The Great Canadian Baking Show Season 9 Episode 3
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Short filmTranscript
00:00Butterfly stays with her feet!
00:01Oh, well I guess we're the same now.
00:06Last time,
00:07Go East!
00:08Red made its triumphant return.
00:10Ta-da!
00:11For some, it was a rise to glory.
00:14I am stunned.
00:16For others,
00:16a tumble into turmoil.
00:18How many minutes are left?
00:20Jo proved she was on a roll.
00:22Thank you so much.
00:24While Shanika's dreams,
00:25not soft, not soft, but crumbled.
00:27Oh, merci.
00:30Boop!
00:31Now,
00:32Yeah!
00:33we're going to the carnival.
00:34Hanging off the wire like a trapeze artist.
00:36And the bakers have a lot to juggle.
00:39Ah!
00:40Chaos!
00:41Swirling signatures.
00:42Welcome to the great Canadian frying show.
00:45Colorful technicals.
00:46Trust your instincts.
00:47That's what it's all about, right?
00:49Yeah!
00:49Yeah!
00:50And spectacular showstoppers.
00:52We're going show-go.
00:54That are dressed to impress.
00:55I hear my wife saying less is more.
00:57So,
00:59give me a little bit more.
01:04Are you happy?
01:22I couldn't be happier.
01:24It's week three.
01:25That's six.
01:26Three.
01:27Woohoo!
01:28I have been baking for a very long time.
01:31Decades.
01:32But getting in the tent,
01:33it's like I'm a new person.
01:34Like, the whole baking experience is new.
01:37Forgot how to tie.
01:39It's carnival week.
01:40I love carnivals.
01:41They're fun.
01:42They're colorful.
01:43I'm pumped.
01:43Bakers, get ready for a spectacle of the senses.
01:48A whirlwind of wonder.
01:50A joyful jamboree.
01:51It's our first ever carnival week.
01:54The festivities begin with the staple of every fair and carnival,
01:58fried dough.
01:59And hit them with examples.
02:00Funnel cake.
02:01Mmm.
02:01Donut.
02:02Noice.
02:02Churros.
02:03Churros.
02:04Today, you'll pick your favorite fried treat
02:06and personalize it with exciting flavors and garnishes.
02:10You have two hours on the clock to make eight servings.
02:12On your marks.
02:13Get set.
02:14Bake.
02:18It's carnival week.
02:20It reminds us all, I think, of our childhood,
02:22so it's quite nostalgic.
02:24Are we going to go to a carnival today with some of your bakes?
02:27Oh, yeah, for sure.
02:27It's a roller coaster ride.
02:28Of course, you're starting.
02:29You know, when the...
02:30Click, click, click, click, click, click.
02:31Exactly.
02:32This is our first carnival week,
02:34and we are overwhelmed with excitement.
02:36It's all about creativity, personality, and color,
02:40so it cannot be boring all dough.
02:43Ah!
02:45Whoa!
02:47If you can fry it, you can do it.
02:49We want to be amazed and astonished at the baker
02:52who has creative and unique interpretations
02:55of fun carnival treats.
02:57This week, I am going big.
02:58Very ambitious.
03:01Presentation flavors, all the above.
03:04Ryan will go big with churro cones.
03:06Filled with chocolate creme diplomat,
03:09raspberries, and toasted meringue.
03:11I've got my churro batter slowly melting here.
03:15I wish it was melting a little quickly.
03:17Quicklier.
03:17Quick, quicker, quicker.
03:19When choosing their dough.
03:21I'm making fried apple pies.
03:22We're going to the fair.
03:24The bakers have a world of carnivals to pick from.
03:27So this is a West Indian thing called fat karma.
03:30It just reminds me of being intruded at growing up.
03:33Today, I'll be making Korean corn dog-inspired mochi doughnuts.
03:36I add a little bit of instant noodle powder,
03:39and I find that it adds like an extra depth of umami.
03:42It just came to me yesterday when I was eating instant noodles.
03:44That's what, that's all I've been surviving off of.
03:46Jennifer isn't clowning around with her cheese and hot dog stuffed mochi rings,
03:53inspired by the Korean corn dog.
03:55I love to go get it with my sister as like a late night snack.
03:59So that's what's inspired it.
04:01Oh.
04:02Each unique dough.
04:05I'm making mochi doughnuts.
04:07You gotta handle the dough very, very specifically at the beginning.
04:10Requires its own unique preparation.
04:12It's getting all fluffy.
04:14I'm making toutons, which is Newfoundland's sweet bread.
04:18Toutons are generally fried in a pan with butter.
04:21I've never had them deep fried before, so I hope I don't have a disaster.
04:26Tamara brings the carnival east with orange and ginger toutons,
04:30decorated with a rum royal icing.
04:33In it goes.
04:34And if it over-proofs, I'll punch it down and I'll deep fry it.
04:38Anything deep fried is usually good.
04:40You could deep fry a cat turd, and it would probably taste good.
04:44Oof.
04:47Montague lemon juice butter.
