- 3 months ago
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00:00This program is rated PG and contains mature subject matter. Viewer discretion is advised.
00:12Previously on Halloween Bake Shop.
00:15Hello bakers!
00:17Eight bakers arrived and went for a haunted hayride.
00:22And served up pumpkin bunts and zombie farm animal cakes.
00:26Some bakers squashed the competition.
00:28It's impeccable and delicious.
00:30In round one, Megan's pumpkin bunts were the pick of the patch.
00:36Alessandro hogged the spotlight with his zombie pig cake and won a thousand dollar prize.
00:43But others had a bumpy ride.
00:45The overall execution really needed to be leveled up.
00:48Unfortunately, Juliana's donkey cake lost its footing.
00:52And it was time to hoof it home.
00:54I'm shocked.
00:54Now seven bakers remain to battle it out in the bake shop.
00:59Nothing.
01:00My stomach is in knots.
01:01I'm freaking out.
01:05Hello.
01:06It's a charming day in the bake shop, wouldn't you say?
01:09Absolutely.
01:10Now where is the rest of my coven?
01:13Coven!
01:14Coven!
01:15Coven!
01:15Coven!
01:18Oh.
01:19Wow.
01:20Whoa.
01:21Whoa.
01:26Hello, bakers.
01:29Hope you're ready.
01:30Because today's challenge is killer.
01:35Bubble, bubble, toil and trouble.
01:38Give us magical bakes on the double.
01:41Tonight's desserts are honoring witches.
01:44You'll be making not one, but two bakes.
01:49First up, we want 12 monster bonbons.
01:53Your monster bonbons will become part of your final dessert, which will be a scream cheesecake.
02:01We'll be judging your cheesecakes on execution, flavor, and how well you whisk in some magic.
02:14I'm very excited because I've brought some of my favorite spell books from my bestie witches.
02:19You will each choose one to help infuse some extra magic into your scream cheesecakes.
02:25Okay.
02:27I don't know.
02:27When you hear this sound, that means we're on the fastest broom available to taste your monster bonbons.
02:35The baker with the best bonbons gets a very special advantage.
02:40The baker with our least favorite cheesecake will sadly be leaving the bake shop.
02:47And the baker with the most bewitching cheesecake will win a prize.
02:52Bakers, you have three and a half hours on the clock.
02:57And your monster bonbons must be done in 90 minutes.
03:02Are you ready?
03:04Yes!
03:04Yes!
03:05Let's go!
03:07The time starts...
03:09No.
03:17All right, let's get started.
03:21Come on, let's go, you guys!
03:23You better hurry.
03:24Let's go!
03:26Woo!
03:27This guy's already blending things.
03:30All right.
03:32All right, this is looking lovely.
03:35I got swirl.
03:37So I'm going to be swirling.
03:38Um, my cheesecake.
03:40And then it's going to be a swirl on the outside as well with, uh, some mirror glaze.
03:46For my scream cheesecake, I'm making a chocolate and vanilla swirl burnt bass cheesecake.
03:51A burnt bass cheesecake is from San Sebastian, Spain.
03:54And they bake it at a really high temperature so that it's caramelized on the outside,
03:58but still soft and subtle from the interior.
04:00The cheesecake is going to go right in.
04:02The story behind the cake is that the witches have a lab and they're experimenting on Frankenstein.
04:10And I'm creating domes so that they can encapsulate all of their body parts from making the monster come to life.
04:17Now I'm going to get started on my bonbons.
04:19I'm working on the crust for the cheesecake.
04:22I'm going to make it a chocolate cookie-based crust.
04:25I'm making a pistachio cheesecake with a pistachio raspberry filling.
04:29Everybody started, it seems, on their cheesecake.
04:32They didn't immediately go to the bonbons.
04:34That's smart.
04:35Talk to me.
04:36The cheesecake takes up to an hour, to an hour and a half to bake.
04:39And who wants a hot cheesecake?
04:41Nobody.
04:41Exactly.
04:42That raise a good point.
04:43So then they've got to cool it.
04:45So you start the cheesecake filling, get that together, pop that in the oven, then focus on your bonbons.
04:52I'm going to bake my cheesecake in four pans.
04:54Hopefully I can get it in and out of the oven faster and it can start cooling very quickly.
04:58So I'll have almost like a layered cheesecake instead of just one singular cheesecake.
05:02We have three and a half hours for this cheesecake challenge.
05:06And the first round of this challenge is to make 12 bonbons in an hour and a half.
05:12And for my monster bonbon, I am making monster toes.
05:19I'm getting started on my cherry compote for my cheesecake.
05:22I'm building a witch's cauldron cheesecake filled with gremlin fingers and maggots.
05:28For my monster bonbons, I'm making werewolf eyes.
05:31I decided to do a no-bake cheesecake because I was stressed about the baking and cooling time.
05:36My cheesecake is a mascarpone and cream cheese no-bake cheesecake filled with a cherry compote topped with a lemon and cherry gelée with a chocolate crust.
