The Great British Bake Off - An Extra Slice (2014) s05e01 Episode Script
Biscuit Week
The tent is up .
.
which can mean only one thing.
The Great British Bake Off is back, which means An Extra Slice is back! CHEERING So who's ready for cake week? CHEERING THEY PLAY: Jarabe Tapatio (The Mexican Hat Dance) Cake! Cake! Hang on a minute.
Let's see if Paul's ready for cake week.
This year we're kicking off with biscuit, not cakes.
LAUGHTER Itit's biscuit week, everyone.
CHEERING THEY PLAY: Jarabe Tapatio (The Mexican Hat Dance) Biscuit! Biscuit! Biscuit! Time for An Extra Slice! CHEERING APPLAUSE AND CHEERING Hello and welcome.
It's great to be back.
Did we all enjoy biscuit week? ALL: Yes! Now, they may have switched cakes and biscuits for the first week but some things haven't changed.
I've been snooping around the tent, trying on Prue's necklaces, borrowing Paul's eyebrow tweezers and looking for some unseen moments.
Pay attention and see if you can spot which baker was the most excited to be in the tent.
BOING, BOING, BOING Meanwhile, Prue doesn't seem to be looking forward to having to share a dressing room with Paul again.
I'll tell you what, it's really, really difficult.
Especially if it's a hot day.
While Paul was wondering if Sandy would be buying a round in the pub later.
It's happened before, although it is very, very unusual.
Manon did very well to complete the Technical Challenge in the allotted time, as at one point she has a break off from making her wagon wheels to guide a jumbo jet in to land.
Now, as ever, each week I'll be joined by the baker who left the tent and, sadly, the first to go was Imelda.
AUDIENCE: Aw! But she isn't one to harbour a grudge.
I hate biscuits.
LAUGHTER And the great news is she'll be joining us later in the show.
CHEERING Very exciting.
Also coming up, the pictures you've been sending of your baking at home, and our studio bakers have been busy as well, so show us your bakes! CHEERING And we've added an exciting new ingredient to that part of the show, so stay tuned.
Now, joining me to discuss the brilliant goings-on in Bake Off's biscuit week is a great panel of celebrity guests.
Will you please welcome top comedians Rob Beckett CHEERING .
.
and Roisin Conaty CHEERING .
.
and star of stage and screen, Russell Tovey? CHEERING Hello.
Hello.
Hello, guys.
So, are you all biscuit fans? No.
Hugely.
Russell Yeah.
.
.
do you get through a lot of biscuits? I don't get through a lot but I do frequent the biscuit jar every now and then.
Oh, do you? Yes.
I don't think I I don't trust anyone doesn't like biscuits.
No.
I think if you don't like biscuits, I think you've got problems.
Yeah.
Like, "Do you want a biscuit?" "No, I don't like them.
" Get out my house.
So, Russell, are you excited to see Bake Off back? Yeah, I'm so excited to see Bake Off back.
Love Bake Off.
My family love Bake Off.
The Toveys are huge fans.
I've never baked anything in my life.
I did make biscuits last night though Ooh.
Ooh.
.
.
for the first time.
Oh.
Ooh! Yeah.
We've found teacher's pet, haven't we? Now, Roisin, as well as being a Bake Off superfan, you were actually in the Bake Off tent earlier this year, weren't you? Yes, I was.
Doing Stand Up For Cancer.
How would you sum up the experience? I think I think I was I gave it my all .
.
and I didn't get much in return.
It's one of those things where I knew I couldn't do things but you know when you go to a piano every time and you sort of think, "Maybe I'll be able to play now," it's a bit like that.
You've had a knock on the head.
I was like, "I think I could probably, if I just will it, "I'll be able to bake this really hard thing.
" It's hot in there, right? Really hot, yeah.
Is it? Do they blast air con in or they just want you to sweat? They want you to sweat.
Cool.
It's in the contract.
Oh, really? Now, Rob, you've got a GCSE in food tech so Big-time.
Don't want to show off.
Thank you.
CHEERING That is huge.
Well, I mean, it is an E but it still counts.
So, the tent is up and 12 brand-new bakers are in.
Let's remind ourselves what happened in biscuit week.
12 new bakers braved the tent for the very first time Very close to a heart attack.
Ha! .
.
and got stuck in mash.
.
.
.
to the regional biscuit signature They are absolutely exquisite.
.
.
before getting in a spin Disaster.
.
.
over though wagon wheel technical.
I'm not sure that counts as a wagon wheel.
It was crunch time in the Showstopper Oh, no, it's cracking.
I'm losing it now.
.
.
as biscuit selfies got personal.
It's fantastic.
Even your little chubby face.
Imelda was the first baker to leave the tent I'm so sorry.
.
.
and Manon was crowned boulanger etoile.
CHEERING So 12 new bakers.
What did you make of them, looking at the mix? Russell.
I thought they were a fantastic mix of personalities and diversities.
I was drawn to Briony.
I thought she was lovely.
Yeah.
Really sweet and looked like she was a really good mum to her dog and her child.
I loved Kim-Joy.
I thought also she was very sweet.
I was drawn to the sweet people.
I thought She looked like she was in an indie film.
Yeah.
Little Miss Sunshine or something.
Yeah.
No, she was very cute.
Antony was my I think he's like He seemed like good fun and he's got that energy and it'll be interesting to see how he deals with if it goes really wrong.
Cos I think he's quite up and sometimes it's quite funny to watch really up people have a bad day.
Not willing it, Antony, but it's great telly.
I love Terry.
Yes.
I mean, I nearly cried when his Showstopper worked cos he was having He couldn't even get the horse to walk at the start.
We did learn that he loves horses but he can't really ride but he does enjoy just spending the weekend sitting on one in a country lane.
Walk on.
Walk on.
Walk on.
And Karen Karen.
I'm a bit wary of Karen.
She's a bit like a Bond villain.
The way she finished her bake and just sat there eating crisps.
I swear it was like that.
Help him! He ain't got a biscuit yet! Well, I loved getting a glimpse of the bakers' kitchens at home.
Now, Briony's kitchen was lovely and homely, Dan's kitchen was a hive of activity, while Rahul had gone for a minimalist hi-tech look.
Yeah, that's my size of mixing bowl.
Karen's from Yorkshire and works in her local supermarket and she was certainly quick off the mark when it came to assessing her rivals in the tent.
There's a few duds.
Bit rude.
Now, to quote Julie Andrews, let's start at the veryend, and talk about the bakers' first ever Showstopper Challenge.
They were tasked with creating a biscuit selfie portrait.
The selfies had to be constructed from layers of decorated biscuit, portraying the bakers somewhere memorable.
Now, Terry went all-out, using laminated brandy snap, which he laid over a three-dimensional surgical plaster face cast.
Does the sound of that make your mouth water? I mean I'm going to say no.
But it looked all right so It looked like something out of a horror movie.
Something a serial killer would do.
Yeah, exactly.
Silence Of The Lambs.
Yeah, cos I thought it looked a bit like a death mask.
Yeah.
You know those ones you see.
You watch Bake Off sometimes and go, "Oh, that'll be a good thing to make for a party.
" I don't think that is.
Imagine that at a dinner party.
"I made a biscuit of my own face.
" You need to go to hospital immediately.
I think it looked like What I liked about Terry is it was a bit different.
He took a bit of a risk and it was 3-D and they said it tasted good.
OK, onto Rahul.
Actually, I'll tell you what, let's hear Rahul talking about himself.
For his biscuit selfie, he recreated a springtime walk he took when he first arrived in the UK seven years ago.
Over two Rahul.
Rahul, tell us about your biscuit selfie.
So this is all about my first spring walk in the UK.
So I came in during cold winter so there was no tree Well, all the trees were empty, no flowers, nothing.
So when the spring hits, you get these lovely flowers in the cherry tree and then you get wisteria along the houses and then some climbing roses and then even dandelions are on the grass so I kind of liked VOICE FADES OU LAUGHTER .
.
toffee needs to melt.
And then I let it melt and then when it melted I took it out to let it really set well so VOICE FADES OU .
.
icing.
So, yeah.
LAUGHTER Now an amazing 23 different elements went into making his Showstopper and the judges loved the beautiful ginger flavours and well baked biscuit.
Russell, now Rahul's Showstopper was impressive, wasn't it? Do you fancy his chances? Yes, it was impressive.
It looked disturbing, again, to me.
Another disturbing Showstopper, from my point of view but I think he's going to be the quiet kind of trailblazer.
I think he's going to come up with little treats along the way that's going to surprise them.
Yeah.
Yeah.
I thought his was really, really beautiful.
Did you? Yeah, I thought it was really lovely.
Do you think his portrait's beautiful? It's just weird.
Whatever you do, if you put a big head in the middle If you go, "Here's my biscuit of the Eiffel Tower "with a massive head at the bottom of it," it's just weird.
He seems You know, I think he's He's really smart and I think he's really sweet and I think he's going to be a real, like, audience favourite.
I think people are really going to will him on.
Now, moving on, and to mark the new bakers' very first Signature Challenge, Paul had been working on a new catchphrase.
I'm looking for regional perfection.
Word of advice then, Paul.
Avoid Ipswich.
Oh, Twitter is now blowing up! Whee! Staying with the signature, and we got the chance to see Karen's special glasses, which come complete with a spare pair of ears.
Let's talk about Antony and he really impressed Paul and Prue with his turmeric and caraway Goosnargh cakes.
You know what? That texture is beautiful.
It melts in your mouth.
