- 2 months ago
The.Great.Canadian.Baking.Show.(2025).S09E03.Carnival.Week
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00:00Step right up, step right up, we got whack-a-mole, ring-toss, dunk-tank, tie-in!
00:07Okay, Alan, what are you doing?
00:09Oh, you didn't get the email. It's carnival week.
00:11Oh, yeah, no duh. That's what all this is. I'm dressed for Mardi Gras.
00:15Oh, it's that carnival. Or is it this carnival?
00:21It's both carnivals! Fun!
00:24Will you be speaking like this forever?
00:28Lamps, cheese, butterflies taste in defeat!
00:31Oh, well, I guess we're the same now.
00:36Last time, Red made its triumphant return.
00:40Ta-da!
00:41For some, it was a rise to glory.
00:44I am stunned.
00:46For others, a tumble into turmoil.
00:48How many minutes are left?
00:50Joe proved she was on a roll.
00:52Thank you so much.
00:54While Shanika's dreams...
00:55Not soft, not supple.
00:57Crumbled.
00:58Oh, merci.
01:01Now...
01:02Yeah!
01:03We're going to the carnival.
01:04Hanging off the wire like a trapeze artist.
01:06And the bakers have a lot to juggle.
01:09Chaos!
01:10Swirling signatures.
01:12Welcome to the great Canadian frying show.
01:15Colorful technicals.
01:16Trust your instincts. That's what it's all about, right?
01:18Yeah!
01:19Yeah!
01:20Yeah!
01:21And spectacular showstoppers.
01:22We're going show-go.
01:24That are dressed to impress.
01:26I hear my wife saying less is more.
01:28So, maybe a little bit more.
01:30Are you happy?
01:31I couldn't be happier.
01:32It's week three.
01:33That's six.
01:34Three.
01:35Woo-hoo!
01:36I have been baking for a very long time. Decades.
01:38But getting in the tent, it's like I'm a new person. Like, the whole baking experience
01:41is new.
01:42We forgot how to tie.
01:43It's carnival week.
01:45I love carnivals.
01:46They're fun.
01:47Yeah!
01:48I'm so blue!
01:49I didn't know.
01:50We have to have them.
01:51It's uh, and you're damn fed.
01:52I never knew that.
01:53It's sooo even.
01:54It seems a little dormquila.
01:55I do.
01:56Oh, my God doesn't know.
01:57People never know!
01:59Yeah?
02:00It's old to Betty Street people.
02:01Can you hear her?
02:02Yeah?
02:03My God!
02:04So, I love you mutual faith!
02:06eday, Next we'll need giver!
02:07I got a box.
02:08You ever?
02:09Oh, not?
02:10More?
02:11Yes, my God.
02:12they're colorful. I'm pumped. Bakers, get ready for a spectacle of the senses, a whirlwind of wonder,
02:19a joyful jamboree. It's our first ever carnival week. The festivities begin with the staple of
02:26every fair and carnival, fried dough. And hit them with examples. Funnel cake, donuts, churros.
02:34Today you'll pick your favorite fried treat and personalize it with exciting flavors and garnishes.
02:40You have two hours on the clock to make eight servings. On your marks. Get set, bake.
02:48It's carnival week. It reminds us all I think of our childhood, so it's quite nostalgic.
02:54Are we going to go to a carnival today with some of your bakes? Oh yeah, for sure. It's a rollercoaster
02:58ride. We're just starting, you know. Click, click, click, click. Exactly. This is our first carnival week
03:04and we are overwhelmed with excitement. It's all about creativity, personality,
03:09and color, so it cannot be boring all dough. Whoa!
