1
00:00:02,400 --> 00:00:03,640
In the beginning...

2
00:00:03,680 --> 00:00:05,920
# There may be trouble ahead... #

3
00:00:05,960 --> 00:00:08,400
How far do you think you could go
in this competition?

4
00:00:08,440 --> 00:00:09,880
Maybe tomorrow?
NOEL LAUGHS

5
00:00:09,920 --> 00:00:11,080
..there were 12.

6
00:00:11,120 --> 00:00:14,160
I keep telling myself nothing bad
ever happens on Bake Off.

7
00:00:14,200 --> 00:00:15,840
Oh!

8
00:00:15,880 --> 00:00:17,840
Oh, I've had a mare.

9
00:00:17,880 --> 00:00:20,040
This is ridiculous!

10
00:00:20,080 --> 00:00:21,240
Especially not to me.

11
00:00:24,120 --> 00:00:25,240
Now...

12
00:00:26,360 --> 00:00:27,400
..there are three.

13
00:00:27,440 --> 00:00:30,760
I don't know if I've ever worked
this fast in my whole life.

14
00:00:30,800 --> 00:00:31,840
The winner...

15
00:00:33,480 --> 00:00:35,160
Can I do more tuiles? Maybe.

16
00:00:35,200 --> 00:00:38,240
..of The Great British Bake Off...

17
00:00:38,280 --> 00:00:39,600
It's gonna be so tight.

18
00:00:39,640 --> 00:00:40,720
..is...

19
00:00:40,760 --> 00:00:41,960
Wait. Oh, my God.

20
00:00:42,000 --> 00:00:43,080
Oh, my God!

21
00:00:43,120 --> 00:00:45,200
THUNDER CRASHES

22
00:01:08,760 --> 00:01:10,600
The final. Last one.
TOM SIGHS

23
00:01:10,640 --> 00:01:11,720
Here we go.

24
00:01:11,760 --> 00:01:14,640
After nine weeks and 27 challenges...

25
00:01:14,680 --> 00:01:15,760
It's so empty.

26
00:01:15,800 --> 00:01:17,000
It is so empty.

27
00:01:17,040 --> 00:01:19,520
..just three more bakes
stand between our finalists

28
00:01:19,560 --> 00:01:21,480
and the Bake Off crown.
Good luck, guys.

29
00:01:21,520 --> 00:01:24,000
Hey! Where's mine? Oh!

30
00:01:24,040 --> 00:01:25,240
From week one,

31
00:01:25,280 --> 00:01:27,280
Jasmine's hardly put a foot wrong.

32
00:01:27,320 --> 00:01:29,440
Well, I think they look neat
as a pin.

33
00:01:29,480 --> 00:01:31,280
Her command of classic flavours...

34
00:01:31,320 --> 00:01:32,760
Milk chocolate and hazelnut.

35
00:01:32,800 --> 00:01:34,120
They're delicious.

36
00:01:34,160 --> 00:01:35,400
..flawless execution...

37
00:01:35,440 --> 00:01:37,520
It's very neat, precise.

38
00:01:37,560 --> 00:01:38,680
It's very Jasmine.

39
00:01:38,720 --> 00:01:40,320
..and incredible work ethic

40
00:01:40,360 --> 00:01:42,160
has seen her scoop
two handshakes.

41
00:01:42,200 --> 00:01:44,640
Oh, my goodness!Oh!
APPLAUSE

42
00:01:44,680 --> 00:01:47,360
And she's only the second
in Bake Off history...

43
00:01:47,400 --> 00:01:49,120
Jasmine! Jasmine.

44
00:01:49,160 --> 00:01:50,960
..to score five Star Baker wins.

45
00:01:51,000 --> 00:01:52,280
Jasmine.

46
00:01:52,320 --> 00:01:55,960
It feels like all my hard work,
it's all paid off.

47
00:01:56,000 --> 00:01:58,120
I would really, really,
really love to win.

48
00:01:59,320 --> 00:02:00,360
Like, really love it.

49
00:02:03,040 --> 00:02:05,320
Tom's creativity and eye
for design...

50
00:02:05,360 --> 00:02:07,720
It's unique. I've never seen
anything quite like that before.

51
00:02:07,760 --> 00:02:10,280
..impressed from the very
beginning... It's faultless.

52
00:02:10,320 --> 00:02:12,440
..earning him two Hollywood
handshakes.

53
00:02:12,480 --> 00:02:13,880
Well done. Stop it!

54
00:02:13,920 --> 00:02:16,120
And he was the first
of our finalists...

55
00:02:16,160 --> 00:02:18,160
T to the O to the M.
Yes, Tom!

56
00:02:18,200 --> 00:02:19,960
..to become Star Baker.

57
00:02:20,000 --> 00:02:22,000
But despite a strong start... Ugh!

58
00:02:22,040 --> 00:02:24,640
..his path to the final
has been bumpy.

59
00:02:24,680 --> 00:02:26,720
The flavours and textures, for me,
not there.

60
00:02:26,760 --> 00:02:29,680
Sometimes struggling to
achieve both style and substance...

61
00:02:29,720 --> 00:02:33,160
It's more exciting to look at...
Yeah. ..than it is to eat.

62
00:02:33,200 --> 00:02:36,080
..he scraped through
last week's semifinal.

63
00:02:36,120 --> 00:02:37,720
There is zero chance I ever thought

64
00:02:37,760 --> 00:02:41,000
I was gonna be standing here in
the final, so I'm not even nervous.

65
00:02:41,040 --> 00:02:44,240
I just feel so excited
and lucky to be here.

66
00:02:44,280 --> 00:02:48,120
I feel like everyone's slightly
playing it safe apart from you.

67
00:02:48,160 --> 00:02:49,200
I could die on that hill.

68
00:02:49,240 --> 00:02:52,600
A risk-taker, Aaron's fondness
for unusual flavours...

69
00:02:52,640 --> 00:02:55,040
Grapefruit and mint.
Yuzu with a bit of pear.

70
00:02:55,080 --> 00:02:56,680
..hasn't always hit the mark.

71
00:02:56,720 --> 00:02:58,560
Those flavours
are absolutely delicious,

72
00:02:58,600 --> 00:03:00,560
but I don't think
they go very well together.

73
00:03:00,600 --> 00:03:03,240
But when he gets it right...
Yes, Aaron.

74
00:03:03,280 --> 00:03:05,880
..the results are astonishing.
That's pretty faultless.

75
00:03:05,920 --> 00:03:08,080
Yeah!

76
00:03:08,120 --> 00:03:11,440
And while he took the Star Baker
crown in Chocolate Week...

77
00:03:11,480 --> 00:03:12,760
Oh, my God! Yeah!

78
00:03:12,800 --> 00:03:15,920
..there's another coveted
Bake Off accolade that's eluded him.

79
00:03:15,960 --> 00:03:17,640
For a long time,
I was just daydreaming

80
00:03:17,680 --> 00:03:21,640
about getting a handshake,
but now the focus is on winning.

81
00:03:21,680 --> 00:03:22,760
Jasmine is the one to beat,

82
00:03:22,800 --> 00:03:25,120
but I also think everyone's got
an equal chance today,

83
00:03:25,160 --> 00:03:26,800
so it could be anyone's.

84
00:03:26,840 --> 00:03:27,960
I hope it's mine.

85
00:03:31,880 --> 00:03:34,040
Congratulations, bakers.

86
00:03:34,080 --> 00:03:38,720
You have made it to the final of
The Great British Bake Off.

87
00:03:38,760 --> 00:03:39,800
Just enjoy yourselves.

88
00:03:39,840 --> 00:03:41,800
Throw yourself into it
and have a good time.

89
00:03:41,840 --> 00:03:42,880
But try and win.

90
00:03:42,920 --> 00:03:45,520
LAUGHTER

91
00:03:45,560 --> 00:03:47,640
So,
for your last ever signature bake,

92
00:03:47,680 --> 00:03:48,720
the judges would like you

93
00:03:48,760 --> 00:03:52,360
to bake 12 filled
and iced finger buns.

94
00:03:52,400 --> 00:03:55,040
You have to make two batches of six

95
00:03:55,080 --> 00:03:58,440
that differ in flavours
and decoration.

96
00:03:58,480 --> 00:04:01,640
You have two hours and 45 minutes.

97
00:04:01,680 --> 00:04:02,960
On your marks.

98
00:04:03,000 --> 00:04:04,720
Get set. Bake!

99
00:04:06,800 --> 00:04:09,640
Oh, my gosh.
It's the final-ever signature bake.

100
00:04:09,680 --> 00:04:12,200
Here we go. Buckle up.
We're on our way!

101
00:04:12,240 --> 00:04:14,320
I love iced buns.

102
00:04:14,360 --> 00:04:16,800
They're just so nostalgic
and simple.

103
00:04:16,840 --> 00:04:19,800
The bakers' final signature
challenge is an interesting one.

104
00:04:19,840 --> 00:04:23,160
It's an iced bun.
Classic bakery favourite.

105
00:04:23,200 --> 00:04:26,320
The perfect iced finger is very even
in shape.

106
00:04:26,360 --> 00:04:28,040
It's extremely light,

107
00:04:28,080 --> 00:04:32,240
soft dough with some very smooth,
luxurious icing.

108
00:04:32,280 --> 00:04:34,640
Now, that sounds incredibly simple,

109
00:04:34,680 --> 00:04:38,760
but, actually, to make that bread
in the time is really difficult.

110
00:04:38,800 --> 00:04:40,640
They'll have
to use every single minute

111
00:04:40,680 --> 00:04:43,240
to rise and prove
their iced fingers,

112
00:04:43,280 --> 00:04:45,960
because that's the secret
with a good bun.

113
00:04:46,000 --> 00:04:48,240
Yes,
we want all the beautiful toppings,

114
00:04:48,280 --> 00:04:50,600
fantastic fillings,
but more importantly,

115
00:04:50,640 --> 00:04:53,520
the texture of
that iced bun has to be spot-on.

116
00:04:53,560 --> 00:04:55,560
Fail that and that'll be it.

117
00:04:55,600 --> 00:04:57,240
Morning, Tom. Morning.
How're we doing?

118
00:04:57,280 --> 00:04:59,880
Welcome to the final.
Thank you so much. Congratulations.

119
00:04:59,920 --> 00:05:02,120
So, tell us all about
your iced buns.

120
00:05:02,160 --> 00:05:03,200
An iced finger bun,

121
00:05:03,240 --> 00:05:04,560
it's like a hot dog bun,
isn't it? It is, yeah.

122
00:05:04,600 --> 00:05:05,640
With icing on it. Mm-hm.

123
00:05:05,680 --> 00:05:06,760
So I thought I'd just
make a hot dog.

124
00:05:06,800 --> 00:05:10,640
So it's a peaches and cream cheese
buttercream frankfurter,

125
00:05:10,680 --> 00:05:13,360
and then some candied nuts instead
of the crunchy onions. Nice.

126
00:05:13,400 --> 00:05:16,240
Tom's hot dog finger buns
will be topped with

127
00:05:16,280 --> 00:05:17,560
a lemon icing mustard

128
00:05:17,600 --> 00:05:20,840
and served alongside
six pina colada-inspired buns,

129
00:05:20,880 --> 00:05:23,160
topped with
a boozy rum icing.

130
00:05:23,200 --> 00:05:25,160
Have you practised this
and done it well in the time?

131
00:05:25,200 --> 00:05:26,520
Yeah, I've actually been super happy

132
00:05:26,560 --> 00:05:28,160
with how
the dough has been coming out.

133
00:05:28,200 --> 00:05:29,640
Gorgeous crumb, really soft.

134
00:05:29,680 --> 00:05:31,160
You press it,
it bounces back.

135
00:05:31,200 --> 00:05:32,600
Well, good luck, Tom. Thanks, guys.

136
00:05:32,640 --> 00:05:34,960
Have a good time, Tom.
Thank you, Prue.

137
00:05:35,000 --> 00:05:37,280
While Tom spent his pre-final
practices

138
00:05:37,320 --> 00:05:39,360
perfecting bread
for his finger buns...

139
00:05:39,400 --> 00:05:41,120
A nice bun is nothing but dough,

140
00:05:41,160 --> 00:05:42,840
so it's super important the dough
goes right.

141
00:05:42,880 --> 00:05:46,160
..Aaron spent it in A&E.
I can't believe you broke your toe.

142
00:05:46,200 --> 00:05:48,160
HE LAUGHS
Don't break anything today.

143
00:05:48,200 --> 00:05:49,800
No tumbles, no acrobatics.

144
00:05:49,840 --> 00:05:52,600
To be honest, it's so much better
than it was the other day.

145
00:05:52,640 --> 00:05:53,880
I was sat there on the bed going...

146
00:05:53,920 --> 00:05:55,400
HE MUMBLES

147
00:05:55,440 --> 00:05:58,040
Throw the pain away.
Speaking in tongues! Throw it.

148
00:05:59,080 --> 00:06:01,320
While Aaron is a little
tentative on his toes,

149
00:06:01,360 --> 00:06:04,000
he's much more confident
in his finger buns,

150
00:06:04,040 --> 00:06:05,680
six of which he'll be flavouring

151
00:06:05,720 --> 00:06:07,120
with strawberry and rhubarb,

152
00:06:07,160 --> 00:06:08,400
while the rest will be filled with

153
00:06:08,440 --> 00:06:09,800
a pear and
yuzu compote

154
00:06:09,840 --> 00:06:11,520
and a hazelnut
cream mousseline.

155
00:06:11,560 --> 00:06:14,480
If you have three good bakes now,
you've done it. I know!

156
00:06:14,520 --> 00:06:17,000
I'm just hoping to actually leave
here with a handshake.

157
00:06:17,040 --> 00:06:18,760
I might be able to organise
that for you.

158
00:06:18,800 --> 00:06:21,200
You reckon? Yeah, on the dark web.

159
00:06:21,240 --> 00:06:22,480
There's a look-alike.

160
00:06:22,520 --> 00:06:25,080
You meet him in an alley at midnight
and he just goes...

161
00:06:27,000 --> 00:06:29,480
In his bid for
the elusive Hollywood handshake...

162
00:06:29,520 --> 00:06:32,400
I live in hope. ..Aaron is aiming
for buns with a light,

163
00:06:32,440 --> 00:06:33,480
fluffy texture.

164
00:06:33,520 --> 00:06:36,720
It's just a simple bread dough
with an egg yolk and some butter.

165
00:06:36,760 --> 00:06:38,680
It's like a really light brioche.

166
00:06:38,720 --> 00:06:41,120
But Tom is having issues
with his dough.

