The Great British Bake Off - An Extra Slice (2014) s05e07 Episode Script
Vegan Week
1 Vegan Week.
I'm not really into Vegan Week.
And the man in the Hawaiian shirt, hot under the collar.
Can we have a Kebab Week soon? Are we all ready? I'm ready.
Yeah, he'll be here any minute, OK? John, we thought you'd be wearing a Hawaiian shirt.
I mean, look at us.
I've even got Nick Hewer wearing one.
I thought I had to look smart for the show.
Who told you that?! Oh, what a relief.
Time for an extra slice! Hello and welcome.
What a week it's been.
No eggs, no butter, no milk.
That's the last time Paul and Prue are going to let Noel do the weekly shop.
In the end, Prue found a tin of chickpea juice at the back of a cupboard and they called it Vegan Week.
The tent's very first Vegan Week produced a variety of reactions.
In this unseen moment, Ruby fondly remembered the last time she went to a vegan restaurant.
We were there for, like, 20 minutes, and then we went and ate a burger.
Rahul may know all about nuclear physics, but he doesn't seem to be quite sure whether he's vegan or not.
I have kind of vegan days, but again, I do eat yoghurt and milk-based products.
Sorry So, some days a week, like four days a week, I don't really eat any meat-based products, but I do eat milk-based products, so I'm not sure it is vegan or not.
Rahul, it's not.
Back to the Bake Off, and everyone felt they were in with a chance.
I could win this! While Sandi took the opportunity offered by Vegan Week to share a fascinating fact about root vegetables.
You know when you eat a carrot? Yeah.
When you chew it, it's still not dead.
It's not dead when you pick it, it's not dead when you cut it.
It only dies when it hits the acid in the stomach, and it gives out a little electrical charge, and it's a bit like a little scream.
Carrots give a little scream in the stomach.
That's not really pleasant to even hear, is it? No.
But for one baker, Vegan Week had its vengeance, and John left the tent.
Awww! Perhaps it wasn't all that surprising.
I had to do, like, internet searches this week on vegetables, because, you know, I just don't know this stuff.
But the brilliant news is that John will be joining us later in the show.
Woo-hoo! And I'm hoping in his honour, someone may have brought along a Welsh rarebit.
Show us your vegan bakes! Wow! They look great.
We'll be finding out how they taste a bit later on.
So now, let's find out if my celebrity guests are big fans of aquafaba.
Will you please welcome James Acaster .
.
Stacey Solomon .
.
and Nick Hewer! Now, Stacey, are you a vegetarian? No, I'm not.
But I do love vegan food, just because it sounds really healthy, and you think, you almost feel like, if I have three days where I've eaten vegan food, I can basically eat what I want for the rest of the week.
Do know what I mean? Having watched what they produced, I thought it was extraordinary.
It was good.
Fantastic! I'd go for it.
.
.
Momentarily.
James, you do know a thing or two when it comes to puddings, don't you? In fact, we can apparently watch you eating them on YouTube.
What's that all about? My friend Ed Gamble, who is a wonderful stand-up comedian, is also a wonderful diabetic man, and on YouTube, I eat puddings and describe them to him.
Does he find that helpful? Yes! He really enjoys it.
It's satisfying, isn't it? Well, like on this show! We all watch it on TV, and it's very satisfying watching them eat the bakes and not having to deal with the consequences ourselves, and that's what Ed wants.
Well, let's just remind ourselves, shall we, what happened when the bakers dispensed with dairy.
In a Bake Off first, the tent went vegan.
OK.
Fun time! Butter was banned, and eggs excluded Bye-bye.
Dammit! .
.
in the savoury tartlet Signature Poetry.
Thank you.
.
.
while chickpeas made an appearance Da-da-da-da-da! .
.
in the Pavlova Technical.
It's nice, isn't it? Very nice.
There was celebration in the Showstopper Well done.
I think that's a really nice cake.
Ah, thank you very much.
.
.
and then disaster struck.
It's going to fall.
Oh.
Oh, my God.
There was good news for Kim-Joy, Star Baker for a second time.
And we said hwyl fawr to John, who left the tent.
So, it was sad to see John go, but he didn't seem wholly convinced by the idea of Vegan Week.
In fact, he was so sure he'd be the one to go, he'd already packed his suitcase.
And indeed, the judges weren't convinced by his bakes.
He ran out of filling for his savoury tartlet, so sadly, he seemed to have plenty of that purple mashed potato, and his Del Boy-themed celebration cake was claggy and crudely decorated.
What a plonker! Stacey, do you think his fate was sealed right at the start, given that he was so apprehensive about the whole Vegan Week thing? No, I think he still could have done it and pulled it off.
There's loads of bakes that the bakers get that they've never tried before, and they still pull it off.
It lost me when Prue said "clanger", "clangy"? I mean, I didn't know if that was good or bad.
"Claggy".
"Claggy".
Oh I think that just means, like, sort of very dense and kind of sticky and I was just like, "Oh, he's done well!" And then "Oh!" "It's claggy! Excellent!" "Hooray!" All of a sudden, he was out.
What did you make of John's Only Fools Eat Horses cake, James? Were the judges right to send him home purely for that pun alone? I liked the pun.
I don't normally like puns.
And with that, when he said it was called Only Fools Eat Horses, I was like, you've won the whole epi Star Baker.
Immediately.
It's all very well saying Only Fools Eat Horses, but let's face it, we've all had a ready-made lasagne.
So, Vegan Week saw Kim-Joy crowned Star Baker for the second time.
The judges said her lemon and lavender celebration cake was exquisite, while her mascarpone, broccoli and tomato quiche in the Signature earned her a Hollywood handshake.
Giving out a handshake in Vegan Week seemed to surprise Paul almost as much as it did Kim-Joy.
Good job.
Looks good.
Oh No! Lovely.
Nick, Kim-Joy may have got a Hollywood handshake in the Signature, but do you think she deserved Star Baker? I think it was a close call, to be quite honest with you.
In the Signature dish, the squirrels and all the rest of it, was absolutely lovely.
Yeah.
But then, she came, you know, badly bottom, as it were.
So I think, you know, just about squeaked in, but she shouldn't rest on her laurels for even a second.
Yeah, well, James, we heard Kim-Joy say she wasn't an animal person this week, despite producing a squirrel-themed Signature and a fox-themed Showstopper.
What do you make of her? Well, that statement is very int You know at the start, John said he had to Google what vegetables were? Yeah.
I think she needs to Google what animals are, because she loves them.
Now, Kim-Joy added Indian black salt to her tofu tart, which she described as sounding appetisingly like eggy sulphur.
Now, if you've been wondering what that smell was, I've actually I've got some here.
Oh! Oh.
Would you like a sniff? Let's have a go.
Pass it round.
And tell us what you think of it.
Oh, I know that smell.
What is it? When I crushed a stink bomb as a boy in the kitchen It smelt exactly like that.
Oh! Do you know What's the first thing you think of, Stacey? It reminds me of Have you ever got ill and your burps smell like egg? I mean You think you didn't like hearing Stacey say that.
I had to hear that while smelling it.
I'm sorry! Yeah, but I'm going to agree.
Now, Manon made a summer and a winter tartlet.
which sounded more appetising than it usually does, because she's French, and can say it properly.
Halfway through, Manon had to interrupt the making of her tarts to carry out a boring domestic chore.
I'm just taking out the beans.
Are you surprised the bakers are expected to take the bins out? I'm not surprised at all.
At the end of this show, we've got to sweep up! Everything she ever makes in this competition looks immaculate, I always find.
And yeah, like you said, her French accent just makes everything sound wonderful, so half the time, I don't even know what she's saying, which is how a lot of people feel about me.
So we have so much in common, but the difference is that at the end, it just looks spectacular.
They were brilliant.
Honestly.
So different.
Beautifully presented.
That's a French thing, you know, presentation.
Mm-hm.
Perfect! So the Showstopper was a vegan celebration cake that could serve as the centrepiece at a party.
Talking of vegans and parties, anyone familiar with a vegan wine? Well, just try smuggling in some sausage rolls, and you'll soon hear it! James, if you were challenged with making a visually exciting cake, what do you think you'd do? What, plant-based? Yes.
Ice a cactus? Put some, like, baubles on the spikes.
That's a great idea! Great idea, thank you very much! It is a good idea, actually, isn't it? Yeah! I said it as a joke, but the more I say it, the more I think it's quite Now, Ruby planned to stack three layers of chocolate sponge on top of three layers of lemon sponge.
Paul had reservations about whether her cake would retain its structural integrity, but Ruby, who is a trained architect, had that covered.
Are you dowelling it, or? Yes, so I have dowels in there, because obviously, it's quite a tall cake, so I want to make sure it looks all nice and sturdy.
