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00:01It's so nice to see you. Alan!
00:04Hey! Can't believe it's been a whole year.
00:07Right? What have you all been up to?
00:08Oh, I moved into a new house. I've been traveling in Asia.
00:11I've been playing pickleball every day. I'm really bad at it.
00:13What about you, Bruno?
00:15Not much.
00:17Bruno, have you just been camping here the whole time?
00:19I am so excited.
00:21Okay. Let's get you a shower there, buddy. Let's go. Let's go.
00:25So, pickleball. Yeah.
00:30I'm surprised I'm not crying yet.
00:34I 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.
00:48When my mom finds out,
00:51it'll probably be the proudest she's ever been of me.
00:54Now they have arrived.
00:56When I was ten,
00:58and 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? It'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. Here we go.
01:22This is crazy.
01:23I know. Like tension.
01:24I 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.
01:34As their dreams unfold.
01:36It's making me tingly in the back.
01:38It'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?
01:44Yeah.
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.
02:14We're back at the Canadian Film Center, where our ten newest bakers will start their journey in the tent with three cake week baking challenges.
02:42Hello beautiful bakers and welcome to the tent.
02:47Say hello to your stoves, ovens and mixers.
02:50They will be your new friends.
02:52And so will we.
02:53Your best friends.
02:55Now give it up for your judgiest friends, Bruno and Kyla.
02:59Let's kick things off with your very first signature bake.
03:04A Korean lunchbox cake.
03:05Hugely popular in Korea, these 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.
03:19Ready?
03:20Hell yeah.
03:21On your marks.
03:22Get set, bake.
03:23Good luck people.
03:25We're in the tent, how are you feeling?
03:32Oh my gosh, so excited.
03:33Yeah.
03:34I'm shaking, I can hardly believe it.
03:36It's definitely not my kitchen.
03:38It's season nine and we've traveled across the country and brought together ten 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.
04:02A small cake to make a big impression.
04:05How is the stress level going?
04:07It's a nine.
04:08How does that compare to your day-to-day life at work?
04:11Probably a seven.
04:12And remind me what it is that you do again?
04:14I'm a surgeon.
04:16You're a surgeon.
04:17Yeah.
04:18Surgeon seven.
04:19Tent nine.
04:20Yes.
04:21Okay.
04:22When 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.
04:45The bakers will need a Korean lunchbox cake that's small.
04:48Okay.
04:49But 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.
05:11Bursting 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, Margaret spends lots of time tending to her farm on the outskirts of Edmonton.
05:29Forgot to put my almond flour in.
05:32So there's my first little thing to deal with.
05:36Good morning, Jennifer.
05:37Good morning.
05:38Anything that makes you nervous this morning?
05:40Oh, I'm so nervous.
05:41My brain is up here and my arms are here.
05:43They're not really connected right now.
05:44They're just going.
05:45Yeah?
05:46Going.
05:47Yeah.
05:48Enjoying Vancouver to the fullest, data science grad student Jennifer loves getting outside.
05:54Arnold!
05:55To play ultimate frisbee with her boyfriend.
05:59Adorned with cherry blossoms, her fluffy chiffon cake will feature lemon and blueberry fillings.
06:05I love like light fluffy Asian cakes.
06:08And you get so happy when the Asian aunties compliment that your cake is not too sweet.
06:13Do not waste any cake.
06:18I'll just talk to myself.
06:21Go, giver.
06:22Be good.
06:24Don't disappoint me.
06:26It's like talking to my children.
06:28Newfoundland Family Court counselor Tamara loves time with her husband at home...
06:34Watch your step, darling.
06:35...and on the trails.
06:37Well, isn't that beautiful?
06:39Dedicated to him, Tamara's floury cake will feature a rhubarb and strawberry filling.
06:46Are you boiling?
06:48No.
06:49Shouldn't be watching it.
06:50Maybe that's it.
06:51I have 17 things on the go right now.
06:54All right.
06:56Litches.
06:57They'll go into a whipped cream that's going to be the filling for my cake.
07:01This is my guava curd.
07:02It looks stunning.