167
00:06:41,160 --> 00:06:43,160
It's definitely feeling on
the dry side.

168
00:06:43,200 --> 00:06:46,680
First prove can do wonders,
so let's hope and pray.

169
00:06:46,720 --> 00:06:49,400
I'm going to prove for about
45 minutes.

170
00:06:49,440 --> 00:06:52,520
I'm gonna prove that for as long
as I can.

171
00:06:52,560 --> 00:06:54,680
Normally I'd want to do 45 minutes,

172
00:06:54,720 --> 00:06:57,880
but I really need to leave time
for the second prove.

173
00:06:57,920 --> 00:07:00,000
I've just got to do
the same as I did in Bread Week

174
00:07:00,040 --> 00:07:01,880
and then it should be OK.

175
00:07:01,920 --> 00:07:04,240
With a Bread Week win behind her,

176
00:07:04,280 --> 00:07:07,320
Jasmine's hoping to impress again
with finger buns flavoured

177
00:07:07,360 --> 00:07:08,800
with strawberry and lemon,

178
00:07:08,840 --> 00:07:10,640
and apricot and
white chocolate.

179
00:07:10,680 --> 00:07:14,280
The final, regardless
of your five times Star Baker,

180
00:07:14,320 --> 00:07:15,680
is actually a great leveller.

181
00:07:15,720 --> 00:07:17,120
It's like the final at Wembley -

182
00:07:17,160 --> 00:07:19,000
whichever team turns
up's going to win.

183
00:07:19,040 --> 00:07:22,520
I feel like I need
to bring it this week. Yeah.

184
00:07:22,560 --> 00:07:24,720
With the first prove well
under way...

185
00:07:24,760 --> 00:07:26,160
Bread is rising.

186
00:07:26,200 --> 00:07:28,520
..the bakers' focus has turned
to fillings.

187
00:07:28,560 --> 00:07:30,040
This is gonna be a peach
buttercream.

188
00:07:30,080 --> 00:07:32,480
This is gonna be the frankfurter
that sits inside of the bun.

189
00:07:32,520 --> 00:07:36,600
And while a classic finger bun is
a study of simplicity... Come on.

190
00:07:36,640 --> 00:07:40,400
..Prue and Paul will be expecting
flavours worthy of a final.

191
00:07:40,440 --> 00:07:43,840
This is my apricot jam.
I've looked over the last ten weeks

192
00:07:43,880 --> 00:07:46,840
and seen what flavours
that the judges have enjoyed,

193
00:07:46,880 --> 00:07:48,320
and I'm bringing them back
to the tent.

194
00:07:48,360 --> 00:07:49,880
Have you got any surprises
for us this week?

195
00:07:49,920 --> 00:07:51,400
Cos you always go
your own way, don't you?

196
00:07:51,440 --> 00:07:52,480
Pear and hazelnut.

197
00:07:52,520 --> 00:07:55,040
A splash of yuzu juice.
That's bold.

198
00:07:55,080 --> 00:07:57,960
I've got a good feeling about you.
Don't get my hopes up, Noel.

199
00:07:58,000 --> 00:08:00,680
Why not? In case it all goes...
Dare to dream.

200
00:08:00,720 --> 00:08:02,640
That is true,
you should always dare to dream.

201
00:08:02,680 --> 00:08:04,520
From a child,

202
00:08:04,560 --> 00:08:06,440
he's always been determined
to do everything.

203
00:08:06,480 --> 00:08:07,520
Is that beans?

204
00:08:07,560 --> 00:08:09,280
There's not one knife
and fork in sight.

205
00:08:09,320 --> 00:08:11,720
AARON LAUGHS
You ate with your hands.

206
00:08:11,760 --> 00:08:13,560
Well, I suppose I taught him
resilience

207
00:08:13,600 --> 00:08:17,280
and I always taught him
that you follow your dreams,

208
00:08:17,320 --> 00:08:19,960
and he has. He's gone for it.

209
00:08:20,000 --> 00:08:23,200
So that's where he gets
his determination from, his mum.

210
00:08:23,240 --> 00:08:24,440
GRACE CHUCKLES

211
00:08:24,480 --> 00:08:26,560
THEY CHEER

212
00:08:26,600 --> 00:08:28,400
And Aaron has never
given up on his dream

213
00:08:28,440 --> 00:08:30,000
of entering the tent.

214
00:08:30,040 --> 00:08:32,760
I first applied I think it was 2017

215
00:08:32,800 --> 00:08:34,000
and I applied the year after.

216
00:08:34,040 --> 00:08:37,640
And as the years went on,
I just didn't think I had the skill,

217
00:08:37,680 --> 00:08:41,640
but I always trusted that I had
the tenacity to actually try.

218
00:08:41,680 --> 00:08:43,800
Ah, I'm so proud, babe. Thank you.

219
00:08:44,880 --> 00:08:47,000
I've had so much encouragement
from my friends and family

220
00:08:47,040 --> 00:08:49,440
who want me to succeed

221
00:08:49,480 --> 00:08:52,760
and do well and follow something
which I'm really passionate about.

222
00:08:52,800 --> 00:08:54,720
Yes! Cheers!

223
00:08:54,760 --> 00:08:56,880
What would it mean
to him to win?

224
00:08:57,880 --> 00:08:59,240
Everything.

225
00:08:59,280 --> 00:09:02,400
Because it's been six, seven years
in the making,

226
00:09:02,440 --> 00:09:04,960
I think it would be everything.

227
00:09:05,000 --> 00:09:08,280
Yeah, hopefully Aaron will believe
in Aaron like we do... Yes.

228
00:09:08,320 --> 00:09:12,600
..if he were to win. He'd finally be
like, "Yes, I am good." Yes.

229
00:09:12,640 --> 00:09:14,120
You never know.

230
00:09:14,160 --> 00:09:16,600
We shall see. If you believe.
I don't think believing's enough.

231
00:09:16,640 --> 00:09:19,080
I think it's got to taste good,
it's got to look good...

232
00:09:19,120 --> 00:09:21,920
And a little bit of originality.
Yeah, a little bit of you.

233
00:09:21,960 --> 00:09:23,960
A little bit of you?
Well, not you, bit of me.

234
00:09:24,000 --> 00:09:26,200
If it shows a little bit of me,
you've gone wrong somewhere.

235
00:09:26,240 --> 00:09:27,880
AARON LAUGHS
OK.

236
00:09:27,920 --> 00:09:30,760
With the first prove pushed
as far as they dare...

237
00:09:30,800 --> 00:09:33,680
I don't know why I'm feeling nervous
because I did well in Bread Week,

238
00:09:33,720 --> 00:09:35,840
but it's just stressing me out
this week.

239
00:09:35,880 --> 00:09:38,960
..the bakers face a race
to shape their buns.

240
00:09:39,000 --> 00:09:40,040
It's definitely not going to be

241
00:09:40,080 --> 00:09:42,720
the nicest dough in the world,
but we just have to keep moving.

242
00:09:42,760 --> 00:09:45,200
So I'm just folding them in
to get the ball.

243
00:09:45,240 --> 00:09:48,040
From here,
I'll roll it out into fingers.

244
00:09:48,080 --> 00:09:50,520
But with finger buns,
size matters.

245
00:09:50,560 --> 00:09:51,840
Too long and thin

246
00:09:51,880 --> 00:09:54,400
and they won't have the height
the judges expect.

247
00:09:54,440 --> 00:09:55,600
Come on, let's go.

248
00:09:55,640 --> 00:09:58,040
But short and fat
and they'll lack that classic,

249
00:09:58,080 --> 00:10:00,240
elegant finger shape.

250
00:10:00,280 --> 00:10:03,080
Ooh, look at your little iced buns!
Looking beautiful.

251
00:10:03,120 --> 00:10:04,720
Thank you very much.
But one baker...

252
00:10:04,760 --> 00:10:05,800
What are you looking at?

253
00:10:05,840 --> 00:10:07,400
I literally don't understand
what has happened.

254
00:10:07,440 --> 00:10:09,560
..has other concerns. Look at that.

255
00:10:09,600 --> 00:10:11,440
Like, that should just
be really soft.

256
00:10:11,480 --> 00:10:13,440
Something else has happened there.

257
00:10:16,760 --> 00:10:18,480
I think I know
what one of the problems is.

258
00:10:24,520 --> 00:10:29,040
I put citric acid instead
of salt into the dough.

259
00:10:29,080 --> 00:10:31,000
Oh, Alison,
they just look really similar

260
00:10:31,040 --> 00:10:32,600
and I just wasn't paying
enough attention.

261
00:10:32,640 --> 00:10:34,840
Oh, no, Tom. I just thought,
"That's salt there, obviously."

262
00:10:34,880 --> 00:10:36,080
Then I suddenly thought,

263
00:10:36,120 --> 00:10:37,520
"Oh, do you think your family
are proud of you?"

264
00:10:37,560 --> 00:10:39,480
And then I was like, "No, don't say
that now when I've made a mistake."

265
00:10:39,520 --> 00:10:41,240
I need to keep on...
But you've got to remember,

266
00:10:41,280 --> 00:10:43,200
they're still proud of you no matter
what the outcome. No, yes.

267
00:10:43,240 --> 00:10:45,360
Look at you. Tom, look at you, man.

268
00:10:45,400 --> 00:10:47,400
You are something to be proud of.

269
00:10:47,440 --> 00:10:49,200
Stop it.

270
00:10:49,240 --> 00:10:50,360
Growing up,

271
00:10:50,400 --> 00:10:52,720
my relationship with food has
been interesting

272
00:10:52,760 --> 00:10:56,280
because I knew I was gay from
a really young age,

273
00:10:56,320 --> 00:10:59,880
which meant I had quite a lot
of time to learn how to hide it.

274
00:10:59,920 --> 00:11:02,440
Baking was the one thing that
I would allow myself to indulge in

275
00:11:02,480 --> 00:11:04,880
that felt I was able
to be myself.

276
00:11:04,920 --> 00:11:07,400
But what started
as a form of escapism

277
00:11:07,440 --> 00:11:09,480
soon became an obsession.

278
00:11:09,520 --> 00:11:10,960
Once he's got a passion
for something,

279
00:11:11,000 --> 00:11:14,440
he gives it his full intensity
and that's him,

280
00:11:14,480 --> 00:11:19,200
and I think he's found
a way to deal with issues in life.

281
00:11:19,240 --> 00:11:22,040
Despite having
quite extreme anxiety,

282
00:11:22,080 --> 00:11:25,320
he has stuck at it and
it's really showed me that our Tom,

283
00:11:25,360 --> 00:11:28,080
he could do anything
he turns his hand to now,

284
00:11:28,120 --> 00:11:29,520
and that, as a mum,

285
00:11:29,560 --> 00:11:32,840
just makes me prouder than anything
I could possibly imagine.

286
00:11:32,880 --> 00:11:34,720
Love you to death. Cheers.

287
00:11:34,760 --> 00:11:36,480
- Love you, Tom!
- Cheers!

288
00:11:36,520 --> 00:11:39,560
Baking, for him, was like a solace

289
00:11:39,600 --> 00:11:40,920
and Bake Off has definitely been

290
00:11:40,960 --> 00:11:43,800
this opportunity to show
his creativity

291
00:11:43,840 --> 00:11:45,680
and be super proud of it.

292
00:11:45,720 --> 00:11:48,080
I think he's so lucky that he's got
a support network around him

293
00:11:48,120 --> 00:11:50,120
just to help him on his way.

294
00:11:51,240 --> 00:11:53,320
Yeah,
I'm just so incredibly proud of him.

295
00:11:55,480 --> 00:11:56,960
I think making such
a rookie mistake,

296
00:11:57,000 --> 00:11:59,520
I can, like, feel my
impostor syndrome kicking in,

297
00:11:59,560 --> 00:12:01,400
feeling like I shouldn't be here
in the final,

298
00:12:01,440 --> 00:12:05,080
and I've got to put that out
of my head and just keep moving.

299
00:12:05,120 --> 00:12:08,840
Bakers, you are halfway through
your final signature.

300
00:12:08,880 --> 00:12:12,280
While finger buns are left to rest
for their second prove...

301
00:12:12,320 --> 00:12:15,240
I'll leave them in for as long
as I feasibly can.

302
00:12:15,280 --> 00:12:18,840
They have to be in the oven
in the next 30, 40 minutes.

303
00:12:18,880 --> 00:12:20,880
..the bakers toil on...
Right, next up.

304
00:12:20,920 --> 00:12:22,760
..with their fillings and frostings.

305
00:12:22,800 --> 00:12:24,520
Now I'm moving on to my cream pat.

306
00:12:24,560 --> 00:12:26,840
What's happening?
That looks like dog sick.

307
00:12:26,880 --> 00:12:28,520
Noel, you have a way with words.

308
00:12:28,560 --> 00:12:30,440
Have you ever been told that?

309
00:12:30,480 --> 00:12:34,440
If they said to you, you can't win,
but you've got to choose who wins...

310
00:12:34,480 --> 00:12:37,200
Yeah. ..who would you choose?
Who do you like best?

311
00:12:37,240 --> 00:12:39,880
Well, it's like having kids. I feel
like you can't have a favourite.

312
00:12:39,920 --> 00:12:40,960
You definitely can.

313
00:12:42,680 --> 00:12:45,400
Do you think you're the favourite
in your family?

314
00:12:45,440 --> 00:12:47,400
No, my brother.
Actually, or my sister.

315
00:12:47,440 --> 00:12:50,160
What, you're third?!
I'm definitely...

316
00:12:50,200 --> 00:12:51,960
You're the favourite. No, no, no.

317
00:12:52,000 --> 00:12:54,440
Because I'm, like, middle child.
I just get forgotten about a bit.

318
00:12:54,480 --> 00:12:56,800
Now she's the star.
I'm the first child.

319
00:12:56,840 --> 00:12:58,720
That checks out. That checks out!

320
00:13:00,840 --> 00:13:03,400
As the second child,
you know, she was often ignored.

321
00:13:03,440 --> 00:13:06,160
So I would literally lift her out of
the pushchair, put her on the floor,

322
00:13:06,200 --> 00:13:09,120
and she would go off
and find things to do.

323
00:13:09,160 --> 00:13:11,000
Always very determined.

324
00:13:11,040 --> 00:13:14,240
And I guess part of
that determination comes

325
00:13:14,280 --> 00:13:17,840
from obstacles and challenges
that she's faced.

