- 3 months ago
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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?
00:28Lambs, cheese, butterfly stays with her feet!
00:31Oh, well, I guess we're the same now.
00:36Last time...
00:37Go yeast!
00:38Red 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?
00:50Jo proved she was on a roll.
00:52Thank you so much.
00:54While Shanika's dreams...
00:55Not soft, not supple.
00:57Crumbled.
00:58I'll miss you.
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...
01:29Maybe 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.
01:35Whoo-hoo!
01:36I have been baking for a very long time. Decades.
01:37But getting in the tent, it's like I'm a new person.
01:38Like, the whole baking experience is new.
01:40I forgot.
01:41Oh, I can't.
01:42Yeah, I can't.
01:43I can't.
01:44I'm a little happy.
01:45You are a little happy.
01:46I can't.
01:47I can't.
01:48I can't.
01:49I can't.
01:50I can't.
01:51I can't.
01:52I can't.
01:53I can't.
01:54I can't.
01:55I can't.
01:56I can't.
01:57It's week three.
01:58That's six.
01:59Three.
02:00Whoo-hoo!
02:01I have been baking for a very long time.
02:02Decades.
02:03But getting in the tent, it's like I'm a new person.
02:04Like, the whole baking experience is new.
02:06is new. Forgot how to tie. It's carnival week. I love carnivals. They're fun. They're
02:12colorful. I'm pumped. Bakers, get ready for a spectacle of the senses, a whirlwind of
02:19wonder, a joyful jamboree. It's our first ever carnival week. The festivities begin
02:25with the staple of every fair and carnival, fried dough. And hit them with examples.
02:30Funnel cake. Donuts. Churros. Churros. Today you'll pick your favorite fried treat and
02:37personalize it with exciting flavors and garnishes. You have two hours on the clock to make eight
02:42servings. On your marks. Get set, bake. It's carnival week. It reminds us all I think of our childhood,
02:52so it's quite nostalgic. Are we going to go to a carnival today with some of your bakes? Oh yeah,
02:57for sure. It's a roller coaster ride. We're just starting, you know. Exactly. This is our first
03:03carnival week and we are overwhelmed with excitement. It's all about creativity, personality and color,
03:10so it cannot be boring all dough. Whoa. If you can fry it, you can do it. We want to be amazed and
03:21astonished at the baker who has creative and unique interpretations of fun carnival treats.
03:26This week I'm going big. Very ambitious. Presentation flavors, all the above.
03:34Ryan will go big with churro cones filled with chocolate creme diplomat, raspberries and toasted
03:40meringue. I've got my churro batter slowly melting here. I wish it was melting a little quickly,
03:47quicklier, quicker, quicker. When choosing their dough. I'm making fried apple pies. We're going to the
03:53fair. The bakers have a world of carnivals to pick from. So this is a West Indian thing called fat
03:59karma. It just reminds me of being in Trinidad growing up. Today I'll be making Korean corn dog
04:05inspired mochi doughnuts. I add a little bit of instant noodle powder and I find that it adds like
04:10an extra depth of umami. It just came to me yesterday when I was eating instant noodles.
04:14That's what, that's all I've been surviving off of. Jennifer isn't clowning around with her cheese and hot
04:21dog stuffed mochi rings inspired by the Korean corn dog. I love to go get it with my sister
04:27um, as like a late night snack. So that's what's inspired it. Oh, too much. Each unique dough.
04:35I'm making mochi doughnuts. You got to handle the dough very, very specifically at the beginning.
04:39Requires its own unique preparation. It's getting all fluffy. I'm making toutons, which is Newfoundland's
04:47sweet bread. Toutons are generally fried in a pan with butter. I've never had them deep fried before.
04:53So I hope I don't have a disaster. Tamara brings the carnival east with orange and ginger toutons
05:00decorated with a rum royal icing. In it goes. And if it overproofs, I'll punch it down and I'll deep fry it.
05:07Anything deep fried is usually good. You could deep fry a cat turd, and it would probably taste good.
