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The.Great.Canadian.Baking.Show.(2025).S09E05.Indulgence.Week
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00:00Alan, there you are.
00:02You're missing Bruno's impression of Cher.
00:04It's not that good, but he is wearing a bodysuit.
00:07Oh, it's indulgence weekend.
00:09So I've decided to go method, and I indulged.
00:12Alan, indulgence isn't just about eating a lot of food.
00:16It's also about the richness of flavors,
00:19the decadence of ingredients, the...
00:23Alan, what happened to the table?
00:25There's no limit to indulgence week.
00:29Hey, can you be a deer and carry me to the tent?
00:33Fine.
00:35Last time...
00:36Let's do it. Getting dirty.
00:38Maple stole the show.
00:40Good God, Maple Week is a doozy.
00:42Dominic represented Quebec...
00:44We're coming back home, and it feels nice.
00:46That screams Maple all over.
00:48Winning his second star.
00:50Two for two, buddy.
00:51But others got stuck.
00:53I'm burning everything.
00:54And it was Covey's time to go.
00:56Thanks, I'm gonna miss you guys, too.
00:58Now...
00:59Get ready for a spectacle.
01:00For indulgence week.
01:01This is a heavy hitter lineup.
01:03The bakers serve up a decadent signature.
01:06A perfect indulgence here.
01:07Go big for a viral technical.
01:09They are a fistful of cookies.
01:11They're massive.
01:12And wrap things up...
01:14The moment of truth.
01:15Breathe, breathe.
01:16With a demanding showstopper.
01:18Pedal to the medal.
01:19Let's go.
01:20Let's go.
01:42Here we go.
01:43It's week five.
01:44I'm still here.
01:45Obviously, you know, I'd like to go the distance.
01:47But it's gonna be an uphill battle.
01:49The bakers are so good.
01:51We're all trying each other's desserts,
01:53and then going,
01:54Oh my God, is mine good enough?
01:57This week is indulgence week.
01:59So, I think we're making some fancy desserts.
02:02I'm ready.
02:05Good morning, bakers.
02:07In a show already steeped in indulgence,
02:09we're taking it a step further by making it our theme.
02:13That's right.
02:14In this first ever indulgence week,
02:16your bakes will be so rich
02:17that they'll be in their own tax bracket.
02:19Let's kick things off with your signature challenge.
02:21Mini cheesecakes!
02:23You're all familiar with this creamy dessert,
02:25and today you'll pick your favorite version
02:26and give it a makeover.
02:28I'm talking makeup.
02:29Hair.
02:30Heels.
02:31I was thinking more flavors.
02:32Toppings.
02:33Crust.
02:34Semantics.
02:35Bakers, you have two hours and 15 minutes
02:37to make six cheesecakes.
02:39On your marks.
02:40Get set.
02:41Bake.
02:44Indulgence week.
02:45Ready to go.
02:46Ready to bake.
02:47Who doesn't like to indulge a little?
02:49I love it.
02:50Honestly, it's my personality.
02:52Because it's indulgence week,
02:54we're expecting a lot of colors,
02:56a lot of flavors.
02:58We want to see flair.
03:00I attribute being a chubby kid to cheesecake.
03:04Our signature this week
03:05is six mini cheesecakes.
03:07And what we're asking for
03:08is precision work,
03:10complex flavor combinations,
03:12and for the bakers to truly indulge us.
03:14I make cheesecake every other week for myself.
03:17You know, my family will have a few bites
03:19if I let them.
03:20The perfect creamy cheesecake
03:22starts with a crunchy crust.
03:24I'm roasting some nuts for my base.
03:26Adding texture.
03:28And flavor.
03:30This is my ginger snap sweet, but spicy.
03:34Is this salted egg yolk?
03:36Yes.
03:37I'll be adding it to my crust
03:39instead of salt.
03:40Exactly.
03:41Oh, that's amazing.
03:42Right?
03:43Jennifer's sugar-domed pink pineapple cheesecake
03:46will sit on her unique salted egg yolk crust.
03:49I love just adding things you don't really expect.
03:51There's a hack, for sure.
03:52In previous challenge,
03:53have you done any hacks
03:55that we are not aware of?
03:56Mmm!
03:57A magician never reviews their secrets.
03:59Excellent answer, Jennifer.
04:01Spreading my almond cookie nice and thin
04:04so I can bake it quickly.
04:06These are the bane of my existence here,
04:08so hopefully they're nice to me today.
04:10Macadamia nut dacquoise.
04:12As indulgent as I could get.
04:13It's in the oven.
04:20I'm starting the cheese,
04:22the cheesy cheesecake part.
04:23The bakers can use any cheese as the base.
04:26I mean cheese.
04:28And we mean any cheese.
04:30Blue cheese is polarizing
04:32because you either love blue cheese
04:34or you hate it.
04:35Because I had my kids try this
04:36and they were like,
04:38Gah!
04:39You know?
04:40Joe's risky blue cheese
04:43will be paired with flavors
04:45of ginger and rhubarb.
04:47I'm making a compote
04:49and I'm gonna candy some rhubarb as well.
04:51I love rhubarb and cheesecake.
04:53The bakers add their own signature flavors
04:55to the cheesecakes.
