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good night. There will be scoots here

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and this is episode

4:17

eight, Forgotten Bakes. Holy

4:19

cow. Collection five,

4:22

Forgotten Bakes. And you know, this last

4:24

week was not easy. You're saying goodbye

4:27

to Jan. And

4:29

we'll go through my notes here and then go

4:31

to the tape. It starts

4:33

off with Noll and Sue. He

4:35

says I totally nailed it baking,

4:39

but he forgot to bake in the oven, which is kind

4:41

of the pun. And

4:44

then he says I forgot the bath was running,

4:46

which reminds me of that bath sub story I've

4:49

told a few times on the podcast. And

4:52

then we go into the kind of teaser,

4:54

don't leak a technical

4:57

talking heads, final

5:01

five quarterfinals, a harder,

5:04

consistent three good bakes.

5:08

Fog horn. That can't be right.

5:10

Fog. Is there

5:12

anything with two G's in

5:14

here? Classic creations. That's our

5:16

first alliteration. Oh, forgotten

5:19

classic creations. That has

5:22

two G's forgotten, maybe.

5:25

Proom Paul, double question mark.

5:28

Farmwork versus

5:31

tin miners. I know it's

5:34

tin miners. I don't know if it was farm

5:36

workers. Clanger?

5:40

Clanger? Clanger. It's a weird name. Uh,

5:42

suits. And then

5:45

I put is a bird suet the

5:47

same thing? Suet

5:52

replaces butter and lard. Try

5:54

not to overwork it. Mediterranean

5:58

medley. Medley. Medley,

6:02

everything, West Coast Medley.

6:04

Is there something but Medley,

6:07

right? Medley and melody

6:09

are two different words.

6:12

That's not on my notes, that's just my brain

6:14

was popping in here. What

6:17

sort of pastry brew says Sandy

6:19

and Kate and

6:23

not soil my hands? Liam,

6:27

short flaky pastry,

6:30

but robust pizza topping.

6:35

Take a set on Paul's face.

6:39

Oh, pizza topping, like take out, and

6:42

he uses it on dip, oh, Paul's face

6:44

on dipping sauce. Is he even proves like,

6:46

what? But

6:49

Noel does say, yeah, they dip in, there's

6:52

dipping sauces with pizza. I

6:54

mean, in high school, my friend Kurt, he was

6:57

the first person I know that dipped, he

7:00

would dip his slice in blue cheese.

7:05

Wet filling, stress,

7:07

good luck. Wallace to like, I

7:09

like that. They use that, it's

7:11

a word we don't get use

7:13

of. And Wallace, because

7:15

of Wallace, Scooter's

7:18

trying to pronounce a word. The

7:20

show moves on. Wallace

7:23

to Sophie, your

7:26

Sophia, Char Sue, confident,

7:30

yeah, taking every week

7:32

as it comes though. Kate

7:36

Burrito, beacon? Burrito,

7:39

beacon, banana, apple. Her,

7:43

oh, being burrito, I think, clanger

7:47

with banana and apple is a dessert.

7:49

So a clanger is like a pastry,

7:53

a bit like a roll, brilliant

7:56

idea, like from my understanding,

7:59

I haven't done any research. but just from what I

8:01

picked up the episode, a bit

8:03

like a little bit longer. I'm trying to use

8:06

like a, like a, like a, um,

8:08

not that different than burrito, but it's

8:10

a baked pastry, bigger

8:13

than an empanada and

8:15

a different shape than an empanada or a,

8:17

what's the thing called, a calzone, but long,

8:21

long, you know, long tube, but like

8:23

two-thirds would be savory for your lunch

8:25

and one-third would be your desserts. And

8:29

it was like robust in the sense, the

8:31

way Paul was talking about it, that you could pull

8:33

it out of your, you know, when you're eating lunch,

8:35

you could just eat it like a sandwich. But

8:39

I do realize how important, historically,

8:41

desserts were for lunches. And I

8:43

don't know if this is just

8:45

in the UK, another place I

8:48

haven't gone deep on, but you

8:50

know, between school, school lunch desserts

8:52

and working

8:54

class desserts here, this is cool

8:57

stuff to learn. I mean, have

8:59

a dessert. Why do people, what, what, like,

9:01

uh, cause they had a dessert. I

9:04

mean, what better thing to look forward to during your

9:06

workday. Uh, let's

9:08

see, Steven sticks to it, uh,

9:10

rolling up. So he's, oh, to

9:13

the one-third sweet, two-thirds savory. Oh,

9:16

don't look back and clang her

9:18

from oasis, gas, even somebody gas

9:20

when no made that joke. Uh,

9:23

all the gem, all the gear, no idea.

9:26

Uh, rolling

9:28

up slashes to differentiate sweet

9:30

and savory half an hour

9:33

left. Uh, not

9:35

going to leak, don't leak. People are very

9:37

concerned about the leakage. 15 minutes,

9:40

Stacy afraid to look. Everyone

9:43

else at their oven's watching. Big

9:45

music. Eight minutes on the clock.

9:48

Stacy has a leak. Uh,

9:51

Liam dipping sauces in Steven,

9:54

214 degrees. Kate,

9:56

no baking. Lots of

9:58

leakage. One

10:01

more minute. Out they come.

10:04

Not pretty, frowns. Liam

10:07

O.M.G. Hot syrup,

10:10

how bake? La-la-vosh.

10:14

Make versus make. Hot

10:18

syrup, how bake? Lava

10:21

versus make. Kate drops a clang

10:23

around the floor. End

10:26

of challenge. Actual disaster.

10:30

Or absolute disaster. Kate, the

10:32

judge, incomes. Looks a bit

10:34

of a mess. Which

10:37

Earl pastry tough? Not

10:41

cooked. Needs more sesame

10:43

time. Rice. Oh,

10:46

all you get. Sweet

10:49

like proper good.

10:51

Oh, so her sweet thing was really good

10:53

though. It was like a rice pudding, I

10:55

think. Liam,

10:58

uniformity. Great color. Looks

11:01

good. Paul, fake feed, sandy, which

11:03

she doesn't like, of course. So

11:06

good on flavor. So delicate.