04:49This is my lemon glaze that I'm making.
04:52This bag has to be bright.
04:54It has to be flavorful.
04:56Fried dough is the perfect vehicle for bold flavors.
04:59We'll maximize the flavor.
05:02That's the plan.
05:03So the bakers are going all out with fillings and toppings.
05:07A freeze-dried raspberry chocolate diplomat with toasted walnuts.
05:12Yeah.
05:13Go and bake today, like I said.
05:15I'm making my peach filling, saving some time.
05:18I came up with this.
05:19Dominic is frying up spicy peach hand pies topped with an amaretto glaze.
05:27It has a kick.
05:28Certainly has a kick.
05:30Yes.
05:31My arch nemesis, the plastic wrap.
05:34I've got my chocolate cream, and it's got to be cooled before you start whipping it up.
05:41I am making a molasses caramel.
05:44Molasses goes hand in hand with toast.
05:47These are my sesame seeds, which will be in the glaze on top of my doughnuts.
05:50For fun, Mardi Gras colors.
05:53Now I've got to make some purple.
05:54Margaret's colorful sesame seeds and hard caramel glaze will top her Noong Kong, a donut from
06:02Cambodia.
06:04So you're using a Dutch oven?
06:05Yes, I'm the old-fashioned one here, because that's what I work with at home.
06:08You trust your instincts.
06:09That's what it's all about, right?
06:11Yeah.
06:11Yeah.
06:15And I discovered oil in the tent.
06:17We're going to be rich.
06:1845 minutes.
06:20It's vegetable oil.
06:22No, that's still good.
06:23It's still good.
06:25Now I'm actually rolling out the donuts.
06:27This is the fun part.
06:29I'm so excited.
06:30I can't wait to eat one.
06:31It's good, actually.
06:34I'm shaping them as round balls, just because I think the decorations work better.
06:39Normally, these are shaped like large fingers.
06:43Infused with cardamom and ginger, Covey's Fat Korma will have a ruby chocolate glaze and
06:48a non-traditional shape.
06:49I did run it by my mother, so I'm just going to refer all emails to the boss.
06:56I'm going to stuff it with cheese and sausage, and then pipe another layer of batter on top.
07:01I don't know if it's the smartest way, but that's the only way I figured out how to make
07:04them stuffed.
07:06Fillings need a perfect seal.
07:08Eventually, it'll look like peaches.
07:10Or they could explode in the fryer.
07:12It is very important that the filling stays inside the pie.
07:15It's quite crucial.
07:16Be a good pie.
07:18Do not explode.
07:20With her cinnamon apple hand pies, Jo aims to take the judges to an English country fair.
07:27First one in the fryer.
07:28The level of stress and excitement is really quite ridiculous.
07:32Welcome to the Great Canadian Frying Show.
07:39I'm pretty familiar with frying.
07:42My dad used to fry everything.
07:43He still does.
07:44He shouldn't.
07:46He's so stubborn.
07:48Zoe's fried lemon mochi balls will be topped with colorful cereal and toasted meringue.
07:53Be confident with the oil.
07:56Don't be afraid of it.
07:57The minute you're afraid of using hot oil is the minute that you burn yourself.
08:02Ooh, hot.
08:03They're a little bit misshapen.
08:05Ah!
08:06If they touch each other, they stick together really badly.
08:10So far, I haven't deep fried any of my fingertips.
08:13So far.
08:14I think this is the hardest part of the bake here.
08:18That's a disaster.
08:19For some reason, our batter is slipping out of the cone.
08:22I'm going to try one more, see what happens.
08:26It looks very good.
08:28Yay!
08:29I'm hearing some sizzling sounds.
08:31Might mean that one of them burst open.
08:33It's like a symphony.
08:35Can you hear it?
08:35Yeah, not really.
08:36I don't want to hear it.
08:37No, no, no.
08:39It's good, actually.
08:41We are back on track.
08:43Back in the game.
08:45Back at the fair.
08:47I have to get all of these cooks cooled, glazed, and decorated.
08:53I'm running out of time.
08:57Bakers, you have ten minutes left.
08:59Oh, my goodness.
09:00Time is going faster than I thought it would, because it's the tent.
09:03Whee!
09:06Nifal and rum.
09:08Ooh!
09:08I'm making rice paper flours.
09:11Whatever they do, they do.
09:13You can't control them.
09:14I'm coating my pies with peach glaze and amaretto.
09:17Add a bit of sanding sugar to the little fuzz.
09:20To the wire today.
09:21Hanging off the wire like a trapeze artist.
09:24They're so cute.
09:25If only it was that easy to get a beautiful tan.
09:27Right?
09:28Yes.
09:28This tempered chocolate may not cool in time.
09:31Bakers, you're down to your last two minutes.
09:35Hot.
09:38Chaos.
09:39You're going on a stick now.
09:41I'm trying to do little hearts.
09:42They need to set really quickly.
09:45Oh, it's tight to tight.
09:48Just getting ready for the photo finish.
