Jamie Laing serves up the worst cake in Bake Off History! | The Great Stand Up To Cancer Bake Off

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Made in Chelsea star Jamie Laing made history when he presented his banana loaf cake to Paul and Prue.
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ABOUT BAKE OFF:
The Great British Bake Off is the ultimate baking battle where passionate amateur baking fans compete to be crowned the UK’s Best Amateur Baker.
ABOUT THE GREAT STAND UP TO CANCER BAKE OFF:
The Great British Bake Off welcomes an array of famous faces into the Tent to battle it out for the coveted Star Baker apron in aid of Stand Up To Cancer. In each episode, the celebrities tackle Signature, Technical and Showstopper challenges - all under the watchful eyes of judges Paul Hollywood and Prue Leith.

[@corinaperez226]

I love Prue's face after she tastes it.

[@mrquirky3626]

Wow, when they cut into it, it didn't even look like cake. It looked like a block of cheese that went bad. That's impressive. As a Canadian who has only see Jamie on 8 Out of 10 Cats, I'm still not sure why he's famous in the UK but I'm just glad you keep putting him on TV for us to enjoy his delightful idiocy.

[@emzy7710]

he was in made in Chelsea

[@mrquirky3626]

@@emzy7710 Which from what I can tell is like the posh version of Made in Essex, right? While Made in Essex would be similar to The Jersey Shore for us here in North America.

[@Daikamaitachi]

I thought it was a terrine, lol.

[@Zach90888]

@@mrquirky3626 it’s called the only way is Essex

[@writerinprogress]

On top of everything else... was Jamie really aiming for his banana design on top to look as 'phallic' as it did?

[@freneticaesthetica]

Right?! I was going to ask that same question 😭

[@florence2095]

OMG I’m in tears and my bellies hurting from laughing 🤣🤣🤣 Jamie you never let me down with your humour 🤣🤣🐨🐨🐨🦘🦘

[@kirnpu]

Their FACES! That was hysterical.

[@hockey1973]

3:51 I mean, in fiction creating new substances always saves the world . . .or destroys it, but let's stay positive :D

[@vitaflood6677]

The confidence he had LMAOOO

[@runarandersen878]

This is just hillarious :) We all have failures in our life, some is mighty entertaining:)

[@user-gc9bz8xb7m]

Jamie❤️ His smile is so cute❤️

[@madelinegale1275]

Also the design on top 🤭

[@anthonyhebisen]

For cakes and loafs , there are , what I call, “ commandments “. Certain steps One must or must not do in baking. They are important. One in which you hand mix wet ingredients and dry ingredients in separate bowls, then you add them together slowly, hand whisking little by little until they are combined and STOP. Once you don’t see any dry flour mixture in your batter, stop whisking because if you over mix , it turns into a gummy , squishy pile of shit. I really only use a electric mixer in certain circumstances like softening butter and mixing butter and sugar together, making any icing , beating egg whites etc. There’s an excellent response to a comment on here that gives you a thoroughly scientific account why we do this a certain way, but my brain can’t retain that much detail

[@zilesis1]

i dunno. when i make sponge cake i just use the electric hand mixer for everything. though i do still start with the wet stuff: butter and sugar, then the eggs, then flour last. comes out perfect every time

[@anthonyhebisen]

@@zilesis1 i think as long as you combine the wet together and then add the dry , it works . But say you combine the eggs with the flour first then add butter, it becomes a crime scene at the end

[@noona8184]

i need to taste that cake!!!

[@newtexan1]

He made me laugh so hard. I loved this episode

[@Emjolein]

Jamies face 😂😂😂😂😂😂

[@cestmoikim6514]

It looks like my pumpkin bread when I forget the 2 t baking soda!!!

[@nomorecensoringme]

That Is impressive. Worst Ever.

[@chewar7537]

Haha, funny one! And Paul sounds like he is sick...🤧

[@hariseldon2450]

Well, you did your best and gave us a great laugh, Jamie 👍

[@AnnaPondelik-wb2gn]

one of my great-great-grandfathers was a miner, the other was a farmer. my great-grandfathers were barber and farmer, respectively. my grandfathers were dentist and ...(I don't know the other one). so what does that make me?

[@dannnarutam]

Now I'm really curious why the cake tasted so awful because Jamie used the wrong mixer 🤣

[@FirlowXD]

Basically because he used a whisk instead of a paddle, it didn't incorporate properly and tastes like rubbish.

[@nomorecensoringme]

He used a food processor instead of a mixer. The mixer is for combining ingredients in a way that allows air to be incorporated into the mix. The food processor mashes everything, not allowing for any marriage of ingredients.

[@rozen_ara6829]

I've baked a bread that looked like that before, more than the taste, the texture was so horrible, I can’t even swallow it.

