The Great British Bake Off (2010) s09e02 Episode Script
Cake Week
1 It's week two, and it is cake week, and- Wow! Noel, that is amazing! I love your commitment to the theme of the week.
No, I mean No, no, don't have to explain.
I've totally got it.
You are Marie Antoinette, because what is the one thing that we all know about her? That she famously said, "Let them eat cake," and it's Cake Week.
I just I love that you've bothered.
I mean, I don't want to nit-pick, you know, cos historically probably she never said it.
I think it's one of the great misquotes of history.
If anything, she would have said, "Let them eat brioche.
" But chances are she never even mentioned cake.
I mean, people just said it about her because, you know, they were mean.
But honestly, well done.
I don't know what you're talking about.
These are the only clothes I had left that were clean.
Clean is good.
Last time Come on, biscuits.
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Briony saw herself rising to the top.
I love the balloons.
Can we eat a balloon? Please do.
But it was Manon I think you've done an amazing job.
Thank you.
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who was crowned this year's first Star Baker.
And although Ruby crumbled I am losing it, Noel.
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it was Imelda Oh, sugar plum fairies! .
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who was first to leave the tent.
Now it's Cake Week.
This is not going to go well.
The Signature Bake sees temperatures rise Well, good luck cooling it.
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the bakers go green for the Technical Challenge Urgh! The weirdest thing I've ever done for a cake.
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and face a chocolate Showstopper Lordy, Lordy.
It's hot.
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on one of the hottest days .
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the Bake Off tent has ever seen.
Whoa! It's OK.
Cake Week.
Kind of looking forward to it cos I've been practising literally nonstop.
Best of luck.
Even though I'm a baker, cakes are not really my thing.
So many things that can go wrong with cake.
Pfft! Just trying not to think about that right now.
I am going to run out of time today so warning, spoiler alert.
Welcome to Cake Week and your Signature Challenge.
Today, the judges would like you to create that classic crowd pleaser, a traybake.
They want you to TRAY and bake a cake.
That posh accent's not working for you.
You can use any type of sponge, any flavour, but you must be able to make 16 identical slices from your traybake.
You've got two hours to complete your Signature Challenge.
On your marks .
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get set.
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bake! A traybake, as the name implies, is baked in a tray.
Generally, they're the good, old reliable sponge cakes with sort of white icing on top.
But I would like to see something I've never seen before.
You've got to bite into it.
A little bit of crunch on the top's nice.
Hit that beautiful sponge and, of course, flavour - they must get that flavour across to us in a very small bite.
Time management is critical.
Get this wrong, they're in a whole world of trouble.
Good morning, Antony.
Hello, Paul.
Morning, Antony.
Hello, Prue.
Hey, Noel.
Tell us about your traybake.
So it's a frangipane with a nice sweet pastry, pineapple jam and then a coconut burfi on top.
What is burfi? It's like a coconut sweet, really.
Just milk powder, desiccated coconut Oh, delicious.
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and sugar.
Hi, Mama.
How are you? I'm very well.
Antony lives in London but calls his mum, Maria, back in Bangalore, every day.
How's the weather in Bangalore? Oh, it's horrible.
Inspired by the burfi he ate with his mum as a boy, Antony's cardamom frangipane traybake blends Indian sweets with classic British baking.
Sounds like a slightly different Bakewell tart, doesn't it? Yeah, it's like an Indian Bakewell tart.
Yeah.
I think you might have invented something there.
Yeah.
Briony is also attempting to pull off a culture clash.
I've gone for Spanish flavours because I'm a massive fan of Spain and all things Spanish, so I wanted to sort of incorporate that into the good old British traybake.
Briony is currently training for her third half marathon with her cockapoo, Archie.
And the race is on to complete her traybake with an orange pastry base, almond sponge and a chocolate ganache on top of a soft Spanish nougat called a turron.
Hola.
Hola.
Hola! Hola! Que tal, Sandi? Do you speak Spanish? Si.
Claro que si.
Do, do you really? Yes.
I studied it at university.
And your Danish? No.
Well, I'm going to I'm up for trying.
We've got time.
Yeah, teach me.
You need actually, probably, to get all the way through to the final, I'm just saying, if I'm going to teach you anything.
Yeah.
OK? OK, here we go.
Jeg er Jeg er .
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konge i .
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konge i .
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Danmark.
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Danmark.
Og jeg Og jeg .
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kan lide .
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kan lide .
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Jordbaer.
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Jordbaer.
Yeah.
What did you just make me say? "I am the king of Denmark and I like strawberries.
" And I think that is going to see you though any part of Denmark that you wish to go to.
Come on.
Dan is also headed for Europe.
I'm just going to try not to panic, cos it didn't serve me well last time.
He's off to Germany via the 1970s.
It's a riff on a Black Forest gateau.
Maybe they were trendy when I was growing up, but you don't see them much these days.
Despite being too young to remember the '70s, as a boy, Black Forest gateau was Dan's absolute favourite.
He's making a vanilla cream topping and will decorate with intricate tempered chocolate, but he's already discovered a problem.
I thought nobody else would do it but, unfortunately Chocolate, cherries, cream, is delicious.
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Ruby's stealing my ideas.
Oh! Whoa, whoa, whoa! Honestly! Less of that "stealing the idea" business! Ruby's ideas in the kitchen have usually been inspired by her mum, Kalvinder.
Mmm.
That's good.
Got to say, not as good as Mum's though.
Ruby made her Black Forest gateau for her family last Christmas.
It has a dark chocolate ganache and white chocolate drizzle on top of a moist chocolate sponge.
I'm a bit worried because it's quite a tender chocolate sponge.
Yeah.
How are you going to get it into neat slices? The key thing for me is to make sure that it's chilled, otherwise it could turn into a sloppy mess.
Yeah, no pressure.
When it comes to her sponge recipe Un, deux, trois, quatre, cinq, six.
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last week's Star Baker, Manon, has put herself under even more pressure.
I'm not using any raising action.
I'm only using the egg whites, actually are going to make it fluffy.
So it's quite a lot of eggs.
When Manon left the family farm in Brittany for London six years ago, it awoke a passion for British baking.
Ow! Her raising agent-free traybake, with rosemary, honey and fresh figs, was one of the first recipes she learnt in her adoptive home.
My first job in London, there's a landlady where I used to work - she made the best honey cake ever.
The risk is that it can not raise.
Terry is taking an even bigger risk with his sponge batter.
What's this, then? Er, this is just an apple sauce.
And where's that going? Into my batter.
It's interesting that you're using this cos there's a lot of liquid in apple.
It's a nice, moist cake and it's actually it's better a few days after you make it.
Terry also has the patience to keep bees.
Looks like I've got a nice active little queen in there.
Using their honey to slowly brew his own beer.
Should be a nice, sweet mix.
There's an alcoholic kick to his traybake, with rum-soaked raisins and dates being added to his moist apple sponge.
Are we going to taste the rum? You will.
There is a rum syrup that goes on the top once the sponge is cool.
A lot of rum? Hopefully.
I'm counting on it.
Some rum shots on the side? I might.
I might, yeah.
Just keep bringing the rum and Prue will be happy.
Every minute in the Signature Challenge Ooh.
Ooh, ooh, ooh.
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is now precious.
I need to get this into the oven, ASAP.
The longer the bakers' large traybake-sized sponges need in the oven Come on.
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the less time they'll have to cool.
And nowwaiting time.
And a warm cake can't be sliced and decorated.
Doesn't that look delicious? There we go.
That's going to be in there for about 25 minutes.
This is going in for 35 minutes.
This needs 20 minutes.
It's quite a thin cake.
It's a very short bake time.
So it's got lots of time to cool.
Bake well, my love.
Now there's even more to worry about.
Okey dokey.
The judges will be expecting each traybake sponge to be accompanied by complimentary fillings and toppings.
This is Valencian orange jam but they still a nice bitter taste.
You know when it's ready when it hits when it hits 105.
Very helpfully, it says "jam" on it, actually.
And it also says "hard crack" on there as well.
I'm not sure what that, um, temperature's for.
I am making my rosemary syrup.
I love rosemary.
You know, it reminds me of Welsh lamb like, you know? While I'm eating a lemon cake.
I think you should wear this one.
Jon also adds an unconventional twist to his job delivering blood to the NHS by letting his daughters, Lucy and Hannah, choose what he wears to work.
Why not this one? Oh, that is very nice.
Your mother doesn't like that one at all.
But Mum and the girls have all approved his Italian meringue-topped traybake that pairs his favourite herb with his favourite pudding.
I like lemon meringue pie, so I thought I would try a lemon meringue cake rather than lemon meringue pie.
In the oven, I'm making a pandan chiffon traybake cake.
And what's pandan? So pandan is like a long leaf, and you get the juice from it.
And does the pandan give colour as well as flavour? Yes.
That's revolting.
Do you know? Do you know what it's like? It's going well, I think.
It's like I just cut me lawn.
It's just like I cut me lawn.
Kim-Joy often bakes treats for her and her partner Nabil's marathon board game sessions.
Her pandan and coconut traybake, topped with palm sugar cream, is one of his favourites.
It's kind of a love or hate flavour, so Isn't that a dangerous thing to do? I love it, so I quite like it.
Do you? It's like pond water.
Yeah, good I think that could be delicious.
Thanks.
Sort of reminding me of frog spawn.
Lovely.
Bakers, you have one hour left.
Wow, if we've got an hour we could cut your hair using this bowl.
I'll take that.
There's a saying where I come from - a watched pot never boils.
The bakers now face a crucial decision.
I'm a bit scared to look in the oven.
Cake's coming out in about a minute.
Take a traybake out of the oven too soon and the under-baked sponge could collapse when it's cut.
Leave it too long, and not only do they risk running out of cooling time Oh, no.
Definitely more time.
Yeah, that's done.
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but also tough, crumbly slices.
Let's just wait for it.
Omm.
Might have to whack the oven temperature up a little bit, maybe.
In fact, I'm going to do that now.
Got about another 15, 20 minutes left yet.
Just a bit of a waiting game now.
Back home in Sheffield, a bake in the oven means a chance for Luke to take Ruby, Oscar and Daisy for one of their two walks a day with his fiancee, Kelly.
You all right? Yeah, I'm losing my jeans.
They often return to his classic lemon and poppy seed traybake, with a white chocolate and mascarpone topping.
Not sure if it's cooked in this little bit.
Yeah, there's this one little section within it that just doesn't want to bake.
Whilst most bakers have enough to worry about with one sponge All right.
Ow! .
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one has managed to make his Signature Challenge twice as hard.
I don't really want to over-bake them.
I don't want to under-bake them either.
Rahul's planned a traybake that's double layered.
I did quite a lot of experiment with this recipe.
I baked it, like, five or six different versions of it.
Rahul often gets his best baking ideas whilst working out at his local leisure centre in Rotherham.
It's inspired a seventh version of his double lemon joconde sponge traybake, with Italian meringue buttercream and now a drizzle with the juice of four lemons and 25 cardamom pods.
It just smell like, er, disinfectant so don't worry about that.
Wow! That'sstrong.
Oh, my God.
So it does smell like disinfectant? Well, I think I certainly wouldn't mind cleaning the corners of my fridge with it.
Oh, wow, great.
No, I'm sure it will taste delicious.
Right.
I'm going to go for it.
I think I'm going to take it out.
Hallelujah! He is ginormous.
How thick is it? Mine's probably going to be about that thick.
Oh, no, mine's like that.
Oh, mine's quite deep.
Well, good luck cooling it.
Oh, God! With time running out Come on.
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the moment their sponges are cool enough He's big.
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the bakers need to be ready with all their fillings, toppings and decorations.
Hopefully I'll squeeze it in, in ten minutes.
Yeah, you know you're not actually wearing a watch, right? Just-justthat's not really helping you.
