1
00:00:02,000 --> 00:00:03,160
{\an2}Hey, Alison, it's Party Bakes Week.
2
00:00:03,200 --> 00:00:05,320
{\an2}I know, I'm so excited.
I love a good party.
3
00:00:05,360 --> 00:00:06,760
{\an2}Please say you ordered
the bouncy castle.
4
00:00:06,800 --> 00:00:09,280
{\an2}Course I did.
Feast your eyes on this beauty.
5
00:00:09,320 --> 00:00:11,560
{\an2}Yes, wicked.
When can I bounce on it?
6
00:00:11,600 --> 00:00:13,200
{\an2}I've just got to inflate it.
7
00:00:13,240 --> 00:00:14,520
{\an2}Oh, OK.
8
00:00:17,160 --> 00:00:18,320
{\an2}How long's it gonna be?
9
00:00:18,360 --> 00:00:20,240
{\an2}It'll be ready imminently. OK.
10
00:00:20,280 --> 00:00:24,000
{\an2}Welcome to the
Great British Bake Off.
11
00:00:24,040 --> 00:00:25,840
{\an2}I'll be back in an hour, Noel.
12
00:00:28,480 --> 00:00:30,400
{\an7}HE SIGHS
13
00:00:30,440 --> 00:00:33,000
{\an8}If only I hadn't lent my foot pump
to Paul for his BMX.
14
00:00:34,760 --> 00:00:36,120
{\an8}Last time...
15
00:00:36,160 --> 00:00:37,520
{\an8}I've brought my own spoon.
16
00:00:37,560 --> 00:00:39,520
{\an8}..was Dessert Week.
SAKU GASPS
17
00:00:39,560 --> 00:00:42,720
{\an2}And despite some steamed
pudding catastrophes...
18
00:00:42,760 --> 00:00:44,120
{\an2}That is disgusting.
19
00:00:44,160 --> 00:00:46,120
{\an2}..Dan's Thai curry creme caramels
20
00:00:46,160 --> 00:00:48,200
{\an2}won him Star Baker
for the second time.
21
00:00:48,240 --> 00:00:49,720
{\an1}APPLAUSE
22
00:00:49,760 --> 00:00:51,200
{\an2}Ahh!
23
00:00:51,240 --> 00:00:54,360
{\an2}But it was Saku whose time was up.
24
00:00:54,400 --> 00:00:58,640
{\an2}It's a privilege to be
a part of this lovely family.
25
00:00:58,680 --> 00:01:00,280
{\an2}Now...
26
00:01:00,320 --> 00:01:02,600
{\an2}..the quarterfinals...
Go, go, go.
27
00:01:02,640 --> 00:01:03,840
{\an2}..means Party Week.
28
00:01:03,880 --> 00:01:07,360
{\an2}# Let's all do the conga
La-la-la-la... #
29
00:01:07,400 --> 00:01:10,320
{\an2}The bakers take on a
classic celebration Signature...
30
00:01:10,360 --> 00:01:12,480
{\an2}I'm being generous
with the sausage.
31
00:01:12,520 --> 00:01:14,120
{\an2}No-one wants a small sausage.
32
00:01:14,160 --> 00:01:16,800
{\an2}..tackle a much-loved
multi-legged Technical...
33
00:01:16,840 --> 00:01:18,960
{\an2}I think you need to do it again.
Shut up.
34
00:01:19,000 --> 00:01:20,760
{\an2}I'm never, ever going to
get this done on time.
35
00:01:20,800 --> 00:01:23,560
{\an2}..and create a colossal
show stopping spread...
36
00:01:23,600 --> 00:01:25,200
{\an2}This is the hardest
I've had to work
37
00:01:25,240 --> 00:01:27,520
{\an2}and I thought Biscuit Week
I had to do a fair bit.
38
00:01:27,560 --> 00:01:29,840
{\an2}..worthy of the
glitziest celebration.
39
00:01:29,880 --> 00:01:31,320
{\an2}The ones underneath
aren't getting cooked.
40
00:01:31,360 --> 00:01:32,440
{\an2}How long have we got?
41
00:01:32,480 --> 00:01:35,200
{\an2}So who will be
this week's party-pooper?
42
00:01:35,240 --> 00:01:37,160
{\an2}Let's hope no-one goes too hard
too soon.
43
00:01:37,200 --> 00:01:38,920
{\an2}# Woo-woo-woo,
boop-boop, boop-boo... #
44
00:01:38,960 --> 00:01:42,000
{\an2}And who will be the tent's
number one party animal?
45
00:01:42,040 --> 00:01:44,240
{\an2}Bakers, you've had four hours.
46
00:01:44,280 --> 00:01:46,360
{\an2}This is outrageous.
47
00:01:46,400 --> 00:01:47,480
{\an2}They're going to be soggy.
48
00:01:47,520 --> 00:01:49,360
{\an2}Choux didn't rise.
49
00:01:49,400 --> 00:01:50,720
{\an2}They're only making one cupcake.
50
00:02:17,200 --> 00:02:18,880
{\an2}Quarterfinals, Party Week.
51
00:02:18,920 --> 00:02:20,200
{\an2}DAN: Let's do it, team.
52
00:02:20,240 --> 00:02:23,600
{\an2}I am buzzing.
53
00:02:23,640 --> 00:02:25,400
{\an2}I'm so excited.
54
00:02:25,440 --> 00:02:27,000
{\an2}I don't know how I've got here.
55
00:02:27,040 --> 00:02:29,920
{\an2}I'm full-on thinking, like,
impostor syndrome right now.
56
00:02:29,960 --> 00:02:33,560
{\an2}Like, it's hard to get my head
around the fact that I'm still here.
57
00:02:33,600 --> 00:02:36,360
{\an2}To be in the quarterfinals
is just such an honour.
58
00:02:36,400 --> 00:02:38,360
{\an2}I'm made up.
59
00:02:38,400 --> 00:02:40,720
{\an2}Quarterfinals, there's just
no hiding place now, is there?
60
00:02:40,760 --> 00:02:42,720
{\an2}You make an error,
they're gonna pounce on it.
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00:02:42,760 --> 00:02:44,600
{\an2}Laser focus.
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00:02:44,640 --> 00:02:46,080
{\an2}I felt anxious the previous weeks,
63
00:02:46,120 --> 00:02:48,720
{\an2}but this is the first time
I've felt actually really nervous.
64
00:02:48,760 --> 00:02:51,000
{\an2}As soon as you say quarterfinal,
it's a big 'un.
65
00:02:51,040 --> 00:02:53,040
{\an2}The pressure's definitely on
for this week.
66
00:02:56,600 --> 00:02:58,360
{\an2}Good morning, bakers.
67
00:02:58,400 --> 00:03:00,440
{\an2}I hope you're all in the mood
to celebrate
68
00:03:00,480 --> 00:03:02,480
{\an2}because it's Party Week today.
69
00:03:02,520 --> 00:03:04,720
{\an2}Come on Paul, let's do the conga.
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00:03:08,120 --> 00:03:09,120
{\an2}No?
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00:03:09,160 --> 00:03:10,240
{\an2}OK, your loss.
72
00:03:11,640 --> 00:03:14,920
{\an2}I think he's more of a sort of
Oops Upside Your Head kind of guy.
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00:03:14,960 --> 00:03:17,200
{\an2}I agree.
So, for your Signature bake,
74
00:03:17,240 --> 00:03:21,640
{\an2}the judges would like you
to make 12 delicious sausage rolls.
75
00:03:21,680 --> 00:03:24,800
{\an2}The sausage roll,
an absolute staple for any party.
76
00:03:24,840 --> 00:03:28,280
{\an2}An essential, like pass-the-parcel,
musical chairs,
77
00:03:28,320 --> 00:03:31,640
{\an2}or putting your keys into a bowl
at the start of the evening.
78
00:03:32,800 --> 00:03:36,080
{\an2}You can use any pastry
that you feel works,
79
00:03:36,120 --> 00:03:38,400
{\an2}and the filling and the flavour
is completely open,
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00:03:38,440 --> 00:03:43,120
{\an2}as long as it's shaped into
a sausage wrapped in pastry
before baking.
81
00:03:43,160 --> 00:03:44,480
{\an2}You have two hours.
82
00:03:44,520 --> 00:03:47,640
{\an2}We're gonna be Cake's Corner,
doing the Agadoo.
83
00:03:47,680 --> 00:03:50,040
{\an2}On your marks. Get set. Bake!
84
00:03:52,040 --> 00:03:53,600
{\an2}I'm from up north. I love a pastry,
85
00:03:53,640 --> 00:03:56,120
{\an2}love a sausage roll,
so I'm all over it.
86
00:03:56,160 --> 00:03:58,320
{\an2}I don't really eat 'em
all that often, if I'm honest.
87
00:03:58,360 --> 00:04:00,640
{\an2}I don't think the ones
from the shops are all that nice.
88
00:04:00,680 --> 00:04:02,400
{\an2}Can't really go wrong
with a good sausage roll.
89
00:04:02,440 --> 00:04:04,440
{\an2}I mean, it can go wrong
in many ways.
90
00:04:04,480 --> 00:04:06,720
{\an2}It's pastry.
So many ways you can go wrong.
91
00:04:06,760 --> 00:04:07,800
{\an2}It's Party Week,
92
00:04:07,840 --> 00:04:11,360
{\an2}and the Signature challenge
is my favourite challenge ever,
93
00:04:11,400 --> 00:04:12,400
{\an2}sausage rolls.
94
00:04:12,440 --> 00:04:13,960
{\an2}I've practised this
quite a lot at home.
95
00:04:14,000 --> 00:04:16,040
{\an2}I don't want to say,
"Yes, they've all been consistent,"
96
00:04:16,080 --> 00:04:18,400
{\an2}cos then that means today they're
gonna be horrendous, aren't they?
97
00:04:18,440 --> 00:04:20,960
{\an2}We've said they can make
any kind of pastry they like
98
00:04:21,000 --> 00:04:23,560
{\an2}but I think most of them
will do a rough puff.
99
00:04:23,600 --> 00:04:25,120
{\an2}It's a shorter way
of doing puff pastry,
100
00:04:25,160 --> 00:04:26,880
{\an2}cos puff pastry takes hours.
101
00:04:27,960 --> 00:04:30,440
{\an2}It's quite hot today in the tent,
and obviously butter's going melt
102
00:04:30,480 --> 00:04:31,480
{\an2}very, very quickly.
103
00:04:31,520 --> 00:04:33,040
{\an2}They're going to have
to use that fridge,
104
00:04:33,080 --> 00:04:34,520
{\an2}keep it chilled all the time,
105
00:04:34,560 --> 00:04:36,880
{\an2}up until the moment they
actually put it in the oven,
106
00:04:36,920 --> 00:04:39,520
{\an2}and that will create the lamination,
flake and butteriness
107
00:04:39,560 --> 00:04:42,920
{\an2}that you need on the exterior
of a good sausage roll.
108
00:04:42,960 --> 00:04:44,960
{\an2}Next, we go onto
the sausage filling.
109
00:04:45,000 --> 00:04:47,520
{\an2}When it comes to flavours,
it's got to pack a punch.
110
00:04:47,560 --> 00:04:49,520
{\an2}You want that little bit
of moisture in there as well.
111
00:04:49,560 --> 00:04:51,560
{\an2}You don't want it
too dry or too claggy.
112
00:04:51,600 --> 00:04:54,640
{\an2}The pastry won't have
much flavour to it,
113
00:04:54,680 --> 00:04:56,800
{\an2}so the filling needs to stand out.
114
00:04:56,840 --> 00:04:58,360
{\an2}You can't beat a good sausage roll.
115
00:04:58,400 --> 00:05:01,680
{\an2}I've baked millions and millions
of sausage rolls in my time,
116
00:05:01,720 --> 00:05:04,040
{\an2}so this challenge is something
I'm really looking forward to.
117
00:05:06,520 --> 00:05:09,280
{\an2}Hiya, Cristy. Morning, hello.
Hello, Cristy.
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00:05:09,320 --> 00:05:11,440
{\an2}Right, Cristy, tell us all
about your sausage rolls.
119
00:05:11,480 --> 00:05:15,320
{\an2}My sausage roll is just
a combination of all Paul's
tutorials I've watched.
120
00:05:15,360 --> 00:05:16,440
{\an2}Oh, right.
121
00:05:16,480 --> 00:05:18,520
{\an2}Are they the videos where
he's making a sausage roll
122
00:05:18,560 --> 00:05:20,760
{\an2}but he's wearing just Speedos?
123
00:05:20,800 --> 00:05:23,040
{\an2}Not seen that one, no.
124
00:05:23,080 --> 00:05:26,120
{\an8}Serving up her take on
Paul's rough puff pastry,
125
00:05:26,160 --> 00:05:28,800
{\an8}Cristy's party sausage rolls
will have a classic
126
00:05:28,840 --> 00:05:30,400
{\an8}pork and sage and onion filling,
127
00:05:30,440 --> 00:05:33,640
{\an8}with a layer of home-made
cranberry sauce.
128
00:05:33,680 --> 00:05:35,520
{\an2}That looks like
six cloves of garlic.
129
00:05:35,560 --> 00:05:37,880
{\an2}Lots of garlic, just because
I've got lots of sausage meat.
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00:05:37,920 --> 00:05:39,600
{\an2}I don't want it
to taste bland, you know?
131
00:05:39,640 --> 00:05:40,680
{\an2}I think it sounds lovely.
132
00:05:40,720 --> 00:05:42,880
{\an2}It does sound a classic one,
doesn't it, with the sage stuffing?
133
00:05:42,920 --> 00:05:44,560
{\an2}Sounds really good. Yeah, I like it.
134
00:05:44,600 --> 00:05:46,280
{\an2}Look forward to it. OK, great.
Thank you, Cristy.
135
00:05:46,320 --> 00:05:47,680
{\an2}Thank you, guys.
136
00:05:47,720 --> 00:05:51,240
{\an2}Not everyone is staying true
to the much-loved British classic.
137
00:05:51,280 --> 00:05:54,800
{\an2}My sausage rolls are inspired by
my love of dim sums,
138
00:05:54,840 --> 00:05:58,520
{\an2}so I'm doing a siu mai
sausage roll.
139
00:05:58,560 --> 00:06:00,560
{\an2}So, we're off to the Far East again.
140
00:06:00,600 --> 00:06:02,120
{\an2}We are. You love it, don't you?
141
00:06:02,160 --> 00:06:04,560
{\an2}Next you'll be saying there'll be
a soy dip to go with it.
142
00:06:04,600 --> 00:06:07,120
{\an2}There is a soy dip to go with it,
it's a dipping sauce. Unbelievable.
143
00:06:07,160 --> 00:06:08,960
{\an2}Mixing up food cultures,
144
00:06:09,000 --> 00:06:11,800
{\an2}Dan's dim sum-inspired
sausage rolls will have
145
00:06:11,840 --> 00:06:15,240
{\an8}a punchy pork, prawn,
ginger and garlic filling,
146
00:06:15,280 --> 00:06:18,800
{\an8}with Five Spice-flavoured
rough puff pastry.
147
00:06:18,840 --> 00:06:20,040
{\an2}I do like siu mai. Yeah.
148
00:06:20,080 --> 00:06:23,240
{\an2}However, sausage roll, one of my
all-time favourite foods... Well...
149
00:06:23,280 --> 00:06:24,960
{\an2}And then you blend them together.
150
00:06:25,000 --> 00:06:26,240
{\an2}This better be good, Dan.
151
00:06:27,400 --> 00:06:29,200
{\an2}Thank you very much.
Thank you very much. Cheers.
152
00:06:29,240 --> 00:06:31,080
{\an2}"Don't let me down," I know.
153
00:06:31,120 --> 00:06:32,760
{\an2}I'm like his son, aren't I?
154
00:06:32,800 --> 00:06:35,920
{\an2}Josh is also adding ingredients
not usually found in
155
00:06:35,960 --> 00:06:38,120
{\an2}the humble sausage roll.
156
00:06:38,160 --> 00:06:40,400
{\an2}I definitely haven't put sprouts
in a sausage roll before.
157
00:06:40,440 --> 00:06:43,680
{\an2}It wouldn't be Christmas, would it,
if you didn't have sprouts?
158
00:06:43,720 --> 00:06:45,000
{\an2}We're back in Christmas?
159
00:06:45,040 --> 00:06:46,640
{\an2}Yes. Oh...
160
00:06:46,680 --> 00:06:47,680
{\an2}We've got Christmas.
161
00:06:47,720 --> 00:06:50,200
{\an2}I've got some turkey mince in there,
some sausage meat as well,
162
00:06:50,240 --> 00:06:51,840
{\an2}just cos the turkey can
get a bit dry.
