The Great British Bake Off - An Extra Slice (2014) s05e02 Episode Script
Cake Week
1 Week 2 The Tent was Red Hot, .
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and the technical was green.
Ugh! That's the weirdest thing I've ever done for a cake.
Prue, gateau vert, what on earth are you thinking? I can't believe you liked Prue's green cake, I mean, I just thought it was weird.
Spinach in a cake, you having a laugh? Um, yeah, no, I have to say, I thought the cake was a brilliant choice for the Technical.
Why did you think it was weird? What was wrong with you? Oh, hi, Prue.
Hi, Jo.
I didn't see you come in there.
So you didn't like my cake? Time for An Extra Slice! Hello and welcome.
Week 2 saw the return of Cake Week.
Terry destroyed the Eiffel Tower, Manon served up an appetising strip of plastic and Briony cried literally all the way through.
Wasn't it great? We often think that Paul's got a heart made of stone but I found an unseen moment which shows that he took the time to console Briny with a few kind words.
It's only a cake.
I know.
It doesn't make a blind bit of difference.
I know! But it was BLEEP! Oh, no! When Paul comes over to see what the bakers are up to, the key is for them to look really confident and give him a cheery welcome.
Here's Rahul.
Rahul.
Hi.
And after Anthony said he felt a bit unwell, Karen very kindly offered to take his temperature.
As ever, each week, I'll be joined by the baker who left the tent and this week, after serving up a collarless cake and failing to adequately squeeze his spinach, it was Luke who had to go.
Aww! The great news is that Luke will be joining us later in the show.
Also coming up, Tom Allen will be with us and delving amongst the bakes you've brought the studio.
Any gateaux verts out there? Show us your bakes! I said I was sorry, didn't I? Joining me to feast upon everything that happened in Cake Week, I've got a brilliant panel of celebrity guests.
Will you please welcome comedian Phil Wang.
Actor, comedian, writer and American, Rob Delaney.
And fresh from the tent, it's the Queen of Bake Off, Prue Leith.
Hello! Welcome, everyone.
Welcome, Prue.
How's the new Bake Off been for you? Actually, I think this bunch of bakers are just delightful.
I don't how they pick them because they are such nice people, such great bakers.
Do you know, the thing that's impressed me is this combination of wanting to win and yet having a great time while they're there.
It's It's really impressive.
Now, Prue, I don't know if you've ever spotted me, but I'm often wandering around near the bins outside tent looking for discarded Sticking your nose in! Sticking my nose into your cakes, Prue, that's for sure.
No, sticking my nose in for a bit of discarded footage and I've found a lovely bit, actually, that shows you really enjoying one of Paul's anecdotes.
He stuck his pet gerbil in it and put a little ping-pong ball in like a hat and took him in this plane, flew it, lost control of it over the Channel and the last time I saw him, he said they're hoping that it actually got the 26 miles and landed in France! What was going through your mind there? Do you know, I think I'd lost the will to live.
I've no idea what he was on about.
Phil, lovely to have you with us, too, and when you sit down to have a cup of tea, what's your favourite cake to go with it? I like an entire cake.
Right.
I-I'm a big banoffe pie fan, is that a pie or a cake? Well, I don't think it should be anything because I think it's disgusting.
What? You know banoffee pie was actually invented in England.
Oh, I remember that.
People always think it's American, don't they? Do they? Something that bizarre should be Something that Well Yeah, something that sweet and sticky and bad for you.
Now, Rob, lovely to see you, too.
Good to see you.
Now, where do you stand cake-wise, are you a fan? Oh, a massive fan, yeah.
I don't know if it's sacrilege, I don't know where this fits into the cake schema, but I love ice cream cake and whenever I visit home, which I recently just did, my mum makes my favourite ice cream cake and I gobble it up and I don't share it.
Yeah, that's my favourite kind.
So an entire cake for you to.
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? An entire cake, please.
Nice hair, by the way.
You're sort of channelling Don Draper there.
Yeah, it's not, this isn't This is real hair, but it's not the real colour nor are these, this is for a movie/film.
Is it a movie about an Elvis impersonator? Yeah, it could be.
Thanks, guys.
Let's get back to the tent now and remind ourselves what happened in Cake Week and if you haven't watched the main show and don't want to know what happened, Rahul Spoiler alert.
Beep, beep, beep.
Week 2 in the tent - and it was a scorcher.
Oh, Lordy, Lordy, it's hot.
The bakers struggled to keep their cool I shall have to caramelise me nuts a bit quicker.
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in the tray bake Signature I really hope they taste OK.
So do I, cos they look hideous.
I know! .
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before being baffled This is absolutely ridiculous.
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by Prue's technical.
It's a little ring of beauty.
It's a bit puddingy, to be honest.
As temperatures rose in the Showstopper Oh! .
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everyone got hot under the collar.
Whoa! Luke left the tent .
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and Rahul was crowned Star Baker.
So, Week 2 in the tent, and we have a new Star Baker, it's Rahul! Hooray! You must be delighted, Rahul.
Yeah.
Rahul pulled off a hat-trick of brilliant bakes.
Paul said his lemon and cardamom tray bake tasted beautiful, he came second in the Technical and his chocolate orange layer cake stunned the judges in the Showstopper.
Prue, now, Rahul, he produced some incredible bakes this week, didn't he? I know, in spite of the fact that he never stops talking.
I mean, he's brilliant and then he manages to do all that.
Finish on time, perfect.
I mean, he is an amazing baker.
Phil, are you a fan of Rahul's? Yeah, I like Rahul.
I feel I can relate to him.
I was also good at school.
I like any scientist baker cos he obviously understands because he's a physicist, right? So he understands cake, like, at an atomic level.
Yeah.
He should be able to build a gateau from the nucleus up.
I'm so intrigued to see that.
Now, as we know, Rahul went into Cake Week with all his usual optimism.
I am going to run out of time today so, warning, spoiler alert, beep, beep, beep.
And during the Showstopper, Rahul worried that his prediction was coming true.
So, I'm just going to do it little bit earlier then put it in the fridge for a bit, just to set it a bit.
But I quite like Swiss meringue buttercream because it's quite good to do the coating and creme au beurre is quite similar, so it's very good to stack things up together.
So that's why I'm doing two buttercreams.
But, again, if I run out of time, I might not do the creme au beurre and just literally do everything in Swiss meringue buttercream.
Very succinctly put.
His Showstopper was an incredible construction with two chocolate collars and delicate chocolate shards, which managed to remain intact despite the heat.
That impressed Paul so much he awarded Rahul a coveted Hollywood handshake.
Rahul, could you come here a minute, please.
I've never given a handshake for a Showstopper before.
Thank you.
That is a fantastic cake.
Well done, Rahul.
That was the first ever Hollywood handshake in a Showstopper! Now, having produced a disappointing tray bake in the Signature followed by a middling technical, Manon really pull things back in the Showstopper.
She showed off her wide range of skills by producing a show-stopping cake that not only had a chocolate collar, but also a fully plumbed-in tap.
Now, Prue, you and Paul were very impressed by her almond Princess cake, which included a very special ingredient.
What's going on, Why wasn't this taken off? What did you make of that, Phil? I thought it was pretty sneaky from old Manon.
Did you? Because it made it look she'd tried to style out that she'd run out of time, but what she really knew was, it's going to be fine and Paul will, for some reason, not care.
It seemed like there was a glint of violence Paul's eye when he noticed, I was worried he was going to attack her and when he didn't, I just breathed a sigh of relief.
Well, let's chat about the Signature Challenge, shall we, to make a tray bake.
Prue, there are times when your years of expertise just come shining through.
Let's have a look.
Tray bake, as the name implies, is baked in a tray.
Now, this week, courtesy of Kim-Joy, the tray bake Signature saw one of our first unusual ingredients.
Pandan, a plant used a lot in Southeast Asian cooking.
You weren't familiar with it, were you, Prue? I had never heard of it.
It was a bit embarrassing, but I had never heard of it.
Anyway, it tasted great, so I don't think I'm going out looking for it, though.
I grew up with pandan.
I'm from Malaysia and so it's big in Malaysia.
I've had it in cakes and puddings my entire life until I left Malaysia, um When you were three years old? I left when I was 16.
Ah! I've just put a lot of effort into this accent.
Onto Briony, who started as she meant to go on, crying.
Her Spanish-influenced turron and orange tray bake unfortunately looked a bit of a mess.
Now, Rob, Briony does like a good cry, doesn't she? Do you like seeing raw emotion in the tent or do you prefer a baker with stiff upper lip? I do, yeah, I would never make fun of her for that.
I mean, I cry at work.
I think if you don't cry at your job at least every other day, you probably don't really care about it, so, when she cries, it tells me that she's putting her heart and soul into something and I'm probably going to enjoy it.
I think it's a sign of weakness.