03:17If you can fry it, you can do it. We want to be amazed and astonished at the baker who has
03:23creative and unique interpretations of fun carnival treats. This week I'm going big. Very ambitious,
03:29presentation flavors, all the above. Ryan will go big with churro cones filled with chocolate creme
03:38diplomat, raspberries, and toasted meringue. I've got my churro batter slowly melting here. I wish it was
03:45melting a little quickly, quicklier, quick, quicker, quicker. When choosing their dough. I'm making fried
03:52apple pies. We're going to the fair. The bakers have a world of carnivals to pick from. So this is a West
03:58Indian thing called fat karma. It just reminds me of being in Trinidad growing up. Today I'll be making
04:04Korean corn dog inspired mochi donuts. I added a little bit of instant noodle powder and I find
04:10that it adds like an extra depth of umami. It just came to me yesterday when I was eating instant
04:14noodles. That's what that's all I've been surviving off of. Jennifer isn't clowning around with her
04:20cheese and hot dog stuffed mochi rings inspired by the Korean corn dog. I love to go get it with my
04:26sister um as like a late night snack. So that's what's inspired it. Each unique dough. I'm making mochi
04:36donuts. You got to handle the dough very very specifically at the beginning. Requires its own
04:41unique preparation. It's getting all fluffy. I'm making toutons which is Newfoundland's sweet bread.
04:48Toutons are generally fried in a pan with butter. I've never had them deep fried before so I hope I
04:54don't have a disaster. Tamara brings the carnival east with orange and ginger toutons decorated with
05:01a rum royal icing. In it goes and if it over proofs I'll punch it down and I'll deep fry it. Anything deep
05:08fried is usually good. You could deep fry a cat turd and it would probably taste good.
05:13Oof.
05:17L'entregue, lemon juice, butter. This is my lemon glaze that I'm making. This bake has to be bright.
05:24It has to be flavorful. Fried dough is the perfect vehicle for bold flavors. Maximize the flavor.
05:31That's the plan. So the bakers are going all out with fillings and toppings. A freeze-dried raspberry
05:39chocolate diplomat with toasted walnuts. Yeah. Going big today like I said. I'm making my peach filling,
05:47saving some time. I came up with this. Dominic is frying up spicy peach hand pies topped with an amaretto glaze.
05:56It has a kick. Certainly has a kick. Ah yes. My arch nemesis. The plastic wrap.
06:06I've got my chocolate cream and it's got to be cooled before you start whipping it up. I am making a
06:12molasses caramel. Molasses goes hand in hand with touts. These are my sesame seeds which will be in
06:19the glaze on top of my donuts. For fun, Mardi Gras colors. Now I've got to make some purple.
06:24Margaret's colorful sesame seeds and hard caramel glaze will top her Noong Kong, a doughnut from
06:32Cambodia. So you're using a dutch oven? Yes, I'm the old-fashioned one here. Because that's what I work
06:38with at home. You trust your instincts. That's what it's all about, right? Yeah. I discovered oil in the
06:47tent. We're gonna be rich. 45 minutes. It's vegetable oil. No, that's still good. That's still
06:54good. Now I'm actually rolling out the doughnuts. This is the fun part. I'm so excited. I can't wait
07:01to eat one. It's good actually. I'm shaping them as round balls just because I think the decorations
07:08work better. Normally these are shaped like large fingers. Infused with cardamom and ginger,
07:15Covey's Fat Korma will have a ruby chocolate glaze and a non-traditional shape. I did run it by my mother,
07:21so I'm just gonna refer all emails to the boss. I'm gonna stuff it with cheese and sausage and
07:29then pipe another layer of batter on top. I don't know what's the smartest way, but that's the only
07:33way I figured out how to make them stuffed. Fillings need a perfect seal. Eventually it'll look like
07:39peaches. Or they could explode in the fryer. It's very important that the filling stays inside the pie.
07:45It's quite crucial. Be a good pie. Do not explode. With her cinnamon apple hand pies,
07:52Jo aims to take the judges to an English country fair. First one in the fryer. The level of stress
07:59and excitement is really quite ridiculous. Welcome to the great Canadian frying show.
08:05I'm pretty familiar with frying. My dad used to fry everything. He still does. He shouldn't.
08:16He's so stubborn. Zoe's fried lemon mochi balls will be topped with colorful cereal and toasted meringue.
08:25Be confident with the oil. Don't be afraid of it. The minute you're afraid of using hot oil is the
08:30minute that you burn yourself. They're a little bit misshapen. If they touch each other, they stick
08:38together really badly. So far I haven't deep fried any of my fingertips. So far. I think this is the
08:45hardest part of the bake here. That's a disaster. For some reason our batter is slipping out of the
08:51cone. I'm going to try one more, see what happens. It looks very good. Yay!
