1 00:00:03,600 --> 00:00:05,840 {\an2}We started with 12. 2 00:00:05,880 --> 00:00:08,200 {\an2}She's going to get rid of me, I can see it. 3 00:00:08,240 --> 00:00:10,320 {\an2}No, I can't choose, but I do love him. 4 00:00:10,360 --> 00:00:14,360 {\an2}Oh, my God. It's the worst day of my life. 5 00:00:14,400 --> 00:00:15,680 {\an2}Now... 6 00:00:15,720 --> 00:00:16,720 {\an2}It's the final. 7 00:00:17,800 --> 00:00:19,840 {\an2}Ah, you stupid oven. 8 00:00:19,880 --> 00:00:21,920 {\an2}..just three remain. 9 00:00:21,960 --> 00:00:24,400 {\an2}But there can only be one winner. 10 00:00:24,440 --> 00:00:26,600 {\an2}I need to get my hat sorted. 11 00:00:26,640 --> 00:00:27,880 {\an2}Oh, God. 12 00:00:27,920 --> 00:00:29,840 {\an2}Definitely overbaked. 13 00:00:29,880 --> 00:00:31,640 {\an2}Ow! Ah! 14 00:00:55,760 --> 00:00:57,840 {\an2}Good luck, guys. Hello. 15 00:00:57,880 --> 00:00:59,880 {\an2}It's time. For the finalists, 16 00:00:59,920 --> 00:01:03,480 {\an2}the Bake Off title is within touching distance, but three 17 00:01:03,520 --> 00:01:05,320 {\an2}challenges stand in their way. 18 00:01:05,360 --> 00:01:07,200 {\an2}Oh, good luck, Dylan. 19 00:01:07,240 --> 00:01:10,680 {\an2}At just 20 years of age, Dylan's flair with flavour 20 00:01:10,720 --> 00:01:11,920 {\an2}has set him apart. 21 00:01:11,960 --> 00:01:14,080 {\an2}You're the flavour king this year. 22 00:01:14,120 --> 00:01:17,680 {\an2}An ambitious baker, he's not afraid to take risks. 23 00:01:17,720 --> 00:01:18,880 {\an2}I've never had anything like it. 24 00:01:18,920 --> 00:01:21,560 {\an2}And when they work, he's unstoppable... 25 00:01:21,600 --> 00:01:24,680 {\an2}My goodness. ..as his three Hollywood Handshakes... 26 00:01:24,720 --> 00:01:26,600 {\an2}I'm sick of giving them to you now. 27 00:01:26,640 --> 00:01:29,360 {\an2}..and two Star Baker wins prove. 28 00:01:29,400 --> 00:01:31,320 {\an2}I don't think I'll ever come to terms with the fact 29 00:01:31,360 --> 00:01:33,480 {\an2}that I'm in the final. Yeah, it's really cool. 30 00:01:33,520 --> 00:01:37,400 {\an2}And I've like, obviously I'd love to win, but if I feel nerves, 31 00:01:37,440 --> 00:01:38,680 {\an2}that's when things go wrong. 32 00:01:38,720 --> 00:01:40,800 {\an2}Despite a rocky start... 33 00:01:40,840 --> 00:01:42,280 {\an2}Mine is melted to hell. 34 00:01:42,320 --> 00:01:45,720 {\an2}..Georgie's been the most consistent of our three finalists. 35 00:01:45,760 --> 00:01:47,920 {\an2}Yes, Georgie. That's delicious. 36 00:01:47,960 --> 00:01:50,200 {\an2}Although she's never had a Hollywood Handshake... 37 00:01:50,240 --> 00:01:53,520 {\an2}I tell you what I will do, I'll give you a pat. I'll take that. 38 00:01:53,560 --> 00:01:56,080 {\an2}..her traditional home baking style... 39 00:01:56,120 --> 00:01:57,920 {\an2}Just delicious, really classic flavours. 40 00:01:57,960 --> 00:01:59,680 {\an2}..and beautiful decoration... 41 00:01:59,720 --> 00:02:01,800 {\an2}Could be sitting in front of any bakery window. 42 00:02:01,840 --> 00:02:04,320 {\an2}..have seen her crowned Star Baker twice. 43 00:02:04,360 --> 00:02:05,480 {\an2}Georgie. 44 00:02:05,520 --> 00:02:08,440 {\an2}I would love to win. I do want to win, I'm not going to lie. 45 00:02:08,480 --> 00:02:12,880 {\an2}But I don't want to spend my last week here being stressed. 46 00:02:12,920 --> 00:02:16,280 {\an2}I'm never doing it again, so I'm going to enjoy it. 47 00:02:16,320 --> 00:02:19,800 {\an2}Christiaan's sense of style and eye for design have seen him produce 48 00:02:19,840 --> 00:02:21,480 {\an2}some breathtaking bakes. 49 00:02:21,520 --> 00:02:24,000 {\an2}That's one of the best things I've ever seen in the tent. 50 00:02:24,040 --> 00:02:27,960 {\an2}But his fondness for unusual flavour hasn't always proved a hit. 51 00:02:28,000 --> 00:02:30,840 {\an2}I like people working outside the box, but I think it's a box 52 00:02:30,880 --> 00:02:32,040 {\an2}I don't particularly like. 53 00:02:32,080 --> 00:02:34,600 {\an2}Always the bridesmaid... Who is number two? 54 00:02:34,640 --> 00:02:38,560 {\an2}..with no technical or Star Baker wins to his name, week after week 55 00:02:38,600 --> 00:02:41,960 {\an2}Christiaan was the nearly man, until... 56 00:02:42,000 --> 00:02:43,400 {\an2}Christiaan. 57 00:02:43,440 --> 00:02:46,800 {\an2}..Patisserie Week - finally named Star Baker. 58 00:02:46,840 --> 00:02:49,560 {\an2}He could be peaking at just the right time. 59 00:02:49,600 --> 00:02:52,920 {\an2}Georgie and Dylan are definitely fierce competition, 60 00:02:52,960 --> 00:02:55,400 {\an2}but you're as good as your last bake, so I mean, 61 00:02:55,440 --> 00:02:56,800 {\an2}that's a positive for me. 62 00:03:00,000 --> 00:03:03,680 {\an2}Welcome back to the tent, bakers. You're in the final, guys! 63 00:03:03,720 --> 00:03:05,160 {\an2}How amazing is that? 64 00:03:05,200 --> 00:03:08,000 {\an2}So, for your Signature Challenge, the judges 65 00:03:08,040 --> 00:03:10,760 {\an2}would like you to make 24 scones. 66 00:03:10,800 --> 00:03:13,200 {\an2}12 savoury and 12 sweet. 67 00:03:13,240 --> 00:03:16,960 {\an2}Your scones should be beautifully risen and well baked. 68 00:03:17,000 --> 00:03:20,880 {\an2}You also have to make a filling that will complement each batch. 69 00:03:20,920 --> 00:03:23,120 {\an2}I have got a little piece of advice - 70 00:03:23,160 --> 00:03:25,160 {\an2}make sure your scones are nice. 71 00:03:27,200 --> 00:03:29,840 {\an2}Powerful advice, Alison, you're on fire. 72 00:03:29,880 --> 00:03:32,360 {\an2}I'm on fire, but hopefully your scones won't be. 73 00:03:32,400 --> 00:03:34,160 {\an1}HE BLOWS IMAGINARY TRUMPET 74 00:03:34,200 --> 00:03:36,000 {\an2}You have two hours. 75 00:03:36,040 --> 00:03:38,960 {\an2}On your marks. Get set. Bake. 76 00:03:40,600 --> 00:03:42,360 {\an2}This is it, the last signature. 77 00:03:42,400 --> 00:03:43,800 {\an2}I'm really sad, actually. 78 00:03:43,840 --> 00:03:46,560 {\an2}As much as it's stressful, it's the best thing I've ever done, 79 00:03:46,600 --> 00:03:48,840 {\an2}so I'm gutted. 80 00:03:48,880 --> 00:03:51,840 {\an2}I don't think I'm ever confident, but I've got some nice scones, 81 00:03:51,880 --> 00:03:53,720 {\an2}so hopefully I can make them look nice. 82 00:03:53,760 --> 00:03:56,760 {\an2}I never actually made a scone before I started practising. 83 00:03:56,800 --> 00:03:58,760 {\an2}It's a little bit nerve-racking. 84 00:03:58,800 --> 00:04:00,240 {\an2}Maybe a lot. 85 00:04:00,280 --> 00:04:04,000 {\an2}Thousands of bakers all over Britain make perfectly good scones. 86 00:04:04,040 --> 00:04:07,280 {\an2}And they'll think, "Scones. I mean, for the final." 87 00:04:07,320 --> 00:04:10,320 {\an2}Well, it is really difficult to get a perfect scone. 88 00:04:10,360 --> 00:04:12,840 {\an2}What we're looking for is a flat top and level sides. 89 00:04:12,880 --> 00:04:15,480 {\an2}Well risen and really crumbly. 90 00:04:15,520 --> 00:04:18,480 {\an2}If you overfold the scone mixture, it's tough as old boots. 91 00:04:18,520 --> 00:04:20,040 {\an2}They should feel like little clouds. 92 00:04:20,080 --> 00:04:22,520 {\an2}And we've got three fantastic bakers. 93 00:04:22,560 --> 00:04:23,920 {\an2}They'd all be worthy winners. 94 00:04:23,960 --> 00:04:25,320 {\an2}But you just can't call it. 95 00:04:25,360 --> 00:04:28,680 {\an2}Whoever brings their A-game is going to win. 96 00:04:28,720 --> 00:04:31,600 {\an2}Morning, Christiaan. Good morning. Hello, Christiaan. Hello. Hello. 97 00:04:31,640 --> 00:04:33,800 {\an2}So tell us all about your scones. What are you doing? 98 00:04:33,840 --> 00:04:37,360 {\an2}So, for the sweet ones, I'm doing coconut and lime scone 99 00:04:37,400 --> 00:04:40,160 {\an2}with clotted cream, as well as a passion fruit curd. 100 00:04:40,200 --> 00:04:42,920 {\an2}OK. For my savoury scones I'm doing kind of like a curry, 101 00:04:42,960 --> 00:04:46,400 {\an2}mustard, chilli, onion, cheese. What, everything then? 102 00:04:46,440 --> 00:04:49,160 {\an2}Basically everything. Is this all chilli? Yeah. 103 00:04:49,200 --> 00:04:51,680 {\an2}And is all that going into these scones? Yes. 104 00:04:51,720 --> 00:04:53,320 {\an2}I'm out of here. LAUGHTER 105 00:04:53,360 --> 00:04:56,800 {\an2}To balance the heat in his curried cheese scones, Christiaan will serve 106 00:04:56,840 --> 00:04:59,600 {\an2}them with a whipped feta filling sprinkled with parsley 107 00:04:59,640 --> 00:05:02,960 {\an2}and pine nuts, and he'll add toasted coconut to his sweet scones 108 00:05:03,000 --> 00:05:04,400 {\an2}for extra flavour. 109 00:05:04,440 --> 00:05:06,880 {\an2}Who's your biggest challenger, do you think, in the tent? 110 00:05:06,920 --> 00:05:09,000 {\an2}If we could take someone out for you, who would it be? 111 00:05:09,040 --> 00:05:10,960 {\an2}Dylan. He's just so good, innit. 112 00:05:11,000 --> 00:05:12,520 {\an2}The things he comes up with are just insane. 113 00:05:12,560 --> 00:05:14,560 {\an2}Yeah, but it's on the day, anyone can win. 114 00:05:14,600 --> 00:05:16,040 {\an2}Yeah, yeah. 115 00:05:16,080 --> 00:05:19,480 {\an2}While Christiaan attempts to out-flavour the flavour king... 116 00:05:19,520 --> 00:05:21,480 {\an2}I'm using quite a lot of spices. 117 00:05:21,520 --> 00:05:24,600 {\an2}But I don't want them to overpower and Prue not be able to taste 118 00:05:24,640 --> 00:05:26,920 {\an2}anything but like burning mouth. 119 00:05:26,960 --> 00:05:28,960 {\an2}..Dylan's taking a risk too. 120 00:05:29,000 --> 00:05:30,440 {\an2}So this is rice vinegar. 121 00:05:30,480 --> 00:05:32,560 {\an2}Putting his own twist on a classic. 122 00:05:32,600 --> 00:05:35,560 {\an2}So I'm doing a clotted cream and strawberry one, but I'm elevating 123 00:05:35,600 --> 00:05:38,480 {\an2}it. I'm pickling some strawberries in camomile rice vinegar. 124 00:05:38,520 --> 00:05:41,720 {\an2}Pickling them adds like a nice gentle sourness. 125 00:05:41,760 --> 00:05:43,320 {\an2}And he's not stopping there. 126 00:05:43,360 --> 00:05:47,320 {\an2}He'll also elevate his savoury scones. Flavoured with fennel seeds, 127 00:05:47,360 --> 00:05:49,240 {\an2}he'll fill them with celeriac and 128 00:05:49,280 --> 00:05:51,320 {\an2}cream cheese puree, sauteed fennel 129 00:05:51,360 --> 00:05:53,400 {\an2}and an elegant smoked salmon rose. 130 00:05:53,440 --> 00:05:54,680 {\an2}You're in the final. 131 00:05:54,720 --> 00:05:56,640 {\an2}You're in the final. We made it. 132 00:05:56,680 --> 00:05:58,160 {\an2}I didn't think we would for a few moments. 133 00:05:58,200 --> 00:06:00,600 {\an2}I knew, I always knew. I'm a witch. 134 00:06:00,640 --> 00:06:03,520 {\an2}No pressure, but if you don't win this, I'll be furious. 135 00:06:03,560 --> 00:06:06,480 {\an2}Is that all our friendship is based on - me winning, is that it? 136 00:06:06,520 --> 00:06:08,920 {\an2}Well, I've got a bet on you, yeah. 137 00:06:08,960 --> 00:06:12,320 {\an2}But to win... I'm trying to mix it all together. 138 00:06:12,360 --> 00:06:15,400 {\an2}..the bakers must first produce a batch of scones, 139 00:06:15,440 --> 00:06:17,320 {\an2}light and fluffy in texture. 140 00:06:17,360 --> 00:06:20,800 {\an2}You don't want to knead it because kneading builds up the gluten. 141 00:06:20,840 --> 00:06:23,520 {\an2}And that's where it turns into bread. Does feel a bit dry though, 142 00:06:23,560 --> 00:06:25,400 {\an2}so I'm going to add some more moisture to it. 143 00:06:25,440 --> 00:06:28,160 {\an2}But a perfect texture is just half the battle. 144 00:06:28,200 --> 00:06:30,480 {\an2}So I'm rolling them out, cutting them. 145 00:06:30,520 --> 00:06:33,440 {\an2}Each and every scone across the batch must be identical 146 00:06:33,480 --> 00:06:35,160 {\an2}in shape and size. 147 00:06:35,200 --> 00:06:36,920 {\an2}The shape is down to how you cut them. 148 00:06:36,960 --> 00:06:39,760 {\an2}The raspberries can be a bit of my enemy sometimes. 149 00:06:39,800 --> 00:06:42,080 {\an2}It's hard to get a completely uniform shape 150 00:06:42,120 --> 00:06:44,320 {\an2}when you've got a wet filling. 151 00:06:44,360 --> 00:06:47,240 {\an2}And it's not just Georgie's sweet scones that are packed 152 00:06:47,280 --> 00:06:48,320 {\an2}full of flavour. 153 00:06:48,360 --> 00:06:51,640 {\an2}She'll fold a Mediterranean mix of olives, herbs and cheese 154 00:06:51,680 --> 00:06:53,800 {\an2}into her savoury scones too. 155 00:06:53,840 --> 00:06:56,160 {\an2}How's it going, my little Welsh wonder? 156 00:06:56,200 --> 00:06:57,440 {\an2}I don't know, it's just mad. 157 00:06:57,480 --> 00:06:59,320 {\an2}I still can't believe I'm here. I think i's lovely. 