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Desserts Week Unfolded...

Argh!

Dear, dear, dear.

..with a dramatic plot twist.

The person who's going home...

..this week...is...

Nobody? Oh, no! Argh!

What do you mean, nobody?
Nobody left the tent?

Well, I don't know what else
Paul and Prue could have done.

It was nice and kind. It was fair.

Who am I going to speak to later?

It's not like I'm going to find
a former baker from the tent

just wandering through the studio.

Oh, I don't know.

Liam!

Time for An Extra Slice!

Hello, and welcome.

So, the bakers were knee deep
in desserts this week.

And wasn't it great? Yes!

As Dessert Week was about to begin,

Rahul could hardly contain
his excitement.

But once the baking got under way,

someone made sure
Rahul was wide awake.

Hello!

The great thing about making
a meringue roulade in the tent

is that it isn't a dessert that
lends itself in any way whatsoever

to a double entendre.

It doesn't crack at home.

I like a crack, I like a crack.

Oh, well.

Yes, it's fruit, basically.

Have you started already?
Crack jokes.

It's fine. It's fine. Sorry...

Hiya, Dan, how are you?
Tell us about your crack.

OK, start again, shall we?
So, Prue...

Of course, there was a noticeable
absence from the tent.

Terry wasn't there,
which meant no-one left the tent.

And it means not only will Liam
be joining us later but

we've added a few more surprising
ingredients to pad out the...

..I mean, to make up for not
having a baker in the studio.

But, as ever, we'll be looking
at pictures of your baking

at home and wondering which
way up they're supposed to be.

And Tom Allen will be diving in

amongst some of the delightful
desserts you've brought along

to the studio.
Show us your bakes!

Hey!

Joining me to talk about what went
down in Dessert Week,

I've got a brilliant panel
of celebrity guests.

Will you please welcome
the wonderful Stephen Mangan?

The very funny Tez Ilyas!

And straight from the tent,
it's Sandi Toksvig!

Hello, love.

So, Tez, what did dessert mean in
your house when you were growing up?

Well, I come from quite
a strict Muslim family,

so we never drank alcohol
but we doubled down on sugar.

So, we loved dessert in my family.

A lot of South Asian
desserts were eaten.

Gajrela, which is a
carrot-based dessert cooked in milk.

But my favourite thing
was school desserts.

And I loved desserts in primary
school, and my favourite single one,

which no-one has ever heard of in
the South, is called cornflake tart.

You know...? It's the best.

They don't sell it anywhere!
It is the best thing. Mmm!

What about you, Stephen? What's
your idea of the perfect dessert?

I mean, they are all perfect,
aren't they?

I mean, I've never had a dessert
I couldn't get on with.

I love 'em. I would sell my
children for a good treacle tart.

Now, Sandi... Hello. When you are
in the tent - hello -

how do you resist the temptation
to dive in

and help yourself to all
those desserts?

I don't really like pudding.

That is...
..sacrilege!

Kill her. I like cheese.

I could not be on a show with
cheese. That would be impossible.

If there was, you know,
The Great British Cheese Off...

OK. Well, fair enough.

Now, I've found a bit of unseen
footage in which

Karen reveals how thrilled she was
with this week's theme.

I don't like desserts.

Hmm, do you know who that reminds me
of? Imelda in Biscuit Week.

I hate biscuits.

I wonder if Imelda has got over
her hatred of biscuits yet?

No, Jo, no, I haven't,
and I don't think I ever will.

Thanks, Imelda. See you later.

Let's remind ourselves what happened

when the bakers got
their just deserts.

Dessert Week.

Oh, yes, amazing!

And the bakers got
the hang of meringue...

Yeah, that's fine.

..in a Signature
that was all about the swirl...

You do have a spiral.

You have a really good one, too.

..before having a wobble...

Argh! OK, fridge.

..over Prue's blancmange Technical.

That's nice.

Pfft! Pardon.

The tent went into meltdown...
Uh-oh.

Don't break now, don't break now.

It's carnage.

..in a spectacular chocolate-filled
Showstopper.

There it goes. Look at that!
Unbelievable.

With Terry absent...
nobody left the tent.

And Dan was finally
crowned Star Baker.

So, we have a new Star Baker - Dan.

After narrowly missing out
over the past few weeks,

Dan delighted the judges with
a trio of brilliant desserts.

Tez, was Daniel
a worthy Star Baker?

I think so. I think he's been
close almost every single week.

So I think it was nice
for him to get...

I was rooting for Jon in
this episode but I think Dan,

on balance, did deserve it.

He does everything for his children.

