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00:00Alison, I'm so looking forward to today's episode.
00:02It's going to be like the Generation Game. I know.
00:05Introduce me. Well, we've got Scarlett and Stuart Douglas.
00:07Oh, what a beautiful couple.
00:08Oh, we're actually brother and sister.
00:11And at the end, we've got Rosie and Chris Ramsay.
00:13Do you know what? I can really see the family resemblance.
00:15I hope not. We're married.
00:17Maybe we should just introduce the show. Good idea.
00:20Welcome to The Great Stand Up To Cancer Bake Off.
00:23People will think we're a couple at this rate.
00:25We are a couple.
00:26Over the next five weeks...
00:28We're in the telly.
00:30..famous faces from the world of entertainment...
00:33Stiff Peaks, here we come.
00:34..broadcasting...
00:36Is that a fake tan you've got?
00:37No!
00:38..music...
00:39What would it mean to get one of those handshakes?
00:41I don't want it. You don't want it?
00:43..and comedy.
00:44If poor Hollywood gives me the handshake, that's great.
00:47If he moves in for a snog, even better.
00:49..will enter the world's most famous tent.
00:51Oh, no.
00:53How do you find doing a show where you're just yourself?
00:56I don't really like it.
00:58All in the name of Stand Up To Cancer.
01:01Has it gone a bit Pete Tong?
01:02What about this gives Pete Tong?
01:04Oh, yes!
01:05Each week...
01:06I've played Hamlet. It was easier than this.
01:08..four bakers will compete across three challenges...
01:11Yes!
01:12..aiming to impress new judge Caroline Walgrave.
01:15The buttercream has got little lumps of butter in it.
01:18Oh, thank you.
01:19That wasn't a huge compliment. No, oh, my bad, sorry.
01:22..and poor Hollywood...
01:23Yummy.
01:24..in the hopes of taking home the coveted Star Baker apron...
01:27Oh, lovely.
01:28..and raising as much dough as they can...
01:30Fingers crossed. ..for Stand Up To Cancer.
01:32Do you think you'll carry on baking after this?
01:34No. No.
01:35LAUGHTER
01:57This week's Stand Up To Cancer bakers are...
02:00Look at this.
02:01Can you believe we're entering THE tent?
02:03More of a marquee, let's be honest.
02:05..critically acclaimed stand-up comedian,
02:07television presenter and podcast co-host Chris Ramsey.
02:11I did a bit of baking at school when I was, like, 11
02:13and then probably not much until today, I think.
02:17Someone thinks I've got a tiny head.
02:20Chris's wife and fellow co-host of their award-winning podcast,
02:23author and television presenter Rosie Ramsey.
02:27Do you know what? Having my husband here, if he's at my table
02:30asking us loads of stuff, I'm going to lose my mind.
02:33Can I keep this apron at the end, yeah? I think so.
02:35Survivor of the I'm A Celebrity jungle,
02:38property expert and television presenter Scarlett Douglas.
02:42I am absolutely keeping everything crossed
02:45that I get a Hollywood handshake.
02:46Oh, have you all tied at the back?
02:48Yeah. Oh, God.
02:49And her TV co-presenter brother, property developer
02:52and former professional footballer Stuart Douglas.
02:56I don't want my sister to beat me.
02:58I will do anything to make sure that I finish above her.
03:02Good luck, everyone.
03:05Aw, welcome to the tent, bakers.
03:08And let's give a warm welcome to our new judge, Caroline Walgrave.
03:12Hi. Hi. Thank you.
03:14Aw, welcome. Excited? Yes.
03:17To be honest, I just thought Prue had forgotten her glasses again.
03:20LAUGHTER
03:23So, for today's signature bake,
03:26the judges would like you to make 12 scones.
03:29Your scones can be any shape, any flavour,
03:32and they can be sweet or savoury.
03:34Now, you can serve half of your scones with a filling.
03:37And the other half, you can do what you like with.
03:39You've got one hour and 15 minutes.
03:41On your marks... Get set...
03:43Bake!
03:45Ooh! No, no, no, no, no.
03:47You stay in your station, I'll stay in mine.
03:49We never cook together in the kitchen.
03:51Rosie, shh, I'm concentrating.
03:52For the signature challenge,
03:54I've been asked to make 12 scones.
03:56For me, the perfect scone has got a light crisp on the outside
03:59and beautifully soft on the inside.
04:01Oh, God.
04:02Scones are relatively easy to make,
04:04but there are things that can go wrong.
04:06If you add too much liquid, then they're not going to rise.
04:09And if you roll them out too thick,
04:12they rise beautifully and then flop over.
04:14I'm a scone girl, I say scone.
04:16But once these are all made up and I hand them out,
04:18they're going to be scone.
04:19Traditionally, clotted cream and jam go inside the scone.
04:22But what are these guys going to do? I have no idea.
04:25The only reason I'm doing this is because my wife told me to.
04:27I make a really good scone, I'll be honest.
04:29And if someone gets a handshake in there, it's going to shock me.
04:32Measure twice, cook once, is what a joiner says.
04:34I'm, like, measure three times, bake once.
04:39Good morning, Chris. Hi!
04:41Tell us all about your scones. What are you doing?
04:43So, I am doing banana scones
04:45with a cream cheese and biscuit spread frosting.
04:48Is that bad? You scratched your head. I don't like this.
04:50There's a lot of things going on in that.
04:52Aiming to satisfy any sweet tooth,
04:54Chris is flavouring his scones with ripe bananas
04:57and serving them with a generous portion of rich cream cheese icing.
05:02Have you made these ones before? Yes, I made them at home.
05:04And did they work? Yeah.
05:05My mother-in-law said they were too sickly,
05:07but then inhaled one faster than I've ever seen someone eat one.
05:11What shape is a scone? Scone shape.
05:13Scone shape. Yeah.
05:15I considered banana shape, but, honestly, they just look like turds.
05:19I couldn't serve you 12 turds, Paul. I couldn't do it, man.
05:21I don't know. You still might.
05:25Good luck, Chris. Thank you very much.
05:27Good luck. Bye. You're going to be fine.
05:29God, that was intense. Oh, my word.
05:31You slagged my mam off.
05:32No, I said your mam slags off the scones
05:34and then proceeded to inhale it, as she always does.
05:36Oh, yeah, that too. Oh, too sweet for me, that.
05:39Do you know what's ridiculous?
05:40He woke me up at half past three in the morning snoring
05:42and I didn't get back to sleep.
05:44I do a thing that only Rosie can hear called tennis snoring.
05:47It's horrid. So, when I'm asleep, I hope the mic can pick this up.
05:52HE SNORES
05:54HE SNORES
05:56What do you do? It's horrible.
05:58You sit in a big, tall chair like the umpire, going,
06:01I've had no sleep.
06:03All four of the bakers have opted to make sweet scones over savoury ones.
06:07So, I am making a cranberry and walnut scone.
06:11Whilst the others are trying more adventurous flavours...
06:14So, I have the stem ginger here, just to get that flavour going.
06:18..Rosie is keeping things closer to home.
06:21My mum said cranberry and walnut scones are nice,
06:23and I went, oh, they're in Trinia, and I went, all right, then.
06:26So, then I've done it, and I made them, and they were all right.
06:29In an effort to impress the judges with a trusted family favourite,
06:33Rosie's scones will incorporate dried fruit and nut pieces.
06:37She's serving them with a Chantilly cream and a classic raspberry jam.
06:41Have you practised this?
06:43I've made it once at home, yeah, and they went all right.
06:46All right? Yeah.
