Hi, welcome to the show. It's
'70s week. I've had my hair done
specially in a '70s style.
Now, it is '70s week but
it's a very serious,
sophisticated show.
So we won't be doing any
of those cliches like disco ba*ls -
apart from Paul Hollywood's.
And we certainly
won't be doing lava lamps.
As I said, this is a serious affair.
Yee-ha, baby!
Welcome to
The Great British Bake Off.
Ride the pony, baby! Ride the pony!
That does look quite fun.
Give us a go.
LAUGHTER
Last time...
Ah! ..it was dessert week.
Spotted d*ck is very nice.
Dylan had a clean sweep...
It's original and it's delicious.
You've done something quite unique.
..with a handshake.
Cheers, thank you.
..a win in the Technical
and Star Baker.
Tinned fruit...
Paul, he's pure tinned peaches,
isn't he? Yes!
..put Gill on the chopping block.
It doesn't feel real.
But it was Sumayah...
I forgot an ingredient.
..who ultimately carried the can.
It wasn't one specific event
that let me down,
it was just kind of like a series.
This time... Ooh!
..we're going back to the '70s...
Do you want to do some '70s moves?
No.
..with a towering Signature...
Ow, ow, ow, ow, ow.
..a retro Technical...
LAUGHS
Oh, my God, this is ridiculous.
..and show stopping vintage gateaux.
Who will revel in the past?
Took me straight back to the '70s,
that did.
..and whose future...
I have to laugh cos I'll cry.
..is hanging in the balance?
I'm so stressed! Ah!
Let's go '70s! Let's have a fun
week, guys. Yeah. Quarterfinal.
I definitely didn't think I'd make
it this far but I feel like now,
if I go home, at least I can be,
like, quarter finalist. Whatever.
We started out with 12
and now we're 5 and I'm still here
and it's just like, it just feels
like a massive privilege but also
it's like, "Oh, OK, so I've done
something right," you know?
Do you know, I feel really weird
today cos I'm, like,
am I nervous about the baking or am
I just nervous about how far we are?
I think that is absolutely insane
that I am here in the quarterfinal
of The Great British Bake Off
and now I'm like,
"Right, babes, get to the final."
Think I'm the only baker left
that was alive in the '70s.
But unless we're doing, uh,
pineapple and cheese on sticks
or jelly and ice cream,
I don't think it's going to do me
a lot of good!
Welcome back to the tent, bakers,
for 1970s week.
Pretty much every week's 1970s week
for me. I love the '70s. Really?
Yeah, it's incredible.
Sex Pistols, polyester,
James Hunt, Bruce Lee, power cuts.
They weren't so good, were they? No.
So, for this week's Signature Bake,
the judges would like you to bake
that 1970s classic - profiteroles.
Now, the judges are looking for
a decorative stack
of at least 30 profiteroles.
You can use any style
of filling that you like
but when it comes to the flavours,
think 1970s.
So prawn c*ck, coal.
You've got 2 hours and 30 minutes.
On your marks. Get set. Bake!
Right, here we go now. Oh, God.
I know nothing much about the '70s.
I was 20 years off, so...
You don't remember the '70s, do
you? You're too young.
Yeah, I wasn't there, hon.
When was you born? 2004. No! Yeah.
Oh, my God.
Everyone's so young in here.
Food in the '70s
gets a bad rap today
so our idea is that we should revive
some of those classic '70s bakes
and see what the bakers make of them
and so our Signature Challenge is
profiteroles, which were very '70s.
I do like a profiterole.
I don't like stacking them up
with hot caramel
but I do like a profiterole.
The key thing about this challenge
is getting the choux right.
It's about that
dropping consistency,
too much egg and it won't rise
as much as it should
and they'll be like blinis
at the end of it.
No pressure, be fine.
Going to be fine.
A good-size profiterole is almost
slightly larger than a...
I suppose a walnut.
If they have too big a profiterole
and fill it full of cream, which is
soft, it will soften the profiterole
and if you're doing a stack,
the chances are it will collapse.
Christiaan, good morning.
Hello, Christiaan. How are you?
Christiaan, tell us about
your profiterole.
I'm going to do, like,
a black forest gateau.
So we've got
a chocolate choux pastry
and then for the filling
we've got a kirsch and cherry jam
and a kirsch and chocolate namelaka
which is, like, in-between,
like a ganache and a mousse,
basically.
Christiaan's towering croquembouche
will be decorated with fresh
cherries and kirsch Chantilly cream.
I love the sound of that. I'm
a big fan of black forest gateau,
so it's getting the blend
of flavours all together,
otherwise it's a little bit
too heavy.
Well, that's another thing I think
because there is a lot of chocolate.
That looks like something my dog
left in the garden.
Yeah, but you're not allowed
to look at it yet.
It needs to go in the oven first.
That's a very '70s thing, yeah.
All over our playground,
that's what you'd see.
Gross!
ALISON: Christiaan might be inspired
by seminal '70s flavours
but Dylan's channelling
the decade's most famous film.
Whenever I think of the '70s
I just think of Star Wars.
It's wick...
It's, like, my favourite.
My dad basically indoctrinated me
into it I don't complain
because it's just amazing.
Dylan's hoping the force will be
with him today
as he'll be attempting to build
a droid-inspired profiterole stack
supported with precision-engineered
nougatine
and filled with banana creme
patissiere and salted caramel.
Last week, handshake. Yeah.
Won the Technical. Yeah.
Star Baker. Yeah. I think
you could take over from Paul.
As what? Well, like, you know,
in Showgirls where she kicks that
one down the stairs,
that's what we could do to Paul
with the stairs over there.
As he's coming across
with his thumbs in his belt holes,
we'll just... He always does that,
doesn't he? He can't get 'em out.
He's like that.
Yeah, he just does that.
That's cos he's always ready
for a barn dance.
Hi, Georgie. Hello. Hello, Georgie.
How are you?
Georgie, tell us about
your profiterole.
So mine's going to be in
a croquembouche shape.
And it's based on my favourite band
Queen and Freddie Mercury.
A white chocolate Freddie Mercury
will stand atop Georgie's tower
of profiteroles, which she will fill
with white chocolate and coconut
and dark chocolate
and salted caramel.
When you've practised this,
how tall did it end up being?
My stand is about there,
so it's about this. OK.
It's a decent size, then. Yeah.
Before any of the bakers can start
to stack, they must first
get their choux pastry
to the perfect piping consistency.
Now, then, slowly
and steadily with the egg.
