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00:13Last time...
00:15Hi, I'm home.
00:16Something smells delicious.
00:18The bakers needed to rise to the task for Bread Week.
00:22Oh, look at those glorious bigots.
00:25Probably the biggest in the room.
00:27Beginning with a breakfast toast.
00:29Cheers.
00:30Oh, man, I can smell that tequila.
00:32It's like I'm 18 again.
00:33Before Breadwinner Nick was crowned star baker.
00:38And Melanie was left deflated when her loaf fell flat.
00:42This has been an absolute dream come to be in the shed
00:45and I can go home with my head held hot.
00:48This time, our ten remaining bakers
00:51engineer their way through a standing biscuit extravaganza.
00:55Oh!
00:56Come on, Penny Poppets.
00:57Stop being a doody head.
00:58And keeping their show-stopping boats afloat.
01:01Bakers, get your ship together.
01:04Tests our bakers' sea legs.
01:31Do you know what I'd love to try
01:35is lavender in a biscuit?
01:37Everybody's got a biscuit.
01:38Every culture has some kind of biscuit
01:40and that's what's so amazing about it.
01:42Good luck.
01:43Bake a leg.
01:44Bake a leg.
01:46You ready, Matt?
01:47Ready, ready.
01:50Ready.
01:51Bakers, it's biscuit week.
01:52For your signature bake, Rachel and Darren would like you to make decorated standing biscuits.
01:58Decorated as in adorned, standing as in upright, biscuit as in if you need me to explain that,
02:03you are in trouble.
02:07You can use any flavours you like, but your six biscuits must be identical and beautifully decorated.
02:14Bakers, you have two hours to bake your decorated standing biscuits.
02:19On your marks.
02:20Get set.
02:21Bake.
02:22Flour.
02:24Sugar.
02:28I think Aussies love a good bickie.
02:30It's just a sweet treat that, growing up, we've always sort of just had on the side.
02:34There's a few areas it could all go wrong for our bakers in standing biscuits.
02:38Of course it needs to taste great.
02:40It needs to look good.
02:41But I want that structure to stand tall.
02:43Rolling it out now, I've got to make sure it's a nice thickness.
02:47To make sure the cookies, they can hold the weight when they're joined together.
02:50Time management will be essential here, because you need to make that dough, chill it, you
02:57have to bake it, then you have to cool it down, and then you have to decorate it very
03:01precisely.
03:02All right, so just get a little bit more coffee flavour in those biscuits, just a little bit
03:06of coffee oil.
03:09Matt's takeaway sugar biscuit cups are fuelled with coffee flavour and finished with a fondant
03:15lid decoration.
03:16Are you a coffee fan in your regular life?
03:18I'm obsessed with coffee.
03:19I'm from Melbourne, I'm also a nurse, I've got to do shift work, so yeah, a bit coffee
03:25obsessed.
03:26Yeah, you're a guy who actually uses the energy that coffee gives you, whereas I just kind
03:30of do nothing faster.
03:34Nick.
03:35Hi guys.
03:36What are you making today?
03:37Today I'm making a limoncello sugar cookie, and they're going to be dumbbells.
03:42Oh, cool.
03:43Gym loving Nick is making dumbbell-shaped sugar biscuits, flavoured with lemon and limoncello,
03:49and finished with royal icing.
03:52How are you going to get a nice bar?
03:54Because it might go flat when you put it in the oven.
03:57I don't know, I just hope it all comes together today.
04:00I'd definitely be chilling my dough down really cold before I bake it, and then that might
04:05stop it from spreading.
04:06Yeah, okay.
04:09So I've got to get this in the fridge.
04:13I'll be top, you'll be bottom.
04:14Sounds great.
04:15Oh, and if you need more time, I've got some here.
04:19So for Biscuit Week, I'm making a 3D standing dog, but I'm basing it on my first dog with
04:24my husband.
04:25His name was Lol.
04:29Charette's Pawsome Dogs will be made from a lemon myrtle and wattle seed sugar biscuit
04:34and decorated with royal icing jumpers.
04:38That looks a bit sticky to me.
04:40You reckon?
04:41Yeah, no.
04:42I'm just thinking it's easier when you cut out of cold dough.
04:45You might want to put it in the fridge.
04:46So this is a very old CWA recipe.
04:49It's actually a no-fridge recipe.
04:51I've never made a biscuit that doesn't need chilling.
04:54What would happen if you chilled it down?
04:55It actually turns a weird grey colour when you chill it.
04:58It turns a grey colour?
04:59Yeah.
05:00I'm looking forward to being proven wrong.
05:02If it works, you can have the recipe.
05:04Thanks.
05:05Good luck.
05:06Thank you so much.
05:10So what I'm doing now is just cutting out the shape of my cat, Penny.
05:17Glenn's purr-fect black cats will be made from a chocolate and vanilla sablé biscuit with
05:22fondant decorations to give her real catitude.
05:26Big risk.
05:26You're making a sablé.
05:28I am.
05:29A sablé is traditionally very, you know, sandy, very crumbly.
05:32Yep.
05:34How are you going to make sure that biscuit, you know, holds up?
05:37In the fridge, in the freezer, and pop it in, Charles, for the right amount of time.
05:42Oh.
05:42And oven temperature as well.
05:44Very much so.
05:44So you feel fine?
05:46Feline fine.
05:50So today I'm making standing rocking chairs for my auntie.
05:54She had a rocking chair in her house and she loves tea.
05:57Her whole house smells like Earl Grey tea.
06:01Nagin's chocolate and Earl Grey rocking chairs will be lovingly decorated with hand-painted
06:06fondant cushions.
06:07That's a great combination.
06:09I love Earl Grey.
06:11You will need the biscuits to all be perfectly sized and not misshapen.
06:16Otherwise, you won't be able to stick them all together.
06:18Hopefully I can manage to get it right.
06:20Good luck.
06:23I moved to Melbourne when I was three years old, and my first memory of Melbourne is the
06:29iconic Flimmer Street station.
