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#ShowFilm98
#The Great Australian Bake Off
#The Great Australian Bake Off
Category
🎥
Short filmTranscript
00:00:00Oh, hello.
00:00:30Oh, thank you. I got them on sale.
00:00:34Hello, Natalie.
00:00:34Oh, Tom, hello. Hi.
00:00:37How's your first day?
00:00:38Good so far.
00:00:39I've read all the info, so I'm pretty sure I'm across that.
00:00:42Great. Okay. Judges.
00:00:43Oh, two of them, Darren and Rachel.
00:00:46Always seen together, always judging,
00:00:47currently to our right, doing something.
00:00:51Oh, they're practising eating.
00:00:53They take it very seriously.
00:00:55Oh.
00:01:01Good job.
00:01:03Good job.
00:01:04Yeah. Oh, and are those the bakers?
00:01:06Yeah, that's 12 of Australia's best home bakers.
00:01:09They're also practising.
00:01:10Wow.
00:01:16Perfect.
00:01:18Do that even when they're not funny.
00:01:20They must be talking about the judges.
00:01:26Yeah, who else are they be talking about?
00:01:27What's the bunting?
00:01:28Oh, thank you.
00:01:28Very tall.
00:01:29Wow, this place looks incredible, Natalie.
00:01:31Thank you so much.
00:01:32I put it up myself, you know.
00:01:33No way.
00:01:34Yeah.
00:01:34It's so sturdy.
00:01:40We're back.
00:01:41In the happiest place on earth.
00:01:44Oh, my God.
00:01:45It's real.
00:01:46It's really exciting.
00:01:47With fresh new bakes.
00:01:49I can't believe we did that.
00:01:51Some four-legged friends.
00:01:54Cute.
00:01:55And one giant new host.
00:01:59How was it?
00:02:00Oh, my God.
00:02:02Full-time international comedian and part-time cake thief.
00:02:06Maybe she's got one left for me.
00:02:08Tom Walker.
00:02:10Whoa.
00:02:11And actor, writer and online comedy sensation.
00:02:15Ah!
00:02:15And my new bestie.
00:02:17Faster!
00:02:17Natalie Tran will be showing me how to nail this hosting thing.
00:02:21You are halfway through your bakes.
00:02:23And from the finest culinary school in Paris.
00:02:26I am so delighted to be back in the shed.
00:02:28I love it so much.
00:02:30Global pastry icon Rachel Koo returns.
00:02:33C'est magnifique.
00:02:34Bringing her joie de vivre back to our humble bake-off shed.
00:02:38In Rachel we trust.
00:02:40Along with world-renowned chef and Australia's leading pastry expert.
00:02:44Oh, now we're talking.
00:02:46Darren Purchase.
00:02:47I'm pumped.
00:02:48It's such a magical, happy place.
00:02:50Over the next 10 weeks, our 12 shiny new bakers will don their aprons
00:02:55to compete in a trio of tasty tests.
00:02:58First, tried and true recipes are on show in the signature bake.
00:03:03The family recipe has been passed down and I myself make all the time.
00:03:06It gives me the warm fuzzies.
00:03:08Then the tricky technical.
00:03:10Except the judges have left out some of the instructions.
00:03:13So we have to rely on our existing knowledge.
00:03:16And the icing on the bake.
00:03:19The showstopper.
00:03:20Where the bakers will knock our socks off.
00:03:23Fantastic execution.
00:03:25With the most impressive bakes.
00:03:26It just looks so professional.
00:03:28The shed has ever seen.
00:03:30But only one will be declared the winner of the Great Australian Bake Off.
00:03:36The shed almost feels like Mary Poppins' bag in some ways.
00:04:05There's just like endless amounts of things that can be created.
00:04:08Let's go.
00:04:09Bake Off.
00:04:09Let's go.
00:04:10Let's get to it.
00:04:16Hello, bakers.
00:04:17Welcome to the shed.
00:04:19I know it's a little bit like the first day of school, right?
00:04:22Bit nervous.
00:04:23Your shoes don't quite fit.
00:04:25But you're going to make some new friends.
00:04:27Speaking of, welcome to the shed, Tom Walker.
00:04:29Hello, bakers.
00:04:30Just like you, I am so excited to be here.
00:04:34I've always wanted to talk to 12 nervous bakers at once.
00:04:37So this is a dream come true.
00:04:41To guide you along, we have our amazing judges, Rachel Koo and Darren Purchase.
00:04:47Welcome, bakers.
00:04:48You're here because you are some of the best amateur bakers this country has to offer.
00:04:54And I can't wait to try your bakes.
00:04:57The shed has always felt like a second home for me.
00:04:59So I want you all to feel very welcome.
00:05:03I hope you have lots of fun and create lots of delicious bakes.
00:05:08In 10 weeks, one of you will earn the title of Australia's Best Amateur Baker.
00:05:12You'll also win an ultimate baker's kitchen from Smeg.
00:05:18All right, bakers, it is cake week.
00:05:21For your first bake, Rachel and Darren would like you to make your signature imprime roll.
00:05:27An imprime roll has a decorative design baked into the cake, which is then filled and rolled.
00:05:33Your signature imprime roll should tell us something about you, whether that's through the flavour or the design.
00:05:39Just want to jump in here and say Natalie's right.
00:05:41Getting my credit in the group project.
00:05:47Bakers, you have two hours to create your signature imprime roll.
00:05:52On your marks.
00:05:53Get set.
00:05:55Bake.
00:06:00I'm really excited to be in the shed and I'm really looking forward to showing the judges what I can do.
00:06:07Come on.
00:06:08Just that little bit extra.
00:06:09For my prints on my imprime roll, it's bright and colourful like me.
00:06:14The baker should be aiming for a soft and delicate sponge.
00:06:19With the outside, I want it to be seamless and smooth, so no cracks.
00:06:23For an imprime roll, we want to see a really clear, defined design.
00:06:28I'm currently working on the paste to make my design.
00:06:31You've got to pipe that on before you actually bake your sponge.
00:06:33Precision is everything today.
00:06:37To get those clearly defined lines and see how shaky I am.
00:06:42First day nerves.
00:06:44Vanessa, hi.
00:06:45How are you feeling?
00:06:46I feel like I'm in a bit of a dream at the moment.
00:06:48Oh, yeah.
00:06:49Pinch yourself.
00:06:50Do you want me to give you a little pinch?
00:06:51It's real.
00:06:52What are you doing design-wise?
00:06:54My imprime roll's decorated with floral patterns.
00:06:57My first job was in a florist, and I'm a big flower lover.
00:07:02Vanessa's planting the seeds for success with her floral lemon sponge that will be filled with a chanteau cream.
00:07:08With such an intricate pattern, you have to watch out that the colours don't bleed into each other,
00:07:14and you get that clear definition.
00:07:16Fingers crossed.
00:07:16Hopefully it works.
00:07:18Well, Vanessa, very best of luck for your first Bake in the Chef.
00:07:22As someone who is also here for the first time, it is strange seeing Darren and Rachel as actual people.
00:07:27The people?
00:07:28Have you not opened my back so you can see all the lights?
00:07:31Well, lights and wires is one thing, but you're existing in 3D space, Rachel.
00:07:38The design is very important because it's the traditional Bengali folk pattern.
00:07:43I want to do justice to it.
00:07:45With his Bengali folk design, Anirvan's lime sponge will be filled with traditional patishapta flavours of desiccated coconut and solid koya milk.
00:07:55The cake is based on a traditional Bengali dessert called patishapta, which has dried evaporated milk called koya.