09:51You're beautiful.
09:52Awesome.
09:53Hiya.
09:54Five, four, three, two, one.
09:59You're done, Bakers.
10:00Hands off your fried doughs.
10:03Oh, my gosh.
10:04Oh.
10:07The judges step right up to taste the Bakers' fried carnival treats.
10:12It's so playful and welcoming.
10:14Wow.
10:15How much to play?
10:18I actually can't believe that they were hanging on there,
10:21because look at how, like, soft and delicate they are.
10:26It is exactly like Korean corn dog.
10:30Sweet, salty, and a bit sour.
10:36Wow.
10:37The peach.
10:38It's so clear.
10:39The details that you've created just to give us that effect.
10:43Really, really good.
10:44Do you have a nice frying?
10:45Yeah.
10:46The fact that none of it is seeping out is very impressive
10:48because it's quite juicy on the inside.
10:51You're getting that warmth of the cayenne,
10:55and those peaches are just delicious.
10:57It's a great way to get your recommended daily dose of fruit.
11:00Yes.
11:02Very colorful.
11:04Something you will be expecting to see at the carnival.
11:07It's just amazing how even your glaze is.
11:11Makes you just want to take a bite.
11:15Fried to perfection.
11:16And I love the lemon on the outside.
11:18I think I would have loved to have seen you adding something else in that center there.
11:26It's the British country fair.
11:28I mean, I feel like you should be holding the basket for us.
11:31I should be.
11:32I should be.
11:33I like the double heart design.
11:35The glaze looks nice.
11:36Very shiny, but in some, it looks a bit thicker.
11:39Their filling is great.
11:42One part that's cooked apple compote,
11:44but then you fold in raw apple inside,
11:46so you have a nice contrast.
11:48There is a lot of work here,
11:49and to do it that well in two hours, kudos to you.
11:52Yes.
11:52That looks so alive and vibrant.
11:59Ah, the fact that you have colored the sesame seeds,
12:02it works so well.
12:04The aroma of the sesame,
12:06mmm, it's intoxicating.
12:09Lovely chewiness on the dough.
12:12Look at this elasticity,
12:14and caramel done perfectly.
12:16It's the ultimate fun food.
12:17What does it say?
12:22Have a touten, or do what I wouldn't.
12:24Love it.
12:25I love it.
12:26A bit inconsistent in the shape of a heart,
12:29but I love the shine on your glaze.
12:32I love that the bread's not too sweet,
12:34these little bits of fruit.
12:36I really like that.
12:37I love that glaze.
12:39Try it.
12:40Put the glaze on its own.
12:41It's very tasty.
12:42I like that pop of rum.
12:43I put a lot of rum in it.
12:44Yeah.
12:45Just for you.
12:47What a beautiful display.
12:51Wow.
12:51The chocolate is not tempered,
12:53but there is a nice aroma of cardamom.
12:55Makes it very fresh.
12:57Beautiful technique in your frying here.
13:00Nicely cooked right through even.
13:02We've seen you do great spice blends before,
13:05and this is a very good example of it.
13:09These are so much fun.
13:12This is a very hard shape to keep,
13:14and the frying looks very even.
13:16Amazing control.
13:17Your chocolate creme diplomat is so light,
13:22and I love that toasty flavor to the buttercream.
13:26You took a risk here, and it paid off.
13:28Awesome.
13:29Crushed it.
13:30Couple ups and downs, but I landed on an up,
13:33so let's keep the train going.
13:35I feel relieved.
13:36I feel a little bit nervous, though,
13:38because I know there's a big one coming up.
13:41The competition is heating up.
13:42Hello, bakers.
13:50When you think of carnival, you think fun.
13:53When you think of the technical, you think help.
13:58They're different.
13:58Okay, so bye-bye.
14:01Bye-bye.
14:01Take care.
14:02Bye-bye-bye.
14:04For your technical, you'll be making the star of the Maltese carnival season,
14:09the preñolata.
14:11And bake.
14:14Just kidding.
14:15Just kidding.
14:15We will give you more information.
14:17The preñolata is made out of sponge and butter cookies
14:23that are crumbled and combined with buttercream and pine nuts to form a dome.
14:27The dome is then coated with torched meringue
14:29and decorated with glassy cherries and chocolate drizzle.
14:33Bakers, you have two hours and 15 minutes on your marks.
14:36Get set, and for real this time, bake.
14:43Okay, five pages.
14:45A piñolata.
14:47I don't know if I'm saying that correctly,
14:48but never heard of it, never seen it,
14:50so it's going to be good.
14:51Do you think you have the time for it?
14:53Probably not.
14:54That would be my guess.
14:56Bruno, I knew you'd bring something creative and interesting to Carnival Week.
15:00It's a fun and unusual dessert.
15:02And there's so much going on on the outside.
15:05I mean, look at these glassy cherries,
15:07the apricots, almonds and pistachios.
15:10And there is even more surprise inside.
15:13Wow, it looks almost like a terrasso floor.
