The.Great.Australian.Bake.Off.S08E01
The.Great.Australian.Bake.Off.S08E02 >>> https://dai.ly/x969cfk
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00:00:00And hold it there for less than 30 seconds.
00:00:03So you got that.
00:00:05I'm trying to...
00:00:07I'm trying to be quiet.
00:00:08Oh.
00:00:09Oh, I got it.
00:00:10I got it.
00:00:11You're going to have to work it.
00:00:12I'm going to have to work it.
00:00:13You're going to have to work it.
00:00:14You're going to have to work it.
00:00:15But I'm going to give it a try.
00:00:16But...
00:00:17Only if you...
00:00:18What?
00:00:19I'm doing what they say.
00:00:20I'm doing what they say.
00:00:21You could do it like a chicken.
00:00:22I'm going to try it.
00:00:23Oh.
00:00:24This is going to be good.
00:00:25All right.
00:00:26We are going to have to do it like a chicken!
00:00:27Oh!
00:00:28Look at this mess!
00:00:29I'm the only person around here who cares.
00:00:31Kalp!
00:00:33Kalp!
00:00:34What?
00:00:35Did you leave these in the rose garden?
00:00:36Those aren't mine.
00:00:37What about the washing up?
00:00:38That's not mine.
00:00:39Kalp, the new bakers are going to be here soon.
00:00:41Yeah, I suppose you're right.
00:00:42And we shouldn't even see leftover bakes either.
00:00:44So why don't you have a bicky?
00:00:46Okay.
00:00:47But you do need to get dressed.
00:00:49And we need to take out the bins, put the sugar in the jars, make the sky blue.
00:00:54You do know it's okay to ask for help.
00:00:55Like, they're not entirely useless.
00:00:57You can't ask the bakers for help, it's their birthday.
00:00:59I don't mean the bakers, I mean those two.
00:01:04Back to Rachel.
00:01:09It's a brand new season of Bake Off.
00:01:12With 12 brand new bakers.
00:01:14I feel amazing, I cannot believe I'm actually here.
00:01:17I am so ready for this.
00:01:19I never should have gone into the corporate world.
00:01:21I should have been a pastry cook.
00:01:23Wow, all the old vintage stuff that's hanging around.
00:01:26That's kind of how I want my place to look one day.
00:01:28This is amazing.
00:01:30All my baking dreams have come true right now, plus a million.
00:01:34Over the next 10 weeks.
00:01:36Excitement, anxiety, stress.
00:01:38Oh my god.
00:01:39They will cut.
00:01:40Ow, I got a bleeder.
00:01:42Knead.
00:01:43A little bit of exercise before you get into actually eating.
00:01:45And bake.
00:01:46Oh, I know, eat it now.
00:01:48To impress judges Rachel Koo.
00:01:50I'm speechless.
00:01:52Kind of a bit of a fangirl moment.
00:01:54And Darren Purchase.
00:01:56I know that, look.
00:01:57That's really great flavour.
00:02:01While some become star bakers.
00:02:03That pastry is perfect.
00:02:07Others face being sent home.
00:02:09A power drill.
00:02:10Seems like overkill.
00:02:11It does, doesn't it?
00:02:12But who will rise to the top.
00:02:14Those flavours work so deliciously together.
00:02:17And win.
00:02:18Absolutely yum.
00:02:20The Great Australian Bake Off.
00:02:23This is so much fun to watch.
00:02:50The grass is cut and the shed is finally clean.
00:02:53Our 12 bakers stand ready and eager to get into their very first bake.
00:03:05Hello bakers.
00:03:06Welcome to the happiest place on earth.
00:03:09My stomach.
00:03:12And in second place, the bake off shed.
00:03:14I'm Kel Wilson.
00:03:15This is Natalie Tran.
00:03:16And we know that you are ready to bake your hearts out.
00:03:19So, here's who you're doing it to impress.
00:03:22Tasty Rachel Koo.
00:03:24Pastry Darren Purchase.
00:03:28Welcome bakers.
00:03:29This is your time to shine.
00:03:31Let your creativity run wild.
00:03:33And enjoy every single moment we have together.
00:03:37I am so delighted to be back in the shed with all of you.
00:03:40There's always a little bit of magic in the air.
00:03:43And I can't wait to see what you all create with it.
00:03:46In just 10 weeks, one of you will earn the title of Australia's best amateur baker.
00:03:51And you'll also walk away with the ultimate baker's kitchen from Smeg.
00:03:54I mean hopefully not literally walk away because kitchens are very heavy.
00:03:58Especially the ovens.
00:03:59And we would love to help.
00:04:00But we've got that seat.
00:04:02We're so busy.
00:04:06Alright bakers.
00:04:07It's week one and you know what that means.
00:04:10Cake.
00:04:11Rachel and Darren would like you to make your signature pull apart cake.
00:04:16A pull apart cake is made of multiple cupcakes arranged and decorated in an overall design.
00:04:21That can be separated into individual portions.
00:04:24Kind of like us.
00:04:25Well like.
00:04:26Kind of like us.
00:04:28Alright bakers.
00:04:29You have two and a half hours to make your signature pull apart cake.
00:04:35On your marks.
00:04:37Get set.
00:04:38Bake!
00:04:39So to be in the shed today is kind of surreal.
00:04:47Like I mean I just saw this on TV and stuff and now like I'm here.
00:04:51Like in reality.
00:04:54Pull apart cake.
00:04:55It's not a kids cupcake baking session.
00:04:57You want to make something amazing in terms of looks but also think about the flavours.
00:05:03I don't like to add any extract to my bakes ideally.
00:05:06And you also have to think the visual aspect.
00:05:09I'm hoping some of the bakers surprise us with an interesting filling.
00:05:14I'm going to start off making my salted caramel because it needs time to cool down before it goes in the cake.
00:05:20So fingers crossed that I can get it okay today.
00:05:23You never get a second chance to make a first impression.
00:05:26That's especially true in the shed.
00:05:29I'm good.
00:05:30I'm in the bake off shed.
00:05:31How can I not be good?
00:05:32Whoops.
00:05:33Got a stalk.
00:05:35I'm looking forward to the bakers to really show us what they can do.
00:05:39I want originality, I want style and I want delicious cupcakes.
00:05:48So far so good.
00:05:49So far so good.
00:05:50First bake in the shed.
00:05:53Hi Adrian.
00:05:54Hi.
00:05:55How's it going?
00:05:56Good.
00:05:57How's it going for you?
00:05:58I am excited, nervous, stressed, sweating.
00:06:01That's just me.
00:06:05What are you making?
00:06:06Today I am making a lovely little art palette and the cupcakes are going to be orange with a coconut macaroon base.
00:06:15Adrian's orange cupcakes will contain a macaroon base and marmalade surprise.
00:06:20Swiss meringue buttercream will create the palette and paint.
00:06:24Is there some sort of filling to this cupcake?
00:06:26I've done a quick marmalade and then I'll gouge out a little bit in the cupcake and fill it up with the marmalade.
00:06:30Okay, well don't take too much cake out.
00:06:32No, no, I'll leave it.
00:06:33I don't know.
00:06:34I'm just juicing oranges, getting the vitamin C in.
00:06:37So I'm going to make some of my classic orange cupcakes in the shape of a treble clef.
00:06:43I'm a singing teacher and musical director so I wanted to put a bit of that personality into my bakes.
00:06:53Elliot hits the high notes with his singing and his baking.
00:06:58His intuitive style makes the most of vibrant colours and flavours.
00:07:03His opening number will be an overture of orange in the cupcakes and orange blossom in the mascarpone cream cheese icing.
00:07:14Do you know, honestly, I feel like there's not enough orange in there.
00:07:17I'm going to do it. I'm going to put more orange in.
00:07:22Hi, Vicky.
00:07:23Hi, Vicky.
00:07:24That's your cupcake batter.
00:07:25It is, yes.
00:07:26What did I just see you pour in there?
00:07:27It was heated up milk and butter.
00:07:29Okay.
00:07:30I have a theory that if you put the hot into the cupcakes it actually gives it that extra rise and makes it really lovely and soft and fluffy.
00:07:38With a salted caramel filling, Vicky's vanilla cupcakes will use white chocolate buttercream to form her mermaid's tail.
00:07:46Oops.
00:07:48I warn you, I'm very messy.
00:07:50So right now I'm just adding all of the raspberries into the butter and I'm using a skewer to swirl them around so that you get a little bit of raspberry in every single bite.
00:08:01It is time to pipe the macaroons.
00:08:11Oh, my.
00:08:13That's great.
00:08:15That's great.
00:08:16It was about 1980 and I once saw some beautiful flamingos at the San Diego Zoo.
00:08:22I like to do things with animals so I thought it would be bright and pretty and, you know.
00:08:28Jill's keeping it classic with vanilla cupcakes and vanilla buttercream piped in pink swirls.