07:03And it smells stunning.
07:04And I want to eat it now.
07:06Toronto-born brand manager Zoe visits her dad every day.
07:11And 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.
07:24Me and my sister collect children's toys, essentially.
07:27Yes, we are adults.
07:30So 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.
07:43I'm doing a peanut butter pastry cream.
07:47Easy peasy.
07:49Burnaby-based customer success associate Dan.
07:52All right.
07:53Have a good one.
07:54Is soaking up life in BC with his boyfriend, Nathan.
07:57But keeps in touch with his family back in Alberta.
08:00Hi, buddy.
08:02In tribute to his mom, his cake will be filled with peanut butter custard and decorated like the
08:08Philippine Chocolate Hills.
08:10Is there actual chocolate in these hills?
08:12I actually tried when I was a kid.
08:14Yeah.
08:15It does not.
08:16No.
08:17No.
08:18So you bit into the air like...
08:19Yep, I was there and I was like, are you sure, Mom?
08:21Nope.
08:22Needs longer.
08:23Well, it bit perfectly.
08:24Beautiful.
08:25Good job.
08:26You're supposed to dab.
08:27Hey, I got lunch.
08:28Ooh.
08:29What the?
08:30Wait, this isn't lunch.
08:31It is not.
08:32One hour left, bakers.
08:33Damn, damn, damn, damn.
08:34What are we doing?
08:35Now I'm making my wafer paper flour, which I'm hoping will dry in time to throw on the cake.
08:50Does anyone else uncontrollably shaking right now?
08:51I'm on the clock.
08:52Crane operator Ryan does a lot of heavy lifting at the steel mill and with his two little boys
09:05at home in Sault Ste.
09:07Marie.
09:08Look out of here.
09:10He'll recreate his son's first birthday cake with a blueberry compote and buzzworthy decorations.
09:18These are cake pops.
09:19They're eventually gonna be bees.
09:20They look horrible, but I promise they're gonna be good.
09:23With such a small canvas.
09:25Cute.
09:26The bakers need to be precise.
09:28If I could put my glasses on, that'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.
09:49When this Quebec geography teacher isn't mapping things out for his students, he loves getting
09:56out with his partner and daughter.
09:58When I heard that I was gonna 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
10:07a princess.
10:08See?
10:09Oh my God.
10:10There you go.
10:11I'm gonna go and just walk into the ocean.
10:14This is the best day ever.
10:15Goodbye.
10:16Goodbye.
10:17Oh 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 gonna go and get my cream.
10:29No running.
10:30No running.
10:31I'm not running.
10:32Vancouver event planner Jo.
10:34I'm gonna 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.
10:44Jo's coffee cardamom lunchbox cake will be decorated with the evil eye, a Middle Eastern symbol
10:53to ward off bad luck.
10:54I lived in the Middle East for 14 years.
10:57So you can speak and write in Arabic?
11:00Oh, so cool.
11:01That's amazing.
11:02That's so cool, Jo.
11:03Yeah.
11:04I'm happy with it.
11:05I added a little bit more rum.
11:06Who doesn't like a little rum in the morning?
11:07After 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.
11:32With 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 gotta do.
11:4120.
11:42Count them.
11:4320 minutes left.
11:44Time to start.
11:46Just gotta say a little prayer.
11:49They're really tiny little tips, so everything needs to be perfect.
11:59Ah.
12:02My 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.
12:23Doing the finishing touches.
12:24I'm making the Saskatoon berries.
12:26So how does decorating compete with working at a steel mill?
12:32Fuller opposite.
12:33Fuller opposite.
12:34It's not coming together.
12:38Everything's just too warm and my cream cheese is not setting.
12:42Two minutes left, bakers. You only have two minutes left.
12:45What? Really?
12:46Ah.
12:47Why don't I put that on first?
12:48That's not the game plan.
12:49Ah.
12:50Shaking.
12:51It's just not gonna work.
12:52Five, four, three, two, one.
12:53You're done, bakers.
12:54Hands off your signatures.
12:55The first bake is in the books.
12:56Thank God.
