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{\an1}GODFATHER THEME-STYLE MUSIC
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{\an2}Don Paul-eone.
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{\an2}Is it done?
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{\an2}I put a loaf of bread in his bed.
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{\an2}Good, he won't sleep for weeks.
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{\an2}Crumbs in the bed are a nightmare.
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{\an2}I have news.
A new addition to the family.
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{\an2}Breadfather.
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{\an2}It's day one of series 14.
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{\an2}Why has it taken so long
to come to see me?
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{\an2}I don't mean to brag, Breadfather,
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{\an2}but I've been very busy.
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{\an2}Daytime TV, hosting the Baftas
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{\an2}and I was in a Stormzy video.
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{\an2}He's a Grime artist. Ah!
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{\an2}The Breadfather often says
that joining this family
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{\an2}is like making
the perfect loaf of bread.
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{\an2}In order to rise, you first have
to prove.
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{\an2}Someone call?
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{\an2}No, no, I said prove, not Prue.
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{\an2}My mistake.
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{\an2}What do you say, Breadfather,
is she in?
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{\an2}Welcome to the family. Yes!
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{\an2}Do you want to do the honours?
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{\an2}Welcome to The Great British Bake
Off.
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{\an2}Thank you.
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{\an2}Are you eating dough balls again?
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{\an2}MUFFLED: They're stuck
to the inside of my cheeks!
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{\an1}BIRD KEENS
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{\an2}I don't really know how
I got here?
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{\an2}Feel like I'm a bit lost.
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{\an2}You know you can do experience days?
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{\an2}It feels like I'm on one of them.
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{\an2}Oh, I'm really terrified.
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{\an2}Thousands of amateur bakers
from across Britain applied.
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{\an2}I had success at my village show.
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{\an2}And that made me think,
"Give it a shot".
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{\an2}You know, what's
the worst that can happen?!
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{\an2}12 have made it
to the Bake Off tent.
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{\an2}Is this really happening?
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{\an2}My little tum is going
like a washing machine.
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{\an2}Over the next ten weeks, they'll
face 30 brand-new challenges.
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{\an2}I'm thinking one week at a time,
one bake at a time.
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{\an2}If it goes wrong,
we'll just key Paul's car.
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{\an2}Every aspect of their baking skill
will be tested.
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{\an1}SHE GASPS
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{\an2}I was not expecting my
first technical to go like this!
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{\an2}And everything they bake
will be judged by Prue Leith...
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{\an2}That is the cutest little cake.
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{\an2}..and Paul Hollywood.
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{\an2}It looks like it's been run over!
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{\an2}I feel like I'll just get lost
in Paul's eyes, to be honest.
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{\an2}We'll have to keep
it PG, unfortunately.
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{\an2}I can't see.
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{\an2}ALISON HAMMOND: Each week,
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{\an2}those that rise
will be crowned Star Baker.
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{\an2}Can you believe it?! Yes.
This is huge!
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{\an2}Stop ramping up the pressure!
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{\an2}Those that crumble...
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{\an2}Baking for my life.
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{\an2}..will leave the tent.
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{\an2}Ah, it's lovely out there.
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{\an2}But who will go on to win?
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{\an2}Why this is doing to me?
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{\an2}It's gonna take you ages
to wash that off.
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{\an2}You're putting me off my stride!
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{\an2}The Great British Bake Off.
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{\an2}So, Nicky, tell us
about your beaver.
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{\an1}CRESCENDO OF GIGGLES
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{\an2}It's cake week, and,
after three challenges,
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{\an2}we'll crown our first Star Baker
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{\an2}but one baker will
have to leave the tent.
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{\an2}Hello, bakers. Welcome,
lovely to see you all.
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{\an2}Welcome to the tent.
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{\an2}Now, before we start,
I know what you're thinking.
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{\an2}Things look a little bit
different this year.
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{\an2}That's right - Paul's
had his beard reshaped.
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{\an2}I think it's a triumph, personally.
