spinach
in a cake, you having a laugh?

Um, yeah, no, I have to say,

I thought the cake was a
brilliant choice for the Technical.

Why did you think it was weird? What
was wrong with you? Oh, hi, Prue.

Hi, Jo. I didn't see you come in there.

So you didn't like my cake?

Time for An Extra Slice!

Hello and welcome.

Week 2 saw the return of Cake Week.

Terry destroyed the Eiffel Tower,
Manon served up an appetising

strip of plastic and Briony cried
literally all the way through.

Wasn't it great?

We often think that Paul's
got a heart made of stone but I

found an unseen moment which
shows that he took the time to

console Briny with a few kind words.

It's only a cake. I know. It doesn't
make a blind bit of difference.

I know! But it was BLEEP! Oh, no!

When Paul comes over to see what
the bakers are up to, the key is

for them to look really confident
and give him a cheery welcome.

Here's Rahul.

Rahul.

Hi.

And after Anthony said
he felt a bit unwell,

Karen very kindly offered
to take his temperature.

As ever, each week, I'll be
joined by the baker who left the

tent and this week, after serving
up a collarless cake and failing

to adequately squeeze his
spinach, it was Luke who had to go.

Aww!

The great news is that Luke will
be joining us later in the show.

Also coming up, Tom Allen will
be with us and delving amongst

the bakes you've brought the studio.

Any gateaux verts out there?

Show us your bakes!

I said I was sorry, didn't I?

Joining me to feast upon everything
that happened in Cake Week,

I've got a brilliant
panel of celebrity guests.

Will you please welcome
comedian Phil Wang.

Actor, comedian, writer
and American, Rob Delaney.

And fresh from the tent, it's
the Queen of Bake Off, Prue Leith.

Hello!

Welcome, everyone. Welcome, Prue.

How's the new Bake Off been for you?

Actually, I think this bunch
of bakers are just delightful.

I don't how they pick them
because they are such nice people,

such great bakers. Do you know, the
thing that's impressed me is this

combination of wanting to win
and yet having a great time

while they're there. It's...
It's really impressive.

Now, Prue, I don't know if you've
ever spotted me, but I'm often

wandering around near the
bins outside tent looking for

discarded... Sticking your nose in!

Sticking my nose into your
cakes, Prue, that's for sure.

No, sticking my nose in for a
bit of discarded footage and I've

found a lovely bit, actually,

that shows you really enjoying
one of Paul's anecdotes.

He stuck his pet gerbil in it
and put a little ping-pong ball

in like a hat and took
him in this plane, flew it,

lost control of it over the
Channel and the last time I saw him,

he said they're hoping that
it actually got the 26 miles

and landed in France!

What was going through your mind there?

Do you know, I think I'd
lost the will to live.

I've no idea what he was on about.

Phil, lovely to have you with us,
too, and when you sit down to have

a cup of tea, what's your
favourite cake to go with it?

I like an entire cake.

Right. I-I'm a big banoffe pie
fan, is that a pie or a cake?

Well, I don't think it
should be anything because

I think it's disgusting. What?

You know banoffee pie was
actually invented in England.

Oh, I remember that. People always
think it's American, don't they?

Do they? Something that bizarre
should be... Something that...

Well... Yeah, something that
sweet and sticky and bad for you.

Now, Rob, lovely to see
you, too. Good to see you.

Now, where do you stand
cake-wise, are you a fan?

Oh, a massive fan, yeah. I
don't know if it's sacrilege,

I don't know where this fits
into the cake schema, but I love

ice cream cake and
whenever I visit home,

which I recently just did, my
mum makes my favourite ice cream

cake and I gobble it
up and I don't share it.

Yeah, that's my favourite kind.

So an entire cake for you
to..? An entire cake, please.

Nice hair, by the way. You're sort
of channelling Don Draper there.

Yeah, it's not, this
isn't... This is real hair,

but it's not the real colour nor
are these, this is for a movie/film.

Is it a movie about
an Elvis impersonator?

Yeah, it could be.

Thanks, guys.

Let's get back to the tent
now and remind ourselves what

happened in Cake Week and if
you haven't watched the main show

and don't want to know
what happened, Rahul...

Spoiler alert. Beep, beep, beep.

Week 2 in the tent
- and it was a scorcher.

Oh, Lordy, Lordy, it's hot.

The bakers struggled
to keep their cool...

I shall have to caramelise
me nuts a bit quicker.

..in the tray bake Signature...
I really hope they taste OK.

So do I, cos they look hideous.
I know! ..before being baffled...

This is absolutely ridiculous.

..by Prue's technical. It's
a little ring of beauty.

It's a bit puddingy, to be honest.

As temperatures rose in
the Showstopper... Oh!