15:17You know, that marble effect.
15:18It's really incredible.
15:20It's a combination of chocolate cookie dough,
15:22lemon sponge, and an amaretto buttercream.
15:26So they have to make both cookies and lemon sponge cake?
15:29An Italian meringue, which is one of the most complicated ones to make.
15:32What a great challenge to give them for Carnival Week.
15:40It's rich, it's packed with flavors, and just so colorful.
15:47Oh my gosh.
15:49Cake, cookies, meringue.
15:51There's everything in here.
15:53Everything.
15:54With so many elements, roast your nuts.
15:57The crinolata is all about multitasking.
15:58Nuts roasting in the oven.
16:01I'm going to work on the chocolate cookies right now.
16:03Vanilla extract.
16:04Cocoa powder.
16:05Orange zest.
16:06I love citrus, and I love chocolates, and I love nuts.
16:09So this is definitely up my street.
16:12How much zest do we want?
16:14They better taste the orange flavor in there.
16:19Okay.
16:21We're going to freeze it to make them easier to cut and then bake evenly.
16:25While the cookie dough chills, the bakers keep moving.
16:30Yeah, I think that's good.
16:33I'm making the lemon sponge cake now.
16:36I added the whole lemon.
16:37I hope it's not too much, so we'll see.
16:41Batter, you have to be really careful with it, because you don't want to deflate it,
16:44but you do have to get everything mixed well.
16:46It's very, very thin for this size pan, which is weird.
16:50Nice and smooth.
16:51Let's give it eight minutes.
16:53Good luck, buddy.
16:55One cup of icing sugar.
16:58So right now I'm doing the amaretto buttercream.
16:59There's something to be said about, like, amaretto and sugar.
17:02What is that thing to be said?
17:04It's delicious.
17:05Okay, okay.
17:06They didn't include the amount of amaretto.
17:09They do like booze here, so let's put in a tablespoon of this.
17:13And now you're going on high until you're fluffy.
17:16One first-class ticket for malta, please, leaving in one hour, bakers!
17:20It seems to be okay, I guess.
17:26Feels a bit firm and dry to me.
17:28How's the cake looking?
17:29It looks amazing.
17:30We did it!
17:31Yeah.
17:31We finished it!
17:32We did.
17:32Thank you so much for your help.
17:33With cake out, cookies go in.
17:38Cookies?
17:38How long?
17:39Twelve minutes.
17:40And destruction begins.
17:42Yeah.
17:43I am destroying my cake, as one does, after baking it.
17:48This seems sacrilegious to go to all this work and then just break it up.
17:51This feels terribly wrong, but I know it's right.
17:54So now it says to add half of the buttercream.
17:57It looks about half.
17:58Oh, I'm going to make a mess.
18:01There's like 1,700 ingredients in this cake.
18:04Four different kinds of nuts.
18:06Dried apricots.
18:07Are these even real cherries?
18:09How did it get so green?
18:10Beautiful, beautiful.
18:15Hello?
18:16So it says they want the cookies to still be large chunks, so they don't want you to break them up too much?
18:22We don't have time now to be pretty.
18:25Pieces should be big enough not to get lost in the mix.
18:28So weird.
18:30I think I need to add some more buttercream, maybe.
18:32We're going to 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.
18:38Wow, that actually all fit in there.
18:40That's crazy.
18:42Did not expect that.
18:44I don't want any pockets or air holes, so I've been pressing the layers down, but I don't want to flatten it too much.
18:50Whew, it's heavy.
18:54Okay.
18:56Keep chilling, and I will too.
18:5730 minutes left.
18:58Jesus.
18:59This is an Italian meringue, the one I hate the most because it's so finicky.
19:05I'm starting to panic.
19:09Come on, come on, come on.
19:11I just see a lot of solids on top.
19:14We're abandoning this one.
19:16I think I screwed that one up.
19:18You want to make sure you're pouring it nice and slowly, otherwise it will start to get clumpy and lumpy.
19:25Slowly.
19:27Patience.
19:28Something I have very little of.
19:31Oh, I think we're living the Italian meringue dream here.
19:36Bakers, you only have 10 minutes left.
19:39Okay, I'll do this outside.
19:40Hmm?
19:41I'm trying to get this cake out of the bowl intact.
19:49She's dense.
19:50Big boy.
19:51I still see chunks in there, so I think that's a good thing.
19:55You just have to start icing it now.
19:57I'll make it look pretty.
19:58Whether or not it looks as it's supposed to is another matter.
20:02Almonds, almonds, almonds.
20:04Where's my almonds?
20:06So many almonds.
20:07This is my hack to get the things on the side.
20:11Talk pistachios.
20:13Diced apricots.
20:14This is complicated stuff.
20:17Bakers, you have one minute left.
20:21Okay.
20:22Oh, my God.
20:23Do we have a torch thing?
20:26I'm going to burn it.
20:27I am going insane.
20:31I got this.
20:32I don't want to add chocolate.
20:36Oh.
20:37I'm not so sure about this.