163
00:06:51,880 --> 00:06:53,000
{\an2}I think it's a nice idea.
164
00:06:53,040 --> 00:06:55,560
{\an2}It's Christmas in a sausage roll,
which can't be a bad thing.
165
00:06:56,720 --> 00:06:58,960
{\an2}Josh's festive sausage rolls
will be filled with pork,
166
00:06:59,000 --> 00:07:02,280
{\an2}turkey, Brussels sprouts,
chestnuts and apricots,
167
00:07:02,320 --> 00:07:04,240
{\an2}along with a layer of
cranberry sauce.
168
00:07:05,360 --> 00:07:07,440
{\an2}Josh is bringing the party
with his top, look at this!
169
00:07:07,480 --> 00:07:08,720
{\an2}I know, we've gone all Christmassy.
170
00:07:08,760 --> 00:07:11,360
{\an2}How's your sausage rolls going?
This is an easy one, innit?
171
00:07:11,400 --> 00:07:13,120
{\an2}There's quite a lot that can go
wrong still.
172
00:07:13,160 --> 00:07:14,200
{\an2}What can go wrong?
173
00:07:14,240 --> 00:07:16,320
{\an2}And you've got
quarterfinal nerves as well.
174
00:07:16,360 --> 00:07:17,920
{\an2}Oh, don't be nervous,
that's why I'm here,
175
00:07:17,960 --> 00:07:20,040
{\an2}to calm you down a little bit.
Have I calmed you?
176
00:07:20,080 --> 00:07:22,160
{\an2}Yeah, you have a lot. Job done.
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00:07:23,560 --> 00:07:25,120
{\an2}If the bakers are to achieve
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00:07:25,160 --> 00:07:28,400
{\an2}the flaky, laminated layers
the judges expect...
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00:07:28,440 --> 00:07:31,200
{\an2}Going to grate some more butter in,
do a little turn.
180
00:07:31,240 --> 00:07:34,800
{\an2}..their dough must get multiple
turns and oodles of butter.
181
00:07:35,840 --> 00:07:37,440
{\an2}So, this is frozen butter.
182
00:07:37,480 --> 00:07:39,160
{\an2}The key is keeping it cold,
183
00:07:39,200 --> 00:07:41,560
{\an2}otherwise the butter just melts
and then you lose the lamination.
184
00:07:41,600 --> 00:07:43,000
{\an2}You can see the butter
coming through.
185
00:07:43,040 --> 00:07:45,440
{\an2}You want it thick,
but I've got very, very warm hands,
186
00:07:45,480 --> 00:07:48,520
{\an2}so you've just got to work nice
and quickly with it.
187
00:07:48,560 --> 00:07:49,840
{\an2}Do you like making pastry?
188
00:07:49,880 --> 00:07:51,080
{\an2}Not as much as Paul.
189
00:07:54,240 --> 00:07:55,800
{\an2}It's such an odd skill.
190
00:07:55,840 --> 00:07:59,240
{\an2}"And you will be the fastest,
and you will be the most powerful,
191
00:07:59,280 --> 00:08:01,240
{\an2}"and you will be good at pastry."
192
00:08:01,280 --> 00:08:03,800
{\an2}Such a weird thing, isn't it?
193
00:08:04,920 --> 00:08:07,440
{\an2}With the sun baking the tent,
194
00:08:07,480 --> 00:08:10,320
{\an2}it's crucial doughs
go back in the fridge
195
00:08:10,360 --> 00:08:13,280
{\an2}while bakers crack on
with fillings.
196
00:08:14,720 --> 00:08:15,960
{\an2}A lot of multitasking today,
197
00:08:16,000 --> 00:08:18,160
{\an2}because the pastry needs
a lot of time to chill.
198
00:08:18,200 --> 00:08:20,160
{\an2}# Let's all do the conga
199
00:08:20,200 --> 00:08:23,160
{\an2}# Let's all do the conga
La-la-la-la
200
00:08:23,200 --> 00:08:24,760
{\an2}# La-la-la-la... #
201
00:08:24,800 --> 00:08:25,880
{\an2}It's Party Week!
202
00:08:25,920 --> 00:08:29,320
{\an2}Imagine the party if you win this
Bake Off.
203
00:08:29,360 --> 00:08:31,400
{\an2}We'll have a party if
I lose as well.
204
00:08:32,840 --> 00:08:34,800
{\an8}Inspired by picnicking in the park,
205
00:08:34,840 --> 00:08:37,520
{\an8}Tasha's sausage rolls
will be filled with pork,
206
00:08:37,560 --> 00:08:40,240
{\an8}apple and moistened with
a layer of cider,
207
00:08:40,280 --> 00:08:42,200
{\an8}apricot and apple sauce.
208
00:08:43,280 --> 00:08:44,560
{\an2}I'm looking forward to this.
209
00:08:44,600 --> 00:08:46,400
{\an2}This is going to taste amazing.
I hope so.
210
00:08:46,440 --> 00:08:48,560
{\an2}So, how do you feel about
the final now?
211
00:08:48,600 --> 00:08:50,120
{\an2}Do you think you're in reach?
212
00:08:50,160 --> 00:08:52,520
{\an2}Whatever happens now,
I'm really proud.
213
00:08:52,560 --> 00:08:54,200
{\an2}Yeah, but you definitely want to
win, right?
214
00:08:55,480 --> 00:08:57,560
{\an2}You're talented enough to get
yourself through to the final,
215
00:08:57,600 --> 00:08:59,520
{\an2}but it's all about
concentrating on each dish
216
00:08:59,560 --> 00:09:01,360
{\an2}and getting it absolutely correct,
217
00:09:01,400 --> 00:09:03,200
{\an2}so good luck.
218
00:09:03,240 --> 00:09:06,800
{\an8}Tasha's not the only quarterfinal
baker opting for a fruity flavour.
219
00:09:07,880 --> 00:09:09,760
{\an8}The apples are quite good
in getting some moisture
220
00:09:09,800 --> 00:09:10,960
{\an8}into the sausage rolls.
221
00:09:11,000 --> 00:09:13,800
{\an8}You can't have a dry sausage roll,
can you? That'd be gross.
222
00:09:13,840 --> 00:09:18,040
{\an8}Matty's tweaking classic pork, sage
and onion sausage roll flavours
223
00:09:18,080 --> 00:09:21,640
{\an8}by adding grated apple
and a touch of chilli.
224
00:09:21,680 --> 00:09:25,440
{\an2}It's kind of like a play on pork
and apple with stuffing. OK.
225
00:09:25,480 --> 00:09:27,880
{\an2}Sounds like a good idea.
Where are the chilli going?
226
00:09:27,920 --> 00:09:30,200
{\an2}I've just put, like, half a teaspoon
in the sausage meat.
227
00:09:30,240 --> 00:09:32,600
{\an2}A little added element.
Hopefully it works.
228
00:09:32,640 --> 00:09:34,040
{\an2}Fingers crossed.
229
00:09:34,080 --> 00:09:37,400
{\an2}In addition to punchy flavours
in their fillings...
230
00:09:37,440 --> 00:09:39,800
{\an2}There's some soy sauce,
ginger, garlic...
231
00:09:39,840 --> 00:09:41,680
{\an2}Definitely not traditional, no.
232
00:09:41,720 --> 00:09:44,560
{\an2}..many of the bakers are adding
a fruit sauce...
233
00:09:44,600 --> 00:09:46,040
{\an2}That is my cranberry sauce.
234
00:09:46,080 --> 00:09:48,960
{\an2}..to complement their meat
and keep the bake moist.
235
00:09:49,000 --> 00:09:50,560
{\an2}So, we have apricot sauce,
236
00:09:50,600 --> 00:09:53,800
{\an2}just to give it a little bit
of something different.
237
00:09:53,840 --> 00:09:56,840
{\an2}Give it a good squidge.
Everything's banged in there now.
238
00:09:56,880 --> 00:09:58,120
{\an2}Hello, Dan.
239
00:09:58,160 --> 00:10:00,920
{\an2}Is this sausage roll going to bring
the party today?
240
00:10:00,960 --> 00:10:02,240
{\an2}Hopefully so, yes.
241
00:10:02,280 --> 00:10:04,600
{\an2}What's the best party
you've ever been to?
242
00:10:04,640 --> 00:10:07,120
{\an2}When I went to Ibiza when I was 20.
I've finally recovered.
243
00:10:07,160 --> 00:10:09,680
{\an2}My party now, I'm in bed by
about a good eight o'clock.
244
00:10:09,720 --> 00:10:11,920
{\an2}Me too, you're exactly like me,
that is...
245
00:10:11,960 --> 00:10:14,000
{\an2}My party is in my bed.
Yeah, I like...
246
00:10:14,040 --> 00:10:16,360
{\an2}Erm, yeah...
HE LAUGHS
247
00:10:19,560 --> 00:10:22,360
{\an2}Bakers, you are halfway through.
248
00:10:22,400 --> 00:10:24,120
{\an2}WHISPERING: That was powerful.
Thank you.
249
00:10:25,480 --> 00:10:28,160
{\an2}It's time to roll.
Nice and chilled.
250
00:10:28,200 --> 00:10:31,440
{\an2}I'm looking for about
60 centimetres, and then 15 wide.
251
00:10:31,480 --> 00:10:34,200
{\an2}Then I've got enough pastry
to fold it over then, hopefully.
252
00:10:34,240 --> 00:10:35,840
{\an2}It's so cold.
253
00:10:35,880 --> 00:10:38,040
{\an2}It's gone quite stiff.
254
00:10:38,080 --> 00:10:40,600
{\an2}I can't have it thick,
cos it'll just be not nice.
255
00:10:40,640 --> 00:10:41,720
{\an2}I don't know about you,
256
00:10:41,760 --> 00:10:44,280
{\an2}but I like quite a thick pastry
on a sausage roll.
257
00:10:44,320 --> 00:10:46,800
{\an2}The apricot sauce is going to go on.
258
00:10:46,840 --> 00:10:49,440
{\an2}This is still hot, so I'm going to
have to work really quickly.
259
00:10:49,480 --> 00:10:51,400
{\an2}Go, go, go.
260
00:10:51,440 --> 00:10:52,840
{\an2}Good fun, isn't it?
261
00:10:52,880 --> 00:10:54,920
{\an2}Spread a bit of cranberry sauce
to go on the inside.
262
00:10:54,960 --> 00:10:56,480
{\an2}A nice bit of sweetness round it
263
00:10:56,520 --> 00:10:58,160
{\an2}to cut through that really
savoury filling.
264
00:10:58,200 --> 00:10:59,920
{\an2}We're being generous with
the sausage.
265
00:10:59,960 --> 00:11:01,800
{\an2}No-one wants a small sausage.
266
00:11:01,840 --> 00:11:03,520
{\an8}You want a good mouthful, don't you?
Yeah.
267
00:11:03,560 --> 00:11:07,480
{\an8}I've given myself enough filling
to have absolutely no excuses.
268
00:11:07,520 --> 00:11:09,400
{\an2}So, this is the caramelised onions.
269
00:11:13,400 --> 00:11:15,560
{\an2}I like to make
them all individually.
270
00:11:15,600 --> 00:11:17,360
{\an2}That helps me keep it uniform.
271
00:11:17,400 --> 00:11:20,880
{\an2}Just trying to get it sort of
as equal as humanely possible.
272
00:11:23,160 --> 00:11:24,560
{\an2}I'm pleased with the pastry.
273
00:11:24,600 --> 00:11:26,480
{\an2}I think it looks really,
really nice.
274
00:11:26,520 --> 00:11:29,400
{\an2}Right, egg wash, sesame seeds,
sage leaf, sea salt,
275
00:11:29,440 --> 00:11:31,160
{\an2}and then hopefully it looks nice.
276
00:11:32,200 --> 00:11:33,600
{\an2}We're going in, yeah.
277
00:11:33,640 --> 00:11:36,920
{\an2}To prevent the carefully
incorporated butter leaking out,
278
00:11:36,960 --> 00:11:39,880
{\an2}the sausage rolls must go
into a piping hot oven
279
00:11:39,920 --> 00:11:43,560
{\an2}for the first blast of heat
to set the pastry.
280
00:11:43,600 --> 00:11:46,200
{\an2}So, I'm doing them at half
an hour at 200 degrees,
281
00:11:46,240 --> 00:11:48,400
{\an2}but we're going to flip 'em round
after 15 minutes
282
00:11:48,440 --> 00:11:49,600
{\an2}so they get an even colour.
283
00:11:49,640 --> 00:11:50,800
{\an2}They're going to go in, well,
284
00:11:50,840 --> 00:11:52,200
{\an2}probably till pretty much
near the end,
285
00:11:52,240 --> 00:11:53,920
{\an2}so 40 minutes.
RAPID BEEPING
286
00:11:53,960 --> 00:11:56,000
{\an2}OK, that's my timer saying
it's time to hurry up.
287
00:11:56,040 --> 00:11:58,200
{\an2}But not everyone's oven ready.
288
00:11:58,240 --> 00:12:00,160
{\an2}Going to have to work like
the bloody clappers now.
289
00:12:00,200 --> 00:12:02,680
{\an2}These aren't done.
290
00:12:02,720 --> 00:12:04,600
{\an2}They are not neat sausages.
291
00:12:04,640 --> 00:12:06,520
{\an2}Oh, I hope they taste good.
292
00:12:08,640 --> 00:12:11,720
{\an2}Bakers, you have 30 minutes left.
293
00:12:15,240 --> 00:12:17,360
{\an2}Oh, flipping heck.
294
00:12:17,400 --> 00:12:18,560
{\an2}Yeah, they look good.
295
00:12:18,600 --> 00:12:20,920
{\an2}Yeah, you get a bit of, like,
juices come out of it
296
00:12:20,960 --> 00:12:22,200
{\an2}but I personally love that colour
297
00:12:22,240 --> 00:12:24,560
{\an2}that you get around
the edge and on the bottom.
298
00:12:24,600 --> 00:12:27,600
{\an2}How they looking? They're looking
all right, pretty groovy.
299
00:12:27,640 --> 00:12:30,480
{\an2}I feel like Paul was quite
frightened that you were putting
prawn in.
300
00:12:30,520 --> 00:12:33,080
{\an2}He'll either dig his heels in
and go, "No,"
301
00:12:33,120 --> 00:12:36,240
{\an2}or he'll go, "Yeah, you've
actually surprised me there."
302
00:12:36,280 --> 00:12:39,200
{\an2}You're quite close to the final now.
303
00:12:39,240 --> 00:12:40,840
{\an2}Very, very weird. Yeah, yeah.
304
00:12:40,880 --> 00:12:42,880
{\an2}Who do you think? Josh.
305
00:12:42,920 --> 00:12:45,960
{\an2}Yeah, I've had my eye on him
since about week three.
306
00:12:46,000 --> 00:12:48,640
{\an2}Yeah, your card's marked, sunshine.
You know what it's like.
307
00:12:48,680 --> 00:12:50,840
{\an2}They're all your friends,
but ultimately...
308
00:12:50,880 --> 00:12:54,160
{\an2}Ultimately, you wanna take 'em down.
"Going to crush you." Yeah.
309
00:12:54,200 --> 00:12:55,840
{\an2}They're OK, they're puffing up.
310
00:12:55,880 --> 00:12:58,040
{\an2}I'm just debating when to change
the racks round.
311
00:12:59,520 --> 00:13:00,960
{\an2}They're all right, to be fair.
312
00:13:01,000 --> 00:13:02,840
{\an2}Not far off being done.
313
00:13:02,880 --> 00:13:04,080
{\an2}One tray, one shelf now,
314
00:13:04,120 --> 00:13:06,280
{\an2}so that I can get
a nice even colour on them.
315
00:13:06,320 --> 00:13:08,480
{\an2}The sausage meat's squeezing out.
316
00:13:11,040 --> 00:13:13,800
{\an2}They're all soggy at the bottom.
317
00:13:21,480 --> 00:13:24,120
{\an2}This part here's horrendous, cos
you just second guess everything.
318
00:13:24,160 --> 00:13:26,080
{\an2}You don't look at them
and think they look nice,
319
00:13:26,120 --> 00:13:28,320
{\an2}you look at them and think,
"What are they going to say?"
320
00:13:28,360 --> 00:13:30,960
{\an2}The ones underneath, the ones
underneath aren't getting cooked.
321
00:13:31,000 --> 00:13:35,280
{\an2}How long have we got?
Bakers, you have five minutes left.
322
00:13:35,320 --> 00:13:36,840
{\an2}TASHA: Oh, my God!
323
00:13:38,080 --> 00:13:39,480
{\an2}Right, I'm going to take
them out now.
