The Great Celebrity Bake Off for SU2C Season 8 Episode 4,
The Great Celebrity Bake Off for SU2C S8E4,
The Great Celebrity Bake Off for SU2C
The Great Celebrity Bake Off for SU2C S8E4,
The Great Celebrity Bake Off for SU2C
Category
😹
FunTranscript
00:00Hey, Noel, have you got all the gifts for the celebrity bakers?
00:02Yeah, I've made them one of these each.
00:04A Paul Hollywood action figure. Check him out.
00:06That is so cool.
00:08Oh, I wish I had one.
00:10Well, don't worry, because I've made you a life-size one.
00:12Oh, thanks.
00:13Check this out.
00:14It's going to give Elon Musk's robot a run for his money.
00:18Oh, my God.
00:20It's so lifelike.
00:21And you can program it to do anything.
00:23Watch this. Handshake mode.
00:25Sick.
00:26Oh, it's so good.
00:28Oh, it's a little bit tight, though. Turn it down a bit.
00:30Babes, can't make it stop.
00:32Quick, just introduce the show.
00:34Welcome to The Great Stand-Up To Cancer Bake-Off.
00:37I think the batteries have run out.
00:38No, seriously, I'm going to faint.
00:40I'm going to go and get some batteries.
00:42Robot, let go!
00:44This time...
00:45Right, let's do this.
00:47..on The Great Stand-Up To Cancer Bake-Off.
00:50Come on, babies, rise.
00:51This is the type of thing that you'd give to a child.
00:54Four more celebrities.
00:56It's like a scene from Scarface round here.
00:59Brave the tent in the name of charity.
01:01I've never seen anything quite like that.
01:05But only one...
01:06Oh, God.
01:08..can be crowned star baker.
01:10Oh, bull cheeks, no!
01:12The impossibility of this is humiliating.
01:26Oh, Lord, here we are.
01:28Yeah. Look.
01:29It's beautiful.
01:30We're in the telly.
01:31We're in the sacred space.
01:34This week's stand-up to cancer bakers are comedian,
01:37actor, writer and podcaster...
01:39I'm going to steal this.
01:40..Adam Boxter.
01:41I want to do well.
01:43If Paul Hollywood gives me the handshake, that's great.
01:45If he moves me, that's great.
01:47I want to do well.
01:48I want to do well.
01:50I want to do well.
01:51I want to do well.
01:52I want to do well.
01:53I want to do well.
01:54I want to do well.
01:55I want to do well.
01:56That's great.
01:57If he moves in for a snog, even better.
01:58Right, how are you tying it?
02:00Just a little cute cinch.
02:01SHE LAUGHS
02:02..pop star, musician and actor, self-esteem...
02:05..AKA Rebecca Taylor.
02:07I'm an underdog that will remain under, I believe.
02:10Vote for people-pleasing Libra.
02:12I'm surprisingly competitive.
02:14Straightjacket approach.
02:16..stand-up comedian, presenter and Derry Girls actor,
02:19Tommy Tiernan.
02:20If I made one thing that was edible,
02:24I think that would be a victory for me.
02:26I want them to be able to swallow it and cope.
02:29Right.
02:30..and comedian, actor and writer, Mira Sayal.
02:34This is where the magic happens.
02:35SHE LAUGHS
02:36You know, like, how you practise your Oscar speech with a hairbrush?
02:39I've done that with Starbaker, but at the end of the day,
02:42big tick to actually be part of this,
02:45to raise money for a really important cause,
02:47so that'll do me.
02:54Hello, bakers. Welcome to the tent. Thanks for joining us.
02:57So, for your signature challenge,
02:59the judges would like you to bake six-shaped crumpets.
03:02They can be any shape you like,
03:04but the crumpets must mean something to you.
03:07The texture should be, like me, light and bubbly.
03:10THEY LAUGH
03:12You also have to present half the crumpets
03:15with a homemade curd or a topping, like jam or chutney.
03:19You have an hour and 45 minutes.
03:21On your marks...
03:22Get set...
03:23Bake!
03:25Are there any little bowls anywhere?
03:27Oh, it's like being in an Airbnb.
03:29Where are the crumpets?
03:31THEY LAUGH
03:33We're asking the bakers to produce six crumpets.
03:37SHE SOBS
03:38Made in any shape that they like,
03:40and they've got to choose what sort of toppings.
03:43They can even flavour the crumpets if they want to.
03:46With a big dollop of this marmite.
03:49The thing is, with a crumpet, it is all about the texture.
03:52Stir in the yeast.
03:53Get that batter wrong.
03:54Before you start, you're in trouble.
03:56Leave to rest for ten minutes.
03:58Working with yeast requires a certain amount of perfection.
04:01You don't want to go too heavy on the yeast or it'll explode.
04:05The easiest mistakes that the celebs could make
04:07is to add too much salt to the batter.
04:10A good luck pinch.
04:11Then the crumpets won't rise at all.
04:14Yeah, put a bit of extra salt.
04:15Who doesn't like salt?
04:19Hey there. Hi, Tommy.
04:20What would you like to know?
04:22Tell us all about your crumpets.
04:24Oh, yeah, I'm doing bowler hats for Stan Laurel and Oliver Hardy.
04:28Are you flavouring the crumpets, the actual mix?
04:31No, you should probably know before we go on,
04:33I have never done this before and I haven't practised.
04:39Tommy will be hoping his tribute to two comedy greats
04:42of plain crumpets topped with bacon and pear
04:44will prove to be a winning double act.
04:47I think the combination of pear and bacon sounds really delicious.
04:51It could be lovely. And maple syrup.
04:53That sounds amazing. Sounds amazing. We'll leave it there.
04:56It's delicious. Thanks for calling.
05:00Good luck, Tommy.
05:01All right, ten minutes.
05:02Is it bubbling? No.
05:04While they wait for the yeast to activate...
05:06Should I be doing anything else?
05:07..the bakers can choose to prep any additional ingredients.
05:10I'm pre-preparing the flavouring that's going into the crumpet dough.
05:16Or not.
05:17Just since we don't have hanging around time...
05:18I've come to hang in the Tommy way.
05:21Will you eat some of my crumpets?
05:23I will eat your crumpet all day long.
05:25Really?
05:27I think that's enough.
05:29Morning, Rebecca. Good morning.
05:31Tell us about your crumpets.
05:32I'm making beans on toast.
05:34Beans on toast? Yeah.
05:36One of my best friends, James Hankins, is a beans on toast critic.
05:39He's on his Instagram and it's very funny.
05:41So this is my homage to him and his craft, I would call it.
05:45OK. I'm in already. I'm so in.
05:49Putting her own twist on a classic,
05:51Rebecca is adding spring onion and spicy table sauce
05:53to her toast-shaped crumpets.
05:56Have you actually practised this? Yes.
05:58And how did you get on? Really, really horribly.