326
00:13:17,880 --> 00:13:19,960
Growing up with alopecia,

327
00:13:20,000 --> 00:13:24,960
it's been really hard to see myself
as good enough,

328
00:13:25,000 --> 00:13:28,080
but my resilience to kind of get
up and just keep going

329
00:13:28,120 --> 00:13:31,720
has grown so much, because I don't
want to ever not do something

330
00:13:31,760 --> 00:13:34,800
because of my alopecia,
because then it's almost won.

331
00:13:34,840 --> 00:13:35,920
Thank you.

332
00:13:35,960 --> 00:13:38,880
And Jasmine's needed every bit
of determination and grit

333
00:13:38,920 --> 00:13:42,760
as she's juggled being in the tent
while sitting her medical exams.

334
00:13:42,800 --> 00:13:45,520
I have just been amazed
at how hard she's worked,

335
00:13:45,560 --> 00:13:47,960
because it has really been quite
a sacrifice,

336
00:13:48,000 --> 00:13:51,880
just absolutely focused on her
baking and her medical exams.

337
00:13:51,920 --> 00:13:55,720
- To Jasmine!
- To Jasmine.

338
00:13:55,760 --> 00:13:58,680
I am unbelievably proud of her,
of how far she's come

339
00:13:58,720 --> 00:14:02,400
and whatever happens in the final,
she's triumphed.

340
00:14:02,440 --> 00:14:03,760
Yeah. Yeah.

341
00:14:03,800 --> 00:14:05,840
These are proved.

342
00:14:05,880 --> 00:14:09,720
Need 50 minutes to bake,
cool and decorate.

343
00:14:09,760 --> 00:14:11,520
I feel like I'm on time.

344
00:14:11,560 --> 00:14:14,480
They proved. Well,
have fun so we can put stuff inside.

345
00:14:14,520 --> 00:14:16,000
And versus
where I was five minutes ago,

346
00:14:16,040 --> 00:14:17,720
that feels like a real win.

347
00:14:17,760 --> 00:14:19,520
There's just one hour left.

348
00:14:19,560 --> 00:14:20,600
OK, I'm going in.

349
00:14:20,640 --> 00:14:23,520
These are going to literally bake
for, like, 10 to 12 minutes.

350
00:14:23,560 --> 00:14:24,760
Great. They're going in.

351
00:14:24,800 --> 00:14:26,200
Now I need icing.

352
00:14:26,240 --> 00:14:29,320
This is the rum
for the pina coladas.

353
00:14:29,360 --> 00:14:30,480
This is the mustard.

354
00:14:30,520 --> 00:14:32,480
I am going to make it a little
bit thicker.

355
00:14:32,520 --> 00:14:34,800
It just needs to hold
the shape of, like, a mustard.

356
00:14:34,840 --> 00:14:37,320
I'm making water icing,
but I'm not doing water.

357
00:14:37,360 --> 00:14:39,280
I'm doing lemon.
It's just quite sweet.

358
00:14:39,320 --> 00:14:41,640
The lemon takes the edge off it.

359
00:14:41,680 --> 00:14:43,760
Oh, I wish they were taller.

360
00:14:43,800 --> 00:14:44,840
Tom, are yours really flat?

361
00:14:44,880 --> 00:14:46,800
Yeah, but that's because I've messed
up my dough.

362
00:14:46,840 --> 00:14:48,200
Mine feels so flat.

363
00:14:48,240 --> 00:14:50,600
Oh, my gosh, they look amazing,
Aaron.

364
00:14:50,640 --> 00:14:53,120
I just think the way
it's expanded here,

365
00:14:53,160 --> 00:14:54,960
perhaps it needed proving longer.

366
00:14:55,000 --> 00:14:56,960
I could just be being hypercritical.

367
00:14:57,000 --> 00:15:00,280
Oh, that's so sad. They're nowhere
near as domed as they should be.

368
00:15:00,320 --> 00:15:02,440
But at least we've got something
to put things in.

369
00:15:02,480 --> 00:15:03,760
They're looking a bit flat,

370
00:15:03,800 --> 00:15:06,240
but then making bread
for Paul is just always scary.

371
00:15:06,280 --> 00:15:09,720
Bakers, you've got 15 minutes left.
Keep going.

372
00:15:09,760 --> 00:15:12,800
OK. Icing.
This is not my most glamorous work.

373
00:15:12,840 --> 00:15:16,000
I tried every implement at home
and it was the one that worked best.

374
00:15:17,280 --> 00:15:20,080
This is the peaches
and cream buttercream frankfurter.

375
00:15:21,560 --> 00:15:24,160
Ah! Should have worked out a better
way of doing this.

376
00:15:24,200 --> 00:15:26,200
Mustard icing. Let's go.

377
00:15:26,240 --> 00:15:28,640
And I know it's not
a typical iced bun.

378
00:15:28,680 --> 00:15:31,480
I just couldn't find a way
to make them look neat.

379
00:15:31,520 --> 00:15:34,520
This icing is just impossible
to make it ever look good.

380
00:15:34,560 --> 00:15:37,240
Trying to keep a steady hand
in these last few minutes

381
00:15:37,280 --> 00:15:38,320
is near impossible.

382
00:15:38,360 --> 00:15:41,360
I think he will say
they're slightly underproved.

383
00:15:41,400 --> 00:15:42,600
Put these on top.

384
00:15:42,640 --> 00:15:45,920
Tiny bits of mint transform a bake.

385
00:15:45,960 --> 00:15:48,280
Bakers, your time is up.

386
00:15:50,200 --> 00:15:53,560
Please step away from
your iced buns.

387
00:15:53,600 --> 00:15:55,760
Can't complain that much.

388
00:15:55,800 --> 00:15:56,840
It's edible.

389
00:16:00,120 --> 00:16:02,920
It's judgment time
for the finalists

390
00:16:02,960 --> 00:16:04,880
and their iced finger buns.

391
00:16:04,920 --> 00:16:06,720
Hi, Tom. Hello, how are you doing?
Hi, Tom.

392
00:16:11,600 --> 00:16:13,960
The bread looks awful. Yeah,
I'm really not happy with the bread.

393
00:16:14,000 --> 00:16:15,800
But I love the decoration. OK.

394
00:16:15,840 --> 00:16:18,040
We have the pina colada finger buns,

395
00:16:18,080 --> 00:16:20,800
which are a pineapple gel with
a coconut creme pat

396
00:16:20,840 --> 00:16:22,720
and then some rum icing on the top.

397
00:16:24,200 --> 00:16:25,600
I really like the flavour.

398
00:16:25,640 --> 00:16:28,120
I think the rum is a little
too dominant.

399
00:16:28,160 --> 00:16:30,720
Bread is definitely tough.
Your bread is awful.

400
00:16:30,760 --> 00:16:33,040
I think instead of salt,
I put citric acid in.

401
00:16:33,080 --> 00:16:35,080
Do you know
if that would have any impact?

402
00:16:35,120 --> 00:16:37,920
Yeah, it would certainly slow it up,
the activation of the yeast.

403
00:16:37,960 --> 00:16:40,760
OK. And then we have hot
dog finger buns,

404
00:16:40,800 --> 00:16:43,960
which are a peach
and cream cheese buttercream

405
00:16:44,000 --> 00:16:46,360
with cream cheese icing on the top.

406
00:16:49,680 --> 00:16:51,480
The peaches and cream are lovely.

407
00:16:51,520 --> 00:16:52,880
The flavours in that are beautiful.

408
00:16:52,920 --> 00:16:54,960
Stunning, but I'm really struggling
with that bread.

409
00:16:59,520 --> 00:17:02,800
Chunky little monkeys, aren't they?
They really are.

410
00:17:02,840 --> 00:17:06,520
OK. The green ones are pear
and hazelnut.

411
00:17:08,320 --> 00:17:11,320
I love the filling.
The pear comes through nicely

412
00:17:11,360 --> 00:17:13,880
and I like the bread
because it's quite soft.

413
00:17:13,920 --> 00:17:16,080
It's softish and it's too tight.

414
00:17:16,120 --> 00:17:18,120
It needs to open up
a little bit more.

415
00:17:18,160 --> 00:17:21,320
I've got a nut. It's hazelnut in
there. It is. Nice, though.

416
00:17:21,360 --> 00:17:23,160
That's what makes the cream taste
so good.

417
00:17:23,200 --> 00:17:24,960
Yeah, a nice flavour. OK.

418
00:17:25,000 --> 00:17:27,720
The pink ones are rhubarb
and strawberry

419
00:17:27,760 --> 00:17:30,640
with a vanilla creme mousseline.

420
00:17:30,680 --> 00:17:33,200
Rhubarb's worked
beautifully well in there,

421
00:17:33,240 --> 00:17:35,120
and the creme pat works beautifully
well.

422
00:17:35,160 --> 00:17:36,920
The issue is the bread
is just too hard.

423
00:17:36,960 --> 00:17:38,640
OK. Nice flavours.

424
00:17:38,680 --> 00:17:40,440
Appreciate it. Thank you, Aaron.
Thank you. Yeah, very good.

425
00:17:45,160 --> 00:17:47,800
The shapes look good,
but look quite flat.

426
00:17:47,840 --> 00:17:49,120
You've lost a bit of height on that.

427
00:17:49,160 --> 00:17:52,000
You may have knocked some air out
of it, but I like the toppings.

428
00:17:52,040 --> 00:17:53,400
All right, let's have a look.

429
00:17:53,440 --> 00:17:56,360
They have strawberry jam
and then a lemon cream.

430
00:17:59,600 --> 00:18:02,680
I love the soft dough.
Yeah, got a mouthful of mint.

431
00:18:02,720 --> 00:18:04,880
That works really nicely.
Got strawberry.

432
00:18:04,920 --> 00:18:06,280
Very strawberry. It's lovely.

433
00:18:06,320 --> 00:18:07,400
Yeah, it is. It's really nice.

434
00:18:07,440 --> 00:18:08,600
Shall we taste the apricot one?

435
00:18:08,640 --> 00:18:09,680
Yeah, yeah.

436
00:18:09,720 --> 00:18:11,360
The orange ones have an apricot jam

437
00:18:11,400 --> 00:18:13,280
and a white chocolate
creme diplomat.

438
00:18:15,240 --> 00:18:16,920
That is absolutely delicious.

439
00:18:16,960 --> 00:18:18,880
It's got a nice zing to the apricot,

440
00:18:18,920 --> 00:18:21,720
but the creme diplomat
is so luxurious and silky smooth.

441
00:18:21,760 --> 00:18:23,280
It works really nicely with it.

442
00:18:23,320 --> 00:18:26,160
Yeah, I think you've done a decent
job with that, Jasmine.

443
00:18:26,200 --> 00:18:27,400
Well done. Thank you.

444
00:18:29,520 --> 00:18:31,960
I am proud that I managed to produce
that in the time,

445
00:18:32,000 --> 00:18:33,640
get it to where I wanted it to be.

446
00:18:33,680 --> 00:18:34,720
It wasn't perfect,

447
00:18:34,760 --> 00:18:37,280
but I'm just a perfectionist
and I need to get over myself.

448
00:18:37,320 --> 00:18:40,880
Of course, I would have loved to
have smashed it out of the park,

449
00:18:40,920 --> 00:18:43,000
but it's the last one
and I'm not coming away

450
00:18:43,040 --> 00:18:44,800
feeling like I've done terribly.

451
00:18:44,840 --> 00:18:47,880
You know, I definitely feel
like I've let myself down.

452
00:18:47,920 --> 00:18:49,760
I know that when I've made those
at home,

453
00:18:49,800 --> 00:18:52,400
they're great, but that doesn't
matter when you get into the tent.

454
00:18:52,440 --> 00:18:53,680
Like, the only thing that matters

455
00:18:53,720 --> 00:18:55,200
is being able
to replicate it in there.

456
00:18:58,120 --> 00:19:00,880
With their signature finished,
the bakers now face

457
00:19:00,920 --> 00:19:03,480
one last gingham-shrouded
mystery challenge.

458
00:19:05,320 --> 00:19:07,320
Hello, bakers.
Welcome back to the tent.

459
00:19:07,360 --> 00:19:09,320
It's time
for your technical challenge.

460
00:19:09,360 --> 00:19:11,240
And this one has been set
for you

461
00:19:11,280 --> 00:19:14,040
by the high priest of patisserie,
Prue Leith.

462
00:19:14,080 --> 00:19:16,920
Prue, have you got any words
of advice for our finalists?

463
00:19:16,960 --> 00:19:19,360
You guys have got the skill.

464
00:19:19,400 --> 00:19:21,760
Have you got the delicacy?

465
00:19:21,800 --> 00:19:23,520
As ever,
this challenge will be judged blind.

466
00:19:23,560 --> 00:19:26,840
So we're going to have to ask
these two to do one.

467
00:19:26,880 --> 00:19:29,160
So for your technical challenge,

468
00:19:29,200 --> 00:19:33,360
Prue would love you to make a tower
of exquisitely decorated

469
00:19:33,400 --> 00:19:36,480
white chocolate
and lemon madeleines.

470
00:19:36,520 --> 00:19:39,960
Your madeleines should be made with
a beurre noisette

471
00:19:40,000 --> 00:19:41,880
and filled with lemon curd.

472
00:19:41,920 --> 00:19:44,920
But they also have to have
that characteristic hump.

473
00:19:44,960 --> 00:19:48,440
You've got two hours and 15 minutes.
On your marks.

474
00:19:48,480 --> 00:19:50,480
Get set. Bake!

475
00:19:53,200 --> 00:19:56,280
Final technical, baby. Oh, God, no!

476
00:19:56,320 --> 00:19:58,520
Have you read the method?

477
00:19:58,560 --> 00:19:59,800
There's no instructions.

478
00:19:59,840 --> 00:20:02,960
The actual method just says to make
a madeleine tower.

479
00:20:03,000 --> 00:20:06,120
Oh, my goodness, I have
to make a tower of madeleines.

480
00:20:06,160 --> 00:20:07,720
I've never made a madeleine.

481
00:20:09,920 --> 00:20:13,000
I see we brought the traditional
British summertime weather today.

482
00:20:13,040 --> 00:20:16,400
I know. But the final technical,
Prue, and it's madeleines.

483
00:20:16,440 --> 00:20:19,840
What I like about this is it's
a kind of party twist

484
00:20:19,880 --> 00:20:21,920
to make a celebration tower.

485
00:20:21,960 --> 00:20:24,760
I think it looks great.
Need 31 madeleines altogether

486
00:20:24,800 --> 00:20:27,280
and they've got to stuff them
with lemon curd.

487
00:20:27,320 --> 00:20:29,160
And the icing is melted chocolate.

488
00:20:29,200 --> 00:20:31,520
Got a lovely golden colour,
hasn't it? Yes.

