The Great British Bake Off - Season 16 Episode 01- Cake Week
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00:00they look disgusting oh god while ian went from mess it's just falling apart
00:00:06to success that's incredible and jessica and tom were on a roll i think it's delicious it
00:00:12was natalia's taste of home stunning that earned her the first star baker crown while leighton had
00:00:19a wobble this is a very tough cake oh hassan's hopes came unstuck it's got no stability looks
00:00:26that's been dropped out of a tree and he was the first to leave the tent it wasn't your couple
00:00:31of days was it really no no it wasn't this time there may be trouble we're baking biscuits with a
00:00:40signature bake that not everyone's cut out for a technical challenge lord of mercy that should be
00:00:47an all-time classic that's all right isn't it but time is the theme please don't break please don't
00:00:54break and the problem it's like it's condemned in a spectacular showstopper i've never seen anyone
00:01:01quite like that before oh don't
00:01:2411 bakers remaining last week paul to spit out some of my cake this week i hope he actually
00:01:35swallows it and enjoys it good luck good luck to you too but who will be crowned biscuit wheat star baker
00:01:41i've got a go-to biscuit always involves chocolate and orange and who will have to leave the bake-off
00:01:47tent are you a dunker yeah big time sometimes i do leave it in a wee bit too long am i looking forward
00:01:53to today i think i am excited but very nervous again how do you approach that difficult challenge
00:02:01have a little dance
00:02:05hello bakers welcome back to the tent it's biscuit week what's your favorite biscuit no well not many
00:02:12people know this about me but at midnight i like to get naked glue feathers onto myself and put party
00:02:17rings in my eyes and pretend to be an owl nice no party rings i hate nice for today's signature
00:02:24challenge the judges would like you to bake 12 slice and bake biscuits you'll be doing this by shaping the
00:02:31dough into an oblong so that when you slice into it it reveals a picture or a design you have two hours
00:02:38on your marks you get served bye great there's good time let's hope it will be tasty especially after
00:02:47last week we're totally nervous driver queen i'm not going to worry today no worries uh-uh oh no
00:02:59today's signature challenge is a slice and bake biscuit normally when you make a biscuit you make a paste
00:03:04which you roll up pop in the fridge to chill slice and then bake it but the difference is we want
00:03:10them to hide a big design inside but we don't want a simple pattern like a checkerboard we want a
00:03:16picture so the shaping is going to be difficult because the bakers really have to think ahead we're
00:03:21making something which will only show up as the picture when you slice it you're gonna have to make
00:03:27lots of different colors and think in a 3d way and that is extremely difficult to do but this biscuit
00:03:33has another problem it needs to have a snap but once you add color to a biscuit it's very difficult
00:03:38to know when it's baked they won't want it to be in there too long because they don't want it to go
00:03:43brown because that'll spoil their pattern if they go too far and try to impress us too much then they're
00:03:48going to run out of time you may lose the overall pattern and you may start panicking under bake it
00:03:52over bake it keep it simple and make sure the bake is correct boy man good morning tell us all about
00:04:00your biscuit um during the year of the ox because i've spawned in a year of the ox so it's quite
00:04:07intricate have you managed to do it in the time no never baking isn't quite enough to satisfy poi
00:04:15man's creative urge she also paints rocks to decorate her garden and local area stone village
00:04:22her intricate almond and ginger biscuit ox will be complete with ears and horns you paint rocks and
00:04:28then leave them in the forest for people to find yeah make someone happy when they pick up the rock in
00:04:33the forest without my name do you tell anyone not really but when i go back it's gone
00:04:44okay let's leave that chat there spices here we go tom has also looked east for inspiration
00:04:51i am making the higher sophia which is the mosque in istanbul it's like the most incredible
00:04:57building i've ever been in when tom isn't holidaying with his friends he's competing with them
00:05:03oh yeah baby
00:05:07his higher sophia biscuits will feature turkish spices balanced of a sharp lemon filling
00:05:12how you doing tom week two well done congratulations we made it honestly after the technical last week
00:05:17it does feel like i'll be honest with you yeah yeah i think you should have had a handshake
00:05:22stop it but the show stopped i felt like he messed up there just saying how much do you want
00:05:29how much you want that handshake let's pretend that we're getting that be amazing wouldn't it
00:05:34tom's mask will require 30 precisely measured sections of dough have i got the colors one two three
00:05:39four five one two three four five and whilst all the bakers will have to create multiple colors to
00:05:44build a design that will reveal a picture when sliced it's so blue flavor could prove even more
00:05:50important than how it looks that's nice features that nadia is hoping to combine i am making a shape
00:05:58of an avocado and i'm flavoring it with matcha are you using coloring or just matcha just matcha how much
00:06:05matcha you put in not that much nadia often relies on old family recipes in the kitchen i think
00:06:12nono's pasta is better nono's is better her amma's love of avocados on toast has inspired her
00:06:18chocolate and matcha biscuits he doesn't like matcha you know he hates it does he yeah it's like his
00:06:25kryptonite have you practiced this yeah if my kids see one more avocado biscuit they're going to throw it
00:06:31at me i've been hiding them and my kids pack lunches and everything but like that once their dough is
00:06:38colored this is the tricky bit the baker's designs can only be created by cutting and shaping multiple
00:06:44building blocks three mil six point four wide i do it by i don't have time to measure and whilst tom
00:06:52is having to use custom-made templates got good depth aaron has also come prepared i'm using the
00:06:58extruder to get the tongue the actual design is like a baby's face aaron lives in london with his boyfriend
00:07:06anthony cheers they've recently celebrated the arrival of their best friend latifah's baby girl
00:07:12and when he would be immortalized in a tonka and malted milk biscuit dipped in milk chocolate
00:07:18just putting the glint on an innocent child's eye before they realized working full-time paying bills
00:07:26bakers you are halfway through you've got one hour left if i can't finish in town it will be a cow remember
00:07:39not about the baking about the vibes
00:07:43who is that i'm gonna start the assembly the bakers are now building blind i start from the inside first
00:07:52and then build it up this the nose they won't know if they've constructed their designs correctly
00:07:5825 mil until they slice them i've never done anything like this before it was such a wacky
00:08:03challenge but that's not their only worry this has got to get in the freezer as soon as they begin
00:08:09building so sticky the heat from their hands will begin melting their dough it's like trying to handle
00:08:14cooked spaghetti just like this and while tom aaron and poi man are building just millimeters at a time
00:08:21these are the cheeks so i press it 45 degree even the simpler designs are a struggle to build
00:08:31because this is heavy it's making the bottom a bit flat so then i need to curve it again with my fingers
00:08:36and then i need to curve it again with my fingers and my fingers and my fingers and my fingers and my fingers
00:08:42and my fingers and my fingers and my fingers and my fingers and my fingers and my fingers and my fingers
00:08:44tell us all about your biscuit so my biscuits inspired by the flag of yorkshire where i am now
00:08:52live you live in yorkshire yes it's a shame actually because i'm from the sort of the lancashire side
00:09:00to support her new life in yorkshire ukrainian-born natalia is training to be an accountant
00:09:05thank you baby so helpful she's hoping her almond flavored white rose tribute to her adopted home
00:09:12will help her retain the star baker crown what star baker in ukrainian
00:09:21when i was making these at home my boyfriend was like is it the millennium falcon and i was like well
00:09:26obviously no but maybe i'll say these were going to be boats but now the millennium falcon jasmine is a
00:09:33keen wild swimmer that love of the water has inspired spiced orange biscuit boats i need to get
00:09:42them in the freezer in five minutes time so we're up against it but jasmine's boats go faster right
00:09:49aren't the only design already on their way to the freezer what's it look like you haven't had an idea
00:09:54it's a carrot it's a carrot it's an orange it's an orange oh you know i was close wine o'clock wine o'clock
00:10:05leighton gets all these bakes taste tested by his best friend audrey oh nice your baking's improved
00:10:14she's approved these orange sliced biscuits with a chocolate orange ganache dip you all right you're not
