The Great Australian Bake Off S08 E01
The Great Australian Bake Off S08 E02 >>> https://dai.ly/x969dwu
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00:00:00You
00:00:02Look at this mess, it's like I'm the only person around here who cares.
00:00:31Kal!
00:00:32Kal!
00:00:33What?
00:00:34Did you leave these in the rose garden?
00:00:37Those aren't mine.
00:00:38And what about the washing up?
00:00:39That's not mine.
00:00:40Kal, the new bakers are going to be here soon.
00:00:41Yeah, I suppose you're right, and we shouldn't even see leftover bakes either, so why don't
00:00:46you have a bickie?
00:00:47OK.
00:00:48But you do need to get dressed, and we need to take out the bins, put the sugar in the
00:00:51jars, make the sky blue.
00:00:54You do know it's OK to ask for help, like, they're not entirely useless.
00:00:57You can't ask the bakers for help, it's their first day.
00:01:00I don't mean the bakers, I mean those two.
00:01:04That's Rachel.
00:01:05It's a brand new season of Bake Off, with 12 brand new bakers.
00:01:15I feel amazing, I cannot believe I'm actually here.
00:01:18I am so ready for this, I never should have gone into the corporate world, I should have
00:01:22been a pastry cook.
00:01:24Wow, all the old vintage stuff that's hanging around, that's kind of how I want my place
00:01:29to look one day.
00:01:30This is amazing.
00:01:31All my baking dreams have come true right now, plus a million.
00:01:35Over the next 10 weeks, excitement, anxiety, stress.
00:01:39Oh my god.
00:01:41They will cut.
00:01:42Ow, I got a bleeder.
00:01:43Knead.
00:01:44A little bit of exercise before you get into actually eating.
00:01:47And bake.
00:01:48Oh, I know, eat it now.
00:01:49To impress judges Rachel Koo.
00:01:52I'm speechless.
00:01:53Kind of a bit of a fangirl moment.
00:01:56And Darren Purchase.
00:01:57I know that, look.
00:01:59That's really great flavour.
00:02:02While some become star bakers.
00:02:05That pastry is perfect.
00:02:08Others face being sent home.
00:02:10A power drill, seems like overkill.
00:02:12It does, doesn't it?
00:02:14But who will rise to the top.
00:02:16Those flavours work so deliciously together.
00:02:19And win.
00:02:20Absolutely yum.
00:02:22The Great Australian Bake Off.
00:02:25This is so much fun to watch.
00:02:50The grass is cut and the shed is finally clean.
00:02:54Our 12 bakers stand ready and eager to get into their very first bake.
00:03:05Hello bakers.
00:03:07Welcome to the happiest place on earth.
00:03:10My stomach.
00:03:11And in second place, the bake off shed.
00:03:14I'm Kel Wilson.
00:03:15This is Natalie Tran.
00:03:17And we know that you are ready to bake your hearts out.
00:03:20So here's who you're doing it to impress.
00:03:23Crazy Rachel Koo.
00:03:25Pastry Darren Purchase.
00:03:28Welcome bakers.
00:03:30This is your time to shine.
00:03:31Let your creativity run wild and enjoy every single moment we have together.
00:03:38I am so delighted to be back in the shed with all of you.
00:03:41There's always a little bit of magic in the air.
00:03:44And I can't wait to see what you all create with it.
00:03:47In just 10 weeks, one of you will earn the title of Australia's best amateur baker.
00:03:52And you'll also walk away with the ultimate baker's kitchen from Smeg.
00:03:55I mean, hopefully not literally walk away, because kitchens are very heavy, especially
00:03:59the ovens.
00:04:00And we would love to help.
00:04:01But we've got that seat.
00:04:02Yeah.
00:04:03We're so busy.
00:04:04All right, bakers.
00:04:08It's week one.
00:04:09And you know what that means.
00:04:11Cake.
00:04:12Rachel 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, kind of like us.
00:04:28All right, bakers.
00:04:30You 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.
00:04:48Like, I mean, I just saw this on TV and stuff.
00:04:50And now, like, I'm here, like, in reality.
00:04:54Pull apart cake.
00:04:55It's not a kid's cupcake baking session.
00:04:58You want to make something amazing in terms of looks, but also think about the flavors.
00:05:03I don't like to add any extract to my bakes, ideally.
00:05:07And you also have to think the visual aspect.
00:05:10I'm hoping some of the bakers surprise us with an interesting filling.
00:05:15I'm going to start off making myself a caramel, because it needs time to cool down before
00:05:20it goes in the cake.
00:05:21So, fingers crossed that I can get it OK today.
00:05:23You never get a second chance to make a first impression.
00:05:27That'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.
00:05:36I'm looking forward to the bakers to really show us what they can do.
00:05:40I want originality.
00:05:41I want style.
00:05:42And I want delicious cupcakes.
00:05:44So far, so good.
00:05:48So far, so good.
00:05:49So far, so good.
00:05:50First bake in the shed.
00:05:51Hi, Adrian.
00:05:52Hi.
00:05:53How's it going?
00:05:54Good.
00:05:55How's it going for you?
00:05:56I am excited, nervous, stressed, sweating.
00:05:57That's just me.
00:05:58What are you making?
00:05:59Today, I am making a lovely little art palette.
00:06:00And the cupcakes are going to be orange with a coconut macaroon base.
00:06:14Adrian's orange cupcakes will contain a macaroon base and marmalade surprise.
00:06:21Swiss 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
00:06:30fill it up with the marmalade.
00:06:31OK.
00:06:32Well, don't take too much cake out.
00:06:33No, no.
00:06:34I'll leave it.
00:06:35I don't know.
00:06:36I'm just juicing oranges.
00:06:37Getting the vitamin C in.
00:06:38So I'm going to make some of my classic orange cupcakes in the shape of a treble clef.
00:06:44I'm a singing teacher and musical director.
00:06:47So I wanted to put a bit of that personality into my bakes.
00:06:54Elliot hits the high notes with his singing and his baking.
00:06:58His intuitive style makes the most of vibrant colours and flavours.
00:07:04His opening number will be an overture of orange in the cupcakes and orange blossom
00:07:09in the mascarpone cream cheese icing.
00:07:12You know, honestly, I feel like there's not enough orange in there.
00:07:17I'm going to do it.
00:07:18I'm going to put more orange in.
00:07:19Hi, Vicky.
00:07:20Hello.