..everyone got hot under the collar.

Whoa!

Luke left the tent...

..and Rahul was crowned Star Baker.

So, Week 2 in the tent, and we
have a new Star Baker, it's Rahul!

Hooray!

You must be delighted, Rahul.

Yeah.

Rahul pulled off a
hat-trick of brilliant bakes.

Paul said his lemon and cardamom
tray bake tasted beautiful,

he came second in the Technical
and his chocolate orange layer

cake stunned the judges
in the Showstopper.

Prue, now, Rahul,

he produced some incredible
bakes this week, didn't he?

I know, in spite of the fact
that he never stops talking.

I mean, he's brilliant and
then he manages to do all that.

Finish on time, perfect. I
mean, he is an amazing baker.

Phil, are you a fan of
Rahul's? Yeah, I like Rahul.

I feel I can relate to him.
I was also good at school.

I like any scientist baker cos he
obviously understands because he's a

physicist, right?

So he understands cake, like,
at an atomic level. Yeah.

He should be able to build
a gateau from the nucleus up.

I'm so intrigued to see that.

Now, as we know, Rahul went
into Cake Week with all his

usual optimism.

I am going to run out of time
today so, warning, spoiler alert,

beep, beep, beep.

And during the Showstopper,

Rahul worried that his
prediction was coming true.

So, I'm just going to do it little
bit earlier then put it in the

fridge for a bit, just to set it a bit.

But I quite like Swiss meringue
buttercream because it's quite good

to do the coating and creme au
beurre is quite similar, so it's

very good to stack things up
together. So that's why I'm

doing two buttercreams. But, again,
if I run out of time, I might not do

the creme au beurre and just
literally do everything in

Swiss meringue buttercream.
Very succinctly put.

His Showstopper was an
incredible construction

with two chocolate collars
and delicate chocolate shards,

which managed to remain
intact despite the heat.

That impressed Paul so much
he awarded Rahul a coveted

Hollywood handshake.

Rahul, could you come
here a minute, please.

I've never given a handshake
for a Showstopper before.

Thank you. That is a fantastic cake.

Well done, Rahul.

That was the first ever Hollywood
handshake in a Showstopper!

Now, having produced a disappointing
tray bake in the Signature followed

by a middling technical,
Manon really pull things back

in the Showstopper.

She showed off her wide
range of skills by producing a

show-stopping cake that not only
had a chocolate collar, but also a

fully plumbed-in tap.

Now, Prue, you and Paul were
very impressed by her almond

Princess cake, which included
a very special ingredient.

What's going on, Why
wasn't this taken off?

What did you make of that, Phil?

I thought it was pretty
sneaky from old Manon. Did you?

Because it made it look she'd
tried to style out that she'd

run out of time, but
what she really knew was,

it's going to be fine and Paul
will, for some reason, not care.

It seemed like there was a glint
of violence Paul's eye when he

noticed, I was worried he was going
to attack her and when he didn't,

I just breathed a sigh of relief.

Well, let's chat about the
Signature Challenge, shall we,

to make a tray bake.

Prue, there are times when your
years of expertise just come

shining through. Let's have a look.

Tray bake, as the name
implies, is baked in a tray.

Now, this week, courtesy of Kim-Joy,

the tray bake Signature saw one
of our first unusual ingredients.

Pandan, a plant used a lot
in Southeast Asian cooking.

You weren't familiar
with it, were you, Prue?

I had never heard of it.

It was a bit embarrassing, but I
had never heard of it. Anyway, it

tasted great, so...

I don't think I'm going
out looking for it, though.

I grew up with pandan.

I'm from Malaysia and
so it's big in Malaysia.

I've had it in cakes and
puddings my entire life

until I left Malaysia, um...

When you were three years
old? I left when I was 16. Ah!

I've just put a lot of
effort into this accent.

Onto Briony, who started as
she meant to go on, crying.

Her Spanish-influenced turron
and orange tray bake unfortunately

looked a bit of a mess.

Now, Rob, Briony does like
a good cry, doesn't she?

Do you like seeing raw emotion
in the tent or do you prefer

a baker with stiff upper lip?

I do, yeah, I would never
make fun of her for that.

I mean, I cry at work.

I think if you don't cry at your
job at least every other day,

you probably don't really care
about it, so, when she cries,

it tells me that she's putting
her heart and soul into something

and I'm probably going to enjoy it.

I think it's a sign of weakness.

OK, Cake Week saw the battle
of the Black Forest tray bakes,

as both Ruby and Dan went for the
classic retro combo of cherries,

chocolate and cream. Phil,
would that have bothered you?

I think it's a smart tactic.

What you have to do, it's like
an optimisation problem, right?

