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Baked With Love Holiday (2025) Season 1 Episode 1
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FunTranscript
00:00what ingredients do you need to make a fabulous festive baking competition a beautiful cooking
00:13space check 10 pairs of passionate home bakers who want to share their family recipes check
00:20and a little christmas magic check welcome to baked with love 10 family teams gotta hustle mommy you
00:34really gotta hustle how is it baking together most of it's fine armed with their cherished family
00:40recipes it's called mabel's magic by my great grandmother are battling it out hey i do that all
00:47the time who doesn't love cupcakes to impress some of the biggest names in the baking world this looks
00:54incredible they look like they were professionally made please welcome a very special guest judge
01:01happy christmas over eight weeks our talented bakers will pour their hearts wow oh no watch out watch out
01:10and beloved family stories it was one of the most special moments of my life into a series of
01:16challenging christmas bakes i like a bit of booze in a cake yeah in the hopes of being crowned baked
01:23with love champions literally down to the wire for this one and the winners of a fifty thousand dollar
01:29prize time's up don't look don't look don't look it's the kind of cookie that gets you in trouble
01:34welcome to it's the morning of the competition and it feels so exciting there's been so much
01:50anticipation leading up to today christmas morning when you were five years old that's how we're feeling
01:57right now right now yeah hi hi hello hello twins i'm excited to be baking with my sister it's gonna
02:09feel like we're kids again i'm pretty pumped up excited i'm just let's do this welcome everyone to the
02:20bake with love barn yes christmas is absolutely my favorite time of year growing up my parents were in
02:32the army so we moved around a lot but no matter where we were at christmas we make our favorite dishes
02:39and suddenly we would just feel at home and i believe that is the power of baking and that's why
02:46you guys are here because you're passionate home bakers and you brought something special to the
02:53holiday table please meet our wonderful judges anna ha and von freeland
03:09anna is one of the uk's top chefs she originally trained as a pastry chef
03:14and has an award-winning restaurant in london our other judge is someone who has taken his passion
03:21for home baking to the max new york times food writer and youtube sensation von freeland
03:33okay so it's the start of the competition guys and there's a lot at stake here the winning team will get
03:4050 000 that is a lot of money also a little fun surprise the winning team of bake with love will
03:50have one of their bakes appear in a hallmark christmas movie yes i'm not gonna lie i'm a little bit jealous
03:58i'd like to enter into it so the countdown to christmas has officially begun the theme for this week is
04:08home for the holidays for me like home is where the family is the recipes that we bring with us
04:16and the love that is channeled into the food and i think when people love what they're doing and love
04:22who they're cooking for the food just tastes better i just got chills oh my goodness when i try
04:29all of your bakes i want to feel like i'm welcome and sitting at your table all right are you ready
04:36for the first challenge of the day what we want you to do is a hometown christmas pie it can be sweet
04:45or it can be savory and it also has to be a double crust pie that means pastry on the bottom and the top
04:53but ultimately it has to be well baked you have one hour and 30 minutes for this challenge there's a
05:01fully stocked pantry off you go there's gonna be cranberries somewhere sorry y'all i might take the
05:10rest of those off to you so we have some plantains we like platanos in our family so we're going to
05:17make a platanos pie mom really is one of my best friends yeah just go ahead go do all three yeah
05:23i've been helping her in the kitchen since i was about 10 years old yep just cooking that up i'm in
05:30my element now cooking exactly what i love doing we're making like a breakfast quiche so it's got a
05:38little bit of pancetta a little bit of parmigiano we're the mother-daughter judo and we are italian
05:44americans you gotta beets again and now they say the way to a man's heart is through your cooking
05:50so i mean it worked for us both that's how i got to my husband's heart when i baked him his first cake
05:56we're gonna do a chocolate kind of like a mousse type filling my dad loves and saman also loves a lot
06:03of chocolate at christmas time so we're just leaning fully fully into the chocolate oh do i like christmas