00:07:21Hi, Vicky.
00:07:22That's your cupcake batter.
00:07:23It is, yes.
00:07:24What did I just see you pour in there?
00:07:25It was heated up milk and butter.
00:07:26OK.
00:07:27I have a theory that if you put the hot into the cupcakes, it actually gives it that extra
00:07:35rise 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
00:07:44to form her mermaid's tail.
00:07:47Oops.
00:07:48I warn you, I'm very messy.
00:07:51So right now I'm just adding all of the raspberries into the butter and I'm using a skewer to
00:07:58swirl them around so that you get a little bit of raspberry in every single bite.
00:08:03It is time to pipe the macaroons.
00:08:08Oh, my.
00:08:12That's great.
00:08:15It's about 1980 and I once saw some beautiful flamingos at the San Diego Zoo.
00:08:23I like to do things with animals, so I thought it'd be bright and pretty and, you know.
00:08:28Jill's keeping it classic with vanilla cupcakes and vanilla buttercream piped in pink swirls.
00:08:34First place going in the oven.
00:08:37Good luck, pink cupcakes.
00:08:38It's all up to you now, boys.
00:08:39Be good.
00:08:40Be Cuban.
00:08:41Now that the cupcakes are in the oven doing their little thing, I'm making the icing of
00:08:53white chocolate American buttercream.
00:08:55So hopefully I wow the judges with my yummy icing and good looks of the pull apart, not
00:09:03me.
00:09:05When she's not accessorising colourful outfits, Lorena loves to add colour to her bakes as
00:09:11well as plenty of personality to the table.
00:09:14Enjoy.
00:09:15Lorena's white chocolate cupcakes will contain fresh blueberries and be covered with a colourful
00:09:20buttercream icing.
00:09:22And your icing is made from what?
00:09:24It is American buttercream.
00:09:25Yeah, you do have to be careful with American buttercream though because it's quite sweet.
00:09:29Yes.
00:09:30We'll see what happens.
00:09:31Bakers, time flies when you're having stress.
00:09:35You are halfway through your bake.
00:09:39So my signature pull apart cakes today are in the shape of a shark.
00:09:43Sharks mean quite a lot to me.
00:09:44I've got a little one just on my bench right there.
00:09:46I have one at home as well.
00:09:47His name's Chompers and he was a gift from my husband.
00:09:51Ryan's looking to add some bite to his chai spiced cupcakes with a honey Swiss meringue
00:09:57buttercream shark.
00:09:58Your flavour combination sounds really great.
00:10:01You've just got to worry about making sure it's not too spicy and making sure that honey
00:10:05is nice and sweet.
00:10:08Good luck.
00:10:09Now let's check if they're cooked.
00:10:11Yep, we are done.
00:10:14We are done.
00:10:15They have cracked but that's what buttercream's for.
00:10:20They're fine.
00:10:21They're saying I'm hot, delicious, ready and cooked.
00:10:24I might be the only person doing an eggless thing today, I don't know.
00:10:27But this cake is honouring my own hair journey and my confidence but also a tribute to everybody
00:10:32else 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.
00:11:14How are you going?
00:11:15Yeah, good.
00:11:16Are your cakes in, out?
00:11:17They're out.
00:11:18They're in the fridge cooling.
00:11:19Yep.
00:11:20My curd's going well.
00:11:21I'm just hoping that it thickens up nicely.
00:11:24When I was a kid I used to play with clay a lot and I really enjoyed just making shapes
00:11:29out of them.
00:11:30So I'm going to be making a Kamaian feast.
00:11:33It's a type of communal dining where we put everything in banana leaves and then we
00:11:38just share the food using our hands without cutlery.
00:11:41Arvind's Kamaian feast will consist of chocolate cupcakes under a coffee buttercream
00:11:46banana leaf adorned with walnuts and fondant food.
00:11:50Arvind, what are you doing right now in the fondant?
00:11:52So this would be the rice so I'm just trying to give it texture and the other food elements
00:11:57will go on top of it.
00:11:58Good luck.
00:11:59It looks like you've got everything under control.
00:12:01Hopefully.
00:12:02Yeah, no, you'll be fine.
00:12:05I'm having heaps of fun.
00:12:06You know, a little bit stressful.
00:12:08Usually at home I tend to just, you know, wander around the kitchen, work until it's
00:12:12done but can't really do that here so we'll figure it out.
00:12:16As our youngest baker, 16-year-old Molly breaks up study with bakes.
00:12:21Her amazing creation's being enjoyed by the whole family.
00:12:25Hoping to impress with a passion fruit curd inside raspberry swirled cupcakes,
00:12:30Molly's Swiss meringue buttercream is to be topped with hand-piped decorations.
00:12:35Molly, tell us about the holes that you've cut out of your delicious looking cupcakes.
00:12:39I'm going to fill them with the curd so hopefully you'll bite into it,
00:12:42you'll get a bit of the cupcake, bit of the raspberry.
00:12:44Bit of the curd, bit of the buttercream.
00:12:46It's planned anyway.
00:12:47So you're a youngest baker.
00:12:48Yes.
00:12:49You may not know this but this is called host tax.
00:12:52So I'll just take that.
00:12:55Good luck, Molly.
00:12:57Good luck, Molly.
00:12:58Bunionuts, my absolute favourite bush sucker because you can have it sweet,
00:13:02savoury, boiled, mashed, roast.
00:13:04So they're not really like a nut.
00:13:06It's more like starch.
00:13:07You can chuck them on pull-apart turtle cakes.
00:13:12Jaden's combining desert oak and tamarind with a range of indigenous
00:13:16ingredients to create his unique turtle design.
00:13:20I'm going to caramelise some wattle seeds, sugar bag honey,
00:13:23macadamia and bunionuts and they're going to go on the top.
00:13:26And I'm going to do my best to make him look like a double stacked,
00:13:29fluffy, creamy little delicious turtle.
00:13:33Raspberry filling.
00:13:35Breathe, Melissa, breathe.
00:13:37My salted caramel cinnamon buttercream.
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 trickiest part of my bake today is going to be piping
00:14:15all 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
00:14:34Jason'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.
00:14:48The key to piping a good flower is just making sure
00:14:51that you commit to it, otherwise 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.
00:15:01My watch says you have half an hour left.
00:15:04Oh, my God, 30 minutes, which is weird
00:15:06because I don't know why it counts down.
00:15:08LAUGHTER
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.
