The Great Canadian Baking Show Season 9 Episode 5

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Transcript

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 dear 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.

00:56I'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.

01:03Whoo!

01:04The 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 and then going,

01:54Oh my God, is mine good enough?

01:56This week is indulgence week.

01:59So I think we're making some fancy desserts.

02:02I'm ready.

02:03Good morning, bakers.

02:06In a show already steeped in indulgence,

02:09we're taking it a step further by making it our theme.

02:12That's right.

02:13In this first ever indulgence week,

02:15your bakes will be so rich that they'll be in their own tax bracket.

02:18Let's kick things off with your signature challenge.

02:21Mini cheesecakes!

02:22You're all familiar with this creamy dessert.

02:24And today you'll pick your favorite version and give it a makeover.

02:27I'm talking makeup, hair, heels.

02:30Almost thinking more flavors, toppings, crusts.

02:33Semantics.

02:35Bakers, you have two hours and 15 minutes to make six cheesecakes.

02:39On your marks.

02:40Get set, bake!

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, a lot of flavors.

02:58We want to see flair.

03:00I attribute being a chubby kid to cheesecake.

03:03Our signature this week is six mini cheesecakes.

03:07And what we're asking for is precision work, complex 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 if I let them.

03:20The perfect creamy cheesecake starts with a crunchy crust.

03:23I'm roasting some nuts for my base.

03:26Adding texture.

03:28And flavor.

03:30This is my ginger snap.

03:32Sweet, but spicy.

03:34Is this salted egg yolk?

03:36Yes.

03:37I'll be adding it to my crust instead of salt.

03:40Exactly.

03:41Oh, that's amazing.

03:42Right?

03:43Jennifer's sugar-domed pink pineapple cheesecake will sit on her unique salted egg yolk crust.

03:49I love just adding things you don't really expect.

03:51It's a hack, for sure.

03:52In previous challenge, have we done any hacks that we are not aware of?

03:56Mmm, a magician never reviews their secrets.

03:59Excellent answer, Jennifer.

04:01Spreading my almond cookie nice and thin so I can bake it quickly.

04:06These are the bane of my existence here, so hopefully they're nice to me today.

04:10Macadamia nut d'acquoise, as indulgent as I could get.

04:17It's in the oven.

04:20I'm starting the cheesy cheesecake part.

04:23The bakers can use any cheese as the base.

04:26Team cheese.

04:28And we mean any cheese.

04:30Blue cheese is polarizing because you either love blue cheese or you hate it.

04:35Because I had my kids try this and they were like, ah, you know.

04:42Joe's risky blue cheese will be paired with flavors of ginger and rhubarb.

04:48I'm making a compote and I'm going to candy some rhubarb as well.

04:51I love rhubarb and cheesecake.

04:53The bakers add their own signature flavors to the cheesecakes.

04:57Oubay is going to give it a nice purple color, a nice taste.

05:00My tonka bean smells like vanilla on steroids.

05:04This is a heavy hitter lineup.

05:05So we've got our marina cherries and some really nice spicy chai.

05:11We're starting arm day early, huh?

05:14I'm curing some hascap berry that I grow at home.

05:17Ooh!

05:18And I'm proving to myself and Canada that I have no upper body strength.

05:22Dominic will muscle up a nut-crusted cheesecake marbled with hascap and sea buckthorn berries.

05:31All right, all right, all right.

05:34Very good.

05:36Ooh!

05:37While some flavors go directly in the cheesecake.

05:40All of that goodness.

05:42Others are added as layers.

05:45We're going to have a layer of cherry jelly on top.

05:47Full cherry.

05:48That's the vibe.

05:49And fillings.

05:51Pink pineapple.

05:52It will have a nice color contrast when the judges cut into the cheesecakes.

05:55This is the strawberry jelly that is going to 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.

06:09And!

06:10It's indulgence week, Alan.

06:11No, no, that's not how that works.

06:13I think we're moments away.

06:17Oh, I've got my cracks.

06:18I'm going to go in.

06:20325.

06:21That's perfect.

06:22That's a big disaster.

06:27My tart walls are collapsing.

06:30I'm going to try and weigh them down.

06:32Zoe, you think that would 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.