If you can identify the most
technically unable baker and

always choose to do the same thing,
you'll always be at least not last.

But also, it's going to happen,
innit? There's only so many cakes.

You know? I don't know...

So, in the end,

it was Dan who emerged victorious
after his Black Forest tray

bake won him the first Hollywood
handshake of this new series!

♪ Bamba bamba. ♪

I'd forgotten about these guys.

Now, onto the Technical Challenge,
which Prue, you chose this week.

The bakers didn't seem terribly
familiar with it. Let's have a look.

It was apparently Impressionist
painter Monet's favourite

birthday treat.

I mean, I prefer a Wimpy
myself followed by a film but,

you know, each to his own.

The recipe required a genoise
sponge and a few of the bakers

had to restart theirs, including Karen.

Here's the moment she realised
something was wrong with her

mixture.

Oh! I know what I've done wrong.

It seems I should have
done something with this and

I didn't and I don't know whether
I should have separated the eggs.

This is not going to go well.

But anything can happen in
Bake Off and maybe, just maybe,

Karen would turn things around.

In 11th place we have this one, Karen.

Oh! Now, where would you
hear about a cake like that?

Is there a book, Famous Painters'
Favourite Cakes? No, there isn't.

There's a book about Monet with this
cake in it. Oh, right, OK. Right.

It was impossible to make it exactly
like he said but it was close.

Well, let's leave the final word
on the Technical Challenge to Terry.

What did he think of it?

It was technical and it was a challenge.

Job done, Prue, I
think. Congratulations.

Now, he's been a real hit,
actually, on social media.

Here's a typical tweet:

Phil, would you protect
Terry and his horse?

Um...

Well, his horse is pretty
useless, static. Yes.

It doesn't seem to be
that violent a horse.

But yet we met that horse for,
what, a few frames in one episode

a week and half ago and
he's still in our hearts.

Made an impression, that
horse. God, I love that horse.

Now, during the Technical Challenge,

we saw Noel present Sandy with an award.

So, I thought I'd give out a few awards.

First, the award for fastest
mixing of something in a bowl and

the winner is...

..Dan!

The next award is for widest eyes
when looking at a genoise sponge.

And the winner is...

..Dan!

And finally, the award for
the biggest overreaction to

taking a sponge out of a tin.

Yeah, you guessed it, Dan!

It wasn't even the
whole tin, just the base.

Now, Rahul, have you ever
taken a sponge out of a tin?

Yeah.

OK, coming up, we'll take a look
at what you've been baking in

your kitchens at home.

Back in a bit.

Welcome back.

I'm joined by Phil Wang,
Rob Delaney and Prue Leith

to pick over the crumbs of Cake Week.

To be honest, I was hoping
to do a bit of knitting during

that break, but I've
lost one of my needles.

Must have dropped it in the tent.

I wonder if any of the
bakers came across it.

Looking like it's not done yet.

Now, as you know, there's an
added ingredient to this series -

it's Bake Off: The
Professionals presenter

and Bake Off super fan, Tom Allen!

Hello! Hello, Jo!

Hello, welcome to the show.

Lovely to be back.

Hi, everyone, hi!

Good evening, hello.

Now, Tom, before we launch
you into the audience...

Which I'm excited about!
Are you? No... Yes!

Well, I might launch you myself
one week, we'll see how it goes.

But I'd love to hear what
you thought of Cake Week.

Well, what a wonderful
second week it's been.

And I do think we're starting
to get to know these bakers,

although I do think we're still
scrabbling around the details

of what they're really like.
Take, for example, Ruby.

Now, Ruby, I think, is
quickly emerging as somebody

who's going to be a gay icon.

The reason I say this
is, well, first of all,

let's talk about her
friendship with Dan.

Is it a friendship, or are they enemies?

I'm sure we can all remember
the moment when Ruby took out her

cake and went, "Oh, it's huge!"

and all Dan had to say was,
"Oh, good luck cooling it!"

So unkind, so uncalled-for!

It's like watching Mean Girls,
but with more Genoise sponge.

They should be friends, of course,
because they're both so dramatic!

Like, who can forget Dan when he said,

"Ohh, the conditions we're working in"?

Dan, it's a cake
competition, it's not Vietnam!

I mean, Ruby seems like one of
those gifts you get on social media -

you know, she's always coming
out with these wonderful phrases.

My favourite was when she went,

"Ain't nobody got
time to make marzipan!"

She is so intriguing, I find!

Then we come on to Manon.

Now, I have a few theories about Manon.

And this week, I think that
she's not actually French.

I think it's a ruse, I
think she's from Catford.

Here's the reasons why -

she's wearing a Breton top at one point.

I mean, come on,
Manon, it's too obvious,

that's the sort of thing I would wear

if I was pretending to be French.

