1
00:00:04,000 --> 00:00:05,280
It's Autumn Week, Noel.

2
00:00:05,320 --> 00:00:07,400
Are you a fan of autumn?
I love autumn.

3
00:00:07,440 --> 00:00:09,880
The leaves are changing colour
on the trees.

4
00:00:09,920 --> 00:00:11,320
The nights drawing in.

5
00:00:11,360 --> 00:00:13,080
I tell you what, we get
to dress up for Halloween.

6
00:00:13,120 --> 00:00:14,680
I mean you do,
I wear my normal clothes.

7
00:00:14,720 --> 00:00:17,440
Yeah, but the best bit about autumn
is making room

8
00:00:17,480 --> 00:00:19,920
for my autumn colours by getting rid
of last season's wardrobe,

9
00:00:19,960 --> 00:00:21,600
do you know what I mean?

10
00:00:21,640 --> 00:00:22,640
You brought your wardrobe?

11
00:00:22,680 --> 00:00:25,160
See you next summer!
NOEL LAUGHS

12
00:00:25,200 --> 00:00:26,200
Welcome...

13
00:00:26,240 --> 00:00:29,080
BOTH: ..to The Great British
Bake Off.

14
00:00:29,120 --> 00:00:30,600
Last time...
I'm so scared.

15
00:00:30,640 --> 00:00:32,640
..it was Pastry Week.

16
00:00:32,680 --> 00:00:35,560
Oh, wait, it's actually really fun.
SHE LAUGHS

17
00:00:35,600 --> 00:00:39,360
Gill rose to the occasion
and got her first Star Baker...

18
00:00:39,400 --> 00:00:41,520
It tastes absolutely divine.

19
00:00:41,560 --> 00:00:44,000
..while Illiyin was tested by tarts.

20
00:00:44,040 --> 00:00:45,200
This is not good.

21
00:00:45,240 --> 00:00:47,520
In the end, Andy cracked
under pressure...

22
00:00:47,560 --> 00:00:49,200
Oh, fudge.

23
00:00:49,240 --> 00:00:52,040
..and became the fifth baker
to leave the tent.

24
00:00:52,080 --> 00:00:53,520
Wasn't your day, mate.

25
00:00:53,560 --> 00:00:54,720
C'est la vie.

26
00:00:54,760 --> 00:00:55,880
This week...

27
00:00:55,920 --> 00:00:58,920
Oh! ..the bakers battle
the autumn blues...

28
00:00:58,960 --> 00:01:01,080
# That's how we gonna do it! #

29
00:01:01,120 --> 00:01:02,800
..with a seasonal signature...

30
00:01:02,840 --> 00:01:04,800
Get in, man!
CHRISTIAAN LAUGHS

31
00:01:04,840 --> 00:01:06,440
..a bonfire night technical...

32
00:01:06,480 --> 00:01:07,880
Do people like this, Gill?

33
00:01:07,920 --> 00:01:09,560
Yes, the people do like this, Dylan.

34
00:01:09,600 --> 00:01:11,360
..and a spectacular Showstopper.

35
00:01:11,400 --> 00:01:12,480
One hell of a baker.

36
00:01:12,520 --> 00:01:14,400
Oh!
CHEERING AND APPLAUSE

37
00:01:14,440 --> 00:01:16,720
That's amazing.
Whose leaves are about to fall?

38
00:01:16,760 --> 00:01:19,120
Whoa!
Oh, good God. Are you OK?

39
00:01:19,160 --> 00:01:21,280
And whose will turn from
green to gold?

40
00:01:21,320 --> 00:01:23,040
The perfect cake.

41
00:01:23,080 --> 00:01:24,680
God, there's no beating that,

42
00:01:24,720 --> 00:01:26,280
is there?
SHE LAUGHS

43
00:01:49,560 --> 00:01:51,000
Eee! Yes, week six.

44
00:01:51,040 --> 00:01:53,760
There's about half of us left,
so that's really scary, isn't it?

45
00:01:53,800 --> 00:01:55,240
Star Baker.

46
00:01:55,280 --> 00:01:56,680
It's nice coming in with that,

47
00:01:56,720 --> 00:01:59,600
but it's time for that crash
and burn, isn't it, now?

48
00:02:01,680 --> 00:02:02,680
Nelly, good luck. Good luck.

49
00:02:02,720 --> 00:02:03,840
It's Autumn Week.

50
00:02:03,880 --> 00:02:05,800
I think autumn is colourful,

51
00:02:05,840 --> 00:02:08,520
tastes, smells, beautiful.

52
00:02:08,560 --> 00:02:10,840
Just like me, you can see.

53
00:02:10,880 --> 00:02:12,320
It's my favourite time to bake.

54
00:02:12,360 --> 00:02:13,800
I make pumpkin pie,

55
00:02:13,840 --> 00:02:16,200
apple pie, apple crumble,
sticky toffee pudding.

56
00:02:16,240 --> 00:02:18,520
Just the best desserts.

57
00:02:18,560 --> 00:02:21,200
Everyone's looking forward
to this week and I'm really not.

58
00:02:21,240 --> 00:02:22,440
The pressure's way higher.

59
00:02:22,480 --> 00:02:24,800
There's way less people.
Everyone's really good.

60
00:02:24,840 --> 00:02:28,080
I'm just hoping that it's not,
like, catastrophic.

61
00:02:31,120 --> 00:02:33,760
Welcome back to the tent, bakers,
for Autumn Week.

62
00:02:33,800 --> 00:02:35,520
Now, it's a little bit nippy.

63
00:02:35,560 --> 00:02:37,840
I hope you've brought
your duffel coats and your mittens.

64
00:02:37,880 --> 00:02:39,400
If you haven't got any mittens,
two oven gloves,

65
00:02:39,440 --> 00:02:41,240
bit of string, works perfectly.
ALISON CHUCKLES

66
00:02:41,280 --> 00:02:43,200
So, for your signature bake,

67
00:02:43,240 --> 00:02:46,280
the judges would like you
to bake a comforting

68
00:02:46,320 --> 00:02:48,520
sweet autumnal pie.

69
00:02:48,560 --> 00:02:52,440
Now, your autumnal pie must have
melt-in-the-mouth pastry

70
00:02:52,480 --> 00:02:54,720
and the filling must
celebrate seasonal

71
00:02:54,760 --> 00:02:57,200
and autumnal flavours and produce.

72
00:02:57,240 --> 00:02:59,160
I'm feeling pumpkin, Noel.

73
00:02:59,200 --> 00:03:01,480
I'm always feeling pumpkin.
I love pumpkin.

74
00:03:01,520 --> 00:03:03,520
And skeleton outfits
and basically just Halloween.

75
00:03:03,560 --> 00:03:05,480
It's my Christmas. Love it.

76
00:03:05,520 --> 00:03:07,200
You have two hours and 45 minutes.

77
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On your marks.

78
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Get set.

79
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Bake!

80
00:03:12,840 --> 00:03:14,200
Obsessed with this week.

81
00:03:14,240 --> 00:03:16,640
I love autumn,
everything about it.

82
00:03:16,680 --> 00:03:20,120
So, in my comfort zone,
but also not because it's Bake Off

83
00:03:20,160 --> 00:03:21,640
and anything could go wrong.

84
00:03:21,680 --> 00:03:23,760
It's Autumn Week in
the Bake Off tent

85
00:03:23,800 --> 00:03:27,520
and we're celebrating everything
connected with harvest time.

86
00:03:27,560 --> 00:03:29,920
My Nelly,
you look like autumn personified.

87
00:03:29,960 --> 00:03:31,440
I am autumn.

88
00:03:31,480 --> 00:03:36,080
The signature bake this week
is a sweet autumnal pie,

89
00:03:36,120 --> 00:03:39,360
so I'm looking for really lovely
fruit and for wonderful pastry.

90
00:03:39,400 --> 00:03:43,320
Pastry, I'm just going
for something that's nice and flaky.

91
00:03:43,360 --> 00:03:46,120
When you think of autumn,
you also think of spices.

92
00:03:46,160 --> 00:03:48,240
This is like
a speculaas spiced pastry.

93
00:03:48,280 --> 00:03:51,720
So, speculaas is kind of like
mixed spice for Dutch people.

94
00:03:51,760 --> 00:03:54,000
But, again, it's about delicacy.

95
00:03:54,040 --> 00:03:56,800
It's finding the balance
and that can be tricky.

96
00:03:56,840 --> 00:03:59,680
I want the bakers to make
a great pie for me.

97
00:03:59,720 --> 00:04:02,480
If it's half as good as my mother's,
I'd be happy.

98
00:04:03,960 --> 00:04:06,400
Hello, Nelly. Good morning.
Hello, Nelly.

99
00:04:06,440 --> 00:04:09,440
So, Nelly, tell us about your pie.

100
00:04:09,480 --> 00:04:11,280
So, I'm doing apple poppy seed pie.

101
00:04:11,320 --> 00:04:13,720
So the poppy seed's in the pastry,
I take it?

102
00:04:13,760 --> 00:04:16,280
No, it's going to be poppy seed
filling with apples.

103
00:04:16,320 --> 00:04:18,640
That's how I do it at home.
Oh, OK. OK, very unusual.

104
00:04:18,680 --> 00:04:20,160
Hm.
I've never had anything like that.

105
00:04:20,200 --> 00:04:23,880
It's traditional Slovakian
and it's called jablkove pite.

106
00:04:23,920 --> 00:04:25,760
How much poppy seed do you put
with that apple?

107
00:04:25,800 --> 00:04:28,200
So, one kilo of apple
and 200g poppy seeds.

108
00:04:28,240 --> 00:04:29,680
Wow, it's quite a lot of poppy seed.

109
00:04:29,720 --> 00:04:31,360
Get ready for toothpicks afterwards.

110
00:04:31,400 --> 00:04:33,120
Yeah.
LAUGHTER

111
00:04:33,160 --> 00:04:35,200
NOEL: Nelly always takes
a slice of her Slovakian

112
00:04:35,240 --> 00:04:37,000
apple and poppy seed pie

113
00:04:37,040 --> 00:04:40,080
on autumn family walks
through her local woods,

114
00:04:40,120 --> 00:04:42,760
but it's not just the filling
that comes from her home country.

115
00:04:42,800 --> 00:04:45,400
The pastry's a little bit different
than to your British

116
00:04:45,440 --> 00:04:46,840
classical shortcrust pastry.

117
00:04:46,880 --> 00:04:48,680
We add the baking powder,

118
00:04:48,720 --> 00:04:51,640
so it is a little bit raised up.

119
00:04:51,680 --> 00:04:55,040
The only trouble is you can't
really control the thickness,

120
00:04:55,080 --> 00:04:56,320
but we'll see.

121
00:04:56,360 --> 00:04:58,320
Good luck, Nelly. Good luck.
Thank you. Thank you.

122
00:04:58,360 --> 00:05:00,240
If it tastes as good as you look,
it's gonna be a goody.

123
00:05:00,280 --> 00:05:02,280
PRUE CHUCKLES
We shall see.

124
00:05:02,320 --> 00:05:06,200
Nelly's not the only baker staying
true to their traditions.

125
00:05:06,240 --> 00:05:09,640
This is the pastry that I've made
with my mum for over 50 years.

126
00:05:09,680 --> 00:05:13,080
This is proper old-school margarine
and lard.

127
00:05:15,560 --> 00:05:16,960
Gill's been making her family
favourite,

128
00:05:17,000 --> 00:05:18,600
apple and blackberry pie,

129
00:05:18,640 --> 00:05:20,600
every year since
she was a child.

130
00:05:20,640 --> 00:05:22,720
Today, she's using
a rich shortcrust

131
00:05:22,760 --> 00:05:24,840
to recreate the windy
autumn days spent

132
00:05:24,880 --> 00:05:27,120
blackberry picking
with her Auntie Flo.

133
00:05:27,160 --> 00:05:28,520
Hey, Star Baker.

134
00:05:28,560 --> 00:05:30,040
It's unbelievable.
Has it gone to your head?

135
00:05:30,080 --> 00:05:31,360
Oh, definitely. Yeah!

136
00:05:31,400 --> 00:05:34,000
Dylan, don't know if you know,
Star Baker here.

137
00:05:34,040 --> 00:05:35,280
Yeah.
Do you remember those days?

138
00:05:37,880 --> 00:05:39,760
Things can change in this tent
like that.

139
00:05:41,200 --> 00:05:42,960
To wow the judges this week...

140
00:05:43,000 --> 00:05:44,040
I hope I can do Paul proud

141
00:05:44,080 --> 00:05:46,200
with my pastry.
HE CHUCKLES

142
00:05:46,240 --> 00:05:49,760
..the bakers need to produce
a light, melt-in-your-mouth pastry.

143
00:05:49,800 --> 00:05:52,440
Just need to make sure that
I'm not working it too much.

144
00:05:52,480 --> 00:05:53,600
Just enough.

145
00:05:53,640 --> 00:05:56,680
But hoping to get back into
Star Baker contention...

146
00:05:56,720 --> 00:05:58,560
Just bring it into a ball a bit,

147
00:05:58,600 --> 00:06:00,520
and I'll roll it out
and laminate it.

148
00:06:00,560 --> 00:06:02,480
..Dylan's the only one choosing
to make

149
00:06:02,520 --> 00:06:05,160
a time-consuming laminated
rough-puff pastry.

150
00:06:05,200 --> 00:06:07,720
It's a hard choice, actually,
using a rough-puff.

151
00:06:07,760 --> 00:06:09,240
You didn't need to. Yeah.

152
00:06:09,280 --> 00:06:11,800
But you've chosen something that
potentially could bring

153
00:06:11,840 --> 00:06:13,560
a lot to this pie.

154
00:06:13,600 --> 00:06:16,320
Dylan will roll, fold and chill
his dough four times

155
00:06:16,360 --> 00:06:18,040
to create
an extra-flaky

156
00:06:18,080 --> 00:06:19,360
rough-puff pastry,

157
00:06:19,400 --> 00:06:20,440
which he'll fill
with apples

158
00:06:20,480 --> 00:06:21,920
and cider.

159
00:06:21,960 --> 00:06:23,960
Ooh, cider. Yeah.
Ooh, nice.

160
00:06:24,000 --> 00:06:25,680
Excellent.
Like the sound of this, Dylan.

161
00:06:25,720 --> 00:06:27,720
Good luck. Thanks, guys.
You're the apple of my eye.

162
00:06:29,440 --> 00:06:32,160
So, I've done two folds on that.
I'll do two more.

163
00:06:32,200 --> 00:06:33,880
So it's just gonna go in
the freezer to chill

164
00:06:33,920 --> 00:06:35,240
for, like, ten minutes.

165
00:06:35,280 --> 00:06:37,200
Dylan's dough may be chilling...

166
00:06:37,240 --> 00:06:40,280
I'm going to roll out my dough
for the base.

167
00:06:40,320 --> 00:06:42,800
..but the rest of
the bakers are ready to roll.

168
00:06:42,840 --> 00:06:44,920
Five mils is my thickness,

169
00:06:44,960 --> 00:06:46,840
so we've got a little bit more
to go yet.

170
00:06:46,880 --> 00:06:49,400
You can't control the thickness
when you put raising agent.

171
00:06:49,440 --> 00:06:50,560
It is what it is.

172
00:06:50,600 --> 00:06:52,400
My people from Slovakia,
they're gonna say,

173
00:06:52,440 --> 00:06:53,720
"Go girl, go girl!"

174
00:06:53,760 --> 00:06:55,600
# That's how we gonna do it! #

175
00:06:55,640 --> 00:06:58,800
So I'll bake it for about 15 minutes
with the baking beans in.

176
00:06:58,840 --> 00:07:00,160
In you go, baby.

177
00:07:00,200 --> 00:07:02,640
With the pie crust blind baking...
Voila!

178
00:07:02,680 --> 00:07:05,080
..the bakers can now focus
on their fillings...

179
00:07:05,120 --> 00:07:07,600
Poached quince and, like,
ginger and lemon.

180
00:07:07,640 --> 00:07:09,960
It smells like mulled wine,
it's really nice.

