All language subtitles for The.Great.British.Bake.Off.S15E04.1080p.ALL4.WEB-DL.AAC2.0.H.264-RAWR

Hey, Alison it's Caramel Week.
I know. I love caramel so much.

In fact, I've written a little poem
about caramel. Aw.

But it's quite a serious, deep poem.
OK.

So I'm gonna need to get into
a special kind of place.

OK, before you get into that
place... I'm already in.

Oh, can you come back
out of that place?

Thank you. I'm gonna give you a
massive spoonful of thick caramel.

Are you sure?
It looks quite gloopy.

Go for it. It's a family favourite.

Mmm... Mmm...

HE STRUGGLES TO SPEAK

Oh, this is so moving.

Yeah. It's beautiful.

HE STRUGGLES TO SPEAK

I think what Noel's trying
to say is, welcome to

The Great British Bake Off.

It's quite sticky.

ALISON: Last time...
Woo-hee!

..the bakers battled bread.

Go, Andy, go.
Go, Andy, go.

And while Dylan's signature...
My goodness.

I haven't been surprised by
a flavour for a long time.

..and showstopper proved he was
a worthy Star Baker...

Oh, I hate bread.

..John's week...
Oh, dear.

..went from bad to worse.

My bagels aren't rising.
Can I just have a minute? Yeah.

..and he became the latest baker...

Oh, John.

..to leave the competition.

It was expected.

NOEL: This time...

# Ba-da-ba-da-da-da. #

..the bakers must conquer caramel...

Caramel is about bravery.

..in a biscuit-based signature...

Just can't get them out.

..a tarte tatin technical...

I don't know what I'm doing,
to be quite honest.

No, it's a hard one, innit?

..and introduce a mousse in
a sticky showstopper.

Give me a hug. It's all right.
It's all right.

Who will have the sweet taste
of success...

You've come on leaps
and bounds with your flavour.

..and who will come unstuck?

Uh-oh.

We're back. Caramel Week this week.

Caramel can go wrong so easily.
It can split, it can burn,

it can crystallise.

We'll see after the end of

the weekend whether I ever wanna
make caramel again.

Game is on. Fight is on,
and I'm ready. I'm ready.

Hello, bakers,
welcome back to the tent.

It's Caramel Week.

For your Caramel Week signature,
Paul and Prue would love you to bake

a batch of caramel biscuits.

Your caramel biscuits can take
inspiration from

a caramel classic like
the millionaire's shortbread.

Or in Dutch, a snoopwafel.

I think it's a stroopwafel.
It's not named after Snoop Dogg. Oh.

You need to make 12 delicious
biscuits either sandwiched or topped

with set caramel.

You have two and a half hours.

On your marks...
..get set...

..bake!

I love caramel biscuits.
Don't make them very often.

I don't really have
caramel biscuits.

I normally never have biscuits,
really, unless I'm at my grandma's.

It's Caramel Week but obviously
incorporating caramel into

a biscuit they've gotta choose
their biscuit.

We've got some mixed spice,

some cinnamon and some nutmeg that
will go in the shortbread.

It can be any kind of biscuit

but the dominant flavour
must be caramel.

get everything ready, then we're
onto the hot molten sugar.

So, then the fun begins.

You need to take caramel
so it's a rich colour.

Almost the colour of my skin.

The caramel must set
but not as hard as rock,

and it mustn't flow out of
the biscuit.

If you can't pick it up,
that's not a biscuit,

that's more like a pudding.

They need to be elegant
and exquisite.

There should be nothing clumsy
about it.

Morning, Christiaan. Good morning.
Hello. Hello. Hi, Christiaan.

Christiaan, tell us all about
your caramel biscuit.

So, I'm making stroopwafels.

Stroopwafels.

My own twist on
a traditional stroopwafel.

I am adding a layer of, like,
a spicy nut praline in

the middle as well.

And the biscuit is gonna be made in
the waffle iron. Oh, wow.

Within his waffles, Christiaan will

be sandwiching his spicy nut praline

with a caramel made with
Dutch stroop.

Stroop it just means syrup,
doesn't it?

It basically is, yeah.

So a little taste of home
for you today.

Yeah. Just hope I can nail it.

Good luck. Good luck, Christiaan.
Thank you.

Thank you so much. Thanks, guys.

Also doing a twist on
a treat from their homeland...

Inspiration is from home,
from Slovakia, from children time.

..is Nelly.

My father used to make me a caramel,

chop fresh walnuts, then make it.

And I just add a little bit of
chocolate biscuit to it

and it's done.

Putting her own spin on her
dad's delicacy,

Nelly will be encasing salted

caramel inside chocolate

and walnut biscuits.

That's my biscuit dough.
Do not touch, do not destroy.

How dare you.
I'm like a delicate cat.

I'm not gonna destroy anything.
You're right.

You know who might destroy this?
Alison.

She's like an enthusiastic Labrador.

SHE CHUCKLES

Just need this to cool now.

While their biscuit dough rests,
there's no respite for the bakers...

I'm just getting my lime
cream together.

..as they need to work quickly

to get all their elements
cooled and set.

There's my nuts.

..or they risk caramel layers that
won't hold their shape.

I'm making a mango-lime ganache
and sesame sable biscuit.

So hopefully the flavours all
balance out nicely

and it's not too sweet.

Sumayah is planning to counter

the sweetness even further with

a caramel flavoured
with hibiscus tea.

Wow. PRUE: My goodness.

It has, like,
a really acidic flavour.

It's not like a sweet caramel.
Yeah, yeah.

It's almost like a candy, kind of.

Yeah, I love the sound of this.

I'm glad, cos I thought it is
a bit of a random combination.

Whichever additional flavours
the bakers are adding...

Raisin, cinnamon,

your kind of aromatic spices
work really well with it.

..it's crucial they complement
their caramel.

I've gone for, like, a 54% cocoa
just so it's just that happy

sweet medium so it's like a biscuit
that you might find in a shop.

Normally you'd get 'em in
two fingers. Yeah.

But this is just gonna be
one finger. Right.

So it's like a chunky, just like me.

I love the ideas and we all know it
works but. Hazelnuts.

You've gotta get that finish
looking good.

Yeah.

To successfully replicate his chosen
chocolate bar

Andy will be hoping his chocolate

balances perfectly

with hazelnut praline and caramel.

How are you? Not too bad,
thank you, sir. How are you?

Just one question -
how on earth are you still here?

Dunno. You were worried last week,
weren't you? Yeah.

Do you think you could get in
the final? No... No chance.

Me neither. We'll go together.
Yeah. What you doing?

I'm just trying to temper
the chocolate.

Willy Wonka town, innit?

Yeah, people call me a Willy Wonka.
Do they?

I think it was Wonka they call me.

THEY LAUGH

We're going out on that.
I'm not gonna beat that!

And it's not just Andy basing his
bake on a chocolate classic.

So, my biscuits are based on my
favourite chocolate and peanut bar.

