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Halloween Bakeshop Season 1 Episode 7
#HalloweenBakeshop
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#HalloweenBakeshop
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FunTranscript
00:00This program is rated PG and contains mature subject matter. Viewer discretion is advised.
00:13In the beginning, there were eight bakers with a hunger for Halloween.
00:17Any holiday that I can throw fake edible blood on is my jam.
00:21They took on their fears.
00:22What's up? How's it going?
00:23And bone-chilling challenges.
00:25We're having a gala in the graveyard.
00:28Welcome to our Dracula's Detective Agency.
00:32Tonight is all about mummies.
00:36Oh my God.
00:38With every bake, their abilities and artistry were tested.
00:41We want six spider profiteroles.
00:44A scream cheesecake.
00:47A chiffon critter cake.
00:49Frightening floral cupcakes.
00:51And one by one, five bakers were eliminated.
00:54Juliana, Sara, Nikki, Justin.
00:57Austin.
00:59Now, just three remain.
01:02Self-taught baker, Alessandro.
01:03Go, go, go.
01:04Who has dazzled us with his delicious displays and creative cakes.
01:07This cake is amazing.
01:10Killer dessert artist, Megan.
01:12Nice, nice.
01:13Who has delighted us with her flair for flavor and deadly decor.
01:17That's our first plate lick of the season.
01:20And classically trained Lawrence.
01:22This is where I start to sweat.
01:23Who's enchanted us with his spellbinding flavors and immaculate bakes.
01:28The mascarpone cream.
01:30It all boils down to this.
01:32One last haunted hurdle stands between these bakers and the ultimate Halloween glory.
01:37My stomach is in max.
01:39I'm freaking out.
01:40I'm panicking.
01:40The bake shop champion title and a monstrous $25,000 grand prize.
01:46Ah!
01:46Alessandro, Megan, Lawrence, welcome to the Halloween bake shop finale.
02:03Woo!
02:06From the moment you walk through those doors, the three of you have given us delicious desserts
02:11that have delighted and sometimes even disturbed us.
02:14But in the best way.
02:15Each one of you has proven to us that you're the master of your craft and wild for Halloween.
02:21Bakers, this will be your most challenging bake yet.
02:27Tonight, you will create your bake shop monster piece.
02:35We've really had to get that light fixed.
02:37It's been doing that this whole time.
02:39Your bake shop must include three unique desserts.
02:43First, we want a boo-to-foo bestseller.
02:46Give us six handheld desserts that will fly off the shelves of your Halloween bake shop.
02:51For your second dessert, we want a freaky favorite.
02:55Keep it special to you, but whisk in some Halloween flair.
02:59And finally, we want a scary showpiece.
03:03We want a cake that showcases your decor on a grand scale.
03:08And because we love treats and tricks, your cake must include an element that surprises us.
03:14This is a very tall order, bakers.
03:18We are asking you to bake up a storm.
03:22Cue the lightning!
03:24You have four hours on the clock to complete your bake shop monster pieces.
03:30Are you ready?
03:31Yes.
03:31We're ready.
03:32Are you really ready?
03:33We're ready.
03:34All right, my final three.
03:37Remember to creep it real, because your finale bake starts now.
03:46Go, go.
03:49There's just so much adrenaline.
03:51Like, I could explode.
03:52I mean, it doesn't look like it on my face, but like, it's a lot happening.
03:56This is my last chance to prove to the judges that I'm good enough to win the whole thing.
04:01For my beautiful bestseller, I am making a cherry from tart with cherry buttercream and torched cherry on top.
04:08For my freaky favorite, I am making a banana tiramisu with banana gelatin slugs.
04:13For my scary showpiece, I'm making an almond mini chip cake with an almond raspberry swirl buttercream.
04:20I just want to put it all out there, show them what I can do.
04:23Oh, my God.
04:26It's finale day in the bake shop, and I'm ready to create.
04:31Perfect.
04:32For my beautiful, for my beautiful, for my beautiful bestseller, I'm making my famous lemon meringue tart with a pepper ganache, a lemon curd, and a pepper meringue.
04:44For my freaky favorite, I'm making a ecmec layered with plum compote, pastry cream, chocolate chantilly cream, topped with roasted pistachios and roasted almonds.
04:53For my showpiece, I'm making a devil's food cake with a passion fruit French buttercream and a crunchy milk chocolate hazelnut veitzen.
05:03So today's plan, we have a lot to do.
05:06For my beautiful bestseller, I'm making French macarons with pecan pie filling.
05:10For my freaky favorite, I'm making a reimagined sacre torte, a chocolate cake with chocolate ganache and raspberry filling, topped with whipped cream.
05:16For my scary showpiece, I'm making a churro cake with an apple butter filling and a green tapioca ooze.
05:22Today is the bake shop finale.
05:25I made it to the end.
05:26I'm on the last three bakers standing, I'm the last self-taught baker standing, and I think I have a chance today.
05:34It is the Halloween bake shop finale.
05:37Yes.
05:38What a journey we have been on.
05:40And now, here we are with our final three.
05:43Alessandro, Megan, Lawrence.
05:45Three, I would say, wildly different bakers.
05:49Absolutely correct.
05:50Lawrence, he is a skilled and trained baker and pastry chef.
05:54We know that he knows his flavor combinations really, really well.
05:57Yep, Alessandro is definitely someone they all should be looking up for.
06:00100%.
06:01His skill when it comes to the visual presentation, he understands how to develop good flavor.
06:06He's here for a reason.
06:07Megan.
06:08The artist to end all artists.
06:10She always brings this whimsical creation to us.
06:14Her decor and the use of different techniques.
06:18I think it's truly anyone's game.