324
00:13:40,600 --> 00:13:42,680
{\an2}For Paul's most beloved bake,
325
00:13:42,720 --> 00:13:46,920
{\an2}the judges expect nothing less than
mouth-watering, delicious
fillings...
326
00:13:48,000 --> 00:13:49,320
{\an2}Could do with a bit more colour.
327
00:13:49,360 --> 00:13:52,000
{\an2}They look like they're cooked
but I just want them to get dark.
328
00:13:52,040 --> 00:13:55,400
{\an2}..and delectably rich, tender
pastry.
329
00:13:55,440 --> 00:13:58,320
{\an2}Holy mackerel. Nuclear, them.
330
00:13:58,360 --> 00:14:00,600
{\an2}Yeah, all good, look great.
331
00:14:00,640 --> 00:14:02,240
{\an2}Yeah, they look all right,
to be fair.
332
00:14:02,280 --> 00:14:05,480
{\an2}I've actually done them for
five minutes longer than normal.
333
00:14:05,520 --> 00:14:07,120
{\an2}Just thought,
an extra bit of browning.
334
00:14:07,160 --> 00:14:08,160
{\an2}Going to take 'em out.
335
00:14:08,200 --> 00:14:09,320
{\an2}They're going to be soggy.
336
00:14:10,760 --> 00:14:12,480
{\an2}Not the prettiest things in
the world.
337
00:14:12,520 --> 00:14:14,480
{\an2}They just don't look good.
338
00:14:16,600 --> 00:14:19,840
{\an2}They might taste amazing,
just be ugly on the outside.
339
00:14:19,880 --> 00:14:21,560
{\an2}Oh, my gosh.
340
00:14:21,600 --> 00:14:24,600
{\an2}Bakers, that is your time
on your Signature.
341
00:14:24,640 --> 00:14:26,880
{\an2}Step way from your sausage rolls.
342
00:14:28,320 --> 00:14:30,120
{\an2}And if you've got any scraps for me,
343
00:14:30,160 --> 00:14:32,320
{\an2}I love munching on a sausage!
344
00:14:32,360 --> 00:14:34,720
{\an2}Can't wait to get involved in
Dan's sausage.
345
00:14:34,760 --> 00:14:36,200
{\an2}Ooh, me too.
346
00:14:36,240 --> 00:14:37,880
{\an1}LAUGHTER
347
00:14:46,040 --> 00:14:48,520
{\an8}The bakers' party sausage rolls
348
00:14:48,560 --> 00:14:51,800
{\an8}now face the judgment
of Paul and Prue.
349
00:14:51,840 --> 00:14:53,480
{\an2}Hello, Tasha. Hi, Tash.
350
00:15:00,120 --> 00:15:01,440
{\an2}I do think they look good.
351
00:15:01,480 --> 00:15:03,360
{\an2}You can see the lamination,
it's beautiful.
352
00:15:03,400 --> 00:15:06,200
{\an2}You obviously made some very good
pastry dough
353
00:15:06,240 --> 00:15:08,760
{\an2}but you just ran out of time
somewhere along the line
354
00:15:08,800 --> 00:15:10,240
{\an2}cos they needed longer in the oven.
355
00:15:14,880 --> 00:15:17,920
{\an2}Mm, I love that. Thank you.
356
00:15:17,960 --> 00:15:19,320
{\an2}Flavour is superb.
357
00:15:19,360 --> 00:15:22,720
{\an2}The apricot works beautifully well
with it. Absolutely lovely.
358
00:15:22,760 --> 00:15:25,040
{\an2}The only issue is the bake.
359
00:15:25,080 --> 00:15:26,360
{\an2}It's too soggy.
360
00:15:26,400 --> 00:15:29,320
{\an2}It needed another ten minutes
to make that flaky and beautiful.
361
00:15:29,360 --> 00:15:31,120
{\an2}But your filling is exceptional.
362
00:15:31,160 --> 00:15:33,720
{\an2}Pop them back in the oven for
ten minutes, have 'em for lunch.
363
00:15:33,760 --> 00:15:35,320
{\an2}I'll switch it on now.
364
00:15:42,840 --> 00:15:43,840
{\an2}Like the colour,
365
00:15:43,880 --> 00:15:46,080
{\an2}they do look all right
with those seeds on there as well.
366
00:15:46,120 --> 00:15:47,440
{\an2}They do look good.
367
00:15:47,480 --> 00:15:49,040
{\an2}Nice bit of flake there.
368
00:15:49,080 --> 00:15:51,800
{\an2}So, it's prawns and pork, isn't it?
Yeah. Hmm.
369
00:15:55,440 --> 00:15:57,320
{\an2}It certainly tastes Chinese.
370
00:15:59,640 --> 00:16:01,840
{\an2}Um, I'm not keen on the flavour. OK.
371
00:16:01,880 --> 00:16:04,600
{\an2}It's not my favourite thing. Yeah.
The flavours are delicious,
372
00:16:04,640 --> 00:16:06,600
{\an2}I'm just not used to them
in a sausage roll.
373
00:16:06,640 --> 00:16:08,360
{\an2}Anything's allowed in pastry,
surely?
374
00:16:08,400 --> 00:16:10,200
{\an2}But not a sausage roll!
375
00:16:13,440 --> 00:16:16,040
{\an2}Thank you very much. Ah, cheers.
Thank you very much, nice one.
376
00:16:16,080 --> 00:16:17,560
{\an2}Win some, you lose some, don't you?
377
00:16:24,840 --> 00:16:26,760
{\an2}I can see a bit
of lamination there.
378
00:16:26,800 --> 00:16:29,880
{\an2}I can see it, but with a laminated
dough you expect that lamination
379
00:16:29,920 --> 00:16:32,200
{\an2}to grow so you don't end up
with gaps.
380
00:16:32,240 --> 00:16:33,480
{\an2}These are very gappy.
381
00:16:33,520 --> 00:16:35,040
{\an2}It needed longer in the oven.
382
00:16:40,680 --> 00:16:43,160
{\an2}Does it taste like Christmas Day?
383
00:16:43,200 --> 00:16:45,000
{\an2}It's got the sharpness
coming from the cranberry.
384
00:16:45,040 --> 00:16:46,560
{\an2}It's a bit dry, the sausage meat.
385
00:16:46,600 --> 00:16:47,760
{\an2}It's quite solid.
386
00:16:47,800 --> 00:16:51,080
{\an2}It is a tiny bit dry,
but I think the flavour is terrific,
387
00:16:51,120 --> 00:16:52,560
{\an2}and I like the texture,
388
00:16:52,600 --> 00:16:55,880
{\an2}but if the pastry was a little more
baked, I think it would be perfect.
389
00:16:55,920 --> 00:16:57,240
{\an2}Thank you. Well done. Thank you.
390
00:17:03,760 --> 00:17:06,880
{\an2}Happy with them?
No, at home they got a lot darker.
391
00:17:06,920 --> 00:17:08,440
{\an2}They do look a bit pale.
392
00:17:08,480 --> 00:17:10,320
{\an2}Yeah, got a bit of
a soggy bottom there.
393
00:17:10,360 --> 00:17:11,960
{\an2}Yeah, I'm so sorry.
394
00:17:14,120 --> 00:17:16,640
{\an2}They smell good.
They are a little under-baked.
395
00:17:16,680 --> 00:17:17,720
{\an2}They are.
396
00:17:22,160 --> 00:17:23,440
{\an2}I quite like the flavour.
397
00:17:23,480 --> 00:17:25,880
{\an2}I think the flavour's good and
it's well-balanced, well-seasoned.
398
00:17:25,920 --> 00:17:27,480
{\an2}The pastry is your weak link.
399
00:17:27,520 --> 00:17:29,760
{\an2}It comes down to the baking. Yeah.
400
00:17:29,800 --> 00:17:32,720
{\an2}I think that that filling
is absolutely perfect.
401
00:17:32,760 --> 00:17:35,600
{\an2}The sharpness you get from
the cranberry is delicious.
402
00:17:35,640 --> 00:17:38,160
{\an2}But I agree about the pastry,
under-baked and too thick.
403
00:17:47,000 --> 00:17:49,720
{\an2}I love the shape of them,
they're nice and round.
404
00:17:49,760 --> 00:17:51,440
{\an2}Couple of things
I really like about them.
405
00:17:51,480 --> 00:17:52,600
{\an2}One, I like the colour.
406
00:17:52,640 --> 00:17:54,200
{\an2}You've got a nice strong
bake underneath.
407
00:17:54,240 --> 00:17:57,240
{\an2}But you see the layers here,
the lamination. Yeah.
408
00:17:57,280 --> 00:17:59,320
{\an2}That's a good sign, there.
409
00:17:59,360 --> 00:18:01,120
{\an2}They do look very nice.
410
00:18:01,160 --> 00:18:02,400
{\an2}Ooh, nice crisp.
411
00:18:07,520 --> 00:18:09,640
{\an2}Nice bit of kick there
from the chilli.
412
00:18:09,680 --> 00:18:11,240
{\an2}Little bit of chilli flakes, yeah.
413
00:18:11,280 --> 00:18:12,720
{\an1}HE GASPS
414
00:18:12,760 --> 00:18:13,760
{\an2}TASHA: Aww!
415
00:18:13,800 --> 00:18:16,120
{\an2}Thank you for bringing me
a sausage roll.
416
00:18:16,160 --> 00:18:17,880
{\an2}It's a very good sausage roll.
417
00:18:17,920 --> 00:18:18,960
{\an2}It's delicious.
418
00:18:19,000 --> 00:18:21,800
{\an2}The onions really work,
the apple really works.
419
00:18:21,840 --> 00:18:23,920
{\an2}The chilli is great in there.
420
00:18:23,960 --> 00:18:24,960
{\an2}It's really good.
421
00:18:25,000 --> 00:18:26,640
{\an2}Thank you, Matthew.
422
00:18:26,680 --> 00:18:28,280
{\an2}That went well!
423
00:18:28,320 --> 00:18:30,880
{\an2}I never thought
about getting a handshake.
424
00:18:30,920 --> 00:18:32,400
{\an2}It kind of took me by surprise.
425
00:18:32,440 --> 00:18:34,040
{\an2}I'm pretty happy with that, yeah.
426
00:18:34,080 --> 00:18:35,440
{\an2}Happy with that!
427
00:18:35,480 --> 00:18:37,480
{\an2}I fully expected worse.
428
00:18:37,520 --> 00:18:39,520
{\an2}I knew that they needed
baking longer.
429
00:18:39,560 --> 00:18:41,320
{\an2}Bit of a mixed bag, but, you know,
430
00:18:41,360 --> 00:18:42,520
{\an2}I've taken a few risks.
431
00:18:42,560 --> 00:18:43,720
{\an2}Some pay off, some don't.
432
00:18:43,760 --> 00:18:44,960
{\an2}Prue liked 'em.
433
00:18:47,080 --> 00:18:48,360
{\an2}Next up,
434
00:18:48,400 --> 00:18:51,480
{\an2}the bakers have no idea
what they'll be asked to make
435
00:18:51,520 --> 00:18:54,040
{\an2}in the mystery that is
the Technical challenge.
436
00:18:55,800 --> 00:18:58,720
{\an2}Welcome back for your
Technical challenge,
437
00:18:58,760 --> 00:19:03,440
{\an2}set by the life and soul of any
good shindig, it's Paul Hollywood.
438
00:19:03,480 --> 00:19:06,440
{\an2}Paul, any trinkets, nuggets
or words of wisdom?
439
00:19:06,480 --> 00:19:08,280
{\an2}You'll all know this for sure.
440
00:19:08,320 --> 00:19:10,320
{\an2}It's a very, very famous bake,
441
00:19:10,360 --> 00:19:13,000
{\an2}so just read the recipe carefully
and enjoy it.
442
00:19:14,360 --> 00:19:17,040
{\an2}OK, Paul and Prue are going
to take a little time out
443
00:19:17,080 --> 00:19:19,840
{\an2}before they get over-excitable
and start showing off in front
of their friends.
444
00:19:19,880 --> 00:19:22,440
{\an2}Thank you, guys. Bye-bye.
445
00:19:22,480 --> 00:19:24,640
{\an2}Paul would love you to make
446
00:19:24,680 --> 00:19:28,080
{\an2}a chocolate caterpillar cake.
447
00:19:28,120 --> 00:19:32,440
{\an2}So, your caterpillar should be made
of a chocolate Swiss roll sponge,
448
00:19:32,480 --> 00:19:35,520
{\an2}filled with a chocolate
meringue buttercream,
449
00:19:35,560 --> 00:19:38,880
{\an2}and then coated in
a silky-smooth ganache.
450
00:19:38,920 --> 00:19:41,400
{\an2}Not forgetting the chocolate
and meringue features
451
00:19:41,440 --> 00:19:43,680
{\an2}that will bring
your caterpillar to life.
452
00:19:43,720 --> 00:19:45,600
{\an2}You only have two and a half hours
for this.
453
00:19:45,640 --> 00:19:47,640
{\an2}We were going to give you
three hours,
454
00:19:47,680 --> 00:19:51,520
{\an2}but we didn't want your caterpillars
to metamorphosise into butterflies.
455
00:19:51,560 --> 00:19:54,240
{\an2}On your marks. Get set! Bake!
456
00:19:57,320 --> 00:19:59,040
{\an2}A staple of any birthday
in our house.
457
00:19:59,080 --> 00:20:00,280
{\an2}Yes, even my own.
458
00:20:00,320 --> 00:20:01,920
{\an2}Never made one, though.
459
00:20:01,960 --> 00:20:04,520
{\an2}I've had a few varieties
from a few different shops.
460
00:20:04,560 --> 00:20:05,720
{\an2}We've got 16 steps.
461
00:20:05,760 --> 00:20:08,680
{\an2}There's a lot of components
to this one.
462
00:20:08,720 --> 00:20:12,200
{\an2}So, Paul,
the famous caterpillar cake.
463
00:20:12,240 --> 00:20:14,120
{\an2}It's a terrific challenge.
464
00:20:14,160 --> 00:20:17,400
{\an2}It's a Swiss roll sponge,
which they've all done many times.
465
00:20:17,440 --> 00:20:19,720
{\an2}The trick is getting the bake right.
466
00:20:19,760 --> 00:20:22,160
{\an2}Overbaking it by a minute,
it's going to be bone dry.
467
00:20:22,200 --> 00:20:24,200
{\an2}What's important
is to create the ridges.
468
00:20:24,240 --> 00:20:27,640
{\an2}We've explained how
and where to cut the strips,
469
00:20:27,680 --> 00:20:30,400
{\an2}and it creates these bumps all
the way along.
470
00:20:30,440 --> 00:20:32,560
{\an2}Inside, they have the
Swiss meringue buttercream.
471
00:20:32,600 --> 00:20:34,640
{\an2}On top of that they've got to
put a ganache.
472
00:20:34,680 --> 00:20:36,640
{\an2}The decoration, this is where
they can have a little bit
473
00:20:36,680 --> 00:20:38,720
{\an2}of their artistic flair.
Have a bit of fun with it.
474
00:20:38,760 --> 00:20:40,440
{\an2}All kids love that
at a birthday party.
475
00:20:40,480 --> 00:20:42,560
{\an2}Well, I quite like it too,
give me a bit.
476
00:20:42,600 --> 00:20:43,840
{\an2}There you go.
477
00:20:43,880 --> 00:20:46,280
{\an2}It's the right proportion
of buttercream to cake
478
00:20:46,320 --> 00:20:48,240
{\an2}and that looks like
really light cake.
479
00:20:48,280 --> 00:20:50,360
{\an2}The ganache, with the buttercream,
480
00:20:50,400 --> 00:20:52,960
{\an2}with that chocolate sponge,
it's three hits of chocolate.
481
00:20:53,000 --> 00:20:54,040
{\an2}I think it's lovely.
482
00:20:54,080 --> 00:20:56,440
{\an2}On my birthday, Prue, you'll
have to make me one of these.
483
00:20:56,480 --> 00:20:58,640
{\an2}I'll have a caterpillar cake. OK.
484
00:21:01,400 --> 00:21:05,800
{\an2}Step one, "Make a chocolate
Swiss roll sponge."
485
00:21:05,840 --> 00:21:07,640
{\an2}Just whipped up my eggs and sugar
486
00:21:07,680 --> 00:21:10,880
{\an2}and I'm going to fold through
the cocoa powder and flour
487
00:21:10,920 --> 00:21:13,880
{\an2}to try and keep as much
air in as possible.
488
00:21:13,920 --> 00:21:16,280
{\an2}For the light, delicate bake
the judges expect...
489
00:21:16,320 --> 00:21:17,680
{\an2}Don't want to get any lumps,
obviously,
490
00:21:17,720 --> 00:21:19,560
{\an2}but also you don't want
to knock the air out.