05:46My touch of magic that I'm adding is swirl.
05:49The no-bake cheesecake with the cherry compote, I'm going to swirl that in and it gives a nice little cool effect.
05:54I need to get this cheesecake inside the freezer ASAP.
06:01I got scorched, so I'm going to be burning stuff today.
06:06When I first got scorched, I was like, oh my gosh, what am I going to do?
06:09Then popped into my head.
06:11Burnt Basque cheesecake.
06:13So with a burnt basque cheesecake, unlike regular cheesecakes where you don't want them to get any brown on it, you want this to get really dark.
06:23And these are to make my creepy-fingered bonbons.
06:27For my monster bonbons today, my flavor is going to be a spiced cashew crunch bonbon.
06:32So we're going to see what happens.
06:35Coven, what's a bonbon?
06:38People know it to be as a classic, elegant chocolate candy.
06:41Right.
06:42And this is where we're going to see more technicality here.
06:45Who's that chocolatier?
06:47Right.
06:47Who really knows their way around a sweet witching kitchen?
06:52I'm starting on the blueberry jam for my bonbons.
06:56For my monster bonbons, I'm going to be making little forest goblins.
07:00They're going to be dark chocolate with a blueberry jam in the center.
07:03And then chopped up toasted almonds is like a fur.
07:06I'm just nervous about making sure the chocolate sets and that I actually have something to present that doesn't look like a hot mess.
07:13My theme is sort of like a forest witch.
07:16For my cheesecake, I'm making a chocolate cheesecake with strawberries and a sandwich cookie crust.
07:22Okay.
07:23My magical power is shine.
07:25My first thought is isomalt.
07:27I need something that's going to catch the light.
07:30Fingers crossed.
07:33So right now I'm making my cheesecake filling.
07:35I'm going to start with the cream cheese.
07:37I'm making a witch's cauldron, which is an apple cider spiced cheesecake that has toffee bits, cinnamon, and orange in it.
07:44My strategy is to get the cheesecake done first because I know it's going to take the longest to bake and to cool.
07:50I'm very happy I got my cheesecake in the oven.
07:52My ganache is starting to work.
07:54It's looking nice and glossy.
07:56That's going to have to cool down before I can fill my bonbons.
07:58For my master bonbon today, I'm making an eyeball that has a chocolate ganache in the middle with orange and foillotine.
08:05So right now I'm marbling my bonbons and then I'm going to layer them with some dark chocolate to make them real yummy.
08:13Make sure the chocolate's mixed really well.
08:19The theme of my cheesecake is Welcome to Witch Mart.
08:23We sell witch's hats with a bonbon eye that helps witches navigate in the dark.
08:27Let's get this in there.
08:29I'm making a vegan milk chocolate bonbon with a passion fruit orange liquor cream.
08:34I'm strictly sticking to vegan baking.
08:36It's what I've grown up on, it's what I'm comfortable with, and it's what I want to do.
08:40The reason I'm doing this first is because I want my shells to set in the fridge before I can fill them.
08:47They need to set for a good solid 20 to 30 minutes to be released from this polycarbonate chocolate mold.
08:54All right, I'm bringing my monster eye bonbons.
09:00The first step in making my bonbons is to make the fig porto compote.
09:04My bonbons are a dark chocolate shell filled with a fig compote that is reduced in porto wine with a goat cheese ganache and a toasted walnut.
09:13I have my fig compote. I've just added some balsamic vinegar.
09:17You know, I'm thinking shakuri board.
09:18I want to bring a mixture of sweet and savory, and I think with the dark chocolate, it'd be paired nicely.
09:24That's delicious.
09:28Now I'm just going to slowly temper some chocolate.
09:30This will be the foundation for my bonbons.
09:32When I unmold my tempered chocolate, I want to make sure that you get a nice cup shape, and it's nice and thin all throughout.
09:40My bonbon flavor is going to be a pistachio ganache balanced with a raspberry coulis.
09:45I am going to make my bonbons look like little monster toes.
09:55My monster bonbons are going to have a white chocolate ganache that's flavored with orange and a sugared cranberry on the inside.
10:03Right now I have fondant and some modeling chocolate, and I like to mix it half and half because you have more flexibility out of the fondant that way.
10:10So I am dipping my little creepy fingers in tempered white chocolate.
10:17Then they're going to go back in the freezer again, and then we're going to decorate.
10:22I'm observing there's some very non-traditional takes on these bottles.
10:25And I love it.
10:26Non-traditional shapes, non-traditional textures.
10:29I'm excited.
10:30There we go.
10:35Come on, get out.
10:42When I turn over my tray of bonbons, nothing came out.
10:54Okay, we have one.
10:56We have two.
11:01Ah, frustrating.
11:07Nothing.
11:11Come on.
11:13They're stuck in my mold, and I'm trying to get them out.
11:21Okay, I can fix this one.
11:23Okay, we got 12.
11:24That's it.