I don't want any wonky cakes.
But Ruby discovered early on that her sponge did have a wonk, and had to enlist the other bakers to help complete the construction.
And then this happened.
Ooh! Ooh, it's Oh! It's going, it's going It's going to fall.
Oh.
I think your cake's just fallen.
Oh, man.
Oh, my God.
Awww! That was a terrible moment for Ruby, wasn't it, James? And I'm quite glad to see you laughing there.
Yeah They're lightening the load a little bit, you know.
Well, I'm not laughing at her, and her misfor There's loads going on there that's funny.
Noel going to laugh and then pretending that he cares.
Love that.
That was really funny, that was Oh, God, that's bad! Also, he doesn't let it out too much, but you can just see a little bit you know, on John's face, just a little bit of, like "I could be Maybe I'm not going home!" It's hard, though, to keep it up, isn't it, Nick, because Hmm?! Sorry.
Not .
.
not necessarily! It's hard to It's hard to keep the cake standing.
Yeah.
Because it's in there for quite some time, so you have to No, it's in the tin It's in the tin for a long time.
You have to you have to What I'm trying to say Nick, help me.
.
.
is that The truth of the matter is, you bring it out and put it on the table You bring it out, you present it Yes.
.
.
you put it on the table, this masterpiece.
It's left there for ages.
And if it's lopsided Yeah.
.
.
you haven't got a chance! No! How was that, Jo? Just brilliant.
As Prue would say, "Poetry.
" All right, let's have a quick chat about Bryony's celebration cake.
Prue said her hazelnut mocha cake looked as neat as a pin, while the raspberry and mocha flavours and great texture ticked all the boxes for Paul.
It was beautiful, and I thought it was one of my favourite Showstoppers, actually, out of this week.
You know sometimes when you look at something, you think, "I can't believe that's vegan"? I felt like that when I looked at that cake.
Nick, it was a fairly solid week for Bryony.
Is she a contender? I think she is, but she's no runaway winner on this.
Oh! If she wins, it'll be by a nose.
Yeah, well, who do you think is coming up on the rails, then? I've got my eye on the nuclear physicist, Rahul.
Oh, Rahul, OK.
Yeah.
I do love Rahul.
What do you think? I just hope he wins because I love him.
Yeah, he's so, so funny, though.
And I think he knows he's funny, as well.
Do you? I don't think he has a clue how funny he is.
I think he knows he's funny.
There's some moments where, like, he does these looks to camera like it's a sitcom.
Where, like, say something happens and flour will go like that, and he just goes He knows it's funny.
Yeah.
So, for the first-ever vegan Technical, the bakers had to produce a tropical fruit Pavlova, creating their vegan meringue using not egg whites but aquafaba, which is the preserved liquid you get from cooked chickpeas.
Hm! That sounds aquafabadabbydozy! Before Rahul started on his technical, he had a go at performing his latest magic trick.
He'd been practising every day for hours to get the pineapple to disappear from under the gingham cloth.
Would it work this time? Awww! Putting his bitter disappointment to one side, Rahul got on with his vegan Pavlova, and its perfectly whipped coconut cream and indulgent display of decorative tropical fruit won him first place.
Fist bump, Rahul.
Respect.
What? Coming up, we'll be taking a look at the weird and wonderful creations you've been baking in your kitchens at home.
Back in a bit.
Welcome back.
I am discussing the vagaries of vegan week with James Acaster, Stacey Solomon and Nick Hewitt.
Now, if there's one thing we've learnt about Rahul it's that he's always totally focused on the task in hand.
Oh, my God, look at those peonies! They're lovely, aren't they, the pink ones? The peonies look good.
There are different types of peopny but this pink one is lovely - and the white in the middle.
He just gets better.
He just gets better! He's the gift that keeps on giving! This is just my own personal theory but I reckon Manon has seen how easily Rahul gets distracted by peonies and has come up with a dastardly plan to sabotage his baking concentration.
Oh, my God, look at those peonies! I am delighted to say that it is now time to welcome our resident Bake Off super fan - it's Tom Allen.
Hello! Hi, everyone.
Hi, Jo.
Hello.
Hello.
Hi.
Hello.
Nice to see you.
Lovely cakes.
Lovely to see you, Tom.
So let's hear your thoughts on the tent's first-ever vegan week.
Well, this week we learned a lot about veganism.
And I think the main thing we learnt about vegans is that they are trickster liars! We thought we were getting cakes, not bits of salad smooshed together to look like a cake! Paul was all like I don't know, he seemed hangry all the time.
Like a fish out of water.
Except you can't say that, can you, about fishes because it's vegan week.
Also, Kim-Joy got a handshake.
Oh, it was lovely to see.
And when Kim-Joy's happy, you can hear heavenly music.
Go on, go on, go on! Oh, it was lovely to see.
And then Kim-Joy made those vegan tartlets which still made it feel like you were biting the head off a squirrel.
And then we come on to Ruby.
Poor Ruby - what a week she had! It's like she misunderstood what they meant when they said they needed tears.
And she's an architect so she tried to cover the cracks Maybe if I have it facing this way you can't see a wonk.
Hmm And then it tumbled and we all saw a wonk.
Oh, Ruby, what a wonker! And she's an architect - she should have known you can't put the heavy built on top of the small bit.
That's why they built the pyramids the other way round.
They're very clever, those Egyptians.
And it felt like a lot of the time this week the bakers were really up against it with a lot of those vegan ingredients, and so I can't wait for them to get back to normal cake ingredients next week, and also I can't wait for some of the angry comments I'll be getting from bakers online in about five seconds time.
Thanks for that, Tom.
My pleasure, Jo.
Now, you'll be grabbing your whisk in a minute Yes.
.
.
and asking our studio bakers what they've brought along.
But before that, let's enjoy some of the pictures you've been sending in of your baking at home.
Sally and Linden made a very unusual cake for their son's sixth birthday.
He's obsessed with history so the two of them set about constructing one of the famous Egyptian pyramids.
Ooh! Sally made the one inch sponge squares and Linden applied his skills as an engineer to construct it.
Covered in gold glitter, it even contained a hidden chamber filled with coins.
If only Ruby had spoken to her.
Missed opportunity, Ruby.
Louise from Kenilworth admits she tried to buy a cake for her son Robert's fourth birthday but none of the supermarkets made a cake in the shape of his favourite animal.
And to be fair, his favourite animal is an armadillo.
So in the end Louise made one.
Wow! And what a brilliant job you made of it, Louise.
That is fantastic.
Cass set out to make a cake for husband's birthday of one of his favourite characters, Yoda.
Yes, it did No, that's not the cake! It doesn't look the easiest of heads to recreate but Cass was confident she could achieve something that looked vaguely similar.
Cass was wrong.
Now we turn to Mark who made a cake for his Rachel of creature she loves most, the orangutan.
Now, here's what Mark set out to recreate in fondant.
Quite ambitious with its little furry face and podgy belly.
But surely it's time for a success story.
So let's admire Rachel's birthday cake.
Now, trying to recreate favourite characters is always a high-risk venture, but Anne-Marie was determined to present her daughter Farah with a lovely birthday cake of the cheeky, smiley faced Peppa Pig.
Fingers crossed for Anne-Marie, everybody.
Let's see the result of several hours' hard work.
No offence, Anne-Marie, but your Peppa Pig seems to be more of a Wally Worm.
A slightly nightmarish one at that.
We'll have a few more of those later in the show and do keep your pictures coming using the hashtag Or go to OK, audience bakers, it's that time of the show when we lock the doors to prevent you leaving and Tom takes a look at your bakes.
Go on, then, Tom.
Off you go.
Good luck.
Thank you, Jo.
Thank you.
Yes, it's the bit of the show where I get to celebrate the studio bakers' bakes.
And it's segment I like to refer to as why is that bald man so mean about cakes? Well, it's because I had a terrible childhood.
Come on Camera Rob.
Now, where's Corrado? Corrado? There! Hi! Stand up, stand up, Corrado.
You look a lot like me with glasses on.
And you look a bit like him as well.
Ah, we all look the same.
This is great.
We're like a box of boiled eggs, aren't we? Corrado, so what have you done here? What have you done? Explain yourself.
It's a puff pastry.
Oh, puff pastry.
Yeah.
With cream.
And it's vegan? Of course.
Of course! Have you ever made it before? Yeah.
Yeah.
Do you know him? I'm a pastry chef.
A pastry chef? Ah, so this is not impressive, this is just your job! All right, OK, fine.
And, Rob Are you Rob? I'm Rob.
Oh, Rob, stand up.
Do you know Corrado? I do, yes.
How do you know each other? I run a vegan social group in London.
A vegan social group.
Oh, I bet that lots of fun! Now, what does this say? This is "I love to fu.
