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