11:26I'm moving on.
11:29me.
11:31Okay, we only have a few minutes left, and Lawrence is struggling to get his bonbons out of the mold.
11:39I can't believe this is happening.
11:41I don't know that he's been able to get any of them out yet.
11:45I can't even watch Lawrence right now.
11:48My stomach is in knots.
11:49I'm trying to scrape these bonbons out of the mold.
11:50I'm trying to spray ice spray, and nothing's working.
11:56I'm trying to bang them things out.
11:57I'm trying to scrape these bonbons out of the mold.
11:59I'm trying to spray ice spray, and nothing's working.
12:03I'm trying to bang them things out.
12:04I'm trying to spray ice spray, and nothing's working.
12:08I'm trying to bang them things out.
12:09I'm trying to bang them things out.
12:11I'm trying to bang them things out.
12:13Uh-uh-uh-uh-uh.
12:14One minute, everyone.
12:16One minute until the bonbons need to be in our mouths.
12:23There's no way I'm leaving that plate empty.
12:25I can't even watch Lawrence right now.
12:27My stomach is in knots.
12:28I'm freaking out.
12:3330 seconds, everybody.
12:3530 seconds.
12:36Get your bonbons on the plate.
12:38Let's go, guys. Come on.
12:39There's no time left.
12:40Hustle. Hustle. Hustle.
12:44Let's go, Bakers. You got this.
12:46You're so close.
12:4810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
13:00Awesome!
13:02Oh, my God.
13:04All right, Bakers.
13:05We're going to be coming around to taste your bonbons now.
13:07Let's go.
13:11The bonbons are done.
13:12They may not be the best, but I have to get back to this cheesecake.
13:15This is shredded phyllo dough.
13:18Megan, Megan, Megan.
13:20What's going on?
13:21Talk to us a little bit about what you've done on these bonbons here.
13:24Amazing.
13:25I've made white chocolate ganache bonbons.
13:28Ooh.
13:29And then I rolled it in a super fine sugar,
13:32and then I put that inside of an orange white chocolate mousse.
13:35Yes.
13:36And then I made a toe out of it.
13:39And I also like that they've had a beautiful pedicure.
13:41Of course. Sparkle.
13:42She's implementing the magic.
13:43She shouldn't even have to.
13:44You have to.
13:45All right.
13:46That's for the second round, but guess what?
13:47Number two.
13:48All right.
13:49And which toe are you going for?
13:50Ooh.
13:51Ooh, they're soft.
13:52Ooh, they're soft.
13:53To eating feet.
13:54Megan, these are really good.
13:58That rollercoaster of flavors, that cranberry, that citrus,
14:02a little bit of that spice from the star needs.
14:04Good job on that.
14:05For me, I'm a big texture person.
14:07This is like when something's in between chewy and gummy and then kind of soft at the same time and melty.
14:13It just messes with my mind a little bit.
14:15So I want you to be more intentional when it comes with these.
14:17Got it.
14:18But other than that.
14:19Got it.
14:20I like that it was like a little bit of a gummy treat.
14:21You know what I mean?
14:22Like I kind of liked that like chewy texture.
14:25All right, Megan.
14:26Hats off and toes off to you.
14:30Good luck.
14:32All right.
14:33So I'm working on my mirror glaze.
14:35So a mirror glaze is a nice shiny glaze that you can incorporate and pour onto any type of cakes to get a nice shine and bring out its colors.
14:45Austin.
14:46Hello.
14:47Let's talk about your monster bonbons here.
14:50What are we seeing?
14:51So what we have here, I call it Frankenstein.
14:54It's kind of like a monster that has toasted pistachios with a pistachio ganache and then a raspberry coulee.
15:02Mm-hmm.
15:06The flavor is amazing.
15:08And I can tell your chocolate was tempered really well.
15:11There was a little quench in there.
15:13So I appreciated that.
15:15Thank you so much.
15:16This is what I want in a dessert.
15:18In a singular bite, I want texture.
15:20I want flavor.
15:21I want a variation of style.
15:23The nuttiness of the pistachio is definitely a highlight and I love the presentation.
15:27I thought it was delicious and I think they're absolutely adorable and cute.
15:31Much like these little Frankensteins, you've come alive!
15:36They're alive!
15:37Yes!
15:38It is!
15:39Yes, it is!
15:41Right now I'm lighting my cheesecake mold.
15:44I'm going to bake off my crust while everything else is setting in the freezer.
15:47I decided to make a chocolate crust.
15:50We have some chocolate cookie crumb.
15:52We have butter, sugar, and salt.
15:54It's supposed to be delicious.
15:56My crust is in the oven and now I'm going to work on some decorations for the cheesecake.
16:00Lawrence.
16:01Hello.
16:02The dramatics.
16:03The dramatics.
16:04Let me tell you there was a lot of drama on my station.
16:09Oh my gosh.
16:10So talk to us about what's happening here.
16:12Those are werewolf eyeballs.
16:13Oh.