12:57Whew.
12:58Whew.
12:59Whew.
13:00It's time for the judges to find out who's small cake.
13:02is a big deal.
13:03It's time for the judges to find out whose small cake is a big deal.
13:05It makes you want to just reach in and squeeze it.
13:06It makes you want to just reach in and squeeze it.
13:07It's time for the judges to find out whose small cake is a big deal.
13:12It makes you want to just reach in and squeeze it.
13:13Yes.
13:14His name is Charles.
13:15Sorry, Charles.
13:16And you got five layers.
13:17Yes.
13:18Charles.
13:19And you got five layers.
13:20Yes.
13:21Charles.
13:22And you got five layers.
13:23Charles.
13:24Yes.
13:25Yes.
13:26Yes.
13:27Yes.
13:28Yes.
13:29Yes.
13:30Yes.
13:31Yes.
13:32Yes.
13:33Yes.
13:34Yes.
13:35Yes.
13:36Yes.
13:37Yes.
13:38Yes.
13:39Yes.
13:40Yes.
13:41Yes.
13:42And you got five layers.
13:43Charles is a big boy.
13:44I don't know how your cake held together because the sponge is so soft.
13:49process.
13:50Fluffy.
13:51That guava does pack all the right flavor.
13:55What a beautiful piping.
14:01That's great skills.
14:02The way that you have the cherry blossoms it almost looks like they're floating from the
14:05and just landing.
14:10Yep. That's how a lemon curd should be.
14:12It's so good.
14:14For me, in terms of flavors, it's perfection.
14:17For one person, huh?
14:21Sorry, guys.
14:24It looks like porcelain china.
14:27And the details, the little teabag here.
14:30Clean flavors of leche.
14:35I just find the sponge a bit too mushy.
14:38Mm-hmm.
14:39But definitely that oolong tea flavor is all there.
14:43It's so precise and intriguing.
14:47What's the message?
14:49It says ayin, which is I in Arabic.
14:53There's definitely a tackiness to the texture of the cake.
14:57It's very fudgy, but very difficult to distinct
15:00between the cake and the filling.
15:02Mm-hmm. Okay.
15:04Be kind.
15:05It screams honey,
15:06and I love the details, little flowers.
15:12I'm looking for that honey
15:13because the story is so complete on the outside.
15:16I'd love to have a little more inside.
15:20Willkommen?
15:21Willkommen.
15:22Yeah.
15:23It is the most welcoming cake.
15:25With your popping skills,
15:27you're able to duplicate a berry shape.
15:29Yes.
15:30It's beautiful.
15:32The ground poppy seeds,
15:34they dissolve in your mouth
15:35in a beautiful, nutty way.
15:36Oh, thank you.
15:38The design is so simple,
15:40but you made it so perfect.
15:42The way that you've got the gradation of color here,
15:44it'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.
15:57You brought us an actual pineapple.
15:59I love it.
16:01So it does look a bit messy.
16:03Yeah, we can see that the icing on the top here
16:05is oozing out.
16:08Mm.
16:09This is a decadent carrot cake.
16:11I mean, brown butter,
16:12you speak my language for sure,
16:14and then you hit that sour pineapple jam.
16:16I think it's genius.
16:17Great.
16:18Number one.
16:19Aw.
16:20Aw.
16:21Aw.
16:22Aw.
16:23I wish there was a little more focus on the hills.
16:25The plaque maybe could have been moved down
16:27so we could see this more.
16:29That peanut crust out first for me.
16:34It's very good.
16:35Very tasty.
16:37But your cake is a little bit under baked.
16:40Okay.
16:43Aw.
16:44You're a meat ducky.
16:45These flowers on top,
16:46they're so dainty and so perfect.
16:51I love the tartness of the strawberry and rhubarb.
16:53It's very vibrant in terms of flavors.
16:56It's a delicious cake.
16:57Aw, thank you so much.
16:59So heavy.
17:00I don't think I heard a criticism.
17:02Yay!
17:03One down.
17:05On to the technical.
17:06This 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,
17:18the technical challenge.
17:20All right, judges, you're out of here.
