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chtv38
  • 2 days ago
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00:00It's so nice to see you! Alan!
00:05Can't believe it's been a whole year.
00:07Right?
00:08What have you all been up to?
00:09Oh, I moved into a new house.
00:10I've been traveling in Asia.
00:11I've been playing pickleball every day.
00:13I'm really bad at it.
00:14What about you, Bruno?
00:16Not much.
00:17Bruno, have you just been camping here the whole time?
00:20I am so excited.
00:21Okay.
00:22Let's get you a shower there, buddy.
00:24Let's go.
00:25Let's go.
00:26So, pickleball.
00:27Yeah.
00:30I'm surprised I'm not crying yet.
00:33I probably will when I enter the tent.
00:37It doesn't seem real just yet.
00:40Maybe I've dissociated a little bit.
00:42Oh, my gosh.
00:44Ten bakers have been chosen.
00:46I see this as my own fairy tale.
00:49When my mom finds out,
00:51it'll probably be the proudest she's ever been of me.
00:54Now they have arrived.
00:56Ah!
00:57When I was ten and I picked up my whisk for the first time,
01:00I never imagined I'll be here.
01:02I don't want my students to know this,
01:04but while I'm teaching, I'm thinking about baking.
01:07What do you think?
01:08It's so cool.
01:09Normally, at this time,
01:11I would be preparing the patient for surgery,
01:14but it's going to be a very different day.
01:16This is the cleanest it's going to be all day right here.
01:20Okay, lock it in, lock it in.
01:22Here we go.
01:23This is crazy.
01:24I know, like pinch me.
01:25I know deep down that I'm going to win this entire thing.
01:28I'm going to take home that cake plate.
01:30I don't believe that at all.
01:33As their dreams unfold.
01:36It's making me tingly in the back.
01:38There's a lot going on.
01:40The bakers will show off their skills.
01:42Trust your instincts.
01:43That's what it's all about, right?
01:45Yeah.
01:46They'll strive.
01:47I am at the stage of panic.
01:49And sore.
01:51I'm in heaven.
01:53Wow.
01:54I haven't even tasted it and I'm happy.
01:57And sometimes stumble.
01:59What?
02:00I forgot to put in the eggs.
02:01Nobody will ever know.
02:03Just you and me.
02:04Until one.
02:06In Newfoundland, this is how we do it.
02:08Bakes their way to the top.
02:13Easy over there.
02:16We're back at the Canadian Film Center.
02:21Where our 10 newest bakers will start their journey in the tent.
02:27With three cake week baking challenges.
02:31Hello beautiful bakers.
02:32We're back at the Canadian Film Center.
02:37Where our 10 newest bakers will start their journey in the tent.
02:41With three cake week baking challenges.
02:44Hello beautiful bakers and welcome to the tent.
02:48Say hello to your stoves, ovens and mixers.
02:51They will be your new friends.
02:53And so will we.
02:54Your best friends.
02:57Now give it up for your judgiest friends, Bruno and Kyla.
03:03Let's kick things off with your very first signature bake.
03:06A Korean lunchbox cake.
03:08Hugely popular in Korea.
03:10These adorably decorated mini layer cakes are typically served in takeout containers.
03:15Perfect for a solo serving.
03:17You've got two hours on the clock.
03:20Ready?
03:21Hell yeah.
03:22On your marks.
03:23Get set, bake.
03:25Good luck people.
03:31We're in the tent, how are you feeling?
03:32Oh my gosh, so excited.
03:33Yeah.
03:34I'm shaking.
03:35I can hardly believe it.
03:36It's definitely not my kitchen.
03:38It's season 9 and we've traveled across the country and brought together 10 of the best bakers.
03:45I just can't wait to have them take us on a journey of excellence through baking.
03:49This place is magical so hopefully it will rub its magic on me.
03:53So let's hope.
03:54Korean lunchbox cake is a teeny platform for the bakers to showcase their skills and sense of style.
04:03A small cake to make a big impression.
04:06How is the stress level going?
04:07It's a 9.
04:09How does that compare to your day-to-day life at work?
04:12Probably a 7.
04:13And remind me what it is that you do again?
04:15I'm a surgeon.
04:16You're a surgeon.
04:17Yeah.
04:18Surgeon 7, tent 9.
04:19Yes.
04:20Okay.
04:21When pediatric surgeon Covey isn't scrubbing in, he unwinds by taking photos of beautiful Saskatchewan and with a healthy dose of family time.
04:30There you go.
04:32Spicy pineapple compote will add a tropical twist to Covey's brown butter carrot cake.
04:38Extra flavors with brown butter.
04:40Do you like butter?
04:41I can't remember.
04:42The bakers will need a Korean lunchbox cake that's small.
04:49Okay.
04:50But it packs a big punch of flavor.
04:52I'm making it with flavors from Sri Lanka because I lived there for three decades, if I should say that.
04:58My inspo is Caribbean treats that I grew up having.