16:14Yes.
16:15They are a dark chocolate shell filled with a fig porto wine compote and a goat cheese ganache.
16:23And you have a little bit of walnut in there for crunch as well.
16:26Let's get into it guys.
16:27Let's do it.
16:32Lawrence, my man.
16:33I'm getting the fig.
16:34I'm getting the walnut.
16:35Did you toast the walnut?
16:36I did, yes.
16:37I'm getting that nuttiness of that.
16:39I appreciate that.
16:42This is harmonious.
16:43It's delicious.
16:44And you definitely executed.
16:45Amazing.
16:46What I'm curious to see on the final dessert, how you can incorporate the messiness of that into the precision of what you're going to do.
16:53And I can't wait to see how it all comes together.
16:57All right.
16:58Thank you, Lawrence.
16:59I appreciate it, guys.
17:02These are a Jamaican fruit called a kneesberry and some people call them sapodilla.
17:07Today I'm making a caramelized pear and kneesberry cheesecake.
17:11It's a very sweet fruit.
17:12It's compared to, I would say it's a cross between a mango and a fig.
17:16It's very sweet.
17:17One thing I love is incorporating Caribbean and Jamaican flavors into whatever I'm baking.
17:24And so you get these little tastes of different fruits and spices and textures that you normally wouldn't think would be together.
17:32Nikki.
17:33Hello.
17:34How you doing?
17:35I'm good.
17:36How you feeling?
17:37It's at about a mid-range today.
17:39Talk to us about these bonbons.
17:41What do we have going on here?
17:42So I said, why not do something that looks really gross?
17:46Yes.
17:47And I did some really creepy decaying finger bonbons.
17:50Yes.
17:51Creep us out.
17:52I love this.
17:53It's got the blood, it's got the decay going on.
17:54So the flavor that I did, it's a cashew crunch spiced bonbon.
17:59Mmm.
18:00Oh my word.
18:04I did some really creepy decaying finger bonbons.
18:14Yes.
18:15Fingers.
18:16Fingers.
18:17Fingers up.
18:18Oh my word.
18:20You play so well with flavors.
18:24I love that.
18:25I love that.
18:26It's a party in my mouth.
18:28What I love about this is that each one is different, unique, and a little bit more messed up than the next.
18:33Actually works to your advantage here.
18:35For me, this was like a beautiful, warm hug of a bite.
18:39Yes.
18:40It was great having your finger in my mouth.
18:49Alessandro.
18:50Hello.
18:51These are adorable.
18:52Ooh.
18:53We're going for blood exploding from the eyeball.
18:57Yeah.
18:58It's a dark chocolate ganache with orange brandy.
19:01And it also has the crunch from the Fuyutine.
19:03Ooh.
19:04Okay.
19:05A party in your mouth.
19:06Yeah.
19:11Your orange comes through perfectly.
19:14I taste the orange.
19:15I taste the chocolate.
19:16They're dancing in my mouth.
19:18The Fuyutine doesn't give it the crunch that I thought you might have said, but the eyeball does.
19:24There's almost too much texture.
19:26You know, I want it to be a clean and I'll call it easy bite.
19:29Mm-hmm.
19:30This one wasn't easy.
19:31Other than that, I loved how everything is so uniform without necessarily being uniform.
19:35It's clean.
19:36It's cut.
19:37It's just encased in glass.
19:38I really liked the texture.
19:39I thought that the texture is like, it's almost like a really stiff icing texture, but doesn't
19:44taste like icing.
19:45So listen, I'm going to say, Alessandro, I think you are the baker to watch.
19:50These eyes are on you.
19:52So we're going to start working on some decor for my cheesecake.
19:56So I'm making witch hats out of ice cream cones.
20:00Because they're light and they're not going to weigh down my cheesecake.
20:03I did want to add a bunch of fondant to my cheesecake and make it fall apart.
20:09Sara!
20:10Talk to us about these little bonbons.
20:12They are incredible to look at.
20:15They're little monster eyeballs, but they're made to look more like a cat eye because they're
20:19supposed to be able to see you in the dark.
20:21Oh.
20:22Because that actually folds into my next theme.
20:25They are a dark chocolate bonbon.
20:27Okay.
20:28With a passion fruit orange liquor cream.
20:31Oh.
20:32Hoping that you like it.
20:33Well, let's get in here.
20:37You kind of feel the orange liquor towards the end, kind of a little kick.
20:40It's not supposed to overpower the passion fruit.
20:44When you have something that's super sweet and decadent, you need some sort of acid or
20:48tart to cut through it.
20:49And passion fruit was the perfect choice.
20:52For me, that passion fruit came through.
20:54I didn't get the orange.
20:55Okay.
20:56And what happened to me, I think, is the milk chocolate base crowded out a lot of that.
21:01And I want more of that orange and chocolate to mix together with the passion fruit.
21:06All right?
21:07I understand.
21:08I thought these were totally delicious.
21:09And I love the little gold detailing in the eyes.