06:39You do the same for me, man.

06:42Ryan's tart shells will house his floral lemon curd and ube cheesecake.

06:48It's a no-bake cheesecake, so I hope the dry ice is on my side today.

06:53Most of the bakers are choosing to freeze their cheesecakes in dry ice.

06:58Whee!

06:59Instead of baking.

07:00I want it to get nice, clean layers, so I think that chilling it will give me that,

07:04if I can execute it properly.

07:06Okay, dry ice time.

07:11Can't say I've ever worked with dry ice.

07:14Oh, I'm going to stick my head in there.

07:15It's nice and cold.

07:16We'll deal with that later.

07:19Fingers crossed that it sets.

07:21There's only two of us making baked cheesecakes.

07:24The trickiest part is not to let it overbake, otherwise it's going to get too dense.

07:28It's my husband's favorite.

07:30He loves a baked cheesecake.

07:32Oh!

07:33Oh, 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.

07:50Had to take them all back out again, so I'm going to try and catch up with that now.

07:54You've got this.

07:55All right.

07:56Thank you very much.

08:0030!

08:01What was that?

08:02A mini-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.

08:17Oh, your cherries are so cute.

08:21I call them disco cherries.

08:24A little bit of sparkle.

08:26Zoe'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 that it's going to hold up.

08:40The hardest part is the unmolding.

08:44So 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!

08:54My jillet.

08:55I think she's set.

08:56I 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.

09:13Double star baker and then this.

09:18Oh, okay.

09:19Safe.

09:21While most of the bakers celebrate getting their cheesecakes out...

09:25Oh, my God.

09:26Margaret is finally putting hers back in.

09:29Take two.

09:30Ten 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 going to have to chill it on ice.

09:41I mean, I'm not happy with them, but it's a tart.

09:45Whew!

09:47There's no time.

09:48Ah!

09:49No!

09:50She's so jiggly.

09:51It needs to cool down to temperature.

09:54Ah!

09:55I'm in such a rush here.

09:58Graffitiing 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.

10:18Got 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!

10:49Great job on your mini cheesecakes!

10:52Thanks for the assist.

10:53No problem.

10:54Good job.

10:55You did so well.

10:56Oh, my God.

10:58The judges will now indulge

11:00in the baker's mini cheesecakes.

11:05It's very joyful.

11:06It's almost like dancing.

11:07Exactly!

11:09These are my disco cherries.

11:11They're not actual cherries.

11:12No, no, no.

11:13They're marzipan.

11:14We were fooled.

11:17I just love the jiggle on this.

11:19It's so fun.

11:20Yeah.

11:22That cherry gelée,

11:24very tart, very clean flavors.

11:26The cheesecake on its own

11:27has a beautiful aromatic

11:28of Amarina cherries.

11:30Mm-hmm.

11:31The cherry is definitely standing

11:32forward of the chai.

11:34I think you could even amp that up.

11:35Sure.

11:36Cherry and chai,

11:37it's a match made in Chevin.

11:38Joe, that's the kind of dessert

11:43you will expect

11:44in high-end restaurants.

11:45Thank you so much.

11:47I can smell the aroma

11:48of blue cheese already.

11:49Risky, because you mentioned

11:51not everyone is a lover

11:52of blue cheese.

11:53Mm-hmm.

11:54Mm.

11:55That's bang on.

11:56That's very good.

11:57The blue cheese is not overpowering.

12:00It's a bit smoky,

12:01very 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,

12:09it's just giving it

12:10these little notes of brightness.

12:12Overall, like,

12:13this is a 10 in my mind.

12:17This is very elegant,

12:19beautiful pastel colors.

12:20Look at your tuile here.

12:23Like, this is stunning.

12:25Beautiful work

12:26in the layering.

12:29I love that ube is just

12:31velvety coming through.

12:33The curd is beautiful.

12:34They balance each other

12:35in a beautiful way.

12:36Just mind your crust.

12:37Yep.

12:38Not enough baking time.

12:39You know the sad part of it?

12:40If it was baked properly,

12:41it would have been magnificent.

12:42Tart issues today.

12:43Yeah.

12:44Oh, my God.

12:45Tart issues today.

12:46Yeah.