05:14Oof.
05:17L'entregue, lemon juice, butter.
05:19This is my lemon glaze that I'm making. This bake has to be bright. It has to be flavorful.
05:26Fried dough is the perfect vehicle for bold flavors.
05:30Maximize the flavor. That's the plan.
05:32So the bakers are going all out with fillings and toppings.
05:37A freeze-dried raspberry chocolate diplomat with toasted walnuts. Yeah. Going big today, like I said.
05:45I'm making my peach filling, saving some time. I came up with this.
05:51Dominic is frying up spicy peach hand pies topped with an amaretto glaze.
05:56It has a kick. Certainly has a kick.
06:00Ah, 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.
06:11I am making a molasses caramel. Molasses goes hand in hand with toutons.
06:17These are my sesame seeds, which will be in the glaze on top of my donuts.
06:21For 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 donut from Cambodia.
06:34So you're using a Dutch oven?
06:35Yes, I'm the old-fashioned one here.
06:37Because that's what I work with at home.
06:38You trust your instincts. That's what it's all about, right?
06:41Yeah.
06:42Yeah.
06:45Ed, I discovered oil in the tent.
06:47We're going to be rich. 45 minutes!
06:50It's vegetable oil.
06:52No, that's still good.
06:53It's still good.
06:55Now I'm actually rolling out the donuts. This is the fun part.
06:59I'm so excited. I can't wait to eat one.
07:01It's good, actually.
07:04I'm shaping them as round balls just because I think the decorations work better.
07:09Normally, these are shaped like large fingers.
07:13Infused with cardamom and ginger, Covey's Fat Korma will have a ruby chocolate glaze and a non-traditional shape.
07:19I did run it by my mother, so I'm just going to refer all emails to the boss.
07:26I'm going to stuff it with cheese and sausage and then pipe another layer of batter on top.
07:31I don't know what's the smartest way, but that's the only way I figured out how to make them stuffed.
07:35Fillings need a perfect seal.
07:38Eventually, it'll look like peaches.
07:40Or they could explode in the fryer.
07:42It's very important that the filling stays inside the pie. It's quite crucial. Be a good pie. Do not explode.
07:49With her cinnamon apple hand pies, Jo aims to take the judges to an English country fair.
07:56First one in the fryer.
07:58The level of stress and excitement is really quite ridiculous.
08:03Welcome 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. He's so stubborn.
08:18Zoe's fried lemon mochi balls will be topped with colourful cereal and toasted meringue.
08:25Be confident with the oil. Don't be afraid of it.
08:27The minute you're afraid of using hot oil is the minute that you burn yourself.
08:31Oh, hot. They're a little bit misshapen.
08:36If they touch each other, they stick together really badly.
08:40So far, I haven't deep fried any of my fingertips. So far.
08:44I think this is the hardest part of the bake here.
08:48That's a disaster.
08:49For some reason, our batter is slipping out of the cone.
08:52I'm going to try one more, see what happens.
08:56It looks very good. Yay!
08:58I'm hearing some sizzling sounds. Might mean that one of them bursts open.
09:03It's like a symphony. You can hear it.
09:05Yeah, not really. I don't want to hear that sound.
09:08No, no, no.
09:09It's good, actually.
09:11We are back on track.
09:13Back in the game. Back at the fair.
09:15I have to get all of these cooked, cooled, glazed, and decorated.
09:23I'm running out of time.
09:27Bakers, you have ten minutes left.
09:29Oh, my goodness.
09:30Time is going faster than I thought it would, because it's the tent.
09:33Whee!
09:36Newfoundland rum.
09:38Ooh!
09:38I'm making rice paper flowers.
09:41Whatever they do, they do. You can't control them.
09:44I'm coating my pies with peach glaze and amaretto.
09:47Add a bit of sanding sugar to the little fuzz.
09:50To the wire today.
09:51Hanging off the wire like a trapeze artist.
09:54Isn't that so cute?