06:01Well, I'm not joking. I had two days off
06:04and I spent both those days practising.
06:08And not once did any of it go right.
06:10Were you crying? I was genuinely like,
06:12I need to speak to my therapist about it,
06:13because I was really like, it's really bummed me out.
06:16Welcome to the tent.
06:18Good luck. Thank you. I need it.
06:20Add the wet yeasted mixture to the flour.
06:24The bakers need to take care with any additional ingredients.
06:27Right, here we go.
06:28Sheffield brewed Henderson's spicy table sauce.
06:32As putting in too much may inhibit a rise.
06:34It is delicious.
06:36Resulting in flat, dense crumpets.
06:39Oh, yeah. Morning, Adam.
06:40Hey. Good morning. Hello. Hello.
06:42Right, tell us all about your crumpets.
06:45I interviewed Sir Paul McCartney on my podcast.
06:49He enjoys a snack of a bagel with hummus and marmite.
06:54I thought that was an unusual combo and I tried it.
06:56It blew my mind.
06:58Yeah. Oh, yeah. Have you ever tried that?
07:00I'm not a fan of yeast extracts.
07:02You don't like the yeast extract? I love yeast extract with anything.
07:05There's a problem there, straight away. Yeah.
07:08Chunky edamame hummus will top half of Adam's heart-shaped
07:12homage crumpets.
07:13Each flavoured with a classic condiment
07:16that will either spread love or hate.
07:18I'll have a little nibble and see.
07:20But it is all about the subject.
07:22What's wrong with you? This is for charity.
07:24You'll try it. That's your job.
07:26Relax and open your minds.
07:29Now we're on to the second page, which is always exciting.
07:32For baking, it's essential the crumpet dough
07:34gets plenty of proving time.
07:36Right.
07:37To allow the yeast to ferment and produce gas bubbles,
07:40which help the dough to rise.
07:42Can't shut the drawer.
07:43Oh, gosh, do you need me, Bab?
07:45Can you shut that drawer? I felt like you needed me.
07:47Shut that drawer. Shut that drawer.
07:50Have you heard Paul McCartney's crumpet song?
07:52No. Is it on the White Album?
07:55It's on the outtakes.
07:56It's a deep cut.
07:57What's with crumpets?
07:59He did a song about crumpets.
08:01I like crumpets, give me some crumpets
08:03Stuff the doughy holes in my homie hole
08:06I like them slightly chewy, fluffy but gluey
08:10Intense but airy, tiny bit scary
08:12Munching crumpets is my favourite job
08:16You ever heard that one?
08:18I think it's one of the reasons they split up.
08:20That was a treat.
08:22You heard it here first.
08:24If you don't like crumpets, you can lump it
08:28Guys, you are halfway through.
08:32I know, it's exciting.
08:33Should we go and give Rebecca a pat on the back?
08:36OK, it's edamame hummus time.
08:38With the batter proving.
08:39I'm trying to keep a clean station like the bear.
08:42The bakers can crack on with their crumpet toppings.
08:45Slice the bacon into bite-sized lardons.
08:49It's promising.
08:50Olive oil, lemon juice, tahini.
08:52Turn it on and let it rip.
08:55But one baker is pulling out all the stops
08:57to put an extra special zing in.
09:00I'm doing Bessie breakfast crumpet.
09:02Trying to recreate breakfast I used to have when I was a kid.
09:05We'd have things like scrambled eggs with chilli
09:07and red onion and...
09:09Nice.
09:10And are we having scrambled egg on top of this?
09:12Indeed.
09:13That sounds wonderful.
09:14This is my mum's spice box.
09:17Very old, very loved.
09:19Still got her writing on them.
09:22Keep it upright, otherwise the masalas get mixed up.
09:26Mira will be using a variety of masalas
09:28from her mum's spice box in her crumpets,
09:31presented in a flower shape and topped
09:33with a red onion and chilli scrambled egg
09:35for a taste of home.
09:38The flavours you set out today sound amazing.
09:41Let's just get that base right, it's going to be a winner, honestly.
09:45See you in a bit.
09:47Bakers, you've got half an hour left.
09:50How long can it take to make crumpets?
09:52I know.
09:54A few minutes.
09:55After a long rest, the bakers are hoping for a well-risen...
09:58Right, let's see if this has worked.
10:00Oh, God.
10:01..and bubbly batter.
10:02Mmm.
10:03There are bubbles, that's good, isn't it?
10:05Bubbles make the holes in the crumpet.
10:07I'm hoping that's good.
10:09I mean, who knows?
10:10Oh, God.
10:11Mine is thick and not bubbly.
10:14That looks amazing.
10:15Look how bubbly yours is.
10:17That is so bubbly.
10:18Yeah, have you not got that?
10:19No.
10:20Oh, Baze, what's the secret?
10:22I don't prepare.
10:23You're smashing it.
10:26Resume the position.
10:27There you go, back on track now.
10:30Bakers, you've got 15 minutes left.
10:34Right.
10:36It's getting scary now, isn't it?
10:37The scary bit's coming, isn't it?
10:38The frying.
10:39The cooking bit, yeah.
10:40OK.
10:41This is my temperature-monitored gun
10:43to ensure that the pan stays at a constant temperature
10:46of 190 degrees Celsius.
10:50Any other temperature will destroy the structure of the crumpet.
10:53I'm going in.
10:54God, that's thick.
10:56That's a lot of curry leaves in one.
10:58Here we go.
11:00It's the consistency that has been the booger.
11:03We're going about halfway up.
11:05This is going to be messy and horrible.
11:08Ooh, that was a close one.
11:09I think the temperature was good.
11:11Well, too late now.
11:13I've got a saying in the band, which is,
11:15too late now, got to do it.
11:17I'm just going to watch them like a neurotic mother.
11:21Come, my babies, rise.
11:22Cook for 10 or 12 minutes.
11:24OK.
11:25Temperature check.
11:26What?
11:27That can't be right.
11:28It says 42.
11:29Oh, God.
11:30The temperature's gone weird.
11:33Well, bubbles, it seems to have.
11:37It never happens at home.
11:40Come on, girls.
11:41There's not a bubble... Oh, there is!
11:43Oh!
11:44Sorry, excuse me.
11:46It really... It's more emotional than you realise, though.
11:49The holes keep coming.
11:51It's quite exciting.
11:54That's quite a big hole.
11:56This is gold television, just two people staring back at me.
12:00I can't believe how much like a crumpet that looks like, though.
12:03Sort of.
12:04Is it a bit weird that these haven't done on this other side?
12:07I don't know what they're supposed to look like, I suppose,
12:08is the main thing.
12:09Let's do it.
12:10Temperature check.
12:12190.
12:16My favourite temperature.
12:19Do you know how long we've got?
12:20Bakers, you've got five minutes left.
12:23OK.
12:24Oh, now that looks burnt.
12:27Oh, no.
12:28This is exactly the nightmare scenario
12:30that the temperature gun was supposed to prevent.