08:58I'm hearing some sizzling sounds. Might mean that one of them burst open. It's like a symphony.
09:04You can hear it. Yeah, not really. I don't want to hear that sound. No, no, no.
09:09Looks good actually. We are back on track. Back in the game. Back at the fair.
09:17I have to get all of these cooked, cooled, glazed and decorated.
09:23I'm running out of time.
09:24Bakers, you have ten minutes left. Oh my goodness.
09:29Time is going faster than I thought it would because it's the tent.
09:32Whee!
09:34Newfoundland rum.
09:37I'm making rice paper flours. Whatever they do, they do. You can't control them.
09:43I'm coating my pies with peach glaze and amaretto. Add a bit of sanding sugar to the little fuzz.
09:50To the wire today. Hanging off the wire like a trapeze artist.
09:53Isn't that so cute? If only it was that easy to get a beautiful tan.
09:57Right? Yes.
09:59This tempered chocolate may not cool in time.
10:01Bakers, you're down to your last two minutes.
10:03Hot.
10:06Hot.
10:08Chaos.
10:09You're going on a stick now.
10:10I'm trying to do little hearts. They need to set really quickly.
10:14Oh.
10:16Oh, it's tight. It's tight.
10:17Just getting ready for the photo finish.
10:21You're beautiful.
10:22Hi-ya.
10:24Five, four, three, two, one.
10:29You're done, Bakers. Hands off your fried doughs.
10:33Oh, my gosh.
10:37The judges step right up to taste the Bakers' fried carnival treats.
10:42It's so playful and welcoming.
10:44Wow.
10:45How much to play?
10:48Oh, I actually can't believe that they were hanging on there because look at how, like,
10:52soft and delicate they are.
10:56It is exactly like Korean corn dog. Sweet, salty, and a bit sour.
11:06Wow, the peach. It's so clear. The details that you've created just to give us that effect.
11:13Really, really good.
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.
11:23You'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.
11:32Very colorful. Something you will be expecting to see at a carnival.
11:37It's just amazing how even your glaze is. Makes you just want to take a bite.
11:42Fried to perfection.
11:46And I love the lemon on the outside. I think I would have loved to have seen you adding something
11:51else in that center there.
11:56It's the British Country Fair. I 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. The glaze looks nice. Very shiny, but in some, it looks a bit thicker.
12:09Mm-hmm.
12:10Their filling is great. One part that's cooked apple compote, but then you fold in raw apple inside,
12:16so you have a nice contrast. There is a lot of work here, and to do it that well in two hours,
12:21kudos to you.
12:22Yes.
12:25That looks so alive and vibrant.
12:28Oh, the fact that you have colored the sesame seeds, it works so well.
12:34The aroma of the sesame. Mmm. It's intoxicating.
12:38Lovely chewiness on the dough. Look at this elasticity. And caramel done perfectly.
12:45It's the ultimate fun food.
12:51What does it say?
12:52Have it outin' or do it outin'.
12:54Love it. I love it.
12:55A bit inconsistent in the shape of a heart, but I love the shine on your glaze.
13:02I love that the bread's not too sweet. These little bits of fruit. I really like that.
13:06I like that glaze.
13:10Just a glaze on its own. It's very tasty. I like that pop of rum.
13:13I put a lot of rum in it.
13:14Yeah.
13:14Just for you.
13:18What a beautiful display.
13:20Wow.
13:21The chocolate is not tempered, but there is a nice aroma of cardamom. Makes it very fresh.
13:27Beautiful 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.
13:39These are so much fun.
13:42This is a very hard shape to keep, and the frying looks very even.
13:45Amazing control.
13:47Your chocolate creme diplomat is so light, and I love that toasty flavor to the buttercream.
13:56You took a risk here, and it paid off.
13:58Awesome.
13:59Crushed it.
14:00Couple 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.
14:11The competition is heating up.
14:17Hello, bakers. When you think of carnival, you think fun. When you think of the technical, you think
14:25help. They're different.
14:28Okay, so bye-bye.
14:30Bye. Take care.