06:47Chris said it was like eating mashed potatoes.
06:49Oh, maybe he was trying to be competitive.
06:51Are you kidding me?
06:53You said they were like mashed potatoes.
06:55Oh, yeah, I could only have six of them.
06:57They were horrible.
06:59Good luck, Rosie. Thank you so much.
07:01Thanks. Thanks, guys.
07:03Bye-bye. Bye.
07:05Butter is in.
07:07We now mix until it feels like fine crumbs.
07:11I feel like I'd be one of those, like, TV chefs.
07:13Some dark rum going in there.
07:15I feel as though I'm totally using just random measurements now.
07:19Good morning. Good morning.
07:21Tell us about your scones.
07:23I am making, like, a Jamaican ginger slash rum cake scone.
07:27Being of Jamaican heritage, and my dad loves, like,
07:29Jamaican ginger cake, so I figured it'll be a homage to him.
07:33Bringing a dash of the Caribbean to the tent,
07:36Scarlett's flavouring her scones with a punchy rum
07:38and spicy but sweet ginger.
07:40To add to the holiday feel,
07:42she'll be serving them with a tropical jam and a rum chantilly cream.
07:46Well, best of luck. Thank you.
07:48Good luck. Thank you very much. I'm going to need it.
07:50Just have to beat him. That's all I need to do.
07:53And, I mean, it looks like it's going to be easy.
07:56To make a perfect scone,
07:58the bakers need a light hand when forming the dough.
08:01The recipe says to, like, mix it but don't overmix it,
08:04and it's like everything with baking is just so vague.
08:07Underworked and the scones won't hold their shape.
08:11Whereas overworking can lead to the scones feeling dense and tough.
08:15You know, I hate scones,
08:17so I'm making a sticky toffee pudding version,
08:21because I love sticky toffee pudding.
08:23Hoping to win the judges over with the flavours of his favourite dessert,
08:27Stuart's sticky toffee pudding scones will feature chopped toffee pieces
08:31with an assortment of fruits and nuts.
08:33Moving away from tradition,
08:35Stuart is serving his scones with a caramel sauce
08:38and a rum chantilly cream as a nod to his Caribbean heritage.
08:42Have you ever had these flavours before on a scone?
08:44Not this flavour, no. You've invented something.
08:46Yeah, well, hopefully it's nice. I'll put it in my next book.
08:49You've got a deal there.
08:50Are you just going to flatten them or are you going to roll them?
08:53We have things called rolling pins, which are...
08:55Oh, no, we don't need rolling pins for scones.
08:57What are you rolling your dough out with if you're not using a rolling pin?
09:00I'm not rolling. What do you mean? Don't worry about me.
09:03I am feeling the pressure, you know.
09:05I'm really feeling time constraints, man.
09:07Oh, shoot, they are flaky.
09:09What can I do?
09:10I definitely threw in a few extra ingredients,
09:12which I'm kind of regretting now,
09:14because it is a little bit wetter than it should be.
09:16How is yours, Stuart? Perfect.
09:18Is it? Mine's a little bit better.
09:20Don't touch...
09:23You goddamn piece of...
09:29Bakers, you are halfway through.
09:31That's upset. Let's put them in.
09:34With their scones in the oven...
09:36Right, Tana?
09:37How long do they have to be in the oven for?
09:39Again, so big.
09:4150 minutes or until Risen and Gordon on top.
09:43So, 50 minutes or until they're done.
09:45..the bakers can turn their attention...
09:47I am moving on to my jam now.
09:49..to delicious fillings.
09:51So, rather than jam, I'm having a caramel sauce,
09:54and then I plan on making a whipped cream with a dash of dark rum.
09:58I know for a fact I chose rum before he chose rum.
10:01This is a cream cheese frosting.
10:03This is the money shot.
10:05This could go wrong, couldn't it?
10:07I'm just going to back off just a little bit.
10:11Woo! It should be it.
10:13There you go. It's like Narnia.
10:15There's quite a lot coming out of that bowl,
10:17but I think that should be fine.
10:21Because these look like they're done.
10:23Oh, no! They look like weird volcanoes.
10:27They look dreadful.
10:29I think I need some help. These are a nightmare.
10:31They're getting on, can you, then? Come on.
10:34Stuart? Yeah? What else have you got to do?
10:36Well, I've got to try and save some of these things that have fallen all over.
10:39Have they? Let me see, cos you were laughing at mine.
10:42It's like a loon tarpizzo. Oh, my, let me see this.
10:45This is what happens when you don't roll your day.
10:47I don't feel so bad about mine now.
10:49I'm not being funny. I'm looking at your scales here.
10:52They're really good.
10:54That one looks well juicy in the middle.
10:56I hope I win. Do you?
10:58Do you? You don't want him to win?
11:00No, like, if he wins, he would wake us up with his apron on,
11:03he would have it in my face, so I don't want him to win.
11:05Would he? Would he be wearing it, like, naked around the house?
11:08Oh, God. Nobody wants to see that.
11:11How weird.
11:15I brought you a present. Oh, thanks, Noel.
11:17It's so beautiful.
11:19Bakers, you have 15 minutes left.
11:22I'm going to stop these, I think. They're coming out.
11:24Right, let's check that they're done.
11:26Stuart, do you want to have a little look at that?
11:28They look gorgeous.
11:30They don't look very nice. Yeah, right.
11:32Hater!
11:34I like these cos they're drunk.
11:36Yeah, these ones are probably a bit too high.
11:38I quite like the way they look, actually.
11:40Do you know what? Often those ones are the tastiest ones.
11:43Nah, it's underdone, that.
11:45Hot, hot, though. Good, I'm happy with them. I'm happy.
11:48Look at the state of these compared to yours, man.
11:50Why are you going 160? It says!
11:53No, that's too low. Turn it up.
11:55I'm dragging on 190 for a bit.
11:57They need another five minutes.
11:59What? Why am I helping you?
12:01Cos I... What's happening over here?
12:03We're a dynasty!
12:04Bakers, you have ten minutes.
12:08Just a little bit quicker.
12:10Stuart, why don't you use your actual electric whisk?
12:12I'm old school. I whisk by hand.
12:14I'm loving this energy between you two.
12:16Has it always been like this at home? Always.
12:18So, I've got two brothers.
12:20They used to call me Five Head, they used to call me the Michelin Man
12:24cos I'd be legs. Five Head? What does that even mean?
12:26Instead of it being a forehead, it was a Five Head cos it's that much bigger.
12:31That's good.
12:32Bakers, you have five minutes left.
12:35You can do a lot in five minutes, guys.
12:37Yeah, come on, let's go and do it.
12:41What goes first, jam or cream?
12:43I'm doing three cream jam and then three jam cream.
12:47That's a good idea. I will copy that idea.
12:50Which bit goes with what? Oh, Jesus, Rosie, man, for God's sake.
12:53This is a friggin' nightmare.
12:55I have an extra four scones, just in case.
12:58Stuart should have taken that.
13:00No, mine are fine. No, Stuart, they're not fine.
13:02Why are you so fine about me? Why about yourself?
13:05Bakers, you've got one minute left.
13:07OK, well, that is not what I wanted to hear.
13:10Oh, no, the jam is now jamming, y'all.
13:12Disaster!
13:14Calm down.
13:16I think mine's going to be a bit sweet altogether.
13:19I've got mixed feelings about these.
13:21Oh, that is a mess.
13:23This one isn't so good.
13:24Bakers, your time... No, don't say it!
13:27..is up.
13:29Please step away from your beautiful scones.