They were always my favourite
growing up.

I used to eat, like, five in a row.

Georgie will be combining
peanut butter,

nougat and shortbread with

a chopped peanut caramel

in an attempt to capture

the flavour of a
childhood favourite.

They're moreish though, ain't they?
Yeah. Oh, my gosh.

Yeah, I need to get that level
of peanut right

because we know what they are.

Yeah. But I'm feeling you've
got this.

Oh, I hope so Alison.
You have, you have.

Let's get this in the fridge.

As various elements are going in
to set...

I prefer chocolate
to temper in room temperature

but probably will have to go in
the fridge.

..various doughs are coming out
for baking.

You basically just, like, put
a little ball in

and then you bake it for about
a minute.

All going in the oven.

So that's going in
for 20 minutes at 180.

Right I need to get onto
the caramel.

That's the big element.

Whether the bakers make a dry
caramel or choose to add water...

Some people will be making wet,
some'll be doing dry.

This one is dry
but it's easier to burn

because you've not got
the water in there.

..they will need to display patience
until the time is just right.

Caramel is about bravery.

If you stop it too early
you don't get

the caramel flavour cos as you

heat it it builds
different compounds.

But if you take it too far,
then you burn it.

And any stirring or whisking can
cause it

to crystallise, which means starting
all over again.

You do definitely have to watch it,
like, cos it's starting to bubble

now but not all the sugar
has dissolved.

So allowing it to reach
the perfect colour...

It's holding your nerve
to get it to that stage.

Because it can quite easily,
within 30 seconds, burn.

..is the only way to achieve
the distinctive flavour.

Normally you rely on colour

but obviously cos my caramel's
bright pink I have

to take the temperature.

So I've found 120 is good cos I
want the hibiscus to come through.

And it's not just Sumayah adding
ambitious flavours...

I'm making a pineapple caramel.

..as reigning Star Baker Dylan
is giving his a citrus kick.

I've got this really fancy
pineapple juice.

Like, on the back, it says enjoy
a moment

to savour my creation.

So I trust that.
That sounds pretty good.

Dylan's pineapple caramel

will sit inside an oat biscuit

casing which will be topped

with lime cream and

a tuile in an attempt

to impress the judges.

Way more intimidated
of Prue than Paul.

Are you? Yeah. 100%.
That's interesting.

Because she's the only
Michelin-starred chef I've ever met.

She told me a funny story
about that.

When they didn't get a Michelin star

and they thought they should've,
she rang them up

and said, "Why didn't you give me
a Michelin star?"

And they said something like
"Your bread wasn't up to scratch."

And that's how she met Paul.

Do you know what? It would be
so beautiful if it was Paul.

But he probably wasn't born.

Happy with it.
Just taking it off the heat.

It's starting to get there now,
so that's really good.

I'm gonna add the cream in there.

But not all the bakers are as
content with their caramel...

I'm not sure about this.

Kind of, like, lost all of
the moisture.

I made that rookie mistake
of stirring it

a little bit at the beginning.

..and Illiyin needs her caramel
to be the centrepiece of

a well-loved classic.

I'm doing, like, Florentine rounds

but I don't know if
I'm gonna use this.

Illiyin will be mixing her caramel
with a Florentine filling of

sultanas, candied orange peel

and almonds, provided she can get

her caramel right.

Sacked off the other one.
I'm just making a dry caramel.

I tried. I can say I tried.

But, actually, better the devil
you know. Hopefully it works.

And Illiyin may not be
the only baker back to square one.

Suddenly make lumpy,
I don't know why.

I'm not happy.
I think I'm gonna do it again.

I'm gonna leave
it. Back-up plan - eat it.

But I'm going to do a new one.

So let's do it again.

My darling bakers,
you are halfway through...

..this recurring nightmare.

I had a nightmare I was in,
like, Bake Off the other day.

You are. You are in Bake Off.

That wasn't a nightmare.
Good dream or bad?

I love Dylan's laugh.
He's like the best, isn't he?

I'm getting them out.

Got them out just in time.

Well, they're overbaked.

Not how I would like them to be

but if I make them again now,
it will never set in time.

And I want it to be quite firm

so it holds itself together
underneath the caramel.

Mike's orange zest biscuits

will form the base of

a chocolate-orange

millionaire's shortbread,

decorated with lilac flowers for

a taste of home.

Flowers from the farm I literally
was picking them yesterday afternoon

on the way here.
And these are my dad's favourites.

We always, always, always
make them on the farm.

And it's also due to parental
preference that Gill is making her

adaption of the same rich bake.

So it's Brazil nut and raisin for my
mum's favourite caramels

and toffees that she used to like.

We used to buy it every Mother's Day
so this is for her.

Gill's millionaire's shortbread will

see syrupy milk chocolate topping

a caramel of raisins

and Brazil nuts as a tribute

to her mum.

I love the sound of this.

My mother's favourite nut was
Brazil nut.

That was my mum's favourite as well.
Favourite, yeah. It's my favourite.

Is it? I do love it, yeah.
Mums and one old man.

Dry caramel's working fine
so I just need it

to finish melting completely.
And then mix it in.

This one is better,
is better, is better.

Look at this.

This the sort of stuff you
like doing?

Oh, yeah, every day, you know,
I just wake up in the morning,

"Let me do some caramel!"
And, you know, flap it around.

You know, it's just,
I have such a passion. I hate it.

Those look wonderful, don't they?
Oh, thank you.

So how do you get
the caramel inside, then?

You cut 'em in two...
Put the caramel inside.

..and then put it in between and
then you sandwich them,

and that's it.
You are killing it.

Not only do you look good,
your food looks good.

It tastes good.
Most important, isn't it, so.

Absolutely killing it.

So, I'm just about to start pouring

my caramel onto
my overbaked biscuits.

Bakers,
you only have 30 minutes left.

I need to motor now.

I'd like to have
the Florentine filling,

double the amount of biscuit.

I'm just sandwiching them together.

My caramel has, like, air bubbles
in it for some reason.

I don't want it over-full,

otherwise it's gonna look really
messy when you add the top on.

Look at this. Jackson Pollock.
It really is.

Game-changer.

You gonna be the game-changer
of baking?

Hmm, I dunno.

They look a bit Pollocks.

They definitely need to go in
the fridge.

I'm gonna put it in the freezer

because I want ten minutes at least
really to get them all out.

I'm just gonna leave them in there
for a minute.

I mean, it will be fine.
But... It's just like, aaah.

Bakers, you have ten minutes left.

I wanna wait till as late
as possible.

I need to get them out of the mould

and then we'll decorate them.

I hope they're tidy.

Oh, I need 'em out.

Oh, God. I've overchilled

and I can't get them out of
the tins.

Oh, no. They're cracking.
Just can't get them out.

This is gonna be a nightmare.

The cream just looks so ugly
and that's

because of the lime juice that's
been added.