12:33This is the type of thing that you give to a child.
12:36Beans.
12:38When Dad cooks breakfast, and it's just this.
12:41Edamame hummus.
12:43Bakers, you have... Oh, my God.
12:45..one minute left.
12:46SHE LAUGHS
12:49Lashings.
12:50There's no way of making a scrambled egg look pretty, is there?
12:53You'd be disappointed if you ordered it in a restaurant.
12:57Here come the goat, the crunchy pear.
12:59You're crunchy.
13:01There's my name.
13:02Bakers, your time is up.
13:09Please step away from your beautiful crumpets.
13:14That did not work.
13:16It looks fab.
13:21It is an amazing pleasure to be here,
13:23to raise funds for Stand Up To Cancer,
13:26and through all the hard work that people put into fighting cancer.
13:29I think it's a great thing to be supporting,
13:31and I feel honoured to do so.
13:34Almost one in two of us will get cancer in our lifetime.
13:37Help us fight back.
13:38To give £40, £30, £20 or £10 to support Stand Up To Cancer,
13:43text 40 30 20 or 10 to 70404.
13:47Or to donate any amount online, go to channel4.com forward slash SU2C.
13:53100% of the money you give will fund life-saving cancer research.
14:01It's judgement time for the celebrity baker's crumpet.
14:07Hi, Tommy. Hi, Tommy.
14:08Hey, guys. Any questions?
14:10LAUGHTER
14:17Have you ever had a crumpet that pale before?
14:19If you'd asked me what that was,
14:21I wouldn't be able to tell you it was a crumpet.
14:23It's not underdone, cos it needs to be quite dark.
14:25Lovely holes. Lovely holes.
14:26Here you go, Caroline. I love a bit of cold bacon, yeah.
14:30You put salt in there? Too much salt, is it?
14:32Yeah. Salt can coat yeast.
14:34So it's going to struggle to rise as much as it could, do you?
14:37I think the idea of having pear and bacon was a really good idea.
14:40Thank you. Yeah, I think the idea was fantastic.
14:42It's the execution you're worrying about. Yeah. Yeah.
14:45Yeah, it's the flavour, it's the bake, it's the overall look.
14:48Apart from those three things, don't... Perfect.
14:50LAUGHTER
14:57It's beans on toast as crumpets.
14:59You've managed to achieve some holes in there,
15:01but they do look quite dense. They do.
15:03Why are they this colour? Cos of the spicy table sauce.
15:07Strangely doughy inside, aren't they?
15:09Really? Horrible.
15:10Mmm...
15:13It's quite plaggy.
15:14Do you enjoy the power you wield, Paul?
15:16I'm used to people telling me I'm really good. Ah.
15:18No, it's all right. I needed to be brought down a peg or two,
15:21and I knew you would be the man to do it.
15:23LAUGHTER
15:30Well, you've got holes.
15:32I've got some holes. You have. Lovely.
15:34They do look impressive.
15:35You've got the XO yeast extract in there. Mmm.
15:37Oh, I like the flavour. Absolutely delicious.
15:40Mmm.
15:42Tiny bit doughy.
15:43Probably needed, um, slightly lower on the heat.
15:46Love the topping. I think it's delicious.
15:48You're nearly there there, Adam, to be honest.
15:50Thanks, Adam. Thank you. Thank you very much.
15:57These are my Indian breakfast crumpets.
16:00Looks so enticing.
16:02The air holes are there.
16:08Delicious. Is it?
16:09The idea of eating a cold scrambled egg is horrible,
16:12but yours has got so much in it.
16:14It's delicious. I, um, I really like that.
16:17Oh!
16:19I think you've... You can die happy.
16:21..you've done a decent bake, and you've added lots of stuff to it,
16:23which makes it even harder to make a crumpet.
16:25Yeah, I'm loving that. Absolutely delicious, yeah.
16:28Woo-hoo!
16:32Wow!
16:33Yeah, I can die happy.
16:36That was amazing.
16:37It really kind of matters if people enjoy your food.
16:40Paul was admiring my holes.
16:43And it's really nice when, as a middle-aged man,
16:45someone admires your holes.
16:47To be honest with you, I am not entirely sure
16:49that I've ever seen a crumpet in actual real life.
16:52So, to me, that was already enough of a technical challenge.
16:55Never mind.
16:57The technical challenge, technical challenge.
17:02Having survived the signature, a challenge they could prepare for,
17:06the celebrity bakers now face a gingham-shrouded mystery.
17:11Hello, bakers. It's time for your technical challenge.
17:14And this time, it's been set for you by the lovely Caroline.
17:17So, Caroline, have you got any words of advice for our lovely bakers?
17:20This requires a steady hand and precision.
17:24Ooh!
17:27As ever, this challenge will be judged blind,
17:29so we're going to ask our lovely judges to step outside the tent
17:33and have their eyes removed and stamped on.
17:36OK, so, Caroline would love you to bake a lambeth cake.
17:41She wants it really decorated beautifully with intricate vintage piping.
17:46Like an old Victorian plumbing system.
17:49You've got two hours and 30 minutes for this.
17:51Not nearly enough. On your marks.
17:53Get set. Bake.
17:56Lambeth cake.
17:58Let's do this.
18:00Any evening, any day.
18:02Baking the lambeth cake.
18:06I don't know what a lambeth cake is.
18:08It says sponge.
18:10Three tears.
18:12Oh, my God!
18:14Plumbing out.
18:15The impossibility of this is humiliating.
18:21So, Caroline, what is a lambeth cake?
18:23It's a rather ornate style of icing.
18:26It means that it's a lambeth cake.
18:28You've got to make three layers of a Victoria sandwich.
18:31When it's cool, they're going to layer it up with lemon curd.
18:35The Victoria sandwich isn't particularly difficult,
18:38but they care for celebrities.
18:40They've probably never baked before in their lives.
18:42Obviously, they could have a few issues with that.
18:44Yeah, I mean, the egg could curdle,
18:46or they couldn't cook it for long enough, and it went set.
18:49Thank you very much.
18:53I love it.
18:55The sharpness from the lemon is fantastic. It's gorgeous.
18:57Very nice.
18:59I do like the look of it. It's got very much of a Victorian style to it.
19:03It's all about the piping.
19:05When you pipe towards you, you come back on yourself.
19:08But we'll still like whatever it looks like.
19:10Oh, yeah. It's all for charity. And for fun.
19:13It's whether we have fun eating them is the question.
19:18So I'm making the sponge.
19:20Add the vanilla paste.
19:22There are just too many instructions.
19:24It's milk time. Pour in the milk.
19:26Mix on medium speed till pale and fluffy.
19:30Wow, that's like the instructions of my life.
19:33I'm fairly sure I put the wrong ingredient in.
19:35I don't like sugar, but I'm just going to rock on.
19:39It's nice with a technical. You're all in the same boat.