And he knew there was going to be
that moment that they were watching,

and Daddy had done
a wonderful job. Ahhh!

I didn't realise till I came on this
show how gooey I am

about the whole thing!

You're only gooey cos you should
have stayed in the prove drawer

for a little longer. Baking joke!

I also understood that.

Perfect.

Now, there's no doubt it was

one of the most dramatic
Showstoppers ever seen in the tent,

a melting chocolate ball dessert.

Now, you all know what an anagram
of dessert is, don't you?

Stressed, of course!

And stress there certainly was,

as the bakers had to create
two desserts

and then only ended up with one.

Paul certainly found it
all very dramatic.

I think that is just
sitting next to Prue!

I think so. I'm the same.

Now, the thing that struck me
was just how long it seemed

to take for the hot sauce to
melt the chocolate.

I thought I'd try it for myself.

Here we go. Ooh. Oh, I say!

So, while we're waiting for it
to melt, let's remind ourselves

how this moment went for the bakers.

Oh, sod it!

Sorry!

I like your method best.
I think that's fantastic.

Let's talk about Jon.

His design, inspired by
his ballet dancing daughters,

won a bravo from the judges, who
praised the delicate chocolate work,

beautiful texture, winning flavours
and fashion sense.

He's done wonders with a pair
of net curtains, hasn't he?

Stephen, what did you think
of Jon's Showstopper?

That sphere was so elegant,
beautiful designed,

It was just perfect.

And then this really weird
Frankenstein's Monster thing

you thought was going to crawl away,
with the four ballet shoes

that he'd rescued from a skip.

It spooky, wasn't it?

It was a bit spooky, yeah. I really
like him. He's such a sweet...

I don't know,
cos there are better...

I think there are more consistent
bakers in the tent but I...

He is such a sweet dad. He's just
trying to impress his daughters.

And I really like him.
I hope he goes far.

Jon really went the extra mile.

Not only did he bring his own tutu,
he also came to Ruby's rescue

when her Showstopper went awry.
What a hero.

Oh, no!

I've got to make my chocolate
sauce, Jon. Argh!

You need one hero.

Tell me what to do
with the chocolate sauce.

Sandi, what's Jon like in the
tent? He is exactly what you see.

He is exactly that lovely, gorgeous,
I believe Welsh... Really?

I believe so.

I have to say, though,

that the example of somebody helping
somebody else,

one of the bakers helping
somebody, is not unusual.

I mean, it's unusual that you may
have seen it but they are all...

..pitted against each other
but they still work as a team.

It's really a lovely thing to see
them all bonding together.

It's great.

So, if I went on with no skills
and just got the other 11 bakers

to help me,
could I make it to Week Three? No.

Now, unfortunately,
Jon wasn't on hand to help Briony.

Her chocolate ball was a disaster.

But would the judges notice?

Yes, they did!

That small slice of orange placed
carefully on top sadly failed

to disguise its deflation.

Kim-Joy played it safe with
her design

and stuck to that classic theme
of choux pastry space turtles

encased within a chocolate galaxy.

Prue and Paul did their best

to get their heads around
Kim-Joy's concept.

Here they are trying really hard.

I am doing a galaxy-themed chocolate
ball filled with choux turtles.

Turtles? Yes, turtles.
Space turtles?

Space turtles, yeah.

Stephen, the judges said it looked
great and tasted delicious.

What did you make of Kim-Joy's
Showstopper?

It blew my tiny mind.

That beautiful little planet
filled with tiny turtles.

It's a sort of dessert
that could start a cult.

I don't know what air she's
breathing in there.

Is it different...? Is there
something different around

where she's baking?
Because she's just incredible.

She's got the most wonderful
imagination.

I mean, astonishing,
but it's always something cute.

Turtles or cats or something small.

Yes, the cats got a rest this week.

They're probably relieved.
They're very busy.

So, the Technical was that retro
'70s classic, blancmange, which had

to be served with a wobble, along
with 12 identical langues de chat -

a light, crunchy French biscuit
often served with creamy desserts,

or, as Jon called them...

Drizzle the white chocolate in
lines mid-ways from side to side

across the langoustines de chat.

Langoustines de chat?

Jon was in danger of presenting the
judges with blancmange and scampi.

We learnt what langues de chat
means, but let's remind ourselves.

Karen's husband, what does
langues de chat mean in English?

It means cat's tongues.

I bet Karen is excited that
her husband has become a regular

on An Extra Slice.

It's really weird and it's the worst
part about the show.

Poor Manon should have felt at home,

given that blancmange and langues
de chat are all French words.

But she presented them
with a puddle of puree.

And Paul's was quick
to spot the problem.

