Category
🦄
CreativityTranscript
00:00Last time, the bakers made a splash in Biscuit Week.
00:18Look at that.
00:19You've got the engineering just right.
00:21Arvind's delicate showstopper won him the title of star baker.
00:25It feels really amazing.
00:27And we said a fond farewell to Jaden and Ryan.
00:31I'm feeling a little sad, but I've had a great time.
00:34This week, our eight remaining bakers take on Celebration Week.
00:39After opening with signature Sarawax...
00:41Look at those layers.
00:43..there's a festive technical...
00:45Oh! Oh! Oh! Oh! Oh! Oh!
00:48..before a terrifying showstopper.
00:51LAUGHTER
00:54MUSIC
01:18A great celebration to me is friends and family
01:21hanging around with some of my baked goods.
01:25I am ready to sell a bake.
01:32Bakers, it's time to bust out the decorations,
01:35put your dancing shoes on and get ready for Celebration Week.
01:39CHEERING
01:41This week, it's about food that you'd serve at a party,
01:44a gathering, a shindig weirdly honouring
01:47only 50% of the Bake Off hosting team.
01:51A calibration, if you will.
01:53LAUGHTER
01:55Now, today, Darren and Rachel would like you to bake
01:58your signature Sarawak cake.
02:01A Sarawak is a coloured layer cake from Malaysia
02:04served on special occasions.
02:06Unlike other cakes, this one is baked layer by layer.
02:10Your Sarawak should have a minimum of four colours
02:13and be designed to form a geometric pattern when it's cut open.
02:18Bakers, you have two hours and 15 minutes
02:21to bake your signature Sarawak cake.
02:24On your marks, get set, bake!
02:35Sarawak is covered completely.
02:37You don't see all those colours.
02:39You slice into it and then it's like, whoa!
02:42Celebration!
02:44In a Sarawak cake, you want to get beautifully even layers,
02:49so the bakers need to pour the batter to the right amount
02:53and make sure they bake it evenly.
02:57It's going to take a fair amount of skill
02:59to make sure that we get all the layers in there
03:02and we don't actually burn anything.
03:05When I cut that cake open,
03:07I'm looking forward to seeing a geometric and vibrant design.
03:12Colouring my batter.
03:14Summery, fun colours.
03:17Dimi's celebratory Sarawak will be flavoured with orange,
03:21lemon and lime and coated in citrus buttercream.
03:25It's a really good cake to showcase the flavours I love
03:29and my style of baking.
03:31Yeah, just screams celebration.
03:33A Sarawak cake, every layer you pop under the grill.
03:41I'm going in with my first layer.
03:47Hello.
03:48Arvind, what are you making for us today?
03:51As you would expect from me, it's quite intricate.
03:54It's a very tricky cake to make,
03:57so if someone serves you a Sarawak layer cake,
04:00you must be very important to them.
04:05Arvind's VIP celebration
04:07will be flavoured with orange juice and orange zest.
04:10Inside the cake, he will create a checkerboard pattern.
04:15I will divide my batter into four.
04:18I think there are multiple ways to make it.
04:21I'm just going to stick with my guts
04:23and a little bit different from the traditional ones.
04:28To get the extra flavour into the Sarawak cake,
04:30I'm making a raspberry and lime syrup
04:32with some condensed milk and butter
04:34and I'll brush that in between each layer.
04:36Jason's Sarawak will have layers of raspberry red and lime green cake,
04:41all wrapped up in a pink sponge.
04:43I just wanted to keep it simple,
04:45just two flavours to make sure they come through at the end.
04:50I have a lovely little concoction here of coconut condensed milk
04:53and a little coconut rum.
04:55So if any of the sponge is a little dry,
04:58this sits in there, soaks in
05:00and just makes everything, like, luscious and delicious.
05:04Adrian's boozy Sarawak cake will celebrate all things love
05:08with a patterned neon heart in the centre.
05:11Sounds tricky.
05:12Yep, it is going to be a challenge
05:15and that's because there are so many layers
05:17and so much geometric cutting and gluing.
05:21I love how we're getting a classic Adrian.
05:24You're being super creative
05:26and really pushing yourself with your design.
05:28And I don't know what I'm talking about.
05:30I think you're going to do great.
05:31Thank you, Kal. That means a lot.
05:35In Malaysia, there is a temple called the Batu Temple.
05:38Locals have made a tourist attraction with the stairs leading up
05:41and I'm going to make those colours,
05:43so a bit of blue, red, teal and yellow.
05:47In keeping with her temple theme,
05:49Lorena's cake will be pyramid-shaped.
05:51It will be flavoured with vanilla, coconut and rum.
05:55My cake batter only uses egg whites and coconut oil,
05:58so my colours will be nice and vibrant.
06:01I think I've just made Kal's hair.