[@bsidethebox]

The flavor might be tolerable, honestly, unless he flubbed the ingredients or ratios (which honestly I think is likely--that batter looked incredibly wet for a loaf cake, even with the mixer 🤷), but even if he measured everything correctly, texture is a HUGE part of food enjoyment. Let us count the ways this probably went wrong: (1) All the ingredients went in at once, rather than in a specific order. Usually for a loaf/cake, the fat and sugar and eggs would be beaten together to aerate (add air bubbles) and then flour/leavening and moist ingredients (banana, milk, etc) would be quickly and gently incorporated to avoid gluten formation, over-mixing, and prematurely exhausting the leaveners. All ingredients together at the outset makes it much more likely to develop gluten. Gluten is a protein structure formed from two proteins that kinda...zip together like Velcro bits into long sticky ladders...gluten formation needs both moisture and movement (mixing or kneading) or a lot of time (no knead bread) to activate and align/stick together the protein strands. Gluten vs. the non-developed glutenin & gliadin proteins isn't much of a flavor difference, but it's a crucial component of structure/texture. Gluten is what makes an artisan bread chewy and toothsome, except that breads contain yeast which fills the bread with bubbles over time...unleavened bread falls somewhere between toothsome cracker and wet brick and thus is usually relegated to thin flat crackers like matzah. Prematurely exhausting the chemical leaveners (baking soda or powder) also won't do much to change the flavor but will ruin the texture. Baking soda volcanos and cake alike rely on their chemical reaction that releases carbon dioxide bubbles. They would have started activating as soon as they were moistened, and then the food processor blade would have popped all the bubbles. "Double acting" baking powder activates a second time with heat, but that slab o' banana-gum makes me think the recipe stuck to just soda (common in banana loaf) or there just wasn't enough lift power left to give any rise. (2) Incorrect mixing technique/tool: the blade of a food processor chops/slices. It can be used to make doughs, sure--pasta dough and pie crusts work great in a food processor, but both of those are meant to be dense, not fluffy or soft. Without a paddle or proper beating technique with mixer/spoon, there'd be little to no air manually incorporated, so once again we're looking at dense brick instead of fluffy sponge. (3) Likely over-mixed (looks like he just ran the mixer for however long). You can probably do a passable cake in a food processor (please don't) and it IS possible that is in fact what his mum does, but you'd have to pulse together the ingredients carefully, --just enough and no more-- . Once again we're developing all that thick, ropy, gummy, chewy, dense gluten over time, and then also chopping the chains up so they'll struggle to hold bubbles. (4) Definitely looks under baked in the middle and probably also overdone on the edges because the batter was so wet and dense. There was no air in there to insulate the edges and the density would make the middle take a long time to heat properly. This --would-- change the flavor; raw flour isn't the worst flavor but it definitely borders on unpleasant, especially if there's not tons of sugar and other flavors to mask it (raw cookie dough can be nice but bread dough is blegh).

[@Cora.T]

@@bsidethebox thank you, I have some experience in baking but not enough to fully grasp what went wrong. So I was looking for someone to explain, so I can learn from his mistakes 😂

[@billyeveryteen7328]

I'm no baker or food scientist, so why was his cake so bad? I know he used the processor instead of a whisk, so he mashed everything together instead of aerating it, and he apparently added the bananas at the wrong step, which is why his batter was so runny, but the rising in a cake is caused by CO2 by baking powder and/or bicarb, not whisked in air. Was it just that he somehow ended up with a banana pancake batter he tried to bake in a loaf? Either way, I'm glad he had a sense of humor about it.

[@anthonyhebisen]

I just answered your question in a comment on the video. Basically , you mix dry ingredients and wet ingredients in separate bowls always . Then you add the dry to the wet slowly little by little while whiskey and once you don’t see any dry flour , you stop whisking . If you over mix , it turns gummy .

[@cellularalchemy]

@@anthonyhebisen All that mixing activated the gluten in the flour, I suspect?

[@billyeveryteen7328]

@@anthonyhebisen That doesn't answer the "why," though. If everything ends up mixed together in one bowl at the end anyway, why does it have to be started in two separate bowls?

[@anthonyhebisen]

@@billyeveryteen7328 i didn’t say my answer was scientific, but there is something about gluten and air bubbles and leavening .

[@jworth7203]

Quick breads don’t “want” to be over mixed. And as you see, Paul’s reaction to the food processor is because it is the wrong tool. It’s like blending the batter instead of gently mixing it. You need to not mix it a lot so that the bicarbonate activates at the right time. He threw everything together, blended it, losing all of the air, making it too thin AND wrecking the timing of the ingredients to provide the proper chemical reaction.

[@jackjones5314]

Other than blitzing it to death, why did it taste so bad?

[@Dan5819]

I'd like to see him make the whole cake. Cakes have sugar, right? It shouldn't have tasted so awful with sugar, no? How can you make a cake taste so badly?

[@stanislawawitek670]

❤️❤️❤️

[@yourstruly4542]

there is someone worse than james acaster

[@tabletennisrubysuet]

Too bad none of the cakes was possessed by a demon like in the SNL skits

[@masternoob9673]

Dafuq was that even supposed to be at the top?!

[@justafan3888]

Lol

[@outdoorsy01]

Council estate hidden by a posh accent

[@michelej4971]

Another generation living off the money and hardwork of those who came before him

[@hugemusiclover1837]

okay boomer

[@michelej4971]

@@hugemusiclover1837 sorry, that was my mother.

[@nomdeguerre247]

@@michelej4971 Eww. Gen X weirdo.