06:19Yes.
06:20Right now, I am making the chocolate pepper ganache for my best-seller dessert.
06:27Black pepper ganache.
06:28I don't know.
06:30I'm just going with something here.
06:31I didn't want to just add chocolate.
06:33I wanted to add a little kick to it.
06:34Think of a lemon chicken.
06:35You have lemon.
06:36You have pepper.
06:37So I wanted to kind of bring that out in the dessert.
06:39I like to come up with new things.
06:41Trying to keep going.
06:43Feeling good.
06:43Let's talk about the bakes and what we've asked them to create today in their monster piece.
06:50The boo-tiful best-seller, six little handheld desserts that would fly off the shelves of their own bake shops.
06:56Yes.
06:57If I'm going to get one of those handheld desserts, I'm trying to have it elevated.
07:00I don't just want a salted chocolate chip cookie.
07:02Oh, no.
07:02My best-seller, hands down, is French macarons.
07:06This Pacific macaron is one of my best-sellers because it comes with a pecan pie filling.
07:10Almost like a one-biter pie in your hand that people just go crazy for.
07:15Normally, it would be a very risky decision to make French macarons under pressure like this,
07:19but I can almost make them in my sleep, so I'm confident that I can whip them up real fast and they're going to be good.
07:25It's egg whites, granulated sugar, powdered sugar, and almond meal.
07:28So next, to make very uniform little dollops, you have to rest and then bake.
07:42I'm going to start working on my ganache.
07:44It really needs to set.
07:45From there, I'll start working on my boo-tiful best-seller.
07:48My best-seller is a cherry crumb tart.
07:52In a food processor, I'm blitzing oats, flour, and sugar.
07:55I add some cold butter, and I'm going to pulse it just until it comes together.
08:00Everyone in my family taught me how to bake.
08:02My grandma, my mom, my dad would always make chocolate chip cookies, even my grandpa.
08:07He was actually a baker.
08:08And just so many of their skills that they have taught me over the years,
08:12I'm using little bits and pieces of recipes that I liked, and I just put all the best parts into this dessert.
08:18I try my cherry tart filling, and it is way too sweet.
08:22It needs to be more tart.
08:23I definitely don't want to make these tarts too sweet.
08:25The remaining toppings are quite sweet, so I add some lemon juice.
08:29I feel like there's enough salt.
08:30It's tart enough, so it is ready to go in the shell.
08:33Oh, my God!
08:36I'm running.
08:36I'm dodging people.
08:37It's a good thing I'm wearing my comfy running shoes.
08:39Lemon juice, gelatin to help it set.
08:43All right, next tart.
08:44I'm going to make the lemon curd, so that has time to chill.
08:46The lemon meringue tart is one of the best-sellers at my pastry shop, Patrice Street Lawrence V.
08:51People love these tarts.
08:53I love how potent the lemon is.
08:54You take a bite, and it's hitting you in the face.
08:56You're going to taste that lemon.
08:57Boop, boop, boop.
08:59It's delicious.
08:59Okay.
09:01Start with filling for the macarons.
09:05From a macaron filling, I'm going to make a pecan pie filling.
09:07Growing up in Italy, we didn't have pecan pie, so the first time that I tried it, I just became a new person.
09:12We want them to be almost like the perfect little bite inside such a tiny treat such as a macaron.
09:18It's crunch and topping ooey on the bottom, and that's exactly how you know it's a good pecan pie.
09:23Just needs to cool a little bit longer, and then we can start building our macarons.
09:29These cherries are for my cherry tart.
09:31I'm going to cover them in a meringue and then toast them and then put them on top as a little garnish.
09:36My baking style, very whimsical, artsy.
09:40I just like to incorporate lots of details into my work.
09:45There we go.
09:45All right.
09:46Since it's Halloween, we're going to make these macarons a little bit gory.
09:49So I'm going to do a little, like, blood splatter on the macarons.
09:52Just a fun, easy technique.
09:54Paintbrush, vodka, Jalfood color makes for the perfect bloody splatter.
09:59A little corn syrup.
10:03Yeah.
10:04So hot.
10:05So I'm using marshmallows to make webs to go on top of the macarons to drive the Halloween factor,
10:11make them nice and creepy, and now they're going to be sticking to everything.
10:17I'm adding a marshmallow, and oh, my God, they're so sticky.
10:21I'm, like, trying to not have them stick to my hand or stick to the macaron or stick to the surface.
10:27They're all over the place.
10:28Okay, that's a little messier than I wanted it to be.
10:30I'm almost afraid at this point I'm going to ruin the macarons because this marshmallow up is not working the way I want it to.
10:35Nope, didn't work out.
10:37Ah!
10:37So I'm using marshmallows to make webs to go on top of the macarons.
10:47The macarons are little, and the marshmallow, it's really sticky.
10:50This is a disaster, and I've made a mess over my beautiful, best-selling macarons.
10:54Oh, my God.
10:55All right.
10:56One down.
10:58Okay, this is getting ridiculous.
10:59There we go.
11:00Three down.
11:01So I'm managing, although messy, to get the spiderwebs on the macaron, almost like they were intended to be.
11:07Five and six.
11:08Perfect.
11:09Just enough.
11:11Three hours.
11:12Three hours remaining, bakers.
11:15Every minute counts.
11:16For my beautiful best-seller, I'm making the Phantom of the Lemon Tarts.
11:20Right now I'm going to be filling my best-seller desserts, my pepper ganache.
11:24I have my lemon curd, top it off with my meringue, and we're in business.
11:30I love the cloud-like meringue on top.
11:34I am telling a story, a ghost, and it's kind of like being pulled out of the ground.
