Halloween Baking Championship S11E02 (2025)

BRITCOM III

Watch Halloween Baking Championship S11E02 (2025) - BRITCOM III on Dailymotion

Transcript

00:00:00Previously on Halloween Baking Championship.

00:00:03Oh!

00:00:05Way to lead with your bleeding heart.

00:00:07Alan was hot out of the gate and won $1,000.

00:00:11They always say it's the quiet one.

00:00:13And Corey, Megan, and Oxana ended up in the bottom,

00:00:17where they had to bake for their lives.

00:00:19It's so dramatic and so emotional, but I can't help it.

00:00:23But in a shocking twist.

00:00:25Wait, I just cannot continue on in this competition anymore.

00:00:29What?

00:00:32Justin gave up the ghost and opted for an early check out

00:00:36from our scared B&B.

00:00:38And now, what fresh horrors await?

00:00:54Y'all ready for the challenge?

00:00:55I'm ready.

00:00:57I'm in the top, and I'm feeling amazing.

00:01:00Ooh, what's that?

00:01:01Guts.

00:01:02I have no doubts that I'll beat everybody in this competition.

00:01:07Oh, hi, bakers.

00:01:08Are you enjoying your stay in our scared B&B?

00:01:11So much.

00:01:12So much.

00:01:15Oh, that broke a tooth.

00:01:17Sorry, I was feeling peckish and looking for something to eat.

00:01:21I got really hungry, so I started looking around.

00:01:25Maybe there's something in the fridge.

00:01:27This looks like something I don't want to open.

00:01:30Oh!

00:01:31Oh, no!

00:01:32No!

00:01:33He was kind of cute.

00:01:34Well...

00:01:36He's all yours, Nina.

00:01:38Can you believe this rental?

00:01:40I tell ya.

00:01:41Let's see if we can find out who this guy was.

00:01:44Oh, check it out.

00:01:47He's got an organ donation card.

00:01:50Oh, no.

00:01:52What a selfless individual.

00:01:54He doesn't need this anymore.

00:01:56Actually, this gives me a fun idea.

00:01:59For your Haunted Heat Challenge, create organ donation desserts.

00:02:05Desserts that look like human organs.

00:02:09Okay.

00:02:10When your time starts, you're gonna grab an organ in the back,

00:02:14and you're gonna make a dessert with your featured nuts,

00:02:17like peanuts, hazelnuts, or...

00:02:21Deez nuts.

00:02:25They're salty.

00:02:26These are all very fitting flavors, because let's face it,

00:02:30baking human organ donation desserts is a little nuts.

00:02:35Yeah.

00:02:36The winner of this Haunted Heat will earn $1,000,

00:02:40but the bottom three will go straight to the death match

00:02:43we call Bake For Your Life.

00:02:47All right, bakers, you have two and a half hours

00:02:49to create your organ donation desserts.

00:02:52Make sure you highlight the gross in Gross Anatomy.

00:02:55Gross.

00:02:57Because the clock strikes Bake...

00:03:01Now.

00:03:02Oh, I don't like this.

00:03:05Hazelnut face.

00:03:06Oh, no.

00:03:07Ew.

00:03:08It's leaking.

00:03:09Where are the nuts?

00:03:10This armful is about as stable as my brain.

00:03:11Excellent.

00:03:12I'm gonna have to find a hammer to crack my nuts.

00:03:26Nina.

00:03:27John.

00:03:28Top two came out of the gate hot.

00:03:31Were you expecting anything less?

00:03:33The boots told us you were gonna be among the leaders.

00:03:36Hello.

00:03:37And that's what happened, right?

00:03:38These are not Bake For Your Life boots.

00:03:41These are, if you'll excuse me, I'll be sitting in the gallery boots.

00:03:44Exactly.

00:03:45I've always been very much into fashion.

00:03:49My mom used to sew for us.

00:03:51There was this character dressed in rainbows.

00:03:53And then my brother was like the little sidekick.

00:03:56He was so cute.

00:03:58So I'm gonna kick butt in this competition and do it in fashion.

00:04:02All right, so what organ did you get?

00:04:05Uh, I got the veins.

00:04:07The veins?

00:04:08The veins.

00:04:09What went with my veins was almonds.

00:04:11And what are you gonna do with it?

00:04:13Today I'm trying something different.

00:04:15I'm making a few tarts, mini tarts.

00:04:17Uh, so I think coconut, apricot, almonds, fruit filling, and a little bit of whiskey.

00:04:23Oh, well, you got Zach's vote.

00:04:26Good.

00:04:27How are you gonna represent the veins?

00:04:29That's kind of tough, right?

00:04:31I think I'm gonna showcase some of my isomalt skills, my sugar skills.

00:04:34Okay.

00:04:35Uh, and do the veins like spun sugar in red and blue.

00:04:38All right.

00:04:39Don't get too deep into the whiskey.

00:04:41I notice the cap is off that one.

00:04:43You know, you're dressed for a party.

00:04:45I might need a drink.

00:04:46Come on, come on.

00:04:47You mentioned being relaxed.

00:04:48Don't get that relaxed.

00:04:50Now, I haven't done tarts that many times,

00:04:53but it may be time for me to step outside of my comfort zone.

00:04:57And I also want to show Alan that I'm better than him.

00:05:00Nina, I love your boots.

00:05:02I love everything about you.

00:05:03I'm confused.

00:05:05I think that's your strategy to confuse me.

00:05:11How you doing, Frenchy?

00:05:12I'm doing great.

00:05:13How are you?

00:05:14I'm good.

00:05:15Did you lose some money?

00:05:16A thousand bucks?

00:05:17Not yet.

00:05:18Are you gonna try to take my victory away?

00:05:20Yeah, absolutely.

00:05:23Last week, he won the $1,000.

00:05:25This week, I want to win.

00:05:27What you making, Frenchy?

00:05:28So I have cashew nuts.

00:05:30And then I got kidney.

00:05:31So I am making cashew chocolate entremet

00:05:34with red chocolate molding to look like a kidney.

00:05:37Blood orange kidney stones with a sachet biscuit on the bottoms.

00:05:42But I don't have almond, so I'm going to do it with cashew.

00:05:46Ooh, nice.

00:05:47Very fancy.

00:05:48Right.

00:05:49Just all the blah, blah, blah, blah, blah, blah, blah.

00:05:52There is not a competitor that I'm intimidated by.

00:05:56Judges have a good impression of me.

00:05:58I'm skilled, classically trained.

00:06:00There are other bakers.

00:06:01They're afraid of me.

00:06:02And I'm good with that.

00:06:04Camille, how you doing, man?

00:06:05I am doing fantastic.

00:06:06You started cooking very young, didn't you?

00:06:09Correct.

00:06:10When I was an apprentice, I started when I was 15.

00:06:12Here's my question for you, Camille.

00:06:13Yes.

00:06:14Help me out with this.

00:06:15Tell me.

00:06:16You train beginning at 15, working at Michelin star restaurants.

00:06:20Yes.

00:06:21And some of the finest places in Europe.

00:06:23And you think to yourself, I'm going to move to Buffalo, New York,

00:06:27and become a firefighter.

00:06:29It's not a crazy story.

00:06:32It's something that I was going to do when I was 10 years old.

00:06:35And I got the chance two years ago to go through the fire academy.

00:06:38And I became a firefighter last January.

00:06:40My parents came to Buffalo to celebrate.

00:06:42It was a very proud moment.

00:06:43And I'm the first French native Buffalo firefighters

00:06:46and one of the first of New York State.

00:06:49I go do private dinners.

00:06:51And then sometimes I'm saving lives.

00:06:53So it's like, sometimes I forget which suit I'm wearing.

00:06:56Yeah, for all you know, you're going to walk up to a fire,

00:06:58think you're in a restaurant and start flipping things over

00:07:01so that they brown evenly.

00:07:03Yes.

00:07:05I'm back in the kitchen.

00:07:09And I'm feeling excited because maybe I can do this.

00:07:12I'm like a grown up.

00:07:13And I'm feeling nervous because now everybody else also has a grasp

00:07:17that they can do this, which is really obnoxious.

00:07:19I grabbed in the hustle and bustle the small intestine.

00:07:23And I am going to pair it with walnut because that was what was assigned.

00:07:27And I'm really happy.

00:07:28That's the best one I think I could have gotten.

00:07:31Walnuts are in everything.

00:07:32People die from walnut allergies all the time

00:07:34because it just keeps sneaking into their food.

00:07:36It's everywhere.

00:07:38I'm feeling like I can make a cinnamon roll.

00:07:40And I want to add strawberry to it and have walnut as the filling.

00:07:44And instead of cutting it, I'm going to wind it up into a disgusting, nasty little small intestine.

00:07:49And then I'll paint it with cream cheese frosting that's got strawberry in it.

00:07:53And in the end, I'm going to decorate this with some rotten teeth because appetizing.

00:07:58This will be the reddest, slimiest, grossest, most delicious thing they've ever had.

00:08:03I hope.

00:08:05I've always loved cinnamon rolls.

00:08:07My dad is a pilot.

00:08:08And as a homeschool kid without a super rigid time structure, we got to travel quite a bit.

00:08:13And in a lot of airports, there are these amazing cinnamon roll stands.

00:08:17And the smell of cinnamon rolls just makes my mouth water.

00:08:20However, I don't make a lot of them.

00:08:22There's a lot at stake here.

00:08:24But I want to prove that I can do this.

00:08:27I would like for you to be different and also better.

00:08:30The difficult thing about making cinnamon rolls is two and a half hours is not a great amount of time for a yeasted dough.

00:08:36You have to let it rise twice.

00:08:38And it takes a real long time.

00:08:40If I can squish the little tasks in between while it's rising, then I could be okay to go to the last second.

00:08:46So it's cool, it's cool, it's cool.

00:08:48What is that?

00:08:54This is a pistachio d'acqua.

00:08:58Pistachio what?

00:08:59Fancy d'acqua.

00:09:00D'acqua?

00:09:01D'acqua.

00:09:02It's such a nutty.

00:09:03It's such a nutty.

00:09:04How many languages do you speak?

00:09:05Actually three.

00:09:06Did you know on brain scans, people who speak more than one language have double the synaptic bursts?

00:09:11That's amazing.

00:09:13Yeah.

00:09:14She is extremely kind.

00:09:17So, I got really actually very fine organ.

00:09:21I am lucky.

00:09:22The spine core.

00:09:24And the flavor is pistachio.

00:09:27Pistachio is beautiful, like colorful nut.

00:09:30So, I'm making pistachio d'acqua.

00:09:33I will do pistachio praline as a second layer, like a second element.

00:09:38I definitely will do a raspberry marmaline, just a little bit.

00:09:42This will be perfect square.

00:09:45I have absolutely beautiful ideas regarding my spine decoration.

00:09:51I will do some cream cheese roses, modeling chocolate, broken spine with a rib.

00:09:58This dessert I could dedicate to myself.

00:10:02My back really hurts.

