It's Autumn Week, Noel.
Are you a fan of autumn? I love autumn.
The leaves are changing colour on the trees.
The nights drawing in.
I tell you what, we get to dress up for Halloween.
I mean you do, I wear my normal clothes.
Yeah, but the best bit about autumn is making room
for my autumn colours by getting rid of last season's wardrobe,
do you know what I mean?
You brought your wardrobe?
See you next summer! NOEL LAUGHS
Welcome...
BOTH: ..to The Great British Bake Off.
Last time... I'm so scared.
..it was Pastry Week.
Oh, wait, it's actually really fun. SHE LAUGHS
Gill rose to the occasion and got her first Star Baker...
It tastes absolutely divine.
..while Illiyin was tested by tarts.
This is not good.
In the end, Andy cracked under pressure...
Oh, fudge.
..and became the fifth baker to leave the tent.
Wasn't your day, mate.
C'est la vie.
This week...
Oh! ..the bakers battle the autumn blues...
# That's how we gonna do it! #
..with a seasonal signature...
Get in, man! CHRISTIAAN LAUGHS
..a bonfire night technical...
Do people like this, Gill?
Yes, the people do like this, Dylan.
..and a spectacular Showstopper.
One hell of a baker.
Oh! CHEERING AND APPLAUSE
That's amazing. Whose leaves are about to fall?
Whoa! Oh, good God. Are you OK?
And whose will turn from green to gold?
The perfect cake.
God, there's no beating that,
is there? SHE LAUGHS
Eee! Yes, week six.
There's about half of us left, so that's really scary, isn't it?
Star Baker.
It's nice coming in with that,
but it's time for that crash and burn, isn't it, now?
Nelly, good luck. Good luck.
It's Autumn Week.
I think autumn is colourful,
tastes, smells, beautiful.
Just like me, you can see.
It's my favourite time to bake.
I make pumpkin pie,
apple pie, apple crumble, sticky toffee pudding.
Just the best desserts.
Everyone's looking forward to this week and I'm really not.
The pressure's way higher.
There's way less people. Everyone's really good.
I'm just hoping that it's not, like, catastrophic.
Welcome back to the tent, bakers, for Autumn Week.
Now, it's a little bit nippy.
I hope you've brought your duffel coats and your mittens.
If you haven't got any mittens, two oven gloves,
bit of string, works perfectly. ALISON CHUCKLES
So, for your signature bake,
the judges would like you to bake a comforting
sweet autumnal pie.
Now, your autumnal pie must have melt-in-the-mouth pastry
and the filling must celebrate seasonal
and autumnal flavours and produce.
I'm feeling pumpkin, Noel.
I'm always feeling pumpkin. I love pumpkin.
And skeleton outfits and basically just Halloween.
It's my Christmas. Love it.
You have two hours and 45 minutes.
On your marks.
Get set.
Bake!
Obsessed with this week.
I love autumn, everything about it.
So, in my comfort zone, but also not because it's Bake Off
and anything could go wrong.
It's Autumn Week in the Bake Off tent
and we're celebrating everything connected with harvest time.
My Nelly, you look like autumn personified.
I am autumn.
The signature bake this week is a sweet autumnal pie,
so I'm looking for really lovely fruit and for wonderful pastry.
Pastry, I'm just going for something that's nice and flaky.
When you think of autumn, you also think of spices.
This is like a speculaas spiced pastry.
So, speculaas is kind of like mixed spice for Dutch people.
But, again, it's about delicacy.
It's finding the balance and that can be tricky.
I want the bakers to make a great pie for me.
If it's half as good as my mother's, I'd be happy.
Hello, Nelly. Good morning. Hello, Nelly.
So, Nelly, tell us about your pie.
So, I'm doing apple poppy seed pie.
So the poppy seed's in the pastry, I take it?
No, it's going to be poppy seed filling with apples.
That's how I do it at home. Oh, OK. OK, very unusual.
Hm. I've never had anything like that.
It's traditional Slovakian and it's called jablkove pite.
How much poppy seed do you put with that apple?
So, one kilo of apple and 200g poppy seeds.
Wow, it's quite a lot of poppy seed.
Get ready for toothpicks afterwards.
Yeah. LAUGHTER
NOEL: Nelly always takes a slice of her Slovakian
apple and poppy seed pie
on autumn family walks through her local woods,
but it's not just the filling that comes from her home country.
The pastry's a little bit different than to your British
classical shortcrust pastry.
We add the baking powder,
so it is a little bit raised up.
The only trouble is you can't really control the thickness,
but we'll see.
Good luck, Nelly. Good luck. Thank you. Thank you.
If it tastes as good as you look, it's gonna be a goody.
PRUE CHUCKLES We shall see.
Nelly's not the only baker staying true to their traditions.
This is the pastry that I've made with my mum for over 50 years.
This is proper old-school margarine and lard.
Gill's been making her family favourite,
apple and blackberry pie,
every year since she was a child.
Today, she's using a rich shortcrust
to recreate the windy autumn days spent
blackberry picking with her Auntie Flo.
Hey, Star Baker.
It's unbelievable. Has it gone to your head?
Oh, definitely. Yeah!
Dylan, don't know if you know, Star Baker here.
Yeah. Do you remember those days?
Things can change in this tent like that.
To wow the judges this week...
I hope I can do Paul proud
with my pastry. HE CHUCKLES
..the bakers need to produce a light, melt-in-your-mouth pastry.
Just need to make sure that I'm not working it too much.
Just enough.
But hoping to get back into Star Baker contention...
Just bring it into a ball a bit,
and I'll roll it out and laminate it.
..Dylan's the only one choosing to make
a time-consuming laminated rough-puff pastry.
It's a hard choice, actually, using a rough-puff.
You didn't need to. Yeah.
But you've chosen something that potentially could bring
a lot to this pie.
Dylan will roll, fold and chill his dough four times
to create an extra-flaky
rough-puff pastry,
which he'll fill with apples
and cider.
Ooh, cider. Yeah. Ooh, nice.
Excellent. Like the sound of this, Dylan.
Good luck. Thanks, guys. You're the apple of my eye.
So, I've done two folds on that. I'll do two more.
So it's just gonna go in the freezer to chill
for, like, ten minutes.
Dylan's dough may be chilling...
I'm going to roll out my dough for the base.
..but the rest of the bakers are ready to roll.
Five mils is my thickness,
so we've got a little bit more to go yet.
You can't control the thickness when you put raising agent.
It is what it is.
My people from Slovakia, they're gonna say,
"Go girl, go girl!"
# That's how we gonna do it! #
So I'll bake it for about 15 minutes with the baking beans in.
In you go, baby.