In eighth place is this one.

Manon. It's not set.

He's good, isn't he? He's very good.
He's sharp. He never misses a thing.

Stephen, were you surprised
that Manon didn't shine

in this challenge?

Manon is French.

Blancmange. It means white...

..mange.

I'm not brilliant at French.
I think that is what it means.

Did you have it at school? No?
Maybe...

Yes, but eventually I got
sent to boarding school.

I had it at boarding school.
Yeah, we had it at school,

and it always had that really thick
skin on it. It had a skin on it.

Do you remember that? It was
disgusting. I never had it.

That's cos I'm young.

The Signature Challenge
was to make a meringue roulade.

The judges were looking for
melt-in-the-mouth meringue

which, went cut into,
would reveal a perfect swirl.

Surprisingly perhaps,
Rahul struggled a little,

but as this unseen moment shows,
he isn't an expert on meringue.

So, yeah, I never made meringue
in my life till...

..till...

..I think, like...
about August to September 2016.

That's a very precise memory,
isn't it?

Meanwhile, Briony was adding
sugar to her mixture as if

she'd just stolen it from
one of the other bakers.

Let's go over to Jon to see
how he was lovingly treating

his delicate meringue.

Jon went with an exotic mango
and passion fruit roulade,

topped with an ambitious
and highly technical decoration.

Here he is expanding
the science behind it to Paul.

Calcium lactate and sodium alginate.

And when they go in, they react.

They basically make a jelly sweet.

It's called reverse spherification.

Well, Jon's
reverse...sph...spher...

Spherification.
Yes, thank you.

Jon's mango blobs did the trick...

because he won his first-ever
Hollywood handshake!

I think the daffodil is
in serious medical trouble. Yes.

Now, one of my favourite moments
of this week was when Prue was

getting overly emotional about
the flavours of Dan's roulade.

It was almost as if she was making
a speech at

The National Bake Off Awards.

I think those flavours are
wonderful.

Coming up...

We'll take a look at what you've
been baking

in your kitchens at home.
Back in a bit!

Welcome back.

I'm joined by dessert expert
Stephen Mangan,

Tez Ilyas, and Bake Off co-host
Sani Toksvig

to talk about the goings-on
in the tent this week.

And news just in, Rahul has been
chosen to front a campaign

to get us all drinking
more healthily. Look at this.

I just feel like in the morning,

what better way to start than
with a glass of milk?

So I just literally drink a glass of
milk in the morning.

Time now to welcome

one of Bake Off's biggest fans
and get his take on the tent.

It's Tom Allen.

Hi, hi!

Nice to see you.

Hello!

Lovely to see you, Tom. What are
your thoughts on dessert week?

Well, so many thoughts, Jo.

I think the first thing we have to
acknowledge is Rahul is too cute.

He's too much! It's too much.

He has a glass of milk,
he's got his bed head hair,

he doesn't like rhubarb, it's too
sharp, but he likes it with custard.

It's too much, people are exploding
at home with the cuteness.

Everyone's got to watch
Ramsay's Kitchen Nightmares

afterwards just to balance it out.

And I think this week has very much
been about strong women

in great outfits,
which are my two favourite things.

And Karen sashayed in a fabulous
blue and yellow number.

Oh, it was incredible.

But then she had a difficult week
and I started to worry,

because I thought, "You can't leave,
Karen, I'm obsessed with you."

And also, you can't go back to that
family who eat the coffee creams

from the box of chocolates first.
Who does that?

Manon as well was wearing her top
with the Eiffel Towers on it.

Yeah, we get it, Manon!

And then she had a difficult time
with the technical.

I mean, her blancmange,

it looked like she'd taken Barbie
and stuck her in the microwave.

I also realise that I am desperate
to become friends with Ruby.

I just want to go on that
girls' night out

where they just eat desserts.
It's like a dessert crawl.

And you can always rely on Ruby to
bring the drama. Look at this.

The blancmange.

Oh, my God, the blancmange, Ruby!

And then Briony only cried once.
Do you think she's all right?

But I really love Prue and
her withering comments.

I thought this week she got really
imperious, especially with this one.

So, quite a complicated
little tart in there.

Quite a complicated little tart
in there, I'll say.

Also, I think we've got to
acknowledge what a huge

revelation Paul made about his
personal life this week,

and I thought it was hugely brave.
Let's have a look.

You've done treacle tart and
now you're doing sticky toffee.

Yeah, and they're both my husband's
favourites, so... And mine!

Excellent. Oh, good.

Paul's got a husband, everyone!

Why didn't he tell us?
I'm so inspired.

What a great role model.
I always knew it.

