The Great British Bake Off - An Extra Slice (2014) s05e04 Episode Script
Dessert Week
Desserts Week Unfolded Argh! Dear, dear, dear.
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with a dramatic plot twist.
The person who's going home .
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this weekis Nobody? Oh, no! Argh! What do you mean, nobody? Nobody left the tent? Well, I don't know what else Paul and Prue could have done.
It was nice and kind.
It was fair.
Who am I going to speak to later? It's not like I'm going to find a former baker from the tent just wandering through the studio.
Oh, I don't know.
Liam! Time for An Extra Slice! Hello, and welcome.
So, the bakers were knee deep in desserts this week.
And wasn't it great? Yes! As Dessert Week was about to begin, Rahul could hardly contain his excitement.
But once the baking got under way, someone made sure Rahul was wide awake.
Hello! The great thing about making a meringue roulade in the tent is that it isn't a dessert that lends itself in any way whatsoever to a double entendre.
It doesn't crack at home.
I like a crack, I like a crack.
Oh, well.
Yes, it's fruit, basically.
Have you started already? Crack jokes.
It's fine.
It's fine.
Sorry Hiya, Dan, how are you? Tell us about your crack.
OK, start again, shall we? So, Prue Of course, there was a noticeable absence from the tent.
Terry wasn't there, which meant no-one left the tent.
And it means not only will Liam be joining us later but we've added a few more surprising ingredients to pad out the .
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I mean, to make up for not having a baker in the studio.
But, as ever, we'll be looking at pictures of your baking at home and wondering which way up they're supposed to be.
And Tom Allen will be diving in amongst some of the delightful desserts you've brought along to the studio.
Show us your bakes! Hey! Joining me to talk about what went down in Dessert Week, I've got a brilliant panel of celebrity guests.
Will you please welcome the wonderful Stephen Mangan? The very funny Tez Ilyas! And straight from the tent, it's Sandi Toksvig! Hello, love.
So, Tez, what did dessert mean in your house when you were growing up? Well, I come from quite a strict Muslim family, so we never drank alcohol but we doubled down on sugar.
So, we loved dessert in my family.
A lot of South Asian desserts were eaten.
Gajrela, which is a carrot-based dessert cooked in milk.
But my favourite thing was school desserts.
And I loved desserts in primary school, and my favourite single one, which no-one has ever heard of in the South, is called cornflake tart.
You know? It's the best.
They don't sell it anywhere! It is the best thing.
Mmm! What about you, Stephen? What's your idea of the perfect dessert? I mean, they are all perfect, aren't they? I mean, I've never had a dessert I couldn't get on with.
I love 'em.
I would sell my children for a good treacle tart.
Now, Sandi Hello.
When you are in the tent - hello - how do you resist the temptation to dive in and help yourself to all those desserts? I don't really like pudding.
That is .
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sacrilege! Kill her.
I like cheese.
I could not be on a show with cheese.
That would be impossible.
If there was, you know, The Great British Cheese Off OK.
Well, fair enough.
Now, I've found a bit of unseen footage in which Karen reveals how thrilled she was with this week's theme.
I don't like desserts.
Hmm, do you know who that reminds me of? Imelda in Biscuit Week.
I hate biscuits.
I wonder if Imelda has got over her hatred of biscuits yet? No, Jo, no, I haven't, and I don't think I ever will.
Thanks, Imelda.
See you later.
Let's remind ourselves what happened when the bakers got their just deserts.
Dessert Week.
Oh, yes, amazing! And the bakers got the hang of meringue Yeah, that's fine.
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in a Signature that was all about the swirl You do have a spiral.
You have a really good one, too.
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before having a wobble Argh! OK, fridge.
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over Prue's blancmange Technical.
That's nice.
Pfft! Pardon.
The tent went into meltdown Uh-oh.
Don't break now, don't break now.
It's carnage.
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in a spectacular chocolate-filled Showstopper.
There it goes.
Look at that! Unbelievable.
With Terry absent nobody left the tent.
And Dan was finally crowned Star Baker.
So, we have a new Star Baker - Dan.
After narrowly missing out over the past few weeks, Dan delighted the judges with a trio of brilliant desserts.
Tez, was Daniel a worthy Star Baker? I think so.
I think he's been close almost every single week.
So I think it was nice for him to get I was rooting for Jon in this episode but I think Dan, on balance, did deserve it.
He does everything for his children.
And he knew there was going to be that moment that they were watching, and Daddy had done a wonderful job.
Ahhh! I didn't realise till I came on this show how gooey I am about the whole thing! You're only gooey cos you should have stayed in the prove drawer for a little longer.
Baking joke! I also understood that.
Perfect.
Now, there's no doubt it was one of the most dramatic Showstoppers ever seen in the tent, a melting chocolate ball dessert.
Now, you all know what an anagram of dessert is, don't you? Stressed, of course! And stress there certainly was, as the bakers had to create two desserts and then only ended up with one.
Paul certainly found it all very dramatic.
I think that is just sitting next to Prue! I think so.
I'm the same.
Now, the thing that struck me was just how long it seemed to take for the hot sauce to melt the chocolate.
I thought I'd try it for myself.
Here we go.
Ooh.
Oh, I say! So, while we're waiting for it to melt, let's remind ourselves how this moment went for the bakers.
Oh, sod it! Sorry! I like your method best.
I think that's fantastic.
Let's talk about Jon.
His design, inspired by his ballet dancing daughters, won a bravo from the judges, who praised the delicate chocolate work, beautiful texture, winning flavours and fashion sense.
He's done wonders with a pair of net curtains, hasn't he? Stephen, what did you think of Jon's Showstopper? That sphere was so elegant, beautiful designed, It was just perfect.
And then this really weird Frankenstein's Monster thing you thought was going to crawl away, with the four ballet shoes that he'd rescued from a skip.
It spooky, wasn't it? It was a bit spooky, yeah.
I really like him.
He's such a sweet I don't know, cos there are better I think there are more consistent bakers in the tent but I He is such a sweet dad.
He's just trying to impress his daughters.
And I really like him.
I hope he goes far.
Jon really went the extra mile.
Not only did he bring his own tutu, he also came to Ruby's rescue when her Showstopper went awry.
What a hero.
Oh, no! I've got to make my chocolate sauce, Jon.
Argh! You need one hero.
Tell me what to do with the chocolate sauce.
Sandi, what's Jon like in the tent? He is exactly what you see.
He is exactly that lovely, gorgeous, I believe Welsh Really? I believe so.
I have to say, though, that the example of somebody helping somebody else, one of the bakers helping somebody, is not unusual.
I mean, it's unusual that you may have seen it but they are all .
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pitted against each other but they still work as a team.
It's really a lovely thing to see them all bonding together.
It's great.
So, if I went on with no skills and just got the other 11 bakers to help me, could I make it to Week Three? No.
Now, unfortunately, Jon wasn't on hand to help Briony.
Her chocolate ball was a disaster.
But would the judges notice? Yes, they did! That small slice of orange placed carefully on top sadly failed to disguise its deflation.
Kim-Joy played it safe with her design and stuck to that classic theme of choux pastry space turtles encased within a chocolate galaxy.
Prue and Paul did their best to get their heads around Kim-Joy's concept.
Here they are trying really hard.
I am doing a galaxy-themed chocolate ball filled with choux turtles.
Turtles? Yes, turtles.
Space turtles? Space turtles, yeah.
Stephen, the judges said it looked great and tasted delicious.
What did you make of Kim-Joy's Showstopper? It blew my tiny mind.
That beautiful little planet filled with tiny turtles.
It's a sort of dessert that could start a cult.
I don't know what air she's breathing in there.
Is it different? Is there something different around where she's baking? Because she's just incredible.
She's got the most wonderful imagination.
I mean, astonishing, but it's always something cute.
Turtles or cats or something small.
Yes, the cats got a rest this week.
They're probably relieved.
They're very busy.
So, the Technical was that retro '70s classic, blancmange, which had to be served with a wobble, along with 12 identical langues de chat - a light, crunchy French biscuit often served with creamy desserts, or, as Jon called them Drizzle the white chocolate in lines mid-ways from side to side across the langoustines de chat.
Langoustines de chat? Jon was in danger of presenting the judges with blancmange and scampi.
We learnt what langues de chat means, but let's remind ourselves.
Karen's husband, what does langues de chat mean in English? It means cat's tongues.
I bet Karen is excited that her husband has become a regular on An Extra Slice.
It's really weird and it's the worst part about the show.
Poor Manon should have felt at home, given that blancmange and langues de chat are all French words.
But she presented them with a puddle of puree.
And Paul's was quick to spot the problem.
In eighth place is this one.