158 00:06:59,360 --> 00:07:00,840 {\an2}What do the kids think of all this? 159 00:07:00,880 --> 00:07:03,320 {\an2}They're really excited. They're happy to get the kitchen back. 160 00:07:03,360 --> 00:07:05,800 {\an2}What does the kitchen actually look like? Is it an absolute mess? 161 00:07:05,840 --> 00:07:09,080 {\an2}I am a mess, but my husband cleans up after me, love him. 162 00:07:09,120 --> 00:07:10,280 {\an2}He's really good. Good old hubby. 163 00:07:10,320 --> 00:07:11,920 {\an2}Has it brought you closer, do you think? 164 00:07:11,960 --> 00:07:14,760 {\an2}Yeah, I think so. I think he's seen a different side to me. 165 00:07:14,800 --> 00:07:17,720 {\an2}And then I've seen the side where he's supporting, so... 166 00:07:17,760 --> 00:07:20,200 {\an2}Aw. Teamwork, innit. Yeah, it is, it is. 167 00:07:21,800 --> 00:07:25,160 {\an2}Oh, yeah, it's been a massive family affair, especially with the kids. 168 00:07:25,200 --> 00:07:28,240 {\an8}I've sort of turned into the mum of the house definitely 169 00:07:28,280 --> 00:07:29,680 {\an8}while she's been away. 170 00:07:29,720 --> 00:07:32,560 {\an2}The kids are asking every two minutes, "How's Mummy? 171 00:07:32,600 --> 00:07:35,680 {\an2}"Is she doing well?" And myself, I'm sitting on pins. 172 00:07:35,720 --> 00:07:38,160 {\an2}I'm waiting for that phone call to see how she's got on. 173 00:07:38,200 --> 00:07:40,920 {\an2}Whenever she's not in the tent, 174 00:07:40,960 --> 00:07:44,160 {\an2}she's been at home baking flat out. 175 00:07:44,200 --> 00:07:46,400 {\an2}That's Georgina. Like, if Georgina's going to do something, 176 00:07:46,440 --> 00:07:49,960 {\an2}it'll be the best. The best of the best. Yeah. 177 00:07:50,000 --> 00:07:53,000 {\an2}And I've worked so hard over the last few weeks doing 14-hour shifts 178 00:07:53,040 --> 00:07:57,760 {\an2}in the kitchen. I've had to put the family on the back burner, 179 00:07:57,800 --> 00:07:59,320 {\an2}which has been hard. 180 00:07:59,360 --> 00:08:01,000 {\an2}Wow, did you draw that? 181 00:08:01,040 --> 00:08:03,400 {\an2}The kids are my life, so it's been really hard 182 00:08:03,440 --> 00:08:05,280 {\an2}having to tell them no a lot. 183 00:08:05,320 --> 00:08:06,960 {\an2}Um, and... 184 00:08:07,000 --> 00:08:08,880 {\an2}Oh, again, why am I getting emotional over that? 185 00:08:08,920 --> 00:08:10,360 {\an2}Aw. 186 00:08:10,400 --> 00:08:13,280 {\an2}Georgina always thinks of other people as more than herself. 187 00:08:13,320 --> 00:08:18,480 {\an2}It's about time now that she sort of had a limelight shine on her, 188 00:08:18,520 --> 00:08:21,640 {\an2}and I couldn't be any prouder of what she's achieved, 189 00:08:21,680 --> 00:08:23,560 {\an2}because she does doubt herself. 190 00:08:23,600 --> 00:08:26,720 {\an2}Winning this, it'll just mean the world to her, to be honest with you. 191 00:08:26,760 --> 00:08:29,960 {\an2}Hopefully she'll bring it home for the Welsh. 192 00:08:30,000 --> 00:08:32,920 {\an2}Iechyd da. ALL: Iechyd da. 193 00:08:32,960 --> 00:08:36,880 {\an2}You are the very first Welsh person in the final. 194 00:08:36,920 --> 00:08:40,120 {\an2}Ever? Ever. Is it? Oh, my gosh. Yeah. You're doing this for Wales. 195 00:08:40,160 --> 00:08:43,080 {\an2}It does mean a lot, that does, because Wales as a nation, 196 00:08:43,120 --> 00:08:44,800 {\an2}we all come together. 197 00:08:44,840 --> 00:08:49,080 {\an2}All right, so then these pop into the oven for 15 minutes. 198 00:08:49,120 --> 00:08:52,240 {\an2}As their first batch of scones begin baking... 199 00:08:52,280 --> 00:08:54,360 {\an2}200 for 15 minutes. 200 00:08:54,400 --> 00:08:56,760 {\an2}..the bakers have no time to catch a breath... 201 00:08:56,800 --> 00:08:58,120 {\an2}So here we've got the lime zest. 202 00:08:58,160 --> 00:09:00,520 {\an2}Now we're adding the coconuts. 203 00:09:00,560 --> 00:09:03,240 {\an2}..as they still have another dozen to prepare. 204 00:09:03,280 --> 00:09:05,480 {\an2}The savoury gets really sticky. 205 00:09:06,720 --> 00:09:08,440 {\an2}Let's not ruin the dress. 206 00:09:08,480 --> 00:09:09,960 {\an2}This is my savoury scone. 207 00:09:10,000 --> 00:09:12,600 {\an2}I love this because there's so many different flavours in this one. 208 00:09:12,640 --> 00:09:15,560 {\an2}Because I have fennel in the dough, the last thing you're left with 209 00:09:15,600 --> 00:09:17,360 {\an2}is this taste of fennel at the end. 210 00:09:17,400 --> 00:09:21,000 {\an2}And it's almost like everything you ate was just like a dream. 211 00:09:21,040 --> 00:09:22,960 {\an2}Yeah, you can see when he's passionate about something. 212 00:09:23,000 --> 00:09:25,080 {\an8}When there's something that he really enjoys, you know, 213 00:09:25,120 --> 00:09:26,840 {\an8}it shines through him. 214 00:09:26,880 --> 00:09:29,520 {\an2}He's had this curiosity about ingredients and food 215 00:09:29,560 --> 00:09:30,800 {\an2}for some time. 216 00:09:35,360 --> 00:09:38,360 {\an8}He'd taste it all and ask her, "What is this? How did you make it?" 217 00:09:45,840 --> 00:09:48,120 {\an2}No, she said he's not very good at cleaning up. 218 00:09:49,600 --> 00:09:51,600 {\an2}He's very messy. 219 00:09:51,640 --> 00:09:54,600 {\an2}After finishing school with an impressive four A-stars 220 00:09:54,640 --> 00:09:59,120 {\an2}at A-level, Dylan was due to start a degree in biomedical engineering. 221 00:09:59,160 --> 00:10:01,520 {\an2}But it wasn't where his heart was. 222 00:10:01,560 --> 00:10:04,200 {\an2}He just started looking up recipes, really developing 223 00:10:04,240 --> 00:10:05,480 {\an2}an interest in cooking. 224 00:10:05,520 --> 00:10:10,160 {\an2}He seems to have this real knack for very innovative and different 225 00:10:10,200 --> 00:10:13,360 {\an2}flavours, which I think is what sets him apart. 226 00:10:13,400 --> 00:10:15,960 {\an2}Can he win? Yeah, I think he can. 227 00:10:16,000 --> 00:10:18,160 {\an2}But regardless of the outcome, 228 00:10:18,200 --> 00:10:21,280 {\an2}I'm very proud of him that he's reached this stage. 229 00:10:21,320 --> 00:10:22,600 {\an2}Go, Dylan! 230 00:10:22,640 --> 00:10:25,240 {\an1}ALL CHEER 231 00:10:25,280 --> 00:10:26,560 {\an2}OK, question on my lips. 232 00:10:26,600 --> 00:10:27,840 {\an2}What? How bad do you want it? 233 00:10:27,880 --> 00:10:29,320 {\an2}I do want it. I think it'd be good. 234 00:10:29,360 --> 00:10:31,840 {\an2}It'd be a nice final touch to this all, do you know what I mean? 235 00:10:31,880 --> 00:10:34,720 {\an2}Yeah. Imagine if you actually won that and you say, "Yeah, I won 236 00:10:34,760 --> 00:10:37,240 {\an2}"the Great British Bake Off, age 20." 237 00:10:38,280 --> 00:10:40,120 {\an2}So these should be coming out now. 238 00:10:40,160 --> 00:10:41,360 {\an2}Oh! 239 00:10:41,400 --> 00:10:42,960 {\an2}They look like a scone. 240 00:10:43,000 --> 00:10:44,760 {\an2}Yeah, they look all right, innit. 241 00:10:44,800 --> 00:10:45,800 {\an2}Ah. 242 00:10:45,840 --> 00:10:49,520 {\an2}But Georgie is not quite so happy with the state of her sweet scones. 243 00:10:49,560 --> 00:10:51,800 {\an2}The raspberry ones aren't rising right. 244 00:10:51,840 --> 00:10:54,400 {\an2}So I'll definitely just remake them. 245 00:10:54,440 --> 00:10:56,120 {\an2}And she's not alone. 246 00:10:56,160 --> 00:10:58,720 {\an2}That's not right. They don't look great. 247 00:10:58,760 --> 00:11:00,160 {\an2}How much time have we got left? 248 00:11:00,200 --> 00:11:04,640 {\an2}Bakers, you are halfway through your final signature. 249 00:11:04,680 --> 00:11:07,520 {\an2}That's not great. So this is the Greek scones. 250 00:11:07,560 --> 00:11:08,760 {\an2}They're going in now. 251 00:11:08,800 --> 00:11:11,680 {\an2}I'm going to need more flour, more butter and more milk. 252 00:11:11,720 --> 00:11:15,480 {\an2}As Dylan and Georgie race to remake their misshapen scones... 253 00:11:15,520 --> 00:11:18,400 {\an2}So I've put less fresh in these and see how they rise. 254 00:11:18,440 --> 00:11:20,720 {\an2}I've got some dough on my shoe. 255 00:11:20,760 --> 00:11:22,200 {\an2}All right, here we go. 256 00:11:22,240 --> 00:11:25,200 {\an2}..with his final batch of sweet scones in the oven... 257 00:11:25,240 --> 00:11:27,920 {\an2}So I'm just going to make the whipped feta. 258 00:11:27,960 --> 00:11:30,080 {\an2}..Christiaan can push on with fillings. 259 00:11:30,120 --> 00:11:31,120 {\an2}Whip it. 260 00:11:32,480 --> 00:11:34,920 {\an2}How's it going? It's just very exciting, I think. 261 00:11:34,960 --> 00:11:37,480 {\an2}What do you think's got you into the final? 262 00:11:37,520 --> 00:11:40,080 {\an2}The "flavvurs"? The flaavers. The flaavers. 263 00:11:41,240 --> 00:11:43,320 {\an2}You have three good bakes, 264 00:11:43,360 --> 00:11:45,240 {\an2}you basically win the Bake Off. 265 00:11:45,280 --> 00:11:46,280 {\an2}I know. 266 00:11:47,480 --> 00:11:50,400 {\an8}He's put in so much work. So much work. 267 00:11:50,440 --> 00:11:52,720 {\an8}I do not think I could honestly have done it myself. 268 00:11:52,760 --> 00:11:55,200 {\an2}Practising from dawn till dusk every day of the week. 269 00:11:55,240 --> 00:11:57,360 {\an2}Usually he comes in the door and I've already shoved like 270 00:11:57,400 --> 00:11:59,080 {\an2}three cakes down his throat. Like, you know. 271 00:11:59,120 --> 00:12:00,760 {\an2}I've not even put my bag down from work 272 00:12:00,800 --> 00:12:03,600 {\an2}and there's a piece of cake in my hand, you know. 273 00:12:03,640 --> 00:12:05,960 {\an2}But I'm not complaining. 274 00:12:06,000 --> 00:12:07,360 {\an2}Oh, how cute. It's so cute. 275 00:12:07,400 --> 00:12:08,720 {\an2}That's so Dutch, in a bike. 276 00:12:08,760 --> 00:12:12,240 {\an2}Christiaan and Nick first met six years ago, quickly bonding 277 00:12:12,280 --> 00:12:14,040 {\an2}over a shared love of baking. 278 00:12:14,080 --> 00:12:15,480 {\an2}I grew up watching Bake Off. 279 00:12:15,520 --> 00:12:17,280 {\an2}It's something that I've always loved. 280 00:12:17,320 --> 00:12:19,000 {\an2}And when I met Christiaan, it came on telly. 281 00:12:19,040 --> 00:12:20,960 {\an2}I said, "Oh, have you seen this?" He's like, "No." 282 00:12:21,000 --> 00:12:23,080 {\an2}So we watched it and absolutely loved it. 283 00:12:23,120 --> 00:12:26,480 {\an2}I never once thought that he would choose to go on it, let alone get 284 00:12:26,520 --> 00:12:29,000 {\an2}to the final. You know? It's crazy. 285 00:12:29,040 --> 00:12:32,120 {\an2}It was... Yeah, it is crazy, but in a very good way. 286 00:12:34,080 --> 00:12:36,560 {\an2}I know how amazingly talented he is. 287 00:12:36,600 --> 00:12:38,360 {\an2}However, there's been times when he's needed 288 00:12:38,400 --> 00:12:39,960 {\an2}a bit of reassurance. 289 00:12:40,000 --> 00:12:44,200 {\an2}I do struggle with anxiety sometimes because I always push myself 290 00:12:44,240 --> 00:12:45,440 {\an2}for more and better. 291 00:12:45,480 --> 00:12:47,280 {\an2}There are moments that you're literally crying 292 00:12:47,320 --> 00:12:50,480 {\an2}in your kitchen over your cake that's just completely collapsed. 293 00:12:50,520 --> 00:12:53,360 {\an2}I genuinely don't think I could have done it without Nick's support. 294 00:12:53,400 --> 00:12:54,400 {\an2}There we go. 295 00:12:54,440 --> 00:12:56,400 {\an2}I am indescribably proud of Christiaan. 296 00:12:56,440 --> 00:12:59,720 {\an2}He has done so, so well, and I absolutely believe 297 00:12:59,760 --> 00:13:01,480 {\an2}Christiaan can win. 298 00:13:01,520 --> 00:13:04,000 {\an2}All right, so that's 15 minutes. 299 00:13:04,040 --> 00:13:07,280 {\an2}They look really nice and golden, so I'm quite happy. Yeah. 300 00:13:07,320 --> 00:13:10,400 {\an2}Bloody hell. Christiaan's scones smells so good. 301 00:13:10,440 --> 00:13:12,720 {\an2}I need to get my savoury ones in as quick as possible. 302 00:13:12,760 --> 00:13:14,560 {\an2}Two minutes left for the savoury. 303 00:13:14,600 --> 00:13:17,160 {\an2}Some of them are falling all over the place as well, 304 00:13:17,200 --> 00:13:19,440 {\an2}but they're better than the sweet ones. 305 00:13:20,640 --> 00:13:22,080 {\an2}All right. Please work. 306 00:13:22,120 --> 00:13:25,000 {\an2}Bakers, you have half an hour left. 307 00:13:25,040 --> 00:13:26,800 {\an2}Right, on to the fillings. 308 00:13:27,880 --> 00:13:29,960 {\an2}And that's a celeriac puree. 309 00:13:30,000 --> 00:13:31,000 {\an2}Tapenade. 310 00:13:32,640 --> 00:13:34,000 {\an2}Passion fruit curd. 311 00:13:34,040 --> 00:13:35,080 {\an2}Delicious. 312 00:13:35,120 --> 00:13:38,280 {\an2}Oh, bugger this. It's not enough celeriac. 313 00:13:38,320 --> 00:13:39,800 {\an2}I'm running out of time. 314 00:13:39,840 --> 00:13:42,120 {\an2}Ah, you stupid oven. 315 00:13:42,160 --> 00:13:44,120 {\an2}All right. Sweet scones are coming out. 316 00:13:44,160 --> 00:13:46,160 {\an2}Oh, my goodness! I can't see. 317 00:13:46,200 --> 00:13:48,160 {\an2}Oh, they look beautiful. Look at them! 318 00:13:48,200 --> 00:13:50,120 {\an2}My savoury ones just need a bit longer. 