1 00:00:02,480 --> 00:00:05,080 {\an1}GODFATHER THEME-STYLE MUSIC 2 00:00:23,480 --> 00:00:25,040 {\an2}Don Paul-eone. 3 00:00:27,880 --> 00:00:29,400 {\an2}Is it done? 4 00:00:29,440 --> 00:00:31,280 {\an2}I put a loaf of bread in his bed. 5 00:00:31,320 --> 00:00:32,760 {\an2}Good, he won't sleep for weeks. 6 00:00:32,800 --> 00:00:35,480 {\an2}Crumbs in the bed are a nightmare. 7 00:00:35,520 --> 00:00:38,360 {\an2}I have news. A new addition to the family. 8 00:00:40,840 --> 00:00:42,680 {\an2}Breadfather. 9 00:00:45,680 --> 00:00:48,160 {\an2}It's day one of series 14. 10 00:00:48,200 --> 00:00:50,800 {\an2}Why has it taken so long to come to see me? 11 00:00:50,840 --> 00:00:52,600 {\an2}I don't mean to brag, Breadfather, 12 00:00:52,640 --> 00:00:53,880 {\an2}but I've been very busy. 13 00:00:53,920 --> 00:00:56,480 {\an2}Daytime TV, hosting the Baftas 14 00:00:56,520 --> 00:00:58,800 {\an2}and I was in a Stormzy video. 15 00:00:58,840 --> 00:01:01,960 {\an2}He's a Grime artist. Ah! 16 00:01:02,000 --> 00:01:04,480 {\an2}The Breadfather often says that joining this family 17 00:01:04,520 --> 00:01:06,440 {\an2}is like making the perfect loaf of bread. 18 00:01:06,480 --> 00:01:10,280 {\an2}In order to rise, you first have to prove. 19 00:01:10,320 --> 00:01:11,440 {\an2}Someone call? 20 00:01:11,480 --> 00:01:13,360 {\an2}No, no, I said prove, not Prue. 21 00:01:13,400 --> 00:01:15,160 {\an2}My mistake. 22 00:01:15,200 --> 00:01:18,000 {\an2}What do you say, Breadfather, is she in? 23 00:01:18,040 --> 00:01:20,600 {\an2}Welcome to the family. Yes! 24 00:01:20,640 --> 00:01:21,880 {\an2}Do you want to do the honours? 25 00:01:21,920 --> 00:01:25,120 {\an2}Welcome to The Great British Bake Off. 26 00:01:25,160 --> 00:01:26,160 {\an2}Thank you. 27 00:01:27,600 --> 00:01:29,000 {\an2}Are you eating dough balls again? 28 00:01:29,040 --> 00:01:31,480 {\an2}MUFFLED: They're stuck to the inside of my cheeks! 29 00:01:33,200 --> 00:01:34,760 {\an1}BIRD KEENS 30 00:01:35,880 --> 00:01:38,480 {\an2}I don't really know how I got here? 31 00:01:38,520 --> 00:01:39,680 {\an2}Feel like I'm a bit lost. 32 00:01:42,120 --> 00:01:44,400 {\an2}You know you can do experience days? 33 00:01:44,440 --> 00:01:46,320 {\an2}It feels like I'm on one of them. 34 00:01:46,360 --> 00:01:48,600 {\an2}Oh, I'm really terrified. 35 00:01:51,160 --> 00:01:54,800 {\an2}Thousands of amateur bakers from across Britain applied. 36 00:01:54,840 --> 00:01:56,640 {\an2}I had success at my village show. 37 00:01:56,680 --> 00:01:58,680 {\an2}And that made me think, "Give it a shot". 38 00:01:58,720 --> 00:02:00,880 {\an2}You know, what's the worst that can happen?! 39 00:02:00,920 --> 00:02:04,080 {\an2}12 have made it to the Bake Off tent. 40 00:02:04,120 --> 00:02:05,840 {\an2}Is this really happening? 41 00:02:05,880 --> 00:02:09,440 {\an2}My little tum is going like a washing machine. 42 00:02:09,480 --> 00:02:14,200 {\an2}Over the next ten weeks, they'll face 30 brand-new challenges. 43 00:02:14,240 --> 00:02:18,240 {\an2}I'm thinking one week at a time, one bake at a time. 44 00:02:18,280 --> 00:02:20,520 {\an2}If it goes wrong, we'll just key Paul's car. 45 00:02:22,560 --> 00:02:25,560 {\an2}Every aspect of their baking skill will be tested. 46 00:02:25,600 --> 00:02:26,600 {\an1}SHE GASPS 47 00:02:26,640 --> 00:02:29,040 {\an2}I was not expecting my first technical to go like this! 48 00:02:29,080 --> 00:02:31,880 {\an2}And everything they bake will be judged by Prue Leith... 49 00:02:31,920 --> 00:02:33,600 {\an2}That is the cutest little cake. 50 00:02:33,640 --> 00:02:34,880 {\an2}..and Paul Hollywood. 51 00:02:34,920 --> 00:02:37,120 {\an2}It looks like it's been run over! 52 00:02:37,160 --> 00:02:39,880 {\an2}I feel like I'll just get lost in Paul's eyes, to be honest. 53 00:02:39,920 --> 00:02:42,800 {\an2}We'll have to keep it PG, unfortunately. 54 00:02:42,840 --> 00:02:44,240 {\an2}I can't see. 55 00:02:44,280 --> 00:02:45,560 {\an2}ALISON HAMMOND: Each week, 56 00:02:45,600 --> 00:02:47,760 {\an2}those that rise will be crowned Star Baker. 57 00:02:47,800 --> 00:02:50,080 {\an2}Can you believe it?! Yes. This is huge! 58 00:02:50,120 --> 00:02:52,240 {\an2}Stop ramping up the pressure! 59 00:02:52,280 --> 00:02:53,480 {\an2}Those that crumble... 60 00:02:53,520 --> 00:02:55,360 {\an2}Baking for my life. 61 00:02:55,400 --> 00:02:56,640 {\an2}..will leave the tent. 62 00:02:56,680 --> 00:02:57,800 {\an2}Ah, it's lovely out there. 63 00:02:57,840 --> 00:02:59,800 {\an2}But who will go on to win? 64 00:02:59,840 --> 00:03:01,920 {\an2}Why this is doing to me? 65 00:03:01,960 --> 00:03:04,000 {\an2}It's gonna take you ages to wash that off. 66 00:03:04,040 --> 00:03:05,320 {\an2}You're putting me off my stride! 67 00:03:05,360 --> 00:03:07,640 {\an2}The Great British Bake Off. 68 00:03:07,680 --> 00:03:09,920 {\an2}So, Nicky, tell us about your beaver. 69 00:03:10,880 --> 00:03:14,280 {\an1}CRESCENDO OF GIGGLES 70 00:03:37,600 --> 00:03:39,880 {\an2}It's cake week, and, after three challenges, 71 00:03:39,920 --> 00:03:42,000 {\an2}we'll crown our first Star Baker 72 00:03:42,040 --> 00:03:44,640 {\an2}but one baker will have to leave the tent. 73 00:03:48,840 --> 00:03:51,520 {\an2}Hello, bakers. Welcome, lovely to see you all. 74 00:03:51,560 --> 00:03:52,960 {\an2}Welcome to the tent. 75 00:03:53,000 --> 00:03:55,360 {\an2}Now, before we start, I know what you're thinking. 76 00:03:55,400 --> 00:03:57,440 {\an2}Things look a little bit different this year. 77 00:03:57,480 --> 00:04:00,280 {\an2}That's right - Paul's had his beard reshaped. 78 00:04:00,320 --> 00:04:02,800 {\an2}I think it's a triumph, personally. 79 00:04:02,840 --> 00:04:05,120 {\an2}Also, we have a new host, 80 00:04:05,160 --> 00:04:07,080 {\an2}so let's welcome to the tent Alison. 81 00:04:07,120 --> 00:04:10,200 {\an2}Ah, thanks, Noel. Hi, everyone! 82 00:04:10,240 --> 00:04:12,320 {\an2}I am so excited to be joining the show and, 83 00:04:12,360 --> 00:04:15,840 {\an2}I'm just thrilled to meet you bakers. It's lovely to see you all. 84 00:04:15,880 --> 00:04:18,560 {\an2}Also, can I introduce you to Daryl, 85 00:04:18,600 --> 00:04:21,320 {\an2}a BSL interpreter for one of the bakers? 86 00:04:21,360 --> 00:04:24,000 {\an2}BOTH: Welcome to the tent. Thank you. 87 00:04:24,040 --> 00:04:27,360 {\an2}It's time for your first-ever Signature Challenge. 88 00:04:27,400 --> 00:04:31,120 {\an2}The judges would like you to make a vertical layer cake. 89 00:04:31,160 --> 00:04:34,680 {\an2}Now, the judges are looking for perfectly baked sponge 90 00:04:34,720 --> 00:04:38,600 {\an2}which will be rolled with a filling so that, when sliced, 91 00:04:38,640 --> 00:04:42,440 {\an2}it will reveal neat, vertical layers. 92 00:04:42,480 --> 00:04:43,920 {\an2}You've got two hours. 93 00:04:43,960 --> 00:04:45,880 {\an2}This is the bit you're most looking forward to, isn't it? 94 00:04:45,920 --> 00:04:47,040 {\an2}I can't wait. Let me get ready. 95 00:04:47,080 --> 00:04:48,840 {\an2}Shall we hold hands? OK, let's do it together. 96 00:04:48,880 --> 00:04:50,400 {\an2}You wanna kick it off? Yeah. 97 00:04:50,440 --> 00:04:51,480 {\an2}On your marks... 98 00:04:51,520 --> 00:04:52,520 {\an2}..Get set... 99 00:04:52,560 --> 00:04:54,040 {\an2}..Bake! 100 00:04:54,080 --> 00:04:56,840 {\an2}That was amazing. THEY CHUCKLE 101 00:04:56,880 --> 00:04:58,280 {\an2}Hoo-hoo! 102 00:04:58,320 --> 00:05:01,000 {\an2}It's actually happening! 103 00:05:01,040 --> 00:05:04,000 {\an2}Just trying to process it all at the moment, to be honest. 104 00:05:04,040 --> 00:05:05,680 {\an2}It's just a mad experience. 105 00:05:05,720 --> 00:05:08,280 {\an2}I am baking for my life. Ha-ha! 106 00:05:09,480 --> 00:05:11,520 {\an2}How long have we got left? 107 00:05:11,560 --> 00:05:14,920 {\an2}I've only just started but I'm already panicking. 108 00:05:14,960 --> 00:05:17,600 {\an2}Vertical layered cake. 109 00:05:17,640 --> 00:05:19,920 {\an2}It's a bit like a Swiss roll standing up. 110 00:05:19,960 --> 00:05:22,920 {\an2}So, you cut into it, you see these very strong lines. 111 00:05:22,960 --> 00:05:26,040 {\an2}We want cleanly defined vertical layers of cake, 112 00:05:26,080 --> 00:05:28,680 {\an2}filling, cake, filling, cake. 113 00:05:28,720 --> 00:05:30,920 {\an2}We expect a bit of height to these cakes. 114 00:05:30,960 --> 00:05:32,320 {\an2}Colour, plenty of flavours. 115 00:05:32,360 --> 00:05:34,280 {\an2}Now if the bakers say "I've got apple in here, 116 00:05:34,320 --> 00:05:35,600 {\an2}"I've got pineapple in there, 117 00:05:35,640 --> 00:05:38,040 {\an2}"I've got lemon in there," I wanna taste it. 118 00:05:38,080 --> 00:05:39,920 {\an2}If the bakers don't get their cakes 119 00:05:39,960 --> 00:05:43,360 {\an2}into the oven in time, get them out, get them cool before they fill them 120 00:05:43,400 --> 00:05:45,960 {\an2}and decorate them, then they're going to be too warm. 121 00:05:46,000 --> 00:05:48,280 {\an2}They will lose shape, they'll slump 122 00:05:48,320 --> 00:05:50,560 {\an2}or we'll have a complete disaster. 123 00:05:50,600 --> 00:05:52,760 {\an2}Morning, Rowan. How are you doing? 124 00:05:52,800 --> 00:05:54,600 {\an2}Oh, my gosh! It's real. Hello. 125 00:05:54,640 --> 00:05:55,880 {\an2}What are you gonna be making? 126 00:05:55,920 --> 00:05:58,240 {\an2}I am making chocolate and raspberry vertical cake. 127 00:05:58,280 --> 00:06:01,240 {\an2}It's inspired by a birthday cake I made for my 21st 128 00:06:01,280 --> 00:06:03,400 {\an2}which was actually a wedding cake. 129 00:06:03,440 --> 00:06:05,280 {\an2}21-year-old Rowan from West Yorkshire 130 00:06:05,320 --> 00:06:06,840 {\an2}is this year's youngest baker 131 00:06:06,880 --> 00:06:08,960 {\an2}and is studying English at university. 132 00:06:09,000 --> 00:06:11,600 {\an2}Put it back in the right place or the librarian'll kill you. 133 00:06:11,640 --> 00:06:15,120 {\an2}His vertical wedding cake will see dark chocolate sponge wrap around 134 00:06:15,160 --> 00:06:17,120 {\an2}a raspberry Swiss buttercream. 135 00:06:17,160 --> 00:06:21,680 {\an2}You had a wedding cake for your 21st birthday? Yeah. I love you. 136 00:06:21,720 --> 00:06:23,480 {\an2}It's because you're worth it, isn't it, babes? 137 00:06:23,520 --> 00:06:26,000 {\an2}That's the thing. Self-love. 138 00:06:26,040 --> 00:06:29,640 {\an2}Whilst Rowan plans to tie the knot with himself... 139 00:06:29,680 --> 00:06:31,280 {\an2}Nervous as anything. 140 00:06:31,320 --> 00:06:34,880 {\an2}..Nicky's aiming to marry two classic flavours. 141 00:06:34,920 --> 00:06:36,800 {\an2}It's a orange and lemon cake 142 00:06:36,840 --> 00:06:40,840 {\an2}because myself and my sister used to play a skipping game to 143 00:06:40,880 --> 00:06:44,360 {\an2}"Oranges and lemons sing the bells of St Clement's." 144 00:06:44,400 --> 00:06:45,800 {\an2}Nicky grew up in Dundee 145 00:06:45,840 --> 00:06:49,440 {\an2}and after a career in the skies, she's landed in the West Midlands, 146 00:06:49,480 --> 00:06:51,800 {\an2}close to her granddaughters Edie and Matilda. 147 00:06:51,840 --> 00:06:53,800 {\an2}En garde! Hai! 148 00:06:53,840 --> 00:06:55,800 {\an2}She hopes to take off in the competition with 149 00:06:55,840 --> 00:06:57,680 {\an2}a blood orange Swiss roll sponge, 150 00:06:57,720 --> 00:07:01,000 {\an2}lemon curd and an orange and rosemary syrup. 151 00:07:01,040 --> 00:07:02,520 {\an2}Cabin crew. 152 00:07:02,560 --> 00:07:04,520 {\an2}Does that mean you're gonna present all your bakes 153 00:07:04,560 --> 00:07:07,600 {\an2}on a little rectangle tray?! 154 00:07:07,640 --> 00:07:09,200 {\an2}There you go, Paul. Drop it down. 155 00:07:09,240 --> 00:07:11,120 {\an2}Paul, put your seat belt on and try this! 156 00:07:11,160 --> 00:07:12,560 {\an1}NICKY GUFFAWS 157 00:07:12,600 --> 00:07:15,840 {\an2}Dan's also hoping to land a British classic. 158 00:07:15,880 --> 00:07:18,480 {\an2}I'm doing a rhubarb and custard cake today, 159 00:07:18,520 --> 00:07:20,280 {\an2}with rhubarb out of my garden. 160 00:07:20,320 --> 00:07:22,760 {\an2}Dan is a resources planner and lives in Cheshire 161 00:07:22,800 --> 00:07:25,320 {\an2}with his wife Natalie and sons Sam and Rory. 162 00:07:25,360 --> 00:07:26,360 {\an2}Oh, Rory. 163 00:07:26,400 --> 00:07:28,200 {\an2}As well as growing rhubarb 164 00:07:28,240 --> 00:07:30,880 {\an2}he's recently begun brewing his own beer. 165 00:07:30,920 --> 00:07:32,600 {\an2}Tastes absolutely awful. 166 00:07:32,640 --> 00:07:35,800 {\an2}He'll add fresh rhubarb compote to his filling 167 00:07:35,840 --> 00:07:38,880 {\an2}and cover his cake in cream cheese icing. 168 00:07:38,920 --> 00:07:40,040 {\an2}What about decoration? 169 00:07:40,080 --> 00:07:41,480 {\an2}I've poached some rhubarb slices 170 00:07:41,520 --> 00:07:43,600 {\an2}and they're just gonna go round the outside, 171 00:07:43,640 --> 00:07:44,680 {\an2}so it's very pink and very me. 172 00:07:44,720 --> 00:07:46,600 {\an2}Good luck, mate. Thank you very much. 173 00:07:46,640 --> 00:07:48,600 {\an2}I just wanna tell you one little thing. 174 00:07:48,640 --> 00:07:49,640 {\an2}I don't like rhubarb, 175 00:07:49,680 --> 00:07:51,760 {\an2}so please don't take offence if I don't eat it. 176 00:07:51,800 --> 00:07:54,680 {\an2}I'm gonna win you over. Honestly, I'll win you over! 177 00:07:54,720 --> 00:07:56,280 {\an2}It derives from Jaffa Cake 178 00:07:56,320 --> 00:07:58,720 {\an2}which I used to have all the time as a kid. 179 00:07:58,760 --> 00:08:02,240 {\an2}So the main stars are the dark chocolate and the blood orange. 180 00:08:02,280 --> 00:08:05,080 {\an2}Amos is a delicatessen manager from Nottingham 181 00:08:05,120 --> 00:08:07,760 {\an2}and still bakes with his mum, Antoinette. 182 00:08:07,800 --> 00:08:11,640 {\an2}His vertical Jaffa Cake features blood orange and dark chocolate 183 00:08:11,680 --> 00:08:13,640 {\an2}in two contrasting decorative drips. 184 00:08:13,680 --> 00:08:17,000 {\an2}There's blood orange flavour in the actual sponge, as well. 185 00:08:17,040 --> 00:08:18,960 {\an2}I think I'm going a bit ahead of myself 186 00:08:19,000 --> 00:08:20,720 {\an2}so I need to slow down, maybe. 187 00:08:20,760 --> 00:08:23,040 {\an2}That's what my mum always says - "Slow down." 188 00:08:24,960 --> 00:08:27,760 {\an2}The judges are expecting a light, fluffy sponge 189 00:08:27,800 --> 00:08:30,840 {\an2}but it still needs to be flexible enough to roll. 190 00:08:30,880 --> 00:08:35,400 {\an2}I've gone for a classic Swiss roll recipe, really. Nothing fancy! 191 00:08:35,440 --> 00:08:37,960 {\an2}But not everyone's gone for a classic. 