11:10

De-del-less-as. Flavor's

11:12

good balance. So remember

11:15

that. This is

11:17

a very, Liam did very well. Sophie,

11:20

lovely color. Love the pog. Love

11:22

the pog. Love the peg. Robust.

11:27

Oh, the

11:29

pig. She did pig decorations for

11:32

the savory side. Little thick. Soy

11:34

flavor. Not much else. A bit

11:36

dry. A bit of a shame.

11:40

Steven. Not robust

11:42

to carry. His

11:44

was a little bit different shaped too,

11:46

but Paul said he couldn't hold it

11:48

like a sandwich. Very

11:51

good. Moist to tender.

11:53

Flavor proper. Pudding delicious.

11:56

Just curing shape. Stacy

12:00

Blueprint Enterprise. That's

12:03

not what that says. Stacy,

12:05

blooming explains. Pastry,

12:08

Nico, nice and

12:10

flaky, lovely. Oh,

12:14

blueberry explosion, that's what that

12:16

says. Nice and crisp, good

12:19

texture. She gets a Hollywood

12:21

handshake from it. Even though

12:23

she was worried about her leakage, she nailed

12:25

it. And we

12:27

got some talking heads about clangers, pink

12:29

mouse, I said, what does that mean?

12:33

Like somebody says, the only thing I think

12:35

of a clanger is a pink mouse. Rain

12:37

and thunder, lots of rain outside. Next

12:40

up, they're supposed to make

12:43

a classic terrain or something,

12:45

all about purpose, rum nikki,

12:48

all about precision

12:51

maybe Paul says. Classic

12:54

take, I don't know. They're

12:56

supposed to make something called a rum nikki. Sook

12:58

short crust beige rum

13:01

butter. It's a

13:03

bake, forgotten bake obviously. Cumberland

13:06

bun, nikki, nah, didn't know what

13:08

that is. So no one has

13:10

even heard of this thing. Now

13:13

it does sound really good and the alcohol bakes

13:15

off, so it's something I was like, I could

13:17

eat that. Tart

13:19

fruit, it's a fruit tart,

13:21

warm mass, rum is king.

13:25

55 minute bacon spoon, about to

13:27

make, oh, a spoon and

13:29

bowl to make butter, that's it. So

13:32

they use dry fruit, standard

13:34

tarts, 50

13:36

milliliters of rum, but no way

13:39

to measure it, so everybody's guesstimating.

13:42

Short crust, crust pastry, so

13:45

you're supposed to use nice, light rubbing

13:47

action. Filling,

13:50

livid tin plus butter,

13:53

liquid, oh, I

13:55

don't know what that says, but butter on

13:57

the top, the fruit and rum and butter.

13:59

butter and then the

14:02

pie it's a pie is a

14:04

pie actually a lined tin filling

14:06

lined tin to the edges

14:08

of the tin it has a lattice pie

14:11

though so the alcohol steams off

14:14

Steven doing a pull-apart

14:16

lattice Nol tries

14:19

to talk up Kate's lattice

14:21

versus Steven style half-hour left

14:23

the lattice is not easy

14:26

Steven has to go back to the drawing

14:28

board egg wash

14:30

is on lover

14:33

steam is not enough

14:36

walk a temple upon some

14:39

real egg wash in

14:41

oven Leon and Liam and Steven

14:44

not an oven yet what heck

14:47

temple upon whack it that's

14:49

a W right whack

14:52

temple is tease

14:54

capitalized upon Liam

14:56

still not in trains

14:59

it's rum butter lots

15:01

of sugar are one

15:03

minutes lots of

15:05

butter making 30 seconds

15:07

messy raw so

15:10

Liam they say major issue

15:12

not cooked raw bit of

15:15

a disappointment Sophia

15:18

no gaps in her lattice not

15:20

to the edge of the tin

15:24

unfluff something rum flavor

15:27

but grainy with the butter Steven

15:31

more like it sparse

15:34

lattice I can

15:36

eat I can eat it a lot something like

15:38

Bruce says I could keep eating this I guess

15:40

or maybe the butter I don't know Stacy

15:43

lattice good flavors lovely

15:46

looks neat Kate

15:48

sharp back colors not

15:51

bad nearly done very

15:53

good smooth butter perfect

15:56

butter so

15:58

that comes in five Liam

16:00

four Sophie three Stacy two

16:02

Kate one Steven and

16:06

then we have around a talking heads that we'll

16:08

cover in a bit one checking one

16:11

checking left to bake to text table

16:13

talk. So then we do the table

16:15

talk with our Paul and Peru and

16:17

everybody. Steven

16:20

safe get good. Stacy

16:22

got a handshake charger.

16:26

Who wants Liam to make

16:28

it to star Baker? I

16:33

know she wants Stacy to be a star Baker.

16:36

She says this is Stacy's time to shine. Paul

16:39

wants Liam to make

16:41

it to the next round. Sophie

16:45

is in trouble. Who could believe this

16:47

they say. It's

16:49

down to the show stopper. True

16:52

magic Nelf morning Baker's

16:55

Victorian Victorian

17:00

thing this making the Savoy

17:03

cake was

17:05

rather inedible. Any

17:08

flavor they can do it must be on

17:10

a Brunel or

17:12

be the Brunel of baking. It's

17:15

gotta be on this thing. So

17:17

they gotta make a cake. Oh, we'll

17:19

get into it last bake. This

17:22

cake is complete unknown eggs in a

17:25

bowl. Sophia has

17:27

cakes versus stodgy pastry.

17:30

Oh, Sophia prefers making cakes or

17:33

so for you to making pastry.

17:36

Prudox, Paul talks no rising agent

17:38

no fat. So this has gotta

17:40

be exquisite. You really gotta be

17:42

careful with your eggs. I

17:45

mean, I like this because they built towards

17:47

it with a few other things this season.

17:51

Like as far as the procedure,

17:54

right? This

17:56

has to be exquisite. Sandy,

18:00

harvest history, cake and doilies.

18:02

So they do a history

18:04

segment, a coating of hard

18:06

bakes, sugar to pressure cake,

18:08

weeks, months. Power of

18:11

eggs, don't rush. Stacy's

18:13

not holding back. Bright

18:17

lemon and ginger, why complicated?