OK, Cake Week saw the battle of the Black Forest tray bakes, as both Ruby and Dan went for the classic retro combo of cherries, chocolate and cream.
Phil, would that have bothered you? I think it's a smart tactic.
What you have to do, it's like an optimisation problem, right? If you can identify the most technically unable baker and always choose to do the same thing, you'll always be at least not last.
But also, it's going to happen, innit? There's only so many cakes.
You know? I don't know So, in the end, it was Dan who emerged victorious after his Black Forest tray bake won him the first Hollywood handshake of this new series! Bamba bamba.
I'd forgotten about these guys.
Now, onto the Technical Challenge, which Prue, you chose this week.
The bakers didn't seem terribly familiar with it.
Let's have a look.
It was apparently Impressionist painter Monet's favourite birthday treat.
I mean, I prefer a Wimpy myself followed by a film but, you know, each to his own.
The recipe required a genoise sponge and a few of the bakers had to restart theirs, including Karen.
Here's the moment she realised something was wrong with her mixture.
Oh! I know what I've done wrong.
It seems I should have done something with this and I didn't and I don't know whether I should have separated the eggs.
This is not going to go well.
But anything can happen in Bake Off and maybe, just maybe, Karen would turn things around.
In 11th place we have this one, Karen.
Oh! Now, where would you hear about a cake like that? Is there a book, Famous Painters' Favourite Cakes? No, there isn't.
There's a book about Monet with this cake in it.
Oh, right, OK.
Right.
It was impossible to make it exactly like he said but it was close.
Well, let's leave the final word on the Technical Challenge to Terry.
What did he think of it? It was technical and it was a challenge.
Job done, Prue, I think.
Congratulations.
Now, he's been a real hit, actually, on social media.
Here's a typical tweet: Phil, would you protect Terry and his horse? Um Well, his horse is pretty useless, static.
Yes.
It doesn't seem to be that violent a horse.
But yet we met that horse for, what, a few frames in one episode a week and half ago and he's still in our hearts.
Made an impression, that horse.
God, I love that horse.
Now, during the Technical Challenge, we saw Noel present Sandy with an award.
So, I thought I'd give out a few awards.
First, the award for fastest mixing of something in a bowl and the winner is .
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Dan! The next award is for widest eyes when looking at a genoise sponge.
And the winner is .
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Dan! And finally, the award for the biggest overreaction to taking a sponge out of a tin.
Yeah, you guessed it, Dan! It wasn't even the whole tin, just the base.
Now, Rahul, have you ever taken a sponge out of a tin? Yeah.
OK, coming up, we'll take a look at what you've been baking in your kitchens at home.
Back in a bit.
Welcome back.
I'm joined by Phil Wang, Rob Delaney and Prue Leith to pick over the crumbs of Cake Week.
To be honest, I was hoping to do a bit of knitting during that break, but I've lost one of my needles.
Must have dropped it in the tent.
I wonder if any of the bakers came across it.
Looking like it's not done yet.
Now, as you know, there's an added ingredient to this series - it's Bake Off: The Professionals presenter and Bake Off super fan, Tom Allen! Hello! Hello, Jo! Hello, welcome to the show.
Lovely to be back.
Hi, everyone, hi! Good evening, hello.
Now, Tom, before we launch you into the audience Which I'm excited about! Are you? No Yes! Well, I might launch you myself one week, we'll see how it goes.
But I'd love to hear what you thought of Cake Week.
Well, what a wonderful second week it's been.
And I do think we're starting to get to know these bakers, although I do think we're still scrabbling around the details of what they're really like.
Take, for example, Ruby.
Now, Ruby, I think, is quickly emerging as somebody who's going to be a gay icon.
The reason I say this is, well, first of all, let's talk about her friendship with Dan.
Is it a friendship, or are they enemies? I'm sure we can all remember the moment when Ruby took out her cake and went, "Oh, it's huge!" and all Dan had to say was, "Oh, good luck cooling it!" So unkind, so uncalled-for! It's like watching Mean Girls, but with more Genoise sponge.
They should be friends, of course, because they're both so dramatic! Like, who can forget Dan when he said, "Ohh, the conditions we're working in"? Dan, it's a cake competition, it's not Vietnam! I mean, Ruby seems like one of those gifts you get on social media - you know, she's always coming out with these wonderful phrases.
My favourite was when she went, "Ain't nobody got time to make marzipan!" She is so intriguing, I find! Then we come on to Manon.
Now, I have a few theories about Manon.
And this week, I think that she's not actually French.
I think it's a ruse, I think she's from Catford.
Here's the reasons why - she's wearing a Breton top at one point.
I mean, come on, Manon, it's too obvious, that's the sort of thing I would wear if I was pretending to be French.
And then the words she uses are words we use anyway, like au pair, and then the numbers, un, deux, trois, quatre, cinq, six - I mean, we can all do that, Manon, you're not fooling anybody! At one point, she just made up a number, going, "Quatre-vingt vingt ca-ca-vin" Manon, you're going to get discovered! It's almost like she's in witness protection, and the only research she did was just to watch a couple of episodes of Allo, Allo.
And then, she took us to that farm she grew up on, which last week she told us was an egg farm - whatever that is! Well, we went there and the only animals there were animals that don't lay eggs! Like, there was a kangaroo! Can you see the kangaroo? Look, there's a kangaroo behind the tree! But my favourite bit is when we get glimpses of the bakers' home lives.
And for me, this week it was all about Jon.
We went to Jon's house and we saw that when he opens his wardrobe, what you get there is a migraine! Look at all those Ugh! My eyes! It's making me feel sick! But no, they're all so intriguing, and I love getting to know them, and I'm so excited to get to know them more next week.
Aww, thanks for that, Tom, that was lovely.
Pleasure.
Prepare to be amazed now, as we take a look at some of the baking that's been going on in kitchens throughout Britain and beyond.
Claire from Rotherham was asked by her 12-year-old daughter for a birthday cake in the shape of a Minion from the film called .
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Minions.
Here's a reminder of Claire's inspiration.
Perhaps the most noticeable feature being its one large, central eye.
And studying this carefully and then putting in several hours of hard work, let's admire Claire's magnificent effort.
A creature with TWO very distinct eyes.
But apart from that, Claire, it's practically identical.
Beth opted to make some cakes she found in the section of her recipe book marked "simple".
She was aiming to create these delightful penguins.
After three trips to the supermarket for reinforcements of black icing, Beth asked the question, "How do you get the icing as neat as the picture?" While we asked the question, "Why have you made cakes that look like lumps of charcoal?" Beth assures us they tasted absolutely delicious.
And who am I to doubt her? Although I do.
Finally, what else but a hedgehog cake? Remember what everyone's always aiming for? Yes, let's have a look.
You probably also remember how everyone always fails to achieve this.
But a splendid .
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a splendid effort there from Claire, well done.
I love looking at your pictures, so keep sending them in using the hashtag #ExtraSlice, or go to Details at the bottom of the screen.
Now, there's no putting this off any longer.
It's time to go and have a close look at the bakes brought along by the audience.
Go on, Tom.
Oh, good! OK, I'm just going to borrow this expensive prop, if I may, Jo.
Yes, do take that.
Beautiful, beautiful bit of prop here.
OK, so, we're going to start off with Tessa and Corinne.
Now, where are Tessa and Corinne? Put your hands up.
You're here! Stand up, you guys, lovely to have you here.
Now, you are Tessa, is that right? That's right.
You're the mother of Corinne, is that right? Yes, correct.
Welcome to the show, lovely to have you here.
Tessa, tell us, what have you made? I've made a cucumber sandwich cake.
Oh! Made with cucumber sponge and gin icing.
Tessa, that's wonderful! How long did that take? About three days.
Three days! That is so impressive, isn't it, Corinne? Very impressive.
Let's talk about what you brought.
It's, um, a Victoria sponge from a box.
A Victoria sponge from a box.
Yeah.
Just like Queen Victoria loved herself, of course.
So, a Victoria sponge from a box.
Now, just looking at the two there, it doesn't look like your mum's rather outdone you there, Corinne.
No, I don't think so! Is that something that has happened a lot during your life? Has she always been very competitive with you? Oh, yeah, all the time.
All the time? We haven't got time to talk about that, what a shame! How intriguing! Anyway, sit down.
No, thank you very much, Tessa.
Beautiful, beautiful! Now I'm looking for Sarah.
Where's Sarah? Sarah's over here.
Rob, cameraman, come over, quickly.
And Rich, with the wires.
He holds the wires for a living! Get up! Now, Sarah, so lovely to have you here.
Now, this is an extraordinary cake.
Now, firstly, tell us, where are you from? I'm from West Yorkshire.
Whereabouts? Bradford.
Bradford! What a shame.
No, lovely place.
So, Sarah, what is this you've baked for us? So, this is a cake, but it's in the form of bread.
