(upbeat music)
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- Right boys, today I have a surprise for you.
I would like you to work together as a team.
- Oh, challenge.
- To make and bake.
- Challenge.
- A cake that celebrates an annual sporting event.
Any ideas?
- Cricket.
- What cricket annual event?
- It's probably like once a year that I watch it.
- I don't know mate, what?
- Wimbledon!
It has been cancelled
but that doesn't mean we can't celebrate it
so I'd like you to create something that does exactly that.
But first, we should probably dress for the occasion.
- You do it.
- Can I do it as sassy as he did it?
- No.
(laughs)
Tell you what he looks like?
You know when the P.E. teacher
can't make P.E. this week. - Yes.
- And cover turns up. - Yep.
Substitute P.E. teacher
- So I would like you to recreate a cake
by one of my favourite people, Mary Berry,
a Wimbledon tennis cake.
It's gonna test a whole bunch of baking skills.
You want a light fruitcake,
homemade marzipan, homemade royal icing
and homemade fondant icing.
- I didn't know you could make your own marzipan.
- Well, someone has to make it.
It doesn't grow.
- Two hours of active cooking time.
You are working together
but obviously taking it in turns in the kitchen.
You're up against Mary and I at the other end of the court.
I'll sub you in and out at my discretion
but your two hours of baking, Jamie, starts now.
- Baz, we've got this.
Step one, preheat the oven to 160 degrees Celsius.
Sub me out boss, I'm done.
I'm out.
Grease a rectangular cake tin.
Line the base and sides with a double layer
of baking parchment.
- So if you remember
when we made our last-minute Christmas cake a few years ago,
it was important to double line a fruitcake
otherwise it tends to burn the bottom
'cause it's gonna bake for a long time.
The longest game in Wimbledon history was 11 hours.
I think if you don't speed up a little bit
you're gonna be there somewhere similar.
- [Jaime] Place all the fruits and nuts in a bowl
with the lemon zest and gently mix together.
The only problem is, all of them say
they're cut into quarters, they're chopped.
- Pineapple rings is a bit 60s, isn't it?
- Well, I think pineapple is very Wimbledon.
I mean, however many players compete
over however many days and matches to win a pineapple.
- What are you talking about?
- Tada, that's it!
Everyone is trying to win the pineapple.
What you've gotta 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 to show off with.
- Jaime, there's a pineapple on top of the Wimbledon trophy.
- Sultanas, roughly chop some blanched almonds.
(Barry laughs)
Barry, I'm trying.
(upbeat rock music)
Fruit in, time for some lemon zest.
It's going in
and then we can give it all a good mix up.
Turns out I coulda done with a bigger bowl.
- 12 minutes gone, that's 10% of your time.
New balls please.
- Okay, let's pick up the pace. What's next?
In a separate bowl, cream the butter and sugar together.
It's weighed out, yeah?
- [Ben] Yep.
- Oh, hallelujah.
Perhaps I should've melted that.
Nevermind.
Let's get a rally goin'.
Well that's pale and I've got a cramp in my hand.
- Sport.
- One egg at a time, keeps it simple.
Less counting.
- Shut up, you just told me we were a team.
- Baz, did you add in the flour?
- [Barry] No.
- I looked up the origin of umpire.
Umpire's from the French nonper
which means non-peer which means not on anyone's side.
- I'm gonna be honest with ya, Ben,
this challenge is difficult enough as it is
without having to listen to these facts.
I realise we've made a mistake, Baz.
- [Barry] Why?
- [Jaime] What we've not done-
- Is read ahead.
- What does Mary Berry always say?
Read the recipe.
- Get outta my house, Ben.
- Again.
(upbeat music)
- Ridiculous mix.
There's no way Mary Berry could do this
with her little arms.
- I mean, you talk about Mary Berry's little arms.
- Into an oven.
For, we'll find out in a sec.
- So the recipe says two hours.
Right, clear down and new balls please.
- Clear down first and then new balls.
There was a very specific order to that instruction.
- [Barry] Ebbers!
- So I'm starting with the almond paste.
Mix the ground almonds, caster sugar,
and icing sugar in a bowl.
Mix these all together.
Stir in the egg and almond essence.
- Here we're entering the unknown with baking.
I've never ever made an almond paste.
- Right.
Right, wrap in cling film, set aside.
- 35 minutes gone, new balls please.
