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Halloween Baking Championship Season 11 Episode 6
#HalloweenBakingChampionship
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00:00Previously on Halloween Baking Championship,
00:03the race to get into the semifinals
00:05came down to a spliced souls dessert.
00:08Oksana became our first semifinalist
00:11with her spider-human mashup.
00:13Am I saying an undone crust?
00:15But an underbaked tart sent Jake packing.
00:18Tonight, the bakers who remain will face their worst fears.
00:30Are we going to do an it challenge?
00:37I was wandering around the manor,
00:38and I found a door for the scariest room, the nursery.
00:43I could feel a presence.
00:46I have no idea what it was.
00:48I couldn't see anything, but I'll be honest.
00:52Gives me chills just thinking about it.
00:55I am a doctor.
00:57Gives me chills just thinking about it.
00:59I am a big horror movie fan.
01:01It is one of my favorite movies.
01:03Pennywise, hands down the scariest clown
01:07to ever appear on screen.
01:09There's a new original series on HBO Max
01:12called It, Welcome to Derry,
01:15which explores the origin of Pennywise.
01:18It premieres October 26th, and it is chilling.
01:23Today was four months, and they never even found a body.
01:30This business with the missing kids.
01:34I need to be concerned.
01:37There's something bad in Derry.
01:44Sure, clap for the evil clown.
01:58Like, that's not encouraging it.
02:00Bakers, Pennywise preys on children's darkest fears,
02:04bringing to life the monsters that most terrify them.
02:08So, in honor of the most terrifying clown
02:11to ever slap on pancake makeup,
02:13for today's haunted heat,
02:15you'll create a dessert that features the monster
02:17you most feared as a child.
02:20Wow.
02:21Could be a mythical animal, a devil,
02:24or your standard-issue boogeyman.
02:26That's up to you.
02:27And since this is the semifinals,
02:29we're putting you through two challenges today.
02:32Oh.
02:33So make sure you pull out all the stops in this one,
02:35or later you could be baking for your life.
02:37So there is bake for your life.
02:39The winner of this challenge will pocket $1,000,
02:42but the bottom three will have to fight their way
02:45into the finale.
02:46Ooh.
02:47It's worse. It's worse.
02:48Bakers, you have two hours
02:50to create your worst monster desserts.
02:53Two hours.
02:54Two hours.
02:55Two?
02:56So steel yourself,
02:57because the clock strikes bake now.
03:00Lord!
03:01Run around!
03:04Oh, my gosh!
03:05Where is he?
03:08Oh, my goodness.
03:13That's my station.
03:14Okay, okay.
03:15Remember, my station has $1,000 there.
03:17Alan, I'm coming for you.
03:19Are you going to make it to the finale, Mr. Corey?
03:21I hope so.
03:22Do you think you're going to make it to the finale?
03:24I am going to do the best I can, and then maybe.
03:26Ha-ha!
03:27There are five of us left.
03:29Half of the original number.
03:31And the top four bakers go on to the finale.
03:35So, high stakes.
03:39Whoa!
03:40Guys, there's Pennywise.
03:42Guys, Pennywise is in the blood chiller.
03:44There's a clown in the kitchen.
03:46It's not Alan.
03:47It's you.
03:48You are the clown.
03:50Corey!
03:51Yes?
03:52What are you making?
03:53Caramel apple cheesecake bars.
03:54That sounds good.
03:55I got my inspiration for that because during the month of October, the huge Georgia National Fair comes to town.
04:01And this challenge is about kids, so we're going to go caramel apple.
04:05When I was a kid, I was afraid of something being in the house when I was there alone.
04:10So, I'm going for the old classic, the monster under the bed.
04:14I'm going to decorate by forming my bars into a bed, and I'm going to do big scary hands coming out.
04:22I've won one challenge so far.
04:24Um, Oksana's won two, so now I want to win two.
04:26Oh my God, I won two challenges.
04:28I'm the only one who won a 2,000.
04:31Hi, Oksana.
04:32Hello, John.
04:33What is your biggest childhood fear?
04:35I grew up in the middle of nowhere, and we had this whale behind the house.
04:39You know, you have to get the water.
04:41Right.
04:42And my grandma, she said, do not play near.
04:45Not because you may trim down, but somebody can come out.
04:48Oh, yeah.
04:49So we were, like, pretty scared.
04:51Yeah, you don't know what's down there.
04:52Let's talk about what you're making.
04:54I'm making an opera cake.
04:56So I plan to make different layers.
04:58It's my own recipe.
05:00I call this Midnight Opera to build up my cake.
05:03I'm going to start with a layer of coffee sponge,
05:06top it with coffee cardamom mousse, a layer of chocolate ganache,
05:10and then I repeat the layers.
05:12I saw this in my restaurant and I love it.
05:15That sounds delicious.
05:17How are you going to visualize that?
05:19To decorate my cake, I'm going to cover it.
05:21with a textured chocolate to represent walls.
