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1
00:00:02,000 --> 00:00:05,119
Oh, blast. Another round
of biscuit Jenga to you.
2
00:00:05,120 --> 00:00:07,759
How come my tower always collapses
and yours just stays there?
3
00:00:07,760 --> 00:00:10,359
Steady hand, even temperament.
Do you know, I can't believe
4
00:00:10,360 --> 00:00:12,319
there's something
you're better at than me.
5
00:00:12,320 --> 00:00:15,039
I know it's weird, isn't it?
Yeah, OK. Look, I need to practise.
6
00:00:15,040 --> 00:00:17,079
You start the show. All right.
Just remember -
7
00:00:17,080 --> 00:00:19,439
steady hand, even temperament.
You'll get there, kid.
8
00:00:19,440 --> 00:00:21,999
Thanks. Welcome to The Great
British Bake Off.
9
00:00:22,000 --> 00:00:24,719
Hang on a minute, is your
tower glued together?
10
00:00:24,720 --> 00:00:27,279
Is that not in the rules?
Oh, I'd run now if I was you.
11
00:00:27,280 --> 00:00:29,279
Paul, start the car!
12
00:00:29,280 --> 00:00:31,359
Sandi's kicking off!
13
00:00:31,360 --> 00:00:34,719
Last time, a new baker's dozen
entered the tent...
14
00:00:34,720 --> 00:00:36,759
Don't panic, don't panic!
15
00:00:36,760 --> 00:00:38,119
..for cake week.
16
00:00:38,120 --> 00:00:40,759
Oh, my days. No, no, it's bending.
17
00:00:40,760 --> 00:00:42,799
Although Helena had a shaky start...
18
00:00:42,800 --> 00:00:45,919
So bad. ..she cast a spell
with her fairy garden.
19
00:00:45,920 --> 00:00:48,439
It's very charming. The depth
of flavour is beautiful.
20
00:00:48,440 --> 00:00:50,359
But it was Michelle...
I think it's wonderful.
21
00:00:50,360 --> 00:00:53,039
..who was crowned Star Baker... Oh!
22
00:00:53,040 --> 00:00:56,359
..and Dan... That's raw. ..who
became the first to leave the tent.
23
00:00:56,360 --> 00:00:57,999
I knew it.
24
00:00:58,000 --> 00:01:00,719
This time, it's Biscuit Week...
25
00:01:00,720 --> 00:01:04,639
Be good. ..with a Signature Bake
which breaks the mould... Ah!
26
00:01:04,640 --> 00:01:07,679
These are so not set. Oh.
27
00:01:07,680 --> 00:01:09,999
..a fiendishly fruity Technical...
28
00:01:10,000 --> 00:01:12,399
Oh, my God. Doesn't look very
appealing, does it?
29
00:01:12,400 --> 00:01:15,079
..and a sculptural Showstopper...
Are all the limbs out?
30
00:01:15,080 --> 00:01:18,279
..which pushes the bakers... No.
..to the limit.
31
00:01:18,280 --> 00:01:21,199
I just don't feel confident
that I can do it now.
32
00:01:21,200 --> 00:01:24,960
Don't. If you get upset, I'll cry.
Honestly, I can't bear it. I can't.
33
00:01:46,400 --> 00:01:48,319
{\an8}I'm scared about this week.
34
00:01:48,320 --> 00:01:52,279
{\an8}Biscuit Week is like
the nightmare for everyone.
35
00:01:52,280 --> 00:01:54,119
{\an8}Had some really strange
dreams last night.
36
00:01:54,120 --> 00:01:56,759
{\an8}Biscuits that wouldn't work,
chocolate going everywhere,
37
00:01:56,760 --> 00:01:59,479
{\an8}waking up in, like, cold sweats,
thinking about biscuits.
38
00:01:59,480 --> 00:02:01,239
I don't make a lot of biscuits,
39
00:02:01,240 --> 00:02:03,199
{\an8}so I practised as much as I could.
40
00:02:03,200 --> 00:02:04,839
{\an8}My wife's the biscuit freak.
41
00:02:04,840 --> 00:02:07,759
She's put me right. "Bake this,
bake that. Stop moaning."
42
00:02:07,760 --> 00:02:09,560
{\an1}HE CHUCKLES
43
00:02:12,600 --> 00:02:14,719
Hello, bakers.
Welcome back to the tent.
44
00:02:14,720 --> 00:02:17,719
It's biscuit week and time for
your Signature Challenge.
45
00:02:17,720 --> 00:02:19,719
So, today, the judges
would like you to make
46
00:02:19,720 --> 00:02:21,519
12 decorated chocolate biscuit bars.
47
00:02:21,520 --> 00:02:24,199
Now, they must contain at least
one baked biscuit element,
48
00:02:24,200 --> 00:02:27,359
be coated in chocolate,
and beautifully decorated.
49
00:02:27,360 --> 00:02:30,079
This is a real chance for you
to show off your personalities.
50
00:02:30,080 --> 00:02:31,759
Yeah, in biscuit form. Exactly.
51
00:02:31,760 --> 00:02:35,399
Not just biscuit form, biscuits
with little, chocolate coats on.
52
00:02:35,400 --> 00:02:37,879
Ah, what kind? Cagoules. Right.
53
00:02:37,880 --> 00:02:39,919
You've got two and a half hours.
54
00:02:39,920 --> 00:02:42,360
On your marks... ..Get set...
..Bake!
55
00:02:45,240 --> 00:02:46,279
Biscuits.
56
00:02:46,280 --> 00:02:49,999
I love eating biscuits. I'm not
sure about making them.
57
00:02:50,000 --> 00:02:52,199
{\an5}I make dog biscuits,
and dog biscuits are fine,
58
00:02:52,200 --> 00:02:54,919
{\an5}because your judges are really
complimentary whatever you make.
59
00:02:54,920 --> 00:02:57,439
Are you boiling?
What do you think? Right.
60
00:02:57,440 --> 00:02:59,999
It's biscuit week, and we're
kicking off with chocolate bars.
61
00:03:00,000 --> 00:03:01,799
Now, the addition of the
chocolate makes it
62
00:03:01,800 --> 00:03:03,159
just that little bit harder.
63
00:03:03,160 --> 00:03:05,879
What I don't want is a whole
lump of chocolate with
64
00:03:05,880 --> 00:03:08,799
a little bit of biscuit in it.
I want to taste the biscuit itself.
65
00:03:08,800 --> 00:03:11,119
If they've said it'll snap,
we will want a snap.
66
00:03:11,120 --> 00:03:12,839
Crumbly, it must be crumbly.
67
00:03:12,840 --> 00:03:15,559
If they say it's going to be
shortbread, we want it really short.
68
00:03:15,560 --> 00:03:17,719
The biscuit has to be perfect.
69
00:03:17,720 --> 00:03:20,599
This all boils down to timing.
70
00:03:20,600 --> 00:03:23,119
Baking the biscuit,
preparing the filling,
71
00:03:23,120 --> 00:03:26,319
cooling that sufficiently before
the chocolate is put on,
72
00:03:26,320 --> 00:03:28,600
cos, if they don't, the whole
thing will collapse.
73
00:03:29,960 --> 00:03:32,079
Good morning, Henry.
Hello, hello, hello. Hi, Henry.
74
00:03:32,080 --> 00:03:33,479
Are you wearing a tie? I am.
75
00:03:33,480 --> 00:03:35,879
You're the only person I've ever
seen in the tent wearing a tie.
76
00:03:35,880 --> 00:03:38,079
I thought, if I'm going out,
I want to go out looking sharp.
77
00:03:38,080 --> 00:03:40,199
You don't look young enough.
You need to look like
78
00:03:40,200 --> 00:03:43,319
you're still at school. I look like
a prepubescent, American schoolboy.
79
00:03:43,320 --> 00:03:45,719
Yeah. OK, tell us all about
your chocolate biscuit.
80
00:03:45,720 --> 00:03:47,679
I'm doing hazelnut shortbread...
81
00:03:47,680 --> 00:03:50,399
OK. ..with a coffee and
cardamom mousse...
82
00:03:50,400 --> 00:03:52,519
Mousse? OK. ..and then
hazelnut caramel.
83
00:03:52,520 --> 00:03:55,879
Wow. I mean, that sounds incredible,
and incredibly difficult.
84
00:03:55,880 --> 00:03:57,279
It tastes lovely.
85
00:03:57,280 --> 00:04:00,159
English student Henry
pays for university life
86
00:04:00,160 --> 00:04:02,639
by playing the organ
at his local church.
87
00:04:02,640 --> 00:04:05,159
{\an1}MUSIC: I Vow to Thee, My Country
88
00:04:05,160 --> 00:04:08,399
{\an8}His ambitious six-layer biscuit bars
will also feature
89
00:04:08,400 --> 00:04:12,279
{\an8}chocolate hazelnuts, popping candy
and a dark, chocolate shell.
90
00:04:12,280 --> 00:04:14,999
The flavours sound absolutely
wonderful. I can't wait.
91
00:04:15,000 --> 00:04:17,879
Quite a sophisticated palate
for such a young nipper.
92
00:04:17,880 --> 00:04:19,359
Sophisticated toddler, yeah.
93
00:04:19,360 --> 00:04:22,039
Thank you very much. Thank you.
Sophisticated toddler.
94
00:04:22,040 --> 00:04:24,479
That's beautiful.
NOEL LAUGHS
95
00:04:24,480 --> 00:04:27,439
SANDI: Sophistication is
also Steph's aim...
96
00:04:27,440 --> 00:04:30,999
Easy, tiger. ..but her key flavour
is not for toddlers.
97
00:04:31,000 --> 00:04:34,559
{\an5}Coffee. Lots of coffee. Do I sound
like I'm high on it as well?
98
00:04:34,560 --> 00:04:36,839
Oh, that's really nice.
In her spare time,
99
00:04:36,840 --> 00:04:39,199
Steph enjoys Chester's cafe
culture with mum Jane.
100
00:04:39,200 --> 00:04:41,879
No fingers, no fingers, no fingers.
101
00:04:41,880 --> 00:04:44,199
She'll sandwich caramel
between two layers
102
00:04:44,200 --> 00:04:45,759
of coffee-flavoured shortbread,
103
00:04:45,760 --> 00:04:49,279
{\an5}and, to give her biscuit texture the
edge, she's got a secret weapon.
104
00:04:49,280 --> 00:04:51,439
I'm using semolina
in my biscuit dough.
105
00:04:51,440 --> 00:04:53,479
It makes it nice and short.
106
00:04:53,480 --> 00:04:55,039
Bit of crunch to it.
107
00:04:55,040 --> 00:04:56,439
I like it.
108
00:04:56,440 --> 00:04:58,039
Oh.
109
00:04:58,040 --> 00:05:01,639
This is the recipe that my mum
and my granny use for shortbread.
110
00:05:01,640 --> 00:05:03,399
It should be fail-safe.
111
00:05:03,400 --> 00:05:05,879
I could be kicked out of Scotland
if I do bad shortbread.
112
00:05:05,880 --> 00:05:07,559
It's got your great-granny's
writing.
113
00:05:07,560 --> 00:05:10,079
When Michael visits
his parents in Perthshire,
114
00:05:10,080 --> 00:05:13,720
consulting the family cookbook
isn't their only shared pastime.
115
00:05:16,840 --> 00:05:19,479
{\an8}His traditional, Scottish
shortbread will be infused
116
00:05:19,480 --> 00:05:22,079
{\an8}with flavours from his
adopted southern home.
117
00:05:22,080 --> 00:05:23,879
They're based on Stratford gin.
118
00:05:23,880 --> 00:05:25,959
They infuse the gin with
lemon and rosemary.
119
00:05:25,960 --> 00:05:27,839
I was using the gin in the bake,
120
00:05:27,840 --> 00:05:30,679
but it's so strong it stops
everything from setting,
121
00:05:30,680 --> 00:05:32,959
so it's now just going
to be in the icing,
122
00:05:32,960 --> 00:05:35,799
and I'll just have that for when
I feel a bit sad later on.
123
00:05:35,800 --> 00:05:38,599
Michael's not the only baker
turning to the bottle.
124
00:05:38,600 --> 00:05:40,799
I love mojitos. They're my
favourite cocktail.
125
00:05:40,800 --> 00:05:43,999
It's the really sharp acidity of the
limes and the coolness of the mint.
126
00:05:44,000 --> 00:05:46,759
It's sort of balanced out by
the really sweet white chocolate.
127
00:05:46,760 --> 00:05:49,959
That's it, good boy. Vet Rosie takes
to the saddle to relax...
128
00:05:49,960 --> 00:05:53,039
Come on. ..even if it sometimes
becomes a busman's holiday.
129
00:05:53,040 --> 00:05:54,239
{\an1}HORSE NEIGHS
130
00:05:54,240 --> 00:05:56,639
{\an8}Although she's leaving out
the rum, balancing the other
131
00:05:56,640 --> 00:05:59,719
{\an8}strong mojito flavours will be
a delicate operation.
132
00:05:59,720 --> 00:06:01,719
I did do eye surgery on
a horse this week.
133
00:06:01,720 --> 00:06:04,039
What was wrong with the horse's eye?
Cos I've got a bad eye.
134
00:06:04,040 --> 00:06:06,759
He had a worm in his tear duct.
It was so gross. Oh, my goodness.
135
00:06:06,760 --> 00:06:08,639
This is horrific.
136
00:06:08,640 --> 00:06:11,239
This is my life!
Mm, biscuit, anyone?
137
00:06:11,240 --> 00:06:13,999
I'm making millionaire's
shortbread but, yeah,
138
00:06:14,000 --> 00:06:16,639
I wanted to make it a bit different,
cos it tends to be quite sickly.
139
00:06:16,640 --> 00:06:19,359
So I just got some sour cherries
just to, like,
140
00:06:19,360 --> 00:06:20,839
give it some sharpness.
141
00:06:20,840 --> 00:06:21,919
There we go, buddy.
142
00:06:21,920 --> 00:06:26,239
Barman Jamie relaxes between shifts
by jamming with his twin Alex...
143
00:06:26,240 --> 00:06:29,999
Ah. Ooh!
LAUGHTER
144
00:06:30,000 --> 00:06:32,119
..who is backing Jamie's combination
145
00:06:32,120 --> 00:06:33,839
of sour cherries, caramel
146
00:06:33,840 --> 00:06:35,879
and butter-rich crumbly shortbread.
147
00:06:35,880 --> 00:06:38,519
They did break in practice. Cos
they're going in the mould anyway,
148
00:06:38,520 --> 00:06:40,879
it's all going to be coated in
chocolate and held together,
149
00:06:40,880 --> 00:06:43,639
so it's not ideal, but it's not the
end of the world if it does crumble.
150
00:06:43,640 --> 00:06:46,519
With texture as important
as taste...
151
00:06:46,520 --> 00:06:48,599
Just adding ground pistachios.
152
00:06:48,600 --> 00:06:50,319
It is a really nice crumbly biscuit.
153
00:06:50,320 --> 00:06:52,959
..caution is needed
when adding flavours...
154
00:06:52,960 --> 00:06:55,439
I tried it with fresh rosemary,
but it got a bit wetter.