18:19

I'll tell us why. Good

18:23

luck. Liam and Sophie, citrus

18:26

zest, but not everyone, not

18:28

Steven. Plain cake, make

18:30

it delicious. Chestnut, rum

18:33

cinnamon apples, add stelvie, add

18:35

structure. The

18:38

chestnut's gonna add structure. Make

18:41

some flavor. Kate,

18:43

pecan and caramel, tell

18:46

us about it. Live breathing,

18:49

Liverpool, oh, she's making a

18:51

building, Liverpool building, so Paul

18:53

loves that. Liverpool

18:56

landmark. Oh,

18:58

the liver building. It

19:00

spelled liver, but I know I forgot to like,

19:05

I think it's a liver building, but it's L-I-V-E-R,

19:08

liver, or leaver, it's not

19:11

liver though. Liver, that

19:13

would make sense. Happy,

19:16

60 eggs, go big

19:18

or go home. Wallace to

19:20

Liam, watcher, Bewizardry, Fort

19:22

Wizardor, Fort Wizardor, so

19:24

they're getting around the

19:27

trademarks, I love it. Barber,

19:31

cancel, no, that can't be

19:33

right. Turtle, got

19:36

it out of mold. Trouble, so

19:38

you have to like, put these things in

19:40

a mold with a sugar shell that would

19:42

help preserve them, but

19:45

then you have to get them out of the mold

19:47

with the sugar shell intact. Yes,

19:50

but true. Idea is

19:52

crust of sugar perfectly smooth,

19:54

grease it up, make sure

19:56

batter gets into every nook

19:58

and cranny. Introvert

20:01

intercut of fingers crossed

20:04

Sophia crowned

20:07

in parliament covered

20:10

in parchments yuzu

20:12

buttercream oh boy that sounds

20:14

good chocolate

20:16

pool height yeah

20:19

up into

20:22

over shirt rise

20:24

the shoe buns steven

20:26

leave an hour focus on trimmings

20:30

except for cake who has four more

20:33

cakes stacy

20:35

mccroons lisa

20:38

leum k calvital

20:42

caramel leum's making caramel

20:44

sophie's green quite tricky

20:47

do you not have it in

20:49

a tart inherent to this cake

20:52

festing hop it comes

20:55

out dun dun dun obo

20:58

music steven out

21:01

little left behind stacy

21:04

hollage sophie out

21:06

okay cake

21:08

more leum really happy make

21:11

the point so that's the thing that supports

21:13

it more eggs sophie

21:16

works on her shoe pastry stacy

21:18

panning for gold back in

21:20

oven leum one and a

21:23

half hours steven us meters

21:25

45 minutes

21:27

that says steven 45 minutes

21:29

or us meters decorations leum

21:33

works on the wines stacy

21:35

jenny make cake jenny made

21:37

cake double question mark

21:40

i think that's what she said i said

21:42

i don't know what that is steven sugar

21:44

paste sugar paste roses stacy

21:47

bro she breaks oven

21:49

door off or

21:52

falls apart on her luckily there's a

21:54

backup oven holds down for a while

21:56

she has to hold the door on

21:59

move out Kate Plinth stuck.

22:02

Stacy regroup. Stacy

22:05

another oven. Matches chilled

22:08

in fridge. Paul

22:10

and Steven, Liam, shake your

22:12

hands. Kate, oh

22:14

no. Killing

22:17

cocoa bard? Savoy,

22:20

oh. Baked

22:22

spongesugar assembly. Sandy

22:26

shares, shaves Steven, a

22:29

little fake, isn't it a funny thing?

22:31

Kate really stressed. Liam

22:33

done early assembly. Liam

22:36

sugar dissolves, five minutes.

22:40

Don't drop it. Liam

22:42

place, don't melt sugar, please.

22:44

Time is up. Showstopper,

22:47

Savoy cake, end of

22:49

station. Sophie stop.

22:52

Outside, judgment time. Stacy,

22:55

wow, 20 elements impressed.

22:58

Nice and shiny,

23:00

very Victorian, Stacy. Nice

23:02

texture, great flavor.

23:05

Lemon, very good to share. Mall

23:09

drives, nice. Soggy

23:12

McCroons, gently very

23:14

nice. Two cakes,

23:16

great triptych over

23:18

algorithms. Liam

23:22

looks haphazard. Topsy

23:24

turvy, cake dance,

23:27

overmixed, not even

23:30

at all disappointing. Great idea,

23:32

not good enough. Sophie,

23:36

retrade ships on

23:39

a high. Toy management, clever.

23:42

Love design, slice texture,

23:45

chewy but pleasant, love

23:47

flavor, not far off.

23:49

Love green apple, love

23:52

the whole cake. Steven,

23:54

elegant to group poke,

23:56

blow. But

23:58

small sugarcoat. looks good.

24:02

Love the cinnamon and apple.

24:04

Delicious texture. Good bake. Using

24:07

chest nut, very pulley. Kate,

24:10

bit simplistic, bit rough

24:12

and ready. Build

24:14

sugar coating good. Very

24:17

yellow, bit dry,

24:19

overcooked, second mulch,

24:22

better, delicious, others too dry. So she

24:24

had one cake that they were blown

24:26

away by out of her four. So

24:29

I guess that that was like, I mean,

24:31

not to spoil it, but I guess that's

24:33

the difference with that. The

24:36

whole thing, like literally came down

24:38

to that. Wow, what a week.

24:40

Stacy, possible star baker, too mush.

24:44

Steven, his favorite, trouble.

24:47

Sophia saved herself and no one go

24:49

home. Kate,

24:53

basic mold don't

24:55

out. Liam collapsed

24:57

sugar. Go

25:00

through the checklist again. So this must

25:02

have been quite the debate and quite

25:04

the run through the checklist because yeah.

25:06

10th bakers. Congratulations

25:10

on Savannah. Noel

25:12

shakes. So

25:14

star baker, I don't know what I

25:16

hear that says, but the bakers

25:18

are sitting there. Congratulations. Noel

25:20

gets to do star baker at

25:23

Stacy. Sandy starts crying

25:25

already because she has the worst

25:27

job having to do it, especially

25:29

this week. Well done,

25:31

everybody. Going home is Liam. And

25:34

this is just rough. I mean,

25:36

for me, I would put Liam

25:38

in the top three for sure.

