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Halloween Baking Championship Season 11 Episode 5
#HalloweenBaking Championship
#RealityTVDeep
#HalloweenBaking Championship
#RealityTVDeep
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🎥
Short filmTranscript
00:00Previously, cryptic message desserts.
00:05Corey was the big winner.
00:07That was so dramatic.
00:09This tastes like gold.
00:12But two bakers will be going home.
00:15Gonzuela and Megan missed the mark.
00:19What horror is away?
00:21It's crazy.
00:30Hello, bakers.
00:32I was poking around in the attic.
00:34Look what I found up there.
00:36Oh, gosh.
00:37Check it out.
00:38First of all, not only is this the cleanest sheet in the manor,
00:43look at what's under it.
00:47There's two of them.
00:48There's two.
00:49It's a sculpture of two souls merged into one grotesque,
00:54vaguely human creature.
00:57Freaking no.
00:58Today, for your most difficult challenge yet,
01:01you'll invent your own double creature
01:04by constructing a spliced souls dessert.
01:08Show us the disturbing fusion of two beings into one
01:12by featuring multiple limbs and facial features.
01:16And make sure you give us the story of your merged beings.
01:20How many stories of merged beings are there?
01:23It's a story as old as time.
01:26In keeping with the theme, your dessert also needs to include two different flavors,
01:32one for each of the tortured souls.
01:35Make sure to meld those distinct flavors together seamlessly.
01:39Your first flavor will be randomly chosen by you.
01:42The second flavor is your choice.
01:45Pick something complimentary, but do me a favor.
01:48Stay away from vanilla or white chocolate.
01:50You're better than that.
01:52If you're thinking this is a pretty complex challenge.
01:56Yeah.
01:57That's because you're baking for your lives.
02:01This is the only challenge today.
02:03An eviction is on the line for all of you.
02:06Okay.
02:07Make it through this gauntlet and you will earn a spot in the semifinals.
02:11Plus the baker with the best dessert will win $1,000.
02:15However, the least successful baker will be eliminated.
02:19The stakes are super high.
02:21There are six of us left and I've worked so hard to get to this point.
02:25I do not want to leave the Haunted Mansion this soon.
02:28Don't like that.
02:30You have three hours to create your spliced souls desserts.
02:35So summon your courage and bake for your lives.
02:39Oh my gosh.
02:40Oh my gosh.
02:41Wait, wait, wait.
02:42Everyone has long legs but me.
02:43Go away, go away.
02:44I don't know what this is.
02:48I forgot my bucket.
02:50I don't like what I hold up now.
02:52Okay.
02:53Bye.
02:56This challenge is incredibly difficult, especially only having three hours.
03:01But to do something unique as far as decor and unique as far as dessert,
03:07melding them together like these two souls that we have to meld together,
03:11that scares me.
03:12So the flavor that I grabbed was passion fruit and I'm going to complement that with coconut.
03:17They're both tropical flavors and the nuttiness of coconut will complement the citrus.
03:22So for my dessert, I'm making a mousse cake that is a layer of coconut cake, a passion fruit reduction,
03:29a dark chocolate ganache layer, and a passion fruit mousse.
03:34For my decorations and getting passion fruit, I thought tropical.
03:39So I'm going to bring together a pirate and a kraken and do all the fun tentacles.
03:46Jake, what are you doing?
03:48Uh, today I'm bringing back Melanie's favorite fruit.
03:50Ah, pear.
03:51By dessert.
03:52I'm doing pear.
03:53I love pear.
03:54Keep it away.
03:55Pear with cardamom is delicious.
03:56That's how I feel about it.
03:57Whatever I chose was cardamom.
03:58And I'm going to make a frangipan pear and cardamom tart.
04:01And to decorate, I'm going to build a scarecrow that has been morphed out of crows and scarecrow
04:07itself, scarecrow parts.
04:08The first thing I'm going to do today is make my crust.
04:11I do decide to part bake it where you add in the parchment paper and the little pie weights,
04:15just to ensure that the crust is cooked all the way through.
04:17I'm modeling this scarecrow today after one of my favorite Halloween costumes I've ever worn.
04:22I'm going to poach some pears in some Prosecco, some cardamom, a little bit of like a simple
04:28syrup situation, and really bring those pears back to life.
04:31If I won the $25,000, it would be amazing for me to help start my small business.
04:36And I think those are done.
04:38I do have my little cheerleaders at home.
04:40My girlfriend, of course, she's a big cheerleader for me.
04:43And then my brother as well.
04:44My brother and I live together in our childhood home, and we're very close.
04:47My mom raised my brother and I as a single mom.
04:50She died five years ago after battling multiple sclerosis and fibromyalgia for a really long time.
04:55I think my mom was really proud of me, and is still proud of me.
04:58She watched me graduate culinary school, and she knew I was going to be great.
05:01She's always like, Jake, you're destined for TV.