One trying to escape,
but it's there.

There we go. That'll do.
That's enough, isn't it?

I'm just adding some nice
dark chocolate lines.

Concentrate, concentrate.

All cracking. I'm gutted.
I really am gutted with these.

Air bubble.

I'm so, so grateful,
you have no idea.

Bakers, you've got one minute left.

Are you serious? Have I got enough?

Like UFOs.

Have to just use the broken ones.

It's not good.

Nice finish.

It's OK.
One left. One left.

Bakers, your time...

Oh, my God.

..is...

..up?
Oh, did we do it?

Please step away from your
caramel creations.

Thank you so much. Oh, my gosh.

Done. Thank you.
You'd do the same for me, I'm sure.

I would. I will never have time,
but...

It's judgment time for
the bakers' caramel biscuits.

Hi, Mike.
Hello, hello.

I do think they look quite nice
on the top.

I don't like the bulging on
the side... Yeah.

..of the caramel cos they should be
nice and neat.

I actually overchilled it a bit

and couldn't get them out of
the tin.

The caramel's got
a lovely orange flavour to it

and the chocolate is nice.

I just think the shortbread
could've been thinner... Mm-hm.

..and crispier. Yeah. And that
would've set it off, then. Yeah.

It could be a little bit crisper,

but really, I think it
tastes lovely. Thank you, guys.

Thank you very much. Thank you,
Mike. Just work on your bulge.

I think they look really attractive.

I would find it impossible not
to buy those.

Thank you.

Your thin layer of praline takes
away from too much caramel

and you've got the waffles really
crisp. Beautiful.

It's a good eat, that.
The flavour of the praline with

the caramel is delicious.
Well done.

Thank you very much.
Thank you, Christiaan. Thank you.

NOEL WHISPERS: Well done.

I have to say, I think they look
absolutely exquisite.

Lovely. Thank you.
Mm, they do look very, very good.

I love the Florentiney,
candied orange taste. Really lovely.

You do get that sensation of
a Florentine.

I think you've made
a very original biscuit.

And the flavours are fantastic.
I think they're a little triumph.

Yeah. Thank you so much.
Well done, thank you. Thank you.

Amazing looking, aren't they?

Yeah, they look like
Star Trek creatures.

Yeah.

Just like me.

LAUGHTER

I want to taste.
Oh, no, that doesn't look good.

I'm not quite sure what it is.

The texture's a bit too stodgy
for me. OK.

It's quite hard work.

But the walnut flavour
is fantastic. Thank you.

It's a good finish on these.

I think they look really good.

I really like the flavour.

Hazelnut comes through
really nicely.

And actually, the choice
of chocolate's clever

because it balances beautifully with

the inside which is full
of texture.

It is. Good flavour.

My mouth's still watering,
it wants more.

Yeah, fantastic. Thanks buddy.

Thank you, sir. Cheers, thank you.

NOEL WHISPERS: Well done.
Wow, blimey.

Fascinating. Like a little canape.

Oh, my goodness.
They're so crumbly.

And it's delicious.

Yeah, thanks.

Love the flavours, yeah.

It's the citrus kick just lightens
it all up so

it's quite moreish, actually.
You wanna go back for more.

I think flavour-wise,
texture-wise, you're spot-on.

It's just the overall look.
It's like a UFO convention.

They're pretty. That's the sort
of thing you'd see in a bakery.

I mean, they could've done with half
that, to be honest.

Northern portions again, Paul.
Granted.

It's certainly unusual.
And I do like it.

Mm. There's a slight bitterness
to the caramel

and I think that with the fruit
and nut,

yeah, I really like that.

As a millionaire's shortbread,
that's a borderline billionaire's

shortbread with the amount of
stuff in there.

It's not really set, is it,
the caramel?

I genuinely don't know
what happened. More like a jam.

I like the look of them, though,
they're unusual.

I think they're very elegant
and very exotic.

The mango is there.
It's not strong but it's there.

Yeah, it's just got that.
And the hibiscus gives it

a little bit of tartness to it. Mm.

So overall, the flavours are amazing
in your mouth.

It's just that something went wrong
with the caramel.

It's altogether too soft. Yeah.

Struggled getting them out of
the moulds.

You've lost a few, haven't you?
Yeah.

Well, the ones that did get out are
really neat... Yeah. ..and nice.

So precise and elegant.

And do you know what?

I don't like peanut butter
but that is delicious.

Oh, thank you.
I think they're beautiful.

Delicacy of the chocolate balanced
with the peanut with

the nougat running through it.

I think it's a lovely
caramel biscuit.

I can't do it because, uh...

Oh, Paul.
..you've wrecked a few here.

The second time you've done that
to me now.

Very good. Very clever. Well done.
Thank you.

I can't believe he did that
to me again with the oh,

I was gonna give you a handshake
but he could not with those three

but, like, just knowing that it was
that good is enough for me.

Paul thought the shortbread could've
been crisper

so I was like, well, that's fine.

It definitely wasn't overbaked

but they didn't like my bulge
which is a bit of

a personal comment but, you know.

My caramel just turned to liquid,
for some reason.

I feel like this is, like,
the first time I really

need to do well in the other
challenges if I wanna stay.

The bakers were able
to practise their biscuits

but the technical is
a complete caramel mystery.

Hello, bakers,
welcome back to the tent.

It's time for your
Technical Challenge.

Who set that Technical Challenge? -
I hear you say.

Well, to quote Spandau Ballet,
I know this much is Prue.

LAUGHTER

Prue, have you got any words
of advice for our lovely bakers?

This challenge is all about timing
and temperature.

As ever, this challenge will be
judged blind

so we're gonna have
to ask these two to leave the tent.

Prue Leith would love you
to make a pear tarte tatin.

Now the judges are looking for a
crisp, flaky, rough puff pastry with

a perfectly caramelised
pear topping.

They would also love you to make

a caramelised walnut ice cream
to go alongside.

You have three hours.

On your marks...
..get set...

..bake.

Oh, bloody hell.

Good luck. Salt over the shoulder.

Every word they kept saying,
I was like,

"Oh, God, it's getting worse."

Pear, walnuts, tarte tatin.
Ice cream.

Pear tarte tatin.

It is caramel week.

So we've got the bakers making
caramel twice for

the tarte tatin
and a walnut caramel ice cream.

Wow, what a marriage that is.

It's a cheat's puff pastry.

The whole point in any puff pastry
is getting

the lamination right
so they have to get on with it

because we've given them
frozen butter

but if they let it sit on
the side,

by the time they've rolled
and folded it, it'll be melted.

It'll just turn into a shortcrust.

Yes. Arrange the pears beautifully.

And then they
need to bake it until the pastry is

a good proper dark colour.

OK, Prue, would you like a slice?
I would.

I think help yourself to
a blob of ice cream.

Oh, wow.
The pear's beautifully cooked.

The lamination and flake in that
pastry is delicious.