Rum sauce.
A tablespoon of rum in.
Just a little extra for Prue.
Hopefully she'll get the, um, rum flavour from that.
Mixing together the honey and the sugar and water for the turron.
My marmalade is simmering.
Ganache ganaching.
Maybe I've just done too many things.
At the moment, I'm just piping some chocolate shapes onto acetate, and they will stand upright on top of the cake.
I tried various things for the topping, unsuccessfully, and I wanted to use the marzipan and I just got a flash of inspiration.
Just thought, "Edible food paint.
Metallic.
" So it's beautiful and shiny.
Since recently becoming a grandmother for the first time, Karen has been devoting her creative energies into artistic bakes for her family.
Now then, this seal, do they have legs? No, they have flippers.
Her striped marzipan will sit on an almond sponge layered with a tart rhubarb jam.
I've done the stripy bits, although I could titivate for a while, but I'm just putting some beautiful glitter on it.
Why wouldn't you? Full disco.
Sandi, we need to do a time call.
Yeah, no, I'm skipping this one.
Bakers, you only have 15 minutes remaining.
So that's a slight worry.
I shall have to caramelise my nuts a bit quicker.
Now it's messy.
Turron can set quite quickly, so I have to make that kind of at the last minute.
Ooh, it's going to be a rush at the end! Pushing it a little bit.
Just putting my drizzle into my cake.
I'm just spreading my Italian meringue buttercream.
I'm reasonably happy.
I think Ruby's struggling with cooling it down.
It's still way too hot.
Quite warm now, isn't it? It is very warm.
Ah, cheers for that, Sandi.
Is that better? That's amazing.
Right, here we go.
Turron on.
It's so sticky.
Mine's roasting.
This bad boy just needs to go and chill in the fridge, though.
It's too hot.
It's going to melt.
This is going to look a mess.
God, I've got to get 16 pieces off this.
The judges have demanded identical crisp, clean slices.
This is all about precision.
Hopefully get it looking relatively even.
So I've divided in four, and each four is going to be divided into four more.
Un, deux, trois, quatre Sorry.
So I need to do seize.
Urgh.
Oh, God.
They're looking hot.
Some are a bit bigger than others.
Oops.
They look so messy and rubbish.
They might not be as finished as I'd like them to be but they'll be there.
It's hotting up.
So now the ganache is melting.
I'd like to take a bit more care in doing this but I just haven't got time at the moment.
Bakers, you have one minute remaining.
Oops.
Oh, you mucky pup.
Finished.
What a mess.
Bakers, your time is up.
Ugh.
You're done.
Done.
You're done.
We're done.
Look at everyone's.
It's just pretty and pretty and pretty.
Pretty, pretty, pretty.
Oh, dear.
It's judgment time for the bakers' Signature traybakes.
Hello, Rahul.
Hi.
They are quite elegant and it reminds me of an afternoon tea in a five-star hotel cos they look like they're finger sandwiches.
Oh.
Let's have a taste.
You certainly get the lemon and the cardamom, and they're in the right proportion.
I think that's very good.
For something that looks like a wholemeal finger sandwich, they taste beautiful.
Sigh of relief.
Yeah.
Thank you.
Cheers.
Thanks.
It's quite a tough sponge.
And it's a bit bland as well.
OK.
You really have got the balance of the coconut and the frangipane absolutely perfect.
It's very delicate.
Not as powerful as I thought it'd be.
It is a little bit of a mess Thanks, Paul.
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but I think it's a pretty decent traybake.
Tough as old boots.
And the top is very sloppy, so you've got sloppy and tough.
Sounds like a terrible double act, Sloppy And Tough.
You were right about the rum.
It's very rummy.
Because the amount of apple that you've put in there, it brings flavour.
Blending that with the raisin, the rum, I think you have a beautiful, traditional traybake.
Not very sophisticated but a real pleasure to eat.
I think they look very elegant.
You have kept it simple Yes.
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but it is down to that sponge.
I think the marzipan's a bit too thick for that amount of sponge.
The sponge is very dry.
That's a shame, cos they look great.
Thank you very much for your feedback.
That's great.
Thank you.
They look really elegant.
They look all the same size.
Very neat.
Oh, lovely colour.
I love that pale green.
That comes from the pandan leaf, doesn't it? Yeah.
Mm.
I love the chiffon.
That is lovely.
Textures are perfect.
The look of it's perfect.
But I just don't like the pandan.
No, I accept that.
Some people don't.
For me, it's not the right flavour to go in a traybake, but I admire the fact that you did it, because that chiffon's perfect.
I hope, really hope they taste OK.
So do I, um, cos they look hideous.
I know! I know.
I'm sorry.
It's divine.
Is it? Oh.
There you go.
Honestly, I don't care the way it looks.
Really? Yeah.
I have to have another bite.
The almonds in there.
The turron as well.
The whole thing together.
The orange.
It's delicious.
Absolutely lovely.
Oh, thank you.
Can't believe I'm crying over a traybake.
Well, I have to say they look very elegant.
Thank you.
I'm not quite sure I'd like a whole piece of rosemary leaf in my mouth.
Right.
But you've got chopped rosemary inside, haven't you? Yes.
Yes.
I'll tell you what, it's delicious when you do get a bit of rosemary.
The Italian meringue, it tastes fine, it just needed more whipping.
Chocolate goes well with it as well.
Sponge is good, but it's down to those little elegant touches and I think you lost it slightly with the Italian meringue.
Thank you.
It looks like a forest floor.
OK.
It's a mess.
It's broken apart as you've tried to portion this, cos some are thin, some are thick.
I think, as a chocolate cake goes, it's fantastic.
Yeah.
I mean, very, very good.
The biggest issue is that you don't get any cherry.
Right, OK.
Maybe more kirsch in there would have helped as well.
Oh, I'm not sure about the kirsch but I could eat that with a great deal of pleasure, though.
Oh, good.
Phew.
Well, the decoration is absolutely excellent.
Everything is very neat.
You pipe very well.
It's not too thick.
Impressive.
Thank you.
I think they look amazing.
Good interior.
Mm.
Nice and boozy.
Come on.
Say something nice.
Like your T-shirt.
Just doing my best here.
That'll do.
Oh, wow.
Thank you very much.
What I liked about it, it looks incredible.
But, when you get inside, and you do hit that cherry and the kirsch sits there, and then the topping, it's just a really nice cake.
I could sit and eat the whole lot.
He's blushing.
He's actually blushing.
I am.
I thought he was joking.
I was waiting for him to go "Just kidding!" And I said I wouldn't cry, and I did cry.
They were tears of happiness, though.
I was always expecting Paul to have a gripe but "forest floor"? He is savage.
The bakers were able to practise their traybakes but, with ingredients shrouded in gingham, the cake they'll take on next is a total mystery.
Right, bakers, time for your Technical Challenge, which today has been set for you by Prue.
Any words of advice? Go like the clappers.
You don't have much time.
Wow.
That's made everybody feel good, right? Off you two go, and carry on with your extreme ironing, whatever you're doing.
For your Technical Challenge today, Prue would like you to make an impression of a cake.
Quite literally.
It's her version of the Impressionist painter Claude Monet's favourite birthday treat, Le Gateau Vert.
You need to make a light, delicate pistachio, genoise sponge.
Green.
Mm-hm.
Sandwiched with a pistachio creme au beurre.
More green.
And covered in a fondant coloured green with? Spinach? Yes.
That's a complete fluke.
You have two and a quarter hours.
On your marks .
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Get set .
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Bake! Oh, there's actually spinach.
I thought he was joking.
For the Technical Challenge, the bakers have identical ingredients This is absolutely ridiculous.
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and Prue's pared-down recipe.
In shock.
I don't even know what I'm making.
Prue.
Gateau Vert.
Claude Monet cake.
What on earth are you thinking? One of the reasons I really love this cake is because not only was it one of Claude Monet's favourite cakes but he had it every year on his birthday.
So, how does it get that beautiful green colour? It's some spinach puree.
The thicker the puree, the more green you can get into the fondant.
Those layers look amazing.
The most usual problem with a genoise is not getting the volume.
It has to be at least an inch and a bit, so that you can cut it into three and it'll be light and delicious.
That is beautiful.
This is about the basics being done well and I think at this early stage, it's a fantastic challenge.
The person who keeps their head will do the best because there's a real danger of panicking when you see how much you've got to do.
If Prue Leith tells you've got to hurry, I guess that means you've got to hurry.
"Make the genoise sponge".
OK.
It's actually my favourite sponge to make.
Fingers crossed.
"Place the sugar and eggs in a large bowl".
You have to whisk it for quite a high speed, for quite a long time.
All of the lift comes just from whisking the eggs.
So, that's going to be the tricky bit.
I'm just going to time it, how long I'm going to whisk it.
I think I'll say about eight minutes.
Fold in pistachios and flour mixture, butter and lemon zest.
Don't want to knock out any of the air.
What I take now is a little bit of the genoise and mix it in with the butter cos then I find it easier to fold it into the rest of it.
I'm just a bit concerned about this.
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 Karen isn't the only baker struggling.
I should have done the whites separately, I think.
Softly.
Gently.
It's a question of whether I just abandon ship or go back.
I'm going to go with it.
I'm trying again.
So, start from the beginning.
It just says "bake".
ForI don't know.
It just says, "bake".
I'm baking for ten minutes initially, then I'll check on it.
I think it'll be about 15.
Just going for unlucky 13.
I'm sure it'll need at least 20 minutes.
Let's come back in 20.
18 minutes.
Right, bakers, that's half an hour gone.
So, that'll be like a biscuit.
Sandi, that was magnificent.
Thanks, Noel.
I mean, I'm not actually meant to be here.
I just love watching you work.
I know.
Thank you so much.
OK.
So, now I'm going to make the marzipan.
"Finely grind the pistachios".
Add the icing sugar and combine.
No-one got time to be making marzipan.
You just go and buy it.
I've made marzipan before.
"Add the egg whites and pistachio essence.
"Knead until smooth, wrap in clingfilm and leave to rest".
I actually quite liked Monet, as well, before this.
Do you like Monet, though? Um, I'm not sure who he is.
I know Monet but I've never seen this cake.
He did the water lilies.
Yeah.
Right.
Do you like van Gogh? You know van Gogh.
Yeah.
Done his ear in, didn't he, you know? One ear.
My cake does not look right at all.
Oh, it's pretty poor.
I don't want to be scolded for baking, after this morning saying I had tough-as-old-boots sponge, I don't want to do it again.
Oh, my God, his looks so good.
I think I would go with that.
It's come out how I expected it to come out.
Looking like a cake.
You have totally nailed how Bake Off works.
It hasn't risen.
But anyway Oh, mate, this is a disaster.
It's sunk.
Nope.
I don't know whether to start again.
I'm making the cake again.
Like, I've got a flat one and I can always use that in an emergency but I need another one.
Started my sponge again.
Oh, God.
"Make la creme au beurre".
Creme au beurre, is, well, buttercream, basically.
"Add the spinach and cook until wilted".
The colours in a Gateau Vert .
.
are all natural.
Oh, man.
Oh, look at that.
Look at that.
That is green, isn't it? It's quite weird cos we're making cake but it smells like And it smells like .
.
weird .
.
smells like health, doesn't it? .
.
boiled cabbage.
Unless the bakers ensure they squeeze every drop of water from their pureed spinach Let's see how much it is at the moment.
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their creme au beurre and fondant topping Oh.
.
.
won't have the vivid green appearance that Monet loved.
Urgh.
OK, yeah, that's the weirdest thing I've ever done for a cake.
That's a full sack.
Spinach-flavoured creme au beurre.
Conscience is saying - that's not good.
I hope this one works, cos I definitely won't have a chance to do this one again.
This time, I've beaten my egg whites first.