491
00:21:19,600 --> 00:21:21,600
{\an2}..ingredients must be
gently combined.
492
00:21:21,640 --> 00:21:24,640
{\an2}Over-mix, and the baker's sponge
will be dense.
493
00:21:24,680 --> 00:21:26,080
{\an2}Happy with that.
494
00:21:26,120 --> 00:21:27,640
{\an2}Are you familiar with this cake?
495
00:21:27,680 --> 00:21:30,120
{\an2}Is there anyone who doesn't know
this cake?
496
00:21:30,160 --> 00:21:32,400
{\an2}Do you know what?
It's one of my favourite cakes ever.
497
00:21:32,440 --> 00:21:33,480
{\an2}Yeah. But the thing is,
498
00:21:33,520 --> 00:21:36,360
{\an2}can you believe
you've got to the semifinals?
499
00:21:36,400 --> 00:21:38,120
{\an2}Sorry, it's not the semifinals,
sorry.
500
00:21:38,160 --> 00:21:39,480
{\an2}That's a bit awks, ain't it?
501
00:21:39,520 --> 00:21:42,160
{\an2}Uh, I'm rushing the show on.
That's really awkward.
502
00:21:42,200 --> 00:21:43,520
{\an2}Can you believe you won?
503
00:21:43,560 --> 00:21:45,240
{\an1}LAUGHTER
504
00:21:45,280 --> 00:21:47,320
{\an2}How does it feel?
Thank you, everyone!
505
00:21:48,520 --> 00:21:50,760
{\an2}Get it in to bake.
506
00:21:50,800 --> 00:21:51,880
{\an2}See you in a bit.
507
00:21:51,920 --> 00:21:54,600
{\an2}It doesn't give us
a bake time, as per usual.
508
00:21:54,640 --> 00:21:56,640
{\an2}They bake very quickly,
Swiss rolls,
509
00:21:56,680 --> 00:21:58,400
{\an2}so not going to bake it
for too long.
510
00:21:58,440 --> 00:22:00,160
{\an2}Try that for ten.
See what it looks like.
511
00:22:00,200 --> 00:22:01,640
{\an2}12 minutes, going to check it.
512
00:22:01,680 --> 00:22:04,720
{\an2}Next one is to make
the batch of Swiss meringue.
513
00:22:04,760 --> 00:22:08,840
{\an2}I've not done a Swiss meringue
for a long time, so what I'll do is
514
00:22:08,880 --> 00:22:11,520
{\an2}look over my shoulder and copy
what someone else is doing.
515
00:22:13,360 --> 00:22:17,240
{\an2}When you're making Swiss meringue,
you are whisking sugar
516
00:22:17,280 --> 00:22:20,160
{\an2}and egg white together
over a bain-marie.
517
00:22:20,200 --> 00:22:22,960
{\an2}# Piece of cake when someone
else is doing it...
518
00:22:23,000 --> 00:22:25,000
{\an2}# ..and you can steal it off them. #
519
00:22:25,040 --> 00:22:26,720
{\an2}How'd it go before?
Did they like yours?
520
00:22:26,760 --> 00:22:28,280
{\an2}No. Why, cos it had prawn in it?
521
00:22:28,320 --> 00:22:30,080
{\an2}It was a bit dry as well, so, yeah.
522
00:22:30,120 --> 00:22:32,560
{\an2}You've gotta make this one count.
I have gotta make this one count.
523
00:22:32,600 --> 00:22:34,800
{\an2}Anything out of the top three,
I think you're in trouble tomorrow.
524
00:22:34,840 --> 00:22:36,360
{\an2}# No room for er-ror
525
00:22:36,400 --> 00:22:38,120
{\an2}# There's not at a-all. #
526
00:22:38,160 --> 00:22:41,720
{\an2}I can see that it's starting
to get a lot thicker now.
527
00:22:41,760 --> 00:22:43,880
{\an2}Must be done,
cos it's got no sugar grains
528
00:22:43,920 --> 00:22:45,800
{\an2}and it's holding
really stiff peaks.
529
00:22:45,840 --> 00:22:47,840
{\an2}Happy with that.
530
00:22:47,880 --> 00:22:49,920
{\an2}Add butter to meringue
into the bowl.
531
00:22:49,960 --> 00:22:53,400
{\an2}Now I just need to
fold in the chocolate.
532
00:22:53,440 --> 00:22:54,960
{\an2}Should be delicious, though.
533
00:22:56,800 --> 00:22:58,360
{\an2}That is flipping lovely.
534
00:22:58,400 --> 00:23:00,440
{\an2}Quickly just check my sponge.
535
00:23:00,480 --> 00:23:02,600
{\an2}Feel like that's done.
536
00:23:02,640 --> 00:23:04,480
{\an2}Yeah, I'm happy with that.
537
00:23:04,520 --> 00:23:06,320
{\an2}OK, that's looking all right.
538
00:23:06,360 --> 00:23:07,800
{\an2}Cake's all cracked.
539
00:23:07,840 --> 00:23:09,240
{\an2}Bit of a bummer.
540
00:23:10,760 --> 00:23:12,080
{\an2}Hopefully be all right.
541
00:23:14,360 --> 00:23:17,120
{\an2}Bakers, you are halfway through.
542
00:23:17,160 --> 00:23:19,280
{\an2}I'm going to colour
the Swiss meringue.
543
00:23:19,320 --> 00:23:24,040
{\an2}"Divide between three small bowls.
Colour one green, red and yellow."
544
00:23:24,080 --> 00:23:25,560
{\an2}That's a lovely red colour, that is.
545
00:23:25,600 --> 00:23:27,520
{\an2}How green are we going?
Oh, it's a birthday party.
546
00:23:27,560 --> 00:23:29,000
{\an2}Really green.
547
00:23:29,040 --> 00:23:31,520
{\an2}"Pipe small seven meringue kisses
of each colour."
548
00:23:31,560 --> 00:23:34,680
{\an2}So, I take it these are going to be
for the top of the caterpillar?
549
00:23:35,960 --> 00:23:38,600
{\an2}And then you've got to pipe legs.
550
00:23:38,640 --> 00:23:40,360
{\an2}And then green antenna.
551
00:23:41,880 --> 00:23:44,120
{\an2}Swiss meringue, how long's
that going to bake for?
552
00:23:46,080 --> 00:23:48,160
{\an2}Meringue takes a long time.
Low and slow.
553
00:23:48,200 --> 00:23:50,120
{\an2}Get 'em in babes, get 'em in.
554
00:23:50,160 --> 00:23:53,000
{\an2}So, obviously you're familiar
with caterpillar cakes, right?
555
00:23:53,040 --> 00:23:55,120
{\an2}I mean I've eaten 'em,
but I've eaten loads of stuff
556
00:23:55,160 --> 00:23:57,080
{\an2}and couldn't tell you
how to make most of it.
557
00:23:57,120 --> 00:23:58,680
{\an2}I am going to do the face.
558
00:23:58,720 --> 00:24:01,360
{\an2}"Melt white chocolate,
pour into the lined cutter."
559
00:24:01,400 --> 00:24:05,240
{\an2}So, I'm going to let it set and then
puts its little features on.
560
00:24:05,280 --> 00:24:06,480
{\an2}You could have it as me.
561
00:24:06,520 --> 00:24:09,680
{\an2}You could create my face...
Shall I try? ..on your caterpillar.
562
00:24:09,720 --> 00:24:12,600
{\an2}I'd probably do you
an injustice though.
563
00:24:14,280 --> 00:24:17,880
{\an2}Bakers, you have half an hour left.
564
00:24:17,920 --> 00:24:20,480
{\an2}Come on, guys, this is serious.
565
00:24:20,520 --> 00:24:22,480
{\an2}"To create the ridges on the
caterpillar, you need to cut
566
00:24:22,520 --> 00:24:23,920
{\an2}"some strips out of a sponge."
567
00:24:23,960 --> 00:24:27,280
{\an2}"Make 13 cuts
1.5 centimetres apart."
568
00:24:27,320 --> 00:24:30,120
{\an2}I think we've just got to bite
the bullet and go for it, I think.
569
00:24:30,160 --> 00:24:31,160
{\an2}Right.
570
00:24:31,200 --> 00:24:32,880
{\an2}There we go.
571
00:24:32,920 --> 00:24:35,760
{\an2}Isn't going to be that way, it's
going to be that way, isn't it?
572
00:24:35,800 --> 00:24:37,880
{\an2}Like a flipping dog's dinner,
this sponge.
573
00:24:37,920 --> 00:24:39,560
{\an2}Like that.
574
00:24:39,600 --> 00:24:42,280
{\an2}"Now remove seven of
the fingers of the sponge."
575
00:24:42,320 --> 00:24:43,320
{\an2}Five...
576
00:24:43,360 --> 00:24:45,200
{\an2}"Spread the Swiss meringue
buttercream over sponge
577
00:24:45,240 --> 00:24:47,960
{\an2}"and re-roll
from the non-ridge end."
578
00:24:48,000 --> 00:24:49,120
{\an2}What's the non-ridge end?
579
00:24:51,120 --> 00:24:53,080
{\an2}Have I gone the right way here?
580
00:24:53,120 --> 00:24:54,720
{\an2}Should have gone that way,
shouldn't I?
581
00:24:54,760 --> 00:24:55,920
{\an2}You doughnut.
582
00:24:57,240 --> 00:24:59,160
{\an2}I've done it wrong.
583
00:24:59,200 --> 00:25:01,000
{\an2}I'm re-making it.
584
00:25:01,040 --> 00:25:02,920
{\an2}I'm going to try.
585
00:25:02,960 --> 00:25:04,280
{\an2}OK, let's go.
586
00:25:04,320 --> 00:25:06,840
{\an2}OK, this is not fiddly
in the slightest.
587
00:25:07,960 --> 00:25:10,000
{\an2}Now we roll.
588
00:25:10,040 --> 00:25:11,520
{\an2}Just do a bit at a time.
589
00:25:12,760 --> 00:25:14,880
{\an2}Not the prettiest of caterpillars.
590
00:25:14,920 --> 00:25:16,080
{\an2}Go on, my son.
591
00:25:16,120 --> 00:25:18,080
{\an2}Oh, yeah! OK.
592
00:25:18,120 --> 00:25:20,800
{\an2}So I might as well go with
what I've done now.
593
00:25:23,040 --> 00:25:25,080
{\an2}Going in.
594
00:25:25,120 --> 00:25:26,960
{\an2}Going to try my best.
595
00:25:27,000 --> 00:25:29,200
{\an1}SHE SIGHS
596
00:25:29,240 --> 00:25:31,840
{\an2}Best thing I can do here is
I'll cut that off.
597
00:25:31,880 --> 00:25:33,840
{\an2}A very small caterpillar, isn't it?
598
00:25:33,880 --> 00:25:36,120
{\an2}Got a swirl.
I was expecting a better shape.
599
00:25:36,160 --> 00:25:37,600
{\an2}What will be, will be.
600
00:25:37,640 --> 00:25:41,120
{\an2}I think my cake might be a little
bit dry, but we'll move on.
601
00:25:41,160 --> 00:25:43,520
{\an2}Cover it in chocolate
and hope for the best.
602
00:25:43,560 --> 00:25:45,720
{\an2}Splodge a bit more on
just in case, eh?
603
00:25:46,800 --> 00:25:50,360
{\an2}Bakers, you have 15 minutes left.
604
00:25:50,400 --> 00:25:51,400
{\an2}Flipping heck.
605
00:25:51,440 --> 00:25:52,560
{\an2}Not very long.
606
00:25:52,600 --> 00:25:53,840
{\an2}That's done.
607
00:25:57,960 --> 00:25:59,840
{\an2}"Make a chocolate ganache
to coat the cake."
608
00:25:59,880 --> 00:26:02,920
{\an2}Heating the cream to the point
where it should melt the chocolate.
609
00:26:02,960 --> 00:26:05,880
{\an2}I'm going to spread it with my
palette knife for the control.
610
00:26:05,920 --> 00:26:08,720
{\an2}Fingers crossed we are hiding
a world of sin.
611
00:26:08,760 --> 00:26:10,040
{\an2}"Create features for the face."
612
00:26:10,080 --> 00:26:11,560
{\an2}Rosy cheeks may look quite nice,
ooh!
613
00:26:11,600 --> 00:26:13,800
{\an2}This'll be the best bit of
the whole cake, I think.
614
00:26:13,840 --> 00:26:14,960
{\an2}This is Noel.
615
00:26:15,000 --> 00:26:17,600
{\an2}How big shall I make your sideburns?
Massive. Massive.
616
00:26:17,640 --> 00:26:21,640
{\an2}How big do you want your pupils?
This is going to be you. Massive.
617
00:26:21,680 --> 00:26:23,040
{\an2}Just surprise me.
618
00:26:23,080 --> 00:26:24,080
{\an2}Very excited.
619
00:26:24,120 --> 00:26:25,720
{\an2}It looks fairly cute.
620
00:26:25,760 --> 00:26:28,360
{\an2}MATTY: It was supposed to be
a little cuter.
621
00:26:28,400 --> 00:26:30,600
{\an2}Roll it up.
Still quite warm, you know.
622
00:26:30,640 --> 00:26:31,800
{\an2}Get it in that freezer.
623
00:26:31,840 --> 00:26:34,360
{\an2}Bakers, you have five minutes left.
624
00:26:34,400 --> 00:26:36,560
{\an2}I can't wait for a pint,
let me tell you.
625
00:26:36,600 --> 00:26:39,120
{\an2}Just gotta let it chill for, like,
a minute or something.
626
00:26:39,160 --> 00:26:41,480
{\an2}Also, there's a squirrel in
this freezer. That's not funny.
627
00:26:41,520 --> 00:26:42,920
{\an2}I don't know who did that.
628
00:26:42,960 --> 00:26:44,840
{\an2}It's gotta stop, that sort of stuff.
629
00:26:44,880 --> 00:26:47,680
{\an2}Oh, come on.
Ganache, ganache, come on.
630
00:26:47,720 --> 00:26:49,600
{\an2}Right, what do I do for the face?
631
00:26:49,640 --> 00:26:51,400
{\an2}Now, where shall I stick his face?
632
00:26:51,440 --> 00:26:53,800
{\an2}It's not quite the children's party
I was hoping for.
633
00:26:53,840 --> 00:26:55,320
{\an2}God, that's terrifying.
634
00:26:55,360 --> 00:26:56,520
{\an2}And decorate.
635
00:26:56,560 --> 00:26:58,320
{\an2}Splodge them on everywhere,
basically.
636
00:26:58,360 --> 00:27:00,000
{\an2}Legs.
637
00:27:00,040 --> 00:27:01,920
{\an2}I forgot to pipe antennas.
638
00:27:01,960 --> 00:27:02,960
{\an2}Idiot.
639
00:27:03,000 --> 00:27:05,920
{\an2}Bakers, you have one minute left.
640
00:27:05,960 --> 00:27:07,400
{\an8}Right, come on, let's move it.
641
00:27:07,440 --> 00:27:08,440
{\an2}Get the meringues on.
642
00:27:08,480 --> 00:27:10,960
{\an2}I think you need to do it again.
Shut up!
643
00:27:11,000 --> 00:27:13,200
{\an2}I need to put the soil
round it now, don't I?
644
00:27:13,240 --> 00:27:14,600
{\an2}Soil, soil it all up.
645
00:27:14,640 --> 00:27:17,280
{\an2}Move, move, move, move.
646
00:27:17,320 --> 00:27:20,040
{\an2}Dan, can I use your crumbs?
Go for it, do you need any more?
647
00:27:20,080 --> 00:27:22,680
{\an2}Do you wanna take some of this
off mine? Oh, yeah, anything.
648
00:27:22,720 --> 00:27:24,720
{\an2}Yeah, let's just go for it.
Just stick that there.
649
00:27:24,760 --> 00:27:26,320
{\an2}I'm not allowed to help you, sorry.
OK.
650
00:27:26,360 --> 00:27:28,560
{\an2}I'm sorry, Noel,
but you have been done dirty.
651
00:27:28,600 --> 00:27:31,360
{\an2}He's a bit weird,
but we still love him.
652
00:27:31,400 --> 00:27:32,600
{\an2}DAN: He's a beauty!
653
00:27:32,640 --> 00:27:34,960
{\an2}Bakers, your time is up.
654
00:27:35,960 --> 00:27:39,200
{\an2}Please bring your caterpillars
down to the gingham table
655
00:27:39,240 --> 00:27:42,160
{\an2}and place them behind
your photographs.
656
00:27:43,800 --> 00:27:46,080
{\an2}If anyone buys me one
of these for my birthday
657
00:27:46,120 --> 00:27:48,640
{\an2}I'm going to literally be fuming.