11:43For my finishing touch on my meringue, I will be torching it.
11:47It has a cute little face, and it has blood coming out of his eyes.
11:49It is time to start assembling my crumb tarts.
11:56They look good.
11:56I just have to get them out of their molds.
11:59That one's stuck a little bit, but it's okay.
12:01Some of the tarts are sticking to the bottom.
12:03They were in the freezer, so all of the butter that is in the crumble crust has kind of solidified, and it's sticking to the pan.
12:09Okay.
12:10I turn the pan upside down, and I start torching them to melt that butter just enough so they slide out of the pan.
12:16Next, I'm going to top the tarts with my cherry buttercream, and then place the torched cherry on top.
12:22Okay.
12:26I'm adding my pecan pie filling to my macarons, so it stays nice and clean within the shell.
12:31And then put on the lids, and these babies are almost done.
12:35I'm feeling very good about my macarons.
12:36They're so pretty.
12:37The feet are looking good.
12:38The webs are working.
12:40And overall, it's a great bite.
12:42This is the best seller for a reason.
12:44Okay.
12:46Okay, we've also asked the bakers for a freaky favorite.
12:49Everything needs to kind of come to them from their own personal background and love and feeling.
12:53When you love something and you're passionate about making it, you can taste that.
12:57Yeah, the dessert that when you go for Sunday family dinner, and it's like, this comes out at the end, everybody's like, oh.
13:04We came for this.
13:05It's apple crisp night.
13:06You know what I mean?
13:07I really want to see what brings them joy.
13:10Tiramisu is my favorite dessert.
13:14So that will be for my freaky favorite.
13:17But I'm going to do a fun twist on it.
13:19I want to incorporate my least favorite flavor into this dessert.
13:23So I chose banana.
13:24I do not like banana flavored desserts.
13:26I don't know.
13:27It's happened a handful of times where someone says to me, I don't like cheesecake, but I like yours.
13:34So I want to make something I didn't like, but then I wanted to change my mind about it.
13:38I mean, you've got to go big or go home.
13:40So I'm just putting it all out there.
13:42A big risk.
13:43Hopefully the judges are a fan of banana.
13:46For my favorite dessert, I'm making a dessert that takes me back to Greece.
13:52I am a third generation Greek.
13:54Greece is such a beautiful country.
13:55Food is amazing.
13:56Desserts are delicious.
13:57And I'm proud to be Greek.
13:59If I only had a flag, I'd wave it now.
14:01This is one of my favorite Greek desserts.
14:03It's the Ekmek.
14:03I'm going to take a spin on that and do a kadaifi with a plum compote, roasted pistachios and almonds, and a chocolate chantilly cream.
14:11It's delicious.
14:12It's my favorite.
14:13It's my dad's favorite.
14:14We used to buy it from the bakery that we now own, which is pretty cool.
14:17I'm going to take you guys to Greece today.
14:20While my macarons are chilling, I'm going to start working on the chocolate cake for my favorite dessert.
14:25My favorite is going to be a layered dessert, which is chocolate cake, raspberries, chocolate ganache, and whipped cream.
14:30For my freaky favorite, I'm making a reimagined sacre torte.
14:33This dessert is a special place in my heart because it's the one of the first things that I've tended to make when I was probably a teenager.
14:39It has the rich, the creamy, and then the pop of flavor from the raspberries.
14:43This is a very chocolate cake because it has a combination of cocoa powder and hot coffee.
14:48Coffee is such a natural complement to chocolate.
14:50I'm going to bake it in a sheet pan because it can bake nice and flat, which means it cooks fast.
14:55Ooh, hot.
14:56This is a layered dessert.
14:57It's going to be a layer of cake, a layer of raspberry, and a layer of chocolate ganache.
15:01To make my raspberry sauce, I could buy fresh raspberry, raspberry puree, a little bit of lime, and a little bit of raspberry liqueur just to give it an extra layer of flavor.
15:11Raspberry is a great favorite chocolate because it's tart, it's citrusy, so it cuts through the richness of the chocolate cake.
15:16Because on top of this, there's going to be a chocolate ganache.
15:19It's really, really good.
15:21Next, I'm going to make gelatin slugs for my banana tiramisu.
15:24Banana pudding and some water, and I bloomed with the gelatin and mixed it with the pudding.
15:29And I'm adding it to my slug mold, and I put it in the fridge so it starts to set.
15:34Uh, very banana-y.
15:36It's good, though.
15:38So right now I'm making the pastry cream for my favorite dessert.
15:42Everything needs to set, so I need to get everything in that fridge to give me some time.
15:47One of the basic things you learn in pastry school is how to make pastry cream.
15:51It's the foundation recipe.
15:52You have it in tarts.
15:53It's a staple.
15:54It's a custard cream, and it's a thicker consistency.
15:58When you pipe it, I mean, it will hold its shape.
16:00You know, pastry cream takes time to set.
16:03Having a one-in-three chance of winning this thing, I could taste it.
16:06It's so close.
16:08Two hours left.
16:10We're at the halfway mark, Baker.
16:12Let's go, guys.
16:13Let's go.
16:14Pick it up.
16:14Time is a ticket, baby.
16:16Wow.
16:17It's going fast.
16:19It's going real fast.
16:23I feel pretty good on time.
16:26We'll see how everything else plays out.
16:29Now I'm going to work on assembling my termos.
16:33It's looking good.
16:34I like the layers that you can see, and I think it's, like, visually appealing.
16:37Now I just need to work on some fine little details for them.
16:42This is a caramelized banana rum sauce.
16:49This symbolizes snail trail that will be coming from my slugs.
16:53So hopefully they unmold.
16:54I think they look great.