181
00:07:10,000 --> 00:07:12,480
..celebrating the flavours of
autumn.

182
00:07:12,520 --> 00:07:14,400
The word on the street is
you're not into autumn.

183
00:07:14,440 --> 00:07:16,800
I really don't like autumn, yeah.
What's wrong with autumn?

184
00:07:16,840 --> 00:07:19,120
Think it's just a bit of a boring
season, don't you think? Really?

185
00:07:19,160 --> 00:07:20,480
But you like it, don't you?
I love it, yeah.

186
00:07:20,520 --> 00:07:22,560
Cos you're like,
"Ooh, I'm a Cybergoth.

187
00:07:22,600 --> 00:07:24,320
"Edgy!"
NOEL LAUGHS

188
00:07:24,360 --> 00:07:28,480
I'm making a blueberry,
ginger and pear filling.

189
00:07:28,520 --> 00:07:29,960
You know, there's something
very warming,

190
00:07:30,000 --> 00:07:31,640
very comforting about autumn,

191
00:07:31,680 --> 00:07:34,720
so hopefully I can get that
with those flavours.

192
00:07:34,760 --> 00:07:37,400
Illiyin's classic shortcrust pastry
will be filled

193
00:07:37,440 --> 00:07:39,920
with poached pears
and preserved ginger,

194
00:07:39,960 --> 00:07:42,320
all set within
her blueberry jam.

195
00:07:42,360 --> 00:07:43,600
Do you find that it sets OK

196
00:07:43,640 --> 00:07:45,800
or is it too much liquid
when you cut into it?

197
00:07:45,840 --> 00:07:46,960
No, it sets OK.
It's all right, is it?

198
00:07:47,000 --> 00:07:49,360
Yeah. From when I've done it,
it's set really nicely.

199
00:07:49,400 --> 00:07:51,200
Good luck, Illiyin.
Thank you! Thank you. Good luck.

200
00:07:51,240 --> 00:07:52,560
Thank you.

201
00:07:52,600 --> 00:07:55,400
So, now I'm going to make
my pumpkin filling.

202
00:07:55,440 --> 00:07:58,240
For Christiaan,
autumn can only mean one thing.

203
00:07:58,280 --> 00:08:01,280
I absolutely love Halloween.
I deck out my whole house.

204
00:08:01,320 --> 00:08:02,760
Like, I love pumpkin decorating,

205
00:08:02,800 --> 00:08:04,840
so it only felt natural
to kind of like, you know,

206
00:08:04,880 --> 00:08:06,720
do a pumpkin pie filling.

207
00:08:06,760 --> 00:08:09,480
Christiaan's speculaas
spiced pastry

208
00:08:09,520 --> 00:08:11,160
will be filled
with layers

209
00:08:11,200 --> 00:08:12,200
of almond paste,

210
00:08:12,240 --> 00:08:13,280
poached quince,

211
00:08:13,320 --> 00:08:14,360
and his favourite,

212
00:08:14,400 --> 00:08:16,040
delicately
spiced pumpkin.

213
00:08:16,080 --> 00:08:17,320
So this was a bit of cloves.

214
00:08:17,360 --> 00:08:18,480
I only need to use a tiny bit,

215
00:08:18,520 --> 00:08:20,040
because it's quite overwhelming.

216
00:08:20,080 --> 00:08:22,800
So you want it quite nicely spiced,
like quite nicely balanced.

217
00:08:22,840 --> 00:08:26,040
Christiaan's not
the only one making a pumpkin pie.

218
00:08:26,080 --> 00:08:28,280
Needs more. 100%.

219
00:08:28,320 --> 00:08:31,000
But Georgie's making sure hers
will stand out.

220
00:08:31,040 --> 00:08:33,600
I like a lot of the spices in
there.

221
00:08:33,640 --> 00:08:36,160
So I've got cloves,
ginger, cinnamon,

222
00:08:36,200 --> 00:08:37,520
nutmeg.

223
00:08:37,560 --> 00:08:39,920
And I put mixed spice on top
as well.

224
00:08:39,960 --> 00:08:41,600
You've got all the spices,
haven't you? Yeah, yeah.

225
00:08:41,640 --> 00:08:42,880
It makes me second-guess.

226
00:08:42,920 --> 00:08:44,080
I've made it so many times,

227
00:08:44,120 --> 00:08:46,320
but I'm happy with
how it tastes anyway. So, yeah.

228
00:08:46,360 --> 00:08:48,400
Just stick to that. Yeah.
Stick to that. Yeah.

229
00:08:48,440 --> 00:08:50,680
Each year, Georgie's punchy pumpkin

230
00:08:50,720 --> 00:08:52,800
and pecan praline pie forms

231
00:08:52,840 --> 00:08:54,600
the centrepiece of her elaborate

232
00:08:54,640 --> 00:08:56,200
Halloween celebrations.

233
00:08:56,240 --> 00:08:58,520
Like, Halloween is my thing.

234
00:08:58,560 --> 00:09:01,080
Trick or treating first,
then back, drinks, dinner.

235
00:09:01,120 --> 00:09:03,480
Oh, wow. Horror stories, things
like that. It's the best, right?

236
00:09:03,520 --> 00:09:05,520
I love it. I love it.
Dylan. We need to take Dylan out.

237
00:09:05,560 --> 00:09:07,200
He didn't understand.
I know, yeah, yeah.

238
00:09:07,240 --> 00:09:08,920
We'll take him out next Halloween
trick or treating.

239
00:09:08,960 --> 00:09:10,560
We'll make pumpkins together.

240
00:09:10,600 --> 00:09:12,360
We'll jump in a bunch
of crunchy leaves.

241
00:09:12,400 --> 00:09:14,640
Look how excited he is,
look, he can barely contain himself.

242
00:09:14,680 --> 00:09:16,760
NOEL AND GEORGIE LAUGH

243
00:09:16,800 --> 00:09:18,680
Good luck. Thanks, Noel.

244
00:09:18,720 --> 00:09:20,880
Dylan, your face!

245
00:09:20,920 --> 00:09:22,920
Dylan may yet to be converted...

246
00:09:22,960 --> 00:09:28,000
So, this is my pumpkin...
I mean, sorry, my butternut mixture.

247
00:09:28,040 --> 00:09:30,400
..but Sumayah's another baker
joining

248
00:09:30,440 --> 00:09:33,280
the pumpkin pie party
with a twist of her own.

249
00:09:33,320 --> 00:09:35,280
So, it's essentially just
a pumpkin pie

250
00:09:35,320 --> 00:09:36,360
but with butternut instead,

251
00:09:36,400 --> 00:09:37,960
cos I like
the texture of butternut more.

252
00:09:38,000 --> 00:09:39,800
It's less fibrous.

253
00:09:39,840 --> 00:09:41,320
Sumayah's butternut squash

254
00:09:41,360 --> 00:09:42,520
custard filling

255
00:09:42,560 --> 00:09:44,240
will be topped with pecans

256
00:09:44,280 --> 00:09:45,560
and decorated with

257
00:09:45,600 --> 00:09:47,200
her pet rabbit Reuben.

258
00:09:47,240 --> 00:09:49,240
Reuben. Yeah.
Reuben the rabbit. Yeah.

259
00:09:49,280 --> 00:09:50,640
You've got two rabbits,
haven't you? Mm-hm.

260
00:09:50,680 --> 00:09:52,160
But I don't like the other one,
so it's not going on.

261
00:09:52,200 --> 00:09:55,600
NOEL LAUGHS
It's a bit like you and Alison.

262
00:09:58,240 --> 00:09:59,680
Poor rabbit!

263
00:09:59,720 --> 00:10:01,520
What's his name,
the one you don't like?

264
00:10:01,560 --> 00:10:04,200
Luna. Please don't say Noel.
Please don't say Noel.

265
00:10:07,800 --> 00:10:10,040
This is so exhausting,
rolling this out.

266
00:10:10,080 --> 00:10:13,720
Bakers, you are halfway through.

267
00:10:13,760 --> 00:10:17,040
It will be close to the wire,
but it should be fine

268
00:10:17,080 --> 00:10:19,680
if I can get this built in
the next five minutes or so.

269
00:10:19,720 --> 00:10:21,440
I'm gonna start blind baking it.

270
00:10:21,480 --> 00:10:23,200
While Dylan's rough-puff pastry

271
00:10:23,240 --> 00:10:25,800
is finally going into the oven...
TIMER BEEPS

272
00:10:25,840 --> 00:10:27,640
Take my pie out.

273
00:10:27,680 --> 00:10:30,600
..the rest of the bakers are ready
to come out.

274
00:10:30,640 --> 00:10:33,200
Have to make sure nothing's
collapsing like last week.

275
00:10:33,240 --> 00:10:35,960
No collapsing sides.
That's what we needed.

276
00:10:37,000 --> 00:10:38,200
Yeah, that looks all right.

277
00:10:38,240 --> 00:10:40,960
Nice and brown. On the whole,
happy with that.

278
00:10:41,000 --> 00:10:42,440
Nice job, team.

279
00:10:42,480 --> 00:10:45,520
Have you noticed, they've put all
the Star Bakers on that side

280
00:10:45,560 --> 00:10:47,960
and all the non-Star Bakers
on this side?

281
00:10:48,000 --> 00:10:50,640
I didn't actually realise that.
You know why?

282
00:10:50,680 --> 00:10:51,920
Why?
Because we are the stars.

283
00:10:51,960 --> 00:10:53,600
Ah! Because they've been like,

284
00:10:53,640 --> 00:10:55,640
"We are the stars of
the whole show."

285
00:10:55,680 --> 00:10:57,280
You don't need that title
of Star Baker. We don't need...

286
00:10:57,320 --> 00:10:59,400
Absolutely. I am a star.
You are a star.

287
00:10:59,440 --> 00:11:03,720
Since the case is cooked now,
I am going to start assembling.

288
00:11:03,760 --> 00:11:06,840
Hopefully, it will be quite like
a nice sort of sticky filling,

289
00:11:06,880 --> 00:11:09,040
but not too sticky
it stands on its own.

290
00:11:09,080 --> 00:11:12,480
Oh, look at that.
ILLIYIN CHUCKLES

291
00:11:12,520 --> 00:11:14,680
It's taking me all my will power
not to suck that

292
00:11:14,720 --> 00:11:16,680
out of someone's neck.

293
00:11:16,720 --> 00:11:18,600
And then I'm gonna put it back
in the oven now.

294
00:11:18,640 --> 00:11:20,440
That's going in for 45 minutes,

295
00:11:20,480 --> 00:11:22,480
so I need to move on
to my plaiting now.

296
00:11:22,520 --> 00:11:24,960
With their pies back in the oven...
I love owls.

297
00:11:25,000 --> 00:11:26,920
They live in the night, like me.
SHE CHUCKLES

298
00:11:26,960 --> 00:11:28,440
..the race is on for the bakers

299
00:11:28,480 --> 00:11:31,320
to create their autumnal,
decorative pastry lids.

300
00:11:31,360 --> 00:11:35,120
This one's more of an enriched...
It's posher pastry for the top.

301
00:11:35,160 --> 00:11:38,560
Dried beetroot and spinach powder
to colour my dough.

302
00:11:38,600 --> 00:11:40,440
Just get a wiggle on.

303
00:11:40,480 --> 00:11:42,880
But Sumayah's not
the only one needing to hurry up.

304
00:11:42,920 --> 00:11:44,080
I'm coming out.

305
00:11:44,120 --> 00:11:46,880
After taking extra steps
to laminate his dough...

306
00:11:46,920 --> 00:11:48,920
Can tell when you look at
the layers. They look nice.

307
00:11:48,960 --> 00:11:52,520
..Dylan's also taking on
a time-consuming decoration.

308
00:11:52,560 --> 00:11:56,040
The decoration, I'm arranging
the apples like a rose on top,

309
00:11:56,080 --> 00:11:57,720
so it'll be open to expose those.

310
00:11:57,760 --> 00:12:00,080
I just want this
to look really pretty as well.

311
00:12:01,160 --> 00:12:04,280
So I'm doing a lattice all plaits.

312
00:12:04,320 --> 00:12:07,200
So I did it on bread week,
which I didn't do great on.

313
00:12:07,240 --> 00:12:09,480
Gonna redeem myself today.

314
00:12:09,520 --> 00:12:10,840
This is a lattice maker.

315
00:12:10,880 --> 00:12:13,080
Trying to figure out like, oh,
and now I move this one

316
00:12:13,120 --> 00:12:15,280
and move this one
and move this one... No.

317
00:12:15,320 --> 00:12:18,960
So this little treat is coming
to help a sister out.

318
00:12:19,000 --> 00:12:20,800
I'm so glad I learnt to do this.

319
00:12:20,840 --> 00:12:22,480
Just makes the difference.

320
00:12:22,520 --> 00:12:24,800
Come on. It should be able
to come out straight away,

321
00:12:24,840 --> 00:12:26,320
but it's not.

322
00:12:26,360 --> 00:12:27,400
Come on.

323
00:12:27,440 --> 00:12:30,480
Bakers, you have half an hour left.

324
00:12:30,520 --> 00:12:32,400
Just need to get this done.

325
00:12:32,440 --> 00:12:36,160
WHISPERS: And if you take any longer,
I'll come and find you.

326
00:12:36,200 --> 00:12:38,240
I'm just going to take this out
the oven.

327
00:12:38,280 --> 00:12:40,520
Ah, ah! Hot, hot, hot!

328
00:12:40,560 --> 00:12:42,800
Yeah, it looks nice.
So far so good.

329
00:12:42,840 --> 00:12:45,120
Yeah, I'm in a bit of a rush
to get it in the oven.

330
00:12:45,160 --> 00:12:46,440
Got about five minutes.

331
00:12:46,480 --> 00:12:48,640
This pastry doesn't take long
to cook.

332
00:12:48,680 --> 00:12:49,760
I'm going in.

333
00:12:49,800 --> 00:12:52,080
Please just survive.

334
00:12:52,120 --> 00:12:54,160
Get it in the oven for
its final bake.

335
00:12:54,200 --> 00:12:56,160
SHE EXHALES
Ooh!

336
00:12:57,640 --> 00:12:58,760
And breathe.

337
00:12:58,800 --> 00:13:00,240
You've smashed the pie game.

338
00:13:00,280 --> 00:13:02,560
I don't know whether I've smashed it
or not, but it's in.

339
00:13:02,600 --> 00:13:05,120
So the next fun part is
getting it out. Come on.

340
00:13:07,120 --> 00:13:09,480
I don't know if this is gonna
come off today.

341
00:13:09,520 --> 00:13:11,280
I'm not sure what it's gonna do.

342
00:13:12,440 --> 00:13:13,880
Cos the pastry's not cold enough,

343
00:13:13,920 --> 00:13:15,560
I can't get it off
the baking paper.

344
00:13:15,600 --> 00:13:18,320
Some pastry to cover it all
and then cut out a hole.

345
00:13:18,360 --> 00:13:19,640
Do you wanna grab the oven?

346
00:13:19,680 --> 00:13:21,040
Yes. There we go.

347
00:13:21,080 --> 00:13:22,240
This is our bake now.

348
00:13:22,280 --> 00:13:24,240
If you get Star Baker,
it's mine as well.

349
00:13:24,280 --> 00:13:27,680
Gently coax it. Come on, my baby,
come on.

350
00:13:27,720 --> 00:13:29,240
Just need to get it on.

351
00:13:31,840 --> 00:13:33,800
Oop-ah!

352
00:13:33,840 --> 00:13:35,120
Oh, thank God.

353
00:13:35,160 --> 00:13:38,080
Get the hell in the oven.
Get in, man.

354
00:13:38,120 --> 00:13:41,240
Bakers, you have ten minutes left.

355
00:13:41,280 --> 00:13:42,320
Oh, God.

356
00:13:42,360 --> 00:13:44,400
Ah! Is what it is.

357
00:13:44,440 --> 00:13:47,000
It's just the pastry though,
so I've just whacked the heat up.

358
00:13:47,040 --> 00:13:48,200
Just turn that up.

