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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:02,000 --> 00:00:03,280 - Hello, it's Chocolate Week! 2 00:00:03,320 --> 00:00:05,440 Ooh, I love chocolate. Are you a chocolate man, Noel? 3 00:00:05,480 --> 00:00:06,840 - No, I'm an actual man. 4 00:00:06,880 --> 00:00:09,320 - Welcome to The Great British Bake Off. 5 00:00:09,360 --> 00:00:10,920 - Last time... 6 00:00:10,960 --> 00:00:12,520 It was Bread Week. 7 00:00:12,560 --> 00:00:13,760 - Oh, crumbs. 8 00:00:13,800 --> 00:00:16,120 - While Marc proved a worthy Star Baker... 9 00:00:16,160 --> 00:00:17,800 APPLAUSE 10 00:00:17,840 --> 00:00:19,920 ..it was Rowan who unravelled... 11 00:00:19,960 --> 00:00:22,080 - It looks just like a bit of a shambles. 12 00:00:22,120 --> 00:00:24,360 - You've gone for all style and no substance. 13 00:00:24,400 --> 00:00:27,040 - ..and became the latest baker to leave the tent. 14 00:00:27,080 --> 00:00:29,640 - I'm glad. I didn't really want to do Chocolate Week! 15 00:00:29,680 --> 00:00:31,760 - HE CHUCKLES 16 00:00:31,800 --> 00:00:34,800 - But for the remaining Bakers... - Don't drop, don't drop, don't drop! 17 00:00:34,840 --> 00:00:36,400 - ..Chocolate Week has arrived... 18 00:00:36,440 --> 00:00:38,240 - Literally melting in my hands. 19 00:00:38,280 --> 00:00:40,160 - ..with a back-to-basics signature... 20 00:00:40,200 --> 00:00:42,520 - Brownies are one of the most basic things to bake. 21 00:00:42,560 --> 00:00:46,400 If you can't get that right... - You're getting hammered! - Ruthless. 22 00:00:46,440 --> 00:00:48,480 - A return to bread in the technical... 23 00:00:48,520 --> 00:00:50,320 - What have we got to prove? Everything. 24 00:00:50,360 --> 00:00:53,480 - Maybe if you stroke it, it'll get a bit bigger. - Might do! 25 00:00:53,520 --> 00:00:55,160 - ..and the Show Stopper... 26 00:00:55,200 --> 00:00:57,240 - At the moment, they're saying it's 25 degrees. 27 00:00:57,280 --> 00:00:58,880 Not ideal for white chocolate. 28 00:00:58,920 --> 00:01:01,320 - ..that gets them all hot under the collar. 29 00:01:01,360 --> 00:01:04,400 - Don't forget - you only have to be not the worst. 30 00:01:04,440 --> 00:01:06,520 - LAUGHTER What a great mantra that is! 31 00:01:06,560 --> 00:01:07,880 "Just don't be the worst." 32 00:01:32,400 --> 00:01:35,440 - Chocolate Week! - SHE LAUGHS 33 00:01:35,480 --> 00:01:38,920 - Yeah, it's fun. Absolute fun, this one. 34 00:01:38,960 --> 00:01:40,960 - Massive chocoholic! 35 00:01:41,000 --> 00:01:43,680 A day without chocolate is a day wasted, in my opinion. 36 00:01:43,720 --> 00:01:45,120 - Chocolate releases endorphins, 37 00:01:45,160 --> 00:01:47,960 but that tent does not always release endorphins! 38 00:01:48,000 --> 00:01:51,000 I think it is quite a stressful place, so um... 39 00:01:51,040 --> 00:01:53,440 Maybe if I have some chocolate halfway through my bake, 40 00:01:53,480 --> 00:01:55,200 I'll feel a bit better! 41 00:01:58,120 --> 00:02:00,800 - Hello, Bakers. Welcome to the tent. 42 00:02:00,840 --> 00:02:05,680 It is Chocolate Week and it's time for your signature challenge. OK... 43 00:02:05,720 --> 00:02:08,320 - Their names are Paul and Prue. 44 00:02:08,360 --> 00:02:11,256 - Yeah, I know. - You say that, but you always get them wrong. - No, I don't! 45 00:02:11,280 --> 00:02:13,600 - All right. Paul and Prue. - I know! 46 00:02:14,880 --> 00:02:17,880 Praul and Pue would like you each to make a batch of 47 00:02:17,920 --> 00:02:22,640 18 chocolate brownies. You may use any type of chocolate you like. 48 00:02:22,680 --> 00:02:25,960 - You can use as many additional flavours as you like, 49 00:02:26,000 --> 00:02:29,280 but we will be looking for that nice fudgy texture. 50 00:02:29,320 --> 00:02:31,560 And when I say we, I mean... 51 00:02:31,600 --> 00:02:34,840 - Plaul and Plue. You have one hour and 30 minutes. 52 00:02:34,880 --> 00:02:36,800 - On your marks... - Get set... 53 00:02:36,840 --> 00:02:37,960 - Bake! 54 00:02:39,960 --> 00:02:42,800 Brownies may be famously simple to make... 55 00:02:42,840 --> 00:02:45,720 - Put anything in a brownie that you like. As long as you don't 56 00:02:45,760 --> 00:02:49,120 overcook it and keep the middle of nice and gooey. 57 00:02:49,160 --> 00:02:52,960 - But the Bakers have just 90 minutes to produce the perfect batch. 58 00:02:53,000 --> 00:02:55,000 - It's the timing that I'm really worried about. 59 00:02:55,040 --> 00:02:56,880 We're all up against it. 60 00:02:56,920 --> 00:03:00,040 - To get them cooked, cooled and ready in an hour and a half 61 00:03:00,080 --> 00:03:02,120 is going to be tough. 62 00:03:02,160 --> 00:03:04,920 - The perfect chocolate brownie has a gooey centre 63 00:03:04,960 --> 00:03:09,040 and it has a crackly crisp top. And that's it! 64 00:03:09,080 --> 00:03:11,760 - The bake on the brownie is the most critical thing. 65 00:03:11,800 --> 00:03:16,040 If you over-bake it, it will become very, very dry and cake-like. 66 00:03:16,080 --> 00:03:19,000 - Although the Bakers can, of course, decorate their brownies, 67 00:03:19,040 --> 00:03:23,760 all icings are very sweet and extra chocolate is more sweetness, 68 00:03:23,800 --> 00:03:28,520 so I think they should try not to over-decorate the top. 69 00:03:28,560 --> 00:03:30,960 - This, for me, is going back to basics. 70 00:03:31,000 --> 00:03:33,640 If you can't produce a decent chocolate brownie... 71 00:03:33,680 --> 00:03:35,280 ..there's going to be problems. 72 00:03:36,800 --> 00:03:40,000 Hello, Linda. - Good morning! - Linda, tell us about your brownies. 73 00:03:40,040 --> 00:03:44,440 - These are my Christmas brownies, they remind me of when I was a kid 74 00:03:44,480 --> 00:03:47,200 and we used to have all the nuts and Turkish delights 75 00:03:47,240 --> 00:03:49,680 and dates that were a real treat. 76 00:03:49,720 --> 00:03:53,640 - Linda's treats of Christmas past will be studded into a layer 77 00:03:53,680 --> 00:03:56,520 of white chocolate on top of her date-filled brownie. 78 00:03:56,560 --> 00:03:59,296 - What texture are we looking for when we cut into it? - Nice and gooey. 79 00:03:59,320 --> 00:04:01,936 - Gooey? - Nice and gooey. - Good luck, thank you. - Thank you very much. 80 00:04:01,960 --> 00:04:05,000 - Good luck. - Thank you. - I might just stay here... - OK. 81 00:04:05,040 --> 00:04:08,240 - ..and wait till they're ready and then eat them. - Keep stirring that... 82 00:04:08,280 --> 00:04:12,160 If you are going to... - Do you want me to? - ..be useful. - Oh, OK. -LINDA LAUGHS 83 00:04:12,200 --> 00:04:16,960 - So, I'm making a rich chocolate brownie with roasted macadamia. 84 00:04:17,000 --> 00:04:19,440 Surprisingly, I hadn't made brownies until a few years ago. 85 00:04:19,480 --> 00:04:21,440 I wouldn't say they're my favourite cake. 86 00:04:21,480 --> 00:04:24,960 - Perfecting the recipe for his praline buttercream brownies, 87 00:04:25,000 --> 00:04:27,240 has given Marc sleepless nights. 88 00:04:27,280 --> 00:04:30,400 - I'm tired! Really tired this morning. - Are you? I'm quite tired. 89 00:04:30,440 --> 00:04:33,560 I woke up in the middle of the night, I was sleep-walking and driving around... 90 00:04:33,600 --> 00:04:37,776 - As a vampire, though, that's what you're meant to do, isn't it? Get up at night... - I call it sl - eepwalking. 91 00:04:37,800 --> 00:04:40,176 - You call it... - ..other people call it... - Being a vampire! 92 00:04:40,200 --> 00:04:42,960 - Taking people into the bushes and sucking all their blood out. 93 00:04:43,000 --> 00:04:44,920 I mean, people like to split hairs. 94 00:04:44,960 --> 00:04:48,400 - The Bakers' quest for the perfect gooey centre starts 95 00:04:48,440 --> 00:04:50,000 with their brownie mix. 96 00:04:50,040 --> 00:04:52,760 - I think it's all about the ratios in your recipe. 97 00:04:52,800 --> 00:04:56,200 So, how much fat you've got, how much flour you've got. 98 00:04:56,240 --> 00:04:59,120 - If you add too much flour, you're going to start getting a cake. 99 00:04:59,160 --> 00:05:01,480 - So, getting their calculations right... 100 00:05:01,520 --> 00:05:03,920 - Little bit too much sugar. - ..is crucial. 101 00:05:03,960 --> 00:05:06,480 - I like your purple calculator! - It's good, isn't it? 102 00:05:06,520 --> 00:05:10,960 - I haven't seen calculators for a while because I have a calculator app on my phone. 103 00:05:11,000 --> 00:05:13,400 - Yeah, unfortunately, we are not allowed are phones in here. 104 00:05:13,440 --> 00:05:15,656 - Are you not? - No. - Why? Because you'd be ringing going, 105 00:05:15,680 --> 00:05:17,720 "Mum, can you come and get me? I don't like it here. 106 00:05:17,760 --> 00:05:20,400 "They make me bake all day and then, I bake all day, 107 00:05:20,440 --> 00:05:23,800 "a horrible man with a beard comes along and says it isn't good." 108 00:05:23,840 --> 00:05:26,240 - But this bake should be child's play for Dave, 109 00:05:26,280 --> 00:05:29,440 as it is inspired by his favourite childhood sweets, 110 00:05:29,480 --> 00:05:32,320 which will sit on top of his rich ganache-topped brownies. 111 00:05:32,360 --> 00:05:36,080 - They'd better take my last cos they won't be able to eat any more after they've had min - e. 112 00:05:36,120 --> 00:05:38,920 - Hoping for a slightly healthier brownie... 113 00:05:38,960 --> 00:05:41,600 - These are some good looking figs. - ..is Peter. 114 00:05:41,640 --> 00:05:43,360 - Peter, that looks amazing. 115 00:05:43,400 --> 00:05:47,600 - So, I am making fig and pistachio upside-down brownies. 116 00:05:47,640 --> 00:05:50,520 So, I've got a layer of figs underneath and that's going to 117 00:05:50,560 --> 00:05:53,040 be flipped out and become the top and I've got some cinnamon 118 00:05:53,080 --> 00:05:56,120 going into the brownie batter. It just tastes really good 119 00:05:56,160 --> 00:05:58,960 alongside the chocolate. - It's very untraditional... 120 00:05:59,000 --> 00:06:01,400 - It's certainly unusual. - It's risky. 121 00:06:02,640 --> 00:06:08,160 - Peter's hoping for a riot of texture and flavour with his unusual fig-topped brown - ies. 122 00:06:08,200 --> 00:06:10,840 - What did Paul say when you said "figs"? Did he go... 123 00:06:10,880 --> 00:06:12,400 .. "Oo-o-o-oh!"? 124 00:06:12,440 --> 00:06:15,520 Or did he just stare through you with his cold blue eyes? 125 00:06:15,560 --> 00:06:17,840 - When I said most things, he just did that, yeah. 126 00:06:17,880 --> 00:06:20,480 - You must have made brownies, right? Everyone's made brownies. 127 00:06:20,520 --> 00:06:24,040 - Everyone's made brownies, surely. Have you made brownies? -I've made brownies... 128 00:06:24,080 --> 00:06:28,440 I haven't made brownies. No, I have... never baked. 129 00:06:28,480 --> 00:06:32,600 - You've never baked? Like... ever? Never ever? - Never. 130 00:06:32,640 --> 00:06:35,000 Baking's for losers! - THEY LAUGH 131 00:06:35,040 --> 00:06:36,560 - This is good inside knowledge. 132 00:06:36,600 --> 00:06:40,440 - I make brownies of the time at home. My husband does really like brownies. 133 00:06:40,480 --> 00:06:44,520 But, you know, it's Paul Hollywood and Prue Leith judging it 134 00:06:44,560 --> 00:06:46,480 and not my husband. He will eat anything! 135 00:06:46,520 --> 00:06:49,400 - Her husband might not be fussy, but Sura is hoping 136 00:06:49,440 --> 00:06:53,920 to win over the judges today with her ruby and dark chocolate marble brownies. 137 00:06:53,960 --> 00:06:56,720 - It could be great... Or it could be... 138 00:06:56,760 --> 00:06:59,800 We'll see what kind of disaster this turns out to be. 139 00:06:59,840 --> 00:07:02,040 - Right, so, I'm going in. 140 00:07:02,080 --> 00:07:04,920 170 for 20 minutes. 