155
00:06:55,440 --> 00:06:58,079
The orange zest gives it
a nice, fruity kick.
156
00:06:58,080 --> 00:07:00,159
..which could have
a dramatic effect...
157
00:07:00,160 --> 00:07:03,759
Oh, why are you cracking? ..on
the bite of their baked biscuit.
158
00:07:03,760 --> 00:07:05,239
Oh, God.
159
00:07:05,240 --> 00:07:08,239
That's matcha powder. I'm making
wicked witch fingers,
160
00:07:08,240 --> 00:07:11,399
{\an5}and I'm giving them a natural
green colour with the matcha.
161
00:07:11,400 --> 00:07:15,479
She now juggles jewellery making
with being a new mum,
162
00:07:15,480 --> 00:07:17,879
but Helena used to be
a professional poker player.
163
00:07:17,880 --> 00:07:19,239
Ooh, yeah.
164
00:07:19,240 --> 00:07:20,959
{\an8}She's hoping to play a winning hand
165
00:07:20,960 --> 00:07:22,799
{\an8}with her severed shortbread digits,
166
00:07:22,800 --> 00:07:24,239
{\an8}covering them in green-coloured
167
00:07:24,240 --> 00:07:25,599
{\an8}chocolate for that authentic,
168
00:07:25,600 --> 00:07:26,759
{\an8}gangrenous touch.
169
00:07:26,760 --> 00:07:29,279
I've tried to tone down the colour
not put you off too much.
170
00:07:29,280 --> 00:07:31,279
I think you should turn it up a bit.
171
00:07:31,280 --> 00:07:33,679
We asked for your personality,
and we're getting it.
172
00:07:33,680 --> 00:07:36,399
Yeah. Witches' fingers. Yeah.
I'm all over this.
173
00:07:36,400 --> 00:07:39,919
What's in there? Dead bees?
I wouldn't put it past myself.
174
00:07:39,920 --> 00:07:42,959
Michelle's planning to enchant
the judges with something
175
00:07:42,960 --> 00:07:44,599
a little more traditional.
176
00:07:44,600 --> 00:07:46,799
I am making Bakewell bars.
177
00:07:46,800 --> 00:07:49,959
{\an5}I love cherry Bakewell, so it's
something I go to all the time.
178
00:07:49,960 --> 00:07:51,959
A huge rugby fan... Go on, boys.
Go on, boys.
179
00:07:51,960 --> 00:07:54,999
..Michelle's man of the match
is always son Alfie.
180
00:07:55,000 --> 00:07:56,479
Go on, Alf! Well done.
181
00:07:56,480 --> 00:07:59,839
{\an8}Cherry Bakewell may be her go-to,
but, for this bake,
182
00:07:59,840 --> 00:08:02,119
{\an8}Michelle's opted for another
fruity flavour.
183
00:08:02,120 --> 00:08:04,959
I've gone with raspberry, because
I've got so much sweet stuff,
184
00:08:04,960 --> 00:08:08,319
I thought that would balance
the flavours a little bit better.
185
00:08:08,320 --> 00:08:11,799
Alice's inspiration comes from
further afield than Bakewell.
186
00:08:11,800 --> 00:08:13,439
I used to live in New Zealand.
187
00:08:13,440 --> 00:08:15,559
It's my favourite place in
the whole wide world,
188
00:08:15,560 --> 00:08:18,759
and they do amazing chocolate and
biscuits and sweets and everything,
189
00:08:18,760 --> 00:08:21,999
so, a combination of, like,
peanut slab, mallow puff,
190
00:08:22,000 --> 00:08:24,359
and hokey pokey, which is what
they call honeycomb.
191
00:08:24,360 --> 00:08:27,479
Globetrotter Alice hits
the high seas in her spare time
192
00:08:27,480 --> 00:08:31,239
as an officer in the Royal Navy
Combined Cadet Force.
193
00:08:31,240 --> 00:08:34,599
{\an8}Her three-in-one tribute to
Kiwi confectionery will feature
194
00:08:34,600 --> 00:08:36,559
{\an8}marshmallow and salted
peanut caramel
195
00:08:36,560 --> 00:08:38,599
{\an8}on a honeycomb-flavoured base.
196
00:08:38,600 --> 00:08:40,280
I'm about to bake my biscuits.
197
00:08:41,680 --> 00:08:43,559
Oh, it's off.
198
00:08:43,560 --> 00:08:45,879
Rookie error, isn't it?
You turn your oven on.
199
00:08:45,880 --> 00:08:48,959
Bakers, you are halfway through.
200
00:08:48,960 --> 00:08:50,599
Hopefully it heats up quickly.
201
00:08:50,600 --> 00:08:52,999
Oh, it's so relaxing. Good, isn't
it? It's quite nice, yeah.
202
00:08:53,000 --> 00:08:55,279
Is that Paul's rolling pin? Yeah,
you wait till I've tried
203
00:08:55,280 --> 00:08:57,999
the biscuit cutters on you. The high
sugar content of biscuits means
204
00:08:58,000 --> 00:09:01,879
not only are they quick to bake...
They're in the oven for 15 minutes.
205
00:09:01,880 --> 00:09:03,999
10 minutes, 160.
206
00:09:04,000 --> 00:09:06,079
..but also to burn.
207
00:09:06,080 --> 00:09:08,439
They're going in at 160
for 9 minutes.
208
00:09:08,440 --> 00:09:10,239
Half an hour then...
209
00:09:10,240 --> 00:09:11,559
..see where we're at.
210
00:09:11,560 --> 00:09:13,519
Difficult to know
when they're ready.
211
00:09:13,520 --> 00:09:16,239
I'll just keep an eye when they
start browning on the sides.
212
00:09:16,240 --> 00:09:17,280
It's there now.
213
00:09:19,120 --> 00:09:21,359
Right, make a marshmallow now.
214
00:09:21,360 --> 00:09:22,919
Whatever their filling...
215
00:09:22,920 --> 00:09:24,799
Ah, fudge.
216
00:09:24,800 --> 00:09:27,359
..the judges will
expect the flavour...
217
00:09:27,360 --> 00:09:30,119
That's my jelly. I want to taste
both the lime and the mint.
218
00:09:30,120 --> 00:09:31,439
I want them to get both.
219
00:09:31,440 --> 00:09:34,359
This is coffee and cardamom mousse.
220
00:09:34,360 --> 00:09:35,399
..and texture...
221
00:09:35,400 --> 00:09:38,159
Biggest worry is that not
setting in time.
222
00:09:38,160 --> 00:09:40,239
..to perfectly complement
their biscuit.
223
00:09:40,240 --> 00:09:43,799
Not puffed up a lot, but it'll
still set like a marshmallow,
224
00:09:43,800 --> 00:09:46,959
and Paul can't hear me saying
that so it should be OK.
225
00:09:46,960 --> 00:09:49,999
So now I'm making a nougat.
You have to toast the pistachios.
226
00:09:50,000 --> 00:09:52,119
If you put cold nuts in,
it'll seize up,
227
00:09:52,120 --> 00:09:55,439
{\an5}so the nuts have to be warm... as
warm as the nougat, really.
228
00:09:55,440 --> 00:09:57,719
Also, it's just nice to
have toasted nuts.
229
00:09:57,720 --> 00:10:00,959
International health advisor David
makes sure every workout
230
00:10:00,960 --> 00:10:03,880
with boyfriend Nick ends in
some carb-loading.
231
00:10:05,240 --> 00:10:09,319
{\an8}As well as pistachio, David's adding
another nutty flavour to his nougat.
232
00:10:09,320 --> 00:10:11,719
Coconut drops.
These, when I practised with this,
233
00:10:11,720 --> 00:10:14,119
I've not put enough in, so now
I'm just putting way more
234
00:10:14,120 --> 00:10:15,759
than I did last time.
235
00:10:15,760 --> 00:10:17,639
This is my rosehip syrup.
236
00:10:17,640 --> 00:10:21,119
Amelia, too, is risking
a potentially pungent nougat.
237
00:10:21,120 --> 00:10:22,799
{\an8}I go to Turkey quite a lot for work,
238
00:10:22,800 --> 00:10:26,119
{\an8}and they have nougat that's got
pistachio and rose.
239
00:10:26,120 --> 00:10:28,279
The rosehip was a good
shout from my mum.
240
00:10:28,280 --> 00:10:30,719
I was going to use, like, rose
water, but then she was like,
241
00:10:30,720 --> 00:10:32,959
"Oh, I've got this!"
And it worked really well.
242
00:10:32,960 --> 00:10:35,999
SANDI: When she's not jetting off
for work, fashion designer Amelia
243
00:10:36,000 --> 00:10:38,239
enjoys a kick-about with friends.
244
00:10:38,240 --> 00:10:41,359
We won! We won, we won, we won!
245
00:10:41,360 --> 00:10:43,559
{\an5}Her Turkish-inspired nougat
246
00:10:43,560 --> 00:10:45,839
{\an5}will sit atop a pistachio biscuit.
247
00:10:45,840 --> 00:10:47,279
It still does look a bit soft,
248
00:10:47,280 --> 00:10:49,319
but it's also golden
round the edges,
249
00:10:49,320 --> 00:10:50,799
so I don't want to do it for longer.
250
00:10:50,800 --> 00:10:53,039
Hopefully, once it cools,
it'll firm up.
251
00:10:53,040 --> 00:10:54,639
Praying.
252
00:10:54,640 --> 00:10:57,759
With just seconds separating
underdone and overbaked...
253
00:10:57,760 --> 00:11:00,199
I don't know whether
to take it out or not.
254
00:11:00,200 --> 00:11:01,519
It's just really buttery.
255
00:11:01,520 --> 00:11:05,239
..achieving a batch of identical,
perfectly baked biscuits...
256
00:11:05,240 --> 00:11:06,439
One minute longer.
257
00:11:06,440 --> 00:11:09,759
..is a trial of the bakers'
experience and intuition.
258
00:11:09,760 --> 00:11:11,799
It's looking all right.
259
00:11:11,800 --> 00:11:15,640
I might have gone a bit over, but
I'd prefer that to a soggy biscuit.
260
00:11:17,000 --> 00:11:19,119
I'm going to leave it in
a few more minutes.
261
00:11:19,120 --> 00:11:21,799
All right, Phil. Hello, mate.
You all right? Good. Hello, Phil.
262
00:11:21,800 --> 00:11:24,359
Hello. So, tell us
about your chocolate bars.
263
00:11:24,360 --> 00:11:26,919
This is shortbread with
a white chocolate fudge,
264
00:11:26,920 --> 00:11:28,519
covered in chocolate.
265
00:11:28,520 --> 00:11:30,119
Quite sweet, then?
266
00:11:30,120 --> 00:11:31,719
I like a bit of sweetness.
267
00:11:31,720 --> 00:11:35,279
Lorry driver Phil also takes
to the roads on his day off
268
00:11:35,280 --> 00:11:37,519
as a member of his local
biking club.
269
00:11:37,520 --> 00:11:40,639
All right, chaps? All right.
Have a fairy cake.
270
00:11:40,640 --> 00:11:41,719
Mm.
271
00:11:41,720 --> 00:11:44,599
{\an8}He's confident his bars'
sweetness will be balanced by
272
00:11:44,600 --> 00:11:46,559
{\an8}the tangy, orange zest
in his shortbread,
273
00:11:46,560 --> 00:11:48,239
{\an8}and dried cranberries in his fudge.
274
00:11:48,240 --> 00:11:49,799
Who don't like chocolate?
275
00:11:49,800 --> 00:11:53,559
Who don't like biscuit,
and who don't like... fudge?
276
00:11:53,560 --> 00:11:56,559
SANDI: With most of the bakers'
biscuits cooling...
277
00:11:56,560 --> 00:11:58,399
It's not looking done yet.
278
00:11:58,400 --> 00:12:01,239
..they can turn their
attention to chocolate.
279
00:12:01,240 --> 00:12:03,159
I'm using 70% cocoa solids,
280
00:12:03,160 --> 00:12:05,999
so really quite
a bitter, dark chocolate.
281
00:12:06,000 --> 00:12:08,639
I'm just mixing the white chocolate
with green candy melts.
282
00:12:08,640 --> 00:12:11,319
Anything witchy, I love to make.
283
00:12:11,320 --> 00:12:13,959
MICHELLE: I am painting
the inside of my moulds.
284
00:12:13,960 --> 00:12:18,319
I've tried pouring it in, but it
didn't seem to set very well.
285
00:12:18,320 --> 00:12:21,239
{\an8}There's a lot of chocolate in here.
More than I need.
286
00:12:21,240 --> 00:12:23,719
{\an8}Just want to get a good,
thick layer.
287
00:12:23,720 --> 00:12:26,919
{\an8}Perfectionist Priya enjoys
pushing herself,
288
00:12:26,920 --> 00:12:29,239
{\an8}and not just in the Pilates studio.
289
00:12:29,240 --> 00:12:30,999
{\an8}Oh, I'm jelly now.
290
00:12:31,000 --> 00:12:33,239
{\an8}As well as making
cardamom shortbread
291
00:12:33,240 --> 00:12:35,519
{\an8}and barfi, an Indian milk sweet,
292
00:12:35,520 --> 00:12:36,599
{\an8}she's experimenting with
293
00:12:36,600 --> 00:12:38,439
{\an8}a brand-new kind of chocolate.
294
00:12:38,440 --> 00:12:39,719
This is Ruby chocolate.
295
00:12:39,720 --> 00:12:41,999
A Ruby what, sorry?
Ruby chocolate.
296
00:12:42,000 --> 00:12:44,359
It's derived from a specific
type of cocoa bean.
297
00:12:44,360 --> 00:12:46,799
It's slightly tangy, works really
nice with the flavours
298
00:12:46,800 --> 00:12:49,079
I was trying to achieve.
It'll be interesting to see
299
00:12:49,080 --> 00:12:52,120
how the cardamom works with that.
Yeah. But good luck. Thank you.
300
00:12:53,600 --> 00:12:55,839
So, I am now going to assemble.
301
00:12:55,840 --> 00:12:58,159
It's now just getting
everything in the moulds.
302
00:12:58,160 --> 00:12:59,839
I just hope they all come together.
303
00:12:59,840 --> 00:13:02,079
I'm not doing moulds so I've
just made, like, a traybake
304
00:13:02,080 --> 00:13:03,399
and then I'm going to chop it up.
305
00:13:03,400 --> 00:13:05,879
My nougat and my biscuits
are still a bit soft.
306
00:13:05,880 --> 00:13:07,919
Need to get 'em in
the freezer ASAP Rocky.
307
00:13:07,920 --> 00:13:10,439
Every minute the bakers
spend assembling
308
00:13:10,440 --> 00:13:13,639
means less time for their biscuit
bars to chill and set...
309
00:13:13,640 --> 00:13:16,999
The marshmallow is a bit soft. Ooh.
310
00:13:17,000 --> 00:13:19,679
..increasing the risk they'll
serve up a molten mess.
311
00:13:19,680 --> 00:13:21,959
I'm going to pour the caramel in.
I need to cool it down, cos,
312
00:13:21,960 --> 00:13:24,319
if it goes into the chocolate
like that, I think it'd melt it.