04:57Oubay.
04:58It's gonna give it a nice purple color,
04:59a nice taste.
05:00Woo!
05:01My tonka bean smells like vanilla on steroids.
05:04This is a heavy hitter lineup.
05:05So we've got our marina cherries
05:07and some really nice spicy chai.
05:09We're starting arm day early, huh?
05:14I'm curing some hascap berry that I grow at home.
05:16Ooh!
05:17And I'm proving to myself and Canada
05:20that I have no upper body strength.
05:24Dominic will muscle up a nut-crusted cheesecake
05:27marbled with hascap and sea buckthorn berries.
05:32All right, all right, all right.
05:34Very good.
05:36Woo!
05:37While some flavors go directly in the cheesecake.
05:40All of that goodness.
05:42Others are added as layers.
05:45We're gonna have a layer of cherry jelly on top.
05:47Full cherry.
05:48That's the vibe.
05:50And fillings.
05:51Pink pineapple.
05:52It will have a nice color contrast
05:53when the judges cut into the cheesecakes.
05:55This is the strawberry jelly that is gonna be inside the cheesecake mousse.
06:00I hope it tastes absolutely indulgent.
06:03Something we all need every now and then.
06:05One hour left, bakers, but treat yourself to more time if you like.
06:09Ann!
06:10It's indulgence week, Alan.
06:11No, no, that's not how that works.
06:13I think we're moments away.
06:18Oh, I've got my cracks.
06:19I'm gonna go in.
06:21325, that's perfect.
06:25That's a big disaster.
06:29My tart walls are collapsing.
06:30I'm gonna try and weigh them down.
06:32Zoe, you think that'd be good enough?
06:33Yeah, but then push this to the side.
06:36That should save you, honestly.
06:37Thanks, dude.
06:38Zoe to the rescue.
06:40You do the same for me, ma'am.
06:43Ryan's tart shells will house his floral lemon curd and ube cheesecake.
06:49It's a no-bake cheesecake, so hope the dry ice is on my side today.
06:54Most of the bakers are choosing to freeze their cheesecakes in dry ice.
06:58Whee!
06:59Instead of baking.
07:01I want it to get nice, clean layers, so I think that chilling it will give me that.
07:05If I can execute it properly.
07:07Okay.
07:08Dry ice time.
07:09Can't say I've ever worked with dry ice.
07:13Oh, I'm gonna stick my head in there.
07:15It's nice and cold.
07:16See with that later.
07:18Fingers crossed that it sets.
07:20There's only two of us making baked cheesecakes.
07:23The trickiest part is not to let it overbake, otherwise it's gonna get too dense.
07:28It's my husband's favorite.
07:30He loves a baked cheesecake.
07:31Cheesecake.
07:32Ah!
07:35Oh, my God.
07:36I can't believe me today.
07:38I forgot to put the gelatin in my mousse.
07:40Oh, my God.
07:42Margaret hopes to revive her strawberry tonka bean mousse with enough time to glaze.
07:48I forgot to put the gelatin in my mousse, had to take them all back out again, so I'm gonna try and catch up with that now.
07:54You've got this.
07:55Come on, right?
07:56Thank you very much.
08:0030!
08:01What was that?
08:02Mini time check.
08:03I'm making decorations now.
08:08This is a tuile biscuit.
08:10Oh, boy.
08:11Everything's happening right now.
08:13Ah!
08:14Soldier down.
08:15The handle does not want to stay.
08:19Oh, your cherries are so cute.
08:22I call them disco cherries.
08:25Little bit of sparkle.
08:27Zoe's marzipan disco cherries will sparkle atop her almond-crusted cherry chai cheesecake.
08:34I'm nervous to do this.
08:36I'm going to unwrap it and hope to God that it's gonna hold up.
08:40The hardest part is the unmolding.
08:43So, we're all hoping that the whole thing stays together.
08:48I didn't realize how hard it would be to get these out.
08:52Ah!
08:53My gilet.
08:54I think she's set.
08:55I think she behaved herself.
08:57I'm almost there!
08:58This is almost there!
08:59Ah!
09:01They look great.
09:02Thank goodness!
09:06Aye!
09:07They kind of overflowed.
09:09So, it just shows you how humbling the tent can be.
09:12Double Star Baker and then this.
09:18Oh!
09:19Okay.
09:20Safe.
09:21While most of the bakers celebrate getting their cheesecakes out...
09:25Oh, my God.
09:26...Margaret is finally putting hers back in.
09:29Take two.
09:31Ten minutes left, bakers.
09:32We're about to get crazy.
09:34Whew!
09:35Let's go, bud.
09:37Ah!
09:38This is a mirror glaze.
09:39I'm gonna have to chill it on ice.
09:41I mean, I'm not happy with them, but it's a tart.
09:45Whew!
09:46Oh!
09:47There's no time.
09:48Ah!
09:49No!
09:50She's so jiggly.
09:51It needs to cool down to temperature.
09:53Ah!
09:54I'm in such a rush here.
09:57Good beating my cheesecakes.
10:01Make it look pretty.
10:03Let's see how skilled I am now.
10:05Bakers, you have two minutes left.
10:09Oh, boy.
10:10Ah!
10:11I just need to work really fast.