00:10:19too stressed you seem a bit like stretch should we dance come on let's dance let's get rid of the
00:10:23stress there may be trouble ahead let's chill out it's all right for you to say that isn't it you
00:10:30know i've done this show i know i've been in the stress but i know where the door of the oven is
00:10:37there goes the last layer whilst the simpler designs are ready to chill looks very strange doesn't it
00:10:44oh those planning to impress the judges with something more complex i've got five minutes
00:10:50to do the whole thing ten minutes to chill it again could be starting to regret it this is so fiddly
00:10:58i need to start building now otherwise i won't have time i will have to build the year and home
00:11:04separately now i'm just doing the bits of the face my first practice my boyfriend actually said they look
00:11:09like edward amongst the scream they look pretty scary to complete the face on his design toby has
00:11:17come up with a shortcut you just start with the main features and then let this dough get quite soft
00:11:23doesn't look pretty but you just kind of like slop it in like filling holes in your house toby and his
00:11:29girlfriend sid have recently bought their first home which they share with their rescue dog bex leave it
00:11:35okay he'll attempt to build banana and peanut flavored bex biscuits the slopping in method
00:11:43doesn't feel like you should be doing it to something you're going to serve pru and paul to be honest
00:11:48one baker plans to serve pru and paul the most important meal of the day i'm making eggs and bacon
00:11:54on toast and so you've got the yolk the white the bacon the bread do you think you've been a bit
00:12:00mean with the bacon you've got to look after your cholesterol problem i see jessica works as a
00:12:06healthcare systems designer and works out every weekend at a local skate park
00:12:13she's flavoring her breakfast biscuits with another of her guilty pleasures cherry bakewell who do you
00:12:19fear who do you think's really good tom everyone is you fear everyone that's why last week i said this
00:12:26surely not point now she paints pictures on rocks and then puts them in the forest and doesn't tell
00:12:32anyone that's so nice yeah a little puts it back in the freezer these need to get chilled quite heavily
00:12:40before you slice them because if it's too soft it will collapse under its own weight oh i have time
00:12:47to do the horn what am i doing come on i still have a freezing how long you're seen in a freezer 15 minutes
00:12:59but some bakers can't just chill cream cheese icing time banana cream cheese icing time
00:13:08i'm just melting some chocolates for the back of them this is my whipped orange ganache oh my god
00:13:14you can't go wrong with chocolate orange though can you taste it no i'm all right i'll add too much in
00:13:18week one coming to help away from hairdressing and baking leslie's passions are a garden you're
00:13:25gonna get wet and her dogs norman and marley bonkers dog but it's their love of cupcakes that's
00:13:31inspired her whipped chocolate ganache filled orange cupcake biscuits what's this about you being able
00:13:37to do my brummie accent then because my partner's mum and dad are from king standing that's where
00:13:42on friday is it all right no but are you all right i'm fine so i'm making mincemeat and then infusing
00:13:50that into white chocolate ganache this is going to be modeled after my cat last christmas he stole
00:13:56the mince pie straight out of my hand rescue cat victor lives in balfast with ian and his girlfriend
00:14:02dervla he is really living up to the black cat reputation his mince pie crime will be recorded in
00:14:09a spiced orange biscuit filled with mincemeat ganache i want him to be shamed publicly on tv
00:14:17look straight into the camera and tell him victor you've been out of order and now we're going to
00:14:21shame you imagine shaming a cat what time are we on 45 minutes remaining now it's a balancing act
00:14:32letting the whole thing chill long enough that you can slice it really neatly but i'm worried about
00:14:36baking time i'm so worried about this take the dough out of the freezer too soon and their design
00:14:43could collapse when cut now i do the years in thunder and home it's a last minute plan but left too long
00:14:50and there won't be enough remaining time to bake and deliver the snap that judges have demanded
00:14:55it's not a waiting around isn't it i'm just waiting stop looking at other people
00:15:02you know what you're doing five minutes
00:15:05it's the moment of truth cue portentous music i need to do this in five minutes
00:15:12upside down there could be an ice cream hopefully
00:15:15it's a dental floss if i used a knife it would make it uncircular
00:15:25just a bit squishy i'm not cutting them very very thick because i still want them to have cocoa
00:15:32dough seeds you're going in yet no i went how long have we got left you have half an hour left
00:15:38are you messing no pressure they look like cupcakes ish i'm going to put them in hopefully we'll have
00:15:46enough time to finish these
00:15:51whilst everyone else is baking or slicing eggs and bakey not long enough
00:15:56boy man tom and aaron are still chilling their biscuit dough
00:15:59the oven is on the oven is ready the oven is primed look at this weave wheels
00:16:05woohoo good luck girls
00:16:09she's alive i mean it looks about as close to bex as a biscuit can
00:16:14a bit nervous about this now i'm sure
00:16:16weave vector
00:16:18pray for me
00:16:21trust the process trust the timing
00:16:22oh god holes doesn't look like ox it's quite an abstract
00:16:30it's okay it's what it needed to look like
00:16:42it's a spitting image of winnie literally like she's here with me now
00:16:44doosh doosh doosh doosh oh it's not even i just don't want them to brown too much
00:16:52such a fine line between over baits and under baits whoa
00:16:57oh this one looks a is he winking oh she's lost her eye imagine like a little bit of black hair
00:17:03it looks a little bit like no
00:17:05i'm not even joking it's so good can we actually cook this
00:17:12can you give me that all right i'm gonna i'm gonna cook this let me put it in there and i'm gonna
00:17:19look at the resemblance close one eye
00:17:25they're not quite crispy enough
00:17:29get them in the oven
00:17:30oh my god it's taking a bit of time hurry up i've pushed it up a bit how many times with god
00:17:39you've got 15 minutes left we're not gonna have the best nap in the world i'm praying thank you so much
00:17:51if i take them out too soon because they might have butter in the dough they all be soft scared i'm
00:17:56scared if i leave them in too long because the amount of sugar as well they will be too hard all right
00:18:03what do i want to do how many minutes we've got left you've only got five minutes left
00:18:10right here we come i hope it's done
00:18:14oh no it won't stick i'm just dipping my biscuits how much time do we have bakers you only have one
00:18:27minute left it'll be all right the year and hones look really silly do you want hands yeah put it
00:18:35fun just dip and then just swipe and then pop them there bakers your time is up please step away from
00:18:45those juicy biscuits i hope they're not juicy something would have gone wrong they look gorgeous
00:18:53you know what darling they are what they are and it's so good thanks i think they look like pic now
00:18:59there's no count
00:19:05i'm not hot
00:19:11it's judgment time for the baker's signature slice and bake biscuits
00:19:22very clever i think they look better on the other side yeah
00:19:26you've managed to get quite a few layers coming into that that made with matcha and chocolate
00:19:33probably could have done with a little bit longer in the oven because you've got
00:19:36such a thick middle definitely under baked and i don't think the flavor is quite strong enough
00:19:41prue's right if you're gonna put mash in then put it in regardless of whether we like it or not
00:19:46looks like a cat she's quite cat-like
00:19:55design is stark they are cinnamon honey biscuits with banana cream cheese frosting and peanut praline
00:20:02god there's a lot going on in there i find the peanut overwhelming be careful about putting too many
00:20:08things in there yeah i think you're overloading it
00:20:12he's a bit sad isn't he he's an angry boy you've lost a bit of definition on it these are winter
00:20:18spice with mincemeat ganache i love the flavor spice blended spot on just needed to be sharpened up
00:20:25they are beautifully executed really neat it's a very simple design but so effective there's some nutmeg
00:20:35and cinnamon inside the biscuit and then chocolate ganache and then the caramel the flavors are
00:20:40absolutely delicious knees longer than the oven okay it's just a little bit underbaked
00:20:45it's very detailed and you've done it really well thank you i love how neat these are it's clever
00:20:57really clever the filling is a lemon curd and the flavor of the biscuit should be turkish spices
00:21:04quite delicately spiced but i think it's really delicious curd is beautifully set as well
00:21:09it's just the bake is not quite there i would have given that another five minutes
00:21:20i think you've managed the orange beautifully these look amazing
