Halloween Baking Championship Season 11 Episode 4

Reality TV Deep

Halloween Baking Championship Season 11 Episode 4  #HalloweenBaking Championship #RealityTVDeep

Transcript

00:00Previously, on Halloween Baking Championship...

00:03Bakers, when you're telling a story,

00:05hit us over the head with it.

00:07The bakers brought ghostly transformations to life.

00:11Whoa!

00:12Oksana's phantom fish took the top spot.

00:14You are getting it.

00:16I feel incredible.

00:18I redeemed myself now.

00:20But Alan, Gonzuela, and Camille fell to the bottom.

00:23I feel like we all have to prove something.

00:26I just want to hug her right now.

00:28Me too.

00:29And in the three-way battle to remain in the mansion,

00:31the baker going home is...

00:34no one.

00:36What?

00:37Your desserts were so good,

00:39the judges could not decide who should be eliminated.

00:42But now, a new nightmare begins.

00:45Next time, two bakers will be eliminated.

00:59What is that?

01:04I read a book like this once called Hansel and Griddle.

01:07It ends badly.

01:09I'm definitely not opening that.

01:11Bakers, I'm sure you noticed it was eerily quiet last night.

01:15But that's not because the demonic spirits who dwell in this manor have gone away.

01:21No, hardly.

01:22It's because they have begun to torment us through the written word.

01:27Yeah, they have begun scrawling spine-chilling messages in the most unsettling places.

01:34Oh.

01:35Oh.

01:36Oh.

01:37Nope.

01:38Messages like this are all over the manor.

01:42Okay.

01:43Bakers, these creepy texts from beyond are your inspiration today.

01:48Oh.

01:49Okay.

01:50You're gonna channel their dark energy by creating cryptic message desserts.

01:56You'll need to reveal your message in a surprising way.

02:00Perhaps you have to burn or melt something away to expose it.

02:04Maybe it rises up out of your dessert.

02:06Who knows?

02:07Oh, interesting.

02:10Inside those ovens back there, you'll find your cryptic flavor assignments.

02:16Your cryptic flavors are saffron.

02:19What?

02:20Ube.

02:21What?

02:22Oh.

02:23Kumquat.

02:24I know that one.

02:25Okay.

02:26That is a fruit.

02:27You're one for three.

02:28Rosewater.

02:29Pineapple.

02:30Pandan.

02:31Oh.

02:32What was that?

02:34It's the vanilla of Southeast Asia.

02:36It is.

02:37Yeah.

02:38Stout or fig?

02:40These are all great flavors.

02:42Oh, one more thing.

02:44Oh, gosh.

02:45No, no, no, no, no, no, no.

02:46There will be only one challenge today.

02:49What?

02:50That means you are all baking for your lives.

02:54Oh.

02:55No one is safe from elimination.

02:58And two bakers will be going home.

03:01Two?

03:02Today is terrifying.

03:03Two people are going to be eliminated.

03:05There's no bake for your life.

03:07This is it.

03:08But on the bright side, bake the best dessert, you win a thousand bucks.

03:13But if you're one of those bottom two bakers, the spirits will have a message for you.

03:21Oh.

03:22That's so scary.

03:23You have three hours to create your cryptic message desserts.

03:28And the clock strikes bake.

03:31Now.

03:32Okay.

03:33Okay, no, no, no, no, no, no, no, no, no, no, no.

03:36I got rosewater.

03:41I get big.

03:43I grabbed saffron, the one that I did not want the most

03:48because I'm not familiar with it.

03:50Scared to use it.

03:51It's the most expensive spice in the world.

03:53I don't want to use too much.

03:54I mean, I like expensive things, but, you know.

03:57It's got a florally element to it.

04:00I don't know.

04:01I don't like it.

04:03Back at home, my stepdad says when things taste bad,

04:07it tastes like ass and cat food.

04:08I was like...

04:09Last time I was so close to winning,

04:16Carla said I was one skosh of balsamic away from getting a dude.

04:21I mean, what the...

04:22Carla?

04:23So I'm really motivated today to hopefully pull out a win.

04:26I'm going to make a saffron cake with caramelized pear with cardamom

04:30and then a saffron pistachio griddle.

04:35For my message, I'm going to do a burn away.

04:37I've actually done a burn away on a cookie.

04:39But I'm going to do it on a cake.

04:41I'm going to build my cake encased in a gingerbread coffin.

04:45And inside, I'm going to put a skeleton

04:47and the message that says you're next.

04:51Voila!

04:52This is construction-grade gingerbread.

04:54It's edible, but I would not advise eating it.

04:56It dries out significantly and makes it harder,

04:59so it's easier to build.

05:01Now I am cutting pieces to build my casket.

05:05My goal is to get this into the oven as soon as possible.

05:08Last time, Camille and myself and Alan, we were in the bottom three.

05:14We got to see it in the competition, so we're just bringing it today.

05:17I'm so proud that I'm even here.

05:19It was a long journey.

05:21My entire life, I've always been creative.

05:23And then as a kid, being told,

05:25you'll never have a job doing this,

05:26you'll never be able to support yourself doing this,

05:28you need to focus on getting, you know, a real job.

05:31But I just kept pushing through, and here I am today.