12:50Oh, wow.

12:51Jennifer.

12:52That's stunning.

12:53It looks like

12:54a jewelry store presentation.

12:57Look at your little coloshes on top.

13:02Oh, I love that reveal.

13:03And I love that you chose

13:04a pink pineapple.

13:05It has a nice pop,

13:06I was thinking.

13:11I love the pineapple

13:12and that little bit

13:13of salted egg yolk.

13:14The cheesecake is just

13:16a perfect vessel

13:17to taste these other flavors.

13:23Dominic, everything is

13:24so carefully designed

13:26on your plate,

13:27but it would have been nice

13:28to see just a little more

13:29lift out of it.

13:30Mm-hmm.

13:31The cheesecake's overflowed.

13:32Oh.

13:33So it lost some of the height.

13:35That doesn't necessarily

13:36show on the plate,

13:37so well done there.

13:40The back, unfortunately,

13:41has that milly texture.

13:43Yes.

13:44You know?

13:45That being said,

13:46the freshness and the power

13:47of that hasket berry

13:48is there,

13:49and that's what I'm still

13:50thinking about.

13:51I would love to have

13:52an opportunity to try it

13:53the way it ought to have been.

13:54Yeah.

13:57Margaret,

13:58what a recovery here.

14:01Incredible.

14:04Cannot believe that mirror glaze.

14:06The impact is just massive.

14:07Yeah, I can see my face in there.

14:14You lull us in with this beautiful,

14:16well-made macadamia de croix,

14:18and then just pop us

14:19with the strawberry.

14:21The jelly is like the mother

14:22of a full tang.

14:23It's very sharp, clean,

14:25and super smooth mousse.

14:27It feels like it's never seen

14:29the light of struggle.

14:31That's so good.

14:33Woo-hoo!

14:34Oh, my God, I survived.

14:36The kitchen gods were definitely

14:38watching down on me

14:39during this bake.

14:41As star baker,

14:42the only way to go is down.

14:43I think I proved that.

14:45I feel disappointed,

14:46but with the technical,

14:47it's going to be a whole

14:48different mindset.

14:49Bakers, please indulge us

14:58in this technical challenge,

15:00even though we know

15:01how you really feel about it.

15:03Before heading out,

15:04please give our bakers some advice.

15:06Walk a fine line.

15:08Oh, okay.

15:09Well, judges,

15:10walk a straight line out of here

15:11right now.

15:12Bye.

15:13Bye.

15:14Bye.

15:15Bakers,

15:16for your technical challenge today,

15:17you will be making

15:18the viral sensation

15:21Dubai Chocolate Cookies.

15:24Holy!

15:26This trend started off

15:27as a chocolate bar,

15:28but was later adapted

15:29into a cookie

15:30with a gooey filling.

15:31The filling,

15:32pistachio paste, tahini,

15:33and cadaifi dough,

15:34is what makes this treat

15:36rich, crispy,

15:37and delicious.

15:38Bakers,

15:39you have two hours

15:40and 15 minutes

15:41to make six cookies.

15:42On your marks...

15:43Get set, bake!

15:46Oh, yeah.

15:47I'm very excited

15:48because I've seen them

15:49all over the place

15:50on social media.

15:51I think I have some semblance

15:52of what it should look like.

15:53Maybe.

15:56At least there's only four pages today.

15:59Bruno, I didn't have you pegged

16:01for somebody who follows

16:02social media trends.

16:03Well, if they were all looking

16:04this delicious,

16:05I wouldn't.

16:06You can see it's a rich

16:07chocolate cookie.

16:08But what's so special,

16:09it's what's inside.

16:11Look at that luscious filling.

16:13Homemade pistachio paste,

16:15tahini,

16:16and cadaifi.

16:17Cadaifi.

16:18That is so hard to make.

16:19I know.

16:20They have to make the dough,

16:21roll it super thin,

16:22and cut it into thin strips.

16:25And of course,

16:26they have to fry it.

16:27Mmm.

16:28The combination of the creaminess

16:32of the pistachio

16:33and the tahini together,

16:35and then this texture

16:37of the cadaifi.

16:38That crunch is so unique,

16:40but so tricky to make.

