1 00:00:02,000 --> 00:00:04,200 {\an2}I think we've nailed this. Hey, Paul check this out. 2 00:00:04,240 --> 00:00:06,240 {\an2}Listen, for biscuit week Noel and I 3 00:00:06,280 --> 00:00:09,440 {\an2}have created this digestive that you can keep dunking in your cuppa 4 00:00:09,480 --> 00:00:11,320 {\an2}and it don't break off! Look at that! 5 00:00:11,360 --> 00:00:13,680 {\an2}Incredible. We're taking it to Dragons' Den. 6 00:00:13,720 --> 00:00:15,400 {\an2}We've been doing this for 45 minutes 7 00:00:15,440 --> 00:00:17,240 {\an2}and it's still holding strong, innit? 8 00:00:17,280 --> 00:00:19,080 {\an2}That's amazing. But what's in it? 9 00:00:19,120 --> 00:00:22,520 {\an2}Oh, the usual - flour, sugar and a secret ingredient. 10 00:00:22,560 --> 00:00:24,680 {\an2}A very thin layer of concrete. 11 00:00:24,720 --> 00:00:25,960 {\an2}Oh, God! 12 00:00:27,320 --> 00:00:29,240 {\an2}Welcome to The Great British Bake Off. 13 00:00:29,280 --> 00:00:30,720 {\an2}Do you think we'll get a handshake? 14 00:00:30,760 --> 00:00:32,200 {\an2}I'm not so sure, let's go. Ruined. 15 00:00:33,960 --> 00:00:35,120 {\an2}Last time... 16 00:00:35,160 --> 00:00:37,520 {\an2}Why this is doing to me? 17 00:00:37,560 --> 00:00:40,560 {\an2}..our 12 new bakers went wild for cake... 18 00:00:40,600 --> 00:00:42,720 {\an2}I don't know if that's going to freak out the judges. 19 00:00:42,760 --> 00:00:45,520 {\an2}"Hi, Rowan, what have you made?" "A dead lobster." 20 00:00:45,560 --> 00:00:47,600 {\an2}..whilst Cristy and Abbi impressed. 21 00:00:47,640 --> 00:00:49,440 {\an2}You've done a really good job, Abbi. 22 00:00:49,480 --> 00:00:51,000 {\an2}Thank you very much. 23 00:00:51,040 --> 00:00:53,800 {\an2}Dan's family dog Bruno fetched him Star Baker... 24 00:00:53,840 --> 00:00:55,520 {\an2}Nice one, Bruno! 25 00:00:55,560 --> 00:00:56,960 {\an2}Here we go, Norman. 26 00:00:57,000 --> 00:00:59,240 {\an2}..and although Nicky and Tasha faced extinction... 27 00:00:59,280 --> 00:01:01,440 {\an2}I don't like that, Tasha. 28 00:01:01,480 --> 00:01:03,200 {\an2}I love it! 29 00:01:03,240 --> 00:01:04,560 {\an2}..it was Amos... 30 00:01:04,600 --> 00:01:05,960 {\an2}Piece of poo. 31 00:01:06,000 --> 00:01:07,520 {\an2}..who had to leave the tent. 32 00:01:07,560 --> 00:01:08,680 {\an2}This time... 33 00:01:08,720 --> 00:01:09,760 {\an2}Oh! 34 00:01:09,800 --> 00:01:11,440 {\an2}..the bakers battle biscuits... 35 00:01:11,480 --> 00:01:13,360 {\an2}Abbi, get a bit closer. 36 00:01:13,400 --> 00:01:15,440 {\an2}..with a nostalgic signature... 37 00:01:15,480 --> 00:01:16,680 {\an2}Marshmallow time. 38 00:01:16,720 --> 00:01:18,200 {\an2}..a tricky technical... 39 00:01:18,240 --> 00:01:19,960 {\an2}I'm probably doing it wrong. 40 00:01:20,000 --> 00:01:22,800 {\an2}..and show stopping illusion biscuit banquets. 41 00:01:22,840 --> 00:01:24,280 {\an2}Chuffing heck. 42 00:01:24,320 --> 00:01:26,200 {\an2}Everybody's is so realistic. 43 00:01:26,240 --> 00:01:28,720 {\an2}Who will bask in biscuit brilliance? 44 00:01:28,760 --> 00:01:31,000 {\an2}That is fantastic. It's so good! 45 00:01:31,040 --> 00:01:32,240 {\an2}And whose cookie... 46 00:01:32,280 --> 00:01:33,400 {\an2}Cristy? 47 00:01:33,440 --> 00:01:34,600 {\an2}..has finally crumbled? 48 00:01:34,640 --> 00:01:36,600 {\an2}Have you used my biscuit dough? 49 00:01:36,640 --> 00:01:37,760 {\an2}You have. 50 00:02:00,000 --> 00:02:01,040 {\an2}I'm well buzzing. 51 00:02:01,080 --> 00:02:03,040 {\an2}It's proper nice, innit, just to get back? 52 00:02:03,080 --> 00:02:05,280 {\an2}I saw those three peaks and I thought, 53 00:02:05,320 --> 00:02:07,480 {\an2}I'm happy I'm at home. It's nice. 54 00:02:07,520 --> 00:02:08,920 {\an2}Here we go again. 55 00:02:08,960 --> 00:02:12,120 {\an2}Last week was very stressful but it's a new week, 56 00:02:12,160 --> 00:02:14,000 {\an2}it's a new day, it's a new dawn. 57 00:02:14,040 --> 00:02:15,840 {\an2}Biscuits is completely different to cakes. 58 00:02:15,880 --> 00:02:17,880 {\an2}I make shortbread quite a lot. 59 00:02:17,920 --> 00:02:20,600 {\an2}It's one of those recipes where you get quite a lot of plaudits 60 00:02:20,640 --> 00:02:23,480 {\an2}compared to the amount of effort that you put in. 61 00:02:26,080 --> 00:02:29,400 {\an2}Good to see you, bakers. Welcome to Biscuit Week. 62 00:02:29,440 --> 00:02:32,400 {\an2}Now, for your Signature Challenge the judges would like you to make 63 00:02:32,440 --> 00:02:36,240 {\an2}a batch of 12 identical marshmallow biscuits. 64 00:02:36,280 --> 00:02:38,600 {\an2}Inspired by childhood favourites 65 00:02:38,640 --> 00:02:41,120 {\an2}like the tea cake or the Wagon Wheel, 66 00:02:41,160 --> 00:02:43,880 {\an2}the judges are looking for delicious biscuits 67 00:02:43,920 --> 00:02:47,760 {\an2}either topped or sandwiched with perfectly set marshmallow. 68 00:02:47,800 --> 00:02:50,040 {\an2}Now, you've probably noticed that these biscuits, 69 00:02:50,080 --> 00:02:52,680 {\an2}they're a lot smaller than they used to be when we were kids. 70 00:02:52,720 --> 00:02:55,280 {\an2}Well, this is your chance to right that wrong. 71 00:02:55,320 --> 00:02:58,080 {\an2}There's nothing stopping you from making your biscuit 72 00:02:58,120 --> 00:03:00,040 {\an2}absolutely massive, like Noel's head. 73 00:03:01,720 --> 00:03:03,400 {\an2}We're looking for dustbin lids, OK? 74 00:03:03,440 --> 00:03:08,680 {\an2}Now, the shape, the flavours and the design is entirely up to you. 75 00:03:08,720 --> 00:03:10,200 {\an2}You've got two and a half hours. 76 00:03:10,240 --> 00:03:11,960 {\an2}On your marks... Get set... 77 00:03:12,000 --> 00:03:13,120 {\an2}Bake! 78 00:03:16,640 --> 00:03:19,800 {\an2}Marshmallow biscuits isn't something I've had for a really long time. 79 00:03:19,840 --> 00:03:23,040 {\an2}There's only one marshmallow biscuit as far as I'm concerned 80 00:03:23,080 --> 00:03:26,600 {\an2}and it's a Tunnock's tea cake. Oh, my days. 81 00:03:26,640 --> 00:03:30,200 {\an2}PAUL: Marshmallow biscuits. Now, this goes back to our childhood. 82 00:03:30,240 --> 00:03:32,800 {\an2}For me, it was the Wagon Wheel. It was just the best thing ever. 83 00:03:32,840 --> 00:03:36,160 {\an2}Marshmallow is quite mild in flavour and sweet. 84 00:03:36,200 --> 00:03:39,160 {\an2}So you need something that lifts it, like citrusy jam 85 00:03:39,200 --> 00:03:41,720 {\an2}or something with a bit of acidity will help. 86 00:03:41,760 --> 00:03:43,240 {\an2}It's about decoration, as well, 87 00:03:43,280 --> 00:03:45,880 {\an2}because although it should be relatively simple 88 00:03:45,920 --> 00:03:49,480 {\an2}to create the biscuits and the marshmallow, it's about decoration. 89 00:03:49,520 --> 00:03:52,880 {\an2}It's got to look good, it's got to look shop made. 90 00:03:54,080 --> 00:03:56,880 {\an2}Good morning, Dana. Hello, good morning. How are you? Hello, Dana. 91 00:03:56,920 --> 00:04:00,640 {\an2}Dana, tell us about your signature marshmallow biscuit. 92 00:04:00,680 --> 00:04:03,080 {\an2}I am doing a speculoos. 93 00:04:03,120 --> 00:04:04,480 {\an2}Oh, lovely. Marshmallow biscuit 94 00:04:04,520 --> 00:04:07,360 {\an2}that's got a lot of ginger, cloves, mixed spice, a bit of everything. 95 00:04:07,400 --> 00:04:08,480 {\an2}Oh, lovely. 96 00:04:08,520 --> 00:04:10,320 {\an2}ALISON: Dana's love of spices comes from 97 00:04:10,360 --> 00:04:13,240 {\an2}the Indian dishes her mum Chhaya taught her growing up. 98 00:04:13,280 --> 00:04:15,360 {\an2}That's a lovely golden colour. 99 00:04:15,400 --> 00:04:17,000 {\an2}Almost burnt colour. 100 00:04:17,040 --> 00:04:18,880 {\an2}It's not burnt, Mum! 101 00:04:18,920 --> 00:04:21,280 {\an8}Sitting on top of her spiced biscuit, 102 00:04:21,320 --> 00:04:25,040 {\an8}Dana's vanilla marshmallow and speculoos biscuit buttercream 103 00:04:25,080 --> 00:04:26,840 {\an8}will be set in an intricate mould. 104 00:04:26,880 --> 00:04:28,120 {\an2}PRUE: Oh, they're beautiful. 105 00:04:28,160 --> 00:04:30,480 {\an2}It's been a bit of a challenge demoulding it. Yeah. 106 00:04:30,520 --> 00:04:32,720 {\an2}But as long as I've got enough time to get it in the fridge 107 00:04:32,760 --> 00:04:34,080 {\an2}for a good half hour. 108 00:04:34,120 --> 00:04:36,440 {\an2}It needs to be rock solid for me to get it out of the mould. 109 00:04:36,480 --> 00:04:37,800 {\an2}So that's what I'm hoping for. 110 00:04:37,840 --> 00:04:39,160 {\an2}I'm looking forward to this one. 111 00:04:39,200 --> 00:04:41,360 {\an2}Me, too! Can't wait to have one myself. 112 00:04:41,400 --> 00:04:42,800 {\an2}That's perfect. Right... 113 00:04:42,840 --> 00:04:44,840 {\an2}NOEL: Those who have chosen to make teacakes 114 00:04:44,880 --> 00:04:48,040 {\an2}will be using moulds to create the classic chocolate dome 115 00:04:48,080 --> 00:04:49,840 {\an2}which will hold the marshmallow. 116 00:04:49,880 --> 00:04:51,520 {\an2}Let me just wiggle them around. 117 00:04:51,560 --> 00:04:53,480 {\an2}The outside will be nice and smooth 118 00:04:53,520 --> 00:04:56,400 {\an2}because it's moulded into the dome shape, thankfully. 119 00:04:56,440 --> 00:04:58,240 {\an2}I'm probably a little bit envious 120 00:04:58,280 --> 00:05:00,600 {\an2}of the people who have got moulds, but hey-ho, 121 00:05:00,640 --> 00:05:02,600 {\an2}I made the decision to go for Wagon Wheels 122 00:05:02,640 --> 00:05:05,320 {\an2}and when I've made them at home people have liked it. 123 00:05:05,360 --> 00:05:07,280 {\an2}ALISON: Keith likes to doorstep his neighbours 124 00:05:07,320 --> 00:05:09,080 {\an2}looking for feedback on his bakes, 125 00:05:09,120 --> 00:05:11,280 {\an2}which has earned him the nickname Needy Ned. 126 00:05:11,320 --> 00:05:12,640 {\an2}That's delicious. 127 00:05:12,680 --> 00:05:15,080 {\an2}Phew! I'm relieved. 128 00:05:15,120 --> 00:05:17,760 {\an8}NOEL: Today he'll be recreating the all-American 129 00:05:17,800 --> 00:05:21,200 {\an8}peanut butter and jelly sandwich in Wagon Wheel form. 130 00:05:21,240 --> 00:05:23,880 {\an2}Now, a little birdy told me you was into stand-up. 131 00:05:23,920 --> 00:05:27,040 {\an2}I...I did a bit of stand-up for a few years about 20 years ago. 132 00:05:27,080 --> 00:05:28,360 {\an2}And was you good? 133 00:05:28,400 --> 00:05:30,680 {\an2}I wasn't good enough to go... to go full time. 134 00:05:30,720 --> 00:05:32,000 {\an2}Give me your best gag. Come on. 135 00:05:32,040 --> 00:05:34,240 {\an2}The best gag that you... You've got to get me rolling. 136 00:05:34,280 --> 00:05:37,040 {\an2}I can't. Because... Come on, everyone wants to hear Alison's laugh! 137 00:05:37,080 --> 00:05:38,920 {\an2}Then you might find out I'm funnier than Noel. 138 00:05:38,960 --> 00:05:41,680 {\an2}No, go on. And then what happens? Go on, go on. It doesn't work! 139 00:05:41,720 --> 00:05:42,840 {\an2}What you got? Come on! 140 00:05:42,880 --> 00:05:44,760 {\an2}Buk-buk-buk-buk-buk! Come on, you can... 141 00:05:44,800 --> 00:05:46,640 {\an2}BEEPING You've got something. 142 00:05:46,680 --> 00:05:50,160 {\an2}No. What's...what's the joke that used to get everyone straight away? 143 00:05:50,200 --> 00:05:51,400 {\an2}Shall I stop that, babe? 144 00:05:51,440 --> 00:05:52,760 {\an1}BEEPING STOPS #S 145 00:05:52,800 --> 00:05:54,320 {\an2}Um... What's that timer for? 146 00:05:54,360 --> 00:05:56,760 {\an2}You... Uh, that's time for the interview to end. 147 00:05:59,520 --> 00:06:03,120 {\an2}Morning Dan. Good morning. Hello, Dan. How we doing? Hello. 148 00:06:03,160 --> 00:06:04,600 {\an2}Reigning Star Baker. 149 00:06:04,640 --> 00:06:06,120 {\an2}Yes, indeed. 150 00:06:06,160 --> 00:06:08,200 {\an2}Tell us about your signature. 151 00:06:08,240 --> 00:06:11,000 {\an2}Yes, so it's my son's birthday tomorrow. 152 00:06:11,040 --> 00:06:12,960 {\an2}So these flavours are based on the three things 153 00:06:13,000 --> 00:06:14,960 {\an2}that he basically lives on every day, 154 00:06:15,000 --> 00:06:17,160 {\an2}which is chocolate, bananas and peanut butter. Wow. 155 00:06:17,200 --> 00:06:19,920 {\an2}What a healthy diet for a child! Perfect diet, yeah. 156 00:06:19,960 --> 00:06:22,440 {\an2}Can I help? You can do, mate, yeah. Yay! 157 00:06:22,480 --> 00:06:24,760 {\an2}ALISON: Four-year-old Sam and his older brother Rory 158 00:06:24,800 --> 00:06:26,720 {\an2}love to help Dad in the kitchen, 159 00:06:26,760 --> 00:06:29,480 {\an2}especially when there are bowls to be cleaned. 160 00:06:29,520 --> 00:06:31,680 {\an2}You've got it all down the front of you already. 161 00:06:31,720 --> 00:06:33,960 {\an8}Covered in dark chocolate, his peanut biscuits 162 00:06:34,000 --> 00:06:36,360 {\an8}will sandwich layers of peanut butter ganache 163 00:06:36,400 --> 00:06:37,920 {\an8}and banana marshmallow. 164 00:06:37,960 --> 00:06:39,360 {\an2}Have you practised this a lot? 165 00:06:39,400 --> 00:06:41,120 {\an2}Yeah, I've done it three times, yeah. 166 00:06:41,160 --> 00:06:42,600 {\an2}Where do you find the time? 167 00:06:42,640 --> 00:06:45,520 {\an2}Soon as the kids are in bed, that's when I start doing it. Really? Yeah. 168 00:06:45,560 --> 00:06:47,720 {\an2}And you want to bake, the kids'll never go to bed right? 169 00:06:47,760 --> 00:06:49,120 {\an2}No, they don't, no. No. 170 00:06:49,160 --> 00:06:50,800 {\an2}And they come in, especially going... 171 00:06:50,840 --> 00:06:53,120 {\an2}"Oh, can I help, dad?" "Yeah, of course you can, mate!" 172 00:06:53,160 --> 00:06:54,960 {\an2}And then just, like, knock a bowl over, 173 00:06:55,000 --> 00:06:57,920 {\an2}spill a load of flour all over the place and clear off. 174 00:06:57,960 --> 00:07:00,560 {\an2}Chimpanzees' tea party. Totally, yeah. 175 00:07:01,920 --> 00:07:05,360 {\an2}I'm making rose teacakes and these are for my nan. 176 00:07:05,400 --> 00:07:07,640 {\an2}My nanny June, she's not with us any more 177 00:07:07,680 --> 00:07:08,800 {\an2}but she loved roses 178 00:07:08,840 --> 00:07:13,440 {\an2}and so they're going to have, like, little roses painted into the shell. 179 00:07:13,480 --> 00:07:17,400 {\an2}NOEL: Nanny June might be the inspiration for Cristy's teacakes 180 00:07:17,440 --> 00:07:19,080 {\an2}but it's her youngest daughter Sienna 181 00:07:19,120 --> 00:07:21,600 {\an2}who's been helping Mum perfect the recipe. 182 00:07:21,640 --> 00:07:23,480 {\an2}Good girl. Keep going. 183 00:07:23,520 --> 00:07:26,320 {\an8}Cristy will layer rose water flavoured marshmallow 184 00:07:26,360 --> 00:07:28,760 {\an8}and a mixed berry jam atop a digestive biscuit, 185 00:07:28,800 --> 00:07:32,080 {\an8}all encased in a delicate floral white chocolate shell. 186 00:07:32,120 --> 00:07:34,040 {\an2}What do your kids think of these biscuits? 187 00:07:34,080 --> 00:07:36,440 {\an2}Do they like these ones? They're just like... Yeah, they do. 188 00:07:36,480 --> 00:07:38,040 {\an2}They're like, "Why can't we touch 'em?" 189 00:07:38,080 --> 00:07:39,920 {\an2}I'm like, "No, you can't touch 'em now!" 190 00:07:39,960 --> 00:07:41,760 {\an2}But, yeah, no, they do. They like 'em, yeah. 191 00:07:41,800 --> 00:07:44,360 {\an2}And have you explained to them, you know, about Bake Off 192 00:07:44,400 --> 00:07:46,320 {\an2}and how it's going and how exciting it is? 193 00:07:46,360 --> 00:07:48,920 {\an2}Hmm, the little ones don't know. But my eldest, 194 00:07:48,960 --> 00:07:51,320 {\an2}yeah, but she's just, like, living her life. She's like... 195 00:07:51,360 --> 00:07:53,960 {\an2}She's living her best life. Yeah. The thing is, when you're a mum, 196 00:07:54,000 --> 00:07:55,240 {\an2}you've got so much mummy guilt 197 00:07:55,280 --> 00:07:57,480 {\an2}and the kids ain't even bothered, are they? I know! 198 00:07:57,520 --> 00:07:58,720 {\an2}They're not bothered! 