141 00:07:04,960 --> 00:07:06,480 Getting their brownies baked 142 00:07:06,520 --> 00:07:10,520 and cooled as quickly as possible is crucial, if the Bakers are to 143 00:07:10,560 --> 00:07:13,360 leave themselves enough time to cut and decorate... 144 00:07:14,680 --> 00:07:17,760 - That goes in at 180 for about 25 minutes. 145 00:07:17,800 --> 00:07:21,640 - ..but Lottie's going to have to run the oven gauntlet twice. 146 00:07:21,680 --> 00:07:24,600 - They're going to go for 25 minutes to start with and then, 147 00:07:24,640 --> 00:07:27,400 another 25 minutes once they've got the toppings on. 148 00:07:27,440 --> 00:07:30,760 - Lottie's ambitious double-baked brownies will have 149 00:07:30,800 --> 00:07:34,600 a chocolate and pecan base and baked raspberry cheesecake topping. 150 00:07:34,640 --> 00:07:37,840 - I have given myself a hellish pile of work to do. I think I can 151 00:07:37,880 --> 00:07:41,080 get it done. Obviously, what will suffer is my decoration, 152 00:07:41,120 --> 00:07:44,360 but that's always the case with me. As long as it tastes all right, I'm happy. 153 00:07:44,400 --> 00:07:47,000 - Hermine, good morning. - Morning! 154 00:07:47,040 --> 00:07:49,800 - Hermine, tell us about your brownies. 155 00:07:49,840 --> 00:07:53,840 - So, I'm making raspberry, white chocolate and pistachio... - Wow. 156 00:07:53,880 --> 00:07:56,560 - ..brownie. - How long are you going to cook them for? 157 00:07:56,600 --> 00:07:58,680 - Ten minutes on one side, get it out, 158 00:07:58,720 --> 00:08:00,400 and then ten minutes on the other side. 159 00:08:00,440 --> 00:08:02,560 - How do you mean, "ten minutes on the other side"? 160 00:08:02,600 --> 00:08:04,880 - Turn around. - Of the tray? - Yeah, it's a tray. 161 00:08:04,920 --> 00:08:09,240 - The only problem is, when you do that, you drop the temperature of the oven. 162 00:08:09,280 --> 00:08:12,320 - Well, isn't that a good thing for a brownie? - Is it? 163 00:08:13,440 --> 00:08:16,640 - Hermine is also adding coffee to elevate the chocolate flavour 164 00:08:16,680 --> 00:08:20,840 of her brownie, which she's hoping she can bake to perfection. 165 00:08:20,880 --> 00:08:25,160 - If the baker says, "You're not supposed to turn it around", 166 00:08:25,200 --> 00:08:27,000 maybe I'm not supposed to turn it around. 167 00:08:27,040 --> 00:08:29,040 So, we're not going to turn it around! 168 00:08:29,080 --> 00:08:30,800 - Bakers, you are halfway through! 169 00:08:30,840 --> 00:08:32,480 - That was nice. 170 00:08:32,520 --> 00:08:33,840 - 45 minutes... 171 00:08:33,880 --> 00:08:35,800 - Now I'm going to make my Italian meringue. 172 00:08:35,840 --> 00:08:37,560 - The Bakers' choice of toppings... 173 00:08:37,600 --> 00:08:39,200 - Going to blitz the hazelnuts... 174 00:08:39,240 --> 00:08:41,680 - ..should enhance the flavour of their brownies... 175 00:08:41,720 --> 00:08:44,520 - On the top of the brownies is going to be tiny little cubed 176 00:08:44,560 --> 00:08:46,880 Turkish delight and chopped nuts. 177 00:08:46,920 --> 00:08:48,960 - ..without adding too much sweetness. 178 00:08:49,000 --> 00:08:51,520 - On top of my brownies is going to be a milk chocolate ganache 179 00:08:51,560 --> 00:08:54,840 with honeycomb. Yeah, they are a bit sweet. 180 00:08:54,880 --> 00:08:56,960 - This is my cheesecake layer. 181 00:08:57,000 --> 00:09:00,280 This goes back in the oven for 25 minutes or as long as I can spare, really. 182 00:09:00,320 --> 00:09:03,200 - So, I am making the Italian meringue buttercream... 183 00:09:03,240 --> 00:09:05,680 - There's a few Italian meringues I know in the tent today. 184 00:09:05,720 --> 00:09:08,560 - It's like a sweet overload, but so worth it. 185 00:09:09,720 --> 00:09:11,600 - It's like Donald Trump's hair, isn't it? 186 00:09:11,640 --> 00:09:13,440 That's how you know your meringue is done. 187 00:09:13,480 --> 00:09:15,120 You've got a Trump on your whisk! 188 00:09:16,320 --> 00:09:19,680 - Mark's Italian meringue-topped brownies will sit on a cookie base 189 00:09:19,720 --> 00:09:22,960 in his take on his favourite camping treat. 190 00:09:23,000 --> 00:09:25,520 - A smore is usually something you have with marshmallows 191 00:09:25,560 --> 00:09:28,280 and biscuits, sort of, over by a campfire, 192 00:09:28,320 --> 00:09:32,160 so I thought I'd convert that into a brownie. 193 00:09:32,200 --> 00:09:35,920 - Also hoping to score brownie points with her smores-inspired bake 194 00:09:35,960 --> 00:09:38,800 is Laura. - Smores is quite an American term, 195 00:09:38,840 --> 00:09:41,720 but it basically means melted marshmallow, I think. 196 00:09:41,760 --> 00:09:44,400 But I'm doing a posh version with Italian meringue. 197 00:09:44,440 --> 00:09:47,440 - Laura's Italian meringue will be piped on top of her decadent 198 00:09:47,480 --> 00:09:49,560 chocolate and hazelnut brownies, 199 00:09:49,600 --> 00:09:53,080 before being drizzled with a rich salted caramel sauce. 200 00:09:53,120 --> 00:09:55,840 - The brownies are so, so sweet that I'm hoping the salt 201 00:09:55,880 --> 00:09:57,960 and the caramel will just... cut through that 202 00:09:58,000 --> 00:10:00,120 and then, you get that really nice balance. 203 00:10:00,160 --> 00:10:03,120 - So, these are going back in for another 25 minutes. 204 00:10:03,160 --> 00:10:06,000 - With Lottie just halfway through her bake time... 205 00:10:06,040 --> 00:10:09,040 - I'm praying to the brownie gods. - Er... - ..the others... 206 00:10:09,080 --> 00:10:11,480 - Brownie, cook! Brownie, cook! 207 00:10:11,520 --> 00:10:13,920 - ..now face a game of nerves... 208 00:10:13,960 --> 00:10:16,680 - It's never failed me to leave them in for 33 minutes. 209 00:10:16,720 --> 00:10:18,760 It still stays all nice and fudgy. 210 00:10:18,800 --> 00:10:23,480 - ..as they must judge when their brownies are perfectly underbaked. 211 00:10:23,520 --> 00:10:25,640 - Ooh, yeah, they still need a bit longer. 212 00:10:27,080 --> 00:10:28,120 Oh, come on! 213 00:10:28,160 --> 00:10:31,040 Get them out too soon and they could fall apart. 214 00:10:31,080 --> 00:10:33,880 - That's good, we've got a nice crack... on top. 215 00:10:33,920 --> 00:10:35,640 - Leave them in too long... 216 00:10:35,680 --> 00:10:38,536 - Just going to give them a couple of minutes, that's all. Just a couple. 217 00:10:38,560 --> 00:10:40,520 - ..and they risk losing the fudgy centre. 218 00:10:40,560 --> 00:10:42,920 - Oh, they're still a bit... Oh, gosh... 219 00:10:42,960 --> 00:10:45,680 Got to give it another five minutes, that's not good! 220 00:10:46,960 --> 00:10:48,200 - They're completely raw. 221 00:10:50,160 --> 00:10:52,520 - Got to get these in the freezer, ASAP. 222 00:10:52,560 --> 00:10:54,280 I just need it to cool quickly. 223 00:10:55,360 --> 00:10:57,320 - I think I'm going to take mine out now. 224 00:10:57,360 --> 00:10:59,240 - I'm going to get it out, I think. 225 00:10:59,280 --> 00:11:01,240 Cos I really don't want to overdo it. 226 00:11:01,280 --> 00:11:03,520 I do really want a nice, fudgy middle. 227 00:11:05,680 --> 00:11:07,240 - That looks good to me! 228 00:11:07,280 --> 00:11:09,480 Let's just hope they cool in time. 229 00:11:09,520 --> 00:11:11,680 - Into the fridge - we've not got long. 230 00:11:13,320 --> 00:11:15,240 - They're still a little bit raw in the middle. 231 00:11:15,280 --> 00:11:18,080 The thicker they are, the longer they take to cook, so... 232 00:11:19,200 --> 00:11:20,240 My fault, really. 233 00:11:21,400 --> 00:11:22,960 - Gr-r-r! 234 00:11:23,000 --> 00:11:24,200 - Yours in the oven? 235 00:11:24,240 --> 00:11:26,880 - Yeah, mate, I've got another 15 minutes before they can come out. 236 00:11:26,920 --> 00:11:29,240 It's not going to be pretty, the end of this. 237 00:11:29,280 --> 00:11:33,360 - Bakers, you have... insert number of minutes here... minutes remaining. 238 00:11:33,400 --> 00:11:34,720 - SHE GIGGLES 239 00:11:34,760 --> 00:11:36,680 You've actually got half an hour left. 240 00:11:38,960 --> 00:11:40,320 - That's not enough time. 241 00:11:40,360 --> 00:11:42,960 - What are you doing? - I'm still baking. - Still in the oven? 242 00:11:43,000 --> 00:11:45,280 - Yeah. - What? - Mm-hm... 243 00:11:46,520 --> 00:11:48,920 - If you need any more time, I do do the time calls, 244 00:11:48,960 --> 00:11:50,920 so I could cheat for us. SURA GIGGLES 245 00:11:50,960 --> 00:11:53,320 OK? You know you're my favourite. Don't tell the others. 246 00:11:53,360 --> 00:11:55,400 - I'm just going to take them out. 247 00:11:56,760 --> 00:11:59,400 - Bakers, you have 15 minutes remaining. 248 00:11:59,440 --> 00:12:01,880 - Yeah, what you going to do about it?! 249 00:12:01,920 --> 00:12:03,840 Probably carry on baking and try your hardest. 250 00:12:05,000 --> 00:12:07,880 - That's very hot. I'm going to defrost the freezer! 251 00:12:09,280 --> 00:12:11,200 - Don't drop, don't drop, don't drop! 252 00:12:11,240 --> 00:12:12,656 - Ideally, it'd be nice to leave them 253 00:12:12,680 --> 00:12:15,376 a little bit longer before I cut them, but time's of the essence now. 254 00:12:15,400 --> 00:12:17,616 - When I've not this is practice and it hasn't gone right, 255 00:12:17,640 --> 00:12:18,920 it's just went... - HE WHISTLES 256 00:12:18,960 --> 00:12:20,160 - ..splurge out the side. 257 00:12:20,200 --> 00:12:22,760 Only now will the Bakers find out if they've judged 258 00:12:22,800 --> 00:12:24,560 their bake times correctly. 259 00:12:24,600 --> 00:12:27,600 - Oh, thank God for that. - HE GIGGLES GLEEFULLY 260 00:12:27,640 --> 00:12:30,200 - That is perfect inside. 261 00:12:30,240 --> 00:12:31,920 Very happy with that bake. 262 00:12:36,480 --> 00:12:38,240 - A bit raw. 263 00:12:38,280 --> 00:12:41,280 Unfortunately, Paul's going to say, probably, now that 264 00:12:41,320 --> 00:12:43,840 they're not quite right. - Let's see how raw it is, shall we? 265 00:12:43,880 --> 00:12:46,200 On a scale of one to raw... - Do you think it's still raw? 266 00:12:46,240 --> 00:12:48,640 - Oh, yeah, I'm fairly confident it's raw, yeah. 267 00:12:48,680 --> 00:12:50,560 - Have you got time to put it in the freezer? 268 00:12:50,600 --> 00:12:52,120 - I did put it in the freezer... - Oh. 269 00:12:52,160 --> 00:12:54,856 - ..and then the freezer melted on it because it was so hot and then, 270 00:12:54,880 --> 00:12:58,000 now, this is all just wet freezer juice that... dripped onto it. 271 00:12:59,320 --> 00:13:01,080 - "Wet freezer juice"?! 272 00:13:01,120 --> 00:13:02,840 - Yeah. - So, what have you...? 273 00:13:02,880 --> 00:13:05,440 "What's your topping again, Lottie? "It's wet freezer juice 274 00:13:05,480 --> 00:13:07,960 "and then, also, I dipped it in bin juice because I wasn't..." 275 00:13:08,000 --> 00:13:10,080 - Yeah, just for good measure. - "..wasn't pleased." 276 00:13:10,120 --> 00:13:12,640 So, tuck in, Blue Eyes, see how that grabs you! 277 00:13:12,680 --> 00:13:14,160 - NOEL CHUCKLES 278 00:13:14,200 --> 00:13:15,560 THUD 279 00:13:15,600 --> 00:13:16,800 SHE SIGHS 280 00:13:16,840 --> 00:13:19,240 Bakers, you have five minutes left. 281 00:13:19,280 --> 00:13:21,520 HE CHUFFS - You can do this, Bakers. 282 00:13:25,360 --> 00:13:27,840 - Oh, the stress. Oh, the stress is too much. 283 00:13:27,880 --> 00:13:29,720 - Just piping on the Italian meringue. 284 00:13:32,640 --> 00:13:35,400 - I think these are looking darn, rootin'-tootin' good! 285 00:13:36,800 --> 00:13:37,800 - Mine are a mess. 286 00:13:39,200 --> 00:13:42,280 - Just going to pop some of this over there... 287 00:13:42,320 --> 00:13:45,320 They look a treat. - Yummy, yummy, yummy. 288 00:13:47,760 --> 00:13:51,760 - So, I'm just thinking if I can split one tin into 18 brownies... 289 00:13:54,040 --> 00:13:55,760 - Oh, what a hot mess. 290 00:13:59,720 --> 00:14:02,080 - No, I'm not going to try. 291 00:14:02,120 --> 00:14:05,400 - I'm happy with that! God, to the wire... 292 00:14:05,440 --> 00:14:08,400 - Bakers, your time is up. 293 00:14:08,440 --> 00:14:11,200 Please put your bakes at the end of your bench. 