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{\an5}Yes, Festival Week, this is where I
come into my own. I love a good
festival.
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I mean, it's not really Sandi's cup
of tea.
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Noel? Noel? Noel?
What you doing in there?
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00:00:08,880 --> 00:00:10,639
Are we there yet?
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00:00:10,640 --> 00:00:13,199
I thought the bag felt heavy,
I thought it was all the food I'd
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00:00:13,200 --> 00:00:15,578
packed. No, I've eaten that.
I did, however, bring blueberries.
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Why would you bring blueberries?
It's a festival, I thought
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there might be a jam session.
Oh, no!
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Can you not mention blueberries
when we're backstage?
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00:00:22,580 --> 00:00:24,860
You'll ruin my cool reputation.
Oh, too late.
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00:00:26,300 --> 00:00:28,619
Last time, it was Dessert Week.
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00:00:28,620 --> 00:00:30,179
New territory - again!
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00:00:30,180 --> 00:00:33,899
And Steph was crowned Star Baker
for the third week in a row.
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That's one of the best things I've
had to eat for a long time.
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00:00:36,780 --> 00:00:37,780
Yeah!
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00:00:39,140 --> 00:00:40,659
Oh... what?!
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A close race... I'm coming behind
you, Priya, coming behind you.
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00:00:43,460 --> 00:00:46,379
..left Henry thinking his time
in the tent was up.
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I've spent the past hour
prepping my little goodbyes.
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But it was Priya...
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The colour of the blueberry
cream is horrible.
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..who said her goodbyes.
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Aww!
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This week... Yes!
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..it's celebratory baking.
Don't look.
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00:01:02,260 --> 00:01:04,659
With festive
buns from around the world.
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What are you doing?
My balls are out on the table!
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00:01:07,860 --> 00:01:10,619
Sicilian party
pastries in the Technical...
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No-one ever thought I'd need to
sieve some cheese.
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..and a colourful Showstopper...
I don't know what temperature
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00:01:15,620 --> 00:01:18,659
to have it at. ..with layer...
Burning, burning, burning.
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..upon layer of pressure.
Not good. What?
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00:01:22,020 --> 00:01:23,940
This is a disaster, isn't it?
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{\an5}I didn't think I'd make week one,
never mind week seven.
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I'm glad I got
Star Baker before the rise of Steph.
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The fact that I've been
Star Baker three times -
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it's pressure, but you're forever
just on to the next thing.
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I haven't practised as much as I'd
have liked to.
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00:02:02,500 --> 00:02:06,179
I had to mark 180 exam papers
and I've written 150 reports.
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It's been a hard week!
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Hello, bakers. Welcome back to the
tent! It's Festival Week!
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{\an1}SANDI CHEERS
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And for your Signature Challenge
today,
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you're gonna be making festival
buns.
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The judges would like 24 yeasted
festival buns.
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00:02:23,180 --> 00:02:25,379
They should be your version
of the celebrated breads
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00:02:25,380 --> 00:02:27,699
you might find at festivals,
such as Eid or Christmas,
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00:02:27,700 --> 00:02:31,619
Hanukkah, Diwali. Basically,
each bun must tell a story.
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00:02:31,620 --> 00:02:34,099
And that story is probably...
"Oh, no, someone with blue eyes
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"has eaten me!" OK, no spoilers,
thank you, Noel. Sorry.
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You've got three hours.
On your marks. Get set. Bake!
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00:02:42,620 --> 00:02:44,420
Let the magic happen.
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00:02:45,860 --> 00:02:48,739
I've started activating my yeast.
Smells really yeasty.
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00:02:48,740 --> 00:02:50,539
Smells like a brewery.
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00:02:50,540 --> 00:02:53,539
The bakers have got to
produce 24 festival buns.
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00:02:53,540 --> 00:02:55,619
They can represent any
country in the world,
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00:02:55,620 --> 00:02:58,059
they can have pretty much
anything in, as long as
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00:02:58,060 --> 00:03:01,019
it's related to a festival.
But they've got to get them
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00:03:01,020 --> 00:03:04,260
beautifully light, airy, and full
of flavour, and pack a punch.
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00:03:05,660 --> 00:03:09,819
The most obvious festival bun to us
is the hot cross bun at Easter.
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00:03:09,820 --> 00:03:13,779
These buns have to be yeasted
but they could have spice in there
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00:03:13,780 --> 00:03:19,179
or other flavours. What I'm after is
uniform, beautifully flavoured,
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00:03:19,180 --> 00:03:23,740
beautifully textured,
absolutely delicious buns.
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00:03:25,900 --> 00:03:28,859
So I'm doing a take on a hot
cross bun.
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00:03:28,860 --> 00:03:32,459
Orange and lemon zest
and plenty of spice.
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00:03:32,460 --> 00:03:34,139
Eastertime...
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00:03:34,140 --> 00:03:37,539
Steph's festive buns will also be
filled with cranberries
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00:03:37,540 --> 00:03:40,979
and sultanas.
And when it comes to her flavours,
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00:03:40,980 --> 00:03:44,939
she's hoping to live up to her
triple-Star Baker status.
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00:03:44,940 --> 00:03:47,099
So this will be
the cinnamon going in.
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00:03:47,100 --> 00:03:48,979
I hope the spices come through
enough in it.
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00:03:48,980 --> 00:03:51,539
I've made
so many hot cross buns this week,
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00:03:51,540 --> 00:03:53,219
just to try and nail it, really.
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00:03:53,220 --> 00:03:56,419
Michael and Alice...
Come on, do your thing.
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00:03:56,420 --> 00:03:59,779
..are also attempting their own
spins on the Easter classic.
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00:03:59,780 --> 00:04:02,299
There's a few of us that have
gone for hot cross buns this week.
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00:04:02,300 --> 00:04:05,339
I mean, Easter, to me, it reminds me
of spending time with my
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00:04:05,340 --> 00:04:09,059
grandparents, just
kind of like springtime, baking,
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00:04:09,060 --> 00:04:11,899
and I thought, something a bit
fresh. Trying to put a
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00:04:11,900 --> 00:04:13,659
bit of a twist on it,
so I'm doing yeah,
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00:04:13,660 --> 00:04:15,820
lemon, blueberry
and almond hot cross buns.
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00:04:17,100 --> 00:04:21,419
Alice's buns will feature fresh
and freeze-dried blueberries,
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00:04:21,420 --> 00:04:23,379
{\an5}and they'll be finished with
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00:04:23,380 --> 00:04:24,739
{\an5}a lemon curd glaze.
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00:04:24,740 --> 00:04:28,619
You're glazing it with lemon curd?
Yes. How does that work, then?
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00:04:28,620 --> 00:04:31,619
So, quite like a... If I heat it up
and it's runny enough
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00:04:31,620 --> 00:04:34,099
to spread over the bun.
Is it gonna be sticky to hold?
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00:04:34,100 --> 00:04:36,859
Yeah. Which a good hot cross
bun should be, yeah. Yeah.
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00:04:36,860 --> 00:04:38,739
OK, that's interesting.
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00:04:38,740 --> 00:04:41,499
All right, good luck. Thank you.
Look forward to it, thank you.
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00:04:41,500 --> 00:04:43,819
Thank you.
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00:04:43,820 --> 00:04:46,419
Not content with just one
festive celebration,
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00:04:46,420 --> 00:04:49,459
Michael's buns are a hybrid of two.
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00:04:49,460 --> 00:04:52,299
I am making sticky pudding
hot cross buns.
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00:04:52,300 --> 00:04:54,739
So I'm pairing
the festival of Easter with the
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00:04:54,740 --> 00:04:56,739
festival of Christmas.
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00:04:56,740 --> 00:05:00,899
Michael's hot cross
between Christmas and Easter buns,
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00:05:00,900 --> 00:05:03,659
will be brushed
with a brandy glaze.
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00:05:03,660 --> 00:05:05,779
Served with
brandy butter,
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00:05:05,780 --> 00:05:08,219
and packed full
of dried fruit.
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00:05:08,220 --> 00:05:10,299
Tell us
your filling inside your dough.
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00:05:10,300 --> 00:05:13,659
So, I've got sultanas, cranberries,
dates, and apricots,
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00:05:13,660 --> 00:05:15,659
and they're soaking in some
brandy just now.
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00:05:15,660 --> 00:05:17,339
I thought figgy pudding
had figs in it.
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00:05:17,340 --> 00:05:20,059
Oh, yes, I've got figs in it
as well, sorry, forgot to say that!
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{\an1}LAUGHTER
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So how much, in total,
are you putting in, fruit?
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500g! To how much flour?
To 1kg of flour!
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00:05:25,380 --> 00:05:27,539
That's a lot of fruit.
A lot of fruit.
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00:05:27,540 --> 00:05:29,220
It's a lot of fruit. Is that right?
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Is it wrong?
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00:05:33,060 --> 00:05:35,259
Good luck, anyway.
LAUGHTER
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00:05:35,260 --> 00:05:37,659
Thank you very much. Still,
at least he's left you
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00:05:37,660 --> 00:05:40,419
feeling confident. I think
that's the important thing
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00:05:40,420 --> 00:05:43,979
that's happened here. Good luck.
Thank you! Oh, I need it.
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00:05:43,980 --> 00:05:48,019
When it comes to
flavouring enriched dough...
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00:05:48,020 --> 00:05:50,699
The fruits that have gone in -
sultanas, cranberries,
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00:05:50,700 --> 00:05:54,739
and mixed peel...
..careful balance is required.
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00:05:54,740 --> 00:05:57,779
This is mixed spice, just to give it
a little bit of warmth.
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00:05:57,780 --> 00:06:00,419
As too much will inhibit the yeast.
In practice,
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00:06:00,420 --> 00:06:02,859
they once came out
and they were like bricks.
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00:06:02,860 --> 00:06:06,299
I'm just tight on time.
I need to get these proving.
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00:06:06,300 --> 00:06:08,659
Resulting in tight, dense buns.
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00:06:08,660 --> 00:06:11,379
These are raisins... I'm just trying
to make sure they get
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00:06:11,380 --> 00:06:12,820
nicely divided through the dough.
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00:06:14,020 --> 00:06:18,300
I am doing kozunak, which is
a Bulgarian Easter bread.
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00:06:19,620 --> 00:06:22,499
David is adding traditional lemon
and almonds to his
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00:06:22,500 --> 00:06:23,619
{\an1}Easter bread plaits,
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00:06:23,620 --> 00:06:25,299
{\an1}to honour
his close ties
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00:06:25,300 --> 00:06:27,139
{\an1}with Bulgaria.
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00:06:27,140 --> 00:06:29,699
So, my older brother
and his wife live in Bulgaria.
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00:06:29,700 --> 00:06:33,139
And my partner comes from Bulgaria,
so Nick's helped me
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00:06:33,140 --> 00:06:35,139
a lot in kind of talking
about flavours,
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00:06:35,140 --> 00:06:37,579
but then also,
my sister-in-law in Bulgaria,
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00:06:37,580 --> 00:06:40,099
cos she bakes them. There's actual
competitions to see who
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00:06:40,100 --> 00:06:42,140
does the best kozunak.
Mine is gonna win.
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00:06:44,940 --> 00:06:47,139
Whilst David's celebrating
in Eastern Europe...
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00:06:47,140 --> 00:06:48,779
Get out, get out...
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00:06:48,780 --> 00:06:50,619
..Henry is heading north to Sweden.
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00:06:50,620 --> 00:06:54,779
I'm making chocolate
kardemummabullar.
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00:06:54,780 --> 00:06:56,779
Which is my favourite
word in the world.
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And what's the festival?
Cinnamon Bun Day is October 4th.
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00:06:59,420 --> 00:07:01,899
What are they celebrating
on October 4th? Just the bun?
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00:07:01,900 --> 00:07:04,499
Just the existence of the bun
itself. The existence of the bun!
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00:07:04,500 --> 00:07:06,459
The existence of the bun.
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00:07:06,460 --> 00:07:08,219
Henry's swapping cinnamon for
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00:07:08,220 --> 00:07:11,419
cardamom, almond
and chocolate creme patisserie
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to celebrate his Swedish buns.
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00:07:14,620 --> 00:07:18,579
And he'll be twisting them into
classic kardemummabullar shapes.
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00:07:18,580 --> 00:07:20,419
I can see this as being
your challenge,
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00:07:20,420 --> 00:07:22,180
Henry, Lord of the Buns!
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00:07:24,100 --> 00:07:27,659
Do you like festivals?
I've never been to a festival!
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Love that about you!
Not even a book one.
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00:07:31,380 --> 00:07:32,820
I've been to a book festival!
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00:07:34,900 --> 00:07:37,419
This is now going to prove,
so probably for about 30 minutes.
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Go to bed for a bit.
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00:07:39,700 --> 00:07:42,699
As their dough
goes in for its first prove...
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{\an5}So this will prove once like this
and then I'll prove it again when
they are in their bun shapes.
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00:07:46,780 --> 00:07:49,339
..the bakers must
move on to their festive fillings
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and decorations.
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I'm just worried about this
lemon peel.
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It needs to hurry up cos it takes me
ages just to chop it
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up into little pieces.
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00:07:56,580 --> 00:07:59,539
Rosie is ensuring her rich
buns will be oozing with even more
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richness.
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00:08:01,180 --> 00:08:02,939
I'm making my namelaka.
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00:08:02,940 --> 00:08:05,419
Go back on namelaka. Namelaka.
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00:08:05,420 --> 00:08:09,899
Mm? It's a form of pastry cream
made from milk, double cream,
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00:08:09,900 --> 00:08:13,539
gelatine, lemon zest,
liquid glucose and white chocolate.