Mmm And it's got Paul Hollywood laid on top.
When you say it's in the form of bread, I don't think anybody's looking at the bread bit of that.
It is a little bit cheeky.
That's an interesting way to hold a rolling pin, wouldn't you say? Can we have a look at the back view? I was going to say, there's a very interesting detail to this, if we turn this round, Sarah.
Shall we just turn this round? I was rather hoping.
Now, let's have a look.
Oh! It seems like you've put in a lot of work .
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on the detail there, Sarah.
Um, Prue, would you say that's an authentic replica of Paul? And I'd know, of course! Lovely, thank you very much.
Sarah, everyone! Beautiful.
Where's Holly? Where's Holly? Holly, Holly, Holly Holly is over here! Holly, stand up.
Lovely to have you here.
Where have you travelled from today, Holly? Sheffield.
Sheffield! Now, what have you made for us here? Um, it's a healthy cake.
One slice of it contains all of your five-a-day.
Mmm! That's just what I want when I have a slice of cake! So it's got what, cabbage in it and stuff? It's got one layer which is apple and kale Mmm! .
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one layer that's spinach and coconut Tom, stop talking to her, immediately! What other things have you made like this? Um, I do, like, a food blog, so I've done OK, she's one of those! Sit down, thank you! This is good, by the way.
What is this, is this supposed to be a unicorn? Yeah.
It's not though, is it? It's just a tube with a horn on the top.
Do you think it's great? Yes! All right, fine! Now, where's Nathaniel? Where are you, Nathaniel? Oh, behind me.
Nathaniel, stand up, stand up.
Lovely to have you here, Nathaniel.
Are you having a lovely time? Yes.
Good! And what is this? This is amazing! It's like a cheat meal.
A cheat meal? Yeah.
So it's supposed to be a meal, but it's actually a cake? Yeah! Talk us through what it's made of.
So, the burger is cookies and cream cake.
Oh! The chips is lemon cake, Yeah, what is that? No, that's just plastic.
That's cheating! It is amazing, that's incredible.
All right, thank you, Nathaniel.
Where's Zoe? Zoe, where are you? Zoe, stand up, don't worry, don't worry! Now, we've got some interesting Rich That never happened on Challenge Anneka, did it? That's what I compare this bit to! Now, Zoe, welcome to the show.
How are you? Very well, thanks.
Rich, what are you doing?! I'm sorry about this.
This looks lovely.
Um, now Now, what on earth have you made here? This looks delicious, I mean! Black olive and dark chocolate cake.
What the hell are you talking about?! Well, it was Unusual Flavours Week, with the spinach and pistachio, so I thought It's always unusual! Well, yeah! Candied black olives in the top there as well.
Mmm, delicious.
Just like a pizza! OK, just a second, let's take it up from this beautiful, beautiful foil base.
Mmm, do you remember those from children's parties when you were nine? Now, do you like the idea of this? No, I don't.
OK, fine Can't please everybody! Have you made this cake before? Every night this week, trying to get it right.
See, the bark's nice, the chocolate's nice.
That's nice, cos that's chocolate! Sure, with olives and almonds in.
Phil, what do you think? Now, I have this chocolate here that's got the olives in it, and at first I thought, "Oh, wow, nice, interesting taste," then I realised I hadn't tasted the olive yet.
But then But it mellows out real nice.
I'm amazed, because I thought it would be horrible.
- It's delicious.
- Thank you! Oh, well, I take it all back! And Rob, what are your thoughts? Yeah, the bark - I didn't think I'd like the bark, and I quite do, yeah, so, thumbs up! Oh, well done, Zoe, everyone! Yeah, well done, Zoe.
And I'm now delighted to announce that this week's studio Star Baker is .
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Tessa! Tessa, everyone! Tessa and Corinne! And then, I think Now, sadly, I'm afraid it falls to me now to announce the baker .
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who will be leaving the studio.
The baker who will be leaving the studio this week is .
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Holly, who made that horrible five-a-day cake, it was so rubbish! Give it up for Holly! Someone hug her! Someone hug her, like they do on the programme! Aww! Let's give it up for all the people who brought in wonderful studio bakes today.
Thank you so much! Thank you so much, thank you so much.
Thanks, Tom.
This week's gateau vert technical demanded a range of skills from the bakers, so when I heard Phil and Rob were going to be on the show, I thought I'd love to see them squeezing spinach water through a sack.
So, Rob and Phil, your task is to extract as much spinach water from your blended spinach as you can, by squeezing your sacks.
Now, the winner is whoever has the most amount of spinach water in their jugs when I say, "Time's up.
" So, on your marks, get set, squeeze your spinach! Come on, squeeze, squeeze! Oh, boy! Oh, lovely! Rob, that's a bit too gentle, like you're milking a cow.
Come on, give it some welly! Well, I start slow.
OK.
I feel like I've murdered a Martian.
I think Phil is leading by a small "bleugh!" at the moment.
Yeah.
Five, four, three, two, one! Right, Prue, you're judging.
Which is the fullest jug, Prue? Well, this is, and that absolutely astonishes me, because I thought you looked so much more efficient, and calm and more on the ball.
But you won.
Yeah! Well done, Rob.
I'm sure your family will be very proud of you.
I think they will be! Coming up, we'll be meeting the second baker to leave the tent - the lovely Luke will be here in the studio.
Join us after the break.
Welcome back to An Extra Slice.
Phil Wang, Rob Delaney and Prue Leith are still here, eagerly anticipating the arrival of the baker who left the tent this week.
Let's give a warm welcome to Luke.
Nice to see you.
Have a seat.
Welcome to An Extra Slice, Luke.
Have you recovered yet? Oh, not quite from that disastrous Showstopper that I managed to Produce, but, yeah.
It's been a crazy few months.
In a good way? In a good way, yeah.
Yeah.
Absolutely.
Now, you're a civil servant by day, and as well as finding time to bake, you're also a techno DJ.
Is it for young people? I'm sure it is.
Do you ever get them all mixed up, like open up your turntable and then find a pavlova instead of a 12 It's happened once or twice before, yeah.
Yeah, once or twice.
And do you listen to music while you're baking? Yeah, I tend to have it on most of the time.
Yeah, it depends what I'm kind of baking as to what music I've got on.
So if I am, like, kneading bread, you need a bit of energy, we'll get something more upbeat, a bit of dance music.
Might be a bit more low-key if we're just doing some neat icing.
Because I have this habit, I don't know what it is, this weird habit, if I hear a beat I just tap instantly to it? So if you're trying to pipe very intricate work, last thing you want is, like, techno music blasting out in the kitchen, you know.
You want a bit of like Stevie Wonder, or bit of Motown, chill it out a little bit more, you know, bring that tempo down a bit.
I can see an album down the road I can see that now, yeah.
So let's talk about Cake Week.
Because you said that you'd practised a lot, so are you feeling pretty confident about your lemon and poppy seed tray bake? Yeah so that's the one bake which I was really hoping to, like, carry me through.
And then on the day, for some reason, it just didn't rise, it was just not baking in the middle, which meant I had to leave it in longer and then it went dry.
And Prue said it's tough as old boots, but, yeah.
Yeah, absolutely.
Now, watching you during that challenge, I wondered if the icing on your tray bake had come loose? I mean, I'm only asking because at one point we saw you sticking the top of it on with Sellotape? You weren't supposed to show that bit.
What is that for? That's to do with your fancy decoration at the end, so you put those little acetate strips on, the idea is you can then sort of sprinkle over some glitter and then lift them very carefully off and what you should have is a nice perfect It didn't go badly - they looked lovely.
It kind of worked.
Well, onto the technical, which as we know was Prue's take on the artist Monet's favourite birthday treat.
Now, you ran into trouble when you started trying to slice your sponge, let's have a look.
That is bad.
Very bad.
It's a shame you didn't use your Sellotape to stick it back together.
And also, you seem to be trying to cut it with a frying pan there which is a bit weird.
But you made the brave decisions to start all over again, even though the clock was against you, which I really admired.
That bit that had the hole in it, couldn't you, like, scrape a bit off the middle bit and then just like mould it in with your hand, and then? Sorry, Prue.
No! Well, you can't put anything past Paul and Prue.
They know everything there is to know about it.
You cannot pull anything, you know? Would you have noticed that? Yeah.
You know, Biscuit Week, if you get a bad biscuit and try hiding it at the bottom, they'll just go and try that biscuit right at the bottom.
They know it's there.
It's like alarm bells are going off.
That'd make me homicidal.
Now, we have to talk about the Showstopper.
You went for a raspberry and white chocolate collar cake, using a whipped fresh cream crumb coat.
I love a bit of alliteration, don't you, cake people? And it's fair to say, Luke, that the bake, sorry, didn't go quite to plan.
Let's remind ourselves.