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{\an2}Also, we have a new host,
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{\an2}so let's welcome
to the tent Alison.
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{\an2}Ah, thanks, Noel. Hi, everyone!
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{\an2}I am so excited
to be joining the show and,
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{\an2}I'm just thrilled to meet you
bakers. It's lovely to see you all.
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{\an2}Also, can I introduce you to Daryl,
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{\an2}a BSL interpreter
for one of the bakers?
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{\an2}BOTH: Welcome to the tent.
Thank you.
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{\an2}It's time for your first-ever
Signature Challenge.
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{\an2}The judges would like you
to make a vertical layer cake.
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{\an2}Now, the judges are looking
for perfectly baked sponge
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{\an2}which will be rolled with
a filling so that, when sliced,
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{\an2}it will reveal neat,
vertical layers.
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{\an2}You've got two hours.
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{\an2}This is the bit you're most looking
forward to, isn't it?
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{\an2}I can't wait. Let me get ready.
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{\an2}Shall we hold hands?
OK, let's do it together.
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{\an2}You wanna kick it off? Yeah.
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{\an2}On your marks...
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{\an2}..Get set...
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{\an2}..Bake!
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{\an2}That was amazing.
THEY CHUCKLE
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{\an2}Hoo-hoo!
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{\an2}It's actually happening!
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{\an2}Just trying to process it all
at the moment, to be honest.
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{\an2}It's just a mad experience.
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{\an2}I am baking for my life. Ha-ha!
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{\an2}How long have we got left?
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{\an2}I've only just started
but I'm already panicking.
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{\an2}Vertical layered cake.
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{\an2}It's a bit like
a Swiss roll standing up.
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{\an2}So, you cut into it, you
see these very strong lines.
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{\an2}We want cleanly defined
vertical layers of cake,
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{\an2}filling, cake, filling, cake.
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{\an2}We expect a bit of height
to these cakes.
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{\an2}Colour, plenty of flavours.
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{\an2}Now if the bakers say
"I've got apple in here,
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{\an2}"I've got pineapple in there,
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{\an2}"I've got lemon in there,"
I wanna taste it.
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{\an2}If the bakers don't
get their cakes
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{\an2}into the oven in time, get them out,
get them cool before they fill them
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{\an2}and decorate them, then
they're going to be too warm.
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{\an2}They will lose shape,
they'll slump
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{\an2}or we'll have
a complete disaster.
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{\an2}Morning, Rowan.
How are you doing?
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{\an2}Oh, my gosh! It's real. Hello.
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{\an2}What are you gonna be making?
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{\an2}I am making chocolate
and raspberry vertical cake.
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{\an2}It's inspired by a birthday cake
I made for my 21st
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{\an2}which was actually a wedding cake.
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{\an2}21-year-old Rowan
from West Yorkshire
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{\an2}is this year's youngest baker
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{\an2}and is studying English
at university.
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{\an2}Put it back in the right place
or the librarian'll kill you.
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{\an2}His vertical wedding cake will see
dark chocolate sponge wrap around
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{\an2}a raspberry Swiss buttercream.
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{\an2}You had a wedding cake for your
21st birthday? Yeah. I love you.
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{\an2}It's because you're worth it,
isn't it, babes?
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{\an2}That's the thing. Self-love.
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{\an2}Whilst Rowan plans to tie
the knot with himself...
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{\an2}Nervous as anything.
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{\an2}..Nicky's aiming to marry
two classic flavours.
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{\an2}It's a orange and lemon cake
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{\an2}because myself and my sister
used to play a skipping game to
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{\an2}"Oranges and lemons
sing the bells of St Clement's."
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{\an2}Nicky grew up in Dundee
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{\an2}and after a career in the skies,
she's landed in the West Midlands,
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{\an2}close to her granddaughters
Edie and Matilda.
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{\an2}En garde! Hai!
