- 12 hours ago
Category
📺
TVTranscript
00:00I know. I can't wait to see what the bakers have in store.
00:03I'd love to meet Harry.
00:04Yeah, but apparently he's taking quite some time in...
00:07Morning!
00:08I thought we were doing this COVID safe.
00:10Yeah, but this wasn't part of the guidelines.
00:12He's a bit over the top, Harry.
00:14Oh, well, thanks for telling me.
00:19Welcome to Junior Bake Off!
00:22Guys, can you give me a hand game, Alice?
00:25Oh, you hamster, go away.
00:26Look for me!
00:27Where's the break on this thing?
00:30Junior Bake Off is back.
00:35When I first looked at the tent, I said,
00:38Mum, I can see it!
00:39Let's get into this tent and bear.
00:41Oh, my gosh, it's the JBO!
00:44I might be this side.
00:45I feel like we're into a dream.
00:46We're gonna, like, wake up in a minute.
00:48With 16 of Britain's most talented young bakers.
00:50Oh, no, no, no, no, no, no, no, no.
00:52I'm hoping to bring my normal self.
00:55And not my yippee self.
00:58They'll tussle with tricky technicals.
01:02Yeah, that makes me nervous.
01:04Oh, my gosh, it's gone massive.
01:06I've did it all wrong.
01:07Five seconds wrong.
01:09Things suddenly got real.
01:11Yes, they did.
01:12And sensational showstoppers.
01:14I butted up the judges a bit with some gummies.
01:17Nice to see them.
01:18It's Rav and Liam.
01:19As they try to wow our judges.
01:21It's a piece of art.
01:22Baking ace Liam Charles.
01:24Hello.
01:25Flavor is great, bro.
01:27So I squeeze it through the hot top.
01:29And new to the tent.
01:30It looks incredible.
01:32Pastry chef and writer Ravneet Gill.
01:35I could honestly eat this entire thing.
01:37It's cracked in half.
01:39Who will be crowned the winner?
01:41Yes.
01:42Do it, drop them.
01:44Of junior...
01:45That put a bit of whack in it, can't fix.
01:47Bake off.
01:48I'm never going to make a cupcake again in my life.
01:51It's the storm of the cupcakes.
01:54Here we go.
01:59It's cake day for our first batch of junior bakers.
02:03Wow.
02:04As they ready themselves to take on two tasty cake-based challenges.
02:09I'm so excited just to see the tent.
02:12It's 100 times amazinger than I thought it was going to be.
02:15It's so much quieter than I expected.
02:18I feel very scared about doing the first technical.
02:21I'm like bubbling up with amazing emotion.
02:23Oh, gosh.
02:24I can see the judges.
02:25Meeting Liam, one of my favourite bakers, I might pass out.
02:29I've never had anyone properly critique me before.
02:32I'll be so embarrassed if I do something bad.
02:34I'll be like, oops.
02:35I have waited so long.
02:37I need to get in there and bake.
02:42Morning, bakers.
02:43Welcome to the Bake Off tent.
02:45How are you all feeling?
02:47Nervous, definitely.
02:48The best way to deal with those nerves, of course,
02:50is to do the junior Bake Off dance.
02:52Copy what I'm doing.
02:53And round.
02:54Come on, and round.
02:55And shake it.
02:56Shake it.
02:57All right.
02:58Okay.
02:59All those nerves have gone.
03:00So your first technical challenge has been set by Liam.
03:01Any advice?
03:02This is an absolute classic.
03:03You got this.
03:04Well, it is a technical challenge.
03:05So as you know, it's judge blind.
03:06So judges, if you could leave us to it.
03:08Those pineapple chunks in the green room of mine.
03:09Right.
03:10For this cake day challenge, Liam would like you to raid the biscuit barrel to make the classic Jaffa cake.
03:17No.
03:18That's so hard.
03:19Yes, that little snack that's caused fights all around the world as to whether it's a biscuit or a cake.
03:24It's a biscuit.
03:25But Liam being Liam, of course, has added his own spin.
03:26Custard flavoured hexagonal sponges with strawberry jelly and topped with chocolate.
03:30You have one hour.
03:31On your marks.
03:32Get set.
03:33Bake.
03:34Oh my God.
03:35Oh my God.
03:36Every technical challenge will be a taste of a cake.
03:37It's so hard.
03:38It's so hard.
03:39Yes, that little snack that's caused fights all around the world as to whether it's a biscuit
03:41or a cake.
03:42It's a biscuit.
03:43But Liam being Liam, of course, has added his own spin.
03:45Custard flavoured hexagonal sponges with strawberry jelly and topped with chocolate.
03:54You have one hour.
03:55On your marks.
03:56Get set.
03:57Bake.
04:02Oh my God.
04:03Every technical challenge will be a surprise to the bakers.
04:06Oh, my gosh.
04:07All they're given are the exact ingredients
04:09and a basic version of Liam's recipe.
04:12I've heard of a Jaffa cake, but I've never baked it before.
04:14You should just buy them in the packet at the supermarket.
04:17I feel like you can't really get a Jaffa cake wrong.
04:20No, actually, let me not say that before I get it wrong.
04:24Liam, it's the first technical challenge.
04:27Why have you chosen this?
04:28Everyone has had a Jaffa cake,
04:30but not a lot of people know how to make them.
04:31So what elements have you gone for in your version?
04:35Hexagonal Jaffa cakes, custard-flavoured sponge,
04:38strawberry jelly and milk chocolate
04:40and a couple of squiggles on top of white chocolate.
04:45The sponge is so light, and you really get that custard flavour.
04:49You want that sponge to be aerated.
04:51It's so important to take time with it.
04:54You can easily beat that air out by mistake,
04:58and then you get a really dense sponge.
05:00So, actually very tricky.
05:02Is a Jaffa cake a cake or a biscuit?
05:04What's the day to do?
05:05Cake day.
05:06Right.
05:07What is this called?
05:08Jaffa cake.
05:09Shut down!
05:15Bake the jelly into pieces and pour over boiling water.
05:19It's really tough to break apart.