06:05One hour to go, bakers. One hour to go.
06:16I had a really, really intense pineapple phase.
06:19For some reason, I made pineapples like my whole lifestyle.
06:23I had pineapple sunglasses, shirts.
06:26I had a pineapple-themed party.
06:28Molly's celebration will continue with a pineapple jam
06:31between layers of coconut cake.
06:34It will be coated in a white chocolate ganache.
06:38What got you into pineapple?
06:40Like, were all your... Did you get into the wrong crowd?
06:42Yeah.
06:43Were they all doing pineapple back then?
06:50The layers seem to have puffed up quite big.
06:52I hope we haven't dropped in at a bad time.
06:54A really bad time. What's happened?
06:56No, it's not a bad time. It's a great time.
06:58We're trying a Sarawak and it's my version of a Sarawak.
07:02Elliot's version of a Sarawak will be flavoured with chocolate and orange.
07:06It will be topped with an intricate pipe design and love hearts.
07:11When it comes to Sarawak, I honestly have zero clue,
07:14so I've just started to come up with my own little ideas.
07:17Do you know what? I love your confidence, mate.
07:19You always have a good day in the kitchen if you're going to be positive.
07:22Well, we love baking and we love cooking and we love trying stuff.
07:25I just want to pick out that's new.
07:26Absolutely. That's great.
07:27I love that. This is like useful panic.
07:29Like, my panic is...
07:31I just don't know what to do.
07:32Good luck.
07:33Good luck, mate.
07:40Bakers, you have 30 minutes before your cakes are fair game
07:45for Rachel, Daz, Natalie and me.
07:49Mainly for Natalie and me.
07:52It's getting hectic cos you're in and out grilling, in and out grilling.
07:59OK, I'm on my last layer.
08:01This is going to be my outside one.
08:04I am doing a kente-inspired design.
08:08Now, kente is a traditional Ghanaian cloth.
08:11Melissa's Sarawak cake will include bright greens, reds and orange.
08:18To finish, she'll wrap it in a thin layer of yellow cake.
08:22What about those layers there?
08:24These layers?
08:25What are they flavoured with?
08:26Ooh, they are flavoured with a very African flavour called vanilla.
08:40Every minute counts at this point.
08:48Great.
08:49Yeah, I'm pretty happy with this.
08:51The hard thing is you can't tell until you cut into it to see the layers.
08:55I'm definitely happy with the colours.
08:57We just need to assemble it.
09:00So good.
09:02This is a bit thin.
09:04I just can't layer it.
09:07I'm going to put a thin layer of pineapple jam,
09:10so that'll help kind of stick the layers together and to all be one cake.
09:17We are motoring.
09:20This caramel is gorgeous because it's so dark.
09:22It'll be full of flavour.
09:26Bakers, you have 15 minutes to go.
09:29Can I have more time?
09:30Okay.
09:32We are rolling.
09:37Let's just hope that's cooked.
09:43Man, I hate this.
09:48I think it's looking pretty good.
09:52I've just heated up my white chocolate ganache a little bit
09:55and I'm going to pour it on my Sarawak,
09:56so that'll help me stick my toasted coconut to it.
09:59They're going to be like, oh, this is just a boring white cake.
10:01And then, boom, they cut into it and it's just like, wow, celebrate.
10:14Pink Sarawak, I love it.
10:17Okay, let's see, trim.
10:19Bakers, you have one minute to go.
10:21Clean bench, please.
10:26Let's get those on the plate.
10:28Yep.
10:30Oh no, it's upside down.
10:32Loads of flowers.
10:3510, 9, 8, 7, 6, 5, 4, 3, 2, 1.
10:51That's it.
10:54Celebrate.
10:58Good job.
11:05MUSIC
11:13Lorena, it looks like a fantastic bomb Alaska,
11:16perfect for a celebration.
11:20Look at those colours.
11:22Oh.
11:23I'm leaving my sunglasses.
11:27The coconut is so delicious
11:29and in combination with the vanilla, it's so full of flavour.
11:33It's really fantastic, nice and moist.
11:36You've done something very creative and very vibrant.
11:41The decoration is fabulous.
11:43I love the piping. It's fun.
11:47It feels nice and firm.
11:50It isn't as neat as you might want it,
11:53but you have managed to create layers and we've got a pattern there.
11:58The texture of the cake, it is slightly on the drier side.
12:03But it does taste great
12:05and the vanilla works really well in the whipped ganache.
12:10It looks really festive
12:12and it looks like it's perfect for a party table.
12:16Look at those layers.
12:18Look at those layers.
12:25The balance of that pineapple jam is perfect.
12:28Love that toasted coconut.
12:30I think it's a clever flavour profile that you've put to this.
12:37It looks like you've had a bit of an issue here wrapping your sponge.
12:45Oh.