00:10:04I don't want my dessert to be flat like last week.

00:10:08Last time it was like totally messed up.

00:10:12This is not ideal.

00:10:14I was almost eliminated.

00:10:16It was like really stressful.

00:10:19This time it's totally different.

00:10:22I finally feel relaxed in the kitchen.

00:10:25I'm not scared.

00:10:26I came here to win.

00:10:33Gonzuela, are you okay?

00:10:35Are you taking out your emotions?

00:10:36I'm taking out all of my anger and all of my frustration on these hazelnuts.

00:10:40Oh, I'm really nervous.

00:10:45I saw the jar and I thought it was going to be skin.

00:10:48And I thought I could do something really cool.

00:10:50Skin with like stitches and stuff.

00:10:53And then it turned out it's a whole face.

00:10:57I love hazelnuts.

00:10:58Hazelnuts are literally my favorite nut ever.

00:11:00Not really sure about the whole face aspect of it.

00:11:03I don't like my food looking back at me.

00:11:05That's a little bit weird.

00:11:06But I think I'm going to try to do some face looking like cookies.

00:11:10I've decided to make a hazelnut chocolate chip cookie.

00:11:13I'm going to put in some toffee bits, some oats, a few spices.

00:11:17And now instead of doing a quarter of a cup of flour, I'm going to actually try out hazelnut flour.

00:11:24And then I'm thinking about making a chocolate filling with a little bit of hazelnut liqueur to kind of make the flavor a little bit more adult.

00:11:31I want to get them a little bit drunk so that they'll be like, yay.

00:11:35And then I can be like, woohoo.

00:11:37For my decorations, I've decided to take inspiration from the judges.

00:11:40I'm going to make their faces out of modeling chocolate and add a little bit of blood all around them to show that they've been peeled off.

00:11:46And you could be next.

00:11:49Last week was really nerve wracking.

00:11:50I tried to do something that I was really comfortable with, which is cake.

00:11:53And then that turned out to be an absolute disaster.

00:11:55So I'm switching it up.

00:11:56And I'm hoping that I'm going to have better luck today.

00:12:0190 minutes, bakers.

00:12:0790 minutes remaining.

00:12:14Oh, boy.

00:12:15That's really, really not ricey.

00:12:2060 minutes have gone by.

00:12:21My dough is still not the one and a half to two times the size that I wanted it to be.

00:12:26It's cool.

00:12:27It's cool.

00:12:28It's cool.

00:12:29It's cool.

00:12:30It might be because of the strawberries.

00:12:33It might be because of user error.

00:12:35Regardless, this has to also rise a second time after I shape it.

00:12:39This is not the way that I want it to be right now.

00:12:42That's cool.

00:12:43I don't know what to do at this point.

00:12:55I've made cinnamon rolls before, but I never timed myself.

00:12:58And it didn't feel like it took that long.

00:13:00Okay.

00:13:01The trick.

00:13:02What's the trick?

00:13:03If you want to prove the dough, put it in the oven.

00:13:06Okay.

00:13:07Okay.

00:13:08Okay.

00:13:09Fabulous.

00:13:11I mean, Camilla's the competitor, but I trust him more than me.

00:13:13I am so happy to listen to smarter brains than me because that's how learning happens,

00:13:18is you acknowledge that you're dumb and you ask someone not dumb.

00:13:22Ha-ha.

00:13:23I'm just going to sit here.

00:13:25Okay.

00:13:26And I'm going to keep the door open.

00:13:28Close it.

00:13:29The door.

00:13:30Close it.

00:13:31Ow!

00:13:32Okay.

00:13:33You are so cool, Frenchy.

00:13:34How are you making out, Megan?

00:13:36Confident today?

00:13:37You've got two bakes now under your belt.

00:13:40More confident than either of those two.

00:13:42Awesome.

00:13:43Last time in the bake for your life heat, I definitely had a rough bake.

00:13:49Last week was terrible.

00:13:50Full sentence.

00:13:54But now I am feeling ready to show everybody that I am actually good at this.

00:13:59I don't love the consistency of my pettachute at all, but I'm going to

00:14:02put them in the oven anyways, because it's only going to take me two seconds to do that.

00:14:07I'm absolutely going to redeem myself today.

00:14:09I got a gallbladder and I got pecans.

00:14:12And I love to make mochi, so I'm going to make a gallbladder mochi that's absolutely disgusting.

00:14:19I make mochi fairly often.

00:14:21It's actually my daughter's favorite dessert.

00:14:23She loves to eat the ones that are filled with ice cream.

00:14:26It's a whole bunch easier than it looks, and you really only need a microwave for it.

00:14:31So as long as you know how to use a microwave, you're good to go.

00:14:34To make my mochi, I use glutinous rice flour, tapioca starch, water, and butter.

00:14:39I also add food coloring.

00:14:42Nice.

00:14:44And then cook it in the microwave for three minutes.

00:14:46Mochi is a really fun texture.

00:14:49It's kind of stretchy and chewy, and it works perfectly for any organ.

00:14:54I'm going to fill it with a pecan cream pie filling.

00:15:00I am going to put it inside of a cream puff, a little bit of a body cavity, and using a little cherry sauce for blood.

00:15:07Oh, gallbladder.

00:15:09No, I don't have one anymore, you know.

00:15:11Really?

00:15:12I do not.

00:15:13Yours is gone?

00:15:14It is gone. They ripped it right out of me.

00:15:15Why?

00:15:16Was it an ill-behaved gallbladder?

00:15:18It absolutely was.

00:15:19And so, yeah, I was having tons of pain, and I went to the hospital, and he took it right out, and he said it was, like, wildly inflamed.

00:15:26Well, in this sense, I feel like you had to get gallbladder.

00:15:30You have personal experience.

00:15:31What? I needed it.

00:15:32You've got beef with gallbladder.

00:15:34I have beef with gallbladder.

00:15:35This is a chance to settle the score.

00:15:37Mm-hmm.

00:15:38And I really want to make the judges do their own little operation to get the gallbladder out.

00:15:43Oh, my gosh.

00:15:44You've got a lot of gall.

00:15:46Let's talk about this shirt that you're wearing.

00:15:48Yeah.

00:15:49Just before I left to come here, my husband and my daughter and I decided to make these shirts with our little bloody handprints on them.

00:15:57My daughter wanted to give me something as good luck.

00:16:00It's like they're hugging me with bloody hand.

00:16:02Yeah.

00:16:03It's both sweet and super disturbing, which is, like, right for this show.

00:16:08Yeah.

00:16:11All right.

00:16:12I got pine nuts in the lung, so I couldn't find a lung cookie cutter, so I'm going to try the pumpkin cutter.

00:16:18My plan is to make a cheesecake and then have them, like, a little filo dough baklava lung on top.

00:16:23And then what I'll do is I'll carve out, like, a little V, and that will be the lung.

00:16:30Jake.

00:16:31Yes, John.

00:16:32I'm watching you and I'm realizing you are baking at a disadvantage.

00:16:37Because it's really just one eye.

00:16:39It's just one eye.

00:16:40I'm trying to, like...

00:16:41It's like...

00:16:42It's just...

00:16:43It's this for you.

00:16:44It's more an eye patch.

00:16:45Do you have to do that, like...

00:16:46The hair flip?

00:16:47That shampoo commercial flip.

00:16:48Yeah, all the shine and shimmer.

00:16:49Yeah.

00:16:50Right.

00:16:51You got pine nuts?

00:16:52I do have pine nuts, yeah.

00:16:53I'm going to do individually plated desserts.

00:16:54Okay.

00:16:55So it's orange and honey cheesecake, baklava-inspired lungs, turmeric creme fraiche smear on the bottom, and the pink peppercorn twill.

00:17:04I went to Greek Orthodox school when I was younger and I was always going to the Greek festivals and trying all the different baklavas.

00:17:09Really?

00:17:10Yeah.

00:17:11And I just...

00:17:12Are you Greek?

00:17:13It was a Greek Orthodox school for 10 years.

00:17:14My younger brother, he's going to laugh at this too because he went to school with me as well.

00:17:18Always, like, be the two blonde guys in the whole Greek school.

00:17:21Everyone would be looking at us like, why are you here?

00:17:23And we're like, because our mom sent us here.

00:17:26This is the place.

00:17:27What a weird choice.

00:17:28Yeah.

00:17:29Yeah.

00:17:30And I learned all the ways that all the Greek mothers made their baklava and all the Greek festivals, and I'm trying to replicate that.

00:17:37Okay.

00:17:38And how are you feeling after the first competition?

00:17:40I'm feeling a little nervous.

00:17:42Everyone's so talented, and I'm just trying to, like, take a breath and look at everybody and realize I'm here.

00:17:47Yeah.

00:17:48This is it.

00:17:49It's Halloween.

00:17:50Smell the roses with your tiny little lungs.

00:17:51That's right.

00:17:52Uh, well, I wish you luck.

00:17:53Thank you, Tom.

00:17:54See ya.

00:18:00Do you know you want to taste my cookie?

00:18:01I would love to taste your cookie.

00:18:04Oh!

00:18:05Ooh, that's good.

00:18:06Good.

00:18:07I like it.

00:18:08I might beat you again.

00:18:10Alan, you're going down today.

00:18:13If I go down, you're going with me.

00:18:16Yay!

00:18:17I pull eyeballs and macadamia nut.

00:18:22I feel good.

00:18:23I like my eyes, so I'm gonna get inspired on them.

00:18:26I'm gonna make a pineapple, non-baked cheesecake, and also put some of the macadamia nuts on my bread.

00:18:34And I make white macadamia cookies to put on top.

00:18:39And then I'm gonna make a crumble with more macadamia nuts.

00:18:44Also, I'm gonna dye my cheesecake green to make it look like it's going bad.

00:18:49Then I'm gonna put my cookies on top.

00:18:51Some crumble to make it look like dirt.

00:18:53Eyeballs with modeling chocolate.

00:18:55And I'm gonna add some bugs crawling on them.

00:18:59This is mine.

00:19:00No.

00:19:01Which one is my oven?

00:19:02I think that's your oven right there.

00:19:03Yeah.

00:19:04This is my oven.

00:19:05Okay.

00:19:06I'm so confused about the ovens.

00:19:07I'm making this dessert because I love cheesecake.

00:19:10And my husband, Ronald loves pineapple.

00:19:12So I'm making this for both of us.

00:19:14I'm going to the last.

00:19:16My time is basically up.

00:19:21Did you rise?

00:19:22Oh!

00:19:23It sort of rose.

00:19:25It's time to assemble a small intestine.

00:19:28So I'm gonna roll this very similar to how you would normally roll a cinnamon roll, but longer.

00:19:34I'm rolling, looping back and forth.

00:19:36I start to place them in this pan so I can improve it again.

00:19:40One hour, bakers.

00:19:42One hour remaining in this organ donation challenge.

00:19:47Put your heart into it or your gallbladder, what have you.

00:19:53Last week I was in the bottom three, so I had to bake for my life.