06:1050 of my personality is christmas another 50 is baking we got married around christmas time
06:17i did make my own wedding cake it was an endeavor let's just say that but i would do it again and
06:22again i have no regrets okay get the strawberries hi how's it going tell us a little bit about your
06:30hometown pie it is a strawberry rhubarb pie by our my great grandmother this is her book it's called
06:39mabel's magic wrote a bunch of recipes out on like scratch paper her grandchildren which is my mom's
06:44generation they typed it all out and put them into books and gave them to the family oh that's amazing
06:50so it was pretty meaningful for my generation to have this book as a commemoration to my grandmother
06:55and then to be able to share it with my daughters i didn't write down how long you have to bake this
06:59for oh today we're gonna make a traditional southern sweet potato pie it's our mom's recipe but i
07:07haven't had to do it under the pressure of time so i'm hoping that we can pull it off
07:12he's really good at the physical part like this i mean that's a bit of the arm workout when you're
07:16rolling that out it looks good honey oh what's the water the water was supposed to go in there too
07:24i gotta redo the pie crust we gotta start over yeah i forgot to mix the water in
07:29kind of a big deal kind of important oh i'm kind of worried about this i wonder if i should make
07:40another one let's do another one let's do another we'll start all over again james karen hi how's it
07:45going good we had to do our crust again we had to do our crust again it was it's actually quite ironic
07:51i love pies and it's my favorite thing but i cannot make a pie very well yeah tell me about the flavors oh well
07:58we're making a mixed berry pie because our mother loves mixed berry pie our parents are from the
08:04philippines um our mom is part chinese we're nine years apart and so when he came along he was like
08:10my little baby doll yeah because of our age gap she's my sister she's my best friend but also like a
08:16second mom it's a little messy over here don't look over here don't look over here see if they have some
08:21kind of beans beans yes trust me it just helps not to have a soggy bottom baking beans what no soggy
08:31bottom i knew that was a thing he didn't know there was a thing we are making a passion fruit pie it
08:41reminds me of christmas in brazil we would get our passion fruit out of the vine bring it in the house
08:47create delicious pies do we have enough for the little house we should i started baking back
08:54in rio de janeiro with my mom and dad i was 23 years old when i came to america baking has so much
09:03nostalgia even talking about baking to me um it just brings emotions to me hello hello how are you is this
09:14your comfort zone no no it's not something that i make all the time okay how are you gonna handle
09:20that challenge let me tell you what okay i will do whatever he tells me to do and i will do it well
09:27yes ma'am baking with my dad is an awesome experience i have been baking with him since i can remember
09:36that's a long time i'm just gonna do this okay it smells so amazing we are making a peach pie a peach
09:47pie peach power from alabama granny had pickled peaches on every holiday table how old were you when
09:53you first started baking with your mom mom always let me be in the kitchen with her we hope to go as
10:00far as we can look are you competitive shall i tell them the truth yes yeah i like to win she's in
10:09all right let's say a little prayer so we're in the oven
10:17there we go little pie be a happy pie i need to bake for ideally 25 minutes but i don't think we have
10:25that time contestants 45 minutes left all right what is looking good is it supposed to be in before
10:34the beans what's supposed to be in the parchment paper to hold the beans so you just go like that oh
10:38shoot ah pippa it's not good
10:48we're a little tight on time so we're just going to try and make it work
10:50uh so we can get this in the oven and not have a raw pie crust i mean we gotta get it in like in 10
10:59minutes eels everybody else is a team of two but we're a team of two and a half a baby on the ways
11:07we're so excited this will be our very first baby so this is going to be like the most special christmas
11:14we've had yet yeah so we are making my grandma's bumbleberry pie which is a mix yeah it's a mix of
11:22blueberries and raspberries and strawberries so his grandma was raised in the amish community
11:28and fell in love with his grandpa so she left the amish community for love but brought with her all of
11:33the great recipes that she would use yeah we got to get this in the oven so yeah i know we'll do what we
11:39can hello guys well what are you making so the trimmings on the top are based on a family tradition