16:42And so worth it

16:44as a technical challenge.

16:49We're in Dubai.

16:50I love it.

16:51I miss Dubai.

16:52Yeah.

16:53I spent 14 years

16:54in the Middle East.

16:55Great.

16:56Have you seen this before?

16:57Absolutely not in the slightest.

16:58Nope.

16:59The cookie dough

17:00is a gong show.

17:01It's going to be fun

17:02to figure that one out.

17:03I've never seen

17:04a cookie recipe where you add

17:05cake flour and bread flour

17:06at the same time.

17:07With three types of chocolate,

17:09including a full bar.

17:11So much chocolate.

17:12So much everything.

17:14This cookie dough

17:15is as indulgent as it gets.

17:17It's a lot of dough in here.

17:19Oh my God.

17:20It's for the entire city of Dubai.

17:24Just portioning out my dough.

17:26They are a fistful of cookie.

17:28And they're going to be stuffed,

17:29so they're going to be

17:30even bigger yet.

17:31These are some

17:32Burj Khalifa-sized cookies.

17:36Decadent.

17:37I'm working on the

17:44for the filling of the cookies.

17:46A staple in Middle Eastern desserts,

17:48cutaifi dough is similar to phyllo.

17:51It's a very soft, sticky dough.

17:54Soft and sticky?

17:55Where?

17:56It doesn't feel right.

17:58It says I have to knead for 10 minutes.

18:00I'll call out my dragon boat muscles

18:02to help me here.

18:03Every technical is an arm workout.

18:05I'm waiting for it to have a kind

18:07of a change in texture.

18:09Okay.

18:10There it is.

18:11Divide the dough into three equal portions.

18:15Okay.

18:19Next, the dough needs to be rolled out,

18:22paper thin.

18:23Why do I have a feeling this is not going to be easy?

18:26This is a very elastic dough,

18:29so we're going to be here for a while.

18:34Just keep rolling.

18:35I just wish I knew how thin is thin.

18:37It says that you should be able to see through it.

18:40It's you.

18:44I have good eyes.

18:45I can see through it.

18:48This makes me think of my mom making strudel

18:50and she would stretch them like this big

18:51and flip them over her arms.

18:53Now, are you going to try that today?

18:54Flip it over your head.

18:55I think I won't.

18:56Okay.

18:57Okay.

18:58Once all three dough balls are rolled out,

19:01it's time to get slicing.

19:03Un, deux, trois, quatre, cinq, six.

19:05Slice as thin as you're able to,

19:07which is probably what Bruno meant by

19:09walk 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 katefe 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

19:34are looking at this like,

19:35bro, what are you doing?

19:37I have questions.

19:39It's difficult to make them fry evenly.

19:44I think that's good enough.

19:45What are the other components that need to get done?

19:48We've got to make some pistachio paste with tahini

19:51and stuff the cookies that are in the fridge,

19:53bake them, decorate them.

19:54Great.

19:55You got time for that?

19:56We're going to see.

19:57We're going to find out.

19:58Alan, how would you concisely describe a pistachio?

20:03In a nutshell.

20:04Keep going?

20:05No, that's it.

20:06In a nutshell.

20:0745 minutes left, bakers.

20:09I'm making the pistachio and tahini paste.

20:14Looking for a nice, smooth texture.

20:21Oh, my God.

20:22Deliciousness.

20:23This is going inside the cookie with the kataife that we just made.

20:27I can't believe we're making this from scratch.

20:29This is kind of cool.

20:30Not everyone makes their own kataife.

20:32Like, this is something you brag about.

20:34If it turns out.

20:35I'm going to fill these cookies here.

20:38If 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.

20:51I 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, but we'll find out when I bake them.

21:03I look through the window in 12 minutes.

21:07Only 20 minutes left.

21:10Oof.

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, and they're not close.

21:24Oh, wow.

21:25They spread.

21:26It might just have a different texture, which is fine, but...

21:28Ideally, I would have loved to have not skipped 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.

21:38Everyone's waiting.

21:39It's so painful because I know the last three minutes, it's going to be like...

21:45Get ready for a spectacle.

21:47Bakers, you have two minutes left.

21:49Okay, they're coming out whether they're ready or not.

