- 6 tuần trước
The Great Canadian Baking Show - Season 9 Episode 3 -
TBA
TBA
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06:43Anh, tôi đã thấy thịt bánh, tôi đã thấy thịt bánh.
06:47Tôi sẽ có thể được thịt bánh.
06:4845 minutes!
06:49Nói, đó là thịt bánh, đó là thịt bánh.
06:53Thịt bánh, đó là thịt bánh.
06:55Cảm ơn tôi đã thịt bánh, đó là thịt bánh.
06:59Tôi có chú ý, tôi sẽ có thể ăn một.
07:01Được chút, thịt bánh.
07:04Tôi xác nhận những bánh, vì thấy những bánh nhỏ nhỏ.
07:09Mình nhận những bánh nhỏ như thế này.
07:12Covey's fat korma will have a ruby chocolate glaze
07:17And a non-traditional shape
07:19I did run it by my mother
07:21So I'm just going to refer all emails to the boss
07:25I'm going to stuff it with cheese and sausage
07:28And then pipe another layer of batter on top
07:31I don't know what's the smartest way
07:32But that's the only way I figured out how to make them stuffed
07:35Fillings need a perfect seal
07:38Eventually it'll look like peaches
07:40Or they could explode in the fryer
07:42It is very important that the filling stays inside the pie
07:45It's quite crucial
07:46Be a good pie, do not explode
07:49With her cinnamon apple hand pies
07:52Jo aims to take the judges to an English country fair
07:56First one in the fryer
07:58The level of stress and excitement is really quite ridiculous
08:02Welcome to the Great Canadian Frying Show
08:05I'm pretty familiar with frying
08:11My dad used to fry everything
08:13He still does
08:14He shouldn't
08:15He's so stubborn
08:17Zoe's fried lemon mochi balls will be topped with colourful cereal and toasted meringue
08:23Be confident with the oil
08:26Don't be afraid of it
08:27The minute you're afraid of using hot oil is the minute that you burn yourself
08:31They're a little bit misshapen
08:35If they touch each other, they stick together really badly
08:39So far I haven't deep fried any of my fingertips
08:42So far
08:43I think this is the hardest part of the bake here
08:46That's a disaster
08:49For some reason our batter is slipping out of the cone
08:52I'm going to try one more, see what happens
08:54It looks very good
08:57Yay!
08:59I'm hearing some sizzling sounds
09:01Might mean that one of them burst open
09:03It's like a symphony
09:04You can hear it
09:05Yeah, not really
09:06Yeah, I don't want to hear that sound
09:07No, no, no
09:08Looks good actually
09:10We are back on track
09:12Back in the game
09:14Back at the fair
09:15I have to get all of these cooked
09:18Cooled, glazed
09:19And decorated
09:21I'm running out of time
09:24Bakers, you have ten minutes left
09:29Oh my goodness
09:30Time is going faster than I thought it would
09:32Because it's the tent
09:32Whee
09:34Newfoundland rum
09:37I'm making rice paper flowers
09:41Whatever they do, they do
09:42You can't control them
09:43I'm coating my pies with peach glaze and amaretto
09:47Add a bit of sanding sugar for the little fuzz
09:50To the wire today
09:51Hanging off the wire like a trapeze artist
09:53You're so cute
09:55If only it was that easy to get a beautiful tan
09:57Right?