658
00:27:48,680 --> 00:27:50,920
{\an2}I think I made a mistake
by doing Noel.
659
00:27:50,960 --> 00:27:52,400
{\an2}He's terrifying.
660
00:27:54,360 --> 00:27:57,280
{\an8}It's judgment time
for the bakers' caterpillar cakes.
661
00:27:59,600 --> 00:28:01,800
{\an2}Paul and Prue are looking
for a light sponge
662
00:28:01,840 --> 00:28:04,440
{\an2}with a smooth chocolate
buttercream filling,
663
00:28:04,480 --> 00:28:08,640
{\an2}coated with a shiny ganache,
decorated with meringue features.
664
00:28:08,680 --> 00:28:11,240
{\an2}As always... OK.
665
00:28:11,280 --> 00:28:14,360
{\an2}..they have no idea
whose bake is whose.
666
00:28:14,400 --> 00:28:17,880
{\an2}Shall we start with this
strange-looking animal here?
667
00:28:17,920 --> 00:28:19,040
{\an2}This is unusual.
668
00:28:19,080 --> 00:28:20,840
{\an2}It's quite a scary-looking face,
to be honest.
669
00:28:20,880 --> 00:28:22,800
{\an2}It is quite scary,
but it's quite neat.
670
00:28:22,840 --> 00:28:24,040
{\an2}It's got lots of legs.
671
00:28:24,080 --> 00:28:25,800
{\an2}No antennae. It looks like a train.
672
00:28:27,160 --> 00:28:28,960
{\an2}The filling doesn't look too bad.
673
00:28:29,000 --> 00:28:30,800
{\an2}There's a little bit of
a swirl there.
674
00:28:30,840 --> 00:28:33,240
{\an2}Lots of buttercream in there.
Yeah, there is.
675
00:28:35,400 --> 00:28:36,760
{\an2}The chocolate in there's quite nice.
676
00:28:36,800 --> 00:28:38,280
{\an2}The sponge feels quite dry, though.
677
00:28:38,320 --> 00:28:41,080
{\an2}I think that's slightly overdone.
678
00:28:41,120 --> 00:28:43,880
{\an2}Moving on, this seems
slightly all over the place.
679
00:28:43,920 --> 00:28:46,160
{\an2}Running out of time
could have been a big problem.
680
00:28:46,200 --> 00:28:48,920
{\an2}The legs are there, no antennae.
681
00:28:48,960 --> 00:28:50,800
{\an2}This one feels
a bit softer on the sponge.
682
00:28:50,840 --> 00:28:52,920
{\an2}Yeah, it does, and a little less
buttercream, which is good.
683
00:28:52,960 --> 00:28:53,960
{\an2}A little less.
684
00:28:57,240 --> 00:28:59,040
{\an2}The Swiss meringue buttercream
is delicious on that
685
00:28:59,080 --> 00:29:01,120
{\an2}and the ganache is pretty good.
And the cake is good.
686
00:29:01,160 --> 00:29:03,320
{\an2}I don't think it's
particularly neat, though.
687
00:29:03,360 --> 00:29:04,400
{\an2}Moving on to this one.
688
00:29:04,440 --> 00:29:06,680
{\an2}Legs are good, antenna is there.
689
00:29:06,720 --> 00:29:09,800
{\an1}It's got Noel's face on the front.
LAUGHTER
690
00:29:09,840 --> 00:29:11,440
{\an2}With his tongue stuck out.
691
00:29:11,480 --> 00:29:13,720
{\an2}Yeah. But it's not scary.
692
00:29:13,760 --> 00:29:16,120
{\an2}Thanks, Prue. Mine or the cake?
693
00:29:17,760 --> 00:29:20,000
{\an2}I like the decoration on this,
I think it's pretty good.
694
00:29:20,040 --> 00:29:21,200
{\an2}Yeah, I think it's good.
695
00:29:21,240 --> 00:29:22,760
{\an2}It's very light.
696
00:29:26,240 --> 00:29:27,680
{\an2}That is delicious.
That's a kid's delight.
697
00:29:27,720 --> 00:29:28,840
{\an2}I mean, that's... It's gorgeous.
698
00:29:28,880 --> 00:29:30,480
{\an2}That's a kids' birthday party,
that's amazing.
699
00:29:30,520 --> 00:29:32,520
{\an2}It's delicious. Moving on.
700
00:29:32,560 --> 00:29:34,920
{\an2}It's a bit short on legs,
this caterpillar.
701
00:29:34,960 --> 00:29:36,080
{\an2}Very much so.
702
00:29:36,120 --> 00:29:39,080
{\an2}Everything's in place,
it just looks a bit messy.
703
00:29:39,120 --> 00:29:40,440
{\an2}Oop...
704
00:29:44,760 --> 00:29:46,280
{\an2}Bit drier, that one.
705
00:29:46,320 --> 00:29:48,040
{\an2}Cake is bit drier,
but it's still delicious.
706
00:29:48,080 --> 00:29:49,160
{\an2}It is lovely.
707
00:29:50,760 --> 00:29:53,040
{\an2}This looks a bit of a mess.
708
00:29:53,080 --> 00:29:55,840
{\an2}This is a very skinny caterpillar.
It's a very small one, yeah.
709
00:29:55,880 --> 00:29:57,320
{\an2}Look at the size of those legs.
710
00:29:57,360 --> 00:30:00,960
{\an2}I don't think the baker understood
about how to make the ridges.
711
00:30:01,000 --> 00:30:03,600
{\an2}Yeah, it's very, very small.
At some kid's party,
712
00:30:03,640 --> 00:30:05,960
{\an2}they'd be a little bit disappointed
with this one.
713
00:30:06,000 --> 00:30:09,960
{\an2}It seems to be all Swiss meringue
buttercream than sponge.
714
00:30:12,320 --> 00:30:15,920
{\an2}Over-mixed, over-baked,
either-either or both.
715
00:30:15,960 --> 00:30:18,160
{\an2}Very good face, though.
716
00:30:18,200 --> 00:30:22,520
{\an2}The caterpillar cakes will now be
ranked from last to first place.
717
00:30:22,560 --> 00:30:26,160
{\an2}In fifth spot, we have this one.
718
00:30:26,200 --> 00:30:27,440
{\an2}That's me.
719
00:30:27,480 --> 00:30:29,320
{\an2}Dan, not quite sure what this is.
720
00:30:29,360 --> 00:30:31,760
{\an2}I cut my things the wrong way.
Hence it's small.
721
00:30:31,800 --> 00:30:33,960
{\an2}In fourth place we have this one.
722
00:30:34,000 --> 00:30:37,000
{\an2}Josh. Tastes all right,
but the cake's a bit tough.
723
00:30:37,040 --> 00:30:39,360
{\an2}And in third spot, we have this one.
724
00:30:39,400 --> 00:30:41,040
{\an2}Matty, the sponge was a
little bit dry
725
00:30:41,080 --> 00:30:43,640
{\an2}but you managed to get all
the elements pretty much there.
726
00:30:43,680 --> 00:30:46,080
{\an2}In second place we have this one.
727
00:30:46,120 --> 00:30:47,320
{\an2}Who's that?
728
00:30:48,560 --> 00:30:50,960
{\an2}Cristy,
this tastes absolutely delicious
729
00:30:51,000 --> 00:30:54,280
{\an2}and it's a beautifully made sponge
but it doesn't look great.
730
00:30:54,320 --> 00:30:57,040
{\an2}I had to remake it all
and rush it. sorry.
731
00:30:57,080 --> 00:30:59,600
{\an2}And in first spot, we have this one.
732
00:30:59,640 --> 00:31:01,680
{\an2}Tasha, this is pretty good.
733
00:31:01,720 --> 00:31:04,320
{\an2}You have all the elements in place
and it's beautifully round as well.
734
00:31:04,360 --> 00:31:06,040
{\an2}That's a decent cake, well done.
735
00:31:07,720 --> 00:31:09,320
{\an2}Even if it does look like Noel.
736
00:31:11,360 --> 00:31:12,720
{\an2}First in Technical.
737
00:31:12,760 --> 00:31:15,320
{\an2}Maybe I'll just base everything on
Noel's face from now on.
738
00:31:15,360 --> 00:31:16,720
{\an2}I knew I was going to come last.
739
00:31:16,760 --> 00:31:18,240
{\an2}It's tough when you're working at
the front,
740
00:31:18,280 --> 00:31:20,320
{\an2}you can't see what everyone else is
doing behind you, can you?
741
00:31:20,360 --> 00:31:21,800
{\an2}That's the problem,
you can't copy people.
742
00:31:21,840 --> 00:31:24,160
{\an2}I mean,
it was an absolute nightmare.
743
00:31:24,200 --> 00:31:27,040
{\an2}Never want to do it again,
but I can't believe it.
744
00:31:27,080 --> 00:31:28,400
{\an2}I'm so proud of myself.
745
00:31:35,360 --> 00:31:38,080
{\an2}Party Week, Matty's definitely
bringing the party.
746
00:31:38,120 --> 00:31:39,400
{\an2}He got a handshake,
747
00:31:39,440 --> 00:31:41,560
{\an2}those sausage rolls were
off the scale.
748
00:31:41,600 --> 00:31:43,320
{\an2}They were,
but he was third in Technical,
749
00:31:43,360 --> 00:31:44,920
{\an2}so he let himself down a bit.
750
00:31:44,960 --> 00:31:46,080
{\an2}Tasha won the Technical.
751
00:31:46,120 --> 00:31:49,400
{\an2}Obviously, she slightly cheated by
using my face on a caterpillar.
752
00:31:49,440 --> 00:31:52,840
{\an2}Obviously she was going to
win with your face on it.
753
00:31:52,880 --> 00:31:54,320
{\an2}It's between Matty and Tash
754
00:31:54,360 --> 00:31:57,480
{\an2}who at the moment are
in line for Star Baker.
755
00:31:57,520 --> 00:32:02,240
{\an2}That leaves Josh,
Cristy and Dan in trouble.
756
00:32:02,280 --> 00:32:03,360
{\an2}I'm so surprised at Dan,
757
00:32:03,400 --> 00:32:05,600
{\an2}because Dan started off
the Star Baker.
758
00:32:05,640 --> 00:32:09,040
{\an2}Is there anything in the fact that
when you become Star Baker,
759
00:32:09,080 --> 00:32:11,360
{\an2}then the following week
you're rubbish?
760
00:32:11,400 --> 00:32:14,760
{\an2}Oh, darling, it's the curse of
Star Baker. It's well-known.
761
00:32:14,800 --> 00:32:15,800
{\an2}It's actually a real thing.
762
00:32:15,840 --> 00:32:18,680
{\an2}Also, if they win Star Baker, then
next week I turn their ovens off.
763
00:32:27,760 --> 00:32:28,800
{\an2}Welcome back, bakers,
764
00:32:28,840 --> 00:32:31,720
{\an2}to your final challenge
of Party Week.
765
00:32:31,760 --> 00:32:34,160
{\an2}Let's hope no-one goes too hard
too soon.
766
00:32:34,200 --> 00:32:35,400
{\an2}That's true.
767
00:32:35,440 --> 00:32:39,520
{\an2}Now...
SHE WHEEZES WITH LAUGHTER
768
00:32:39,560 --> 00:32:41,840
{\an2}That's my life mantra.
769
00:32:41,880 --> 00:32:43,320
{\an1}THEY SIGH
770
00:32:43,360 --> 00:32:45,200
{\an2}So, for your Showstopper challenge,
771
00:32:45,240 --> 00:32:47,120
{\an2}the judges would like you to create
772
00:32:47,160 --> 00:32:50,680
{\an2}an incredible
anything-but-beige buffet.
773
00:32:50,720 --> 00:32:51,840
{\an2}We don't want beige,
774
00:32:51,880 --> 00:32:53,680
{\an2}so let's hope none
of you are thinking
775
00:32:53,720 --> 00:32:56,280
{\an2}of serving up my Auntie June's
living room,
776
00:32:56,320 --> 00:32:59,200
{\an2}which is a hell of a beige room.
777
00:32:59,240 --> 00:33:02,080
{\an2}Paul and Prue would love you
to create a colourful
778
00:33:02,120 --> 00:33:06,000
{\an2}and highly decorative display of
a mixture of sweet
779
00:33:06,040 --> 00:33:08,120
{\an2}and savoury party bakes.
780
00:33:08,160 --> 00:33:12,920
{\an2}You have a whopping four-and-a-half
hours to complete this task.
781
00:33:12,960 --> 00:33:15,360
{\an2}So don't waste it, party people.
782
00:33:15,400 --> 00:33:16,880
{\an2}We wanna see you twerking.
783
00:33:16,920 --> 00:33:19,120
{\an2}On your marks. Get set. Bake!
784
00:33:21,360 --> 00:33:24,200
{\an2}Stacks of work, not enough time,
living the dream,
785
00:33:24,240 --> 00:33:25,920
{\an2}what can go wrong? Everything.
786
00:33:25,960 --> 00:33:28,360
{\an2}Biggest challenge is just trying
to get all the components made
787
00:33:28,400 --> 00:33:31,600
{\an2}and give myself enough time
to get a nice decorative finish
on everything, really.
788
00:33:31,640 --> 00:33:36,880
{\an2}It's like order of operations.
I'm just gonna try and stay calm.
789
00:33:36,920 --> 00:33:39,560
{\an2}The bakers' tricky task is
to reinvent
790
00:33:39,600 --> 00:33:41,880
{\an2}the buffet's stale image of beige,
791
00:33:41,920 --> 00:33:47,160
{\an2}bland bakes by creating colourful
and highly decorative party food.
792
00:33:47,200 --> 00:33:49,480
{\an2}I am starting off with my bread.
793
00:33:49,520 --> 00:33:53,400
{\an2}I'm using beetroot just to colour,
you can't taste it at all.
794
00:33:53,440 --> 00:33:55,840
{\an2}This is gonna be a,
a couronne so a bread.
795
00:33:55,880 --> 00:33:58,800
{\an2}I've got the green colouring by
using some pureed spinach.
796
00:33:58,840 --> 00:34:01,320
{\an2}We want a mixture of savoury
and sweet.
797
00:34:01,360 --> 00:34:03,000
{\an2}At least 12 of each of them.
798
00:34:03,040 --> 00:34:06,120
{\an2}We're actually asking them to
do quite a big catering job.
799
00:34:06,160 --> 00:34:08,000
{\an2}Four-and-a-half hours is long,
isn't it?
800
00:34:08,040 --> 00:34:10,640
{\an2}I know. I, I did ask for six.
I got politely turned down.
801
00:34:10,680 --> 00:34:13,040
{\an2}To do multiple baking, it's about
your timetable.
802
00:34:13,080 --> 00:34:14,960
{\an2}While something's in
the oven or cooling or in
803
00:34:15,000 --> 00:34:17,400
{\an2}the fridge you should be cracking on
with something else.
804
00:34:17,440 --> 00:34:19,840
{\an2}If there's a dead time,
you're doing something wrong.
805
00:34:19,880 --> 00:34:24,360
{\an2}I'm trying to multitask,
which is far from my forte.
806
00:34:24,400 --> 00:34:25,800
{\an2}Getting close now,
807
00:34:25,840 --> 00:34:27,280
{\an2}it's semifinals next week
808
00:34:27,320 --> 00:34:30,400
{\an2}and I want to see the bakers really
show off what they can do
809
00:34:30,440 --> 00:34:32,600
{\an2}but they don't wanna push themselves
810
00:34:32,640 --> 00:34:34,840
{\an2}too much that they fall off
the cliff.
811
00:34:34,880 --> 00:34:38,320
{\an2}I do think that many great bakers
slip up
812
00:34:38,360 --> 00:34:40,320
{\an2}because they're too ambitious.
813
00:34:40,360 --> 00:34:42,520
{\an2}You can have the most
wonderful vision
814
00:34:42,560 --> 00:34:44,040
{\an2}but if you can't make it happen in
815
00:34:44,080 --> 00:34:46,760
{\an2}the time it's not gonna be
worth anything.
816
00:34:49,640 --> 00:34:51,680
{\an2}In this gigantic challenge...
817
00:34:51,720 --> 00:34:53,320
{\an2}Is that your first book?
818
00:34:53,360 --> 00:34:56,480
{\an2}Yeah, my first book, yeah,
there's only 26 things to do.
819
00:34:56,520 --> 00:34:59,160
{\an2}..Josh and Tasha are starting
with savoury breads...
820
00:34:59,200 --> 00:35:01,680
{\an2}I'm gonna make a pesto,
which I'm gonna mix into it.
821
00:35:01,720 --> 00:35:03,760
{\an2}So you've got some be
beautiful flavours.