09:55If only it was that easy to get a beautiful tan.
09:57Right?
09:58Yes.
09:59This tempered chocolate may not cool in time.
10:01Bakers, you're down to your last two minutes.
10:04Ah, ha, ha, ha.
10:05Hot.
10:06Chaos.
10:09You're going on a stick now.
10:10I'm trying to do little hearts.
10:12They need to set really quickly.
10:15Oh, it's tight, it's tight.
10:18Just getting ready for the photo finish.
10:21You're beautiful.
10:23Hi-ya.
10:24Five, four, three, two, one!
10:29You're done, Bakers.
10:30Hands off your fried doughs.
10:33Oh, my gosh.
10:34Ah.
10:36The 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?
10:46Oh, I actually can't believe that they were hanging on there because look at how, like,
10:52soft and delicate they are.
10:54It is exactly like Korean corn dog, sweet, salty, and a bit sour.
11:04Wow.
11:05Wow.
11:06The peach, it's so clear.
11:09The details that you've created, the details that you've created just to give us that effect.
11:12Really, 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
11:20on the inside.
11:21You're getting that warmth of the cayenne, and those peaches are just delicious.
11:27It's a great way to get your recommended daily dose of fruit.
11:30Very colorful, something you will be expecting to see at a carnival.
11:36It's just amazing how even your glaze is.
11:41It makes you just want to take a bite.
11:45Fried to perfection.
11:46And I love the lemon on the outside.
11:48I think I would have loved to have seen you adding something else in that center there.
11:56It's the British Country Fair.
11:58I mean, I feel like you should be holding the basket for us.
12:01I should be.
12:02I should be.
12:03I like the double heart design.
12:05The glaze looks nice, very shiny, but in some, it looks a bit thicker.
12:11Their filling is great.
12:12One part that's cooked apple compote, but then you fold in raw apple inside, so you have a
12:16nice contrast.
12:18There is a lot of work here, and to do it that well in two hours, kudos to you.
12:22Yes.
12:25That looks so alive and vibrant.
12:29Oh, the fact that you have colored the sesame seeds, it works so well.
12:33The aroma of the sesame, mmm, it's intoxicating.
12:39Lovely chewiness on the dough.
12:42Look at this elasticity.
12:44And caramel done perfectly.
12:46It's the ultimate fun food.
12:51What does it say?
12:52Have a toutin' or do a toutin'.
12:54Love it.
12:55I 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.
13:04These little bits of fruit.
13:06I really like that.
13:07I like that glaze.
13:10Just a glaze on its own.
13:11It's very tasty.
13:12I like that pop of rum.
13:13I put a lot of rum in it.
13:14Yeah.
13:15Just for you.
13:18What a beautiful display.
13:21Wow.
13:21The chocolate is not tempered, but there is a nice aroma of cardamom.
13:25Makes it very fresh.
13:27Beautiful technique in your frying here.
13:30Nicely cooked right through even.
13:32We've seen you do great spice blends before, and this is a very good example of it.
13:36These are so much fun.
13:42This is a very hard shape to keep, and the frying looks very even.
13:46Amazing control.
13:50Your 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.
14:06I feel a little bit nervous, though, because I know there is a big one coming up.
14:11The competition is heating up.
14:18Hello, bakers.
14:20When you think of carnival, you think fun.
14:23When you think of the technical, you think help.
14:27They're different.
14:29Okay, so bye-bye.
14:31Bye-bye.
14:31Take care.
14:32Bye-bye-bye.
14:32For your technical, you'll be making the star of the Maltese carnival season, the preñolata.
14:41And bake.
14:44Just kidding.
14:45Just kidding.
14:45We will give you more information.
14:50The preñolata is made out of sponge and butter cookies that are crumbled and combined with buttercream and pine nuts to form a dome.
14:57The dome is then coated with torched meringue and decorated with glassy cherries and chocolate drizzle.
15:03Bakers, you have two hours and 15 minutes.
15:05On your marks.
15:06Get set.