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OK. Sounds good.
I'm looking forward to these.
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{\an5}So these are not rich buns at all.
No, there's no calories
in them at all, no, no!
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{\an1}LAUGHTER
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Diet ones, yeah.
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As well as her Japanese-inspired
lemon and white chocolate
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namelaka,
Rosie's buns will be filled with
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raspberry jam and elaborately
decorated to look like
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Mardi Gras peacocks.
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Festival peacocks.
Yeah, obviously! Wow.
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It's a thing. You're a vet.
Have you ever worked on a peacock?
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00:08:41,060 --> 00:08:43,419
I've never treated a peacock.
A peacock with a migraine.
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00:08:43,420 --> 00:08:46,099
It'd be great to have a peacock,
wouldn't it?
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00:08:46,100 --> 00:08:48,539
And just... Take it for walks.
Yes, like a '70s pimp,
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00:08:48,540 --> 00:08:51,340
with a big collar. Mm.
Two peacocks. Please do this.
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The thing about a mask,
it makes you completely anonymous.
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Sorry, who are you?
I'm waiting for Sandi
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00:09:00,580 --> 00:09:02,299
to do a time call. Oh, sorry, Prue.
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00:09:02,300 --> 00:09:04,620
It's OK, Paul. Bakers,
you are halfway through.
188
00:09:08,500 --> 00:09:11,419
It is working, just slowly.
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00:09:11,420 --> 00:09:14,700
If the bakers don't prove their
enriched dough for long enough...
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00:09:16,460 --> 00:09:19,059
It's not ready.
It's still bouncing back.
191
00:09:19,060 --> 00:09:21,339
..they won't achieve the light,
airy buns
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00:09:21,340 --> 00:09:23,140
that Paul and Prue are expecting.
193
00:09:24,180 --> 00:09:26,619
It helps if you watch it.
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00:09:26,620 --> 00:09:28,619
Has Paul gone? He's gone.
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00:09:28,620 --> 00:09:30,499
Not having Paul see me do this.
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00:09:30,500 --> 00:09:34,219
Under-proved dough will be too tight
and is likely to crack
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00:09:34,220 --> 00:09:35,459
when baked.
198
00:09:35,460 --> 00:09:37,539
All right, that's ready.
199
00:09:37,540 --> 00:09:41,219
But the bakers are only halfway to
achieving perfect, fluffy
200
00:09:41,220 --> 00:09:44,100
festival buns.
What a lovely dough to work with.
201
00:09:45,260 --> 00:09:47,699
Before they can
prove for a second time,
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00:09:47,700 --> 00:09:51,139
they need to shape
the dough into 24 identical buns.
203
00:09:51,140 --> 00:09:54,139
It's really hard to get them
identical cos I twist them.
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00:09:54,140 --> 00:09:55,979
I can't get every twist the same.
205
00:09:55,980 --> 00:09:59,260
I don't want any
kind of blueberries sticking up.
206
00:10:00,300 --> 00:10:03,019
What are you doing?
Rubbing your buns?
207
00:10:03,020 --> 00:10:04,900
My balls are out on the table!
208
00:10:06,940 --> 00:10:09,419
Horrible doing the plaits.
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00:10:09,420 --> 00:10:11,979
It's cos I'm using a Paul Hollywood
technique that I looked up
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00:10:11,980 --> 00:10:13,539
on YouTube.
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00:10:13,540 --> 00:10:15,060
Is she still there?
212
00:10:17,220 --> 00:10:19,139
I don't like it.
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00:10:19,140 --> 00:10:21,859
What are you doing? I'm having fun,
I'm twisting some buns.
214
00:10:21,860 --> 00:10:23,379
You get the strip... Yeah...
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00:10:23,380 --> 00:10:25,379
Then I'm giving it,
like, a little core. Yep.
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00:10:25,380 --> 00:10:28,139
And the I'll just go... like that.
Wow.
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00:10:28,140 --> 00:10:30,659
You've blown my mind.
Which one looks the least good?
218
00:10:30,660 --> 00:10:32,659
Cos I've got a spare.
I'd take that one out,
219
00:10:32,660 --> 00:10:35,019
it doesn't look as even
as the others.
220
00:10:35,020 --> 00:10:36,540
You're out, mate.
221
00:10:37,740 --> 00:10:40,099
OK, Sandi, I'm just gonna put
you down here for a minute,
222
00:10:40,100 --> 00:10:42,019
I'm gonna do a time call.
223
00:10:42,020 --> 00:10:45,579
Bakers, you've got one hour left,
one hour remaining.
224
00:10:45,580 --> 00:10:47,819
Is that OK?
225
00:10:47,820 --> 00:10:49,139
Oh...
226
00:10:49,140 --> 00:10:51,659
I'm gonna use clingfilm just to
keep it moist while it proves.
227
00:10:51,660 --> 00:10:54,020
So they're just gonna stay
here for a moment.
228
00:10:55,300 --> 00:10:57,339
Panicking? Just...
Breaking up? Yeah.
229
00:10:57,340 --> 00:10:59,939
I've heard this on the grapevine
that you've been marking
230
00:10:59,940 --> 00:11:03,339
exams! Oh, my God!
It's been the worst week!
231
00:11:03,340 --> 00:11:05,459
Is it nice to get back in the tent,
then?
232
00:11:05,460 --> 00:11:08,059
It's... Do you know what?
It's kind of a... break from marking.
233
00:11:08,060 --> 00:11:11,179
Quite relaxing. Right, I'm so sorry.
I'm just gonna...
234
00:11:11,180 --> 00:11:13,979
All right, well, good luck!
235
00:11:13,980 --> 00:11:18,099
Got to make brandy glaze.
This is sugar syrup and spices.
236
00:11:18,100 --> 00:11:21,859
I will just see that some flavour
has come into it.
237
00:11:21,860 --> 00:11:23,339
Right, need to make my lemon curd.
238
00:11:23,340 --> 00:11:26,859
That's just honey, maple syrup,
brown sugar, cardamom for
239
00:11:26,860 --> 00:11:28,580
the glaze. It will be very strong.
240
00:11:30,140 --> 00:11:34,619
I can't taste any cardamom.
More cardamom? More?
241
00:11:34,620 --> 00:11:36,459
Nah, back in.
242
00:11:36,460 --> 00:11:38,499
Hi!
243
00:11:38,500 --> 00:11:40,939
Are these real peacock feathers?
244
00:11:40,940 --> 00:11:43,379
Yeah. This makes me
so happy. We need a sort of
245
00:11:43,380 --> 00:11:45,859
cape, though, as well, don't we?
Please wear it.
246
00:11:45,860 --> 00:11:48,339
What, wear this for the judges?
Yeah. All right.
247
00:11:48,340 --> 00:11:49,740
I'll wear it for you, yeah?
248
00:11:51,340 --> 00:11:53,820
I can't work out
whether they're ready or not.
249
00:11:54,860 --> 00:11:57,140
Mm, there's a couple of quite
wee ones in here.
250
00:11:58,340 --> 00:11:59,819
Gonna egg-wash them...
251
00:11:59,820 --> 00:12:01,060
Oh, wow, look at that egg.
252
00:12:02,220 --> 00:12:04,580
This is just flour and water...
253
00:12:06,340 --> 00:12:08,859
One's a bit squint,
but I'll call it a Saltire.
254
00:12:08,860 --> 00:12:12,779
A Scottish one. Your nose
doesn't look right, you got a cold?
255
00:12:12,780 --> 00:12:16,300
Hay fever. Oh, fair enough. Bakers,
you have half an hour, half an hour.
256
00:12:17,940 --> 00:12:20,699
Right, they're going in.
They look all right,
257
00:12:20,700 --> 00:12:23,419
they will be fine.
OK, we're gonna go in.
258
00:12:23,420 --> 00:12:24,780
My heart's racing.
259
00:12:25,940 --> 00:12:28,700
Going in -
200 degrees for about 18 minutes.
260
00:12:31,020 --> 00:12:32,460
Right, 15 minutes...
261
00:12:35,860 --> 00:12:38,339
They're cracked a wee
bit on the top. I think mine might
262
00:12:38,340 --> 00:12:40,699
have been a little bit under-proved.
Hide them.
263
00:12:40,700 --> 00:12:43,059
Hide them at the bottom.
They're normally really dark
264
00:12:43,060 --> 00:12:44,460
by this point, at home.
265
00:12:47,980 --> 00:12:50,419
That's the best thing I've
ever done.
266
00:12:50,420 --> 00:12:53,739
I'm just gonna give them
another... 49 seconds.
267
00:12:53,740 --> 00:12:55,860
I feel like I want to go in
and get them.
268
00:12:57,740 --> 00:13:01,179
Oh, they look baked!
Yeah, I'm gonna take them out.
269
00:13:01,180 --> 00:13:03,779
About that sort of colour,
is what I'm aiming for.
270
00:13:03,780 --> 00:13:06,019
OK...
271
00:13:06,020 --> 00:13:08,899
I tried to keep them away
from each other, but some of them
272
00:13:08,900 --> 00:13:11,219
have stuck, so I'll just put
the bad ones in the middle.
273
00:13:11,220 --> 00:13:12,819
They are a bit messy,
but they'll do.
274
00:13:12,820 --> 00:13:15,059
Bakers,
you've only got five minutes left...
275
00:13:15,060 --> 00:13:18,179
Five, four... No, just...
Just five. Five.
276
00:13:18,180 --> 00:13:20,859
Right, we're gonna glaze in the tin
cos we've not time
277
00:13:20,860 --> 00:13:22,379
to do anything else.
278
00:13:22,380 --> 00:13:24,699
The glaze, hopefully,
will give a bit of a kick,
279
00:13:24,700 --> 00:13:26,459
but a lot of the brandy
evaporates off.
280
00:13:26,460 --> 00:13:28,980
Some have exploded.
Let's hope they taste all right, eh?
281
00:13:32,260 --> 00:13:35,140
I'm covering my cracks up
with some leaves.
282
00:13:36,380 --> 00:13:37,580
Go, go, go.
283
00:13:39,780 --> 00:13:41,500
Sugar, sugar, sugar.
284
00:13:50,420 --> 00:13:53,059
Bakers, your time is up.
285
00:13:53,060 --> 00:13:56,340
Please, take your buns and place
them at the end of your stations.
286
00:13:57,700 --> 00:13:59,380
{\an5}I really want to eat one of yours.
287
00:14:07,900 --> 00:14:09,539
{\an5}SANDI: Paul and Prue will now decide
288
00:14:09,540 --> 00:14:13,579
{\an5}if our bakers' festive
buns are worth celebrating.
289
00:14:13,580 --> 00:14:15,220
Hello, David. Hello. Hi, David.
290
00:14:21,580 --> 00:14:24,699
I think the plaiting and the
shaping look very, very good.
291
00:14:24,700 --> 00:14:26,419
Very good.
292
00:14:26,420 --> 00:14:28,499
Couple of minutes less, perhaps.
293
00:14:28,500 --> 00:14:30,139
It's just gone a little bit
dark there.
294
00:14:30,140 --> 00:14:31,179
Mmm.
295
00:14:31,180 --> 00:14:33,499
I don't think they're bad at all.
The shapes are amazing.
296
00:14:33,500 --> 00:14:35,899
They look really good, I think.
297
00:14:35,900 --> 00:14:37,219
It's nice texture there.
298
00:14:37,220 --> 00:14:38,220
It's, um...
299
00:14:39,860 --> 00:14:40,940
Springs softly. Mmm.
300
00:14:47,020 --> 00:14:50,979
I love the flavour of saffron. It's
really good with the sugar on top.
301
00:14:50,980 --> 00:14:52,579
That's a well baked dough.
302
00:14:52,580 --> 00:14:56,539
The structure's good, the flavour is
fantastic. It just needs that...
303
00:14:56,540 --> 00:14:58,859
..a few extra little
bits of fruit in there. Mmm.
304
00:14:58,860 --> 00:15:01,300
Very good, though. I'm impressed.
Well done.
305
00:15:12,220 --> 00:15:14,299
They are a bit uneven,
aren't they? Yeah.
306
00:15:14,300 --> 00:15:16,499
They will be slightly misshapen
because of the volume
307
00:15:16,500 --> 00:15:18,899
of fruit in there as well,
because you get one with more
308
00:15:18,900 --> 00:15:23,499
fruit in it, it can't grow as much
as one that has got less fruit in.
309
00:15:23,500 --> 00:15:25,699
But they're lovely and shiny
and I like the glaze.
310
00:15:25,700 --> 00:15:28,260
Yeah, the glaze looks good.
The decoration's nice.
311
00:15:29,500 --> 00:15:33,139
It's a little tough, actually.
But I think your flavour is spot-on.
312
00:15:33,140 --> 00:15:35,539
The spaces are nicely warming
and balanced with the fruit.
313
00:15:35,540 --> 00:15:36,619
It's very good.
314
00:15:36,620 --> 00:15:38,259
It does taste like figgy pudding.
315
00:15:38,260 --> 00:15:39,460
It's really delicious.
316
00:15:46,060 --> 00:15:48,739
I do think they look very shiny
and very attractive,
317
00:15:48,740 --> 00:15:50,619
and my mouth's watering.
318
00:15:50,620 --> 00:15:52,619
They smell amazing, don't they?
319
00:15:52,620 --> 00:15:53,780
Let's have a look.
320
00:15:56,420 --> 00:15:58,539
The fruit distribution's in there,
actually,
321
00:15:58,540 --> 00:16:00,979
and we didn't see it down
the middle, but you can actually
322
00:16:00,980 --> 00:16:03,460
see it properly in two halves
when you cut it down the middle.