05:02The cake has lots of poppy seeds in it.
05:04That's my German heritage.
05:06So poppy seed cake, poppy seed strudel, poppy seeds and lots of things.
05:10Bursting with poppy seeds, Margaret's cake will be layered with white chocolate ganache and decorated with piped Saskatoon berries.
05:19Guten Morgen, Kinder.
05:20A part-time teacher in a German school.
05:22Eins.
05:23Eins.
05:24Margaret spends lots of time tending to her farm on the outskirts of Edmonton.
05:29Forgot to put my almond flour in.
05:31So there's my first little thing to deal with.
05:35Good morning, Jennifer.
05:37Good morning.
05:38Anything that makes you nervous this morning?
05:41Oh, I'm so nervous.
05:42My brain is up here and my arms are here.
05:44They're not really connected right now.
05:45Okay.
05:46They're just going.
05:47Yeah?
05:48Going.
05:49Enjoying Vancouver to the fullest, data science grad student Jennifer loves getting outside.
05:54Arnold!
05:55To play ultimate frisbee with her boyfriend.
05:58Adorned with cherry blossoms, her fluffy chiffon cake will feature lemon and blueberry fillings.
06:05I love like light fluffy Asian cakes and you get so happy when the Asian aunties compliment that your cake is not too sweet.
06:12Do not waste any cake.
06:17I'll just talk to myself.
06:18Go, giver.
06:19Be good.
06:20Don't disappoint me.
06:21It's like talking to my children.
06:22Newfoundland family court counselor Tamara loves time with her husband at home.
06:29Watch your step, darling.
06:30And on the trails.
06:31Well, isn't that beautiful?
06:33Dedicated to him, Tamara's flowery cake will feature a rhubarb and strawberry filling.
06:46Are you boiling?
06:47No.
06:48Shouldn't be watching it.
06:49Maybe that's it.
06:50I have 17 things on the go right now.
06:53All right.
06:54Litches.
06:56They'll go into a whipped cream that's going to be the filling for my cake.
07:01This is my guava curd.
07:03It looks stunning and it smells stunning and I want to eat it now.
07:06Toronto-born brand manager Zoe visits her dad every day and loves baking for her family whenever she can.
07:14You know what you need with this now?
07:15What?
07:16Some ice cream.
07:18Her delicious guava curd will brighten up her cute cake, shaped like her favourite plush toy.
07:25Me and my sister collect children's toys, essentially.
07:28Yes, we are adults.
07:29So that's the inspiration today.
07:32I'm making my lemon curd now.
07:34It smells so good.
07:35Look at how pretty the colours are of the jam.
07:38My mom loves to go pick blueberries.
07:40She'll pick like 40 pounds.
07:42We don't need that many blueberries.
07:44I'm doing a peanut butter pastry cream.
07:47Easy peasy.
07:48Burnaby based customer success associate Dan.
07:52Alright, have a good one.
07:53Is soaking up life in BC with his boyfriend Nathan.
07:57But keeps in touch with his family back in Alberta.
08:00Hi buddy.
08:01In tribute to his mom, his cake will be filled with peanut butter custard and decorated like the Philippine chocolate hills.
08:10Is there actual chocolate in these hills?
08:12I actually tried when I was a kid.
08:14Yeah.
08:15Yeah.
08:16It does not.
08:17No.
08:18No.
08:19So you bit into the hair like.
08:20Yep.
08:21I was there and I was like, are you sure mom?
08:24Nope.
08:25Needs longer.
08:26You bit perfectly.
08:27Beautiful.
08:28Good job.
08:29You're supposed to dab.
08:30Hey, I got lunch.
08:31Ooh.
08:32What the?
08:33Wait, this isn't lunch.
08:34It is not.
08:35One hour left, bakers.
08:36Damn, damn, damn, damn.
08:37What are we doing?
08:38Now I'm making my wafer paper flour, which I'm hoping will dry in time to throw on the cake.
08:55Is anyone else uncontrollably shaking right now?
08:58I'm on the clock.
09:00Crane operator Ryan does a lot of heavy lifting at the steel mill.
09:05And with his two little boys at home in Sault Ste. Marie.
09:10He'll recreate his son's first birthday cake with a blueberry compote and buzzworthy decorations.
09:17These are cake pops that are eventually going to be bees.
09:20They look horrible, but I promise they're going to be good.
09:23With such a small canvas.
09:25Cute.
09:26The bakers need to be precise.
09:28I could put my glasses on.
09:30That'd help.
09:31Okay.
09:34This looks great.
09:35This reminds me of like an old antique set.
09:37Yeah, yeah, yeah.
09:38I have a teacup collection at home.
09:40Yeah.
09:41I'm one of those people.
09:42Dominic is brewing up a jasmine tea cake with an oolong's oak and lychee whipped cream filling.
09:48When this Quebec geography teacher isn't mapping things out for his students.
09:53On y va.
09:54On y va.