00:19:57That's very intense.

00:19:59And I just hope I don't find myself there again.

00:20:01I would my pants.

00:20:03Y'all could clean it up while I'm going home.

00:20:06I got the heart and peanuts.

00:20:12Peanut is so universal.

00:20:14And I think it's probably the most, I won't say the easiest because it's not the easiest ingredient,

00:20:19but I think it's one of the ones that anyone could have done something with.

00:20:23So I am going to make a browned butter peanut blondie.

00:20:28And I'm going to do a raspberry-like coulis to give peanut butter and jelly vibes.

00:20:33My best friend's little family lives with me, including their very small baby daughter, Haven.

00:20:40And I immediately thought peanut butter and jelly sandwiches because that is something that she would eat.

00:20:46For the decoration, I'm going to give the judges another little piece of me and do a 3D heart-shaped cookie to go on top of the dessert.

00:20:59Being known for Decorated Cookie back home, I really want to show the judges what I can do better than anyone else that is here.

00:21:06And really giving them something that's not basic.

00:21:09So hopefully it doesn't put me back in that bottom three.

00:21:13Pat-a-shoe, pat-a-shoe.

00:21:15Let's get them out of the oven.

00:21:18This is so not going to work.

00:21:20I don't make pat-a-shoe very often, but they aren't rising properly.

00:21:23In fact, they're actually sinking.

00:21:27They're so bad.

00:21:29What the hell?

00:21:30So I check on my tarts.

00:21:33It's an absolute disaster in that oven.

00:21:36Alan, take a look at this.

00:21:37Why is it doing that?

00:21:39I think you put too much butter.

00:21:41Too much butter?

00:21:42Yeah.

00:21:43All right, bakers.

00:21:44Let me see you grind out those organ desserts.

00:21:47Have those words ever been in a single sentence before?

00:21:51Probably not.

00:21:52Great.

00:21:53Everybody is struggling.

00:21:54You can feel the tension.

00:21:56The ghosts are trying to sabotage me.

00:21:59This place absolutely is haunted.

00:22:05Guys, let's just be careful around here.

00:22:08If you could just, we have a man down.

00:22:11Okay.

00:22:12Start over.

00:22:13So these tarts aren't going to work and I'm stressing out.

00:22:16I need to get another dough done.

00:22:19But this time, less butter.

00:22:21Instead of the mini tarts, I'm just going to make one big tart

00:22:24and decorate that one.

00:22:2645 minutes, bakers.

00:22:28Try to transplant yourself into the top two.

00:22:32Ah.

00:22:33I hope this works.

00:22:37I don't want to bake again today.

00:22:43My first pat-a-shoop is definitely not going to work.

00:22:46They were kind of flat.

00:22:48I need a cavity to fill.

00:22:50I need to trust my instincts because they're right.

00:22:52I was right on.

00:22:53It was too thin.

00:22:54This time I'm using the same recipe that I always use in just making sure that I'm working

00:22:59through all the steps in my head like I know they should be.

00:23:02I forgot the butter.

00:23:03Okay.

00:23:04This is what we're going to do.

00:23:05We're going to add in the butter.

00:23:07That's what's wrong.

00:23:09This is my last shot.

00:23:11I do not want to have to bake for my life again.

00:23:13Up for you.

00:23:14What?

00:23:15What?

00:23:16Yeah.

00:23:17Oh, and it creaks perfectly.

00:23:18Oh, man.

00:23:19I'm already pretty stressed now.

00:23:20Stephanie's walking around.

00:23:21Ugh.

00:23:22I feel so much pressure.

00:23:23Hello.

00:23:24Bonjour.

00:23:25Bonjour.

00:23:26Cory, darling.

00:23:27How are you doing?

00:23:28Okay.

00:23:29Oh, my gosh.

00:23:30I've got to get these in the oven.

00:23:31Oh, she got a pie-a-shoot.

00:23:32That was nice.

00:23:33Okay.

00:23:34Oh, she got a pad of shoes.

00:23:35That was nice.

00:23:36I can't get them off.

00:23:37I can't get them off.

00:23:38Oh, we got a pie-a-shoot.

00:23:39I can't get them off.

00:23:40Oh, she got a pie-a-shoot.

00:23:41I can't get them off.

00:23:42Oh, I can't get them off.

00:23:43I can't get them off.

00:23:44I can't get them off.

00:23:45I can't get them off.

00:23:46Oh, she's got a pad of shoes.

00:23:47That looks nice.

00:23:50Is she happy or not?

00:23:53I'm going to leave you to it.

00:23:54I'm going to keep some surprises.

00:23:57All right.

00:23:58This could be bad.

00:24:00Say a little prayer.

00:24:05I got to unmold my cheesecakes with my fire.

00:24:08Hopefully all ends well.

00:24:11The stakes are so high for this challenge.

00:24:13My girlfriend and I are actually planning my 30th birthday.

00:24:16In Italy right now, and that $1,000 would help.

00:24:19It was only until about two years ago

00:24:20that I went on a plane for the first time

00:24:21when I competed in my first baking competition.

00:24:24I closed my eyes and I woke up and the plane landed

00:24:26and I was already in Texas.

00:24:27And I was like, okay, I can't drive home from here.

00:24:30Who are the bakers you're most impressed by?

00:24:33Right now, I really love where Jake's going.

00:24:36It's hot.

00:24:38It's hot, hot, hot.

00:24:39You know, he's going baklava,

00:24:41and then he's also like a cheesecake.

00:24:43Yeah, it's impressive.

00:24:44Yeah.

00:24:44I decided to make a little twill

00:24:47to go on top of the cheesecake and the lungs.

00:24:50It's a really cool thing called a coral twill.

00:24:52And as you fry them in the fry pan,

00:24:54they get all kind of crumbly,

00:24:55and it almost looks like veins and arteries.

00:24:57It's going to feel Halloween.

00:24:58It's going to feel gross.

00:24:59It's going to feel like an organ donor.

00:25:01Such a simple thing to make.

00:25:04Anyone could make it at home,

00:25:05but it has that sort of biological,

00:25:09vascular sort of look to it.

00:25:11I do want to sprinkle a little bit of pink peppercorn over this.

00:25:14I love what Cory's doing.

00:25:18I am making a heart-shaped cookie.

00:25:22So I get my dough rolled out.

00:25:23I quickly sketch what I think looks like an amatonin.

00:25:26Oh, that is the hardest word.

00:25:28An anatomically correct heart.

00:25:31Cut it out and bake the sugar cookie over the mold

00:25:34so that it sticks up and becomes dimensional.

00:25:38I have to make my sister proud.

00:25:40She's a science teacher,

00:25:41and so if this is not anatomically correct,

00:25:42I know she'll have something to say about it.

00:25:45Melanie, is this close enough to the shape of an anatomical heart?

00:25:49It is pretty close.

00:25:50You also have three more little steadies up there as the aorta.

00:25:52I can add stuff when I pour it.

00:25:54It looks great, and it does lean to the right.

00:25:56Good job.

00:25:56Cory's going back to cookies because he does it well.

00:25:59Don't come into a competition and go,

00:26:01I'm going to try something I've never done before.

00:26:03Go with what you know.

00:26:08It rosish!

00:26:09Oh, yay!

00:26:10That's exciting.

00:26:11I'm so proud of you!

00:26:12Thank you!

00:26:12I'm so proud of you!

00:26:14There is no time for me to continue to let it prove,

00:26:17and while it's not as tall as I want it to be,

00:26:19it's not as risen as I want it to be,

00:26:20it doesn't matter because I am not putting raw dough onto a plate.

00:26:24I would rather die,

00:26:25so I will put this in the oven,

00:26:27and what will be will be.

00:26:29I believe in you.

00:26:30I believe in you!

00:26:31What are you making?

00:26:32I'm making faces.

00:26:34That's so cool!

00:26:35I need to make multiple faces in a very short period of time

00:26:39because each cookie needs its own face.

00:26:41Usually it's best to sculpt one,

00:26:43but I'm inspired by the judges.

00:26:46Initially I had started doing sculpted cakes

00:26:48during the pandemic to kind of distract myself

00:26:51from what was going on,

00:26:52and now I feel like I have a much stronger, more diverse skill set.

00:26:56We'll see how close I can get to their likeness.

00:26:59I'm doing the faces kind of flatter

00:27:01so that it looks like the flesh was peeled off of the donor's face.

00:27:05We're going to give it our best shot.

00:27:07But it's all or nothing today,

00:27:08and we're just going to try our best.

00:27:11Well, this is fantastic.

00:27:13People have lost their minds, and I love it.

00:27:15My cake is kind of flat and small.

00:27:21Hopefully my spine decorations make it a bit taller.

00:27:26We need a little bit to warm it up.

00:27:29I was just rolling the modeling chocolate.

00:27:31I will do the small joints, then bigger joints.

00:27:35Voila!

00:27:36Everybody looks, like, super happy, super confident,

00:27:40and obviously, like, we're going to see

00:27:41over the next few weeks the ups and downs.

00:27:43If you're really rattled, that can get in your head

00:27:46and you start second-guessing yourself.

00:27:47Such a rollercoaster from here.

00:27:50Something's burning!

00:27:51Something's burning!

00:27:53Oh, s***!

00:27:54My apricots!

00:27:56Yay, yay, yay!

00:27:59I'm freaking losing it.

00:28:01My tart is crap.

00:28:02All I have is toasted almonds and coconut

00:28:05and maybe a cup of apricot.

00:28:10I'm going to melt down here.

00:28:16Ah!

00:28:19A little more apricots.

00:28:23I'm so overwhelmed right now.

00:28:25I just feel like I'm going to be in the bottom three,

00:28:28and how?

00:28:30How?

00:28:31All I have is a cup of apricot.

00:28:34Just cut your recipe.

00:28:36Cut it.

00:28:36Cut it in half.

00:28:37But I have that whole tart.

00:28:40Can I do a cheesecake?

00:28:41Like...

00:28:41I'm doing a cheesecake.

00:28:42He's doing a cheesecake.

00:28:44Ah!

00:28:45You can.

00:28:46You can if you want.

00:28:46That's my only go-to.

00:28:50I need to pull this together.

00:28:52I want to win not only for myself, but for my brother.

00:28:55Before I came here, he was admitted to the hospital with bleeding on his brain.

00:29:00I started to drop out of the competition, but he told me...

00:29:04that I needed to be here.

00:29:08He's an amazing individual, and this would mean the role to him.

00:29:15I'm going to make almost like a no-bake cheesecake, but I want to add something more.

00:29:22I like the taste of mascarpone, and I do that in some of my cakes where I mix like a mascarpone and cream cheese filling.

00:29:31Yep, tasting good.

00:29:3215 minutes, bakers.

00:29:36Desserts that look like human organs.

00:29:38Okay.

00:29:39I think I need a shot right now.

00:29:42Mamma mia.

00:29:43We are melting down some isomalt to make a glass effect for the decoration.