00:15:21Hello. Hi there.
00:15:23What can I taste?
00:15:24So I've got some honey buttercream here.
00:15:26Just drink it straight. Like that?
00:15:28Yeah, you know you want to.
00:15:31LAUGHTER
00:15:33It's so good.
00:15:35Mmm!
00:15:39So right now I'm painting buttercream,
00:15:41which is a lot quicker and for me it's more interesting.
00:15:45I'm just putting some blueberries in his banyan shell.
00:15:49Yours looks awesome. Thank you.
00:15:52Not perfect, but possible.
00:15:55Am I behind? I think I'm fine.
00:15:57I'm fine.
00:15:59I don't know what I'm after.
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.
00:16:29Quickly try and pipe as many as I can.
00:16:3210, 9, 8,
00:16:347, 6,
00:16:365, 4...
00:16:38This will hopefully fix everything.
00:16:40..3, 2, 1.
00:16:42You are done!
00:16:44CHEERING AND APPLAUSE
00:16:46Congratulations on your first bake in the shed.
00:16:49Let's bring on the next.
00:16:51LAUGHTER
00:16:59Hey, Elliot. Hi, guys.
00:17:01This looks fantastic.
00:17:03And it's in the shape of that treble clef.
00:17:05It's very joyful. You 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, Dimi.
00:17:44Dimi, 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,
00:17:54which means the texture is quite soft. OK.
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. Yes.
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. Thank you.
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. Yes!
00:18:31I think this is so cool.
00:18:33Melissa, the hair is so well textured with that piping.
00:18:37Yeah, thank you.
00:18:38Chocolate and raspberry really married 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.
00:18:50It's so tender and it's really captured who you are
00:18:53in your very first bake. Thank you.
00:18:55Really good.
00:18:57Jill, I've never tried a flamingo cake before.
00:19:00It doesn't taste like flamingo. OK.
00:19:03I wouldn't know what flamingo tastes like.
00:19:05Yeah. Well, that's a good thing. Yeah.
00:19:07Like 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.
00:19:22Jill, although 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.
00:19:40Molly, that passion fruit just explodes in your mouth.
00:19:44And then those pops of raspberries.
00:19:46You've really nailed it with the flavours.
00:19:50I really like the texture of your cupcake.
00:19:53It was a nice even crumb all the way through.
00:19:55I don't think I was cooking things like this when I was 16.
00:19:58Oh, 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,
00:20:19but the flavours are just outstanding.
00:20:22Thanks, guys. Well done, mate. Thank you.
00:20:24Lorena, I love the colours you've picked.
00:20:27Definitely get the retro vibe. Thanks.
00:20:29I think I might try that wheel.
00:20:31Go for it. All right.
00:20:33You've got a spear.
00:20:38It's so nice to get that berry pop in your mouth,
00:20:42but I can only spot one in my cake,
00:20:45and the icing, again, I would have wanted a little bit more.
00:20:48Yeah, the American buttercream is sweeter
00:20:50than some of the other icings and buttercreams,
00:20:52so you need those blueberries to offset that sweetness.
00:20:55Definitely take it on board.
00:20:58Just when you thought it was safe to step back in the bake-off shed...
00:21:06..Ryan, the balance of those chai flavours
00:21:09are absolutely spot-on, so well done.
00:21:12I have to say, it looks very dense,
00:21:14but actually, when you bite into it, it is really light.
00:21:19That looks awesome.
00:21:20You can see all of those different colour paints on top.
00:21:25Oh, it pulls apart nicely.
00:21:31The orange marmalade has that lovely zing to it.
00:21:34You combine that with the coconut,
00:21:36you've got a winning combination there.
00:21:38Well done. Thanks.
00:21:39The texture of that, it's almost like an old-fashioned macaron,
00:21:42and it is absolutely delicious.
00:21:44Well done. Thank you. Thanks.
00:21:46There's definitely a sense of fun to this.
00:21:49Exactly how you imagine a mermaid tail to be.
00:21:54When we cut through that, we've got a lovely ooze,
00:21:57so that caramel is cooked to perfection in terms of consistency.
00:22:00Oh, thank you.
00:22:01Vicky, you definitely have a lovely saltiness to your caramel,
00:22:04but I think you could have cooked it a little bit longer.
00:22:09And there's the moon. It looks really striking.
00:22:12It has a very abstract feel, a bit Jackson Pollock with the splattering.
00:22:15Yeah, yeah.
00:22:16It certainly looks like that on your apron.
00:22:18I know. I was like, 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,
00:22:37but it hasn't compromised the texture of your cupcake.
00:22:40Alright, 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.
00:23:03Well done, mate. Thanks.
00:23:04You definitely know when Darren likes something,
00:23:07and 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.
00:23:25I don't want to toot my own horn, but I think it's alright.
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 COO SAYS,
00:23:45COME OVER ANYTIME,
00:23:46BUT THEY NEVER TELL YOU HER ACTUAL ADDRESS.
00:23:50TODAY'S TECHNICAL BAKE
00:23:51HAS BEEN SIT BY DETAIL-THEMED DARREN PURCHASE,
00:23:54OR AS WE KNOW HIM, PASTRY LORD DARREN.
00:23:57DARREN, YOU'VE BEEN SITTING HERE FOR A LONG TIME.
00:24:00TODAY'S TECHNICAL BAKE
00:24:01HAS BEEN SIT BY DETAIL-THEMED DARREN PURCHASE,
00:24:03OR AS WE KNOW HIM, PASTRY LORD DESTROYER OF DREAMS.
00:24:09DARREN, HAVE YOU GOT ANY TIPS YOU'D LIKE TO GIVE THE BAKERS?
00:24:12HANDLE WITH CARE AND BOTTOMS UP.
00:24:16THANKS, DARREN.
00:24:17NOW, THE JUDGING FOR THE TECHNICAL BAKE IS BLIND,
00:24:19SO TO MAKE SURE THE JUDGES DON'T KNOW WHO'S BAKED WHAT,
00:24:21THEY'RE GOING TO BE HEADING OFF NOW.
00:24:23Bye. Good luck.
00:24:24Good luck, guys.
00:24:25Now the coast is clear,
00:24:27I can tell you that you'll be making
00:24:29Darren's Passion Fruit Chiffon Cake.
00:24:32What I can tell you about a chiffon cake
00:24:34is it has a unique cooling method
00:24:36and a light, moist crumb.