Manon.
It's not set.
He's good, isn't he? He's very good.
He's sharp.
He never misses a thing.
Stephen, were you surprised that Manon didn't shine in this challenge? Manon is French.
Blancmange.
It means white .
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mange.
I'm not brilliant at French.
I think that is what it means.
Did you have it at school? No? Maybe Yes, but eventually I got sent to boarding school.
I had it at boarding school.
Yeah, we had it at school, and it always had that really thick skin on it.
It had a skin on it.
Do you remember that? It was disgusting.
I never had it.
That's cos I'm young.
The Signature Challenge was to make a meringue roulade.
The judges were looking for melt-in-the-mouth meringue which, went cut into, would reveal a perfect swirl.
Surprisingly perhaps, Rahul struggled a little, but as this unseen moment shows, he isn't an expert on meringue.
So, yeah, I never made meringue in my life till .
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till .
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I think, like about August to September 2016.
That's a very precise memory, isn't it? Meanwhile, Briony was adding sugar to her mixture as if she'd just stolen it from one of the other bakers.
Let's go over to Jon to see how he was lovingly treating his delicate meringue.
Jon went with an exotic mango and passion fruit roulade, topped with an ambitious and highly technical decoration.
Here he is expanding the science behind it to Paul.
Calcium lactate and sodium alginate.
And when they go in, they react.
They basically make a jelly sweet.
It's called reverse spherification.
Well, Jon's reversesphspher Spherification.
Yes, thank you.
Jon's mango blobs did the trick because he won his first-ever Hollywood handshake! I think the daffodil is in serious medical trouble.
Yes.
Now, one of my favourite moments of this week was when Prue was getting overly emotional about the flavours of Dan's roulade.
It was almost as if she was making a speech at The National Bake Off Awards.
I think those flavours are wonderful.
Coming up We'll take a look at what you've been baking in your kitchens at home.
Back in a bit! Welcome back.
I'm joined by dessert expert Stephen Mangan, Tez Ilyas, and Bake Off co-host Sani Toksvig to talk about the goings-on in the tent this week.
And news just in, Rahul has been chosen to front a campaign to get us all drinking more healthily.
Look at this.
I just feel like in the morning, what better way to start than with a glass of milk? So I just literally drink a glass of milk in the morning.
Time now to welcome one of Bake Off's biggest fans and get his take on the tent.
It's Tom Allen.
Hi, hi! Nice to see you.
Hello! Lovely to see you, Tom.
What are your thoughts on dessert week? Well, so many thoughts, Jo.
I think the first thing we have to acknowledge is Rahul is too cute.
He's too much! It's too much.
He has a glass of milk, he's got his bed head hair, he doesn't like rhubarb, it's too sharp, but he likes it with custard.
It's too much, people are exploding at home with the cuteness.
Everyone's got to watch Ramsay's Kitchen Nightmares afterwards just to balance it out.
And I think this week has very much been about strong women in great outfits, which are my two favourite things.
And Karen sashayed in a fabulous blue and yellow number.
Oh, it was incredible.
But then she had a difficult week and I started to worry, because I thought, "You can't leave, Karen, I'm obsessed with you.
" And also, you can't go back to that family who eat the coffee creams from the box of chocolates first.
Who does that? Manon as well was wearing her top with the Eiffel Towers on it.
Yeah, we get it, Manon! And then she had a difficult time with the technical.
I mean, her blancmange, it looked like she'd taken Barbie and stuck her in the microwave.
I also realise that I am desperate to become friends with Ruby.
I just want to go on that girls' night out where they just eat desserts.
It's like a dessert crawl.
And you can always rely on Ruby to bring the drama.
Look at this.
The blancmange.
Oh, my God, the blancmange, Ruby! And then Briony only cried once.
Do you think she's all right? But I really love Prue and her withering comments.
I thought this week she got really imperious, especially with this one.
So, quite a complicated little tart in there.
Quite a complicated little tart in there, I'll say.
Also, I think we've got to acknowledge what a huge revelation Paul made about his personal life this week, and I thought it was hugely brave.
Let's have a look.
You've done treacle tart and now you're doing sticky toffee.
Yeah, and they're both my husband's favourites, so And mine! Excellent.
Oh, good.
Paul's got a husband, everyone! Why didn't he tell us? I'm so inspired.
What a great role model.
I always knew it.
I'm just in love with him all the more.
It's been an incredible week and so full of drama, I just loved it.
Thanks for that, Tom, that was great.
Our audience bakers have come up trumps this week.
I can see some intriguing-looking desserts dotted about.
And very shortly, Tom will be taking a closer look at a few of them.
Yes, I will.
But first, prepare yourselves to take a look at some of the baking that's been going on in kitchens around the country.
After being inspired by bread week, Anna from Bath decided to bake her favourite animal in bread, an alpaca.
Here's Anna matching her headgear to her alpaca, and here's her alpaca bread.
Aww! It's granary, beetroot and corn bread and really is a triumph.
Excellent work, Anna.
Meanwhile, Joe from Belfast was also busy making bread.
Joe is a real fan of Paul Hollywood and his surname is even quite similar - Holyoak.
But not only is Joe Holyoak a fan of Paul Hollywood he even looks like him.
The likeness is uncanny.
All over the country, when other people are going for a walk or browsing round a garden centre, Extra Slice viewers are busy making cakes that look like their dogs.
Here's Kelly's sausage dog Woody.
And here's Kelly's Woody cake.
Aww! That's too cute! A total success, Kelly.
Meanwhile, Adam was hard at work on a cake depicting his dog, Alfie.
Is it another triumph? Let's find out.
Oh, bad luck, Adam.
Maybe it looks a bit better close-up.
No, it doesn't.
But I'd definitely eat it.
Over in the Canons' household, they were making a cake for Granny Canon, who loves watching the robins in her garden.
Here's what they set out to achieve, with its sweet little face and bright red breast, and here's what they proudly presented to Granny.
A robin with bubble gumball eyes, a traffic cone for a nose and what looks like a massive plaster stuck over its mouth.
What a lovely treat.
Keep your pictures coming, the good, the bad and the utterly baffling And thanks to everyone who sent their pictures in this week.
OK, audience, it's time for Tom to roam around your roulade, or whatever it is you brought along.
Whatever.
Good luck to the panel, who may be asked to sample some of them, and good luck to you, Tom.
It's all yours.
Let's start with Jennifer.
Where's Jennifer? Over there.
Stand up, stand up.
Rob, follow on, follow on.
Jennifer, how are you? I'm good, how are you? I'm good, thank you.
No-one ever asks about me.
Now, what have you made for us here? So, I'm getting married in eight weeks We didn't ask that! Oh, gosh, yeah.
So, I'm getting married and I wanted to make my own wedding cake, so I've made a hedgehog wedding cake.
The traditional sign of fertility, hedgehogs.
That's very good.
And you're here with your partner? Yes, this is my partner.
Yes, who are you? I'm Dan.
Dan! Dan, Dan, the hedgehog man.
Strong, strong name.
What's this, by the way? Did you bring that? I did, yeah.
Did you? It's rubbish.
What are you marrying into? What is it, like a gala pie? Yeah.
Do you want to try a bit? No, I don't.
Is it really? It's a chocolate carrot cake.
Chocolate carrot cake.
Are you looking forward to the wedding? Mmyes, yeah.
Let's go! Where are you? Oh, hello.
Come over here, Rob, this way, please.
Stand up, you guys, stand up.
Thank you for coming, lovely to see you.
Have you been having a nice day? Yes.
Good.
Now, what's this all about, then? Explosion.
What is it? An explosion.
A popping explosion.
Yeah.
And what is this? A burger.
Of course, a lovely burger.
Can I just ask, is it a real burger? Yeah, it is.
Is it? Made of cake, or is it? Yeah.
Oh.
It's a cake made of burger.
Yeah.
Oh, how disgusting.
That's a brownie.
That's a brownie? Yeah.
And that ketchup thing, is that made of cake? Buttercream, I made it this morning.
OK, fine.
YOU'RE laughing.
Thank you, sit down.
OK, Hayley, where's Haley? Oh, yes, so, what is this amazing creation you've done? This is an homage to Prue's jewellery.
OK, and how have you made Prue's various accessories there? They are mostly fondant, a little bit of string.
A little bit Dame Edna there.
Yes, just a little.
My necklace on the end broke.
Can I just check quickly something? Is it shop-bought fondant? Is it shop-bought fondant? It is shop-bought fondant.
Oh, sorry, Hayley, bye! Where's Rainia? Oh, you're right there, why didn't you tell me? Sorry, Rob.
Rainia, what's Rania.
It's Rania, everyone! Now, you're Hayley's friend.