05:25Inside will be some blue water with face underneath.
05:30Look it up.
05:31That's fantastic.
05:33Now, you grew up in Ukraine.
05:35When did you come to the U.S.?
05:3715 years ago.
05:38What was it like when you first arrived?
05:41When you are an immigrant, you start your life from way zero.
05:46I had a child with me.
05:48I was pregnant.
05:49I lost my luggage.
05:50We lost stroller.
05:51You know, this was special needs stroller.
05:54My son was special needs.
05:56I don't know how I survived, how we survived with my husband.
05:59And you came here and started as a pastry chef?
06:04I was a home mother and home baker.
06:08And my priority was my family.
06:10But deep down, I want something for myself.
06:13And once I accidentally, I found one malt online.
06:17A chocolate malt?
06:18And I know that we cannot afford.
06:21The price for this malt was like a price for our weekly budget for a food.
06:27And I cried.
06:29I just really want this.
06:31I just really want this.
06:33And my husband, he brought this to me.
06:36And now I own my own business.
06:38Me, little girl from Ukraine, I'm here in front of you guys.
06:44Oksana, God!
06:47I mean, that is such an incredible story.
06:52Thank you so much for sharing it with us.
06:54Oh, my God.
06:56When I get this malt, I get this permission to dream.
07:01And now I'm in the semi-final.
07:04I'm so close to win my title.
07:07It's my title.
07:10I'm watching you close.
07:12I'm starting to just get in everyone's heads.
07:1590 minutes, guys.
07:17Baker, 60 minutes.
07:18Stop that.
07:19That's gross.
07:20This is playful.
07:21But the reality is, in order to win, people have to go home.
07:24What are you working on, Frenchy?
07:26I'm working on eliminating you.
07:29Oh, I'm working on eliminating all of you, not just you.
07:33I love to be in the semi-final, but I'm gonna love it more if I'm on the final.
07:38Last challenge, I barely survived and I was on the bottom three.
07:41So I'm gonna do my best so I don't have to beg for my life today.
07:45I am making an entremet, spice chiffon cake, salted caramel mousse with apple pie filling.
07:51I'm using gelatin and chocolate to set this mousse.
07:54It will help to make it set quicker and make sure my mousse has a really nice texture.
08:00This dessert reminds me when I was going to trick or treat with my brothers and those gooey caramel lollipops that I used to love.
08:08So my monster is gonna be the reaper.
08:10Because when I was little, I used to go with my parents to the street markets after church on Sundays.
08:15And they have these figures that is like the green reaper.
08:18So after that, I got so scared that he's gonna show up in front of me.
08:22To decorate my dessert, I'm making the reaper to be the center.
08:26And then I'm gonna decorate it with four gravestones to give it a little more creepy look.
08:33Oh my gosh! Hard pass! Hardest of passes!
08:38Gosh, I have no survival instincts. Pennywise would have eaten me twice.
08:41Pennywise is terrifying because he specifically preys on your worst fear.
08:45My worst feared monster as a kid was the monster under the bed.
08:49And today I'm making a chocolate espresso Swiss roll.
08:52And it's gonna be the monster. It's gonna be coated in the dark chocolate ganache.
08:55So that it's just an unknown shape that's underneath the bed.
08:59There's gonna be little arms reaching out and scratching at the floor.
09:02And I'll have the little me on the bed be hiding under a blanket.
09:05I was the bad big sister.
09:07I would make them sleep in my bed with me and have them closer to the edge
09:10so that the monster would eat them first.
09:12I'm a bad person.
09:14I'm feeling panicked, but like more than usual.
09:17I haven't won a single challenge yet.
09:20So today if I can just get into the finale, I will count that as a win.
09:23I'm just a home baker.
09:24I taught myself with YouTube.
09:26I made cakes to pay for nursing school.
09:28I have expected to go home with every single challenge.
09:31I've been really mean to myself.
09:33My little voices in my head are not kind to me, but I've learned so much.
09:37And while I am working very hard on trying to allow me to like me,
09:42it is very helpful to have the approval of the judges.
09:46It's been like a boot camp for confidence.
09:51And now I really super duper want to go to the finale.
09:54I do.
09:57Sharing is caring.
09:58Absolutely.
09:59Are you taking her stuff and saying sharing is caring?
10:03Frenchie.
10:05I want something that can bake fast and can get decorated well.
10:08I am making a Petivier.
10:09So it's pressed pastry and almond cream.
10:11I decided on that dessert because I freaking love almond cream.
10:15I'm folding in my homemade fried-in cream into my almond cream.
10:18I'm working with the puff pastry.
10:19I'm going to put my creams and then going to cut it to the shape of my monsters.
10:24Back in France, there was this creepy house where one dad died in that house.
10:30And then later on, the son got the house and he died also in that house.
10:34My brother will always tell me like the story and I would just get freaked out.
10:38So I'm going to decorate that to make the Petivier the form of the house and make the house a monster and making it look alive.