I'm sorry! It's just melting like crazy.
Absolute nightmare.
Oh, it's just all completely melted.
It's not set.
My hands are so warm, as well.
I can't even touch it.
Well Paul and Prue'll be saying, "I thought this was Art Deco!" More like art nightmare.
Well, even though you didn't manage a collar, it wasn't all bad, because, Prue, you did say that the flavour was delicious, didn't you? Well, it was! It was It couldn't not have been good, I mean, when you think of the ingredients - white chocolate, raspberries and whipped cream.
It was just beautiful.
And you brought a touch of Vegas to the tent in Biscuit Week, with your Las Vegas-inspired biscuit selfie Showstopper.
Were you pleased with how that came out? Yeah, I was very pleased, because, sort of, at home it had been taking me about eight hours to do, and it was only a four-hour challenge, so the big issue number one was am I going to get this completed in time? So I was happy just to have Just you have got it on there done within the time limit.
Second was obviously the flavours, and the bake, so, yeah, I kind of met the objectives, I think, for what I set out to achieve.
There were some issues of, maybe it did or did not look like me, but .
.
it's up to interpretation It certainly looked like Vegas.
It did look like Vegas behind, which was good.
So, yeah, I think that was probably what I'm most proudest about.
Do you think it looked good? Yeah, you know, it looked like Vegas, which I don't really care for.
So, er, I was like, "There's that place I don't like, but it looks tasty!" It's been suggested to me it looked a little bit like Robert Mugabe.
I'm not saying either way that that is my feeling.
No comment.
Now, Luke, here on extra slice, we do give you the opportunity to have another go at a bake you did in the tent.
So what did you decide to do? Erm Yeah, I went For all my sins I went and did the two-tiered chocolate collar cake again.
Well done! Yeah.
Tom, I hope you haven't eaten any of it.
Here's Tom bringing in Luke's redemption cake.
Don't drop it! Good work.
That is amazing.
That walk was almost religious, Tom.
Last week, she did wagon wheels! I think it looks absolutely amazing.
What do you lot think? Beautiful.
It is beautiful, isn't it? Fantastic.
Luke, can I ask you, did you change anything in the recipe? Yeah, so, every bit of feedback that yourself and Paul gave me, I took on board, and one thing I was to make sure that I did not do with this cake is use the fresh cream again, because that stuff gives me nightmares, still.
So I've gone with a white chocolate buttercream, instead.
It's a little bit more strong.
Yeah, absolutely.
Just didn't want no more OK, so Luke, while the panel are tasting it and preparing to give their verdict, here's a little something to calm your nerves.
OK? Everybody up! Yeah, we need to try and do this better OK, have you tasted it, guys? OK.
Thank you.
Sorry, that was cut really badly.
It's just come out the fridge so it may be a little cold.
OK, everyone.
Yeah, OK! Yeah, all right! All right! Oh, my God.
We turned into a club for a minute, there, didn't we? Who should we? Let's start with you, Phil, you're looking very satisfied, there.
What was that like? Oh, it was great.
I liked it a lot.
And, Rob, you look a bit disturbed? No, it's magnificent.
I'm disturbed that I didn't get a larger slice.
It's magnificent and want to eat more.
There's lots of raspberries, which you need, because there's lots of icing and it's very sweet.
And it's The cake is very good.
It's perfect.
Thank you.
Really good.
Well, fantastic.
Well done, Luke.
That's absolutely brilliant.
Well done! OK, time for a quick break.
But stay with us, Luke, because when we come back, Tom is going to tell us what memories he'll take away from your time in the tent.
I'm sure that'll be enlightening.
Join us in a bit.
Welcome back to the final part of the show.
Everyone's here.
Tom, Luke and, of course, Phil, Rob and Prue.
OK.
Now, time to hear from some top celebrities because Tom's been in touch with them to find out all about their favourite cakes.
Yes.
Who've you heard back from this week? The first person I heard back from was Tour de France winner, a great friend of mine, Geraint Thomas, is that how you say his name? A great friend who knows him well!? Um, sport, isn't it? So, anyway! He said "Carrot cake is my favourite because I like it a lot.
" "It has to be moist and dense, though.
"I love the Welsh cake but not if they are a bit dry.
"They have to be moist and dense.
" OK.
He speaks exactly like that, as well.
Oh, my goodness, what are the chances? Well, he's my best friend, of course, I would know that.
The next person we heard back from was Bobby Davro! Ooh! Now, Rob, do you know who Bobby Davro is? No.
Bobby Davro's favourite cake is a cheesecake ! Oh! Interesting, right, I wouldn't have thought that, Luke.
And I'd say that's more of a dessert than a cake, wouldn't you? Don't answer, you're not on the show any more! Oh.
No, no, no.
Oh, I feel like I'm a DJ in a club with you.
The next person is Big Narstie, and he said, "White choc gateau with butterscotch filling.
"It's new to the world, who's had that yet?" Well, we'll ask the questions, thank you, big Narstie! Anyone had it? Sounds like Big Narstie, he likes big things that are very sweet.
Prue, I'm not going to ask you how you know that! Ah! Something on my finger.
Oh, I'm sorry.
Don't be sorry.
Something there could have got onto it.
Oh, that's what it is.
Sorry.
Ah, getting on very well, aren't they! Be careful, Luke.
Prue Leith! Prue is sharper than her angular jewellery I've just been sassed by Prue Leith, and I enjoyed it! Join me next week when I'll be telling you what Michael Buerk likes about fondant fancies.
Thanks, Tom, can't wait.
Of course, one of the things about Bake Off we all look forward to is seeing what Prue's wearing around her neck.
I mean, this week, it looked like you were carrying around a portable version of that game, Beat The Buzz.
You've got quite an array of striking necklaces, haven't you, Prue? I think I have something like 200 necklaces, and I can never give any of them away or throw them away.
Actually, I did sort out 34 that I hadn't worn for ten years, and I gave them to the local fete, and they couldn't sell them either! Your necklaces have been attracting quite a bit of attention online.
Did you know that? Lana tweeted this picture of her friend's take on one of your necklaces.
And they've actually given me an idea for my own Technical Challenge which I'm going to set you guys now.
Rob and Phil, and Tom and Luke, we have some trays here.
So, if you'd like to pass that over between you.
Here you are, Phil and Rob.
So, I'd like you to have a go at making a necklace for Prue.
So, ready, steady, make! Ooh, ooh.
Oh, Luke! You've done this before.
Bit too short.
Phil, you're looking very serious over there.
Don't distract me, Jo.
Oh.
I'm making This is going to be my greatest artistic achievement.
This is really scientific, he's doing it with great care.
I'm going for symmetry! Oh, my goodness, look at this.
Now, you haven't got much time left because I'm aware of the audience gradually losing the will to live! Just being generous to you.
That is fantastic.
Thank you, Prue! Finally, somebody's acknowledged how great I am.
Luke, is this what you imagined life would be like after you left the Bake Off? Oh, I say ! Oh! Is it time? In case you get hungry.
OK, audiences, if you'd like to count down with me, from five Four, three, two, one.
.
Finito! Right, Phil, can you put yours on? It's a little, er It looked better on the table! And Prue, will you please choose your favourite necklace? Prue, my one? It's got to be yours.
Prue! Thank you so much.
Congratulations, hand it over.
Prue, you're so kind.
Please give that to Prue.
Oh, wow.
So, well done, Tom, and not so well done, losers! Now, Tom, what do you take away from Luke's time in the tent? Well, I think we all shared the opinion that it's been wonderful to watch Luke in the tent.
You're always smiling, with the best attitude.
You were so thrilled Prue and Paul were even tasting your bakes.
So humble.
Then you go on those lovely walks, let's have a look at one of them.
Are you all right? Yeah, I'm losing my jeans.
You put dogs in jumpers, what's not to love about this man? You're intriguing, you've got the best attitude, and you've been an absolute delight so I'm so thrilled that we got to see there, so, well done.
Thank you.
So, Luke, we are really sorry to see you leave the tent so soon.
How would you sum up your time on Bake Off? It has been the best experience of my life.
I never thought in a million years I would ever get the opportunity to go in there.
I've made 11 new, great friends.
It was absolutely shattering, it nearly finished me off at times but so worth it.
It has been an absolute pleasure to have you here with us, and we've made you one of our special cakes which Tom, God bless him, is bringing over in a very reverential way, Tom.
Well done.
Carefully.
OK, so .
.
let's just have a look, there we go.
That's you with your Las-Vegas-inspired Biscuit Selfie and your Yorkshire gingernut biscuit on your DJ decks.
So, ladies and gentlemen, will you please give Luke a Great British send-off! So, that's it for this week.
A big thank you to Tom, the Mariachis, all our studio bakers, Luke and, of course, our celebrity panel, Phil Wang, Rob Delaney .
.
and of course Prue Leith.