And that chilli jam blends gorgeously with it.
That's a great biscuit.
Poom! He even got a handshake.
CHEERING THEY PLAY: Tequila by The Champs Hey, hey, hey.
No, no, no.
Unfortunate MUSIC PETERS OU Unfortunately it wasn't a Hollywood handshake.
AUDIENCE: Aw.
It was from Noel, which was a lovely gesture but, in Bake Off terms, of no significance whatsoever.
Sorry about that.
Thank you.
AUDIENCE: Aw.
So, no sooner had we met the 12 new bakers than we had to say goodbye to one of them.
Sadly, Imelda was the first to leave the tent.
But despite that, she got off to a strong start with her cherry and white chocolate oatmeal signature.
She came 11th in the wagon wheel technical and when her seaside biscuit selfie failed to make waves with the judges, she left the tent.
Russell, did the judges make the right decision, did you think? You know what? I thought it was between her and Ruby and Terry.
I thought Terry was going to go, to be honest.
I thought Imelda was very charming and dynamic with her choice at the beginning.
I thought her seaside selfie looked like a shepherd's pie with mushy peas.
Yeah, but he pulled it out the bag at the end, didn't he, old Tel? That's the thing.
I guess.
That's Bake Off! You never know what's going to happen! It's crazy in the tent.
On a brighter note, we have our first Star Baker of the series.
It was bravo to Manon, who brought some Gallic flair to all three challenges.
In the signature, she baked Cornish shortbread biscuits.
She then came third in the technical and went on to wow the judges with her Japanese-inspired matcha and white chocolate biscuit selfie.
Was she a worthy Star Baker, Russell? Yeah, she's a genius.
I love her.
I think she's She's so cool and calm and she reminds me of, like, Carla Bruni.
She's, like, very kind of sexy and in charge and I like LAUGHTER Too far? We're talking about biscuits, mate.
I don't know about you but I don't have a digestive and go, "I feel so sexy and in charge right now.
"Oh, my God, McVitie, you sexy minx.
" I'll wind it in.
She's fine.
I like her.
Fine! She's fine, she's got a nice smile.
Yeah.
LAUGHTER Right, thanks, guys.
Coming up, we'll be taking a look at what you've been baking in your kitchens at home.
See you in a bit.
CHEERING CHEERING AND APPLAUSE Welcome back.
I'm joined by Rob Beckett, Roisin Conaty and Russell Tovey to chew over the events of Biscuit Week.
Anyway, back to the tent, and Rahul was given the amazing news that he'd just won ã15 billion on the Lottery.
Ohh, right, OK.
Dan explained the intricate method he uses to carefully insert the jam into the centre of his signature shortbread biscuits.
I just stick it in with a spoon.
Meanwhile, a fly regretted landing on Jon's worktop.
BUZZING That's got it, Jon.
It's the moment now when we invite ourselves into your kitchens across Britain, to see what you've been up to.
The focus is on baking, obviously, although if you're particularly proud of the new lino you've just put down, we could have a look at that as well.
And Mamma Mia! It's off to Greece for our first viewer bake.
Alison made a cake for her sister Kerry's 60th birthday, which she spent on holiday there.
I'm hoping Alison didn't have to shove it in the luggage rack.
Oh, wow.
Isn't that great? It's a sunset scene, all hand modelled from fondant on lemon drizzle and Victoria sponge tiers.
And if you look closely, you can just see Pierce Brosnan peering out of one of the windows, and trying to sing SOS.
Faces are never easy to capture in fondant, but Rachel's birthday cake for her husband Mike is a triumph.
Here's Mike.
Now, I'm not saying that Rachel thought the lower half of his face might be a bit tricky, but let's see the final result.
Rachel says she used grey water icing for Mike's hair, and I think she could have given him a little bit more on top.
Oh, well, Mike - chin up.
Right, who wants to see a hedgehog cake? ALL: Yes! Yes, please! Absolutely! Hedgehog cakes make frequent appearances on this show, and here's what everyone is generally aiming for.
So, let's see our first effort this series.
Made for their daughter's 18th birthday, it's courtesy of Ian and Kirsty Sharp from Cumbria.
ROB: It looks like a zombie! Just to recap, Ian and Kirsty are grown-ups, and their daughter is 18.
Primary school teacher Elizabeth from Lancashire was very excited when her school held its own Great British Bake Off.
She spent hours on her entry with sister Lauren, using this picture as inspiration.
Elizabeth's effort narrowly failed to win the competition.
If you fancy sending a picture of your baking efforts in, then I'd love to see it.
Use the hashtag #ExtraSlice, or go to Details at the bottom of the screen.
And thanks to all those bakers for being such good sports.
APPLAUSE I really enjoyed watching the Wagon Wheel technical, because I'm a massive fan - not just of eating them, I also enjoy watching people trying to get them from their forehead into their mouth without using their hands.
Now, Rob and Russell, I reckon you'll be good at this.
And I want to What makes you say that? Well, because you're going to do it.
That's why.
Nothing more, really.
I want to be 100% scientific about this, so I'm going to time you, OK, and see who can manage it quickest.
Right? OK.
So, both of you start off with it on your forehead, and you've got to get it into your mouth Are we doing it at the same time? No, it's a competition that's timed, you're being timed.
Have you done this before? No! Oh, OK.
I'm not a big Wagon Wheel fan.
Oh, save the trash talk! He's been practising all morning.
You picked it up like you knew exactly what to do! Yeah! Well, how else am I going to pick it up?! Just go like that There you go.
That's how you pick stuff up, Russ! Are you ready? OK, on my count.
Ready, steady, go! CHEERING AND APPLAUSE Oh, my gosh! To be fair, it is like falling into the Grand Canyon, with this mouth! Now, there's a challenge.
Come on, Russell.
What was the, um Oh, Mr Professional! Picking it up like an absolute pro! What did he get? What was his time? I think it was You've got 14 seconds to beat.
Oh, my gosh! OK, wait for it.
I'm waiting.
Ready, steady, go! I licked it, I licked it! Don't count, mate.
CHEERING AND APPLAUSE Now, earlier I said that we'd added a surprise ingredient to this series of An Extra Slice, and it's time to reveal all.
I'm delighted to announce that I'm going to be joined every week by Bake Off super fan and host of Bake Off: The Professionals, will you please welcome Tom Allen! CHEERING AND APPLAUSE Hello! Thank you very much.
Hello! So nice to be here.
Hello, hello.
Welcome to the show, Tom.
Thank you so much.
It's so nice to be here.
Now, you're going to be joining us every week, as I said, and one of your tasks is to pick out some of your favourite bakes from the audience.
Yes, I'm very much looking forward to doing that! OK, well, before we launch you into the audience, I'd love to hear what you've made of Biscuit Week in the tent.
Well, I would love to tell you.
I love talking.
I, um LAUGHTER It's so lovely to watch them on the first week, I always think, getting to know all the new bakers and finding out how nice they seem.
But I do think they start to show their true colours.
And the first person I noticed doing that was, of course, Manon.
And she seems very sweet and very lovely, she is a worthy Star Baker, she reminds me of Amelie, but at one point I did notice she's got a tattoo, and to me, that says only one thing - and that's prison.
LAUGHTER I think she's probably been to prison, I think she might be in a gang, I don't know, but I am very excited to find out.
The other thing I noticed Well, two words I wanted to say to you - they are humble and brag.
Yes, you've run the London Marathon.
Yes, you've climbed Kilimanjaro.
Yes, you can make some sinister picture of your face out of brandy snaps.
We get it, we've all done stuff.
If I wanted to watch people showing off, I'd just look at .
.
all of social media.
There were two people who talked about going to Japan - well, actually, I get that, because I've been to Japan and I do like to let people know about it.
Also, we had Luke showing off how about he went to Las Vegas, but then he said it smelled of cinnamon and orange peel.
Did he go to Las Vegas, or did he just buy a Yankee Candle? LAUGHTER And then, we had Ruby.
Now, I love Ruby, and she loves to box, but only in short bursts.
Let's have a look at this.
I need a break! It's tiring! And the other person I am obsessed with is, of course, Karen.
Because I love strong women and I love jazzy blazers.
And when I look at Karen, I think of Shirley Carter from EastEnders, who was also LAUGHTER Can you imagine being on a Neighbourhood Watch with Karen? She'd say, "You've left your bins out on a Wednesday, "when you shouldn't have done - you deserve everything you get.
" So, that's all I've got to say about the bakers so far.
Well, thanks for that, Tom, that was lovely.
CHEERING AND APPLAUSE Now, I can't put this off any longer - it's time to have a closer look at the bakes brought along by the audience.
So, Tom, in amongst it.
Shall I be away? Off you go.
Oh, fine, OK.
So, first up, we've got Cherie.
Now, where's Cherie? Oh, you're there! Hi, how are you? Stand up, stand up.
Welcome to the show.
And what have you brought along? A peacock.
What? A peacock.
In the form of a cake? Cake and biscuit, yeah.
Cake and biscuit, cos it's Biscuit Week.
OK, let's have a look.
Rob, our cameraman, zoom in Oh, my goodness! That is very impressive.
Not nearly as rubbish as I thought it was going to be.
Now, Cherie, tell us, how did you make that tail? With great difficulty! It's about three days old now, so I don't want anybody to taste it! No Cos it's old and rancid.
Yeah.
Now, tell us, what is it? It's a Turkish delight cake.
A Turkish delight cake? Yes.
Ooh! What does that mean? There's chunks of Turkish delight in it.