13:34You've got banana fingers.
13:36Good? Oh, yeah, so good.
13:39That was emotional. It was so intense.
13:43That's upsetting how good they look.
13:45I'm used to cooking at home with two little boys running around.
13:48That was really calm. You all right?
13:50My one's over there.
13:51How wild is that? Oh, they look so nice.
13:54I tell you what, these are some bad boy scones.
13:57There are a lot of people who are close to me
13:59that have been affected by cancer.
14:01We need to raise awareness.
14:03We all need to come together to try to eradicate it
14:06because it affects so many lives.
14:08Almost one in two of us will get cancer in our lifetime.
14:11Help us fight back.
14:13To give £40, £30, £20 or £10 to support Stand Up To Cancer,
14:18text 403020 or 10 to 70404.
14:22Or to donate any amount online, go to channel4.com forward slash su2c.
14:28100% of the money you give will fund life-saving cancer research.
14:38It's time for the baker's scones
14:40to face the judgement of Paul and Caroline.
14:43Hi, Scarlet. Hello, Scarlet.
14:49So, I have gone for a Jamaican ginger scone
14:54with a nice rum cream and a rum pineapple and mango jam.
14:58Yes, Scarlet! Right?
15:00Well, I think you've got a nice shine on the top
15:03where you have egg washed and the size I quite like as well.
15:06OK, that's good. And the height is good, isn't it? Yeah.
15:09And we've got to remember there's rum inside these.
15:12There's rum everywhere. Yeah.
15:15I actually think they're baked well.
15:17They're quite hard on the outside and soft inside, aren't they?
15:20I love the ginger in there. I think the ginger works really well
15:23and the rum comes through beautifully in all the elements.
15:26I think it's a really good scone. Thank you!
15:28The taste is really good.
15:30Absolutely delicious. Well done.
15:32Oh, thank you very much.
15:34I thought you were going to go for the handshake,
15:36then you were just dusting off your hands.
15:38Oh!
15:40Good luck.
15:43Thank you!
15:51They look like scones.
15:53My only issue is you needed a rolling pin to roll them out
15:56so they're all the same height.
15:58They do look quite clumsy.
16:01I really like the taste of scones.
16:03I really do, I think they're fantastic.
16:05It's a little bit overworked, the dough itself,
16:07but overall I love the flavour.
16:09And I do like the rum level in that as well.
16:11Much nicer than I was expecting.
16:13It's got a very good aftertaste as well.
16:15That's what I was hoping for.
16:17Oh, were you? You were looking for that, were you?
16:19I was looking for that. Thank you.
16:21Well done, man. Well done.
16:24At least they taste better than they look.
16:33I have to say, I think they look wonderful.
16:35It's such a generous look. Thank you. It's fantastic.
16:38I like the size, they're a good proportion.
16:40I do like the look of them. Thanks.
16:42Right.
16:47I think you've got the flavour, I think you've got the look.
16:50You haven't got the texture because you overworked that too much.
16:53Right. And that's why it's a little bit tough.
16:56They're a bit solid inside. OK.
16:58But the appearance looks terrific. Thank you.
17:01Well done. Thank you.
17:03Thanks. Cheers.
17:11That's the perfect scone.
17:13But... That is a beautifully proportioned scone.
17:16Really? It's exactly right.
17:18Really? Yeah.
17:20The appearance is absolutely brilliant.
17:22Gosh, look at that.
17:27Oh, this is tense.
17:29They're so soft inside, the bake's good.
17:31And the banana's not too powerful.
17:33We'll take that.
17:34Oh!
17:36Don't make me angry.
17:38Fair play.
17:40Wow. Shut up, man!
17:42I...
17:47Oh, you're right, they are toughers.
17:50Oh, I'll tell you what.
17:54Honestly, I'm in total shock.
17:57I don't care what happens for the rest of the show,
18:00I'm really happy with that.
18:02Rosie's fuming, which makes it even better.
18:05It doesn't cook. He's never baked in his life.
18:07I don't think Paul actually understands
18:09how much that's going to affect my life.
18:11Listen, I didn't get a handshake, but I didn't get that either.
18:14And my sister did. So, for me, that's a win.
18:17I have zero idea on what this technical's going to be.
18:20Whatever it is, I'm just going to pray.
18:24Whilst the bakers were allowed to prepare for their signature bake,
18:27the technical challenge is a complete mystery.
18:31Hello, bakers. It's time for your technical challenge,
18:34which today has been set for you
18:36by the Prince of Pudding, Paul Hollywood.
18:38So, Paul, have you got any words of advice for our lovely bakers?
18:41You won't get a second chance with these.
18:43It's all about precision and the finish.
18:46As always, this challenge is judged blind.
18:49So, Paul and Caroline, you can leave the tent, thank you.
18:52OK, so, Paul would like you to bake a batch of 12 pieces
18:57OK, so, Paul would like you to bake a batch
19:00of 12 perfectly shaped chocolate fingers.
19:03Oh!
19:04These should consist of a thin shortbread biscuit finger
19:08dipped in chocolate.
19:09Now, the judges are looking for neatness and precision.
19:13So, Chris, can you tuck your shirt in, please, man?
19:17If you don't mind.
19:18You have an hour and 45 minutes.
19:20On your marks...
19:22Get set...
19:23Bake!
19:24Come on, then.
19:25Ta-da!
19:26How are you all feeling about this?
19:28Devastated. It's all downhill for me from here.
19:30Right, so we are in the same boat?
19:32Yeah, yeah, yeah.
19:33Right.
19:34How hard can it be?
19:37So, it's chocolate fingers.
19:39Tell me why you chose this challenge.
19:41So, I grew up with these things and these are absolutely delicious.
19:45I have such sort of happy memories of chocolate fingers,
19:48don't you, as a child, sucking the chocolate?
19:50Yeah, absolutely.
19:51Where do you think they might go wrong?
19:53The shortbread is being short,
19:55so it's a case of bringing it together, enough to bind together,
19:59but not too much,
20:00because if they overmix this, it will whip it up too much.
20:03You place these on a baking tray, it might look OK,
20:05but straightaway they'll flatten out.
20:07Now, we haven't given them a baking time.
20:10If I'm honest, I'd probably prefer to have it overbaked than underbaked,
20:13because you want a little bit of...
20:15Oh, yes, I hate it when it goes soggy.
20:17Yeah, we've got them beautifully coated
20:19and we want a nice snap on that shortbread.
20:22Mmm.
20:23There's a bit of purchase to that shortbread,
20:25so it's got a lovely break to it in the mouth.
20:27It's crumbly, but it's all held together beautifully with that chocolate.
20:31I suppose they're quite simple to make, really,
20:33so they should do quite well. Agreed.
20:35But these are celebrity bakers, so don't hold your breath.
20:37All right.
20:40It is all to play for right now in the technical room.
20:42Chris is the person that I'm mainly worried about,
20:44cos he got the handshake.
20:45I thought he was joking. Well, you kind of left him hanging.
20:47Cos I thought he was joking!
20:48I thought he was joking!
20:49I was like, he's going to give us a one-of-them or a one-of-them,
20:52and I was like, I'm not going to have it.
20:54Jesus Christ!
20:56OK, so let's just go from the top down.
20:58Beat the butter, sugar and vanilla together for one minute
21:00until soft and creamy but not aerated.
21:02The bakers must be gentle when mixing their ingredients.
21:06Happy days.
21:07I think that is creamy enough.
21:09If the bakers over-cream their butter and sugar...
21:12This doesn't like it when you put another thing in.