And then the words she uses
are words we use anyway,

like au pair, and then the numbers,
un, deux, trois, quatre, cinq, six -

I mean, we can all do that,
Manon, you're not fooling anybody!

At one point, she just
made up a number, going,

"Quatre-vingt
vingt ca-ca-vin..."

Manon, you're going to get discovered!

It's almost like she's in
witness protection, and the only

research she did was just to watch
a couple of episodes of Allo, Allo.

And then, she took us to
that farm she grew up on,

which last week she
told us was an egg farm -

whatever that is!

Well, we went there and
the only animals there

were animals that don't lay eggs!

Like, there was a kangaroo!

Can you see the kangaroo?

Look, there's a
kangaroo behind the tree!

But my favourite bit is when we get
glimpses of the bakers' home lives.

And for me, this week
it was all about Jon.

We went to Jon's house and we saw
that when he opens his wardrobe,

what you get there is a migraine!

Look at all those... Ugh!

My eyes! It's making me feel sick!

But no, they're all so intriguing,
and I love getting to know them,

and I'm so excited to get
to know them more next week.

Aww, thanks for that, Tom,
that was lovely. Pleasure.

Prepare to be amazed now, as we
take a look at some of the baking

that's been going on in kitchens
throughout Britain and beyond.

Claire from Rotherham was asked
by her 12-year-old daughter for

a birthday cake in the shape of
a Minion from the film called...

..Minions.

Here's a reminder of
Claire's inspiration.

Perhaps the most noticeable feature
being its one large, central eye.

And studying this carefully and
then putting in several hours

of hard work, let's admire
Claire's magnificent effort.

A creature with TWO very distinct eyes.

But apart from that, Claire,
it's practically identical.

Beth opted to make some cakes
she found in the section of her

recipe book marked "simple".

She was aiming to create
these delightful penguins.

After three trips to the supermarket
for reinforcements of black icing,

Beth asked the question,

"How do you get the icing
as neat as the picture?"

While we asked the question,

"Why have you made cakes that
look like lumps of charcoal?"

Beth assures us they
tasted absolutely delicious.

And who am I to doubt her?

Although I do.

Finally, what else but a hedgehog cake?

Remember what everyone's always
aiming for? Yes, let's have a look.

You probably also remember
how everyone always fails

to achieve this.

But a splendid...

..a splendid effort there
from Claire, well done.

I love looking at your pictures,

so keep sending them in using the
hashtag #ExtraSlice, or go to...

Details at the bottom of the screen.

Now, there's no putting
this off any longer.

It's time to go and have a
close look at the bakes brought

along by the audience.
Go on, Tom. Oh, good!

OK, I'm just going to borrow
this expensive prop, if I may, Jo.

Yes, do take that. Beautiful,
beautiful bit of prop here.

OK, so, we're going to start
off with Tessa and Corinne.

Now, where are Tessa and
Corinne? Put your hands up.

You're here! Stand up, you
guys, lovely to have you here.

Now, you are Tessa, is
that right? That's right.

You're the mother of Corinne,
is that right? Yes, correct.

Welcome to the show,
lovely to have you here.

Tessa, tell us, what have you made?

I've made a cucumber sandwich cake. Oh!

Made with cucumber sponge and gin
icing. Tessa, that's wonderful!

How long did that
take? About three days.

Three days! That is so
impressive, isn't it, Corinne?

Very impressive. Let's
talk about what you brought.

It's, um, a Victoria sponge from a box.

A Victoria sponge from a box. Yeah.

Just like Queen Victoria
loved herself, of course.

So, a Victoria sponge from a box.
Now, just looking at the two there,

it doesn't look like your mum's
rather outdone you there, Corinne.

No, I don't think so!

Is that something that has
happened a lot during your life?

Has she always been very competitive
with you? Oh, yeah, all the time.

All the time? We haven't got time
to talk about that, what a shame!

How intriguing! Anyway, sit down.

No, thank you very much,
Tessa. Beautiful, beautiful!

Now I'm looking for
Sarah. Where's Sarah?

Sarah's over here. Rob,
cameraman, come over, quickly.

And Rich, with the wires. He holds
the wires for a living! Get up!

Now, Sarah, so lovely to have you here.

Now, this is an extraordinary cake.

Now, firstly, tell us, where are
you from? I'm from West Yorkshire.

Whereabouts? Bradford. Bradford!

What a shame.

No, lovely place.

So, Sarah, what is this
you've baked for us?

So, this is a cake, but
it's in the form of bread.

Mmm... And it's got Paul
Hollywood laid on top.

When you say it's in the form of bread,

I don't think anybody's looking
at the bread bit of that.