25:40

But he says that's cool,

25:42

but then there's tears everywhere, all

25:44

around, of course. Lots

25:47

of comforting. Noel kisses Liam.

25:50

Stacy gets to do her talks. Well

25:52

done. They kind of talk about that.

25:54

That was her time. No way. Week

25:56

none. So we'll come back. more

26:00

of it in the dialogue. But this was hard

26:02

because it really was rooting for William not

26:05

to take away from Stacy or Kate. I

26:09

mean, Stacy won the week. So it

26:11

was like, I think that also introduced

26:14

another element. Because I would say it

26:16

was between, at least in my opinion,

26:18

between William, Stacy, and Kate, that

26:22

over the season, Stephen and Sophie have

26:24

kind of been the strongest. But

26:27

yeah, so like, I don't know, I'm sure

26:29

this is a few years ago. So I'm

26:31

sure William's shining wherever he is. But yeah,

26:35

so yeah, I'll run the tape. I'll be back here

26:37

to run the tape in a second. All

26:40

right, so we're running through here. The

26:43

tape is running for, what

26:45

is it, forgotten bakes week. For forgotten bake

26:48

weeks. In a week, I'll never forget Sandy

26:52

having tea, Noel with some muffins

26:55

or some cupcakes or something. Forgotten

26:57

bakes. Sometimes it's like I'm working

27:00

on a psychic level. Oh, bass

27:03

running. And

27:05

then we get the preview

27:08

part, dropping kalangers, technical tart.

27:10

We go

27:13

to the intro, we see some sheep,

27:15

maybe even an otter. Sweatshirts

27:19

invests on some contestants. Not

27:21

everyone seems, saying

27:24

that everybody says, okay, this is going to be tough.

27:27

Yeah, everyone's feeling it now. Be

27:30

consistent with fine bakes. Bang out

27:32

fine bakes, isn't it? That's what

27:34

William says. Okay,

27:37

classic creations of the past that

27:39

have been overlooked. Bedfordshire

27:41

kalanger. Cornish pastry. Farm workers lunch

27:43

as opposed to a tin miners

27:45

lunch. Okay, so that was correct.

27:49

You got to use sweet

27:51

and savory assembled by a

27:53

tiny pastry builder called Neville.

27:57

And you have two hours on your

27:59

marks. Get set. Hey, king and

28:03

everybody's having a laugh at the name clanger not

28:06

my style Really

28:09

into making clangers conceptually Stephen

28:11

says conceptually a bit like

28:13

airplane food Gotta

28:16

deliver everybody's like insane clangers

28:22

Strange to fillings crew kind of talks about it.

28:24

You got to get the fillings right can't be

28:26

too wet or the leak But

28:29

don't overcompensate make it too dry. You don't

28:31

can't have a stodgy clanger and Paul

28:35

says it's about the pastry itself not too flimsy

28:38

You got to work the dough the right

28:41

amount not too hard not too soft. So

28:43

then we see what the suit looks like Mixing

28:47

it in sue it. Maybe some people are

28:50

using butter though as well You

28:53

got to hold its shape when filled

28:55

replacing the butter or the lard So

28:59

it was the cost less than butter as

29:01

Stephen said so they check

29:03

on them Mediterranean herbs and spices Dates

29:09

what color you're gonna get they say

29:11

poop brew Paul or a null

29:13

color brew and

29:16

Sandy tries to Put

29:18

some flour on Kate's thing Liam's

29:22

working fast. I Liam what about

29:24

your pastry? Short

29:27

flaky melt in your mouth. I gotta

29:29

be robust Melt

29:32

away fever be Granny Smith

29:34

on the sweet side sun-dried tomatoes

29:36

and pine nut pizza inspired And

29:41

they don't believe in dipping sauces But

29:44

we do, you know We

29:47

do we believe in you Liam A diced

29:50

veggie ample and jam got to

29:52

make it brew, you know marriage

29:54

is sweet and safe free cool

29:56

concept Bedfordshire

30:00

caramelized onion for Stacey,

30:02

that's good. Cam, Cambra,

30:05

whatever. I don't know how to say a lot

30:07

of these things. Cambra,

30:10

and onion, apple

30:12

and blueberry, Bedfordshire clangers, little

30:15

river of custard. Oh,

30:19

to flow down the custard river,

30:23

where, you know, there's stuff that,

30:25

you know, that's good luck Stacey,

30:27

they say sounds delicious. And Wallace,

30:30

there we see it. Further field,

30:32

char siu

30:35

marinade, hoisin soy sauce

30:37

vinegar, boy, sounds tasty.

30:40

Ork loins going in there, and then dark

30:42

chocolate and pecans. Have

30:44

you practiced the char siu? Are you confident?

30:47

Well, I don't know, I like taking every week

30:49

as it comes. Don't want to be disappointed. Hope

30:53

for the best, expect the worst. I'm

30:55

in a case doing a Mexican

30:58

bean burrito, clanger

31:00

on holiday, burrito bed for

31:02

sure, that's what it is,

31:05

brown rice, Sophie

31:08

banana. So everybody's using apple or

31:10

banana for a lot of it.

31:14

And a clanger's gotta get your

31:16

clanger in the oven, baklava, Steven

31:18

says baklava is pronounced different, baklava,

31:21

baklava? Baklava,

31:25

baklava, I don't

31:28

know how, like the correct way to pronounce it, the

31:30

English way. Baklava,

31:32

no. Baklava,

31:36

I don't know, I can't get it, sorry.

31:39

Stacey's measuring hers, everybody's doing

31:42

a little, you know,

31:44

they're working in a sweet and

31:46

savory meringue. Oh boy, I like

31:48

that. A lot of

31:50

people are doing 50-50 split or

31:53

Steven's doing that one third, two third. And

31:57

I'd say, you know, if you're having it for lunch every day. probably

32:01

should go with 7525 personally. Actually,

32:06

I mean, I could have dessert on

32:08

Friday. I'll tell you what, give me

32:10

a Bedfordshire Clanger on Saturday for lunch,

32:13

really, for real. That one

32:15

I could go one third, two third. And

32:18

you could just make it like, I'll

32:20

take one of those hostess pies on

32:23

one end. Don't leak,

32:25

as we said, everybody's worried about

32:27

the leakage. What

32:29

are you doing? I'm being a clanger. And

32:33

trying to get the right amount

32:35

of browning. There's cracking. You

32:38

can't, like, it was just a kind of thing

32:40

of like, if you heat up the oven faster,

32:42

cook faster. Because

32:44

Kate's like, is mine gonna

32:46

even be done? Significant leakage.