19:41You don't know what you're doing.
19:43Some of us are on a better boat just in general in life.
19:46She had a handshake, didn't she?
19:48How would it mean to get one of those handshakes?
19:50I don't want it. You don't want it?
19:52No, I'd love it, wouldn't I?
19:54Divide the mixture equally between three prepared sandwich tins.
19:58I think it's all right.
20:00Bake. Bake?
20:02Is it not going to tell me how long to do that for?
20:05I need my input, my data.
20:08How do you bake a sponge for?
20:10Ten minutes?
20:1218 minutes?
20:14I'll just have to go by look.
20:16Oh, that's... Bye, guys.
20:18So far, so handshake from Paul Hollywood.
20:21I'll do ten minutes and then give it a finger.
20:24Have you fantasised about getting a handshake? Yeah.
20:27What was it like when he was standing there?
20:29He gave me a very blank stare.
20:31That's what I thought from Paul Weller when I said to him on Radio 2,
20:35does anyone ever say to you,
20:37Paul Weller, Weller, Weller, ooh, tell me more, tell me more?
20:41He was like that, wasn't he?
20:43Go on, mate.
20:45For the lemon curd,
20:48we need the zest of two lemons, apparently.
20:51Four egg yolks.
20:5365g of lemon juice.
20:57Set over a low heat, stirring continuously with a wooden spoon
21:00until the mixture begins to thicken
21:02and coats the back of the spoon.
21:04What does that mean?
21:06Never made lemon curd before, so...
21:08Noel Fielding, do you think that's covering the back of a spoon?
21:11What is this, some sort of philosophical question?
21:13Is it? That's not a spoon, is it?
21:15That's a spoon, a wooden spoon.
21:17What's this? I don't know anymore.
21:19Fencing mud.
21:22I mean, that's coated the back of the spoon.
21:24Yeah, I'm going to chance it, I'm going to chance it.
21:26I'm just going for it.
21:28Shall we? My little handshake queen.
21:30Well, I'm faking it. Do you know what?
21:32In life, you've got to do that, you've got to fake it till you make it.
21:35That's what I've been doing all along.
21:37Fake it, bake it and make it.
21:39Pass the curd to a sieve into a wide, shallow container.
21:42That's me.
21:44And then cover it with cling film and chill until set.
21:47Adam, that's really thin, isn't it?
21:50No, that's good. It'll come together.
21:52I love your optimism.
21:55This is what we used to speak into.
21:57It was before mobile, if I imagine that.
21:59It was black and white then. It was black and white.
22:01Those were Victorian times.
22:03Hello? Halfway already?
22:05Bakers, you are halfway through.
22:08Oh, this makes me feel sad.
22:12My cakes are brown.
22:14Just worried if I take them out, they might collapse.
22:18You're meant to go like that, aren't you?
22:20Bounce back, yes!
22:22Paul Hollywood will finger that and it bounces back.
22:25Oh, hello. No goo.
22:27You stick that in there,
22:29and if it comes out and there's blood on it,
22:32then you have to go to hospital.
22:34That's lovely, isn't it?
22:36I don't think it's edible, but I think it's promising.
22:38Oh, my God, that is proper sunk in the middle.
22:41How's it going?
22:43Two of my cakes look like cats' bum holes.
22:45Hey, babes, over to the fat lady sings, and I ain't singing yet.
22:49Do you know what I'm going to do?
22:51Put this in the fridge for a minute.
22:53So they cool, that's the idea.
22:56Make the buttercream.
22:58One kilogram of icing sugar.
23:00Seems like a lot of icing sugar.
23:02It's like I've seen some Scarface round here.
23:07Tony Montana's workstation.
23:09Party time.
23:15Bakers, you have half an hour left.
23:18Oh, lads, OK. Next is assemble cake.
23:20Oh, no.
23:22Pretty cool.
23:24Place the first sponge on the cake board
23:26and spread a layer of buttercream over the top,
23:28going all the way to the edge.
23:30Pipe a ring of buttercream around the outer edge.
23:33It's to hold the lemon curd.
23:36There's supposed to be a hole in this.
23:38Why is it not coming out?
23:42Spoon some of the chilled lemon curd into the ring of buttercream.
23:45OK, this is my lemon curd.
23:47This is looking very good.
23:49That doesn't look set.
23:51Oh, weg.
23:53What the hell? It's more like lemon juice.
23:55Oh, God!
23:57Are you all right? No.
23:59Shoot the moon. Oh, bum cheeks.
24:01No!
24:05Tsunami! Cake tsunami!
24:07Now it's time to place the second sponge on top
24:10and repeat the process.
24:12Everyone all right? No, I'm having a mare.
24:15I'm a little worried I've used a bit too much of my lemon curd.
24:18I didn't put in a thing cos it was just liquid.
24:21Well, have a mighty fall, is all I can say.
24:24Are you piping borders now?
24:26Yeah, we don't want lemon curd going just anywhere it wants.
24:29There are times when we need borders.
24:31Right, Rishi. Right, Nigel.
24:33I'm going to do this as an executive decision.
24:36I put a toupee in.
24:38Colour around half the remaining buttercream yellow.
24:40Divide what you have left in half again.
24:42Colour one half orange, the other red.
24:44Wowee. Love these colours.
24:47Cover the top and sides of the cake
24:49with a smooth layer of yellow buttercream.
24:51What are you doing there? Are you enjoying this?
24:53No.
24:55I feel like an apprentice painter
24:57who has to kill 20 minutes before the van comes.
25:01When you see this kind of thing on TV,
25:03you think, why are you doing it like that?
25:05Why don't you just do it properly?
25:07I'm trying!
25:08Most of the buttercream is going to end up in my mouth.
25:11Why are you putting mustard on it? Stop!
25:13There's a fly on it.
25:15This is what you should do. No!
25:17You love it!
25:19Oh, for God's sake, get out of my life, man!
25:24That would have been a little crunchy treat for Paul.
25:27Bakers, you've got ten minutes left.
25:30Let's pipe. Pipe me!
25:32Pipe a shell border.
25:34I've never piped before.
25:36I don't even know what a shell border is.
25:38No, that's not a shell, is it?
25:40That's a slug, not a shell.
25:42Does it go like that? Yeah.
25:44She said precise and perfect, but I'm not precise and I'm not perfect.
25:48I'm too avant-garde for Caroline.
25:51Instructions are for fools.
25:53Don't fail at somebody else's plan.
25:56Succeed in your own.
25:58I ran out of orange icing.
26:00I wonder why. Shove it in your tongue?
26:03Right, so someone's been eating their own buttercream.
26:06This is going well, isn't it?
26:08Am I getting cocky?
26:10So, I've just tried to write the word laugh on top of it.
26:14L-A-F, we'll have to do.
26:16Bakers, you have five minutes left.
26:18What?!
26:20It's all upsided.
26:22I'll try and do a heart here, maybe.
