- 2 days ago
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00:00This program is rated PG and contains mature subject matter. Viewer discretion is advised.
00:12Welcome to the Halloween Bake Shop. I am your host and head, witch in charge, Lauren Ashe.
00:19I come from the comedy world. I could perform in front of 10,000 people and not break a sweat, but I'm losing it. There, take it.
00:26I've invited eight professional bakers to get to work creating the creepiest confections you've ever seen.
00:32Go, go, go!
00:33Going in the oven!
00:35All to win the grand prize of $25,000.
00:39Let's go!
00:40Don't disappoint me!
00:42Oh, my God!
00:46Ready to sink their fangs into these bewitching bakes are our two judges, renowned chef and restaurateur Jordan Andino.
00:54A monster.
00:55And James Beard-nominated chef and cake artist Kareem Mr. Bake Queeman.
01:01Fabulous, honey.
01:02The desserts are as scary as they are scrumptious.
01:08This is so delicious, I want to eat it until I die.
01:11The pantry is stocked, the ovens are hot, the bake shop is open for business.
01:16Wow!
01:17Oh, my God!
01:18Yay!
01:19Hello, bakers!
01:20Welcome to the Halloween bake shop!
01:21Hello!
01:22Let's do it!
01:23Wow!
01:24It's like a baker's dream.
01:25I see every tool and ingredient that I've ever wanted.
01:27Pinch me, is this real?
01:29Everybody feel free to choose a station.
01:30Let's choose wisely.
01:31Now let's go.
01:32We have handpicked each of you because you have great baking chops and you're all hardcore Halloweeners
01:36like me.
01:37Joining me on this adventure of tricks and treats are my friends and your judges.
01:44Oh!
01:45Oh, shit!
01:46Oh, shit!
01:47What the hell are you doing?
01:48Oh, man.
01:49What's up?
01:50I got them!
01:51I got them!
01:52I got them!
01:53I got them!
01:54I got them!
01:55I got them!
01:56The next one for anybody is the best.
01:58Oh!
01:59I got them!
02:01I got!
02:03Wow!
02:05Thanks for your guys.
02:07Oh!
02:08It was so bad!
02:10I got him, I got him, I got him, I got him, I got him.
02:14Heck yeah.
02:16All right, everybody, please welcome your first judge,
02:19chef and restaurateur, Jordan Andino.
02:25And award-winning baker and cake artist,
02:28Kareem Mr. Bake-Kweme.
02:32Seeing the judges, I can already tell this is going to be so much fun.
02:35Over the course of this competition,
02:37you will be up to your eyeballs in Halloween baking.
02:40And at the end of each day,
02:42the baker with our least favorite dessert
02:44will be leaving the bake shop forever.
02:50And you'll go back to your home.
02:53And the last baker standing will win $25,000.
03:01Let's go.
03:02For baking some cake.
03:04For today's challenge,
03:07we are heading to a place where the crops are cursed
03:10and the zombie cows will bite you back.
03:12Ouch.
03:13That's right.
03:14We're going on a haunted hay ride!
03:17Woo-hoo!
03:19Cool!
03:21Howdy, partner!
03:23You'll be making not one, but two bakes.
03:27First up, you'll need to make six baby pumpkin bunt cakes.
03:32They will be part of your bigger final dessert masterpiece,
03:35a zombie farm animal cake.
03:38I love it! I love it! I love it!
03:40Your zombie cake must feature a farm-fresh flavor.
03:46To find out what ingredient you'll be featuring in your cakes,
03:49you've got to pull a skull out of this haunted dirt patch.
03:55You have three hours to complete both bakes.
03:58But remember, you must complete your pumpkin buns first.
04:02You have one hour to get them done.
04:04And your time...
04:06starts...
04:09Now!
04:11Get to cooking!
04:13Oh God, it's a skull!
04:14Pears!
04:15I got cranberries!
04:16We're in the way!
04:17Sweet potato!
04:18We're in the way!
04:19Hello!
04:20Beets!
04:21I got beets!
04:22Go, go, go!
04:24Beets?
04:25Bacon.
04:31Bananas?
04:32The theme for today is haunted hay ride, which I love.
04:36My name is Justin, and I own Justin Cakes.
04:38I love Halloween so much that I turned it into a business.
04:41I make horror cakes all year round.
04:43I make monsters, ghosts, spooky Christmas, spooky Easter,
04:46spooky Valentine's Day.
04:47Any holiday that I can throw fake edible blood on is, like, my jam.
04:51I definitely think I could win this competition,
04:53because Halloween baking is... it's in my bones.
04:56So I'm making a spice bun cake with caramelized bananas
04:59and cinnamon buttercreams.
05:01I'm gonna make them look like decayed, gross pumpkins.
05:04One hour for mini pumpkin bun cakes is crazy.
05:07I need to be so aware of time, so I am piping these bun cakes.
05:10All right.
05:12And I'm getting them in the oven as fast as possible.
05:14Ooh, let's not burn ourselves today.
05:18I am making a ginger lemon bun cake with lemon glaze and ginger blaze.
05:24My name is Megan, and I'm a professional pastry chef.
05:27There's so much room for creativity.
05:29My family, we love Halloween so much.
05:31Come September 1st, that's when the decorations go up.
05:34I am very zoned in when I'm baking.
05:36I'm, like, a quiet, competitive person.