11:49we have and you have these little crackers and you pull them and they pop oh my goodness so i have to
11:55ask though how is it baking together how is it baking together most of it's fine
12:00we've been together 40 years and um amazing ride lovely snowflakes i am the little chihuahua that goes
12:12like oh shiny shiny and i'm here and i'm there and i'm somewhere else i'm the planner i plod a little
12:17bit more he's the surgeon i'm the nurse so we've got our little toppers baked we're adding a little
12:24powder sugar yeah a little bit of magic i have to talk about being twins because i'm a twin do one
12:32of you bake more she's actually the baker so whatever she needs in terms of support i am here and i'm
12:38ready to win that's the gift of being a twin over anyone else here you guys have that telepathy thing
12:45going on i just need to do the top of the house you have 15 minutes
12:52a little stressful i think we're doing good i think we're okay our oven was not on popping it in
13:00the other oven so we're a little behind now look everybody's watching their pies in the oven we are
13:09looking at this pie like it's going to magically turn a deep golden brown the next two minutes i guess
13:14time is running out contestants five minutes oh no lord have mercy brown baby brown come on
13:31two minutes left i'm gonna do as much as i can
13:33teams time's up finish your bakes i'm sorry i'm sorry that was so scary
13:46well i think i think it's baked what's in it eggs and sugar that shouldn't be gritty i know don't look
13:55don't look a little stressed now it's time for the judges to taste your hometown christmas pie
14:08kristen and debbie please tell the judges what you think we made a strawberry rhubarb pie
14:14this is our favorite pie to make as a family whenever we get together from my great grandmother's
14:20recipe book uh mabel's magic her dad has a log cabin in maine and that's where we go for christmas and
14:29these are mooses which is the state animal and we we hope you find it a moosing
14:41oh i love how tart that is your rhubarb is perfectly cooked so it's lovely and soft
14:49so there is a really good balance here of sweetness and the tartness but the pastry
14:54in the center is soft and it is not cooked but how much would your grandmother love to know that
14:59that recipe is now being shared with the world so ladies please tell us about your hometown christmas
15:07pie which is a peach pie my mom canned peaches and we would use canned peaches in the winter to make
15:14peach pie well the pastry looks nice and golden brown i'm from north carolina and i've got family
15:21all over the south well it reminds me of home yeah which i love you know i think your pastry is is
15:30really nicely baked the spices are so important that's what gives it length of flavor and complexity
15:35it's brilliant it's chocolate with a mascarpone i made the crust with crushed chocolate cookies
15:44even just working on this i kind of was getting flashbacks to my bedroom on christmas eve
15:51the crust is really nice and tender i'm not totally sold on how much the chocolate cookies are doing for
15:58it i think i would like the chocolate pudding in the center to be a little bit more firm
16:02but it definitely tastes of chocolate it's creamy i love the little nibs of hazelnut thank you so
16:08much thank you appreciate it we made a sweet plantain pie with a cinnamon rum glaze i have a
16:16um very ethnically mixed family so on christmas we have sweet plantains and sometimes we have like
16:22hand pies or empanadas
16:24the plantain it's sweet but not too sweet and there's light lovely notes of cinnamon in there
16:32but it's a bit dry the pastry is just it's it's pretty raw but the flavors are nice i want more rum
16:42i decided to make a passion fruit pie originally i grew up in rio de janeiro we had vines of passion fruit
16:51in the backyard of the house i love the house it's rustic
16:59i would say your custard needed to be cooked out longer i can still taste that some of the flour
17:04and also it is quite crumbly like it's a bit too soft yes
17:11karen and james and please tell us about your hometown christmas pie
17:15so inside there's blueberries strawberries and as well it's riffing off of five spice
17:20christmas day we usually like to go to dim sum and so that is supposed to be a teacup with some
17:28chopsticks very modern interpretation okay
17:33the pastry is baked under there which is nice the flavor is fantastic oh thank you the pastry
17:40is crispy and cooked and if that is a very difficult thing because the filling on the inside
17:45is too wet it is definitely something you need to eat with like a spoon yes this is our crisp apple pie
17:56the three christmas crackers are representing my three nephews i love that sweet
18:03i do really like the raisins and overall the filling i think your pastry is excellent