20:40Five.
20:41Four.
20:42Three.
20:43Two.
20:44One.
20:45Your job, Bakers.
20:45Great job.
20:49Oh.
20:50Yeah, baby.
20:51Please bring your piña lattes up to the gingham altar and place them behind your photo.
20:57Bruno and Kyla are looking for a dome shape, a marbled interior, and orange, lemon, and amaretto flavor.
21:04Our first baker.
21:07Beautiful shape.
21:09Well, we certainly see the marbled effect.
21:15It's definitely the orange that's coming through the most, but it's got a little bit of a dryness in the cake.
21:22All right.
21:23Moving to baker number two.
21:25Very clean work.
21:26The meringue is nicely toasted.
21:28I would like to see more marbling.
21:32They've definitely crumbled their cookies too much.
21:34It tastes very mealy, and it's not enough amaretto.
21:38Moving to our third baker.
21:39Beautiful dome shape.
21:41The meringue could be a bit more toasted.
21:43There's a lot of cookie on the bottom, but none at the top.
21:45This baker has struggled a little bit how to mix it together.
21:49Cookies are a bit undercooked, so there is a lack of cohesion in the texture.
21:57And moving to baker number four.
22:00Looks a bit small and not as rounded.
22:04It's quite blended together.
22:06Rather than having that terrazzo with the pieces of fruit.
22:10The meringue is grainy.
22:12Wasn't whipped properly.
22:13Good amount of amaretto.
22:15Moving to baker number five.
22:17The overall shape was there.
22:18It's just they've changed it by putting that pool of chocolate.
22:21It flattens it out.
22:24Very good amaretto flavor.
22:26Supported a nice orange kick.
22:28A really nice meringue.
22:31Moving to baker number six.
22:33Beautiful swirl on the meringue.
22:37It's a pretty good marbling.
22:39Definitely a good amount of amaretto flavor.
22:42Good kick of lemon.
22:44Moving to our seventh baker.
22:46Looks a bit small.
22:48You can see inside that it's quite compact.
22:51It looks like the baker has pressed it right in tight.
22:56The flavors come together quite nicely on this one.
23:00Finally to our last baker.
23:02Beautiful shape.
23:03Yeah, a lot of volume here.
23:05That's great marbling.
23:08I'm definitely getting the orange coming through here.
23:11And the amaretto is present, but not strong enough.
23:15The judges will now rank the prenatal items from bottom to top.
23:20In eighth place.
23:25Covey.
23:26The cookies were underbaked and it lacked cohesion.
23:30In seventh place.
23:33Tamara.
23:34Multiple elements needed more work.
23:37In sixth is Joe.
23:39Fifth is Dominic.
23:41Ryan is in fourth.
23:42And Zoe is third.
23:44In second place.
23:47Who's this?
23:49Jennifer.
23:50Excellent marbling.
23:52You can amp up the flavors.
23:54And in first place.
23:58Margaret.
23:58I got the number one in the technical, which really surprised me.
24:06Well done.
24:07It just gave me a good little boost inside.
24:10I definitely made a couple of mistakes.
24:13I'll have to regroup and get ready for tomorrow.
24:22So it's our first ever carnival week and what a ride so far.
24:26We're having a lot of fun.
24:27And I really think the bakers have taken to these challenges so well.
24:31What was your favorite attraction?
24:32Both Margaret and Jennifer had really interesting signatures and both did great in the technical.
24:37But if we want to talk about difficulty and complexity, both Dominic and Joe really challenged themselves by preparing a stuffed hand pie with delicious flavors.
24:47So who needs to have a really strong second day?
24:49While in the signature, Tamara's was very tasty.
24:53But on the visual side, she needs some improvement.
24:56And of course, Covey was last on the technical.
24:59Today is a real opportunity for them to stand out and step it up.
25:05Good morning, bakers.
25:07Around the world, carnival is a time to celebrate, have fun, and let loose.
25:12And masks play a huge part in the festivities.
25:15Helping people get into a little bit of mischief.
25:18For your showstopper challenge, you will design a cookie carnival mask.
25:23Taking inspiration from any carnival or festival, we want you to make a colorful mask of cookies that looks and tastes incredible.
25:32Bakers, it's time to get wild.
25:33But not buck wild, all right?
25:35I got aunties watching this show.
25:36You have four hours on the clock.
25:38On your mark.
25:39Get set.
25:39Bake.
25:40Easy.
25:44It is carnival showstopper day, which is so exciting.
25:47Lots of decorating, which I love.
25:50Showstopper today is a carnival cookie mask.
25:53It's all about joy and happiness.
25:55Yeah.
25:56But the creative part is crucial to make a success today.
25:59Let's hope the creative juices with me today.
26:02I got six hours of sleep.
26:03Pretty good.
26:04In order for these masks to work, the bakers need to make sure they bake their cookies properly and work with real precision to achieve their overall design.
26:15I'm making a German flushing mask.
26:17They're kind of ugly faces to scare away the spirits of winter.