I'm just in love with him
all the more.

It's been an incredible week and
so full of drama, I just loved it.

Thanks for that, Tom,
that was great.

Our audience bakers have
come up trumps this week.

I can see some intriguing-looking
desserts dotted about.

And very shortly, Tom will be taking
a closer look at a few of them.

Yes, I will.

But first, prepare yourselves to
take a look at some of the baking

that's been going on in kitchens
around the country.

After being inspired by bread week,

Anna from Bath decided to bake her
favourite animal in bread,

an alpaca.

Here's Anna matching her headgear
to her alpaca,

and here's her alpaca bread.

Aww!

It's granary, beetroot and corn
bread and really is a triumph.

Excellent work, Anna.

Meanwhile, Joe from Belfast was
also busy making bread.

Joe is a real fan of Paul Hollywood

and his surname is even
quite similar - Holyoak.

But not only is Joe Holyoak a fan
of Paul Hollywood

he even looks like him.

The likeness is uncanny.

All over the country, when other
people are going for a walk

or browsing round a garden centre,

Extra Slice viewers are busy making
cakes that look like their dogs.

Here's Kelly's sausage dog Woody.

And here's Kelly's Woody cake.

Aww!

That's too cute!
A total success, Kelly.

Meanwhile, Adam was hard at work
on a cake depicting his dog, Alfie.

Is it another triumph?
Let's find out.

Oh, bad luck, Adam.

Maybe it looks a bit better
close-up.

No, it doesn't.
But I'd definitely eat it.

Over in the Canons' household,
they were making a cake for

Granny Canon, who loves watching
the robins in her garden.

Here's what they set out to achieve,
with its sweet little face and

bright red breast, and here's what
they proudly presented to Granny.

A robin with bubble gumball eyes,
a traffic cone for a nose

and what looks like a massive
plaster stuck over its mouth.

What a lovely treat.

Keep your pictures coming,
the good, the bad

and the utterly baffling...

And thanks to everyone who sent
their pictures in this week.

OK, audience, it's time for Tom
to roam around your roulade,

or whatever it is you brought along.
Whatever.

Good luck to the panel, who may be
asked to sample some of them,

and good luck to you, Tom. It's all
yours. Let's start with Jennifer.

Where's Jennifer? Over there.
Stand up, stand up.

Rob, follow on, follow on.

Jennifer, how are you?
I'm good, how are you?

I'm good, thank you.
No-one ever asks about me.

Now, what have you made for us here?

So, I'm getting married in eight
weeks... We didn't ask that!

Oh, gosh, yeah.

So, I'm getting married and I wanted
to make my own wedding cake,

so I've made a hedgehog
wedding cake.

The traditional sign of fertility,
hedgehogs.

That's very good.

And you're here with your partner?
Yes, this is my partner.

Yes, who are you? I'm Dan.
Dan! Dan, Dan, the hedgehog man.

Strong, strong name. What's this,
by the way? Did you bring that?

I did, yeah. Did you? It's rubbish.

What are you marrying into?
What is it, like a gala pie? Yeah.

Do you want to try a bit?
No, I don't. Is it really?

It's a chocolate carrot cake.
Chocolate carrot cake.

Are you looking forward to
the wedding? Mm...yes, yeah.

Let's go!

Where are you? Oh, hello.

Come over here, Rob,
this way, please.

Stand up, you guys, stand up. Thank
you for coming, lovely to see you.

Have you been having a nice day?
Yes. Good.

Now, what's this all about, then?
Explosion. What is it?

An explosion. A popping explosion.
Yeah.

And what is this? A burger.

Of course, a lovely burger.

Can I just ask, is it a real burger?

Yeah, it is. Is it?
Made of cake, or is it...? Yeah. Oh.

It's a cake made of burger. Yeah.
Oh, how disgusting.

That's a brownie.
That's a brownie? Yeah.

And that ketchup thing,
is that made of cake?

Buttercream, I made it this morning.
OK, fine.

YOU'RE laughing.

Thank you, sit down.
OK, Hayley, where's Haley?

Oh, yes, so, what is this amazing
creation you've done?

This is an homage to
Prue's jewellery.

OK, and how have you made Prue's
various accessories there?

They are mostly fondant,
a little bit of string.

A little bit Dame Edna there.
Yes, just a little.

My necklace on the end broke.
Can I just check quickly something?

Is it shop-bought fondant?
Is it shop-bought fondant?

It is shop-bought fondant.
Oh, sorry, Hayley, bye!

Where's Rainia? Oh, you're right
there, why didn't you tell me?

Sorry, Rob. Rainia, what's...
Rania. It's Rania, everyone!