17:22Bye!
17:23Bye!
17:24See you later.
17:25Who were those people?
17:28Bakers, today you are making a bolo de cenora.
17:32Which is basically Brazil's version of a carrot cake.
17:36This cake may sound simple,
17:38if you think applying the perfect glaze,
17:40candying carrots and tempering chocolate is simple.
17:43But then again, I don't think you do.
17:45Oh!
17:46Bakers, you have two hours on the clock.
17:48On your marks.
17:49Get set, bake!
17:57First technical.
17:58Here we go.
17:59It's a bolo de cenora.
18:01Uh, carrot cake.
18:02Mmm.
18:03I did make a carrot cake this morning,
18:04but not like this.
18:06Honestly, Bruno, this is unlike any carrot cake
18:09I've ever seen in my life.
18:10And it is very unique the way you make it.
18:13You have to mix the batter in a blender,
18:16and it will give it a velvety texture.
18:18For me, it's unusual to see so much chocolate
18:20on a carrot cake.
18:21And the chocolate glaze, it's a bit tricky to make.
18:24If it's too loose, it's going to be dripping all over.
18:27And if it's too thick, it's going to be very clumpy.
18:34Mmm.
18:35It's so delicious.
18:36And I love the hint of orange flavour 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.
18:46Why not?
18:47There's a lot to do in two hours, so we're going to give her.
18:52Ah!
18:53I'm starting with the cake to get it in the oven.
18:55I have peeled thousands of carrots in my life.
18:58The carrots and the other wet ingredients...
19:00Never heard of carrot cake with oranges in it,
19:03but we'll see.
19:04...get mixed together in the blender.
19:06I've never made cake in a blender in my life.
19:08This is new to me.
19:09It's your first technical.
19:10Is it everything you dreamed it would be?
19:12Um, everything I had a nightmare about.
19:13Yeah.
19:14That's about right.
19:15Just folding in the flour as fast as I can, but gently.
19:26Get in there.
19:27The bakers have to mix lightly.
19:29Good enough.
19:30Or they'll compromise the cake's fluffy texture.
19:34Get in there.
19:36Oh, no.
19:38I forgot to put in the eggs.
19:40The recipe doesn't say a time.
19:43I'm going to start at 45 minutes.
19:46Now I'll watch it.
19:47I'll see.
19:51What?
19:52I am tempering chocolate.
19:54Tempering chocolate's science.
19:56I was never a science major.
19:58Tempering chocolate is a slow, deliberate process.
20:01Melt!
20:02Damn it!
20:03And so is candy and carrots.
20:05Add carrot strips.
20:07Some of that in sugar syrup with orange juice and sugar and water.
20:12So they must happen simultaneously.
20:14You need a few more hands.
20:16Octopus hands.
20:18I'm just making the candied carrots.
20:20Yeah.
20:21Okay, okay.
20:22And then I don't know if this is tempering properly.
20:24Okay.
20:25I don't know what I'm doing.
20:26Dan, do this for me.
20:27Take a breath.
20:28Okay.
20:29What would your mom say to you right now?
20:32Don't mess up.
20:34So those Filipino moms.
20:35Yeah, I know.
20:36I know them well.
20:3745 minutes left, bakers.
20:39Think it's done.
20:41Whoa.
20:42Nope, nope, nope.
20:43The top cracked, but I think it says there will be some cracks on the top.
20:47I found it.
20:48Yes.
20:49Hallelujah.
20:50Hallelujah.
20:51Hallelujah.
20:52Hallelujah.
20:53Yes.
20:54Yeah, I think you're good.
20:57I'm not waiting any long.
20:59With the chocolate starting to set.
21:01Yeah, that feels nice.
21:03The bakers score it.
21:04We're gonna make some gold triangles.
21:07And curl it.
21:08How am I supposed to do that?
21:11Ah!
21:12And then shape their carrots.
21:15Oh, that's hot.
21:16Fucking quickly.
21:17Ah!
21:18Hmm, looks like you're wrapping some carrots around the rod.
21:22It's just like a little shapewear for my carrots.