26:20I'm doing Rio Conowell.
26:21We're going Shogul.
26:22I'm doing a peacock mask.
26:25Peacocks are very common in our culture.
26:29So just trying to get the bake started so I can dedicate most of the time to decorating.
26:34Covey's chocolate gingerbread and brown butter biscuit peacock mask also evokes a sweet family memory.
26:41When we were in Victoria, we came across the peacocks that just wander around.
26:45And my daughter chased after them screaming,
26:48Peacock!
26:49Peacock!
26:49The entire time.
26:50Well, as soon as this mask is done, I'll run after you chasing you, screaming,
26:54Peacock!
26:55Peacock!
26:56How about that?
26:56That'll be fun.
26:59Hi.
27:00Bakers start by building their base.
27:03It's crucial to get the base right because we're going to build everything on top of this.
27:07I'm going to be putting a lot of heavy decor on it so it needs to have that body to hold it up.
27:11But solid structure still needs delicious flavor.
27:14The flavor is savory.
27:15Meat, floss, and seaweed.
27:16It's an interesting texture and it's got a good umami flavor to it.
27:20This is for me to snack on.
27:24Meat floss and sesame scallion cookies will form Jennifer's vibrant Chinese dancing lion mask.
27:31It's such a flavor adventure.
27:34I'm very excited.
27:35Like, this is something that is very close to my culture.
27:36So I do want to make it the best I can.
27:39Fantastic!
27:41Working on my dark chocolate cayenne pepper gingerbread base.
27:46We're going to shape it and hopefully turn it into a mask.
27:50Okay, here we go.
27:52Trying to curve it.
27:53Here, open your eyes.
27:56Wake up.
27:57The head of my mask.
27:59It's got to be really terrifying.
28:01There's six, seven layers of cookies stacked on top of one another.
28:04I think I'm going big, but I've seen what the other ones are making as well, so...
28:09Dominic draws on his time in Bali with a demon of protection mask, featuring pineapple jackfruit
28:16cookies and gingerbread made with a popular Indonesian sauce.
28:20It's ketchup manis.
28:21It's a sweet soy sauce reduction that's a bit like molasses, but it's soy.
28:26It's got a very nice umami to it.
28:29Intriguing!
28:30Wow!
28:30I've got to go in the oven.
28:33Mmm, it smells so good.
28:36What is next?
28:37Probably baking my other cookies.
28:39Yeah.
28:43This is the blueberry pinwheel dough.
28:47Nice and blue.
28:48Gonna be tasty.
28:49My wife loves it.
28:50Hopefully the judges love it.
28:51The second cookie should bring complimentary flavor.
28:54Blacks of toasted coconut.
28:55It's beautiful.
28:57Triple citrus.
28:58Lots of zest.
28:59And intriguing detail to their carnival masks.
29:03This part is the eye part.
29:04It's gonna be the hair.
29:05Orange.
29:06Yellow.
29:07Purple.
29:08Purple.
29:08Purple.
29:09Whoa, yeah, that's purple.
29:12Tamara's anise and tahini shortbreads will showcase Jellybean Row, the famously colorful
29:18houses of downtown St. John's, Newfoundland.
29:21I have a jellybean house, but not a jellybean color.
29:24They're bright and vibrant.
29:26My house is black, like my outfit.
29:29Fingers, you have two hours left.
29:34All right.
29:35Maybe cookies should come out.
29:38That was a close one.
29:41Margaret, that looks like someone I dated.
29:44After you finished with them.
29:47Oh, Margaret.
29:48Margaret is celebrating German carnival with a scary but dapper mask made of Lebkuchen, a
29:56German gingerbread, and citrus butter cookies.
29:59I'm making polka dot fabric for his bow tie.
30:02It's meticulous, but it's fun.
30:03I have to pipe my cookie, but it's a little hard, because this dough is very textured.
30:10I make my bed, now I lie in it.
30:17I'm making stained glass cookies.
30:19So I smashed up candy and put it inside my shortbread.
30:23Apologies, everybody.
30:29Sorry, sorry, sorry.
30:31Joe's pineapple stained glass cookies and mango crinkle cookies will transform into a Rio showgirl,
30:38inspired by her ex-husband's Brazilian wife.
30:41Ex-husband's current.
30:43So just give me a mini family map here.
30:45Okay, so me and Freddie were married.
30:47We had Lily and Jasmine.
30:49Mm-hmm.
30:49Then me and Freddie separated.
30:51I married to Flo.
30:52I had Margo and JJ.
30:54Mm-hmm.
30:54Freddie married Robbie.
30:56Mm-hmm.
30:56Robbie had Nora.
30:57Oh!
30:58We do birthdays and everything together, and yeah.
31:00What a lovely way to keep the family unit a unit in this fun, new, modern way.
31:05Exactly, yeah.
31:09Going in.
31:13While the final cookies bake, the bakers find ways to jam in more flavor.
31:19I'm making a jackfruit jam.
31:22Oh, it smells so good.