359
00:13:48,240 --> 00:13:52,120
It's just annoying,
because now the pastry is burning.

360
00:13:54,160 --> 00:13:55,440
Mine's going to be done soon.

361
00:13:55,480 --> 00:13:56,560
Three more minutes.

362
00:13:56,600 --> 00:13:58,880
Living on the edge.
HE LAUGHS

363
00:13:58,920 --> 00:14:02,480
I'm getting out.
I hope it's cooked, so we'll see.

364
00:14:02,520 --> 00:14:04,000
That's so pale.

365
00:14:04,040 --> 00:14:07,200
Got a little bit brown in places,
but it's done.

366
00:14:07,240 --> 00:14:10,400
Bakers, you have one minute left.

367
00:14:10,440 --> 00:14:11,800
Ooh!

368
00:14:11,840 --> 00:14:13,800
It's not gonna get any better
than that, really.

369
00:14:13,840 --> 00:14:15,280
Yeah, it looks all right, I think.

370
00:14:15,320 --> 00:14:16,840
It's a bit dark.

371
00:14:16,880 --> 00:14:18,920
It's raw at the top.
I can't do anything about it.

372
00:14:18,960 --> 00:14:20,600
I could attempt getting it out,

373
00:14:20,640 --> 00:14:22,760
which is the scary bit.
SUMAYAH GASPS

374
00:14:22,800 --> 00:14:24,920
In best case, it comes out
in one piece.

375
00:14:24,960 --> 00:14:28,160
Worst case, it just cracks.

376
00:14:28,200 --> 00:14:30,840
Oh, no! Hear it crack a little bit.

377
00:14:30,880 --> 00:14:32,240
No, I'm breaking this.

378
00:14:32,280 --> 00:14:35,080
Damn! It's just cracked
a little bit at the side.

379
00:14:35,120 --> 00:14:38,120
It's literally burnt to a crisp.

380
00:14:38,160 --> 00:14:40,720
Let's just hide it. Oh, it's awful.

381
00:14:40,760 --> 00:14:43,640
Bakers, your time is up.

382
00:14:43,680 --> 00:14:45,040
Thank you, Gill!

383
00:14:46,120 --> 00:14:47,440
Oh, God.

384
00:14:48,600 --> 00:14:50,080
I know that's the first thing
Paul's going to say.

385
00:14:50,120 --> 00:14:51,360
He's going to walk over
and he's gonna go,

386
00:14:51,400 --> 00:14:52,800
"It's a bit underbaked, isn't it?"

387
00:14:54,560 --> 00:14:56,760
So burnt.

388
00:14:56,800 --> 00:14:59,120
GEORGIE SIGHS

389
00:15:04,840 --> 00:15:09,560
The baker's autumnal pies now face
the judgement of Paul and Prue.

390
00:15:09,600 --> 00:15:10,760
Hello, Christiaan.

391
00:15:14,760 --> 00:15:17,080
First off, I think it looks great,
looks very autumnal.

392
00:15:17,120 --> 00:15:18,480
The colour's beautiful.

393
00:15:18,520 --> 00:15:21,360
It has got a layer
of almond paste in the bottom,

394
00:15:21,400 --> 00:15:23,080
there's a layer of poached quince

395
00:15:23,120 --> 00:15:24,960
and then we've got
a pumpkin pie filling.

396
00:15:25,000 --> 00:15:27,960
The pumpkin filling is just
a little liquid,

397
00:15:28,000 --> 00:15:29,800
but that is perfect pastry.

398
00:15:29,840 --> 00:15:33,000
It is absolutely short as anything.
Thank you.

399
00:15:33,040 --> 00:15:36,000
Mm, I mean, quince,
pumpkin and marzipan,

400
00:15:36,040 --> 00:15:38,120
it blends beautifully well together

401
00:15:38,160 --> 00:15:40,840
and the spice levels are perfect
as well. Well done. Well done.

402
00:15:40,880 --> 00:15:42,680
Thank you very much.
Thank you, Christiaan. Thank you.

403
00:15:42,720 --> 00:15:44,240
That's a handshake, innit, surely?

404
00:15:44,280 --> 00:15:46,840
CHRISTIAAN LAUGHS
Nah.What's happening?

405
00:15:46,880 --> 00:15:49,120
Stewards' inquiry!

406
00:15:49,160 --> 00:15:50,760
Didn't say a bad thing!

407
00:15:55,080 --> 00:15:56,760
Love the look of it,
I love the colour.

408
00:15:56,800 --> 00:15:58,840
It's absolutely lovely.

409
00:15:58,880 --> 00:16:00,560
There's a crack there on the side.

410
00:16:00,600 --> 00:16:03,280
I know, I tried to move it off
the base and I got a little crack.

411
00:16:03,320 --> 00:16:04,320
I've sat myself down

412
00:16:04,360 --> 00:16:06,440
and given myself a good talking to.
THEY CHUCKLE

413
00:16:06,480 --> 00:16:09,640
It's an apple and blackberry pie
with a ginger filling inside.

414
00:16:09,680 --> 00:16:12,880
What's nice is there's still
a little bit of bite to the apple.

415
00:16:12,920 --> 00:16:15,280
You've got the tartness coming from
the blackberry as well,

416
00:16:15,320 --> 00:16:18,360
and then the note of ginger is great
and marries everything together.

417
00:16:18,400 --> 00:16:20,120
Almost unimprovable.

418
00:16:20,160 --> 00:16:23,160
Pastry's wonderful.
Just a lovely pie.

419
00:16:23,200 --> 00:16:24,480
Mm, clever, well done.

420
00:16:30,840 --> 00:16:32,160
I do like the decoration.

421
00:16:32,200 --> 00:16:34,400
I think it could've done with
a little bit longer in the oven.

422
00:16:34,440 --> 00:16:38,320
OK. It's just a little bit pale.

423
00:16:38,360 --> 00:16:40,880
It's apple and poppy seeds pie.

424
00:16:40,920 --> 00:16:43,600
A shortcrust pastry with lemon
a little bit inside.

425
00:16:43,640 --> 00:16:46,000
The filling is exquisite.
Oh, thank you.

426
00:16:46,040 --> 00:16:48,640
I've never had anything like
that before. No, nor have I.

427
00:16:48,680 --> 00:16:51,600
The pastry's very delicate.
It flakes in the mouth, it melts.

428
00:16:51,640 --> 00:16:54,040
I just think it needs...
A little bit longer. ..longer.

429
00:16:54,080 --> 00:16:55,920
Thank you.
Oh, thank you, thank you.

430
00:16:55,960 --> 00:16:58,000
Well done, Nelly.
That's not bad, is it?

431
00:16:58,040 --> 00:17:01,680
Got it, huh?
Make my country proud. Hm!

432
00:17:07,280 --> 00:17:10,880
This is a pear,
blueberry and a bit of ginger.

433
00:17:10,920 --> 00:17:13,520
It just didn't have ten minutes
longer

434
00:17:13,560 --> 00:17:16,760
for the lattice on the top there.
It's raw, yeah. Yeah.

435
00:17:16,800 --> 00:17:19,320
Pastry's a bit of a failure, sadly.
Mm.

436
00:17:19,360 --> 00:17:20,600
But I love the filling.

437
00:17:20,640 --> 00:17:23,760
I think I would've increased
the quantity of pears. OK.

438
00:17:23,800 --> 00:17:25,760
Like jam.
ILLIYIN CHUCKLES

439
00:17:25,800 --> 00:17:27,160
But, overall, it's a nice pie.

440
00:17:27,200 --> 00:17:29,600
It's just a shame about
the bake. Thank you. No worries.

441
00:17:29,640 --> 00:17:30,760
Well done, Illiyin.

442
00:17:35,560 --> 00:17:37,120
It's a great-looking pie.
Thank you.

443
00:17:37,160 --> 00:17:39,560
Love the design,
the delicacy of this work here.

444
00:17:39,600 --> 00:17:40,840
It's exceptional.

445
00:17:40,880 --> 00:17:42,760
I think it's really original,
it looks lovely.

446
00:17:42,800 --> 00:17:46,560
So it's a butternut,
custard and pecan pie

447
00:17:46,600 --> 00:17:48,680
with a white spelt pastry.

448
00:17:48,720 --> 00:17:50,000
I quite like the pastry,

449
00:17:50,040 --> 00:17:53,440
I think it's got a good snap
to it. It's crumbly. Thanks.

450
00:17:53,480 --> 00:17:55,640
Your spice level is probably
slightly too high.

451
00:17:55,680 --> 00:17:57,160
Oh. Um... Yeah.

452
00:17:57,200 --> 00:17:59,080
It's overwhelming everything.
Mm-hm.

453
00:17:59,120 --> 00:18:00,680
Great decoration, though.
Thank you.

454
00:18:05,600 --> 00:18:06,760
I love the look of it.

455
00:18:06,800 --> 00:18:09,000
I think the design is incredible,
but I think it's burnt.

456
00:18:09,040 --> 00:18:10,520
The sugar caught a bit...
I think you've caught it.

457
00:18:10,560 --> 00:18:11,800
..at the top, yeah. Yeah.

458
00:18:13,280 --> 00:18:16,160
I'm a little disappointed with
the pastry. OK.

459
00:18:16,200 --> 00:18:18,800
You made a rough-puff, did you?
Yeah.

460
00:18:18,840 --> 00:18:22,280
It's not really melt in the mouth,
it's just a bit tough.

461
00:18:22,320 --> 00:18:23,920
I did blind bake it for 20 minutes.

462
00:18:23,960 --> 00:18:26,600
Probably too far,
but flavour-wise, texture-wise,

463
00:18:26,640 --> 00:18:30,200
the apples with the walnuts together
is really tasty. Very clever.

464
00:18:30,240 --> 00:18:31,640
Oh, wicked. Thank you.

465
00:18:31,680 --> 00:18:34,240
You like autumn
a little bit more now? No.

466
00:18:34,280 --> 00:18:35,720
You're the autumn Grinch.

467
00:18:35,760 --> 00:18:38,040
THEY LAUGH

468
00:18:38,080 --> 00:18:39,560
Well done. Thank you.
Cheers, guys.

469
00:18:44,720 --> 00:18:46,720
I had a disaster with
the baking times

470
00:18:46,760 --> 00:18:48,960
and it's just completely burnt.
Oh, yes.

471
00:18:49,000 --> 00:18:50,480
Yeah, you've got
a bit of weepage there. Yeah.

472
00:18:50,520 --> 00:18:51,880
You've got some breaks.
Yeah.

473
00:18:51,920 --> 00:18:54,200
It's cos it's overbaked,
it's so brittle. Yeah.

474
00:18:54,240 --> 00:18:56,640
Oh, it is what it is now.

475
00:18:58,080 --> 00:18:59,200
You don't want me to say this,

476
00:18:59,240 --> 00:19:00,880
but I think you've overdone
the spice.

477
00:19:00,920 --> 00:19:02,680
Do you eat it with ice cream
or something?

478
00:19:02,720 --> 00:19:04,000
No, no. Just like that?

479
00:19:04,040 --> 00:19:05,720
I just like it like that, yeah.

480
00:19:05,760 --> 00:19:07,640
I would have more than that,
actually, at home.

481
00:19:07,680 --> 00:19:08,680
No? Mm.

482
00:19:08,720 --> 00:19:12,560
I like the idea, I just think if you
cut back on some of those spices.

483
00:19:12,600 --> 00:19:14,240
A little bit.

484
00:19:14,280 --> 00:19:16,080
A lot. I just kept putting more
and more in.

485
00:19:16,120 --> 00:19:17,560
Cut it back... For normal humans.

486
00:19:17,600 --> 00:19:19,480
LAUGHTER

487
00:19:19,520 --> 00:19:22,080
Thank you very much. Thank you.
Thank you.

488
00:19:22,120 --> 00:19:25,160
I would genuinely put more than that
in at home.

489
00:19:25,200 --> 00:19:28,040
He said that for mine too,
said mine was overspiced.

490
00:19:28,080 --> 00:19:29,640
I would've liked it go a bit better,

491
00:19:29,680 --> 00:19:31,720
but they did like my decoration.

492
00:19:31,760 --> 00:19:35,440
I mean, I feel like I need to do
a bit better in the technical

493
00:19:35,480 --> 00:19:38,320
and Showstopper just to,
like, redeem myself.

494
00:19:38,360 --> 00:19:39,600
Yeah, that went all right.

495
00:19:39,640 --> 00:19:41,960
I'm still nervous for
the rest of the week.

496
00:19:42,000 --> 00:19:44,960
With the technical, you obviously
have no idea what's going to happen.

497
00:19:45,000 --> 00:19:47,800
Like, there are so many things that
are autumnal.

498
00:19:47,840 --> 00:19:49,720
If you're in the north,
there's parkin

499
00:19:49,760 --> 00:19:51,120
and there's treacle toffee.

500
00:19:51,160 --> 00:19:52,840
Let's just turn up and see.

501
00:19:52,880 --> 00:19:55,160
I came last last time
so I can't get any worse.

502
00:20:01,800 --> 00:20:04,480
Whilst the bakers could practise
their signature bakes,

503
00:20:04,520 --> 00:20:07,200
they have no idea what awaits in
the technical challenge.

504
00:20:09,200 --> 00:20:11,800
Hello, tiny bakers,
welcome back to the tent.

505
00:20:11,840 --> 00:20:13,600
It's time for your technical
challenge,

506
00:20:13,640 --> 00:20:18,720
which today has been set for you
by the wonderful Prue Autumn LEAF.

507
00:20:18,760 --> 00:20:22,440
Now, Prue, have you got any autumnal
words of advice?

508
00:20:22,480 --> 00:20:24,560
There are aspects of this bake

509
00:20:24,600 --> 00:20:27,240
that will take much longer
than you think.

510
00:20:27,280 --> 00:20:28,800
Interesting.

511
00:20:28,840 --> 00:20:31,440
Now, as ever, this challenge will be
judged blind,

512
00:20:31,480 --> 00:20:33,840
so we're going to have
to ask Prue Autumnal LEAF

513
00:20:33,880 --> 00:20:36,480
and the human apple, Paul,
to leave the tent.

514
00:20:36,520 --> 00:20:39,000
ALISON LAUGHS
Off you pop. A-PAUL.

515
00:20:39,040 --> 00:20:40,040
See you, guys.

516
00:20:40,080 --> 00:20:43,440
OK, so for your Autumn Week
technical challenge,

517
00:20:43,480 --> 00:20:46,240
Prue would love you
to bake her vegan take

518
00:20:46,280 --> 00:20:49,360
on a bonfire night classic,

519
00:20:49,400 --> 00:20:51,600
parkin.

520
00:20:51,640 --> 00:20:54,280
Look at this girl.
Gill's smiling from ear to ear.

521
00:20:54,320 --> 00:20:55,520
She knows what it is.

522
00:20:55,560 --> 00:20:59,240
Oh, the joys of being northern.
LAUGHTER

523
00:20:59,280 --> 00:21:00,720
The judges are looking for

524
00:21:00,760 --> 00:21:03,680
a rich, sticky vegan gingerbread,

525
00:21:03,720 --> 00:21:09,000
sliced into perfectly neat squares
with candied ginger on top.

526
00:21:09,040 --> 00:21:11,240
Now, remember, if you place
them next to each other,

527
00:21:11,280 --> 00:21:13,080
that's called parallel parkin.

528
00:21:13,120 --> 00:21:15,240
NOEL LAUGHS

529
00:21:15,280 --> 00:21:16,280
You have an hour and a half.

530
00:21:16,320 --> 00:21:17,440
On your marks.

531
00:21:17,480 --> 00:21:18,880
Get set. Bake!

532
00:21:22,240 --> 00:21:24,400
I have no idea what I'm doing.

533
00:21:24,440 --> 00:21:25,840
I have no idea what this is.

534
00:21:25,880 --> 00:21:28,440
Never heard of this,
never seen it, never had it.

535
00:21:28,480 --> 00:21:29,840
What's a parkin?

536
00:21:29,880 --> 00:21:32,200
It's a very sticky gingery cake.