21:11Yes.
21:12I think it's really cute.
21:13Yes.
21:14These bonbons were the apple of my eye.
21:16Okay.
21:17Okay.
21:18Okay.
21:19I'm making some modeling chocolate decorations for my cheesecake.
21:24I've got little gemstones.
21:25And these are going to sit on top of the cheesecake that have the elements on it.
21:30I want to add shine to everything.
21:32It is my magical theme.
21:33So everything is shiny.
21:38Oh, hi, Justin.
21:39What's going on?
21:40Talk to us about what's going on on this plate.
21:42For sure.
21:43Those are my forest goblin bonbons.
21:46Mmm.
21:47They are dark chocolate.
21:48They have a blueberry jam on the inside.
21:50And then on the outside, they have a toasted almond fir.
21:54Mmm.
21:58Whoa, Justin, Justin, Justin.
22:00First of all, these look beautiful.
22:02When it comes to your flavor, that blueberry shot right out at me, baby.
22:08It almost fell out the side of the ketchup.
22:10You know what I mean?
22:11So, Justin, this is delicious.
22:13Oh, thank you.
22:14The chocolate and the blueberry are great pairing together.
22:17And I especially love how you went on a goblin theme.
22:20So you crushed the creative on that.
22:21I just want to see you tighten up the presentation.
22:23Gotcha.
22:24I love the texture, the crunch.
22:27I thought it was delicious.
22:28So let's see what happens when we go to the forest in the next round.
22:32All right.
22:33Yeah, we will.
22:34She's all.
22:35She's all one today.
22:36Oh, yeah, she is.
22:37Thank y'all.
22:40Bakers, you better listen up because I can turn from a good witch to a wicked one pretty quickly.
22:47The judges have picked their favorite monster bonbons.
22:51We had some scary good bonbons, but there was one baker who truly bewitched us with their bonbons.
22:58Congratulations to...
23:00Austin!
23:01Yeah!
23:02Woo!
23:03Congratulations, Austin.
23:04Your bonbons were drop-dead delicious.
23:07As we told you, there is an advantage that came along with winning the monster bonbon challenge.
23:20So, Austin, with the power vested in me, you have been granted immunity from elimination for the rest of the day.
23:30I didn't win immunity.
23:31I didn't win run one.
23:32So, now this cheesecake has to deliver.
23:33Okay, everyone.
23:34Back to work.
23:35I won immunity, which I'm feeling super excited for, but I want to win this challenge.
23:50My magic power is scorch.
23:55And we're torching.
23:56I have to scorch the top of the cheesecake and just create a little crunchy crust.
24:01Now that I've scorched my cheesecake, I can start adding all the fun elements.
24:05From my witch's cauldron, I touch the handles, and then I take a bronze luster spray to make it look like copper.
24:11Next is the meringue.
24:13I'm piping big dollops like marshmallow ghosts.
24:16This witch, she got a heart broken, and she casted a spell on her axe, which now we find in the cauldron.
24:22Okay.
24:24It is torched.
24:26I'm gonna make this all nice and beautiful now.
24:30I decorate my cauldron by adding fondant, goblin fingers, a witch's nose, maggots, a wooden spoon.
24:37I also pull isomalt sugar to incorporate the steam of the witch's potion that's brewing.
24:43We'll see how it goes.
24:45My magic power is sparkle.
24:48For my cheesecake, my witch made herself a boyfriend, so I'm gonna incorporate sparkle as much as I can.
24:54Still working on monster's face.
24:56For my monster's eyes, I'm using white modeling chocolate.
25:00I'm making eyelashes out of wafer paper.
25:03If you hold it over steam, it starts to curl.
25:06I'm going to use a lot of other fondant details for the rest of the face, and then some edible garnishes for the head.
25:15Feeling pretty good. Just have a few more things I want to add on here.
25:19I'm now working on some green slime. I have some dolce de leche that's also colored green.
25:27And then I wrap my cheesecake with the black fondant, and it looks great.
25:30I want it to literally look like a bubbling cauldron with flames coming up, and you're just seeing slime and eyeballs and bones.
25:39It's gonna be awesome.
25:40I like how it's looking so far.
25:45I don't know if that has enough of a kick.
25:47My touch of magic is sparkle.
25:49For my cream cheesecake, I'm making a vegan cheesecake with baked spiced pears with a balsamic-veig glaze.
25:58Just gonna let that reduce for a few minutes.
26:01I'm a little nervous about the texture.
26:03Very nervous.
26:04Looks a little liquidy.
26:06I hope it comes out.
26:07So my brain freaks out a little bit.
26:09We don't have a lot of time.
26:18I'm topping my cheesecake with a balsamic-veig glaze.
26:22I boiled it all down together and looked a little liquidy.
26:24I was like, I need this to set my cheesecake.
26:26I'm adding an agar.
26:27Just gonna let that reduce for a few minutes.
26:30You need a gelling agent.