I am, yeah.
How long have you been friends for? Quite a long time.
15 years.
Are you always competitive with each other? No! I bet she said she was going to do is take and you went, "Oh, maybe I'll have a go.
Oh, no, it's much better.
" OK, so, what is this? Well, this is a cycle through Noel's different hairstyles.
Oh, how lovely, perfectly represented in cake form.
Yeah.
OK, so we're going to have a taste of this one.
Oh, no.
Yes, we're going to taste this one.
Why do you say "oh, no"? What's it got in it? Well, it's got liquorice flavouring.
Liquorice! Yes, and mint.
And mint.
Oh, OK, well, let's see if it works.
I'm going to take it up.
OK, just a second, just a second.
So, panel, are you excited about this? Come on! It's got liquorice in it.
What do you think about the combination of liquorice and mint? Are you looking forward to it? I'm nervous about it, I'm not going to lie.
That's a huge piece.
Thank you so much, I'm going to take one of his heads.
I love liquorice, so I have high hopes.
Do you like mint? No.
No, OK.
Well, the texture's very solid.
There is definitely cake in here.
That's good.
Can I have a go? I'm definitely getting both liquorice and mint.
Oh, good.
Well, you say good OK, Ravina, where's Ravina? Over here.
Rob, come this way, please.
Rich, follow on.
Hello, these look nice.
What is this? What is this? This one's chocolate and Yorkshire relish.
OK.
And what's this one? This one's vanilla and breastmilk cheesecake.
Next.
OK.
Over here.
There's raspberry and breastmilk, did you just say? Vanilla and breastmilk.
Sorry, was I adding extra flavours? Is the breastmilk organic? Is it organic breastmilk? Yes, it was expressed this morning.
It was expressed this morning.
Oh, God.
Can I ask a question? Yes.
Is the baby hungry? He's not taking a bottle yet, so I'm very anxious.
I'm just worried that we're going to be eating the baby's dinner, that's all.
Ravina, where's Ravina? Yes, stand up, Ravina.
Sorry, I'll come round that side of you.
Welcome to the show.
How are you? I'm good, thank you, how are you? Now, what is this work of art? This looks beautiful.
I made a cake that looks like one of Monet's paintings.
And this is made to look like the Water Lilies.
Yes.
Oh, that is very pretty, isn't it? It's pistachio, white chocolate and cardamom.
Oh, lovely flavours.
Yes.
Oh, delicious, very creative.
Well, thank you, Ravina.
Thank you.
Now, where's Lungi? Over here? Hi, hi.
Back up, Rich, back up.
Lungi, stand up, stand up.
Welcome, welcome to the show.
How are you? I'm good, how are you doing? Yeah, great.
Great, thanks.
I can't tell what you've got there.
Could you enlighten us? So, they are brioche doughnuts - Nutella, white chocolate and salted caramel.
Oooh! We're going to taste these because these look actually lovely, don't they? Tom, Tom, while you're there, there's been a request from up here to try the breastmilk cake.
All right, OK.
Well, OK, we'll come back to this.
Apparently we're not allowed.
Why? We haven't got time.
We're lactating intolerant.
I'm here all week.
Very good, there we go.
OK, we're going to try these.
You finished these at what time? It took me 11 o'clock this morning.
11 o'clock this morning, wow.
So these are hot off the press.
OK, and what flavours are they? Nutella, salted caramel and then you also have a vanilla bean in there.
Let's see if they can taste it.
Yes! Here we go.
Which one was the Nutella? Are you OK with Nutella? Yeah.
Yeah, let's share one.
Share one of these? Yeah, share that one, yeah.
Mmm! Tell us what you think.
Oh, hello.
Oh, no.
He's off.
Is he going to leave? What's he going to do? What's happening? Oh! Can't ask for more than that, can't ask for more than that.
OK, so, now comes the point in the show when I get to announce the Star Baker.
Now, who's going to be? It was a really tough decision for all the judges, by which I mean myself, to make, but the Star Baker has to go to the person who actually got a handshake - let's give it up for Lungi.
Now it falls to me to announce that the person leaving the tent .
.
this week is .
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nobody, because nobody left in the show.
You'll all stay for the next 25 minutes or thereabouts.
Well done.
But two of you will be going next week, so just watch out.
It might be while you're going about your normal lives, we will come for you, OK? But let's give it up for all our fabulous studio bakers.
Thank you very much, Tom.
So, this week's melting chocolate ball Showstopper was really tense but at least it wasn't as hot in the tent as in cake week, when the poor bakers had to make those chocolate collars.
I wonder if Luke has got over that yet.
Not having it, Jo.
I never will.
Aww! Thanks for clearing that up, Luke.
See you.
I'm going to have a proper go at the challenge now.
Here's another chocolate ball I made earlier.
Wip-way! Nearly.
Pretty impressive, right? And just like the bakers, I've got my own surprise hidden inside which I will reveal by melting hot sauce over it.
Mmm, yum.
Go on, little one.
Come on.
You can do it.
Come on, fella.
Yay! Yes! Hey, here's my surprise - it is a pork pie, Sandi! Now I'm happy! I love that, thank you.
Well, coming up, the baker who left the tent will be here, which this week means nobody will be here.
Yay! But instead, Liam will be here.
See you in a bit.
Welcome back to An Extra Slice.
I'm dissecting dessert week in the company of Stephen Mangan, Tez Ilyas, and Sandi Toksvig.
Now, how often have you been stuck in a hotel room and then you realise you really fancy eating a tiramisu? It happens all the time, doesn't it? And it's an absolute nightmare.
So I'm delighted to welcome a man who knows exactly how to solve the problem.
Let's give a warm welcome to comedian George Egg.
Hello there, George.
Hi.
Now, George, you've found a way of turning a hotel room into a working kitchen.
Why have you done that, George? Well, I'm a stand-up comedian, have been for many years, spent a lot of time in hotels, and I get hungry.
You know what I mean? Yes.
So I've come up with various innovative ideas of how to cook in a hotel room, and I'm particularly excited about what I'm going to cook tonight, because I've set myself a challenge.
It's dessert week and I thought what I'd do is I'd make a dessert using, rather than bringing ingredients in, using just the free things that you get in the hotel.
OK.
So we've got biscuits.
So you're going to make us a tiramisu.
Is this the sort of thing you might try lonely one night in a hotel? I can think of other things to do.
Right.
OK.
Moving on.
So I've got some extra-strong coffee here.
I've used all the little coffee sachets.
And we're just crumbling it up Can I just say though, George, if I was unpacking all those biscuits, they'd just go straight in.
So there's your biscuits, they're soaking in the coffee.
We'll just pour a tiny little bit more of that in there.
Is it black coffee? Black coffee with the tiny bit of sugar in, and I've popped a tiny little bit of the sherry that I got out of the minibar.
Right.
So that's going there.
What I've got as well is in this Sandi, can you help me with this? Yes, darling.
This is a load of the little coffee creamers that you get.
I've topped that up with a tiny bit of sugar and a little bit more booze from the minibar.
If you could just give that a little extra whisk.
Have you made this whisk? Where did you get this from? Oh, yeah, that's a whisk, of course, made of coat hangers.
Cos they don't ordinarily provide you with a whisk.
And what we're going to do, we've got in here a shower cap, of course, which we're going to use as a piping bag.
And if you go down to the hotel lobby, you find they provide you with a spatula, which also doubles as a shoehorn, of course.
So if you could just pass me that back, Sandi.
Thanks very much.
We're going to pipe some of this, we're going to spatula some cream into the I'm just trying to imagine what the cleaner thinks in the morning, when she looks at the coffee pot and she thinks, "What has that man been doing in here?" Right.
So, look.
So, there we go.
There's a nice little piping bag.
And if we get I've got a sharpened key card here.
And if we just, a little slot in there, and then we can pipe Do you know, George, it's possible you are the loneliest man I've ever met.
So, look, I hope you were paying attention because I want you to do the next one.
OK.
So if I pass the coffee down to Tez and Stephen.
And some more biscuits, if you could soak some more of those, make another layer.
And then if you could pipe some more of that.
I certainly can do.
Is that looking good? Yeah, come on, boys.
Bit of layering.
That is the dessert.
We'll finish it off with a tiny bit of hot chocolate powder.
Just a dusting of that.
That is genius.
Very nice.
Oh! Just one final thing I've just remembered, you know you get a chocolate on your pillow, you get the little chocolate on your pillow? We'll just shave some of that on to there.
A little bit of finely shaved chocolate.
There's the dessert.
Perfect.
Sandi? It's surprisingly good.
It is good, isn't it? I think that's a massive result.
Please give a big thank you to George Egg.