As Dan and Terry begin baking a second genoise sponge See how we get on with that.
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.
the rest of the bakers need to cut theirs into three equal layers.
How anybody's going to slice that into three is anybody's guess.
When I'm doing this, I can see where I'm at.
My knife skills are pretty questionable.
Uh-oh.
OK, we've got one layer.
No, no, no, no, no, no.
That is bad.
Very bad.
Second time round, I would have preferred a bigger rise on the sponge but - hey.
Starting again.
Everyone must be looking at me - "Has he lost the plot?" Oh, there's so much to do.
Bakers, you have half an hour remaining! That was the best time call of the year.
Oh, thanks.
Actually sorry, second best.
Going to have to take that back.
Wow.
I had an acceptance speech and everything, ready.
That's the most gracious defeat of the year.
Oh, thanks so much.
Sorry, second.
Second place.
I would have liked to have spent a bit more time prepping it and folding it all together but, just, time's not on my side.
"Sandwich together with the creme au beurre".
So, you're looking for that silky texture.
That is absolute liquid.
That's very thin towards the end.
Cover the top and the sides of the sponge with marzipan.
I made marzipan.
Oh, come on.
Please just do it and be cooked.
Keen to get this excess off cos it's weighing it down.
Quite pleased with the marzipan, actually.
It's, uh, looking all right.
Bakers, you have five minutes left.
Right, this is coming out.
I don't think it's any better than the other one.
Right, what's next? "Coat the cake with the icing".
It looks pretty green, isn't it? I'm just choosing the best bits from, like, the sponges I've made.
We'll cheat a bit.
Oh, God.
Such a mess.
Starting to come together a bit now.
Finally.
Says, "Elegantly decorate with chopped pistachios "and edible flowers".
Can't believe I've managed to do this, to be honest.
Bakers, your time is up.
I'm walking away.
It's a little ring of beauty, isn't it? It looks like something.
Please place your Gateau Vert behind your photograph on the table.
Paul and Prue are expecting Gateau Vert with three even layers of pistachio genoise sponge, pistachio marzipan, and spinach-coloured fondant and creme au beurre.
And they won't know whose is whose.
Right, shall we start with this one? Lovely colour.
It's got a nice colour, hasn't it? That looks like the proper layers.
That's a nice cake.
Delicious, isn't it? The creme au beurre and the genoise are fantastic.
The pistachio comes through.
Now, the colour's all wrong on this.
The layers aren't too bad.
Nice flavour.
Moving on.
Now, it's lost all the height, hasn't it? Yeah.
Looks quite wet as well.
It's a bit puddingy, to be honest.
OK, moving on.
Nice colour.
It is.
That is very nice.
It does taste good.
It's quite a rounded cake.
How have they achieved that? The layers aren't too bad.
Flavour's OK.
The filling's good and the sponge is all right.
Now, this one looks quite nice when you initially look at it.
The layers are equal.
The flavour's all right.
Mm.
Mm.
You seem to have lost a couple of the layers here.
The creme au beurre, seem to have lost some of it.
It's quite stodgy, isn't it? I think it's a bit overcooked.
OK.
I worry about this one.
First of all, it's very thin.
They've knocked all the air out the genoise and the colour's wrong.
Where are the layers? Very rubbery, undercooked cake.
That's sad.
I quite like the look of this.
I do, too.
It's very pretty.
The cake looks very good.
Tastes of pistachio.
Really beautiful sponge.
I quite like this one as well.
It's got a bit of height to it.
That's a lot of icing on there.
The cake is lovely.
Right, moving on to the last one.
This looks bone-dry on the side, with a flooding of fondant on the top.
It is.
And it's It's a bit of a mess.
.
.
over-decorated.
Yeah, it is.
The sponge is quite light.
Though not very high.
Prue and Paul will now rank the cakes from worst to best.
In 11th place, we have this one.
Karen.
You know what's the matter with it, it wasn't cooked.
In tenth is this one.
Quite stodgy inside, actually.
In ninth place, it's Antony.
Terry is eighth.
Seventh is Luke.
Manon is sixth.
Briony fifth.
And Kim-Joy is fourth.
In third place we have this one.
Dan, it looks lovely and it tasted great.
So, in second spot .
.
is this one.
Whose is this? Pretty good, Rahul.
Nice cake.
Well done.
Which means, number one, we have Jon.
Yes.
There's nothing to say about this, it's just a lovely cake.
Thank you.
Cheers.
That was amazing.
Absolutely spot on.
That is up there.
Birth of the kids, wedding day, and that.
That's there.
Well done, mate.
Oh, yeah, definitely.
Yeah, it's OK.
I'm just quite scared about what's coming next.
It was technical and it was a challenge.
Soyes.
What I always do, when I have a disappointment, is sort of crash down like this and, normally, within a short space of time, I bounce straight back again.
So, watch this space for tomorrow.
Yeah.
Just the showstopper challenge remains before we discover who will be our second Star Baker and who'll be leaving the Bake Off tent.
Coming into the Showstopper I think Dan's done well.
First handshake.
He is in line for Star Baker, along with Jon.
Rahul has been consistently near the top.
Some people need to fight to stay in the Bake Off and I would include Manon in there.
This is shocking.
Terry has to be in there as well, and Karen.
Her gateau vert was a complete disaster.
And likewise, Luke struggled in the Signature and didn't do particularly well either in the Technical.
And I would include Ruby in that.
You said her traybake looked like a forest floor.
It did.
The Showstopper today involves chocolate.
And it's going to be extremely hot today.
It's going to be a very challenging last bake for somebody.
Too hot for a Goth.
I'll probably melt.
Hello, bakers, time for your Showstopper Challenge.
Paul and Prue would love you to make a chocolate collar cake.
The cake can be any flavour that you like but it must be at least two tiers, encased in chocolate that wraps all the way around the cake, hence the name chocolate collar.
The design must be eye-catching and, of course, the cake must be delish.
You have four hours.
On your marks .
.
get set .
.
bake.
Good Lord, I am roasting.
It's much hotter than chocolate likes to be.
It's one thing to make a cake but unless you're a chocolatier, you are not likely to make a chocolate collar.
Now, the chocolate collar itself is all about the tempering of the chocolate, setting it on acetate and then placing it around the cake of their choice.
You have to be part architect on this.
Nobody in their right mind would be dealing with chocolate on a day like today, but this is Bake Off and they're going to have to.
Hello, Jon, you all right? How are you all, all right? Well, that looks like pineapple cake.
I'm doing a pina colada cake cos I like pina colada and getting caught in the rain.
Jon's pineapple sponge with coconut buttercream will be wrapped in a collar, which should bring his tropical Showstopper together.
My collar is a Hawaiian shirt going round the outside.
I can't think how you thought of it, Jon! Well, where would that come from? Out of the top of my head or out of my wardrobe.
Either one.
Antony has also raided the wardrobe for inspiration.
The collar is a sari, which is worn by most Indian women.
Let's hope I get it down to the tee.
His sari collar will wrap pistachio and rose water sponge with saffron buttercream.
The flavours are my mum's favourite flavours, so it is a dedication to her.
My mum doesn't like chocolate, so my sponge is orange and the cream is chocolate.
Ruby's future in the Bake Off rests on her mum's favourite orange liqueur sponge Just a splash.
.
.
sandwiched with a chocolate mascarpone and hazelnut cream, all wrapped in a collar straight from the walls of an art gallery.
My collar is inspired by Jackson Pollock.
Some might just say it's a mess.
Some might say that's very strategic of me, to have a messy collar.
The judges have demanded the bakers wrap collars around at least two tiers of delicious sponge.
It's going to be chocolate cake, salted caramel cake, chocolate cake, and there'll be three tiers of that.
And while some are going above and beyond, hoping to avoid an early exit Uh, uh, uh, uh, uh, uh, uh, um.
.
.
Terry is aiming even higher.
My chocolate collar cake is going to be the Eiffel Tower.
Two tiers of sponge and then a lace chocolate topping.
That's quite brave.
Yeah.
Have you practised in heat? I've practised in heat.
I've had my central heating whacked up to 80 degrees, working in the kitchen with the oven on.
I hate to see my bill when it comes through! Terry's tower will rest on white chocolate sponge filled with champagne buttercream and topped with strawberries.
It's a very summery sort of flavoured sponge, and strawberries, champagne, Paris - you can't go wrong.
All right, Tez.
Oh! Oh, perfect Paris, Marie Antoinette.
Exactly.
All right? Yeah.
Made a big sacrifice.
You better win.
This is what I do for you kids, all right? So make it count in the baking.
That is quite a costume.
I'm going in the oven.
The bakers now face an epic test of their ability to multitask.
Bake, angels, bake.
With several different-sized sponges So, I'm going to put this little one here so I can keep an eye.
.
.
they'll have to keep track of multiple baking times Six inches will take about 45 minutes.
Uh, eight inches will take about an hour.
.
.
whilst at the same time prepare their show-stopping fillings and decorations.
I'm trying to do a chocolate sail, if possible.
So that's why I'm making two instead of one.
If one fails, then at least I have something to put it on the top.
Rahul's sail will join chocolate shards and an ornate Bengali-inspired collar, wrapping triple-layered chocolate and orange sponges with a white chocolate Swiss meringue.
You're doing creme au beurre, Swiss meringue buttercream, your collars I'm doing a lot.
.
.
two different types of sponges.
I'm literally running around like a headless chicken now.
So I'm just going to do it a little bit early and 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, like, similar, so it's very good to stack things up together.
So that's why I'm doing two buttercreams.
But if I run out of time I might have no creme au beurre, just do everything with Swiss meringue buttercream.
Very succinctly put.
Thank you very much indeed.
Sorry.
Look forward to it.
Cheers.
Kim-Joy's Showstopper Brrrrr.
.
.
is a little more focused.
They're just, like, little cat silhouettes, cos I thought it'd look kind of fun, like, with them playing all around it.
Her cats will chase a ribbon around a white chocolate collar that surrounds genoise sponge filled with yuzu curd and topped with even more cats made with fondant.
I think I get a lot of influences from Japan.
Also kind of makes sense because, like, cats wear collars, don't they? So let's hope it's not a CAT-astrophe.
After a disappointing first day, a catastrophic Showstopper isn't an option for Manon.
So when I was an au pair, I used to look after a little girl that I used to love dressing up as a princess, so this cake is for her.
She's aiming for a fairy-tale ending to Cake Week with a fondant princess and prince for an almond castle cake wrapped in a crown of white chocolate and dark chocolate ramparts.
Sandi's had an accident.
Sandi, get up! It's OK.
That's fantastic.
Is that me and Sandi? Yeah, well, that's you fast asleep and that's Sandi, she's BLEEP off because you're late.
Uh, I think I don't think you can say that.
You've been looking at the wrong script.
90 minutes remaining.
I think it needs a few more minutes.
I don't want to bother them for too long.
It doesn't look that bad.
It actually I think it's cooked.
Woof.
They've risen a lot better than the one at home.
They'll need about another ten minutes or so.
Just going to get these bad boys out and onto a cooling rack.
Whoa! Oh Oh, no.
Yeah, that's just raw.
Oh! Briony needs to bake three tiers of chocolate fudge and salted caramel cake and fill them with salted caramel vodka buttercream, and she plans to wrap them in a dark chocolate collar with peanut butter brushstrokes.
I can't serve them raw cake.
That's just not happening.
I'll just have to remake it.
Where's my recipe gone? Right, take a breath.
Take a breath.
It's looking OK.
That one is, but the other one is looking very dubious.
Before they can wrap a collar around their cakes They feel nice and bouncy.
.
.
the bakers will need to cover the rough edges of their cooled sponges.
Oh, I'm just trying to make the creme au beurre.
I have a lot going on, as usual.
All right, we're now tipping on some really good saffron.
Smells delicious.