21:51They're going to be very soft.

21:52This is crazy.

21:55I'm going for a Jackson Pollock modern art.

21:58We're splattering.

22:01Whoa.

22:03Why is my chocolate so liquidy?

22:04That's so sad.

22:08Okay.

22:11Oh, my God.

22:12Five, four, three, two, one.

22:17You're done, Bakers.

22:18Hands off your Dubai chocolate cookies.

22:20Great work.

22:21Oh, my God.

22:22Wow.

22:23Why is my chocolate so liquidy?

22:24I still don't know.

22:26Oh, my God.

22:27I can't breathe.

22:28This is half a teaspoon of coconut oil.

22:30I put half a cup.

22:32Oh, yeah.

22:33I'll get you.

22:34Bakers, please bring your Dubai chocolate cookies up to the Gingham altar and place them behind

22:40your photo.

22:41The judges are looking for the perfect blend of crunchy and creamy, unique to this viral

22:47cookie.

22:48Bakker number one.

22:49They actually look fairly uniform and we have a nice mound, but their chocolate was too

22:55thin and it's spread over the cookie.

22:57Nice, crunchy feeling.

23:01Good pistachio paste.

23:03Mm-hmm.

23:04I think the katieffi was cooked properly and well handled.

23:08Moving to our second baker.

23:10We can see the nice green and white chocolate with the pistachios.

23:14But some have a nice little round top, other quite flat.

23:19Mm-hmm.

23:20Oh, it's quite soft.

23:22Definitely needs more baking time.

23:24Nice creaminess.

23:27But I'm looking for that crunch from the katieffi.

23:30Moving to our third baker.

23:32Beautiful design.

23:34Beautiful little hump on the top of the cookie.

23:37Mm-hmm.

23:38It 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 katieffi is really on point.

23:52Yeah, very good representation here.

23:53Mm-hmm.

23:54Let's take a look at baker number four.

23:57There was a lot of control putting on some of the garnish

24:00and then the green is a little bit more haphazard.

24:03And a lot of decoration on the board as well.

24:06Oh, oh.

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.

24:16Maybe an ingredient is missing, but the katieffi 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.

24:29You 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.

24:38Beautiful crunch.

24:41But we're not getting that creaminess.

24:43I think the pistachio paste needed to be more refined.

24:47And finally to our sixth baker, nice little hump on the top.

24:53And there you go.

24:54You can see a very pleasing filling.

24:56It's got lots of shine, lots of texture to it.

25:00Beautiful creaminess.

25:01Kataifi is very crunchy.

25:04It's a good cookie.

25:06Bruno and Kyla will now rank the Dubai cookies from bottom to top.

25:11In sixth place, whose is this?

25:17Zoe.

25:18There were issues making the dough and it needed more baking.

25:22In fifth place, Dominic, the dough was overworked and he needed more baking time.

25:31In fourth place, whose is this?

25:34Ryan, it was inconsistent filling and needed more baking.

25:39In third place, Jennifer, good flavors, needed more work on decoration.

25:47And in second place, whose is this?

25:56Margaret.

25:57It's a great cookie, just a little more consistency.

26:00And in first place, Joe.

26:03Good job, Joe.

26:06I'm so happy.

26:08I had to do it for Dubai.

26:09I'm really thrilled.

26:10This is the perfect one for me to win.

26:13I was dead last in that technical, but it's okay.

26:16I'm not going to let today's mistake dictate tomorrow's bake.

26:21So day one of Indulgence Week, and there were already a few surprises.

26:33It was such a delicious day.

26:35And I think Joe and Margaret and Jennifer all did really well.

26:38But our two-time star baker Dominic had some issues in both the signature and the technical.

26:45Yeah, and Zoe, she's usually so consistent, but she ended up last in the technical struggling with her dough.

26:51With a group this good, there really isn't a lot of room for mistakes.

26:56All right, bakers.

27:02What is more indulgent than a cake?

27:04Oh, I know.

27:05A 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.

27:20But beware.

27:21Any mistakes you make can show up as air bubbles or cracks.

27:25And we'll eat it anyways.

27:28Bakers, you have four hours and 15 minutes to make your cakes.

27:32On your marks.

27:33Get set.