The caramelisation is perfect.
It's not overdone, it's not bitter.

Almost toffee-like. It's delicious.

Just need a little glass of
Armagnac to go with it.

Can we get some Armagnac, please?

Here we go.

First step for the ice cream -
make a smooth creme anglaise.

I don't know these posh names,
you know? For me, it is a custard.

So I'm gonna heat up my milk
and my cream

and then I'm peeling pears.

Hello.

How many tarte ta-ta-ta-tas are
there in ta-ta-tatin?

I literally looked up tatin
last night.

Is that what you lot do?

Trying to second guess what the
technical might be? I try and guess.

I don't know why you lot listen to
him. You know Paul's not a baker?

No. He's a plumber.

I've scalded the cream
and milk with the vanilla.

Now I'm putting it over the eggs
and sugar.

You don't want it very thick.

Oh, God.

I have split the custard.
I'm gonna sieve it again.

I think we're there.

Pour the cold creme anglaise into
the machine and churn to ice cream.

The ice cream is on. It's churning.

I might start making my rough puff.

Old-fashioned way,
rub the butter into the flour.

There's two quantities of butter.

One is for incorporating into
the actual dough

and the other one is in between
the layers to laminate it roughly.

What happens is the butter melts
and it creates these air pockets

and as soon as it hits
a hot oven, pfff.

What's going on here?
Oh, you're doing the rough puff.

Can't be bothered
with this business.

I know, it's a hard one, innit?
It's a lot of time though.

I've got lots of time.
I'm gonna dance probably, you know?

Yeah, you wanna dance? Yeah, I'm
gonna dance. I'll dance with you.

Dirty dancing?
You lift me up or I lift you up?

I'll do you, come on. Let's go.
No, no, no.

Let me just get used to it.

Health and safety!

Go.

Ooh!

LAUGHTER

I just want a hug.

So I'll start the first roll.

You wanna keep the butter as cold as
you can.

Need cold hands.
You don't wanna get that butter warm

because it's just gonna turn it into
like a briochey dough.

My butter is definitely no longer
frozen. It's becoming smeared.

Go in the fridge
and then we'll do another later.

OK, I'll make the praline.

So it's gonna be a dry caramel.

It's getting a bit colour
but I want the sugar to melt.

I need to make sure I don't
burn this.

That's really caramelising lovely.

It's hard, innit, caramel?

Oh, it's always a bit tricky.
How do you know when that's done?

You're doing this all by eye,
aren't you?

It just looks like
a golden colour, doesn't it?

Science, isn't it?

I mean it is, yeah.

It's gone a bit dark, I think,
but it'll have to do.

We'll add the walnuts to
the caramel.

Needs to solidify.

Right, this is done.

I've made you a cup of tea.
Oh, thank you.

And I've baked this biscuit for you.
Oh, so kind.

It's a little bit overproved.

Bakers, you are halfway through.

What?

So I'm gonna go back to my pastry.

Do another turn of my rough puff.

Last turn.

Oh. That's nice.

"Just before the ice cream's firm,
add the walnut praline."

So I've left some bits
really chunky.

The ice cream's all right.

It definitely needs to go in
the freezer now.

OK, and now I'm starting
the caramel for my pears.

So we're back to the hot sugar.

It is caramel week,
who would've thought it?

The colour is going OK.
Keep it moving.

Is that too much?
Oh, let's see if I can recover it.

Oh, now I put it too low.

Once this caramel is ready, it says,
"Add the pear halves."

We get these pears in.
Lovely jubbly.

And get those nice and soft.

Might have just done this too far
now. Scares me to death, this stuff.

Got a bit of molasses in here.
More flavour, you know what I mean?

Bakers, you have half an hour left.

Uh-oh.

We're about there with them pears.

"Carefully pour some caramel out of
the pan into a heatproof jug."

"Decoratively arrange pears
cut-side up in the pan."

I've just decided to do, like, kind
of a flower shape, I suppose.

"And then add the pastry."

Now the question is, what's that
pastry gonna be like?

If it's gonna puff up,
it's gonna be a surprise.

I'm going in. This, is it?

Oh, might be a bit short.

It's in.

All right.
I'm gonna do 20 minutes.

I hope the amount
of time we have left is about

the amount of time it takes
to cook a pear tarte tatin.

There's nothing else I can do now.
So we must gather round and pray.

Bakers, you have 15 minutes left.

Thanks, Alison.

Just wanna keep my old caramel on
the go.

I'm just trying to keep it warm
and failing miserably.

Is this leftovers?
Yeah.

We could throw this at someone,
couldn't we?

Ah, see if you can get it in
the hat.

Oh, bingo.

Boom.

Boom. Bar-as-a-bam-ba.

NELLY GASPS
GLASS SHATTERS

You didn't need that did you?
Yes, I did.

Oh, my God.

Aaaah.

What are we gonna do?
Have we got time to make some more?

Yes, we do.
Right I'll get a broom.

It's all good.

If I gonna go home,
he will drive me home on push car.

I'm leaving it in as long
as possible.

I see some layers, so, thank God.

Bakers, you've got five
minutes left.

OK, right, I'm gonna come out now.
I am gay.

LAUGHTER

SHE EXHALES

One, two, three.

LIGHT TAP
Heard a thud.

NELLY IMITATES DRUM ROLL

Come on.

Perfect.

Oh, I don't think it's baked
quite enough.

Might be a little bit dark.

Bakers, you've got one minute left.

Finally pour over
the remaining caramel.

I make new sauce.

Mine feels a little dark.

Whoops, some of my pastry came off.
Oh, well.

I'm really pleased with this.

Ice cream.

Three balls.

Just give it a good old scoop.

Bakers, your time is...up.

Please bring your pear tarte tatins
down to the front

and place them behind your
photographs on the gingham table.

Well done, everyone.

I feel sick.

Prue and Paul are looking for

a tarte tatin that has
beautifully crisp

and laminated pastry,

perfectly caramelised pears,
alongside

a smooth caramel walnut ice cream.

And they have no idea whose
is whose.

Start with this one.
They've got molasses all over it.

But I must say the pears are
nicely arranged.

Not much flake in there.

Pastry's lost its lamination, the
caramel's just gone too far. Burnt.

Ice cream's OK.
Got a lovely flavour.

Next one.
This is a nicer colour.

Mm, you can see the lamination.

Do you know, I think it could have
had a little longer in the oven?

Mm.
Lovely creamy ice cream.

Nice ice cream.
Yeah, it is nice and creamy.

Pretty good.
This one looks too dark again.

This is very dark. Wow.

There's a bit of lamination
on there.

It's burnt, you can taste it.

I think the caramel went too far
on both of them.

Yeah. On both, yeah,
for sure. Moving on.

This looks pale.
But I like the way the...

Yes. ..the fanning of the...
Yes, I like the fanning of the pear.

..the pears have been done.
Good lamination, though.

Problem is, there's not much of a
taste of caramel cos it's not been

taken far enough. Yeah.