05:21To produce perfect layers of wobbly jelly for their Jaffa cakes.
05:25Just want to get the jelly stuck to set,
05:27because that bit takes the longest.
05:29The bakers will need at least 25 minutes
05:31to cool and set their mixture.
05:34The jelly absolutely has to go right.
05:36If it doesn't set in time, I'm still pretty.
05:38But before it goes anywhere near a fridge,
05:40they must first ensure it's totally lump-free.
05:44Is yours dissolved?
05:45No.
05:45Mine's taking ages.
05:47I thought it would be quicker than this.
05:49Smells like my school.
05:51Every dessert day, it's just jelly.
05:54Once he's out of the gates,
05:55Rhys loves nothing more than schooling
05:57Sister Cushy in the art of baking.
06:00Less receptive to his teaching methods...
06:02Sit down and hold this, then.
06:03Sit.
06:03Don't run off.
06:04...are his pet pooches.
06:06Or run off.
06:08Morning, Rhys.
06:08Morning.
06:09Nice to meet you.
06:10Welcome to Junior Bake Off.
06:12Do you have a strong opinion
06:13about cake versus biscuit?
06:14I think it's a cake.
06:15You've got jelly, you've got chocolate,
06:16and there's cake.
06:17Where's the biscuit?
06:18Just because it looks like a biscuit
06:20doesn't mean it is a biscuit.
06:20You can make a very powerful argument.
06:25The jelly's taking a little bit longer to dissolve,
06:27so I'm just going to make a start on the sponge,
06:29because otherwise I'm not going to have enough time.
06:31I need eggs, sugar, and custard powder.
06:34Sugar and custard powder.
06:37Morning, Charlie.
06:38Morning.
06:38Where have you come down from to join us?
06:40Worcester.
06:40Any famous people come from Worcester?
06:42Not that I know.
06:43Well, you'll be the first, Charlie.
06:45People, when they say Worcester,
06:47they're going to think sauce, Charlie.
06:50When Worcestershire lad Charlie's not tinkering
06:53with his recipes,
06:54you can find him with his family
06:56tinkling the ivories.
06:59Sorry.
07:00Could you open this?
07:04No, I can't.
07:05I can't get that lid off.
07:07Oh.
07:07Oh, come on.
07:08For the sponge,
07:10whisk the eggs, sugar, and custard powder.
07:12This is the part where I think makes it really fluffy.
07:15It's important,
07:15because you're incorporating a lot of air into it.
07:17A perfectly aerated sponge
07:19is what makes Jaffas a delight to eat.
07:23I just really whisk it up,
07:25like, on a high speed.
07:26But unless they beat their batter
07:27to the correct consistency...
07:28Twist together until the mixture reaches ribbon stage.
07:32What's the ribbon stage?
07:34I don't know what the ribbon stage is.
07:36It reached the ribbon stage,
07:38because if you look,
07:39when you drop it,
07:40you see the ribbons.
07:41Their cakes could end up chewy and flat.
07:44Wait, mine looks weird.
07:46I hope it's thick enough.
07:48I'll just hope for the best.
07:50Now, I'm folding in my flour to my cake mix.
07:53I've folded the flour completely in.
07:55It looks nice and airy,
07:57but I don't want to, like, over-fold this,
07:58because then all the air will just disappear
08:01or something like that.
08:02Sophia loves fluffy things,
08:04not just of the cake kind.
08:06Eat your sausage.
08:07And her treasured cat, Vasily,
08:08is very much one of the family.
08:11He's going to eat his sausage in a posh way.
08:14I'm just thinking,
08:15in the future,
08:16you could maybe do a cat cake
08:18and then crumble biscuit around as cat litter.
08:20Ew.
08:21No?
08:22Ew.
08:23Like, interesting, but ew.
08:24This doesn't look like good consistency.
08:29Mine's very thin.
08:30I really feel like I don't have enough.
08:32Have you added in your flour?
08:33Yeah.
08:33It's supposed to be a bit fluffier.
08:35I think you were supposed to mix it longer
08:37before you folded in your flour.
08:40All right, let's get that in the oven.
08:42It says 10 to 12 minutes.
08:43I'm just going to put it in for 10 minutes
08:45and then see how it goes.
08:50That's got to rise loads.
08:51Yeah, OK, now I'm going to jack all my jelly.
08:56OK, that's melted.
08:58Yay!
08:59I think I'm doing all right for time.
09:01I want to really show off my skills to the judges.
09:04Cece began baking at age 8.
09:07At 11, she made Sister Mayor's christening cake,
09:09but it's brother Thierry,
09:11who's the biggest fan of her work.
09:13Don't touch it.
09:15When was the last time you made jelly?
09:16The other day.
09:17Last time I made it was perhaps 1977.
09:20Queen Silver Jubilee.
09:21I made a huge jelly in the shape of the Queen Mother.
09:24Well, it was supposed to be Princess Margaret,
09:26but by the time I transferred it from the fridge to the table,
09:31it had melted slightly.
09:33I'm happy with it.
09:35So I'm just going to put that in the fridge now.
09:38Going to leave it to set, fingers crossed.
09:41Right, I've got the jelly in the fridge.
09:43Yes!
09:43The Jaffa Cake.
09:46Cake or biscuit?
09:47Well, apparently, if something goes soft when it gets stale,
09:49it's a biscuit.
09:50If it goes hard, it's a cake.
09:52So I have left one out for a whole year
09:54to find out once and for all.
09:57Green.
09:58What's that mean?
09:58What's green mean?
10:00Half an hour, bakers, you're halfway through.
10:02Oh, gosh.
10:02What's green mean?
10:03Anyone?
10:04The sponge has got a couple of minutes left,
10:07so I'm just melting down the chocolate,
10:09ready for adding on top of the Jaffa Cakes.
10:11Another minute on this,
10:13it should be all completely melted.
10:15Erin!
10:16Hello!
10:16Morning!
10:17Tell me a little bit about yourself.
10:20I'm a triplet.
10:21Triplet?
10:22Yeah.