09:58Yes
09:58This tempered chocolate made out cool in time
10:01Bakers, you're down to your last two minutes
10:04Hot
10:06Chaos
10:08You're going on a stick now
10:10I'm trying to do little hearts
10:12They need to set really quickly
10:13Oh
10:15Oh, it's tight, it's tight
10:17Just getting ready for the photo finish
10:20You're beautiful
10:22Hi-ya
10:245, 4, 3, 2, 1
10:29You're done, bakers
10:30Hands off your fried doughs
10:33Oh my gosh
10:34Oh
10:35The judges step right up to taste the bakers' fried carnival treats
10:41It's so playful and welcoming
10:44Wow
10:45How much to play
10:46Oh, I actually can't believe that they were hanging on there because look at how like soft and delicate they are
10:54It is exactly like Korean corn dog
10:59Sweet, salty, and a bit sour
11:03Thank you
11:04Wow, the peach
11:08It's so clear
11:09The details that you've created just to give us that effect
11:12Really, really good
11:13Thank you
11:14You have a nice frying
11:15Yeah, the fact that none of it is seeping out is very impressive because it's quite juicy on the inside
11:21You're getting that warmth of the cayenne and those peaches are just delicious
11:27It's a great way to get your recommended daily dose of fruit
11:30Very colorful, something you will be expecting to see at a carnival
11:36It's just amazing how even your glaze is
11:41Makes you just want to take a bite
11:42Fried to perfection
11:46And I love the lemon on the outside
11:48I think I would have loved to have seen you adding something else in that center there
11:52It's the British Country Fair
11:58I mean, I feel like you should be holding the basket for us
12:01I should be, I should be
12:02I like the double heart design
12:05I mean, the glaze looks nice, very shiny, but in some, it looks a bit thicker
12:09Their filling is great
12:11One part that's cooked apple compote, but then you fold in raw apple inside, so you have a nice contrast
12:17There is a lot of work here, and to do it that well in two hours, kudos to you
12:22Yes
12:22That looks so alive and vibrant
12:28Oh, the fact that you have colored the sesame seeds, it works so well
12:33The aroma of the sesame, mmm, it's intoxicating
12:38Lovely chewiness on the dough
12:41Look at this elasticity, and caramel done perfectly
12:45It's the ultimate fun food
12:47What does it say?
12:52Have a touten, or do a touten
12:54Love it, I love it
12:55A bit inconsistent in the shape of a heart, but I love the shine on your glaze
13:01I love that the bread's not too sweet, these little bits of fruit, I really like that
13:07I like that glaze
13:08Just a glaze on its own, it's very tasty, I like that pop of rum
13:13I put a lot of rum in it, just for you
13:15What a beautiful display
13:20Wow
13:21The chocolate is not tempered, but there is a nice aroma of cardamom, makes it very fresh
13:26Beautiful technique in your frying here, nicely cooked right through even
13:32We've seen you do great spice blends before, and this is a very good example of it
13:36Thank you
13:36These are so much fun
13:41This is a very hard shape to keep, and the frying looks very even
13:45Amazing control
13:47Your chocolate crème diplomat is so light, and I love that toasty flavour to the buttercream
13:55You took a risk here, and it paid off
13:58Awesome
13:59Crushed it, couple ups and downs, but I landed on an up, so let's keep the train going
14:05I feel relieved, I feel a little bit nervous though, because I know there's a big one coming up
14:10The competition is heating up
14:12Hello bakers, when you think of carnival, you think fun
14:23When you think of the technical, you think help
14:26They're different
14:28Okay, so bye-bye
14:31Bye, take care
14:32Bye-bye-bye
14:33For your technical, you'll be making the star of the Maltese carnival season, the preñolata
14:39And bake
14:42Just kidding, just kidding, we will give you more information
14:47The preñolata is made out of sponge and butter cookies that are crumbled and combined with buttercream and pine nuts to form a dome
14:57The dome is then coated with torched meringue and decorated with glassy cherries and chocolate drizzle
15:03Bakers, you have two hours and 15 minutes, on your marks
15:06Get set, and for real this time
15:08Bake
15:09Okay, five pages
15:15A piñolata, I don't know if I'm saying that correctly, but never heard of it, never seen it, so it's going to be good
15:21Do you think you have the time for it?
15:23Probably not, that would be my guess
15:25Bruno, I knew you'd bring something creative and interesting to Carnival Week
15:29It's a fun and unusual dessert
15:32And there's so much going on on the outside
15:35I mean, look at these glassy cherries, the apricots, almonds and pistachios
15:40And there is even more surprise inside
15:43Wow, it looks almost like a terrasso floor, you know, that marble effect, it's really incredible
15:49It's a combination of chocolate cookie dough, lemon sponge, and an amaretto buttercream
15:56So they have to make both cookies and lemon sponge cake?