10:14Always tight for time.
10:16Okay, okay, okay, okay, okay.
10:18We got some lemon curd.
10:20Under pressure.
10:21This is very fragile.
10:23My God, what a mess.
10:25I need Covey back.
10:26Where's my surgeon brother at?
10:27I need the steady hands.
10:31I'm shaking.
10:32I can't even put these on right.
10:37Ten.
10:38Nine.
10:39Eight.
10:40Seven.
10:41Six.
10:42Five.
10:43Four.
10:44Three.
10:45Two.
10:46One.
10:47You're done, Bakers!
10:48Great job on your mini cheesecakes!
10:52Thanks for the assist.
10:53No problem.
10:54Good job.
10:55You did so well.
10:56You did so well.
10:57Oh, my God.
10:58The judges will now indulge in the Bakers' mini cheesecakes.
11:05It's very joyful.
11:07It's almost like dancing.
11:08Exactly!
11:09These are my disco cherries.
11:11They're not actual cherries.
11:12No, no, no.
11:13They're marzipan.
11:14We were fooled.
11:15Ooh!
11:17I just love the jiggle on this.
11:19It's so fun.
11:20Yeah.
11:21That cherry gelée, very tart, very clean flavors.
11:26The cheesecake on its own has a beautiful aromatic of Amarina cherries.
11:30Mm-hmm.
11:31The cherry is definitely standing forward of the chai.
11:34I think you could even amp that up.
11:35Sure.
11:36Cherry and chai, it's a match made in Chevin.
11:38Joe, that's the kind of dessert you will expect in a high-end restaurant.
11:46Thank you so much.
11:47I can smell the aroma of blue cheese already.
11:50Risky, because you mentioned not everyone is a lover of blue cheese.
11:53Mm-hmm.
11:54Mm.
11:55That's bang on.
11:56That's very good.
11:57The blue cheese is not overpowering.
11:59It's a bit smoky, very aromatic.
12:02Oh, yeah.
12:03It's delicious.
12:04And your acidic rhubarb.
12:05It's a great combination.
12:07And the way the ginger hits it, it's just giving it these little notes of brightness.
12:12Overall, like, this is a 10 in my mind.
12:18This is very elegant, beautiful pastel colors.
12:21Look at your tuile here.
12:23Like, this is stunning.
12:26Beautiful work in the layering.
12:30I love that ube is just velvety coming through.
12:34The curd is beautiful.
12:35They balance each other in a beautiful way.
12:37Just mind your crust.
12:38Yep.
12:39Not enough baking time.
12:40You know the sad part of it?
12:41Yep.
12:42If it was baked properly, it would have been magnificent.
12:44Tart issues today.
12:45Yeah.
12:46Oh, wow, Jennifer.
12:51That's stunning.
12:53It looks like a jewelry store presentation.
12:57Look at your little coloshes on top.
12:59Oh, I love that trivia.
13:02And I love that you chose a pink pineapple.
13:05It has a nice pop, I was thinking.
13:07I love the pineapple and that little bit of salted egg yolk.
13:14The cheesecake is just a perfect vessel to taste these other flavors.
13:23Dominique, everything is so carefully designed on your plate.
13:27But it would have been nice to see just a little more lift out of it.
13:30Mm-hmm.
13:31The cheesecake overflowed.
13:32Oh.
13:33So it lost some of the height.
13:35That doesn't necessarily show on the plate.
13:37So well done there.
13:40The baked, unfortunately, has that mealy texture, you know.
13:44Yeah.
13:45That being said, the freshness and the power of that hasket berry is there.
13:49And that's what I'm still thinking about.
13:51I would love to have an opportunity to try it the way it ought to have been.
13:54Yeah.
13:57Margaret, what a recovery here.
14:01Incredible.
14:03Cannot believe that mirror glaze.
14:06The impact is just massive.
14:08Yeah, I can see my face in there.
14:10Yeah.
14:15You lull us in with this beautiful, well-made macadamia de croix and then just pop us with the strawberry.
14:21The jelly is like the mother of a full tang.
14:24It's very sharp, clean, and super smooth mousse.
14:28It feels like it never seen the light of struggle.
14:31That's so good.
14:33Woo-hoo!
14:34My God, I survived.
14:36The kitchen gods were definitely watching down on me during this bake.
14:41As star baker, the only way to go is down.
14:44I think I proved that.
14:46I feel disappointed that with the technical, it's going to be a whole different mindset.
14:57Bakers, please indulge us in this technical challenge, even though we know how you really feel about it.
15:03Before heading out, please give our bakers some advice.
15:07Walk a fine line.
15:09Oh, okay.
15:10Well, judges walk a straight line out of here right now.
15:12Bye.
15:13Bye.
15:14Bye.
15:15Bakers, for your technical challenge today, you will be making the viral sensation Dubai Chocolate Cookies.
15:24Oh.
15:26This trend started off as a chocolate bar, but was later adapted into a cookie with a gooey filling.
15:31The filling, pistachio paste, tahini, and cadaifi dough, is what makes this treat rich, crispy, and delicious.
15:38Bakers, you have two hours and 15 minutes to make six cookies.
15:41On your marks.
15:42Get set.
15:43Bake.