21:14..they will add too much air to the mix.
21:16Oh!
21:17And this will cause the shortbread to spread when baked.
21:20With the mixer on low, add the flour and salt
21:22and mix until completely combined and you have a fairly dry dough.
21:25Fairly dry dough.
21:27I think I'm happy enough with that.
21:29Bring the dough together in a ball.
21:31I don't want to overwork the dough,
21:33cos I feel like that's what I did last time.
21:35Hey, look at that, look at that.
21:37Nice!
21:38Roll the dough out to a neat 12cm by 10cm rectangle,
21:41which is one centimetre thick.
21:43God almighty, it's like a maths exam.
21:45Oh, he's actually got a rolling pin out this time.
21:47You could have used that with your scone.
21:49Worst thing they could have done is put measurements on here for me.
21:52I'm so anal when it comes to stuff like this.
21:55This looks like a bit of toast, doesn't it?
21:57And it says it's got to be 10cm by 12, so do I cut bits off?
22:00Why aren't you asking your best friend, eh?
22:02Mr Cheeky Cheeky.
22:04Green is not a nice colour on you.
22:06Chill the dough in the fridge for 30 minutes.
22:0830 minutes, what the Christ?!
22:10Right, so we've just got to wait now.
22:12How's it going, how's it looking?
22:14Oh, that looks quite thick.
22:16One centimetre.
22:17I think mine might be too thin.
22:19One centimetre.
22:20Uh-oh.
22:21Well, how's your one?
22:23Is yours, like, about...?
22:25Yours is about three millimetres.
22:28So I am just over half a centimetre.
22:32That's a scarlet special right there.
22:34It's going to be great, guys.
22:38I'm really uneasy about the fact
22:40that it feels like I've got a bit of downtime
22:42and I'm trying to read ahead.
22:44Melt the chocolate and sat over a pan of gently simmering water.
22:47Oh, it's beautiful.
22:48We love a bit of chocolate.
22:50Noel loves a bit of chocolate, that's why I'm here.
22:55Brilliant, absolutely brilliant.
22:57Just brilliant, just great work.
23:01Bakers, you are halfway through.
23:05I need a sharp knife.
23:07Slice the dough into 12 fingers,
23:09each measuring 12 centimetres long and one centimetre wide.
23:12That's awful.
23:13Hey, Scarlet, how's it going?
23:15Hey, I like that!
23:16See what I did there?
23:17I like that, I like that.
23:18Is it going good?
23:19Yes, it wasn't because I realised
23:21that it wasn't actually thick enough,
23:23but now I'm going to double them up.
23:25So when you bite into the finger, you've got, like, a double layer.
23:28That's how I'm rectifying my mistake.
23:30I'm going to enjoy this.
23:33SHE BLEEPS
23:34Why is that one shorter?
23:36That's awful.
23:37Bakers, you've got half an hour left.
23:39I'm absolutely terrified to put these in here.
23:42Judging when the shortbread fingers are baked
23:44is key to the success of this challenge.
23:46All right, they're in, they're in, they're in. Four.
23:48Number six is infuriatingly vague.
23:51Bake.
23:52Ten to 15 minutes, and I'm just going to keep an eye on it.
23:55Overbaked, and they could be burnt and bitter to taste.
23:58I'm not feeling confident.
24:00Underbaked, and they would fall apart when dipped in the chocolate.
24:04Hypothetical question. Yes.
24:06If you were, say, making something at home, in the oven,
24:10and it was, like, biscuit-based,
24:12how long would you have it in the oven for?
24:14About three and a half hours.
24:24I think I need a bit longer in mine.
24:27They look like long, uncooked chips.
24:30Why have mine gone absolutely crap?
24:33Oh, they've gone a little bit wide, haven't they? Yeah.
24:38They might meant to be like that. No, they're not meant to be like that.
24:41When have you ever eaten chocolate fingers that look like that?
24:44They're just absolutely rubbish.
24:46Bakers, you have 15 minutes left.
24:49Ooh, that's terrifying.
24:51Now my heart is going boom, boom, boom.
24:53Time running out, so I'm going to have to take them out.
24:58I'm very, very, very happy with these.
25:00They won't look very good, but I think they're going to taste really nice.
25:04They're absolutely rubbish, but I know that if I didn't get them out now,
25:07there would be no time, so if they're underdone, they're underdone.
25:10I'm happy with the bake. I've got to get them cool, though.
25:12I've still got to try and get this chocolate on them.
25:15Stuart, this is the cooling technique I'm going with,
25:17cos we are running out of time.
25:19Number nine, using the dipping fork,
25:21dip the biscuit fingers in the melted chocolate
25:23and then chill in the freezer for five minutes until set.
25:26Just drop them in.
25:27That's the best way of doing it, I think.
25:29I just think it's easier than using forks.
25:31I'm trying to be very careful.
25:33I feel like I could end up rushing this and I could break them.
25:36I'm going for the stack, but I've got to try and find the right ones
25:39that match the right ones.
25:41At the moment, my enemy is time, not my sister.
25:44Sugar.
25:45Oh, I've had a breakage.
25:47Oh, shoot.
25:48I'm just going absolute rave now.
25:50I've brought the last one!
25:52This is so goddamn tense.
25:54Bakers, you have five minutes.
25:56Five minutes till the chocolate fingers.
25:59I need to get them in the freezer ASAP.
26:011, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
26:04I've ruined the freezer. I'm really sorry.
26:06Absolute disaster.
26:09Bakers, you've got one minute left.
26:11No!
26:12One minute?!
26:13Let's get those chocolate fingers on the plates, guys!
26:16Do not drop them.
26:18Are you kidding me?
26:19Mine are stuck to the thing.
26:20Mine are f***ing stuck as well.
26:22Oh, no!
26:23Oh, it's stuck on there.
26:25Oh, I can't get it off.
26:26I actually can't do it.
26:28No, look, they're all breaking.
26:31They're not chilled enough.
26:33Mine look like skinny little s***.
26:35We gave it our best shot, eh?
26:42OK, bakers, your time is up.
26:45Please bring your choccy fingers
26:47and place them behind your photographs.
26:49Yours look so good, I'm so angry.
26:52Let me see yours, Scarlett.
26:54Oh, no, they look good!
26:55I'm excited.
26:56Put the ones that haven't broke next to them.
26:58They're all broke!
26:59What a state of the man!
27:00Mr Hankey, the Christmas poo.
27:05It's the moment of truth for the bakers.
27:08Judges Paul and Caroline are expecting
27:1012 identical and neatly coated chocolate fingers.
27:14OK, we'll start with this one.
27:16These are actually not bad.
27:18I mean, perfect size all the way down.
27:20Only one broke.
27:21Yeah.
27:25The biscuit's good.
27:27It's nicely lightly coated so it's not too thick
27:30and the biscuit flavour is fantastic.
27:32And it's reasonably tiny.
27:33Reasonably neat, yeah.
27:34OK, moving on to number two.
27:36The shape is good overall.
27:40Oh, it looks like a sandwich.
27:42I think maybe the biscuits were a bit thin
27:44so they were sandwiched together, but I think it's great.
27:47Yeah, might have invented something there.
27:49OK.
27:50They're unusual looking.
27:51I think unusual's a good name.
27:53They're like your fingers, Paul.
27:55THEY LAUGH
27:56They are.
27:57It's too crumbly, the biscuit, so it's fallen apart.
27:59So what it's done in the oven, it's flattened out all the way along.
28:02If you're marking like a teacher, you put See Me on it.