00:21:23very clever well baked great flavor i mean what's not to like about chocolate and orange
00:21:34does it really look like a rose yes it is very almondy flavor of the almond is good
00:21:39but they are a bit soft which is surprising because they're very thin
00:21:48what is i have to change is it a pokemon
00:21:51this is meant to be an ox wasn't it did you just add them did you just stick that on
00:21:56yeah i know she did i think it looks like some sort of creature
00:22:03the ginger is really hot your ginger level needs to come down a little bit soft but otherwise does
00:22:09look quite striking you just can't identify what it is okay thank you it's a biscuit
00:22:17i really like the look of them i do think they're witty i've made a almond and cherry biscuit
00:22:24the level of almond is beautiful and a little kick of that cherry it's almost quite tart
00:22:28but i think again almost everybody's underbaked their biscuits
00:22:35looks like an ice cream whatever you want them to be
00:22:38whatever you want them to do we have got a sugar biscuit and a chocolate orange ganache
00:22:44all i can taste is chocolate you could have done with less filling and a longer bake
00:22:49i quite like the look of them they're very cartoony i think they're charming and they're
00:22:59nicely done what's all that in the bag it was chocolate but it hasn't sat it is a baby and it
00:23:03could be an accident do you know what i mean yeah and it's very nice enjoy your biscuit
00:23:08they're lovely and thin nice snap they are tonka and malt oh they're delicious and that hint of
00:23:18chocolate weirdy that's the malt and the layers of flavor come one after another it's really lovely
00:23:23yeah well done hold on before you go guys is there someone we should be meeting it's also no
00:23:30i'm going to take it and give it to you yeah give it to you thanks aaron thanks aaron they put
00:23:38upon the chocolate but the flavor came through so here's what it is and it's good i think everyone
00:23:45got the same feedback which was underbaked which is good because i was nervous they were going to
00:23:48be over baked it's not too negative but it's not quite positive well i don't think i'm going to
00:23:55make the avocado biscuits again the bakers have no idea what biscuit they'll be asked to bake next
00:24:03it's time for your technical challenge and this one has been set by the lethal weapon herself
00:24:08pru leaf pru any words of wisdom use your temperature probe not sure if that's going to be helpful i like
00:24:18the word probe though as ever this technical challenge will be judged blind so we're gonna have
00:24:22to ask the judges to leave the tent in a style of their own choosing they've opted for the bog standard
00:24:29walk i was hoping for a cartwheel pru would like you to bake her take on the classic chocolate hobnob
00:24:37your hobnob should be topped with a thin layer of caramel and have two different feathered chocolate
00:24:42designs you have two hours to produce pru's delicious dunkers and i've got two hours to get over the
00:24:48fact that no keeps using the phrase pru's delicious dunkers on your mark get set delicious dunkers bake
00:25:00oh my favorite dunker but then have you noticed with the hobnob that when you maybe dunk it at least
00:25:04four times it's actually drunk your tea before you've got there so i feel it is only right that i
00:25:09should know how to make one but i do not all the bakers have been given the same ingredients
00:25:15and pru's pear damn recipe the first step is make 12 biscuits and the second step is bake
00:25:22that's it this is going to be interesting so pru chocolate hobnobs why did you pick these for
00:25:30the technical well i love hobnob i mean who doesn't but you've got the addition of the caramel just to
00:25:35give them a bit more of a challenge first they need to make the biscuits but they must cut the biscuits
00:25:40before they bake them they're so crumbly if you try to cut a sheet of hobnob it'll just sport bits
00:25:47oh wow the worst problem will be too much caramel you need just enough to cover the bottom of the
00:25:52mold but that may be more for me than you because you've got a sweeter tooth and then they must chill
00:25:58if the caramel isn't properly set it won't come out and then comes the chocolate they've got to be ready
00:26:03to go with the feathering before the chocolate sets i think this is a tricky challenge their timing
00:26:08has to be right i'm gonna try this that's a delicious oaty hobnob that very thin caramel
00:26:16mm i'm gonna go for another dunk can i have a top of a tea please me too so i'm creaming the butter
00:26:23and sugar together then i'm going to put the flour in i'm going to put golden syrup in now put the oats in
00:26:30flour in mix mix mix mix i've got to make 12 so i'm going to roll it out on some parchment
00:26:36press them down in this ring mold i just want them to be even hopefully i can still get two
00:26:39more out of this because i'm kind of short right now hello tom oh hello how did the judging go
00:26:45no handshakes i don't think we've seen one yet what would you do if you got a pollywood handshake
00:26:48who would you phone first it'd be my boyfriend to say if it goes any further are we okay with it
00:26:54this doesn't look right
00:27:00i'm thinking bake the whole thing first and then cut or mold them with the cutter and bake
00:27:07no idea managed to cut out nine i'm just re-rolling the scraps to get the remaining three
00:27:14all right so far it's quite crumbly i've got a feeling i've done this all wrong it's very dry
00:27:20it doesn't stick together you know i'll just bake it like that and then cut
00:27:27no idea how long put them in for i'm going to put mine in for 16 minutes
00:27:31chopping it
00:27:34make the caramel i'm going to do a dry caramel the risk is you can burn it very easily
00:27:40you just heat up sugar don't you and then put one of those temperature things in
00:27:45the only time i've ever used a temperature probe is when someone's ill why is it not called a
00:27:49thermometer why is it yeah it's a monitor probes implying it's going up you're very hot i want to
00:27:56take the temperature this caramel although i don't know if she meant use the probe for the caramel
00:28:01or for the chocolate i don't remember how to make caramel i'm guessing
00:28:06you shouldn't stir it until it's caramelized because the caramelization changes the structure
00:28:12and stops it crystallizing stressful this is isn't it have you ever made a hobnob before never i'm bad
00:28:19i buy them all the time who'd you buy them for then my kids how many kids you got two oh boy and
00:28:24a girl one girl one boy oh boy and a girl camera looks nice it's very smooth this is not right
00:28:34i'm gonna start again oh i don't know what happened i need to do another camera just a few seconds it
00:28:40goes from caramel to burn when it's biscuit week why is it not the biscuit that's the hard part
00:28:48bakers you are halfway through you've got one hour left my biscuits are awful i'm bringing them out i'm
00:28:54coming out whoa they have spread like crazy they seem okay they seem cooked to the right crunch oh you're
00:29:05gonna have to cut them needs must i don't have enough it's not 12 how many have you got 10 oh gosh you
00:29:13know what i reckon you could do another two out of me enjoy them together in the moment should be okay
00:29:18you need to do something make the caramel done and then spoon some into the silicon molds spoon some
00:29:26how many some it says this makes more than you need so it's a bit of a trip up put too much
00:29:32caramel into their molds she only wants a thin layer and the baker's hobnobs will taste of little
00:29:37else just doing a random tablespoon for some reason that feels right a little bit thick i think you're
00:29:44my good luck charm because this is actually working i'm actually an angel you'll find that out
00:29:49you'll go no one's good this year never want to go there's no one called no i don't know what you're
00:29:55i think we did it i'm pouring this straight into the mold chucking them all in the freezer
00:29:59how much caramel do you have to give it then well i want enough that they can taste it
00:30:02i'm trying to spread it you can't be cheated out of caramel what have i done
00:30:08try again try again try again can we get a time check you have half an hour left oh so step four
00:30:17is place a biscuit on top of the caramel i want these to fit in here get in
00:30:25the cutting and stuffing technique is actually working didn't you win the technical i won the
00:30:30technical you're the technical whiz kid well i was the technical whiz kid once
00:30:34they're very crunchy a little bit worried i'm gonna chill them in the freezer to firm them up
00:30:40biscuits are in the freezer with the caramel because it is currently 29 degrees in the tent
00:30:47coat six of the biscuits with dark chocolate then coat the remaining six biscuits with caramel
00:30:51chocolate are you tempering the chocolate i'm just temper it all just in case normally with a biscuit
00:30:56i wouldn't bother tempering it but then i'm like we're on the bake-off
00:30:59yes everyone's got some more mrs out so i'm just doing it to look like i know what i'm doing i'm
00:31:04trying to get this into like 32 degrees ish third caramel looks terrible that's all right