It is a little bit cheeky.

That's an interesting way to hold
a rolling pin, wouldn't you say?

Can we have a look at the back view?

I was going to say, there's a
very interesting detail to this,

if we turn this round, Sarah.
Shall we just turn this round?

I was rather hoping.

Now, let's have a look. Oh! It seems
like you've put in a lot of work...

..on the detail there, Sarah.

Um, Prue, would you say that's
an authentic replica of Paul?

And I'd know, of course!

Lovely, thank you very much.
Sarah, everyone! Beautiful.

Where's Holly? Where's
Holly? Holly, Holly, Holly...

Holly is over here! Holly, stand up.

Lovely to have you here.

Where have you travelled
from today, Holly?

Sheffield. Sheffield! Now,
what have you made for us here?

Um, it's a healthy cake.

One slice of it contains
all of your five-a-day.

Mmm! That's just what I want
when I have a slice of cake!

So it's got what,
cabbage in it and stuff?

It's got one layer which
is apple and kale...

Mmm! ..one layer that's
spinach and coconut...

Tom, stop talking to her, immediately!

What other things have
you made like this?

Um, I do, like, a food
blog, so I've done...

OK, she's one of those!
Sit down, thank you!

This is good, by the way.

What is this, is this
supposed to be a unicorn? Yeah.

It's not though, is it? It's just
a tube with a horn on the top.

Do you think it's great?

Yes! All right, fine!

Now, where's Nathaniel?
Where are you, Nathaniel?

Oh, behind me. Nathaniel,
stand up, stand up.

Lovely to have you here, Nathaniel.
Are you having a lovely time?

Yes. Good! And what is
this? This is amazing!

It's like a cheat meal.
A cheat meal? Yeah.

So it's supposed to be a
meal, but it's actually a cake?

Yeah! Talk us through what it's made of.

So, the burger is cookies and cream
cake. Oh! The chips is lemon cake,

Yeah, what is that? No, that's
just plastic. That's cheating!

It is amazing, that's incredible.
All right, thank you, Nathaniel.

Where's Zoe? Zoe, where are you?

Zoe, stand up, don't worry, don't worry!

Now, we've got some
interesting... Rich...

That never happened on
Challenge Anneka, did it?

That's what I compare this bit to!

Now, Zoe, welcome to
the show. How are you?

Very well, thanks. Rich,
what are you doing?!

I'm sorry about this.

This looks lovely.

Um, now...

Now, what on earth have you made here?

This looks delicious, I mean!
Black olive and dark chocolate cake.

What the hell are you talking about?!

Well, it was Unusual Flavours Week,

with the spinach and pistachio, so
I thought... It's always unusual!

Well, yeah! Candied black
olives in the top there as well.

Mmm, delicious. Just like a pizza!

OK, just a second, let's take
it up from this beautiful,

beautiful foil base.

Mmm, do you remember those
from children's parties

when you were nine?

Now, do you like the
idea of this? No, I don't.

OK, fine...

Can't please everybody! Have
you made this cake before?

Every night this week,
trying to get it right.

See, the bark's nice,
the chocolate's nice.

That's nice, cos that's chocolate!

Sure, with olives and almonds
in. Phil, what do you think?

Now, I have this chocolate here
that's got the olives in it,

and at first I thought, "Oh,
wow, nice, interesting taste,"

then I realised I hadn't
tasted the olive yet.

But then... But it
mellows out real nice.

I'm amazed, because I
thought it would be horrible.

- It's delicious.
- Thank you!

Oh, well, I take it all back!
And Rob, what are your thoughts?

Yeah, the bark
- I didn't think I'd like the bark,

and I quite do, yeah, so, thumbs up!

Oh, well done, Zoe, everyone!
Yeah, well done, Zoe.

And I'm now delighted to
announce that this week's

studio Star Baker is...

..Tessa! Tessa, everyone!

Tessa and Corinne!

And then, I think...

Now, sadly, I'm afraid it falls
to me now to announce the baker...

..who will be leaving the studio.

The baker who will be leaving
the studio this week is...

..Holly, who made that horrible
five-a-day cake, it was so rubbish!

Give it up for Holly! Someone hug her!

Someone hug her, like
they do on the programme!

Aww! Let's give it up for all the
people who brought in wonderful

studio bakes today. Thank you
so much! Thank you so much,

thank you so much. Thanks, Tom.

This week's gateau vert technical
demanded a range of skills from

the bakers, so when I heard Phil
and Rob were going to be on the show,

I thought I'd love to see them

squeezing spinach water through a sack.

So, Rob and Phil, your task is
to extract as much spinach water

from your blended spinach as
you can, by squeezing your sacks.

Now, the winner is whoever has
the most amount of spinach water

in their jugs when I say, "Time's up."