Well done, George.
Now, normally at this time we meet the baker who left the tent, but thanks to Paul and Prue we haven't got one so, anyone fancy a game of cards? Oh, no.
Oh, hang on, I forgot, no, we've got a very special guest.
This time last year he thoroughly impressed Paul with his hand-raised pie and Prue was bowled over by his pancake illusion cake.
We're delighted to have him with us, will you please give a warm welcome to Liam.
Hello! You all right? Hello, lovely.
You all right? Hello, Liam.
It's lovely to have you here again.
What have you made of Paul and Prue's challenges this year? Cos we've had a green cake inspired by the artist Monet, a biscuit selfie portrait and, weirdest of all, Wagon Wheels.
I mean, have this year's bakers had their work cut out, do you think? Yeah, cos I wouldn't make a cake with spinach.
And Wagon Wheels, I don't know, who makes that? Apart from the factory but, like, do you know what I mean? Yeah, exactly.
Can you remember what the first thing was that you baked post-Bake Off? So it was a chocolate brownie cos for like a month and change I didn't actually bake cos I had this weird post-Bake Off traumatic sort of thing.
So after a month I was like, "Let me ease myself back into it.
" And it was just a chocolate brownie.
Now, how's your nan, Liam? Because, as we know Your grandma is a genius.
Get in! Yes, Nan! Yeah, my nan is pretty cool, actually.
She's sound.
That's the thing I'm interested in.
Yeah, so I'm still studying.
I plan to graduate in December.
Obviously all this stuff has been great, but I started something so I've got to finish it.
So I've got a couple of months left of that and then What have you got to do? Have you got to do your dissertation or anything? Yeah.
I liked that attitude of starting something so finishing it, which is very much Stephen's philosophy with dessert, isn't it? That's right.
What are you actually studying? So I'm a drama student, and my dissertation, when I actually write it, is going to be about the performativity of food and restaurants and stuff.
So hopefully I can reference myself a little bit.
Totally, I would have thought.
Now, seeing as we've got you here, Sandi, I wonder whether you could help me judge a challenge I've got for Liam, Stephen and Tez.
OK? Yeah? Yeah, let's do it.
It's actually inspired by the Technical Challenge and it's very simple.
So if you two go over and you go with them and put on an apron.
OK? And then all you have to do, right, is pipe the letters GBBO on top of the blancmange.
But to get the maximum wobble you're going to be standing on wobble boards while you do it.
Thank you for not making me do this.
I quite fancied us doing it together and seeing who could projectile vomit the furthest.
- OK, now, and you step then.
- Onboard, please.
OK.
Tom, start the wobbling.
Oh, Lord.
Oh, what? What? So Ready, steady, wobble and pipe.
Did someone spike the tiramisu? GBBO! What How are you doing that, Liam? Oh, yeah, there's a G.
Told my friends! I've written it in Punjabi, if that's all right.
OK, has everybody finished? Yeah, I did all right.
What? OK, Tom, deactivate the wobble.
It's a useful skill in case one day you need to ice a cake on a bus.
Will you all come back and bring your blancmanges with you, please.
Beautiful.
OK, I'm going to turn them, so everybody can see.
OK, whose is that? So this is Liam's.
And, I have to say, I think that's pretty impressive, actually, considering the wobble.
I think this looks as though your brain imploded.
Is that Tez's, yeah? It's Tez's.
Tez.
And then Stephen's got So you seem to have five letters, darling.
I put a love heart in cos I had a bit of time, at the bottom.
Oh, cos you had extra time? Yeah.
You've got to pick a winner.
No, it's no surprise at all to me, it's Liam.
Fix! Liam, stay with us, and we'll also be joined by Imelda, Luke and Antony.
See you after the break.
Welcome back to the final part of the show.
Everyone's here - Tom, Liam, Stephen, Tez and Sandi.
.
Now, let's enjoy a few more pictures of your baking at home.
Madison from Hertfordshire made this cake from sponge and all the detail is made from fondant.
Hats off to you, Madison, and it makes the perfectly cake accompaniment to this one.
A cardigan cake which Belinda from Exeter made for her father-in-law's 90th birthday.
Katie came up with a brilliant idea to celebrate her parents' 40th wedding anniversary.
They live in this rather lovely thatched cottage, so Katie decided to make a cake of it.
Katie's given it Ooh! .
.
flake thatching and a stroopwafel chimney.
If you thought we'd get through the show without seeing a hedgehog cake, then think again.
Here, once again, is the pinnacle of achievement that so many Extra Slice viewers strive to attain.
And so many Extra Slice viewers narrowly miss.
Sharon made this cake to raise money for charity, The Society for Protection of the Cross-eyed Hedgehogs, perhaps.
Nina wanted to recreate in cake form the sporting achievement of partner Matt.
Here's Matt, when he was British indoor long jump champion.
And after four hours hard work is Nina's depiction of Matt in cake form.
Do keep sending in pictures of your baking, we love looking at them and trying to work out what it is you've actually baked.
Details at the bottom of the screen.
This week's blancmange Technical took us briefly back to the '70s, so I thought, seeing as we're all here, why not play a retro party game with a Bake Off twist? But we could do with three more players who know a bit about baking in the tent.
Oh, and there they are, it's Antony, Imelda and Luke, everyone.
Lovely to see you again, Imelda.
Did you enjoy watching Desserts Week? Yeah, Desserts Week was fab.
Two things - Hollywood's getting loose with the old handshakes in this series, isn't he? And also Kim-Joy, she's just a magician.
Like, how is that girl? Like, she's incredible.
Yeah.
Luke, what did you think of this week's dramatic twist? Do you wish they hadn't sent anyone home the week you left? Aww! Well, obviously, yeah, but Obviously I would've loved to still be in, but Oh, well.
I'm sorry.
.
.
end of the road.
And great to see you again, Antony.
Apparently you're only here cos you got lost in the studios after the end of last week's show, is that right? Actually, no.
I was locked up in Tom's dressing room.
Oh! Antony It's not true, by the way.
So, now, everyone's here, let's play that classic party game, charades.
For our younger viewers, charades is what we used to do in the 1970s when there was a power cut and we had to make our own fun.
And to give the proceedings that retro party atmosphere, you've each got a 1970s accessory to wear.
Stephen.
Thank you.
My colour.
Sandi.
Oh, marvellous.
Wow, nice.
Jaunty.
Tez, you've got a really lovely gold medallion.
That makes sense.
Neck scarf for you, Tom.
Thank you, a neckerchief.
Is that jaunty enough? Very nice.
And, Liam, pink glasses for you.
Let's see who's going to be up first.
Oh! OK, Sandi, here's your word.
Oh, yes.
OK.
Yeah, OK.
Yeah, I've got that.
All right.
Yep.
So, into the performance area.
It's all baking related so OK.
.
.
you know.
OK, all right.
Ready, steady, off you go.
Two words.
Two words.
First word.
First word.
Me.
Sandi's handy! From She's legend! Danish.
Danish.
Danish.
Sandi's Danish! Danish Danish pastry? Oh! So quick! Wow.
OK, who's up next? Let's see.
It's exciting already, isn't it? Come on.
Stephen! Yeah! Come on.
Come here and I'll show you your word.
So, that's you there.
Thank you very much.
OK? Good luck, Stephen.
Thanks very much.
Come on, Sugar Ray Mangan.
You got this.
OK.
All right, Stephen, off you go.
Two words.
Two words.
First word.
Cat! The cat tongue thingy.
Cat tongue! Langues de chat.
Langues de chat.
Langues de chat.
Langues de chat, yes.
Oh! Okey dokey, who's up next? Let's have a look.
Tom? Luke, it's you.
Luke! Go on, Luke.
OK, Luke, here's your one.
All right? Yeah, sure.
Yeah, OK.
My moustache may fall off.
Luke, you do actually look like you're in the '70s.
Off you go, then.
So Oh, can't talk, can I? Two words Two words.
Still two words.
Writing.
Are you doing the whole thing? First word.
First word.
OK.
Writing.
Painter.
Writing.
Er, painting.
Artist.
Art Tic! Tic! Artistic.
Artistic! Right, artist Artistic flair.
Artistic.
Second word.
Roll, artistic roll! Artic roll! Artic roll! Artic roll! Yeah! Congratulations, well done, whoever got that.
So, listen, I think we've used up enough time.
Thank you for your patience.
Well done, everyone.
That is actually it for this week.
Join us at the same time next week to see just how many bakers leave the tent after Spice Week.
A big thank you to Tom, to Liam, to Antony, Imelda and Luke, to George Egg, to all of our studio bakers and to our celebrity panel, Stephen Mangan, Tez Ilyas and Sandi Toksvig.