00:31:10in it i have never tempered caramel chocolate before the only heat of it lightly and it feels extremely
00:31:17stiff oh god i don't have enough biscuits this mine quick quick quick go go go bakers you have
00:31:2610 minutes left lord of mercy careful my caramel is not set i didn't use my probe i thought it was for
00:31:36tempering the chocolate oh no these are not good noises that i'm hearing from down here nothing to see
00:31:41here people thank you
00:31:50what a bloody mess they stick together it's not said it won't come out i'm going to dip the biscuits
00:31:56upside down in the chocolate dip and go considering how bad they looked when they came out of the oven
00:32:01i don't feel that awful about them i'll need to put some chocolate on just look a bit too much when
00:32:06you feather the under chocolate should be slightly melted the little lines need to sink into the main
00:32:13chocolate on top i think this is what you do to make a bit of feathering oh no maybe not so beautiful
00:32:21i love it yeah bakers you have one minute left no earlier done oh no this is awful at least four of
00:32:31them are going to be different so hopefully that gets me at least some brownie points no it's not
00:32:35feathering well too thick the caramel at the bottom ah oh my god that's completely wrong
00:32:44oh ah these actually look kind of sick it's like russian roulette please pick the good one oh no
00:32:53why don't you just relax i can't relax i can't watch it's all too thick but i can't even
00:33:01it won't come out okay bakers your time this is ridiculous this is ridiculous
00:33:13please bring your hobnobs up to the front and place them behind your photographs
00:33:19yours are beautiful thank you i'm the number 12 toby smashed it toby yeah those are beautiful
00:33:26i will be at the bottom why what's up what happened look at my one oh my god just everything wrong
00:33:36it's hobnob judgment time paul and brew are expecting 12 perfectly crunchy oat biscuits
00:33:42topped with deliciously smooth caramel and delicately feathered chocolate and they'll have
00:33:47no idea whose is whose start with this one pru they're all over the place feathering hasn't
00:33:54worked that one's not bad and then the rest are awful at least it's crispy that is going to be
00:34:00really sweet i know it's quite difficult to get thin caramel but it really is important because that
00:34:05biscuit isn't very thick the bake on the hobnob is pretty good but they don't look good and the
00:34:10caramel is too thick right should we have a good this one they're all odd shape it's not very
00:34:14consistent is it yeah i need too much caramel it tastes okay but too much caramel and the chocolate's
00:34:20all over the place how can you do two centimeters of decoration and try and feather that you need a
00:34:26machete it's everything caramel biscuit everything's too thick in fact the caramel layer is thicker than
00:34:33the biscuit now there is feathering on this it's still not very delicate though now that's not too bad look
00:34:39that is a nice thin layer of caramel yeah the balance between the three the chocolate caramel
00:34:43and biscuit is good these are much more delicate but it's sort of been smeared it's not really
00:34:48feathered is it it's thin though really thin i like that that's the right proportion there's three times
00:34:54as much biscuit as caramel and then about the same amount of caramel as chocolates very nice i like that
00:34:59one okay now these look quite neat although the biscuit does look quite thick it's cutting well chocolate's
00:35:05quite thick on that it's not the caramel of the biscuit it's the chocolate it's a bit uneven because
00:35:09the biscuit is slightly domed the caramel is thick at the edges and nice and thin in the middle they're
00:35:14good there's a lot of feather in here as well but look at the way they're rounded let's see nice i like
00:35:20that proportion it's quite chewy biscuit oh dear um they're all over the place aren't they look how thick
00:35:28that caramel is it's the same thickness as the biscuit nicely baked it is but the appearance is not good
00:35:33okay where are the rest of the biscuits look at the chocolate what you're kidding me they've been
00:35:40decorated in a mold yeah that's why it's so thick it's like a millionaire shortbread i can't see any
00:35:45caramel i think there must be some under there somewhere possibly these look really good very
00:35:50delicate and all matching i mean all the caramel ones look as if they've been made by a machine they're
00:35:55absolutely perfect caramel looks perfect nice and thin i think that's a perfect hobnob it's nice moving
00:36:05on to the last and maybe the least um they've really tried to be delicate but i mean i think it looks like
00:36:11a hurry the biscuit's over baked not the best prune paul will now rank the hobnobs from last to first
00:36:22place in 11th place we have this one point man what read wrong it's a faint gone wrong in 10th spot we
00:36:29have this one that's me were you trying to pipe through a hose in ninth place we have this one here
00:36:37they're very uneven aaron is eighth jessica seventh tom six ian is faith and jasmine is fourth and then
00:36:46in third place we've got these ones natalia apart from the fact that the caramel is not quite even
00:36:52they're nice biscuits in second spot we have this one nadia really nice but just not as good as number
00:37:00one which means our winner is toby well done they're very delicate the feathering is perfect
00:37:07very uniform good job thank you i'm absolutely buzzing pru said it was the perfect top love which
00:37:15i will wear as a badge of honor forever i read in the brief said don't use all the caramel and guess
00:37:20what i did starting off good and slowly descending i just need to make sure that neatness is a priority
00:37:26tomorrow try to practice tonight and keep my place hopefully
00:37:36it's delicious
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00:41:17Sauvage, elixir, the all.
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00:41:32That looks incredible.
00:41:34Delicious.
00:41:35Intimidating.
00:41:38Oh, it's going to get so hot.
00:41:43I feel it getting hot already.
00:41:45After today's spectacular showstopper,
00:41:47we'll crown Biscuit Week star Baker
00:41:49and reveal who'll have to leave the Bake Off tent.
00:41:52I have enjoyed Biscuit Week.
00:41:54Mainly for the biscuits.
00:41:55It's been great.
00:41:56Biscuit Week is one of my favourite wigs.
00:41:58Also, you've come as a biscuit.
00:42:00Look at your tan.
00:42:02I have no idea where they're going
00:42:05because they do something really well
00:42:06and then the next challenge,
00:42:08they're going backwards.
00:42:09I think Leighton and Aaron both had nice biscuits
00:42:11in the signature.
00:42:12But then in the technical,
00:42:13he came eighth.
00:42:14And then Leighton ended up tenth.
00:42:16The one I'm worried about is Poiman.
00:42:17She has to do really well in the showstopper.
00:42:20And a few people have to do really badly.
00:42:22And then she'll save herself.
00:42:24Coming into the showstopper,
00:42:25I think Jasmine and Tom are sort of whooped there
00:42:27in line for Star Baker.
00:42:28No handshakes there, right?
00:42:30Two weeks running.
00:42:31What's that about?
00:42:32I think my handshake's still on holiday,
00:42:34to be honest.
00:42:35How does it get home?
00:42:36Just crawls like that.
00:42:38It's like the Addams family.
00:42:39LAUGHTER
00:42:40Hello, lovely bakers.
00:42:46Welcome back to the tent.
00:42:47And your showstopper challenge is all about time.
00:42:50So the judges would like you to create
00:42:52a biscuit time capsule.
00:42:54Now, your biscuit time capsule
00:42:56should be highly decorated
00:42:58and filled with at least five edible mementos.
00:43:02We'll then go and bury them
00:43:03at the back of the tent.
00:43:04And in a thousand years' time,
00:43:05they'll dig them up
00:43:06and holograms of Paul and Prue will judge them.
00:43:10We're only joking.
00:43:11They'll judge them in four hours.
00:43:13On your marks.
00:43:14Get set.
00:43:15Bake to the future, Marty.
00:43:17LAUGHTER
00:43:18LAUGHTER
00:43:19Move fast, but think a lot.
00:43:24I'm going to be sore to time.
00:43:25I just want to do OK.
00:43:28Middle of the road is absolutely fine.
00:43:30I can't do this.
00:43:33Today's showstopper challenge
00:43:34are bakers have to make time capsule
00:43:36with a minimum of five elements inside.
00:43:39It's a memory box, essentially.
00:43:41We don't want just some boring cardboard box to look at.
00:43:44The box itself needs to tell us lovely stories.
00:43:47Stability is critical.
00:43:49Engineering skills, architectural skills,
00:43:51artistic skills to make the time capsule look amazing
00:43:54is also integral to this challenge.
00:43:56And the memories inside
00:43:58have to be really exquisitely decorating.
00:44:00We want to be able to think,
00:44:01isn't that a perfect little teddy bear
00:44:03or isn't that a wonderful violin?
00:44:05The time capsule and all the elements inside
00:44:07could actually be made with one type of biscuit,
00:44:09but I'd like to see a little bit of diversity
00:44:12to show off the skills of the bakers.
00:44:15I'm looking for a surprise.
00:44:18I want to think, my goodness, that's brave.