05:03And I'm like, no, no, I don't want that.
05:05But I think hearing her say that in the past really pushed me to do these TV shows.
05:09Things I wouldn't normally think that little Jake Hagan from Granada Hills could be on Food Network one day.
05:15All right, here I'm starting out my almond frangipan for the tart, like a ooey-gooey element of like a French pastry.
05:21I'm really going French today.
05:22I kind of want to take down Camille.
05:24That's why I chose to do like a French dessert, because I want to go French on French with him.
05:27And take him down with flavor and technique and skill.
05:31I think he's kind of been the underdog.
05:32He's kind of just been doing his French technique and not focusing on Halloween.
05:35And now he's focused on Halloween.
05:37And now that he's unlocked that in his mind, that he could do Halloween too, I'm getting nervous.
05:42Because he can do really technically good stuff, like a French pastry chef.
05:46May I take some of these candy melts from him?
05:48Yeah.
05:49The baker that I'm close with is Jake.
05:53Jake is a classically trained chef.
05:56But in the last challenge, Jake should have gone home.
05:58The challenge was a revealing message.
06:00Consuela should have stayed.
06:01It's like her message was revealing.
06:03He did not.
06:04He's nuts.
06:05Two and a half hours, bakers.
06:08Spliced soul desserts.
06:11Because if this doesn't whet your appetite, then you just ain't Halloween, my friend.
06:19I'm hearing beeping.
06:21I hear the beeping too.
06:22Oh, there it goes.
06:23It's off.
06:24Pears.
06:25You're not even cutting yourself as you're making your pears.
06:27Is this bringing back trauma?
06:28Trauma.
06:29Trauma.
06:30Triggered.
06:31Triggered right now.
06:32Zesting is always scary for me.
06:36Because I totally cut off the top of my finger with a potato peeler.
06:41So I'm all asymmetrical.
06:42So now every time I do this, it's just no fingers.
06:45I have black sesame, which smells like leftover Chinese food a little bit.
06:54So I'm going to make a tart.
06:56I'm going to make a black sesame tart and I'm going to have a lemon curd and I'm going to do a meringue.
07:01So my decorations.
07:02I'm going to have this secretly hidden underneath a sculpted melding of a human person and a chicken.
07:08And it's going to have feathers and a beak and painful face.
07:12And it's going to be growth.
07:14Yeah.
07:15The semifinals are just around the corner.
07:18And for the first time, rather than focusing straight ahead on what I'm doing, I'm also kind of taking a little time to peek ahead because I want to say that I was a semi-finalist.
07:27I really want this.
07:28My hilarious joke was that I'm not the underdog.
07:31I'm the under hamster.
07:32And like a hamster, I will not die peacefully in the nighttime.
07:35I will probably die a horrific unnatural death and get lost in the vents somewhere.
07:39The under hamster is still here?
07:42I'm just a home baker.
07:44All right, my curd is.
07:45I wouldn't worry.
07:46What was that?
07:47Guys, does anybody need a, not a hand, but maybe a feet?
07:59Oh my God.
08:00Disgusting.
08:01No, no, no.
08:02Oh, it's a really, really good one.
08:05I think she needs a pedicure.
08:07Oh my word.
08:08Hi, John.
08:09Alan, let's talk about the challenge.
08:11A spliced souls dessert.
08:13Yes.
08:14How are you going to present two beings fusing into one?
08:18So I'm going to represent it with a scarecrow.
08:20Oh, okay.
08:21Yeah.
08:22You know there's another scarecrow being.
08:23Yeah, I heard that.
08:24I heard that.
08:25But I got corn as my flavor, so I think that's a good match with a scarecrow.
08:29Yeah, yeah.
08:30In Mexican culture, we use a lot of corn for a lot of things.
08:34Yeah.
08:35So I feel comfortable with it.
08:36What are you going to pair your corn with in terms of flavor?
08:39I'm going to pair my corn with coconut.
08:42The actual dessert is going to be a corn flan cake.
08:45And since last time I got the feedback that my cake needs to be a little more soaked,
08:49I'm going to make a tres leches with it.
08:51Ooh, okay.
08:52And my decoration will be a scarecrow.
08:54So it's going to be a combination between a human transforming into a scarecrow.
08:59So I'm going to try to make like a little cornfield with a scarecrow in the middle.
09:03And then I'm going to use rice paper fried to make it look like the leaves.
09:08And my flan is going to be in the middle.
09:10Okay.
09:11How do you feel in terms of your own performance?
09:14Do you feel like...
09:15I think my performance has been a little bit of a roller coaster.
09:18Uh-huh.
09:19The last challenge, I feel really comfortable with my presentation.
09:23All right, good luck.
09:25Now I'm going to pour my cake butter.
09:28I think the most difficult part to make this cake is that I will not be able to see the flan.
09:33So I have to hope that it's ready.
09:36What are you making?