15:59An Italian meringue, which is one of the most complicated ones to make
16:02What a great challenge to give them for Carnival Week
16:10It's rich, it's packed with flavours, and just so colourful
16:14Oh my gosh, cake, cookies, meringue, there's everything in here, everything
16:23With so many elements
16:25Roast your nuts
16:26The Criñolata is all about multitasking
16:29Nuts roasting in the oven, I'm going to work on the chocolate cookies right now
16:33Vanilla extract
16:34Cocoa powder
16:34Pouring zest
16:36I love citrus and I love chocolate, and I love nuts, so this is definitely up my street
16:41How much zest do we want?
16:43They better taste the orange flavour in there
16:46Okay
16:50We're going to freeze it to make them easier to cut and then bake evenly
16:54While the cookie dough chills
16:57The bakers keep moving
17:00Yeah, I think that's good
17:01I'm making the lemon sponge cake now
17:05I added the whole lemon, I hope it's not too much, so we'll see
17:09Batter, you have to be really careful with it
17:12Because you don't want to deflate it, but you do have to get everything mixed well
17:16It's very, very thin for this size pan, which is weird
17:19Nice and smooth
17:21Let's give it eight minutes
17:23Good luck, buddy
17:25One cup of icing sugar
17:27So right now I'm doing the amaretto buttercream
17:29There's something to be said about, like, amaretto and sugar
17:32What is that thing to be said?
17:34It's delicious
17:35Okay, okay
17:36They didn't include the amount of amaretto
17:39They do like booze here, so let's put in a tablespoon of that
17:42And now you're going on high until you're fluffy
17:44One first class ticket for Malta, please, leaving in one hour, bakers!
17:51Seems to be okay, I guess
17:54Feels a bit firm and dry to me
17:58How's the cake looking?
17:59It looks amazing
18:00We did it!
18:01We finished it!
18:02We did, thank you so much for your help
18:04With cake out, cookies go in
18:07Cookies? How long?
18:09Twelve minutes
18:10And destruction begins
18:12Yeah
18:13I am destroying my cake, as one does, after baking it
18:17This seems sacrilegious to go to all this work and then just break it up
18:21This feels terribly wrong, but I know it's right
18:24So now it says to add half of the buttercream
18:27That looks about half
18:28Ugh, gotta make a mess
18:31There's like 1700 ingredients in this cake
18:34Four different kinds of nuts
18:36Dried apricots
18:37Are these even real cherries?
18:39How do they get so green?
18:41Beautiful, beautiful
18:45Hello
18:46So it says they want the cookies to still be large chunks
18:49So they don't want you to break them up too much
18:52We don't have time now to be pretty
18:54Pieces should be big enough not to get lost in the mix
18:58So weird
18:59I think I need to add some more buttercream maybe
19:01We're gonna fill this bowl with it
19:03And then freeze it so that it becomes like a nice dome for us to be able to decorate with meringue
19:08Wow, that actually all fit in there, that's crazy
19:11Did not expect that
19:13I don't want any pockets or air holes
19:16So I've been pressing the layers down, but I don't want to flatten it too much
19:19Whew, it's heavy
19:24Okay
19:25Keep chilling and I will too
19:2730 minutes left
19:28Jesus
19:30This is an Italian meringue
19:32The one I hate the most
19:33Because it's so finicky
19:34I'm starting to panic
19:38Come on, come on, come on
19:40I just see a lot of solids on top
19:43We're abandoning this one
19:46I think I screwed that one up
19:48You want to make sure you're pouring it nice and slowly
19:50Otherwise it will start to get clumpy and lumpy
19:53Slowly
19:56Patience
19:57Something I have very little of
20:00Oh, I think we're living the Italian meringue dream here
20:05Bakers, you only have 10 minutes left
20:08Okay, I'll do this outside
20:10Thank you
20:13I'm trying to get this cake out of the bowl intact
20:18She's dense
20:20Big boy
20:21I still see chunks in there, so I think that's a good thing
20:24I just have to start icing it now
20:27I'll make it look pretty
20:28Whether or not it looks as it's supposed to is another matter
20:31Almonds, almonds, almonds
20:33Almonds
20:34Where's my almonds?