32:50

One more minute. Prowns.

32:54

Not going good. One minute left.

32:57

Here they come out of

32:59

the oven. I

33:01

don't know if mine are pretty. Frowny

33:04

faces. They

33:08

get everything. Hot syrup,

33:10

how baklava's made. And

33:13

that's when Kate drops one of her clangers,

33:16

one of her clangers, you know, goes clang

33:18

and bang. And

33:21

let's see, signature challenge. Clangers

33:24

at the end of the station. Pick it

33:26

up off the floor. Oh

33:29

dear. Then

33:31

we see a tent. We see

33:33

different things. Clangers face

33:36

a judgment. So

33:38

they say, you're just gonna go on in the

33:40

log or in the oven. Bit of a, hopefully

33:42

it's delicious, Bruce says. We can't tell

33:44

which end is which. Didn't have

33:47

time to put decorations on. Pastry's tough.

33:51

Need more seasoning. Texture

33:54

rice and that's all you get. And

33:56

the sweet. They

33:58

both bite at the same time. I really like

34:00

that for a sweating not too claggy in it

34:05

Under baking Bruce says that's what problem

34:07

is Okay,

34:09

Liam's presentation is off the

34:12

charts good uniform good job.

34:14

Thank you It

34:17

delicate they cut in half it fakes

34:19

to fill you to Sandy out your mean Good

34:23

flavor lovely pastel bang Bruce

34:27

is a pastry's delicate. You can barely

34:29

pick it up not quite robust for

34:31

a clanger and Mediterranean

34:34

flavors are strong And

34:38

the sweet Flavors are

34:40

good right balance of fruit Pastries

34:43

of light though next time work it

34:46

a bit more cool So

34:49

fee char siu and banana paraleen

34:51

love the pigs You

34:55

scored that but it weakened it a little bit Pastries

35:00

a bit too thick it's spongy

35:04

I'm a bit disappointed And

35:08

take a bite of it Lovely

35:11

flavor a bit dry Your

35:14

pastry's thick a bit of a shame Mediterranean

35:18

medley we go to Steven is have

35:21

a nice color Ball doesn't

35:23

like the bags. They're in throws them

35:25

away. I mean off-screen robust

35:30

Not the right shape good texture

35:33

Moist without slop a beautiful

35:35

flavor spices monstrous meal gorgeous

35:40

Aquavar absolutely delicious Bruce's

35:44

Totally wrong shape though almost collapsed, but

35:46

the texture is good. Thank you Steven

35:50

Then Stacy blueberry explosion, she's got

35:52

like a bird decoration on one

35:54

end which is helpful Nice

35:58

and flaky bits off as

36:01

I'd expect from a suet crust. Lovely

36:05

that pastry flakey like flavor,

36:07

crisp on the outside, baked

36:09

through, caramelized onions. Maybe it's

36:11

a, I don't know what

36:13

it is, a deer? Such

36:17

good texture. Blueberries were raw, but

36:19

you know they didn't sag the

36:21

pastry up. Then she

36:23

gets a Hollywood handshake, great clanger, and

36:26

Liam gives her a big smile. I didn't

36:29

think I did. Like

36:31

everybody's happy talking, it didn't look like a clanger.

36:33

Stephen says, what does a clanger look like anyway?

36:36

As far as I'm like, it's a pink mouse.

36:39

Bruce says good flavors, so Liam's happy.

36:41

Little thing Paul finds for me to

36:43

fall short on, but that's good. And

36:47

Kate says, if you can't laugh, you'll cry.

36:49

I dropped my clanger, a bit disappointing. Sophie

36:52

says, so I got to

36:55

figure out my position in the game.

36:57

Then Thunder and Rain. Two

37:00

challenges to go before we decide

37:02

who's going home. Semi-final. Bright

37:05

Bakers, classic technique here for Paul

37:07

and Peru. Any advice? Precision. Okay,

37:11

he's finished, so they say, okay,

37:13

leave the tent. Off you

37:16

go, Pop. Recipe

37:19

from Cumberland, rum nikki.

37:21

Large sweet tart, forgotten beauty. Rum

37:24

soaked, fruity filling. Tricky

37:26

lattice on top. Rum butter.

37:28

Hour and a half. Finding

37:30

America to set bake. Everybody

37:32

gets off to work. Not

37:34

super clear on the ingredients. Very

37:37

little detail. No one's

37:40

heard of it before. Probably forgotten for

37:42

a good reason, Stephen says. And I

37:44

don't even know what this food is.

37:47

Peru says, why rum nikki, Paul? Well,

37:50

I found it a couple years, three years ago.

37:52

Delicious. It

37:55

kind of looks like the inside of a pecan

37:57

pie. Melts in the mouth,

38:00

they say. pastry is flaky. Lovely. Rum

38:02

is king. You taste

38:05

the rum not the alicol, lattice, and

38:07

close the pie so the alcohol can

38:09

evaporate off. 230 years ago this is

38:11

how you would

38:13

have done it.

38:16

35 minutes is how long you should bake

38:18

it for a beautiful pie. What

38:20

machine can they make the rum butter with?

38:22

Nothing. A spoon and a bowl. Brew laps.

38:26

Everybody's chopping the dry fruit,

38:28

rum, ginger, soak it, standard

38:30

tart, just the filling. Soaked

38:34

rum's not my bag, Stacy says. But

38:38

I'll make it work. You know

38:40

50 milliliters, kind of

38:42

how are we gonna measure. Steven

38:44

uses his hand, Liam uses a

38:47

bowl. Smells

38:49

like Christmas. And

38:52

everybody's doing some mixing. Leave it

38:55

to soak. Sweet short crust. Recipes

38:58

detailed. Make sure. Crust pastry,

39:00

so for jokes. Very detailed.

39:05

Gotta be careful not to overwork it. And

39:10

fruit tart with lattice. What's

39:13

not to like? Lemon

39:15

juice. I think

39:17

Steven added lemon juice. Liam's

39:20

fired up. Everybody's looking at their plate tins.