Which means having
to rely on their baking experience
to gauge just how much egg to add.
You want to add them really
gradually
and just see when you have enough.
But add too much and the choux
will collapse under its own weight.
So I picked it up
and it creates a nice V,
it's nice and shiny.
So that's perfect.
Yeah, that's OK to me.
I feel, at the moment,
it might actually benefit
from slightly more eggs.
Right, Illiyin,
tell us all about your profiteroles,
what are you doing?
So I am doing two flavours.
So I have a white chocolate diplomat
with raspberry jam
and then a brown butter caramel
with hazelnut and amaretto diplomat.
It sounds great.
Is there a theme to this?
So this is an ode to the afro,
all in very bright '70s colours.
Oh, I love this, this is great.
It was a time when you could be
authentically
sort of in your natural hair...
Yeah. ..as a black woman
and I think
I want to celebrate that.
NOEL: Illiyin will decorate
her colourful croquembouche
with micro sponge afros,
edible flowers
and isomalt afro silhouettes.
While you're here, look like you're
chilling out, do you want to...
Do you want to do some '70s move?
No.
LAUGHTER
I'm never that chilled,
never that chilled.
Before their profiteroles
can be baked,
they must first be piped
into the perfect portions.
I'm making loads
so then I can pick the best ones.
So I'm just popping down the peaks,
just keeps their shape a bit more.
So we've got a chocolate choux
pastry topped with a craquelin,
it's a really thin biscuit
that you put over the top
and it kind of melts
over the whole choux pastry
and it just gives it
a lovely crunch.
Right.
So these are going in now.
I want to set a timer.
So they bake for 30 minutes.
So at 25 minutes I'll open them,
poke them,
and then leave them
for another five minutes.
Morning, Gill. Hello, Gill.
Hello, there.
So, Gill, tell us all about your
profiteroles, what are you doing?
So my most treasured possession
in the world
is a 1970s Christmas tree
that my parents bought
the first year they were married,
in 1970, and I still have it.
Good condition? Slightly wonky now
but I'm modelling this on it
so I've got an excuse
if it goes wrong. Brilliant.
Filled with a chocolate
and hazelnut creme patissiere
and coated with red
and green craquelin,
Gill's choux will be stacked
and secured with caramel
in tribute to
her beloved Christmas tree.
The '70s was bonkers, weren't it?
It was.
The clothes were bonkers,
the colours were bonkers. Bonkers.
TV shows were bonkers, the kids' TV
shows were even more bonkers.
Even more bonkers. But good music.
We were lucky, weren't we?
We had it all, didn't we?
We had sort of Slade. We had vinyl.
We had to go and buy vinyl
and put them on with a needle.
Needle, and be really careful.
I mean, if you show that
to children now, they'd go,
"Why would you bother with that?"
"What's all this about?"
"What are you, Victorian?"
All right, good luck. Oh, thank you.
Look, it's a little Paul Hollywood.
Just about to give a handshake.
"It's a lovely bake.
It's a lovely bake."
Bakers, you're halfway through.
While choux buns bake...
So I've just started the,
uh, namelaka,
so I'm just pouring in
the cold cream now.
..attention turns to fillings.
This is just my creme patissiere.
I want the filling
to sort of have body,
so I've just got to make sure that
the creams are thick enough.
But while most are focused
on flavours...
My banana creme pat,
that's just now chilling now,
so I'm going to get my
nougatine going.
..Christiaan...
Oh.
..has other concerns.
They look as if they're not rising.
Yeah, no, no, they should be, like,
puffing now. They look like macaron.
They're not as puffed
as I want them to be.
You want them to be slightly higher
and also they've lost
a bit of colour.
So I don't know
if I should start them again.
Are you all right, Christiaan?
Oh, my choux's just, like,
went all flat.
Are you going to do it again? Yeah.
How long do they take to bake?
And then they need to cool down
and you need to fill them.
So, it's like... So it's tight.
It is a bit tight. Right. But it is
what it is, so. You can do it.
Thank you. Thank you, Noel.
I'll leave you, I'll leave you.
So I'm going to try to do them
again but I'm not sure
if I'm going to make it
so we'll see.
Bakers, you have one hour left.
Time to go.
Whilst Christiaan races
to remake his profiteroles...
I added a bit more eggs
than I normally do
and I think that's where I went
wrong. I shouldn't have done that.
The rest of the bakers... Ooh! ..are
already out and starting to fill.
This is my salted caramel sauce.
I'm not using very much because, uh,
you have the caramel
on the outside as well
and you don't want it
to be caramel overload.
But while well-balanced flavours
are important...
Think white chocolate
brings out the flavour of coconut.
..managing the moisture
inside the choux is crucial.
When you add this cream to them
that's going to soften them a little
bit. And then when you're stacking
you don't want it flopping
all over the place.
And the bigger the bun,
the more it must be filled.
Very big ones, aren't they?
They're really big. They're huge.
They're very big. Great big afros.
Exactly. They need to be big.
So that's in.
But I just realised I've got
a few choux buns that are all right
so I'm going to use those
for the bottom layer
so I can already start filling them
and, you know, start something.
While Christiaan tries to revive
a few of his sunken choux...
It's just a little bit stressful,
isn't it? The rest of the bakers
have made a start
on their decorative elements.
So I need to make
my Freddie Mercury now.
I'm making some isomalt afros,
like, sort of women silhouettes.
Um, I've got an afro pick as well,
which will go at the top.
This is my nougatine
to make my, like, stand.
Christiaan,
do you need a hand with anything?
Is there anything I can do? Oh,
maybe in a bit. Oh, don't worry,
just carry on. Thank you.
If you need hands then just shout.
Oh, thank you.
How much time do we have?
Bakers, you have half an hour left.
So stressed! Ah! Right.
For those with their
profiteroles filled...
Let's just go.
..construction can begin.
I'm sticking it with caramel and
just hopefully that's strong enough.
Oh, steady, Illiyin, steady.
I'm doing filling and building
at the same time.
But it's just getting it all in,
in the time now.
Oh, it's so messy.
And it's stressing me out
because I know how much
of a perfectionist I am.
It's like Lego, isn't it? Yeah!
Yeah, but Lego doesn't burn you.
Ow, ow, ow, ow, ow.
Hot, hot, hot, hot, hot.
It should be further but I just...
But that's basically done.
Now it just might collapse,
that's, like, my main worry.
There we go. Oh,
that's a big one, that's juicy.
Christiaan, do you need a hand?