05:39Silent but deadly.
05:44Woo!
05:46My name is Laurence, and I'm from Montreal, Quebec.
05:48I'm the owner of Patisserie Laurence V, and co-owner of Ambrosia Bakery.
05:51My family has always been in the restaurant business, and they helped me open my first bakery when I was 22.
05:56After 15 years of baking and owning two businesses, I've learned how to deal with stress and time management.
06:03I am a competitive person.
06:04I'm not, like, a cocky competitive, but, like, I'm competitive.
06:07I'm making a toasty bun, which is a pumpkin spice bun cake with vanilla, bourbon, cream cheese frosting.
06:16I have my pumpkin puree and cinnamon, ginger, clove, nutmeg, all the flavors that you want in the fall.
06:24You good?
06:25I'm good.
06:26You?
06:27I'm trucking along.
06:28I'm Juliana.
06:29I'm a social media influencer, food photographer, and recipe developer.
06:33At home on my farm are my four daughters.
06:36As a mother, Halloween is super special.
06:39My baking tends to lean towards whimsical, cuteness-type Halloween, but I will entail some, like, bloody, oozy stuff.
06:47Cute and gruesome mixed together, that's totally me.
06:51My goal is to get in the oven in 10 minutes or less.
06:54For my baby bundt cake, I am making a spiced yam bundt cake with orange cream cheese frosting.
07:01Now, I know it said we only need sex, but I'm baking extra to cover my butt.
07:06My idea behind it is to make a trick-or-treat jack-o-lantern.
07:10Going in the oven!
07:11Ah!
07:16Okay, it's a haunted hayride, and we've asked for six baby buns and a zombie farm animal cake.
07:22Yes.
07:23That's a lot.
07:24In three hours?
07:25In three hours.
07:26Are these people wizards?
07:27I don't know.
07:28Okay, talk to me about a bundt cake.
07:30What are we looking for here?
07:31Something moist, something that has a really great crumb to it, and you want whatever glaze or frosting to just be the accent.
07:37So we're looking for the cake to be the star, not the glaze, necessarily.
07:40Correct.
07:41It should just elevate.
07:42Correct.
07:43The clock is never stopping.
07:44They have three hours to execute all of this, and we're not stopping to, like, all take a break while we taste the bundt cakes.
07:50Like, they're gonna have to keep working.
07:53Making a coffee bun cake with cookie butter swirl.
07:56My name is Alessandro, and I own Daisy Cakes Orlando.
07:59I specialize in mostly cakes, of course, pretty much any baked goods that you can think of.
08:04I grew up in Italy, big family, so cooking was always part of big celebrations.
08:09My love language is feeding people, and that's why I do what I do.
08:13With my bundt cakes, I want to take the judges on a stroll on the perfect fall day.
08:18Cinnamon, cookie butter, a nice slice of coffee cake, those are the first things that come to mind.
08:23Going in.
08:27Bakers, you have 30 minutes.
08:3030 minutes until we need to see your finished bundt cakes.
08:3430 minutes.
08:35That's not a lot of time.
08:37My name is Sara, and I'm the owner of Vogue Cakes in Vancouver.
08:40We specialize in vegan cakes.
08:42I want people to know that vegan baking is just as good as regular baking.
08:47For my baby bundt cakes, I'm making a blood orange bundt cake with whipped cheesecake cream.
08:54Alright.
08:55And we're going to be honest.
09:00So my buns are in the oven.
09:01I'm working on my fillings now.
09:03My name is Austin, and I'm from Winnipeg, Manitoba.
09:06And I own Cakeology.
09:08I'm Filipino.
09:09I love playing around with different ingredients and flavors.
09:11People describe my baking as modern, artistic, and a lot of playful flavors.
09:16I'm making a pandan bundt cake with cream cheese frosting and macapuno strings.
09:22Macapuno is a young coconut.
09:24It's like a jelly.
09:25He's made green little bundt cakes.
09:28I know, I know. I'm interested.
09:29What?
09:30Can I venture a guess?
09:31Yeah, yeah, yeah.
09:32So Austin is Filipino.
09:33Pandan is a very common ingredient that you use in Filipino cooking.
09:37Pandan is like nutty, coconut, maybe hints of vanilla.
09:41Pandan is one of my favorite ingredients.
09:43As a kid, you would have pandan cakes that my grandma would always prepare.
09:47And then she'd pass it down on to me in terms of the flavor profile.
09:50So what's important to remember is that these little bundt cakes may not be pumpkin flavored, but they have to look like pumpkins.
09:57For my bundt cake, I decided to do little duck eggs.
10:00But they have to look like pumpkins.
10:02I am just making it look like an egg to go with my larger bake, which is a zombie duck.
10:11All right, we're good to go.
10:13Yeah.
10:14They're done.
10:15All right, bakers.
10:16You have 15 minutes left.
10:1845 minutes has already gone by, and I am just now pulling out my bundt cakes, and I thought they would only take like 15 minutes.
10:25I need to start decorating.
10:27Six and one for good luck.
10:32You never know.
10:33So now I want to see how they execute and decorate.
10:36As a cake artist, I want to see your creativity.
10:39I want to see your storytelling come to play.
10:41I want to see how frightening or happy these bundt cakes could be.
10:44You know what I mean?
10:45Yeah.
10:46Really take me there.
10:47I'm making bloody brains for my little mini pumpkin butts.