10:44This dessert is dedicated to my siblings for freaky meals with that story.
10:51So next, I'm going to make my peanut oat streusel topping.
10:55I'm going to add chopped peanuts because at the fair, a caramel apple could have the nuts on it.
11:00So I'm going to add that into this layer.
11:04Ah, medic, medic, medic, medic, medic.
11:06Are you okay?
11:11May or may not have cut my finger off.
11:17Oh, we're bleeding.
11:19There is blood on the floor.
11:22Let's see what we got, bud.
11:23I just cut it.
11:24Yeah.
11:25I'm just going to hold this here for just a minute.
11:27That's fine.
11:28I'm just going to slow that down and then throw a band-aid on it.
11:31I'll probably keep bleeding for a little bit.
11:32So I'll just throw a glove on it.
11:34Get you touched up.
11:38I sliced my finger a little.
11:40It hurts like hell, but this is part of it, so I just got to keep moving.
11:43Very gently, wash your hands, throw on a glove, and you're good.
11:45Okay, thank you.
11:46I cut my damn finger.
11:47My finger is pouring blood, but all I can think about is losing the time.
11:52I need every single second with this challenge, and this did not need to happen.
11:57I'm nervous as hell, but you know, I'm going to do that.
12:01So I have made my short crust.
12:03I am going to add my cheesecake now, my apples, and I'm going to add my streusel peanut topping.
12:10Get it in the oven and start on my decorations.
12:1240 minutes, bakers, for your worst childhood monster desserts.
12:18Melanie, 25 minutes.
12:20Frenchie, I don't like that at all.
12:22So annoying.
12:2430 minutes.
12:2530 minutes, I know.
12:26Go away.
12:27I'm not worried about Frenchie getting in people's head.
12:30You kind of get immune, I guess, to it.
12:33And he doesn't have any wins yet, so we'll see what happens here.
12:38Last time, their flan was not baked all the way through.
12:41Today, I can see that it's nice and blonde on the side.
12:43All that flakiness.
12:44It's game day.
12:45It looks burnt, but I painted it black to just make it more spooky.
12:50I'm finishing covering my entramed.
12:53To decorate my entramed, I'm going to build the reaper with wires, and then I'm going to cover it with a rice paper soaked in black water.
13:01I have never dressed as a reaper before for Halloween, but I would love to dress as Pennywise, because that clown really, really scares me.
13:12Oksana, how are you feeling?
13:14Ah, stressful.
13:15For my wool, I put chocolate, then I put a ganache on top, some aluminum foil for old rough stone wool.
13:24Here we go.
13:25And I put it around my cake.
13:28Cool.
13:29And then I just spray this freezer.
13:32Spray.
13:33But when I start peeling the foil, I understand I made a mistake.
13:38My god is falling apart.
13:41The chocolate is way too thin, and it starts cracking.
13:45I want it to look old, but not that old, you know.
13:48To still look okay, kinda.
13:51Okay.
13:53I will do this perfectly.
14:0015 minutes.
14:01Nobody wants to be begging for their lives today.
14:04No, they do not.
14:05So I'm making a little me sad and scared under my blankets.
14:11I have Cory over here, and I know that he was also making the monster under the bed.
14:15Melanie copied me.
14:16Really?
14:18I'm going to do really gross and gory, larger-than-life hands to set the scene of it being the monster under the bed and being scared of it.
14:26I'm known for the little details, so I'm trying to make sure I have some on.
14:30His looks more like a monster than mine does.
14:33Oh, no.
14:36Because I have no time to make my hand, I take these tea lights that I found, and I kinda tuck them down in with my Swiss roll so that I've got two little glowing eyes.
14:45Okay.
14:46Five minutes.
14:47What is my face?
14:48Where's my monster face?
14:49My monster face there.
14:57Are you supposed to spray these first?
14:59Now I need to hurry and get my little rice girl.
15:02Oh, it's not coming off.
15:04And it looks like trash.
15:07One minute.
15:08Oh, my goodness.
15:09Oh, my gosh.
15:10Hurry up, hurry up, hurry up.
15:11Trying to do a little bit more elements.
15:13Focus on your details.
15:15See the scratches in the pillow?
15:17I'm adding my tombstones.
15:2230 seconds.
15:26And this is for making the smoke coming out of the chimney.
15:36That is horrific.
15:38That's it.
15:41Your fate is now in the hands of the judges.
15:48Tasted.
15:50My mind is better.
15:51Oh, my God.
15:52Judges, the bakers are bringing their childhood monsters to life.
15:55Melanie.
15:59Keeping you on your toes are Carla Hall.
16:02Hello.
16:03Zach Young.
16:04Boo!
16:05And Stephanie Boswell.
16:06So, Melanie, what have you made?
16:08I was so scared of the monster under the bed.
16:11This is me all curled up in a fetal position, scared of being eaten.
16:15I love that you set the scene.
16:17The special effects, the lights, the eyes.
16:19I think that you on the top of the bed was less successful for me.