199 00:07:58,760 --> 00:08:00,680 {\an2}"Oh, mum's missing?" Yeah! "Who cares?" 200 00:08:02,160 --> 00:08:05,120 {\an2}Going to roll 'em out, aim to get even thickness. 201 00:08:05,160 --> 00:08:07,640 {\an2}It's a biscuit that I used to eat a lot when I played football. 202 00:08:07,680 --> 00:08:09,400 {\an2}It's a half-time biscuit, almost. 203 00:08:09,440 --> 00:08:11,360 {\an2}A well-known biscuit. I've kind of, like, 204 00:08:11,400 --> 00:08:14,760 {\an2}taken the theme of that biscuit and put it into a Wagon Wheel. 205 00:08:14,800 --> 00:08:17,320 {\an2}Sports mad Matty and his partner Lara 206 00:08:17,360 --> 00:08:19,480 {\an2}first locked eyes at the local gym. 207 00:08:19,520 --> 00:08:22,360 {\an2}Eight years later they're busy planning their wedding. 208 00:08:22,400 --> 00:08:24,600 {\an2}Which one are you thinking that actually looks nice? 209 00:08:24,640 --> 00:08:26,120 {\an2}I don't know. They all look the same. 210 00:08:27,560 --> 00:08:29,560 {\an8}He's chosen chocolate and orange flavours 211 00:08:29,600 --> 00:08:31,240 {\an8}for his sandwich style biscuit. 212 00:08:31,280 --> 00:08:35,000 {\an8}He'll be assembling in a mould for a sharp, elegant finish. 213 00:08:35,040 --> 00:08:36,680 {\an2}I like your tattoo. Thank you. 214 00:08:36,720 --> 00:08:39,240 {\an2}If you win, you've got to get another tattoo, right? OK. 215 00:08:39,280 --> 00:08:41,720 {\an2}If you win, we'll both get one. GBBO! 216 00:08:41,760 --> 00:08:44,240 {\an2}I'll get one of you on my chest. 217 00:08:44,280 --> 00:08:46,360 {\an2}Not on your back? Like that! 218 00:08:47,640 --> 00:08:49,440 {\an2}I've got one of Rahul on my bum. 219 00:08:52,080 --> 00:08:53,680 {\an2}Right, we're going in the oven. 220 00:08:53,720 --> 00:08:56,480 {\an2}The bakers will need to keep a close eye on their biscuits... 221 00:08:56,520 --> 00:08:58,680 {\an2}Ten minutes. 222 00:08:58,720 --> 00:09:00,440 {\an2}We'll check 'em at eight. 223 00:09:00,480 --> 00:09:03,120 {\an2}..as they can go from underbaked and soft 224 00:09:03,160 --> 00:09:05,600 {\an2}to overbaked and tough in a matter of minutes. 225 00:09:05,640 --> 00:09:07,520 {\an2}12 minutes. 12 minutes in the oven. 226 00:09:07,560 --> 00:09:08,960 {\an2}Calm exterior. 227 00:09:09,000 --> 00:09:11,520 {\an2}But I'm doing absolute somersaults inside, yeah. 228 00:09:11,560 --> 00:09:14,680 {\an2}But also, they need to make a start on any extra fillings, 229 00:09:14,720 --> 00:09:18,080 {\an2}curds or jams that will accompany the marshmallow. 230 00:09:18,120 --> 00:09:21,000 {\an2}I'm just heating up my cream for my ganache. 231 00:09:21,040 --> 00:09:23,360 {\an2}Raspberries, I'm making raspberry jam. 232 00:09:23,400 --> 00:09:26,480 {\an2}Look at the colour, see? It's beautiful. 233 00:09:26,520 --> 00:09:29,120 {\an2}So that's a rhubarb and ginger jam. 234 00:09:29,160 --> 00:09:31,800 {\an2}This is going to be the flavour kick to the marshmallow. 235 00:09:31,840 --> 00:09:33,600 {\an2}Smells amazing. 236 00:09:33,640 --> 00:09:36,240 {\an2}ALISON: Nicky and husband Rob are both retired 237 00:09:36,280 --> 00:09:38,760 {\an2}but like to keep active, whether it's out rambling 238 00:09:38,800 --> 00:09:40,520 {\an2}with the dogs Haggis and Bracken 239 00:09:40,560 --> 00:09:42,360 {\an2}or doing exercise classes together. 240 00:09:42,400 --> 00:09:43,440 {\an2}Phew! 241 00:09:43,480 --> 00:09:44,560 {\an1}THEY LAUGH 242 00:09:44,600 --> 00:09:46,840 {\an2}He's got bright red cheeks now! 243 00:09:46,880 --> 00:09:48,920 {\an8}Nicky's ginger and rhubarb jam 244 00:09:48,960 --> 00:09:52,560 {\an8}will be the main attraction in teacakes of pistachio shortbread 245 00:09:52,600 --> 00:09:53,840 {\an8}and vanilla marshmallow. 246 00:09:53,880 --> 00:09:56,720 {\an2}So you've got rhubarb and ginger as the hero flavours, really... Exactly. 247 00:09:56,760 --> 00:09:58,840 {\an2}..with a little hint of pistachio in the biscuit. Exactly. 248 00:09:58,880 --> 00:10:01,000 {\an2}Very good. Let's hope it works! 249 00:10:02,280 --> 00:10:05,280 {\an2}I'm doing Black Forest jam teacakes. Blackberries and blackcurrants 250 00:10:05,320 --> 00:10:06,960 {\an8}are my favourite fruits to make jam with. 251 00:10:07,000 --> 00:10:08,760 {\an8}And they just work really lovely together. 252 00:10:08,800 --> 00:10:10,760 {\an2}I love to bake with fruit and stuff off my garden 253 00:10:10,800 --> 00:10:13,200 {\an2}and I always want them to be the star of the show. 254 00:10:13,240 --> 00:10:15,600 {\an2}Green fingered Josh and his younger brother Jake 255 00:10:15,640 --> 00:10:18,400 {\an2}love growing their own fruit and vegetables. 256 00:10:18,440 --> 00:10:21,360 {\an2}They've even won prizes for their enormous marrows. 257 00:10:21,400 --> 00:10:23,400 {\an8}Sitting in between his vanilla marshmallow 258 00:10:23,440 --> 00:10:25,040 {\an8}and dried cherry biscuit base 259 00:10:25,080 --> 00:10:28,800 {\an8}will be Black Forest jam made from the spoils of his beloved garden. 260 00:10:28,840 --> 00:10:30,280 {\an2}Do you feel really relaxed there? 261 00:10:30,320 --> 00:10:32,040 {\an2}Yeah, I love it down there. Cos it's calm. 262 00:10:32,080 --> 00:10:34,440 {\an2}Yeah, I do rugby from September through till about now 263 00:10:34,480 --> 00:10:37,880 {\an2}and then we go switch and it's on to... Calm world. 264 00:10:37,920 --> 00:10:39,240 {\an2}All the gardening stuff. Yeah. 265 00:10:39,280 --> 00:10:41,640 {\an2}I think you're living the way that everyone wants to live. 266 00:10:41,680 --> 00:10:43,280 {\an2}Growing and then baking. Yeah. 267 00:10:43,320 --> 00:10:47,920 {\an2}Rugby, not so sure about. Just getting pounded in the cold! 268 00:10:47,960 --> 00:10:49,520 {\an2}Good luck. Thank you. 269 00:10:52,400 --> 00:10:53,920 {\an2}Thought I was your biggest fan? 270 00:10:53,960 --> 00:10:56,840 {\an2}Ha! That's good, that is! 271 00:10:56,880 --> 00:11:00,280 {\an2}Bakers... You are halfway through! 272 00:11:00,320 --> 00:11:02,160 {\an2}Taking these out now. 273 00:11:02,200 --> 00:11:05,760 {\an2}Oh, yes, they look nice. Very good. 274 00:11:05,800 --> 00:11:10,080 {\an2}Yeah, they look like they did at home, which is...a good thing. 275 00:11:10,120 --> 00:11:12,200 {\an2}I think it's all right. 276 00:11:12,240 --> 00:11:14,200 {\an2}Just a little brown, 277 00:11:14,240 --> 00:11:15,480 {\an2}so I'm happy with that. 278 00:11:15,520 --> 00:11:17,880 {\an2}Saku. Hello, how are you? How you doing? You all right? 279 00:11:17,920 --> 00:11:19,440 {\an2}Good, thank you very much. Yes, yes. 280 00:11:19,480 --> 00:11:21,600 {\an2}Now, do you bake biscuits often? 281 00:11:21,640 --> 00:11:24,480 {\an2}Not very often. Hmm. At least once a week. 282 00:11:24,520 --> 00:11:27,080 {\an2}That's often! If you're baking biscuits every single week... 283 00:11:27,120 --> 00:11:28,720 {\an2}Every day is often, I think. 284 00:11:28,760 --> 00:11:31,040 {\an2}Every week is really often. OK. Yes. 285 00:11:31,080 --> 00:11:34,000 {\an2}So you're good at biscuit making, then. I hope so! 286 00:11:34,040 --> 00:11:37,080 {\an2}Every Sri Lankan New Year, instead of baking biscuits, 287 00:11:37,120 --> 00:11:40,560 {\an2}Saku and her family celebrate by boiling over milk, 288 00:11:40,600 --> 00:11:43,200 {\an2}a tradition that symbolises prosperity. 289 00:11:43,240 --> 00:11:44,840 {\an2}It run everywhere! 290 00:11:47,600 --> 00:11:49,080 {\an8}Today she'll be serving up 291 00:11:49,120 --> 00:11:52,960 {\an8}an elegant sandwiched pistachio and raspberry jam marshmallow biscuit 292 00:11:53,000 --> 00:11:56,240 {\an8}inspired by a flavour she fell in love with in Sicily. 293 00:11:56,280 --> 00:12:00,200 {\an2}So whenever we go there I try pistachio granita. 294 00:12:00,240 --> 00:12:03,800 {\an2}Ah, it's heavenly! I love pistachio. 295 00:12:03,840 --> 00:12:06,560 {\an2}While Saku is bringing a taste of Sicily into the tent, 296 00:12:06,600 --> 00:12:08,160 {\an2}Tasha is taking us down under. 297 00:12:08,200 --> 00:12:12,040 {\an2}I'm making a malted chocolate biscuit. 298 00:12:12,080 --> 00:12:14,480 {\an2}Um, it's like a chocolate drink 299 00:12:14,520 --> 00:12:17,280 {\an2}that I used to have in Australia. 300 00:12:17,320 --> 00:12:20,520 {\an2}Was this called Milo? Yes. Yeah, yeah, yeah, yeah. 301 00:12:20,560 --> 00:12:23,720 {\an2}I used to have that in South Africa. Can you get it here? 302 00:12:23,760 --> 00:12:25,240 {\an2}I can get... I need to know where. 303 00:12:25,280 --> 00:12:26,840 {\an2}Don't tell her. Don't tell her! 304 00:12:28,160 --> 00:12:29,360 {\an2}I'll tell you after. 305 00:12:30,400 --> 00:12:33,640 {\an2}Tasha moved to Australia with her mum and brother aged nine, 306 00:12:33,680 --> 00:12:35,800 {\an2}where she got a taste of the outdoors 307 00:12:35,840 --> 00:12:37,920 {\an2}and for the malted chocolate milk drink 308 00:12:37,960 --> 00:12:40,400 {\an2}she would enjoy at the end of every school day. 309 00:12:40,440 --> 00:12:42,200 {\an8}She'll be flavouring every element 310 00:12:42,240 --> 00:12:44,800 {\an8}of her elegantly decorated marshmallow biscuits 311 00:12:44,840 --> 00:12:46,960 {\an8}with this popular powdered drink. 312 00:12:47,000 --> 00:12:51,160 {\an2}he flavours are very much, like, childhood flavours 313 00:12:51,200 --> 00:12:53,440 {\an2}so I'll be very sad if they don't like it! 314 00:12:53,480 --> 00:12:55,080 {\an2}Tasha isn't the only baker... 315 00:12:55,120 --> 00:12:56,480 {\an2}Oopsie boopsie! 316 00:12:56,520 --> 00:12:59,480 {\an2}..who spent some of her childhood in sunnier climes. 317 00:12:59,520 --> 00:13:00,880 {\an2}I used to live in Tunisia 318 00:13:00,920 --> 00:13:03,600 {\an2}and we didn't...they don't have teacakes there 319 00:13:03,640 --> 00:13:05,840 {\an2}so they're not like a big childhood thing for me, 320 00:13:05,880 --> 00:13:08,200 {\an2}so I was like, I'll use the other thing from my childhood 321 00:13:08,240 --> 00:13:10,920 {\an2}that significantly impacted it, which was living in Tunisia. 322 00:13:10,960 --> 00:13:14,240 {\an2}Abbi spent seven years in Tunisia before returning 323 00:13:14,280 --> 00:13:18,120 {\an2}to rural Cumbria, where she took up a gravity defying fitness class. 324 00:13:18,160 --> 00:13:19,600 {\an2}Whee! 325 00:13:19,640 --> 00:13:21,720 {\an8}Her Tunisian inspired teacakes 326 00:13:21,760 --> 00:13:23,320 {\an8}will see a zesty orange curd 327 00:13:23,360 --> 00:13:25,840 {\an8}in between her pistachio and cardamom biscuit 328 00:13:25,880 --> 00:13:27,440 {\an8}and saffron marshmallow. 329 00:13:27,480 --> 00:13:29,320 {\an2}Why do you bake? 330 00:13:29,360 --> 00:13:30,760 {\an2}Why? Yeah. 331 00:13:30,800 --> 00:13:32,480 {\an2}I like it cos it's like a creative outlet. 332 00:13:32,520 --> 00:13:33,880 {\an2}Do you do other creative things? 333 00:13:33,920 --> 00:13:35,800 {\an2}I do aerial hoop. What's that? 334 00:13:35,840 --> 00:13:37,280 {\an2}It's like...it's like a... 335 00:13:37,320 --> 00:13:39,200 {\an2}..a hoop that hangs down from the ceiling 336 00:13:39,240 --> 00:13:41,640 {\an2}and you go, like, upside down in it and stuff. What?! 337 00:13:41,680 --> 00:13:43,760 {\an2}Where do they have these? Where does this happen? 338 00:13:43,800 --> 00:13:45,200 {\an2}Uh, it's in a barn on a farm. 339 00:13:45,240 --> 00:13:46,640 {\an2}What, so you drive to a barn... 340 00:13:46,680 --> 00:13:48,520 {\an2}I drive to a barn and then I get there... 341 00:13:48,560 --> 00:13:50,040 {\an2}You get in an aerial hoop. 342 00:13:50,080 --> 00:13:51,800 {\an2}And then I get in a hoop. Make shapes. 343 00:13:51,840 --> 00:13:53,200 {\an2}Yeah, and then I go home. 344 00:13:54,440 --> 00:13:56,640 {\an2}Rowan, good morning. Good morning. How are you? 345 00:13:56,680 --> 00:13:58,160 {\an2}Morning, Rowan. Right, Rowan, 346 00:13:58,200 --> 00:14:00,400 {\an2}tell us all about your marshmallow biscuits. 347 00:14:00,440 --> 00:14:02,920 {\an2}So I'm doing lemon and rosemary shortbread 348 00:14:02,960 --> 00:14:05,720 {\an2}with a Parma violet marshmallow. 349 00:14:05,760 --> 00:14:07,280 {\an2}Parma violet? 350 00:14:07,320 --> 00:14:09,240 {\an2}Yeah. My nan used to like Parma violets. 351 00:14:09,280 --> 00:14:10,680 {\an2}They are absolutely disgusting. 352 00:14:10,720 --> 00:14:12,440 {\an2}Oh, wonderful! 353 00:14:12,480 --> 00:14:14,120 {\an2}This is a vote of confidence. 354 00:14:14,160 --> 00:14:16,920 {\an2}Yorkshire lad Rowan loves to go for long walks in the Dales 355 00:14:16,960 --> 00:14:18,320 {\an2}with his dad John and mum Moira. 356 00:14:18,360 --> 00:14:19,400 {\an1}WATER FLOWS 357 00:14:19,440 --> 00:14:21,040 {\an2}That's making me want to wee, that noise! 358 00:14:21,080 --> 00:14:22,360 {\an1}THEY LAUGH 359 00:14:22,400 --> 00:14:23,920 {\an8}His flavour packed teacakes 360 00:14:23,960 --> 00:14:26,320 {\an8}will feature a lemon and rosemary shortbread 361 00:14:26,360 --> 00:14:30,200 {\an8}and raspberry gel to complement his Parma violet marshmallow. 362 00:14:30,240 --> 00:14:32,360 {\an2}But I don't know if you like Parma violet but I told... 363 00:14:32,400 --> 00:14:34,200 {\an2}Oh, I love it! Is it those purple sweets? 364 00:14:34,240 --> 00:14:36,160 {\an2}Yes! OK, someone likes it. I LOVE those sweets. 365 00:14:36,200 --> 00:14:37,760 {\an2}OK, so you love Parma violet. Yeah. 366 00:14:37,800 --> 00:14:40,800 {\an2}Paul and Prue do not. They said it's a bit vile, actually. 367 00:14:40,840 --> 00:14:42,680 {\an2}So I'm whipping up... What are you going to do? 368 00:14:42,720 --> 00:14:44,800 {\an2}Well, when life gives you lemons, Alison... 369 00:14:44,840 --> 00:14:47,520 {\an2}Make Parma violet. Make Parma violet, yeah! 370 00:14:49,080 --> 00:14:52,120 {\an2}Just make sure there's the right amount of air in these shoulder pads. 371 00:14:52,160 --> 00:14:54,240 {\an1}HE IMITATES AN AIR PUMP 372 00:14:54,280 --> 00:14:56,720 {\an2}Bakers, you have one hour left. 373 00:14:56,760 --> 00:14:58,040 {\an2}Marshmallow time. 374 00:15:00,560 --> 00:15:02,240 {\an2}Do you know what? before the competition 375 00:15:02,280 --> 00:15:04,040 {\an2}I've not made a great deal of it to be honest, 376 00:15:04,080 --> 00:15:06,200 {\an2}but it's a bit like a Swiss meringue, basically. 377 00:15:06,240 --> 00:15:09,080 {\an2}And then just with the addition of loads of gelatine to help it set. 378 00:15:09,120 --> 00:15:12,160 {\an2}Key to a marshmallow's pillowy but firm form 379 00:15:12,200 --> 00:15:14,800 {\an2}lies in the gelatine and sugar syrup. 380 00:15:14,840 --> 00:15:19,080 {\an2}I'm making the sugar syrup with the caster sugar and golden syrup. 381 00:15:19,120 --> 00:15:20,600 {\an2}Then I will add that to the egg whites 382 00:15:20,640 --> 00:15:22,400 {\an2}and get it whipped for a good ten minutes 383 00:15:22,440 --> 00:15:24,680 {\an2}and then it should get you creamy marshmallow fluff 384 00:15:24,720 --> 00:15:26,480 {\an2}just like, chef's kiss! 385 00:15:26,520 --> 00:15:30,040 {\an2}But bringing this mix to the right temperature is crucial. 