10:51I'm Nikki.
10:52I live in Toronto, Canada.
10:53My bakery is called AMT Creations, and I've been in business 25 years.
10:56I love Halloween.
10:58You get to dress up.
10:59You get to be creative.
11:01I can actually bring horror special effects and turn that into cake.
11:05For my pumpkin bundt cakes, I'm making sweet plantain bundt cakes with rum-soaked raisins.
11:10My family's from Jamaica, so when you taste a Nikki creation, you're always going to get a little touch of Caribbean and Jamaican flair.
11:17Quickest hour of my life.
11:18Quickest hour of my life.
11:19I am in such a rush.
11:20I want these cakes to look like mini trick-or-treat jack-o'-lanterns.
11:21Still got to put faces on them.
11:22And candy.
11:23Then, of course, what happens?
11:24Aha!
11:25Yeah.
11:26I cut myself.
11:27Oh, I don't need this story now.
11:28Bum-bum-bum.
11:29Oh, I don't need this story now.
11:30I don't know how to tell you this, but there is only five minutes left.
11:36We are going to be coming .
11:37nasty baby buns.
11:38I am trying, and I am not going to not plate something.
11:41All right.
11:42So I cover my injury.
11:43Here is my even moment for you.
11:44M accept this recipe.
11:47Let me read the tip.
11:49WhPass avi ela's wrong.
11:50How are you?
11:51Yeah?
11:52She's gripping, gosh.
11:53Yeah.
11:54I amí–‰.
11:55Oh, I don't need this story now.
11:56Bum-bum-bum.
11:57Oh, I don't need this story now.
11:59Oh, I don't need this story now.
12:00I don't know how to tell you this, but there is only five minutes left.
12:03We are going to be coming in hot to taste those baby buns.
12:06I'm still decorating, and I am not stopping.
12:09Bunt your bunts.
12:11Push those bunts.
12:12Just don't burn those bunts.
12:14Make it stop.
12:15He likes big bunts, and he cannot lie.
12:21Plus, I swear, they're massive.
12:23The clock is ticking, and I need to get something on that plate.
12:26I am frantically putting buttercream on my little pumpkins.
12:30I have my orange-colored ginger glaze.
12:33I'm going to put it on my mini-bunt cakes and garnish it with a basil leaf.
12:37This doesn't even look like a pumpkin.
12:39I am so sorry to Halloween spirit.
12:42All right, I think that's all I have time for.
12:44Ten, nine, eight, seven, six, five, four, three, two, one.
12:54Bunt down, hands up.
12:56Yeah.
12:58Everyone, continue to work, okay?
13:00The time has not stopped.
13:02You have less than two hours to complete your zombie farm animal cake.
13:06So I hope this isn't break time.
13:08If you've got time to lean, you've got time to bake a zombie animal cake.
13:16Zara!
13:16Hey, Zara!
13:18Talk to us about these little bunts.
13:19What kind of cake are we tasting here?
13:21So you're trying a blood orange bunts cake with whipped cheesecake cream.
13:26What is the decor made out of?
13:27I strictly only bake plant-based, so it's made with vegan white chocolate and vegan dark chocolate.
13:32Tastes like white chocolate to me.
13:35What I love about this is the texture.
13:37It doesn't feel too dense.
13:39One thing I will say, I want a little bit more bold flavor.
13:42Absolutely.
13:42I love that you made ghosts coming out of it.
13:45Yes.
13:46Fitting today's theme.
13:47Yes.
13:47I can't wait to see.
13:49It's part of my story.
13:50Yeah.
13:50And I love a good story, girl, so sell me.
13:53Yes.
13:54All right, get back at it.
13:55Let's go.
13:56Yes.
13:56We're ready.
13:57It's fine.
13:57All right, yes, yes.
13:58Okay.
14:00Lauren.
14:01Lauren.
14:02So talk to us about these little adorable baby bunts.
14:04What's happening here?
14:05So today I have a pumpkin-turning zombie.
14:09It's a pumpkin spice bun cake with vanilla bourbon cream cheese frosting.
14:14You're talking my language.
14:15And how we say it in French, bon appétit.
14:23That's delicious.
14:24We could see a version of these in, like, un petit série.
14:27Yeah.
14:28That's my vibe.
14:29That's my vibe.
14:29Oh, bien sûr.
14:32I like to try and pretend I host a baking show.
14:35And that I can speak French.
14:36It's delicious.
14:37Yeah, seasoned well.
14:38Yeah.
14:38But could it be more fall, more into that cinnamon, nutmeg, clove, all spice?
14:44You could have upped it maybe 10% across the board.
14:45Perfect.
14:46When it comes down to the execution of the final decoration, you had to tell me that story for me to understand that.
14:51Yep.
14:52I would want something that we can walk up and really know what it is.
14:56But overall, great job.
14:58And I can't wait to see how this is incorporated in your final bake.
15:01Oh, I'm curious as well.
15:02Nicky.
15:07What's going on, girlfriend?
15:09My goodness, look at these.
15:09What's going on?
15:10Yes.
15:11These are my zombie pumpkins.
15:15And is this a walnut that is giving brain?
15:18Yes.
15:18It is brain.
15:19It's giving blood brains.
15:20I made sweet plantain bundt cakes with rum-soaked raisins.
15:24This tastes like vacation to me.
15:31See?