323
00:16:04,820 --> 00:16:07,179
The texture's perfect.
The texture is lovely.
324
00:16:07,180 --> 00:16:09,539
Yeah, and they're sticky.
I can feel it on the fingers.
325
00:16:09,540 --> 00:16:12,300
It's not too much spice,
and it's not too little. Mmm.
326
00:16:15,060 --> 00:16:17,099
Well done. Well done, Steph.
Well done, Steph.
327
00:16:17,100 --> 00:16:19,739
They're nice hot cross buns, them.
Well done, Steph.
328
00:16:19,740 --> 00:16:21,300
Yes!
329
00:16:29,060 --> 00:16:31,019
I think they all look similar
to each other.
330
00:16:31,020 --> 00:16:35,020
There's a bit more of a difference
in the colours. Even side to side.
331
00:16:36,780 --> 00:16:40,659
Wow. Well, you've got your
blueberries in the middle. Yeah.
332
00:16:40,660 --> 00:16:42,859
Nice texture.
333
00:16:42,860 --> 00:16:45,259
Do you candy the lemon peel? Yes.
334
00:16:45,260 --> 00:16:48,339
Took me quite a while.
Yeah, it needed a bit more.
335
00:16:48,340 --> 00:16:50,499
Quite bitter, isn't it,
the lemon in there?
336
00:16:50,500 --> 00:16:52,659
The sweetness hasn't come out in it.
337
00:16:52,660 --> 00:16:55,819
I also think the lemon curd glaze
is not as attractive,
338
00:16:55,820 --> 00:16:57,219
because it's not shiny enough.
339
00:16:57,220 --> 00:16:59,219
Mmm.
I think you baked them well.
340
00:16:59,220 --> 00:17:01,939
I just think there's a pretty
irregular colour going on in there.
341
00:17:01,940 --> 00:17:03,660
Mmm. And size.
342
00:17:05,220 --> 00:17:06,820
Well, they look home-made.
343
00:17:12,940 --> 00:17:14,059
{\an5}They're a lovely colour.
344
00:17:14,060 --> 00:17:16,459
They look great.
Highly decorative.
345
00:17:16,460 --> 00:17:19,019
I mean, they'd look
great in a shop window, those.
346
00:17:19,020 --> 00:17:21,899
The buns themselves look
a bit flattish.
347
00:17:21,900 --> 00:17:24,979
You can see they're sitting
quite squat.
348
00:17:24,980 --> 00:17:28,499
I think you've got pretty
consistent on the colour.
349
00:17:28,500 --> 00:17:30,220
And there's a bit of raspberry jam.
350
00:17:34,500 --> 00:17:37,739
They're a nice flavour.
I look at that crumb...
351
00:17:37,740 --> 00:17:40,179
Now, this is where you've dug it out
and you've put this in.
352
00:17:40,180 --> 00:17:41,939
See how dense it is down there?
353
00:17:41,940 --> 00:17:44,659
I did have to do it when it was
quite hot, so I was sort of
354
00:17:44,660 --> 00:17:47,499
cutting them and then pressing down
with a fork when it was a bit hot.
355
00:17:47,500 --> 00:17:49,499
So, it's condensed the dough
down at the bottom.
356
00:17:49,500 --> 00:17:52,819
It's really pleasant. It's like...
sort of almost doughnut texture.
357
00:17:52,820 --> 00:17:54,019
It's nice.
358
00:17:54,020 --> 00:17:57,099
I think you've done a great job. I
think they do look very, very smart.
359
00:17:57,100 --> 00:17:59,979
Thank you very much indeed, Rosie.
Thank you. Lovely. Excellent.
360
00:17:59,980 --> 00:18:02,419
I feel like the mama peacock,
and these are all my children.
361
00:18:02,420 --> 00:18:04,020
I'm so happy you put that back on!
362
00:18:12,220 --> 00:18:15,459
I think you've got a pretty stable
colour, you know.
363
00:18:15,460 --> 00:18:18,819
You have irregularities there
in the size. A little bit, yeah.
364
00:18:18,820 --> 00:18:21,019
Nice idea, though.
But they really look interesting.
365
00:18:21,020 --> 00:18:24,100
If I saw them in a bakery window,
I'd want to try one. OK.
366
00:18:29,780 --> 00:18:33,099
It is delicious. Oh, thank God.
So, I think your flavours are good.
367
00:18:33,100 --> 00:18:34,299
The proving's good.
368
00:18:34,300 --> 00:18:36,699
The bake's good, the colour's good,
the technique's good.
369
00:18:36,700 --> 00:18:40,100
Flavour's lovely. Yeah, my only
gripe is the size difference.
370
00:18:41,660 --> 00:18:42,740
But nevertheless...
371
00:18:43,980 --> 00:18:45,099
No... Shut up.
372
00:18:45,100 --> 00:18:46,699
{\an1}PRUE LAUGHS
373
00:18:46,700 --> 00:18:49,459
Well done, Henry. I don't think
you say "shut up" to the judges.
374
00:18:49,460 --> 00:18:50,900
{\an1}LAUGHTER
375
00:18:53,300 --> 00:18:57,220
Sorry, sorry. No-one's ever told
a handshake to shut up!
376
00:18:59,420 --> 00:19:01,659
That has made my month.
That was good.
377
00:19:01,660 --> 00:19:02,899
I can go now.
378
00:19:02,900 --> 00:19:05,260
I could leave this week
and be happy with that.
379
00:19:06,300 --> 00:19:09,260
I've just achieved a handshake.
I won't wash my hands.
380
00:19:11,860 --> 00:19:14,579
Buzzing that Steph
and Henry have got handshakes.
381
00:19:14,580 --> 00:19:16,379
I don't feel like I've done badly.
382
00:19:16,380 --> 00:19:18,659
I just haven't
done as well as other people.
383
00:19:18,660 --> 00:19:22,219
But it's very unlikely that I'm
going to do well in this Technical.
384
00:19:22,220 --> 00:19:24,139
I'm not holding out
any hope for this,
385
00:19:24,141 --> 00:19:25,701
but let's just have fun anyway.
386
00:19:25,703 --> 00:19:30,578
For subtitling services, contatct:
waqas.zahoor89@gmail.com
387
00:19:30,580 --> 00:19:33,699
NOEL: The bakers were able to
practise their celebratory buns
388
00:19:33,700 --> 00:19:37,180
but have no idea what
Technical mystery lies ahead.
389
00:19:38,980 --> 00:19:41,819
Right, bakers, welcome back.
Time for your Technical challenge.
390
00:19:41,820 --> 00:19:45,099
Today it's been set for you by Paul.
Any words of advice?
391
00:19:45,100 --> 00:19:48,700
This is about the perfect textures
both inside and out.
392
00:19:49,860 --> 00:19:52,419
Thank you for that. Off you pop.
What are they up to today?
393
00:19:52,420 --> 00:19:54,219
They're going to
Paul's soft play area.
394
00:19:54,220 --> 00:19:56,779
Wow, it's a funny thing to call it.
395
00:19:56,780 --> 00:20:02,139
The judges would like you to
make 12 Sicilian cassatelle.
396
00:20:02,140 --> 00:20:04,939
So, cassatelle are typically
served at Carnivale, which is
397
00:20:04,940 --> 00:20:06,979
of course the Italian word for...
398
00:20:06,980 --> 00:20:10,419
Slippers? No. Carnival, yeah.
Oh, yeah. OK.
399
00:20:10,420 --> 00:20:12,859
Your cassatelle are pastry
crescents filled with a smooth
400
00:20:12,860 --> 00:20:15,259
and creamy ricotta, flavoured with
chocolate and orange,
401
00:20:15,260 --> 00:20:17,859
and fried until crispy and golden.
402
00:20:17,860 --> 00:20:22,219
{\an5}They need to be uniform in shape and
size, perfect for the Carnivale.
Hmm.
403
00:20:22,220 --> 00:20:24,339
You've got an hour and 15.
On your marks...
404
00:20:24,340 --> 00:20:25,780
OPERATIC: # Get set! #
Bake!
405
00:20:27,780 --> 00:20:29,019
ITALIAN ACCENT: Cassatelle.
406
00:20:29,020 --> 00:20:30,779
No, I've never had these before.
407
00:20:30,780 --> 00:20:32,499
Cassatelle. There we go.
408
00:20:32,500 --> 00:20:35,059
Not even the foggiest clue
what it is.
409
00:20:35,060 --> 00:20:37,139
It's what looks like
a pasta machine.
410
00:20:37,140 --> 00:20:42,219
I guess almost like ravioli,
but, like, fried and sweet.
411
00:20:42,220 --> 00:20:43,340
Maybe. I don't know.
412
00:20:44,900 --> 00:20:46,059
Cassatelle.
413
00:20:46,060 --> 00:20:49,099
Basically they're Sicilian snacks
that you'd have at a carnival.
414
00:20:49,100 --> 00:20:51,659
So, inside these beautiful
pastries we've got ricotta,
415
00:20:51,660 --> 00:20:54,099
we've got chocolate and we've got
orange in there as well.
416
00:20:54,100 --> 00:20:56,739
Where the hard bit is, is getting
the pastry nice and thin,
417
00:20:56,740 --> 00:20:59,299
and overall filling this properly
with the ricotta.
418
00:20:59,300 --> 00:21:01,899
Because these look very well filled
and well sealed.
419
00:21:01,900 --> 00:21:05,139
{\an5}And the other problem
they're going to have is,
obviously you've got to fry it.
420
00:21:05,140 --> 00:21:09,499
If they don't roll their pastry and
it's a bit thick, as soon as it hits
421
00:21:09,500 --> 00:21:11,659
the oil, the chances are
it's going to burst open,
422
00:21:11,660 --> 00:21:13,859
the ricotta will pour out
into the oil.
423
00:21:13,860 --> 00:21:16,859
OK, would you like to try them,
Prue? Yeah.
424
00:21:16,860 --> 00:21:19,019
So, you can see from the inside
it's full of filling.
425
00:21:19,020 --> 00:21:21,939
I don't want to crack into one and
have big air holes in there.
426
00:21:21,940 --> 00:21:26,019
It must have the ricotta chocolate
all the way through. No grittiness.
427
00:21:26,020 --> 00:21:28,499
Nice and orangey. That is delicious.
428
00:21:28,500 --> 00:21:29,899
Great with a cup of tea.
429
00:21:29,900 --> 00:21:32,099
I was thinking it'd be great
with a glass of Marsala.
430
00:21:32,100 --> 00:21:34,060
Well, you would, though,
wouldn't you?
431
00:21:35,180 --> 00:21:36,260
Deep-fat fryer to 170!
432
00:21:37,780 --> 00:21:42,019
This is scaring me, because last
time I had to deal with one of those
433
00:21:42,020 --> 00:21:46,459
I had this weird thing, so I'm just
trying to make this a better memory.
434
00:21:46,460 --> 00:21:49,299
So... "For the dough,
make a stiff, pliable dough."
435
00:21:49,300 --> 00:21:52,179
I don't know what
kind of dough it is that I'm making,
436
00:21:52,180 --> 00:21:54,899
and the ingredients don't
help with it.
437
00:21:54,900 --> 00:21:58,139
Maybe it's more like pasta dough,
which I've never made before, so...
438
00:21:58,140 --> 00:22:00,379
I'm just going to kind of bung it
all in a bowl in some
439
00:22:00,380 --> 00:22:02,019
sort of order and see what happens.
440
00:22:02,020 --> 00:22:03,459
It doesn't say how much water.
441
00:22:03,460 --> 00:22:05,819
I've put a couple of tablespoons
in so far.
442
00:22:05,820 --> 00:22:07,900
"Stiff, pliable." What does it mean?
443
00:22:08,980 --> 00:22:10,539
Not crumbly. A bit of stretch?
444
00:22:10,540 --> 00:22:12,539
I think this is quite pliable now.
445
00:22:12,540 --> 00:22:13,740
So... "Knead until smooth."
446
00:22:15,020 --> 00:22:16,619
Yes!
447
00:22:16,620 --> 00:22:18,219
"Then divide the dough into four."
448
00:22:18,220 --> 00:22:19,780
And that is chilling in the fridge.
449
00:22:20,980 --> 00:22:24,499
I need to sieve the strained ricotta
until smooth and make the filling.
450
00:22:24,500 --> 00:22:26,579
This just takes me back
to Dairy Week.
451
00:22:26,580 --> 00:22:27,699
What are you doing?
452
00:22:27,700 --> 00:22:30,099
I'm trying to get rid of liquid
out of some cheese.
453
00:22:30,100 --> 00:22:32,979
What does it look like I'm doing?
Oh, yeah, of course. Ricotta, right?
454
00:22:32,980 --> 00:22:34,939
Ricotta. Look at that, yeah. Yes.
455
00:22:34,940 --> 00:22:37,619
Can you tell what I'm doing without
looking at a sheet of paper?
456
00:22:37,620 --> 00:22:40,579
Sicilian cassatelle.
And what's that?
457
00:22:40,580 --> 00:22:41,939
I don't know. No!
458
00:22:41,940 --> 00:22:45,379
I wasn't listening when Sandi was
explaining to you what they are!
459
00:22:45,380 --> 00:22:48,099
So, that's a lot of the liquid's now
gone, which is good.
460
00:22:48,100 --> 00:22:51,659
In my head, it was just going,
"La-la-la-la-la-la-la."
461
00:22:51,660 --> 00:22:54,259
I'm going to sieve it.