Goodbye!
.
.
with a dramatic plot twist.
The person who's going home .
.
this weekis Nobody? Oh, no! Argh! What do you mean, nobody? Nobody left the tent? Well, I don't know what else Paul and Prue could have done.
It was nice and kind.
It was fair.
Who am I going to speak to later? It's not like I'm going to find a former baker from the tent just wandering through the studio.
Oh, I don't know.
Liam! Time for An Extra Slice! Hello, and welcome.
So, the bakers were knee deep in desserts this week.
And wasn't it great? Yes! As Dessert Week was about to begin, Rahul could hardly contain his excitement.
But once the baking got under way, someone made sure Rahul was wide awake.
Hello! The great thing about making a meringue roulade in the tent is that it isn't a dessert that lends itself in any way whatsoever to a double entendre.
It doesn't crack at home.
I like a crack, I like a crack.
Oh, well.
Yes, it's fruit, basically.
Have you started already? Crack jokes.
It's fine.
It's fine.
Sorry Hiya, Dan, how are you? Tell us about your crack.
OK, start again, shall we? So, Prue Of course, there was a noticeable absence from the tent.
Terry wasn't there, which meant no-one left the tent.
And it means not only will Liam be joining us later but we've added a few more surprising ingredients to pad out the .
.
I mean, to make up for not having a baker in the studio.
But, as ever, we'll be looking at pictures of your baking at home and wondering which way up they're supposed to be.
And Tom Allen will be diving in amongst some of the delightful desserts you've brought along to the studio.
Show us your bakes! Hey! Joining me to talk about what went down in Dessert Week, I've got a brilliant panel of celebrity guests.
Will you please welcome the wonderful Stephen Mangan? The very funny Tez Ilyas! And straight from the tent, it's Sandi Toksvig! Hello, love.
So, Tez, what did dessert mean in your house when you were growing up? Well, I come from quite a strict Muslim family, so we never drank alcohol but we doubled down on sugar.
So, we loved dessert in my family.
A lot of South Asian desserts were eaten.
Gajrela, which is a carrot-based dessert cooked in milk.
But my favourite thing was school desserts.
And I loved desserts in primary school, and my favourite single one, which no-one has ever heard of in the South, is called cornflake tart.
You know? It's the best.
They don't sell it anywhere! It is the best thing.
Mmm! What about you, Stephen? What's your idea of the perfect dessert? I mean, they are all perfect, aren't they? I mean, I've never had a dessert I couldn't get on with.
I love 'em.
I would sell my children for a good treacle tart.
Now, Sandi Hello.
When you are in the tent - hello - how do you resist the temptation to dive in and help yourself to all those desserts? I don't really like pudding.
That is .
.
sacrilege! Kill her.
I like cheese.
I could not be on a show with cheese.
That would be impossible.
If there was, you know, The Great British Cheese Off OK.
Well, fair enough.
Now, I've found a bit of unseen footage in which Karen reveals how thrilled she was with this week's theme.
I don't like desserts.
Hmm, do you know who that reminds me of? Imelda in Biscuit Week.
I hate biscuits.
I wonder if Imelda has got over her hatred of biscuits yet? No, Jo, no, I haven't, and I don't think I ever will.
Thanks, Imelda.
See you later.
Let's remind ourselves what happened when the bakers got their just deserts.
Dessert Week.
Oh, yes, amazing! And the bakers got the hang of meringue Yeah, that's fine.
.
.
in a Signature that was all about the swirl You do have a spiral.
You have a really good one, too.
.
.
before having a wobble Argh! OK, fridge.
.
.
over Prue's blancmange Technical.
That's nice.
Pfft! Pardon.
The tent went into meltdown Uh-oh.
Don't break now, don't break now.
It's carnage.
.
.
in a spectacular chocolate-filled Showstopper.
There it goes.
Look at that! Unbelievable.
With Terry absent nobody left the tent.
And Dan was finally crowned Star Baker.
So, we have a new Star Baker - Dan.
After narrowly missing out over the past few weeks, Dan delighted the judges with a trio of brilliant desserts.
Tez, was Daniel a worthy Star Baker? I think so.
I think he's been close almost every single week.
So I think it was nice for him to get I was rooting for Jon in this episode but I think Dan, on balance, did deserve it.
He does everything for his children.
And he knew there was going to be that moment that they were watching, and Daddy had done a wonderful job.
Ahhh! I didn't realise till I came on this show how gooey I am about the whole thing! You're only gooey cos you should have stayed in the prove drawer for a little longer.
Baking joke! I also understood that.
Perfect.
Now, there's no doubt it was one of the most dramatic Showstoppers ever seen in the tent, a melting chocolate ball dessert.
Now, you all know what an anagram of dessert is, don't you? Stressed, of course! And stress there certainly was, as the bakers had to create two desserts and then only ended up with one.
Paul certainly found it all very dramatic.
I think that is just sitting next to Prue! I think so.
I'm the same.
Now, the thing that struck me was just how long it seemed to take for the hot sauce to melt the chocolate.
I thought I'd try it for myself.
Here we go.
Ooh.
Oh, I say! So, while we're waiting for it to melt, let's remind ourselves how this moment went for the bakers.
Oh, sod it! Sorry! I like your method best.
I think that's fantastic.
Let's talk about Jon.
His design, inspired by his ballet dancing daughters, won a bravo from the judges, who praised the delicate chocolate work, beautiful texture, winning flavours and fashion sense.
He's done wonders with a pair of net curtains, hasn't he? Stephen, what did you think of Jon's Showstopper? That sphere was so elegant, beautiful designed, It was just perfect.
And then this really weird Frankenstein's Monster thing you thought was going to crawl away, with the four ballet shoes that he'd rescued from a skip.
It spooky, wasn't it? It was a bit spooky, yeah.
I really like him.
He's such a sweet I don't know, cos there are better I think there are more consistent bakers in the tent but I He is such a sweet dad.
He's just trying to impress his daughters.
And I really like him.
I hope he goes far.
Jon really went the extra mile.
Not only did he bring his own tutu, he also came to Ruby's rescue when her Showstopper went awry.
What a hero.
Oh, no! I've got to make my chocolate sauce, Jon.
Argh! You need one hero.
Tell me what to do with the chocolate sauce.
Sandi, what's Jon like in the tent? He is exactly what you see.
He is exactly that lovely, gorgeous, I believe Welsh Really? I believe so.
I have to say, though, that the example of somebody helping somebody else, one of the bakers helping somebody, is not unusual.
I mean, it's unusual that you may have seen it but they are all .
.
pitted against each other but they still work as a team.
It's really a lovely thing to see them all bonding together.
It's great.
So, if I went on with no skills and just got the other 11 bakers to help me, could I make it to Week Three? No.
Now, unfortunately, Jon wasn't on hand to help Briony.
Her chocolate ball was a disaster.
But would the judges notice? Yes, they did! That small slice of orange placed carefully on top sadly failed to disguise its deflation.
Kim-Joy played it safe with her design and stuck to that classic theme of choux pastry space turtles encased within a chocolate galaxy.
Prue and Paul did their best to get their heads around Kim-Joy's concept.
Here they are trying really hard.
I am doing a galaxy-themed chocolate ball filled with choux turtles.
Turtles? Yes, turtles.
Space turtles? Space turtles, yeah.
Stephen, the judges said it looked great and tasted delicious.
What did you make of Kim-Joy's Showstopper? It blew my tiny mind.
That beautiful little planet filled with tiny turtles.
It's a sort of dessert that could start a cult.
I don't know what air she's breathing in there.
Is it different? Is there something different around where she's baking? Because she's just incredible.
She's got the most wonderful imagination.
I mean, astonishing, but it's always something cute.
Turtles or cats or something small.
Yes, the cats got a rest this week.
They're probably relieved.
They're very busy.
So, the Technical was that retro '70s classic, blancmange, which had to be served with a wobble, along with 12 identical langues de chat - a light, crunchy French biscuit often served with creamy desserts, or, as Jon called them Drizzle the white chocolate in lines mid-ways from side to side across the langoustines de chat.
Langoustines de chat? Jon was in danger of presenting the judges with blancmange and scampi.
We learnt what langues de chat means, but let's remind ourselves.
Karen's husband, what does langues de chat mean in English? It means cat's tongues.
I bet Karen is excited that her husband has become a regular on An Extra Slice.
It's really weird and it's the worst part about the show.
Poor Manon should have felt at home, given that blancmange and langues de chat are all French words.
But she presented them with a puddle of puree.
And Paul's was quick to spot the problem.
In eighth place is this one.
Manon.
It's not set.
He's good, isn't he? He's very good.