With the pie crust blind baking... Voila!
..the bakers can now focus on their fillings...
Poached quince and, like, ginger and lemon.
It smells like mulled wine, it's really nice.
..celebrating the flavours of autumn.
The word on the street is you're not into autumn.
I really don't like autumn, yeah. What's wrong with autumn?
Think it's just a bit of a boring season, don't you think? Really?
But you like it, don't you? I love it, yeah.
Cos you're like, "Ooh, I'm a Cybergoth.
"Edgy!" NOEL LAUGHS
I'm making a blueberry, ginger and pear filling.
You know, there's something very warming,
very comforting about autumn,
so hopefully I can get that with those flavours.
Illiyin's classic shortcrust pastry will be filled
with poached pears and preserved ginger,
all set within her blueberry jam.
Do you find that it sets OK
or is it too much liquid when you cut into it?
No, it sets OK. It's all right, is it?
Yeah. From when I've done it, it's set really nicely.
Good luck, Illiyin. Thank you! Thank you. Good luck.
Thank you.
So, now I'm going to make my pumpkin filling.
For Christiaan, autumn can only mean one thing.
I absolutely love Halloween. I deck out my whole house.
Like, I love pumpkin decorating,
so it only felt natural to kind of like, you know,
do a pumpkin pie filling.
Christiaan's speculaas spiced pastry
will be filled with layers
of almond paste,
poached quince,
and his favourite,
delicately spiced pumpkin.
So this was a bit of cloves.
I only need to use a tiny bit,
because it's quite overwhelming.
So you want it quite nicely spiced, like quite nicely balanced.
Christiaan's not the only one making a pumpkin pie.
Needs more. 100%.
But Georgie's making sure hers will stand out.
I like a lot of the spices in there.
So I've got cloves, ginger, cinnamon,
nutmeg.
And I put mixed spice on top as well.
You've got all the spices, haven't you? Yeah, yeah.
It makes me second-guess.
I've made it so many times,
but I'm happy with how it tastes anyway. So, yeah.
Just stick to that. Yeah. Stick to that. Yeah.
Each year, Georgie's punchy pumpkin
and pecan praline pie forms
the centrepiece of her elaborate
Halloween celebrations.
Like, Halloween is my thing.
Trick or treating first, then back, drinks, dinner.
Oh, wow. Horror stories, things like that. It's the best, right?
I love it. I love it. Dylan. We need to take Dylan out.
He didn't understand. I know, yeah, yeah.
We'll take him out next Halloween trick or treating.
We'll make pumpkins together.
We'll jump in a bunch of crunchy leaves.
Look how excited he is, look, he can barely contain himself.
NOEL AND GEORGIE LAUGH
Good luck. Thanks, Noel.
Dylan, your face!
Dylan may yet to be converted...
So, this is my pumpkin... I mean, sorry, my butternut mixture.
..but Sumayah's another baker joining
the pumpkin pie party with a twist of her own.
So, it's essentially just a pumpkin pie
but with butternut instead,
cos I like the texture of butternut more.
It's less fibrous.
Sumayah's butternut squash
custard filling
will be topped with pecans
and decorated with
her pet rabbit Reuben.
Reuben. Yeah. Reuben the rabbit. Yeah.
You've got two rabbits, haven't you? Mm-hm.
But I don't like the other one, so it's not going on.
NOEL LAUGHS It's a bit like you and Alison.
Poor rabbit!
What's his name, the one you don't like?
Luna. Please don't say Noel. Please don't say Noel.
This is so exhausting, rolling this out.
Bakers, you are halfway through.
It will be close to the wire, but it should be fine
if I can get this built in the next five minutes or so.
I'm gonna start blind baking it.
While Dylan's rough-puff pastry
is finally going into the oven... TIMER BEEPS
Take my pie out.
..the rest of the bakers are ready to come out.
Have to make sure nothing's collapsing like last week.
No collapsing sides. That's what we needed.
Yeah, that looks all right.
Nice and brown. On the whole, happy with that.
Nice job, team.
Have you noticed, they've put all the Star Bakers on that side
and all the non-Star Bakers on this side?
I didn't actually realise that. You know why?
Why? Because we are the stars.
Ah! Because they've been like,
"We are the stars of the whole show."
You don't need that title of Star Baker. We don't need...
Absolutely. I am a star. You are a star.
Since the case is cooked now, I am going to start assembling.
Hopefully, it will be quite like a nice sort of sticky filling,
but not too sticky it stands on its own.
Oh, look at that. ILLIYIN CHUCKLES
It's taking me all my will power not to suck that
out of someone's neck.
And then I'm gonna put it back in the oven now.
That's going in for 45 minutes,
so I need to move on to my plaiting now.
With their pies back in the oven... I love owls.
They live in the night, like me. SHE CHUCKLES
..the race is on for the bakers
to create their autumnal, decorative pastry lids.
This one's more of an enriched... It's posher pastry for the top.
Dried beetroot and spinach powder to colour my dough.
Just get a wiggle on.
But Sumayah's not the only one needing to hurry up.
I'm coming out.
After taking extra steps to laminate his dough...
Can tell when you look at the layers. They look nice.
..Dylan's also taking on a time-consuming decoration.
The decoration, I'm arranging the apples like a rose on top,
so it'll be open to expose those.
I just want this to look really pretty as well.
So I'm doing a lattice all plaits.
So I did it on bread week, which I didn't do great on.
Gonna redeem myself today.
This is a lattice maker.
Trying to figure out like, oh, and now I move this one
and move this one and move this one... No.
So this little treat is coming to help a sister out.
I'm so glad I learnt to do this.
Just makes the difference.
Come on. It should be able to come out straight away,
but it's not.
Come on.
Bakers, you have half an hour left.
Just need to get this done.
WHISPERS: And if you take any longer, I'll come and find you.
I'm just going to take this out the oven.
Ah, ah! Hot, hot, hot!
Yeah, it looks nice. So far so good.
Yeah, I'm in a bit of a rush to get it in the oven.
Got about five minutes.
This pastry doesn't take long to cook.
I'm going in.
Please just survive.
Get it in the oven for its final bake.
SHE EXHALES Ooh!
And breathe.
You've smashed the pie game.
I don't know whether I've smashed it or not, but it's in.
So the next fun part is getting it out. Come on.
I don't know if this is gonna come off today.
I'm not sure what it's gonna do.
Cos the pastry's not cold enough,
I can't get it off the baking paper.
Some pastry to cover it all and then cut out a hole.
Do you wanna grab the oven?
Yes. There we go.
This is our bake now.
If you get Star Baker, it's mine as well.
Gently coax it. Come on, my baby, come on.
Just need to get it on.