386 00:15:30,080 --> 00:15:33,520 {\an2}So this has to get to 114 to 116 degrees C. 387 00:15:33,560 --> 00:15:34,880 {\an2}Oh, hurry up! 388 00:15:36,600 --> 00:15:40,400 {\an2}Too hot and their marshmallow will be tough and chewy. 389 00:15:40,440 --> 00:15:43,200 {\an2}Too cold and it won't set. 390 00:15:43,240 --> 00:15:44,680 {\an2}Here we go. 391 00:15:44,720 --> 00:15:48,120 {\an2}So now that gets poured into the egg whites. 392 00:15:48,160 --> 00:15:52,080 {\an2}And then gradually it will turn into a marshmallow fluff. 393 00:15:52,120 --> 00:15:53,800 {\an2}And for those adding flavours... 394 00:15:55,760 --> 00:15:58,000 {\an2}..there's an additional balance to be struck. 395 00:15:58,040 --> 00:16:00,560 {\an2}Going with some extract into the marshmallow. 396 00:16:00,600 --> 00:16:03,120 {\an2}Only, like, a cap. Extract can be quite offensive 397 00:16:03,160 --> 00:16:04,680 {\an2}if you use too much of it. 398 00:16:04,720 --> 00:16:06,920 {\an2}It was always going to be a couple of drops. 399 00:16:06,960 --> 00:16:08,280 {\an2}But now I've spoke to the judges 400 00:16:08,320 --> 00:16:10,720 {\an2}I think it's going to be maybe one drop, if that. 401 00:16:10,760 --> 00:16:12,720 {\an2}Might just do lemon. Sod it. 402 00:16:12,760 --> 00:16:15,920 {\an2}But while most have their marshmallows made, Keith... 403 00:16:15,960 --> 00:16:17,120 {\an1}BLEEP 404 00:16:17,160 --> 00:16:19,120 {\an2}..is struggling with his sugar syrup. 405 00:16:19,160 --> 00:16:23,000 {\an2}It's taking a little bit longer than I expected for the, um, 406 00:16:23,040 --> 00:16:25,720 {\an2}sugar to start to come up to temperature. 407 00:16:25,760 --> 00:16:28,440 {\an2}I'm a little bit concerned about the time 408 00:16:28,480 --> 00:16:30,120 {\an2}but we shall see. 409 00:16:32,120 --> 00:16:35,080 {\an2}Bakers, you've got 30 minutes left. 410 00:16:35,120 --> 00:16:38,080 {\an2}Time goes quick. That's gone really quick. 411 00:16:38,120 --> 00:16:41,760 {\an2}Right. And that's as good as it will do for me. 412 00:16:41,800 --> 00:16:44,440 {\an2}As Keith races to make his marshmallow... 413 00:16:44,480 --> 00:16:46,720 {\an2}Right, we're ready. 414 00:16:46,760 --> 00:16:49,120 {\an2}..the rest of the bakers have begun to build. 415 00:16:49,160 --> 00:16:51,200 {\an2}Smells very Parma violety. 416 00:16:51,240 --> 00:16:53,200 {\an2}I'm feeling stressed! 417 00:16:53,240 --> 00:16:54,600 {\an2}But with so much marshmallow, 418 00:16:54,640 --> 00:16:56,720 {\an2}it's essential the bakers' other elements 419 00:16:56,760 --> 00:16:59,040 {\an2}are able to punch through the sweetness. 420 00:16:59,080 --> 00:17:00,680 {\an2}Just putting the jam 421 00:17:00,720 --> 00:17:03,600 {\an2}on top of the biscuits. 422 00:17:03,640 --> 00:17:07,720 {\an2}Not too much. Just a wee layer that'll just sort of sit. 423 00:17:07,760 --> 00:17:10,640 {\an2}And while many of the bakers are relying on moulds 424 00:17:10,680 --> 00:17:12,640 {\an2}to achieve a flawless finish... 425 00:17:12,680 --> 00:17:15,280 {\an2}So now it'll set in the fridge until I demould it. 426 00:17:15,320 --> 00:17:17,920 {\an2}That's if I can get it demoulded. 427 00:17:17,960 --> 00:17:21,080 {\an2}..others are preparing for a freehand finish. 428 00:17:21,120 --> 00:17:24,080 {\an2}Oh, I'm going to have to get dipping. Time is against me now. 429 00:17:24,120 --> 00:17:25,880 {\an2}I just have to go really quickly. 430 00:17:25,920 --> 00:17:27,840 {\an2}Please work, please work, please work. 431 00:17:29,640 --> 00:17:32,000 {\an2}Bakers, you have ten minutes left. 432 00:17:32,040 --> 00:17:34,880 {\an2}I really wanted to take my time on this but... Whoopsy daisy! 433 00:17:34,920 --> 00:17:38,120 {\an2}So now I can start doing the marshmallow. 434 00:17:38,160 --> 00:17:40,520 {\an2}As Keith's biscuits finally start coming together, 435 00:17:40,560 --> 00:17:43,240 {\an2}for the teacake contingent, it's time to demould. 436 00:17:43,280 --> 00:17:44,920 {\an2}Moment of truth, here we go. 437 00:17:44,960 --> 00:17:47,200 {\an2}Once they come out, they're done. 438 00:17:47,240 --> 00:17:49,760 {\an2}But it's just getting them out that's the tricky bit. 439 00:17:49,800 --> 00:17:52,120 {\an2}I mean, they're coming out and they're not snapping. 440 00:17:52,160 --> 00:17:54,280 {\an2}I was expecting a breakage, with my luck today. 441 00:17:54,320 --> 00:17:56,040 {\an2}Right, that one's broken. 442 00:17:56,080 --> 00:17:58,320 {\an2}That was challenge, though, with this mould. 443 00:17:58,360 --> 00:18:00,520 {\an2}I need to get the chocolate round the edges 444 00:18:00,560 --> 00:18:03,040 {\an2}but you do have to be very delicate 445 00:18:03,080 --> 00:18:06,360 {\an2}and delicacy's not really in my skill set. 446 00:18:06,400 --> 00:18:10,400 {\an2}They're just so messy underneath. Going to trim round carefully. 447 00:18:10,440 --> 00:18:12,840 {\an2}Gentle, gentle, gentle... 448 00:18:12,880 --> 00:18:14,480 {\an2}I need to decorate the top... 449 00:18:14,520 --> 00:18:15,840 {\an2}..as best I can. 450 00:18:18,160 --> 00:18:20,160 {\an2}Yeah, just jazz it up a bit. 451 00:18:20,200 --> 00:18:21,800 {\an2}I'll put some peanuts on. 452 00:18:23,240 --> 00:18:25,800 {\an2}I can, like, hide a lot of stuff with glitter. 453 00:18:25,840 --> 00:18:27,120 {\an2}That's what I'm hoping for! 454 00:18:27,160 --> 00:18:30,600 {\an2}They're just sort of like dodgy alloy wheels from, like, the 1990s. 455 00:18:30,640 --> 00:18:33,040 {\an2}Oh, they look messy! 456 00:18:33,080 --> 00:18:35,480 {\an2}Ah, sorry, kangaroo. You're going to get a messy bum. 457 00:18:36,880 --> 00:18:38,200 {\an2}Perfect! 458 00:18:38,240 --> 00:18:42,000 {\an2}OK, bakers, your time is up. 459 00:18:42,040 --> 00:18:44,600 {\an2}Please step away from your biscuits. 460 00:18:44,640 --> 00:18:47,040 {\an2}We got 12. That's the main thing. 461 00:18:47,080 --> 00:18:48,400 {\an2}God. That was stressful. 462 00:18:49,920 --> 00:18:51,560 {\an2}They look beautiful. Thank you. 463 00:18:53,640 --> 00:18:56,400 {\an8}Mine looks a bag of BLEEP compared to everybody else's. 464 00:19:01,840 --> 00:19:04,680 {\an8}11 batches of marshmallow biscuits 465 00:19:04,720 --> 00:19:07,920 {\an8}now face the judgment of Prue and Paul. 466 00:19:10,120 --> 00:19:11,880 {\an8}PRUE: Did you drop three of them? 467 00:19:11,920 --> 00:19:13,600 {\an2}Um, I don't know what you're on about, Prue! 468 00:19:13,640 --> 00:19:14,640 {\an1}LAUGHTER 469 00:19:14,680 --> 00:19:16,400 {\an2}There's nothing there, there's nothing to see! 470 00:19:16,440 --> 00:19:18,720 {\an8}I mean, they look amazing bar these broken ones. 471 00:19:18,760 --> 00:19:20,800 {\an2}Let's have a look and see what it's like inside. 472 00:19:22,200 --> 00:19:24,640 {\an2}Thank you. It's a lovely interior. I think the balance 473 00:19:24,680 --> 00:19:26,840 {\an2}between the marshmallow and the biscuit is good. 474 00:19:28,280 --> 00:19:30,360 {\an2}Oh, it's delicious. Oh, thank you. 475 00:19:30,400 --> 00:19:31,760 {\an2}Very spicy. 476 00:19:31,800 --> 00:19:33,400 {\an2}The topping I like, 477 00:19:33,440 --> 00:19:35,600 {\an2}but it's totally overwhelmed by the biscuit. 478 00:19:35,640 --> 00:19:37,280 {\an2}It's so potent 479 00:19:37,320 --> 00:19:39,240 {\an2}that a delicate thing like a marshmallow's 480 00:19:39,280 --> 00:19:40,840 {\an2}never going to stand a chance. Mm-hm. 481 00:19:40,880 --> 00:19:42,360 {\an2}Do you know, I don't really agree 482 00:19:42,400 --> 00:19:46,000 {\an2}because, frankly, marshmallow deserves to be overridden. Mm-hm. 483 00:19:46,040 --> 00:19:47,440 {\an2}I think it works beautifully. 484 00:19:47,480 --> 00:19:49,800 {\an2}Thank you very much. That's OK. Thank you, thank you. 485 00:19:55,040 --> 00:19:56,320 {\an2}OK, let's have a look. 486 00:19:57,440 --> 00:19:59,720 {\an2}Oh, my goodness. That's neat as a pin, isn't it? 487 00:20:01,280 --> 00:20:03,160 {\an2}Um, the Parma violet, 488 00:20:03,200 --> 00:20:04,720 {\an2}I'm not getting too much of that, 489 00:20:04,760 --> 00:20:06,720 {\an2}which for me is a good thing. OK. 490 00:20:06,760 --> 00:20:08,640 {\an2}You do get that lemon coming through. 491 00:20:08,680 --> 00:20:12,320 {\an2}So you end up with a pretty decent marshmallow biscuit. 492 00:20:12,360 --> 00:20:14,560 {\an2}Do you know, I think it's amazing. 493 00:20:14,600 --> 00:20:16,440 {\an2}I think you've got so many flavours in there 494 00:20:16,480 --> 00:20:18,560 {\an2}but you get them one after another. It's perfect. 495 00:20:18,600 --> 00:20:20,000 {\an2}Oh, thank you. 496 00:20:20,040 --> 00:20:22,840 {\an2}Well done. I was so nervous. Thank you. Well done. Thank you. 497 00:20:25,800 --> 00:20:26,880 {\an8}Very pretty. 498 00:20:26,920 --> 00:20:28,280 {\an2}Yeah. 499 00:20:28,320 --> 00:20:31,880 {\an2}I baked a pistachio and vanilla marshmallow biscuit. 500 00:20:31,920 --> 00:20:33,880 {\an2}I think your flavours are really good. 501 00:20:33,920 --> 00:20:37,680 {\an2}The jam comes through, the biscuit, you do get that pistachio flavour. 502 00:20:37,720 --> 00:20:39,240 {\an2}My only comment would be 503 00:20:39,280 --> 00:20:42,080 {\an2}the biscuit needed a little bit longer in the oven. 504 00:20:42,120 --> 00:20:43,280 {\an2}Oh! 505 00:20:46,480 --> 00:20:48,160 {\an8}You could've spun the chocolate 506 00:20:48,200 --> 00:20:50,640 {\an2}a little bit neater than that, but I do like them. 507 00:20:50,680 --> 00:20:52,040 {\an2}I think they do look pretty nice. 508 00:20:52,080 --> 00:20:53,320 {\an2}Ooh. Oh, wow. 509 00:20:53,360 --> 00:20:54,880 {\an2}Ooh, hello. 510 00:20:54,920 --> 00:20:57,160 {\an2}I think your chocolate's a bit thick down at the bottom. 511 00:20:57,200 --> 00:20:58,800 {\an2}That should've been paper thin. 512 00:21:00,000 --> 00:21:02,280 {\an2}Your orange jam is delicious. 513 00:21:02,320 --> 00:21:03,360 {\an2}Yeah. 514 00:21:03,400 --> 00:21:06,280 {\an2}I think if, instead of putting a blob of jam in the middle, 515 00:21:06,320 --> 00:21:08,040 {\an2}you'd put a layer of jam... Yeah. 516 00:21:08,080 --> 00:21:10,400 {\an2}..then every mouthful would've been perfect. 517 00:21:14,200 --> 00:21:15,880 {\an8}Well, they all look neat as a pin 518 00:21:15,920 --> 00:21:17,440 {\an8}and they're certainly identical. 519 00:21:17,480 --> 00:21:19,160 {\an2}Let's cut one of these open. 520 00:21:21,600 --> 00:21:23,160 {\an2}Good crack on the chocolate. 521 00:21:23,200 --> 00:21:25,600 {\an2}Looks lovely inside, Josh. 522 00:21:25,640 --> 00:21:28,720 {\an2}Nice and thin. Chocolate's beautifully done. 523 00:21:28,760 --> 00:21:32,000 {\an2}I like the balance between the sweet and the tartness... 524 00:21:32,040 --> 00:21:33,440 {\an2}Yeah. ..which comes from the jam. 525 00:21:33,480 --> 00:21:36,080 {\an2}You've got the nice fruits coming through in there. 526 00:21:36,120 --> 00:21:37,840 {\an2}Pretty, pretty spot-on. 527 00:21:41,240 --> 00:21:44,400 {\an2}Well, your roses worked, didn't they? Yeah, they did. Perfect. 528 00:21:46,160 --> 00:21:48,160 {\an2}The rose flavour's definitely there. 529 00:21:48,200 --> 00:21:50,040 {\an2}But I don't think it's too much. 530 00:21:50,080 --> 00:21:51,560 {\an2}I think, yeah, I think you're right. 531 00:21:51,600 --> 00:21:53,200 {\an2}I think the rose level is about right. 532 00:21:53,240 --> 00:21:57,000 {\an2}The berry in there needed to be a little bit stronger and more of it, 533 00:21:57,040 --> 00:21:59,600 {\an2}but I think it's very neat and I think you've done a decent job. 534 00:22:02,400 --> 00:22:06,440 {\an8}They are a bit messy but I do think they're exciting and attractive. 535 00:22:06,480 --> 00:22:08,240 {\an2}Yeah, they look like crowns, don't they? 536 00:22:08,280 --> 00:22:10,040 {\an1}ABBI LAUGHS 537 00:22:10,080 --> 00:22:11,920 {\an2}There's a lot of orange in there. 538 00:22:11,960 --> 00:22:13,880 {\an2}Yes, I think probably a little bit too much. 539 00:22:13,920 --> 00:22:15,320 {\an2}The biscuit is lovely and crispy 540 00:22:15,360 --> 00:22:17,640 {\an2}but the orange is really punching. 541 00:22:17,680 --> 00:22:21,800 {\an2}And be careful to allow yourself time to finish off your bakes... 542 00:22:21,840 --> 00:22:24,000 {\an2}Yeah. ..with a little bit more finesse. Yeah. 543 00:22:26,120 --> 00:22:28,040 {\an8}Well, at first glance they look pretty good. 544 00:22:28,080 --> 00:22:30,520 {\an2}When you look a bit closer, they're a little bit messy. 545 00:22:30,560 --> 00:22:33,560 {\an2}Interesting inside. I mean, you've got a lot going on in there 546 00:22:33,600 --> 00:22:34,960 {\an2}when it comes to the layers. 547 00:22:35,000 --> 00:22:38,600 {\an2}These are a peanut biscuit with white chocolate 548 00:22:38,640 --> 00:22:41,280 {\an2}and peanut butter ganache and a banana marshmallow. 549 00:22:41,320 --> 00:22:42,960 {\an2}I don't quite know what I think about that 550 00:22:43,000 --> 00:22:45,440 {\an2}because I think technically it's perfect. Hmm. 551 00:22:45,480 --> 00:22:47,760 {\an2}Maybe I don't quite share your four-year-old's tastes. 552 00:22:47,800 --> 00:22:49,760 {\an2}Yeah, possibly so, yeah, yeah! 553 00:22:49,800 --> 00:22:51,680 {\an2}Texture wise it's spot-on. 554 00:22:51,720 --> 00:22:53,920 {\an2}And not a big thick layer of chocolate. Yeah. 555 00:22:53,960 --> 00:22:55,720 {\an2}It's paper thin and that's how it should be. 556 00:22:55,760 --> 00:22:57,480 {\an2}If you hadn't put the cartwheel on, 557 00:22:57,520 --> 00:23:00,160 {\an2}they would've looked ten times better. Yeah. I know. 558 00:23:06,160 --> 00:23:07,480 {\an8}Bit messy, aren't they? 559 00:23:07,520 --> 00:23:10,120 {\an2}Well, I knew they weren't gonna be 560 00:23:10,160 --> 00:23:12,200 {\an2}the most attractive offering in the tent. 561 00:23:12,240 --> 00:23:14,840 {\an2}I, I wasn't planning on them being quite so messy. 562 00:23:14,880 --> 00:23:16,920 {\an2}They're probably gonna taste amazing. 563 00:23:16,960 --> 00:23:19,000 {\an2}Keith, you're looking really worried. 564 00:23:22,960 --> 00:23:25,760 {\an2}Keith the truth is, it really is delicious. 565 00:23:25,800 --> 00:23:27,800 {\an2}The, erm, marshmallow's holding its shape. 566 00:23:27,840 --> 00:23:30,200 {\an2}The raspberry jam is terrific. 567 00:23:30,240 --> 00:23:32,840 {\an2}This is the nicest, crispest biscuit. 568 00:23:32,880 --> 00:23:34,840 {\an2}So is it ugly but nice? 569 00:23:34,880 --> 00:23:36,760 {\an2}It's beauty and the beast, that's what it is. 570 00:23:36,800 --> 00:23:39,240 {\an2}Beauty's on the inside. But look at it. I'll take that. 571 00:23:39,280 --> 00:23:40,920 {\an2}Thank you very much, Keith. Cheers. 572 00:23:45,200 --> 00:23:48,400 {\an8}So these are biscuit with ground pistachios, 573 00:23:48,440 --> 00:23:52,160 {\an2}rhubarb and ginger jam and then chocolate on the top. 574 00:23:52,200 --> 00:23:54,160 {\an2}Where's the, where's the ginger? 575 00:23:54,200 --> 00:23:56,600 {\an2}The jam. It was, it was there. Where is it? 576 00:23:56,640 --> 00:23:58,320 {\an2}I, I think it ran a wee bit. 577 00:23:58,360 --> 00:24:00,400 {\an2}Well, it ran out the tent that's what it's done. 578 00:24:00,440 --> 00:24:02,000 {\an2}There's nothing here. Never mind. 579 00:24:02,040 --> 00:24:04,160 {\an2}He's trying to find some. Oh, stop it! 580 00:24:04,200 --> 00:24:06,040 {\an2}ALISON: Oh, he's trying to see... Oh, no. 581 00:24:07,320 --> 00:24:09,640 {\an2}No. There's gotta be some somewhere. 