But while most bakers are making a flavoured buttercream for their crumb coat, Luke has chosen a more luxurious approach.
Just whipping the double cream together now.
I'm doing the last bit by hand cos it can all of a sudden just over-whip.
He's making a whipped double cream and white chocolate crumb coat for a triple-tiered raspberry and white chocolate cake which he'll wrap in an Art Deco collar.
I've now folded in the white chocolate.
It needs to cool a bit, cos in this temperature it's just going to not get on well.
Bakers, you have one hour.
Just one hour.
Argh! They're still warm.
In an ideal world, you would never do this.
He is a biggie.
Going to start with the smallest tier and then work my way up, cos obviously the other ones are still in the oven.
I'm just concerned that the buttercream is melting as it goes on the cake.
It's quite runny.
Ah! My buttercream is just wilting.
Trying to get this neater.
Oh, it's just melting like crazy.
This is awful.
Time is running away fast.
But avoiding molten crumb coats is just the first battle in the bakers' war against the heat.
Absolute nightmare.
Oh, Lordy, Lordy, it's hot.
Tempering the chocolate is going to be the most difficult bit in terms of the conditions that we're in.
Yeah, so you basically want to heat it up and then almost cool it back down.
There's more to it than that, I'm not saying I know everything about chocolate tempering.
Bring it up to 38 degrees and then No, bring it up to 43 degrees and then bring it down .
.
to 4030, I think.
Basically, chocolate has different types of crystals in it.
So what you do is when you heat the chocolate, they kind of break down all the crystals, and then you cool it quickly so that some crystals start forming again.
It sounds a bit funny, doesn't it? Basically, when you get your chocolates in the chocolate shop and they've got a lovely gloss on them, that's tempered chocolate.
Karen's tempering dark chocolate to wrap two tiers of rich chocolate cake filled with strawberry jam and soaked in a home-made strawberry liqueur.
But staying in the competition may depend on her successfully decorating her collar with hand-piped lyrics from a fitting folk song.
# As I was going to Strawberry Fair # Singing, singing buttercups and daises I met a maiden selling her wares Fol-de-dee.
It's basically about a prostitute, right? No, it's about a young lady that meets a young suitor and she tempts him with her wares Her wares? .
.
on her way to Strawberry Fair.
Dan's collar decoration will be a little less freehand.
I've done it twice in practice.
I don't do things timed.
I can't get four hours of undisturbed time in my house, so I don't actually do it against the clock.
Dan still needs to cover his red-coloured white chocolate stripes in dark chocolate for a collar to surround chocolate and raspberry cakes with raspberry Italian meringue buttercream.
Hopefully there'll be enough of a pattern in that one, cos I can't wait any longer.
How long have we got left? Bakers, you have half an hour.
30 minutes left.
I'm just going to have to chill this fast.
Wow.
I'm happy with this one.
It's way too hot to be cutting it but don't have time to mess around.
This is the worst day ever for doing chocolate.
I like pina colada.
My hand's wobbling really badly.
So I'm going to put the white chocolate in between, but obviously need to be quite careful with the temperatures.
There's something about a sari that's just extremely beautiful.
India's all about the colour and the drama.
Yay! So I don't want too many wrinkles or anything that's going to distort.
Jackson Pollock would just probably whack it on but in the same breath, he's not being judged.
Bakers, you have ten minutes.
Is that right? At home, five minutes, the chocolate is set.
Here Oh, no, it's melting.
I have just got to get it round the cake.
Just going to put this as well You need to just gauge it, because if you leave it too long it's not flexible.
You've only got a few minutes, really, in which to get it on.
Oh, it's way too stiff now.
I wussed out.
Solidly wussed out there.
Making sure that they are OK.
I just need to commit and just do it.
Allez.
Just commit.
Just going to go with it.
This just acts as setting spray.
Just breathe.
It just won't go on.
It's just wet.
It shouldn't be like this at all.
Now it's going to go in the fridge.
Say a little prayer for me! It's not gone to plan.
I've really messed up.
How many minutes do we have left? Bakers, you have five minutes left.
If you were going to panic, now's the time.
Under pressure! I'm not happy with that.
It's going to cool it.
Oh, it's just all completely melted.
It hasn't set because it was too hot.
It's not set.
My hands are so warm as well, I can't even touch it.
The bottom collar I just didn't have time to remake.
Oh, it's soft.
It's just absolutely I'm just going to leave it on.
It just didn't set.
Well That is just unbelievably bad.
Whoa! Bakers, your time is up.
Gone.
Please step away from your chocolate collar cakes.
I mean, it would be really nice if the bottom one had a chocolate collar on it.
Paul and Prue will be saying, "I thought this was Art Deco.
" More like art nightmare.
Are you all right? You OK? What happened? I justI can't take the acetate up.
It's not setting.
Dan, would you like to bring your Showstopper up, please? I'm really impressed because, with this heat, to get a collar round it at all is an event.
I think you've done an amazing job and the stripes are beautiful.
Well, that's beautiful.
It's rich and moist.
It's delicious.
The Swiss meringue with the raspberries is bringing a tartness.
Married with the chocolate and the collar, that's mighty impressive.
Well done, Dan.
Thank you.
I'm really impressed with the cats.
They make you smile.
Better taste as good as it looks.
The sponge is quite firm.
It is slightly too dry.
It looks fantastic.
I do like the colours.
Wow.
Wow.
The colours are just amazing.
I'm not getting pistachio.
There is no pistachio to blend with the saffron.
It's just saffron in my mouth, so it tastes almost savoury.
I think it looks amazing.
I love the piping.
The sheen you've got on the chocolate is very good.
The collar's very neat.
That is really lovely chocolate cake.
It melts in the mouth, which is perfect.
Fair play to you.
That's a great job.
Well, that's great to hear.
Thank you so much.
I can't fault it.
It's simple and highly effective.
You've got a great sheen on that chocolate.
I think it looks amazing.
It is tender.
The pineapple has made it very moist.
I think the sponge is fantastically baked, and the coconut really works with it as well.
And I really love your design.
Very good.
Well done.
Thank you very much.
Cheers.
Luke, would you like to bring up your Showstopper, please? Not really! Sorry about that.
Cream in this sort of heat Yeah.
.
.
white chocolate in this sort of heat.
Let's see what it tastes like.
It might taste wonderful.
The flavour is delicious but the cake is tough.
especially with the white chocolate.
Your sponge isn't good.
Is it not good? It's a nice-looking sponge.
What's going on? Why wasn't this taken off? Basically, my chocolate didn't set.
Well, it's set now.
And, now it's off, this chocolate is beautifully tempered and absolutely shining.
OK.
That's a very nice sponge.
I think it's a very, very nice cake.
Very smart.
Thank you.
It's a shame you didn't take the acetate off! Well, I have to say, I think the way you've done the ironwork is brilliant.
It may only be half the Eiffel Tower but everybody knows what it is.
Yes.
OK.
What I'm mostly getting is the sweetness of the buttercream, and the cake is a bit boring.
Bad luck, Terry.
No problem.
Thank you, Terry.
You're welcome.
We only asked you for two tiers Yes.
I know.
I know.
.
.
so you did get the collar around two.
Yes.
We'll have a look at your sponge now.
Oh, look at that.
That is very beautiful.
Thank you.
Your sponge is overbaked.
You can see by the colour on the outside how dark that is, and the others are like rubber.
I agree with you that the textures of the cake are not right but I think the flavours are lovely.
OK.
Thank you.
Wow.
It's a wonderful construction.
I'm really impressed that you managed to keep it together and it hasn't all fallen down.
Based on the weather today and the heat, I think you've done an unbelievable job.
Not just to do two collars but to do this little pipework across the top as well and then do the shards on top of that.
I'm impressed, Rahul.
Thank you.
You can hear that crack.
It's beautiful.
Very bold, strong colours.
Fantastic.
Rahul, can 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.
Well done, Rahul.
It really is very elegant and very restrained.
Thank you.
It's classy.
I can just tell by the way you're cutting it that the sponge is beautifully cooked.
I can sit here eating this for an hour or so.
Oh! Phew.
It's just delicious.
Thank you.
Come here, Ruby.
Yes! Yes! Yes! That cake, that sponge, the flavour in there The hazelnut and the chocolate Every element comes through perfectly.
The collar is so elegant.
The brittle on the top That's a fine cake.
Oh, thank you.
Oh, I'm made up.
When Prue said that she could sit there and eat my cake all day long .
.
buzzing.
I'm really happy with Paul's handshake.
Would never take that back now.
Like, I'm pleased that one's in the bag but .
.
I wanted to impress Prue.
Good job.
Yay.
Amazing.
When Paul invited me to the table, I just first thought that maybe I have left something stupid inside the cake, you know, like, I was poking it with a cocktail stick.
Maybe I left a cocktail stick inside, so he wanted to show me.
Yeah, that was very surreal.
There weren't any surprises.
No.
I'm surprised they even wanted to judge it, to be honest.
You know it's only a cake.
The logical side of you knows it's only a cake and, at the end of the day, it's not the end of the world.
It weren't as bad as mine, at least.
Look at it that way.
At least you had a collar on it! Prue and Paul must now decide who will be our second Star Baker and who will have to leave the Bake Off tent.
It was an extraordinary day, because we went in very clear about the people who were in trouble, and all that has changed.
I was so pleased with Ruby and Karen, because they looked in such trouble.
And Manon.
I think those three people saved themselves.
I think we've got Luke and Terry down at the bottom.
Yeah, and they didn't even look good, did they? Briony's Showstopper wasn't particularly good.
She let herself down.
She's better than that.
The cake was stodgy.
I think when you're looking at Star Baker, Jon did a great job with his pineapple cake, I think Rahul's done a fantastic job, and I also feel like Dan has been probably the most consistent throughout all.
Absolutely steady.
Quite amazing that two handshakes happened.
I've never given a handshake on a Showstopper before, but to give two I'm disappointed with myself! But it The only The only reason We're disappointed with you, too.
I know.
Yeah.
Bakers, what a tremendous, cake-fuelled weekend we have had, and I have the pleasure of announcing the Star Baker.
The person who is this week's Star Baker made a giant of a tray bake, has been technically consistent, and persuaded Paul to give his first-ever handshake in a Showstopper.
Rahul! Unfortunately, that means I get to deliver the bad news.
The person who's leaving us this week is .
.
Luke.
I know, I know.
It wasn't my weekend, hey? I'm just going to, like, really miss everybody here.
Oh, mate, mate! I've lost my mate! I just can't believe I've even made it onto the show in the first place.
Just little old me, who just, like, bakes in his kitchen, started with his nan, taught himself.
But, hey, I was still in the Bake Off, I still went in the tent, I still had Paul and Prue try food I've baked, which is, like, literally, a dream of mine.
Next week, next week? I know, next week, I will.
Thank you.
I am so relieved to still be here.
I'm not going to cry! I'm not going to cry.
Nope.
No, I'm not! Still here, Terry.
Still here.
Still in shock, I think.
It's a bit surreal, actually, how much you do want it.
I will return home tomorrow and practise, practise, practise! Well done, Rahul.
You can cheer up now.
Yeah, I will try, yeah.
Thank you.
All right? Yeah, yeah.
I just Yeah, my emotions just go a little bit crazy.
It feels so surreal.
Hollywood handshake and the Star Baker Well done! I just hope I didn't peak too early.
Next time And we're off.
.
.
it's Bread Week Oh! Come on, bread.
Don't let me down.
.
.
and Paul's not taking any prisoners Makes me nervous.
.
.
with a fruity classic Signature Bake Do you want to see my buns? .
.
a heated Technical Challenge that's a British takeaway favourite I genuinely have no idea.
Agh! .
.
and show-stopping sweet breads that are the largest ever baked in the tent.
It is a big waiting game, but it's worth it, you see? Worth it.
