- 2 days ago
bakeoffAu S10E01
Category
🦄
CreativityTranscript
00:00:23You
00:00:23Testing testing is this thing on Tom, I told you it needs new batteries
00:00:31So you want to be in the shed?
00:00:33Yeah!
00:00:34You think you've got what it takes?
00:00:37Yeah!
00:00:38Baker, where is your apron?
00:00:41On my front?
00:00:43Let's keep it that way
00:00:47Here for 20 oven squats, go!
00:00:52Lower, lower
00:00:53Show me that Bake Off fan, bakers
00:00:56Are you feeling that 180 degree burn happening?
00:01:00It's getting hotter for some reason, you need to fan it more
00:01:03I want to see you whisking, come on, whisk!
00:01:06Don't look at me, I don't want you falling in love during this bake
00:01:09Whisk harder!
00:01:10Oi!
00:01:11What are you two doing?
00:01:13That's not how we train for Bake Off
00:01:16We do a lot more cardio
00:01:18Give me six laps around the shed, come on
00:01:21I just ate
00:01:22Come on, faster!
00:01:23It just ate soup!
00:01:25Knees up!
00:01:25I can't put my knees too high up in these
00:01:28Keep running!
00:01:29It's so much easier to tell people to exercise
00:01:32Oh!
00:01:36When you're fed up doing exercise
00:01:39And rain starts to fall down from the skies
00:01:42What's your favourite dessert?
00:01:43Oh, I've got so many, what's yours?
00:01:45Scones, jam and cream and you've got me
00:01:47And it is jam and then cream
00:01:49There's a magical shed where you can head
00:01:52Oh my goodness!
00:01:56I've been baking since I was about 10
00:01:58So here we go, bring on the old girls
00:02:03Going to the shed's like right up there with having kids
00:02:06First kid, second kid, now bake off
00:02:09I ain't getting married
00:02:11Did you hear?
00:02:12Bake Off!
00:02:13Bake Off!
00:02:14Okay
00:02:16We're back
00:02:17I'm so excited
00:02:19I might have just laid an egg
00:02:20With 12 new amateur bakers
00:02:22Hoping to make a splash in the shed
00:02:24Whoopsie
00:02:25Bringing you bakes overflowing with
00:02:28Yumness
00:02:29Is that even a word?
00:02:31Back to strut his stuff in the shed
00:02:33It's so hard to stand still
00:02:36Tongue Walker
00:02:36And of course, the best in the biz, Natalie Tran
00:02:40You'll cut to bakers laughing at my hilarious jokes, yeah?
00:02:45But sometimes
00:02:47It's not all a piece of cake
00:02:49Oh no
00:02:50I'm so far behind
00:02:53I don't want to serve salmon soup
00:02:55If it's wrong, Darren's going to know straight away
00:02:59What?
00:03:00Nearly singed my eyebrows, mate
00:03:02Baking's not all glamour, you know
00:03:04But someone who is
00:03:05Oh my god she touched me
00:03:07Paris trained pastry powerhouse Rachel Koo returns
00:03:12Alongside dessert artisan
00:03:14Hang it in the Louvre
00:03:16Darren Purchase
00:03:17Each week the judges decide who stays and who goes
00:03:22As our bakers race to win the coveted title of star baker
00:03:27I'm so, so excited
00:03:29I feel like I'm not breathing
00:03:30So, pack your aprons, mixer and cloche
00:03:35Welcome to the Great Australian Bake Off
00:03:37Hooray!
00:03:39Hooray!
00:03:40Hooray!
00:04:08Hello bakers and welcome to the show
00:04:11I'm Tom Walker and this is Natalie Tran
00:04:14And we are so happy for you to be here
00:04:16Pretty lucky we've organised the perfect weather for staying inside and baking
00:04:20I'm also really happy to be back wearing a cardigan
00:04:23Because mother thinks I look dashing in them
00:04:27To help guide you along the way
00:04:28We have our incredible judges Rachel Koo and Darren Purchase
00:04:32There's nothing like the first day back in the Bake Off shed
00:04:36The nerves, sugar in the air and the magic
00:04:39I love it!
00:04:41I can't wait to get to know you all and taste all your delicious creations
00:04:46In ten delicious weeks one of you will receive the title of Australia's best amateur baker
00:04:51And you'll also receive the ultimate baker's kitchen from Sneg
00:04:57Bakers, to kick off cake week the judges would like you to make your signature sculptural cake
00:05:02A sculptural cake is made by layering, carving and decorating a cake to make it look like an object
00:05:09The flavour and design are up to you but the judges want to see your individual style
00:05:15Bakers, you have two hours and 45 minutes, on your marks
00:05:19Get set, bake!
00:05:24Going everywhere
00:05:27Absolutely pumped because cake is absolutely my jam
00:05:33There's a lot happening, I've got a lot to do
00:05:35But I think I'm too excited to be anxious cooking in the Bake Off shed
00:05:39Cake week is started with structural cakes
00:05:42Our bakers need to be flavoursmiths and architects
00:05:46I want to see something constructed really well
00:05:49And when I taste it, I want to be in heaven
00:05:51I love using lemons in my bake
00:05:54They just sort of brighten everything up
00:05:55I'm expecting the baker to carve away part of the cake to create their story
00:05:59But that cold cake is key to making sure you can create that sculptured element
00:06:10Anita, we're coming to you
00:06:12Oh my God!
00:06:13First time!
00:06:14Hello!
00:06:14Hello!
00:06:15I'm just so nervous
00:06:16Oh my God, she touched me!
00:06:20I'm so excited to be here and
00:06:22Feel the energy, can't you?
00:06:23I know!
00:06:24It's made of this, honestly
00:06:25I can feel the energy but I can also smell these amazing spices
00:06:31Anita's chai-spiced ombi cake, meaning little mango in Punjabi
00:06:35We'll have a salted caramel filling and fondant
00:06:37Covered with intricate henna designs
00:06:40Salted caramel gooey centre
00:06:42How are you going to do that without it falling over?
00:06:46It's not very thick
00:06:47At home it worked out great
00:06:50I think cakes work well when they're not too sweet
00:06:56So today I'm making an orange and almond Madeira cake
00:06:59As a dedicated family man, Jacob's proud of his Portuguese heritage
00:07:04And passes his passion for pastries onto his two children
00:07:09Inside his orange and almond Madeira cake
00:07:12Jacob hopes a macadamia, praline and honey syrup
00:07:15Will get the judges on board
00:07:16In Bendigo they fought very hard to keep the original tram tracks in place
00:07:20So I think they're just a great part of where I'm from
00:07:31Oh, whoopsie! Anita, I've got some batter on your back
00:07:35Oh my gosh! I didn't say with that
00:07:38Let me just clean up
00:07:40My bench is a representation of my mind
00:07:42So if my bench is clear, then my mind is clear
00:07:47The precise pandan layers of Brandon's sponge
00:07:50Filled and covered with coconut buttercream
00:07:52Will represent his parents' home country of Cambodia
00:07:55We've had a few pandan cakes in this kitchen before, haven't we?
00:07:59We have!
00:08:00So there's a high bar
00:08:01And I can see a lot of precision here
00:08:03Yeah, cleaning as I go
00:08:04Measuring everything to a T
00:08:09This is definitely nerve-wracking
00:08:11I don't usually bake for people
00:08:13I bake quietly in my pyjamas with the chickens
00:08:16They are the only ones
00:08:18But watch me!