15:31I mean it in the best possible way.
15:33So then I do my job then.
15:34Yes.
15:34Absolutely.
15:35All right.
15:36Nicky, Nicky, Nicky, girlfriend.
15:38These are really scary.
15:39So great job on execution.
15:41Texturally, because you use the corn syrup here and then the fondant, which also has it, it's gummy.
15:46Fair.
15:46Good start, great creativity.
15:48But just those details matter in a competition like this.
15:51Now I have to get back to my zombie bunny cake.
15:55Juliana!
15:56Talk to us about what we're having here.
15:58What I made for you is a spiced yam cake with orange cream cheese frosting.
16:03And it's supposed to be a trick-or-treating jack-o'-lantern, so that was supposed to be the candy filled in top.
16:07Got you.
16:08And I ran out of time to make my chocolate melt handle.
16:11Understood now, because I'm not going to lie to you, it was giving Halloween meets Easter.
16:16Yeah.
16:17I think that the flavor that you got on the actual bun cake is good.
16:20Yeah.
16:21But everything else did not execute.
16:23Yeah.
16:23I know.
16:24I need to kick it up for my zombie cake.
16:29Justin.
16:29Hi, guys.
16:31What's happening here?
16:32My pumpkins are little creepy decayed pumpkins.
16:34So inside, you have spiced buns cake with caramelized bananas and cinnamon buttercream.
16:39What I like about it, it's not too sweet, even though you caramelized the bananas.
16:42So I like that you have that nuance and flavor.
16:44I would love to see a little bit more refinement.
16:46We don't want the seams of the cake to be oozing out of that.
16:50Definitely just want to make sure you have a good time management for your next bake, okay?
16:53Yeah, for sure.
16:53Is that modeling chocolate?
16:55It sure is.
16:56Look at you.
16:57Look at you.
16:58Not the expert.
16:59Hi, devil.
17:01All right.
17:01Carve away.
17:02Keep working.
17:02Hey, judges.
17:05Hello.
17:05Hello.
17:05Alessandro.
17:06Hi.
17:07These are beautiful.
17:09So this is a coffee bun cake with cookie butter swirl and vanilla buttercream on the outside.
17:17I love how well-seasoned it is.
17:20You have different spices and a good amount of salt.
17:22This was a real pleasure to eat.
17:23Keep this up.
17:24Just to make sure that when you're piping, I would try to lose less frosting going up
17:27and come a little closer to it so that the seams are really tight and close together,
17:31all right?
17:31Yeah.
17:32Good luck.
17:34Megan.
17:34Hey.
17:35We got to talk about what you've done here because these are absolutely stunning.
17:38So it's a ginger lemon bun cake with lemon glaze and ginger glaze garnished with a fried
17:43basil leaf.
17:46That's lemon, ain't it?
17:47It's very lemony.
17:48I like the glaze on top.
17:50I probably would have just used it on a baker's rack so it kept some of that falling glaze.
17:54I see a little glomps.
17:55But this is really like an elevated bite.
17:58The only thing is you're bordering on sweet and maybe a little too savory.
18:02But other than that, it's impeccable and delicious.
18:05Austin.
18:09Hi, judges.
18:10Talk to us about what's going on on this plate.
18:21Hi, judges.
18:22What's going on on this plate?
18:23I'm going to be doing a zombie duck.
18:26And so these are its little zombie duck wings.
18:30You didn't put forth what's needed for the judging criteria.
18:35So the flavor is pandan with the cream cheese frosting and macapuno strings.
18:41The fondant, it's a powerful sugary kind of tool.
18:44And already with pandan and the macapuno, those are sweet as well.
18:48So I think you need something to kind of cut through that.
18:50And instead of having layer and layer on sweet.
18:53Great cake.
18:54Just want to see some cleaner execution for your next bake.
18:56Got it.
19:03Bakers, listen up.
19:05The judges have picked their favorite pumpkins.
19:08Who won the Battle of the Bunts?
19:14Megan!
19:14Megan!
19:15Woo!
19:15Woo!
19:17Yeah!
19:18Megan, this is your prize.
19:22More cowbell?
19:23More cowbell.
19:24All right.
19:25Megan, as the winner of this bake, you have earned a very special advantage.
19:28You will be graced with a very special sous chef who goes by the name Mr. Bake for five minutes.
19:37Yes, thank you.
19:39So think about what you might need help with.
19:41Okay.
19:42Winning this first challenge just feels amazing.
19:45With great power comes great responsibility, Megan.
19:48Okay.
19:50Now that my buns are done, I need to start on the batter for my zombie goat cake.
19:55You can't forget that all of this has to feature the farm fresh ingredient, right?
20:00Yes.
20:01I don't want that to be a back end to just sugar.
20:03Agree.
20:04Flavors have to come forward.
20:05Take me on a hay rod, honey.
20:07Take me on a flavor hay rod.
20:09My secret ingredient is corn.
20:12It's definitely not something I work with a lot.
20:14I'm from like a Mexican-American family, so you would think I would use corn a lot more.
20:19I like it as a food group, but I don't bake with it.
20:23So my cake is a corn cake with honey buttercream and a chili lime strawberry corn salsa.
20:28Anytime we have like street corn back at home, we use a little chili lime seasoning.
20:34So we're going to add some of that to it as well.
20:37I really want the judges to get a taste of corn and then a nice honey buttercream to just round out the flavors.