294 00:14:11,240 --> 00:14:14,056 - Oh, that was horrific. Mine are raw. They're not cooked. Look at them. 295 00:14:14,080 --> 00:14:16,120 - HE SIGHS - Well, at least they're gooey! 296 00:14:17,320 --> 00:14:18,880 - Looks like an actual car crash. 297 00:14:26,840 --> 00:14:29,240 - The nine batches of chocolate brownies 298 00:14:29,280 --> 00:14:32,600 now face the scrutiny of Paul and Prue. 299 00:14:32,640 --> 00:14:34,400 - Hello, Peter. - Hi, Peter. 300 00:14:38,360 --> 00:14:40,280 They look quite attractive on the top. 301 00:14:40,320 --> 00:14:41,720 - They really look lovely. 302 00:14:45,200 --> 00:14:49,000 It's got the chewiness, but it's coming from the dates, isn't it? 303 00:14:49,040 --> 00:14:51,000 - Mm. - What spices did you put in there? 304 00:14:51,040 --> 00:14:52,200 - There's cinnamon in there. 305 00:14:52,240 --> 00:14:54,120 - Mm. - I think there's too much cinnamon. 306 00:14:54,160 --> 00:14:57,560 Because, actually, the cinnamon is overtaking the chocolate. 307 00:14:57,600 --> 00:14:59,080 It's different, it's risky. 308 00:15:00,120 --> 00:15:02,320 It's OK. 309 00:15:02,360 --> 00:15:03,840 That is brutal. 310 00:15:03,880 --> 00:15:05,440 - Thank you. - OK, thank you. 311 00:15:05,480 --> 00:15:08,560 - It's OK. - It's a bit disappointing. 312 00:15:08,600 --> 00:15:10,920 Oh, dear God, here we go. 313 00:15:10,960 --> 00:15:12,560 - Good luck, honey. 314 00:15:12,600 --> 00:15:13,600 You'll be great. 315 00:15:19,240 --> 00:15:22,440 - Mm. It looks as if they came out of the oven too early. 316 00:15:22,480 --> 00:15:23,600 - Yeah, it does look a mess. 317 00:15:23,640 --> 00:15:25,560 Let's have a look, shall we? 318 00:15:25,600 --> 00:15:27,800 - I really think that's too much Italian meringue. 319 00:15:27,840 --> 00:15:29,560 - OK. 320 00:15:29,600 --> 00:15:31,000 - It's too sweet. 321 00:15:31,040 --> 00:15:32,640 - Really? - Far too sweet. - OK. 322 00:15:32,680 --> 00:15:35,960 - Cos you've got caramel, you've got the meringue on the top, 323 00:15:36,000 --> 00:15:39,000 you've got the chocolate, you're going, "Mm, enough now." 324 00:15:39,040 --> 00:15:42,040 - It's under baked. - Mm. - So, you've got a few problems here. 325 00:15:46,760 --> 00:15:49,120 We need to get them out of there, don't we? - Yeah. 326 00:15:49,160 --> 00:15:50,920 Initially I had two trays of brownies, 327 00:15:50,960 --> 00:15:54,240 and one of them actually fell inside the oven. 328 00:15:54,280 --> 00:15:56,560 So, I've just presented one. 329 00:15:58,640 --> 00:16:00,840 - Very tough. - Mm. 330 00:16:00,880 --> 00:16:02,680 - I don't like the flavours either. 331 00:16:02,720 --> 00:16:03,920 - I do! What is it? 332 00:16:03,960 --> 00:16:06,640 - Dark chocolate and ruby chocolate. 333 00:16:06,680 --> 00:16:09,200 - Because I'm getting a sort of citrusy kick, 334 00:16:09,240 --> 00:16:11,280 but I think that must be the ruby chocolate. - Yeah. 335 00:16:11,320 --> 00:16:12,560 - Mm. - But... 336 00:16:12,600 --> 00:16:14,560 ..the bake's not right. - Mm-hm. 337 00:16:14,600 --> 00:16:16,720 - And, obviously, you haven't got enough. - Yeah. 338 00:16:16,760 --> 00:16:18,240 - Not your best work. - No. 339 00:16:19,400 --> 00:16:21,200 - We're getting hammered. 340 00:16:21,240 --> 00:16:22,440 - Ruthless. 341 00:16:27,560 --> 00:16:29,280 - OK, well, they look neat. 342 00:16:29,320 --> 00:16:30,760 - And they look pretty identical. 343 00:16:30,800 --> 00:16:34,480 - So, I've got a cookie base, with a dark chocolate brownie, 344 00:16:34,520 --> 00:16:37,320 with Italian meringue and some sugared cranberries. 345 00:16:39,560 --> 00:16:41,320 - It tastes like a brownie. 346 00:16:41,360 --> 00:16:42,800 I'm slightly avoiding the top 347 00:16:42,840 --> 00:16:44,640 because I know that'll be very sweet. 348 00:16:44,680 --> 00:16:47,400 But, overall, I think it's a really good job. 349 00:16:47,440 --> 00:16:49,080 - Thank you. 350 00:16:49,120 --> 00:16:51,040 - The biscuit base is too thick. 351 00:16:51,080 --> 00:16:52,880 I like your flavour. 352 00:16:52,920 --> 00:16:54,640 I just think your textures were wrong. 353 00:16:54,680 --> 00:16:56,080 - OK, thank you. 354 00:17:00,000 --> 00:17:01,560 - They're a little bit messy. 355 00:17:05,400 --> 00:17:08,000 - I like the raspberry acidity. 356 00:17:08,040 --> 00:17:10,960 But the white chocolate is just too much. 357 00:17:11,000 --> 00:17:12,256 - There's a lot going on in that. 358 00:17:12,280 --> 00:17:14,496 You've got coffee, you've got chocolate, you've got raspberry, 359 00:17:14,520 --> 00:17:15,720 you've got pistachio... 360 00:17:15,760 --> 00:17:17,440 - You've got a hell of a lot of sugar. 361 00:17:23,560 --> 00:17:26,720 - It's very spongelike rather than brownie-like. See? 362 00:17:26,760 --> 00:17:28,040 Looks like a chocolate sponge. 363 00:17:28,080 --> 00:17:29,280 I like the flavour, though. 364 00:17:29,320 --> 00:17:31,960 It's unusual, it's nice. It just came down to the bake itself. 365 00:17:32,000 --> 00:17:33,680 - OK, thank you. - Thank you. 366 00:17:37,640 --> 00:17:39,960 They're all pretty even. - Yeah. 367 00:17:42,800 --> 00:17:45,120 - It's over baked. It's more like a sponge 368 00:17:45,160 --> 00:17:46,440 than a brownie. 369 00:17:46,480 --> 00:17:48,320 Tastes great! I like the flavour. - Yeah. 370 00:17:48,360 --> 00:17:50,960 - But it lacks the two things that I think make a brownie, 371 00:17:51,000 --> 00:17:54,160 that is the gooey middle and the crackly top. 372 00:17:54,200 --> 00:17:55,920 - Yeah. - You made a good tray bake. 373 00:17:55,960 --> 00:17:57,280 - Thank you. 374 00:18:00,600 --> 00:18:02,016 - They don't look good at all. - No. 375 00:18:02,040 --> 00:18:03,760 Yeah, I was running out of time, basically, 376 00:18:03,800 --> 00:18:07,120 so it was a rush at the end of it. So, I apologise for that. 377 00:18:07,160 --> 00:18:09,280 - It's quite dry. - OK. 378 00:18:09,320 --> 00:18:12,800 - If you go right to the middle, it's nice and squidgy. - OK. 379 00:18:12,840 --> 00:18:15,320 - Actually, I think the flavour's OK. 380 00:18:15,360 --> 00:18:17,736 But it does look a mess. - It does, I know, I'm ashamed of it. 381 00:18:17,760 --> 00:18:19,520 - That's a problem for me because... - Yeah. 382 00:18:19,560 --> 00:18:21,760 - ..brownies are one of the most basic things to bake. 383 00:18:21,800 --> 00:18:23,280 If you can't get that right... 384 00:18:24,720 --> 00:18:26,280 - What are they going to say to me, 385 00:18:26,320 --> 00:18:28,560 if that's what they're saying to Marc? 386 00:18:28,600 --> 00:18:31,080 I'm going to get roasted. 387 00:18:33,440 --> 00:18:36,440 - Well, they don't look great, do they? - They look a right mess. 388 00:18:36,480 --> 00:18:38,360 It looks like they've been dropped. - Yeah. 389 00:18:38,400 --> 00:18:39,680 - NOEL CHUCKLES 390 00:18:41,520 --> 00:18:42,880 - Have you got a straw? 391 00:18:42,920 --> 00:18:44,360 - Not on me. Would you like a spoon? 392 00:18:45,680 --> 00:18:46,760 - Mm. 393 00:18:46,800 --> 00:18:50,440 I love the sharpness of the raspberries. 394 00:18:50,480 --> 00:18:53,120 But there's too much cheesecake mixture. 395 00:18:53,160 --> 00:18:54,600 Sort of overpowers it. 396 00:18:54,640 --> 00:18:56,240 - Flavour's OK. 397 00:18:56,280 --> 00:18:58,576 Textures are all wrong. - Yeah. - The look of it's terrible. 398 00:18:58,600 --> 00:19:02,240 - Yeah. - But besides that, brilliant. - Nailed it. Yeah. Thanks, guys. 399 00:19:02,280 --> 00:19:05,040 If any of us had just presented like a standard chocolate brownie, 400 00:19:05,080 --> 00:19:07,840 I think we'd be away, but none of us have, 401 00:19:07,880 --> 00:19:10,120 we've all tried to make it harder than it needed to be. 402 00:19:10,160 --> 00:19:11,360 - SHE SIGHS - Oh, God. 403 00:19:11,400 --> 00:19:15,480 - We've all done a botched job of our brownies. 404 00:19:15,520 --> 00:19:16,960 - That was brutal. 405 00:19:17,000 --> 00:19:19,920 I mean, brownies, what are people watching this going to think of us? 406 00:19:19,960 --> 00:19:22,520 Like, we're meant to be the best amateur bakers in the country 407 00:19:22,560 --> 00:19:25,760 and cannot make brownies to please Paul and Prue? 408 00:19:27,320 --> 00:19:29,840 - The bakers could practise their brownies, 409 00:19:29,880 --> 00:19:34,360 but their next challenge, shrouded in gingham, is a complete mystery. 410 00:19:37,280 --> 00:19:38,680 - Hello, bakers. 411 00:19:38,720 --> 00:19:42,440 Welcome back to the tent. It's time for your Technical Challenge. 412 00:19:42,480 --> 00:19:45,480 Today, it's been set for you by Paul. 413 00:19:45,520 --> 00:19:47,440 Paul, any words of advice? 414 00:19:47,480 --> 00:19:50,360 - The brownie challenge was easy, this isn't. 415 00:19:50,400 --> 00:19:52,400 Concentrate on your textures. 416 00:19:52,440 --> 00:19:54,080 - OK, as ever, this Technical Challenge 417 00:19:54,120 --> 00:19:55,240 will be judged blind, 418 00:19:55,280 --> 00:19:59,440 so we're going to have to ask these two to leave the tent and... 419 00:19:59,480 --> 00:20:03,440 ..have their eyes temporarily removed by Belgian robots. 420 00:20:03,480 --> 00:20:05,080 Have they gone? - Not yet. 421 00:20:06,760 --> 00:20:08,240 Can you go, please? 422 00:20:08,280 --> 00:20:10,520 - Prue's lurking about at the entrance. 423 00:20:10,560 --> 00:20:13,800 - OK, Judge Paul Hollywood would like you each 424 00:20:13,840 --> 00:20:16,640 to make a chocolate babka, 425 00:20:16,680 --> 00:20:19,360 which is a traditional Jewish loaf cake. 426 00:20:19,400 --> 00:20:22,800 - Your babka must consist of an enriched dough 427 00:20:22,840 --> 00:20:25,320 with layers of nuts and chocolate. 428 00:20:25,360 --> 00:20:30,160 And it needs to be rolled, split and then twisted to create the shape. 429 00:20:30,200 --> 00:20:33,920 - Once baked, it should be brushed with syrup to finish. 430 00:20:33,960 --> 00:20:35,840 - You have two and half hours. 431 00:20:35,880 --> 00:20:37,840 - On your marks. - Get set. 432 00:20:39,560 --> 00:20:40,800 - Bake. 433 00:20:43,840 --> 00:20:46,440 - Babka, here we come! 434 00:20:46,480 --> 00:20:48,000 - Never heard of one. 435 00:20:48,040 --> 00:20:50,576 If brownies are meant to be simple, then we've got no chance in this. 436 00:20:50,600 --> 00:20:51,640 None of us have. 437 00:20:51,680 --> 00:20:53,720 - I don't know what it is. I've never made one. 438 00:20:53,760 --> 00:20:55,560 I wish I knew what it looked like. 439 00:20:57,120 --> 00:21:01,640 - So, Paul, why have you chosen this babka? 440 00:21:01,680 --> 00:21:05,160 - Basically, it's an enriched dough with a chocolate filling. 441 00:21:05,200 --> 00:21:06,600 You roll it out into a rectangle, 442 00:21:06,640 --> 00:21:09,320 roll it up as if you were making a Chelsea bun. 443 00:21:09,360 --> 00:21:13,080 - Mm-hm. - Cut that in half, and it's a case of a spiral twist. 444 00:21:13,120 --> 00:21:15,760 It's a plait, basically. But you can't make it too long. 445 00:21:15,800 --> 00:21:17,840 If you make it too long, it'll never fit in the tin. 446 00:21:17,880 --> 00:21:20,920 - Not easy, rather typical of Paul Hollywood. 447 00:21:20,960 --> 00:21:22,320 - Shall we have a look inside? 448 00:21:24,680 --> 00:21:26,800 And there it is. You've got that crisp on the outside 449 00:21:26,840 --> 00:21:28,256 and then that beautiful soft inside, 450 00:21:28,280 --> 00:21:30,960 with this gorgeous chocolate mixture with the hazelnuts in it. 451 00:21:32,640 --> 00:21:35,080 - It's lovely. It's much lighter than I thought it would be. 452 00:21:35,120 --> 00:21:38,320 - Mm. - I've had it in New York, and it's not nearly as nice as this. 453 00:21:38,360 --> 00:21:40,360 - I had it in Birkenhead. 