00:44:20And then I want it to taste wonderful.
00:44:22And I'd quite like it to be witty and amusing.
00:44:26Not much to ask.
00:44:27Morning, Leighton.
00:44:31Good morning.
00:44:31Hi, Leighton.
00:44:32How are you?
00:44:33Tell us all about your time capsule.
00:44:35I am going to make a piano from when I was growing up.
00:44:39What is it, a grand piano that goes like that?
00:44:40It's not going to be quite so grand.
00:44:43Leighton's future in the competition
00:44:45rests on a black gingerbread piano
00:44:47containing shortbread memories of his childhood love of maths
00:44:50and one of the most sought-after items in Britain.
00:44:53I've got my Blue Peter badge from when I was 11.
00:44:56You haven't got a Blue Peter badge, have you?
00:44:58Oh, how lovely.
00:44:59What did you do for that?
00:45:00In those days, to be able to save silver paper
00:45:02and you could send it off there.
00:45:04Yeah.
00:45:04And I used to go around all the neighbours
00:45:05for months and months and months collecting all the files.
00:45:08I didn't raise some money for help the agent.
00:45:10Oh, that's so lovely.
00:45:12Leighton's not the only baker preserving childhood memories.
00:45:16Today we are making my granny's cottage.
00:45:19Tom's cardamom and spice biscuit cottage
00:45:21will store lemon-cream-filled brandy-snap memories
00:45:24of his grandad's cigars,
00:45:26his love of breakfast cereal and fishing.
00:45:28So much going on.
00:45:30Today is a real fast-paced one.
00:45:32If you were doing this at home, how long would it take?
00:45:34A day.
00:45:35A day?
00:45:35I mean, I would just give myself a day
00:45:36because things have to cool.
00:45:37Honestly, it's the cooling.
00:45:39Today it's going to get very hot in the tent,
00:45:41so my aim is to keep all the biscuits as cold as possible.
00:45:45It's called the Highlands Holiday Time Capsule.
00:45:48Basically, I've just moved down to London
00:45:49and I'm missing Scotland a lot.
00:45:52Nestled in Jasmine's gingerbread picnic basket
00:45:55will be memories crafted in three different flavours
00:45:57of classic Scottish shortbread,
00:45:59including thistles, mountains and a highland essential.
00:46:03I'm making an umbrella because it always rains in Scotland
00:46:06and I have so many happy memories of it raining in Scotland.
00:46:09As Jasmine, Tom and Leighton roll back the years,
00:46:14Natalia only seems to be travelling back to cake week.
00:46:17My box will be like a slice of cake.
00:46:21Natalia's cake slice will slide open
00:46:23to reveal memories of a new life in the UK,
00:46:25including macaron flowers from her Yorkshire garden
00:46:28and her daughter's teddy bear.
00:46:30So it's going to pull out like a drawer, is it?
00:46:32Yes, yes, yes.
00:46:32That's a lot of construction into that.
00:46:34That's quite difficult.
00:46:36You've practised it?
00:46:37Yes, of course.
00:46:38And the drawer comes out all right?
00:46:39Yes, yes.
00:46:41In this heat, I think you've got to be careful.
00:46:42When it comes to building with gingerbread,
00:46:46Oh, sticky.
00:46:47One baker may well have an advantage.
00:46:49When my children was little,
00:46:51I used to make loads of gingerbread houses.
00:46:54It's going to be a jumbo bowl.
00:46:56It's a Chinese restaurant in Hong Kong.
00:46:58Poi Man plans to save herself from a biscuit week exit
00:47:02with a quadruple-tiered gingerbread floating restaurant.
00:47:05Inside, she'll use almond shortbread
00:47:07to record her life in dressmaking
00:47:09and create a framed portrait of her parents, Annie and KK.
00:47:14Jumbo Bowl was my favourite place.
00:47:17We used to go there for Chinese New Year.
00:47:20Unfortunately, it's sunk.
00:47:24Let's do this.
00:47:26To keep their time capsule dreams afloat,
00:47:29the bakers must have a well-baked biscuit to construct with.
00:47:33So that's two fronts and a side.
00:47:36And whilst most have opted for a sturdy gingerbread...
00:47:39Let's chuck them in.
00:47:40..some have gambled on something lighter.
00:47:43It's going to be a chocolate orange biscuit,
00:47:45which is a treasure chest shell
00:47:47with chocolate orange ganache and modelling chocolate decorations.
00:47:50OK.
00:47:51And then inside, obviously, I have a dog biscuit in there for my dog.
00:47:55Obviously.
00:47:56As well as yet another biscuit backs the dog,
00:47:58Toby will bake treasured memories of family holidays,
00:48:02including almond and cherry seashells and playing cards.
00:48:05Two times winner of the technical.
00:48:07I know.
00:48:07They're calling me Techie Toby now.
00:48:08Techie Toby is a perfect name for you.
00:48:11I know.
00:48:12So the things that you've, like, tried and tested,
00:48:15you're absolutely terrible at,
00:48:16but give me something I ain't done.
00:48:18Thank you so much for pointing that out.
00:48:20I like the use of the words absolutely and terrible.
00:48:22The technical challenge is not a memory that Aaron will be treasuring.
00:48:28Doing three types of biscuit today, so I have a lot to do.
00:48:31Probably a bit ambitious,
00:48:33but I'm conscious that I probably wasn't in the best position
00:48:35after my technical.
00:48:37Aaron aims to survive beyond biscuit week
00:48:40with Earl Grey shortbread memories,
00:48:42including his family cat Zeus and university degree.
00:48:45They'll be secured in a yuzu sugar biscuit box
00:48:48with a gingerbread bridge
00:48:49and decorated with his favourite cherry blossom trees.
00:48:53You're moving so fast.
00:48:55You've got so much to do, right?
00:48:57I can't cope with Proust's disappointed face anymore.
00:48:59I can't do it.
00:49:02It's just the look of...
00:49:03Oh, wow.
00:49:04I like how sad it is.
00:49:05Nearly.
00:49:06I know.
00:49:06Oh, you tried.
00:49:09Oh, so many pieces.
00:49:11What have I done to myself?
00:49:14Without baking a huge number of construction pieces...
00:49:17I'm about to do my bridge.
00:49:19I'm just going to place it inside this ring.
00:49:22Aaron, Poyman and Leighton...
00:49:24This is going to be the struts
00:49:26that will hold the keyboard up.
00:49:28..won't be able to build their way out of trouble.
00:49:30This biscuit's quite soft, so it has a tendency to move.
00:49:33I'm just a little bit behind at the minute.
00:49:34But Prue and Paul have demanded more.
00:49:37We're also going to bake these handles.
00:49:38From all of the bakers.
00:49:39Oh, I need another baking tray.
00:49:41You need another baking tray.
00:49:42I always need another baking tray, please.
00:49:44Each time capsule must contain
00:49:46at least five exquisitely decorated biscuit memories.
00:49:49Do you want to help?
00:49:51No.
00:49:53I'm just going to finish piping my Viennese biscuits
00:49:55on my Viennese fish for my fish and chips.
00:49:59Lesley's buttercream-filled Viennese fish and lemon
00:50:02shortbread chips and cupcake will join gingerbread memories,
00:50:06including trips to the seaside with her two dogs.
00:50:09This is Marley.
00:50:11He's a rescue dog.
00:50:12He's absolutely crazy.
00:50:14We took him for a walk and he found something
00:50:17that he shouldn't have eaten.
00:50:18We thought he was having seizure, so we took him to the vet.
00:50:22Still worried.
00:50:23Anyway, he'd gone and got himself stoned.
00:50:25He'd found some weed and he ate it.
00:50:27So it cost me £200, and he was in his bed like...
00:50:34He was having the best time.
00:50:38The vet thought it was hilarious, too.
00:50:40Yeah, dog Marley.
00:50:42Don't worry about a thing.
00:50:45I'm going to do tomato and macarons.
00:50:50In Italy, we would get our picnic basket
00:50:52and we'd fill it with all my nonna's home-grown tomatoes.
00:50:55Nadia's tomatoes will be sandwiched with white chocolate,
00:50:58ganache and Chantilly cream,
00:51:00and will join her other memories in a picnic basket
00:51:03made from a delicate Italian-inspired biscuit.