I've never sieved ricotta.
462
00:22:54,260 --> 00:22:57,219
Ricotta has quite a cheesy,
grainy kind of texture, doesn't it?
463
00:22:57,220 --> 00:22:59,859
So, it might take
a couple of sievings.
464
00:22:59,860 --> 00:23:02,300
No-one ever thought,
"I need to sieve some cheese."
465
00:23:03,340 --> 00:23:05,420
This is the weirdest thing
I've ever done.
466
00:23:07,580 --> 00:23:09,219
Is it meant to do that?
467
00:23:09,220 --> 00:23:11,979
I've put it through the sieve twice,
so it'd better feel smooth now.
468
00:23:11,980 --> 00:23:14,939
So, I'm just going to make the
filling. I've got my sieved ricotta.
469
00:23:14,940 --> 00:23:16,259
Then some orange zest.
470
00:23:16,260 --> 00:23:19,859
Then icing sugar,
and then add some chocolate chips.
471
00:23:19,860 --> 00:23:22,019
I want to make sure
the texture's right as well,
472
00:23:22,020 --> 00:23:24,540
so I don't want any whole
chocolate chips.
473
00:23:27,260 --> 00:23:28,339
It tastes quite nice.
474
00:23:28,340 --> 00:23:31,139
How are you? I'm stressed. What?
475
00:23:31,140 --> 00:23:33,339
You got the old handshake.
I know, but...
476
00:23:33,340 --> 00:23:35,379
Come on, talk me through it.
What did it feel like,
477
00:23:35,380 --> 00:23:37,379
his big sausagey fingers?
What are they like?
478
00:23:37,380 --> 00:23:39,219
Soft but powerful?
479
00:23:39,220 --> 00:23:42,579
Powerful. Powerful. Manicured?
Soft, pampered...
480
00:23:42,580 --> 00:23:45,379
I don't know about manicured. ..but
strong. And then what happened?
481
00:23:45,380 --> 00:23:47,299
When he was
holding your grip like that,
482
00:23:47,300 --> 00:23:49,019
did the tent start spinning
around...
483
00:23:49,020 --> 00:23:50,979
Yeah. ..and Prue levitated up?
484
00:23:50,980 --> 00:23:51,980
{\an1}HE LAUGHS
485
00:23:53,700 --> 00:23:55,499
Bakers, you are halfway through!
486
00:23:55,500 --> 00:23:56,939
What am I doing? What am I doing?
487
00:23:56,940 --> 00:23:59,019
I like that, cos I think
you took it seriously
488
00:23:59,020 --> 00:24:00,099
and did it with purpose.
489
00:24:00,100 --> 00:24:02,419
Yeah, I think it's about time
we got serious on this show.
490
00:24:02,420 --> 00:24:04,419
"Flatten one ball into
a rough rectangle.
491
00:24:04,420 --> 00:24:05,739
"Feed through a pasta machine."
492
00:24:05,740 --> 00:24:07,259
Going to take a piece of dough.
493
00:24:07,260 --> 00:24:10,739
I have used a pasta machine before
to make pasta, but not pastry.
494
00:24:10,740 --> 00:24:12,699
This is the first time I've used
a pasta machine.
495
00:24:12,700 --> 00:24:15,259
There could be harder things
to use in the world, in fairness.
496
00:24:15,260 --> 00:24:16,899
It's a handle.
497
00:24:16,900 --> 00:24:19,179
Oh, sod it.
498
00:24:19,180 --> 00:24:20,779
Oh, for goodness' sake.
499
00:24:20,780 --> 00:24:22,139
I've made pasta at home once.
500
00:24:22,140 --> 00:24:24,899
It was really good.
I would make it again. Um... Yeah.
501
00:24:24,900 --> 00:24:27,219
{\an1}CLATTERING
502
00:24:27,220 --> 00:24:28,459
That can happen.
503
00:24:28,460 --> 00:24:29,980
How does one do this?
504
00:24:31,300 --> 00:24:32,620
Oh.
505
00:24:33,940 --> 00:24:37,499
Well, I think we can agree,
this is wrong.
506
00:24:37,500 --> 00:24:39,340
I think mine are quite thick.
507
00:24:42,060 --> 00:24:45,860
Is that too thick? I don't know what
I'm doing. What is going on here?
508
00:24:47,620 --> 00:24:49,379
You can change the settings.
509
00:24:49,380 --> 00:24:52,499
Going up one setting each time,
gradually rolling it thinner,
510
00:24:52,500 --> 00:24:53,739
like I would with pasta.
511
00:24:53,740 --> 00:24:55,299
It's just that I need three hands.
512
00:24:55,300 --> 00:24:58,379
Oh, Sandi's got a hand. What?
Have you got a hand?
513
00:24:58,380 --> 00:25:00,299
Can you crank? You crank. Which way?
514
00:25:00,300 --> 00:25:02,419
Clockwise. Clockwise.
515
00:25:02,420 --> 00:25:03,859
Yeah, that way.
516
00:25:03,860 --> 00:25:05,979
I know what kind of clockwise,
darling!
517
00:25:05,980 --> 00:25:08,059
A bit faster.
My, you're quite bossy.
518
00:25:08,060 --> 00:25:10,019
{\an1}SHE LAUGHS
519
00:25:10,020 --> 00:25:11,499
Wouldn't be your girlfriend.
520
00:25:11,500 --> 00:25:12,540
{\an1}THEY LAUGH
521
00:25:14,220 --> 00:25:19,219
"And then cut into rounds. Fill and
seal. Crimp the edges with a fork."
522
00:25:19,220 --> 00:25:21,939
How many are we making? 12, cool.
523
00:25:21,940 --> 00:25:25,619
I need three circles
out of every blob of dough.
524
00:25:25,620 --> 00:25:27,499
See, I feel like that's a bit thick,
maybe.
525
00:25:27,500 --> 00:25:29,219
Fill and seal. Fill and seal.
526
00:25:29,220 --> 00:25:32,259
I've just got to be careful
not to overfill it.
527
00:25:32,260 --> 00:25:34,179
I'm just treating it
like a filled ravioli.
528
00:25:34,180 --> 00:25:36,059
A little bit of water
just to seal the dough.
529
00:25:36,060 --> 00:25:39,379
Because you don't want it to burst
out in the deep-fat fryer.
530
00:25:39,380 --> 00:25:40,979
Oh, we've had leakage.
531
00:25:40,980 --> 00:25:43,860
Too much.
Oh, dear. Too late now, isn't it?
532
00:25:46,020 --> 00:25:48,339
Now it says to fry.
It's a one-word one.
533
00:25:48,340 --> 00:25:51,899
So, we had one other Technical
deep-fat fried. I came last.
534
00:25:51,900 --> 00:25:54,099
This is time to redeem myself, yeah.
535
00:25:54,100 --> 00:25:55,739
Right, these need to go on.
536
00:25:55,740 --> 00:25:57,739
How hot is this?
Don't know how long for yet.
537
00:25:57,740 --> 00:26:00,339
Just going to go in with it.
538
00:26:00,340 --> 00:26:03,020
The pastry's very thin,
so three minutes, flip them.
539
00:26:04,220 --> 00:26:07,459
It's trying to sink, so I'm kind
of holding it. Breathe, Michael.
540
00:26:07,460 --> 00:26:08,859
Just breathe.
541
00:26:08,860 --> 00:26:11,379
I'm just going to try
and look for colour.
542
00:26:11,380 --> 00:26:13,699
I'm guessing it's meant to be
golden brown, isn't it?
543
00:26:13,700 --> 00:26:15,619
Oh, bloody hell,
they puff up, don't they?
544
00:26:15,620 --> 00:26:17,019
{\an1}NOEL WHISTLES
545
00:26:17,020 --> 00:26:20,099
Jiminy Christmas, look at that guy
having a little splash about
546
00:26:20,100 --> 00:26:21,219
in his Jacuzzi.
547
00:26:21,220 --> 00:26:22,939
One looks all right.
548
00:26:22,940 --> 00:26:24,899
Shall we take it out and see
if it goes crispy?
549
00:26:24,900 --> 00:26:27,739
No, keep it in, keep going.
I don't want to just burn things!
550
00:26:27,740 --> 00:26:31,099
Keep going.
I've got such an adrenaline rush.
551
00:26:31,100 --> 00:26:33,019
You're really sad.
552
00:26:33,020 --> 00:26:34,859
You look done to me.
I'm quite happy.
553
00:26:34,860 --> 00:26:37,579
Do you know, in Whitby, we got the
award for the best fish and chips in
554
00:26:37,580 --> 00:26:40,299
the country one year, so I feel like
I'm doing my town proud as well.
555
00:26:40,300 --> 00:26:43,259
I mean, they don't make cassatelles,
but... I mean, it is crisp.
556
00:26:43,260 --> 00:26:45,340
I am designating this one
as "Looks OK".
557
00:26:46,540 --> 00:26:48,139
Oh, look, it's bursting open.
558
00:26:48,140 --> 00:26:49,619
{\an1}SHE EXHALES
559
00:26:49,620 --> 00:26:52,299
Nothing I can really do now.
I've not got time for this.
560
00:26:52,300 --> 00:26:55,859
One of mine's burst as well, Alice.
Mine has completely burst, Michael.
561
00:26:55,860 --> 00:26:58,779
Look, one is, like, literally coming
back into a circle again.
562
00:26:58,780 --> 00:27:00,539
I've literally made a taco.
563
00:27:00,540 --> 00:27:02,419
Let's put two more in as well.
564
00:27:02,420 --> 00:27:04,979
I don't want to add any more,
cos that'll lower the temperature
565
00:27:04,980 --> 00:27:08,059
of the vat. I feel like I'm behind,
but I don't know if I am.
566
00:27:08,060 --> 00:27:09,299
How long have we got?
567
00:27:09,300 --> 00:27:11,939
Bakers, you have 15 minutes,
15 minutes.
568
00:27:11,940 --> 00:27:15,179
I don't think you're in the shot.
Get a bit closer. Oh, sorry, thanks.
569
00:27:15,180 --> 00:27:16,419
That's better.
570
00:27:16,420 --> 00:27:19,579
15 minutes. These'd better fry
quickly, that's all I can say.
571
00:27:19,580 --> 00:27:21,539
Can we get two scarves next time?
No.
572
00:27:21,540 --> 00:27:23,179
I'm going to bung them all in.
573
00:27:23,180 --> 00:27:26,059
Four there. I've got two here that
are almost done, which makes six.
574
00:27:26,060 --> 00:27:28,619
They are definitely not uniform.
Stay calm.
575
00:27:28,620 --> 00:27:30,620
I'm so far beyond salvage.
576
00:27:32,260 --> 00:27:34,299
A lot of these have decided
to open up.
577
00:27:34,300 --> 00:27:36,019
If I do two at a time for a bit...
578
00:27:36,020 --> 00:27:38,700
Turn that up to the highest it
will go. Come on! Come on!
579
00:27:40,060 --> 00:27:42,179
Far too thick. They're ruined.
580
00:27:42,180 --> 00:27:43,739
Awful.
581
00:27:43,740 --> 00:27:46,299
Just going by eye.
We'll just start getting these out.
582
00:27:46,300 --> 00:27:48,019
Four, six, eight, ten...
583
00:27:48,020 --> 00:27:49,180
12. Look at them.
584
00:27:50,260 --> 00:27:51,739
Desperation stations.
585
00:27:51,740 --> 00:27:54,739
I'm going to
fry them until the very last minute.
586
00:27:54,740 --> 00:27:56,099
Right, bakers!
587
00:27:56,100 --> 00:27:58,259
Take a long time, Sandi,
take a long time.
588
00:27:58,260 --> 00:28:00,139
OK, your time...
589
00:28:00,140 --> 00:28:02,219
..is... ..which is spelt T-I-M-E...
590
00:28:02,220 --> 00:28:06,219
..is...
..is still spelt T-I-ME...
591
00:28:06,220 --> 00:28:08,580
And, erm, you are...
592
00:28:10,300 --> 00:28:11,899
..done!
593
00:28:11,900 --> 00:28:13,699
{\an1}HE EXHALES
594
00:28:13,700 --> 00:28:15,499
This is a disaster, isn't it?
595
00:28:15,500 --> 00:28:18,499
Please bring your delicious Sicilian
pastries and place them
596
00:28:18,500 --> 00:28:20,739
on the table.
597
00:28:20,740 --> 00:28:23,619
NOEL: Prue and Paul are looking for
12 beautifully filled,
598
00:28:23,620 --> 00:28:26,019
sealed and fried cassatelle.
599
00:28:26,020 --> 00:28:27,859
PRUE: Mmm.
600
00:28:27,860 --> 00:28:29,900
And they'll have no idea
whose is whose.
601
00:28:31,540 --> 00:28:35,299
Now, these are OK.
Fairly uniform and sealed.
602
00:28:35,300 --> 00:28:36,939
PRUE: I think they look lovely.
603
00:28:36,940 --> 00:28:38,699
Let's have a
look at the filling on this.
604
00:28:38,700 --> 00:28:42,099
Could do with a bit more, couldn't
it? Yeah, big air holes in there.
605
00:28:42,100 --> 00:28:44,059
Look. Great flavour.
606
00:28:44,060 --> 00:28:46,019
I think it looks lovely,
tastes lovely.
607
00:28:46,020 --> 00:28:47,339
Could have more of a filling.
608
00:28:47,340 --> 00:28:50,059
But they're a nice shape, and
they're actually well fried as well.
609
00:28:50,060 --> 00:28:52,659
Very good. Moving on to these.
I like the crimping.