Would you be able to, like,
fill them with just a little bit of
jam and then put in this namelaka?
Yeah. Oh, you're an angel, Dylan,
honestly.
There's one more going on
after this.
And then I need to get Freddie
and everything done then.
Five minutes left.
Oh, that's not good. You know
what we could do in five minutes?
We could dance.
I mean, I hope it's going to
stay like that. Is it going?
Oh, don't fall on me.
The same paranoia I have at home,
have I got my baubles evenly spaced?
LAUGHTER
He's on.
Afro there.
Is there anything else I can help
you with? No, thank you. OK.
Bakers, you've got one minute left.
It, like, on the sqwonk, why?
Oh, hello.
Yeah, I think it's a bit messy
but always is.
It's so annoying cos it goes on
the wonk a little bit, doesn't it?
That's loking a bit '70s, innit?
Bakers, your time is up.
Please step away
from your profiteroles.
Mate, I can't believe
you managed to hustle that out.
That looks amazing.
That's going to collapse.
It's going to go, isn't it?
I'm not going to move.
I'm going to stay here with it.
The bakers' 1970s profiterole stacks
now face the judgment
of Paul and Prue.
Illiyin, hello. Hello.
I love the colours. Thank you.
The colours look amazing. Obviously,
structurally it's not sound.
I sat here and it just started
going oh-oh-oh-oh. Yeah.
This one's the raspberry
and white chocolate? Yes.
My goodness,
that cream looks wonderful.
I think that's beautiful.
Cream is lovely,
raspberry's nice and fresh.
Mm, sharp. It is nice and sharp.
And the pastry's nice.
It's thin, it's baked through.
Pretty good.
This is the brown butter, caramel
and then the hazelnut and amaretto.
Mm.
I think it is absolutely delicious.
This is so good.
Thank you. I think your amaretti,
the flavours, again,
the nut flavour as well
that comes through,
it's delicious,
almost tastes like a praline
because you've got
the caramel there as well.
I think what part of the problem is,
because the rolls are so big,
you've filled them
with a very soft cream, uh,
that's why it's collapsed.
But I like the flavours,
I think the flavours are excellent.
Thank you so much.
I like the look of it. Bit of a lean
to it. It's perfectly stable,
though. Yeah.
There is a coconut creme pat,
there's an almond in there,
whole almond as well.
I do like the coconut with the white
chocolate with the nut inside,
it works beautifully well.
And then the yellow ones
are chocolate creme pat
with a salted caramel centre.
The caramel is lovely.
Mm. There's an indulgence to it
and that works beautifully as well
with the chocolate on the outside.
So, overall, I think your flavours
are excellent. Thank you.
Freddie would be proud. Oh, yay!
I like the look of these,
they're probably, I mean,
the bake feels good.
I was just thinking it may need
a little bit more colour. OK.
Overall,
I think they look quite neat.
So it's filled with a chocolate
hazelnut creme patisserie.
Mm-hm. Very hazelnutty.
Mm, the hazelnut comes through
quite nicely with the chocolate.
It's not wildly exciting
but it is really very competent.
Simple but effective.
Bit like myself.
LAUGHTER
Thank you very much, Gill.
Thank you.
Looks great. It does look nice.
Looks very attractive.
And they're very uniform,
they look really good. Thank you.
So we've got a chocolate choux
pastry with a cocoa craquelin on top
and then inside we've got
a kirsch and cherry jam
and a kirsch and chocolate namelaka.
And on the outside we have some,
kirsch, uh, Chantilly cream.
It's quite boozy.
It is quite boozy.
It is strong but you can
get away with it with that,
and actually I tried it with
some of the cream on the outside
and you do need that cream with
the chocolate inside as well.
Yeah, I think so, yeah, definitely.
Together it's beautiful.
And it really screams
of black forest gateaux as well
so I think you've done really well.
Really well. Thank you very much.
The nougatine works fantastic.
You could see this in a London
department store, couldn't you,
for sale? Yeah, all right,
yeah, I'll take that.
I'm going to see if we can get into
it cos I think it looks ama... Oh,
wow, you can get into it
really easily as well.
So mine is filled
with a banana creme diplomat,
a little bit of salted caramel
and then they're coated in caramel.
I love the salted caramel tone
right at the top as well... Yeah.
..with the flavour, the banana
comes through beautifully.
The choux is baked very well.
What I do like is the thin caramel
because you can get into it
and take what you need. Oh, cheers.
Yeah.
Oh, sweet! I'm sick of giving them
to you. Well done.
Oh, wicked, cheers. Thank you.
Watch out, watch out, watch out.
It's going, it's going.
Oh, it's dying now. It's going.
Well, we did take out its support.
Yeah. We did take out its support,
yeah, but that, that is...
Beautiful.
That's mighty impressive.
Cool. Wicked!
Well done, Dylan. Thank you.
Very good. That's so cool. Lovely.
That went better
than what I thought. 100%.
I didn't think I'd get a handshake.
Dylan obviously got another
handshake. I love him so much
but, like, come on, cut us some
slack. He's in another league.
He's very, very good.
Annoyingly good. Bless him. Grr.
Yeah, I'm so happy
that I decided
to go at it again
with the choux buns
because I know I can do
a good choux bun and, well,
obviously that showed
in the second batch
so I'm really glad I took that
chance. And I feel like it paid off.
Rule of thumb in this tent
is don't be the worst and...
..unfortunately that's where I am.
While the bakers could plan
for their profiteroles,
the next challenge
is a gingham-guarded mystery.
Bakers, for your Technical Challenge
this has been set by
the it girl of the 1970s - Paul.
LAUGHTER
Paul, any '70s wisdom
for our lovely bakers?
You'll certainly know this bake
but, remember,
this is all about the textures.
Ooh. Now, as always,
this challenge is judged blind
so, Paul and Prue,
you may now leave the tent.
Look at them, strutting out like
a couple of John Travoltas
in Saturday Night Fever.
So for your Technical Challenge
Paul would like you to bake
a banoffee pie.
Ah! Your banoffee pie
should consist
of a buttery shortcrust pastry case
filled with perfectly set caramel
and banana slices.
And the whole thing should be
finished off
with a beautifully piped
Chantilly cream.
You have 2 hours and 30 minutes.
On your marks. Get set. Bake!
LAUGHS
Oh, my God, this is ridiculous.
What?! There's no
instructions whatsoever.
He's literally just given us
the quantity. Oh, you're joking.
He's so out of order.