12:46You've got some good layers in there.
12:53I think the sponges are not a fantastic texture,
12:57but the flavour does compensate.
13:00Both of the flavours are nicely balanced out
13:03and the cake tastes really fresh and vibrant.
13:08The icing on the outside looks really appetising.
13:12I think you've definitely hit the Sarawak brief.
13:16You can really see how you've baked each layer to perfection.
13:24That frosting on the outside, it's delicious.
13:27The orange, the lime and the lemon, so beautiful.
13:30Like a burst of sunshine.
13:33The embossing of the cake on the outside,
13:37it gives the cake some elegance.
13:42You certainly haven't got really thin layers.
13:45It's almost like a Battenberg cake.
13:49Delicious flavour. Really nice.
13:52It's got a lovely, zesty aftertaste.
13:55It looks beautiful, however, it's just not a Sarawak cake.
13:59You know, you've got this very cool, psychedelic kind of pattern going on.
14:03I love that. A few cracks on the top, which is unfortunate.
14:08In order to get those defined layers,
14:10you want nice and thin, you want them baked correctly.
14:13Everything's just a little bit too compact here.
14:18I'm not getting much of the rum through, but the coconut comes through.
14:22I could tell straight away it was a heartbreak cake
14:24because I see here some wasted years, unreturned DVDs,
14:28really annoying in-laws. I think you did it perfectly.
14:31Well done.
14:34Look at that. It looks spectacular.
14:36And it's got those bright Ghanaian colours.
14:38It's fantastic.
14:42All right.
14:44Wow! That's exactly what we were looking for.
14:52Really good flavour. I love vanilla.
14:54It's a spectacular interior.
14:57I think you've nailed the flavours,
14:59and you've got a fantastic definition.
15:02I was so proud when I heard Darren and Rachel say
15:06that I completely nailed the brief.
15:08Rachel said that mine had great flavour,
15:12but it wasn't a Sarawak,
15:14but I'm still proud of what I served in there.
15:28Bakers, welcome to what would normally be the technical challenge,
15:32but because it's Celebration Week, we're throwing a party.
15:37I'm just kidding.
15:39There's no party that we'd tell you about.
15:45Today's technical bank has been set by Darren Purchase,
15:48a man who loves 70s dinner parties so much
15:51that he gels his hair up into little spikes
15:53and puts a cube of cheese and a cocktail onion on each one.
15:57There's nothing wrong with that.
15:59Darren, any tips for our bakers?
16:02Watch your temper and don't bust my baubles.
16:09Thanks, Daz. That's scary.
16:11Now, off you guys go. Good luck.
16:14Good luck.
16:16Now that they've gone, I can tell you that Darren would like you
16:19to make his Christmas ornaments.
16:23Darren's Christmas ornaments are made from tempered chocolate
16:26and filled with chocolate sponge, cherry compote
16:30and white chocolate cream.
16:33Bakers, you have two hours and 15 minutes
16:35to make Darren's Christmas ornaments.
16:37On your marks, get set, bake!
16:46It is a mean three-page recipe,
16:48two hours and 15 minutes to get forms.
16:52I am so happy that we've got some Christmas cheer
16:55in the chefs today.
16:57It's my favourite time of the year.
17:05These are my Christmas ornaments.
17:08Look at them, they're so sparkly.
17:10And it's hiding a dessert inside.
17:13Chocolate and cherry and cream.
17:16Oh, my goodness.
17:18Now, our bakers need to temper some dark chocolate
17:22and then cast that chocolate into the moulds.
17:25Super thin.
17:27And then if I break it...
17:30..you get that nice snap.
17:32Tempering chocolate isn't an easy thing.
17:35It is one of the hardest parts of this.
17:37Mmm.
17:46That is divine.
17:48You know, you get the crunch of the chocolate,
17:51juicy cherries and the lightness of the white chocolate.
17:55And they need to bake the perfect chocolate sponge.
17:58And then there's the cherries.
18:00Getting the balance right, that sweetness,
18:02with the white chocolate and Kirsch cream.
18:04It can overwhelm you because it has the Kirsch inside.
18:08So much packed into a tiny little Christmas bauble.
18:12We really need to test them now.
18:14We need to find out exactly how good they are.
18:20I'm starting with the tempered chocolate.
18:22I need to be very careful about my temperature.
18:25You need to get to between 31 and 33
18:28to make sure that the chocolate becomes smooth.
18:3132...
18:33The key to getting tempered chocolate right
18:35is making sure that there's no lumps of chocolate left.
18:40Got some lumps in there.
18:42OK, that's good.
18:44Now what?
18:49Lightly spread the first mould and completely coat
18:52two cavities gold, two cavities silver and two cavities red.
18:56Sizzle, sizzle, sizzle.
19:02I'm going to pour the chocolate into the moulds now.