319 00:13:50,160 --> 00:13:53,880 {\an2}It's just assembling now. Six plain and six filled. 320 00:13:53,920 --> 00:13:55,600 {\an2}The nice and straight tall ones, 321 00:13:55,640 --> 00:13:58,000 {\an2}I feel like you want to keep them unfilled, because then they can see 322 00:13:58,040 --> 00:13:59,240 {\an2}the nice rise on it. 323 00:13:59,280 --> 00:14:01,640 {\an2}The fillings for the sweet ones are there. 324 00:14:01,680 --> 00:14:03,280 {\an2}This is almost ready. 325 00:14:03,320 --> 00:14:05,680 {\an2}The whipped Greek cheese. 326 00:14:05,720 --> 00:14:07,440 {\an2}I'm not going to get everything I want done. 327 00:14:07,480 --> 00:14:09,440 {\an2}I've still got to finish off my celeriac puree, 328 00:14:09,480 --> 00:14:12,080 {\an2}so I'm going to saute the fennel and just get some colour on them. 329 00:14:12,120 --> 00:14:16,720 {\an2}As Christiaan prepares to start filling, both Dylan and Georgie's 330 00:14:16,760 --> 00:14:19,360 {\an2}remade scones are finally out of the oven. 331 00:14:19,400 --> 00:14:22,320 {\an2}The sweet ones have 100% risen much better. 332 00:14:22,360 --> 00:14:24,680 {\an2}So I'm going to put them in the freezer quickly. 333 00:14:24,720 --> 00:14:27,080 {\an2}I need them to cool down as soon as possible. 334 00:14:27,120 --> 00:14:30,800 {\an2}Bakers, you've just got ten minutes left. 335 00:14:30,840 --> 00:14:32,120 {\an2}Oh, my goodness. 336 00:14:32,160 --> 00:14:34,240 {\an2}Georgie, your freezer door's open. 337 00:14:36,640 --> 00:14:38,040 {\an2}It's getting colder in here. 338 00:14:38,080 --> 00:14:39,680 {\an2}Piping on the whipped feta. 339 00:14:39,720 --> 00:14:42,080 {\an2}Just going to start spreading the tapenade. 340 00:14:42,120 --> 00:14:44,240 {\an2}The time just goes so quickly. 341 00:14:44,280 --> 00:14:46,920 {\an2}A few little pine nuts on top. 342 00:14:46,960 --> 00:14:48,440 {\an2}Fresh parsley on top as well. 343 00:14:48,480 --> 00:14:50,960 {\an2}To kind of, like, get that extra little bit of freshness. 344 00:14:51,000 --> 00:14:52,360 {\an2}This is the celeriac puree. 345 00:14:52,400 --> 00:14:53,800 {\an2}Dill oil comes next. 346 00:14:53,840 --> 00:14:55,840 {\an2}Squeeze this all through. Oh. 347 00:14:55,880 --> 00:14:59,000 {\an2}Bakers, you have five minutes left. 348 00:14:59,040 --> 00:15:00,680 {\an2}Oh, my God. 349 00:15:00,720 --> 00:15:02,560 {\an2}I don't think I'm going to have time to do them. 350 00:15:02,600 --> 00:15:04,480 {\an2}This is passion fruit curd. 351 00:15:04,520 --> 00:15:06,800 {\an2}It's nice and thick. It's how I want it. 352 00:15:06,840 --> 00:15:08,680 {\an2}Clotted cream on top. 353 00:15:08,720 --> 00:15:10,760 {\an2}Oh, it's a little bit liquid, isn't it? 354 00:15:10,800 --> 00:15:12,920 {\an2}The tops now and the chocolate. 355 00:15:12,960 --> 00:15:14,840 {\an2}And then they're done. 356 00:15:14,880 --> 00:15:17,920 {\an2}Are you going to be all right? I don't know. We'll have to see. 357 00:15:17,960 --> 00:15:20,200 {\an2}Well, I'm not happy with how it's leaking out, 358 00:15:20,240 --> 00:15:21,680 {\an2}but it is what it is. 359 00:15:21,720 --> 00:15:24,120 {\an2}Bakers, you've got one minute left. 360 00:15:24,160 --> 00:15:25,440 {\an2}BLEEP. 361 00:15:25,480 --> 00:15:28,360 {\an2}It's really annoying. It shouldn't have been this tight. 362 00:15:29,560 --> 00:15:33,400 {\an2}Christiaan, are you done? Yeah. Can I have a hand, mate? 363 00:15:33,440 --> 00:15:36,320 {\an2}Could you just pipe the clotted cream on the jam, please? 364 00:15:36,360 --> 00:15:37,640 {\an2}Oh, thanks so much, mate. 365 00:15:37,680 --> 00:15:39,760 {\an2}Honestly, you've saved my life. 366 00:15:39,800 --> 00:15:41,480 {\an2}Oh, it's falling out. 367 00:15:44,080 --> 00:15:46,120 {\an2}Bakers, your time is up. 368 00:15:47,600 --> 00:15:50,000 {\an2}Please step away from your scones. 369 00:15:51,320 --> 00:15:52,400 {\an2}Oh! 370 00:15:55,400 --> 00:15:56,440 {\an2}We did it. 371 00:15:58,480 --> 00:16:00,800 {\an2}Mine didn't rise very well at all. 372 00:16:02,560 --> 00:16:03,560 {\an2}Dylan. 373 00:16:06,800 --> 00:16:07,960 {\an8}This ain't enough mess. 374 00:16:10,160 --> 00:16:13,360 {\an8}It's judgment time in the final Signature Challenge. 375 00:16:14,920 --> 00:16:17,240 {\an2}Hi, Christiaan. Hello. 376 00:16:20,240 --> 00:16:21,920 {\an8}I like the look of these scones. 377 00:16:21,960 --> 00:16:23,680 {\an2}Very uniform. They look delicious. 378 00:16:23,720 --> 00:16:26,000 {\an2}Yeah, they do. This is the curry. Yeah. 379 00:16:26,040 --> 00:16:29,400 {\an2}That's a busy little scone, isn't it? There's a lot going on. 380 00:16:32,040 --> 00:16:33,160 {\an2}Mm. 381 00:16:34,360 --> 00:16:35,920 {\an2}That is very interesting. 382 00:16:35,960 --> 00:16:38,320 {\an2}It's a comforting, warm feeling. 383 00:16:38,360 --> 00:16:42,800 {\an2}And then this light, fresh kick of... Parsley is in there, yeah. 384 00:16:42,840 --> 00:16:45,360 {\an2}I do think you could have given it another couple of minutes. 385 00:16:45,400 --> 00:16:47,320 {\an2}Right. It's a little bit doughy. 386 00:16:47,360 --> 00:16:49,760 {\an2}But I think you've done really well with that, with the flavour. 387 00:16:49,800 --> 00:16:50,960 {\an2}Now the sweet ones. 388 00:16:51,000 --> 00:16:54,760 {\an2}It's melted, hasn't it? Yeah. No, it has, yeah. 389 00:16:54,800 --> 00:16:57,080 {\an2}You really do get the coconut, which is lovely. 390 00:16:57,120 --> 00:16:59,080 {\an2}The curd in there as well is delicious. 391 00:16:59,120 --> 00:17:00,400 {\an2}You've got something unusual. 392 00:17:00,440 --> 00:17:02,000 {\an2}I think you've baked them well. 393 00:17:02,040 --> 00:17:03,080 {\an2}They're excellent. 394 00:17:03,120 --> 00:17:04,360 {\an2}Thank you very much. 395 00:17:04,400 --> 00:17:05,400 {\an2}Well done. 396 00:17:15,680 --> 00:17:16,840 {\an2}Some of them are a bit wobbly. 397 00:17:16,880 --> 00:17:19,880 {\an2}Yeah. The overall shape is not particularly good. Yeah. 398 00:17:19,920 --> 00:17:23,280 {\an2}OK, let's start with one of the savoury ones. 399 00:17:26,000 --> 00:17:28,960 {\an2}It's a bit tough, but I do like the taste. Yeah. 400 00:17:29,000 --> 00:17:31,680 {\an2}I think the Mediterranean flavour really comes through. 401 00:17:31,720 --> 00:17:33,400 {\an2}Let's look at the sweet ones. 402 00:17:35,240 --> 00:17:37,280 {\an2}That's a bit lighter and cakier. 403 00:17:37,320 --> 00:17:39,040 {\an2}But there's not enough flavour there. 404 00:17:39,080 --> 00:17:41,560 {\an2}If you're going to put raspberries, you need to put quite a lot. 405 00:17:41,600 --> 00:17:43,200 {\an2}I love it with all the filling. 406 00:17:43,240 --> 00:17:46,160 {\an2}Mm. Passion fruit, cream. What's not to like? Yeah. 407 00:17:46,200 --> 00:17:48,400 {\an2}Overall, I think you've done a decent job on both of them. 408 00:17:48,440 --> 00:17:52,400 {\an2}Not quite polished enough, but the flavour ideas are good. 409 00:17:52,440 --> 00:17:53,960 {\an2}Thank you, Georgie. Thank you. 410 00:17:54,000 --> 00:17:55,760 {\an2}Well done, Georgie. Thank you. 411 00:18:02,000 --> 00:18:03,280 {\an2}It's really messy. 412 00:18:04,800 --> 00:18:06,800 {\an2}OK. Savoury ones. 413 00:18:10,120 --> 00:18:12,000 {\an2}The scone is nice and light. 414 00:18:12,040 --> 00:18:14,040 {\an2}Fennel seed works really well with it. 415 00:18:14,080 --> 00:18:17,160 {\an2}I was a bit worried about being over... Overcomplicated. Yeah. 416 00:18:17,200 --> 00:18:19,200 {\an2}Me too. But it all works. 417 00:18:19,240 --> 00:18:20,920 {\an2}They're delicious. Thank you. 418 00:18:20,960 --> 00:18:23,920 {\an2}But let's have a look at the sweet one, Prue. 419 00:18:25,120 --> 00:18:27,280 {\an2}They're a bit tougher, actually, these. OK. 420 00:18:27,320 --> 00:18:29,680 {\an2}And the strawberry wasn't strawberry enough. 421 00:18:29,720 --> 00:18:32,280 {\an2}Pickling the whole thing, and then the chamomile... 422 00:18:32,320 --> 00:18:33,840 {\an2}I don't get enough of the chamomile. 423 00:18:33,880 --> 00:18:36,600 {\an2}Or strawberries. Perhaps there's just not enough of it. 424 00:18:36,640 --> 00:18:38,720 {\an2}Yeah. Thank you, Dylan. 425 00:18:38,760 --> 00:18:40,680 {\an2}Well done. Cheers, mate. 426 00:18:43,600 --> 00:18:45,080 {\an2}Brutal. 427 00:18:45,120 --> 00:18:47,120 {\an2}They just weren't good enough. And it's just annoying, you know? 428 00:18:47,160 --> 00:18:49,920 {\an2}You don't do justice to what you spent a week trying to perfect. 429 00:18:49,960 --> 00:18:51,560 {\an2}I knew the shapes weren't going to be right. 430 00:18:51,600 --> 00:18:53,400 {\an2}I think they enjoyed the flavours. 431 00:18:53,440 --> 00:18:57,480 {\an2}It's going to come down to nitty gritty things cos it's the final. 432 00:18:57,520 --> 00:18:58,960 {\an2}I think that went OK. 433 00:18:59,000 --> 00:19:01,160 {\an2}I'm just happy that they said that the flavours were good, 434 00:19:01,200 --> 00:19:04,120 {\an2}but, yeah, the technical, it's the final. 435 00:19:04,160 --> 00:19:07,040 {\an2}So they're going to throw just anything at us. 436 00:19:07,080 --> 00:19:08,240 {\an2}I enjoy the technicals a lot. 437 00:19:08,280 --> 00:19:10,080 {\an2}If I do well in that I think I'll feel a lot better 438 00:19:10,120 --> 00:19:12,160 {\an2}about going in tomorrow. 439 00:19:12,200 --> 00:19:13,400 {\an2}Yeah. 440 00:19:14,680 --> 00:19:18,880 {\an2}With their signature complete, the bakers now face one final 441 00:19:18,920 --> 00:19:21,040 {\an2}gingham-shrouded mystery challenge. 442 00:19:22,440 --> 00:19:23,680 {\an2}Hello, bakers. 443 00:19:23,720 --> 00:19:25,160 {\an2}Welcome back to the tent. 444 00:19:25,200 --> 00:19:28,360 {\an2}It's time for your last ever Technical Challenge. 445 00:19:28,400 --> 00:19:31,720 {\an2}Now, today, your Technical Challenge has been set for you by the goddess 446 00:19:31,760 --> 00:19:33,440 {\an2}of gateau, Prue Leith. 447 00:19:33,480 --> 00:19:36,280 {\an2}Prue, have you got any words of advice for our finalists? 448 00:19:36,320 --> 00:19:40,280 {\an2}This is a bit complicated, so make a plan. 449 00:19:40,320 --> 00:19:42,880 {\an2}Now, as ever, this Technical will be judged blind. 450 00:19:42,920 --> 00:19:45,800 {\an2}So we're going to have to ask these guys to leave the tent. 451 00:19:47,520 --> 00:19:51,240 {\an2}OK, now, Prue would love you to make a stunning 452 00:19:51,280 --> 00:19:53,280 {\an2}afternoon tea display. 453 00:19:53,320 --> 00:19:56,720 {\an2}Your afternoon tea should consist of four individual 454 00:19:56,760 --> 00:19:59,160 {\an2}lemon sandwich cakes... 455 00:19:59,200 --> 00:20:01,320 {\an2}Four strawberry tarts... 456 00:20:01,360 --> 00:20:05,880 {\an2}And four plaited egg and cress rolls. 457 00:20:05,920 --> 00:20:07,600 {\an2}You've got three hours for this, guys. 458 00:20:07,640 --> 00:20:09,360 {\an2}On your mark... Get set... 459 00:20:09,400 --> 00:20:10,400 {\an2}Bake! 460 00:20:11,560 --> 00:20:13,080 {\an2}Oh, gosh! 461 00:20:13,120 --> 00:20:14,160 {\an2}Make a plan. 462 00:20:14,200 --> 00:20:16,560 {\an2}I mean, it's not the most difficult thing, but it's just doing 463 00:20:16,600 --> 00:20:17,680 {\an2}it all in time. 464 00:20:17,720 --> 00:20:19,640 {\an2}There's things that need to prove, to chill. 465 00:20:19,680 --> 00:20:21,200 {\an2}There's a lot of things going on. 466 00:20:21,240 --> 00:20:23,640 {\an2}Never made an afternoon tea. 467 00:20:23,680 --> 00:20:26,000 {\an2}I just can't mess this up. 468 00:20:26,040 --> 00:20:27,040 {\an2}Afternoon tea. 469 00:20:27,080 --> 00:20:29,240 {\an2}Now, I think you've chosen three classics. 470 00:20:29,280 --> 00:20:32,560 {\an2}You've got a beautiful egg roll, you have strawberry tarts, 471 00:20:32,600 --> 00:20:34,520 {\an2}and then you have the lemon sponge. 472 00:20:34,560 --> 00:20:38,280 {\an2}All the bakers will know how to make bread and pastry, cake. 473 00:20:38,320 --> 00:20:41,760 {\an2}So this is really a challenge about organisation. 474 00:20:41,800 --> 00:20:43,040 {\an2}Obviously we have to start at the bottom. 475 00:20:43,080 --> 00:20:44,600 {\an2}We have to start with the sandwiches first. 476 00:20:44,640 --> 00:20:47,000 {\an2}So we are covering some of the things we've already covered 477 00:20:47,040 --> 00:20:48,200 {\an2}on the Bake Off this year. 478 00:20:48,240 --> 00:20:50,920 {\an2}Like, the plaiting - they can overwork it so easily. 479 00:20:50,960 --> 00:20:53,240 {\an2}The bread is very light, it's lovely. 480 00:20:53,280 --> 00:20:54,920 {\an2}And they've got an egg mayonnaise filling. 481 00:20:54,960 --> 00:20:56,200 {\an2}Do they have to grow the cress? 482 00:20:56,240 --> 00:20:58,720 {\an2}They don't have to grow the cress and they don't have to lay the eggs. 483 00:20:58,760 --> 00:21:00,920 {\an2}They just have to boil them. 484 00:21:00,960 --> 00:21:03,240 {\an2}Strawberry. I do like these. 