26:24Oh! Beautiful.
26:26Nice bit. Semi-circle chains.
26:30Oh, my love, there's nothing I can do to help you now.
26:34Bakers, you've got one minute left.
26:37I think we should have this symbol around more.
26:42This is for all you failed, stressed-out bakers all over the country.
26:47Fly your own way.
26:49That is a cake.
26:51And that will do.
26:53Bakers, your time is up.
26:59Get rid of me!
27:01Get rid of me!
27:04I feel as though I may as well try and make a positive statement.
27:09Aw!
27:11It's really nice!
27:13Please bring your Lambeth cakes down to the gingham table.
27:19I'm fulling myself on that.
27:21Well done, bakers.
27:23Well done.
27:24Sorry to let the team down.
27:26I think there might be a clear winner.
27:31Welcome back into the tent, Paul Hollywood and Caroline,
27:35who's dressed as David Bowie in the 80s.
27:41What were we looking for?
27:43A three-layered sponge cake
27:45sandwiched with both buttercream and lemon curd.
27:48What makes it a Lambeth cake is the intricate piping.
27:52So shall we start eating?
27:54I quite like the look of this one.
27:56Especially if this person's never piped before. It's brilliant.
28:01Very, very light sponge.
28:03That tastes lovely.
28:05Could be a little bit sharper with that curd.
28:07And a little bit more in there would be nice.
28:09OK, moving on...
28:11This is an unusual form of piping.
28:13Yeah. Let's have a quick look inside.
28:16What?!
28:18Wow! It's actually got a paper.
28:23I can't taste any lemon in there.
28:25Can't taste anything. Do you think there is lemon?
28:27Can't taste anything is not what you want to...
28:30OK, let's move on to the next one.
28:32There is definitely some piping.
28:34Yeah, there's some skill with the piping bag, yeah.
28:37Maybe more paper.
28:39Paper again.
28:41What?!
28:42Take the paper off!
28:44It just tastes nicer without it, really.
28:47I haven't tasted the lemon, have you?
28:49No. I mean, it's neat, though. Ish.
28:54This has got a message.
28:56The leaning tower of Pisa. I think we may have...
28:59Yeah, more paper.
29:01What?
29:02Oh, look, you've got a lemon curd there.
29:04Oh, there is a lemon curd.
29:07Yeah, the flavour's OK, but the sponge is not quite there.
29:10It's a bit heavy.
29:12Paul and Caroline will now rank the Lambeth cakes from worst to first.
29:16OK, in fourth spot we have this one.
29:19Hello.
29:21Adam, it's gone a little bit awry with the shaping.
29:23How do you mean?
29:25Maybe it's the angle.
29:27In third place, this one.
29:29Whose is this?
29:31Tommy. Didn't quite get the icing that we were expecting at all.
29:35In second spot we have this one.
29:41Actually, Miriam, the sponge was really nice.
29:43Didn't find any lemon in there.
29:45And so, in first place...
29:50..you did beautiful piping.
29:52OK, bakers, well done. Have a rest.
29:55It's bright and early for the showstopper.
29:57Please come back.
29:59I'm more thrilled than I should be.
30:02I can't wait to tell my mum.
30:04Great work, lady. Thank you.
30:06I think something like this that raises money for Stand Up To Cancer
30:10is such a wonderful thing to be part of.
30:12Delighted to be able to do it.
30:20Hughie and I, we fell in love quite quickly.
30:23It felt very natural from day one.
30:26Within two years, he'd proposed.
30:29After we got married, we had Rory.
30:33Hughie was the most amazing father.
30:41He was like a really fun dad.
30:43Who can bounce the highest? Me.
30:46And it wasn't long before we began to think about having another baby.
30:51It felt like we had hit a stage in our lives
30:54where everything was going exactly according to plan.
31:00Hughie began to feel a constant ache in his hip.
31:06I remember really clearly driving him to the hospital.
31:09I waved him off and just presumed that he would be back
31:12within a couple of hours.
31:14I FaceTimed him and I could see that he was frightened.
31:17And he said, they're talking about cancer.
31:27Things felt very scary at that point.
31:30I was three or four months pregnant.
31:34We were facing quite significant surgery
31:36and then six rounds of chemotherapy.
31:40The doctors were very confident that it had been successful.
31:43Then Rafferty came along and it really felt like
31:46we had something so positive to focus on.
31:52So joyful. It was magical.
31:57Then he started to complain about the pain again.
32:05He became a sort of shell, I think.
32:09He couldn't do the things that he wanted to do with the children
32:13and be a father in the way that he wanted to be.
32:17All of the essence of him, all of the hope
32:22had been drained out of him.
32:28And then I just remember him saying,
32:31I'm not going to see the boys grow up.
32:33He just tried to give them as many memories as he could.
32:37Rory would come up and Hughie would read him a story.
32:42Yeah, that was...
32:44They were really special moments.
32:48I was really frightened about how to tell Rory what was going on.
32:54I said to him, the doctors can't do this.
32:58They can't do this.
33:00I said to him, the doctors can't make Daddy better.
33:04Do you know what that means?
33:06And he said, no.
33:08And I said, darling, it means that Daddy is going to die.
33:12And he just went, oh, but who's going to be my Daddy then?
33:19It's just impossible to think about
33:22what we've been through as a family
33:25and what we're still going through.
33:28Can I be Charlie?
33:30I try and talk about Hughie every day with the boys,
33:34and he recorded himself reading some bedtime stories.
33:38Rory loves rainbows.
33:40Rory loves rainbows.
33:42Rory loves rainbows.
33:44Rory loves rainbows.
33:46Rory loves rainbows.
33:48His Daddy always helps him find one after a storm.
33:52You know, we just have to get through this.
33:55Except it's not get through, cos it makes it sound like there's something,
33:59that there's another side of this, and it really isn't.
34:02It's...
34:04It's always going to be there with us,
34:07and we just mould ourselves around it.
34:11Almost one in two of us will get cancer in our lifetime.
34:15Help us fight back.
34:17To give £40, £30, £20 or £10 to support Stand Up To Cancer,
34:21text 403020 or 10 to 70404.
34:26Or to donate any amount online, go to channel4.com forward slash su2c.
34:32100% of the money you give will fund life-saving cancer research.
34:39Just one more challenge remains
34:41before Paul and Caroline decide who will be this week's star baker.
34:45So elegant. Thank you.
34:47Welcome back to the tent, bakers, for your final challenge.
34:50For your showstopper challenge, the judges would love you to make a pie trait.
34:54That's a portrait made out of a pie of your favourite celebrity hero.
34:59Oh, you're my favourite hero.
35:01Oh, Alison, that is so sweet.
35:03Am I yours? No.
35:05So your pie can be either savoury or sweet,
35:08and the lid of your pie must cover the majority of your filling.
35:11Now, the judges are looking for an uncanny likeness.
35:14So maybe choose a celebrity hero with a face like a pie.