00:24:39Coincidentally, I also have a light, moist crumb
00:24:42in my cleavage after most episodes of Bake Off.
00:24:47I'm an enthusiastic eater, but I lack precision.
00:24:51Darren's Passion Fruit Chiffon Cake
00:24:53Darren's Passion Fruit Chiffon is decorated
00:24:56with a torched Swiss meringue
00:24:58and a rich passion fruit curd.
00:25:00Bakers, you have two hours and 30 minutes.
00:25:03On your marks, get set, bake!
00:25:11Super excited to have my first technical today.
00:25:14I've never made a chiffon cake before,
00:25:16so I've just got to follow it step by step.
00:25:19I am very nervous.
00:25:21I never read a recipe in full at the start
00:25:23and I did that and now I'm even more overwhelmed.
00:25:31Rachel, this is my Passion Fruit Chiffon Cake.
00:25:34Wow, look at this.
00:25:36What a stunner.
00:25:37And the aroma, that passion fruit.
00:25:40Oh, so divine.
00:25:41Yeah, it's a classic bake and it's classic for a reason
00:25:44because it's so good.
00:25:45This cake is made up of a passion fruit chiffon sponge
00:25:49and on top, this silky smooth, lightly torched Swiss meringue
00:25:53and to finish, fresh and vibrant passion fruit curd
00:25:56with fresh passion fruit seeds on top.
00:25:59Smells divine, I really wanted to try a slice.
00:26:02This feels so light and airy.
00:26:05It looks super light and airy, it's even wobbling.
00:26:13It is like eating a cloud
00:26:15and that passion fruit is so fresh and vibrant.
00:26:18So what do the bakers have to watch out for?
00:26:20Our bakers need to make sure that they're not too vigorous
00:26:23when they're folding in their mix.
00:26:25Another really important part is the actual tin itself.
00:26:29Normally for a cake, you would grease the tin
00:26:32but for this one, we don't want them to grease it at all.
00:26:35As the cake rises in the oven,
00:26:37it's going to stick to the sides of the cake tin
00:26:40and that's going to help form loads of air
00:26:42inside of that sponge.
00:26:44You've definitely picked out something
00:26:46a little bit tricky for our bakers, haven't you?
00:26:48Well, it's the first technical challenge.
00:26:50We need to find out exactly how good they are.
00:26:56Trust you've got, Elliot, trust you've got.
00:27:01It smells great, all this passion fruit.
00:27:04A chiffon cake is meringue-based,
00:27:06so that will add a lot of air, not make it too dense or anything.
00:27:12I'm folding the meringue into the cake batter
00:27:16and I'm just reminding myself to do it gently.
00:27:19You can't mix it too much cos then you deflate the whole thing
00:27:22but you just need to mix it enough that the white is gone.
00:27:26I'm giving this more love than my own dog back home.
00:27:29No, I'm joking.
00:27:31It's a double joke.
00:27:33Tour guide and proud Yorta Yorta man, Jaden,
00:27:36loves foraging for bush ingredients.
00:27:39Get some little nulli-peak face.
00:27:41Which he incorporates into his bakes.
00:27:44It's my first time doing an ungreased cake into a tin on purpose.
00:27:50I'm pouring the batter into an ungreased tin.
00:27:55As the cake grows up the side of the pan,
00:27:57it's got to hang on to something.
00:27:59If you grease it, it's got nothing to hang on to.
00:28:01I always stick a bit of paper in the bottom.
00:28:03I don't grease it, but that helps it come out of the bottom.
00:28:06When Jill's not chasing her grandkids...
00:28:08That's a boy.
00:28:09..she can be found whisking up a storm in her kitchen.
00:28:12My favourite place.
00:28:14Creating intricate bakes for all ages.
00:28:17On the cake. Thank you, darling.
00:28:21I'm pretty happy with that.
00:28:24This is just to get any of the small air bubbles out.
00:28:28So here we are, swirling.
00:28:32If there are big air pockets inside of it,
00:28:34when you cut the cake, you'll just have a big hole in there.
00:28:37Yep, it looks light and airy.
00:28:39You don't want to bang it too much.
00:28:44All right, we are going in.
00:28:46OK, in the middle.
00:28:48Just got to put the timer on.
00:28:50OK.
00:28:52So I've just put my batter into the oven
00:28:54and I'm about to start on the passionfruit curd.
00:28:56I love making curds, I love making custards.
00:28:59I love passionfruit.
00:29:01I'm a fruity passionate man.
00:29:04I love to whisk.
00:29:06Being a nurse is very stressful.
00:29:08Whenever I bake, it gives me some space
00:29:11to just breathe and free my mind from work and other things.
00:29:15Outside of work, Arvind loves sharing food with his friends,
00:29:19relaxing with his best mate, Matthew,
00:29:22and crafting vivid bakes incorporating punchy flavours.
00:29:27You've got to whisk it. Whisk it good.
00:29:30How are we going?
00:29:32Oh, we're getting there, I think.
00:29:37The curd is looking pretty thick.
00:29:40No big lumps or anything.
00:29:42Fingers crossed. I'll pop it in the fridge.
00:29:48Bakers, you're at the point
00:29:51that I usually doze off in an action film.
00:29:54You are halfway.
00:29:58That is wonderful.
00:30:02Nice.
00:30:05Straight upside down, so that the weight of the top of the cake
00:30:08gently comes out of the tin and you don't end up
00:30:10squishing out all of that air you've made.
00:30:14Hello, Elliot. Hello.
00:30:16Hello, Elliot.
00:30:18I've heard that if you sing a recipe,
00:30:20you'll understand it better, so can you sing it for us?
00:30:22So the next bit we're going to make is the Swiss meringue.
00:30:25In a metal bowl combine the egg, white sugar and cream of tartar.
00:30:29Whisk by hand for 30 seconds and combine well.
00:30:36So we're doing the Swiss meringue.
00:30:38It has to reach 79 degrees.
00:30:41Big whisk energy right here.
00:30:43First technical, I've got to bring some big whisk energy.
00:30:46They take ages.
00:30:48Yeah, it does take ages.
00:30:52What are you... I'm just really intimidated by the size of your whisk.
00:30:55A true game of patience.
00:30:57Make sure, because it looks important and hot.
00:31:01Which is also what I look like.
00:31:06Bakers, you have 30 minutes to go.
00:31:11Gently, gently.