06:33Brandon's trip down memory lane provides a Negroni-flavoured shortbread biscuit, and it's
06:38kept on track with colourful fondant decorations.
06:42It's crucial that I get the flavours balanced correctly, as I want that flavour of Negroni
06:47to really shine through once the biscuit is baked.
06:51Oh, bakers, the tension is more than I can stand.
06:54Hopefully your biscuits are made of sterner stuff.
06:56You have one hour left.
07:00They're going in.
07:01Please bake away beautifully.
07:04So my biscuits are in the oven.
07:06I'm feeling really happy about them.
07:08I just need eight to ten minutes.
07:10I'll see how they look, and then I'll get them out.
07:13Pamela's sticking her neck out with an orange and cardamom giraffe-shaped biscuit with coloured
07:18fondant that is spot on.
07:21Cardamom and orange is a good combination.
07:24Yeah, smart using flavours that we really love, you know, in your cooking, because this
07:28challenge is all about the flavour as well as the structure.
07:32If your children like feeding the giraffes because they're so tall, you should bring
07:36them here and show them Tom.
07:37I haven't thought of that.
07:38That's a brilliant bow.
07:39They'll love it.
07:42What are you making now?
07:44The icing.
07:46Royal.
07:47Royal.
07:51So I'm pretty new to royal icing.
07:53Really, I want to get it as thick as I can to pipe it, but where it doesn't then really
07:58move much.
08:00Lucy's hoping her tantalising Black Sesame and Cocoa Biscuit book will captivate the judges
08:06with wafer paper pages.
08:08Wow, this sounds like a real thriller.
08:12That's the plan.
08:13And how will the book be standing up, or how you...
08:16So I'm creating them flat, and then gluing them in a little mould that I created?
08:21Yeah, that sounds like the way to go.
08:23I'm just a fan of anyone who self-publishes.
08:25It's a really smart move.
08:27Good luck, Lucy.
08:29Good luck.
08:29Thanks.
08:36Okay, perfect.
08:38Perfect, perfect, perfect.
08:39You look perfect.
08:43They look about ready.
08:45And then...
08:46I chose sunflowers because they were the first thing I planted in the garden when I moved
08:51out of home.
08:52Jake is shining bright with his lemon thyme and honey-flavoured sugar biscuits, finished
08:58with a royal icing and poppy seed centre.
09:01The main things I also love to have is some lemon tree and a good thyme, and I always love
09:07honey in my vickies as well.
09:10Bakers, 30 minutes left.
09:15Far out righty, eh?
09:16Okay, okay, guys, we got this, we got this, you got this, Jacob.
09:21She's looking good.
09:25So this is my moss, that's going to be placed on top of the green icing to form like a
09:31grass
09:32moss.
09:34Anita is in full bloom with tulip-shaped sugar biscuits flavoured with vanilla and saffron
09:40with a green biscuit moss base.
09:43Yeah, I'm really pleased with that, and I had a little nibble of my off-cut and it's...
09:52So this part's going to be the lids for the coffee cups.
09:55I'm not at the detail where I'd like to be, but I will definitely get them done.
10:03Doing my backup plan of icing directly onto the biscuits, which is sort of was my plan
10:08B, you know how time went.
10:10Right, I wanted to mix that up.
10:12Far out.
10:13Come on, Penny Poppy.
10:14Stop being a doobie head.
10:19Bakers, five minutes left.
10:22Got the angle wrong.
10:25Get those biscuits standing, bakers.
10:27Okay, so I'm going to leave her there.
10:32Oh!
10:35They're definitely not as pretty as I sort of wanted.
10:38Yeah, perfect.
10:39Okay.
10:40Get the microplane.
10:44Penny's head's falling off.
10:46One minute left, bakers.
10:48Oh my god.
10:51That's fine.
10:52I'm just going to do that.
10:53Eep, eep, eep.
10:54I could paint the details on it.
10:56I was going to put my boxes in there.
11:00He's a good boy.
11:01He's the bestest boy.
11:02My hands are shaking like crazy.
11:04Ten, nine, eight, seven, six, five, four, three, two, one.
11:15Stand away from your biscuits.
11:17Well done, bakers.
11:19Well done.
11:21Oh my gosh.
11:23Well done.
11:33Sherry, look at those.
11:35You said you weren't going to chill that.
11:36Yeah.
11:37I was worried that you wouldn't keep the shape, but they look just like little puppies.
11:41Let's try this biscuit.
11:47I love the crunch to your biscuit.
11:50The fondant does kind of overpower the lemon myrtle a little bit.
11:54Yeah, I love the texture.
11:55They've been baked really well.
11:57Overall, I think you're really honoured the CWA recipe.
12:02This scene is just so joyful.
12:05Everything's been cut super neat.
12:07May I try out a rocking chair?
12:09Yeah, sure.
12:09OK.
12:10Oh, look.
12:16I was expecting something a little bit more chocolatey and more kind of the tea notes,
12:22but actually it is that citrus flavour I'm getting at the forefront, which is really fresh and vibrant.
12:29They might be antique, but these rock.
12:32Oh my goodness, Darren.
12:35Hopefully the taste is just a little bit better than the appearance.
12:45I wanted a little bit more lemon.
12:47You could have popped a little bit of lemon in the royal icing.
12:50And I was hoping for you to make more of an impact in the two hours.
12:56A bird of mystery.
12:58Yes.
12:58I've always wanted to eat a book.
13:04Your flavour combination is a real bestseller hit.
13:09Well, they look like dumbbells.
13:13It's got good crunch, a little bit soft in the middle.
13:15But because this is a fairly simple design and you haven't quite pulled it off.
13:20And I'm a little bit disappointed for you.
13:24Your coffee cups are so neat.
13:31That's a wonderful, sugary, crumbly biscuit you've got there.
13:35I'm not sure about the coffee flavour.
13:37I don't know whether it's that coffee oil.
13:39I would use fresh coffee in there.
13:41I would have got ground espresso and I would have blitzed it up super fine
13:45and just run it through.