21:2920 minutes left, bakers.
21:31Oh, my Jesus.
21:32I'm doing a chocolate glaze?
21:35Am I using the right one?
21:36Yeah.
21:37Okay.
21:38How thick should this be?
21:40I guess I'm just gonna keep an eye on the consistency,
21:42and when I think it'll drip but not run away, I'm gonna take it off.
21:46Okay.
21:47It's time to glaze.
21:52Don't mind me.
21:56I'm just mesmerized by the glaze.
21:59I hope the judges are as mesmerized as you are.
22:02I don't know what it's supposed to look like.
22:05Would've liked that smoother, but...
22:09Oh, look at your nice glaze.
22:11Oh, my gosh.
22:12You're down to your last five minutes, bakers.
22:14Yikes.
22:17It is shiny.
22:18It just doesn't have the snap.
22:19Well, I hear the crack.
22:22It's looking good.
22:24Less to dust everywhere.
22:26My glaze...
22:27Oh!
22:28My glaze is melting my tempered chocolate.
22:30Dang it.
22:32It's giving high fashion.
22:33Oh, my Jesus.
22:34This is supposed to be triangles.
22:36Five.
22:37Four.
22:38Three.
22:39Two.
22:40One.
22:41You're done, bakers.
22:42Hands off your bakes.
22:43Great job.
22:44Great job, everyone.
22:45Whew.
22:46Bakers, please bring your bolo de cenora up to the gingham altar and place them behind your photos.
22:51The judges are looking for a fluffy, light cake topped with a perfectly tripped glaze and dazzling decor.
23:07Our first baker.
23:08They got really nice curls on the carrots.
23:12The glaze has a fairly nice shine, beautiful drips on the side.
23:16It is slightly underbaked.
23:18The carrots seem like they were blended well.
23:22Mm-hmm.
23:23Moving to our second baker.
23:25The chocolate curls and melted.
23:27But nice shine on the glaze itself.
23:33It's almost a little bit gummy.
23:34It just needed a little more love in that mixing.
23:37Moving to our third baker.
23:39Little bit of struggle with the carrots.
23:43I find the texture of this one is a little dry.
23:46Also, not enough orange flavor.
23:47All right, moving to our fourth baker.
23:50A little generous with the gold, but we can see a really nice piece of tempered chocolate there.
23:56We've got this kind of tunneling, which is the effect of perhaps mixing too much.
24:02But the chocolate glaze is cooked to perfection.
24:06Moving to our fifth baker.
24:08Some struggle with the glaze.
24:09I think it's overcooked.
24:10But beautiful shape of the curls.
24:11It's a little bit gummy.
24:12Yeah.
24:13All right, moving to our sixth baker.
24:14The glaze, it's way too thick.
24:15Yeah, the chocolate has melted in the glaze.
24:16It looks like a fairly even bake.
24:17Actually, very good texture on a cake.
24:18Moving to our seventh baker.
24:20Great temper holding together beautifully.
24:23And nice curls with the carrots.
24:26It needed more time in the oven because you can still taste the flour.
24:27And on to baker number eight.
24:28A little bit uneven in the baking.
24:29A little bit uneven in the baking.
24:30We can see some darker parts here.
24:31It's a bit too tight, so not well-mixed.
24:32And although the cake has a very good texture on a cake, a very good texture on a cake.
24:33Moving to our seventh baker.
24:34Great temper holding together beautifully.
24:35Great 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.
24:45And on to baker number eight.
24:47A little bit uneven in the baking.
24:49We can see some darker parts here.
24:52It's a bit too tight, so not well-mixed.
24:57And although the glaze looks really nice in presentation, it's quite thin.
25:01And moving to baker number nine.
25:04Generous amount of gold.
25:06We've got a nice texture there and beautiful color.
25:09Chocolate glaze has a good flavor.
25:11Just too bad.
25:12It's too thin.
25:13The cake has got really great flavor.
25:16And moving to our final baker.
25:18The glaze drips properly.
25:20Carrot curls are snappy, crispy.
25:22The glaze is perfect.