09:55He loves getting out with his partner and daughter.
09:58When I heard that I was going to be on the show, then I showed my daughter a few clips.
10:02When she saw you, her whole face changed and she was like, Daddy, you'll be on TV with a princess.
10:07She's a princess.
10:08See?
10:09Oh, my God.
10:10There you go.
10:11I'm going to go and just walk into the ocean.
10:14This is the best day ever.
10:15Goodbye.
10:16Goodbye.
10:20Oh, my goodness.
10:22Just keep my icing going.
10:24Just checking that all the sugar's dissolved in my Swiss meringue buttercream.
10:27We're going to get my cream.
10:29No running.
10:30No running.
10:31No running.
10:32I'm not running.
10:33Vancouver event planner, Joe.
10:34I'm going to start moving this over.
10:36Keeps things running smoothly on the job.
10:39And at home, celebrating her large blended family from around the globe.
10:44Bye.
10:45Young Ami.
10:47Joe's coffee cardamom lunchbox cake will be decorated with the evil eye, a Middle Eastern symbol to ward off bad luck.
10:55I lived in the Middle East for 14 years.
10:57So you can speak and write in Arabic?
11:00My name is Joe.
11:01My name is Joe.
11:02My name is Joe.
11:03My name is Joe.
11:04My name is Joe.
11:05My name is Joe.
11:06My name is Joe.
11:07My name is Joe.
11:08Oh, so cool.
11:09That's so cool, Joe.
11:10Yep.
11:11I'm happy with it.
11:12I added a little bit more rum.
11:14Who doesn't like a little rum in the morning?
11:17After moving from Sri Lanka to support her son's dream of becoming a pilot.
11:22Look at the landing gear.
11:23Shanika and her family are now happily settled in Barrie, Ontario.
11:28Her almond cake will pay homage to her home country with a sunny design and cinnamon pineapple filling.
11:36I generally wouldn't do this, but when you're on a time crunch, you do what you got to do.
11:4120, count them, 20 minutes left.
11:44Time to stack.
11:46Just got to say a little prayer.
11:48They're really tiny little bits, so everything needs to be perfect.
11:58Ah.
12:01My cake is much drier than it was at home, so I'm just trying to infuse it with more tea.
12:12Oh, God.
12:13She's wobbly.
12:17She'll be fine.
12:18She says with false optimism.
12:21Ah!
12:22Doing the finishing touches.
12:24I'm making the Saskatoon berries.
12:30So how does decorating compete with working on a steel mill?
12:33Polar opposite.
12:34Polar opposite?
12:35Polar opposite.
12:37It's not coming together.
12:39Everything's just too warm and my cream cheese is not setting.
12:43Two minutes left, Bakers.
12:44You only have two minutes left.
12:45What?
12:46Really?
12:51Ah!
12:54Why did I put that on first?
12:55That's not the game plan.
12:57Ah!
12:58It's shaking.
13:04It's just not gonna work.
13:06Five, four, three, two, one.
13:14You're done, Bakers.
13:15Hands off your signatures.
13:18The first bake is in the books.
13:20Thank God.
13:25It's time for the judges to find out whose small cake is a big deal.
13:32It makes you want to just reach in and squeeze it.
13:34Yes.
13:35Yes.
13:36His name is Charles.
13:37Sorry, Charles.
13:39And you got five layers.
13:41Charles is a big boy.
13:45I don't know how your cake held together because the sponge is so soft.
13:50That guava does pack all the right flavor.
13:57What a beautiful piping.
14:00That's great skills.
14:01The way that you have the cherry blossoms,
14:03it almost looks like they're floating from the tree and just landing.
14:11Yep.
14:12That's how a lemon curd should be.
14:13It's so good.
14:14For me, in terms of flavors, it's perfection.
14:18For one person, huh?
14:22Sorry, guys.
14:23It looks like porcelain china.
14:28And the details, the little tea bag here.
14:34Clean flavors of leche.
14:36I just find the sponge a bit too mushy.
14:38Mm-hmm.
14:39But definitely that oolong tea flavor is all there.
14:42It's so precise and intriguing.
14:47What's the message?
14:48It says ayin, which is I in Arabic.
14:52There's definitely a tackiness to the texture of the cake.
14:57It's very fudgy, but very difficult to distinct between the cake and the filling.
15:02Mm-hmm.
15:03Okay.
15:05Be kind.
15:06It screams honey.
15:07And I love the details, little flowers.
15:12I'm looking for that honey because the story is so complete on the outside.
15:17I'd love to have a little more inside.
15:21Wilkommen?
15:22Wilkommen.
15:23Yeah.
15:24It is the most welcoming cake.
15:26With your popping skills, you're able to duplicate a berry shape.
15:30It's beautiful.
15:33The ground poppy seeds, they dissolve in your mouth in a beautiful, nutty way.
15:37Oh, thank you.
15:39The design is so simple, but you made it so perfect.