05:35Consuela, a very dramatic ending to last time's challenge.

05:41Oh, my goodness.

05:41It was so overwhelming, and I'm just really grateful to be here again.

05:45Oh, listen, you earned it,

05:48and I think Stephanie said it was the best apple pie she'd ever had in her life.

05:53Don, don't do this to me today.

05:54I promised that I wasn't going to cry today,

05:56and then I'm already tearing up.

05:57What flavor did you get?

05:58So I got pineapple.

06:00I'm doing my first pavlova.

06:02I am taking a risk here.

06:04I want to try something that's completely unexpected of me,

06:07and I know I can make it really delicious.

06:09Let's talk about your message.

06:10I'm going to make a zombie apocalypse scene.

06:13We're going to have some zombies kind of coming out of everything,

06:15and I'm going to have, like, a primordial pit of goo,

06:18and that's going to be the pavlova.

06:20I'm going to do a mascarpone filling,

06:21and then I'm going to do a pineapple curd.

06:23I'm going to make a tombstone,

06:24and then I'm going to put a piece of rice paper

06:27so I can burn away the rice paper,

06:29and then it will reveal my creepy message.

06:31All right.

06:31Two people are on the line this week.

06:33The pressure is there.

06:35Good luck.

06:38Oh, my.

06:40Wow, that is purple.

06:41Smell this.

06:43Mm, that smells amazing.

06:44Is that the ube extract?

06:45It's the ube.

06:46Yes.

06:46Oh, awesome.

06:47Last week, I panicked so hard

06:51while Gonzala was working on fighting for her life.

06:54I'm your emotional support,

06:55and you're my emotional support.

06:57Wherever we're having a bad day,

06:58we know that each other is going to help out.

07:00Yeah.

07:00It works out really, really well.

07:02Oh.

07:03I need the support.

07:05I know.

07:05You will do absolutely amazing.

07:07Okay, I'm going to try.

07:09I was diagnosed with brain cancer.

07:13Part of it was removed,

07:14but they couldn't get the last little bit.

07:15For a lot of people,

07:17if you had gone through something that difficult,

07:19it would really drag you down

07:20and make you a different person,

07:22and the fact that you're so positive and so upbeat,

07:24it's really quite amazing.

07:26Or manic.

07:29That's so nice.

07:30Mm.

07:32I'm working on a bunch of different components,

07:34so I am thinking an ube cheesecake

07:36and also ube blondies

07:39because I need a structural element,

07:41and I feel like blondies can have the flavor

07:43but also kind of hold up what I have planned.

07:48I'm doing a no-bake cheesecake

07:50because I want the cheesecake itself

07:52to sit in a skull mold with white chocolate,

07:55and that would melt.

07:57For the decorations,

07:58I'm going to have a big gravestone

08:00with my hidden message covered up in moss,

08:02and I'm going to brush it off to reveal it,

08:03that's leaned over onto some ube blondies,

08:06which are stacked up like a little hillock,

08:08and then you peek under,

08:09and it's going to be ube cheesecake

08:10in little white chocolate skulls with mango puree.

08:13This is some of my cheesecake that I'm piping in.

08:17Usually cheesecake takes six hours to sit,

08:20and I put gelatin in mine.

08:23My cryptic ingredient is kumquat.

08:25It's like an orange meets a lemon.

08:27It's sweet.

08:28There's tang.

08:29I've been at the top,

08:30I've been at the bottom,

08:31and I've been at the middle.

08:33Since I wasn't classically trained,

08:35I have major imposter syndrome.

08:37I just don't think of myself as a professional,

08:40even though it's how I make my living.

08:42I'm going to make a vanilla sponge cake.

08:45This is a nice, thick batter,

08:47which is going to give me a nice, stable cake.

08:51Good.

08:52Woo-hoo!

08:54I'm pairing it with a kumquat curd,

08:57a kumquat ermine buttercream,

08:59and I'm making some candied kumquats

09:02and sugaring them.

09:03If you take vanilla beans,

09:05even the empty pods that you've already used,

09:09and you rub it in the sugar,

09:11you're making a special vanilla sugar.

09:13Being a part of this competition

09:15really makes me feel validated,

09:18and oh my goodness, if I could win,

09:20oh, it would be amazing.

09:21I would feel so good.

09:25I plan to make a really spooky,

09:28carved spider cake,

09:29and I'm going to use these big, black,

09:31isomal eyeballs,

09:33and then I'm going to hide a balloon

09:36filled with some luster dust.

09:39When I go to cut into the cake,

09:41it will explode

09:42with some dust flying everywhere,

09:44and then it'll reveal my cryptic saying on it.

09:48Why are you working on crunchy?

09:49I'm making my muslin.

09:50What is that?

09:51Muslin is a pastry cream,

09:53but heavier with a lot of butter.

09:57Oh.

09:57I am not happy.

09:59I didn't win $1,000 yet.

10:01I want to win.

10:02I mean, I'm the most classically trained pastry chef

10:06in this competition.

10:07I got rose water's cryptic ingredient,

10:11so I'm making pistachio cake.

10:14Not yet.

10:15With a chardonnay syrup.

10:16And the feeling is going to be

10:18a muslin rose water's cream

10:20and dry freeze raspberry.