25:25Nice bounce on the cake.
25:28And flavor.
25:30Bruno and Kyla will now rank the cakes from bottom to top.
25:35In 10th place, who is this?
25:38Shanika, you had issues with both the glaze and the cake itself.
25:44In ninth place, Dan over mixed cake and runny glaze.
25:53Tamara comes in eighth place.
25:55Covey is seventh.
25:57Ryan is number six.
25:59Zoe is fifth.
26:00Margaret comes in fourth.
26:02Joe is third place.
26:03That brings us to second place.
26:06Dominic, well done, but the glaze was a little thin.
26:14And in first place, Jennifer.
26:17I got first.
26:21I felt like crying and throwing up at the same time.
26:25I need to come back stronger after this epic fail.
26:29So, onwards and upwards.
26:41I had a few chaotic moments yesterday.
26:43And now I have to be a showstopper with all the bells and whistles.
26:47So I'm feeling a little intimidated.
26:49Okay.
26:50I just want to stay in the competition.
26:52So I've really got to show what I can do today.
26:54I'm going to gussy up and get it done.
26:59Bakers, you've made it to your final layer of cake week.
27:02Your showstopper challenge.
27:04Today, you will be making a homegrown cake.
27:07A cake that embodies a place you call home.
27:10You've got four hours to bring it home.
27:13On your marks.
27:14Get set.
27:15Bake.
27:18It's the showstopper day.
27:20It's a big day.
27:21It's the wow day.
27:22The idea is that it needs to be spectacular.
27:25So, four hours to go.
27:29For the first showstopper, we are asking the bakers
27:32to showcase home something that's so dear to their heart.
27:37So the bar today is quite high.
27:40I wasn't a cake guy before, but I'm a cake guy now.
27:43Let's go.
27:45We want the bakers to really show off.
27:47Show us all of their cake decorating skills.
27:50They can choose any flavour of cake they want, as long as it tells a really clear story.
27:57I'm representing Sault Ste. Marie today, so we're bringing out the winter vibes,
28:00because there's a lot of winter in Sault Ste. Marie.
28:03Home is where the heart is.
28:05Oh.
28:06And the cakes can display that as a literal place.
28:09It's going to depict the house that my mother grew up in.
28:12Or something more abstract.
28:14This cake represents the journey of my family to Saskatchewan.
28:18So, 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.
28:28Spice, of course.
28:29Spice, of course.
28:30Spice, okay.
28:31How spice we do on the thing?
28:32Scotch bonnet, or...?
28:33No, no.
28:34No.
28:35It's still a Canadian joke.
28:36Yeah.
28:37Right?
28:38I'm making a pistachio cake with some lime.
28:41Oh, my gosh.
28:42The batter will need plenty of flavourful ingredients.
28:45Whoa!
28:46To give a taste of home.
28:47I'm flavouring my batter with oranges and cloves.
28:50My husband is the worst culprit at eating batter.
28:53He comes and takes big spoonfuls.
28:55It's just...
28:56Spice time!
28:59My favourite 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 honour of her dad's heritage.
29:11So, your first bake was like an ode to your sister, now for your dad.
29:14Is your dad, like, very important in your life?
29:15Yeah.
29:16Yes, he raised us both, so...
29:17Yeah.
29:18That's pretty much the most important person in my life, yeah.
29:20Yeah.
29:21Wow, look at that.
29:22It's so light and airy.
29:23Oh, my God, it looks like mint chocolate chip.
29:26Be prepared to be disappointed, because it's pistachios.
29:29Pleasantly surprised, you mean.
29:30Ooh.
29:32Going in.
29:36We have eight layers.
29:37Whew!
29:38Go big or go home, right?
29:39Literally.
29:41My cakes are in the oven, and now I'm moving on to the jam.
29:45Now I'm making lemon curd.
29:46I'm also doing a mascarpone whipped cream.
29:49I am concerned about thyme, but no mishaps so far.
29:52Touch wood.
29:56Way to jinx myself.
29:58Jo 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 wildflowers, so a very personal cake for me.
30:11We've got a rum dark chocolate ganache.