610
00:28:52,660 --> 00:28:54,580
But you've lost
a bit on some of them.
611
00:28:57,740 --> 00:29:00,739
That filling is so delicious!
It's really good.
612
00:29:00,740 --> 00:29:03,979
It's got a bit of crispiness to the
shell as well. I like that.
613
00:29:03,980 --> 00:29:05,259
This one's pretty good.
614
00:29:05,260 --> 00:29:07,819
OK, moving on. These haven't been
sealed properly. No.
615
00:29:07,820 --> 00:29:10,299
So, they've just popped open
in the fryer. And puffed up.
616
00:29:10,300 --> 00:29:13,179
Like some kind of seafood creature.
Yeah!
617
00:29:13,180 --> 00:29:15,339
You can see
the big air pocket there.
618
00:29:15,340 --> 00:29:17,499
This is very thick as well
on the pastry.
619
00:29:17,500 --> 00:29:19,540
And too over-fried. Very.
620
00:29:20,660 --> 00:29:23,139
Right. Right, moving on,
similar problem again. Not sealed.
621
00:29:23,140 --> 00:29:24,340
A couple have opened up.
622
00:29:26,540 --> 00:29:28,739
Not much filling in there either.
It's all pastry.
623
00:29:28,740 --> 00:29:29,859
The thinner the pastry,
624
00:29:29,860 --> 00:29:32,579
you would have found it easier
to seal as well.
625
00:29:32,580 --> 00:29:34,979
Now, these are all over-fried.
626
00:29:34,980 --> 00:29:36,899
But they're all sealed.
627
00:29:36,900 --> 00:29:40,539
They're not actually uniform.
They're not all the same shape.
628
00:29:40,540 --> 00:29:41,899
Solid.
629
00:29:41,900 --> 00:29:43,779
Yeah, you can tell straight away...
630
00:29:43,780 --> 00:29:46,379
How thick that is... It's been
cooked all the way through,
631
00:29:46,380 --> 00:29:50,219
but they've had to leave it in
there, cos the pastry's so thick.
632
00:29:50,220 --> 00:29:51,419
But they are all sealed.
633
00:29:51,420 --> 00:29:52,859
This one looks pretty good.
634
00:29:52,860 --> 00:29:54,779
It's nice and light. However...
635
00:29:54,780 --> 00:29:56,340
Same problem. They've burst again.
636
00:29:57,620 --> 00:30:00,459
But they are quite neat,
so it doesn't look too bad.
637
00:30:00,460 --> 00:30:02,180
Oh, and they're quite full, look.
Yeah.
638
00:30:03,780 --> 00:30:06,419
Yeah, a decent amount of filling.
Some nice, thin pastry as well.
639
00:30:06,420 --> 00:30:08,779
OK, this will be interesting.
640
00:30:08,780 --> 00:30:10,019
That'll be number one.
641
00:30:10,020 --> 00:30:13,620
SANDI: Prue and Paul will now rank
the cassatelle from worst to best.
642
00:30:15,060 --> 00:30:18,379
In sixth place, we have this one.
643
00:30:18,380 --> 00:30:22,379
That's me. Alice.
They exploded, didn't they? I know.
644
00:30:22,380 --> 00:30:24,539
Sorry. And very uneven.
645
00:30:24,540 --> 00:30:26,819
Fifth spot, we have this one.
646
00:30:26,820 --> 00:30:28,940
Exploded,
and a little bit soggy as well.
647
00:30:30,220 --> 00:30:32,659
SANDI: Steph is fourth
and Henry is third.
648
00:30:32,660 --> 00:30:34,580
And then, in second place...
649
00:30:36,500 --> 00:30:38,299
..we have this one...
650
00:30:38,300 --> 00:30:40,539
..which is really good, David.
Very nice.
651
00:30:40,540 --> 00:30:43,339
The only thing we found to complain
about at all was that you had
652
00:30:43,340 --> 00:30:46,019
lost the definition of your fork
round the edge.
653
00:30:46,020 --> 00:30:48,339
But otherwise
they were really lovely.
654
00:30:48,340 --> 00:30:50,700
So, in first place, Rosie.
655
00:30:55,500 --> 00:30:58,739
Neat. Nice fork. All sealed
and full of ricotta.
656
00:30:58,740 --> 00:31:00,939
Perfect. Nice.
657
00:31:00,940 --> 00:31:04,379
Yay! I finally won a Technical. Yay.
658
00:31:04,380 --> 00:31:05,739
I've had a bit of a run of fifth.
659
00:31:05,740 --> 00:31:08,419
Fifth, fifth, fifth, fifth,
fifth, fifth, fifth and, yay, first,
660
00:31:08,420 --> 00:31:09,739
so, yeah, super happy.
661
00:31:09,740 --> 00:31:13,019
{\an5}Second again.
Steph asked me, she was like,
"I think you've got first."
662
00:31:13,020 --> 00:31:14,779
I was like, "No, I repel first.
663
00:31:14,780 --> 00:31:16,619
"I think I've got second."
664
00:31:16,620 --> 00:31:17,939
I knew I hadn't done very well.
665
00:31:17,940 --> 00:31:19,819
I'm not particularly
confident on tomorrow.
666
00:31:19,820 --> 00:31:22,499
Tomorrow's Showstopper is by far
the hardest challenge we've had
667
00:31:22,500 --> 00:31:24,299
to do in the seven weeks.
668
00:31:24,300 --> 00:31:26,859
Not a great end to the day.
669
00:31:26,860 --> 00:31:28,659
It doesn't take a genius
to work out that
670
00:31:28,660 --> 00:31:30,499
{\an5}I'm kind of sitting
at the bottom, so...
671
00:31:30,500 --> 00:31:33,500
{\an5}..tomorrow it's going to
be important that I do well.
672
00:31:40,100 --> 00:31:42,579
{\an5}Oh, it's warm already in here,
isn't it?
673
00:31:42,580 --> 00:31:44,779
{\an5}Just one challenge remains
674
00:31:44,780 --> 00:31:46,699
{\an5}before Paul and Prue decide
which bakers
675
00:31:46,700 --> 00:31:49,579
will make it through
to the quarterfinal
676
00:31:49,580 --> 00:31:51,699
and who will be leaving the tent.
677
00:31:51,700 --> 00:31:53,339
So yesterday, I think
678
00:31:53,340 --> 00:31:56,059
I detected a change of atmosphere
in the tent for the better.
679
00:31:56,060 --> 00:31:59,299
You were almost smiling.
Yeah. Almost.
680
00:31:59,300 --> 00:32:01,619
Can I just say, Henry, though,
and his Signature?
681
00:32:01,620 --> 00:32:03,539
Yeah, just say that.
He did really well again.
682
00:32:03,540 --> 00:32:05,499
He told me to shut up. "Shut up!"
683
00:32:05,500 --> 00:32:08,219
Shut up! Shut the door!
684
00:32:08,220 --> 00:32:10,139
I think it was so sweet.
685
00:32:10,420 --> 00:32:13,179
I thought the Signature
was very good.
686
00:32:13,180 --> 00:32:15,699
But to get it done properly,
and it proved it in the technical,
687
00:32:15,700 --> 00:32:18,299
to get it done properly
is quite difficult.
688
00:32:18,300 --> 00:32:20,979
Because of that technical,
we've got Alice and Michael down,
689
00:32:20,980 --> 00:32:22,419
surely, at the bottom.
690
00:32:22,420 --> 00:32:25,539
Alice took a bit of a gamble
and tried to do too much, almost.
691
00:32:25,540 --> 00:32:27,659
She is getting
more and more disorganised.
692
00:32:27,660 --> 00:32:30,459
The benches that are clean means
in their head, they're organised,
693
00:32:30,460 --> 00:32:33,019
and under control. Hers is generally
a crime scene. Yeah.
694
00:32:33,020 --> 00:32:35,899
And David, he has little spells
where he tidies everything up.
695
00:32:35,900 --> 00:32:39,459
David is so good at it.
He keeps everything neat as a pin.
696
00:32:39,460 --> 00:32:41,419
I know, but he's neat as a pin.
697
00:32:41,420 --> 00:32:42,899
Very nice buns.
698
00:32:42,900 --> 00:32:44,539
{\an1}THEY LAUGH
699
00:32:44,540 --> 00:32:48,659
I never thought I'd hear YOU
say that!
700
00:32:48,660 --> 00:32:50,020
Oh, dear!
701
00:32:55,260 --> 00:32:57,059
Hello, bakers.
Welcome back to the tent.
702
00:32:57,060 --> 00:32:59,539
It's time for your
Showstopper Challenge.
703
00:32:59,540 --> 00:33:03,939
Today, the judges would like to see
your take on kek lapis Sarawak.
704
00:33:03,940 --> 00:33:05,779
OK, so, this is a colourful cake
705
00:33:05,780 --> 00:33:08,179
which originates from the Sarawak
region of Malaysia.
706
00:33:08,180 --> 00:33:10,739
It's often used in religious
and cultural celebrations.
707
00:33:10,740 --> 00:33:14,699
Your cake should display even
and precise layers,
708
00:33:14,700 --> 00:33:16,459
and be grilled.
709
00:33:16,460 --> 00:33:18,979
Grilled? Grilled.
Wow, the Great British Grill Off.
710
00:33:18,980 --> 00:33:22,379
When your cake is cut
and reassembled,
711
00:33:22,380 --> 00:33:25,699
it should form intricate patterns
that run through it.
712
00:33:25,700 --> 00:33:27,979
You've got four hours
and 15 minutes to do that.
713
00:33:27,980 --> 00:33:29,499
That doesn't sound long enough. No!
714
00:33:29,500 --> 00:33:32,300
On your marks... Get set...
Bake. Or grill.
715
00:33:34,260 --> 00:33:36,179
I'd heard of Malaysia before.
716
00:33:36,180 --> 00:33:38,939
I hadn't heard of Sarawak
or kek or lapis.
717
00:33:38,940 --> 00:33:41,099
In the 1980s, it was very popular
in Indonesia,
718
00:33:41,100 --> 00:33:43,899
and they took it across to Sarawak
in Malaysia,
719
00:33:43,900 --> 00:33:45,419
where they added all the colour.
720
00:33:45,420 --> 00:33:47,859
Imagine Battenberg but more layers.
721
00:33:47,860 --> 00:33:50,939
Do I feel confident? No. Ha!
722
00:33:50,940 --> 00:33:53,779
The Showstopper this week
is a complicated one.
723
00:33:53,780 --> 00:33:58,139
We've asked the bakers to do
a Sarawak-style layer cake.
724
00:33:58,140 --> 00:34:00,339
They have many, many layers
725
00:34:00,340 --> 00:34:02,859
in many different colours
and different flavours.
726
00:34:02,860 --> 00:34:05,139
They put a thin layer of batter
in a cake tin,
727
00:34:05,140 --> 00:34:10,019
grill it for a few minutes,
take it out, more batter, grill it.
728
00:34:10,020 --> 00:34:12,059
However many layers they want.
729
00:34:12,060 --> 00:34:15,259
And then cut it into any shapes
they like.
730
00:34:15,260 --> 00:34:18,139
Then they reassemble those
pieces of cake
731
00:34:18,140 --> 00:34:20,339
so that they make
a fantastic pattern.
732
00:34:20,340 --> 00:34:22,099
It's very difficult to do.
733
00:34:22,100 --> 00:34:24,579
The bakers would never have made
anything like this before.
734
00:34:24,580 --> 00:34:27,259
I think this is one of
the hardest cake designs to make.
735
00:34:27,260 --> 00:34:30,380
And there's nowhere to hide,
we WILL see the problems.
736
00:34:33,580 --> 00:34:35,979
With multiple cakes to make,
737
00:34:35,980 --> 00:34:39,779
each featuring layer upon layer
of sponge...
738
00:34:39,780 --> 00:34:44,779
I have 14 times three eggs,
yes, that number.
739
00:34:44,780 --> 00:34:47,939
..this is one of THE most
complex challenges
740
00:34:47,940 --> 00:34:50,699
ever attempted in the tent.
741
00:34:50,700 --> 00:34:53,139
Waagh! Practising the Showstopper,
742
00:34:53,140 --> 00:34:55,579
I got through 110 eggs in one day.
743
00:34:55,580 --> 00:34:58,619
Hello, Henry. How are you doing,
Henry? Hello! What are you doing?
744
00:34:58,620 --> 00:35:01,939
I am doing a lemon and lime
Sarawak cake.
745
00:35:01,940 --> 00:35:03,979
So how many layers in each cake?
746
00:35:03,980 --> 00:35:06,419
Actually, I've got a drawing
because I can't explain it.
747
00:35:06,420 --> 00:35:08,979
Should hopefully look like that.
Oh, wow, come on.
748
00:35:08,980 --> 00:35:10,899
That's the plan.
Well, that is beautiful.
749
00:35:10,900 --> 00:35:12,979
I'm just going to bring this up
to the table!
750
00:35:12,980 --> 00:35:15,499
It's probably a mistake
to show it to us
751
00:35:15,500 --> 00:35:18,419
because we might be disappointed
if you don't achieve it.
752
00:35:18,420 --> 00:35:20,979
There's a great likelihood of that,
but you might as well know.
753
00:35:20,980 --> 00:35:23,419
Do you know what you should do?
Once the cakes come out,
754
00:35:23,420 --> 00:35:25,699
redraw it
so it looks exactly the same. Yeah.
755
00:35:25,700 --> 00:35:27,979
And pretend you didn't see that.
