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Latihan shadowing: We Try to Bake Mary Berry's TENNIS CAKE from The Great British Bake Off

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  1. We are Sorted, a group of mates who have your back when it comes to all things food.0:00
  2. From cooking battles to gadget reviews and cookbook challenges to a mid -week meal packed zap.0:05
  3. Crack your eggs, bake.0:12
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  5. Join our community where everything we do starts with you.0:18
  6. Right boys, today I have a surprise for you.0:23
  7. I would like you to work together as a team to make and bake a cake that celebrates an annual sporting event.0:26
  8. Any ideas?0:37
  9. Cricket?0:38
  10. What?0:39
  11. Cricket annual event?0:41
  12. It's probably like once a year that I watch it.0:42
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  1. I don't know mate, what?0:46
  2. Wimbledon!0:48
  3. It has been cancelled but that doesn't mean we can't celebrate it.0:49
  4. So I'd like you to create something that does exactly that but first we should probably dress for the occasion.0:53
  5. Can I do it?0:59
  6. It's sassy as he did it.1:02
  7. No.1:03
  8. Tell me what he looks like.1:07
  9. You know in the PE teacher can't make a PA this week and cover turns up.1:09
  10. Yeah substitute PE teacher.1:13
  11. So I would like you to recreate a cake by one of my favorite people Mary Berry a Wimbledon tennis cake.1:16
  12. It's gonna test a whole bunch of baking skills.1:23
  13. You want a light fruitcake, homemade marzipan, homemade royal icing and homemade fondant icing.1:25
  14. I didn't know you can make your own marzipan.1:31
  15. Well someone has to make it.1:33
  16. It doesn't grow.1:34
  17. Two hours of active cooking time.1:35
  18. You are working together but obviously taking interns in the kitchen.1:37
  19. You're up against Mary and I at the other end of the court.1:41
  20. I'll sub you in and out at my discretion but your two hours of baking Jamie starts now.1:44
  21. Bads we've got this.1:49
  22. Step one preheat the oven to 160 degrees Celsius.1:51
  23. Sub me out boss.1:57
  24. I'm done.1:58
  25. I'm out.1:59
  26. Grease rectangular cake tin.2:00
  27. Line the base and sides with double layer of baking parchment.2:03
  28. So if you remember when we made our last -minute Christmas cake a few years ago it's important to double line a fruitcake otherwise it tends to burn the bottom2:06
  29. because it's gonna bake for a long time.2:15
  30. The longest game in Wimbledon history was 11 hours.2:16
  31. I think if you don't speed up a little bit you're gonna be there somewhere similar.2:19
  32. Place all the fruits and nuts in a bowl with a lemon zest and gently mix together.2:23
  33. The only problem is all of them say they're cut into quarters, they're chopped.2:28
  34. Pineapple rings is a bit of sixties isn't it?2:33
  35. Well I think pineapple is very Wimbledon.2:37
  36. I mean however many players compete over however many days and matches to win a pineapple.2:39
  37. What are you talking about?2:46
  38. Ta -da!2:48
  39. That's it.2:49
  40. Everyone is trying to win the pineapple.2:50
  41. What you've got to remember is that Wimbledon is one of the world's oldest tennis tournaments and back in 1877 when it began pineapples were a thing of prestige to2:52
  42. show off with.3:02
  43. Jamie there's a pineapple on top of the Wimbledon trophy.3:03
  44. Sultanas, roughly chopped some blanched almonds.3:05
  45. Barry I'm drying.3:13
  46. Fruit in, time for some lemon zest, it's going in and then we can give it all a good mix up.3:17
  47. Turns out I could have done with a bigger bowl.3:21
  48. 12 minutes gone that's 10 % of your time.3:23
  49. New balls please.3:25
  50. Okay let's pick up the plates.3:26
  51. What's next?3:27
  52. In a separate bowl, cream the butter and sugar together.3:28
  53. It's weighed out yeah?3:32
  54. Hallelujah.3:33
  55. Perhaps I should have melted that, never mind.3:35