192 00:08:38,000 --> 00:08:40,240 {\an2}I'm making a genoise sponge 193 00:08:40,280 --> 00:08:43,560 {\an2}because I always see genoise on Bake Off. 194 00:08:43,600 --> 00:08:47,280 {\an2}It's just a Swiss roll on its end. 195 00:08:47,320 --> 00:08:49,320 {\an2}And I can't help but think... 196 00:08:49,360 --> 00:08:50,760 {\an2}..why? 197 00:08:56,240 --> 00:08:57,280 {\an2}Tasha lives in London 198 00:08:57,320 --> 00:08:59,840 {\an2}and, before working for a children's charity, 199 00:08:59,880 --> 00:09:02,320 {\an2}she was a ski instructor in Japan. 200 00:09:02,360 --> 00:09:03,640 {\an1}SHE LAUGHS 201 00:09:03,680 --> 00:09:07,280 {\an2}She'll attempt to roll her black sesame genoise sponge around 202 00:09:07,320 --> 00:09:09,200 {\an2}a sharp lime and yuzu curd. 203 00:09:09,240 --> 00:09:10,400 {\an2}Are you happy? 204 00:09:10,440 --> 00:09:12,200 {\an2}No. I'm looking round 205 00:09:12,240 --> 00:09:15,400 {\an2}and everyone else has gone for a more robust sponge. 206 00:09:15,440 --> 00:09:17,600 {\an2}Just don't look into Paul's eyes, that's all. 207 00:09:17,640 --> 00:09:19,880 {\an2}He's tried standing there, like, several times now 208 00:09:19,920 --> 00:09:21,200 {\an2}and I've just been a bit like... 209 00:09:21,240 --> 00:09:23,600 {\an2}What was his face like? I don't wanna do an impression, 210 00:09:23,640 --> 00:09:26,600 {\an2}but I kind of do. Yeah, go on - do an impression of Paul. 211 00:09:29,560 --> 00:09:33,560 {\an2}That's it! That's it! It's perfect. 212 00:09:33,600 --> 00:09:36,480 {\an2}The thin sponge for a vertical layer cake 213 00:09:36,520 --> 00:09:39,520 {\an2}bakes in a matter of minutes. Wish me luck. 214 00:09:39,560 --> 00:09:41,200 {\an2}A fraction too long in the oven 215 00:09:41,240 --> 00:09:43,560 {\an2}and it will crack as soon as it's rolled. 216 00:09:44,920 --> 00:09:47,560 {\an2}But for his giant wedding cake... Ugh! 217 00:09:47,600 --> 00:09:51,880 {\an2}..Rowan will need to perfectly bake three sponges at the same time. 218 00:09:51,920 --> 00:09:53,640 {\an2}We'll make it work. 219 00:09:53,680 --> 00:09:55,080 {\an2}Do you think that'll work? 220 00:09:55,120 --> 00:09:57,280 {\an2}And Cristy is aiming just as high. 221 00:09:57,320 --> 00:10:01,160 {\an2}Try and get 'em all in at the same time. 222 00:10:01,200 --> 00:10:04,680 {\an2}I'm making a lemon meringue, like, vertical cake 223 00:10:04,720 --> 00:10:08,800 {\an2}so sort of based on my mum's lemon meringue recipe. 224 00:10:08,840 --> 00:10:12,440 {\an2}Cristy grew up in East London with her dad Rod and her mum Michelle. 225 00:10:12,480 --> 00:10:15,320 {\an2}She now has four children of her own and works as a PA. 226 00:10:15,360 --> 00:10:18,040 {\an2}Her sponge, curd and buttercream will feature 227 00:10:18,080 --> 00:10:19,960 {\an2}three different types of lemon. 228 00:10:20,000 --> 00:10:24,160 {\an2}Limoncello, lemon juice, lemon zest. 229 00:10:24,200 --> 00:10:25,400 {\an2}If they don't taste the lemons 230 00:10:25,440 --> 00:10:28,120 {\an2}then I don't know what the hell I've done wrong. 231 00:10:28,160 --> 00:10:30,520 {\an2}Saku is also planning a family favourite. 232 00:10:30,560 --> 00:10:34,200 {\an2}I am making lemon and blueberry vertical layer cake. 233 00:10:34,240 --> 00:10:35,600 {\an2}Have you made it before? 234 00:10:35,640 --> 00:10:38,840 {\an2}Several times. This is my husband's favourite cake. 235 00:10:38,880 --> 00:10:41,400 {\an2}Saku is an intelligence analyst and lives in Hereford 236 00:10:41,440 --> 00:10:43,560 {\an2}where she plays for a local cricket team 237 00:10:43,600 --> 00:10:45,480 {\an2}started by her daughter, Therindi. 238 00:10:45,520 --> 00:10:47,280 {\an2}Shot. Shot. 239 00:10:47,320 --> 00:10:50,200 {\an2}Her cake will feature a sharp lemon cream cheese icing 240 00:10:50,240 --> 00:10:51,720 {\an2}and blueberry buttercream. 241 00:10:51,760 --> 00:10:54,440 {\an2}Blueberry often has very pale flavour. 242 00:10:54,480 --> 00:10:57,600 {\an2}Are you adding essence or anything to boost it up a bit? 243 00:10:57,640 --> 00:10:59,520 {\an2}I made a blueberry reduction 244 00:10:59,560 --> 00:11:01,520 {\an2}so I am using that to the buttercream. 245 00:11:01,560 --> 00:11:04,320 {\an2}I love the idea of the flavours. They do sound very good. 246 00:11:04,360 --> 00:11:06,120 {\an2}Are you a little bit nervous? 247 00:11:06,160 --> 00:11:08,480 {\an2}Lot nervous! Awww! 248 00:11:08,520 --> 00:11:11,200 {\an2}Here you are, come here, come here. 249 00:11:11,240 --> 00:11:12,680 {\an2}Ah, thank you very much. 250 00:11:12,720 --> 00:11:14,920 {\an2}Is that better? Is that better? That's really better. Yes. 251 00:11:14,960 --> 00:11:16,960 {\an2}Yeah? Much better. OK. 252 00:11:17,000 --> 00:11:20,120 {\an2}You'll be fine, then. Ah. Thank you, Paul. Thank you very much. Aww! 253 00:11:20,160 --> 00:11:22,920 {\an2}Good luck. Thank you! 254 00:11:22,960 --> 00:11:24,640 {\an2}Can you believe it?! 255 00:11:24,680 --> 00:11:27,160 {\an2}Yes! Made my day. 256 00:11:27,200 --> 00:11:29,480 {\an2}I am making chocolate orange cake 257 00:11:29,520 --> 00:11:31,560 {\an2}in honour of my father, really. 258 00:11:31,600 --> 00:11:33,840 {\an2}He served in the Second World War 259 00:11:33,880 --> 00:11:35,680 {\an2}and he was a prisoner of war. 260 00:11:35,720 --> 00:11:37,760 {\an2}Because he was on starvation rations 261 00:11:37,800 --> 00:11:40,400 {\an2}I think he became quite indulgent after that 262 00:11:40,440 --> 00:11:43,160 {\an2}so he'd be stocking up on Christmas chocolates 263 00:11:43,200 --> 00:11:45,200 {\an2}from about October onwards. 264 00:11:45,240 --> 00:11:47,720 {\an2}Keith is a chartered accountant and lives in Hampshire 265 00:11:47,760 --> 00:11:50,080 {\an2}with his partner Sue and their poodle, Maisie. 266 00:11:50,120 --> 00:11:51,840 {\an2}Maisie, give us the ball. HE LAUGHS 267 00:11:53,080 --> 00:11:55,960 {\an2}He's making a ganache by melting his dad's favourite chocolate 268 00:11:56,000 --> 00:11:57,640 {\an2}and he's adding a little extra touch 269 00:11:57,680 --> 00:12:00,160 {\an2}to his whipped cream filling for someone else. 270 00:12:00,200 --> 00:12:02,440 {\an2}I've put some orange liqueur in there. 271 00:12:02,480 --> 00:12:05,480 {\an2}And, normally, you put a bit less than the recipe suggests. Ah! 272 00:12:05,520 --> 00:12:08,120 {\an2}But I'm not sure that dialling down the booze 273 00:12:08,160 --> 00:12:10,160 {\an2}is gonna float Prue's boat, is it? 274 00:12:10,200 --> 00:12:12,360 {\an2}Should've gone way over! 275 00:12:13,960 --> 00:12:15,680 {\an2}It's time for your first-ever time call. 276 00:12:15,720 --> 00:12:17,560 {\an2}Oh, can I do it? Is that all right? Yes, of course. 277 00:12:17,600 --> 00:12:21,480 {\an2}You don't mind? I'll just support you while you do it. Thank you. 278 00:12:21,520 --> 00:12:25,520 {\an2}Bakers, you're halfway through. You have one hour left. 279 00:12:25,560 --> 00:12:27,880 {\an2}I don't even need to be here any more. You got this. 280 00:12:27,920 --> 00:12:29,880 {\an2}No, don't! Come back, come back! 281 00:12:29,920 --> 00:12:31,600 {\an2}Cake out time, no going back. 282 00:12:31,640 --> 00:12:35,160 {\an2}Time and heat are now the bakers' two biggest worries. 283 00:12:35,200 --> 00:12:37,200 {\an2}Can't see a thing! SHE GUFFAWS 284 00:12:38,680 --> 00:12:39,880 {\an2}I can't see. 285 00:12:39,920 --> 00:12:41,760 {\an2}The sooner they can begin cooling their sponges... 286 00:12:41,800 --> 00:12:43,840 {\an2}I think that's done. 287 00:12:43,880 --> 00:12:46,360 {\an2}..the less chance their vertical layer cakes 288 00:12:46,400 --> 00:12:47,960 {\an2}will collapse when filled. 289 00:12:48,000 --> 00:12:50,640 {\an2}OK, my top one's gonna come out. My other two aren't. 290 00:12:50,680 --> 00:12:54,040 {\an2}Really happy. So far! 291 00:12:54,080 --> 00:12:56,720 {\an2}Think my sponges aren't done. 292 00:12:56,760 --> 00:13:00,240 {\an2}One of them's done really well and then the bottom one has just sunk. 293 00:13:00,280 --> 00:13:04,960 {\an2}Tasha's gamble on a genoise sponge doesn't seem to be paying off. 294 00:13:05,000 --> 00:13:06,560 {\an2}It's all tipped over the... 295 00:13:06,600 --> 00:13:08,240 {\an2}Oh, I know why. SHE GASPS 296 00:13:08,280 --> 00:13:11,000 {\an2}Tasha, you're an idiot. OK. 297 00:13:11,040 --> 00:13:13,200 {\an2}Mm. I used the wrong rack, 298 00:13:13,240 --> 00:13:16,520 {\an2}so it's tilted all the mixture to one side. 299 00:13:16,560 --> 00:13:20,360 {\an2}It means that some of the layers won't be the same thickness. 300 00:13:20,400 --> 00:13:21,960 {\an2}But I'm not gonna tell them that! 301 00:13:23,800 --> 00:13:25,240 {\an2}So now I'm just rolling up my sponge 302 00:13:25,280 --> 00:13:26,880 {\an2}then I'm gonna quickly get it chilled, 303 00:13:26,920 --> 00:13:31,080 {\an2}so that whilst they're cooling they've got a nice rolled-up shape. 304 00:13:31,120 --> 00:13:34,800 {\an2}Result! Ha-ha! Get in. SHE CHUCKLES 305 00:13:35,960 --> 00:13:38,800 {\an2}So wonky. I can work around it. 306 00:13:38,840 --> 00:13:40,080 {\an2}I think. 307 00:13:40,120 --> 00:13:41,720 {\an2}The bakers need to use every minute 308 00:13:41,760 --> 00:13:43,560 {\an2}that their rolled sponges are cooling 309 00:13:43,600 --> 00:13:47,080 {\an2}to perfect the fillings that will sandwich their vertical layers. 310 00:13:47,120 --> 00:13:48,400 {\an2}Mm. 311 00:13:48,440 --> 00:13:51,640 {\an2}Blueberry buttercream. 312 00:13:51,680 --> 00:13:54,720 {\an2}Yes, lovely! 313 00:13:54,760 --> 00:13:57,720 {\an2}In with rhubarb creme pat, just putting some custard powder in it 314 00:13:57,760 --> 00:14:00,800 {\an2}to give it that proper, authentic retro rhubarb and custard flavour 315 00:14:00,840 --> 00:14:04,560 {\an2}cos we didn't really have creme pat when I was a kid. Sorry, Mum! 316 00:14:04,600 --> 00:14:06,360 {\an2}For their filling, one baker has gone 317 00:14:06,400 --> 00:14:08,480 {\an2}a little further than their back garden. 318 00:14:08,520 --> 00:14:11,120 {\an2}I'm using as much, like, foraged stuff as I can 319 00:14:11,160 --> 00:14:13,880 {\an2}so they're wild blackcurrants and wild poppy seeds. 320 00:14:13,920 --> 00:14:15,880 {\an2}Wild poppy seeds are unusual. 321 00:14:15,920 --> 00:14:18,840 {\an2}When Abbi isn't working at an organic farm in Cumbria 322 00:14:18,880 --> 00:14:22,200 {\an2}she forages for ingredients to add to her home baking. 323 00:14:22,240 --> 00:14:25,560 {\an2}Oh, and a little slug. Just give it a little wash before we use it. 324 00:14:25,600 --> 00:14:28,480 {\an2}As well as the poppy seeds and blackcurrants for her sponge 325 00:14:28,520 --> 00:14:32,400 {\an2}and buttercream, Abbi has also foraged for her decoration. 326 00:14:32,440 --> 00:14:35,360 {\an2}Those are gorse petals. Did you forage these as well? I did. 327 00:14:35,400 --> 00:14:38,880 {\an2}It must feel so nice when you forage your own fruit and veg. 328 00:14:38,920 --> 00:14:40,960 {\an2}Yeah, definitely. And then you make your own cakes. 329 00:14:41,000 --> 00:14:42,680 {\an2}It's lovely, isn't it? Absolutely, yeah. 330 00:14:42,720 --> 00:14:45,440 {\an2}When I hear some of the flavour combinations, I'm like, wow. 331 00:14:45,480 --> 00:14:46,920 {\an2}Where have you thought of that? 332 00:14:46,960 --> 00:14:48,800 {\an2}It's a take on a tiramisu, 333 00:14:48,840 --> 00:14:52,720 {\an2}so it's a coffee cake with coffee mascarpone cream. 334 00:14:52,760 --> 00:14:55,800 {\an2}Sports fanatic Matty is a PE teacher 335 00:14:55,840 --> 00:14:59,080 {\an2}and lives and works in Cambridgeshire. 336 00:14:59,120 --> 00:15:02,240 {\an2}The punchy coffee flavour in his sponge and mascarpone filling 337 00:15:02,280 --> 00:15:05,720 {\an2}should be balanced with a light vanilla buttercream. 338 00:15:05,760 --> 00:15:08,160 {\an2}The buttercream looks like someone's sick. 339 00:15:08,200 --> 00:15:10,640 {\an2}Don't zoom in on that. 340 00:15:10,680 --> 00:15:12,280 {\an2}Curdled my buttercream. 341 00:15:12,320 --> 00:15:14,640 {\an2}Matty will have to restart his buttercream... 342 00:15:14,680 --> 00:15:17,160 {\an2}But I'm hiding the terror through the smile. 343 00:15:17,200 --> 00:15:20,320 {\an2}..and he's not the only one attempting to balance a coffee kick. 344 00:15:20,360 --> 00:15:22,040 {\an2}I only drink caramel lattes 345 00:15:22,080 --> 00:15:25,560 {\an2}so I'm doing a coffee sponge with salted caramel buttercream. 346 00:15:25,600 --> 00:15:27,760 {\an2}Dana is a database administrator 347 00:15:27,800 --> 00:15:30,520 {\an2}and lives in Essex with her cockapoo, Gracie. 348 00:15:30,560 --> 00:15:33,600 {\an2}Her salted caramel buttercream will fill a coffee sponge 349 00:15:33,640 --> 00:15:35,080 {\an2}soaked with coffee syrup. 350 00:15:35,120 --> 00:15:36,400 {\an2}Because the caramel's quite sweet 351 00:15:36,440 --> 00:15:38,520 {\an2}so I wanna balance out the flavours. 352 00:15:38,560 --> 00:15:40,200 {\an2}Look at me getting all Mastercheffy. I love it! 353 00:15:40,240 --> 00:15:42,400 {\an2}MasterChef?! We don't want that here. We're on Bake Off now. 354 00:15:42,440 --> 00:15:43,640 {\an2}Look at me getting all Bake-Offy. 355 00:15:43,680 --> 00:15:46,160 {\an2}This isn't MasterChef here, all right? It's all about the Bake Off. 356 00:15:46,200 --> 00:15:47,520 {\an2}It's all the wrong programme! 357 00:15:50,040 --> 00:15:53,880 {\an2}Bakers, you have half an hour left. 358 00:15:53,920 --> 00:15:55,760 {\an2}This is buttercream take two. 359 00:15:55,800 --> 00:15:58,160 {\an2}Goes quick, don't it? Tell me about it. 360 00:15:58,200 --> 00:16:01,480 {\an2}The bakers' time and heat issues now get even harder. 361 00:16:01,520 --> 00:16:02,520 {\an2}She's a beauty. 362 00:16:02,560 --> 00:16:04,800 {\an2}Fill and roll their sponges too late... 363 00:16:04,840 --> 00:16:06,000 {\an2}Chill out. 364 00:16:06,040 --> 00:16:08,960 {\an2}..they won't have time to perfect their decoration. 365 00:16:09,000 --> 00:16:11,080 {\an2}It's pretty much there. I think it's at room temperature. 366 00:16:11,120 --> 00:16:13,160 {\an2}But fill and roll a warm sponge... 367 00:16:13,200 --> 00:16:16,600 {\an2}If anything is remotely warm, it's game over. 368 00:16:16,640 --> 00:16:19,000 {\an2}..and their vertical layer cake will collapse. 369 00:16:20,200 --> 00:16:21,800 {\an2}What's the best thing to do? 370 00:16:21,840 --> 00:16:24,200 {\an2}It's a waiting game now, isn't it? 371 00:16:24,240 --> 00:16:26,080 {\an2}Let's try a bit of your ganache. 372 00:16:28,120 --> 00:16:29,680 {\an2}Oh, it's fab. 373 00:16:29,720 --> 00:16:32,200 {\an2}Oh, my gosh I need a drink. 