Now, you're Hayley's friend.
I am, yeah.

How long have you been friends for?
Quite a long time. 15 years.

Are you always competitive
with each other? No!

I bet she said she was going to do
is take and you went,

"Oh, maybe I'll have a go.
Oh, no, it's much better."

OK, so, what is this?

Well, this is a cycle through
Noel's different hairstyles.

Oh, how lovely, perfectly
represented in cake form. Yeah.

OK, so we're going to have a taste
of this one. Oh, no.

Yes, we're going to taste this one.
Why do you say "oh, no"?

What's it got in it? Well, it's got
liquorice flavouring. Liquorice!

Yes, and mint. And mint.
Oh, OK, well, let's see if it works.

I'm going to take it up.
OK, just a second, just a second.

So, panel,
are you excited about this? Come on!

It's got liquorice in it.

What do you think about the
combination of liquorice and mint?

Are you looking forward to it?

I'm nervous about it, I'm not going
to lie. That's a huge piece.

Thank you so much, I'm going to take
one of his heads.

I love liquorice, so I have
high hopes. Do you like mint?

No. No, OK.

Well, the texture's very solid.

There is definitely cake in here.
That's good. Can I have a go?

I'm definitely getting both
liquorice and mint. Oh, good.

Well, you say good...

OK, Ravina, where's Ravina?
Over here.

Rob, come this way, please.
Rich, follow on.

Hello, these look nice.
What is this? What is this?

This one's chocolate
and Yorkshire relish.

OK. And what's this one?

This one's vanilla
and breastmilk cheesecake.

Next. OK.

Over here.

There's raspberry and breastmilk,
did you just say?

Vanilla and breastmilk.
Sorry, was I adding extra flavours?

Is the breastmilk organic?
Is it organic breastmilk?

Yes, it was expressed this morning.

It was expressed this morning.

Oh, God.

Can I ask a question? Yes.
Is the baby hungry?

He's not taking a bottle yet,
so I'm very anxious.

I'm just worried that we're going
to be eating the baby's dinner,

that's all.

Ravina, where's Ravina?
Yes, stand up, Ravina.

Sorry, I'll come round
that side of you.

Welcome to the show. How are you?
I'm good, thank you, how are you?

Now, what is this work of art?
This looks beautiful.

I made a cake that looks like
one of Monet's paintings.

And this is made to look like
the Water Lilies. Yes.

Oh, that is very pretty, isn't it?

It's pistachio,
white chocolate and cardamom.

Oh, lovely flavours. Yes.
Oh, delicious, very creative.

Well, thank you, Ravina. Thank you.

Now, where's Lungi?
Over here? Hi, hi.

Back up, Rich, back up.
Lungi, stand up, stand up.

Welcome, welcome to the show.
How are you?

I'm good, how are you doing?
Yeah, great. Great, thanks.

I can't tell what you've got there.
Could you enlighten us?

So, they are brioche doughnuts -
Nutella,

white chocolate and salted caramel.

Oooh!
We're going to taste these

because these look actually lovely,
don't they?

Tom, Tom, while you're there,

there's been a request from up here
to try the breastmilk cake.

All right, OK.
Well, OK, we'll come back to this.

Apparently we're not allowed. Why?
We haven't got time.

We're lactating intolerant.

I'm here all week.

Very good, there we go.

OK, we're going to try these.
You finished these at what time?

It took me...
11 o'clock this morning.

11 o'clock this morning, wow.
So these are hot off the press.

OK, and what flavours are they?

Nutella, salted caramel and then you
also have a vanilla bean in there.

Let's see if they can taste it.
Yes! Here we go.

Which one was the Nutella?
Are you OK with Nutella? Yeah.

Yeah, let's share one.
Share one of these?

Yeah, share that one, yeah.

Mmm!

Tell us what you think. Oh, hello.

Oh, no. He's off.
Is he going to leave?

What's he going to do?
What's happening?

Oh!

Can't ask for more than that,
can't ask for more than that.

OK, so, now comes the point in
the show when I get to announce

the Star Baker.
Now, who's going to be?

It was a really tough decision
for all the judges,

by which I mean myself, to make,
but the Star Baker has to go to

the person who actually got
a handshake -

let's give it up for Lungi.

Now it falls to me to announce that
the person leaving the tent...

..this week is...

..nobody, because nobody left
in the show.

You'll all stay for the next 25
minutes or thereabouts. Well done.

But two of you will be going
next week, so just watch out.

It might be while you're going
about your normal lives,

we will come for you, OK?

But let's give it up for all our
fabulous studio bakers.

Thank you very much, Tom.