" Tofu! I love to fu.
What is fuing? Tofu! It says, "I love tofu.
" What else could it say? "I love to fu" is what it says there, I'm afraid, Rob.
"I love to fu.
" What is "fu"? I don't know! And does it just taste of air? No, no, no, tofu is very good at absorbing flavours.
If you put it in soya sauce it'll taste of soya sauce.
So if you put it with meat, would it taste of meat? It might do.
Mm, delicious! OK.
And is there any tofu in this? There is.
How is the tofu featured in this? So there's a chocolate sponge in there that uses tofu as the binder.
OK.
And there's a cream cheese layer with strawberries in between the two.
So can we have a taste of that? Yes, please do, please do.
OK, bring it over, guys.
Guys, see what you think of this.
This is the best part! I love to fu! Shall we cut the love heart off? Do you serve this at your vegan social club? I've never made it before so you are vegan guinea pigs.
Vegan guinea pigs?! I need a more vegan expression for that, really.
Anyone? James, what do you think of that? I like that.
I like the fruity flavours with the chocolate.
And the fondant This is great! Great addition.
I wouldn't know that was vegan.
If you gave it to me.
Stacey? Yeah It's nice.
It's lovely! That sounds like a no, Stacey It's quite dense, isn't it? Yeah.
Yes, that's! Ilike it.
James likes it, then.
Well, a rather mixed reaction, if you don't mind me saying.
What, James? James has finished his cake.
Look, Rob, he finished his plate.
He finished it, look, he finished it.
And he licked it clean as well, didn't you? Ahhh! Round of applause for Rob, everyone! And lovely Corrado as well.
Stand up.
Are you all right standing up? I know you vegans get so tired.
Okay, so, this is amazing! Thank you! Tell me about this instantly.
It's based on a painting.
OK.
Of the Roman That is incredible, isn't it? .
.
God called Vertumnus.
So it's Giuseppe Arcimboldo, is that right? I think so, yeah.
Feast For The Eyes.
So have we put up the painting to see how it compares? Wow! That's amazing! Thank you! Tell us what it's made of, Claire.
It's a chocolate orange sponge.
Mm, lovely.
And why did you go for that particular painting? Well, you see, he's apparently the Roman god of, uhgrowing things, plants, fruits.
You don't seem that bothered about the whole topic, if I may say that.
Roman god, plant, veg, fruit.
But let's give a round of applause to Claire! Now where is Feliza? Feliza, Feliza? Hi! Hi! Did I say it right? Yes! Oh, I do get some things right! Feliza, get up.
Now, welcome, what have you got here? I've got my vegan unicat cake, - that's supposed to look like Jo! - Aww! So it's a vegan uni-cat? You know, like a unicorn.
Like a unicorn but a cat.
But I've made it a uni-cat.
It does look like me when I'm pissed.
It does, actually, it does, yeah, it's got, you've got! Actually, I have got quite a lot of hair growth round there.
Whiskers, yes.
Accurate.
Feliza, what a lovely gesture, thank you very much, Feliza, everyone, Feliza! I thought for a second there I was just walking past a mirror.
Who are you and what is this? I'm Lindsay! Lindsay, stand up! I've just spotted - this is not on my list - I've just spotted this.
What on earth have you made here? It's a tribute to you! A tribute to me? So what am I made of? Uh It's a sour cherry cake.
Sour cherry cake! Very nice! Very good.
Very good.
Now it's time to announce this week's Star Baker! Ooh! Oh, it's so exciting! Who's it going to be? Well, the judges have decided, and when I said the judges, I basically mean a man with a whim who has basically no experience or knowledge about cakes.
The winner of Star Baker this week is .
.
Claire with the painting-y one! And the baker going home will be .
.
Lindsay with that really weird one that looked like me! Lindsay! Ohhh! Yes.
Lindsay, so sorry about that.
It was a really weird, creepy thing to do, though.
OK, let's give it up for all our fabulous studio bakers! Thank you, Tom.
Yes.
Now, I'm sure I wasn't alone watching vegan week and wondering, apart from putting them in a cake, what else can you do with a vegetable? Well, you could do this.
Well, thank you, guys.
That was wonderful.
We have here the London Vegetable Orchestra, members of.
So, you're Tim? Yes.
Tim, let me just ask you, when did you first discover you could get a tune out of a carrot? About eight years ago.
Right.
I would say.
How did that come about, just out of interest? Um Because a friend of mine said, "Have you looked at YouTube? "There's a man in Japan who plays tunes on a carrot.
" Right.
And he said, "Can you do that?" And I said, "Of course I can.
" And I did.
This is revolutionary.
Like, I couldn't afford music lessons when I was little.
Anyone can play the carrot.
Yes! You've kindly provided us with some carrots.
I have.
For the panel, so pass that along.
They're quite wet, aren't they? Good luck with that.
Now, can I just ask you three, do you know Winter from The Four Seasons by Vivaldi? No, OK, so Pointy end down.
So pointy end down.
Hang on, Tim's going to give you Sorry.
.
.
a demonstration.
So you might know this nursery rhyme.
I'm not going to ask you to do the whole thing, just the first half.
Don't forget there's a hole at the back for your thumb.
Oh, right! OK, left hand at the top.
James, you go first.
Ooh! Wow.
Wow, that's good! Tim, do you have any vacancies in the orchestra at the moment? Well, actually, we do.
Yes.
Perfect.
Wow! OK, Stacey, your audition.
No! That was good! Right, Nick, your go.
Is that it? I've never done this before! What's this instrument called? A carrot.
Coming up, we'll be joined by the latest baker to leave the tent.
Jon will be here to tell all.
Back in a bit.
Take it away.
Welcome back to An Extra Slice, where I'm vegging out with James Acaster, Stacey Solomon and Nick Hewer.
Time now to meet the proud Welshman who liked nothing more than getting his chopper out, and who always wore his heart on his Hawaiian sleeve.
Will you please give a warm welcome to Jon! Welcome to An Extra Slice, Jon.
Thank you, Jo.
We're delighted to have you with us and can I say how lovely it is to see you in your shorts? Got quite a tan, actually, haven't you? Have you been on hols? No, they're just always exposed.
Oh, OK! Well, congratulations for making it all the way to week seven in the tent.
It's a really fantastic achievement.
What's it like being one of the best amateur bakers in the UK? It's amazing.
You know, to be in the tent was absolutely phenomenal.
I loved every minute of it.
It was superb.
It was one of the greatest experiences of my life, I've got to say.
Well, either way, well done for getting here on time, because I have found a bit of unseen footage from the tent that shows how you pride yourself on your punctuality for interviews.
What? You're from Wales, just in case anyone hadn't noticed.
But Hey! Yeah! My support, up there! Your supporters.
Hello! Well, here's a quick fact for you.
Do you know which saint is considered to be the patron saint of vegetarians and vegans? No.
Well, it's St David.
Er Yeah.
The Welsh one.
I don't think it's the same one.
Because there's not a Welsh guy called Dave who is a vegan.
Definitely not.
Fair enough.
We shall investigate that.
Now, your Showstopper was a tribute to one of your favourite shows, and you gave your cake a clever vegan twist, calling it Only Fools Eat Horses.
Now, the judges liked your flavours overall, but ironically, given Only Fools is such a funny show, Paul said your cake looked a bit sad.
Yeah.
STACEY: Aww! How did you feel about your finished cake? A bit sad.
Did you? Yeah.
There were worse looking cakes that day, Jon! Yes, there were Quite a few, I have to say.
Well, let's talk about some of the other bakes you did in the tent.
You played a corker in cake week with your brilliant pina colada collar cake.
Must have been delighted with that, were you? Yeah, yeah, very delighted.
That was lovely.
When you make something like that pina colada I always wondered this with people who go on Bake Off, you make, like, a really amazing cake and it's like, brilliant.
When youwhen it's aired and stuff, do all your friends and family ask you to make them that exact cake? Yes.
Does everyone want the pina colada cake? Oh, totally.
Yeah.
Everybody wants the same sort of cake.
Yeah.
Have you done it? Yeah, yeah.
When we .
.
when I watch the episodes, we all go down the pub, - and I made one of those cakes for everybody down the pub.
- Aww! - Really? - Nice.
Nice.
Try to make something from the show a lot.
Yeah.
How did you manage to stop yours melting? Cos your chocolate collar was immaculate, whilst everyone else's was kind ofbleh.
You know.
Shall I quote Dan and say, it's just talent, you know? Is that what it was? Well, I actually made mine thicker, as well.
Because they said "Oh, the chocolate's very thick on there.
And I'm thinking, "Yeah, because "I didn't want it to be all flimsy and thin.
" So Right, yeah.
Yeah.