489
00:20:31,560 --> 00:20:33,320
And it's got a proper hump on it.

490
00:20:33,360 --> 00:20:37,200
Yeah, it has. The most important
thing is to get the batter chilled.

491
00:20:37,240 --> 00:20:40,360
What makes things rise well
is the shock of the heat.

492
00:20:40,400 --> 00:20:43,920
So if you cool your batter
and it's going into a hot oven,

493
00:20:43,960 --> 00:20:46,160
it accentuates that shock.

494
00:20:46,200 --> 00:20:47,880
Ah, that is good.

495
00:20:47,920 --> 00:20:52,360
The chocolate is enough to ice every
mouthful, but it's not too thick.

496
00:20:52,400 --> 00:20:53,920
You've got that lightness
in the sponge,

497
00:20:53,960 --> 00:20:56,240
then you get that zing
from the curd itself.

498
00:20:56,280 --> 00:20:59,040
It's going to be interesting to see
how our bakers deal with this.

499
00:20:59,080 --> 00:21:01,000
Get this right,
this could win them the Bake Off.

500
00:21:03,840 --> 00:21:05,560
I'm going to start the beurre
noisswet... Noisette.

501
00:21:05,600 --> 00:21:06,600
I should be able to say this.

502
00:21:06,640 --> 00:21:08,280
This is why I'm not very good
at speaking French.

503
00:21:08,320 --> 00:21:09,920
It's basically just brown butter.

504
00:21:09,960 --> 00:21:11,960
I want to make sure I don't burn
this butter.

505
00:21:12,000 --> 00:21:13,440
I just want it browned nicely.

506
00:21:13,480 --> 00:21:16,600
I basically cook it
until it smells nutty.

507
00:21:16,640 --> 00:21:18,160
Looks good, smells good.

508
00:21:18,200 --> 00:21:20,600
Right, I'm going to put the zest
in here.

509
00:21:22,080 --> 00:21:24,400
It's your last technical.
It must feel good.

510
00:21:24,440 --> 00:21:26,360
I actually like the technicals.
Do you?

511
00:21:26,400 --> 00:21:29,320
Even though I can be rubbish
at them, I still enjoy doing them.

512
00:21:29,360 --> 00:21:31,600
But these have got firsts,
and I haven't had first yet.

513
00:21:31,640 --> 00:21:33,720
Have you never had a first?
Second.

514
00:21:33,760 --> 00:21:35,680
Today's the day!

515
00:21:35,720 --> 00:21:37,680
Today's the day.

516
00:21:37,720 --> 00:21:39,000
Brown butter now is
in the fridge to chill.

517
00:21:39,040 --> 00:21:41,600
All right, I'm going to get my
batter together as quick

518
00:21:41,640 --> 00:21:44,600
as possible, because you need enough
time to rest in the fridge.

519
00:21:44,640 --> 00:21:48,560
A madeleine's light, fluffy texture
comes from whisking air into eggs

520
00:21:48,600 --> 00:21:51,240
and sugar before carefully folding
in flour.

521
00:21:51,280 --> 00:21:54,840
I'm using a metal spoon because
apparently that deflates it less.

522
00:21:54,880 --> 00:21:56,240
Delicious brown butter.

523
00:21:56,280 --> 00:21:58,680
Knock out that air
and the baker's madeleines

524
00:21:58,720 --> 00:22:00,280
could end up flat as a pancake.

525
00:22:00,320 --> 00:22:01,760
Everything is now in there.

526
00:22:01,800 --> 00:22:03,800
I'm going to beat the batter
for a while.

527
00:22:03,840 --> 00:22:07,720
So I feel like there's a lot
of sneaky little booby traps

528
00:22:07,760 --> 00:22:09,120
in this technical.

529
00:22:09,160 --> 00:22:10,720
I just don't want to be lost.

530
00:22:10,760 --> 00:22:13,240
Get it into piping bags
and into the freezer.

531
00:22:13,280 --> 00:22:17,440
But I want it to be cool
because that's how you get the hump.

532
00:22:17,480 --> 00:22:19,440
While Tom and Aaron chill...

533
00:22:19,480 --> 00:22:21,280
OK, I filled up my moulds.

534
00:22:21,320 --> 00:22:23,000
I think I'm going to go in.

535
00:22:23,040 --> 00:22:25,880
..Jasmine's wasting no time
hitting the heat.

536
00:22:25,920 --> 00:22:29,160
Let's start with ten minutes at 180.
Right, lemon curd.

537
00:22:29,200 --> 00:22:32,280
Juice of two large lemons,
two large eggs beaten

538
00:22:32,320 --> 00:22:33,880
and 75g of caster sugar.

539
00:22:33,920 --> 00:22:35,520
Stopping this becoming
scrambled eggs.

540
00:22:35,560 --> 00:22:36,960
I'll add the butter at the end.

541
00:22:37,000 --> 00:22:38,560
Oh, that's OK,
it's curdy.

542
00:22:38,600 --> 00:22:40,160
So I just want to get it cool.

543
00:22:40,200 --> 00:22:42,720
OK, let's have a look.

544
00:22:42,760 --> 00:22:44,600
I just have no idea
what makes the hump.

545
00:22:44,640 --> 00:22:47,280
I'm hoping the mould
just magically creates it.

546
00:22:47,320 --> 00:22:49,880
I think I should start baking
the cake batter.

547
00:22:49,920 --> 00:22:52,000
I really want to leave them to rest
for longer,

548
00:22:52,040 --> 00:22:54,080
but there's no more time.

549
00:22:54,120 --> 00:22:57,840
What's this?
This goes with my outfit.

550
00:22:57,880 --> 00:22:59,040
It's lovely.

551
00:22:59,080 --> 00:23:00,840
This is how I call Paul.

552
00:23:00,880 --> 00:23:03,360
And he comes running out naked.

553
00:23:05,360 --> 00:23:07,440
Bit thick.

554
00:23:07,480 --> 00:23:09,760
Aaron doesn't have his madeleines
in yet.

555
00:23:09,800 --> 00:23:11,120
I don't know, it's freaking me out.

556
00:23:11,160 --> 00:23:13,360
I'm like,
why am I further ahead than Aaron?

557
00:23:14,840 --> 00:23:18,760
Bakers, you are halfway through.
You're doing so well. Keep going.

558
00:23:18,800 --> 00:23:21,520
OK, let's take these out.

559
00:23:21,560 --> 00:23:25,240
Oh, there's no hump.
That's some flat madeleines.

560
00:23:25,280 --> 00:23:26,480
I want my hump.

561
00:23:26,520 --> 00:23:27,520
I'm going to try again.

562
00:23:30,000 --> 00:23:32,040
Maybe I was meant
to chill them before.

563
00:23:32,080 --> 00:23:33,160
Oh! That's why.

564
00:23:33,200 --> 00:23:35,160
Yeah, they look a bit messy,

565
00:23:35,200 --> 00:23:36,960
but they're going in the oven now.

566
00:23:37,000 --> 00:23:39,160
I'm going to bake them
for 12 minutes.

567
00:23:39,200 --> 00:23:40,240
I think my batter was right.

568
00:23:40,280 --> 00:23:42,760
I think I just need to chill it
before it goes in the oven.

569
00:23:42,800 --> 00:23:44,440
Come on, you can do this.
Yeah, OK. Come on.

570
00:23:44,480 --> 00:23:46,400
You know what? These don't take that
long to bake.

571
00:23:46,440 --> 00:23:47,920
They only take, like, ten, 15.
You can re-do them,

572
00:23:47,960 --> 00:23:50,200
and you've always got them anyway,
so you've got nothing to lose.

573
00:23:50,240 --> 00:23:51,480
That's what I'm thinking.

574
00:23:51,520 --> 00:23:54,520
I've got nothing to lose.
Got to grab it by the pink horn!

575
00:23:56,120 --> 00:23:58,680
No hump has made an appearance yet.

576
00:23:58,720 --> 00:24:00,720
They're really, like, fluffy.

577
00:24:00,760 --> 00:24:04,080
It's less hump and more A-cup bump.
Let's have a look at

578
00:24:04,120 --> 00:24:06,280
what's going on.
There's nothing in the oven!

579
00:24:06,320 --> 00:24:08,720
No, no, no. They're in the fridge.

580
00:24:08,760 --> 00:24:10,200
I'm not saying we're competitive,

581
00:24:10,240 --> 00:24:12,360
but I'm just waiting to see
if he gets a hump.

582
00:24:12,400 --> 00:24:16,280
No hump. OK. Come on, Jasmine.
The adrenaline that is going through

583
00:24:16,320 --> 00:24:18,800
my veins right now
is excessive for baking.

584
00:24:18,840 --> 00:24:20,120
Time to take them out.

585
00:24:21,880 --> 00:24:24,600
That's so annoying.
A dome, but not a hump.

586
00:24:24,640 --> 00:24:25,720
I'm going in.

587
00:24:27,120 --> 00:24:29,800
Go on, little bad boys. Go on.
Hump!

588
00:24:29,840 --> 00:24:33,320
Right. My next stage is to pipe them
with lemon curd.

589
00:24:33,360 --> 00:24:35,880
I'm just kind of going
in and then coming out.

590
00:24:35,920 --> 00:24:38,080
Hello there, we are
the Hump Police,

591
00:24:38,120 --> 00:24:40,200
and we've come
to check out your humps.

592
00:24:40,240 --> 00:24:42,120
There it is. There's the hump.
I mean,

593
00:24:42,160 --> 00:24:43,920
in an ideal world, I'd have a big,
massive hump.

594
00:24:43,960 --> 00:24:45,240
In an ideal world,

595
00:24:45,280 --> 00:24:47,160
we'd all have a big,
massive hump!

596
00:24:48,760 --> 00:24:51,320
Not a single hump.
That is really sad.

597
00:24:51,360 --> 00:24:53,160
I feel demoralised.

598
00:24:53,200 --> 00:24:55,480
Bakers,
you've got half an hour left.

599
00:24:55,520 --> 00:24:57,240
We love you. And your madeleines.

600
00:24:57,280 --> 00:24:59,840
"Decorate your madeleines to form
an ombre design."

601
00:24:59,880 --> 00:25:01,960
How do we do an ombre design?

602
00:25:02,000 --> 00:25:05,360
From the French word for shaded,
ombre is a gradual blend of colour.

603
00:25:05,400 --> 00:25:07,640
So I just want to get a good
rose colour on this

604
00:25:07,680 --> 00:25:10,240
and just adjust the colour as I put
the chocolate into the mould.

605
00:25:10,280 --> 00:25:12,120
With 31 madeleines, the bakers

606
00:25:12,160 --> 00:25:15,400
must calculate how many
of each shade they'll need.

607
00:25:15,440 --> 00:25:18,200
Seven. Six. Five. Four. Three.
That's not enough.

608
00:25:18,240 --> 00:25:21,040
Get the maths wrong...
Maybe get eight around the bottom.

609
00:25:21,080 --> 00:25:23,200
..and they can
kiss their ombre goodbye.

610
00:25:23,240 --> 00:25:25,520
Might just do two colours.
Dark pink to light pink.

611
00:25:25,560 --> 00:25:29,400
Oh, my gosh, I forgot to fill them.
How long do I have left?

612
00:25:29,440 --> 00:25:32,320
You have 15 minutes left.
Oh, my days.

613
00:25:32,360 --> 00:25:34,640
Gonna put both the shades
of chocolate into

614
00:25:34,680 --> 00:25:36,600
the mould
and squish the madeleine in.

615
00:25:36,640 --> 00:25:38,720
I don't think you need too much.
Right,

616
00:25:38,760 --> 00:25:41,080
switch to a different colour.
Wait. Oh, my God,

617
00:25:41,120 --> 00:25:43,120
oh, my God, I just realised.

618
00:25:43,160 --> 00:25:45,440
Dark pink
at the base to pale pink at the top.

619
00:25:45,480 --> 00:25:48,840
They mean of the tower.
They don't mean of the madeleine.

620
00:25:48,880 --> 00:25:51,480
Oh, no! I'm gonna keep going.

621
00:25:51,520 --> 00:25:52,880
This is a mess.

622
00:25:52,920 --> 00:25:55,920
That's done. Put in
the freezer to set hard.

623
00:25:55,960 --> 00:25:59,680
So I've done seven dark pink.
I need two more of these ones.

624
00:25:59,720 --> 00:26:01,600
Come on, come on.

625
00:26:01,640 --> 00:26:04,320
I'm going to cool them
super quickly.

626
00:26:04,360 --> 00:26:06,920
You know what?
I'm just going to have to start now.

627
00:26:06,960 --> 00:26:10,560
Oh, my God. Right, let's go,
fast pace, baby.

628
00:26:10,600 --> 00:26:12,480
Stop falling off.

629
00:26:12,520 --> 00:26:14,040
Oh, come on.

630
00:26:14,080 --> 00:26:15,760
That looks terrible.

631
00:26:15,800 --> 00:26:18,880
I have no idea if this is
what it's meant to look like.

632
00:26:18,920 --> 00:26:21,800
I wanted them to be quite neat,
but it's not going to happen.

633
00:26:21,840 --> 00:26:24,240
Bakers, you've got one minute left.

634
00:26:24,280 --> 00:26:26,720
Oh, my God, I thought this part
would be quite easy.

635
00:26:26,760 --> 00:26:28,880
I've lost track of which colour's
which.

636
00:26:28,920 --> 00:26:30,880
Do all 31 have to be on here?

637
00:26:30,920 --> 00:26:32,520
Come on, Jasmine.

638
00:26:32,560 --> 00:26:34,800
This is the most stress I've had
in the technical.

639
00:26:34,840 --> 00:26:37,480
I've finished. I mean,
it's a tower of madeleines.

640
00:26:37,520 --> 00:26:40,000
It's all right.
Hope for the best.

641
00:26:40,040 --> 00:26:41,480
"Finish the tower with a ribbon.!

642
00:26:41,520 --> 00:26:44,160
Bakers, your time is up.

643
00:26:44,200 --> 00:26:45,720
Oh, the ribbon.

644
00:26:45,760 --> 00:26:47,880
Please bring your madeleine towers

645
00:26:47,920 --> 00:26:50,080
and place them behind your photos.

646
00:26:50,120 --> 00:26:51,520
Forgot the ribbon. I thought

647
00:26:51,560 --> 00:26:55,000
the ombre was meant to be on the
madeleine... Yours are beautiful.

648
00:26:55,040 --> 00:26:56,400
It's like little presents.

649
00:26:56,440 --> 00:26:59,000
Well done, team. Look fab, last
technical!