27:34Bake.

27:35Showstopper.

27:38Whoa.

27:39Today we're making a cake-wrapped cake.

27:41Isn't that fun?

27:43Very indulgent over the top.

27:46Asking the bakers to make one cake as a showstopper, it's already difficult.

27:50But asking them to create that wrapping cake brings their own set of problems.

27:55I'm super nervous.

27:57There's so many things that can happen to the cake wrap.

27:59Too thick and the exterior cake will likely crack too thin and we might not see that beautiful detailed design coming through.

28:07I'm so scared.

28:08I'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.

28:16So let's bake.

28:17Turk flour.

28:18I'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 flavour.

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.

28:42Cherry, chocolate, almond, just decadent.

28:45I'm doing a Halloween theme, so I'm going with pumpkin cake.

28:48I'm putting lots of rose water in my cake.

28:50So it's smelling like roses.

28:52Margaret's fragrant rose water raspberry cake will be topped with meringue roses and enrobed

28:59in homemade marshmallow.

29:01The recipe of my mother-in-law's.

29:03There's seven kids, so they'd whisk and pass the bowl on the next one would whisk until

29:07they got it fluffy enough.

29:09So what's your tactic here?

29:10Are you going to pass it around the tent?

29:11Everyone has to do it.

29:12Happily.

29:13Happily.

29:14Ah, here we go.

29:18It's a low trick I do.

29:21Good luck in there.

29:24I 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 in a cake.

29:38My neighbour has a giant lychee tree and I'm just like, don't tell him.

29:44Jennifer will pay homage to her culture with the Chinese porcelain design and flavours

29:50of lychee, osmanthus and oolong.

29:53Smells so good.

29:54Smells like a bubble tea shop.

29:56Ooh, this is tea.

29:57What, oolong?

29:58Yes.

29:59Yes.

30:00Oh my God, you're so good.

30:01I, maybe I saw some notes.

30:03Ah, so much pear.

30:07This is my fig compote, trying to think outside the box.

30:11I'm working on four different elements for my cake.

30:14I'm just grateful they're all in the same place and I'm not like, you know.

30:18Jo's Black Forest cake will pack a punch with flavours of chocolate, almond and a special indulgence

30:25from her first job.

30:27We started working at the pub at the end of our lane, washing dishes.

30:30Yes.

30:31And they had cherry brandy sauce and we just loved it.

30:34We used to steal spoonfuls.

30:35As long as you got the dishes done.

30:37Oh, it smells so good.

30:40I should check on the cakes.

30:47Yeah, we're good.

30:48Looks beautiful, Jen.

30:50Look at that.

30:51Look at, look at, look at.

30:52Ah!

30:53Two hours left.

30:54You're more than halfway through the bake.

30:56Hey, we just did a time check wrapped in another time check.

30:59Twins!

31:01I'm on to making my wrap.

31:04The batter needs to be flexible so that we can bend it and it doesn't crack.

31:08A lot of eggs is the way to do it.

31:10Eggweights, eggweights, eggweights.

31:13Oops.

31:15Did you have one single egg yolk on the ground?

31:18Yeah, casualty.

31:21I can tell you something, I'm not making an omelette tonight.

31:24Dominic will celebrate autumn with seasonal spices, flavors, and decorations on his unique rectangular cake.

31:34So how are you approaching the wrap?

31:35Because, 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?

31:43Yeah, I measure more than twice.

31:46So this is my three colors for my pattern batter.

31:49The bakers get one shot to pipe their design.

31:53I'm shaking so it's making it a bit tricky.

31:55There's nowhere to hide imperfections.

31:57Boo.

32:00I'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, too cute.

32:16This is my stencil.

32:18They're pretty fine lines.

32:19I like to make my life difficult.

32:21Okay.

32:22Missing my garden, and so I'm going to bring a little bit of 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?

32:36You could for sure be a Bruno.

32:38Oh my goodness.

32:39I already got the kind of hair and the glasses.

32:41Fantastic.

32:42Bruno'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.

32:57Time to pull, huh?

32:59I'm hoping that my pattern stays put.

33:02Not too many bubbles.

33:05Bake well, baby.

33:07Bake well.

33:08Decorating time.