20:36So many almonds
20:39This is my hack to get the things on the side
20:41Chopped pistachios
20:42Diced apricots
20:43This is complicated stuff
20:47Bakers, you have one minute left
20:50Okay
20:51Holy cow
20:52Do we have a torch thing?
20:55Ooh
20:56I'm gonna burn it
20:57I am going insane
21:01I got this
21:02Ugh, I don't want to add chocolate
21:04Ugh
21:06Ooh
21:07I'm not so sure about this
21:10Five
21:11Four
21:12Three
21:13Two
21:14One
21:15You're done, Bakers
21:16Great job
21:19Oh
21:20Yeah, baby
21:21Please bring your piña lattes up to the gingham altar
21:24And place them behind your photo
21:27Bruno and Kyla are looking for a dome shape
21:30A marbled interior
21:31And orange, lemon and amaretto flavour
21:36Our first baker
21:37Beautiful shape
21:39Well, we certainly see the marbled effect
21:45It's definitely the orange that's coming through the most
21:48But it's got a little bit of a dryness in the cake
21:52Alright, moving to baker number two
21:55Very clean work
21:56The meringue is nicely toasted
21:58I would like to see more marbling
22:01They've definitely crumbled their cookies too much
22:04It tastes very mealy
22:05And it's not enough amaretto
22:07Moving to our third baker
22:09Beautiful dome shape
22:10The meringue could be a bit more toasted
22:13There's a lot of cookie on the bottom
22:14But none at the top
22:15This baker has struggled a little bit
22:17How to mix it together
22:21Cookies are a bit undercooked
22:23So there is a lack of cohesion in the texture
22:27And moving to baker number four
22:30Looks a bit small and not as rounded
22:34It's quite blended together
22:36Rather than having that terrazzo with the pieces of fruit
22:40The meringue is grainy
22:41Wasn't whipped properly
22:43Good amount of amaretto
22:45Moving to baker number five
22:46The overall shape was there
22:48It's just they've changed it
22:49By putting that pool of chocolate
22:51It flattens it out
22:53Very good amaretto flavor
22:56Supported a nice orange kick
22:58A really nice meringue
23:00Moving to baker number six
23:02Beautiful swirl
23:04On the meringue
23:06It's a pretty good marbling
23:07It's a pretty good marbling
23:09Definitely a good amount of amaretto flavor
23:12Good kick of lemon
23:14Moving to our seventh baker
23:16Looks a bit small
23:18You can see inside that it's quite compact
23:21It looks like the baker has pressed it right in tight
23:25The flavors come together quite nicely on this one
23:29Finally to our last baker
23:31Beautiful shape
23:33Yeah, a lot of volume here
23:35That's great marbling
23:38I'm definitely getting the orange coming through here
23:41And the amaretto is present but not strong enough
23:44The judges will now rank the pregnollatus
23:48From bottom to top
23:50In eighth place
23:55Cavi
23:57The cookies were underbaked and it lacked cohesion
24:00In seventh place
24:03Tamara
24:04Multiple elements needed more work
24:07In sixth is Joe
24:09Fifth is Dominic
24:11Ryan is in fourth
24:12And Zoe is third
24:14In second place
24:17Who is this?
24:19Jennifer
24:21Excellent marbling
24:23You can amp up the flavors
24:25And in first place
24:27Margaret
24:28I got a number one in the technical
24:30Which really surprised me
24:32Well done
24:34It just gave me a good little boost inside
24:38I definitely made a couple of mistakes
24:40I'll have to regroup and get ready for tomorrow
24:43So it's our first ever carnival week and what a ride so far
24:56We're having a lot of fun, huh?
