WEBVTT 00:00:00.130 --> 00:00:02.860 James Acaster: Never baked before. Let alone competitively. 00:00:02.860 --> 00:00:04.700 Let alone on Bakeoff. 00:00:04.700 --> 00:00:06.840 It's the worst idea anyone's ever had. 00:00:08.539 --> 00:00:11.143 line:1 Paul Hollywood: The texture of your flapjack-- >> It is perf. 00:00:11.143 --> 00:00:13.273 >> --on the top, it looks a bit wet. 00:00:13.273 --> 00:00:16.283 >> Oh yeah, that's 'cause it's not baked yet. [Prue and Noel laugh] 00:00:16.283 --> 00:00:19.463 >> Ah. I can explain this to you. 00:00:19.463 --> 00:00:22.503 Before it goes in the oven, it's often a lot soggier. 00:00:22.679 --> 00:00:24.069 >> Right, ok. 00:00:24.219 --> 00:00:26.329 >> Is the texture ok? Good joke! 00:00:26.329 --> 00:00:28.377 Wanna shake my hand now or later? 00:00:28.377 --> 00:00:29.757 [Music] 00:00:30.187 --> 00:00:34.689 >> Up to you. You can shake it now to save yourself the bother, 00:00:34.689 --> 00:00:37.582 or you can shake it later on and eat humble pie 00:00:37.582 --> 00:00:38.622 as well as these flapjacks. 00:00:38.622 --> 00:00:40.588 Sandy Toksvig: Bakers, you have half an hour. 00:00:40.588 --> 00:00:42.201 [Music] 00:00:43.790 --> 00:00:45.138 [Oven clatters] 00:00:45.138 --> 00:00:47.668 >> Right, I wish I were dead. [scoffs] 00:00:47.668 --> 00:00:50.900 I'm not taking that out the oven. It's like a soup. 00:00:50.900 --> 00:00:52.120 [Music] 00:00:52.789 --> 00:00:55.809 >> Come on. Be magically done. 00:00:55.809 --> 00:00:58.691 The mixture is...still liquid. 00:01:00.687 --> 00:01:03.887 This is meant to be encouraging people at home to get involved and bake 00:01:03.887 --> 00:01:05.067 for charity. 00:01:05.067 --> 00:01:07.168 This is the worst experience of my life! 00:01:07.168 --> 00:01:10.128 This is so bad. 00:01:10.261 --> 00:01:11.154 [Music stops] 00:01:12.523 --> 00:01:14.633 >> Can you tell us about your flapjack, please? 00:01:14.633 --> 00:01:17.231 >> Started making it, had a breakdown... 00:01:18.387 --> 00:01:19.111 bon appétit! 00:01:19.111 --> 00:01:23.191 [Laughter] 00:01:24.167 --> 00:01:26.047 >> Bit of a small bit. 00:01:26.047 --> 00:01:27.547 Up to him. 00:01:27.547 --> 00:01:30.007 >> The reason I cut the end bit is 'cause actually, where it's browned 00:01:30.007 --> 00:01:32.416 and caramelized with the butter, it's absolutely gorgeous. 00:01:32.416 --> 00:01:34.004 >> So delicious. Isn't it lovely? >> It is. 00:01:34.004 --> 00:01:36.477 Great flavor, not very well executed. 00:01:36.477 --> 00:01:37.647 >> Story of my life. 00:01:37.647 --> 00:01:39.732 [Laughter] 00:01:41.480 --> 00:01:44.527 >> I thought even if baking goes badly 00:01:44.527 --> 00:01:47.733 it's a bit of fun. It's not. 00:01:47.733 --> 00:01:50.803 No, not disappointed--scarred. 00:01:52.130 --> 00:01:53.564 line:1 [Water splashes into the bowl] 00:01:53.564 --> 00:01:55.264 line:1 >>Oh, too much, that's too much. 00:01:56.561 --> 00:01:58.691 This seems absolutely absurd. 00:01:58.691 --> 00:02:00.751 That is too much frozen butter. 