26:31In my case, I used agar because I stay vegan, but most people use gelatin to set a set cheesecake.
26:39So I'm making the witch's lab by creating a swirl for my cheesecake, and then I have my isomalt domes so that they can encapsulate all of their body parts from making the monster come to life.
26:52It's looking really good.
26:57Right now, I just have to put everything on the cheesecake.
26:59I'm leaning full in on the witch theme, so I'm gonna make a witch's altar.
27:03This altar's got everything a witch needs to cause a little mischief.
27:06She's got her looking glass.
27:07She's got her candles.
27:08She's got her little stones for all the elements.
27:11It's a perfect workspace to get any kind of witchy business done.
27:14Oh, I felt great.
27:19Two minutes, bakers!
27:20You have two minutes left!
27:21We are so close to the end, I can taste it!
27:23I've stacked the cheesecake already, and I put the face on it.
27:27Now I just have to do just the final details, decorating-wise.
27:31We are in the home stretch, bakers!
27:35Time moves really fast in this kitchen.
27:38So I'm gonna go ahead with my witch hats.
27:42Your time is running out!
27:45The heat is on!
27:48And you gotta get the final touches going!
27:52Here we go!
27:5310!
27:549!
27:558!
27:567!
27:576!
27:585!
27:594!
28:003!
28:012!
28:021!
28:04Time's up!
28:05Wands down!
28:06Wands down!
28:07Hands up!
28:08Hands up!
28:09We did it!
28:10Yes!
28:15Time's up.
28:16Hands up.
28:17It's there.
28:18It's done.
28:19I did it.
28:20I am so relieved.
28:24Hi, Alessandro.
28:26Hello.
28:28Tell us a little bit about what you've concocted here.
28:30So, the witch had a boyfriend.
28:34I don't know what he did, but he ended up on the blacklist because she killed him.
28:40You have the eyes as the bonbons, and his heart is sitting on top of the magic wand.
28:46My touch of magic was scorched.
28:48Once the cheesecake came out, I covered it with sugar, burned the sugar, and torched the
28:53meringue as well.
28:54I can't believe we have to cut into this.
28:56It's so beautiful!
28:57The cheesecake is an apple cider cheesecake that has toffee bits and orange zest in it, and
29:09sitting on a ginger snap crust.
29:12I can't believe it.
29:13I can't believe it.
29:14I can't believe it.
29:15I can't believe it.
29:16I can't believe it.
29:17I can't believe it.
29:18Alessandro, great job.
29:19I love that you torched the top of the cheesecake as well as torching the marshmallow ghost.
29:24Mm-hmm.
29:25Cheesecake is really good.
29:26When it comes to flavor, I think you have a lot going on here.
29:31It's bold.
29:32It's very interesting, especially with the ginger snap crust.
29:35However, the flavor of it all, it gets muddied a little bit, and it also leans savory.
29:40When I have a cheesecake, I want to have dessert.
29:43I want it cold, and I want it sweet.
29:45I love the ginger crust.
29:48I thought it was really delicious, and it was really moist, which really worked for me.
29:52Yes.
29:53Thank you, guys.
29:54Appreciate you.
29:55Thank you, Alessandro.
29:57I'm relieved that at least I was able to put out something to be proud of.
30:01But this comment about being borderline savory still worries me a little bit.
30:05Hello.
30:06Hello, Austin.
30:07Hello.
30:08Talk to us a little bit about the story of what's happening here.
30:11You have witches that created a monster.
30:14And as you can see, you have different domes of different body parts.
30:19And my magic element was a swirl.
30:21So if you want to take a closer look, I encourage you to get your spoon or your fork, and you can crack the dome.
30:27Three, two, one, go.
30:29Oh!
30:30Oh!
30:31Oh!
30:32My word!
30:33Yes!
30:34And then there were eyeballs!
30:36And a little brain!
30:37I love interactive desserts.
30:39Good job on that.
30:40I made a burnt bass cheesecake.
30:43And then you have an apricot jam.
30:46And then a milk chocolate wafer crunch.
30:55Well, first of all, I could tell the crust was a little overbaked because it's crunchy.
30:58And it was hard to even cut into it.
31:00So just be cautious on the timing of your baking.
31:03The cheesecake is really good.
31:04It has a nice creaminess to it.
31:06I like the apricots, but when I went to bite into it, it separated.
31:11In terms of presentation, an interactive dessert, I think, is one of the best ways to win over judges.
31:17However, I think the flavor's a little bit muddy.
31:20This is tough because I don't know if I would let this go on to the next round.
31:23So I don't want you to see you hide behind your immunity.
31:25Got it.
31:26Okay? You gotta bring it. And I know you can.
31:28I really love how you implemented the little bonbons.
31:32You were, of course, the winner of our bonbon challenge.
31:35And I really thought it was creative how you were kind of giving us the story about this is the witch's lab,
31:40creating these little monsters.
31:42We're seeing all of the little pieces of them growing in their little domes.
31:45I just love the idea that we need more women in STEM.