00:31:13Run a small, cranked spatula around the inside of the cake tin.
00:31:17Avoid tearing the cake.
00:31:19I'm not so sure about that.
00:31:22Let's hope and pray that I can make a cake
00:31:25The meringue is going to be impressive.
00:31:27What are you doing?
00:31:28We're bottomsing up.
00:31:29This is bottomsing up?
00:31:30This is bottomsing up.
00:31:31Oh, I have answered some DMs incorrectly.
00:31:36It's a bit crumbled.
00:31:37Oh, a crash bang.
00:31:39Yours has risen so much more than mine.
00:31:41I don't think I put baking powder in.
00:31:45It looks good.
00:31:47This is so bad.
00:31:49It looks very light, very airy, so hopefully it tastes OK.
00:31:56Oh, no.
00:31:59A big hole in it.
00:32:01Ten minutes, bakers.
00:32:02You have ten minutes remaining.
00:32:08Pipe eight meringue rosettes, approximately five centimetres in size,
00:32:11around the top of the cake.
00:32:17All this piping.
00:32:18So much piping.
00:32:20It's a veritable pipe band, Natalie Turner.
00:32:26Whoops, a little bit burned.
00:32:29How many times do you have to burn things intentionally?
00:32:32Pipe lots of passion fruit curd onto the centre of each rosette.
00:32:36I'm a little worried that my curd might be too runny.
00:32:39Final touches, bakers.
00:32:44Who wants less?
00:32:45Five, four, three, two, one.
00:32:50Time's up.
00:32:52You did it.
00:32:54Two hands is fine.
00:32:58Bakers, could you please bring your chiffons up to the table?
00:33:20Bakers, first technical challenge,
00:33:23and we set you a bit of a tricky task.
00:33:26But I have to say, this is absolutely fantastic.
00:33:30And the meringue, I love.
00:33:32I think they're like little nipples.
00:33:37It's not that kind of show, Rachel.
00:33:41Right, Rach, shall we get into this?
00:33:43Don't need to ask me twice.
00:33:44OK.
00:33:46Well, look at this for a first one.
00:33:48Absolutely fantastic.
00:33:50It's really tall, so lots of air inside that chiffon.
00:33:54But there are a couple of irregular pieces of cake.
00:33:57Slightly round the edge.
00:33:59Let's get into it.
00:34:03It feels really soft.
00:34:09The first thing that I get is that hit of passion fruit,
00:34:12because there's so much drizzled on the top,
00:34:14but the meringue is nice and smooth,
00:34:16and the curd's also got body,
00:34:18so it's not falling all over the place.
00:34:20Overall, this baker's done a really good job.
00:34:23Moving on.
00:34:26This looks like it's been well torched on top.
00:34:34Fantastic texture of cake,
00:34:36but maybe that's a little bit too toasty,
00:34:38because it's kind of taken away from the vibrancy of that passion fruit.
00:34:42I have to disagree.
00:34:44I like the toastiness on that.
00:34:48OK, number three.
00:34:50Wow, this looks tremendous.
00:34:53It feels really nice to cut. It's not dragging in any way.
00:35:01Everything that you'd want in a chiffon sponge is inside this cake.
00:35:05Light, tender, great smack of passion fruit flavour as well.
00:35:09This baker has ticked all the boxes.
00:35:13It's got that airiness, it's got that wobble, that jiggle you want.
00:35:17Very much like yours.
00:35:19On to the next.
00:35:21This baker has struggled a little bit with the meringue,
00:35:24because it's not shiny.
00:35:28The cake itself is not quite as airy as some of the other ones.
00:35:33Next one. Yep.
00:35:37The passion fruit curd's a little bit runny,
00:35:39but this is a fantastic effort.
00:35:43Love the tall meringue on top of this.
00:35:45Look at the attention to detail with the passion fruit seeds.
00:35:52It is quite compact, which makes for a very dense
00:35:55but still delicious cake to eat.
00:35:58Yeah, it could have been overhandling on the folding
00:36:01or even tapping the tin,
00:36:03and that's what'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.
00:36:17But it's a really great flavour inside the cake.
00:36:20Moving on.
00:36:22Wow, nice and tall.
00:36:26Really great passion fruit flavour.
00:36:28It'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,
00:36:43it could have been 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.
00:36:58I love the texture of that sponge,
00:37:00and 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.
00:37:14Possibly the weight of it has compacted it
00:37:16if it was demoulded a little bit too warm.
00:37:19Unfortunately, with that amount of meringue,
00:37:22missing that passion fruit, it's just not coming through 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
00:37:43because it's just a little bit 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
00:37:54from best...
00:37:56..to not-so-best.
00:37:58So, in 12th position...
00:38:01..whose bake is this?
00:38:04Jayden, the texture of the cake was a little bit dense,
00:38:08but I loved your piping.
00:38:11In 11th place, whose was this one?
00:38:14Mine.
00:38:15Lorena, it really was pretty.
00:38:17The cake was a bit dense, and I wanted more passion fruit curd.
00:38:21So, in 10th place, Ryan.
00:38:25In 9th, Vicky.
00:38:278th, Melissa.
00:38:28In 7th, well done, Demi.
00:38:306th place, Elliot.
00:38:325th, well done, Jill.
00:38:34In 4th, Molly.
00:38:35In 3rd place, Jason.
00:38:38Awesome effort, mate.
00:38:40In 2nd place...
00:38:45..who's this?
00:38:47Arvin!
00:38:49Fantastic bake.
00:38:52Which, of course, means, in 1st position, Adrian, well done.
00:38:56CHEERING AND APPLAUSE
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.
00:39:07Loved the height, I loved the tang.
00:39:10Well done. Thank you so much, thanks.
00:39:12I cannot believe I got 1st 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,
00:39:21and I know how to style my stuff my way.
00:39:35Welcome back, bakers,
00:39:36to your final and most important challenge of the week.
00:39:40The Showstopper.
00:39:42Rachel and Darren would like you to make an epic birthday cake for...
00:39:47..yourself.
00:39:49So, the cake that you create should be the one that the people
00:39:52who know you the best would 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.
00:40:03LAUGHTER
00:40:05This epic cake should be a minimum of two tiers,
00:40:08use flavours that you love and be beautifully decorated.
00:40:11Judges, any advice?
00:40:13Bakers, think about all of the elements that will make your cake
00:40:17stand out and be memorable.
00:40:20We want the Showstopper to be epic, delicious,
00:40:24and 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!