There's chunks of Turkish It's retro! It's VERY retro.
And so appetising, the word "chunks".
OK, thank you very much.
Cherie, everybody! Give it up for Cherie! Now I need to find Sonya.
Where's Sonya? Sonya, now, how are you? Have you been having a lovely day? I have, thank you.
Good, and where did you bring this cake from today? From Essex.
From Essex! CHEERING Don't do that.
So, let's have a look at the bake, Rob.
Can you get the Oh, it's a beautiful cake, actually, Sonya.
Now, tell us, what is it? It's homage to the variety pack.
When you say homage, do you actually mean you've just stuck some of a selection box on top of the cake? Is that what you meant by homage? That's exactly what I did.
OK, fine.
Are all those biscuits carefully hand baked? By Tesco! LAUGHTER Well, they did a very good job of them.
And why did you do this, Sonya? Really just because, why have one biscuit when you could have 50? Why have one biscuit when you could have 50? It's true! CHEERING AND APPLAUSE That's lovely, Sonya.
OK, now I'm looking for Holly.
Where's Holly now? Oh, hi, Holly, stand up, stand up.
Lovely to see you.
I'm going to stand up as well.
This is Holly, I'm Rebecca.
You're Rebecca? So why did you stand up when I said Holly? She was a bit nervous.
You were a bit nervous, so you came together? No need to be, we're very kind about this bit.
Yeah, I'm sure you are.
So, Holly and Rebecca, what have you been up to, biscuit wise? Talk us through what you've done.
Well, look at this.
OK, bring it round.
This is Holly's work.
Oh, Holly Look at this.
Paul Hollywood, on a biscuit.
Oh, what a lovely thing.
Could you get anything more tasty, really? I don't think you could.
That depends what your type is, I suppose, Rebecca.
Not for me.
But that's wonderful.
Give it up for Holly and Rebecca, everyone! CHEERING AND APPLAUSE Christine, where's Christine? You're here? OK, stand up.
Stand up, you guys, I want to talk to you properly.
So, you're Christine? Yes.
So, Christine and? Amy.
Face the camera, face the camera.
Christine and Amy? Yes.
Lovely to see you.
Where are you guys from? Edinburgh.
Edinburgh! Oh, that's nice.
And may I say, it's lovely to hear some non-London accents on this programme! Oh, my goodness! Have you heard the panel? It's like being at the market! "All right? Yeah, all right" I hope someone's minding the stall for them.
Now, you brought a range of regional biscuits, and what region are they from? From Scotland.
From Scotland, where you're from.
Yes.
So, what is this biscuit here? Shortbread.
OK, and what is that biscuit there? Shortbread.
LAUGHTER When you said it was a range .
.
did you mean that's what it was cooked on? Near enough! Near enough? Oh, really? Christine and Amy, everyone! Give it up for their lovely baking.
Very nice.
CHEERING AND APPLAUSE So, right! Now we're looking for Elena.
Where's Elena sitting? Oh, how convenient, right in front of my face! Are you with them? Yes.
Why aren't you sat with them? Don't like them? No, I was about to stand up.
I'll do the telling people what to do! Got a topknot, thinks he's somebody.
Stand up, stand up.
Are you with this? Yeah, that's mine.
That yours? We're not interested in that one.
What on earth are these? These are my take on a regional biscuit.
I'm from Bournemouth Oh! Don't show off.
So, I wanted to pay homage to the LGBTQ society that we have down there.
Oh, that's lovely, the LGBTQ society in Bournemouth.
And so, that's why they're rainbow colours? That's why they're rainbow colours.
And then, I have done I mean, it's amazing that you took a Viennese whirl and made it even gayer.
LAUGHTER AND APPLAUSE It's literally named after a waltz! So, sorry, tell me more about your gay biscuits.
LAUGHTER So, then I decided to flavour them Yes, because you know how bland the gays are.
So, what did you flavour them with? Probably something bitter No, not bitter .
.
if my experience tells me anything.
Cherry, for the Cherry? .
.
Bournemouth Football Club.
Oh, not from what I thought that was.
Yes? And sea salt Sea salt, for the tears we all cry when we get dumped! Anyway, that's my gay life, sorry.
Carry on.
And Jagermeister Jagermeister, for the .
.
the nightlife.
.
.
the nights out that we have, when we get drunk and we throw up.
That's lovely, Elena.
And you've given them a name as well? A Little Bite of Bournemouth.
A Little Bite of Bournemouth.
Which is actually my Grindr name.
So LAUGHTER AND APPLAUSE Very well done.
Elena, everyone! OK, so, because they do this in the tent, we thought, why shouldn't we do this here in the studio? So, we're going to announce one of you bakers as today's Star Baker! AUDIENCE: Ooh! And who should it be? We've had so many lovely things.
The peacock, the.
weird faces, and the gay ones! But I think we should award Star Baker to my favourite, which was actually the Viennese whirls, everyone! The Viennese whirls! So, give it up for Elena, everyone! But of course, there does have to be one baker who will be leaving the studio today.
VOICE BREAKING: And it falls to me to announce that.
And so, the baker leaving the studio today is .
.
Christine and thingy from Edinburgh.
Oh, I'm so sorry! But they were so good! APPLAUSE It was just one biscuit, it was just one biscuit.
So, ladies and gentlemen, give it up for all the bakers! Thank you very much.
Thanks, Tom.
Coming up, our very first baker - Imelda will be here in the studio.
Join us after the break.
CHEERING AND APPLAUSE Welcome back to An Extra Slice.
Rob Beckett, Roisin Conaty and Russell Tovey are still here and refusing to leave until they've met the baker who left the tent this week.
Now, Sandi has been able to identify the tent table cloth thief after she caught him red-handed.
And now is the moment we've all been waiting for.
Time to meet a baker who brought a touch of County Tyrone to the tent.
Let's give a warm welcome to Imelda.
CHEERING Hello there.
How are you? I'm good, thank you.
Have a seat.
Hello.
Hello, all right? How are you? You look lovely.
Thanks.
Welcome to An Extra Slice.
Congratulations for being on Bake Off - it's a massive achievement.
How are you feeling about it now? Yeah, it's bittersweet.
It was fab to be there, but I just wish I had been in a wee bit longer.
And, erbiscuits, of all the years they do biscuits first.
Yes.
Come on! Now, we saw a bit of footage of you and your son, Pierce, in Ireland.
And, as we can see here, you've got an extremely novel way of getting rid of the biscuits you make if they go bit wrong.
Normally I try and kill a few ducks, but we didn't show that.
Aww.
Nice technique, though.
Now, we saw when they were about to announce who would be leaving the tent, you seemed to be shaking.
Were you? Oh, my God.
Me and Ruby were literally clinging to each other.
She was so sure she was going out, but I was like, "Rubes, you've got first in Technical, you're fine.
"They'll give you another chance, like.
" And I'd been watching and I was like, "Will Terry mess up the selfie? Will I be OK?" And then they loved Terry's and, like, you can see my face.
I was like, "Ugh! "I'm going out.
He didn't mess up.
" We just knew.
It was like, "Urgh, this is awful!" It meant a lot.
You know, when you've worked so hard to get there and then it was like, "Oh, no, I could have done so much better.
"If it had been cakes, I'd have been sailing through.
" I can bake, I promise.
Biscuits, not so much.
Ah, well, let's talk about Biscuit Week, because you did get off to a rollicking start in the Signature, didn't you, with your cherry and chocolate oatmeal biscuits.
Yeah.
Wowed the judges.
Let's take another look.
That's a delicious biscuit.
WHISPERS: Oh, thank God.
Very oaty.
Yeah.
Feels healthy.
Well done.
No, it's not.
Thank you.
Thank you very much.
But it is worth the calories.
Absolutely.
SHE EXHALES SHAKILY Praise indeed.
Was that nice to hear? Oh, it was amazing, yeah.
It all went downhill after that, but No, it was great.
It was, like, incredible just hear that, cos that's the recipe that means the most to you.
The other two, you don't really have any control over.
That's the one that means the most, so to get the praise on that was definitely Cos those biscuits, they're a family favourite of yours, are they? They are, yeah.
Now, you didn't have a great Technical, coming 11th.
Did it actually help that you knew what a Wagon Wheel was, unlike some of the other bakers? No.
Cos, like, they're still There still awful biscuits, aren't they? Like A Wagon Wheel? I hate that.
I can't get my head round that people choose to eat Wagon Wheels.
I'm with you.
They're horrible, in't they? My father had the audacity to buy a packet of them two weeks ago and bring them into the house.
I was like, "Are you kidding?! "You're bringing them back into the house?!" I can imagine you at Christmas.
Like, you're going to see everything as a slight.
Sort of like, "Biscuit?" You're like, "Oh, like that, is it?" Still not over it.
Cos you did seem, like, quite nervous right from the off.
But the Showstopper - that was a massive race against time, wasn't it? Yeah.
Let's have a look.
Just feel like I won't have enough time.
But maybe I'm panicking.
I don't know.
I've got heart palpitations watching that.
It was just so awful.
There's so much biscuit.
ROB LAUGHS And I didn't I didn't think about it properly.
Like, Antony was clever and did wee bits and Ruby was a bit, you know, ambitious, but she'd had the sense to do wee bits, where I was like, "Yeah, let's do three layers of masses amounts of biscuit.
" Awful.
Did a total discredit to the poor people in Mayo.
Mayo's beautiful.
Go there.
Don't judge it on my biscuits.
Well, it's just my opinion, Imelda, but I think you were panicking.
Oh.