10:25The steak is higher today,

10:26and now it's like knowing that there's two people

10:28who have to go home.

10:29I feel that I need to redeem myself

10:31and do something completely different.

10:33I'm going to have to level up on my decorations.

10:35I'm deciding to make a gothic rose cake.

10:39I'm inspired by my love for heavy metal,

10:42and for my study,

10:43we went into a big heavy metal concert,

10:46and it feels good.

10:47I'm going to make my whole cake black.

10:49My plan is to make a chocolate skull

10:52and purple roses.

10:54I'm going to write my message

10:55on the wafer paper around the cake,

10:57covers with acetate,

10:59and then hide the acetate with my buttercream.

11:03When I show my cake to the judges,

11:04I'm going to pull out the liners,

11:06and I'm going to reveal the message.

11:08There is not a competitor

11:11that I'm intimidated by.

11:13I'm going to win this.

11:14I just need to focus on the decoration.

11:17Jake, what's your secret ingredient?

11:20Um, stout beer.

11:21I love stout beer.

11:22It is an Irish beer.

11:24Are you Irish?

11:25I am.

11:26A very, very small bit of Irish.

11:28What inspired my dessert today

11:30was the origin of Halloween,

11:32how it originated in the Celtic tradition.

11:35I'm going to be making

11:35a stout chocolate orange swirl bunk cake,

11:39classic Halloween colors.

11:41On the inside, I'm doing pita brittle.

11:44I'm going to toast this up real quick,

11:45and I'll be pouring over

11:46a warm, sticky toffee sauce.

11:48Beautiful.

11:48I'm going for this abstract bonfire look.

11:51On top of that bunk cake

11:52will be coating chocolate

11:53in the shape of flames,

11:54and around will be these

11:55temporary chocolate shards

11:57that are supposed to resemble logs.

12:00And I also put white chocolate

12:01antler skulls.

12:02And I'm going to pour

12:04the flaming liquor over it.

12:07The chocolate dome will melt,

12:08and the reveal message

12:09will be exposed.

12:12I'm working on my

12:13coating chocolate flames,

12:15and I wanted to create

12:16an inverse dome effect

12:17where the dome would cover the bunt.

12:20It would mean the world to me

12:21to become the Halloween baking champion.

12:23I've been watching this show

12:24since forever,

12:25and keep reminding myself,

12:26like, this is real.

12:27I'm not watching this.

12:28It's all full circle.

12:3090 minutes.

12:40Work faster, Oksana.

12:42Work faster.

12:43The cakes have been in

12:46for a long time now.

12:49I'm not feeling good, Jake.

12:51My cake is basically raw.

12:55My entire dessert

12:56is based on this cake.

12:59I'm kind of freaking out right now.

13:00Today, there are no second chances.

13:12That's scary.

13:14Two people will be leaving the manor.

13:18I'm not feeling good, Jake.

13:19My temperature is not right.

13:21The cakes haven't been cooking at all.

13:23So I carefully move my cakes

13:26from the bottom oven to the top,

13:28and hopefully that works.

13:30Okay, this is ice-a-malt eyeballs.

13:33Ooh, nice.

13:33I'm filling the bowls right now.

13:35I don't have to win.

13:36All I have to do

13:37is be above the bottom two.

13:40Are you making a pistachio cake?

13:41No, I'm making a pandam cake.

13:43What is pandam?

13:44It's like an Asian vanilla.

13:47Okay.

13:48But it's more, like, nutty.

13:50Okay, what are you going to make with it?

13:51I'm going to make a cake,

13:52then buttercream

13:53between the layer,

13:55and mango jalapeno jam.

13:58Ooh, jalapeno.

13:59Sign me up.

14:01Always need a little wine,

14:02you know, when you cook.

14:03You want?

14:04Yeah.

14:05Camille is my friend,

14:07but I still have to keep an eye on him.

14:08Cheers.

14:09Cheers.

14:12I won the first time,

14:13and I want to win this time, too.

14:16I need 2,000 there.

14:17I'm making a witch book,

14:18like a spell book,

14:19to decorate my cake.

14:20I'm going to roll green fondant

14:22with saline sugar

14:23to give some texture.

14:24Then I'm going to make

14:25the pentagram on it,

14:26and some snakes.

14:28To reveal my message,

14:29I'm going to use

14:30glow-in-the-dark paints

14:31with a black light.

14:32I used to love a TV show

14:35about three witches.

14:37It was three sisters.

14:39I have two brothers.

14:40I can dedicate them to them.

14:42I'm the middle one,

14:43so I'm the sandwich.

14:44I have an older brother

14:46that is a priest.

14:48I'm dedicating something witchy

14:49to a priest,

14:50so I don't know

14:51how he's going to take it,

14:52but it's for him.

14:54Oksana,

14:57I see $1,000 right there.

15:01Last time you took the win,

15:02how did that feel?

15:04Amazing.

15:05Yeah.

15:06Absolutely roller coaster.

15:08Well, let's ride the momentum.

15:10Let's talk about your flavor.

15:11What did you get?

15:12So my flavor is fig.

15:14Fig, okay.

15:15So I will do

15:16a spice cake, cheesecake frosting

15:18with mascarpone cheese together.

15:20I will do figs,

15:22and I will do nuts.