313
00:13:24,320 --> 00:13:26,999
Little bit worried about time,
but just gotta wait.
314
00:13:27,000 --> 00:13:29,159
This is the mousse.
315
00:13:29,160 --> 00:13:30,999
Ah, why is it that soft?
316
00:13:31,000 --> 00:13:32,999
Oh, dear. My nougat.
317
00:13:33,000 --> 00:13:35,159
It's getting stickier and stickier.
318
00:13:35,160 --> 00:13:37,319
I'm trying to smooth off the edges.
319
00:13:37,320 --> 00:13:40,119
It's a desperate move. Phew.
320
00:13:40,120 --> 00:13:42,639
Bakers, you have half an hour.
Just half an hour.
321
00:13:42,640 --> 00:13:45,119
Cracking on. Half an hour? BLEEP.
322
00:13:45,120 --> 00:13:49,559
I am cutting up my barfi layer,
then I'll be able to assemble.
323
00:13:49,560 --> 00:13:52,919
Just chucking chocolate on. Oh!
324
00:13:52,920 --> 00:13:54,599
God's sake!
325
00:13:54,600 --> 00:13:57,439
That's as nicely as I can
feather, so going with.
326
00:13:57,440 --> 00:13:59,199
I've just got to let it set,
327
00:13:59,200 --> 00:14:01,400
pray that they actually
come out the mould.
328
00:14:02,880 --> 00:14:06,199
Right, freezer. Freezer,
freezer, freezer. Oh.
329
00:14:06,200 --> 00:14:09,759
How long do we have?
Bakers, only 15 minutes left.
330
00:14:09,760 --> 00:14:11,319
15.
331
00:14:11,320 --> 00:14:13,959
They're not very set,
but they're set enough.
332
00:14:13,960 --> 00:14:16,679
My shortbreads,
they're falling apart.
333
00:14:16,680 --> 00:14:18,399
Just praying it comes out.
334
00:14:18,400 --> 00:14:21,959
I'm panicking already.
Just please come out.
335
00:14:21,960 --> 00:14:23,599
Oh.
336
00:14:23,600 --> 00:14:25,999
They've at least got one
biscuit bar.
337
00:14:26,000 --> 00:14:27,000
Oh.
338
00:14:28,080 --> 00:14:30,239
They've all come out.
I'm not sure how.
339
00:14:30,240 --> 00:14:31,919
I'm amazed.
340
00:14:31,920 --> 00:14:35,079
Up against it. Get up,
get up, get up, get up.
341
00:14:35,080 --> 00:14:37,199
They could've done with a bit
more in the freezer.
342
00:14:37,200 --> 00:14:39,479
They're a little bit not-solid.
343
00:14:39,480 --> 00:14:42,519
I've put some food colouring just to
be able to splash it a bit.
344
00:14:42,520 --> 00:14:44,919
I just like things to look
quite pretty.
345
00:14:44,920 --> 00:14:47,599
Does that look like blood? Yeah.
346
00:14:47,600 --> 00:14:49,719
Try and be neat with these.
347
00:14:49,720 --> 00:14:50,720
Ah!
348
00:14:52,200 --> 00:14:55,159
OK, I've got spares. It's fine,
it's fine. I've got spares.
349
00:14:55,160 --> 00:14:56,399
Oh, God.
350
00:14:56,400 --> 00:14:59,239
JAMIE: They're not frozen enough.
351
00:14:59,240 --> 00:15:00,360
Oh, look at that.
352
00:15:01,920 --> 00:15:04,119
Jamie, what can I do?
How long have we got?
353
00:15:04,120 --> 00:15:05,840
Bakers, you have one minute left.
354
00:15:07,200 --> 00:15:09,120
Do you want me to help
decorate? Yeah.
355
00:15:10,760 --> 00:15:13,040
Oh. These are so not set.
356
00:15:15,400 --> 00:15:17,199
If anybody wants to help...!
357
00:15:17,200 --> 00:15:18,600
Oh.
358
00:15:20,000 --> 00:15:22,039
Oh, my God, you guys.
You're fine, you're fine.
359
00:15:22,040 --> 00:15:24,159
What do we need to do? Oh, my days,
this so embarrassing.
360
00:15:24,160 --> 00:15:26,479
Are they OK like that? Don't be
embarrassed. Just get them out
361
00:15:26,480 --> 00:15:28,559
as quick as you can.
Jelly, jelly, jelly, jelly.
362
00:15:28,560 --> 00:15:31,399
Wait is there... how many are there?
One, two, three, four, five.
363
00:15:31,400 --> 00:15:34,279
11, 11. You're missing one, you're
missing one! Quick, quick, quick.
364
00:15:34,280 --> 00:15:36,800
Just do... just put it. All right,
my lovelies! Time is up.
365
00:15:38,440 --> 00:15:39,959
Oh, thank you so much.
366
00:15:39,960 --> 00:15:43,479
Please place your signature bakes
at the end of your benches.
367
00:15:43,480 --> 00:15:44,480
Oh.
368
00:15:46,640 --> 00:15:48,159
Nobody's listening. No.
369
00:15:48,160 --> 00:15:49,799
Oh, what a dog's dinner that is.
370
00:15:49,800 --> 00:15:52,519
{\an8}Oh, Michelle, yours look fit.
Yes! Michelle!
371
00:15:52,520 --> 00:15:56,159
{\an8}Hey, you haven't tasted them yet.
You haven't tasted them yet.
372
00:15:56,160 --> 00:15:58,880
{\an8}Oh, God. I'm dreading judging.
373
00:16:04,040 --> 00:16:07,920
{\an5}The bakers' chocolate biscuit bars
will now be judged by Prue and Paul.
374
00:16:09,360 --> 00:16:10,519
Hi.
375
00:16:10,520 --> 00:16:11,520
Hi, Michelle. Hi.
376
00:16:14,360 --> 00:16:16,679
{\an5}Well, I have to say,
they look exquisite.
377
00:16:16,680 --> 00:16:20,159
Thank you. They really do.
I love that splash of colour.
378
00:16:20,160 --> 00:16:22,600
And they're all identical,
as well, which I like.
379
00:16:27,440 --> 00:16:28,999
Definitely taste like Bakewell.
380
00:16:29,000 --> 00:16:30,559
First thing you get is almond.
381
00:16:30,560 --> 00:16:32,719
And the biscuit texture
is very, very good.
382
00:16:32,720 --> 00:16:38,119
The temptation to eat the second
mouthful is impossible.
383
00:16:38,120 --> 00:16:40,159
Thank you. Very good.
384
00:16:40,160 --> 00:16:42,479
They are unique, I've never
had anything like it before.
385
00:16:42,480 --> 00:16:45,280
I think they're exceptional.
Well done. Thank you.
386
00:16:46,246 --> 00:16:47,246
Unique!
387
00:16:51,789 --> 00:16:53,228
{\an5}Rough and ready, aren't we?
388
00:16:53,229 --> 00:16:54,229
Rustic.
389
00:16:55,989 --> 00:16:57,788
I don't think
that's cooked properly.
390
00:16:57,789 --> 00:17:00,548
Oh. Your biscuit could have done
with a little bit more baking.
391
00:17:00,549 --> 00:17:02,548
Feels like a paste.
OK. It does, yeah.
392
00:17:02,549 --> 00:17:05,469
But the nougat's delicious.
Thank you. Thank you.
393
00:17:07,189 --> 00:17:08,788
{\an5}They look really neat, actually.
394
00:17:08,789 --> 00:17:11,068
{\an5}They've got a beautiful shine
on that chocolate.
395
00:17:11,069 --> 00:17:12,748
So the mousse is right around the...
396
00:17:12,749 --> 00:17:14,428
The mousse is round the chocolate.
397
00:17:14,429 --> 00:17:16,548
They need a little bit
longer to settle.
398
00:17:16,549 --> 00:17:18,868
I think the flavours are beautiful.
399
00:17:18,869 --> 00:17:20,468
That cardamom really lifts it up.
400
00:17:20,469 --> 00:17:22,148
So ambitious to do six layers.
401
00:17:22,149 --> 00:17:24,028
You really have pulled it off.
402
00:17:24,029 --> 00:17:26,469
It's just that the mousse
hasn't set. Yeah.
403
00:17:27,703 --> 00:17:29,942
{\an5}They look a bit messy on the side.
404
00:17:29,943 --> 00:17:31,742
Yeah, the nougat
kind of sloughed out of it.
405
00:17:31,743 --> 00:17:33,022
It didn't really work as well.
406
00:17:33,023 --> 00:17:34,222
Sorry. Sloughed? Sloughed?
407
00:17:34,223 --> 00:17:36,702
Like when you've got a sloughy
wound, all the pus coming out.
408
00:17:36,703 --> 00:17:38,902
Yeah, just like that.
It was kind of doing that.
409
00:17:38,903 --> 00:17:40,183
Thank you.
410
00:17:42,303 --> 00:17:45,062
I like the blend of the nougat
with the bitter chocolate.
411
00:17:45,063 --> 00:17:46,782
And you do get
that coconut, as well.
412
00:17:46,783 --> 00:17:48,022
It just looks a bit messy.
413
00:17:48,023 --> 00:17:50,703
Yeah. Well slacked and sloughed.
414
00:17:53,583 --> 00:17:55,462
{\an5}I mean, they look quite chunky,
don't they?
415
00:17:55,463 --> 00:17:56,463
But they look neat.
416
00:18:02,503 --> 00:18:05,302
The textures are good,
except for the marshmallow.
417
00:18:05,303 --> 00:18:06,822
The marshmallow's not quite right.
418
00:18:06,823 --> 00:18:08,542
Not quite set. Yeah.
419
00:18:08,543 --> 00:18:10,582
I love the lemony middle.
420
00:18:10,583 --> 00:18:11,782
I think that's genius.
421
00:18:11,783 --> 00:18:13,982
The lemon and the rosemary
come through beautifully.
422
00:18:13,983 --> 00:18:16,742
Marshmallow adds a little bit
of sweetness and the dark chocolate,
423
00:18:16,743 --> 00:18:18,102
that little bit of bitterness.
424
00:18:18,103 --> 00:18:21,223
So you have the perfect blend
of all the flavours.
425
00:18:22,943 --> 00:18:25,462
You all right, darling?
Do you want a chair?
426
00:18:25,463 --> 00:18:26,823
Thanks, Mike. Thank you.
427
00:18:31,543 --> 00:18:33,942
{\an5}They look fairly neat,
pretty uniform.
428
00:18:33,943 --> 00:18:36,703
I like the idea of this
coffee biscuit.
429
00:18:41,703 --> 00:18:43,942
Oh, no. It's very crumbly.
430
00:18:43,943 --> 00:18:45,622
I put semolina in there.
431
00:18:45,623 --> 00:18:47,022
Ah, that's what it is.
432
00:18:47,023 --> 00:18:48,702
Well, I really like the crumbliness.
433
00:18:48,703 --> 00:18:51,982
I'm less keen on the coffee flavour,
I think it's a bit too strong.
434
00:18:51,983 --> 00:18:52,983
OK.
435
00:18:55,543 --> 00:18:57,542
{\an5}And they do look a bit messy.
436
00:18:57,543 --> 00:18:59,102
Thank you.
437
00:18:59,103 --> 00:19:02,782
Perhaps they taste better
than they look.
438
00:19:02,783 --> 00:19:04,022
Watch your fingers, Prue.
439
00:19:04,023 --> 00:19:05,302
Remind me what the top is.
440
00:19:05,303 --> 00:19:07,182
It's a fudge.
441
00:19:07,183 --> 00:19:08,702
Certainly a sugar rush.
442
00:19:08,703 --> 00:19:09,822
It's a pleasant flavour.
443
00:19:09,823 --> 00:19:11,502
Right at the end you get
the cranberries,
444
00:19:11,503 --> 00:19:13,222
so you get that little kick
of bitterness.
445
00:19:13,223 --> 00:19:14,982
You need that, because it is sweet.
446
00:19:14,983 --> 00:19:18,062
I just don't think it looks
particularly good.
447
00:19:18,063 --> 00:19:19,462
Take it where you can get it from.
448
00:19:19,463 --> 00:19:21,342
Yeah, I'll take that.
449
00:19:21,343 --> 00:19:24,543
{\an5}I don't actually want to bite
the end off this finger.
450
00:19:26,503 --> 00:19:28,583
I think she nailed it!
451
00:19:29,623 --> 00:19:31,582
I'm working here, people.
452
00:19:31,583 --> 00:19:33,822
I'm fearing Paul's reaction here.
453
00:19:33,823 --> 00:19:34,942
It's a bit boring.
454
00:19:34,943 --> 00:19:37,382
The biscuit's got that feeling
of being slightly stale.
455
00:19:37,383 --> 00:19:39,982
It's almost got that flavour to me
of being slightly stale.
456
00:19:39,983 --> 00:19:41,862
Maybe you don't like the flavour
of matcha.
457
00:19:41,863 --> 00:19:43,582
I understand. It's like Marmite.
458
00:19:43,583 --> 00:19:44,742
But they are very original.
459
00:19:44,743 --> 00:19:45,743
Thank you.
460
00:19:47,983 --> 00:19:49,902
{\an5}They look absolutely identical.
461
00:19:49,903 --> 00:19:51,382
They are really nicely made.
462
00:19:51,383 --> 00:19:53,903
All right, so let's have a look
inside, shall we?
463
00:19:56,103 --> 00:19:58,342
Hm, very nice, hokey cokey flavour.
464
00:19:58,343 --> 00:20:00,702
It tastes delicious because
you've got so many textures
465
00:20:00,703 --> 00:20:02,422
going on, including the honeycomb.
466
00:20:02,423 --> 00:20:03,862
The peanut is fantastic.
467
00:20:03,863 --> 00:20:05,422
I think you've done really well.
468
00:20:05,423 --> 00:20:06,662
Thank you. Well done, Alice.
469
00:20:06,663 --> 00:20:08,222
Yeah, thank you very much.
Thank you.
470
00:20:08,223 --> 00:20:09,343
Excellent. Thank you.
471
00:20:12,103 --> 00:20:14,622
{\an5}I wanted something more, even if
you'd spun white chocolate
472
00:20:14,623 --> 00:20:16,422
on it or done some effect.
473
00:20:16,423 --> 00:20:18,262
You struggled with the time,
didn't you?
474
00:20:18,263 --> 00:20:19,582
Yes.
475
00:20:19,583 --> 00:20:22,942
This is going to be the first time
I've eaten ruby chocolate.
476
00:20:22,943 --> 00:20:26,382
The chocolate's got a nice kick
to it, but it's too thick.
477
00:20:26,383 --> 00:20:28,462
The biscuit inside,
I'm not getting any flavours.
478
00:20:28,463 --> 00:20:31,262
Because what's happening is the
chocolate's overtaking everything.
479
00:20:31,263 --> 00:20:32,622
Thank you.
480
00:20:32,623 --> 00:20:34,382
Thank you.
481
00:20:34,383 --> 00:20:36,023
It could have been worse.
482
00:20:38,503 --> 00:20:39,982
{\an5}What happened?
483
00:20:39,983 --> 00:20:41,182
I put the caramel in too hot.