19:07Urgh!
19:11Yeah...
19:13You just...
19:15Urgh!
19:17I've emptied all the excess chocolate out,
19:19so it's kind of like a shell.
19:22Jeez, that is thick.
19:26With their chocolate shells resting,
19:28the bakers must work on the components
19:30that sit inside the balls.
19:32Finally pipe 12 Christmas trees.
19:35Oh, hey, Cal. What's going on?
19:37I'm trying to draw a Christmas tree.
19:39And it's actually quite hard.
19:41Have you made Christmas trees before?
19:43Not chocolate ones.
19:46It's looking good so far.
19:48So far, so good.
19:50Have you thought about just, like, picking some leaves
19:52from one of the hinges around here and just, like...
19:54That is such a good idea.
19:56I'll just go to that now.
20:00I have a Christmas tree up in my house all year round.
20:04Love the lights. Don't judge me.
20:07I've seen that you need to put the...
20:10..trees inside the baubles.
20:13So I think I might need to make them smaller.
20:16Just going to roll with it.
20:21BAKERS CHIRP
20:23Bakers, you're right at the point
20:26where Donna and Blitzen start complaining
20:28their hooves are sore from all the flying.
20:31You're halfway.
20:33You are halfway, bakers.
20:37Just making my meringue, ready for my sponge.
20:41Froggy, froggy, frothy.
20:43You just have to be gentle,
20:45which doesn't help when you're rushing.
20:47The sponge is going in the oven.
20:50WHIRRING
20:53OK.
20:58I'm making a white chocolate Kirsch cream now.
21:03I'll just put a little extra Kirsch in there.
21:05We all just want a little extra tipple at Christmastime.
21:10Hello, Elliot. Hello.
21:12How are you? Good. I like your baubles.
21:15Oh, thank you so much.
21:17I know you're a bit busy at the moment,
21:19but I do need a singing lesson.
21:21I thought maybe... maybe Jingle Bells?
21:23Oh! Jingle bells, jingle bells.
21:26Sing that. Jingle...
21:28Jingle bells, jingle bells.
21:30Jingle bells, jingle bells.
21:32Oh, my God!
21:34That went all a bit off.
21:36Jingle bells, jingle bells.
21:38Jingle, jingle.
21:40Ha-ha-ha!
21:42I hope your baubles are going better than that.
21:44So do I. Ha-ha!
21:49I'm taking my cake out.
21:51Ow, ow, ow, ow.
21:59Yep, that's good.
22:01I need 100g of frozen cherries, drained.
22:05I'm now on to my cherry compote.
22:12Yep, that's definitely jammy.
22:14I'm going to take this off. I need this to chill.
22:16Oh, no, I think I've got something in my eye.
22:18Cherry juice in the eye.
22:26Bakers, 30 minutes remaining.
22:2830 minutes remaining.
22:30No.
22:32Deck the halls with boughs of holly,
22:34Fa-la-la-la-la, la-la-la-la.
22:38Maybe I shouldn't be so stressed while I sing it,
22:40otherwise it sounds really terrible.
22:44I actually have no idea how one goes about demoulding.
22:48Oh!
22:52Oops.
22:55Oh, my God.
22:57It's a Christmas miracle.
23:00Knock it.
23:02I'm breaking your baubles.
23:04Ha-ha-ha-ha!
23:06My darlings, you have 10 minutes to go.
23:09Yep.
23:11I'm trying to soften it up a bit more than the darlings.
23:13But what's nice is...
23:15OK.
23:17Assembly time.
23:19And cherry compote into each pile.
23:23So, that's that.
23:25Sponge, disk.
23:27But that's 5cm.
23:29OK, we're good.
23:31I'm just going for gold.
23:40It's not good.
23:42It just won't set.
23:44Breathe, breathe, breathe.
23:46Get that Christmas tree out. Come on.
23:48Final touches, bakers.
23:50Final touches.
23:5210, 9,
23:548, 7,
23:566, 5,
23:584, 3,
24:002, 1.
24:02That's it, everyone.
24:04Well done.
24:08Oh, my God, that is amazing.
24:10Oh, my God.
24:13Bakers, could you please bring your Christmas ornaments up the front?
24:31Bakers,
24:33I keep giving you super-tough challenges.
24:37But I tell you what, you guys keep rising to that challenge.
24:41I know how hard it is with chocolate tempering
24:44and lots of different components.
24:46And I think tonight you have done an excellent job.
24:50We're going to try the first one.
24:53We've got three fantastic-looking ornaments.
24:56And the colours are really striking as well.
25:00We'll just check that it's tempered correctly.
25:04We've got a nice snap, which means the tempering's been done well.
25:12The chocolate sponge is really light.
25:16And that cherry is delicious.
25:19It's been expertly baked.