00:08:20I'm pouring the rain and I'm trying to get some baking done
00:08:21The gang's in!
00:08:23When her girls aren't bothering her in the kitchen
00:08:25Lucy loves baking delicate treats
00:08:28This girly girl also loves to unwind in four wheels
00:08:32And on two
00:08:35Lucy will layer her chocolate sponge with a coffee almond buttercream
00:08:40And a streak of marzipan
00:08:42Coffee and marzipan, not everyone loves that
00:08:45No, marzipan tends to be linked to a lot of the older-fashioned sort of fruitcakes and things
00:08:50But once you realise that it's essentially sugar and almond
00:08:53I think it reframes it
00:08:55You should be right
00:09:01Right
00:09:03And there's one more
00:09:06Definitely for me, my bread is my specialty
00:09:08Don't mind trying cakes every now and then
00:09:10But I am keen to give it my best shot, that's for sure
00:09:14There you go, everybody
00:09:15For father of two, Nick, the proof is in the dough
00:09:19Always rising to the occasion with his decadent desserts and signature golden focaccia
00:09:26Combining nutmeg and cloves for his spiced sour cream sponge
00:09:30Nick will use a pink tangy apple buttercream to bring this little piggy to market
00:09:35So I'm making my own apple jam
00:09:37So I've got to cook the apples with apple cider vinegar and sugar
00:09:40Then cool it down time enough to add to my buttercream
00:09:44I'm starting to chop my potatoes and I'm going to be putting them inside my cake
00:09:50Charette
00:09:51Hello Darren Purchase
00:09:52What are you making today?
00:09:54We're doing a raspberry buttercream layer in between the pistachio cakes
00:09:57Do you bake by feel or you've got recipes?
00:10:00I have what's called Shaz measurements
00:10:02Right, anything can happen here
00:10:04Yeah, basically
00:10:06Charette's shaping her pistachio cakes into a delightful unicorn
00:10:10Complete with raspberry buttercream and fancy fondant finishings
00:10:15I've got about six different types of colour going in
00:10:18So I feel like I'm going to fondant for the rest of my life
00:10:21But she'll look pretty at the end of the day
00:10:24Bakers, I think you have an hour left on your sculptures
00:10:33All good, they're coming out
00:10:35The colour's perfect and nice rise, so I think it should be good
00:10:40Yeah, it needs probably another five minutes
00:10:44I'm making a passion fruit curd
00:10:46It should give my cake that extra thing and that extra bit that I want
00:10:52Pamela will use a passion fruit curd and cream cheese frosting
00:10:55Inside her coconut cake
00:10:57Coloured Swiss meringue buttercream will perfect the party look
00:11:01Yeah, so far so good
00:11:02I just need to get the cakes cool
00:11:04Because if they're not cool, I cannot stack them
00:11:08And they will not stand, they will collapse
00:11:11The cake will look like an alpaca farm
00:11:14We've been involved with alpacas for 30 years
00:11:18So it'll have some alpacas, it'll have the rolling hills
00:11:22Within the layers of his lemon poppy seed sponge, Peter hopes to alpaca punch
00:11:27With a yuzu and gin mascarpone cream filling and buttercream decoration
00:11:32We retired in 2019, so we sold the farm
00:11:35Retirement's great, I recommend it
00:11:38I can get up when I want, I can go to bed when I want
00:11:41And it gives me so much more baking time too, so that's fantastic as well
00:11:45In a normal situation this would be a nightmare
00:11:48But because we're building this, I can fix it
00:11:50So it's not a big deal that I've broken it, I'm not freaking out
00:11:55Melanie's fishing for compliments with her lemon coconut pound cake
00:11:59Filled with lemon buttercream and lemon curd to really add some bite
00:12:03To make the perfect sculptural cake, it can't be sort of a light fluffy cake
00:12:08Because it's a lot harder to sculpt
00:12:10So I'll take away all the excess, cut around the pattern and then I'll go in and do more of
00:12:16the detail
00:12:17I think I'm getting more of a fish shape
00:12:20Oh, look at that beautiful green pandan colour
00:12:24Perfectly cooked
00:12:25And I've got Cambodia printed out as my template
00:12:28I just want to get all the sponges uniform
00:12:31So then you've got that perfect slice when you cut into it
00:12:35So I've got a central dowel on my cake to help me support it
00:12:38I'll take it out, but it does a little trick to give you stability
00:12:42Going for the pie
00:12:44I'm doing a tribute to my dog, Sunny
00:12:46Here's my little baby boy
00:12:47So here's Fall, here's my little sous chef
00:12:51Sits in the kitchen and watches me bake
00:12:53After crafting a coconut sponge with layers of white chocolate ganache
00:12:57Glen's piping American buttercream to create the perfect pampered pooch
00:13:03This is the body
00:13:04It is a little bit warm
00:13:07So in between stacking, I'm going to throw it into the freezer
00:13:10For the chocolate to stink a little bit more
00:13:15When I heard we were going to make a sculpture cake
00:13:17I had this idea of making an actual sculpture out of cake in my brain
00:13:21So I'm making a female torso
00:13:23So I have to make sure that I carve out the boobs and the bum
00:13:28In the right places
00:13:30Nagin is busting out the flavours with her brown sugar cinnamon sponge
00:13:35Espresso buttercream and pecan pieces
00:13:38Adorned with colourful rice paper sails
00:13:41It's actually my first experience
00:13:43Trying to sculpt something
00:13:45So we'll see how that goes
00:13:47My shape's good
00:13:49I'm happy
00:13:56The inside is still quite warm
00:13:59I'm not going to look exactly like I wanted
00:14:01But I'm just going to go for it
00:14:02And hope for the best
00:14:07Bakers, you have the amount of time it takes Darren to sculpt his eyebrows every morning
00:14:1130 minutes
00:14:14My cakes are looking amazing
00:14:16And I'm starting to play around with my fondant
00:14:19I'm going to make some gingerbread man
00:14:21Underneath Matt's cheeky fondant face
00:14:24A brown sugar buttercream
00:14:25Will add definition to his golden syrup and gingerbread spiced sponge bodybuilder
00:14:31I'm interested in how you're going to make the cake
00:14:33Do you want to see my template?