484
00:20:41,183 --> 00:20:42,942
It's like biscuits
after an earthquake.
485
00:20:42,943 --> 00:20:43,943
Yeah.
486
00:20:45,543 --> 00:20:48,582
Jamie, that's an awful lot
of caramel.
487
00:20:48,583 --> 00:20:50,262
It's pretty sickly.
488
00:20:50,263 --> 00:20:52,062
I can't really identify
more flavours.
489
00:20:52,063 --> 00:20:56,582
I wish I could say that it looks
dreadful and tastes fantastic but...
490
00:20:56,583 --> 00:20:57,983
Looks great as well.
491
00:20:59,503 --> 00:21:01,102
Funnily not.
492
00:21:01,103 --> 00:21:02,183
Thank you. Thank you.
493
00:21:06,103 --> 00:21:08,583
{\an5}They look absolutely magnificent.
494
00:21:09,863 --> 00:21:11,103
Beautifully feathered.
495
00:21:20,423 --> 00:21:21,502
I love that.
496
00:21:21,503 --> 00:21:23,022
It's not too sweet.
497
00:21:23,023 --> 00:21:25,782
I think the balance between the lime
and the mint is perfect.
498
00:21:25,783 --> 00:21:27,262
The biscuits are beautiful.
499
00:21:27,263 --> 00:21:28,382
And this is a biscuit bar,
500
00:21:28,383 --> 00:21:30,982
we're really focusing
on the biscuits, it's Biscuit Week.
501
00:21:30,983 --> 00:21:32,382
And your biscuits are beautiful.
502
00:21:32,383 --> 00:21:33,542
I think it's delicious.
503
00:21:33,543 --> 00:21:35,623
Thank you. Thanks. Very good.
504
00:21:36,903 --> 00:21:38,302
Well done, that was good.
505
00:21:38,303 --> 00:21:41,182
{\an5}They loved my flavours.
They loved my flavours!
506
00:21:41,183 --> 00:21:43,783
Really happy! Really, really.
507
00:21:44,823 --> 00:21:46,262
How dare he, how dare he!
508
00:21:46,263 --> 00:21:49,942
The thing is, matcha is a difficult
flavour to sell.
509
00:21:49,943 --> 00:21:53,742
I was hoping the flavour would be
better than the look.
510
00:21:53,743 --> 00:21:56,582
Unfortunately,
it was probably worse.
511
00:21:56,583 --> 00:21:58,742
Really, really happy.
512
00:21:58,743 --> 00:22:01,182
They've gone the best that
they've ever gone, as well.
513
00:22:01,183 --> 00:22:03,623
So, yeah, it's just the miracle
of the tent.
514
00:22:07,663 --> 00:22:11,342
While the bakers could practise
their chocolate biscuit bars,
515
00:22:11,343 --> 00:22:13,863
their next challenge
is a complete mystery.
516
00:22:16,183 --> 00:22:19,942
Bakers, welcome to everybody's
favourite part of the day.
517
00:22:19,943 --> 00:22:21,822
Yay, the Technical Challenge!
518
00:22:21,823 --> 00:22:25,542
That shot in the gingham covered
baking dark.
519
00:22:25,543 --> 00:22:28,502
Today's Technical Challenge
has been set for you by
520
00:22:28,503 --> 00:22:29,622
the delightful Paul.
521
00:22:29,623 --> 00:22:30,982
Paul, any words of wisdom?
522
00:22:30,983 --> 00:22:32,702
These were a favourite of my dad's -
523
00:22:32,703 --> 00:22:35,422
but remember to be accurate
and neat.
524
00:22:35,423 --> 00:22:36,782
There we go.
525
00:22:36,783 --> 00:22:39,103
Don't know if anyone knows
Paul's dad at all?
526
00:22:40,783 --> 00:22:42,822
OK, as ever, the Technical will be
judged blind.
527
00:22:42,823 --> 00:22:45,982
We're going to have ask these two
pretties to leave the tent.
528
00:22:45,983 --> 00:22:48,182
Off you pop.
Bye. OK.
529
00:22:48,183 --> 00:22:49,262
Where are they going?
530
00:22:49,263 --> 00:22:50,982
Prue is crimping
Paul's hair for the judges.
531
00:22:50,983 --> 00:22:53,302
He likes to look nice.
It's worth the effort.
532
00:22:53,303 --> 00:22:58,302
For your Technical Challenge, Paul
would like you to make 12 fig rolls.
533
00:22:58,303 --> 00:23:00,822
Controversial,
I can hear you thinking.
534
00:23:00,823 --> 00:23:02,702
Are they biscuits or are they cakes?
535
00:23:02,703 --> 00:23:05,462
Yeah, I can feel a court case
coming on.
536
00:23:05,463 --> 00:23:10,662
Your fig rolls must use a soft
biscuit dough and be filled
537
00:23:10,663 --> 00:23:14,502
with a lightly spiced fig filling.
538
00:23:14,503 --> 00:23:16,822
There's something else...
Identical in shape and size.
539
00:23:16,823 --> 00:23:18,822
They need to be identical
in shape and size.
540
00:23:18,823 --> 00:23:21,662
It's a given at this point.
Who knew, who knew?
541
00:23:21,663 --> 00:23:23,342
But you have just 90 minutes.
542
00:23:23,343 --> 00:23:26,103
On your marks... Get set... Bake!
543
00:23:28,383 --> 00:23:31,182
The bakers have only
an hour and a half,
544
00:23:31,183 --> 00:23:32,862
and Paul's pared down recipe...
545
00:23:32,863 --> 00:23:34,302
Oh, my God.
546
00:23:34,303 --> 00:23:37,542
..to create 12 perfect fig rolls.
547
00:23:37,543 --> 00:23:38,902
I've never even eaten a fig roll.
548
00:23:38,903 --> 00:23:41,822
It's just about getting the right
texture, the right taste, obviously,
549
00:23:41,823 --> 00:23:44,462
if it's Paul's dad's favourite,
then they've got to taste amazing.
550
00:23:44,463 --> 00:23:46,062
I got the worst comments
this morning.
551
00:23:46,063 --> 00:23:47,942
I want to try and redeem myself
a bit.
552
00:23:47,943 --> 00:23:49,103
What could go wrong?
553
00:23:50,263 --> 00:23:53,022
So, Mr Hollywood, fig rolls?
554
00:23:53,023 --> 00:23:55,022
That's a bit of a simple
challenge, isn't it?
555
00:23:55,023 --> 00:23:57,822
It's not as easy
as they probably think.
556
00:23:57,823 --> 00:23:59,982
There's several areas
where they could fall down.
557
00:23:59,983 --> 00:24:02,342
One is the actual biscuit
dough on the outside.
558
00:24:02,343 --> 00:24:03,742
Which is quite cakey, isn't it?
559
00:24:03,743 --> 00:24:05,982
It is very soft, very crumbly.
560
00:24:05,983 --> 00:24:08,542
If it's too crumbly, the whole thing
will fall to pieces.
561
00:24:08,543 --> 00:24:12,382
Two, it's about the accuracy
of how you cut it so they all look
562
00:24:12,383 --> 00:24:13,622
exactly the same.
563
00:24:13,623 --> 00:24:16,702
And then three, the temptation
is to overbake these and try
564
00:24:16,703 --> 00:24:18,262
and put a strong colour on.
565
00:24:18,263 --> 00:24:19,782
Very nice, pale biscuit colours.
566
00:24:19,783 --> 00:24:20,862
It is.
567
00:24:20,863 --> 00:24:23,422
Now, the figs are beautifully
balanced with cinnamon,
568
00:24:23,423 --> 00:24:25,462
hint of ginger, that stem ginger
right in the back,
569
00:24:25,463 --> 00:24:26,502
they're delicious.
570
00:24:26,503 --> 00:24:29,462
I remember growing up with my dad,
eating these, watching the wrestling
571
00:24:29,463 --> 00:24:31,782
on a Saturday afternoon.
How many could he eat?
572
00:24:31,783 --> 00:24:33,582
He'd probably go through a packet.
573
00:24:33,583 --> 00:24:35,423
Well, roll on, fig rolls!
574
00:24:38,983 --> 00:24:40,062
Here we go.
575
00:24:40,063 --> 00:24:44,062
Just says using the creaming method,
make the biscuit dough.
576
00:24:44,063 --> 00:24:47,742
Very simple instructions -
make the biscuit dough.
577
00:24:47,743 --> 00:24:49,862
This guy sells recipe books, mate!
578
00:24:49,863 --> 00:24:53,422
So, we've got unsalted butter,
muscovado sugar and some
579
00:24:53,423 --> 00:24:55,302
icing sugar for dusting.
580
00:24:55,303 --> 00:24:56,662
I'm a bit confused.
581
00:24:56,663 --> 00:24:58,502
I did a dough with the icing sugar.
582
00:24:58,503 --> 00:25:01,862
I think the muscovado might be
for the figs, but I'm not sure.
583
00:25:01,863 --> 00:25:05,222
In the fridge now for 30 minutes.
584
00:25:05,223 --> 00:25:07,702
What's this?
Figs. Oh, they're figs.
585
00:25:07,703 --> 00:25:09,222
They look delicious, don't they?
586
00:25:09,223 --> 00:25:10,342
Have one.
587
00:25:10,343 --> 00:25:12,782
They don't look like
monkey testicles in any way.
588
00:25:12,783 --> 00:25:16,502
Cook the figs in the sugar and water
until thick and blitz into a paste
589
00:25:16,503 --> 00:25:17,582
with the spices.
590
00:25:17,583 --> 00:25:19,142
How much? He doesn't even say that.
591
00:25:19,143 --> 00:25:21,702
Paul said lightly spiced,
so I'm not going to put loads in.
592
00:25:21,703 --> 00:25:23,622
Adding a tiny bit of spices at
a time.
593
00:25:23,623 --> 00:25:26,102
Because like Paul said
last week, you can always add,
594
00:25:26,103 --> 00:25:27,822
but you can't take away.
595
00:25:27,823 --> 00:25:29,822
I'm thinking a healthy amount,
I think.
596
00:25:29,823 --> 00:25:30,902
Whoops.
597
00:25:30,903 --> 00:25:33,262
I'm going minimal, he said lightly,
light, light, light.
598
00:25:33,263 --> 00:25:35,942
My doubting says that they can't
taste any of the spices.
599
00:25:35,943 --> 00:25:38,623
I don't think I can taste
anything but sweetness.
600
00:25:40,663 --> 00:25:42,022
My dough's had its 30 minutes,
601
00:25:42,023 --> 00:25:44,702
just rolling it out to the rectangle
that I've drawn.
602
00:25:44,703 --> 00:25:46,543
Quite hard to actually roll it out.
603
00:25:47,623 --> 00:25:49,943
It's just, it's so soft, this dough.
604
00:25:51,983 --> 00:25:53,622
Bakers, you are halfway through.
605
00:25:53,623 --> 00:25:56,742
You've got 45 minutes left.
606
00:25:56,743 --> 00:25:58,902
Just looking for one of
Prue's earrings.
607
00:25:58,903 --> 00:26:02,182
So divide the fig filling
down the middle of each strip.
608
00:26:02,183 --> 00:26:05,542
Just going to pipe the filling in,
just to make it neater.
609
00:26:05,543 --> 00:26:08,382
Doesn't look very appealing,
does it?
610
00:26:08,383 --> 00:26:09,782
And then roll.
611
00:26:09,783 --> 00:26:11,422
How do I roll it?
612
00:26:11,423 --> 00:26:13,542
I'm rolling it like a Swiss roll,
cos you know,
613
00:26:13,543 --> 00:26:15,062
I make Swiss rolls
all the time.
614
00:26:15,063 --> 00:26:17,542
It says roll and seal -
they're kind of rolled.
615
00:26:17,543 --> 00:26:19,902
I'm not that confident
in my technique.
616
00:26:19,903 --> 00:26:21,502
There's something not quite right.
617
00:26:21,503 --> 00:26:22,823
Man, they are sticky.
618
00:26:24,543 --> 00:26:26,262
I hope I can pull it back.
619
00:26:26,263 --> 00:26:29,822
Cut each roll into six equal pieces
and transfer
620
00:26:29,823 --> 00:26:31,982
onto a lined baking sheet.
621
00:26:31,983 --> 00:26:34,582
They might be a bit small,
but, oh, well.
622
00:26:34,583 --> 00:26:37,102
Six and six, 12 fig rolls.
623
00:26:37,103 --> 00:26:38,262
Michael, no.
624
00:26:38,263 --> 00:26:39,382
What have I done?
625
00:26:39,383 --> 00:26:40,542
How many? Six.
626
00:26:40,543 --> 00:26:41,942
12. Cut them in half quick.
627
00:26:41,943 --> 00:26:43,022
Cut them in half.
628
00:26:43,023 --> 00:26:44,943
Oh, that was close.
629
00:26:46,343 --> 00:26:49,902
Half an hour of fig roll fun
left, people.
630
00:26:49,903 --> 00:26:52,982
Run a fork along the top of the fig
rolls to decorate with visible lines
631
00:26:52,983 --> 00:26:54,422
and to slightly flatten them.
632
00:26:54,423 --> 00:26:56,782
So I'm just going to do
a light imprint there.
633
00:26:56,783 --> 00:27:00,622
They're not like 100%, are they,
but they're not bad.
634
00:27:00,623 --> 00:27:03,462
Oh, my God, looks perfect,
you should see mine.
635
00:27:03,463 --> 00:27:05,302
Do you know you've got biscuit
in your hair?
636
00:27:05,303 --> 00:27:07,622
I like it like that.
That's kind of... Yeah.
637
00:27:07,623 --> 00:27:08,782
Do you want me to put it back?
638
00:27:08,783 --> 00:27:10,342
It just makes it look
like I've tried.
639
00:27:10,343 --> 00:27:11,662
Just got to bake them now.
640
00:27:11,663 --> 00:27:13,662
The question is, how long
do you bake them for?
641
00:27:13,663 --> 00:27:15,182
I'll just give Paul's dad a ring.
642
00:27:15,183 --> 00:27:16,742
Do you know his number?
643
00:27:16,743 --> 00:27:18,662
I don't think they're going
to take very long.
644
00:27:18,663 --> 00:27:20,142
I might give them 20 minutes,
645
00:27:20,143 --> 00:27:22,062
I'm just going for golden brown.
That's my aim.
646
00:27:22,063 --> 00:27:24,982
I reckon 15 minutes.
647
00:27:24,983 --> 00:27:26,462
I'm egg washing them.
648
00:27:26,463 --> 00:27:28,422
It doesn't say to do,
but we've been given
649
00:27:28,423 --> 00:27:29,862
an extra egg, so...
650
00:27:29,863 --> 00:27:31,743
And it always makes things
look nice.
651
00:27:34,783 --> 00:27:36,183
Be good. Be good.
652
00:27:39,583 --> 00:27:43,262
I don't feel like they're
a car crash, so that's good.
653
00:27:43,263 --> 00:27:46,142
I've looked at them, but I don't
know what I was looking for.
654
00:27:46,143 --> 00:27:48,023
Do you want to play a game?
655
00:27:50,503 --> 00:27:52,142
Everyone always starts
with scissors.