16:57They came out exactly how I wanted them to.
16:59I'm just so happy that the shape has held.
17:02There's no room for a mistake.
17:03So this is the kataithi, and I'm going to layer it with custard and plum compote.
17:11I go remove my pastry cream from the fridge.
17:14I can see that the pastry cream is liquidy.
17:18It's softer than usual.
17:19I'm not fully set here.
17:24This is pastry cream, but now it's, like, a pastry cream sauce.
17:30This has never happened to me before.
17:32I'm panicking.
17:33This is pastry cream, but it hasn't had time to fully set yet.
17:43This has never happened to me before.
17:44My pastry cream is now delicious pastry cream sauce.
17:49But I'm going to roll with it.
17:52I'm using it.
17:52You know, time is ticking.
17:53Gang.
17:56One hour!
17:57One hour remains!
18:00Why?
18:01Things are moving so fast.
18:03It's only normal if things won't go perfect in this kitchen.
18:05There's no way.
18:06And if it does go perfect for you, I want to chat.
18:10Last thing I'm going to be doing, I'm going to bake off bones from my favorite dessert out of meringue.
18:17Take it out real quick.
18:19This is my freaky favorite.
18:20The spongy chocolate cake, raspberry sauce,
18:23and then the richness of the chocolate ganache.
18:27It's fun.
18:27You get all those different textures at once as you eat through it.
18:30I think they're going to love it.
18:34So right now, I'm basically piping whipped cream brains.
18:38You know, it's Halloween, so I've got to make it funny.
18:40Now I'm going to do a little drizzle of the raspberry sauce.
18:45All right.
18:46We also asked the bakers for a spectacular, scary showpiece.
18:51That's really going to play into the other bakes that they're creating as well.
18:56For the showpiece, we're going to do a big pumpkin sitting on top of a bunch of flesh.
19:00My haunted jack-o'-lantern has eaten his victim, and the poor victim is trying to crawl its way out.
19:06We have a hand, we have an eye, we have guts.
19:09It's gory.
19:09So right now, I'm starting my cake butter.
19:13It's going to be a churro cake today.
19:14It's nostalgic for me.
19:16It makes you think of the fair when you're a kid.
19:18You go get a churro, and it's crispy, and it's crunchy.
19:21My haunted jack-o'-lantern cake is a churro cake with an apple butter filling and a green tapioca.
19:26Oohs.
19:28For my main cake, I'm using an almond-flavored cake.
19:31For my scary showpiece, I'm making a cute little monster, and her name is Joppy.
19:37The inspiration behind Joppy the Monster is my daughter, Joplin.
19:40She's either going to love it or hate it.
19:42Like, I don't look like that, you know?
19:44She helps me all the time.
19:46She loves baking.
19:46She loves being in the kitchen.
19:48Today, I'm baking for everyone, my whole family.
19:50They're my biggest fans.
19:52The flavor for Joppy the Monster is going to be an almond chocolate chip cake batter,
19:57a raspberry swirl buttercream, and a almond buttercream.
20:01So good.
20:03I'm just trying to do a thousand things at once, honestly.
20:05The one thing that I'm most nervous about completing in this bake is the showpiece cake.
20:10I'm making a devil's food cake with a passion fruit French buttercream and a milk chocolate hazelnut veitzen.
20:17Beautiful.
20:17Get that salt in there.
20:19And honestly, it's going to be like a party in your mouth.
20:22Get this in the oven as quickly as possible so I can move on to my other components.
20:26The scary showpiece cake needs to have a surprise element.
20:30Yes.
20:31I just want to say, I love surprises.
20:33I just really love not knowing, and there's something I get to detect and find in it.
20:39I'm just like, okay.
20:40But food surprises are the best surprises.
20:42Oh, my God.
20:42And you get to play with your food.
20:44Well, let's see what kind of surprises and spooks these three can conjure.
20:47I always love a good trick and a treat.
20:50Four.
20:51Kicks are in the oven.
20:52Now it's time to prep the surprise element, which is going to be a boba spill.
20:57So basically, these are tapioca pearls.
20:58They just need to be cooked.
21:00They're going to be colored green and flavored to match the flavors of the cake.
21:03I'm adding a little bit of amaretto for flavor and a little bit of sugar because otherwise,
21:08they're pretty bland.
21:11Yeah.
21:12Much better.
21:12When the judges cut into my jack-o'-lantern, I want this green, slimy ooze to just surprise
21:18them.
21:19All right.
21:19Now that's done.
21:23So I'm going to blow up these balloons and dip them in chocolate, let it harden, and then
21:28I will pop the balloon and I will have a hollow shell, and I will fill that with the surprise.
21:32I'm going to be making three chocolate pumpkins.
21:34My surprise element is going to be either a trick or a treat.
21:38Inside two of them, there will be a chocolate-covered strawberry, and in the third one, there will
21:43be a ghost pepper.
21:45I'm using a ghost pepper because in the previous challenge, the judges said that my ghost pepper
21:50flavoring was a little faint.
21:52Some pepper redemption.
21:53That would be great.
21:54I start to dip my balloons into the chocolate.
21:57The chocolate is too hot, and one pops.
22:01Cool.
22:02I just need to let the chocolate cool.
22:04It's really important.
22:05It needs to work, and it is part of the challenge.
22:06So I really need this to work.
22:10I need to start assembling my showpiece cake.
22:12When layering my cake, I want to have devil's food cake, passion fruit buttercream, fresh
22:15passion fruit, a layer of hazelnut fritesin, and so on and so forth.
22:21The monster I'm going to create, the Blaze of the Beast, is a big mouth with blood-dripping
22:25teeth.