He's so out of order.
"Make the banoffee pie, decorate
with cream piped as petals,"
and that is it. Wow.
This is... This is cruel.
So, Paul, I'm in two minds
about banoffee pie. Really? Why?
Because it's so sweet.
That's the point.
Well, I don't think it needs to be
that sweet but we'll see.
Anyway, it looks very beautiful,
tell me about it.
It's a classic 1970s cake,
essentially,
but it's all about the textures.
The shortcrust pastry,
the caramel and the cream.
Now, we haven't actually given them
a recipe. At all?
No, they've got all the ingredients.
But we haven't given them
the method.
They should know how to make
a shortcrust pastry.
But if you overdo your water,
it'll end up being like rubber.
You want that crack.
Yeah, that's good pastry.
The second part
is the caramel itself.
If you take your caramel too far,
it goes very bitter
and you're not going to get
the flavour of a caramel
which is what you want, and that's
the point of a banoffee pie.
I'm sold now. You've told me that
it's delicious. I'll believe it.
That's really nice, you know.
I have to admit, it's delicious.
It's a real treat. That
and going to Anfield in the '70s.
THEY LAUGH
I'm going to make the pastry dough
first. This is a shortcrust pastry.
So I've just got my salt, butter
and sugar in here.
Just got to make sure
I don't add too much water to it.
This might need
a little bit more water.
It's probably too much now,
honest to God.
It is tricky cos at the moment
it looks really dry, like,
you feel like,
"Oh, I want to add more water,"
but then you risk it becoming
a bit too tough.
See, I've used the amount
of water he said
but it still looks quite crumbly,
but it needs more.
Feel like you know your way around
a banoffee easy.
I've never made a banoffee before.
Stop it, come on.
You've baked banoffee.
I've never baked banoffee.
I've been round your house
when you've made banoffee.
It's all you ever serve.
Every dinner party I've gone to...
I don't believe you've ever been to
Bolton. ..banoffee again.
The key is to kind of not work it
too much.
I'm doing it by hand.
Otherwise it'll go quite tough.
Yeah, that's it.
Hopefully it's nice and short.
I'm going to roll it,
think it's going to be...
Need to be quite thin cos it's...
This is the quantity they've given
us for that size tin.
Well, pastry's going in the tin.
You want it to be thin
but you want it to hold.
I like the look of this,
it's still crumbling on the edges.
How you doing? Come on, you must be
feeling good, handshake. Yeah.
Handshake Dylan. But this
has thrown me off a lot more
than I thought it would. Why?
Because I've never made this before.
Well, it looks like
a nice pastry to me.
OK, you haven't got a method
but who needs a method
when you're Dylan?
OK, it's going in,
with the baking beans.
I'm going to give it 15 minutes
like that and see how we're doing.
I honestly have no clue
how long to bake this for.
I think it takes about half an hour,
I'm not too sure.
Are we at the stage now when we're
so competitive with each other,
could you ask anybody?
Oh, no, no-one would say.
Is it one of those situations?
Yeah, yeah. You can't ask
cos they'd be like...
It's like, before you were friends.
Yeah, yeah. Now we're enemies.
So now I'm starting the caramel.
Oh, it's not always
my strong point, I guess.
The one thing I said before I came
in, I said please don't let it be
caramel again.
I'm just melting my sugar.
I just don't want it to catch.
You want to take it far enough
but not too far cos in an instant
it just goes burnt.
Can you see the sweat dripping down
my forehead? Are you really hot?
I've got a vest on under here.
What is this, velvet? Velvet, yeah.
Velvet! Who wears velvet
on the hottest day of the year?
I know, I know, mate.
What are you... It's a bad idea.
Bakers, you are halfway through.
That's been 15 minutes.
I'm going to get my pastry out,
take the beans off
and I'll put it back in to bake.
It doesn't get a colour,
like, it's just pale.
Beans out. Back in it goes.
It's going in.
You've made a banoffee, come on.
I don't like banoffee,
I don't like bananas. What?
Don't like bananas? The texture
of them. They're just slimy.
Have you ever had
a straight banana?
No, I've had one that's, like,
long and straight
and then curved at the end.
Pow, go away!
I'm so gullible, Noel, I'll just
answer to anything
so don't do it to me.
Right, so the sugar's melted nicely.
We're going to get the cream in
and then we're going to get it
up to temperature.
If you go too far you can get it
too chewy, like a toffee.
Take it off too soon, it'll be
just like a pouring sauce.
I just took it to a, like, caramel.
I didn't take it too dark.
This isn't the kind of thing
you want dark caramel for,
I don't think.
This always seems to take forever.
See, it's going thick there.
Yeah, fingers crossed.
You can see it on the sides that it
does set nicely. So that's good.
I'm just going to add a little bit
of happiness in here.
GASPING
She fell off?
Don't come over here! Leave me!
Leave me in my shame!
LAUGHTER
Oh, Alison.
It's the best thing
I've ever seen, ever.
I missed my footing.
Wow.
This is what I meant to do.
Don't do it again!
What did I do wrong?
Did I just... What did I do?
I don't know
I wouldn't do it again.
No, I went to... Oh, forget it.
I'll do it tomorrow.
Bakers, you have half an hour left.
I think the pastry's ready,
to be honest.
It's been in there 45 minutes.
Can't procrastinate any longer.
To me, that looks quite good.
It would just be gutting
to have a soggy bottom.
There is just a part of me that
wants to bake this a bit longer.
Split there, but there's nothing
I can do about that now.
Yeah, it's just cooling times now.
So, let's get onto the cream.
My extensive instructions
says for the Chantilly cream
I whip up some double cream, some
vanilla extract and icing sugar.
There we go, Chantilly cream.
Bakers, you have 15 minutes left.
I'm going to get my caramel in,
I haven't got enough time.
It's a lot thinner
than I would've thought
but it's now going to sit in
the case and hopefully just set.
I had a little crack at the bottom
which I thought I'd bunged
but we'll see. I just don't know
what I'm doing.
My caramel might not even set,
I don't know.
I would just eat it like that.
I would not mind.
No, bananas. The good news is,
so far the banana is not sinking.
Scales of banana is what I'm doing.
I love bananas. So, yeah, I'm just
going to do, like, a little circle.
Oh!
Let's get onto the cream.
So we're just going to, like,
yeah, do little petals, basically.
I think this is what they want.
Could be horrifically wrong.
It's like a flower.
I'm not piping a flower.
I don't know how to do it,
I'm just going to do this.