28:05Moving on to this one.
28:06I mean, these are fairly neat, but they look like twigs.
28:08And a few broken.
28:09Yeah.
28:10Struggling, I think, with putting the chocolate on,
28:12but at least they're set.
28:15That one's unusual.
28:16It's a bit soft, the biscuit.
28:18It's not quite cooked, is it?
28:19No snap to that at all.
28:20You see, I think when you look at it, that's definitely the worst now.
28:23Yeah.
28:24The judges must now rank the bakers' chocolate fingers
28:26from worst to best.
28:28And in fourth place, we have this one.
28:32That's me, yeah.
28:33We thought they were a bit flat and misshapen and a bit...
28:35Yeah, I don't know what happened.
28:37I cut them properly and everything, but I put them in the oven
28:39and they just went...
28:41And in third, we have this one, whose is this?
28:43Rosie.
28:44They were slightly underbaked and a bit crumbly.
28:46And in second place, we have this.
28:50They're good.
28:51Just tell me, why did you sandwich your biscuits together?
28:53I doubled up because they were definitely too thin.
28:56And in first place, we have this one.
28:59Yay!
29:00Stuart.
29:01These are pretty good, actually.
29:02You had a good snap on the biscuit and a good layer of chocolate.
29:05That was luck, but well done.
29:08I came second, which is great, but second place is first loser,
29:11especially as Stuart beat me.
29:12Oh, I'm never going to live this down.
29:14What a turnaround, eh?
29:15On the top to the bottom, only way is up now,
29:17so all to play for tomorrow.
29:19This is for Stand Up To Cancer,
29:21and it's to hopefully raise loads of money for people who need it.
29:24I lost my grandda and my auntie to cancer,
29:29so the more money that we can raise by doing this, it'd be amazing.
29:37He was just a really easy baby, easy toddler.
29:42Loved life.
29:43Everyone who'd come across Harry loves Harry.
29:46I live in Bristol with my mum and my dad.
29:48I have a younger sister called Hannah, who's at Exeter Uni.
29:52He was loving his apprenticeship, loving his work, doing really well.
29:56You were nominated for this Director's Choice Award earlier this year
29:59based on how you've conducted yourself,
30:01and you're just an inspiration to me and so many others.
30:05I felt like I was getting somewhere,
30:07and I just felt like I was finally in my place.
30:12One of the managers who he worked with took them out for a meal.
30:16And I just thought to myself, something told me in my head,
30:19like, I need to be home.
30:21And then all of a sudden, I just blacked out,
30:24and that was the last I can remember.
30:28I found Harry in his bedroom in a massive seizure,
30:32so I screamed to my husband to call 999,
30:35and then we were taken into hospital, and they ushered me through,
30:39and then Harry was just laid on the bed
30:41in an induced coma with ET tubes down.
30:44I've been nursing for 35 years.
30:47Finding him in that state in his bed, I felt I messed up.
30:52And I know deep down it won't change anything,
30:55but you still feel that guilt.
30:59At this point, I had been in a coma for three weeks,
31:03so when I first opened my eyes, it was shocking.
31:06He couldn't talk. You could see he had fear on his face.
31:11Then they did another MRI scan, and that's when they found
31:15there was actually two brain tumours on the left side of my head.
31:25And he stood up and then he just looked at me and he said,
31:29have I got cancer?
31:31And I said, yeah.
31:33And then he cried.
31:36Like, I remember having to go through radiotherapy,
31:39chemotherapy at the same time.
31:42I would be bed-bound, I would be feeling so sick, so unwell,
31:46cos I just thought, this is going to be the end of my life.
31:50We got called back in, and they said, we need to see you.
31:53And he was told that there's another tumour growing,
31:57and more at the top, and it's growing down.
32:01I knew...
32:04..I was going to lose my son at some point.
32:07And that's when I got told it's terminal.
32:10I just went into a room and I just started crying, tearing up.
32:14And we come home...
32:17..he said, Mum, am I going to be here for Christmas?
32:21And I couldn't answer, because I didn't know.
32:26I just want to plan my funeral,
32:28because I don't want my parents to have to do it.
32:32They're suffering enough as it is.
32:34It must be terrible for them.
32:38Go into that woodlands place, see where he's going to be.
32:43I know it's hard for you, but it's just so peaceful here.
32:47It really is beautiful.
32:49I really like that the trees will grow up,
32:52I've chosen the cherry tree,
32:54and it'll be a nice place for you guys to visit.
33:00We're in a situation where we're cherishing every single moment.
33:04Everything we do now as a family is so precious.
33:09And our family is a family of four.
33:11Not three.
33:14No matter what you have in life,
33:16you've got to remember that you've got a family.
33:19No matter what you have in life,
33:21you've just got to make the most out of it.
33:24You really have. Do things for others as well.
33:27He's such a good boy, he's such a good person.
33:30He just does not deserve this.
33:36Almost one in two of us will get cancer in our lifetime.
33:39Help us fight back.
33:41To give £40, £30, £20 or £10 to support Stand Up To Cancer,
33:45text 403020 or 10 to 70404.
33:50Or to donate any amount online, go to channel4.com forward slash su2c.
33:56100% of the money you give will fund life-saving cancer research.
34:06I think I'm really enjoying the dynamics of this family affair,
34:09but out on the baking field, they are out for this for themselves.
34:13Caroline, as new judge, what do you think of the standard?
34:16Well, I thought it was surprisingly high.
34:18I watched them doing their baking.
34:20I was particularly worried about Stuart's scones
34:22because they were very small in diameter and hugely high.
34:25And they had to fall over, there was nothing else they could do.
34:28But he made them look quite nice.
34:30So who is he heading for star baker?
34:32The scones were pretty good overall. Chris's were amazing.
34:35You're a bit of a sucker for banana, though, aren't you?
34:37I am, yeah. And I'm not a sucker for banana.
34:39No. And I really loved it.
34:41I think he fluked that. Yeah.
34:43He totally fluked it! Yeah, yeah.
34:45I felt really sorry for Rosie cos I think she's a really good baker.
34:48Not that good, cos Chris's got a handshake.
34:50She was absolutely fuming. Did you see her throw something at him?
34:53The thing is, in the technical,
34:55it was Scarlett and Stuart that were really close
34:57because their chocolate fingers were actually very similar.
35:00It came down to neatness.
35:02I actually think, overall, Stuart's in a stronger position. Is he?
35:05And then Scarlett and Chris are together,
35:07so when it comes to showstopper, they've got it all to play for.
35:11Just one challenge remains...
35:13Oh, here we go.
35:14..before Paul and Caroline decide which of the bakers
35:17will win the coveted Star Baker apron.
35:20Welcome back to the tent, bakers.
35:22It's so lovely to see that you're all still talking to each other.
35:25Now, today, the judges would love you to make a cake
35:29that is based on your career highlight.
35:32Now, obviously, we know what your career highlight is,
35:35but we can't have four cakes of you meeting me and Noel,
35:37do you know what I mean? Yeah.
35:40The judges would love your cake to have at least two layers
35:44and for it to be highly decorated.
35:46The flavours and the fillings are entirely up to you.
35:49You have three hours. On your marks...
35:51Get set... Bake!
35:55Rosie, Chris, good luck. Good luck.
35:57Good luck, good luck, good luck, good luck!
35:59It's the showstopper for our celebrity bakers
36:01and they've got to make a cake to celebrate their career highlight.
36:05Now, the secret is choosing a robust cake.
36:08A cake that works beautifully well,
36:10but you want a bit of strength to that sponge to be able to build it up.