00:08:35First place going in the oven.
00:08:36Good luck, pink cupcakes.
00:08:39It's all up to you now, boys.
00:08:45Be good.
00:08:46Be Cuban.
00:08:48Now that the cupcakes are in the oven doing their little thing, I'm making the icing of white chocolate American buttercream.
00:08:54So hopefully I wow the judges with my yummy icing and good looks of the pull apart, not me.
00:09:03When she's not accessorising colourful outfits, Lorena loves to add colour to her bakes as well as plenty of personality to the table.
00:09:13Enjoy.
00:09:14Lorena's white chocolate cupcakes will contain fresh blueberries and be covered with a colourful buttercream icing.
00:09:21And your icing is made from what?
00:09:23It is American buttercream.
00:09:25Yeah, you do have to be careful with American buttercream though because it's quite sweet.
00:09:28Yes, we'll see what happens.
00:09:31Bakers, time flies when you're having stress.
00:09:34You are halfway through your bake.
00:09:36So my signature pull apart cakes today are in the shape of a shark.
00:09:39Sharks mean quite a lot to me.
00:09:41I've got a little one just on my bench right there.
00:09:43I have one at home as well.
00:09:44His name's Chompers and he was a gift from my husband.
00:09:47Ryan's looking to add some bite to his chai spiced cupcakes with a honey Swiss meringue buttercream shark.
00:09:55Your flavour combination sounds really great.
00:09:58You've just got to worry about making sure it's not too spicy.
00:10:01Yeah.
00:10:02Making sure that honey is nice and sweet.
00:10:05Good luck.
00:10:06Now let's check if they're cooked.
00:10:09Yep, we are done.
00:10:11We are done.
00:10:13They have cracked but that's what buttercream's for.
00:10:17They're fine.
00:10:18They're saying I'm hot, delicious, ready and cooked.
00:10:22I might be the only person doing an eggless thing today, I don't know.
00:10:24But this cake is honouring my own hair journey and my confidence but also a tribute to everybody else in the world.
00:10:30Confidence but also a tribute to everybody else with kinky coily hair.
00:10:34Melissa will be filling her coffee infused chocolate cupcakes with a raspberry compote.
00:10:40Then covering it all in dark cocoa buttercream hair.
00:10:44Eggs are usually used in cupcakes for aeration.
00:10:47Are you sure that these cupcakes are not going to be too dense without eggs?
00:10:51I am relying on science today and that is my bicarbonate of soda and vinegar mixture.
00:10:56And I'm assuming and hoping and praying that it lifted it enough without the egg.
00:11:00Sounds good.
00:11:01It's like an edible science experiment really.
00:11:03I'm going to get a t-shirt printed with I'm relying on science.
00:11:13How are you going?
00:11:14Yeah, good.
00:11:15Are your cakes in, out?
00:11:16They're out.
00:11:17They're in the fridge cooling.
00:11:18Yep.
00:11:19My curd's going well.
00:11:21I'm just hoping that it thickens up nicely.
00:11:23When I was a kid, I used to play with clay a lot.
00:11:27And I really enjoyed just making shapes out of them.
00:11:30So I'm going to be making a Kamaian feast.
00:11:32It's a type of communal dining where we put everything in banana leaves.
00:11:37And then we just share the food using our hands without cutlery.
00:11:41Arvin's Kamaian feast will consist of chocolate cupcakes under a coffee buttercream banana leaf.
00:11:47Adorned with walnuts and fondant food.
00:11:50Arvin, what are you doing right now in the fondant?
00:11:52So this would be the rice.
00:11:54So I'm just trying to give it texture.
00:11:56And the other food elements will go on top of it.
00:11:59Good luck.
00:12:00It looks like you've got everything under control.
00:12:02Hopefully.
00:12:03Yeah, no, you'll be fine.
00:12:06I'm having heaps of fun.
00:12:07You know, a little bit stressful.
00:12:09Usually at home I tend to just, you know, wander around the kitchen, work until it's done.
00:12:13But can't really do that here.
00:12:15So we'll figure it out.
00:12:18As our youngest baker, 16-year-old Molly breaks up study with bakes.
00:12:23Her amazing creations being enjoyed by the whole family.
00:12:28Hoping to impress with a passion fruit curd inside raspberry swirled cupcakes,
00:12:33Molly's Swiss meringue buttercream is to be topped with hand-piped decorations.
00:12:38Molly, tell us about the holes that you've cut out of your delicious looking cupcakes.
00:12:42I'm going to fill them with the curd.
00:12:43So hopefully you'll bite into it, you'll get a bit of the cupcake,
00:12:46bit of the raspberry, bit of the curd, bit of the buttercream.
00:12:48It's planned anyway.
00:12:49So you're a youngest baker.
00:12:51Yes.
00:12:52You may not know this, but this is called host tax.
00:12:55So I'll just take that.
00:12:58Good luck, Molly.
00:13:00Good luck, Molly.
00:13:01Bunionuts, my absolute favourite bush sucker.
00:13:04Because you can have it sweet, savoury, boiled, mashed, roast.
00:13:07So they're not really like a nut.
00:13:09It's more like starch.
00:13:10You can chuck them on pull-apart turtle cakes.
00:13:15Jaden's combining desert oak and tamarind with a range of indigenous ingredients
00:13:20to create his unique turtle design.
00:13:23I'm going to caramelise some wattle seeds, sugar bag honey, macadamias and bunionuts,
00:13:28and they're going to go on the top.
00:13:29And I'm going to do my best to make him look like a double stacked,
00:13:32fluffy, creamy little delicious turtle.
00:13:36Raspberry filling.
00:13:38Breathe, Melissa, breathe.
00:13:40My salted caramel scent is not quite as set as I'd like it to be.
00:13:44I'm pretty happy with those cupcakes with the marmalade.
00:13:47Hopefully I can start decorating if everything's cool enough.
00:13:50My curd's a little bit runnier than I was wanting it to be,
00:13:54but I know the flavour's there and the textures are there
00:13:57and I think it's still going to taste good.
00:13:59So I'm happy.
00:14:00Yeah, I'm happy.
00:14:02Combining coconut, blueberries and almond flakes for texture,
00:14:06Dimi is also filling her cupcakes with a lemon curd.
00:14:09Buttercream flowers will then bring the field to life.
00:14:13The easiest part of my bake today is going to be piping all my buttercream roses.
00:14:17I don't know if I'm going to get this done on time, but I'm going to try.
00:14:21So today I'm making my moonlight galaxy scene.
00:14:25It's like a really zesty lemon cupcake with raspberry coulis
00:14:29and a vanilla cream cheese icing.
00:14:31The lemon infused raspberry coulis will sit inside Jason's zesty lemon cupcakes,
00:14:37all covered by a lemon cream cheese icing.
00:14:40OK, OK, OK, OK, OK, yeah.
00:14:44Um, cool.
00:14:46I need to do my ganache.
00:14:49The key to piping a good flower is just making sure that you commit to it,
00:14:52otherwise it can look really messy.
00:14:54Are you piping straight onto the cupcakes?
00:14:56I am, yeah.
00:14:58Oh!
00:14:59I should have done that too.
00:15:00Bakers, my watch says you have half an hour left.
00:15:04Oh my God, 30 minutes.
00:15:06Which is weird because I don't know why it counts down.
00:15:10Why is it counting down?
00:15:12OK, it is make or break time.
00:15:15One chance to do this.
00:15:18I'm just going to keep adding more and more piping.
00:15:20Hello.
00:15:21Hi there.
00:15:22Um, what can I taste?
00:15:24So I've got some honey buttercream here.
00:15:26Just drink it straight.
00:15:27Like that?
00:15:28Yeah, you know you want to.
00:15:32It's so good.
00:15:38So right now I'm painting buttercream,
00:15:40which is a lot quicker and for me it's more interesting.
00:15:44I'm just putting some blueberries in his banya shell.
00:15:48Yours looks awesome.
00:15:51Not perfect, but passable.
00:15:54Am I behind?
00:15:55I think I'm fine.
00:15:56I'm fine.
00:15:58Nervous laughter.
00:16:01Flamingo legs.
00:16:03I'm happy with it, but I need to fill in all these gaps.
00:16:07I think I should be OK,
00:16:09but time is going faster than I expected it to.
00:16:12Bakers, you have two minutes left.
00:16:15Oh boy, OK.
00:16:25Final touches, Bakers.
00:16:30Quickly try and pipe as many as I can.
00:16:3210, 9, 8, 7, 6, 5, 4...
00:16:38This will hopefully fix everything.
00:16:403, 2, 1.
00:16:42You are done!
00:16:46Congratulations on your first bake in the shed.
00:16:49Bring on the next.
00:17:00Hey, Elliot.
00:17:01This looks fantastic.
00:17:02And it's in the shape of that treble clef.