582 00:24:09,680 --> 00:24:12,160 {\an2}There is. I just put a wee thin layer on. 583 00:24:12,200 --> 00:24:14,840 {\an2}Why? Why? Because I didn't want it to overpower it. 584 00:24:14,880 --> 00:24:17,040 {\an2}See, you've got a wee bit there. 585 00:24:17,080 --> 00:24:19,480 {\an2}Oh, dearie me, never mind. 586 00:24:19,520 --> 00:24:22,480 {\an2}It is, it is dearie me because otherwise it's nicely constructed. 587 00:24:22,520 --> 00:24:25,160 {\an2}The biscuit is beautiful, the chocolate's nice and thin. 588 00:24:25,200 --> 00:24:27,840 {\an2}You've done a good job but we needed the jam. 589 00:24:35,400 --> 00:24:38,320 {\an2}Well, they look very sophisticated and beautifully piped 590 00:24:38,360 --> 00:24:42,000 {\an2}and the spinning is just so thin and lovely. 591 00:24:42,040 --> 00:24:44,440 {\an2}My instinct is that the biscuits are too thick. 592 00:24:44,480 --> 00:24:46,600 {\an2}Because I think that's quite a mouthful. 593 00:24:47,920 --> 00:24:51,200 {\an2}I think they're, the biscuit, you think it's thick 594 00:24:51,240 --> 00:24:52,920 {\an8}but it's not because it crumbles 595 00:24:52,960 --> 00:24:54,600 {\an8}and it's so delicate, 596 00:24:54,640 --> 00:24:56,960 {\an8}and the chocolate comes through - not dark chocolate, 597 00:24:57,000 --> 00:25:00,560 {\an8}but it has a beautiful malted aftertaste in the mouth. 598 00:25:00,600 --> 00:25:02,200 {\an2}I think they're delicate, 599 00:25:02,240 --> 00:25:03,840 {\an2}I think they're pretty and I have to... 600 00:25:03,880 --> 00:25:06,440 {\an2}Oh, good for you. Yeah! 601 00:25:07,840 --> 00:25:10,040 {\an2}Thank you. Ah. I tell you what, 602 00:25:10,080 --> 00:25:13,800 {\an2}that pleases me as much as it pleases you. 603 00:25:13,840 --> 00:25:16,880 {\an2}Ooh, that's a handshake. I'll have two of those. Thanks. 604 00:25:24,200 --> 00:25:26,240 {\an2}I got a Hollywood handshake. 605 00:25:28,080 --> 00:25:29,680 {\an2}I was not expecting that at all. 606 00:25:31,280 --> 00:25:33,400 {\an2}Yes! 607 00:25:33,440 --> 00:25:35,480 {\an2}I'm so proud. 608 00:25:35,520 --> 00:25:38,840 {\an2}I don't think I could've got any better than that. 609 00:25:38,880 --> 00:25:41,960 {\an2}Because the judges aren't blind, 610 00:25:42,000 --> 00:25:45,800 {\an2}they could see that it looked like a flipping mess. 611 00:25:45,840 --> 00:25:49,360 {\an2}You can't be worried about these things cos it's done. 612 00:25:49,400 --> 00:25:52,280 {\an2}And I can't do anything about it. 613 00:25:52,320 --> 00:25:55,480 {\an2}And so, yeah, you've just got to enjoy the moment, 614 00:25:55,520 --> 00:25:59,280 {\an2}keep smiling cos that's what life's all about, isn't it? 615 00:26:03,360 --> 00:26:06,760 {\an2}While the bakers could practise their marshmallow biscuits 616 00:26:06,800 --> 00:26:09,400 {\an2}the next challenge is a mystery. 617 00:26:09,440 --> 00:26:11,800 {\an2}Hello, bakers, welcome back to the tent. 618 00:26:11,840 --> 00:26:15,040 {\an2}It's time for your Technical Challenge which today has been set 619 00:26:15,080 --> 00:26:17,480 {\an2}for you by the lovely Prue. Any words of wisdom? 620 00:26:17,520 --> 00:26:20,600 {\an2}I've only got one piece of advice for you guys, 621 00:26:20,640 --> 00:26:23,800 {\an2}and that is use your time wisely. 622 00:26:23,840 --> 00:26:28,400 {\an2}Now, as always, this challenge is gonna be judged blind 623 00:26:28,440 --> 00:26:30,160 {\an2}so, guys, off you go. 624 00:26:30,200 --> 00:26:32,080 {\an2}Off you pop and when we say go we mean go, 625 00:26:32,120 --> 00:26:35,280 {\an2}don't skulk back pretending to look for your phone charger. 626 00:26:35,320 --> 00:26:37,240 {\an2}OK, Prue would like you to make 627 00:26:37,280 --> 00:26:42,800 {\an2}a batch of 12 perfectly baked custard creams. 628 00:26:42,840 --> 00:26:44,600 {\an2}Your custard creams should be 629 00:26:44,640 --> 00:26:47,400 {\an2}made with a short buttery biscuit 630 00:26:47,440 --> 00:26:49,800 {\an2}and imprinted with that classic custard cream design 631 00:26:49,840 --> 00:26:53,040 {\an2}and they should be filled with a custard buttercream. 632 00:26:53,080 --> 00:26:56,760 {\an2}Sounds delicious. You've got one and a half hours for this. 633 00:26:56,800 --> 00:26:59,480 {\an2}That does not sound long enough. On your marks. 634 00:26:59,520 --> 00:27:00,920 {\an2}Get set. Bake! 635 00:27:02,000 --> 00:27:03,200 {\an2}Oh, my gosh. 636 00:27:03,240 --> 00:27:07,200 {\an2}I've never made custard creams. I've eaten them. But never made one. 637 00:27:07,240 --> 00:27:09,880 {\an2}It's good because you know what they look and taste like. 638 00:27:09,920 --> 00:27:12,480 {\an2}It's bad because you know what they look and taste like. 639 00:27:12,520 --> 00:27:15,920 {\an2}Custard creams. I have no idea. 640 00:27:15,960 --> 00:27:18,680 {\an2}I'm a huge fan of custard so I'm looking forward to all of this. 641 00:27:18,720 --> 00:27:22,200 {\an2}Huge custard man, yeah. I'm from the North, mate, have it for breakfast. 642 00:27:24,480 --> 00:27:27,600 {\an2}Custard creams, Prue, I think this is a great Technical Challenge. 643 00:27:27,640 --> 00:27:29,360 {\an2}But do you think it's too simple? 644 00:27:29,400 --> 00:27:32,920 {\an2}It's not that simple. It's actually easy to go wrong. 645 00:27:32,960 --> 00:27:35,720 {\an2}I think the most common problem will be people not chilling their 646 00:27:35,760 --> 00:27:37,360 {\an2}biscuit dough enough. 647 00:27:37,400 --> 00:27:40,520 {\an2}It needs to go into the oven really, really cold. 648 00:27:40,560 --> 00:27:42,200 {\an2}If it's a slightest bit warm, 649 00:27:42,240 --> 00:27:45,200 {\an2}the butter will start to melt and you'll lose the definition 650 00:27:45,240 --> 00:27:48,160 {\an2}and the shape and the next most common problem will be not getting 651 00:27:48,200 --> 00:27:51,000 {\an2}the creme au beurre properly chilled. 652 00:27:51,040 --> 00:27:53,040 {\an2}It's all about chilling and timing. 653 00:27:53,080 --> 00:27:54,640 {\an2}Choose your, uh, biscuit Prue. Hmm. 654 00:27:58,160 --> 00:28:00,440 {\an2}It holds together beautifully. 655 00:28:00,480 --> 00:28:01,920 {\an2}Beautiful custard flavour. 656 00:28:01,960 --> 00:28:04,760 {\an2}but there's a lovely snap to it as well in the mouth. 657 00:28:04,800 --> 00:28:07,320 {\an2}I tell you what these taste a whole heap better 658 00:28:07,360 --> 00:28:08,920 {\an2}than the ones in the packet. 659 00:28:11,040 --> 00:28:14,080 {\an2}First instruction - make biscuit dough, chill in freezer. 660 00:28:14,120 --> 00:28:17,960 {\an2}Just says make the biscuit dough. Which is really helpful. 661 00:28:18,000 --> 00:28:19,320 {\an2}Thanks, Prue. 662 00:28:19,360 --> 00:28:22,560 {\an2}I actually looked up a custard cream recipe last night. Shh. 663 00:28:22,600 --> 00:28:26,200 {\an2}You cream together your butter and sugar and then add in your egg 664 00:28:26,240 --> 00:28:28,320 {\an2}and then you add in your flour 665 00:28:28,360 --> 00:28:31,040 {\an2}and then I've put the custard powder in with the flour. 666 00:28:31,080 --> 00:28:32,840 {\an2}Hey, Dana. Hi, Alison. 667 00:28:32,880 --> 00:28:34,320 {\an2}You look like you're ahead. 668 00:28:34,360 --> 00:28:36,440 {\an2}Oh, don't say that. You're doing good. 669 00:28:36,480 --> 00:28:39,400 {\an2}Cos that's how it was last week and I came last, didn't I? But, erm... 670 00:28:39,440 --> 00:28:42,040 {\an2}Well, no, listen, don't put no pressure on yourself. 671 00:28:42,080 --> 00:28:43,480 {\an2}Yeah. Have you done this before? 672 00:28:43,520 --> 00:28:46,320 {\an2}No. It's just biscuit, isn't it? It's just, just biscuit. 673 00:28:46,360 --> 00:28:49,280 {\an2}It's just biscuit. It's not just biscuit, it's a custard cream. 674 00:28:49,320 --> 00:28:51,680 {\an2}Get it straight in the freezer. 675 00:28:51,720 --> 00:28:54,920 {\an2}I get the impression from how Prue was describing it that you 676 00:28:54,960 --> 00:28:57,400 {\an2}haven't got a great deal of time to mess around. 677 00:28:57,440 --> 00:28:59,760 {\an2}Whole thing about this is freezing 678 00:28:59,800 --> 00:29:02,040 {\an2}cos you've got a stamp and you wanna be able to stamp it 679 00:29:02,080 --> 00:29:04,520 {\an2}and see it, don't you? Cos if you don't, what's the point? 680 00:29:04,560 --> 00:29:06,240 {\an2}It's not a custard cream. 681 00:29:06,280 --> 00:29:09,200 {\an2}It's kind of amazing. I know I'd love that. Did you know that existed until today? No. 682 00:29:09,240 --> 00:29:11,000 {\an2}It, it's brilliant. No, me neither. 683 00:29:11,040 --> 00:29:15,680 {\an2}It's almost like a game. Where we've got to be the quickest to the button. 684 00:29:15,720 --> 00:29:18,040 {\an2}To the buzzer? Yeah. 685 00:29:18,080 --> 00:29:20,720 {\an2}Who's got the baking? Paul or Prue? 686 00:29:20,760 --> 00:29:22,680 {\an2}Paul. 687 00:29:22,720 --> 00:29:25,560 {\an2}Who's gonna win the Bake Off this year? Don't... Keith. 688 00:29:29,120 --> 00:29:33,040 {\an2}So step number two is for the custard buttercream, make 689 00:29:33,080 --> 00:29:35,560 {\an2}a sugar syrup in a small pan and boil to 121 Celsius. 690 00:29:35,600 --> 00:29:38,760 {\an2}Oh, it's getting very technical now. 691 00:29:38,800 --> 00:29:40,080 {\an2}Dissolve. 692 00:29:40,120 --> 00:29:42,200 {\an2}It's made like a French meringue buttercream 693 00:29:42,240 --> 00:29:44,240 {\an2}and I have made one already. So I know what I'm doing. 694 00:29:44,280 --> 00:29:46,880 {\an2}So this is gonna heat up and then I'm gonna pour it into my egg 695 00:29:46,920 --> 00:29:49,400 {\an2}yolks and whisk it until they're really big and fluffy. 696 00:29:49,440 --> 00:29:52,720 {\an2}Well, we've just zoomed past 121 so I'll just leave it there for a sec. 697 00:29:52,760 --> 00:29:54,600 {\an2}It's fine. 698 00:29:55,680 --> 00:29:58,200 {\an2}I've just got this to 121 degrees. 699 00:29:58,240 --> 00:30:01,080 {\an2}And I shall be plonking it in here now with the egg yolks. 700 00:30:01,120 --> 00:30:03,480 {\an2}I know you've gotta do this really slowly. 701 00:30:03,520 --> 00:30:05,400 {\an2}If you chuck it all in it will like split. 702 00:30:07,160 --> 00:30:08,880 {\an2}The eggs haven't whisked up, 703 00:30:08,920 --> 00:30:12,520 {\an2}the buttercream has all gone to pot and I need to start again. 704 00:30:15,000 --> 00:30:17,640 {\an2}So it's getting nice and thick. Which is what we want. 705 00:30:17,680 --> 00:30:19,920 {\an2}Sieve custard powder then whisk again. 706 00:30:19,960 --> 00:30:24,360 {\an2}Get as much of that as possible. And give it another whisk. 707 00:30:26,080 --> 00:30:30,000 {\an2}The buttercream's looking better. I'm still a lot behind though. 708 00:30:32,200 --> 00:30:35,600 {\an2}When ready, whisk the butter into the buttercream. 709 00:30:35,640 --> 00:30:37,360 {\an2}And once you incorporate the butter into it, 710 00:30:37,400 --> 00:30:39,720 {\an2}it will obviously increase in volume, thicken up. 711 00:30:39,760 --> 00:30:42,160 {\an2}I'm just gonna keep on whisking it and then it gets nice and fluffy. 712 00:30:42,200 --> 00:30:44,600 {\an2}If it's too loose it's just gonna splodge out the side everywhere. 713 00:30:44,640 --> 00:30:46,160 {\an2}Plaafff, it's never good. 714 00:30:46,200 --> 00:30:47,600 {\an2}This is pretty terrible. 715 00:30:47,640 --> 00:30:51,560 {\an2}I can see flecks of yellow but I can't get it to whisk any more. 716 00:30:51,600 --> 00:30:54,080 {\an2}I'm not sure about the consistency... 717 00:30:55,120 --> 00:30:57,280 {\an2}..but I will go with this. 718 00:30:58,920 --> 00:31:03,080 {\an2}Right, roll out the biscuit dough and chill in the freezer. 719 00:31:03,120 --> 00:31:05,960 {\an2}It's a lot of chilling. We need to make 12. 720 00:31:06,000 --> 00:31:09,600 {\an2}That is 24 biscuits. So it needs to be thin. 721 00:31:09,640 --> 00:31:13,360 {\an2}Custard creams, about three mil thick, I reckon. 722 00:31:13,400 --> 00:31:16,800 {\an2}We're rolling, it's looking all right, yeah, the dough's nice. 723 00:31:18,160 --> 00:31:21,680 {\an2}Cristy. Have you used my biscuit dough? 724 00:31:23,200 --> 00:31:25,760 {\an2}You have. Oh, my God, I'm so sorry. 725 00:31:25,800 --> 00:31:27,320 {\an2}That's my biscuit dough. 726 00:31:27,360 --> 00:31:29,160 {\an2}Ah! 727 00:31:29,200 --> 00:31:32,480 {\an2}Rowan! Ah, there you go. I'm so sorry, Rowan. 728 00:31:32,520 --> 00:31:33,840 {\an2}No, it's fine. I thought... 729 00:31:33,880 --> 00:31:36,320 {\an2}Are you swapping dough, you kids? 730 00:31:36,360 --> 00:31:38,280 {\an2}Rowan, what really happened? 731 00:31:38,320 --> 00:31:39,400 {\an2}I found my dough missing. 732 00:31:39,440 --> 00:31:41,920 {\an2}Sabotage? Sabotage, no. Cristy, you've done a great job. 733 00:31:41,960 --> 00:31:44,640 {\an2}Do you feel like you rolled his out better than you're doing yours? 734 00:31:44,680 --> 00:31:46,680 {\an2}Yeah, for sure. Oh, no, what's going on here? 735 00:31:46,720 --> 00:31:47,760 {\an2}Don't. 736 00:31:47,800 --> 00:31:51,760 {\an2}Feel like this is a bit sticky. Need a bit more of this. Sorry. 737 00:31:51,800 --> 00:31:55,240 {\an2}Before their dough is ready to be cut and stamped... 738 00:31:55,280 --> 00:31:57,240 {\an2}I think that'll do. 739 00:31:57,280 --> 00:31:59,320 {\an2}..it must be chilled thoroughly. 740 00:31:59,360 --> 00:32:01,840 {\an2}The longer it chills the better definition it'll be 741 00:32:01,880 --> 00:32:04,240 {\an2}but the less time it will have to bake and then cool down. 742 00:32:04,280 --> 00:32:06,320 {\an2}But it's a process that can't be rushed. 743 00:32:06,360 --> 00:32:11,400 {\an2}It's not working. Sticking. More time in the fridge. 744 00:32:11,440 --> 00:32:15,960 {\an2}You've got 45 minutes left, everyone, 45 minutes. 745 00:32:18,360 --> 00:32:20,680 {\an2}Please be ready, please be ready, please be ready. 746 00:32:20,720 --> 00:32:21,960 {\an2}So I'm hoping these are set 747 00:32:22,000 --> 00:32:24,400 {\an2}and they'll push out of this mould 748 00:32:24,440 --> 00:32:28,000 {\an2}but we're gonna find out in a moment, aren't we? Stamp. 749 00:32:28,040 --> 00:32:30,120 {\an2}I don't know how hard to push. 750 00:32:30,160 --> 00:32:33,120 {\an2}Am I gonna go all the way through? See, look, it's getting stuck. 751 00:32:33,160 --> 00:32:35,360 {\an2}Is this happening for other people? 752 00:32:35,400 --> 00:32:37,440 {\an2}I'm probably doing it wrong. 753 00:32:37,480 --> 00:32:39,840 {\an2}Give it a bit of welly. 754 00:32:39,880 --> 00:32:41,680 {\an2}Yeah, looks all right. 755 00:32:41,720 --> 00:32:45,240 {\an2}Come on, out you come. It is a pretty little pattern. 756 00:32:45,280 --> 00:32:46,680 {\an2}It's quite sweet, I think. 757 00:32:46,720 --> 00:32:49,040 {\an2}It's not a uniform custard cream but she's the first, 758 00:32:49,080 --> 00:32:50,800 {\an2}it's like the first pancake. 759 00:32:50,840 --> 00:32:54,280 {\an2}It's always the worst one but we go uphill from here. 760 00:32:54,320 --> 00:32:57,640 {\an2}They're not looking too bad at the moment. 761 00:32:57,680 --> 00:32:59,520 {\an2}Can I press the button? 762 00:32:59,560 --> 00:33:00,920 {\an2}You can do. 763 00:33:00,960 --> 00:33:02,680 {\an2}Hey, presto. 