31:23And begin work on their eye-popping decorations.
31:26That works.
31:28My fingers have learned to not feel heat anymore.
31:32A lot of eye-popping decorations.
31:37This is Feather 478 Caribbean Carnival.
31:41They pay so much attention to their costume, so I'm really trying to make sure that everything
31:46is perfect.
31:50Zoe's Caribbean Festival Mask, made of coconut lime and lemon-time sugar cookies, will don
31:56wafer paper feathers and isomalt gems.
31:59Welcome to my gem store.
32:01These are my isomalt gems.
32:02So satisfying.
32:03Oh yeah, a little bit wonky, just like the house is downtown.
32:12Bakers, you have one hour left.
32:16I have to start decorating.
32:18The devil is in the details.
32:20There's the devil.
32:21The details are coming.
32:23Beautiful.
32:24I'm molding my mask out of the veginio.
32:28It's condensed milk.
32:29There's some butter, clove, and coconut.
32:32Playing with my food.
32:34I feel like a graffiti artist right here.
32:36Gold.
32:37It's a lustre dust.
32:40It's a banging cookie, let me tell you, but it's not enough.
32:43It's not enough for me.
32:44It's gotta be.
32:45Ryan goes for perfection with his jester mask, made of spicy chocolate gingerbread and jam-filled
32:53blueberry pinwheel cookies.
32:55Doing some royal icing flooding right now.
32:58I thought this decorating part would be a lot more fun.
33:02No, I'm kidding.
33:03It's good.
33:04It's fun.
33:05Flooding is so much fun.
33:07Boy.
33:09Wow.
33:10Look at all that gold leaf.
33:12She has the 24-carat gold mask.
33:15We're going for Wow Factor.
33:19I've never heard the tent so quiet.
33:25Very intense.
33:31You all right?
33:35I dropped a mask.
33:37Oh, Lord.
33:39I don't even know where it goes.
33:40The masquerade starts in 15 minutes, bakers.
33:47Muscle shut.
33:48I don't have the time.
33:50First stage of the engineering.
33:52Have to move quickly.
33:53Otherwise, the caramel hardens.
33:55So this goes like this.
33:58Woo.
33:59Ah.
34:01Thank God that worked.
34:02There are so many little details.
34:04I can't even think about them all.
34:05Oh, gosh.
34:09I'm making a mess.
34:10I hear my wife saying less is more.
34:13So, give me a little bit more.
34:15I think the feathers are coming off.
34:17Get in there.
34:19We're not going to cover up our mistakes.
34:21Lil and Handsome.
34:23One minute left.
34:25Fring.
34:26Now it's coming down to the crunch.
34:28Oh, no.
34:29Ay, ay, ay, ay.
34:30Ah, choices.
34:34Okay.
34:36Ay, ay, ay.
34:38Coming in hot.
34:39It's not sticking.
34:40Ah, okay.
34:42Ooh.
34:43Ten.
34:43Ah.
34:44Nine.
34:45Eight.
34:45Seven.
34:47Six.
34:48Five.
34:48Four.
34:49Three.
34:50Two.
34:51One.
34:52You're done, bakers.
34:53Great job.
34:55Excellent work.
34:57Holy.
34:58Now, Bruno and Kyla will peek behind the baker's masks.
35:13Margaret, I can't believe you were able to create this in a cookie.
35:17Looks like it's made of wood.
35:19Yeah.
35:20Yeah.
35:20Like, it looks carved, doesn't it?
35:22A lot of small details that are meant to scare kids.
35:26Unfortunately, he did break.
35:29He came apart.
35:33It looks like it's really nicely baked all around.
35:41I do appreciate a good lepkuren cookie, because my grandfather was from Germany, and it takes
35:46exactly the same.
35:48That's a high compliment.
35:49Now, we have the three citrus cookie.
35:53I think it could have handled a little bit more cooking time.
35:57Okay.
35:58Yeah.
36:00Your flooding is flawless.
36:03It's layer upon layer, literally, of skill and talent.
36:07So, this one will be the lemon and thyme.
36:11They're beautiful golden brown.
36:13The herbaceous of the thyme and the citrus works very well together.
36:17Okay.
36:18So, now we have coconut and lime.
36:24Beautiful crunch.
36:25Great flavor of coconut.
36:27Not too sweet.
36:28This is a stunning display of your talent.
36:31Great job.
36:31Wow.
36:35Ryan, that is very impressive.
36:36You're showing us flooding.
36:38You're showing us really strong piping skills and creative use of cookies here.
36:44Beautiful flavor of blueberries.
36:46It's like grandma used to make.
36:49Fruit first, a little sugar after.
36:52And this is the chocolate cayenne gingerbread.
36:55Yes.
36:58That kind of spice makes you sweat a little.
37:01But it's a good heat.
37:06The lion dance.
37:08It's so graphic.
37:09You can hear the celebration of Chinese New Year.
37:12And this scallion and sesame is piped cookie, isn't it?
37:16Yes.
37:17You're showing real technique.
