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Bon appétit! James Acaster serves up pure genius! | The Great Stand Up To Cancer Bake Off

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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 abruptly]
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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 theme 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]
Title:
Bon appétit! James Acaster serves up pure genius! | The Great Stand Up To Cancer Bake Off
Description:

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Video Language:
English
Duration:
04:12

English subtitles

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