No, I mean No, no, don't have to explain.
I've totally got it.
You are Marie Antoinette, because what is the one thing that we all know about her? That she famously said, "Let them eat cake," and it's Cake Week.
I just I love that you've bothered.
I mean, I don't want to nit-pick, you know, cos historically probably she never said it.
I think it's one of the great misquotes of history.
If anything, she would have said, "Let them eat brioche.
" But chances are she never even mentioned cake.
I mean, people just said it about her because, you know, they were mean.
But honestly, well done.
I don't know what you're talking about.
These are the only clothes I had left that were clean.
Clean is good.
Last time Come on, biscuits.
.
.
Briony saw herself rising to the top.
I love the balloons.
Can we eat a balloon? Please do.
But it was Manon I think you've done an amazing job.
Thank you.
.
.
who was crowned this year's first Star Baker.
And although Ruby crumbled I am losing it, Noel.
.
.
it was Imelda Oh, sugar plum fairies! .
.
who was first to leave the tent.
Now it's Cake Week.
This is not going to go well.
The Signature Bake sees temperatures rise Well, good luck cooling it.
.
.
the bakers go green for the Technical Challenge Urgh! The weirdest thing I've ever done for a cake.
.
.
and face a chocolate Showstopper Lordy, Lordy.
It's hot.
.
.
on one of the hottest days .
.
the Bake Off tent has ever seen.
Whoa! It's OK.
Cake Week.
Kind of looking forward to it cos I've been practising literally nonstop.
Best of luck.
Even though I'm a baker, cakes are not really my thing.
So many things that can go wrong with cake.
Pfft! Just trying not to think about that right now.
I am going to run out of time today so warning, spoiler alert.
Welcome to Cake Week and your Signature Challenge.
Today, the judges would like you to create that classic crowd pleaser, a traybake.
They want you to TRAY and bake a cake.
That posh accent's not working for you.
You can use any type of sponge, any flavour, but you must be able to make 16 identical slices from your traybake.
You've got two hours to complete your Signature Challenge.
On your marks .
.
get set.
.
.
.
bake! A traybake, as the name implies, is baked in a tray.
Generally, they're the good, old reliable sponge cakes with sort of white icing on top.
But I would like to see something I've never seen before.
You've got to bite into it.
A little bit of crunch on the top's nice.
Hit that beautiful sponge and, of course, flavour - they must get that flavour across to us in a very small bite.
Time management is critical.
Get this wrong, they're in a whole world of trouble.
Good morning, Antony.
Hello, Paul.
Morning, Antony.
Hello, Prue.
Hey, Noel.
Tell us about your traybake.
So it's a frangipane with a nice sweet pastry, pineapple jam and then a coconut burfi on top.
What is burfi? It's like a coconut sweet, really.
Just milk powder, desiccated coconut Oh, delicious.
.
.
and sugar.
Hi, Mama.
How are you? I'm very well.
Antony lives in London but calls his mum, Maria, back in Bangalore, every day.
How's the weather in Bangalore? Oh, it's horrible.
Inspired by the burfi he ate with his mum as a boy, Antony's cardamom frangipane traybake blends Indian sweets with classic British baking.
Sounds like a slightly different Bakewell tart, doesn't it? Yeah, it's like an Indian Bakewell tart.
Yeah.
I think you might have invented something there.
Yeah.
Briony is also attempting to pull off a culture clash.
I've gone for Spanish flavours because I'm a massive fan of Spain and all things Spanish, so I wanted to sort of incorporate that into the good old British traybake.
Briony is currently training for her third half marathon with her cockapoo, Archie.
And the race is on to complete her traybake with an orange pastry base, almond sponge and a chocolate ganache on top of a soft Spanish nougat called a turron.
Hola.
Hola.
Hola! Hola! Que tal, Sandi? Do you speak Spanish? Si.
Claro que si.
Do, do you really? Yes.
I studied it at university.
And your Danish? No.
Well, I'm going to I'm up for trying.
We've got time.
Yeah, teach me.
You need actually, probably, to get all the way through to the final, I'm just saying, if I'm going to teach you anything.
Yeah.
OK? OK, here we go.
Jeg er Jeg er .
.
konge i .
.
konge i .
.
Danmark.
.
.
Danmark.
Og jeg Og jeg .
.
kan lide .
.
kan lide .
.
Jordbaer.
.
.
Jordbaer.
Yeah.
What did you just make me say? "I am the king of Denmark and I like strawberries.
" And I think that is going to see you though any part of Denmark that you wish to go to.
Come on.
Dan is also headed for Europe.
I'm just going to try not to panic, cos it didn't serve me well last time.
He's off to Germany via the 1970s.
It's a riff on a Black Forest gateau.
Maybe they were trendy when I was growing up, but you don't see them much these days.
Despite being too young to remember the '70s, as a boy, Black Forest gateau was Dan's absolute favourite.
He's making a vanilla cream topping and will decorate with intricate tempered chocolate, but he's already discovered a problem.
I thought nobody else would do it but, unfortunately Chocolate, cherries, cream, is delicious.
.
.
Ruby's stealing my ideas.
Oh! Whoa, whoa, whoa! Honestly! Less of that "stealing the idea" business! Ruby's ideas in the kitchen have usually been inspired by her mum, Kalvinder.
Mmm.
That's good.
Got to say, not as good as Mum's though.
Ruby made her Black Forest gateau for her family last Christmas.
It has a dark chocolate ganache and white chocolate drizzle on top of a moist chocolate sponge.
I'm a bit worried because it's quite a tender chocolate sponge.
Yeah.
How are you going to get it into neat slices? The key thing for me is to make sure that it's chilled, otherwise it could turn into a sloppy mess.
Yeah, no pressure.
When it comes to her sponge recipe Un, deux, trois, quatre, cinq, six.
.
.
last week's Star Baker, Manon, has put herself under even more pressure.
I'm not using any raising action.
I'm only using the egg whites, actually are going to make it fluffy.
So it's quite a lot of eggs.
When Manon left the family farm in Brittany for London six years ago, it awoke a passion for British baking.
Ow! Her raising agent-free traybake, with rosemary, honey and fresh figs, was one of the first recipes she learnt in her adoptive home.
My first job in London, there's a landlady where I used to work - she made the best honey cake ever.
The risk is that it can not raise.
Terry is taking an even bigger risk with his sponge batter.
What's this, then? Er, this is just an apple sauce.
And where's that going? Into my batter.
It's interesting that you're using this cos there's a lot of liquid in apple.
It's a nice, moist cake and it's actually it's better a few days after you make it.
Terry also has the patience to keep bees.
Looks like I've got a nice active little queen in there.
Using their honey to slowly brew his own beer.
Should be a nice, sweet mix.
There's an alcoholic kick to his traybake, with rum-soaked raisins and dates being added to his moist apple sponge.
Are we going to taste the rum? You will.
There is a rum syrup that goes on the top once the sponge is cool.
A lot of rum? Hopefully.
I'm counting on it.
Some rum shots on the side? I might.
I might, yeah.
Just keep bringing the rum and Prue will be happy.
Every minute in the Signature Challenge Ooh.
Ooh, ooh, ooh.
.
.
is now precious.
I need to get this into the oven, ASAP.
The longer the bakers' large traybake-sized sponges need in the oven Come on.
.
.
the less time they'll have to cool.
And nowwaiting time.
And a warm cake can't be sliced and decorated.
Doesn't that look delicious? There we go.
That's going to be in there for about 25 minutes.
This is going in for 35 minutes.
This needs 20 minutes.
It's quite a thin cake.
It's a very short bake time.
So it's got lots of time to cool.
Bake well, my love.
Now there's even more to worry about.
Okey dokey.
The judges will be expecting each traybake sponge to be accompanied by complimentary fillings and toppings.
This is Valencian orange jam but they still a nice bitter taste.
You know when it's ready when it hits when it hits 105.
Very helpfully, it says "jam" on it, actually.
And it also says "hard crack" on there as well.
I'm not sure what that, um, temperature's for.
I am making my rosemary syrup.
I love rosemary.
You know, it reminds me of Welsh lamb like, you know? While I'm eating a lemon cake.
I think you should wear this one.
Jon also adds an unconventional twist to his job delivering blood to the NHS by letting his daughters, Lucy and Hannah, choose what he wears to work.
Why not this one? Oh, that is very nice.
Your mother doesn't like that one at all.
But Mum and the girls have all approved his Italian meringue-topped traybake that pairs his favourite herb with his favourite pudding.
I like lemon meringue pie, so I thought I would try a lemon meringue cake rather than lemon meringue pie.
In the oven, I'm making a pandan chiffon traybake cake.
And what's pandan? So pandan is like a long leaf, and you get the juice from it.
And does the pandan give colour as well as flavour? Yes.
That's revolting.
Do you know? Do you know what it's like? It's going well, I think.
It's like I just cut me lawn.
It's just like I cut me lawn.
Kim-Joy often bakes treats for her and her partner Nabil's marathon board game sessions.
Her pandan and coconut traybake, topped with palm sugar cream, is one of his favourites.
It's kind of a love or hate flavour, so Isn't that a dangerous thing to do? I love it, so I quite like it.
Do you? It's like pond water.
Yeah, good I think that could be delicious.
Thanks.
Sort of reminding me of frog spawn.
Lovely.
Bakers, you have one hour left.
Wow, if we've got an hour we could cut your hair using this bowl.
I'll take that.
There's a saying where I come from - a watched pot never boils.
The bakers now face a crucial decision.
I'm a bit scared to look in the oven.
Cake's coming out in about a minute.
Take a traybake out of the oven too soon and the under-baked sponge could collapse when it's cut.
Leave it too long, and not only do they risk running out of cooling time Oh, no.
Definitely more time.
Yeah, that's done.
.
.
but also tough, crumbly slices.
Let's just wait for it.
Omm.
Might have to whack the oven temperature up a little bit, maybe.
In fact, I'm going to do that now.
Got about another 15, 20 minutes left yet.
Just a bit of a waiting game now.
Back home in Sheffield, a bake in the oven means a chance for Luke to take Ruby, Oscar and Daisy for one of their two walks a day with his fiancee, Kelly.
You all right? Yeah, I'm losing my jeans.
They often return to his classic lemon and poppy seed traybake, with a white chocolate and mascarpone topping.
Not sure if it's cooked in this little bit.
Yeah, there's this one little section within it that just doesn't want to bake.
Whilst most bakers have enough to worry about with one sponge All right.
Ow! .
.
one has managed to make his Signature Challenge twice as hard.
I don't really want to over-bake them.
I don't want to under-bake them either.
Rahul's planned a traybake that's double layered.
I did quite a lot of experiment with this recipe.
I baked it, like, five or six different versions of it.
Rahul often gets his best baking ideas whilst working out at his local leisure centre in Rotherham.
It's inspired a seventh version of his double lemon joconde sponge traybake, with Italian meringue buttercream and now a drizzle with the juice of four lemons and 25 cardamom pods.
It just smell like, er, disinfectant so don't worry about that.
Wow! That'sstrong.
Oh, my God.
So it does smell like disinfectant? Well, I think I certainly wouldn't mind cleaning the corners of my fridge with it.
Oh, wow, great.
No, I'm sure it will taste delicious.
Right.
I'm going to go for it.
I think I'm going to take it out.
Hallelujah! He is ginormous.
How thick is it? Mine's probably going to be about that thick.
Oh, no, mine's like that.
Oh, mine's quite deep.
Well, good luck cooling it.
Oh, God! With time running out Come on.
.
.
the moment their sponges are cool enough He's big.
.
.
the bakers need to be ready with all their fillings, toppings and decorations.
Hopefully I'll squeeze it in, in ten minutes.
Yeah, you know you're not actually wearing a watch, right? Just-justthat's not really helping you.
Rum sauce.