15:23I could wrap everything

15:24in dark chocolate ganache.

15:26My cake will be

15:27in the shape of a coffin,

15:29and to decorate,

15:30I will build

15:31a chocolate crypt

15:32with doors that open.

15:35In front of the doors,

15:37I will have

15:37my golden medallion.

15:39Behind the golden medallion,

15:41I will have

15:41my cryptic message.

15:43All right.

15:44Good luck.

15:46I finally feel confident,

15:48and I will try

15:49to win again.

15:50I need

15:53more of this chocolate.

15:56If Oksana wins again,

15:57she said she was

15:57going to give it to me.

15:59Ha, ha, ha.

16:02Don't use that.

16:03Corey is the most strongest

16:06right now for me.

16:07I absolutely love

16:08his crazy ideas.

16:11I'm jealous.

16:12I really feel like

16:14I have to watch Oksana.

16:15She's very creative

16:17with the decorating,

16:18and she also

16:19hits her flavor profiles.

16:21Okay.

16:22And I'm strong

16:24in the decorating.

16:25I want to be stronger

16:26in the flavor profile,

16:28and she's got both.

16:30For my dirt and moss,

16:33I held back

16:34some of my cake

16:35to crumble up

16:36and color,

16:37so sprinkling that in

16:38is mossy.

16:41Looks so good.

16:43Consuela,

16:44how is your Pablo

16:45about to do?

16:46Hopefully it's not

16:47undercooked.

16:48Aw, you got it.

16:49I'm going to make

16:51a tombstone

16:51for my zombie apocalypse.

16:54I'm super competitive,

16:55and I came here

16:56because I really know

16:57that I could do

16:58really well in this competition

16:59if I can just keep

17:00my head focused

17:00in the game.

17:01Now I've got to work

17:02on my zombies

17:03because there's no

17:04zombie apocalypse

17:04without zombies.

17:06I'm making my zombies

17:07out of rice cereal treats.

17:09I'm going to go in

17:10with a layer of fondant first

17:12so that I can smooth out

17:13all of the rice cereal,

17:15and then I'll go in

17:15with some modeling chocolate

17:16and fondant,

17:18and then I'm going to start

17:18sculpting the facial

17:19details.

17:21My favorite part

17:22of decorating

17:23is making cool,

17:24creepy faces.

17:2740 minutes, bakers.

17:28Okay.

17:29Okay.

17:3040 minutes on the clock.

17:32I know.

17:32Cryptic message desserts

17:34with a reveal.

17:36I just press into

17:37the fondant,

17:38join us,

17:39and then I dig out

17:40the little letters,

17:41and I paint in

17:42the empty space

17:43with black.

17:44Melanie.

17:44What?

17:45How are you doing?

17:45Good.

17:46I see how creative

17:47Melanie is.

17:48She takes risks.

17:50That makes me a little

17:51bit nervous.

17:52I want the headstone

17:53to look like a traditional

17:54granite headstone.

17:55You take your spongy

17:56and you go sponge,

17:57sponge, sponge,

17:58sponge, sponge,

17:58with one color

17:59and then you do another one

18:00and eventually

18:00it looks kind of

18:01granite-y-ish.

18:04I am making a hill

18:06out of blondies.

18:07The judges are going

18:08to find my ube flavor

18:09in the blondies

18:10and in the cheesecake.

18:12Making two separate

18:13desserts as part

18:14of one display,

18:15this is a risk.

18:16Hopefully this works.

18:20Oh my God,

18:21it's beautiful.

18:22I got my eye on Jake today.

18:23He had a really strong

18:24showing.

18:24It was his second challenge

18:25and his hair is fantastic

18:27and I feel like

18:27that's a competitive

18:28thing with us.

18:30It's fragile,

18:31but it's supposed

18:31to look like fire

18:32and brush

18:33kind of put in

18:33a big mound.

18:36I'm dedicating that cake

18:37to my children.

18:39Emil is six years old.

18:40He loves cake.

18:41He loves baking.

18:42My daughter is more

18:42on the savory, Leia.

18:43She likes to make pasta

18:44with me.

18:45I wrote my message

18:48on a wafer paper

18:49and then I hide it

18:51in acetone.

18:52And now I'm going

18:53to cover it

18:53in buttercream.

18:54I'm going to peel it off.

18:56La rose seigne à minuit.

18:58The rose bleed at midnight.

19:01It is not a common

19:02French phrase,

19:02but today it's like

19:03I want to speak French

19:04and I will just make

19:05it French spooky.

19:0620 minutes.

19:08I mean, it's a cake.

19:12I'm not going

19:13to make it.

19:14Nothing is ready.

19:15I haven't assembled.

19:16I haven't carved.

19:17It's also really important

19:19to get a little

19:19special effect into it.

19:21I'm going to fill

19:21this balloon a little bit,

19:22not a whole bunch,

19:23with some luster dust,

19:26which is like sparkly dust

19:28so that when the balloon

19:30pops, it will explode

19:32glitter everywhere.

19:34I think that's the only

19:35thing that could save me

19:36at this point.

19:36I am purely panicking.

19:43My curd is not setting.

19:45I'm not sure why,

19:46but I am going

19:46to use it anyways.