(people oohing)
(crowd cheering)
- For the royal icing, whisk the egg whites
into a large mixing bowl until they become frothy.
- This was supposed to be your specialty today, P.E.
You still struggling at the maths and the reading.
- Hate when that happens.
When you have the, like, you're separating eggs
but one half of your egg is that big.
- If only you were in control of that.
- So royal icing is another one we've not made
for a long time.
It's an icing that you initially make
and then when you pipe it, it sets really hard.
Becomes very, very firm to the extent
that this royal icing is going to stand up on its own.
You need to be able to pipe your net.
There's a sieve for you to sift.
- Thank you.
- Luckily you have an hour and 20 minutes remaining.
- So I gotta do that and then whisk.
I need three hands.
- He's gotta whisk and tap.
- That's really hard.
I'm sorry, relax, loosey goosey.
Don't think about that.
No, it's really, freakin' hell, I can't do it.
- Baz, there's so much icing sugar on the chopping board.
- Oh no!
- I'm glad I weighed it all out.
Do you know what would be fun?
- No.
- New balls please!
- Oh I'm left handed.
- Wimbledon is the largest annual
sporting catering event in Europe.
You're comin up to your hour mark.
That did take a little bit longer than I expected because.
- Do on.
- In my head, half an hour to make it and pipe it.
- You can't rush genius, Ben.
- It's becoming difficult to read the iPad.
- [Ben] Quick clear up then new balls please.
- [Barry] So now for the fondant,
I've gotta place my gelatin, glucose, glycerine
and two tablespoons of water into a bowl.
- You've left yourself 55 minutes
to finish an icing and decorate.
- It feels like this entire challenge comes down
to the final few points, you know what I mean?
We're gonna get it to tie break
and then we're gonna have to-
Oh, b*ll*cks.
Okay, so you're meant to sieve the rest of the icing sugar
onto the work surface.
It's quite a lot of icing sugar onto the work surface.
This feels like I'm just makin' a mess.
- All dissolved?
- All dissolved, all good.
Now into this mix.
- We've given them a two hour time limit
and that's only active time
so it doesn't include cake cooling
but they only have 55 minutes of active time remaining.
You're gonna have to pick up the pace
'cause I'm not giving you any extra time.
- One minute.
- Barry, Barry, cake, cake, cake.
(laughs) multitasking.
It's not clean.
- [Jamie] It's not clean.
- [Jaime] Tinfoil, back in the oven.
- Testing to see if the cake was done
and puttin' a piece of tinfoil over them
took them five minutes.
That's where they're losing the time.
- This doesn't feel right.
Oh, oh, it feels so good.
- So you should end up with something
that's pretty much like Play-Doh.
You should be able to mould it into all sorts of shapes.
35 minutes remaining.
- Right, thumb sized piece, off.
Wrap it in cling film.
- [Ben] New balls please.
- Right, green, green, green, green, green.
- [Barry] Whoa, okay.
You put quite a lot didn't you?
- [Jaime] Yeah, I did, yeah.
- So much for little by little.
- [Jaime] I think we might've nailed that first time, Baz.
- That's lucky 'cause you've not got much time
to go back and do it again.
- Wrap it in clingfilm to prevent it drying out
and then we're gonna move onto almond paste.
- Oh, I hate it when people do that to clingfilm.
- I didn't do it, it's done.
- [Barry] Stop fiddling with the clingfilm.
- I'm not fiddling, Barry.
I'm trying to-
- [Barry] You've got a technique with this.
This tells me you've done this a lot.
- Don't stick, don't stick to me.
There we go, right.
- That's it, use your fingernails.
Lovely.
We now need to roll out your almond paste.
- How's it feel?
It looks like it's rolling okay.
- Surely it's one of those things
you can just like take a bit off and fill in a hole.
- Yeah.
- 'Cause it's not-
- [Jaime] Yeah?
- It's not a pastry, so you can- It's a paste.
- [Barry] I know you're colorblind
but are you shape blind as well?
- Come off it.
- A top tip that I sometimes think,
if you're rolling something very thin
is actually to roll it on baking paper.
- Good measuring, mate.
- [Ben] How's your cake cookin'?
- You!
- I mean, just.
21 minutes remaining.
- [Barry] Hell, absolute hell.
- It's all right, it's fine, it's fine.
- [Ben] You can fix it, you can fix it in post.
- Oh hell.
So all that time you spent prodding it.
- Yeah, shut your face.
- Clear down and then new balls.