They're going to want it neat.
I like piping with cream.
It's soothing. Feels like therapy.
This cream's completely splitting
in the bag.
So it's not the best flower.
Bakers, you've got one minute left.
I'm just going to cover
the whole thing in chocolate.
Oh! Just have to hope and pray
that it's right.
Ah, Technicals, Technicals.
They're a bugger, aren't they?
I mean, it's not bad
but it's not perfect.
Bakers, your time is up.
Please bring your banoffee pies
down to the gingham table
and place them
behind your photographs.
I think they all look really good.
It looks so '70s is it unreal.
It's judgment time
for the bakers' banoffee pies.
Let's welcome back our disco divas.
It's Paul and Prue, everyone.
WHOOPING
Paul and Prue are looking for
crisp short pastry
filled with perfectly set caramel,
topped with bananas and delicately
piped Chantilly cream.
OK. Start with this one.
I quite like this.
Yeah, it's beautiful isn't it?
The top's lovely.
Nice and crisp.
The caramel is not quite there.
It probably needed
a little bit of cooking out more.
That pastry's really crispy.
Mm, lovely. The caramel
is nearly there, actually,
but the overall flavour is lovely.
Very good.
OK, moving on to number two.
Interesting pipework.
It's sort of all over the place
but it's a nice decoration.
Bit of a soggy bottom.
Yeah. Not quite cooked.
Pastry's a bit tough as well. It's
been worked a little bit too much.
Yeah, caramel's perfect.
Yeah, it is. OK.
This looks like a classic 1970s
banoffee, actually. Doesn't it?
Sounds good.
It's a bit tough again. Yeah,
the pastry's definitely a bit hard.
It's been overworked again. The
whole thing is a little bit clumsy.
Though it tastes delicious.
And the caramel is perfect.
Right, that pastry looks
a bit sad, doesn't it?
Nice and neat.
It's quite dark that caramel,
isn't it?
But it's the right texture, I think.
Mm.
Weirdly, the pastry's undermixed
because it literally just crumbles
like an apple crumble
and that caramel is treacley.
It's gone too far.
Mm, OK. I like this.
That's the classic petal. Yeah.
Oh, that was a good sound.
That sounded right, yeah.
Held well as well.
Very crumbly pastry. Mm.
It's lovely.
Nice flavour on the caramel.
It's very good. OK.
The banoffee pies will now be ranked
from last to first place.
OK, in fifth spot we have this one.
Whose is this? Gill. Uh,
you messed up with the caramel
and in fact your pastry
was underworked. OK.
And then in fourth spot
we've got this one.
Illiyin, it's a bit clumsy and
the pastry's a bit overworked. Yeah.
In third spot we have this one,
Dylan. The pastry's
a little bit tough. Yeah.
And then we have, in second place...
..this one.
Christiaan,
this was really delicious.
The caramel needed to be taken
a little bit further
but otherwise it was lovely
and the pastry was excellent.
Which means in first place
we have this one.
Georgie, well done.
Your pastry is nearly perfect,
well done. Thank you.
Well done, babes. Well done.
Yay! I'm really happy.
I didn't realise how much I wanted
to be first today
until it happened.
I think this is, like, my fourth
or fifth time coming second
in Technicals. Always the
bridesmaid, never the bride.
Now, if there were 12 of us,
But when there are five,
fourth is a bit pants.
I've got to be the bottom
of the pile.
I don't think my Signature
set the world alight
and obviously last in Technical
so, as per usual,
it's all to do on Showstopper day
again.
Good luck, Illiyin. Good luck.
I think coming in to the
Showstopper
we have Dylan, Georgie and
Christiaan who are doing quite well.
But I do think Gill and Illiyin
are in a bit of trouble.
Illiyin obviously had the issue
with the profiteroles
and fourth in the Technical.
Automatically puts her
in a precarious position today.
Gill's profiteroles,
they weren't bad. Yeah.
It was just a little bit bland.
Yes, exactly.
It needed more pop to it.
And, actually, when it came
to the Technical, she was last.
You look at Dylan...
When I first walked in
and saw everybody's profiteroles,
Dylan's was standing there looking
like a professional bake. Yeah.
Christiaan did well on the Signature
and of course he was second
in the technical as well.
He's one to watch this week
and I would put Georgie in there
as well. Yeah. I almost think that
Georgie's strength is that
she is a classic baker.
But whereas Christiaan
will take much more risks.
Where we sit at the moment, we have
Georgie, Christiaan and Dylan
in line for Star Baker. Yeah.
And I think we have Illiyin and Gill
down at the bottom. Yeah.
Scrapping it out to stay.
Oh, my gosh, this is so exciting.
So tense.
Hello, bakers,
welcome back to the tent.
It's time for your 1970s
Showstopper Challenge.
So for this challenge
the judges would like you to bake
a beautifully decorated gateau
with at least two tiers.
The judges would love you
to create a Showstopper
with delicious sponges,
feather light fillings
and intricately piped decoration.
You've got four hours
for this Showstopper.
On your marks. Get set. Bake!
Getting to the final is, like,
on the mind.
Yeah, it's scary.
Oh, I'm at the bottom of the pile
so, yeah, a big bake today.
For me, a gateau
is all about softness,
a nice soft sponge, lots of cream.
Almost trifle-like
but without being a trifle.
If the bakers are after
a really light gateau
they should go for a genoise.
A genoise sponge
is made by whipping the eggs,
to incorporate as much air as I can.
Cos that's the only thing
that it relies on for the raising
in the oven.
This isn't my favourite cake to make
cos it can be very temperamental.
I think the piped decoration
is the most difficult thing
that we've asked them to do
because it takes ages
to do really good piping.
We want to see lots of sort of
little loops and rosettes
and all that stuff.
Do you know what the difference
between a cake and a gateau is?
I believe it's the cream.
What in-between the cake? Yeah.
I did not know. So that means
it might, uh, deteriorate quicker.
It could collapse, yeah. Ah!
When you're making a tiered cake
with fresh cream
you need to keep that quite central
and using dowels and boards.
If you go slightly to the side
or get that wrong,
the whole thing
could come tumbling down
and, believe me, after all that
work, that's going to be painful.
Hello, Illiyin. Hello.
Illiyin, tell us all
about your 1970s gateau.
So I am making a two-tiered
peach melba, vintage-style gateau.
Oh, wow, OK.
ALISON: Eight layers of delicate
Genoise sponge will be sandwiched
with peach Chantilly cream,
a peach and champagne compote
and a raspberry compote.