485 00:21:03,280 --> 00:21:06,680 {\an2}The pate sucree tastes beautiful, delicate and crumbly. 486 00:21:06,720 --> 00:21:08,240 {\an2}But they can overwork it. 487 00:21:08,280 --> 00:21:09,920 {\an2}They have to get it nice and thin. 488 00:21:09,960 --> 00:21:12,680 {\an2}Finally, this little lemon sponge is fantastic. 489 00:21:12,720 --> 00:21:14,000 {\an2}It looks beautiful. 490 00:21:14,040 --> 00:21:15,480 {\an2}It's a buttery, moist sponge. 491 00:21:15,520 --> 00:21:18,440 {\an2}There's baking powder in there, so they need to be careful not 492 00:21:18,480 --> 00:21:19,480 {\an2}to fill it too much, 493 00:21:19,520 --> 00:21:23,280 {\an2}otherwise it'll rise like a souffle and sink. It's a difficult challenge 494 00:21:23,320 --> 00:21:25,920 {\an2}simply because there's so much to do. 495 00:21:25,960 --> 00:21:29,840 {\an2}And we need to see every element perfectly executed. 496 00:21:29,880 --> 00:21:31,400 {\an2}Mess up one of these things, 497 00:21:31,440 --> 00:21:32,440 {\an2}it could snowball. 498 00:21:36,040 --> 00:21:38,960 {\an2}I'm just thinking what needs to be done first. 499 00:21:39,000 --> 00:21:40,120 {\an2}So I'm starting with the bread. 500 00:21:40,160 --> 00:21:41,520 {\an2}Get that door going. 501 00:21:41,560 --> 00:21:43,120 {\an2}I give it a little knead by hand. 502 00:21:43,160 --> 00:21:45,840 {\an2}You want to have that proving ASAP. 503 00:21:45,880 --> 00:21:48,560 {\an2}This bread just seems so high hydration. 504 00:21:48,600 --> 00:21:49,600 {\an2}Sticky! 505 00:21:49,640 --> 00:21:52,120 {\an2}It's like, come on, mate, come together. 506 00:21:52,160 --> 00:21:53,400 {\an2}Christiaan's has good gluten development. 507 00:21:53,440 --> 00:21:54,720 {\an2}That's done. 508 00:21:54,760 --> 00:21:56,520 {\an2}So that's in to prove. 509 00:21:56,560 --> 00:21:57,920 {\an2}Maybe 30, 40 minutes. 510 00:21:57,960 --> 00:21:59,440 {\an2}This is your last Technical. 511 00:21:59,480 --> 00:22:01,760 {\an2}They've really pulled out the stops for this one, haven't they? 512 00:22:01,800 --> 00:22:02,880 {\an2}They ain't messing around. 513 00:22:02,920 --> 00:22:05,600 {\an2}As long as there's a rhythm to it and everything gets done. 514 00:22:05,640 --> 00:22:07,640 {\an2}When you say a rhythm, I can drop you a beat. 515 00:22:07,680 --> 00:22:08,680 {\an2}Here we go. 516 00:22:11,280 --> 00:22:14,920 {\an2}# First the cake and then the pastry, then the br... # 517 00:22:16,560 --> 00:22:20,480 {\an2}I'm going to make pate sucree for the strawberry tarts 518 00:22:20,520 --> 00:22:21,680 {\an2}because that needs to chill. 519 00:22:21,720 --> 00:22:22,960 {\an2}I'm going to make this. 520 00:22:23,000 --> 00:22:24,680 {\an2}And then the sponges. 521 00:22:24,720 --> 00:22:27,040 {\an2}And maybe I'm wrong, but I kind of want to make my cake second, 522 00:22:27,080 --> 00:22:28,480 {\an2}rather than my tarts. 523 00:22:28,520 --> 00:22:31,880 {\an2}I need four of these, and then I'll cut these in half. 524 00:22:31,920 --> 00:22:32,920 {\an2}Yeah. 525 00:22:32,960 --> 00:22:34,840 {\an2}As Dylan's sponges hit the heat... 526 00:22:34,880 --> 00:22:36,400 {\an2}12 minutes, then we'll check them. 527 00:22:36,440 --> 00:22:38,520 {\an2}..Georgie and Christiaan's pastry... 528 00:22:38,560 --> 00:22:39,840 {\an2}That looks lovely. 529 00:22:39,880 --> 00:22:41,080 {\an2}..can begin to chill. 530 00:22:41,120 --> 00:22:44,240 {\an2}The key to a short pastry is to keep it really cold. 531 00:22:44,280 --> 00:22:45,640 {\an2}How are you doing? You seem quite happy. 532 00:22:45,680 --> 00:22:47,200 {\an2}This morning went all right for me, I feel. 533 00:22:47,240 --> 00:22:49,480 {\an2}I mean, you take that positive energy into the next 534 00:22:49,520 --> 00:22:50,520 {\an2}challenge, isn't it? 535 00:22:50,560 --> 00:22:51,760 {\an2}How much that'll set you back - 536 00:22:51,800 --> 00:22:53,240 {\an2}a grey, wobbly fork. 537 00:22:54,320 --> 00:22:55,840 {\an2}I mean, they're hard to eat with, but... 538 00:22:55,880 --> 00:22:57,720 {\an2}It's for waving at the Queen. 539 00:22:57,760 --> 00:22:59,800 {\an2}What is that for? It's a pastry brush. 540 00:22:59,840 --> 00:23:01,600 {\an2}It's a strawberry caresser. 541 00:23:01,640 --> 00:23:03,360 {\an2}Oh, yeah, that! 542 00:23:03,400 --> 00:23:04,400 {\an2}Noel, what's going on? 543 00:23:04,440 --> 00:23:05,440 {\an2}Oh! 544 00:23:05,480 --> 00:23:09,080 {\an2}So now I'm going on to the sponges, creaming together the butter 545 00:23:09,120 --> 00:23:10,520 {\an2}and the sugar. 546 00:23:10,560 --> 00:23:11,920 {\an2}Let's do the tart cases. 547 00:23:11,960 --> 00:23:14,040 {\an2}Create a little shaggy dough. 548 00:23:14,080 --> 00:23:16,000 {\an2}Just want to weigh this because I'm going to have to divide. 549 00:23:16,040 --> 00:23:19,120 {\an2}Each one of Prue's lemon cakes is built from two layers 550 00:23:19,160 --> 00:23:21,080 {\an2}of sponge. They're sandwiched. 551 00:23:21,120 --> 00:23:23,080 {\an2}So you need eight sponges. 552 00:23:23,120 --> 00:23:24,880 {\an2}Right, let's pop these babies in. 553 00:23:24,920 --> 00:23:28,200 {\an2}And while Christiaan and Georgie have opted to bake eight thin 554 00:23:28,240 --> 00:23:30,840 {\an2}sponges... I'm going to do ten minutes to start off with. 555 00:23:30,880 --> 00:23:32,200 {\an2}I'll check again at six minutes, 556 00:23:32,240 --> 00:23:36,000 {\an2}I think. ..Dylan's decided to make four fat layers that he'll split 557 00:23:36,040 --> 00:23:37,560 {\an2}into two once cooled. 558 00:23:37,600 --> 00:23:39,640 {\an2}Those cupcakes look awful. 559 00:23:39,680 --> 00:23:41,840 {\an2}Well, I don't know why they've sunk in the middle. 560 00:23:41,880 --> 00:23:43,000 {\an2}I'll just remake them. 561 00:23:45,720 --> 00:23:48,200 {\an2}Bakers, you are halfway through. 562 00:23:48,240 --> 00:23:49,520 {\an2}Blimey, that went quick! 563 00:23:49,560 --> 00:23:51,000 {\an2}See how these babies are doing. 564 00:23:51,040 --> 00:23:53,000 {\an2}I think I might have slightly overbaked them. 565 00:23:53,040 --> 00:23:54,680 {\an2}I think the cake's doing it again. 566 00:23:54,720 --> 00:23:56,400 {\an2}They've just mushroomed out. 567 00:23:56,440 --> 00:23:58,440 {\an2}Failed again. It's so annoying! 568 00:23:58,480 --> 00:24:00,200 {\an2}I'm losing my mind. 569 00:24:00,240 --> 00:24:01,720 {\an2}Babes, you've got this. 570 00:24:01,760 --> 00:24:03,320 {\an2}You're normally really good at this sort of stuff. 571 00:24:03,360 --> 00:24:04,760 {\an2}Just, everything's going wrong. 572 00:24:04,800 --> 00:24:06,880 {\an2}Oh, I don't like seeing my Dylan low! 573 00:24:06,920 --> 00:24:08,520 {\an2}Come on, give me a piggy back. 574 00:24:08,560 --> 00:24:10,640 {\an2}Let's cheer you up. 575 00:24:10,680 --> 00:24:12,960 {\an2}I'm going to roll my pastry out, cut the shapes. 576 00:24:13,000 --> 00:24:15,400 {\an2}I feel like maybe I should roll it a bit thinner. 577 00:24:15,440 --> 00:24:18,800 {\an2}They should turn out really pretty if they're done OK. 578 00:24:18,840 --> 00:24:20,560 {\an2}Why won't this BLEEP? 579 00:24:20,600 --> 00:24:22,280 {\an2}I just keep tearing the pastry. 580 00:24:22,320 --> 00:24:24,360 {\an2}I need to bake the pastry shells. 581 00:24:24,400 --> 00:24:27,320 {\an2}Let's put these in for ten minutes to start. 582 00:24:28,800 --> 00:24:30,880 {\an2}Bakers, you've got an hour left. 583 00:24:30,920 --> 00:24:32,560 {\an2}Let's get on with this bread. 584 00:24:32,600 --> 00:24:33,720 {\an2}Definitely doubled in size. 585 00:24:33,760 --> 00:24:37,960 {\an2}Out of this, we are making four plaited rolls. 586 00:24:38,000 --> 00:24:40,720 {\an2}So it's a five stranded plait. 587 00:24:40,760 --> 00:24:43,000 {\an2}I just can't remember how Paul did that plait 588 00:24:43,040 --> 00:24:44,400 {\an2}he did. Ding, ding, ding, ding! 589 00:24:44,440 --> 00:24:46,520 {\an2}Bring it to the middle. This one to the middle. 590 00:24:46,560 --> 00:24:47,560 {\an2}I'm going to keep saying it. 591 00:24:47,600 --> 00:24:49,280 {\an2}This one to the middle. 592 00:24:49,320 --> 00:24:50,880 {\an2}I can't remember how to do this. 593 00:24:50,920 --> 00:24:52,360 {\an2}One over two. 594 00:24:52,400 --> 00:24:55,840 {\an2}Oh! So I've got two here. 595 00:24:55,880 --> 00:24:57,520 {\an2}We've got two more to do. 596 00:24:57,560 --> 00:24:59,320 {\an2}This is the last one. 597 00:24:59,360 --> 00:25:00,600 {\an2}Who does this? 598 00:25:00,640 --> 00:25:04,600 {\an2}I've done this twice, and every time I've done it different. 599 00:25:04,640 --> 00:25:05,920 {\an2}Oh, my days! 600 00:25:05,960 --> 00:25:08,320 {\an2}Oh, look at our Christiaan doing his little plaiting. 601 00:25:08,360 --> 00:25:10,200 {\an2}Oh, it's a little bit like an art project, isn't it? 602 00:25:10,240 --> 00:25:11,520 {\an2}Look at that. 603 00:25:11,560 --> 00:25:12,680 {\an2}I think that's right. 604 00:25:12,720 --> 00:25:14,280 {\an2}I honestly have no clue any more. 605 00:25:14,320 --> 00:25:17,080 {\an2}Do they have to prove or no? Yeah. I'm going to put these in to prove. 606 00:25:17,120 --> 00:25:19,920 {\an2}They should take about 20 to 30 minutes. 607 00:25:19,960 --> 00:25:21,440 {\an2}Oh! Who are you? 608 00:25:21,480 --> 00:25:25,000 {\an2}All right, let's take these babies out for now. 609 00:25:25,040 --> 00:25:26,760 {\an2}So they've shrunk a bit. 610 00:25:26,800 --> 00:25:27,960 {\an2}Yeah, I think they're all right. 611 00:25:28,000 --> 00:25:29,280 {\an2}Golden-ish. 612 00:25:29,320 --> 00:25:30,520 {\an2}Oh, God! 613 00:25:30,560 --> 00:25:32,520 {\an2}Definitely overbaked. 614 00:25:32,560 --> 00:25:34,360 {\an2}Hopefully the filling will save it. 615 00:25:35,760 --> 00:25:38,200 {\an2}Go! Action! 616 00:25:38,240 --> 00:25:40,720 {\an2}Bakers, you've got half an hour left. 617 00:25:40,760 --> 00:25:42,520 {\an2}My bread has proved nicely. 618 00:25:42,560 --> 00:25:43,800 {\an2}It looks pretty terrible. 619 00:25:43,840 --> 00:25:44,920 {\an2}None of them look equal. 620 00:25:44,960 --> 00:25:47,800 {\an2}So egg wash and then nigella seeds on top. 621 00:25:47,840 --> 00:25:49,560 {\an2}I might egg wash my whole house. 622 00:25:49,600 --> 00:25:50,720 {\an2}Oh, no, don't! 623 00:25:50,760 --> 00:25:53,320 {\an2}Why not? Have you tried? No. We've got pebbledash. 624 00:25:53,360 --> 00:25:55,440 {\an2}People did it before because it was all the rage. 625 00:25:55,480 --> 00:25:56,800 {\an2}And I think it was like the '80s, maybe. 626 00:25:56,840 --> 00:25:59,040 {\an2}I love you've said so many things in your accent there 627 00:25:59,080 --> 00:26:00,160 {\an2}that have blown my mind. 628 00:26:00,200 --> 00:26:01,640 {\an2}Was it? All the rage. 629 00:26:01,680 --> 00:26:02,760 {\an2}All right, let's bake them. 630 00:26:02,800 --> 00:26:04,480 {\an2}Ten minutes. 631 00:26:04,520 --> 00:26:06,840 {\an2}So this is the lemon curd for the cake. 632 00:26:06,880 --> 00:26:08,680 {\an2}So the curd is ready here. 633 00:26:08,720 --> 00:26:10,280 {\an2}Can I switch sides? Yeah, go on. 634 00:26:12,760 --> 00:26:14,320 {\an2}So I'm just going to chill this curd. 635 00:26:14,360 --> 00:26:16,040 {\an2}Bread rolls - they're ready. 636 00:26:16,080 --> 00:26:17,680 {\an2}They felt all right, but they don't look great. 637 00:26:17,720 --> 00:26:19,400 {\an2}Got a nice golden colour, I feel. 638 00:26:19,440 --> 00:26:23,560 {\an2}Bakers, you've got ten minutes left. Ten minutes to go! 639 00:26:23,600 --> 00:26:24,680 {\an2}It's the final! 640 00:26:26,800 --> 00:26:28,600 {\an2}I'm going to make the egg mayo. 641 00:26:28,640 --> 00:26:30,600 {\an2}I've cooked my eggs soft boiled! 642 00:26:32,920 --> 00:26:34,680 {\an2}I don't know whether I'm meant to chop it or what. 643 00:26:34,720 --> 00:26:35,720 {\an2}It's disgusting! 644 00:26:35,760 --> 00:26:37,920 {\an2}Start decorating and assembling. 645 00:26:37,960 --> 00:26:39,160 {\an2}Wish I had my tweezers, man. 646 00:26:39,200 --> 00:26:40,840 {\an2}This is so hard. 647 00:26:40,880 --> 00:26:42,840 {\an2}Now I'm going on to the sponges. 648 00:26:42,880 --> 00:26:45,400 {\an2}I'll cut them in half, and I think I can make these look all right. 649 00:26:45,440 --> 00:26:47,960 {\an2}This is the mascarpone cream cheese. 650 00:26:48,000 --> 00:26:50,960 {\an2}Doing a little dam around and then filling it with the curd. 651 00:26:51,000 --> 00:26:53,040 {\an2}All right, let's move on to strawberry tarts. 652 00:26:53,080 --> 00:26:54,360 {\an2}I don't know how they should look. 653 00:26:54,400 --> 00:26:56,680 {\an2}I just don't know how to decorate these. 654 00:26:56,720 --> 00:27:00,240 {\an2}You've got one minute left. 655 00:27:00,280 --> 00:27:02,280 {\an2}Why does everything just look ugly? 656 00:27:02,320 --> 00:27:04,920 {\an2}I need to get my head sorted. 