650
00:26:59,040 --> 00:27:00,560
Paul and Prue

651
00:27:00,600 --> 00:27:03,080
are expecting three towers fit
for a final.

652
00:27:03,120 --> 00:27:06,000
Made with 31
lemon curd-filled madeleines,

653
00:27:06,040 --> 00:27:08,800
iced in a pink
to white chocolate ombre design.

654
00:27:10,280 --> 00:27:12,680
OK, let's start with this one.
Overall,

655
00:27:12,720 --> 00:27:15,160
it's not bad. It's quite neat.
I think the ribbon would have

656
00:27:15,200 --> 00:27:17,640
been prettier on the top, really.
Yeah, it's a bit sort of,

657
00:27:17,680 --> 00:27:20,240
"Yeah, that'll do." I think all the
madeleines are there.

658
00:27:20,280 --> 00:27:22,760
And they look pretty good,
but the whole point is ombre.

659
00:27:22,800 --> 00:27:24,040
Interesting interpretation. Yeah,

660
00:27:24,080 --> 00:27:25,760
some of the chocolate's broken
through. Holes.

661
00:27:25,800 --> 00:27:27,640
Yeah, there are a few holes
in there.

662
00:27:27,680 --> 00:27:29,600
It's very thin. Yeah,
not enough chocolate.

663
00:27:29,640 --> 00:27:31,880
The bake on the madeleine
doesn't look too bad.

664
00:27:31,920 --> 00:27:34,000
Does it have a hump? A slight hump.

665
00:27:34,040 --> 00:27:35,960
I think it may have
been overwhipped.

666
00:27:36,000 --> 00:27:39,720
Yeah, they're all quite flat.
There's a nice squeeze of curd.

667
00:27:39,760 --> 00:27:43,120
A nice lemony flavour.
Lemon comes through lovely.

668
00:27:43,160 --> 00:27:44,640
Moving on to these.

669
00:27:44,680 --> 00:27:46,880
There's been a serious issue with
the chocolate.

670
00:27:46,920 --> 00:27:49,520
Very thin, though,
they have got the sort of ombre,

671
00:27:49,560 --> 00:27:50,760
the style right?

672
00:27:50,800 --> 00:27:53,200
It's just not necessarily
in the right place!

673
00:27:53,240 --> 00:27:56,240
The ribbon's...um. The ribbon seems
to have defeated them all,

674
00:27:56,280 --> 00:27:58,080
actually. Yeah, the easiest bit.

675
00:27:58,120 --> 00:27:59,840
There's not much of a hump
in there either,

676
00:27:59,880 --> 00:28:01,320
but the bake looks good.

677
00:28:01,360 --> 00:28:03,640
They've got the right
degree of browning.

678
00:28:03,680 --> 00:28:05,840
There's a lot of curd in this.
Gosh, yes.

679
00:28:08,280 --> 00:28:11,160
There's nothing but lemon curd.
Moving on.

680
00:28:11,200 --> 00:28:13,960
This is a bit of a mess. Yeah, the
chocolate's pretty terrible.

681
00:28:14,000 --> 00:28:16,080
And they haven't got the required
number.

682
00:28:17,560 --> 00:28:21,200
They all taste absolutely delicious,
but there's no hump.

683
00:28:21,240 --> 00:28:24,120
In fact, there's a depression.
Is it underbaked?

684
00:28:24,160 --> 00:28:26,640
Yeah, it is. OK.

685
00:28:26,680 --> 00:28:29,240
Paul and Prue will now rank
the madeleine towers

686
00:28:29,280 --> 00:28:30,920
from worst to first.

687
00:28:30,960 --> 00:28:32,840
In third place, we have this one.

688
00:28:32,880 --> 00:28:35,120
Who is that? Jasmine.

689
00:28:35,160 --> 00:28:38,200
You didn't have enough chocolate,
you didn't have a hump.

690
00:28:38,240 --> 00:28:42,240
It's a bit of a mess, but of course,
they taste absolutely delicious!

691
00:28:42,280 --> 00:28:44,720
In second spot, we have this one.

692
00:28:44,760 --> 00:28:46,520
Whose is this?

693
00:28:47,600 --> 00:28:50,040
Aaron.
The actual shading was pretty good.

694
00:28:50,080 --> 00:28:51,960
It's a shame they went the other
way around.

695
00:28:52,000 --> 00:28:53,040
The sponge was all right.

696
00:28:53,080 --> 00:28:54,840
You had a decent amount
of lemon curd in there.

697
00:28:54,880 --> 00:28:56,960
Probably a little
bit too much lemon curd.

698
00:28:57,000 --> 00:29:00,400
OK. Which means,
Tom, congratulations.

699
00:29:00,440 --> 00:29:02,680
Your interpretation
was really interesting.

700
00:29:02,720 --> 00:29:04,040
They are all absolutely delicious.

701
00:29:04,080 --> 00:29:06,640
And Tom, yours was particularly
delicious.

702
00:29:06,680 --> 00:29:09,120
Thank you so much.
Well done, you.

703
00:29:09,160 --> 00:29:12,440
Nice. Can't believe it.
To have won that, I'm very happy.

704
00:29:12,480 --> 00:29:14,160
I was a little bit sad

705
00:29:14,200 --> 00:29:17,080
when they gave Aaron second
- his looked incredible.

706
00:29:17,120 --> 00:29:20,200
Why?!

707
00:29:20,240 --> 00:29:23,040
Can't believe I've never once got
a first in technical,

708
00:29:23,080 --> 00:29:27,440
but tomorrow I'm coming to compete
for that lovely little cake stand

709
00:29:27,480 --> 00:29:30,040
that would look so good next
to my gold fruit bowl at home.

710
00:29:30,080 --> 00:29:31,360
Anyway,

711
00:29:31,400 --> 00:29:34,200
that was not my finest moment
in the tent, but I think

712
00:29:34,240 --> 00:29:37,080
if I was going into tomorrow
feeling comfortable,

713
00:29:37,120 --> 00:29:39,040
I might have become complacent.

714
00:29:39,080 --> 00:29:41,400
So actually it's a bit of a kick
up the bum.

715
00:29:45,600 --> 00:29:48,720
There's just one more challenge left
in this year's Bake Off.

716
00:29:48,760 --> 00:29:51,000
See you guys on the other side.

717
00:29:51,040 --> 00:29:53,880
INDISTINCT BANTER

718
00:29:53,920 --> 00:29:56,720
Would you say it's pretty
even-stevens at the moment?

719
00:29:56,760 --> 00:29:59,880
I would, yeah.
Jasmine was considerably better than

720
00:29:59,920 --> 00:30:01,800
the other two in the signature,

721
00:30:01,840 --> 00:30:04,080
but in the technical,
she was in third place.

722
00:30:04,120 --> 00:30:06,720
Her lead has certainly diminished.
A nose, nose in front.

723
00:30:06,760 --> 00:30:09,200
She's got her nose in front.
Great way of putting it, yeah.

724
00:30:09,240 --> 00:30:11,280
Aaron, he wants this today,
doesn't he?

725
00:30:11,320 --> 00:30:13,520
He's always been good on flavour.
He's adventurous.

726
00:30:13,560 --> 00:30:15,520
Potentially he could upset
the applecart

727
00:30:15,560 --> 00:30:18,320
because Tom made an elementary
mistake.

728
00:30:18,360 --> 00:30:19,880
You need salt in a bread.

729
00:30:19,920 --> 00:30:22,160
I mean, it's textbook error,
isn't it? Bad mistake.

730
00:30:22,200 --> 00:30:23,400
But then he won the technical.

731
00:30:23,440 --> 00:30:26,520
What's crazy is it's going to be
all down to this last bake.

732
00:30:26,560 --> 00:30:29,480
If you look at the three of them
and the style of their baking,

733
00:30:29,520 --> 00:30:32,160
Tom to have the finish. When it
comes to structure, then you'd put

734
00:30:32,200 --> 00:30:34,440
it on Jasmine. And Aaron's
had the flavour.

735
00:30:34,480 --> 00:30:36,760
So... If we could
create one person out of

736
00:30:36,800 --> 00:30:39,480
the three of them,
it would be the perfect baker.

737
00:30:39,520 --> 00:30:42,280
You do have the perfect baker. It'd
be Paul Hollywood!

738
00:30:42,320 --> 00:30:44,600
Nice to meet you!

739
00:30:48,800 --> 00:30:54,440
Welcome back to the tent, bakers.
This is your last-ever challenge.

740
00:30:54,480 --> 00:30:57,960
So for your showstopper challenge,
the judges would love you to create

741
00:30:58,000 --> 00:31:01,640
an elegant
and sophisticated table cake.

742
00:31:01,680 --> 00:31:04,360
There should be grand
centrepiece cakes,

743
00:31:04,400 --> 00:31:07,520
measuring at least 1.2m in length,

744
00:31:07,560 --> 00:31:10,360
that's about twice the size of
Paul Hollywood.

745
00:31:10,400 --> 00:31:14,160
It's probably three times, actually.
Maybe four! The judges are looking

746
00:31:14,200 --> 00:31:17,240
for great flavour
and exquisite decoration.

747
00:31:17,280 --> 00:31:20,000
This is your last chance to impress
the judges.

748
00:31:20,040 --> 00:31:21,840
You can do this. Good luck.

749
00:31:21,880 --> 00:31:24,720
You've got four hours
and 30 minutes.

750
00:31:24,760 --> 00:31:27,800
For the last time,
on your marks.... Get set...

751
00:31:27,840 --> 00:31:30,400
..Bake! Let's do it!

752
00:31:30,440 --> 00:31:32,880
Ooh! Let's go!
It's the final, babes!

753
00:31:32,920 --> 00:31:34,560
It's the final, babes!

754
00:31:34,600 --> 00:31:35,960
Double mixer.

755
00:31:36,000 --> 00:31:38,880
It's 100% necessary with the sheer
volume of cake.

756
00:31:38,920 --> 00:31:43,840
1.2m. I have never baked anything
anywhere remotely on this scale.

757
00:31:43,880 --> 00:31:46,320
Right now I feel really calm,
like, I'm in the zone.

758
00:31:46,360 --> 00:31:48,200
I know how to do this.

759
00:31:48,240 --> 00:31:50,800
The bakers' final showstopper
challenge -

760
00:31:50,840 --> 00:31:54,720
I'm really looking forward to
a tabletop centrepiece.

761
00:31:54,760 --> 00:31:58,720
This is the biggest
cake ever baked on Bake Off.

762
00:31:58,760 --> 00:32:01,760
We're asking them to make
a 1.2m cake.

763
00:32:01,800 --> 00:32:03,560
It's a lot of sponge.

764
00:32:03,600 --> 00:32:06,000
It's going to be a real challenge
because they've got

765
00:32:06,040 --> 00:32:09,120
to get all those cakes baked
and cooled.

766
00:32:09,160 --> 00:32:10,840
It's all about multitasking today.

767
00:32:10,880 --> 00:32:12,560
We want great texture on the sponge,

768
00:32:12,600 --> 00:32:15,000
fantastic fillings,
and it's got to look good.

769
00:32:15,040 --> 00:32:18,240
I want to see a proper
tabletop masterpiece.

770
00:32:18,280 --> 00:32:21,000
This is probably the most
important challenge of

771
00:32:21,040 --> 00:32:23,160
the entire ten weeks.

772
00:32:23,200 --> 00:32:25,720
For the final to rest on one cake,

773
00:32:25,760 --> 00:32:27,400
it's terrifying, really.

774
00:32:29,360 --> 00:32:33,120
Good morning, Jasmine. Good morning!
On your final challenge.

775
00:32:33,160 --> 00:32:36,040
Describe to us your showstopper.
It's a summer celebration cake.

776
00:32:36,080 --> 00:32:37,520
I'm gonna have three layers.

777
00:32:37,560 --> 00:32:39,720
The bottom and top layer will be
a cardamom sponge.

778
00:32:39,760 --> 00:32:41,080
And then the middle

779
00:32:41,120 --> 00:32:43,520
one will be almond and raspberry.
In between those two layers,

780
00:32:43,560 --> 00:32:46,040
there'll be a lemon
mascarpone cream.

781
00:32:46,080 --> 00:32:48,840
I would recognise that as Jasmine.
Yeah.

782
00:32:48,880 --> 00:32:50,760
Hang on, there's no pistachio in it.

783
00:32:50,800 --> 00:32:52,520
I was so tempted.

784
00:32:52,560 --> 00:32:55,240
With the Bake
Off crown within touching distance,

785
00:32:55,280 --> 00:32:57,040
Jasmine's going all out with a cake

786
00:32:57,080 --> 00:32:59,600
celebrating her favourite
Bake Off flavours.

787
00:32:59,640 --> 00:33:02,200
She'll recreate her cardamom sponge
from week one,

788
00:33:02,240 --> 00:33:04,720
with an almond
and raspberry sponge filled

789
00:33:04,760 --> 00:33:06,080
with lemon mascarpone cream

790
00:33:06,120 --> 00:33:08,160
and covered
in Swiss meringue buttercream.

791
00:33:08,200 --> 00:33:09,560
I've looked back over the last
ten weeks,

792
00:33:09,600 --> 00:33:11,000
looked at different

793
00:33:11,040 --> 00:33:12,800
things I've learned
and really enjoyed doing.

794
00:33:12,840 --> 00:33:15,120
The ones that got the best marks,
the ones got the most comments.

795
00:33:15,160 --> 00:33:16,480
"That's what I'm doing!"

796
00:33:16,520 --> 00:33:18,800
As long as it's not a madeleine,
I think you'll be all right.

797
00:33:18,840 --> 00:33:21,480
I'm not making a madeleine
any time soon.

798
00:33:21,520 --> 00:33:24,440
While Jasmine's cake is packed
with bold flavours...

799
00:33:24,480 --> 00:33:26,760
I love using cardamom.
I'm putting quite a lot in.

800
00:33:26,800 --> 00:33:29,440
I want you to be able to taste
the cardamom properly.

801
00:33:29,480 --> 00:33:32,320
..Aaron's planning something a
little more subtle.

802
00:33:32,360 --> 00:33:34,680
This is my Darjeeling tea,
which I'm going to grind.

803
00:33:34,720 --> 00:33:37,120
The champagne of teas, they call it.
It is delicate.

804
00:33:37,160 --> 00:33:39,320
A lot of the things
I've made have featured tea.

805
00:33:39,360 --> 00:33:42,240
And what better way to use tea than
the champagne of tea

806
00:33:42,280 --> 00:33:44,920
for the final
of the Great British Bake Off?