33:09I broke my Glissa.

33:10The disco cherries.

33:11And Glissa we trust.

33:12Pumpkins.

33:13Lots of decorations.

33:14Everything's happening right now.

33:15Ah!

33:16The buttercream is melting in my hands.

33:17These are going to be roses that go on the top of the cake.

33:18Ooh, look at that, eh?

33:19I'm being a little crazy today with macarons for the top of my cake.

33:22You're a brave woman.

33:23She's going for it today.

33:24Going for it.

33:25Wish me luck.

33:26Macarons.

33:27Macarons for the top of my cake.

33:28You're a brave woman.

33:29She's going for it today.

33:30Going for it.

33:31Wish me luck.

33:32Macarons will accompany Zoe's bold flavors of strawberry, basil, and mascarpone, wrapped

33:37in a fluffy vanilla sponge.

33:38I'm hoping to see my pattern the way I envisioned it.

33:41Unwrapping the wrap cake is risky business.

33:43Breathe.

33:44I'm going to go on the top of the cake.

33:45I'm going to go on the top of the cake.

33:46Ooh, look at that, eh?

33:47I'm being a little crazy today with macarons for the top of my cake.

33:49You're a brave woman.

33:50She's going for it today.

33:51You're going for it today.

33:52Going for it.

33:53Wish me luck.

33:54Macaron will accompany Zoe's bold flavors of strawberry, basil, and mascarpone,

33:57wrapped in a fluffy vanilla sponge.

33:59I'm hoping to see my pattern the way I envisioned it.

34:01Breathe.

34:02Breathe.

34:03When that paper comes off.

34:04I'm dreading this part.

34:06It may take the pattern with it.

34:09Let's just see.

34:10The moment of unveiling.

34:12That's amazing.

34:13Yeah, we're rocking.

34:16Ooh, it's stuck to the paper a little bit.

34:19Cuties.

34:20Cutie patooties.

34:22Thank goodness.

34:25Oh, we're so scared about that.

34:28Wow, look at that.

34:30Sorry.

34:35It's assembly time.

34:39I'm building my inside cake first.

34:42I'm making a two-tier cake.

34:45A lot of work to do today.

34:47I got just a dam of buttercream to keep the fillings in.

34:50God, something smells so good.

34:52Yum.

34:53Be a good cake.

34:57We'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, the most delicious glue.

35:13I'm 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.

35:26The moment of truth.

35:29I got it.

35:30Elbows out.

35:31Huh.

35:32I got my measures wrong.

35:35Make it stick.

35:37Okay, okay, okay, okay, okay.

35:40I want the pick wrap cake to stay like that.

35:50Thank God.

35:52Bakers, you have two minutes left.

35:55Don't say that.

36:01Okay.

36:03This spider is only going to have four legs today because I don't have time.

36:06Aye.

36:10Pedal to the metal.

36:13Let's go.

36:20My hands are shaking.

36:2210, 9, 8, 7, 6, 5, 4, 3, 2, 1.

36:32You're done, Bakers.

36:33Hands off your cake wrapped cakes.

36:35Great work.

36:36We did it.

36:46Well, that's a wrap.

36:47Time to taste the baker's cakes.

36:49Joe, please bring your showstopper up to the front.

36:57Oh, this is so delectable.

36:59It's just such a beautiful representation of a black forest cake.

37:04And I love the design on your wrapping cake.

37:07It'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.

37:16I love how you bring back memories of your youth.

37:19I feel like you could get me to wash a lot of dishes if you were serving this cherry brandy sauce.

37:28Jennifer, it looks like porcelain or fine bone china and the patterned cake.

37:33Beautiful piping, but it's a little compact.

37:36Mm-hmm.

37:37But look how impressive this flower is.

37:39Almost real.

37:40Yeah.

37:44There is that clean taste of hoolan tea.

37:47Slightly bitter, a bit nutty.

37:49I love the lychee.

37:50Really nice, light flavor.

37:52It's just checking off all the boxes.

37:57Zoe, it looks like a drawing or a cartoon.

38:01The detail that you did in these strawberries is so good.

38:04I wish there was a little more.

38:06I think you could have expanded your design a little bit.

38:09And just be careful.