14:31Bye-bye-bye.
14:34For your technical, you'll be making the star of the Maltese carnival season, the preñolata.
14:39And bake. Just kidding. Just kidding. We will give you more information.
14:50The preñolata is made out of sponge and butter cookies that are crumbled and combined with buttercream
14:55and pine nuts to form a dome. The dome is then coated with torched meringue and decorated with
15:01glassy cherries and chocolate drizzle. Bakers, you have two hours and 15 minutes. On your marks.
15:06Get set. And for real this time. Bake.
15:14Okay. Five pages.
15:15A piñolata. I don't know if I'm saying that correctly, but never heard of it, never seen it,
15:20so it's going to be good. Do you think you have the time for it?
15:23Probably not. That would be my guess.
15:26Bruno, I knew you'd bring something creative and interesting to Carnival Week.
15:30It's a fun and unusual dessert.
15:32And there's so much going on on the outside. I mean, look at these glassy cherries, the apricots,
15:38almonds and pistachios.
15:40And there is even more surprise inside.
15:44Wow. It looks almost like a terrazzo 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.
16:07What a great challenge to give them for Carnival Week. It's rich, it's packed with flavours and just so colourful.
16:14Oh my gosh. Cake, cookies, meringue. There's everything in here. Everything.
16:24With 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.
16:34Orange zest.
16:36I love citrus and I love chocolate and I love nuts.
16:39So this is definitely up my street. How much zest do we want? They better taste the orange flavour in there.
16:50Okay. We're going to freeze it to make them easier to cut and then bake evenly.
16:55While the cookie dough chills, the bakers keep moving.
17:00Yeah, I think that's good. I'm making the lemon sponge cake now.
17:06I 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 because you don't want to deflate it,
17:14but you do have to get everything mixed well.
17:16It's very, very thin for this size pan, which is weird.
17:20Nice 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.
17:43And now you're going on high until you're fluffy.
17:46One first-class ticket for Malta, please, leaving in one hour, bakers!
17:53Seems to be okay, I guess.
17:56Feels a bit firm and dry to me.
17:58How's the cake looking?
17:59It looks amazing.
18:00We did it.
18:00Yeah.
18:01We finished it.
18:01We did.
18:02Thank you so much for your help.
18:04With cake out, cookies go in.
18:07Cookies?
18:08How long?
18:0812 minutes.
18:10And destruction begins.
18:12Yeah.
18:14I 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.
18:26That looks about half.
18:28Ugh, gonna make a mess.
18:31There's like 1700 ingredients in this cake.
18:34Four different kinds of nuts, dried apricots.
18:37Are these even real cherries?
18:39How do they get so green?
18:43Beautiful, beautiful.
18:45Hello.
18:45So it says they want the cookies to still be large chunks so they don't want you to break them up too much.
18:52We don't have time now to be pretty.
18:55Pieces should be big enough not to get lost in the mix.
18:58So weird.
19:00I think I need to add some more buttercream maybe.
19:02We're gonna fill this bowl with it and then freeze it so that it becomes like a nice dome for us to be able to decorate with meringue.
19:09Wow, that actually all fit in there.
19:10That's crazy.
19:12Did 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.
19:20Oh, it's heavy.
19:24Okay.
19:26Keep chilling and I will too.
19:2730 minutes left.
19:28Jesus.
19:30This is an Italian meringue.
19:32The one I hate the most because it's so finicky.
19:35I'm starting to panic.
19:39Come on, come on, come on.
19:40I just see a lot of solids on top.
19:44We're abandoning this one.
19:46I think I screwed that one up.
19:49You want to make sure you're pouring it nice and slowly.
19:51Otherwise, it will start to get clumpy and lumpy.
19:53slowly.
19:55Slowly.
19:57Patience.
19:58Something I have very little of.
20:01Oh, 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.
20:11I'm trying to get this cake out of the bowl intact.
20:19She's dense.
20:20Big boy.
20:22I 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.
20:32Almonds, almonds, almonds.
20:34Where's my almonds?
20:36So many almonds.
20:38This is my hack to get the things on the side.
20:41Chalk pistachios.
20:43Diced apricots.
20:44This is complicated stuff.