All held together with
a white chocolate whipped ganache.
Are you using, uh, dowels... Yes.
You are using dowels.
Yeah, because of, uh, the Genoise
and the lightness of it
and then the cream. Yeah. Without
the dowels, it was just collapsing.
Concertinaed. But this is why
I chose white chocolate ganache
for the outside. The thing about
the ganache is that it's so stable,
so once it's on the outside
it doesn't really budge.
Acts as a sealant as well. Exactly.
OK, well, we'll be expecting
the moon, then, won't we?
Thank you, Illiyin, good luck.
Thank you. Thank you. Good luck.
Thank you. There we go.
Pale and fluffy.
It's a bit tricky, this one,
because there's a lot of flour
to fold in
so you want to be careful
cos you might knock out some air
otherwise
and it might just collapse
in the oven.
But in pursuit
of ever more exciting flavours,
Christiaan's giving his a twist.
So I'm just adding in the hazelnuts
now as well and fold them in.
I'm doing a cake that's inspired
by a cake that my grandma
would always bring around.
And we call it snow star,
or sneeuwster, it's, like,
it's a proper '70s staple in,
like, the Dutch tradition.
Christiaan's hazelnut-crowned
Genoise will be sandwiched
with a boozy advocaat curd
and coated in a
psychedelic buttercream.
So I've got, brown, pink,
yellow and orange buttercream,
like, proper '70s colours.
Sort of like your shirt.
A little bit like my shirt, yeah.
If you pull this off,
this sounds like a proper
Showstopper.
It's... I think it's...
It's, like, a risk.
It could go really great...
We love that you take risks.
Good luck, Christiaan. Thank you
so much. Thank you very much.
Right. I've not got time
to mess about today.
If the bakers are
to leave themselves enough time
to decorate their gateaux...
It's going to look very '70s-ish.
Lots of, like, piping and, you know,
stuff that I don't normally do.
..they need to get their sponges
baked and cooled
as quickly as possible.
I've got to bake eight sponges.
You can't do it
in less than two batches
but the good thing about a Genoise
is that it does bake quite quickly.
I'm starting with 25 minutes at 180.
Right, the next one now.
We've got two monster sponges to go.
It has to be at least ten inches,
so there's some monster cakes
happening.
Hello, Gill. Hello, there.
Right, Gill, 1970s gateau.
What are you doing?
Has to be a black forest,
doesn't it? Course you are.
Got to be a black forest.
Classic.
Is this something you enjoy making,
you enjoy eating? I enjoy eating.
I used to go to dance classes,
believe it or not,
on a Saturday morning and my dad
used to be in charge of lunches
so we used to have Geoff's Cafe
lunches. And a treat was for him
to go and get some black forest
gateau for pudding. Wow.
ALISON: Constructed from three tiers
of cherry-and-mascarpone-filled
black cocoa sponges,
Gill's tribute to her treasured
Saturday lunchtime treat
will also feature
a buttercream shagpile rug.
We've got a black forest gateau
coming out of a shagpile carpet.
It's amazing. I mean, it is crazy.
But it is very '70s.
The colours are going to be
absolutely hideous
but they sound great.
It's an absolutely gawping cake.
It'll look pretty hideous
but it's going to taste great,
is that right? That's the plan.
Gill isn't the only baker
navigating the black forest
with the aid of soft furnishings.
Um, so it's two tiers and it's going
to be, like, a vintage design.
It's like my auntie's bathroom.
She used to have a bathroom
with carpets and curtains in it.
I loved it but, like, thinking back
now it's like, "Hmm."
Georgie's black forest tribute
to her auntie's bathroom
will be constructed from layers
of chocolate sponge,
mascarpone cream and cherry jam.
They feel light so I need to get
these new ones in now, though.
They're done. Just got to let them
cool in the tins for a little while.
Let's get the next lots done.
Four down. Four to go.
With their second batch
of sponges in the oven...
So these are my tiers two and three,
or one and two, however you look
at it. These are smaller,
so I'm going to put these in
for 20 minutes.
..focus turns to fillings.
I've got a lot of jam to make
cos they're big tiers so, yeah,
there's a lot of cherries
going on here.
I'm just mushing down my peaches
and then I'll let them cook
for, like, another ten minutes.
Um, and then start testing
for flavour,
seeing if it's what I want it
to be.
So I'm just starting to combine
the ingredients for the advocaat.
It's meant to be, like, really,
like, creamy
but quite light, hopefully, still.
People call it, like,
a Dutch eggnog.
And while Christiaan attempts
to capture winter warming flavours,
Dylan's dicing with
a controversial summer combo.
So mine is a mint choc chip flavour.
How's the mint choc chip...
So are they chocolate sponge with,
erm, toothpaste on it?
How are you doing it?
Yeah, basically.
ALISON: Dylan's mammoth
mint chocolate gateau
will see four tiers
of chocolate sponge
filled and coated
with a peppermint buttercream.
But balancing these two tricky
flavours isn't his only goal.
The main thing I'm worried about
is decoration. I'm really bad
at decorating cakes. Oh, leave it
out, will you, I mean, I think
some of your bakes have been pretty
good for decoration. You know what?
You don't have too much
pressure today. You do.
Yeah. Oh, you do.
Oh, you do.
Done. As the final batch
of sponges come out...
Oh, thank God that's over. Right.
..the bakers can check
for signs of sinking.
It's all right. Thankfully.
Yeah, they came out all right,
didn't they?
And as you can see around the
outside, it's really nice and flat.
If the sponges aren't level,
they won't stack evenly.
I'm going to have to be very
careful trying to get three layers
out of that. I can't mess up
when I'm cutting it.
So you see that fold there?
Sometimes it's when it rises and if
there's, like, a gap or anything
in the tins you might get it.
It's not anything worth
stressing myself about.
It's the benefit of covering
the sides of a cake.
You can hide a magnitude of sins.
Halfway through, bakers.
You are halfway through.
Right, I just need to get it done.
With their cakes baked... Sponge,
sponge, sponge, sponge, sponge,
sponge, it's like practice pads.
Yeah.
This is like Phil Collins' house.
..and their fillings and frostings
waiting in the wings...
That's about two kilos
of buttercream, almost.
..construction can finally commence.
So I've got cherry compote
then we've got the Chantilly
and then we've got
some amarena cherries.
All the cherries and chocolate in
the world. Right, the next one now.
So I've just put the cream in.
