-
James Acaster: Never baked before.
Let alone competitively.
-
Let alone on Bakeoff.
-
It's the worst idea anyone's ever had.
-
Paul Hollywood: The texture of your flapjack--
>> It is perf.
-
>> --on the top, it looks
a bit wet.
-
>> Oh yeah, that's 'cause
it's not baked yet.
(Prue and Noel laugh)
-
>> Ah. I can explain this to you.
-
Before it goes in the oven,
it's often a lot soggier.
-
>>Right, ok.
-
>> Is the texture ok? Good joke!
-
Wanna shake my hand now or later?
-
[Music]
-
>> Up to you. You can shake it now
to save yourself the bother
-
or you can shake it later on
and eat humble pie
-
as well as these flapjacks.
-
Sandy Toksvig: Bakers, you have half an hour.
-
[Music]
-
[Oven clatters]
-
>> Right, I wish I were dead
(scoffs).
-
I'm not taking that out the oven.
It's like a soup.
-
[Music]
-
>> Come on. Be magically done.
-
The mixture is...still liquid.
-
This is meant to be encouraging people
at home to get involved and bake
-
for charity.
-
This is the worst experience of my life!
-
This is so bad.
-
[Music stops]
-
>> Can you tell us about your
flapjack, please?
-
>> Started making it, had a breakdown,
-
bon appétit!
-
(Laughter)
-
>> Bit of a small bit.
-
Up to him.
-
>> The reason I cut the end bit is
'cause actually, where it's browned
-
and caramelized with the butter,
it's absolutely gorgeous.
-
>> So delicious. Isn't it lovely
>> It is.
-
Great flavor, not very well executed.
-
>> Story of my life.
-
(Laughter)
-
>> I thought even if baking goes badly
-
it's a bit of fun. It's not.
-
No, not disappointed--scarred.
-
[Water splashes into the bowl]
-
>>Oh, too much, that's too much.
-
This seems absolutely absurd.
-
That is too much frozen butter.
-
So, I've go excess dough.
-
Rylan Clark: You shouldn't have excess
dough, no
-
>> But, I cut it down
to the size it says here. I don't--
-
>> You used the whole dough together
>> Yeah
-
>> Like, that 10 centimeters by 25?
-
>> Well, it's too late, now, so I'll--
I'll put the butter in.
-
Noel Fielding: Where are the rest?
-
>> Oh, let's be realistic.
(Noel laughs)
-
[Music]
-
[Music stops abruptly]
-
>> Who is responsible for this?
-
Well, all I can say, is it does have the
ingredients we gave you there.
-
>> What more could you ask?
(laughter)
-
>> Quite a lot more.
-
>> We would like you to make a
meringue scene.
-
Basically, your happy place.
-
>> Cowabunga! Surf's up! I'm baking
my happy place, which is Wicksteed Park,
-
which is Kettering's premier park.
-
Russell Tovey: Do you want some salt?
I've got some salt.
-
>> I'd love it. Thank you, Russell.
-
Just, making my meringue taste
like the ocean.
-
(Russell scoffs and laughs)
-
>> Shouldn't really go in freehand,
should I? But--
-
would someone who plays by the books
do this?
-
[Music]
-
>> Wiki bear, reclining on the ocean.
-
I'm icing a raw egg. Does the name Prue
mean anything to you?
-
I know I'm in danger of constantly adding
to perfection, you know?
-
[Music]
-
>> That is the roller coaster in meringue.
It's sweet egg flavor.
-
(Laughter)
-
>> Sweet egg?
-
>> Now, see if you can spot
the secret ingredient in the water.
-
>> No, is the answer.
-
>> I put a little salt on it,
for a laugh!
-
(Laughter)
-
>> You're right, there is a hint.
>> I quite like it, actually.
-
>> It's like salted caramel. It's true.
-
>> I think it's brilliant, James.
-
>> Thank you very much, Paul.
[Applause]. Thank you very much.
-
Paul kinda gave me a look during that
showstopper that let me know:
-
Obviously, we can't give it to you, but
you are Star Baker.
-
[Music]