20:47Bakers, you have one minute left.
20:51Okay.
20:51Holy cow.
20:52Do we have a torch thing?
20:55Ooh.
20:56I'm going to burn it.
20:57I am going insane.
21:01I got this.
21:02Oh, I don't want to add chocolate.
21:03Oh, I'm not so sure about this.
21:10Five, four, three, two, one.
21:14You're done, Bakers.
21:15Great job.
21:19Oh, yeah, baby.
21:21Please bring your piña latas 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, and orange, lemon, and amaretto flavor.
21:36Our first baker.
21:38Beautiful 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.
21:52All right, moving to baker number two.
21:54Very clean work.
21:56The meringue is nicely toasted.
21:59I would like to see more marbling.
22:01They've definitely crumbled their cookies too much.
22:04It tastes very mealy, and it's not enough amaretto.
22:08Moving to our third baker.
22:09Beautiful dome shape.
22:11The meringue could be a bit more toasted.
22:13There's a lot of cookie on the bottom, but none at the top.
22:15This baker has struggled a little bit how to mix it together.
22:22Cookies 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.
22:47The overall shape was there.
22:48It's just they've changed it by putting that pool of chocolate.
22:51It flattens it out.
22:54Very good amaretto flavor.
22:56Supported a nice orange kick.
22:58A really nice meringue.
23:01Moving to baker number six.
23:02Beautiful swirl on the meringue.
23:07It's a pretty good marbling.
23:09Definitely a good amount of amaretto flavor.
23:12Good kick of lemon.
23:16Moving to our seventh baker.
23:17Looks 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.
23:24The flavors come together quite nicely on this one.
23:29Finally to our last baker.
23:32Beautiful shape.
23:33Yeah, a lot of volume here.
23:35That's great marbling.
23:36I'm definitely getting the orange coming through here.
23:41And the amaretto is present, but not strong enough.
23:45The judges will now rank the preñolatas from bottom to top.
23:49That's some nice flavors.
23:50The cookies were underbaked and it lacked cohesion.
23:59In seventh place, Tamara, multiple elements needed more work.
24:07In sixth is Joe.
24:09Fifth is Dominic.
24:11Ryan is in fourth.
24:12And Zoe is third.
24:13In second place, who is this?
24:19Jennifer.
24:20Excellent marbling.
24:22You can amp up the flavors.
24:24And in first place, Margaret.
24:32I got the number one in the technical, which really surprised me.
24:35Well done.
24:36It just gave me a good little boost inside.
24:40I definitely made a couple of mistakes.
24:42I'll have to regroup and get ready for tomorrow.
24:52So it's our first ever carnival week and what a ride so far.
24:56We're having a lot of fun, huh?
24:57And 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
25:05and 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?
25:19Well, in the signature, Tamara's was very tasty.
25:23But on the visual side, she needs some improvement.
25:26And of course, Covey was last on the technical.
25:28Today is a real opportunity for them to stand out and step it up.
25:36Good morning, bakers.
25:37Around 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.
25:48For your showstopper challenge, you will design a cookie carnival mask.
25:53Taking inspiration from any carnival or festival, we want you to make a colorful mask of cookies
25:59that looks and tastes incredible.
26:01Bakers, it's time to get wild.
26:03But not buck wild, all right?
26:04I got aunties watching this show.
26:06You have four hours on the clock.
26:08On your mark.
26:08Get set.
26:09Bake!
26:12Oh.
26:13Easy.
26:14It is carnival showstopper day, which is so exciting.
26:16Lots 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.
26:25But 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.
26:33Pretty good.
26:34In order for these masks to work, the bakers need to make sure they bake their cookies properly
26:40and work with real precision to achieve their overall design.
26:45I'm making a German flushing mask.
26:47They're kind of ugly faces to scare away the spirits of winter.
26:50I'm doing Rio Carnival.
26:51We're going showgirl.
26:54I'm doing a peacock mask.
26:55Peacocks are very common in our culture.
26:58So just trying to get the bake started so I can dedicate most of the time to decorating.
27:04Covey's chocolate gingerbread and brown butter biscuit peacock mask also evokes a sweet family memory.