10:24Aside from her love of baking,
10:26Erin also loves hanging out at home
10:28with sisters Lucy and Freya.
10:30Ow, you're pulling on my hair.
10:32You're a triplet.
10:33Well, so am I.
10:34Are you?
10:34Yeah, the three of us.
10:36My brother, who's five minutes older than me,
10:39Greg Wallace,
10:40and then the other one,
10:41who's five minutes younger than me,
10:43is Heston Blumenthal.
10:44I've presented a whole series of MasterChef.
10:47Without anyone noticing.
10:49Yeah.
10:50I'm just taking my cake out the oven.
10:52Only once they come out...
10:54Mine's, like, so thin.
10:56I think it's too thin.
10:57Will the bakers discover
10:58if they've aerated their sponge enough?
11:00Looks really good.
11:01Yeah.
11:02I think it's quite nice.
11:03It seems a light sponge.
11:05This is heavy and dense.
11:09No, I'm not winning at this.
11:12That's not thick enough.
11:17I'm starting again because I don't think I've done the sponge correctly.
11:26So right now, I'm just going to cut out hexagon shapes with my sponge.
11:31The sponges are looking really good.
11:34I have to cut mine with a pizza cutter.
11:36This turns into rock.
11:37Is that the shape?
11:39It's tiny compared to the others.
11:42My second cake's just whisking now,
11:44so I can get the flour in and bake it.
11:46I've got a few neat hexagons.
11:49Robbie!
11:49Hello, Harry.
11:50You all right?
11:50Do you have a strong opinion about whether they're cakes or biscuits?
11:53I'm going to say a cake.
11:55You know what I'm going to do?
11:56What?
11:57I'm going to launch the Jaffa biscuit.
11:59That would sell.
12:00I buy it.
12:00I buy it, Harry.
12:01Well, tell you what, you design it.
12:02Okay.
12:02And we could be millionaires.
12:0450-50 split?
12:05Well, my idea, so...
12:06Oh, whoa.
12:0880-20.
12:12My second sponge is done now.
12:14It's looking better than the last one.
12:17Worry that I'm not going to get it done in time.
12:20I'm just going to check on my jelly.
12:22I don't want to take it out too early and it falls apart.
12:25If the jelly hasn't set, it's going to be hard to cut out the hexagons.
12:28Finn, how'd you get me the jelly?
12:29Oh, I'm having a disaster.
12:32Oh, no, I've made a hole in it.
12:35No, no, no.
12:37Just trying to get those hexagon shapes is, like, mission impossible.
12:40I don't want to run out of time
12:42because I'm trying to make them as precise as I can.
12:45I'm just kind of randomly just polishing this on.
12:48It doesn't have to be a perfect hexagon, does it?
12:50I've got an idea.
12:51If I sort of push it into the mould...
12:53Don't tell anyone, don't tell anyone.
12:55Of course, there's a much easier way to tell if it's a cake or a biscuit.
12:58It's a cake.
13:00It says it on a box.
13:01Of course, we've had to pixelate that out for copyright reasons, so...
13:05It doesn't entirely work, that one.
13:07Ten minutes, everyone.
13:08You've got ten minutes left.
13:10That's better than the first one, definitely.
13:13But ten minutes to do everything.
13:16I'm just coating all of the pieces in chocolate, so that's how Jaffa cakes look.
13:21Don't fall off jelly.
13:23Oh, God, that's just what I have to do.
13:26I'm getting this all over me.
13:27I don't have time to be really neat.
13:30Mine are a mess.
13:32Jelly spoon.
13:33I need a spoon.
13:34Five minutes, bakers.
13:35What have we got five?
13:36Five minutes.
13:38Oh, God.
13:39I love how everyone panics.
13:40Jelly's breaking free.
13:41This one is definitely going at the back.
13:45White chocolate ready for melting.
13:48You know what?
13:49I'm just going to do this.
13:51I'm just going to drizzle my white chocolate really quickly.
13:57How long have we got left now?
13:58One minute left, bakers.
14:00You've got one minute.
14:01Oh, no way.
14:03I'm never making Jaffa cakes again.
14:06Got, like, chocolate everywhere.
14:08Right, I need to serve...
14:09Bakers, your time's up.
14:16Done.
14:17Please bring your Jaffa cakes forward
14:18and place them behind the photos of yourselves.
14:21I kind of want to drop mine
14:23so the judges don't see them.
14:31The bakers will now face the judgment
14:33of Rav and Liam for the very first time.
14:36Nice to see them.
14:38It's Rav and Liam.
14:39They're looking for six hexagonal Jaffa cakes
14:43with a light, airy custard sponge,
14:45smooth strawberry jelly
14:47and delicate chocolate coating
14:48and they'll have no idea whose are whose.
14:52Is it a cake or is it a biscuit?
14:54Cake, cake, cake, cake, cake, cake.
14:55Hands up for biscuit.
14:57Hands up for cake.
14:59Definitely a cake.
15:00It's even.
15:00I must say, I do love your squiggles on top.
15:04Very artistic.
15:05Let's go for the first one.
15:10For me, the chocolate is some of the neatest
15:12and they all look the same shape.
15:17Jelly is great,
15:18but the sponge does look a little bit flat
15:21and a bit rubbery.
15:22The sponge is a bit chewy,
15:27but the flavour is great.
15:28Good attempt.
15:32Do you know what?
15:33I like how you've gone for,
15:34it's not zigzags,
15:35it's more like zuguzaggies.
15:37These look a bit higher,
15:40so perhaps there's more of a jelly layer on these.
15:48That sponge,
15:49it's light,
15:51it's aerated,
15:52very good.
15:53The jelly has turned into a bit more of a sauce,
15:55but we can blame the heat.
15:57And the sponge is so perfect
15:59that I don't mind.
16:03The zigzags are almost there.
16:05There's zigs,
16:06but there's no zags.
16:07You've made an attempt
16:08to put the jelly in the middle,
16:10but it's just come out very slightly.
16:12It's just a little bit untidy.
16:17However,
16:18the sponge is so light,
16:20it's like eating air.