13:47They're all identical, symmetrical, and a little bit on the simple side.
13:55Saffron is punchy.
13:57But I like it.
13:58I would have liked to see actual tulip stem, but otherwise beautifully executed.
14:05They're not quite identical.
14:07Some are a little bit taller than others.
14:09But the expressions are fabulous.
14:15I'm really impressed how you managed to retain that melt-in-the-mouth texture,
14:20but still hold up your biscuits so well.
14:24Your presentation is absolutely spot on.
14:30I've had a few Negronis in my life.
14:33There's an understatement.
14:35For me, I was missing the Negroni flavour.
14:38So, next time, just really go for it.
14:42These giraffes are all identical, beautifully made.
14:51Pamela, what I loved about these.
14:52When we picked them up, they kind of, they came apart.
14:55They weren't stuck together.
14:56So, you've got true construction here.
14:59Really good combination in terms of flavours.
15:01Yeah, I mean, all the biscuits have been so good.
15:03It reminds me of a giraffe race I saw once.
15:05Oh, it's neck and neck.
15:13I like them.
15:15And I'll be having that wonderful neck.
15:17Thank you so much.
15:18My kids will be really proud of mummy today.
15:20I can't wait to show them what I've made.
15:22So, yes, I think I'm off to a good start.
15:34Bakers, it's time for the technical challenge.
15:37Today's technical bake has been set by a man I personally added to the Wikipedia page.
15:41List of people from Guildford.
15:44It's Darren Purchase.
15:46Darren, any hints for our bakers?
15:48Big chill and don't work too hard.
15:54Thanks, Darren.
15:55Judging for the technical is blind, so it's time for the judges to exit the shed.
16:00Good luck.
16:01Good luck.
16:04They're just going to go check in with their parole officers.
16:07Now they've left, I can share that today you'll be making Darren's Caprese Sandwich Biscuit.
16:13Inspired by the classic Italian salad, they're made from pecorino sable biscuits sandwiched
16:19together with stracciatella cream and balsamic tomato jelly.
16:25Bakers, you have two hours to make Darren's Caprese Sandwich Biscuits.
16:29On your marks.
16:30Get set.
16:32Bake.
16:33Oh.
16:35So many savoury ingredients.
16:38Come on.
16:39Where you going?
16:39This is southern Italian, so this is the food I cook at home.
16:44I made a sublay in my signature bake, so I'm very happy and confident in the biscuit.
16:54These are my Caprese Biscuits.
16:57These are so dainty and sophisticated, and I get the Caprese feeling here with that green,
17:03white and red.
17:04So Italian.
17:05We've got a tomato jelly, a stracciatella cream, and that's all sandwiched between two pecorino
17:14flavoured biscuits.
17:15And just on top there, we've got a fried basil leaf.
17:26These biscuits are so moorish.
17:28That saltiness from the pecorino and the biscuits kind of melt in your mouth.
17:32And then what I love is the tomato jelly has this tartness to it, and that acidity really
17:38brings out the flavours of the other elements in the biscuits.
17:42Oh my goodness, Darren, love them.
17:45I think the bakers have got a lot to contend with.
17:47I haven't told the bakers how long to bake the sablée for.
17:51They need to get the consistency right of the cream, but there will still be some texture
17:56from that stracciatella.
17:57And then when they put that into a piping bag, it's going to be difficult for them to pipe
18:01it super neatly.
18:02And I want to see those neat edges.
18:05Really hope the bakers embrace this challenge.
18:08I can't wait to see what they do.
18:10So the first element I'm making is the tomato water, which I assume is part of the tomato
18:16jelly.
18:17It feels like I'm making some sort of salad dressing currently.
18:20And go and pour the mixture in, leave it to drain over a bowl for 25 minutes.
18:28I'm just about to make the sablée, the biscuits, essentially.
18:33Yep.
18:33Add the cheese, flour, sugar and butter.
18:36Cheese.
18:38Oh, lovely.
18:39You want a nice crisp biscuit.
18:41Darren said don't overwork it.
18:43So we don't want to develop that gluten.
18:45That's why we're not trying to overwork it.
18:47Try and play by the clues as much as I can.
18:49See how that works out for me.
18:50So at the moment I'm rolling out my sablée dough.
18:54The second clue was big chill.
18:56This dough's got to go in the freezer to get nice and cold before you bake it.
19:01That'll mean you get like a nice shape that stays in your biscuit and it won't spread too much.
19:07I'm working on the stracciatella cream.
19:09Whether I said that wrong, I'm sorry, all lovely Italians out there.
19:14Stracciatella.
19:15I may have butchered that.
19:16I think it's stracciatella.
19:18Definitely.
19:21New to me, that one.
19:23Add all the ingredients to stand, mix up with a whisk attachment and whip until smooth.
19:31So I want the seasoning to be right.
19:33I'm not sure how smooth we're going to get it with the stracciatella cheese in there.
19:39I think I've balanced the flavouring and the pepper and the salt.
19:43And now I'm going to be putting that into my piping bag.
19:48With the stracciatella cream kept cold in the fridge, the sablée biscuit dough will now be prepared
19:56before being popped in the oven.
20:01So the biscuits don't have a baking time.
20:03I'm going to put in for, I reckon, about 10 minutes.
20:07Actually, I'll do it for five, flip them, and then for another five and see how we go.
20:11Bakers, you have one hour left.
20:13Okay.
20:14It felt too short, so I'm going to give you 60 minutes.
20:18Hustle.
20:19Hustle, hustle.
20:24You have Italian heritage.
20:26Is it good to see these flavours in a tech?
20:28Yeah, definitely.
20:29Yeah, I'm really excited.
20:30Can I just get one take on a...
20:31Yeah.
20:32...the C word?
20:33Yeah.
20:34Capresi.
20:35Oh.
20:37You happy with that?
20:39Capresi.
20:41Okay.
20:41Give that a little squeeze.
20:44After draining the tomato water for the jelly layer in the capresi biscuit,
20:48the bakers must add gelatine to help it set in the fridge.
20:56My biscuits are done.