Join me at the same time next week.
Till then, goodbye.
.
and the technical was green.
Ugh! That's the weirdest thing I've ever done for a cake.
Prue, gateau vert, what on earth are you thinking? I can't believe you liked Prue's green cake, I mean, I just thought it was weird.
Spinach in a cake, you having a laugh? Um, yeah, no, I have to say, I thought the cake was a brilliant choice for the Technical.
Why did you think it was weird? What was wrong with you? Oh, hi, Prue.
Hi, Jo.
I didn't see you come in there.
So you didn't like my cake? Time for An Extra Slice! Hello and welcome.
Week 2 saw the return of Cake Week.
Terry destroyed the Eiffel Tower, Manon served up an appetising strip of plastic and Briony cried literally all the way through.
Wasn't it great? We often think that Paul's got a heart made of stone but I found an unseen moment which shows that he took the time to console Briny with a few kind words.
It's only a cake.
I know.
It doesn't make a blind bit of difference.
I know! But it was BLEEP! Oh, no! When Paul comes over to see what the bakers are up to, the key is for them to look really confident and give him a cheery welcome.
Here's Rahul.
Rahul.
Hi.
And after Anthony said he felt a bit unwell, Karen very kindly offered to take his temperature.
As ever, each week, I'll be joined by the baker who left the tent and this week, after serving up a collarless cake and failing to adequately squeeze his spinach, it was Luke who had to go.
Aww! The great news is that Luke will be joining us later in the show.
Also coming up, Tom Allen will be with us and delving amongst the bakes you've brought the studio.
Any gateaux verts out there? Show us your bakes! I said I was sorry, didn't I? Joining me to feast upon everything that happened in Cake Week, I've got a brilliant panel of celebrity guests.
Will you please welcome comedian Phil Wang.
Actor, comedian, writer and American, Rob Delaney.
And fresh from the tent, it's the Queen of Bake Off, Prue Leith.
Hello! Welcome, everyone.
Welcome, Prue.
How's the new Bake Off been for you? Actually, I think this bunch of bakers are just delightful.
I don't how they pick them because they are such nice people, such great bakers.
Do you know, the thing that's impressed me is this combination of wanting to win and yet having a great time while they're there.
It's It's really impressive.
Now, Prue, I don't know if you've ever spotted me, but I'm often wandering around near the bins outside tent looking for discarded Sticking your nose in! Sticking my nose into your cakes, Prue, that's for sure.
No, sticking my nose in for a bit of discarded footage and I've found a lovely bit, actually, that shows you really enjoying one of Paul's anecdotes.
He stuck his pet gerbil in it and put a little ping-pong ball in like a hat and took him in this plane, flew it, lost control of it over the Channel and the last time I saw him, he said they're hoping that it actually got the 26 miles and landed in France! What was going through your mind there? Do you know, I think I'd lost the will to live.
I've no idea what he was on about.
Phil, lovely to have you with us, too, and when you sit down to have a cup of tea, what's your favourite cake to go with it? I like an entire cake.
Right.
I-I'm a big banoffe pie fan, is that a pie or a cake? Well, I don't think it should be anything because I think it's disgusting.
What? You know banoffee pie was actually invented in England.
Oh, I remember that.
People always think it's American, don't they? Do they? Something that bizarre should be Something that Well Yeah, something that sweet and sticky and bad for you.
Now, Rob, lovely to see you, too.
Good to see you.
Now, where do you stand cake-wise, are you a fan? Oh, a massive fan, yeah.
I don't know if it's sacrilege, I don't know where this fits into the cake schema, but I love ice cream cake and whenever I visit home, which I recently just did, my mum makes my favourite ice cream cake and I gobble it up and I don't share it.
Yeah, that's my favourite kind.
So an entire cake for you to.
.
? An entire cake, please.
Nice hair, by the way.
You're sort of channelling Don Draper there.
Yeah, it's not, this isn't This is real hair, but it's not the real colour nor are these, this is for a movie/film.
Is it a movie about an Elvis impersonator? Yeah, it could be.
Thanks, guys.
Let's get back to the tent now and remind ourselves what happened in Cake Week and if you haven't watched the main show and don't want to know what happened, Rahul Spoiler alert.
Beep, beep, beep.
Week 2 in the tent - and it was a scorcher.
Oh, Lordy, Lordy, it's hot.
The bakers struggled to keep their cool I shall have to caramelise me nuts a bit quicker.
.
.
in the tray bake Signature I really hope they taste OK.
So do I, cos they look hideous.
I know! .
.
before being baffled This is absolutely ridiculous.
.
.
by Prue's technical.
It's a little ring of beauty.
It's a bit puddingy, to be honest.
As temperatures rose in the Showstopper Oh! .
.
everyone got hot under the collar.
Whoa! Luke left the tent .
.
and Rahul was crowned Star Baker.
So, Week 2 in the tent, and we have a new Star Baker, it's Rahul! Hooray! You must be delighted, Rahul.
Yeah.
Rahul pulled off a hat-trick of brilliant bakes.
Paul said his lemon and cardamom tray bake tasted beautiful, he came second in the Technical and his chocolate orange layer cake stunned the judges in the Showstopper.
Prue, now, Rahul, he produced some incredible bakes this week, didn't he? I know, in spite of the fact that he never stops talking.
I mean, he's brilliant and then he manages to do all that.
Finish on time, perfect.
I mean, he is an amazing baker.
Phil, are you a fan of Rahul's? Yeah, I like Rahul.
I feel I can relate to him.
I was also good at school.
I like any scientist baker cos he obviously understands because he's a physicist, right? So he understands cake, like, at an atomic level.
Yeah.
He should be able to build a gateau from the nucleus up.
I'm so intrigued to see that.
Now, as we know, Rahul went into Cake Week with all his usual optimism.
I am going to run out of time today so, warning, spoiler alert, beep, beep, beep.
And during the Showstopper, Rahul worried that his prediction was coming true.
So, I'm just going to do it little bit earlier then put it in the fridge for a bit, just to set it a bit.
But I quite like Swiss meringue buttercream because it's quite good to do the coating and creme au beurre is quite similar, so it's very good to stack things up together.
So that's why I'm doing two buttercreams.
But, again, if I run out of time, I might not do the creme au beurre and just literally do everything in Swiss meringue buttercream.
Very succinctly put.
His Showstopper was an incredible construction with two chocolate collars and delicate chocolate shards, which managed to remain intact despite the heat.
That impressed Paul so much he awarded Rahul a coveted Hollywood handshake.
Rahul, could you come here a minute, please.
I've never given a handshake for a Showstopper before.
Thank you.
That is a fantastic cake.
Well done, Rahul.
That was the first ever Hollywood handshake in a Showstopper! Now, having produced a disappointing tray bake in the Signature followed by a middling technical, Manon really pull things back in the Showstopper.
She showed off her wide range of skills by producing a show-stopping cake that not only had a chocolate collar, but also a fully plumbed-in tap.
Now, Prue, you and Paul were very impressed by her almond Princess cake, which included a very special ingredient.
What's going on, Why wasn't this taken off? What did you make of that, Phil? I thought it was pretty sneaky from old Manon.
Did you? Because it made it look she'd tried to style out that she'd run out of time, but what she really knew was, it's going to be fine and Paul will, for some reason, not care.
It seemed like there was a glint of violence Paul's eye when he noticed, I was worried he was going to attack her and when he didn't, I just breathed a sigh of relief.
Well, let's chat about the Signature Challenge, shall we, to make a tray bake.
Prue, there are times when your years of expertise just come shining through.
Let's have a look.
Tray bake, as the name implies, is baked in a tray.
Now, this week, courtesy of Kim-Joy, the tray bake Signature saw one of our first unusual ingredients.
Pandan, a plant used a lot in Southeast Asian cooking.
You weren't familiar with it, were you, Prue? I had never heard of it.
It was a bit embarrassing, but I had never heard of it.
Anyway, it tasted great, so I don't think I'm going out looking for it, though.
I grew up with pandan.
I'm from Malaysia and so it's big in Malaysia.
I've had it in cakes and puddings my entire life until I left Malaysia, um When you were three years old? I left when I was 16.
Ah! I've just put a lot of effort into this accent.
Onto Briony, who started as she meant to go on, crying.
Her Spanish-influenced turron and orange tray bake unfortunately looked a bit of a mess.
Now, Rob, Briony does like a good cry, doesn't she? Do you like seeing raw emotion in the tent or do you prefer a baker with stiff upper lip? I do, yeah, I would never make fun of her for that.
I mean, I cry at work.
I think if you don't cry at your job at least every other day, you probably don't really care about it, so, when she cries, it tells me that she's putting her heart and soul into something and I'm probably going to enjoy it.
I think it's a sign of weakness.