00:51:05It's a sugar biscuit, but it's got limoncello,
00:51:08a bit of fresh lemon.
00:51:09That sounds good.
00:51:10I was worried that the biscuit wouldn't be strong enough,
00:51:12but I'm just going to make my box a little bit thicker.
00:51:17Bakers, you are halfway through.
00:51:19For realsies?
00:51:20I'm still feeling confident
00:51:21that I'm going to finish on time.
00:51:24It's getting tight.
00:51:25Two hours, two hours.
00:51:26The bakers now face attempting to perfect the bake
00:51:29on their biscuit memories.
00:51:30If I can do this.
00:51:32And beginning building the constructions that will house them...
00:51:35About to do my bridge.
00:51:36At the same time.
00:51:37Two, bake, two, bake.
00:51:40But construction can't begin for everyone.
00:51:43For some stupid reason,
00:51:44I've decided to actually make this look exactly like their cottage.
00:51:47This is the front pen roll.
00:51:50I'm covering the biscuits and fondant,
00:51:52so I want to make sure I've got time to set the fondant down
00:51:55and then set up the box.
00:51:57It's not now.
00:51:59Whilst Leighton's piano pieces aren't cool enough to construct with,
00:52:04Toby's treasure chest is heading back to the oven.
00:52:07So I've just put the base and the two walls back in,
00:52:10cos it's quite a soft biscuit.
00:52:12I don't think it's a risk of drying out too much.
00:52:16This is a caramel.
00:52:17It's going to act as a glue.
00:52:18It's very difficult, this part.
00:52:20You have to be really careful,
00:52:21cos I haven't gone for a really strong, sturdy biscuit.
00:52:25So I'm just piping the royal icing over the gingerbread,
00:52:28and then I'm going to construct it.
00:52:31This is true to colour.
00:52:32They had this very funny pink paint all over the house.
00:52:35It's so scary.
00:52:38It's not falling down.
00:52:42The gingerbread for Natalia's cake slice is beginning to soften.
00:52:47It works like this.
00:52:51And she's not the only one struggling.
00:52:53No!
00:52:55My biscuit has snapped on the bridge.
00:53:00Time is not on yourself.
00:53:03Oh, my God, I hope it's not falling down.
00:53:06Fingers crossed.
00:53:10Oh!
00:53:14I've split one of his sides.
00:53:15Oh, my God!
00:53:21Losing the plot.
00:53:22One side of my box broke.
00:53:24I don't want to quickly make another side,
00:53:26but I'm up against it.
00:53:28Is that the bridge broke?
00:53:29I can say that I've had calmer days.
00:53:31How much time did you need when you were doing this at home?
00:53:34I think it was, like, eight hours.
00:53:36Eight hours.
00:53:37How long have we got?
00:53:38You have one hour left.
00:53:40Got to get it in the oven quickly.
00:53:42I'm having an arty moment over here.
00:53:45Right.
00:53:45Leighton still hasn't begun constructing his time capsule.
00:53:48Time is slipping away from me.
00:53:51And whilst Aaron's is falling apart...
00:53:53All the bits is done now.
00:53:55Poi Man's floating restaurant could be ready to launch.
00:53:58I'm not going home.
00:53:59But it may not be Biscuit Week's most ambitious showstopper.
00:54:03I'm making stained glass windows with isomalt.
00:54:06Jessica's espresso and chocolate gingerbread framed windows
00:54:09will be painted with her favourite travel destinations.
00:54:12And her lemon and praline-filled shortbread memories
00:54:15will include a memento of her time on Bake Off.
00:54:18I'm making a selfie.
00:54:19I thought that looked like you.
00:54:21That's you.
00:54:21And there's going to be a surprise,
00:54:22so hopefully when you tug it, she will...
00:54:24Oh, right.
00:54:26Ian is also set on delivering a moving memory.
00:54:28So this is going to be a record player.
00:54:31And then I'm going to have a turntable,
00:54:32which is hopefully going to turn.
00:54:34Ian's gingerbread record player will spin memories,
00:54:37including a lemon and pistachio shortbread reminder
00:54:40of holidays in Sicily.
00:54:42And you press the button.
00:54:43And it turns on and starts rotating.
00:54:47Now the bakers will need to rotate
00:54:49between completing their structures...
00:54:51You've got concentrate, right?
00:54:53If this break, that's it.
00:54:54..and filling and decorating the biscuit memories to go inside.
00:54:58Just block everyone else out.
00:55:00Concentrate.
00:55:00You know what you can do.
00:55:01Concentrate?
00:55:01I'm concentrating.
00:55:03You need to leave me alone first.
00:55:05Right, we're trying to roll these brandy snaps
00:55:06while they're roasting hot.
00:55:08Not too hot.
00:55:10Just filling my macarons.
00:55:11A little bit behind schedule.
00:55:13In a last-ditch attempt to try and impress Prue,
00:55:16I'm putting Prosecco in the jam as well.
00:55:19I used to work in a pub, and the rule was,
00:55:21when you open a bottle of Prosecco,
00:55:23it should sound like a lady's fart.
00:55:26Very polite.
00:55:2845 minutes remaining.
00:55:30It's quite a slow process, this.
00:55:32This is very exquisite.
00:55:34Are you all right?
00:55:35Yeah, you can hold me later.
00:55:38I blew Peter Boat.
00:55:40Oh, this is such a mess.
00:55:42This dog looks like some sort of zombie undead dog.
00:55:46This is the new cider baked.
00:55:49Can't let this one crack.
00:55:50I'm just using some Socorro cherry-flavoured buttercream.
00:55:53There's still quite a bit to do.
00:55:55In the photo frame will be a picture of my parents.
00:55:58I use edible paper.
00:56:00This picture was taken before my dad had a stroke.
00:56:04So, I miss them.
00:56:08I miss them so much.
00:56:10I'm going to finish on time.
00:56:15Leighton, how's it going?
00:56:16You look a little bit stressed.
00:56:17Yeah, I am, darling.
00:56:18Why, why?
00:56:19Everything's taken much longer than normal.
00:56:21I can live without the extra detail on the box
00:56:23if I can just get the top done.
00:56:25This one's supposed to be tape measure.
00:56:28Babes, we're not allowed to have this stuff on the floor.
00:56:30Do you want to just hold it a second?
00:56:32I'm going to try.
00:56:32I'm going to hold it.
00:56:36How long have you got?
00:56:38Half an hour left.
00:56:40No chance.
00:56:41Are you going to go down to the wire?
00:56:42Hopefully not.
00:56:43How long do you want me to hold this for, Leighton?
00:56:45Oh, put it on my chair.
00:56:47OK.
00:56:49Please don't break.
00:56:50Please don't break.
00:56:51Oh, no, Jessica.
00:56:53Don't do that.
00:56:56It's not falling down.
00:56:59Let's just put a little caramel here
00:57:01to stick the roof.
00:57:05How long do we have left?
00:57:06Ten minutes left.
00:57:08I wish time just didn't actually exist here.
00:57:11Keep going.
00:57:12I can't take the suspense.
00:57:14So quiet and high.
00:57:15I don't know if I can multitask enough
00:57:17to talk while piping.
00:57:21Stay on, girl.
00:57:22Don't fall.
00:57:23Please don't fall.
00:57:25So I've drawn my senses
00:57:26and then what I'm going to do
00:57:28is paint on top
00:57:29and then the vodka that mixes with the food gel
00:57:31actually dries quite quickly.
00:57:35Sunflower in a box.
00:57:42No!
00:57:42It's so hot in here.
00:57:47Dunbridge.
00:57:48It's like it's condemned.
00:57:52I'm going to put little stalks on top
00:57:54and make them into a vine.
00:58:02Just a bit.
00:58:03How long have we got?
00:58:13A minute.
00:58:13One minute left.
00:58:15Come on.
00:58:20Last minute.
00:58:21Last minute.
00:58:22Quick, quick, quick.
00:58:23Quick, quick, quick.
00:58:26Just like this.
00:58:28I loosely decorated these
00:58:31just to get something on them.
00:58:33Your time is up.
00:58:38Oh, no.
00:58:40Oh, my God.
00:58:41Oh, look at that.
00:58:42It looks stunning.
00:58:43I'm so going home this week.