18:12oh thank you it's the most christmasy apple kind of pie that you could kind of create thank you very
18:18much thank you excellent guys please tell us about your hometown christmas pie absolutely today we made
18:25for you mom sweet potato pie look at the unison so good this is one of the first bakes our mom passed
18:32down to us for the holidays my mom talked about this pecan tree and how they would always climb the tree
18:37would gather all the pecans and it's also symbolic of just like your family tree and your roots that's
18:42beautiful so the flavor of your filling is excellent spices are great love the pecans with it your
18:51pastry's undercooked sweet potato is kind of watery and it's so smart to roast them thank you so much thank you
18:59we created for you pizza kiana which in italian it translates to a full pie it's the perfect like
19:08grab-and-go breakfast as you're opening gifts and preparing to make dinner for christmas day smart
19:13from the cross-section i love that the ingredients are evenly suspended it almost looks like a quiche
19:20yeah similar so i think the flavor is really excellent thank you your balance of your pancetta with
19:27your herbs this is cooking from the heart thank you thank you we made my grandma katie's bumbleberry pie
19:36and bumbleberry is a mix of berries they're speechless what is happening in a good way or a bad way yeah
19:47i mean we know that the pastry is undercooked right yes but it's still a little bit running there yeah
19:53your pastry is undercooked but the texture of it is very very kind of crumbly grainy yes i think you
19:59probably overworked your pastry too much with those big muscles well first of all you guys should give
20:08yourselves a round of applause excellent job kudos to all of y'all because that was a really tough challenge
20:17right out the gate right so the team that really succeeded the pastry was well baked they had great
20:24filling and great decoration amy and sally
20:31unfortunately two teams really struggled so the teams that are in the bottom two are
20:49fabio and fabio
20:52and gabrielle and ben
20:55but it is just the beginning and who knows what's going to happen in the next round
21:00no one wants to be in the bottom it's a hard place to be but we do feel like this is our redemption
21:04story it's going to motivate us if i were judging that pie i would have i would say the same thing
21:10it may be a hot mess oh no we're gonna have to start it again the heat is just killing it
21:16so
21:25welcome back so are you ready for your second challenge yes
21:29yes this is your chance to wow the judges with something spectacular
21:38the ultimate yule log my family does a big christmas party on the 23rd
21:44yule logs are great ways to serve a crowd i love like when you slice into it what you want is this
21:50lovely light fluffy sponge and then a beautiful swirl right to the center and then a good ratio of your
21:56buttercream and your sponge all right you have one hour and 30 minutes to make your ultimate yule log off you go
22:09we're working together to make the sponge cake first oh that was messy
22:13make sure you're following ratios though truthfully i'm being really good today i'm measuring all my
22:18measurements i might have stuck a little bit of this and a little bit that but not too much
22:22that means no it's the italian method she's done it's okay so add whites and sugar we're making the
22:31fluffy part that we're gonna fold into the cake in a little bit come on whisk whisk whisk whisk whisk
22:37whisk whisk come on baby work for me today this is our black forest cake all of my family comes from
22:46germany and our sponge cake is actually in two colors and a beautiful flavor chocolate and vanilla
22:54and cherry flavors we're bringing steven's german heritage and my latino heritage together on this
23:02in the coconut i've got plantains going into it oh yeah it's wine blown yes so i'm hoping that we'll win
23:11this challenge so i can have that jacket come on that's not part of the deal you've had 30 minutes
23:21we want to preserve every last bubble so i don't want to massage it too much to remove those i'm just
23:27gonna hopefully get all of the batter in there and then um tap it down a little bit
23:34wait we don't bang it on the counter we were like no no no not for this one the oven is on i've
23:42confirmed i don't know if we'll ever have an off oven for the rest of our lives no we'll just keep
23:46it running we want to be in the top three for this bake so badly because that's going to help guarantee
23:53that we are not the ones leaving hi gabrielle who inspired your yule log where ben's family is from
24:01is literally like the maple capital of ohio so the big flavor we're incorporating is maple and then
24:08having the banana bread drizzle on top resembles sap we might seem sweet and sugary but uh we're here