656
00:27:52,143 --> 00:27:54,102
Is that a thing?
Yeah, should've gone with...
657
00:27:54,103 --> 00:27:56,302
OK, ready? OK.
658
00:27:56,303 --> 00:27:57,622
Still went with scissors.
659
00:27:57,623 --> 00:28:00,303
They're beginning to go brown
around the edges.
660
00:28:03,103 --> 00:28:04,462
Speak to the people, Noel.
661
00:28:04,463 --> 00:28:06,662
You have five minutes remaining.
662
00:28:06,663 --> 00:28:08,422
I'm going to take them out.
663
00:28:08,423 --> 00:28:11,143
Only one person's got theirs out
yet, so...
664
00:28:12,183 --> 00:28:13,302
I'm OK.
665
00:28:13,303 --> 00:28:15,062
I think I'm going to take mine out.
666
00:28:15,063 --> 00:28:16,942
Yes, I'm happy.
667
00:28:16,943 --> 00:28:18,022
No, I'm not.
668
00:28:18,023 --> 00:28:20,103
Oh, no, I am.
No, I'm not.
669
00:28:22,423 --> 00:28:24,022
They look fig rollish to me.
670
00:28:24,023 --> 00:28:27,262
One, two, three, four, five, six.
671
00:28:27,263 --> 00:28:29,222
I thought I didn't have
the right number then.
672
00:28:29,223 --> 00:28:31,662
Eight, nine, ten, 11.
673
00:28:31,663 --> 00:28:32,982
Oh! No.
674
00:28:32,983 --> 00:28:34,222
How did I do that?
675
00:28:34,223 --> 00:28:35,782
I'm in trouble.
676
00:28:35,783 --> 00:28:38,702
Bakers, you have one minute left.
677
00:28:38,703 --> 00:28:41,022
Dust with icing sugar.
678
00:28:41,023 --> 00:28:43,462
I've never dusted things
with such care.
679
00:28:43,463 --> 00:28:45,743
Trying to put similar ones together.
680
00:28:48,263 --> 00:28:50,422
And they are done.
681
00:28:50,423 --> 00:28:54,823
Bakers, that is the end of
your Technical Challenge.
682
00:28:56,903 --> 00:28:58,742
David's look actually identical.
683
00:28:58,743 --> 00:29:00,582
How do yours look so good?
684
00:29:00,583 --> 00:29:02,342
I definitely did 11.
685
00:29:02,343 --> 00:29:03,542
I'm a moron.
686
00:29:03,543 --> 00:29:06,382
Please bring your fig rolls and
place them behind the photograph
687
00:29:06,383 --> 00:29:07,383
of your choice.
688
00:29:09,183 --> 00:29:10,942
I'll swap.
689
00:29:10,943 --> 00:29:12,262
Yours are cute.
690
00:29:12,263 --> 00:29:17,142
Paul and Prue are looking for 12
identical fig rolls with a smooth,
691
00:29:17,143 --> 00:29:20,662
soft biscuit and a filling
which perfectly balances cinnamon,
692
00:29:20,663 --> 00:29:21,703
ginger and fig.
693
00:29:23,303 --> 00:29:25,302
Right, shall we start over here,
then, Prue?
694
00:29:25,303 --> 00:29:27,422
They're a bit... Flat.
695
00:29:27,423 --> 00:29:28,782
And slightly overbaked as well.
696
00:29:28,783 --> 00:29:30,942
Yeah. They actually
taste rather good.
697
00:29:30,943 --> 00:29:32,263
The pastry's nice.
698
00:29:33,783 --> 00:29:36,342
Now, these - not a bad colour.
699
00:29:36,343 --> 00:29:38,782
They look absolutely identical,
don't they.
700
00:29:38,783 --> 00:29:40,422
They do.
701
00:29:40,423 --> 00:29:43,262
The pastry's slightly cakey.
702
00:29:43,263 --> 00:29:45,662
But still crisp.
The flavour's good.
703
00:29:45,663 --> 00:29:47,662
Now, this one looks a nice colour.
704
00:29:47,663 --> 00:29:49,063
Bit small.
705
00:29:52,463 --> 00:29:53,702
Getting the ginger.
706
00:29:53,703 --> 00:29:55,182
It's strong in ginger.
707
00:29:55,183 --> 00:29:56,422
Wow.
708
00:29:56,423 --> 00:29:59,662
Now, this mixture's gone quite
flat, but they are all the same.
709
00:29:59,663 --> 00:30:01,822
The balance is there
with the flavours.
710
00:30:01,823 --> 00:30:02,902
Very nice.
711
00:30:02,903 --> 00:30:06,822
This one's not been mixed properly.
It's broken up. It's overbaked.
712
00:30:06,823 --> 00:30:10,662
Yeah, pastry's quite tough too,
that's because it's been overworked.
713
00:30:10,663 --> 00:30:12,942
This is more like the right shape.
714
00:30:12,943 --> 00:30:15,462
It is nice.
And they're quite nice and full.
715
00:30:15,463 --> 00:30:17,622
Oh, nice pastry.
It's got...
716
00:30:17,623 --> 00:30:19,702
Some ginger in it.
Yeah, and cinnamon.
717
00:30:19,703 --> 00:30:20,742
Just a bit.
718
00:30:20,743 --> 00:30:22,622
Now, this one, some are
flat and some are thin.
719
00:30:22,623 --> 00:30:23,942
It's how they've rolled it up.
720
00:30:23,943 --> 00:30:26,863
And they're not absolutely
the same shape, but they're...
721
00:30:28,223 --> 00:30:29,342
Yeah.
722
00:30:29,343 --> 00:30:32,222
It's the flavours, I'm not getting
the cinnamon or ginger.
723
00:30:32,223 --> 00:30:34,262
Well, these aren't flattened at all.
724
00:30:34,263 --> 00:30:36,622
No, they're not flattened.
But they are very beautiful.
725
00:30:36,623 --> 00:30:38,542
Plenty of filling in it
and they are neat.
726
00:30:38,543 --> 00:30:41,222
I think that's very delicious.
727
00:30:41,223 --> 00:30:44,222
It's got just a hint of cinnamon
and a hint of ginger.
728
00:30:44,223 --> 00:30:46,342
Now, there's an issue here
with the dough itself,
729
00:30:46,343 --> 00:30:48,862
the pastry's very soft and it's
flattened out and this one
730
00:30:48,863 --> 00:30:50,742
actually has only got 11.
731
00:30:50,743 --> 00:30:52,062
You're absolutely right.
732
00:30:52,063 --> 00:30:54,382
The least of their problems!
733
00:30:54,383 --> 00:30:56,062
That is not a fig roll.
734
00:30:56,063 --> 00:30:58,062
I can't believe they've
actually egg washed it.
735
00:30:58,063 --> 00:30:59,142
It's like a sausage roll.
736
00:30:59,143 --> 00:31:01,582
It is like a sausage roll,
but they're very neat.
737
00:31:01,583 --> 00:31:04,902
It's quite tough, that pastry,
isn't it? It is a bit.
738
00:31:04,903 --> 00:31:08,102
These are a little bit flat
and uneven. See how rough it is?
739
00:31:08,103 --> 00:31:11,902
It needed a little bit longer
just folding together.
740
00:31:11,903 --> 00:31:13,782
And a lot of ginger.
741
00:31:13,783 --> 00:31:16,382
Last but not least, again,
this is a problem with the dough,
742
00:31:16,383 --> 00:31:19,302
it's very mottled.
It's not smooth.
743
00:31:19,303 --> 00:31:21,342
That's got a punch with the spice
as well.
744
00:31:21,343 --> 00:31:22,942
Yes, slightly overflavoured.
745
00:31:22,943 --> 00:31:24,742
Yes, it is.
746
00:31:24,743 --> 00:31:28,822
Prue and Paul will now rank
the fig rolls from worst to best.
747
00:31:28,823 --> 00:31:31,702
12th place is this one.
748
00:31:31,703 --> 00:31:32,742
Helena.
749
00:31:32,743 --> 00:31:35,982
You were one short and they were
a fair old disaster.
750
00:31:35,983 --> 00:31:39,662
The person in 11th spot is this one.
751
00:31:39,663 --> 00:31:42,862
You egg washed them -
it's not a sausage roll.
752
00:31:42,863 --> 00:31:44,422
Steph came tenth.
753
00:31:44,423 --> 00:31:46,822
Ninth was Amelia, eighth Michelle.
754
00:31:46,823 --> 00:31:48,342
Priya came seventh.
755
00:31:48,343 --> 00:31:52,342
Henry was sixth, Rosie fifth
and Michael fourth.
756
00:31:52,343 --> 00:31:54,262
In third spot, we have this one.
757
00:31:54,263 --> 00:31:56,102
These were pretty good.
758
00:31:56,103 --> 00:31:57,462
Do you like your fig rolls, Phil?
759
00:31:57,463 --> 00:31:59,182
No.
760
00:31:59,183 --> 00:32:01,782
It's a shame.
You just overbaked them slightly.
761
00:32:01,783 --> 00:32:03,382
But they were nice. Thank you.
762
00:32:03,383 --> 00:32:05,503
And in second place was this one.
763
00:32:07,743 --> 00:32:08,942
David.
764
00:32:08,943 --> 00:32:10,622
They were absolutely perfect,
765
00:32:10,623 --> 00:32:14,342
except they were, funnily enough
for a roll, too round.
766
00:32:14,343 --> 00:32:16,742
And in first spot, Alice.
767
00:32:16,743 --> 00:32:17,983
Well done.
768
00:32:22,063 --> 00:32:24,462
Pastry's nice and smooth,
your filling was good
769
00:32:24,463 --> 00:32:27,823
and it was baked almost perfectly.
770
00:32:30,223 --> 00:32:32,582
What?!
771
00:32:32,583 --> 00:32:34,382
Yeah, I won a Technical!
It's amazing.
772
00:32:34,383 --> 00:32:35,422
I can't believe that.
773
00:32:35,423 --> 00:32:38,382
Never made a fig roll before,
probably won't make them again.
774
00:32:38,383 --> 00:32:40,342
Third?
775
00:32:40,343 --> 00:32:42,622
Yes, I'll take that.
776
00:32:42,623 --> 00:32:46,022
Paul looked like he wanted to kill
whoever put that egg glaze on.
777
00:32:46,023 --> 00:32:47,982
It's not looking good for me.
778
00:32:47,983 --> 00:32:50,222
Today was a bit disappointing,
a bit downheartening,
779
00:32:50,223 --> 00:32:51,982
{\an5}but start fresh tomorrow,
780
00:32:51,983 --> 00:32:53,262
{\an5}just throw everything at it.
781
00:32:53,263 --> 00:32:55,862
{\an5}I know I have to nail
the Showstopper.
782
00:32:55,863 --> 00:32:57,663
{\an5}if I don't, then I go home.
783
00:33:03,943 --> 00:33:06,302
{\an5}Just the Showstopper Challenge
remains.
784
00:33:06,303 --> 00:33:08,702
{\an5}The bakers' last chance
to prove themselves,
785
00:33:08,703 --> 00:33:12,823
before one is crowned Star Baker
and another leaves the tent.
786
00:33:15,663 --> 00:33:16,902
Hello, bakers.
787
00:33:16,903 --> 00:33:21,942
Today, Paul and Prue would like you
to make an edible masterpiece,
788
00:33:21,943 --> 00:33:25,582
in the form of a 3D
biscuit sculpture.
789
00:33:25,583 --> 00:33:28,142
You are going to have
to treat your biscuit dough
790
00:33:28,143 --> 00:33:30,142
like a sculptor
would treat their clay.
791
00:33:30,143 --> 00:33:33,582
You've basically got to be
the Michelangelo of dough.
792
00:33:33,583 --> 00:33:36,102
Wow, really?
I'm rapping information now.
793
00:33:36,103 --> 00:33:37,142
Yeah, OK, loving it.
794
00:33:37,143 --> 00:33:39,862
The judges are going to be looking
for different shapes, textures
795
00:33:39,863 --> 00:33:42,302
and thicknesses of biscuit,
all combined together to make
796
00:33:42,303 --> 00:33:45,102
a stunning 3D biscuit sculpture.
797
00:33:45,103 --> 00:33:46,742
I never tire of saying those words.
798
00:33:46,743 --> 00:33:48,582
You have four hours.
799
00:33:48,583 --> 00:33:50,022
On your marks... Get set...
800
00:33:50,023 --> 00:33:51,223
Bake!
801
00:33:52,863 --> 00:33:56,022
Melt butter, sugar and syrup.
802
00:33:56,023 --> 00:33:58,142
I'm feeling quite nervous,
because I'm worrying
803
00:33:58,143 --> 00:34:00,462
I've bitten off
more than I can chew.
804
00:34:00,463 --> 00:34:02,422
With what's happened
so far this weekend,
805
00:34:02,423 --> 00:34:05,102
it's going to have to be good.
So, it's a little bit more pressure.
806
00:34:05,103 --> 00:34:07,302
I just want to be able
to get through the Showstopper
807
00:34:07,303 --> 00:34:10,262
without having to panic that,
if anything goes wrong, I'm out.
808
00:34:10,263 --> 00:34:12,502
Just not making
things easy for myself.
809
00:34:12,503 --> 00:34:14,662
This is a really jolly challenge.
810
00:34:14,663 --> 00:34:19,142
It's technically difficult
and it's very creative.
811
00:34:19,143 --> 00:34:21,702
You could pretty much make
anything in biscuit.
812
00:34:21,703 --> 00:34:23,262
But they've got to think of
something
813
00:34:23,263 --> 00:34:26,022
that's going to impart flavour
but also be structurally sound.
814
00:34:26,023 --> 00:34:27,382
Would you use a shortbread?
815
00:34:27,383 --> 00:34:29,142
Possibly, if it's strong enough.
816
00:34:29,143 --> 00:34:30,942
I reckon a lot of people
will go for gingerbread
817
00:34:30,943 --> 00:34:33,902
because it's stable, and it actually
tastes good, baked properly.
818
00:34:33,903 --> 00:34:35,062
This is a sculpture,
819
00:34:35,063 --> 00:34:37,782
so, of course, we want it
to look absolutely amazing.
820
00:34:37,783 --> 00:34:39,622
But this is a baking competition.
821
00:34:39,623 --> 00:34:41,702
Frankly, if it doesn't taste good,
822
00:34:41,703 --> 00:34:43,703
I don't care how beautiful it is.
823
00:34:44,903 --> 00:34:46,582
Helena, hello. Hi.
824
00:34:46,583 --> 00:34:48,502
Tell us all about your sculpture.
825
00:34:48,503 --> 00:34:51,542
I'm making a spider
coming out of an egg.
826
00:34:51,543 --> 00:34:53,102
Of course you are. Brilliant.
827
00:34:53,103 --> 00:34:55,742
So delicious,
they make your mouth water.
828
00:34:55,743 --> 00:34:58,462
Helena's chocolate orange
tarantula will scuttle out of
829
00:34:58,463 --> 00:35:00,422
{\an5}a shortbread egg, flavoured with
830
00:35:00,423 --> 00:35:02,582
{\an5}lemon zest and Earl Grey tea leaves.