454 00:21:42,520 --> 00:21:44,680 - I'm reading and reading these instructions today 455 00:21:44,720 --> 00:21:46,600 to make sure I'm not messing anything up. 456 00:21:46,640 --> 00:21:47,960 - Make the dough. 457 00:21:48,000 --> 00:21:49,040 Nothing else. 458 00:21:49,080 --> 00:21:51,200 - No further instruction. - Thanks, Paul. 459 00:21:51,240 --> 00:21:54,760 - I haven't made enriched that often. So just have to wing it, won't I? 460 00:21:54,800 --> 00:21:57,600 - Enriched dough, it's got butter and milk in it, 461 00:21:57,640 --> 00:22:00,560 and you mix it up with the eggs. Whereas a general dough, 462 00:22:00,600 --> 00:22:04,280 I mean, it's just flour, yeast and water. 463 00:22:05,480 --> 00:22:09,360 - That's the sound of enriched dough slopping about. 464 00:22:09,400 --> 00:22:13,080 - You should be able to stretch it without the dough splitting. 465 00:22:13,120 --> 00:22:14,560 Then you'll know that it's ready. 466 00:22:14,600 --> 00:22:16,896 - I am happy with the dough. It's really nice and stretchy. 467 00:22:16,920 --> 00:22:19,240 - Mate, this dough, now, is too wet. 468 00:22:19,280 --> 00:22:21,320 There's no windowpane coming out of that. 469 00:22:22,560 --> 00:22:24,760 - The dough's really nice, actually. It's quite sticky. 470 00:22:24,800 --> 00:22:28,640 - Roll out the dough into a rectangle, measuring 40cm x 30cm. 471 00:22:29,720 --> 00:22:31,640 - 30 would be, like, out there. 472 00:22:31,680 --> 00:22:34,480 - Here we are again, trying to make rectangles out of circles. 473 00:22:34,520 --> 00:22:36,720 OK, spread the cool chocolate mixture over the dough, 474 00:22:36,760 --> 00:22:39,320 leaving a 1cm border around the edges. 475 00:22:39,360 --> 00:22:43,200 - I'm just trying to go for a nice, even layer... ish. 476 00:22:43,240 --> 00:22:46,400 - You're just doing that in such a liberal, sort of, free way. 477 00:22:46,440 --> 00:22:48,360 - Do you think? - You're quite free, aren't you? 478 00:22:48,400 --> 00:22:50,120 How free are you? 479 00:22:50,160 --> 00:22:51,320 How free are any of us? 480 00:22:51,360 --> 00:22:54,720 - No, well, exactly. - What's the freest thing you've ever done? 481 00:22:54,760 --> 00:22:57,080 - Um... - Have you ever got naked in a public space? 482 00:22:57,120 --> 00:22:58,680 HE LAUGHS - I haven't, no! 483 00:22:58,720 --> 00:23:00,576 - Do you want to do it now? Me and you could do it now. 484 00:23:00,600 --> 00:23:03,016 - In the Bake Off tent. - Could make Bake Off history. - We could! 485 00:23:03,040 --> 00:23:05,280 - We could streak in the tent. 486 00:23:05,320 --> 00:23:07,360 - Scatter the hazelnuts over the top. 487 00:23:07,400 --> 00:23:09,320 Roll the dough into a tight roll. 488 00:23:09,360 --> 00:23:11,080 - Pbbt! Lol... 489 00:23:11,120 --> 00:23:12,696 - It's all about the shaping of the babka. 490 00:23:12,720 --> 00:23:14,920 I'm trying to remember what exactly it looks like, 491 00:23:14,960 --> 00:23:16,280 in terms of the twists in it. 492 00:23:16,320 --> 00:23:17,760 - Crucial moment. 493 00:23:17,800 --> 00:23:19,296 - "Cut through the middle of the dough, 494 00:23:19,320 --> 00:23:21,080 "cutting it into two long pieces. 495 00:23:21,120 --> 00:23:24,200 "Then lift the right half over the left half. 496 00:23:24,240 --> 00:23:26,720 "Fold by the left half over the right half, 497 00:23:26,760 --> 00:23:30,200 "repeating the process to make a two-stranded plait." 498 00:23:30,240 --> 00:23:32,320 - That guy over that guy. - Yup. 499 00:23:32,360 --> 00:23:34,240 And then that one over there. - And then seal. 500 00:23:34,280 --> 00:23:35,920 - That can't be right. 501 00:23:35,960 --> 00:23:37,760 Ha! That looks ridiculous. 502 00:23:40,400 --> 00:23:41,520 What now? 503 00:23:42,560 --> 00:23:44,640 "Carefully lift into the tin." 504 00:23:44,680 --> 00:23:46,120 Absolute jokers. 505 00:23:47,880 --> 00:23:49,760 - Mine is a bit too long. 506 00:23:50,920 --> 00:23:53,160 - This is not 40 cm. 507 00:23:53,200 --> 00:23:55,160 Going to go like this. 508 00:23:56,520 --> 00:23:59,520 This is all extra, it's too long. 509 00:23:59,560 --> 00:24:00,960 - I'm loving your work. 510 00:24:01,000 --> 00:24:03,040 Oh, yeah! 511 00:24:03,080 --> 00:24:05,520 Come on, high five. - There you go. 512 00:24:06,560 --> 00:24:08,200 - From there... 513 00:24:08,240 --> 00:24:10,920 Let me see, prove until doubled in size. OK. 514 00:24:10,960 --> 00:24:12,440 - What have you got to prove? 515 00:24:12,480 --> 00:24:15,520 Everything, everything to Paul Hollywood. 516 00:24:15,560 --> 00:24:17,440 - SHE GASPS 517 00:24:17,480 --> 00:24:18,720 Well, that can't be right. 518 00:24:18,760 --> 00:24:20,320 Why doesn't mine fit? 519 00:24:22,160 --> 00:24:26,440 Maybe it will, like, lift in the middle or something and take shape. 520 00:24:27,880 --> 00:24:30,280 - Don't really know how long I need to prove it for. 521 00:24:30,320 --> 00:24:32,040 - Half an hour, let's check it. 522 00:24:32,080 --> 00:24:34,360 - I'm going to just set a timer for ten minutes. 523 00:24:34,400 --> 00:24:36,680 - All right, let's just get it in, I think. 524 00:24:38,360 --> 00:24:41,480 - I don't know what you're supposed to do, but you be good to me. 525 00:24:48,000 --> 00:24:50,160 - Yeah, OK, I let them know. 526 00:24:50,200 --> 00:24:52,440 Bakers, you're halfway through. 527 00:24:52,480 --> 00:24:55,120 - Through. - Yeah, they know now. 528 00:24:55,160 --> 00:24:58,800 - There's a lot of waiting around on proving things. 529 00:24:58,840 --> 00:25:00,520 Slightly unnerving. 530 00:25:00,560 --> 00:25:05,400 - To rise or not to rise. - That is the question. - Yes. 531 00:25:17,760 --> 00:25:20,880 - # Carefully lift the loaf into the tin. # 532 00:25:20,920 --> 00:25:22,200 - Mine wasn't carefully lifted. 533 00:25:22,240 --> 00:25:25,400 - # Prove until it becomes double in size. # 534 00:25:25,440 --> 00:25:26,720 - Good luck with that. - # Bake! 535 00:25:26,760 --> 00:25:30,240 # Make the syrup, brush the babka with the syrup! # 536 00:25:31,640 --> 00:25:33,600 That seems fairly straightforward. 537 00:25:33,640 --> 00:25:36,056 - Well, it's got a little bit bigger. - It's got a bit bigger, hasn't it? 538 00:25:36,080 --> 00:25:37,840 - Yes. Not as big as I would like it. 539 00:25:37,880 --> 00:25:40,480 - Maybe if you stroke it, it'll get a bit bigger. - It might do. 540 00:25:41,680 --> 00:25:43,880 Generally works. - HE CLEARS THROAT 541 00:25:43,920 --> 00:25:46,800 I think mine is ready to go in the oven. 542 00:25:46,840 --> 00:25:49,800 - I still wouldn't say it's doubled. I think it's like one and one half. 543 00:25:49,840 --> 00:25:54,080 With the time that's left, it's going to be possible, shall we say. 544 00:25:54,120 --> 00:25:56,080 I'm hoping. 545 00:25:56,120 --> 00:25:59,520 - Right, so it's not doubled in size. 546 00:25:59,560 --> 00:26:02,800 That's the shape that mine's going to be, and that's the end of it. 547 00:26:04,720 --> 00:26:05,840 - Off we go. 548 00:26:09,640 --> 00:26:13,440 - Just trying to work out how long it's going to take to bake it. 549 00:26:13,480 --> 00:26:15,880 - So, I'm just going to do 25 minutes for now. 550 00:26:17,480 --> 00:26:22,000 - Oh, I don't know about that. Maybe I should tuck the ends under. 551 00:26:22,040 --> 00:26:23,280 - It's all in the bake. 552 00:26:27,200 --> 00:26:28,920 - It's the waiting that's the worst. 553 00:26:28,960 --> 00:26:32,000 Just waiting, waiting and hoping. 554 00:26:35,120 --> 00:26:36,440 - How's it going? 555 00:26:36,480 --> 00:26:38,816 - It's really brown on the ends, because the ends are the bits that 556 00:26:38,840 --> 00:26:41,360 I left out, when clearly, I was supposed to tuck those in. 557 00:26:41,400 --> 00:26:42,600 - Can you cut the ends off? 558 00:26:42,640 --> 00:26:45,040 - Well, I was tempted, I was tempted, but then he'll see. 559 00:26:45,080 --> 00:26:47,216 Do you know what I mean? He'll see that I then carved it. 560 00:26:47,240 --> 00:26:49,600 - You should say to him, if he goes on, you know. - Yeah. 561 00:26:49,640 --> 00:26:51,600 - "It's a bit burnt at the end, like." - Yeah. 562 00:26:51,640 --> 00:26:54,840 - "It's a bit burnt at the end, like, you know, it's a bit over baked." 563 00:26:54,880 --> 00:26:56,136 - Yeah. - If he does that, should go, 564 00:26:56,160 --> 00:26:57,536 "Well I've never even seen one before. 565 00:26:57,560 --> 00:26:59,320 "I didn't even know what one was." - Yeah. 566 00:26:59,360 --> 00:27:00,400 Just like that. 567 00:27:00,440 --> 00:27:02,136 - "Yeah, I didn't even know what one was." - Yeah. 568 00:27:02,160 --> 00:27:04,800 - "Don't put it on me, it's on you!" - Yeah. 569 00:27:04,840 --> 00:27:07,760 - I think that's what you should do. - Yeah. Winner-winner. 570 00:27:07,800 --> 00:27:08,840 - Follow my advice. 571 00:27:08,880 --> 00:27:10,920 - SHE CHUCKLES - I shall. 572 00:27:13,280 --> 00:27:15,880 - Bakers, you have five minutes left! 573 00:27:15,920 --> 00:27:17,120 - Coming out. 574 00:27:18,920 --> 00:27:22,480 - Ready, steady... 575 00:27:22,520 --> 00:27:24,800 ..babka! 576 00:27:24,840 --> 00:27:27,200 - We've got ourselves a babka. 577 00:27:27,240 --> 00:27:30,680 - I'm happy with that. It's got a nice little zigzag design in it. 578 00:27:30,720 --> 00:27:35,200 - Well, I quite like it, actually. Yes, it doesn't look too bad at all. 579 00:27:35,240 --> 00:27:36,640 - There's no rise on that. 580 00:27:37,880 --> 00:27:40,440 Really not convinced that that's cooked. 581 00:27:40,480 --> 00:27:43,760 And I put all that messy chocolate stuff all down the side. 582 00:27:44,840 --> 00:27:46,640 Oh, well. 583 00:27:46,680 --> 00:27:48,840 - Going to spread some syrup. 584 00:27:48,880 --> 00:27:51,840 - A bit of syrup to glaze it. 585 00:27:55,360 --> 00:27:56,760 - Seamless. 586 00:27:56,800 --> 00:27:59,200 - Bakers, your time is up. 587 00:27:59,240 --> 00:28:02,600 - Please bring your chocolate babkas to the front of the tent 588 00:28:02,640 --> 00:28:05,320 and place them behind your photographs. 589 00:28:05,360 --> 00:28:07,520 - Mine looks like a Viking longboat. 590 00:28:09,880 --> 00:28:13,000 Oh, my God, embarrassment. 591 00:28:13,040 --> 00:28:16,440 - Paul and Prue are looking for a beautifully risen babka 592 00:28:16,480 --> 00:28:19,880 with a gorgeous chocolate spiral all the way through, 593 00:28:19,920 --> 00:28:23,000 crispy on the outside and soft on the inside. 594 00:28:25,680 --> 00:28:27,280 - Right. 595 00:28:27,320 --> 00:28:30,360 Now, looking at this, it looks good, it's small, 596 00:28:30,400 --> 00:28:32,360 but you can see the lines all the way through it. 597 00:28:32,400 --> 00:28:33,960 Let's have a look inside. 598 00:28:36,720 --> 00:28:38,400 - That swirl is good. 599 00:28:40,040 --> 00:28:41,200 Mm. 600 00:28:41,240 --> 00:28:44,600 Even though it hasn't risen as much, it's very tender. - Mm. 601 00:28:44,640 --> 00:28:45,840 It's got a nice bake on it, 602 00:28:45,880 --> 00:28:48,560 and the combination of the chocolate to the dough is good. 603 00:28:48,600 --> 00:28:51,160 Moving onto number two, a few issues. 604 00:28:51,200 --> 00:28:52,800 - Sunk in the middle. 605 00:28:52,840 --> 00:28:55,120 - Yeah, not the best-looking babka I've seen. 606 00:28:58,080 --> 00:29:01,240 - It's not over baked, though. - No. The flavour's OK. 607 00:29:01,280 --> 00:29:02,360 It's the way it's twisted, 608 00:29:02,400 --> 00:29:04,016 and the way the chocolate's been put into it, 609 00:29:04,040 --> 00:29:06,080 that's created that drop in the middle. 610 00:29:06,120 --> 00:29:08,000 Moving on to this one. This is a nice one, this. 611 00:29:08,040 --> 00:29:09,720 - This looks like a model babka. 612 00:29:09,760 --> 00:29:10,920 - Colour's good. 613 00:29:10,960 --> 00:29:13,320 Stripes are good, it's a nice bake all the way around. 