00:08:03This is my first bake, so I really wanted to showcase my heritage.
00:08:06To create the imprime roll pattern, the bakers need to first pipe their design.
00:08:12Once set, they will spread cake batter on top so the design appears on the outside.
00:08:18I'm just going to get this in the fridge to sit for a while, and then I'm going to make my sponge batter.
00:08:21I've popped it in the fridge just so I can settle it so when the cake bakes it doesn't, yeah, you know the technical term, yeah.
00:08:32So, now I'm actually making my Oubake sponge, and the flavours are to die for.
00:08:39Gregson.
00:08:39Hello.
00:08:41Hello.
00:08:42You're in the shed.
00:08:43I'm a bit nervous.
00:08:43Ah!
00:08:44I don't know what to do.
00:08:47It brings so much colour.
00:08:49Everything that I wear is incorporated in my bakes.
00:08:53When Gregson's not dazzling his clients, he's baking up a storm in the kitchen.
00:08:58His electric style and personality can be seen in his colour-popping bakes.
00:09:04Gregson's vibrant dancing pineapple roll will contain tangy pineapple curd and ube cream, wrapped in an ube sponge.
00:09:12Dancing pineapples!
00:09:13You're just dancing.
00:09:15Sweet on the inside, prickly on the outside.
00:09:19Gregson, you're an incredible pitch man.
00:09:21Did I sell it to you?
00:09:22You're selling me on everything.
00:09:23You're selling me on the dancing, the pineapple, the flavours, all of it.
00:09:27So, now I'm actually making my sponge batter.
00:09:30It's orange flavours with poppy seeds.
00:09:33My mum used to make an orange and poppy seed cake a lot, and I used to love licking the beaders.
00:09:38Growing up, I guess, as a queer little boy, it was like a safe space for me with my mum.
00:09:43When Wesley and his husband aren't wandering the weekend markets, he's caring for his mother-in-law and baking expertly decorated cakes for his friends.
00:09:56A vibrant orange design will be piped on Wesley's orange and cardamom sponge containing a creme suisse filling.
00:10:03Mum sent me a message last night just saying, I'm really proud of you, and no matter what happens, I know you'll do amazing.
00:10:10So, yeah.
00:10:11This is Japanese-inspired sponge roll.
00:10:16I've been vegan for six years, I think, now, so I'm using Aquafaba, this liquid, in the jar of chickpeas, and it basically has the same proteins.
00:10:25It's an egg white.
00:10:27I'm so stoked with the colour of this sponge.
00:10:29Jay's matcha roll will have a peach-flavoured cream with a blossoming tree design.
00:10:38With matcha, you'll always have to be careful with that bitterness, and then peaches, they can be sweet.
00:10:44But I can understand that will work together, that will balance itself out.
00:10:48I hope so.
00:10:49Eric, what is happening here?
00:11:01Looking busy, mate.
00:11:02Yeah.
00:11:02Yeah, I had to redo the meringue that was coming up.
00:11:06I left it too long and forgot to put in the sugar early.
00:11:09It's better to be a little bit behind than do something that you know is going to crack.
00:11:13Eric makes waves with his surfing and his baking.
00:11:16Sharing with friends adventurous flavours they love to dive into.
00:11:23Hand-piped waves will be decorated onto Eric's vanilla sponge that will wrap around a blood-orange citrus gin curd filling.
00:11:31You surf every day?
00:11:32Oh, if there's waves.
00:11:33But yeah, I'm usually up at 4.30 or 5.
00:11:35We text with the guys, you know, are we going surfing?
00:11:39I think if I texted my friends at 4.30am, I wouldn't have any friends anymore.
00:11:43My design's just set, so I'm going to now put my sponge batter on top.
00:11:49The design I've gone with is based off a traditional tattoo that would normally be worn on the forearms of everyone who comes from the little village back where I'm from in the Solomons, Lunga Lunga.
00:12:03Here it goes.
00:12:05Production coordinator Aisha spends her downtime baking with her children, whipping up fun and whimsical bakes they can all enjoy.
00:12:16Aisha's traditional tattoo design will be piped onto vanilla sponge, filled with a passion fruit spread and cheesecake filling.
00:12:23The sponge is multicoloured because it's my Solomon and Aussie heritage kind of smooshed together already.
00:12:30I'm going in the oven.
00:12:31Fingers crossed.
00:12:36Bakers, you have one hour left.
00:12:41That's 55 minutes plus tax.
00:12:43Oh my gosh, one hour.
00:12:45We can do this, it's fine.
00:12:46With their in-prime sponges in the oven, the bakers move on to the fillings for their rolls.
00:12:51What's this?
00:12:51What have you made?
00:12:52Oh, blackberry ganache.
00:12:53Oh, yum.
00:12:53Some butter.
00:12:54That colour's amazing.
00:12:56Can't wait to try that.
00:12:57You can thank the blackberries for that.
00:13:00Brian's autumn design will decorate his rich chocolate roll that will be filled with sour cherries and a vanilla cream.
00:13:07Really love autumn.
00:13:08I just love the colouring, those lovely days.
00:13:11Yeah.
00:13:11How am I doing, Natalie?
00:13:17Oh my gosh, I forgot you were there.
00:13:19I've been sitting here for a while.
00:13:19Yeah, sorry.
00:13:20No, you're doing really well.
00:13:21Is there anything you can do about the height?
00:13:24I've got to be honest, I'm ruining a lot of frames by being this tall and wide.
00:13:28That's why they're making us sit right now.
00:13:30I'm actually standing.
00:13:33To make the best lemon curd, you need lots of butter.
00:13:37Makes it nice and creamy.
00:13:39And there is going to be a lot of lemon.
00:13:42Jess loves her lemons.
00:13:44With a lemon design, her lemon and poppy seed roll will be filled with a lemon curd and cream cheese.
00:13:50I love lemon and desserts.
00:13:52Lemons have always been a part of our family from desserts.
00:13:55Anytime we have a celebration, so I feel like it's really close to home and thought, let's add home to the first bake.
00:14:00Well, look, good luck.
00:14:02Thank you so much.
00:14:02Thank you so much for the best smelling bench visit so far.
00:14:06Anytime.
00:14:06I take some of the credit.
00:14:09The very first, like, real cake I was asked to make was an orange and thyme flavoured cake.
00:14:16I'd never experimented with wild flavours before, and I loved it.
00:14:20It'll be a time for peace with Beth's groovy 70s design on an orange sponge roll that will contain a hazelnut praline cream.
00:14:28There's a lot going on in the world, and I think we should be investing in peace.
00:14:31So, it's a time for peace and a time for cake, hopefully.
00:14:41Please be good.
00:14:43Sweet.
00:14:46This is the moment of truth.
00:14:50Yeah, it looks pretty good.
00:14:53Oh, look at that.
00:14:54I know, my dancing pineapple.
00:14:57Look at you go.
00:14:58My print's based on one of my grandmother's embroidery patterns from Serbia.
00:15:04So, I thought I'm going to bring a bit of my heritage here today.
00:15:08Katiana's folkloric pattern will decorate her lemon and poppy seed sponge with macerated raspberries and a lemon buttercream filling.
00:15:16My grandmother was amazing.
00:15:18She could make anything out of nothing.
00:15:20So, this is in her honour.
00:15:22Three, two.
00:15:23Hello, Kalani.
00:15:24Hey.
00:15:24Sorry to catch you talking to yourself.
00:15:26I'm so happy.