822
00:35:03,800 --> 00:35:07,120
{\an2}..while Dan, Matty and Cristy kick
off with pastry.
823
00:35:07,160 --> 00:35:10,040
{\an2}I've got curry powder
and turmeric going in there.
824
00:35:10,080 --> 00:35:12,120
{\an2}So it'll be bright yellow.
825
00:35:12,160 --> 00:35:14,800
{\an2}That's the shortcrust pastry
for my curry pies.
826
00:35:14,840 --> 00:35:17,120
{\an2}Hello, Dan.
Good morning. Hello, Dan.
827
00:35:17,160 --> 00:35:18,840
{\an2}How we doing, all right?
Hello, hello.
828
00:35:18,880 --> 00:35:20,600
{\an2}Dan, we need to know
about your buffet.
829
00:35:20,640 --> 00:35:23,920
{\an2}So I'm doing a prehistoric-themed
anything but beige buffet today.
830
00:35:23,960 --> 00:35:27,040
{\an2}For my savoury element, I'm doing
chicken curry dinosaur feet.
831
00:35:27,080 --> 00:35:29,280
{\an2}They'll be trotting up my
presentation board.
832
00:35:29,320 --> 00:35:34,040
{\an2}For my sweet elements I'm doing some
ankylosaurus tea cakes.
833
00:35:34,080 --> 00:35:35,400
{\an2}Tell us about them.
834
00:35:35,440 --> 00:35:37,000
{\an2}Apparently they had a brain
the size of a walnut
835
00:35:37,040 --> 00:35:39,200
{\an2}so I'm putting a little walnut
on top for decoration
836
00:35:39,240 --> 00:35:40,760
{\an2}cos they had like armour on as well.
837
00:35:40,800 --> 00:35:43,600
{\an2}Yeah. And two little fondant horns
and a big grumpy face.
838
00:35:43,640 --> 00:35:45,040
{\an2}Clever.
839
00:35:45,080 --> 00:35:49,640
{\an2}Dan's giant Jurassic buffet features
not only savoury dinosaur feet
840
00:35:49,680 --> 00:35:53,240
{\an2}curry pies but sweet,
lemon shortbread fossils,
841
00:35:53,280 --> 00:35:55,480
{\an2}ankylosaurus head teacakes,
842
00:35:55,520 --> 00:35:56,960
{\an2}cake pop stones
843
00:35:57,000 --> 00:36:00,840
{\an2}and white chocolate dinosaur eggs
in chocolate nests.
844
00:36:00,880 --> 00:36:03,000
{\an2}How many things are you doing,
five, six?
845
00:36:03,040 --> 00:36:06,040
{\an2}Six. This is so ambitious.
Maybe he'll pull it off.
846
00:36:06,080 --> 00:36:09,360
{\an2}To be honest it's simple elements
done, hopefully, really
well that's what I'm hoping today.
847
00:36:09,400 --> 00:36:11,520
{\an2}Thank you very much. Thank you very
much, cheers. Thank you.
848
00:36:11,560 --> 00:36:14,680
{\an2}I've got a lot to do it appears,
doesn't it? Yeah!
849
00:36:14,720 --> 00:36:16,560
{\an2}While Dan's plan is quantity,
850
00:36:16,600 --> 00:36:20,640
{\an2}doing half as many bakes,
Josh is prioritising precision.
851
00:36:20,680 --> 00:36:23,160
{\an2}A very, very meticulous
schedule for today.
852
00:36:23,200 --> 00:36:25,560
{\an2}It's the quarterfinal
so I've planned things down
853
00:36:25,600 --> 00:36:27,880
{\an2}to it, every single ingredient is
thought through
854
00:36:27,920 --> 00:36:30,040
{\an2}and has a reason why I did it.
855
00:36:30,080 --> 00:36:33,600
{\an2}Creating his second Christmas-themed
bake of the competition,
856
00:36:33,640 --> 00:36:36,360
{\an2}Josh's festive buffet will have
sweet white chocolate
857
00:36:36,400 --> 00:36:38,800
{\an2}and coconut snowman macarons,
858
00:36:38,840 --> 00:36:41,720
{\an2}choux bun Christmas puddings
with chocolate craquelin.
859
00:36:41,760 --> 00:36:43,120
{\an2}His savoury bake will be
860
00:36:43,160 --> 00:36:44,680
{\an2}a traditional French Christmas
861
00:36:44,720 --> 00:36:46,480
{\an2}couronne wreath with cheese,
862
00:36:46,520 --> 00:36:47,680
{\an2}spinach and pesto.
863
00:36:47,720 --> 00:36:48,920
{\an2}What do you love about Christmas?
864
00:36:48,960 --> 00:36:51,440
{\an2}I love doing the themed baking
you see. So Christmas is an easy one
865
00:36:51,480 --> 00:36:53,640
{\an2}to do isn't it, cos there's so many
Christmas bakes, isn't there?
866
00:36:53,680 --> 00:36:55,400
{\an2}There's something quite
elf-like about you.
867
00:36:55,440 --> 00:36:58,120
{\an2}I've got elf socks I nearly wore
today. It's too hot.
868
00:36:58,160 --> 00:37:00,440
{\an2}Have you? I was gonna have them up
here with red and white.
869
00:37:00,480 --> 00:37:03,200
{\an2}Put 'em on for the judging.
870
00:37:03,240 --> 00:37:05,320
{\an2}When it comes to their
savoury bakes...
871
00:37:05,360 --> 00:37:08,000
{\an2}It'll be spicy,
a little bit of a kick to it.
872
00:37:08,040 --> 00:37:11,080
{\an2}..the bakers need to ensure
they deliver not only on colour
873
00:37:11,120 --> 00:37:12,360
{\an2}but delicious flavour.
874
00:37:12,400 --> 00:37:14,200
{\an2}I'm just putting madras curry powder
in it.
875
00:37:14,240 --> 00:37:16,440
{\an2}It goes really nice with
coconut milk, I've found.
876
00:37:16,480 --> 00:37:18,920
{\an2}So more than one baker's
embracing Indian flavours.
877
00:37:18,960 --> 00:37:21,440
{\an2}So we've got curry
powder, fenugreek.
878
00:37:21,480 --> 00:37:23,480
{\an2}I guess it's like a take on a balti
879
00:37:23,520 --> 00:37:26,000
{\an2}but I don't wanna call it that in
case I've, erm,
880
00:37:26,040 --> 00:37:29,240
{\an2}not quite hit the brief.
If I call it curry, it's open-ended.
881
00:37:29,280 --> 00:37:31,400
{\an2}PE teacher Matty's going sporty
882
00:37:31,440 --> 00:37:34,200
{\an2}with curry-filled colourful
cricket ball pies,
883
00:37:34,240 --> 00:37:36,320
{\an2}basketball creme brulee doughnuts,
884
00:37:36,360 --> 00:37:38,160
{\an2}green tennis ball macarons
885
00:37:38,200 --> 00:37:41,520
{\an2}and a golf course of chocolate
and orange cupcakes.
886
00:37:41,560 --> 00:37:43,880
{\an2}Oh, this is the party I wanna be at.
887
00:37:43,920 --> 00:37:45,760
{\an2}Pies, cupcakes, doughnuts.
888
00:37:45,800 --> 00:37:49,600
{\an2}Is this the sort of buffet you'd put
on for your kids at school?
889
00:37:49,640 --> 00:37:51,240
{\an2}No. No!
890
00:37:51,280 --> 00:37:54,200
{\an2}I'd have a buffet all day
long, a Chinese buffet.
891
00:37:54,240 --> 00:37:55,880
{\an2}Oh, yeah. Oh, come on.
892
00:37:55,920 --> 00:37:58,200
{\an2}If the bakers are to deliver
the kind of spread
893
00:37:58,240 --> 00:38:02,800
{\an2}the judges expect it means juggling
both savoury bakes and sweet.
894
00:38:02,840 --> 00:38:05,680
{\an2}This is pistachio
and raspberry Viennese biscuit.
895
00:38:05,720 --> 00:38:07,840
{\an2}Pretty strong flavours.
896
00:38:07,880 --> 00:38:10,680
{\an2}That is just fossil biscuits.
Trilobites and ammonites.
897
00:38:10,720 --> 00:38:13,320
{\an2}The flavours are chocolate
898
00:38:13,360 --> 00:38:16,520
{\an2}and orange, which is hopefully gonna
be quite nice.
899
00:38:16,560 --> 00:38:18,400
{\an2}Also going big on chocolate...
900
00:38:18,440 --> 00:38:20,240
{\an2}Making my Swiss roll.
901
00:38:20,280 --> 00:38:22,640
{\an2}..Cristy's celebrating
a king of confectionery.
902
00:38:22,680 --> 00:38:24,960
{\an2}The theme's Willy Wonka.
903
00:38:25,000 --> 00:38:27,160
{\an2}When I was a child that was my
favourite film so,
904
00:38:27,200 --> 00:38:30,200
{\an2}yeah, hopefully I'll do it justice.
905
00:38:30,240 --> 00:38:31,320
{\an2}Full of innovation,
906
00:38:31,360 --> 00:38:34,840
{\an2}Cristy's marvellous sweet factory
buffet will have pink chocolate
907
00:38:34,880 --> 00:38:36,360
{\an2}Swiss roll lollipops
908
00:38:36,400 --> 00:38:38,160
{\an2}and lemon meringue cupcakes
909
00:38:38,200 --> 00:38:39,760
{\an2}topped with toadstools.
910
00:38:39,800 --> 00:38:41,880
{\an2}Her savoury bake continues the theme
911
00:38:41,920 --> 00:38:44,200
{\an2}with candy cane style cheese twists
912
00:38:44,240 --> 00:38:47,160
{\an2}and spiced beef and onion patties
913
00:38:47,200 --> 00:38:48,800
{\an2}shaped as sweets.
914
00:38:48,840 --> 00:38:50,800
{\an2}It's going to be one of those things
that twists your brain.
915
00:38:50,840 --> 00:38:52,160
{\an2}It looks sweet. Yeah.
916
00:38:52,200 --> 00:38:54,480
{\an2}And it's going to be savoury.
Yeah, that sort of thing, yeah.
917
00:38:54,520 --> 00:38:55,680
{\an2}I like the sound of this.
918
00:38:55,720 --> 00:38:58,320
{\an2}I've practised loads but God knows
what'll happen in here.
919
00:38:58,360 --> 00:39:00,640
{\an2}Hopefully it'll be good.
Yeah. Thank you, Cristy.
920
00:39:00,680 --> 00:39:01,720
{\an2}Thank you, guys.
921
00:39:01,760 --> 00:39:05,040
{\an2}With one hour gone, a batch
of sweet bakes are the first
922
00:39:05,080 --> 00:39:06,080
{\an2}to hit the oven.
923
00:39:06,120 --> 00:39:08,280
{\an2}170 for 20 minutes.
924
00:39:08,320 --> 00:39:13,400
{\an2}And the bakers are on to assembling
their savoury breads and pastries.
925
00:39:13,440 --> 00:39:16,320
{\an2}Just putting my dinosaur feet
together now.
926
00:39:16,360 --> 00:39:18,760
{\an2}They're like canapes really.
Just bitesize trinkets.
927
00:39:18,800 --> 00:39:21,880
{\an2}This is the beef and onion
filling for the pastries.
928
00:39:21,920 --> 00:39:24,320
{\an2}The pies are red because they're
gonna be cricket balls.
929
00:39:24,360 --> 00:39:26,440
{\an2}I'm hoping that it dies down
a little bit,
930
00:39:26,480 --> 00:39:28,360
{\an2}it's quite vibrant at the moment.
931
00:39:28,400 --> 00:39:31,600
{\an2}Looks beautiful. Nice and green,
very well proved. This is all good.
932
00:39:31,640 --> 00:39:33,720
{\an2}I'm actually just gonna stick it
back in for
933
00:39:33,760 --> 00:39:36,560
{\an2}a bit longer.
It's not quite stretchy enough.
934
00:39:36,600 --> 00:39:40,800
{\an2}All the bread dread.
So I'm doing a farmyard party.
935
00:39:40,840 --> 00:39:43,240
{\an2}It's basically how I remember
my parties.
936
00:39:43,280 --> 00:39:46,280
{\an2}I'm sure my parents remember them as
being very stressful with a lot
937
00:39:46,320 --> 00:39:49,360
{\an2}of like six-year-olds
running around, high on sugar.
938
00:39:49,400 --> 00:39:51,680
{\an2}But, erm, I remember them being
great.
939
00:39:51,720 --> 00:39:56,040
{\an2}Tasha's farmyard buffet celebrates
parties from her childhood
940
00:39:56,080 --> 00:39:58,160
{\an2}with sweet choux bun lambs filled
941
00:39:58,200 --> 00:39:59,920
{\an2}with blackberry creme diplomat,
942
00:39:59,960 --> 00:40:02,960
{\an2}raspberry and pistachio biscuit
wagon wheels,
943
00:40:03,000 --> 00:40:06,200
{\an2}and after taking Star Baker in
Bread Week, she hopes
944
00:40:06,240 --> 00:40:10,200
{\an2}to play to her strengths with
za'atar and sumac milk bread pigs.
945
00:40:10,240 --> 00:40:12,560
{\an2}Bread Week was great week for me
946
00:40:12,600 --> 00:40:17,320
{\an2}but this is the Bake Off
and I don't wanna get complacent.
947
00:40:17,360 --> 00:40:19,720
{\an2}Cupcakes are done.
948
00:40:19,760 --> 00:40:22,880
{\an2}We're onto the doughnuts, which
I already regret deciding
949
00:40:22,920 --> 00:40:25,280
{\an2}to do cos they
need to prove twice.
950
00:40:25,320 --> 00:40:29,160
{\an2}Biscuits are done. So I'm gonna move
on to my ankylosaurus teacakes.
951
00:40:29,200 --> 00:40:31,000
{\an2}This is the candy cane twists.
952
00:40:31,040 --> 00:40:33,440
{\an2}When they're done, they'll look
quite good cos they're twisted with
953
00:40:33,480 --> 00:40:34,800
{\an2}the white dough.
954
00:40:34,840 --> 00:40:36,360
{\an2}I've got pesto, fresh tomato,
955
00:40:36,400 --> 00:40:38,760
{\an2}sundried tomatoes
and some cheese for the couronne.
956
00:40:38,800 --> 00:40:40,240
{\an2}Just gonna get these shaped
957
00:40:40,280 --> 00:40:42,520
{\an2}and then they just need
to be proved and then baked.
958
00:40:42,560 --> 00:40:44,480
{\an2}Do you think you've learnt
a lot from the tent?
959
00:40:44,520 --> 00:40:45,920
{\an2}Yeah, I've, I've learnt loads.
960
00:40:45,960 --> 00:40:47,720
{\an2}I've followed Paul for a long time.
961
00:40:47,760 --> 00:40:50,160
{\an2}When you say you've followed Paul
for a long time, do you mean online?
962
00:40:50,200 --> 00:40:52,200
{\an2}I've followed him on
the Bake Off and obviously with,
963
00:40:52,240 --> 00:40:54,080
{\an2}uh, with his books and things.
964
00:40:54,120 --> 00:40:56,200
{\an2}Yeah, sort of tailgating his car.
965
00:40:56,240 --> 00:40:58,360
{\an2}I sometimes get in his glove box.
966
00:40:59,560 --> 00:41:01,960
{\an2}He reaches in there for
a Marlboro and I go, "Ah!"
967
00:41:02,000 --> 00:41:03,960
{\an2}and he's like, "Aaah!"
968
00:41:06,400 --> 00:41:09,680
{\an2}Bakers, you are halfway through.
969
00:41:09,720 --> 00:41:12,800
{\an2}I'm behind time.
They needed to be proving ages ago.
970
00:41:12,840 --> 00:41:14,520
{\an2}Do you wanna feel?
971
00:41:14,560 --> 00:41:16,240
{\an2}I like the big one.
972
00:41:16,280 --> 00:41:17,600
{\an2}In you go, kidda.
973
00:41:20,200 --> 00:41:22,560
{\an2}Get my pies in.
974
00:41:22,600 --> 00:41:26,640
{\an2}Anything but beige, that's a hell of
a title, isn't it, for a buffet?
975
00:41:26,680 --> 00:41:28,120
{\an2}Half an hour at 180.
976
00:41:28,160 --> 00:41:30,360
{\an2}We've got curries from Dan again.
977
00:41:30,400 --> 00:41:32,240
{\an2}He's doing about six things.
978
00:41:32,280 --> 00:41:34,240
{\an2}I'd rather he does three
and smashes it out of
979
00:41:34,280 --> 00:41:36,760
{\an2}the park than six which
are adequate.
980
00:41:36,800 --> 00:41:38,880
{\an2}These are gonna be my
dinosaur eggs.