16:25This is an interpretation
16:27of a Jaffa cake.
16:30Jelly is great.
16:32I'm just a little bit worried
16:33about the sponge.
16:35The flavour is lovely,
16:38but the sponge is more of a pancake.
16:41Be gentle with it next time,
16:42all right?
16:42And an even covering
16:43with the chocolate.
16:46There's one that's a bit messy.
16:48For the other five,
16:50you do see the really
16:51defined hexagonal shape.
16:55The sponge is a little bit rubbery.
16:57But the flavour is there,
16:58and I really like the attempt
16:59of putting the right amount
17:00of jelly on each one.
17:02Okay.
17:03You know what?
17:04We can play noughts and crosses
17:05with these,
17:06because there's two lines that way
17:07and two lines that way.
17:08It's pretty cool, actually.
17:14The sponge is lovely.
17:15You can really taste
17:16that custard powder
17:17and the jelly is great.
17:19Well done.
17:25There's five that's, like, big,
17:26and there's one that's, like, small.
17:29Some of them have more zigzags
17:31than others.
17:32The whole idea with the chocolate
17:33was to make sure
17:34it's well-curried on top.
17:35We can see the jelly
17:36on the outside,
17:37and the sponge just looks
17:38a touch biscuity.
17:44Got the custard flavour.
17:46Just next time,
17:46just make sure they're neater.
17:48A little bit more flecks
17:49of white chocolate on top.
17:53Okay, last one.
17:55They're all the same size.
17:57There's a really good attempt
17:58here at making them neat.
18:00Oh, I love the zigzags
18:02on this one.
18:02And you know what's nice
18:03about the sponge?
18:04There's, like, some sort of
18:04height on it.
18:10The sponge is flawless.
18:12It just felt like, yeah,
18:14I'm a proper Jaffa cake.
18:16Do you know what I mean?
18:16I could eat the whole thing.
18:18Well done.
18:20Rav and Liam will now rank
18:22the bakers from first to last.
18:24Okay, in eighth place,
18:26we have this one.
18:29Charlie, just work on
18:30the sponge technique next time
18:32because it was slightly
18:32a bit pancake-y
18:33rather than cake-y.
18:34In seventh place,
18:36we have this one, Finn.
18:38You've got five big
18:39and one small.
18:41And in sixth place,
18:42we have this one, Fern.
18:45The sponge was just a bit flat.
18:47Fifth is Erin.
18:49Fourth is Sophia.
18:50Third is Cece,
18:52leaving Reese and Robbie.
18:53And in second place,
18:55and in second place,
18:56we have this one.
18:58That's me.
19:00Robbie, the sponge was great.
19:01Jelly was great.
19:02We found it hard to choose
19:03between the top ones here.
19:05Which means, in first place,
19:07we have Reese.
19:09Sponge perfection.
19:11Jelly was great.
19:12Proper Jaffa cake.
19:14Right, that's your first
19:19technical out of the way.
19:21Come and have a look
19:21at each other's Jaffa cakes
19:23and we'll see you
19:23a little later
19:24for your showstopper.
19:25First challenge,
19:26tick.
19:29She's so amazing
19:29to come first
19:30on the first ever technical.
19:31I'm going to call my mum
19:32and let my sister know
19:33she's going to be
19:34really happy to know that.
19:35Well done, Reese.
19:36They look incredible
19:37compared to mine.
19:38I definitely need
19:39to work on my decoration.
19:40You wouldn't walk past
19:42the bakery and say,
19:43that looks disgusting,
19:44but I'm going to eat it.
19:45It's all to play for
19:46because we've got this
19:47afternoon to bring it all back.
19:50I've got a second chance
19:51and I'm going to use it
19:51to bounce back.
19:55The showstopper
19:56is the baker's final chance
19:58to impress Rav and Liam
20:00before one of them
20:01is crowned star baker
20:02and another must leave
20:03the junior bake-off tent.
20:05Welcome back, bakers,
20:06for your first showstopper.
20:09Rav and Liam want to look
20:10directly into your soul
20:12and discover your deepest desires
20:14with your favourite fantasy cake.
20:18So maybe that's castles,
20:19princesses, knights and dragons.
20:22Or in my case,
20:23Camilla Parker bowls
20:24on a penny farthing
20:25playing Karma Chameleon
20:26on the didgeridoo.
20:27You have two hours.
20:30On your marks,
20:31get set,
20:33bake.
20:35Yes.
20:36Today's showstopper
20:40is the baker's fantasy
20:42in a cake.
20:43So it could be
20:45something that they want
20:46to be when they're older,
20:47their dream pet,
20:48or it can be
20:49something completely wild.
20:50Where's me sugar raw?
20:52Where's me flour?
20:53Where's me bicarb?
20:55Cake is one of those bakes
20:57where you can convey
20:57really good flavours
20:58and awesome designs.
20:59So this is the perfect opportunity
21:01for the bakers
21:02to show us who they are.
21:04Sky's the limit.
21:04When I look at today's cake,
21:07I really want to be able
21:08to know exactly
21:09what fantasy
21:09they're trying to portray.
21:11But there's a fine line
21:12between over-decorating something
21:14and the flavour.
21:15It has to taste great
21:16and look great.
21:18You all right, Robbie?
21:19Hello, all right?
21:20How's it going?
21:20Yes, really good, thank you.
21:21So tell us about
21:22your fantasy cake.
21:23So for my fantasy cake,
21:24I'm making a large camera
21:26and a microphone.
21:27When I'm older,
21:28I really want to be
21:28like a film director.
21:30I actually love
21:31The Greatest Showman,
21:32one of my favourite films.
21:34If I could direct
21:35a sequel, maybe.
21:36I'm here, guys.
21:37Any directors watching?
21:39When not behind a camera
21:41directing his latest home movie,
21:43Robbie directs
21:44Blockbuster Bakes
21:45for his family in Bristol.
21:47What's it like?
21:47Lovely.
21:48To bring the house down,
21:50he's doing a double take
21:51on chocolate cake,
21:52flavouring his microphone
21:53with mint
21:54and camera with caramel.