So, this week's melting chocolate
ball Showstopper was really tense

but at least it wasn't as hot
in the tent as in cake week,

when the poor bakers had to make
those chocolate collars.

I wonder if Luke has got over that
yet.

Not having it, Jo.

I never will.

Aww!

Thanks for clearing that up, Luke.
See you.

I'm going to have a proper go
at the challenge now.

Here's another chocolate ball
I made earlier.

Wip-way! Nearly.
Pretty impressive, right?

And just like the bakers, I've got
my own surprise hidden inside

which I will reveal by melting
hot sauce over it.

Mmm, yum.

Go on, little one. Come on.
You can do it. Come on, fella.

Yay! Yes!

Hey, here's my surprise -

it is a pork pie, Sandi!

Now I'm happy!

I love that, thank you.

Well, coming up, the baker who left
the tent will be here,

which this week means
nobody will be here.

Yay!

But instead, Liam will be here.

See you in a bit.

Welcome back to An Extra Slice.

I'm dissecting dessert week in the
company of Stephen Mangan,

Tez Ilyas, and Sandi Toksvig.

Now, how often have you been stuck
in a hotel room and then you

realise you really fancy
eating a tiramisu?

It happens all the time, doesn't it?

And it's an absolute nightmare.

So I'm delighted to welcome a man
who knows exactly how to

solve the problem.

Let's give a warm welcome to
comedian George Egg.

Hello there, George. Hi.

Now, George, you've found a way of
turning a hotel room into a

working kitchen.
Why have you done that, George?

Well, I'm a stand-up comedian,
have been for many years,

spent a lot of time in hotels,

and I get hungry.
You know what I mean? Yes.

So I've come up with various
innovative ideas of how to

cook in a hotel room,

and I'm particularly excited about
what I'm going to cook tonight,

because I've set myself a challenge.
It's dessert week and

I thought what I'd do is I'd make
a dessert using,

rather than bringing ingredients in,

using just the free things
that you get in the hotel.

OK. So we've got biscuits.

So you're going to
make us a tiramisu.

Is this the sort of thing you might
try lonely one night in a hotel?

I can think of other things to do.

Right. OK.

Moving on.

So I've got some
extra-strong coffee here.

I've used all the little
coffee sachets.

And we're just crumbling it up...

Can I just say though, George,

if I was unpacking all
those biscuits,

they'd just go straight in.

So there's your biscuits,
they're soaking in the coffee.

We'll just pour a tiny little bit
more of that in there.
Is it black coffee?

Black coffee with the tiny bit
of sugar in, and I've popped a

tiny little bit of the sherry that
I got out of the minibar. Right.

So that's going there.

What I've got as well is in this...

Sandi, can you help me with this?
Yes, darling.

This is a load of the little
coffee creamers that you get.

I've topped that up with a tiny bit
of sugar and a little bit

more booze from the minibar.

If you could just give that
a little extra whisk.

Have you made this whisk?
Where did you get this from?

Oh, yeah, that's a whisk, of course,
made of coat hangers.

Cos they don't ordinarily
provide you with a whisk.

And what we're going to do,
we've got in here a shower cap,

of course, which we're going
to use as a piping bag.

And if you go down to the hotel
lobby, you find they provide

you with a spatula, which also
doubles as a shoehorn, of course.

So if you could just pass me that
back, Sandi. Thanks very much.

We're going to pipe some of this,

we're going to spatula
some cream into the...

I'm just trying to imagine what
the cleaner thinks in the morning,

when she looks at the
coffee pot and she thinks,

"What has that man
been doing in here?"

Right. So, look. So, there we go.

There's a nice little piping bag.
And if we get...

I've got a sharpened key card here.

And if we just, a little slot
in there, and then we can pipe...

Do you know, George,

it's possible you are the
loneliest man I've ever met.

So, look, I hope you were paying
attention because I want you
to do the next one. OK.

So if I pass the coffee down
to Tez and Stephen.

And some more biscuits, if you
could soak some more of those,

make another layer. And then if you
could pipe some more of that.

I certainly can do. Is that looking
good? Yeah, come on, boys.

Bit of layering.
That is the dessert.

We'll finish it off with a tiny bit
of hot chocolate powder.

Just a dusting of that.
That is genius.

Very nice. Oh!

Just one final thing
I've just remembered,

you know you get a chocolate on
your pillow, you get the little
chocolate on your pillow?

We'll just shave some of
that on to there.

A little bit of finely
shaved chocolate.

There's the dessert. Perfect.

Sandi?

It's surprisingly good.
It is good, isn't it?

I think that's a massive result.

Please give a big thank you to
George Egg. Well done, George.