831
00:35:02,583 --> 00:35:04,262
I tried Earl Grey
shortbread years ago,
832
00:35:04,263 --> 00:35:06,062
and I couldn't find a recipe for it.
833
00:35:06,063 --> 00:35:08,422
So, I tried adding tea
just out of the tea bag.
834
00:35:08,423 --> 00:35:09,582
That sounds a good idea.
835
00:35:09,583 --> 00:35:11,422
It's very original.
836
00:35:11,423 --> 00:35:15,062
Steph's animal inspiration
is a little more cuddly.
837
00:35:15,063 --> 00:35:17,862
So my bis-cat is called Ginge.
838
00:35:17,863 --> 00:35:19,982
I've got cats, I haven't
got a ginger cat,
839
00:35:19,983 --> 00:35:21,822
but I would love a ginger cat.
840
00:35:21,823 --> 00:35:26,102
Her bis-cat will have a brandy snap
tail and a spiced shortbread fur.
841
00:35:26,103 --> 00:35:29,182
She'll mould the rest of its
anatomy from her punchy gingerbread.
842
00:35:29,183 --> 00:35:31,382
I love a bit of ginger,
so it's all going in,
843
00:35:31,383 --> 00:35:33,942
and if they don't like it, I do.
844
00:35:33,943 --> 00:35:35,822
Whatever biscuit they've chosen...
845
00:35:35,823 --> 00:35:38,102
Quite a lot of my sculpture
is lemon shortbread.
846
00:35:38,103 --> 00:35:39,942
..it not only needs
to be delicious...
847
00:35:39,943 --> 00:35:43,302
This is cardamom, pistachio,
coconut.
848
00:35:43,303 --> 00:35:44,742
I just like the flavours.
849
00:35:44,743 --> 00:35:47,302
..but also able to support
the impressive sculptures
850
00:35:47,303 --> 00:35:48,942
the judges are expecting.
851
00:35:48,943 --> 00:35:50,582
A lot of biscuit dough.
852
00:35:50,583 --> 00:35:53,702
It needs to be strong, it's not
going to be crumbly at all.
853
00:35:53,703 --> 00:35:57,662
I think my mixer's having a bit
of a hard time at the moment.
854
00:35:57,663 --> 00:36:01,222
And the larger they go, the sturdier
their biscuit will have to be.
855
00:36:01,223 --> 00:36:04,662
I am making a really big chicken.
856
00:36:04,663 --> 00:36:07,942
She's made of a spicy gingerbread,
to reflect her spicy character.
857
00:36:07,943 --> 00:36:10,222
She's the chicken that
survived our fox attack.
858
00:36:10,223 --> 00:36:13,302
So, she's a really tough,
independent woman, that chicken.
859
00:36:13,303 --> 00:36:16,302
{\an5}Rosie's replica of
her favourite chicken, Legs,
860
00:36:16,303 --> 00:36:19,742
{\an5}will be made from 212
individual biscuits.
861
00:36:19,743 --> 00:36:22,342
I think I've been really ambitious,
probably over ambitious.
862
00:36:22,343 --> 00:36:24,462
I think I'm doing the most
biscuits and the biggest thing,
863
00:36:24,463 --> 00:36:28,982
so that's obviously making me feel
super relaxed and super confident!
864
00:36:28,983 --> 00:36:32,382
Phil is also creating
a tribute to a cherished pet.
865
00:36:32,383 --> 00:36:34,982
Me and my sister had
a little tortoise called Tina,
866
00:36:34,983 --> 00:36:36,742
but she's no longer with us.
867
00:36:36,743 --> 00:36:39,302
The tortoise - my sister is,
but the tortoise is not.
868
00:36:39,303 --> 00:36:42,782
{\an8}He'll fashion the dear departed
Tina's shell from a sugar biscuit
869
00:36:42,783 --> 00:36:46,222
{\an8}covered in Florentines and her head
and legs from brandy snap.
870
00:36:46,223 --> 00:36:49,062
Used to take it for a walk down the
park? Yeah I'd take it for a drag.
871
00:36:49,063 --> 00:36:50,542
On a string?
872
00:36:50,543 --> 00:36:51,983
On a skateboard? Yeah.
873
00:36:53,983 --> 00:36:55,142
How did he die?
874
00:36:55,143 --> 00:36:57,102
I don't know,
possibly old age, yeah.
875
00:36:57,103 --> 00:36:58,662
What did your tortoise die of, Phil?
876
00:36:58,663 --> 00:37:00,582
"Don't know, didn't look into it."
877
00:37:00,583 --> 00:37:04,102
Didn't even bury it,
just put it in a skip.
878
00:37:04,103 --> 00:37:05,982
Michael is adding
to the growing menagerie.
879
00:37:05,983 --> 00:37:09,342
I'm making a Highland cow,
it's called Hamish.
880
00:37:09,343 --> 00:37:12,382
When I was a kid, we used to explore
the Highlands a lot,
881
00:37:12,383 --> 00:37:13,782
cos that's where we lived.
882
00:37:13,783 --> 00:37:16,022
So it's based on my memories
of those when I was wee.
883
00:37:16,023 --> 00:37:19,822
His bovine biscuit sculpture will
feature two types of gingerbread.
884
00:37:19,823 --> 00:37:21,582
{\an8}Its fur will be
chocolate and orange,
885
00:37:21,583 --> 00:37:23,982
{\an8}while the head itself
will be more piquant.
886
00:37:23,983 --> 00:37:26,662
The judges might think it's got
a bit too much chilli in it.
887
00:37:26,663 --> 00:37:28,822
I'm adding five teaspoons.
888
00:37:28,823 --> 00:37:32,622
I like it to be a real kick,
I like it to be fiery.
889
00:37:32,623 --> 00:37:35,822
And his is not the only
sculpture packing heat.
890
00:37:35,823 --> 00:37:37,382
I'm making a dragon.
891
00:37:37,383 --> 00:37:40,862
I wanted to make something
my little boys'll find impressive.
892
00:37:40,863 --> 00:37:42,142
The wings of Priya's dragon
893
00:37:42,143 --> 00:37:44,582
will be covered in delicate
langue de chat biscuits,
894
00:37:44,583 --> 00:37:48,582
while its brandy snap flames stand
ready to ward off any rivals.
895
00:37:48,583 --> 00:37:50,582
Michelle is doing a dragon too.
896
00:37:50,583 --> 00:37:53,342
Star Baker Michelle.
897
00:37:53,343 --> 00:37:55,702
No pressure, no pressure at all.
898
00:37:55,703 --> 00:37:58,102
Priya's is probably going
to be way better than mine.
899
00:37:58,103 --> 00:38:00,422
Just hope I manage to finish
it on time.
900
00:38:00,423 --> 00:38:04,582
For her dragon, Michelle's going all
out for the four types of biscuit,
901
00:38:04,583 --> 00:38:07,822
including a cardamom and pistachio
neck and gingerbread wings.
902
00:38:07,823 --> 00:38:09,342
Well, obviously, I am Welsh,
903
00:38:09,343 --> 00:38:11,622
so I have to go with
Dewi, y Ddraig Gymraeg,
904
00:38:11,623 --> 00:38:13,142
which is the Welsh Dragon.
905
00:38:13,143 --> 00:38:17,302
It's also the emblem of the rugby
team that I support, the Scarlets,
906
00:38:17,303 --> 00:38:19,382
so I'm doing it for Wales today.
907
00:38:19,383 --> 00:38:22,062
I'm lining my tin
with a gingerbread.
908
00:38:22,063 --> 00:38:23,542
This is the body of the chicken.
909
00:38:23,543 --> 00:38:26,182
This is either the top or bottom
half, they're interchangeable.
910
00:38:26,183 --> 00:38:27,262
These are my wings.
911
00:38:27,263 --> 00:38:29,422
Getting their larger
building blocks in the oven
912
00:38:29,423 --> 00:38:31,102
as quickly as possible is vital.
913
00:38:31,103 --> 00:38:34,102
This is going to be
the head of Ginger.
914
00:38:34,103 --> 00:38:36,102
Might have gone a bit thin on this.
915
00:38:36,103 --> 00:38:39,102
I am cutting out hair-shaped bits
of chocolate orange dough,
916
00:38:39,103 --> 00:38:41,182
so it bakes onto the gingerbread.
917
00:38:41,183 --> 00:38:43,062
It's sort of a Cubist cow.
918
00:38:43,063 --> 00:38:45,582
In. Be kind!
919
00:38:45,583 --> 00:38:47,982
The longer they take,
the less time the bakers
920
00:38:47,983 --> 00:38:51,062
will have for their equally
essential smaller biscuits.
921
00:38:51,063 --> 00:38:53,102
I'm the modelling the spider
by hand.
922
00:38:53,103 --> 00:38:54,342
They're beautiful creatures.
923
00:38:54,343 --> 00:38:56,862
I've piped my combs, wattles,
feet and a beak.
924
00:38:56,863 --> 00:38:58,262
All the essentials for a chicken.
925
00:38:58,263 --> 00:39:00,382
And then I'll get going
on all the feather ones.
926
00:39:00,383 --> 00:39:01,902
Time pressure is really on now.
927
00:39:01,903 --> 00:39:05,062
Good morning, Henry. Hello, Henry.
Hi, darling. This looks interesting.
928
00:39:05,063 --> 00:39:07,142
Right, biscuit sculpture,
what are you doing?
929
00:39:07,143 --> 00:39:08,582
Yes, I'm making an organ.
930
00:39:08,583 --> 00:39:10,902
Kidney? Heart? Lung?
931
00:39:10,903 --> 00:39:13,542
The church one. Oh, right. Ah, OK.
932
00:39:13,543 --> 00:39:14,902
That wasn't specific enough.
933
00:39:14,903 --> 00:39:17,302
{\an8}Henry's pulling out all
the stops with his organ,
934
00:39:17,303 --> 00:39:20,702
{\an8}adorning its gingerbread body
with edible stained glass windows
935
00:39:20,703 --> 00:39:22,662
{\an8}and towering brandy snap pipes.
936
00:39:22,663 --> 00:39:24,782
How big's your organ
going to be, Henry?
937
00:39:24,783 --> 00:39:26,223
Well...
938
00:39:27,623 --> 00:39:29,782
Probably about, sort of
the size of this baking sheet
939
00:39:29,783 --> 00:39:31,862
and then about that tall.
That's the plan.
940
00:39:31,863 --> 00:39:33,542
I'm going to have
to take Paul away now.
941
00:39:33,543 --> 00:39:37,022
Please take him away... If that's
OK. ..please. Thanks, Henry.
942
00:39:37,023 --> 00:39:40,382
Jamie's also looking to strike
a chord with his sculpture.
943
00:39:40,383 --> 00:39:43,982
I'm making a guitar,
because I play the guitar.
944
00:39:43,983 --> 00:39:47,582
This is just like the various parts,
I don't even know what it's called,
945
00:39:47,583 --> 00:39:49,382
but it's the bit that
the strings go into.
946
00:39:49,383 --> 00:39:51,822
{\an8}The bridge, neck, back
and sides of his guitar
947
00:39:51,823 --> 00:39:53,902
{\an8}will be made from
chocolate gingerbread.
948
00:39:53,903 --> 00:39:55,982
{\an8}While for the top,
he's revisiting a biscuit
949
00:39:55,983 --> 00:39:58,262
from yesterday's
Signature Challenge.
950
00:39:58,263 --> 00:40:00,622
This is lemon shortbread.
951
00:40:00,623 --> 00:40:02,942
It's actually a different shortbread
recipe so,
952
00:40:02,943 --> 00:40:05,062
hopefully it will go a bit better.
953
00:40:05,063 --> 00:40:06,742
Everyone else seems to be
sophisticated
954
00:40:06,743 --> 00:40:08,382
and has all these
fancy stencil things,
955
00:40:08,383 --> 00:40:10,342
I've got some
recycled paper from work.
956
00:40:10,343 --> 00:40:11,462
So I'm making flowers.
957
00:40:11,463 --> 00:40:13,782
They're going to look like flowers
from like another planet.
958
00:40:13,783 --> 00:40:16,822
David not only wants his
extraterrestrial blooms
959
00:40:16,823 --> 00:40:19,542
to look stellar, but the taste
to be out of this world.
960
00:40:19,543 --> 00:40:21,222
Flavour's the thing
I care about the most.
961
00:40:21,223 --> 00:40:23,902
So, this one is fennel and lime,
then a grapefruit and caraway.
962
00:40:23,903 --> 00:40:26,142
And another one cardamom and lemon.
963
00:40:26,143 --> 00:40:27,182
Quite citrusy.
964
00:40:27,183 --> 00:40:29,382
Yeah, and the idea is hopefully
to get the citrus first
965
00:40:29,383 --> 00:40:31,742
and then the spice comes through
fragrantly afterwards.
966
00:40:31,743 --> 00:40:34,902
I think if you can pull it off,
it will be brilliant.
967
00:40:34,903 --> 00:40:39,062
This is the sea, sort of
piping waves and stuff.
968
00:40:39,063 --> 00:40:41,622
Trying to recreate when I went
swimming with dolphins as a kid.
969
00:40:41,623 --> 00:40:45,782
{\an5}As well as a Viennese whirl ocean,
Amelia's seascape will feature three
970
00:40:45,783 --> 00:40:48,422
{\an5}large waves made from
stacked lemon shortbread.
971
00:40:48,423 --> 00:40:50,102
My main worry is just
running out of time,
972
00:40:50,103 --> 00:40:53,782
so, I'm pressing like 1A, 2A,
etc into the biscuit,
973
00:40:53,783 --> 00:40:55,062
so I know which one's which.
974
00:40:55,063 --> 00:40:57,262
If I take time, making sure
the biscuits are right,
975
00:40:57,263 --> 00:41:00,423
once I come to put together, it'll
all pay off and be a bit easier.
976
00:41:01,863 --> 00:41:06,222
Bakers, you are halfway through,
you have two hours left.
977
00:41:06,223 --> 00:41:07,342
Sorry I'm late.
978
00:41:07,343 --> 00:41:08,742
No, no, you were great. Oh, was I?
979
00:41:08,743 --> 00:41:10,902
I did it! Best I've ever seen you,
yeah. OK.
980
00:41:10,903 --> 00:41:11,942
We're going in.
981
00:41:11,943 --> 00:41:14,342
I'm just waiting for my
gingerbread wings to come out.
982
00:41:14,343 --> 00:41:16,022
Happy, I think.
983
00:41:16,023 --> 00:41:18,262
I still need to make
the brandy stack organ pipes.
984
00:41:18,263 --> 00:41:20,022
With only one oven...
985
00:41:20,023 --> 00:41:21,062
Oof, nonstop!
986
00:41:21,063 --> 00:41:24,142
..it will be a monumental test
of the bakers' skill to achieve
987
00:41:24,143 --> 00:41:26,142
a perfectly uniform bake...
988
00:41:26,143 --> 00:41:28,342
Yeah, happy with that,
going to get the next ones in.
989
00:41:28,343 --> 00:41:31,582
..across multiple batches
of different biscuits.
990
00:41:31,583 --> 00:41:33,182
Are all the limbs out?
991
00:41:33,183 --> 00:41:34,942
The small ones are
a little bit overdone.