09:37I'm making a flan cake with tres leches soaked.
09:41Tres?
09:42Ooh.
09:43What are you making?
09:44I'm making a French flan.
09:45French flan.
09:46Basque.
09:47A flan over there and a scarecrow over here.
09:49It's a competition today.
09:51I got ginger and I'm pairing it today with apricot.
09:55Apricot is vibrant, acidic, and just going to pair well with the side of the gingers.
10:01Similar to a Basque cheesecake, I am making a Basque blend, which is like just eggs and burning on the tops.
10:08And I'm using a filo pastry.
10:10For the decor, a Mary Shelley Frankenstein inspiration with two monster faces on each side.
10:16One with bandage, iron in space, and then one just like a gray purple.
10:21Hands will coming out of the bottom of the face.
10:24I never dress like Frankensteins, but sometimes as an immigrant, you can be Frankenstein.
10:29So you're speaking with broken English.
10:31And also as an immigrant, one of my best quality is adaptations.
10:34Coming into a different country, learning a new language and finding that fear and then go on the other side of fear.
10:46How's your matcha cake look?
10:49Perfect.
10:50So far, so good.
10:52So my flavor is matcha.
10:54I thought that it would be really cool to match with raspberry.
10:59I'm going to make intermatch.
11:01I think I will decorate with a human spider with one eye, a lot of spider eye.
11:08It's a crazy idea.
11:10And you never know how it turn out.
11:12You are baking for your lives.
11:14All this training, I made that far.
11:18And to be eliminated right now, that's not an option for me.
11:2390 minutes remaining.
11:25I'm going to unmold my cake.
11:27We'll see if it worked or not.
11:28I'm about to flip my flan out of the mold.
11:31I'm a little bit nervous.
11:32I hope it comes out.
11:33Okay.
11:37Here I go.
11:39I have never had a problem with a flan.
11:41Hopefully this is not the first time.
11:42Not the first time.
11:43It's the moment of truth.
11:52I hope this works.
12:01Yes.
12:02Come on.
12:03Oh.
12:04Is that a good look or better?
12:07It's a good, uh, it's a good, uh, because it's unmold.
12:12So it's good.
12:13It's good.
12:14Okay.
12:15I'm going to remove some of the juice.
12:16Okay.
12:17I'm going to keep it in the cooler for now.
12:19One hour left.
12:20One hour left.
12:21We want to see a macabre mashup of two souls fusing into one.
12:27Survive this challenge and you will find yourself in the semifinals, my friend.
12:33Yay.
12:34Well, hey, man.
12:35Hello, my friend.
12:36Winner, winner, chicken dinner last time.
12:39How did that feel?
12:40It felt good to win with something that crazy.
12:43Well, uh, let me tell you the other side of that coin.
12:47Between you and me, everybody now has their eye on you.
12:52Imagine that.
12:53So your win might have just put a target on your back.
12:56I'm sure it did.
12:57And people are looking at you and going, this is a guy that could end up taking this entire thing.
13:02And I hope that they are right.
13:04Of course.
13:05Of course.
13:06Now, when you look around the kitchen, who are the people that you think, ooh, I'm a little threatened by that person?
13:12One of my biggest competition, I would say, is Oksana.
13:15She also can bake, but she also has the decorating skills.
13:20So she has both, kind of like I do.
13:22Right.
13:23Absolutely.
13:24I really would like to beat Oksana.
13:26I love Oksana.
13:27So it's not meant in a mean way, but because she does such beautiful work and she's so talented,
13:34so I'm striving to beat my biggest competition and that would be her.
13:38How do you feel, Oksana?
13:39Okay.
13:40How about you?
13:41Good.
13:42The dessert is chilling.
13:44It's assembled.
13:45Yeah.
13:46Now I'm working on my decoration.
13:47Yes.
13:48Let's go.
13:4945 minutes, guys.
13:50Hurry up.
13:51Right now I am adding the little suction cups to my cracking tints and I need like 5,000 of them.
14:02Oksana, I've been talking to some of the other contestants and people have their eye on you.
14:08You're really starting to come into your own and people are getting a little bit threatened.
14:13Does that feel good?
14:14Yes.
14:15Yeah, of course.
14:16That's okay to say.
14:19Your initial work was a little, you had some rough beginnings.
14:24Yeah.
14:25But you've been very, very consistent and getting stronger each time, which is really fun to see.
14:30And I know the judges love that.
14:33I am so proud of myself, how much I accomplished, how much I learned, just like how much I absorbed in this short period of time.
14:42To get to semifinals, this is like a big deal.
14:45I just cannot leave right now.
14:48Back at home, my family is just looking for me so badly.
14:53I am my boys and my daughter's hero.
14:56If I win, they will be proud.
14:58I am going to make right now a spider web and I will assemble on top of my cake.
15:05For my decorating, I am going to pipe my dark chocolate spider web.