He's sharp.
He never misses a thing.
Stephen, were you surprised that Manon didn't shine in this challenge? Manon is French.
Blancmange.
It means white .
.
mange.
I'm not brilliant at French.
I think that is what it means.
Did you have it at school? No? Maybe Yes, but eventually I got sent to boarding school.
I had it at boarding school.
Yeah, we had it at school, and it always had that really thick skin on it.
It had a skin on it.
Do you remember that? It was disgusting.
I never had it.
That's cos I'm young.
The Signature Challenge was to make a meringue roulade.
The judges were looking for melt-in-the-mouth meringue which, went cut into, would reveal a perfect swirl.
Surprisingly perhaps, Rahul struggled a little, but as this unseen moment shows, he isn't an expert on meringue.
So, yeah, I never made meringue in my life till .
.
till .
.
I think, like about August to September 2016.
That's a very precise memory, isn't it? Meanwhile, Briony was adding sugar to her mixture as if she'd just stolen it from one of the other bakers.
Let's go over to Jon to see how he was lovingly treating his delicate meringue.
Jon went with an exotic mango and passion fruit roulade, topped with an ambitious and highly technical decoration.
Here he is expanding the science behind it to Paul.
Calcium lactate and sodium alginate.
And when they go in, they react.
They basically make a jelly sweet.
It's called reverse spherification.
Well, Jon's reversesphspher Spherification.
Yes, thank you.
Jon's mango blobs did the trick because he won his first-ever Hollywood handshake! I think the daffodil is in serious medical trouble.
Yes.
Now, one of my favourite moments of this week was when Prue was getting overly emotional about the flavours of Dan's roulade.
It was almost as if she was making a speech at The National Bake Off Awards.
I think those flavours are wonderful.
Coming up We'll take a look at what you've been baking in your kitchens at home.
Back in a bit! Welcome back.
I'm joined by dessert expert Stephen Mangan, Tez Ilyas, and Bake Off co-host Sani Toksvig to talk about the goings-on in the tent this week.
And news just in, Rahul has been chosen to front a campaign to get us all drinking more healthily.
Look at this.
I just feel like in the morning, what better way to start than with a glass of milk? So I just literally drink a glass of milk in the morning.
Time now to welcome one of Bake Off's biggest fans and get his take on the tent.
It's Tom Allen.
Hi, hi! Nice to see you.
Hello! Lovely to see you, Tom.
What are your thoughts on dessert week? Well, so many thoughts, Jo.
I think the first thing we have to acknowledge is Rahul is too cute.
He's too much! It's too much.
He has a glass of milk, he's got his bed head hair, he doesn't like rhubarb, it's too sharp, but he likes it with custard.
It's too much, people are exploding at home with the cuteness.
Everyone's got to watch Ramsay's Kitchen Nightmares afterwards just to balance it out.
And I think this week has very much been about strong women in great outfits, which are my two favourite things.
And Karen sashayed in a fabulous blue and yellow number.
Oh, it was incredible.
But then she had a difficult week and I started to worry, because I thought, "You can't leave, Karen, I'm obsessed with you.
" And also, you can't go back to that family who eat the coffee creams from the box of chocolates first.
Who does that? Manon as well was wearing her top with the Eiffel Towers on it.
Yeah, we get it, Manon! And then she had a difficult time with the technical.
I mean, her blancmange, it looked like she'd taken Barbie and stuck her in the microwave.
I also realise that I am desperate to become friends with Ruby.
I just want to go on that girls' night out where they just eat desserts.
It's like a dessert crawl.
And you can always rely on Ruby to bring the drama.
Look at this.
The blancmange.
Oh, my God, the blancmange, Ruby! And then Briony only cried once.
Do you think she's all right? But I really love Prue and her withering comments.
I thought this week she got really imperious, especially with this one.
So, quite a complicated little tart in there.
Quite a complicated little tart in there, I'll say.
Also, I think we've got to acknowledge what a huge revelation Paul made about his personal life this week, and I thought it was hugely brave.
Let's have a look.
You've done treacle tart and now you're doing sticky toffee.
Yeah, and they're both my husband's favourites, so And mine! Excellent.
Oh, good.
Paul's got a husband, everyone! Why didn't he tell us? I'm so inspired.
What a great role model.
I always knew it.
I'm just in love with him all the more.
It's been an incredible week and so full of drama, I just loved it.
Thanks for that, Tom, that was great.
Our audience bakers have come up trumps this week.
I can see some intriguing-looking desserts dotted about.
And very shortly, Tom will be taking a closer look at a few of them.
Yes, I will.
But first, prepare yourselves to take a look at some of the baking that's been going on in kitchens around the country.
After being inspired by bread week, Anna from Bath decided to bake her favourite animal in bread, an alpaca.
Here's Anna matching her headgear to her alpaca, and here's her alpaca bread.
Aww! It's granary, beetroot and corn bread and really is a triumph.
Excellent work, Anna.
Meanwhile, Joe from Belfast was also busy making bread.
Joe is a real fan of Paul Hollywood and his surname is even quite similar - Holyoak.
But not only is Joe Holyoak a fan of Paul Hollywood he even looks like him.
The likeness is uncanny.
All over the country, when other people are going for a walk or browsing round a garden centre, Extra Slice viewers are busy making cakes that look like their dogs.
Here's Kelly's sausage dog Woody.
And here's Kelly's Woody cake.
Aww! That's too cute! A total success, Kelly.
Meanwhile, Adam was hard at work on a cake depicting his dog, Alfie.
Is it another triumph? Let's find out.
Oh, bad luck, Adam.
Maybe it looks a bit better close-up.
No, it doesn't.
But I'd definitely eat it.
Over in the Canons' household, they were making a cake for Granny Canon, who loves watching the robins in her garden.
Here's what they set out to achieve, with its sweet little face and bright red breast, and here's what they proudly presented to Granny.
A robin with bubble gumball eyes, a traffic cone for a nose and what looks like a massive plaster stuck over its mouth.
What a lovely treat.
Keep your pictures coming, the good, the bad and the utterly baffling And thanks to everyone who sent their pictures in this week.
OK, audience, it's time for Tom to roam around your roulade, or whatever it is you brought along.
Whatever.
Good luck to the panel, who may be asked to sample some of them, and good luck to you, Tom.
It's all yours.
Let's start with Jennifer.
Where's Jennifer? Over there.
Stand up, stand up.
Rob, follow on, follow on.
Jennifer, how are you? I'm good, how are you? I'm good, thank you.
No-one ever asks about me.
Now, what have you made for us here? So, I'm getting married in eight weeks We didn't ask that! Oh, gosh, yeah.
So, I'm getting married and I wanted to make my own wedding cake, so I've made a hedgehog wedding cake.
The traditional sign of fertility, hedgehogs.
That's very good.
And you're here with your partner? Yes, this is my partner.
Yes, who are you? I'm Dan.
Dan! Dan, Dan, the hedgehog man.
Strong, strong name.
What's this, by the way? Did you bring that? I did, yeah.
Did you? It's rubbish.
What are you marrying into? What is it, like a gala pie? Yeah.
Do you want to try a bit? No, I don't.
Is it really? It's a chocolate carrot cake.
Chocolate carrot cake.
Are you looking forward to the wedding? Mmyes, yeah.
Let's go! Where are you? Oh, hello.
Come over here, Rob, this way, please.
Stand up, you guys, stand up.
Thank you for coming, lovely to see you.
Have you been having a nice day? Yes.
Good.
Now, what's this all about, then? Explosion.
What is it? An explosion.
A popping explosion.
Yeah.
And what is this? A burger.
Of course, a lovely burger.
Can I just ask, is it a real burger? Yeah, it is.
Is it? Made of cake, or is it? Yeah.
Oh.
It's a cake made of burger.
Yeah.
Oh, how disgusting.
That's a brownie.
That's a brownie? Yeah.
And that ketchup thing, is that made of cake? Buttercream, I made it this morning.
OK, fine.
YOU'RE laughing.
Thank you, sit down.
OK, Hayley, where's Haley? Oh, yes, so, what is this amazing creation you've done? This is an homage to Prue's jewellery.
OK, and how have you made Prue's various accessories there? They are mostly fondant, a little bit of string.
A little bit Dame Edna there.
Yes, just a little.
My necklace on the end broke.
Can I just check quickly something? Is it shop-bought fondant? Is it shop-bought fondant? It is shop-bought fondant.
Oh, sorry, Hayley, bye! Where's Rainia? Oh, you're right there, why didn't you tell me? Sorry, Rob.
Rainia, what's Rania.
It's Rania, everyone! Now, you're Hayley's friend.
I am, yeah.