16:22It looks like a gross organ.
16:24It does look very organ-y.
16:26Now that I'm looking at it, that is not a child.
16:28That is a liver.
16:30And it's very not a cute liver.
16:33This is a chocolate espresso Swiss roll with some toffee bits inside.
16:38Your cake is delicious.
16:40I'm getting, like, chocolate.
16:41I get a little bit of mocha.
16:43I do think that it's reading a bit sweet just because of all of that frosting.
16:47Thank you, Melanie.
16:48What's up, Melanie?
16:50It's finished with just sugar.
16:51Yeah.
16:52Yeah.
16:53It was very sweet.
16:56Alan.
16:57Here I go.
16:58Yeah!
16:59What have you made?
17:00When I was little, we used to go to the market.
17:02And in Mexico, they have those statues that people used to pray to them.
17:07So for me, that was really scary.
17:09So I made a reaper.
17:10I love the movement of the fabric.
17:13You really set the scene.
17:15I love your gravestones.
17:17Four gravestones.
17:19Oh!
17:20Oh!
17:21Shade!
17:22Oh!
17:23Okay, lovely.
17:24The shade!
17:25The dessert is an entramed with caramel mousse, apple pie filling, and spiced chiffon cake.
17:32I love how you constructed this.
17:34I love the texture of the apples.
17:36And the cake is just ever so thin to just hold everything together.
17:40The texture of this mousse is insane.
17:42It's like memory foam or something.
17:44Like, it's so like...
17:46And I mean that as a compliment.
17:47It's gorgeous.
17:48I mean, this is...
17:50Thank you, Alan.
17:52I don't know who's baking for the life today, but I hope it's not me.
17:57He's trying to kill the competition.
18:01Oksana!
18:02Woo!
18:04I grew up with my grandmom, and we had this old stone well.
18:08My grandma said that a little boy, he picked up a bucket, and he put it down and whisper a wish.
18:16And next day, nobody know where the boy is.
18:19I get the story.
18:20It does look a little messy.
18:22I wish you had just done a dark, deep mirror glaze to be the water instead of the gelée.
18:27I agree with Zach, because the scary thing about Wells is the looking into nothing.
18:32Mm-hmm.
18:33I absolutely adore opera cake, and I like cardamom coffee.
18:40Oksana, this opera cake makes me want to sing!
18:45I love that you have taken the opera cake and blown it up to the largest opera house in the world.
18:50It eats like a European dessert comes to an American birthday party.
18:55I like that definition.
18:56But the gelée is feeling a little bit separate, like she's on a different journey.
19:01It doesn't feel like the same dessert.
19:02All right.
19:03Thank you, Oksana.
19:05Of course I shouldn't put this jelly in the plate.
19:09The jelly across the board, decorating and flavor, was the mess.
19:12And I think...
19:13But this cake is...
19:14Ooh!
19:15100%.
19:16And I think she knows that.
19:17Camille!
19:18I made my monster house fear.
19:23When I was growing up, that house was really freaky.
19:25I wanted a random chance on the last bake.
19:28And I wanted to give you a golden crust.
19:31Yeah, it looks really great.
19:32I'm glad that you were listening to us.
19:34And I can't wait to try it.
19:35Here I made a homemade praline paste that I put with almond cream.
19:40When you first cut into it, I got a little sad because it has a line of doughiness.
19:45I do think that you could have rolled the top layer a little bit thinner just to make it puff and bake a little bit faster.
19:52I agree.
19:53On the inside, it does get a little bit on the underbaked side.
19:57I did not notice that it was underbaked in the center.
20:00This is deja vu.
20:01It's happening again.
20:03This could be bad.
20:06It does get a little bit underbaked.
20:08This is a little bit less successful for me.
20:11Mmm!
20:12I took that part out.
20:13Now I have the inside.
20:16I love the sauce.
20:17It's amazing.
20:18Your meringues are baked perfectly.
20:20Yeah, it's really great.
20:22That was good.
20:23That was good.
20:24Oh, my God.
20:25All right.
20:26Thank you, Camille.
20:28Any little thing can just, like, get you in the bottom three.
20:32It is slightly underbaked on the center.
20:35Once I took out the raw dough, I was enjoying it.
20:37I'm hoping that I don't have to go for the bake for your life challenge.
20:41It's only getting more stressful.
20:43Yes.
20:44It's starting to get to me.
20:46Cory, worst childhood fear, but always goes back to there's something under the bed.
20:52That is the hands of the monster coming up.
20:54They've already scratched here on the pillow.
20:56I love that you Halloweened it up by making the hands coming out.
21:00It's just, you know, bigger than life.
21:02So I love all of that.
21:04I made for you a caramel apple cheesecake.
21:07The caramel apples at the fair.
21:09The streusel has chopped peanuts.
21:11That's where my injury came from.
21:13Because typically there would be peanuts chopped on the outside of those apples.
21:17I'm not going to say it was worth it, but it might have been worth it.