30:14There it is.
30:15It's more of like a cheeky kiss of rum than a punch to the gut.
30:20I like the passion fruit and the mango, because it's tropical, and it just speaks to my heart.
30:26Shanika's tropical fillings will layer a nutty cake decorated with the national flower of Sri Lanka.
30:33This is a tropical island.
30:36It's a very warm place.
30:37Yes, it's extremely warm.
30:38After a hot day in the tent, you feel a little bit more at home here.
30:41I do.
30:42I do.
30:43This is a really bitter chocolate ganache.
30:45And I added rum, so it's bitter and bitter.
30:48Rhubarb crumble is something that I discovered when I lived in the UK.
30:52It's crunchy, it's crispy, the spices are just right.
30:55Yeah.
30:57Strawberry, rhubarb, and sweet clover will lay the foundation for the Welsh farmhouse Dominic lived in as a young man.
31:06I feel like this is the house where I became the person I am today.
31:09I suddenly, like, bloomed when I got to Wales.
31:13So I'm not going French today.
31:15I'm going British.
31:16Yeah.
31:17Yeah, yeah.
31:18It's Christmas over here, guys.
31:19I'm making six, seven pounds of buttercream.
31:21I just want to have extra.
31:23Plan for chaos, right?
31:27I am a fan of cream cheese icing.
31:29Whoa.
31:32In Newfoundland, we have our own measurements.
31:35This is how we do it.
31:36Going back to her roots in Bay Bulls, Newfoundland, Tamara's pineapple carrot cake will feature a decadent molasses cream cheese filling.
31:45Here it goes.
31:47Let me check you.
31:49I think you're done.
31:50I don't even need to test her.
31:55Ellen, what are you doing?
31:56Oh, I'm just making myself at home.
31:58Two hours left, bakers.
31:59Can you get my teddy for me?
32:00Okay.
32:02I'm a little bit scared of the time because I have a lot of little components.
32:05So I want to try my best to get as much decoration as I can on there.
32:08This is a biscuit.
32:09It has fennel and coconut in it.
32:11This is going to be part of the decorations, basically.
32:14It looks like a science experiment, but they will look hopefully like waves on the side of my cake.
32:19Fondant is like plasticine.
32:21And when I'm teaching, I sometimes use plasticine just about like this.
32:24And it's just a lot of fun to play with.
32:27Margaret will playfully plant her vegetables on top of a cake decorated like her favorite place, her garden.
32:35What's the star of your vegetable garden?
32:37Tomatoes.
32:38Yeah.
32:39I didn't want to make a tomato cake.
32:40Oh, sweet Jesus.
32:44I can't draw a straight line, but that's okay because it's rustic.
32:481, 2, 3, 4, 5, 6.
32:51Just making little tweaks, so that looks good.
32:57Dan's fondant trees will surround a fruit-filled pistachio cake, spray painted to look like the Northern Lights in Fort McMurray.
33:05Fort 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.
33:31What'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?
33:35What?
33:36When 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.
33:46Feels like you can get higher.
33:48I'll be sculpting a mountain.
33:49I'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 looking at the lake.
34:03While on a hike with her boyfriend.
34:05My mountains are getting there.
34:07It's abstract art.
34:09You can't really judge it until the end.
34:11Decorating is so much fun.
34:13Decorating in a hot tent, less fun.
34:15I'm just going to try and smooth that out and make that looking nice.
34:24Whew.
34:25I like decorating cakes.
34:26I just get to express myself through my cakes, I guess.
34:38Ryan's decorations will adorn a tall cake topped with eggnog buttercream and layered with a tart filling.
34:44Got my little ski hill.
34:47Need some trees that I'd probably hit.
34:53Easy over there.
34:55Bakers, you only have ten minutes left.
34:59Oh my God.
35:01The final decoration pieces are the most important because this is a showstopper.
35:05We're going to 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.
35:27Two minutes left, Bakers. You only have two minutes left.
35:30I just want to get these details on as perfectly as I can with extremely shaky hands.
35:40You can go here.
35:45I'm going to do one more thing.