19:48I hope it doesn't

19:48soak into the cake.

19:50I see that Megan

19:52is struggling.

19:53I'm freaking out.

19:55The stakes are so high,

19:56it makes it so stressful.

19:58So it's supposed to be

19:59the cake that was going

20:00to win me $1,000,

20:02not the cake that's

20:03going to send me home.

20:03It's time to decorate.

20:07I make a skeleton

20:08out of white modeling

20:09chocolate and draw a banner

20:11onto wafer paper

20:13that says,

20:14you're next.

20:17I would like to cover

20:19my words with moss,

20:20and I want to brush them

20:22away.

20:22What are you doing?

20:24Just decorations,

20:25and I'm fighting

20:26with myself in my head.

20:28I fight with myself

20:29all the time.

20:30I don't know.

20:33I'm going to show judges

20:36what I can do.

20:38And this girl,

20:41you're standing, right?

20:43So the sign,

20:44this is hidden.

20:46This sign will just

20:48stand here.

20:50This is just to give

20:54it some dimension

20:55and deepness

20:55to the cover.

20:58I have to make it

20:59look like an old book

21:00made with animal skin

21:02and snakes.

21:06Two minutes.

21:11I still don't have

21:12a message,

21:13so that's a problem.

21:15I just have to make

21:16the speediest decision

21:18right now.

21:22So I just write

21:23my little cryptic message

21:25on wafer paper

21:26as fast as I can.

21:30I'm making my rose.

21:31Rose is French.

21:32Rose is romantic.

21:34I'm a romantic.

21:36Ten seconds.

21:38Do or die, gang.

21:40That's it.

21:48Time to find out

21:49whose messages

21:50say goodbye.

21:52Oh, that looks

21:53so amazing.

21:58This cake is a disaster.

22:00It's not representative

22:02of the things

22:03that I make.

22:03Oh.

22:04Oh.

22:07Oh.

22:10I don't know

22:16if it's getting easier

22:17or if it's getting harder

22:18like going in front

22:18of the churches.

22:19Gonzela,

22:20you're first.

22:22Woo!

22:22Go to Gonzela.

22:25Today,

22:25two people are going home

22:26and my stomach

22:27is in a knot

22:28because maybe

22:29I made another messed up.

22:31Three sinister souls

22:32are here with messages

22:33of their own.

22:35She puts the extra

22:36in extraterrestrial

22:38Carla Hall.

22:39Oh, my God.

22:41Whoa!

22:43We are here.

22:45Don't disappoint

22:47with your desserts.

22:50That might be

22:51my favorite one yet.

22:52Jeez!

22:53And behold,

22:54the most terrifying creature

22:56of all,

22:56a demon dentist,

22:58Dr. Zac Young.

23:01Oh, my!

23:03Oh, bakers.

23:05Are you sure

23:06you flossed this morning?

23:07Grace yourself.

23:11Wow!

23:12And she will worm

23:14her way into your heart,

23:16Stephanie Boswell.

23:18Hello!

23:19Oh!

23:21The early bird

23:22gets the worm,

23:24and who did the worm get?

23:25In the end,

23:27we're all dessert

23:27for worms.

23:28All right, judges.

23:31Cryptic message

23:32desserts

23:33for your tasting pleasure.

23:36Gonzala,

23:36what have you made?

23:38Today,

23:38I am featuring

23:39a zombie apocalypse scene.

23:42I've made a pavlova.

23:43This is my first time

23:44making it.

23:45I have made

23:45some fondant

23:47and modeling

23:47chocolate and rice cereal

23:48zombies.

23:49I've got some zombie parts,

23:50some entrails.

23:52Do you have a message

23:52to reveal?

23:53I do.

23:54My hidden message

23:56is on the tombstone,

23:57so the tombstone

23:58is warning everybody

23:59stay away.

24:00Don't enter.

24:00Wow!

24:02I like your brain.

24:04Yes!

24:06Woo!

24:08That reveal

24:09was perfect.

24:12I knew immediately

24:12that's a pavlova.

24:14It's just funny

24:14and fun

24:15and childlike.

24:17All right,

24:17let's taste it.

24:18I have a pavlova,

24:20mascarpone,

24:21whipped cream,

24:21and then my element

24:23that I was assigned

24:23was pineapple,

24:25so I've made

24:25a pineapple curd

24:26as well.

24:35The pitfall

24:36of pavlova

24:37is when it becomes

24:38all soft on soft

24:40on soft,

24:40and that's what

24:41happened here.

24:42I think the meringues

24:44could have baked longer.

24:45I wanted, like,

24:46a solid curd

24:47and then a billowy

24:49whipped situation,

24:50and you need to kind

24:52of differentiate

24:52layers of soft.

24:55You really tackled

24:57the pineapple.

24:58I think that your pavlova

25:00was a little undercooked.

25:01It is just a little wet,

25:03but it's your first time.

25:05I see you

25:05from light years away.

25:08All right.

25:08Thank you, Gonzuela.

25:09Thank you so much.

25:10Good job, Gonzuela.

25:11Woo!

25:12Gonzuela's reveal

25:14just so good.

25:16That was the most

25:17successful part.

25:18But the pavlova

25:20was just a textural mess.

25:23Yeah.