21:20But it was worth it.
21:21The texture of that streusel is phenomenal.
21:23It is sandy.
21:24It is crunchy.
21:25It is crunchy.
21:26Textbook.
21:27So good.
21:29It definitely gives all the fun of the fair, but kind of grown up.
21:33With the caramel apples and the nuts and everything.
21:35This also feels like I'm eating my childhood.
21:37So I want to thank you for that.
21:38Of course.
21:39Thank you, Cory.
21:40Absolutely.
21:42Based on the judge feedback, fingers crossed that I make it in the top.
21:45This is one of my favorite crumbles I've ever eaten.
21:47Because it's so tender, right?
21:48Yeah, yeah, yeah, yeah.
21:49I'm putting my thing in here.
21:51Can we show that?
21:52Can we please show that?
21:53Oh.
21:54I have a doggy bag in this, Cory's.
21:59Bakers, the five of you faced your childhood demons today in the most delicious way.
22:06Yes.
22:07And two desserts absolutely slayed.
22:10That's funny.
22:11They were baked by...
22:13Alan.
22:14Yeah.
22:16And...
22:17Cory.
22:18And the prize for best worst monster goes to...
22:27Cory.
22:30Cory, your caramel apple cheesecake bars were so tasty, one judge put them in her purse.
22:42And your monster under the bed was very creepy.
22:45Cory, you won $1,000, my friend.
22:51Perhaps you can buy a fingertip with that money.
22:53Yeah.
22:55Cory and Alan, congratulations.
22:58You are both guaranteed a spot in the finale.
23:01You can finish celebrating up in the gallery.
23:03What are you?
23:04That means, Oksana, Melanie, and Camille, you have to fight to get into the finale.
23:14Because this is such a significant moment, I've invited three bigwigs to help me introduce the fake for your life challenge.
23:20I hate that!
23:21Oh my gosh!
23:22That's so cute!
23:23That's so cute!
23:24Wow!
23:25That's so creepy!
23:26They all arrived in one tiny little car.
23:27Yeah!
23:28Okay, you clowns, let's tell these bakers what they need to do to stay alive.
23:38For this crucial challenge, you need to create a dessert that features the most frightening childhood monster of all.
23:47A deranged clown.
23:48And since this dessert needs to be unnerving inside and out, you'll need to incorporate a freaky ingredient.
23:56When the clock starts, grab one of the balloon red ingredients.
24:01Red miso, hibiscus, or tomato.
24:04And remember, we want to taste the ingredient.
24:08Come here!
24:13I'm shaking!
24:14Reminder, the judges make their decisions based solely on the desserts you make in this round.
24:22You have two hours for this challenge.
24:24This is make or break.
24:26So take a deep breath, and bake for your life.
24:33What are you gonna do?
24:35I will use hibiscus.
24:36You're gonna do hibiscus?
24:37Yeah.
24:39You guys can do it.
24:40You guys can do it.
24:42Smells really bad.
24:44Miso is fermented soybean paste, so it has a really salty soy sauce flavor.
24:51This is the most salty thing I've ever put in my mouth, so I'm gonna just sweeten the ever-loving soul out of it all around to make this balanced.
24:59I'm making a mochi cake with miso and maple pecan and creme anglaise to go on top.
25:05Mochi, you use glutinous rice flour, specifically, because you want it to kind of be gummy, and it's really good. I like the chew on it.
25:12Melanie, let's talk about the decoration. What are you gonna do for your clown?
25:16Last time I had too many elements to do in two hours. This time I am gonna focus so hard on a single clown face.
25:21It's gonna be fondant and some ice-a-malt eyeballs.
25:25So I'm gonna use this as my mold, and I am gonna be working on the details the entire time.
25:29I'm gonna stay with the Japanese theme of miso, and I'm gonna make a creepy clown, kind of like those traditional guardian statues that you'll see in Japanese gardens.
25:38And it is gonna be scary.
25:39Are you genuinely afraid of clowns?
25:41I wasn't until today. This is new because she was doing this and looking at me.
25:46Yeah, it's a little gift from us to you. You get to take home a new phobia.
25:51Aww.
25:52All right, good luck.
25:53Thank you so much.
25:54Right now I'm adding my pecans to the mochi cake batter, and it has to bake for a long time.
25:58And then it has to chill enough for me to put my fondant face on top.
26:01So I want this in the oven right now.
26:05Frenchie, you're using jalapenos?
26:07Yeah.
26:08Oh, wow. The French guy is going for the spice.
26:11I get the cherry tomato. I want to pair it well with a touch of savory.
26:16Because it's bold, and I always want to go with a flavor that people are afraid of.
26:20So for my dessert, I'm making a tomato, strawberry, bacon, cheesecake, tart.
26:23The flavor is gonna be tomatoes, so I'm doing a rainbow tomatoes.
26:26I'm gonna roast them in the oven.
26:28And then a cream cheese filling, so it would be like an unbaked cheesecake cream.