25:21I'm really pleased with this effort.
25:23On to number two.
25:26It's not quite complete, but the colour is really vibrant.
25:31And...
25:40I love how the baker has been really generous with that kirsch.
25:45And with that chocolate sponge, which has that nice denseness to it,
25:49it's really delicious.
25:51Yeah, and really good texture on the chocolate trees.
25:55On to number three.
25:57They're missing one of the tops on the bauble.
26:01It's unfortunate that the chocolate isn't actually tempered.
26:05It's a little bit pliable.
26:13Ooh!
26:17The cream is well made and it's a really delicious dessert.
26:21On to the next.
26:23Only two chocolate ornaments here.
26:28Lovely flavour.
26:30I do, however, think the kirsch cream is a little bit over-whipped.
26:35But the cake is really rich
26:37and the cherries are really delicious and juicy.
26:42I mean, they're not chocolate trees, Rachel.
26:45That's a forest. Look at that.
26:50That's really good chocolate.
26:52Well done. Good tempering on that.
26:54The consistency of the cake is exactly like yours, I think.
26:58It's really dense, it's got that lovely chocolatey taste.
27:01Overall, that dessert is fantastic.
27:05Hats off to the baker who's attached the chocolate string straight to the top.
27:10And they also look really luscious and really well finished.
27:14But, unfortunately, the cream is escaping a little bit.
27:19It's really nice and even and nice and thin.
27:22Exactly like yours. Yeah.
27:28And the flavours are all there.
27:30Cherry compote was lovely.
27:33I think our baker had a fantastic effort
27:36at making my chocolate ornaments here.
27:38On to the next.
27:40It looks like Dorothy's lost her shoes.
27:44This red bauble is so sparkly.
27:49It's a little bit thicker than other places there
27:52and that's probably where that bloom has come.
27:55So the bloom is just different fluctuations in temperature
27:59and there seems to be a bit of cream missing.
28:04Unfortunately, the whole thing is not in balance
28:07because we haven't got that cream.
28:09All right, Darren, the last one.
28:11Three chocolate ornaments, all complete.
28:18It's thick chocolate.
28:20Even though the baker has done a very thick chocolate shell,
28:24we still have all those lovely components in there.
28:29Great flavour.
28:32The judges will now rank the baubles from eighth to first.
28:38In eighth place...
28:41..is this.
28:43Jason.
28:45Some great flavours, but it's a shame you didn't have all the ornaments.
28:49In seventh position we have...
28:53..this one.
28:55That was me.
28:57Elliot didn't temper that chocolate correctly.
29:00In sixth position...
29:02..Arvin.
29:04In fifth place...
29:06..Demi.
29:08In fourth position...
29:10..Melissa.
29:12In third place...
29:14Well done, Lorena. Thank you.
29:16In second place...
29:23..who's this?
29:25Molly.
29:27Great tempering and the perfect cake.
29:31And, of course, that means in first place...
29:34..again...
29:36..is you. Well done, Adrian.
29:38APPLAUSE
29:40Thank you. Thanks.
29:43Very thin chocolate, delicious flavours,
29:45and that's your third technical win,
29:47so congratulations. How do you feel?
29:49It was a big challenge and I'm so glad I got three baubles up for you.
29:54Well done.
29:56It is a Christmas miracle that I am in first place.
30:00I have done bad in technicals before,
30:03but hopefully I will make it through the showstopper tomorrow.
30:13BIRDS CHIRP
30:21Bakers, welcome to the biggest celebration of the week,
30:24the showstopper.
30:26In honour of Halloween and other spooky festivals around the world,
30:29the judges would like you to create a spooky blacklight cake.
30:34This cake should use brightly coloured edible elements
30:38that glow in the dark under a UV light.
30:41Judges, any advice?
30:43Use definition and texture in your design to get maximum effect.
30:49Think outside the box when it comes to colour.
30:52Bakers, you have four and a half hours
30:55to create your spooky blacklight cake.
30:58On your marks, get set, bake!
31:07I'm rough.
31:09I'm terrified.
31:12We are scared, terrified, panicked.
31:15For all the best reasons today.
31:21We're putting a lot of sugar today, but it's a big cake.
31:29OK.
31:33This mixture is so great, I think it's going to go on my Christmas list.
31:40Morning! Hi, Lorena.
31:42Wow, I love that scary dress you've got.
31:45Thank you. It's very on theme.
31:47Well, if you've got it, haunt it. Definitely.
31:52Lorena will be making a spooky chocolate cake.
31:55She'll decorate with a Swiss meringue,
31:58tempered chocolate rib cage and a skull.
32:01Under the blacklight, her cake will glow in bright neon colours.
32:05How are you going to get the elements to look
32:08both good in daylight and in the blacklight?
32:11My design is top-notch in blacklight.