31:49So this witch having her own lab is really beautiful and pro-women.
31:54And I want to thank you as a woman for that.
31:56Thank you. Thank you.
31:58I know that I'm not going to be eliminated because I have immunity,
32:01but I know that everyone in this competition is top tier talent.
32:05So this isn't going to send me home, but I'm making notes for next time.
32:10Lawrence, why don't you tell us a little bit about the story of your cheesecake?
32:14So I have a bestie who, spoiler alert, is a witch.
32:18And she made her no big cheesecake.
32:20And little did she know that when she puts werewolf eyes and maggots and gremlin fingers,
32:26that it would make her nose fall off and land in her potion.
32:31Well, this looks so good that my nose might fall off.
32:34Should we get in there?
32:35Let's do it.
32:41So we have a mascarpone no-bake cheesecake with a cherry compote swirled inside
32:47because my magical element was swirl and a chocolate crust with lemon and cherry gelée on top.
32:56I'm going to start. The cheesecake is creamy. It's dreamy, actually.
33:01Thank you. Thank you.
33:02I enjoy the way that it lands on my palate.
33:06That is a sour, sour gelée.
33:09But as you eat it entirely with everything, it is a harmonious, delicious bite.
33:24It does work together.
33:26Now, in terms of the touch of magic here, I don't see a swirl.
33:29You may have swirled it. That's fantastic. Swirls are visual.
33:32So just be cognizant of that when we're talking about the overall theme.
33:35I could eat that cheesecake until I explode. It was delicious.
33:41I love the whole story.
33:43I like the idea that we've done a little rhinoplasty for this witch that maybe wanted to change a couple things.
33:49I didn't know you were also a plastic surgeon. How brilliant.
33:51The judges appreciated the creaminess of my cheesecake, but I won't be making a swirl again, that's for sure.
34:00Nikki, can you talk to us a little bit about the story behind this cheesecake here?
34:05So there was this witch. She decided she wanted to start baking.
34:10And she baked away. She took the cauldron out the oven. The cauldron started shaking.
34:15Blood starts dripping down the walls. Her black cat exploded.
34:19And then she realized that this was literally a cursed recipe.
34:25It tastes good. It's fine. Okay.
34:28It tastes good. Thanks. Thanks, Nikki.
34:30I decided to go with a burnt Basque cheesecake with some caramel ice cream.
34:34With some caramelized pears and knees berry.
34:42Nikki, this cake looks nasty.
34:47But I love it.
34:49But I absolutely love it.
34:51It is so well done and rested and set that, like, that creaminess and texture you want from a cheesecake is right there.
34:59This cheesecake is creamy.
35:02It's scorched all the way around from the top to the side to the bottom.
35:07I've never had that fruit before. And it's really, really good.
35:11I love that you are bringing all of your heritage here with us today.
35:16I think this is absolutely stunning to look at. Absolutely exceptional.
35:21Baby judges inspired.
35:22The judges love my flavors.
35:27Hi, Sara.
35:29Hi.
35:30So, tell us your story about Witch Mart.
35:33So, Witch Mart is the one-stop shop for fancy witches.
35:37We sell witches' hats with a bonbon eye that helps witches navigate in the dark.
35:41Remind me of your magical element.
35:44It was sparkle.
35:45Which we're seeing on these hats here.
35:47For the cheesecake today, I've done a vegan cheesecake with baked spiced pears with a balsamic fig glaze.
35:54Oh.
36:00Your flavors come through really, really well.
36:01It's a really creamy texture.
36:04The tanginess that you get from regular cheesecake is coming through on my palate.
36:09The fig on top, baby.
36:11That thing is number one right there.
36:12I could eat that fig and a cheesecake pie, so if you can take out the pear, that fig is really, really good.
36:20I'm just going to start with your glaze.
36:23You can't tell me that this is a glaze, even though you may have started as a glaze, but the second you put agar agar in there, it no longer is a glaze.
36:29Absolutely.
36:30Right?
36:31Your choice to do a no-bake made it actually great because now it's set and cold right in the center.
36:36So, you did well, but you really got to be careful on what you're presenting to us because this isn't a glaze. You know the difference.
36:41I don't know what this is, this slop on top, it's delicious, okay?
36:46Whether it's a glaze, whether it's a jelly.
36:47The point for me is that I loved it.
36:50Like sweet and savory together for me is like always going to be my fave.
36:54So, thank you for shopping at Witch Mart.
36:57Have a wonderful day.
36:59I'm feeling confident about the decor.
37:01I'm a little nervous about the glaze.
37:06Hi, Megan.
37:08Hi.
37:09Can you tell us a little bit about your scream cheesecake here?
37:11So, the witch has brewed herself up a boyfriend and they're going to hang out and eat snacks.
37:19I'll tell you one thing.
37:20This is one beautified boyfriend with these long, luscious eyelashes that go to.
37:27As a single gal, I've thought often about creating myself some sort of monster boyfriend to eat snacks with.
