0:00:00.130,0:00:02.860
James Acaster: Never baked before. [br]Let alone competitively.

0:00:02.860,0:00:04.700
Let alone on Bakeoff.

0:00:04.700,0:00:06.840
It's the worst idea anyone's ever had.

0:00:08.539,0:00:11.143
Paul Hollywood: The texture of your flapjack--[br]>> It is perf.

0:00:11.143,0:00:13.273
>> --on the top, it looks [br]a bit wet.

0:00:13.273,0:00:16.283
>> Oh yeah, that's 'cause [br]it's not baked yet.[br][Prue and Noel laugh]

0:00:16.283,0:00:19.463
>> Ah. I can explain this to you.

0:00:19.463,0:00:22.503
Before it goes in the oven, [br]it's often a lot soggier.

0:00:22.679,0:00:24.069
>> Right, ok.

0:00:24.219,0:00:26.329
>> Is the texture ok? Good joke!

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Wanna shake my hand now or later?

0:00:28.377,0:00:29.757
[Music]

0:00:30.187,0:00:34.689
>> Up to you. You can shake it now [br]to save yourself the bother,

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or you can shake it later on [br]and eat humble pie

0:00:37.582,0:00:38.622
as well as these flapjacks.

0:00:38.622,0:00:40.588
Sandy Toksvig: Bakers, you have half an hour.

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[Music]

0:00:43.790,0:00:45.138
[Oven clatters]

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>> Right, I wish I were dead. [br][scoffs]

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

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[Music]

0:00:52.789,0:00:55.809
>> 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[br]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]

0:01:12.523,0:01:14.633
>> Can you tell us about your[br]flapjack, please?

0:01:14.633,0:01:17.231
>> Started making it, had a breakdown...

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bon appétit!

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[Laughter]

0:01:24.167,0:01:26.047
>> Bit of a small bit.

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Up to him.

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

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

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>> So delicious. Isn't it lovely?[br]>> 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[br]dough, no

0:02:03.581,0:02:05.944
>> But, I cut it down[br]to the size it says here. I don't--

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>> No, you use the whole dough together--[br]>> Yeah

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>> And make that that 10 centimeters by 25.

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

0:02:15.100,0:02:16.345
Noel Fielding: Where are the rest?

0:02:16.345,0:02:19.665
>> Oh, let's be realistic.[br][Noel laughs]

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[Music]

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[Music stops abruptly]

0:02:26.143,0:02:28.543
>> Who is responsible for this?

0:02:29.110,0:02:35.090
Well, all I can say, is it does have the[br]ingredients we gave you there.

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>> What more could you ask?[br][Laughter]

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>> Quite a lot more.

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>> We would like you to make a[br]meringue scene.

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Basically, your happy place.

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

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which is Kettering's premier theme park.

0:02:51.477,0:02:52.986
Russell Tovey: Do you want some salt?[br]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 [br]like the ocean.

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[Russell scoffs and laughs]

0:03:01.621,0:03:03.977
>> Shouldn't really go in freehand,[br]should I? But--

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would someone who plays by the books[br]do this?

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[Music]

0:03:09.883,0:03:12.420
>> Wiki bear, reclining on the ocean.

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

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

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[Music]

0:03:22.853,0:03:26.463
>> That is the roller coaster in meringue.[br]It's sweet egg flavor.

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[Laughter]

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>> Sweet egg?

0:03:29.768,0:03:33.828
>> Now, see if you can spot[br]the secret ingredient in the water.

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>> No, is the answer.

0:03:37.802,0:03:40.192
>> I put a little salt on it, [br]for a laugh!

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[Laughter]

0:03:42.601,0:03:44.333
>> You're right, there is a hint.[br]>> I quite like it, actually.

0:03:44.333,0:03:46.496
>> It's like salted caramel. It's true.

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>> I think it's brilliant, James.

0:03:47.861,0:03:51.261
>> Thank you very much, Paul.[br][Applause]. Thank you very much.

0:03:52.200,0:03:56.020
Paul kinda gave me a look during that [br]showstopper that let me know:

0:03:56.020,0:04:00.245
Obviously, we can't give it to you, but[br]you are Star Baker.

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[Music]