But that was just one moment in the tent.
Let's see how you got on the rest of the time.
Oh, no Sweet baby Jesus.
What? Disaster.
SHE SIGHS HEAVILY Oh, sugarplum fairies! SHE SIGHS I feel like I've just let myself down.
SHE PUFFS SHE SIGHS SHE EXHALES SHAKILY SHE SIGHS I did not realise I sighed a lot.
No, you sounded like you were literally letting yourself down.
JO MIMICS A DEFLATING BALLOON At least it came out that end.
That's all right.
Absolutely.
Now, did you manage to finish your practice bakes at home? Yeah.
Apart from the selfie.
Yeah, fair dos.
It's just like, how are you supposed to do so much biscuit in such a short space of time? I just can't I still can't get over it.
Like, who thought that was a good idea? What about the next party you have - massive pile of biscuits, you with a baseball bat, just go for it.
You're going to definitely tweet that.
Yeah.
I think so.
Paul's face on each biscuit.
You can take one from over there, look.
Sadly, Prue wasn't very keen on your lemon and ginger biscuit.
No.
The biscuit's a little bland.
And quite thick.
And a little dry.
But then thankfully it was Paul's turn to taste.
It's a bit like a stale shortbread.
You should have just said, "Why, thank you.
" "Now let's talk about you, Paul.
" APPLAUSE I love it.
The fashion.
So I think we've established how you feel about biscuits.
I hate biscuits.
So I thought it would be interesting to find out how much you hate them.
Oh, fab.
On an individual basis.
So I'm going to hold up a biscuit, and I want you to tell us how much you hate it on a scale of hate, really hate, loathe and detest.
LAUGHING: OK, fab.
You ready? Yeah.
Er Just hate.
Just hate.
Just hate? Jaffa Cake.
All righty.
Now we have a chocolate digestive.
Hmm Really hate.
Really hate? Okey dokey.
Jolly good.
So triggered right now.
Yeah.
Absolutely, I know.
Flip the table up.
If you whip out a Wagon Wheel, I think we're going to have to shut it down.
"Security!" Everyone, run! OK, and finally Please don't show a Wagon Wheel.
Heads down, everyone.
.
.
an assortment! All my worst nightmares in a packet.
OK.
Right.
Now, Imelda, here on An Extra Slice, we do give you the opportunity to have another go at a bake did in the tent which didn't go to plan.
What did you decide to do? Guess.
Lovely Wagon Wheels.
Wahey! CHEERING AND APPLAUSE Yeah, still don't get them right.
I just feel like I need to explain.
Two? I had a family wedding on Thursday.
Made these on Friday.
You ate all the biscuits? Yeah, let's go with that.
I ate all the biscuits.
Russell, you can't probably have those.
OK.
Oh, I forget you're not Yeah, sorry.
Oh, yeah, yeah.
I always think they're forgetting me.
Texture's lovely, weighty.
What you want in a biscuit.
You can have that to stab them up.
Yeah, I was going to say, I'm not eating a blooming Wagon Wheel.
It's really nice.
That incredible.
Is it? You just have to say that, though, don't you? No, I wouldn't.
Genuinely, she wouldn't.
I know her.
You wouldn't, would you, Rois? Really nice.
See? It's like a Tunnock's teacake, which is better than a Wagon Wheel.
Ah, yeah.
Rob? Let Paul know.
Yeah, I'm going to finish mine.
Yeah? Brilliant.
Oh, maybe I'll go all in, then.
OK, I think that's a massive result.
Well done.
Thank you.
Congratulations.
APPLAUSE OK, time for a quick break, and then we'll enjoy just a few more of your baking pictures from home.
And, of course, we'll be presenting Imelda with her very special Extra Slice gift.
Join us in a bit.
CHEERING APPLAUSE Welcome back to the final part of the show.
I'm delighted to say that Tom has joined us alongside Rob Beckett, Roisin Conaty, Russell Tovey, and fresh from the Bake Off tent, it's Imelda.
CHEERING Now, moving on.
We saw Briony saying to Noel that she's been told she looks like Michael McIntyre.
They really do look similar.
And if you do this Identical.
Rob, has anyone ever mistaken you for a famous celebrity? Well You know what I mean.
Yeah, quite a lot, a lot of times.
I look like a lot of people.
It's just the mouth.
Someone genuinely thought I was Leslie Ash.
No! Russell? I oscillate between Shrek, Wayne Rooney and Matt Damon.
So I like to go that end, but somewhere in the middle.
Well, I've been mistaken for two celebrities at once, because I was in a chippy once I know, I'm only allowed in once a year.
And this woman pointed at me and went, "Don't tell me, don't tell me.
"Dawn Saunders.
" What?! I can't help feeling that you're in a minority in here, Imelda.
So I did ask Tom to contact some of his favourite celebrities who do like a biscuit.
And ask them which one they liked best.
So who did you hear back from, Tom? The first one we got a message back from was Brian Blessed, no less.
His response was, "Hobnobs!" Because they provide lots of vitamins and protein, brackets, apparently.
He ate several packets the last time he was on Everest.
Yet again, another humblebrag! Big Narstie.
Shortbread because it's a badman biscuit.
Oh! You're a badman! Which is interesting.
Andy Murray got back.
He said, "Whatever my mum says.
" No, he said Andy Murray says, "Choco Leibniz.
" I actually do like those ones.
Oh, don't mess up the conceit now, Imelda.
You hate biscuits, end of.
Let's leave it there.
You like Chocolate Leibniz? Mmm.
Says a lot about you.
And Richard Madeley got back to us.
Oh! Yes, from the Book Club.
And he said, "McVitie's plain choc digestive.
"BUT," in capitals, "with biscuit base shaved away "to a thin crust with a sharp knife.
"Judy doesn't have a sweet tooth.
Exclamation mark, kiss.
" Weird, huh? What do you think about that? No, I think that's really weird thing to do, don't you? To get a chocolate biscuit and shave the chocolate off.
What's wrong with him? It's bad.
Well, anyway, those are the people who got back to me.
Next week, join me and I'll be telling you what Linda Lusardi likes to do with a flapjack.
Well, thanks, Tom.
Can't wait.
Now, let's enjoy a few more of your bakes from home.
And it's not just pictures we love to see.
To get the full impact of some of them, only a video will do.
Julie from Jersey's got a daughter-in-law called Jill who made a dragon cake.
Here is it using the magic of LEDs shoved into some sugar crystals.
Breathing fire.
ROISIN: That's amazing.
Now, who wants to see a cake that looks like a dog? Of course.
Yeah.
Always.
I'd rather see a dog that looks like a cake, but Now, Emily made a birthday cake for her husband Ben that looks exactly like their pet dog Joey.
Here's Emily with Joey.
And here's Joey made out of cake.
ALL: Awwwww! Emily did such a good job that no-one could bear to cut into the head and they kept it in the freezer for over a year.
I think that's weirder.
That wasn't something Rebecca was bothered about doing when she received a cake for her 20th birthday from her flatmates in Edinburgh.
Here's the lovely Rebecca.
And here's her head made out of cake.
ROB: That's me! Now, here's an unusual bake sent in by Christine from Cheshire.
Every week, she says she drools over the piece of cake we have as our Extra Slice logo.
Here it is.
EXTRA SLICE THEME PLAYS So, Christine thought she'd have a go at making the delicious-looking slice of cake herself.
Complete with the title of the show.
And to be fair, the cake bit worked very well.
THEME TUNE PLAYS AND WARPS Nicky is from Denby Dale in Huddersfield, home to the world's largest pie.
That's Denby Dale, not specifically Nicky's house.
Good job I checked, I'd practically invited myself to stay for the weekend.
Now, Nicky made her birthday cake for her daughter Izzy's eighth birthday of their pet hamster Nibbles.
And let's have a look at how well Nicky captured the delicate little creature in cake form.
ROISIN: Really great.
ROB: I think it's good.
Really great.
Apart from the human hands.
And also it looks like a lion.
Don't forget to send your pictures in.
Details at the bottom of the screen.
And thanks to everyone who sent their pictures in this week.
APPLAUSE Tom, what will you take away from Imelda's time in the tent? Well, Imelda, there's one mantra you took into the tent which I remembered, so let's have a look at it now.
You just have to be better than one other person, don't you? And that is irony, isn't it? There is a cruel irony to so much of you.
But the But the thing is, Imelda, we want you to believe in yourself more.
Because, well, frankly, if you're only better than one other person, you're going to last two weeks max.
But we just want you to believe in yourself.
Those oaty biscuits, they loved them.
And they said they weren't a waste of calories.
So we think you're wonderful.
I'm sure you're going to go on to some wonderful baking from here.
Thank you.
I'm going to move up! APPLAUSE Well, Imelda, it has been an absolute pleasure to have you here with us and we're very sorry to see you go so soon.
But if you promise to open a biscuit shop up, I will be first in the queue.
We've actually made you one Well, a really big biscuit.
Oh, all right, it's not a biscuit.
It's one of our special cakes which Tom is bringing over.
Can you imagine if I dropped this? Again.
Okey dokey, let's whisk that off.
Wow! Ohhh! That's you with your beautiful white chocolate and cherry oatmeal biscuits and your delightful biscuit selfie down there.
Ladies and gentlemen, please give Imelda a Great British send-off.
Thank you.
CHEERING AND APPLAUSE So, that's it for this week.
A big thank you to Imelda, all of our studio bakers, the mariachis, to Tom and our celebrity panel, Rob Beckett, Roisin Conaty and Russell Tovey.