657 00:27:04,960 --> 00:27:06,760 {\an2}This is really, really stressing me out. 658 00:27:06,800 --> 00:27:09,120 {\an2}I don't know how they want them. They look a mess. 659 00:27:09,160 --> 00:27:11,440 {\an2}It feels like everything I've done has turned out wrong. 660 00:27:11,480 --> 00:27:13,800 {\an2}I just don't want to touch these tarts any more. 661 00:27:13,840 --> 00:27:15,000 {\an2}Getting on my nerves. 662 00:27:15,040 --> 00:27:20,560 {\an2}Bakers, your time is up. 663 00:27:22,760 --> 00:27:24,600 {\an2}So bad today! 664 00:27:24,640 --> 00:27:29,440 {\an2}Please bring your afternoon tea displays down to the table and place 665 00:27:29,480 --> 00:27:32,640 {\an2}them behind your photographs. 666 00:27:32,680 --> 00:27:35,160 {\an2}OK? Yeah. 667 00:27:35,200 --> 00:27:39,120 {\an2}Paul and Prue are expecting three afternoon teas fit for a final, 668 00:27:39,160 --> 00:27:42,760 {\an2}with four plaited egg and cress rolls, four scrumptious strawberry 669 00:27:42,800 --> 00:27:45,640 {\an2}tarts and four delicate lemon sandwich cakes. 670 00:27:47,080 --> 00:27:48,240 {\an2}Shall we start with that one? 671 00:27:48,280 --> 00:27:50,640 {\an2}There's a definition there in the plait. Yeah. 672 00:27:50,680 --> 00:27:52,240 {\an2}It's a shame they didn't cut down there, 673 00:27:52,280 --> 00:27:53,840 {\an2}open it up and put the egg because you want to show 674 00:27:53,880 --> 00:27:56,240 {\an2}off what the filling is rather than cutting it on the side. 675 00:27:56,280 --> 00:27:57,280 {\an2}Yeah. 676 00:27:58,480 --> 00:27:59,600 {\an2}The bread roll is good. 677 00:27:59,640 --> 00:28:02,520 {\an2}It's got a bit of bite to it, but it's soft and lovely. 678 00:28:02,560 --> 00:28:04,560 {\an2}Moving on to the strawberry tart. 679 00:28:04,600 --> 00:28:06,920 {\an2}I mean, it's quite pretty. 680 00:28:06,960 --> 00:28:07,960 {\an2}Snaps well. 681 00:28:09,760 --> 00:28:10,760 {\an2}Oh! 682 00:28:12,000 --> 00:28:14,000 {\an2}Lovely, isn't it? Perfectly baked. 683 00:28:14,040 --> 00:28:16,520 {\an2}OK. The sponge cakes. Sponge cakes. 684 00:28:16,560 --> 00:28:18,280 {\an2}That's quite neat, though, isn't it? 685 00:28:18,320 --> 00:28:19,720 {\an2}It is. Wow. 686 00:28:21,040 --> 00:28:22,280 {\an2}That's got a nice texture as well. 687 00:28:22,320 --> 00:28:23,960 {\an2}I would not mind that at all... 688 00:28:24,000 --> 00:28:25,520 {\an2}No. ..for my afternoon tea. 689 00:28:25,560 --> 00:28:27,560 {\an2}Moving on to this one. 690 00:28:27,600 --> 00:28:29,160 {\an2}It's quite neat. Nice bit of definition. 691 00:28:29,200 --> 00:28:30,560 {\an2}And they all look more or less the same. 692 00:28:30,600 --> 00:28:31,960 {\an2}They do. 693 00:28:32,000 --> 00:28:35,000 {\an2}It's got a lovely texture to the roll. 694 00:28:35,040 --> 00:28:36,800 {\an2}And the egg and cress is delicious. 695 00:28:36,840 --> 00:28:38,440 {\an2}OK, let's look at these tarts. 696 00:28:38,480 --> 00:28:40,760 {\an2}I'm not convinced of that layout. 697 00:28:40,800 --> 00:28:43,440 {\an2}The pastry's definitely overbaked. Mm. 698 00:28:43,480 --> 00:28:45,680 {\an2}Let's try the sponge. 699 00:28:45,720 --> 00:28:48,080 {\an2}That's very difficult to cut it in half, isn't it? 700 00:28:48,120 --> 00:28:49,800 {\an2}Yeah, it is. 701 00:28:49,840 --> 00:28:51,680 {\an2}Lemon curd is the winner. 702 00:28:51,720 --> 00:28:52,800 {\an2}Mm. Just delicious. 703 00:28:52,840 --> 00:28:54,160 {\an2}Slightly overbaked, I think. 704 00:28:54,200 --> 00:28:55,600 {\an2}That's why it was struggling when you cut it. 705 00:28:55,640 --> 00:28:57,520 {\an2}Literally pushed apart. 706 00:28:57,560 --> 00:28:58,600 {\an2}Moving on to this one. 707 00:28:58,640 --> 00:29:00,440 {\an2}This is a bit uneven. Yeah, it is. 708 00:29:00,480 --> 00:29:02,480 {\an2}I think the plaiting wasn't perfect. 709 00:29:02,520 --> 00:29:04,360 {\an2}The plaiting was terrible! 710 00:29:04,400 --> 00:29:06,800 {\an2}It's baked OK, but it's a little bit dense. 711 00:29:06,840 --> 00:29:09,320 {\an2}The dough is just too tight. Right. 712 00:29:09,360 --> 00:29:10,920 {\an2}The pastry is a bit rough. 713 00:29:10,960 --> 00:29:11,960 {\an2}And it's too thick. 714 00:29:13,400 --> 00:29:14,840 {\an2}I think it's been done in a hurry. 715 00:29:14,880 --> 00:29:16,680 {\an2}Yeah. Moving on. 716 00:29:16,720 --> 00:29:18,840 {\an2}The sponge looks uneven, doesn't it? 717 00:29:18,880 --> 00:29:20,880 {\an2}Yeah, it's the way it's been cut. 718 00:29:20,920 --> 00:29:22,080 {\an2}Flavour is lovely. 719 00:29:22,120 --> 00:29:23,240 {\an2}Lemon curd is good. 720 00:29:23,280 --> 00:29:25,360 {\an2}Mm. That sponge is a little bit ropey. 721 00:29:25,400 --> 00:29:26,760 {\an2}Mm. 722 00:29:26,800 --> 00:29:28,640 {\an2}It's not good. OK. 723 00:29:28,680 --> 00:29:29,720 {\an2}This is going to be tricky. 724 00:29:29,760 --> 00:29:32,200 {\an2}ALISON: Paul and Prue will now rank the afternoon teas 725 00:29:32,240 --> 00:29:34,240 {\an2}from worst to first. 726 00:29:34,280 --> 00:29:35,520 {\an2}Right, in third place, 727 00:29:35,560 --> 00:29:37,000 {\an2}we have this one. 728 00:29:37,040 --> 00:29:39,520 {\an2}Dylan, your bread wasn't very good. 729 00:29:39,560 --> 00:29:41,600 {\an2}There was no height in the strawberries. 730 00:29:41,640 --> 00:29:43,640 {\an2}And the sponge wasn't your best. 731 00:29:43,680 --> 00:29:47,000 {\an2}OK. In second place, we have this one. 732 00:29:47,040 --> 00:29:48,040 {\an2}Whose is this? 733 00:29:49,680 --> 00:29:51,560 {\an2}Georgie. Not too bad. 734 00:29:51,600 --> 00:29:53,280 {\an2}I quite like these. A little bit overbaked. 735 00:29:53,320 --> 00:29:54,440 {\an2}These burnt. 736 00:29:54,480 --> 00:29:55,600 {\an2}I did like the bread on this. 737 00:29:55,640 --> 00:29:57,760 {\an2}The overall look was pretty decent. 738 00:29:57,800 --> 00:30:01,320 {\an2}Which means, Christiaan, that this is in first place. 739 00:30:01,360 --> 00:30:03,480 {\an2}The rolls were perfect. 740 00:30:03,520 --> 00:30:06,440 {\an2}The tartlets looked beautiful and those little lemon cakes 741 00:30:06,480 --> 00:30:07,960 {\an2}were just delicious. 742 00:30:08,000 --> 00:30:10,280 {\an2}So well done. Thank you. 743 00:30:10,320 --> 00:30:13,880 {\an2}Finally, I can say I'm not the bridesmaid, but the bride! 744 00:30:13,920 --> 00:30:17,920 {\an2}I finally got a first in Technical after all these weeks! 745 00:30:17,960 --> 00:30:19,880 {\an2}I knew I'd overbaked those tartlets. 746 00:30:19,920 --> 00:30:22,280 {\an2}It always tends to come down to the Showstopper. 747 00:30:22,320 --> 00:30:24,600 {\an2}Anyone could win it. 748 00:30:24,640 --> 00:30:26,360 {\an2}I think it's so disheartening. 749 00:30:26,400 --> 00:30:28,880 {\an2}I've done so badly in both the challenges. 750 00:30:28,920 --> 00:30:30,040 {\an2}Another day tomorrow. 751 00:30:30,080 --> 00:30:31,440 {\an2}Tomorrow will be perfect. 752 00:30:31,480 --> 00:30:35,040 {\an2}I'm not going to let anything slip up. 753 00:30:35,080 --> 00:30:37,280 {\an8}I'll just... Yeah, I'll just make sure of it. 754 00:30:39,320 --> 00:30:40,320 {\an8}Remember to have fun. 755 00:30:40,360 --> 00:30:42,160 {\an8}We're allowed to get a little bit stressed, but just enjoy. 756 00:30:42,200 --> 00:30:44,360 {\an8}Just enjoy it. It's the last time we're going to do this. 757 00:30:44,400 --> 00:30:45,400 {\an8}Yes. 758 00:30:45,440 --> 00:30:48,560 {\an2}Just one challenge remains in this year's Bake Off. 759 00:30:48,600 --> 00:30:50,640 {\an2}Good luck. Good luck! 760 00:30:50,680 --> 00:30:53,040 {\an2}I think, at the moment, when you look over the two challenges, 761 00:30:53,080 --> 00:30:55,720 {\an2}Georgie and Christiaan have really come into their own. 762 00:30:55,760 --> 00:30:57,040 {\an2}They've upped it a level, haven't they? 763 00:30:57,080 --> 00:30:59,760 {\an2}Yeah, but Christiaan has got his nose in front. 764 00:30:59,800 --> 00:31:01,800 {\an2}IN CHRISTIAAN'S ACCENT: It's all about the flavours! 765 00:31:04,120 --> 00:31:06,760 {\an2}But let's be honest, Dylan has messed up, hasn't he? 766 00:31:06,800 --> 00:31:08,920 {\an2}He's messed up two challenges. He has. 767 00:31:08,960 --> 00:31:12,480 {\an2}Dylan's very young and he cares so much about baking. 768 00:31:12,520 --> 00:31:16,280 {\an2}But if he has a problem, he's quite emotional and can't hide it. 769 00:31:16,320 --> 00:31:18,640 {\an2}When it comes to Georgie, can she win? 770 00:31:18,680 --> 00:31:19,720 {\an2}Yes, of course she can. 771 00:31:19,760 --> 00:31:21,080 {\an2}All of these three could win. 772 00:31:21,120 --> 00:31:22,960 {\an2}Dylan could come back with a blinder. 773 00:31:23,000 --> 00:31:24,440 {\an2}I really would hate to call it. 774 00:31:24,480 --> 00:31:26,640 {\an2}I do think, going into the final Showstopper, 775 00:31:26,680 --> 00:31:29,440 {\an2}it will be the weight of the world on their shoulders. 776 00:31:29,480 --> 00:31:30,600 {\an2}This is the big one. 777 00:31:30,640 --> 00:31:31,840 {\an2}It's a difficult challenge. 778 00:31:31,880 --> 00:31:35,440 {\an2}Something will go wrong, and the one that deals with those problems 779 00:31:35,480 --> 00:31:37,240 {\an2}is the one that wins. 780 00:31:37,280 --> 00:31:39,280 {\an2}Oh, I can't wait! 781 00:31:45,440 --> 00:31:48,040 {\an2}Bakers, it's your final bake... 782 00:31:48,080 --> 00:31:49,280 {\an2}..ever! 783 00:31:49,320 --> 00:31:53,200 {\an2}So the judges would like you to make an exquisitely decorated hanging 784 00:31:53,240 --> 00:31:56,080 {\an2}cake fit for a summer garden party. 785 00:31:56,120 --> 00:32:00,760 {\an2}Your cake should consist of at least three tiers, have two fillings, 786 00:32:00,800 --> 00:32:02,800 {\an2}and be exquisitely decorated. 787 00:32:02,840 --> 00:32:06,880 {\an2}Remember, this is your final chance to impress these beautiful judges. 788 00:32:06,920 --> 00:32:09,120 {\an2}So do not hold back. 789 00:32:09,160 --> 00:32:13,360 {\an2}And do not rule out blackmail or massaging Paul's feet. 790 00:32:13,400 --> 00:32:15,520 {\an2}You've got 4.5 hours for this. 791 00:32:15,560 --> 00:32:17,680 {\an2}On your marks... Get set... 792 00:32:17,720 --> 00:32:18,720 {\an2}Bake! 793 00:32:20,240 --> 00:32:21,520 {\an2}I'm a nervous wreck. 794 00:32:21,560 --> 00:32:25,280 {\an2}I've never made a three-tier cake, so this is really pushing me. 795 00:32:25,320 --> 00:32:27,920 {\an2}There is a lot of cake to bake and, if I pull it off, 796 00:32:27,960 --> 00:32:29,960 {\an2}I'm going to be really happy. 797 00:32:30,000 --> 00:32:33,400 {\an2}I'm tense and I just don't want to mess up like yesterday. 798 00:32:33,440 --> 00:32:36,520 {\an2}It's the final Showstopper, and we're asking them to produce 799 00:32:36,560 --> 00:32:37,720 {\an2}a hanging cake. 800 00:32:37,760 --> 00:32:41,880 {\an2}If I was a baker, I would be absolutely terrified. 801 00:32:41,920 --> 00:32:43,640 {\an2}I just need to stop panicking. 802 00:32:43,680 --> 00:32:44,840 {\an2}Because they're hanging, 803 00:32:44,880 --> 00:32:46,360 {\an2}precision is really important. 804 00:32:46,400 --> 00:32:48,280 {\an2}What we don't want is collapsed cake. 805 00:32:48,320 --> 00:32:50,920 {\an2}The critical thing is, what sponge do you use? 806 00:32:50,960 --> 00:32:54,640 {\an2}You'd be tempted to use a very light whisked sponge, like a genoise. 807 00:32:54,680 --> 00:32:57,520 {\an2}The problem with that is, because it's defying gravity, 808 00:32:57,560 --> 00:32:59,560 {\an2}there's an extra pressure on that. 809 00:32:59,600 --> 00:33:01,920 {\an2}You could concertina up the sponges. 810 00:33:01,960 --> 00:33:05,040 {\an2}And, of course, it has to taste like the best cake you've ever eaten. 811 00:33:05,080 --> 00:33:07,480 {\an2}You don't want a mismatch of flavours. 812 00:33:07,520 --> 00:33:10,960 {\an2}I want to see impeccable decoration, exquisite design. 813 00:33:11,000 --> 00:33:13,960 {\an2}This has to be absolutely perfect. 814 00:33:15,160 --> 00:33:17,000 {\an2}I wanted to do something a bit special. 815 00:33:17,040 --> 00:33:20,200 {\an2}So this is going to be a lemon, strawberries and champagne cake. 816 00:33:20,240 --> 00:33:22,320 {\an2}Nice, light, fluffy cake. 817 00:33:22,360 --> 00:33:23,920 {\an2}Perfect for a celebration! 818 00:33:23,960 --> 00:33:26,520 {\an2}With the Bake Off crown tantalisingly close, 819 00:33:26,560 --> 00:33:29,520 {\an2}Georgie's final bake will celebrate the taste of summer. 820 00:33:29,560 --> 00:33:33,000 {\an2}Her classic combination of lemon sponge bursting with champagne 821 00:33:33,040 --> 00:33:36,160 {\an2}and strawberry confit, zesty lemon curd and champagne 822 00:33:36,200 --> 00:33:38,400 {\an2}and elderflower mascarpone Chantilly. 823 00:33:38,440 --> 00:33:40,800 {\an8}She'll also add elderflower to her buttercream 824 00:33:40,840 --> 00:33:42,760 {\an8}for a floral decorative flourish. 