24:58And I really think the bakers have taken to these challenges so well
25:01What was your favorite attraction?
25:02Both Margaret and Jennifer had really interesting signatures and both did great in the technical
25:07But if we want to talk about difficulty and complexity
25:10Both Dominic and Joe really challenged themselves by preparing a stuffed hand pie with delicious flavors
25:17So who needs to have a really strong second day?
25:19While in the signature Tamara's was very tasty but on the visual side she needs some improvement
25:26And of course Covey was last on the technical
25:29Today is a real opportunity for them to stand out and step it up
25:36Good morning bakers
25:38Around the world carnival is a time to celebrate, have fun and let loose
25:42And masks play a huge part in the festivities
25:45Helping people get into a little bit of mischief
25:47For your showstopper challenge, you will design a cookie carnival mask
25:53Taking inspiration from any carnival or festival
25:56We want you to make a colorful mask of cookies that looks and tastes incredible
26:01Bakers, it's time to get wild, but not buck wild, alright?
26:05I got aunties watching this show
26:07You have four hours on the clock, on your marks
26:09Get set, bake!
26:13Easy
26:14It is carnival showstopper day, which is so exciting
26:17Lots of decorating, which I love
26:19Whoop!
26:20Showstopper today is a carnival cookie mask
26:23It's all about joy and happiness
26:25Yeah!
26:26But the creative part is crucial to make a success today
26:29Well let's hope the creative juice is with me today
26:32I got six hours of sleep, pretty good
26:33In order for these masks to work, the bakers need to make sure they've baked their cookies properly
26:40And work with real precision to achieve their overall design
26:44I'm making a German flushing mask, they're kind of ugly faces to scare away the spirits of winter
26:50I'm doing Rio Kanawal, we're going Shogul
26:52I'm doing a peacock mask, peacocks are very common in our culture, so just trying to get the bake started so I can dedicate most of the time to decorating
27:03Covey's chocolate gingerbread and brown butter biscuit peacock mask also evokes a sweet family memory
27:11When we were in Victoria, we came across the peacocks that just wander around
27:16And my daughter chased after them screaming, peacock, peacock, the entire time
27:21Well as soon as this mask is done, I'll run after you chasing you, screaming, peacock, peacock, how about that?
27:27That'll be fun
27:31Bakers start by building their base
27:33It's crucial to get the base right, because we're going to build everything on top of this
27:36I'm going to be putting a lot of heavy decor on it, so it needs to have that body to hold it up
27:41But solid structure still needs delicious flavour
27:44The flavour is savoury
27:45Meat floss and seaweed
27:47It's an interesting texture and it's got a good umami flavour to it
27:50This is for me to snack on
27:54Meat floss and sesame scallion cookies will form Jennifer's vibrant Chinese dancing lion mask
28:01It's such a flavour adventure
28:03I'm very excited, like this is something that is very close to my culture
28:06So I do want to make it the best I can
28:09Fantastic
28:11Working on my dark chocolate cayenne pepper gingerbread base
28:16We're going to shape it and hopefully turn it into a mask
28:20Okay, here we go
28:22Trying to curve it
28:24Now open your eyes, wake up
28:27The head of my mask
28:29It's got to be really terrifying
28:30There's six, seven layers of cookies stacked on top of one another
28:34I think I'm going big, but I've seen what the other ones are making as well, so
28:39Dominic draws on his time in Bali with a demon of protection mask
28:44Featuring pineapple jackfruit cookies and gingerbread made with a popular Indonesian sauce
28:49It's ketchup manis, it's a sweet soy sauce reduction
28:52That's a bit like molasses, but it's soy, it's got a very nice umami to it
28:59Intriguing, wow
29:01I gotta go in the oven
29:03Mmm, it smells so good
29:05What is next?