992
00:41:34,943 --> 00:41:36,142
The big ones look all right.
993
00:41:36,143 --> 00:41:38,462
What are these, ears? Ears?
994
00:41:38,463 --> 00:41:39,902
They're flippers.
995
00:41:39,903 --> 00:41:41,342
They look like ears.
996
00:41:41,343 --> 00:41:42,702
These are my cardamom biscuits.
997
00:41:42,703 --> 00:41:45,462
I'm going to put them in for
ten minutes and check.
998
00:41:45,463 --> 00:41:48,702
This is Florentines, I've just got
to let them cool a little bit
999
00:41:48,703 --> 00:41:50,662
so I can cut them out
in the shape that I need.
1000
00:41:50,663 --> 00:41:52,942
I've absolutely no idea
how many macaroons I'm doing.
1001
00:41:52,943 --> 00:41:55,822
I just need to make sure that
I've got enough for all the wool.
1002
00:41:55,823 --> 00:41:58,502
I'm continuing with
my New Zealand theme.
1003
00:41:58,503 --> 00:42:01,302
So this is going to be
a New Zealand lamb.
1004
00:42:01,303 --> 00:42:03,702
Alice's lamb will sit
in a shortbread pen
1005
00:42:03,703 --> 00:42:06,782
{\an8}and sport a luxuriant
coconut macaroon fleece.
1006
00:42:06,783 --> 00:42:09,622
Is that more wool over there? Yeah,
I've got loads of... Smaller wool?
1007
00:42:09,623 --> 00:42:12,062
Smaller wool. That's wool,
and that's wool in the distance.
1008
00:42:12,063 --> 00:42:15,222
Is it just in the distance?
No, it's... It's actually smaller?
1009
00:42:15,223 --> 00:42:18,902
Yeah. OK. It's going to be very...
I've never understood perspective.
1010
00:42:18,903 --> 00:42:21,863
Aren't you an artist? I'm like
a bumblebee, I can't see depth.
1011
00:42:23,143 --> 00:42:24,503
OK.
1012
00:42:25,783 --> 00:42:27,742
OK, I'm going to leave it there.
Good luck.
1013
00:42:27,743 --> 00:42:29,463
Well, hopefully, this makes sense.
1014
00:42:31,183 --> 00:42:34,142
Just one hour remains.
1015
00:42:34,143 --> 00:42:36,782
This is my last...
fence building,
1016
00:42:36,783 --> 00:42:39,582
this is my coconut lime shortbread.
1017
00:42:39,583 --> 00:42:42,022
This is the start of construction.
1018
00:42:42,023 --> 00:42:45,623
The risky bit - that collapses,
I might as well walk home.
1019
00:42:49,703 --> 00:42:51,702
And breathe!
1020
00:42:51,703 --> 00:42:54,062
So, I'm going to make caramel
to stick it together.
1021
00:42:54,063 --> 00:42:55,703
The assembly's the worst bit.
1022
00:42:56,943 --> 00:42:58,622
I'm terrified about assembling it.
1023
00:42:58,623 --> 00:43:00,943
If the glue doesn't work,
this is what I've got.
1024
00:43:02,903 --> 00:43:04,302
I'm just going as fast as I can.
1025
00:43:04,303 --> 00:43:05,862
And my numbers are helping.
1026
00:43:05,863 --> 00:43:07,382
Best thing I've ever done.
1027
00:43:07,383 --> 00:43:09,342
Six.
1028
00:43:09,343 --> 00:43:12,022
Just going to construct
my little sheep, now.
1029
00:43:12,023 --> 00:43:14,342
I actually went to
art school in New Zealand,
1030
00:43:14,343 --> 00:43:16,502
and I did sculpture
at art school.
1031
00:43:16,503 --> 00:43:21,062
So, hopefully, I can kind of
recreate the skill that I had there.
1032
00:43:21,063 --> 00:43:23,302
This is really, really soft,
this gingerbread,
1033
00:43:23,303 --> 00:43:24,863
which is not good.
1034
00:43:27,103 --> 00:43:29,662
This is the bit
that wraps around the side.
1035
00:43:29,663 --> 00:43:31,262
Oh, look at that.
1036
00:43:31,263 --> 00:43:32,622
I knew that would happen.
1037
00:43:32,623 --> 00:43:34,742
I thought I'd be more
ahead of this than I am.
1038
00:43:34,743 --> 00:43:37,543
If things go wrong again,
then I might be stuffed.
1039
00:43:39,263 --> 00:43:42,702
I'm going to have to hold the legs,
just until they're stabilised.
1040
00:43:42,703 --> 00:43:46,062
Is this staying put? Good girl.
1041
00:43:46,063 --> 00:43:48,462
Oh, the organ arises.
1042
00:43:48,463 --> 00:43:50,902
OK, too much?
I'll start again.
1043
00:43:50,903 --> 00:43:52,662
I'm putting in the second one now.
1044
00:43:52,663 --> 00:43:54,382
Nobody move.
1045
00:43:54,383 --> 00:43:57,703
Well, I've never said it before,
but I'm loving your organ.
1046
00:43:58,983 --> 00:44:00,622
There are the feathers
for the dragon.
1047
00:44:00,623 --> 00:44:02,822
Hello, Michelle. Hello.
1048
00:44:02,823 --> 00:44:05,502
What are you doing?
This is fire for my dragon's mouth.
1049
00:44:05,503 --> 00:44:07,662
I think there's another
dragon in here, isn't there?
1050
00:44:07,663 --> 00:44:10,542
Yes, there is another dragon. Are
you annoyed about that? no, I'm not.
1051
00:44:10,543 --> 00:44:13,662
{\an5}I just haven't got the time
to speak. Do you know what?
Yours looks good there.
1052
00:44:13,663 --> 00:44:16,222
I've only done wings.
That's all I've managed
1053
00:44:16,223 --> 00:44:18,383
to get out at the minute.
Oh, is that what they are?
1054
00:44:20,623 --> 00:44:23,502
BLEEP, I've stuck them
on the wrong sides.
1055
00:44:23,503 --> 00:44:24,783
Damn!
1056
00:44:32,943 --> 00:44:34,942
It looks really messy.
1057
00:44:34,943 --> 00:44:37,422
I just don't feel confident
that I can do it now.
1058
00:44:37,423 --> 00:44:39,582
Don't. If you get upset,
I'll cry, honestly.
1059
00:44:39,583 --> 00:44:41,542
I can't bear it. I can't.
1060
00:44:41,543 --> 00:44:42,902
Don't, please don't. Thank you.
1061
00:44:42,903 --> 00:44:45,302
OK, cos I'll start crying if
you start crying, I mean it.
1062
00:44:45,303 --> 00:44:47,822
Come on, come on, Michael.
1063
00:44:47,823 --> 00:44:49,942
How long have we got?
1064
00:44:49,943 --> 00:44:53,102
Bakers, you have half an hour.
Just half an hour, you can do this.
1065
00:44:53,103 --> 00:44:54,142
I can't.
1066
00:44:54,143 --> 00:44:57,142
I didn't hear you say, "I can't."
You can. OK. You can.
1067
00:44:57,143 --> 00:44:59,582
All right what's next, what's next?
1068
00:44:59,583 --> 00:45:02,142
Just about to make the legs,
the head, and the tail
1069
00:45:02,143 --> 00:45:03,982
from brandy snap.
1070
00:45:03,983 --> 00:45:06,102
This is for the tail of my cat.
1071
00:45:06,103 --> 00:45:08,223
Let's colour it darker.
1072
00:45:10,263 --> 00:45:12,142
I'm going to start the decoration.
1073
00:45:12,143 --> 00:45:16,942
This is coconut and
white chocolate buttercream.
1074
00:45:16,943 --> 00:45:20,262
I'm painting dark chocolate
with a little bit of orange zest,
1075
00:45:20,263 --> 00:45:25,063
so then I can sprinkle toasted
coconut and make it look like hairs.
1076
00:45:26,863 --> 00:45:28,262
This is really important,
1077
00:45:28,263 --> 00:45:30,982
this is what sort of makes it
look scaly, my dragon.
1078
00:45:30,983 --> 00:45:32,502
Make it stand out in the dark.
1079
00:45:32,503 --> 00:45:34,382
Don't want to trip on it, do you,
in the garden?
1080
00:45:34,383 --> 00:45:36,302
I don't think these need to be
bright coloured -
1081
00:45:36,303 --> 00:45:38,183
classy is sometimes nicer,
isn't it?
1082
00:45:40,383 --> 00:45:42,382
Gold star for me.
1083
00:45:42,383 --> 00:45:44,622
What are you doing with them?
Stained glass windows.
1084
00:45:44,623 --> 00:45:45,943
Oh, beautiful.
1085
00:45:49,143 --> 00:45:50,503
Everyone's is looking really good.
1086
00:45:52,223 --> 00:45:56,622
I'm making spider web
with spun sugar.
1087
00:45:56,623 --> 00:45:57,902
Oh, God...
1088
00:45:57,903 --> 00:45:59,942
So, I'm just trying
to make some black icing,
1089
00:45:59,943 --> 00:46:01,462
so I can pipe some hair.
1090
00:46:01,463 --> 00:46:03,783
Ugh, going cross-eyed!
1091
00:46:05,543 --> 00:46:08,583
Bakers, you have one minute left.
One minute.
1092
00:46:13,223 --> 00:46:16,023
I'm going to pipe some music notes.
1093
00:46:17,663 --> 00:46:20,703
It'll look like an old lady,
which is hilarious.
1094
00:46:21,903 --> 00:46:23,422
How long, how long, how long?
1095
00:46:23,423 --> 00:46:25,462
Running out of time rather quickly.
1096
00:46:25,463 --> 00:46:27,782
Oh, that's never going to stay on
in a million years.
1097
00:46:27,783 --> 00:46:29,863
Unless I propped it up with that.
1098
00:46:31,143 --> 00:46:33,103
Just the eggs, just the eggs.
1099
00:46:34,703 --> 00:46:37,382
Bakers, that is the end of
your time.
1100
00:46:37,383 --> 00:46:39,783
Please step away from
your Showstoppers.
1101
00:46:41,983 --> 00:46:43,102
Oh, my days.
1102
00:46:43,103 --> 00:46:44,263
Done.
1103
00:46:49,863 --> 00:46:51,583
{\an5}I mean, he looks like a sheep.
1104
00:46:53,263 --> 00:46:54,423
{\an5}I'm just glad I finished.
1105
00:46:57,303 --> 00:46:58,583
Done.
1106
00:47:03,903 --> 00:47:07,942
{\an5}SANDI: Prue and Paul will now judge
the bakers' biscuit sculptures.
1107
00:47:07,943 --> 00:47:10,462
{\an5}David, would you like to bring
up your Showstopper, please?
1108
00:47:10,463 --> 00:47:12,302
Do you want a hand? No, I'm OK.
1109
00:47:12,303 --> 00:47:13,742
Not with those guns.
1110
00:47:13,743 --> 00:47:15,823
{\an1}LAUGHTER
1111
00:47:19,543 --> 00:47:20,782
{\an8}It looks beautiful.
1112
00:47:20,783 --> 00:47:22,782
{\an8}The work that you've done with the
shortbread,
1113
00:47:22,783 --> 00:47:24,222
I think you've done an amazing job.
1114
00:47:24,223 --> 00:47:28,063
And the decoration is so skilful,
it's beautifully done.
1115
00:47:29,343 --> 00:47:30,623
Very delicate.
1116
00:47:35,663 --> 00:47:37,302
Delicious.
1117
00:47:37,303 --> 00:47:40,822
The fennel really works with
the citrus, together,
1118
00:47:40,823 --> 00:47:42,982
the twirls are delicious as well.
1119
00:47:42,983 --> 00:47:44,303
They snap.
1120
00:47:45,543 --> 00:47:47,342
You've thought that through.
1121
00:47:47,343 --> 00:47:48,782
I think it's excellent, David.
1122
00:47:48,783 --> 00:47:50,383
Well done, darling. Excellent.
1123
00:47:52,823 --> 00:47:55,223
{\an5}I think it looks great.
It is ingenious.
1124
00:47:56,743 --> 00:47:59,542
Oof. There's some chilli in there,
isn't there?
1125
00:47:59,543 --> 00:48:02,063
In fact, there's a lot of chilli
in there.
1126
00:48:03,783 --> 00:48:07,462
I quite like it. It's underbaked,
it's gone really soft.
1127
00:48:07,463 --> 00:48:09,863
But the heat that's coming through
is great.
1128
00:48:11,663 --> 00:48:13,622
{\an5}I'm a little disappointed, Henry.
1129
00:48:13,623 --> 00:48:16,022
I had this vision of being able
to see all the pipes
1130
00:48:16,023 --> 00:48:17,622
soaring up to the heavens. Yeah.
1131
00:48:17,623 --> 00:48:19,022
Where's the keyboard?
1132
00:48:19,023 --> 00:48:21,342
Er, the... It... The lid's closed.
1133
00:48:21,343 --> 00:48:22,583
That's handy.
1134
00:48:28,743 --> 00:48:30,942
They're certainly crisp, but they're
a bit too thick.
1135
00:48:30,943 --> 00:48:32,182
Pull my teeth out.
1136
00:48:32,183 --> 00:48:33,862
I think your flavours are delicious,
1137
00:48:33,863 --> 00:48:35,582
but they're a bit too thick, them,
for sure.
1138
00:48:35,583 --> 00:48:36,943
You could have done better.
1139
00:48:39,023 --> 00:48:42,063
{\an8}It's a cat version of a gingerbread
house. It's very clever.
1140
00:48:45,023 --> 00:48:46,662
Oh, dear. Oh.
1141
00:48:46,663 --> 00:48:48,103
It's nice and thin.
1142
00:48:50,223 --> 00:48:53,142
It snaps beautifully, good kick
of ginger at the end,
1143
00:48:53,143 --> 00:48:55,503
but I think it's slightly overbaked.
OK.
1144
00:48:57,143 --> 00:48:58,502
{\an8}I think it's so clever,
1145
00:48:58,503 --> 00:49:00,862
{\an8}the way you've curved the legs
slightly,
1146
00:49:00,863 --> 00:49:04,102
in the way that tortoises get along.
1147
00:49:04,103 --> 00:49:06,942
I love you doing a tortoise
impersonation,
1148
00:49:06,943 --> 00:49:08,902
that's made my day, that has.
1149
00:49:08,903 --> 00:49:11,903
I'd have liked to have seen more
colour on those Florentines.
1150
00:49:14,903 --> 00:49:18,822
They need to be in the oven
much longer. It's way underdone.
1151
00:49:18,823 --> 00:49:20,183
Yeah. It's a shame.
1152
00:49:22,143 --> 00:49:25,102
{\an8}I was expecting a little bit more
definition on the dolphin.
1153
00:49:25,103 --> 00:49:26,542
I can't really make it out.
1154
00:49:26,543 --> 00:49:27,822
{\an1}HE LAUGHS
1155
00:49:27,823 --> 00:49:31,742
Amelia, I'm a little disappointed
that you used stacking.
1156
00:49:31,743 --> 00:49:34,943
We did say we wanted you to use
dough, as if it was clay.