15:10I temper some white chocolate to create my skull.
15:13Then I pipe some spider legs out of dark chocolate.
15:17And definitely I will do one a human eye and one second.
15:22I am absolutely confident with chocolate work.
15:25I love making chocolate decorations.
15:28This is what exactly I love.
15:31This is art and baking together.
15:35How am I going to assemble my, you know, to be stable?
15:38Maybe I will do my legs, you know, the stable structure.
15:42So this is my, like, right now, it's like always with me like this.
15:46I need to put this structure together and then I will see the final, like, touches, what I should do.
15:51It's looking good.
15:52I want it to kind of caramelize a little bit more on top.
15:57Just a little bit.
15:58I might actually sprinkle some sugar on top just to make sure it's caramelized.
16:03I get my tart out of the oven and it's looking good.
16:06The edges aren't too burnt.
16:07Into the glass chiller.
16:08I'm starting to make some of the crispy rice cereal treats so that I can start building up my scarecrow.
16:19It's not quite hot yet.
16:21Okay, let's wait a sec.
16:23This is phyllo dough.
16:24I'm bringing it back as homage to the baking challenge I won with phyllo dough.
16:29And I'm really wanting to try to create, like, that straw factor for the scarecrows by deep frying it to kind of resemble straw.
16:38That looks good.
16:39That looks like straw.
16:40Right now I'm starting on my scarecrow figure.
16:43I'm just trying to see how high I want him to be in proportion to the tart, in proportion to his hair.
16:49I'm doing, like, a kind of a denim look to my scarecrow and then, like, a brown top.
16:55I'm going to fit in the fried phyllo dough, his hair.
16:58Last time I was in the bottom three, they really put into perspective that my life was on the line of this competition and that it could all be ending.
17:06So I really don't want to take any safe bets this time.
17:09I really want to show the judges all I have to give and that I'm deserving of being in the finale.
17:16By the time this baking thing ends, I will have scarecrow hair.
17:19Hey, Frenchy.
17:20I already have $1,000 in my station.
17:23Do you want to join me today?
17:26Yeah, I do.
17:27I can see that Camille is still a front runner.
17:30He really knows what he's doing.
17:32Good luck, Frenchy.
17:33Thank you, you too.
17:34So everyone but me and Melanie won $1,000 yet.
17:38Challenge away from the summer final.
17:39So this is a high precious.
17:41The stakes are high.
17:42So I got to make $1,000.
17:43I'm going to use the mold for the base of my face and kind of just, like, started with the base of the chocolate.
17:50So I don't want to use rice treat, but I want something with light on top of the cake.
17:55And I'm going to mold all around.
17:57So for my decorations, I am using a skulls mold.
18:00I want to make a temperate chocolate skulls.
18:02And I'm putting the chocolate in the mold multi-times to get the structure right of the skull.
18:07So it's not so fragile.
18:09I want to make my spice sauce out of chocolates because everyone is using rice cereal treats.
18:14And I feel that I want to use chocolates.
18:16I feel more confidence with chocolates.
18:18So far, so good.
18:19Last time I was in the top.
18:21And then this week, it's like we're back in the game.
18:23My rank in this competition is pretty high.
18:25I feel that I have my place here in this competition.
18:28And that I can be a difficult adversary for other bakers that want to be champion.
18:33Has anyone ever had an emotional support of a blowtorch before?
18:47Yes, I love my emotional support.
18:50I have never used one.
18:51And I was kind of wondering, going in, like, I'm going to be brave.
18:54I'm going to use a blowtorch.
18:55It's probably so hard.
18:56It's not.
18:57You push a button and fire happens.
18:58And I am delighted by this concept.
19:00This is not the kind of power you should give me.
19:02And yet, we have access to all...
19:05I'm going to watch out.
19:06I know.
19:07Both our hair are very flammable right now.
19:08We're just...
19:09We're just swinging it.
19:17Now that my little tart is done and in the fridge,
19:20I have to super focus on making my actual structural element.
19:26This wire is for structure.
19:28You know what?
19:29I'm just going to wrap it around.
19:30And I'll clip it from the bottom.
19:32My plan is to make a dome sculpture using rice cereal treats and lots of swear words.
19:39And so I'm wrapping wire around my rice cereal treat, trying to make it hold still.
19:45And then put my sculpture on top and put it on like a really ugly hat.
19:5020 minutes remaining.
19:53Get it done.
19:54It can crack.
19:55I'm going to try.
19:56It's time for me to unmold my skulls.
19:58And it's fragile.
19:59If it's cracked, I got nothings.
20:01Uh...
20:02It's cracking a little bit.
20:04Some parts of the skulls are breaking, and it's making me very anxious.
20:09And I'm trying to figure, like, is it the whole skulls going to break?
20:13I do not want it to crumble.
20:16Oh, shoot!
20:17It cracked.
20:19Ah!
20:20I can save it.