15:42The way that you've got the gradation of color here, it's beautiful.
15:48I got the almond.
15:50I got the pineapple.
15:51I got the chocolate.
15:52And you can't forget that rum on the finish.
15:54And the rum.
15:58You brought us an actual pineapple.
16:00I love it.
16:01So it does look a bit messy.
16:03Yeah, we can see that the icing on the top here is oozing out.
16:08Mm.
16:09This is a decadent carrot cake.
16:11I mean, brown butter, you speak my language for sure.
16:14And then you hit that sour pineapple jam.
16:17I think it's genius.
16:18Great.
16:20Number one.
16:21Aw.
16:22Aw.
16:24I wish there was a little more focus on the hills.
16:26The plaque maybe could have been moved down so we could see this more.
16:29That peanut custard first for me.
16:30It's very good.
16:31Very tasty.
16:33But your cake is a little bit underbaked.
16:34Okay.
16:35Aw.
16:36You're a me ducky.
16:37These flowers on top, they're so dainty and so perfect.
16:38I love the tartness of the strawberry and rhubarb.
16:40It's very vibrant in terms of flavors.
16:41It's a delicious cake.
16:42Oh, thank you so much.
16:43So heavy.
16:44I don't think I heard a criticism.
16:45Yay!
16:46One down.
16:47On to the technical.
16:48This is what separates the men from the boys, isn't it?
16:53Bakers!
16:54We've arrived at the most dreaded bake of them all.
16:55The technical challenge.
16:56All right, judges.
16:57You're out of here.
16:58All right, judges.
16:59You're out of here.
17:00Thank you so much.
17:01So heavy.
17:02I don't think I heard a criticism.
17:03Yay!
17:05One down.
17:06On to the technical.
17:07This is what separates the men from the boys, isn't it?
17:15Bakers!
17:16We've arrived at the most dreaded bake of them all.
17:19The technical challenge.
17:21All right, judges.
17:22You're out of here.
17:23Bye!
17:24Bye!
17:25See you later.
17:26Who were those people?
17:29Bakers, today you are making a bolo de cenoura,
17:33which is basically Brazil's version of a carrot cake.
17:37This cake may sound simple,
17:39if you think applying the perfect glaze,
17:41candying carrots, and tempering chocolate is simple.
17:44But then again, I don't think you do.
17:46Bakers, you have two hours on the clock.
17:49On your marks.
17:50Get set, bake!
17:51Oh!
17:58First technical.
17:59Here we go.
18:00It's a bolo de cenoura.
18:02Carrot cake.
18:04I did make a carrot cake this morning, but not like this.
18:07Honestly, Bruno, this is unlike any carrot cake I've ever seen in my life.
18:11And it is very unique the way you make it.
18:13You have to mix the batter in a blender, and it will give it a velvety texture.
18:18For me, it's unusual to see so much chocolate on a carrot cake.
18:22And the chocolate glaze, it's a bit tricky to make.
18:24If it's too loose, it's going to be dripping all over, and if it's too thick, it's going to be very clumpy.
18:30It's so delicious, and I love the hint of orange flavor in there, too.
18:39It makes it very unique.
18:40And tempered chocolate and candied carrots as a garnish?
18:44That is diabolical on our first week.
18:47Why not?
18:49There's a lot to do in two hours, so we're going to give her.
18:53I'm starting with the cake to get it in the oven.
18:56I have peeled thousands of carrots in my life.
18:59The carrots and the other wet ingredients...
19:01Never heard of carrot cake with oranges in it, but we'll see.
19:04...get mixed together in the blender.
19:06I've never made cake in a blender in my life.
19:09This is new to me.
19:10It's your first technical.
19:11Is it everything you dreamed it would be?
19:13Everything I had a nightmare about.
19:14Yeah, that's about right.
19:23Just folding in the flour as fast as I can, but gently.
19:27Get in there.
19:28The bakers have to mix lightly.
19:30Good enough.
19:31Or they'll compromise the cake's fluffy texture.
19:35Get in there.
19:38Oh, no.
19:39I forgot to put in the eggs.
19:41The recipe doesn't say a time.
19:44I'm going to start at 45 minutes.
19:46I'll watch it.
19:47I'll see.
19:51What?
19:53I am tempering chocolate.
19:55Tempering chocolate's science.
19:57I was never a science major.
19:59Tempering chocolate is a slow, deliberate process.
20:02Melt, damn it.
20:03Damn it.
20:04And so is candy and carrots.
20:06Add carrot strips.
20:09Some of that in sugar syrup with orange juice and sugar and water.
20:13So they must happen simultaneously.
20:16You need a few more hands.
20:17Octopus hands.
20:19I'm just making the candy carrots.
20:21Yeah.
20:22Okay, okay.
20:23And then I don't know if this is tempering properly.
20:25Okay.
20:26I don't know what I'm doing.
20:27Do this for me.
20:28Take a breath.
20:31What would your mom say to you right now?
20:33Don't mess up.