39:22

Should I cover the whole thing or not?

39:25

Cut it. So Sandy

39:27

moves Liam's tin for

39:29

him. And they start

39:32

to fill the tin. Lined tin. Add

39:34

the filling. Add butter. Cubes

39:36

of butter on top. Rum

39:39

Nicholas. Sandy says if you want to be

39:41

formal. 14

39:43

strip lattice. So everybody's trying to figure

39:45

that part out. Sweating.

39:48

You know how to do the

39:50

lattice because there's no instructions or

39:52

pictures at all. 14.

39:58

Making this lattice is way harder than I would would

40:00

have thought. So I won't be

40:02

doing any lattice pies, pretty much any,

40:04

you know, after watching this, say no

40:06

thanks, I don't need to do a

40:08

lattice. Okay, then they

40:11

start putting everything in the oven. Should

40:14

I trim the thing? How should I

40:16

do it? Make the rum butter ten

40:18

minutes, complete the technical. There's

40:21

a lot of sugar, brown sugar for

40:23

the rum butter it looks like. People

40:26

are sweating because you really got to

40:28

stir it to get it not grainy.

40:31

Started this in 1972 and it's

40:33

still going. And

40:36

some people are getting their zwipped up.

40:38

Other people are like, oh well, I'm

40:40

never doing this again. 30 seconds.

40:44

Everybody's pulling everything out of the

40:47

oven. And Liam's is raw.

40:49

Time is up. Rum

40:51

Nicky's and the gingham table. And they

40:55

say, okay, Paul and Prue are looking for,

40:57

you know, beautiful lattice, rum butter, well

40:59

baked bottom. They won't know whose

41:02

to choose. So the first one

41:04

is Liam's. Didn't go

41:06

to the end of the plate. It's not

41:08

cooked. Raw

41:10

base and

41:13

pastry is raw. Okay,

41:16

next up is Sophie. Not to the

41:18

end. No

41:20

gaps in the lattice. The

41:24

alcohol couldn't cook off. Big grainy on

41:26

the rum butter. Steven.

41:29

Good coverage to the end.

41:32

Lattice's sparse brown color. I

41:36

could eat a lot of that, Prue says.

41:39

Stacy lattice is good, but one too

41:42

many. She argues with them about it.

41:44

More cooked than it looked like.

41:47

Flavor so lovely. Looks neat. Would

41:50

be a pretty good pie. And

41:52

this one shrunk back. Kate's.

41:56

It's pretty nice. It's nice

41:59

and thin pastry. alcohol, good

42:01

butter, perfect rum

42:03

butter. Bruce says, now

42:05

they rank worse to best. Fifth

42:08

place, Liam. Obviously

42:11

you need to be in the

42:13

oven longer. Fourth place, Sophie, Lattice

42:15

is closed. Too

42:18

many strips on this one and she says 14. He says no,

42:21

there's 15. Okay, I've

42:24

had problems with maths. Steven

42:26

cracks up at that. Kate's second. Delicious,

42:30

best rum butter. First

42:32

place is Steven. Everybody collapse,

42:34

gaps in the lattice, flavors and

42:37

fruit, rum perfect, butter

42:39

grain. He says, oh that's unexpected. I

42:42

do feel incredible. And

42:44

I threw it in the oven. Kate says, I hope

42:47

it redeemed me from the morning. We'll

42:49

have to do something spectacular to stay.

42:51

Stacy says third in the technical. I'll

42:53

have to go for it tomorrow. Puca

42:56

or Pucka. Sophie's

42:59

not happy, worse to have had so

43:01

far. And I want to get to

43:03

the quarterfinals. Liam

43:05

says, I only come in last. I'm gonna have

43:07

to do vintage Liam. Okay,

43:10

one challenge left before they choose

43:13

star baker. Now almost everybody has

43:15

sleeves or a coat on or

43:17

something. Okay,

43:20

so Steven had to dip. Now

43:22

he's coming back strong. Table talk,

43:24

time to get good. Stacy, handshake,

43:26

clanger. Bruce is a lover to

43:29

get star breaker. She goes for

43:31

it. Liam, Sophie and Kate are

43:33

in trouble. Kate

43:37

did come in second in the rum

43:39

nakey though. Liam didn't came in last.

43:41

Sophie's in a bit of trouble. Who

43:43

could believe it? First

43:47

one was okay and then she came

43:49

in fourth. You got to get

43:51

through. You got to pull up your socks

43:53

and create something that's pure magic, which is

43:55

interesting because that's what Liam does.

43:58

Morning Bakers showstops. Victorian

44:00

times, blink and chimney, Victorian

44:03

favorite to savoy cake.

44:07

It was inedible, it was because it had

44:09

a delicate, but palm-proof white, it would make

44:11

a light delicate sponge and a sugar coating.

44:14

Swoy cake, it can be any flavor, but it

44:16

has to be on a plinth to create it

44:18

from sponge. Sponge

44:21

engineering, Brunel baking, three and a

44:23

half hours, Ruddy set bake. So

44:26

they get to work, complete unknown,

44:29

this cake, it's been around since 1890, not

44:31

like any

44:33

cake we've done yet. I don't,

44:37

you know, but Sophie's happy, she's like,

44:39

I like making cakes better than pastry.

44:43

And Prue says, this would have been a showstopper

44:45

look at, but we want it

44:47

to taste amazing too. And

44:49

Paul says, yeah, this is tricky because it

44:52

had to be in a elaborate mold, no

44:54

raising agent, no fat. So

44:56

the way you blend the whites and

44:58

the yolks, really important. So

45:01

we see some sequences of people doing it

45:03

different ways. And

45:05

Paul wants it exquisite. We see a bird, we

45:07

see the savoy cake.

45:10

Okay, roast prominence of

45:12

Victorian dinner, impressive height,

45:15

stacked up on the base, blunt cake.

45:17

It could be decorated with doily-like things.

45:21

Good sponge was the star with

45:23

the hard baked sugar, which

45:26

would preserve the cake for weeks to a month.

45:29

And everybody's cracking eggs, making

45:31

eggs, mixing eggs, folding eggs.