32:14In daylight, I need to think on my feet
32:17and think of how I can add some sparkle or colour to it.
32:20Good luck, Lorena. Thank you so much.
32:24In my cake mixture, I've got some delicious dark chocolate,
32:28orange zest, vanilla, a coffee.
32:33Dimi's zesty chocolate mud cake will be decorated with eyeballs,
32:37fondant spiders and marshmallow cobwebs.
32:40Her scary cake will glow orange under blacklight.
32:44I think I am pushing myself and I'm just going to make sure
32:47I really nail all the different elements in the cake.
32:53This is matcha for my matcha sponge cake.
32:56The design of my cake, it's like a witch's altar,
33:01so I kind of wanted to tie that into the flavour,
33:04which is like herbs and like potions and it's a very earthy flavour.
33:09Jason's earthy matcha cake will be coated in earl grey buttercream.
33:14He'll complete his design with a scary voodoo doll
33:17that will glow on top of his cake.
33:20When you're doing your voodoo thing on your cake,
33:22will there be another cake the other side of the room
33:25that's feeling the effects of what's happening?
33:27It will fall over. Amazing.
33:32Alien greed.
33:39I can definitely smell pandan.
33:41Are you combining the pandan with anything else?
33:44So coconut buttercream will go in between the layers of the pandan cake.
33:49Arvind's pandan and coconut cake will be encased in modelling chocolate
33:53and sculpted into something of Philippine legend.
33:56My cake is based on a Philippine horror creature.
34:00It's a monster that disguises itself as a baby.
34:04Okay.
34:05And it will start crying, luring people to help the baby
34:10and then when finally they go there,
34:12it will turn into a monster and eat the person.
34:14When the baby cries, does it sound like, like...
34:19That sounds familiar.
34:21Yeah?
34:22Are you really Natalie?
34:27So my spooky cake, it's a little homage to my mum.
34:31My mum always grows pumpkins every single year
34:34for the kids to go and pick at Halloween
34:36and then does a big Halloween pumpkin party.
34:40Elliot's pumpkin patch cake will be made from Genoise sponge,
34:44flavoured with chocolate and hazelnut.
34:47He'll cover it in Swiss meringue buttercream
34:49before decorating it with glow-in-the-dark creepy crawlies.
34:54This is what forms the Genoise sponge
34:57and you can see it's so lovely and airy.
34:59It's a bit of a Black Forest sort of vibe going on today.
35:02These will go in for about 25 minutes now.
35:09Hey.
35:10Fabulous.
35:19I'm going to start the temper of my chocolate.
35:22I feel like after the technical, this is risky.
35:25Just now I'm starting to work on my chocolate ganache.
35:28The dark chocolate is really going to be a good contrast
35:31to the cherries and the whipped cream.
35:34Whipped Chantilly cream will be layered
35:36inside Melissa's Black Forest chocolate cake.
35:39To decorate, she'll mould colourful fondant into an African mask.
35:43I'm really excited to see this.
35:45I know that you're very creative
35:47and you're also known for your colour as well,
35:49so I'm hoping that this is going to be really vibrant.
35:51Yes.
35:52And really scary.
35:53Yes, yes, I hope so too.
35:54Don't mind that, Lee, that's just a resting witch face.
36:03This one is a cherry compote
36:06in between the layers of matcha sponge.
36:09Bakers, you are halfway.
36:11Yeah, OK, I'm good.
36:17So this is the support structure
36:20and the roof of the Scary-Go-Round.
36:24Adrian will decorate his Scary-Go-Round
36:27with glowing neon colours and white chocolate headless horses.
36:31Inside, the cake will be flavoured with pandan and coconut
36:35and be filled with a mango coolie surprise.
36:38I am hoping that when they cut through the middle,
36:41it just starts to bleed out everywhere.
36:44HE LAUGHS
36:51Ooh, I'm tasting that Kirsch.
36:55Have you got zombies in your cake?
36:57Not in the cake.
36:59So it's going to be arch-shaped,
37:01because whenever I make arch cakes,
37:03even if they're, like, pink and floral and, like, fun,
37:06my dad's like, oh, you've made a tombstone.
37:08So we're leaning into that today.
37:11To complete her terrifying tombstone cake,
37:14Molly will make skeleton fingers from fondant
37:17Molly will make skeleton fingers from fondant
37:20that will glow green as they escape the ground.
37:23Inside will be a five-layer cinnamon cake
37:26filled with caramelised apple.
37:29I love that combination of apple and cinnamon.
37:32Watch out that it's not too juicy.
37:34Yep.
37:35You still want to have a bit of bite from the apple.
37:37Yep, perfect. Thank you.
37:42Let's check on the cake.
37:48Oh, my God.
37:50I think we're on track.
37:52I am going to put these straight in the freezer.