20:43We're putting this guy in.
20:44So I'm working on my cranberry jam right now.
20:52My mystery ingredient is cranberries.
20:54I'm making a cranberry and pumpkin zombie cake with cranberry jam.
20:59It's going to be cranberry overload.
21:02My secret ingredient is pears.
21:05My zombie donkey cake is a spiced pear cake with bourbon pear filling and American vanilla buttercream.
21:14So these are my fantastic beets that I now have to incorporate into my bake.
21:20I don't think I've eaten a beet since I was in grade school.
21:25For my zombie bunny cake, I'm going to be making a beet spiced cake with beet white chocolate ganache.
21:30I'm going to get my pans together and get this in the oven.
21:34My secret ingredient is carrots.
21:37For round two, I'm making a spiced carrot cake with carrot halwa and orange buttercream.
21:45So with the carrot halwa, it is kind of going back to my Indian roots.
21:48I am going to have a little bit of rose water and cardamom in it as well, which is actually going back to my Middle Eastern roots.
21:54All right, everyone, you have one hour and 30 minutes.
22:01There are some of you that are moving with the speed of molasses.
22:04I am terrified for you.
22:09While my cake is cooling, I'm working on the landscape.
22:12One of the elements of my zombie pig cake is a microwave cake.
22:17A microwave cake is a really airy sponge cake that bakes in two minutes in the microwave.
22:22I'm going to use this microwave sponge to create moss.
22:26Now I'm cutting out the shape of my pig that's going to go straight on the cake.
22:30Now that my cake is cooled, I can finally start stacking this cake.
22:34My farm animal is a zombie pig, which is a spiced sweet potato cake with dulce de leche and cream cheese frosting.
22:42For my zombie farm animal cake, I'm making a mangy black cat.
22:46I made blueberry maple cake with bacon jam and Italian buttercream.
22:51I roll out some fondant, and I just cover this cake.
22:54Now I can start decorating it.
22:58One hour left, folks!
22:59One hour on the clock!
23:01I am feeling nervous.
23:03I'm ready behind.
23:04Got the cake in the oven, and I still have to cover them in buttercream and fondant and get them decorated for the judges.
23:11It's crunch time.
23:12I need to start building this cake.
23:16I don't want it.
23:16It's time to finish.
23:18For my zombie farm animal cake, I'm making a zombie bunny.
23:22When I think of fall, I think of apples.
23:26So I'm making an apple cake with salted caramel buttercream and vanilla bourbon apple compote.
23:32I need to move on to my decorations.
23:34The hour is not a lot of time.
23:35I am making the ears.
23:37I'm mixing white and black fondant to get that gray color.
23:41Sculpting for me is not what I'm best at.
23:44My baking style is French pastry that is modern, elegant.
23:49I'm a little bit worried about the sculpting.
23:51Juliana, you out of the oven?
23:52Yes, in the freezer.
23:53This cake is based on one of my baby donkeys named Clarence.
23:56He literally sits in my lap at 150 pounds.
24:00He still thinks he's a tiny little baby.
24:01So right now, I have 16 donkeys on my farm.
24:06An alpaca, four cows, a Percheron mule, six dogs, birds, chickens.
24:15My donkey's teeth at home have a little bit of orangey-yellow in them at all times.
24:19They have, like, the worst pirate's teeth.
24:22My pig's kind of coming along.
24:24Covered it.
24:25Now we're going to smooth it out.
24:29Okay, let's start sculpting.
24:31My head's down, and I'm going.
24:33There's no time to stand or think or wait.
24:40Time management is so important.
24:42Yeah.
24:42Especially in a competition like this.
24:44Oh, my God, my cakes aren't baking.
24:47I am in an anxiety spiral that Nikki's cakes are not out of the oven yet.
24:50They're not done.
24:51They're nowhere near done.
24:54Sorry, this is so dramatic.
24:56Oh.
25:01Oh, my God, my cakes aren't baking.
25:05They're not done.
25:07They're nowhere near done.
25:08I have no time to waste.
25:09I'm just going to start sculpting because these cakes are still in the oven.
25:13Pressure, pressure, pressure.
25:16For my zombie bunny cake, first, I'm going to be using rice cereal, and I'm modeling chocolate
25:20to get my bunny head started.
25:22So, I'm trying to focus on the head and the ears.
25:25In the meantime.
25:28You have 40 minutes left.
25:32We are in the danger zone, folks.
25:34Let's get these rotted, bloated carcasses finished.
25:39I'm running.
25:40I'm running, but I think I'm going to get something on that table, which is most important.
25:43For round two, we need to make a zombie farm animal cake, and I've chosen to make a zombie
25:49bunny.
25:50There he is.
25:52Hey, he's got a head.
25:54I'm actually feeling really good at this point.
25:57I feel like everything's going according to schedule for my pear cake.
26:01He's going to be sitting so cute.
26:03My fondant's not perfect.
26:05However, he is a zombie, so he's going to be imperfect.
26:09Oh, that looks kind of scarlet.
26:10I'm rushed, because I still have to cover my board, and those ugly little pumpkins still
26:15have to make it on the board.
26:17He's totally zombified now.
26:20I have a lot of work to do from a zombie pig cake, and now it's time for decoration to
26:25begin.
26:26When we find in tools, I start modeling the nose, the nostrils, the eyeballs, and everything
26:34else that will give this pig a realistic face.