OK, Cake Week saw the battle of the Black Forest tray bakes, as both Ruby and Dan went for the classic retro combo of cherries, chocolate and cream.
Phil, would that have bothered you? I think it's a smart tactic.
What you have to do, it's like an optimisation problem, right? If you can identify the most technically unable baker and always choose to do the same thing, you'll always be at least not last.
But also, it's going to happen, innit? There's only so many cakes.
You know? I don't know So, in the end, it was Dan who emerged victorious after his Black Forest tray bake won him the first Hollywood handshake of this new series! Bamba bamba.
I'd forgotten about these guys.
Now, onto the Technical Challenge, which Prue, you chose this week.
The bakers didn't seem terribly familiar with it.
Let's have a look.
It was apparently Impressionist painter Monet's favourite birthday treat.
I mean, I prefer a Wimpy myself followed by a film but, you know, each to his own.
The recipe required a genoise sponge and a few of the bakers had to restart theirs, including Karen.
Here's the moment she realised something was wrong with her mixture.
Oh! I know what I've done wrong.
It seems I should have done something with this and I didn't and I don't know whether I should have separated the eggs.
This is not going to go well.
But anything can happen in Bake Off and maybe, just maybe, Karen would turn things around.
In 11th place we have this one, Karen.
Oh! Now, where would you hear about a cake like that? Is there a book, Famous Painters' Favourite Cakes? No, there isn't.
There's a book about Monet with this cake in it.
Oh, right, OK.
Right.
It was impossible to make it exactly like he said but it was close.
Well, let's leave the final word on the Technical Challenge to Terry.
What did he think of it? It was technical and it was a challenge.
Job done, Prue, I think.
Congratulations.
Now, he's been a real hit, actually, on social media.
Here's a typical tweet: Phil, would you protect Terry and his horse? Um Well, his horse is pretty useless, static.
Yes.
It doesn't seem to be that violent a horse.
But yet we met that horse for, what, a few frames in one episode a week and half ago and he's still in our hearts.
Made an impression, that horse.
God, I love that horse.
Now, during the Technical Challenge, we saw Noel present Sandy with an award.
So, I thought I'd give out a few awards.
First, the award for fastest mixing of something in a bowl and the winner is .
.
Dan! The next award is for widest eyes when looking at a genoise sponge.
And the winner is .
.
Dan! And finally, the award for the biggest overreaction to taking a sponge out of a tin.
Yeah, you guessed it, Dan! It wasn't even the whole tin, just the base.
Now, Rahul, have you ever taken a sponge out of a tin? Yeah.
OK, coming up, we'll take a look at what you've been baking in your kitchens at home.
Back in a bit.
Welcome back.
I'm joined by Phil Wang, Rob Delaney and Prue Leith to pick over the crumbs of Cake Week.
To be honest, I was hoping to do a bit of knitting during that break, but I've lost one of my needles.
Must have dropped it in the tent.
I wonder if any of the bakers came across it.
Looking like it's not done yet.
Now, as you know, there's an added ingredient to this series - it's Bake Off: The Professionals presenter and Bake Off super fan, Tom Allen! Hello! Hello, Jo! Hello, welcome to the show.
Lovely to be back.
Hi, everyone, hi! Good evening, hello.
Now, Tom, before we launch you into the audience Which I'm excited about! Are you? No Yes! Well, I might launch you myself one week, we'll see how it goes.
But I'd love to hear what you thought of Cake Week.
Well, what a wonderful second week it's been.
And I do think we're starting to get to know these bakers, although I do think we're still scrabbling around the details of what they're really like.
Take, for example, Ruby.
Now, Ruby, I think, is quickly emerging as somebody who's going to be a gay icon.
The reason I say this is, well, first of all, let's talk about her friendship with Dan.
Is it a friendship, or are they enemies? I'm sure we can all remember the moment when Ruby took out her cake and went, "Oh, it's huge!" and all Dan had to say was, "Oh, good luck cooling it!" So unkind, so uncalled-for! It's like watching Mean Girls, but with more Genoise sponge.
They should be friends, of course, because they're both so dramatic! Like, who can forget Dan when he said, "Ohh, the conditions we're working in"? Dan, it's a cake competition, it's not Vietnam! I mean, Ruby seems like one of those gifts you get on social media - you know, she's always coming out with these wonderful phrases.
My favourite was when she went, "Ain't nobody got time to make marzipan!" She is so intriguing, I find! Then we come on to Manon.
Now, I have a few theories about Manon.
And this week, I think that she's not actually French.
I think it's a ruse, I think she's from Catford.
Here's the reasons why - she's wearing a Breton top at one point.
I mean, come on, Manon, it's too obvious, that's the sort of thing I would wear if I was pretending to be French.
And then the words she uses are words we use anyway, like au pair, and then the numbers, un, deux, trois, quatre, cinq, six - I mean, we can all do that, Manon, you're not fooling anybody! At one point, she just made up a number, going, "Quatre-vingt vingt ca-ca-vin" Manon, you're going to get discovered! It's almost like she's in witness protection, and the only research she did was just to watch a couple of episodes of Allo, Allo.
And then, she took us to that farm she grew up on, which last week she told us was an egg farm - whatever that is! Well, we went there and the only animals there were animals that don't lay eggs! Like, there was a kangaroo! Can you see the kangaroo? Look, there's a kangaroo behind the tree! But my favourite bit is when we get glimpses of the bakers' home lives.
And for me, this week it was all about Jon.
We went to Jon's house and we saw that when he opens his wardrobe, what you get there is a migraine! Look at all those Ugh! My eyes! It's making me feel sick! But no, they're all so intriguing, and I love getting to know them, and I'm so excited to get to know them more next week.
Aww, thanks for that, Tom, that was lovely.
Pleasure.
Prepare to be amazed now, as we take a look at some of the baking that's been going on in kitchens throughout Britain and beyond.
Claire from Rotherham was asked by her 12-year-old daughter for a birthday cake in the shape of a Minion from the film called .
.
Minions.
Here's a reminder of Claire's inspiration.
Perhaps the most noticeable feature being its one large, central eye.
And studying this carefully and then putting in several hours of hard work, let's admire Claire's magnificent effort.
A creature with TWO very distinct eyes.
But apart from that, Claire, it's practically identical.
Beth opted to make some cakes she found in the section of her recipe book marked "simple".
She was aiming to create these delightful penguins.
After three trips to the supermarket for reinforcements of black icing, Beth asked the question, "How do you get the icing as neat as the picture?" While we asked the question, "Why have you made cakes that look like lumps of charcoal?" Beth assures us they tasted absolutely delicious.
And who am I to doubt her? Although I do.
Finally, what else but a hedgehog cake? Remember what everyone's always aiming for? Yes, let's have a look.
You probably also remember how everyone always fails to achieve this.
But a splendid .
.
a splendid effort there from Claire, well done.
I love looking at your pictures, so keep sending them in using the hashtag #ExtraSlice, or go to Details at the bottom of the screen.
Now, there's no putting this off any longer.
It's time to go and have a close look at the bakes brought along by the audience.
Go on, Tom.
Oh, good! OK, I'm just going to borrow this expensive prop, if I may, Jo.
Yes, do take that.
Beautiful, beautiful bit of prop here.
OK, so, we're going to start off with Tessa and Corinne.
Now, where are Tessa and Corinne? Put your hands up.
You're here! Stand up, you guys, lovely to have you here.
Now, you are Tessa, is that right? That's right.
You're the mother of Corinne, is that right? Yes, correct.
Welcome to the show, lovely to have you here.
Tessa, tell us, what have you made? I've made a cucumber sandwich cake.
Oh! Made with cucumber sponge and gin icing.
Tessa, that's wonderful! How long did that take? About three days.
Three days! That is so impressive, isn't it, Corinne? Very impressive.
Let's talk about what you brought.
It's, um, a Victoria sponge from a box.
A Victoria sponge from a box.
Yeah.
Just like Queen Victoria loved herself, of course.
So, a Victoria sponge from a box.
Now, just looking at the two there, it doesn't look like your mum's rather outdone you there, Corinne.
No, I don't think so! Is that something that has happened a lot during your life? Has she always been very competitive with you? Oh, yeah, all the time.
All the time? We haven't got time to talk about that, what a shame! How intriguing! Anyway, sit down.
No, thank you very much, Tessa.
Beautiful, beautiful! Now I'm looking for Sarah.
Where's Sarah? Sarah's over here.
Rob, cameraman, come over, quickly.
And Rich, with the wires.
He holds the wires for a living! Get up! Now, Sarah, so lovely to have you here.
Now, this is an extraordinary cake.
Now, firstly, tell us, where are you from? I'm from West Yorkshire.
Whereabouts? Bradford.
Bradford! What a shame.
No, lovely place.
So, Sarah, what is this you've baked for us? So, this is a cake, but it's in the form of bread.