00:29:49Glass coming out of the kidney.

00:29:50It's going to look like a disgusting kidney coming out of my French stomach.

00:29:56For my entremé, I'm going to start with a sachet of biscuit.

00:29:59I'll top that with my mouled wine pear.

00:30:02Then I'll add my ganache, and then I will put the chocolate mouledling on top.

00:30:11Oh.

00:30:11Finish these desserts.

00:30:13Or you are going to have some splainin' to do.

00:30:17You get it?

00:30:19Gonzala.

00:30:20Gonzala.

00:30:20Let me see your eyes.

00:30:23Yeah.

00:30:24I'm going to make eyeballs filled with a graham cracker.

00:30:27I'm going to get inspired on your eyes.

00:30:28Ooh, nice.

00:30:30I'm going to try to do that like disgusting eyeballs.

00:30:33Scary.

00:30:35Okay.

00:30:36I'm okay.

00:30:38I get my second pate-a-shoot out of the oven.

00:30:40There is no time to cool.

00:30:42I cut them open, and thank goodness, they cooked wonderfully.

00:30:46It's time to do gallbladder surgery.

00:30:49I'm going to put the cherry filling in the bottom.

00:30:52I'm going to make my gallbladder go right on top.

00:30:56Gallbladder.

00:30:57Oh, that's disgusting.

00:30:57These little pate-a-shoe shells are having their own redemption story, just like me.

00:31:04Everyone's quiet.

00:31:06Too quiet.

00:31:08Because everyone's a little bit dying on the inside.

00:31:12What are you making?

00:31:13Teeth out of strawberries.

00:31:16Because I figured my guy's bowel burst and had to be removed because of teeth.

00:31:21Make good choices, bakers.

00:31:24Details, details.

00:31:27You think you're going to finish some time?

00:31:29I don't know.

00:31:30I'm going to take it out and hope.

00:31:32Gold.

00:31:34Maybe it's not done.

00:31:35Oh, no.

00:31:36Oh, whoa.

00:31:37Oh, no.

00:31:39Nope.

00:31:40Okay, I'm going to crank this up to 400 and give it three more minutes.

00:31:46Ah!

00:31:47I really need to assemble this tart.

00:31:49I don't have a lot of my apricot filling, but this is what we have right now, so this

00:31:54is what we're going to work with.

00:31:55And then I pipe the cream cheese and mascarpone filling on top of that.

00:32:01Oops.

00:32:03What's going on with this?

00:32:04Oh, okay.

00:32:07That's awesome.

00:32:08Seriously?

00:32:10I kind of want to lay down and die, but I have to get something on top of this tart.

00:32:15I'm out of my comfort zone.

00:32:16I like cake.

00:32:18I like sculpted cake.

00:32:20I'm running low on time, and I still have to do my veins.

00:32:24I don't want to do isomalt anymore.

00:32:26We're going for fondant.

00:32:28I'm going to take the fondant, blue and red, shape them into veins, lay them on top of

00:32:32my pipe.

00:32:34My pipe?

00:32:35Lay them on top of my sword.

00:32:37And some blood.

00:32:39Make it Halloween-y.

00:32:41All right, bakers.

00:32:43Start thinking about final touches.

00:32:45We are coming down to the wire.

00:32:50What do you need?

00:32:51Uh, as soon as that comes out, would you cut this open?

00:32:55Is it done?

00:32:56It's done.

00:32:56Would you take it out for me?

00:32:57This is now cut.

00:32:58It is now cut, and you are wonderful and perfect.

00:33:00Yes, please.

00:33:02At this point, the tiny voices in my head are doing the little scream.

00:33:07It's hot.

00:33:08I touch these cinnamon rolls.

00:33:10They are raw.

00:33:11This has been basically the worst nightmare of all time.

00:33:16I just have to accept it and get frosting on it as fast as I possibly can.

00:33:21Okay.

00:33:21I'm going to do some little stitch marks.

00:33:24I hope this grosses the judges out.

00:33:28We are down to one minute.

00:33:30Oh, one minute, one minute, one minute, one minute.

00:33:33This is stressful.

00:33:36Here, we will use our meat pieces.

00:33:39This is our bloody story.

00:33:41I'm adding some dates just to make them look like cockroaches, to make it look more disgusting.

00:33:5130 seconds, bakers.

00:33:54This is good, Frenchie.

00:33:56I'm about to die.

00:33:58Oh, it is raw.

00:34:00I'm sick.

00:34:0110 seconds.

00:34:05The bottom three bakers in this challenge will be baking for their lives.

00:34:15That's your deadline.

00:34:16Time for tasting.

00:34:20I did this so very wrong.

00:34:22I know it's raw.

00:34:23I am the bottom three.

00:34:25I am the bottom, bottom, bottom, bottom.

00:34:26I will be cutting them pieces only from the very edges.

00:34:31Megan.

00:34:32Hello.

00:34:34Judges, organ donation desserts.

00:34:37Get them while they're fresh.

00:34:39Hot out of the body.

00:34:41So today, I got the gallbladder and I got pecans.

00:34:46I decided to make a patechew shell.

00:34:49And on the inside, there is a mochi filled with pecan cream pie filling.

00:34:56And you are able to actually go through and surgically remove the mochi,

00:35:00which is the gallbladder.

00:35:02It was a really clever idea, though, eh?

00:35:04There is also a red wine and cherry sauce to represent the blood in Yetz and gore.

00:35:11All right.

00:35:12Steph is beginning surgery.

00:35:15Oh.

00:35:15And it looks like a civil war kind of surgery.

00:35:20Patechew looks really good.

00:35:21Oh, wow.

00:35:22Oh, oh, oh, that's a...

00:35:24Oh, God.

00:35:24Oh, that's mild.

00:35:25Oh, this isn't...

00:35:26Oh, oh.

00:35:27It looks terrible.

00:35:29I love it.

00:35:29I mean, honestly, I have no clue what a gallbladder looks like, but I think this is very, very clever.

00:35:40I love that you didn't just do a line and you can see where the needle puncture marks are.

00:35:45And I'm going to tell you, it's not too sweet.

00:35:48It is balanced.

00:35:49It has acidity.

00:35:50It has a little bit of salt.

00:35:52The chewiness of the mochi is absolutely perfect.

00:35:55Yeah.

00:35:55The mochi really feels like you're sort of eating through an organ, which is like a fun, experiential sort of thing.

00:36:03I think the only thing I would critique is maybe keep it more contained.

00:36:07Okay.

00:36:08So the cream inside, underneath everything as well.

00:36:11Sure.

00:36:11So that way you really can play into, like, the gore and the bits around the outside with the cherry and the coulis.

00:36:17But, yeah, I think this is really lovely.

00:36:19Way to turn things around, girl.

00:36:22I can bake, you guys.

00:36:23I can.

00:36:25Not only can you, you did it without a gallbladder.

00:36:29Yes.

00:36:31Camille?

00:36:33I'm going down feeling, like, pretty happy.

00:36:35It's gory and then it showcases my skills.

00:36:39Yes, so I have an inflamed French kidney with cashew and then also kidney stone.

00:36:46So those are the little segments of the blood orange outside.

00:36:48So for you, I made a post-Payers mulled wines dessert with a sachet of cashew with a ganache.

00:36:56I love the way this looks.

00:36:58I mean, it is so gory.

00:37:00It is so, like, over-the-top Halloween.

00:37:04I can hear the plop of this, you're like this organ hitting the plate.

00:37:08Like, you've turned it into this, like, gloriously gory plated dessert.

00:37:14All of the textures, you know, the guts.

00:37:18Look at it in there.

00:37:20That's a big bite.

00:37:21I think the flavors are excellent.

00:37:28You get the brightness of the cherry, the sea salt and chocolate.

00:37:31The texture of the cake is great, too.

00:37:34Cashew in the soccer is really smart.

00:37:37But, like, I wish the layers were a bit more defined.

00:37:40I had to pull it apart to sort of understand the other flavors.

00:37:44They don't really stand out.

00:37:45They think you did too much.

00:37:47Do less.

00:37:48Work less hard.

00:37:49Sounds good.

00:37:49I can do that.

00:37:51That'd be so smart.

00:37:56Melanie?

00:37:57Yep.

00:37:57Melanie.

00:37:58Woo!

00:37:59I am nervous going into this.

00:38:01I know it looks like garbage.

00:38:02I just need it to not be raw.

00:38:05Luckily, I think they're contractually obligated to try what we make unless we bleed into it.

00:38:09So, it's fine.

00:38:11All right, Melanie.

00:38:12Hey, my organ was the small intestine.

00:38:14And walnuts.

00:38:16So, I made a strawberry walnut cinnamon roll with balsamic strawberry cream cheese frosting.

00:38:24And then teeth, which look just like teeth if you squint really hard.

00:38:29So, you can eat it and be so happy.

00:38:34That was amazing.

00:38:36If I knew my intestine looked like that, I'd be like, go to the doctor.

00:38:40I think you could have benefited from a little shading just so it doesn't look like a blob.

00:38:47I think you could have done much better in the presentation of it had you used, like, a sheet pan, a baking sheet, and then plopped your intestines on it.

00:38:55Because it wasn't reading organ to me at first.

00:38:59All of the feedback is constrictive, and it's not meant to tear down.

00:39:02It's literally meant to help.

00:39:04But I am feeling paralyzed in my guts.

00:39:08I wish that they would just taste it.

00:39:10Tell me if my cinnamon roll is raw.

00:39:13Let's try it.

00:39:25The dough, it's completely baked through.

00:39:29Because it didn't rise fully, it has a very dense sort of quality to it when you're chewing.

00:39:35Your use of walnuts across the board is fantastic.

00:39:37But making a yeasted dough in this time period is always a challenge.

00:39:42If you're going to use yeast, you need to double it.

00:39:43Because you need to rise once, you need to rise it again.

00:39:46Yeah.

00:39:47Thank you so much, Melody.

00:39:49All three of them described my dough as being not well-risen enough, but none of them said that it was undercooked.

00:39:57So, yay.

00:39:59This was yummy.

00:40:00Yeah.

00:40:00It was really good.

00:40:01If she had said it was rugelach, I would have been, like, flawless.

00:40:05Yeah.

00:40:05Well done.

00:40:09Oksana.

00:40:10So, I've got a spinal cord.

00:40:14So, there is pistachio da cuace with chopped pistachio layer.

00:40:19And raspberry coulis.

00:40:21The spine is fantastic.

00:40:24It feels like you had this beautiful dessert and somebody died on it.

00:40:27Yeah.

00:40:28Oh.

00:40:28Oh, I got it.

00:40:30That was it?

00:40:32Your spine is so anatomically accurate.

00:40:36Like, I feel like I'm sitting in the doctor's office looking at the skeleton.

00:40:41Like, no notes on presentation.

00:40:43I'm excited to dig into it.

00:40:45All right.

00:40:46Let's serve it up.

00:40:49The flavor is fantastic.

00:40:57You get pistachio, definitely.