764 00:33:02,720 --> 00:33:03,960 {\an2}So I'm gonna go as far 765 00:33:04,000 --> 00:33:05,720 {\an2}and say that was the best one. 766 00:33:05,760 --> 00:33:07,320 {\an2}Some of us have just got the touch. 767 00:33:07,360 --> 00:33:10,240 {\an2}You do. It won't stop sticking so it's go back in the freezer 768 00:33:10,280 --> 00:33:12,400 {\an2}with a layer of flour. 769 00:33:12,440 --> 00:33:15,840 {\an2}Nightmare, aren't they? After you. Thank you. 770 00:33:15,880 --> 00:33:19,800 {\an2}It's sticking to the... Agh! ..cutter. 771 00:33:19,840 --> 00:33:22,280 {\an2}Ah, not at all neat. 772 00:33:22,320 --> 00:33:25,840 {\an2}I'm very concerned about this. 773 00:33:25,880 --> 00:33:29,840 {\an2}This dough has gone too soft to manipulate. Freezer. 774 00:33:29,880 --> 00:33:32,640 {\an2}Bakers, you've got half an hour left. 775 00:33:32,680 --> 00:33:34,760 {\an2}Ah. Running out of time. 776 00:33:34,800 --> 00:33:39,480 {\an2}That's not very long. I need to get mine in the oven. 777 00:33:39,520 --> 00:33:42,960 {\an2}It just says bake. 13 to start with. 778 00:33:43,000 --> 00:33:44,840 {\an2}Eight minutes. 779 00:33:44,880 --> 00:33:46,840 {\an2}So I'm gonna go for about 12 minutes. 780 00:33:46,880 --> 00:33:48,840 {\an2}They're quite pale, aren't they? 781 00:33:48,880 --> 00:33:50,840 {\an2}Quite insipid actually, like me in the winter. 782 00:33:52,160 --> 00:33:54,120 {\an2}Come on, custard cream. 783 00:33:54,160 --> 00:33:56,120 {\an2}Abbi, get a bit closer. 784 00:33:57,680 --> 00:33:59,120 {\an2}It's already melting. 785 00:33:59,160 --> 00:34:00,880 {\an2}I think the design's just gonna be lost. 786 00:34:00,920 --> 00:34:03,040 {\an2}I didn't chill them long enough, I know I didn't. 787 00:34:04,360 --> 00:34:06,960 {\an2}So I've put a batch of 12 in. 788 00:34:07,000 --> 00:34:09,680 {\an2}It's gonna be tough to go again. 789 00:34:09,720 --> 00:34:11,520 {\an2}I had timing issues this morning. 790 00:34:11,560 --> 00:34:14,680 {\an2}Bakers, you've got ten minutes left, ten minutes. 791 00:34:14,720 --> 00:34:16,680 {\an2}I don't know when they're gonna be ready. 792 00:34:16,720 --> 00:34:18,960 {\an2}Oh, I don't know, I don't know. It's hard to call, isn't it? 793 00:34:19,000 --> 00:34:21,680 {\an2}As soon as I start seeing them getting brown then they're coming out. 794 00:34:21,720 --> 00:34:22,720 {\an2}I love a custard cream 795 00:34:22,760 --> 00:34:25,760 {\an2}and I'm gonna be mentally scarred by them now, aren't I, forever? 796 00:34:25,800 --> 00:34:28,000 {\an2}I'm never gonna be able to eat one again, am I? 797 00:34:28,040 --> 00:34:30,320 {\an2}I'm coming out. Mine look a bit ropey. 798 00:34:30,360 --> 00:34:31,680 {\an2}But they're coming out whatever. 799 00:34:31,720 --> 00:34:35,200 {\an2}They're looking all right I think actually, yeah. Looking custard cream-ish. 800 00:34:35,240 --> 00:34:36,600 {\an2}That one's nice. 801 00:34:36,640 --> 00:34:37,680 {\an2}This one's gonna be a top. 802 00:34:37,720 --> 00:34:40,360 {\an2}This one's gonna be a bottom. I'm a man with a plan. 803 00:34:40,400 --> 00:34:43,000 {\an2}I'm gonna take these out cos they've gotta cool down. 804 00:34:43,040 --> 00:34:44,800 {\an2}I will put it in the freezer. 805 00:34:44,840 --> 00:34:46,360 {\an2}Ah... 806 00:34:49,800 --> 00:34:51,480 {\an2}I dropped. 807 00:34:51,520 --> 00:34:55,040 {\an2}Rowan, what you doing? I'm warming my cream. Rowan. 808 00:34:57,720 --> 00:34:59,920 {\an2}I don't think my buttercream's as nice as I would like. 809 00:34:59,960 --> 00:35:03,440 {\an2}I've probably overfilled them but it doesn't matter. 810 00:35:03,480 --> 00:35:07,000 {\an2}I'm shaking. This is ridiculous. I can't do it. 811 00:35:07,040 --> 00:35:08,880 {\an2}Bakers, you've got one minute left. 812 00:35:08,920 --> 00:35:12,800 {\an2}If I can't get 12 out at least I'm-a get six out. 813 00:35:12,840 --> 00:35:14,520 {\an2}I don't know what they're gonna say. 814 00:35:14,560 --> 00:35:16,640 {\an2}They don't look perfect to me. 815 00:35:16,680 --> 00:35:18,400 {\an2}So ugly. 816 00:35:19,800 --> 00:35:21,920 {\an2}OK, bakers, your time is up. 817 00:35:21,960 --> 00:35:24,120 {\an2}Please come and bring your bakes 818 00:35:24,160 --> 00:35:27,240 {\an2}and place them behind your beautiful photos. 819 00:35:27,280 --> 00:35:30,640 {\an2}They are so ugly. They look absolutely... 820 00:35:31,960 --> 00:35:34,120 {\an8}..rubbish. I've got custard on my trainers. 821 00:35:34,160 --> 00:35:36,840 {\an2}On your meggings? On my megging? 822 00:35:36,880 --> 00:35:38,920 {\an8}Yeah. What's that? Your megging, trainers. 823 00:35:42,000 --> 00:35:44,960 {\an2}OK, bakers, let's welcome back our judges. 824 00:35:45,000 --> 00:35:46,520 {\an2}We missed you guys. 825 00:35:46,560 --> 00:35:49,600 {\an2}Paul and Prue are looking for 12 identical custard creams 826 00:35:49,640 --> 00:35:52,400 {\an2}with their iconic pattern well defined and filled 827 00:35:52,440 --> 00:35:54,440 {\an2}with a smooth custard buttercream 828 00:35:54,480 --> 00:35:57,080 {\an2}and they have no idea whose are whose. 829 00:35:57,120 --> 00:36:00,720 {\an2}Not very easy, but you seem to have more or less managed it. 830 00:36:00,760 --> 00:36:01,760 {\an2}More or less! 831 00:36:03,480 --> 00:36:05,280 {\an2}Shall we start over here, Prue? 832 00:36:05,320 --> 00:36:07,360 {\an2}They look a bit pale, is my first thought. 833 00:36:07,400 --> 00:36:08,800 {\an2}They do look a bit pale. 834 00:36:08,840 --> 00:36:11,520 {\an2}There is a bit of definition there... Yes, it's good. 835 00:36:11,560 --> 00:36:12,800 {\an2}..and they are pretty neat. 836 00:36:12,840 --> 00:36:14,280 {\an2}And they're not overfilled. 837 00:36:14,320 --> 00:36:15,360 {\an2}Nice snap. 838 00:36:17,760 --> 00:36:20,480 {\an2}That biscuit just needs a bit longer in the oven. 839 00:36:20,520 --> 00:36:22,480 {\an2}It's got a slightly floury taste. 840 00:36:23,800 --> 00:36:24,920 {\an2}Moving on to number two. 841 00:36:24,960 --> 00:36:26,880 {\an2}Now these lost a little bit of definition here. 842 00:36:26,920 --> 00:36:30,120 {\an2}The filling inside is a bit sparse. 843 00:36:30,160 --> 00:36:33,160 {\an2}Also it's not quite set. Mm-hm. 844 00:36:33,200 --> 00:36:35,880 {\an2}Still very soft. And so's the biscuit actually. 845 00:36:35,920 --> 00:36:37,240 {\an2}Not much snap to that. 846 00:36:37,280 --> 00:36:40,840 {\an2}Again, I think it needs a little longer in the oven. Yeah, it does. 847 00:36:40,880 --> 00:36:43,880 {\an2}This one unfortunately has very little definition. 848 00:36:43,920 --> 00:36:46,360 {\an2}You can't read "custard cream" on it. Yeah. 849 00:36:46,400 --> 00:36:49,320 {\an2}Well, filled though. Difference in thickness and thin. 850 00:36:49,360 --> 00:36:52,440 {\an2}They're just not rolled enough because the dough was quite soft. 851 00:36:55,040 --> 00:36:57,040 {\an2}The custard is better than the biscuit. 852 00:36:57,080 --> 00:36:58,760 {\an2}Yeah, it is. 853 00:36:58,800 --> 00:37:01,280 {\an2}This has got a bit of colour to it, which I quite like. 854 00:37:01,320 --> 00:37:03,920 {\an2}We expect a little bit more definition, but it's not bad. 855 00:37:03,960 --> 00:37:06,640 {\an2}The piping's pretty good. Yeah. Mm-mm. 856 00:37:07,760 --> 00:37:09,440 {\an2}And tastes properly baked. Mm-hm. 857 00:37:10,600 --> 00:37:14,120 {\an2}Moving on. Lovely colour, pretty even on the top and bottom. 858 00:37:14,160 --> 00:37:17,280 {\an2}Very, very good. Well filled. Mm-hm. 859 00:37:17,320 --> 00:37:19,360 {\an2}Needed a little bit longer in the oven. 860 00:37:19,400 --> 00:37:21,360 {\an2}It's a pity because, apart from that, 861 00:37:21,400 --> 00:37:25,080 {\an2}I would've said that's pretty faultless. They look wonderful. 862 00:37:25,120 --> 00:37:27,360 {\an2}Now, this one's got a little bit more colour on it. 863 00:37:27,400 --> 00:37:29,160 {\an2}There's a bit of definition here, 864 00:37:29,200 --> 00:37:31,880 {\an2}although it's washed out on a few of them. Well filled. 865 00:37:33,400 --> 00:37:36,240 {\an2}The custard comes through really nicely in it. Good flavour. 866 00:37:36,280 --> 00:37:40,000 {\an2}Same old problem. A little bit underbaked. 867 00:37:40,040 --> 00:37:41,440 {\an1}THUNDER RUMBLES 868 00:37:41,480 --> 00:37:43,400 {\an2}Lost a bit of definition in places. 869 00:37:43,440 --> 00:37:46,040 {\an2}Yeah, and a little unevenly filled. Yeah. 870 00:37:48,200 --> 00:37:50,440 {\an2}There is actually a little bit of a crunch to that. 871 00:37:50,480 --> 00:37:52,680 {\an2}It's not bad, but it's a bit...thick. 872 00:37:53,840 --> 00:37:55,560 {\an2}This one, a lot of them, are misshapen. 873 00:37:55,600 --> 00:37:57,920 {\an2}That one's thin at one end and fat at the other. 874 00:37:57,960 --> 00:38:00,520 {\an2}That one there's got no definition on it at all. 875 00:38:00,560 --> 00:38:02,480 {\an2}That custard actually curdled. 876 00:38:03,640 --> 00:38:05,240 {\an2}It's a shame. 877 00:38:05,280 --> 00:38:08,000 {\an2}This has got nice definition. Beautiful. Nice and equal. 878 00:38:08,040 --> 00:38:10,400 {\an2}Colour's right. It's got the slight brown hue to it. 879 00:38:10,440 --> 00:38:12,920 {\an2}That looks really good. Nice and thin. 880 00:38:12,960 --> 00:38:15,680 {\an2}Yeah, mm-hm. Now you're talking, really crispy. 881 00:38:15,720 --> 00:38:18,320 {\an2}That's a custard cream. In fact that's a lot better 882 00:38:18,360 --> 00:38:21,760 {\an2}than a commercial custard cream. Very, very good. 883 00:38:21,800 --> 00:38:24,960 {\an2}These are a bit messy. Uneven, no definition, the dough 884 00:38:25,000 --> 00:38:27,640 {\an2}was obviously very soft, very difficult to cut. 885 00:38:29,960 --> 00:38:33,360 {\an2}It's like rubber. Not a success, sadly. Mm-hm. 886 00:38:34,880 --> 00:38:36,960 {\an2}Hmm. Now these look great. Don't they look good? 887 00:38:37,000 --> 00:38:38,920 {\an2}Even, they look very professional. 888 00:38:40,040 --> 00:38:44,040 {\an2}Sadly, slightly underbaked. You know why, it's cos they're too thick. 889 00:38:44,080 --> 00:38:47,560 {\an2}Mm-hm, another couple of minutes that would've been perfect. 890 00:38:47,600 --> 00:38:49,280 {\an2}It's a real shame. 891 00:38:49,320 --> 00:38:51,520 {\an2}ALISON: Paul and Prue will now rank the custard creams 892 00:38:51,560 --> 00:38:53,280 {\an2}from worst to best. 893 00:38:53,320 --> 00:38:56,440 {\an2}In 11th place, we have this one. 894 00:38:56,480 --> 00:38:59,200 {\an2}Keith, they're a bit of a mess. Bit misshapen. 895 00:38:59,240 --> 00:39:01,520 {\an2}They look like they were done in a rush. 896 00:39:01,560 --> 00:39:04,120 {\an2}In 10th spot, we have this one. 897 00:39:04,160 --> 00:39:07,760 {\an2}Saku, a real mess and too soft, slightly underbaked. 898 00:39:08,800 --> 00:39:10,600 {\an2}In ninth place, we have this one. 899 00:39:10,640 --> 00:39:12,480 {\an2}Cristy, they're a bit uneven. 900 00:39:12,520 --> 00:39:14,280 {\an2}And so, you don't get the definition. 901 00:39:14,320 --> 00:39:15,880 {\an2}NOEL: Tasha's in eighth place, 902 00:39:15,920 --> 00:39:17,080 {\an2}Dana seventh, 903 00:39:17,120 --> 00:39:18,120 {\an2}Josh sixth, 904 00:39:18,160 --> 00:39:19,280 {\an2}Matty fifth 905 00:39:19,320 --> 00:39:20,840 {\an2}and Nicky in fourth. 906 00:39:20,880 --> 00:39:23,200 {\an2}And in third place, we have this one. 907 00:39:23,240 --> 00:39:25,160 {\an2}Rowan, they're really nice, 908 00:39:25,200 --> 00:39:26,880 {\an2}they're just a little bit soft. 909 00:39:28,080 --> 00:39:29,680 {\an2}In second, we have this one. 910 00:39:29,720 --> 00:39:30,720 {\an2}Whose is this? 911 00:39:31,800 --> 00:39:33,840 {\an2}To be honest, these were pretty good, 912 00:39:33,880 --> 00:39:35,480 {\an2}just not as good as number one. 913 00:39:35,520 --> 00:39:36,720 {\an2}Well done. 914 00:39:36,760 --> 00:39:39,400 {\an2}Which means the winner is this one. 915 00:39:39,440 --> 00:39:43,040 {\an2}Abbi! Pretty well perfect custard creams, well done. 916 00:39:47,800 --> 00:39:50,080 {\an2}Oh, I'm just so, so relieved! 917 00:39:50,120 --> 00:39:52,840 {\an2}I mean, "Better than a commercial custard cream." 918 00:39:52,880 --> 00:39:55,360 {\an2}That's high praise. I'm really pleased about that. 919 00:39:55,400 --> 00:39:57,160 {\an2}I pulled that out the bag, didn't I, really. 920 00:39:57,200 --> 00:40:00,200 {\an2}That is so much better than last week when I came 12th. 921 00:40:00,240 --> 00:40:01,920 {\an2}I can have a drink tonight now! 922 00:40:01,960 --> 00:40:03,320 {\an1}Seventh place! 923 00:40:05,720 --> 00:40:08,800 {\an2}Just the Showstopper remains before Paul and Prue decide 924 00:40:08,840 --> 00:40:10,600 {\an2}who will be leaving the tent 925 00:40:10,640 --> 00:40:13,160 {\an2}and who will be crowned this week's Star Baker. 926 00:40:13,200 --> 00:40:15,400 {\an2}I'm really enjoying biscuit week. 927 00:40:15,440 --> 00:40:19,440 {\an2}For me, highlight, Tasha's handshake. That was incredible. 928 00:40:19,480 --> 00:40:22,600 {\an2}I missed it. It was my first one, it was amazing. Well deserved. 929 00:40:22,640 --> 00:40:25,680 {\an2}It was well deserved. She dropped a little bit in the Tech. 930 00:40:25,720 --> 00:40:29,080 {\an2}I'd like to see her do really well in the Showstopper. Yes. 931 00:40:29,120 --> 00:40:32,720 {\an2}So who do you think is in danger of going? I think Keith is in trouble. 932 00:40:32,760 --> 00:40:36,400 {\an2}The actual marshmallow biscuit he created looked awful. 933 00:40:36,440 --> 00:40:39,200 {\an2}I mean, really big lumps of nuts on the top. 934 00:40:39,240 --> 00:40:41,160 {\an2}But the taste was very good. 935 00:40:41,200 --> 00:40:43,720 {\an2}I think Dana is in a little bit of trouble. 936 00:40:43,760 --> 00:40:46,920 {\an2}Struggled in the Sig and she was seventh in the Technical. 937 00:40:46,960 --> 00:40:49,840 {\an2}What about No Jam Nicky? That was the funniest. 938 00:40:49,880 --> 00:40:52,800 {\an2}No Jam Nicky! She had literally no jam whatsoever. 939 00:40:52,840 --> 00:40:56,640 {\an2}She picked two flavours, rhubarb and ginger, which really bring a flavour. 940 00:40:56,680 --> 00:40:59,280 {\an2}Beautiful flavours and then hardly put them in. 941 00:40:59,320 --> 00:41:01,920 {\an2}Who is in line for Star Baker at the moment? 942 00:41:01,960 --> 00:41:03,920 {\an2}Rowan. Tash. 943 00:41:03,960 --> 00:41:07,200 {\an2}I can't call it. I can't call it, can you call it? Nobody can. 944 00:41:07,240 --> 00:41:10,000 {\an2}Not even the god of baking, Paul Hollywood! 945 00:41:10,040 --> 00:41:11,960 {\an2}No, not even Paul Hollywood. 946 00:41:16,160 --> 00:41:17,800 {\an2}Morning, bakers. 947 00:41:17,840 --> 00:41:20,120 {\an2}For your Showstopper challenge, 948 00:41:20,160 --> 00:41:25,760 {\an2}Prue and Paul would like you to make an amazing illusion biscuit display, 949 00:41:25,800 --> 00:41:28,800 {\an2}which is depicting your favourite meal. 950 00:41:28,840 --> 00:41:31,400 {\an2}What if their favourite meal is a plate of biscuits? 951 00:41:31,440 --> 00:41:33,720 {\an2}You didn't think about that, did you, Paul? 952 00:41:33,760 --> 00:41:37,560 {\an2}Now, you can choose any style of biscuit. It's completely up to you. 953 00:41:37,600 --> 00:41:41,400 {\an2}But it's got a taste amazing and look visually realistic. 