00:14:35Oh, it's flexing muscles
00:14:37Show us your
00:14:38Get the gums out
00:14:40Look at that
00:14:43Flex, come on
00:14:44Do it, do it
00:14:44Oh Darren
00:14:46Personally, I find modelling chocolate easier to work with than fondant
00:14:50It sort of doesn't have that hard setting that fondant can sometimes give you
00:14:53Pretty good
00:14:56Trying to cover up some of the cracks
00:14:59This case is too soft
00:15:02This is when she starts to take shape and looks more like a unicorn
00:15:07I'm trying to get some of the details in to make it look a bit like a fish
00:15:11I'm now piping Sunny's fur using a grass tip
00:15:18Bakers, dot the eyes and cross the arms of your sculpture
00:15:21You have 15 minutes left
00:15:23Oh my goodness
00:15:24I'm trying to remember my Bake Off mantra
00:15:27It's just cake
00:15:28I can do this
00:15:31Got to make it some sort of decent shape
00:15:34It's not going to look the way I wanted it but
00:15:39I'm getting it all finished and getting it presented in a way that I want to
00:15:42So I just have to keep working on it
00:15:44So I'm just trying to get my pole on now
00:15:48Bakers, you have one minute left
00:15:51I'm much happier with those flowers
00:15:54Oh my goodness
00:15:56Finishing touches, Bakers
00:15:58He's looking good, he's got his bow tie on
00:16:0010
00:16:029
00:16:038
00:16:047
00:16:056
00:16:065
00:16:074
00:16:093
00:16:102
00:16:111
00:16:12Step away from your banks, Bakers
00:16:14Well done
00:16:15You did it
00:16:17Good job, mate
00:16:29Pamela, I absolutely love the colours you've picked out
00:16:33So much detail
00:16:35Look at the piping on that birthday cake
00:16:37Cut me a slice, please
00:16:38Smash that ervo
00:16:41Wow
00:16:45I can definitely taste the coconut
00:16:47But I always expect passion fruit to be really vibrant
00:16:50And that's not coming through
00:16:51Great texture on that sponge
00:16:54And also if you'd have upped the passion fruit
00:16:56You would have made a perfect harmony
00:16:58Thank you
00:17:00Brandon, wow
00:17:01The piping you've got, really nice definition there
00:17:09Pandan is easy to get wrong
00:17:10But you perfectly balance that flavour
00:17:13And the cake has a wonderful lightness to it
00:17:17Oh, Lucy
00:17:19This looks spectacular
00:17:24Oh, I love those favours
00:17:26Love coffee
00:17:27The cake's not dry, it has a nice crumb to it
00:17:30But the marzipan interrupts the texture of the cake
00:17:33Because you've already got buttercream running through there
00:17:37Jacob
00:17:39Tickets, please
00:17:41I would say there is a lack of finesse here
00:17:46Nice and neat layers
00:17:50It's a good flavour, I love the nuttiness
00:17:52But unfortunately the white chocolate has come away from it
00:17:56You just need to manage your time a little bit better
00:18:01Look at that, so bright and so peaceful
00:18:09Cool
00:18:10Your raspberry filling has a wonderful tartness to it
00:18:13But I would have pureed the raspberries and run it through a sieve to take out that crunchiness
00:18:19Yeah
00:18:19I do really love how you've kind of captured the pig spirit
00:18:25I just, I feel like I'm missing the sculpted element of the cake
00:18:29Yeah, a few things didn't go my way, so then I'm proud I got something up in the end
00:18:36It's quite dense, but it's not dry at all
00:18:38And you get the lovely spices coming through
00:18:42Overall, you've done a really amazing job in getting something up in your very first bite
00:18:46You should be proud
00:18:47Thank you
00:18:48Plenty of intricate decoration there with that henna motif
00:18:57The combination of chai spices with the caramel, it is delicious
00:19:02How good!
00:19:04Peter, look at that
00:19:06Alpacas facing each other
00:19:08I can see you've done the different layers
00:19:10But it's very simple
00:19:15The mascarpone has a little bit of tang
00:19:17That makes the filling light and refreshing
00:19:20Great, you could certainly up your finesse levels on the exterior
00:19:24But you're really hitting the mark with some of the textures you've got in the middle
00:19:28Great, thank you
00:19:31That fishpout is perfected
00:19:34What part am I going to cut?
00:19:36You've got the wrong knife
00:19:36Yeah, I've got the wrong, we've got a filleting knife
00:19:38Yeah
00:19:43Definitely get that zing from the lemon curd
00:19:46However, needed more ooze
00:19:48Okay
00:19:49I love the detail you've put into that face
00:19:52It's a shame it's not standing because it would have been more impactful
00:19:58The spice was subtle and a good flavour
00:20:02But I think you could push yourself a little harder
00:20:08It looks like your dog needs a little grooming session
00:20:16You've got good flavour there, really coconutty
00:20:19It's just the sponge, it's got a very thick crust on it
00:20:23So that's made the cake dry
00:20:26But you have got lots of buttercream on the outside
00:20:28Which does compensate
00:20:29And the flavour of the coconut comes through really well
00:20:32Thank you
00:20:32Does Sonny have a blue bow tie in real life?
00:20:35He does
00:20:35Because I'd love this look
00:20:40This is a sculpted cake
00:20:42You have definitely got that female form
00:20:44The texture on the outside does look like it's been chiselled away
00:20:53I love coffee and desserts
00:20:55Sometimes it can be too subtle
00:20:57I think you've got the coffee level right
00:20:59And the pecan nuts are a beautiful surprise
00:21:02The pecans, I would have chopped them up finely
00:21:05So you would get a little bit of pecan in every bite
00:21:08Yes!
00:21:09Wonderful flavour
00:21:09Thank you
00:21:10I feel relieved
00:21:12But it would have been better if I had chopped my pecans smaller
00:21:17That's a very good idea, I'm going to do that next time
00:21:21Definitely not a few hiccups
00:21:23But I'm pumped for the technical bake
00:21:25That's what I love most about this show
00:21:27You know this, you've got this
00:21:28Let's read the recipe and just get into it
00:21:35Thank you
00:21:41Bakers, it's time for your first technical challenge
00:21:44This is where the judges give you a recipe
00:21:46But take away some of the instructions
00:21:49Because it's your first time in the shed
00:21:51I'm going to give you a hint
00:21:55It's a cake
00:21:59Darren, any tips for the bakers?
00:22:01Stay sharp
00:22:03And smooth and shiny
00:22:05Thanks Darren
00:22:07As usual, Rachel and Darren will be judging this without knowing which bake belongs to who
00:22:12So, off you go
00:22:13Good luck
00:22:14Good luck
00:22:17Now that they've gone, I can share that today you'll be making Darren's ultimate chocolate cake
00:22:24Ultimate chocolate is also the name of Darren's wrestling finishing move
00:22:27And it is devastating
00:22:32Darren's ultimate chocolate cake is made from three layers of chocolate sponge
00:22:36Filled with chocolate Swiss meringue buttercream
00:22:39And topped with a dark chocolate glaze and chocolate shards
00:22:44Bakers, you have two and a half hours to make Darren's ultimate chocolate cake
00:22:48On your marks
00:22:50Get set
00:22:50Bake!
00:22:52Okay, okay, okay, okay
00:22:55Normally I'm very good at following recipes
00:22:58But this isn't a normal situation
00:23:01So, let's see
00:23:03For the chocolate cake, add in the flour, sugar, bar cove soda, baking powder
00:23:08Then two espresso shots
00:23:10My Italian heritage will be more towards the coffee
00:23:13Even better chocolate though in Venezuela
00:23:15So, I'll have to make my heritage proud, eh?
00:23:19Are we making a chocolate cake?
00:23:21Yeah
00:23:21As a stay-at-home mum, Pamela's Venezuelan and Italian roots shine bright in every bake
00:23:28Filling her kitchen with adorable treats her children can't get enough of
00:23:33Chocolate cake is one of the favourites at home
00:23:35So, I'm definitely going to love making this one
00:23:42Rachel, this is my ultimate chocolate cake
00:23:45Darren, you have outdone yourself
00:23:48That glaze is perfect
00:23:50No wonder you've called it ultimate
00:23:52You know, that's not just the glaze
00:23:54That's the buttercream underneath
00:23:56If you're pouring a glaze on a cake that hasn't set properly
00:23:59Then you're going to have a mess
00:24:01Okay, enough temptation, cut me a slice, please
00:24:04Okay
00:24:10Oh, well, I can definitely see why it's your ultimate
00:24:13Because it's so deep and rich, that chocolate flavour
00:24:16And then you get that coffee coming through
00:24:18It's just so divine
00:24:20That chocolate sponge, Rachel
00:24:23It's dense, it's moist and it's rich
00:24:26As you can see in mine, even spaces between each layer
00:24:31And of course, the glaze needs to be applied at 24 degrees
00:24:35Too warm, it's going to melt the buttercream
00:24:37If it's too cold, it's going to be too thick
00:24:40Might have made chocolate cake, but they haven't made Darren's ultimate chocolate cake
00:24:44Well, they're going to be making it and I'll be interested to see how they go
00:24:47Are you excited to eat 12 chocolate cakes?