25:25Hi, Alan.

25:26Hi.

25:26My inspiration

25:28is a spell book,

25:29but I have to make

25:30a little spell

25:31to reveal the message.

25:33Oh, please.

25:34Spirits from the other side

25:35reveal the message

25:37that the bakers

25:38wants to hide.

25:42It says,

25:43you forgot the salt.

25:46Wow!

25:46Alan, you put a spell

25:50on me.

25:52This is so good.

25:53This is so fun.

25:55Using the ultraviolet light,

25:56it's so smart.

25:57Your message

25:58is so on point.

26:00Let's serve it up.

26:01Which cryptic flavor

26:02did you get?

26:03Pandan.

26:04It's a pandan cake

26:06filled with mango

26:07and jalapeno jam

26:09and a pandan buttercream.

26:15Pandan is one

26:16of those subtle flavors.

26:17I'm so glad

26:18that you did the pandan

26:19also and the frosting

26:21because I think

26:21you needed it.

26:22You have a good texture

26:23on the cake.

26:24I also think for me,

26:25it's just a pinch more salt,

26:26but that's just me.

26:28Oh, no!

26:33Jake!

26:34So I chose stout.

26:36I decided to create

26:37a bonfire

26:38for my cake.

26:40I have a fire chocolate

26:41on top,

26:42tempered chocolate,

26:43wood around the edges.

26:45I wanted to kind of

26:45bring a design

26:46that was very

26:47old pagan style.

26:49All right.

26:50Time for the message reveal.

26:52It wouldn't be

26:53a bonfire without flames,

26:55so I'm going to flambe it.

26:56Oh!

26:57Heck yeah, you are.

26:59And pour orange liqueur

27:01over it.

27:02There we go.

27:03Yeah.

27:03Pour it.

27:04I'm supposed to melt

27:07this fire down.

27:09do we get a reveal?

27:23This is what I mean.

27:24It's like nerve-wracking.

27:25It is nerve-wracking.

27:29Well, it's a sign in here

27:30that says darkness is coming,

27:32but...

27:32All right.

27:33Well, call it out.

27:34It wasn't the most

27:36successful reveal,

27:37but let's talk

27:38about presentation.

27:40I didn't know

27:41that was a bonfire,

27:43but I like the way

27:44that you used

27:45the shards of chocolate.

27:46I wish they had

27:46a little texture

27:47so they read wood.

27:49Yeah.

27:50Let's taste.

27:51Yes.

27:51Let's slice it for you.

27:52I have a stout

27:54and chocolate

27:55pumpkin bunk cake.

27:56On the inside,

27:58I have a smoked paprika

27:59and smoked salt

28:00pepita brittle.

28:01Oh.

28:02And then this was

28:03just a sticky toffee

28:04pudding sauce

28:05that goes on top

28:05of the cake as well.

28:07That cake looks amazing.

28:14This is delicious.

28:17Wow.

28:17It warms you

28:18from the inside out.

28:20And it's not too sweet.

28:21It's not too rich.

28:22Like, it's really

28:23just beautifully balanced.

28:24I love the pepita brittle.

28:26It brings all the personality

28:28to the party.

28:29Okay.

28:30It is textbook

28:31chocolate stout cake.

28:33Just wish there was

28:34more texture to it

28:36because I didn't get

28:36any pepita brittle.

28:40I don't know

28:41if I did enough

28:42to stay in the competition

28:43just based on flavor.

28:47Corey!

28:48I did a gingerbread coffin

28:51and I'm going to burn away

28:53to see what's inside.

28:56Let's do it.

28:58Oh!

28:59Burn, burn, burn.

29:00And we smell it.

29:02Oh!

29:03Oh, my God.

29:04Oh, the message is on fire.

29:06Well, the message was

29:09you're next.

29:10Oh!

29:11That was so dramatic.

29:13It was such a brilliant reveal.

29:15I love that you used gingerbread

29:18because as the paper burned,

29:20it actually smelled toasty

29:22and gingerbread-y.

29:24It is simple,

29:25it is clean,

29:26and it is effective as fudge.

29:29Language!

29:31Let's try it.

29:33Very durable gingerbread.

29:34Oh!

29:35Oh!

29:35I picked the one flavor

29:39I did not want,

29:40and that is saffron.

29:41So what I have made

29:43is a saffron-scented cake,

29:46a layer of caramelized spiced pear,

29:49and a pistachio and saffron brittle.

29:57Hugely successful.

29:58This tastes like gold.

29:59It just has a very beautiful,

30:03round sort of flavor to it,

30:05which I love.

30:07It could have maybe used

30:08a little more saffron,

30:09but all in all,

30:10I think this is a fantastic cake.

30:13The saffron is there.

30:15It is balanced.

30:16Brilliant.

30:17All right.

30:18Thank you, Corey.

30:20Woo!

30:21This is why I keep referring

30:22to the cookies with Corey

30:24as his medium, right?

30:26Because he can take it

30:26in so many different directions.

30:28Corey knows his strong suit.

30:29But he's not using it

30:31as a crutch.

30:32Mm-hmm.

30:34Oxana.

30:35So I got a fig.

30:38Imagine your car broke,

30:40and you need to go

30:41through the graveyard

30:43to get your hotel.