20:58This is a sublay.
20:59They're not overdone.
21:01Oh, yeah.
21:03Exactly what I wanted.
21:04Nice and little bit, tinges of bread.
21:06Bakers, you have 30 minutes left.
21:09Tom, great work.
21:11You're shy, I'm shy.
21:13I love Tom.
21:15I'm just looking at my jelly and testing it out.
21:19I'm going to taste a little bit of this.
21:24Oh, yum.
21:26I'm going to assemble my sublay biscuits.
21:30I maybe could have cooked my biscuit for about a minute longer,
21:33but I think I'm okay, I'm happy.
21:36The consistency of my Stacia Taylor cream is lovely.
21:40It smells delicious.
21:42Five minutes left, bakers.
21:48Place the jelly on top of the cream.
21:51I feel like it's way too delicate for my stubby fingers.
21:54This is quite intense, this little procedure.
21:56This jelly is really delicate.
22:00There's two layers of cream.
22:03It smells like cream, jelly, cream.
22:05Okay.
22:06I just hope I've been paying attention to every single detail.
22:10I cut the jelly with the round.
22:12I've piped right to the edge.
22:15One minute, bakers.
22:20Oh, my God, my bezel is good.
22:24Do I have a better one?
22:25Ten, nine, eight, seven, six, five, four, three, two, one.
22:35Step away, bakers.
22:36Well done on finishing your technical.
22:38Yay, well done, Jacob.
22:40Yay.
22:45Bakers, please bring your caprese sandwich biscuits to the table.
22:53We did it.
22:54Did it.
22:55Another one.
22:55Well done.
22:56One more down.
23:01The judges will now return to the shed
23:04to blind taste the bakers' caprese biscuits.
23:07Bakers, the aroma of cheese in the air
23:09is intoxicating.
23:11It smells absolutely delicious.
23:14Looking down,
23:15you guys have done an incredible job.
23:18Let's start.
23:20All right, let's do it.
23:22These look absolutely stunning,
23:25and I can see they've been assembled
23:27really expertly.
23:34The pecorino cheese in the biscuit
23:37is really salty and delicious,
23:40and for me, the texture, the subley,
23:42it melted nicely in the mouth.
23:44Whoever baked this did a really excellent job.
23:47The flavour was fantastic.
23:49Really did capture the essence
23:51of a caprese salad.
23:53Let's try number two.
23:54Okay.
23:55It's really nice, neat piping.
23:57It's not easy to do
23:58because the stretch of teller cream
24:00does have texture.
24:04The biscuit is too thick.
24:06When you bite into it,
24:07there is a slight,
24:08almost a little doughiness to it.
24:11It just needed longer in the oven
24:12or to be rolled out thinner.
24:15I do see there is a layer of cream missing.
24:19That top layer of cream isn't present.
24:24It's a shame we've missed that layer
24:26because the baker that did this
24:28probably had a little bit of cream left over,
24:30and it was just a matter
24:31of not reading the recipe correctly
24:33rather than not having enough made
24:35because the recipe was there.
24:37This biscuit really packed
24:39that strong pecorino flavour.
24:41It was very cheesy.
24:43I love that,
24:44and that's probably because
24:45we're missing that kind of
24:46neutralising flavour
24:48of the stretch of teller cream.
24:50Well, I do notice straight away
24:53that the piping isn't as even
24:55as in some of the other biscuits.
24:59The cream's delicious.
25:01It's just been assembled
25:02a little bit on the messy side.
25:04As soon as I bit into the biscuit,
25:07I could taste that the dough was undercooked.
25:09So I'm not getting that lovely cheese flavour
25:12from the pecorino.
25:13I'm getting, like, a floury flavour.
25:15So the baker really needs
25:17to bake these biscuits longer.
25:20Well, we have a super-sized
25:22starren biscuit here.
25:26Because the biscuit is so thick
25:28on the top and the bottom,
25:29it was sort of quite hard
25:31to get your mouth around,
25:32and as it pressed down,
25:34all of that filling oozed out.
25:36So it wasn't an enjoyable
25:37eating experience.
25:44My biscuit,
25:45maybe because I picked up the one
25:46which was the darkest,
25:47was a tad over.
25:49But otherwise,
25:50I think this is well-balanced
25:52and well-proportioned.
25:54They're not all identical
25:56when it comes to the assembly,
25:58but the biscuit flavour
26:00was fantastic.
26:02These biscuits are slightly
26:04on the thicker side
26:04and proportioned to the others,
26:06but there's a really vibrant
26:07tomato jelly, I can see.
26:12The balance of flavours here
26:14are a little bit off.
26:15I think the baker
26:16has succeeded in getting
26:17the right amount of cream
26:18and the right amount of jelly,
26:19but because the biscuit's
26:21just a tad too thick,
26:22it means it was off
26:24in terms of eating experience.
26:27It's very dainty.
26:28There's a very thin biscuit,
26:30there's a very thin layer of cream
26:32and a very thin layer of jelly.
26:36This biscuit is designed
26:37for a reason
26:38in those proportions
26:40because you get
26:41a really great eating experience,
26:43but also it kind of
26:44gives it strength
26:45when you lift it up.
26:46As I picked that one up,
26:48it felt really sort of fragile
26:49because the biscuit was so thin,
26:51the cream had already
26:52started to soften it
26:53a little bit.
26:54Let's try the next one.
27:01I know I didn't give you
27:03the baking time.
27:04We gave you the temperature.
27:06I was hoping,
27:07as it's biscuit week,
27:08you could work out
27:09how far to take
27:10these Sable biscuits.
27:11These are really close.
27:13They're just a couple
27:14of minutes under.
27:15I think the baker
27:16has all the elements
27:17of a great biscuit here.
27:19Needed a bit more time
27:20in the oven.
27:21Let's try the last one.
27:26I think the baker's
27:27put together
27:28a really lovely biscuit.
27:34I really enjoyed
27:35the proportions
27:36of the cream,
27:38the jelly
27:38to the biscuit.