374 00:16:32,240 --> 00:16:34,520 {\an2}I could do with a caramel latte, not gonna lie. 375 00:16:34,560 --> 00:16:36,400 {\an2}Quick slug of coffee. 376 00:16:39,880 --> 00:16:41,720 {\an2}Can I have a cup of tea, please? 377 00:16:46,880 --> 00:16:49,040 {\an2}All right, yeah. Do or die now. 378 00:16:49,080 --> 00:16:51,840 {\an2}I think my sponges are sufficiently cooled 379 00:16:51,880 --> 00:16:54,480 {\an2}that I can put the filling in now. 380 00:16:54,520 --> 00:16:57,680 {\an2}Unless the ratio of filling to sponge is completely even... 381 00:16:57,720 --> 00:17:00,280 {\an2}I've got my black sesame cream 382 00:17:00,320 --> 00:17:02,560 {\an2}and now I'm gonna add the yuzu curd. 383 00:17:02,600 --> 00:17:05,360 {\an2}..the bakers won't achieve the perfect vertical stripes 384 00:17:05,400 --> 00:17:06,920 {\an2}that the judges have demanded. 385 00:17:06,960 --> 00:17:08,920 {\an2}Blueberry reduction goes first, 386 00:17:08,960 --> 00:17:10,720 {\an2}then the blueberry buttercream. 387 00:17:10,760 --> 00:17:13,600 {\an2}It does come up lovely. I like it. 388 00:17:13,640 --> 00:17:16,920 {\an2}I can't give that to anyone. 389 00:17:16,960 --> 00:17:18,920 {\an2}Matty's second attempt at the buttercream 390 00:17:18,960 --> 00:17:20,680 {\an2}has gone about as well as his first. 391 00:17:20,720 --> 00:17:23,840 {\an2}I've just not been patient enough with making this warm enough. 392 00:17:23,880 --> 00:17:25,080 {\an2}How's it going? 393 00:17:25,120 --> 00:17:27,400 {\an2}I keep curdling my buttercream. 394 00:17:27,440 --> 00:17:29,160 {\an2}Just a baking competition, don't worry about it. 395 00:17:29,200 --> 00:17:31,320 {\an2}Cheers. NOEL LAUGHS 396 00:17:31,360 --> 00:17:33,800 {\an2}If it goes wrong we'll just key Paul's car. 397 00:17:35,440 --> 00:17:37,960 {\an2}Right, moment of truth. 398 00:17:41,000 --> 00:17:43,480 {\an2}The slightest crack in the sponge at this stage... 399 00:17:43,520 --> 00:17:46,040 {\an2}Oh, we've got a bit of naughtiness here. 400 00:17:46,080 --> 00:17:49,600 {\an2}..and once stood on its end, gravity will force it open... 401 00:17:49,640 --> 00:17:51,720 {\an2}I'm almost there. 402 00:17:51,760 --> 00:17:53,920 {\an2}..making the cake lean... 403 00:17:53,960 --> 00:17:54,960 {\an2}Behave. 404 00:17:55,000 --> 00:17:56,000 {\an2}..or worse. 405 00:17:56,040 --> 00:17:57,280 {\an2}Look at that. So clever. 406 00:17:57,320 --> 00:17:59,960 {\an2}I didn't realise it was like a roll like that. 407 00:18:00,000 --> 00:18:01,440 {\an2}Like a Russian doll. 408 00:18:01,480 --> 00:18:04,320 {\an2}I'm going to put them all in each other, 409 00:18:04,360 --> 00:18:06,280 {\an2}so it's gonna be huge and tall. 410 00:18:06,320 --> 00:18:07,960 {\an2}And whilst some are going for scale... 411 00:18:08,000 --> 00:18:10,400 {\an2}Just gonna wrap the other two sponges round that. 412 00:18:10,440 --> 00:18:12,880 {\an2}Have I got one more to do? Oh, yeah. 413 00:18:12,920 --> 00:18:14,920 {\an2}..Josh has focused on design. 414 00:18:14,960 --> 00:18:17,360 {\an2}So there's the two different coloured sponges. 415 00:18:17,400 --> 00:18:19,400 {\an2}And they should hopefully sort of alternate. 416 00:18:19,440 --> 00:18:23,040 {\an2}Josh is a chemical biology researcher living in Leicestershire. 417 00:18:23,080 --> 00:18:25,480 {\an2}He tests his bakes at his local rugby club. 418 00:18:25,520 --> 00:18:28,560 {\an2}No soggy bottoms here Josh! 419 00:18:28,600 --> 00:18:32,320 {\an8}He'll roll his alternating coloured sponges around passion fruit curd 420 00:18:32,360 --> 00:18:34,280 {\an8}and coconut buttercream. 421 00:18:34,320 --> 00:18:36,040 {\an2}Baking rugby player. Yeah. 422 00:18:36,080 --> 00:18:38,840 {\an2}Once a month, usually, I take them into the changing rooms... 423 00:18:38,880 --> 00:18:42,840 {\an2}Basically, 20 or 30 naked men try out your food. 424 00:18:42,880 --> 00:18:46,080 {\an2}Yeah! In the changing rooms, whilst covered in mud. 425 00:18:47,680 --> 00:18:50,840 {\an2}I'm in trouble. It's just all sticking to the paper. 426 00:18:50,880 --> 00:18:53,920 {\an2}This is the first time it's happened like this. Oh, how cliche. 427 00:18:55,040 --> 00:18:57,280 {\an2}And Amos isn't the only one struggling. 428 00:18:57,320 --> 00:18:59,560 {\an2}This is cracking. 429 00:18:59,600 --> 00:19:01,720 {\an2}I don't really know why I did a genoise. 430 00:19:01,760 --> 00:19:06,000 {\an2}Ah, don't do this for me. 431 00:19:06,040 --> 00:19:08,640 {\an2}Why this is doing to me? 432 00:19:08,680 --> 00:19:12,760 {\an2}Why? See it's sticking. 433 00:19:12,800 --> 00:19:15,720 {\an2}Oh, my god. 434 00:19:15,760 --> 00:19:17,840 {\an2}Look at that precious little...fella. 435 00:19:17,880 --> 00:19:19,840 {\an2}Very stressful. 436 00:19:19,880 --> 00:19:21,680 {\an2}The thing is, everyone wants a handshake from Paul 437 00:19:21,720 --> 00:19:23,640 {\an2}and you've already had a hug. Oh, exactly. 438 00:19:23,680 --> 00:19:27,240 {\an2}So you don't need a handshake now, do you? Yes! 439 00:19:27,280 --> 00:19:28,800 {\an2}Where can you go from a hug? 440 00:19:28,840 --> 00:19:30,040 {\an2}Home. 441 00:19:31,240 --> 00:19:33,600 {\an2}15 minutes left. 442 00:19:33,640 --> 00:19:35,240 {\an2}Time's against us a wee bit now. 443 00:19:35,280 --> 00:19:37,920 {\an2}I'm no longer using buttercream. 444 00:19:37,960 --> 00:19:39,280 {\an2}I never want to see it again. 445 00:19:39,320 --> 00:19:42,680 {\an2}And we're gonna use more coffee mascarpone cream. 446 00:19:42,720 --> 00:19:44,160 {\an2}I think we have enough. 447 00:19:44,200 --> 00:19:47,200 {\an2}It's not a circle so I'm piping tactically. 448 00:19:47,240 --> 00:19:49,240 {\an2}Thickest crumb coat you've ever seen in your life 449 00:19:49,280 --> 00:19:52,600 {\an2}to try and disguise what's going on. 450 00:19:52,640 --> 00:19:55,560 {\an2}I've got shaky hands. 451 00:19:55,600 --> 00:19:58,960 {\an2}Rhubarb slices, like trimming my hedge. 452 00:19:59,000 --> 00:20:01,480 {\an2}Try and make it look attractive. 453 00:20:01,520 --> 00:20:04,440 {\an2}So I've got some light pink, some dark pinks. 454 00:20:04,480 --> 00:20:06,720 {\an2}Oh, it's so messy. 455 00:20:06,760 --> 00:20:08,440 {\an2}I don't want to overdo it. 456 00:20:08,480 --> 00:20:11,520 {\an2}I wish I liked rhubarb. I'd be all over that, babes. 457 00:20:11,560 --> 00:20:14,840 {\an2}I've tried to raise my prettiness game in the last year or so. 458 00:20:14,880 --> 00:20:17,000 {\an2}Is it not your forte, prettiness? So I'm rather hoping... 459 00:20:17,040 --> 00:20:21,080 {\an2}No. It's one of the reasons it's taken me 14 years to apply. 460 00:20:22,760 --> 00:20:24,600 {\an2}It's a bit lopsided. 461 00:20:27,160 --> 00:20:30,560 {\an2}I think it's fair to say there's prettier drip cakes on display. 462 00:20:30,600 --> 00:20:33,160 {\an2}My chocolate drip is splitting. 463 00:20:33,200 --> 00:20:34,240 {\an2}One minute. 464 00:20:34,280 --> 00:20:35,320 {\an2}Oh, my God. 465 00:20:35,360 --> 00:20:37,480 {\an2}Just to make it look a little bit civilised. 466 00:20:40,800 --> 00:20:42,480 {\an2}It's not quite as I envisaged. 467 00:20:44,320 --> 00:20:46,280 {\an2}Oh, my God. 468 00:20:46,320 --> 00:20:49,320 {\an2}Bakers, your time is up. 469 00:20:50,600 --> 00:20:53,960 {\an2}Please step away from your vertical layer cakes. 470 00:20:55,040 --> 00:20:56,080 {\an2}Well done. 471 00:20:56,120 --> 00:20:57,880 {\an2}I feel like I've run a marathon. 472 00:20:57,920 --> 00:20:59,480 {\an8}That looks so good. 473 00:20:59,520 --> 00:21:01,040 {\an8}I could put my face in that. 474 00:21:01,080 --> 00:21:03,000 {\an8}Do you think I'll get away with that? 475 00:21:03,040 --> 00:21:04,920 {\an8}It's leaning. 476 00:21:10,440 --> 00:21:13,520 {\an8}The bakers will now face the judgement of Paul and Prue 477 00:21:13,560 --> 00:21:15,640 {\an8}for the very first time. 478 00:21:15,680 --> 00:21:17,480 {\an2}Hello, Rowan. Hello. Hi, Rowan. 479 00:21:21,680 --> 00:21:22,920 {\an2}It's tall, isn't it? 480 00:21:22,960 --> 00:21:24,120 {\an2}I don't go in halves. 481 00:21:24,160 --> 00:21:26,240 {\an2}I'm not quite sure I'm going to get it all out. 482 00:21:26,280 --> 00:21:28,000 {\an2}Oh, there you go. Oh, no! Oh, OK. 483 00:21:28,040 --> 00:21:31,760 {\an2}Now that is a perfect example of a vertical cake. 484 00:21:38,280 --> 00:21:40,560 {\an2}I like it. Do you? Yeah. Oh! 485 00:21:40,600 --> 00:21:42,200 {\an2}It's delicate. Yeah! 486 00:21:42,240 --> 00:21:43,800 {\an2}But the flavours are there. 487 00:21:43,840 --> 00:21:46,280 {\an2}Buttercream's terrific. Well done, Rowan. Thank you. 488 00:21:46,320 --> 00:21:49,680 {\an2}Just be aware of the strength of flavours that you're putting in. 489 00:21:53,520 --> 00:21:54,880 {\an2}Well, the colours work. 490 00:21:54,920 --> 00:21:56,920 {\an2}Vibrant, I think the cake looks amazing. 491 00:21:56,960 --> 00:21:59,760 {\an2}But I actually think you've overbaked your sponges. 492 00:21:59,800 --> 00:22:01,880 {\an2}But the flavour is sensational. 493 00:22:04,720 --> 00:22:07,040 {\an8}Obviously there's been issues with the drip effect. 494 00:22:07,080 --> 00:22:08,360 {\an2}Look at that. 495 00:22:08,400 --> 00:22:09,720 {\an2}The layers just aren't even enough. 496 00:22:09,760 --> 00:22:12,800 {\an2}The chocolate dominates. There's not a lot of orange. 497 00:22:12,840 --> 00:22:13,840 {\an2}OK. 498 00:22:16,080 --> 00:22:17,120 {\an2}I think it looks lovely. 499 00:22:17,160 --> 00:22:18,920 {\an2}It's good height to it as well. Wow. 500 00:22:18,960 --> 00:22:21,240 {\an2}Beautiful lines. Oh, thank you. 501 00:22:23,920 --> 00:22:25,240 {\an2}I think it's delicious. 502 00:22:25,280 --> 00:22:26,480 {\an2}Oh, do you? 503 00:22:27,840 --> 00:22:30,400 {\an2}I think, your flavour, you are 60% there, 504 00:22:30,440 --> 00:22:34,040 {\an2}don't be afraid to really punch us in the teeth with citrus flavours. 505 00:22:36,840 --> 00:22:38,200 {\an8}Looks like a barrel. 506 00:22:38,240 --> 00:22:39,680 {\an8}Bit like me actually. 507 00:22:39,720 --> 00:22:42,120 {\an2}But I don't think it's terrible. Well, that's good! 508 00:22:42,160 --> 00:22:44,960 {\an2}He's dabbing with faint praise. 509 00:22:45,000 --> 00:22:46,280 {\an2}He doesn't think it's terrible. 510 00:22:46,320 --> 00:22:47,840 {\an2}I quite like the layers, they're pretty even. 511 00:22:47,880 --> 00:22:49,640 {\an2}Yes, the layers are good. 512 00:22:51,320 --> 00:22:54,520 {\an2}The flavour is very subtle and it is delicious. 513 00:22:54,560 --> 00:22:56,240 {\an2}It's just not punchy enough. 514 00:22:56,280 --> 00:22:59,400 {\an2}Maybe it's one of these that kind of just grows on you. 515 00:22:59,440 --> 00:23:00,720 {\an2}Like a fungus. 516 00:23:01,720 --> 00:23:02,720 {\an2}Paul! 517 00:23:02,760 --> 00:23:06,400 {\an2}Doing well. Barrel, fungus... Like a beautiful fungus. 518 00:23:06,440 --> 00:23:08,160 {\an2}Can't take him anywhere. 519 00:23:13,280 --> 00:23:15,960 {\an2}I like that informal cornucopia look. 520 00:23:17,120 --> 00:23:18,920 {\an2}Very nice vertical stripes. 521 00:23:18,960 --> 00:23:20,280 {\an2}This is the wild poppy, isn't it? 522 00:23:20,320 --> 00:23:21,680 {\an2}Yeah, wild poppyseeds. 523 00:23:24,760 --> 00:23:25,920 {\an2}It's delicious. 524 00:23:25,960 --> 00:23:28,640 {\an2}I think the flavour's come through, they're nice and punchy. 525 00:23:28,680 --> 00:23:30,880 {\an2}The balance of the texture of the cake 526 00:23:30,920 --> 00:23:32,560 {\an2}and the buttercream is beautiful. 527 00:23:32,600 --> 00:23:33,680 {\an2}Thank you. 528 00:23:37,240 --> 00:23:38,520 {\an8}It's a bit messy. Yes. 529 00:23:38,560 --> 00:23:40,960 {\an8}The piping's not particularly good. 530 00:23:41,000 --> 00:23:43,560 {\an8}Well, those are pretty good stripes. 531 00:23:46,680 --> 00:23:48,160 {\an2}I must say, the flavour's lovely. 532 00:23:48,200 --> 00:23:49,360 {\an2}Not too salty. 533 00:23:53,080 --> 00:23:56,040 {\an2}Don't make a face like that. It is a bit wobbly. 534 00:23:56,080 --> 00:23:57,600 {\an2}I like the colours, I think it's stark. 535 00:23:57,640 --> 00:24:00,120 {\an2}Let's have a look at this wobbly tower. Wow. 536 00:24:00,160 --> 00:24:01,560 {\an2}Well, the stripes are there. 537 00:24:04,000 --> 00:24:05,680 {\an2}Ooh. What's happened? 538 00:24:05,720 --> 00:24:08,400 {\an2}I got the sharpness from the outside... Ah. 539 00:24:08,440 --> 00:24:11,400 {\an2}Ah, creme pattiss... ..which brings that sour and the sweet together. 540 00:24:11,440 --> 00:24:12,560 {\an2}Love the flavours. 541 00:24:12,600 --> 00:24:15,680 {\an2}Well, I think the real achievement is to get real flavour 542 00:24:15,720 --> 00:24:19,120 {\an2}out of blueberries, which are really not the easiest fruit 543 00:24:19,160 --> 00:24:21,040 {\an2}to make taste great. 544 00:24:25,200 --> 00:24:28,240 {\an2}It's coffee cake and a mascarpone cream that ended up being on 545 00:24:28,280 --> 00:24:29,800 {\an2}the outside as well as the inside 546 00:24:29,840 --> 00:24:31,800 {\an2}due to my inability to make a buttercream. 547 00:24:31,840 --> 00:24:33,920 {\an2}OK. LAUGHTER 548 00:24:39,400 --> 00:24:41,160 {\an2}That'd wake you up in the morning. 549 00:24:41,200 --> 00:24:42,560 {\an2}It certainly is strong. 550 00:24:42,600 --> 00:24:44,600 {\an2}That coffee level is perfect. 551 00:24:44,640 --> 00:24:46,560 {\an2}It's a muscular cake. 552 00:24:46,600 --> 00:24:47,760 {\an2}Yeah. 553 00:24:47,800 --> 00:24:49,840 {\an2}It's very nice. 554 00:24:49,880 --> 00:24:54,440 {\an2}You've made a hefty, muscular, powerful cake. 555 00:25:00,560 --> 00:25:02,640 {\an2}Dan, that is the cutest little cake. 556 00:25:02,680 --> 00:25:05,120 {\an2}Looks like a circus tent. Yeah, it does doesn't it? Yeah. 557 00:25:05,160 --> 00:25:07,000 {\an2}Beautiful stripes, Dan. Look at those lines. 558 00:25:07,040 --> 00:25:09,040 {\an2}Well done. Thank you. 559 00:25:14,360 --> 00:25:16,080 {\an2}That is rhubarb and custard. 560 00:25:16,120 --> 00:25:18,400 {\an2}It's a beautiful cake, it's very light. 561 00:25:18,440 --> 00:25:22,400 {\an2}And with the creme pat and the rhubarb, the slice is quite moreish. 562 00:25:22,440 --> 00:25:24,440 {\an2}Think you've done a good job. Oh, thanks, Paul. Cheers. 563 00:25:24,480 --> 00:25:27,200 {\an2}Tiny circus tent. I know, yeah. Loved it. Brilliant. 564 00:25:30,640 --> 00:25:32,520 {\an8}I think it looks so dramatic 565 00:25:32,560 --> 00:25:34,880 {\an8}and the colours are so strong contrasting, 566 00:25:34,920 --> 00:25:36,840 {\an8}and they look so wonderful. 