15:07And for real this time, bake.
15:09Okay, five pages.
15:15A piñolata.
15:17I don't know if I'm saying that correctly, but never heard of it, never seen it, so it's going to be good.
15:21Do you think you have the time for it?
15:23Probably not.
15:24That would be my guess.
15:25Bruno, 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.
15:35I mean, look at these glassy cherries, the apricots, almonds and pistachios.
15:40And there is even more surprise inside.
15:44Wow, it looks almost like a terrasso floor, you know, that marble effect.
15:48It's really incredible.
15:49It's a combination of chocolate cookie dough, lemon sponge and an amaretto buttercream.
15:56So they have to make both cookies and lemon sponge cake?
15:59An Italian meringue, which is one of the most complicated ones to make.
16:02What a great challenge to give them for Carnival Week.
16:10It's rich, it's packed with flavours and just so colourful.
16:17Oh my gosh.
16:19Cake, cookies, meringue.
16:21There's everything in here.
16:23Everything.
16:24With so many elements.
16:26Roast your nuts.
16:27The piñolata is all about multitasking.
16:29Nuts roasting in the oven.
16:31I'm going to work on the chocolate cookies right now.
16:33Vanilla extract.
16:34Cocoa powder.
16:35Orange zest.
16:36I love citrus and I love chocolate and I love nuts.
16:39So this is definitely up my street.
16:42How much zest do we want?
16:44They better taste the orange flavour in there.
16:49Okay.
16:51We'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.
17:03I'm making the lemon sponge cake now.
17:06I added the whole lemon.
17:07I hope it's not too much, so we'll see.
17:11Batter, 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.
17:24One cup of icing sugar.
17:28So 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.
17:44One 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!
18:01Yeah.
18:01We finished it!
18:02We did.
18:02Thank you so much for your help.
18:04With cake out, cookies go in.
18:08Cookies?
18:08How long?
18:09Twelve minutes.
18:10And destruction begins.
18:12Yeah.
18:13I am destroying my cake, as one does, after baking it.
18:18This seems sacrilegious to go to all this work and then just break it up.
18:21This feels terribly wrong, but I know it's right.
18:24So now it says to add half of the buttercream.
18:27That looks about half.
18:28Ugh, gonna make a mess.
18:31There's like 1,700 ingredients in this cake.
18:34Four different kinds of nuts.
18:36Dried apricots.
18:37Are these even real cherries?
18:39How did they get so green?
18:43Beautiful, beautiful.
18:45Hello.
18:47So it says they want the cookies to still be large chunks, so they don't want you to break
18:50them 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.
18:59I 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
19:06for 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.
19:14I don't want any pockets or air holes, so I've been pressing the layers down, but I don't
19:18want to flatten it too much.
19:20Whew, it's heavy.
19:21I don't want to be...
19:22Okay.
19:26Keep chilling and I will too.
19:2730 minutes left.
19:28Jesus.
19:30This is an Italian meringue, the 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.
19:48You want to make sure you're pouring it nice and slowly, otherwise it will start to get
19:52clumpy and lumpy.
19:55Slowly.
19:57Patience.
19:58Something I have very little of.
20:01Oh, I think we're living the Italian meringue dream here.
20:06Bakers, you only have 10 minutes left.
20:09Okay, I'll do this outside.
20:13I'm trying to get this cake out of the bowl intact.
20:18She's dense.
20:20Big boy.
20:21I still see chunks in there, so I think that's a good thing.
20:25I 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.
20:39This is my hack to get the things on the side.
20:41Chalk pistachios.
20:43Diced apricots.
20:44This is complicated stuff.
20:46Bakers, you have one minute left.
20:51Okay.
20:52Holy cow.
20:53Do we have a torch thing?
20:55Ooh.
20:56I'm going to burn it.
20:57I am going insane.
21:01I got this.
21:02I don't want to add chocolate.
21:06Ooh.
21:07I'm not so sure about this.
21:09Five, four, three, two, one.