30:45So you're walking,

30:47and there's something

30:48like catch your attention.

30:51There is a gold.

30:52Nobody watch you.

30:54And you break it.

30:56And there is a message.

30:57You were chosen.

31:01What?

31:02And all door

31:04is opening itself,

31:08and a coffin

31:09start coming out.

31:12Oh!

31:14What?

31:17Huzzah!

31:18Yeah.

31:20I love this scene.

31:21I love how it pulls out.

31:23I love seeing the figs

31:25and the chocolate

31:25and the walnuts.

31:26But what I wish

31:27you had done

31:28was dye the strength,

31:29just because

31:30that attention to detail.

31:32All right,

31:33let's taste it.

31:36I choose to

31:38make a spice cake

31:39soaked with orange,

31:41then mascarpone cheese

31:43and cream cheese.

31:45Then I put

31:45caramelized figs

31:47and walnuts

31:48and they cover

31:49with dark chocolate ganache.

31:51The cake,

31:53I think,

31:53is a little over-soaked.

31:55It's reading

31:56a little wet.

31:58I wish I got

31:58more fig.

32:00I respectfully disagree.

32:02Great.

32:03I figgin' love this.

32:06This is a beautiful

32:07ode to figs,

32:08and I think

32:09the cake is delicious.

32:11All right,

32:11thank you, Oksana.

32:13Woo!

32:14Beautiful!

32:14This is not the cake

32:16that I would normally like,

32:18but for some reason,

32:19this works for me.

32:19This is exactly

32:20the kind of cake

32:21I would normally like.

32:22I just didn't love

32:23the texture of this.

32:24I wanted something

32:25a little less subtle.

32:28Megan!

32:30In a previous challenge,

32:31I introduced you

32:32to some spiders.

32:35Well,

32:35I found another one.

32:38We have to get rid of it.

32:39The only way to do that

32:41is with a knife

32:42through the back.

32:43Oh!

32:45Oh!

32:46Oh!

32:47Oh!

32:48Didn't work.

32:50Oh!

32:50It has a message

32:52it's trying to tell us.

32:54Oh!

32:55Oh!

32:56Oh!

32:58It says,

32:59Oh!

33:01It's been unleashed.

33:04What's been unleashed?

33:06It was sort of unleashed

33:08at the back.

33:08Was that...

33:08Yes.

33:08Did we see something

33:09come out of there?

33:10Yes.

33:11It was a balloon back there

33:12filled with some luster dust.

33:14Typically,

33:14when you hit it with a knife,

33:16it would poof

33:17and make a loud noise.

33:18All right.

33:19Well,

33:19the reveal did not work.

33:21Instead,

33:22I got a little toot.

33:23Did the spider fart?

33:25But it was creepy.

33:26I mean,

33:26those eyes

33:27look like black yolks.

33:28Spider fart

33:30is my favorite flavor.

33:32Yes!

33:34All right.

33:34Let's try it.

33:35I got kumquat.

33:37Inside is a vanilla bean cake

33:39layered with

33:40a kumquat ermine buttercream.

33:43Oh!

33:45A kumquat curd.

33:47And then I also have

33:48some candied kumquat

33:49on the side.

33:50Definitely getting kumquat.

33:59I love especially

34:01these candied kumquats.

34:02I mean,

34:03you should bag these

34:04and sell these.

34:04They're so good.

34:06The cake,

34:07beautiful crumb on it.

34:08Really well constructed.

34:10I love that first bite

34:12because you get

34:13that burst of the kumquat.

34:14But I think

34:15the kumquat curd

34:16was a little loose.

34:17Structure.

34:18And then,

34:18unfortunately,

34:19the curd

34:20soaked into the cake.

34:22Thank you, Megan.

34:26I'm definitely

34:27in the bottom running.

34:28I mean,

34:28I'm not going to be

34:29at the top.

34:29This was just

34:30not my best work.

34:35Judges,

34:36cryptic message desserts.

34:38Hi.

34:39Hi, Melanie.

34:40She's cleaning a headstone.

34:42Oh, come on.

34:43It says,

34:44join us.

34:45Join us.

34:45Oh!

34:46We're going to reveal

34:48the dessert, too.

34:50Oh!

34:52The way that you've

34:53sculpted the stone

34:54and textured everything

34:56and painted everything out,

34:57I love it.

35:00It's dessert theater.

35:01I am a patron of it.

35:03All right,

35:03let's talk about

35:04what flavor you were assigned

35:05and what you've made.

35:06Ube.

35:07Ube.

35:08My little hillock

35:09is made out of the

35:10ube blondie

35:10with some coconut buttercream

35:12and then you have

35:13a ube cheesecake

35:14with some mango curd

35:16in a white chocolate

35:17skull shell.

35:21There's a really great

35:23texture on your blondie

35:24and then it's very different

35:26with the cheesecake.

35:28You absolutely need

35:29the mango

35:30and the coconut.

35:31I've gone back and forth

35:32because it's so subtle,

35:33but you get the ube

35:35right at the end

35:36and it's not too sweet.

35:38Well done.

35:39Very impressed.

35:40Thank you, Melanie.

35:43I think we gotta watch out

35:45for Melanie.

35:45She's so talented.

35:47And our last baker,

35:49Camille.