614 00:29:13,360 --> 00:29:14,880 It's a good height as well. 615 00:29:14,920 --> 00:29:15,960 - Shine's good. 616 00:29:16,000 --> 00:29:17,880 So all it has to do now is taste good. 617 00:29:21,040 --> 00:29:22,240 Mm! - Good flavour. 618 00:29:22,280 --> 00:29:24,560 - Excellent. - Now, this one... 619 00:29:24,600 --> 00:29:29,040 ..big issues with the plaiting side of things. It's very, very small. 620 00:29:29,080 --> 00:29:30,520 - Looks a bit heavy, too. - Yeah. 621 00:29:32,960 --> 00:29:35,360 - Yeah. - Feels much, much tighter, doesn't it? 622 00:29:35,400 --> 00:29:37,080 - A bit heavy, generally. - Mm. 623 00:29:37,120 --> 00:29:39,080 OK, moving on. 624 00:29:39,120 --> 00:29:40,960 - It does look like a babka, doesn't it? 625 00:29:41,000 --> 00:29:42,000 - It does. 626 00:29:43,560 --> 00:29:44,680 - It is amazing, isn't it, 627 00:29:44,720 --> 00:29:47,040 how much chocolate you can get into the dough? 628 00:29:47,080 --> 00:29:49,920 - Mm. It's got a very cakey feel to it. - It's lovely. 629 00:29:49,960 --> 00:29:52,120 - Moving on. Big gaps in this. 630 00:29:52,160 --> 00:29:53,920 - It doesn't look so attractive, does it? 631 00:29:53,960 --> 00:29:55,600 - No, it doesn't. 632 00:29:55,640 --> 00:29:58,520 It needed more proving. It's very dense, this. 633 00:29:58,560 --> 00:29:59,560 - Mm. 634 00:30:00,640 --> 00:30:02,240 Yeah, it's odd. 635 00:30:02,280 --> 00:30:04,160 - Moving on. Now, the size of this isn't bad. 636 00:30:04,200 --> 00:30:08,280 A few holes in there, but, actually, it's quite a nice sized loaf. 637 00:30:11,160 --> 00:30:12,280 - A bit dry. 638 00:30:12,320 --> 00:30:13,800 - Mm. Now, moving on. 639 00:30:13,840 --> 00:30:16,280 Neat, but again, the plait's not the entire way through. 640 00:30:16,320 --> 00:30:18,040 There's one on the other side. - Yeah. 641 00:30:18,080 --> 00:30:20,560 - Wow, it's heavy. It's really under proved. 642 00:30:24,520 --> 00:30:26,320 Tastes good, though. 643 00:30:26,360 --> 00:30:28,880 - Funnily enough, this has got very few plaits, 644 00:30:28,920 --> 00:30:31,200 and yet, the height is there. - Mm. 645 00:30:31,240 --> 00:30:33,080 And you can see there, it's fairly open. 646 00:30:33,120 --> 00:30:35,080 It could do with being a little bit more. 647 00:30:37,840 --> 00:30:39,960 - Tastes delicious. 648 00:30:40,000 --> 00:30:44,440 - Prue and Paul will now rank the babkas from worst to best. 649 00:30:44,480 --> 00:30:47,600 - OK, in ninth spot, we have this one. 650 00:30:47,640 --> 00:30:50,216 A lot of you struggled a little bit with the shaping into the tin. 651 00:30:50,240 --> 00:30:52,080 It seemed to be really high. 652 00:30:52,120 --> 00:30:55,200 - And then in eighth place, we have this one. 653 00:30:55,240 --> 00:30:57,640 Dave, didn't get much rise on it. 654 00:30:57,680 --> 00:30:59,080 So it was a little bit heavy. 655 00:30:59,120 --> 00:31:00,840 - Sarah is seventh. 656 00:31:00,880 --> 00:31:02,560 Mark is sixth. 657 00:31:02,600 --> 00:31:03,920 Hermine, fifth. 658 00:31:03,960 --> 00:31:05,760 Peter is fourth. 659 00:31:05,800 --> 00:31:08,040 - In third, we have this one. 660 00:31:08,080 --> 00:31:11,360 Very neat, just could've done with being a little bit higher. 661 00:31:11,400 --> 00:31:13,600 - Right. Now, number two... 662 00:31:15,240 --> 00:31:17,160 ..is this one. 663 00:31:17,200 --> 00:31:19,560 Laura, the only thing wrong with it 664 00:31:19,600 --> 00:31:22,320 was that it sank a little bit in the middle, 665 00:31:22,360 --> 00:31:24,280 but it is a really nice babka. 666 00:31:24,320 --> 00:31:26,720 - Thank you. - So, in first... 667 00:31:26,760 --> 00:31:28,560 ..we have this one. 668 00:31:28,600 --> 00:31:31,160 - Well done. 669 00:31:31,200 --> 00:31:33,360 - Have you made one before? - No. 670 00:31:33,400 --> 00:31:35,800 - Very, very good. I think you did a good job on that. 671 00:31:35,840 --> 00:31:38,840 The swirl was good, the height, I couldn't fault it. 672 00:31:38,880 --> 00:31:39,880 Well done. 673 00:31:42,360 --> 00:31:44,080 - I know. 674 00:31:44,120 --> 00:31:46,440 I know, I am so... 675 00:31:46,480 --> 00:31:47,760 - SHE LAUGHS DELIGHTEDLY 676 00:31:47,800 --> 00:31:49,320 - ..I'm so shocked myself! 677 00:31:49,360 --> 00:31:52,360 I just followed my instincts, and there you go. 678 00:31:52,400 --> 00:31:54,680 - That's the first time I've had good, obviously, praise 679 00:31:54,720 --> 00:31:56,240 and come second and 680 00:31:56,280 --> 00:31:58,480 it's a confidence boost that I really needed. 681 00:31:58,520 --> 00:32:00,240 - That was horrific. 682 00:32:00,280 --> 00:32:04,520 And that was two challenges pretty much failed. 683 00:32:04,560 --> 00:32:06,640 So tomorrow, I have to pull it out the bag 684 00:32:06,680 --> 00:32:10,160 and hope that the weather is on our side. 685 00:32:10,200 --> 00:32:12,000 It's going to be hard. 686 00:32:19,600 --> 00:32:23,800 - Just one challenge remains before the Star Baker is crowned 687 00:32:23,840 --> 00:32:25,960 and one baker will be asked... - Oh, God. 688 00:32:26,000 --> 00:32:27,280 - ..to leave the tent. 689 00:32:31,280 --> 00:32:33,240 - Hello, bakers. Welcome back to the tent. 690 00:32:33,280 --> 00:32:35,320 It's time for your Showstopper Challenge. 691 00:32:35,360 --> 00:32:39,720 Today, the judges would love you to make a spectacular 692 00:32:39,760 --> 00:32:42,640 white chocolate celebration cake. 693 00:32:42,680 --> 00:32:46,840 - Now, your cake should be made with a particular celebration in mind. 694 00:32:46,880 --> 00:32:50,160 For instance, it could be the first time you went to the toilet 695 00:32:50,200 --> 00:32:51,320 all by yourself. 696 00:32:51,360 --> 00:32:53,600 - For Paul, that was last Thursday. Well done, Paul. 697 00:32:53,640 --> 00:32:55,280 We're all very proud. 698 00:32:55,320 --> 00:32:56,480 - Well done, Paul. 699 00:32:56,520 --> 00:32:58,320 There's your gold star. 700 00:32:58,360 --> 00:32:59,560 No more nappy. 701 00:33:02,640 --> 00:33:04,960 - You get three of those, you get a book token, little man. 702 00:33:05,000 --> 00:33:08,560 - Mm. Your cake should have a minimum of two layers, 703 00:33:08,600 --> 00:33:12,840 and the decoration needs to display an expert use of white chocolate. 704 00:33:12,880 --> 00:33:14,160 - You have four hours. 705 00:33:14,200 --> 00:33:15,640 - On your marks. - Get set. 706 00:33:15,680 --> 00:33:17,840 - B. - A. - K. - E. 707 00:33:20,000 --> 00:33:21,760 - White chocolate's a bit of a crowd pleaser, 708 00:33:21,800 --> 00:33:24,200 so hopefully it's going to be a good, yummy bake 709 00:33:24,240 --> 00:33:25,680 that the judges like. 710 00:33:25,720 --> 00:33:27,896 - I love white chocolate, which is why it's so dangerous 711 00:33:27,920 --> 00:33:29,440 having massive jars of these around. 712 00:33:29,480 --> 00:33:32,920 - I'm blitzing it because it does incorporate a bit better. 713 00:33:32,960 --> 00:33:34,240 Also, though, let's be honest, 714 00:33:34,280 --> 00:33:35,960 I don't know what I'm doing with this one. 715 00:33:36,000 --> 00:33:37,160 It's a gamble. 716 00:33:37,200 --> 00:33:41,640 - The Showstopper Challenge is to make a white chocolate tiered cake. 717 00:33:41,680 --> 00:33:43,840 One of the big challenges for the bakers, actually, 718 00:33:43,880 --> 00:33:46,680 is introducing the white chocolate into the sponge. 719 00:33:46,720 --> 00:33:48,960 White chocolate has a higher fat content, 720 00:33:49,000 --> 00:33:51,680 which means, if they've got butter in the sponge as well, 721 00:33:51,720 --> 00:33:55,320 they need to reduce that so they're not really upping that fat content 722 00:33:55,360 --> 00:33:58,760 in the sponge, which will disrupt the texture of the cake itself. 723 00:33:58,800 --> 00:34:01,240 - I think it's a really tricky challenge. 724 00:34:01,280 --> 00:34:04,960 Because white chocolate is frankly a nightmare to work with. 725 00:34:05,000 --> 00:34:06,800 It splits at the drop of a hat, 726 00:34:06,840 --> 00:34:08,960 it seizes if you get it too hot, 727 00:34:09,000 --> 00:34:12,560 and I think the bakers will have their work cut out. 728 00:34:12,600 --> 00:34:14,440 - With the weather being so warm today, 729 00:34:14,480 --> 00:34:16,800 the bakers are going to have to be extremely careful 730 00:34:16,840 --> 00:34:19,320 how they introduce the white tempered chocolate 731 00:34:19,360 --> 00:34:20,960 or ganaches on the outside. 732 00:34:21,000 --> 00:34:23,240 They're going to have to compensate for the fact that 733 00:34:23,280 --> 00:34:26,240 they may start to melt. 734 00:34:26,280 --> 00:34:29,320 - Hopefully the ambient temperature in here doesn't go above 20, 735 00:34:29,360 --> 00:34:32,240 otherwise we're all in for a bit of a worry. 736 00:34:32,280 --> 00:34:33,960 - I'm not a massive fan of white chocolate, 737 00:34:34,000 --> 00:34:37,400 because, although I have got a sweet tooth, it's very sweet. 738 00:34:37,440 --> 00:34:39,480 And it's very one-note, white chocolate. 739 00:34:39,520 --> 00:34:42,040 But I think, in a cake, you can kind of celebrate it 740 00:34:42,080 --> 00:34:43,680 with other things, which is hopefully 741 00:34:43,720 --> 00:34:44,960 what I'm going to do today. 742 00:34:45,000 --> 00:34:47,360 - Laura's white chocolate sponges will be sandwiched 743 00:34:47,400 --> 00:34:50,960 with Italian meringue buttercream and a sharp blackcurrant jam. 744 00:34:51,000 --> 00:34:53,280 And, for a touch of romance, she'll be decorating 745 00:34:53,320 --> 00:34:54,960 with a chocolate bouquet 746 00:34:55,000 --> 00:34:57,440 to celebrate her two-year wedding anniversary. 747 00:34:57,480 --> 00:34:59,520 - It was your wedding anniversary yesterday? - Yeah. 748 00:34:59,560 --> 00:35:00,960 - How exciting. - Yeah. 749 00:35:01,000 --> 00:35:02,960 - What did you do to celebrate? 750 00:35:03,000 --> 00:35:05,240 - I was here, making brownies. - You were here in a tent. 751 00:35:05,280 --> 00:35:07,320 - And getting absolutely rinsed by Paul Hollywood. 752 00:35:07,360 --> 00:35:09,640 - Getting told off by a grumpy man with a beard. 753 00:35:09,680 --> 00:35:10,960 - Yeah, basically. Yeah. 754 00:35:11,000 --> 00:35:13,416 - That's a great way to spend your anniversary. - Do you think? 755 00:35:13,440 --> 00:35:15,720 - Romance is also in the air for Lottie. 756 00:35:15,760 --> 00:35:18,360 - It is a celebration cake for my grandparents, 757 00:35:18,400 --> 00:35:21,080 because they are celebrating their Sapphire wedding anniversary 758 00:35:21,120 --> 00:35:22,560 in January. - What is Sapphire? 759 00:35:22,600 --> 00:35:23,760 - 65 years. 760 00:35:23,800 --> 00:35:25,560 - That's incredible. - Yeah. 761 00:35:25,600 --> 00:35:27,960 - Lottie's ambitious design will feature 762 00:35:28,000 --> 00:35:29,560 a sapphire geode effect 763 00:35:29,600 --> 00:35:33,200 and an array of tempered white chocolate decorations. 764 00:35:33,240 --> 00:35:34,600 - Have you practice this? 765 00:35:34,640 --> 00:35:38,960 - I have practised this cake between 15 and 18 times. 766 00:35:39,000 --> 00:35:40,720 - Oh, Lottie! 767 00:35:40,760 --> 00:35:42,680 - Yeah, this is a really tricky one for me. 768 00:35:42,720 --> 00:35:46,320 - Don't forget, you only have to be not the worst. 769 00:35:46,360 --> 00:35:47,760 - What a great mantra that is. 770 00:35:47,800 --> 00:35:49,760 "Just don't be the worst." - "Don't be the worst." 771 00:35:49,800 --> 00:35:51,960 - Well, good luck, then. - Thank you very much. 772 00:35:52,000 --> 00:35:54,400 Oh, well, that spurs you on, doesn't it? 773 00:35:54,440 --> 00:35:58,320 - Making a tiered cake requires perfect light sponges. 774 00:35:58,360 --> 00:36:00,880 - If you're trying to stack it, you need it to be light, 775 00:36:00,920 --> 00:36:02,960 otherwise it will collapse on itself. 