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James Acaster: Never baked before. 
Let alone competitively.

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Let alone on Bakeoff.

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It's the worst idea anyone's ever had.

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Paul Hollywood: The texture of your flapjack--
>> It is perf.

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>> --on the top, it looks 
a bit wet.

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>> Oh yeah, that's 'cause 
it's not baked yet.
(Prue and Noel laugh)

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>> Ah. I can explain this to you.

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Before it goes in the oven, 
it's often a lot soggier.

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>>Right, ok.

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>> Is the texture ok? Good joke!

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Wanna shake my hand now or later?

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(Music)

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>> Up to you. You can shake it now 
to save yourself the bother

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or you can shake it later on 
and eat humble pie

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as well as these flapjacks.

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Sandy Toksvig: Bakers, you have half an hour.

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(Music)

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(Oven clatters)

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>> Right, I wish I were dead 
(scoffs).

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I'm not taking that out the oven.
It's like a soup.

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(Music)

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>> Come on. Be magically done.

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The mixture is...still liquid.

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This is meant to be encouraging people
at home to get involved and bake

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for charity.

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This is the worst experience of my life!

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This is so bad.

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(Music stops)

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>> Can you tell us about your
flapjack, please?

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>> Started making it, had a breakdown,

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bon appétit!

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(Laughter)

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>> Bit of a small bit.

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Up to him.

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>> The reason I cut the end bit is 
'cause actually, where it's browned

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and caramelized with the butter, 
it's absolutely gorgeous.

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>> So delicious. Isn't it lovely
>> It is.

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Great flavor, not very well executed.

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>> Story of my life.

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(Laughter)

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>> I thought even if baking goes badly

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it's a bit of fun. It's not.

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No, not disappointed--scarred.

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(Water splashes into the bowl)

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>>Oh, too much, that's too much.

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This seems absolutely absurd.

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That is too much frozen butter.

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So, I've go excess dough.

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Rylan Clark: You shouldn't have excess
dough, no

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>> But, I cut it down
to the size it says here. I don't--

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>> You used the whole dough together
>> Yeah

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>> Like, that 10 centimeters by 25?

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>> Well, it's too late, now, so I'll--
I'll put the butter in.

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Noel Fielding: Where are the rest?

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>> Oh, let's be realistic.
(Noel laughs)

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(Music)

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(Music stops)

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>> Who is responsible for this?

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Well, all I can say, is it does have the
ingredients we gave you there.

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>> What more could you ask?
(laughter)

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>> Quite a lot more.

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>> We would like you to make a
meringue scene.

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Basically, your happy place.

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>> Cowabunga! Surf's up! I'm baking
my happy place, which is Wicksteed Park,

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which is Kettering's premier park.

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Russell Tovey: Do you want some salt?
I've got some salt.

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>> I'd love it. Thank you, Russell.

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Just, making my meringue taste 
like the ocean.

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(Russell scoffs and laughs)

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>> Shouldn't really go in freehand,
should I? But--

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would someone who plays by the books
do this?

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(Music)

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>> Wiki bear, reclining on the ocean.

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I'm icing a raw egg. Does the name Prue
mean anything to you?

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I know I'm in danger of constantly adding
to perfection, you know?

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(Music)

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>> That is the roller coaster in meringue.
It's sweet egg flavor.

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(Laughter)

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>> Sweet egg?

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>> Now, see if you can spot
the secret ingredient in the water.

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>> No, is the answer.

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>> I put a little salt on it, 
for a laugh!

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(Laughter)

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>> You're right, there is a hint.
>> I quite like it, actually.

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>> It's like salted caramel. It's true.

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>> I think it's brilliant, James.

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>> Thank you very much, Paul.
(Applause). Thank you very much.

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Paul kinda gave me a look during that 
showstopper that let me know:

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Obviously, we can't give it to you, but
you are Star Baker.

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(Music)