24:16to play we're we're planning to win this thing absolutely um i think we can do it where have i got
24:22it right coming first in the last round adds a little more pressure the flavor is red velvet
24:31filled with whipped cream with toasted almonds that are chopped folded in because it's one of my
24:37husband's favorite cake flavors and his birthday is two days before christmas
24:44why have one cocoa powder when you can have not one or two but three the trio i'm assuming you're
24:51doing chocolate on chocolate right actually the inside is going to be the nice classic creamy filling
24:58but planning to put some crushed pistachios on top of the filling kind of to offset the chocolate we
25:04don't want to go too overboard that's a clever move yeah it actually creates an opportunity for the
25:09flavor to come through so his grandmother is a queen of the rolled cakes yeah maybe a little more common
25:16in iranian desserts yeah so it's in your bloodline this is in my bloodline yes yes his grandmother's
25:22expecting results you know can't let her down yeah sure i know no pressure so far so good we have a
25:31chance to redeem ourselves and hopefully this will be great everything might change very fast so
25:41it's going to be all about flavor okay the flavor is going to be a chocolate with a hint of coffee on
25:48this sponge the inside you're going to have vanilla buttercream with um a little bit of bourbon in it
25:56we got bourbon let me see how it tastes
26:01okay oh i forgot we're gonna have to start it again um i forgot to fold the egg in it let's do it again
26:11yes sir hello fabios how are you speaking so we don't feel fabulous i messed that up i forgot to add
26:19the eggs okay we're bouncing back and we're going to remake the cake it's not going to be a problem
26:24whatsoever i believe in you i believe in you that sponge it's not in the oven yet we are going to make
26:32a guayaba yule log it is a vanilla bean sponge chantilly cream cheese buttercream and whipped white
26:40chocolate ganache guayaba it's sweet kind of pungent in a strange way but it tastes good hi how does your
26:50family heritage tie into this i used to have these guayaba pastries growing up so we're just doing a
26:55spin on it the flavors are inspired by our heritage you know that's a big thing is our african-american
27:01side and our puerto rican side just mixing those together good luck thank you thank you thank you
27:05so much all right all right it's a lot going on we gotta make that feeling soon so try to be fast
27:12i'll give it two more minutes okay so we have cinnamon rolls for christmas and we wanted to kind
27:17of play off of that for our yule logs yeah our yule lock is a christmas morning cinnamon roll yule log
27:25it's going to be mixed into a buttercream and then we're going to do like a cream cheese frosting on
27:29the top doing the best we can making a swiss meringue buttercream but i don't know if i like this
27:39it's gritty what's in it eggs and sugar that shouldn't be gritty i know the sugar's not
27:45dissolved i know that's why i'm trying to dissolve it i see a little lobster oh my goodness you should
27:53squeeze the family family squeeze it oh the lobster is a token symbol of maine and we love it
28:01maine is the place where all the family goes for christmas because that's where my grandfather
28:05can house all of us together we're gonna make red velvet cake with white chocolate peppermint swiss
28:12meringue buttercream
28:13ready 45 minutes left literally ready to roll ready to roll it's like an art and a science to it
28:23figuring out when to make that um call to start rolling it moment of truth oh my goodness don't
28:30unroll it we're not ready so if it's too cold it will snap it's too cracked to have that roll shape
28:37no it's good but if it's too hot it can actually get hard to unroll so it'll stick to the towel
28:43everything's nice and sticky you get to go for a little ride in the refrigerator we're about to
28:48roll this up make sure it stays flexible i want it rolled and not cracked so a little muscle memory
28:55for the sponge cake we don't pre-roll we trust the cake we can't you know yeah no pre-rolling
29:05so cracked right here so i'm going to try to salvage that having a ball i wanted to ask you
29:12what is the family connection to this yule log our mom is still with us and one of the things that
29:17she loves is yamma it's kind of a paramil-y filipino confectionary we're gonna have yamma as
29:24uh spreadable filling so we put the meringue on top um we're also going to uh drizzle it with a coconut
29:30cream and then also crush some cashew brittle um we kind of thought this through like oh that'd be
29:35kind of nice to see in a in a roll well good luck oh that is very hot that can is um okay the cake