00:24:50I'm in the right job
00:24:55Although the recipe says to evenly divide it between three pans
00:24:59I'm just going off by eye here, using my knowledge and skills
00:25:08For how long?
00:25:12Oh, look at that
00:25:13We don't know
00:25:14Cheeky boy, he didn't tell us for how long to bake the cake
00:25:16He does look like a boy, he wears shorts
00:25:20Put it on for 20 minutes to start with and just keep checking it
00:25:24Sweet as, so 20 minutes is an interval
00:25:26And then 20 minutes, 20 minutes, 20 minutes
00:25:28Until it's just completely black
00:25:30Yeah, perfect
00:25:32With the chocolate sponges in the oven, the bakers turn their attention to the Swiss meringue buttercream
00:25:38That will sandwich between each layer of the sponges
00:25:41Making sure to include plenty of chocolate
00:25:44And that will do
00:25:48Now, I'm adding my chocolate
00:25:51Into my buttercream
00:25:55There we go
00:25:58I put the wrong amount of chocolate in, I need to add more
00:26:01But if it's wrong
00:26:03Darren's going to know straight away
00:26:06Um, how long are your cakes meant to be in the oven?
00:26:09Oh, great
00:26:09Lovely, I love you
00:26:10Um, I have to take my cakes up
00:26:12We just met, but
00:26:14You're great, thank you
00:26:15Just having a look at my cake
00:26:18Perfectly done
00:26:20I'm hoping everyone else's are sinking in the centre
00:26:22Because that's what's happening with mine
00:26:26Oh, bugger
00:26:27That's annoying
00:26:28It's the wrong colour
00:26:30I made a mistake with the recipe and left out some of the chocolates
00:26:35Done, I'm going in the fridge
00:26:40Bakers, you have one hour left
00:26:43One hour, one hour, one hour
00:26:46So I just need to get it in the fridge
00:26:48ASAP
00:26:50Oh, f***
00:26:55Alright
00:26:56I'm down one man, so
00:26:58It's a two man show now
00:27:00Oh, no, no, it was
00:27:02It is what it is
00:27:03As long as I get everything else
00:27:05There's still a chance
00:27:06I'll do alright
00:27:08I'm currently working on the chocolate glaze
00:27:12In the saucepan is my water and cocoa
00:27:14And just taking each step one at a time to make sure I get it right
00:27:18With the benches clean at home as it is in the shed
00:27:21Brandon's precise bakes are a feast for the eyes
00:27:25And each of his seven siblings
00:27:28There's definitely a lot of added pressure, especially coming from Darren
00:27:31I just hope that I can recreate it to the best that I can
00:27:37So I'm just bringing this chocolate mixture to the boil
00:27:40Add the gelatin and pour it straight into the tray
00:27:42I haven't squeezed my gelatin
00:27:46And pop you in
00:27:47Gotcha
00:27:48Just in time
00:27:51I need to put this through a sieve
00:27:53Just put the cling film right on the top so it doesn't crust
00:27:59And chill in the fridge
00:28:01I can't wait
00:28:02I can't wait
00:28:05I can't wait
00:28:07I can't wait
00:28:08Bakers, you have 30 minutes left
00:28:12Having had time to call, the bakers now begin the ultimate assembly of their cakes
00:28:20150 grams of buttercream
00:28:24Not gonna lie, that feels like a lot
00:28:27It does make me a tad nervous
00:28:29All three cakes sank a little bit in the middle
00:28:31But I think it's fine
00:28:33I think I can fix it with the buttercream
00:28:35The buttercream is a bit soft
00:28:37I think the chocolate was just too hot when I put it in
00:28:41Wow, amazing, that's incredible
00:28:43Life is anything but dull with Peter around
00:28:46When he's not globetrotting with his husband, he's filling the house with heavenly baked goods
00:28:52Doing the best I can, and we'll see how we go in the end
00:28:56So, we're going for precision, which is very dull, I suppose
00:29:00I'm trimming the buttercream frown because we need the edges to be really sharp
00:29:07Even though there's two, I'm gonna do my utmost to still wow them
00:29:12So, my buttercream is just kind of falling off the cake
00:29:15I'm desperately trying to make it look nice and smooth
00:29:18Is it gonna fit?
00:29:19Yeah, oh yeah
00:29:20Perfect
00:29:21Be short like me
00:29:22Nice work
00:29:25Bakers, you have 15 minutes to go
00:29:28Okay
00:29:29It's smooth and shiny refers to the glaze, I think
00:29:32So, I have to be careful with the temperature I'm pouring the glaze onto the cake
00:29:35To ensure their cake is indeed the ultimate
00:29:38The glaze needs to be exactly 24 degrees before pouring
00:29:43Let's go
00:29:45This is the moment of the truth
00:29:47Too hot and it won't stick to the buttercream
00:29:50This isn't sticking, so I'm gonna go back in and try and maybe cool it down a bit
00:29:55But if too cold, it becomes thick and gluggy
00:29:58Oh, the glaze is just a touch too cold, but I know that it can be fixed
00:30:03It's glazed on really nicely
00:30:05Hopefully it's got that smooth and sharp edge that Darren's after
00:30:09Bakers, you have five minutes left
00:30:12Alright, don't stress, don't stress
00:30:15I don't know how I'm gonna put it on this one without ruining that glaze
00:30:19But...
00:30:24Oh my god
00:30:29Okay, let's breathe
00:30:32Have you done your gold dust?
00:30:34There's gold dust everywhere
00:30:36I'm just breaking my chocolate charts
00:30:39I'm trying to be elegant rather than just pretty
00:30:43How you going, Luz?
00:30:44Alright, Glen, how are you going, mate?
00:30:47Getting there
00:30:48One minute to go, bakers
00:30:51Let's do this
00:30:53Oh, that can stay there then, can't it?
00:30:55I've got bits on, so I'm feeling good
00:30:58Ten...
00:30:59Nine...
00:31:00Eight...
00:31:01Seven...
00:31:03Six...
00:31:03Five...
00:31:04Four...
00:31:06Three...
00:31:06Two...
00:31:07One...
00:31:08Ta-da!
00:31:09She done
00:31:10Step away from your bakes, bakers
00:31:12Well done!