537
00:21:32,240 --> 00:21:34,120
I've never tasted it,
I've always avoided it.

538
00:21:34,160 --> 00:21:35,480
I'm not gonna panic about it.

539
00:21:35,520 --> 00:21:38,560
I just need to trust that I know how
to do hard things.

540
00:21:40,280 --> 00:21:42,040
Vegan parkin, Prue?

541
00:21:42,080 --> 00:21:44,240
You're looking as if that's not
your favourite thing.

542
00:21:44,280 --> 00:21:45,760
PRUE CHUCKLES

543
00:21:45,800 --> 00:21:49,040
Parkin is traditionally served
at bonfire night

544
00:21:49,080 --> 00:21:53,560
and it's autumnal and warming
and spicy and delicious.

545
00:21:53,600 --> 00:21:55,360
I think it's made it
a little bit more difficult

546
00:21:55,400 --> 00:21:56,720
the fact that it is vegan.

547
00:21:56,760 --> 00:21:58,720
So how are they gonna go
about this?

548
00:21:58,760 --> 00:22:00,160
Because there's no egg in there,

549
00:22:00,200 --> 00:22:01,960
they're relying on
the baking powder.

550
00:22:02,000 --> 00:22:04,640
Too little and it won't rise enough,

551
00:22:04,680 --> 00:22:07,880
too much, it'll rise like anything
and then sink again.

552
00:22:07,920 --> 00:22:11,000
On the recipe itself, you haven't
given them the spice levels.

553
00:22:11,040 --> 00:22:13,320
It's got some fresh ginger in there,

554
00:22:13,360 --> 00:22:16,480
cinnamon, nutmeg,
cloves and dried ginger.

555
00:22:16,520 --> 00:22:19,560
They have to work out how much
spicing. I like it quite spicy.

556
00:22:19,600 --> 00:22:21,920
Yeah. OK, shall we tuck in then,
Prue?

557
00:22:21,960 --> 00:22:23,280
Oh, it feels really gooey.

558
00:22:25,840 --> 00:22:27,360
Mm. I love the flavours.

559
00:22:27,400 --> 00:22:29,520
It's really delicious,
especially with a cup of tea.

560
00:22:29,560 --> 00:22:30,720
I'm gonna be curious now

561
00:22:30,760 --> 00:22:32,560
to see how our bakers are gonna deal
with this.

562
00:22:32,600 --> 00:22:34,720
I'm sure we're gonna get
some failures. You reckon?

563
00:22:34,760 --> 00:22:36,120
It's tricky, yeah.

564
00:22:38,440 --> 00:22:39,680
"For the parkin,

565
00:22:39,720 --> 00:22:43,160
"make the sponge using
the melting method."

566
00:22:43,200 --> 00:22:44,520
"Using the melting method."

567
00:22:44,560 --> 00:22:46,200
Right, we're up again,
we need another pan.

568
00:22:46,240 --> 00:22:47,680
"Melting method,"
what the hell they mean?

569
00:22:47,720 --> 00:22:50,160
Do I warm it up everything
and then mix everything?

570
00:22:50,200 --> 00:22:51,720
I'm gonna melt the treacle up,

571
00:22:51,760 --> 00:22:54,320
all the liquidy stuff,
like you would a gingerbread.

572
00:22:54,360 --> 00:22:56,040
This is the golden syrup.

573
00:22:56,080 --> 00:22:58,440
I don't know.
I've never done any of this before.

574
00:22:58,480 --> 00:23:01,880
So, this is the melting method which
would usually involve butter,

575
00:23:01,920 --> 00:23:02,960
but we haven't got butter,

576
00:23:03,000 --> 00:23:05,720
so I'm assuming we do
the same thing but with oil.

577
00:23:05,760 --> 00:23:08,120
Apparently, Gill knows all
about this.

578
00:23:08,160 --> 00:23:10,400
And, I mean, she looks really
relaxed as well, look.

579
00:23:10,440 --> 00:23:11,960
Are you quite relaxed?

580
00:23:12,000 --> 00:23:13,920
I know what parkin is,
so I'm relieved at that.

581
00:23:13,960 --> 00:23:15,520
Literally, we were talking last
night about it,

582
00:23:15,560 --> 00:23:17,960
I said the only thing that
I know that's autumnal is parkin.

583
00:23:18,000 --> 00:23:19,880
So you actually said
that last night?

584
00:23:19,920 --> 00:23:21,760
Yeah, yeah, yeah, yeah.
To all this lot? Yeah.

585
00:23:21,800 --> 00:23:24,440
You are the godmother of parkin.
Parkin. How does that feel?

586
00:23:24,480 --> 00:23:26,600
That's... That's, scary.

587
00:23:28,040 --> 00:23:29,960
Look, she's so in control.

588
00:23:30,000 --> 00:23:31,600
But even for Gill...

589
00:23:31,640 --> 00:23:34,320
I have made parkin,
but I've never made a vegan parkin.

590
00:23:34,360 --> 00:23:37,320
..today's vegan parkin is
a whole new challenge.

591
00:23:37,360 --> 00:23:38,640
Baking powder.

592
00:23:38,680 --> 00:23:41,040
Without eggs,
baking powder is needed

593
00:23:41,080 --> 00:23:43,280
to achieve the height that
Prue is expecting.

594
00:23:43,320 --> 00:23:46,040
This is, like, the only raising
agent in the whole thing.

595
00:23:46,080 --> 00:23:47,760
But add too much

596
00:23:47,800 --> 00:23:51,080
and the parkin will rise too fast
in the oven and collapse.

597
00:23:51,120 --> 00:23:53,200
I need to make sure it's accurate.

598
00:23:53,240 --> 00:23:56,360
Even if you get it wrong
by, like, half a teaspoon,

599
00:23:56,400 --> 00:23:58,880
it can, like,
affect the whole cake.

600
00:23:58,920 --> 00:24:01,160
Not enough
and it won't rise at all.

601
00:24:03,800 --> 00:24:05,920
I had baking powder in my hand.

602
00:24:05,960 --> 00:24:07,800
The more I think about it,
I'm thinking, "Did I put it in?"

603
00:24:09,160 --> 00:24:10,560
I... I hope so.

604
00:24:13,200 --> 00:24:15,120
Have I got time
to do it again anyway?

605
00:24:15,160 --> 00:24:16,960
So I'm adding in all my spices now.

606
00:24:17,000 --> 00:24:18,760
So it says ground ginger,
ground nutmeg,

607
00:24:18,800 --> 00:24:20,080
ground cinnamon, ground cloves.

608
00:24:20,120 --> 00:24:22,920
There's no quantities on
the spices.

609
00:24:22,960 --> 00:24:25,080
I am basically going to
spice it like I'm spicing

610
00:24:25,120 --> 00:24:26,600
Jamaican ginger cake.

611
00:24:26,640 --> 00:24:28,640
Jamaican ginger cake
is actually very similar

612
00:24:28,680 --> 00:24:29,840
to what I imagine parkin
to be like.

613
00:24:29,880 --> 00:24:32,400
I think you kind of want to get
a good hit.

614
00:24:32,440 --> 00:24:35,000
I'm not sure. I just don't know
if it needs to be kind of like

615
00:24:35,040 --> 00:24:38,120
burning in your mouth ginger
or if it should be quite subtle.

616
00:24:38,160 --> 00:24:39,600
Bung the ginger in.

617
00:24:39,640 --> 00:24:42,240
I'm just gonna go by my taste,
you know.

618
00:24:42,280 --> 00:24:44,320
Are these just meant
to be lightly spiced?

619
00:24:44,360 --> 00:24:45,640
I'd rather have less than too much.

620
00:24:45,680 --> 00:24:47,280
Are you gonna go easy on
the spices this time?

621
00:24:47,320 --> 00:24:48,320
Well, I think I have.

622
00:24:48,360 --> 00:24:49,480
There's no measurements,

623
00:24:49,520 --> 00:24:52,400
so mine are probably gonna be like,
aargh!

624
00:24:52,440 --> 00:24:53,800
Again!

625
00:24:55,320 --> 00:24:57,960
So I'm gonna put my dry ingredients
into the wet.

626
00:24:58,000 --> 00:24:59,680
I'm assuming this is
the right way.

627
00:25:01,440 --> 00:25:03,640
Yeah,
I'm just gonna go with it.

628
00:25:03,680 --> 00:25:08,400
I think this whole thing looks
a little bit gross. I'm sorry.

629
00:25:08,440 --> 00:25:11,000
That is vile.
Do people like this, Gill?

630
00:25:11,040 --> 00:25:13,960
People like this, yes,
the people do like this, Dylan.

631
00:25:14,000 --> 00:25:17,160
Bakers, you are halfway through.

632
00:25:17,200 --> 00:25:19,360
You've got 45 minutes.

633
00:25:19,400 --> 00:25:21,360
OK, I need to go in the oven.

634
00:25:21,400 --> 00:25:23,600
"Pour the batter into
the prepared tin."

635
00:25:23,640 --> 00:25:25,440
"And bake." Well, let's do that.

636
00:25:26,760 --> 00:25:29,200
I'm gonna bake it for 30 minutes.

637
00:25:29,240 --> 00:25:30,480
In you go, baby.

638
00:25:30,520 --> 00:25:32,040
It's gonna take quite
a long time, I think,

639
00:25:32,080 --> 00:25:33,920
because it's really dense.

640
00:25:33,960 --> 00:25:36,400
And I'm going to leave that
for 35 minutes.

641
00:25:41,040 --> 00:25:42,320
Don't know what it's meant
to look like,

642
00:25:42,360 --> 00:25:44,560
but it's...it's big.

643
00:25:44,600 --> 00:25:47,360
Now I'm just gonna wait till
it's baked.

644
00:25:47,400 --> 00:25:48,840
True or false,
we'll play true or false.

645
00:25:48,880 --> 00:25:52,160
Do you like one of your rabbits
better than the other one?

646
00:25:52,200 --> 00:25:54,120
True.
Do you like Alison better than me?

647
00:25:54,160 --> 00:25:55,920
True. This is over, this.

648
00:25:55,960 --> 00:25:57,880
LAUGHTER

649
00:25:57,920 --> 00:26:01,160
Well, you're very neurotic,
whereas Alison is more stable.

650
00:26:01,200 --> 00:26:02,760
Do you think you're neurotic?

651
00:26:02,800 --> 00:26:05,280
And quite anxious
and so my anxiety is based... Yeah.

652
00:26:05,320 --> 00:26:06,680
Is that what's happening?
I think...

653
00:26:06,720 --> 00:26:09,880
Is it anxiety and anxiety...?
HE IMITATES SPARKS FIZZING

654
00:26:09,920 --> 00:26:13,280
Yeah! You need someone to go...
It just makes a negative.

655
00:26:13,320 --> 00:26:14,800
All right. I'll take that on board.

656
00:26:16,560 --> 00:26:20,280
Bakers, you've got 15 minutes.

657
00:26:20,320 --> 00:26:23,320
SUMAYAH SIGHS
Nelly's finished.I'm done.

658
00:26:23,360 --> 00:26:24,680
You done?

659
00:26:24,720 --> 00:26:26,080
Not yet, not yet, not yet.

660
00:26:26,120 --> 00:26:27,880
Not so fast, not so fast.

661
00:26:29,400 --> 00:26:30,680
Another five minutes.

662
00:26:30,720 --> 00:26:32,880
I mean, I don't know what
I'm looking for.

663
00:26:32,920 --> 00:26:34,400
How do you know?

664
00:26:34,440 --> 00:26:37,240
You put that in
and if there's goo on it, no good?

665
00:26:37,280 --> 00:26:38,400
If it's clean, good.

666
00:26:38,440 --> 00:26:40,960
Yeah, it's clean,
but I'm giving it one more minute.

667
00:26:41,000 --> 00:26:42,240
Can we take mine out?

668
00:26:43,760 --> 00:26:45,080
And we're done.

669
00:26:45,120 --> 00:26:46,520
It's coming out. Bugger it.

670
00:26:48,960 --> 00:26:49,960
Right.

671
00:26:52,440 --> 00:26:54,040
NELLY SIGHS
I dunno how it's supposed to look,

672
00:26:54,080 --> 00:26:55,600
but I hope good.

673
00:26:55,640 --> 00:26:56,880
It's sunk.

674
00:26:56,920 --> 00:26:58,960
I mean, it's like, ooh!

675
00:27:00,080 --> 00:27:01,600
I've no idea.

676
00:27:01,640 --> 00:27:05,080
Well, it's not very high, mine.
It's as flat as a pancake.

677
00:27:05,120 --> 00:27:07,440
What do you mean? It hasn't risen?
Hasn't risen.

678
00:27:07,480 --> 00:27:08,960
Literally had baking powder
in my hands.

679
00:27:09,000 --> 00:27:11,680
Whether I got distracted
and didn't put it in, I've no idea.

680
00:27:11,720 --> 00:27:13,160
Sorry, sweetheart. Bless you.

681
00:27:13,200 --> 00:27:14,840
GILL CHUCKLES
Are you worried?

682
00:27:14,880 --> 00:27:17,640
Oh, this is definitely
a last place, isn't it?

683
00:27:17,680 --> 00:27:20,240
You won't be allowed back in
to the north. No, I won't.

684
00:27:20,280 --> 00:27:21,720
I've taken off some of the edge

685
00:27:21,760 --> 00:27:23,640
so it doesn't look as sunk
as it is.

686
00:27:23,680 --> 00:27:26,800
Bakers,
you've got five more minutes.

687
00:27:26,840 --> 00:27:28,960
"Decorate using the icing..."

688
00:27:29,000 --> 00:27:30,280
It's OK, I think.

689
00:27:30,320 --> 00:27:33,680
"..and crystallised ginger,
slicing it into 16 squares."

690
00:27:33,720 --> 00:27:35,520
OK. Four rows of four.

691
00:27:35,560 --> 00:27:37,320
Four times four is 16.

692
00:27:37,360 --> 00:27:40,560
It's not exact.
Big mistakes are going on here.

693
00:27:40,600 --> 00:27:44,560
I'm making sure that it's perfect
and that's the hard bit.

694
00:27:44,600 --> 00:27:47,040
I can already see them saying
it's not even enough.

695
00:27:47,080 --> 00:27:51,480
Bakers, you have one minute left.

696
00:27:51,520 --> 00:27:53,360
ILLIYIN SIGHS

697
00:27:53,400 --> 00:27:56,080
I don't know what they want me
to do, but freestyling.

698
00:27:56,120 --> 00:27:58,240
Go all over the top, I imagine.

699
00:27:58,280 --> 00:27:59,720
Just a little swirl.

700
00:27:59,760 --> 00:28:02,440
Maybe I should've piped mine
a bit. I've just done blobs.

701
00:28:02,480 --> 00:28:04,200
This one's fall apart.

702
00:28:04,240 --> 00:28:06,080
I am actually really happy
with that texture.

703
00:28:06,120 --> 00:28:07,360
Yeah, I think it looks OK.

704
00:28:07,400 --> 00:28:09,120
Mine's horrific.

705
00:28:09,160 --> 00:28:11,040
God, my hands are really shaking.

706
00:28:11,080 --> 00:28:13,680
Bakers, your time is up.

707
00:28:13,720 --> 00:28:16,720
Vyhral som prve miesto!
Hallelujah!

708
00:28:16,760 --> 00:28:21,840
Well done, Please come and place
your parkin behind your photos.

709
00:28:21,880 --> 00:28:24,280
Gonna get rid of this as soon
as possible.

710
00:28:24,320 --> 00:28:26,080
GILL SIGHS

711
00:28:26,120 --> 00:28:27,800
Last place is secured.

712
00:28:29,160 --> 00:28:32,640
It's judgement time for
the bakers' parkin.

713
00:28:32,680 --> 00:28:35,640
Paul and Prue are looking
for 12 identical portions

714
00:28:35,680 --> 00:28:37,760
of richly-spiced parkin,

715
00:28:37,800 --> 00:28:42,240
each with a light, sticky texture
and delicately-iced decoration.