29:07Probably baking my other cookies
29:09Yeah
29:14This is the blueberry pinwheel dough
29:17Nice and blue, gonna be tasty
29:18My wife loves it, hopefully the judges love it
29:21The second cookie should bring complimentary flavor
29:24Blacks of toasted coconut, it's beautiful
29:26Triple citrus, lots of zest
29:29And intriguing detail to their carnival masks
29:32This part is the eye part
29:34It's going to be the hair
29:36Orange, yellow, purple, purple, purple
29:39Whoa, yeah, that's purple
29:40Tamera's anise and tahini shortbreads will showcase jellybean row
29:46The famously colorful houses of downtown St. John's, Newfoundland
29:51I have a jellybean house, but not a jellybean color
29:54They're bright and vibrant
29:56My house is black, like my outfit
30:01Bakers, you have two hours left
30:04Alright, maybe cookies should come out
30:06That was a close one
30:08Margaret, that looks like someone I dated
30:10After you finished with them
30:12Oh, Margaret
30:15Margaret is celebrating German carnaval with a scary but dapper mask made of Lebkuchen, a German gingerbread and citrus butter cookies
30:28I'm making polka dot fabric for his bow tie
30:31It's meticulous, but it's fun
30:36I have to pipe my cookie, but it's a little hard because this dough is very textured
30:40I make my bed, now I lie in it
30:47I'm making stained glass cookies
30:49So I smashed up candy and put it inside my shortbread
30:53Apologies, everybody
30:59Sorry, sorry, sorry
31:01Joe's pineapple stained glass cookies and mango crinkle cookies will transform into a Rio showgirl
31:08Inspired by her ex-husband's Brazilian wife
31:11Ex-husband's current, so just give me a mini family map here
31:14Okay, so me and Fatty were married, we had Lily and Jasmine
31:18Mm-hmm
31:19Then me and Fatty separated
31:21I'm married to Flo
31:23I had Margo and JJ
31:24Fatty married Robby
31:26Robby had Nora
31:28We do birthdays and everything together
31:30What a lovely way to keep the family unit a unit in this fun, new, modern way
31:35Exactly, yeah
31:39Going in
31:40While the final cookies bake
31:44Okay
31:46The bakers find ways to jam in more flavor
31:49I'm making jackfruit jam
31:52Oh, it smells so good
31:53And begin work on their eye-popping decorations
31:56That works
31:58My fingers have learned to not feel heat anymore
32:02A lot of eye-popping decorations
32:06Ah
32:08This is Feather 478 Caribbean Carnival
32:11They pay so much attention to their costume
32:14So I'm really trying to make sure that everything is perfect
32:19Zoe's Caribbean Festival Mask
32:22Made of coconut lime and lemon thyme sugar cookies
32:25Will don wafer paper feathers and isomalt gems
32:28Welcome to my gem store
32:30These are my isomalt gems
32:32So satisfying
32:33Oh yeah, a little bit wonky, just like the house is downtown
32:38Bakers, you have one hour left
32:43Now I have to start decorating
32:46The devil is in the details
32:49There's the devil
32:50The details are coming
32:52Beautiful
32:54I'm molding my mask out of the beijinho
32:58It's condensed milk, there's some butter, clove and coconut
33:01Playing with my food
33:03I feel like a graffiti artist right here
33:06Gold!
33:08It's a luster dust
33:10It's a banging cookie, let me tell you
33:12But it's not enough, it's not enough for me
33:14It's gotta be
33:16Ryan goes for perfection with his jester mask
33:20Made of spicy chocolate gingerbread and jam filled blueberry pinwheel cookies
33:25Doing some royal icing flooding right now
33:28I thought this decorating part would be a lot more fun
33:31No, I'm kidding, it's good, it's fun
33:34Flooding is so much fun
33:37Wow, look at all that gold leaf
33:41She has the 24 karat gold mask
33:44We're going for wow factor
33:53Never heard the tent so quiet
33:55Very intense
34:01Ah!