27:10When we were in Victoria, we came across the peacocks that just wander around.
27:15And my daughter chased after them screaming, peacock, peacock, the entire time.
27:20Well, as soon as this mask is done, I'll run after you chasing you screaming, peacock, peacock.
27:25How about that?
27:26That'll be fun.
27:30Bakers start by building their base.
27:32It's crucial to get the base right because we're going to build everything on top of this.
27:37I'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 flavor.
27:44The flavor is savory.
27:45Meat floss and seaweed.
27:47It's an interesting texture and it's got a good umami flavor 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.
28:02It's such a flavor adventure.
28:04I'm very excited.
28:04Like this is something that is very close to my culture.
28:06So I do want to make it the best I can.
28:09Fantastic.
28:09Working 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.
28:25Open your eyes.
28:26Wake up.
28:27The head of my mask.
28:29It's got to be really terrifying.
28:31There'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.
28:40Dominic 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.
28:50It's ketchup manis.
28:51It's a sweet soy sauce reduction.
28:53That's a bit like molasses but it's soy.
28:56It's got a very nice umami to it.
28:58Intriguing.
29:00Wow.
29:01I got to go in the oven.
29:04Smells so good.
29:06What is next?
29:07Probably baking my other cookies.
29:09Yeah.
29:15This is the blueberry pinwheel dough.
29:16Nice and blue.
29:18Gonna be tasty.
29:19My wife loves it.
29:20Hopefully the judges love it.
29:21The second cookie should bring complimentary flavor.
29:24Flex of toasted coconut.
29:25It's beautiful.
29:27Triple citrus.
29:28Lots of zest.
29:29And intriguing detail to their carnival masks.
29:32This part is the eye part.
29:34It's gonna be the hair.
29:35It's gonna be the hair.
29:35Orange, yellow, purple, purple, purple.
29:39Whoa, yeah, that's purple.
29:40Tamara's anise and tahini shortbreads will showcase Jelly Bean Row, the famously colorful
29:48houses of downtown St. John's, Newfoundland.
29:51I have a jelly bean house, but not a jelly bean color.
29:54They're bright and vibrant.
29:56My house is black, like my outfit.
30:01Fakers, you have two hours left.
30:04All right, maybe cookies should come out.
30:06That was a close one.
30:10Margaret, that looks like someone I dated.
30:13After you finished with them.
30:17Oh, Margaret.
30:20Margaret is celebrating German carnival with a scary but dapper mask made of Lebkuchen,
30:25a German gingerbread, and citrus butter cookies.
30:28I'm making polka dot fabric for his bow tie.
30:32It'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.
30:56Apologies, everybody.
30:59Sorry, sorry, sorry.
31:02Joe's pineapple stained glass cookies and mango crinkle cookies
31:05will transform into a Rio showgirl inspired by her ex-husband's Brazilian wife.
31:11Ex-husband's current.
31:13So just give me a mini family map here.
31:15Okay, so me and Fatty were married.
31:17We had Lily and Jasmine.
31:19Then me and Fatty separated.
31:21I'm married to Flo.
31:22I had Margot and JJ.
31:24Fatty married Robbie.
31:26Robbie had Nora.
31:28We do birthdays and everything together.
31:29What a lovely way to keep the family unit a unit in this fun, new, modern way.
31:35Exactly, yeah.
31:39Going in.
31:43While the final cookies bake, the bakers find ways to jam in more flavor.
31:49I'm making a 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.
32:20Zoe's Caribbean Festival Mask, made of coconut lime and lemon thyme sugar cookies,
32:25will don wafer paper feathers and isomalt gems.
32:29Welcome to my gem store.
32:30These are my isomalt gems.
32:32So satisfying.
32:38Oh yeah, a little bit wonky, just like the houses downtown.
32:42Bakers, you have one hour left.
32:46I have to start decorating.
32:48The devil is in the details.
32:50There's the devil.
32:50The details are coming.
32:54Beautiful.
32:55I'm molding my mask out of the beijinho.
32:58It's condensed milk.
32:59There's some butter, clove and coconut.
33:01Playing with my food.
33:04I feel like a graffiti artist right here.