15:44Oh, yeah.
15:46I'm very excited, because I've seen them all over the place on social media.
15:50I think I have some semblance of what it should look like.
15:53Maybe.
15:54At least there's only four pages today.
15:57Bruno, I didn't have you pegged for somebody who follows social media trends.
16:02Well, if they were all looking this delicious, I wouldn't.
16:06You can see it's a rich chocolate cookie.
16:08But what's so special, it's what's inside.
16:11Look at that luscious filling.
16:13Homemade pistachio paste, tahini, and cadaifi.
16:17Cadaifi.
16:18That is so hard to make.
16:19I know they have to make the dough, roll it super thin, and cut it into thin strips.
16:25And, of course, they have to fry it.
16:29Mmm.
16:30The combination of the creaminess of the pistachio and the tahini together, and then this texture of the cadaifi.
16:38That crunch is so unique, but so tricky to make.
16:42And so worth it as a technical challenge.
16:45We're in Dubai.
16:46I love it.
16:47I miss Dubai.
16:48Yeah.
16:49I spent 14 years in the Middle East.
16:50Great.
16:51Have you seen this before?
16:52Absolutely.
16:53Not in the slightest.
16:54Nope.
16:55The cookie dough is a gong show.
16:57It's going to be fun to figure that one out.
16:58I've never seen a cookie recipe where you add cake flour and bread flour at the same time.
17:03With three types of chocolate, including a full bar.
17:06So much chocolate.
17:07So much chocolate.
17:08So much everything.
17:09This cookie dough is as indulgent as it gets.
17:10It's a lot of dough in here.
17:11Oh, my God.
17:12It's for the entire city of Dubai.
17:13Just portioning out my dough.
17:14They are a fistful of cookie.
17:15And they're going to be stuffed, so they're going to be even bigger yet.
17:17These are some Burj Khalifa-sized cookies.
17:19Decadent.
17:20I'm working on the katefi dough for the filling of the cookies.
17:24A staple in Middle Eastern desserts, cutting your dough, and the dough is a little bit
17:29of a little bit of a bit of a bit of a bit of a bit of a bit of a bit.
17:34It's for the entire city of Dubai.
17:36Yeah.
17:37Just portioning out my dough.
17:39They are a fistful of cookie.
17:42Then they're going to be stuffed, so they're going to be even bigger yet.
17:44These are some Burj Khalifa-sized cookies.
17:46Decadent.
17:47in Middle Eastern desserts,
17:48Kadaifi dough is similar to phyllo.
17:51It's a very soft, sticky dough.
17:54Soft and sticky? Where?
17:57It doesn't feel right.
17:58So it says I have to knead for 10 minutes.
18:00I'll call out my dragon boat muscles to help me here.
18:03Every technical is an arm workout.
18:05I'm waiting for it to have a kind of a change in texture.
18:09OK, there it is.
18:12Divide the dough into three equal portions.
18:15OK.
18:19Next, the dough needs to be rolled out, paper thin.
18:23Why do I have a feeling this is not going to be easy?
18:27This is a very elastic dough, so we're
18:29going to be here for a while.
18:34Just keep rolling.
18:36I just wish I knew how thin is thin.
18:38It says that you should be able to see through it.
18:41It's you.
18:44I have good eyes.
18:46I can see through it.
18:47This makes me think of my mom making strudel,
18:49and she would stretch them like this big and flip them
18:52over her arms.
18:53Now, are you going to try that today?
18:54Flip it over your head.
18:55I think I won't.
18:56OK.
18:56OK.
18:57Once all three dough balls are rolled out,
19:01it's time to get slicing.
19:03One, two, three, four, five, six.
19:05Slice as thin as you're able to, which is probably what Bruno
19:08meant by walk a fine line.
19:10Oh, my God.
19:12We end up with just little shreds like this.
19:15Beautiful.
19:17Now what?
19:18Oh, fry it.
19:20I'm frying the katafi in the ghee.
19:22We don't have instructions of timing.
19:24We want it to be cooked, but not burnt.
19:26So let's turn that down.
19:28It's hard.
19:29I don't know how to fry this.
19:30Some of them are golden brown.
19:31Some of them are not yet.
19:32I'm sure people who have made this before are looking at this
19:35like, bro, what are you doing?
19:37I have questions.
19:39It's difficult to make them fry evenly.
19:44That's good enough.
19:46What are the other components that need to get done?
19:49We're going to make some pistachio paste with tahini and
19:52stuff the cookies that are in the fridge, bake them,
19:54decorate them.
19:55Great.
19:55You got time for that?
19:56We're going to see.
19:57We're going to find out.
20:01Alan, how would you concisely describe a pistachio?
20:04In a nutshell.
20:05Keep going?
20:06No, that's it.
20:06In a nutshell.
20:0745 minutes left, bakers.
20:10I'm making the pistachio and tahini paste.
20:14Looking for a nice, smooth texture.
20:19Oh my god, deliciousness.
20:24This is going inside the cookie with the kataifi that we just
20:27made.
20:27I can't believe we're making this from scratch.
20:29This is kind of cool.
20:30Not everyone makes their own kataifi.
20:32Like, this is something you brag about.
20:34If it turns out, I'm going to fill these cookies here.