So, on your marks, get set,

squeeze your spinach!

Come on, squeeze, squeeze! Oh, boy!

Oh, lovely!

Rob, that's a bit too gentle,
like you're milking a cow.

Come on, give it some welly!
Well, I start slow. OK.

I feel like I've murdered a Martian.

I think Phil is leading by a
small "bleugh!" at the moment.

Yeah. Five, four, three, two, one!

Right, Prue, you're judging.
Which is the fullest jug, Prue?

Well, this is, and that
absolutely astonishes me,

because I thought you looked
so much more efficient,

and calm and more on the ball.

But you won. Yeah! Well done, Rob.

I'm sure your family will be very
proud of you. I think they will be!

Coming up, we'll be meeting the
second baker to leave the tent -

the lovely Luke will be here in
the studio. Join us after the break.

Welcome back to An Extra Slice.

Phil Wang, Rob Delaney and Prue
Leith are still here, eagerly

anticipating the arrival of the
baker who left the tent this week.

Let's give a warm welcome to Luke.

Nice to see you. Have a seat.

Welcome to An Extra Slice,
Luke. Have you recovered yet?

Oh, not quite from that disastrous
Showstopper that I managed to...

Produce, but, yeah. It's been a
crazy few months. In a good way?

In a good way, yeah. Yeah. Absolutely.

Now, you're a civil servant by day,

and as well as finding time to
bake, you're also a techno DJ.

Is it for young people? I'm sure it is.

Do you ever get them all mixed
up, like open up your turntable

and then find a pavlova
instead of a 12...

It's happened once or twice
before, yeah. Yeah, once or twice.

And do you listen to
music while you're baking?

Yeah, I tend to have
it on most of the time.

Yeah, it depends what I'm kind of
baking as to what music I've got on.

So if I am, like, kneading
bread, you need a bit of energy,

we'll get something more
upbeat, a bit of dance music.

Might be a bit more low-key if
we're just doing some neat icing.

Because I have this habit,
I don't know what it is, this

weird habit, if I hear a beat
I just tap instantly to it?

So if you're trying to
pipe very intricate work,

last thing you want is, like,

techno music blasting out
in the kitchen, you know.

You want a bit of like Stevie
Wonder, or bit of Motown,

chill it out a little bit more, you
know, bring that tempo down a bit.

I can see an album down the
road... I can see that now, yeah.

So let's talk about Cake Week.

Because you said that you'd
practised a lot, so are you feeling

pretty confident about your
lemon and poppy seed tray bake?

Yeah so that's the one bake which
I was really hoping to, like,

carry me through.

And then on the day, for some
reason, it just didn't rise,

it was just not baking in the
middle, which meant I had to leave

it in longer and then it went dry.
And Prue said it's tough as old

boots, but, yeah. Yeah, absolutely.

Now, watching you during
that challenge, I wondered if

the icing on your tray
bake had come loose?

I mean, I'm only asking because
at one point we saw you sticking

the top of it on with Sellotape?

You weren't supposed to show that bit.

What is that for? That's to do with
your fancy decoration at the end,

so you put those little
acetate strips on, the idea is

you can then sort of sprinkle over
some glitter and then lift them

very carefully off and what you
should have is a nice perfect...

It didn't go badly
- they looked lovely.

It kind of worked.

Well, onto the technical, which
as we know was Prue's take on

the artist Monet's
favourite birthday treat.

Now, you ran into trouble when
you started trying to slice your

sponge, let's have a look.

That is bad.

Very bad.

It's a shame you didn't use your
Sellotape to stick it back together.

And also, you seem to be trying
to cut it with a frying pan

there which is a bit weird.

But you made the brave decisions
to start all over again,

even though the clock was against
you, which I really admired.

That bit that had the hole in it,

couldn't you, like, scrape
a bit off the middle bit

and then just like mould it
in with your hand, and then...?

Sorry, Prue. No!

Well, you can't put
anything past Paul and Prue.

They know everything
there is to know about it.

You cannot pull anything, you know?
Would you have noticed that? Yeah.

You know, Biscuit Week, if you get a bad
biscuit and try hiding it at the bottom,

they'll just go and try that
biscuit right at the bottom.

They know it's there. It's
like alarm bells are going off.

That'd make me homicidal.

Now, we have to talk
about the Showstopper.

You went for a raspberry and
white chocolate collar cake,

using a whipped fresh cream crumb coat.

I love a bit of alliteration,
don't you, cake people?

And it's fair to say, Luke, that
the bake, sorry, didn't go quite

to plan. Let's remind
ourselves. I'm sorry!

It's just melting like crazy.

Absolute nightmare. Oh, it's just
all completely melted. It's not set.