00:31:17Bakers, please bring your ultimate chocolate cakes to the table
00:31:21Do-do-do-do-do
00:31:25It's beautiful
00:31:33It's now time for Darren and Rachel to undertake the ultimate tasting
00:31:38Without knowing who's baked what
00:31:41I'm incredibly proud of you, but you should all be incredibly proud of yourselves
00:31:45Because this is the hardest cake week technical I've set
00:31:49I can't wait to get into them
00:31:52Our first cake
00:31:54Love the shine
00:31:55Also love the height
00:31:59Wow, look at the layering
00:32:01Let's get into it
00:32:02I can see you're excited
00:32:08The sponge is super moist
00:32:11It's got an intense chocolate flavour, but also it's nice and neatly layered
00:32:14The glaze is slightly thicker on one side, but overall this looks spectacular
00:32:20Number two
00:32:22The glaze is nice and shiny, good height as well
00:32:29The cake has a wonderful soft crumb, but there's quite a big proportion of buttercream
00:32:36On to the next
00:32:39This isn't quite as high as it should be
00:32:43I can see straight away, the baker's actually missing a layer
00:32:46And the glaze on top is far too thick, so it was too cold
00:32:53There's a fantastic shine on this cake, however the cake is leaning a little bit
00:33:00The chocolate cake really melts in the mouth, delicious texture
00:33:05Unfortunately, that buttercream is not very neat at all
00:33:08Let's move on
00:33:10We were asking for really straight edges, that hasn't happened in this case
00:33:15It is very uneven, unfortunately
00:33:18The sponge should be rich and dark, but this has got a paler look to it
00:33:23And not as moist as some of the other cakes
00:33:28Look at the height in those shards, they are fabulous
00:33:34Delicious flavour, really great
00:33:35Unfortunately, there's not consistency in the layering and the height
00:33:40Oh, Rachel, look at the shine on top of that
00:33:42It's not super neat on the sides
00:33:45I can see a lot of buttercream in the middle there
00:33:49The cake is not coming to the forefront, you're just getting that creaminess of the buttercream
00:33:56Already I can see that shine on top, I'm happy about that
00:34:00Even though there's quite a thick layer of buttercream, there's still enough cake to balance that out
00:34:06Yeah, the sponge has been baked really well, it's a delight to eat
00:34:10Let's try the next one
00:34:12It's not quite as neat as some of the others
00:34:15And buttercream's a little bit of a paler shade
00:34:17I would say, however, there's a really deep chocolatey flavour to the cake here
00:34:22Okay, on to the next
00:34:24Looks very professional
00:34:26It definitely has your finish to it, which has those sharp edges
00:34:33Delicious flavour, great consistency on that buttercream
00:34:36I do love the shine of the glaze
00:34:39That bottom layer is slightly dry, but it melts into the other layers of cake
00:34:44On to the next one
00:34:46Oh, what do you think, Rachel?
00:34:48You can see immediately all those bumps underneath
00:34:51Yeah, I think the baker's tried to use a palette knife just to smooth it over
00:34:57The cake really has that rich, chocolatey flavour
00:35:00Also, the buttercream is nice and neat on the sides there
00:35:05Alright, last one
00:35:07Look at that chocolate garnish on top
00:35:08Someone's gotten a sharp knife and done something a little bit chef-y there
00:35:13So, quite impressed
00:35:15Love the layers in between
00:35:16But the bottom sponge is just a little bit flatter than the others
00:35:22That chocolatey here is really intense, rich and deep
00:35:27Exactly like yours
00:35:28Chocolate sponge, tender, tick
00:35:31Love that buttercream
00:35:32It's so close to being a really good example of my chocolate cake
00:35:37The judges will now rank what they have tasted
00:35:40From 12th place
00:35:41To the ultimate
00:35:44In 12th position
00:35:48Who's this?
00:35:50The intense chocolate flavour that I was looking for is not quite there
00:35:55Something's missing from the sponge and it's not as high as it should be
00:35:59In 11th place
00:36:02Whose was this, please?
00:36:04Amita, where did the third layer go?
00:36:06I tripped back and it went
00:36:08Well, we've all done it
00:36:10Kudos to you though for getting something up
00:36:11And it's actually got a decent height on it
00:36:13Thank you
00:36:14In 10th place, Jacob
00:36:17In 9th, Melanie
00:36:18In 8th, Matt
00:36:217th, Lucy
00:36:23In 6th position, Glenn
00:36:265th, Nick
00:36:27In 4th place, Charette
00:36:29Alright
00:36:30Third position, Nagin
00:36:32So, in 2nd place
00:36:38Who's this?
00:36:40Brandon
00:36:41A lovely height and brilliant shine to this cake
00:36:45Just the decorations weren't quite the same as Darren's
00:36:49Which means in 1st place, Pamela, congratulations
00:36:55This was an amazing effort, well done
00:37:02Yes, yes, yes, I made it
00:37:04It was a bit tricky but super fun
00:37:07I do like a good challenge
00:37:08And it went so well
00:37:10And I'm so, so happy
00:37:12Well done
00:37:13I was at bottom today
00:37:14I'm not surprised
00:37:16Didn't have the intense chocolate flavour that the others did
00:37:20So much depends on the showstopper
00:37:21And so I'm just looking forward to giving it my all and seeing how I go
00:37:35Bakers, welcome back for your first ever showstopper challenge
00:37:39Today, Rachel and Darren would like you to make a burn away cake
00:37:44A burn away cake conceals a hidden message behind special paper
00:37:48That when lit, burns away to reveal it
00:37:51That's right, for the first time in Bake Off history
00:37:54You will be rewarded for burning your bake
00:37:58Your cake can be any shape and flavour you like
00:38:01But it must have at least two tiers
00:38:03And of course, the burn away element must reveal a fun or surprising fact about you
00:38:09Judges, what advice have you got for the bakers?
00:38:12I love a bit of drama
00:38:13But it's not just about the spectacle
00:38:16The cake must deliver too
00:38:18I'm looking for a clever concept
00:38:20A clean reveal
00:38:22And a taste that's worth the wait
00:38:25Bakers, you have five hours to make your showstopping burn away cake
00:38:29On your marks
00:38:30Get set, bake!
00:38:37Showstopper cake, week one
00:38:39Very exciting, I had a very good technical, but today's a new day, we just have to focus on this
00:38:44one
00:38:45Ok
00:38:47Feeling good today, the sun's out, we've got great people cooking and so we're all striving to do the best
00:38:55I've never made a burn away cake, but I'm using pistachio in my bake today, it's the king of the
00:39:01nuts and I love the flavour
00:39:03I've just put in some vanilla bean paste and now some vanilla extract
00:39:08At the moment I've got all my ingredients for the matcha sponge in the mixer
00:39:11It's filled right to the brim so luckily it hasn't gone over
00:39:16G'day
00:39:17Hello
00:39:17Hey Matt, first showstopper
00:39:20It's a big day today
00:39:21Have you ever set fire to a cake before?
00:39:23All the time, haven't you?
00:39:26I can see the matcha, what's your cake going to look like?
00:39:28It's going to look a bit like a concrete pillar with some florals to bring the colour
00:39:33Well look, as long as we don't break a tooth then we'll be alright
00:39:36Fingers crossed
00:39:39Matt's towering matcha cake with cream cheese frosting will burn away to reveal a black belted mini-mat
00:39:47Matcha brings me back to when I did a year of high school in Japan
00:39:50So yeah, in a way you could say there's a portrait of me as a 16 year old practicing my
00:39:55karate
00:39:55This is the biggest bowl I could find
00:39:58I just have to mix my cake batter one time so it makes things a lot easier
00:40:04Filling her chocolate cake with a mascarpone cream and raspberry compote
00:40:08Pamela's swinging reveal will be a hidden dancer and art deco rations
00:40:13Even though I'm South American and everyone expects me to be a good dancer
00:40:17I am not and I used to take dance classes
00:40:20And I went for Charleston because I love the 1920s, I love the architecture, I love the designs
00:40:27For my showstopper it's going to be eight layers of coffee cake
00:40:32I've got to go large
00:40:34Getting all the air in my cake right now, hoping for this lovely airy texture here
00:40:39The batter's looking exactly the way it should be, the taste is amazing thanks to the coconut oil
00:40:44I've got my homemade strawberry jam simmering away over here
00:40:48And I've got my chocolate melting on a double boil
00:40:52Also opting for a matcha flavour
00:40:53Brandon's velvet sponge will feature a strawberry jam, white chocolate buttercream
00:40:58And will reveal a set of tools that speaks to his many skills
00:41:02My friends and family describe me as a person with many talents and many hats
00:41:08So I will be creating some fondant figurines of tools to emulate being the jack of all trades
00:41:18Bigger ones in the back
00:41:21Your burn away cake, what's the surprising fact?