Ironically, it's all in
the ice cream. Ice cream's lovely.

I quite like the colour of this one,
but is it too much?

There's a bit of lamination
but it's not the best, is it?

It's not, no. No.
It's more of a shortcrust.

I'm not sure about that. I'm not
getting great flavours from that.

Moving on to this one.
This looks quite doughy.

Just a little bit longer, perhaps,
in the oven for this.

The caramel needs to be
a tiny bit darker. Mm.

The pastry needs another five
minutes. But it's very pleasant.

It's a good ice cream.

This looks a nice colour and the
pastry looks nice and crispy.

Looks pretty, doesn't it?
It looks nice.

I love the way
it's been put to bed properly.

Yes.
Bit of lamination on the side.

Both of the flavours are great.
And it's very nice ice cream. Yeah.

It's just a very good flavour.
This looks nice too.

I like this. I don't mind it
catching. You expect that.

No, no, I don't mind that at all.
Yeah.

It's got a lovely flavour
to that one,

a lovely caramel flavour to it.
That's lovely as well.

Nice and creamy.

I think this is
quite a success, this one, isn't it?

Mm. It is. Quite nice.
Lovely.

Moving on, this looks a bit pale.

Very pale. Really doughy middle.

Mm.
Yeah.

It's definitely underbaked.

The flavour of the caramel's not bad
but it's underbaked.

I like the ice cream.

Prue and Paul will now rank
the tartes from bottom up.

In ninth place, we have this one.

Andy, both the caramels
went too far.

So they're a bit bitter
and overbaked.

In eighth spot we have this one,
whose is this?

Gill. It's too bitter.
Far too bitter and too thin.

And then in seventh place, we've got
this one. Mike it's underbaked.

Yeah.

NOEL: Nelly is sixth, Dylan
is fifth, and Illiyin is fourth.

Third place, we have this one.

This is a really nicely arranged
tarte tatin.

Sumayah, it looks so appetising.

Thank you.

In second spot, this one.

Christiaan, you had
the caramel balanced perfect with

the ice cream and a pretty good
tarte tatin. Well done.

So this means that, Georgie,
you're the winner.

APPLAUSE

A really good day.

Just really hope it goes into
tomorrow as well. Really do.

Seventh isn't great, is it?

It's not bottom

but the people that were lower than
me had really,

really great signatures.

Disappointed in all honesty.

If I can turn it out tomorrow,
hopefully that'll be enough.

Caramel Week. My favourite week.

Paul you were dipped in caramel
at birth.

What, do you...?
LAUGHTER

How do you think it went?

Overall the Technical Challenge
wasn't particularly good.

Most of them took the sugar too far.
So it was almost black.

But one or two of them didn't take
the caramel far enough.

So who do you think needs
to be worrying a little bit now?

You know, you've gotta look over
the two challenges. Yeah.

I think Mike's in trouble
and I also think Nelly.

When you're looking at,
on the other side of the coin,

I think the people in line for
Star Baker,

I think Dylan's done well again.
I thought Georgie's done well.

Christiaan.
And Christiaan's done really well.

That could change obviously after
the showstopper

but with Caramel Week they've gotta
concentrate now

to get a rich golden brown.
Not black.

Like your hands?
Yeah.

And if it gets to my level of brown.
It's too far. Too far.

It's gone. And this is meringue.

That's ridiculous.

LAUGHTER

Welcome back to the tent, bakers,
for your showstopper challenge.

Now there are many kinds
of mousse in the world.

There's hair mousse.
There's Mickey Mousse.

There's Mousse T who recorded
Sex Bomb with Tom Jones.

He's my favourite mousse.

But the mousse that
the judges would like you

to concentrate on today is
a caramel mousse cake.

Now, your caramel mousse cake
must be complete

with spectacular
sugar work decoration.

It must have at least two
caramel-based components.

Now, you've got four-and-a-half
hours for this one.

Which seems way too long.

But that's fine, I'll have
a little zizz in my coffin.

On your marks...
..get set...

..bake.

OK, right, let's go.

I don't really like mousse cakes.

It seems fancy on the outside
but it's not all that.

I can make a really good one
at home.

Who knows what the curse of
the tent will do to me today?

Today's showstopper challenge is
a celebration of caramel but

because obviously it's
The Great British Bake Off

we want a baked element and that
comes in the form of, realistically,

a sponge.

I think with the mousse cake you
want a light sponge. Not stodgy.

I really love making a chiffon.

It's a really, really light,
lovely sponge.

And the mousse part is
the tricky bit

because we want it really light
and moussey

but stiff enough to keep its shape

and in no way to be rubbery
or solid.

Now, the introduction of caramel
to a mousse, you want

a strong colour on that caramel
to be able to produce

the flavour inside the mousse.

That's what we're looking for.
And it melts in the mouth.

This is completely
out of my comfort zone.

But, you know,
we'll see the end result.

Decoration is key, and we're asking
for sugar work so caramelising it,

spinning it, and creating
a beautiful design on the top.

I want to see something that
I've never seen before.

And that tastes absolutely divine.

With sponge ingredients mixing...

I'm gonna make the caramel for
the caramel mousse.

..in order for the bakers to mix
their mousse with their caramel...

This needs to cool a little bit
before adding the cream.

..it's straight to the main event.

There's so much in this cake.

Morning, Georgie.
Hello.

NOEL: Someone won the technical,
didn't they?

PRUE: And they nearly got a
handshake.

NOEL: Yeah, the disappearing
handshake. Woo! Could be your week?

PRUE: So, are we
going to have perfection today?

I really hope so.
I'm making chocolate cake,

a hazelnut praline.
Is it feuilletine?

Feuilletine. With that.

And then a salted caramel mousse
around the side.

Wow.

Georgie's salted caramel mousse will

surround her sweet layers

and be topped with a white chocolate

mirror glaze sprouting

an isomalt rose.

I think this sounds great.

It's about balance with your recipe
and how sweet is it gonna be. Yeah.

But you have salted caramel so
that'll dull it down a little bit.

Yeah, yeah. You could get Star
Baker if you have a good one.

Oh. Yeah, we'll see.
I'm not thinking about that.

Well, for yesterday...

You ca-... No.

No, no.

Joking.
Oh, you're so mean!

Never, never trust him.
No.

But good luck for today.

Thank you. Good luck. Thank you.

While Georgie opts for
a single rose...

I've been wanting to bring a tree

into a bake at some point
in my life.

..Andy's cake will be in full bloom.

We're gonna have a tree coming out
the middle finished with

candyfloss... Oh, lovely.
..as the branches.

And it's apple-flavoured candyfloss,
a bit of fun. Oh, wow.

My daughter loves candyfloss.
Yeah, nice.

Hoping to blossom after
a disappointing technical,

Andy's isomalt tree will be
sheltering layers

of chocolate cake, almond dacquoise
and banana caramel.