00:02:00.751 --> 00:02:02.141 So, I've go excess dough. 00:02:02.141 --> 00:02:03.581 Rylan Clark: You shouldn't have excess dough, no 00:02:03.581 --> 00:02:05.944 >> But, I cut it down to the size it says here. I don't-- 00:02:05.944 --> 00:02:08.191 >> No, you use the whole dough together-- >> Yeah 00:02:08.191 --> 00:02:10.292 >> And make that that 10 centimeters by 25. 00:02:10.292 --> 00:02:14.141 >> Well, it's too late, now, so I'll-- I'll put the butter in. 00:02:15.100 --> 00:02:16.345 Noel Fielding: Where are the rest? 00:02:16.345 --> 00:02:19.665 >> Oh, let's be realistic. [Noel laughs] 00:02:19.665 --> 00:02:21.700 [Music] 00:02:25.189 --> 00:02:26.143 [Music stops abruptly] 00:02:26.143 --> 00:02:28.543 >> Who is responsible for this? 00:02:29.110 --> 00:02:35.090 Well, all I can say, is it does have the ingredients we gave you there. 00:02:35.090 --> 00:02:37.141 >> What more could you ask? [Laughter] 00:02:37.141 --> 00:02:38.266 >> Quite a lot more. 00:02:38.765 --> 00:02:42.250 line:1 >> We would like you to make a meringue scene. 00:02:42.250 --> 00:02:43.911 Basically, your happy place. 00:02:43.967 --> 00:02:48.807 >> Cowabunga! Surf's up! I'm baking my happy place, which is Wicksteed Park, 00:02:48.807 --> 00:02:51.477 which is Kettering's premier theme park. 00:02:51.477 --> 00:02:52.986 Russell Tovey: Do you want some salt? I've got some salt. 00:02:52.986 --> 00:02:54.798 >> I'd love it. Thank you, Russell. 00:02:55.690 --> 00:02:58.834 Just making my meringue taste like the ocean. 00:02:59.974 --> 00:03:01.621 [Russell scoffs and laughs] 00:03:01.621 --> 00:03:03.977 >> Shouldn't really go in freehand, should I? But-- 00:03:03.977 --> 00:03:06.511 would someone who plays by the books do this? 00:03:07.737 --> 00:03:09.487 [Music] 00:03:09.883 --> 00:03:12.420 >> Wiki bear, reclining on the ocean. 00:03:12.420 --> 00:03:16.350 I'm icing a raw egg. Does the name Prue mean anything to you? 00:03:17.321 --> 00:03:20.206 I know I'm in danger of constantly adding to perfection, you know? 00:03:20.640 --> 00:03:21.770 line:1 [Music] 00:03:22.853 --> 00:03:26.463 line:1 >> That is the roller coaster in meringue. It's sweet egg flavor. 00:03:26.463 --> 00:03:28.243 line:1 [Laughter] 00:03:28.498 --> 00:03:29.768 >> Sweet egg? 00:03:29.768 --> 00:03:33.828 >> Now, see if you can spot the secret ingredient in the water. 00:03:36.405 --> 00:03:37.802 >> No, is the answer. 00:03:37.802 --> 00:03:40.192 >> I put a little salt on it, for a laugh! 00:03:40.192 --> 00:03:42.102 [Laughter] 00:03:42.601 --> 00:03:44.333 >> You're right, there is a hint. >> I quite like it, actually. 00:03:44.333 --> 00:03:46.496 >> It's like salted caramel. It's true. 00:03:46.496 --> 00:03:47.861 >> I think it's brilliant, James. 00:03:47.861 --> 00:03:51.261 >> Thank you very much, Paul. [Applause]. Thank you very much. 00:03:52.200 --> 00:03:56.020 Paul kinda gave me a look during that showstopper that let me know: 00:03:56.020 --> 00:04:00.245 Obviously, we can't give it to you, but you are Star Baker. 00:04:00.245 --> 00:04:01.135 [Music]