37:54And then we'll start assembling.
38:01Bakers, you have the length of time
38:03I like to procrastinate going to bed.
38:06One hour. You have one hour left.
38:09Whoa! OK.
38:13I've got my buttercream ready.
38:15Also have my syrup ready.
38:17And just the coconut flakes in the oven at the moment.
38:23I'm noticing these bits of lonely cake.
38:25I made them just for you.
38:27Let me know what you think.
38:30Mm, that is great.
38:32Oh, thank you.
38:33I might take some for Natalie if that's all right.
38:35That's a really good idea.
38:36I'm a very sharing person, but don't mention it to her later.
38:40Thanks, Lorena.
38:43Starting to get some of the decorations ready.
38:51Lorena, what are you doing?
38:53Oh, my God! Gross!
38:56Oh, my God.
38:59I'm going to cut my cakes, get them ready to assemble.
39:05I'm going to pipe the mousse on.
39:09Easier.
39:13So I'm starting to fill and stack my cakes.
39:21You like the blood?
39:23It's not symmetrical, it's just fun.
39:27Like me!
39:31Now it's all about prepping the decorations.
39:35Trying to make the pumpkins.
39:38I'm going to start to make the little horsey-horses.
39:40All of my decorations include white chocolate and fondant.
39:47I'm making a skull and a heart.
39:50Yes, yes, yes, yes.
39:54Just working on the video.
39:56It should have that magical, like, power glow.
40:01I'm covering them with the glow-in-the-dark powder.
40:05I've also painted them with the glow-in-the-dark paint.
40:08When we put the light on it, it'll glow in the dark.
40:11Oh, my gosh, oh, my gosh.
40:13Just be careful.
40:15I got it, I got it.
40:17Come on, birdie.
40:19Come on, birdie.
40:21Oh, my gosh.
40:23Oh, my gosh.
40:25Oh, my gosh.
40:27Oh, my gosh.
40:29Come on, birdie.
40:31Yeah, there we go.
40:38Making things glow in the dark is not that easy.
40:44I'm just going to check the UV on this.
40:47And you can see already that as soon as it gets dark,
40:50that's going to glow like crazy.
40:52It's awesome.
40:54I'm his father.
40:57Bakers, you have 15 minutes to go.
41:00OK.
41:02Why do they make us clean the shed like this?
41:05Once I've made the blue spiders,
41:07I will get the dust out and I'll dust whatever I can.
41:13I am starting to add the little UV aspects to this
41:18and then I just want it to light up and be very festive.
41:22In blacklight, I want the eyes to jump up and scare them.
41:30This is actually fun.
41:33Hello.
41:35Bakers, you have two minutes to go.
41:38I'm just going to keep adding now until the final countdown.
41:42We're getting to spooky town.
41:45Final touches, everyone.
41:48I've got this.
41:5410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
42:14Yes!
42:16You actually did it.
42:18It looks really good.
42:20I'm so happy.
42:23Looks just like you.
42:43Congratulations on your spooky creations, Bakers.
42:50Well done.
42:57Demi, would you please bring us your showstopper?
43:06Those eyeballs, they're awesome.
43:09They're really scary.
43:11OK, now's the moment of truth.
43:14I'm calling for the black lights.
43:20Farrah!
43:22Jeez, Gal, what are you doing?
43:27God, it is literally glowing off the plate.
43:31It's really triggering, actually.
43:34Let's put the lights up.
43:38Here we go, Demi.
43:40You've constructed this really well.
43:48That cake is deep, dark and rich.
43:51That chocolate flavour is super intense.
43:54And the orange flavour, I love.
43:57You have created a cake that is perfectly balanced.
44:01An absolutely terrifying decoration on the outside
44:05that I don't think I'm going to forget in a hurry.
44:08I really think this is your best bake so far.
44:11Well done. Thanks.
44:13This is very creepy.
44:15You've definitely nailed the brief in terms of scariness.
44:18Lights off.
44:23The eyes, the way they're glowing,
44:26they look like he's even more angrier now.
44:29Yes, hideous, really.
44:31Let's put the lights back on.
44:33Please, quickly.
44:36Look at that green.
44:44Pandan's one of my favourite flavours.
44:46I think you've done a fantastic job.
44:48It's got a good texture
44:50and you've been very generous with that buttercream.
44:53You have created this very light and fragrant pandan flavour
44:57and with the coconut, it's perfectly balanced.
45:00This is one of the best things since sliced head.
45:05LAUGHTER
45:12It's not super terrifying.
45:14Let it be dark.
45:18It glows so fantastically,
45:20the vibrancy of all the colours you've picked out.
45:26Look at all that cherriness. It's like blood.
45:30LAUGHTER
45:33Elliot, you have really succeeded
45:36in capturing that black forest flavour.