A tablespoon of rum in.
Just a little extra for Prue.
Hopefully she'll get the, um, rum flavour from that.
Mixing together the honey and the sugar and water for the turron.
My marmalade is simmering.
Ganache ganaching.
Maybe I've just done too many things.
At the moment, I'm just piping some chocolate shapes onto acetate, and they will stand upright on top of the cake.
I tried various things for the topping, unsuccessfully, and I wanted to use the marzipan and I just got a flash of inspiration.
Just thought, "Edible food paint.
Metallic.
" So it's beautiful and shiny.
Since recently becoming a grandmother for the first time, Karen has been devoting her creative energies into artistic bakes for her family.
Now then, this seal, do they have legs? No, they have flippers.
Her striped marzipan will sit on an almond sponge layered with a tart rhubarb jam.
I've done the stripy bits, although I could titivate for a while, but I'm just putting some beautiful glitter on it.
Why wouldn't you? Full disco.
Sandi, we need to do a time call.
Yeah, no, I'm skipping this one.
Bakers, you only have 15 minutes remaining.
So that's a slight worry.
I shall have to caramelise my nuts a bit quicker.
Now it's messy.
Turron can set quite quickly, so I have to make that kind of at the last minute.
Ooh, it's going to be a rush at the end! Pushing it a little bit.
Just putting my drizzle into my cake.
I'm just spreading my Italian meringue buttercream.
I'm reasonably happy.
I think Ruby's struggling with cooling it down.
It's still way too hot.
Quite warm now, isn't it? It is very warm.
Ah, cheers for that, Sandi.
Is that better? That's amazing.
Right, here we go.
Turron on.
It's so sticky.
Mine's roasting.
This bad boy just needs to go and chill in the fridge, though.
It's too hot.
It's going to melt.
This is going to look a mess.
God, I've got to get 16 pieces off this.
The judges have demanded identical crisp, clean slices.
This is all about precision.
Hopefully get it looking relatively even.
So I've divided in four, and each four is going to be divided into four more.
Un, deux, trois, quatre Sorry.
So I need to do seize.
Urgh.
Oh, God.
They're looking hot.
Some are a bit bigger than others.
Oops.
They look so messy and rubbish.
They might not be as finished as I'd like them to be but they'll be there.
It's hotting up.
So now the ganache is melting.
I'd like to take a bit more care in doing this but I just haven't got time at the moment.
Bakers, you have one minute remaining.
Oops.
Oh, you mucky pup.
Finished.
What a mess.
Bakers, your time is up.
Ugh.
You're done.
Done.
You're done.
We're done.
Look at everyone's.
It's just pretty and pretty and pretty.
Pretty, pretty, pretty.
Oh, dear.
It's judgment time for the bakers' Signature traybakes.
Hello, Rahul.
Hi.
They are quite elegant and it reminds me of an afternoon tea in a five-star hotel cos they look like they're finger sandwiches.
Oh.
Let's have a taste.
You certainly get the lemon and the cardamom, and they're in the right proportion.
I think that's very good.
For something that looks like a wholemeal finger sandwich, they taste beautiful.
Sigh of relief.
Yeah.
Thank you.
Cheers.
Thanks.
It's quite a tough sponge.
And it's a bit bland as well.
OK.
You really have got the balance of the coconut and the frangipane absolutely perfect.
It's very delicate.
Not as powerful as I thought it'd be.
It is a little bit of a mess Thanks, Paul.
.
.
but I think it's a pretty decent traybake.
Tough as old boots.
And the top is very sloppy, so you've got sloppy and tough.
Sounds like a terrible double act, Sloppy And Tough.
You were right about the rum.
It's very rummy.
Because the amount of apple that you've put in there, it brings flavour.
Blending that with the raisin, the rum, I think you have a beautiful, traditional traybake.
Not very sophisticated but a real pleasure to eat.
I think they look very elegant.
You have kept it simple Yes.
.
.
but it is down to that sponge.
I think the marzipan's a bit too thick for that amount of sponge.
The sponge is very dry.
That's a shame, cos they look great.
Thank you very much for your feedback.
That's great.
Thank you.
They look really elegant.
They look all the same size.
Very neat.
Oh, lovely colour.
I love that pale green.
That comes from the pandan leaf, doesn't it? Yeah.
Mm.
I love the chiffon.
That is lovely.
Textures are perfect.
The look of it's perfect.
But I just don't like the pandan.
No, I accept that.
Some people don't.
For me, it's not the right flavour to go in a traybake, but I admire the fact that you did it, because that chiffon's perfect.
I hope, really hope they taste OK.
So do I, um, cos they look hideous.
I know! I know.
I'm sorry.
It's divine.
Is it? Oh.
There you go.
Honestly, I don't care the way it looks.
Really? Yeah.
I have to have another bite.
The almonds in there.
The turron as well.
The whole thing together.
The orange.
It's delicious.
Absolutely lovely.
Oh, thank you.
Can't believe I'm crying over a traybake.
Well, I have to say they look very elegant.
Thank you.
I'm not quite sure I'd like a whole piece of rosemary leaf in my mouth.
Right.
But you've got chopped rosemary inside, haven't you? Yes.
Yes.
I'll tell you what, it's delicious when you do get a bit of rosemary.
The Italian meringue, it tastes fine, it just needed more whipping.
Chocolate goes well with it as well.
Sponge is good, but it's down to those little elegant touches and I think you lost it slightly with the Italian meringue.
Thank you.
It looks like a forest floor.
OK.
It's a mess.
It's broken apart as you've tried to portion this, cos some are thin, some are thick.
I think, as a chocolate cake goes, it's fantastic.
Yeah.
I mean, very, very good.
The biggest issue is that you don't get any cherry.
Right, OK.
Maybe more kirsch in there would have helped as well.
Oh, I'm not sure about the kirsch but I could eat that with a great deal of pleasure, though.
Oh, good.
Phew.
Well, the decoration is absolutely excellent.
Everything is very neat.
You pipe very well.
It's not too thick.
Impressive.
Thank you.
I think they look amazing.
Good interior.
Mm.
Nice and boozy.
Come on.
Say something nice.
Like your T-shirt.
Just doing my best here.
That'll do.
Oh, wow.
Thank you very much.
What I liked about it, it looks incredible.
But, when you get inside, and you do hit that cherry and the kirsch sits there, and then the topping, it's just a really nice cake.
I could sit and eat the whole lot.
He's blushing.
He's actually blushing.
I am.
I thought he was joking.
I was waiting for him to go "Just kidding!" And I said I wouldn't cry, and I did cry.
They were tears of happiness, though.
I was always expecting Paul to have a gripe but "forest floor"? He is savage.
The bakers were able to practise their traybakes but, with ingredients shrouded in gingham, the cake they'll take on next is a total mystery.
Right, bakers, time for your Technical Challenge, which today has been set for you by Prue.
Any words of advice? Go like the clappers.
You don't have much time.
Wow.
That's made everybody feel good, right? Off you two go, and carry on with your extreme ironing, whatever you're doing.
For your Technical Challenge today, Prue would like you to make an impression of a cake.
Quite literally.
It's her version of the Impressionist painter Claude Monet's favourite birthday treat, Le Gateau Vert.
You need to make a light, delicate pistachio, genoise sponge.
Green.
Mm-hm.
Sandwiched with a pistachio creme au beurre.
More green.
And covered in a fondant coloured green with? Spinach? Yes.
That's a complete fluke.
You have two and a quarter hours.
On your marks .
.
Get set .
.
Bake! Oh, there's actually spinach.
I thought he was joking.
For the Technical Challenge, the bakers have identical ingredients This is absolutely ridiculous.
.
.
and Prue's pared-down recipe.
In shock.
I don't even know what I'm making.
Prue.
Gateau Vert.
Claude Monet cake.
What on earth are you thinking? One of the reasons I really love this cake is because not only was it one of Claude Monet's favourite cakes but he had it every year on his birthday.
So, how does it get that beautiful green colour? It's some spinach puree.
The thicker the puree, the more green you can get into the fondant.
Those layers look amazing.
The most usual problem with a genoise is not getting the volume.
It has to be at least an inch and a bit, so that you can cut it into three and it'll be light and delicious.
That is beautiful.
This is about the basics being done well and I think at this early stage, it's a fantastic challenge.
The person who keeps their head will do the best because there's a real danger of panicking when you see how much you've got to do.
If Prue Leith tells you've got to hurry, I guess that means you've got to hurry.
"Make the genoise sponge".
OK.
It's actually my favourite sponge to make.
Fingers crossed.
"Place the sugar and eggs in a large bowl".
You have to whisk it for quite a high speed, for quite a long time.
All of the lift comes just from whisking the eggs.
So, that's going to be the tricky bit.
I'm just going to time it, how long I'm going to whisk it.
I think I'll say about eight minutes.
Fold in pistachios and flour mixture, butter and lemon zest.
Don't want to knock out any of the air.
What I take now is a little bit of the genoise and mix it in with the butter cos then I find it easier to fold it into the rest of it.
I'm just a bit concerned about this.
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 Karen isn't the only baker struggling.
I should have done the whites separately, I think.
Softly.
Gently.
It's a question of whether I just abandon ship or go back.
I'm going to go with it.
I'm trying again.
So, start from the beginning.
It just says "bake".
ForI don't know.
It just says, "bake".
I'm baking for ten minutes initially, then I'll check on it.
I think it'll be about 15.
Just going for unlucky 13.
I'm sure it'll need at least 20 minutes.
Let's come back in 20.
18 minutes.
Right, bakers, that's half an hour gone.
So, that'll be like a biscuit.
Sandi, that was magnificent.
Thanks, Noel.
I mean, I'm not actually meant to be here.
I just love watching you work.
I know.
Thank you so much.
OK.
So, now I'm going to make the marzipan.
"Finely grind the pistachios".
Add the icing sugar and combine.
No-one got time to be making marzipan.
You just go and buy it.
I've made marzipan before.
"Add the egg whites and pistachio essence.
"Knead until smooth, wrap in clingfilm and leave to rest".
I actually quite liked Monet, as well, before this.
Do you like Monet, though? Um, I'm not sure who he is.
I know Monet but I've never seen this cake.
He did the water lilies.
Yeah.
Right.
Do you like van Gogh? You know van Gogh.
Yeah.
Done his ear in, didn't he, you know? One ear.
My cake does not look right at all.
Oh, it's pretty poor.
I don't want to be scolded for baking, after this morning saying I had tough-as-old-boots sponge, I don't want to do it again.
Oh, my God, his looks so good.
I think I would go with that.
It's come out how I expected it to come out.
Looking like a cake.
You have totally nailed how Bake Off works.
It hasn't risen.
But anyway Oh, mate, this is a disaster.
It's sunk.
Nope.
I don't know whether to start again.
I'm making the cake again.
Like, I've got a flat one and I can always use that in an emergency but I need another one.
Started my sponge again.
Oh, God.
"Make la creme au beurre".
Creme au beurre, is, well, buttercream, basically.
"Add the spinach and cook until wilted".
The colours in a Gateau Vert .
.
are all natural.
Oh, man.
Oh, look at that.
Look at that.
That is green, isn't it? It's quite weird cos we're making cake but it smells like And it smells like .
.
weird .
.
smells like health, doesn't it? .
.
boiled cabbage.
Unless the bakers ensure they squeeze every drop of water from their pureed spinach Let's see how much it is at the moment.
.
.
their creme au beurre and fondant topping Oh.
.
.
won't have the vivid green appearance that Monet loved.
Urgh.
OK, yeah, that's the weirdest thing I've ever done for a cake.
That's a full sack.
Spinach-flavoured creme au beurre.
Conscience is saying - that's not good.
I hope this one works, cos I definitely won't have a chance to do this one again.
This time, I've beaten my egg whites first.