- [Jaime] Neatly cut out a nine-by-six-inch rectangle
and carefully place on top of the almond paste.
- Barry's patched up the hole
with some of the marzipan from the side
which has created a new hole.
- Food colouring goes really far, doesn't it, Barry?
- I now have to cut this out neatly
to the size of a tennis court
which I think is a little bit bigger
than a A4 piece of paper.
- I have gold.
- 15 minutes remaining.
This is the moment 'cause if the consistency
of your royal icing isn't quite right,
it's gonna be very difficult to pipe.
Nice.
- [Jaime] Oh mate, that's great.
That's better than Mary's already.
(Barry groans)
- New balls.
- [Barry] Tennis rackets.
- No!
- Let me just do tennis rackets?
- New balls!
- [Barry] Okay, do a few of those.
- Five minutes remaining.
- [Barry] What are you doing?
Screw up your own racket
but don't go screw up with my net.
- I'm gonna do the net.
This is hard, innit?
- I hate to be a stickler for the rules
but I am the tennis official.
And therefor I'm gonna hold them to the last four minutes.
- [Barry] Right, trim it now, J.
- New balls.
(men shouting)
A minute 45 left.
And stop the clock.
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 the whole thing
onto a cooled cake.
(bell dings)
(people cheering)
(upbeat rock music)
Okay, the cake is cooled.
Hopefully the royal icing has set.
You have one minute and 10 seconds left on the clock.
- Come on, Jaime, you can do this.
- And the time starts.
- [Barry] I can't watch, I can't watch, I can't watch,
I can't watch, I can't watch, can't watch.
- Now.
- [Barry] I can't watch.
- [Ben] It has worked.
- Yes!
- Now he's gotta place rackets on, balls on.
- [Barry] Jaime, Jaime, Jaime, Jaime, stop,
what are you doing?
Stop, oh my goodness!
Look, you've cracked it.
- 40 seconds, don't forget the net.
Is that a tennis racket?
- Right, it's the net mate.
I'm gonna make some big-
- Blobs.
You've got 12 seconds.
Five, four, three.
- [Jaime] Barry, Barry.
- Just don't move. - The net's up.
Two, one.
- [Barry] Don't move.
- Time up!
- I mean, for us, that is incredible.
- Now, obviously we've done such a marvellous job
that it wouldn't fit under a cloche so we've had to.
- Of course, yeah.
James, what are your expectations?
Let's just get that straight, first.
- A cake with a tennis court on it.
- Well, please, remove your blindfold (laughs).
- It's a cake with a tennis court on it.
- Yeah!
- We did it, yes!
- End of video, we'll see ya later.
- It looks good, look, clean lines.
I don't know why the net looks so good
but the rackets are a bit of a mess.
I don't have that many negatives.
I think obviously the piping could be a touch better
but it looks good, especially from a little distance.
Let's see how it tastes.
- And we have some Pimm's, James.
- Thank you sir.
There's a lot goin' on in there.
- Thank you Barry.
Cheers.
- Cheers.
- It's weighty, innit?
- It's a good fruitcake.
- I'm so impressed.
I don't have a bad thing to say about it, it's great.
- [Jaime] My goodness.
- What's happened? - Apart from the rackets,
you know, whoever did the rackets.
The fact that you made your own fondant
and royal icing and marzipan, super impressive.
- We all know that cake decorating,
fondant, icings, marzipans,
they're not our thing.
The fact that we've gone over and above
and made them from scratch
shows that with a little bit more effort,
you can do it.
- Yeah, and I'd do it again as well now I know how to do it.
- That might be
the best decorated cake we've ever made on Sorted.
'Cause it ain't our forté either.
- I agree.
- I think you might've gathered by now
that I think this is an absolute pass
and you guys have done a great job
but if there are any more cakes
that you want our resident cake experts to take on,
Barry and Jaime, please comment below
and let us know.
They're raring to go.
- This is not gonna be a thing.
- I think Mike needs to have a go as well.
- No, Barry and Jaime, cake experts.
- [Narrator] We've also built the Sorted Club
where you can get tonnes of foodie inspo
using the Packs midweek meal app,
discover and share restaurant recommendations
using the Eat app, listen and contribute
to our Feast Your Ears podcast
and send us ideas for new cookbooks you'll receive
throughout the year.
Check it all out by heading to https://www.sorted.club.
And now a blooper.
(fingers snapping)
(man laughs)