And then my peaches.
And now I'm adding the raspberry.
What you putting in there,
is that lemon? It's the advocaat.
It's like an alcoholic curd.
I just need to work really quickly.
If I don't have half an hour
to decorate, it's a bit tight.
But with a bake on this scale...
That looks pretty good.
..one mis-stacked sponge
could spell disaster.
The small one's not great. I just
built it when it was a bit too warm
so it's slanted at a bit of an angle
and, yeah, it doesn't look great.
So these dowels
will keep the whole thing steady
so it stops any kind of
structural
hopefully slipping and sliding.
We've had that already this week,
haven't we?
What you going to do now?
Decorate, decorate, decorate.
Decorate, decorate. Pipe? Pipework?
There's some pipework.
You're good at piping, aren't you?
I like piping. I've tried
to talk to you when you're piping
and it's like you're not there.
You're like...
That's 23 years of marriage, Noel.
I can just block it out.
LAUGHTER
Bakers, you have one hour left.
CLATTERING
Easy.Sorry, guys.
Dylan's just fallen
in his own cutlery drawer.
So the bottom cake
is covered in ganache.
This will now go in the fridge
and then I'll be able to put
the final coat on the top cake.
If the bakers want to transport
their gateaux back to the '70s...
Going to colour up
some buttercream.
..they can't be cautious
with colour. Pinks and browns.
I'm making, like, a pink, yellow,
brown and orange.
It's like a lot going on but
it's, like, yeah, it'll be nice.
Full blown '70s this week.
Do you know where he got
his inspiration from, Noel? Yeah?
My outfit.
He was cleaning his teeth
when he had this idea.
So I'm just going to start making
my buttercream collar.
So I've got a template and I'm
just going to pipe on top of that.
I love these vintage cakes.
They're just so effective.
Oh.
I've split it.
I've just split my ganache.
Got no decoration round
the outside of my cake.
How long do we have left? Bakers,
you've got half an hour left.
I desperately need to
get that other cake coated.
And I've just got nothing
to coat it with.
So I've just got to make some
buttercream
and hopefully it'll be fine.
On the big cake now.
This is the last one now.
I'm worried it's going to be tight
for decoration which is a shame
because I really wanted to do well
on that. Um...
But I think I can still do it.
I'm going to wrap my collar
around the cake.
Just the buttercream going on
the outside of this cake.
And it wasn't what I wanted
but it is what it's going to be.
It's annoying
cos it's slightly lopsided.
We've got some shagpile-effect
icing.
Yeah, I can't pipe the bottom
until I've moved it.
The cake Olympics, yeah!
So I need to get this onto this.
It's so wonky.
I can see what it's trying to do.
It's trying to, like, slant.
Why is it doing that?
I mean, it looks massively messy.
But, yeah, the other one
is not setting yet
so that's really annoying but...
Right, I need to get this on now.
Make sure it's central
cos I never get it damn central.
All right, let's get on.
How much time do we have?
You have ten minutes left.
It's not as much time as I'd like
but it's fine, I can work with it,
I can do it. Annoying that I'm going
to have to start the piping work
in the fridge.
It's not set. Ice spray.
Just a bit more.
Oh, my hand is cramping up as well.
Um, so I've got to just do these
connection pieces now.
And then just some little lines.
I'm not happy with it.
I don't know why it's like that.
I've got the dowels,
I've got heavy set cream.
Got no idea why it's doing this.
We're nearly there.
OK, bakers, your time is up.
Please step away from your gateaux.
I have to laugh cos I'll cry.
I'm so proud of you
from that swan...
Whatever the BLEEP it was.
That mess. You've done well. Thanks.
So what I'm going to do is
I'm going to present it like that.
Cos that side looks
a little bit straighter.
It's judgment time.
And the bakers
are retrieving their cakes...
Oh! ..ready for Paul and Prue.
Oh, God. That's completely fallen.
Oh, my God, no.
Oh, my God. Oh, my God,
do you want a bigger plate?
Are you OK?
Hold your nerve, my love.
Everything else looks beautiful.
You can really see what
it looked like... Yeah.
Just hold your nerve.
Queen face. OK?
Five '70s-style gateaux
made in just four hours.
Well, I must say it's very
impressive and it's extremely '70s.
Thank you. I love that colour.
I'm sort of dreading this in a way
cos I'm just concerned
about the peppermint,
but let's have a look.
Let's have a look.
So it has a peppermint buttercream
with a chocolate sponge.
The peppermint definitely dominates.
Yeah.
I like it but it is very strong. And
it's stronger than the chocolate.
Yeah, I would like to have seen
more, a little bit more towards
the chocolate side cos your
chocolate cake is beautifully smooth
and it's got such
an elegant flavour. Yeah.
I do like it,
I think your textures are spot-on.
It's just that the dominance is the
peppermint. But having said that,
it's a great-looking cake and you've
ticked all the boxes, so well done.
Hideous, innit? It is,
and it's beautifully done.
It's great, though. Oh.
That's the point.
It's 1970s and you've got it to a T.
Nice little bit of piping work
as well. I mean, you've done the
wraps, the coils, the rolls,
the shells. It's a demonstration
of your piping skills.
Let's have a look, shall we?
So mine is a black forest gateau,
which in the layers
it is chocolate genoise,
soaked in kirsch with
a morello cherry reduction on that
and then a buttercream
on the outside,
there is a bit of the cherry syrup
in that
and a bit of almond extract just
to give it a bit of flavour. Mm.
The morello cherries, did you
soak them in some booze as well?
Uh, no, but there's kirsch
soaked into the sponge.
Um, lovely. OK.
Great flavour.
Lovely soft sponge there.
Beautiful sponge. And the mascarpone
and cream works well
cos it just lightens it up.
It's a sort of trifle, basically.
Yeah. But it tastes delicious.
Very boozy. It is.
A whole bottle of kirsch went into
that cake. Really? You're joking.
No. Yeah, I can taste it.
I'll be walking home, then.
LAUGHTER
I like the design of it.
It is very '70s, for sure.
I think your pipework is... It's OK.
It is flawed but I like the colours.
I think that's...
The most gregarious colour I think
we've ever had in the tent.
It's a hazelnut and lemon
genoise sponge
with a lemon and hazelnut liqueur
soaking syrup.
Then we've got a mascarpone
Chantilly cream
and an advocaat filling.
That's one boozy...
Mm. That's.. The filling is almost
too boozy, even for me.
It's too boozy. That doesn't work.