29:44how do i get the two pellets it's all right i'm rolling the cake put it in the freezer sorry y'all
29:55i'm very stressed out very stressed out this was our redemption bake hopefully oh he's so broken
30:06it's just far too sweet
30:17get in there so we're getting the filling in there and we're gonna roll this bad boy up
30:21just gotta get it evenly spread first we are going to use lots of cream filling to try to put it back
30:28together i'm nervous to roll it already it's still very hot it's okay we got it all right we're gonna
30:35spread this boyaba filling it's very liquidy but we got this mama we got it buttercream
30:44cream this isn't ideal it's still a little warm and i don't have much time no i mean it may be a hot
30:51mess i command you to taste good oh it's so broken mama and it's too very hard i messed that up in the
31:04beginning so i had to make everything again that's okay we get a little boozy you're gonna need a little
31:13bit of booze after this challenge so rosa what was the inspiration for your yule log my mother-in-law
31:20makes cannoli so we incorporated the cannoli this sponge is a orange blossom citrus vanilla sponge and
31:28a cannoli cream pending orange peel and mini chocolate chips well i love it
31:33this is a tragic trek the heat is just killing it it's absolutely killing it you have 15 minutes left
31:45did she say 15? so what i have here are cranberries and rosemary i'm just candying them a little bit to
31:53look like snow so this stuff is like a wicked science experience it's called edible moss it's
32:00the coolest thing you should break that in half and try to make them and do what mom why are you
32:05why are you doing that just use your hands no you gotta use the teeth oh you have five minutes left
32:11five minutes left and we are just now rolling are you alive but i think we can pull it off
32:20don't look don't look yes
32:21i see squirrel i'm gonna lift this up hold down okay pull the towel okay i'm over one minute guys
32:40a little stressed down to the wire for this one make it look right pretty okay
32:45time's up from the jaws of victory from the agony of defeat oh my goodness did this really bad
32:58holy cow are we allowed to say that it is not bad i'm telling you
33:08amazing job guys now it's time for the judges to taste your eulogs you ready oh yeah
33:16gabrielle and ben you're up okay so we have made for you a merry maple yule log with banana bread
33:27sap to go along with it your swirl is really lovely
33:35you get that nice bitterness from the chocolate and the whipped ganache the walnuts in the cream are just
33:41such a lovely little surprise i can get the flavors of each component which is really
33:46impressive because not that long ago you guys were struggling a little bit this was our redemption
33:52date hopefully you're heading to redemption island rosa and rosanna you're up next
34:00in italian tronchetto di natale basically means italian christmas trunk so we wanted to
34:06incorporate the flavors of a cannoli cream within our eulog this looks incredible thank you thank you
34:15and you were cooking food from your ancestors so very good the candied orange is excellent
34:21inside the cream it feels very christmassy to me which i love it reminds me of walking
34:27into my parents house and it's like giving me so much nostalgic joy thank you oh thank you
34:34renee and shade you're next we made for you our christmas morning cinnamon roll yule log we have
34:42a white chocolate bark with some gold leaf in it because that's more of our vibe for christmas is
34:48fleshy and glam for me maybe the cinnamon was a tiny bit heavy-handed okay you've got a really light
34:58fluffy sponge cream cheese makes complete sense because that's what is on the top of cinnamon rolls
35:04this is very unique and very brave thank you marco and steven our yule log is a black forest yule log
35:14the cake is chocolate and cherry the moss growing on the side are actually plantain chips
35:24your sponge could be a little bit lighter i'm wanting a tart cherry compote to bring in a little
35:31bit more balance kristen and debbie let's roll oh this is called you'll love our lobster roll it is a
35:43red velvet sponge with peppermint white chocolate swiss meringue buttercream forgot about the raspberry
35:48cool it it is really cute and you know i'm excited to dive in and try it
35:54your sugar is not properly whipped with buttercream so it's actually quite granulated i in my heart of
36:03hearts don't believe that raspberry and peppermint belong together i'm so sorry
36:10our yule log is called elmer's red velvet yule log the filling is a toasted almond whipped cream we really
36:20don't have a cold december in alabama but my dad always had a fire going in the fireplace we might
36:28have the air conditioner on or the doors open but we had a fire it looks gorgeous thank you