22:26I was terrified as a kid of the little monsters under my bed, and if I saw this monster under
22:30my bed, I'd probably have a heart attack.
22:32Let me tell you.
22:33I have my fan-favorite dessert done.
22:37I have my bootiful dessert done.
22:39Now I'm going to focus all of my attention to Joplin the monster.
22:43So one of my favorite kind of snacks is to fill raspberries with ganache, and I just wanted
22:49to incorporate that into the filling of my cake.
22:51I just want the cake to look visually beautiful when you slice it.
22:56So this is the surprise that's going to be revealing later when they count on the cake.
23:00Got to make some of the ridges out of literally just sticking out cake, and then I'll go back
23:05with the buttercream.
23:0630 minutes!
23:0830 minutes, bakers!
23:09Your final 30 minutes in the entire competition!
23:12Let's go, go, go, guys!
23:13That time is a ticket, baby!
23:15That was fast!
23:1690 minutes.
23:16They go fast.
23:18Every last second counts.
23:19Don't want to waste even one, because as the judges said, every little detail matters.
23:25Some folks caught the face of this creepy guy.
23:27So right now, I'm taking the airbrush and starting to basically create layers of skin.
23:36I really want to turn up the volume, the gore Halloween aspect of this cake.
23:40I'm sure the front looks pretty.
23:41I mean, gross.
23:42So the bottom cake is covered in rotting flesh with guts spilling out.
23:47So now I'm going to pipe a little bit of blood around some of the seams to make it look
23:50like the cake is actually oozing from within.
23:52It's starting to look really good.
23:54Very creepy, but really good.
23:57There's just so many different decorating elements that I would really like to add to this cake.
24:01I just wish I had a little more time.
24:03I need to cover it in fondant and add all of the details to that.
24:07Get there somehow.
24:10Pink is my daughter's favorite color.
24:17Yes, yes, yep.
24:2015 minutes!
24:2215 minutes left, bakers!
24:25They're good.
24:26They're hard.
24:26They're solid.
24:27It's going to work out.
24:28Now it is time to plate my favorite dessert, my tiramisu.
24:31I go to the fridge.
24:32I'm trying to be careful, but quick.
24:36And...
24:36Oh!
24:39Oh, God.
24:47Everything is just happening so fast,
24:49and I'm just trying to get it all on the board before time runs out.
24:54I slip.
24:55Oh, my God.
24:56Oh, my God.
24:58Caught it.
24:58Luckily, I caught myself, and I just keep going forward.
25:02It looks complete, and I'm happy with it.
25:04There's one more element I want to put on my tarts.
25:07I've got these wafer paper moths in the back of my mind.
25:09My one-plated dessert needs to fly off the shelves,
25:12so I'm making a little moth to kind of give it that idea.
25:15So I cut out six moth shapes, and I hand-paint them and add them to the tarts,
25:22just adding all the little details.
25:25Three minutes, fakers!
25:27You're so close!
25:29You can do it!
25:30My surprise element is a flash paper reveal.
25:35It ignites quickly.
25:37There's no residue.
25:38Once it ignited, it completely vanishes.
25:41It's like magic.
25:43And it'll have a sweet note.
25:44It'll be covering the eyes of the beast.
25:46When the paper ignites, it's gonna go...
25:48His eyes will be piercing with blood.
25:56I mean, Lawrence is adding an element now.
25:59There's less than three minutes.
26:01Maybe that's a surprise.
26:02Oh, my gosh.
26:03It's a no.
26:04I hope it's for me.
26:05Okay.
26:08Pumpkin still has a few things left.
26:15One minute left!
26:17Let's do what you can!
26:27Ten!
26:28Nine!
26:29Eight!
26:30Seven!
26:31Six!
26:32Five!
26:33Four!
26:33Three!
26:34Two!
26:35One!
26:36Yay!
26:36Woo!
26:37Woo!
26:38Good job, baby!
26:40Good job, baby!
26:41Good job!
26:42You did it!
26:43Yes!
26:43Good job!
26:44That's how we do it on Bake Shop.
26:46Yeah!
26:47Woo!
26:47I have a lot of mixed feelings going into judging.
26:51I just really hope all the flavors are there.
26:53I hope they see me, like, as an artist.
26:55I just want my story to be well-read.
26:58I'm very proud of what I put out today.
26:59I'm really curious to see what the judges think about them.
27:02Woo!
27:03I am, like, shaking.
27:05I freaking poured my heart out today.
27:09I'm so excited to see what's going to happen.
27:11Like, that's the final thought.
27:12Like, let's go.
27:14I'm so excited to see what's going to happen to be well-readed.
27:20I'm so excited to see what's going to happen to be well-readed.
27:21Hi, Alessandro.
27:21Hello.
27:22Hello.
27:23Hello.
27:25You are a finalist in Halloween Bake Shop.
27:29I know.
27:30How are you feeling?
27:31Cloud nine?
27:32It's been a roller coaster.
27:34Tell us the title of your bake shop.
27:36The title is Bake Shovel Horror.
27:38Halloween is the one day out of the year that I get to be creepy.
27:41I can go all out, make it all gory, so this is what I have for you guys today.
27:45Okay.
27:45But let's start with your bootiful bestseller.
27:49Yeah, so actually I used to live in France for a while.
27:51I have a personal connection with this little beauty.
27:55So that's a pecan pie macaron.
27:57A pecan pie macaron.
27:59Yes.
28:00Yes.
28:00Shall we?
28:01Yes.
28:02Merci beaucoup.
28:03Yeah.
28:06First of all, the feet on the macaron looks amazing.
28:09I knew it was going to be a good tasting macaron.
28:12That pecan pie filling.