35:47Oh God.
35:48It's so warm, my icing is just melting.
35:51Oh.
35:55Okay.
36:0010, 9, 8, 7, 6, 5, 4, 3, 2, 1.
36:13You're done, Bakers. Hands off your bakes. Great job, everyone.
36:18Great job.
36:20This is the good side.
36:23Oh my God.
36:24It's time for the judges to taste the Bakers' homegrown cakes.
36:25Jennifer, please bring your showstopper up to the front.
36:43Wow, Jennifer. This is art.
36:47It's so lifelike and it looks like glacial water.
36:49You can almost hear it and feel it.
36:55Whew. So much coffee that will woke me up after a night in a nightclub.
36:59Oh 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.
37:08Plays together very well.
37:10Yeah.
37:12Wow. You've brought us the whole farm.
37:14And the sheep.
37:15That's heavenly.
37:21That's heavenly.
37:23It'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.
37:42That night sky.
37:44But your edge is a little untidy here.
37:50The pastry cream is fantastic.
37:52Very bright, very tasty.
37:54However, I think the cake could have used a bit more pistachio.
37:57Okay.
38:01Margaret, you make it so easy to be at home in a garden like this.
38:05All the vegetables just pop.
38:08Now, you have inadvertently shown us two techniques.
38:12I had a frosting malfunction.
38:13It just wasn't keeping its shape.
38:17I really am enjoying this.
38:19I've never had an apple and carrot cake together.
38:22That's a keeper of a carrot cake.
38:24Oh, thank you.
38:28It's very artistic.
38:30A lot of little details.
38:31Piping that grass takes perseverance, but it also takes skill.
38:38Great flavor. I like this lingering tone of molasses.
38:42It's vaguely reminiscent of a dulce 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.
38:58This star here is definitely your filling.
39:02I love that combination of mango and passion fruit.
39:09Ryan, this is a very ambitious cake.
39:13My toque goes off to you.
39:15And what a toque.
39:16It looks like it's crocheted or knitted.
39:19A lot of techniques all over.
39:21Beautiful, 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.
39:42The detail in your waves and huge success on your tree, it's standing up beautifully.
39:52The cake is cooked properly, but we want more than just a kiss of the rum.
39:56Noted for next time.
40:00I love that it's displayed in a very dimensional way, with your family in the front and the sunset on the back.
40:07But we've got some gaps.
40:09If you want to do that naked effect, you want to make sure that we've got precision work.
40:14Oh, look at how those cherries are glistening.
40:19It's delicious.
40:21That's what I was going for.
40:23They spice us, but it's not overwhelming.
40:26It makes you happy inside.
40:30Joe?
40:32This is so clean, so denty.
40:35Wow.
40:36These beautiful little daisies.
40:38And your little bee, to be able to just pipe the tiniest little thing.
40:42Thank you. With my hands shaking.
40:43While shaking.
40:44I know, yeah.
40:48This 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.
41:11We 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.
41:22Hey.
41:23Now 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. You're all crushing it.
41:55I am thrilled to announce that the very first star baker is...
42:06Jennifer.
42:07Yes!
42:08Congratulations.
42:09Amazing.
42:11Congrats.
42:12Good 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.
42:32Oh.
42:35No, it's okay.
42:37I can't believe it.
42:38You know, you guys did so well.
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. I'm amazing.
43:00Oh my goodness. I can't believe it.
43:02I just got star baker.
43:04I'm actually in shock. Like, I don't really want stuff.
43:06So, wow, that's another milestone in my life, for sure.
43:09Cakes are done. I'm very relieved.
43:12And we're on to the next week.
43:14I'm feeling ready.
43:16Maybe.
43:19Next time...
43:21Bread week.
43:23The bakers get down with dough.
43:25I just want to squish it.
43:26Who will miss the beat?
43:29I'm in panic mode now.
43:31And who will bring the party?
43:33Ta-da!
43:35I want a beer and some humpapa music.
43:36I can't see.
43:37I'm kung pa-pa music.
43:38Ha ha ha!
43:40immense tamper music.
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