As Dan and Terry begin baking a second genoise sponge See how we get on with that.
.
.
the rest of the bakers need to cut theirs into three equal layers.
How anybody's going to slice that into three is anybody's guess.
When I'm doing this, I can see where I'm at.
My knife skills are pretty questionable.
Uh-oh.
OK, we've got one layer.
No, no, no, no, no, no.
That is bad.
Very bad.
Second time round, I would have preferred a bigger rise on the sponge but - hey.
Starting again.
Everyone must be looking at me - "Has he lost the plot?" Oh, there's so much to do.
Bakers, you have half an hour remaining! That was the best time call of the year.
Oh, thanks.
Actually sorry, second best.
Going to have to take that back.
Wow.
I had an acceptance speech and everything, ready.
That's the most gracious defeat of the year.
Oh, thanks so much.
Sorry, second.
Second place.
I would have liked to have spent a bit more time prepping it and folding it all together but, just, time's not on my side.
"Sandwich together with the creme au beurre".
So, you're looking for that silky texture.
That is absolute liquid.
That's very thin towards the end.
Cover the top and the sides of the sponge with marzipan.
I made marzipan.
Oh, come on.
Please just do it and be cooked.
Keen to get this excess off cos it's weighing it down.
Quite pleased with the marzipan, actually.
It's, uh, looking all right.
Bakers, you have five minutes left.
Right, this is coming out.
I don't think it's any better than the other one.
Right, what's next? "Coat the cake with the icing".
It looks pretty green, isn't it? I'm just choosing the best bits from, like, the sponges I've made.
We'll cheat a bit.
Oh, God.
Such a mess.
Starting to come together a bit now.
Finally.
Says, "Elegantly decorate with chopped pistachios "and edible flowers".
Can't believe I've managed to do this, to be honest.
Bakers, your time is up.
I'm walking away.
It's a little ring of beauty, isn't it? It looks like something.
Please place your Gateau Vert behind your photograph on the table.
Paul and Prue are expecting Gateau Vert with three even layers of pistachio genoise sponge, pistachio marzipan, and spinach-coloured fondant and creme au beurre.
And they won't know whose is whose.
Right, shall we start with this one? Lovely colour.
It's got a nice colour, hasn't it? That looks like the proper layers.
That's a nice cake.
Delicious, isn't it? The creme au beurre and the genoise are fantastic.
The pistachio comes through.
Now, the colour's all wrong on this.
The layers aren't too bad.
Nice flavour.
Moving on.
Now, it's lost all the height, hasn't it? Yeah.
Looks quite wet as well.
It's a bit puddingy, to be honest.
OK, moving on.
Nice colour.
It is.
That is very nice.
It does taste good.
It's quite a rounded cake.
How have they achieved that? The layers aren't too bad.
Flavour's OK.
The filling's good and the sponge is all right.
Now, this one looks quite nice when you initially look at it.
The layers are equal.
The flavour's all right.
Mm.
Mm.
You seem to have lost a couple of the layers here.
The creme au beurre, seem to have lost some of it.
It's quite stodgy, isn't it? I think it's a bit overcooked.
OK.
I worry about this one.
First of all, it's very thin.
They've knocked all the air out the genoise and the colour's wrong.
Where are the layers? Very rubbery, undercooked cake.
That's sad.
I quite like the look of this.
I do, too.
It's very pretty.
The cake looks very good.
Tastes of pistachio.
Really beautiful sponge.
I quite like this one as well.
It's got a bit of height to it.
That's a lot of icing on there.
The cake is lovely.
Right, moving on to the last one.
This looks bone-dry on the side, with a flooding of fondant on the top.
It is.
And it's It's a bit of a mess.
.
.
over-decorated.
Yeah, it is.
The sponge is quite light.
Though not very high.
Prue and Paul will now rank the cakes from worst to best.
In 11th place, we have this one.
Karen.
You know what's the matter with it, it wasn't cooked.
In tenth is this one.
Quite stodgy inside, actually.
In ninth place, it's Antony.
Terry is eighth.
Seventh is Luke.
Manon is sixth.
Briony fifth.
And Kim-Joy is fourth.
In third place we have this one.
Dan, it looks lovely and it tasted great.
So, in second spot .
.
is this one.
Whose is this? Pretty good, Rahul.
Nice cake.
Well done.
Which means, number one, we have Jon.
Yes.
There's nothing to say about this, it's just a lovely cake.
Thank you.
Cheers.
That was amazing.
Absolutely spot on.
That is up there.
Birth of the kids, wedding day, and that.
That's there.
Well done, mate.
Oh, yeah, definitely.
Yeah, it's OK.
I'm just quite scared about what's coming next.
It was technical and it was a challenge.
Soyes.
What I always do, when I have a disappointment, is sort of crash down like this and, normally, within a short space of time, I bounce straight back again.
So, watch this space for tomorrow.
Yeah.
Just the showstopper challenge remains before we discover who will be our second Star Baker and who'll be leaving the Bake Off tent.
Coming into the Showstopper I think Dan's done well.
First handshake.
He is in line for Star Baker, along with Jon.
Rahul has been consistently near the top.
Some people need to fight to stay in the Bake Off and I would include Manon in there.
This is shocking.
Terry has to be in there as well, and Karen.
Her gateau vert was a complete disaster.
And likewise, Luke struggled in the Signature and didn't do particularly well either in the Technical.
And I would include Ruby in that.
You said her traybake looked like a forest floor.
It did.
The Showstopper today involves chocolate.
And it's going to be extremely hot today.
It's going to be a very challenging last bake for somebody.
Too hot for a Goth.
I'll probably melt.
Hello, bakers, time for your Showstopper Challenge.
Paul and Prue would love you to make a chocolate collar cake.
The cake can be any flavour that you like but it must be at least two tiers, encased in chocolate that wraps all the way around the cake, hence the name chocolate collar.
The design must be eye-catching and, of course, the cake must be delish.
You have four hours.
On your marks .
.
get set .
.
bake.
Good Lord, I am roasting.
It's much hotter than chocolate likes to be.
It's one thing to make a cake but unless you're a chocolatier, you are not likely to make a chocolate collar.
Now, the chocolate collar itself is all about the tempering of the chocolate, setting it on acetate and then placing it around the cake of their choice.
You have to be part architect on this.
Nobody in their right mind would be dealing with chocolate on a day like today, but this is Bake Off and they're going to have to.
Hello, Jon, you all right? How are you all, all right? Well, that looks like pineapple cake.
I'm doing a pina colada cake cos I like pina colada and getting caught in the rain.
Jon's pineapple sponge with coconut buttercream will be wrapped in a collar, which should bring his tropical Showstopper together.
My collar is a Hawaiian shirt going round the outside.
I can't think how you thought of it, Jon! Well, where would that come from? Out of the top of my head or out of my wardrobe.
Either one.
Antony has also raided the wardrobe for inspiration.
The collar is a sari, which is worn by most Indian women.
Let's hope I get it down to the tee.
His sari collar will wrap pistachio and rose water sponge with saffron buttercream.
The flavours are my mum's favourite flavours, so it is a dedication to her.
My mum doesn't like chocolate, so my sponge is orange and the cream is chocolate.
Ruby's future in the Bake Off rests on her mum's favourite orange liqueur sponge Just a splash.
.
.
sandwiched with a chocolate mascarpone and hazelnut cream, all wrapped in a collar straight from the walls of an art gallery.
My collar is inspired by Jackson Pollock.
Some might just say it's a mess.
Some might say that's very strategic of me, to have a messy collar.
The judges have demanded the bakers wrap collars around at least two tiers of delicious sponge.
It's going to be chocolate cake, salted caramel cake, chocolate cake, and there'll be three tiers of that.
And while some are going above and beyond, hoping to avoid an early exit Uh, uh, uh, uh, uh, uh, uh, um.
.
.
Terry is aiming even higher.
My chocolate collar cake is going to be the Eiffel Tower.
Two tiers of sponge and then a lace chocolate topping.
That's quite brave.
Yeah.
Have you practised in heat? I've practised in heat.
I've had my central heating whacked up to 80 degrees, working in the kitchen with the oven on.
I hate to see my bill when it comes through! Terry's tower will rest on white chocolate sponge filled with champagne buttercream and topped with strawberries.
It's a very summery sort of flavoured sponge, and strawberries, champagne, Paris - you can't go wrong.
All right, Tez.
Oh! Oh, perfect Paris, Marie Antoinette.
Exactly.
All right? Yeah.
Made a big sacrifice.
You better win.
This is what I do for you kids, all right? So make it count in the baking.
That is quite a costume.
I'm going in the oven.
The bakers now face an epic test of their ability to multitask.
Bake, angels, bake.
With several different-sized sponges So, I'm going to put this little one here so I can keep an eye.
.
.
they'll have to keep track of multiple baking times Six inches will take about 45 minutes.
Uh, eight inches will take about an hour.
.
.
whilst at the same time prepare their show-stopping fillings and decorations.
I'm trying to do a chocolate sail, if possible.
So that's why I'm making two instead of one.
If one fails, then at least I have something to put it on the top.
Rahul's sail will join chocolate shards and an ornate Bengali-inspired collar, wrapping triple-layered chocolate and orange sponges with a white chocolate Swiss meringue.
You're doing creme au beurre, Swiss meringue buttercream, your collars I'm doing a lot.
.
.
two different types of sponges.
I'm literally running around like a headless chicken now.
So I'm just going to do it a little bit early and 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, like, similar, so it's very good to stack things up together.
So that's why I'm doing two buttercreams.
But if I run out of time I might have no creme au beurre, just do everything with Swiss meringue buttercream.
Very succinctly put.
Thank you very much indeed.
Sorry.
Look forward to it.
Cheers.
Kim-Joy's Showstopper Brrrrr.
.
.
is a little more focused.
They're just, like, little cat silhouettes, cos I thought it'd look kind of fun, like, with them playing all around it.
Her cats will chase a ribbon around a white chocolate collar that surrounds genoise sponge filled with yuzu curd and topped with even more cats made with fondant.
I think I get a lot of influences from Japan.
Also kind of makes sense because, like, cats wear collars, don't they? So let's hope it's not a CAT-astrophe.
After a disappointing first day, a catastrophic Showstopper isn't an option for Manon.
So when I was an au pair, I used to look after a little girl that I used to love dressing up as a princess, so this cake is for her.
She's aiming for a fairy-tale ending to Cake Week with a fondant princess and prince for an almond castle cake wrapped in a crown of white chocolate and dark chocolate ramparts.
Sandi's had an accident.
Sandi, get up! It's OK.
That's fantastic.
Is that me and Sandi? Yeah, well, that's you fast asleep and that's Sandi, she's BLEEP off because you're late.
Uh, I think I don't think you can say that.
You've been looking at the wrong script.
90 minutes remaining.
I think it needs a few more minutes.
I don't want to bother them for too long.
It doesn't look that bad.
It actually I think it's cooked.
Woof.
They've risen a lot better than the one at home.
They'll need about another ten minutes or so.
Just going to get these bad boys out and onto a cooling rack.
Whoa! Oh Oh, no.
Yeah, that's just raw.
Oh! Briony needs to bake three tiers of chocolate fudge and salted caramel cake and fill them with salted caramel vodka buttercream, and she plans to wrap them in a dark chocolate collar with peanut butter brushstrokes.
I can't serve them raw cake.
That's just not happening.
I'll just have to remake it.
Where's my recipe gone? Right, take a breath.
Take a breath.
It's looking OK.
That one is, but the other one is looking very dubious.
Before they can wrap a collar around their cakes They feel nice and bouncy.
.
.
the bakers will need to cover the rough edges of their cooled sponges.
Oh, I'm just trying to make the creme au beurre.
I have a lot going on, as usual.
All right, we're now tipping on some really good saffron.
Smells delicious.