35:18You have three hours. On your marks...
35:20Get set... Bake!
35:22Ah!
35:26Let's do this.
35:29I don't really do pastry. I tend to buy it.
35:32I'm not a pie girl.
35:34I never think to make one.
35:37For the showstoppers, we've asked the celebrity bakers to make pie traits.
35:41They've got to be absolutely recognisable as their celebrity hero.
35:45It's very difficult to choose one hero.
35:48I kind of want to do that.
35:50But also, they must look and taste delicious.
35:52So my flavours going in would be pecan and then pie.
35:57Now, the pie itself could be savoury or sweet.
36:00Obviously, it's savoury.
36:02But for me, it's all about that blend of beautiful filling
36:05with a gorgeous, crispy pastry.
36:07Nice and thin. If it's too thick, it'll look terrible and it will be raw.
36:11I'm making the dough.
36:14It's time to pulse.
36:16I'm hoping I will get at least one really delicious pie
36:20that I'll want to take home with me.
36:22So, fingers crossed.
36:27Morning, Tommy. Hi, Tommy.
36:29Hey, lads. You look busy. Yeah.
36:31I have a lot of breaks built into the recipe.
36:34And what's the recipe? Come on.
36:36So, I had a dream Bob Dylan came to me.
36:40He said, what are you doing on Bake Off?
36:42It's like he's in the tent.
36:46The recipe, it's a Bob Dylan pecan pie.
36:49Oh, wonderful.
36:51Tommy's freewheeling pecan pie will have an open top
36:54and he will be recreating Dylan's distinctive features
36:57with pastry sunglasses and a honeycomb harmonica.
37:01I mean, it sounds... Interesting.
37:03Yeah.
37:04I love pecans and maple syrup, I love.
37:07So, I'm hopeful.
37:08Ah, yeah, it'll be good.
37:09There'll be curly-whirlies and crunchies on it anyway.
37:12Good ingredients.
37:16This is my dough. That's still quite sticky.
37:20Tip out the dough and shape it.
37:22OK. Go on.
37:23A bit more flour, maybe. Is that what they do?
37:26I've seen this on telly before.
37:28This is the first time I've ever made dough.
37:31Secretly thrilled.
37:33Hello. Hey, fella.
37:35What do we love Bob Dylan so much?
37:37I think if you love words in any way, you're attracted.
37:40He was able to rhyme Buenos Aires with January.
37:46Have you ever tried writing something like that?
37:49Why is it so much stickier than it was at home, I wonder?
37:52Uh-oh.
37:54Morning, Adam.
37:55What kind of pie are you making?
37:57OK, so I'm making a cherry pie.
37:59This is Ridley Scott.
38:00The idea is for it to be a visual tribute to the film Alien,
38:05the scene in which a baby alien xenomorph
38:09bursts from the stomach of John Hurt.
38:14What are you going to cover that with, the pastry?
38:17Yeah, exactly. I'm going to construct the pastry around the banana.
38:22Using a banana for construction is risky business,
38:25so Adam hopes he won't alienate the judges
38:28from the classic taste profile,
38:30filling a shortcrust pastry shell with juicy cherries and cherry jam.
38:34I'm just worried that the banana might bake
38:37before the pastry is baked.
38:39Yeah, and then dissolve from the inside out.
38:41Yeah, fall apart from the banana.
38:43That's the big worry. I did test it.
38:45And how did it go? Third attempt was OK.
38:47Yeah. I like this idea. I like the flavours as well.
38:50Good luck. Thank you so much. Yeah.
38:53Offered the pastry into the tin.
38:55The mistake I was making was I was pressurising the pastry,
38:57and I should just be offering this.
39:00It's blind baking time.
39:02If you don't blind bake it, that cherry juice is just going to go
39:05right through the bottom and it's going to be a living nightmare.
39:09It stops the dreaded soggy bottom.
39:12As well as buttery crisp pastry surrounding their pies...
39:15It's time for some filling. Cherries and jam.
39:18..the judges will also be expecting the bakers
39:20to honour their heroes with fabulous flavours within.
39:24Some of it smells lovely.
39:26I'm making a sag paneer.
39:28My pie trace is Frida Kahlo.
39:30I've been obsessed with her since I was a teenager.
39:33She put women's experiences right at the forefront of her canvas,
39:36so I've always loved her.
39:38I love, you know, Mexican culture and cuisine,
39:40but obviously I also love my cuisines.
39:42It smells incredible. It does.
39:44Culture and cuisines collide in Mira's homage to Frida Kahlo.
39:48With a sag paneer surrounded by nigella seed
39:51and a garlic-infused shortcrust pastry featuring Frida's iconic image.
39:56So how are you going to produce those vibrant colours on the top?
39:59I'm going to be painting the pastry.
40:01I'm also going to make some separate ones,
40:03so there's a bit of a 3D effect, if I've got time.
40:05I tried it once and I really did run out of time.
40:07It's really hard, isn't it? It is, it is.
40:09Fingers crossed. Thank you. Thank you so much.
40:11Thank you. Thanks for the story.
40:15Bakers, you are halfway through.
40:18Oh, no!
40:20That isn't very good.
40:23That is not what I was hoping for from the blind bake.
40:26This is coming out now.
40:31I'm worried about this having sunk so low.
40:34All right, I'm not going to panic. Just carry on.
40:37While Adam and Mira hope their blind bakes escape a soggy bottom...
40:41Start with bum cheeks.
40:43..Rebecca's focus is on a much firmer one.
40:45Is it your bum?
40:47It's George Michael's bum, of course.
40:49George Michael.
40:51I'm doing a George Michael, peach pie.
40:53Is this after or before he crashed into Snappy Snaps?
40:56Yeah.
40:57So it was in Hampstead, near where I live,
40:59and someone put a plaque on the wall.
41:01Do you know what someone wrote underneath?
41:03Wham.
41:05That's so good, I wish I'd done that.
41:08On top of her pie of peaches, lime, honey and ginger,
41:11Rebecca is replicating George Michael's Faith music video look,
41:15with sugar pearls and pastry pockets.
41:18How are you colouring the blue and the black?
41:20I'm going to just play with shades.
41:22OK, so you're using an egg wash to create the different shades, then?
41:26Yeah. Are you? It's a good idea, that, yeah.
41:29If you put a tiny bit of salt in when you're using the whole egg,
41:32it breaks it up much more and then it's much easier to spread.
41:35Say that again. I think we've helped it off, yeah.
41:37It's all in the full egg. I'm not helping anymore.
41:40All right, OK, there we go. Thank you.
41:42Can you hear it? I'm getting tics from the judges.
41:44If you don't ask, Alison Hammond... Very true.
41:47..is brilliant in this business.
41:49Oh, blimey, this is difficult because the sides are so low.
41:54It's more of a tart than a pie, this thing.
41:57Half the nuts.
41:59What peach shape is best?