716
00:28:42,280 --> 00:28:44,440
They look quite nice, don't they?
Some do.

717
00:28:44,480 --> 00:28:47,600
ALISON: And they have no idea
whose is whose.

718
00:28:47,640 --> 00:28:49,880
Shall we have a go?
Let's try over here.

719
00:28:49,920 --> 00:28:51,960
The decoration looks OK.

720
00:28:52,000 --> 00:28:55,320
You know, I quite like
a good deal of icing on parkin,

721
00:28:55,360 --> 00:28:59,480
because it's not a very sweet cake,
so it needs a bit of help.

722
00:28:59,520 --> 00:29:01,320
There's not much spice in there,
is there?

723
00:29:01,360 --> 00:29:03,400
Bit of ginger.
Not much else.

724
00:29:03,440 --> 00:29:05,040
Hm. OK.

725
00:29:05,080 --> 00:29:07,080
This one.
These are quite neat.

726
00:29:07,120 --> 00:29:09,040
Hm, they're certainly prettier.

727
00:29:11,600 --> 00:29:13,040
Spice level's higher.

728
00:29:13,080 --> 00:29:16,960
Hm, and it's a nice, sticky texture.
I like that. Very nice.

729
00:29:17,000 --> 00:29:18,880
These are bit flat, aren't they?

730
00:29:18,920 --> 00:29:20,120
It's a bit heavy.

731
00:29:20,160 --> 00:29:22,640
It is. Spice level's sort of there.

732
00:29:22,680 --> 00:29:26,240
It's on the way, but it's not
the best-looking one, is it?

733
00:29:26,280 --> 00:29:28,200
These are quite neat. Mm.

734
00:29:28,240 --> 00:29:29,840
They've got a nice bit of height
to it as well.

735
00:29:29,880 --> 00:29:31,880
They're a very good height.

736
00:29:31,920 --> 00:29:33,320
Ooh, the spice level's good.

737
00:29:33,360 --> 00:29:34,760
Hm, I like it very much.

738
00:29:34,800 --> 00:29:36,440
That's good. OK, moving on.

739
00:29:36,480 --> 00:29:38,080
These have been overmixed.

740
00:29:38,120 --> 00:29:39,280
They could hold a door open.

741
00:29:39,320 --> 00:29:42,280
LAUGHTER

742
00:29:42,320 --> 00:29:45,040
You know, that's not enough
baking powder.

743
00:29:45,080 --> 00:29:47,200
Weirdly, the spice level's
pretty good,

744
00:29:47,240 --> 00:29:48,640
but it's like rubber.

745
00:29:48,680 --> 00:29:50,480
It's a shame. Hm, it is.

746
00:29:50,520 --> 00:29:52,560
These are a bit artistic,
aren't they?

747
00:29:52,600 --> 00:29:54,520
They're nice and shiny.
Yeah, they are.

748
00:29:54,560 --> 00:29:56,960
I would've liked
a tiny bit more ginger.

749
00:29:57,000 --> 00:29:59,960
I get the other spices,
but I don't get too much ginger.

750
00:30:00,000 --> 00:30:01,440
But I like that one. It's neat.
It's a very good one.

751
00:30:01,480 --> 00:30:03,800
Yeah. Very good.
Now, I do like these.

752
00:30:03,840 --> 00:30:07,160
I like the pattern.
Height's pretty good.

753
00:30:07,200 --> 00:30:08,800
It's very nice. Mm.

754
00:30:08,840 --> 00:30:09,880
And the texture's good.

755
00:30:09,920 --> 00:30:11,640
They're just cut up
a little unevenly.

756
00:30:11,680 --> 00:30:13,880
Yeah. Otherwise, they're pretty
decent. Very good. Very good.

757
00:30:13,920 --> 00:30:15,800
OK, this is gonna be
interesting judging.

758
00:30:15,840 --> 00:30:18,040
Prue and Paul will now rank
the bakers' parkin

759
00:30:18,080 --> 00:30:19,840
from worst to best.

760
00:30:19,880 --> 00:30:22,280
So, in seventh place
we have this one.

761
00:30:22,320 --> 00:30:24,400
Whose is that? Gill. Mine.

762
00:30:24,440 --> 00:30:26,560
I definitely had baking powder
in my hand at one point,

763
00:30:26,600 --> 00:30:27,960
but now I'm seriously doubting
whether

764
00:30:28,000 --> 00:30:29,320
I actually put it in the thing.

765
00:30:29,360 --> 00:30:31,320
All your problems,
texture, height,

766
00:30:31,360 --> 00:30:33,880
started and ended with that.
Yeah, yeah.

767
00:30:33,920 --> 00:30:36,080
In sixth spot, we have this one.

768
00:30:36,120 --> 00:30:39,720
Christiaan, your spice levels across
the board were quite low

769
00:30:39,760 --> 00:30:41,120
and they are a bit flat.

770
00:30:41,160 --> 00:30:42,800
They are.

771
00:30:42,840 --> 00:30:45,280
Nelly is fifth, Dylan fourth,

772
00:30:45,320 --> 00:30:47,440
and Sumayah comes third.

773
00:30:47,480 --> 00:30:50,720
In second spot, we have this one.
Whose is this?

774
00:30:50,760 --> 00:30:52,280
Georgie, these are pretty good,

775
00:30:52,320 --> 00:30:54,040
just weren't as good as number one.

776
00:30:54,080 --> 00:30:58,000
It comes down to spice levels
and the bake and the uneven cut.

777
00:30:58,040 --> 00:31:01,920
Which means we have this one
as number one.

778
00:31:01,960 --> 00:31:03,920
Yay! Well done, babe.
APPLAUSE

779
00:31:03,960 --> 00:31:05,440
Illiyin, you did everything right.

780
00:31:05,480 --> 00:31:06,720
They're nicely decorated

781
00:31:06,760 --> 00:31:09,000
and they taste lovely,
so well done.

782
00:31:09,040 --> 00:31:11,440
ALISON: Yes, Illiyin!

783
00:31:11,480 --> 00:31:14,600
I can't believe I came first.

784
00:31:14,640 --> 00:31:16,360
I've never come first in
the technical

785
00:31:16,400 --> 00:31:18,720
and then when Prue was like,
"You've done everything right,"

786
00:31:18,760 --> 00:31:21,960
I was like, "Never in my life."

787
00:31:22,000 --> 00:31:23,960
Last week I was last in technical,

788
00:31:24,000 --> 00:31:26,400
but I didn't feel like
I was as far behind so, yeah,

789
00:31:26,440 --> 00:31:27,960
it's not the ideal place
to be.

790
00:31:28,000 --> 00:31:29,960
It's just one little stupid slip-up,

791
00:31:30,000 --> 00:31:33,200
so hopefully we can pull it
back tomorrow.

792
00:31:39,520 --> 00:31:41,120
I mean, Autumn Week,

793
00:31:41,160 --> 00:31:44,920
it's the first time I've ever
seen it flip from the signature

794
00:31:44,960 --> 00:31:46,720
to the technical where
one's at one end

795
00:31:46,760 --> 00:31:48,080
and the other's at the other.

796
00:31:48,120 --> 00:31:50,200
You had Gill that did really well
in the signature

797
00:31:50,240 --> 00:31:51,480
and then bottom in the tech.

798
00:31:51,520 --> 00:31:52,600
Then you look at Illiyin.

799
00:31:52,640 --> 00:31:54,440
Really poor in the signature,
raw dough,

800
00:31:54,480 --> 00:31:56,320
and then won
the technical challenge.

801
00:31:56,360 --> 00:31:57,680
So everyone's just gone like that.

802
00:31:57,720 --> 00:31:59,840
Last week, Gill did exactly
the same.

803
00:31:59,880 --> 00:32:03,880
She was useless at the technical
and she won Star Baker.

804
00:32:03,920 --> 00:32:04,920
She could do it again.

805
00:32:04,960 --> 00:32:06,200
Is there anyone in trouble?

806
00:32:06,240 --> 00:32:08,680
I'll be honest with you,
everybody else. Really?

807
00:32:08,720 --> 00:32:11,080
Everybody's so close.
It's all down to the Showstopper.

808
00:32:11,120 --> 00:32:12,760
But, at this level, at this stage,

809
00:32:12,800 --> 00:32:14,880
one mistake, it can cost you,
can't it? Yeah.

810
00:32:14,920 --> 00:32:17,200
Me and you are in trouble.
Yeah. Oh, gosh. Always. I'm nervous.

811
00:32:17,240 --> 00:32:18,880
We're always in trouble.
Especially you.

812
00:32:18,920 --> 00:32:20,760
ALISON LAUGHS

813
00:32:27,760 --> 00:32:30,320
Hello, bakers,
welcome back to the tent.

814
00:32:30,360 --> 00:32:32,720
It's time for your
Showstopper challenge.

815
00:32:32,760 --> 00:32:35,160
Today, the judges would like you
to make

816
00:32:35,200 --> 00:32:38,600
an imaginative cake based on
an autumnal festival.

817
00:32:38,640 --> 00:32:40,400
Now, whether it's bonfire night,

818
00:32:40,440 --> 00:32:41,840
Diwali or Halloween,

819
00:32:41,880 --> 00:32:44,400
you must decorate
your cake according to

820
00:32:44,440 --> 00:32:45,640
your chosen theme.

821
00:32:45,680 --> 00:32:46,840
Did you say bumfire night?

822
00:32:46,880 --> 00:32:48,440
Yeah, it's my accent, babe,
it's my accent.

823
00:32:48,480 --> 00:32:50,160
Now, here's the weird thing -

824
00:32:50,200 --> 00:32:53,280
for this challenge, the judges would
love you to use vegetables,

825
00:32:53,320 --> 00:32:54,840
so parsnips at the ready.

826
00:32:54,880 --> 00:32:56,760
You've got four hours
for this challenge.

827
00:32:56,800 --> 00:32:58,040
On your marks. Get set.

828
00:32:58,080 --> 00:32:59,440
Bake!

829
00:33:01,520 --> 00:33:03,080
There's a lot going on today.

830
00:33:03,120 --> 00:33:05,200
There's no breathing space in this
four hours at all.

831
00:33:05,240 --> 00:33:07,240
We got this, we got this.

832
00:33:07,280 --> 00:33:11,400
I want to nail this today.
All guns blazing, let's go.

833
00:33:11,440 --> 00:33:15,160
Today's Showstopper challenge is
the autumn festival cake,

834
00:33:15,200 --> 00:33:17,240
but we've got one addition.

835
00:33:17,280 --> 00:33:20,840
We want the bakers to add
some vegetables in there as well.

836
00:33:20,880 --> 00:33:22,120
It's got carrot in it,

837
00:33:22,160 --> 00:33:24,080
it's practically one of your five
a day.

838
00:33:24,120 --> 00:33:26,040
You do naturally think
of carrot cake, for instance,

839
00:33:26,080 --> 00:33:28,320
but you can also add parsnip,

840
00:33:28,360 --> 00:33:31,680
beetroot also adds some great
flavour and great colour.

841
00:33:31,720 --> 00:33:34,280
But they stain your hands
for, like, the next week.

842
00:33:34,320 --> 00:33:37,360
I think the most difficult thing
about this challenge is

843
00:33:37,400 --> 00:33:39,160
the texture of the cakes.

844
00:33:39,200 --> 00:33:42,080
It depends on how much water
there is whether you'll get

845
00:33:42,120 --> 00:33:45,280
a light cake or a doughy, heavy one.

846
00:33:45,320 --> 00:33:47,560
You've got to get rid of some
of that moisture.

847
00:33:47,600 --> 00:33:49,480
All the bakers today are in line
for going home,

848
00:33:49,520 --> 00:33:50,840
it's that tight,

849
00:33:50,880 --> 00:33:54,160
so there is no wriggle room in this
challenge at all.

850
00:33:56,400 --> 00:33:57,400
Christiaan, good morning. Hello.

851
00:33:57,440 --> 00:33:59,200
Good morning. Christiaan.
How are you?

852
00:33:59,240 --> 00:34:00,920
Tell us all about your Showstopper.

853
00:34:00,960 --> 00:34:02,800
In the Netherlands,
we celebrate St Martin,

854
00:34:02,840 --> 00:34:04,160
when kids craft little lanterns

855
00:34:04,200 --> 00:34:05,920
and they go around the houses
and sing a song

856
00:34:05,960 --> 00:34:07,440
and that's when they get the candy.
Right.

857
00:34:07,480 --> 00:34:08,640
But then I moved to the UK

858
00:34:08,680 --> 00:34:10,000
and that's kind
of when I first started

859
00:34:10,040 --> 00:34:11,960
to experience Halloween
and I absolutely love it.

860
00:34:12,000 --> 00:34:13,520
I go all-out with
the house decorations.

861
00:34:13,560 --> 00:34:15,400
Like we've got, like... Yeah.
..projections on the house,

862
00:34:15,440 --> 00:34:16,600
spider webs everywhere,

863
00:34:16,640 --> 00:34:19,320
sound effects,
lightning on the ceiling.

864
00:34:19,360 --> 00:34:22,520
Some kids, like, run away screaming
because they're so scared, like...

865
00:34:22,560 --> 00:34:24,360
Soon as this finishes,
I'm round there.

866
00:34:24,400 --> 00:34:26,000
CHRISTIAAN LAUGHS

867
00:34:26,040 --> 00:34:27,760
Just like his house at
Halloween,

868
00:34:27,800 --> 00:34:31,080
Christiaan isn't holding back
when it comes to his cake.

869
00:34:31,120 --> 00:34:34,360
Four individually decorated spooky
stained glass windows

870
00:34:34,400 --> 00:34:37,960
will encase a parsnip,
apple and celeriac sponge,

871
00:34:38,000 --> 00:34:41,200
sandwiching layers
of maple meringue buttercream

872
00:34:41,240 --> 00:34:43,680
and a ginger-spiced marrow jam.

873
00:34:43,720 --> 00:34:45,920
There's a lot going on there.
There's a lot of flavours.

874
00:34:45,960 --> 00:34:47,400
So, what is the hero flavour?

875
00:34:47,440 --> 00:34:49,680
It would be the celeriac
and parsnip.

876
00:34:49,720 --> 00:34:52,840
Oh, good, I love celeriac.
Amazing. Yeah. Lovely.

877
00:34:52,880 --> 00:34:54,560
Sounds great.

878
00:34:54,600 --> 00:34:56,800
I'm making a spinach sponge.

879
00:34:56,840 --> 00:34:59,200
Very smooth, like a smoothie.

880
00:34:59,240 --> 00:35:02,080
No matter which vegetables
the bakers have chosen...

881
00:35:02,120 --> 00:35:03,840
Parsnip and beetroot.

882
00:35:03,880 --> 00:35:05,840
Are you a fan of cooking
with veggies?

883
00:35:05,880 --> 00:35:07,640
I mean, I make carrot cake.

884
00:35:07,680 --> 00:35:09,000
Yeah, I like a carrot cake.

885
00:35:09,040 --> 00:35:10,760
That's, like, the only socially
acceptable vegetable

886
00:35:10,800 --> 00:35:12,560
to put in a cake. Yeah.

887
00:35:12,600 --> 00:35:14,480
To achieve a light, delicate
sponge...

888
00:35:14,520 --> 00:35:17,520
Ooh, oof, so steamy.
The pumpkin's in the oven.

889
00:35:17,560 --> 00:35:19,520
That needs to dry out
and roast a bit.

890
00:35:19,560 --> 00:35:22,360
..they must first remove as much
water as possible.

891
00:35:22,400 --> 00:35:24,720
It's really important to, like,
make sure that you squeeze out

892
00:35:24,760 --> 00:35:27,480
as much of the liquid that you can.

893
00:35:27,520 --> 00:35:29,320
Because it can be quite gross.

894
00:35:29,360 --> 00:35:30,480
If you don't get rid of it,

895
00:35:30,520 --> 00:35:32,840
you're going to end up with
a very sodden cake.

896
00:35:32,880 --> 00:35:35,320
I'm really glad to see you're
getting rid of all the moisture.