45:39Your sponge is lovely,
45:41but where you've cut that sponge in half and filled the middle,
45:44I probably would have cut that into three
45:46and then that eating experience would just be a little bit better.
45:50Melissa, you are so good at picking out vibrant colours.
45:56Oh!
45:58It really pops now.
46:00Yeah, that's probably the brightest effect that we've had so far.
46:06Look at those layers, Rachel.
46:12Oh! Tastes amazing!
46:15The sponge is really moist and then you've got all that cream in there
46:19and you've got Kirsch coming through,
46:21which is giving me a little bit of a buzz.
46:23Melissa, this is quality.
46:26That black forest combination is spot on.
46:29For me, I can't fault it.
46:31Oh, thank you.
46:33Molly, this is terrifying, especially with those fingers coming out.
46:37Oh!
46:45Molly, look at those spiders.
46:50That looks pretty specky inside.
46:52That looks pretty specky inside.
46:59Molly, the texture of the cake is really lovely.
47:02Those apples have a lovely bite to them.
47:05I do like cinnamon and I could have had a bit more for me.
47:12Wow, there's tempered chocolate at the front.
47:14You've got the rib cage and that skull.
47:17It looks so shiny as well.
47:20Ooh!
47:22Wow!
47:24The way it's glowing is nuts!
47:26Look at that rib cage. It's just illuminated.
47:33The layers are slightly uneven.
47:41The consistency of the cake is really dense and chocolatey
47:44and I like the contrast of that buttercream.
47:47We're going to check that chocolate temper.
47:50Look at that.
47:52Great snap.
47:54Thank you so much.
47:56I think it looks great.
47:58Not sure if it's too simple, but I'm hoping when we drop the lights
48:02I'm going to get some sort of dramatic reveal.
48:07I do love the glow in the dark swish that we've got around the side.
48:11Those bones are particularly macabre.
48:18Those layers!
48:20Nice and neat.
48:24The earl grey comes through.
48:26I think you could have added a little bit more,
48:28but the cherries really bring everything together.
48:31That matcha sponge was really well made.
48:34It probably could have had a little bit more terrifying detail.
48:38Some of the horses are missing heads.
48:41It really captures that scary merry-go-round.
48:45I think it looks great.
48:47OK, let's make it dark.
48:51Look at it. I love it. It's so bright now.
48:54It's a real contrast.
49:02Oh!
49:05Oh!
49:13You have managed to create a beautifully balanced coconut and pandan.
49:17That's really ghoulish.
49:19But what I really love is that explosion of mango blood.
49:24Well done.
49:27Well done.
49:33What a week. The scariest week of all.
49:36It was fun to turn the lights out in the shed.
49:38Who did really well in the showstopper?
49:40Got to talk about Melissa.
49:42She did a clever design.
49:44Really stood out.
49:45And Demi's cake with the chocolate and orange.
49:48Yeah. Really wonderful flavour.
49:50I love the way you were personally offended by Demi's cake.
49:53I was over that.
49:55All right, who was in danger?
49:58Look, Jason, he did a very neat cake.
50:01But we wanted more drama.
50:03There wasn't a lot wrong with it.
50:05We're just at the point now where everyone is doing something absolutely amazing.
50:10Elliot, he's had an up-and-down week.
50:13It didn't finish amazingly on that showstopper.
50:17Was it scary? I'm not quite sure.
50:19So, in a nutshell, who's going to be star baker?
50:22Who's going to go home?
50:23Check your cow.
50:24Every week I try.
50:32Bakers, congratulations on an awesome week of celebration.
50:43This week I have the very fun job of kicking off the star baker party.
50:49Each week this baker brings us a beautiful duet of precision and creativity.
50:54Each bake tells a story that gives us an insight into their world.
50:58I'm so happy to celebrate this week's star baker...
51:04Melissa.
51:18This leaves me with a sad job of announcing the baker whose days in the shed have come to an end.
51:23This baker has been a delight.
51:25Every week they've taken us on a wild ride.
51:28From their beautiful grasp of flavours to their ability to pull out a masterpiece in a few minutes,
51:34they've really performed some magic.
51:37That's why we're really going to miss Jason.
51:47Jason has a wonderful way with flavours.
51:49He should be so proud of what he's achieved.
51:52Jason, keep baking.
51:53I'm really happy with my bake today, so I'm glad I went out with a cake that I was proud of.
51:59Mate, you've done an awesome job.
52:01My experience in the shed has been amazing.
52:04I have met all these awesome people that have the same interests, and that's been amazing.
52:09And of course, congratulations to this week's star baker.
52:15That cake was bold, it was scary, but the flavours were out of this world.
52:23Melissa absolutely deserves star baker.
52:26She's been getting better and better every week.
52:29I'm so happy.
52:32Woo!
52:33I'm a star baker!