My hands are so warm, as well.
I can't even touch it. Well...

Paul and Prue'll be saying,
"I thought this was Art Deco!"

More like art nightmare.

Well, even though you didn't
manage a collar, it wasn't all bad,

because, Prue, you did say that the
flavour was delicious, didn't you?

Well, it was! It was... It couldn't not
have been good, I mean, when you think of the

ingredients
- white chocolate, raspberries and whipped cream.

It was just beautiful.

And you brought a touch of Vegas
to the tent in Biscuit Week,

with your Las Vegas-inspired
biscuit selfie Showstopper.

Were you pleased with how that came out?

Yeah, I was very pleased, because,
sort of, at home it had been taking

me about eight hours to do, and
it was only a four-hour challenge,

so the big issue number one was am

I going to get this completed in time?

So I was happy just to have...

Just you have got it on there
done within the time limit.

Second was obviously the
flavours, and the bake, so, yeah,

I kind of met the objectives, I

think, for what I set out to achieve.

There were some issues of, maybe it
did or did not look like me, but...

..it's up to interpretation...
It certainly looked like Vegas.

It did look like Vegas
behind, which was good.

So, yeah, I think that was probably
what I'm most proudest about.

Do you think it looked good?
Yeah, you know, it looked like

Vegas, which I don't really care for.

So, er, I was like, "There's that
place I don't like, but it looks tasty!"

It's been suggested to me it looked
a little bit like Robert Mugabe.

I'm not saying either way that
that is my feeling. No comment.

Now, Luke, here on extra slice,
we do give you the opportunity

to have another go at a
bake you did in the tent.

So what did you decide to
do? Erm... Yeah, I went...

For all my sins I went and
did the two-tiered chocolate

collar cake again. Well done! Yeah.

Tom, I hope you haven't eaten any of it.

Here's Tom bringing in
Luke's redemption cake.

Don't drop it!

Good work. That is amazing.

That walk was almost religious, Tom.

Last week, she did wagon wheels!

I think it looks absolutely amazing.

What do you lot think? Beautiful.

It is beautiful, isn't it? Fantastic.

Luke, can I ask you, did you
change anything in the recipe?

Yeah, so, every bit of feedback
that yourself and Paul gave me,

I took on board, and one thing
I was to make sure that I did

not do with this cake is
use the fresh cream again,

because that stuff gives
me nightmares, still.

So I've gone with a white
chocolate buttercream, instead.

It's a little bit more
strong. Yeah, absolutely.

Just didn't want no more...

OK, so Luke, while the panel
are tasting it and preparing to

give their verdict, here's a little
something to calm your nerves.

OK?

Everybody up!

Yeah, we need to try
and do this better...

OK, have you tasted
it, guys? OK. Thank you.

Sorry, that was cut really badly.

It's just come out the fridge
so it may be a little cold.

OK, everyone. Yeah, OK! Yeah,
all right! All right! Oh, my God.

We turned into a club for
a minute, there, didn't we?

Who should we...? Let's start with

you, Phil, you're looking
very satisfied, there.

What was that like? Oh, it
was great. I liked it a lot.

And, Rob, you look a bit
disturbed? No, it's magnificent.

I'm disturbed that I
didn't get a larger slice.

It's magnificent and want to eat more.

There's lots of
raspberries, which you need,

because there's lots of icing
and it's very sweet. And it's...

The cake is very good. It's
perfect. Thank you. Really good.

Well, fantastic. Well done, Luke.

That's absolutely brilliant. Well done!

OK, time for a quick break.

But stay with us, Luke, because
when we come back, Tom is going to

tell us what memories he'll take
away from your time in the tent.

I'm sure that'll be
enlightening. Join us in a bit.

Welcome back to the
final part of the show.

Everyone's here. Tom, Luke and,
of course, Phil, Rob and Prue.

OK. Now, time to hear
from some top celebrities

because Tom's been in
touch with them to find out

all about their favourite cakes. Yes.

Who've you heard back from this week?

The first person I heard back
from was Tour de France winner,

a great friend of mine,

Geraint Thomas, is that
how you say his name?

A great friend who knows him well!?

Um, sport, isn't it?
So, anyway! He said...

"Carrot cake is my favourite
because I like it a lot."

"It has to be moist and dense, though.

"I love the Welsh cake but
not if they are a bit dry.

"They have to be moist and dense." OK.

He speaks exactly like that, as well.

Oh, my goodness, what are the chances?

Well, he's my best friend,
of course, I would know that.

The next person we heard
back from was Bobby Davro!

Ooh!

Now, Rob, do you know
who Bobby Davro is? No.

Bobby Davro's favourite
cake is a cheesecake !