21:15You're done, bakers.
21:15Great job.
21:19Oh, yeah, baby.
21:21Please bring your piña lattes up to the gingham altar and place them behind your photo.
21:25Bruno and Kyla are looking for a dome shape, a marbled interior, and orange, lemon, and amaretto flavor.
21:35Our first baker.
21:37Beautiful shape.
21:39Well, we certainly see the marbled effect.
21:43It's definitely the orange that's coming through the most, but it's got a little bit of a dryness in the cake.
21:52All right.
21:53Moving to baker number two.
21:55Very clean work.
21:56The meringue is nicely toasted.
21:59I would like to see more marbling.
22:02They'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, so 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.
22:42Wasn'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.
23:03Beautiful swirl on the meringue.
23:07It's a pretty good marble thing.
23:09Definitely a good amount of amaretto flavor.
23:12Good kick of lemon.
23:14Moving to our seventh baker.
23:16Looks a bit small.
23:18You can see inside that it's quite compact.
23:21It looks like the baker has pressed it right in tight.
23:25The flavors come together quite nicely on this one.
23:29Finally to our last baker.
23:32Beautiful shape.
23:33Yeah, a lot of volume here.
23:35That's great marbling.
23:38I'm definitely getting the orange coming through here.
23:41And the amaretto is present, but not strong enough.
23:45The judges will now rank the pregnollatus from bottom to top.
23:50In eighth place...
23:52Covey.
23:56The cookies were underbaked and it lacked cohesion.
23:59In seventh place...
24:03Tamara.
24:04Multiple elements needed more work.
24:08In sixth is Joe.
24:09Fifth is Dominic.
24:11Ryan is in fourth.
24:12And Zoe is third.
24:14In second place...
24:15Who is this this?
24:19Jennifer.
24:20Excellent marbling.
24:22You can amp up the flavors.
24:24And in first place...
24:27Margaret.
24:31I got a number one in the technical, which really surprised me.
24:36Well done.
24:37It 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.
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 and both did great in the technical.
25:07But if we want to talk about difficulty and complexity...
25:09Both 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.
25:29Today is a real opportunity for them to stand out and step it up.
25:33Good 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.
25:56We want you to make a colorful mask of cookies that looks and tastes incredible.
26:02Bakers, it's time to get wild.
26:03But not buck wild, alright?
26:05I got aunties watching this show.
26:06You have four hours on the clock.
26:08On your marks...
26:09Get set, bake!
26:12Oh!
26:13Easy.
26:14It is carnival showstopper day which is so exciting.
26:17Lots of decorating which I love.
26:20Whoop!
26:20Showstopper today is a carnival cookie mask.
26:23It's all about joy and happiness.
26:25Yeah!
26:26But the creative part is crucial to make a success today.
26:29Well let's hope the creative juice is with me today.
26:32I got six hours of sleep.
26:33Pretty good.
26:34In order for these masks to work, the bakers need to make sure they've baked their cookies properly
26:39and 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.
26:53I'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.
27:11When 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.
27:26How about that?
27:26That'll be fun.
27:27Bakers 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.
28:01It's such a flavor adventure.
28:04I'm very excited.
28:05Like this is something that is very close to my culture, so I do want to make it the best I can.
28:09Fantastic.
28:11Working on my dark chocolate cayenne pepper gingerbread base.
28:15We're going to shape it and hopefully turn it into a mask.
28:20Okay, here we go.
28:22Trying to curve it.
28:25Now open 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 that's a bit like molasses, but it's soy.
28:56It's got a very nice umami to it.
28:59Intriguing.
29:00Wow.
29:01I got to go in the oven.
29:02Mmm, it smells so good.
29:06What is next?
29:07Probably baking my other cookies.
29:09Yeah.
29:15This is the blueberry pinwheel dough.
29:17Nice and blue.
29:18Going to be tasty.
29:19My wife loves it.
29:20Hopefully the judges love it.
29:21The second cookie should bring complimentary flavor.