20:35So those Filipino moms.
20:36Yeah, I know.
20:37I know them well.
20:3845 minutes left, bakers.
20:40Think it's done.
20:42Whoa, no, no, no.
20:44The top cracked, but I think it says there will be some cracks on the top.
20:48I found it.
20:49Yes.
20:50Hallelujah.
20:51Hallelujah.
20:52Hallelujah.
20:53Hallelujah.
20:57Yeah, I think you're good.
20:58I'm not waiting any long.
21:00With the chocolate starting to set.
21:02Yeah, that feels nice.
21:04The bakers score it.
21:05We're going to make some gold triangles.
21:08And curl it.
21:10How am I supposed to do that?
21:12Ah.
21:13And then shape their carrots.
21:16Oh, that's hot.
21:17Fucking quickly.
21:18Ah.
21:19Hmm.
21:20Looks like you're wrapping some carrots around the rod.
21:22It's just like a little shapewear for my carrots.
21:3020 minutes left, bakers.
21:32Oh, my Jesus.
21:33I'm doing a chocolate glaze.
21:36Am I using the right one?
21:37Yeah.
21:38Okay.
21:39How thick should this be?
21:40I guess I'm just going to keep an eye on the consistency.
21:42And when I think it'll drip but not run away, I'm going to take it off.
21:47Okay.
21:48It's time to glaze.
21:55Don't mind me.
21:57I'm just mesmerized by the glaze.
21:59I hope the judges are as mesmerized as you are.
22:03I don't know what it's supposed to look like.
22:06Would have liked that smoother, but...
22:10Oh, look at your nice glaze.
22:11Oh, my gosh.
22:13You're down to your last five minutes, bakers.
22:15Yikes.
22:18It is shiny.
22:19It just doesn't have the snap.
22:20Well, I hear the crack.
22:23It's looking good.
22:25Luster dust everywhere.
22:27My glaze.
22:28Oh.
22:29My glaze is melting my tempered chocolate.
22:31Dang it.
22:32It's giving high fashion.
22:34Oh, my Jesus.
22:35This is supposed to be triangles.
22:41Five, four, three, two, one.
22:44Ah!
22:45One.
22:46You're done, bakers.
22:47Hands off your bakes.
22:48Great job.
22:49Great job, everyone.
22:50Thank you, everyone.
22:52Whew.
22:53Bakers, please bring your bolo de cenora up to the gingham altar and place them behind your photos.
23:00The judges are looking for a fluffy, light cake topped with a perfectly tripped glaze and dazzling decor.
23:07Our first baker.
23:09They got really nice curls on the carrots.
23:12The glaze has a fairly nice shine.
23:14Beautiful drips on the side.
23:16It is slightly underbaked.
23:20The carrots seem like they were blended well.
23:23Moving to our second baker.
23:25The chocolate curls and melted.
23:28But nice shine on the glaze itself.
23:33It's almost a little bit gummy.
23:35It just needed a little more love in that mixing.
23:38Moving to our third baker.
23:40Little bit of struggle with the carrots.
23:43I find the texture of this one is a little dry.
23:46Also, not enough orange flavor.
23:49All right.
23:50Moving to our fourth baker.
23:52A little generous with the gold, but we can see a really nice piece of tempered chocolate there.
23:58We've got this kind of tunneling, which is the effect of perhaps mixing too much.
24:03But the chocolate glaze is cooked to perfection.
24:08Moving to our fifth baker.
24:10Some struggle with the glaze.
24:11I think it's overcooked.
24:13But beautiful shape of the curls.
24:16It's a little bit gummy.
24:17Yeah.
24:19All right.
24:20Moving to our sixth baker.
24:21The glaze, it's way too thick.
24:23Yeah, the chocolate has melted in the glaze.
24:26It looks like a fairly even bake.
24:27Actually, very good texture on a cake.
24:31Moving to our seventh baker.
24:34Great temper holding together beautifully.
24:36And nice curls with the carrots.
24:40It needed more time in the oven because you can still taste the flour.
24:44And on to baker number eight.
24:47A little bit uneven in the baking.
24:49We can see some darker parts here.
24:54It's a bit too tight, so not well mixed.
24:58And although the glaze looks really nice in presentation, it's quite thin.
25:02And moving to baker number nine.
25:05Generous amount of gold.
25:07We've got a nice texture there and beautiful color.
25:10Chocolate glaze has a good flavor, just too bad it's too thin.
25:13The cake, it's got really great flavor.
25:16And moving to our final baker.
25:18The glaze dripped properly.
25:20The carrot cakes are snappy, crispy.
25:24The glaze is perfect.
25:26Nice bounce on the cake.
25:30And flavor.
25:32Bruno and Kyla will now rank the cakes from bottom to top.
25:36In 10th place.
25:38Who is this?
25:40Shanika.
25:41I had issues with both the glaze and the cake itself.
25:45In 9th place.
25:49Dan overmixed cake and runny glaze.