776 00:36:03,000 --> 00:36:06,360 - So it's crucial the bakers gets the ratio of white chocolate 777 00:36:06,400 --> 00:36:07,840 to butter spot on. 778 00:36:07,880 --> 00:36:10,880 - Because white chocolate has such a high cocoa butter content, 779 00:36:10,920 --> 00:36:13,640 I've used a little bit less butter than I would normally. 780 00:36:13,680 --> 00:36:15,520 - Too much white chocolate will just... 781 00:36:15,560 --> 00:36:18,320 So, essentially, I'm using a small amount that I will incorporate 782 00:36:18,360 --> 00:36:20,440 very gently in. 783 00:36:20,480 --> 00:36:22,240 - It's very temperamental. 784 00:36:22,280 --> 00:36:24,640 It's like the worst chocolate to work with. 785 00:36:24,680 --> 00:36:26,136 - Sura, good morning. - Good morning. 786 00:36:26,160 --> 00:36:27,360 - Hello, Sura. 787 00:36:27,400 --> 00:36:30,400 - How are you feeling today? Yesterday wasn't your best day. 788 00:36:30,440 --> 00:36:31,960 - No, it wasn't. It was horrific. 789 00:36:32,000 --> 00:36:34,720 But today I'm optimistic and hoping for the best. 790 00:36:34,760 --> 00:36:37,040 - From horrific to optimistic. 791 00:36:37,080 --> 00:36:40,560 - Celebrating her parents' 36th wedding anniversary, 792 00:36:40,600 --> 00:36:43,440 Sura's elaborately decorated cake will feature 793 00:36:43,480 --> 00:36:47,160 tempered chocolate truffles and piped buttercream flowers 794 00:36:47,200 --> 00:36:50,160 that will encase layers of strawberry and lemon jam 795 00:36:50,200 --> 00:36:51,800 and white chocolate sponges. 796 00:36:51,840 --> 00:36:54,160 - How are you getting the chocolate into your cake? 797 00:36:54,200 --> 00:36:56,960 - I've watered it down. So it's going to make it a looser texture, 798 00:36:57,000 --> 00:36:58,960 but, also, it's still going to have the flavour, 799 00:36:59,000 --> 00:37:01,400 without the heaviness of white chocolate. 800 00:37:01,440 --> 00:37:03,376 - Good luck, Sura. - Thank you so much. Thank you. 801 00:37:03,400 --> 00:37:04,920 - Good luck. - Thank you. 802 00:37:04,960 --> 00:37:07,520 While Sura is banking on diluted white chocolate, 803 00:37:07,560 --> 00:37:10,360 Peter is going for an altogether different texture. 804 00:37:10,400 --> 00:37:12,160 - I'm just adding chunks of white chocolate. 805 00:37:12,200 --> 00:37:14,280 I really like it when you come across that hunk 806 00:37:14,320 --> 00:37:15,736 of white chocolate in a bit of cake, 807 00:37:15,760 --> 00:37:17,656 so that's what I'm going to be doing in this one. 808 00:37:17,680 --> 00:37:20,680 - Peter's chocolate-studded sponges will be sandwiched 809 00:37:20,720 --> 00:37:22,760 with a mango curd and whipped cream, 810 00:37:22,800 --> 00:37:24,720 and surrounded with a chocolate collar 811 00:37:24,760 --> 00:37:26,720 painted with complex equations. 812 00:37:26,760 --> 00:37:30,240 It's the celebration of his brother Andrew's recent graduation 813 00:37:30,280 --> 00:37:32,160 from a degree in mathematics. 814 00:37:32,200 --> 00:37:34,920 - He graduated this year, but he hasn't had a full ceremony 815 00:37:34,960 --> 00:37:36,720 because of Covid. - Yeah. 816 00:37:36,760 --> 00:37:39,160 - So I'm celebrating that through this cake. 817 00:37:39,200 --> 00:37:41,960 - Celebrate it in the tent where he can't eat it, and we can. 818 00:37:42,000 --> 00:37:44,480 - I've practised one at home, and he's been able to enjoy it. 819 00:37:44,520 --> 00:37:45,680 - All right, OK. 820 00:37:45,720 --> 00:37:48,800 Hermine is building her cake from Genoese sponges, 821 00:37:48,840 --> 00:37:51,640 where whisked eggs and flour are traditionally combined 822 00:37:51,680 --> 00:37:53,120 with melted butter. 823 00:37:53,160 --> 00:37:57,560 - I'm replacing the butter with the white chocolate, here. 824 00:37:57,600 --> 00:38:01,840 That reminds me of the wedding cakes at my parents' wedding. 825 00:38:01,880 --> 00:38:04,800 Not that I was there, because I was still really young. 826 00:38:04,840 --> 00:38:07,360 But I've seen pictures of it. 827 00:38:07,400 --> 00:38:09,920 - Her throwback wedding cake will be decorated 828 00:38:09,960 --> 00:38:13,200 with a white chocolate collar and piped ganache roses. 829 00:38:13,240 --> 00:38:16,960 Inside, she will layer her delicate sponges with lemon curd 830 00:38:17,000 --> 00:38:18,960 and Italian meringue buttercream. 831 00:38:19,000 --> 00:38:21,320 - Well, I love Genoese. 832 00:38:21,360 --> 00:38:23,240 I think it's beautiful. 833 00:38:23,280 --> 00:38:25,800 - It's a nice combination of flavours as well with the lemon. 834 00:38:25,840 --> 00:38:27,176 - Thank you. - Thank you very much. 835 00:38:27,200 --> 00:38:28,200 - Thank you. 836 00:38:29,400 --> 00:38:35,960 - So, if Paul Hollywood is not complementary, 837 00:38:36,000 --> 00:38:37,560 are you going to take one of the cakes 838 00:38:37,600 --> 00:38:39,560 and smush it into his face? 839 00:38:39,600 --> 00:38:42,440 Say, "Well, now see how you like it?" 840 00:38:42,480 --> 00:38:43,960 - Could you do that? - I'll do it. 841 00:38:44,000 --> 00:38:45,456 - You'll get away with it. I wouldn't. 842 00:38:45,480 --> 00:38:46,680 - You would get away with it. 843 00:38:46,720 --> 00:38:49,040 You'd be a national treasure for doing that. 844 00:38:49,080 --> 00:38:52,960 - But Mark is hoping to keep all three tiers of his cake intact. 845 00:38:53,000 --> 00:38:55,920 Dedicated to his daughters, Rosie and Jasmine, 846 00:38:55,960 --> 00:38:58,400 it will be decorated with their namesake flowers 847 00:38:58,440 --> 00:39:01,040 and sandwiched with raspberry Swiss meringue buttercream. 848 00:39:01,080 --> 00:39:04,160 - I'm nervous because the comments weren't particularly good 849 00:39:04,200 --> 00:39:07,960 yesterday and I know cakes aren't particularly my strong point. 850 00:39:09,720 --> 00:39:11,080 So, yeah... 851 00:39:11,120 --> 00:39:16,120 In my perspective, I'm feeling I'm close to the bottom. 852 00:39:16,160 --> 00:39:18,960 - There's also a lot riding on this bake for Linda. 853 00:39:19,000 --> 00:39:21,480 - This really means a lot to me, this cake, you know? 854 00:39:21,520 --> 00:39:23,440 It's a tribute to my daughter, actually. 855 00:39:23,480 --> 00:39:24,960 Melissa had special needs. 856 00:39:25,000 --> 00:39:26,360 She's no longer with us. 857 00:39:26,400 --> 00:39:28,640 You know, she passed away when she was 18. 858 00:39:28,680 --> 00:39:31,640 But this is just a celebration of her life, really. 859 00:39:31,680 --> 00:39:34,560 And she was just a sweet little English rose. 860 00:39:34,600 --> 00:39:37,240 - Linda will craft a chocolate rose to sit atop 861 00:39:37,280 --> 00:39:39,080 an all-white three-tiered sponge 862 00:39:39,120 --> 00:39:42,160 filled with Amaretto, raspberry jam and mascarpone cream. 863 00:39:42,200 --> 00:39:44,400 - You had a little triumph yesterday. - I did, didn't I? 864 00:39:44,440 --> 00:39:47,200 I really enjoyed it. - Looked like you were really enjoying yourself. 865 00:39:47,240 --> 00:39:49,640 - In actual fact, the directions were really brilliant. 866 00:39:49,680 --> 00:39:51,816 - Yeah, thank you very much. - Don't give him any credit! 867 00:39:51,840 --> 00:39:54,336 - No, they was really good. - Have you got one of my books, then? 868 00:39:54,360 --> 00:39:56,520 - I have. - I think you're going to do really well. 869 00:39:56,560 --> 00:39:58,040 - THEY LAUGH 870 00:39:58,080 --> 00:39:59,600 - OK, here we go. 871 00:39:59,640 --> 00:40:01,840 Attempt number one. 872 00:40:01,880 --> 00:40:03,520 Please. Please bake. 873 00:40:03,560 --> 00:40:05,520 - With their sponges in the ovens... 874 00:40:05,560 --> 00:40:09,560 - I'm going to check it after about 26 minutes, to be precise. 875 00:40:09,600 --> 00:40:12,960 - ..the bakers now turn their attention to the fillings... 876 00:40:13,000 --> 00:40:15,120 - God, I love multitasking! 877 00:40:15,160 --> 00:40:17,280 - ..which means even more white chocolate. 878 00:40:17,320 --> 00:40:19,736 - This is going to be white chocolate overload, but, you know, 879 00:40:19,760 --> 00:40:20,880 that's what they asked for. 880 00:40:20,920 --> 00:40:22,136 - What they do in this show is, 881 00:40:22,160 --> 00:40:24,040 they make tell you to make really sweet cakes, 882 00:40:24,080 --> 00:40:25,480 and then they tell you off. 883 00:40:25,520 --> 00:40:27,600 Yeah, Prue will just go, "It's too sweet." 884 00:40:29,920 --> 00:40:31,480 "Actually, it's just a little sweet. 885 00:40:31,520 --> 00:40:33,720 And you go, "Yeah, because you told us to make a cake 886 00:40:33,760 --> 00:40:35,960 "full of white chocolate!" 887 00:40:36,000 --> 00:40:38,880 "I've always thought, maybe, to balance out the sweetness, 888 00:40:38,920 --> 00:40:40,800 "you could have put some mud in there." 889 00:40:41,840 --> 00:40:44,960 - Luckily, Mark's wife, Laura, is a big fan of this cake, 890 00:40:45,000 --> 00:40:46,960 as it's in honour of her birthday. 891 00:40:47,000 --> 00:40:50,560 Covered in tempered chocolate shards and geometric shapes, 892 00:40:50,600 --> 00:40:53,280 the interior is full of her favourite flavours - 893 00:40:53,320 --> 00:40:55,840 white chocolate, pistachio, lemon, 894 00:40:55,880 --> 00:40:58,840 and a South African marula fruit cream liqueur. 895 00:40:58,880 --> 00:41:00,280 - This is Laura's favourite drink. 896 00:41:00,320 --> 00:41:02,160 And elephants get drunk on this. 897 00:41:02,200 --> 00:41:05,880 Elephants eat fermented marula fruit and get drunk. 898 00:41:05,920 --> 00:41:06,960 Yeah. 899 00:41:07,000 --> 00:41:08,160 So I quite like it, yeah. 900 00:41:08,200 --> 00:41:09,720 I thought I'd fire it in here, yeah. 901 00:41:11,160 --> 00:41:12,920 - I'm not happy with the cakes. 902 00:41:12,960 --> 00:41:15,080 It just looks really bumpy and uneven. 903 00:41:15,120 --> 00:41:18,480 It's either start again or hold out. 904 00:41:21,160 --> 00:41:23,360 I think I might need to do them again. 905 00:41:23,400 --> 00:41:25,960 - Just three hours of the bake remain. 906 00:41:26,000 --> 00:41:28,800 - That goes so quickly. That's one hour gone. 907 00:41:28,840 --> 00:41:29,960 - Yeah, they're not right. 908 00:41:30,000 --> 00:41:31,600 No, they're really not right. 909 00:41:31,640 --> 00:41:33,120 I'm going to stick to what I know. 910 00:41:33,160 --> 00:41:34,520 Equal quantities of everything. 911 00:41:36,520 --> 00:41:38,640 - Who would you most be upset if someone went? 912 00:41:38,680 --> 00:41:40,096 Got a few? - I'm not going to say that. 913 00:41:40,120 --> 00:41:41,936 - You always say that. - No, I'm not going to say. 914 00:41:41,960 --> 00:41:43,600 Cos we're all really good people in here. 915 00:41:43,640 --> 00:41:46,440 - This will come out much later, and by then you won't care. 916 00:41:48,920 --> 00:41:51,576 Paul? Would you like to get rid of Paul? - Yeah, let's get rid of Paul. 917 00:41:51,600 --> 00:41:53,920 - This batch really does need to behave, 918 00:41:53,960 --> 00:41:56,240 because otherwise I am definitely screwed. 919 00:41:56,280 --> 00:41:58,200 - As Laura plays catch up, 920 00:41:58,240 --> 00:42:00,600 it's a critical point in the bake for the others. 921 00:42:01,760 --> 00:42:03,336 - I know by the colour, that's not ready. 922 00:42:03,360 --> 00:42:05,480 So I'm going to actually leave it a little bit longer. 923 00:42:05,520 --> 00:42:07,960 - The high sugar content in white chocolate means the sponges 924 00:42:08,000 --> 00:42:09,400 will brown very quickly... 925 00:42:09,440 --> 00:42:10,760 - Five minutes. 926 00:42:10,800 --> 00:42:12,840 - ..which could deceive the bakers into thinking 927 00:42:12,880 --> 00:42:14,240 they're baked through. 928 00:42:14,280 --> 00:42:15,680 - They're a lovely colour. 929 00:42:15,720 --> 00:42:17,760 They need just maybe a minute or two. 930 00:42:17,800 --> 00:42:20,000 - Oh, I don't know. 931 00:42:22,400 --> 00:42:24,736 - I'm actually going to put them in for another two minutes. 