981
00:41:38,920 --> 00:41:40,400
{\an2}But some of them are more simple
than others,
982
00:41:40,440 --> 00:41:42,720
{\an2}maybe he'll pull it off.
He sometimes does.
983
00:41:42,760 --> 00:41:45,760
{\an2}I am making choux pastry now
for my choux lambs.
984
00:41:45,800 --> 00:41:49,560
{\an2}Tasha and Dan are always the ones
who are most ambitious.
985
00:41:49,600 --> 00:41:51,400
{\an2}I've gotta get an absolute
wriggle on.
986
00:41:51,440 --> 00:41:53,720
{\an2}They're in at 180
for about 20 minutes.
987
00:41:53,760 --> 00:41:55,320
{\an2}Josh is back at Christmas.
988
00:41:55,360 --> 00:41:57,320
{\an2}Christmas.
The couronne idea with the spinach,
989
00:41:57,360 --> 00:41:58,960
{\an2}it may look OK. I'm a bit concerned
990
00:41:59,000 --> 00:42:01,120
{\an2}about the flavour being
a little bit bland.
991
00:42:01,160 --> 00:42:02,640
{\an2}This is snowmen macarons.
992
00:42:02,680 --> 00:42:05,280
{\an2}Just wanted to try and show some
more skills today with these.
993
00:42:05,320 --> 00:42:08,280
{\an2}170 for 25 minutes.
994
00:42:08,320 --> 00:42:11,760
{\an2}I think when you look at Matty,
fairly straightforward.
995
00:42:11,800 --> 00:42:14,240
{\an2}What's next? Um, macarons.
996
00:42:14,280 --> 00:42:15,560
{\an2}Matty looks quite organised.
997
00:42:15,600 --> 00:42:17,360
{\an2}He does actually, he does.
998
00:42:17,400 --> 00:42:21,280
{\an2}It's the meringue for the top of
the little lemon meringue pies.
999
00:42:21,320 --> 00:42:23,240
{\an2}And Cristy,
I love her Willy Wonka theme.
1000
00:42:23,280 --> 00:42:24,720
{\an2}Yeah... Yeah.
1001
00:42:24,760 --> 00:42:26,120
{\an2}I think she's got a good idea.
1002
00:42:26,160 --> 00:42:30,240
{\an2}The only danger is over-complicating
them and therefore messing them up.
1003
00:42:30,280 --> 00:42:32,040
{\an2}I think at this stage in
the quarterfinals,
1004
00:42:32,080 --> 00:42:33,960
{\an2}starting to whittle it down
and I think it's,
1005
00:42:34,000 --> 00:42:36,440
{\an2}it's getting more
and more complicated to judge this.
1006
00:42:36,480 --> 00:42:39,400
{\an2}# Running round the tent
Running round the tent
1007
00:42:39,440 --> 00:42:42,840
{\an2}# Running round, running round
Running round the tent. #
1008
00:42:42,880 --> 00:42:46,960
{\an2}Bakers, you have one hour left
of this party.
1009
00:42:47,000 --> 00:42:49,560
{\an2}This is outrageous.
1010
00:42:49,600 --> 00:42:51,280
{\an2}We're gonna kick you out in an hour.
1011
00:42:51,320 --> 00:42:53,560
{\an2}We have to go to bed.
We've gotta get some sleep.
1012
00:42:53,600 --> 00:42:56,280
{\an2}We're getting a bit tighter on
time now with everything.
1013
00:42:56,320 --> 00:42:58,120
{\an2}Pig breads in the oven.
1014
00:42:58,160 --> 00:43:00,000
{\an2}What am I doing now? Anybody know?
1015
00:43:00,040 --> 00:43:02,720
{\an2}Oh, yeah, I'm now gonna get the
ankylosaurus teacakes filled.
1016
00:43:02,760 --> 00:43:05,800
{\an2}Pies are demoulded.
Um, macarons are in.
1017
00:43:05,840 --> 00:43:08,800
{\an2}They need 14 minutes.
So we're onto the doughnuts.
1018
00:43:08,840 --> 00:43:11,720
{\an2}Couple of minutes each side.
I just go by sight.
1019
00:43:11,760 --> 00:43:14,640
{\an2}Never used a deep fat fryer though.
1020
00:43:14,680 --> 00:43:16,560
{\an2}Yeah, I'm really pleased with
the bread,
1021
00:43:16,600 --> 00:43:19,040
{\an2}looking nice and green.
15 minutes for the macarons.
1022
00:43:19,080 --> 00:43:23,000
{\an2}Gonna quickly make the ganache
and get the jam on now for those.
1023
00:43:23,040 --> 00:43:25,360
{\an2}I just hope my twists are all right,
they're in there.
1024
00:43:25,400 --> 00:43:26,880
{\an2}I've just gotta not look, haven't I?
1025
00:43:26,920 --> 00:43:28,400
{\an2}And just let 'em do their thing.
1026
00:43:28,440 --> 00:43:31,360
{\an2}I'm just gonna roll up
the Swiss roll now.
1027
00:43:31,400 --> 00:43:33,720
{\an2}It's a big bake, isn't it?
This is a big one.
1028
00:43:33,760 --> 00:43:36,200
{\an2}It's too big for me.
You decided to do a dinosaur.
1029
00:43:36,240 --> 00:43:37,960
{\an2}I know, yeah. It was your idea.
1030
00:43:38,000 --> 00:43:40,160
{\an2}I know it was. Yeah, and it was my
idea to loads of things with it
1031
00:43:40,200 --> 00:43:42,880
{\an2}as well, wasn't it? But I'm not...
Oh, what's that, is that my two
minutes up?
1032
00:43:42,920 --> 00:43:44,120
{\an2}Yeah, that's your two minutes up.
1033
00:43:44,160 --> 00:43:45,960
{\an2}Oh, my God,
are these your dinosaur feet?
1034
00:43:46,000 --> 00:43:47,560
{\an2}Look at this. Oh, they're the best.
1035
00:43:47,600 --> 00:43:50,880
{\an2}I think I've done everything in
terms of baking things.
1036
00:43:50,920 --> 00:43:53,680
{\an2}I'm behind time,
I really need to catch up.
1037
00:43:53,720 --> 00:43:56,120
{\an2}Bakers, you have half an hour left.
1038
00:43:56,160 --> 00:43:59,480
{\an2}You've had four hours.
They're only making one cupcake.
1039
00:44:01,040 --> 00:44:03,440
{\an2}There's a, a lot to do.
Decorating snowman time now.
1040
00:44:03,480 --> 00:44:06,040
{\an2}They're done and it's good cos
the egg wash makes them look a bit
1041
00:44:06,080 --> 00:44:08,800
{\an2}like scaly sort of, don't they?
Yeah, it's pretty cool, isn't it?
1042
00:44:08,840 --> 00:44:11,000
{\an2}The lemon meringues are in
the oven so I'm just making
1043
00:44:11,040 --> 00:44:12,920
{\an2}the little toadstool toppers.
1044
00:44:12,960 --> 00:44:15,280
{\an2}Going in with the orange curd.
1045
00:44:15,320 --> 00:44:17,600
{\an2}Conscious that they will say
it's a cupcake
1046
00:44:17,640 --> 00:44:20,840
{\an2}and this is the quarterfinal.
So it's a cupcake with curd.
1047
00:44:28,680 --> 00:44:30,120
{\an2}All my elements are done.
1048
00:44:30,160 --> 00:44:32,000
{\an2}I just need to start rocking
and rolling now.
1049
00:44:32,040 --> 00:44:34,640
{\an2}I need to get a move on as I
need to brulee them as well.
1050
00:44:34,680 --> 00:44:36,120
{\an2}I want to fill the choux buns now,
1051
00:44:36,160 --> 00:44:38,080
{\an2}which are gonna form Christmas
puddings.
1052
00:44:38,120 --> 00:44:40,960
{\an2}Bakers, you've got 15 minutes left.
1053
00:44:42,160 --> 00:44:43,560
{\an2}OK, that's going in.
1054
00:44:43,600 --> 00:44:46,680
{\an2}Just covering the back of
the lollies.
1055
00:44:46,720 --> 00:44:48,080
{\an2}It's a bit messy.
1056
00:44:48,120 --> 00:44:49,960
{\an2}They're gonna be tennis balls.
1057
00:44:50,000 --> 00:44:52,640
{\an2}This is just white chocolate
this one.
1058
00:44:52,680 --> 00:44:54,760
{\an2}I'm putting a walnut on top of
the head so like
1059
00:44:54,800 --> 00:44:56,360
{\an2}an ankylosaurus armour
1060
00:44:56,400 --> 00:44:58,800
{\an2}and then just a couple
of fondant horns.
1061
00:45:04,280 --> 00:45:05,720
{\an2}This is the hardest I've had to work
1062
00:45:05,760 --> 00:45:07,720
{\an2}and I thought Biscuit Week
I had to do a fair bit.
1063
00:45:07,760 --> 00:45:09,600
{\an2}I've never worked harder
to make food
1064
00:45:09,640 --> 00:45:12,400
{\an2}and I probably never will do once
this chaos finishes.
1065
00:45:12,440 --> 00:45:15,920
{\an2}My jam didn't set. My tractor wheels
are gonna be rough.
1066
00:45:15,960 --> 00:45:18,520
{\an2}Bakers, you have one minute left.
1067
00:45:18,560 --> 00:45:19,840
{\an2}Assemble.
1068
00:45:32,080 --> 00:45:36,240
{\an2}OK, bakers, your time is up.
1069
00:45:38,240 --> 00:45:40,080
{\an2}They don't look like cricket balls
1070
00:45:40,120 --> 00:45:41,800
{\an2}but I'm happy that I got it done.
1071
00:45:41,840 --> 00:45:45,160
{\an2}It all looks a bit beige.
Tried my best.
1072
00:45:45,200 --> 00:45:47,280
{\an8}Oh, my God, that was insane.
1073
00:45:53,240 --> 00:45:56,480
{\an2}The bakers' anything but beige
buffets
1074
00:45:56,520 --> 00:46:02,000
{\an2}now face the judgment of
Paul and Prue.
1075
00:46:12,880 --> 00:46:16,080
{\an2}Cristy, tell us all about your
non-beige buffet.
1076
00:46:16,120 --> 00:46:19,360
{\an2}So I've got Swiss roll lollipop,
1077
00:46:19,400 --> 00:46:21,160
{\an2}cheese and rosemary twists,
1078
00:46:21,200 --> 00:46:26,880
{\an2}spicy beef and onion patties
and then lemon meringue pies.
1079
00:46:26,920 --> 00:46:29,680
{\an2}It's a bit rough and ready. I know.
1080
00:46:29,720 --> 00:46:32,320
{\an2}Everything has got flaws.
You look at the canes,
1081
00:46:32,360 --> 00:46:33,920
{\an2}they are pretty rough.
1082
00:46:39,120 --> 00:46:41,200
{\an2}It tastes OK, but it's
not baked enough.
1083
00:46:41,240 --> 00:46:44,080
{\an2}It's a pity because I love
the flavour.
1084
00:46:44,120 --> 00:46:47,200
{\an2}OK, shall we try the pies?
1085
00:46:47,240 --> 00:46:49,320
{\an2}So they're meant
to represent sweets?
1086
00:46:49,360 --> 00:46:51,600
{\an2}Yeah, and they're spicy.
1087
00:46:51,640 --> 00:46:53,760
{\an2}Hmm.
1088
00:46:53,800 --> 00:46:55,120
{\an2}I love that, tastes great.
1089
00:46:55,160 --> 00:46:56,400
{\an2}I think that's delicious.
1090
00:46:56,440 --> 00:46:57,680
{\an2}Oh, OK, good.
1091
00:46:57,720 --> 00:46:59,280
{\an2}So those are the savoury ones.
1092
00:46:59,320 --> 00:47:01,440
{\an2}Yes. This is lemon meringue.
1093
00:47:06,440 --> 00:47:08,400
{\an2}Proper lemon meringue pie taste.
1094
00:47:08,440 --> 00:47:09,800
{\an2}It is, comes down to the look again.
1095
00:47:09,840 --> 00:47:11,600
{\an2}It's not the best-looking thing
I've seen.
1096
00:47:11,640 --> 00:47:12,880
{\an2}Yeah, they're a little uneven.
1097
00:47:12,920 --> 00:47:15,800
{\an2}It's Willy Wonka, guys,
it's gotta be a bit uneven.
1098
00:47:20,400 --> 00:47:22,280
{\an2}It's lovely soft cake,
I like the flavour.
1099
00:47:22,320 --> 00:47:24,240
{\an2}I think all your flavours
are lovely.
1100
00:47:24,280 --> 00:47:25,320
{\an2}OK, that's good.
1101
00:47:25,360 --> 00:47:27,880
{\an2}Everything else, when it comes to
the visual effect,
1102
00:47:27,920 --> 00:47:29,760
{\an2}has fallen short of what we expect.
1103
00:47:29,800 --> 00:47:31,040
{\an2}I agree.
1104
00:47:40,920 --> 00:47:43,720
{\an2}Matty, tell us all about
your Showstopper.
1105
00:47:43,760 --> 00:47:46,000
{\an2}We've got a cricket ball curry pie,
1106
00:47:46,040 --> 00:47:48,520
{\an2}a orange cupcake golf course,
1107
00:47:48,560 --> 00:47:50,400
{\an2}lime curd macarons
1108
00:47:50,440 --> 00:47:53,400
{\an2}and some creme brulee
doughnut basketballs.
1109
00:47:53,440 --> 00:47:55,600
{\an2}I like the colours,
you've managed to achieve
1110
00:47:55,640 --> 00:47:57,000
{\an2}a few different colours in there.
1111
00:47:57,040 --> 00:47:59,960
{\an2}Your little pies look pretty good.
They look pretty uniform.
1112
00:48:00,000 --> 00:48:04,120
{\an2}Matty, I think that you've achieved
something quite clever.
1113
00:48:04,160 --> 00:48:07,040
{\an2}You've got a different-looking
finish on every one of them.
1114
00:48:07,080 --> 00:48:09,720
{\an2}OK, let's try doughnuts.
1115
00:48:09,760 --> 00:48:11,880
{\an2}Very lovely shiny caramel, isn't it?
1116
00:48:11,920 --> 00:48:13,040
{\an2}Yeah.
1117
00:48:17,320 --> 00:48:20,120
{\an2}They taste of creme brulee
so you can have that.
1118
00:48:20,160 --> 00:48:21,200
{\an2}Oh, no.
1119
00:48:21,240 --> 00:48:23,240
{\an2}Your oil's too hot. OK.
1120
00:48:23,280 --> 00:48:26,160
{\an2}And because your oil's too hot,
it's a little bit raw inside.
1121
00:48:26,200 --> 00:48:28,760
{\an2}The flavours are good.
The texture's not good.
1122
00:48:28,800 --> 00:48:30,520
{\an2}Bit uneven, these.
1123
00:48:30,560 --> 00:48:32,000
{\an2}Lovely colour. Nice shine there.
1124
00:48:34,360 --> 00:48:35,960
{\an2}Nice flavour.
1125
00:48:36,000 --> 00:48:38,720
{\an2}That curd is so delicious,
really lovely.
1126
00:48:38,760 --> 00:48:40,680
{\an2}Right, cricket balls.
1127
00:48:40,720 --> 00:48:42,840
{\an2}Cricket ball pies, yes.
1128
00:48:44,480 --> 00:48:47,000
{\an2}That's delicious. Really nice, yeah.
Hmm. Oh, thank you.
1129
00:48:47,040 --> 00:48:48,120
{\an2}Then you have a...
1130
00:48:48,160 --> 00:48:49,800
{\an2}It's a chocolate orange cupcake.
1131
00:48:49,840 --> 00:48:52,200
{\an2}There's a little bit of
orange curd in there too.
1132
00:48:54,600 --> 00:48:58,440
{\an2}It's a lovely flavour. It works
quite well, there's a nice sharpness
coming from that orange.
1133
00:48:58,480 --> 00:48:59,880
{\an2}Quite a moist sponge that as well.
1134
00:48:59,920 --> 00:49:02,200
{\an2}I think you've got your flavours
right on most of the things.
1135
00:49:02,240 --> 00:49:04,000
{\an2}I think your textures are
slightly off. OK.
1136
00:49:04,040 --> 00:49:05,320
{\an2}Certainly on your doughnuts.
1137
00:49:05,360 --> 00:49:07,600
{\an2}But generally your flavours
have been pretty good. Hmm.
1138
00:49:07,640 --> 00:49:09,160
{\an2}Well done, Matty. Thank you.
1139
00:49:19,280 --> 00:49:21,760
{\an2}Tasha, tell us all about your
buffet, please.