00:40:59You get raspberry.

00:41:00I mean, it's such a classic flavor pairing.

00:41:02I think what's off to me is the ratio of everything.

00:41:07I agree with Stephanie about the ratio.

00:41:09I think the cake layer could have been thicker or maybe doubled up and done, like, a sandwich style.

00:41:15The raspberry was so fresh and wet that it just needed something to, like, sop up all of that juice.

00:41:24When I eat this, I don't think décoise.

00:41:26I think granola bar.

00:41:28But the cream cheese frosting is beautiful.

00:41:30The vanilla bean, it's really great.

00:41:32I know that it's meant to be a garnish, but for me, it's actually the star.

00:41:37When you get it all together, it is reading very kind of off-balance right now, texturally.

00:41:42But I think your piping is gorgeous.

00:41:44All right.

00:41:45Thank you, Oksana.

00:41:46Yes, there is some mistakes, but I was proud of my work.

00:41:51Good job.

00:41:51Oksana?

00:41:52I don't know that I would necessarily call that a duck was.

00:41:55No, I wouldn't at all.

00:41:58Hello, judges.

00:41:59How you doing, Jake?

00:41:59Good.

00:42:00Lovely to see you all again.

00:42:01What have you made?

00:42:02Yes, the organ I chose today is lungs.

00:42:05It came with a little side of pine nuts.

00:42:07So in front of you today is an orange honey pine nut cheesecake, a little side of a baklava-inspired lung.

00:42:14And I have also a little turmeric smear on the bottom of that.

00:42:17I'll party in your mouth.

00:42:19Zach, talk about your mouth.

00:42:22There's always a party in there.

00:42:23That's a yellow card.

00:42:26Your thought process is absolutely perfect.

00:42:29I think this is incredibly smart and incredibly suave.

00:42:33I love the lace tuile as the capillaries.

00:42:37Like, that's what I think of when I think of lungs.

00:42:39And I love how you created the lungs.

00:42:43Everything looks delicious.

00:42:46It's amazing that you did baklava and cheesecake and everything else in this amount of time.

00:42:50Are we giving you guys too much time?

00:42:52Nope.

00:42:52Should we cut it back a little bit?

00:42:53Nope.

00:42:54Nope.

00:42:56You really have something here.

00:43:03You know, baklava is supposed to be soaked.

00:43:05Like, it's supposed to be syrupy.

00:43:06I think this, like, baklava's lighter cousin, you let the pine nuts speak for themselves.

00:43:11You get the crispiness of the phyllo.

00:43:14Absolutely delicious.

00:43:15I love the crust.

00:43:17Mm-hmm.

00:43:18I didn't really need that last bite, but I wanted it.

00:43:20Yeah.

00:43:21Second bite club.

00:43:22That says a lot.

00:43:24I especially liked the sort of pink peppercorn surprise every now and again.

00:43:28I think this is a perfect balance of sweet and savory.

00:43:31The texture of the cheesecake itself, gorgeous, glorious, creamy, delicious, almost tastes like ice cream.

00:43:38I think my only critique, I would love to see two components sort of meld together in some way.

00:43:44Because they do feel like two separate desserts.

00:43:46Yeah.

00:43:46But flavor-wise and texturally, like, everything is on point.

00:43:50All right.

00:43:51Thank you, Jake.

00:43:52I really enjoyed that.

00:43:54Yeah.

00:43:56Nina?

00:43:58How many different versions of those booths do we have?

00:44:01And how many different suitcases just contained boots?

00:44:06Uh, all of them.

00:44:09Who needs clothes?

00:44:11I grabbed veins, and my ingredient was almonds.

00:44:15Veins and almonds?

00:44:17Veins and almonds.

00:44:18Classic pairing.

00:44:20And I made for you guys a tart, and the filling is a coconut, almond, apricot filling layered with cream teas,

00:44:29mascarpone, and a little bit of raspberry puree blood.

00:44:33Tarte de vin.

00:44:34Tarte de vin.

00:44:35Well, I mean, I think the tart itself looks great.

00:44:38I think the bake on your crust looks awesome.

00:44:40I think the top, with all of the nuts going on, and knowing that it's apricot underneath is fantastic.

00:44:46But I think you needed to lean more into the gore.

00:44:49You're so vain.

00:44:51I agree with Jeff.

00:44:54The veins, I think, are the hardest organ so far.

00:44:57Had you really taken a moment and thought about the vein, and how they branch off, and where they go,

00:45:04like, you could have really gone in there.

00:45:07You needed a body part to show where the veins are.

00:45:11Mm-hmm.

00:45:12Let's eat.

00:45:13I really like where this was going, but I want to see this in 2.0.

00:45:28I think my biggest issue is textural.

00:45:31I really like the apricot layer, but that almond, they're chewy, and it's not really pleasant.

00:45:36You know what I wish this was?

00:45:38Frangipan.

00:45:39Like that apricot layer right underneath a frangipan, so that way you're getting almonds in another, like, layer as well.

00:45:47I wish there was just a little more going on.

00:45:50All right.

00:45:51Thank you, Nina.

00:45:53I know that I probably failed in this challenge.

00:45:57The apricot actually needed more sugar.

00:45:59I went back and tasted it by itself.

00:46:02It's almost bitter.

00:46:03Mm.

00:46:04I'm already plotting my comeback.

00:46:07Corey.

00:46:08How are you?

00:46:08So I ran for heart, and with heart came peanuts.

00:46:14Oh.

00:46:14So with that, I made a browned butter peanut blondie with raspberry coulis to give peanut butter and jelly vibes.

00:46:23And then for the heart, it is a freeze-dried raspberry and peanut shortbread cookie.

00:46:30Your shortbread work is so beautiful.

00:46:32I mean, that tiny little piping work is just, I will never even attempt.

00:46:38This piping work is stupid, and it makes me mad.

00:46:42He means it in a nice way, though.

00:46:43He does?

00:46:43Yeah.

00:46:44No, that's a compliment.

00:46:45Okay.

00:46:45The only thing that, like, takes it away from me is the blondie.

00:46:49The blondie looks really thick, but we're going to taste it.

00:46:53We'll see.

00:46:53The blondie really surprised me.

00:47:06I didn't have a poker face about it.

00:47:08I ate it, and I'm tasting my loud and wrong.

00:47:12The law.

00:47:13These ladies doubted you, but I always love a thick blondie.

00:47:18It's that perfect, like, slightly underbaked, just beautiful chew.

00:47:24I wish there was a way that you could have piped some of that raspberry jam in there, just so that as we're eating it, we get those combos and not a sauce.

00:47:34Right.

00:47:34Especially if you're trying to evoke peanut butter and jelly, the ratios are off.

00:47:39That said, I love this cookie.

00:47:41Like, it wasn't just a cookie.

00:47:43You were really clever about making sure it made sense with the dessert that you were creating.

00:47:48Really, really great.

00:47:50All right.

00:47:51Thank you, Cor.

00:47:53Fingers crossed.

00:47:54I really don't think that I'll have to bake for my life again.

00:47:58That's good.

00:48:00Gonzala!

00:48:02Going into judging, I'm a little bit nervous because their faces are on my cookies as my design.

00:48:08All I can do at this point is keep my fingers crossed and hope the Halloween gods are on my side.

00:48:14So, hazelnut was my nut.

00:48:16So, the human face industry is so lucrative that people are dying to get into it.

00:48:22Oh!

00:48:23Oh!

00:48:25Holy!

00:48:26This is a bad omen.

00:48:31Did you all get this on camera?

00:48:33My question is, how did it come off the shelf?

00:48:37This place really is haunted.

00:48:38This place really is haunted.

00:48:39We thought you guys were joking, but this place really is haunted.

00:48:43All right.

00:48:44All right.

00:48:45Gonzala.

00:48:46You were saying.

00:48:48So, I had gotten the hazelnut, so I decided to make an oatmeal chocolate chip cookie with

00:48:54crushed hazelnuts.

00:48:56I also put in some toffee bits.

00:48:59And just because it was kind of feeling like a kid treat, I decided to kick it up a little

00:49:02bit, so I used the anus seeds and a little bit of cinnamon.

00:49:06The what seeds?

00:49:07The anus seeds.

00:49:08Hold on.

00:49:09Anus?

00:49:10Not anus.

00:49:11Hold on.

00:49:12You did not use anus seeds.

00:49:13Wait a minute.

00:49:14Anus.

00:49:15Anus seeds.

00:49:16That's a whole other organ.

00:49:17I need to leave.

00:49:19Anus seeds.

00:49:21I think it looks so good.

00:49:22I love like an oatmeal sandwich cookie.

00:49:26I love the proportion of cookie to filling.

00:49:29The faces look amazing.

00:49:32Not only did you make these glorious faces, but you made them as if they had been ripped

00:49:37off for transplant.

00:49:38You know, like the way they are flat, but with dimension is awesome.

00:49:43I have far better cheekbones, madam.

00:49:46No, fabulous.

00:49:52I get the hazelnut.

00:49:54I love how it eats.

00:49:55Nothing falls apart.

00:49:56It tastes like the hazelnut spread you get from the supermarket.

00:49:59Oh, thank you.

00:50:01I'm not getting the anus seed, and I'm not mad about that because anus is such a strong

00:50:07flavor.

00:50:08I think it would have thrown off the equation.

00:50:10The only thing I would say is it needs more salt.

00:50:12Okay.

00:50:13When you get it all together, it starts reading very, very sweet and very rich.

00:50:17I'm pretty sure I could only eat one or two bites before having to like walk away for

00:50:21a sec.

00:50:22All right.

00:50:25And our last baker, Alan.

00:50:28Welcome, welcome, welcome.

00:50:29Hello, judges.

00:50:30All right.

00:50:31Let's talk about your organ, your nuts, and your dessert.

00:50:36Okay, so last week I gave you guys my heart, but this week I'm going to give you my eyes.

00:50:44Because after seeing you guys for the very first time, I think you can take it.

00:50:48I can die happily.

00:50:50Oh.

00:50:51Oh.

00:50:52Oh.

00:50:53Stop it.

00:50:54Go on.

00:50:55Go on.

00:50:56I made pineapple cheesecake.

00:50:58I put some macadamias on the graham cracker crust.

00:51:02I also made white chocolate macadamias cookies.

00:51:04The eyes are all on us.

00:51:07I like the way that you did the eyes and kept the...

00:51:11Inuculated optical nerve.

00:51:13Yeah, the ocular nerve.

00:51:14Yeah.

00:51:15Inuculated optical nerve.

00:51:16I mean, I feel like this is something fun, like people are coming over for a Halloween

00:51:22party that can be in the middle of the table, and you're like, I made a cheesecake and it

00:51:26has eyes.

00:51:27I just think with the cookies on it, it gives it a very brown, very basic kind of look,

00:51:33and I don't think you're basic.

00:51:35The cheesecake, it's green inside.

00:51:37Oh.

00:51:38Then I want to see the green on the top.

00:51:40Me too.