Like a banoffee?
It's a banoffee pie.

Do you know what, without
realising, it is a banoffee pie.

NOEL: There's nothing wrong with
that.

While Andy may not have realised
the similarities...

I love banoffee pie.
You can't really call it baking.

But it's one of the first things
I learnt how to make.

..Sumayah is very conscious of

the inspiration behind her caramel
mousse cake.

My two caramel elements are gonna be

a caramelised banana sponge cake

and a caramelised date
molasses mousse.

Oh, yeah, there's three, actually.
And a banana pecan fudge.

Alongside her caramel,
Sumayah is planning

to top some of her
favourite flavours

with decoration inspired by

one of her favourite artists.

The whole overall decoration's
inspired by this glass artist called

Dale Chihuly, who makes these, like,
really cool sculptures

and chandeliers. It looks like
one of your necklaces.

Yeah.

Nice idea. Yeah.

I just wanna do well because I was
kind of disappointed

in my signature.
Good luck, Sumayah. Thank you.

Right, I've gotta get my sponge in
the oven.

I need to bake it.

I need time to get it cool
and everything.

So, 180.

With the sponges going in...

This is gonna go in for 35 minutes.

..and mousse caramels cooling...

And I'm gonna transfer it to
a heatproof bowl

and leave it to cool
to room temperature.

..it's time for the second batch

of caramel for their
other elements.

So I'm now starting
the caramel insert.

This will be the banana caramel.

And with so many layers
to contend with

the bakers need them
to set quickly.

I put gelatine in
because it needs set.

Don't wanna put in too much
otherwise it will ruin the set.

I've got to make hazelnut praline

and I'm trying to make honeycomb.

I've got some golden syrup
and some sugar in there.

So I'd like to dedicate my cake

to my work colleague Meg who's
holding the fort for me.

This is her favourite.

Gill has adapted her popular sticky
toffee recipe

to include caramel mousse

and a decorative trio

of praline shards,

caramel drip and honeycomb.

Do you remember when you could buy
honeycomb at school?

Yeah, dentists will hate
this, yeah.

It was like, ah, ah, ah.

Fillings just... Filling again, Mum!
..flying out everywhere.

Our generation... That's it.
..how we've got any teeth left

I'll never know.
Mine are made of Wispas.

As Gill dedicates her cake to
a work mate,

Nelly also has someone special
in mind.

My husband is my inspiration

because he always believe in me
and I don't.

And he think I'm
the most amazing woman and I don't.

I hope it's gonna look nice

because that will be disastrous if
it doesn't gonna look nice

because it's dedicated for him.

Nelly will be sandwiching two
mousses between

a toffee chocolate sponge,

and after two underwhelming
challenges, is hoping

to do both herself
and her husband proud.

He's best husband you can
ever imagine. Really? Yeah.

So I wanna know, ow did you meet
your husband?

Oh, it wasn't that romantic.
I bet it was.

I met him in a...
Where did you meet him?

Kebab shop.
THEY LAUGH

Did you?
Yeah.

A kebab shop? Yeah.
That's perfect.

What's wrong with that?
That's romantic, man. Yeah, yeah.

Everyone loves a kebab.

So this is the cream for my mousse.

I want it to be soft peaks.

We're just getting to
the crucial part where we have

to bring all the mousse together.

Creating a light and fluffy caramel
mousse is a delicate operation.

I'm gonna whisk some caramel
into it.

If not properly incorporated it will
form lumps and an uneven texture.

Just folding this mousse through
now. Just trying to keep it airy.

And if the caramel hasn't cooled
enough, it will melt the cream.

That's the best temperature,
I think. It's perfect.

Why are you always putting caramel
in jugs?

You know I throw jugs on the floor.

Well, you're not having it.
I'll stand here.

No.

No. Go away.

This is important.

I'm replacing the water in
the caramel with espresso.

Mike has opted to give his caramel
mousse a caffeine kick.

So the little cinema that Matt
and I always go to in Bath,

they do a popcorn salted caramel
espresso martini.

It's my favourite drink in the
world. So it's inspired by that.

I mean, it sounds great. Coffee and
caramel really work well together.

Yeah, they do, they're wonderful.
Good, I'm glad to hear that.

I love the fact you're making your
own popcorn as well.

You'll get the smell of
a cinema later

when we're popping
the popcorn. Yeah.

Popcorn spikes will protrude
from praline mascarpone atop

Mike's cocktail-inspired
cake of coffee sponge

and coffee caramel mousse.

Um, I've split my cream.
Oh, BLEEP, that's really bad.

Overwhipped the cream.
It's totally split.

Let's just start all of that again.

As Mike remakes his mousse...

It's a mousse cake.
I can't afford not to remake this.

..not for the first
time this week...

The caramel's too hot, the cream's
too cold. Nothing's working.

..Illiyin is having
caramel complications.

It's just splitting.
It's split, my cream.

Well, I have to make
the caramel again.

I really need that mousse
in the fridge.

But if I can't get it done,
it can't go in.

Illiyin's caramel mousse

and white chocolate mousse
are to be paired with

a pistachio ganache

and feuilletine before being
crowned with

an isomalt tiara and
gold pistachio jewels.

My caramel's not working. Come here.

Come and give me a hug.
It's all right.

It's all right. We can get through
this. How can I pick you back up?

Shall we have a dance?
No. Let's not dance.

Shall we have a sing?
No... No.

Got loads of time. Yeah.
Four and a half hours.

Well, I don't have four
and a half hours now.

Well, no you don't.

This reminds me...

Bakers, you are halfway through.

Ah!

But once this caramel's done,
that'll be it.

Don't get upset.
It is what it is. Yeah? Yeah.

Think it's done.

Yeah, it's done.

Yeah, OK, it's coming out now.

It's not burned. Don't worry.

With sponges and mousses
chilling before assembly....

You've got your baked elements,
you've got your cold elements.

And then it all needs to cool
and set.

..the bakers can make their
additional elements

to complement their caramel.

This is the feuilletine.

It seems to be what all
the pastry chefs are doing at

the minute, is adding this into
their pastries

and entremets,
so that's what I'm doing.

So this is the beginnings
of my lemon gel.

So I'm using some Amalfi lemons

because they naturally don't have as
much bitterness in the pith.

When I went to the Amalfi coast,
they literally just took one from

a tree. They cut up in segments
and gave me one to eat.

And it was like eating,
like, a lemon Haribo.

They're so good -
like, unbelievable.

Dylan's lemon gel will sit inside
an isomalt lemon with

a liquid honey caramel
and Greek yoghurt mousse.

And in his cake between
a set honey caramel

and ginger-soaked
almond sponge -

giving a flavour profile of
lemon, honey and ginger.

Is this for people with colds?

I have a cold right now.

Yeah, so I thought it's
pretty good.

Well, it looks like it's
got some lemon in it.

Yeah. I really wanted the lemon
to be, like, zippy.

As opposed to Bungle.