00:17:04It's very joyful.
00:17:06You can feel the music popping out here.
00:17:10This feels really generous as I'm cutting through it.
00:17:16I really do like flavours that pack a punch
00:17:19and all of that orange zest has given this amazing vibrancy.
00:17:23I think using mascarpone was such a good idea
00:17:26because it balances out the sweetness of the cake.
00:17:29We're definitely singing your praises here, aren't we?
00:17:35This looks absolutely beautiful.
00:17:38Wow. Lots of filling in there, Demi.
00:17:44Demi, I love those blueberries.
00:17:46And then you've got that lemon.
00:17:48Those components really offset the sweetness of the icing.
00:17:51I would say you've been very generous with the lemon curd,
00:17:55which means the texture is quite soft.
00:17:57But you definitely nailed it with the flavours
00:17:59and the beautiful presentation.
00:18:03Arvind, you've got fish, watermelon, eggs and the rice.
00:18:07You definitely get that feeling of a feast.
00:18:10Yes.
00:18:13Wow, the coffee with the chocolate perfectly balanced.
00:18:16And then you get a little bit of that walnut coming through.
00:18:19It's divine.
00:18:21It's not just the flavour.
00:18:22You've really thought about this in terms of overall presentation.
00:18:25You should be proud of yourself.
00:18:27Now I can breathe.
00:18:28Yes!
00:18:31I think this is so cool.
00:18:33Melissa, the hair is so well textured with that piping.
00:18:36Yeah, thank you.
00:18:38Chocolate and raspberry really marry so well together.
00:18:42But you could have gone a bit heavier with the raspberry.
00:18:45I was a little bit worried that it was going to be brownie-like
00:18:48without the addition of the eggs, but it's nice and tender
00:18:51and it's really captured who you are in your very first bake.
00:18:55Really good.
00:18:57Jill, I've never tried a flamingo cake before.
00:19:00It doesn't taste like flamingo.
00:19:02OK.
00:19:03I wouldn't know what flamingo tastes like.
00:19:05Yeah.
00:19:06Well, that's a good thing.
00:19:07Yeah.
00:19:08Like lamb.
00:19:13Jill, the cake has a lovely soft crumb to it.
00:19:16It's not dry.
00:19:17But you probably could have got a better ratio of icing
00:19:20balancing out the cake.
00:19:22Although this is really delicious,
00:19:24it may be just a little bit too simple.
00:19:28Wow, this is so gorgeous with all your beautiful piping.
00:19:33It looks absolutely lovely.
00:19:41Molly, that passion fruit just explodes in your mouth.
00:19:45And then those pops of raspberries.
00:19:47You've really nailed it with the flavours.
00:19:51I like the texture of your cupcake.
00:19:53It was a nice even crumb all the way through.
00:19:56I don't think I was cooking things like this when I was 16.
00:19:59Oh, thank you.
00:20:00Jade and all of those amazing ingredients
00:20:03provide that distinct shell look.
00:20:09That nutty desert oak combined with the sweetness of the icing
00:20:13and then the tamarind on there, it tastes absolutely amazing.
00:20:17The cake's a little bit on the dense side,
00:20:20but the flavours are just outstanding.
00:20:22Thanks, guys.
00:20:23Well done, mate.
00:20:25Lorena, I love the colours you've picked.
00:20:27Definitely get the retro vibe.
00:20:29Thanks.
00:20:30I think I might try that wheel.
00:20:32Go for it.
00:20:33You've got a spear.
00:20:38It's so nice to get that berry pop in your mouth,
00:20:41but I can only spot one in my cake.
00:20:44And the icing, again, I would have wanted a little bit more.
00:20:47Yeah, the American buttercream is sweeter
00:20:49than some of the other icings and buttercreams,
00:20:51so you need those blueberries to offset that sweetness.
00:20:54Definitely take it on board.
00:20:57Just when you thought it was safe to step back in the Bake Off shed...
00:21:05..Ryan, the balance of those chai flavours are absolutely spot on.
00:21:09So well done.
00:21:11I have to say, it looks very dense,
00:21:13but actually when you bite into it, it is really light.
00:21:18That looks awesome.
00:21:19You can see all of those different colour paints on top.
00:21:24Oh, it pulls apart nicely.
00:21:30The orange marmalade has that lovely zing to it.
00:21:33You combine that with the coconut,
00:21:35you've got a winning combination there.
00:21:37Well done. Thanks.
00:21:38The texture of that, it's almost like an old-fashioned macaron,
00:21:41and it is absolutely delicious.
00:21:43Well done. Thank you. Thanks.
00:21:46There's definitely a sense of fun to this.
00:21:48Exactly how you imagine a mermaid tail to be.
00:21:53When we cut through that, we've got a lovely ooze,
00:21:56so that caramel is cooked to perfection in terms of consistency.
00:21:59Oh, thank you.
00:22:00Vicky, you definitely have a lovely saltiness to your caramel,
00:22:04but I think you could have cooked it a little bit longer.
00:22:08And there's the moon.
00:22:09There's the moon. It looks really striking.
00:22:12It has a very abstract feel, a bit Jackson Pollock with the splattery.
00:22:15Yeah, yeah.
00:22:16It certainly looks like that on your apron.
00:22:18I know. You don't need to mention that.
00:22:20Wow, look at that.
00:22:28I know that look.
00:22:29That's really great flavour.
00:22:31I love that tangy lemon.
00:22:33It really just smacks you around the mouth.
00:22:35And then you've got the raspberry,
00:22:37which doesn't compromise the texture of your cupcake.
00:22:40Ah, thank you.
00:22:41You had me at cream cheese icing.
00:22:43It has a tang to it, it's not too sweet,
00:22:46and it goes so well with that raspberry in there.
00:22:49Awesome. Thank you so much.
00:22:50It's such a relief that it's not a full moon,
00:22:52because when it's a full moon,
00:22:54Darren grows fur and he howls at the moon.
00:22:57He's not a werewolf, it just happens.
00:22:59He's got very weird behaviour.
00:23:01Oh!
00:23:03Well done, mate. Thanks.
00:23:04You definitely know when Darren likes something,
00:23:06and to get that positive feedback
00:23:09was such a great way to end this first day.
00:23:12The judges thought the ratio to cake and icing wasn't perfect,
00:23:16but that's something that can be worked on.
00:23:24Don't want to toot my own horn, but I think it's all right.
00:23:34BAKERS, IT'S TIME TO FACE YOUR FIRST TECHNICAL BAKE.
00:23:37THIS IS THE CHALLENGE WHERE ONE OF THE JUDGES
00:23:39SETS YOU A RECIPE YOU'VE NEVER SEEN BEFORE
00:23:41AND LEAVES OUT SOME OF THE INSTRUCTIONS.
00:23:43SORT OF LIKE WHEN RACHEL KOO SAYS,
00:23:45COME OVER ANYTIME,
00:23:46BUT THEY NEVER TELL YOU HER ACTUAL ADDRESS.
00:23:51TODAY'S TECHNICAL BAKE
00:23:52HAS BEEN SIT BY DETAIL-THEMED DARREN PURCHASE,
00:23:55OR AS WE KNOW HIM,
00:23:56PASTRY LORD DESTROYER.
00:23:58DARREN PURCHASE,
00:23:59PASTRY LORD DESTROYER.
00:24:01DARREN,
00:24:02HAVE YOU GOT ANY TIPS YOU'D LIKE TO GIVE THE BAKERS?
00:24:04HANDLE WITH CARE
00:24:06AND BOTTOMS UP.
00:24:08THANKS, DARREN.
00:24:09NOW, THE JUDGING FOR THE TECHNICAL BAKE IS BLIND,
00:24:11SO TO MAKE SURE THE JUDGES
00:24:12DON'T KNOW WHO'S BAKED WHAT,
00:24:13THEY'RE GOING TO BE HEADING OFF NOW.
00:24:15BYE.
00:24:16GOOD LUCK.
00:24:17GOOD LUCK, GUYS.
00:24:20NOW THE COAST IS CLEAR,
00:24:21I CAN TELL YOU
00:24:22THAT YOU'LL BE MAKING
00:24:23THE BEST BAKING
00:24:24YOU'VE EVER SEEN
00:24:25IN YOUR ENTIRE LIFE.
00:24:28NOW THE COAST IS CLEAR,
00:24:29I CAN TELL YOU
00:24:30THAT YOU'LL BE MAKING
00:24:31DARREN'S PASSION FRUIT CHIFFON CAKE.
00:24:34WHAT I CAN TELL YOU
00:24:35ABOUT A CHIFFON CAKE
00:24:36IS IT HAS A UNIQUE COOLING METHOD
00:24:38AND A LIGHT, MOIST CRUMB.