954 00:41:41,440 --> 00:41:44,960 {\an2}You have four hours, which seems a hell of a lot of time. 955 00:41:45,000 --> 00:41:47,600 {\an2}On your marks. Get set. Bake. 956 00:41:50,200 --> 00:41:53,440 {\an2}I'm looking forward to the challenge today. It's a bit different, isn't it? 957 00:41:53,480 --> 00:41:57,080 {\an2}It's like something you never think of doing basically, so it's pretty cool. 958 00:41:57,120 --> 00:41:59,240 {\an2}I feel like I'm a very creative person, 959 00:41:59,280 --> 00:42:01,320 {\an2}so I love coming up with new ideas. 960 00:42:01,360 --> 00:42:04,600 {\an2}So it's kind of like my way, I can finally get inventive. 961 00:42:04,640 --> 00:42:06,680 {\an2}I'm very excited, I really am. 962 00:42:06,720 --> 00:42:12,640 {\an2}We've asked them to make a meal or a banquet scene out of biscuits. 963 00:42:12,680 --> 00:42:17,000 {\an2}It could be burgers, it could be pizzas, it could be anything. Mine personally? Pizza. 964 00:42:17,040 --> 00:42:19,800 {\an2}They really have to be a little bit artistic with this 965 00:42:19,840 --> 00:42:23,200 {\an2}and certainly a little bit of sculpting knowledge would be useful. 966 00:42:23,240 --> 00:42:26,080 {\an2}Nearly all the biscuits they bake are going to have to be a very 967 00:42:26,120 --> 00:42:29,760 {\an2}specific shape, so there is a real danger of overworking the dough. 968 00:42:29,800 --> 00:42:33,280 {\an2}And we all know that if you overwork the dough it gets tough 969 00:42:33,320 --> 00:42:37,200 {\an2}and loses its crumbly texture and its crack. 970 00:42:37,240 --> 00:42:39,800 {\an2}We want the biscuits to taste good, look good, 971 00:42:39,840 --> 00:42:41,840 {\an2}but look like something else. 972 00:42:41,880 --> 00:42:44,280 {\an2}I want it to really have that wow factor 973 00:42:44,320 --> 00:42:46,240 {\an2}because it is the Showstopper 974 00:42:46,280 --> 00:42:48,800 {\an2}and certainly for one baker it's their last bake. 975 00:42:50,360 --> 00:42:53,880 {\an2}Hello, Josh. Hello. Hello, Josh. Right, Josh, illusion bake. 976 00:42:53,920 --> 00:42:56,720 {\an2}What are you doing? I am doing burger and fries. 977 00:42:56,760 --> 00:42:58,960 {\an2}I've got five different types of biscuit. 978 00:42:59,000 --> 00:43:01,200 {\an2}I've got a gingerbread for the chopping board 979 00:43:01,240 --> 00:43:03,480 {\an2}and then the burger is going to be a Florentine. 980 00:43:03,520 --> 00:43:06,880 {\an2}Florentine, that's a very good idea. It looks so realistic as well. 981 00:43:06,920 --> 00:43:10,400 {\an2}Josh's gingerbread board will display his orange shortbread fries 982 00:43:10,440 --> 00:43:14,000 {\an2}and his towering burger complete with his Florentine patties, 983 00:43:14,040 --> 00:43:16,000 {\an2}almond flavoured burger buns 984 00:43:16,040 --> 00:43:18,960 {\an2}and salad made from strawberry flavoured sugar biscuits. 985 00:43:19,000 --> 00:43:21,520 {\an2}I love this idea. You've thought this through really well. 986 00:43:21,560 --> 00:43:23,520 {\an2}Do you know what would really help you? 987 00:43:23,560 --> 00:43:26,120 {\an2}If you get a real burger and chips and put it to the side, 988 00:43:26,160 --> 00:43:29,280 {\an2}just so we've got something to look at the difference between the two. 989 00:43:29,320 --> 00:43:31,880 {\an2}Shall we order it now? Yes. You might lose it though. 990 00:43:31,920 --> 00:43:35,480 {\an2}It might disappear down Paul's neck! See you, Josh. Well done. 991 00:43:36,480 --> 00:43:40,920 {\an2}Josh isn't the only baker recreating their favourite fast food feast. 992 00:43:40,960 --> 00:43:43,000 {\an2}So I am making pizza. 993 00:43:43,040 --> 00:43:45,240 {\an2}It was an absolute no-brainer. 994 00:43:45,280 --> 00:43:48,280 {\an2}I literally probably have pizza every Friday night. 995 00:43:48,320 --> 00:43:50,400 {\an2}Dana's gravity defined pizza 996 00:43:50,440 --> 00:43:53,640 {\an2}will comprise a maple pecan shortbread base, 997 00:43:53,680 --> 00:43:56,400 {\an2}date rolled stuffed crust and a tuile pepperoni. 998 00:43:56,440 --> 00:43:59,800 {\an2}What happened in the Signature? Paul said he did like it. 999 00:43:59,840 --> 00:44:02,800 {\an2}He literally said those words. What about Prue? Prue liked it. 1000 00:44:02,840 --> 00:44:05,600 {\an2}It's not enough though, is it? It was very good cop, bad cop. 1001 00:44:05,640 --> 00:44:08,880 {\an2}You need blue eyes to like it, don't you? Are you slightly angry? 1002 00:44:08,920 --> 00:44:10,240 {\an2}Livid. 1003 00:44:11,520 --> 00:44:13,080 {\an2}First batch in. 1004 00:44:13,120 --> 00:44:15,000 {\an2}With multiple batches to bake 1005 00:44:15,040 --> 00:44:18,120 {\an2}in various shapes, sizes, thicknesses and doughs... 1006 00:44:18,160 --> 00:44:20,720 {\an2}That's going to go in the oven for 36 minutes. 1007 00:44:20,760 --> 00:44:24,160 {\an2}..the bakers will need to work as efficiently as possible... 1008 00:44:24,200 --> 00:44:26,400 {\an2}Right, behave yourselves. 1009 00:44:26,440 --> 00:44:30,000 {\an2}..if they are to keep their biscuit production line running smoothly. 1010 00:44:30,040 --> 00:44:31,680 {\an2}There is just so much to do. 1011 00:44:31,720 --> 00:44:34,400 {\an2}I've selected things and done them at the right thickness, 1012 00:44:34,440 --> 00:44:38,400 {\an2}so the oven temperature doesn't really need to change much at all throughout the whole bake. 1013 00:44:38,440 --> 00:44:41,160 {\an2}I bake these, then they come out. Then I bake my steamer basket. 1014 00:44:41,200 --> 00:44:43,440 {\an2}Then I bake the other half of my steamer basket. 1015 00:44:43,480 --> 00:44:46,000 {\an2}Then I bake my dumplings. Then I bake my other dumplings. 1016 00:44:46,040 --> 00:44:48,040 {\an2}Then I do the batter ones towards the end. 1017 00:44:48,080 --> 00:44:51,360 {\an2}Just got to tick everything off to make sure I don't miss anything. 1018 00:44:51,400 --> 00:44:53,200 {\an2}I'm going to do like a cheeseboard. 1019 00:44:53,240 --> 00:44:57,280 {\an2}I've made marzipan to go on top of the biscotti to give you the cured meat illusion. 1020 00:44:57,320 --> 00:44:59,800 {\an2}What's happening here? Is that bacon? 1021 00:44:59,840 --> 00:45:03,320 {\an2}I knew it looked like bacon, but it's not. What is it? It's supposed to be Parma ham. 1022 00:45:03,360 --> 00:45:06,800 {\an2}Oh, yeah, that's fine. Yeah, it does look like Parma ham. Does it? Yeah. 1023 00:45:06,840 --> 00:45:09,720 {\an2}Alongside her marzipan ham covered biscotti, 1024 00:45:09,760 --> 00:45:13,760 {\an2}Cristy's grazing board will feature fondant-topped ginger biscuits 1025 00:45:13,800 --> 00:45:16,280 {\an2}masquerading as slices of cheese, 1026 00:45:16,320 --> 00:45:18,840 {\an2}and chorizo and orange and pistachio biscuits 1027 00:45:18,880 --> 00:45:21,560 {\an2}that will be stacked to make an array of cheeses. 1028 00:45:21,600 --> 00:45:22,880 {\an2}Oh, look at the bacon! 1029 00:45:22,920 --> 00:45:24,200 {\an2}It's Parma ham. 1030 00:45:24,240 --> 00:45:26,240 {\an2}It's Parma ham. It's not bacon. 1031 00:45:26,280 --> 00:45:28,200 {\an2}Same thing, innit? That's what I said! 1032 00:45:29,400 --> 00:45:31,760 {\an2}It does look like bacon. All right, don't laugh at me. 1033 00:45:31,800 --> 00:45:34,640 {\an2}Cristy's not the only baker counting on cured meat 1034 00:45:34,680 --> 00:45:36,080 {\an2}to make an impression. 1035 00:45:36,120 --> 00:45:38,520 {\an2}This is sugar cookie prosciutto. 1036 00:45:38,560 --> 00:45:40,560 {\an2}I love a charcuterie night with my mates. 1037 00:45:40,600 --> 00:45:42,920 {\an2}It's quite nice to get everyone around the dinner table, 1038 00:45:42,960 --> 00:45:45,920 {\an2}and you can just kind of chill out, talk to people, 1039 00:45:45,960 --> 00:45:48,520 {\an2}eat some really smelly cheese, 1040 00:45:48,560 --> 00:45:51,360 {\an2}and gorge on crackers and down the wine. It's great. 1041 00:45:51,400 --> 00:45:54,760 {\an2}Featuring prosciutto sugar biscuits, and slices of bread 1042 00:45:54,800 --> 00:45:57,480 {\an2}and cheese made from Polish gingerbread, 1043 00:45:57,520 --> 00:46:01,480 {\an2}Rowan's attempting a recreation of his favourite student night in. 1044 00:46:01,520 --> 00:46:03,280 {\an2}So you've got a cupboard full of pinot 1045 00:46:03,320 --> 00:46:05,400 {\an2}and a load of charcuterie in the fridge? Yeah. 1046 00:46:05,440 --> 00:46:07,160 {\an2}And that's your university life? 1047 00:46:07,200 --> 00:46:09,760 {\an2}That's me, yeah. Question, how do you afford all this? 1048 00:46:09,800 --> 00:46:11,960 {\an2}This is like... You're at university. 1049 00:46:12,000 --> 00:46:14,440 {\an2}I'm at uni. Yet you're having one of these boards? 1050 00:46:14,480 --> 00:46:18,320 {\an2}You don't want to see my overdraft, Alison. You don't. I don't. 1051 00:46:18,360 --> 00:46:21,320 {\an2}The battle of the grazing boards has a third contender. 1052 00:46:21,360 --> 00:46:23,240 {\an2}It's like a cheese board is what I'm going for. 1053 00:46:23,280 --> 00:46:26,120 {\an2}There's going to be a brie, camembert, Swiss, 1054 00:46:26,160 --> 00:46:29,560 {\an2}some crackers. Yeah, I've got tonnes to do. 1055 00:46:29,600 --> 00:46:31,960 {\an2}Yeah, maybe too much. We'll see. 1056 00:46:32,000 --> 00:46:34,360 {\an2}Matty's ambitious cheese board will be made up 1057 00:46:34,400 --> 00:46:37,120 {\an2}of six different biscuits, including two shortbreads, 1058 00:46:37,160 --> 00:46:40,280 {\an2}macaron grapes, and garibaldi crackers. 1059 00:46:40,320 --> 00:46:42,200 {\an2}Who do you think your toughest 1060 00:46:42,240 --> 00:46:45,000 {\an2}competition is? Anyone you're scared of? 1061 00:46:45,040 --> 00:46:47,760 {\an2}Abbi. Abbi. It's so nerve-racking being behind 1062 00:46:47,800 --> 00:46:50,760 {\an2}Abbi as well, cos I can see everything she's doing. 1063 00:46:50,800 --> 00:46:52,320 {\an2}This is my steamer basket. 1064 00:46:52,360 --> 00:46:54,200 {\an2}This is the lattice part of it. 1065 00:46:54,240 --> 00:46:57,640 {\an2}So for my Showstopper, I am making a dim sum brunch 1066 00:46:57,680 --> 00:47:00,200 {\an2}because I love Chinese food. 1067 00:47:00,240 --> 00:47:02,120 {\an2}And I like cooking it a lot, 1068 00:47:02,160 --> 00:47:03,880 {\an2}it's like my favourite thing to cook. 1069 00:47:03,920 --> 00:47:05,640 {\an2}So I thought, you know what, I'll give it a go, 1070 00:47:05,680 --> 00:47:06,920 {\an2}make it out of biscuit. 1071 00:47:06,960 --> 00:47:08,960 {\an2}Abbi's dim sum feast will see marzipan 1072 00:47:09,000 --> 00:47:11,480 {\an2}and cherry-filled brandy snap spring rolls, 1073 00:47:11,520 --> 00:47:14,160 {\an2}alongside a lemon and Earl Grey biscuit steamer 1074 00:47:14,200 --> 00:47:17,560 {\an2}and apricot and pistachio filled biscuit dumplings. 1075 00:47:17,600 --> 00:47:20,840 {\an2}And I'm also making fortune cookies, which aren't technically an illusion 1076 00:47:20,880 --> 00:47:24,560 {\an2}but it feels like it wouldn't be complete without fortune cookies. 1077 00:47:24,600 --> 00:47:28,120 {\an2}So, I've written some little fortunes. 1078 00:47:28,160 --> 00:47:31,640 {\an2}One says - Watch out, things are getting "in tents". 1079 00:47:31,680 --> 00:47:32,960 {\an2}Cos we're in a tent. 1080 00:47:34,240 --> 00:47:38,400 {\an2}Also trying to impress with an East Asian theme is Tasha. 1081 00:47:38,440 --> 00:47:42,200 {\an2}I'm making a Japanese katsu. 1082 00:47:42,240 --> 00:47:43,520 {\an2}When my friends and I go to 1083 00:47:43,560 --> 00:47:47,120 {\an2}a new Japanese restaurant we always kind of base 1084 00:47:47,160 --> 00:47:51,840 {\an2}our judgment of the restaurant on how well they do the katsu. 1085 00:47:53,080 --> 00:47:56,840 {\an2}Tasha's biscuity take on her benchmark meal will see orange 1086 00:47:56,880 --> 00:47:58,920 {\an2}and almond biscotti chicken, 1087 00:47:58,960 --> 00:48:01,960 {\an2}an intricately painted Palet Breton biscuit bowl 1088 00:48:02,000 --> 00:48:04,280 {\an2}and matcha Viennese cups. 1089 00:48:04,320 --> 00:48:06,520 {\an2}You had an up and down day yesterday. 1090 00:48:08,440 --> 00:48:10,880 {\an2}I think in the technical you did OK, 1091 00:48:10,920 --> 00:48:13,320 {\an2}but in the signature you smashed it out the park. 1092 00:48:13,360 --> 00:48:16,040 {\an2}I expect today to be as good as your signature. 1093 00:48:16,080 --> 00:48:20,080 {\an2}No pressure. No pressure. See you later, Tash. Thank you. 1094 00:48:20,120 --> 00:48:21,800 {\an2}Oh, my God. 1095 00:48:21,840 --> 00:48:25,040 {\an2}While Tasha toils to recreate yesterday's success, 1096 00:48:25,080 --> 00:48:29,040 {\an2}one baker is hoping history won't be repeating itself today. 1097 00:48:29,080 --> 00:48:31,600 {\an2}I'm hoping to present you with something that looks 1098 00:48:31,640 --> 00:48:33,840 {\an2}a bit better than the two dog's breakfasts 1099 00:48:33,880 --> 00:48:35,760 {\an2}that I presented you with yesterday. 1100 00:48:35,800 --> 00:48:37,280 {\an2}Well, they tasted great. 1101 00:48:37,320 --> 00:48:40,600 {\an2}I've called it my Lee on Solent lunchtime meal deal. 1102 00:48:42,000 --> 00:48:45,400 {\an2}I work from home and I live near the seaside, 1103 00:48:45,440 --> 00:48:48,200 {\an2}so quite often when I make my lunch, I'll go down to 1104 00:48:48,240 --> 00:48:50,920 {\an2}the seaside and sit on the beach for half an hour. Ah, that's lovely. 1105 00:48:50,960 --> 00:48:53,480 {\an2}And eat your meal deal. See the waves coming in, eat my meal deal. 1106 00:48:53,520 --> 00:48:54,920 {\an2}And if I've been a good boy 1107 00:48:54,960 --> 00:48:57,520 {\an2}and I've worked hard in the morning, I treat myself to 1108 00:48:57,560 --> 00:48:59,520 {\an2}a pink and white squirty ice cream. 1109 00:48:59,560 --> 00:49:00,960 {\an2}Keith's Viennese biscuit 1110 00:49:01,000 --> 00:49:04,560 {\an2}and raspberry buttercream ice cream cone will sit beside his shortbread 1111 00:49:04,600 --> 00:49:08,200 {\an2}ham and tomato sandwich with a spiced biscuit crust, 1112 00:49:08,240 --> 00:49:12,440 {\an2}and a portion of almond tuile crisps contained within their cylindrical 1113 00:49:12,480 --> 00:49:13,800 {\an2}gingerbread packaging. 1114 00:49:13,840 --> 00:49:17,720 {\an2}I'm creating the two halves of my Pringles tube. 1115 00:49:17,760 --> 00:49:20,960 {\an2}But of course as soon as the heat hits it, 1116 00:49:21,000 --> 00:49:23,160 {\an2}it all flops down to the bottom of the oven, 1117 00:49:23,200 --> 00:49:24,840 {\an2}so I've got to really watch them. 1118 00:49:25,920 --> 00:49:27,160 {\an2}So that goes in. 1119 00:49:28,600 --> 00:49:33,520 {\an2}There's two things I've got to put on - the timer and glasses. 1120 00:49:33,560 --> 00:49:35,800 {\an2}So I can see what's going on. 1121 00:49:35,840 --> 00:49:39,080 {\an2}I'm just going to brush the garibaldi with some egg white. 1122 00:49:39,120 --> 00:49:41,240 {\an2}I think it gives it a glaze. 1123 00:49:41,280 --> 00:49:45,120 {\an2}That I'm then going to hide with fondant. So why are we bothering? 1124 00:49:45,160 --> 00:49:47,720 {\an2}These are the burger buns. They've kept their shape really nicely. 1125 00:49:47,760 --> 00:49:50,400 {\an2}While it's important the bakers' biscuits showcase 1126 00:49:50,440 --> 00:49:53,000 {\an2}a variety of tastes and textures... 