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{\an2}She hopes to take off
in the competition with
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{\an2}a blood orange Swiss roll sponge,
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{\an2}lemon curd and an orange
and rosemary syrup.
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{\an2}Cabin crew.
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{\an2}Does that mean you're gonna present
all your bakes
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{\an2}on a little rectangle tray?!
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{\an2}There you go, Paul.
Drop it down.
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{\an2}Paul, put your seat belt
on and try this!
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{\an1}NICKY GUFFAWS
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{\an2}Dan's also hoping to land
a British classic.
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{\an2}I'm doing a rhubarb
and custard cake today,
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{\an2}with rhubarb out of my garden.
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{\an2}Dan is a resources planner
and lives in Cheshire
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{\an2}with his wife Natalie
and sons Sam and Rory.
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{\an2}Oh, Rory.
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{\an2}As well as growing rhubarb
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{\an2}he's recently begun
brewing his own beer.
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{\an2}Tastes absolutely awful.
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{\an2}He'll add fresh rhubarb compote
to his filling
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{\an2}and cover his cake
in cream cheese icing.
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{\an2}What about decoration?
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{\an2}I've poached some rhubarb slices
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{\an2}and they're just gonna go round
the outside,
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{\an2}so it's very pink and very me.
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{\an2}Good luck, mate.
Thank you very much.
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{\an2}I just wanna tell you
one little thing.
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{\an2}I don't like rhubarb,
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{\an2}so please don't take offence
if I don't eat it.
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{\an2}I'm gonna win you over.
Honestly, I'll win you over!
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{\an2}It derives from Jaffa Cake
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{\an2}which I used to have all the time
as a kid.
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{\an2}So the main stars are the dark
chocolate and the blood orange.
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{\an2}Amos is a delicatessen manager
from Nottingham
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{\an2}and still bakes
with his mum, Antoinette.
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{\an2}His vertical Jaffa Cake features
blood orange and dark chocolate
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{\an2}in two contrasting decorative drips.
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{\an2}There's blood orange flavour in
the actual sponge, as well.
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{\an2}I think I'm going
a bit ahead of myself
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{\an2}so I need to slow down, maybe.
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{\an2}That's what my mum always says -
"Slow down."
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{\an2}The judges are expecting
a light, fluffy sponge
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{\an2}but it still needs
to be flexible enough to roll.
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{\an2}I've gone for a classic Swiss roll
recipe, really. Nothing fancy!
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{\an2}But not everyone's gone
for a classic.
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{\an2}I'm making a genoise sponge
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{\an2}because I always see genoise
on Bake Off.
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{\an2}It's just a Swiss roll on its end.
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{\an2}And I can't help but think...
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{\an2}..why?
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{\an2}Tasha lives in London
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{\an2}and, before working for
a children's charity,
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{\an2}she was a ski instructor in Japan.
200
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{\an1}SHE LAUGHS
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{\an2}She'll attempt to roll her black
sesame genoise sponge around
202
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{\an2}a sharp lime and yuzu curd.
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{\an2}Are you happy?
204
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{\an2}No. I'm looking round
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{\an2}and everyone else has gone
for a more robust sponge.
206
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{\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
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{\an2}and I've just been a bit like...
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{\an2}What was his face like?
I don't wanna do an impression,
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{\an2}but I kind of do. Yeah, go on -
do an impression of Paul.
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{\an2}That's it! That's it! It's perfect.
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{\an2}The thin sponge for
a vertical layer cake
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{\an2}bakes in a matter of minutes.
Wish me luck.
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{\an2}A fraction too long in the oven
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{\an2}and it will crack
as soon as it's rolled.
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{\an2}But for his giant
wedding cake... Ugh!
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{\an2}..Rowan will need to perfectly bake
three sponges at the same time.
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{\an2}We'll make it work.
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{\an2}Do you think that'll work?
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{\an2}And Cristy is aiming just as high.
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{\an2}Try and get 'em all in
at the same time.
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{\an2}I'm making a lemon meringue, like,
vertical cake
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{\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