1157
00:49:36,223 --> 00:49:37,463
It's got a nice snap to it.
1158
00:49:40,663 --> 00:49:44,822
I think they're baked well, although
it could carry more flavour.
1159
00:49:44,823 --> 00:49:46,462
I think it's OK.
1160
00:49:46,463 --> 00:49:48,142
Doesn't blow my mind.
1161
00:49:48,143 --> 00:49:49,623
Thank you.
1162
00:49:56,703 --> 00:49:57,983
WHISPERS: Never mind.
1163
00:49:59,823 --> 00:50:02,102
{\an8}That's highly impressive, Rosie.
1164
00:50:02,103 --> 00:50:04,462
It looks incredible.
1165
00:50:04,463 --> 00:50:05,783
Just stunning.
1166
00:50:08,183 --> 00:50:11,182
With little tuile-style biscuits,
tastes great.
1167
00:50:11,183 --> 00:50:14,142
That is such a delicate biscuit,
it's really good.
1168
00:50:14,143 --> 00:50:17,942
The gingerbread is very, very soft,
which is a shame.
1169
00:50:17,943 --> 00:50:19,062
OK.
1170
00:50:19,063 --> 00:50:20,822
It needed a little bit longer
in the oven.
1171
00:50:20,823 --> 00:50:22,382
It's fascinating what you've done.
1172
00:50:22,383 --> 00:50:24,542
I think, artistically,
it is fantastic.
1173
00:50:24,543 --> 00:50:27,142
The whole composition is a triumph.
1174
00:50:27,143 --> 00:50:29,743
Thank you. You're a very,
very clever vet.
1175
00:50:34,903 --> 00:50:36,942
{\an8}I think it's astonishing.
1176
00:50:36,943 --> 00:50:40,142
{\an8}It's really elegantly done, and
the piping is exquisite.
1177
00:50:40,143 --> 00:50:42,462
I think it's a work of art,
I think it's beautiful.
1178
00:50:42,463 --> 00:50:43,743
The colours look lovely.
1179
00:50:46,583 --> 00:50:48,142
The langue de chat,
1180
00:50:48,143 --> 00:50:50,182
they're disappointing.
1181
00:50:50,183 --> 00:50:51,342
They are really tough,
1182
00:50:51,343 --> 00:50:53,782
whereas langue de chat
should be very delicate.
1183
00:50:53,783 --> 00:50:55,142
The look of it is good,
1184
00:50:55,143 --> 00:50:58,262
but how many times have we said
style and substance?
1185
00:50:58,263 --> 00:50:59,783
You've got to have both.
1186
00:51:03,543 --> 00:51:06,062
{\an8}I must say, the dragon looks
a little clumsy.
1187
00:51:06,063 --> 00:51:08,342
I ran out of time. Yeah.
1188
00:51:08,343 --> 00:51:10,102
Remind me of the ingredients?
1189
00:51:10,103 --> 00:51:13,463
Pistachio, cardamom,
lemon zest and coconut.
1190
00:51:15,823 --> 00:51:17,182
I think that's one of the most
1191
00:51:17,183 --> 00:51:18,902
interesting biscuits
I've ever tasted.
1192
00:51:18,903 --> 00:51:20,382
Oh, wow. It really is delicious.
1193
00:51:20,383 --> 00:51:24,142
It is packed with flavour.
And the texture's beautiful inside.
1194
00:51:24,143 --> 00:51:25,702
I think you've done Wales proud.
1195
00:51:25,703 --> 00:51:27,143
Oh, thank you.
1196
00:51:33,543 --> 00:51:35,222
{\an8}Looks great. Thank you.
1197
00:51:35,223 --> 00:51:38,142
It is a very big sheep
in a very small field,
1198
00:51:38,143 --> 00:51:39,902
it's very sweet.
1199
00:51:39,903 --> 00:51:42,303
I think the macaroons have done
a fantastic job.
1200
00:51:44,783 --> 00:51:46,662
Lovely. They do taste great.
1201
00:51:46,663 --> 00:51:49,703
And the white chocolate and
the coconut really come through.
1202
00:51:51,983 --> 00:51:55,262
That shortbread is really citrusy
and sharp and lovely.
1203
00:51:55,263 --> 00:51:57,262
And it does break down beautifully
in the mouth.
1204
00:51:57,263 --> 00:51:58,342
And it's well baked.
1205
00:51:58,343 --> 00:52:01,502
And I love the whole sculpture,
because it's funny.
1206
00:52:01,503 --> 00:52:03,942
I think that's a fine piece of work.
1207
00:52:03,943 --> 00:52:05,823
Thank you so much. Really good.
1208
00:52:10,383 --> 00:52:12,103
{\an8}Well, it's unmistakably a guitar.
1209
00:52:13,543 --> 00:52:15,302
It's quite simple.
1210
00:52:15,303 --> 00:52:18,622
It's all a little thick and clumsy.
1211
00:52:18,623 --> 00:52:21,262
And there's bit too much icing
on there,
1212
00:52:21,263 --> 00:52:22,782
and your piping is...
1213
00:52:22,783 --> 00:52:24,183
..not the best.
1214
00:52:29,143 --> 00:52:30,942
Beautiful biscuit. Oh, thank you.
1215
00:52:30,943 --> 00:52:34,022
Delicate, light, lovely,
lemon flavour coming through.
1216
00:52:34,023 --> 00:52:36,342
That biscuit is so delicious.
1217
00:52:36,343 --> 00:52:38,542
Decoration's not bad,
I quite like the colour,
1218
00:52:38,543 --> 00:52:40,102
it's just a little bit clumsy. Yeah.
1219
00:52:40,103 --> 00:52:42,023
I think you could have done better.
Yeah.
1220
00:52:47,223 --> 00:52:51,462
{\an8}I think that is the most
sculptural piece.
1221
00:52:51,463 --> 00:52:52,902
Artistically, it's superb.
1222
00:52:52,903 --> 00:52:55,982
The spider looks very impressive.
1223
00:52:55,983 --> 00:52:57,862
The Earl Grey is interesting.
1224
00:52:57,863 --> 00:53:00,822
The leaves in the shortbread,
I'd have never have thought of that.
1225
00:53:00,823 --> 00:53:02,262
But it actually works.
1226
00:53:02,263 --> 00:53:04,822
I think I have to eat a bit
of the spider, too, now.
1227
00:53:04,823 --> 00:53:06,262
That works beautifully as well.
1228
00:53:06,263 --> 00:53:07,982
It's nice and bitter.
1229
00:53:07,983 --> 00:53:09,542
Very interesting.
1230
00:53:09,543 --> 00:53:11,182
You can have it, Noel.
1231
00:53:11,183 --> 00:53:12,982
Your friend, are you happy now?
1232
00:53:12,983 --> 00:53:15,502
SANDI: It was crawling
towards you, anyway.
1233
00:53:15,503 --> 00:53:17,422
Overall, I think you've done
an amazing job.
1234
00:53:17,423 --> 00:53:19,982
You've obviously got a massive
artistic flair.
1235
00:53:19,983 --> 00:53:21,903
It's magical. Oh, thank you, Paul.
1236
00:53:26,503 --> 00:53:28,302
That's really cool.
1237
00:53:28,303 --> 00:53:29,783
Absolutely amazing.
1238
00:53:30,983 --> 00:53:34,302
I should be euphoric,
I'm still worried.
1239
00:53:34,303 --> 00:53:36,623
Getting sweaty palms again.
1240
00:53:38,263 --> 00:53:40,742
Yeah, I was really happy with
the comments of the shortbread.
1241
00:53:40,743 --> 00:53:42,222
I could have probably done better,
1242
00:53:42,223 --> 00:53:43,862
but it's just the pressure
of the tent.
1243
00:53:43,863 --> 00:53:46,062
I don't think they see me
at my best.
1244
00:53:46,063 --> 00:53:49,182
But it's out of my hands now.
1245
00:53:49,183 --> 00:53:51,462
The comments from the judges
were disappointing.
1246
00:53:51,463 --> 00:53:52,622
I could be in danger.
1247
00:53:52,623 --> 00:53:54,742
{\an5}Well, there's always a chance
that two of us can go,
1248
00:53:54,743 --> 00:53:56,342
{\an5}but I hope it's not today.
1249
00:53:56,343 --> 00:53:59,023
Cos then there's more of
a chance that it'll be me!
1250
00:54:05,303 --> 00:54:08,182
{\an5}It's decision time
for Paul and Prue.
1251
00:54:08,183 --> 00:54:12,022
{\an5}Who will be the Star Baker
and who will leave the tent?
1252
00:54:12,023 --> 00:54:13,942
Here's something I never
thought I'd say -
1253
00:54:13,943 --> 00:54:16,302
what about that chicken?
Wasn't it amazing?
1254
00:54:16,303 --> 00:54:17,862
It was fantastic. Powerful.
1255
00:54:17,863 --> 00:54:19,342
Rosie's doing well, actually.
1256
00:54:19,343 --> 00:54:22,222
I think overall, there's some people
that really excelled.
1257
00:54:22,223 --> 00:54:24,942
David did well. I thought his
Showstopper was amazing.
1258
00:54:24,943 --> 00:54:27,142
Those flowers. It was exquisite.
And Alice.
1259
00:54:27,143 --> 00:54:30,142
Alice, she made me laugh so much,
it was such a sweet sheep.
1260
00:54:30,143 --> 00:54:31,462
But really well baked.
1261
00:54:31,463 --> 00:54:34,102
So, they're in line for Star Baker.
1262
00:54:34,103 --> 00:54:36,542
I thought Helena coming into
this challenge was in a little
1263
00:54:36,543 --> 00:54:39,542
bit of trouble.
But that spider, unbelievable.
1264
00:54:39,543 --> 00:54:43,382
{\an5}But that is what can happen
in the Showstopper, isn't it?
Just bump them straight up. Yeah.
1265
00:54:43,383 --> 00:54:45,222
It feels as though
Amelia's in some trouble.
1266
00:54:45,223 --> 00:54:48,142
I think Amelia struggled.
Biscuits - not her thing.
1267
00:54:48,143 --> 00:54:51,302
And Jamie. He's 11th in Technical
and bad in Signatures.
1268
00:54:51,303 --> 00:54:54,662
His Showstopper tasted delicious,
but quite clumsy looking.
1269
00:54:54,663 --> 00:54:57,222
I think either one
of those... could go.
1270
00:54:57,223 --> 00:54:58,942
Or two? Or two.
1271
00:54:58,943 --> 00:55:00,182
Or two.
1272
00:55:00,183 --> 00:55:02,783
Could we go? Yeah, absolutely. OK.
1273
00:55:05,223 --> 00:55:09,582
Well done, bakers,
that is week two in the bag.
1274
00:55:09,583 --> 00:55:10,782
Many congratulations.
1275
00:55:10,783 --> 00:55:14,062
Now, I do not think it is going
to be a surprise to anybody
1276
00:55:14,063 --> 00:55:16,182
when I announce
who is the Star Baker.
1277
00:55:16,183 --> 00:55:19,022
It is somebody who pretty much
nailed in first place
1278
00:55:19,023 --> 00:55:21,622
every single one
of the three challenges.
1279
00:55:21,623 --> 00:55:24,423
This week's Star Baker is Alice.
1280
00:55:30,863 --> 00:55:34,863
That leaves me with the horrible job
of announcing who's leaving us.
1281
00:55:39,143 --> 00:55:42,743
And the person who's
leaving us this week is...
1282
00:55:47,343 --> 00:55:48,942
..Jamie.
1283
00:55:48,943 --> 00:55:51,102
Sorry, mate.
1284
00:55:51,103 --> 00:55:52,543
It's all right.
1285
00:55:57,583 --> 00:56:01,022
I think sort of mixed emotions.
Like, obviously, I'm a bit gutted.
1286
00:56:01,023 --> 00:56:04,902
But I'm also, like, proud of myself
for what I've done.
1287
00:56:04,903 --> 00:56:07,502
And you don't get in the tent
unless you're a good baker.
1288
00:56:07,503 --> 00:56:08,662
Don't stop.
1289
00:56:08,663 --> 00:56:09,942
It's just a great experience.
1290
00:56:09,943 --> 00:56:11,742
That's why you just
don't want it to end.
1291
00:56:11,743 --> 00:56:14,863
I'm just mainly going
to miss everyone, so...
1292
00:56:18,663 --> 00:56:21,462
What a bittersweet moment.
1293
00:56:21,463 --> 00:56:24,102
I'm absolutely devastated for Jamie.
1294
00:56:24,103 --> 00:56:27,582
Obviously, I'm relieved
that it's not me.
1295
00:56:27,583 --> 00:56:30,702
Through to next week,
that's a relief, definitely.
1296
00:56:30,703 --> 00:56:33,382
I'm just really determined
to prove it to myself that
1297
00:56:33,383 --> 00:56:34,662
I'm good enough to be here.
1298
00:56:34,663 --> 00:56:37,182
Alice, well done, mate, you
deserved it. You did really well.
1299
00:56:37,183 --> 00:56:39,862
I can't believe it, I can't believe
I'm the Star Baker.
1300
00:56:39,863 --> 00:56:42,382
Thank you so much.
Well done, you deserve it.
1301
00:56:42,383 --> 00:56:43,502
Thank you.
1302
00:56:43,503 --> 00:56:46,142
I'm so happy, just over the moon.
1303
00:56:46,143 --> 00:56:48,862
Hi, it's me.
ON PHONE: Hello, darling.
1304
00:56:48,863 --> 00:56:51,542
How'd you do? How did it go?
I got Star Baker.
1305
00:56:51,543 --> 00:56:54,942
Oh, wow! Wow, wow, wow!
1306
00:56:54,943 --> 00:56:56,703
You're on speakerphone, by the way!
1307
00:56:58,703 --> 00:56:59,703
{\an5}Yes. Oh, my God!
1308
00:57:05,903 --> 00:57:08,062
Next time, it's Bread Week.
1309
00:57:08,063 --> 00:57:09,902
Oh, here he comes. Ah!
1310
00:57:09,903 --> 00:57:11,382
The bakers face a Signature...
1311
00:57:11,383 --> 00:57:12,702
I'm going in, it's happening.
1312
00:57:12,703 --> 00:57:15,022
..which gets them
hot under the collar...
1313
00:57:15,023 --> 00:57:16,622
A bit of chilli there, Prue.
1314
00:57:16,623 --> 00:57:17,822
Uh-oh!
1315
00:57:17,823 --> 00:57:19,782
..a very cheeky
Technical Challenge...
1316
00:57:19,783 --> 00:57:21,342
I've got to shake my buns.
1317
00:57:21,343 --> 00:57:22,902
Look at 'em rising.
1318
00:57:22,903 --> 00:57:24,262
They're like buttocks.
1319
00:57:24,263 --> 00:57:27,182
..and a Showstopper
where only the sharpest...
1320
00:57:27,183 --> 00:57:29,302
That is an abomination of a giraffe.
1321
00:57:29,303 --> 00:57:30,622
..will make the cut.
1322
00:57:30,623 --> 00:57:32,983
Be calm, it's fine, it's just bread.
1323
00:57:57,983 --> 00:58:00,103
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