34:03You alright?
34:05I dropped the mask
34:07Oh lord
34:08I don't even know where it goes
34:13The masquerade starts in 15 minutes, bakers
34:17I'm so stressed
34:18I don't have enough time
34:20First stage of the engineering
34:22You have to move quickly, otherwise the caramel hardens
34:25So this goes like this
34:27Woo!
34:31Thank god that worked
34:33There are so many little details, I can't even think about them all
34:35Ah!
34:37Oh gosh!
34:39Making a mess
34:41I hear my wife saying less is more
34:43So, maybe a little bit more
34:45I think the feathers are coming off
34:47Get in there!
34:49We're not going to cover up our mistakes
34:51We'll enhance them
34:53One minute left
34:55Fring!
34:57Now it's coming down to the crunch
34:58Oh no!
34:59Ay-yi-yi-yi-yi
35:01Ah!
35:02Choices
35:04Okay
35:06Ay-yo
35:08Coming in hot
35:09It's not sticking
35:11Okay
35:12Ooh
35:1310
35:149
35:158
35:167
35:176
35:185
35:194
35:203
35:212
35:221
35:23You're done, bakers!
35:24Great job!
35:26Excellent work!
35:28Holy...
35:29Now, Bruno and Kyla will peek behind the bakers' masks
35:41Margaret, I can't believe you were able to create this in a cookie
35:47Looks like it's made of wood
35:49Yeah, yeah, like it looks carved, doesn't it?
35:52A lot of small details that are meant to scare kids
35:55Unfortunately, he did break, he came apart
36:08Looks like it's really nicely baked all around
36:11I do appreciate a good lepkuren cookie
36:14Because my grandfather was from Germany
36:16And he tastes exactly the same
36:17Thank you, that's a high compliment
36:19Now we have the three citrus cookie
36:21I think it could have handled a little bit more cooking time
36:27Okay, thank you, yeah
36:31Your flooding is flawless
36:34It's layer upon layer, literally, of skill and talent
36:37Thank you
36:38So this one will be the lemon and thyme
36:42They're beautiful golden brown
36:44The herbaceous of the thyme and the citrus works very well together
36:47Okay, so now we have coconut and lime
36:51Beautiful crunch, great flavor of coconut, not too sweet
36:57This is a stunning display of your talent
37:00Thank you
37:01Great job
37:03Wow
37:05Ryan, that is very impressive
37:07You're showing us flooding, you're showing us really strong piping skills
37:11And creative use of cookies here
37:13Beautiful flavor of blueberries
37:16It's like grandma used to make
37:18Fruit first, a little sugar after
37:21And this is the chocolate cayenne gingerbread
37:25Yes
37:29That kind of spice make you sweat a little
37:31But it's a good heat
37:33Yeah, right
37:37The lion dance, it's so graphic
37:38You can hear the celebration of Chinese New Year
37:42And this scallion and sesame is piped cookie, isn't it?
37:46Yes
37:47You're showing real technique
37:48Tastes like a pancake
37:50Absolutely
37:51Scallion pancake
37:52Thank you, thank you
37:54Alright, and then the pork floss
37:57It makes you think
37:59I'm struggling for what to say about it
38:01But it's clear to say that it is baked properly
38:04And we can distinctly taste seaweed and pork floss
38:07Thank you
38:10Covey, your mask has this antique look to it
38:14But in the marzipan itself
38:16It looks almost like it was cut into here
38:18And then a little bit rough on the edges
38:19So it looks a bit rushed
38:21I want that cookie, brown butter
38:23Can we try the gingerbread first?
38:25Okay
38:29Oh, it's really good
38:30It's a well-crafted gingerbread
38:32It's chocolate forward
38:34Beautiful cookie
38:35Thank you
38:36Okay, brown butter cookie
38:37There we go
38:39It's nutty
38:41It's bursting
38:42That's very nice
38:43Just a little bit more finesse on the outside
38:45Yes
38:49Tamara, this is so colorful and beautiful
38:52I can see clearly the jelly bean raw in St. John's
38:55There's so much technique and there's one glaring thing
38:59I was going to try to glue it back together
39:01And then I thought this is kind of what you'll look like at the end of Mardi Gras on George Street
39:05A little too much rum?