20:24I unmold the skulls, and they break a little off, but they worked.
20:29I can just pack them together and then work my way around.
20:32I'm fixing the skull with chocolate.
20:33I'm going to shave it and then mold the double face.
20:36This is not Frankenstein.
20:37It's going to be too messy.
20:38And I have to just, like, try to hold on, like, what I have.
20:41Show must go on.
20:42I'm making a cover for covering my, uh, bass cake.
20:45So I'm using, uh, upside-down dish.
20:47So the plan is I'm going to use a cake stand upside-down and get the skull on top,
20:52and the cake stand is covering, um, the bass.
20:55It looks messy.
20:56I'm worried, um, I don't want to get too messy,
20:59but I cannot wait to start airbrushing,
21:01so it start to look like something that I want to do.
21:04Just make it happen.
21:06This is more abstract, alloying, garlic.
21:09I have to go lean in.
21:10It's not my usual thing that I'm going towards.
21:13And now I have to make the face on the riverside,
21:15and that part is different.
21:20It's a turkey.
21:21I never thought of turkey.
21:23It came out as a turkey.
21:24The turkey doesn't go with the story,
21:26but I'm just going with it because I'm running out of time.
21:29I killed someone.
21:30Oh, wow.
21:31We killed somebody.
21:32Remember, one baker will be leaving us today.
21:36Another way to say that is,
21:37one of you will be surgically detached from the competition.
21:42I'm feeling a little bit behind.
21:44I am not happy how the face of my skirt is turning out,
21:49but I think I'm going to have something to present.
21:52This challenge is a little bit scary because I have to sculpt,
21:56and that's not my expertise.
21:59Bakers, 10 minutes.
22:01I feel that I have to make some decoration on my cake to make it connected.
22:04So I'm making a snake, and I'm making a skull for the actual flint.
22:08There's 10 minutes left, and I'm trying to airbrush at the snake
22:11and then put the skulls on top.
22:12I want to keep it up with the decoration.
22:14It's Halloween.
22:15I want it spooky and a little bit gory.
22:16Yeah, two faces, one skull.
22:18Jeez.
22:19This is chicken, man.
22:21The most unattractive thing I've ever made.
22:25I feel stressed.
22:27All right, now I'm cutting up the giant crow's head that I want to make it look like it's almost otherworldly sized towards the scarecrow.
22:37All of a sudden, I forget how crow's face looks, and I'm using modeling chocolate to form this beak situation,
22:44but also to make a proportion to the scarecrow.
22:47I'm trying to create the head a little bit smaller.
22:49It's teetering, but it has some dowels underneath to hold it up.
22:52Just one good chicken such.
22:56Anybody have airbrush they're not using?
23:01Have you used it?
23:02I haven't.
23:03I don't know how.
23:05Come on, come on, come on.
23:10Cory, are your tentacles holding?
23:13Somewhat.
23:1430 seconds.
23:16I think I made my figure a little bit too big for the size, but I put some dowels on it so I can put the figure on top.
23:25Hopefully it's gonna hold.
23:27I don't like how it looks, but at least I'm finishing.
23:30I'm gonna have something to show to the judges.
23:34Oh, my feathers.
23:35Somewhat.
23:36Somewhat.
23:37Somewhat.
23:38Wow!
23:39That is a color.
23:40Last touches.
23:42Ten seconds.
23:44Okay.
23:45I like it.
23:46I do like it.
23:47That's it.
23:48Let's see what the judges have to say.
23:50Look at what you mean.
23:51You, you, you, you.
23:52I'm so proud of you.
23:53I feel good about this.
23:54I really like how my scarecrow turned out.
23:55I'm very impressed about the burlap texture to the mask.
23:57Looks really good eyes on.
23:59I look down on my finished desert.
24:00I'm feeling a mixed feeling.
24:01At first, it was supposed to be a man in the Mary Shelley Frankenstein.
24:02But as I was seeing the nose, I was like, it's a turkey.
24:04It's a turkey.
24:05I'm so proud of you.
24:06I'm so proud of you.
24:07I'm so proud of you.
24:08I'm so proud of you.
24:09I'm so proud of you.
24:10I'm so proud of you.
24:11I'm so proud of you.
24:12I'veégulina for black spelling,
24:13But the white law department is a huge issue.
24:16And I'm really impressed about the burlap texture
24:17to the mask.
24:20Looks really good, landscaping.
24:23I looked down at my finished desert.
24:25I'm feeling a mixed feeling.
24:26At first it was supposed to be a man in the Mary Shelley Frankenstein.
24:29But I was seeing the nose, it's like it's a turkey.
24:33Where did that come from?
24:36That you'd never once thought it was supposed to be a turkey.
24:40and then change my ideas, I want to be finicky
24:43and I want to say that it looks like a turkey.
24:45It's almost Thanksgiving in a month,
24:47so it's almost turkey season.