00:15:27And I can see loads of bright colours here.
00:15:30Yeah, it looks cute.
00:15:31Let's have a look.
00:15:33Oh, wow.
00:15:34So, it's a bit summery, a bit fresh.
00:15:36Why do you love summer so much?
00:15:37The fruit, the weather, the beach, the tan.
00:15:41Hoping to brighten the judges' day, Kalani's summery vanilla sponge will be wrapped in a fruity design
00:15:47and filled with a juicy blueberry compote and lemon cream cheese.
00:15:50You're off to a flying start with such a beautiful design.
00:15:53Aren't they nice?
00:15:54Yay!
00:15:55I love this show.
00:15:57We're always like this.
00:15:59They are.
00:15:59We're actually going to go do this over there now for a while.
00:16:02Okay.
00:16:02I think, okay.
00:16:03Yay!
00:16:04Go, Darren, go!
00:16:08We are up to assembling.
00:16:11So, we have the body shapta filling.
00:16:14Going to add my curd and then my fraline cream.
00:16:16And then we're going to roll.
00:16:18It looks beautiful, Brian.
00:16:20Back in our chest there.
00:16:21Gorgeously.
00:16:22I'm quite happy with it.
00:16:27Bakers, ten minutes to go.
00:16:30If you haven't started baking something yet, you should start soon.
00:16:35So, we're just going to roll it up now.
00:16:37This is the tricky part.
00:16:40Fingers crossed, no cracks.
00:16:43I just hope it holds together.
00:16:46I don't mean to be rude.
00:16:48Are these for me?
00:16:49Those are what we call the cook's treats.
00:16:51You're part of the cook's friendship group.
00:16:54Really?
00:16:54Yeah, yeah, really.
00:16:55Those are the ends.
00:16:56Don't let Tom see because he hasn't had anything yet.
00:16:57No, don't let him.
00:16:58We won't.
00:16:59He's looking, he's looking.
00:17:01He's looking.
00:17:02Don't let him look.
00:17:03It's a little bit cracked, but I think it's going to be good.
00:17:08Okay.
00:17:08I'm happy.
00:17:09I just need to neaten it up and I'm good to go.
00:17:11What I want is to be able to trim it without everything leaking out the sides.
00:17:17I'm happy with how it looks right now.
00:17:19It's a roll.
00:17:21Bakers, you have one minute remaining.
00:17:23Your final minute on this bake.
00:17:25That's perfectly fine.
00:17:27I need to patch the holes in my sponge.
00:17:29So I'm just going to cover them with leaves and nobody will notice.
00:17:33I would have liked for it to set and be a little less droopy.
00:17:37This is how traditionally the Bengalis present our meals.
00:17:41Finishing touches should be being put on...
00:17:4310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:17:57Step away from your bakes and well done.
00:17:59Woo!
00:18:00Woo!
00:18:00Woo!
00:18:00Woo!
00:18:00Woo!
00:18:01Woo!
00:18:01Woo!
00:18:02Woo!
00:18:02Woo!
00:18:03Woo!
00:18:03Woo!
00:18:04Woo!
00:18:04Woo!
00:18:05Woo!
00:18:06Woo!
00:18:06Woo!
00:18:07Woo!
00:18:07Good job!
00:18:08Woo!
00:18:08Woo!
00:18:09Woo!
00:18:09Woo!
00:18:10Woo!
00:18:10Woo!
00:18:11Woo!
00:18:12It's a big deal.
00:18:13It's hard for us to count backwards.
00:18:14Yeah.
00:18:15It's tough.
00:18:16It's tough.
00:18:16It's tough.
00:18:17I don't know how we do it.
00:18:18No, me neither.
00:18:26Immediately, you get that impact of those bright colors, intricate designs.
00:18:32I'm going to cut into this, Aisha, first one.
00:18:39That's colorful, isn't it?
00:18:42Look at the blue rippled in there and the yellow.
00:18:46Wonderful, sweet, perfumed, it's a little bit of a zing to it and I love that crunch
00:18:55of the almonds.
00:18:56And the sponge was really well baked.
00:18:58You had no cracks on there at all.
00:19:00Thank you so much.
00:19:01It looks groovy.
00:19:04I love the 70s vibe.
00:19:06Yeah, piece, man.
00:19:07Piece of cake.
00:19:09Less of that, more of a piece of cake.
00:19:11Yeah, piece of cake.
00:19:12The flavor that you've managed to pack in there is really fantastic.
00:19:20The sponge, it is really light and fluffy.
00:19:24I would say, because it's so thick, you needed more filling.
00:19:30Look at those colors, really pops.
00:19:33Yeah, so well piped.
00:19:35You have got a good ratio of filling to sponge.
00:19:40I love the texture of that sponge.
00:19:43It's not too dry.
00:19:44I think you've baked it perfectly.
00:19:47The Koya with the coconut and the lime, it's a wonderful combination.
00:19:54With the construction, you could have it a little bit tighter and then it would look really
00:19:57fantastic.
00:19:59The filling, wonderfully spiced.
00:20:04I think the cardamom does dominate it, but I love that.
00:20:08That cream is delicious.
00:20:09And then you've run poppy seeds through that, so I get like a little bit of a crunch.
00:20:13Yep, I'd lick the bowl from that cream, Wesley.
00:20:17Can I just check?
00:20:18When you lick the beaters, does it hurt?
00:20:19Do you have to turn it off?
00:20:21That makes sense.
00:20:22Great tip.
00:20:23Well done.
00:20:24You've got to love lemons for this one.
00:20:29I love the piping that you've done on top there.
00:20:37I love the flavour.
00:20:38The lemon really comes through.
00:20:39I was expecting a little bit more.
00:20:42The sponge is really light and it's great that the filling comes in with the lemon because
00:20:46the sponge itself doesn't have much flavour, I found.
00:20:51Excited to try our first chocolate roll.
00:20:54Brian, the sponge, it has that intense chocolate flavour, but it hasn't been made heavy with
00:21:04the cocoa.
00:21:05However, it's a little bit of a shame you've got some of that imprint design stuck on the
00:21:09outside because we were looking for it to be baked inside.
00:21:13So you've definitely got that Japanese vibe.
00:21:15You can see a few cracks in there.
00:21:17It's a little bit more complex when you're doing plant-based cakes.
00:21:21That filling's beautiful.
00:21:25It's very nice and delicate.
00:21:27Your sponge, that matcha is really powerful.
00:21:30I think you could have toned it down a little bit.
00:21:33It certainly looks summery, can see a few cracks.
00:21:39The filling is a little bit wet, so you need to firm up that consistency because then you
00:21:45could have added more filling, which would have balanced out the sponge.
00:21:50Tatiana, immediately you get that feeling of your heritage.
00:21:56It was a little bit on the sweet side, and I also got just a slight texture.
00:22:00The icing sugar in the cream hadn't dissolved properly.
00:22:04Really great flavour though.
00:22:06I love the waves and the design.
00:22:07You definitely get that surfing vibe.
00:22:14The flavours really work together.
00:22:15Mango and orange are a perfect match.
00:22:18They needed more filling.
00:22:20The filling has seeped out the side a little bit.
00:22:23I love the colour.
00:22:24It really is so vibrant.
00:22:26Nicely wrapped, roll.
00:22:28Lots of cream inside.
00:22:34The sponge has been baked perfectly.
00:22:36You've got fantastic colour there.
00:22:37That cream.
00:22:39Oh, so fluffy.
00:22:41And then that pineapple comes through with that freshness.