42:01Cos in a dream world, it'll be like bum cheats.
42:04I don't know how my mum actually did a full-time job
42:07and cooked a fresh Indian meal every night, but she did.
42:10OK, I think it's time now, though, to make a start on the alien.
42:15The race is on to hit the ovens.
42:17Hilly! Whoo!
42:19Excuse me for asking, is that Bob Dylan in pastry?
42:23The bakers must still find time to give their pies a life of their own.
42:27I just tried to map it out in my head.
42:29So, all the bum, dark.
42:32Does that look like a bum? That looks very beautifully bummy.
42:36I'm trying to create Friedrich in a little Mexican jungle.
42:39All right, now it's time to put a bit of texture in.
42:42It's not a race, it's just sort of, um...
42:47Do you actually believe in aliens at all?
42:50Do you know what? I actually do. Do you?
42:53Look at Noel Fielding. Oh, do you know what?
42:56I've thought it for quite a while that he might be from another planet.
43:01He's from somewhere special.
43:03Yeah, he's definitely somewhere special.
43:07Bakers, you have one hour left.
43:11HE HUMS
43:13Bit of ball work before it goes in the oven.
43:17The challenge is just to ensure that all this stuff doesn't just slide off.
43:22I am frightened about that.
43:24How long's it in for? It's in for an hour.
43:27HE SINGS
43:31Good luck. Good luck.
43:33The pie goes in for ten minutes at a very high heat,
43:36and then you bring the heat down and it stays there for half an hour.
43:39Then they're taken out to cool entirely.
43:42That's what I'm doing right now, cooling entirely.
43:45I must say, you're probably the most chilled out in the ten.
43:49Where does your calmness come from?
43:51Lack of preparation.
43:55Would you like this at school?
43:57No teacher ever came down to me and said,
43:59I just want to say that your lack of preparation is a delight to behold.
44:03I can imagine you saying that.
44:05Sir, it's just a bit of lack of preparation.
44:07If it survives the next ten minutes without just sliding off the banana,
44:11then I'm in business.
44:13But if it all just...
44:15then it'll be one of those moments on Bake Off
44:18where you see a middle-aged guy...
44:21crying.
44:25Bakers, you are half an hour away from the end.
44:29You are half an hour.
44:32You're half away from the end.
44:37So now I'm making his hair, Bob Dylan's hair.
44:40As the bakers prep their final decorations...
44:43George hung pearls on his jacket to sort of represent his sexuality
44:48cos he couldn't come out at the time.
44:50..they need to keep their eyes on their pies.
44:52It's rising up. Is it supposed to rise up?
44:56Really?
44:57A little underdone at the moment, so I've just wiped it off.
45:01The pockets are shrinking.
45:03They're shrinking so far away that the negative space is being revealed
45:06so it looks like his bum is see-through, in my mind.
45:11Yeah, I'm going to make more pockets.
45:13But while Rebecca has decided to bake separate pastry pockets
45:17to bolster George's bum...
45:19Oh, you... No, don't you do that!
45:21..Adam's banana alien skin...
45:24OK, it's nightmare scenario.
45:26..is slipping away.
45:28The pastry has fallen off. Let's get it out.
45:32Let's get it out for some emergency surgery.
45:35Damn you, this is bad.
45:38Oh... Adam!
45:41I've had a bit of a disaster. This is madness.
45:43Where's my... I need my jars.
45:45This is like working with Werner Herzog. What are you doing?
45:47This guy's not going to survive.
45:49I think he'll be fine once you put a bit of blood around it.
45:51He's a perfectionist. It's just got to stay on.
45:53He's gone through the void. If it all falls off...
45:57He's gone into another void. He's gone into a void of madness.
46:00Goodbye.
46:04Bakers, you've got 15 minutes left.
46:06No, er... Yeah.
46:08Not 15 minutes.
46:10Yeah!
46:12No, no, no.
46:14I don't know when I'm supposed to take it out. I'm a bit scared of that.
46:17I might take it out.
46:19It's going quite dark on the edge now.
46:22Whatever happens, it's got to come out in five minutes.
46:26Er...
46:30OK, all is not lost.
46:32Something that looks really great when you put it in the oven,
46:35as I've discovered, with the shrinkage of the pastry,
46:38people go, what's that?
46:40Things shrink.
46:42You men know that.
46:44Guys, if you're listening, always allow for shrinkage.
46:47Oh, no.
46:49Oh, no.
46:51My alien's drooping.
46:53It's drooping badly.
46:55Bakers, you've got five minutes left.
46:58Oh, you bugger.
47:00OK, here we go, people.
47:02I think it's underdone.
47:05Oh, my God, that looks great.
47:07Doesn't look like a bum at all.
47:11It's not really worked.
47:13Oh, God.
47:15I don't think it's safe to take her out of the tin.
47:17Can't go wrong at this stage.
47:19Come on.
47:21I'm afraid of breaking it.
47:23Come on.
47:25I just think it'll be stuck in the tin.
47:27The bum crack is very wide.
47:30So now it's a case of, do I...?
47:32Yeah, 3D.
47:34The alien's dying.
47:36The banana has liquefied.
47:39Adam, even though all the bananas are against you...
47:42It's just sliding off.
47:44You've got one minute left.
47:48Oh, Jesus, Mary Joseph, OK.
47:50I'm now in failure mode.
47:53Pearl's in the creme fraiche.
47:55Classic combo.
47:56Some sticky-up bits for the curls.
47:58I want to hide the cracks.
48:00You wouldn't necessarily think it was Bob Dylan.
48:04Oh, I'm sorry about your face, Freda.
48:06It's not an uncanny likeness, but it is uncanny.
48:09OK, bakers, your time is up.
48:14OK.
48:15It's not going to stand up, though, is it?
48:17Nope.
48:18He's had a bit too much to drink.
48:26I had this fantasy that Ridley Scott would watch
48:29and you would just go, wow, this is special
48:31and I need to direct a film with this guy.
48:33That would be awful!
48:36But I don't think that's going to happen now.
48:38I'm whispering sexy things to it.
48:40LAUGHTER
48:45This has been really funny. I've met really amazing people.
48:48And the whole time that's raised money for Stand Up To Cancer
48:51doesn't get better than that when it comes to being on the telly.
48:54Almost one in two of us will get cancer in our lifetime.
48:57Help us fight back.
48:59To give £40, £30, £20 or £10 to support Stand Up To Cancer,
49:03text 40 30 20 or 10 to 70404.
49:07Or to donate any amount online, go to channel4.com forward slash SU2C.
49:13100% of the money you give will fund life-saving cancer research.
49:23It's judgement time for the Baker's Celebrity Hero Pie Traits.
49:28Adam, would you like to bring up your showstopper, please?
49:33Oh!
49:38He wants to meet you.
49:43LAUGHTER
49:48So, you're looking at a cherry pie shortcrust pastry.