756
00:35:27,980 --> 00:35:30,339
SANDI: Henry is hoping to bring
his design to life
757
00:35:30,340 --> 00:35:33,859
with contrasting blocks of green
and yellow coloured layer cake,
758
00:35:33,860 --> 00:35:36,499
held together
with raspberry and mint jam,
759
00:35:36,500 --> 00:35:39,219
and flavoured with lime and lemon.
760
00:35:39,220 --> 00:35:42,259
I'm doing six to seven lemons
in each batch.
761
00:35:42,260 --> 00:35:45,899
So if that's not enough lemon zest,
I don't know what I'm going to do.
762
00:35:45,900 --> 00:35:50,259
Not only do Prue and Paul want to
see flawlessly designed cakes...
763
00:35:50,260 --> 00:35:52,459
I'm doing a spice mix
called Spekkoek,
764
00:35:52,460 --> 00:35:55,699
and it's a mixture of cinnamon,
cloves, cardamom and nutmeg.
765
00:35:55,700 --> 00:35:59,139
..they're expecting
our six remaining bakers
766
00:35:59,140 --> 00:36:00,579
to nail their flavours.
767
00:36:00,580 --> 00:36:02,899
I have found that
when you're grilling the cake,
768
00:36:02,900 --> 00:36:04,939
the flavours disappear
more than in a baked cake.
769
00:36:04,940 --> 00:36:06,739
First I was putting various liqueurs
in it.
770
00:36:06,740 --> 00:36:09,379
You couldn't taste a blooming thing.
This is a spiced rum.
771
00:36:09,380 --> 00:36:11,739
I've kind of got into my rums
recently.
772
00:36:11,740 --> 00:36:13,779
So I've googled kek lapises
quite a lot,
773
00:36:13,780 --> 00:36:16,499
and lots of them add,
like, an almond liqueur,
774
00:36:16,500 --> 00:36:18,619
so I thought, well, rum might work.
775
00:36:18,620 --> 00:36:22,059
And we'll see in about four hours
whether it does.
776
00:36:22,060 --> 00:36:24,379
Michael's spiced rum will flavour
777
00:36:24,380 --> 00:36:26,579
his sponge along with ginger
and lime curd.
778
00:36:26,580 --> 00:36:29,579
{\an8}And he's hoping to colour
and decorate his cake
779
00:36:29,580 --> 00:36:31,139
{\an8}with green, yellow and black,
780
00:36:31,140 --> 00:36:34,579
to represent
Jamaica's national flag.
781
00:36:34,580 --> 00:36:38,539
So, how many layers altogether?
I do six layers on each cake. Yeah.
782
00:36:38,540 --> 00:36:41,579
So it should be 6 x 4. Yeah.
783
00:36:41,580 --> 00:36:44,259
24. 24? Well done. Thank you.
784
00:36:44,260 --> 00:36:46,139
{\an1}THEY LAUGH
785
00:36:46,140 --> 00:36:49,620
How tentatively we all... "24...?"
786
00:36:51,100 --> 00:36:54,579
Michael's not the only baker
who's hitting the bottle.
787
00:36:54,580 --> 00:36:56,139
Orange liqueur is going into it,
788
00:36:56,140 --> 00:36:58,299
which is my step-grandma's
favourite drink.
789
00:36:58,300 --> 00:37:02,259
I remember her drinking it and me
drinking half of hers every time.
790
00:37:02,260 --> 00:37:04,339
So I've got to get a bit of her
in this.
791
00:37:04,340 --> 00:37:08,339
Steph's using her step-gran
Sheila's favourite tipple
792
00:37:08,340 --> 00:37:11,899
to make an orange liqueur syrup
that will hold together
793
00:37:11,900 --> 00:37:15,779
her orange and chai spiced
layered sponge squares.
794
00:37:15,780 --> 00:37:18,699
I was trying to go triangles,
but they were particularly hard
795
00:37:18,700 --> 00:37:22,499
to manipulate
so I've reverted back to lines.
796
00:37:22,500 --> 00:37:25,859
We've all tried to do triangles,
but triangles don't work.
797
00:37:25,860 --> 00:37:29,819
But with her design, Rosie is going
where no other baker has dared.
798
00:37:29,820 --> 00:37:33,019
I've got two eight-layer cakes,
799
00:37:33,020 --> 00:37:35,099
and they will be cut into
a square cross-section,
800
00:37:35,100 --> 00:37:38,179
then halved into a triangle, then
halved again into another triangle.
801
00:37:38,180 --> 00:37:43,419
And then reassembled into
sort of a diamond-y pattern.
802
00:37:43,420 --> 00:37:46,019
I'm probably taking on too much
but I do that every single time,
803
00:37:46,020 --> 00:37:47,500
so I don't learn.
804
00:37:48,700 --> 00:37:52,379
Topped with her second delicate
bird decoration this week,
805
00:37:52,380 --> 00:37:54,819
{\an8}Rosie's ambitious
triangular-patterned cake
806
00:37:54,820 --> 00:37:57,619
{\an8}will be made up of multicoloured
layers of lemon
807
00:37:57,620 --> 00:37:59,340
{\an8}and mixed spice sponge.
808
00:38:00,500 --> 00:38:03,739
It's a balancing act
because it either looks beautiful
809
00:38:03,740 --> 00:38:05,979
but it's like eggy rubber...
Eggy rubber!
810
00:38:05,980 --> 00:38:07,299
Literally the first one I made,
811
00:38:07,300 --> 00:38:08,979
you could do that
with the whole thing...
812
00:38:08,980 --> 00:38:10,499
That's a good name for a band.
813
00:38:10,500 --> 00:38:13,219
If I form a band called
Eggy Rubber, will you be in?
814
00:38:13,220 --> 00:38:14,779
I'll sing,
you play drums and guitar.
815
00:38:14,780 --> 00:38:17,259
I don't think I want to be known
as Eggy Rubber.
816
00:38:17,260 --> 00:38:19,179
Come on, me and you, Eggy Rubber.
817
00:38:19,180 --> 00:38:22,259
Like the new Simon and Garfunkel
but a bit more electronic.
818
00:38:22,260 --> 00:38:25,259
I'll book us some gigs
in all the festivals.
819
00:38:25,260 --> 00:38:29,700
Oh! We're supporting Radiohead,
Eggy Rubber.
820
00:38:30,780 --> 00:38:32,979
As well as
perfectly flavoured sponge,
821
00:38:32,980 --> 00:38:36,939
getting the colours of the cake
layers right is just as crucial.
822
00:38:36,940 --> 00:38:38,419
You can't do a dull one.
823
00:38:38,420 --> 00:38:41,579
I mean, the whole point is
they are really garish, bright,
824
00:38:41,580 --> 00:38:42,899
over-the-top colours.
825
00:38:42,900 --> 00:38:45,420
I'm going for pink,
green and yellow.
826
00:38:47,380 --> 00:38:48,939
That's lovely! Do you like it?
827
00:38:48,940 --> 00:38:51,939
Well, see, pink, that's not what I
thought pink tasted like, delicious.
828
00:38:51,940 --> 00:38:54,339
Oh, good. I'll come back
and clean the bowl for you.
829
00:38:54,340 --> 00:38:57,099
Excellent. Do you want some of this
as well? You don't need that.
830
00:38:57,100 --> 00:38:59,140
I'll get that. Thank you. Prue?
831
00:39:00,620 --> 00:39:02,659
One of my cakes is just two colours.
832
00:39:02,660 --> 00:39:04,859
The other ones are going to be
four different colours.
833
00:39:04,860 --> 00:39:07,739
You've got to be careful because you
want to get the colour throughout
834
00:39:07,740 --> 00:39:10,460
but you want to mix as minimum
as possible.
835
00:39:11,980 --> 00:39:15,379
David's contrasting monochrome
and multicoloured cakes
836
00:39:15,380 --> 00:39:18,139
will be flavoured with a traditional
837
00:39:18,140 --> 00:39:19,619
Indonesian spice mix,
838
00:39:19,620 --> 00:39:21,579
brushed with tamarind and honey,
839
00:39:21,580 --> 00:39:24,059
and formed into what
he hopes will be
840
00:39:24,060 --> 00:39:25,899
a post-modernist work of art.
841
00:39:25,900 --> 00:39:28,139
So I wanted mine
to be more like a sculpture.
842
00:39:28,140 --> 00:39:29,979
I just love all these colours.
843
00:39:29,980 --> 00:39:33,819
These ones are actually based on
a Prue Leith necklace
844
00:39:33,820 --> 00:39:35,699
from last season.
I don't believe you.
845
00:39:35,700 --> 00:39:37,099
Doesn't surprise me. It is!
846
00:39:37,100 --> 00:39:40,139
And I'm doing one black-and-white
cake and one with these colours.
847
00:39:40,140 --> 00:39:42,179
Does that represent me?
I like it already.
848
00:39:42,180 --> 00:39:43,819
The grey. I mean, it did...
849
00:39:43,820 --> 00:39:45,899
Prue, there's Noel, and there's me.
850
00:39:45,900 --> 00:39:48,139
We can go with that.
851
00:39:48,140 --> 00:39:50,979
Wow, I'm wallpaper paste.
852
00:39:50,980 --> 00:39:53,179
This is the nerve-racking bit.
853
00:39:53,180 --> 00:39:57,179
Just, like, a really thin spread.
854
00:39:57,180 --> 00:39:58,979
This is quite scary,
I'm like, "Oh, my God,
855
00:39:58,980 --> 00:40:00,499
"I'm not going to have enough."
856
00:40:00,500 --> 00:40:02,099
Hello, Alice. Morning.
857
00:40:02,100 --> 00:40:04,659
How are you? Sarawak layer cake,
what are you doing?
858
00:40:04,660 --> 00:40:08,859
Yes, so festivals, I am doing
a kind of carnival Sarawak cake.
859
00:40:08,860 --> 00:40:11,779
So every year in my hometown
we have a carnival
860
00:40:11,780 --> 00:40:14,019
and at the end of that
is a big fireworks display.
861
00:40:14,020 --> 00:40:16,819
What's your hometown?
Burnham-on-Crouch in Essex.
862
00:40:16,820 --> 00:40:19,299
Essex, are you an Essex girl?
I am an Essex girl, yes.
863
00:40:19,300 --> 00:40:22,979
You don't seem like an Essex girl.
Why? What are you trying to say?
864
00:40:22,980 --> 00:40:25,139
Do you want a spade? Huh?
865
00:40:25,140 --> 00:40:27,179
I think
you could stop right there.
866
00:40:27,180 --> 00:40:29,179
Let's come in again, yeah?
867
00:40:29,180 --> 00:40:32,419
SANDI: Alice's homage to her
hometown festival
868
00:40:32,420 --> 00:40:36,979
will have sugar work fireworks
exploding out of a chocolate, orange
869
00:40:36,980 --> 00:40:41,019
{\an8}and salted caramel cake, in a
kaleidoscope of coloured layers.
870
00:40:41,020 --> 00:40:44,259
Is this the first one you're going
to build now? Yeah, the first one.
871
00:40:44,260 --> 00:40:45,699
Always scares me, it looks so thin
872
00:40:45,700 --> 00:40:47,299
but then it does puff up
a little bit.
873
00:40:47,300 --> 00:40:49,579
How long are you going
to grill it for?
874
00:40:49,580 --> 00:40:52,179
You have to be quite careful,
just a couple of minutes, I think,
875
00:40:52,180 --> 00:40:54,059
because it's still very thin.
876
00:40:54,060 --> 00:40:56,299
Fantastic, good luck.
Thank you very much.
877
00:40:56,300 --> 00:40:58,540
Thank you. I'll be here layering.
878
00:40:59,740 --> 00:41:02,139
Right.
879
00:41:02,140 --> 00:41:03,660
I'm going into the oven.
880
00:41:04,780 --> 00:41:06,499
My tins don't fit. Come on...
881
00:41:06,500 --> 00:41:08,339
Yes, yes, they do!
882
00:41:08,340 --> 00:41:10,139
With multiple cakes to make...
883
00:41:10,140 --> 00:41:11,499
Right, I'm going in finally.
884
00:41:11,500 --> 00:41:13,899
..and each one featuring
numerous layers of batter,
885
00:41:13,900 --> 00:41:16,100
grilling must be meticulous.
886
00:41:17,140 --> 00:41:18,539
Don't look, don't look!
887
00:41:18,540 --> 00:41:21,179
But the intense direct heat
888
00:41:21,180 --> 00:41:23,699
can be tricky to control.
889
00:41:23,700 --> 00:41:24,779
I'll try not to be scared,
890
00:41:24,780 --> 00:41:27,099
it's just I don't know
what temperature to have it at.
891
00:41:27,100 --> 00:41:31,379
If they are over-grilled, the sponge
layers will be rubbery and tough.
892
00:41:31,380 --> 00:41:33,539
So, we're just winging it
at the moment.
893
00:41:33,540 --> 00:41:37,140
But under-cooking will cause
the layers to collapse.
894
00:41:39,860 --> 00:41:41,500
I think that's done.
895
00:41:44,980 --> 00:41:46,259
Not good.
896
00:41:46,260 --> 00:41:47,780
Ow! Hot.
897
00:41:48,900 --> 00:41:50,340
I don't have enough cake mix.
898
00:41:51,700 --> 00:41:54,700
I mean, yeah.
It's a bit of a problem.
899
00:41:56,340 --> 00:41:58,139
I don't want to wreck
any more layers
900
00:41:58,140 --> 00:42:00,299
because I kind of need
all my mixture.
901
00:42:00,300 --> 00:42:02,859
So I'm going to have half a cake
at this point, I think.