36:13This is my ground cinnamon.
36:15We want these cakes to taste really delicious,
36:18but what they mustn't do is go over the top
36:20and introduce too many flavours.
36:22I've been at the top, I've been at the bottom.
36:24To be honest with you, top felt better.
36:26I just want to have a nice time.
36:28I have high hopes that they're going to be brilliant.
36:33Good morning, Scarlett. Good morning. Hi, Scarlett.
36:35Tell us all about your showstopper.
36:37I was going with a palm tree for the time that I went into the jungle,
36:40so I was able to get me out of here. Yeah, you were great.
36:43I loved every minute of it.
36:44So I thought I'd bring the jungle to all of you.
36:47Scarlett is making two types of sponge
36:49to recreate the lush canopy of the jungle campsite.
36:53She's sculpting palm leaves from a matcha-flavoured sponge,
36:56iced with green buttercream,
36:58whilst her chocolate cake trunk will be complete
37:01with some delicacies from Down Under.
37:03I'm going to put throughout some bugs.
37:07So I've got some mealworms here.
37:09I've got some buffalo worms here. They are real.
37:11Tastes like Rice Krispies. Do you want to try one? Yeah.
37:14OK. This is the one time I'm so glad I'm not a judge.
37:17What's it like, Caroline?
37:18I think it's sort of a salty, slightly spiced Rice Krispie.
37:21I mean, I'm sort of looking forward to it,
37:23cos we've never had anything quite like it in a tent before.
37:25So there's an element of curiosity there,
37:27but we all know what happened with the cat.
37:29Well, I think you're going to be pleasantly surprised.
37:31OK. Lovely. Thank you. Good luck.
37:33Thank you. I'm going to need it. Bye. Bye.
37:36Let's just say the judges weren't as excited about my cake
37:40as I was hoping they would be.
37:42I actually went to Australia when she was there,
37:45and the funny thing was, I was in the hotel eating steak,
37:48the food was great, and I was watching my sister eating bugs,
37:51and I was like, how has this worked out?
37:54First on the baker's to-do list is make the all-important sponge.
37:58This is just a basic vanilla sponge recipe,
38:00but with some cocoa powder.
38:02Whilst Rosie, Chris and Scarlett have opted to keep things simple...
38:06Soft dropping consistency.
38:09And that is a soft drop.
38:11..Stuart has chosen different foundations.
38:14I'm making a carrot cake today because I love carrot cake.
38:18It's my favourite cake, but it's a carrot cake that's going to be a house.
38:22And the reason it's a house is because my sister and I,
38:25we make property shows together,
38:27and for me, that's a real highlight of my career,
38:30so this is an ode to that.
38:32Keeping it in the family, Stuart is constructing his house
38:35with four layers of warmly spiced carrot cake,
38:38flavoured with dried fruit and chopped nuts,
38:41held together with cream cheese icing, fondant brickwork
38:44and biscuit roof tiles.
38:46Carrot cake's so moist, it's going to be quite hard to actually cut.
38:49Which is why I'm at the moment just trying to dry out some of the carrots.
38:53It's not the sound of this.
38:55Carrot cake's my favourite taste.
38:57Oh, no, that's pressure now.
38:59While Stuart hopes his house will be up to standard...
39:02At the moment, it's going OK, but if you come back in half an hour,
39:05I might be sweating and panicking.
39:07..Rosie's showstopper celebrates the time she brought the house down.
39:11My career highlight is when we performed at the O2 Arena two years ago
39:17and I got to sing on stage.
39:19Chris took a photo and I'm recreating that today.
39:23Hoping to hit the high notes for Paul and Caroline,
39:26layered chocolate sponges coated in a fondant
39:29with a shimmering gold leaf spotlight
39:31will form the stage Rosie performed on,
39:34whilst cupcakes coated in dark chocolate ganache
39:37and decorated with white sprinkles
39:39will depict the flashing lights of the crowd.
39:42Are you nervous?
39:43Weirdly not, actually. I'm more nervous for this.
39:46It sounds absolutely brilliant. There's a lot to do.
39:49There is a lot to do. There is a lot to do.
39:51Good luck, Rosie.
39:54They think that I'm doing quite a lot, it's quite ambitious,
39:56but that's fine.
39:57Who are you most scared of, Paul or Caroline?
40:00Do you know what, Caroline is so lovely,
40:02but I think if she switches, game over.
40:05Bit like Noel, once he switches, turns into a goblin.
40:11Across the tent...
40:12It's a little bit awkward today because me and Rosie,
40:15we've got the same career highlight.
40:17..another baker is sharing Rosie's limelight.
40:20Morning, Chris. Hey, hello. Hello. It's all right.
40:22Tell us about your cake.
40:23Well, I am making like a Madeira fondant-covered
40:26almost birthday cake.
40:27It's my favourite kind of cake.
40:28I went through a phase of buying one a week.
40:30Did you? Yes. It was a low point.
40:32So is this the highlight, is your birthday?
40:34No, the career highlight is when me and Rosie
40:37were the first podcast to play the O2 Arena.
40:39So that's our Guinness record
40:41for the biggest live podcast ticket sales ever.
40:44Hoping to impress the judges with a classic,
40:47Chris's Madeira cake will be filled with raspberry jam
40:50and vanilla buttercream.
40:51He will recreate the detail of the certificate
40:53with fondant icing and edible pens.
40:56It does sound like the classic birthday cake, especially Madeira.
40:59But honestly, if it's nice, just have a little bit
41:01cos I will take it home. Yeah, no worries.
41:03Excellent. Thanks, Chris.
41:04Thank you very much, guys. Thank you.
41:06That was a lot less intense than yesterday.
41:08That was really nice.
41:09I remember last night I was lying in bed and Paul turned to us
41:12and he said,
41:13I'm going to be much nicer tomorrow, Chris.
41:15And I said, no problem.
41:16And he gave us a little kiss on the forehead
41:18and we both went to sleep.
41:20I mean, that's quite a lot, isn't it?
41:22It's quite a lot of bugs, I don't even want to taste my own cake.
41:26For the bakers to ensure their cakes are baked to perfection...
41:30Get in, lads!
41:31..timing is key.
41:33I actually don't know how long this cake takes to bake
41:36and I'm putting all four cakes in the oven at the same time.
41:39Overbaked cakes will be dry and unpleasant to eat.
41:42That's that done.
41:43If they're underbaked,
41:44their showstoppers could collapse when it comes to shaping them.
41:47They're going to be a bit wonky, I think,
41:49but I've just about fit them in.
41:51I am making my cupcake mixture.
41:55I don't want to say that, but I feel like we've got enough time.
41:58Whilst Rosie and Scarlett hope to beat the clock
42:00as they move on to their second cake mixtures...
42:03Hoo-hoo-hoo-hoo!
42:05..the boys are already trying to master their fillings.
42:08I am making my raspberry jam.
42:10Now, when I practised this at home, it was a unmitigated disaster.
42:14I've never made buttercream before.
42:16I don't have a clue what consistency is supposed to be.
42:19Do you feel like there's pressure on you at the moment?
42:21All I want to do is not have a total disaster.
42:23They were both disgusted with me biscuit tasting.
42:25I know.
42:26His exact words, he didn't catch on camera,
42:28he walked out the cake and he went,
42:30from my handshake to that.
42:32That's a really good impression. He was raging.
42:36Bakers, you are halfway through.
42:39Now it's the moment of truth.
42:41Judging when their cakes are baked is vital.
42:43I'll just quickly put me tiny, tiny little gloves on.