567 00:25:36,880 --> 00:25:38,160 {\an2}Is this just cream, then? 568 00:25:38,200 --> 00:25:39,280 {\an2}It's whipped cream 569 00:25:39,320 --> 00:25:41,360 {\an2}with that orange liqueur I mentioned. 570 00:25:42,480 --> 00:25:43,560 {\an2}It's delicious. 571 00:25:43,600 --> 00:25:45,960 {\an2}Oh, my God. Absolutely delicious. 572 00:25:46,000 --> 00:25:49,480 {\an2}The cream is so light against the density of the chocolate 573 00:25:49,520 --> 00:25:52,480 {\an2}and then that orange liqueur... It is absolutely delicious. 574 00:25:52,520 --> 00:25:54,320 {\an2}I could happily eat all of that. 575 00:25:54,360 --> 00:25:55,960 {\an2}Well done, Keith. Thank you. Thank you, Keith. 576 00:25:56,000 --> 00:25:57,480 {\an2}Nailed it. 577 00:25:57,520 --> 00:25:58,760 {\an2}Boozy Prue. 578 00:26:02,480 --> 00:26:04,080 {\an2}Dear me. 579 00:26:08,640 --> 00:26:10,120 {\an2}Did you sit on it? 580 00:26:12,760 --> 00:26:14,040 {\an2}There were some problems. 581 00:26:15,480 --> 00:26:18,400 {\an2}But, you know what? Its flavour might save it. 582 00:26:18,440 --> 00:26:21,120 {\an2}Well you've certainly got the stripes. 583 00:26:21,160 --> 00:26:24,400 {\an2}I think you've got too much filling to cake, though. 584 00:26:26,360 --> 00:26:28,760 {\an2}That is very unusual. 585 00:26:28,800 --> 00:26:30,280 {\an2}And rather delicious. 586 00:26:31,400 --> 00:26:32,520 {\an2}Thank you. 587 00:26:32,560 --> 00:26:36,880 {\an2}But, if you'd used less of the filling and more of the sponge, 588 00:26:36,920 --> 00:26:39,400 {\an2}that would've been absolutely brilliant. 589 00:26:39,440 --> 00:26:41,000 {\an2}I think it looks terrible... 590 00:26:42,520 --> 00:26:45,400 {\an2}..but I love the flavours and the textures of it. 591 00:26:45,440 --> 00:26:46,880 {\an2}Well done. Thank you. 592 00:26:46,920 --> 00:26:49,760 {\an2}Hope you softened some of Paul's rudeness. 593 00:26:55,240 --> 00:26:56,920 {\an2}It was such a mixed bag 594 00:26:56,960 --> 00:27:00,160 {\an2}but it was definitely leaning on the side of bad. 595 00:27:00,200 --> 00:27:02,800 {\an2}I've learnt a lot today which I will bring 596 00:27:02,840 --> 00:27:05,880 {\an2}week after week after week, hopefully. 597 00:27:05,920 --> 00:27:08,440 {\an2}I'm flabbergasted. 598 00:27:08,480 --> 00:27:10,520 {\an2}I was worried that I wouldn't measure up. 599 00:27:10,560 --> 00:27:13,160 {\an2}The only way is probably that way now, isn't it, to be fair? 600 00:27:15,080 --> 00:27:17,400 {\an2}Each week, the bakers will face a second challenge 601 00:27:17,440 --> 00:27:20,800 {\an2}that's a gingham-clad mystery. 602 00:27:20,840 --> 00:27:24,520 {\an2}It's time for your technical challenge, which today has been set 603 00:27:24,560 --> 00:27:26,960 {\an2}for you by the big boss man, Paul Hollywood. 604 00:27:27,000 --> 00:27:31,520 {\an2}Bakers, this is the most iconic Bake Off cake. 605 00:27:31,560 --> 00:27:33,280 {\an2}It has to look amazing on the outside, 606 00:27:33,320 --> 00:27:35,720 {\an2}and inside it's got to taste and look good too. 607 00:27:35,760 --> 00:27:38,440 {\an2}Phew. As ever, the technical challenge will be judged blind 608 00:27:38,480 --> 00:27:41,720 {\an2}so we're gonna have to ask these two lovelies to pop outside the tent. 609 00:27:41,760 --> 00:27:45,040 {\an2}Bye. Paul's gonna go and look at some denim samples. 610 00:27:46,320 --> 00:27:48,240 {\an2}So, Paul would like you to make 611 00:27:48,280 --> 00:27:50,760 {\an2}the Great British Bake Off chocolate cake. 612 00:27:50,800 --> 00:27:53,520 {\an2}You know, the one with the famous missing raspberry. 613 00:27:53,560 --> 00:27:55,600 {\an1}EXCITED LAUGHTER Whatever happened to that raspberry? 614 00:27:55,640 --> 00:27:59,360 {\an2}I've got it right here in this golden box. 615 00:27:59,400 --> 00:28:00,720 {\an2}That's my pension. 616 00:28:00,760 --> 00:28:02,920 {\an2}I'll be selling that on eBay. 617 00:28:02,960 --> 00:28:07,480 {\an2}The judges are looking for two layers of moist... Moist. 618 00:28:07,520 --> 00:28:08,800 {\an2}..choc... 619 00:28:10,720 --> 00:28:12,040 {\an2}..chocolate sponge, 620 00:28:12,080 --> 00:28:15,560 {\an2}covered and filled with a silky smooth chocolate ganache... 621 00:28:15,600 --> 00:28:18,280 {\an2}Ganache. ..topped with the fresh raspberries. 622 00:28:18,320 --> 00:28:20,840 {\an2}You have two hours. On your marks. 623 00:28:20,880 --> 00:28:22,360 {\an2}Get set. Bake! 624 00:28:24,480 --> 00:28:27,080 {\an2}The bakers have all been given the same ingredients 625 00:28:27,120 --> 00:28:28,400 {\an2}and a pared-down recipe. 626 00:28:28,440 --> 00:28:30,440 {\an2}Straight away, I know what this cake looks like. 627 00:28:30,480 --> 00:28:32,800 {\an2}I mean, I've been watching the show since such a young age, 628 00:28:32,840 --> 00:28:36,560 {\an2}and that dreaded raspberry, so I can finally rectify it. 629 00:28:36,600 --> 00:28:38,960 {\an2}To be honest, I've never really clocked anything 630 00:28:39,000 --> 00:28:41,680 {\an2}other than the raspberry, so it's news to me that it was a cake. 631 00:28:41,720 --> 00:28:44,920 {\an2}It feels quite strange to be doing the iconic Bake Off cake 632 00:28:44,960 --> 00:28:47,240 {\an2}on Bake Off. It's very meta. 633 00:28:48,360 --> 00:28:49,760 {\an2}I recognise this cake. 634 00:28:49,800 --> 00:28:52,840 {\an2}It's probably one of the most famous cakes in the UK. 635 00:28:52,880 --> 00:28:54,680 {\an2}It is actually a chocolate fudge cake, 636 00:28:54,720 --> 00:28:56,720 {\an2}but it comes down to the ganache. 637 00:28:56,760 --> 00:28:59,840 {\an2}Got to cool your ganache down to a point, but not cold, 638 00:28:59,880 --> 00:29:01,080 {\an2}because it'll be solid. 639 00:29:01,120 --> 00:29:03,240 {\an2}When it comes into contact with the sponge, 640 00:29:03,280 --> 00:29:05,080 {\an2}if it's warm, it's just gonna run out. 641 00:29:05,120 --> 00:29:06,760 {\an2}They can use the fridges. 642 00:29:06,800 --> 00:29:09,200 {\an2}The issue when you use the fridge with ganache, 643 00:29:09,240 --> 00:29:10,840 {\an2}you can matte the chocolate. 644 00:29:10,880 --> 00:29:12,040 {\an2}And we want shiny. 645 00:29:12,080 --> 00:29:14,320 {\an2}Let's take a slice of this, Prue. 646 00:29:14,360 --> 00:29:17,440 {\an2}Straight away you see the ganache smack in the middle. 647 00:29:17,480 --> 00:29:20,160 {\an2}It's beautifully set, and it's soft and luscious, 648 00:29:20,200 --> 00:29:22,320 {\an2}but not pouring out like a volcano. 649 00:29:22,360 --> 00:29:24,560 {\an2}This is a chocoholic's dream. 650 00:29:24,600 --> 00:29:26,400 {\an2}Don't have any more, Prue. I can't help it. 651 00:29:26,440 --> 00:29:28,920 {\an2}We've gotta go in and have 12 of these in a minute. 652 00:29:28,960 --> 00:29:31,440 {\an2}Well, you've more discipline than I have. 653 00:29:34,560 --> 00:29:38,560 {\an2}"Melt and combine the chocolate, butter and hot water." 654 00:29:38,600 --> 00:29:40,120 {\an2}While that's going, I'm gonna make a start 655 00:29:40,160 --> 00:29:41,760 {\an2}on putting together all the wet ingredients. 656 00:29:41,800 --> 00:29:46,440 {\an2}We've got sour cream, vegetable oil, eggs and butter. 657 00:29:46,480 --> 00:29:48,080 {\an2}This is the iconic cake. 658 00:29:48,120 --> 00:29:51,040 {\an2}You see this cake every single time you watch Bake Off. 659 00:29:51,080 --> 00:29:54,200 {\an2}This is huge. Stop ramping up the pressure! 660 00:29:54,240 --> 00:29:56,840 {\an2}"Incorporate the melted chocolate mixture 661 00:29:56,880 --> 00:29:59,640 {\an2}"before combining with the dry ingredients." 662 00:29:59,680 --> 00:30:02,920 {\an2}Just using the spatula to fold it through. 663 00:30:02,960 --> 00:30:05,920 {\an2}Um, I feel like I've made a mistake. 664 00:30:05,960 --> 00:30:09,760 {\an2}I might have used twice as much chocolate for the actual cake, 665 00:30:09,800 --> 00:30:11,840 {\an2}but I'm just kind of hoping that it's fine. 666 00:30:11,880 --> 00:30:13,800 {\an2}Everyone loves a good chocolate cake, so... 667 00:30:13,840 --> 00:30:14,920 {\an2}In the oven. 668 00:30:14,960 --> 00:30:18,040 {\an2}You're going in, mate. Goodbye. See you laters. 669 00:30:18,080 --> 00:30:19,920 {\an2}It just says, "Bake," so it's very helpful. 670 00:30:19,960 --> 00:30:21,080 {\an2}Love that Paul, don't you? 671 00:30:21,120 --> 00:30:23,840 {\an2}I'll be baking the cakes for 35 minutes. 672 00:30:23,880 --> 00:30:27,120 {\an2}This is already set to 35. Do you think that's a sign? 673 00:30:27,160 --> 00:30:28,560 {\an2}I'll try 30 first. 674 00:30:30,040 --> 00:30:32,080 {\an2}Or 35? 675 00:30:32,120 --> 00:30:33,120 {\an2}35! 676 00:30:33,160 --> 00:30:35,440 {\an2}"Make the ganache filling slash icing." 677 00:30:35,480 --> 00:30:36,960 {\an2}Not much to say about ganache. really. 678 00:30:37,000 --> 00:30:38,600 {\an2}It's not afraid to be itself. 679 00:30:38,640 --> 00:30:41,280 {\an2}I feel like I'm slightly at an unfair advantage 680 00:30:41,320 --> 00:30:43,080 {\an2}as I made ganache this morning. 681 00:30:43,120 --> 00:30:44,240 {\an2}Feels like cheating. 682 00:30:44,280 --> 00:30:46,880 {\an2}That's why everyone was staring at you, Keith. Is it? 683 00:30:46,920 --> 00:30:49,320 {\an2}It's looking good, looking silky smooth. 684 00:30:49,360 --> 00:30:51,800 {\an2}That's lovely and glossy. Could have a bath in that, couldn't you? 685 00:30:51,840 --> 00:30:53,440 {\an2}I'm hesitant to put it in the fridge. 686 00:30:53,480 --> 00:30:55,080 {\an2}I want to keep it as shiny as possible, 687 00:30:55,120 --> 00:30:56,920 {\an2}but I think if I stick it in the fridge, 688 00:30:56,960 --> 00:30:58,200 {\an2}it might not be shiny anymore. 689 00:30:58,240 --> 00:30:59,880 {\an2}Pop that there for a sec. 690 00:30:59,920 --> 00:31:02,560 {\an2}I think it's gonna take a really long time to cool. 691 00:31:02,600 --> 00:31:03,920 {\an2}I'll be utilising the fridge. 692 00:31:03,960 --> 00:31:05,600 {\an2}Probably gonna go all wrong, but I'm chilling. 693 00:31:05,640 --> 00:31:07,040 {\an2}I've put the ganache in the freezer. 694 00:31:07,080 --> 00:31:10,280 {\an2}Otherwise all the ganache is gonna get a bit splodgy. 695 00:31:11,400 --> 00:31:14,520 {\an2}Bakers, you have one hour. 696 00:31:16,000 --> 00:31:18,640 {\an2}There's a good chocolate whiff in this area. 697 00:31:18,680 --> 00:31:21,800 {\an2}How many times have you checked? I'm up to 450 now. 698 00:31:23,240 --> 00:31:24,600 {\an2}How do you feel about things, 699 00:31:24,640 --> 00:31:27,080 {\an2}probably been up since about four, haven't you? 700 00:31:27,120 --> 00:31:28,560 {\an2}Yeah. Half three, I woke up. 701 00:31:28,600 --> 00:31:31,320 {\an2}Do you lie in bed sometimes thinking about what you're gonna do? 702 00:31:31,360 --> 00:31:33,400 {\an2}I'm like, "Oh, my God I can't switch off now," but... 703 00:31:33,440 --> 00:31:37,240 {\an2}Does it go better when you're imagining it? Yes, every time. 704 00:31:37,280 --> 00:31:38,320 {\an2}Paul starts crying. 705 00:31:38,360 --> 00:31:39,840 {\an2}Yeah, yeah. Prue faints. 706 00:31:39,880 --> 00:31:41,600 {\an2}Worship me! I know. 707 00:31:41,640 --> 00:31:44,280 {\an2}I think I'll give the top one a little poke. 708 00:31:44,320 --> 00:31:46,400 {\an2}Well, you want it, like, quite light and airy. 709 00:31:46,440 --> 00:31:48,320 {\an2}There was an emphasis on the word "moist." 710 00:31:48,360 --> 00:31:50,800 {\an2}It should come out with a few crumbs attached. 711 00:31:50,840 --> 00:31:51,880 {\an2}Aye-aye. 712 00:31:51,920 --> 00:31:53,640 {\an2}Coming out clean... 713 00:31:53,680 --> 00:31:54,880 {\an2}..and aye-aye. 714 00:31:54,920 --> 00:31:56,360 {\an2}Gonna get them out. I'm doing it. 715 00:31:56,400 --> 00:31:57,640 {\an2}Reasonably happy with them. 716 00:31:57,680 --> 00:31:58,760 {\an2}They're looking OK. 717 00:31:58,800 --> 00:32:00,520 {\an2}They look OK. I mean, they're baked. 718 00:32:00,560 --> 00:32:02,080 {\an1}SHE GASPS 719 00:32:02,120 --> 00:32:04,960 {\an2}It wouldn't be Bake Off without somebody wafting one of these. 720 00:32:05,000 --> 00:32:08,160 {\an2}The most important thing is to get chilled as quick as possible 721 00:32:08,200 --> 00:32:10,400 {\an2}so the ganache doesn't just run all out of it. 722 00:32:10,440 --> 00:32:13,760 {\an2}Come on wind. Now, yes. This way. 723 00:32:14,920 --> 00:32:16,440 {\an2}I just put it in the fridge. 724 00:32:16,480 --> 00:32:18,680 {\an2}The amount of time I have is very disconcerting. 725 00:32:18,720 --> 00:32:21,120 {\an2}I was not expecting my first technical to go like this. 726 00:32:21,160 --> 00:32:24,400 {\an2}Just sitting about, looking at bumblebees out the side of the tent. 727 00:32:24,440 --> 00:32:25,960 {\an2}Ah, it's lovely out there. 728 00:32:26,000 --> 00:32:27,800 {\an8}Alison, would you like a sign name? 729 00:32:27,840 --> 00:32:29,320 {\an8}I would love a sign name. 730 00:32:29,360 --> 00:32:30,480 {\an8}Like, Alison? 731 00:32:30,520 --> 00:32:31,720 {\an8}Alison? Yeah? 732 00:32:31,760 --> 00:32:32,760 {\an8}I love it. 733 00:32:32,800 --> 00:32:35,280 {\an2}Have you got a sign name for Paul Hollywood? 734 00:32:35,320 --> 00:32:36,520 {\an2}You have, haven't you? 735 00:32:36,560 --> 00:32:37,640 {\an2}What is it? 736 00:32:37,680 --> 00:32:39,760 {\an2}I have problems getting my words out sometimes. Yeah. 737 00:32:39,800 --> 00:32:43,280 {\an2}I tried to say, "Paul Hollywood," and I came out with, "Pollywood." 738 00:32:43,320 --> 00:32:44,680 {\an2}Pollywood? Ha! 739 00:32:44,720 --> 00:32:46,840 {\an2}So now I call him Polly, 740 00:32:46,880 --> 00:32:48,920 {\an2}so, like, it's Polly like a parrot. 741 00:32:50,720 --> 00:32:51,760 {\an2}Polly. 742 00:32:51,800 --> 00:32:53,400 {\an2}This is Paul? 743 00:32:53,440 --> 00:32:55,280 {\an2}Little Polly. Polly, Paul. 744 00:32:55,320 --> 00:32:56,920 {\an2}I love it! But you can't tell him! 745 00:32:56,960 --> 00:32:59,240 {\an2}I won't tell him, I promise. 746 00:32:59,280 --> 00:33:02,520 {\an2}Bakers, you have half an hour left. 747 00:33:02,560 --> 00:33:04,400 {\an2}"Assemble the cake, sandwich in the sponges, 748 00:33:04,440 --> 00:33:07,520 {\an2}"and icing the cake with a smooth coating of ganache." 749 00:33:07,560 --> 00:33:10,760 {\an2}The thing with ganache is that if you put it on a warm cake... 750 00:33:10,800 --> 00:33:12,000 {\an2}..it will melt. 751 00:33:12,040 --> 00:33:14,000 {\an2}They're a little, tiniest little bit warm. 752 00:33:14,040 --> 00:33:16,280 {\an2}If I was at home, I'd have left them for an hour. 753 00:33:16,320 --> 00:33:19,200 {\an2}But I haven't got an hour, so gonna have to roll with them, I think. 754 00:33:19,240 --> 00:33:20,800 {\an2}Wait till it's cold. 755 00:33:20,840 --> 00:33:22,120 {\an2}Five more minutes. 