825 00:33:42,800 --> 00:33:45,720 {\an2}So I'm going to do palette knife flowers on the top and bottom. 826 00:33:45,760 --> 00:33:48,920 {\an2}And the middle tier - a rose garden stencil. 827 00:33:48,960 --> 00:33:50,840 {\an2}Wow. Wow. So how do you feel? 828 00:33:50,880 --> 00:33:52,680 {\an2}Because you're still in with a shout of winning this. 829 00:33:52,720 --> 00:33:55,680 {\an2}I'd fall to the floor and roll down the hill. 830 00:33:55,720 --> 00:33:58,360 {\an2}You better had do! I want to see that. 831 00:33:58,400 --> 00:34:01,440 {\an2}NOEL: But Georgie's lemon cake faces stiff competition. 832 00:34:01,480 --> 00:34:04,760 {\an2}And it's going to be like a lemon poppy seed cake. 833 00:34:04,800 --> 00:34:08,680 {\an2}And true to form, Christiaan's giving this classic a unique twist. 834 00:34:08,720 --> 00:34:10,680 {\an2}I thought it would be quite fun if it could be something 835 00:34:10,720 --> 00:34:12,720 {\an2}that is a little bit more out there. 836 00:34:12,760 --> 00:34:15,640 {\an2}So it's going to have a raspberry jam with liquorice in it. 837 00:34:15,680 --> 00:34:17,680 {\an2}Oh, liquorice is quite nice! Raspberry and liquorice. 838 00:34:17,720 --> 00:34:18,960 {\an2}I've never had that. 839 00:34:19,000 --> 00:34:21,600 {\an2}And it's not just the jam that's being given the full 840 00:34:21,640 --> 00:34:23,280 {\an2}Christiaan flavour treatment. 841 00:34:23,320 --> 00:34:27,320 {\an2}He'll add lemon, thyme and cardamom to his poppy seed packed sponge too. 842 00:34:27,360 --> 00:34:30,320 {\an8}While his decoration celebrates his love of design, 843 00:34:30,360 --> 00:34:33,360 {\an8}each tier a mix of unusual and contrasting shape. 844 00:34:33,400 --> 00:34:34,960 {\an2}He's on fire. Fire! 845 00:34:35,000 --> 00:34:36,560 {\an2}You are on fire at the minute. 846 00:34:36,600 --> 00:34:37,800 {\an2}You've won a Technical. 847 00:34:37,840 --> 00:34:39,120 {\an2}You've been Star Baker. 848 00:34:39,160 --> 00:34:40,440 {\an2}You've had the handshake. 849 00:34:40,480 --> 00:34:42,880 {\an2}It's insane, isn't it? All you've got to do now... 850 00:34:42,920 --> 00:34:44,000 {\an2}..is get the trophy. 851 00:34:44,040 --> 00:34:45,720 {\an2}Are you feeling it now? 852 00:34:45,760 --> 00:34:47,160 {\an2}I can feel it in my hand. 853 00:34:47,200 --> 00:34:50,080 {\an2}Like, literally, like, you know. 854 00:34:50,120 --> 00:34:53,880 {\an2}But to get their hands on the prize, first, they must make and bake 855 00:34:53,920 --> 00:34:56,480 {\an2}a huge quantity of perfect sponge. 856 00:34:56,520 --> 00:34:57,960 {\an2}There's so much. 857 00:34:58,000 --> 00:35:00,080 {\an2}It's about eight and a half kilos, this cake is. 858 00:35:00,120 --> 00:35:01,400 {\an2}It's quite big. 859 00:35:01,440 --> 00:35:03,640 {\an2}An oil-based sponge, so it should be quite sturdy, 860 00:35:03,680 --> 00:35:04,680 {\an2}which is good. 861 00:35:04,720 --> 00:35:08,320 {\an2}We need it to be able to hold up all the three tiers, 862 00:35:08,360 --> 00:35:09,800 {\an2}hold the fillings. 863 00:35:09,840 --> 00:35:12,120 {\an2}Definitely needs to be stable. 864 00:35:12,160 --> 00:35:16,160 {\an2}But Dylan's decided to risk sacrificing stability for a sponge 865 00:35:16,200 --> 00:35:17,560 {\an2}as light as air. 866 00:35:17,600 --> 00:35:19,440 {\an2}I'm doing a genoise sponge. 867 00:35:19,480 --> 00:35:22,200 {\an2}Last time I made genoise, it got messed up last week. 868 00:35:22,240 --> 00:35:25,160 {\an2}But, you know, I've done this many times now, so I'm not expecting 869 00:35:25,200 --> 00:35:27,760 {\an2}any hiccups today. I'd be very upset if there was. 870 00:35:27,800 --> 00:35:29,800 {\an2}His final shot at the title. 871 00:35:29,840 --> 00:35:33,200 {\an2}Dylan's delicate genoise, infused with Earl Grey tea and filled 872 00:35:33,240 --> 00:35:36,840 {\an2}with mascarpone cream and candied orange, will form a three-tiered 873 00:35:36,880 --> 00:35:40,280 {\an8}hanging cake inspired by his travels to the Italian fishing town 874 00:35:40,320 --> 00:35:42,640 {\an8}of Murano, famous for its glass-blowing. 875 00:35:42,680 --> 00:35:43,680 {\an2}It was just really cool. 876 00:35:43,720 --> 00:35:46,960 {\an2}I loved the colours and hopefully, if I have time, I'll do some isomalt 877 00:35:47,000 --> 00:35:48,680 {\an2}glass-blowing on it. Wow! 878 00:35:48,720 --> 00:35:51,400 {\an2}I tell you what I'm worried about, is that genoise is such 879 00:35:51,440 --> 00:35:53,520 {\an2}a light cake. They're not concertinaing up? 880 00:35:53,560 --> 00:35:54,680 {\an2}No. OK. 881 00:35:54,720 --> 00:35:57,040 {\an2}I don't think yesterday was your best day, but it's all 882 00:35:57,080 --> 00:35:59,600 {\an2}to play for today. It's up to you now. Yeah, I know. Yeah. 883 00:35:59,640 --> 00:36:00,680 {\an2}It's all in your hands. 884 00:36:00,720 --> 00:36:02,240 {\an2}Yeah. 885 00:36:02,280 --> 00:36:05,680 {\an2}With at least six sponges to bake and just one oven... 886 00:36:05,720 --> 00:36:10,440 {\an2}OK. ..not only is batch baking a must, but managing time 887 00:36:10,480 --> 00:36:12,440 {\an2}and temperature will be crucial too. 888 00:36:12,480 --> 00:36:13,480 {\an2}30 minutes to start. 889 00:36:13,520 --> 00:36:15,800 {\an2}But it might take longer because it's a fuller oven. 890 00:36:15,840 --> 00:36:18,040 {\an2}While those are baking, I'm getting all my fillings 891 00:36:18,080 --> 00:36:19,320 {\an2}and everything ready. 892 00:36:19,360 --> 00:36:20,560 {\an2}I haven't even got my cakes in yet. 893 00:36:20,600 --> 00:36:21,880 {\an2}This is ridiculous. 894 00:36:21,920 --> 00:36:25,200 {\an2}My genoise is a bit clumpy, so I'm just going to keep folding it. 895 00:36:25,240 --> 00:36:28,280 {\an2}As soon as these are in the oven, I can start with all my fillings. 896 00:36:28,320 --> 00:36:30,120 {\an2}BLEEP! 897 00:36:30,160 --> 00:36:33,560 {\an2}This is strawberry confit, so we're going to add a bit of champers. 898 00:36:33,600 --> 00:36:35,440 {\an2}Paul? 899 00:36:35,480 --> 00:36:37,400 {\an2}Oh! Ah! 900 00:36:37,440 --> 00:36:41,200 {\an2}Oh! You can do this cake without the champagne. 901 00:36:41,240 --> 00:36:44,360 {\an2}I'm using the champagne because it's the final! 902 00:36:44,400 --> 00:36:48,240 {\an2}This is raspberry liquorice jam. In the Netherlands, 903 00:36:48,280 --> 00:36:50,120 {\an2}we love our liquorice. 904 00:36:50,160 --> 00:36:51,920 {\an2}All right, let's just move. At home, 905 00:36:51,960 --> 00:36:53,160 {\an2}they take 38 minutes. 906 00:36:53,200 --> 00:36:54,920 {\an2}But they'll probably take longer here, so I'll check them. 907 00:36:54,960 --> 00:36:56,480 {\an2}I don't know, I'm just worried about them. 908 00:36:56,520 --> 00:36:58,640 {\an2}The batter just wasn't as nice as it always is. 909 00:36:58,680 --> 00:37:00,240 {\an2}There were quite a few lumps, so just... 910 00:37:00,280 --> 00:37:01,760 {\an2}I hope it's all right. 911 00:37:01,800 --> 00:37:03,240 {\an2}Georgie! 912 00:37:03,280 --> 00:37:04,280 {\an2}How are you? 913 00:37:04,320 --> 00:37:05,720 {\an2}I'm all right. 914 00:37:05,760 --> 00:37:07,760 {\an2}What's happening? I'm hyper today. 915 00:37:07,800 --> 00:37:09,800 {\an2}Hyper focused. Frantic. 916 00:37:09,840 --> 00:37:10,880 {\an2}Are you? Yeah. 917 00:37:10,920 --> 00:37:12,040 {\an2}I'm ADHD. 918 00:37:12,080 --> 00:37:13,640 {\an2}ADH... Are you? Yeah. 919 00:37:13,680 --> 00:37:17,520 {\an2}OK, so this is you in full ADHD concentrating. 920 00:37:17,560 --> 00:37:19,640 {\an2}Spider diagram of, like, a million things. 921 00:37:19,680 --> 00:37:21,880 {\an2}And then I pop from one spider diagram to the other. 922 00:37:21,920 --> 00:37:23,720 {\an2}And then I cut off each branch. 923 00:37:23,760 --> 00:37:25,600 {\an2}And I think she's absolutely nailing this. 924 00:37:25,640 --> 00:37:27,480 {\an2}And then I go to walk away. 925 00:37:27,520 --> 00:37:30,320 {\an2}And you're thinking about the Pope. Yeah. 926 00:37:30,360 --> 00:37:31,600 {\an2}That's usually how it works. 927 00:37:31,640 --> 00:37:32,640 {\an2}Something pops in your head. 928 00:37:32,680 --> 00:37:34,040 {\an2}Thinking about juggling. 929 00:37:34,080 --> 00:37:35,240 {\an2}That's what it's like. 930 00:37:37,800 --> 00:37:42,800 {\an2}So these cakes are coming out of the oven in about two seconds. 931 00:37:42,840 --> 00:37:43,880 {\an2}There we go. 932 00:37:43,920 --> 00:37:45,120 {\an2}They're looking OK in there. 933 00:37:45,160 --> 00:37:48,320 {\an2}The bakes in the Technical were overbaked, so I really want 934 00:37:48,360 --> 00:37:49,880 {\an2}to get these ones right. 935 00:37:49,920 --> 00:37:51,560 {\an2}These look really nice. 936 00:37:52,600 --> 00:37:54,360 {\an2}So I'm making my Earl Grey buttercreams. 937 00:37:54,400 --> 00:37:56,440 {\an2}Got my candied oranges on the hob. 938 00:37:56,480 --> 00:37:57,720 {\an2}Sponges are in the oven. 939 00:37:57,760 --> 00:37:58,920 {\an2}Come on, come on, come on. 940 00:37:58,960 --> 00:38:00,320 {\an2}Please bake! 941 00:38:00,360 --> 00:38:02,120 {\an2}I need to get my curd under way now. 942 00:38:02,160 --> 00:38:04,720 {\an2}I want this quite sharp because it's quite a sweet cake. 943 00:38:04,760 --> 00:38:07,080 {\an2}So we want this to be... 944 00:38:07,120 --> 00:38:09,000 {\an2}So here I've got the French buttercream. 945 00:38:09,040 --> 00:38:13,160 {\an2}I don't want the lemon thyme leaves in there, but you want the flavour. 946 00:38:13,200 --> 00:38:15,880 {\an2}As Georgie's sponges exit the oven... 947 00:38:15,920 --> 00:38:17,240 {\an2}That's a bit over. 948 00:38:17,280 --> 00:38:21,080 {\an2}I'm cutting the tops and bottoms off anyway, so it should be OK. 949 00:38:21,120 --> 00:38:24,040 {\an2}..and the last batch of Christiaan's go in... Crazy, innit? 950 00:38:24,080 --> 00:38:25,560 {\an2}It might be the last cakes I'm baking. 951 00:38:25,600 --> 00:38:28,040 {\an2}Unless they go all wrong. 952 00:38:28,080 --> 00:38:31,320 {\an2}For Dylan's genoise, it's the moment of truth. 953 00:38:31,360 --> 00:38:33,280 {\an2}The small ones don't look right at all. 954 00:38:39,200 --> 00:38:41,840 {\an2}They all have clumps of flour in the bottom. 955 00:38:43,760 --> 00:38:45,760 {\an2}I knew it going in. I literally knew it. 956 00:38:45,800 --> 00:38:47,360 {\an2}I had a feeling and I knew it would be bad. 957 00:38:47,400 --> 00:38:48,640 {\an2}And it was. 958 00:38:48,680 --> 00:38:51,240 {\an2}Bakers, you are halfway through. 959 00:38:52,480 --> 00:38:54,920 {\an2}Right, let's get these babies out. 960 00:38:54,960 --> 00:38:57,400 {\an2}These bottom ones are a little bit lighter. 961 00:38:57,440 --> 00:39:00,520 {\an2}I might just give the whole thing two more minutes. 962 00:39:00,560 --> 00:39:01,840 {\an2}So I'm just cutting the tops off. 963 00:39:01,880 --> 00:39:03,320 {\an2}This can really soak into the cake. 964 00:39:03,360 --> 00:39:06,440 {\an2}A strawberry lemonade syrup. Right. 965 00:39:06,480 --> 00:39:07,720 {\an2}I'm going to start stacking now. 966 00:39:07,760 --> 00:39:09,960 {\an2}And we're not nervous and we're not anxious. 967 00:39:12,600 --> 00:39:13,800 {\an2}So this is the filling. 968 00:39:13,840 --> 00:39:15,440 {\an2}Mascarpone, Chantilly. 969 00:39:15,480 --> 00:39:17,680 {\an2}Raspberry and liquorice jam. 970 00:39:17,720 --> 00:39:18,920 {\an2}I don't like liquorice. 971 00:39:18,960 --> 00:39:20,160 {\an2}Oh, but you're gonna need to taste that. 972 00:39:20,200 --> 00:39:21,800 {\an2}Is it different when it's all together? 973 00:39:21,840 --> 00:39:23,040 {\an2}Yeah, definitely. Definitely. 974 00:39:23,080 --> 00:39:25,480 {\an2}You know what you're doing. I mean, you know me. 975 00:39:25,520 --> 00:39:28,520 {\an2}This is the curd and the confit. 976 00:39:28,560 --> 00:39:30,280 {\an2}Some people like thin cakes. 977 00:39:30,320 --> 00:39:31,480 {\an2}Lots of it. 978 00:39:31,520 --> 00:39:33,680 {\an2}I prefer big wedge of cake. 979 00:39:33,720 --> 00:39:35,120 {\an2}Big wedge of filling. 980 00:39:35,160 --> 00:39:38,240 {\an2}Filling and stacking is still a way off for Dylan. 981 00:39:38,280 --> 00:39:40,000 {\an2}It's the bottom where the problem is. 982 00:39:40,040 --> 00:39:42,200 {\an2}You can see these clumps of flour. 983 00:39:42,240 --> 00:39:44,800 {\an2}If I can cut them out, the top should be fine. 984 00:39:44,840 --> 00:39:46,440 {\an2}I'm gonna have to use those. 985 00:39:46,480 --> 00:39:49,240 {\an2}But I'm making more of the small cakes as well. 986 00:39:49,280 --> 00:39:50,760 {\an2}Just worried about time. 987 00:39:50,800 --> 00:39:53,000 {\an2}Bakers, you've got one hour left. 988 00:39:54,280 --> 00:39:56,360 {\an2}I don't want to jinx anything, but I'm all right 989 00:39:56,400 --> 00:39:58,200 {\an2}in terms of time schedule, I think. 990 00:39:58,240 --> 00:40:00,040 {\an2}They're all fully stacked. 