45:38

Don't rush, everybody says, you don't want to take the

45:40

air out of your eggs. Stacy's

45:42

now holding back, she wants to do a lot in

45:45

a short space of time. She goes, that wouldn't be

45:47

me if I didn't. Sweet

45:49

lemon and orange savoy, buttercream,

45:51

St. Clement's buttercream, lemon cake.

45:54

Why so complicated? Because it's week eight,

45:57

got to do a proper show, sapper.

46:00

You look organized, I think you'll pull it off.

46:02

Let's see, Stacy. All right,

46:04

zest a lemon. See

46:06

how a lot of people are doing

46:08

Victorian citrus zest. Use Uzu, elderflower,

46:11

Liam's lemon and elderflower.

46:14

Steven's chestnut puree rum and orange.

46:18

Because everybody wants to take a

46:20

plane, you know, make a cake

46:22

delicious, not boring. Candy nuts, chestnut

46:24

puree, dark rum, cinnamon apples on

46:27

Steven's cake. Wanna

46:29

be too heavy? No, chestnut puree will add

46:31

some structure and a little bit of flavor.

46:34

Hope we take you off all the boxes. Classic,

46:38

simple, beautiful. Pecan

46:41

caramel, love all the flavors. Update

46:43

to the Savoy K.

46:45

Kate says, tell us about it.

46:48

Well, live rebuilding in

46:51

Liverpool. Plus, you won. Toasted

46:54

pecans, almond extract, chocolate piping.

46:57

I'm gonna go for an assembly of different sizes, 60 eggs. Wow.

47:03

And if you practice this, yeah, big,

47:05

go big or go home. Okay, exactly,

47:07

51. While it's

47:10

Liam's gonna do it for magic. Witchcraft

47:13

and wizardry. Magic wand to propel

47:16

myself to next week. Keep

47:19

the judges spellbound, three tier

47:21

sugar-spun magic in

47:24

the air, as Bruno Mars would say.

47:28

Or would say probably in the future,

47:30

because I don't know. And then hopefully

47:32

it comes out today. Steven's doing his

47:34

with vegetable fat to grease up the

47:37

mold and butter. Some

47:40

people are doing. So

47:43

it comes out, you gotta make sure the

47:45

whole thing's aligned, grease it up, and

47:49

swash it around, and then flour,

47:52

and then you gotta get in in all the

47:54

nooks and crannies. Fingers

47:57

crossed on this one. Stacey

48:00

covers her's impartement with twine or Sophie

48:02

does, Sophie does, cause she read that's

48:04

how they did it. Hers

48:06

is green apple, croquembouche or

48:09

something. Doing

48:11

petals, chocolate pool. Have

48:14

you practiced it? Yeah, but they say that

48:16

it was your high voice on practicing it,

48:18

cause it really wants to be beautiful. So

48:22

people start putting stuff in the ovens, shoe

48:24

buns is what Sophie's gotta do.

48:28

Can't open the oven. You don't wanna open the

48:30

oven until it's done for an hour. Stephen says,

48:34

cakes in, Stacey's working on her raccoons,

48:36

shoe pastry, this'll be it. All except

48:38

for Kate who's got four more eggs,

48:42

cakes to make. She's

48:45

going for it too. Stephen's

48:47

cooking some hot nuts. Stacey's

48:50

making pink macaroons, bourbon

48:53

swiss caramel for lamb, shoe

48:57

buns, nice green going out

48:59

with those shoe buns. Well,

49:02

I better do good cause I had a terrible

49:05

day yesterday. Do you live in

49:07

a tent? Yeah, identical to this. More

49:11

lambs, stuff

49:14

comes out of the oven. People are testing to

49:16

make sure it's done and

49:18

then turning them over and that's when

49:21

the biggest stress comes. I hope it's

49:23

turned out right, holy moly. And

49:26

for the most part, a lot of them come out

49:28

proper. So people are

49:30

happy. There's no major,

49:32

major problems. People

49:35

start working on their plants. Gotta

49:37

get it in there, go on with it. Beautiful

49:41

deck, gotta get on the decorating. Sophie

49:44

gets her shoe pastry done. I

49:47

get my shoe buns in. Stephen

49:49

starts to work on his roses. Kate's

49:52

working on hers. Liam's working

49:54

on his wands. Freeze

49:56

them and poke them out. Stacy's

49:59

making jelly. Madeleines, meringues,

50:02

so if you're

50:05

still taking out their cakes. Steven

50:07

did 150 roses for his mom's

50:09

60th birthday so he could

50:12

pull it off. That's

50:15

when Stacy's oven door breaks.

50:18

It's like a fold-out oven door and so she

50:21

tries to get it back and they don't

50:23

really show the behind-the-scenes of like what happens or

50:25

the you know that oh we'll just use this

50:27

other oven or that she had that would have

50:29

to heat the other oven up. Oh

50:32

gee Queen Victoria

50:34

Plinths Albert, Lnola is a

50:37

Prince Albert thing. She

50:39

says it's more Angela Merkel. Plinths

50:42

are coming out like

50:46

Kate's Plinths gives her trouble

50:48

and I

50:50

think one of Liam's not as Plinths but

50:52

it's like higher layers has a trouble and

50:56

everybody's trying to regroup.

50:58

Stacy finds another oven.

51:00

Chocolate clock, chocolate

51:03

petals. Steven's

51:05

working on his roses, pink

51:08

macaroons and

51:11

Madeleine. Wow, Stacy really is driven in

51:14

this one. Paul

51:16

watches Steven getting the

51:19

meringues in, got to get

51:21

them in the oven. Time's

51:23

flying. Fill these shoe buns,

51:25

chuck of flowers, quite a

51:28

bit to do. Keep composed

51:31

and the liver bird fell apart for Kate.

51:37

Liam's trying to get his slobsided.

51:39

Kate redosers the liver bird and

51:42

chocolate. Everybody's doing

51:44

the decorating. You got to get

51:46

these touches on. Taking

51:49

breaths. Dissolving

51:51

sugar, spawning sugar,

51:55

shaping things. I don't even know what

51:57

Sophie did with her tap thing. If

51:59

it's chocolate, does this amazing

52:01

design. Birds are

52:03

sharpening and now it's time to judge. So

52:07

boycakes don't need to taste as good as

52:09

they look. So Stacy bright image. Very

52:12

little look at it. 20

52:15

elements. Wow. Impressed.