00:41:24Ooh, that's actually a really good question
00:41:26Yes
00:41:26Spent two years at clown college
00:41:28Anemic
00:41:30I'm actually quite high in iron now
00:41:31As you
00:41:34Ew
00:41:37Oh, look at that
00:41:38And now we relax
00:41:40I mean we don't
00:41:41Let's face it
00:41:43Hey Lucy
00:41:44Oh hi
00:41:45What sponge are you making?
00:41:47A jamoise or a butter cake or
00:41:49I feel like that's a really technical question Darren
00:41:52Okay
00:41:53And I'm going to say in betweeny
00:41:55Yeah, I'm sorry to ask you about baking related questions on a baking show
00:42:00I know
00:42:01I won't do that again
00:42:04With rose flavoured cakes and pistachio cream, Lucy is hoping her hidden helmet reveal speeds her to pole position
00:42:12I'm hoping with that really delicate rose cake, I can bring it a bit of punch with the white chocolate
00:42:18Of course, if you stuff it up, it tastes like soap
00:42:21Yeah
00:42:23It's really important to get the balance of flavours right because I'm roasting my strawberries with savoury ingredients like rosemary
00:42:30and sumac
00:42:31The smell of something is burning but I checked my cakes and it's not bad but it is the week
00:42:34that things are supposed to be burning but not yet
00:42:37Oh
00:42:38G'day
00:42:38That aroma of lemons
00:42:40Oh Jacob, it's so delicious
00:42:42And lime
00:42:43Are you making a curd here?
00:42:45Yes
00:42:45It's going to be one of the main layers of my cake
00:42:47The cake's there to help you get the lemon curd and the buttercream in you
00:42:52Jacob's cinnamon sponge, lemon lime curd and tangy raspberry syrup will shine a light on his theatre background
00:42:59So you've got lemon and lime, raspberry, vanilla, cinnamon
00:43:04We've got a bit of nutmeg in there
00:43:06Nutmeg
00:43:06When you've got a lot of flavours, you have to decide what is the hero flavour
00:43:11Yep
00:43:12Because otherwise you can't taste anything distinctly
00:43:15Yes, yeah
00:43:16So I love lots of colour every day in every aspect of my life
00:43:20Until it hits Halloween and that's when my dark side comes down
00:43:25Charette's coconut cake filled with rum and lime infused mango curd burns with a hidden darkness
00:43:31My mango and rum curd, it's a bit duller in colour than I was hoping for
00:43:36But I tasted all the elements as they were going in and they will taste very good
00:43:43Bakers, you are halfway through your bakes
00:43:47Okay, okay, I think I'm okay
00:43:49It is okay
00:43:50Go, go, go
00:43:51Alright, I think it's finally time to get these cakes out of the oven
00:43:54Just that one
00:43:57Now you look ready
00:43:58The cooling process today is super important
00:44:01If I learnt anything from yesterday, it's that you cannot slap buttercream on a hot cake
00:44:06Do you think I've done enough buttercream?
00:44:09It's just so hot
00:44:11And that's beautifully cooked
00:44:14I am making my signature vanilla cake
00:44:17Is to represent a part of my life that has been completely important to me and it's actually shaped up
00:44:24who I am today
00:44:26Channeling his inner eighties, Glenn's rainbow coloured vanilla bean cake will contain a mango and passion fruit curd
00:44:32And a showcase of his idol, Cindy Lauper
00:44:36So I'm moving on now to my curd
00:44:39To seed or not to seed, that is the question
00:44:42So I might go no seeds
00:44:46I'm working on my last filling, which is my mascarpone cream
00:44:51Hey Nick
00:44:52Hey Nick
00:44:52Hey Nick
00:44:52What are you making there?
00:44:54So I'm making a peanut butter cream cheese frosting video in the eight layers of cake with the designs and
00:44:58patterns up around the outside
00:44:59Sorry, did you say eight layers of cake?
00:45:02Eight layers of cake, yeah
00:45:03Yeah
00:45:04Awesome
00:45:05Yeah
00:45:05I need eight layers of Spanx
00:45:09Nick's eight layers of coffee, vanilla and buttermilk cake will be filled with peanut buttercream
00:45:15And decorated in homage to the king
00:45:19Just think about the ratios
00:45:21Don't overdo it because then it becomes very sweet
00:45:24Thank you for that
00:45:25Yeah, you baking eight layers of cake is making me feel like I should have done some
00:45:30You're welcome to help me out
00:45:31You don't know what to have me behind you
00:45:34Thanks guys
00:45:34Good luck Nick
00:45:35Thank you
00:45:37This is the part where you don't want to rush
00:45:41It's been one of those days
00:45:43Oh, she's going to hit us
00:45:43It's one of those days, yeah
00:45:44Which one?
00:45:45She's going to hit us
00:45:48Really pleased with that
00:45:50Yes
00:45:51Busy mixing away there
00:45:53Yeah, I'm just making my Swiss meringue buttercream
00:45:55So it's just egg whites and sugar and some cream of tartare
00:45:58What temperature are you bringing that to?
00:46:0067
00:46:00Cool, nice and hot
00:46:02Then you're going to whip it up cold
00:46:03Yeah
00:46:03Creating a beach themed chocolate cake layered with a sumac and roasted strawberry infused cream cheese whip
00:46:10Nagin's own toucan painting will burn to reveal her competitive sporty side
00:46:15So this is another painting printed on an icing sheet
00:46:19I played volleyball competitively when I was young
00:46:22I had to retire with an injury
00:46:24But then I found my passion for painting and baking
00:46:29Bakers, you have one hour to go
00:46:31I think I need to get a bit of a move on
00:46:34Whoa!
00:46:35Sorry, it has a button that says siren
00:46:38I am making my little ghosty
00:46:40Saying boo
00:46:42This will be the figure of a lady dancing
00:46:45She's doing a charleston but I'm not going to do more than that
00:46:48Arts and crafts are not my forte at all
00:46:52I'm melting chocolate here to cover these noodles which are going to be my bird nest
00:46:58There's one of everything in our garden and lots of baby birds which is what's inspired me to make this
00:47:03today
00:47:04Nestled inside Melanie's chocolate tree shaped cake will be a coffee buttercream with chopped walnuts for crunch
00:47:10As well as baby birds made of fondant
00:47:14Presentation being a Leo is pretty big to me
00:47:16Can we name them?