26:37So I'm currently adding his little goat beard, as goats are wont to have.
26:45Sculpting is my specialty, and I really want to gross everybody out with this one.
26:49This dirt is my cake mix.
26:50I want my zombie to be crawling out of the mud.
26:53My goat is in the process of decaying.
26:55He's got chunks of flesh missing from his body.
26:58He's got gross maggots crawling out of his skin, because any good zombie is covered in maggots.
27:04Now we're at the fun part.
27:05It's just painting and adding more sculpting details.
27:08This is all the good stuff.
27:10Okay, Justin, we see you there.
27:13We see you.
27:14And my...
27:15So it's time to start decorating my zombie duck.
27:18In my head, I'm thinking like a mallard duck.
27:20I start off with the white from the back, and then I start building it with the black
27:24from the front.
27:26I'm using the dowels for structure, so that my cake doesn't go...
27:29And then the green head.
27:31And then I use modeling chocolate for building the beak.
27:34Now is a good time to ring the cowbell, because there's just so many decorating elements that
27:42I want to incorporate into this cake, and I feel like Mr. Bait could really help me right now.
27:49Mr. Bait comes over, and immediately I put him on some fondant work for me.
27:53Could you make me some cat teeth?
27:56All right.
27:57Tell me what you got working over here.
27:58So this is my version of a zombie cat.
28:01Okay.
28:01And I got the inspiration from my sister's cat.
28:04She's got a cat that's like 20 years old, and he's pretty much a zombie, so that's...
28:09I'm just thankful that he's helped me, because time is just slipping away.
28:15All right, Megan.
28:16Can't wait to see you in a few minutes, and can't wait to taste this cake and see how it
28:20comes out.
28:21My turn, Mr. Bait.
28:22Come on.
28:2530 minutes left, folks.
28:2730 minutes.
28:31My cakes are not done.
28:38So here I am, 30 minutes left.
28:41I got everything covered.
28:43The head is done.
28:44At this point, I need these cakes out of the oven, because I have no body.
28:50I'm good.
28:50I'm good.
28:51I'm good.
28:51I'm good.
28:52I decided I'm going to take them out.
28:53They got to come out so I can start carving my cake.
28:56This cake is going to put me in the grave.
29:02This is mine.
29:03You go for it.
29:05Tom is almost up.
29:07I'm starting to layer all these colors to make it look like it's old and wrinkly and mean,
29:12and I want this big to look like it's real.
29:15All right, bakers, time is up in 15 minutes.
29:21Now's the time to add the magical wow factor, if you haven't already.
29:25Nobody panic.
29:26Everybody's fine.
29:28Is my talking helping?
29:29Or is this making it worse?
29:32So just a little bit of his brain coming out.
29:35He's wearing intestines.
29:36I'm so happy that the cake is baked, but I still need to get this together, because I
29:41have minutes to present to the judges.
29:45I'm putting fondant on.
29:47I'm putting luster dust on.
29:48I'm just trying to get this bunny together.
29:51This is not what I normally present.
29:55One minute left.
29:58Less than 60 seconds.
30:00Let's go, guys.
30:00Come on.
30:01Oh, my God.
30:01I feel like my heart's going to explode.
30:04He just ate.
30:06A whole person.
30:09Ten, nine, eight, seven, six, five, four, three, two, one.
30:19And go.
30:20Y'all did it.
30:21Good job.
30:22Good job.
30:24I feel great.
30:26My cake is done.
30:27It's exactly as I wanted it.
30:28I feel, like, relieved.
30:30I'm looking around, and there's some really good cakes.
30:33That's ridiculous.
30:35Oh, stop it.
30:35I hope the judges see my vision and just get transported into this world of zombies.
30:42So I know this wasn't my best work, but I really hope the judges will actually see and
30:48taste the flavors that I put into my zombie bunny cake.
30:50Juliana.
31:00Juliana.
31:03Juliana.
31:06So tell us a little bit about the story behind your cake.
31:09This cake is based on one of my baby donkeys named Clarence.
31:12And he has dressed up as a zombie, and this is his first trick-or-treating experience.
31:17How many donkeys do you have?
31:1916.
31:2016.
31:2016.
31:21Yes.
31:22All right.
31:23This way?
31:23This way?
31:24Any way that you want.
31:25I come from the comedy world.
31:26I could perform in front of 10,000 people and not break a sweat, but I'm losing it.
31:30There.
31:31Take it.
31:31Take your cake.
31:32I had pears.
31:35So what I have is a spice pear cake with bourbon pear filling and American buttercream.
31:44I can see there's some cracking.
31:45I want to see a little bit more refinement in the fondant work.
31:49Yeah.
31:50The flavor of the pear is really the first and foremost flavor that I get.
31:55I would say I want to see another layer of creativity and just one more element here.
31:59It's not bad, but not bad is not going to win the competition.
32:02Got it.
32:03I'm actually really proud of the cake that I put on the plate, and I think it's kick-ass.
32:10Justin, this is your creation.
32:12Yes, it is.
32:13Tell us a little bit about the story behind this cake.
32:15My goat started chewing on these gnarly-looking pumpkins, and something was off about them,
32:20and my goat is rising from the dirt to wreak havoc on the farm.
32:24It's so beautiful.
32:25I don't want to cut it.