Oop-ah!
Oh, thank God.
Get the hell in the oven. Get in, man.
Bakers, you have ten minutes left.
Oh, God.
Ah! Is what it is.
It's just the pastry though, so I've just whacked the heat up.
Just turn that up.
It's just annoying, because now the pastry is burning.
Mine's going to be done soon.
Three more minutes.
Living on the edge. HE LAUGHS
I'm getting out. I hope it's cooked, so we'll see.
That's so pale.
Got a little bit brown in places, but it's done.
Bakers, you have one minute left.
Ooh!
It's not gonna get any better than that, really.
Yeah, it looks all right, I think.
It's a bit dark.
It's raw at the top. I can't do anything about it.
I could attempt getting it out,
which is the scary bit. SUMAYAH GASPS
In best case, it comes out in one piece.
Worst case, it just cracks.
Oh, no! Hear it crack a little bit.
No, I'm breaking this.
Damn! It's just cracked a little bit at the side.
It's literally burnt to a crisp.
Let's just hide it. Oh, it's awful.
Bakers, your time is up.
Thank you, Gill!
Oh, God.
I know that's the first thing Paul's going to say.
He's going to walk over and he's gonna go,
"It's a bit underbaked, isn't it?"
So burnt.
GEORGIE SIGHS
The baker's autumnal pies now face the judgement of Paul and Prue.
Hello, Christiaan.
First off, I think it looks great, looks very autumnal.
The colour's beautiful.
It has got a layer of almond paste in the bottom,
there's a layer of poached quince
and then we've got a pumpkin pie filling.
The pumpkin filling is just a little liquid,
but that is perfect pastry.
It is absolutely short as anything. Thank you.
Mm, I mean, quince, pumpkin and marzipan,
it blends beautifully well together
and the spice levels are perfect as well. Well done. Well done.
Thank you very much. Thank you, Christiaan. Thank you.
That's a handshake, innit, surely?
CHRISTIAAN LAUGHS Nah.What's happening?
Stewards' inquiry!
Didn't say a bad thing!
Love the look of it, I love the colour.
It's absolutely lovely.
There's a crack there on the side.
I know, I tried to move it off the base and I got a little crack.
I've sat myself down
and given myself a good talking to. THEY CHUCKLE
It's an apple and blackberry pie with a ginger filling inside.
What's nice is there's still a little bit of bite to the apple.
You've got the tartness coming from the blackberry as well,
and then the note of ginger is great and marries everything together.
Almost unimprovable.
Pastry's wonderful. Just a lovely pie.
Mm, clever, well done.
I do like the decoration.
I think it could've done with a little bit longer in the oven.
OK. It's just a little bit pale.
It's apple and poppy seeds pie.
A shortcrust pastry with lemon a little bit inside.
The filling is exquisite. Oh, thank you.
I've never had anything like that before. No, nor have I.
The pastry's very delicate. It flakes in the mouth, it melts.
I just think it needs... A little bit longer. ..longer.
Thank you. Oh, thank you, thank you.
Well done, Nelly. That's not bad, is it?
Got it, huh? Make my country proud. Hm!
This is a pear, blueberry and a bit of ginger.
It just didn't have ten minutes longer
for the lattice on the top there. It's raw, yeah. Yeah.
Pastry's a bit of a failure, sadly. Mm.
But I love the filling.
I think I would've increased the quantity of pears. OK.
Like jam. ILLIYIN CHUCKLES
But, overall, it's a nice pie.
It's just a shame about the bake. Thank you. No worries.
Well done, Illiyin.
It's a great-looking pie. Thank you.
Love the design, the delicacy of this work here.
It's exceptional.
I think it's really original, it looks lovely.
So it's a butternut, custard and pecan pie
with a white spelt pastry.
I quite like the pastry,
I think it's got a good snap to it. It's crumbly. Thanks.
Your spice level is probably slightly too high.
Oh. Um... Yeah.
It's overwhelming everything. Mm-hm.
Great decoration, though. Thank you.
I love the look of it.
I think the design is incredible, but I think it's burnt.
The sugar caught a bit... I think you've caught it.
..at the top, yeah. Yeah.
I'm a little disappointed with the pastry. OK.
You made a rough-puff, did you? Yeah.
It's not really melt in the mouth, it's just a bit tough.
I did blind bake it for 20 minutes.
Probably too far, but flavour-wise, texture-wise,
the apples with the walnuts together is really tasty. Very clever.
Oh, wicked. Thank you.
You like autumn a little bit more now? No.
You're the autumn Grinch.
THEY LAUGH
Well done. Thank you. Cheers, guys.
I had a disaster with the baking times
and it's just completely burnt. Oh, yes.
Yeah, you've got a bit of weepage there. Yeah.
You've got some breaks. Yeah.
It's cos it's overbaked, it's so brittle. Yeah.
Oh, it is what it is now.
You don't want me to say this,
but I think you've overdone the spice.
Do you eat it with ice cream or something?
No, no. Just like that?
I just like it like that, yeah.
I would have more than that, actually, at home.
No? Mm.
I like the idea, I just think if you cut back on some of those spices.
A little bit.
A lot. I just kept putting more and more in.
Cut it back... For normal humans.
LAUGHTER
Thank you very much. Thank you. Thank you.
I would genuinely put more than that in at home.
He said that for mine too, said mine was overspiced.
I would've liked it go a bit better,
but they did like my decoration.
I mean, I feel like I need to do a bit better in the technical
and Showstopper just to, like, redeem myself.
Yeah, that went all right.
I'm still nervous for the rest of the week.
With the technical, you obviously have no idea what's going to happen.
Like, there are so many things that are autumnal.
If you're in the north, there's parkin
and there's treacle toffee.
Let's just turn up and see.
I came last last time so I can't get any worse.
Whilst the bakers could practise their signature bakes,
they have no idea what awaits in the technical challenge.
Hello, tiny bakers, welcome back to the tent.
It's time for your technical challenge,
which today has been set for you by the wonderful Prue Autumn LEAF.
Now, Prue, have you got any autumnal words of advice?
There are aspects of this bake
that will take much longer than you think.
Interesting.
Now, as ever, this challenge will be judged blind,
so we're going to have to ask Prue Autumnal LEAF
and the human apple, Paul, to leave the tent.
ALISON LAUGHS Off you pop. A-PAUL.
See you, guys.
OK, so for your Autumn Week technical challenge,
Prue would love you to bake her vegan take
on a bonfire night classic,
parkin.
Look at this girl. Gill's smiling from ear to ear.
She knows what it is.
Oh, the joys of being northern. LAUGHTER
The judges are looking for
a rich, sticky vegan gingerbread,
sliced into perfectly neat squares with candied ginger on top.