37:33So, this story really spoke to me.
37:37The cheesecake itself is a pistachio cheesecake.
37:41It has a chocolate cookie crust and then there's a cheesecake filling that is a shredded phyllo dough with pistachio and dehydrated raspberries.
37:49To me, I thought this all really worked and I thought it was like super creative and innovative and I hope that if he ever becomes single, he'll give me a call.
37:59When it comes down to the execution of the cheesecake, great job on doing shorter layers because the shorter layers bake faster and chill even faster.
38:11If you were going to put the raspberry in the center, it would have that oozing out the sides.
38:16Got it.
38:17To me, it's too grainy and when I have a cheesecake, a cheesecake should be smooth.
38:21I think that the execution wasn't where it needed to be in terms of texture and flavor, but your artistry almost made up for all of that.
38:29I have a feeling you pair the two of those together, you're only going to get better and better.
38:34I agree with the judges feedback.
38:35They had some really good points and I will take those with me into the next challenge if I can.
38:41Hello, Justin.
38:43Hello.
38:44So this is my forest witch's altar and my magical element was shine.
38:48So you have her candles and her stones for the four elements and in the center you have a looking glass.
38:56How beautiful.
38:57Good job.
38:58The cheesecake is a chocolate cheesecake with strawberries and a sandwich cookie crust.
39:04Okay.
39:07Justin, you're the only one that gave us a chocolate cheesecake today.
39:11And this is the first cheesecake that strawberry really came in and really held its own, right?
39:18You gave us chocolate and strawberry and I tasted them both.
39:22Cheesecake is so fickle in terms of the bake, the rest, the set and everything that you incorporate into it.
39:28You have the perfect balance of that light, yet creamy, good enough feel body that you need in a cheesecake.
39:35And it really just tastes delicious.
39:38I love how you implemented the bonbons into your scene.
39:42It felt like it was very intentional.
39:45And, you know, as a lady that may or may not have been called a witch a few times in her day, I appreciate you telling our stories.
39:52Namaste.
39:54And now, namasko.
39:56Well, thank y'all.
39:57This means the world to me.
39:58And so, to get such high praise, I'm going to take a win where I see it.
40:10Bakers, tonight you gave us desserts honoring the queens of Halloween.
40:15Witches.
40:16In round one, you gave us a dozen monster bonbons.
40:20And Austin, I didn't see a broom anywhere, but you absolutely swept the competition and won immunity.
40:27And for your second round, you whisked a bit of magic into a scream cheesecake.
40:35Two of you gave us cheesecakes that were absolutely magical.
40:40And those bakers were...
40:45Justin.
40:47Wow.
40:49And Nicky.
40:53Yes.
40:55But there was one baker who really put a spell on us.
41:00Congratulations.
41:03Nicky.
41:05All right.
41:08Oh my God.
41:10Oh my God.
41:12Nicky, your pear and naysberry cheesecake was divine.
41:19You charmed us all with your story, and your flavors took us to a magical place.
41:25Nicky, as the winner of this challenge, you get to select a witch hat and determine your prize.
41:30Choose wisely, because one of these hats can make you more witch than the others.
41:37Go choose your hat and determine your prize.
41:41All right, she's chosen the purple one.
41:47Let's see it.
41:48Oh!
41:50Oh!
41:54Big money?
41:56I won the damn challenge.
42:02Unfortunately, some of your scream cheesecakes were not as successful.
42:07Sarah, Megan, and Austin, please step forward.
42:13The rest of you are safe. Please go join Nicky.
42:16Austin, your cheesecake was separated, and your crust was so overbaked that it was difficult to break through it.
42:27It's a good thing that you won immunity, because you would have been going home.
42:32But you do have immunity, so please go join the others.
42:35Sarah, was it a glaze? Was it a gelée? Whatever it was, that's a problem.
42:46When that component was the best part of your cheesecake.
42:51And the way you combined fig and pear didn't work for us.
42:54Megan, you charmed us with your playful story and your expert decor.
43:00But your cheesecake was grainy, and mistakes like that could haunt you in this competition.
43:04Unfortunately, one of you will be leaving the bake shop.
43:10The baker who is going home is...
43:15Sarah.
43:18That means Megan, you're safe. Please join the others.
43:31Sarah, thank you so much for bringing your vegan magic to this kitchen.
43:35It has been a slice.
43:38It sucks to go home, because I feel like there was a lot more for me to show.
43:42But, you know, it is what it is.
43:49Tonight's dessert...
43:53Wait, say that again, she starts singing.
43:55Sorry.
43:57Pivot.
43:59Pivot.
44:00This guy is like a garbage disposal.
44:03He got a lot of cape action over here.
44:04Oh, oh, oh, oh, we're tangled, we're tangled.
44:06Flamingto's gone work-o's.
44:10What?
44:11If I could cast a spell and give you more time, I would.
44:14I would not. I would take away time.
44:16He would absolutely not.
44:18I would absolutely take away time.
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