24:49It's not Thanksgiving, it's Halloween.
24:52We're on the show.
24:55Hey, Alan, you remember that scream of yours?
24:57Yeah.
24:58You might want to cue one up.
25:00Oh?
25:01Bakers, we have three VIPs who'd like to merge with you.
25:05He's always putting his foot in his mouth, Zach Young.
25:10Ooh.
25:11Wow.
25:12Does anyone have any talcum powder?
25:14It's very, very itchy.
25:15She's the brains of this operation, Stephanie Boswell.
25:20Ooh!
25:21If I push right here, I understand German.
25:26And she's always talking over my head, Carla Hall.
25:32Ooh.
25:33My specialty, talking out of both sides of my mouth.
25:37Very cool.
25:39You know, I've heard you say, first we eat with our eyes.
25:42I've never heard you say, first we eat with our forehead.
25:46Well, you weren't listening.
25:49All right, judges, brace yourself for spliced souls desserts.
25:55Alan, what have you made?
25:56My flavor is corn, and I pick as a second flavor, coconut.
26:01So what I made for you, it's a corn flan cake soaked in tres leches with corn.
26:07My inspiration, since I'm using corn, I'm trying to represent a cornfield.
26:12So it's a man that was doing some witchcraft in the cornfield, and he got mixed with a scarecrow.
26:22Okay.
26:24Immediately, without you saying anything, I get corn.
26:27I know where we're at there, but I didn't quite get scarecrow.
26:30I like the face that's blending the two entities, but then it's sitting on top of the cake.
26:37It pulls me out of the story.
26:38All right, let's try it.
26:39He's nervous.
26:51I love this flan cake.
26:54The corn flavor is fantastic, and I like where you were going with the coconut,
26:58with the texture of it.
26:59The corn and the coconut are enhancing each other.
27:02Weirdly enough, I don't particularly love flan, and I don't particularly love tres leches,
27:06but together, they make total sense.
27:08You promised us tres leches.
27:11You gave it to us.
27:13I want like a punch, a wow.
27:15I don't know if that was something surprising in the middle of the two layers.
27:21I just wanted something more.
27:23I love corn pudding.
27:24Something more.
27:24Just something.
27:25I don't know.
27:29Hi, Melanie.
27:30It's so much worse as you walk up close.
27:32Tell us what you've made.
27:34I chose black sesame.
27:35I would sesame chicken.
27:36This is a man and a chicken.
27:39Inside is black sesame and lemon meringue.
27:42It's very clearly like a chicken and a person being sort of shoved together in this real grotesque form.
27:50Well, shall we?
27:52Yes.
27:52My whole premise for this thingy is that...
27:55Oh!
27:56Oh, now I see it.
27:59Yeah.
28:00Ta-da!
28:01Oh!
28:02I think the unexpected reveal is quickly becoming Melanie's thing.
28:08Yeah.
28:15The lemon and sesame is a great combination.
28:18I think the nuttiness and the earthiness of the sesame, the brightness of the lemon, really good combo.
28:24I do think that the crust itself got a little bit soft and there's a little too much actual sesame seed in there.
28:33Wildly disagree.
28:34I think this is fantastic.
28:35This is so freaking good.
28:37You cut through it just almost like cake or something.
28:40I mean, it's gorgeous.
28:41The meringue.
28:43Oh, no.
28:44Not successful.
28:46Um, I think that it needed more sugar.
28:48Right now it tastes very eggy.
28:50All right.
28:50Thank you, Melanie.
28:51Thank you guys.
28:51That was great.
28:52I like it.
28:56Do you have sesame seeds stuck in your teeth?
28:57We all have sesame seeds on our teeth.
29:02Jake.
29:02Hello there, my friend.
29:03Hello, judges.
29:04Hello.
29:05So picture this.
29:06It's Halloween night and there's a full moon above and tragedy strikes within the corn maze.
29:11A crow runs into the scarecrow and they become one.
29:15So today I prepared for you a cardamom frangipane and pear tart.
29:20And a scarecrow made out of rice cereal treats.
29:23And your featured flavor was?
29:26My featured flavor was cardamom.
29:28Cardamom.
29:28And you paired that with?
29:30With the pear.
29:31I like the detail.
29:32I like that you got the burlap texture for the scarecrow.
29:36Like these simple little things that just had so much depth.
29:39I was not as enthusiastic about this one.
29:44I got half the story.
29:45I definitely got scarecrow, but I didn't immediately get crow and scarecrow as one.
29:50Let's serve it.
29:51Oh, three plates at the same time?
29:58Shit.
29:59I want that piece.
30:00Oh, I love that there are almonds on top.
30:02So I'm going to tell you right now, frangipane is my favorite thing.
30:05So I may not be the one.
30:06Oh, my God.
30:07It is my absolute favorite.
30:15Am I saying an undone crust?
30:18Oh, okay.
30:19Maybe.