How long have you been friends for? Quite a long time.
15 years.
Are you always competitive with each other? No! I bet she said she was going to do is take and you went, "Oh, maybe I'll have a go.
Oh, no, it's much better.
" OK, so, what is this? Well, this is a cycle through Noel's different hairstyles.
Oh, how lovely, perfectly represented in cake form.
Yeah.
OK, so we're going to have a taste of this one.
Oh, no.
Yes, we're going to taste this one.
Why do you say "oh, no"? What's it got in it? Well, it's got liquorice flavouring.
Liquorice! Yes, and mint.
And mint.
Oh, OK, well, let's see if it works.
I'm going to take it up.
OK, just a second, just a second.
So, panel, are you excited about this? Come on! It's got liquorice in it.
What do you think about the combination of liquorice and mint? Are you looking forward to it? I'm nervous about it, I'm not going to lie.
That's a huge piece.
Thank you so much, I'm going to take one of his heads.
I love liquorice, so I have high hopes.
Do you like mint? No.
No, OK.
Well, the texture's very solid.
There is definitely cake in here.
That's good.
Can I have a go? I'm definitely getting both liquorice and mint.
Oh, good.
Well, you say good OK, Ravina, where's Ravina? Over here.
Rob, come this way, please.
Rich, follow on.
Hello, these look nice.
What is this? What is this? This one's chocolate and Yorkshire relish.
OK.
And what's this one? This one's vanilla and breastmilk cheesecake.
Next.
OK.
Over here.
There's raspberry and breastmilk, did you just say? Vanilla and breastmilk.
Sorry, was I adding extra flavours? Is the breastmilk organic? Is it organic breastmilk? Yes, it was expressed this morning.
It was expressed this morning.
Oh, God.
Can I ask a question? Yes.
Is the baby hungry? He's not taking a bottle yet, so I'm very anxious.
I'm just worried that we're going to be eating the baby's dinner, that's all.
Ravina, where's Ravina? Yes, stand up, Ravina.
Sorry, I'll come round that side of you.
Welcome to the show.
How are you? I'm good, thank you, how are you? Now, what is this work of art? This looks beautiful.
I made a cake that looks like one of Monet's paintings.
And this is made to look like the Water Lilies.
Yes.
Oh, that is very pretty, isn't it? It's pistachio, white chocolate and cardamom.
Oh, lovely flavours.
Yes.
Oh, delicious, very creative.
Well, thank you, Ravina.
Thank you.
Now, where's Lungi? Over here? Hi, hi.
Back up, Rich, back up.
Lungi, stand up, stand up.
Welcome, welcome to the show.
How are you? I'm good, how are you doing? Yeah, great.
Great, thanks.
I can't tell what you've got there.
Could you enlighten us? So, they are brioche doughnuts - Nutella, white chocolate and salted caramel.
Oooh! We're going to taste these because these look actually lovely, don't they? Tom, Tom, while you're there, there's been a request from up here to try the breastmilk cake.
All right, OK.
Well, OK, we'll come back to this.
Apparently we're not allowed.
Why? We haven't got time.
We're lactating intolerant.
I'm here all week.
Very good, there we go.
OK, we're going to try these.
You finished these at what time? It took me 11 o'clock this morning.
11 o'clock this morning, wow.
So these are hot off the press.
OK, and what flavours are they? Nutella, salted caramel and then you also have a vanilla bean in there.
Let's see if they can taste it.
Yes! Here we go.
Which one was the Nutella? Are you OK with Nutella? Yeah.
Yeah, let's share one.
Share one of these? Yeah, share that one, yeah.
Mmm! Tell us what you think.
Oh, hello.
Oh, no.
He's off.
Is he going to leave? What's he going to do? What's happening? Oh! Can't ask for more than that, can't ask for more than that.
OK, so, now comes the point in the show when I get to announce the Star Baker.
Now, who's going to be? It was a really tough decision for all the judges, by which I mean myself, to make, but the Star Baker has to go to the person who actually got a handshake - let's give it up for Lungi.
Now it falls to me to announce that the person leaving the tent .
.
this week is .
.
nobody, because nobody left in the show.
You'll all stay for the next 25 minutes or thereabouts.
Well done.
But two of you will be going next week, so just watch out.
It might be while you're going about your normal lives, we will come for you, OK? But let's give it up for all our fabulous studio bakers.
Thank you very much, Tom.
So, this week's melting chocolate ball Showstopper was really tense but at least it wasn't as hot in the tent as in cake week, when the poor bakers had to make those chocolate collars.
I wonder if Luke has got over that yet.
Not having it, Jo.
I never will.
Aww! Thanks for clearing that up, Luke.
See you.
I'm going to have a proper go at the challenge now.
Here's another chocolate ball I made earlier.
Wip-way! Nearly.
Pretty impressive, right? And just like the bakers, I've got my own surprise hidden inside which I will reveal by melting hot sauce over it.
Mmm, yum.
Go on, little one.
Come on.
You can do it.
Come on, fella.
Yay! Yes! Hey, here's my surprise - it is a pork pie, Sandi! Now I'm happy! I love that, thank you.
Well, coming up, the baker who left the tent will be here, which this week means nobody will be here.
Yay! But instead, Liam will be here.
See you in a bit.
Welcome back to An Extra Slice.
I'm dissecting dessert week in the company of Stephen Mangan, Tez Ilyas, and Sandi Toksvig.
Now, how often have you been stuck in a hotel room and then you realise you really fancy eating a tiramisu? It happens all the time, doesn't it? And it's an absolute nightmare.
So I'm delighted to welcome a man who knows exactly how to solve the problem.
Let's give a warm welcome to comedian George Egg.
Hello there, George.
Hi.
Now, George, you've found a way of turning a hotel room into a working kitchen.
Why have you done that, George? Well, I'm a stand-up comedian, have been for many years, spent a lot of time in hotels, and I get hungry.
You know what I mean? Yes.
So I've come up with various innovative ideas of how to cook in a hotel room, and I'm particularly excited about what I'm going to cook tonight, because I've set myself a challenge.
It's dessert week and I thought what I'd do is I'd make a dessert using, rather than bringing ingredients in, using just the free things that you get in the hotel.
OK.
So we've got biscuits.
So you're going to make us a tiramisu.
Is this the sort of thing you might try lonely one night in a hotel? I can think of other things to do.
Right.
OK.
Moving on.
So I've got some extra-strong coffee here.
I've used all the little coffee sachets.
And we're just crumbling it up Can I just say though, George, if I was unpacking all those biscuits, they'd just go straight in.
So there's your biscuits, they're soaking in the coffee.
We'll just pour a tiny little bit more of that in there.
Is it black coffee? Black coffee with the tiny bit of sugar in, and I've popped a tiny little bit of the sherry that I got out of the minibar.
Right.
So that's going there.
What I've got as well is in this Sandi, can you help me with this? Yes, darling.
This is a load of the little coffee creamers that you get.
I've topped that up with a tiny bit of sugar and a little bit more booze from the minibar.
If you could just give that a little extra whisk.
Have you made this whisk? Where did you get this from? Oh, yeah, that's a whisk, of course, made of coat hangers.
Cos they don't ordinarily provide you with a whisk.
And what we're going to do, we've got in here a shower cap, of course, which we're going to use as a piping bag.
And if you go down to the hotel lobby, you find they provide you with a spatula, which also doubles as a shoehorn, of course.
So if you could just pass me that back, Sandi.
Thanks very much.
We're going to pipe some of this, we're going to spatula some cream into the I'm just trying to imagine what the cleaner thinks in the morning, when she looks at the coffee pot and she thinks, "What has that man been doing in here?" Right.
So, look.
So, there we go.
There's a nice little piping bag.
And if we get I've got a sharpened key card here.
And if we just, a little slot in there, and then we can pipe Do you know, George, it's possible you are the loneliest man I've ever met.
So, look, I hope you were paying attention because I want you to do the next one.
OK.
So if I pass the coffee down to Tez and Stephen.
And some more biscuits, if you could soak some more of those, make another layer.
And then if you could pipe some more of that.
I certainly can do.
Is that looking good? Yeah, come on, boys.
Bit of layering.
That is the dessert.
We'll finish it off with a tiny bit of hot chocolate powder.
Just a dusting of that.
That is genius.
Very nice.
Oh! Just one final thing I've just remembered, you know you get a chocolate on your pillow, you get the little chocolate on your pillow? We'll just shave some of that on to there.
A little bit of finely shaved chocolate.
There's the dessert.
Perfect.
Sandi? It's surprisingly good.
It is good, isn't it? I think that's a massive result.
Please give a big thank you to George Egg.
Well done, George.