32:26I feel like it needs, like, sound effects.
32:28My special ingredient was corn.
32:30You have a sweet corn cake with strawberry and corn chili lime salsa and honey buttercream.
32:39Baby, this ain't no billy goat no more, okay?
32:43Your artistry is there, brother.
32:44It is screaming.
32:45It's scary.
32:47You really captured the haunted hayride theme, and the cake flavor is great, so kudos.
32:53When it comes to the taste, your corn and the amount of corn that's in there is impeccable.
32:59Oh, thank you.
33:00As crazy as it sounds, it's actually too wet, I think, that maybe the moisture from the corn,
33:06the actual kernels, as it baked, that seeped into the cake.
33:10Gotcha.
33:11When we saw these pumpkins, we were like, oh, they make sense now that we see it as a full piece.
33:17Yes, yes, yes.
33:17Did you actually mean to make, like, the imperfection of the pumpkin for the bunt?
33:22Will it make you feel better if I say yes?
33:24I don't know the truth.
33:26No, absolutely not.
33:28Congratulations, and thank you for your work.
33:30Thank you guys so much.
33:31I really appreciate it.
33:33You can go.
33:34All right.
33:36I'm feeling pretty confident, but I'm also very happy with their critiques.
33:42Zara, can you tell us a little bit about the story behind this cake?
33:46My cake is a zombie pig.
33:48Once the zombie eats, the humans that it wants to eat, the baby pumpkin cakes,
33:53are capturing the soul of those humans as an ultimate evil ending to it.
33:58Oh, whoa.
33:59Okay, shall we carve up this pig?
34:00Let's do it.
34:02My secret ingredient is carrots.
34:04It is a spiced carrot cake with carrot halwa and orange buttercream.
34:09The halwa is traditional to Southeast Asian culture.
34:13The halwa also has a little bit of rose water that comes from my Middle Eastern background,
34:16so I've got both kind of in there.
34:18Give yourself a round of applause, first of all.
34:20This looks amazing.
34:22Great job on that.
34:23I love the taste of this cake.
34:25For me, the citrus just works so well.
34:28It's delicious, and in general, you can see you have a lot of technique,
34:32but I'm left wanting more carrot.
34:34Thank you so much.
34:35Thank you, Chef.
34:36They were actually really impressed with the zombie pig.
34:39That was great.
34:41Nikki, we are so excited to talk about your cake.
34:45It all started with a weird glowing carrot, and Benny the rabbit decided to take a bite
34:51of the carrot, automatic turn to zombie.
34:54The whole farming came undead.
34:55And the moral of the story is, never trust a glowing carrot or a suspicious squash.
35:01You know what?
35:02That's life advice.
35:03Okay.
35:04My favorite ingredient was beets.
35:06So I made a spiced beet cake with white chocolate beet ganache.
35:12It really looks like the bunny is coming out of the ground, but the ears clearly fell.
35:21And with the teeth and the running of the different colors, I just would like to see a little bit
35:26more attention to detail.
35:29This cake tastes amazing.
35:30I love the crumb in this, but the beet doesn't really come through.
35:34Right.
35:35I'm going home.
35:36This is it.
35:38Megan, a round one winner!
35:42Woo-hoo!
35:43Can you walk us through the story behind your cake?
35:46For this cake, I was inspired by my sister's cat.
35:48He looks like a zombie cat.
35:50I love this.
35:51So talk to us about your special farm-fresh ingredient.
35:54I got bacon.
35:55Okay.
35:56Yes, this is a party, baby.
35:59I've made a blueberry maple cake with bacon jam filling.
36:09The heavy breathing I have over here.
36:12I'm having a biblical experience.
36:14Yeah.
36:17Megan, this cake is making me want to dance.
36:21I don't know about y'all, but I want to do a little uh-uh-uh for you, girl.
36:25Uh-uh-uh.
36:26Yes.
36:27I love how you really painted your work.
36:31I can tell you started with a white base, and you really just added the details in that
36:34way.
36:35The only thing I would say is the proportion size of the head of the cat.
36:39For sure.
36:40To the body of the cat.
36:42I hear you.
36:44Megan, I'm getting large chunks of the bacon.
36:46I'm really getting the fat in there.
36:48And depending on the type of bite, because if I have it with the blueberry, delicious dessert.
36:52But if I don't, it's just bacon with sweet things next to it.
36:56I hear you.
36:57I disagree.
36:58I think this is everything I want in dessert.
37:01It's so delicious.
37:04I agree with everything they said.
37:06Their feedback was very helpful.
37:08Hi, judges.
37:10All right, Austin.
37:11Let's talk about the story behind this cake.
37:13So my zombie duck finds some cranberries.
37:15So she decides to eat it, and it's a flesh-eating cranberry.
37:19Oh.
37:20It's flesh-eating cranberries.
37:21My feature ingredient was cranberries.
37:24So in front of you is a cranberry and pumpkin cake with cranberry jam and maple whipped ganache.
37:33Thematically, I think it's a success.
37:35I think some of your fondant work needs a little bit of work.
37:38I would have maybe used isomalt.
37:39I would have gave a great representation of the water and really elevated the look.
37:45I see what you're going for, but it needs to present well visually as well.
37:48When it comes to the flavor, I think the piece I had didn't have enough cranberry.
37:53Got it.
37:54I know I could do better, but I just got to step it up.