49:52Originally, the alien was going to look a bit more like an alien
49:56from the film Alien, but then all the pastry fell off in the oven.
50:00I've never seen anything quite like that.
50:06It's certainly been baked well. Yeah.
50:08I'm just going to move this... Move the old chap across.
50:11LAUGHTER
50:14Mm. That pastry is delicious. Oh!
50:16The pastry is nice, it's just there's not much filling in there.
50:19You need the pie to be much deeper.
50:21But overall, the flavour is nice, the cherry filling is delicious.
50:24Good effort, though. Thank you so much. Yeah, well done.
50:30So, it's a pecan pie of Bob Dylan.
50:33And the pastry, what kind of pastry? I'm not sure.
50:36LAUGHTER
50:38Let's have a look.
50:41It's a bit damp underneath. Yeah.
50:43It's called a soggy bottom. A soggy bottom. Mm.
50:45Oh! It's quite melt-in-the-mouth.
50:47This is really good pastry. Really good pastry. Yeah.
50:50I like the filling and I like the outside
50:52because the shell itself is beautifully short and buttery.
50:55If I'm honest, over the three challenges.
50:57I think there's been a massive improvement.
50:59Well done. Thank you very much, Tommy. Thank you.
51:01Woo! Well done.
51:04My fried Asago pie.
51:06It's shortcrust pastry with nigella seeds and garlic
51:10and spinach and paneer.
51:12The pie could have done with a little bit more colour.
51:14That's got a lovely filling in it. It really has. Looks great.
51:19Mm, I love the flavour in the pastry.
51:21The nigella seeds and then the butter comes through afterwards.
51:24Oh, good. I'm loving that filling.
51:26The blend of the spices.
51:28What would have been advisable was punch a few little holes in there
51:31to allow some of the steam to come out
51:33and that would have stayed a little bit crispier. Oh, yeah.
51:35But overall, well done. Thank you.
51:37Thank you. Well done.
51:43It's peach pie with honey, ginger and lime.
51:46And it wasn't possible to get it out of the tin, was it?
51:48Do you want to try? Ah, hello.
51:50Oh! Well done.
51:52I mean, I think it looks quite attractive, to be honest.
51:54Let's have a look inside.
51:56It's not too wet inside, is it? Thank you.
51:58I think the base is actually baked as well.
52:01Well, my bit's not very baked.
52:03Not baked consistently.
52:05But the filling tastes lovely. Does it?
52:07Perfect combination of ingredients. Really delicious.
52:09I think the flavour does taste good. Overall, I think the pastry's decent.
52:12You've done a decent job on that.
52:14I'm as surprised as you in poor Hollywood.
52:17Thank you. Thank you.
52:22I'm really proud of myself, actually.
52:24Being named Star Baker would mean a really funny thing to tell people.
52:28Today was my fourth attempt at that pie,
52:30and I definitely should have just stuck at three attempts.
52:33I'm kind of frightened by this new talent I've discovered.
52:36I'm alarmed by some of my secret powers.
52:39Star Baker would mean I'd be pretty insufferable in the kitchen.
52:43Anybody chats back to me, I'm just going to put the apron on and go,
52:46what?
52:53Almost one in two of us will get cancer in our lifetime.
52:56Help us fight back.
52:58To give £40, £30, £20 or £10 to support Stand Up To Cancer,
53:02text 40 30 20 or 10 to 70404.
53:06Or to donate any amount online, go to channel4.com forward slash SU2C.
53:11100% of the money you give will fund life-saving cancer research.
53:18Well, from what I saw, I thought we had very good showstoppers.
53:22I think they've done a great job.
53:24Certainly some did better than others, but what I will say is,
53:27Tommy's was edible.
53:28You were shocked? I was.
53:30And beautiful colour and thin.
53:32Great pastry.
53:33I thought they were all surprisingly good.
53:35Yeah, I do think Adam's was a bit of a flop.
53:37Such a shame.
53:38Which was disappointing, because the actual pastry was very good pastry.
53:42The only savoury part was Meera's.
53:44That was stunning to eat. Was it good?
53:46It's a shame about the pastry on the top not being as crispy as it could.
53:50What about Rebecca? She did quite well, I thought.
53:52Rebecca's flavours were delish.
53:54And that pastry looks nice.
53:55Just right, doesn't it?
53:56I think Rebecca and Meera both done well.
53:59So, Star Baker is between those guys, really.
54:02Oh, exciting.
54:03Don't write off my boy, Tommy.
54:04You're Tommy? Yeah.
54:06LAUGHTER
54:18Bakers, thank you.
54:20We've had a lovely time, haven't we?
54:22We have, we have, but we know why you're here.
54:24So, the winner of the Star Baker apron is...
54:32..Meera.
54:33CHEERING
54:38Oh, my God!
54:40This is so exciting.
54:41Congratulations. Thank you so much.
54:44I can't put it into words.
54:46This apron, it's never going to leave me.
54:49So thrilled.
54:50Babes, I tried it, it was like, oh, my God, it's so good.
54:53I think Meera did unbelievably well with her flavours,
54:56certainly on her signature and at Showstopper.
54:58They were absolutely delicious.
55:00Oh, deserved, deserved. Thank you so much.
55:02What an honour.
55:03I'm thrilled for her and she definitely deserves it
55:06and I'm more than happy to come a close second, as I've been told.
55:11Now that I think of it, I didn't see Meera actually baking.
55:15There was a lot of stuff that just seemed to be on her countertop
55:18without any preparation.
55:20So, the main takeaway was just a sense of injustice.
55:23I think it's wonderful that these celebrities will take time off
55:27to do something unexpected that's not within their normal way of life
55:31to raise money for Stand Up To Cancer.
55:37Do you fancy one of these Star Baker aprons,
55:39or maybe a mini one for the child in your life?
55:41What have you got to do, babes?
55:43Go to channel4.com forward slash SU2C.
55:46It's like a kite!
55:53Almost one in two of us will get cancer in our lifetime.
55:56Help us fight back.
55:58To give £40, £30, £20 or £10 to support Stand Up To Cancer,
56:02text 40 30 20 or 10 to 70404.
56:06Or to donate any amount online, go to channel4.com forward slash SU2C.
56:12100% of the money you give will fund life-saving cancer research.
56:18Next time...
56:19I'm in the zone.
56:20..four new celebrities brave the temp...
56:22Is that a fake tan you've got? No!
56:24..to take on a series of challenges...
56:27This has gone bad, man.
56:28I'm a mucky pup.
56:30..all in the name of Stand Up To Cancer.
56:32At any point I'm having a bad time, I go,
56:34oh, it's a cherry, though. I've not had one bit of fun.
56:36..who will rise to the top...
56:38Perfect!
56:39Does that taste good?
56:40It might give us the ten. Really? The ten?
56:42..and claim the star bakery...
56:44I'll be honest with you now, I shouldn't have come today, bro.
56:48Turned into a mess, bruv.