Join me the same time next week.
Till then, goodbye!
.
which can mean only one thing.
The Great British Bake Off is back, which means An Extra Slice is back! CHEERING So who's ready for cake week? CHEERING THEY PLAY: Jarabe Tapatio (The Mexican Hat Dance) Cake! Cake! Hang on a minute.
Let's see if Paul's ready for cake week.
This year we're kicking off with biscuit, not cakes.
LAUGHTER Itit's biscuit week, everyone.
CHEERING THEY PLAY: Jarabe Tapatio (The Mexican Hat Dance) Biscuit! Biscuit! Biscuit! Time for An Extra Slice! CHEERING APPLAUSE AND CHEERING Hello and welcome.
It's great to be back.
Did we all enjoy biscuit week? ALL: Yes! Now, they may have switched cakes and biscuits for the first week but some things haven't changed.
I've been snooping around the tent, trying on Prue's necklaces, borrowing Paul's eyebrow tweezers and looking for some unseen moments.
Pay attention and see if you can spot which baker was the most excited to be in the tent.
BOING, BOING, BOING Meanwhile, Prue doesn't seem to be looking forward to having to share a dressing room with Paul again.
I'll tell you what, it's really, really difficult.
Especially if it's a hot day.
While Paul was wondering if Sandy would be buying a round in the pub later.
It's happened before, although it is very, very unusual.
Manon did very well to complete the Technical Challenge in the allotted time, as at one point she has a break off from making her wagon wheels to guide a jumbo jet in to land.
Now, as ever, each week I'll be joined by the baker who left the tent and, sadly, the first to go was Imelda.
AUDIENCE: Aw! But she isn't one to harbour a grudge.
I hate biscuits.
LAUGHTER And the great news is she'll be joining us later in the show.
CHEERING Very exciting.
Also coming up, the pictures you've been sending of your baking at home, and our studio bakers have been busy as well, so show us your bakes! CHEERING And we've added an exciting new ingredient to that part of the show, so stay tuned.
Now, joining me to discuss the brilliant goings-on in Bake Off's biscuit week is a great panel of celebrity guests.
Will you please welcome top comedians Rob Beckett CHEERING .
.
and Roisin Conaty CHEERING .
.
and star of stage and screen, Russell Tovey? CHEERING Hello.
Hello.
Hello, guys.
So, are you all biscuit fans? No.
Hugely.
Russell Yeah.
.
.
do you get through a lot of biscuits? I don't get through a lot but I do frequent the biscuit jar every now and then.
Oh, do you? Yes.
I don't think I I don't trust anyone doesn't like biscuits.
No.
I think if you don't like biscuits, I think you've got problems.
Yeah.
Like, "Do you want a biscuit?" "No, I don't like them.
" Get out my house.
So, Russell, are you excited to see Bake Off back? Yeah, I'm so excited to see Bake Off back.
Love Bake Off.
My family love Bake Off.
The Toveys are huge fans.
I've never baked anything in my life.
I did make biscuits last night though Ooh.
Ooh.
.
.
for the first time.
Oh.
Ooh! Yeah.
We've found teacher's pet, haven't we? Now, Roisin, as well as being a Bake Off superfan, you were actually in the Bake Off tent earlier this year, weren't you? Yes, I was.
Doing Stand Up For Cancer.
How would you sum up the experience? I think I think I was I gave it my all .
.
and I didn't get much in return.
It's one of those things where I knew I couldn't do things but you know when you go to a piano every time and you sort of think, "Maybe I'll be able to play now," it's a bit like that.
You've had a knock on the head.
I was like, "I think I could probably, if I just will it, "I'll be able to bake this really hard thing.
" It's hot in there, right? Really hot, yeah.
Is it? Do they blast air con in or they just want you to sweat? They want you to sweat.
Cool.
It's in the contract.
Oh, really? Now, Rob, you've got a GCSE in food tech so Big-time.
Don't want to show off.
Thank you.
CHEERING That is huge.
Well, I mean, it is an E but it still counts.
So, the tent is up and 12 brand-new bakers are in.
Let's remind ourselves what happened in biscuit week.
12 new bakers braved the tent for the very first time Very close to a heart attack.
Ha! .
.
and got stuck in mash.
.
.
.
to the regional biscuit signature They are absolutely exquisite.
.
.
before getting in a spin Disaster.
.
.
over though wagon wheel technical.
I'm not sure that counts as a wagon wheel.
It was crunch time in the Showstopper Oh, no, it's cracking.
I'm losing it now.
.
.
as biscuit selfies got personal.
It's fantastic.
Even your little chubby face.
Imelda was the first baker to leave the tent I'm so sorry.
.
.
and Manon was crowned boulanger etoile.
CHEERING So 12 new bakers.
What did you make of them, looking at the mix? Russell.
I thought they were a fantastic mix of personalities and diversities.
I was drawn to Briony.
I thought she was lovely.
Yeah.
Really sweet and looked like she was a really good mum to her dog and her child.
I loved Kim-Joy.
I thought also she was very sweet.
I was drawn to the sweet people.
I thought She looked like she was in an indie film.
Yeah.
Little Miss Sunshine or something.
Yeah.
No, she was very cute.
Antony was my I think he's like He seemed like good fun and he's got that energy and it'll be interesting to see how he deals with if it goes really wrong.
Cos I think he's quite up and sometimes it's quite funny to watch really up people have a bad day.
Not willing it, Antony, but it's great telly.
I love Terry.
Yes.
I mean, I nearly cried when his Showstopper worked cos he was having He couldn't even get the horse to walk at the start.
We did learn that he loves horses but he can't really ride but he does enjoy just spending the weekend sitting on one in a country lane.
Walk on.
Walk on.
Walk on.
And Karen Karen.
I'm a bit wary of Karen.
She's a bit like a Bond villain.
The way she finished her bake and just sat there eating crisps.
I swear it was like that.
Help him! He ain't got a biscuit yet! Well, I loved getting a glimpse of the bakers' kitchens at home.
Now, Briony's kitchen was lovely and homely, Dan's kitchen was a hive of activity, while Rahul had gone for a minimalist hi-tech look.
Yeah, that's my size of mixing bowl.
Karen's from Yorkshire and works in her local supermarket and she was certainly quick off the mark when it came to assessing her rivals in the tent.
There's a few duds.
Bit rude.
Now, to quote Julie Andrews, let's start at the veryend, and talk about the bakers' first ever Showstopper Challenge.
They were tasked with creating a biscuit selfie portrait.
The selfies had to be constructed from layers of decorated biscuit, portraying the bakers somewhere memorable.
Now, Terry went all-out, using laminated brandy snap, which he laid over a three-dimensional surgical plaster face cast.
Does the sound of that make your mouth water? I mean I'm going to say no.
But it looked all right so It looked like something out of a horror movie.
Something a serial killer would do.
Yeah, exactly.
Silence Of The Lambs.
Yeah, cos I thought it looked a bit like a death mask.
Yeah.
You know those ones you see.
You watch Bake Off sometimes and go, "Oh, that'll be a good thing to make for a party.
" I don't think that is.
Imagine that at a dinner party.
"I made a biscuit of my own face.
" You need to go to hospital immediately.
I think it looked like What I liked about Terry is it was a bit different.
He took a bit of a risk and it was 3-D and they said it tasted good.
OK, onto Rahul.
Actually, I'll tell you what, let's hear Rahul talking about himself.
For his biscuit selfie, he recreated a springtime walk he took when he first arrived in the UK seven years ago.
Over two Rahul.
Rahul, tell us about your biscuit selfie.
So this is all about my first spring walk in the UK.
So I came in during cold winter so there was no tree Well, all the trees were empty, no flowers, nothing.
So when the spring hits, you get these lovely flowers in the cherry tree and then you get wisteria along the houses and then some climbing roses and then even dandelions are on the grass so I kind of liked VOICE FADES OU LAUGHTER .
.
toffee needs to melt.
And then I let it melt and then when it melted I took it out to let it really set well so VOICE FADES OU .
.
icing.
So, yeah.
LAUGHTER Now an amazing 23 different elements went into making his Showstopper and the judges loved the beautiful ginger flavours and well baked biscuit.
Russell, now Rahul's Showstopper was impressive, wasn't it? Do you fancy his chances? Yes, it was impressive.
It looked disturbing, again, to me.
Another disturbing Showstopper, from my point of view but I think he's going to be the quiet kind of trailblazer.
I think he's going to come up with little treats along the way that's going to surprise them.
Yeah.
Yeah.
I thought his was really, really beautiful.
Did you? Yeah, I thought it was really lovely.
Do you think his portrait's beautiful? It's just weird.
Whatever you do, if you put a big head in the middle If you go, "Here's my biscuit of the Eiffel Tower "with a massive head at the bottom of it," it's just weird.
He seems You know, I think he's He's really smart and I think he's really sweet and I think he's going to be a real, like, audience favourite.
I think people are really going to will him on.
Now, moving on, and to mark the new bakers' very first Signature Challenge, Paul had been working on a new catchphrase.
I'm looking for regional perfection.
Word of advice then, Paul.
Avoid Ipswich.
Oh, Twitter is now blowing up! Whee! Staying with the signature, and we got the chance to see Karen's special glasses, which come complete with a spare pair of ears.
Let's talk about Antony and he really impressed Paul and Prue with his turmeric and caraway Goosnargh cakes.
You know what? That texture is beautiful.
It melts in your mouth.
And that chilli jam blends gorgeously with it.
That's a great biscuit.