991 00:40:00,080 --> 00:40:03,160 {\an2}So the final hour, I want to just be the finishing touches, 992 00:40:03,200 --> 00:40:06,400 {\an2}decoration and getting that cake on that stand. 993 00:40:06,440 --> 00:40:09,240 {\an2}So this is why it's such a rush. 994 00:40:09,280 --> 00:40:10,560 {\an2}This is exciting. 995 00:40:10,600 --> 00:40:12,200 {\an2}Piping nozzles. 996 00:40:12,240 --> 00:40:14,720 {\an2}All the baking people at home are like, "Oh!" 997 00:40:14,760 --> 00:40:15,760 {\an2}I can get this done. 998 00:40:15,800 --> 00:40:17,200 {\an2}It's gonna be a real push. 999 00:40:17,240 --> 00:40:18,520 {\an2}Smiling still? 1000 00:40:18,560 --> 00:40:20,360 {\an2}A little bit. 1001 00:40:20,400 --> 00:40:22,800 {\an2}Yeah, it's a little bit scary, isn't it? Yeah. 1002 00:40:22,840 --> 00:40:24,800 {\an2}So these are going to be the flowers on here now. 1003 00:40:24,840 --> 00:40:26,760 {\an2}This is like oil painting. 1004 00:40:26,800 --> 00:40:29,240 {\an2}In terms of design, I'm going to go quite abstract. 1005 00:40:29,280 --> 00:40:32,440 {\an2}So the top tier is going to be origami inspired. 1006 00:40:32,480 --> 00:40:34,960 {\an2}I still have a whole cake I need to crumb coat and layer. 1007 00:40:35,000 --> 00:40:36,600 {\an2}This is stunning. 1008 00:40:36,640 --> 00:40:38,240 {\an2}Who knows what it's gonna taste like. 1009 00:40:38,280 --> 00:40:41,080 {\an2}Can you believe this is the bake between winning or losing? 1010 00:40:41,120 --> 00:40:43,240 {\an2}This is your bake. This is it. 1011 00:40:43,280 --> 00:40:45,240 {\an2}So I'm going to roll up the font. Stick it on. 1012 00:40:45,280 --> 00:40:46,720 {\an2}This is a stencil. 1013 00:40:46,760 --> 00:40:48,960 {\an2}It's a bit patchy, which is annoying. 1014 00:40:49,000 --> 00:40:51,880 {\an2}I want things to be perfect. 1015 00:40:51,920 --> 00:40:53,920 {\an2}I'm doing a marble effect on this. 1016 00:40:53,960 --> 00:40:56,760 {\an2}I don't even want to make this look beautiful, because I want it to look 1017 00:40:56,800 --> 00:40:58,640 {\an2}like plastered walls. 1018 00:40:58,680 --> 00:41:00,760 {\an2}The marbling looks horrible, 1019 00:41:00,800 --> 00:41:02,880 {\an2}so I'm gonna ganache all over this again. 1020 00:41:02,920 --> 00:41:04,640 {\an2}I'm not gonna get everything I want done. 1021 00:41:04,680 --> 00:41:06,480 {\an2}Probably not going to be able to do the sugar glowing. 1022 00:41:06,520 --> 00:41:08,920 {\an2}I would like to still do the moss. 1023 00:41:10,360 --> 00:41:12,280 {\an2}How's it going? Are you enjoying it? 1024 00:41:12,320 --> 00:41:14,080 {\an2}Yeah, that's a big word, isn't it? 1025 00:41:14,120 --> 00:41:16,000 {\an2}Enjoying? Enjoying. 1026 00:41:16,040 --> 00:41:17,160 {\an2}What am I doing? 1027 00:41:19,360 --> 00:41:21,360 {\an2}What did I come over here for? 1028 00:41:21,400 --> 00:41:24,040 {\an2}Bakers, you've got half an hour left. 1029 00:41:24,080 --> 00:41:25,320 {\an2}You're doing so well. 1030 00:41:25,360 --> 00:41:26,760 {\an2}Keep going. 1031 00:41:26,800 --> 00:41:28,120 {\an2}That's good. 1032 00:41:28,160 --> 00:41:31,920 {\an2}So I need to stack the cakes onto the hanging pole. 1033 00:41:31,960 --> 00:41:33,360 {\an2}All right, big push. 1034 00:41:39,160 --> 00:41:40,200 {\an2}Oh, God! 1035 00:41:40,240 --> 00:41:42,360 {\an2}What's wrong? I don't want to do it. 1036 00:41:42,400 --> 00:41:45,000 {\an2}If that drops, the cake is gone. 1037 00:41:45,040 --> 00:41:46,360 {\an2}So scary. 1038 00:41:51,400 --> 00:41:52,680 {\an2}OK. 1039 00:41:52,720 --> 00:41:54,320 {\an2}Yeah? Yeah. 1040 00:41:59,800 --> 00:42:02,400 {\an2}OK, I'm gonna start building the cake. 1041 00:42:02,440 --> 00:42:03,920 {\an2}How's it hanging? Is it gonna hang? 1042 00:42:03,960 --> 00:42:05,160 {\an2}I hope it hangs. 1043 00:42:05,200 --> 00:42:06,680 {\an2}Is that the hard part of this? 1044 00:42:06,720 --> 00:42:10,200 {\an2}It's not necessarily the hardest part, but you need to allow yourself 1045 00:42:10,240 --> 00:42:12,280 {\an2}enough time for it. 1046 00:42:12,320 --> 00:42:15,360 {\an2}Bakers, you have 15 minutes left. 1047 00:42:16,520 --> 00:42:18,280 {\an2}All right. I'm gonna try and do the cupcakes. 1048 00:42:18,320 --> 00:42:19,320 {\an2}Mhm! 1049 00:42:22,280 --> 00:42:23,400 {\an2}Let's just get it on. 1050 00:42:23,440 --> 00:42:25,400 {\an2}I don't want to be left at the end without it. 1051 00:42:25,440 --> 00:42:27,080 {\an2}My hand is so wobbly now. 1052 00:42:28,440 --> 00:42:30,000 {\an2}Christiaan's is amazing. 1053 00:42:32,600 --> 00:42:36,040 {\an2}Oh, is the cake touching? 1054 00:42:37,360 --> 00:42:39,720 {\an2}It's gonna have roses on the top of it now. 1055 00:42:39,760 --> 00:42:41,360 {\an2}Summer party. 1056 00:42:41,400 --> 00:42:42,600 {\an2}So, flowers. 1057 00:42:47,000 --> 00:42:50,680 {\an2}Bakers, you've got five minutes left. 1058 00:42:51,760 --> 00:42:52,760 {\an2}Ah! 1059 00:42:55,400 --> 00:42:57,000 {\an2}Oh, BLEEP. 1060 00:42:57,040 --> 00:42:59,280 {\an2}I can't do it! 1061 00:42:59,320 --> 00:43:00,640 {\an2}OK. You ready? 1062 00:43:00,680 --> 00:43:02,240 {\an2}And I'll support the button. 1063 00:43:04,960 --> 00:43:06,120 {\an2}OK. Beautiful. 1064 00:43:08,920 --> 00:43:09,920 {\an2}Ah! 1065 00:43:16,240 --> 00:43:17,920 {\an2}Oh! It's hanging. 1066 00:43:17,960 --> 00:43:19,680 {\an2}Bakers, one minute left. 1067 00:43:25,560 --> 00:43:26,800 {\an2}Do you need help? 1068 00:43:26,840 --> 00:43:29,120 {\an2}You know those moss cupcakes? Could you break them up? 1069 00:43:29,160 --> 00:43:31,840 {\an2}I'm not happy with the middle layer, but I'm just happy 1070 00:43:31,880 --> 00:43:33,160 {\an2}that it's hanging. 1071 00:43:34,480 --> 00:43:35,840 {\an2}Wow, it's hot. 1072 00:43:37,520 --> 00:43:38,520 {\an2}Smash it! 1073 00:43:43,720 --> 00:43:47,760 {\an2}Bakers, your time is up! 1074 00:43:52,320 --> 00:43:53,800 {\an2}It's out of my hands now. 1075 00:43:55,400 --> 00:43:56,520 {\an2}Well done. 1076 00:43:56,560 --> 00:43:59,240 {\an2}That's it. You've done all that you can. 1077 00:43:59,280 --> 00:44:00,280 {\an2}Thank you! 1078 00:44:03,240 --> 00:44:04,440 {\an2}Oh, my God! 1079 00:44:04,480 --> 00:44:05,480 {\an2}We bloody did it! 1080 00:44:09,360 --> 00:44:12,120 {\an2}The winner of this year's Bake Off will be announced 1081 00:44:12,160 --> 00:44:14,360 {\an2}at a very special garden party. 1082 00:44:15,880 --> 00:44:20,320 {\an2}Here to cheer them on are their families and some old friends. 1083 00:44:21,480 --> 00:44:24,800 {\an2}It's amazing to be back to see everyone all decked out, 1084 00:44:24,840 --> 00:44:28,520 {\an2}looking pukka, and the love brings back some beautiful memories. 1085 00:44:28,560 --> 00:44:30,440 {\an2}I can't believe I'm here. 1086 00:44:30,480 --> 00:44:32,840 {\an2}It's so fun, having food, laughing on the merry go round. 1087 00:44:32,880 --> 00:44:34,480 {\an2}It's great. 1088 00:44:34,520 --> 00:44:36,440 {\an2}I'm back! I've only had a week away. 1089 00:44:36,480 --> 00:44:38,560 {\an2}Nice to be enjoying it with the rest of the bakers 1090 00:44:38,600 --> 00:44:41,040 {\an2}and just having a thoroughly nice time while somebody else sweats 1091 00:44:41,080 --> 00:44:42,320 {\an2}in the tent. 1092 00:44:42,360 --> 00:44:44,360 {\an2}For me, it has to be Georgie. 1093 00:44:44,400 --> 00:44:48,800 {\an2}She just sums up everything that is perfect about home baking. 1094 00:44:48,840 --> 00:44:52,840 {\an2}If I was going to put my money on it, I'd say Dylan, maybe. 1095 00:44:52,880 --> 00:44:56,960 {\an2}Dylan is extraordinary, but my personal hope is Christiaan. 1096 00:44:57,000 --> 00:44:59,080 {\an2}He's kind of snuck in as that underdog. 1097 00:44:59,120 --> 00:45:01,000 {\an2}I think Christiaan might take it. 1098 00:45:01,040 --> 00:45:04,360 {\an2}I'm nervous just thinking about being in their position, 1099 00:45:04,400 --> 00:45:06,760 {\an2}so I can't even imagine how they feel. 1100 00:45:14,880 --> 00:45:17,960 {\an2}Dylan, would you like to bring up your hanging cake, please? 1101 00:45:18,000 --> 00:45:19,640 {\an2}We're coming to get you. 1102 00:45:19,680 --> 00:45:21,280 {\an2}Yeah. Let's go. 1103 00:45:31,800 --> 00:45:35,240 {\an2}Dylan. Tell us all about your hanging cake. 1104 00:45:35,280 --> 00:45:40,160 {\an2}So mine is inspired by the houses in Murano. 1105 00:45:40,200 --> 00:45:42,200 {\an2}It's quite abstract, isn't it? 1106 00:45:42,240 --> 00:45:45,960 {\an2}You'd have to explain to everybody at the party what was going on here. 1107 00:45:46,000 --> 00:45:47,840 {\an2}What it is. It's not obvious. 1108 00:45:47,880 --> 00:45:49,600 {\an2}You'd never guess by looking at it. 1109 00:45:49,640 --> 00:45:52,200 {\an2}What you've got really beautifully is that feeling 1110 00:45:52,240 --> 00:45:53,840 {\an2}of crumbling plaster. 1111 00:45:53,880 --> 00:45:56,400 {\an2}Right, shall we taste? OK. 1112 00:45:56,440 --> 00:46:00,280 {\an2}It's Earl grey genoas with a mascarpone cream 1113 00:46:00,320 --> 00:46:02,520 {\an2}in between the layers with some candied orange. 1114 00:46:02,560 --> 00:46:05,600 {\an2}And then an Earl grey buttercream on the outside. 1115 00:46:14,800 --> 00:46:16,160 {\an2}Mm. 1116 00:46:16,200 --> 00:46:18,440 {\an2}The tea works really well. 1117 00:46:18,480 --> 00:46:19,520 {\an2}Thanks. 1118 00:46:19,560 --> 00:46:20,760 {\an2}I like the candied orange. 1119 00:46:20,800 --> 00:46:23,880 {\an2}It does work really well with the Earl Grey and the sponge. 1120 00:46:23,920 --> 00:46:27,120 {\an2}You've got quite a concertinaed sponge here. Yeah. 1121 00:46:27,160 --> 00:46:29,800 {\an2}You know, I think the candied orange works so well, 1122 00:46:29,840 --> 00:46:31,560 {\an2}but you needed more of it. 1123 00:46:31,600 --> 00:46:33,760 {\an2}When you do get the candied orange, when you do get the Earl Grey 1124 00:46:33,800 --> 00:46:35,160 {\an2}in the sponge, it's delicious. 1125 00:46:35,200 --> 00:46:37,400 {\an2}But when you look at the levels on this, where you've got 1126 00:46:37,440 --> 00:46:39,400 {\an2}an inch of mascarpone... Yeah. 1127 00:46:39,440 --> 00:46:40,800 {\an2}..and the same on there, 1128 00:46:40,840 --> 00:46:42,520 {\an2}and they're barely a quarter of an inch, 1129 00:46:42,560 --> 00:46:44,280 {\an2}it's not very well balanced. 1130 00:46:44,320 --> 00:46:46,200 {\an2}Was this because it was a rush? Yeah. 1131 00:46:46,240 --> 00:46:48,520 {\an2}The top one was the last one I did, so I tried to get it out. 1132 00:46:48,560 --> 00:46:50,480 {\an2}You were in more of a hurry? Yeah. 1133 00:46:50,520 --> 00:46:53,280 {\an2}But nevertheless, fascinating work. 1134 00:46:53,320 --> 00:46:55,000 {\an2}Thank you, Dylan. Well done. 1135 00:46:55,040 --> 00:46:56,400 {\an2}Is your tongue blue? 1136 00:46:56,440 --> 00:46:58,160 {\an2}Yes, it is. 1137 00:47:03,120 --> 00:47:04,400 {\an2}Take it away. 1138 00:47:08,720 --> 00:47:10,960 {\an2}Well done, babe. Cheers, guys. 1139 00:47:11,000 --> 00:47:12,200 {\an2}Well done. 1140 00:47:15,000 --> 00:47:17,480 {\an2}Georgie, are you ready for your show stopper? 1141 00:47:17,520 --> 00:47:20,440 {\an2}As I'll ever be. Let's do it. 1142 00:47:20,480 --> 00:47:22,520 {\an2}Oh, my God! 1143 00:47:22,560 --> 00:47:24,600 {\an2}This is scary as hell. Yeah! 1144 00:47:24,640 --> 00:47:25,640 {\an2}Oh! 1145 00:47:27,400 --> 00:47:28,400 {\an2}There you go. 1146 00:47:30,440 --> 00:47:34,560 {\an2}So, Georgie, tell us about this magnificent show stopper. 1147 00:47:34,600 --> 00:47:37,240 {\an2}My cake is inspired by summer gardens. 1148 00:47:37,280 --> 00:47:41,880 {\an2}It's a lemon sponge with champagne and elderflower mascarpone, 1149 00:47:41,920 --> 00:47:45,360 {\an2}lemon curd and strawberry confit. 1150 00:47:45,400 --> 00:47:48,000 {\an2}Well, it certainly says summer, doesn't it? 1151 00:47:48,040 --> 00:47:49,520 {\an2}It's so pretty. 1152 00:47:49,560 --> 00:47:51,760 {\an2}I think you've done an amazing job with the stencil work. 1153 00:47:51,800 --> 00:47:54,320 {\an2}And the piping with the buttercream looks great as well. 1154 00:47:54,360 --> 00:47:55,760 {\an2}Beautiful. 1155 00:47:55,800 --> 00:47:58,320 {\an2}Anyway, look at that. 1156 00:47:58,360 --> 00:48:01,720 {\an2}That's an impressive wedge to come out of that cake. 1157 00:48:01,760 --> 00:48:04,560 {\an2}So you've done an all in one sponge? 1158 00:48:04,600 --> 00:48:06,480 {\an2}Creamed. They look well baked. 1159 00:48:06,520 --> 00:48:08,200 {\an2}Yeah, they look beautiful. 1160 00:48:15,760 --> 00:48:17,880 {\an2}That is utterly delicious. 1161 00:48:17,920 --> 00:48:19,280 {\an2}Oh, thank you. 1162 00:48:19,320 --> 00:48:20,680 {\an2}It's almost like a trifle. 1163 00:48:20,720 --> 00:48:23,400 {\an2}It is, because it's got so much lovely filling. 