26:31And then a tomato and strawberry on the top.
26:33I put probably like 20% strawberry.
26:35Red is down to get the jam filling.
26:38I'm going for salt, heat, fat, and acid filling to make my savory, sweet tart.
26:44I'm gonna decorate my deranged clown with making the face of the clown on top of the pie.
26:49And then use the pie crust to make some creepy-looking hair.
26:55Bakers, one hour, 15 minutes remaining for your deranged clown desserts.
27:02Oh my gosh!
27:07What's up guys?
27:08These ingredients are crazy.
27:11There's pros and cons to each of them?
27:13Yeah.
27:14But I would choose the tomato.
27:15Really?
27:16I would.
27:17In the south we have tomato pie.
27:18Now it's savory, but I think it would be easy to turn sweet.
27:21Miso, I don't know how I will use miso.
27:23I only like miso in my miso soup.
27:25For me I think miso is salt.
27:27Yeah.
27:28It's like salt and umami.
27:29And hibiscus I love with mezcal.
27:32Everything's better with alcohol.
27:35Congrats guys.
27:36Thank you, thank you.
27:37Enjoy the view from up here.
27:38Yes.
27:39All right?
27:40So much better up here.
27:41It won't be long before you're down there.
27:43Oh gosh.
27:44Jointy!
27:45It's my jointy!
27:48Oksana, are you making a mousse?
27:50Yes, mousse on top, yes.
27:51Where are you using the hibiscus?
27:53In the mousse.
27:54In the mousse?
27:55Yeah.
27:56I love hibiscus.
27:57My father, he had high blood pressure.
27:59And somebody told him that he have to drink a hibiscus tea.
28:03I still remember the hibiscus.
28:05It makes me always smile and reminds me about my papa.
28:08So I'm making a mousse cake.
28:10I choose, well not sponge.
28:13Base and blackberry, cherry, hibiscus combination.
28:18I feel like Frenchy and Melanie are taking more of this.
28:22Yes.
28:23And she's making something similar of what she already made.
28:28I'm going to do a ruffled color from paper to paper.
28:32And in the center, I'm going to make a deranged clown face
28:37out of white chocolate.
28:4050 minutes left.
28:44Oh my gosh.
28:45You got it?
28:46I hear you do.
28:48She's going to use isomalt?
28:49I think so.
28:50Melanie, is that isomalt?
28:51Yeah.
28:52Yeah.
28:53To make the isomalt eyes first, I'm going to put the yellow in.
28:56And then when it is sticky but not wet anymore, I painted little pupils.
29:01Yellow eyeballs I'm pulling straight from Pennywise.
29:03When he is going to eat people, his eyes go yellow and he's very scary.
29:07Now I get to do my fondant clown face over the top of an eight-inch pan, same as what my dessert is in.
29:13My hope is that I'll be able to pick up the finished thing and plop it right where it's supposed to be and it's already shaped out.
29:20Do you think that Frenchie's crust is overbaked?
29:23I think it's perfect.
29:24I'm happy with a bake on it.
29:26It's perfect.
29:27It's right on the edge.
29:28I want to make sure that there is no underbaked pie crust.
29:31I am redeeming myself from the last two challenges where I had an unbaked crust.
29:36Frenchie's already painting the hair.
29:38Hopefully it's scary enough.
29:39Frenchie, make it really scary, like Cory says.
29:42Right now, I'm putting my roasted tomatoes on the bottom.
29:47Oh.
29:48Oh, gosh.
29:50Is he going to put the tomato layer first?
29:52He needs to adjust a little bit, not a lot.
29:55Uh-oh.
29:56He's going to make the dough soft.
29:58Oh, my God.
29:59I'm getting so nervous.
30:01I cannot make a mistake here.
30:02I'm making it to the finale.
30:11He's taking the tomatoes out.
30:13I'm taking it off after consideration.
30:16I don't want it to be, like, making the pie soggy.
30:19I have to redeem myself.
30:20I can't say of the judges, mushy pie crust.
30:23I got to change my pan.
30:25I want to make sure that the pie crust doesn't get soggy.
30:28So I'm going to put bacon.
30:29Ah.
30:30OK.
30:31OK.
30:32The jalapeno and then the cream cheese.
30:33And it's going to absorb the moistures in between the dough and the roasted tomatoes
30:38and tomato jam.
30:39That looks good.
30:40Frenchie.
30:41Yeah, that was good.
30:42Down to 20 minutes now.
30:44OK.
30:45For one of you, this will be your last bake.
30:49Good lord.
30:50I want my clown to have a deranged stone statuesque look.
30:58This is not looking like it is in my head.
31:01If what is in my head gets on the plate, I will make it to the finale.
31:05So just please.
31:06Fifteen minutes, guys.
31:07Hey.
31:08Time is almost finished.
31:12So I put my intramet out of glass chiller and I start assembling a decoration on top.
31:18I'm pretty sure the flavors are awesome, but it looks like an unfinished cake.