Poom! He even got a handshake.
CHEERING THEY PLAY: Tequila by The Champs Hey, hey, hey.
No, no, no.
Unfortunate MUSIC PETERS OU Unfortunately it wasn't a Hollywood handshake.
AUDIENCE: Aw.
It was from Noel, which was a lovely gesture but, in Bake Off terms, of no significance whatsoever.
Sorry about that.
Thank you.
AUDIENCE: Aw.
So, no sooner had we met the 12 new bakers than we had to say goodbye to one of them.
Sadly, Imelda was the first to leave the tent.
But despite that, she got off to a strong start with her cherry and white chocolate oatmeal signature.
She came 11th in the wagon wheel technical and when her seaside biscuit selfie failed to make waves with the judges, she left the tent.
Russell, did the judges make the right decision, did you think? You know what? I thought it was between her and Ruby and Terry.
I thought Terry was going to go, to be honest.
I thought Imelda was very charming and dynamic with her choice at the beginning.
I thought her seaside selfie looked like a shepherd's pie with mushy peas.
Yeah, but he pulled it out the bag at the end, didn't he, old Tel? That's the thing.
I guess.
That's Bake Off! You never know what's going to happen! It's crazy in the tent.
On a brighter note, we have our first Star Baker of the series.
It was bravo to Manon, who brought some Gallic flair to all three challenges.
In the signature, she baked Cornish shortbread biscuits.
She then came third in the technical and went on to wow the judges with her Japanese-inspired matcha and white chocolate biscuit selfie.
Was she a worthy Star Baker, Russell? Yeah, she's a genius.
I love her.
I think she's She's so cool and calm and she reminds me of, like, Carla Bruni.
She's, like, very kind of sexy and in charge and I like LAUGHTER Too far? We're talking about biscuits, mate.
I don't know about you but I don't have a digestive and go, "I feel so sexy and in charge right now.
"Oh, my God, McVitie, you sexy minx.
" I'll wind it in.
She's fine.
I like her.
Fine! She's fine, she's got a nice smile.
Yeah.
LAUGHTER Right, thanks, guys.
Coming up, we'll be taking a look at what you've been baking in your kitchens at home.
See you in a bit.
CHEERING CHEERING AND APPLAUSE Welcome back.
I'm joined by Rob Beckett, Roisin Conaty and Russell Tovey to chew over the events of Biscuit Week.
Anyway, back to the tent, and Rahul was given the amazing news that he'd just won ã15 billion on the Lottery.
Ohh, right, OK.
Dan explained the intricate method he uses to carefully insert the jam into the centre of his signature shortbread biscuits.
I just stick it in with a spoon.
Meanwhile, a fly regretted landing on Jon's worktop.
BUZZING That's got it, Jon.
It's the moment now when we invite ourselves into your kitchens across Britain, to see what you've been up to.
The focus is on baking, obviously, although if you're particularly proud of the new lino you've just put down, we could have a look at that as well.
And Mamma Mia! It's off to Greece for our first viewer bake.
Alison made a cake for her sister Kerry's 60th birthday, which she spent on holiday there.
I'm hoping Alison didn't have to shove it in the luggage rack.
Oh, wow.
Isn't that great? It's a sunset scene, all hand modelled from fondant on lemon drizzle and Victoria sponge tiers.
And if you look closely, you can just see Pierce Brosnan peering out of one of the windows, and trying to sing SOS.
Faces are never easy to capture in fondant, but Rachel's birthday cake for her husband Mike is a triumph.
Here's Mike.
Now, I'm not saying that Rachel thought the lower half of his face might be a bit tricky, but let's see the final result.
Rachel says she used grey water icing for Mike's hair, and I think she could have given him a little bit more on top.
Oh, well, Mike - chin up.
Right, who wants to see a hedgehog cake? ALL: Yes! Yes, please! Absolutely! Hedgehog cakes make frequent appearances on this show, and here's what everyone is generally aiming for.
So, let's see our first effort this series.
Made for their daughter's 18th birthday, it's courtesy of Ian and Kirsty Sharp from Cumbria.
ROB: It looks like a zombie! Just to recap, Ian and Kirsty are grown-ups, and their daughter is 18.
Primary school teacher Elizabeth from Lancashire was very excited when her school held its own Great British Bake Off.
She spent hours on her entry with sister Lauren, using this picture as inspiration.
Elizabeth's effort narrowly failed to win the competition.
If you fancy sending a picture of your baking efforts in, then I'd love to see it.
Use the hashtag #ExtraSlice, or go to Details at the bottom of the screen.
And thanks to all those bakers for being such good sports.
APPLAUSE I really enjoyed watching the Wagon Wheel technical, because I'm a massive fan - not just of eating them, I also enjoy watching people trying to get them from their forehead into their mouth without using their hands.
Now, Rob and Russell, I reckon you'll be good at this.
And I want to What makes you say that? Well, because you're going to do it.
That's why.
Nothing more, really.
I want to be 100% scientific about this, so I'm going to time you, OK, and see who can manage it quickest.
Right? OK.
So, both of you start off with it on your forehead, and you've got to get it into your mouth Are we doing it at the same time? No, it's a competition that's timed, you're being timed.
Have you done this before? No! Oh, OK.
I'm not a big Wagon Wheel fan.
Oh, save the trash talk! He's been practising all morning.
You picked it up like you knew exactly what to do! Yeah! Well, how else am I going to pick it up?! Just go like that There you go.
That's how you pick stuff up, Russ! Are you ready? OK, on my count.
Ready, steady, go! CHEERING AND APPLAUSE Oh, my gosh! To be fair, it is like falling into the Grand Canyon, with this mouth! Now, there's a challenge.
Come on, Russell.
What was the, um Oh, Mr Professional! Picking it up like an absolute pro! What did he get? What was his time? I think it was You've got 14 seconds to beat.
Oh, my gosh! OK, wait for it.
I'm waiting.
Ready, steady, go! I licked it, I licked it! Don't count, mate.
CHEERING AND APPLAUSE Now, earlier I said that we'd added a surprise ingredient to this series of An Extra Slice, and it's time to reveal all.
I'm delighted to announce that I'm going to be joined every week by Bake Off super fan and host of Bake Off: The Professionals, will you please welcome Tom Allen! CHEERING AND APPLAUSE Hello! Thank you very much.
Hello! So nice to be here.
Hello, hello.
Welcome to the show, Tom.
Thank you so much.
It's so nice to be here.
Now, you're going to be joining us every week, as I said, and one of your tasks is to pick out some of your favourite bakes from the audience.
Yes, I'm very much looking forward to doing that! OK, well, before we launch you into the audience, I'd love to hear what you've made of Biscuit Week in the tent.
Well, I would love to tell you.
I love talking.
I, um LAUGHTER It's so lovely to watch them on the first week, I always think, getting to know all the new bakers and finding out how nice they seem.
But I do think they start to show their true colours.
And the first person I noticed doing that was, of course, Manon.
And she seems very sweet and very lovely, she is a worthy Star Baker, she reminds me of Amelie, but at one point I did notice she's got a tattoo, and to me, that says only one thing - and that's prison.
LAUGHTER I think she's probably been to prison, I think she might be in a gang, I don't know, but I am very excited to find out.
The other thing I noticed Well, two words I wanted to say to you - they are humble and brag.
Yes, you've run the London Marathon.
Yes, you've climbed Kilimanjaro.
Yes, you can make some sinister picture of your face out of brandy snaps.
We get it, we've all done stuff.
If I wanted to watch people showing off, I'd just look at .
.
all of social media.
There were two people who talked about going to Japan - well, actually, I get that, because I've been to Japan and I do like to let people know about it.
Also, we had Luke showing off how about he went to Las Vegas, but then he said it smelled of cinnamon and orange peel.
Did he go to Las Vegas, or did he just buy a Yankee Candle? LAUGHTER And then, we had Ruby.
Now, I love Ruby, and she loves to box, but only in short bursts.
Let's have a look at this.
I need a break! It's tiring! And the other person I am obsessed with is, of course, Karen.
Because I love strong women and I love jazzy blazers.
And when I look at Karen, I think of Shirley Carter from EastEnders, who was also LAUGHTER Can you imagine being on a Neighbourhood Watch with Karen? She'd say, "You've left your bins out on a Wednesday, "when you shouldn't have done - you deserve everything you get.
" So, that's all I've got to say about the bakers so far.
Well, thanks for that, Tom, that was lovely.
CHEERING AND APPLAUSE Now, I can't put this off any longer - it's time to have a closer look at the bakes brought along by the audience.
So, Tom, in amongst it.
Shall I be away? Off you go.
Oh, fine, OK.
So, first up, we've got Cherie.
Now, where's Cherie? Oh, you're there! Hi, how are you? Stand up, stand up.
Welcome to the show.
And what have you brought along? A peacock.
What? A peacock.
In the form of a cake? Cake and biscuit, yeah.
Cake and biscuit, cos it's Biscuit Week.
OK, let's have a look.
Rob, our cameraman, zoom in Oh, my goodness! That is very impressive.
Not nearly as rubbish as I thought it was going to be.
Now, Cherie, tell us, how did you make that tail? With great difficulty! It's about three days old now, so I don't want anybody to taste it! No Cos it's old and rancid.
Yeah.
Now, tell us, what is it? It's a Turkish delight cake.
A Turkish delight cake? Yes.
Ooh! What does that mean? There's chunks of Turkish delight in it.
There's chunks of Turkish It's retro! It's VERY retro.
And so appetising, the word "chunks".