00:51:41It's a surprise.

00:51:42Oh my God, it looks so good.

00:51:45Thank you, sir.

00:51:55This cheesecake is excellent.

00:51:57The texture, the flavor, the subtle pineapple.

00:52:01It's macadamia all day child.

00:52:03This is an expensive dessert.

00:52:04If you were in Hawaii, it'd be like, do I send my kids to college or do I eat this?

00:52:08You know, because this is like...

00:52:10It's expensive.

00:52:12The pineapple is very subtle.

00:52:15I think you could have leaned in a little harder on that.

00:52:17But yeah, the cheesecake is the star.

00:52:19The cookie, just for me, is it's extra, you know, and it's extra that doesn't elevate.

00:52:25Okay.

00:52:27I agree with them because I never saw cheesecake with cookies on top.

00:52:31Why did I do that?

00:52:32Oh, Lord.

00:52:33That was devastating for me.

00:52:36I won't be surprised a bit if I'm in the bottom three, but I'd like to know who I am going

00:52:44up against.

00:52:45So I am mentally preparing myself.

00:52:47Gotta hand it to you, bakers.

00:52:50You guys harvested some delicious organ donation desserts.

00:52:55Congratulations.

00:52:57But the top two were baked by...

00:53:01Jake and Megan.

00:53:14Jake, we went insane for your pine nut baklava and cheesecake.

00:53:19And Megan, your patechu pecan cream pie was killer.

00:53:23This was a close one, but we thought the gutsiest dessert was baked by...

00:53:30Jake.

00:53:31Woo!

00:53:32Jake!

00:53:33Woo!

00:53:34Jake!

00:53:35Woo!

00:53:36Congratulations, Jake.

00:53:37You've won $1,000.

00:53:40Woo!

00:53:41This is the first time I've ever actually won anything for baking.

00:53:46This is going to pay for my traveling, and I'm excited.

00:53:49Both of you will be back next time.

00:53:53And now you can head on up to the gals.

00:53:57Of course it's a bummer to lose to Jake, but this is a huge

00:54:00redemption for me.

00:54:01I'm so happy that I'm finally on a good streak.

00:54:04As for the rest of you, four are safe, three will bake for their lives.

00:54:10The safe bakers are...

00:54:13Good job, bakers.

00:54:14You can join Jake and Megan up in the gals.

00:54:20Camille.

00:54:21Ah, but there's one more.

00:54:22Oh.

00:54:23Oh.

00:54:24And...

00:54:25And...

00:54:26Alan.

00:54:27Alan!

00:54:28Why is your safe, Alan?

00:54:29Good job, bakers.

00:54:30You can join Jake and Megan up in the gallery.

00:54:31Called it so hard.

00:54:32Why?

00:54:33That means...

00:54:34Melanie.

00:54:35Yeah.

00:54:36Oksana.

00:54:37And Nina.

00:54:38You are on the break of elimination.

00:54:39To being in the bottom three, this is such a big stress.

00:54:43But you got one chance to bake your way back.

00:54:45Yeah, we do.

00:54:46Being in the bottom three, to me, makes sense.

00:54:47This changing of the rankings shows me how fast everything in this competition can change.

00:55:12Nina was second.

00:55:13Now she is bottom.

00:55:14I was third, and now I also am bottom.

00:55:17And whether you move on or move out will be based solely on the next dessert you bake.

00:55:24Mm-hmm.

00:55:25All right.

00:55:26Judges, thank you for your service.

00:55:28We'll see you again in tasting.

00:55:30All right.

00:55:31Let me explain the rules.

00:55:32But, uh, if you don't mind, I'm gonna take a load off.

00:55:39Oh, that's nice.

00:55:46Bakers, as I'm sure you know, evil spirits inhabit many of the objects in this rental

00:55:51house.

00:55:52Ah!

00:55:53Stop that.

00:55:54Oh, no.

00:55:55Oh, no.

00:55:56Oh, no.

00:55:57You didn't know that?

00:55:58Oh, no.

00:55:59You didn't know that?

00:56:00It was in the terms and services agreement that you clicked on.

00:56:04Got to read those.

00:56:05Okay.

00:56:06Oh, no.

00:56:07Oh, no.

00:56:08Oh, no.

00:56:09But it makes for an excellent theme for the Bake for Your Life challenge.

00:56:14Oh, no.

00:56:16We want you to create desserts.

00:56:20Like a massage.

00:56:25Sorry, it's very relaxing.

00:56:30We want you to create desserts that depict one of the many possessed household items.

00:56:39Your choices are a toaster, a handheld vacuum, or an old school TV set.

00:56:47Since the judges ranked Melanie's dessert the highest of the three of you, Melanie will

00:56:53get first pick of these demonic devices.

00:56:57I would like the toaster, please.

00:57:02You would like the toaster.

00:57:03Go grab it.

00:57:04I'm going to go grab that toaster.

00:57:05This is my toaster.

00:57:06I've had an emotional support jar of organs.

00:57:08Now I have an emotional support toaster.

00:57:10This is good.

00:57:15Oksana?

00:57:16TV, look at me.

00:57:18The TV?

00:57:19All right.

00:57:20Help yourself.

00:57:21Yeah.

00:57:22The TV is watching you, Oksana.

00:57:24Nina?

00:57:25Yes?

00:57:26Yes.

00:57:27Guess what you're going to be using?

00:57:32Sorry.

00:57:33I'm sorry.

00:57:34I don't know if it's possible to pick something up with shade, but I think you just did.

00:57:42All right, bakers.

00:57:43You've got two and a half hours to make your accursed appliances.

00:57:47And when it's over, we've got to pull the plug on one of you.

00:57:53The time has come to bake for your life.

00:57:57Good job.

00:57:58Good job.

00:57:59Good job.

00:58:00Good job.

00:58:01Good job.

00:58:02Good job, guys.

00:58:03Deeply attached.

00:58:04Good girl.

00:58:05Okay.

00:58:06Corey, are you so happy not to be down there again?

00:58:08Absolutely.

00:58:09Yeah.

00:58:10I'm very relieved not to be down there again.

00:58:12I know what it feels like to be up in a balcony watching them bake for their lives, but someone's gone home and there's only three of us competing.

00:58:21I want to be here bad, so I plan to beat their butts.

00:58:25Good lord.

00:58:30So there's only two and a half hours for this challenge.

00:58:34And to make a sculpted cake something similar to the handheld vacuum, I would say it'd probably take, normally, six to eight hours.

00:58:42Sort of surprising to see you in the bake for your life challenge.

00:58:47I know.

00:58:48You were on the top and then...

00:58:50How the mighty have fallen.

00:58:51And, of course, it doesn't help that you ended up with the handheld vacuum.

00:58:57How did you feel about that?

00:58:58Well, I mean, it does help.

00:59:00It does?

00:59:01Okay.

00:59:02Yeah, this is my specialty.

00:59:03It may be the most difficult one, but I can definitely showcase my skills with this one.

00:59:07You're making a cake.

00:59:08What are the flavors?

00:59:09A Mexican chocolate cake.

00:59:11So a little bit of cayenne pepper, because I'm from Louisiana.

00:59:14We like to cook with a lot of cayenne pepper.

00:59:16I can tell you got a little spicy.

00:59:17I do.

00:59:18You got a little spicy opinion.

00:59:19A little bit.

00:59:20And then I'm gonna fill that with a salted caramel.

00:59:23Oh, that sounds delicious.

00:59:25So how do you convey that your handheld vacuum is haunted?

00:59:30Yeah, so I'm gonna turn it into a demon, and then I'm gonna have the hand coming out of it, and almost like it's dragging.

00:59:36How invested are you in continuing on?

00:59:39Very invested.

00:59:40I didn't come here just to be sent home.

00:59:42I look forward to tasting it.

00:59:44Stay away from the anus seeds.

00:59:46Melanie, what are you working on?

00:59:47I'm gonna make a cake, because that's a cool thing to do, because we like cake.

00:59:49Focus, focus.

00:59:50You can do it.

00:59:51Okay.

00:59:52I'm totally ready to bake for my life.

00:59:53I would like to earn my place out of the bottom three.

00:59:54Thank you very much.

00:59:56Melanie.

00:59:57Hi.

00:59:58I don't think I have ever seen a human clutch a toaster as intimately as you did.

01:00:14That's not just a toaster.

01:00:15You seemed like it was a long-lost friend.

01:00:18Yes.

01:00:19And I'm taking it home, and no one can stop me, because I will fight you off.

01:00:23I'm scrappy and a little unstable, so don't tip me.

01:00:27I wouldn't challenge that at all.

01:00:29What are you making?

01:00:30Okay.

01:00:31I'm gonna make a dragon.

01:00:32Ooh.

01:00:33So my kids dressed as dinosaurs over and over and over again, and they would kind of live

01:00:36in them every day, and it was really adorable and special.

01:00:38Yeah.

01:00:39And I am missing my babies today, and so I'm gonna make this a cutesy dragon.

01:00:42I'm gonna do green and chocolate marble cake so that it looks like scales.

01:00:46What is that cutesy dragon gonna taste like?

01:00:48It's gonna be vanilla and chocolate flavored, and then I have chocolate buttercream, just

01:00:51like a light hot chocolate buttercream, because my kids love hot chocolate.

01:00:54And then I'm gonna have some raspberry in to try to break up some of the sweetness,

01:00:58because then it's like it's bleeding, because we can still be a tiny bit gory.

01:01:02Sure.

01:01:03And then how are you gonna incorporate a toaster?

01:01:05So it's gonna look like a toaster.

01:01:06It's gonna be silver, and I'm gonna kind of press some scales into it, and I'm gonna have

01:01:11these adorable little wings, and I'm gonna have this happy little face, and if I can,

01:01:14I wanna do some little flames coming out the top and set it out of the mouth.

01:01:17All right.

01:01:18I'm not gonna get them between you and the toaster.

01:01:20That's right.

01:01:21I'm gonna try this one.

01:01:24Ouch.

01:01:25How are you guys doing up there?

01:01:27I think we're probably more nervous than they are.

01:01:29Can we have some popcorn?

01:01:31Oxana, how are you gonna make your TV process?

01:01:36Give me one second.

01:01:37Okay.

01:01:38To being in the bottom three second time, I was surprised, and this is such a big stress.

01:01:48Which one would you have wanted?

01:01:50I would have gone with the TV or the toaster.

01:01:55I would have said probably like the TV, the mouth.

01:01:58I'm so thankful.

01:02:00I had the opportunity to pick up exactly TV.

01:02:03I believe I was like maybe eight or seven.

01:02:07I was at my grandma's house, and I went to just pick up the milk, and TV just suddenly switched on.

01:02:15It was like a little bit possessed.

01:02:18So I'm making a classic black forest cake with dark chocolate cake, cherries, and vanilla bean buttercream.

01:02:27For decoration, I will cut a screen space, and I will put under a plastic screen, look like an old TV.