902
00:42:02,860 --> 00:42:04,499
{\an1}HOOTER HONKS
903
00:42:04,500 --> 00:42:07,099
Bakers, you're halfway through.
Halfway through. Fun!
904
00:42:07,100 --> 00:42:08,659
{\an1}FEEBLE HONKING
905
00:42:08,660 --> 00:42:10,580
Hope it's all right inside.
906
00:42:12,100 --> 00:42:14,019
Too late now.
907
00:42:14,020 --> 00:42:16,099
This is layer two...
908
00:42:16,100 --> 00:42:17,379
..of 3,002.
909
00:42:17,380 --> 00:42:21,579
I'm going to brush a tiny wee bit
of rum onto every third layer.
910
00:42:21,580 --> 00:42:24,579
I don't want to put too much in
otherwise it will go wet.
911
00:42:24,580 --> 00:42:28,819
I'm weighing out the layers
so that they're all the same weight
912
00:42:28,820 --> 00:42:31,259
and therefore depth.
913
00:42:31,260 --> 00:42:34,859
So each layer needs to be identical
for that pattern to work.
914
00:42:34,860 --> 00:42:37,059
I think it's going OK,
but until it's out of the tin
915
00:42:37,060 --> 00:42:38,739
you don't know how it's done anyway.
916
00:42:38,740 --> 00:42:41,139
I've got four more layers left
on this cake.
917
00:42:41,140 --> 00:42:42,979
Right. Next one.
918
00:42:42,980 --> 00:42:46,499
Not only do the bakers need to
keep an eye on the grill...
919
00:42:46,500 --> 00:42:49,259
I burnt the first layers. You can
see the remnants in the sink.
920
00:42:49,260 --> 00:42:50,779
Oh, jam.
921
00:42:50,780 --> 00:42:52,899
..they have to make their
fillings...
922
00:42:52,900 --> 00:42:55,659
I'm making the lime curd,
which is going to be
923
00:42:55,660 --> 00:42:57,939
the glue that holds
my cake together.
924
00:42:57,940 --> 00:43:01,139
..whilst also preparing
their decorations.
925
00:43:01,140 --> 00:43:05,019
This is just like blowing glass.
It sets really quite quickly.
926
00:43:05,020 --> 00:43:06,459
That may be OK.
927
00:43:06,460 --> 00:43:10,939
I'm just making my marzipan.
928
00:43:10,940 --> 00:43:13,899
Have like a bonfire,
carnival, fireworks.
929
00:43:13,900 --> 00:43:16,739
I don't know how Alice
produces such good things
930
00:43:16,740 --> 00:43:18,139
when there's stuff everywhere.
931
00:43:18,140 --> 00:43:20,019
Nice and tidy around here as usual.
932
00:43:20,020 --> 00:43:22,819
You don't look silly at all.
If that drops on any of the eggs...
933
00:43:22,820 --> 00:43:24,899
Oooh! My g...
934
00:43:24,900 --> 00:43:27,379
We can do this.
I can only move my eyes.
935
00:43:27,380 --> 00:43:29,259
I feel like a painting
in the background.
936
00:43:29,260 --> 00:43:31,579
You know where the eyes follow you
around the room? Mm.
937
00:43:31,580 --> 00:43:34,699
Are you listening to me?
I... I am...
938
00:43:34,700 --> 00:43:37,499
On a scale of 1 to 10,
how much do you enjoy our chats?
939
00:43:37,500 --> 00:43:39,340
11. Yes!
940
00:43:42,820 --> 00:43:45,299
Burning, burning, burning, burning.
941
00:43:45,300 --> 00:43:47,579
There's definitely burning going on.
942
00:43:47,580 --> 00:43:51,220
Something is burning. I'm not,
I'm not burning. Who's burning?
943
00:43:53,940 --> 00:43:55,380
What?
944
00:44:01,300 --> 00:44:02,900
What?
945
00:44:04,300 --> 00:44:07,899
It's only had two minutes.
There's nothing I can do with that.
946
00:44:07,900 --> 00:44:09,379
No, I'm going to bin that.
947
00:44:09,380 --> 00:44:11,619
But all my layers will have to be
thinner now.
948
00:44:11,620 --> 00:44:13,420
{\an1}SHE GROANS
949
00:44:14,780 --> 00:44:18,819
Right, my lovely Sarawak people.
You've got one hour left.
950
00:44:18,820 --> 00:44:23,259
Whilst Rosie has to start
her last cake all over again...
951
00:44:23,260 --> 00:44:24,699
I don't understand what happened.
952
00:44:24,700 --> 00:44:28,019
I need to watch it really,
really closely. I'm stopping now.
953
00:44:28,020 --> 00:44:30,779
..the others have finally finished
with their grills
954
00:44:30,780 --> 00:44:35,540
and are about to find out if their
layer cakes have been a success.
955
00:44:38,580 --> 00:44:41,860
Yes! It's not raw, it's not raw!
956
00:44:42,980 --> 00:44:45,379
I'm happy enough with that.
957
00:44:45,380 --> 00:44:47,819
Definitely more rubbery
than I was hoping.
958
00:44:47,820 --> 00:44:50,739
Like, that's a rainbow, I think.
959
00:44:50,740 --> 00:44:52,899
It's just the chopping up
that creeps me out
960
00:44:52,900 --> 00:44:56,219
because if you do it wrong,
that's it. Game over.
961
00:44:56,220 --> 00:44:59,539
If they don't cut and shape
their cakes with accuracy...
962
00:44:59,540 --> 00:45:01,259
3.5cm.
963
00:45:01,260 --> 00:45:03,299
..and precision...
964
00:45:03,300 --> 00:45:05,979
You want a really sharp knife
for cutting this cake.
965
00:45:05,980 --> 00:45:09,299
..their intricate pattern designs
won't work.
966
00:45:09,300 --> 00:45:11,579
This is my little cutting guide.
My dad made it.
967
00:45:11,580 --> 00:45:13,979
I told him the measurements
in a bit of a panic, saying,
968
00:45:13,980 --> 00:45:16,739
"I can't cut these things," so my
dad made me one, I'm really lucky.
969
00:45:16,740 --> 00:45:20,579
This is a bread-slicer.
So you can do perfect slices.
970
00:45:20,580 --> 00:45:23,579
It's all about the visual now,
I need to get it right.
971
00:45:23,580 --> 00:45:26,019
Trying to remember
how I do my patterns now.
972
00:45:26,020 --> 00:45:27,459
I want them to go together.
973
00:45:27,460 --> 00:45:30,339
It's not perfect at all
but it will have to do.
974
00:45:30,340 --> 00:45:34,219
Considering how little cake
I've got, I'm wasting quite a lot.
975
00:45:34,220 --> 00:45:35,659
Do you think it's a little small?
976
00:45:35,660 --> 00:45:38,899
No, I think that's all you want
to eat of this sweet, rubbery...
977
00:45:38,900 --> 00:45:42,740
Wow, not really selling
grilled cake to me. No. No.
978
00:45:45,140 --> 00:45:46,140
Nearly a drop.
979
00:45:47,340 --> 00:45:50,180
Triangles are stressful.
It's really, really hard.
980
00:45:51,820 --> 00:45:55,779
Bakers!
You have 15 minutes remaining.
981
00:45:55,780 --> 00:45:58,059
Crack on.
HE WHISTLES CHEERFULLY
982
00:45:58,060 --> 00:46:00,099
I've got a cake, I've got a cake,
I've got a cake.
983
00:46:00,100 --> 00:46:02,699
I just need to get it decorated.
984
00:46:02,700 --> 00:46:05,339
Quarter of an hour is not really
enough time to finish
985
00:46:05,340 --> 00:46:06,859
but I'm gonna have something.
986
00:46:06,860 --> 00:46:10,299
Forgot to put lime curd on it
before I lifted up the marzipan
987
00:46:10,300 --> 00:46:12,699
like an idiot. It is what it is.
988
00:46:12,700 --> 00:46:14,779
{\an1}SHE SIGHS
989
00:46:14,780 --> 00:46:16,059
It's messy but it's on.
990
00:46:16,060 --> 00:46:18,899
Mine's so much smaller
than everyone else's.
991
00:46:18,900 --> 00:46:21,299
Not going to be anywhere
near as neat as when I practised.
992
00:46:21,300 --> 00:46:23,339
That is always very gutting.
993
00:46:23,340 --> 00:46:25,939
If I was in the trenches, I'd say
I'd lost a leg but I'm not dead.
994
00:46:25,940 --> 00:46:27,659
This is just not fun, you know.
995
00:46:27,660 --> 00:46:30,460
There's a small chance of
a full recovery, perhaps.
996
00:46:31,620 --> 00:46:33,620
Struggling a bit
but I'm still going.
997
00:46:38,300 --> 00:46:40,660
Right, bakers. Time is up.
998
00:46:41,900 --> 00:46:44,819
Please place your kek lapis Sarawak
999
00:46:44,820 --> 00:46:47,139
at the end of your work stations.
1000
00:46:47,140 --> 00:46:50,019
Well, it's something, isn't it?
It's done.
1001
00:46:50,020 --> 00:46:53,099
{\an5}Well done, kids. Well done,
everybody. That was a long one.
1002
00:46:53,100 --> 00:46:54,699
{\an5}Could have gone worse.
1003
00:46:54,700 --> 00:46:55,980
{\an5}Come here, darling.
1004
00:46:57,140 --> 00:46:58,540
{\an1}THEY GROAN
1005
00:47:04,420 --> 00:47:07,059
{\an5}The bakers' Sarawak-style layer
cakes
1006
00:47:07,060 --> 00:47:10,099
{\an5}now face the judgment of Paul and
Prue.
1007
00:47:10,100 --> 00:47:13,100
Steph, would you like to bring
up your Showstopper, please?
1008
00:47:23,620 --> 00:47:27,739
The blocks that you've rotated
needed more filling in between
1009
00:47:27,740 --> 00:47:30,339
because there's big gaps there,
which shouldn't be there.
1010
00:47:30,340 --> 00:47:33,259
You almost want to grout round it
and just make it neater, you know?
1011
00:47:33,260 --> 00:47:38,699
Yeah. I agree about the little gaps,
but the pattern is very Sarawakian
1012
00:47:38,700 --> 00:47:40,500
and I think it looks lovely.
1013
00:47:44,940 --> 00:47:46,659
The sponges are delicious as well.
1014
00:47:46,660 --> 00:47:48,339
They're very good. They're soft.
1015
00:47:48,340 --> 00:47:51,659
I have to tell you, the marzipan is
brilliant. Just delicious.
1016
00:47:51,660 --> 00:47:54,259
The decoration's good as well.
I think you've done a good job.
1017
00:47:54,260 --> 00:47:56,180
Very good, Steph.
Thank you, Steph. Thank you.
1018
00:48:05,380 --> 00:48:09,139
I think it looks a bit messy. Yeah.
It's not neat at all.
1019
00:48:09,140 --> 00:48:11,739
You can see the colours,
they're vibrant enough,
1020
00:48:11,740 --> 00:48:14,619
but I just want to see what
it's like inside when we cut in.
1021
00:48:14,620 --> 00:48:17,340
That is a very complicated
pattern to attempt.
1022
00:48:22,140 --> 00:48:25,859
That's got quite a toasty flavour,
that. What is the jam inside?
1023
00:48:25,860 --> 00:48:28,939
It's nectarine jam. You can't
identify it. You know it's there.
1024
00:48:28,940 --> 00:48:31,499
Gives it a little zing.
It's very nice, the taste.
1025
00:48:31,500 --> 00:48:32,619
The idea's sound enough,
1026
00:48:32,620 --> 00:48:36,339
it just hasn't been executed to
a better level to really shine off
1027
00:48:36,340 --> 00:48:39,380
{\an5}what you've actually done,
cos there's a lot of work there.
1028
00:48:46,220 --> 00:48:49,859
It's a shame you didn't add a little
bit more colour into the top
1029
00:48:49,860 --> 00:48:52,179
and bottom layers because that
bottom layer there looks
1030
00:48:52,180 --> 00:48:53,539
quite raw and rubbery.
1031
00:48:53,540 --> 00:48:55,099
I drizzled rum between the layers
1032
00:48:55,100 --> 00:48:57,299
so it has got a bit of moisture
in it. Oh, did you? Yeah.
1033
00:48:57,300 --> 00:49:00,339
There are layers, but
because they're all the same colour
1034
00:49:00,340 --> 00:49:04,260
or almost exactly the same colour,
it looks just like one solid slab.
1035
00:49:10,580 --> 00:49:12,179
It is a little stodgy.
1036
00:49:12,180 --> 00:49:14,739
Very claggy,
very stodgy in the mouth.
1037
00:49:14,740 --> 00:49:18,059
I think the soaking was
probably a bad idea.
1038
00:49:18,060 --> 00:49:22,299
It's almost like all one now
and a very dense piece
1039
00:49:22,300 --> 00:49:24,699
so when you eat it, it's a
bit rubbery.
1040
00:49:24,700 --> 00:49:29,619
Overall, it looks wonderful, it's
just a pity about the texture. OK.
1041
00:49:29,620 --> 00:49:31,619
Thanks, Michael. Thank you, Michael.
1042
00:49:31,620 --> 00:49:33,620
WHISPERS: It's all right, it's fine.
1043
00:49:43,820 --> 00:49:48,259
What's this? Just cake. Oh, the
cake. There's a lot of cake there.
1044
00:49:48,260 --> 00:49:50,059
It's all cake. It's all cake? Yeah.
1045
00:49:50,060 --> 00:49:51,979
Well, I think that's really clever.