OK, thank you very much.
Cherie, everybody! Give it up for Cherie! Now I need to find Sonya.
Where's Sonya? Sonya, now, how are you? Have you been having a lovely day? I have, thank you.
Good, and where did you bring this cake from today? From Essex.
From Essex! CHEERING Don't do that.
So, let's have a look at the bake, Rob.
Can you get the Oh, it's a beautiful cake, actually, Sonya.
Now, tell us, what is it? It's homage to the variety pack.
When you say homage, do you actually mean you've just stuck some of a selection box on top of the cake? Is that what you meant by homage? That's exactly what I did.
OK, fine.
Are all those biscuits carefully hand baked? By Tesco! LAUGHTER Well, they did a very good job of them.
And why did you do this, Sonya? Really just because, why have one biscuit when you could have 50? Why have one biscuit when you could have 50? It's true! CHEERING AND APPLAUSE That's lovely, Sonya.
OK, now I'm looking for Holly.
Where's Holly now? Oh, hi, Holly, stand up, stand up.
Lovely to see you.
I'm going to stand up as well.
This is Holly, I'm Rebecca.
You're Rebecca? So why did you stand up when I said Holly? She was a bit nervous.
You were a bit nervous, so you came together? No need to be, we're very kind about this bit.
Yeah, I'm sure you are.
So, Holly and Rebecca, what have you been up to, biscuit wise? Talk us through what you've done.
Well, look at this.
OK, bring it round.
This is Holly's work.
Oh, Holly Look at this.
Paul Hollywood, on a biscuit.
Oh, what a lovely thing.
Could you get anything more tasty, really? I don't think you could.
That depends what your type is, I suppose, Rebecca.
Not for me.
But that's wonderful.
Give it up for Holly and Rebecca, everyone! CHEERING AND APPLAUSE Christine, where's Christine? You're here? OK, stand up.
Stand up, you guys, I want to talk to you properly.
So, you're Christine? Yes.
So, Christine and? Amy.
Face the camera, face the camera.
Christine and Amy? Yes.
Lovely to see you.
Where are you guys from? Edinburgh.
Edinburgh! Oh, that's nice.
And may I say, it's lovely to hear some non-London accents on this programme! Oh, my goodness! Have you heard the panel? It's like being at the market! "All right? Yeah, all right" I hope someone's minding the stall for them.
Now, you brought a range of regional biscuits, and what region are they from? From Scotland.
From Scotland, where you're from.
Yes.
So, what is this biscuit here? Shortbread.
OK, and what is that biscuit there? Shortbread.
LAUGHTER When you said it was a range .
.
did you mean that's what it was cooked on? Near enough! Near enough? Oh, really? Christine and Amy, everyone! Give it up for their lovely baking.
Very nice.
CHEERING AND APPLAUSE So, right! Now we're looking for Elena.
Where's Elena sitting? Oh, how convenient, right in front of my face! Are you with them? Yes.
Why aren't you sat with them? Don't like them? No, I was about to stand up.
I'll do the telling people what to do! Got a topknot, thinks he's somebody.
Stand up, stand up.
Are you with this? Yeah, that's mine.
That yours? We're not interested in that one.
What on earth are these? These are my take on a regional biscuit.
I'm from Bournemouth Oh! Don't show off.
So, I wanted to pay homage to the LGBTQ society that we have down there.
Oh, that's lovely, the LGBTQ society in Bournemouth.
And so, that's why they're rainbow colours? That's why they're rainbow colours.
And then, I have done I mean, it's amazing that you took a Viennese whirl and made it even gayer.
LAUGHTER AND APPLAUSE It's literally named after a waltz! So, sorry, tell me more about your gay biscuits.
LAUGHTER So, then I decided to flavour them Yes, because you know how bland the gays are.
So, what did you flavour them with? Probably something bitter No, not bitter .
.
if my experience tells me anything.
Cherry, for the Cherry? .
.
Bournemouth Football Club.
Oh, not from what I thought that was.
Yes? And sea salt Sea salt, for the tears we all cry when we get dumped! Anyway, that's my gay life, sorry.
Carry on.
And Jagermeister Jagermeister, for the .
.
the nightlife.
.
.
the nights out that we have, when we get drunk and we throw up.
That's lovely, Elena.
And you've given them a name as well? A Little Bite of Bournemouth.
A Little Bite of Bournemouth.
Which is actually my Grindr name.
So LAUGHTER AND APPLAUSE Very well done.
Elena, everyone! OK, so, because they do this in the tent, we thought, why shouldn't we do this here in the studio? So, we're going to announce one of you bakers as today's Star Baker! AUDIENCE: Ooh! And who should it be? We've had so many lovely things.
The peacock, the.
weird faces, and the gay ones! But I think we should award Star Baker to my favourite, which was actually the Viennese whirls, everyone! The Viennese whirls! So, give it up for Elena, everyone! But of course, there does have to be one baker who will be leaving the studio today.
VOICE BREAKING: And it falls to me to announce that.
And so, the baker leaving the studio today is .
.
Christine and thingy from Edinburgh.
Oh, I'm so sorry! But they were so good! APPLAUSE It was just one biscuit, it was just one biscuit.
So, ladies and gentlemen, give it up for all the bakers! Thank you very much.
Thanks, Tom.
Coming up, our very first baker - Imelda will be here in the studio.
Join us after the break.
CHEERING AND APPLAUSE Welcome back to An Extra Slice.
Rob Beckett, Roisin Conaty and Russell Tovey are still here and refusing to leave until they've met the baker who left the tent this week.
Now, Sandi has been able to identify the tent table cloth thief after she caught him red-handed.
And now is the moment we've all been waiting for.
Time to meet a baker who brought a touch of County Tyrone to the tent.
Let's give a warm welcome to Imelda.
CHEERING Hello there.
How are you? I'm good, thank you.
Have a seat.
Hello.
Hello, all right? How are you? You look lovely.
Thanks.
Welcome to An Extra Slice.
Congratulations for being on Bake Off - it's a massive achievement.
How are you feeling about it now? Yeah, it's bittersweet.
It was fab to be there, but I just wish I had been in a wee bit longer.
And, erbiscuits, of all the years they do biscuits first.
Yes.
Come on! Now, we saw a bit of footage of you and your son, Pierce, in Ireland.
And, as we can see here, you've got an extremely novel way of getting rid of the biscuits you make if they go bit wrong.
Normally I try and kill a few ducks, but we didn't show that.
Aww.
Nice technique, though.
Now, we saw when they were about to announce who would be leaving the tent, you seemed to be shaking.
Were you? Oh, my God.
Me and Ruby were literally clinging to each other.
She was so sure she was going out, but I was like, "Rubes, you've got first in Technical, you're fine.
"They'll give you another chance, like.
" And I'd been watching and I was like, "Will Terry mess up the selfie? Will I be OK?" And then they loved Terry's and, like, you can see my face.
I was like, "Ugh! "I'm going out.
He didn't mess up.
" We just knew.
It was like, "Urgh, this is awful!" It meant a lot.
You know, when you've worked so hard to get there and then it was like, "Oh, no, I could have done so much better.
"If it had been cakes, I'd have been sailing through.
" I can bake, I promise.
Biscuits, not so much.
Ah, well, let's talk about Biscuit Week, because you did get off to a rollicking start in the Signature, didn't you, with your cherry and chocolate oatmeal biscuits.
Yeah.
Wowed the judges.
Let's take another look.
That's a delicious biscuit.
WHISPERS: Oh, thank God.
Very oaty.
Yeah.
Feels healthy.
Well done.
No, it's not.
Thank you.
Thank you very much.
But it is worth the calories.
Absolutely.
SHE EXHALES SHAKILY Praise indeed.
Was that nice to hear? Oh, it was amazing, yeah.
It all went downhill after that, but No, it was great.
It was, like, incredible just hear that, cos that's the recipe that means the most to you.
The other two, you don't really have any control over.
That's the one that means the most, so to get the praise on that was definitely Cos those biscuits, they're a family favourite of yours, are they? They are, yeah.
Now, you didn't have a great Technical, coming 11th.
Did it actually help that you knew what a Wagon Wheel was, unlike some of the other bakers? No.
Cos, like, they're still There still awful biscuits, aren't they? Like A Wagon Wheel? I hate that.
I can't get my head round that people choose to eat Wagon Wheels.
I'm with you.
They're horrible, in't they? My father had the audacity to buy a packet of them two weeks ago and bring them into the house.
I was like, "Are you kidding?! "You're bringing them back into the house?!" I can imagine you at Christmas.
Like, you're going to see everything as a slight.
Sort of like, "Biscuit?" You're like, "Oh, like that, is it?" Still not over it.
Cos you did seem, like, quite nervous right from the off.
But the Showstopper - that was a massive race against time, wasn't it? Yeah.
Let's have a look.
Just feel like I won't have enough time.
But maybe I'm panicking.
I don't know.
I've got heart palpitations watching that.
It was just so awful.
There's so much biscuit.
ROB LAUGHS And I didn't I didn't think about it properly.
Like, Antony was clever and did wee bits and Ruby was a bit, you know, ambitious, but she'd had the sense to do wee bits, where I was like, "Yeah, let's do three layers of masses amounts of biscuit.
" Awful.
Did a total discredit to the poor people in Mayo.
Mayo's beautiful.
Go there.
Don't judge it on my biscuits.
Well, it's just my opinion, Imelda, but I think you were panicking.
Oh.
But that was just one moment in the tent.
Let's see how you got on the rest of the time.