20:39If I invented this cookie, this is how I would fill it.
20:43I am putting some filling in the middle and making a hamburger.
20:47This is a very generous hamburger.
20:49Yeah, a quarter pounder.
20:50Oh, yeah, yeah, yeah.
20:52Eh.
20:53I don't want it to ooze out in baking.
20:55I'm worried about how the cookies are going to rise.
20:58I'm not sure if I put the baking soda in it,
21:00but we'll find out when I bake them.
21:03I look through the window in 12 minutes.
21:07Only 20 minutes left.
21:10Ooh.
21:12Come on, man.
21:14It's smelling like chocolate cookies.
21:16Will they be baked all the way?
21:18We'll see.
21:19The tops have to be dry and cracked,
21:20and they're not close.
21:24Oh, wow.
21:25They spread.
21:25Might just have a different texture, which is fine.
21:27But ideally, I would have loved to have not
21:30skipped the baking soda.
21:32I don't think it's going to be ready yet.
21:34I just want to see where we're at.
21:37Everyone's waiting.
21:38It's so painful because I know the last three minutes,
21:41it's going to be like, ah.
21:45Get ready for a spectacle.
21:47Bakers, you have two minutes left.
21:49OK, they're coming out whether they're ready or not.
21:51They're going to be very soft.
21:52Ah.
21:53This is crazy.
21:55I'm going for a Jackson Pollock modern art.
21:57We're splattering.
22:00Whoa.
22:03Why is my chocolate so liquidy?
22:04That's so sad.
22:07Ooh.
22:07Oh, yeah.
22:08Oh, my god.
22:11Five, four, three, two, one.
22:16You're done, bakers.
22:18Hands off your Dubai chocolate cookies.
22:21Great work.
22:21Oh, my god.
22:23Wow.
22:23Why is my chocolate so liquidy?
22:25I still don't know.
22:26Oh, my god.
22:27I can't breathe.
22:28This is half a teaspoon of coconut oil.
22:31I put half a cup.
22:32Oh, yeah.
22:33I'll get you.
22:36Bakers, please bring you Dubai chocolate cookies.
22:37up to the gingham altar and place them behind your photo.
22:40The judges are looking for the perfect blend of crunchy and creamy,
22:45unique to this viral cookie.
22:47Baker number one.
22:48They actually look fairly uniform, and we have a nice mound, but their chocolate was too thin,
22:55and it's spread over the cookie.
22:57It's good.
22:58It's good.
22:59Nice, crunchy filling.
23:00Good pistachio paste.
23:01Mm-hmm.
23:02I think the cutieffi was cooked properly and well-handled.
23:07Moving to our second baker.
23:09We can see the nice green and white chocolate with the pistachios.
23:14But some had a nice little round top.
23:17Other quite flat.
23:18Mm-hmm.
23:19Oh, it's quite soft.
23:21Definitely needs more baking time.
23:24Nice creaminess, but I'm looking for that crunch from the cutieffi.
23:30Moving to our third baker.
23:32Beautiful design.
23:33Beautiful little hump on the top of the cookie.
23:36Mm-hmm.
23:37It looks evenly baked.
23:39And we can see that nice bright green layer of filling there.
23:45Nice pistachio flavor, some texture and crunch to it.
23:49The cutieffi is really on point.
23:51Yeah, very good representation here.
23:54Let's take a look at baker number four.
23:57There was a lot of control putting on some of the garnish, and then the green is a little bit more haphazard.
24:03And a lot of decoration on the board as well.
24:06Oh.
24:07Oh.
24:08They're quite gooey.
24:11The cookie didn't bake properly.
24:13I think there was some challenge how the cookie dough was made.
24:16Mm.
24:17Maybe an ingredient is missing, but the cutieffi has a very nice crunch.
24:21To baker number five, they have a nice shape, but we don't see a defined hump on the top of the cookies.
24:28You can see here, it's underbaked in the middle, and they've spread the filling out through the whole cookie and pressed it down, so you lose that mounding.
24:37Beautiful crunch.
24:39Mm-hmm.
24:40But we're not getting that creaminess.
24:42I think the pistachio paste needed to be more refined.
24:45And finally, to our sixth baker, nice little hump on the top.
24:52And there you go.
24:53You can see a very pleasing filling.
24:55It's got lots of shine, lots of texture to it.
24:59Beautiful creaminess.
25:00Cataifi is very crunchy.
25:02It's a good cookie.
25:04Bruno and Kyla will now rank the Dubai cookies from bottom to top.
25:10In sixth place, whose is this?
25:16Zoe, there were issues making the dough and it needed more baking.
25:21In fifth place, Dominique, the dough was overworked and he needed more baking time.
25:29In fourth place, whose is this?
25:33Ryan, it was inconsistent filling and needed more baking.
25:38In third place, Jennifer, good flavors, needed more work on decoration.
25:47And in second place, whose is this?
25:54Margaret.
25:56It's a great cookie, just a little more consistency.
25:59And in first place, Joe.
26:02Good job, Joe.
26:05I'm so happy.
26:07I had to do it for Dubai.
26:09I'm really thrilled.
26:10This is the perfect one for me to win.
26:12I was dead last in that technical, but it's okay.