756 00:33:22,160 --> 00:33:24,040 {\an2}It would just be too warm. 757 00:33:24,080 --> 00:33:26,840 {\an2}This is the ganache to sandwich the cake. 758 00:33:26,880 --> 00:33:29,280 {\an2}The ganache has set a bit too much in the fridge. 759 00:33:29,320 --> 00:33:31,520 {\an2}Feel like I might even put my ganache in the microwave. 760 00:33:31,560 --> 00:33:34,080 {\an2}It's curdling all of a sudden and I don't know why. 761 00:33:34,120 --> 00:33:36,880 {\an2}It was fine and now it's split, and I've been putting in 762 00:33:36,920 --> 00:33:40,440 {\an2}and out of the fridge and maybe it's just not liked it. 763 00:33:40,480 --> 00:33:42,960 {\an2}I'm getting really impatient. 764 00:33:43,000 --> 00:33:45,920 {\an2}Especially when everyone else is, like, cracking on as well. 765 00:33:45,960 --> 00:33:49,480 {\an2}PLANE WHIRRS Guys, time is ticking. You've got 15 minutes. 766 00:33:49,520 --> 00:33:52,520 {\an2}Can you hear that plane circling? That's Paul Hollywood. 767 00:33:53,880 --> 00:33:55,560 {\an2}They're, like, room temperature. 768 00:33:55,600 --> 00:33:57,280 {\an2}Just going for it. 769 00:33:57,320 --> 00:33:58,560 {\an2}Silky smooth. 770 00:33:58,600 --> 00:34:02,160 {\an2}My beautiful ganache, which has been perfect, has slightly split, 771 00:34:02,200 --> 00:34:04,320 {\an2}so I'm just gonna add in a little bit of butter 772 00:34:04,360 --> 00:34:05,880 {\an2}and that should bring it back into emulsion. 773 00:34:05,920 --> 00:34:08,240 {\an2}I can't remember if the finish is straight-edged 774 00:34:08,280 --> 00:34:10,200 {\an2}or if it's got, like, a full ripple to it. 775 00:34:10,240 --> 00:34:13,040 {\an2}It needs to be really, really good because it's so iconic. 776 00:34:13,080 --> 00:34:14,760 {\an2}Yeah, you've gotta do the cake justice, haven't you? 777 00:34:14,800 --> 00:34:16,880 {\an2}So determined for it not to look like someone's sat on it. 778 00:34:16,920 --> 00:34:19,480 {\an2}OK, you've got five minutes left, bakers. 779 00:34:19,520 --> 00:34:21,480 {\an2}Five minutes left? OK... 780 00:34:21,520 --> 00:34:23,960 {\an2}Onto the iconic raspberry. 781 00:34:24,000 --> 00:34:26,800 {\an2}Am I adding the missing raspberry? 782 00:34:26,840 --> 00:34:28,320 {\an1}SHE GASPS 783 00:34:28,360 --> 00:34:31,080 {\an2}It doesn't say whether to include the raspberry or not. 784 00:34:32,240 --> 00:34:34,240 {\an2}Raspberry, on or off? On. Yeah. 785 00:34:34,280 --> 00:34:36,560 {\an2}You're gonna replace the missing raspberry? It needs to be done. 786 00:34:36,600 --> 00:34:39,160 {\an2}How many sleepless nights I've had over that missing raspberry... 787 00:34:39,200 --> 00:34:41,840 {\an2}Really? Terrible. Like, "Why did they do that?" 788 00:34:41,880 --> 00:34:44,440 {\an2}I know it's got one missing, so I've left the perfect gap. 789 00:34:44,480 --> 00:34:46,400 {\an2}Got my one raspberry missing as well in the middle. 790 00:34:46,440 --> 00:34:48,880 {\an2}I can't let myself miss out a raspberry. 791 00:34:48,920 --> 00:34:50,480 {\an2}I've watched it for so many years. 792 00:34:50,520 --> 00:34:52,680 {\an2}Why? Where's that missing raspberry? 793 00:34:52,720 --> 00:34:54,320 {\an2}It's here. 794 00:34:54,360 --> 00:34:56,240 {\an2}It's here, you can put it on if you want. 795 00:34:56,280 --> 00:34:57,680 {\an2}I'm not gonna do it for you. 796 00:34:57,720 --> 00:35:00,080 {\an2}OK bakers, one minute. 797 00:35:00,120 --> 00:35:01,760 {\an2}I've got wobbles. 798 00:35:01,800 --> 00:35:02,840 {\an2}Finito. 799 00:35:02,880 --> 00:35:05,600 {\an2}Quite pleased with it. It's like on t'picture. 800 00:35:05,640 --> 00:35:06,760 {\an8}Oh, God. 801 00:35:06,800 --> 00:35:08,600 {\an8}Quick, shove it off. 802 00:35:08,640 --> 00:35:10,920 {\an8}It's broken. 803 00:35:10,960 --> 00:35:13,240 {\an2}I am happy with it, but it's just my ganache. 804 00:35:13,280 --> 00:35:15,600 {\an2}Quick, we can do this. Mend it. 805 00:35:15,640 --> 00:35:19,080 {\an2}Bakers, your time is up. 806 00:35:19,120 --> 00:35:21,240 {\an2}We're good. We're good. We're done. 807 00:35:21,280 --> 00:35:23,640 {\an2}Please bring your cakes down to the front 808 00:35:23,680 --> 00:35:26,800 {\an2}and place them behind your own photograph. 809 00:35:26,840 --> 00:35:28,360 {\an2}God, they look grand. God, everyone's is beautiful. 810 00:35:28,400 --> 00:35:29,840 {\an2}Did you do a missing raspberry? 811 00:35:29,880 --> 00:35:30,960 {\an2}Yeah, did you? Yeah! 812 00:35:31,000 --> 00:35:32,440 {\an2}This is looking good, isn't it? 813 00:35:32,480 --> 00:35:34,320 {\an2}Yeah, they're good, aren't they? So good. 814 00:35:34,360 --> 00:35:36,760 {\an8}How dare they be this good this quickly? I know! 815 00:35:40,000 --> 00:35:42,800 {\an2}Time to welcome the judges back in. 816 00:35:42,840 --> 00:35:44,560 {\an2}We've missed you, Prue. We have. 817 00:35:45,800 --> 00:35:49,080 {\an2}Paul and Prue are looking for moist and light chocolate sponges, 818 00:35:49,120 --> 00:35:52,320 {\an2}coated in a perfectly set, smooth and shiny ganache. 819 00:35:52,360 --> 00:35:55,440 {\an2}And they have no idea whose is whose. 820 00:35:55,480 --> 00:35:57,560 {\an2}PAUL: It's going to be difficult, I'm telling you now. 821 00:35:57,600 --> 00:36:00,240 {\an2}We will be nit picking. 822 00:36:00,280 --> 00:36:01,760 {\an2}Right, we'll start with this one. 823 00:36:01,800 --> 00:36:03,320 {\an2}Straight off, no shine. 824 00:36:03,360 --> 00:36:04,800 {\an2}It's messy round there as well. 825 00:36:04,840 --> 00:36:06,840 {\an2}But let's have a look inside. 826 00:36:06,880 --> 00:36:08,760 {\an2}Wow. 827 00:36:08,800 --> 00:36:11,000 {\an2}I can't believe we're going to have to taste 828 00:36:11,040 --> 00:36:13,160 {\an2}12 of these chocolate cakes. 829 00:36:13,200 --> 00:36:15,640 {\an1}LAUGHTER 830 00:36:15,680 --> 00:36:18,520 {\an2}That's a nice flavour. It's a shame about the colour. 831 00:36:18,560 --> 00:36:20,480 {\an2}Moving on to number two. Now, I like this. 832 00:36:20,520 --> 00:36:22,280 {\an2}The sharpness across the top. 833 00:36:22,320 --> 00:36:25,560 {\an2}That ganache, it has got a shine and it is neat on the bottom. 834 00:36:25,600 --> 00:36:29,080 {\an2}It's a good-looking cake. It's very clean. Let's have a look. 835 00:36:29,120 --> 00:36:31,720 {\an2}It's really good chocolate fudge cake. 836 00:36:31,760 --> 00:36:33,200 {\an2}Wrong colour ganache. 837 00:36:33,240 --> 00:36:34,960 {\an2}The colour's too milky. 838 00:36:35,000 --> 00:36:36,880 {\an2}And messy. 839 00:36:36,920 --> 00:36:38,840 {\an2}Mm. Yeah, nicely made. 840 00:36:38,880 --> 00:36:40,840 {\an2}Moving on, they've taken the wrong raspberry out. 841 00:36:40,880 --> 00:36:45,160 {\an2}That's the one. The missing raspberry's at the edge. It is. 842 00:36:45,200 --> 00:36:46,920 {\an2}It's really beautiful cake. 843 00:36:46,960 --> 00:36:49,520 {\an2}Moving on to the next one, you can see the crease. 844 00:36:49,560 --> 00:36:52,320 {\an2}It shouldn't look as if there are two cakes in there. Should be one. 845 00:36:52,360 --> 00:36:55,600 {\an2}That ganache inside is still very liquid. 846 00:36:55,640 --> 00:36:57,040 {\an2}This is a bit messy. 847 00:36:57,080 --> 00:36:59,040 {\an2}It's not bad, though, cos it's a nice shine. 848 00:37:00,880 --> 00:37:02,640 {\an2}Nice sponge again. 849 00:37:02,680 --> 00:37:04,560 {\an2}The ganache is nearly there. 850 00:37:04,600 --> 00:37:08,160 {\an2}It's beautifully neat. It has got a shine to it. Yeah. 851 00:37:08,200 --> 00:37:10,160 {\an2}That's a beautiful cake. It is. 852 00:37:10,200 --> 00:37:11,560 {\an2}This is the right colour. 853 00:37:11,600 --> 00:37:12,920 {\an2}But it's a bit matte, isn't it? 854 00:37:12,960 --> 00:37:14,800 {\an2}Mm, it's not as shiny as some. 855 00:37:14,840 --> 00:37:18,880 {\an2}Still a bit warm, that ganache. Still liquid. Mm. 856 00:37:18,920 --> 00:37:20,560 {\an2}OK, moving on to this one. 857 00:37:20,600 --> 00:37:22,680 {\an2}You can definitely see it's two cakes stacked. 858 00:37:22,720 --> 00:37:24,960 {\an2}It's got a waistband round it. 859 00:37:25,000 --> 00:37:27,520 {\an2}The ganache inside is still liquid. 860 00:37:27,560 --> 00:37:29,120 {\an2}I like the neatness of this. 861 00:37:29,160 --> 00:37:32,120 {\an2}Yeah, very clean, the sides are absolutely straight. 862 00:37:32,160 --> 00:37:34,080 {\an2}Oh, hello. Ah, that looks good. 863 00:37:34,120 --> 00:37:37,880 {\an2}Good amount of ganache, and it's solid as well. And it's set. 864 00:37:37,920 --> 00:37:39,120 {\an2}Moving on to the next one, 865 00:37:39,160 --> 00:37:41,120 {\an2}it's a little bit light, a little bit matte. 866 00:37:41,160 --> 00:37:42,520 {\an2}Not quite set. 867 00:37:42,560 --> 00:37:45,240 {\an2}No, timing again. Great taste though. 868 00:37:46,560 --> 00:37:49,960 {\an2}Doesn't look totally smooth, the ganache. It's not light enough. 869 00:37:50,000 --> 00:37:51,640 {\an2}Looks a bit dense, doesn't it? 870 00:37:51,680 --> 00:37:54,400 {\an2}I know it is a fudge cake but it's too fudgy. 871 00:37:55,680 --> 00:37:59,760 {\an2}Paul and Prue will now rank the cakes from 12th to 1st place. 872 00:37:59,800 --> 00:38:03,360 {\an2}You can all obviously make a good, big chocolate cake. 873 00:38:03,400 --> 00:38:04,720 {\an2}It's going to be tight. 874 00:38:04,760 --> 00:38:08,560 {\an2}In 12th place, we have this one. 875 00:38:08,600 --> 00:38:09,600 {\an2}Who is this? 876 00:38:09,640 --> 00:38:12,520 {\an2}It's me. Dana, the texture's a little bit dense. 877 00:38:12,560 --> 00:38:15,720 {\an2}In 11th spot, we have this one. 878 00:38:15,760 --> 00:38:19,320 {\an2}Tasha, the fat rim of chocolate running around the middle 879 00:38:19,360 --> 00:38:20,560 {\an2}is the big problem. 880 00:38:20,600 --> 00:38:24,640 {\an2}And then in 10th place, we have this one. 881 00:38:24,680 --> 00:38:28,240 {\an2}Nicky, it's a nice cake but the colour's not right. 882 00:38:28,280 --> 00:38:32,000 {\an2}NOEL: Rowan is 9th, Josh 8th, Matty is 7th, 883 00:38:32,040 --> 00:38:37,120 {\an2}Cristy 6th, Saku is 5th, Keith is 4th and Abbi takes 3rd. 884 00:38:37,160 --> 00:38:41,280 {\an2}And then runner-up, in second place... 885 00:38:41,320 --> 00:38:43,640 {\an2}..is this one. Who's that? 886 00:38:43,680 --> 00:38:48,240 {\an2}Amos, it's nice and shiny, the cake is light, 887 00:38:48,280 --> 00:38:49,600 {\an2}ganache is set. 888 00:38:49,640 --> 00:38:52,120 {\an2}Don't have any complaints about it at all. 889 00:38:52,160 --> 00:38:54,040 {\an2}The winner is Dan. 890 00:38:55,160 --> 00:38:56,280 {\an1}APPLAUSE 891 00:38:58,040 --> 00:39:01,000 {\an2}That's a great looking cake. Well done. Thank you very much. 892 00:39:01,040 --> 00:39:03,440 {\an2}Nice. Amazing. Really good. 893 00:39:03,480 --> 00:39:06,080 {\an2}I am pretty much on cloud nine, to be honest. 894 00:39:06,120 --> 00:39:08,000 {\an2}So, so happy. I really am, yeah. 895 00:39:08,040 --> 00:39:10,480 {\an2}I don't really compare, you know, having babies 896 00:39:10,520 --> 00:39:13,360 {\an2}to, uh, baking a good cake... 897 00:39:13,400 --> 00:39:17,400 {\an2}It's not disastrous. I'll take better than last. 898 00:39:17,440 --> 00:39:19,120 {\an2}Coming last is not the nicest. 899 00:39:19,160 --> 00:39:21,560 {\an2}Oh, it's silly getting emotional over it. 900 00:39:21,600 --> 00:39:23,280 {\an2}It's just cake, at the end of the day. 901 00:39:23,320 --> 00:39:26,320 {\an2}My signature looked like someone sat on it 902 00:39:26,360 --> 00:39:31,400 {\an2}and, coming 11th in the technical, I'm not safe. 903 00:39:35,640 --> 00:39:38,320 {\an8}Just one challenge remains before we learn who will be 904 00:39:38,360 --> 00:39:41,440 {\an8}our first Star Baker and who will be leaving the tent. 905 00:39:41,480 --> 00:39:42,920 {\an8}Class of 2023 906 00:39:42,960 --> 00:39:44,440 {\an2}are brilliant, aren't they? 907 00:39:44,480 --> 00:39:46,720 {\an2}Paul giving people hugs - what the hell? What's happened? I know. 908 00:39:46,760 --> 00:39:48,520 {\an2}What's happened to you? I don't know. 909 00:39:48,560 --> 00:39:50,080 {\an2}Did you have a breakdown? 910 00:39:50,120 --> 00:39:51,680 {\an2}Bit worrying, isn't it? 911 00:39:51,720 --> 00:39:54,160 {\an2}There's quite a few of them in line for Star Baker. 912 00:39:54,200 --> 00:39:57,840 {\an2}Especially the lads. Keith. Dan. Dan. They're strong. 913 00:39:57,880 --> 00:39:59,680 {\an2}Abbi's in that realm as well. Cristy. 914 00:39:59,720 --> 00:40:02,040 {\an2}To be honest it's difficult to rate them 915 00:40:02,080 --> 00:40:04,800 {\an2}because those technicals were all beautiful. 916 00:40:04,840 --> 00:40:06,760 {\an2}Is that the closest technical we've ever had? 917 00:40:06,800 --> 00:40:08,400 {\an2}There's almost nothing to choose between them. 918 00:40:08,440 --> 00:40:11,920 {\an2}Dana, who was last in technical, is always in a precarious position. 919 00:40:11,960 --> 00:40:14,440 {\an2}Tasha struggled a little bit as well in both challenges. 920 00:40:14,480 --> 00:40:17,760 {\an2}I don't think Amos did massively well in the signature. 921 00:40:17,800 --> 00:40:20,400 {\an2}But there's a huge bunch that could possibly leave 922 00:40:20,440 --> 00:40:22,000 {\an2}after the Showstopper. I'm really... 923 00:40:22,040 --> 00:40:23,680 {\an2}How many are you going to get rid of, Paul? 924 00:40:23,720 --> 00:40:26,400 {\an2}You know we're only allowed to send one. Ten. 925 00:40:31,200 --> 00:40:36,320 {\an2}Morning, bakers. This is your first Showstopper Challenge. 926 00:40:36,360 --> 00:40:39,520 {\an2}Prue and Paul would like you to create an incredible cake, 927 00:40:39,560 --> 00:40:44,480 {\an2}shaped and decorated in the form of an animal of your choosing. 928 00:40:44,520 --> 00:40:48,080 {\an2}Now, it could be anything from a cat-tenberg to a... 929 00:40:48,120 --> 00:40:49,440 {\an2}Snake-well tart. 930 00:40:49,480 --> 00:40:51,360 {\an2}Now, you've got four hours for this. 931 00:40:51,400 --> 00:40:54,880 {\an2}On your marks. Get set. Bake! 932 00:40:54,920 --> 00:40:58,240 {\an2}I am so nervous. I can't even cope right now. 933 00:40:58,280 --> 00:41:01,440 {\an2}So many elements going on here. So many. 934 00:41:01,480 --> 00:41:04,920 {\an2}I'm concerned that the cake itself could collapse. 935 00:41:04,960 --> 00:41:07,840 {\an2}I need to get this right. I don't want to go home. 936 00:41:07,880 --> 00:41:10,880 {\an2}Now the bakers get their first chance 937 00:41:10,920 --> 00:41:15,360 {\an2}to show off, to make a cake that resembles an animal. 