31:23I'm going to tell her.
31:24Oksana.
31:25I think the clown on the top is good, but try to do something around the edge.
31:31It just looks unfinished.
31:32OK.
31:33So you think just make, like, white band?
31:36Something.
31:37I know what I will do.
31:40I love you, Cory.
31:42I'm putting on top my strawberry cherry tomato jam.
31:45I need this to be more scarier, so I'm adding white teeth.
31:48But I will want it to look a little bit better.
31:50I don't know.
31:51What should I add?
31:52Can you make a meringue?
31:54For the hair, you cannot put it on top.
31:56I can try.
31:57I made some hairs out of pie dough, but I feel it's not giving, like, any scares.
32:02So I quickly whipped Italian meringues, and then I piped the hair on the side of the clown.
32:07Torched it.
32:09It looks good.
32:10It looks better than it was.
32:13Seven minutes.
32:15This is not that cool.
32:17My actual dessert, the whole thing that I was supposed to be working on, is too warm for me to actually put this fondant face on.
32:23I'm running out of time, but it needs to cool, so I pop it in the glass chiller.
32:28Oksana, you, is that like a bloody...
32:31Rebell.
32:32To cover exactly the cake, I sprinkle some cocoa butter, red like blood, and I put white chocolate on top, and I put bent around and...
32:42Three minutes.
32:43Oh, no.
32:44Oh, my gosh.
32:45Last-minute details.
32:47Turning stuff up for all the eyes.
32:54I don't want my yellow clown.
32:57One minute.
32:58Help!
32:59This is it, bakers.
33:00It all comes down to this bake.
33:02I've waited as long as I possibly can, so I-I run, and I get my cake out of the glass chiller.
33:08This might not come off pretty.
33:10Okay, okay.
33:11Okay, Melanie.
33:12I am not 100% sure that the fondant face is not gonna fall apart as I lift it off my hand.
33:16Oh.
33:17Oh.
33:18Oh.
33:19And it comes up, and I can just set it over the cake.
33:22That is a live face transplant right there.
33:25That was scary.
33:26And then I'm just trimming the edges, and I did it.
33:29Just like it was in my head.
33:31Right there.
33:32Ten seconds.
33:34Work fast, Oksana.
33:36I know.
33:37Come on, Frenchie.
33:40Smear, smear, smear.
33:42Come on, Melanie.
33:44That's it.
33:47Good job, guys.
33:48Pretending the clowns.
33:51Judges, time to juggle some deranged clown desserts.
33:56Melanie?
33:57Hi.
33:58Ooh.
34:00We're having this judging one-on-one.
34:03Right, which is very scary.
34:05It is a completely different feel, because your focus is completely on the judges, and there's nowhere else to look.
34:12There's no other people to pay attention to.
34:14It's just, hello.
34:16You don't dress and very scary.
34:18And now you're going to judge me.
34:19First of all, what flavor did you get?
34:21I got miso.
34:23So I decided to make a mochi cake to kind of lean into the Asian theme.
34:29I made my clown a little bit like those traditional guardian statues that are in lots of traditional Japanese gardens, but also it's a clown and it's gross.
34:38I love how focused it is.
34:40You gave us the face.
34:41You took your time.
34:42You did your details.
34:44The eyes.
34:45Isomalt?
34:46Yes.
34:47I didn't even know she knew how to use Isomalt.
34:49I don't, but I'm learning.
34:50I will.
34:51No, no, no.
34:52You do.
34:53I do now.
34:54There are so many places to look that say deranged cloud.
35:01This is a mochi miso cake with maple pecan flavoring and this is a maple creme anglaise.
35:10This is like comfort food dialed up to 12 and it's pecan and maple.
35:16It tastes like a hog.
35:18I get the miso here, but I also just wanted a little bit more miso.
35:22Sorry.
35:23Is this your first mochi cake?
35:24Mm-hmm.
35:25Wow.
35:26What?
35:28You should continue to make this.
35:30All right.
35:31Thank you, Melanie.
35:33I appreciate you guys.
35:34I feel that for my part, that is the best that I could have done and I really hope that
35:38that's enough to squish me through.
35:41I got a little bit of the miso.
35:42I think it was more of a back note.
35:44I think she could have used more.
35:46I could see the miso in the anglics.
35:48I could see it floating in there.
35:49Miso is a hard flavor.
35:53Hi, Oksana.
35:55My scary favorite ingredient is hibiscus.
36:00It just whispered to my ears as this whisper clown whispered to look like a clown.
36:06That ruffle makes me want to go out and kill somebody and put blood on my own ruffle.
36:11The scary clown face is spot on.
36:14The collar that you made with the white chocolate and then blooding that as well is perfect.
36:19It's gruesome and it's totally classy at the same time.
36:23Let's serve it up.
36:24I made hibiscus mousse cake, mascarpone with ganache with a cherry blackberry jam and hibiscus mousse on top.