Now, remember, if you place them next to each other,
that's called parallel parkin.
NOEL LAUGHS
You have an hour and a half.
On your marks.
Get set. Bake!
I have no idea what I'm doing.
I have no idea what this is.
Never heard of this, never seen it, never had it.
What's a parkin?
It's a very sticky gingery cake.
I've never tasted it, I've always avoided it.
I'm not gonna panic about it.
I just need to trust that I know how to do hard things.
Vegan parkin, Prue?
You're looking as if that's not your favourite thing.
PRUE CHUCKLES
Parkin is traditionally served at bonfire night
and it's autumnal and warming and spicy and delicious.
I think it's made it a little bit more difficult
the fact that it is vegan.
So how are they gonna go about this?
Because there's no egg in there,
they're relying on the baking powder.
Too little and it won't rise enough,
too much, it'll rise like anything and then sink again.
On the recipe itself, you haven't given them the spice levels.
It's got some fresh ginger in there,
cinnamon, nutmeg, cloves and dried ginger.
They have to work out how much spicing. I like it quite spicy.
Yeah. OK, shall we tuck in then, Prue?
Oh, it feels really gooey.
Mm. I love the flavours.
It's really delicious, especially with a cup of tea.
I'm gonna be curious now
to see how our bakers are gonna deal with this.
I'm sure we're gonna get some failures. You reckon?
It's tricky, yeah.
"For the parkin,
"make the sponge using the melting method."
"Using the melting method."
Right, we're up again, we need another pan.
"Melting method," what the hell they mean?
Do I warm it up everything and then mix everything?
I'm gonna melt the treacle up,
all the liquidy stuff, like you would a gingerbread.
This is the golden syrup.
I don't know. I've never done any of this before.
So, this is the melting method which would usually involve butter,
but we haven't got butter,
so I'm assuming we do the same thing but with oil.
Apparently, Gill knows all about this.
And, I mean, she looks really relaxed as well, look.
Are you quite relaxed?
I know what parkin is, so I'm relieved at that.
Literally, we were talking last night about it,
I said the only thing that I know that's autumnal is parkin.
So you actually said that last night?
Yeah, yeah, yeah, yeah. To all this lot? Yeah.
You are the godmother of parkin. Parkin. How does that feel?
That's... That's, scary.
Look, she's so in control.
But even for Gill...
I have made parkin, but I've never made a vegan parkin.
..today's vegan parkin is a whole new challenge.
Baking powder.
Without eggs, baking powder is needed
to achieve the height that Prue is expecting.
This is, like, the only raising agent in the whole thing.
But add too much
and the parkin will rise too fast in the oven and collapse.
I need to make sure it's accurate.
Even if you get it wrong by, like, half a teaspoon,
it can, like, affect the whole cake.
Not enough and it won't rise at all.
I had baking powder in my hand.
The more I think about it, I'm thinking, "Did I put it in?"
I... I hope so.
Have I got time to do it again anyway?
So I'm adding in all my spices now.
So it says ground ginger, ground nutmeg,
ground cinnamon, ground cloves.
There's no quantities on the spices.
I am basically going to spice it like I'm spicing
Jamaican ginger cake.
Jamaican ginger cake is actually very similar
to what I imagine parkin to be like.
I think you kind of want to get a good hit.
I'm not sure. I just don't know if it needs to be kind of like
burning in your mouth ginger or if it should be quite subtle.
Bung the ginger in.
I'm just gonna go by my taste, you know.
Are these just meant to be lightly spiced?
I'd rather have less than too much.
Are you gonna go easy on the spices this time?
Well, I think I have.
There's no measurements,
so mine are probably gonna be like, aargh!
Again!
So I'm gonna put my dry ingredients into the wet.
I'm assuming this is the right way.
Yeah, I'm just gonna go with it.
I think this whole thing looks a little bit gross. I'm sorry.
That is vile. Do people like this, Gill?
People like this, yes, the people do like this, Dylan.
Bakers, you are halfway through.
You've got 45 minutes.
OK, I need to go in the oven.
"Pour the batter into the prepared tin."
"And bake." Well, let's do that.
I'm gonna bake it for 30 minutes.
In you go, baby.
It's gonna take quite a long time, I think,
because it's really dense.
And I'm going to leave that for 35 minutes.
Don't know what it's meant to look like,
but it's...it's big.
Now I'm just gonna wait till it's baked.
True or false, we'll play true or false.
Do you like one of your rabbits better than the other one?
True. Do you like Alison better than me?
True. This is over, this.
LAUGHTER
Well, you're very neurotic, whereas Alison is more stable.
Do you think you're neurotic?
And quite anxious and so my anxiety is based... Yeah.
Is that what's happening? I think...
Is it anxiety and anxiety...? HE IMITATES SPARKS FIZZING
Yeah! You need someone to go... It just makes a negative.
All right. I'll take that on board.
Bakers, you've got 15 minutes.
SUMAYAH SIGHS Nelly's finished.I'm done.
You done?
Not yet, not yet, not yet.
Not so fast, not so fast.
Another five minutes.
I mean, I don't know what I'm looking for.
How do you know?
You put that in and if there's goo on it, no good?
If it's clean, good.
Yeah, it's clean, but I'm giving it one more minute.
Can we take mine out?
And we're done.
It's coming out. Bugger it.
Right.
NELLY SIGHS I dunno how it's supposed to look,
but I hope good.
It's sunk.
I mean, it's like, ooh!
I've no idea.
Well, it's not very high, mine. It's as flat as a pancake.
What do you mean? It hasn't risen? Hasn't risen.
Literally had baking powder in my hands.
Whether I got distracted and didn't put it in, I've no idea.
Sorry, sweetheart. Bless you.
GILL CHUCKLES Are you worried?
Oh, this is definitely a last place, isn't it?
You won't be allowed back in to the north. No, I won't.
I've taken off some of the edge
so it doesn't look as sunk as it is.
Bakers, you've got five more minutes.
"Decorate using the icing..."
It's OK, I think.
"..and crystallised ginger, slicing it into 16 squares."
OK. Four rows of four.
Four times four is 16.
It's not exact. Big mistakes are going on here.
I'm making sure that it's perfect and that's the hard bit.
I can already see them saying it's not even enough.
Bakers, you have one minute left.
ILLIYIN SIGHS
I don't know what they want me to do, but freestyling.
Go all over the top, I imagine.
Just a little swirl.
Maybe I should've piped mine a bit. I've just done blobs.
This one's fall apart.
I am actually really happy with that texture.
Yeah, I think it looks OK.
Mine's horrific.
God, my hands are really shaking.