35:50I made a gothic cake.

35:52I had rose water

35:53so I made a rose on the top.

35:54I just had fun.

35:55Oh, this is you having fun.

35:57Oh, I see.

35:59Talk about your cryptic

36:01message reveal.

36:02How's that gonna work?

36:02You want me to do it?

36:04Yeah.

36:04All right.

36:05Oh.

36:07There's a secret entrance.

36:09Oh.

36:15Oh, that's fun.

36:17It says,

36:18La rose saine à minuit.

36:19The rose bleed at midnight.

36:22That's a spectacular reveal.

36:24I love the black on black on black.

36:27I love these roses.

36:29I think they could have been

36:30a little bit tighter,

36:31but that said,

36:33welcome to the show, buddy.

36:36This is fantastic.

36:38You know,

36:38we've been hammering you

36:39on the decorating.

36:40This is the way to do it.

36:43Let's serve it.

36:45The cake inside

36:45is a pistachio base,

36:48a muslin rose water,

36:51raspberry,

36:52and then chardonnay syrup.

36:53I think you did a great job

37:03of representing rose water.

37:04Thank you, Chef.

37:05I love it.

37:08I love all of the textures.

37:10I just needed

37:11just a little more raspberry.

37:13Thank you, Chef.

37:13Thank you, Camille.

37:22One challenge.

37:24One winner.

37:27Two bakers going home.

37:29The judges were blown away

37:33by the creativity

37:34that you all showed today.

37:36So let's start at the top.

37:39Their two favorites

37:40were created by...

37:42Corey.

37:47Me!

37:50Oh, shoot.

37:51So I won't do that again.

37:53And...

37:55Camille.

37:56It feels good

38:01to be back on top.

38:02Fantastic work.

38:04You guys just keep

38:05getting better and better.

38:07But the cryptic message

38:08masterpiece

38:09was baked by...

38:14Corey.

38:17Yeah, Corey.

38:18So if it's a saffron challenge

38:20that has to be the one I win,

38:21I'll take it.

38:22Great job, Corey.

38:24You have both earned

38:25one more night

38:26here at the manor.

38:30And Corey,

38:31you've earned $1,000.

38:32Yeah!

38:34What are you going to do

38:35with that $1,000?

38:36Oh, gosh.

38:38You can't do much

38:39with $1,000 these days.

38:41Woo!

38:43There's a little memento

38:44to place on your station.

38:47Three other bakers

38:48created desserts

38:49worthy of extending

38:50their stay.

38:51Those bakers are...

38:52Alan.

38:55Alan.

39:00Melanie.

39:02For real!

39:03Yay!

39:05And...

39:09Oksana.

39:13Oh.

39:13Woo!

39:14For Oksana.

39:16Good job.

39:16That leaves

39:18Gonzala,

39:20Megan,

39:21and Jake.

39:22Please step forward.

39:26I could feel

39:27my stomach

39:28and my throat,

39:29my heart

39:29and my chest

39:30just pounding.

39:31It's not feeling great.

39:34Gonzala.

39:36Your message reveal

39:37was on fire.

39:39But texture-wise,

39:41your pavlova

39:42was mush on mush.

39:43Megan,

39:49we all thought

39:50your spider eyes

39:51were super creepy,

39:53but the reveal

39:54was lackluster.

39:56And your curd

39:57was loose

39:58and disappeared

39:59into your cake.

40:03Jake.

40:05The chocolate

40:06and stout flavors

40:07in your cake

40:07worked really well together,

40:09but the design

40:10didn't read bonfire.

40:12And unfortunately,

40:13the cryptic message

40:14remained unrevealed.

40:18As you know,

40:20two of you

40:20will be going home today.

40:33The baker

40:34who will

40:35be continuing

40:37on with us

40:38is...

40:39Jake.

40:41A flood of emotions

40:46comes through.

40:47And of course,

40:48I'm sad

40:49they're leaving,

40:49but also happy

40:50that I'm staying.

40:52I am so sorry.

40:54I knew that my cake

40:57was not my best work today.

40:59Consuelo and Megan,

41:01it's time to leave

41:03the mansion.

41:05We're chatting.

41:06We're proud of you.

41:07I'm gonna miss you guys.

41:09Even though I didn't win,

41:10this has been

41:10a tremendous experience

41:11and I've learned

41:12so much

41:13that I'm gonna take that

41:14into my kitchen.

41:15Okay.

41:16You ready to go,

41:17lady?

41:17Let's go.

41:18It feels good

41:21to be going

41:22with someone,

41:22but at the same time,

41:24you know,

41:24I'm conflicted

41:25because I hate

41:25to see her go home.

41:27I hate to see you

41:28go home,

41:28but we made

41:29a lot of new friendships.

41:31Absolutely.

41:31I think it was

41:32a really neat

41:33and fun experience.

41:34Next time,

41:41you are baking

41:42for your lives.

41:43All of their futures

41:44are at risk.

41:45It's a competition today.

41:47As the bakers create

41:48their most disturbing

41:49desserts of the season.

41:51Tens, tens,

41:52tens-ticles

41:53across the board.

41:55Am I saying

41:55an undone press?

41:57Oh, okay.

41:58Okay.

41:59Okay.

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