Mmm And it's got Paul Hollywood laid on top.
When you say it's in the form of bread, I don't think anybody's looking at the bread bit of that.
It is a little bit cheeky.
That's an interesting way to hold a rolling pin, wouldn't you say? Can we have a look at the back view? I was going to say, there's a very interesting detail to this, if we turn this round, Sarah.
Shall we just turn this round? I was rather hoping.
Now, let's have a look.
Oh! It seems like you've put in a lot of work .
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on the detail there, Sarah.
Um, Prue, would you say that's an authentic replica of Paul? And I'd know, of course! Lovely, thank you very much.
Sarah, everyone! Beautiful.
Where's Holly? Where's Holly? Holly, Holly, Holly Holly is over here! Holly, stand up.
Lovely to have you here.
Where have you travelled from today, Holly? Sheffield.
Sheffield! Now, what have you made for us here? Um, it's a healthy cake.
One slice of it contains all of your five-a-day.
Mmm! That's just what I want when I have a slice of cake! So it's got what, cabbage in it and stuff? It's got one layer which is apple and kale Mmm! .
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one layer that's spinach and coconut Tom, stop talking to her, immediately! What other things have you made like this? Um, I do, like, a food blog, so I've done OK, she's one of those! Sit down, thank you! This is good, by the way.
What is this, is this supposed to be a unicorn? Yeah.
It's not though, is it? It's just a tube with a horn on the top.
Do you think it's great? Yes! All right, fine! Now, where's Nathaniel? Where are you, Nathaniel? Oh, behind me.
Nathaniel, stand up, stand up.
Lovely to have you here, Nathaniel.
Are you having a lovely time? Yes.
Good! And what is this? This is amazing! It's like a cheat meal.
A cheat meal? Yeah.
So it's supposed to be a meal, but it's actually a cake? Yeah! Talk us through what it's made of.
So, the burger is cookies and cream cake.
Oh! The chips is lemon cake, Yeah, what is that? No, that's just plastic.
That's cheating! It is amazing, that's incredible.
All right, thank you, Nathaniel.
Where's Zoe? Zoe, where are you? Zoe, stand up, don't worry, don't worry! Now, we've got some interesting Rich That never happened on Challenge Anneka, did it? That's what I compare this bit to! Now, Zoe, welcome to the show.
How are you? Very well, thanks.
Rich, what are you doing?! I'm sorry about this.
This looks lovely.
Um, now Now, what on earth have you made here? This looks delicious, I mean! Black olive and dark chocolate cake.
What the hell are you talking about?! Well, it was Unusual Flavours Week, with the spinach and pistachio, so I thought It's always unusual! Well, yeah! Candied black olives in the top there as well.
Mmm, delicious.
Just like a pizza! OK, just a second, let's take it up from this beautiful, beautiful foil base.
Mmm, do you remember those from children's parties when you were nine? Now, do you like the idea of this? No, I don't.
OK, fine Can't please everybody! Have you made this cake before? Every night this week, trying to get it right.
See, the bark's nice, the chocolate's nice.
That's nice, cos that's chocolate! Sure, with olives and almonds in.
Phil, what do you think? Now, I have this chocolate here that's got the olives in it, and at first I thought, "Oh, wow, nice, interesting taste," then I realised I hadn't tasted the olive yet.
But then But it mellows out real nice.
I'm amazed, because I thought it would be horrible.
- It's delicious.
- Thank you! Oh, well, I take it all back! And Rob, what are your thoughts? Yeah, the bark - I didn't think I'd like the bark, and I quite do, yeah, so, thumbs up! Oh, well done, Zoe, everyone! Yeah, well done, Zoe.
And I'm now delighted to announce that this week's studio Star Baker is .
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Tessa! Tessa, everyone! Tessa and Corinne! And then, I think Now, sadly, I'm afraid it falls to me now to announce the baker .
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who will be leaving the studio.
The baker who will be leaving the studio this week is .
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Holly, who made that horrible five-a-day cake, it was so rubbish! Give it up for Holly! Someone hug her! Someone hug her, like they do on the programme! Aww! Let's give it up for all the people who brought in wonderful studio bakes today.
Thank you so much! Thank you so much, thank you so much.
Thanks, Tom.
This week's gateau vert technical demanded a range of skills from the bakers, so when I heard Phil and Rob were going to be on the show, I thought I'd love to see them squeezing spinach water through a sack.
So, Rob and Phil, your task is to extract as much spinach water from your blended spinach as you can, by squeezing your sacks.
Now, the winner is whoever has the most amount of spinach water in their jugs when I say, "Time's up.
" So, on your marks, get set, squeeze your spinach! Come on, squeeze, squeeze! Oh, boy! Oh, lovely! Rob, that's a bit too gentle, like you're milking a cow.
Come on, give it some welly! Well, I start slow.
OK.
I feel like I've murdered a Martian.
I think Phil is leading by a small "bleugh!" at the moment.
Yeah.
Five, four, three, two, one! Right, Prue, you're judging.
Which is the fullest jug, Prue? Well, this is, and that absolutely astonishes me, because I thought you looked so much more efficient, and calm and more on the ball.
But you won.
Yeah! Well done, Rob.
I'm sure your family will be very proud of you.
I think they will be! Coming up, we'll be meeting the second baker to leave the tent - the lovely Luke will be here in the studio.
Join us after the break.
Welcome back to An Extra Slice.
Phil Wang, Rob Delaney and Prue Leith are still here, eagerly anticipating the arrival of the baker who left the tent this week.
Let's give a warm welcome to Luke.
Nice to see you.
Have a seat.
Welcome to An Extra Slice, Luke.
Have you recovered yet? Oh, not quite from that disastrous Showstopper that I managed to Produce, but, yeah.
It's been a crazy few months.
In a good way? In a good way, yeah.
Yeah.
Absolutely.
Now, you're a civil servant by day, and as well as finding time to bake, you're also a techno DJ.
Is it for young people? I'm sure it is.
Do you ever get them all mixed up, like open up your turntable and then find a pavlova instead of a 12 It's happened once or twice before, yeah.
Yeah, once or twice.
And do you listen to music while you're baking? Yeah, I tend to have it on most of the time.
Yeah, it depends what I'm kind of baking as to what music I've got on.
So if I am, like, kneading bread, you need a bit of energy, we'll get something more upbeat, a bit of dance music.
Might be a bit more low-key if we're just doing some neat icing.
Because I have this habit, I don't know what it is, this weird habit, if I hear a beat I just tap instantly to it? So if you're trying to pipe very intricate work, last thing you want is, like, techno music blasting out in the kitchen, you know.
You want a bit of like Stevie Wonder, or bit of Motown, chill it out a little bit more, you know, bring that tempo down a bit.
I can see an album down the road I can see that now, yeah.
So let's talk about Cake Week.
Because you said that you'd practised a lot, so are you feeling pretty confident about your lemon and poppy seed tray bake? Yeah so that's the one bake which I was really hoping to, like, carry me through.
And then on the day, for some reason, it just didn't rise, it was just not baking in the middle, which meant I had to leave it in longer and then it went dry.
And Prue said it's tough as old boots, but, yeah.
Yeah, absolutely.
Now, watching you during that challenge, I wondered if the icing on your tray bake had come loose? I mean, I'm only asking because at one point we saw you sticking the top of it on with Sellotape? You weren't supposed to show that bit.
What is that for? That's to do with your fancy decoration at the end, so you put those little acetate strips on, the idea is you can then sort of sprinkle over some glitter and then lift them very carefully off and what you should have is a nice perfect It didn't go badly - they looked lovely.
It kind of worked.
Well, onto the technical, which as we know was Prue's take on the artist Monet's favourite birthday treat.
Now, you ran into trouble when you started trying to slice your sponge, let's have a look.
That is bad.
Very bad.
It's a shame you didn't use your Sellotape to stick it back together.
And also, you seem to be trying to cut it with a frying pan there which is a bit weird.
But you made the brave decisions to start all over again, even though the clock was against you, which I really admired.
That bit that had the hole in it, couldn't you, like, scrape a bit off the middle bit and then just like mould it in with your hand, and then? Sorry, Prue.
No! Well, you can't put anything past Paul and Prue.
They know everything there is to know about it.
You cannot pull anything, you know? Would you have noticed that? Yeah.
You know, Biscuit Week, if you get a bad biscuit and try hiding it at the bottom, they'll just go and try that biscuit right at the bottom.
They know it's there.
It's like alarm bells are going off.
That'd make me homicidal.
Now, we have to talk about the Showstopper.
You went for a raspberry and white chocolate collar cake, using a whipped fresh cream crumb coat.
I love a bit of alliteration, don't you, cake people? And it's fair to say, Luke, that the bake, sorry, didn't go quite to plan.
Let's remind ourselves.
I'm sorry! It's just melting like crazy.
Absolute nightmare.