1140
00:49:21,800 --> 00:49:24,440
{\an2}So this is my farmyard party.
1141
00:49:24,480 --> 00:49:26,160
{\an2}I've made milk bread,
1142
00:49:26,200 --> 00:49:30,080
{\an2}uh, pigs and blackberry creme
diplomat choux
1143
00:49:30,120 --> 00:49:32,520
{\an2}and pistachio
and raspberry flavoured Viennese
1144
00:49:32,560 --> 00:49:36,240
{\an2}whirls with a raspberry
and peach jam.
1145
00:49:36,280 --> 00:49:38,320
{\an2}I think some of these things look
quite nice.
1146
00:49:38,360 --> 00:49:39,960
{\an2}I love the little pigs.
1147
00:49:40,000 --> 00:49:41,760
{\an2}The Viennese whirls are underbaked.
1148
00:49:41,800 --> 00:49:44,240
{\an2}As soon as you pick 'em up they,
they just fall apart.
1149
00:49:44,280 --> 00:49:46,160
{\an2}They're falling to pieces. Yeah.
1150
00:49:46,200 --> 00:49:49,440
{\an2}But the flavour is
absolutely perfect.
1151
00:49:49,480 --> 00:49:51,160
{\an2}Oh, OK.
1152
00:49:54,640 --> 00:49:56,640
{\an2}Hmm, that's quite disappointing.
1153
00:49:56,680 --> 00:49:58,360
{\an2}Oh.
1154
00:49:58,400 --> 00:50:01,360
{\an2}Yeah, underwhelming.
Let's have a look at these pigs.
1155
00:50:03,680 --> 00:50:05,480
{\an2}Nice, uh, structure inside.
1156
00:50:07,880 --> 00:50:10,200
{\an2}The pigs are lovely.
I like the texture,
1157
00:50:10,240 --> 00:50:13,720
{\an2}I like the crust on them,
you are such a good bread maker.
1158
00:50:13,760 --> 00:50:15,320
{\an2}Thank you.
1159
00:50:15,360 --> 00:50:18,280
{\an2}Overall, a little underwhelmed.
1160
00:50:18,320 --> 00:50:21,600
{\an2}And they are a bit beige,
which was banned.
1161
00:50:34,000 --> 00:50:36,360
{\an2}Dan, tell us about
your Showstopper.
1162
00:50:36,400 --> 00:50:38,680
{\an2}So this is my prehistoric buffet
1163
00:50:38,720 --> 00:50:42,200
{\an2}with chicken curry dinosaur feet,
lemon biscuit fossils,
1164
00:50:42,240 --> 00:50:44,880
{\an2}strawberry marshmallow ankylosaurus
1165
00:50:44,920 --> 00:50:47,880
{\an2}and then some dinosaur eggs
with vanilla mousse.
1166
00:50:47,920 --> 00:50:50,760
{\an2}I do like the theme and everything
looks pretty neat and tidy.
1167
00:50:50,800 --> 00:50:52,680
{\an2}It's ambitious,
there's a lot of stuff going on.
1168
00:50:52,720 --> 00:50:56,080
{\an2}Shall we try the... Dinosaur feet.
..the feet?
1169
00:50:59,680 --> 00:51:01,080
{\an2}The curry is lovely.
1170
00:51:01,120 --> 00:51:02,680
{\an2}The pastry is very crumbly
1171
00:51:02,720 --> 00:51:05,320
{\an2}and actually delicious,
but it's very dry.
1172
00:51:06,760 --> 00:51:09,000
{\an2}Love the flavour, love the idea.
1173
00:51:09,040 --> 00:51:12,360
{\an2}Shall we try fossil lemon biscuits?
1174
00:51:14,920 --> 00:51:17,560
{\an2}Very nice biscuit. Um, it is beige.
1175
00:51:18,760 --> 00:51:21,480
{\an2}Right, let's have a look at these
little chocolate fellas.
1176
00:51:23,440 --> 00:51:26,560
{\an2}The flavour's overwhelmingly
chocolate, you hardly get the middle
1177
00:51:26,600 --> 00:51:29,160
{\an2}because the chocolate's quite thick.
1178
00:51:29,200 --> 00:51:31,120
{\an2}This is an authentic egg.
1179
00:51:34,680 --> 00:51:37,160
{\an2}That's very good.
Very clever, you did six things.
1180
00:51:37,200 --> 00:51:40,400
{\an2}Perhaps if you'd done four things,
you could've got them perfect.
1181
00:51:51,640 --> 00:51:54,800
{\an2}Josh, tell us all about your
non-beige buffet.
1182
00:51:54,840 --> 00:51:57,800
{\an2}We have got some Christmas
wreath couronnes,
1183
00:51:57,840 --> 00:52:01,200
{\an2}then you've got choux buns as my
Christmas puddings
1184
00:52:01,240 --> 00:52:03,320
{\an2}and then the snowmen macarons.
1185
00:52:03,360 --> 00:52:05,600
{\an2}They're neat as a pin,
they're uniform. Aren't they?
1186
00:52:05,640 --> 00:52:10,200
{\an2}Your little snowmen are perfectly
piped. They're absolutely lovely.
1187
00:52:10,240 --> 00:52:12,880
{\an2}The couronne look nice, even,
1188
00:52:12,920 --> 00:52:14,760
{\an2}quite tricky to do so small.
1189
00:52:22,640 --> 00:52:23,880
{\an2}Delicious actually,
1190
00:52:23,920 --> 00:52:25,640
{\an2}really soft, it's well baked.
1191
00:52:25,680 --> 00:52:27,760
{\an2}It's got a crust to it and soft
in the middle. Very delicious.
1192
00:52:27,800 --> 00:52:30,680
{\an2}Hmm, I think they work in looks
and in flavour.
1193
00:52:30,720 --> 00:52:33,360
{\an2}So we've had the savoury.
1194
00:52:33,400 --> 00:52:36,600
{\an2}They've got a caramel-like pasty
creme custard going through those.
1195
00:52:38,120 --> 00:52:40,480
{\an2}That is absolutely delicious.
1196
00:52:40,520 --> 00:52:42,760
{\an2}The vanilla level in
there is lovely.
1197
00:52:42,800 --> 00:52:44,600
{\an2}Very, very silky filling.
1198
00:52:45,680 --> 00:52:46,920
{\an2}Right, these are the coconut?
1199
00:52:46,960 --> 00:52:49,040
{\an2}Yes, those are coconut
and white chocolate ganache,
1200
00:52:49,080 --> 00:52:50,920
{\an2}and there should be
a jam right in the centre.
1201
00:52:52,920 --> 00:52:54,480
{\an2}Hmm, well, I love 'em...
1202
00:52:55,600 --> 00:52:58,840
{\an2}Josh I think you've done really
well. It's hard to fault anything.
1203
00:52:58,880 --> 00:53:00,880
{\an2}I think you've done really well
with the flavours.
1204
00:53:00,920 --> 00:53:03,440
{\an2}It's something I would go back for.
I think these are a triumph.
1205
00:53:03,480 --> 00:53:05,400
{\an2}Aren't they?
These are particularly good.
1206
00:53:05,440 --> 00:53:07,640
{\an2}Thank you. Well done, Josh.
Thank you.
1207
00:53:07,680 --> 00:53:09,320
{\an2}That was amazing, really chuffed.
1208
00:53:09,360 --> 00:53:11,600
{\an2}My favourite comment was Paul
with the couronne.
1209
00:53:11,640 --> 00:53:14,600
{\an2}To hear any comment like that
from Paul, king of bread,
1210
00:53:14,640 --> 00:53:17,360
{\an2}that's, amazing. So I will take that
with me forever.
1211
00:53:17,400 --> 00:53:20,240
{\an2}I'd say this is the most positive
I've felt after
1212
00:53:20,280 --> 00:53:22,640
{\an2}any Showstopper so I'm pretty happy.
1213
00:53:22,680 --> 00:53:24,400
{\an2}If I hadn't come first in
1214
00:53:24,440 --> 00:53:26,720
{\an2}the technical, I would be really
anxious right now.
1215
00:53:26,760 --> 00:53:29,000
{\an2}I'm pleased they liked all
the flavours
1216
00:53:29,040 --> 00:53:30,880
{\an2}so I'm just gonna focus on that.
1217
00:53:30,920 --> 00:53:33,960
{\an2}General feeling is I think
I'm bouncing around between third
1218
00:53:34,000 --> 00:53:35,560
{\an2}and fifth.
1219
00:53:35,600 --> 00:53:38,480
{\an2}It could be any one of three of us,
to be honest.
1220
00:53:44,760 --> 00:53:46,880
{\an8}So how do you think
the Showstopper went, Prue?
1221
00:53:46,920 --> 00:53:48,760
{\an2}Who's gonna be reaching
the semifinals?
1222
00:53:48,800 --> 00:53:50,200
{\an2}If you look at that whole display,
1223
00:53:50,240 --> 00:53:51,760
{\an2}they did get the idea of colour
1224
00:53:51,800 --> 00:53:53,920
{\an2}and some of the things
were so delicious
1225
00:53:53,960 --> 00:53:55,880
{\an2}and some were so disappointing.
1226
00:53:55,920 --> 00:53:58,680
{\an2}Let's look at Cristy cos those
patties, you really liked those.
1227
00:53:58,720 --> 00:54:01,840
{\an2}The problem with Cristy's is
the way that it looks.
1228
00:54:01,880 --> 00:54:03,320
{\an2}It's just not polished enough.
1229
00:54:03,360 --> 00:54:04,840
{\an2}I thought Josh did very well.
1230
00:54:04,880 --> 00:54:06,840
{\an2}His couronne were delicious.
1231
00:54:06,880 --> 00:54:09,080
{\an2}So actually there's
a couple of people I think in line
1232
00:54:09,120 --> 00:54:11,600
{\an2}for Star Baker. I think Matty...
Matty. ..is in line.
1233
00:54:11,640 --> 00:54:13,680
{\an2}Matty. I do think Josh is there.
1234
00:54:13,720 --> 00:54:16,200
{\an2}What, for Star Baker, Josh? Yeah.
1235
00:54:16,240 --> 00:54:18,280
{\an2}But he had a particularly bad day
yesterday, didn't he?
1236
00:54:18,320 --> 00:54:20,560
{\an2}Whereas Matty got a handshake. Hmm,
Matty had a, Matty had a great.
1237
00:54:20,600 --> 00:54:22,760
{\an2}Had a really great day. Yeah,
he had a decent day yesterday.
1238
00:54:22,800 --> 00:54:24,120
{\an2}He could be one to watch.
1239
00:54:24,160 --> 00:54:26,520
{\an2}But Josh had the good sense
to just do three things
1240
00:54:26,560 --> 00:54:29,440
{\an2}and do them exquisitely, whereas
Dan on the other hand...
1241
00:54:29,480 --> 00:54:30,840
{\an2}Dan did everything.
1242
00:54:30,880 --> 00:54:32,520
{\an2}Has he done enough to survive?
1243
00:54:32,560 --> 00:54:34,440
{\an2}I think Cristy is also another one
that could go
1244
00:54:34,480 --> 00:54:35,880
{\an2}so I think it's between those two.
1245
00:54:35,920 --> 00:54:38,760
{\an2}It's so sad I can't believe we've
actually got to that stage where
1246
00:54:38,800 --> 00:54:41,120
{\an2}two really good bakers are here.
Two Star Bakers.
1247
00:54:41,160 --> 00:54:42,960
{\an2}Well, we've gotta send
a Star Baker home...
1248
00:54:43,000 --> 00:54:45,040
{\an2}Hmm. ..because they've
all been Star Baker.
1249
00:54:54,480 --> 00:54:58,520
{\an2}Well done, bakers, you really did
bring the party to the tent.
1250
00:54:58,560 --> 00:55:03,680
{\an2}I've got the great job of announcing
this week's Star Baker.
1251
00:55:03,720 --> 00:55:07,040
{\an2}And the Star Baker is...
1252
00:55:07,080 --> 00:55:09,360
{\an1}DRUM ROLL
1253
00:55:13,720 --> 00:55:15,200
{\an2}..Matty.
1254
00:55:20,320 --> 00:55:23,960
{\an2}Unfortunately, I've got
the horrible job of announcing
1255
00:55:24,000 --> 00:55:25,880
{\an2}who's leaving the tent today.
1256
00:55:25,920 --> 00:55:28,960
{\an2}The baker needs to know
that when you get to this stage,
1257
00:55:29,000 --> 00:55:31,640
{\an2}you have done so, so well.
1258
00:55:31,680 --> 00:55:34,800
{\an2}And we're really, really sad
to see them go.
1259
00:55:34,840 --> 00:55:37,880
{\an2}The baker leaving the tent
today is..
1260
00:55:42,680 --> 00:55:44,640
{\an2}..Cristy.
1261
00:55:44,680 --> 00:55:46,680
{\an2}So sorry. It's OK.
1262
00:55:49,680 --> 00:55:51,720
{\an2}Oh, Cristy, you've done so well,
honestly.
1263
00:55:51,760 --> 00:55:54,280
{\an2}I'm so sorry to see Cristy go
1264
00:55:54,320 --> 00:55:57,640
{\an2}because she cares so much and she
is a really, really good baker.
1265
00:55:57,680 --> 00:55:59,720
{\an2}Well done, Cristy. Thank you.
1266
00:55:59,760 --> 00:56:02,680
{\an2}It's been such a crazy,
fast-paced experience.
1267
00:56:02,720 --> 00:56:05,120
{\an2}So now, I can sit back
1268
00:56:05,160 --> 00:56:08,920
{\an2}and reflect on what
an amazing time I've had.
1269
00:56:10,040 --> 00:56:13,240
{\an2}I'm really proud to have got this
far, I'm really proud.
1270
00:56:13,280 --> 00:56:14,760
{\an2}Well done, Matty. Thank you, Prue.
1271
00:56:14,800 --> 00:56:16,520
{\an2}I wasn't expecting that.
1272
00:56:16,560 --> 00:56:20,600
{\an2}I had a pretty perfect week,
the handshake, the Star Baker.
1273
00:56:20,640 --> 00:56:22,440
{\an2}I am happy for Matty.
1274
00:56:22,480 --> 00:56:26,880
{\an2}He just, just pipped Josh
to take Star Baker.
1275
00:56:26,920 --> 00:56:30,680
{\an2}It was really because he did
fantastic sausage rolls yesterday.
1276
00:56:30,720 --> 00:56:33,800
{\an2}Lara. Yeah? I won Star Baker.
1277
00:56:33,840 --> 00:56:36,120
{\an2}SQUEALS: Oh, my God!
1278
00:56:37,240 --> 00:56:39,920
{\an2}I hope this gives me
the confidence that maybe I needed,
1279
00:56:39,960 --> 00:56:43,360
{\an2}knowing what I'm up against
next week and hopefully beyond.
1280
00:56:43,400 --> 00:56:44,960
{\an2}Semifinal!
1281
00:56:46,040 --> 00:56:48,440
{\an2}Paul said lucky!
1282
00:56:48,480 --> 00:56:51,000
{\an2}But I'll take lucky!
Come on, group hug.
1283
00:56:51,040 --> 00:56:53,080
{\an2}Bring the party, yeah!
1284
00:56:53,120 --> 00:56:56,840
{\an2}Next time our four semifinalists...
Ooh!
1285
00:56:56,880 --> 00:56:59,440
{\an2}..face off over patisserie...
Don't know what's going on.
1286
00:56:59,480 --> 00:57:02,040
{\an2}..with a signature
full of finesse...
1287
00:57:02,080 --> 00:57:04,040
{\an2}It has to look like it's from a
Parisienne shop, don't it?
1288
00:57:04,080 --> 00:57:06,400
{\an2}Which isn't easy.
Oh, it's so curdled.
1289
00:57:06,440 --> 00:57:07,760
{\an2}Certainly not for me!
1290
00:57:07,800 --> 00:57:10,360
{\an2}..an apple tart technical...
CLATTERING
1291
00:57:10,400 --> 00:57:12,400
{\an2}..that demands a delicate touch...
1292
00:57:12,440 --> 00:57:14,240
{\an2}My God, I can't watch.
1293
00:57:14,280 --> 00:57:17,040
{\an2}..and a beautifully buttery
puff pastry Showstopper.
1294
00:57:17,080 --> 00:57:18,520
{\an2}Is that moving? Set!
1295
00:57:18,560 --> 00:57:19,760
{\an2}Oh, my God.
1296
00:57:19,800 --> 00:57:21,800
{\an2}There's no layers in my pastry.
1297
00:57:21,840 --> 00:57:23,280
{\an2}I just want to go to the pub.
1298
00:57:53,960 --> 00:57:56,960
{\an2}Subtitles by Red Bee Media