Bakers, your time is up.
Vyhral som prve miesto! Hallelujah!
Well done, Please come and place your parkin behind your photos.
Gonna get rid of this as soon as possible.
GILL SIGHS
Last place is secured.
It's judgement time for the bakers' parkin.
Paul and Prue are looking for 12 identical portions
of richly-spiced parkin,
each with a light, sticky texture and delicately-iced decoration.
They look quite nice, don't they? Some do.
ALISON: And they have no idea whose is whose.
Shall we have a go? Let's try over here.
The decoration looks OK.
You know, I quite like a good deal of icing on parkin,
because it's not a very sweet cake, so it needs a bit of help.
There's not much spice in there, is there?
Bit of ginger. Not much else.
Hm. OK.
This one. These are quite neat.
Hm, they're certainly prettier.
Spice level's higher.
Hm, and it's a nice, sticky texture. I like that. Very nice.
These are bit flat, aren't they?
It's a bit heavy.
It is. Spice level's sort of there.
It's on the way, but it's not the best-looking one, is it?
These are quite neat. Mm.
They've got a nice bit of height to it as well.
They're a very good height.
Ooh, the spice level's good.
Hm, I like it very much.
That's good. OK, moving on.
These have been overmixed.
They could hold a door open.
LAUGHTER
You know, that's not enough baking powder.
Weirdly, the spice level's pretty good,
but it's like rubber.
It's a shame. Hm, it is.
These are a bit artistic, aren't they?
They're nice and shiny. Yeah, they are.
I would've liked a tiny bit more ginger.
I get the other spices, but I don't get too much ginger.
But I like that one. It's neat. It's a very good one.
Yeah. Very good. Now, I do like these.
I like the pattern. Height's pretty good.
It's very nice. Mm.
And the texture's good.
They're just cut up a little unevenly.
Yeah. Otherwise, they're pretty decent. Very good. Very good.
OK, this is gonna be interesting judging.
Prue and Paul will now rank the bakers' parkin
from worst to best.
So, in seventh place we have this one.
Whose is that? Gill. Mine.
I definitely had baking powder in my hand at one point,
but now I'm seriously doubting whether
I actually put it in the thing.
All your problems, texture, height,
started and ended with that. Yeah, yeah.
In sixth spot, we have this one.
Christiaan, your spice levels across the board were quite low
and they are a bit flat.
They are.
Nelly is fifth, Dylan fourth,
and Sumayah comes third.
In second spot, we have this one. Whose is this?
Georgie, these are pretty good,
just weren't as good as number one.
It comes down to spice levels and the bake and the uneven cut.
Which means we have this one as number one.
Yay! Well done, babe. APPLAUSE
Illiyin, you did everything right.
They're nicely decorated
and they taste lovely, so well done.
ALISON: Yes, Illiyin!
I can't believe I came first.
I've never come first in the technical
and then when Prue was like, "You've done everything right,"
I was like, "Never in my life."
Last week I was last in technical,
but I didn't feel like I was as far behind so, yeah,
it's not the ideal place to be.
It's just one little stupid slip-up,
so hopefully we can pull it back tomorrow.
I mean, Autumn Week,
it's the first time I've ever seen it flip from the signature
to the technical where one's at one end
and the other's at the other.
You had Gill that did really well in the signature
and then bottom in the tech.
Then you look at Illiyin.
Really poor in the signature, raw dough,
and then won the technical challenge.
So everyone's just gone like that.
Last week, Gill did exactly the same.
She was useless at the technical and she won Star Baker.
She could do it again.
Is there anyone in trouble?
I'll be honest with you, everybody else. Really?
Everybody's so close. It's all down to the Showstopper.
But, at this level, at this stage,
one mistake, it can cost you, can't it? Yeah.
Me and you are in trouble. Yeah. Oh, gosh. Always. I'm nervous.
We're always in trouble. Especially you.
ALISON LAUGHS
Hello, bakers, welcome back to the tent.
It's time for your Showstopper challenge.
Today, the judges would like you to make
an imaginative cake based on an autumnal festival.
Now, whether it's bonfire night,
Diwali or Halloween,
you must decorate your cake according to
your chosen theme.
Did you say bumfire night?
Yeah, it's my accent, babe, it's my accent.
Now, here's the weird thing -
for this challenge, the judges would love you to use vegetables,
so parsnips at the ready.
You've got four hours for this challenge.
On your marks. Get set.
Bake!
There's a lot going on today.
There's no breathing space in this four hours at all.
We got this, we got this.
I want to nail this today. All guns blazing, let's go.
Today's Showstopper challenge is the autumn festival cake,
but we've got one addition.
We want the bakers to add some vegetables in there as well.
It's got carrot in it,
it's practically one of your five a day.
You do naturally think of carrot cake, for instance,
but you can also add parsnip,
beetroot also adds some great flavour and great colour.
But they stain your hands for, like, the next week.
I think the most difficult thing about this challenge is
the texture of the cakes.
It depends on how much water there is whether you'll get
a light cake or a doughy, heavy one.
You've got to get rid of some of that moisture.
All the bakers today are in line for going home,
it's that tight,
so there is no wriggle room in this challenge at all.
Christiaan, good morning. Hello.
Good morning. Christiaan. How are you?
Tell us all about your Showstopper.
In the Netherlands, we celebrate St Martin,
when kids craft little lanterns
and they go around the houses and sing a song
and that's when they get the candy. Right.
But then I moved to the UK
and that's kind of when I first started
to experience Halloween and I absolutely love it.
I go all-out with the house decorations.
Like we've got, like... Yeah. ..projections on the house,
spider webs everywhere,
sound effects, lightning on the ceiling.
Some kids, like, run away screaming because they're so scared, like...
Soon as this finishes, I'm round there.
CHRISTIAAN LAUGHS
Just like his house at Halloween,
Christiaan isn't holding back when it comes to his cake.
Four individually decorated spooky stained glass windows
will encase a parsnip, apple and celeriac sponge,
sandwiching layers of maple meringue buttercream
and a ginger-spiced marrow jam.
There's a lot going on there. There's a lot of flavours.
So, what is the hero flavour?
It would be the celeriac and parsnip.
Oh, good, I love celeriac. Amazing. Yeah. Lovely.
Sounds great.
I'm making a spinach sponge.
Very smooth, like a smoothie.
No matter which vegetables the bakers have chosen...
Parsnip and beetroot.
Are you a fan of cooking with veggies?
I mean, I make carrot cake.
Yeah, I like a carrot cake.
That's, like, the only socially acceptable vegetable
to put in a cake. Yeah.
To achieve a light, delicate sponge...
Ooh, oof, so steamy. The pumpkin's in the oven.