21:56Well, you know what's really nice?
21:57You've done a chocolate sponge,
21:59but you've done two flavours
22:00that really complement
22:01the chocolate sponges.
22:02I love mint and chocolate.
22:04He loves caramel and chocolate.
22:05Make sure you lace that cake
22:06with soy caramel.
22:07I will.
22:08I will.
22:08Don't worry.
22:09Can't wait.
22:12Oh, I've got shell in there.
22:15Ears splattered.
22:16OK.
22:17I'm happy with the sponge mixture.
22:19Got to be really light and airy.
22:21For a cake
22:22with a satisfyingly fluffy texture,
22:24most of our junior bakers
22:26are adding a raising agent.
22:28Normally, I like to throw in
22:29quite a bit of baking powder.
22:31Uh, bicarb.
22:32One tablespoon.
22:33Oh, that's a lot.
22:34But to give her sponge a lift,
22:36Erin's using beaten egg whites.
22:38I'm making a vertical layer cake.
22:41It's got no raising agent in it.
22:42A vertical layer cake.
22:44Is that like a Swiss roll
22:45where you roll it
22:45but turn it on to its head?
22:47Making a sponge
22:48with no raising agent
22:49is so hard.
22:50I know.
22:50So it needs to be really light
22:52and fluffy.
22:53I don't want to actually
22:54omit, like,
22:55in the Jaffa cake
22:56and knock out all the air.
22:57As well as being airy,
22:59her sponges need to be
23:00springy enough
23:01to roll into a jam-and-cream-filled
23:03chocolate-covered tree trunk
23:04set in an enchanted woodland.
23:07I took, um,
23:08the fantasy element
23:09quite literally.
23:10So I'm doing all these, uh,
23:11really cute animals and things.
23:13So I just love nature.
23:14Vertical log cake.
23:16I'm excited.
23:17Good luck.
23:18Thank you so much.
23:18You've got this, OK?
23:20You've got it.
23:24Keeping things outdoors,
23:25Sophia is taking us
23:27from the wild woods
23:28to a formal garden.
23:30I'm making, like,
23:31a fountain cake
23:32which has sweets
23:33pouring out of it.
23:34I put, like,
23:35lots of blueberry powder,
23:37dry blueberry,
23:38stuff like that.
23:38Blueberry, blue,
23:40water, fountain,
23:42yippee,
23:42it's all connected.
23:44Her blueberry extravaganza
23:45will be decorated
23:46with fondant
23:47and isomalt water features
23:49and a generous splash
23:50of penny sweets.
23:51Do you have a strong
23:53local sweet shop
23:54that you like to go to?
23:55I'm not allowed
23:55to go to sweet shops.
23:56Oh, I see.
23:57That's why I'm making this.
23:59Oh, OK.
24:00Nobody's going to stop me
24:01from putting as many sweets
24:01as I like on this cake
24:02because it's a bake-off.
24:03Yes, this is like
24:04a cry from the heart.
24:05Yes.
24:06Really baring your soul.
24:09Fortunately,
24:10if she overdoes it
24:11on the sweets,
24:12medical assistance
24:13is at hand.
24:15I want to be
24:16a paediatric surgeon
24:17consultant
24:17when I'm older.
24:19My dad's a surgeon
24:20so I've always wanted
24:21to do surgery
24:22and I've always wanted
24:23to be a paediatrician
24:24because I've always wanted
24:25to, like, save people's lives
24:26but I always wanted to do it
24:27when they're younger.
24:30Alongside an obsession
24:31for baking for her family
24:32and dog Flatjack,
24:34Fern is on a mission
24:35to learn every bone
24:36in the human body.
24:37You have your ribs,
24:39you have your scapula
24:40and you would have
24:40your clavicle
24:41but I ripped them off
24:42and I don't know
24:42where they went.
24:44Decorated with a fondant stethoscope,
24:47she's doubling down
24:48on the cinnamon
24:48in her carrot cake scrub coat.
24:51Just what the doctor ordered.
24:53I have got
24:53eight teaspoons
24:54of cinnamon in there.
24:56I only do cinnamon though
24:58because it's got
24:58health benefits.
24:59What's the health benefits
25:00of cinnamon?
25:01It's supposed to help
25:01with heart disease
25:03and, like,
25:03different cancers.
25:05Wow.
25:06I'm impressed.
25:08Like Fern...
25:09There is a lot of carrot.
25:11Cece is also going veggie.
25:14I am making
25:15a waterfall carrot cake.
25:17It's always been my dream
25:18to go to Jamaica
25:20where my grandparents are from
25:21and go and see
25:22the Dunn River waterfall.
25:25Her Caribbean dream
25:26will feature a forest
25:27of zesty orange frosting,
25:29biscuit crumb rock face
25:30and a waterfall
25:31cascading down
25:32four tiers of cake.
25:34The top thing
25:35I would love to do right now
25:36is sit under a waterfall.
25:39It's so hot today.
25:41Yeah.
25:41You know what?
25:41I might just try and see
25:42if I can get that window open.
25:44I'll see if I can open this, uh...
25:45this, um...
25:48this window.
25:49I'll just...
25:51Oh, my gosh.
25:55Did it open?
25:56Yeah, I got it open.
25:57What are you talking about?
25:58As soon as this cake
26:05gets all in there,
26:06it's going in the oven.
26:07The quicker they get
26:08their batter made,
26:09mixed and baking...
26:11Trying to make my cakes
26:12exactly the same size.
26:14I think that's good.
26:15I'm just kind of jamming
26:16them into the oven.
26:17The sooner they can move on
26:18to their fantastical
26:19fillings and decorations.
26:21That's at 170 degrees Fahrenheit
26:23for 25 minutes.
26:2518 to 15 minutes,
26:27I've put.
26:27Right, that's starting.
26:30God, this really isn't
26:32working for me.
26:35It's gone, like, really dense.
26:37I'm not sure whether
26:38I did something wrong.
26:39I don't know.
26:41I'm not sure whether
26:42it's the flower.
26:43I'm not sure.
26:47I can't use it.