01:02:37I'm going to create a grippy hand coming out of the side of the box,

01:02:44and definitely I'm going to create horns, look like antennas.

01:02:49Then I will add drops of blood and chips for snacking.

01:02:55This is extremely important for me, to stay in this challenge.

01:03:00I don't want to go home.

01:03:01No, I want to go home.

01:03:03But I want to go home after winning competition.

01:03:07Let's go.

01:03:09Nina, what are you making right now?

01:03:11This is the vanilla cinnamon buttercream.

01:03:14Ooh, nice.

01:03:15Vanilla cinnamon.

01:03:16It'll pair really good with that spicy chocolate cake.

01:03:19Yes.

01:03:20For my buttercream, I'm doing pretty much an American buttercream, but it comes out sort of like a Swiss meringue.

01:03:26Cinnamon, vanilla cinnamon, or more vanilla.

01:03:29It definitely needs cinnamon.

01:03:30Okay.

01:03:31So Melanie, it's a cute, possessed dragon toaster?

01:03:36Yes.

01:03:37Okay.

01:03:38Adorable.

01:03:39You're going to want it in your house.

01:03:41That's why we're scary and adorable just like you.

01:03:43Stop!

01:03:44Next, I'm going to get working on my hot chocolate buttercream.

01:03:48I want to make a hot cocoa buttercream because I'm missing my kids.

01:03:53Hot cocoa reminds me of my babies.

01:03:55They love to be given hot cocoa when they come inside, even in the middle of the summertime.

01:03:59So I made this kind of a mild chocolate to remind us all of my babies.

01:04:04And then I put...

01:04:05Good Lord.

01:04:07Cool.

01:04:08Okay.

01:04:09That's actually quite fabulous.

01:04:12Don't you do anything to me, young man.

01:04:15Don't you scare me.

01:04:16Too salty.

01:04:19What in the hell is happening?

01:04:21Everything.

01:04:22I feel like a ghost pushed me or something.

01:04:24Oh.

01:04:26Your energy, John.

01:04:29I don't want to break them, but I need juice out of them.

01:04:34After I made my cherry compote, then I built my chocolate box and I made my decorations.

01:04:41Whenever we're working with chocolate work, make sure that your surface is extremely clean and you need to wipe with alcohol.

01:04:52I just, you know, start making small sketches with approximate sizes.

01:04:58Like if we will make like this.

01:05:00So this is kind of, you know, chocolate work.

01:05:03That's very clever.

01:05:04Smart.

01:05:05I love work with chocolate.

01:05:07This is what I'm good at.

01:05:09I wasn't in TV, but locally we have like small, you know, North Carolina competitions and I win People's Choice Award and first place on the chocolate.

01:05:21So I'm absolutely confident with chocolate work.

01:05:30Perfect.

01:05:31Ooh, what you got going on, Nina?

01:05:33My cakes are in the chill.

01:05:35In the chill.

01:05:36And now I'm working on the face of my vacuum.

01:05:40Nice.

01:05:41I want to get going on my decorations because that's my whole thing.

01:05:44I want to really showcase my skills.

01:05:46I'm also going to make a salted caramel while I work on my fondant and modeling chocolate decorations.

01:05:53Uh, it might be.

01:05:55Let's see.

01:05:56Let's see.

01:05:57It's going on at this.

01:05:59I know something's burning.

01:06:03Oh.

01:06:04Nina has burned her caramel.

01:06:05Yeah.

01:06:06Don't you do?

01:06:07No.

01:06:08The only way to tell is by taste.

01:06:09Everything is riding on this one dessert.

01:06:13This is the last opportunity I have.

01:06:16And this isn't looking good.

01:06:19Damn it.

01:06:21Yep, that's burnt.

01:06:23Ah.

01:06:29We're left.

01:06:30Okay.

01:06:33I was totally bummed out.

01:06:34I really wanted that salted caramel filling.

01:06:37I still have a little bit of time.

01:06:39I'm going to get another pot started.

01:06:40All right.

01:06:41Let's try this again.

01:06:42And then switch to making my actual face out of modeling chocolate.

01:06:46What kind of a face are you sculpting, Nina?

01:06:49A demonic one.

01:06:50Ooh.

01:06:51I don't know if that's a demonic face.

01:06:55Now I want to work on the hand that's getting sucked into the vacuum.

01:06:58And I also wanted to showcase those veins that I missed in the last challenge.

01:07:02I'm going to put red and blue fondant on top of the modeling hand that I already sculpted.

01:07:09And then roll out a thin piece of flesh-toned modeling chocolate and put it on top of it.

01:07:14That way the red and blue kind of shows through, but not so much.

01:07:17Just like skin.

01:07:18And I got to get these tiny little details on there to make sure I wowed the judges.

01:07:23I want to win this bake for my life challenge because I still have a lot more to show you guys.

01:07:30Yeah, I think it's going to come down to the little details.

01:07:33That's why I want to pay attention to this.

01:07:35Whoo!

01:07:36Whoo!

01:07:37Yeah, Melanie!

01:07:38That thing looks awesome!

01:07:39Thank you, guys.

01:07:40You're so nice.

01:07:42Okay.

01:07:43What does the toaster look like?

01:07:45I put my cake down.

01:07:46I've got my buttercream.

01:07:47I've squished some raspberries dipped in Cooley.

01:07:50And then I assemble and assemble and assemble.

01:07:52And I go for a quick crumb coat before wrapping it in plastic and putting it in the blast chiller.

01:07:57While the cake is sitting in the freezer, I want to get started on my fondant.

01:08:01Making my own little randomized scales with some tin foil.

01:08:05And this way you won't see the mistakes as heavily.

01:08:09Oh, the fondant.

01:08:10That's smart, Melanie.

01:08:14It worked.

01:08:16What?

01:08:17I'm going to make the face.

01:08:19I'm going to cut out my little eyes.

01:08:20I have an idea for it to be all Japanese cutesy.

01:08:23I already know that Nina is amazing at the gore.

01:08:26And I know that Oksana is amazing at the detail work.

01:08:29I am up against two professionals.

01:08:32And I would like to not have the exact same thing as them to be compared directly to their amazing skills.

01:08:38Let's stand out a little bit.

01:08:40I'm going for cute.

01:08:42I'm going to use this little teeny measuring cup.

01:08:45I'm dedicating this dessert to my babies.

01:08:48I love my babies.

01:08:49And I want to stay.

01:08:51Even knowing me staying on is someone else going home.

01:08:54And that is not very like me to go like, no, I do deserve to stay.

01:08:59I think that it's going to be close.

01:09:01But I think I can do it.

01:09:02We are looking for like five millimeter thickness.

01:09:06I will try to make it.

01:09:09To decorate, I choose to make a chocolate box as an old style TV.

01:09:15Like more square shape.

01:09:17And the hardest to assemble this cube.

01:09:21I need to just put this all together somehow.

01:09:25This is it.

01:09:26If I will fail here, done.

01:09:28I am just like completely done.

01:09:30I will not have time to recover.

01:09:33Okay?

01:09:34She's gluing it already.

01:09:35Yeah.

01:09:36She's making the box.

01:09:37Wow.

01:09:38Because everything is calculated.

01:09:39Like she stayed, like when they say go with your gut, that's what she does.

01:09:43And then she stay all the way.

01:09:44Yes.

01:09:45I can't watch it.

01:09:46I can't watch it.

01:09:47Oh.

01:09:48Oh.

01:09:49She made it.

01:09:50Oh.

01:09:51Oh.

01:09:52Great job, Oksana.

01:09:53Woo!

01:09:54That was nerve wracking.

01:09:56Before I put top on my TV, I just build up my cake.

01:10:01I start with dark chocolate cake, cream, cherry.

01:10:05Then I put top on the TV.

01:10:08And when I assemble the last element for the box, here the magic starts.

01:10:13This is a haunted TV.

01:10:16And let's make like broken edges, like something already trying to escape from inside.

01:10:25And for fingers, I will use my modeling chocolate.

01:10:30So assemble first.

01:10:31Okay.

01:10:32Really look creepy.

01:10:34Then I'm going to create horns, look like antennas.

01:10:39I am doing like God.

01:10:4330 minutes left, bakers.

01:10:46Ah!

01:10:47Um, there is not enough time left.

01:10:51I am a lot for it.

01:10:54I just need to get this done.

01:10:56I would love to stay.

01:10:58It's not about money.

01:11:00I just want to be here.

01:11:02I need this experience.

01:11:05I don't want to go home.

01:11:06So now we start making our blood.

01:11:09Think I should add the heavy cream and butter now or a little more?

01:11:14That smells scorched to me now.

01:11:16Already?

01:11:17Smell it.

01:11:18I can't tell.

01:11:19Don't put the caramel.

01:11:20Leave it alone.

01:11:21Okay.

01:11:22Just leave it alone.

01:11:23Your cake is good.

01:11:24Your buttercream is good.

01:11:26That's another layer that you don't have to worry about.

01:11:28Okay.

01:11:29Thanks.

01:11:31I need to start assembling my cake and carving into a vacuum because I'm running out of time.

01:11:36Y'all think I should add cayenne to the buttercream too?

01:11:39No, it's going to be too...

01:11:40That's too much?

01:11:41Yeah, it's going to be too much.

01:11:42I first put one layer down, a layer of buttercream, another layer, and now I can begin carving the sides to make it look more of that vacuum shape.

01:11:53Right now I'm inserting like a pool of blood.

01:11:56That way when I cut the cake, it'll ooze out blood, giving an extra gory effect.

01:12:01How's your vacuum going?

01:12:02It's going.

01:12:03About to get it covered.

01:12:06There's not a lot of time left.

01:12:08I got a bunch of decorating.

01:12:10I'm not sure if I'm going to get it done.

01:12:12Melanie, what are you doing?

01:12:13Are you putting any flames or anything on that?

01:12:16I don't have time for flames.

01:12:17I love the flame idea.

01:12:18I wanted to do the flame idea.

01:12:19I can't.

01:12:20You need to make sure you make it look haunted though.

01:12:22I wouldn't get too concerned with the little details.

01:12:26It looks beautiful right now.

01:12:27It looks fantastic.

01:12:28Use these last minutes.

01:12:29Just put flames on top or something.

01:12:31Literally grab some red and yellow fondant and try to make some flames on skewers.

01:12:36To make the flames for my toaster, I grabbed some orange fondant and I rolled it a little bit and then I was able to go find some yellow food coloring real quick and color some of my white fondant.

01:12:45And I kind of mush them together a couple of times and roll it out.

01:12:48It looks beautiful, Melanie.

01:12:49It looks so good, Melanie.

01:12:50Thank you so much, you guys.

01:12:51Chips.

01:12:52What we eat in front of TV.

01:12:53Okay, what is Oxana?

01:12:54Oxana is putting potato chips because it's a TV.

01:12:55Oh, Oxana.

01:12:56Oxana, you're awesome.

01:12:57Yes.

01:12:58Yes.

01:12:59Thank you to everyone who was cheering for me and sent prayers.