00:40:39MUSIC
00:40:42I'm feeling on top of the world.
00:40:44I love birthdays in general.
00:40:46And now I get to make my favourite cake.
00:40:49Just making the zumbami tea,
00:40:51which gives off, like, a lemony vanilla scent to infuse into my cake.
00:40:55240 grams. Perfect.
00:41:02Darren, it's so fantastic to be back in the shed again,
00:41:06seeing all the bakers, slightly nervous,
00:41:08but also really revved up to show us what they can bake.
00:41:12I know. It's such a special place,
00:41:14and 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.
00:41:24And he also came first in the technical.
00:41:26That chiffon cake was light as a cloud
00:41:29and 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,
00:41:41and she really is so passionate.
00:41:43Yeah.
00:41:44Jill, I think, is playing it a little bit safe.
00:41:46She's a strong baker, but her flamingo, it was a bit simple,
00:41:50so she needs to push the boat a bit more.
00:41:53You know, I'm a bit of a showstopper myself,
00:41:55so a pretty safe bet with me and cakes.
00:41:59We do need to talk about Jayden.
00:42:01He is so creative,
00:42:03and 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 aspirin,
00:42:14and then I've got coconut,
00:42:15which people actually don't realise is native to Australia.
00:42:18Yeah, 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.
00:42:33There's lots of unfamiliar things in the shed, but the Smeg mixer,
00:42:37I have this one at home.
00:42:38The only difference is this one is nice and new and clean.
00:42:42Hello. Hey, Dimi.
00:42:44Dimi, tell me about your cake.
00:42:47So I'm making a Sri Lankan-inspired carrot cake.
00:42:50I really like carrot cake.
00:42:52You've done your homework. I know.
00:42:54With alternating cream cheese and cardamom caramel-filled layers,
00:42:59Dimi's Sri Lankan-spiced carrot cake
00:43:01will also be decorated with macarons and wafer flowers.
00:43:05You're definitely not making it easy for yourself.
00:43:08Not only are you making a cake,
00:43:09you're going to make macarons on top of that.
00:43:11He will be getting that fine balance
00:43:13of making it rich with the spices but not overpowering it.
00:43:16Yeah. Fingers crossed. Yeah.
00:43:18I 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
00:43:29in this journey of making cakes.
00:43:31Arvind's vanilla sponge will include a raspberry jam,
00:43:35cream cheese frosting, white chocolate ganache
00:43:38and be decorated with edible flowers.
00:43:41Have you got enough time to do all that?
00:43:43That's one of my worries, the timing.
00:43:45So 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. Can 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.
00:44:15I love making cakes. It's my favourite thing
00:44:17and I've chosen something that's bright, big and fabulous.
00:44:21Go big or go home, hey?
00:44:24Hello, Elliot. Hello, Aaliyah.
00:44:26How are you? I'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
00:44:35and 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.
00:44:43So mine is going to look nothing like this.
00:44:47As well as using fresh raspberries
00:44:49and lemon Swiss meringue buttercream on the inside,
00:44:52Elliot's pistachio cake will also contain kefir in the batter.
00:44:57Kefir is just like a fermented milk
00:44:59and it's very good for your gut health.
00:45:01So you can stay healthy with some kefir in your life.
00:45:04OK, 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 desert and finger limes, macadamias
00:45:35and a toasted coconut buttercream
00:45:37to represent his connection to country.
00:45:40So 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.
00:45:45When 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.
00:46:14They've got to be crunchy though, yeah?
00:46:16I'm a bit worried because it might go soggy
00:46:18but hopefully there's enough chocolate
00:46:19that it will kind of insulate it.
00:46:20Yeah.
00:46:21Just, yeah, praying to the cake gods that it all goes well.
00:46:25Right now I'm making raspberry jam
00:46:27which is the filling of the cake.
00:46:30Just knocking the air bubbles out of my macarons.
00:46:34Hubble bubble.
00:46:35It's pineapple jam.
00:46:37Just 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 and chocolate
00:46:50and I just wanted to make it a little bit more interesting
00:46:52so I threw in orange.
00:46:53Jason's bold espresso chocolate ganache
00:46:56will sit between layers of orange chocolate cake.
00:46:59The Swiss meringue buttercream will be decorated
00:47:02to represent his two favourite countries.
00:47:05If it's stacked and ready
00:47:06and I have like 30 minutes to 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
00:47:23and 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 really shouldn't be doing this with a warm cake.
00:47:53I'm risking it.
00:47:54It'll be fine, it'll be fine.
00:47:56It's my birthday cake.
00:47:58Now I have to use math.
00:48:03Smells like orange.
00:48:05It's still so hot in the middle.
00:48:07So I've just got to be patient.
00:48:10I'm coming over.
00:48:14So these are my handcrafted doughnuts.
00:48:16Just piping them into the moulds
00:48:18and then I'll level them out with a spatula before baking.
00:48:21Ryan's cinnamon and nutmeg cake
00:48:23will 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
00:48:33and you've also got all these different spices.
00:48:35Yep.
00:48:36They're not going to be too confused?
00:48:37I don't think they'll be confused at all.
00:48:39The strawberry adds the sweetness,
00:48:40the rhubarb and the Davidson plum work together
00:48:42and that Davidson plum's there to push the rhubarb.
00:48:47Bakers!
00:48:48You have one hour to finish your tax returns.
00:48:52Or to finish your bakes.
00:48:54Up to you.
00:48:55Okay, can I assemble a whole cake in an hour?
00:48:58How are we looking?
00:48:59All my chocolate is set
00:49:00so I'm just hoping that everything cools down in time.
00:49:03How about you?
00:49:04Fillings are done.
00:49:05I'm moving on to sales.
00:49:06Sales?
00:49:07Sales, like isomalt and everything for the sides.
00:49:12I've got balls going up against isomalt sales.
00:49:15Okay, sure.
00:49:16Adrian's limoncello-soaked vanilla sponge
00:49:19will be filled with a raspberry and lemon curd.
00:49:22Toasted Swiss meringue buttercream
00:49:24and tempered chocolate round out this design.
00:49:27Now that the cakes are cool,
00:49:28I can actually start filling and decorating them,
00:49:31which is great.
00:49:32So we are levelling to the best of our abilities.
00:49:36Maybe I should get down to see...
00:49:38Actually, 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.
00:49:47I think I'm cutting relatively even.