27:39I think that was
27:40well executed.
27:42Biscuit is absolutely delicious.
27:44Cheesy,
27:45it's full of flavour
27:46and it had a nice
27:48crunch on the outside,
27:49a little bit chewy
27:50on the inside
27:51and the proportions
27:52were really well done.
27:53An excellent job.
27:55Darren and Rachel
27:56will now rank the bakes
27:57from 10th place
27:58to first.
28:00In 10th place,
28:03who's this?
28:06Glenn.
28:08Uneven piping
28:09and they're a little
28:09bit underbaked.
28:11In 9th position,
28:15Lucy,
28:16great pecorino flavour
28:17but they were just
28:18really thin.
28:198th place,
28:20Brandon.
28:217th,
28:22Pamela.
28:24In 6th position,
28:26Matt.
28:26You were missing
28:27a layer of cream
28:28but great tomato jelly.
28:31In 5th place,
28:32McGeean.
28:334th place,
28:34Nick.
28:353rd,
28:37Jacob.
28:38Well done.
28:39In 2nd place,
28:45who's this?
28:47Anita.
28:49Fantastic flavour
28:50and great layers.
28:51Just a tad too thick.
28:53Which means,
28:55in first place,
28:56go, Cherette.
28:57Yay.
28:58Cherette,
28:59well done.
29:02Wonderful
29:02satellite biscuit.
29:03It was really
29:04well executed.
29:05It was delicious.
29:07I never thought
29:08I'd come first
29:08in a technical
29:09so I cannot be happier.
29:12I might have come
29:139th out of 10
29:14but that's okay.
29:15I've got to bring
29:16all of my energy,
29:17all of my passion
29:18and focus it all
29:19on my showstopper
29:20and I need to keep it up.
29:36Good morning,
29:37bakers.
29:37For your showstopper
29:39challenge this week,
29:40you'll need to be
29:40both bakers and sailors
29:42because Rachel and Darren
29:43would like you to make
29:44a floating biscuit boat.
29:47Your boat can be made
29:48of any biscuit you like
29:49but it should be decorated
29:51and needs to float.
29:52That's right,
29:53your biscuit boats
29:55should be engineered
29:55so that they can
29:56also float.
29:57That way we have
29:59something to put
29:59in the tub for Darren
30:00when it's bath time.
30:05Judges,
30:06why?
30:09Good question.
30:11This challenge
30:12is all about
30:13smart design.
30:14Don't let your decorations
30:16be too weighty
30:17or your boat
30:18will capsize.
30:20Be precise
30:21with any joinery
30:22you do
30:23and make sure
30:24your construction
30:25tastes good.
30:26Bakers,
30:27you have five hours
30:28to build your
30:29showstopping biscuit boats.
30:30On your marks.
30:32Get set,
30:33bake!
30:38Let's go.
30:46The concept behind
30:47this is quite
30:48foreign to me.
30:49It's not something
30:49I've ever done before.
30:51It's a really fun thing
30:52to do.
30:52The actual engineering
30:53part is quite interesting.
30:58There's a doggy.
31:00We got a visitor.
31:02Hello.
31:03That little guy
31:03was the colour
31:04of my gingerbread.
31:06Man,
31:07it smells good
31:07in here for him.
31:09Oh.
31:13I designed
31:15this recipe
31:16specifically for today.
31:18The base of the biscuit
31:19is a chilli mango biscuit.
31:21So I'm adding
31:22a little bit of
31:22hot chilli powder
31:24to my biscuit
31:26to make it
31:27nice and fiery.
31:29The ship's called
31:30Dragon Express.
31:32It's not going
31:33to be scary dragons.
31:34I'm going
31:35for cute dragons.
31:37Breathing fire
31:37into her bake,
31:39Nagin's chilli
31:39mango biscuit boat
31:41will be made
31:41complete with
31:42dragon head macarons
31:43and rice paper wings.
31:45I mean,
31:46I've had the same
31:47flavour combo
31:48in a mango margarita.
31:50But,
31:51no,
31:52for biscuit,
31:53this is what
31:53I specifically designed
31:54for today's challenge.
32:02Hey,
32:02Charette.
32:03Hello,
32:03how are you?
32:04Good.
32:05What are you making?
32:07I'm making...
32:08Is that rubber duck?
32:09Yeah.
32:10Well,
32:10growing up
32:11on the Murray River
32:12we used to go camping
32:13and there's paddle boats
32:14that look like
32:15ducks and swans
32:16and as a five-year-old
32:17it's like the most
32:17magical thing
32:18you've ever seen
32:18in your life.
32:19So I'm doing
32:20my version of it today.
32:21So a duck,
32:22paddle boat.
32:24Charette's
32:24quacking good
32:25paddle boat
32:26is made from
32:26a molasses
32:27and spiced orange biscuit
32:29and adorned
32:30with white chocolate
32:31decorations.
32:32I did get
32:33an amazing
32:33tipping cake week
32:34from Rachel
32:35which is
32:36get the orange zest
32:36and mix it
32:37into the sugar first
32:38so it brings out
32:39all the flavours.
32:40So I have done that
32:40and it's made
32:41a massive difference.
32:42Every day's a school day
32:43with Rachel.
32:45You're doing
32:46a great impression
32:46of a duck also.
32:47You know,
32:48you seem incredibly
32:49composed up the top
32:50and then just underneath
32:50it there is
32:51frantic activity.
33:05I smell some gingerbread.
33:07Am I correct?
33:07You are spot on.
33:08What will your boat
33:09look like?
33:10I'm aiming
33:11to make
33:12a Zanzibar
33:13dhow.
33:15Anita is
33:16spicing up
33:17the shed
33:17with a chocolate
33:18coat gingerbread
33:19boat
33:20complete with
33:20a wafer
33:21paper sale.
33:23So that's
33:23this is like
33:24your mould here?
33:25Yes,
33:26my husband
33:26he's an engineer
33:27so he
33:29he made that
33:30for me
33:30and it's the best thing.
33:32Handy?
33:32Yes, he's a very handy.