00:22:45Really well executed.
00:22:47Thank you so much.
00:22:50Vanessa, your love of florals really does come through.
00:22:53Wow, yum.
00:22:54Oh, look at that.
00:23:03It's tangy.
00:23:05It's bright.
00:23:05It's zesty.
00:23:06It's vibrant.
00:23:07The filling, the shanty cream, it's so light.
00:23:10It's like eating a cloud.
00:23:11It's easy to over-whip it and the cream to become lumpy.
00:23:15So you've been very delicate with that.
00:23:17It's wonderful.
00:23:18I love it.
00:23:19When I heard Rachel talk about my Chantilly cream, it was definitely a pinch me moment.
00:23:27First bake, goodbye.
00:23:28I wasn't expecting that type of feedback, so that was awesome.
00:23:31Darren thought that there might have been a bit more lemon, a bit more zin.
00:23:36You want more?
00:23:37I'm going to give you more.
00:23:38Hello, bakers.
00:23:51It's time to face your first technical bake.
00:23:55You have to bake a recipe that you've never seen before, under pressure, knowing that the judges have left out some of the instructions.
00:24:03It's kind of like when Rachel and Darren email me back and leave out the I love you too part.
00:24:08But you know that it's there in spirit.
00:24:11Today's technical bake has been brought to you by Rachel Koo, who I will one day make eye contact with, but I am not ready yet.
00:24:20Rachel, any tips for the bakers?
00:24:24Mmm.
00:24:25Too fast? Too quick?
00:24:28Level layers.
00:24:31And don't ruffle feathers.
00:24:35Thanks, Rachel.
00:24:36So the judging for the technical bake is blind, so...
00:24:39Oh, this is a really fun bit. You get to tell them to go.
00:24:41Awesome.
00:24:42Yeah, go.
00:24:43Darren, get out.
00:24:44Now!
00:24:47Rachel, if you could leave, that would be wonderful, but you can't...
00:24:49Darren!
00:24:51Good luck.
00:24:52Good luck.
00:24:53Thank God he's gone.
00:24:56Today, you will be making Rachel's Esterhazy Torta.
00:25:00If you've never made an Esterhazy Torta, I really feel bad for you.
00:25:06Rachel's Esterhazy Torta is made up of alternating layers of hazelnut de croix and buttercream
00:25:11and is decorated with chocolate feathered icing and roasted hazelnuts.
00:25:15What I can't tell you is how to spell Esterhazy Torta.
00:25:22Bakers, you have two hours and 15 minutes to make Rachel's Esterhazy Torta.
00:25:27On your marks...
00:25:28Get set...
00:25:29Bake!
00:25:30Ooh!
00:25:31Cute!
00:25:32Reading!
00:25:33190 castor sugar, 20 grams of vanilla sugar.
00:25:37For the hazelnut duck bars, whisk the egg whites in a stand mixer.
00:25:43Look, I feel like this is stuff that I've done similar, but when I do, it's not called fancy names.
00:25:50De croix, it's just called meringues.
00:25:53So this is my Esterhazy Torta.
00:26:05I think it looks absolutely beautiful.
00:26:08Why have you chosen it for the first technical?
00:26:11This cake is deceptively easy-looking from the outside.
00:26:15You think, oh, it's just a bit of feathered icing and then some golden hazelnuts on the side.
00:26:20But actually, what it requires is precision.
00:26:25Look at all those layers. They're lovely and neat.
00:26:28That is absolutely delicious. There's a lot of elements that our bakers need to get exactly right.
00:26:41Firstly, when you make the daquoise, you don't want to overwork the mixture because you will end up with a heavy or a rubbery daquoise.
00:26:49Then it needs to be cooled down, so when you add the buttercream, it doesn't melt.
00:26:54If you get one layer which is uneven, the flavours and the textures will be off.
00:26:59I think this is a perfect first technical bake.
00:27:03All of these things are going to tell us so much about the level of skill from those bakers.
00:27:11I think I'm done with my egg whites.
00:27:14To make level, uniform layers, it's important the bakers start with a light and fluffy meringue.
00:27:21Isn't the big test where you, like, put it over your head?
00:27:23Let's go ahead.
00:27:29This bit is quite tricky to do because you don't want to deflate the eggs, but you want to make sure that all the ingredients are combined.
00:27:37So Rachel said level layers.
00:27:40I'm going to be a bit pedantic about making sure that it's nice and even.
00:27:43I'm trying to spread it across all the six layers equally.
00:27:48I'm kind of a perfectionist, so this looks good so far.
00:27:52After a busy work day as a senior knowledge manager, Arrban loves to get out into nature with his partner.
00:27:59And to carefully craft his bakes filled with aromatic flavours influenced by his Bengali traditions.
00:28:09I think I'll be able to make a good estehase torte.
00:28:13Small little technicalities will play a big role today.
00:28:17I'm going to chuck it in the oven.
00:28:22OK.
00:28:23Bakers, you are at the point of a 5k run where I book a taxi to the end and say I did it. You are halfway.
00:28:35The pressure.
00:28:37So now I'm going to work on my hazelnut cream.
00:28:39How am I supposed to make this?
00:28:42Whisk the egg yolk until mixture has thickened and forms ribbons.
00:28:46I don't really know what they mean by ribbons.
00:28:49Is this egg taking forever?
00:28:54Making sure you get it just to that right temperature.
00:28:56Takes a lot of whisking.
00:28:58My mixture is just not thickening.
00:29:01Is yours heating up fast, Brian?
00:29:03You've got ages to go, man. Just keep going.
00:29:06Mine's ready. We'll let that to cool.
00:29:09And then I'll cream my butter.
00:29:11You want softer butter that's light and fluffy.
00:29:15Next, gently fold in the hazelnuts.
00:29:18It's a bit nutty for my taste.
00:29:20Tastes pretty good.
00:29:22How are the instructions feeling?
00:29:23I'm like, I can't see anything missing.
00:29:25There's something missing and you can't see it?
00:29:27I've built a lot of furniture like that, you'll find out.
00:29:31Oh, that's my timer.
00:29:33Coming up.
00:29:35They're not quite as even as I'd like, but...
00:29:39We must soldier on.
00:29:40We must soldier on.
00:29:47Bakers! 30 is how old I still say I am and it's also how many minutes you have left.
00:29:5330 minutes to go!
00:29:54So I'm assembling.
00:29:56Got a dakwa disk ready.
00:29:58Now I'm going to spread some cream evenly.
00:30:00I think that's about a fifth.
00:30:02The bakers must separate the buttercream into five equal portions, leaving enough to decorate the outside.
00:30:08Failure to do so will make the layers uneven.
00:30:10Brian's very low, eye level to the cake.
00:30:15Putting yourself on the cake's plate so you can think just the way it does.
00:30:19Oh!
00:30:21Nothing more dangerous than a self-taught baker.
00:30:24Oh my God.
00:30:26It's just dripping.
00:30:28This is a disaster here.
00:30:30Love a spirit level.
00:30:31This looks like we're at an exciting stage.
00:30:34Yeah, I am excited.
00:30:36Baking for me has been a decompression space for years.
00:30:39I love it.
00:30:41I'm normally a pastor.
00:30:43Pastoring is about nourishing the soul and the body.
00:30:45And so baking is definitely nourishing the soul and the body.
00:30:49Hopefully we'll harvest some wisdom from this.
00:30:53When Beth's not providing wisdom to her community, she's whipping up delicious bakes with her children.
00:31:00Crafting vivid flavours for the whole family to enjoy.