Oh, no Sweet baby Jesus.
What? Disaster.
SHE SIGHS HEAVILY Oh, sugarplum fairies! SHE SIGHS I feel like I've just let myself down.
SHE PUFFS SHE SIGHS SHE EXHALES SHAKILY SHE SIGHS I did not realise I sighed a lot.
No, you sounded like you were literally letting yourself down.
JO MIMICS A DEFLATING BALLOON At least it came out that end.
That's all right.
Absolutely.
Now, did you manage to finish your practice bakes at home? Yeah.
Apart from the selfie.
Yeah, fair dos.
It's just like, how are you supposed to do so much biscuit in such a short space of time? I just can't I still can't get over it.
Like, who thought that was a good idea? What about the next party you have - massive pile of biscuits, you with a baseball bat, just go for it.
You're going to definitely tweet that.
Yeah.
I think so.
Paul's face on each biscuit.
You can take one from over there, look.
Sadly, Prue wasn't very keen on your lemon and ginger biscuit.
No.
The biscuit's a little bland.
And quite thick.
And a little dry.
But then thankfully it was Paul's turn to taste.
It's a bit like a stale shortbread.
You should have just said, "Why, thank you.
" "Now let's talk about you, Paul.
" APPLAUSE I love it.
The fashion.
So I think we've established how you feel about biscuits.
I hate biscuits.
So I thought it would be interesting to find out how much you hate them.
Oh, fab.
On an individual basis.
So I'm going to hold up a biscuit, and I want you to tell us how much you hate it on a scale of hate, really hate, loathe and detest.
LAUGHING: OK, fab.
You ready? Yeah.
Er Just hate.
Just hate.
Just hate? Jaffa Cake.
All righty.
Now we have a chocolate digestive.
Hmm Really hate.
Really hate? Okey dokey.
Jolly good.
So triggered right now.
Yeah.
Absolutely, I know.
Flip the table up.
If you whip out a Wagon Wheel, I think we're going to have to shut it down.
"Security!" Everyone, run! OK, and finally Please don't show a Wagon Wheel.
Heads down, everyone.
.
.
an assortment! All my worst nightmares in a packet.
OK.
Right.
Now, Imelda, here on An Extra Slice, we do give you the opportunity to have another go at a bake did in the tent which didn't go to plan.
What did you decide to do? Guess.
Lovely Wagon Wheels.
Wahey! CHEERING AND APPLAUSE Yeah, still don't get them right.
I just feel like I need to explain.
Two? I had a family wedding on Thursday.
Made these on Friday.
You ate all the biscuits? Yeah, let's go with that.
I ate all the biscuits.
Russell, you can't probably have those.
OK.
Oh, I forget you're not Yeah, sorry.
Oh, yeah, yeah.
I always think they're forgetting me.
Texture's lovely, weighty.
What you want in a biscuit.
You can have that to stab them up.
Yeah, I was going to say, I'm not eating a blooming Wagon Wheel.
It's really nice.
That incredible.
Is it? You just have to say that, though, don't you? No, I wouldn't.
Genuinely, she wouldn't.
I know her.
You wouldn't, would you, Rois? Really nice.
See? It's like a Tunnock's teacake, which is better than a Wagon Wheel.
Ah, yeah.
Rob? Let Paul know.
Yeah, I'm going to finish mine.
Yeah? Brilliant.
Oh, maybe I'll go all in, then.
OK, I think that's a massive result.
Well done.
Thank you.
Congratulations.
APPLAUSE OK, time for a quick break, and then we'll enjoy just a few more of your baking pictures from home.
And, of course, we'll be presenting Imelda with her very special Extra Slice gift.
Join us in a bit.
CHEERING APPLAUSE Welcome back to the final part of the show.
I'm delighted to say that Tom has joined us alongside Rob Beckett, Roisin Conaty, Russell Tovey, and fresh from the Bake Off tent, it's Imelda.
CHEERING Now, moving on.
We saw Briony saying to Noel that she's been told she looks like Michael McIntyre.
They really do look similar.
And if you do this Identical.
Rob, has anyone ever mistaken you for a famous celebrity? Well You know what I mean.
Yeah, quite a lot, a lot of times.
I look like a lot of people.
It's just the mouth.
Someone genuinely thought I was Leslie Ash.
No! Russell? I oscillate between Shrek, Wayne Rooney and Matt Damon.
So I like to go that end, but somewhere in the middle.
Well, I've been mistaken for two celebrities at once, because I was in a chippy once I know, I'm only allowed in once a year.
And this woman pointed at me and went, "Don't tell me, don't tell me.
"Dawn Saunders.
" What?! I can't help feeling that you're in a minority in here, Imelda.
So I did ask Tom to contact some of his favourite celebrities who do like a biscuit.
And ask them which one they liked best.
So who did you hear back from, Tom? The first one we got a message back from was Brian Blessed, no less.
His response was, "Hobnobs!" Because they provide lots of vitamins and protein, brackets, apparently.
He ate several packets the last time he was on Everest.
Yet again, another humblebrag! Big Narstie.
Shortbread because it's a badman biscuit.
Oh! You're a badman! Which is interesting.
Andy Murray got back.
He said, "Whatever my mum says.
" No, he said Andy Murray says, "Choco Leibniz.
" I actually do like those ones.
Oh, don't mess up the conceit now, Imelda.
You hate biscuits, end of.
Let's leave it there.
You like Chocolate Leibniz? Mmm.
Says a lot about you.
And Richard Madeley got back to us.
Oh! Yes, from the Book Club.
And he said, "McVitie's plain choc digestive.
"BUT," in capitals, "with biscuit base shaved away "to a thin crust with a sharp knife.
"Judy doesn't have a sweet tooth.
Exclamation mark, kiss.
" Weird, huh? What do you think about that? No, I think that's really weird thing to do, don't you? To get a chocolate biscuit and shave the chocolate off.
What's wrong with him? It's bad.
Well, anyway, those are the people who got back to me.
Next week, join me and I'll be telling you what Linda Lusardi likes to do with a flapjack.
Well, thanks, Tom.
Can't wait.
Now, let's enjoy a few more of your bakes from home.
And it's not just pictures we love to see.
To get the full impact of some of them, only a video will do.
Julie from Jersey's got a daughter-in-law called Jill who made a dragon cake.
Here is it using the magic of LEDs shoved into some sugar crystals.
Breathing fire.
ROISIN: That's amazing.
Now, who wants to see a cake that looks like a dog? Of course.
Yeah.
Always.
I'd rather see a dog that looks like a cake, but Now, Emily made a birthday cake for her husband Ben that looks exactly like their pet dog Joey.
Here's Emily with Joey.
And here's Joey made out of cake.
ALL: Awwwww! Emily did such a good job that no-one could bear to cut into the head and they kept it in the freezer for over a year.
I think that's weirder.
That wasn't something Rebecca was bothered about doing when she received a cake for her 20th birthday from her flatmates in Edinburgh.
Here's the lovely Rebecca.
And here's her head made out of cake.
ROB: That's me! Now, here's an unusual bake sent in by Christine from Cheshire.
Every week, she says she drools over the piece of cake we have as our Extra Slice logo.
Here it is.
EXTRA SLICE THEME PLAYS So, Christine thought she'd have a go at making the delicious-looking slice of cake herself.
Complete with the title of the show.
And to be fair, the cake bit worked very well.
THEME TUNE PLAYS AND WARPS Nicky is from Denby Dale in Huddersfield, home to the world's largest pie.
That's Denby Dale, not specifically Nicky's house.
Good job I checked, I'd practically invited myself to stay for the weekend.
Now, Nicky made her birthday cake for her daughter Izzy's eighth birthday of their pet hamster Nibbles.
And let's have a look at how well Nicky captured the delicate little creature in cake form.
ROISIN: Really great.
ROB: I think it's good.
Really great.
Apart from the human hands.
And also it looks like a lion.
Don't forget to send your pictures in.
Details at the bottom of the screen.
And thanks to everyone who sent their pictures in this week.
APPLAUSE Tom, what will you take away from Imelda's time in the tent? Well, Imelda, there's one mantra you took into the tent which I remembered, so let's have a look at it now.
You just have to be better than one other person, don't you? And that is irony, isn't it? There is a cruel irony to so much of you.
But the But the thing is, Imelda, we want you to believe in yourself more.
Because, well, frankly, if you're only better than one other person, you're going to last two weeks max.
But we just want you to believe in yourself.
Those oaty biscuits, they loved them.
And they said they weren't a waste of calories.
So we think you're wonderful.
I'm sure you're going to go on to some wonderful baking from here.
Thank you.
I'm going to move up! APPLAUSE Well, Imelda, it has been an absolute pleasure to have you here with us and we're very sorry to see you go so soon.
But if you promise to open a biscuit shop up, I will be first in the queue.
We've actually made you one Well, a really big biscuit.
Oh, all right, it's not a biscuit.
It's one of our special cakes which Tom is bringing over.
Can you imagine if I dropped this? Again.
Okey dokey, let's whisk that off.
Wow! Ohhh! That's you with your beautiful white chocolate and cherry oatmeal biscuits and your delightful biscuit selfie down there.
Ladies and gentlemen, please give Imelda a Great British send-off.
Thank you.
CHEERING AND APPLAUSE So, that's it for this week.
A big thank you to Imelda, all of our studio bakers, the mariachis, to Tom and our celebrity panel, Rob Beckett, Roisin Conaty and Russell Tovey.
Join me the same time next week.
Till then, goodbye!