807
00:33:44,960 --> 00:33:46,800
Aaron will add delicate Darjeeling

808
00:33:46,840 --> 00:33:49,200
to both his sponge
and apricot compote filling,

809
00:33:49,240 --> 00:33:51,920
and he'll cover his cake
in American buttercream to create

810
00:33:51,960 --> 00:33:53,480
a green pastel ombre effect,

811
00:33:53,520 --> 00:33:54,920
with green leaf tuiles,

812
00:33:54,960 --> 00:33:57,280
chocolate and sugar paste
flowers and decorative piping

813
00:33:57,320 --> 00:33:59,040
to finish.

814
00:33:59,080 --> 00:34:02,640
I feel like you're staying true
to your brand. Botanical... And tea.

815
00:34:02,680 --> 00:34:05,440
It's also going to be sweet,
biscuity, caramely.

816
00:34:05,480 --> 00:34:06,800
Sometimes you need lots

817
00:34:06,840 --> 00:34:08,880
of different components
to make something tasty.

818
00:34:08,920 --> 00:34:10,960
But you do need a hero
flavour, otherwise

819
00:34:11,000 --> 00:34:13,520
Paul cries. I don't know
what my hero flavour is today.

820
00:34:13,560 --> 00:34:15,520
He loves saying "hero flavour",
doesn't he?

821
00:34:15,560 --> 00:34:18,400
Maybe he sees himself as a hero.
He is a hero.

822
00:34:18,440 --> 00:34:21,000
Have you seen the meerkat adverts?
I have!

823
00:34:21,040 --> 00:34:22,480
I don't think I've ever seen him

824
00:34:22,520 --> 00:34:24,880
as happy as when he goes,
"Simples!"

825
00:34:24,920 --> 00:34:27,080
Put him in the room with meerkats
and a cape on,

826
00:34:27,120 --> 00:34:29,640
he's dreaming. Maybe I should have
made a meerkat cake!

827
00:34:29,680 --> 00:34:31,760
Oh, my God, he would have loved
that!

828
00:34:31,800 --> 00:34:34,040
BELL DINGS

829
00:34:34,080 --> 00:34:36,720
OK, so, fold, fold.

830
00:34:36,760 --> 00:34:39,600
It might be too late
for a meerkat redesign,

831
00:34:39,640 --> 00:34:42,600
but the bakers must wow the judges
with perfect sponge.

832
00:34:42,640 --> 00:34:44,280
This is a cardamom sponge.

833
00:34:44,320 --> 00:34:47,680
They are going to bake
for 20 minutes at 180 degrees.

834
00:34:47,720 --> 00:34:49,840
Jazz, your cardamom smells gorgeous.

835
00:34:49,880 --> 00:34:54,360
And to successfully make
and bake enough for a 1.2m cake...

836
00:34:54,400 --> 00:34:58,400
It's about 42 litres of sponge.
..will require perfect planning

837
00:34:58,440 --> 00:35:01,720
and the ability
to manage two ovens simultaneously.

838
00:35:01,760 --> 00:35:03,800
Altogether, I'll need 12 tins,

839
00:35:03,840 --> 00:35:06,120
so I'm gonna bake it
in two batches of six.

840
00:35:06,160 --> 00:35:07,360
Got two more cardamom to do.

841
00:35:07,400 --> 00:35:09,240
There's just so much
to keep a track of.

842
00:35:09,280 --> 00:35:11,200
That's the challenge today.
Can we get it cooked?

843
00:35:11,240 --> 00:35:13,680
Can we get it cooled?
This requires pace.

844
00:35:13,720 --> 00:35:15,640
I believe I'm... Oh! Oh, my God.

845
00:35:15,680 --> 00:35:16,880
It also requires precision

846
00:35:16,920 --> 00:35:19,280
because I don't have time
to be redoing anything.

847
00:35:19,320 --> 00:35:20,760
GASPS

848
00:35:22,040 --> 00:35:25,200
Oh, God, I've broken the bowl.

849
00:35:25,240 --> 00:35:26,760
BLEEP!

850
00:35:26,800 --> 00:35:28,640
I need to do another batch.

851
00:35:29,920 --> 00:35:33,520
I've lost about 30 minutes.
So it's not great.

852
00:35:33,560 --> 00:35:36,920
Right now, I'm on to making cake 2.
It's my almond and raspberry cake.

853
00:35:36,960 --> 00:35:38,400
While Jasmine makes a start

854
00:35:38,440 --> 00:35:40,960
on another of her
Bake Off success stories...

855
00:35:41,000 --> 00:35:43,800
I loved doing Chocolate Week
and making my financiers.

856
00:35:43,840 --> 00:35:46,760
I'm making my almond and raspberry
cake in tribute to that.

857
00:35:46,800 --> 00:35:48,960
..Tom's going in search
of redemption.

858
00:35:49,000 --> 00:35:52,120
In week six, I did a raspberry
white chocolate and basil tart.

859
00:35:52,160 --> 00:35:55,160
It was one other element away
from being really delicious.

860
00:35:55,200 --> 00:35:58,120
Today we are revisiting those
flavours and doing them justice.

861
00:35:58,160 --> 00:36:00,520
Tom will soak layers
of delicate chiffon sponge

862
00:36:00,560 --> 00:36:03,680
with raspberry and basil syrup,
sandwiching a tropical mango

863
00:36:03,720 --> 00:36:06,280
and passionfruit ganache
packed with fresh raspberries,

864
00:36:06,320 --> 00:36:08,840
and he'll bring his cake to life
with bright green moss

865
00:36:08,880 --> 00:36:12,280
to create his path to the tent,
lined with a chocolate beehive,

866
00:36:12,320 --> 00:36:15,600
edible flowers and a raspberry
and basil jelly recreation

867
00:36:15,640 --> 00:36:17,840
of the iconic Bake Off
chocolate cake.

868
00:36:17,880 --> 00:36:19,840
Now, the big statement
that we've had with you

869
00:36:19,880 --> 00:36:23,200
over the last few weeks
is style and substance.

870
00:36:23,240 --> 00:36:26,960
You need to nail both. Absolutely.
You certainly have the skills.

871
00:36:27,000 --> 00:36:29,400
It's just if you manage
not to screw it up.

872
00:36:29,440 --> 00:36:30,440
THEY LAUGH

873
00:36:30,480 --> 00:36:32,360
Good luck, mate. Thanks, guys.
See you later.

874
00:36:32,400 --> 00:36:33,560
You can do it! Come on.

875
00:36:35,200 --> 00:36:38,480
It's like having a facial.
That is all the cardamom cakes out.

876
00:36:38,520 --> 00:36:41,200
These are going in.
As Jasmine's final batch

877
00:36:41,240 --> 00:36:45,120
of sponge enters the oven
and the last of Tom's exit...

878
00:36:45,160 --> 00:36:47,080
Sponges look lovely. Risen nicely.

879
00:36:47,120 --> 00:36:50,080
I have to just keep up the pace now
and not slow.

880
00:36:50,120 --> 00:36:53,400
..Aaron's remade his batter,
but he's on the back foot.

881
00:36:53,440 --> 00:36:55,960
How are you, darling?
Broke a bowl.

882
00:36:56,000 --> 00:36:59,400
What? A glass one?
Full of cake mix. Oh, gosh.

883
00:36:59,440 --> 00:37:03,960
This is the biggest cake you've ever
made, right? Yes, and I'm behind.

884
00:37:04,000 --> 00:37:06,040
Throw it off. That's what I do.

885
00:37:06,080 --> 00:37:08,760
I throw that off,
and then we continue.

886
00:37:08,800 --> 00:37:10,520
Just keep going.

887
00:37:10,560 --> 00:37:14,600
Make curd. This is the biggest curd
I've ever made by quite a long way.

888
00:37:15,760 --> 00:37:18,760
White chocolate tropical ganache,
mango, passionfruit and lemon.

889
00:37:18,800 --> 00:37:21,200
I can't believe
I'm still making sponges.

890
00:37:21,240 --> 00:37:24,000
Oh, my God, I am your cake!

891
00:37:24,040 --> 00:37:25,960
I'm one big lemon.

892
00:37:26,000 --> 00:37:30,040
The next sponges are in.
I'm just gonna prepare my apricots.

893
00:37:30,080 --> 00:37:32,120
I've created a brew
of Darjeeling tea

894
00:37:32,160 --> 00:37:35,280
so they rehydrate
with some of that flavour and aroma.

895
00:37:35,320 --> 00:37:37,760
All the cakes are baked.
Raspberry ones are looking good.

896
00:37:37,800 --> 00:37:41,280
I'm happy with them. OK.
This is my buttercream.

897
00:37:41,320 --> 00:37:46,560
I'm doing American buttercream.
# American buttercream! #

898
00:37:47,600 --> 00:37:50,680
It's just butter and sugar.
Very simple buttercream.

899
00:37:50,720 --> 00:37:52,760
But there's nothing simple
about Jasmine's.

900
00:37:52,800 --> 00:37:55,160
I'm doing Swiss meringue
buttercream.

901
00:37:55,200 --> 00:37:56,960
It gives a really nice
smooth finish.

902
00:37:57,000 --> 00:38:00,720
But the thing is, these buttercreams
take ages to make.

903
00:38:00,760 --> 00:38:02,360
These are the last two batches.

904
00:38:02,400 --> 00:38:04,880
While Aaron waits
for his final cakes to bake...

905
00:38:06,120 --> 00:38:08,680
..Tom and Jasmine
push on with decorations.

906
00:38:08,720 --> 00:38:11,600
I'm gonna make some caramel shards,
some meringue kisses.

907
00:38:11,640 --> 00:38:14,320
Oh, God, those look delicious.
Have you made your jelly?

908
00:38:14,360 --> 00:38:16,800
Yeah, I have,
and I've started my green sponges.

909
00:38:16,840 --> 00:38:18,480
My green moss.

910
00:38:18,520 --> 00:38:22,160
You could win this
by simply walking over there and...

911
00:38:22,200 --> 00:38:25,320
And just assembling.
Oven off. Over there.

912
00:38:25,360 --> 00:38:29,000
Over there and kick his toe.
Kick his toe!

913
00:38:29,040 --> 00:38:30,720
Is that your gear over there?
That's my gear.

914
00:38:30,760 --> 00:38:33,560
So I'm about to start
assembling my cakes,

915
00:38:33,600 --> 00:38:35,840
and I'm just getting these ready
for my moss sponges.

916
00:38:35,880 --> 00:38:38,240
And breathe. And breathe.

917
00:38:38,280 --> 00:38:39,720
Big time "and breathe".

918
00:38:42,240 --> 00:38:46,960
Bakers, we are halfway through.
Oh, we're halfway through, darlings.

919
00:38:47,000 --> 00:38:49,240
If you do well,
you'll get a handshake.

920
00:38:49,280 --> 00:38:52,240
If you don't do well,
it won't be worth the calories.

921
00:38:52,280 --> 00:38:53,480
Mwah!

922
00:38:55,600 --> 00:38:58,440
Come on, team.
This is my American buttercream.

923
00:38:58,480 --> 00:39:00,040
It's whipped up really nicely.

924
00:39:00,080 --> 00:39:02,080
Let's actually just start
assembling these.

925
00:39:02,120 --> 00:39:03,800
As Tom starts building...

926
00:39:03,840 --> 00:39:06,360
That sponge is moist.

927
00:39:06,400 --> 00:39:09,520
..Aaron's still baking.
I'm gonna give it five more minutes.

928
00:39:09,560 --> 00:39:12,560
Struggling. Oh, I don't know what to
do now. I'm gonna put this in.

929
00:39:12,600 --> 00:39:15,000
And Jasmine's Swiss
meringue buttercream...

930
00:39:15,040 --> 00:39:17,240
Come on. ..is missing the butter.

931
00:39:18,640 --> 00:39:20,240
It's gonna be so tight.

932
00:39:20,280 --> 00:39:23,800
This is the cake soak.
Raspberry and basil syrup.

933
00:39:23,840 --> 00:39:26,240
The speed of you, Tom.
Just need to keep moving now.

934
00:39:26,280 --> 00:39:27,560
I'm not stopping you, babes.

935
00:39:27,600 --> 00:39:30,040
Great. I'm moving all around you.
You're flowing.

936
00:39:30,080 --> 00:39:32,360
That's all of the sponges done.

937
00:39:32,400 --> 00:39:34,960
The only thing I have to bake
other than this is tuiles.

938
00:39:35,000 --> 00:39:39,040
I do, however,
want these cakes cool ASAP.

939
00:39:39,080 --> 00:39:41,280
I need to get these cakes
assembled.

940
00:39:42,720 --> 00:39:44,320
Cake 1 done. Three more to go.

941
00:39:44,360 --> 00:39:47,760
If I can stack them in ten minutes,
ice them in ten minutes...

942
00:39:47,800 --> 00:39:50,360
This feels completely impossible.

943
00:39:50,400 --> 00:39:53,000
Hello, Jasmine.
Would you like another handshake?

944
00:39:53,040 --> 00:39:56,600
He's got no hand, look. He's lost
his hand from all your handshakes.

945
00:39:56,640 --> 00:39:59,120
Now I'm going to start
filling my cakes.

946
00:39:59,160 --> 00:40:00,520
This is my apricot.

947
00:40:00,560 --> 00:40:02,920
I'm just a little concerned
about how sweet the ganache is.

948
00:40:02,960 --> 00:40:05,240
Actually, you know what?
Lemon juice.

949
00:40:05,280 --> 00:40:08,440
This is lemon cake. Cream.
All the elements are good.

950
00:40:08,480 --> 00:40:10,400
I want lots of raspberries.

951
00:40:10,440 --> 00:40:12,880
Hello. Hello. Such luscious hair.

952
00:40:12,920 --> 00:40:15,040
Beautiful hair. Oh, Tom.
How's it going, my darling?

953
00:40:15,080 --> 00:40:16,520
Yeah, yeah. Good.

954
00:40:16,560 --> 00:40:21,760
This is like a really key stage now
where I love that you guys are here.

955
00:40:22,920 --> 00:40:25,320
I don't know if I've ever worked
this fast in my whole life.

956
00:40:27,080 --> 00:40:28,360
Oh, I need the gel.

957
00:40:28,400 --> 00:40:29,880
It's actually nuts.

958
00:40:29,920 --> 00:40:32,400
It's the added pressure
of all of the people,

959
00:40:32,440 --> 00:40:34,760
not just Paul and Prue,
are going to try this cake.

960
00:40:37,160 --> 00:40:40,080
And it's only just occurred to me.

961
00:40:42,600 --> 00:40:45,280
Bakers, you've got one hour left.

962
00:40:45,320 --> 00:40:47,760
An hour?! Into the freezer.