Now, normally at this time we meet
the baker who left the tent,

but thanks to Paul and Prue
we haven't got one so,

anyone fancy a game of cards?

Oh, no.

Oh, hang on, I forgot,
no, we've got a very special guest.

This time last year he thoroughly
impressed Paul with his

hand-raised pie and Prue was bowled
over by his pancake illusion cake.

We're delighted to have him with us,

will you please give
a warm welcome to Liam.

Hello! You all right?

Hello, lovely. You all right?

Hello, Liam. It's lovely to
have you here again.

What have you made of Paul and
Prue's challenges this year?

Cos we've had a green cake
inspired by the artist Monet,

a biscuit selfie portrait and,
weirdest of all, Wagon Wheels.

I mean, have this year's bakers had
their work cut out, do you think?

Yeah, cos I wouldn't make
a cake with spinach.

And Wagon Wheels,
I don't know, who makes that?

Apart from the factory but, like, do
you know what I mean? Yeah, exactly.

Can you remember what the
first thing was that you
baked post-Bake Off?

So it was a chocolate brownie
cos for like a month and change

I didn't actually bake
cos I had this weird

post-Bake Off traumatic
sort of thing.

So after a month I was like,
"Let me ease myself back into it."

And it was just a chocolate brownie.

Now, how's your nan, Liam?
Because, as we know...

Your grandma is a genius.

Get in! Yes, Nan!

Yeah, my nan is pretty cool,
actually. She's sound.

That's the thing I'm interested in.
Yeah, so I'm still studying.

I plan to graduate in December.

Obviously all this stuff has been
great, but I started something

so I've got to finish it.

So I've got a couple of months
left of that and then...

What have you got to do? Have you
got to do your dissertation
or anything? Yeah.

I liked that attitude of starting
something so finishing it,

which is very much Stephen's
philosophy with dessert, isn't it?

That's right.

What are you actually studying?

So I'm a drama student,
and my dissertation,

when I actually write it, is going
to be about the performativity

of food and restaurants and stuff.

So hopefully I can reference
myself a little bit.

Totally, I would have thought.

Now, seeing as we've got you here,
Sandi, I wonder whether you

could help me judge
a challenge I've got

for Liam, Stephen and Tez. OK?

Yeah? Yeah, let's do it.

It's actually inspired by the
Technical Challenge and
it's very simple.

So if you two go over and you go
with them and put on an apron. OK?

And then all you have to do, right,

is pipe the letters GBBO
on top of the blancmange.

But to get the maximum wobble
you're going to be standing on

wobble boards while you do it.

Thank you for not making me do this.

I quite fancied us doing it together
and seeing who could

projectile vomit the furthest.

- OK, now, and you step then.
- Onboard, please.

OK. Tom, start the wobbling.

Oh, Lord. Oh, what? What?

So...

Ready, steady, wobble and pipe.

Did someone spike the tiramisu?

GBBO!

What... How are you
doing that, Liam?

Oh, yeah, there's a G.

Told my friends!

I've written it in Punjabi,
if that's all right.

OK, has everybody finished?
Yeah, I did all right. What?

OK, Tom, deactivate the wobble.

It's a useful skill in case
one day you need to ice
a cake on a bus.

Will you all come back and bring
your blancmanges with you, please.

Beautiful.

OK, I'm going to turn them,
so everybody can see.

OK, whose is that? So this is
Liam's. And, I have to say,

I think that's pretty impressive,
actually, considering the wobble.

I think this looks
as though your brain imploded.

Is that Tez's, yeah?
It's Tez's. Tez.

And then Stephen's got... So you
seem to have five letters, darling.

I put a love heart in cos I had
a bit of time, at the bottom.

Oh, cos you had extra time?
Yeah. You've got to pick a winner.

No, it's no surprise at all
to me, it's Liam. Fix!

Liam, stay with us,

and we'll also be joined
by Imelda, Luke and Antony.

See you after the break.

Welcome back to the final part
of the show.

Everyone's here - Tom, Liam,
Stephen, Tez and Sandi..

Now, let's enjoy a few more pictures
of your baking at home.

Madison from Hertfordshire made
this cake from sponge

and all the detail is
made from fondant.

Hats off to you, Madison,

and it makes the perfectly cake
accompaniment to this one.

A cardigan cake which Belinda
from Exeter made

for her father-in-law's
90th birthday.

Katie came up with a
brilliant idea to celebrate

her parents' 40th
wedding anniversary.

They live in this rather
lovely thatched cottage,

so Katie decided to
make a cake of it.

Katie's given it... Ooh!