33:33So you lay the dough
33:34over that
33:34and then bake it?
33:35Yeah.
33:36That's so much easier
33:37than putting
33:38something together
33:38because
33:39if you put things
33:40together
33:40you've got to
33:41fix the joint.
33:42Yeah.
33:43Very smart.
33:43Yeah, and well done
33:44on having an engineer
33:45as a husband.
33:46That comes in handy.
33:48It's all about
33:48who you know
33:49in Bake Off.
33:50I always say that.
33:51He's a keeper.
33:59Oh, how's your boat going?
34:01It's actually
34:02chilling down
34:03in the fridge.
34:04What kind of boat is it?
34:05A party boat.
34:06A party boat.
34:07But don't tell Darren
34:08and Rachel.
34:08Why?
34:09Because it's just
34:09that's my secret
34:10that I'm keeping for myself.
34:11So I love the idea
34:13that you don't want
34:13to invite Darren
34:14and Rachel to the party.
34:15It's just a small little boat
34:16you can come with me.
34:17That's it.
34:18We can go together.
34:19We'll be machi machi.
34:21I've got my mould here
34:23that I'll drape it across
34:24and I don't want it
34:25to pull down
34:25when it's in the oven there.
34:27My creative vision
34:29for today
34:29is a super-sized version
34:30of my sandpan boat.
34:33Generally,
34:34they're small
34:36and petite
34:36but today I'm doing
34:37a 40 centimetre
34:38size version.
34:41Brandon's
34:41Titanic-sized
34:42jasmine flavoured
34:43shortbread boat
34:44has a white chocolate
34:45and caramel finish.
34:47Kind of like
34:48smelling a flower
34:49is what you'll taste.
34:50It's quite perfumy.
35:00All these beautiful boats
35:02that I know
35:02that are going to be
35:03happening around me,
35:04this will be
35:04their life raft.
35:07Lucy plans
35:08to save lives
35:09with her rum
35:10and raisin raft
35:11coated with chocolate
35:12made complete
35:13with coconut
35:14and lime planks.
35:15Sounds delicious.
35:16I love rum
35:17and raisin
35:17but all of that
35:19raisins are not
35:20very hard
35:20and obviously
35:21you've added
35:22liquid to it
35:22so is this
35:23going to compromise
35:24the structure
35:25of your raft
35:26or is this
35:26going to be
35:27the panels
35:27on top?
35:28Both.
35:29So this will be
35:30the logs
35:30and the panels
35:32across the top.
35:32Sounds ambitious.
35:33We better leave you to it
35:35because you sound
35:35like you've got a lot on
35:36but we wish you
35:36really well.
35:37Thank you so much.
35:38It will taste good.
35:39That bit I can say.
35:41I've never made
35:42a floating boat
35:43no.
35:44I have done
35:45sculptural work
35:47but just never a boat.
35:49Glenn's going out
35:50on a limb
35:50with a gingerbread boat
35:52a toffee brulee cabin
35:54and something fishy
35:55lurking in the
35:56rice paper water.
35:58I've made
35:58quite a full dough
36:00that will give me
36:01the ability
36:02to use the gingerbread
36:02to cover it.
36:03It'll give me
36:04enough heat
36:04from the dough
36:05to heat it
36:06from the inside
36:07so I won't need
36:08to cook it twice.
36:10Yeah, the residual heat
36:11will carry on.
36:11I really like that.
36:12I think it's clever.
36:13Smart move.
36:14Yeah, I guess
36:15there's nothing
36:15for us to do
36:16but just go about
36:16the rest of our
36:17da-da-day
36:18and just relax
36:19where we da-da-da-ah.
36:28Bakers,
36:28get your ship together.
36:30You have two hours left.
36:34Ooh, two hours.
36:38And Eric
36:39to set it
36:40the way I want it.
36:42With the boats
36:43docked in the oven,
36:45the bakers start
36:46work on their
36:47decorations.
36:48Good luck.
36:53So that
36:54is my
36:55boil icing
36:55that I'm whipping
36:56right now.
36:57It will be part
36:58of my decorations.
36:59Pamela hopes
37:00it's smooth sailing
37:01with her traditional
37:02Venezuelan gingerbread boat
37:04finished with
37:05white chocolate
37:06and caramel decorations.
37:08My game plan
37:09is to make sure
37:10I have a boat
37:11that floats
37:12and then add
37:13all of the
37:13decorations at the end.
37:27Hey, captain's on deck.
37:30Ahoy there, Jacob.
37:31What's that?
37:32Is that rope?
37:32So I'm getting some
37:33rope work done.
37:33You can do one of them
37:34fancy knots.
37:35So if you don't know
37:36any knots,
37:36just do lots.
37:37So that's all I know.
37:41Although Jacob's
37:42still learning the ropes,
37:43his Portuguese
37:44spiced boat
37:45will be coated
37:46with white chocolate
37:47and hand-painted.
37:48What are you going to use
37:49to stop your biscuit dough
37:51from going soggy?
37:52Ah, so I've got
37:53a chocolate coating
37:55to go on my hull
37:56so that'll seal
37:56everything in.
37:57So I do have some
37:58troubleshooting methods
37:58as well.
37:59So like you would
38:00at a rental,
38:00there's a hole in the wall,
38:01some royal icing
38:02just to smooth that over.
38:03Mate, you look
38:03under control,
38:04tail, I'd like in this.
38:06Don't jinx it!
38:06Why are you
38:07consuming that?
38:14Alright, let's have a look.
38:16I'm not a stranger
38:17to gingerbread.
38:18Every year we make
38:20gingerbread creation.
38:21It gets bigger and bigger.
38:23So I feel like
38:24I've conquered land.
38:25Now I'm moving on
38:26to my nautical era,
38:27taking it to the high seas.
38:29Matt is finding
38:30his sea legs
38:31with his gingerbread ship
38:32topped with
38:33lollipop decorations.
38:36So it takes
38:37exactly 11 pieces
38:38of gingerbread
38:39to make a good
38:40chip lollipop.