26:57I can't use it.
26:58I can't use it.
26:59I can use it.
26:59Our junior bakers have just 90 minutes left to bring their fantasy to life in the form
27:08of a show-stopping cake.
27:10This is really stressful.
27:13And Erin's chocolate tree trunk is still a long way from taking shape.
27:17I'm just doing my spoon again.
27:20It's looking better now.
27:22Just got to be really careful.
27:25My cake's in the oven, so now it is time for my buttercream icing.
27:33Because it's so hot, my butter's literally melting as I'm doing it.
27:36I begged them not to film it in North Africa, you know.
27:39I said it'd be too hot for them.
27:41I said the same thing.
27:42I don't think they got the memo.
27:43No.
27:45This is the caramel, which will go on my buttercream.
27:47It's Liam's favourite flavour.
27:49I don't know where he's watching me, I can see.
27:52But it's not just Robbie who's hoping to sweeten Liam up.
27:55My caramel's bubbling and I can start making the chocolate ganache mixture now.
28:02I'm trying to show off a lot of stills after my technical fail earlier.
28:06I'm hoping this show-stopper will keep me in the running.
28:09And when it comes to running, his spider cake, which features two fillings, two different
28:14sponges and a marshmallow web, certainly has the legs for it.
28:17How can you go for a spider?
28:19I've always liked deadly creatures, ever since I was young.
28:22I don't know why everyone hates people at all, at least I love them personally.
28:26Spider.
28:27Have you scared of spiders?
28:28Yeah.
28:29Terrified.
28:30Charlie saw her out.
28:31How could she be scared of spiders?
28:32I'm actually sweating a bit, thinking about them.
28:35I thought I'd have a go at a fantasy cake to reflect my own favourite fantasy.
28:40Cardi B with a trident riding on a space hopper down Regent Street.
28:44Halfway through, bakers.
28:46One hour.
28:47I've spent an hour doing cake.
28:49I think if someone's going home today, it's me.
28:52Oh, God.
28:53My caramel crystallised.
28:55Oh, the caramel.
28:56Oh, my gosh.
28:57All right.
28:58We're going to have to start that again.
29:00My caramel's not working either, Charlie.
29:03I don't know what's going on.
29:05Is that like a caramel curse on the tent?
29:08Okay.
29:09Oven gloves.
29:10Done.
29:11Perfect.
29:12I don't want to push that off the edge.
29:13Oh, God.
29:14My cake, my cake.
29:15Okay.
29:16It's good.
29:17Yes.
29:18Right, this is just going to go in the fridge.
29:19What is that?
29:20Amazing.
29:21I'm just mixing some tunes on your cake stand.
29:25Can you get me one of those headbands with that area on?
29:26Is this Finn merchandise that you're going to be selling once you've won the Junior Bake Off crown?
29:38Will I get that for?
29:39Experimental bakes are Finn's calling card, and his family back in Hampshire are his guinea pigs.
29:58I think we're all going to end up with blue mouths.
30:03Our third carrot cake, Finn's hoping his surprise centre, cosmic meringue clouds and psychedelic nebula icing are literally out of this world.
30:13I really want to work as a NASA scientist.
30:15Space is so interesting and massive, and I just really want to explore it one day.
30:20Right, I'll put these meringues in now.
30:24Going in the oven.
30:26I'm just doing a cherry and raspberry jam and should be in the fridge now.
30:32I'm going to try and calm down because I'm so stressed.
30:37Oh, there we go.
30:39I managed to get the caramel going.
30:42I'm really relieved that I've actually started working.
30:44I've got to get it straight in the fridge to cool to add to half of my buttercream.
30:49Wait, you made your own caramel?
30:50Yeah.
30:51That's impressive.
30:52Their fillings may be chilling, but the bakers can't.
30:55What's 26 divided by 3?
30:57With sponges to cut and shape for assembly.
30:59At least when you do this, you know every single cake's the same size.
31:04Best colour yet.
31:06I'm making a complete and utter rainbow-splosion cake today,
31:09because rainbows are very colourful, bright, surprising,
31:13and when you see one, you just get very happy.
31:15And I think that's sort of what I like and try to be.
31:18Reece's rainbow-splosion will feature classic strawberry and vanilla flavours,
31:23white chocolate shards and ombre frosting for his five colourful sponges.
31:28I make them with a mix of butter and oil, because oil makes them moist,
31:32and then butter keeps the batter thick, so I do a bit of both.
31:35I like the science behind baking.
31:37Me too.
31:38It's the best part.
31:43Now I need to get the meringue out.
31:48That doesn't look like a cloud to me.
31:50That's a bit burnt.
31:51Right, erm, I can make it again.
31:54I need to be quick now.
31:57I think that's okay.
31:59As long as I get something on the table.
32:02That isn't a lot, but it's going to have to do.
32:06I may have been a bit ambitious with my fantasy cake,
32:08so I've scaled it back a bit.
32:10It's still Cardi B, but I've lost the trident and the space hopper,
32:13and instead of Regent Street,
32:14she's taking her phone to get it unlocked
32:16at the Carphone Warehouse in Bromley.
32:18Half an hour, bakers.
32:21Half an hour.
32:22Half an hour?
32:23I'd better start assembling.
32:25These two pieces are going to form my microphones.
32:28I'm thinking I need to cut down these sleeves.
32:32There we go.
32:35Right, second layer.
32:36It's just cracked.
32:40I thought this headband was good luck.
32:44Oh, yep.
32:45Got that on.
32:46Is that a T-shirt?
32:47It's a doctor's scrub coat.
32:48Do you know anything about my past?
32:50Yes, you used to be a doctor, I was told that.
32:53I know all the scientific bones in the body.
32:56All right, what is the correct name of this bone?
32:59That's got a clavicle.
33:01Which is good.
33:04Because the cake's sweet, these strawberries are quite sour,
33:07so they kind of help balance out the taste.
33:09I need to check my jam.
33:10It's not setting.
33:15My caramel looks good.
33:16I'm hoping that that'll be enough to get me through.
33:19I'm so relieved I managed to get the caramel flavour in,
33:22but it's really runny.