30:19Okay.
30:22Oh, God.
30:26This is like my favorite thing in the world.
30:31It is my favorite.
30:34And the crust is a little undone.
30:36Okay, but those people down there, they tend to like an undone crust.
30:39The crust is delicious.
30:48She thick.
30:53Carla?
30:57No.
30:58Your crust is delicious.
30:59The part that was baked.
31:01Okay.
31:02It's just a little undone.
31:03Okay.
31:03Yeah, but this is beautiful.
31:05And then.
31:05Yeah, I see the difference.
31:07Cardamom and pear, great combination.
31:09I think the pears were cooked perfectly.
31:11To me, this frangipane wasn't so much frangipane.
31:14Because it was so almond pasty, it really came across like marzipan.
31:18And because of that, it sort of, for me anyway, blew out all of the cardamom.
31:23Okay.
31:24Thank you, Jake.
31:25The pears are delicious.
31:26The crust is delicious.
31:27The crust is really good.
31:28Like the cooked part of the crust.
31:29Yeah.
31:30And I'm going to tell you, I love marzipan.
31:31I think it's delicious.
31:32Yeah.
31:32But marzipan is not frangipane.
31:34Right.
31:35Yeah.
31:37Hi, Oksana.
31:39Hi.
31:40My dessert flavor is matcha.
31:43I made matcha cake, but with a little bit of raspberry powder.
31:48And I soaked with this raspberry liqueur.
31:52I made no baked mascarpone cheese.
31:55I made a filling of raspberry confit.
31:59And based on white chocolate, matcha mousse on top.
32:03All decor made of finest chocolate.
32:06Born under the blood moon.
32:08This dessert combines soul of a human and a spider in a curse, alchemy of fate.
32:16One eye remembers other watching, and the spider web is never empty.
32:24Wow.
32:25That was poetic.
32:27It was.
32:28I think this is absolutely stunning.
32:31It's good enough to be in a pastry case, but at the same time, it's terrifying.
32:35I love the legs.
32:37I love the way you layered them, because they look really spider-like.
32:42The only thing, because the right side has three legs, I wish the human hand was on the right side.
32:49Just because it would say that's the other leg of the spider.
32:53Please be good.
32:55The flavor of your raspberry layer, it's dark.
32:59It's dirty.
33:00It is going into fall.
33:02It is the dark side of raspberry.
33:04And that is what I was looking for.
33:07You're literally making my toes dance with how delicious this is.
33:10Oh, wow.
33:11Oh, wow.
33:12You have the pop of matcha powder on top.
33:16So I got that.
33:17So did you get that?
33:19I got that.
33:19It's right there.
33:20I got that.
33:21She ate it.
33:22I got it.
33:22It's there.
33:23Thank you, Oksana.
33:26I will eat this whole thing.
33:30Cory, I grabbed passion fruit.
33:33So I thought that was very summery and very tropical.
33:36So I paired it with coconut, and then the vision came to me.
33:40So I said, we're using tropical flavors, but we need to get Halloween and fall.
33:45So I'm going to meld the soul of the pirate and the kraken.
33:49So I stepped outside of my comfort zone again and created a mousse cake.
33:54So I have a layer of coconut cake, a passion fruit jam, and on top of that, chocolate ganache,
34:02candied almonds for the crunch layer, and passion fruit mousse.
34:06You didn't need to say a thing.
34:07As soon as it came over here, it was like, oh, pirate, kraken, tentacles, oceanic.
34:14Yeah, makes total sense.
34:15Tens, tens, tens-ticles across the board.
34:19I love that the story is just front and center.
34:22I think that the tentacles are spectacular.
34:25I love the movement that you got.
34:26I love the way you integrated your cake into it as well.
34:30Okay, start talking.
34:32What do you want to know?
34:34You don't need any words.
34:35Okay, so I just wanted to do that.
34:38It is so great.
34:39It has movement.
34:40I see the pirate.
34:41I see the, arrr, scar.
34:44This passion fruit mousse is fabulous.
34:47It is light.
34:47It is fluffy.
34:49It has the, the whiff, the essence of passion fruit.
34:52I think your ganache layer is a little too thick.
34:56All of your flavors worked beautifully.
34:58The crunch layer, I think, is my absolute favorite.
35:01It's delicious.
35:03The cake, however, I think is on the dry side.
35:05Okay.
35:06Thank you, Cory.
35:07If I thought of it as a chocolate bar from the crunchy bit up to the most,
35:11it was delicious.
35:13It ate like ice cream.
35:14Yeah.
35:15Camille, I created for you a, uh, double face,
35:21inspires of Mary Frankenstein, a little bit of gore, a human face on one side,
35:26and then, uh, on the other side, uh, uh, ooh, this looks like.
35:31Oh, okay, okay.
35:32Is it turkey?
35:33Yeah.
35:34Got it.
35:34Turkey.
35:35Turkey.