26:15I'm not going to let today's mistake dictate tomorrow's bake.
26:19So day one of indulgence week, and there are already few surprises.
26:32It was such a delicious day.
26:34And I think Joe and Margaret and Jennifer all did really well.
26:38But our two-time star baker Dominique had some issues in both the signature and the technical.
26:44Yeah, and Zoe, she's usually so consistent, but she ended up last in the technical struggling with her dough.
26:50With a group this good, there really isn't a lot of room for mistakes.
26:55All right, bakers.
27:01What is more indulgent than a cake?
27:03Oh, I know.
27:04A cake wrapped inside another cake.
27:06Ah, the gift that keeps on giving.
27:08For your showstopper challenge, you will make a cake-wrapped cake.
27:12First, you bake a sponge imprinted with a beautiful design.
27:15Then you will take that sponge and wrap it around a layered cake of your making.
27:19But beware.
27:20Any mistakes you make can show up as air bubbles or cracks.
27:24And we'll eat it anyways.
27:27Bakers, you have four hours and 15 minutes to make your cakes.
27:31On your marks.
27:32Get set.
27:33Bake.
27:34Showstopper.
27:37Whoa.
27:38Today we're making a cake-wrapped cake.
27:40Isn't that fun?
27:42Very indulgent over the top.
27:45Asking the bakers to make one cake as a showstopper, it's already difficult.
27:49But asking them to create that wrapping cake brings their own set of problems.
27:55I'm super nervous.
27:56There's so many things that can happen to the cake wrap.
27:59Too thick and the exterior cake will likely crack too thin,
28:03and we might not see that beautiful detailed design coming through.
28:07I'm so scared.
28:09We want them to indulge our sense of curiosity and show us the unimaginable.
28:14I'm here to prove something, so let's bake.
28:17Turk flour.
28:19I'm putting in my baking soda.
28:21Not forgetting it this time.
28:23The bakers tackle their inside cake first.
28:26Okay.
28:27This is going to be another chiffon cake.
28:29I need to work fast and make sure I have enough time to get everything done.
28:32Packing a punch with flavor.
28:34It felt very zesty.
28:36Why, thank you.
28:37So I've got a lime and coriander layer cake.
28:40I love this cake.
28:41Cherry, chocolate, almond, just decadent.
28:44I'm doing a Halloween theme, so I'm going with pumpkin cake.
28:47I'm putting lots of rose water in my cake, so it's smelling like roses.
28:52Margaret's fragrant rose water raspberry cake will be topped with meringue roses and enrobed in homemade marshmallow.
29:00The recipe of my mother-in-law's.
29:02There's seven kids, so they'd whisk and pass the bowl, and the next one would whisk until they got it fluffy enough.
29:08So what's your tactic here?
29:09Are you going to pass it around the tent?
29:11Everyone has to do it.
29:12Happily.
29:13Happily.
29:16Ah, here we go.
29:17It's a little trick I do.
29:21All right.
29:22Good luck in there.
29:26I am starting my strawberry basil compote.
29:29Smells so good.
29:31Creams and fillings will add a unique twist to the layer cakes.
29:36Squash and a cake.
29:37My neighbor has a giant lychee tree, and I'm just like, don't tell him.
29:44Jennifer will pay homage to her culture with a Chinese porcelain design and flavors of lychee, osmanthus, and oolong.
29:53Smells so good.
29:54Smells like a bubble tea shop.
29:55Ooh, this is tea.
29:56What?
29:57Yes.
29:58Yes.
29:59Oh, my God.
30:00You're so good.
30:01Maybe I saw some notes.
30:05Ah, so much pear.
30:07This is my fig compote.
30:09Trying to think outside the box.
30:11I'm working on four different elements for my cake.
30:13I'm just grateful they're all in the same place, and I'm not like, you know.
30:17Jo's Black Forest cake will pack a punch with flavors of chocolate, almond, and a special indulgence from her first job.
30:26We started working at the pub at the end of our lane, washing dishes.
30:30Yes.
30:31And they had cherry brandy sauce.
30:32And we just loved it.
30:33We used to steal spoonfuls.
30:34As long as you got the dishes done.
30:39Oh, it smells so good.
30:40We should check on the cakes.
30:46Yeah, we're good.
30:47Looks beautiful, Jen.
30:49Look at that.
30:50Look at, look at, look at.
30:51Ah!
30:52Two hours left.
30:53You're more than halfway through the bake.
30:55Hey, we just did a time check wrapped in another time check.
30:59Twins!
31:01I'm on to making my wrap.
31:03The batter needs to be flexible so that we can bend it and it doesn't crack.
31:07A lot of eggs is the way to do it.
31:09Eggweights, eggweights, eggweights.
31:12Oops.
31:15One single egg yolk on the ground?
31:17Yeah, casualty.
31:20I can tell you something, I'm not making an omelet tonight.
31:24Dominic will celebrate autumn with seasonal spices, flavors, and decorations on his unique rectangular cake.
31:33So how are you approaching the wrap?
31:34Because, I mean, if it's even slightly off, we'll have this big seam.
31:38I'm doing a lot of measuring.
31:39Okay.
31:40What do they say, measure twice, cut once?
31:42Yeah, I measure more than twice.