938 00:41:15,400 --> 00:41:17,920 {\an2}Because the animals are going to be probably quite big, 939 00:41:17,960 --> 00:41:21,560 {\an2}they can use puffed rice to create certain elements 940 00:41:21,600 --> 00:41:24,000 {\an2}but the main body has to be sponge. 941 00:41:24,040 --> 00:41:27,040 {\an2}I think there's a real danger the bakers get so obsessed 942 00:41:27,080 --> 00:41:29,760 {\an2}with how their animal looks that they'll forget 943 00:41:29,800 --> 00:41:32,080 {\an2}that it has to taste amazing. 944 00:41:32,120 --> 00:41:36,280 {\an2}If I was going to do an animal cake... 945 00:41:36,320 --> 00:41:37,840 {\an2}Silverback gorilla. 946 00:41:39,080 --> 00:41:41,440 {\an2}Hello, Keith. Hello, Keith. Morning, Paul. Morning, Prue. 947 00:41:41,480 --> 00:41:43,000 {\an2}How you doing, you all right? Morning, Noel. 948 00:41:43,040 --> 00:41:44,720 {\an2}Tell us about your animal cake. 949 00:41:44,760 --> 00:41:46,640 {\an2}My animal cake is 950 00:41:46,680 --> 00:41:50,280 {\an2}a small poodle that I'm a kind of step-father to. 951 00:41:50,320 --> 00:41:52,360 {\an8}ALISON: Keith's 13-year-old poodle, Maisie, 952 00:41:52,400 --> 00:41:54,520 {\an8}will be built from lemon and orange sponges 953 00:41:54,560 --> 00:41:56,240 {\an8}and her ageing coat will be made 954 00:41:56,280 --> 00:41:58,840 {\an8}with charcoal coloured orange buttercream. 955 00:41:58,880 --> 00:42:00,920 {\an2}She's not a thing of rare beauty. 956 00:42:00,960 --> 00:42:03,840 {\an2}Are you trying to tell us if your cake looks terrible, 957 00:42:03,880 --> 00:42:05,960 {\an2}it's just because she's old? Get out clause. 958 00:42:06,000 --> 00:42:09,400 {\an2}You've seen straight through me, Prue. Yes. 959 00:42:09,440 --> 00:42:13,200 {\an2}I am baking my dog, Gracie. 960 00:42:13,240 --> 00:42:15,080 {\an2}My little angel. 961 00:42:15,120 --> 00:42:17,200 {\an2}And it's going to be made out of her favourite flavours - 962 00:42:17,240 --> 00:42:18,480 {\an2}banana and peanut butter. 963 00:42:18,520 --> 00:42:20,600 {\an2}I tell a lie - her favourite flavours is chicken and beef 964 00:42:20,640 --> 00:42:22,000 {\an2}but I can't really put that in a cake. 965 00:42:22,040 --> 00:42:24,840 {\an2}After a difficult first day, Dana is hoping to avoid 966 00:42:24,880 --> 00:42:26,960 {\an2}the doghouse by adding a cinnamon crumble 967 00:42:27,000 --> 00:42:28,480 {\an2}to her Gracie banana cake 968 00:42:28,520 --> 00:42:30,680 {\an2}filled with peanut buttercream. 969 00:42:30,720 --> 00:42:32,440 {\an2}I've practised this. 970 00:42:32,480 --> 00:42:35,000 {\an2}Let's just say it's a good thing dogs love you unconditionally 971 00:42:35,040 --> 00:42:37,120 {\an2}cos she did not look herself. 972 00:42:37,160 --> 00:42:39,960 {\an2}Dana and Keith aren't the only ones putting their faith 973 00:42:40,000 --> 00:42:41,320 {\an2}in a four-legged friend. 974 00:42:41,360 --> 00:42:43,520 {\an2}Is that your dog? Well, it was. He went to sleep last month. 975 00:42:43,560 --> 00:42:47,360 {\an2}Aw. He was nearly 18, so he's 17, so... Oh, wow. He did really well. 976 00:42:47,400 --> 00:42:49,760 {\an2}This is actually quite a lot of pressure, really, to get this right. 977 00:42:49,800 --> 00:42:50,880 {\an2}It is a bit, yeah, yeah. 978 00:42:50,920 --> 00:42:53,280 {\an8}Dan's planning to immortalise his dog, Bruno, 979 00:42:53,320 --> 00:42:56,000 {\an8}by decorating rich chocolate sponges, layered with ganache 980 00:42:56,040 --> 00:42:58,880 {\an2}in a two-tone chocolate French buttercream. 981 00:42:58,920 --> 00:43:00,520 {\an2}And his family have no idea. 982 00:43:00,560 --> 00:43:02,720 {\an2}So I practised the first one at home and I put him in the fridge, 983 00:43:02,760 --> 00:43:04,680 {\an2}cos obviously I was trying to hide it from everybody. 984 00:43:04,720 --> 00:43:06,800 {\an2}Unbeknown to my mum, she opened the fridge door and went, 985 00:43:06,840 --> 00:43:08,200 {\an2}"What's Bruno doing in the fridge?" 986 00:43:08,240 --> 00:43:10,360 {\an2}So obviously my eldest then's like, "What you on about?" 987 00:43:10,400 --> 00:43:11,480 {\an2}Charged over to the fridge, 988 00:43:11,520 --> 00:43:13,920 {\an2}obviously the dog's sat in the fridge, isn't he? 989 00:43:15,160 --> 00:43:17,240 {\an2}Whilst the judges will expect animal cakes 990 00:43:17,280 --> 00:43:19,600 {\an2}that are light and delicious... 991 00:43:19,640 --> 00:43:21,040 {\an2}Whoo. Ah. 992 00:43:21,080 --> 00:43:22,760 {\an2}..to avoid collapse, the bakers will 993 00:43:22,800 --> 00:43:25,280 {\an2}need to create sponge that's just robust enough 994 00:43:25,320 --> 00:43:28,520 {\an2}to survive being carved into a lifelike shape. 995 00:43:28,560 --> 00:43:31,320 {\an2}This is my very dense sponge 996 00:43:31,360 --> 00:43:33,520 {\an2}which is great for carving. 997 00:43:33,560 --> 00:43:34,760 {\an2}Dense sponge? 998 00:43:34,800 --> 00:43:35,840 {\an2}Yes. 999 00:43:35,880 --> 00:43:37,840 {\an2}Dense sponge is not really appetising. 1000 00:43:37,880 --> 00:43:40,600 {\an2}But with the caramel, that changes everything. 1001 00:43:40,640 --> 00:43:43,280 {\an2}ALISON: Amos aims to carve this sturdy caramel sponges, 1002 00:43:43,320 --> 00:43:45,160 {\an2}sandwiched with apple buttercream, 1003 00:43:45,200 --> 00:43:46,640 {\an2}into a killer whale. 1004 00:43:46,680 --> 00:43:47,960 {\an2}Have you ever seen one in real life? 1005 00:43:48,000 --> 00:43:49,360 {\an2}Yes, I went to go and see one 1006 00:43:49,400 --> 00:43:51,520 {\an2}and the weather was too bad so it got cancelled. 1007 00:43:51,560 --> 00:43:53,200 {\an2}No. So I've still yet to see them. 1008 00:43:53,240 --> 00:43:56,320 {\an2}We're going to see one today though. You're going to see one today. 1009 00:43:56,360 --> 00:43:58,600 {\an2}Cristy's making a sponge for an aquatic species 1010 00:43:58,640 --> 00:44:00,600 {\an2}that's a little easier to spot. 1011 00:44:00,640 --> 00:44:03,880 {\an2}I'm making a duck because, when my eldest daughter, Ava, 1012 00:44:03,920 --> 00:44:06,240 {\an2}was younger, that's something we used to do, 1013 00:44:06,280 --> 00:44:08,400 {\an2}always go to the pond to feed the ducks. 1014 00:44:08,440 --> 00:44:11,240 {\an2}Cristy's sponges, made with fresh and frozen raspberries, 1015 00:44:11,280 --> 00:44:13,000 {\an8}will be sandwiched with raspberry 1016 00:44:13,040 --> 00:44:14,320 {\an8}and almond liqueur jam 1017 00:44:14,360 --> 00:44:15,640 {\an8}and then carved and decorated 1018 00:44:15,680 --> 00:44:17,280 {\an8}to look like a mallard. 1019 00:44:17,320 --> 00:44:19,080 {\an2}Who's tasted this at home? Oh, all of them. 1020 00:44:19,120 --> 00:44:20,960 {\an2}And what did they say? All the kids? 1021 00:44:21,000 --> 00:44:23,680 {\an2}Yeah, they... Did they love it? It's my daughter's favourite sponge 1022 00:44:23,720 --> 00:44:26,120 {\an2}so they like it anyway but they've seen the duck, yeah, 1023 00:44:26,160 --> 00:44:28,480 {\an2}I think they think I'm losing my mind, to be honest. 1024 00:44:28,520 --> 00:44:31,360 {\an2}Cristy's duck won't be alone on the river. 1025 00:44:31,400 --> 00:44:33,480 {\an2}My animal cake is a beaver. 1026 00:44:33,520 --> 00:44:36,040 {\an2}NOEL AND PRUE: A beaver?! A beaver. 1027 00:44:36,080 --> 00:44:37,960 {\an2}Why did you choose a beaver? 1028 00:44:38,000 --> 00:44:39,920 {\an2}I dressed up once as a beaver. 1029 00:44:42,160 --> 00:44:45,280 {\an2}I'm not even sure I know what a beaver looks like so... 1030 00:44:45,320 --> 00:44:46,440 {\an1}LAUGHTER 1031 00:44:46,480 --> 00:44:48,160 {\an2}Stop it! 1032 00:44:48,200 --> 00:44:50,240 {\an2}Quite sort of shapely. 1033 00:44:50,280 --> 00:44:53,960 {\an2}Nicky's future in the competition rests on a chocolate and rum sponge 1034 00:44:54,000 --> 00:44:55,840 {\an2}sandwiched with a blackberry jam. 1035 00:44:55,880 --> 00:44:58,600 {\an2}And she's even given her beaver a name. 1036 00:44:58,640 --> 00:45:00,040 {\an2}The lovely Norman. 1037 00:45:00,080 --> 00:45:01,760 {\an2}Norman the beaver? Norman the beaver. 1038 00:45:01,800 --> 00:45:03,240 {\an2}You've won already. 1039 00:45:04,640 --> 00:45:06,320 {\an2}Congratulations. Well done. 1040 00:45:06,360 --> 00:45:08,480 {\an2}You got the shake. 1041 00:45:08,520 --> 00:45:10,440 {\an2}Thank you! 1042 00:45:10,480 --> 00:45:12,200 {\an2}Right they're going in. 1043 00:45:12,240 --> 00:45:14,040 {\an2}With multiple sponges needed to create 1044 00:45:14,080 --> 00:45:16,000 {\an2}the building blocks for their animals... 1045 00:45:16,040 --> 00:45:18,840 {\an2}Get in there. ..the bakers will need to juggle batch baking... 1046 00:45:18,880 --> 00:45:20,480 {\an2}Bake well, little cakes. 1047 00:45:20,520 --> 00:45:22,640 {\an2}..as well as varying oven times. 1048 00:45:22,680 --> 00:45:26,320 {\an2}I'm baking them for...30 minutes. 1049 00:45:26,360 --> 00:45:29,720 {\an2}But Tasha has more to juggle than anyone else. 1050 00:45:29,760 --> 00:45:32,840 {\an2}Six sponges. Just a lot to deal with. 1051 00:45:32,880 --> 00:45:35,320 {\an2}They'll have to be OK - I haven't got time to remake them. 1052 00:45:35,360 --> 00:45:37,160 {\an2}Tasha's six-sponge giant robin 1053 00:45:37,200 --> 00:45:39,080 {\an2}will have a dark chocolate and ginger filling 1054 00:45:39,120 --> 00:45:42,000 {\an2}featuring another of her unusual ingredients. 1055 00:45:42,040 --> 00:45:43,080 {\an2}Tahini? 1056 00:45:43,120 --> 00:45:44,920 {\an2}Tahini. Tahini. Love tahini. 1057 00:45:44,960 --> 00:45:47,080 {\an2}Tahini in a cake - I've never had that. 1058 00:45:47,120 --> 00:45:50,200 {\an2}How big is it? Is it going to be bigger than a robin, I presume? 1059 00:45:50,240 --> 00:45:51,640 {\an2}It's about that tall. 1060 00:45:51,680 --> 00:45:54,240 {\an2}Oh, big. Standing up or flying? 1061 00:45:54,280 --> 00:45:56,040 {\an2}It'll only be flying if it falls. 1062 00:45:58,160 --> 00:46:00,640 {\an2}To prevent their animal cakes from falling, 1063 00:46:00,680 --> 00:46:02,200 {\an2}the bakers will need a filling 1064 00:46:02,240 --> 00:46:04,440 {\an2}that not only holds their construction together... 1065 00:46:04,480 --> 00:46:06,440 {\an2}Got quite a thick ganache so I can sort of set it 1066 00:46:06,480 --> 00:46:08,440 {\an2}and it stays quite rigid when I carve it. 1067 00:46:08,480 --> 00:46:11,840 {\an2}..but that also complements the flavours in their sponge. 1068 00:46:11,880 --> 00:46:15,720 {\an2}450g of peanut butter went in my peanut butter frosting. 1069 00:46:15,760 --> 00:46:18,120 {\an2}Well, in my opinion, I think it's quite subtle, the taste. 1070 00:46:18,160 --> 00:46:20,200 {\an2}This is my filling, buttercream. 1071 00:46:20,240 --> 00:46:23,560 {\an2}But it's just not tasting right so I keep adding more tahini. 1072 00:46:23,600 --> 00:46:26,240 {\an2}Norman's coming to life with a vanilla buttercream 1073 00:46:26,280 --> 00:46:29,360 {\an2}with some vanilla rum thrown in. 1074 00:46:30,560 --> 00:46:33,440 {\an2}A boozy beaver! That is the best. 1075 00:46:33,480 --> 00:46:35,960 {\an2}And Nicky's not the only one hitting the bottle. 1076 00:46:36,000 --> 00:46:37,800 {\an2}I'm making a lobster. 1077 00:46:37,840 --> 00:46:40,080 {\an2}Flavours are inspired by my favourite cocktail. 1078 00:46:40,120 --> 00:46:42,800 {\an2}Rowan's memories of seaside trips when he was a boy 1079 00:46:42,840 --> 00:46:44,640 {\an2}will be recreated with a lobster 1080 00:46:44,680 --> 00:46:46,160 {\an2}that has the grown-up taste 1081 00:46:46,200 --> 00:46:47,560 {\an2}of a Cosmopolitan, 1082 00:46:47,600 --> 00:46:48,840 {\an2}with Valencian orange sponge, 1083 00:46:48,880 --> 00:46:50,080 {\an2}sharp lime curd 1084 00:46:50,120 --> 00:46:51,640 {\an2}and a cherry coulis. 1085 00:46:51,680 --> 00:46:54,200 {\an2}Paul and Prue yesterday said my flavours were good, 1086 00:46:54,240 --> 00:46:56,280 {\an2}but intensify them, don't be scared. 1087 00:46:56,320 --> 00:46:57,840 {\an2}So I'm not. 1088 00:46:57,880 --> 00:47:00,440 {\an2}This just makes me want to put vodka in it, to be honest. 1089 00:47:00,480 --> 00:47:04,520 {\an2}Bakers, you are halfway through. You have two hours left. 1090 00:47:04,560 --> 00:47:06,640 {\an2}Hey, I'm happy. 1091 00:47:06,680 --> 00:47:08,200 {\an2}Boom. 1092 00:47:08,240 --> 00:47:09,720 {\an2}Oh, not ready. 1093 00:47:09,760 --> 00:47:12,840 {\an2}While some sponges are ready to cool and then carve... 1094 00:47:12,880 --> 00:47:14,800 {\an2}They're browning in spots on the top 1095 00:47:14,840 --> 00:47:16,960 {\an2}which is not what they've ever done before. 1096 00:47:17,000 --> 00:47:19,240 {\an2}..Nicky and Amos could be falling behind. 1097 00:47:20,600 --> 00:47:21,840 {\an2}And they're not alone. 1098 00:47:24,320 --> 00:47:27,280 {\an2}Tad bit under. Hurry up, cake. 1099 00:47:27,320 --> 00:47:30,720 {\an2}Saku needs to bake two huge orange and poppy seed sponges 1100 00:47:30,760 --> 00:47:34,480 {\an2}for a sea turtle that she's given a Sri Lankan name. 1101 00:47:34,520 --> 00:47:39,200 {\an2}Tikiri the turtle. Tikiri is "little" in my language, 1102 00:47:39,240 --> 00:47:43,320 {\an2}as well as it is my husband and my son's middle name. 1103 00:47:45,000 --> 00:47:48,320 {\an2}But they are very big people for me. 1104 00:47:48,360 --> 00:47:51,240 {\an2}Just take these edges off... 1105 00:47:51,280 --> 00:47:52,680 {\an2}..before Paul sees. 1106 00:47:52,720 --> 00:47:54,840 {\an2}They are what they are. 1107 00:47:54,880 --> 00:47:56,640 {\an2}Lovely. 1108 00:47:56,680 --> 00:48:00,520 {\an2}Just need to start to build up the body of the dog. 1109 00:48:00,560 --> 00:48:04,240 {\an2}This is my engineering background hopefully coming into effect today. 1110 00:48:04,280 --> 00:48:06,200 {\an2}Never built many dogs - that's the problem. 1111 00:48:08,560 --> 00:48:13,000 {\an2}So these need to cool down the quickest they ever can. 1112 00:48:13,040 --> 00:48:15,040 {\an2}Whilst Amos could finally be on his way 1113 00:48:15,080 --> 00:48:17,920 {\an2}to constructing a killer whale, 1114 00:48:17,960 --> 00:48:20,400 {\an2}Abbi has chosen to build on dry land. 1115 00:48:20,440 --> 00:48:24,080 {\an2}I'm making a Herdwick sheep. In fact, here he is. 1116 00:48:24,120 --> 00:48:27,000 {\an2}Herbet the Herdwick sheep will be carved from ginger sponge, 1117 00:48:27,040 --> 00:48:30,720 {\an2}sandwiched with salted caramel Italian meringue buttercream, 1118 00:48:30,760 --> 00:48:33,240 {\an2}rhubarb jam and a hazelnut praline crunch. 1119 00:48:33,280 --> 00:48:35,880 {\an2}It's a very easy template compared to some of 1120 00:48:35,920 --> 00:48:39,000 {\an2}the other bakers, cos it's just a fat, round sheep. 