35:36That's scary.
35:38The flavor that was assigned was ginger.
35:40I cut it with apricots, and I created a Basque flan using a filo pastry layered with ginger
35:48and a brown butter.
35:49This, to me, is 100,000% wonderful.
35:53I want to stare at it all day.
35:54I want it in my house.
35:55The other side, turkey.
36:00No.
36:01Oh, no.
36:03Yeah, I'm not getting turkey.
36:05I thought it was maybe snake, because you have, like, that, like, snake centipede
36:10running through it.
36:12I love the orange.
36:12I love the color story of the callback.
36:14Like, that orange and that copper tone.
36:16It's really great.
36:18I see two things.
36:19I'm not sure what the other one is, but I know there are two souls.
36:23Well, let's unveil it and serve.
36:26That's exactly, oh, that's exactly what I thought it was.
36:29Ta-da.
36:30Ta-da.
36:35First and foremost, the apricot is incredible.
36:41It's just perfect.
36:42It's, like, the perfect amount of sour, the perfect amount of sweet.
36:45I love the apricot jam, because it's really tangy, and you have that ginger in there.
36:50And if I had a little caramelization on the bottom, that's what it's missing.
36:53But, you know, the bottom is soggy.
36:56I wish you had done something more with the filo.
36:59Like, I wish you had maybe par-baked it, throwing a few layers of sugar in there,
37:04just making it have a little bit more personality.
37:07All right.
37:08Thank you, Camille.
37:09It was, um, it was disappointing, actually.
37:13It was disappointing.
37:20Bakers, five of you are headed to the semifinals, and one of you is headed for the door.
37:25To begin with, all of the desserts were thoroughly disturbing, but only one really
37:32delivered on the assignment of two well-defined souls and two well-paired flavors.
37:38And the baker who managed to put it all together is...
37:41Oksana.
37:52Oksana, your chocolate skull spider was a real stunner, and you did a great job balancing the
37:57matcha and the raspberry. Oksana, you are our first semifinalist and the first baker to win
38:04two of these thousand-dollar tokens. Come grab it. You're very welcome.
38:11By the way, that's after being in the bottom of the first two challenges of the season.
38:16Yeah, the comeback kid right there.
38:17Two times I was the worst. Two times I am the best.
38:23I can see how my friends looking at me with respect and fear.
38:30Two other bakers created desserts good enough to get them into the semis.
38:34They are... Melanie.
38:36What?
38:40Oh my gosh. Thank you.
38:44Okay. Oh. Okay.
38:49You might want to start bringing a match to judging.
38:51No good match.
38:52Yeah. And...
38:58Cory.
39:00Oksana's dessert and her decorations were flawless.
39:04I did not beat her, but I'm going to the semifinals.
39:09Congrats. You are officially in the semifinals.
39:13That leaves Alan, Jake, and Camille. Please step forward.
39:19I'm on the bottom three. It's not a surprise, but I want to make it to the semifinals. I want to
39:25see what the next challenge is to do.
39:28I want to stay in the competition for as long as I can. Everything's at stake here.
39:32In the bottom three, again, it doesn't feel that good, but this work does not define my skills.
39:38I really like Jake and Camille, but I want to stay.
39:41Jake, hats off to you for nailing the burlap texture on your scarecrow. But the crust on your
39:48frangipane tart was very underbaked.
39:51Alan, you paired corn and coconut successfully, but your design didn't clearly show a blend of
40:00scarecrow and human.
40:01Camille, let's talk turkey, or whatever that was. Your modern metallic skull looked like it
40:11belonged in a goth museum, but the other half of it left us confused, and the bottom crust of your
40:18flan was soggy.
40:19All right, gentlemen, someone's time here has come to an end. I'm sorry to say the baker going home is...
40:35Jake. I'm so sorry, Jake.
40:38It's okay.
40:41Jake, you can head upstairs. We wish you all the luck in the world.
40:44Okay, thank you.
40:49That's okay.
40:54Of course, I'm sad. I think the crust really got me, and at this point, every little nitpick
41:00thing that the judges say is important, but yeah, bakers never stop. Bakers were crazy hours, and
41:06I got to get back to the real world, and I'm excited to go back to the Halloween store and figure out
41:11this year's cool costumes and all the trends, and share another magical Halloween with you all.
41:17Yeah, well done, Jake.
41:20Yeah.
41:20You're so amazing.
41:22Congratulations, semifinalists. One of you is two nights away from becoming Halloween
41:28baking champion. The rest of you will have to split the security deposit.
41:36Congrats, guys.
41:38Well done.
41:38Next time, it is time for the semifinals.
41:47I'm coming for you.
41:48I'm going to eliminate all of you.
41:49The competitors bake their worst nightmares.
41:52That ruffle makes me want to put blood on my own ruffle.
41:55And the manor keeps on haunting.
41:57Whoa! May or may not cut my finger off.
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