Also in cake week, you came first in Prue's bizarre gateau vert technical.
That was amazing.
Cos when I first went in the tent, you just don't feel as though you can compete with everybody.
And then the second episode, I get first in tent.
I was a bit sort of, "Oh! I deserve to be here.
This is amazing!! So, yeah Absolutely.
I'm glad I nailed that one and got it pretty good.
Well, Hawaiian shirts aren't the only thing you've worn in the tent which has turned heads.
Let's have a little look.
Yes, in dessert week, we saw you in a very fetching tutu to go with your ballet-inspired melting chocolate ball.
What made you do that, Jon? Um Don't really know.
Do you not know? What happened was, in the second week, with the Hawaiian cake, some of the crew said, "Well, why didn't you wear a grass skirt "and a garland and things like that?" And I thought, "Oh, that's a great idea, missed an opportunity!" So then, I had an idea for the second week and then with the ballet cake, I was like, "Right, got to be done.
" So I went and bought a tutu.
And I'm just amazed they did tutus in my size.
Now, let's talk about bread week, when you baked not one but two Welsh-themed bakes, starting with your Chelsea buns tribute to Cardiff City Football Club, in the signature, which proved to taste delicious, and then your tiered korovai in the Showstopper.
Do you know why your korovai went so awry? Well, no, I don't, actually.
It just wouldn't prove.
I don't know what happened that Yeah.
I knew it took 40 minutes in the oven, so when I was down to 40 minutes, it went in.
And then when I put it on .
.
the layers on top, it was too hot.
Oh, OK.
And everything pulled down, so it just You had another triumph in dessert week when you received a Hollywood handshake, for the beautifully sharp flavours of your passion fruit roulade.
Now, how does it actually feel, when that hand's coming towards you? Were you incredulous, were you like, "Yeah, well, I deserve that"? What was it like? Oh, it was just It was just such an amazing moment because it just means so much, this handshake, you know? I was really happy with it, and when Paul's judging it, you're just thinking, "Is he going to like it?" You know, "Is it going to be awful?" "What are they going to pick holes in?" And then all of a sudden, he just kept saying, it was nice, "Oh, it's better," and he just kept going and going.
And then all of a sudden, his hand came out and it just felt amazing.
Was it a bit of an anti-climax? Was it something that you look forward to for so long and then you realise, "Oh, he's just shaking my hand"? Good point! You've just killed all of this! Oh, sorry! I've just always wondered.
No, it's Is it a firm handshake? It's Do you know, I can't remember.
All I remember was, my other hand came out to grab it, and I was like, "All right, you're not letting go.
"You're staying here!" Cos I just wanted to remember that moment forever.
Yeah.
STACEY: Aww.
You've got a very firm handshake.
You've got the firmest handshake out of anyone I've ever met.
Really? Yeah, you shook my hand earlier, and I was like, "Oh, you can see how he got all the jobs he's got, this guy!" Little bloke like me? Oh, you have a firm handshake and don't look at me like you don't know what I'm talking about! Now, you've certainly done Newport proud, flying the flag for Wales with so many of your bakes in the tent.
Have a look at this.
What I'm making is a Bara Dathliad Dydd Dewi Sant.
Which is St David's Day celebration bread.
Bread of Heaven.
My Chelsea buns are called Cardiff City versus Chelsea buns.
You've put marshmallow on the top.
Bread of Heaven.
That sounds really disgusting.
# Feed me till I want no more Want no more.
I'm doing a Welsh Dragon pie.
Hey! With lamb? No, with dragon! Feed me till I want no more.
That's lush.
Now, as you know, here on An Extra Slice, we force you to revisit a bake that caused you a degree of trauma in the tent.
What have you decided to do? I've decided to do my Bara Dathliad Dydd Dewi Sant.
OK.
My korovai.
Korovai, okey dokey.
Look, Tom.
STACEY: Oh, wow.
Wow! Tom, you look so nervous right now! It's the most stressful thing I have to do.
So if you pop that over to me, Tom, I will attempt to How long did that take? It took basically all week.
Yeah? Yeah.
This smells amazing.
What did you do differently, making this at home from when you were in the tent, then? The bread is exactly the same, cos they actually liked the bread on the programme.
Thank you, Nick.
It's just, I didn't think I'd done Wales proud with the aesthetics of it, so - Oh, OK.
Well you have this time.
- Beautiful.
Delicious.
And it looks amazing.
Take that home with you, Nick.
Some butter with this? Some jam? It needs to be toasted, really.
That would be best.
Yeah.
Very nice.
Are you happy with this one? Yeah.
We're all pleased with it, aren't we? - Yeah, it's delicious.
- We like it.
Fabulous, isn't it? It is fabulous.
A minute ago, you wondered what it was! Yeah.
So, congratulations.
Thanks very much.
Let's give Jon's korovai a round of applause! Time for a quick break.
Stay with us, Jon, because we want to present you with a special memento of your time in the tent.
Join us in a bit! Welcome back to the final part of the show.
Everyone's here - Tom, Jon, James, Stacey and Nick.
Let's enjoy a few more pictures of your baking at home.
Louise decided to create a cake for her daughter Emily's birthday that looked like their much-loved sausage dog Milo.
You can just see Milo in the background showing literally no interest whatsoever in his cake portrait.
It's an ingenious way of achieving a great result, Louise.
Good work.
Meanwhile, Helen decided to make cakes of her two cats, Tom and Brian.
Here they are.
Brian turned out to be a girl but Helen obviously couldn't be bothered to change her name.
Still, she does love her cats and wanted to get their face markings exactly right.
Here are the two cakes she eventually produced.
Brian's got eyelashes to make her look more feminine and Tom looks like he's just about to rob a bank.
Let's move on to safer ground, courtesy of Cat who confusingly has baked a cake of her pet dog.
Cat entered a coffee morning baking contest with her depiction of her Chihuahua-Yorkie cross.
Isn't that a sweet little thing with its cute pointy ears? Here's Cat's life-size entry into the cake competition.
Just in case you were wondering, Cat tells us she didn't win the baking contest.
David and Louise from London decided to make a cake not only of their dog, but also for their dog.
Here' Bruno, and for his tenth birthday, he was presented with a cake made out of dog food that captured his likeness to a tee.
Doesn't that look absolutely delicious? Thanks to everyone that sent their pictures in, keep them coming.
Details at the bottom of the screen.
So, Jon, you blinded us with science in many of your bakes.
In fact, you could have made a whole separate show out of that.
See what you think.
That's my lemon, water and agar solution.
This'll be dripped into my oil.
To create my lemon tinyballs.
Calcium lactate and sodium alginate, and when they go in they react, and they basically make the jelly sweet.
It's called reverse spherification.
Try saying that when you've had a few.
Be honest, Jon, is spherification an actual thing or did you just make it up? No, it is.
It's a genuine thing.
The girls, my little ones, they've made them as well.
Oh, OK.
Aww.
That's nice.
Aww! Aww! We make blobs together.
Now, it's time to hear from Tom, what he will be taking away from your time in the tent.
Jon! Jon, Jon, Jon, Jon.
Now, you may have left the competition but in so many ways I feel like you've won, mainly because you brought so much joy into it.
We loved your cake, Only Fools Eat Horses, and if you were making any other pun-based sitcom bakes, may I recommend something like Curds of a Feather, or the Young Buns, or everyone's favourite vegan sitcom, Bread.
If you carry on with bakes like that, this time next year you'll be a millionaireshortbread.
Stop it! I also wanted to say, I joked about you taking me to Center Parcs and I do love that idea, because I do have a soft spot for a grown man with a great sense of humour.
I loved your tutu, I love your wordplay, I loved how kind you were.
Remember that time when Jon went over to help Ruby cos she was having a problem with her chocolate melting dome and she went to say, "Thank you so much," and you said, "You haven't got time! Don't thank me!" You're like a hero.
And so, if we can't go to Center Parcs together, I will always treasure the time we spent together in the tent.
Well, although you were in the tent, I was just looking in like a creep.
But I've so enjoyed watching you and I think everybody has at home, so thank you so much for being such a wonderful part of Bake Off.
Jon, everybody.
So, Jon, it's been a real pleasure to have you with us and we'd like to give you something very special to take away with you.
I think you're going to like this.
It's a kebab! But also, here comes Tom.
Let me just move that to one side.
OK.
All righty.
There we go, that's your handshake-winning roulade, a Hawaiian chocolate collar, there's even a real tutu and of course the Welsh flag.
Ladies and gentlemen, please give Jon a great British send-off.
That's it for this week.
A big thank you to Tom, to Jon, to our members of the London Vegetable Orchestra, to all our studio bakers and to our celebrity panel, James Acaster, Stacey Solomon and Nick Hewer.
