(upbeat music) - [Narrator] We are Sorted, a group of mates who have your back when it comes to all things food, from cooking battles to gadget reviews. - Ben, it's not worth it! - [Narrator] And cookbook challenges to a midweek meal packs app. Crack your eggs, bake. We uncover the tools
that'll help us all cook and eat smarter. Join our community where
everything we do starts with you. - 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)