897
00:35:35,360 --> 00:35:37,160
Gonna get all that moisture.
Cos that's the... Yeah.

898
00:35:37,200 --> 00:35:38,480
It kills the carrot cake.

899
00:35:38,520 --> 00:35:39,680
You don't want it to be claggy,

900
00:35:39,720 --> 00:35:41,360
so hopefully I can get out as much
as possible.

901
00:35:41,400 --> 00:35:42,680
Claggy, I love claggy cake.

902
00:35:42,720 --> 00:35:44,040
I don't know about you guys.
You don't.

903
00:35:44,080 --> 00:35:45,520
No, we don't like claggy cake.

904
00:35:45,560 --> 00:35:47,960
The four layers of Illiyin's carrot

905
00:35:48,000 --> 00:35:49,800
and courgette cake
will be filled with

906
00:35:49,840 --> 00:35:51,840
an orange
mascarpone cream

907
00:35:51,880 --> 00:35:53,640
and coated in
a multicoloured

908
00:35:53,680 --> 00:35:55,080
buttercream
in homage to

909
00:35:55,120 --> 00:35:57,280
the Mexican Day of
the Dead.

910
00:35:57,320 --> 00:35:59,160
I just love
the fact that I can say,

911
00:35:59,200 --> 00:36:01,080
"Dia de los Muertos,"
over and over again.

912
00:36:01,120 --> 00:36:02,680
And what does that mean again?
Day of the Dead.

913
00:36:02,720 --> 00:36:04,320
Day of the Dead. Say it again.

914
00:36:04,360 --> 00:36:07,200
De. De. Los. Los.
Muertos. Muertos.

915
00:36:07,240 --> 00:36:09,360
Oh, you speak Spanish so lovely.
Day of the Dead.

916
00:36:09,400 --> 00:36:10,640
There we go.
Day of the Dead.

917
00:36:10,680 --> 00:36:11,800
Bring it on.

918
00:36:11,840 --> 00:36:13,520
Illiyin may be honouring the dead...

919
00:36:13,560 --> 00:36:15,800
I'm like a witch with Halloween.

920
00:36:15,840 --> 00:36:18,000
SHE CACKLES

921
00:36:18,040 --> 00:36:20,600
..but Nelly's chosen
to celebrate life itself.

922
00:36:20,640 --> 00:36:23,240
My Showstopper is about woman
in my age.

923
00:36:23,280 --> 00:36:24,360
22.

924
00:36:24,400 --> 00:36:26,600
Charmer, huh? What a charmer.

925
00:36:26,640 --> 00:36:29,480
Yeah, we are entering the autumn
as a woman, isn't it?

926
00:36:29,520 --> 00:36:32,120
So, you know, when we're harvesting
all the experience.

927
00:36:32,160 --> 00:36:33,520
All that wisdom.

928
00:36:33,560 --> 00:36:35,400
Yeah, absolutely.
You can see the wisdom.

929
00:36:35,440 --> 00:36:36,920
Absolutely. You know.
So sensible now.

930
00:36:36,960 --> 00:36:39,400
You want a bigger bowl?
Yeah.

931
00:36:39,440 --> 00:36:40,840
Child's paddling pool?

932
00:36:40,880 --> 00:36:43,480
Decorated to document
her carefree youth

933
00:36:43,520 --> 00:36:44,960
and wiser older years,

934
00:36:45,000 --> 00:36:46,280
Nelly will
sandwich layers

935
00:36:46,320 --> 00:36:48,320
of chocolate
avocado cream

936
00:36:48,360 --> 00:36:49,440
and plum jelly

937
00:36:49,480 --> 00:36:51,560
with a delicate
spinach sponge.

938
00:36:51,600 --> 00:36:55,840
Try and make sure we're not
destroying the fluffiness.

939
00:36:55,880 --> 00:36:57,520
It's very tricky,
make a spinach cake.

940
00:36:57,560 --> 00:36:58,960
If you get it wrong, it's gonna be
like a pancake.

941
00:36:59,000 --> 00:37:00,120
It's just gonna be flat.

942
00:37:00,160 --> 00:37:02,320
I mean, life is about having joy,
not about having stress,

943
00:37:02,360 --> 00:37:04,640
so if it doesn't go right today,
it doesn't go right.

944
00:37:04,680 --> 00:37:06,440
There is exit. It's fine.

945
00:37:06,480 --> 00:37:08,320
You can leave with them two trees
on your head

946
00:37:08,360 --> 00:37:09,400
and you'd be happy, wouldn't ya?

947
00:37:09,440 --> 00:37:12,160
Yes, I'm leaving
with my crown on. Still.

948
00:37:12,200 --> 00:37:14,200
Bicarbonate of soda going in.

949
00:37:14,240 --> 00:37:17,560
Nelly's not the only one hoping
to rise to the occasion.

950
00:37:17,600 --> 00:37:18,800
It's in.

951
00:37:18,840 --> 00:37:23,280
Gill's having a second attempt at
her autumn festival favourite.

952
00:37:23,320 --> 00:37:25,000
So I've always loved bonfire night

953
00:37:25,040 --> 00:37:27,840
and as soon as you say
bonfire night, it's parkin.

954
00:37:27,880 --> 00:37:29,960
It could go one of two ways here,
can't it?

955
00:37:30,000 --> 00:37:32,280
I can show that I can really do it
or I can show that

956
00:37:32,320 --> 00:37:34,560
I really have no idea at parkin
whatsoever

957
00:37:34,600 --> 00:37:36,000
and I've failed it twice.

958
00:37:36,040 --> 00:37:39,040
Gill's hopping back on
the parkin horse by marrying it

959
00:37:39,080 --> 00:37:40,720
with a classic carrot cake.

960
00:37:40,760 --> 00:37:42,320
Decorated with a buttercream

961
00:37:42,360 --> 00:37:43,840
bonfire, she'll top
the lot

962
00:37:43,880 --> 00:37:45,200
with biscuit rockets

963
00:37:45,240 --> 00:37:46,800
and meringue fireworks.

964
00:37:46,840 --> 00:37:50,240
So it's a hybrid of
carrot cake and parkin.

965
00:37:50,280 --> 00:37:51,400
That you're so good at.

966
00:37:51,440 --> 00:37:53,920
That I'm brilliant at,
that I've practised so much.

967
00:37:53,960 --> 00:37:55,280
Apparently it's got baking powder
in it.

968
00:37:55,320 --> 00:37:56,600
Apparently it's got baking powder
in it.

969
00:37:56,640 --> 00:37:59,680
Yeah. It's already in there.
Double check. Double check.

970
00:37:59,720 --> 00:38:01,560
All right. Double sure.
It'll be about this tall.

971
00:38:01,600 --> 00:38:03,680
It'll be like that this time. Yeah.

972
00:38:03,720 --> 00:38:05,120
THEY LAUGH

973
00:38:05,160 --> 00:38:09,320
Looks disgusting. Urgh,
it's like a gloopy, gloopy mess.

974
00:38:09,360 --> 00:38:12,200
But Gill's not the only baker
looking for redemption.

975
00:38:12,240 --> 00:38:14,360
It's a carrot and pumpkin cake.

976
00:38:14,400 --> 00:38:15,920
Gonna go easy on the spices?

977
00:38:15,960 --> 00:38:19,320
I have taken... Well, I did well in
the parkin after listening to you.

978
00:38:19,360 --> 00:38:20,520
The spices are OK.

979
00:38:20,560 --> 00:38:21,960
I really toned it down.

980
00:38:22,000 --> 00:38:23,640
Georgie, lightweights.

981
00:38:27,120 --> 00:38:29,200
Georgie's delicately spiced pumpkin

982
00:38:29,240 --> 00:38:30,960
and carrot cake will be stacked

983
00:38:31,000 --> 00:38:33,240
and coated in fondant to form

984
00:38:33,280 --> 00:38:35,680
an autumnal tree stump.

985
00:38:35,720 --> 00:38:37,760
So it's gonna be four cakes.

986
00:38:37,800 --> 00:38:39,720
The cakes need a lot of time to cool

987
00:38:39,760 --> 00:38:40,960
but there's a lot of decorations

988
00:38:41,000 --> 00:38:44,280
to be done as well,
so I need the time.

989
00:38:44,320 --> 00:38:46,200
Also needing plenty of time...

990
00:38:46,240 --> 00:38:51,240
So now, let's pray that my cake
gonna rise beautifully.

991
00:38:51,280 --> 00:38:53,400
..are the vegetable sponges in
the oven?

992
00:38:53,440 --> 00:38:55,800
So these kind of cakes take
a bit longer to bake simply

993
00:38:55,840 --> 00:38:57,120
because of the moisture.

994
00:38:57,160 --> 00:38:58,680
So if this was a normal sponge,
you'd be able

995
00:38:58,720 --> 00:39:01,800
to cook it in about 20 minutes,
but this takes 35 to 40.

996
00:39:01,840 --> 00:39:05,160
But if baking so much cake wasn't
challenging enough...

997
00:39:05,200 --> 00:39:07,760
And in. Good, yay, done.

998
00:39:07,800 --> 00:39:10,720
..Sumayah's made her Showstopper
twice as hard.

999
00:39:10,760 --> 00:39:14,080
As you can see,
it's quite a lot of stuff.

1000
00:39:14,120 --> 00:39:18,320
I'm doing a parsnip,
cumin and fennel cake.

1001
00:39:18,360 --> 00:39:22,000
And I'm doing a beetroot,
ginger and walnut cake as well.

1002
00:39:22,040 --> 00:39:23,600
So there's gonna be two tiers.

1003
00:39:23,640 --> 00:39:26,680
I wanna do two because I'm not
confident in either of them

1004
00:39:26,720 --> 00:39:28,520
so hopefully one tastes good!

1005
00:39:29,720 --> 00:39:32,520
The only baker to tackle two
separate cakes,

1006
00:39:32,560 --> 00:39:34,680
Sumayah will layer them both
with a treacle

1007
00:39:34,720 --> 00:39:36,880
and cinnamon Swiss
meringue buttercream

1008
00:39:36,920 --> 00:39:38,200
and blackcurrant jam,

1009
00:39:38,240 --> 00:39:40,360
before stacking
and decorating them

1010
00:39:40,400 --> 00:39:42,200
with beetroot
and parsnip foliage

1011
00:39:42,240 --> 00:39:43,480
and surrounding
the lot with

1012
00:39:43,520 --> 00:39:45,400
a tempered
chocolate collar.

1013
00:39:45,440 --> 00:39:47,960
Are you gonna go hog wild on
the decoration?

1014
00:39:48,000 --> 00:39:49,680
Hopefully, yeah.

1015
00:39:49,720 --> 00:39:52,720
Sumayah, you do realise you've only
got four hours?

1016
00:39:52,760 --> 00:39:55,640
Yeah, I mean, I have got it done
in time.

1017
00:39:55,680 --> 00:39:56,720
PAUL: It sounds a lot, though,

1018
00:39:56,760 --> 00:39:58,560
a lot of different components
to this.

1019
00:39:58,600 --> 00:40:00,480
SUMAYAH: It's not really.

1020
00:40:00,520 --> 00:40:03,400
PAUL: Well, no, it is. It is really.
Good luck, Sumayah.

1021
00:40:03,440 --> 00:40:04,600
SUMAYAH: Thank you.

1022
00:40:06,040 --> 00:40:08,720
Just grow, just grow, baby, grow.

1023
00:40:08,760 --> 00:40:11,120
With their vegetable sponges in
the oven...

1024
00:40:11,160 --> 00:40:12,600
I'm just making my buttercreams.

1025
00:40:12,640 --> 00:40:14,280
..the bakers can focus on
their fillings.

1026
00:40:14,320 --> 00:40:18,680
Starting the marrow jam with
a bit of ginger and the jam sugar.

1027
00:40:18,720 --> 00:40:21,200
I just gonna whisk the ganache
a little bit

1028
00:40:21,240 --> 00:40:24,400
and then I gonna add slow by slow
the avocados.

1029
00:40:24,440 --> 00:40:27,240
So I'm doing the cardamom
cream cheese frosting with

1030
00:40:27,280 --> 00:40:30,240
the orange.
My cake is based on Diwali.

1031
00:40:30,280 --> 00:40:32,520
I feel like I've done
a lot of Japanese stuff

1032
00:40:32,560 --> 00:40:35,840
but I probably know more about
Indian flavours.

1033
00:40:35,880 --> 00:40:37,600
Cardamom, I think, is really nice

1034
00:40:37,640 --> 00:40:40,440
and I think it goes really well
with orange.

1035
00:40:40,480 --> 00:40:42,520
Dylan's Diwali-inspired
cake will see

1036
00:40:42,560 --> 00:40:44,280
a beetroot sponge
layered and coated

1037
00:40:44,320 --> 00:40:46,400
in a crisp
white cardamom

1038
00:40:46,440 --> 00:40:47,920
cream cheese icing,

1039
00:40:47,960 --> 00:40:49,360
and topped with
a hand-sculpted,

1040
00:40:49,400 --> 00:40:51,240
all-white peacock.

1041
00:40:51,280 --> 00:40:53,280
White peacock?
Yeah.

1042
00:40:53,320 --> 00:40:55,160
They make a funny noise,
don't they? Yeah.

1043
00:40:55,200 --> 00:40:56,640
NOEL COOS
Is that how they speak?

1044
00:40:56,680 --> 00:40:58,560
Yes, only louder.
Louder.

1045
00:40:58,600 --> 00:41:00,040
NOEL EMITS HIGH-PITCHED COO

1046
00:41:00,080 --> 00:41:01,400
Well, that's nearly there.

1047
00:41:01,440 --> 00:41:02,720
NOEL SCREECHES SOFTLY

1048
00:41:02,760 --> 00:41:04,200
ANIMAL SQUAWKS

1049
00:41:04,240 --> 00:41:07,200
Bakers, you are halfway through.

1050
00:41:07,240 --> 00:41:10,600
Come on, you can do it,
you can do it, you can do it.

1051
00:41:10,640 --> 00:41:12,880
I'm just gonna check on the cakes.

1052
00:41:12,920 --> 00:41:14,360
I'm gonna give them

1053
00:41:14,400 --> 00:41:17,360
a few minutes more just
because they're quite wet.

1054
00:41:17,400 --> 00:41:19,720
Get out all the moisture,
I don't want any moisture anywhere.

1055
00:41:23,720 --> 00:41:27,040
They're all fine. Happy days.
Just need to cool now.

1056
00:41:27,080 --> 00:41:29,080
The cooling time is the killer.

1057
00:41:30,560 --> 00:41:32,520
Whoa.

1058
00:41:32,560 --> 00:41:34,840
Oh, that's so annoying.

1059
00:41:36,080 --> 00:41:38,560
Oh, good God.

1060
00:41:38,600 --> 00:41:40,040
Are you OK?

1061
00:41:40,080 --> 00:41:42,360
I'll bake another cake.

1062
00:41:42,400 --> 00:41:43,560
Dylan, what's gone down?

1063
00:41:43,600 --> 00:41:45,840
I just threw my cake on the floor.

1064
00:41:45,880 --> 00:41:49,000
WHISPERS: Oh, what you doing?
I dunno, mate.

1065
00:41:49,040 --> 00:41:50,560
Have you got time to make it again?

1066
00:41:50,600 --> 00:41:52,400
Yeah, I've got more batter
in the fridge.

1067
00:41:52,440 --> 00:41:54,000
You're a cool customer, aren't you?

1068
00:41:54,040 --> 00:41:57,120
I mean, no panics.

1069
00:41:58,160 --> 00:42:00,320
Now I'm glad I have a load of
extra batter.

1070
00:42:00,360 --> 00:42:02,920
I have an hour to bake it.
It's a bit tight.

1071
00:42:02,960 --> 00:42:06,440
While Dylan has the daunting task of
baking and cooling another cake...

1072
00:42:06,480 --> 00:42:09,680
OK. Now we've got to go again.

1073
00:42:09,720 --> 00:42:11,000
I've got more to do now.

1074
00:42:11,040 --> 00:42:13,560
..the rest of the bakers also have
their hands full...