00:24:41COINCIDENTALLY,
00:24:42I ALSO HAVE A LIGHT, MOIST CRUMB
00:24:44IN MY CLEAVAGE
00:24:45AFTER MOST EPISODES
00:24:46OF BAKE OFF.
00:24:49I'M AN ENTHUSIASTIC EATER,
00:24:50BUT I LACK PRECEDENT.
00:24:53DARREN'S PASSION FRUIT CHIFFON
00:24:55IS DECORATED
00:24:56WITH A TORCHED SWISS MERINGUE
00:24:58AND A RICH PASSION FRUIT CURD.
00:25:00BAKERS,
00:25:01YOU HAVE TWO HOURS
00:25:02AND THIRTY MINUTES.
00:25:04ON YOUR MARK,
00:25:05GET SET,
00:25:06BAKE!
00:25:11SUPER EXCITED
00:25:12TO HAVE MY FIRST TECHNICAL TODAY.
00:25:15I'VE NEVER MADE
00:25:16A CHIFFON CAKE BEFORE,
00:25:17SO I'VE JUST GOTTA FOLLOW
00:25:18IT STEP BY STEP.
00:25:20I AM VERY NERVOUS.
00:25:21I NEVER READ A RECIPE
00:25:22IN FULL AT THE START
00:25:23AND I DID THAT
00:25:24AND NOW I'M
00:25:25EVEN MORE OVERWHELMED.
00:25:31RACHEL,
00:25:32THIS IS MY PASSION FRUIT
00:25:33CHIFFON CAKE.
00:25:34WOW,
00:25:35LOOK AT THIS.
00:25:36WHAT A STUNNER
00:25:37AND THE AROMA.
00:25:39THAT PASSION FRUIT,
00:25:40OH, SO DIVINE.
00:25:41YEAH,
00:25:42IT'S A CLASSIC BAKE
00:25:43AND IT'S CLASSIC FOR A REASON
00:25:44BECAUSE IT'S SO GOOD.
00:25:45THIS CAKE
00:25:46IS MADE UP
00:25:47OF A PASSION FRUIT
00:25:48CHIFFON SPONGE
00:25:49AND ON TOP,
00:25:50THIS SILKY SMOOTH,
00:25:51LIGHTLY TORCHED
00:25:52SWISS MERINGUE
00:25:53AND IT'S A FINISHED
00:25:54FRESH AND VIBRANT
00:25:55PASSION FRUIT CURD
00:25:56WITH FRESH
00:25:57PASSION FRUIT SEEDS
00:25:58ON TOP.
00:25:59SMELLS
00:26:00DIVINE.
00:26:01I REALLY WANTED
00:26:02TO TRY A SLICE.
00:26:03THIS FEELS
00:26:04SO LIGHT AND AIRY.
00:26:06IT LOOKS
00:26:07SUPER LIGHT AND AIRY.
00:26:08IT'S EVEN WOBBLING.
00:26:13IT IS
00:26:14LIKE EATING
00:26:15A CLOUD.
00:26:16AND THAT PASSION FRUIT
00:26:17IS SO FRESH
00:26:18AND VIBRANT.
00:26:19SO,
00:26:20WHAT DO THE BAKERS
00:26:21HAVE TO WATCH OUT FOR?
00:26:22OUR BAKERS
00:26:23NEED TO MAKE SURE
00:26:24THAT THEY'RE NOT
00:26:25TOO VIGOROUS
00:26:26WHEN THEY'RE FOLDING
00:26:27IN THEIR MIX.
00:26:28ANOTHER REALLY
00:26:29IMPORTANT PART
00:26:30IS THE ACTUAL TIN
00:26:31ITSELF.
00:26:32NORMALLY,
00:26:33FOR A CAKE,
00:26:34YOU WOULD GREASE
00:26:35THE TIN,
00:26:36BUT FOR THIS ONE,
00:26:37WE DON'T WANT THEM
00:26:38TO GREASE IT AT ALL.
00:26:39AS THE CAKE RISES
00:26:40IN THE OVEN,
00:26:41IT'S GOING TO STICK
00:26:42TO THE SIDES
00:26:43OF THE CAKE TIN
00:26:44AND THAT'S GOING
00:26:45TO HELP FORM
00:26:46LOADS OF AIR
00:26:47INSIDE OF THAT SPONGE.
00:26:48YOU'VE DEFINITELY
00:26:49PICKED OUT SOMETHING
00:26:50FOR OUR FIRST
00:26:51TECHNICAL CHALLENGE.
00:26:52WE NEED TO FIND OUT
00:26:53EXACTLY HOW GOOD
00:26:54THEY ARE.
00:26:55TRUST YOU'VE GOT,
00:26:56ELLIOT.
00:26:57TRUST YOU'VE GOT.
00:26:58It smells great
00:26:59with all this passion fruit.
00:27:00A chiffon cake
00:27:01is meringue-based,
00:27:02so that will add
00:27:03a lot of air,
00:27:04not make it too dense
00:27:05or anything.
00:27:06I'm folding the meringue
00:27:07into the cake batter
00:27:08and I'm just reminding
00:27:09myself to do it gently.
00:27:10You can't mix it
00:27:11too much
00:27:12because it's going
00:27:13to be too thick.
00:27:14So I'm going to
00:27:15mix it a little bit
00:27:16and then I'm going to
00:27:17add a little bit
00:27:18of water.
00:27:19You can't mix it
00:27:20too much because
00:27:21then you deflate
00:27:22the whole thing,
00:27:23but you just need
00:27:24to mix it enough
00:27:25that the white is gone.
00:27:26I'm giving this more
00:27:27love than my own
00:27:28dog back home.
00:27:29No, I'm joking.
00:27:30It's a double joke.
00:27:31TOUR GUIDE
00:27:32AND PROUD
00:27:33YORTA YORTA MAN
00:27:34JADON LOVES
00:27:35FORAGING FOR
00:27:36BUSH INGREDIENTS.
00:27:37Get some
00:27:38little nulli-peak base.
00:27:39WHICH HE
00:27:40INCORPORATES
00:27:41INTO HIS BAKES.
00:27:42It's my first time
00:27:43doing an ungreased
00:27:44cake into a tin,
00:27:45on purpose.
00:27:46I'm pouring the
00:27:47batter into an
00:27:48ungreased tin.
00:27:49So as the cake
00:27:50grows up the side
00:27:51of the pan,
00:27:52it's got to hang
00:27:53onto something.
00:27:54If you grease it,
00:27:55it's got nothing
00:27:56to hang onto.
00:27:57I always stick a bit
00:27:58of paper in the bottom.
00:27:59I don't grease it,
00:28:00but that helps
00:28:01it come out of
00:28:02the bottom.
00:28:03WHEN JILL'S
00:28:04NOT CHASING
00:28:05HER GRANDKIDS,
00:28:06SHE CAN BE
00:28:07FOUND WHISKING
00:28:08UP A STORM
00:28:09IN HER KITCHEN.
00:28:10My favourite place.
00:28:11CREATING
00:28:12INTRICATE BAKES
00:28:13FOR ALL OF
00:28:14US.
00:28:15On the cake.
00:28:16Thank you, darling.
00:28:17I'm pretty happy
00:28:18with that.
00:28:19This is just to
00:28:20get any of the
00:28:21small air bubbles
00:28:22out.
00:28:23So here we are
00:28:24swirling.
00:28:25If there are
00:28:26big air pockets
00:28:27inside of it.
00:28:28Yeah, when you
00:28:29cut the cake,
00:28:30you'll just have
00:28:31a sad big hole
00:28:32in there.
00:28:33Yep,
00:28:34it looks light
00:28:35and airy.
00:28:36You don't want
00:28:37to bang it too much.
00:28:38Alright,
00:28:39we are going
00:28:40into the oven
00:28:41and we're going
00:28:42to bake
00:28:43our first
00:28:44cake.
00:28:45Alright,
00:28:46we are going in.
00:28:47Okay,
00:28:48in the middle.
00:28:49Just gotta put
00:28:50the timer on.
00:28:51Okay.
00:28:52So I've just
00:28:53put my batter
00:28:54into the oven
00:28:55and I'm about
00:28:56to start on
00:28:57the passionfruit curd.
00:28:58I love making
00:28:59curds,
00:29:00I love making
00:29:01custards.
00:29:02I love passionfruit.
00:29:03I'm a fruity
00:29:04passionate man.
00:29:05I love to whisk.
00:29:06Being a nurse
00:29:07is very stressful.
00:29:08Whenever I bake,
00:29:09it gives me
00:29:10some space
00:29:11to just breathe
00:29:12and free my mind
00:29:13from work
00:29:14and other things.
00:29:15Outside of work,
00:29:16Arvind loves
00:29:17sharing food
00:29:18with his friends,
00:29:19relaxing with
00:29:20his best mate
00:29:21Mathu,
00:29:22and crafting
00:29:23vivid bakes
00:29:24incorporating
00:29:25punchy flavours.