28:14Oh my God, it literally tastes like the South.
28:18The only thing this thing is missing is a little bit of bourbon in it, baby.
28:22That's it.
28:23Way to show up in the finale.
28:24Like, if there's any time to peak, it's right now.
28:27Perfectly seasoned, and then the filling comes in.
28:29It's really masterful.
28:30Man, this is something that you should absolutely be proud of.
28:33Through your passion of making and eating these in France,
28:36I can tell that this is the master at work.
28:39I'm about to eat all these.
28:40Okay.
28:41I know.
28:42The temptation is real.
28:43It's hard.
28:44All right.
28:44Let's move on to your second dessert.
28:47This, of course, is your freaky favorite.
28:49So that's my spin on a second tort.
28:51When I was probably 14, 15,
28:53that's the first thing that I've always wanted to make
28:54because it looks so fancy.
28:56It's double layered.
28:57There's chocolate cake, raspberry coulis, chocolate ganache,
29:00then add a little bit of whipped cream on top
29:01to truly light up the whole dessert.
29:03And that's a brain whip.
29:04Yes.
29:05It's a brain whip.
29:06With both hemispheres of the brain.
29:08Should we get in here?
29:09Absolutely.
29:09Absolutely.
29:10I want to pick his brain.
29:12Oh, my God.
29:17Alessandro, another one knocked out the park, baby.
29:21Yes.
29:21That raspberry coulis really lifts it up
29:25without holding it down, if that makes sense.
29:27Well said.
29:28And then the chocolate ganache
29:30is not overpowering in chocolate flavor.
29:33This is another exceptional dish from you.
29:36I love the presentation of the brain
29:38because you're even getting a little bit of the bleeding
29:40of the raspberry coulis into the whipped cream.
29:43It looks great.
29:44It tastes great.
29:45You executed what you needed once again on two desserts now.
29:49As a woman who's eaten a lot of ganache in her day,
29:52oh, my ganache.
29:54It sings.
29:56It works.
29:57The flavor on this, I feel like this
29:58is like a high-end restaurant.
30:00All right.
30:00We're at your third dessert, the scary showpiece.
30:03And what a showpiece.
30:06Oh, my goodness.
30:08Please tell us a little bit about the story
30:10behind this creation.
30:11So the jack-o'-lantern comes to life,
30:13finds a little snack on the way.
30:15The victim is trying to escape from the jack-o'-lantern.
30:18That's why you have the hand coming out
30:20and the eye coming out.
30:21And it's the point, it's just a collection of flesh.
30:24Just a collection of flesh.
30:26Who am I?
30:27I love that so much.
30:28Should we try and help this person escape from the jack-o'-lantern?
30:31I think we should.
30:32Let's do it.
30:33All right.
30:33It's like you're carving a pumpkin.
30:36Oh!
30:39So it's a churro cake with an apple butter filling.
30:44What's in the goo?
30:45The goo is tapioca balls.
30:47Green gel food coloring, and then it's flavored with amaretto.
30:53Alessandro, man, this is dope.
30:55The teeth are moving all over the place.
30:57You are showing me facial expressions,
31:00eyes popping out, guts.
31:02Guts?
31:03I know.
31:04Like, this is one of the most frightening pieces we've seen.
31:06And this shows how much dedication
31:09you have put into sharpening the knife of your craft
31:12as a baker and as a cake artist.
31:15I'm so happy I got to experience you
31:17and taste all of these amazing desserts.
31:20All right, Kareem just stole what I was going to say.
31:23It's incredible.
31:24I will say, when it comes to the ooze,
31:25I would have liked a more cascading,
31:28aqueous effect rather than just this slow crawl.
31:31Alessandro, your work here is truly spectacular.
31:34Bake Shop of Horror?
31:36I mean, it was a Bake Shop of delight for me.
31:39You have raised the bar so high
31:42for your fellow competitors, you have no idea.
31:46At this point, I'm feeling confident.
31:47It's a feeling that I hate feeling
31:49because, like, oh, I can bite you back so quickly,
31:51but I want to feel it today.
31:55Hi, Megan.
32:03Hi.
32:03One of our top three finalists on Halloween Bake Shop.
32:07How amazing.
32:09Yes, it's great.
32:10It is.
32:10It's really...
32:11I am excited.
32:12You can't see it, but it's in there.
32:14I understand.
32:15What is the name of your beautiful bake shop?
32:18This would be the Trick or Treat Bake Shop.
32:20So, your bootiful bestseller.
32:23This is a cherry from Tart with cherry buttercream
32:27and torched cherry on top.
32:30Megan, I got to say, this Tart is so much fun.
32:34A crumble needs some sort of cream,
32:36and I think that you gave the right amount of buttercream
32:39to balance out the dryness of the crumble.
32:42This is delicious and a great first dessert
32:44in your shop of trick-or-treat horrors.
32:48Did I do it yesterday?
32:49You got it.
32:49It's going to be hard to market, but...
32:51Okay.
32:53I think that the cherry could have been elevated some more.
32:55That kind of got lost,
32:57but I think if that filling was pumped up a little bit more,
33:00I think that would have been the knockout.
33:02Next stop, freaky favorite.
33:04So, my favorite dessert is tiramisu.
33:06Love.
33:06But I also wanted to incorporate my least favorite flavor,
33:10which is banana.
33:11I don't like anything banana, any banana desserts.
33:14Why was it important for you to incorporate it?
33:16Whenever someone comes to me and they say,
33:18I don't like cheesecake, but I like yours.
33:20It's like such a huge compliment.
33:23Playing on that whole idea,
33:24I wanted to make something I didn't like,
33:26but then I wanted to change my mind about it.