00:47:18You can name them
00:47:19Okay, this one will be Darren
00:47:22This one's going to be Rachel
00:47:23Yeah
00:47:24And I'm going to call this one Ted
00:47:26Oh Tim, Tim's a good one
00:47:27Just to annoy Tom
00:47:30One of the things on my bucket list was scuba diving
00:47:33I love it as much as I love baking
00:47:36So all I'm focusing on is doing the best cake I can today
00:47:39Peter's cocoa espresso cake will have a mascarpone cream filling and chocolate vanilla buttercream
00:47:45That will uncover his retirement pastime of scuba
00:47:49I'm working on the isomalt decorations
00:47:52This is extremely hot, it's over 160 degrees
00:47:55So I'm just carefully pouring it into the moulds
00:47:58Safety first
00:48:00Very sexy
00:48:02Baking's not all glamour you know
00:48:08How are you doing Jacob?
00:48:10Blasted?
00:48:11Mate, I'm so far behind
00:48:15I feel like this is a really forgiving way of covering a cake
00:48:23My cake's a bit unstable, quite a moist cake but it's not the prettiest looking thing at the minute
00:48:28So the burn away element is four flags
00:48:31See when you look at me I'm Indian
00:48:33And I speak to you and I'm from the UK
00:48:36I was born there
00:48:37And I'm living in Australia
00:48:38But a lot of what I am is very African
00:48:43With a pistachio sponge layered with dark chocolate ganache and pistachio praline
00:48:48Anita's heritage flags will sit atop vanilla cream cheese frosting piped in the shape of a tree
00:48:55My parents, my husband, in-laws, they were all born in East Africa
00:49:01I would actually say I'm East African before I'd say I was Indian
00:49:06This is going to inspire the next generations, clearly
00:49:12Oh, so cute
00:49:14This is me, I did a year of high school in Japan
00:49:17And went on to become a black belt
00:49:19Could you be my sensei?
00:49:20Ready?
00:49:20Pet!
00:49:22Pet!
00:49:23That is great
00:49:24Okay
00:49:26I want another one now
00:49:30Needs to go in the fridge and harden up a little bit
00:49:32My balls are not rattled
00:49:38Bakers, you have 30 minutes left
00:49:4030 minutes?
00:49:42It's my little leading power of chocolate
00:49:44But I still think I can present something reasonable
00:49:47I'm going to make this happen
00:49:51I started off so neat and calm and collected
00:49:54Didn't we all?
00:49:55So, my reveal is a silhouette of Cindy which I drew
00:50:06Almost done
00:50:08Ten minutes Bakers
00:50:10Kinda wish it was two hours and ten minutes
00:50:17Take that out
00:50:18Yeah, can you?
00:50:19Give me a gently
00:50:19Yep
00:50:20You got it
00:50:30I'm going to do my best to build this house of cards
00:50:33In three minutes
00:50:40One minute to go Bakers
00:50:42Beautiful
00:50:43Well I guess I don't have time for the little me on top
00:50:47Helmet is going to get it hidden
00:50:49The cake's not as pretty as I would have liked
00:50:51But I'm happy to be able to present something to the judges
00:50:53Ten
00:50:54Nine
00:50:56Eight
00:50:57Seven
00:50:58Six
00:50:59Five
00:51:00Four
00:51:01Three
00:51:02Two
00:51:03One
00:51:05Step away from your bakes, Bakers
00:51:07Well done
00:51:12It's falling over
00:51:14I'm going to be the old lady that cake collapses
00:51:28Bakers, well done and congratulations on finishing your first ever showstopper bake
00:51:38Matt, please bring up your burn away cake
00:51:49I love the juxtaposition of the concrete with the warm floral touches
00:51:55And I'm very intrigued by the chopsticks
00:51:59Matt, line it up
00:52:02Burn it, burn it, burn it
00:52:19Matt, is this you as a karate kid?
00:52:22Hi
00:52:25That is so cool
00:52:28Can you see it from your height?
00:52:29I can
00:52:35I can see it from your feet
00:52:35Those layers look really neat and tidy
00:52:39All right, here we go
00:52:40First time on Bake Off
00:52:42All right, I'm doing the same
00:52:44You're not going to outdo me
00:52:47Oh, look at you
00:52:51The first flavour I get is a very creamy tang from the cream cheese
00:52:57But I was expecting more matcha flavours
00:52:59Yeah, it's not quite enough flavour in there but it is delicious and I am mindful you've got a black
00:53:06belt there so I'm not going to say anything too bad about this
00:53:10Well done, Matt
00:53:15Thank you
00:53:15Brandon, this looks sensational mate
00:53:17I love all of those clubs, hearts, diamonds and spades on the side reflecting your house of cards
00:53:24You definitely have an excellent skill for precision and that finished look
00:53:30Please go ahead and light it
00:53:34Oh
00:53:45Brandon, you nearly singed my eyebrows mate
00:53:48That was wild
00:53:49You certainly are a jack of all trades
00:53:51Let's have a look inside
00:53:55I love that
00:53:56You've got the right amount of matcha in there so it's a little bit bitter and then that fruit just
00:54:01cuts through all of that bitterness
00:54:03I would have liked a bit more white chocolate because the cake was quite thick in combination with the filling
00:54:09A masterful reveal, thank you so much
00:54:13Wow, that's quite geometric
00:54:15Can't wait to find out your reveal
00:54:20Oh, there's a helmet there
00:54:23Right, let's dig in
00:54:27White chocolate, rose and pistachio, they're hard flavours to combine together
00:54:33Unfortunately, I'm not getting enough of the rose or enough of the pistachio
00:54:39So much detail, I've just noticed the graffiti on the side and the braiding, so you've really gone to town
00:54:45with that
00:54:46Glen, light it up mate
00:54:50What?
00:54:51The Sydney Norper?
00:54:53Well Glen, you're really showing us your true colours
00:54:58Time after time after time
00:55:05Wow, look at the colour
00:55:08I definitely get the mango, it's one of my favourite fruits
00:55:10Probably would have added a little bit more in because you've got quite thick pieces of sponge
00:55:15Thank you
00:55:17Melanie, the details with the flowers, the leaves, the texture of the bar
00:55:22Fantastic
00:55:26Oh, they're little chicks
00:55:28Look, they're hungry as well
00:55:33Melanie, the flavour of the coffee is the one note I'm really getting and I'm not getting enough of the
00:55:38walnut praline
00:55:39It is very coffee forward, but it was a great reveal
00:55:43Well done
00:55:45Well, I'm getting the kind of nautical vibe here
00:55:49But also, the form of your cake gives off this fluidity
00:55:53I don't know if that was intentioned or not
00:55:55Of course
00:55:55But, um...
00:56:02What does it say?
00:56:03Scuba
00:56:04Oh, scuba
00:56:04Do you need your reading glasses?
00:56:06Oh no, it was...
00:56:08It was just a little bit hard to see because of the lean
00:56:10You've got to understand
00:56:14This immediate aroma of chocolate and coffee hit the air
00:56:19And you can taste that in the cake
00:56:21But it could do a little bit more finesse with the fondant work
00:56:25It is quite rough on that outside
00:56:27Yeah, definitely a great flavour
00:56:29Nice and intense, very rich
00:56:31Just try and work on getting your components done as early as possible
00:56:35Giving you enough time to present at the end
00:56:38Yep
00:56:41There's a toucan sitting on a branch with a piece of cake
00:56:44And there's a cake slice, yes
00:56:46Another great artistic design
00:56:48And I love those chocolate balls on the outside
00:56:50I'm really looking forward to the reveal
00:56:57Is that you playing volleyball?
00:56:59Yes it is!
00:57:00No! It makes sense!
00:57:03You've got four layers exactly the same
00:57:11We're on again!