42:46Take them out too soon and the bakers risk an underbaked centre.
42:50Oh, boo-yah, that is cooked.
42:53It feels very moist, but it looks all right on the skewer.
42:56But more time in the oven means less time for cooling.
42:59It's still wet, nowhere near cooked.
43:01Which will make shaping and decorating problematic.
43:04It's a very wobbly, wobbly cake.
43:06We're looking good.
43:08I'm going to get them out and put them on the rack.
43:10But first of all, I'm going to do my cupcakes.
43:14Get it in, get it in, get it in!
43:17Right, timer.
43:21They're in.
43:25Look at that. That is really good.
43:27How have you got it so big?
43:29I pushed the ruler in really far.
43:31That's class, that's lush.
43:33Lush and class, there he is.
43:35Yeah!
43:40It's not too bad.
43:41That's pretty... That's not too bad.
43:43That's pretty good, right? Yeah.
43:44You know what's hiding in there?
43:46We've got mealworms, we've got crickets,
43:48and we've got buffalo worms. Which one would you rather try?
43:50None of them.
43:51It's my worst nightmare.
43:53That's why I won't go on Uncelebrity.
43:55No? Absolutely not. Not for you?
43:57No, not in a million years. OK.
44:00Bakers, you have one hour left.
44:03OK, my cake should be done.
44:05Is it done?
44:06They look nice. I'm going to give them five more minutes.
44:09You're not going to be anywhere near ready.
44:11I will, I will. Trust me.
44:13All righty, then.
44:14This is my chocolate ganache.
44:17Oh, shit.
44:20You get that?!
44:22God's sake!
44:24Have you tried those bugs? Yeah.
44:25Go on, then, let me try one. Face your fear and just go for it.
44:28Oh!
44:29It's actually quite nice. See?
44:31The aftertaste isn't the best.
44:36Bakers, you've got half an hour left.
44:38I've got loads to do.
44:39I'm going to concentrate on getting this decorated now.
44:42These cakes are coming out, whether they're ready or not.
44:45I'm just doing a self-portrait, cos I'm a star.
44:48So I need to now cut this in half, layer it up,
44:51and start decorating this part.
44:53I'm actually very happy with that, but I need them to cool down,
44:56and I've still got to try and make this look presentable.
44:59I've left you a mess, I'm so sorry.
45:01I literally feel like I could lick the hole of that.
45:03Look at this. I feel like you've really picked up your game today.
45:06Do you just want to come ahead of him?
45:08Have you seen his cake? It's amazing.
45:10You've got a natural talent for singing, though. I do enjoy that.
45:13What do you like about it? Is it therapy?
45:15I sometimes love to just have, like, a shout.
45:17Go on, go for it now. Let it go. Do you want me to look at you or look away?
45:20Do what you want. OK. Ready?
45:22HE SINGS
45:25You know you make me want to shout
45:27Throw my hands up and shout
45:29Come on now, don't forget to say you will
45:31Shout, shout, shout, shout
45:33Oh, my God, you've got the voice!
45:35Say you will now, baby, say you will
45:38Come on, come on, say you will
45:44Bakers, you have ten minutes left.
45:46Oh, no, go away, Alison!
45:48This will be the first and last time that I build a house in ten minutes.
45:51Hopefully it won't fall down.
45:53Because the cake is looking so good, the fondant could ruin it all.
45:57I'm not very good at the corners, so I'm just sort of tucking it in.
46:00Last one. No, no, no, no, no, no.
46:03Serious work, this.
46:06So this is the audience. When you're on stage, all you can see is black.
46:09My cake is still roasting hot.
46:11I still have to do my palms.
46:13I don't know if I'm going to have enough time to do that.
46:16If a plaster rendered the house like this, I would sack him on the spot.
46:20Ah, it's already crumbling.
46:22Bakers, I hate to tell you this, but you have five minutes left.
46:25Five minutes, OK, OK.
46:27So I'm going to do some little balls of white to represent camera phones.
46:31Let's get Chris. Yeah, let's get Chris.
46:36Never done this before in my life. Let's see how this goes.
46:39Come on, stick on, stick on.
46:41I'm not a great speller at the best of times, but this is mad pressure for spelling.
46:44This is not how the piping was supposed to look.
46:46The tutorial made it look super easy.
46:48This house has got subsidence, but it's a crooked house full of love.
46:51Bakers, you have one minute left.
46:54Oh, shoot. I need the sofa arms, I thank God.
46:57Most importantly, I need to get my bugs.
47:03This does not look like the O2, I tell you that much.
47:06I think that's the best I can do.
47:11I need to stick me in.
47:12Bakers, your time is up.
47:15That's as much as I'm doing.
47:17Please step away from your bakes.
47:19Oh, it was all right. I think it went quite well.
47:22If one of us wins, we can share it.
47:25Yeah. Of course. Of course.
47:27I don't know if I want to impress the judges as much as I just don't want
47:30to let them down as much as I did with me biscuits.
47:33I was just striving for simplistic and hopefully really tasty.
47:37I didn't have enough time to make it look as neat as I really wanted it to be.
47:40I wanted to, like, present the best cake house, and it's not that.
47:43I just hope they're baked enough to taste good.
47:45Oh!
47:47That looks class.
47:49That's wonderful. What cake is that?
47:51So, as much as it's a fun day, we always have to remember why we're here.
47:56I lost my godmother, at the moment my auntie,
47:59my dad's sister's going through chemotherapy.
48:01It's horrible when you see how people feel
48:03when they find out it's something that they have,
48:05but that's why doing something like this can at least make them smile
48:08whilst raising money, and that's what this is all about.
48:11Almost one in two of us will get cancer in our lifetime.
48:14Help us fight back.
48:15To give £40, £30, £20 or £10 to support Stand Up To Cancer,
48:20text 40 30 20 or 10 to 70404.
48:24Or to donate any amount online, go to channel4.com forward slash SU2C.
48:30100% of the money you give will fund life-saving cancer research.
48:35The baker's career highlights in cake
48:38will now be judged by Paul and Caroline.
48:41We have to remain impartial in this process.
48:43Chris, would you like to bring up your masterpiece?
48:46LAUGHTER
48:56Chris, tell us all about your showstopper.
48:58So, this is a medieval cake.
49:01I've made two cakes in my life, that's the second one.
49:03It's the biggest cake I've ever made and I've never done fondant before.
49:06It is neat and I like what you've done with the world record bit on here.
49:10Thanks.
49:11I would have liked to have seen some proper writing on here.
49:13That ruins it a little bit.
49:15Take it off and throw it away, Paul, honestly, I trust you.
49:17Just sling it, yeah, there you go.
49:18That looks nice.
49:19There it is.
49:21Oh, thanks, Paul.
49:22Oh, that looks nice.
49:23God, the cake looks good, though.
49:25Really? Oh, wow, thank you.
49:28It's a really good cake.
49:30I love it.
49:31Norway!
49:32The sponge is so light and the buttercream and the jam
49:35is just about right, the balance between the two.
49:37It's delicious.
49:38It's really impressive.
49:39Thank you very much.
49:40You can take it home now.
49:41Thank you so much, guys, thank you.
49:43If you could just keep the camera off me while I eat it over there, yeah?
49:46Do you think I'm baking with them kids ever again?
49:50I think the set-up is fantastic.
49:53I think the bottom cake looks a bit thin in a funny sort of way.
49:59It's rich.
50:01It's pretty rich. Yeah.
50:06Great.
50:08I'm going to say, I'm really proud of you, mate.