I don't get that joke...

It's fine, it's for
the older people. Yeah, OK.

Dylan, I think it sounds
wonderfully ambitious,

but I have every faith
you'll pull it off.

Oh, thanks. It's very you.
Yeah? Cool.

Yeah, I think so. Yeah. Wicked.

While Dylan uses
lemons from Italy...

I'm just making the lime gelee.

..Christiaan is using limes
from his garden.

I got some lemon trees from Italy.
And then I was in the garden centre

and I saw a lime tree
and so we've got

a little lime tree now.
So it's really cute.

His lime jelly in a caramel insert

will sit within his two mousses on

a shortbread base,

all beneath a tropical beach
and large isomalt wave.

Coconut and lime
go well together.

So it's a nicely balanced flavour.

An almond crunch on the bottom.
Get this ready.

With all elements on course
for assembly...

This is my pecan banana fudge.
I think that's done.

..Illiyin and Mike need
to successfully produce

a caramel mousse.

I finally managed to get
some type of caramel mousse.

And it's going in cos I'm not
doing anything else.

I've just checked my mousse
and it has definitely split.

I don't have time to make it again

but that's really not
a good thing that

the caramel mousse of my caramel
mousse cake is really bad.

Babes, can you sort me out here?
What's going on?

No, no. No, no,
I don't want it there.

Bakers, you have one hour left.

Can you do it at the back,
not the front?

All right! At the back.

I can just start getting it all
together, to be honest.

My mousse is set. Now try
to put it in the centre.

It's all right, we got it,
we got it, we there, we there.

Oh, God. It's really bad.

In a mousse cake, I don't think you
need that much cake.

With the final layers being added...

I've put the layers in.

This is just a little bit
of excess mousse just

to seal it, then.
There we go, back in.

..and all elements going
in to chill...

Stick it in the fridge, put our
fingers together and hope it sets.

..the bakers can now fully
concentrate

on their spectacular sugar
work decoration.

This is isomalt.
So it's a form of caramel.

I'm gonna make a rose out of this.

So I'm just making random
isomalt pieces

and then I'm gonna conjoin each
one into little, like, arrangements.

What's this? This is my tree.

That's gonna look beautiful.

I used to be able to talk
to trees when I was young.

Did ya? Yeah. I didn't
like what they were saying.

I just wanna make sure when I get
the lemon on

it looks good
and then I'll be happy.

I'm loving this popcorn machine.

It's so tasty.
It really is, isn't it?

And that's the thing -
like, these even taste good

with nothing on them at all.

Really good.
But I want sugar and butter.

I mean, I'm about
to cover it in caramel, so...

Oh, are ya? Yeah, you are. Yeah.

Making waves, as I always do.

I mean, what's a showstopper
without a bit of drama in it?

This crown's for Prue.
Is it? You know what?

She says much harsher things than
Paul, but because she's so posh...

In a really nice voice. Yeah.

..you don't notice.
Then later on you go...

That is utterly disgusting.
.."Oh, my God, she lacerated me!"

Not one for calories
and you're like, "Ahh..."

She's a one in a million. All right,
well, I've watched you cover

peanuts in gold dust.
Yeah, you go now. I'm going.

They're actually pistachios.
This is time I'll never get back.

Bye.

Bakers, you have ten minutes left.

Right, let's get the cake out,
shall we? Oh, this is frustrating.

Oh, it's gonna be all right.
It's gonna come out in one, innit?

Come on.

Oh, no, I've just cracked it a bit.

How you doing, Mike?

Do you need a hand,
are you all right?

Maybe a round of applause.

More! Thank you.

It's really bumpy.

Just gonna get the glaze on it.

My mirror glaze is quite thick
but I can't undo it now.

Look at this. It's lovely, Gill.

Is this for your showstopper
or have you lost your mind?

I've just lost my mind.

My husband said, "Just don't put
too much. Just make it simple."

Sea creatures that
are kind of washing up.

I'm gonna make a nice little
arrangement on the side of my cake.

Feels like I'm doing a giant
caramel jigsaw puzzle.

I'm just gonna stick
my lemon on top.

How long have we got left?

Bakers, you've got one minute left.

Oh, my God, I'm so shaky.

The apple in that is
flipping fantastic.

I think it is gonna look
OK, just don't taste it!

Really happy with the rose.
I love it.

Gonna get my crashing wave on.

Please stay up!

Bakers, your time is up.

Please step away from
your caramel mousse cakes.

Yeah, looks good - I'm happy,
I actually am. That looks nice.

Oh, that looks so good.

I never want to see caramel again!

It's judgment time for
the bakers' caramel mousse cakes.

Nelly, would you like to bring up
your Showstopper, please?

It's very elegant. It's lovely.

It looks very professional,
to be honest. Oh, look at that.

Yeah, looks really good.
I mean, it's so neat.

I think the inside looks just as
elegant as the outside.

Let's try the taste.

You know, I think it's
absolutely delicious.

The flavour's so satisfying

and so lovely
and make your mouth water.

Toffee, did you say? Yeah.

Almost comes across as being just
coffee like, but it's beautiful.

Well, if you want coffee, it's
coffee. Yeah. I agree with you.

The white chocolate mousse really
is delicious.

It pours over your mouth
and that's perfect for this.

Well done. Thank you.
Yeah, really well done.

Looks great. I love the wave.

I love the decoration. It's
very elegant.

Great-looking cake.
That's one thick layer of caramel.

I like the sharpness.
Is that the lime jelly? Yeah.

It's got a hell of a kick to it.
And it works beautifully well.

The lime jelly is just wonderful,
and the caramel mousse is perfect.

If it was a gooey caramel, that
would've been delicious.

Thank you very much, Christiaan.
Thank you very much. Thank you.

An isomalt explosion.
Sugar work. Yeah.

I like the decor, I like the
colour but I see a problem.

Yeah. Too much gelatine. Yeah.
Too much gelatine. Yeah.

That's like rubber. Hmm.

Sumayah, it's a bit disappointing
cos the textures are wrong.

OK. The date-molasses mix
is too soft and gloopy.

The cake is a bit stodgy.
Is it? Oh.

If it was more mousse, then you
would've got that lightness

to balance it. Yeah. You needed to
really keep all those layers

much, much thinner
and celebrate the mousse more.

Yeah.

It looks quite nice.
I'm just not sure about the crown.

The ramming it in. Yeah. Yeah,
the ramming in of the crown.

I don't think it's as neat as it
could be.

I really think you needed
a bigger sponge layer. Yeah.

The pistachio just sort
of sits there

and doesn't really do anything.

Everything else works together.

I think your mousse is
particularly good.

But the whole thing - I think it
could've been neater.

Thank you. Thank you.

Go on, it's wonderful.

I love it.
I think it's brilliant.

I think the design is fantastic.
It looks lovely. Thank you.

Let's open it up.

PRUE SNORTS, PAUL CHUCKLES

Timber!