31:46So this is my three colors for my pattern batter.
31:48The bakers get one shot to pipe their design.
31:52I'm shaking, so it's making it a bit tricky.
31:54There's nowhere to hide imperfections.
31:57Boo.
31:59I'm freehunting my strawberry patch.
32:03Our cakes are going to look so cute together.
32:05I know.
32:06I love that we had a similar idea.
32:08So when we open our cake shop together, what would we call it?
32:13Zojo?
32:14Aw.
32:15Too cute.
32:16This is my stencil.
32:17They're pretty fine lines.
32:19I like to make my life difficult.
32:22Okay.
32:23Missing my garden, and so they're going to bring a little bit in it here.
32:26Are you big into Halloween?
32:28We are.
32:29We're doing family costumes this year for sure.
32:31Wait!
32:32What if you and your family are me, Alan, Kyla, and Bruno?
32:37You could for sure be a Bruno.
32:38Oh my goodness.
32:39I already got the kind of hair and the glasses.
32:41Fantastic.
32:43Bruno's, I mean Ryan's, Halloween-themed fig and pumpkin cake will have three spooky wrap cake patterns.
32:52I've got spiders.
32:53I've got a web.
32:54I just need my ghost friends to join the party.
32:58Time to pull up.
33:00I'm hoping that my pattern stays put.
33:04Not too many bubbles.
33:05Ah.
33:09Bake well, baby.
33:11Bake well.
33:15Decorating time.
33:16I brought my glitter.
33:18The disco cherries.
33:19And glitter we trust.
33:21Pumpkins.
33:23Lots of decorations.
33:24Everything's happening right now.
33:26Ah.
33:28The buttercream is melting in my hands.
33:30These are going to be roses that go on the top of the cake.
33:33Ooh, look at that, eh?
33:35I'm being a little crazy today with macarons for the top of my cake.
33:39You're a brave woman.
33:40She's going for it today.
33:42Going for it.
33:43Wish me luck.
33:45Macaron will accompany Zoe's bold flavors of strawberry, basil, and mascarpone,
33:52wrapped in a fluffy vanilla sponge.
33:54I'm hoping to see my pattern the way I envisioned it.
33:57Unwrapping the wrap cake is risky business.
34:01Breathe, breathe.
34:02Ah.
34:03When that paper comes off.
34:04I'm dreading this part.
34:06It may take the pattern with it.
34:08Let's just see.
34:10The moment of unveiling.
34:12That's amazing.
34:14Yeah, we're rocking.
34:16Ooh, it's stuck to the paper a little bit.
34:19Cuties.
34:21Cutie patooties.
34:23Thank goodness.
34:24Oh, we're so scared about that.
34:27Wow, look at that.
34:34Sorry.
34:36It's assembly time.
34:39I'm building my inside cake first.
34:43I'm making a two-tier cake.
34:45A lot of work to do today.
34:46I got just a dam of buttercream to keep the fillings in.
34:49God, something smells so good.
34:53Yum.
34:56Be a good cake.
35:00We're getting there.
35:02My mom loves watching me do this.
35:04She just sits in the kitchen and just watch me do this part.
35:09Raspberry marshmallow.
35:10The most delicious glue.
35:12Mmm.
35:14I'm like putting off putting the wrap cake on.
35:16I just got to do it.
35:17This is rather fragile wrapping.
35:19You have to be very careful.
35:20We don't want to see any cracks.
35:22Oh, my God.
35:24It's so nerve-wracking.
35:27The moment of truth.
35:29I got elbows out.
35:33Huh.
35:34I got my measures wrong.
35:36Make it stick.
35:41Okay, okay, okay, okay, okay.
35:43I want the pig wrap cake to stay.
35:47Like that.
35:49Thank God.
35:51Bakers, you have two minutes left.
35:55Don't say that.
36:01Okay.
36:02This spider is only going to have four legs today because I don't have time.
36:06Hi.
36:12Pedal to the medal.
36:13Let's go.
36:20My hands are shaking.
36:22Ten.
36:24Nine.
36:25Eight.
36:26Seven.
36:27Six.
36:28Five.
36:29Four.
36:30Three.
36:31One.
36:32You're done, bakers.
36:33Hands off your cake-wrapped cakes.
36:35Great work.
36:36We did it.
36:37We did it.
36:45Well, that's a wrap.
36:46Time to taste the bakers' cakes.
36:49Jo, please bring your showstopper up to the front.
36:52Oh, this is so delectable.
36:58It's just such a beautiful representation of a black forest cake.
37:04And I love the design on your wrapping cake.
37:06It's impressive that you have no cracks because it's quite a substantial cake.
37:12Amazing cherry and chocolate flavor goes so well, such a classic.
37:15I love how you bring back memories of your youth.
37:18Mm-hmm.
37:19I feel like you could get me to wash a lot of dishes if you were serving this cherry brandy sauce.
37:24Jennifer, it looks like porcelain or fine bone china and the pattern cake. Beautiful piping, but it's a little compact.
37:34Mm-hmm.
37:35But look how impressive this flower is. Almost real.
37:44There is that clean taste of oolong tea. Slightly bitter, a bit nutty.
37:49I love the lychee. Really nice, light flavor. It's just checking off all the boxes.