00:58:45It's judgment time
00:58:52in Biscuit Week's
00:58:53Showstopper Challenge.
00:58:55Jessica, we are ready
00:58:56for your biscuit time capsule.
00:59:02Jessica, tell us about your time capsule.
00:59:05I made a stained glass window structure
00:59:07showcasing places I've travelled
00:59:09and places I've lived.
00:59:10I'm really impressed.
00:59:11I thought you'd bitten off
00:59:13much more than you'd be able to choose.
00:59:15The piping's very good.
00:59:16Colours are good.
00:59:17It's very intricate.
00:59:18I think we should try the box.
00:59:20It should be a espresso
00:59:21and chocolate, a gingerbread.
00:59:24It's quite hard work.
00:59:25It's quite chewy.
00:59:26OK.
00:59:28Inside, it's a selfie of me
00:59:30in the bake-off.
00:59:31Pull at the bottom.
00:59:32She should...
00:59:33So clever, Jessica.
00:59:36I'm not going to break that one.
00:59:37So that is shells
00:59:38from when I travel.
00:59:40So it's shortbread
00:59:40with peanut praline.
00:59:44Peanut in there works really well.
00:59:45It's a nice biscuit, too.
00:59:46Mm, well baked.
00:59:48Jessica, I think you've really achieved
00:59:49something delightful.
00:59:51In my 16 years of being in a tent,
00:59:52I've never seen anyone
00:59:53quite like that before.
00:59:55Oh, don't.
00:59:56It won't work,
00:59:57and I'll take it.
01:00:00It's basic.
01:00:01It's a box.
01:00:02Yeah.
01:00:02But you can see what it is.
01:00:03Yeah.
01:00:04And it is moving,
01:00:05which is very good.
01:00:06The box is just a gingerbread.
01:00:08It's a bit tough.
01:00:10Flavour's good.
01:00:11So that's a lemon biscuit
01:00:13with pistachio.
01:00:15I love that.
01:00:16It's very lemony.
01:00:17And the biscuit melts
01:00:18in your mouth.
01:00:21I think the overall design
01:00:22looks very clever.
01:00:23Quite artistic.
01:00:25What's that biscuit?
01:00:26Gingerbread.
01:00:28The blend of the spices
01:00:29and everything,
01:00:30it was very, very good.
01:00:31And then your dogs?
01:00:32They're gingerbread as well.
01:00:34That's Viennese biscuits
01:00:36with vanilla
01:00:36and bean buttercream.
01:00:38Very good Viennese.
01:00:39Melt in the mouth,
01:00:40Viennese.
01:00:43But I think it's lacking
01:00:44a bit of finesse.
01:00:45I agree.
01:00:47Yes.
01:00:48I didn't bake it long enough.
01:00:49Right.
01:00:50So it's a gingerbread box.
01:00:52The gingerbread is delicious.
01:00:54Spice levels, good.
01:00:55This is obviously Bake Off.
01:00:56It could be Bake Off,
01:00:58but it actually is
01:00:58a maths protractor.
01:01:00OK.
01:01:02That's the Blue Peter badge.
01:01:03That's my Blue Peter badge.
01:01:06That's very soft.
01:01:07You can see that it's wet
01:01:08and needed longer in the oven.
01:01:13I think the box is exquisite.
01:01:15It just looks amazing.
01:01:16It really is beautifully done.
01:01:18Can I lift it by the handle?
01:01:19Hopefully.
01:01:20Nope.
01:01:22Maybe not.
01:01:24Oh, my goodness.
01:01:25Look at that.
01:01:26They look beautiful.
01:01:27The way you've iced them
01:01:27will look great.
01:01:28I might take a little bit
01:01:29of the handle
01:01:29The Perfect Ginger Biscuit.
01:01:35Mmm.
01:01:35Beautifully spiced.
01:01:36Not too much.
01:01:37Let's try a little bit
01:01:38of the Mountain.
01:01:39Just remind me.
01:01:39Milk, chocolate and hazelnut.
01:01:41They're delicious.
01:01:43It's baked to perfection.
01:01:45Mmm.
01:01:46And then there's
01:01:46the white chocolate
01:01:47and raspberry.
01:01:50It's a blinder.
01:01:52I think your future
01:01:53could be in biscuits.
01:01:54Yeah.
01:01:55Natalia, do you want to bring up
01:01:57your biscuit thyme capsule?
01:01:58Sorry about that.
01:02:05Oh, my gosh.
01:02:08I was concerned
01:02:09when you told me
01:02:10what you were doing
01:02:11that it was going to be difficult.
01:02:12It's gingerbread with the orange.
01:02:16It's quite soft.
01:02:17You underbake the box.
01:02:19Yeah.
01:02:19Let's see what it is.
01:02:20This is my flour
01:02:22and my macarons
01:02:24with the ganache
01:02:25with the orange.
01:02:27Mmm.
01:02:28It's a nice macaron.
01:02:30Tricky to do a macaron like that.
01:02:31It's all quite complicated.
01:02:33You set yourself
01:02:34a really high bar to jump.
01:02:39Nadia, I think
01:02:40your box is really elegant.
01:02:43I've flavoured my box
01:02:44with orange and limoncello.
01:02:46I like the flavour.
01:02:48It's nice and crisp.
01:02:49I love the tomatoes.
01:02:51They are white chocolate
01:02:53and then a chantilly cream.
01:02:55Very good macarons.
01:02:56The flavours all go together.
01:02:58They're spot on.
01:02:59And the bake is good.
01:03:01I think it looks terrific.
01:03:06It looks amazing.
01:03:06It's chocolate orange biscuit
01:03:08with chocolate orange ganache.
01:03:10It tastes quite dry.
01:03:11Yeah.
01:03:12Very dry?
01:03:13Yeah.
01:03:13To try and give it
01:03:14a bit more structure,
01:03:15I twice baked the biscuit.
01:03:16It doesn't taste nice either.
01:03:21There's Bex.
01:03:22That's his dog.
01:03:22That looks like a dog.
01:03:24That is a leaky playing card.
01:03:27It's almond shortbread
01:03:28with cherry and Prosecco jam.
01:03:30I found the almond one boring.
01:03:32And it's not quite baked enough.
01:03:34This is a classic example
01:03:35of style over substance.
01:03:38Aaron, it's time for your showstopper.
01:03:39Tell us about your showstopper.
01:03:50This is Sugar in Spring.
01:03:53Where I'm from,
01:03:53in Stoke-on-Trents,
01:03:54there's quite a lot
01:03:55of cherry blossom trees.
01:03:56I think it's quite clumsy.
01:03:58It's not finished.
01:03:59No.
01:04:00It's a shame about the page.
01:04:02The box is
01:04:03Yuzu sugar cookie.
01:04:05Great flavor.
01:04:06I think if anything,
01:04:07it's a tiny bit hard.
01:04:09Okay.
01:04:10Let's have a look inside.
01:04:11What the hell is that?
01:04:13Were you rushing at the end?
01:04:15Yeah, I was rushing.
01:04:16Is this all the same biscuit?
01:04:17It's all Earl Grey,
01:04:18shortbreads,
01:04:19and Yuzu jelly.
01:04:20What is that?
01:04:21That was a scroll.
01:04:22That's his scroll.
01:04:23That's a scroll.
01:04:24Let me say this.
01:04:28That ain't no scroll.
01:04:29But I must say,
01:04:34that Earl Grey biscuit
01:04:35is simply delicious.
01:04:36The texture is lovely,
01:04:37the flavor's great.
01:04:38The biscuit's amazing.
01:04:40I mean,
01:04:40they look awful.
01:04:42I was happy with the bacon,
01:04:44but everything else,
01:04:44not very.
01:04:45Oh, yeah.
01:04:46Thanks, guys.
01:04:51Oi, ma'am,
01:04:51would you like to bring up
01:04:52your showstopper, please?
01:04:53Oi, ma'am,
01:05:08tell us all about
01:05:09your time capsule.
01:05:10I made Jumbo Boat Restaurant
01:05:13with gingerbread biscuits.
01:05:15That's a mighty impressive
01:05:16looking structure.
01:05:18It's tall,
01:05:18it's stable.
01:05:19It's exquisitely put together.
01:05:22Clever.