That needs to dry out and roast a bit.
..they must first remove as much water as possible.
It's really important to, like, make sure that you squeeze out
as much of the liquid that you can.
Because it can be quite gross.
If you don't get rid of it,
you're going to end up with a very sodden cake.
I'm really glad to see you're getting rid of all the moisture.
Gonna get all that moisture. Cos that's the... Yeah.
It kills the carrot cake.
You don't want it to be claggy,
so hopefully I can get out as much as possible.
Claggy, I love claggy cake.
I don't know about you guys. You don't.
No, we don't like claggy cake.
The four layers of Illiyin's carrot
and courgette cake will be filled with
an orange mascarpone cream
and coated in a multicoloured
buttercream in homage to
the Mexican Day of the Dead.
I just love the fact that I can say,
"Dia de los Muertos," over and over again.
And what does that mean again? Day of the Dead.
Day of the Dead. Say it again.
De. De. Los. Los. Muertos. Muertos.
Oh, you speak Spanish so lovely. Day of the Dead.
There we go. Day of the Dead.
Bring it on.
Illiyin may be honouring the dead...
I'm like a witch with Halloween.
SHE CACKLES
..but Nelly's chosen to celebrate life itself.
My Showstopper is about woman in my age.
22.
Charmer, huh? What a charmer.
Yeah, we are entering the autumn as a woman, isn't it?
So, you know, when we're harvesting all the experience.
All that wisdom.
Yeah, absolutely. You can see the wisdom.
Absolutely. You know. So sensible now.
You want a bigger bowl? Yeah.
Child's paddling pool?
Decorated to document her carefree youth
and wiser older years,
Nelly will sandwich layers
of chocolate avocado cream
and plum jelly
with a delicate spinach sponge.
Try and make sure we're not destroying the fluffiness.
It's very tricky, make a spinach cake.
If you get it wrong, it's gonna be like a pancake.
It's just gonna be flat.
I mean, life is about having joy, not about having stress,
so if it doesn't go right today, it doesn't go right.
There is exit. It's fine.
You can leave with them two trees on your head
and you'd be happy, wouldn't ya?
Yes, I'm leaving with my crown on. Still.
Bicarbonate of soda going in.
Nelly's not the only one hoping to rise to the occasion.
It's in.
Gill's having a second attempt at her autumn festival favourite.
So I've always loved bonfire night
and as soon as you say bonfire night, it's parkin.
It could go one of two ways here, can't it?
I can show that I can really do it or I can show that
I really have no idea at parkin whatsoever
and I've failed it twice.
Gill's hopping back on the parkin horse by marrying it
with a classic carrot cake.
Decorated with a buttercream
bonfire, she'll top the lot
with biscuit rockets
and meringue fireworks.
So it's a hybrid of carrot cake and parkin.
That you're so good at.
That I'm brilliant at, that I've practised so much.
Apparently it's got baking powder in it.
Yeah. It's already in there. Double check. Double check.
All right. Double sure. It'll be about this tall.
It'll be like that this time. Yeah.
THEY LAUGH
Looks disgusting. Urgh, it's like a gloopy, gloopy mess.
But Gill's not the only baker looking for redemption.
It's a carrot and pumpkin cake.
Gonna go easy on the spices?
I have taken... Well, I did well in the parkin after listening to you.
The spices are OK.
I really toned it down.
Georgie, lightweights.
Georgie's delicately spiced pumpkin
and carrot cake will be stacked
and coated in fondant to form
an autumnal tree stump.
So it's gonna be four cakes.
The cakes need a lot of time to cool
but there's a lot of decorations
to be done as well, so I need the time.
Also needing plenty of time...
So now, let's pray that my cake gonna rise beautifully.
..are the vegetable sponges in the oven?
So these kind of cakes take a bit longer to bake simply
because of the moisture.
So if this was a normal sponge, you'd be able
to cook it in about 20 minutes, but this takes 35 to 40.
But if baking so much cake wasn't challenging enough...
And in. Good, yay, done.
..Sumayah's made her Showstopper twice as hard.
As you can see, it's quite a lot of stuff.
I'm doing a parsnip, cumin and fennel cake.
And I'm doing a beetroot, ginger and walnut cake as well.
So there's gonna be two tiers.
I wanna do two because I'm not confident in either of them
so hopefully one tastes good!
The only baker to tackle two separate cakes,
Sumayah will layer them both with a treacle
and cinnamon Swiss meringue buttercream
and blackcurrant jam,
before stacking and decorating them
with beetroot and parsnip foliage
and surrounding the lot with
a tempered chocolate collar.
Are you gonna go hog wild on the decoration?
Hopefully, yeah.
Sumayah, you do realise you've only got four hours?
Yeah, I mean, I have got it done in time.
PAUL: It sounds a lot, though,
a lot of different components to this.
SUMAYAH: It's not really.
PAUL: Well, no, it is. It is really. Good luck, Sumayah.
SUMAYAH: Thank you.
Just grow, just grow, baby, grow.
With their vegetable sponges in the oven...
I'm just making my buttercreams.
..the bakers can focus on their fillings.
Starting the marrow jam with a bit of ginger and the jam sugar.
I just gonna whisk the ganache a little bit
and then I gonna add slow by slow the avocados.
So I'm doing the cardamom cream cheese frosting with
the orange. My cake is based on Diwali.
I feel like I've done a lot of Japanese stuff
but I probably know more about Indian flavours.
Cardamom, I think, is really nice
and I think it goes really well with orange.
Dylan's Diwali-inspired cake will see
a beetroot sponge layered and coated
in a crisp white cardamom
cream cheese icing,
and topped with a hand-sculpted,
all-white peacock.
White peacock? Yeah.
They make a funny noise, don't they? Yeah.
NOEL COOS Is that how they speak?
Yes, only louder. Louder.
NOEL EMITS HIGH-PITCHED COO
Well, that's nearly there.
NOEL SCREECHES SOFTLY
ANIMAL SQUAWKS
Bakers, you are halfway through.
Come on, you can do it, you can do it, you can do it.
I'm just gonna check on the cakes.
I'm gonna give them
a few minutes more just because they're quite wet.
Get out all the moisture, I don't want any moisture anywhere.
They're all fine. Happy days. Just need to cool now.
The cooling time is the killer.
Whoa.
Oh, that's so annoying.
Oh, good God.
Are you OK?
I'll bake another cake.
Dylan, what's gone down?
I just threw my cake on the floor.
WHISPERS: Oh, what you doing? I dunno, mate.
Have you got time to make it again?
Yeah, I've got more batter in the fridge.
You're a cool customer, aren't you?
I mean, no panics.