1121 00:48:39,040 --> 00:48:40,800 {\an2}I'm just going to cut out some ovals 1122 00:48:40,840 --> 00:48:42,960 {\an2}and then stack them up on top of each other. 1123 00:48:43,000 --> 00:48:44,480 {\an2}Grazing in the next field will be 1124 00:48:44,520 --> 00:48:46,440 {\an2}something a little more complicated. 1125 00:48:46,480 --> 00:48:48,040 {\an2}That was just my little plan. 1126 00:48:48,080 --> 00:48:50,280 {\an2}I like precision with all the weighing everything out. 1127 00:48:50,320 --> 00:48:52,800 {\an2}I said I'd do a cake for my mum. This year she's 60. 1128 00:48:52,840 --> 00:48:55,280 {\an2}She said she'd like a highland cow cos it's her favourite animal. 1129 00:48:55,320 --> 00:48:58,080 {\an2}We've got fluffy toys and cushion covers 1130 00:48:58,120 --> 00:48:59,920 {\an2}and she's got mugs with it on. 1131 00:48:59,960 --> 00:49:03,040 {\an2}Josh's mum's highland cow will be made with coffee, 1132 00:49:03,080 --> 00:49:04,520 {\an2}date and walnut sponges, 1133 00:49:04,560 --> 00:49:06,280 {\an2}filled with maple syrup caramel 1134 00:49:06,320 --> 00:49:07,680 {\an2}and cream cheese icing. 1135 00:49:07,720 --> 00:49:10,560 {\an2}I've got quite a stiff filling for it 1136 00:49:10,600 --> 00:49:13,240 {\an2}because the head of the cow is heavier 1137 00:49:13,280 --> 00:49:15,560 {\an2}and I didn't want to do any sort of supports in there, 1138 00:49:15,600 --> 00:49:17,880 {\an2}I want to have it as a free-standing cake. 1139 00:49:17,920 --> 00:49:20,240 {\an2}Amos is also hoping to build his killer whale 1140 00:49:20,280 --> 00:49:21,880 {\an2}without any supports. 1141 00:49:21,920 --> 00:49:23,600 {\an2}# Be brave, Amos 1142 00:49:23,640 --> 00:49:25,360 {\an2}# As my mum would say. # 1143 00:49:26,720 --> 00:49:27,840 {\an2}But without support, 1144 00:49:27,880 --> 00:49:31,000 {\an2}the taller animal cakes run the risk of extinction. 1145 00:49:31,040 --> 00:49:35,720 {\an2}We'll start to hold them together with some dowels. 1146 00:49:35,760 --> 00:49:37,360 {\an2}I think it works. 1147 00:49:37,400 --> 00:49:39,520 {\an2}Today is no time to be scared. 1148 00:49:42,080 --> 00:49:45,240 {\an2}Oh, the buttercream's too soft. 1149 00:49:45,280 --> 00:49:49,680 {\an2}WHISPERS: The whole thing is just moving. 1150 00:49:49,720 --> 00:49:51,200 {\an2}Stay, Bruno. 1151 00:49:51,240 --> 00:49:52,760 {\an2}Never did what he's told. 1152 00:49:55,360 --> 00:49:57,640 {\an7}BLEEP 1153 00:50:00,280 --> 00:50:03,240 {\an8}Amos' killer whale cake is drowning in dense sponge 1154 00:50:03,280 --> 00:50:05,000 {\an8}and melting buttercream. 1155 00:50:05,040 --> 00:50:07,240 {\an2}I'm just trying to prop it up so it stays stiff in the fridge 1156 00:50:07,280 --> 00:50:09,760 {\an8}so then eventually I'll be able to carve it. 1157 00:50:09,800 --> 00:50:11,760 {\an2}Otherwise there's no whale. 1158 00:50:14,160 --> 00:50:15,440 {\an2}How's Free Willy going? 1159 00:50:15,480 --> 00:50:17,720 {\an2}It's all going wrong. 1160 00:50:17,760 --> 00:50:20,080 {\an2}If you want, I've got a black and white sweatshirt - 1161 00:50:20,120 --> 00:50:22,320 {\an2}I'll be your killer whale. Perfect. Please. 1162 00:50:22,360 --> 00:50:24,960 {\an2}I'll just sit cross-legged on the wave. 1163 00:50:25,000 --> 00:50:27,080 {\an2}We can winch me in. 1164 00:50:28,160 --> 00:50:30,360 {\an2}Some bakers have planned to build animal cakes 1165 00:50:30,400 --> 00:50:33,160 {\an2}with more than just carved sponge and buttercream. 1166 00:50:33,200 --> 00:50:36,080 {\an2}I'm just making the head out of modelling chocolate. 1167 00:50:36,120 --> 00:50:37,320 {\an2}It's a bit soft. 1168 00:50:37,360 --> 00:50:41,160 {\an2}Then I'm going to mix in puffed rice to sculpt the sheep's head. 1169 00:50:41,200 --> 00:50:44,400 {\an2}This is for the turtle head. It's very sticky. 1170 00:50:44,440 --> 00:50:46,760 {\an2}It is the stickiest substance known to man. 1171 00:50:46,800 --> 00:50:48,680 {\an2}It's going to take you ages to wash that off. 1172 00:50:48,720 --> 00:50:50,480 {\an2}June, I expect. 1173 00:50:50,520 --> 00:50:52,360 {\an2}Making Gracie's tennis ball. 1174 00:50:52,400 --> 00:50:53,920 {\an2}She doesn't know how to do catch, 1175 00:50:53,960 --> 00:50:56,920 {\an2}so I'll throw the ball, she'll take it, won't bring it back. 1176 00:50:56,960 --> 00:50:59,800 {\an2}She'll just play with it and then expect me to go get it. 1177 00:50:59,840 --> 00:51:01,200 {\an2}She's high status. 1178 00:51:01,240 --> 00:51:02,360 {\an2}She's a diva. 1179 00:51:04,160 --> 00:51:06,160 {\an2}This is the head and the legs. 1180 00:51:06,200 --> 00:51:08,320 {\an1}SNORT-LAUGHING 1181 00:51:10,960 --> 00:51:12,400 {\an2}Can't you tell? 1182 00:51:13,880 --> 00:51:15,920 {\an2}There's just one hour remaining. 1183 00:51:15,960 --> 00:51:17,000 {\an2}Going to be tight. 1184 00:51:17,040 --> 00:51:18,520 {\an2}I should be assembling by now. 1185 00:51:18,560 --> 00:51:20,640 {\an2}Gee whizz, we'd better get cracking. 1186 00:51:22,360 --> 00:51:24,640 {\an2}I'm going to give it five minutes, 1187 00:51:24,680 --> 00:51:28,320 {\an2}and hopefully it will stiffen up. 1188 00:51:28,360 --> 00:51:30,000 {\an2}This is Herbert's head. 1189 00:51:30,040 --> 00:51:33,800 {\an2}Even if the bakers have completed their basic animal structures... 1190 00:51:33,840 --> 00:51:35,320 {\an2}Just worried about my cake leaning. 1191 00:51:35,360 --> 00:51:37,880 {\an2}..Prue and Paul will be looking for impressive decoration. 1192 00:51:37,920 --> 00:51:40,320 {\an2}I don't know if that's going to freak out the judges. 1193 00:51:40,360 --> 00:51:43,120 {\an2}"Hi, Rowan, what have you made?" A dead lobster. 1194 00:51:43,160 --> 00:51:45,680 {\an2}He's alive. Norman lives. 1195 00:51:45,720 --> 00:51:47,080 {\an2}This part's pretty difficult. 1196 00:51:47,120 --> 00:51:49,560 {\an2}Milk chocolate and dark chocolate buttercream. 1197 00:51:49,600 --> 00:51:51,920 {\an2}Looks a bit like a rogue animal at the moment. 1198 00:51:51,960 --> 00:51:54,880 {\an2}There'll be some tahini in the buttercream as well, 1199 00:51:54,920 --> 00:51:56,200 {\an2}to pipe the feathers. 1200 00:51:56,240 --> 00:51:58,560 {\an2}ALISON: But before he can pipe his finish... 1201 00:51:58,600 --> 00:52:01,400 {\an2}It's bad times, innit? Cos everyone's already on their way. 1202 00:52:01,440 --> 00:52:03,600 {\an2}..Matty has had another issue with buttercream. 1203 00:52:05,760 --> 00:52:07,680 {\an2}Oh, let me guess what you're making. 1204 00:52:07,720 --> 00:52:09,840 {\an2}For that colour, are you making an elephant? 1205 00:52:09,880 --> 00:52:12,040 {\an2}It's supposed to be a black dog. 1206 00:52:12,080 --> 00:52:13,240 {\an2}Oh. 1207 00:52:13,280 --> 00:52:15,040 {\an2}Matty is attempting to recreate 1208 00:52:15,080 --> 00:52:17,000 {\an2}his family's cocker spaniel, Marty, 1209 00:52:17,040 --> 00:52:20,080 {\an2}with lemon sponges filled with lemon curd and fresh raspberries 1210 00:52:20,120 --> 00:52:22,920 {\an8}and a black coat made from Swiss meringue buttercream. 1211 00:52:22,960 --> 00:52:24,320 {\an2}What you going to do? It's grey! 1212 00:52:24,360 --> 00:52:26,360 {\an2}We'll pretend he's not black. 1213 00:52:26,400 --> 00:52:28,840 {\an2}Have you got no more food colouring that's black? Yeah, there is 1214 00:52:28,880 --> 00:52:31,800 {\an2}but, like, I don't want to spend half an hour trying to get black. 1215 00:52:31,840 --> 00:52:33,760 {\an2}There are grey dogs out there. 1216 00:52:33,800 --> 00:52:35,680 {\an2}Thankfully. 1217 00:52:35,720 --> 00:52:38,640 {\an2}These are legs. And that will be the head. 1218 00:52:38,680 --> 00:52:40,840 {\an2}I'll have to cover his head in fondant. 1219 00:52:40,880 --> 00:52:42,920 {\an2}Not very thin, not very thick. 1220 00:52:42,960 --> 00:52:44,280 {\an1}SHE LAUGHS 1221 00:52:44,320 --> 00:52:46,120 {\an2}ALISON: Fondant is heavy. 1222 00:52:46,160 --> 00:52:48,040 {\an2}This is always the nervy bit for me just because 1223 00:52:48,080 --> 00:52:50,680 {\an2}once it's on you, you're pretty much committed. 1224 00:52:50,720 --> 00:52:53,560 {\an2}Its weight can press down on the sponge beneath... 1225 00:52:53,600 --> 00:52:55,080 {\an2}So, come in nice and tight. 1226 00:52:55,120 --> 00:52:57,000 {\an2}..making the cake dense and heavy. 1227 00:52:57,040 --> 00:53:00,560 {\an2}I'm just moulding in with my fingers just the detail of her eyes. 1228 00:53:00,600 --> 00:53:03,240 {\an2}Something that Amos is yet to worry about. 1229 00:53:03,280 --> 00:53:05,120 {\an2}Got carving to do then I've got assembly. 1230 00:53:05,160 --> 00:53:07,640 {\an2}It's not going to be ready. 1231 00:53:07,680 --> 00:53:09,280 {\an2}I've run out of red buttercream... 1232 00:53:12,040 --> 00:53:13,240 {\an2}..which makes the front look messy 1233 00:53:13,280 --> 00:53:14,960 {\an2}and I know that's going to annoy them. 1234 00:53:15,000 --> 00:53:17,520 {\an2}Come on, Norman. We can do this. 1235 00:53:17,560 --> 00:53:19,320 {\an2}Still got to buttercream the whole thing. 1236 00:53:21,960 --> 00:53:24,880 {\an2}Painting bit is the hardest part. 1237 00:53:24,920 --> 00:53:28,400 {\an2}These are indentations, I need to put green. 1238 00:53:30,120 --> 00:53:33,280 {\an2}Bakers, you have half an hour left. 1239 00:53:34,400 --> 00:53:35,800 {\an2}OK. 1240 00:53:35,840 --> 00:53:38,560 {\an2}So many wonderful creatures out there. 1241 00:53:38,600 --> 00:53:39,960 {\an2}It's like Noel's Ark. 1242 00:53:43,080 --> 00:53:44,760 {\an2}I've got more like that. 1243 00:53:44,800 --> 00:53:48,200 {\an2}So I'm going to do, like, an isomalt pond. 1244 00:53:48,240 --> 00:53:51,160 {\an2}So I've got a photograph of her eyes, and then blown it up 1245 00:53:51,200 --> 00:53:53,520 {\an2}and then got it transferred into edible paper. 1246 00:53:55,760 --> 00:53:57,520 {\an2}I just can't. 1247 00:53:57,560 --> 00:53:59,760 {\an2}Absolutely nothing that can be done now. 1248 00:53:59,800 --> 00:54:02,040 {\an2}I'll just do some texture. 1249 00:54:03,320 --> 00:54:05,120 {\an2}I just need to keep on going. 1250 00:54:09,360 --> 00:54:11,040 {\an2}Several coats to go. 1251 00:54:11,080 --> 00:54:13,000 {\an2}Oh, God better get a shift on. 1252 00:54:13,040 --> 00:54:14,320 {\an2}Try and get some black on there 1253 00:54:14,360 --> 00:54:16,840 {\an2}but that's probably going to weigh it down. 1254 00:54:18,160 --> 00:54:19,480 {\an2}Oh, my word. 1255 00:54:19,520 --> 00:54:21,680 {\an2}He does have a little face coming. 1256 00:54:25,280 --> 00:54:28,960 {\an2}I'm not done. I just need... I need... 1257 00:54:29,000 --> 00:54:30,440 {\an2}I don't know what I need. 1258 00:54:30,480 --> 00:54:34,480 {\an2}I'd like to neaten him up a lot but we are where we are. 1259 00:54:34,520 --> 00:54:37,080 {\an2}Try and make it look somewhat pretty. 1260 00:54:37,120 --> 00:54:39,160 {\an2}Oh, he's so cute. 1261 00:54:39,200 --> 00:54:40,280 {\an2}Then the teeth. 1262 00:54:40,320 --> 00:54:42,640 {\an2}I'm now really worried. Time? 1263 00:54:42,680 --> 00:54:45,280 {\an2}Bakers, you have five minutes left. 1264 00:54:45,320 --> 00:54:46,680 {\an1}SHE GASPS 1265 00:54:51,080 --> 00:54:52,880 {\an2}Got a dog over here. 1266 00:54:52,920 --> 00:54:54,080 {\an2}We're getting there. 1267 00:54:58,760 --> 00:55:00,360 {\an2}White chocolate spaghetti. 1268 00:55:00,400 --> 00:55:04,200 {\an2}Just got to try... get the head done for her. 1269 00:55:04,240 --> 00:55:05,560 {\an2}One minute left. 1270 00:55:05,600 --> 00:55:07,840 {\an2}Come on, you can do this. 1271 00:55:07,880 --> 00:55:11,080 {\an2}We can give him a tail. 1272 00:55:11,120 --> 00:55:12,960 {\an2}Go on, Norms. Got it. 1273 00:55:13,000 --> 00:55:15,520 {\an2}Your time is up. 1274 00:55:18,240 --> 00:55:19,840 {\an2}This is awesome. 1275 00:55:19,880 --> 00:55:21,400 {\an2}Look at that robin. 1276 00:55:21,440 --> 00:55:22,600 {\an1}HEAVY SIGH 1277 00:55:22,640 --> 00:55:24,400 {\an2}Piece of poo. 1278 00:55:30,720 --> 00:55:34,440 {\an8}It's judgment time for the show-stopping animal cakes. 1279 00:55:36,640 --> 00:55:39,400 {\an2}Cristy, would you like to bring up your Showstopper? 1280 00:55:44,960 --> 00:55:46,680 {\an2}It's beautifully conceived. 1281 00:55:46,720 --> 00:55:48,040 {\an2}PAUL: I love the colours of it 1282 00:55:48,080 --> 00:55:50,520 {\an2}and I love that river the duck's sitting on. 1283 00:55:50,560 --> 00:55:51,760 {\an2}This is isomalt lake. 1284 00:55:51,800 --> 00:55:53,520 {\an2}LOUD CRACK Oh. 1285 00:55:53,560 --> 00:55:55,040 {\an2}You've broken his lake. 1286 00:55:55,080 --> 00:55:56,560 {\an2}Oh, that's beautiful. 1287 00:56:01,520 --> 00:56:03,680 {\an2}That is a raspberry cake. Isn't that lovely? 1288 00:56:03,720 --> 00:56:05,560 {\an2}Oh, that's gorgeous, yeah. 1289 00:56:05,600 --> 00:56:07,320 {\an2}And the raspberry's really tart. 1290 00:56:07,360 --> 00:56:09,240 {\an2}It cuts through the sweetness of the white chocolate. 1291 00:56:09,280 --> 00:56:10,400 {\an2}It hits the side of your... Yeah. 1292 00:56:10,440 --> 00:56:13,440 {\an2}It's lovely. I must not eat any more of it. 1293 00:56:18,280 --> 00:56:20,360 {\an8}This is Maisie. And she's 1294 00:56:20,400 --> 00:56:22,200 {\an2}bursting with excitement. 1295 00:56:22,240 --> 00:56:23,560 {\an2}Look at her little face. 1296 00:56:23,600 --> 00:56:24,600 {\an1}LAUGHTER 1297 00:56:25,720 --> 00:56:26,880 {\an2}Rough and ready. 1298 00:56:26,920 --> 00:56:28,040 {\an2}She'd take that. 1299 00:56:29,920 --> 00:56:35,480 {\an2}She's made from lemon and orange sponge cake with lemon buttercream. 1300 00:56:35,520 --> 00:56:38,080 {\an2}Far more elegant inside than it is outside. 1301 00:56:38,120 --> 00:56:39,600 {\an2}Yes. 1302 00:56:42,160 --> 00:56:43,360 {\an2}Delicious. 1303 00:56:43,400 --> 00:56:45,840 {\an2}It's a straightforward cake and you've got the right level 1304 00:56:45,880 --> 00:56:47,760 {\an2}of flavours running through each layer. 1305 00:56:47,800 --> 00:56:50,800 {\an2}Not oversweet, just full of flavour, so well done, Keith. Well done. 1306 00:56:56,160 --> 00:56:58,160 {\an2}It looks like it's been run over. 1307 00:56:58,200 --> 00:56:59,280 {\an1}LAUGHTER 1308 00:57:00,680 --> 00:57:03,600 {\an2}Really nice cake. I like the flavour of the filling. 1309 00:57:03,640 --> 00:57:05,640 {\an2}I've never seen a spaniel that colour though. 1310 00:57:05,680 --> 00:57:07,080 {\an2}Me either. LAUGHTER 1311 00:57:07,120 --> 00:57:08,760 {\an2}Oh, right, yeah. 1312 00:57:13,480 --> 00:57:15,920 {\an2}That's really impressive. It's really good. 1313 00:57:15,960 --> 00:57:17,240 {\an2}It's orange sponge, 1314 00:57:17,280 --> 00:57:19,720 {\an2}lime curd and a cherry Swiss meringue buttercream. 