01:05:22Really, really good.
01:05:23Wow.
01:05:25That looks good.
01:05:32Beautiful gingerbread.
01:05:34Spot on with the flavor
01:05:35in the bake.
01:05:36Very good.
01:05:37For your man,
01:05:38that's excellent.
01:05:40Oh, isn't that beautiful?
01:05:41Wow.
01:05:42It's my mom and dad.
01:05:44Your mom and dad?
01:05:44Yeah, I miss them so much.
01:05:46They're still in Hong Kong.
01:05:49Love the design on that.
01:05:51The frame is very good,
01:05:52and the bake is very good.
01:05:55I always have
01:05:55take measure in my handbag.
01:05:58Fabulous.
01:05:59This is almond short spread.
01:06:03Mmm.
01:06:04That's been baked beautifully.
01:06:05Oh, thank you.
01:06:06Lovely taste as well.
01:06:07I think you've done a really good job with this.
01:06:10You have baked something original,
01:06:12quite difficult,
01:06:13complicated,
01:06:14and you've pulled off
01:06:15every element of it.
01:06:17Terrific.
01:06:18Well done.
01:06:20Thank you very much.
01:06:21Tom, would you like to bring up
01:06:28your showstopper, please?
01:06:34Oh.
01:06:39I think it is faultless.
01:06:41It is.
01:06:42It's exceptional.
01:06:42So when we saw the photograph
01:06:44of the one that you did earlier,
01:06:45I thought,
01:06:46that's just a photograph
01:06:47of a cottage.
01:06:48It is a cardamom gingerbread
01:06:50inspired by my Danish granny.
01:06:52The cardamom biscuit in there
01:06:53is just spot on.
01:06:55It's delicious.
01:06:55Beautiful.
01:06:56It's really tricky
01:06:57to get that right.
01:06:58It's just baked beautifully as well.
01:07:00Mm-hmm.
01:07:00Textures are incredible.
01:07:02This is because you like fishing, isn't it?
01:07:03Love fishing, yeah.
01:07:04Made of a chocolate
01:07:05orange zest digestive.
01:07:07That's a beautiful biscuit.
01:07:09Crunchy.
01:07:10Nice favour.
01:07:11I'm just going to have
01:07:11a bit of your cigar.
01:07:12Have a smoke.
01:07:13That one should be lemon cream.
01:07:15And what's in the cereal bowl?
01:07:17Peanut vanilla whipped cream.
01:07:18I'm really impressed with that
01:07:19because all the baking
01:07:20is absolutely perfect.
01:07:22I love your textures
01:07:24and your flavours
01:07:25and your design
01:07:26are pretty much untouchable
01:07:29in everything you've done.
01:07:33Oh, stop it.
01:07:36Thank you so much.
01:07:41Just wild.
01:07:43Congratulations.
01:07:44So good.
01:07:45You've been graced
01:07:46by the hand of Paul Hollywood.
01:07:48I didn't really know
01:07:48they happened in Showstoppers.
01:07:50More than anything,
01:07:51I was just so happy
01:07:52to hear Poyman's feedback
01:07:54because she has definitely
01:07:55felt the stress this week.
01:07:57Oh.
01:07:58Yeah, so very happy.
01:08:00Hey, well done, Poyman.
01:08:02That was brilliant.
01:08:03I just sit there and say,
01:08:04how do they do it in the time?
01:08:06I produce a piano
01:08:07that looks like
01:08:08it's derelict.
01:08:11I'd like to think
01:08:12that my flavours were enough,
01:08:14but...
01:08:15I just don't know.
01:08:18Is that the most biscuits
01:08:19you've ever eaten
01:08:20in one sitting?
01:08:2166 mouthfuls.
01:08:22Round of applause
01:08:23for these two.
01:08:24They were brilliant.
01:08:25Well done.
01:08:25We're so impressed.
01:08:26Tom got a handshake.
01:08:28Yeah, Tom was amazing.
01:08:29All the different techniques.
01:08:30There wasn't just one biscuit.
01:08:32For me, for Starbaker,
01:08:33it's between Tom and Jasmine.
01:08:35And Poyman was good as well.
01:08:36Her showstopper was faultless,
01:08:38but she had a terrible day yesterday.
01:08:40I know.
01:08:40So, which ones are in trouble?
01:08:42I think Aaron.
01:08:43I don't know what happened
01:08:44to him in the showstopper.
01:08:45He didn't finish.
01:08:46I think Leighton.
01:08:46I do think Poyman
01:08:47can't be dismissed quickly.
01:08:49I think that Toby's in the bottom.
01:08:51Yeah, and yet he won the technical.
01:08:52Basically, what you're saying
01:08:53is everyone could go home.
01:08:55Yeah.
01:08:55What about Alison?
01:08:56Well, I think we could
01:08:57throw her in the mix as well.
01:08:59Congratulations, bakers.
01:09:09What a week we've had
01:09:11on Biscuit Week.
01:09:12But I get the job
01:09:13of announcing Starbaker.
01:09:15This week's Starbaker is...
01:09:21T to the O to the M.
01:09:24Yes, Tom.
01:09:25Yeah!
01:09:25Yeah!
01:09:29Oh, that means I've got
01:09:33the horrible job
01:09:34of announcing
01:09:35who's going to be leaving us.
01:09:37But I just want to say
01:09:38that it was a very tough
01:09:39decision for the judges.
01:09:41But the person
01:09:41who is leaving us
01:09:43this week
01:09:44is...
01:09:45later.
01:09:57Lighter.
01:09:57I'm so sorry.
01:09:58It's all right.
01:09:59I know, I know,
01:10:02but someone had to go, right?
01:10:04You've got to go and smash it.
01:10:06I've had the most fun
01:10:08on Bake Off.
01:10:09I've loved it.
01:10:10I mean, I've had the opportunity
01:10:11and then I come up against
01:10:13these amazing bakers.
01:10:16I was really upset
01:10:17when I heard Leighton's name
01:10:18because you don't want
01:10:19people to go home,
01:10:20especially when you kind of think
01:10:21that maybe it should have been you.
01:10:22Oh, man!
01:10:24Hey!
01:10:24Well done, Tom!
01:10:26Hey!
01:10:27Boy!
01:10:27I was really prepared to go,
01:10:30but I'm very happy.
01:10:31Unfortunately,
01:10:32everyone needs to watch me again.
01:10:35Congratulations.
01:10:37Hey, gorgeous.
01:10:38How are you doing?
01:10:39I'm just ringing
01:10:40to tell you
01:10:41that I got Star Baker.
01:10:43Shut up.
01:10:45You did not.
01:10:46I did.
01:10:47We made it to week three.
01:10:48You didn't just make it to week three.
01:10:51Are you looking forward to bread week?
01:10:53No.
01:10:54Next time...
01:10:55Mine's definitely not proved.
01:10:57The bakers take on bread.
01:10:58I'm so nervous right now.
01:11:00With a savoury signature.
01:11:02Oh, I'm really hoping my balls bake.
01:11:04A deep-fried technical.
01:11:05Nice onion rings.
01:11:07More onion rings!
01:11:08And a towering showstopper.
01:11:10It's still squash.
01:11:12In a week where everyone
01:11:13wants to prove themselves to Paul.
01:11:15I'm a little bit stressful.
01:11:17Why is it about Paul
01:11:18needing bread that you like?
01:11:19Very sassy.
01:11:21With his blue eyes,
01:11:22the husky.
01:11:24Are you a star baker
01:11:26in the making?
01:11:27If you'd like to apply
01:11:28for the next series of Bake Off,
01:11:30visit channel4.com
01:11:32forward slash take part.
01:11:35And see just how the cookie crumbled
01:11:37with an extra slice
01:11:38of the Bake Off Friday from 8.
01:11:40Now, tomorrow at 8,
01:11:40a fast-moving market
01:11:41means the punters
01:11:42have to be even faster,
01:11:44scouring Bristol and Bath
01:11:45for new location.
01:11:47Next tonight,
01:11:47suspicions spinning
01:11:48and the perfect amount
01:11:49of pettiness.
01:11:50Where there's a will,
01:11:51there's a way to win
01:11:52in the inheritance.
01:11:53music
01:11:59music
01:12:01music
01:12:05music
01:12:12music
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