1127 00:49:53,040 --> 00:49:54,480 {\an2}Biscotti in. 1128 00:49:54,520 --> 00:49:56,240 {\an2}This is the burger 1129 00:49:56,280 --> 00:49:57,640 {\an2}and it's a Florentine burger, 1130 00:49:57,680 --> 00:50:00,120 {\an2}so I've got walnuts, pecans and almonds in there. 1131 00:50:00,160 --> 00:50:03,680 {\an2}..Paul and Prue are expecting convincing illusion biscuits... 1132 00:50:03,720 --> 00:50:04,960 {\an2}These are the gingerbread cups. 1133 00:50:05,000 --> 00:50:07,720 {\an2}..so the bakers need to get creative with their moulds. 1134 00:50:07,760 --> 00:50:09,520 {\an2}This is the steamer basket. 1135 00:50:09,560 --> 00:50:10,840 {\an2}This basically is just 1136 00:50:10,880 --> 00:50:13,280 {\an2}to hold everything in place while it bakes. 1137 00:50:13,320 --> 00:50:16,400 {\an2}And hope their choice of biscuit is robust enough. 1138 00:50:16,440 --> 00:50:21,000 {\an2}Trying to make a bowl. This is the Palet Breton. 1139 00:50:21,040 --> 00:50:23,720 {\an2}It's really strong. I tried different doughs 1140 00:50:23,760 --> 00:50:26,040 {\an2}and they just kind of melted in the oven. 1141 00:50:26,080 --> 00:50:28,000 {\an2}And Keith's gingerbread crisp tubes... 1142 00:50:28,040 --> 00:50:29,320 {\an2}BLEEP. 1143 00:50:29,360 --> 00:50:31,120 {\an2}..have done just that. 1144 00:50:31,160 --> 00:50:32,840 {\an2}I can't believe the state of this. 1145 00:50:34,240 --> 00:50:37,280 {\an2}The two halves of the cylinder, they've both slid off. 1146 00:50:37,320 --> 00:50:38,360 {\an2}Yeah, a bit panicky. 1147 00:50:40,120 --> 00:50:42,760 {\an2}I made sure I made plenty of gingerbread 1148 00:50:42,800 --> 00:50:45,480 {\an2}for fear of this happening. 1149 00:50:47,040 --> 00:50:49,920 {\an2}But I can't afford to get it wrong twice. 1150 00:50:54,280 --> 00:50:56,600 {\an8}Bakers, you have halfway left. 1151 00:50:56,640 --> 00:50:57,760 {\an8}Halfway left? 1152 00:50:57,800 --> 00:50:59,680 {\an8}You're halfway left. 1153 00:50:59,720 --> 00:51:00,800 {\an2}Halfway there. 1154 00:51:00,840 --> 00:51:03,640 {\an2}I've got my next try at the gingerbread cylinder. 1155 00:51:03,680 --> 00:51:06,600 {\an2}I would say it's slightly better. I just... 1156 00:51:06,640 --> 00:51:09,640 {\an2}I'm really desperate for this to happen. 1157 00:51:09,680 --> 00:51:12,960 {\an2}As Keith's crisp tube takes a second shot in the oven, 1158 00:51:13,000 --> 00:51:16,000 {\an2}the other bakers' illusions are starting to take shape. 1159 00:51:16,040 --> 00:51:21,200 {\an2}Now I'm just assembling the little pizza and the stuffed crust. 1160 00:51:21,240 --> 00:51:23,080 {\an2}This is the camembert. 1161 00:51:23,120 --> 00:51:25,640 {\an2}This is one of my two different shapes of dumplings, 1162 00:51:25,680 --> 00:51:28,680 {\an2}and I'm just filling it with apricot and pistachio filling. 1163 00:51:28,720 --> 00:51:30,800 {\an2}I've got my tomato rings with the strawberry biscuit. 1164 00:51:30,840 --> 00:51:32,760 {\an2}I've put some crushed boiled sweets, 1165 00:51:32,800 --> 00:51:34,280 {\an2}into there and they're going to melt, 1166 00:51:34,320 --> 00:51:36,800 {\an2}and they'll form the watery bit inside a tomato. 1167 00:51:36,840 --> 00:51:39,360 {\an2}Saku, is that real onions? Yeah, that's real onion. 1168 00:51:39,400 --> 00:51:41,600 {\an2}But you're not supposed to do real onions, babe. 1169 00:51:41,640 --> 00:51:45,040 {\an2}You're supposed to make it look like onion. It is a side dish. 1170 00:51:45,080 --> 00:51:46,400 {\an2}But it's real onions? 1171 00:51:49,640 --> 00:51:50,720 {\an2}Really? 1172 00:51:50,760 --> 00:51:53,880 {\an2}Alongside Saku's onions will be a biscuit rendering of 1173 00:51:53,920 --> 00:51:57,080 {\an2}a traditional Sri Lankan breakfast, featuring coconut 1174 00:51:57,120 --> 00:51:58,840 {\an2}and cardamom biscuit hoppers, 1175 00:51:58,880 --> 00:52:01,680 {\an2}rotis of cheddar, rosemary and black pepper, 1176 00:52:01,720 --> 00:52:04,840 {\an1}and a chocolate and coffee biscuit chicken curry. 1177 00:52:04,880 --> 00:52:07,480 {\an2}Sri Lankan breakfast is very filling. 1178 00:52:07,520 --> 00:52:10,800 {\an2}So you can hold on for the whole day until dinner time, 1179 00:52:10,840 --> 00:52:15,120 {\an2}maybe lunch time for me, after having that breakfast. 1180 00:52:17,360 --> 00:52:20,360 {\an2}Of course Sri Lankan food is the best in the world! 1181 00:52:22,080 --> 00:52:23,840 {\an2}Without a doubt. 1182 00:52:23,880 --> 00:52:25,760 {\an2}Saku might be trying to recreate 1183 00:52:25,800 --> 00:52:27,680 {\an2}a traditional Sri Lankan breakfast, 1184 00:52:27,720 --> 00:52:30,280 {\an2}but Nicky has some traditions of her own. 1185 00:52:30,320 --> 00:52:32,760 {\an2}I'm just sandwiching the biscuits together now 1186 00:52:32,800 --> 00:52:35,280 {\an2}to sort of resemble a wee bit of steak. 1187 00:52:35,320 --> 00:52:37,080 {\an2}So I'm doing a steak pie 1188 00:52:37,120 --> 00:52:40,480 {\an2}because even now when I go home, 1189 00:52:40,520 --> 00:52:42,240 {\an2}Mum always cooks a steak pie. 1190 00:52:43,360 --> 00:52:45,440 {\an2}Beneath her shortbread pie crust, 1191 00:52:45,480 --> 00:52:48,000 {\an2}Nicky's chocolate steak biscuits will be sandwiched with 1192 00:52:48,040 --> 00:52:49,880 {\an2}a hazelnut and orange ganache. 1193 00:52:49,920 --> 00:52:53,680 {\an2}Rosehip marzipan peas and shortbread chips will sit alongside on 1194 00:52:53,720 --> 00:52:56,120 {\an2}a plate of decorated gingerbread. 1195 00:52:56,160 --> 00:52:59,400 {\an2}I believe Dan is doing a pie as well. 1196 00:52:59,440 --> 00:53:01,160 {\an2}No pressure again. Just seems 1197 00:53:01,200 --> 00:53:04,160 {\an2}to be all I ever do is get under pressure, doesn't it? 1198 00:53:04,200 --> 00:53:06,280 {\an2}Yeah, cos Dan's pretty good. 1199 00:53:06,320 --> 00:53:09,080 {\an2}So, I don't know how I'll get on. 1200 00:53:10,240 --> 00:53:13,400 {\an2}So I am doing a cheese and onion pie. 1201 00:53:13,440 --> 00:53:15,200 {\an2}When I shout from the kitchen, "What pie do you 1202 00:53:15,240 --> 00:53:17,120 {\an2}"want for tea this weekend?", it's always cheese 1203 00:53:17,160 --> 00:53:19,840 {\an2}and onion pie. Yeah, so it's a firm favourite. 1204 00:53:19,880 --> 00:53:21,640 {\an2}Sat on gingerbread plates, 1205 00:53:21,680 --> 00:53:24,560 {\an2}Dan's shortbread pie pastry will be sliced 1206 00:53:24,600 --> 00:53:27,080 {\an2}to reveal pistachio shortbread onions 1207 00:53:27,120 --> 00:53:29,200 {\an2}and an orange curd cheese sauce. 1208 00:53:29,240 --> 00:53:30,840 {\an2}Nestled next to his pie will be 1209 00:53:30,880 --> 00:53:35,120 {\an2}a generous portion of shortbread peas and vanilla biscuit chips. 1210 00:53:35,160 --> 00:53:38,040 {\an2}Quite a mess, your work station. It's giving me a panic attack. 1211 00:53:38,080 --> 00:53:41,320 {\an2}I know. I'm in the process of clearing my decks at the moment. 1212 00:53:41,360 --> 00:53:44,440 {\an2}You know who loves that? Paul Hollywood. 1213 00:53:44,480 --> 00:53:45,880 {\an2}Like, this would freak him out. 1214 00:53:45,920 --> 00:53:48,040 {\an2}Yeah, I know. He'd just be like, "Argh!" That's why he 1215 00:53:48,080 --> 00:53:50,680 {\an2}was just like tutting and shaking his head walking past me before. 1216 00:53:50,720 --> 00:53:52,720 {\an2}Have you ever seen one of his work stations? 1217 00:53:52,760 --> 00:53:54,280 {\an2}No. Denim. 1218 00:53:55,720 --> 00:53:56,800 {\an2}Starched denim. 1219 00:53:59,720 --> 00:54:02,120 {\an2}Bakers, you have one hour left. 1220 00:54:02,160 --> 00:54:04,400 {\an2}It's so exciting, just one hour. 1221 00:54:04,440 --> 00:54:09,600 {\an2}Ooh. Cannot begin to tell you how relieved I am with that. 1222 00:54:09,640 --> 00:54:11,320 {\an2}Ah! 1223 00:54:11,360 --> 00:54:14,840 {\an2}With his crisp tube trauma in the past, Keith is free 1224 00:54:14,880 --> 00:54:16,640 {\an2}to finish his final batches... 1225 00:54:16,680 --> 00:54:19,680 {\an2}I'm making these things called tuile biscuits 1226 00:54:19,720 --> 00:54:22,160 {\an2}to represent crisps. 1227 00:54:22,200 --> 00:54:25,080 {\an2}..and the rest of the bakers can start bringing their illusions 1228 00:54:25,120 --> 00:54:26,760 {\an2}to life with decoration. 1229 00:54:26,800 --> 00:54:28,920 {\an2}So, yeah, I love this bit. 1230 00:54:28,960 --> 00:54:32,800 {\an2}I'm just painting up the gingerbread plate. 1231 00:54:32,840 --> 00:54:35,800 {\an2}It's quite hard cos the icing's not set. 1232 00:54:35,840 --> 00:54:38,680 {\an2}This is what makes it look like bamboo. 1233 00:54:38,720 --> 00:54:41,200 {\an2}Doing some lattice work here to achieve the red 1234 00:54:41,240 --> 00:54:44,040 {\an2}and white chequered parchment you usually get your burger served on. 1235 00:54:45,240 --> 00:54:46,760 {\an2}Cut this, cut this. 1236 00:54:46,800 --> 00:54:48,560 {\an2}Chuffing heck. I'm looking around 1237 00:54:48,600 --> 00:54:52,600 {\an2}and everybody's is so good and realistic. 1238 00:54:52,640 --> 00:54:53,640 {\an2}This is shocking. 1239 00:54:55,960 --> 00:54:59,640 {\an2}Bakers, you have 30 minutes left. 1240 00:54:59,680 --> 00:55:01,920 {\an2}I'm putting melted chocolate onto these florentines just 1241 00:55:01,960 --> 00:55:03,240 {\an2}to make them look like the burgers. 1242 00:55:03,280 --> 00:55:05,440 {\an2}Is there anything I can do to help you? No. 1243 00:55:05,480 --> 00:55:06,880 {\an2}Do you want to get on my shoulders? 1244 00:55:06,920 --> 00:55:08,680 {\an2}No. OK, maybe later. 1245 00:55:08,720 --> 00:55:09,880 {\an2}But thank you. 1246 00:55:12,160 --> 00:55:15,640 {\an2}This is royal icing which is the tomato sauce. 1247 00:55:15,680 --> 00:55:17,800 {\an2}My favourite bit actually is the tomato rings. 1248 00:55:17,840 --> 00:55:19,520 {\an2}They look really, really pretty. 1249 00:55:20,760 --> 00:55:24,560 {\an2}This is meant to represent the seeds of the tomato. 1250 00:55:24,600 --> 00:55:27,080 {\an2}The top of the camembert, I've just torched it. 1251 00:55:27,120 --> 00:55:28,560 {\an2}This is white chocolate 1252 00:55:28,600 --> 00:55:31,920 {\an2}and this is creating the cheese pull for the pizza. 1253 00:55:31,960 --> 00:55:34,600 {\an2}Just got to make the brie look like the brie. 1254 00:55:34,640 --> 00:55:36,160 {\an2}Yeah, we're getting there now, aren't we? 1255 00:55:36,200 --> 00:55:38,600 {\an2}Bakers, you have five minutes left. 1256 00:55:38,640 --> 00:55:40,640 {\an2}Scissors, scissors, scissors! 1257 00:55:42,680 --> 00:55:44,360 {\an2}Get some chips on, let's see how they look. 1258 00:55:44,400 --> 00:55:46,680 {\an2}I do like my chips on the darker side. 1259 00:55:46,720 --> 00:55:50,280 {\an2}Just piping the grapes and the olives. 1260 00:55:50,320 --> 00:55:51,520 {\an2}How long do we have? 1261 00:55:51,560 --> 00:55:53,640 {\an2}Bakers, you have one minute left. 1262 00:55:57,040 --> 00:55:59,040 {\an2}Tuile pepperoni. 1263 00:55:59,080 --> 00:56:00,800 {\an2}Taking it to the wire. 1264 00:56:03,520 --> 00:56:04,960 {\an2}They're little gherkins. 1265 00:56:05,000 --> 00:56:06,640 {\an2}Right. 1266 00:56:06,680 --> 00:56:09,240 {\an2}Bakers, that is time up. 1267 00:56:09,280 --> 00:56:11,520 {\an2}Please step away from your Showstoppers. 1268 00:56:13,280 --> 00:56:15,240 {\an2}It's so bad. 1269 00:56:15,280 --> 00:56:19,560 {\an2}First time in three things I haven't had an absolutely mad panic. 1270 00:56:19,600 --> 00:56:21,080 {\an2}Have I forgotten anything? 1271 00:56:21,120 --> 00:56:22,720 {\an2}Josh's is BLEEP outrageous. 1272 00:56:22,760 --> 00:56:24,520 {\an2}Yeah, that's sick, innit? 1273 00:56:29,760 --> 00:56:33,840 {\an2}It's judgment time for the bakers' biscuit illusion banquets. 1274 00:56:33,880 --> 00:56:37,480 {\an2}Tasha, would you like to bring up your Showstopper, please? 1275 00:56:45,360 --> 00:56:47,160 {\an8}I think it looks good. 1276 00:56:47,200 --> 00:56:49,480 {\an2}Thank you. 1277 00:56:49,520 --> 00:56:51,200 {\an2}It's very pretty. 1278 00:56:51,240 --> 00:56:54,480 {\an2}It does give the illusion of being a chicken katsu. 1279 00:56:54,520 --> 00:56:56,720 {\an2}Um, I'll take a little bit of the... 1280 00:56:56,760 --> 00:57:00,080 {\an2}It is a Palet Breton lemon-flavoured bowl. 1281 00:57:00,120 --> 00:57:02,440 {\an2}Hmm. Mm. Good, isn't it? 1282 00:57:02,480 --> 00:57:04,640 {\an2}That biscuit is nice and sharp with flavour. 1283 00:57:04,680 --> 00:57:06,600 {\an2}Limoncello comes through nicely. 1284 00:57:06,640 --> 00:57:08,280 {\an2}Let's have some of the chicken. 1285 00:57:08,320 --> 00:57:12,240 {\an2}This one is an orange and almond biscotti coated in white chocolate. 1286 00:57:12,280 --> 00:57:14,000 {\an2}That biscotti's delicious. 1287 00:57:14,040 --> 00:57:15,320 {\an2}Oh. 1288 00:57:15,360 --> 00:57:18,040 {\an2}I love the crunch, the flavour. 1289 00:57:18,080 --> 00:57:20,720 {\an2}The texture's spot on. Really good. 1290 00:57:20,760 --> 00:57:23,360 {\an2}Both of those biscuits are perfect. 1291 00:57:23,400 --> 00:57:26,400 {\an2}You have set a bar that's a little bit high. 1292 00:57:26,440 --> 00:57:27,760 {\an2}Well done. 1293 00:57:27,800 --> 00:57:29,280 {\an2}Thank you so much. 1294 00:57:31,160 --> 00:57:33,800 {\an8}Well, I think that it looks wonderful. 1295 00:57:33,840 --> 00:57:36,040 {\an2}Let's have a look at this. That's the ginger. 1296 00:57:39,400 --> 00:57:42,720 {\an2}Ginger's got a good flavour, nice and warm. 1297 00:57:42,760 --> 00:57:44,200 {\an2}Is this a biscotti? Yeah. 1298 00:57:44,240 --> 00:57:46,520 {\an2}Almond and dried cherry. 1299 00:57:46,560 --> 00:57:48,760 {\an2}Biscotti's very nice, it's nice and tangy. 1300 00:57:48,800 --> 00:57:50,200 {\an2}I think you've done well. 1301 00:57:50,240 --> 00:57:51,720 {\an2}It's smart, it's neat. Well done. 1302 00:57:51,760 --> 00:57:53,120 {\an2}Thank you, guys. 1303 00:57:55,320 --> 00:57:57,000 {\an2}We'll start... We'll have a look at these. 1304 00:57:57,040 --> 00:57:58,200 {\an2}These are... 1305 00:57:58,240 --> 00:58:01,400 {\an2}It's a spiced black pepper gingerbread type thing. 1306 00:58:01,440 --> 00:58:02,760 {\an2}Good flavour. 1307 00:58:02,800 --> 00:58:04,600 {\an2}Texture's softened slightly, 1308 00:58:04,640 --> 00:58:06,600 {\an2}uh, because of the topping on it. 1309 00:58:06,640 --> 00:58:08,560 {\an2}The illusion bit doesn't work all that well. 1310 00:58:08,600 --> 00:58:11,120 {\an2}After a while, you realise that's maybe salami on top. 1311 00:58:11,160 --> 00:58:12,520 {\an2}Is that right? Yeah. 1312 00:58:12,560 --> 00:58:15,600 {\an2}But I do like the flavours, your flavours are good. 1313 00:58:15,640 --> 00:58:17,080 {\an2}Yeah. 1314 00:58:20,360 --> 00:58:22,720 {\an2}It's a terrific illusion. I mean, as soon as you look at it, 1315 00:58:22,760 --> 00:58:25,200 {\an2}it really looks like a cheeseboard. 1316 00:58:25,240 --> 00:58:27,680 {\an2}These sort of crackers, this is the one I want to try. 1317 00:58:27,720 --> 00:58:29,240 {\an2}I saw you making these. 1318 00:58:29,280 --> 00:58:32,240 {\an2}Yeah, they looked as if they were stuffed with cranberries. 1319 00:58:32,280 --> 00:58:34,880 {\an2}Very crumbly shortbread. 1320 00:58:34,920 --> 00:58:36,280 {\an2}It's lovely. Yeah. 1321 00:58:36,320 --> 00:58:37,840 {\an2}Well done, Matty. Thank you, Matty. 1322 00:58:37,880 --> 00:58:38,920 {\an2}Thank you, cheers. 1323 00:58:42,000 --> 00:58:43,920 {\an8}I think it's clever. 1324 00:58:43,960 --> 00:58:46,880 {\an2}I'm not quite sure I've seen many tomatoes... 