33:28So, I have a banana tiramisu with banana gelatin slugs.
33:33That's incredible.
33:36I'm going in on the banana slug.
33:41Megan, this is where a banana pudding
33:44and a tiramisu had a baby.
33:46No, seriously.
33:48I can taste the caramelization, all the bananas.
33:50I say, ooh, this is a caramelized banana.
33:52I love it.
33:53The coffee notes come through.
33:55I love the lightness and airiness from using the mascarpone.
33:58Oh, my God.
33:59You should be really, really excited about making yourself
34:02enjoy something that you don't often enjoy
34:04because $25,000 is on the line.
34:07Fabulous, honey.
34:09Megan.
34:10How are you about to give us slugs?
34:12I'm just kidding.
34:12I didn't know what this slug was.
34:14I hated it.
34:15I was like, this is the final.
34:16You got ooze dripping off the sides.
34:18What are you doing?
34:18But then you said it's a slug.
34:20I see where you're coming from.
34:21I love it.
34:21And I think that this is, without a doubt,
34:24one of, if not the best,
34:26banana pie tiramisu I've ever had.
34:27Great job on this.
34:30I love the slug story.
34:32I kind of am like,
34:33is there a world in which the slug somehow turns into a moth?
34:36I know that's not true,
34:36but the metamorphosis,
34:37there's got to be some sort of imagery there.
34:40All right, it's time for our third and final piece,
34:43the scary show piece.
34:45Talk to us about this beauty.
34:46I made for you a monster creature.
34:49I named her Joppy after my daughter.
34:51She is full of tricks and treats.
34:54Joppy's just throwing a big party.
34:55There's lights, there's candles.
34:57It's going to be a good time.
34:58She's holding some pumpkins,
34:59and the idea is to break them open
35:01and to see if you get a trick or a treat.
35:05You should break first and then light.
35:07Choose wisely.
35:08There is a trick in one of them.
35:09There's a trick in one of them?
35:10I don't know which one.
35:11All right, ready?
35:12Three, two, one.
35:16Hey, I got the treat.
35:17Let's go.
35:19I got a treat.
35:20I got the trick.
35:23That's a ghost pepper.
35:25Of course you would get it.
35:28And now she has to eat it, right?
35:30I mean, I wouldn't.
35:31You definitely can.
35:32I'm not going to.
35:33I'm going to draw a boundary.
35:35Should we get to the second element here?
35:37Yes, yes.
35:37So setting this thing on fire.
35:40Woo!
35:41It's a party!
35:45Go, Joppy.
35:47Go, Joppy.
35:49That was fun.
35:50Oh, my word.
35:56The cake itself is an almond mini chip cake with an almond raspberry swirl buttercream.
36:01Megan, baby, I love beautiful layers when we slice.
36:10From one cake artist to another, thank you for that.
36:13The ganache raspberries, the raspberry comes through, the chocolate comes through.
36:16They play on your palate.
36:18The amaretto just literally complements it.
36:20I love the color.
36:21I love the fun trick-or-treat element of it and the presentation, the height.
36:26It was seasoned well.
36:27It's as I've been saying.
36:28Yes.
36:28Every little detail matters.
36:29Every little detail matters, yes.
36:30Okay, when I was a kid, my grandmother used to make hazelnut chocolate chip muffins from
36:34a mix.
36:35Don't worry about it.
36:36She was a busy lady.
36:37It was my favorite thing.
36:39And this is so similar.
36:42This made me think of being a child again, which I think really speaks to the whole experience
36:45of this cake.
36:46And thank you, because it's really beautiful for me.
36:49This has been a beautiful metamorphosis with a little bit of revenge, which we could not
36:53appreciate more.
36:55Thank you so much, Megan.
36:56Thank you, Megan.
36:58I'm pretty confident.
37:00I just hope everything works out.
37:06Hello.
37:07Hi, Lawrence.
37:09What is the name of your glorious bake shop?
37:11This is Nightmare Confections.
37:14Let's start with your beautiful bestseller.
37:17Back home at my pastry shop, one of my bestsellers is a lemon meringue tart.
37:20So this is the phantom of the lemon tarts.
37:24So we have a chocolate lemon meringue tart with a pepper ganache and a pepper meringue.
37:30Now, are they crying blood?
37:31They are.
37:32Fantastic.
37:32Love that.
37:33Fantastic.
37:33Love that.
37:34It reads.
37:34Love that.
37:34It reads.
37:38Lawrence.
37:41Say something.
37:42Speechless.
37:44Oh.
37:45Seriously.
37:46That ganache, amazing.
37:48The black pepper does come through.
37:49Perfect job.
37:50Thank you so much.
37:51My one critique on these is that, unfortunately, in the amazing toasting that you did of the
37:56meringue, you got too close.
37:57There's black edges and rims all around it.
37:59Those things are going to count against you as we compare you to the other competitors.
38:02Yep.
38:02You know where black edges on a meringue make sense?
38:06On the Phantom of the Lemon Tarts dessert.
38:11I don't know.
38:12Maybe it was deliberate.
38:13I love the little ghost faces.
38:15They're so chic.
38:16There's been certain things I've tasted in this competition that I will never forget for
38:20the rest of my life, and that black pepper meringue is one of those things.
38:24It's exceptional.
38:27All right.
38:27We got to move on to the second part here.
38:29Our freaky favorite.
38:30So this is Boneyard Bliss.
38:32Boneyard Bliss.
38:34Boneyard Bliss.
38:35I love this.
38:36I love this.
38:37Yes.
38:37It's one of my favorite desserts, Ecmec, layered with plum compote, pastry cream, chocolate
38:43chantilly cream, topped with roasted pistachios and roasted almonds, and two meringue bones
38:48on the top.