The flavour's too strong.
Right. I rely on you sometimes
to test us for flavours.
And for me I think you're slightly
off the mark on this one. OK, OK.
The glory of a genoise sponge
is that it's light and soft.
But if you absolutely stuff it full
of hazelnuts it becomes something...
Sort of defeats the object.
You know, you don't have
that same texture.
I just think, for me,
your flavours are slightly off. OK.
Thank you.
Thank you very much. Thank you.
Illiyin, would you like
to bring up your showstopper?
I'm having a bit of a wobbly week.
I can see that. Um,
it just collapsed in the fridge.
OK. Let's have a look.
So, yeah, it's filled
with a peach Chantilly,
a champagne and peach compote,
a raspberry compote
and then white ganache
on the outside of the bottom.
I love those flavours and it looks
as if it was going to be lovely.
It tastes like heaven. And the
acidity of the peach is perfect.
That's a celebration
of the tinned peach.
It's delicious. No, it works
and the champagne as well. Mm.
Little bit of a lift.
But that sponge is so dense
but the flavour of the sponge
is excellent.
Good colour combination as well.
Very '70s.
Um, it's a shame
what's happened structurally.
It's a real shame and I'm...
I'm sorry to present that
cos it's not what I would want
to have done.
Tastes great, though. Thanks.
Tastes really good.
The whole thing is really
a Showstopper.
I mean, you wouldn't walk past that
cake and not stop and look at it,
would you? No. I even like
the shagpile carpet as well.
Let's have a look, shall we?
So it's a dark chocolate sponge,
a kirsch and cherry buttercream
filled with amaretto cherries
and the mascarpone cream.
It's very chocolaty,
I'm glad to say.
That's delicious. It's really nice.
Cos the texture's quite open
and light. Yeah.
I tell you what's a stroke of genius
is those cherries.
They're an expl*si*n of flavour.
I think, yeah, it took me straight
back to the '70s, that did.
Thank you very much, Gill. Mission
accomplished. Well done, Gill.
Thank you.
I did it as well as I could do it.
Am I still at risk? Very probably.
I think it's going to come down to
the smallest of margins again now.
Right now I feel really disappointed
in myself. Um...yeah.
I don't even know how I feel to be
honest. I was more worried about
the look. Actually, I should've been
worried about the taste, I guess.
The feedback is confusing to take
because it was like, "Wow,
you made a really good cake.
"But you can't taste it."
Which is fair enough.
I'm over the moon
with how that went.
Getting to the semifinals
would mean everything.
I'd rejoice.
I'd be rolling round the fields.
Well, that was a
dramatic Showstopper.
It was. It was a bit sad
about Illiyin's cake.
Is there any saving Illiyin?
Yeah, listen, we've had people
who've messed up a bake in the past
and have thrown things in bins.
Illiyin, she didn't throw it away.
Yeah. And she brought it to the
table which is what you should do.
It's such a shame, though, cos,
Prue, her flavours are bang-on
most of the time, aren't they? If
this had been a trifle competition
she'd have won it. Really? Oh, yeah.
But I was a bit worried about
the sponge quality.
Does it keep you up at night
worrying about sponge quality?
All the time.
Gill really pulled it out, didn't
she? I mean, she absolutely... Yeah.
It was a neat little cake, that.
You've got to look over
the three challenges,
don't forget
Gill was bottom in Technical.
Could Christiaan be in trouble
today?
Christiaan was a little bit
of a let-down, if I'm honest.
It's a shame, it looked so good.
It was such a pity because I didn't
realise there was half a ton
of chopped hazelnuts in his sponge.
And three litres of alcohol.
It was just so potent.
It wasn't nice to eat.
Was it not?
That's the first time that I can
say that about Christiaan's food.
What about the peppermint cowboy?
The problem was there wasn't enough
choc in the mint choc chip.
If you just tasted the chocolate
cake by itself it was perfect.
I thought Georgie's black forest
gateau was particularly good.
You know, I thought I'd never say
this, but it was too boozy.
I wouldn't like more than
a teacup of it.
I mean, Georgie's had
a good week, right?
She must be in line for Star Baker.
I would say Dylan and Georgie
in line for Star Baker. Yeah.
And Christiaan,
Gill or Illiyin to go home.
Well done, bakers.
We got through 1970s week.
Now, I've got the great job of
announcing this week's Star Baker.
And Star Baker this week is...
..Georgie.
Well done. Thank you.
Unfortunately, I've got the job
of announcing
which baker's going to be
leaving the tent today.
So here we go. The baker
leaving the tent today is...
..Illiyin.
It's OK. Love you. It's all right.
It's-it's-it's the only thing
I feel like I can drop my shoulders
a little bit and be like,
"Well, at least you don't have to go
and practice patisserie."
Even all these feelings of sadness,
underneath all of that is,
I think, an immense sense of pride.
And I'm glad to have that.
Honestly, you are a very good baker
and you're a wonderful woman and you
should be very proud of yourself.
This is an exceptional competition
with exceptional bakers.
And to have been part of it,
that's quite special.
But, yeah, over and out, Bake Off.
It's done.
You pulled yourself... I know.
Pulled off the great escape
once again.
How am I a semifinalist
in Bake Off?
Semifinals, like...
That's insane!
It's really good. I mean,
I didn't think I'd make it this far.
My prediction is that next week
is going to be very tense.
I think it'll be everyone
pulling out really good recipes.
Oh, God. That was mad.
You beat him. No, he's had two...
Have you had three?
No, I've had two.
LAUGHTER
To have it twice is...
I'm... I'm blown away.
Cos once was enough for me
but we're at the final hurdle,
there's literally two left.
I'm going to be practising
morning, noon and night.
Yeah, I'm raring to go now.
Next time...
This is gonna be very, very tricky.
What the hell? ..it's the semifinal.
Oh! Ah!
Crunch time.
But who can perfect patisserie...
It's gonna be intense.
Why are you making us do this?
I don't understand!
Oh, my God. Come on!
..and who will fall...
Ah!
You will kick yourself
if you lose this.
..at the final hurdle?
I'm going. I've had enough.
I'm going.
Are you a Star Baker in the making?
If you'd like to apply for the next
series of Bake Off, visit...
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15x08 - 1970s Week
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British television baking competition, in which a group of amateur bakers compete against each other in a series of rounds, attempting to impress two judges with their baking skills.
British television baking competition, in which a group of amateur bakers compete against each other in a series of rounds, attempting to impress two judges with their baking skills.