00:29:26You gotta whisk it,
00:29:27whisk it good.
00:29:28How are we going?
00:29:29Oh,
00:29:30we're getting
00:29:31there,
00:29:32I think.
00:29:33The curd
00:29:34is looking
00:29:35pretty thick,
00:29:36no big lumps
00:29:37or anything.
00:29:38Fingers crossed,
00:29:39I'll pop it
00:29:40in the fridge
00:29:42Bakers,
00:29:43you're at the point
00:29:44that I usually
00:29:45doze off
00:29:46in an action film.
00:29:47You are
00:29:48halfway.
00:29:51That is
00:29:53wonderful.
00:29:55Nice.
00:29:58Straight upside down
00:29:59so that the weight
00:30:00of the top of the cake
00:30:01gently comes out
00:30:02of the tin
00:30:03and you don't end up
00:30:04squishing out
00:30:05all of that air
00:30:06you've made.
00:30:07I'm going to
00:30:08put this
00:30:09in the fridge
00:30:10so that the air
00:30:11you've made.
00:30:14Hello Elliot.
00:30:15Hello.
00:30:16Hello Elliot.
00:30:18I've heard that
00:30:19if you sing a recipe
00:30:20you'll understand it better
00:30:21so can you sing it for us?
00:30:22So the next bit
00:30:23we're going to make
00:30:24is the Swiss meringue.
00:30:25In a metal bowl
00:30:26combine the egg,
00:30:27white sugar
00:30:28and cream of tartar.
00:30:29Whisk by hand
00:30:30for 30 seconds
00:30:31and combine well.
00:30:36So we're doing
00:30:37the Swiss meringue.
00:30:38It has to reach
00:30:3960 degrees.
00:30:41This is big whisk energy
00:30:42right here.
00:30:43First technical
00:30:44I've got to bring
00:30:45some big whisk energy.
00:30:46They take ages.
00:30:47Yeah it does take ages.
00:30:52What are you...
00:30:53I'm just really
00:30:54intimidated by the size
00:30:55of your whisk.
00:30:56The true game of patience.
00:30:57I'm going to leave you to it
00:30:58because it looks
00:30:59important and hot.
00:31:01Which is also
00:31:02what I look like.
00:31:06Bakers
00:31:07you have 30 minutes
00:31:09Gently, gently.
00:31:11Run a small
00:31:12cranked spatula
00:31:13around the inside
00:31:15of the cake tin.
00:31:16Avoid tearing the cake.
00:31:18Mmm
00:31:19not so sure about that.
00:31:21Let's hope and pray
00:31:22that I can make a cake
00:31:23that Darren's
00:31:24going to be impressed with.
00:31:25What are you doing?
00:31:26We're bottomsing up.
00:31:27This is bottomsing up?
00:31:28This is bottomsing up.
00:31:29Well I have answered
00:31:30some DMs incorrectly.
00:31:34Okay, order.
00:31:35It's a bit crumbly.
00:31:36Oh!
00:31:38Yours has risen
00:31:39so much more than mine.
00:31:40I don't think I put
00:31:42baking powder in.
00:31:44It looks good.
00:31:46This is so bad.
00:31:48It looks very light,
00:31:49very airy
00:31:50so hopefully it tastes okay.
00:31:57Oh no.
00:31:59A big hole in it.
00:32:0110 minutes bakers
00:32:02you have 10 minutes remaining.
00:32:07Pipe 8 meringue rosettes
00:32:09approximately 5 centimetres in size
00:32:11around the top of the cake.
00:32:16All this piping.
00:32:18So much piping.
00:32:20It's a veritable pipe band
00:32:21Natalie.
00:32:26Whoops, a little bit band.
00:32:29How many times
00:32:30do you have to burn things
00:32:31intentionally?
00:32:32Pipe dots of passion fruit curd
00:32:34onto the centre of each rosette.
00:32:36I'm a little worried
00:32:37that my curd
00:32:38might be too runny.
00:32:39Final touches bakers.
00:32:44Who wants less?
00:32:455
00:32:464
00:32:473
00:32:482
00:32:491
00:32:50Turn left.
00:32:52You did it.
00:32:54Two hands is fine.
00:32:55Yes.
00:32:57Bakers could you please
00:32:58bring your chiffons
00:32:59up to the table.
00:33:07Beep, beep, beep.
00:33:19Bakers
00:33:20first technical challenge
00:33:22and we set you
00:33:23a bit of a tricky task
00:33:25but I have to say
00:33:26this is absolutely fantastic.
00:33:29And the meringue
00:33:30I love.
00:33:31I think they're like
00:33:32little nipples.
00:33:33Yes.
00:33:37It's not that kind of show
00:33:38Rachel.
00:33:40Right Rach,
00:33:41shall we get into this?
00:33:42Don't need to ask me twice.
00:33:43OK.
00:33:45Well look at this
00:33:46for a first one.
00:33:47Absolutely fantastic.
00:33:49It's really tall
00:33:50so lots of air
00:33:51inside that chiffon.
00:33:53But there are a couple
00:33:54of irregular pieces
00:33:55of cake
00:33:56slightly around the edge.
00:33:59Let's get into it.
00:34:01Feels really soft.
00:34:08The first thing
00:34:09that I get
00:34:10is that hit of passion fruit
00:34:11because there's so much
00:34:12drizzled on the top
00:34:13but the meringue
00:34:14is nice and smooth
00:34:15and the curd
00:34:16has also got body
00:34:17so it's not falling
00:34:18all over the place.
00:34:19Overall
00:34:20this baker's done
00:34:21a really good job.
00:34:22Moving on.
00:34:25This looks like
00:34:26it's been well torched
00:34:27on top.
00:34:31Fantastic texture of cake
00:34:33but maybe
00:34:34that's a little bit
00:34:35too toasty
00:34:36because it's kind of
00:34:37taken away
00:34:38from the vibrancy
00:34:39of that passion fruit.
00:34:40I have to disagree.
00:34:41I like the toastiness
00:34:42on that.
00:34:46OK.
00:34:47Number three.
00:34:48Wow this looks
00:34:49tremendous.
00:34:51Feels really nice to cut.
00:34:52It's not dragging
00:34:53in any way.
00:34:54Everything
00:34:55that you'd want
00:34:56in a chiffon sponge
00:34:57is inside this cake.
00:34:58Light
00:34:59tender
00:35:00great smack
00:35:01of passion fruit
00:35:02flavour as well.
00:35:03This baker
00:35:04has ticked
00:35:05all the boxes.
00:35:06It's got
00:35:07that airiness
00:35:08it's got that
00:35:09wobble
00:35:10that jiggle
00:35:11you want.
00:35:12Very much like yours.
00:35:13On to the next.
00:35:14The baker
00:35:15has struggled
00:35:16a little bit
00:35:17with the meringue
00:35:18because it's not shiny.
00:35:19It's got that
00:35:20wobble
00:35:21that jiggle
00:35:22you want.
00:35:23Again,
00:35:24because it's not shiny.
00:35:27The cake
00:35:28itself
00:35:29is not quite
00:35:30as airy
00:35:31as some of the other ones.
00:35:32Next one.
00:35:33Yep.
00:35:36The passion fruit
00:35:37curd is a little
00:35:38bit runny
00:35:39but this is
00:35:40a fantastic effort.
00:35:42Love the
00:35:43tall meringue
00:35:44on top of this.
00:35:45Look at the attention
00:35:46to detail
00:35:47with the passion
00:35:48fruit seeds.
00:35:49It is quite compact, which makes for a very dense but still delicious cake to eat.
00:35:58Yeah, it could have been overhandling on the folding or even tapping the tin, and that's
00:36:02what's given it the heavy texture that we have.
00:36:06On to the next cake.
00:36:08Ticking all the boxes, all the elements are there.
00:36:14Just not enough passion fruit curd on there.
00:36:17It's a really great flavour inside the cake.
00:36:20Moving on.
00:36:21Wow, nice and tall.
00:36:26Really great passion fruit flavour, it's just a shame that there are a few chunks missing.
00:36:32Quite rough around the edges, and the meringue is a little bit flat.
00:36:39All of the elements are there, but with the curd and with the meringue, it could have
00:36:43been a little bit more generous.
00:36:47Wow, this looks pretty, doesn't it?
00:36:49I love these really neat passion fruit drippings on the side.
00:36:58Love the texture of that sponge, and the meringue is really well made as well.
00:37:03And the curd with the passion fruit, really, really wonderful.
00:37:08On to the next.
00:37:10This looks fantastic.
00:37:12It's slightly curved, possibly the weight of it has compacted it.
00:37:15Maybe it was de-moulded a little bit too warm.
00:37:19Unfortunately, with that amount of meringue missing, that passion fruit is just not coming
00:37:25through enough.
00:37:26All right, Darren, the last one.