Now I'm glad I have a load of extra batter.
I have an hour to bake it. It's a bit tight.
While Dylan has the daunting task of baking and cooling another cake...
OK. Now we've got to go again.
I've got more to do now.
..the rest of the bakers also have their hands full...
This is a treacle biscuit dough.
You can't rock up to a Showstopper with just a cake,
you've got to have the bells and whistles to go with it.
Or rockets and fireworks, in this case.
..creating their extravagant autumn festival decorations.
So, my cake is gonna be Halloween themed.
It's gonna have kind of, like, stained-glass windows.
That's me.
I posed for that picture.
THEY LAUGH
So I'm gonna make a little mini pumpkin
so I'm just literally gonna cover this with quite
a lot cos then it's gonna scrunch
and make the pumpkin shape with the strings.
So now we're using a death weapon,
AKA a mandolin.
Try not to slice my fingers off.
So I'm basically shaping them into rough flower shapes.
Then I'm gonna dehydrate them. It's just enough time.
I think... How long do we have left?
Bakers, you have one hour left.
It's one hour now.
These need to go in the oven.
Oh, God.
It's tense.
But they all get worried and then they pull it out the bag.
There's loads to do.
I know, but you're not supposed to present it from a bag.
I'm still waiting for it to bake.
So in the meanwhile I'm gonna make my peacock cake topper.
It's big though. It's rising.
Yeah. But I need it to cool,
which would leave me ten minutes to decorate the top tier of the cake.
NOEL GROANS
I know. What are you doing to me?
I know. Giving me a heart attack.
But while Dylan's cake has been delayed...
I'm just gonna start layering my cakes now so I
need to cut them to size and stack them all up.
..for the rest of the bakers...
We shall see if we did good job or not.
..it's the moment of truth.
I'm happy with that.
Nice moist inside. It's definitely cooked.
That's the way carrot cake's supposed to be.
The middle, oh, that's not cooked.
Oh, marvellous.
Oh, could be better. It's a little bit still moist.
These ones look OK, so I might just do three tiers.
So it's gonna be, like, cake, marrow jam, buttercream.
Because I'm down a layer, I'm just gonna do
a thicker layer of buttercream.
Chocolate avocado cream.
Choco-ado. We make a new word.
Choco-ado. SHE CHUCKLES
It's the bit where my husband starts screaming,
"It's good enough, it's good enough!"
It's good enough for me.
Oh, it's finally cooked. Yay.
Bakers, you've got half an hour left.
Ooh.
Half an hour.
BLEEP I almost dropped it again.
It's icing for the top of the hat and I just improvise as you can see.
The cake is still warm so we shall see.
I'm just gonna try and cool this cake down as quick as possible.
And then I'm gonna decorate the bottom tier as nice as I can.
Generally, autumn colours, they're, like, your oranges, some yellow,
but the Day of the Dead festival is really bright,
it's really flamboyant.
So I'm trying to go bold in my colours.
It's gonna be an all-white cake, and make it kind
of like marble is my thought process.
Now just peel it off. That's cool innit.
Wow. Looks amazing.
I honestly am losing faith that this is gonna look great now.
There's gonna be a lot of line work on this.
Can I try a piece of your cake?
Is it over-spiced?
Oh, my God. No, it really isn't.
I can't get enough of that. I'm having all that.
Oh, good, I'm glad you're enjoying it. At least Alison likes it.
I've just started painting the stained-glass windows.
So we've got a little electric tealight that's gonna shine behind
each little window.
Bakers, you have 15 minutes left.
You feel like you've done so much
and you've still got so much left to do.
I wanna make sure I've got the woman done.
I just need to do my chocolate collar
and arrange my floral decorations on top.
Oh, I have quite a lot left.
This is the second tier. This looks awful.
OK, I'm going for it.
Now I'm going to do me. Oh, dear it's going to be a disaster.
That is so cool. Triple chin.
But it's not just amazing, it's witty as well.
I just hope they're gonna like it.
The nerve-racking bit is done.
Oh, bloody hell, look at him.
I know, his sculpting work is amazing.
We just need to eliminate him somehow, you know? Slap him.
You have to stop threatening Dylan, Nelly.
We really need to get rid of him now, seriously.
This looks so bad.
What do you mean, Nelly?
Bakers, you have one minute left.
Chuck it on and then I'll tidy it up.
Oh, that's why we have spares.
Una pareja.
This looks like day of the Dead to me.
Just a little bit worried that they're gonna slide off.
I mean, so far so good.
It just looks crap.
And I don't even know how to fix it at this point.
There's nothing I can do. Wow, I'm actually on time.
This one is a bit crooked, you know.
Can I fit any more on?
Done. Bakers, your time is up.
Aaahh.
Please step away from your Showstoppers.
So cool.
Oh, everyone's looks amazing. That is so cool.
No, I just think it all looks awful.
Come here.
Thanks, Gill. You'll be fine, OK?
The bakers' autumnal cakes will now face
the judgment of Paul and Prue.
Sumayah, would you like to bring up your Showstopper?
What a great looking cake.
Thank you. I love the colours.
That chocolate fence is just exquisite.
Mm. Just wonderful.
Right.
Whoops. Might have to dismantle your fence a little bit.
Wow.
The top tier is a beetroot, ginger and walnut cake.
I love the flavour. Thank you.
Actually, I like the texture too.
Mm, it's a bit like a sticky toffee pudding in a cake. Mm.
It is quite delicious, every element.
Right, let's have a quick look.
I almost don't want to eat anything else.
I just want to get stuck in and finish this.
You're a dame, you do what you like.
So the bottom tier is
a spiced parsnip cake with some flaked almonds.
Wow. That's...
She is one hell of a baker.
CHEERING AND APPLAUSE
Oh, my God, thank you. That's amazing.
Well done.
Oh, my God. I so heartily agree.
That's one of the best cakes I've had for a long time. Oh, wow.
I'm gonna take some home with me tonight. Ah. OK. That's excellent.
Fantastic. Thank you very much. Thank you so much.
Well done, Sumayah. Thank you.
ALISON: Oh, well done. NOEL: Well done.
Well done.
The perfect cake.
God, there's no beating that, is there?
I'm in love with that cake.
I mean, it's a pretty morbid-looking cake.
It's very neat, though, cos you've done beautiful work on the outside
to keep it like that.
The stained glass is just amazing. Really beautifully done.
Parsnip and celeriac.
Yes, and there's some pecan nuts in there as well.
Love it.
Oh, you had me there.
The celeriac and the parsnip work beautifully well inside it
and the citrus flavours just lighten it all up.
I love the jam and the filling cos it's very smooth,
Well done, Christiaan. Thank you so much.