Join us at the same time next week when the bakers tackle the first-ever Danish week.
Until then, farvel!
I'm not really into Vegan Week.
And the man in the Hawaiian shirt, hot under the collar.
Can we have a Kebab Week soon? Are we all ready? I'm ready.
Yeah, he'll be here any minute, OK? John, we thought you'd be wearing a Hawaiian shirt.
I mean, look at us.
I've even got Nick Hewer wearing one.
I thought I had to look smart for the show.
Who told you that?! Oh, what a relief.
Time for an extra slice! Hello and welcome.
What a week it's been.
No eggs, no butter, no milk.
That's the last time Paul and Prue are going to let Noel do the weekly shop.
In the end, Prue found a tin of chickpea juice at the back of a cupboard and they called it Vegan Week.
The tent's very first Vegan Week produced a variety of reactions.
In this unseen moment, Ruby fondly remembered the last time she went to a vegan restaurant.
We were there for, like, 20 minutes, and then we went and ate a burger.
Rahul may know all about nuclear physics, but he doesn't seem to be quite sure whether he's vegan or not.
I have kind of vegan days, but again, I do eat yoghurt and milk-based products.
Sorry So, some days a week, like four days a week, I don't really eat any meat-based products, but I do eat milk-based products, so I'm not sure it is vegan or not.
Rahul, it's not.
Back to the Bake Off, and everyone felt they were in with a chance.
I could win this! While Sandi took the opportunity offered by Vegan Week to share a fascinating fact about root vegetables.
You know when you eat a carrot? Yeah.
When you chew it, it's still not dead.
It's not dead when you pick it, it's not dead when you cut it.
It only dies when it hits the acid in the stomach, and it gives out a little electrical charge, and it's a bit like a little scream.
Carrots give a little scream in the stomach.
That's not really pleasant to even hear, is it? No.
But for one baker, Vegan Week had its vengeance, and John left the tent.
Awww! Perhaps it wasn't all that surprising.
I had to do, like, internet searches this week on vegetables, because, you know, I just don't know this stuff.
But the brilliant news is that John will be joining us later in the show.
Woo-hoo! And I'm hoping in his honour, someone may have brought along a Welsh rarebit.
Show us your vegan bakes! Wow! They look great.
We'll be finding out how they taste a bit later on.
So now, let's find out if my celebrity guests are big fans of aquafaba.
Will you please welcome James Acaster .
.
Stacey Solomon .
.
and Nick Hewer! Now, Stacey, are you a vegetarian? No, I'm not.
But I do love vegan food, just because it sounds really healthy, and you think, you almost feel like, if I have three days where I've eaten vegan food, I can basically eat what I want for the rest of the week.
Do know what I mean? Having watched what they produced, I thought it was extraordinary.
It was good.
Fantastic! I'd go for it.
.
.
Momentarily.
James, you do know a thing or two when it comes to puddings, don't you? In fact, we can apparently watch you eating them on YouTube.
What's that all about? My friend Ed Gamble, who is a wonderful stand-up comedian, is also a wonderful diabetic man, and on YouTube, I eat puddings and describe them to him.
Does he find that helpful? Yes! He really enjoys it.
It's satisfying, isn't it? Well, like on this show! We all watch it on TV, and it's very satisfying watching them eat the bakes and not having to deal with the consequences ourselves, and that's what Ed wants.
Well, let's just remind ourselves, shall we, what happened when the bakers dispensed with dairy.
In a Bake Off first, the tent went vegan.
OK.
Fun time! Butter was banned, and eggs excluded Bye-bye.
Dammit! .
.
in the savoury tartlet Signature Poetry.
Thank you.
.
.
while chickpeas made an appearance Da-da-da-da-da! .
.
in the Pavlova Technical.
It's nice, isn't it? Very nice.
There was celebration in the Showstopper Well done.
I think that's a really nice cake.
Ah, thank you very much.
.
.
and then disaster struck.
It's going to fall.
Oh.
Oh, my God.
There was good news for Kim-Joy, Star Baker for a second time.
And we said hwyl fawr to John, who left the tent.
So, it was sad to see John go, but he didn't seem wholly convinced by the idea of Vegan Week.
In fact, he was so sure he'd be the one to go, he'd already packed his suitcase.
And indeed, the judges weren't convinced by his bakes.
He ran out of filling for his savoury tartlet, so sadly, he seemed to have plenty of that purple mashed potato, and his Del Boy-themed celebration cake was claggy and crudely decorated.
What a plonker! Stacey, do you think his fate was sealed right at the start, given that he was so apprehensive about the whole Vegan Week thing? No, I think he still could have done it and pulled it off.
There's loads of bakes that the bakers get that they've never tried before, and they still pull it off.
It lost me when Prue said "clanger", "clangy"? I mean, I didn't know if that was good or bad.
"Claggy".
"Claggy".
Oh I think that just means, like, sort of very dense and kind of sticky and I was just like, "Oh, he's done well!" And then "Oh!" "It's claggy! Excellent!" "Hooray!" All of a sudden, he was out.
What did you make of John's Only Fools Eat Horses cake, James? Were the judges right to send him home purely for that pun alone? I liked the pun.
I don't normally like puns.
And with that, when he said it was called Only Fools Eat Horses, I was like, you've won the whole epi Star Baker.
Immediately.
It's all very well saying Only Fools Eat Horses, but let's face it, we've all had a ready-made lasagne.
So, Vegan Week saw Kim-Joy crowned Star Baker for the second time.
The judges said her lemon and lavender celebration cake was exquisite, while her mascarpone, broccoli and tomato quiche in the Signature earned her a Hollywood handshake.
Giving out a handshake in Vegan Week seemed to surprise Paul almost as much as it did Kim-Joy.
Good job.
Looks good.
Oh No! Lovely.
Nick, Kim-Joy may have got a Hollywood handshake in the Signature, but do you think she deserved Star Baker? I think it was a close call, to be quite honest with you.
In the Signature dish, the squirrels and all the rest of it, was absolutely lovely.
Yeah.
But then, she came, you know, badly bottom, as it were.
So I think, you know, just about squeaked in, but she shouldn't rest on her laurels for even a second.
Yeah, well, James, we heard Kim-Joy say she wasn't an animal person this week, despite producing a squirrel-themed Signature and a fox-themed Showstopper.
What do you make of her? Well, that statement is very int You know at the start, John said he had to Google what vegetables were? Yeah.
I think she needs to Google what animals are, because she loves them.
Now, Kim-Joy added Indian black salt to her tofu tart, which she described as sounding appetisingly like eggy sulphur.
Now, if you've been wondering what that smell was, I've actually I've got some here.
Oh! Oh.
Would you like a sniff? Let's have a go.
Pass it round.
And tell us what you think of it.
Oh, I know that smell.
What is it? When I crushed a stink bomb as a boy in the kitchen It smelt exactly like that.
Oh! Do you know What's the first thing you think of, Stacey? It reminds me of Have you ever got ill and your burps smell like egg? I mean You think you didn't like hearing Stacey say that.
I had to hear that while smelling it.
I'm sorry! Yeah, but I'm going to agree.
Now, Manon made a summer and a winter tartlet.
which sounded more appetising than it usually does, because she's French, and can say it properly.
Halfway through, Manon had to interrupt the making of her tarts to carry out a boring domestic chore.
I'm just taking out the beans.
Are you surprised the bakers are expected to take the bins out? I'm not surprised at all.
At the end of this show, we've got to sweep up! Everything she ever makes in this competition looks immaculate, I always find.
And yeah, like you said, her French accent just makes everything sound wonderful, so half the time, I don't even know what she's saying, which is how a lot of people feel about me.
So we have so much in common, but the difference is that at the end, it just looks spectacular.
They were brilliant.
Honestly.
So different.
Beautifully presented.
That's a French thing, you know, presentation.
Mm-hm.
Perfect! So the Showstopper was a vegan celebration cake that could serve as the centrepiece at a party.
Talking of vegans and parties, anyone familiar with a vegan wine? Well, just try smuggling in some sausage rolls, and you'll soon hear it! James, if you were challenged with making a visually exciting cake, what do you think you'd do? What, plant-based? Yes.
Ice a cactus? Put some, like, baubles on the spikes.
That's a great idea! Great idea, thank you very much! It is a good idea, actually, isn't it? Yeah! I said it as a joke, but the more I say it, the more I think it's quite Now, Ruby planned to stack three layers of chocolate sponge on top of three layers of lemon sponge.
Paul had reservations about whether her cake would retain its structural integrity, but Ruby, who is a trained architect, had that covered.
Are you dowelling it, or? Yes, so I have dowels in there, because obviously, it's quite a tall cake, so I want to make sure it looks all nice and sturdy.
I don't want any wonky cakes.