932 00:42:24,760 --> 00:42:27,360 I listen to my cakes to hear how bubbly they are. 933 00:42:27,400 --> 00:42:28,640 If they're very, very bubbly 934 00:42:28,680 --> 00:42:30,720 then there's a lot of liquid left in them. 935 00:42:32,240 --> 00:42:33,680 You don't want a wet cake. 936 00:42:33,720 --> 00:42:35,360 - It is definitely ready. 937 00:42:37,440 --> 00:42:39,040 - Yep, I think they're coming out. 938 00:42:40,720 --> 00:42:43,200 - Really happy with them. They look great. 939 00:42:43,240 --> 00:42:44,560 Yeah, nice and golden. 940 00:42:44,600 --> 00:42:46,256 - I'm just trying to play catch up, really. 941 00:42:46,280 --> 00:42:49,040 But I've got my cakes in the oven, so fingers crossed. 942 00:42:49,080 --> 00:42:50,400 - Hi, David. 943 00:42:50,440 --> 00:42:51,760 - Good morning. - Hello, David. 944 00:42:51,800 --> 00:42:53,400 Tell us about your cake. 945 00:42:53,440 --> 00:42:55,280 - So, today, my cake's going to be called 946 00:42:55,320 --> 00:42:58,320 a Strawberry Splash White Chocolate Frasier Cake. 947 00:42:58,360 --> 00:42:59,520 - Oh, Frasier cake. Nice. 948 00:42:59,560 --> 00:43:01,480 You put the strawberries all round the outside? 949 00:43:01,520 --> 00:43:02,720 - Round the outsides, yeah. 950 00:43:02,760 --> 00:43:05,080 I've got white chocolate creme mousseline in the middle. 951 00:43:05,120 --> 00:43:08,200 It's going to be decorated with tempered white chocolate splashes. 952 00:43:08,240 --> 00:43:12,320 - Dave's splashes will sit on top of his Amaretto-soaked sponges. 953 00:43:12,360 --> 00:43:15,880 This is a cake he loves to bake for his girlfriend Stacy's birthday, 954 00:43:15,920 --> 00:43:18,800 and no birthday is complete without balloons. 955 00:43:18,840 --> 00:43:21,520 - What's happening here with these little guys? 956 00:43:21,560 --> 00:43:24,200 - So, look, there's one, two, three, four, five, six, seven, eight. 957 00:43:24,240 --> 00:43:26,760 - I can count. - Yeah, there's one for each baker. 958 00:43:26,800 --> 00:43:28,056 - And what are they going to be? 959 00:43:28,080 --> 00:43:29,720 - They're going to be chocolate splashes. 960 00:43:29,760 --> 00:43:30,960 - Splashes? - Mm. 961 00:43:31,000 --> 00:43:32,960 - You're doing one for everyone? - Yeah. 962 00:43:33,000 --> 00:43:36,360 - Aw, that's so sweet. - And... 963 00:43:36,400 --> 00:43:38,640 - And then you're going to burst them one by one 964 00:43:38,680 --> 00:43:40,240 as you rise through the ranks. 965 00:43:47,000 --> 00:43:49,360 - Bakers, you are through-way half. 966 00:43:51,040 --> 00:43:52,720 Is that right? - Yeah. 967 00:43:52,760 --> 00:43:55,360 - I think everyone's pretty focused today. There's no chat. 968 00:43:55,400 --> 00:43:57,816 Not as much fun as I thought it was going to be, I'll be honest. 969 00:43:57,840 --> 00:44:00,240 No chat from Mark. Everyone's taking it really seriously, 970 00:44:00,280 --> 00:44:02,280 like it's some sort of competition, or whatever. 971 00:44:02,320 --> 00:44:05,600 - You join us in the middle of a very important bake. 972 00:44:05,640 --> 00:44:06,960 It's all happening. 973 00:44:07,000 --> 00:44:11,840 Laura is checking the temperature of her sponges. 974 00:44:11,880 --> 00:44:13,960 Laura, what do we think? 975 00:44:14,000 --> 00:44:15,800 - Right, these two are done. 976 00:44:15,840 --> 00:44:18,960 - Yeah. Talk into the microphone, please. 977 00:44:19,000 --> 00:44:21,840 - Oh, sorry. These two are done. - Excellent. 978 00:44:21,880 --> 00:44:23,960 - I think the others just need... 979 00:44:24,000 --> 00:44:25,320 Actually, no, they're not done. 980 00:44:25,360 --> 00:44:26,856 - These two are NOT done. - False alarm. 981 00:44:26,880 --> 00:44:28,960 False alarm, everybody. - Newsflash. 982 00:44:29,000 --> 00:44:31,680 Breaking news - they are not done. 983 00:44:31,720 --> 00:44:34,640 - One more minute. - We will come back to you later. 984 00:44:34,680 --> 00:44:36,520 In the meantime, we'll go to the weather. 985 00:44:36,560 --> 00:44:38,600 - The thermometer's saying it's 25 degrees. 986 00:44:38,640 --> 00:44:40,160 Not ideal for white chocolate. 987 00:44:40,200 --> 00:44:43,280 - And not ideal conditions for stacking layers of sponge 988 00:44:43,320 --> 00:44:45,000 with delicate, creamy fillings. 989 00:44:45,040 --> 00:44:47,160 - This is all feeling a little bit warm at the moment, 990 00:44:47,200 --> 00:44:49,960 so I'm going to have to try and work as quick as I can. 991 00:44:50,000 --> 00:44:51,720 - I have to go like the clappers. 992 00:44:51,760 --> 00:44:53,520 - The assembly shouldn't take too long. 993 00:44:53,560 --> 00:44:56,120 It's the chilling part that I need the most amount of time on, 994 00:44:56,160 --> 00:44:57,960 to really firm up the mousseline. 995 00:44:58,000 --> 00:44:59,520 - As the layers build... 996 00:44:59,560 --> 00:45:00,720 - So hot. 997 00:45:00,760 --> 00:45:03,640 - ..the bakers will need to make full use of the fridges 998 00:45:03,680 --> 00:45:08,600 to stop them melting and sinking in the ever-warming intent. 999 00:45:08,640 --> 00:45:09,960 - Really glad I remade them. 1000 00:45:10,000 --> 00:45:12,640 They're looking really good. Much better, yeah. 1001 00:45:12,680 --> 00:45:14,200 Panic averted. 1002 00:45:14,240 --> 00:45:15,720 Hot. 1003 00:45:15,760 --> 00:45:18,720 - Bakers, you have one hour left. 1004 00:45:18,760 --> 00:45:20,360 - NOEL WHISTLES 1005 00:45:20,400 --> 00:45:21,520 - That's not long. 1006 00:45:21,560 --> 00:45:24,960 - If dealing with white chocolate in their sponges wasn't hard enough, 1007 00:45:25,000 --> 00:45:28,920 the bakers also need to temper it to make their decorative elements. 1008 00:45:28,960 --> 00:45:30,480 - I'm just hoping they don't pop. 1009 00:45:30,520 --> 00:45:33,160 - Now I'm making my white chocolate collar. 1010 00:45:33,200 --> 00:45:35,000 I'm going to just spread it out on the acetate 1011 00:45:35,040 --> 00:45:36,400 and then put it around the cake. 1012 00:45:36,440 --> 00:45:37,960 - This is the messy bit. 1013 00:45:38,000 --> 00:45:41,000 - This is just a lacy sort of collar thing 1014 00:45:41,040 --> 00:45:42,800 that I'm putting around the outside of it. 1015 00:45:42,840 --> 00:45:44,496 - It kind of partially sets on the acetate, 1016 00:45:44,520 --> 00:45:48,040 and then it's easier to pick up and lift onto and around the cake. 1017 00:45:54,840 --> 00:45:56,600 - LAURA SIGHS - It's a mess, isn't it? 1018 00:45:57,680 --> 00:45:59,120 - Too hot. 1019 00:45:59,160 --> 00:46:01,640 Literally melting in my hands. 1020 00:46:01,680 --> 00:46:02,800 Too, too hot. 1021 00:46:02,840 --> 00:46:05,840 I'm just going to do some chocolate drips down the side. 1022 00:46:05,880 --> 00:46:07,240 That's all I can do now. 1023 00:46:07,280 --> 00:46:09,800 Bakers, you've got ten minutes left. 1024 00:46:09,840 --> 00:46:10,960 Don't mess it up. 1025 00:46:15,400 --> 00:46:16,560 - It's pretty satisfying. 1026 00:46:17,760 --> 00:46:19,640 - Ah, it's not coming off. 1027 00:46:19,680 --> 00:46:22,320 I may not get the rows done, but I'm hoping to. 1028 00:46:22,360 --> 00:46:24,640 I'm going to just smooth this off. 1029 00:46:24,680 --> 00:46:27,360 - Guys, you have about nine minutes left. 1030 00:46:27,400 --> 00:46:30,840 You need to start making your cakes round about now. 1031 00:46:30,880 --> 00:46:32,400 - Do speed up, Lottie. 1032 00:46:37,120 --> 00:46:39,960 - I wanted much longer to be able to do this. 1033 00:46:40,000 --> 00:46:41,840 - Looks good, doesn't it? 1034 00:46:41,880 --> 00:46:43,960 - It's just not working. 1035 00:46:44,000 --> 00:46:46,880 - I'm painting on some maths symbols and equations, 1036 00:46:46,920 --> 00:46:48,360 and all that kind of jazz. 1037 00:46:48,400 --> 00:46:49,920 - I'm making roses. 1038 00:46:51,000 --> 00:46:53,720 - This is my rose. Going to do her proud. 1039 00:46:53,760 --> 00:46:55,760 - That is not going to stay. 1040 00:46:55,800 --> 00:46:57,240 - Just got to finish the ruffles. 1041 00:46:57,280 --> 00:47:00,720 I would actually really love to make something Paul likes today. 1042 00:47:00,760 --> 00:47:02,160 - Rough and ready, isn't it? 1043 00:47:02,200 --> 00:47:03,480 - But the rose looks amazing. 1044 00:47:03,520 --> 00:47:05,320 - Bakers, you have one minute left. 1045 00:47:11,000 --> 00:47:13,000 SURA SIGHS 1046 00:47:14,280 --> 00:47:15,800 - Ooh, that's scary canary. 1047 00:47:17,080 --> 00:47:19,120 - Yeah, really happy. Yeah. 1048 00:47:19,160 --> 00:47:21,280 It couldn't have gone better for me, I don't think. 1049 00:47:21,320 --> 00:47:22,440 - They're breaking! 1050 00:47:24,000 --> 00:47:26,480 - Going for the less is more. - Less is not more. 1051 00:47:26,520 --> 00:47:27,800 Have you seen mine? 1052 00:47:30,400 --> 00:47:31,960 - Whatever, I'm done. - OK. 1053 00:47:32,000 --> 00:47:33,160 - I'm done. 1054 00:47:33,200 --> 00:47:34,960 Bakers, your time is up. 1055 00:47:35,000 --> 00:47:37,760 Please step away from your bakes. 1056 00:47:39,880 --> 00:47:41,880 - Looks awesome, Lottie. 1057 00:47:41,920 --> 00:47:44,440 - It looks OK. It looks fine. 1058 00:47:44,480 --> 00:47:46,320 - But I'm not happy with OK and fine. 1059 00:47:52,800 --> 00:47:55,920 - Nine white chocolate celebration cakes 1060 00:47:55,960 --> 00:47:59,480 now face the judgement of Paul and Prue. 1061 00:48:05,000 --> 00:48:07,240 - I love the way it looks. - Oh, thank you. 1062 00:48:07,280 --> 00:48:10,016 - I think it looks original, it looks modern. I'd buy that. - Thank you. 1063 00:48:10,040 --> 00:48:12,200 Thank you. - It's a great looking cake. 1064 00:48:12,240 --> 00:48:14,640 The naked element of it looks nice. It's neat. 1065 00:48:14,680 --> 00:48:17,040 I love the drips are all equal as well. 1066 00:48:17,080 --> 00:48:20,280 - And so I've got white chocolate cake with a pistachio 1067 00:48:20,320 --> 00:48:23,320 and lemon Genoise and then a white chocolate sponge with 1068 00:48:23,360 --> 00:48:24,920 a marula fruit liquor 1069 00:48:24,960 --> 00:48:27,920 and white chocolate Italian meringue buttercream. 1070 00:48:29,360 --> 00:48:32,840 - All the flavours are there, but they're quite... delicate. 1071 00:48:32,880 --> 00:48:35,640 - OK. - It needs more of a hero flavour. 1072 00:48:35,680 --> 00:48:37,960 I don't think pistachio's going to be strong enough. 1073 00:48:38,000 --> 00:48:40,200 - It's a beautifully made cake. 1074 00:48:40,240 --> 00:48:42,320 The flavour just needs a bit more oomph. 1075 00:48:42,360 --> 00:48:43,640 - A bit more oomph. OK. 1076 00:48:48,920 --> 00:48:51,040 - I love that. It's very cool. 1077 00:48:51,080 --> 00:48:53,200 I like what you've done with the sapphire as well. 1078 00:48:53,240 --> 00:48:55,960 - I think it's imaginative, I think it's exciting. - Oh, thank you. 1079 00:48:56,000 --> 00:48:57,840 - Beautiful. - Thank you. - Well done, Lottie. 1080 00:48:57,880 --> 00:49:00,120 - It is three white chocolate sponges 1081 00:49:00,160 --> 00:49:03,200 with a passion fruit curd and a lime kind of syrup. 1082 00:49:03,240 --> 00:49:05,040 - The flavour's good. 1083 00:49:05,080 --> 00:49:06,960 The textures aren't, though. It's overbaked. 1084 00:49:07,000 --> 00:49:08,880 - Mm-hm. - Cos it is bone dry inside. 1085 00:49:08,920 --> 00:49:10,000 - Yeah. 1086 00:49:16,240 --> 00:49:19,080 - I think, actually, the work and the chocolate looks fine. 1087 00:49:19,120 --> 00:49:22,280 My issue is... - It's leaning. - ..the shape of the cakes. - Yeah. 1088 00:49:22,320 --> 00:49:25,120 - I mean, they're all over the place, aren't they? - They are. 1089 00:49:30,520 --> 00:49:32,880 - Mm. 1090 00:49:32,920 --> 00:49:36,160 - You have raw dough. - It looks like marzipan. 1091 00:49:36,200 --> 00:49:39,600 - Your recipe was at fault or you've weighed something up wrong. 1092 00:49:39,640 --> 00:49:42,320 It could have been the white chocolate with the water. 