Thank you very much. Thank you. Well done.
I love the fire around the outside.
Yes, it's beautifully done there.
But I hope it tastes better than the parkin we had yesterday.
Ooh, let it lie.
THEY CHUCKLE
I love the nice thin, very even layers.
It is a blend between parkin and carrot cake.
It's spot in the middle.
The spices and the ginger are at just the right level.
I think it looks great, tastes good.
Yay. I do too. I think it's lovely.
Well done. Thank you, Gill. Thank you.
Very good.
I think that's astonishing. Thank you.
I mean, the vibrancy of those colours is fantastic.
The decoration is exquisite, it's excellent. It really is.
Wow.
It's a solid cake. Big cake. Yeah.
Courgette and carrot. Yeah.
I'd say that's absolutely the right level of spice.
Not too strong, delicious.
And the carrot and courgette are moist enough still.
I know you drained a lot of it off.
It's really pleasant in the mouth.
I think you've done a great job with that cake.
Well done, Illiyin. Thank you. Thank you so much.
Thanks, Illiyin. Thank you.
I think the cake looks amazing,
very professional,
could be sitting in front of any bakery window.
Thank you.
So, see how it tastes.
Looking forward to the spices on this one.
I think they're OK on this one.
Oh, wow.
It's a carrot and pumpkin cake
and the cream cheese frosting has
stem ginger, little bit of cinnamon.
It's a little damp.
The pumpkin, it's probably released quite a bit of juice from that.
Mm. Yeah.
Flavour-wise, spot-on. A really, really good cake.
Thank you.
It's well iced, actually.
I think you've done a nice job on the hat.
Thank you.
That's just exquisite
and I love the way it changes your exuberant youth
and then more sophisticated autumn.
I mean, you're barely in the summer.
Thank you. Charmer.
Right let's have a slice, shall we?
Oh, dear.
Ah. Wow. Wow.
It is a spinach vanilla sponge with avocado chocolate ganache cream.
Inside is a plum spiced jam.
I think your cake's concertinaed up. Yeah.
Because it's a light cake. I saw you folding it. Yeah.
And what you've done is put seven layers on,
it's just gone like that, and then it's dense. Yeah.
This is a terrific achievement. It's a huge cake.
But it is slightly over complicated. OK.
Cos it's difficult to distinguish that many flavours.
Yeah, design's excellent. Flavour's... Not perfect.
Come on, you can't be perfect.
ALISON: Ah, you are perfect.
Thank you. ALISON: You're so perfect.
It's a bit messy.
Yeah, I know.
Well, I say a bit. It's a lot messy. This is a festival...
I know, yeah. Yeah. ..that's meant to celebrate something.
You look at it, that doesn't look like it's celebrating much.
Yeah. I know, yeah.
I think you needed to do the covering better
so that it really was totally white. However, let's have a look inside.
So it's a beetroot and orange cake with cardamom
and cream cheese frosting.
I love the flavour. I think it's gorgeous.
I love the icing, it's quite light and it really lifts it up.
Obviously the outside I don't particularly like... Yeah.
..but I do like the flavours inside. Thank you very much, Dylan.
Cheers.
I totally get it if they send me home this week cos, like,
it's a Showstopper, it's meant to look amazing.
And if someone put that in front of me, I would be like,
"This is awful, mate. Go home. What are you doing here?"
I strongly believe it is between me and Dylan.
However, if I go home, I'm going
with my crown, and I'm happy to go home.
That was one of the most exciting Showstoppers I've ever seen.
I mean, Sumayah's was just... Wow.
I thought she'd never manage it. Such a complicated idea.
Masses of different ingredients.
And she pulled it off at every point. She did.
The flavours, the te... There was nothing wrong with that cake. No.
Challenging with Sumayah up at the top, you have to put Gill.
Gill is such a reliable good baker. She really is.
She never overcomplicates,
she knows what flavours go with what. Yeah.
But it's coming from nowhere. It's not her first rodeo.
A couple of weeks ago, we wouldn't be having this conversation. Yeah.
She's a dark horse, isn't she?
Yeah, she might be one to watch, yeah.
So, who's in trouble?
Dylan. Yeah. I love the flavour.
But the cake itself didn't look good.
He wasn't the only one I thought had a weak week.
Now, there's Nelly.
When you looked at the outside and I thought that was clever.
The story was great, wasn't it? Really clever. Very clever.
It was when we got into it,
I'll be honest I didn't like the flavour at all.
She's a bit like Dylan. I mean, they both think which is great
but then the cake's got to be good as well. It's gotta taste good.
I can't believe they're even in
the bottom two, if I'm honest with you.
Nelly and Dylan. I know, I know. This is unbelievable.
We're losing bakers left, right and centre, aren't we?
Well, one a week.
Just one a week.
SHE LAUGHS RAUCOUSLY
There's only seven.
We can't lose them left, right and centre.
Well done, bakers. You got through Autumn Week.
I'm very excited because I get the lovely job of announcing this
week's Star Baker.
This week's Star Baker is...
Sumayah.
Well done.
That means I've got the horrible job of announcing which
one of you will be leaving us.
The person who is leaving us this week is...
..Nelly.
I'm not going anywhere!
LAUGHTER
Killed me. Oh, don't be silly.
I'm so ready.
It's not a commiseration, it's a positive.
I never, ever was thinking I would come to round six.
For me everything above round three was a bonus, bonus game.
I know my children are so proud. Maybe I'm in sixth place.
But you know what, it's not to teach them win, it's to teach them enjoy.
Don't cry. Everybody's crying.
# It's time to celebrate. #
Of course I'm happy.
In each of your hearts is a piece of Nelly
and you're never going to forgot me, and that was my aim.
Cake we can bake. Piece of Nelly you got.
You need to make me proud.
I definitely got off lucky, 100%.
But I think I need to start taking it a bit more serious
because nothing is as bad as what happened today.
That was the worst feeling in the world.
I feel, like, extra happy
because everyone this week genuinely did amazing.
So, like, to get Star Baker, I'm really happy.
There are only six of us left now, so, yeah, that's crazy.
I told you, you not going anywhere.
THEY CHANT: Nelly. Nelly. Nelly.
Next time...
How's the meringue? Ah-ah-ah-ah.
..Dessert Week sees battle commence with delicate bakes...
Mine have got some pretty monumental cracks in.
..steamed puddings...
Actually, spotted dick is very nice.
..and an Italian favourite.
Aaaah! They've done it for me!
Who's going to put the cherry on the cake?
Done something quite unique.
And whose final course...
That's a right-off.
..will be their final bake?
SHE GASPS I forgot an ingredient.
Subtitles by Red Bee Media