00:31:04Who in the shed do you think is going to nail this technical bake?
00:31:08All of them. They're very talented and I'm very intimidated by them.
00:31:11You're a diplomat.
00:31:13Got a really good feeling about Annabar and also Ness.
00:31:16We're going to go tell everyone else that you didn't mention them.
00:31:18Go on, I'll cop that later. Thank you.
00:31:20Goodbye, Beth.
00:31:21Yeah.
00:31:23I'm just putting my hazelnut cream onto the sides.
00:31:27I'm just going to put my hazelnuts in the oven until it goes golden.
00:31:31Done that.
00:31:33I'm worried I'm going to burn my nuts.
00:31:35Because I have a tendency to burn nuts.
00:31:41Bakers, do not get distracted by people yelling time calls at you because you only have 15 minutes left.
00:31:48Ignore them.
00:31:49Ignore all of them now!
00:31:52Thanks.
00:31:53Ayesha, no!
00:31:54Whoa!
00:31:58Take my nuts.
00:32:00Yeah, that's the stuff.
00:32:02Oh, something's definitely burning.
00:32:04Peaselnuts. I might have burnt a few.
00:32:06Oh, no.
00:32:07So I'm picking out the ones I like, trying to avoid some of that char flavour that could ruin it all.
00:32:13With the torta assembled, the bakers need to decorate.
00:32:17With toasted crushed nuts and feathered chocolate icing on top.
00:32:20Okay, here we go.
00:32:23Whoa!
00:32:27Lightly drag it in a straight line to the edge.
00:32:31Beside the first line,
00:32:33approximately one centimetre across, drag the skew it from the outer edge back to the centre.
00:32:38Huh.
00:32:41Oh, I think I get that.
00:32:43I've got artistic licence.
00:32:46It's looking quite pretty.
00:32:49One minute left, bakers!
00:32:51I'm just panicked, sticking nuts everywhere.
00:32:54Ten!
00:32:55Nine!
00:32:56Eight!
00:32:57Seven!
00:32:58Six!
00:32:59Five!
00:33:01Four!
00:33:02Three!
00:33:03Two!
00:33:04One!
00:33:06Step away from your bakes and well done!
00:33:08Woo!
00:33:10Down!
00:33:12Bakers, please bring your esterhazy tort to the table.
00:33:20Darren and Rachel will now blind taste the baker's esterhazy tortoise.
00:33:31It smells so aromatic of those toasted hazelnuts.
00:33:36Shall we try the first one?
00:33:37Let's do it.
00:33:41This cake has fantastic hide.
00:33:45I am assuming that the baker has succeeded with creating a light dacqua sponge.
00:33:49Let's have a look inside.
00:33:51I can feel the crunch through those nuts.
00:33:58There's a beautiful definition between the layers.
00:34:01And Rachel can't wait to get into this, so we're going to get into this.
00:34:04I'm here with the hawk!
00:34:05Come on!
00:34:12This has been expertly made.
00:34:15That toastiness of the nuts really comes through.
00:34:18And then at the end you get that lovely warmth from the chocolate.
00:34:21This is what I'm looking for.
00:34:23All right, on to the next.
00:34:25The baker.
00:34:26I think they struggled with the dacqua because the cake itself isn't as high as the first example.
00:34:33The buttercream is missing in some areas.
00:34:36Unfortunately, because the ratio is not quite there, there's an imbalance as you eat this whole thing.
00:34:45Let's try the next one.
00:34:47The feathering. It's just a little bit untidy on the outside.
00:34:49Inside, perfect definition with those layers.
00:34:55The baker has done such a good job with the flavours.
00:34:59It is really aromatic.
00:35:02On to the next.
00:35:03Yeah.
00:35:04You can see that some of the layers have melted into the dacqua's.
00:35:09Okay, let's try it.
00:35:17The dacqua sponge has that cocoa flavour, and that's the flavour which is dominating.
00:35:22The baker here has had trouble with some consistency of the cream.
00:35:27Room for improvement there, for sure.
00:35:30Just looking at that feathering.
00:35:31It's nice and neat.
00:35:32It's evenly spaced apart.
00:35:33It looks very professional.
00:35:40There's not enough of that buttercream.
00:35:42The cocoa's kind of taking over.
00:35:44But really great texture.
00:35:47Our baker's done a fantastic job.
00:35:49The baker struggled with the feathering because we've got a psychedelic kind of pattern.
00:35:59Really great flavour and nice distribution of the cream.
00:36:02For me, the icing on top is a little bit too thick.
00:36:05I can taste that overly sugariness.
00:36:10Good flavour in the dacqua's.
00:36:11I think the cream probably wasn't the right consistency or applied too warm to the cake
00:36:16because it's seeped out slightly on the side.
00:36:19But the hazelnuts have a wonderful toastiness to them.
00:36:23I'm certainly impressed with the layering.
00:36:27It feels very dense.
00:36:30Just needed to whisk the egg whites a bit more to get lightness into the dacqua.
00:36:35On to the next.
00:36:37The cream on the inside, I don't think it's been applied correctly.
00:36:40Perhaps the buttercream was a little bit too warm when applied and it's kind of just run out a little bit.
00:36:46So you don't get the definition between the layers.
00:36:50Let's try the next one.
00:36:53Those are some very toasty nuts.
00:36:56Some of them a little bit burnt.
00:36:59Not a bad effort, but I think it's all a little bit too dense, a little bit too compact.
00:37:07On to the next.
00:37:09This is one that is close to yours in terms of height, Rachel.
00:37:13Oh yeah, that's fantastic layers.
00:37:22Yeah, I get this wonderful hazelnut crunch and then the dacqua and the flavours is spot on.
00:37:27Construction wise, it's been done expertly.
00:37:32Lucky last.
00:37:34It's not quite as tall as some of the others, but it's not too short.
00:37:46The icing, it's got a really lovely consistency and it's been well made.
00:37:51Great job getting that lovely definition of the layers.
00:37:54Could do with a little bit more of the buttercream filling, but otherwise, fantastic job.
00:38:05It's now time for the judges to rank the bakes from 12th place to first place.
00:38:12In 12th place.
00:38:16Whose is this?
00:38:17Gregson.
00:38:19Unlucky mate.
00:38:20Little bit rushed.
00:38:21Not the right consistency.
00:38:22The buttercream leaked out, so that unfortunately affected the structure.
00:38:26In 11th place.
00:38:28Whose is this?
00:38:30Wesley.
00:38:32It lacked height and those hazelnuts were very fine.
00:38:35In 10th place.
00:38:37Eric.
00:38:38In 9th place.
00:38:40Jay.
00:38:41Well done mate.
00:38:427th.
00:38:43Jeff.
00:38:44In 6th place.
00:38:45Anna Barn.
00:38:46Great job.
00:38:47In 5th place.
00:38:48Aisha.
00:38:494th.
00:38:50Whose is this?
00:38:51Kalani.
00:38:52Well done.
00:38:53In 3rd place.
00:38:56Vanessa.
00:38:58Delicious tasting cake.
00:39:00In 2nd place.
00:39:05Whose is this please?
00:39:06Tatiana.
00:39:07Excellent job.
00:39:08Really great layers there.
00:39:10Which means in 1st place.
00:39:16Beth.
00:39:17Well done.
00:39:18Yay.
00:39:19Well done.
00:39:24Wonderful height.
00:39:25Perfect layers.
00:39:26And beautiful feathering.
00:39:27Well done Beth.
00:39:29Oh my goodness.