52:17

They came out even. Nice shiny

52:20

sugar crust. You struggle with the

52:22

meringue but this is

52:24

very used Stacy. Top is

52:27

an orange one. Nice

52:30

texture. Great flavor. Nice

52:32

flavor. Texture is amazing.

52:34

Lemon one. Good texture.

52:36

Well flavored. Not as

52:39

potent. Madeline's

52:42

McCroon. Some jelly in

52:44

the Madeline's raspberry. Raspberry

52:47

is nice. McCroons are a bit

52:49

sidey. I don't particularly like them.

52:52

Try hard jelly. Very

52:54

nice. Your cakes

52:56

are good. It was massive work.

52:58

A bit over ambitious but an

53:01

achievement. Fort Wizard or Savoy cake

53:03

from Liam. Hap hazard. Topsy

53:05

Turvy. Humidity

53:08

kind of knocked over your tower. All

53:10

the flour and lemon. They take

53:13

a bite. Quite dense.

53:16

Over mixed. Not catching

53:18

any flavors. Okay. And

53:22

the caramel's disappointing. What? And

53:25

quarter final you need consistency.

53:28

If you pulled it off it was a good idea. Then we

53:31

have the green apple from Sophie. Perfect

53:34

shape of a Savoy cake. Nice

53:37

high spectacular look at. Chocolate top

53:39

is a magnificent spray painted even

53:41

with silver stuff. And

53:44

really like the design. Celebrated

53:48

Savoy cake. It takes a slice.

53:52

Paul Bytes approved. He says

53:55

okay this is chewy. That's

53:57

pleasant. I like the flavor. turn

54:01

it a couple more times you lost

54:03

some air not far off though crim

54:05

diplomat love that green

54:07

apple very good love the

54:09

whole cake actually thank you Steven

54:12

chestnut rum Savoy very elegant very

54:15

simple very small we've

54:17

been doing last few hours working on

54:19

the roses they are beautiful elegant sugar

54:22

coating looks good walnuts

54:25

fit in the mold clever middle

54:29

cinnamon apples lovely

54:33

and they bite the cake not what I

54:35

expected but it is delicious the textures are

54:37

lovely very brave you put chestnuts in there

54:40

could have been a heavy but actually has an

54:42

effect of the texture still

54:44

quite light nevertheless

54:46

pretty design and

54:48

then Kate Kate gets out

54:50

from Sandy liver

54:53

building I can

54:55

see it but it's simplistic Paul says

54:58

bottom plinths got some issues didn't turn

55:00

out it's a bit

55:02

broken up rough and ready but

55:04

I like the height bold piece

55:07

coatings good good yellow 60

55:11

eggs take a bite bit dry

55:13

though it

55:15

overcooked in the puk pecan

55:17

one much better cake

55:21

delicious moisture anyway unbiased Paul

55:23

says cuz I love the

55:25

live rebuilding all the others are too

55:27

dry everybody's exchanging looks

55:29

Steve or Liam's blade in his

55:31

fingernails we see the outside table

55:34

talk tremendous week for Stacy scrapping

55:36

and she

55:39

did good but she attempted too much Savoy

55:42

cake tasted amazing Stephen

55:44

was my favorite and

55:47

cakes well made but chestnut in you

55:49

get the flavors okay who's in trouble

55:51

Sophie saved herself absolutely I can't if

55:53

you make a cake like that can't

55:55

go home Liam and

55:58

Kate pretty basic mold on Kate

56:00

rudimentary dried out

56:02

sponges but one was particularly good.

56:04

Liam didn't come through put sugar work but

56:07

it was too early and Liam's

56:11

clang you know the balance is out

56:13

the other two so we'll have to

56:15

go through the checklist and decide. Something

56:17

with Paul and the livered bird and he hates

56:19

the head of the livered bird and we cut.

56:23

Bakers are waiting we get

56:25

close-ups everybody

56:28

comes out okay

56:30

bakers I get

56:32

to announce star baker Noel person

56:34

star baker trademark twist to in

56:36

the clanger Savoy cake fabulous texture

56:39

flavor star baker

56:41

Stacy everybody

56:43

cheers for her she's happy and of

56:46

course this is the hard part really hard

56:49

for me and Sandy and Liam and everybody

56:51

else I'm afraid the person going home they

56:54

don't know but Kate and Liam but

56:56

Liam says it's cool but you know

56:59

everybody tears up. He's

57:01

got perspective he says I'll have perspective

57:04

tomorrow tomorrow morning in full fairness I'll

57:06

look back and think yeah

57:09

I did really really good onwards

57:11

and upwards now just the beginning for me at

57:14

some point I'll have Paul Hollywood's job

57:17

don't stop baking so you know

57:20

hard to lose Liam he's

57:22

done really well he should be proud of himself

57:25

he just had a bad showstopper that's what it

57:27

came down to and they

57:29

say Stacy Bruce really proud of Stacy

57:31

she really wanted to be star baker

57:34

bingo she did it this week well

57:36

done Stacy still a

57:38

lot of hugs now's the time

57:41

to be star baker Paul says

57:43

their Savoy cake was amazing didn't

57:45

think in week nine week nine

57:47

Stacy says tone

57:49

it down for next week no not at

57:51

all and that's the end

57:53

then and then the

57:55

episode comes to a conclusion so

57:58

yeah that's where we'll end with

58:01

that thanks and good night

58:04

everybody and thank everybody it

58:06

became a patron recently Marissa,

58:09

Draco, and Skelly

58:11

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58:13

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58:16

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58:18

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58:20

and Justin thank you thanks thanks

58:22

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58:25

Lou, Matthew, and Michelle thank you

58:27

thanks thanks and good night Stefan,

58:30

Carolyn, and Meghan thank you thanks

58:32

thanks and good night John, Maddie,

58:34

and Kim thank you thanks

58:37

thanks thanks good night Sarah,

58:40

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58:42

thanks and good night Brock, Jennifer,

58:45

and Derek thank you thanks thanks

58:47

and good night Tina, Wendy,

58:49

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thanks and good night Kelly,

58:55

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58:57

thank you thanks thanks thanks and good night

59:00

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