37:57Zoe, it looks like a drawing or a cartoon.
38:00The detail that you did in these strawberries is so good. I wish there was a little more.
38:05I think you could have expanded your design a little bit. And just be careful.
38:10We've got some little air bubbles creating some little pockets.
38:13Mm-hmm.
38:14Okay.
38:19The mascarpone and strawberry jam. Marvelous combination.
38:24Teeny amount of tartness to it. Not too sweet.
38:27And one last little treat.
38:28Mm-hmm.
38:33Deliciously sweet. Like just a beautiful little strawberry on top of the cake.
38:41Ryan, if your house looks like this, I've been knocking on your door on a Halloween night for some treats.
38:47It's so fun. It's so indulgent.
38:51You've given us more than we've asked for here.
38:53Three different patterns of wrap.
38:56You're really using the theme to make the whole concept work and showcasing what you can do.
39:05That sponge is beautiful.
39:10Mm-hmm.
39:11So moist.
39:13Lots of pumpkin flavor.
39:14I really like the fig filling, but I think it could be amped up.
39:17Gotcha.
39:19Very nice wrap cake.
39:20Very flexible.
39:21Does not crack or break.
39:23Great job.
39:27Dominique, I love how that piles of leaves evokes a playful time.
39:33Very playful. I love this detail so much.
39:35As we look around, some of your patterns are very vibrant and some look like they've had a touch of frost.
39:43Mm-hmm.
39:44Because your wrap is square, there's so many seams that it becomes very apparent.
39:50Yeah.
39:51It has a beautiful aroma of autumn spices.
39:55Beautifully poached pears. Nice flavor.
39:58The cake itself has a beautiful lightness to it.
40:01Yes.
40:02Really lovely flavor components.
40:04And a gorgeous celebration of the autumn season.
40:09Margaret, it looks like a bouquet of roses in a beautiful vase.
40:14And the wrap.
40:15The fact that you were able to get this design by piping it, really incredible work.
40:22It's just pillowy and soft.
40:24And what a great idea to make marshmallow as you're icing.
40:27I love that you use raspberry puree to make the marshmallow because it gives it a nice little tang.
40:34Beautiful cake.
40:36It's just like little kisses of rose water.
40:40Even the meringue are flavored.
40:42Marvelous job.
40:48Well, you keep asking the bakers for more and they are giving you more.
40:53A very indulgent week with great bakes.
40:55But really what it came down to is we see Joe and Margaret just stepping above the pack.
41:02Both of them have brought so much complexity, so much interest and really indulged us on every level.
41:09So on the flip side, who is perhaps in danger this week?
41:13I think we're going to have to have a conversation about Dominic.
41:16And also about Zoe because she did finish last on the technical.
41:19Mm-hmm.
41:20Would it be too indulgent just to keep all the bakers?
41:22Unfortunately, yes.
41:25Yes.
41:26Bakers.
41:27This week we overindulged and one person overdelivered.
41:32This week's star baker is...
41:34Margaret.
41:35Hey, hey.
41:36I'm shocked.
41:37Wow.
41:38I'm totally shocked.
41:42Wow.
41:43I'm totally shocked.
41:44This only gets harder and harder as the weeks go on.
41:59The baker leaving the tent today is...
42:06Dominic.
42:11We'll miss you.
42:14Thank you so much.
42:15Get a hug.
42:16Mm-hmm.
42:17Nothing compares to this in terms of proving things to myself.
42:22You did so good.
42:24The lifelong friends that I've made, I'm going to miss them.
42:30Baking with them was a privilege.
42:32I thought you were going to win the whole thing.
42:34Why?
42:35We all have bad weeks.
42:38Dominic deserves all of our tears.
42:41Really, truly, what a wonderful human being and what an incredible baker.
42:46Thank you, brother.
42:48Pleasure, man.
42:49Same here.
42:50It's quite the family that we've created.
42:53You are a hero.
42:55Congratulations.
42:57I'm the grandma in the family.
42:59Being here is one of the greatest experiences of my life.
43:02And being star baker today, it's just the icing on the cake.
43:05I'm so shocked.
43:07It absolutely is the most exciting thing that's ever happened to me.
43:10It's a dream come true.
43:15Next time.
43:16Please, please.
43:17It's pastry week.
43:18Chaos.
43:19What do I do?
43:20What do I do?
43:21And emotions are bubbling.
43:22On the outside, I'm easy breezy.
43:24And on the inside, I'm screaming.
43:26Who will rise above.
43:27You have some beautiful height.
43:29And who will crash and burn.
43:31Oh, no.
43:32Where's my other mitten?
43:33Strap in.
43:34Enjoy the show.
43:35I will strap in.
43:36Enjoy the show.
43:37I will strap in.
43:38I will strap in.
43:39I will strap in.
43:41Bye, bye, bye.
43:42Bye, bye.
43:43Bye, pessoal.
43:44Bye.
43:45And now.
43:46Bye.
43:47Bye.
43:48Right.
43:49Bye, bye.
43:51Bye, bye.
43:52Bye.
43:53Bye, bye.
43:54Bye, bye.
43:56Bye, bye, bye.
43:57Bye, bye, bye.
43:59And now we can go!
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