1093 00:49:42,360 --> 00:49:43,880 - Mm. - Yeah, maybe. 1094 00:49:43,920 --> 00:49:46,360 - Such a pity it's not edible. 1095 00:49:46,400 --> 00:49:48,120 - SHE SIGHS 1096 00:49:54,200 --> 00:49:55,960 - It looks wonderful. - Thank you. 1097 00:49:56,000 --> 00:49:58,880 - The colour of the sponge worries me a lot. - OK. - It's very dark. 1098 00:49:58,920 --> 00:50:00,240 Let's have a look inside. 1099 00:50:02,520 --> 00:50:06,280 - Well, I don't think it's overbaked. - It does taste really good. 1100 00:50:06,320 --> 00:50:08,240 Strawberries work well with it. - Thank you. 1101 00:50:08,280 --> 00:50:10,280 - It's just the colour of that sponge I don't like. 1102 00:50:10,320 --> 00:50:11,920 But overall, I think it's a decent cake. 1103 00:50:11,960 --> 00:50:14,080 - Thank you. - I love it. - Cool, thank you. 1104 00:50:22,720 --> 00:50:25,840 - I really like it. Buttery, white chocolate, a bit of zest in there. 1105 00:50:25,880 --> 00:50:27,280 My issue is the decoration. 1106 00:50:27,320 --> 00:50:29,120 The piping work is not good. 1107 00:50:29,160 --> 00:50:30,920 At any level. - I think Paul is right. 1108 00:50:30,960 --> 00:50:32,800 It's a really delicious cake. 1109 00:50:32,840 --> 00:50:35,920 A little dense. Piping not perfect. 1110 00:50:35,960 --> 00:50:38,160 - No. - But thank you. 1111 00:50:40,400 --> 00:50:42,496 It's really neat. - I think it's a great looking cake. 1112 00:50:42,520 --> 00:50:44,120 - Thank you. - Very pastel. - Yeah. 1113 00:50:44,160 --> 00:50:45,520 - Let's have a look, shall we? 1114 00:50:52,280 --> 00:50:56,200 - Sponge is a little dense. - OK. - It is. It's weighed heavy on that. - Yeah. 1115 00:50:56,240 --> 00:50:58,680 - But I like the flavour of it and I love the raspberry 1116 00:50:58,720 --> 00:51:01,080 through it as well. - I think you've done a really good job. 1117 00:51:01,120 --> 00:51:03,976 - Thank you. - And it's taste of white chocolate. - Good. - Yeah, well done. 1118 00:51:04,000 --> 00:51:05,560 Thank you. - Thank you very much. 1119 00:51:10,560 --> 00:51:12,360 - The colour is beautiful and smooth 1120 00:51:12,400 --> 00:51:13,920 and all the way around, 1121 00:51:13,960 --> 00:51:15,520 it just looks really neat. 1122 00:51:15,560 --> 00:51:19,480 - It's a coconut cake with mango curd cream in the centre. 1123 00:51:23,520 --> 00:51:25,200 Oh, that'll be a chocolate chunk. 1124 00:51:25,240 --> 00:51:27,920 - It's like toffee. It's gluing my teeth together. 1125 00:51:29,080 --> 00:51:30,320 - I think it's well baked. 1126 00:51:30,360 --> 00:51:33,240 Coconut flavour really comes through. Mango lightens it up. 1127 00:51:33,280 --> 00:51:36,800 You've come up with something that is very, very neat too. Clever. 1128 00:51:36,840 --> 00:51:38,400 - Thanks. - Yeah, well done. Thank you. 1129 00:51:42,840 --> 00:51:45,280 It's a little bit messy down at the bottom. - Yes. 1130 00:51:45,320 --> 00:51:46,680 - The top bit's quite cute. 1131 00:51:46,720 --> 00:51:49,160 Quite like that. Just don't seem to go together. 1132 00:51:49,200 --> 00:51:52,000 - No, they don't. - It's like two different cakes, isn't it? 1133 00:51:57,800 --> 00:52:00,280 - Mm! Delicious. - THEY LAUGH 1134 00:52:00,320 --> 00:52:01,320 - Delicious. 1135 00:52:01,360 --> 00:52:05,760 - So, we call it a Prue-gasm. 1136 00:52:05,800 --> 00:52:06,960 "Mm!" 1137 00:52:10,160 --> 00:52:12,320 - The lemon works beautifully with the sponge. 1138 00:52:12,360 --> 00:52:15,040 It's got that citrus kick that you want. - Well done, Hermine. 1139 00:52:15,080 --> 00:52:17,280 It's just delicious. - Thank you. - Thank you very much. 1140 00:52:23,200 --> 00:52:24,960 - Sometimes less is more. 1141 00:52:25,000 --> 00:52:28,160 That sort of let it down a little bit. - OK. 1142 00:52:33,840 --> 00:52:35,720 - Blackcurrant is beautiful. 1143 00:52:35,760 --> 00:52:38,040 I can't really get the white chocolate, but then, 1144 00:52:38,080 --> 00:52:40,760 since there's such a mass of white chocolate everywhere else, 1145 00:52:40,800 --> 00:52:42,280 perhaps that doesn't matter. - Yeah. 1146 00:52:42,320 --> 00:52:44,280 - I think your sponges are dried out slightly 1147 00:52:44,320 --> 00:52:46,160 and you probably slightly overbaked it. - OK. 1148 00:52:46,200 --> 00:52:47,520 - But I love the blackcurrant. 1149 00:52:47,560 --> 00:52:50,560 - Thank you. - It works beautifully, actually, with the white chocolate. 1150 00:52:50,600 --> 00:52:52,760 You put a lot of thought into it. 1151 00:52:52,800 --> 00:52:54,640 - Well, well done, Laura. - Thank you. 1152 00:52:56,680 --> 00:52:58,360 I'm a tiny bit disappointed, I think, 1153 00:52:58,400 --> 00:53:00,640 cos I just really wanted to, like, nail it this week. 1154 00:53:00,680 --> 00:53:02,040 - SHE SIGHS 1155 00:53:02,080 --> 00:53:03,840 - But the comment that I really loved was 1156 00:53:03,880 --> 00:53:06,680 when Paul said that a lot of thought had gone into it. 1157 00:53:06,720 --> 00:53:08,280 Like, that meant a lot to me. 1158 00:53:08,320 --> 00:53:10,800 - Yet! I had a Prue roar! 1159 00:53:12,600 --> 00:53:14,640 It's a thing, apparently, now. 1160 00:53:14,680 --> 00:53:16,600 She goes, "Mm!" 1161 00:53:16,640 --> 00:53:18,640 - SHE LAUGHS 1162 00:53:20,400 --> 00:53:22,040 - Went horrific. 1163 00:53:22,080 --> 00:53:24,040 I can't believe the cake was, like, 1164 00:53:24,080 --> 00:53:25,360 pretty much raw inside. 1165 00:53:29,000 --> 00:53:30,800 I honestly don't know to say. 1166 00:53:38,400 --> 00:53:42,000 - So, kids, that was a tough week. 1167 00:53:42,040 --> 00:53:44,920 But we should talk first about who could be Star Baker. 1168 00:53:44,960 --> 00:53:46,880 - I think Peter. Again, Mr Consistent. 1169 00:53:46,920 --> 00:53:48,520 Very clever, very neat. 1170 00:53:48,560 --> 00:53:51,160 The colour was very good. I liked the mango as well. 1171 00:53:51,200 --> 00:53:52,960 - Can I talk about Mark L? 1172 00:53:53,000 --> 00:53:56,120 Because I think his cake was just beautiful. 1173 00:53:56,160 --> 00:53:58,480 - He's been up there constantly, Mark L. 1174 00:53:58,520 --> 00:54:01,080 - Well, he was third in Technical, did pretty well in Signature, 1175 00:54:01,120 --> 00:54:02,760 and I think he's done pretty good today. 1176 00:54:02,800 --> 00:54:06,040 So I think I would put one of those two in line for Star Baker. 1177 00:54:06,080 --> 00:54:07,400 - Who's in trouble? 1178 00:54:07,440 --> 00:54:08,920 - Sura, I think. 1179 00:54:08,960 --> 00:54:12,480 - I think based on her Showstopper being raw. 1180 00:54:12,520 --> 00:54:14,480 She made a big mistake with that. 1181 00:54:14,520 --> 00:54:18,560 - And probably Lottie. - She was bottom in the Technical. 1182 00:54:18,600 --> 00:54:21,240 Didn't do fantastically in the Signature. 1183 00:54:21,280 --> 00:54:24,320 She did well in the Showstopper, but has she done enough to stay in 1184 00:54:24,360 --> 00:54:28,480 the competition and has Sura really failed that much that she has to go? 1185 00:54:28,520 --> 00:54:30,560 - I really like Lottie and Sura, 1186 00:54:30,600 --> 00:54:32,840 so I will go instead of them if you want. 1187 00:54:32,880 --> 00:54:34,400 I'm happy. - Oh, yes. We'll have that. 1188 00:54:34,440 --> 00:54:37,360 - See you, mate. - Prue! 1189 00:54:37,400 --> 00:54:38,880 I thought I was your favourite! 1190 00:54:38,920 --> 00:54:42,120 See how easily they forget once the new kid's in town? 1191 00:54:42,160 --> 00:54:44,400 - The novelty of me will wear off. 1192 00:54:44,440 --> 00:54:45,880 I wouldn't get rid of him. 1193 00:54:45,920 --> 00:54:47,480 THEY LAUGH 1194 00:54:57,000 --> 00:54:58,840 - Hello, Bakers. 1195 00:54:58,880 --> 00:55:02,480 I've got the great job of announcing Star Baker. 1196 00:55:02,520 --> 00:55:05,200 So, the Star Baker is... 1197 00:55:07,400 --> 00:55:08,400 ..Mark L. 1198 00:55:08,440 --> 00:55:10,800 - THEY APPLAUD - Oh, thank you. - Well done, Mark. 1199 00:55:13,360 --> 00:55:16,360 - Thank you. - Smashed it. - Well done! 1200 00:55:16,400 --> 00:55:21,720 - So, it's up to me to announce who' is going home, 1201 00:55:21,760 --> 00:55:25,280 and it is someone who we are really fond of, 1202 00:55:25,320 --> 00:55:27,240 but who had a bad week. 1203 00:55:27,280 --> 00:55:31,560 And so the baker who will be leaving us this week is... 1204 00:55:35,280 --> 00:55:36,640 ..Sura. 1205 00:55:36,680 --> 00:55:37,760 - I was expecting that. 1206 00:55:40,280 --> 00:55:42,160 - You are honestly amazing. 1207 00:55:42,200 --> 00:55:43,920 You're so good. 1208 00:55:43,960 --> 00:55:46,360 - Never mind. You're a good baker. 1209 00:55:47,760 --> 00:55:51,720 - I'm gutted, but what's done is done. 1210 00:55:51,760 --> 00:55:53,640 I'm not going to be bitter about it. 1211 00:55:55,080 --> 00:55:56,920 I've had a great time. 1212 00:55:58,000 --> 00:56:00,120 - Sorry. - That's OK. 1213 00:56:01,280 --> 00:56:03,040 - You just had a bad week. 1214 00:56:03,080 --> 00:56:04,760 - I hate white chocolate. 1215 00:56:04,800 --> 00:56:05,840 I hate chocolate. End of. 1216 00:56:05,880 --> 00:56:07,960 I don't think I'll ever eat chocolate ever again. 1217 00:56:08,000 --> 00:56:09,360 - SHE LAUGHS 1218 00:56:09,400 --> 00:56:10,720 - I'm really sad to see Sura go. 1219 00:56:10,760 --> 00:56:14,320 Now, that's the classic case of you cannot have a weakness 1220 00:56:14,360 --> 00:56:17,040 in your baking if you're going to win The Great British Bake Off. 1221 00:56:17,080 --> 00:56:19,520 And unfortunately we found Sura's this week, 1222 00:56:19,560 --> 00:56:21,880 and it was that that actually saved Lottie. 1223 00:56:21,920 --> 00:56:24,080 - THEY GIGGLE 1224 00:56:24,120 --> 00:56:27,480 - Just pick it up for the next one, yeah? - I will try my best. 1225 00:56:28,520 --> 00:56:30,560 - SHE SIGHS 1226 00:56:30,600 --> 00:56:34,400 - The sadness that I feel at losing Sura is at least part way made 1227 00:56:34,440 --> 00:56:39,200 up by Mark getting Star Baker. That... I'll take that. 1228 00:56:39,240 --> 00:56:41,440 That'll cheer me up. Yeah, well done, mate. - Thank you. 1229 00:56:41,480 --> 00:56:43,720 I'm quite emotional. - Are you? - Yeah. 1230 00:56:43,760 --> 00:56:46,040 - You're hiding it really well. - Am I? - No. 1231 00:56:46,080 --> 00:56:48,240 - HE LAUGHS - How did that happen? 1232 00:56:48,280 --> 00:56:49,960 I can't believe it. 1233 00:56:50,000 --> 00:56:51,440 Yeah, I just didn't expect it. 1234 00:56:51,480 --> 00:56:53,840 I think consistency pays off, doesn't it? 1235 00:56:53,880 --> 00:56:55,560 Thank you very much. Thank you. 1236 00:56:55,600 --> 00:56:57,640 - Yeah, well done. - What a surprise. - Really good. 1237 00:56:57,680 --> 00:56:59,600 - I'm delighted that we're going... 1238 00:56:59,640 --> 00:57:02,120 ..we're down to the final seven bakers, you know? 1239 00:57:02,160 --> 00:57:03,680 Like... Seven? Eight. 1240 00:57:03,720 --> 00:57:05,480 Eight. Is it eight? 1241 00:57:05,520 --> 00:57:07,240 Eight bakers. 1242 00:57:07,280 --> 00:57:08,640 - HE LAUGHS 1243 00:57:08,680 --> 00:57:10,880 Next time... - It's pastry week! 1244 00:57:10,920 --> 00:57:14,000 - ..the bakers feel the heat at the halfway point. 1245 00:57:14,040 --> 00:57:15,840 - Halfway to paradise. 1246 00:57:15,880 --> 00:57:17,560 - With a strenuous signature... 1247 00:57:18,880 --> 00:57:20,680 ..a perplexing Technical. 1248 00:57:20,720 --> 00:57:22,120 - Hashtag winging it. 1249 00:57:22,160 --> 00:57:24,120 - And an astonishing Showstopper... 1250 00:57:24,160 --> 00:57:25,480 - It's bonkers. 1251 00:57:25,520 --> 00:57:27,600 - ..that will leave one baker feeling fragile. 1252 00:57:27,640 --> 00:57:28,800 - I don't know what to do. 1253 00:57:28,840 --> 00:57:30,600 It's just breaking as I'm trying to get it. 1254 00:57:30,640 --> 00:57:31,800 - HE SIGHS 1255 00:57:31,840 --> 00:57:33,840 >>>>oakislandtk<<<<< www.opensubtitles.org 96383