1075
00:42:13,600 --> 00:42:15,480
This is a treacle biscuit dough.

1076
00:42:15,520 --> 00:42:17,880
You can't rock up to
a Showstopper with just a cake,

1077
00:42:17,920 --> 00:42:20,240
you've got to have the bells
and whistles to go with it.

1078
00:42:20,280 --> 00:42:22,600
Or rockets and fireworks,
in this case.

1079
00:42:22,640 --> 00:42:26,640
..creating their extravagant autumn
festival decorations.

1080
00:42:26,680 --> 00:42:28,920
So, my cake is gonna be
Halloween themed.

1081
00:42:28,960 --> 00:42:31,320
It's gonna have kind of,
like, stained-glass windows.

1082
00:42:31,360 --> 00:42:32,600
That's me.

1083
00:42:32,640 --> 00:42:34,080
I posed for that picture.

1084
00:42:34,120 --> 00:42:36,600
THEY LAUGH

1085
00:42:36,640 --> 00:42:38,120
So I'm gonna make
a little mini pumpkin

1086
00:42:38,160 --> 00:42:40,560
so I'm just literally gonna cover
this with quite

1087
00:42:40,600 --> 00:42:42,440
a lot cos then it's gonna scrunch

1088
00:42:42,480 --> 00:42:44,360
and make the pumpkin shape with
the strings.

1089
00:42:44,400 --> 00:42:46,040
So now we're using a death weapon,

1090
00:42:46,080 --> 00:42:47,960
AKA a mandolin.

1091
00:42:48,000 --> 00:42:49,800
Try not to slice my fingers off.

1092
00:42:49,840 --> 00:42:52,480
So I'm basically shaping them into
rough flower shapes.

1093
00:42:52,520 --> 00:42:56,000
Then I'm gonna dehydrate them.
It's just enough time.

1094
00:42:56,040 --> 00:42:58,400
I think... How long do we have left?

1095
00:42:58,440 --> 00:43:01,120
Bakers, you have one hour left.

1096
00:43:02,920 --> 00:43:04,600
It's one hour now.

1097
00:43:04,640 --> 00:43:06,680
These need to go in the oven.

1098
00:43:06,720 --> 00:43:08,120
Oh, God.

1099
00:43:08,160 --> 00:43:09,360
It's tense.

1100
00:43:09,400 --> 00:43:12,040
But they all get worried
and then they pull it out the bag.

1101
00:43:12,080 --> 00:43:13,560
There's loads to do.

1102
00:43:13,600 --> 00:43:16,160
I know, but you're not supposed
to present it from a bag.

1103
00:43:18,200 --> 00:43:19,520
I'm still waiting for it to bake.

1104
00:43:19,560 --> 00:43:22,960
So in the meanwhile I'm gonna make
my peacock cake topper.

1105
00:43:23,000 --> 00:43:24,680
It's big though. It's rising.

1106
00:43:24,720 --> 00:43:26,560
Yeah. But I need it to cool,

1107
00:43:26,600 --> 00:43:29,240
which would leave me ten minutes to
decorate the top tier of the cake.

1108
00:43:29,280 --> 00:43:30,480
NOEL GROANS

1109
00:43:30,520 --> 00:43:32,800
I know.
What are you doing to me?

1110
00:43:32,840 --> 00:43:35,160
I know.
Giving me a heart attack.

1111
00:43:35,200 --> 00:43:37,320
But while Dylan's cake
has been delayed...

1112
00:43:37,360 --> 00:43:39,760
I'm just gonna start layering my
cakes now so I

1113
00:43:39,800 --> 00:43:43,080
need to cut them to size
and stack them all up.

1114
00:43:43,120 --> 00:43:45,000
..for the rest of the bakers...

1115
00:43:45,040 --> 00:43:48,800
We shall see
if we did good job or not.

1116
00:43:48,840 --> 00:43:50,520
..it's the moment of truth.

1117
00:43:50,560 --> 00:43:52,440
I'm happy with that.

1118
00:43:52,480 --> 00:43:54,760
Nice moist inside.
It's definitely cooked.

1119
00:43:54,800 --> 00:43:56,360
That's the way carrot cake's
supposed to be.

1120
00:43:56,400 --> 00:43:58,560
The middle, oh, that's not cooked.

1121
00:43:58,600 --> 00:44:00,520
Oh, marvellous.

1122
00:44:02,400 --> 00:44:06,040
Oh, could be better.
It's a little bit still moist.

1123
00:44:06,080 --> 00:44:09,040
These ones look OK,
so I might just do three tiers.

1124
00:44:09,080 --> 00:44:12,240
So it's gonna be, like, cake,
marrow jam, buttercream.

1125
00:44:12,280 --> 00:44:13,760
Because I'm down a layer,
I'm just gonna do

1126
00:44:13,800 --> 00:44:15,640
a thicker layer of buttercream.

1127
00:44:15,680 --> 00:44:17,560
Chocolate avocado cream.

1128
00:44:17,600 --> 00:44:19,200
Choco-ado. We make a new word.

1129
00:44:19,240 --> 00:44:21,040
Choco-ado.
SHE CHUCKLES

1130
00:44:22,200 --> 00:44:23,600
It's the bit where my husband
starts screaming,

1131
00:44:23,640 --> 00:44:25,520
"It's good enough,
it's good enough!"

1132
00:44:25,560 --> 00:44:26,920
It's good enough for me.

1133
00:44:31,640 --> 00:44:34,560
Oh, it's finally cooked. Yay.

1134
00:44:34,600 --> 00:44:36,880
Bakers,
you've got half an hour left.

1135
00:44:36,920 --> 00:44:38,200
Ooh.

1136
00:44:38,240 --> 00:44:40,240
Half an hour.

1137
00:44:40,280 --> 00:44:42,600
BLEEP
I almost dropped it again.

1138
00:44:43,760 --> 00:44:47,520
It's icing for the top of the hat
and I just improvise as you can see.

1139
00:44:47,560 --> 00:44:50,560
The cake is still warm
so we shall see.

1140
00:44:50,600 --> 00:44:53,760
I'm just gonna try and cool this
cake down as quick as possible.

1141
00:44:53,800 --> 00:44:57,240
And then I'm gonna decorate
the bottom tier as nice as I can.

1142
00:44:57,280 --> 00:45:00,440
Generally, autumn colours, they're,
like, your oranges, some yellow,

1143
00:45:00,480 --> 00:45:02,560
but the Day of the Dead festival is
really bright,

1144
00:45:02,600 --> 00:45:04,320
it's really flamboyant.

1145
00:45:04,360 --> 00:45:07,520
So I'm trying to go bold in
my colours.

1146
00:45:07,560 --> 00:45:09,920
It's gonna be an all-white cake,
and make it kind

1147
00:45:09,960 --> 00:45:12,480
of like marble is my
thought process.

1148
00:45:12,520 --> 00:45:14,800
Now just peel it off.
That's cool innit.

1149
00:45:16,320 --> 00:45:18,560
Wow. Looks amazing.

1150
00:45:18,600 --> 00:45:21,760
I honestly am losing faith that this
is gonna look great now.

1151
00:45:23,800 --> 00:45:25,920
There's gonna be
a lot of line work on this.

1152
00:45:25,960 --> 00:45:27,480
Can I try a piece of your cake?

1153
00:45:27,520 --> 00:45:28,720
Is it over-spiced?

1154
00:45:28,760 --> 00:45:30,920
Oh, my God. No, it really isn't.

1155
00:45:30,960 --> 00:45:32,760
I can't get enough of that.
I'm having all that.

1156
00:45:32,800 --> 00:45:37,360
Oh, good, I'm glad you're enjoying
it. At least Alison likes it.

1157
00:45:37,400 --> 00:45:41,720
I've just started painting
the stained-glass windows.

1158
00:45:41,760 --> 00:45:45,040
So we've got a little electric
tealight that's gonna shine behind

1159
00:45:45,080 --> 00:45:46,960
each little window.

1160
00:45:47,000 --> 00:45:50,520
Bakers, you have 15 minutes left.

1161
00:45:50,560 --> 00:45:52,200
You feel like you've done so much

1162
00:45:52,240 --> 00:45:54,800
and you've still got
so much left to do.

1163
00:45:54,840 --> 00:45:56,840
I wanna make sure I've got
the woman done.

1164
00:45:56,880 --> 00:45:59,280
I just need to do my
chocolate collar

1165
00:45:59,320 --> 00:46:02,520
and arrange my floral decorations
on top.

1166
00:46:02,560 --> 00:46:04,320
Oh, I have quite a lot left.

1167
00:46:04,360 --> 00:46:07,000
This is the second tier.
This looks awful.

1168
00:46:08,960 --> 00:46:10,640
OK, I'm going for it.

1169
00:46:12,840 --> 00:46:15,480
Now I'm going to do me. Oh, dear
it's going to be a disaster.

1170
00:46:15,520 --> 00:46:18,440
That is so cool.
Triple chin.

1171
00:46:18,480 --> 00:46:21,040
But it's not just amazing,
it's witty as well.

1172
00:46:21,080 --> 00:46:23,000
I just hope they're gonna like it.

1173
00:46:23,040 --> 00:46:25,040
The nerve-racking bit is done.

1174
00:46:27,920 --> 00:46:29,800
Oh, bloody hell, look at him.

1175
00:46:29,840 --> 00:46:31,760
I know, his sculpting work is
amazing.

1176
00:46:31,800 --> 00:46:35,440
We just need to eliminate him
somehow, you know? Slap him.

1177
00:46:35,480 --> 00:46:37,840
You have to stop threatening
Dylan, Nelly.

1178
00:46:37,880 --> 00:46:40,880
We really need to get rid
of him now, seriously.

1179
00:46:40,920 --> 00:46:42,240
This looks so bad.

1180
00:46:42,280 --> 00:46:43,880
What do you mean, Nelly?

1181
00:46:43,920 --> 00:46:47,280
Bakers, you have one minute left.

1182
00:46:47,320 --> 00:46:49,160
Chuck it on and then
I'll tidy it up.

1183
00:46:49,200 --> 00:46:51,640
Oh, that's why we have spares.

1184
00:46:51,680 --> 00:46:52,840
Una pareja.

1185
00:46:52,880 --> 00:46:54,160
This looks like day of the Dead
to me.

1186
00:46:54,200 --> 00:46:56,440
Just a little bit worried that
they're gonna slide off.

1187
00:46:56,480 --> 00:46:57,720
I mean, so far so good.

1188
00:46:57,760 --> 00:46:58,760
It just looks crap.

1189
00:46:58,800 --> 00:47:00,840
And I don't even know how
to fix it at this point.

1190
00:47:00,880 --> 00:47:03,480
There's nothing I can do.
Wow, I'm actually on time.

1191
00:47:03,520 --> 00:47:05,680
This one is a bit crooked, you know.

1192
00:47:05,720 --> 00:47:07,200
Can I fit any more on?

1193
00:47:09,600 --> 00:47:13,160
Done.
Bakers, your time is up.

1194
00:47:13,200 --> 00:47:15,440
Aaahh.

1195
00:47:15,480 --> 00:47:17,640
Please step away from
your Showstoppers.

1196
00:47:17,680 --> 00:47:18,960
So cool.

1197
00:47:19,000 --> 00:47:21,360
Oh, everyone's looks amazing.
That is so cool.

1198
00:47:21,400 --> 00:47:23,240
No, I just think
it all looks awful.

1199
00:47:23,280 --> 00:47:24,520
Come here.

1200
00:47:24,560 --> 00:47:26,360
Thanks, Gill.
You'll be fine, OK?

1201
00:47:34,960 --> 00:47:37,200
The bakers' autumnal cakes will
now face

1202
00:47:37,240 --> 00:47:40,200
the judgment of Paul and Prue.

1203
00:47:40,240 --> 00:47:42,680
Sumayah, would you like
to bring up your Showstopper?

1204
00:47:52,440 --> 00:47:53,840
What a great looking cake.

1205
00:47:53,880 --> 00:47:55,920
Thank you.
I love the colours.

1206
00:47:55,960 --> 00:47:58,800
That chocolate fence is
just exquisite.

1207
00:47:58,840 --> 00:48:00,200
Mm. Just wonderful.

1208
00:48:00,240 --> 00:48:01,240
Right.

1209
00:48:01,280 --> 00:48:04,560
Whoops. Might have to dismantle
your fence a little bit.

1210
00:48:04,600 --> 00:48:05,600
Wow.

1211
00:48:05,640 --> 00:48:11,080
The top tier is a beetroot,
ginger and walnut cake.

1212
00:48:11,120 --> 00:48:13,480
I love the flavour.
Thank you.

1213
00:48:13,520 --> 00:48:14,920
Actually, I like the texture too.

1214
00:48:14,960 --> 00:48:17,320
Mm, it's a bit like a sticky toffee
pudding in a cake. Mm.

1215
00:48:17,360 --> 00:48:19,120
It is quite delicious,
every element.

1216
00:48:19,160 --> 00:48:20,640
Right, let's have a quick look.

1217
00:48:20,680 --> 00:48:22,520
I almost don't
want to eat anything else.

1218
00:48:22,560 --> 00:48:24,680
I just want to get stuck in
and finish this.

1219
00:48:24,720 --> 00:48:26,560
You're a dame,
you do what you like.

1220
00:48:27,640 --> 00:48:29,600
So the bottom tier is

1221
00:48:29,640 --> 00:48:33,200
a spiced parsnip cake
with some flaked almonds.

1222
00:48:33,240 --> 00:48:36,040
Wow. That's...

1223
00:48:36,080 --> 00:48:37,760
She is one hell of a baker.

1224
00:48:37,800 --> 00:48:40,320
CHEERING AND APPLAUSE

1225
00:48:40,360 --> 00:48:42,640
Oh, my God, thank you.
That's amazing.

1226
00:48:43,640 --> 00:48:45,160
Well done.

1227
00:48:45,200 --> 00:48:47,880
Oh, my God.
I so heartily agree.

1228
00:48:47,920 --> 00:48:50,640
That's one of the best cakes
I've had for a long time. Oh, wow.

1229
00:48:50,680 --> 00:48:54,600
I'm gonna take some home with me
tonight. Ah. OK. That's excellent.

1230
00:48:54,640 --> 00:48:56,800
Fantastic. Thank you very much.
Thank you so much.

1231
00:48:56,840 --> 00:48:58,200
Well done, Sumayah. Thank you.

1232
00:48:58,240 --> 00:49:00,440
ALISON: Oh, well done.
NOEL: Well done.

1233
00:49:00,480 --> 00:49:01,760
Well done.

1234
00:49:03,200 --> 00:49:05,200
The perfect cake.

1235
00:49:05,240 --> 00:49:07,840
God, there's no beating that,
is there?

1236
00:49:12,160 --> 00:49:13,480
I'm in love with that cake.

1237
00:49:14,600 --> 00:49:16,720
I mean, it's a pretty morbid-looking
cake.

1238
00:49:16,760 --> 00:49:19,360
It's very neat, though, cos you've
done beautiful work on the outside

1239
00:49:19,400 --> 00:49:20,640
to keep it like that.

1240
00:49:20,680 --> 00:49:24,280
The stained glass is just amazing.
Really beautifully done.

1241
00:49:24,320 --> 00:49:26,200
Parsnip and celeriac.

1242
00:49:26,240 --> 00:49:29,640
Yes, and there's some pecan nuts
in there as well.

1243
00:49:33,160 --> 00:49:34,240
Love it.

1244
00:49:36,480 --> 00:49:38,200
Oh, you had me there.

1245
00:49:39,280 --> 00:49:41,960
The celeriac and the parsnip work
beautifully well inside it

1246
00:49:42,000 --> 00:49:44,320
and the citrus flavours just lighten
it all up.

1247
00:49:44,360 --> 00:49:47,440
I love the jam and
the filling cos it's very smooth,

1248
00:49:47,480 --> 00:49:48,880
Well done, Christiaan.
Thank you so much.

1249
00:49:48,920 --> 00:49:50,600
Thank you very much. Thank you.
Well done.