25:53Tamara comes in 8th place.
25:56Covey is 7th.
25:58Ryan is number 6.
26:00Zoe is 5th.
26:02Margaret comes in 4th.
26:04Joe is 3rd place.
26:06That brings us to 2nd place.
26:07Dominic.
26:11Dominic.
26:13Well done, but the glaze was a little thin.
26:15And in 1st place.
26:17Jennifer.
26:21I got first.
26:23I felt like crying and throwing up at the same time.
26:26I need to come back stronger after this epic fail.
26:29So onwards and upwards.
26:30I had a few chaotic moments yesterday.
26:44And now I have to be a showstopper with all the bells and whistles.
26:48So I'm feeling a little intimidated.
26:49Okay.
26:51I just want to stay in the competition.
26:53So I've really got to show what I can do today.
26:56I'm going to gussy up and get it done.
26:59Bakers, you've made it to your final layer of cake week.
27:03Your showstopper challenge.
27:05Today you will be making a homegrown cake.
27:08A cake that embodies a place you call home.
27:11You've got 4 hours to bring it home.
27:13On your marks.
27:14Get set.
27:15Bake.
27:19It's the showstopper day.
27:20It's a big day.
27:21It's the wow day.
27:23The idea is that it needs to be spectacular.
27:26So 4 hours to go.
27:29For the first showstopper, we are asking the bakers to showcase home something that's so dear to their heart.
27:38So the bar today is quite high.
27:40I wasn't a cake guy before, but I'm a cake guy now.
27:44Let's go.
27:46We want the bakers to really show off.
27:48Show us all of their cake decorating skills.
27:51They can choose any flavor of cake they want as long as it tells a really clear story.
27:57I'm representing Sault Ste. Marie today.
28:00So we're bringing out the winter vibes because there's a lot of winter in Sault Ste. Marie.
28:04Home is where the heart is.
28:06Oh.
28:07The cakes can display that as a literal place.
28:10It's going to depict the house that my mother grew up in.
28:13Or something more abstract.
28:15This cake represents the journey of my family to Saskatchewan.
28:19So literally and figuratively, it has many layers.
28:22Covey's journey will be represented with cookies, standing atop a cake filled with a spicy jam.
28:29Spice, of course.
28:30Spice, okay.
28:31How spicy do we do on the team?
28:32Scotch bonnet or?
28:33No, no.
28:34No.
28:35It's still a Canadian joke.
28:37Right?
28:39I'm making a pistachio cake with some lime.
28:42Oh my gosh.
28:43The batter will need plenty of flavorful ingredients.
28:46Whoa!
28:47To give a taste of home.
28:48I'm flavoring my batter with oranges and cloves.
28:51My husband is the worst culprit at eating batter.
28:53He comes and takes big spoonfuls.
28:56Spice time!
28:59My favorite part is adding all of the spices that truly make it that island taste.
29:04Zoe's bringing that island taste with spices, rum, and a beachy design in honor of her dad's heritage.
29:12So your first bake was like an ode to your sister.
29:14Now for your dad, is your dad like very important in your life?
29:16Yeah.
29:17Yes, he raised us both, so.
29:18Yeah.
29:19My dad's pretty much the most important person in my life, yeah.
29:21Yeah.
29:22Wow, look at that.
29:23It's so light and airy.
29:25Oh my god, it looks like mint chocolate chip.
29:26Be prepared to be disappointed because it's pistachios.
29:29Pleasantly surprised, you mean.
29:31Oh.
29:32Going in.
29:36We have eight layers.
29:38Whew.
29:39Go big or go home, right?
29:40Literally.
29:42My cakes are in the oven, and now I'm moving on to the jam.
29:45Now I'm making lemon curd.
29:47I'm also doing a mascarpone whipped cream.
29:49I am concerned about thyme, but no mishaps so far.
29:53Touch wood.
29:57Way to jinx myself.
29:58Joe will use her fruity cake and fillings to depict where she spent her childhood in England.
30:04I grew up in the English countryside next to a dairy farm with lots of wild flowers, so a very personal cake for me.
30:13We've got a rum dark chocolate ganache.
30:14There it is.
30:15There it is.
30:16It's more of like a cheeky kiss of rum than a punch to the gut.
30:21I like the passion fruit and the mango.
30:23Because it's tropical, and it just speaks to my heart.
30:28Shanika's tropical fillings will layer a nutty cake decorated with the national flower of Sri Lanka.
30:35This is a tropical island.
30:37It's a very warm place.
30:38Yes, it's extremely warm.
30:39After a hot day in the tent, you feel a little bit more at home here.
30:42I do.
30:43I do.
30:44This is a really bitter chocolate ganache.
30:46And I added rum, so it's bitter and bitter.
30:49Rhubarb crumble is something that I discovered when I lived in the UK.
30:53It's crunchy.
30:54It's crispy.
30:55The spices are just right.
30:56Yeah.