33:24The heat of the tent is making it very difficult,
33:26because it's kind of melting.
33:28Oh, yeah.
33:29Okay, no, it's wonky.
33:30It's wonky.
33:32It's boiling in the tent right now,
33:34which is why nothing is setting.
33:37Oh, God.
33:39I forgot to put my surprise in.
33:41I need to get it in the fridge ASAP.
33:44I just have to trust it not to fall.
33:46How much time have I got left?
33:48Ten minutes, bakers.
33:50I'm going to rip my cream.
33:53I'm making a stethoscope.
33:55You put buds in your ear,
33:56and then you can hear your heartbeat.
33:58So now I'm making my chocolate shards.
34:00Melt the chocolate,
34:01and then just completely fill it with whatever sprinkles you like.
34:04This is the ice melt for the waterfall.
34:05I'm just trying to get that to set.
34:08I'm making my big splash.
34:09It's going to look so cool.
34:11I need to get this really thin.
34:12It needs to cover the whole cake.
34:17This is biscuit crumb,
34:19so it's supposed to represent ground and dirt.
34:22We're getting there slowly and steadily.
34:25My fondant just did the worst thing it could have done to me.
34:28It's stuck.
34:30Right.
34:31At least I can put these meringues in now.
34:33Place this here.
34:34I'm making my spider's web.
34:37Now I just need to do my spider.
34:40How long do we have left?
34:41Five minutes.
34:42You've got five minutes left.
34:44This is absolutely terrible.
34:46It's just this jam.
34:47I couldn't let it cool any longer.
34:50I'm not going to do any jam.
34:51I don't think it's cream.
34:54Just get that lens on.
34:56It's really starting to look like a camera.
34:59It was ripping,
35:00so I couldn't do the big sheet over it.
35:02I need to roll this now.
35:07It's just kind of cracked a bit.
35:09I got it, I got it, I got it.
35:10Wow, what a height to that.
35:11Is it like a lovely top hat?
35:13Oh, God.
35:15Let's just say the spider's web was absolutely trodden on.
35:17So I'm just doing criss-crosses on the top for the microphone.
35:20I'm not going to have time to do that.
35:21I have to do melted chocolate.
35:23Honestly, I don't know what's wrong with me.
35:25You have picked, like, the one of the hardest cakes ever.
35:27Oh, no.
35:31It's all going wrong!
35:34This looks terrible.
35:35How long's left?
35:36One minute left!
35:41God.
35:42There's going to be lots of sweets going on to the fountain.
35:47So you've just got to get the glass-free buttons on.
35:49Name badge.
35:59You've got it, you've got it, you've got it, you've got it.
36:01Yes, perfect.
36:02Look at that.
36:04There's red in the clouds.
36:08Time's up!
36:10Where's my earth?
36:12Put your fantasy cakes at the ends of your benches
36:15and await the judges.
36:17It's supposed to be a galaxy.
36:19You know, that's actually what space would look like.
36:22Have the judges went into space?
36:24No, they haven't.
36:25That's what space would look like.
36:31It's judgement time for the Junior Baker's show-stopping fantasy cakes.
36:40Finn, could you please bring your favourite fantasy cake up for judging?
36:47Oh, my God.
36:50Tell us about your fantasy cake and why you chose this.
36:54I just love space.
36:55It's so big and unexplored.
36:57Carrot cake?
36:58Yeah.
36:59Cream cheese, peanut butter icing, meringue cloud, and in the middle there is a surprise.
37:05It definitely looks out of this world.
37:06I love the colours.
37:07I can tell you have a wild imagination, but the meringue looks just a touch crispy.
37:14Is that a surprise?
37:15Yeah.
37:17That's wicked.
37:18You've got chocolates in there, so they're like meteors.
37:20Yeah.
37:24There's something in there.
37:25I'm not sure it's been blended in properly.
37:27Did you use bicarb in here?
37:28Ah, I used a tablespoon instead of a teaspoon of bicarb.
37:32Okay, I can really taste that on my palate here.
37:35Bicarbonate of soda becomes quite soapy in the mouth.
37:38But I love that peanut butter frosting.
37:41I might have to try carrot and peanut butter when I get home.
37:44Bring your favourite fantasy cake up for judging.
37:47Robbie, what you've been able to achieve in this time is really impressive.
37:57These buttons and options, they're very detailed.
37:59Bro, the idea you've absolutely sold it to me.
38:02The caramel's in this cake.
38:03Yes, the caramel's in the camera with a chocolate and peppermint microphone.
38:09Robbie, your sponge looks lovely.
38:11And it's clever because two people could eat this cake who have two different preferences,
38:14like me and Liam.
38:15I wasn't too sure about the mint because mint can be an overpowering flavour.
38:24But the balance is great.
38:26It's like eating one of those after-dinner mints.
38:28I love it.
38:30For the caramel one, I would have liked more of that icing in there.
38:34There's three layers of cake there.
38:35You just need a little bit more just to balance it out.
38:38But love it, bro.
38:39Really good attempt.
38:40Yeah.
38:44I love your colour scheme.
38:46Even though you've used sweets, it does contribute to the overall look.
38:49So visually, you like it.
38:51The use of the isomalt, super, super creative and gorgeous.
38:54I didn't even know what isomalt was until I was in my twenties.
38:58There's dried blueberries and some blueberry powder.
39:02Look at that.
39:03The sponge is very moist, but fresh blueberries might have worked better because there was a slight bubblegum flavour to it.
39:15But overall, I really do like it.
39:17Your vertical cake is not the tidiest, right?
39:25No.
39:26However, it's a log.
39:27Logs ain't tidy, so it does help.
39:30And you can just see the swirl.
39:31I really do like the look.
39:35So, it's chocolate and cream, right?
39:37It was meant to have jamming, but it didn't call in time.
39:40It looks really fluffy.
39:41Erin, the sponge is lovely.
39:46And what you did was attempt a technically very difficult cake.
39:49You were not falling back on any rising agent, which is so hard.
39:53And it's absolutely delicious.