38:49Cheers.
38:50Take your spoon, put it to the bottom.
38:52You got to taste everything together for that first bite.
38:59Lawrence, I love a parfait moment.
39:01I love to see layers.
39:03It is a lot going on in my mouth.
39:05I'm going to agree with cream, but I really, really love how you put your soul and your
39:09heart into something and gave us something that we've never had before.
39:12This is utterly delicious.
39:14I am obsessed with baklava.
39:16So for me, this was a delight.
39:18I got to go to Greece.
39:19I'm going to go to Greece.
39:20I'm going to go with you.
39:21We're going to go.
39:22It's beautiful.
39:22Okay, we're at the final piece of the competition for you, Lawrence.
39:26We're here.
39:27Your scary showpiece with a surprise.
39:30Talk to us about this cake.
39:31So this is the blaze of the beast.
39:33Growing up as a kid, I was scared of what was under my bed, and that's what I pictured would
39:38be under it.
39:39On the top, you have a note.
39:41Once that is torched, you will see your reveal.
39:44So we're going to torch that letter.
39:46You will.
39:46Set it off.
39:47You want me to do it?
39:47I couldn't possibly.
39:49I'd be thrilled.
39:50Just stand a bit back, too.
39:52All right.
39:53I hope it works.
39:53Being bad never tasted so sweet.
39:55Let's find out.
39:57Woo!
40:00I thought it was going to be a slow burn.
40:02I thought it was, too.
40:02Yeah, that was cool.
40:04Oh, my gosh.
40:04I thought it was, too.
40:05That was awesome.
40:06Well done.
40:07My God.
40:08I feel alive.
40:08That was great.
40:09I'm being honest.
40:09That was great.
40:10Woke us up.
40:11Let's get into this beast.
40:14Oh, my God.
40:16So it's a devil's food cake with a passion fruit French buttercream and a crunchy milk chocolate
40:22hazelnut veiton.
40:27Lawrence, tell me why you came here.
40:29I came to show you guys my passion and my flavors.
40:34I know that's right, baby.
40:35This is a winner.
40:37This beautiful dark chocolate cake is sexy.
40:40I love the bites of the 14 in there.
40:44It adds a subtle crunch to it.
40:46This is truly a showstopper piece.
40:49And this truly shows that you are here to snatch 25K.
40:55The cake execution, in terms of the presentation, it's literally perfect.
40:59What an experience.
41:01You got a real scream out of me when that fireball flamed up.
41:05That moment will be in my nightmares, my hair going up in flames, the dress, the whole thing.
41:09Incredible.
41:10This is the last thing I'm going to say, because I talk a lot and I know that.
41:13My calling in life is to be an actress.
41:16Your calling in life is to do what you're doing here.
41:19Yes.
41:19Seriously.
41:20Agreed.
41:20You are doing what you should be doing.
41:23You were so talented.
41:24Yes.
41:25I started baking at 13 and I knew that's what I wanted to do.
41:28So to hear that just validates everything.
41:30Appreciate it.
41:30Good job.
41:31I'll see you in my nightmares.
41:32Get out of here.
41:34I'm feeling excited.
41:35You know, I still feel like I have a chance at this.
41:38Yeah, I want to win this.
41:39Alessandro, Megan, and Lawrence, tonight you honored us with your Bakeshop monster pieces
41:57from the bottom of these dessert monsters' hearts.
42:04Lawrence, your ability to blend both flavor and technique is a rare gift.
42:10There's an attention to detail that you bring to baking, and coming from a perfectionist,
42:15I appreciate you and I see you.
42:19Megan, your baking is a true reflection of your artistic talent.
42:25We eat with our eyes first, and you always deliver desserts that are a feast to behold.
42:32Thank you for sprinkling your whimsy into every bite.
42:35Alessandro, you showed us just how sharp your skills are.
42:41You gave us creepy decor combined with flavors that made us feel so cozy inside.
42:47And that is what the Halloween Bakeshop is all about.
42:50Okay, the tricks are over, and the treats have been tasted, and there is only one thing left
42:58to do.
42:59Name our winner.
43:01The winner of the $25,000 prize and the Halloween Bakeshop champion is...
43:07Laurence.
43:15Laurence.
43:19Oh, my gosh.
43:20Congratulations.
43:22Oh, my God.
43:23Oh, my God.
43:24I just fought.
43:24Woo.
43:25Congratulations.
43:26I'm happy for Laurence.
43:31He's so talented.
43:32I gave everything I had.
43:33I am not disappointed at all.
43:35The takeaway for me is never give up.
43:37Don't quit.
43:38Keep pushing yourself, and keep learning new things.
43:41Great job.
43:42I'm very happy for Laurence.
43:44He's an amazing baker.
43:45Even though it's sad, really wanted it.
43:48I'm still very proud of what I did.
43:49I'm gonna continue baking because at the end of the day, it's not only what makes me happy,
43:53but also my baked goods makes other people happy.
43:56Laurence, Halloween Bakeshop champion!
44:02I literally gave everything I had today, and I'm so happy it paid off.
44:06You know, I started as a kid baking.
44:08I followed my passion, my dream.
44:09I turned that dream into reality, opened up my shop, and if there's anything I can tell anybody
44:14is to follow your dream, because it will pay off one day.
44:17Feels good.
44:242nd of season's first Alabama
44:26My Discover Time
44:30I'm at the end of the year or two.
44:40I was looking forward to having your dream.
44:42Don't even leave my way through it.
44:44Hopearry's Second introduced.
44:46I get on November 3rd of 2018.
44:48Don't even leave my bed at 200, 228m,
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