Oh, it's just all completely melted.
It's not set.
My hands are so warm, as well.
I can't even touch it.
Well Paul and Prue'll be saying, "I thought this was Art Deco!" More like art nightmare.
Well, even though you didn't manage a collar, it wasn't all bad, because, Prue, you did say that the flavour was delicious, didn't you? Well, it was! It was It couldn't not have been good, I mean, when you think of the ingredients - white chocolate, raspberries and whipped cream.
It was just beautiful.
And you brought a touch of Vegas to the tent in Biscuit Week, with your Las Vegas-inspired biscuit selfie Showstopper.
Were you pleased with how that came out? Yeah, I was very pleased, because, sort of, at home it had been taking me about eight hours to do, and it was only a four-hour challenge, so the big issue number one was am I going to get this completed in time? So I was happy just to have Just you have got it on there done within the time limit.
Second was obviously the flavours, and the bake, so, yeah, I kind of met the objectives, I think, for what I set out to achieve.
There were some issues of, maybe it did or did not look like me, but .
.
it's up to interpretation It certainly looked like Vegas.
It did look like Vegas behind, which was good.
So, yeah, I think that was probably what I'm most proudest about.
Do you think it looked good? Yeah, you know, it looked like Vegas, which I don't really care for.
So, er, I was like, "There's that place I don't like, but it looks tasty!" It's been suggested to me it looked a little bit like Robert Mugabe.
I'm not saying either way that that is my feeling.
No comment.
Now, Luke, here on extra slice, we do give you the opportunity to have another go at a bake you did in the tent.
So what did you decide to do? Erm Yeah, I went For all my sins I went and did the two-tiered chocolate collar cake again.
Well done! Yeah.
Tom, I hope you haven't eaten any of it.
Here's Tom bringing in Luke's redemption cake.
Don't drop it! Good work.
That is amazing.
That walk was almost religious, Tom.
Last week, she did wagon wheels! I think it looks absolutely amazing.
What do you lot think? Beautiful.
It is beautiful, isn't it? Fantastic.
Luke, can I ask you, did you change anything in the recipe? Yeah, so, every bit of feedback that yourself and Paul gave me, I took on board, and one thing I was to make sure that I did not do with this cake is use the fresh cream again, because that stuff gives me nightmares, still.
So I've gone with a white chocolate buttercream, instead.
It's a little bit more strong.
Yeah, absolutely.
Just didn't want no more OK, so Luke, while the panel are tasting it and preparing to give their verdict, here's a little something to calm your nerves.
OK? Everybody up! Yeah, we need to try and do this better OK, have you tasted it, guys? OK.
Thank you.
Sorry, that was cut really badly.
It's just come out the fridge so it may be a little cold.
OK, everyone.
Yeah, OK! Yeah, all right! All right! Oh, my God.
We turned into a club for a minute, there, didn't we? Who should we? Let's start with you, Phil, you're looking very satisfied, there.
What was that like? Oh, it was great.
I liked it a lot.
And, Rob, you look a bit disturbed? No, it's magnificent.
I'm disturbed that I didn't get a larger slice.
It's magnificent and want to eat more.
There's lots of raspberries, which you need, because there's lots of icing and it's very sweet.
And it's The cake is very good.
It's perfect.
Thank you.
Really good.
Well, fantastic.
Well done, Luke.
That's absolutely brilliant.
Well done! OK, time for a quick break.
But stay with us, Luke, because when we come back, Tom is going to tell us what memories he'll take away from your time in the tent.
I'm sure that'll be enlightening.
Join us in a bit.
Welcome back to the final part of the show.
Everyone's here.
Tom, Luke and, of course, Phil, Rob and Prue.
OK.
Now, time to hear from some top celebrities because Tom's been in touch with them to find out all about their favourite cakes.
Yes.
Who've you heard back from this week? The first person I heard back from was Tour de France winner, a great friend of mine, Geraint Thomas, is that how you say his name? A great friend who knows him well!? Um, sport, isn't it? So, anyway! He said "Carrot cake is my favourite because I like it a lot.
" "It has to be moist and dense, though.
"I love the Welsh cake but not if they are a bit dry.
"They have to be moist and dense.
" OK.
He speaks exactly like that, as well.
Oh, my goodness, what are the chances? Well, he's my best friend, of course, I would know that.
The next person we heard back from was Bobby Davro! Ooh! Now, Rob, do you know who Bobby Davro is? No.
Bobby Davro's favourite cake is a cheesecake ! Oh! Interesting, right, I wouldn't have thought that, Luke.
And I'd say that's more of a dessert than a cake, wouldn't you? Don't answer, you're not on the show any more! Oh.
No, no, no.
Oh, I feel like I'm a DJ in a club with you.
The next person is Big Narstie, and he said, "White choc gateau with butterscotch filling.
"It's new to the world, who's had that yet?" Well, we'll ask the questions, thank you, big Narstie! Anyone had it? Sounds like Big Narstie, he likes big things that are very sweet.
Prue, I'm not going to ask you how you know that! Ah! Something on my finger.
Oh, I'm sorry.
Don't be sorry.
Something there could have got onto it.
Oh, that's what it is.
Sorry.
Ah, getting on very well, aren't they! Be careful, Luke.
Prue Leith! Prue is sharper than her angular jewellery I've just been sassed by Prue Leith, and I enjoyed it! Join me next week when I'll be telling you what Michael Buerk likes about fondant fancies.
Thanks, Tom, can't wait.
Of course, one of the things about Bake Off we all look forward to is seeing what Prue's wearing around her neck.
I mean, this week, it looked like you were carrying around a portable version of that game, Beat The Buzz.
You've got quite an array of striking necklaces, haven't you, Prue? I think I have something like 200 necklaces, and I can never give any of them away or throw them away.
Actually, I did sort out 34 that I hadn't worn for ten years, and I gave them to the local fete, and they couldn't sell them either! Your necklaces have been attracting quite a bit of attention online.
Did you know that? Lana tweeted this picture of her friend's take on one of your necklaces.
And they've actually given me an idea for my own Technical Challenge which I'm going to set you guys now.
Rob and Phil, and Tom and Luke, we have some trays here.
So, if you'd like to pass that over between you.
Here you are, Phil and Rob.
So, I'd like you to have a go at making a necklace for Prue.
So, ready, steady, make! Ooh, ooh.
Oh, Luke! You've done this before.
Bit too short.
Phil, you're looking very serious over there.
Don't distract me, Jo.
Oh.
I'm making This is going to be my greatest artistic achievement.
This is really scientific, he's doing it with great care.
I'm going for symmetry! Oh, my goodness, look at this.
Now, you haven't got much time left because I'm aware of the audience gradually losing the will to live! Just being generous to you.
That is fantastic.
Thank you, Prue! Finally, somebody's acknowledged how great I am.
Luke, is this what you imagined life would be like after you left the Bake Off? Oh, I say ! Oh! Is it time? In case you get hungry.
OK, audiences, if you'd like to count down with me, from five Four, three, two, one.
.
Finito! Right, Phil, can you put yours on? It's a little, er It looked better on the table! And Prue, will you please choose your favourite necklace? Prue, my one? It's got to be yours.
Prue! Thank you so much.
Congratulations, hand it over.
Prue, you're so kind.
Please give that to Prue.
Oh, wow.
So, well done, Tom, and not so well done, losers! Now, Tom, what do you take away from Luke's time in the tent? Well, I think we all shared the opinion that it's been wonderful to watch Luke in the tent.
You're always smiling, with the best attitude.
You were so thrilled Prue and Paul were even tasting your bakes.
So humble.
Then you go on those lovely walks, let's have a look at one of them.
Are you all right? Yeah, I'm losing my jeans.
You put dogs in jumpers, what's not to love about this man? You're intriguing, you've got the best attitude, and you've been an absolute delight so I'm so thrilled that we got to see there, so, well done.
Thank you.
So, Luke, we are really sorry to see you leave the tent so soon.
How would you sum up your time on Bake Off? It has been the best experience of my life.
I never thought in a million years I would ever get the opportunity to go in there.
I've made 11 new, great friends.
It was absolutely shattering, it nearly finished me off at times but so worth it.
It has been an absolute pleasure to have you here with us, and we've made you one of our special cakes which Tom, God bless him, is bringing over in a very reverential way, Tom.
Well done.
Carefully.
OK, so .
.
let's just have a look, there we go.
That's you with your Las-Vegas-inspired Biscuit Selfie and your Yorkshire gingernut biscuit on your DJ decks.
So, ladies and gentlemen, will you please give Luke a Great British send-off! So, that's it for this week.
A big thank you to Tom, the Mariachis, all our studio bakers, Luke and, of course, our celebrity panel, Phil Wang, Rob Delaney .
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and of course Prue Leith.
Join me at the same time next week.
Till then, goodbye.