38:41So a few trays
38:44going in and
38:44out of the oven today.
38:48Bakers, it's nearly
38:49time to float your boats.
38:50You have one hour left.
38:53Awesome.
38:54That's okay.
38:56She smells amazing.
38:58I've got a couple
38:59of cracks which
39:00I did plan for,
39:01which I'll fill in
39:02with my royal icing.
39:03Trim it down.
39:04And we'll be good
39:05to sort of chill
39:06and then coat.
39:07But the smell
39:08is just so nice.
39:12Golden, well cooked,
39:13didn't spread,
39:14happy with those.
39:16It's my caramel glue.
39:18And in my mind
39:20I just have one thing.
39:22Don't get burnt.
39:24Don't get burnt.
39:27gluing my structural
39:29pieces of the boat
39:29together.
39:30Then I'll start coating
39:31the outside of it
39:32with a dark chocolate.
39:35Hoping to stay afloat,
39:37Nick's taking a chance
39:38with a cardamom,
39:39orange and poppy seed
39:40shortbread boat
39:41with a wafer paper sail.
39:44Yeah, this is the most
39:45crucial part of the build
39:46so I've got to make
39:49sure I get this right.
39:52As you can see,
39:53my boat is looking
39:54very boaty
39:55but not too
39:56waterproof yet.
39:57I have to work quickly
39:58to get the chocolate
40:00on to waterproof
40:02the hull.
40:04I've got my boat
40:05and I'm about to
40:08layer my chocolate
40:09over my boat
40:10to ensure that
40:11no water gets in
40:12and it stays
40:13water safe.
40:16There's a lot to do.
40:20I'm just literally
40:22going to slap this on there.
40:24I mean, you've got to
40:25I guess you've got to
40:26consider weight
40:27but we'll see.
40:29So I'm just making
40:30my royal icing
40:32a little thing
40:33I do at home
40:34cut a slit
40:35in the middle
40:35whizz around
40:36and you can tie it up
40:38and it's sealed.
40:43Don't panic.
40:48Oh.
40:50She's cute.
40:52She is really cute.
40:57Stress.
40:59Very stress.
41:01Trying to not
41:02let it get to me.
41:03There is still
41:04a fair bit
41:05that I would like
41:05to do.
41:07I just have to
41:08keep my head down
41:10to pushing
41:11and get it done.
41:12Final five minutes
41:14bakers.
41:16Cookie?
41:17Can I have a cookie?
41:17Go, go, go, go, go.
41:19Just making some sand
41:21that my raft
41:22is essentially
41:23going to be
41:23perching on.
41:24That way
41:26it's looking like
41:27it's just on the edge
41:27of the water
41:28ready to get launched.
41:30No need to stick.
41:35Bakers,
41:36you have
41:36one minute left.
41:41left.
41:52Ten.
41:52Ten.
41:54Nine.
41:55Eight.
41:56Seven.
41:58Six.
42:00Five.
42:01Four.
42:03Three.
42:04Two.
42:06One.
42:06Three.
42:08Cast away
42:09from your boats,
42:09bakers.
42:10Well done.
42:14That looks amazing, Matt.
42:17Oh my gosh.
42:18Thank goodness.
42:19That is done.
42:20Good job, Art.
42:20Good job.
42:21Good job.
42:30Well done, bakers,
42:31and get ready
42:32to float your boats.
42:34Glenn,
42:35please bring your boat
42:35up to the table.
42:45That shark
42:46is super scary.
42:47And that
42:48Gabbo mask,
42:49that's standing
42:50super tall.
42:51Will it be too tall?
42:54Hopefully not.
42:55Time will tell.
42:56All right,
42:57well let's see
42:57if it will keep us
42:58out of sharky waters.
43:04and just have had a
43:05really good air.
43:07LAUGHTER
43:11Well done.
43:12Oh!
43:14And there's even blood.
43:15There's blood
43:16coming up the floor.
43:18No way.
43:21All right,
43:21let's try.
43:32I like a crispy gingerbread,
43:35but that's just a little bit
43:36on the tough side there.
43:38It almost took my teeth out.
43:39Really good flavour though.
43:40I now know
43:41why your boat
43:42was so sturdy.
43:43It was a hard bite.
43:45But the flavours
43:46were there.
43:48McGeean,
43:49your concepts
43:49always excite me.
43:51What a magical boat
43:53you've created here.
43:57Look at that.
43:58OK,
43:59I'm going to give it
43:59a little push.
44:00Here we go.
44:01Where do the dragons
44:02go?
44:04Off they go.
44:06Let's try your biscuit.
44:13I was a bit scared
44:14for you when you said
44:15you were going to
44:15attempt this biscuit
44:17because it's not as strong.
44:19But wow,
44:20you've managed to pack
44:21all that flavour in.
44:22So the risk you've taken
44:23has certainly paid off.
44:25It's like I got
44:25the dragon feeling
44:27from the biscuit flavour.
44:28That chilli comes in
44:29and then the mangoes there
44:30just doing a little dark.
44:32Love it.
44:33That combination of flavours
44:34is just so bright
44:36and vibrant.
44:37Well done, McGeean.
44:38Well done.
44:39Charette,
44:40this is quackers.
44:43I love it.
44:44So much fun.
44:44Tell me,
44:45who are those at the back?
44:46So we have a little
44:47Rachel and a little
44:49Darren panquotty.
44:54I feel like I might
44:55be going swimming soon.
45:00The biscuit itself
45:02has a nice snap to it
45:03but then it's soft
45:04at the same time.
45:05I really enjoyed
45:06that texture.
45:07This is a great combination
45:08for a biscuit.
45:09It had a great taste
45:11and I really loved
45:12the inventiveness
45:13and the unique design.
45:18Anita,
45:19that looks really fantastic.
45:37Let's try this.
45:41I know why you made
45:43it so sturdy
45:44and really hard
45:45but it's just too hard
45:47in terms of
45:48the eating.