1315 00:57:19,760 --> 00:57:21,040 {\an2}It's almost tutti frutti, 1316 00:57:21,080 --> 00:57:23,480 {\an2}where you've got several flavours all in one 1317 00:57:23,520 --> 00:57:24,800 {\an2}and you can't identify any of them. 1318 00:57:24,840 --> 00:57:26,800 {\an2}Mm, yeah, I know, I was struggling with what it was. 1319 00:57:26,840 --> 00:57:29,240 {\an2}But it is delicious. It is nice. 1320 00:57:34,480 --> 00:57:36,280 {\an2}It's astonishing to look at. 1321 00:57:36,320 --> 00:57:38,720 {\an2}It's just beautiful. It's so accurate. It's amazing. 1322 00:57:38,760 --> 00:57:40,800 {\an2}That could be turtle shell. 1323 00:57:40,840 --> 00:57:43,320 {\an2}This is orange and poppy seed cake 1324 00:57:43,360 --> 00:57:44,840 {\an2}with orange buttercream. 1325 00:57:47,920 --> 00:57:49,360 {\an2}It's quite stodgy. 1326 00:57:49,400 --> 00:57:52,000 {\an2}Mm. And it's overbaked quite dramatically. 1327 00:57:52,040 --> 00:57:55,040 {\an2}I think this is a classic case of style over substance. 1328 00:58:00,520 --> 00:58:02,120 {\an2}He's totally adorable. 1329 00:58:02,160 --> 00:58:03,960 {\an2}Let's see how he tastes. 1330 00:58:04,000 --> 00:58:06,360 {\an2}Sorry. Oh! Aw! 1331 00:58:07,880 --> 00:58:08,880 {\an2}Cake looks great. 1332 00:58:08,920 --> 00:58:11,240 {\an2}Rich chocolate with milk chocolate ganache 1333 00:58:11,280 --> 00:58:13,520 {\an2}and milk chocolate and dark chocolate buttercream. 1334 00:58:18,960 --> 00:58:21,880 {\an2}Buttercream on the outside goes beautifully with the chocolate, 1335 00:58:21,920 --> 00:58:23,680 {\an2}so the whole thing is very moreish. 1336 00:58:23,720 --> 00:58:25,800 {\an2}Mm, and very, very intense. 1337 00:58:25,840 --> 00:58:28,240 {\an2}I think you've done Bruno very proud. 1338 00:58:28,280 --> 00:58:30,800 {\an2}Oh, brilliant. Yeah, I think so. Amazing. Thank you. 1339 00:58:33,160 --> 00:58:34,240 {\an2}It's charming, 1340 00:58:34,280 --> 00:58:37,560 {\an2}and I love the way one of her eyes is completely gone with the fringe. 1341 00:58:39,120 --> 00:58:40,760 {\an2}The coffee and the date work well 1342 00:58:40,800 --> 00:58:43,240 {\an2}but there's quite a lot of buttercream in this. 1343 00:58:47,920 --> 00:58:50,600 {\an2}Quite flat here. What happened? 1344 00:58:50,640 --> 00:58:53,400 {\an2}Um, she's quite a flat dog. LAUGHTER 1345 00:58:53,440 --> 00:58:55,320 {\an2}She is - she doesn't have much body to her. 1346 00:58:55,360 --> 00:58:56,840 {\an2}I need to feed her a bit more. 1347 00:58:58,840 --> 00:59:01,160 {\an2}It's banana cake topped with a cinnamon crumble 1348 00:59:01,200 --> 00:59:03,160 {\an2}and with peanut butter frosting in between. 1349 00:59:07,120 --> 00:59:09,000 {\an2}That's a strong peanut, that. 1350 00:59:09,040 --> 00:59:10,800 {\an2}The peanut's quite dominant. 1351 00:59:10,840 --> 00:59:12,160 {\an2}I'm not getting any banana. 1352 00:59:12,200 --> 00:59:14,360 {\an2}I think less peanut would've been better. 1353 00:59:15,880 --> 00:59:17,520 {\an2}Go on, Gracie. 1354 00:59:17,560 --> 00:59:19,080 {\an2}She'll love you! 1355 00:59:20,760 --> 00:59:22,480 {\an2}You can eat that now, Dan. 1356 00:59:27,880 --> 00:59:29,240 {\an2}Straight off, it looks great. 1357 00:59:29,280 --> 00:59:31,360 {\an2}It's got real character to it in the face. 1358 00:59:31,400 --> 00:59:33,920 {\an2}Paul is now going to cut his head off I dare say. 1359 00:59:33,960 --> 00:59:36,400 {\an2}I'll go into its rear quarter. 1360 00:59:36,440 --> 00:59:39,800 {\an2}He is a ginger sponge, salted caramel buttercream, 1361 00:59:39,840 --> 00:59:41,800 {\an2}rhubarb jam, a hazelnut brittle 1362 00:59:41,840 --> 00:59:43,640 {\an2}and then black sesame buttercream. 1363 00:59:49,440 --> 00:59:52,640 {\an2}The rhubarb jam is excellent and so is the cake. 1364 00:59:52,680 --> 00:59:54,320 {\an2}You've got a sharpness from that rhubarb, 1365 00:59:54,360 --> 00:59:55,800 {\an2}so the ginger and the rhubarb marry, 1366 00:59:55,840 --> 00:59:57,960 {\an2}and then you have that hazelnut which is delicious. 1367 00:59:58,000 --> 01:00:01,040 {\an2}With a bit of crunch. You've done a really good job, Abbi. 1368 01:00:01,080 --> 01:00:02,640 {\an2}Thank you very much. 1369 01:00:02,680 --> 01:00:05,360 {\an2}Amos, would you like to bring up your Showstopper, please? 1370 01:00:19,400 --> 01:00:21,000 {\an2}PAUL: You can see what it is. 1371 01:00:21,040 --> 01:00:24,360 {\an2}It's a shame everything's sort of slipped slightly. 1372 01:00:24,400 --> 01:00:27,760 {\an2}Caramel sponge and then we have an apple buttercream. 1373 01:00:27,800 --> 01:00:31,800 {\an2}Your cake looks a little doughy, as if it's become compressed. 1374 01:00:38,200 --> 01:00:39,720 {\an2}It's tough as old boots. 1375 01:00:39,760 --> 01:00:42,880 {\an2}And on top of that, you've got the weight of everything going round it 1376 01:00:42,920 --> 01:00:44,520 {\an2}so it's concertinaed up. 1377 01:00:46,360 --> 01:00:47,560 {\an2}It's bone dry as well. 1378 01:00:48,920 --> 01:00:51,080 {\an2}Because you've kept it in the oven. 1379 01:00:51,120 --> 01:00:54,280 {\an2}Very stodgy, oversweet. 1380 01:00:54,320 --> 01:00:56,200 {\an2}Not your best day. 1381 01:00:56,240 --> 01:00:57,800 {\an2}Not in the slightest. 1382 01:01:02,000 --> 01:01:04,400 {\an2}Nicky, can you bring your Showstopper up, please? 1383 01:01:04,440 --> 01:01:05,560 {\an2}Here we go, Norman. 1384 01:01:10,600 --> 01:01:12,760 {\an2}So, Nicky, tell us about your beaver. 1385 01:01:14,200 --> 01:01:16,080 {\an1}LAUGHTER 1386 01:01:22,040 --> 01:01:24,440 {\an2}All right, I'll try again. 1387 01:01:24,480 --> 01:01:27,320 {\an2}So, Nicky, tell us about your Showstopper. 1388 01:01:27,360 --> 01:01:29,440 {\an2}Norman is made out of chocolate cake. 1389 01:01:29,480 --> 01:01:31,080 {\an2}He's got a blackberry jam 1390 01:01:31,120 --> 01:01:32,600 {\an2}and he's got a chocolate ganache 1391 01:01:32,640 --> 01:01:34,080 {\an2}that's got some rum in it. 1392 01:01:34,120 --> 01:01:38,080 {\an2}Straight out of a cartoon, isn't he? Yes, it's beautiful. 1393 01:01:38,120 --> 01:01:41,160 {\an2}Very heavy on the fondant on the outside, really thick. 1394 01:01:49,160 --> 01:01:51,040 {\an2}It's quite a solid cake, Nicky. 1395 01:01:51,080 --> 01:01:52,960 {\an2}Do you think you overbaked it? 1396 01:01:53,000 --> 01:01:55,400 {\an2}A little, but... A lot. A lot. 1397 01:01:55,440 --> 01:01:57,400 {\an2}Texture's all wrong, unfortunately. 1398 01:01:57,440 --> 01:01:59,040 {\an2}It is solid 1399 01:01:59,080 --> 01:02:02,080 {\an2}and it shouldn't be bone dry. It's a real shame. 1400 01:02:05,160 --> 01:02:08,160 {\an2}Tasha, would you like to bring up your Showstopper, please? 1401 01:02:18,640 --> 01:02:20,320 {\an2}That is incredible. 1402 01:02:20,360 --> 01:02:21,440 {\an2}Thank you. 1403 01:02:21,480 --> 01:02:22,560 {\an2}It's sensational. 1404 01:02:22,600 --> 01:02:25,040 {\an2}The pipework, the colour, the stance, 1405 01:02:25,080 --> 01:02:27,120 {\an2}you know instantly what it is. 1406 01:02:27,160 --> 01:02:28,640 {\an2}This robin has personality. 1407 01:02:30,320 --> 01:02:32,560 {\an2}So I've made a tahini sponge 1408 01:02:32,600 --> 01:02:36,240 {\an2}with a chocolate, ginger and tahini buttercream. 1409 01:02:47,400 --> 01:02:49,920 {\an2}I think of tahini as a savoury flavour 1410 01:02:49,960 --> 01:02:51,320 {\an2}and this is a cake, 1411 01:02:51,360 --> 01:02:53,520 {\an2}and it's not too savoury and it's not too sweet - 1412 01:02:53,560 --> 01:02:55,000 {\an2}it's just very delicious. 1413 01:02:59,000 --> 01:03:00,560 {\an2}I don't like that, Tasha. 1414 01:03:02,560 --> 01:03:03,800 {\an2}I love it. 1415 01:03:03,840 --> 01:03:06,480 {\an2}PRUE LAUGHS God, what a relief. 1416 01:03:06,520 --> 01:03:09,120 {\an2}I thought I was going to have my first big battle 1417 01:03:09,160 --> 01:03:11,480 {\an2}with Paul Hollywood on Bake Off 1418 01:03:11,520 --> 01:03:15,400 {\an2}because I would've gone to the wall to defend you if he meant it. 1419 01:03:15,440 --> 01:03:17,160 {\an2}I love the flavour of the tahini. 1420 01:03:17,200 --> 01:03:19,640 {\an2}And actually, the tahini with the chocolate, 1421 01:03:19,680 --> 01:03:21,840 {\an2}you've got a nice balance between the two. 1422 01:03:21,880 --> 01:03:23,360 {\an2}And it's such a big cake. 1423 01:03:23,400 --> 01:03:24,840 {\an2}That's a lot of work in that. 1424 01:03:24,880 --> 01:03:26,560 {\an2}I think you've done a fantastic job. 1425 01:03:26,600 --> 01:03:28,000 {\an2}Thank you so much. 1426 01:03:39,240 --> 01:03:43,400 {\an2}Wow! That was so much better than I could've ever imagined. 1427 01:03:45,000 --> 01:03:47,120 {\an2}It's a complete disaster. 1428 01:03:47,160 --> 01:03:49,320 {\an2}Where do I rank? 1429 01:03:49,360 --> 01:03:50,560 {\an2}Bottom? 1430 01:03:50,600 --> 01:03:52,600 {\an2}Literally praying to all the gods out there, 1431 01:03:52,640 --> 01:03:53,840 {\an2}fingers and toes crossed. 1432 01:03:53,880 --> 01:03:56,800 {\an2}I would be over the moon if I was here next week. 1433 01:03:56,840 --> 01:03:59,120 {\an2}But it would also be a shock. 1434 01:04:01,360 --> 01:04:04,280 {\an2}So it's been Alison's first week in the tent. 1435 01:04:04,320 --> 01:04:07,280 {\an2}It's been lovely. Slotted right in. I love our bakers as well. 1436 01:04:07,320 --> 01:04:09,400 {\an2}I really don't want to see anyone go today. 1437 01:04:09,440 --> 01:04:11,120 {\an2}Dan's done very well again. 1438 01:04:11,160 --> 01:04:13,360 {\an2}And Cristy. And I think Abbi has as well. 1439 01:04:13,400 --> 01:04:14,560 {\an2}Abbi's done really well. 1440 01:04:14,600 --> 01:04:17,920 {\an2}But it is going to be tricky to decide who's going to go home. 1441 01:04:17,960 --> 01:04:19,520 {\an2}For instance, Amos. Yeah. 1442 01:04:19,560 --> 01:04:22,560 {\an2}When you looked at his orca, the problem was it was so dense. 1443 01:04:22,600 --> 01:04:26,080 {\an2}So I think it automatically puts Amos in a very difficult position. 1444 01:04:26,120 --> 01:04:28,200 {\an2}I have to put Dana into that position. 1445 01:04:28,240 --> 01:04:30,240 {\an2}The peanut overwhelmed everything. 1446 01:04:30,280 --> 01:04:32,960 {\an2}There is somebody else who struggled over the last couple of days. 1447 01:04:33,000 --> 01:04:34,160 {\an2}Which would be Nicky. Was Nicky. 1448 01:04:34,200 --> 01:04:36,520 {\an2}Her beaver looked amazing but it was bone dry. 1449 01:04:36,560 --> 01:04:39,760 {\an2}Yeah. I don't like dry beavers, do you? 1450 01:04:39,800 --> 01:04:42,120 {\an2}Hate dry beavers. Am I in a Carry On film? 1451 01:04:42,160 --> 01:04:43,360 {\an2}Look, stop this. 1452 01:04:57,840 --> 01:04:59,560 {\an2}Congratulations, Bakers - 1453 01:04:59,600 --> 01:05:01,720 {\an2}you've got to the end of Cake Week. 1454 01:05:01,760 --> 01:05:06,800 {\an2}Now, I've got the lovely job of announcing Star Baker of the week. 1455 01:05:06,840 --> 01:05:09,120 {\an2}The first Star Baker is... 1456 01:05:13,480 --> 01:05:15,440 {\an2}..D to the A to the N, you know it's Dan! 1457 01:05:18,680 --> 01:05:19,920 {\an2}Congratulations. 1458 01:05:22,560 --> 01:05:25,320 {\an2}Unfortunately, that leaves me with such a horrible job 1459 01:05:25,360 --> 01:05:27,640 {\an2}cos it's the first week, and we're just getting to know you, 1460 01:05:27,680 --> 01:05:30,080 {\an2}but sadly someone does have to go. 1461 01:05:31,200 --> 01:05:33,080 {\an2}And that person is... 1462 01:05:40,440 --> 01:05:42,280 {\an2}..Amos. I'm sorry. 1463 01:05:43,480 --> 01:05:45,560 {\an1}INDISTINCT 1464 01:05:48,440 --> 01:05:51,040 {\an2}Sorry, mate. You did a good job. 1465 01:05:51,080 --> 01:05:54,560 {\an2}It was obviously the Showstopper that stopped my show. 1466 01:05:54,600 --> 01:05:58,120 {\an2}As soon as I heard my name, I came out of my body. 1467 01:06:04,360 --> 01:06:05,960 {\an2}Sorry. I'm fine. Sorry. 1468 01:06:15,720 --> 01:06:18,160 {\an2}You were amazing. Thank you. Thanks very much. 1469 01:06:18,200 --> 01:06:19,520 {\an2}NICKY: I'm shocked that I'm here 1470 01:06:19,560 --> 01:06:22,680 {\an2}and I'm really, really sad for Amos. 1471 01:06:22,720 --> 01:06:27,800 {\an2}What a warm-hearted, lovely man he is. 1472 01:06:27,840 --> 01:06:31,800 {\an2}Tomorrow, what you'll remember is you got into Bake Off. 1473 01:06:31,840 --> 01:06:35,440 {\an2}It's been amazing being in that group of people, walking in 1474 01:06:35,480 --> 01:06:39,760 {\an2}that tent on that first day and it's softening the blow a little bit. 1475 01:06:41,400 --> 01:06:44,480 {\an2}Well done, Dan. Oh, thank you so much. You were so good. 1476 01:06:44,520 --> 01:06:47,280 {\an2}Just surreal. Surreal, honestly. The dog did us proud. 1477 01:06:47,320 --> 01:06:50,320 {\an2}And he won me Star Baker, so nice one, Bruno. 1478 01:06:50,360 --> 01:06:51,760 {\an2}ABBI: I'm really pleased for Dan. 1479 01:06:51,800 --> 01:06:54,200 {\an2}They say that you're going to be like a family and I was like, 1480 01:06:54,240 --> 01:06:56,240 {\an2}"No," but actually, like, you are. 1481 01:06:56,280 --> 01:06:59,160 {\an2}The thought of losing just one of these people is devastating. 1482 01:06:59,200 --> 01:07:01,920 {\an2}The thought that we're all going to, one by one, 1483 01:07:01,960 --> 01:07:04,160 {\an2}drop off is like, oh, my goodness. 1484 01:07:04,200 --> 01:07:05,440 {\an2}Next time... 1485 01:07:05,480 --> 01:07:06,640 {\an2}Oh, hurry up. 1486 01:07:06,680 --> 01:07:08,480 {\an2}..the bakers brace for biscuits. 1487 01:07:08,520 --> 01:07:10,080 {\an2}Very concerned about this. 1488 01:07:10,120 --> 01:07:11,360 {\an2}With a sticky signature... 1489 01:07:11,400 --> 01:07:12,880 {\an2}I don't think it would be this messy. 1490 01:07:12,920 --> 01:07:14,000 {\an2}..a tricky technical... 1491 01:07:14,040 --> 01:07:15,600 {\an2}I don't know when they're going to be ready. 1492 01:07:15,640 --> 01:07:17,920 {\an2}..and a mind-bending illusion biscuit Showstopper... 1493 01:07:17,960 --> 01:07:20,440 {\an2}Chuffing heck. This is so realistic. 1494 01:07:20,480 --> 01:07:22,120 {\an2}..who will take the biscuit.. 1495 01:07:22,160 --> 01:07:24,080 {\an2}It's absolutely delicious. It is. 1496 01:07:24,120 --> 01:07:26,120 {\an2}..and whose cookie... Cristy? 1497 01:07:26,160 --> 01:07:27,600 {\an2}..will finally crumble? 1498 01:07:27,640 --> 01:07:28,960 {\an2}Have you used my biscuit dough? 1499 01:07:29,000 --> 01:07:30,880 {\an2}SHE GASPS You have! 1500 01:07:30,920 --> 01:07:33,480 {\an2}Are you a Star Baker in the making? 1501 01:07:33,520 --> 01:07:38,040 {\an2}If you'd like to apply for the next series of Bake Off, visit... 1502 01:07:43,640 --> 01:07:45,160 {\an2}Subtitles by Red Bee Media