Oh! Interesting, right, I
wouldn't have thought that, Luke.

And I'd say that's more of a
dessert than a cake, wouldn't you?

Don't answer, you're not
on the show any more! Oh.

No, no, no.

Oh, I feel like I'm a
DJ in a club with you.

The next person is Big
Narstie, and he said,

"White choc gateau with
butterscotch filling.

"It's new to the world,
who's had that yet?"

Well, we'll ask the questions,
thank you, big Narstie!

Anyone had it? Sounds like Big Narstie,

he likes big things that are very sweet.

Prue, I'm not going to
ask you how you know that!

Ah!

Something on my finger. Oh,
I'm sorry. Don't be sorry.

Something there could have got onto
it. Oh, that's what it is. Sorry.

Ah, getting on very well, aren't they!

Be careful, Luke. Prue Leith!

Prue is sharper than
her angular jewellery

I've just been sassed by
Prue Leith, and I enjoyed it!

Join me next week when
I'll be telling you

what Michael Buerk likes
about fondant fancies.

Thanks, Tom, can't wait.

Of course, one of the things about
Bake Off we all look forward to

is seeing what Prue's
wearing around her neck.

I mean, this week, it looked
like you were carrying around

a portable version of
that game, Beat The Buzz.

You've got quite an array
of striking necklaces,

haven't you, Prue? I think I
have something like 200 necklaces,

and I can never give any of
them away or throw them away.

Actually, I did sort out 34
that I hadn't worn for ten years,

and I gave them to the local fete,
and they couldn't sell them either!

Your necklaces have been attracting
quite a bit of attention online.

Did you know that?

Lana tweeted this picture

of her friend's take on
one of your necklaces.

And they've actually given me an
idea for my own Technical Challenge

which I'm going to set you guys now.

Rob and Phil, and Tom and
Luke, we have some trays here.

So, if you'd like to pass
that over between you.

Here you are, Phil and Rob.

So, I'd like you to have a go
at making a necklace for Prue.

So, ready, steady, make!

Ooh, ooh.

Oh, Luke! You've done
this before. Bit too short.

Phil, you're looking
very serious over there.

Don't distract me, Jo. Oh.

I'm making... This is going to be
my greatest artistic achievement.

This is really scientific,
he's doing it with great care.

I'm going for symmetry!

Oh, my goodness, look at this.

Now, you haven't got much time left

because I'm aware of the audience
gradually losing the will to live!

Just being generous to you.

That is fantastic.

Thank you, Prue! Finally, somebody's
acknowledged how great I am.

Luke, is this what you
imagined life would be like

after you left the Bake Off?
Oh, I say ! Oh! Is it time?

In case you get hungry.

OK, audiences, if you'd like to
count down with me, from five...

Four, three, two, one..

Finito!

Right, Phil, can you put yours on?

It's a little, er...

It looked better on the table!

And Prue, will you please
choose your favourite necklace?

Prue, my one? It's got to be yours.

Prue! Thank you so much.
Congratulations, hand it over.

Prue, you're so kind.
Please give that to Prue.

Oh, wow.

So, well done, Tom, and
not so well done, losers!

Now, Tom, what do you take away
from Luke's time in the tent?

Well, I think we all
shared the opinion that

it's been wonderful to
watch Luke in the tent.

You're always smiling,
with the best attitude.

You were so thrilled

Prue and Paul were even
tasting your bakes. So humble.

Then you go on those lovely walks,
let's have a look at one of them.

Are you all right? Yeah,
I'm losing my jeans.

You put dogs in jumpers, what's
not to love about this man?

You're intriguing, you've
got the best attitude,

and you've been an absolute delight

so I'm so thrilled that we got
to see there, so, well done.

Thank you.

So, Luke, we are really sorry to
see you leave the tent so soon.

How would you sum up
your time on Bake Off?

It has been the best
experience of my life.

I never thought in a million years

I would ever get the
opportunity to go in there.

I've made 11 new, great friends.

It was absolutely shattering, it
nearly finished me off at times

but so worth it.

It has been an absolute pleasure
to have you here with us,

and we've made you one
of our special cakes

which Tom, God bless
him, is bringing over

in a very reverential way, Tom.

Well done.

Care...fully.

OK, so...

..let's just have a look, there we go.

That's you with your
Las-Vegas-inspired Biscuit Selfie

and your Yorkshire gingernut
biscuit on your DJ decks.

So, ladies and gentlemen,
will you please give Luke

a Great British send-off!

So, that's it for this week.

A big thank you to Tom, the Mariachis,

all our studio bakers, Luke

and, of course, our celebrity
panel, Phil Wang, Rob Delaney...

..and of course Prue Leith.

Join me at the same time
next week. Till then, goodbye.