  56. Let's get rally going.3:37
  57. Worst pale and I've got cramp in my hand.3:40
  58. Sport.3:45
  59. One egg at a time, keeps it simple.3:46
  60. Less counting.3:48
  61. Shut up, you just have a tea.3:49
  62. Bads, did you add in the flour?3:52
  63. No.3:54
  64. I looked up the origin of umpire.3:55
  65. Umpire's from the French, non -père, which means non -père which means not on anyone's side.3:59
  66. I'm gonna be honest with you Ben, this challenge is difficult enough as it is without having to listen to these facts.4:03
  67. I've realised we've made a mistake, Baz.4:10
  68. Why?4:12
  69. What we've not done.4:12
  70. Please read ahead.4:13
  71. What does Mary Berry always say?4:14
  72. Read the recipe.4:17
  73. Get out of my house Ben.4:18
  74. Again.4:20
  75. Ridiculous mix.4:30
  76. There's no way Mary Berry could do this with her little arms.4:32
  77. I mean you talk about Mary Berry's little arms.4:35
  78. Into an oven, four.4:41
  79. We'll find out in a sec.4:44
  80. So the recipe says two hours.4:44
  81. Right, clear down and new balls please.4:47
  82. Clear down first and then new balls.4:50
  83. There was a very specific order to have instructions.4:52
  84. So I'm starting with the almond paste.4:55
  85. Mix the ground almonds, caster sugar and icing sugar in a bowl.4:57
  86. Mix these all together.5:01
  87. Stir in the egg and almond essence.5:02
  88. Here we're entering the unknown with baking.5:05
  89. I've never ever made an almond paste.5:07
  90. Right.5:09
  91. Right, wrap and cling film.5:14
  92. Set aside.5:15
  93. 35 minutes gone.5:19
  94. New balls please.5:20
  95. For the raw icing, whisk the egg whites into a large mixing bowl until they become therophy.5:26
  96. This was supposed to be your speciality's day, P .E.5:32
  97. He's still struggling with the maths and the reading.5:35
  98. Hater happens when you have to separate the eggs but one half of your egg is that big.5:39
  99. I find you very in control of that.5:43
  100. So royal icing is another one we've not made for a long time.5:44
  101. It's an icing that you initially make and then when you pipe it, it sets really hard.5:47
  102. It becomes very, very firm.5:54
  103. To the extent that this royal icing is going to stand up on its own, you need to be able to pipe your net.5:55
  104. There's a sieve for you to sift.6:04
  105. Thank you.6:07
  106. Luckily you have an hour and 20 minutes remaining.6:08
  107. So we'll do that and then whisk.6:11
  108. That's been only three hands.6:13
  109. You need to whisk, whisk and tap.6:16
  110. That's really hard.6:17
  111. Sorry, relax.6:19
  112. Loosey goosey.6:20
  113. Don't think about it, don't think.6:22
  114. That's really...6:24
  115. I can't do it.6:25
  116. That's just so much icing sugar on the chopping board.6:27
  117. I'm glad I weighed it all out.6:30
  118. Do you know what will be fun?6:31
  119. No.6:33
  120. Wimbledon is the largest annual sporting catering event in Europe.6:40
  121. You're coming up to your hour mark.6:47
  122. That did take a little bit longer than I expected because...6:50
  123. Do one.6:53
  124. In my head, half an hour to make it and pipe it.6:54
  125. You can't rush genius, Ben.6:57
  126. It's becoming difficult to read the iPad.6:58
  127. Quick clear up.7:03
  128. Then new bowls, please.7:04
  129. So now for the fondant.7:05
  130. I've got to place my gelatin, glue close, glycerine and two tablespoons of water into a bowl.7:07
  131. You've left...7:13
  132. You've left yourself 55 minutes to finish an icing and decorate.7:15
  133. It feels like this entire challenge comes down to the final few points.7:20
  134. And I mean, we're going to get it to tyre break.7:25
  135. And then we're going to have to do it again.7:27
  136. Oh, my God.7:28
  137. It's then to sieve the breast -yolk sugar onto the work surface.7:30
  138. It's quite a lot of ice sugar onto the work surface.7:34
  139. This feels like I'm just making a mess.7:36
  140. All dissolved?7:38
  141. All dissolved.7:39
  142. All good.7:40