1325 00:58:46,920 --> 00:58:48,680 {\an2}..like that. No. 1326 00:58:48,720 --> 00:58:50,880 {\an2}They're from the south coast. We... 1327 00:58:50,920 --> 00:58:52,840 {\an2}We have very good... 1328 00:58:52,880 --> 00:58:55,040 {\an2}We have very good growing conditions, 1329 00:58:55,080 --> 00:58:56,880 {\an2}and you get that redness. That's amazing. 1330 00:58:56,920 --> 00:58:59,560 {\an2}I do like the way you've done the bread. Oh, dear. 1331 00:58:59,600 --> 00:59:01,160 {\an2}It's very soft. 1332 00:59:01,200 --> 00:59:02,360 {\an2}Great flavour. 1333 00:59:02,400 --> 00:59:04,640 {\an2}Your flavours are always good. 1334 00:59:04,680 --> 00:59:08,360 {\an2}The issue is, I shouldn't be able to push my finger in like that. No. 1335 00:59:08,400 --> 00:59:09,840 {\an2}It's too soft. 1336 00:59:09,880 --> 00:59:12,120 {\an2}The ham slice in the middle, is that the same? 1337 00:59:12,160 --> 00:59:13,160 {\an2}Yes. 1338 00:59:13,200 --> 00:59:14,760 {\an2}That is much better baked. 1339 00:59:14,800 --> 00:59:16,480 {\an2}Right, the ice cream. 1340 00:59:16,520 --> 00:59:19,720 {\an2}It's vanilla-flavoured Viennese and raspberry buttercream. 1341 00:59:19,760 --> 00:59:22,200 {\an2}Slightly raw inside the biscuit. 1342 00:59:22,240 --> 00:59:24,800 {\an2}You struggled on this one a bit, Keith. 1343 00:59:29,480 --> 00:59:32,080 {\an2}I have to say, I've never seen a pizza that deep. 1344 00:59:32,120 --> 00:59:34,240 {\an2}Neither have I, to be honest! 1345 00:59:34,280 --> 00:59:36,040 {\an2}But that's the dream. 1346 00:59:36,080 --> 00:59:38,760 {\an2}So, the bottom two are the shortbread, 1347 00:59:38,800 --> 00:59:42,880 {\an2}and the top is just a vanilla biscuit with the date filling. 1348 00:59:44,000 --> 00:59:45,680 {\an2}Well, I enjoyed all that a lot. 1349 00:59:45,720 --> 00:59:47,280 {\an2}You've done a really good job with that. 1350 00:59:47,320 --> 00:59:49,160 {\an2}I think the flavours and textures are clever. 1351 00:59:49,200 --> 00:59:50,760 {\an2}And it's so original. 1352 00:59:50,800 --> 00:59:52,400 {\an2}I mean, I love the date-stuffed crust. 1353 00:59:52,440 --> 00:59:54,200 {\an2}Thank you, Dana. Thank you. 1354 00:59:56,800 --> 00:59:58,960 {\an2}I like the look of this, this is clever. 1355 00:59:59,000 --> 01:00:01,440 {\an2}Love the steam basket. Very nice, steamer basket, it's beautiful. 1356 01:00:01,480 --> 01:00:02,800 {\an2}Absolutely perfect. 1357 01:00:02,840 --> 01:00:04,000 {\an2}And what's in these? 1358 01:00:04,040 --> 01:00:06,680 {\an2}So, it's an apricot, pistachio and thyme filling. 1359 01:00:08,400 --> 01:00:11,040 {\an2}Filling is very strong, but it's delicious. 1360 01:00:11,080 --> 01:00:15,400 {\an2}And the biscuit is crisp and flavoursome. 1361 01:00:15,440 --> 01:00:18,280 {\an2}It looks like a dim sum. This looks lovely. 1362 01:00:18,320 --> 01:00:20,080 {\an2}So, I think you've done a decent job with this. 1363 01:00:20,120 --> 01:00:21,400 {\an2}The illusion works. 1364 01:00:21,440 --> 01:00:23,240 {\an2}Thank you very much. Thank you. Well done. 1365 01:00:26,640 --> 01:00:28,640 {\an2}These are the rotis? Very delicious. 1366 01:00:28,680 --> 01:00:31,240 {\an2}That is fantastic. They're so good. 1367 01:00:31,280 --> 01:00:34,960 {\an2}That in its own right should be a well-known Sri Lankan delicacy. 1368 01:00:35,000 --> 01:00:36,800 {\an2}OK. Let's try a hopper. 1369 01:00:38,280 --> 01:00:39,920 {\an2}The spices in there are good, 1370 01:00:39,960 --> 01:00:41,560 {\an2}but I think you could've done more with that. 1371 01:00:41,600 --> 01:00:44,440 {\an2}Perhaps if you'd have made the egg a little bigger 1372 01:00:44,480 --> 01:00:47,080 {\an2}and done it with spring onion, a bit of chilli, 1373 01:00:47,120 --> 01:00:49,280 {\an2}so that it looked more colourful. Yes. 1374 01:00:52,880 --> 01:00:55,280 {\an8}It's just beautiful. Amazing. 1375 01:00:56,360 --> 01:00:58,200 {\an2}Are these chips shortbread? 1376 01:00:58,240 --> 01:01:01,120 {\an2}Uh, just vanilla, like a sable biscuit. 1377 01:01:01,160 --> 01:01:03,560 {\an2}They taste nice, but they are a little bit burnt. 1378 01:01:03,600 --> 01:01:05,400 {\an2}Let's have a look at this pie. 1379 01:01:05,440 --> 01:01:07,360 {\an2}What is the biscuit here? This is... 1380 01:01:07,400 --> 01:01:09,800 {\an2}It's, like, a pistachio shortbread in there, as well. 1381 01:01:09,840 --> 01:01:12,000 {\an2}Do you know, I think it's absolutely delicious. It is. 1382 01:01:12,040 --> 01:01:14,400 {\an2}I think it's a triumph, I really do. 1383 01:01:14,440 --> 01:01:17,080 {\an2}I think you've done a great job on the biscuits, 1384 01:01:17,120 --> 01:01:20,040 {\an2}except for the overbaking slightly. 1385 01:01:20,080 --> 01:01:21,800 {\an2}And the filling is wonderful. 1386 01:01:21,840 --> 01:01:23,760 {\an2}Well done. Excellent. Well done, Dan. 1387 01:01:23,800 --> 01:01:25,240 {\an2}Thank you very much. Thanks. 1388 01:01:29,000 --> 01:01:31,320 {\an2}It's a good looking thing. I mean, it's... 1389 01:01:31,360 --> 01:01:33,800 {\an2}It's neat. It's quite well detailed, and it is neat. 1390 01:01:33,840 --> 01:01:35,520 {\an2}Right, let's try the shortbread. 1391 01:01:36,640 --> 01:01:39,320 {\an2}To be honest, your chips do look more like shortbread fingers 1392 01:01:39,360 --> 01:01:41,520 {\an2}than chips. LAUGHING: They do, don't they? 1393 01:01:41,560 --> 01:01:42,960 {\an2}They do, don't they? 1394 01:01:43,000 --> 01:01:44,760 {\an2}What is the beef? 1395 01:01:44,800 --> 01:01:49,000 {\an2}The beef is a chocolate biscuit with chocolate ganache, 1396 01:01:49,040 --> 01:01:51,160 {\an2}with orange and hazelnuts through it. 1397 01:01:51,200 --> 01:01:53,240 {\an2}The chocolate and hazelnut are beautiful. 1398 01:01:53,280 --> 01:01:55,320 {\an2}The texture falls apart in the mouth. 1399 01:01:55,360 --> 01:01:57,000 {\an2}And the ganache just tops it off. 1400 01:01:57,040 --> 01:01:59,120 {\an2}It's a good sandwich biscuit. Mm. 1401 01:01:59,160 --> 01:02:00,560 {\an2}And what's the bowl made of? 1402 01:02:00,600 --> 01:02:01,720 {\an2}Gingerbread. 1403 01:02:01,760 --> 01:02:02,880 {\an2}Gingerbread. Gingerbread. 1404 01:02:02,920 --> 01:02:05,600 {\an2}The flavour of the ginger's very gingery. It's too thick and underbaked. 1405 01:02:05,640 --> 01:02:07,240 {\an2}Just needed longer in the oven... Yeah. 1406 01:02:07,280 --> 01:02:09,800 {\an2}..and thinner, and it would've been better. Yeah. 1407 01:02:14,880 --> 01:02:17,720 {\an2}Josh, it is so neat, 1408 01:02:17,760 --> 01:02:20,240 {\an2}and so clearly what it is. 1409 01:02:20,280 --> 01:02:22,000 {\an2}I think it's a little triumph. 1410 01:02:22,040 --> 01:02:23,800 {\an2}I think it's a big triumph. 1411 01:02:23,840 --> 01:02:26,160 {\an2}This is the orange shortbread, isn't it? Yeah. 1412 01:02:26,200 --> 01:02:27,760 {\an2}That's beautiful. Beautiful. 1413 01:02:27,800 --> 01:02:29,160 {\an2}Delicate. Light. 1414 01:02:29,200 --> 01:02:30,240 {\an2}Hmm. 1415 01:02:30,280 --> 01:02:32,080 {\an2}Oh, look at that. Look at that tomato. 1416 01:02:32,120 --> 01:02:35,360 {\an2}Look at that tomato. Let me hold it up. That's clever. 1417 01:02:35,400 --> 01:02:37,960 {\an2}You can see through it. 1418 01:02:38,000 --> 01:02:39,800 {\an2}Isn't that amazing? 1419 01:02:39,840 --> 01:02:41,920 {\an2}Let's try this chocolate one. 1420 01:02:41,960 --> 01:02:43,720 {\an2}There's walnuts, pecans and almonds in there, 1421 01:02:43,760 --> 01:02:45,600 {\an2}and then some currants and some cherries, as well. 1422 01:02:45,640 --> 01:02:47,880 {\an2}It's chewy, it's crispy, it's zingy, 1423 01:02:47,920 --> 01:02:49,240 {\an2}it's full of flavour. 1424 01:02:49,280 --> 01:02:53,200 {\an2}I think overall you've created... something a little bit special. 1425 01:02:54,360 --> 01:02:57,480 {\an2}You don't often get illusion stuff that tastes 1426 01:02:57,520 --> 01:02:59,040 {\an2}and looks as good as that. Thank you. 1427 01:02:59,080 --> 01:03:01,720 {\an2}That's amazing, mate. Yeah, well done. Cheers, thank you. Well done. 1428 01:03:03,360 --> 01:03:04,760 {\an2}That was incredible, wasn't it? 1429 01:03:04,800 --> 01:03:06,160 {\an2}Wasn't expecting that at all. 1430 01:03:06,200 --> 01:03:07,480 {\an2}Know what, mate? 1431 01:03:08,640 --> 01:03:09,720 {\an2}Oh, come on. 1432 01:03:09,760 --> 01:03:11,960 {\an2}I'll come to you. Oh, thank you. Oh, wow. 1433 01:03:12,000 --> 01:03:15,040 {\an2}That was amazing. Honestly, it was seriously good. 1434 01:03:15,080 --> 01:03:16,480 {\an2}Amazing. 1435 01:03:17,960 --> 01:03:19,960 {\an2}I think Josh has pipped Star Baker. 1436 01:03:20,000 --> 01:03:21,400 {\an2}But that's fine. 1437 01:03:21,440 --> 01:03:22,720 {\an2}Another time. 1438 01:03:22,760 --> 01:03:24,440 {\an2}I was... 1439 01:03:24,480 --> 01:03:26,880 {\an2}..touching distance, and then it was gone. 1440 01:03:26,920 --> 01:03:29,920 {\an2}I'm actually quite good at making a real steak pie, 1441 01:03:29,960 --> 01:03:32,920 {\an2}but maybe not so much out of biscuit. 1442 01:03:32,960 --> 01:03:36,520 {\an2}So, I've got a right to be a bit concerned, I think. 1443 01:03:40,360 --> 01:03:43,080 {\an2}It's decision time for Paul and Prue. 1444 01:03:43,120 --> 01:03:45,160 {\an2}Who will be crowned Star Baker 1445 01:03:45,200 --> 01:03:46,920 {\an2}and who will be leaving the tent? 1446 01:03:46,960 --> 01:03:49,240 {\an2}What a Showstopper. You got your handshake out. 1447 01:03:49,280 --> 01:03:50,920 {\an2}Ah. Yeah, it was delayed. 1448 01:03:50,960 --> 01:03:54,000 {\an2}It was, because I was so full of biscuit. 1449 01:03:54,040 --> 01:03:56,040 {\an2}It... Everything was numb. 1450 01:03:56,080 --> 01:03:57,960 {\an2}And then, eventually, it hit me, and I went, 1451 01:03:58,000 --> 01:04:00,080 {\an2}"Hang on a minute, I owe him a handshake." That was so good. 1452 01:04:00,120 --> 01:04:02,840 {\an2}Josh is definitely in the running for Star Baker. Yeah. 1453 01:04:02,880 --> 01:04:07,400 {\an2}I mean, he was sort midway, but he's just escalated himself 1454 01:04:07,440 --> 01:04:10,120 {\an2}into the position of challenging for Star Baker. 1455 01:04:10,160 --> 01:04:13,000 {\an2}I'm really thrilled about Tash, cos I think she's up there, too. 1456 01:04:13,040 --> 01:04:16,000 {\an2}I agree. I mean, she's hardly put a foot wrong. 1457 01:04:16,040 --> 01:04:18,040 {\an2}Who do you think's in danger of going? 1458 01:04:18,080 --> 01:04:20,120 {\an2}Keith. Yeah, Keith. 1459 01:04:20,160 --> 01:04:24,720 {\an2}The thing is with Keith, he's got flavour, he's delivering good taste. 1460 01:04:24,760 --> 01:04:26,960 {\an2}Nicky has struggled a bit, as well. 1461 01:04:27,000 --> 01:04:29,640 {\an2}I mean, when you look at her bakes and look at everybody else's, 1462 01:04:29,680 --> 01:04:31,840 {\an2}you think, "Oh, hang on a minute. 1463 01:04:31,880 --> 01:04:34,280 {\an2}"It's not as good as we initially thought it was." 1464 01:04:34,320 --> 01:04:36,720 {\an2}Well, I'm glad I'm not in your shoes, judges. 1465 01:04:36,760 --> 01:04:39,840 {\an2}We'd quite like to have eaten 70 biscuits. 1466 01:04:45,120 --> 01:04:47,360 {\an2}Bakers, well done, it's been an amazing week 1467 01:04:47,400 --> 01:04:49,440 {\an2}and it was a fabulous show stopper. 1468 01:04:49,480 --> 01:04:53,080 {\an2}Fortunately, I've got the great job of announcing which one of you 1469 01:04:53,120 --> 01:04:56,520 {\an2}will be Star Baker this week. 1470 01:04:56,560 --> 01:05:01,840 {\an2}And the person who is Star Baker this week is... 1471 01:05:04,720 --> 01:05:06,200 {\an2}..Tasha. 1472 01:05:11,600 --> 01:05:17,520 {\an2}Now, sadly, I have the job of letting go of one baker. 1473 01:05:17,560 --> 01:05:19,560 {\an2}And with just getting to knowing you all, 1474 01:05:19,600 --> 01:05:21,600 {\an2}we're absolutely adoring you. 1475 01:05:21,640 --> 01:05:25,320 {\an2}But the baker leaving today is... 1476 01:05:31,040 --> 01:05:33,320 {\an2}..Keith. 1477 01:05:33,360 --> 01:05:35,360 {\an2}Sorry, Keith. That's all right. 1478 01:05:36,800 --> 01:05:40,920 {\an2}I feel fine. There's nothing sad about this moment. 1479 01:05:40,960 --> 01:05:43,200 {\an2}Thank you very much. It's been so lovely to meet you, Prue. 1480 01:05:43,240 --> 01:05:45,480 {\an2}I've had the most fantastic time. 1481 01:05:45,520 --> 01:05:48,480 {\an2}I said to somebody, the first weekend there was bruises 1482 01:05:48,520 --> 01:05:52,640 {\an2}up and down my arms where I was pinching myself every half hour. 1483 01:05:52,680 --> 01:05:56,360 {\an2}So, I don't know how many hours I'm going to spend in the rest 1484 01:05:56,400 --> 01:05:58,280 {\an2}of my life banging on about this. 1485 01:05:59,480 --> 01:06:02,000 {\an2}Very happy to still be here. 1486 01:06:02,040 --> 01:06:03,720 {\an2}So, yes, happy. 1487 01:06:03,760 --> 01:06:06,600 {\an2}But sad at the same time, because Keith's gone. 1488 01:06:08,000 --> 01:06:09,320 {\an2}Well done. 1489 01:06:09,360 --> 01:06:12,200 {\an2}Tasha's such a deserving Star Baker this week, because her signature 1490 01:06:12,240 --> 01:06:14,840 {\an2}yesterday - and I tasted her signature - it was incredible. 1491 01:06:14,880 --> 01:06:17,920 {\an2}So, it was well worth Star Baker for the week on its own. 1492 01:06:17,960 --> 01:06:20,480 {\an2}The handshake, I'll remember that for a long time. 1493 01:06:22,040 --> 01:06:23,560 {\an2}Well done. 1494 01:06:23,600 --> 01:06:25,680 {\an2}It's the weirdest feeling, 1495 01:06:25,720 --> 01:06:28,440 {\an2}because you put all this time and this energy and... 1496 01:06:29,600 --> 01:06:31,920 {\an2}At the end of the day, it's biscuit, or it's cake, 1497 01:06:31,960 --> 01:06:33,720 {\an2}or it's something that you eat. 1498 01:06:33,760 --> 01:06:35,720 {\an2}But... 1499 01:06:35,760 --> 01:06:38,040 {\an2}..it means so much. 1500 01:06:38,080 --> 01:06:40,000 {\an2}And, yeah... 1501 01:06:41,440 --> 01:06:43,760 {\an2}Yeah, it's... it's a really good feeling. 1502 01:06:44,800 --> 01:06:46,480 {\an2}Next time - it's bread week... 1503 01:06:46,520 --> 01:06:48,440 {\an2}I'm really nervous. You're nervous about this one? 1504 01:06:48,480 --> 01:06:49,760 {\an2}I just don't want him to not like it. 1505 01:06:49,800 --> 01:06:51,400 {\an2}It's all about Paul? Yeah. 1506 01:06:51,440 --> 01:06:54,880 {\an2}..as the bakers take on a classic cottage loaf signature. 1507 01:06:54,920 --> 01:06:57,440 {\an2}Oh! It's enormous. Oh, my God. 1508 01:06:57,480 --> 01:06:59,560 {\an2}A traditional technical... 1509 01:06:59,600 --> 01:07:01,520 {\an2}..that leaves some hot under the collar. 1510 01:07:01,560 --> 01:07:03,000 {\an2}Cool those balls! 1511 01:07:03,040 --> 01:07:04,400 {\an2}And a plaited show stopper... 1512 01:07:04,440 --> 01:07:05,720 {\an2}Help me, Lord. 1513 01:07:05,760 --> 01:07:07,520 {\an2}..that has them tied up in knots. 1514 01:07:07,560 --> 01:07:08,720 {\an2}Stressful. 1515 01:07:08,760 --> 01:07:09,800 {\an1}GLASS BREAKS 1516 01:07:09,840 --> 01:07:11,080 {\an2}Oh! 1517 01:07:11,120 --> 01:07:13,800 {\an2}Chuffing heck. You just want an easy life. 1518 01:07:13,840 --> 01:07:16,040 {\an8}Are you a Star Baker in the making? 1519 01:07:16,080 --> 01:07:20,880 {\an8}If you'd like to apply for the next series of Bake Off, visit... 1520 01:07:46,440 --> 01:07:49,760 {\an9}Subtitles by Red Bee Media