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. 61 00:02:42,760 --> 00:02:44,600 {\an2}Laser focus. 62 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. 70 00:03:08,120 --> 00:03:09,120 {\an2}No? 71 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. 73 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, 80 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. 118 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. 130 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. 177 00:07:23,560 --> 00:07:25,120 {\an2}If the bakers are to achieve 178 00:07:25,160 --> 00:07:28,400 {\an2}the flaky, laminated layers the judges expect... 179 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