  143. Now into this mix.7:41
  144. We've given them a two -hour time limit, and that's only active time, so it doesn't include cake cooling.7:46
  145. But they only have 55 minutes of the active time remaining.7:50
  146. You're going to have to pick up the pace because I'm not giving you any extra time.7:54
  147. One minute.7:58
  148. Barry, Barry, cake, cake, cake!7:59
  149. Multi -tasking.8:02
  150. It's not clean.8:07
  151. It's not clean.8:08
  152. Tin foil back in the oven.8:08
  153. Testing to see if the cake was done and putting a piece of tin foil over them took from five minutes.8:10
  154. That's where they're losing the time.8:14
  155. This doesn't feel right.8:15
  156. Oh, I feel so good.8:17
  157. So you should end up with something that's pretty much like Play -Doh.8:20
  158. You should be able to mould it into all sorts of shapes.8:22
  159. 35 minutes remaining.8:25
  160. Right, thumb -sized piece.8:27
  161. Off.8:28
  162. Wrap it in cling film.8:29
  163. New balls, please.8:30
  164. Right.8:32
  165. Green.8:33
  166. Green.8:34
  167. Green.8:35
  168. Green.8:35
  169. Green.8:36
  170. Whoa, okay.8:39
  171. You'd put quite a lot, didn't you?8:42
  172. Yeah, I did, yeah.8:43
  173. So much for a little by little.8:44
  174. I think we might have nailed that first time.8:46
  175. That's lucky because you've not got much time to get back and do it again.8:48
  176. Wrap it in cling film to prevent it drying out and then we're going to move on to almond paste.8:51
  177. Oh, I hate it when people do that to cling film.8:56
  178. I didn't do it.8:58
  179. It's done.8:59
  180. Stop fiddling with the cling film.9:01
  181. I'm not fiddling, Barry.9:02
  182. I'm trying to...9:03
  183. You've got to take a knee to this.9:05
  184. This tells me you've done this a lot.9:07
  185. Don't stick.9:09
  186. Don't stick to me.9:10
  187. There we go.9:11
  188. Right.9:11
  189. That's it.9:15
  190. Easy figure down.9:15
  191. Lovely.9:16
  192. We now need to roll out your almond paste.9:18
  193. How does it feel?9:21
  194. It looks like it's rolling okay.9:21
  195. I'm sure these are the things you can just like take a bit off and fill in a hole.9:23
  196. It's not a pastry.9:26
  197. It's a paste.9:28
  198. Many colour blinds but you shape blind as well.9:30
  199. Come off it.9:33
  200. I top tip that I sometimes think if you're rolling something very thin is actually to roll it on baking paper.9:34
  201. Good measuring, mate.9:42
  202. How's your cake cooking?9:46
  203. You?9:48
  204. I mean, just...9:49
  205. 21 minutes remaining.9:53
  206. Hell.9:57
  207. It's fine.9:58
  208. You can fix it.10:00
  209. You can fix it in post.10:01
  210. Oh, hell.10:02
  211. That will hurt time you've spent prodding it.10:03
  212. Yep.10:05
  213. Shut your face.10:05
  214. Clear down and then new balls.10:06
  215. Neatly cut out a 9x6 inch rectangle and carefully place on top of the almond paste.10:08
  216. Barry's patched up the hole with some of the multi -pound from the side which has created a new hole.10:14
  217. Food colouring goes really far, doesn't it, Barry?10:19
  218. LAUGHTER I now have to cut this out neatly to the side of the tennis court which I think is a little bit bigger than an A4 piece of paper.10:23
  219. I have gold.10:32
  220. 15 minutes remaining.10:34
  221. This is the moment because if the consistency of your royal icing isn't quite right it's going to be very difficult to pipe.10:37
  222. Oh, mate, that's great.10:42
  223. That's better than Mary's already.10:43
  224. Ah!10:45
  225. New balls!10:49
  226. No!10:51
  227. Let me do the tennis racket.10:52
  228. New balls!10:54
  229. Give me a few of those.10:55
  230. Five minutes remaining.10:58
  231. Yes.11:01
  232. Screw up your racket.11:02
  233. Don't go screw up with my net.11:03
  234. I'm going to do my net.11:05
  235. This is hard, isn't it?11:08
  236. I hate to be a stickler for the rules, but I am the tennis official and therefore I'm going to hold them to the last four minutes.11:10