33:06Gold.
33:07It's a luster dust.
33:08It's a banging cookie, let me tell you.
33:12But it's not enough.
33:13It's not enough for me.
33:14It's gotta be.
33:17Ryan goes for perfection with his jester mask,
33:20made of spicy chocolate gingerbread and jam-filled blueberry pinwheel cookies.
33:26Doing some royal icing flooding right now.
33:28I thought this decorating part would be a lot more fun.
33:32No, I'm kidding.
33:33It's good.
33:33It's fun.
33:34Flooding is so much fun.
33:36Hi.
33:39Wow.
33:40Look at all that gold leaf.
33:42She has the 24 karat gold mask.
33:45We're going for wow factor.
33:53Never heard the tent so quiet.
33:55Very intense.
33:56You all right?
34:05I dropped the mask.
34:07Oh lord.
34:09I don't even know where it goes.
34:13The masquerade starts in 15 minutes, bakers.
34:16I'm so stressed.
34:18I don't have enough time.
34:19First stage of the engineering.
34:22Have to move quickly.
34:23Otherwise, the caramel hardens.
34:25So this goes like this.
34:26Whoo!
34:28Ah!
34:31Thank god that worked.
34:32There are so many little details.
34:34I can't even think about them all.
34:35Ah!
34:37Oh god.
34:39Making a mess.
34:40I hear my wife saying less is more.
34:43So maybe a little bit more.
34:45I think the feathers are coming off.
34:46Get in there.
34:48We're not going to cover up our mistakes.
34:51We'll enhance them.
34:53One minute left.
34:55Free.
34:56Now it's coming down to the crunch.
34:58Oh no.
35:01Ah, choices.
35:04Okay.
35:08Coming in hot.
35:09It's not sticking.
35:11Okay.
35:12Ooh.
35:1310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
35:22You're done, bakers.
35:23Great job.
35:25Excellent work.
35:27Holy.
35:37Now, Bruno and Kyla will peek behind the baker's masks.
35:43Margaret, I can't believe you were able to create this in a cookie.
35:47Looks like it's made of wood.
35:49Yeah.
35:50Yeah.
35:50Like, it looks carved, doesn't it?
35:52A lot of small details that are meant to scare kids.
35:57Unfortunately, he did break.
35:59He came apart.
36:09Looks like it's really nicely baked all around.
36:11I do appreciate a good lepkuren cookie.
36:14Because my grandfather was from Germany.
36:15Ah.
36:16And he takes exactly the same.
36:18That's a high compliment.
36:19Now we have the three citrus cookie.
36:23I think it could have handled a little bit more cooking time.
36:26More obviously.
36:27Okay.
36:30Your flooding is flawless.
36:33It's layer upon layer, literally, of skill and talent.
36:38So this one will be the lemon and thyme.
36:41They're beautiful golden brown.
36:43The herbaceous of the thyme and the citrus works very well together.
36:47Okay.
36:48So now we have coconut and lime.
36:54Beautiful crunch.
36:55Great flavor of coconut.
36:57Not too sweet.
36:58This is a stunning display of your talent.
37:01Great job.
37:04Wow.
37:05Ryan, that is very impressive.
37:06You're showing us flooding.
37:08You're showing us really strong piping skills and creative use of cookies here.
37:14Beautiful flavor of blueberries.
37:16It's like grandma used to make.
37:19Fruit first, a little sugar after.
37:22And this is the chocolate cayenne gingerbread.
37:25Yes.
37:26That kind of spice makes you sweat a little.
37:31But it's a good heat.
37:37The lion dance.
37:38It's so graphic.
37:39You 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.
37:49It tastes like a scallion pancake.
37:53All right.
37:53And then the pork floss.
37:56It makes you think.
37:58I'm struggling for what to say about it.
38:01But it's clear to say that it is baked properly.
38:03And we can distinctly taste seaweed and pork floss.
38:10Covey, your mask has this antique look to it.
38:14But in the marzipan itself, it looks almost like it was cut into here.
38:18And then a little bit rough on the edges.
38:20So it looks a bit rushed.
38:21I want that cookie.
38:22Brown butter.
38:23Can we try the gingerbread first?