00:37:29It's got a great colour, but I can see some patches.
00:37:39The curd is delicious, but I wanted it to be cooked out more because it's just a little
00:37:44bit runny.
00:37:45But the texture of that cake, great, and really pleasant mouthfeel.
00:37:51It's now time for the judges to rank the cakes from best to not so best.
00:37:58So in 12th position, whose bake is this?
00:38:04Jayden, the texture of the cake was a little bit dense, but I loved your piping.
00:38:11In 11th place, whose was this one?
00:38:14Mine.
00:38:15Christina, it really was pretty.
00:38:17The cake was a bit dense, and I wanted more passion fruit curd.
00:38:22So in 10th place, Ryan.
00:38:25In ninth, Vicky.
00:38:27Eighth, Melissa.
00:38:28In seventh, well done, Demi.
00:38:30Sixth place, Elliot.
00:38:32Fifth, well done, Jill.
00:38:33In fourth, Molly.
00:38:35In third place, Jason.
00:38:38Awesome effort, mate.
00:38:40And in second place, who's this?
00:38:47Arvind!
00:38:49Fantastic bake.
00:38:52Which, of course, means in first position, Adrian, well done.
00:38:57Woo-hoo!
00:39:01Adrian, have you made a chiffon before?
00:39:03Once before.
00:39:04Well, you're a quick study because this was absolutely fantastic.
00:39:08Loved the height, I loved the tang.
00:39:10Well done.
00:39:11Thank you so much.
00:39:12Thanks.
00:39:13I cannot believe I got first place in the technical.
00:39:14That is absolutely mind-blowing.
00:39:16I'm just happy that I got to bake something that I've never even heard of.
00:39:19But for the showstopper, I'm really, really excited and I know how to style my stuff my way.
00:39:24Welcome back, bakers, to your final and most important challenge of the week, the showstopper.
00:39:42Rachel and Darren would like you to make an epic birthday cake for yourself.
00:39:48So the cake that you create should be the one that the people who know you the best
00:39:54would have at the centre of your table.
00:39:56The cake that, if your people do know you the best,
00:39:59would be carried in by a smiling, lightly oiled Daniel Craig.
00:40:06This epic cake should be a minimum of two tiers, use flavours that you love,
00:40:10and be beautifully decorated.
00:40:12Judges, any advice?
00:40:14Bakers, think about all of the elements that will make your cake stand out and be memorable.
00:40:20We want the showstopper to be epic, delicious, and tell us about you as a person.
00:40:27Bakers, you have four hours to create your epic birthday cakes.
00:40:32On your marks, get set, bake!
00:40:42I'm feeling on top of the world.
00:40:44I love birthdays in general and now I get to make my favourite cake.
00:40:48Just making the Zumbami tea, which gives off like a lemony vanilla scent to infuse into my cake.
00:40:54240 grams, perfect.
00:41:02Darren, it's so fantastic to be back in the shed again,
00:41:05seeing all the bakers, slightly nervous but also really revved up to show us what they can bake.
00:41:11I know, it's such a special place and we've got a new group of really enthusiastic bakers.
00:41:18Six.
00:41:19So Adrian really showed us his creativity with the paint palette.
00:41:22I love the splatters.
00:41:23And he also came first in the technical.
00:41:26That chiffon cake was light as a cloud and finished to a really high standard.
00:41:32I'm just hoping that all the elements come through together for me today.
00:41:36And Molly, she's only 16.
00:41:38The bakes she's doing are amazing and she really is so passionate.
00:41:43Yeah.
00:41:44Jill, I think, is playing it a little bit safe.
00:41:47She's a strong baker, but her flamingo, it was a bit simple,
00:41:51so she needs to push the boat a bit more.
00:41:53You know, I'm a bit of a showstopper myself, so a pretty safe bet with me and cakes.
00:41:59We do need to talk about Jaden.
00:42:01He is so creative and I'm learning so much in terms of all these amazing flavours
00:42:07that I've never tasted before.
00:42:09So these are all native Australian ingredients.
00:42:11We've got the desert lime, the lemon aspic, and then I've got coconut,
00:42:15which people actually don't realise is native to Australia.
00:42:17Yeah, his flavours are exciting, but unfortunately in the technical,
00:42:21he didn't quite pull off the texture of that sponge that we were looking for.
00:42:25But you're never so behind that you can't turn it around
00:42:28if you do really well in the showstopper.
00:42:30I'm so excited to see what they bake.
00:42:34There's lots of unfamiliar things in the shed, but the Smeg mixer,
00:42:37I have this one at home.
00:42:39The only difference is this one is nice and new and clean.
00:42:43Hello.
00:42:44Dimi, tell me about your cake.
00:42:46So, I'm making a Sri Lankan-inspired carrot cake.
00:42:49I really like carrot cake.
00:42:51You've done your homework.
00:42:52I know.
00:42:54With alternating cream cheese and cardamom caramel-filled layers,
00:42:58Dimi's Sri Lankan-spiced carrot cake will also be decorated
00:43:02with macarons and wafer flowers.
00:43:05You're definitely not making it easy for yourself.
00:43:07Not only are you making cake, you're going to make macarons on top of that.
00:43:11He will be getting that fine balance of making it rich with the spices,
00:43:15but not overpowering it.
00:43:17Fingers crossed.
00:43:18Yeah.
00:43:19I started baking several years ago,
00:43:21but only got really serious about it late last year.
00:43:25So, hopefully, my birthday cake shows the growth
00:43:28in this journey of making cakes.
00:43:31Arvind's vanilla sponge will include a raspberry jam,
00:43:34cream cheese frosting, white chocolate ganache,
00:43:38and be decorated with edible flowers.
00:43:40Have you got enough time to do all that?
00:43:42That's one of my worries, the timing.
00:43:44So, I'll just start and then just build on whatever time allows me to.
00:43:49Arvind, I'm so worried that you don't have enough batter.
00:43:52That's not enough.
00:43:53Can we get a larger bucket?
00:43:56This is actually a favourite cake of mine.
00:43:58Normally, if I was at home, I would do this
00:44:00and it would literally go everywhere
00:44:02because I'd just shove it all in one bowl.
00:44:04But I'm trying for less mess in the theory that that means less chaos.
00:44:07Vicky's chocolate cake will bring the razzle
00:44:09with raspberry buttercream,
00:44:11while the white chocolate raspberry shards add the dazzle.
00:44:14I love making cakes. It's my favourite thing.
00:44:17And I've chosen something that's bright, big and fabulous.
00:44:20Go big or go home, hey?
00:44:24Hello, Elliot.
00:44:25Hello, Ellia. How are you?
00:44:27I'm good. How are you?
00:44:28Making a total mess.
00:44:30What flavours have you got going on?
00:44:32So, I'm going for a pistachio cake.
00:44:36And I've just taken some inspiration from my great-granddad.
00:44:39He was, like, a master icer.
00:44:41Look at that. Don't make cakes like that these days.
00:44:44So, mine is going to look nothing like this.
00:44:48As well as using fresh raspberries
00:44:50and lemon Swiss meringue buttercream on the inside,
00:44:53Elliot's pistachio cake will also contain kefir in the batter.
00:44:58Kefir is just like a fermented milk
00:45:00and it's very good for your gut health.
00:45:02So, you can stay healthy with some kefir in your life.
00:45:05OK, so I'm going to put them all in, all six.
00:45:17Bakers, you're halfway there!
00:45:19Two hours to go!
00:45:21I'm really far behind.
00:45:23So, I'm just folding in the last bit of milk into the batter
00:45:27because I don't want to overdo it like I did yesterday.
00:45:30Jayden's vanilla sponge will be decorated
00:45:32with a mix of desert and finger limes,
00:45:34macadamias and a toasted coconut buttercream
00:45:37to represent his connection to country.
00:45:39So, I like to bring a lot of different things together
00:45:42and see what I can create out of that.
00:45:44I see that as alchemy.
00:45:46When we share a cake like this at my birthday,
00:45:48that brings us together, that's also alchemy.
00:45:53I would say that this is my ultimate birthday cake.
00:45:55I actually used some of these flavours
00:45:57in my birthday cake not long ago
00:45:59and I think it's a really fun decoration as well.
00:46:02Not content with fillings of coffee buttercream,
00:46:05coconut caramel and chocolate crackle,
00:46:08Molly is also crafting rice paper and ice malt decorative sails.
00:46:13We love chocolate crackle.
00:46:15They've got to be crunchy, though.
00:46:17I'm a bit worried because it might go soggy
00:46:19but hopefully there's enough chocolate
00:46:21that it'll kind of insulate it.
00:46:23Yeah.
00:46:24Just, yeah, praying to the cake gods that it all goes well.
00:46:26Right now I'm making raspberry jam,
00:46:28which is the filling of the cake.
00:46:31I'm getting the air bubbles out of my macarons.