It's a lovely light mousse,
really soft and delicious.

You know, I think you could've left
the dacquoise out.

Hmm. I think it tastes amazing.
I'll be honest with you. Really?

The banana level is perfect.
The mousse is perfectly set.

It's just that dacquoise layer has
gone too soggy.

The decoration is
apple-flavoured candyfloss.

The apple comes through really
nicely on that.

It does, doesn't it?

It is truly, truly horrible,
that flavour...

..but I tell you what -
I'll forgive it all

because that is so good. Thank you.

Oh, thank you so much. Well done.

It's definitely a caramel cake. You
can see that from here.

I'm not subtle, am I? No. I like the
look of it. I think it's quite fun.

I like the fact that you've stuck
to the caramel colour.

It really advertises what it is.

The overall flavour is definitely
a sticky toffee pudding.

I think your mousse is a little bit
too thick. But great flavours.

For me, it's too sweet, the mousse.

OK. But actually, I like the spice.
It lifts it.

Overall, like it, yeah. Thank you.
Yay.

It's a great festive cake.
It does look like a Christmas cake.

I love making Christmas cake.

If I was buying this in a shop

and I asked for a mousse cake,
I would think,

"Where's the mousse?"

A mousse cake has
to be half mousse at least.

Hmm. It would've been nice
to have something

to finish off round the outside.
Yeah.

What a lovely tiramisu cake it is.

Are we going to risk a bit of
the popcorn?

Oh, please do, that's my favourite
thing I've ever made.

Is it? Yeah.

Even for me, it's really sweet.

For me, it's all too sweet.

But I like the overall flavour.
It does remind me of tiramisu

and for that, it's sort of OK.

I'll take that. Thank you.

Well, it certainly looks
very professional

and eye-catching, I'd say.
I do think it's a bit small.

We asked for something impressive
for a gathering.

It could've been a bit bigger.

I'm impressed that
the feuilletine stayed crisp,

and I think the cake is very good.
Texture's lovely,

the flavours are there.
Yeah, it's certainly caramel.

And you do get the caramel.

I just think that feuilletine layer
takes over the whole thing.

Because it's small, it's made more
of an impact.

If it was a bigger cake

and you kept the same thickness, it
would've been fine. Yeah.

The idea's there.
It's a good starter. Yeah.

I'd like to see the next one.

Yeah. OK. I don't think it's gonna
be made again.

Thank you very much, Georgie.
OK. Thanks.

That's quite pretty. It's a shame it
didn't hold well together. Yeah.

You can see what you were going
for. Quite small, isn't it?

You think? Yeah. OK.
Cos you've gotta pack

a lot into something
that's that small.

And it's amazingly packed
with flavour.

Bloody hell, Dylan.
Right there, innit?

I'm happy to be punched in
the face by a lemon. Yeah?

I think your flavours are amazing.

You've come on leaps and bounds
with your flavour.

I would even say you're the flavour
king this year at the moment.

Cheers. You're very clever
with your flavours.

Delicate as well, in the way that
you bake,

which is quite unusual to get
the two together. Well done.

Cheers, thank you.

Flavour king is cool. I'm happy
with that.

But this is one of my favourite
things I've ever made, visually,

so, yeah, I'm really annoyed
about the crack.

It wasn't amazing

so I kind of don't know where
I stand with it, really.

They didn't pick up on my mousse
being split.

I think they had a lot of
the mascarpone but, yeah,

they basically said I made
a tiramisu not a mousse cake.

They had nothing to say about
my cake that was actually good so,

yeah, I know
I'm gonna go home. Yeah.

Well, this is quite tricky.

The Showstoppers, they were OK
but they weren't brilliant.

It makes judging really difficult
to see who's gonna go home.

I thought you both spoke about
Nelly's in a way that was almost...

I think Nelly saved herself.
Nelly's not going home.

Christiaan's was really good, right?
Yeah, it was, it tasted lovely.

Yeah, but you could not have sold
that with

a solid layer of caramel
on the bottom.

Yeah, you could sell this
for Mike, couldn't you?.

You could sell that
but not as a mousse cake.

As Paul said, it was a tiramisu.
Yeah.

It just had a smear
of mousse in between the layers.

Someone who normally bakes really,
really well is Sumayah.

I mean, it looked incredible.

I thought it was
going to be fantastic.

You were really disappointed
with that.

Unfortunately, neither the texture
nor the flavour were any good.

But Dylan's cake tasted wonderful,
as it normally has.

As did his signature.
His Showstopper was amazing.

But cracked. So he's nearly there

but I would still put him in line
for Star baker,

along with Georgie, because Georgie
won the Technical

and did really well with those
little peanut fingers that she made.

So at the moment, I would say
in line

for Star baker is either Dylan
or Georgie. Yeah.

And going home between Sumayah
and Mike.

It's gonna create a stir either way

but we've gotta look at it over
the three challenges

and see who we think is gonna do
better going forward.

You can make me Star baker
and send Noel home.

Yeah. Can I flip it round,

Noel you're Star baker,
Alison you're going home.

Can I take that fudge? Yeah!

ALL LAUGH

Well done, bakers, for getting
through Caramel Week.

You've done so, so well.

Now, as the caramel queen, I have
the wonderful job

of announcing Star baker this week.

So, the Star baker this week is...

..Georgie.

Yay!

By a thumb...

Unfortunately, that leaves me with
the real horrible job.

This was very close, as well.

But the person who's leaving us
this week is...

..Mike.

Sorry. Oh...

I feel it was my time to go.

I'm just this little farmer who does
a bit of baking in the kitchen,

and everyone else is just so
incredible.

I feel like the quality of what
everyone is doing

is just breathtaking.

And, yeah, I'm just going to miss
everyone. Oh, God!

I never want to bake again now. I'm
just gonna miss you guys.

That's why I'm sad.

One thing my mum said to me was,
"Don't cry."

Bit better next week? Yeah,
hopefully.

I'm really happy but I'm really sad
at the same time.

Mike was the heart of the group.
A really good friend as well.

You can do things with baking that I
couldn't even dream of doing.

It was really close between Sumayah
and Mike,

and Sumayah just pipped him on two
of the three challenges.

It's a shame. He's a great guy and a
fantastic baker.

We're looking forward to visiting
his farm shop.

Georgie, well done! Well done.

OK.

Star baker is just crazy.

I honestly didn't think I was gonna
do it,

but it does mean a lot. I've always
been self conscious

about my baking. I need to get a
bit more confident in myself

and just show I can do it.

Next time, it's Pastry Week.

It's just very thin and fiddly and
it doesn't like me.

The bakers tackle tarts in the
signature...

Nelly's got a blowtorch!

..fill filo in the Technical...

Great big sausage roll.

..and in the choux Showstopper...

It stinks of burning.

..who will rise up...

This is usually where things go
wrong.

..and who will fall down?

So fragile.

Ohh!

Right in the bin.

I started so well...

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