38:10We've got some little air bubbles creating some little pockets.

38:14Mm-hmm.

38:15Okay.

38:20Mascarpone and strawberry jam.

38:23Marvelous combination.

38:25Tiny amount of tartness to it.

38:26Not too sweet.

38:28And one last little treat.

38:30Mm-hmm.

38:33Deliciously sweet.

38:34Like just a beautiful little strawberry on top of the cake.

38:42Ryan, if your house looks like this,

38:44I've been knocking on your door on a Halloween night for some treats.

38:48It's so fun.

38:50It's so indulgent.

38:51You've given us more than we've asked for here.

38:54Three different patterns of wrap.

38:57You're really using the theme to make the whole concept work and showcasing what you can do.

39:09That sponge is beautiful.

39:11Mm-hmm.

39:12So moist.

39:13Lots of pumpkin flavor.

39:15I really like the fig filling, but I think it could be amped up.

39:18Gotcha.

39:19Very nice.

39:20Wrap cake.

39:21Very flexible.

39:22Does not crack or break.

39:23Great job.

39:27Dominique, I love how that piles of leaves evokes a playful time.

39:33Very playful.

39:34I love this detail so much.

39:37As we look around, some of your patterns are very vibrant, and some look like they've had a touch of frost.

39:44Mm-hmm.

39:45Because your wrap is square, there's so many seams that it becomes very apparent.

39:51Yeah.

39:52It 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, and a gorgeous celebration of the autumn season.

40:10Margaret, it looks like a bouquet of rose in a beautiful vase.

40:14And the wrap, the fact that you were able to get this design by piping it, really incredible work.

40:23It's just pillowy and soft.

40:25And what a great idea to make marshmallow as you're icing.

40:30I love that you use raspberry puree to make the marshmallow because it gives it a nice little tang.

40:36Beautiful cake.

40:37It's just like little kisses of rose water.

40:41Even the meringue are flavored.

40:43Marvelous job.

40:45Well, you keep asking the bakers for more, and they are giving you more.

40:54A very indulgent week with great bakes.

40:56But really what it came down to is we see Joe and Margaret just stepping above the pack.

41:03Both of them have brought so much complexity, so much interest, and really indulged us on every level.

41:10So on the flip side, who is perhaps in danger this week?

41:14I think we're going to have to have a conversation about Dominic.

41:17And also about Zoe, because she did finish last on a technical.

41:20Mm-hmm.

41:21Would it be too indulgent just to keep all the bakers?

41:24Unfortunately, yes.

41:30Bakers.

41:31This week we over-indulged and one person over-delivered.

41:37This week's star baker is...

41:45Margaret.

41:46Hey, hey.

41:47Hey.

41:52Shocked.

41:53I'm totally shocked.

41:54This only gets harder and harder as the weeks go on.

42:00The baker leaving the tent today is...

42:10Dominic.

42:12We'll miss you.

42:14Thank you so much.

42:15Did I hug?

42:16Yeah.

42:18Nothing compares to this in terms of proving things to myself.

42:23You did so good.

42:25The 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.

42:36Dominic deserves all of our tears.

42:37Really, truly.

42:38What a wonderful human being and what an incredible baker.

42:40Good pleasure, man.

42:41Yeah, same here.

42:42It's quite the family that we've created.

42:43You are a hero.

42:45Congratulations.

42:47I'm the grandma in the family.

42:48Being here is one of the greatest experiences of my life.

42:49And being star baker today, it's just the icing on the cake.

42:52I'm so shocked.

42:55It absolutely is the most exciting thing that's ever happened to me.

42:57It's a dream come true.

42:58Next time.

42:59Please, please.

43:00It's pastry week.

43:01Chaos.

43:02What do I do?

43:03What do I do?

43:04What do I do?

43:05What do I do?

43:06What do I do?

43:07What do I do?

43:08And emotions are bugging.

43:09I'm so shocked.

43:10I'm so shocked.

43:12It absolutely is the most exciting thing that's ever happened to me.

43:15It's a dream come true.

43:16Next time.

43:17Please, please.

43:18It's pastry week.

43:19Chaos.

43:20What do I do?

43:21What do I do?

43:22And emotions are bugging.

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