00:39:30I cannot believe I came in 1st in the technical.
00:39:33This is just amazing.
00:39:36I'll be happy not to make a torch ever again.
00:39:40But it's just one bake.
00:39:42I know I'm going to pull out in the showstopper tomorrow.
00:39:55Good morning bakers.
00:39:56It's time for your first ever showstopper challenge.
00:39:59The judges would like you to make a gravity defying cake.
00:40:02A gravity defying cake uses clever tricks to hide supports that
00:40:05allow your cake to appear suspended in mid air.
00:40:08It'll be like eating a cake in space.
00:40:11Except without those astronauts who are cliquey and mean.
00:40:15Overachieving floaters.
00:40:16Your cake can be any shape, size and flavour you like.
00:40:26But it must be a minimum of 30 centimetres in height.
00:40:27And incorporate at least one gravity defying element.
00:40:29Sorry that can't be right.
00:40:30Just let me check my notes.
00:40:32No yeah.
00:40:33Gravity defying elements.
00:40:35That's ridiculous.
00:40:36Have you guys been told to laugh?
00:40:37Because you're laughing a lot louder today.
00:40:38You've been briefed.
00:40:39I know, I know.
00:40:40This gravity defying cake should showcase your skills and ingenuity as bakers.
00:40:53Judges, any advice?
00:40:54I want to be left scratching my head trying to figure out how your structure defies gravity.
00:41:00The flavour and texture of your cake is just as important as your design.
00:41:05Bakers, you have five hours to create your gravity defying cakes.
00:41:09On your marks.
00:41:10Get set.
00:41:11Bake!
00:41:12Eggs.
00:41:13Eggs.
00:41:14Eggs.
00:41:15Eggs.
00:41:16Eggs.
00:41:17Eggs.
00:41:18Eggs.
00:41:19First show stopper.
00:41:20See how we go.
00:41:22I haven't made a gravity defying cake before.
00:41:27So hopefully it holds up today.
00:41:29Fingers crossed.
00:41:30Hi.
00:41:31Hey Wesley.
00:41:32Hi.
00:41:33Hey Wesley.
00:41:34I see you busy stirring something bubbling away.
00:41:39Tell us about the flavours.
00:41:40Yes, so my cake base is a hummingbird and then I have a big trout jumping out of the top
00:41:45of the cake.
00:41:46Trout?
00:41:47Why a trout?
00:41:48So I grew up fishing with my dad so this is a little tribute to him.
00:41:52Oh, wonderful.
00:41:53Wesley's hoping to make a splash with his cardamom spiced gravity defying cake featuring rice paper
00:42:00waves.
00:42:01Cardamom, that's going to give it a lovely warmth and spiciness to it so it definitely needs
00:42:05to be there.
00:42:06See you have to be not too heavy handed but we do want to taste this.
00:42:09Yeah.
00:42:10When you're done would you be able to let me borrow the trout so I can hold it in a photo
00:42:14for my dating profile?
00:42:15Absolutely.
00:42:16But you've got to stand back a little bit so it looks bigger.
00:42:19That's key.
00:42:20She gets a lot of hits.
00:42:22So the cake has salted caramel chocolate and banana in it.
00:42:27Then there's going to be a chocolate box sipping out truffles.
00:42:32Brian will be defying gravity with a chocolate box bursting with truffles above a salted caramel
00:42:39chocolate cake coated in peanut butter.
00:42:41I'm making caramel.
00:42:42I'm just trying to get the caramel to just below burning.
00:42:46It starts to smoke and people think oh that's too far but then you can still take it a little
00:42:53bit further.
00:42:54Alright I might leave it at that.
00:42:56So I've got my batter done.
00:42:58Now I'm just quickly lining all of my two domes which will be the two halves of my basketball.
00:43:05I've done it because of my love of basketball and the lifelong friends that I've made through
00:43:12basketball.
00:43:13Ayesha's looking for a slam dunk with her gravity defying coconut and pineapple basketball cake
00:43:18that will balance on a chocolate fondant finger.
00:43:21Hello Ayesha.
00:43:22As I understand it you're also a cheerleader.
00:43:25So is there any kind of cheer to give your fellow bakers?
00:43:29Ready?
00:43:30Okay.
00:43:31Butter, sugar, flour.
00:43:33We got the Power Co.
00:43:35Bake Off!
00:43:36Yeah!
00:43:37Bake Off!
00:43:38It works!
00:43:39Everyone you're all good?
00:43:40Everyone cool?
00:43:41Yeah.
00:43:45I'm going into the oven.
00:43:50One.
00:43:52Hey cook my baby pandans.
00:43:57I'm about to make my cherry and shiraz compote.
00:44:00For the filling in the cake.
00:44:01I'm a South Australian.
00:44:03So red wine is very important to us.
00:44:08Beth's unique upside down cake with a French buttercream filling will balance precariously
00:44:13on a fondant birthday candle.
00:44:15Using cherries, they're juicy.
00:44:17That will affect the cake.
00:44:19So bear that in mind with the structure.
00:44:21So the cake doesn't become too soft.
00:44:23Beth, I'm really impressed because usually when I use cherries in a cake,
00:44:26I just put them in my mouth and then spit out.
00:44:28This one's going to taste very classy.
00:44:31I can tell.
00:44:32Good luck.
00:44:33Thanks.
00:44:34Good luck, Beth.
00:44:37Yeah, it's jammy enough.
00:44:39Jay, do you want to come have a taster?
00:44:40Yes, please.
00:44:41I want it to be spicy enough that you can taste the pepper berry.
00:44:44Do you think more?
00:44:45I'd go a tiny bit more.
00:44:46Oh, no, wait.
00:44:47It comes after.
00:44:48It comes after.
00:44:49Yeah, yeah, yeah.
00:44:51I'm doing the most delicious passion fruit buttercream.
00:44:54It's the perfect marriage between pandan and fresh passion fruit.
00:44:59Gregson's pandan cake will contain a tangy passion fruit buttercream and curd that will sit upon fondant tree roots.
00:45:06So the key inspiration behind this bake is actually my dad.
00:45:10He wanted to be an artist.
00:45:12His first commissioned painting was a gum tree.
00:45:15He passed away sadly five years ago.
00:45:17Um, and this is for him.
00:45:25Bakers, you are at the halfway point of your bake.
00:45:36They seemed really happy with that news.
00:45:37They liked that.
00:45:38Ah, it's a happy place.
00:45:41Um, yeah, I think they're coming out.
00:45:43She's a cake.
00:45:46The cakes are looking good.
00:45:47I just really need them to cool down.
00:45:50So in the meantime, I'm just modeling all my little components to my cake so they dry.
00:45:56Hey, Vanessa.
00:45:57Hi, guys.
00:45:58What are you making?
00:45:59It's called, oops, I forgot the milk.
00:46:02Um, I've got a three year old and 11 month old.
00:46:04So when I'm cooking, I get constantly interrupted and sometimes forget a bit of ingredients.
00:46:09Vanessa's rich chocolate mud cake will be filled with dark chocolate ganache, supporting her gravity defying puffed rice mug.
00:46:17So what I'm creating right now is my mixing bowl.
00:46:20It's going to be at the bottom.
00:46:21And that's my handle at the moment, just setting.
00:46:24Just to double check, that's your handle.
00:46:27And where's your spout?
00:46:29Good luck.
00:46:31My gravity defying piece is a potion bottle.
00:46:37I thought maybe the rice puffs might be a bit lighter and easier to mold to the shape that I'm after.