Now, normally at this time we meet the baker who left the tent, but thanks to Paul and Prue we haven't got one so, anyone fancy a game of cards? Oh, no.
Oh, hang on, I forgot, no, we've got a very special guest.
This time last year he thoroughly impressed Paul with his hand-raised pie and Prue was bowled over by his pancake illusion cake.
We're delighted to have him with us, will you please give a warm welcome to Liam.
Hello! You all right? Hello, lovely.
You all right? Hello, Liam.
It's lovely to have you here again.
What have you made of Paul and Prue's challenges this year? Cos we've had a green cake inspired by the artist Monet, a biscuit selfie portrait and, weirdest of all, Wagon Wheels.
I mean, have this year's bakers had their work cut out, do you think? Yeah, cos I wouldn't make a cake with spinach.
And Wagon Wheels, I don't know, who makes that? Apart from the factory but, like, do you know what I mean? Yeah, exactly.
Can you remember what the first thing was that you baked post-Bake Off? So it was a chocolate brownie cos for like a month and change I didn't actually bake cos I had this weird post-Bake Off traumatic sort of thing.
So after a month I was like, "Let me ease myself back into it.
" And it was just a chocolate brownie.
Now, how's your nan, Liam? Because, as we know Your grandma is a genius.
Get in! Yes, Nan! Yeah, my nan is pretty cool, actually.
She's sound.
That's the thing I'm interested in.
Yeah, so I'm still studying.
I plan to graduate in December.
Obviously all this stuff has been great, but I started something so I've got to finish it.
So I've got a couple of months left of that and then What have you got to do? Have you got to do your dissertation or anything? Yeah.
I liked that attitude of starting something so finishing it, which is very much Stephen's philosophy with dessert, isn't it? That's right.
What are you actually studying? So I'm a drama student, and my dissertation, when I actually write it, is going to be about the performativity of food and restaurants and stuff.
So hopefully I can reference myself a little bit.
Totally, I would have thought.
Now, seeing as we've got you here, Sandi, I wonder whether you could help me judge a challenge I've got for Liam, Stephen and Tez.
OK? Yeah? Yeah, let's do it.
It's actually inspired by the Technical Challenge and it's very simple.
So if you two go over and you go with them and put on an apron.
OK? And then all you have to do, right, is pipe the letters GBBO on top of the blancmange.
But to get the maximum wobble you're going to be standing on wobble boards while you do it.
Thank you for not making me do this.
I quite fancied us doing it together and seeing who could projectile vomit the furthest.
- OK, now, and you step then.
- Onboard, please.
OK.
Tom, start the wobbling.
Oh, Lord.
Oh, what? What? So Ready, steady, wobble and pipe.
Did someone spike the tiramisu? GBBO! What How are you doing that, Liam? Oh, yeah, there's a G.
Told my friends! I've written it in Punjabi, if that's all right.
OK, has everybody finished? Yeah, I did all right.
What? OK, Tom, deactivate the wobble.
It's a useful skill in case one day you need to ice a cake on a bus.
Will you all come back and bring your blancmanges with you, please.
Beautiful.
OK, I'm going to turn them, so everybody can see.
OK, whose is that? So this is Liam's.
And, I have to say, I think that's pretty impressive, actually, considering the wobble.
I think this looks as though your brain imploded.
Is that Tez's, yeah? It's Tez's.
Tez.
And then Stephen's got So you seem to have five letters, darling.
I put a love heart in cos I had a bit of time, at the bottom.
Oh, cos you had extra time? Yeah.
You've got to pick a winner.
No, it's no surprise at all to me, it's Liam.
Fix! Liam, stay with us, and we'll also be joined by Imelda, Luke and Antony.
See you after the break.
Welcome back to the final part of the show.
Everyone's here - Tom, Liam, Stephen, Tez and Sandi.
.
Now, let's enjoy a few more pictures of your baking at home.
Madison from Hertfordshire made this cake from sponge and all the detail is made from fondant.
Hats off to you, Madison, and it makes the perfectly cake accompaniment to this one.
A cardigan cake which Belinda from Exeter made for her father-in-law's 90th birthday.
Katie came up with a brilliant idea to celebrate her parents' 40th wedding anniversary.
They live in this rather lovely thatched cottage, so Katie decided to make a cake of it.
Katie's given it Ooh! .
.
flake thatching and a stroopwafel chimney.
If you thought we'd get through the show without seeing a hedgehog cake, then think again.
Here, once again, is the pinnacle of achievement that so many Extra Slice viewers strive to attain.
And so many Extra Slice viewers narrowly miss.
Sharon made this cake to raise money for charity, The Society for Protection of the Cross-eyed Hedgehogs, perhaps.
Nina wanted to recreate in cake form the sporting achievement of partner Matt.
Here's Matt, when he was British indoor long jump champion.
And after four hours hard work is Nina's depiction of Matt in cake form.
Do keep sending in pictures of your baking, we love looking at them and trying to work out what it is you've actually baked.
Details at the bottom of the screen.
This week's blancmange Technical took us briefly back to the '70s, so I thought, seeing as we're all here, why not play a retro party game with a Bake Off twist? But we could do with three more players who know a bit about baking in the tent.
Oh, and there they are, it's Antony, Imelda and Luke, everyone.
Lovely to see you again, Imelda.
Did you enjoy watching Desserts Week? Yeah, Desserts Week was fab.
Two things - Hollywood's getting loose with the old handshakes in this series, isn't he? And also Kim-Joy, she's just a magician.
Like, how is that girl? Like, she's incredible.
Yeah.
Luke, what did you think of this week's dramatic twist? Do you wish they hadn't sent anyone home the week you left? Aww! Well, obviously, yeah, but Obviously I would've loved to still be in, but Oh, well.
I'm sorry.
.
.
end of the road.
And great to see you again, Antony.
Apparently you're only here cos you got lost in the studios after the end of last week's show, is that right? Actually, no.
I was locked up in Tom's dressing room.
Oh! Antony It's not true, by the way.
So, now, everyone's here, let's play that classic party game, charades.
For our younger viewers, charades is what we used to do in the 1970s when there was a power cut and we had to make our own fun.
And to give the proceedings that retro party atmosphere, you've each got a 1970s accessory to wear.
Stephen.
Thank you.
My colour.
Sandi.
Oh, marvellous.
Wow, nice.
Jaunty.
Tez, you've got a really lovely gold medallion.
That makes sense.
Neck scarf for you, Tom.
Thank you, a neckerchief.
Is that jaunty enough? Very nice.
And, Liam, pink glasses for you.
Let's see who's going to be up first.
Oh! OK, Sandi, here's your word.
Oh, yes.
OK.
Yeah, OK.
Yeah, I've got that.
All right.
Yep.
So, into the performance area.
It's all baking related so OK.
.
.
you know.
OK, all right.
Ready, steady, off you go.
Two words.
Two words.
First word.
First word.
Me.
Sandi's handy! From She's legend! Danish.
Danish.
Danish.
Sandi's Danish! Danish Danish pastry? Oh! So quick! Wow.
OK, who's up next? Let's see.
It's exciting already, isn't it? Come on.
Stephen! Yeah! Come on.
Come here and I'll show you your word.
So, that's you there.
Thank you very much.
OK? Good luck, Stephen.
Thanks very much.
Come on, Sugar Ray Mangan.
You got this.
OK.
All right, Stephen, off you go.
Two words.
Two words.
First word.
Cat! The cat tongue thingy.
Cat tongue! Langues de chat.
Langues de chat.
Langues de chat.
Langues de chat, yes.
Oh! Okey dokey, who's up next? Let's have a look.
Tom? Luke, it's you.
Luke! Go on, Luke.
OK, Luke, here's your one.
All right? Yeah, sure.
Yeah, OK.
My moustache may fall off.
Luke, you do actually look like you're in the '70s.
Off you go, then.
So Oh, can't talk, can I? Two words Two words.
Still two words.
Writing.
Are you doing the whole thing? First word.
First word.
OK.
Writing.
Painter.
Writing.
Er, painting.
Artist.
Art Tic! Tic! Artistic.
Artistic! Right, artist Artistic flair.
Artistic.
Second word.
Roll, artistic roll! Artic roll! Artic roll! Artic roll! Yeah! Congratulations, well done, whoever got that.
So, listen, I think we've used up enough time.
Thank you for your patience.
Well done, everyone.
That is actually it for this week.
Join us at the same time next week to see just how many bakers leave the tent after Spice Week.
A big thank you to Tom, to Liam, to Antony, Imelda and Luke, to George Egg, to all of our studio bakers and to our celebrity panel, Stephen Mangan, Tez Ilyas and Sandi Toksvig.
Goodbye!