00:49:54It is still warm in the middle,
00:49:56but not warm enough that it will matter.
00:49:59Brimming with pineapple jam,
00:50:01Jill's vanilla cake will also be infused with rum.
00:50:05She'll use fondant decorations
00:50:07to create a tropical beach scene.
00:50:09I'm a bit of a Beach Boys fan.
00:50:11Oh, yeah.
00:50:12I'm a groupie.
00:50:13So we're going to get good vibrations from this.
00:50:15You will get so many good vibrations
00:50:17from the rum in there, too.
00:50:20They have set nicely.
00:50:22Now I've got to decide how high this thing's going to be.
00:50:25So at the moment, I'm just trying to mould the silicone mat
00:50:28so the isomalt sets in kind of a folded sail shape.
00:50:31Bit of a waiting game, but we'll get there.
00:50:36So this will be my cacti.
00:50:38Probably a little bit shorter than what I would really like.
00:50:45I'm going to make lots of fondant flowers
00:50:47to make you feel like you're on the beach.
00:50:49But I don't know how high to go with this.
00:50:51I'm making my elephant out of modelling chocolate
00:50:55for my zumbani and white chocolate cake.
00:50:58Melissa's zumbani tea-infused cake and buttercream
00:51:02form the base for her homage to Zimbabwe,
00:51:05topped with a painted gold chocolate elephant.
00:51:08So I'm putting an elephant because it represents strength,
00:51:12wisdom, intelligence, and more importantly for me,
00:51:16the ability to push through obstacles.
00:51:22Surprise! It's your birthday!
00:51:24I got you 30 minutes!
00:51:2730 minutes left.
00:51:29You're so nice, Kal. So great.
00:51:31I've got my coconut caramel, my coffee buttercream
00:51:34and then some choc crackle sprinkled on top,
00:51:36so hoping that it all comes together.
00:51:39I'll definitely get doughnuts on the cake because I've got a few here,
00:51:42but I want more. It needs to be exploding.
00:51:45It's gleaming.
00:51:47Don't gleam on me, baby.
00:51:49Look, this is fine, this is fine.
00:51:52I have some bulging curd out the side,
00:51:54so now I'm just trying to patch it up with some buttercream.
00:51:57The floodgates had opened and the flood was lemon flavoured.
00:52:01Gosh, it's so soft.
00:52:06This looks very exciting, Lorena. Thank you.
00:52:08It looks like an Antarctic cactus.
00:52:12Let's keep icing all day.
00:52:15Let's keep icing all day.
00:52:19Oh, finally, pink.
00:52:22This is probably my favourite bit in normal circumstances.
00:52:26Hello, Jaden.
00:52:28So who is one person that you could invite
00:52:30from anywhere in the world to your birthday?
00:52:32Who could come to my birthday?
00:52:36It could be for any reason. It could be anyone.
00:52:38Yeah, I'm just going so... It could be anyone.
00:52:40You could have two people at your birthday.
00:52:42It'd be you two.
00:52:46Pretending to be artistic.
00:52:49Leaning tower of Pisa, I keep pushing it back.
00:52:51Leaning tower of Pisa, I keep pushing it back.
00:52:53Bakers, you have five minutes to go.
00:52:57Stay up. Don't fall over.
00:53:00When am I going to have enough decorate?
00:53:02What else? What else? What else? Mountain.
00:53:04Connecting mountain. Uh, grey.
00:53:13Why did I drink so many of these?
00:53:15Oh, my God, it looks like it's about to fall.
00:53:19It's got this.
00:53:22It's the wrong colour.
00:53:24So I'm going to apply the flowers and anything more that I can
00:53:27to make it look more pretty.
00:53:29OK, I'm putting the thingy on.
00:53:31Finishing touches now, bakers.
00:53:33What am I doing? What am I doing?
00:53:35Doing this.
00:53:40I'm not going to touch it. The thing's going to fall over.
00:53:4310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:53:59Congratulations. That's it.
00:54:04Well done, bro. Thanks, brother.
00:54:09It's going. It's going, I'm telling you.
00:54:14Oh, God.
00:54:17The pina colada cake, I'm afraid, got a bit drunk and fell over.
00:54:20It's just too much jam.
00:54:24That's all right. I'm not upset. I'll take it all down there.
00:54:27I want them to see how much trouble I went to,
00:54:29even if it did fall apart.
00:54:43Well, happy birthday, everyone,
00:54:45and congratulations on completing your first showstopper.
00:54:54Arvin, would you like to bring us your showstopper?
00:55:04Arvin, I think that's amazing.
00:55:07And really interesting the way you've combined
00:55:10so many different marbling techniques and textures.
00:55:13Thank you. All right, let's have a look.
00:55:16I need to pull that out.
00:55:18Aw!
00:55:22Wow.
00:55:23You've got some well-defined layers there.
00:55:30That raspberry jam is so delicious,
00:55:32and I really love the fact that you've got lots of different layers
00:55:35of that in there to cut through the sweetness
00:55:38of the white chocolate ganache.
00:55:40Arvin, beautiful layering,
00:55:42but you could have probably done with less jam for me
00:55:45because I wanted a bit more of the cake.
00:55:47OK. All right.
00:55:48So, you can't have it all in life, can you?
00:55:50Well, we'll try. OK.
00:55:54Demi, this looks spectacular,
00:55:56and it's definitely a celebration cake.
00:55:59That looks epic.
00:56:05That is a really good carrot cake.
00:56:07I love that filling, and it's layered really expertly.
00:56:10You really hit the nail with the balance,
00:56:13and you've not only made a cake, you've also made macaron.
00:56:17That's a lot of technical skill you're showing here.
00:56:22Melissa, I love you've got the colours of Zimbabwe there,
00:56:25and this is really fun.
00:56:29The texture is slightly dense, but it's not dry at all.
00:56:33That Zimbani tea flavour is delicious.
00:56:36And you're really showing us that bold graphic style.
00:56:41Jason, it reminds me a little bit of the sunflowers by Van Gogh.
00:56:46Oh, it looks pretty good.
00:56:54You would be the worst person playing poker.
00:56:58The chocolate and the orange,
00:57:00and then the coffee coming through just at the end.
00:57:03You've absolutely nailed what you set out to do.
00:57:06Lorena, very festive, and the flowering cactus is a sight to behold.
00:57:13You've chosen dark chocolate.
00:57:15I really enjoy that because the fondant can be quite sweet.