00:46:42Jess's gravity defying potion bottle will be suspended above a vanilla sponge cake, filled with raspberry and pepper berry jam.
00:46:50Sounds fantastic, Jess.
00:46:52I've always been a bit alternative.
00:46:54You know, it's witchiness just sort of comes with it.
00:46:55A lot of my friends are witchy, so I thought, why not give a no to them?
00:46:58Now that you've let the witchiness out of the bag, could you help me?
00:47:03I have some voodoo dolls of my friends like Derek and Raquel.
00:47:07We could meet up afterwards.
00:47:08Yeah, absolutely.
00:47:09Just let me know. Give me a call.
00:47:11Good luck.
00:47:12I think somebody just do something for my mum.
00:47:16It's popping out already.
00:47:18Well, showstopper today is pretty important for me.
00:47:21It's just a reminder of when my children were little and the magic of seeing popcorn popping out of a pot.
00:47:26Tatiana's chocolate fudge cake will be bursting with flavour with a vanilla Bavarian cream filling and a suspended biscuit lid.
00:47:35I'm just trying to shape it into a mold.
00:47:38This is part of the gravity defying structure.
00:47:41This is what's going to hide the supports and give the illusion that I'm trying to achieve.
00:47:48This will be the actual golf ball.
00:47:51Just using a sphere mold, trying to get the perfect round golf ball shape.
00:47:56Later, once I put fondant on, I'll texture in some of the dimples.
00:47:59Hoping to tee up a win, Eric's chocolate and espresso cake will support his gravity defying puffed rice golf ball, balancing on a fondant tee.
00:48:10My entire family, our vacations, our free time was all around golf.
00:48:15And so it's awesome to bring that to life for the judges today.
00:48:19This is going to defy gravity.
00:48:22This is the chocolate that I just tempered.
00:48:27As I now spread the tempered chocolate inside, it will take the shape of the paper bag as well as the texture.
00:48:33And then I will set it in the fridge so that the structure is stable enough.
00:48:38Anirbhan's chocolate fudge cake, coated in chocolate ganache, will secure the floating chocolate paper bag pouring rich raspberry and bourbon truffles.
00:48:48Tempered chocolate on your first showstopper, it's a bit of a flex.
00:48:51You're telling everyone you mean business.
00:48:53But also I love working with chocolate.
00:48:55For our last couple of years, I'm kind of trying to master the art of playing with chocolate.
00:49:00You definitely seem very confident with your chocolate making skills.
00:49:04You need that confidence with a showstopper.
00:49:07Do you want me to keep posing? Because I've just been doing this for ages.
00:49:13My hand's getting tired.
00:49:16This is rice paper that I've cut into the outline of a splash.
00:49:21Just dipping them into water and then laying them out to give them a bit of depth, a bit of shape.
00:49:26This is going to be the gravity defining points.
00:49:29It's going to look hopefully like a honey dipper.
00:49:32So it's going to go over this and then be like, oh my God, it's honey.
00:49:36But it's not, it's toffee.
00:49:38So I've made it a bit of an ode to what my sister's nickname for me as a kid was.
00:49:43She used to be like, money, you're the queen bee of the family.
00:49:46Kalani's unbelievable gravity defying honey dipper will drizzle toffee onto her almond honey pot cake filled with lemon curd.
00:49:56The gravity will look like honey dripping and it's like, what? How's the honey dipper up there?
00:50:02Just so I get the vibe right from what you said, it's what? How did the honey dripper get up there?
00:50:06How is that happening? Gravity who? What? Cool. Good luck. Good luck.
00:50:14My pineapple sauce. I've just put in some cayenne pepper. I like to think I'm a little bit spicy.
00:50:19So my cakes are done. My jam is done.
00:50:24Once the meringue buttercream is ready to go, I'll start assembling.
00:50:28So I'm just about to go in with the pistachio paste to create the pistachio buttercream and then I can start assembling.
00:50:34I'm doing a buttercream on the outside of the base cake.
00:50:39It is inspired by backpacking solo through turkey.
00:50:44Jay's rose water and cardamom sponge cake will have the judges frothing with a gravity defying mug pouring aromatic fondant coffee.
00:50:53Once I finish this, I'll do a little bit of decoration and then it's go time.
00:50:58Beautiful work, Jay. Thank you.
00:51:01Do they look like eyes?
00:51:05You know what? Go hard or go home.
00:51:08Right now I am actually just assembling the cake with chocolate ganache.
00:51:14I'm quite happy with how it stands right now.
00:51:17What I'm going to do is cut a slice and put that slot around the rod.
00:51:26Oh, thank you, Lord Jesus.
00:51:28This is going to be the bark on the side of my cake.
00:51:31So it's really important to get the lines right because when you paint over it, it will look like real bark.
00:51:37Doesn't taste like bark.
00:51:39Getting it done.
00:51:43Hello, Wesley.
00:51:45Oh.
00:51:46It's really coming together, whatever it is.
00:51:52So this is my flying trout.
00:51:59This is the lid that will be popping up.
00:52:02She's taking shape.
00:52:04And it's kind of looking like a honeypot.
00:52:05Bakers, you have 30 minutes left.
00:52:11Oh, I'm actually stressing though.
00:52:17This is the moment of truth.
00:52:18I'm going to unwall my chocolate paper bag.
00:52:23Stay.
00:52:25Oh, my God.
00:52:26This is so scary.
00:52:28Is this how you feel being so tall?
00:52:31Like, is this like, are you walking around like, whoa?
00:52:33And we're like, Tom, don't...
00:52:34This is the level of stability I have to use to just make it to the shed in the morning.
00:52:38It's so delicate, I can't.
00:52:48This is so exciting.
00:52:50It's looking like a basketball.
00:52:53Bakers, you have 10 minutes left.
00:52:56Oh, yeah, yeah, yeah, yeah, yeah, yeah, yeah.
00:52:58Mamla mia.
00:53:00I just need to breathe.
00:53:01Piping on all of my water.
00:53:07Not the tidiest job, but I just need to get it on.
00:53:12This is really stressful.
00:53:14This is why we obey the law of gravity, everyone.
00:53:19Oh, my gosh.
00:53:21Oh, my gosh, stop.
00:53:23What can I do?
00:53:2510, 9, 8, 7, 6,
00:53:315, 4, 3, 2, 1.
00:53:38Step away from your bakes and well done!
00:53:41Well done!
00:53:45We worked really hard during that one.
00:53:48That was really tough.
00:53:50I'm sorry.
00:53:52It looked so good before it fell.
00:53:55You did such an amazing job.
00:53:57This is amazing.
00:54:01Well done, bakers, and congratulations on finishing your very first showstopper.
00:54:07Woo!
00:54:08Woo!
00:54:09Woo!
00:54:10Woo!
00:54:11Woo!
00:54:18Hey!
00:54:19Hello!
00:54:21I love those truffles are just tumbling out of that chocolate bag.
00:54:24A lot of fine details with the tempering of the chocolate.
00:54:28Oh, I heard a snap on that chocolate there.
00:54:31That's a good sign.
00:54:33That looks so inviting with that generous filling.
00:54:41That cake is super fudgy.
00:54:43You've been very smart combining it with that tart raspberry jam.
00:54:49Really love that you've put that mascarpone in there.
00:54:52It definitely needed it.
00:54:53I just think it's fantastic.
00:54:56Thanks a lot.
00:54:58So the gravity defying element is the bit that's come off.
00:55:02Unfortunately.
00:55:04But it still looks really cool and I'm pretty happy with it.