1164 00:48:23,440 --> 00:48:25,760 {\an2}The elderflower works really nicely in it. 1165 00:48:25,800 --> 00:48:28,200 {\an2}The sponge is baked beautifully, nice and even. 1166 00:48:28,240 --> 00:48:29,640 {\an2}The filling is lovely. 1167 00:48:29,680 --> 00:48:33,360 {\an2}The mascarpone is soft and luxurious, and it complements 1168 00:48:33,400 --> 00:48:35,160 {\an2}the sharpness of the lemon. 1169 00:48:35,200 --> 00:48:37,200 {\an2}If I was going to a summer party and someone gave me that, 1170 00:48:37,240 --> 00:48:38,520 {\an2}I'd be a happy man. 1171 00:48:38,560 --> 00:48:40,600 {\an2}Absolutely delicious. Thank you. 1172 00:48:40,640 --> 00:48:42,280 {\an2}Well done, Georgie. 1173 00:48:43,800 --> 00:48:45,520 {\an2}Well done, Georgie. Thank you, guys. 1174 00:48:45,560 --> 00:48:46,600 {\an2}Smashed it. 1175 00:48:47,960 --> 00:48:50,040 {\an2}Oh, thanks, guys. 1176 00:48:50,080 --> 00:48:52,520 {\an2}Christiaan, it's show stopper time. 1177 00:48:54,160 --> 00:48:55,960 {\an2}Look at that little beauty. 1178 00:48:56,000 --> 00:48:57,120 {\an2}Yeah, go slow. 1179 00:48:57,160 --> 00:48:58,360 {\an2}Go slow, go slow. 1180 00:48:59,880 --> 00:49:00,880 {\an2}Thanks. 1181 00:49:09,400 --> 00:49:12,520 {\an2}Christiaan, remind us about your show stopper. 1182 00:49:12,560 --> 00:49:16,760 {\an2}So my show stopper cake is poppy seeds, lemon thyme, 1183 00:49:16,800 --> 00:49:20,680 {\an2}lemon and olive oil sponge with lemon thyme French buttercream, 1184 00:49:20,720 --> 00:49:23,080 {\an2}and a raspberry and liquorice jam. 1185 00:49:23,120 --> 00:49:24,120 {\an2}Wow! 1186 00:49:25,880 --> 00:49:27,560 {\an2}The design is wonderful. 1187 00:49:27,600 --> 00:49:29,280 {\an2}Love this layer here. 1188 00:49:29,320 --> 00:49:33,240 {\an2}This layer doesn't look quite as polished as the top bit. No. 1189 00:49:36,520 --> 00:49:39,360 {\an2}Oh, wow, look at that! 1190 00:49:39,400 --> 00:49:41,320 {\an2}It's a great looking slice. 1191 00:49:50,000 --> 00:49:52,920 {\an2}I've never tasted anything like that before. 1192 00:49:52,960 --> 00:49:54,720 {\an2}The liquorice with the raspberry. 1193 00:49:54,760 --> 00:49:58,080 {\an2}It's unusual, but that's not the first time you've done unusual. 1194 00:49:58,120 --> 00:50:02,040 {\an2}I like all the flavours, but I think they're all a mite too strong. 1195 00:50:02,080 --> 00:50:04,640 {\an2}I never thought I'd say this because I'm always asking 1196 00:50:04,680 --> 00:50:07,400 {\an2}for punchier flavour, but it's almost too concentrated. 1197 00:50:07,440 --> 00:50:09,280 {\an2}It's delicious in a tiny bit, 1198 00:50:09,320 --> 00:50:11,360 {\an2}but I don't think you could eat a whole slice. 1199 00:50:11,400 --> 00:50:13,600 {\an2}And I think it's slightly overbaked. 1200 00:50:15,760 --> 00:50:17,040 {\an2}The idea, though, I love it. 1201 00:50:17,080 --> 00:50:18,680 {\an2}That's very Christiaan. 1202 00:50:18,720 --> 00:50:20,240 {\an2}Well done. Thank you so much. 1203 00:50:20,280 --> 00:50:21,760 {\an2}Thank you very much. 1204 00:50:21,800 --> 00:50:23,120 {\an2}Well done, my darling. 1205 00:50:28,120 --> 00:50:29,160 {\an2}I'm a bit overwhelmed. 1206 00:50:29,200 --> 00:50:30,480 {\an2}I feel a bit numb. 1207 00:50:33,200 --> 00:50:36,640 {\an2}Of course it would be lovely to win, but not everything was exactly 1208 00:50:36,680 --> 00:50:40,440 {\an2}as I wanted it in terms of flavour, in terms of shape. 1209 00:50:40,480 --> 00:50:45,120 {\an2}I think I did everything I could, and I still honestly don't know 1210 00:50:45,160 --> 00:50:48,400 {\an2}who could win it, because I had a bad day yesterday. 1211 00:50:48,440 --> 00:50:50,760 {\an2}So, it could be... 1212 00:50:50,800 --> 00:50:53,520 {\an2}It still could be anyone. 1213 00:50:53,560 --> 00:50:56,280 {\an2}Those two are just so talented. 1214 00:50:56,320 --> 00:50:57,600 {\an2}It's crazy. 1215 00:50:57,640 --> 00:50:59,480 {\an2}I think I'm just really humbled from that challenge. 1216 00:50:59,520 --> 00:51:02,720 {\an2}You know, I tried my best this week, even if everything goes to plan. 1217 00:51:02,760 --> 00:51:04,520 {\an2}But theirs were amazing. 1218 00:51:04,560 --> 00:51:06,400 {\an2}I think it's between Christiaan and Giorgio. 1219 00:51:06,440 --> 00:51:08,280 {\an2}I think I'm out of it, to be honest. 1220 00:51:22,680 --> 00:51:24,000 {\an2}Oh, my God! 1221 00:51:25,640 --> 00:51:29,160 {\an2}While the bakers are reunited with their loved ones... 1222 00:51:29,200 --> 00:51:31,320 {\an2}Hello, baby. 1223 00:51:31,360 --> 00:51:33,240 {\an2}Are you enjoying? 1224 00:51:33,280 --> 00:51:36,960 {\an2}..Paul and Prue have a huge decision to make. 1225 00:51:37,000 --> 00:51:39,320 {\an2}What a show stopper, three really incredible cakes. 1226 00:51:39,360 --> 00:51:41,560 {\an2}I can't get over them. They were amazing. 1227 00:51:41,600 --> 00:51:43,600 {\an2}Lemon poppy seeds, liquorice. 1228 00:51:43,640 --> 00:51:46,560 {\an2}When you look at Christiaan flavours, very brave. 1229 00:51:46,600 --> 00:51:50,800 {\an2}The wonderful thing about Christiaan is his ability to put strange things 1230 00:51:50,840 --> 00:51:53,120 {\an2}together and make them taste fantastic. 1231 00:51:53,160 --> 00:51:55,280 {\an2}But I think he just overdid it this time. 1232 00:51:55,320 --> 00:51:56,880 {\an2}But I think it's decent enough. 1233 00:51:56,920 --> 00:51:59,240 {\an2}And he did win the technical and he did really well 1234 00:51:59,280 --> 00:52:00,480 {\an2}in his signature as well. 1235 00:52:00,520 --> 00:52:02,480 {\an2}You are so good! 1236 00:52:02,520 --> 00:52:04,360 {\an2}I thought Dylan's pulled himself up. 1237 00:52:04,400 --> 00:52:05,760 {\an2}I'm so proud of you. 1238 00:52:05,800 --> 00:52:07,080 {\an2}I loved his flavours. 1239 00:52:07,120 --> 00:52:09,920 {\an2}I just thought one of his sponges was a little bit concertinaed up. 1240 00:52:09,960 --> 00:52:12,400 {\an2}But you know what? It was still absolutely delicious. 1241 00:52:12,440 --> 00:52:14,200 {\an2}What about our Welsh queen? 1242 00:52:14,240 --> 00:52:15,840 {\an2}I thought she did really well. 1243 00:52:15,880 --> 00:52:17,360 {\an2}I loved the floral design. 1244 00:52:17,400 --> 00:52:19,880 {\an2}It screamed the summer and it tasted of summer. 1245 00:52:19,920 --> 00:52:22,280 {\an2}You know, you could say, well, it was very conventional 1246 00:52:22,320 --> 00:52:24,120 {\an2}because it was strawberries and cream. 1247 00:52:24,160 --> 00:52:27,160 {\an2}But these flavours are classic because they are the best. 1248 00:52:27,200 --> 00:52:29,480 {\an2}And she just did what she does best. 1249 00:52:29,520 --> 00:52:30,760 {\an2}I think she did really well. 1250 00:52:30,800 --> 00:52:32,120 {\an2}She's been pretty constant. 1251 00:52:32,160 --> 00:52:34,200 {\an2}So it's something that Prue and I have got to talk about. 1252 00:52:34,240 --> 00:52:36,280 {\an2}Is it close? Closer than you think. 1253 00:52:36,320 --> 00:52:38,280 {\an2}You could make a case for each of them. 1254 00:52:38,320 --> 00:52:39,960 {\an2}So you haven't decided just yet? 1255 00:52:40,000 --> 00:52:42,280 {\an2}It's... No. There's a couple of things I want to talk to. 1256 00:52:42,320 --> 00:52:44,080 {\an2}We'll have fisticuffs. Oh, it's exciting! 1257 00:52:45,840 --> 00:52:48,840 {\an2}I am nervous because I just don't know who it's going to be. 1258 00:52:48,880 --> 00:52:49,880 {\an2}Oh! 1259 00:53:01,640 --> 00:53:04,280 {\an2}Oh, it's so lovely to have you all here. 1260 00:53:04,320 --> 00:53:08,120 {\an2}Can I please ask our incredible three finalists 1261 00:53:08,160 --> 00:53:09,880 {\an2}to step forward, please? 1262 00:53:11,600 --> 00:53:13,280 {\an2}Dylan! 1263 00:53:13,320 --> 00:53:14,520 {\an2}Christiaan! 1264 00:53:14,560 --> 00:53:16,120 {\an2}Georgie! 1265 00:53:23,440 --> 00:53:25,320 {\an2}It's been an incredible final. 1266 00:53:25,360 --> 00:53:27,040 {\an2}You've all been amazing. 1267 00:53:27,080 --> 00:53:30,560 {\an2}But there can only be one winner. 1268 00:53:30,600 --> 00:53:36,560 {\an2}The winner of the Great British Bake Off 2024 is... 1269 00:53:46,160 --> 00:53:47,880 {\an2}..Georgie! 1270 00:53:53,480 --> 00:53:55,920 {\an2}Well done! Well done! 1271 00:54:05,720 --> 00:54:07,800 {\an2}That's amazing! 1272 00:54:07,840 --> 00:54:09,840 {\an2}You're the winner of the Great British Bake off! 1273 00:54:09,880 --> 00:54:10,880 {\an2}This is mad! 1274 00:54:14,000 --> 00:54:15,160 {\an2}I've won it. 1275 00:54:15,200 --> 00:54:17,400 {\an2}I can't believe I've won it. 1276 00:54:17,440 --> 00:54:19,160 {\an2}I cannot believe I've won it. 1277 00:54:19,200 --> 00:54:20,840 {\an2}It just means... 1278 00:54:20,880 --> 00:54:22,000 {\an2}It means, it's just incredible. 1279 00:54:22,040 --> 00:54:24,840 {\an2}I can't believe that I've won the Great British Bake Off. 1280 00:54:33,320 --> 00:54:35,760 {\an2}Oh, my God! 1281 00:54:35,800 --> 00:54:38,080 {\an2}You and me again. 1282 00:54:38,120 --> 00:54:40,360 {\an2}It just means everything. 1283 00:54:40,400 --> 00:54:43,000 {\an2}Like, I've always been so self doubtful. 1284 00:54:43,040 --> 00:54:45,600 {\an2}I've got this, I've got that wrong with me, I can't do it. 1285 00:54:45,640 --> 00:54:46,720 {\an2}And you make excuses. 1286 00:54:46,760 --> 00:54:48,840 {\an2}And for once I just thought, no, I'm going to go for it 1287 00:54:48,880 --> 00:54:50,840 {\an2}and I'm going to put my everything into it. 1288 00:54:50,880 --> 00:54:52,600 {\an2}Working all the hours. 1289 00:54:52,640 --> 00:54:55,680 {\an2}You know, I've sacrificed things with the kids, my family, 1290 00:54:55,720 --> 00:54:57,840 {\an2}and I'm just so proud of myself 1291 00:54:57,880 --> 00:55:00,760 {\an2}because I've just proved to myself that I can do something. 1292 00:55:00,800 --> 00:55:03,400 {\an2}And now I'm here today, winner! 1293 00:55:03,440 --> 00:55:05,320 {\an2}The winner! 1294 00:55:05,360 --> 00:55:06,880 {\an2}My heart... You didn't expect that? 1295 00:55:06,920 --> 00:55:08,320 {\an2}No, I didn't. 1296 00:55:08,360 --> 00:55:10,600 {\an2}Georgie did what she does best. 1297 00:55:10,640 --> 00:55:13,240 {\an2}Classic British baking. 1298 00:55:13,280 --> 00:55:15,640 {\an2}Beautifully done and won it. 1299 00:55:15,680 --> 00:55:17,040 {\an2}And quite right, too. 1300 00:55:17,080 --> 00:55:18,560 {\an2}That's a very special cake. 1301 00:55:18,600 --> 00:55:21,040 {\an2}Full of flavour, full of life. 1302 00:55:21,080 --> 00:55:24,720 {\an2}The Welsh wonder, Georgie, smashed it out of the park. 1303 00:55:28,360 --> 00:55:30,760 {\an2}I'm so, so, so proud of Georgie. 1304 00:55:30,800 --> 00:55:32,080 {\an2}So happy for her. 1305 00:55:32,120 --> 00:55:33,880 {\an2}She deserved it. She is amazing. 1306 00:55:33,920 --> 00:55:35,320 {\an2}She's such a good baker. 1307 00:55:35,360 --> 00:55:37,000 {\an2}Her cake was insane. 1308 00:55:37,040 --> 00:55:41,000 {\an2}It was literally like picture perfect summer garden cake. 1309 00:55:41,040 --> 00:55:42,320 {\an2}It was so good. 1310 00:55:42,360 --> 00:55:44,080 {\an2}Well done! 1311 00:55:44,120 --> 00:55:45,720 {\an2}I'm really glad she got it. 1312 00:55:45,760 --> 00:55:48,160 {\an2}She's just absolutely wicked. 1313 00:55:48,200 --> 00:55:51,240 {\an2}I am already feeling sad that I'm not coming back here. 1314 00:55:51,280 --> 00:55:53,080 {\an2}And I'm not going to see everyone. 1315 00:55:53,120 --> 00:55:54,840 {\an2}Come on, come on! 1316 00:55:54,880 --> 00:55:57,760 {\an2}You promised me you'd roll down the hill. 1317 00:55:57,800 --> 00:55:59,480 {\an2}Remember? Yeah. 1318 00:55:59,520 --> 00:56:00,960 {\an2}The people I've met 1319 00:56:01,000 --> 00:56:02,840 {\an2}are going to be best friends for life. 1320 00:56:02,880 --> 00:56:06,040 {\an2}It's been the best thing I've ever done. 1321 00:56:06,080 --> 00:56:08,040 {\an2}Go on, then. Go on, then! 1322 00:56:16,880 --> 00:56:20,480 {\an2}# Together again 1323 00:56:23,480 --> 00:56:26,600 {\an2}# My tears have stopped falling 1324 00:56:29,600 --> 00:56:32,760 {\an2}# The long and lonely night...# 1325 00:56:32,800 --> 00:56:35,760 {\an2}Hello, guys. Hello, guys. 1326 00:56:35,800 --> 00:56:40,840 {\an2}# Are now at an end 1327 00:56:42,080 --> 00:56:48,360 {\an2}# The key to my heart 1328 00:56:48,400 --> 00:56:53,040 {\an2}# You hold in your hand 1329 00:56:54,760 --> 00:56:59,240 {\an2}# And nothing else matters 1330 00:57:00,880 --> 00:57:05,120 {\an2}# We're together again 1331 00:57:07,320 --> 00:57:11,680 {\an2}# And nothing else matters 1332 00:57:13,760 --> 00:57:19,160 {\an2}# We're together again 1333 00:57:19,200 --> 00:57:25,480 {\an2}# Together again. # 1334 00:57:34,920 --> 00:57:37,160 {\an2}Are you a Star baker in the making? 1335 00:57:37,200 --> 00:57:40,800 {\an2}If you'd like to apply for the next series of Bake Off, visit... 1336 00:58:07,200 --> 00:58:10,200 {\an2}Subtitles by Red Bee Media