36:35Oksana, Oksana, Oksana, Oksana.
36:38It is a mousse cake.
36:40You've done several of them.
36:42Opera cake, matcha cake, the black forest.
36:47In the back of my head, I keep thinking, we already know that you know how to make a mousse cake.
36:52Yeah.
36:53My biggest mistake, to be so sure that I can make my mousse cake again.
36:58I really want to go to finale so badly.
37:04Bless it.
37:05This is easy for you because you clearly do it well, but you don't want to become predictable.
37:10This has to be the last time you do a mousse cake.
37:13Yeah.
37:14No, I think this is great.
37:15I love every aspect of this.
37:16The hibiscus flavor is so bright and floral.
37:20I definitely get hibiscus, and I get hibiscus plays well with others.
37:24I agree with Steph.
37:25I love the cherries.
37:26They are plump.
37:27And I love that you threw the blackberries in there, too, because it was a berry party.
37:30All planned by our friend hibiscus.
37:33Thank you, Oksana.
37:34Thank you so much.
37:35I was, like, not really comfortable that I make a sourced cake in a row, made in a mousse base.
37:41I don't want to go home.
37:43I need to get to final.
37:45She did a really great job.
37:47But we have seen so many mousse cakes, and I think this is not Halloween mousse cake championship.
37:55Yeah.
37:56But I do think that it was the right amount of cake.
37:59It was the perfect amount of jam.
38:00I love the mousse.
38:01Yeah.
38:02I agree.
38:03100%.
38:04Camille, let's talk about the flavor you got.
38:07The flavors, I choose cherry tomato.
38:10And then I colored and painted the pie to make it more dramatic.
38:14I love that you used the cherry tomatoes with the eyes that had been pulled out.
38:18I think it's gross and fantastic.
38:20Let's try it.
38:21I made a tomato strawberry bacon cheesecake.
38:24It's a bold one.
38:26I don't know if they're going to like the tomato savory and sweet, so I really wanted to just be bold.
38:34There's so many different flavors.
38:35So the first bite I got, I was like, this is almost too savory.
38:39And then I took another bite and that was right back to dessert.
38:42I think you treated the tomatoes beautifully.
38:45And I really loved it with the strawberries.
38:48I will say, I think your crust is a little bit tough.
38:51It doesn't eat beautifully.
38:54It doesn't hold together beautifully, but it is fun.
38:59I went in.
39:00I did my best.
39:01Confidence was what I had.
39:02And I'm happy that I took the risk and the chances.
39:05I love the flavors of this.
39:07I just think the textures are off.
39:10Yeah.
39:11Obviously, only two of these bakers can make it through into the finale.
39:16Do you feel like you guys have made a decision?
39:27Bakers, your desserts were a three-ring circus of terror.
39:32What was interesting is that all three of the important aspects of this challenge were split evenly among you.
39:40Oh.
39:41The best decoration came from Oksana.
39:44The best use of the featured ingredient was by Camille.
39:48And the tastiest bite was made by Melanie.
39:51Oh.
39:52One of you is going straight to the finale.
39:55The dessert the judges loved and feared the most was baked by...
40:04Oksana.
40:08Congratulations, Oksana.
40:09You are in the finale.
40:10You're so amazing.
40:11You're so amazing.
40:12Yeah.
40:13Deserved.
40:14Earned.
40:15That leaves Melanie and Camille.
40:19Melanie.
40:20Yeah.
40:21Your deranged clown was gruesome and detailed and so delicious.
40:26But we wish you'd amped up the miso.
40:28Yeah, me too.
40:29Camille.
40:30Camille, you really went for it, flirting with savory.
40:35And your use of tomatoes was so sublime.
40:39But your crust was tough.
40:42This was a truly heartbreaking decision.
40:45But unfortunately, this is the end for one of you.
40:50This has been very rewarding and really hard.
40:54No matter what happens, I'm so proud of myself.
40:57There is nothing else I would have done differently because, as a chef, you gotta take risks.
41:03Camille, I'm sorry.
41:05But I'm afraid it's time for you to leave the mansion.
41:09Thank you so much for the opportunity.
41:10Appreciate it.
41:11Absolutely.
41:12I'm really, really proud, grateful, and then humble.
41:16I learned a lot about myself.
41:18You should never be ashamed of losing because you never lose.
41:23You just gain.
41:24It's been an absolute pleasure watching your work.
41:26Thank you, chef.
41:27Yeah.
41:28I want to do more like savory sweet desert.
41:30I think it's pretty cool.
41:33Bakers, the next time we meet one of you, we'll become the Halloween baking champion.
41:38Ha, ha, ha, ha, ha.
41:39Tenale.
41:41Tenale.
41:42Tenale.
41:44Next time.
41:45Oh!
41:47Oh!
41:48The remaining four bakers face their own demise.
41:51That's creepy ASL.
41:53In an all-out effort to claim the $25,000 prize.
41:57This is war.
41:58Suck it, Alan.
41:59Whoa!
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