1250
00:49:54,160 --> 00:49:55,840
I love the fire around the outside.

1251
00:49:55,880 --> 00:49:57,320
Yes, it's beautifully done there.

1252
00:49:57,360 --> 00:49:59,960
But I hope it tastes better than
the parkin we had yesterday.

1253
00:50:00,000 --> 00:50:01,560
Ooh, let it lie.

1254
00:50:01,600 --> 00:50:03,080
THEY CHUCKLE

1255
00:50:03,120 --> 00:50:07,400
I love the nice thin,
very even layers.

1256
00:50:07,440 --> 00:50:10,000
It is a blend between parkin
and carrot cake.

1257
00:50:10,040 --> 00:50:11,360
It's spot in the middle.

1258
00:50:11,400 --> 00:50:14,440
The spices and the ginger
are at just the right level.

1259
00:50:14,480 --> 00:50:16,360
I think it looks great,
tastes good.

1260
00:50:16,400 --> 00:50:18,160
Yay. I do too. I think it's lovely.

1261
00:50:18,200 --> 00:50:20,080
Well done. Thank you, Gill.
Thank you.

1262
00:50:20,120 --> 00:50:21,480
Very good.

1263
00:50:26,240 --> 00:50:28,400
I think that's astonishing.
Thank you.

1264
00:50:28,440 --> 00:50:31,080
I mean, the vibrancy
of those colours is fantastic.

1265
00:50:31,120 --> 00:50:33,960
The decoration is exquisite,
it's excellent. It really is.

1266
00:50:34,000 --> 00:50:35,840
Wow.

1267
00:50:35,880 --> 00:50:38,200
It's a solid cake.
Big cake. Yeah.

1268
00:50:38,240 --> 00:50:40,040
Courgette and carrot.
Yeah.

1269
00:50:43,840 --> 00:50:46,920
I'd say that's absolutely
the right level of spice.

1270
00:50:46,960 --> 00:50:48,880
Not too strong, delicious.

1271
00:50:48,920 --> 00:50:52,280
And the carrot and courgette are
moist enough still.

1272
00:50:52,320 --> 00:50:53,880
I know you drained
a lot of it off.

1273
00:50:53,920 --> 00:50:55,280
It's really pleasant in the mouth.

1274
00:50:55,320 --> 00:50:56,800
I think you've done a great job
with that cake.

1275
00:50:56,840 --> 00:50:58,560
Well done, Illiyin. Thank you.
Thank you so much.

1276
00:50:58,600 --> 00:51:00,200
Thanks, Illiyin.
Thank you.

1277
00:51:06,960 --> 00:51:08,320
I think the cake looks amazing,

1278
00:51:08,360 --> 00:51:09,480
very professional,

1279
00:51:09,520 --> 00:51:11,560
could be sitting in front
of any bakery window.

1280
00:51:11,600 --> 00:51:12,760
Thank you.

1281
00:51:12,800 --> 00:51:14,400
So, see how it tastes.

1282
00:51:14,440 --> 00:51:17,520
Looking forward to
the spices on this one.

1283
00:51:17,560 --> 00:51:19,640
I think they're OK on this one.

1284
00:51:19,680 --> 00:51:20,840
Oh, wow.

1285
00:51:20,880 --> 00:51:22,680
It's a carrot and pumpkin cake

1286
00:51:22,720 --> 00:51:24,680
and the cream cheese frosting has

1287
00:51:24,720 --> 00:51:27,560
stem ginger,
little bit of cinnamon.

1288
00:51:27,600 --> 00:51:29,000
It's a little damp.

1289
00:51:29,040 --> 00:51:32,200
The pumpkin, it's probably released
quite a bit of juice from that.

1290
00:51:32,240 --> 00:51:33,240
Mm.
Yeah.

1291
00:51:33,280 --> 00:51:36,240
Flavour-wise, spot-on.
A really, really good cake.

1292
00:51:36,280 --> 00:51:37,840
Thank you.

1293
00:51:45,480 --> 00:51:46,600
It's well iced, actually.

1294
00:51:46,640 --> 00:51:48,400
I think you've done
a nice job on the hat.

1295
00:51:48,440 --> 00:51:49,440
Thank you.

1296
00:51:49,480 --> 00:51:50,680
That's just exquisite

1297
00:51:50,720 --> 00:51:54,320
and I love the way it changes your
exuberant youth

1298
00:51:54,360 --> 00:51:57,280
and then more sophisticated autumn.

1299
00:51:57,320 --> 00:51:59,440
I mean, you're barely in the summer.

1300
00:51:59,480 --> 00:52:01,760
Thank you. Charmer.

1301
00:52:01,800 --> 00:52:03,480
Right let's have a slice, shall we?

1302
00:52:03,520 --> 00:52:04,720
Oh, dear.

1303
00:52:04,760 --> 00:52:07,200
Ah. Wow. Wow.

1304
00:52:07,240 --> 00:52:12,280
It is a spinach vanilla sponge with
avocado chocolate ganache cream.

1305
00:52:12,320 --> 00:52:15,000
Inside is a plum spiced jam.

1306
00:52:15,040 --> 00:52:16,960
I think your cake's
concertinaed up. Yeah.

1307
00:52:17,000 --> 00:52:19,440
Because it's a light cake.
I saw you folding it. Yeah.

1308
00:52:19,480 --> 00:52:21,440
And what you've done is put seven
layers on,

1309
00:52:21,480 --> 00:52:23,680
it's just gone like that,
and then it's dense. Yeah.

1310
00:52:23,720 --> 00:52:26,600
This is a terrific achievement.
It's a huge cake.

1311
00:52:26,640 --> 00:52:28,640
But it is slightly
over complicated. OK.

1312
00:52:28,680 --> 00:52:31,760
Cos it's difficult
to distinguish that many flavours.

1313
00:52:31,800 --> 00:52:33,800
Yeah, design's excellent.
Flavour's... Not perfect.

1314
00:52:33,840 --> 00:52:35,760
Come on, you can't be perfect.

1315
00:52:35,800 --> 00:52:37,760
ALISON: Ah, you are perfect.

1316
00:52:37,800 --> 00:52:39,480
Thank you.
ALISON: You're so perfect.

1317
00:52:46,400 --> 00:52:48,040
It's a bit messy.

1318
00:52:48,080 --> 00:52:49,080
Yeah, I know.

1319
00:52:49,120 --> 00:52:51,600
Well, I say a bit. It's
a lot messy. This is a festival...

1320
00:52:51,640 --> 00:52:53,960
I know, yeah. Yeah. ..that's meant
to celebrate something.

1321
00:52:54,000 --> 00:52:56,840
You look at it, that doesn't look
like it's celebrating much.

1322
00:52:56,880 --> 00:52:58,520
Yeah. I know, yeah.

1323
00:52:58,560 --> 00:53:01,400
I think you needed to do
the covering better

1324
00:53:01,440 --> 00:53:06,040
so that it really was totally white.
However, let's have a look inside.

1325
00:53:06,080 --> 00:53:09,760
So it's a beetroot
and orange cake with cardamom

1326
00:53:09,800 --> 00:53:11,240
and cream cheese frosting.

1327
00:53:11,280 --> 00:53:13,960
I love the flavour.
I think it's gorgeous.

1328
00:53:14,000 --> 00:53:16,640
I love the icing, it's quite light
and it really lifts it up.

1329
00:53:16,680 --> 00:53:19,080
Obviously the outside I don't
particularly like... Yeah.

1330
00:53:19,120 --> 00:53:22,080
..but I do like the flavours inside.
Thank you very much, Dylan.

1331
00:53:22,120 --> 00:53:23,560
Cheers.

1332
00:53:29,320 --> 00:53:31,480
I totally get it if they send me
home this week cos, like,

1333
00:53:31,520 --> 00:53:34,200
it's a Showstopper,
it's meant to look amazing.

1334
00:53:34,240 --> 00:53:36,120
And if someone put that in front
of me, I would be like,

1335
00:53:36,160 --> 00:53:38,520
"This is awful, mate. Go home.
What are you doing here?"

1336
00:53:38,560 --> 00:53:41,640
I strongly believe it is between
me and Dylan.

1337
00:53:41,680 --> 00:53:43,600
However, if I go home, I'm going

1338
00:53:43,640 --> 00:53:45,880
with my crown,
and I'm happy to go home.

1339
00:53:51,840 --> 00:53:55,040
That was one of the most exciting
Showstoppers I've ever seen.

1340
00:53:55,080 --> 00:53:57,920
I mean, Sumayah's was just...
Wow.

1341
00:53:57,960 --> 00:54:02,200
I thought she'd never manage it.
Such a complicated idea.

1342
00:54:02,240 --> 00:54:04,280
Masses of different ingredients.

1343
00:54:04,320 --> 00:54:07,160
And she pulled it off
at every point. She did.

1344
00:54:07,200 --> 00:54:10,560
The flavours, the te... There was
nothing wrong with that cake. No.

1345
00:54:10,600 --> 00:54:13,960
Challenging with Sumayah up at
the top, you have to put Gill.

1346
00:54:14,000 --> 00:54:16,680
Gill is such a reliable good baker.
She really is.

1347
00:54:16,720 --> 00:54:18,680
She never overcomplicates,

1348
00:54:18,720 --> 00:54:20,840
she knows what flavours go
with what. Yeah.

1349
00:54:20,880 --> 00:54:22,800
But it's coming from nowhere.
It's not her first rodeo.

1350
00:54:22,840 --> 00:54:25,360
A couple of weeks ago, we wouldn't
be having this conversation. Yeah.

1351
00:54:25,400 --> 00:54:26,520
She's a dark horse, isn't she?

1352
00:54:26,560 --> 00:54:28,280
Yeah, she might be one to
watch, yeah.

1353
00:54:28,320 --> 00:54:30,040
So, who's in trouble?

1354
00:54:30,080 --> 00:54:32,480
Dylan. Yeah.
I love the flavour.

1355
00:54:32,520 --> 00:54:35,280
But the cake itself
didn't look good.

1356
00:54:35,320 --> 00:54:38,040
He wasn't the only one I thought had
a weak week.

1357
00:54:38,080 --> 00:54:39,160
Now, there's Nelly.

1358
00:54:39,200 --> 00:54:41,000
When you looked at the outside
and I thought that was clever.

1359
00:54:41,040 --> 00:54:42,920
The story was great, wasn't it?
Really clever. Very clever.

1360
00:54:42,960 --> 00:54:44,240
It was when we got into it,

1361
00:54:44,280 --> 00:54:46,160
I'll be honest I didn't like
the flavour at all.

1362
00:54:46,200 --> 00:54:48,760
She's a bit like Dylan. I mean,
they both think which is great

1363
00:54:48,800 --> 00:54:51,000
but then the cake's got to be good
as well. It's gotta taste good.

1364
00:54:51,040 --> 00:54:52,840
I can't believe they're even in

1365
00:54:52,880 --> 00:54:54,320
the bottom two,
if I'm honest with you.

1366
00:54:54,360 --> 00:54:56,720
Nelly and Dylan. I know, I know.
This is unbelievable.

1367
00:54:56,760 --> 00:54:59,040
We're losing bakers left,
right and centre, aren't we?

1368
00:54:59,080 --> 00:55:00,440
Well, one a week.

1369
00:55:00,480 --> 00:55:01,560
Just one a week.

1370
00:55:01,600 --> 00:55:03,120
SHE LAUGHS RAUCOUSLY

1371
00:55:03,160 --> 00:55:04,240
There's only seven.

1372
00:55:04,280 --> 00:55:06,440
We can't lose them left,
right and centre.

1373
00:55:15,360 --> 00:55:18,520
Well done, bakers.
You got through Autumn Week.

1374
00:55:18,560 --> 00:55:21,800
I'm very excited because I get
the lovely job of announcing this

1375
00:55:21,840 --> 00:55:23,080
week's Star Baker.

1376
00:55:23,120 --> 00:55:25,360
This week's Star Baker is...

1377
00:55:30,880 --> 00:55:31,880
Sumayah.

1378
00:55:33,360 --> 00:55:34,360
Well done.

1379
00:55:36,280 --> 00:55:40,480
That means I've got the horrible
job of announcing which

1380
00:55:40,520 --> 00:55:42,560
one of you will be leaving us.

1381
00:55:42,600 --> 00:55:46,680
The person who is leaving us
this week is...

1382
00:55:50,600 --> 00:55:51,600
..Nelly.

1383
00:55:53,120 --> 00:55:54,520
I'm not going anywhere!

1384
00:55:54,560 --> 00:55:57,240
LAUGHTER

1385
00:55:57,280 --> 00:56:00,080
Killed me. Oh, don't be silly.

1386
00:56:00,120 --> 00:56:01,760
I'm so ready.

1387
00:56:01,800 --> 00:56:04,760
It's not a commiseration,
it's a positive.

1388
00:56:04,800 --> 00:56:07,960
I never, ever was thinking
I would come to round six.

1389
00:56:08,000 --> 00:56:11,520
For me everything above round three
was a bonus, bonus game.

1390
00:56:11,560 --> 00:56:15,000
I know my children are so proud.
Maybe I'm in sixth place.

1391
00:56:15,040 --> 00:56:19,640
But you know what, it's not to teach
them win, it's to teach them enjoy.

1392
00:56:19,680 --> 00:56:22,080
Don't cry. Everybody's crying.

1393
00:56:22,120 --> 00:56:24,560
# It's time to celebrate. #

1394
00:56:24,600 --> 00:56:26,400
Of course I'm happy.

1395
00:56:26,440 --> 00:56:28,840
In each of your hearts is
a piece of Nelly

1396
00:56:28,880 --> 00:56:31,360
and you're never going to forgot me,
and that was my aim.

1397
00:56:31,400 --> 00:56:34,920
Cake we can bake.
Piece of Nelly you got.

1398
00:56:34,960 --> 00:56:36,560
You need to make me proud.

1399
00:56:36,600 --> 00:56:39,240
I definitely got off lucky, 100%.

1400
00:56:39,280 --> 00:56:42,800
But I think I need to start taking
it a bit more serious

1401
00:56:42,840 --> 00:56:45,040
because nothing is as bad as what
happened today.

1402
00:56:45,080 --> 00:56:46,760
That was the worst
feeling in the world.

1403
00:56:46,800 --> 00:56:48,120
I feel, like, extra happy

1404
00:56:48,160 --> 00:56:51,760
because everyone this week
genuinely did amazing.

1405
00:56:51,800 --> 00:56:55,440
So, like,
to get Star Baker, I'm really happy.

1406
00:56:55,480 --> 00:57:00,920
There are only six of us left now,
so, yeah, that's crazy.

1407
00:57:00,960 --> 00:57:03,400
I told you, you not going anywhere.

1408
00:57:03,440 --> 00:57:05,960
THEY CHANT: Nelly. Nelly. Nelly.

1409
00:57:08,160 --> 00:57:09,200
Next time...

1410
00:57:09,240 --> 00:57:10,920
How's the meringue? Ah-ah-ah-ah.

1411
00:57:10,960 --> 00:57:13,880
..Dessert Week sees battle
commence with delicate bakes...

1412
00:57:13,920 --> 00:57:16,320
Mine have got some pretty monumental
cracks in.

1413
00:57:16,360 --> 00:57:17,440
..steamed puddings...

1414
00:57:17,480 --> 00:57:19,120
Actually, spotted dick is very nice.

1415
00:57:20,200 --> 00:57:21,600
..and an Italian favourite.

1416
00:57:21,640 --> 00:57:24,120
Aaaah! They've done it for me!

1417
00:57:24,160 --> 00:57:25,840
Who's going to put the cherry
on the cake?

1418
00:57:25,880 --> 00:57:27,120
Done something quite unique.

1419
00:57:27,160 --> 00:57:28,360
And whose final course...

1420
00:57:28,400 --> 00:57:29,520
That's a right-off.

1421
00:57:29,560 --> 00:57:30,680
..will be their final bake?

1422
00:57:30,720 --> 00:57:32,840
SHE GASPS
I forgot an ingredient.

1423
00:57:55,600 --> 00:57:58,600
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