30:59Strawberry, rhubarb, and sweet clover will lay the foundation for the Welsh farmhouse Dominic lived in as a young man.
31:07I feel like this is the house where I became the person I am today.
31:10I suddenly, like, bloomed when I got to Wales.
31:14So I'm not going French today.
31:15I'm going British.
31:17Yeah.
31:18It's Christmas over here, guys.
31:19I'm making six, seven pounds of buttercream.
31:22I just want to have extra.
31:23Plan for chaos, right?
31:27I am a fan of cream cheese icing.
31:30Whoa.
31:33In Newfoundland, we have our own measurements.
31:35This is how we do it.
31:37Going back to her roots in Bay Bulls, Newfoundland, Tamara's pineapple carrot cake will feature a decadent molasses cream cheese filling.
31:46Here it goes.
31:48Let me, let me check you.
31:50I think you're done.
31:51I don't even need to test her.
31:55Ellen, what are you doing?
31:57Oh, I'm just making myself at home.
31:58Two hours left, bakers.
32:00Can you get my teddy for me?
32:01Okay.
32:03I'm a little bit scared of the thyme because I have a lot of little components.
32:06So I want to try my best to get as much decoration as I can on there.
32:09This is a biscuit.
32:10It has fennel and coconut in it.
32:12This is going to be part of the decorations, basically.
32:15It looks like a science experiment, but they will look hopefully like waves on the side of my cake.
32:20Fondant is like plasticine, and when I'm teaching, I sometimes use plasticine just about like this, and it's just a lot of fun to play with.
32:28Margaret will playfully plant her vegetables on top of a cake decorated like her favourite place, her garden.
32:35What's the star of your vegetable garden?
32:38Tomatoes.
32:39Yeah.
32:40I didn't want to make a tomato cake.
32:43Oh, sweet Jesus.
32:45I can't draw a straight line, but that's okay because it's rustic.
32:52Just making little tweaks, so that looks good.
32:56Dan's fondant trees will surround a fruit-filled pistachio cake, spray-painted to look like the Northern Lights in Fort McMurray.
33:06Fort McMurray was the first Canadian home I've ever lived in, so that was the start of an amazing journey here in Canada.
33:13Yeah.
33:15For the most part, everything's going to plan, but until the cake's on the platter, there's no telling.
33:21As a steel worker, we pile things and stack things all the time, so here we go.
33:30It's very quiet in here. What's like the energy and the vibe that everyone's feeling right now?
33:33We're all concentrating.
33:34You know what really helps with that? When a host starts peppering at you, rapid fire.
33:38Well, it reminds me of being at home with my four children.
33:41Yeah?
33:45Hmm, this looks a bit higher.
33:47I'll be sculpting a mountain.
33:50I'll be Michelangelo today.
33:51Michelangelo painted churches.
33:53Who painted nature?
33:55Bob Ross.
33:59Jennifer's sculpted cake will evoke memories of drinking coffee and looking at the lake while on a hike with her boyfriend.
34:06My mountains are getting there.
34:08It's abstract art. You can't really judge it until the end.
34:11Decorating is so much fun. Decorating in a hot tent, less fun.
34:17I'm just going to try and smooth that out and make that looking nice.
34:32I like decorating cakes. I just get to express myself through my cakes, I guess.
34:37Ryan's decorations will adorn a tall cake topped with eggnog buttercream and layered with a tart filling.
34:46I've got my little ski hill. I need some trees that I'd probably hit.
34:53Easy over there.
34:55Bakers, you only have ten minutes left.
34:59Oh, my God.
35:00The final decoration pieces are the most important because this is a showstopper.
35:09We're gonna put a happy little cloud in here.
35:14Come on.
35:16If you know anything about whales, there's more sheep than people.
35:20Let's go with 70% on tasting good and then 30% on it looking good.
35:26Two minutes left, Bakers. You only have two minutes left.
35:31I just want to get these details on as perfectly as I can with extremely shaky hands.
35:37You can go here.
35:42I want to do one more thing.
35:47Oh, God.
35:48It's so warm, my icing is just melting.
35:52Oh.
35:56Okay.
36:04Ten, nine, eight, seven, six, five, four, three, two, one.
36:13You're done, Bakers. Hands off your bakes. Great job, everyone.
36:18Great job.
36:21This is the good side.
36:24Oh, my God.
36:29It's time for the judges to taste the Bakers' homegrown cakes.
36:34Jennifer, please bring your showstopper up to the front.
36:36Wow, Jennifer. This is art.
36:48It's so lifelike and it looks like glacial water.
36:51You can almost hear it and feel it.
36:55Whew. So much coffee that will woke me up after a night in a nightclub.
36:58Oh, my God. You can whip a nice sponge cake for sure.
37:03So fluffy. It's a bit bitter from the chocolate.
37:06And there is the aromatic of the coffee placed together very well.
37:10Yeah.
37:12Wow. You've brought us the whole farm.