36:38your almond cream in the center is light lovely little crunch off the almonds and really quite
36:43elegant i think that your sponge is a little bit dense kind of reminds me a little bit of like a pound
36:49cake which i love but presentation it's stunning thank you thank you what we have for you is what
36:57we call in south carolina a country stump inspired by a log in my grandmother's backyard
37:06to me it's just far too sweet there's just a lot of sugar going on in there we don't have the swirl
37:14and we know that you had some stresses but i like how light your buttercream is thank you so much
37:20our yule log is actually called you'll be yamazed because our filling is a yamma filling which is a
37:29confection it's a candy out of the philippines and then mamon which is a sponge cake also from the
37:35philippines it's quite cool to look at it reminds me of these white snakeskin boots that i really used to
37:41want your filling is yummy custardy and kind of creamy and nice but not too sweet i can really feel
37:50the filipino influence on this the sponge was like really really lovely and soft and airy
37:57i'm gonna end up you're next this is titi coco's guayaba um you'll roll vanilla bean sponge a strawberry
38:06and guayaba compote and chantilly cream cheese buttercream
38:10the strawberry coulee flavor that is in that is just delicious it's also gone
38:20there's not enough of it there is a swirl but your cake is too dense
38:23oh okay the cake is a little bit stodgy and as soon as we kind of cut into it i could smell that like
38:29egginess okay susan and salmon we present to you our dark bark and snow yule log inspired by this
38:41delicious iranian rorette that my grandma likes to make us of course had to put our own chocolate
38:48spin on it and then to complete it we've got the iranian pistachios
38:56you'll see now i love that i think that's really good the mascarpone filling cuts through that really
39:02bitter dark chocolate on the outside i think the flavor is excellent i love the uh chocolate ganache and
39:08yes the relief of your mascarpone cream in the center it's a really really good cake well done
39:12thank you thank you so much now we need some time to deliberate to see which team is going home thank you
39:27while the teams await the judge's decision oh my god a chance to taste one another's yule logs
39:34i think i have all of them on my plate but yours is very unique which is what i love yeah i love that
39:41everyone's has different flavors you might feel some kicking after this but i like it i'm eating right
39:46now oh great thanks fabio's really good it's delicious thank you that's so sweet i personally
39:54like the flavor but we're not the judges we're not the judges
39:58so what do you guys think of the quality of the bakes today as a whole we saw some really good
40:09skills today amy and sally when i walked past their station i was like oh these ladies know what they're
40:18doing gabriel and ben really struggled in the first task and then in the second task they were just
40:24kicking into fifth gear and doing it i think susan and saman really really impressed me
40:32inda and armon their yule log was quite thin and then there was there was really missing filling
40:39my fabio's struggled for me personally in this i thought it was overwhelmingly sweet i didn't mind
40:45their yule log except it didn't have a swirl yeah kristen and debbie there's so much heart i know
40:51there's so much heart in it but peppermint and raspberry is just not it we know that we have to
40:57send one of the teams home did you feel the love in all of it one thousand percent all right are you
41:05guys ready okay cheers cheers cheers cheers
41:12i just want to say thank you so much for sharing your family's recipes and their stories let's start
41:24with the good news first so we evaluated the performances from every single team for both
41:31challenges today we think that there is one team that in particular stood out
41:36we thought that susan and saman captured the festive feeling the festive flavors they really showed a
41:56lot of skill we did something we did it well now that we know we can do that here we can just keep
42:03carrying that forward unfortunately this is a competition sadly one team will be going home today
42:14and it was a very hard decision
42:19and the team that leaves this week is
42:26fabio and fabio jr may you please hang up your aprons
42:31sadly your time is up but we hope you will continue to bake at home with love
42:40thank y'all we are kind of sad that we are going home
42:46but we came and we baked we gave our best
42:51even though we lost it was fun getting to do this with my dad i feel so proud of my son
43:01so
43:06so
43:08so
43:10so
43:12so
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