00:46:34Hubble bubble.
00:46:36It's pineapple jam.
00:46:38Just trying to get it nice and thick.
00:46:43I don't really have time but I need more coffee flavour
00:46:45for the espresso ganache.
00:46:47There's a lot of coffee in this cake.
00:46:49And chocolate.
00:46:50And I just wanted to make it a little bit more interesting
00:46:52so I threw in orange.
00:46:54Jason's bold espresso chocolate ganache
00:46:56will sit between layers of orange chocolate cake.
00:46:59The Swiss meringue buttercream will be decorated
00:47:01to represent his two favourite countries.
00:47:05If it's stacked and ready and I have, like, 30 minutes
00:47:07to do all the painting,
00:47:09that'll be enough, maybe.
00:47:11I want more than 30 minutes.
00:47:18That one's ready.
00:47:20Excellent.
00:47:22Let those cool for five minutes and then they'll go on the fridge.
00:47:25I'm just making sure that's not overdone
00:47:27and then they'll be ready to come out of the tins.
00:47:33Great.
00:47:35These are going to make amazing cacti cake.
00:47:38Being the crazy cacti lady.
00:47:40I love succulents.
00:47:42Marina's succulent chocolate cake
00:47:44will be filled with a chocolate and coconut ganache.
00:47:47Painted fondant will then create the cactus look.
00:47:51I shouldn't be doing this with a warm cake.
00:47:53I'm risking it.
00:47:56It'll be fine. It's my birthday cake.
00:47:58Now I have to use math.
00:48:03Smells like orange.
00:48:06It's still so hot in the middle.
00:48:08So I've just got to be patient.
00:48:10I'm coming over.
00:48:14So these are my handcrafted doughnuts.
00:48:17Just piping them into the moulds
00:48:19and then I'll level them out with a spatula before baking them.
00:48:22Ryan's cinnamon and nutmeg cake
00:48:24will contain a strawberry and rhubarb jam
00:48:26enhanced with Davidson plum.
00:48:28Glazed cake doughnuts will adorn the outside.
00:48:32You've got three fruits in there
00:48:34and you've also got all these different spices.
00:48:36They're not going to be too confused?
00:48:38I don't think they'll be confused at all.
00:48:40The strawberry adds the sweetness,
00:48:42the rhubarb and the Davidson plum work together
00:48:44and I've got Davidson plums there to push the rhubarb.
00:48:48Bakers, you have one hour
00:48:50to finish your tax returns.
00:48:52Or to finish your bakes, up to you.
00:48:54OK, can I assemble a whole cake in an hour?
00:48:57How are we looking?
00:48:59All my chocolate is set,
00:49:01so I'm just hoping that everything cools down in time.
00:49:03How about you?
00:49:05Fillings are done, I'm moving on to sails.
00:49:07Sails?
00:49:09Sail, like isomalt and everything for the sides.
00:49:13I've got balls going up against isomalt sails.
00:49:15OK, sure.
00:49:17Adrian's limoncello-soaked vanilla sponge
00:49:19will be filled with a raspberry and lemon curd.
00:49:21Toasted Swiss meringue buttercream
00:49:23and tempered chocolate
00:49:25round out this design.
00:49:27Now that the cakes are cool,
00:49:29I can actually start filling and decorating them,
00:49:31which is great.
00:49:33So we are levelling to the best of our abilities.
00:49:35Maybe I should get down to sea.
00:49:37Actually, that's much worse.
00:49:41I'm just going to cut them in half
00:49:43so I can have lots of luscious filling.
00:49:46Hoping I'm cutting
00:49:48relatively even.
00:49:54It is still warm in the middle,
00:49:56but not warm enough that it will matter.
00:50:00Brimming with pineapple jam,
00:50:02Jill's vanilla cake will also be infused with rum.
00:50:04She'll use fondant decorations
00:50:06to create a tropical beach scene.
00:50:10I'm a bit of a beach boys fan,
00:50:12I'm a groupie.
00:50:14You will get so many good vibrations
00:50:16from the rum in this.
00:50:20They've set nicely.
00:50:22Now I've got to decide how high this thing is going to be.
00:50:24So at the moment I'm just trying to mould
00:50:26the silicone mat so the isomalt
00:50:28sets in kind of a folded sail shape.
00:50:30Bit of a waiting game,
00:50:32but we'll get there.
00:50:36So this will be my cacti.
00:50:38Probably a little bit shorter than what
00:50:40I would really like.
00:50:44I'm going to make
00:50:46lots of fondant flowers to make you feel
00:50:48like you're on the beach, but I don't know
00:50:50how high to go with this.
00:50:52I'm making my elephant out of modelling
00:50:54chocolate for my Zumbani
00:50:56and white chocolate cake.
00:50:58Melissa's Zumbani tea
00:51:00infused cake and buttercream
00:51:02form the base for her homage to Zimbabwe,
00:51:04topped with a painted
00:51:06gold chocolate elephant.
00:51:08So I'm putting an elephant because
00:51:10it represents strength, wisdom,
00:51:12intelligence, and more importantly
00:51:14for me, the ability
00:51:16to push through obstacles.
00:51:22Surprise! It's your birthday!
00:51:24I got you 30 minutes!
00:51:2630 minutes left!
00:51:28You're so nice, Kal.
00:51:30You're so great.
00:51:32I've got my coconut caramel, my coffee buttercream
00:51:34and then some chopped crackles sprinkled on top.
00:51:36So hoping that it all comes together.
00:51:38I'll definitely get doughnuts on the cake
00:51:41because I've got a few here, but I want more.
00:51:43It needs to be exploding.
00:51:45It's leaning.
00:51:47Don't lean on me, baby.
00:51:49Look, this is fine.
00:51:51This is fine.
00:51:53I have some bulging curd out the side, so now
00:51:55I'm just trying to patch it up with some buttercream.
00:51:57The floodgates had opened
00:51:59and the flood was lemon flavoured.
00:52:01Gosh, it's so soft.
00:52:06This looks very exciting, Lorena.
00:52:08Thank you!
00:52:10Let's keep icing all day.
00:52:12Let's keep icing all day.
00:52:14Let's keep icing all day.
00:52:16Let's keep icing all day.
00:52:18Finally, pink.
00:52:22This is probably my favourite bit
00:52:24in normal circumstances.
00:52:28Hello, Jaden.
00:52:30So who is one person that you could invite
00:52:32from anywhere in the world to your birthday?
00:52:34Who could come to my birthday?
00:52:36It could be for any reason.
00:52:38It could be anyone.
00:52:40It could be anyone.
00:52:42You could have two people at your birthday.
00:52:44It'd be you two.
00:52:46Pretending to be artistic.
00:52:50Leaning tower of Pisa.
00:52:52I keep pushing it back.
00:52:54Bakers, you have five minutes to go.
00:52:56Stay up.
00:52:58Don't fall over.
00:53:02What else?
00:53:04Connecting mountain.
00:53:07Connecting mountain.
00:53:13Why did I choose so many of these?
00:53:15Oh my god, it looks like it's about to fall.
00:53:19It's got this.
00:53:21It's one colour.
00:53:23So I'm going to apply the flowers
00:53:25and anything more that I can
00:53:27to make it look more pretty.
00:53:29Okay, I'm putting the thingy on.
00:53:31Finishing touches now, bakers.
00:53:33What am I doing?
00:53:35What is this?
00:53:41I can't even touch it.
00:53:43It's going to fall over.
00:53:4710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:53:59Congratulations.
00:54:01That's it.
00:54:05Thanks, brother.
00:54:09It's going.
00:54:11It's going, I'm telling you.
00:54:17The pina colada cake, I'm afraid,
00:54:19got a bit drunk and fell over.
00:54:21It's just too much jam.
00:54:25That's alright, I'm not upset.
00:54:27I'll take it all down there.
00:54:29I want them to see how much trouble I went to
00:54:31even if it did fall apart.
00:54:35Well, happy birthday, everyone,
00:54:37and congratulations on completing
00:54:39your first showstopper.
00:54:45Arvin, would you like to bring us
00:54:47your showstopper?
00:54:55Arvin,
00:54:57would you like to bring us
00:54:59your showstopper?
00:55:01Arvin,
00:55:03Arvin,
00:55:05I think that's amazing.
00:55:07And really interesting the way
00:55:09you've combined different marbling
00:55:11techniques and textures.
00:55:13Alright, let's have a look.
00:55:15I need to pull that out.
00:55:17Aww.
00:55:21Wow.
00:55:23You've got some well-defined layers there.
00:55:29That raspberry jam is so delicious.
00:55:32And I really love the fact that you've got
00:55:34lots of different layers of that in there
00:55:36to cut through the sweetness in that
00:55:38white chocolate ganache.
00:55:40Arvin, beautiful layering.