But Ruby discovered early on that her sponge did have a wonk, and had to enlist the other bakers to help complete the construction.
And then this happened.
Ooh! Ooh, it's Oh! It's going, it's going It's going to fall.
Oh.
I think your cake's just fallen.
Oh, man.
Oh, my God.
Awww! That was a terrible moment for Ruby, wasn't it, James? And I'm quite glad to see you laughing there.
Yeah They're lightening the load a little bit, you know.
Well, I'm not laughing at her, and her misfor There's loads going on there that's funny.
Noel going to laugh and then pretending that he cares.
Love that.
That was really funny, that was Oh, God, that's bad! Also, he doesn't let it out too much, but you can just see a little bit you know, on John's face, just a little bit of, like "I could be Maybe I'm not going home!" It's hard, though, to keep it up, isn't it, Nick, because Hmm?! Sorry.
Not .
.
not necessarily! It's hard to It's hard to keep the cake standing.
Yeah.
Because it's in there for quite some time, so you have to No, it's in the tin It's in the tin for a long time.
You have to you have to What I'm trying to say Nick, help me.
.
.
is that The truth of the matter is, you bring it out and put it on the table You bring it out, you present it Yes.
.
.
you put it on the table, this masterpiece.
It's left there for ages.
And if it's lopsided Yeah.
.
.
you haven't got a chance! No! How was that, Jo? Just brilliant.
As Prue would say, "Poetry.
" All right, let's have a quick chat about Bryony's celebration cake.
Prue said her hazelnut mocha cake looked as neat as a pin, while the raspberry and mocha flavours and great texture ticked all the boxes for Paul.
It was beautiful, and I thought it was one of my favourite Showstoppers, actually, out of this week.
You know sometimes when you look at something, you think, "I can't believe that's vegan"? I felt like that when I looked at that cake.
Nick, it was a fairly solid week for Bryony.
Is she a contender? I think she is, but she's no runaway winner on this.
Oh! If she wins, it'll be by a nose.
Yeah, well, who do you think is coming up on the rails, then? I've got my eye on the nuclear physicist, Rahul.
Oh, Rahul, OK.
Yeah.
I do love Rahul.
What do you think? I just hope he wins because I love him.
Yeah, he's so, so funny, though.
And I think he knows he's funny, as well.
Do you? I don't think he has a clue how funny he is.
I think he knows he's funny.
There's some moments where, like, he does these looks to camera like it's a sitcom.
Where, like, say something happens and flour will go like that, and he just goes He knows it's funny.
Yeah.
So, for the first-ever vegan Technical, the bakers had to produce a tropical fruit Pavlova, creating their vegan meringue using not egg whites but aquafaba, which is the preserved liquid you get from cooked chickpeas.
Hm! That sounds aquafabadabbydozy! Before Rahul started on his technical, he had a go at performing his latest magic trick.
He'd been practising every day for hours to get the pineapple to disappear from under the gingham cloth.
Would it work this time? Awww! Putting his bitter disappointment to one side, Rahul got on with his vegan Pavlova, and its perfectly whipped coconut cream and indulgent display of decorative tropical fruit won him first place.
Fist bump, Rahul.
Respect.
What? Coming up, we'll be taking a look at the weird and wonderful creations you've been baking in your kitchens at home.
Back in a bit.
Welcome back.
I am discussing the vagaries of vegan week with James Acaster, Stacey Solomon and Nick Hewitt.
Now, if there's one thing we've learnt about Rahul it's that he's always totally focused on the task in hand.
Oh, my God, look at those peonies! They're lovely, aren't they, the pink ones? The peonies look good.
There are different types of peopny but this pink one is lovely - and the white in the middle.
He just gets better.
He just gets better! He's the gift that keeps on giving! This is just my own personal theory but I reckon Manon has seen how easily Rahul gets distracted by peonies and has come up with a dastardly plan to sabotage his baking concentration.
Oh, my God, look at those peonies! I am delighted to say that it is now time to welcome our resident Bake Off super fan - it's Tom Allen.
Hello! Hi, everyone.
Hi, Jo.
Hello.
Hello.
Hi.
Hello.
Nice to see you.
Lovely cakes.
Lovely to see you, Tom.
So let's hear your thoughts on the tent's first-ever vegan week.
Well, this week we learned a lot about veganism.
And I think the main thing we learnt about vegans is that they are trickster liars! We thought we were getting cakes, not bits of salad smooshed together to look like a cake! Paul was all like I don't know, he seemed hangry all the time.
Like a fish out of water.
Except you can't say that, can you, about fishes because it's vegan week.
Also, Kim-Joy got a handshake.
Oh, it was lovely to see.
And when Kim-Joy's happy, you can hear heavenly music.
Go on, go on, go on! Oh, it was lovely to see.
And then Kim-Joy made those vegan tartlets which still made it feel like you were biting the head off a squirrel.
And then we come on to Ruby.
Poor Ruby - what a week she had! It's like she misunderstood what they meant when they said they needed tears.
And she's an architect so she tried to cover the cracks Maybe if I have it facing this way you can't see a wonk.
Hmm And then it tumbled and we all saw a wonk.
Oh, Ruby, what a wonker! And she's an architect - she should have known you can't put the heavy built on top of the small bit.
That's why they built the pyramids the other way round.
They're very clever, those Egyptians.
And it felt like a lot of the time this week the bakers were really up against it with a lot of those vegan ingredients, and so I can't wait for them to get back to normal cake ingredients next week, and also I can't wait for some of the angry comments I'll be getting from bakers online in about five seconds time.
Thanks for that, Tom.
My pleasure, Jo.
Now, you'll be grabbing your whisk in a minute Yes.
.
.
and asking our studio bakers what they've brought along.
But before that, let's enjoy some of the pictures you've been sending in of your baking at home.
Sally and Linden made a very unusual cake for their son's sixth birthday.
He's obsessed with history so the two of them set about constructing one of the famous Egyptian pyramids.
Ooh! Sally made the one inch sponge squares and Linden applied his skills as an engineer to construct it.
Covered in gold glitter, it even contained a hidden chamber filled with coins.
If only Ruby had spoken to her.
Missed opportunity, Ruby.
Louise from Kenilworth admits she tried to buy a cake for her son Robert's fourth birthday but none of the supermarkets made a cake in the shape of his favourite animal.
And to be fair, his favourite animal is an armadillo.
So in the end Louise made one.
Wow! And what a brilliant job you made of it, Louise.
That is fantastic.
Cass set out to make a cake for husband's birthday of one of his favourite characters, Yoda.
Yes, it did No, that's not the cake! It doesn't look the easiest of heads to recreate but Cass was confident she could achieve something that looked vaguely similar.
Cass was wrong.
Now we turn to Mark who made a cake for his Rachel of creature she loves most, the orangutan.
Now, here's what Mark set out to recreate in fondant.
Quite ambitious with its little furry face and podgy belly.
But surely it's time for a success story.
So let's admire Rachel's birthday cake.
Now, trying to recreate favourite characters is always a high-risk venture, but Anne-Marie was determined to present her daughter Farah with a lovely birthday cake of the cheeky, smiley faced Peppa Pig.
Fingers crossed for Anne-Marie, everybody.
Let's see the result of several hours' hard work.
No offence, Anne-Marie, but your Peppa Pig seems to be more of a Wally Worm.
A slightly nightmarish one at that.
We'll have a few more of those later in the show and do keep your pictures coming using the hashtag Or go to OK, audience bakers, it's that time of the show when we lock the doors to prevent you leaving and Tom takes a look at your bakes.
Go on, then, Tom.
Off you go.
Good luck.
Thank you, Jo.
Thank you.
Yes, it's the bit of the show where I get to celebrate the studio bakers' bakes.
And it's segment I like to refer to as why is that bald man so mean about cakes? Well, it's because I had a terrible childhood.
Come on Camera Rob.
Now, where's Corrado? Corrado? There! Hi! Stand up, stand up, Corrado.
You look a lot like me with glasses on.
And you look a bit like him as well.
Ah, we all look the same.
This is great.
We're like a box of boiled eggs, aren't we? Corrado, so what have you done here? What have you done? Explain yourself.
It's a puff pastry.
Oh, puff pastry.
Yeah.
With cream.
And it's vegan? Of course.
Of course! Have you ever made it before? Yeah.
Yeah.
Do you know him? I'm a pastry chef.
A pastry chef? Ah, so this is not impressive, this is just your job! All right, OK, fine.
And, Rob Are you Rob? I'm Rob.
Oh, Rob, stand up.
Do you know Corrado? I do, yes.
How do you know each other? I run a vegan social group in London.
A vegan social group.
Oh, I bet that lots of fun! Now, what does this say? This is "I love to fu.
" Tofu! I love to fu.