..flake thatching
and a stroopwafel chimney.

If you thought
we'd get through the show

without seeing a hedgehog cake,
then think again.

Here, once again, is the pinnacle
of achievement that so many

Extra Slice viewers strive
to attain.

And so many Extra Slice viewers
narrowly miss.

Sharon made this cake to
raise money for charity,

The Society for Protection of
the Cross-eyed Hedgehogs, perhaps.

Nina wanted to recreate in
cake form the sporting achievement

of partner Matt.

Here's Matt, when he was British
indoor long jump champion.

And after four hours hard work
is Nina's depiction

of Matt in cake form.

Do keep sending in pictures
of your baking,

we love looking at them

and trying to work out what it is
you've actually baked.

Details at the bottom of the screen.

This week's blancmange Technical

took us briefly back to the '70s, so
I thought, seeing as we're all here,

why not play a retro party
game with a Bake Off twist?

But we could do with
three more players

who know a bit about baking
in the tent.

Oh, and there they are, it's
Antony, Imelda and Luke, everyone.

Lovely to see you again, Imelda.

Did you enjoy watching
Desserts Week?

Yeah, Desserts Week was fab.

Two things - Hollywood's getting
loose with the old handshakes

in this series, isn't he?

And also Kim-Joy, she's just a
magician. Like, how is that girl...?

Like, she's incredible. Yeah.

Luke, what did you think of
this week's dramatic twist?

Do you wish they hadn't sent anyone
home the week you left?

Aww!

Well, obviously, yeah, but...

Obviously I would've
loved to still be in, but...

Oh, well. I'm sorry.
..end of the road.

And great to see you again, Antony.

Apparently you're only here
cos you got lost in the studios

after the end of last week's show,
is that right?

Actually, no. I was locked up
in Tom's dressing room. Oh!

Antony... It's not true, by the way.

So, now, everyone's here, let's
play that classic party game,

charades.

For our younger viewers, charades is
what we used to do in the 1970s

when there was a power cut and
we had to make our own fun.

And to give the proceedings
that retro party atmosphere,

you've each got a 1970s
accessory to wear.

Stephen. Thank you.

My colour. Sandi.

Oh, marvellous. Wow, nice. Jaunty.

Tez, you've got a really lovely gold
medallion. That makes sense.

Neck scarf for you, Tom.
Thank you, a neckerchief.

Is that jaunty enough? Very nice.

And, Liam, pink glasses for you.

Let's see who's going to
be up first.

Oh! OK, Sandi, here's your word.

Oh, yes. OK. Yeah, OK.
Yeah, I've got that.

All right. Yep. So, into
the performance area.

It's all baking related so...
OK. ..you know.

OK, all right.
Ready, steady, off you go.

Two words. Two words.

First word. First word. Me.
Sandi's handy!

From... She's legend! Danish.
Danish. Danish.

Sandi's Danish! Danish...

Danish pastry? Oh!

So quick! Wow.

OK, who's up next? Let's see.

It's exciting already, isn't it?
Come on.

Stephen! Yeah!

Come on. Come here and
I'll show you your word.

So, that's you there.
Thank you very much. OK?

Good luck, Stephen.
Thanks very much.

Come on, Sugar Ray Mangan.
You got this. OK.

All right, Stephen, off you go.

Two words. Two words. First word.

Cat! The cat tongue thingy.

Cat tongue!

Langues de chat. Langues de chat.
Langues de chat.

Langues de chat, yes. Oh!

Okey dokey, who's up next?
Let's have a look.

Tom?

Luke, it's you. Luke! Go on, Luke.
OK, Luke, here's your one.

All right? Yeah, sure. Yeah, OK.

My moustache may fall off.

Luke, you do actually look
like you're in the '70s.

Off you go, then. So...
Oh, can't talk, can I?

Two words...

Two words. Still two words.

Writing. Are you doing
the whole thing?

First word. First word. OK.

Writing. Painter. Writing.
Er, painting.

Artist. Art... Tic!

Tic! Artistic. Artistic!

Right, artist... Artistic flair.
Artistic. Second word.

Roll, artistic roll!

Artic roll! Artic roll! Artic roll!

Yeah! Congratulations,
well done, whoever got that.

So, listen, I think
we've used up enough time.

Thank you for your patience.
Well done, everyone.

That is actually it for this week.

Join us at the same time
next week to see

just how many bakers leave
the tent after Spice Week.

A big thank you to Tom, to Liam,
to Antony, Imelda and Luke,

to George Egg, to all of
our studio bakers

and to our celebrity panel, Stephen
Mangan, Tez Ilyas and Sandi Toksvig.

Goodbye!