00:55:42But you could have probably done with less
00:55:44jam for me, because I wanted a bit more of the cake.
00:55:46Okay.
00:55:48You can't have it all in life, can you?
00:55:50Well, we'll try.
00:55:54This looks spectacular.
00:55:56And it's definitely a celebration cake.
00:55:58That looks epic.
00:56:02That
00:56:04is a really good carrot cake.
00:56:06It's got loads of filling, and it's
00:56:08layered really expertly.
00:56:10You really hit the nail with the
00:56:12balance, and you've not only
00:56:14made a cake, you've also made macaron.
00:56:16That's a lot of technical skill
00:56:18you're showing here.
00:56:20Melissa, I love
00:56:22you got the colours of Zimbabwe there.
00:56:24And this is really fun.
00:56:28The texture is slightly
00:56:30dense, but it's not dry at all.
00:56:32That Zimbabwe tea flavour
00:56:34is delicious. And once again, you're
00:56:36really showing us that bold graphic
00:56:38style.
00:56:40Jason, it reminds me
00:56:42a little bit of the sunflowers by
00:56:44Van Gogh.
00:56:46It looks pretty good.
00:56:54You would be the worst person playing poker.
00:56:57The chocolate
00:56:59and the orange, and then the coffee
00:57:01coming through just at the end.
00:57:03You've absolutely nailed what you set out to do.
00:57:07Very festive, and the flowering
00:57:09cactus is a sight to behold.
00:57:13You've chosen dark chocolate.
00:57:15I really enjoy that because
00:57:17the fondant can be quite sweet.
00:57:21Well, Elliot, I think
00:57:23this is fantastic.
00:57:26It almost looks like one of your great-grandfather's
00:57:28photos.
00:57:30Very generous with the filling there.
00:57:37It's so fresh
00:57:39and fruity. There's an explosion
00:57:41of raspberries in my mouth.
00:57:43Elliot, really delicious cake.
00:57:45And I get textures of pistachio inside
00:57:47as well, so congratulations.
00:57:49Really good job. Thank you.
00:57:51Jill,
00:57:53would you like to bring us your showstopper?
00:57:55Please help.
00:58:03Jill, this has happened to me so many times,
00:58:05so I'm just heartbroken for you
00:58:07because I know you put in so much hard work.
00:58:09That's fine. I'm quite happy.
00:58:12That pineapple jam
00:58:14is so aromatic.
00:58:18The consistency
00:58:20of the cake is really soft and tender
00:58:22and then you have the buttercream which is so
00:58:25smooth. Look, it's a shame about the looks,
00:58:27but it tasted delicious.
00:58:29Thank you very much.
00:58:31The pineapple jam tastes so good,
00:58:33but that was your downfall. You put so much
00:58:35in there that it collapsed, but it's a proper
00:58:37old-school cake and it's delicious. Well done.
00:58:41I think it's fantastic.
00:58:43It's making me smile. It's shagadelic.
00:58:48I can feel my knife going through all of the
00:58:50different layers inside here,
00:58:52so I'm hoping to see clear definition.
00:58:55Oh, look at that.
00:58:57And you got a really great way with citrus.
00:59:03I love that lemon curd.
00:59:05It's just really smooth and really tangy.
00:59:07Thank you. Thanks so much.
00:59:09Adrian, the vanilla cake
00:59:11is so delicious
00:59:13with the texture and it's just what you needed
00:59:15because the vanilla balances out
00:59:17that punchy lemon curd.
00:59:19Great. Thanks.
00:59:21It's a party. Donut party happening.
00:59:23So much fun. Thank you.
00:59:25I was worried there were too many fruits
00:59:27clashing against each other, but I didn't get
00:59:29enough fruit. I wanted a bit more in there.
00:59:33That's fantastic. Love the contrast.
00:59:35I think there's a slight
00:59:37lean, but it feels like
00:59:39a dream to cut.
00:59:43That raspberry flavour is super tangy.
00:59:45Brilliant. Thank you.
00:59:47That dark chocolate cake
00:59:49is just perfect consistency.
00:59:53I love the way you've decorated
00:59:55with the finger lime because it's like little jewels.
00:59:57It's great. They're self-supporting.
01:00:02Jadon, the cake is really delicious,
01:00:04especially the lemon aspen.
01:00:06And you've somehow managed to make it quite subtle.
01:00:08Thank you. All of the flavours
01:00:10that you're bringing to us are really unique,
01:00:12but be careful combining too many of them.
01:00:14I do get overexcited sometimes.
01:00:18Molly, come and show off that showstopper.
01:00:21Wow.
01:00:27That's awesome.
01:00:29And the sharpness of the edges,
01:00:31really impressive.
01:00:33I'm speechless. I mean,
01:00:35I was not expecting this.
01:00:39Loads going on in the middle there.
01:00:47You know, it's quite rare to find cakes
01:00:50that taste as good as they look,
01:00:52but it tastes fantastic.
01:00:54And that chocolate crackle is still
01:00:56crunchy and it just brings us back
01:00:58to our childhood.
01:01:00I can't fault it. I think it's fantastic.
01:01:02Oh, thank you.
01:01:04What I love the most about this cake
01:01:06is not only the flavours
01:01:08with the dark chocolate,
01:01:10the coffee and the caramel,
01:01:12but you have also followed through with
01:01:14exciting texture. Thank you.
01:01:16Molly, that is an exceptional cake.
01:01:18Congratulations. Well done.
01:01:20Oh my gosh, yes. Thank you so much.
01:01:32I'm really excited about the bakers this year.
01:01:34There's so many big personalities
01:01:36and there seems to be so many
01:01:38different talents and skills amongst them as well.
01:01:40What I love about the first week
01:01:42is everybody's slightly nervous
01:01:44but really excited
01:01:46and it's like the first day at school,
01:01:48isn't it?
01:01:50Well, we know the Showstopper is a big part
01:01:52of the week, so how is everyone looking
01:01:54after it? Look, I'm not going to
01:01:56beat around the bush. Jill
01:01:58really, really had
01:02:00a bad day today.
01:02:02She just put too much pineapple jam in
01:02:04this delicious pina colada cake
01:02:06which meant her cake fell apart.
01:02:08Yeah, and I was just really heartbroken
01:02:10for Jill because the cake
01:02:12was really delicious.
01:02:15Luck is all we're talking about here.
01:02:17I mean, it would have been so difficult because
01:02:19all the other Showstoppers were fantastic.
01:02:21So, what about Star Baker?
01:02:23Who's in the running right now?
01:02:25Well, I want to talk about Adrian's shagadelic
01:02:27cake. The interior as good
01:02:29as the exterior and those citrus
01:02:31flavours were absolutely fantastic.
01:02:33He has some great baking
01:02:35skill. And then there's Molly.
01:02:37What a Showstopper. Yeah.
01:02:39That was one of the best cakes
01:02:41I've seen in this shed. Don't forget
01:02:43That was really surprising.
01:02:45It actually elevated the cake.
01:02:47It gave it a little something special.
01:02:49How exciting is it though that the standard
01:02:51is so high in the very first week?
01:02:53And I'm impressed that so many
01:02:55of the bakers have kind of overcome their
01:02:57nerves and just like, right
01:02:59I'm going for it. Yeah.
01:03:07Bakers, congratulations to everyone
01:03:09on your incredible cakes.
01:03:17Tonight I get my favourite gig
01:03:19where I can announce our very
01:03:21first Star Baker.
01:03:23This baker has brightened the shed
01:03:25with their bouncy energy
01:03:27and has already proven that they have
01:03:29genuine skill that some might say
01:03:31is far beyond their years.
01:03:33This week's Star Baker
01:03:35is...
01:03:37Molly!
01:03:45So that leaves me
01:03:47with the sad task of announcing
01:03:49who will be leaving us tonight
01:03:51just as we're getting to know them.
01:03:53Straight away this baker gave us a feeling
01:03:55of home and their warmth
01:03:57and humour are proof that some
01:03:59classics never go out of style.
01:04:01We are so sorry to say
01:04:03goodbye to Jill.
01:04:05It's alright.
01:04:09I'm sorry Jill.
01:04:11I feel great, I've had a really good time
01:04:13and I actually learned a lot from the other
01:04:15bakers too. Don't worry
01:04:17I won't be far away.
01:04:19Thanks Jill.
01:04:21So sad to see Jill go because
01:04:23she's such a lovely personality.
01:04:25Also let's not forget
01:04:27our Star Baker Molly.
01:04:29Well done Molly!
01:04:31I still cannot get over
01:04:33that Molly is just 16
01:04:35and can produce cakes like that.
01:04:38Absolutely amazing.
01:04:40Beautiful.
01:04:42Star Baker job!
01:04:44The Bake Off shirt has definitely lived up to expectations.
01:04:46I would say even exceeded them.
01:04:48It's just like, oh, so good.
01:04:50So good.