  237. Right, trim it now, Jay.11:17
  238. New balls!11:18
  239. Ah!11:20
  240. A minute and 45 left.11:24
  241. And stop the clock.11:29
  242. So you've left yourself a minute and 10 seconds to hopefully peel off some tennis rackets and place them on the court, stand up a net and then slide the11:31
  243. whole thing onto a cooled cake.11:40
  244. OK, the cake is cooled.11:49
  245. Hopefully the royal icing has set.11:51
  246. You have one minute and 10 seconds left on the clock.11:54
  247. And the time starts...11:58
  248. Come on, watch.11:59
  249. Come on, watch.11:59
  250. Come on, watch.12:00
  251. It has worked.12:01
  252. Yes!12:04
  253. Now he's got to place rackets on balls.12:05
  254. Jamie, come on, stop.12:08
  255. Oh, my goodness.12:09
  256. Look, you're croctor!12:12
  257. 40 seconds left to get the net.12:15
  258. That's a tennis racket.12:17
  259. Right, it's the net, mate.12:19
  260. We're going to make some big blobs.12:20
  261. You've got 12 seconds.12:23
  262. Five, four...12:27
  263. Barry, sorry!12:28
  264. I just don't move.12:30
  265. The net's up.12:32
  266. Two, one...12:32
  267. Don't move.12:33
  268. Time up.12:34
  269. Oh!12:36
  270. I mean, for us, that is incredible.12:37
  271. MUSIC Now, obviously, we've done such a marvellous job that it wouldn't fit under a clock.12:51
  272. So we've had to...13:15
  273. Yeah.13:16
  274. James, what are your expectations?13:17
  275. Let's just get that straight first.13:18
  276. A cake with a tennis court on it.13:21
  277. Well, please, remove your blindfold.13:24
  278. It's a cake with a tennis court on it.13:30
  279. Yeah!13:33
  280. It looks good.13:35
  281. Look, clean lines.13:37
  282. I don't know why the net looks so good, but the rackets are a bit of a mess.13:38
  283. I don't have that many negatives.13:42
  284. I think, obviously, the piping could be a touch better, but it looks good, especially from a little distance.13:44
  285. Let's see how it tastes.13:52
  286. And we have some pins, James.13:55
  287. Thank you, sir.13:57
  288. There's a lot going on in there.14:00
  289. Thank you, Barry.14:02
  290. Cheers.14:03
  291. Cheers.14:04
  292. It's waging it.14:06
  293. It's a good fruit cake.14:09
  294. I'm so impressed.14:11
  295. I don't have a bad thing to say about it.14:13
  296. It's great.14:16
  297. My goodness.14:16
  298. Apart from the rackets, you know, whoever did the rackets.14:17
  299. The fact that you made your own fondant and royal icing and marzipan, super impressive.14:20
  300. We all know that cake decorating, fondant, icings, marzipans, they're not our thing.14:27
  301. The fact that we've gone over and above and made them from scratch shows it with a little bit more effort.14:34
  302. You can do it.14:39
  303. Yeah, and I'd do it again as well.14:41
  304. Now I know how to do it.14:43
  305. That might be the best decorated cake we've ever made on Salted.14:44
  306. Oh, no.14:48
  307. Because it ain't our forte either.14:49
  308. I agree.14:51
  309. I think you might have gathered by now that I think this is an absolute pass and you guys have done a great job.14:51
  310. But if there are any more cakes that you want our resident cake experts to take on, Barry and Jamie, please comment below and let us know.14:56
  311. They're raring to go.15:03
  312. This is not going to be a thing.15:05
  313. I think Mike needs to have a go as well.15:06
  314. No, Barry and Jamie, cake experts.15:07
  315. We've also built the Sorted Club, where you can get tons of foodie inspo using the Pax Midweek Meal app, discover and share restaurant recommendations using the Eat app, listen15:11
  316. and contribute to our Feast Your Ears podcast, and send us ideas for new cookbooks you'll receive throughout the year.15:21
  317. Check it all out by heading to sorted .club.15:27
  318. And now a blooper.15:33
  319. Click.15:38
  320. Click.15:41
  321. Ha ha ha.15:44
  322. Click.15:47
  323. Click.15:49

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