What is fuing? Tofu! It says, "I love tofu.
" What else could it say? "I love to fu" is what it says there, I'm afraid, Rob.
"I love to fu.
" What is "fu"? I don't know! And does it just taste of air? No, no, no, tofu is very good at absorbing flavours.
If you put it in soya sauce it'll taste of soya sauce.
So if you put it with meat, would it taste of meat? It might do.
Mm, delicious! OK.
And is there any tofu in this? There is.
How is the tofu featured in this? So there's a chocolate sponge in there that uses tofu as the binder.
OK.
And there's a cream cheese layer with strawberries in between the two.
So can we have a taste of that? Yes, please do, please do.
OK, bring it over, guys.
Guys, see what you think of this.
This is the best part! I love to fu! Shall we cut the love heart off? Do you serve this at your vegan social club? I've never made it before so you are vegan guinea pigs.
Vegan guinea pigs?! I need a more vegan expression for that, really.
Anyone? James, what do you think of that? I like that.
I like the fruity flavours with the chocolate.
And the fondant This is great! Great addition.
I wouldn't know that was vegan.
If you gave it to me.
Stacey? Yeah It's nice.
It's lovely! That sounds like a no, Stacey It's quite dense, isn't it? Yeah.
Yes, that's! Ilike it.
James likes it, then.
Well, a rather mixed reaction, if you don't mind me saying.
What, James? James has finished his cake.
Look, Rob, he finished his plate.
He finished it, look, he finished it.
And he licked it clean as well, didn't you? Ahhh! Round of applause for Rob, everyone! And lovely Corrado as well.
Stand up.
Are you all right standing up? I know you vegans get so tired.
Okay, so, this is amazing! Thank you! Tell me about this instantly.
It's based on a painting.
OK.
Of the Roman That is incredible, isn't it? .
.
God called Vertumnus.
So it's Giuseppe Arcimboldo, is that right? I think so, yeah.
Feast For The Eyes.
So have we put up the painting to see how it compares? Wow! That's amazing! Thank you! Tell us what it's made of, Claire.
It's a chocolate orange sponge.
Mm, lovely.
And why did you go for that particular painting? Well, you see, he's apparently the Roman god of, uhgrowing things, plants, fruits.
You don't seem that bothered about the whole topic, if I may say that.
Roman god, plant, veg, fruit.
But let's give a round of applause to Claire! Now where is Feliza? Feliza, Feliza? Hi! Hi! Did I say it right? Yes! Oh, I do get some things right! Feliza, get up.
Now, welcome, what have you got here? I've got my vegan unicat cake, - that's supposed to look like Jo! - Aww! So it's a vegan uni-cat? You know, like a unicorn.
Like a unicorn but a cat.
But I've made it a uni-cat.
It does look like me when I'm pissed.
It does, actually, it does, yeah, it's got, you've got! Actually, I have got quite a lot of hair growth round there.
Whiskers, yes.
Accurate.
Feliza, what a lovely gesture, thank you very much, Feliza, everyone, Feliza! I thought for a second there I was just walking past a mirror.
Who are you and what is this? I'm Lindsay! Lindsay, stand up! I've just spotted - this is not on my list - I've just spotted this.
What on earth have you made here? It's a tribute to you! A tribute to me? So what am I made of? Uh It's a sour cherry cake.
Sour cherry cake! Very nice! Very good.
Very good.
Now it's time to announce this week's Star Baker! Ooh! Oh, it's so exciting! Who's it going to be? Well, the judges have decided, and when I said the judges, I basically mean a man with a whim who has basically no experience or knowledge about cakes.
The winner of Star Baker this week is .
.
Claire with the painting-y one! And the baker going home will be .
.
Lindsay with that really weird one that looked like me! Lindsay! Ohhh! Yes.
Lindsay, so sorry about that.
It was a really weird, creepy thing to do, though.
OK, let's give it up for all our fabulous studio bakers! Thank you, Tom.
Yes.
Now, I'm sure I wasn't alone watching vegan week and wondering, apart from putting them in a cake, what else can you do with a vegetable? Well, you could do this.
Well, thank you, guys.
That was wonderful.
We have here the London Vegetable Orchestra, members of.
So, you're Tim? Yes.
Tim, let me just ask you, when did you first discover you could get a tune out of a carrot? About eight years ago.
Right.
I would say.
How did that come about, just out of interest? Um Because a friend of mine said, "Have you looked at YouTube? "There's a man in Japan who plays tunes on a carrot.
" Right.
And he said, "Can you do that?" And I said, "Of course I can.
" And I did.
This is revolutionary.
Like, I couldn't afford music lessons when I was little.
Anyone can play the carrot.
Yes! You've kindly provided us with some carrots.
I have.
For the panel, so pass that along.
They're quite wet, aren't they? Good luck with that.
Now, can I just ask you three, do you know Winter from The Four Seasons by Vivaldi? No, OK, so Pointy end down.
So pointy end down.
Hang on, Tim's going to give you Sorry.
.
.
a demonstration.
So you might know this nursery rhyme.
I'm not going to ask you to do the whole thing, just the first half.
Don't forget there's a hole at the back for your thumb.
Oh, right! OK, left hand at the top.
James, you go first.
Ooh! Wow.
Wow, that's good! Tim, do you have any vacancies in the orchestra at the moment? Well, actually, we do.
Yes.
Perfect.
Wow! OK, Stacey, your audition.
No! That was good! Right, Nick, your go.
Is that it? I've never done this before! What's this instrument called? A carrot.
Coming up, we'll be joined by the latest baker to leave the tent.
Jon will be here to tell all.
Back in a bit.
Take it away.
Welcome back to An Extra Slice, where I'm vegging out with James Acaster, Stacey Solomon and Nick Hewer.
Time now to meet the proud Welshman who liked nothing more than getting his chopper out, and who always wore his heart on his Hawaiian sleeve.
Will you please give a warm welcome to Jon! Welcome to An Extra Slice, Jon.
Thank you, Jo.
We're delighted to have you with us and can I say how lovely it is to see you in your shorts? Got quite a tan, actually, haven't you? Have you been on hols? No, they're just always exposed.
Oh, OK! Well, congratulations for making it all the way to week seven in the tent.
It's a really fantastic achievement.
What's it like being one of the best amateur bakers in the UK? It's amazing.
You know, to be in the tent was absolutely phenomenal.
I loved every minute of it.
It was superb.
It was one of the greatest experiences of my life, I've got to say.
Well, either way, well done for getting here on time, because I have found a bit of unseen footage from the tent that shows how you pride yourself on your punctuality for interviews.
What? You're from Wales, just in case anyone hadn't noticed.
But Hey! Yeah! My support, up there! Your supporters.
Hello! Well, here's a quick fact for you.
Do you know which saint is considered to be the patron saint of vegetarians and vegans? No.
Well, it's St David.
Er Yeah.
The Welsh one.
I don't think it's the same one.
Because there's not a Welsh guy called Dave who is a vegan.
Definitely not.
Fair enough.
We shall investigate that.
Now, your Showstopper was a tribute to one of your favourite shows, and you gave your cake a clever vegan twist, calling it Only Fools Eat Horses.
Now, the judges liked your flavours overall, but ironically, given Only Fools is such a funny show, Paul said your cake looked a bit sad.
Yeah.
STACEY: Aww! How did you feel about your finished cake? A bit sad.
Did you? Yeah.
There were worse looking cakes that day, Jon! Yes, there were Quite a few, I have to say.
Well, let's talk about some of the other bakes you did in the tent.
You played a corker in cake week with your brilliant pina colada collar cake.
Must have been delighted with that, were you? Yeah, yeah, very delighted.
That was lovely.
When you make something like that pina colada I always wondered this with people who go on Bake Off, you make, like, a really amazing cake and it's like, brilliant.
When youwhen it's aired and stuff, do all your friends and family ask you to make them that exact cake? Yes.
Does everyone want the pina colada cake? Oh, totally.
Yeah.
Everybody wants the same sort of cake.
Yeah.
Have you done it? Yeah, yeah.
When we .
.
when I watch the episodes, we all go down the pub, - and I made one of those cakes for everybody down the pub.
- Aww! - Really? - Nice.
Nice.
Try to make something from the show a lot.
Yeah.
How did you manage to stop yours melting? Cos your chocolate collar was immaculate, whilst everyone else's was kind ofbleh.
You know.
Shall I quote Dan and say, it's just talent, you know? Is that what it was? Well, I actually made mine thicker, as well.
Because they said "Oh, the chocolate's very thick on there.
And I'm thinking, "Yeah, because "I didn't want it to be all flimsy and thin.
" So Right, yeah.
Yeah.
Also in cake week, you came first in Prue's bizarre gateau vert technical.
That was amazing.