29:24Blacks 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 going to be the hair.
29:35Orange.
29:36Yellow.
29:37Purple.
29:38Purple.
29:38Purple.
29:39Whoa, yeah, that's purple.
29:40Tamera's anise and tahini shortbreads will showcase Jellybean Rho, the famously colorful
29:48houses of downtown St. John's, Newfoundland.
29:51I have a jellybean house, but not a jellybean color.
29:54They're bright and vibrant.
29:56My house is black, like my outfit.
30:01Bakers, you have two hours left.
30:04All right, maybe cookies should come out.
30:06Oh, that was a close one.
30:11Margaret, that looks like someone I dated.
30:15After 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.
30:29I'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.
30:57Hollow juice, everybody.
30:59Sorry, sorry, sorry.
31:00Joe's pineapple stained glass cookies and mango crinkle cookies will transform into a Rio showgirl,
31:08inspired by her ex-husband's Brazilian wife.
31:11Ex-husband's current, so just give me a mini family map here.
31:15Okay, so me and Faddy were married.
31:17We had Lily and Jasmine.
31:19Then me and Faddy separated.
31:21I married to Flo.
31:22I had Margot and JJ.
31:24Faddy married Robbie.
31:26Robbie had Nora.
31:27We do birthdays and everything together, and yeah.
31:30What a lovely way to keep the family unit a unit in this fun, new, modern way.
31:35Exactly, yeah.
31:39Going in.
31:42While the final cookies bake.
31:45Okay.
31:46The bakers find ways to jam in more flavor.
31:49I'm making jackfruit jam.
31:52Oh, it smells so good.
31:53And begin work on their eye-popping decorations.
31:56That works.
31:58My fingers have learned to not feel heat anymore.
32:02A lot of eye-popping decorations.
32:06Ah.
32:08It's this Feather 478 Caribbean Carnival.
32:11They pay so much attention to their costume, so I'm really trying to make sure that everything is perfect.
32:17Zoe's Caribbean Festival mask, made of coconut lime and lemon thyme sugar cookies, will don wafer paper feathers and isomalt gems.
32:29Welcome to my gem store.
32:31These are my isomalt gems.
32:32So satisfying.
32:33Oh, yeah, a little bit wonky, just like the house is 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.
32:51The details are coming.
32:53Beautiful.
32:54I'm molding my mask out of the beijinio.
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, but it's not enough.
33:13It's not enough for me.
33:14It's got to be.
33:17Ryan goes for perfection with his jester mask, made of spicy chocolate gingerbread and jam-filled blueberry pinwheel cookies.
33:25Doing some royal icing flooding right now.
33:28I thought this decorating part would be a lot more fun.
33:32No, I'm kidding.
33:33It's good.
33:33It's fun.
33:35Flooding is so much fun.
33:37Why?
33:39Wow.
33:40Look at all that gold leaf.
33:42She has the 24-carat gold mask.
33:45We're going for wow factor.
33:53I never heard the tent so quiet.
33:55Very intense.
34:00Ah!
34:02You all right?
34:05I dropped a mask.
34:06Oh, Lord.
34:09I don't even know where it goes.
34:13The masquerade starts in 15 minutes, bakers.
34:17I'm so stressed.
34:18I don't have enough time.
34:20First stage of the engineering.
34:22Have to move quickly.
34:23Otherwise, the caramel hardens.
34:25So, this goes like this.
34:27Woo!
34:28Woo!
34:28Woo!
34:28Woo!
34:29Thank God that worked.
34:32There are so many little details.
34:34I can't even think about them all.
34:36Oh, gosh.
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.
34:47Get in there.
34:48We're not going to cover up our mistakes.
34:51We'll enhance them.
34:52One minute left.
34:55Free.
34:56Now it's coming down to the crunch.
34:58Oh, no.
34:59Ay, ay, ay, ay.
35:01Ah, choices.
35:04Okay.
35:06Ay, oh.
35:08Coming in hot.
35:09It's not sticking.