50:10I'm really proud of you.
50:11I'm proud of you.
50:12I'm going to say, I'm really proud of you.
50:14I'm proud of you.
50:15I'm proud of you.
50:16I'm proud of you.
50:17It's a tiny bit dry, the bottom cake, I think.
50:22Overall, I love the flavour of the chocolate cake.
50:25It really comes through nicely.
50:27I might have a quick look at the... The audience.
50:29Is that the same cake mixture? Yeah.
50:34Very good. That's my mouth black now for the next... I know, sorry.
50:37..three weeks.
50:39Don't choke. Don't choke trying my cake.
50:42Oh, if she made the cake that killed Paul Hollywood,
50:44I would be so happy.
50:47But overall, fantastic job, Rosie, thank you.
50:50Thank you so much. Thank you.
50:52Oh, I'll talk back later.
50:54Oh, thanks, Alison.
51:01For me, it does look a little bit wobbly. Yes.
51:04But I like the idea.
51:05I'm longing to taste it cos I like carrot cake so much.
51:08That's literally all carrot cake.
51:10That's impressive.
51:12My God, that does look nice.
51:14It's actually still warm. Is it still warm?
51:16It is hot. Is it really still?
51:18It's like a pudding. It's a pudding, exactly what I was going to say.
51:21Is it a nice pudding? Flavours are wonderful.
51:24The spice levels mixed with the pecan and the fruit
51:26is a great blend together.
51:28I think you created a very nice cake there.
51:30But because it's still warm, the whole thing's beginning to move.
51:33But overall, I think you've done a decent job.
51:35The taste is absolutely delicious.
51:37Exactly the right number of spices.
51:39Thank you very much. Thank you.
51:41Well done, guys.
51:45Amazing-looking palm tree. Thank you.
51:47It's a great design. I think what you've done is incredible.
51:50I'm excited to see you eating some bugs.
51:52Yummy! Look at that. There's a lot of icing.
51:58Hmm. It's nice.
52:00It's a nice chocolate cake.
52:02The chocolate icing is a bit grainy.
52:04I thought it added to the texture of the bark of the trunk, you know?
52:07Yeah, but you've also got bugs in there as well,
52:09which I've got one at the moment chewing away.
52:11How is it? It might be Fred.
52:14I've never seen you cut such a small slice for yourself.
52:17You're not sure about this? No.
52:20Yeah, get it in there, Paul. Go on. Stuff it in.
52:23I'm not a massive fan of matcha.
52:25Matcha will naturally give you quite a dryness on the mouth,
52:28and that, with the fact that it's slightly overbaked,
52:31made it even drier.
52:32Overall, I love the design.
52:34Flavour of the matcha, not keen on.
52:36But the other cake is a really nice cake.
52:39Thank you very much. You're very welcome.
52:42Do you know what? I am so proud of myself and my cake.
52:45If it was based on how the showstopper looks,
52:48I've done enough and I've won this hands down.
52:50However, based on all the other challenges, I haven't done it.
52:54I have to be realistic.
52:55Do you know what? That went really well.
52:57Paul of Hollywood definitely said the words, I love it.
52:59I'm going to wrap that bad boy up in foil, take it home,
53:02me and the kids are going to spend a week eating that.
53:04I'm happy as hell.
53:05I am ecstatic right now.
53:07They like the taste of my cake.
53:09I would love to win now. I'm in it to win it. I've gone hard.
53:12If I go home with that title, Scarlett is going to hate me.
53:16Almost one in two of us will get cancer in our lifetime.
53:19Help us fight back.
53:21To give £40, £30, £20 or £10 to support Stand Up To Cancer,
53:26text 40 30 20 or 10 to 70404.
53:30Or to donate any amount online, go to channel4.com forward slash su2c.
53:36100% of the money you give will fund life-saving cancer research.
53:44Well, that was a pretty good showstopper.
53:46Yeah, it was. I think most people had the good flavours.
53:49Say most, I mean, I wouldn't want to bring Scarlett into that.
53:53Bugsy Malone.
53:54Talking of Scarlett, it looked incredible, though, didn't it?
53:57Shows how much looks can be deceiving.
53:59What about her brother, then?
54:00It looks like a ramshackle barn that you see in a field.
54:03Or a witch's house in the fairy tale.
54:05That was definitely not what he was going for!
54:08But the flavour is out of this world and the texture is delicious.
54:12And then on the other hand, you have Chris, who did an amazing cake.
54:15If you're looking at the perfect sponge, you look at Chris's.
54:18He said he got the recipe from my book.
54:20Oh, wow!
54:21We all know that's not true!
54:23What about Rosie, though? Because I feel like...
54:25No, I like the flavour of that. Rosie's a good baker.
54:28It was a lovely flavour.
54:29But the cake wasn't quite good enough.
54:31So, what's it going to be? Who's in the front line for Star Baker?
54:34I think the guys are.
54:35Really? It's all about the men?
54:37I know, it's very sad.
54:38I'm good!
54:52Bakers, we just want to thank you so much for giving up your time
54:55for our great stand-up to cancer bake-off.
54:57You did such a good job.
54:59But there can only be one winner.
55:01Now, the winner of the great British bake-off,
55:05stand-up to cancer, Star Baker apron...
55:08And this was very close, I have to say.
55:11But the winner is...
55:16..Chris.
55:17Hey!
55:18APPLAUSE
55:22Oh, my God!
55:25Who saw that coming?
55:27I am absolutely buzzing.
55:29I am buzzing!
55:31You know, beginning of a new career, end of a marriage.
55:36Chris won Star Baker because he did get a handshake, Chris.
55:39His scones were perfect, and actually so was his showstopper.
55:42The flavour of that cake was almost shot boss.
55:45Incredible.
55:46We're all winners, right?
55:47Yes, but I can only see one person wearing an apron.
55:51It was a very close competition between him and Stuart,
55:54because I don't think I've ever tasted
55:56quite such a delicious carrot cake.
55:58But it did look a bit wonky.
56:00I have got to ask, what was it that pipped it between the two of them?
56:04Turn them cameras off! Turn the cameras off!
56:06LAUGHTER
56:10Stuart should have won!
56:12Babes, how cool are these new Star Baker aprons?
56:15Look at all the stars, it's so cool!
56:17We've got a gingham bucket!
56:19Never mind the additional features, why is mine so small?
56:22What's this for, a hobbit?
56:23No, this one is for the kids.
56:25What kids? Our kids?
56:27Oh, what you like!
56:28If you fancy one of these Star Baker aprons,
56:30all you've got to do is go to channel4.com forward slash su2c.
56:36Almost one in two of us will get cancer in our lifetime.
56:39Help us fight back.
56:41To give £40, £30, £20 or £10 to support Stand Up To Cancer,
56:45text 40 30 20 or 10 to 70404.
56:50Or to donate any amount online, go to channel4.com forward slash su2c.
56:56100% of the money you give will fund life-saving cancer research.
57:02Next time, four more celebrities enter the tent.
57:05Let's do this.
57:06I'm scared, I'm scared!
57:08All in the name of Stand Up To Cancer.
57:11Who are you?
57:12Who am I?
57:13You're like a baker.
57:14They go crazy for cupcakes.
57:16In the signature.
57:18Getting a flap of the technical.
57:20Flapjacks don't like them.
57:21What a mess.
57:22Before getting romantic in the showstopper.
57:25Goddammit!
57:26Has it gone a bit pique-tongue?
57:28What about this gets pique-tongue?
57:48Stand Up To Cancer
57:50www.standuptocancer.org