00:55:06It doesn't really cool.
00:55:07This thing's staring at me actually.
00:55:11Beautiful layers.
00:55:17You have really nailed a simple, well-flavored sponge and then complemented that with a delicious tart raspberry jam.
00:55:27And that little hint of pepper berry at the end, it's a wonderful twist.
00:55:30Your decoration is out of this world.
00:55:33I'm sad for you that it didn't come off as planned.
00:55:38This is a dream cake for any fishing fan.
00:55:42I love the detail. You've got the scales on the outside.
00:55:47You've got the right balance of cardamom and cinnamon.
00:55:50It's just like that gentle warmth in the background.
00:55:53The crumb in that cake is nice and light and airy.
00:55:57Really good texture.
00:55:59I am so impressed with how this defies gravity.
00:56:03You can give it a whirl.
00:56:05Careful, Rachel's dribbling.
00:56:09Oh, the texture is really great.
00:56:16The cake itself has a lovely flavor.
00:56:19Really nice with the pineapple.
00:56:21The spice was very gentle.
00:56:22I think it could have been a bit bolder.
00:56:24I love the idea of using the coconut cake.
00:56:26That was a slam dunk.
00:56:31Jade, you have definitely nailed that anti-gravity bit.
00:56:35Look at the movement. It's pouring into that cup.
00:56:38The texture on that is sensational.
00:56:40I love the flavor combinations.
00:56:43The cardamom with the rose water and the pistachio.
00:56:45You're so close to perfection.
00:56:47Amazing.
00:56:48Well done.
00:56:50Eric, I definitely get that love of golf here.
00:56:56You've really managed to keep it well balanced with all those strong chocolate and coffee and caramel flavors.
00:57:01It's a touch on the sweet side with all of that icing.
00:57:05It's a little bit basic, but executed excellently.
00:57:08You definitely get that feeling that the chocolates are all falling out of the chocolate box.
00:57:14I love the sponge. It's great texture.
00:57:17I think you've really mastered the anti-gravity aspect of the cake.
00:57:22I do think, however, you could work a little bit on finessing.
00:57:26That looks like it's going to blow. The lid's popping off that.
00:57:32I love caramel and I love it to be taken to the right bitterness.
00:57:36Yours is really lovely.
00:57:37Your buttercream. For me, it tastes delicious. I wanted a bit more of it.
00:57:43Look at that honey oozing out. It looks very realistic.
00:57:50I love lemon and I love the honey. It works so well together.
00:57:54That lemon curd might have been cooked a little bit too hot because I'm getting a slight eggy taste.
00:58:00It's easy to do, so just be careful next time that you don't overcook it.
00:58:03Craigson, the gnarly roots at the bottom of the tree. Very detailed.
00:58:09However, the finish of the cake, it's a little bit rough around the edges.
00:58:13Those layers. You've got a good amount of cream.
00:58:21The passion fruit, it's a good consistency, but it overpowers the other flavours.
00:58:27Room for improvement there. You may have fallen short a little bit.
00:58:29Wow, Beth! You've definitely got that gravity-defying element.
00:58:36It looks so precarious. Balancing on that candle. Love it.
00:58:40Look at that compote. It's just oozing out.
00:58:48I love those dark flavours and you've managed to retain the flavour of the cherries and not let the wine overpower it.
00:58:55You've got impeccably spread buttercream. The decoration, I love that old-school look. Well done.
00:59:02Thank you so much.
00:59:04Vanessa, I think you've done a brilliant job at getting that splash from when you're adding milk into a bowl.
00:59:11Vanessa, the flavour is really, really great. I love the fudginess of it. It's also very smart to make that dense-style cake when you do a gravity-defying cake.
00:59:26You've toasted the hazelnuts really well. You get that nutty flavour, but they're not burnt.
00:59:32Well done, Vanessa.
00:59:33Thank you so much.
00:59:36We're all going to sleep very well tonight.
00:59:38Oh, apart from the sugar rush when they all have to eat their cake at the end of the night.
00:59:42It's weird that we made them do that.
00:59:44You made it. You have to finish it.
00:59:45Tom?
00:59:46Yes?
00:59:47First time? In the corner?
00:59:48Mm-hm?
00:59:49Do I have to do the honours?
00:59:50I would love to do that. The boys are natural. Oh, you've done that well. How's your first week?
01:00:00It really has been wonderful. And also, Hugo's been to picture with words. Once something is described as stunning and rich and decadent, I mean, I'd need to know what those words taste like.
01:00:11I've never had something that tastes anything other than cake.
01:00:16Who is doing really well?
01:00:18Wow. Can't go past Beth.
01:00:20That showstopper there was absolutely sensational. Great flavours.
01:00:25I mean, she came first in technical. Fantastic range of skills there.
01:00:30I think she's a hustler, you know? She just plays it, oh, it's just me, it's just Beth, just quietly here, making an amazing upside-down choice. I don't know.
01:00:38Yeah, and Vanessa, she did really well in the signature. Technical as well, she was right up there. And that showstopper today shows that she really means business.
01:00:50I think Anaba showed some ambition with all his technical elements, you know, tempering chocolate, placing different flavours into his bakes. Is there anyone who you're worried about?
01:01:01Gregson had a bit of an up and down week. He did amazingly well in the signature with his in-prime role. But then in the technical, his esterhazy torte, the buttercream was seeping on the sides.
01:01:14In the showstopper, the flavours were really good. But it wasn't great. And I'm not sure that he's done enough there. Then there's Eric. He didn't really do that well in the signature. And he did look a little bit nervous. Maybe it's the aura of this shed.
01:01:29It's a real shame that Jess's gravity-defying cake didn't work. I mean, it had so much potential. It looked amazing. But then it fell over the last minute. So that's a real shame.
01:01:41So, who is our first star baker? Natalie, I would expect better from you. We can't tell you. Let me take this, Natalie. Who is our first star baker?
01:01:52That's not going to work. Well done, bakers, and congratulations on your incredible gravity-defying cakes.
01:02:02Tonight, I have the best job in the shed, which is announcing our very first star baker. This person brought an incredible warmth and community spirit to the shed, and their cake turned our world upside down. This week's star baker is... Beth.
01:02:23Beth.
01:02:24This means that I have the sad task of sharing who will be leaving us tonight. Even though it's only been a week, we are really going to miss this person. We've enjoyed their sweet bakes, and their even sweeter dance moves. We are sorry to say goodbye to our new friend, Beth.
01:02:52Gregson.
01:02:53Gregson.
01:02:54Gregson.
01:02:55No.
01:02:56Okay.
01:02:57I have had the best time. The stuff that I've learned in this shed, it's priceless. I might be the first scone, but they're always going to remember my pineapple debts.
01:03:12We won't forget that in prime role. Gregson has such a wonderful personality. I think that's what we're going to miss about him.
01:03:21Of course, that means we do need to celebrate this week's star baker. Well done, Beth. Well done.
01:03:28Beth is such a talented baker, but not only that, she's a wonderful person to have in the shed.
01:03:34I was not expecting this on my first week. I didn't even expect that I had the skills to be here, and it's just crazy.
01:03:44Beth is so crazy.
01:03:45Beth is so crazy.
01:03:46Beth is so crazy.
01:03:51Beth is so crazy.
01:03:53Beth is so crazy.
01:03:54It's so crazy.
01:03:56It's kind of crazy.
01:03:58It's so crazy.
01:04:00This movie has been one of the best times in a time that's best.
01:04:03It's a good season.
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