39:55My only thing, I wish that raspberry jam was cool enough.
40:00Because then, it would have taken it to a next level.
40:04Well done.
40:06When I hear the word fantasy, I think of dreams and rainbows and that sort of thing.
40:12So, I kind of went for that in this cake.
40:14You ain't playing no games.
40:16Hip, trendy, bit of me.
40:18It looks almost shop-bought.
40:20The drip detail and the chocolate decoration.
40:23It's pretty amazing.
40:26Do you know when the knife just drops down into a sponge, like...
40:30Very good sign.
40:31And Rhys, it's a vanilla sponge with a strawberry jam?
40:35Yeah.
40:39Every single layer is even and it's as light as a feather.
40:43You've executed the texture and the flavour to a tea.
40:47Your cake had oil and butter in it as well, right?
40:50Yeah.
40:52I'm nicking that idea because this is fabulous.
40:58Fern, it looks great.
40:59I know exactly what it is.
41:01The detail is fantastic.
41:03Brilliant.
41:05The fondant is a bit patchy around the sides.
41:07However, that piece of carrot cake over there looks incredibly moist.
41:11I'm gonna go for the yarn.
41:16I was slightly worried when you said you were putting in a lot of cinnamon.
41:20But it's lovely. It's very warming on the palate.
41:23Spices are balanced well.
41:24Just give me a cup of tea and I'll be sorted.
41:27Sisi, I'm immediately quite blown away by how big it is.
41:33I love how you illustrated the waterfall.
41:36Very clever isomalt.
41:38I love how you made dirt as well out of biscuits.
41:40Yeah.
41:42I cannot wait to cut into this.
41:44And this is carrot cake number three.
41:46Yeah.
41:50How many people does this feed?
41:52I love Jamaica, maybe?
41:54Probably.
41:58The flavour's there.
42:00The spices are there.
42:02That orange cream cheese.
42:04The balance between zestiness and the warmness and the spices of the carrot.
42:07I do love it.
42:10And I have to say, it was very tight, but this is my favourite carrot cake.
42:20I can tell it's a spider.
42:22If this showed up on my bedroom floor, I would be terrified.
42:25It's a bit flat. It's like it's being squashed.
42:26OK, forget about the heat.
42:28I know what it is.
42:29You can see the legs, the eyes, spider cake.
42:32And I wish the marshmallow webbing just more of that.
42:36Greedy.
42:37Yeah, always.
42:39Is the spider a chocolate sponge?
42:41Yeah.
42:42Yeah.
42:43Cool.
42:45And caramel in the middle, right?
42:46Yeah.
42:47Caramel, caramel.
42:52The vanilla sponge is so tasty.
42:55And the chocolate sponge is so moist that I would personally like to eat more of it.
43:01My only thing, yeah?
43:02More caramel.
43:03Thank you very much.
43:05Amazing effort.
43:06Well done.
43:09After the judging, overall, I'm happy.
43:11It was a lot better than I thought it would be.
43:13I always hoped the taste was good.
43:17The meringue is actually as flat as a pancake.
43:19I'm really nervous.
43:20I really want to stay till tomorrow.
43:22When Liam said that he wanted to steal my idea of using butter and oil, that was really cool.
43:27I have to keep an eye out. Copyright my bake.
43:32Based on both cake challenges, our judges have made up their minds about who they'll be sending home and who they'll be crowning Star Baker.
43:40What a great job you did today.
43:42Some of the best cakes we've had, right?
43:44Definitely.
43:45But Rav and Liam have made their decision.
43:48The name of today's Star Baker is...
43:51Reece.
43:52Congratulations.
43:53Nice job.
43:54Well done, Reece.
43:55And now the flip side.
43:56The person going home is...
43:57Nobody, actually, because you're all coming through to tomorrow where we're going to see you for biscuit day.
44:00Well done.
44:01It was too close a call, wasn't it?
44:02Yeah.
44:03Great job.
44:04You are so good.
44:05I can't believe it.
44:06You are so good.
44:07I can't believe it.
44:08I honestly thought I'll be going home.
44:09Your cake was really tasty.
44:10I really thought I was in the validation zone.
44:11Well done, Reece.
44:13You did so well.
44:14Whenever I watch it on TV and the person's like, oh yeah, I got a Star Baker, you never know how it feels.
44:35It's just crazy.
44:36I am so happy about it.
44:37You guys have started.
44:38Oh my God.
44:39Yeah.
44:40The standard was so high to do.
44:41It wouldn't have been right if we'd send anyone home.
44:42If they can do this with cake, imagine what they can do with biscuits, bread, desserts.
44:47I'm so excited.
44:48Yes!
44:49I'm still in the bake-off!
44:50I'm in the bake-off!
44:51Tomorrow, it's back to biscuits.
44:52Yes!
44:53Woo!
44:54A thirst quenching technical.
44:55How's the milk going to stay in the car?
44:57It's just crazy.
44:58It's just crazy.
44:59I am so happy about it.
45:00You guys have started.
45:01Oh my God.
45:02Yeah.
45:03The standard was so high to do.
45:04It wouldn't have been right if we'd send anyone home.
45:05How's the milk going to stay in the cup?
45:07Has some bakers crying over spilt milk?
45:10Oh my gosh.
45:11Please need to cook.
45:12Please need to cook.
45:13And whose show-stopping biscuit masterpiece?
45:15It's cracked in half!
45:17Will put them in the picture.
45:18Usually, it's a piece of art.
45:20For a place in the next round.
45:22Hold my biscuit.
45:26And.
45:27Please eat Domino.
45:28Bring me in the middle!
45:29Yeah.
45:30It's a piece of art.
45:31Can we hang out?
45:32I want to hang out.
45:33I want to hang out with it too.
45:34It'll be in the middle.
45:35A great place in the kitchen!
45:36Yeah, I want to hang out with it too.
45:37I want to hang out with it.
45:38Yeah, you're gonna hang out with it.
45:40I want to hang out with it.
45:41I want to hang out!
45:42I want to sing it too.
45:43Do I hang out with it?
Be the first to comment