1046
00:49:51,980 --> 00:49:54,419
Looks like a stack of egg sandwiches
at an afternoon tea. Yeah.
1047
00:49:54,420 --> 00:49:56,979
That's what I was going for. Is that
what you were going for? Yeah.
1048
00:49:56,980 --> 00:49:58,299
Shut up!
1049
00:49:58,300 --> 00:50:00,580
{\an1}LAUGHTER
1050
00:50:08,220 --> 00:50:11,419
Henry, I think that is
a really nice-textured cake.
1051
00:50:11,420 --> 00:50:15,459
It's not stodgy, the lemon and lime
comes through. It's really nice.
1052
00:50:15,460 --> 00:50:16,899
Actually, I'm quite impressed.
1053
00:50:16,900 --> 00:50:22,139
It's not perfect... No. ..but it's
been executed pretty well and,
1054
00:50:22,140 --> 00:50:25,739
actually, you do get a nice flavour
in the mouth and nice texture.
1055
00:50:25,740 --> 00:50:27,219
Certainly not rubbery.
1056
00:50:27,220 --> 00:50:29,619
It breaks apart like a cake would,
even though
1057
00:50:29,620 --> 00:50:32,179
it's cut into
so many different pieces.
1058
00:50:32,180 --> 00:50:34,500
I actually think you've done
a pretty good job.
1059
00:50:44,540 --> 00:50:47,219
Well, I tell you, my first
impression is that it's
1060
00:50:47,220 --> 00:50:49,019
architecturally very interesting.
1061
00:50:49,020 --> 00:50:50,859
I love the shape of it.
1062
00:50:50,860 --> 00:50:53,499
My next is that it's very small.
1063
00:50:53,500 --> 00:50:56,379
I mean, this was supposed to be for
a party -
1064
00:50:56,380 --> 00:50:58,619
a big cake for a lot of people.
1065
00:50:58,620 --> 00:50:59,980
Is this for Sandi's family?
1066
00:51:01,620 --> 00:51:03,900
The Sylvanians still
have to eat, you know!
1067
00:51:05,180 --> 00:51:08,659
There was meant to be more, but I
had an issue with some of my layers.
1068
00:51:08,660 --> 00:51:09,699
I lost quite a bit.
1069
00:51:09,700 --> 00:51:11,699
The lines that you've
managed to achieve
1070
00:51:11,700 --> 00:51:14,980
and the colour definitions that
you've got here are pretty good.
1071
00:51:19,300 --> 00:51:23,659
Nice and spicy. I think
it could be a bit sweeter, really.
1072
00:51:23,660 --> 00:51:24,979
It's a little bit rubbery.
1073
00:51:24,980 --> 00:51:27,659
It's perfectly edible
if you had a piece like this,
1074
00:51:27,660 --> 00:51:30,299
you couldn't eat much more than
that, but I quite like the favour.
1075
00:51:30,300 --> 00:51:33,019
I love the neatness of it.
I think it's very neat.
1076
00:51:33,020 --> 00:51:35,979
I just think the whole thing is not
quite sweet enough.
1077
00:51:35,980 --> 00:51:38,420
If you eat a tiny little bit of
icing with it, it's great.
1078
00:51:48,300 --> 00:51:51,019
I think it's extremely neat.
1079
00:51:51,020 --> 00:51:54,579
The detail in it is incredible, the
way you've gone to all this trouble
1080
00:51:54,580 --> 00:51:58,499
to get this pattern going, and then
the lines on the top are beautiful.
1081
00:51:58,500 --> 00:52:02,139
The painting, the decorations
of the fireworks look good.
1082
00:52:02,140 --> 00:52:05,979
It looks a bit dry and that's
my only concern at the moment.
1083
00:52:05,980 --> 00:52:08,659
The layers are so thin
and they're so small,
1084
00:52:08,660 --> 00:52:13,019
your little blocks or strips, that
it almost looks like weaving.
1085
00:52:13,020 --> 00:52:16,860
That is pretty clever, isn't it?
That is very, very good.
1086
00:52:19,700 --> 00:52:22,779
And the almond in there as well?
Yeah. Tastes like marzipan. Mm.
1087
00:52:22,780 --> 00:52:24,339
That works really well.
1088
00:52:24,340 --> 00:52:28,299
The marzipan gives it that petit
four almost texture flavour
1089
00:52:28,300 --> 00:52:29,379
in your mouth.
1090
00:52:29,380 --> 00:52:33,939
I think the detail in there is
exceptional, it's fine, vibrant.
1091
00:52:33,940 --> 00:52:35,859
Very artistic. Very good.
1092
00:52:35,860 --> 00:52:38,379
I think it really works. Well done.
1093
00:52:38,380 --> 00:52:41,060
Thank you very much.
Thank you. Thank you. Well done.
1094
00:52:42,980 --> 00:52:44,139
Phew!
1095
00:52:44,140 --> 00:52:47,099
I mean, you never know,
I did lose Technical...
1096
00:52:47,100 --> 00:52:51,499
My buns weren't amazing, but I think
I might just have saved myself.
1097
00:52:51,500 --> 00:52:53,219
If I got Star Baker, it'd be nice
1098
00:52:53,220 --> 00:52:56,459
cos that's the final, like,
tick list of being...
1099
00:52:56,460 --> 00:52:59,219
It would be a lovely little
bonus to get that.
1100
00:52:59,220 --> 00:53:01,859
Paul did tell me to shut up,
though, he got me back,
1101
00:53:01,860 --> 00:53:05,579
cos I told him to shut up in the
Signature, so... fair play.
1102
00:53:05,580 --> 00:53:08,939
I was going to say I got a grilling,
but I tried to hold that one in.
1103
00:53:08,940 --> 00:53:11,859
Did all right in the Signature,
just wasn't as good.
1104
00:53:11,860 --> 00:53:15,259
Didn't do well in the Technical -
surprise! - and I've done OK
1105
00:53:15,260 --> 00:53:18,819
in the Showstopper,
but now OK isn't enough.
1106
00:53:18,820 --> 00:53:22,979
{\an5}Myself, Alice, Michael
and Rosie have all had positives
1107
00:53:22,980 --> 00:53:25,579
{\an5}and negatives. Anyone could go.
I could go this week.
1108
00:53:25,580 --> 00:53:27,300
It's really, really close, I think.
1109
00:53:33,980 --> 00:53:36,659
{\an5}That was pretty good.
I thought it was fantastic.
1110
00:53:36,660 --> 00:53:39,059
{\an5}Rosie's was a bit messy.
1111
00:53:39,060 --> 00:53:42,139
I think she put herself down into a
spot of trouble.
1112
00:53:42,140 --> 00:53:43,419
She was so ambitious.
1113
00:53:43,420 --> 00:53:47,259
I mean, the way she cut her cakes
was much more complicated
1114
00:53:47,260 --> 00:53:50,059
and difficult, and she didn't
succeed. It's a pity.
1115
00:53:50,060 --> 00:53:51,579
Thought Michael's was quite neat,
1116
00:53:51,580 --> 00:53:53,619
but you weren't as impressed with it
were you?
1117
00:53:53,620 --> 00:53:55,899
Michael's chief problem was
there were lots of layers
1118
00:53:55,900 --> 00:53:58,659
in there and they all run together
cos they're squished, aren't they?
1119
00:53:58,660 --> 00:54:00,379
Blends in with the marzipan,
doesn't it?
1120
00:54:00,380 --> 00:54:02,699
I think, point in question,
is when you look at David's,
1121
00:54:02,700 --> 00:54:04,459
look how neat that is. Yeah.
1122
00:54:04,460 --> 00:54:07,339
It's a shame they were very small
and they were a bit rubbery.
1123
00:54:07,340 --> 00:54:10,339
I liked the decoration with cake
on cake that Henry did.
1124
00:54:10,340 --> 00:54:12,499
Oh, I loved it.
The taste of Henry's was very good.
1125
00:54:12,500 --> 00:54:15,659
You've got that lime and lemon,
perfect combination,
1126
00:54:15,660 --> 00:54:17,939
the colours balanced up beautifully.
1127
00:54:17,940 --> 00:54:21,219
As was Steph's. I mean, she had a
problem with the filler on that one,
1128
00:54:21,220 --> 00:54:23,779
but you can see every single line,
1129
00:54:23,780 --> 00:54:26,379
every single colour in there as
well.
1130
00:54:26,380 --> 00:54:28,859
I think Alice has done a great
job on this challenge, actually.
1131
00:54:28,860 --> 00:54:31,579
She was in terrible trouble
coming into the Showstopper. Yeah.
1132
00:54:31,580 --> 00:54:34,259
She must have saved herself, surely.
That was such a good cake.
1133
00:54:34,260 --> 00:54:36,419
Who might be in line for Star Baker?
1134
00:54:36,420 --> 00:54:39,299
For me, I think Rosie and Michael
are in a little bit of trouble.
1135
00:54:39,300 --> 00:54:41,099
I think Alice has saved herself
1136
00:54:41,100 --> 00:54:44,179
and I think any one of the other
three could be Star Baker
1137
00:54:44,180 --> 00:54:48,380
and that includes Henry, Steph...
possibly David.
1138
00:55:00,980 --> 00:55:02,139
Hello, bakers.
1139
00:55:02,140 --> 00:55:07,459
I've got the fantastic job of
announcing who's won Star Baker.
1140
00:55:07,460 --> 00:55:12,580
And the person who's won
Star Baker this week is...
1141
00:55:18,060 --> 00:55:19,540
..Henry.
1142
00:55:24,580 --> 00:55:25,780
"Shut up!"
1143
00:55:27,780 --> 00:55:34,179
So this leaves me with the horrible
job and it gets so hard now.
1144
00:55:34,180 --> 00:55:37,900
I'm afraid the person who is
leaving us is...
1145
00:55:44,300 --> 00:55:45,619
..Michael.
1146
00:55:45,620 --> 00:55:48,659
I'm so sorry. It's OK, it's OK.
1147
00:55:48,660 --> 00:55:50,540
It was my time. It's OK.
1148
00:55:53,020 --> 00:55:54,859
I feel OK.
1149
00:55:54,860 --> 00:55:59,219
My head is held high and I am so
happy and so proud...
1150
00:55:59,220 --> 00:56:00,620
..and so tired!
1151
00:56:03,220 --> 00:56:06,619
I'm going out laughing,
and that's brilliant.
1152
00:56:06,620 --> 00:56:09,939
It's totally fine, don't worry.
Don't worry.
1153
00:56:09,940 --> 00:56:11,459
I wish I was a pretty crier,
1154
00:56:11,460 --> 00:56:14,899
you know, like in black and white
French films when it's raining.
1155
00:56:14,900 --> 00:56:19,100
Instead I'm, like, crying cos I
couldn't make a Kek lapis that well.
1156
00:56:20,780 --> 00:56:22,739
PAUL: It's pretty sad, Michael
going.
1157
00:56:22,740 --> 00:56:26,139
He did OK, but, overall, the
standard this week has got better
1158
00:56:26,140 --> 00:56:27,819
and I think from now on in,
1159
00:56:27,820 --> 00:56:30,299
we're going to see a different
standard of baking.
1160
00:56:30,300 --> 00:56:32,099
Ha, well...
1161
00:56:32,100 --> 00:56:33,699
..that's my tick list now.
1162
00:56:33,700 --> 00:56:35,299
Don't need to do any more.
1163
00:56:35,300 --> 00:56:36,579
I've ticked everything off.
1164
00:56:36,580 --> 00:56:38,499
Alice has made me cry now.
1165
00:56:38,500 --> 00:56:39,780
Oh, no!
1166
00:56:41,620 --> 00:56:45,979
I'm just gutted, erm...
that Michael has left, yeah.
1167
00:56:45,980 --> 00:56:48,179
He's just been so supportive.
1168
00:56:48,180 --> 00:56:51,299
I don't think I'd have got this far,
to be honest, without Michael.
1169
00:56:51,300 --> 00:56:54,019
I'm so glad to be going through.
I can't quite believe it.
1170
00:56:54,020 --> 00:56:56,099
I think it's going to take a
while to sink in,
1171
00:56:56,100 --> 00:56:59,100
kind of... week eight of the
Bake Off.
1172
00:57:00,460 --> 00:57:02,139
SANDI: Next time...
1173
00:57:02,140 --> 00:57:03,979
..it's the quarterfinals...
1174
00:57:03,980 --> 00:57:05,779
Ooh... ..and Pastry Week.
1175
00:57:05,780 --> 00:57:08,779
Never had a massive penchant for a
pie.
1176
00:57:08,780 --> 00:57:11,179
The bakers face a savoury
Signature Bake...
1177
00:57:11,180 --> 00:57:13,059
Over under, over, under.
1178
00:57:13,060 --> 00:57:15,139
..which turns everything on its
head...
1179
00:57:15,140 --> 00:57:16,499
Hot damn!
1180
00:57:16,500 --> 00:57:18,539
..a brush-off in the Technical...
1181
00:57:18,540 --> 00:57:19,779
Ugh.
1182
00:57:19,780 --> 00:57:21,459
..and a towering Showstopper...
1183
00:57:21,460 --> 00:57:23,259
It's the pie of shame.
1184
00:57:23,260 --> 00:57:25,539
..which could leave their semifinal
dreams...
1185
00:57:25,540 --> 00:57:27,659
Oh, for God's sake!
1186
00:57:27,660 --> 00:57:29,699
..as just pie in the sky.
1187
00:57:29,700 --> 00:57:32,980
It's like a shark,
but with even less mercy.
1188
00:57:50,700 --> 00:57:53,700
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