37:14And the sheep.
37:21That's heavenly.
37:22It's like the clover brings out a freshness in the rhubarb.
37:28And then you're getting the warmth from the crumble.
37:32It's a beautiful melody of flavor also.
37:34Thanks very much.
37:38It's incredible the way that you were able to make it so iridescent.
37:43That night sky.
37:45But your edge is a little untidy here.
37:47The pastry cream is fantastic, very bright, very tasty.
37:53However, I think the cake could have used a bit more pistachio.
37:58Okay.
38:02Margaret, you make it so easy to be at home in a garden like this.
38:06All the vegetables just pop.
38:09Now you have inadvertently shown us two techniques.
38:13I had a frosting malfunction. It just wasn't keeping its shape.
38:15I really am enjoying this. I've never had an apple and carrot cake together.
38:22That's a keeper of a carrot cake.
38:25Oh, thank you.
38:28It's very artistic.
38:30Lot of little details.
38:32Piping that grass takes perseverance.
38:35But it also takes skill.
38:38Great flavor. I like this lingering tone of molasses.
38:41It's vaguely reminiscent of a dolce de leche.
38:45I'm really enjoying this.
38:46Thank you so much.
38:50Shaneka, such a beautiful cake.
38:53Flowers and the dragonflies, you know, just fluttering about in the leaves.
39:00The star here is definitely your filling.
39:03I love that combination of mango and passion fruit.
39:07Ryan, this is a very ambitious cake.
39:11My toque goes off to you.
39:13And what a toque!
39:15It looks like it's crocheted or knitted.
39:18A lot of techniques all over.
39:23Beautiful, straightforward chocolate cake.
39:26Nice orange flavor.
39:28It's almost like the orange represents a handshake between the chocolate and the cranberry.
39:33It's a good chocolate cake.
39:39Zoe, this is a beautiful seascape paradise.
39:43The detail in your waves and huge success on your tree, it's standing up beautifully.
39:51The cake is cooked properly, but we want more than just a kiss of the rum.
39:57Noted for next time.
40:01I love that it's displayed in a very dimensional way, with your family in the front and the sunset on the back.
40:08But we've got some gaps.
40:10If you want to do that naked effect, you want to make sure that we've got precision work.
40:15Oh, look at how those cherries are glistening.
40:20It's delicious.
40:22That's what I was going for.
40:24They spice us, but it's not overwhelming.
40:26It just makes you happy inside.
40:31Joe?
40:33This is so clean, so denty.
40:36Wow. These beautiful little daisies.
40:39And your little bee, to be able to just pipe the tiniest little thing.
40:43With my hands shaking.
40:44While shaking.
40:45I know, yeah.
40:47This is an absolutely delicious cake.
40:52It's moist, very tasty, it's rich, and the tangy lemon curd.
40:58Only one word.
41:00Spectacular.
41:06Right out of the gate, ten amazing bakers with tons of talent.
41:10We saw some standouts.
41:12Jennifer had a really great week overall.
41:15And the Joe flavors were just so well put together.
41:20Yeah, and Dominic, there was some spectacular cake skills there.
41:24Now I know this is everyone's least favorite part, but who might be going home today?
41:28We have to talk about Dan and Covey.
41:30With Covey, his cake decorating might not be his best skills, but his flavors are just so memorable.
41:37Dan had some lovely concepts and ideas, but he struggled a bit with the execution.
41:42We are sending home a very good baker.
41:44Season nine more like season five.
41:54You're all crushing it.
41:56I am thrilled to announce that the very first star baker is...
42:06Jennifer.
42:08Congratulations.
42:09Amazing.
42:11Congrats.
42:13Good job.
42:16I'm very sad to say we also have to say goodbye to a baker this week.
42:22The person leaving the tent is...
42:30Dan.
42:34Oh.
42:36No, it's okay.
42:37I can't believe it.
42:38You know, you guys did so well.
42:39You have to make the red for us.
42:40I don't want to leave, but I'm not going home because I failed.
42:45Everyone here is just so excellent.
42:47Amazing meeting all of you guys.
42:50I'm mainly sad that I'm not going to be able to hang out with these amazing bakers.
42:57It's a sponge cake.
42:58How amazing.
43:00Oh my goodness.
43:01I can't believe it.
43:02I just got star baker.
43:04I'm actually in shock.
43:05Like, I don't really win stuff.
43:06So, wow.
43:07That's another milestone in my life, for sure.
43:09Cakes are done.
43:10I'm very relieved.
43:12And we're on to the next week.
43:14I'm feeling ready.
43:16Maybe.
43:20Next time...
43:22Bread week.
43:23The bakers get down with dough.
43:26I just want to squish it.
43:27Who will miss the beat?
43:29I'm in panic mode now.
43:31And who will bring the party?
43:34Ta-da!
43:35I want a beer and some hoompapa music.
43:37Who will?
43:38Anything else.
43:40.
43:47.
43:58.
44:06You
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