35:10Okay.
35:12Ooh.
35:1210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
35:22You're done, Bakers.
35:23Great job.
35:25Excellent work.
35:27Holy.
35:36Now, Bruno and Kyla will peek behind the Bakers masks.
35:42Margaret, I can't believe you were able to create this in a cookie.
35:47It looks like it's made of wood.
35:49Yeah.
35:50Yeah, like 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.
36:08It looks like it's really nicely baked all around.
36:11I do appreciate a good lepkuchen cookie, because my grandfather was from Germany.
36:16Ah.
36:16And it tastes 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.
36:27Okay.
36:28Yeah.
36:30Your flooding is flawless.
36:33And it'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.
36:57This is a stunning display of your talent.
37:01Great job.
37:03Wow.
37:04Ryan, 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.
37:18Fruit first, a little sugar after.
37:22And this is the chocolate cayenne gingerbread.
37:25Yes.
37:28That kind of spice makes you sweat a little.
37:31But it's a good heat.
37:33Yeah.
37:36The 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, and then the pork floss.
37:57It makes you think.
37:58I'm struggling for what to say about it, but 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 and then a little
38:19bit rough on the edges, so it looks a bit rushed.
38:21I want that cookie.
38:22Brown butter.
38:23Can we try the gingerbread first?
38:24Yeah, okay.
38:25Okay.
38:29Oh, it's really good.
38:30It's a well-crafted gingerbread.
38:32It's chocolate forward.
38:34Beautiful cookie.
38:36Okay, brown butter cookie.
38:37There we go.
38:40It's nutty.
38:41It's bursting.
38:42That's very nice.
38:43Just a little bit more finesse on the outside.
38:50Tamara, 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 a Mardi Gras on George Street.
39:06A little too much rum.
39:07You know.
39:07In a bar fight.
39:08Yeah, it's a downtown scene for sure.
39:12Okay, shortbread here.
39:15The mask needed.
39:15Just a tiny bit more cooking time.
39:18Great.
39:18Hey, should we taste the next one?
39:22Tahini adds this nuttiness, so really nice.
39:25Just a little bit baking time.
39:30Wow, Joe.
39:32You are taking us right to real.
39:35It looks so realistic, like I can feel I could grab it and wear it and go party.
39:40All night.
39:43We've got that shortbread crust and that beijinho.
39:47Beautiful texture.
39:49Crumbly, very buttery.
39:50And beijinho is my new friend.
39:53All right.
39:54The 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.
40:09There'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.
40:22The jackfruit and the pineapple together are just really bright and fresh.
40:28Okay.
40:28He's going to lose his ear.
40:30That ketchup mayonnaise cookie takes me where I want to spend the rest of my life.
40:37It does remind you of gingerbread, but that journey is much more beautiful.
40:43Works so well.
40:46Just a half.
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.
41:21Then 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.
41:31Who 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.
41:44Bakers, you have taken us on a roller coaster of flavors, and one person will be the king
41:56or queen of carnival.
41:58This week's star baker is Dominic.
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?
42:40I 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.
42:50I'm not lifting a finger for a few days, at least.
42:55Star baker!
42:56What a good!
42:59I am so shocked.
43:00I'm super proud that I'm going to move on to week four with the 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.
43:17Next time.
43:18Woo!
43:19Things get sticky.
43:20Ah!
43:21For the first ever maple week.
43:23I don't know about this.
43:24Let's do it.
43:25Getting dirty.
43:25Who will pour on perfection.
43:27My God, that flavor.
43:29I'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?
43:37Ha, ha, ha.
43:50Love youмерly stop.
43:50Bye.
43:51Take care.
43:51Bye.
43:53Bye.
43:53Bye.
44:01Bye.
44:06Bye.
44:07Bye.
44:08Bye.
44:08Bye.
44:09Week.
44:10Bye.
44:11Bye.
44:13Bye.
44:13Bye.
44:14Bye.
44:14Bye.
44:15Bye.
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