00:57:21Well, Elliot, I think this is fantastic.
00:57:24That almost looks like one of your great-grandfather's photos.
00:57:29Very generous with the filling there.
00:57:36It's so fresh and fruity.
00:57:39There's an explosion of raspberries in my mouth.
00:57:42Elliot, really delicious cake.
00:57:44And I get textures of pistachio inside as well,
00:57:47so congratulations, really good job.
00:57:51Jill, would you like to bring us your showstopper?
00:57:55Molly's help.
00:58:04Jill, this has happened to me so many times,
00:58:06so I'm just heartbroken for you,
00:58:08because I know you put in so much hard work.
00:58:10It's OK. That's fine. I'm quite happy.
00:58:13That pineapple jam, it's so aromatic.
00:58:20The consistency of the cake is really soft and tender,
00:58:23and then you have the buttercream, which is so smooth.
00:58:25Look, it's a shame about the looks, but it tasted delicious.
00:58:28Thank you very much.
00:58:29The pineapple jam tastes so good, but that was your downfall.
00:58:33You put so much in there that it collapsed,
00:58:35but it's a proper old-school cake, and it's delicious.
00:58:37Well done. Thank you.
00:58:40I think it's fantastic.
00:58:42It's making me smile. It's shagadelic.
00:58:47I can feel my knife going through all of the different layers inside here,
00:58:51so I'm hoping to see clear definition.
00:58:55Oh, look at that.
00:58:56And you've got a really great way with citrus.
00:59:02I love that lemon curd.
00:59:04It's just really smooth and really tangy.
00:59:07Thank you. Thanks so much.
00:59:09Adrian, the vanilla cake is so delicious with the texture,
00:59:14and it's just what you needed,
00:59:15because the vanilla balances out that punchy lemon curd.
00:59:18Great. 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 clashing against each other,
00:59:28but I didn't get enough fruit. I wanted a bit more in there.
00:59:32That's fantastic.
00:59:34Love the contrast.
00:59:36I think there's a slight lean, but it feels like a dream to cut.
00:59:42That raspberry flavour is super tangy.
00:59:45Brilliant. Thank you.
00:59:47That dark chocolate cake is just perfect consistency.
00:59:53I love the way you've decorated it with the finger lime,
00:59:56because it's like little jewels.
00:59:58It's great. They're self-supporting.
01:00:02Jadon, the cake is really delicious, especially the lemon aspen.
01:00:06And you've somehow managed to make it quite subtle. Thank you.
01:00:09All of the flavours that you're bringing to us are really unique,
01:00:12but be careful combining too many of them.
01:00:15I do get overexcited sometimes.
01:00:18Molly, come and show off that showstopper.
01:00:25Wow! That's awesome.
01:00:28And the sharpness of the edges, really impressive.
01:00:32I'm speechless. I mean, I was not expecting this.
01:00:38Loads going on in the middle there.
01:00:41You know, it's quite rare to find cakes that taste as good as they look,
01:00:46but it tastes fantastic.
01:00:48And that chocolate crackle is still crunchy
01:00:51and it just brings us back to our childhood.
01:00:54I can't fault it. I think it's fantastic.
01:00:57Oh, thank you.
01:00:59What I love the most about this cake
01:01:01is not only the flavours with the dark chocolate,
01:01:04the crumbly edges,
01:01:06is not only the flavours with the dark chocolate,
01:01:09the coffee and the caramel,
01:01:11but you have also followed through with exciting texture.
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 different talents and skills amongst them as well.
01:01:40What I love about the first week is everybody's slightly nervous
01:01:44but really excited
01:01:46and it's like the first day at school, isn't it?
01:01:48Yeah.
01:01:50Well, we know the Showstopper is a big part of the week,
01:01:53so how is everyone looking after it?
01:01:55Look, I'm not going to beat around the bush.
01:01:58Jill really, really had a bad day today.
01:02:02She just put too much pineapple jam in this delicious pina colada cake,
01:02:06which meant her cake fell apart.
01:02:08Yeah, and I was just really heartbroken for Jill
01:02:11because the cake was really delicious.
01:02:14Bad luck is all we're talking about here.
01:02:16I mean, it would have been so difficult
01:02:18because all the other Showstoppers were fantastic.
01:02:21So what about Star Baker? Who's in the running right now?
01:02:23Well, I want to talk about Adrian's shagadelic cake.
01:02:27The interior as good as the exterior
01:02:29and those citrus flavours were absolutely fantastic.
01:02:33He has some great baking skill.
01:02:35And then there's Molly. What a Showstopper.
01:02:38Yeah.
01:02:39That was one of the best cakes I've seen in this shed.
01:02:42Don't forget the chocolate crackle. That was really surprising.
01:02:45It actually elevated the cake. It gave it a little something special.
01:02:49How exciting is it, though, that the standard is so high in the very first week?
01:02:53And I'm impressed that so many of the bakers have kind of overcome their nerves
01:02:58and just like, right, I'm going for it.
01:03:00Yeah.
01:03:07Bakers, congratulations to everyone on your incredible cakes.
01:03:17Tonight I get my favourite gig
01:03:19where I can announce our very first Star Baker.
01:03:23This baker has brightened the shed with their bouncy energy
01:03:27and has already proven that they have genuine skill
01:03:30that some might say is far beyond their years.
01:03:34This week's Star Baker is...
01:03:37Molly!
01:03:40Hi, Molly.
01:03:46So that leaves me with the sad task of announcing
01:03:49who will be leaving us tonight just as we're getting to know them.
01:03:53Straight away this baker gave us a feeling of home
01:03:56and their warmth and humour are proof that some classics never go out of style.
01:04:01We are so sorry to say goodbye to Jill.
01:04:06It's all right.
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 bakers, too.
01:04:16Don't worry. I won't be far away.
01:04:19Thanks, Jill.
01:04:21So sad to see Jill go because she's such a lovely personality.
01:04:26Also, let's not forget our Star Baker, Molly.
01:04:29Well done, Molly!
01:04:31I still cannot get over that Molly is just 16
01:04:35and can produce cakes like that.
01:04:37Absolutely amazing.
01:04:39Beautiful.
01:04:41Star Baker job!
01:04:43The Bake Off shed has definitely lived up to expectations.
01:04:46I would say even exceeded them.
01:04:48It's just like, oh, so good. So good.
01:04:55THE BAKE OFF