00:57:12We're on again!
00:57:13That's delicious!
00:57:15I get the spice from those strawberries
00:57:17Which are just like a burst in my mouth
00:57:19I absolutely love it
00:57:20And I think the flavour matches your artistic style
00:57:23You gave Darren a little sparkle in his eyes
00:57:26With this cake
00:57:27You know, the finish on the ball balls could be a little bit neater
00:57:30But what you've done here is capture that sparkle
00:57:33That joie de vivre, as the French say, for your passion
00:57:40Well, I can gather that you love music with fire
00:57:51Looks like he's got a pole through his leg
00:57:53Oh, it's a microphone
00:57:55Yep, so that's supposed to be Elvis Presley
00:57:57All right
00:58:00The peanut flavour is really savoury
00:58:03But I'm not getting as much of the chocolate I would like to match that
00:58:07Do you know what I love about this mate?
00:58:09It's a pleasant texture and a really fun design
00:58:13Charette, I thought unicorns were elusive
00:58:15I've seen two in a week now
00:58:21Oh, Charette
00:58:23There is a dark side to you
00:58:26Rum, a mango
00:58:27That's some of my favourite flavours
00:58:29But I didn't get as much of it as I would have liked
00:58:33Lovely flavours, just a bit more oomph
00:58:35Anita, I love the detail in this cake
00:58:39You've got the gnarly roots, you've got the leaves coming out
00:58:42It's kind of enchanted, like an enchanted forest
00:58:44Alright, let's light it up
00:58:49Look at that, so cool
00:58:51It's what I am in a cake
00:58:52That's brilliant
00:58:56Anita, I love that pistachio flavour
00:58:58And also I love the texture in the pistachio
00:59:00But the whipped ganache is quite dense
00:59:03It would have been nice to have the cream cheese running through
00:59:06So you get a little bit of the tang against the chocolate flavour
00:59:10Thank you so much
00:59:13Jacob, is this what you planned?
00:59:16Not at all
00:59:17I wanted to show off my decorating skills, but they got lost due to time
00:59:21Well Jacob, we're dying to see the reveal mate
00:59:24Can you light it up?
00:59:25Absolutely
00:59:27Oh
00:59:31Some sort of dramatic interior
00:59:33Ah yes, there's some drama masks for my love of the theatre
00:59:36Let's see if the interior is more successful than the exterior
00:59:42Jacob, I can see lots of layers of sponge
00:59:46Neatly constructed, so it looks like a whole lot of fun inside
00:59:52The tang of the lemon and lime with that allspice cinnamon and nutmeg work really lovely together
00:59:59The flavour is the most successful part of this bake
01:00:02And I really wish you'd had time to finish it off
01:00:05But well done for getting your cake onto the plate
01:00:10Pamela, very dramatic and artistic
01:00:13It's a really smart design
01:00:16It's a wonderful combination of colours and shapes there
01:00:18It'll be interesting how it lights up
01:00:21Mm-hmm
01:00:28Little flapper dress there
01:00:30Bit of a Charleston
01:00:31Yes, that's right
01:00:32You definitely get the movement, don't you?
01:00:34You can tell exactly what she's doing
01:00:36I like her hair
01:00:38Just like yours
01:00:39You inspire me
01:00:40I think we should have a slice
01:00:48Pamela, that's a really good chocolate cake
01:00:51The intensity of the chocolate is there
01:00:54And then that burst of the fruit which just cuts through all of that richness
01:00:59Excellent job, really is
01:01:01Thanks
01:01:02I love the touches of fruit
01:01:04I could have had a little bit more
01:01:06Mm-hmm
01:01:06Because then it would bring out a bit more tartness
01:01:09Mm-hmm
01:01:09But the dancing lady at the front is just fabulous
01:01:13Well done, Pamela
01:01:14I'll do my little dance
01:01:17That's it
01:01:18Something like that
01:01:18No, nailing it does
01:01:26Cup of tea?
01:01:27Yes, please
01:01:28Oh, yes, please
01:01:29Cheers
01:01:30It's a great first cake week
01:01:32Yeah
01:01:33That was fun
01:01:35And already there are a few emerging as better than some of the others
01:01:39Pamela seems to be a bit of a standout, she's done pretty well
01:01:42You can tell that Pamela absolutely loves to make a cake
01:01:46I mean, she came first in the technical
01:01:48And she certainly performed with that reveal
01:01:51It was spectacular
01:01:53I mean, that chocolate cake with that raspberry
01:01:56Classic combination
01:01:57But her avocado cake was so adorable
01:02:01It was pretty good as well
01:02:03I would have liked more passion fruit flavour in that
01:02:06Nagin's doing pretty well
01:02:09Nagin had such creativity with her sculpted female form
01:02:13I really like her style
01:02:15But she can back it up with flavour as well
01:02:17Darren, you had some sparkly eyes with Nagin's showstopper
01:02:21However, she could have tidied up those chocolate balls
01:02:24It sounds like people are doing well in the shed
01:02:27But who didn't have a great first week?
01:02:30Peter has so much joy in his face
01:02:33I'm sure he can make a cake
01:02:34But the showstopper did have a lean on it
01:02:37And that's a construction issue
01:02:38Yeah, he also came last in the technical
01:02:41But Nick's pig cake
01:02:43He couldn't finish it to the standard he wanted
01:02:45Perhaps nerves got the better of him
01:02:47Because I think he's a better baker than his signature
01:02:51How are we feeling about Jacob?
01:02:52He's got a great personality
01:02:54He really has
01:02:54Unfortunately, the reality didn't quite match
01:02:57What he had in his mind throughout the whole of Cake Week
01:03:00All he needs is better time management
01:03:03Because the flavours are there
01:03:05From us, personally, like, thank you so much
01:03:07For the burn away cakes
01:03:08That was a show
01:03:09But how come you don't like it when we leave you burning messages outside your room?
01:03:13Yeah, well, you know, it's just a little bit creepy
01:03:15Guy can't set anything on fire outside his friend's place anymore
01:03:19All right
01:03:26Bakers, well done on some truly revealing burn away cakes
01:03:33I've got the best job in the shed
01:03:36Tonight, I get to announce who our first star baker is
01:03:40This person's passion and precision has shown in every bake they've made
01:03:46Warm, generous, and with the moves to match
01:03:49This week's star baker is...
01:03:53Pamela!
01:03:58Thank you
01:04:00And I have the difficult task of announcing who will be leaving us
01:04:06Just as we're getting to know them
01:04:08This baker is calm under pressure
01:04:10And quick to share their knowledge
01:04:12They've got fantastic style
01:04:14A big smile
01:04:16And some killer bakes
01:04:18We're sorry to say goodbye to...
01:04:21Peter
01:04:24The bake didn't go as well as I was hoping today
01:04:27But I also realised how lucky I was to be part of it
01:04:30Peter, it's been great getting to know you
01:04:32It's always so hard in the very first week
01:04:34Unfortunately, Peter didn't quite perform as well as we know he could do
01:04:40Baker's big celebration to this week's star baker
01:04:44Pamela!
01:04:45Pamela has had an amazing start
01:04:48From the flavours, the textures, to the presentation
01:04:51Her bakes have been extraordinary
01:04:55I can't believe it
01:04:56I keep pinching myself that this is happening
01:04:59But yes, I'm star baker for Cake Week
01:05:01Send me the Charleston, do it!
01:05:29The paint schools who will keepjoys
01:05:29The três rooms
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