38:24Okay.
38:29Oh, it's really good.
38:30It's a well-crafted gingerbread.
38:32It's chocolate forward.
38:34Beautiful cookie.
38:35Okay.
38:36Brown butter cookie.
38:37There we go.
38:37It's nutty.
38:41It's bursting.
38:42That's very nice.
38:43Just a little bit more finesse on the outside.
38:45Yes.
38:48Tamara, this is so colorful and beautiful.
38:52I can see clearly the jelly bean raw in St. John's.
38:56There's so much technique, and there's one glaring thing.
38:59I was going to try to glue it back together, and then I thought, this is kind of what you'll
39:03look like at the end of the Mardi Gras on George Street.
39:05A little too much rum?
39:06You know.
39:07On a bar fight?
39:08Yes.
39:08It's a downtown scene for sure.
39:12Okay.
39:13Shortbread here.
39:14The mass needed.
39:15Just a tiny bit more cooking time.
39:17Right.
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, you are taking us right to real.
39:35It looks so realistic, like I can feel I could grab it and wear it and go party all night.
39:43We've got that shortbread crust and that beijinho.
39:47Beautiful texture, crumbly, very buttery, and beijinho is my new friends.
39:53All right, the mango.
39:56It's bright and fresh and lots of delicious mango flavor.
39:59Oh, great.
40:03Stunning.
40:04Absolutely stunning.
40:07There's just so much texture.
40:08There's so many colors.
40:11There's so many layers.
40:12It's amazing.
40:14You've even managed to have some sandwich cookies in here.
40:18Look at that.
40:18We've got that nice jackfruit filling there.
40:23The jackfruit and the pineapple together are just really bright and fresh.
40:27Okay.
40:29He's going to lose his ear.
40:33That ketchup mayonnaise cookie takes me where I want to spend the rest of my life.
40:38It does remind you of gingerbread, but that journey is much more beautiful, works so well.
40:44Well, just about.
40:50Way to go, Dominic.
40:51Good job.
40:52So when you think of carnivals, you think decadence.
40:57You think fun.
40:58Did the bakers bring that to the tent?
41:01Oh, absolutely.
41:02It was really over the top.
41:04I 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.
41:14And Dominic's showstopper was like, wow, you know, speechless.
41:18And I think that Dominic's ketchup mayonnaise cookie was my favorite.
41:22Then we had Jennifer, such a unique approach of cookie making.
41:25I'm still not sure if I love the cookie itself, but 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.
41:38When we look at Tamara, she had some issues with the baking in both of her cookies.
41:43It's going to be a tough call.
41:51Bakers, you have taken us on a roller coaster of flavors,
41:54and one person will be the king or queen of carnival.
41:59This week's star baker is...
42:06Dominic.
42:07Congratulations.
42:17Unfortunately, that also means that one baker will be leaving the tent.
42:23I'm very sorry to say the person going home is...
42:27Tamara, we'll miss you.
42:38What are we going to do for fun now?
42:39I am going to miss the tent.
42:42Getting to know these other bakers has been fantastic.
42:47I'm going to go home, and I'm going to be spoiled by my husband.
42:51I'm not lifting a finger for a few days, at least.
42:55Star Baker!
42:56What a good!
42:57I am so shocked.
43:00I'm super proud that I'm going to move on to week four with a star baker title.
43:06Great showstopper, my friend.
43:08That was super good.
43:10Now I get to tell people to call me star baker for the rest of my life.
43:14Next time, things get sticky for the first ever maple week.
43:22I don't know about this.
43:24Let's do it.
43:25Getting dirty.
43:25Who will pour on perfection?
43:27My god, that flavor of I'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.
43:36Oh, what type of job is that?
43:55One, Chongqing!
44:06Lot me.
44:08There's a health home.
44:08Just drink.
44:09Let's do it.
44:09Let's do everything.
44:10Let's do it.
44:10Let's do it really.
44:10Well, right back in excellent day, Tom Cole.
44:12Let's do it.
44:13Let's do it.
44:15Just change a way home as a businesswoman.
44:17And I try to get ficou.
44:18And I try to get my name now.
44:20Well, I really, just besides.
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