39:06You know
39:07On a bar fight?
39:08Yes, it's a downtown scene for sure
39:12Okay, shortbread here
39:13Shortbread here
39:14The mass needed
39:15Just a tiny bit more cooking time
39:17Great
39:18Hey, should we taste the next one?
39:22Tahini adds this nuttiness, so really nice
39:25Just a little bit baking time
39:30Wow, Joe
39:32You are taking us right to real
39:34It looks so realistic like I can feel I could grab it and wear it and go party
39:40Yes
39:41All night
39:43We've got that shortbread crust and that beigino
39:47Beautiful texture, crumbly, very buttery
39:50And beigino is my new friend
39:52Thank you
39:53All right, the mango
39:56It's bright and fresh and lots of delicious mango flavor
39:59Oh great, thank you
40:03Stunning
40:04Absolutely stunning
40:07There's just so much texture
40:08There's so many colors
40:10There's so many layers
40:12It's amazing
40:13Thank you
40:14You've even managed to have some sandwich cookies in here
40:17Yes
40:18Look at that, we've got that nice jackfruit filling there
40:23The jackfruit and the pineapple together are just really bright and fresh
40:28Okay
40:29He's going to lose his ear
40:30That ketchup mayonnaise cookie takes me where I want to spend the rest of my life
40:38It does remind you of gingerbread
40:40But that journey is much more beautiful, works so well
40:44Way to go Dominic, good job
40:45So when you think of carnivals you think decadence, you think fun, did the bakers bring that to the tent?
41:00Oh, absolutely
41:01Absolutely
41:02It was really over the top
41:03I think we came in today thinking that Margaret was just a nose ahead of everyone
41:08But Joe and Zoe just came in with such incredible showstoppers
41:13And Dominic's showstopper was like wow, you know, speechless
41:18And I think that Dominic's ketchup mayonnaise cookie was my favorite
41:21Then we had Jennifer, such a unique approach of cookie making
41:25I'm still not sure if I love the cookie itself
41:27But what I do love is she took big risks
41:30Who perhaps fell a little bit short?
41:33Covey nailed both of his cookies
41:35However, his presentation was a bit restrained
41:37When we look at Tamara, she had some issues with the baking in both of her cookies
41:42It's gonna be a tough call
41:50Bakers, you have taken us on a rollercoaster of flavors
41:53And one person will be the king or queen of carnival
41:58This week's star baker is...
42:05Dominic, congratulations
42:07Congratulations
42:16Unfortunately, that also means that one baker will be leaving the tent
42:22I'm very sorry to say the person going home is...
42:32Tamara
42:34We'll miss ya
42:37What are we gonna do for fun now?
42:40I am gonna miss the tent
42:42Getting to know these other bakers has been fantastic
42:46I'm gonna go home and I'm gonna be spoiled by my husband
42:51I'm not lifting a finger for a few days, at least
42:54Star baker! What a good!
42:58I am so shocked
43:00I'm super proud that I'm going to move on to week 4
43:04With the star baker title
43:07Great show stopper, my friend
43:09That was super good
43:10Now I get to tell people to call me star baker for the rest of my life
43:13Thank you!
43:17Next time...
43:19Things get sticky
43:21For the first ever maple week
43:23I don't know about this
43:24Let's do it!
43:25Getting dirty
43:26I'm gonna pour on perfection
43:27My god that flavour
43:28I'm in heaven
43:29And whose bakes
43:30It's just not smooth
43:32Will get stuck
43:33Sticky little guys
43:34No drinking on the job
43:35Oh, what type of job is that?
43:38Was that?
43:39was that?
43:55is that was that?
43:58Got a good job
44:01Wow
44:03you
44:04yeah
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