Cos when I first went in the tent, you just don't feel as though you can compete with everybody.
And then the second episode, I get first in tent.
I was a bit sort of, "Oh! I deserve to be here.
This is amazing!! So, yeah Absolutely.
I'm glad I nailed that one and got it pretty good.
Well, Hawaiian shirts aren't the only thing you've worn in the tent which has turned heads.
Let's have a little look.
Yes, in dessert week, we saw you in a very fetching tutu to go with your ballet-inspired melting chocolate ball.
What made you do that, Jon? Um Don't really know.
Do you not know? What happened was, in the second week, with the Hawaiian cake, some of the crew said, "Well, why didn't you wear a grass skirt "and a garland and things like that?" And I thought, "Oh, that's a great idea, missed an opportunity!" So then, I had an idea for the second week and then with the ballet cake, I was like, "Right, got to be done.
" So I went and bought a tutu.
And I'm just amazed they did tutus in my size.
Now, let's talk about bread week, when you baked not one but two Welsh-themed bakes, starting with your Chelsea buns tribute to Cardiff City Football Club, in the signature, which proved to taste delicious, and then your tiered korovai in the Showstopper.
Do you know why your korovai went so awry? Well, no, I don't, actually.
It just wouldn't prove.
I don't know what happened that Yeah.
I knew it took 40 minutes in the oven, so when I was down to 40 minutes, it went in.
And then when I put it on .
.
the layers on top, it was too hot.
Oh, OK.
And everything pulled down, so it just You had another triumph in dessert week when you received a Hollywood handshake, for the beautifully sharp flavours of your passion fruit roulade.
Now, how does it actually feel, when that hand's coming towards you? Were you incredulous, were you like, "Yeah, well, I deserve that"? What was it like? Oh, it was just It was just such an amazing moment because it just means so much, this handshake, you know? I was really happy with it, and when Paul's judging it, you're just thinking, "Is he going to like it?" You know, "Is it going to be awful?" "What are they going to pick holes in?" And then all of a sudden, he just kept saying, it was nice, "Oh, it's better," and he just kept going and going.
And then all of a sudden, his hand came out and it just felt amazing.
Was it a bit of an anti-climax? Was it something that you look forward to for so long and then you realise, "Oh, he's just shaking my hand"? Good point! You've just killed all of this! Oh, sorry! I've just always wondered.
No, it's Is it a firm handshake? It's Do you know, I can't remember.
All I remember was, my other hand came out to grab it, and I was like, "All right, you're not letting go.
"You're staying here!" Cos I just wanted to remember that moment forever.
Yeah.
STACEY: Aww.
You've got a very firm handshake.
You've got the firmest handshake out of anyone I've ever met.
Really? Yeah, you shook my hand earlier, and I was like, "Oh, you can see how he got all the jobs he's got, this guy!" Little bloke like me? Oh, you have a firm handshake and don't look at me like you don't know what I'm talking about! Now, you've certainly done Newport proud, flying the flag for Wales with so many of your bakes in the tent.
Have a look at this.
What I'm making is a Bara Dathliad Dydd Dewi Sant.
Which is St David's Day celebration bread.
Bread of Heaven.
My Chelsea buns are called Cardiff City versus Chelsea buns.
You've put marshmallow on the top.
Bread of Heaven.
That sounds really disgusting.
# Feed me till I want no more Want no more.
I'm doing a Welsh Dragon pie.
Hey! With lamb? No, with dragon! Feed me till I want no more.
That's lush.
Now, as you know, here on An Extra Slice, we force you to revisit a bake that caused you a degree of trauma in the tent.
What have you decided to do? I've decided to do my Bara Dathliad Dydd Dewi Sant.
OK.
My korovai.
Korovai, okey dokey.
Look, Tom.
STACEY: Oh, wow.
Wow! Tom, you look so nervous right now! It's the most stressful thing I have to do.
So if you pop that over to me, Tom, I will attempt to How long did that take? It took basically all week.
Yeah? Yeah.
This smells amazing.
What did you do differently, making this at home from when you were in the tent, then? The bread is exactly the same, cos they actually liked the bread on the programme.
Thank you, Nick.
It's just, I didn't think I'd done Wales proud with the aesthetics of it, so - Oh, OK.
Well you have this time.
- Beautiful.
Delicious.
And it looks amazing.
Take that home with you, Nick.
Some butter with this? Some jam? It needs to be toasted, really.
That would be best.
Yeah.
Very nice.
Are you happy with this one? Yeah.
We're all pleased with it, aren't we? - Yeah, it's delicious.
- We like it.
Fabulous, isn't it? It is fabulous.
A minute ago, you wondered what it was! Yeah.
So, congratulations.
Thanks very much.
Let's give Jon's korovai a round of applause! Time for a quick break.
Stay with us, Jon, because we want to present you with a special memento of your time in the tent.
Join us in a bit! Welcome back to the final part of the show.
Everyone's here - Tom, Jon, James, Stacey and Nick.
Let's enjoy a few more pictures of your baking at home.
Louise decided to create a cake for her daughter Emily's birthday that looked like their much-loved sausage dog Milo.
You can just see Milo in the background showing literally no interest whatsoever in his cake portrait.
It's an ingenious way of achieving a great result, Louise.
Good work.
Meanwhile, Helen decided to make cakes of her two cats, Tom and Brian.
Here they are.
Brian turned out to be a girl but Helen obviously couldn't be bothered to change her name.
Still, she does love her cats and wanted to get their face markings exactly right.
Here are the two cakes she eventually produced.
Brian's got eyelashes to make her look more feminine and Tom looks like he's just about to rob a bank.
Let's move on to safer ground, courtesy of Cat who confusingly has baked a cake of her pet dog.
Cat entered a coffee morning baking contest with her depiction of her Chihuahua-Yorkie cross.
Isn't that a sweet little thing with its cute pointy ears? Here's Cat's life-size entry into the cake competition.
Just in case you were wondering, Cat tells us she didn't win the baking contest.
David and Louise from London decided to make a cake not only of their dog, but also for their dog.
Here' Bruno, and for his tenth birthday, he was presented with a cake made out of dog food that captured his likeness to a tee.
Doesn't that look absolutely delicious? Thanks to everyone that sent their pictures in, keep them coming.
Details at the bottom of the screen.
So, Jon, you blinded us with science in many of your bakes.
In fact, you could have made a whole separate show out of that.
See what you think.
That's my lemon, water and agar solution.
This'll be dripped into my oil.
To create my lemon tinyballs.
Calcium lactate and sodium alginate, and when they go in they react, and they basically make the jelly sweet.
It's called reverse spherification.
Try saying that when you've had a few.
Be honest, Jon, is spherification an actual thing or did you just make it up? No, it is.
It's a genuine thing.
The girls, my little ones, they've made them as well.
Oh, OK.
Aww.
That's nice.
Aww! Aww! We make blobs together.
Now, it's time to hear from Tom, what he will be taking away from your time in the tent.
Jon! Jon, Jon, Jon, Jon.
Now, you may have left the competition but in so many ways I feel like you've won, mainly because you brought so much joy into it.
We loved your cake, Only Fools Eat Horses, and if you were making any other pun-based sitcom bakes, may I recommend something like Curds of a Feather, or the Young Buns, or everyone's favourite vegan sitcom, Bread.
If you carry on with bakes like that, this time next year you'll be a millionaireshortbread.
Stop it! I also wanted to say, I joked about you taking me to Center Parcs and I do love that idea, because I do have a soft spot for a grown man with a great sense of humour.
I loved your tutu, I love your wordplay, I loved how kind you were.
Remember that time when Jon went over to help Ruby cos she was having a problem with her chocolate melting dome and she went to say, "Thank you so much," and you said, "You haven't got time! Don't thank me!" You're like a hero.
And so, if we can't go to Center Parcs together, I will always treasure the time we spent together in the tent.
Well, although you were in the tent, I was just looking in like a creep.
But I've so enjoyed watching you and I think everybody has at home, so thank you so much for being such a wonderful part of Bake Off.
Jon, everybody.
So, Jon, it's been a real pleasure to have you with us and we'd like to give you something very special to take away with you.
I think you're going to like this.
It's a kebab! But also, here comes Tom.
Let me just move that to one side.
OK.
All righty.
There we go, that's your handshake-winning roulade, a Hawaiian chocolate collar, there's even a real tutu and of course the Welsh flag.
Ladies and gentlemen, please give Jon a great British send-off.
That's it for this week.
A big thank you to Tom, to Jon, to our members of the London Vegetable Orchestra, to all our studio bakers and to our celebrity panel, James Acaster, Stacey Solomon and Nick Hewer.
Join us at the same time next week when the bakers tackle the first-ever Danish week.
Until then, farvel!