963
00:40:47,800 --> 00:40:49,400
Final cake. OK, let's go.

964
00:40:49,440 --> 00:40:52,040
I'm not there yet,
but I'm getting there.

965
00:40:52,080 --> 00:40:55,520
You got it, Tom. Come on, baby.
Oh, that is coming on gorgeous.

966
00:40:55,560 --> 00:40:58,600
Go on, Aaron.
This is my last cake.

967
00:40:58,640 --> 00:41:00,880
But I need to do decorations.

968
00:41:02,480 --> 00:41:05,040
Oh, do you know what? My moss...
That's a good colour.

969
00:41:05,080 --> 00:41:06,440
Oh!

970
00:41:06,480 --> 00:41:08,600
That's little meringue kisses.
This is caramel.

971
00:41:08,640 --> 00:41:10,680
I'll break this up
and then I'll stick it in.

972
00:41:12,280 --> 00:41:15,280
Now we turn four little cakes
into one long cake.

973
00:41:15,320 --> 00:41:18,160
That's straight, that's straight.
Just want to be able to ice it.

974
00:41:18,200 --> 00:41:20,200
Yeah. I'm going for an ombre effect.

975
00:41:20,240 --> 00:41:21,680
Beige to beige.

976
00:41:21,720 --> 00:41:24,320
This is when the Swiss meringue
buttercream comes into play

977
00:41:24,360 --> 00:41:26,200
because it's so easy to get on.

978
00:41:26,240 --> 00:41:28,640
My dad's a plasterer,
so maybe he would be proud of this.

979
00:41:28,680 --> 00:41:31,040
Maybe that's where I get
my cake-making skills from.

980
00:41:31,080 --> 00:41:33,000
I feel like a construction worker.

981
00:41:33,040 --> 00:41:35,360
What do I need now?
What do I need now?

982
00:41:36,560 --> 00:41:39,640
Can I have a blowtorch, please?
Let's go, baby.

983
00:41:40,760 --> 00:41:43,720
There's something lovely
about ending where I started,

984
00:41:43,760 --> 00:41:46,800
just shoving green moss into a cake.

985
00:41:46,840 --> 00:41:48,200
This is the texture going on.

986
00:41:48,240 --> 00:41:50,960
Bakers, you have half an hour left.

987
00:41:51,000 --> 00:41:53,640
Half an hour to impress.
I'm gonna impress you.

988
00:41:55,760 --> 00:41:59,480
Now I'm moving on to my tuiles
very, very quickly.

989
00:41:59,520 --> 00:42:01,560
Path is almost there. Come on.

990
00:42:04,920 --> 00:42:06,320
Yes, bro.

991
00:42:06,360 --> 00:42:08,680
That looks amazing! Thank you.

992
00:42:08,720 --> 00:42:10,000
Gotta break this.

993
00:42:10,040 --> 00:42:11,440
THUNDER CRASHES

994
00:42:11,480 --> 00:42:13,040
Oh, my God.

995
00:42:13,080 --> 00:42:15,640
- That's not good.
- It is raining.

996
00:42:15,680 --> 00:42:16,920
The thunder is happening.

997
00:42:16,960 --> 00:42:19,440
It's kind of like,
"Who's gonna win?" Who is gonna win?

998
00:42:19,480 --> 00:42:20,920
MIMICS THUNDER

999
00:42:23,360 --> 00:42:26,280
Once I finish this,
I'm gonna make some flowers.

1000
00:42:30,520 --> 00:42:34,320
Oh, my days.
Look at these decorations!

1001
00:42:34,360 --> 00:42:36,520
I mean, that says Jasmine to me.

1002
00:42:36,560 --> 00:42:38,880
That's what I wanted.
I want a little bit of me on a cake.

1003
00:42:38,920 --> 00:42:40,480
You've surpassed yourself, I think.

1004
00:42:40,520 --> 00:42:42,360
I'm gonna try and make
a chocolate flower,

1005
00:42:42,400 --> 00:42:45,320
but I don't know if it will set
in time.

1006
00:42:45,360 --> 00:42:47,240
Oh, no. Beehives.

1007
00:42:47,280 --> 00:42:49,080
Oh, God. I don't have time for this.

1008
00:42:49,120 --> 00:42:51,760
Bakers, you've got ten minutes left.

1009
00:42:51,800 --> 00:42:54,200
Right. Come on. Flowers.

1010
00:42:55,440 --> 00:42:57,520
These are all edible flowers.
All delicious.

1011
00:42:57,560 --> 00:42:58,920
Just keep adding and adding
and adding

1012
00:42:58,960 --> 00:43:00,480
and then it comes to life.

1013
00:43:00,520 --> 00:43:03,000
They're so fragile.
Can I do more tuiles, maybe?

1014
00:43:03,040 --> 00:43:05,800
They're lilies.
My mum's favourite flower is lilies.

1015
00:43:08,240 --> 00:43:10,120
I'm almost there. Come on.

1016
00:43:10,160 --> 00:43:12,240
I have really got to move now.

1017
00:43:12,280 --> 00:43:13,760
Breathe, Jasmine.

1018
00:43:13,800 --> 00:43:15,520
Come on, keep moving.

1019
00:43:15,560 --> 00:43:17,320
Bakers, you've got one minute left.

1020
00:43:18,640 --> 00:43:21,120
OK, what have I forgotten?
Strawberries.

1021
00:43:21,160 --> 00:43:24,840
I'm just going to put a few chopped
apricots on top, just for colour.

1022
00:43:27,040 --> 00:43:28,240
One beehive is there.

1023
00:43:33,400 --> 00:43:35,960
I'm feeling happy.
This is how I hoped it would look.

1024
00:43:36,000 --> 00:43:37,320
Tom, that looks epic.

1025
00:43:40,480 --> 00:43:44,360
OK, bakers, your time is up.

1026
00:43:44,400 --> 00:43:47,160
Please step away
from your Showstopper.

1027
00:43:48,560 --> 00:43:50,080
It's done! It's done!

1028
00:43:51,560 --> 00:43:53,520
Oh, my God, I could cry.

1029
00:43:53,560 --> 00:43:55,040
CHEERING

1030
00:43:55,080 --> 00:43:57,000
Oh!

1031
00:44:01,120 --> 00:44:04,360
They love each other. Aww.
Just like me and you. I know.

1032
00:44:10,200 --> 00:44:11,640
The winner of this year's Bake Off

1033
00:44:11,680 --> 00:44:15,320
will be announced at
a very special garden party.

1034
00:44:15,360 --> 00:44:18,560
And despite the inclement weather,
the field is full of friends,

1035
00:44:18,600 --> 00:44:21,160
family, and their new-found
baking besties.

1036
00:44:22,760 --> 00:44:24,720
I'm just happy to see everyone.

1037
00:44:24,760 --> 00:44:26,320
I'm happy to see all the bakers
again.

1038
00:44:26,360 --> 00:44:27,960
It's been really nice
to be reunited.

1039
00:44:28,000 --> 00:44:31,600
So yeah, we can actually properly
celebrate, which is great.

1040
00:44:31,640 --> 00:44:33,000
It feels nice to come back again.

1041
00:44:33,040 --> 00:44:35,560
It's weird because you're so used
to seeing just a few people here

1042
00:44:35,600 --> 00:44:37,280
and now there's all this.

1043
00:44:37,320 --> 00:44:43,480
It's so nice to come back
and not having stress of baking.

1044
00:44:43,520 --> 00:44:46,360
I'm really happy right now.

1045
00:44:46,400 --> 00:44:48,440
So hard to say who I'd want to win

1046
00:44:48,480 --> 00:44:51,520
because I love them so much,
all three of them.

1047
00:44:51,560 --> 00:44:58,160
Since day one, my favourite,
and I think is the winner, is Tom.

1048
00:44:58,200 --> 00:45:01,720
Aaron always has something surprise.

1049
00:45:01,760 --> 00:45:05,480
So he maybe surprises, he may win.

1050
00:45:05,520 --> 00:45:07,760
Tom and Aaron are just
something else.

1051
00:45:07,800 --> 00:45:12,640
But Jasmine
has been consistently fabulous.

1052
00:45:12,680 --> 00:45:14,520
I think it'll be Jasmine.

1053
00:45:21,240 --> 00:45:23,640
Jasmine, it's time
for your showstopper.

1054
00:45:23,680 --> 00:45:26,280
I might need some help.
We've got ya.

1055
00:45:26,320 --> 00:45:29,440
Yikes! I'm not strong enough
for this. Me too!

1056
00:45:29,480 --> 00:45:32,560
It's a lot of cake.
It's a lot of cake.

1057
00:45:32,600 --> 00:45:33,640
OK.

1058
00:45:39,720 --> 00:45:42,560
Well, I have to say,
I think it looks really beautiful.

1059
00:45:42,600 --> 00:45:46,320
Your little meringue kisses are all
lovely with their pastel colours.

1060
00:45:46,360 --> 00:45:48,520
I do like the way
you've used the curve in there

1061
00:45:48,560 --> 00:45:50,440
to give it that natural texture
as well.

1062
00:45:50,480 --> 00:45:54,360
OK, let's see
what it looks like inside.

1063
00:45:54,400 --> 00:45:56,520
The top and bottom layer
are cardamom sponge

1064
00:45:56,560 --> 00:45:58,440
and then the middle one
is raspberry and almond.

1065
00:45:58,480 --> 00:46:02,280
It's a lemon mascarpone cream with
some more fresh raspberries inside.

1066
00:46:12,120 --> 00:46:14,360
Flavour of the cake
is absolutely lovely.

1067
00:46:14,400 --> 00:46:16,760
Definitely cardamom,
but it's not overwhelming.

1068
00:46:16,800 --> 00:46:18,640
The cardamom works really well with

1069
00:46:18,680 --> 00:46:21,840
the almond and raspberry in
the middle, and the lemon is subtle.

1070
00:46:21,880 --> 00:46:24,440
Overall,
you've got a very delicate cake.

1071
00:46:24,480 --> 00:46:28,520
I think it's absolutely beautiful.
Great job, Jasmine. Well done.

1072
00:46:29,680 --> 00:46:33,120
Thank you. Big sigh of relief.
Such a big sigh.

1073
00:46:34,600 --> 00:46:36,920
I feel like I could cry. Well done.

1074
00:46:38,160 --> 00:46:39,320
Yes, Jasi.

1075
00:46:40,920 --> 00:46:42,680
You deserved it.

1076
00:46:44,560 --> 00:46:47,320
Aaron, would you like to bring up
your showstopper, please?

1077
00:46:47,360 --> 00:46:50,360
Team effort. Got it?
Oh, my gosh, it's so heavy.

1078
00:46:50,400 --> 00:46:53,120
It's so heavy. You all right?
Yeah, I'm good.

1079
00:46:58,320 --> 00:46:59,520
I like the size of it.

1080
00:46:59,560 --> 00:47:01,200
I like the component parts.

1081
00:47:01,240 --> 00:47:02,520
These little parts look lovely on

1082
00:47:02,560 --> 00:47:05,160
the top,
but it looks a little bit rushed.

1083
00:47:06,320 --> 00:47:08,120
And that's down to the piping.

1084
00:47:08,160 --> 00:47:10,840
This slightly unusual
piping around it.

1085
00:47:10,880 --> 00:47:11,960
That was my design choice.

1086
00:47:12,000 --> 00:47:14,400
So it's quite interesting
that you said that. Right.

1087
00:47:14,440 --> 00:47:18,400
Do you know, I really like
the design and I like the colours.

1088
00:47:18,440 --> 00:47:21,640
I agree that there are bits
that are not quite perfect,

1089
00:47:21,680 --> 00:47:23,400
but it's really interesting.

1090
00:47:23,440 --> 00:47:25,400
This Darjeeling I'm
looking forward to.

1091
00:47:25,440 --> 00:47:27,960
The flavours of the sponge
is Darjeeling,

1092
00:47:28,000 --> 00:47:31,720
and then the filling is a jammy
apricot compote

1093
00:47:31,760 --> 00:47:35,080
with Darjeeling tea
and a toasted milk buttercream.

1094
00:47:39,880 --> 00:47:41,600
The Darjeeling does come through,

1095
00:47:41,640 --> 00:47:44,880
but I'm struggling to find a proper
hero flavour.

1096
00:47:44,920 --> 00:47:46,800
The apricot
is just not strong enough.

1097
00:47:48,040 --> 00:47:49,800
I actually like the flavour
very much.

1098
00:47:49,840 --> 00:47:53,640
It's quite delicate,
but the cake is a little dry.

1099
00:47:53,680 --> 00:47:54,840
It's overbaked sponge.

1100
00:47:57,080 --> 00:47:58,120
Thank you.

1101
00:48:00,680 --> 00:48:02,040
You got it, guys? Yeah, I've got it.

1102
00:48:05,000 --> 00:48:07,840
There you go. Thank you. I love the
way it looks. We love you.

1103
00:48:11,280 --> 00:48:13,320
Tom, are you ready
for your Showstopper?

1104
00:48:13,360 --> 00:48:16,600
I'm ready. Shall I come help?
Is it a three-man operation?

1105
00:48:16,640 --> 00:48:18,360
I've got this.
Alison's been in the gym.

1106
00:48:18,400 --> 00:48:19,520
ALISON EXHALES

1107
00:48:20,720 --> 00:48:22,880
Oh, it's quite heavy! Whoa!

1108
00:48:24,200 --> 00:48:25,200
What a cake.

1109
00:48:26,720 --> 00:48:27,720
OK.

1110
00:48:30,200 --> 00:48:31,200
Wow.

1111
00:48:33,880 --> 00:48:34,920
Well, I have to say,

1112
00:48:34,960 --> 00:48:38,360
I think it looks absolutely
stunning.

1113
00:48:38,400 --> 00:48:40,760
I love the famous Bake Off cake.

1114
00:48:40,800 --> 00:48:42,800
Is there a missing raspberry?

1115
00:48:42,840 --> 00:48:46,440
Take it off. There we go. Perfect.
That's how it should be.

1116
00:48:46,480 --> 00:48:49,560
I really like it. I like the moss.
I like the whole thing.

1117
00:48:49,600 --> 00:48:51,920
The way it's been designed
is impeccable.

1118
00:48:51,960 --> 00:48:55,600
Looks absolutely wonderful.
It's a question of how it tastes.

1119
00:48:55,640 --> 00:49:00,080
Yes. So we've got three layers
of raspberry chiffon sponge.