01:13:01I really need it.

01:13:02I really need it.

01:13:03I really need it.

01:13:04I don't want to be eliminated.

01:13:10Ten seconds.

01:13:11I do my own electrical work at my house.

01:13:14I do my own electrical work at my house.

01:13:18I really need it.

01:13:20I really need it.

01:13:21I don't want to be eliminated.

01:13:2510 seconds.

01:13:27I do my own electrical work at my house.

01:13:35I just need to put this aside.

01:13:38That's it!

01:13:44Who has baked their way back

01:13:47and who is going home?

01:13:51Bakers, your nightmares have arrived.

01:13:54She's a sight for sore eyes.

01:13:56Stephanie Boswell.

01:13:58Hello!

01:14:01It is so good to see you.

01:14:03You, obviously.

01:14:04You, you, you.

01:14:06All of you.

01:14:10And you may remember him from the fridge earlier.

01:14:13He is the coolest Zach Young.

01:14:17I'm maybe past my expiration date,

01:14:22but I'm still delicious.

01:14:24I'm actually the reason your ice cream goes missing

01:14:28in the middle of the night.

01:14:29Oh.

01:14:30It wasn't you.

01:14:31It was me.

01:14:32And she is possessed by greatness,

01:14:37Carla Hall.

01:14:40Hello.

01:14:41Wow.

01:14:42Oh, my goodness.

01:14:43You better work.

01:14:45And work.

01:14:46And work.

01:14:47And work.

01:14:49Do you know what I found out?

01:14:50What?

01:14:51Death does crack.

01:14:53Oh, my goodness.

01:14:55I think you had a little too much work.

01:14:57All right, judges.

01:14:59Your job is to test out these possessed gizmos

01:15:03and decide which baker must leave the manor.

01:15:07Melanie.

01:15:08Yes.

01:15:09You picked the toaster, clutched it to you

01:15:12in a way that felt intimate.

01:15:14Yes.

01:15:15Now that I'm a mom,

01:15:16Halloween's are a little cuter than they used to be.

01:15:18And my kids are cute.

01:15:21And so we're leaning into the cute.

01:15:23My son loves dragons and lizards

01:15:26and both of them like to dress up like dinosaurs.

01:15:29And I wanted to make it a vanilla sponge for my daughter

01:15:33because she always asks for vanilla

01:15:35and my son always asks for chocolate.

01:15:36And the chocolate is specifically hot cocoa chocolate.

01:15:39So it's kind of mild.

01:15:40And then I have some whole raspberries

01:15:43dipped in raspberry coolie

01:15:44to try to break some of that sweetness.

01:15:46It looks amazing.

01:15:48Look at how fantastic that looks.

01:15:50I love that your kids inspired this.

01:15:53I love the color of the pop-up flames

01:15:55and the little face.

01:15:57Well done.

01:15:57I love it.

01:15:58I love it.

01:15:59But like, I'm seeing the toothpick on the wings.

01:16:02So I feel like you could have represented

01:16:04the wings a bit better.

01:16:05All right.

01:16:06Let's taste.

01:16:07What?

01:16:08Oh, yes.

01:16:17You captured hot cocoa in here

01:16:19and it's very specific.

01:16:20Yay!

01:16:21This is excellent.

01:16:23I love the texture of your cake

01:16:25and the almond is my favorite.

01:16:26It reminds me of my grandmother.

01:16:27I would say raspberry.

01:16:30Where?

01:16:31Where?

01:16:31Where's she at?

01:16:32I know.

01:16:33She didn't really show up to the party.

01:16:34You could have almost left it out entirely.

01:16:36All right.

01:16:37Thank you, Melanie.

01:16:38Thank you so much.

01:16:39I'm gonna go try.

01:16:42Very impressive.

01:16:43Mm-hmm.

01:16:44This frosting.

01:16:45This is like midnight frosting.

01:16:46This is like lay in bed.

01:16:48Mm.

01:16:49I love toasters.

01:16:51I mean, who knew they were so tasty?

01:16:53What's next?

01:16:54What's next?

01:16:55What's next?

01:16:56Nina, you got the handheld vacuum.

01:17:02I did.

01:17:03How did you feel about that?

01:17:05Great.

01:17:06Great.

01:17:07All right.

01:17:08I love it.

01:17:09Power positive thought.

01:17:10I actually don't like to vacuum.

01:17:11I don't have carpet because I don't want to vacuum.

01:17:13So it's just been sitting there collecting cobwebs

01:17:16and eventually being possessed.

01:17:19So it's been around town sucking up soles and body parts.

01:17:23I made for you a Mexican chocolate cake scented with cayenne

01:17:27pepper.

01:17:28And the filling is a vanilla cinnamon buttercream.

01:17:31I love the burn like it came from hell.

01:17:34My only critique of this would be I don't know that I would necessarily

01:17:38recognize it as a handheld vacuum unless you wrote dust demon on the side.

01:17:44I like the presentation, too, the way you didn't just do a cake.

01:17:47You gave us a whole scene.

01:17:49I think that's fantastic.

01:17:50Let's taste it.

01:17:51Well, let me kill it first.

01:17:53Okay.

01:18:00It's bleeding.

01:18:04I think your flavors are really fantastic.

01:18:09The chocolate cake is everything a chocolate cake wishes it was.

01:18:12It's incredible.

01:18:13I mean, it's light.

01:18:14It's delicate while still being moist.

01:18:16I think your buttercream on the inside is a little bit on the dense side.

01:18:20I mean, it's very, very thick and it's not jiving with the cake quite as much.

01:18:24I agree with Stephanie.

01:18:25I do think that it needed to be whipped a lot more and needed salt.

01:18:28I love the cake.

01:18:29The cake is amazing.

01:18:31I wish there were a little bit more heat behind it.

01:18:34I think you can go a little bit further if that's what you're promising.

01:18:37But it is delicious.

01:18:38All right.

01:18:39Thank you, Nina.

01:18:41I think the frosting wasn't whipped enough.

01:18:44I don't know.

01:18:45I didn't see her make it, but it's very tough to get through.

01:18:49But the cake is amazing.

01:18:50I don't know if I'm confident or confused.

01:18:53Yes, I had some moments with my buttercream, but those flavors were shining through.

01:18:58They wanted gore.

01:18:59I gave them gore.

01:19:01All right, Oksana.

01:19:04So my object was haunted old TV, and I chose a classic Black Forest cake.

01:19:13I made dark chocolate cake.

01:19:15I did a cherries.

01:19:17I did vanilla buttercream and one more layer, one more layer, so it should be like very bright.

01:19:24Are those potato chips?

01:19:26Well, when you sit in front of TV, you have your chips, you have your snacks.

01:19:34You better work.

01:19:36I do.

01:19:38Well, I was going to say, John, it is campy, it is creepy, and it is clad in chocolate.

01:19:44And I am here for it.

01:19:46I love the fact that you gave us the cord and the chips, and there's blood coming out of it.

01:19:52I think this is wonderful.

01:19:54And a little creepier than we've seen from you, which I like.

01:19:58I definitely listen to your advice.

01:20:02You know, just become more Halloweeny, and I really feel these vibes right now.

01:20:07I wish you had figured out a way to get the potato chips in the cake, because that salty bit was delicious.

01:20:15This is dark, it's Halloween, it's black forest.

01:20:18I think your ratios are a little off again, in terms of I want more cherry.

01:20:23I agree with Steph.

01:20:24You went from earlier, everything was too thin, to now, everything was too thick.

01:20:30So, Goldilocks, somewhere in the middle, find it just right.

01:20:36Oksana, thank you so much.

01:20:37Thank you so much.

01:20:38Yeah, I mean, the cream is almost two to one.

01:20:40I mean, it actually is two to one.

01:20:41Right.

01:20:42But the chips with the cake, I mean, I know you didn't make those.

01:20:47Chips and cake.

01:20:48Chips and cake and TV, oh yes.

01:20:49I love some chips and cake.

01:20:50Chips and cake.

01:20:51Chips and cake.

01:20:52It's time, it's time for the judges to pick.

01:21:00These are three very different desserts, three very different directions that we went into.

01:21:05But I feel like it could still be anybody.

01:21:07Bakers, based on your haunted household item desserts, two of you will continue on with

01:21:14us, and one will bake no more in this kitchen.

01:21:17I feel like I redeemed myself from the first challenge.

01:21:20I gave them gore.

01:21:21I gave them veins.

01:21:22I feel confident.

01:21:25I felt that I definitely will stay.

01:21:28The first baker who battled their way back into the competition is...

01:21:33Melanie.

01:21:42Congratulations, Melanie.

01:21:46I am miraculously still alive, which makes no sense in this brain of mine.

01:21:53Anyone can go anywhere.

01:21:54And it feels terrifying because you can't predict anything.

01:21:59That leaves Oksana and Nina.

01:22:04Oksana, your vintage TV got a good reception from the judges.

01:22:10But there was way more cream than cake.

01:22:13Nina, the judges loved the handiwork in your man-eating vacuum dessert.

01:22:18But the buttercream was too dense.

01:22:22One of you is back in the game.

01:22:24The other is not.

01:22:26I'm sorry to say that the baker checking out of the manor is...

01:22:34Nina.

01:22:37I'm so sad.

01:22:42I'm sad.

01:22:43I felt like I should have been at the top.

01:22:45I guess I need time to process it because I don't...

01:22:49I thought I did a good job.

01:22:51I thought I gave them the gore.

01:22:52I thought I gave them exactly what they wanted.

01:22:54But, you know, we all have our moments.

01:22:57It was an honor to bake with my other competitors.

01:23:00I wish I could stay longer.

01:23:02But I'm still going to be the best Halloween baker.

01:23:05And I'm going to do it in style.

01:23:07We're going to miss you in your boots.

01:23:11I disagree this time, but they're the ones judging, not me.

01:23:15I mean, Nina, my southern sister, I'm going to be lost without her.

01:23:20Melanie and Oksana, you may join the others.

01:23:25Nice work, bakers.

01:23:26You made it through.

01:23:27Next time, we're going to work you over with the help of the underworld.

01:23:31You can exit the kitchen.

01:23:32Next time on Halloween Baking Championship.

01:23:42Tell me more about your worst fear of Halloween, Jake.

01:23:45After me.

01:23:46The bakers portray the transition from the living into ghosthood.

01:23:51There's problems with the cake.

01:23:53And the bake for your life challenge gets harder.

01:23:56I've never seen this before.

01:23:57We don't know where this is going.

01:23:59We are off the rails.

01:24:01Keep going.

01:24:02Keep going.

01:24:03Stop.

01:24:04You may be leaving the boat.

01:24:04Don't know where the wind is and it's going.

01:24:05But nobody's going to doπαance takes care of.

01:24:07See, my后s is next time for my home.

01:24:08Why are you?

01:24:15Bye.

01:24:20Take care.

01:24:23Bye.

01:24:27Bye.

01:24:29Bye.

01:24:30Bye.

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