37:57Hello, Alessandro.
37:58Hi.
37:59Hello.
38:00So tell us a little bit about the story of your cake.
38:02Once upon a time, there was a zombie rat that found a little innocent pig.
38:07The rat bit him and turned into a zombie.
38:10Now the pig lives in the mud pit waiting for his next victim.
38:14Okay.
38:15My secret ingredient was sweet potato.
38:17I've made a spiced sweet potato cake with dulce de leche and cream cheese frosting.
38:25This cake is amazing.
38:28He's eaten the entire slice.
38:31You don't know.
38:32I am known for my sweet potato spice cake.
38:35I want to steal your recipe.
38:37I love the technique.
38:39Did you paint this?
38:40Airbrush and paint.
38:41I love the layering and it has a shine to it as well.
38:44And then also showing us your pastry background by microwaving the cake and really creating that moss.
38:52Yeah, I agree.
38:53Delicious.
38:53The only note that I have is I'm not getting the dulce de leche.
38:57And I just want that flavor to come through a little bit more.
39:00This pig, he's not living in a straw house.
39:04He's not living in a wood house.
39:06That pig is living in a brick house.
39:07Karim said the sweet potato is his favorite kind of cake.
39:13And he loves it.
39:15Hello, judges.
39:17Lawrence, so this is your fabulous creation here.
39:20Yes.
39:21So the story is Bunt infects Bunny.
39:24They want a taste of a farm animal.
39:26And they chose the healthy bunny.
39:29And they got him.
39:30They definitely got him.
39:31Oh, I got apples as my mystery ingredient.
39:37I've made apples cake with vanilla bourbon apple compote and Swiss meringue salted caramel buttercream.
39:44Oh.
39:45Apple is undoubtedly throughout this.
39:48And I love that.
39:49You intentionally kept it at a good size where it still had a little bit of a bite of the apple, which was so nice.
39:55Now, where I think you felt a little bit short, the buttercream didn't need to be as thick.
40:00I love how you incorporated the mini pumpkin buns into the overall thing.
40:06So kudos to you on that.
40:08But your board is flat.
40:09Yeah.
40:09Add some dimensions to that.
40:11Give us a really good, cohesive, and beautiful-looking piece.
40:14Understood.
40:15Thank you so much.
40:15Good job.
40:16Yes, good job.
40:17Hop out of here.
40:19Come on.
40:21I think I'm pretty confident that my bake was good enough today to get me to the next round.
40:25So we'll wait and see.
40:28Well, we have decisions to make.
40:30We're really going to have to use our brains because I'm a zombie.
40:36Yes, yeah, yeah, yeah, yeah, yeah.
40:37We got that.
40:47Bakers, today we saddled up for a haunted hayride.
40:51It was truly a night to dismember.
40:55In round one, we had baby pumpkin bunts.
40:59And a shout-out to Megan.
41:00You squashed the competition.
41:03And for your second round, you made zombie farm animal cakes.
41:09And you featured your farm-fresh flavor.
41:12A few of your cakes were to die for.
41:15But there was one zombie cake that really rose to the occasion.
41:22Congratulations.
41:26Alessandro!
41:30Your zombie pig head showed us so much technique, it had us squealing.
41:36We're going to be talking about the flavor of that little piggy all the way home.
41:41Alessandro, as the winner of this challenge, you are free to come and choose an ear of corn to shuck for some bucks.
41:49Good luck.
41:51Choose wisely.
41:55This one.
41:57Shuck for bucks!
41:59Shuck for bucks!
42:00Shuck for bucks!
42:02Let's go!
42:02Shuck for bucks!
42:04Oh, wait.
42:04It's here.
42:05$1,000!
42:06Woo!
42:07Let's go!
42:09There are some incredible cakes here.
42:11And the fact that I won is huge.
42:14Unfortunately, not all of your zombie cakes were a highlight on our haunted hayride.
42:22Nikki, Austin, and Juliana, your cakes were not as successful as the others.
42:28The rest of you are safe.
42:30Please go join Alessandro.
42:36Nikki, zombies can look rough, but your bunny looked just a little too rough.
42:42Juliana, your zombie donkey was cute.
42:47But unfortunately, the cracks in your fondant were distracting.
42:50And the overall execution really needed to be elevated and leveled up.
42:55Austin, cranberries are supposed to be the star of your cake, and they weren't.
43:00We all agree that your cake could have been a little bit more refined.
43:07Unfortunately, one of you will be leaving the bake shop.
43:09The baker who is going home is...
43:16Juliana.
43:25And that means Nikki and Austin, you guys are safe.
43:30Wow.
43:32That's all right.
43:32I had fun.
43:33It's all right.
43:34Juliana, thank you so much.
43:35Please keep the spirit of Halloween alive in your bakes, and do say hello to Clarence the donkey for us.
43:40I will.
43:41It was a lot of fun.
43:42Thank you for having me.
43:44I'm shocked.
43:45Wow.
43:46I'm leaving the bake shop, but I'm definitely not going to stop baking, and I'm definitely not going to stop using animals as my inspiration.
43:53I'm starting to get the cake sweats, you know what I mean?
43:59If you're asking what I would do with one of these ingredients, I'm like, as someone who has absolutely no ability to execute.
44:07That's a honking slut.
44:08Yeah.
44:09Why am I judging what he's doing?
44:11Shut your lips, Lauren.
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