1120
00:49:00,120 --> 00:49:03,600
They are soaked in basil
and raspberry soaking syrup with

1121
00:49:03,640 --> 00:49:06,080
a little bit of lemon juice as well.
And then we have the passion

1122
00:49:06,120 --> 00:49:08,400
fruit mango and lemon ganache.

1123
00:49:08,440 --> 00:49:11,200
And there's some fresh raspberries
inside of that ganache as well.

1124
00:49:21,320 --> 00:49:24,560
Tom, that tastes amazing.

1125
00:49:24,600 --> 00:49:28,120
You get the raspberry,
you get mango. It's just wonderful.

1126
00:49:29,200 --> 00:49:31,280
Great job, Tom. Oh!

1127
00:49:31,320 --> 00:49:33,200
The chiffon is particularly nice,

1128
00:49:33,240 --> 00:49:35,680
but it has concertinaed
down at the bottom. OK.

1129
00:49:35,720 --> 00:49:37,520
Because of the weight
of all the sponges.

1130
00:49:37,560 --> 00:49:39,280
Flavour-wise, it's fantastic.
It's light on the palate.

1131
00:49:39,320 --> 00:49:42,000
The American buttercream works
really nicely as well.

1132
00:49:42,040 --> 00:49:44,320
And then the tropical fruits
and then the raspberry.

1133
00:49:44,360 --> 00:49:45,640
So there's a lot going on in there.

1134
00:49:45,680 --> 00:49:48,320
But you've managed to balance it
all as well.

1135
00:49:48,360 --> 00:49:50,640
Tom, I don't think you could have
improved on this cake.

1136
00:49:50,680 --> 00:49:51,720
Oh!

1137
00:49:52,840 --> 00:49:57,200
You have the style. And finally
you have the substance as well. Ah!

1138
00:49:57,240 --> 00:49:59,800
Great job. Thank you so much, guys.
Thank you.

1139
00:49:59,840 --> 00:50:00,920
Phowar, phew.

1140
00:50:02,360 --> 00:50:04,040
Well done, mate. Cheers, guys.

1141
00:50:04,080 --> 00:50:06,360
You can't do any better than that,
can you?

1142
00:50:06,400 --> 00:50:08,760
Smashed that so much. Oh!

1143
00:50:13,160 --> 00:50:15,000
That was like the worst feedback,

1144
00:50:15,040 --> 00:50:19,360
because it's just enough to give me
that little bit of hope.

1145
00:50:21,000 --> 00:50:23,120
Prue saying she doesn't know how

1146
00:50:23,160 --> 00:50:25,640
she would possibly improve
that cake,

1147
00:50:25,680 --> 00:50:28,160
it's like a tease.
It's just enough to make me think...

1148
00:50:29,360 --> 00:50:31,200
.."Maybe."

1149
00:50:31,240 --> 00:50:33,400
I know that I won't win.

1150
00:50:33,440 --> 00:50:37,040
Today evidently was not my day,
but it was theirs.

1151
00:50:37,080 --> 00:50:39,240
And they've both worked so hard.

1152
00:50:39,280 --> 00:50:41,640
Whichever one has it really,
really deserve it.

1153
00:50:43,320 --> 00:50:45,520
I have no idea what's going
to happen now.

1154
00:50:45,560 --> 00:50:46,760
I just have this feeling

1155
00:50:46,800 --> 00:50:49,120
that they liked it,
but they didn't love it.

1156
00:50:49,160 --> 00:50:51,160
Tom's, they loved it.

1157
00:50:51,200 --> 00:50:55,520
To be honest, I have no idea,
so I don't know what to think!

1158
00:51:02,160 --> 00:51:04,800
CHEERING AND APPLAUSE

1159
00:51:04,840 --> 00:51:06,480
Oh, my gosh, I'm gonna go.

1160
00:51:08,640 --> 00:51:10,280
Oh, my God.

1161
00:51:10,320 --> 00:51:13,520
As the bakers are reunited with
their loved ones.

1162
00:51:13,560 --> 00:51:14,560
Oh!

1163
00:51:16,480 --> 00:51:18,400
I'm so proud of you!

1164
00:51:18,440 --> 00:51:21,200
You've just gone straight for the
cake!

1165
00:51:21,240 --> 00:51:24,160
..Paul and Prue have a massive
decision to make.

1166
00:51:24,200 --> 00:51:27,720
Three huge cakes,
three incredible bakers.

1167
00:51:27,760 --> 00:51:30,360
Yeah, I've never seen bigger cakes
than that in my life.

1168
00:51:30,400 --> 00:51:33,440
I thought Iain was going
to jump out of one of them. Yeah.

1169
00:51:33,480 --> 00:51:35,120
I think overall the standard
was pretty good.

1170
00:51:35,160 --> 00:51:37,840
Yeah. But Aaron struggled a little.

1171
00:51:37,880 --> 00:51:39,680
I felt for Aaron, because as soon

1172
00:51:39,720 --> 00:51:41,920
as you said his sponge
was a bit dry, he knew.

1173
00:51:41,960 --> 00:51:44,320
Yeah. But we are nit-picking here.
It's a great cake.

1174
00:51:44,360 --> 00:51:45,880
It's still an amazing cake.

1175
00:51:45,920 --> 00:51:48,440
It's just unfortunate he's
in a tent with the other two. Yes.

1176
00:51:48,480 --> 00:51:50,080
Well done, mate. Oh!

1177
00:51:50,120 --> 00:51:52,120
Tom's garden. That was fantastic.

1178
00:51:52,160 --> 00:51:54,680
Beautiful. Conceptually, it was
so clever.

1179
00:51:54,720 --> 00:51:57,080
He aced it, didn't he?
You know, the path to Bake Off.

1180
00:51:57,120 --> 00:51:59,240
The flavour from his cake
was stunning.

1181
00:51:59,280 --> 00:52:00,440
And, of course, the look of it.

1182
00:52:00,480 --> 00:52:02,680
Style and substance came hand
in hand.

1183
00:52:02,720 --> 00:52:05,800
Would you say Tom
and Jasmine's cake were on a par?

1184
00:52:05,840 --> 00:52:08,520
I think they were.
I mean, Jasmine's cake was cardamon.

1185
00:52:08,560 --> 00:52:10,640
That's a punchy thing to do
in a final.

1186
00:52:10,680 --> 00:52:14,800
Yeah. She managed to get the level
of cardamom smack on the nose.

1187
00:52:14,840 --> 00:52:16,400
This is going to be really,
really difficult.

1188
00:52:16,440 --> 00:52:18,840
Both did pretty well faultless
cakes.

1189
00:52:18,880 --> 00:52:20,720
Yeah. To pick the winner is...

1190
00:52:20,760 --> 00:52:22,440
You know, there's a lot
of onus on us now

1191
00:52:22,480 --> 00:52:23,760
to pick the right person.

1192
00:52:23,800 --> 00:52:25,600
Prue and I will sit
and have another cup of tea

1193
00:52:25,640 --> 00:52:27,320
and we'll sit down... And another
slice of cake.

1194
00:52:27,360 --> 00:52:28,440
And another slice of cake.

1195
00:52:30,320 --> 00:52:31,920
Guys, it's been so real.

1196
00:52:31,960 --> 00:52:33,680
The dream team.

1197
00:52:33,720 --> 00:52:36,120
Come on, let's go.
I'm going to the fair.

1198
00:52:38,200 --> 00:52:40,840
And have they decided? Yeah.
They've decided.

1199
00:52:40,880 --> 00:52:42,320
Oh, my God.

1200
00:52:42,360 --> 00:52:43,840
CHEERING AND APPLAUSE

1201
00:52:52,280 --> 00:52:54,760
Hello. Firstly,
thank you all for coming.

1202
00:52:54,800 --> 00:52:59,400
And can we now ask our three
finalists to step forward?

1203
00:52:59,440 --> 00:53:03,640
Big round of applause for Tom,
Jasmine and Aaron.

1204
00:53:03,680 --> 00:53:05,600
APPLAUSE
Hello, Jassy!

1205
00:53:09,320 --> 00:53:11,560
What a final it has been.

1206
00:53:11,600 --> 00:53:14,720
All three of you should be very
proud of yourselves.

1207
00:53:14,760 --> 00:53:18,680
However, there can only be one
winner around here.

1208
00:53:20,120 --> 00:53:27,600
The winner of The Great British Bake
Off 2025 is...

1209
00:53:35,280 --> 00:53:36,720
..Jasmine!

1210
00:53:36,760 --> 00:53:38,680
CHEERING AND APPLAUSE

1211
00:53:44,440 --> 00:53:46,320
Oh, my God.

1212
00:53:46,360 --> 00:53:48,160
It was always you!

1213
00:53:50,120 --> 00:53:52,920
Congratulations.

1214
00:53:52,960 --> 00:53:56,600
SQUEALING AND CHEERING

1215
00:53:56,640 --> 00:53:59,200
There you go, my darling.
Congratulations.

1216
00:54:05,480 --> 00:54:07,240
SHE SQUEALS

1217
00:54:09,520 --> 00:54:11,640
Oh, my goodness.

1218
00:54:11,680 --> 00:54:16,480
I am so... I'm just overjoyed.

1219
00:54:17,640 --> 00:54:19,160
CHEERING

1220
00:54:25,520 --> 00:54:27,720
When I was in the middle of exams
and trying to bake

1221
00:54:27,760 --> 00:54:29,960
while I was trying to learn all my
stuff,

1222
00:54:30,000 --> 00:54:31,240
and it's been so much,

1223
00:54:31,280 --> 00:54:37,680
but I've done it and I'm just, like,
so unbelievably happy.

1224
00:54:37,720 --> 00:54:41,840
Honestly, mate.
Oh, you are so amazing.

1225
00:54:41,880 --> 00:54:44,640
And to have done it with such
an awesome group of people.

1226
00:54:46,400 --> 00:54:50,400
Every single thing, you've really
deserved it. Incredible. Yeah!

1227
00:54:51,680 --> 00:54:54,120
When it comes to Jasmine,
you don't want anything but the best

1228
00:54:54,160 --> 00:54:55,680
for her, because she does
what she does

1229
00:54:55,720 --> 00:54:59,000
so well,
and she literally deserved it.

1230
00:54:59,040 --> 00:55:01,480
I can't feel bad
for not winning against

1231
00:55:01,520 --> 00:55:05,000
that powerhouse of a pocket-sized
baker.

1232
00:55:06,080 --> 00:55:08,160
Ten out of ten,
12 out of ten happy.

1233
00:55:08,200 --> 00:55:09,960
She's just been
so flawless throughout.

1234
00:55:10,000 --> 00:55:11,880
There was no other way
that could have gone today.

1235
00:55:13,160 --> 00:55:14,840
Oh, Prue, thank you so much.

1236
00:55:14,880 --> 00:55:15,960
The thing about Jasmine

1237
00:55:16,000 --> 00:55:18,400
is she has been steady
the whole way through.

1238
00:55:18,440 --> 00:55:21,880
Almost unheard
of to be so consistent and so good.

1239
00:55:21,920 --> 00:55:23,720
She's an extraordinary girl.

1240
00:55:23,760 --> 00:55:26,920
There was not one week we thought,
"She could go this week."

1241
00:55:26,960 --> 00:55:28,600
Not once. That's unusual.

1242
00:55:28,640 --> 00:55:30,640
And to win five Star Bakers
and then win overall,

1243
00:55:30,680 --> 00:55:31,720
that's never happened before.

1244
00:55:31,760 --> 00:55:35,240
She's done an incredible job all the
way through the Bake Off this year.

1245
00:55:35,280 --> 00:55:36,520
And she is a worthy winner.

1246
00:55:36,560 --> 00:55:39,760
And she is the best one we've seen
for quite a while, actually.

1247
00:55:41,360 --> 00:55:43,320
I want to say to myself,
when I don't think I'm going

1248
00:55:43,360 --> 00:55:46,000
to be able to do something,
when I don't have faith in myself,

1249
00:55:46,040 --> 00:55:48,040
that I just should give it a try

1250
00:55:48,080 --> 00:55:53,800
and try and try again
and something great might happen.

1251
00:55:53,840 --> 00:55:54,920
You never know.

1252
00:55:57,920 --> 00:56:01,600
# When we walk down the street

1253
00:56:01,640 --> 00:56:04,920
# We don't care who we see or
who we meet... #

1254
00:56:06,800 --> 00:56:08,320
Where's Kyiv?

1255
00:56:08,360 --> 00:56:10,680
There. With a heart. With a heart.

1256
00:56:10,720 --> 00:56:14,320
# Cos we've got something
burning inside

1257
00:56:14,360 --> 00:56:15,720
# We've got love

1258
00:56:17,440 --> 00:56:18,840
# Power

1259
00:56:18,880 --> 00:56:23,000
It's the greatest power of them all

1260
00:56:23,040 --> 00:56:26,280
# We got love, power

1261
00:56:26,320 --> 00:56:30,080
We've got a new client today. Hi.
All the way from Essex.

1262
00:56:31,200 --> 00:56:34,600
# Sometimes we're up,
sometimes we're down

1263
00:56:34,640 --> 00:56:38,440
# But our feet are always on
the ground

1264
00:56:38,480 --> 00:56:41,800
# We always laugh,
don't have to cry

1265
00:56:42,960 --> 00:56:46,360
# And this is the reason why

1266
00:56:46,400 --> 00:56:48,000
# We got love

1267
00:56:49,440 --> 00:56:50,560
# Power

1268
00:56:50,600 --> 00:56:53,480
# It's the greatest
power of them all

1269
00:56:53,520 --> 00:56:54,800
# Hey, hey, hey

1270
00:56:54,840 --> 00:56:58,240
# We got love, power... #

1271
00:56:58,280 --> 00:56:59,560
Dervla.

1272
00:56:59,600 --> 00:57:00,720
Will you marry me?

1273
00:57:00,760 --> 00:57:02,240
Oh, that's such a lovely ring!

1274
00:57:06,800 --> 00:57:08,920
# It's the greatest power in the
world

1275
00:57:10,360 --> 00:57:11,880
# We got love

1276
00:57:12,960 --> 00:57:14,480
# Power

1277
00:57:14,520 --> 00:57:18,240
# It's the greatest power
in the world

1278
00:57:18,280 --> 00:57:21,560
# We got love, power

1279
00:57:22,600 --> 00:57:25,400
# And together we can't fall. #

1280
00:57:32,520 --> 00:57:34,520
Are you a star baker in the making?

1281
00:57:34,560 --> 00:57:37,560
If you'd like to apply
for the next series of Bake Off,

1282
00:57:37,600 --> 00:57:41,880
visit channel4.com/takepart

1283
00:57:44,400 --> 00:57:48,040
Subtitles by Red Bee Media