37:18Tastes like a pancake.
37:19It tastes like a scallion pancake.
37:23All right.
37:23And then the pork floss.
37:27It makes you think.
37:28I'm struggling for what to say about it, but it's clear to say that it is baked properly
37:33and we can distinctly taste seaweed and pork floss.
37:38Covey, your mask has this antique look to it, but in the marzipan itself, it looks almost
37:46like it was cut into here and then a little bit rough on the edges, so it looks a bit
37:50rushed.
37:51Oh, well, that's good.
37:52Brown butter.
37:53Can we try the gingerbread first?
37:54Yeah, okay.
37:55Okay.
37:55Oh, it's really good.
38:00It's a well-crafted gingerbread.
38:02It's chocolate forward.
38:04Beautiful cookie.
38:06Okay.
38:06Brown butter cookie.
38:07There we go.
38:10It's nutty.
38:11It's bursting.
38:12That's very nice.
38:13Just a little bit more finesse on the outside.
38:16Yes.
38:19Tamara, this is so colorful and beautiful.
38:23I can see clearly the jelly bean raw in St. John's.
38:26There's so much technique and there's one glaring thing.
38:29I was going to try to glue it back together.
38:32And then I thought, this is kind of what you'll look like at the end of Mardi Gras on George
38:35Street.
38:36A little too much rum?
38:37You know.
38:37In a bar fight?
38:38Yeah, it's a downtown scene for sure.
38:40Okay, shortbread here.
38:45The mass needed just a tiny bit more cooking time.
38:48Great.
38:48Okay, should we taste the next one?
38:52Tahini, it adds this nuttiness, so really nice.
38:55Just a little bit baking time.
39:00Wow, Joe, you are taking us right to real.
39:05It looks so realistic, like I can feel I could grab it and wear it.
39:09I'm going to party all night.
39:13We've got that shortbread crust and that beijinho.
39:17Beautiful texture, crumbly, very buttery.
39:21And beijinho is my new friend.
39:23All right, the mango.
39:26It's bright and fresh and lots of delicious mango flavor.
39:29Oh, great.
39:33Stunning.
39:34Absolutely stunning.
39:36There's just so much texture, there's so many colors, there's so many layers.
39:42It's amazing.
39:44You've even managed to have some sandwich cookies in here.
39:48Look at that.
39:48We've got that nice jackfruit filling there.
39:50The jackfruit and the pineapple together are just really bright and fresh.
39:58Okay.
39:58He's going to lose his ear.
40:02That ketchup mayonnaise cookie takes me where I want to spend the rest of my life.
40:08It does remind you of gingerbread, but that journey is much more beautiful.
40:13Works so well.
40:14Way to go, Dominic.
40:21Good job.
40:24So when you think of carnivals, you think decadence.
40:27You think fun.
40:28Did the bakers bring that to the tent?
40:31Oh, absolutely.
40:32It was really over the top.
40:33I think we came in today thinking that Margaret was just a nose ahead of everyone, but Joe and
40:40Zoe just came in with such incredible showstoppers.
40:44And Dominic's showstopper was like, wow, you know, speechless.
40:48And I think that Dominic's ketchup mayonnaise cookie was my favorite.
40:52Then we had Jennifer, such a unique approach of cookie making.
40:55I'm still not sure if I love the cookie itself, but what I do love is she took big risks.
41:01Who perhaps fell a little bit short?
41:03But Kevin nailed both of his cookies.
41:05However, his presentation was a bit restrained.
41:08When we look at Tamara, she had some issues with the baking in both of her cookies.
41:13It's going to be a tough call.
41:21Bakers, you have taken us on a roller coaster of flavors, and one person will be the king
41:26or queen of carnival.
41:27Well, this week's star baker is Dominic.
41:37Congratulations.
41:38Congratulations.
41:38Unfortunately, that also means that one baker will be leaving the tent.
41:53I'm very sorry to say the person going home is...
42:02Tamara.
42:04We'll miss you.
42:06What are we going to do for fun now?
42:10I am going to miss the tent.
42:12Getting to know these other bakers has been fantastic.
42:17I'm going to go home, and I'm going to be spoiled by my husband.
42:21I'm not lifting a finger for a few days, at least.
42:25Star baker!
42:26How did it go?
42:27I am so shocked.
42:30I'm super proud that I'm going to move on to week four with a star baker title.
42:37Great.
42:37Just a third, my friend.
42:38That was super good.
42:40Now I get to tell people to call me star baker for the rest of my life.
42:44Next time, things get sticky for the first ever Maple Week.
42:53I don't know about this.
42:54Let's do it.
42:55Getting dirty.
42:55Who will pour on perfection?
42:57My God, that flavor of I'm in heaven.
42:59And whose bakes?
43:00It's just not smooth.
43:02Will get stuck.
43:03Sticky little guys.
43:04No drinking on the job.
43:06Oh, what type of job is that?
43:07Ha, ha, ha, ha, ha, ha, ha, ha, ha.
43:37Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha
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