45:50Obviously,
45:50it's a little bit
45:51heavy on one side
45:52which meant that
45:54the boat
45:54almost capsized
45:55but it didn't go down
45:57and you managed
45:58to pull it off.
46:02Pamela,
46:02look at the detail.
46:03This looks spectacular.
46:06Happy, happy
46:07like in the Caribbean.
46:09Go to the jugger.
46:18I love the texture
46:19of your gingerbread.
46:20It is not too hard.
46:22You still get
46:22that nice crunch
46:23but there's a bit
46:24of softness to it
46:25so it's just
46:26the right texture
46:27for me.
46:27I would have liked
46:28a little bit more flavour
46:29but I think
46:30it was a really
46:30well executed biscuit.
46:33Brandon,
46:34really impactful.
46:36You really have
46:36gone all out
46:38but it doesn't matter
46:39what it looks like
46:40if it doesn't flow.
46:52You've really gone for it
46:54with the jasmine flavour.
46:55For me,
46:56it almost was
46:57a little bit
46:58too overpowering
46:59I think your engineering
47:01needed a little bit
47:02more work.
47:03That was close.
47:04I think if I was
47:05on that boat
47:05I think I'd need
47:06the sick bag.
47:08LAUGHTER
47:10Jacob, first impact
47:11is very colourful
47:13and lots of detail.
47:15Good luck, mate.
47:16The moment of truth.
47:19No, no.
47:21Yeah!
47:23Yep, that's it.
47:25Oh!
47:26Oh!
47:26Oh, no!
47:28Oh!
47:29Oh!
47:29Oh!
47:29Oh!
47:31Oh!
47:32Oh!
47:32Oh!
47:33Oh!
47:34Oh!
47:35Oh!
47:35Oh!
47:38Oh!
47:57Oh!
47:57Oh!
47:57Oh!
47:57Oh!
47:57Oh!
47:57Oh!
47:57For that, I'm really sad for you.
48:01Just giving these, like, dreamboat vibes.
48:05Be interesting to see how the sugar work affects the balance.
48:16So I think the flavour is more successful than the texture,
48:19which has gone just a little bit soft for me.
48:21I would have baked that dry.
48:25Nick, I feel like I need to put my Viking outfit on.
48:29I don't know whether it's an advantage to do a smaller boat or a bigger boat.
48:35Well done.
48:41Even though the Vikings must have had a rustic vibe,
48:44I think you could have tightened up your decoration just a tad more.
48:48Great texture, snapped really well.
48:50I think you could have made your boat a little bit bigger.
48:52That would have had a bit more of an effect for a showstopper.
48:57Lucy, you've taken a really unique take on this.
49:01So let's hope it floats.
49:03All righty.
49:13I am lacking that rum flavour.
49:16But what I think, you really hit the mark here
49:19in terms of an original floating raft.
49:22Kudos to you, Lucy.
49:24You tried something different.
49:25It floated, you got enough air in those logs,
49:28needed more flavour, needed more rum and raisin.
49:38This week, we've really seen some biscuits I've never seen in my life.
49:43Who's done particularly well this week?
49:45Nagin, she's done so well.
49:48That signature bake, those rocking chairs, I absolutely love them.
49:52She also has a real knack with flavours.
49:55With the showstopper, she made a beautiful dragon boat
49:59with so many extra elements.
50:01Glenn's signature biscuits, how impressive were they?
50:04I mean, Glenn's showstopper was so dramatic.
50:07There was blood in the water at one point.
50:11Shrek came first in technical.
50:13You know, she has real skill.
50:16How about Shrek's showstopper?
50:18That duck, so much fun.
50:19You and I were just kicking back, Rachel.
50:21We were loving life.
50:23Who are we worried about this week?
50:25So Nick, he really struggled with those weights.
50:29For the showstopper, it was a short, long boat.
50:31And I was a little bit worried.
50:33I thought, it looks a bit rough in places.
50:36Jacob is full of promise, but he never quite delivers
50:39that Portuguese gondola.
50:41When he put it in, it just didn't float.
50:45I was thinking, oh, maybe he's actually done it.
50:47You know, he's combined the bake with the presentation,
50:50but, you know, you just can't get past it.
50:53Lucy came ninth in technical.
50:55I don't think she followed the recipe.
50:57For the showstopper, she chose a really difficult construction.
51:01And the flavours she picked, the rum and raisin,
51:04it didn't work out.
51:06We're going to have to decide who's floating our boat.
51:15Bakers, congratulations on your impressive biscuit boats.
51:25I have the best job tonight.
51:27I get to announce this week's Star Baker.
51:30This baker's artistic flair, knack for flavours,
51:34and scientific precision shines through in all their bakes.
51:39This week's Star Baker is...
51:44Nicky A'In!
51:54Which means I have the difficult task of announcing
51:57who will be leaving the shed.
52:00This person has created flavourful bakes and brought a theatrical touch to the shed,
52:05as well as so much joy.
52:08And we're sorry to say goodbye to...
52:13Jacob.
52:19Come here, you big lug.
52:23Jacob brought so much enthusiasm, creativity and joy to the shed,
52:28and we are really going to miss him.
52:30May.
52:30Thank you so much.
52:32You're a legend.
52:33Honestly.
52:34I feel pretty proud of myself.
52:35I got a lot further than I expected.
52:38The absolute highlight of being in the shed was just the other bakers.
52:41We're just all connected.
52:42We just love baking and learning from each other.
52:44And congratulations to this week's Star Baker, Nicky!
52:49Nadine has had such an amazing week.
52:51Her bakes always tell a story,
52:54always are pushing the boat out, quite literally.
52:59I'm happy that the risk paid off.
53:01I risked a port of whiskey,
53:03so I'm really happy.
53:06She's doing for Nadine!
53:08For Nadine!
53:15For Nadine!
53:19For Nadine!
53:22For Nadine!
53:22For Nadine!
53:26For Nadine!
53:26For Nadine!
53:27For Nadine!
53:27For Nadine!
53:27For Nadine!
53:28For Nadine!
53:28For Nadine!
53:28For Nadine!
53:28You
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