But while most bakers are making a flavoured buttercream for their crumb coat, Luke has chosen a more luxurious approach.
Just whipping the double cream together now.
I'm doing the last bit by hand cos it can all of a sudden just over-whip.
He's making a whipped double cream and white chocolate crumb coat for a triple-tiered raspberry and white chocolate cake which he'll wrap in an Art Deco collar.
I've now folded in the white chocolate.
It needs to cool a bit, cos in this temperature it's just going to not get on well.
Bakers, you have one hour.
Just one hour.
Argh! They're still warm.
In an ideal world, you would never do this.
He is a biggie.
Going to start with the smallest tier and then work my way up, cos obviously the other ones are still in the oven.
I'm just concerned that the buttercream is melting as it goes on the cake.
It's quite runny.
Ah! My buttercream is just wilting.
Trying to get this neater.
Oh, it's just melting like crazy.
This is awful.
Time is running away fast.
But avoiding molten crumb coats is just the first battle in the bakers' war against the heat.
Absolute nightmare.
Oh, Lordy, Lordy, it's hot.
Tempering the chocolate is going to be the most difficult bit in terms of the conditions that we're in.
Yeah, so you basically want to heat it up and then almost cool it back down.
There's more to it than that, I'm not saying I know everything about chocolate tempering.
Bring it up to 38 degrees and then No, bring it up to 43 degrees and then bring it down .
.
to 4030, I think.
Basically, chocolate has different types of crystals in it.
So what you do is when you heat the chocolate, they kind of break down all the crystals, and then you cool it quickly so that some crystals start forming again.
It sounds a bit funny, doesn't it? Basically, when you get your chocolates in the chocolate shop and they've got a lovely gloss on them, that's tempered chocolate.
Karen's tempering dark chocolate to wrap two tiers of rich chocolate cake filled with strawberry jam and soaked in a home-made strawberry liqueur.
But staying in the competition may depend on her successfully decorating her collar with hand-piped lyrics from a fitting folk song.
# As I was going to Strawberry Fair # Singing, singing buttercups and daises I met a maiden selling her wares Fol-de-dee.
It's basically about a prostitute, right? No, it's about a young lady that meets a young suitor and she tempts him with her wares Her wares? .
.
on her way to Strawberry Fair.
Dan's collar decoration will be a little less freehand.
I've done it twice in practice.
I don't do things timed.
I can't get four hours of undisturbed time in my house, so I don't actually do it against the clock.
Dan still needs to cover his red-coloured white chocolate stripes in dark chocolate for a collar to surround chocolate and raspberry cakes with raspberry Italian meringue buttercream.
Hopefully there'll be enough of a pattern in that one, cos I can't wait any longer.
How long have we got left? Bakers, you have half an hour.
30 minutes left.
I'm just going to have to chill this fast.
Wow.
I'm happy with this one.
It's way too hot to be cutting it but don't have time to mess around.
This is the worst day ever for doing chocolate.
I like pina colada.
My hand's wobbling really badly.
So I'm going to put the white chocolate in between, but obviously need to be quite careful with the temperatures.
There's something about a sari that's just extremely beautiful.
India's all about the colour and the drama.
Yay! So I don't want too many wrinkles or anything that's going to distort.
Jackson Pollock would just probably whack it on but in the same breath, he's not being judged.
Bakers, you have ten minutes.
Is that right? At home, five minutes, the chocolate is set.
Here Oh, no, it's melting.
I have just got to get it round the cake.
Just going to put this as well You need to just gauge it, because if you leave it too long it's not flexible.
You've only got a few minutes, really, in which to get it on.
Oh, it's way too stiff now.
I wussed out.
Solidly wussed out there.
Making sure that they are OK.
I just need to commit and just do it.
Allez.
Just commit.
Just going to go with it.
This just acts as setting spray.
Just breathe.
It just won't go on.
It's just wet.
It shouldn't be like this at all.
Now it's going to go in the fridge.
Say a little prayer for me! It's not gone to plan.
I've really messed up.
How many minutes do we have left? Bakers, you have five minutes left.
If you were going to panic, now's the time.
Under pressure! I'm not happy with that.
It's going to cool it.
Oh, it's just all completely melted.
It hasn't set because it was too hot.
It's not set.
My hands are so warm as well, I can't even touch it.
The bottom collar I just didn't have time to remake.
Oh, it's soft.
It's just absolutely I'm just going to leave it on.
It just didn't set.
Well That is just unbelievably bad.
Whoa! Bakers, your time is up.
Gone.
Please step away from your chocolate collar cakes.
I mean, it would be really nice if the bottom one had a chocolate collar on it.
Paul and Prue will be saying, "I thought this was Art Deco.
" More like art nightmare.
Are you all right? You OK? What happened? I justI can't take the acetate up.
It's not setting.
Dan, would you like to bring your Showstopper up, please? I'm really impressed because, with this heat, to get a collar round it at all is an event.
I think you've done an amazing job and the stripes are beautiful.
Well, that's beautiful.
It's rich and moist.
It's delicious.
The Swiss meringue with the raspberries is bringing a tartness.
Married with the chocolate and the collar, that's mighty impressive.
Well done, Dan.
Thank you.
I'm really impressed with the cats.
They make you smile.
Better taste as good as it looks.
The sponge is quite firm.
It is slightly too dry.
It looks fantastic.
I do like the colours.
Wow.
Wow.
The colours are just amazing.
I'm not getting pistachio.
There is no pistachio to blend with the saffron.
It's just saffron in my mouth, so it tastes almost savoury.
I think it looks amazing.
I love the piping.
The sheen you've got on the chocolate is very good.
The collar's very neat.
That is really lovely chocolate cake.
It melts in the mouth, which is perfect.
Fair play to you.
That's a great job.
Well, that's great to hear.
Thank you so much.
I can't fault it.
It's simple and highly effective.
You've got a great sheen on that chocolate.
I think it looks amazing.
It is tender.
The pineapple has made it very moist.
I think the sponge is fantastically baked, and the coconut really works with it as well.
And I really love your design.
Very good.
Well done.
Thank you very much.
Cheers.
Luke, would you like to bring up your Showstopper, please? Not really! Sorry about that.
Cream in this sort of heat Yeah.
.
.
white chocolate in this sort of heat.
Let's see what it tastes like.
It might taste wonderful.
The flavour is delicious but the cake is tough.
especially with the white chocolate.
Your sponge isn't good.
Is it not good? It's a nice-looking sponge.
What's going on? Why wasn't this taken off? Basically, my chocolate didn't set.
Well, it's set now.
And, now it's off, this chocolate is beautifully tempered and absolutely shining.
OK.
That's a very nice sponge.
I think it's a very, very nice cake.
Very smart.
Thank you.
It's a shame you didn't take the acetate off! Well, I have to say, I think the way you've done the ironwork is brilliant.
It may only be half the Eiffel Tower but everybody knows what it is.
Yes.
OK.
What I'm mostly getting is the sweetness of the buttercream, and the cake is a bit boring.
Bad luck, Terry.
No problem.
Thank you, Terry.
You're welcome.
We only asked you for two tiers Yes.
I know.
I know.
.
.
so you did get the collar around two.
Yes.
We'll have a look at your sponge now.
Oh, look at that.
That is very beautiful.
Thank you.
Your sponge is overbaked.
You can see by the colour on the outside how dark that is, and the others are like rubber.
I agree with you that the textures of the cake are not right but I think the flavours are lovely.
OK.
Thank you.
Wow.
It's a wonderful construction.
I'm really impressed that you managed to keep it together and it hasn't all fallen down.
Based on the weather today and the heat, I think you've done an unbelievable job.
Not just to do two collars but to do this little pipework across the top as well and then do the shards on top of that.
I'm impressed, Rahul.
Thank you.
You can hear that crack.
It's beautiful.
Very bold, strong colours.
Fantastic.
Rahul, can 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.
Well done, Rahul.
It really is very elegant and very restrained.
Thank you.
It's classy.
I can just tell by the way you're cutting it that the sponge is beautifully cooked.
I can sit here eating this for an hour or so.
Oh! Phew.
It's just delicious.
Thank you.
Come here, Ruby.
Yes! Yes! Yes! That cake, that sponge, the flavour in there The hazelnut and the chocolate Every element comes through perfectly.
The collar is so elegant.
The brittle on the top That's a fine cake.
Oh, thank you.
Oh, I'm made up.
When Prue said that she could sit there and eat my cake all day long .
.
buzzing.
I'm really happy with Paul's handshake.
Would never take that back now.
Like, I'm pleased that one's in the bag but .
.
I wanted to impress Prue.
Good job.
Yay.
Amazing.
When Paul invited me to the table, I just first thought that maybe I have left something stupid inside the cake, you know, like, I was poking it with a cocktail stick.
Maybe I left a cocktail stick inside, so he wanted to show me.
Yeah, that was very surreal.
There weren't any surprises.
No.
I'm surprised they even wanted to judge it, to be honest.
You know it's only a cake.
The logical side of you knows it's only a cake and, at the end of the day, it's not the end of the world.
It weren't as bad as mine, at least.
Look at it that way.
At least you had a collar on it! Prue and Paul must now decide who will be our second Star Baker and who will have to leave the Bake Off tent.
It was an extraordinary day, because we went in very clear about the people who were in trouble, and all that has changed.
I was so pleased with Ruby and Karen, because they looked in such trouble.
And Manon.
I think those three people saved themselves.
I think we've got Luke and Terry down at the bottom.
Yeah, and they didn't even look good, did they? Briony's Showstopper wasn't particularly good.
She let herself down.
She's better than that.
The cake was stodgy.
I think when you're looking at Star Baker, Jon did a great job with his pineapple cake, I think Rahul's done a fantastic job, and I also feel like Dan has been probably the most consistent throughout all.
Absolutely steady.
Quite amazing that two handshakes happened.
I've never given a handshake on a Showstopper before, but to give two I'm disappointed with myself! But it The only The only reason We're disappointed with you, too.
I know.
Yeah.
Bakers, what a tremendous, cake-fuelled weekend we have had, and I have the pleasure of announcing the Star Baker.
The person who is this week's Star Baker made a giant of a tray bake, has been technically consistent, and persuaded Paul to give his first-ever handshake in a Showstopper.
Rahul! Unfortunately, that means I get to deliver the bad news.
The person who's leaving us this week is .
.
Luke.
I know, I know.
It wasn't my weekend, hey? I'm just going to, like, really miss everybody here.
Oh, mate, mate! I've lost my mate! I just can't believe I've even made it onto the show in the first place.
Just little old me, who just, like, bakes in his kitchen, started with his nan, taught himself.
But, hey, I was still in the Bake Off, I still went in the tent, I still had Paul and Prue try food I've baked, which is, like, literally, a dream of mine.
Next week, next week? I know, next week, I will.
Thank you.
I am so relieved to still be here.
I'm not going to cry! I'm not going to cry.
Nope.
No, I'm not! Still here, Terry.
Still here.
Still in shock, I think.
It's a bit surreal, actually, how much you do want it.
I will return home tomorrow and practise, practise, practise! Well done, Rahul.
You can cheer up now.
Yeah, I will try, yeah.
Thank you.
All right? Yeah, yeah.
I just Yeah, my emotions just go a little bit crazy.
It feels so surreal.
Hollywood handshake and the Star Baker Well done! I just hope I didn't peak too early.
Next time And we're off.
.
.
it's Bread Week Oh! Come on, bread.
Don't let me down.
.
.
and Paul's not taking any prisoners Makes me nervous.
.
.
with a fruity classic Signature Bake Do you want to see my buns? .
.
a heated Technical Challenge that's a British takeaway favourite I genuinely have no idea.
Agh! .
.
and show-stopping sweet breads that are the largest ever baked in the tent.
It is a big waiting game, but it's worth it, you see? Worth it.