- 17 giờ trước
The Great Canadian Baking Show - Season 9 Episode 5 -
Indulgence Week
Indulgence Week
Danh mục
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02:45Cô, ready to bake.
02:47Who doesn't like to indulge a little?
02:49I love it, honestly.
02:50It's my personality.
02:52Because it's indulgence week,
02:54we're expecting a lot of colors,
02:57a lot of flavors.
02:58We want to see flair.
03:00I attribute being a chubby kid
03:02to 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
03:16for myself.
03:17You know, my family will have a few bites
03:19if I let them.
03:20The perfect creamy cheesecake
03:21starts 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.
03:36I'll be adding it to my crust
03:38instead of salt.
03:40Exactly.
03:40Oh, that's amazing.
03:41Right?
03:41Jennifer's sugar-domed
03:44pink pineapple cheesecake
03:46will sit on her unique
03:47salted egg yolk crust.
03:49I love just adding things
03:50you don't really expect.
03:51It's a hack, for sure.
03:53In previous challenge,
03:54have we done any hacks
03:55that we are not aware of?
03:57Mmm, a magician
03:58never reviews their secrets.
04:00Excellent answer, Jennifer.
04:02Spreading my almond cookie
04:04nice and thin
04:04so I can bake it quickly.
04:06These are the bane
04:07of my existence here,
04:08so hopefully they're nice
04:09to me today.
04:10Macadamia nut d'acquoise.
04:12As indulgent as I could get.
04:17It's in the oven.
04:20I'm starting the cheesy cheesecake part.
04:23The bakers can use
04:25any cheese as the base.
04:27Cream cheese.
04:28And we mean any cheese.
04:31Blue cheese.
04:32It's polarizing,
04:33because you either love blue cheese
04:34or you hate it.
04:35Because I had my kids try this
04:36and they were like,
04:38ah, you know.
04:41Joe's risky blue cheese
04:43will be paired with flavors
04:45of ginger and rhubarb.
04:48I'm making a compote
04:49and I'm going to candy
04:50some rhubarb as well.
04:51I love rhubarb and cheesecake.
04:53The bakers add their own
04:54signature flavors
04:55to the cheesecakes.
04:57Ube, it's going to give it
04:58a nice purple color,
04:59a nice taste.
05:01Woo!
05:01My tonka bean
05:02smells like vanilla on steroids.
05:04This is a heavy hitter lineup.
05:05So we've got Amarina cherries
05:07and some really nice spicy chai.
05:11We're starting arm day early, huh?
05:14I'm curing some hascap berry
05:15that I grow at home.
05:17Ooh!
05:18And I'm proving to myself
05:20and Canada
05:20that I have no upper body strength.
05:24Dominic will muscle up
05:26a nut-crusted cheesecake
05:27marbled with hascap
05:29and sea buckthorn berries.
05:31All right, all right, all right.
05:34Very good.
05:36Ooh!
05:37While some flavors
05:38go directly in the cheesecake...
05:41All of that goodness.
05:43Others are added as layers.
05:45We're going to have
05:45a 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
05:54into the cheesecakes.
05:55This is the strawberry gelet
05:57that is going to be inside
05:59the cheesecake mousse.
06:00I hope it tastes
06:01absolutely indulgent.
06:03Something we all need
06:04every now and then.
06:05One hour left, bakers,
06:07but treat yourself
06:08to more time if you like.
06:09And!
06:10It's indulgence week, Alan.
06:11No, no,
06:12that's not how that works.
06:13I think we're moments away.
06:17Oh, I've got my cracks.
06:19I'm going to go in.
06:21145, that's perfect.
06:25That's a big disaster.
06:28My tart walls are collapsing.
06:30I'm going to try
06:31and weigh them down.
06:32Zoe, you think
06:32that would be good enough?
06:33Yeah, but then
06:34push this to the side.
06:36That should save you, honestly.
06:37Thanks, dude.
06:38Zoe to the rescue.
06:39You do the same
06:41for me, man.
06:43Ryan's tart shells
06:44will house his floral
06:45lemon curd
06:46and ube cheesecake.
06:49It's a no-bake cheesecake,
06:50so I hope the dry ice
06:52is on my side today.
06:54Most of the bakers
06:55are choosing
06:55to freeze their cheesecakes
06:57in dry ice
06:57instead of baking.
07:00I want it to get
07:01nice, clean layers,
07:02so I think that chilling it
07:03will give me that
07:04if I can execute it properly.
07:07Okay.
07:08Dry ice time.
07:12Can't say I've ever
07:12worked with dry ice.
07:14Hold on, I'm going to
07:14stick my head in there.
07:15It's nice and cold.
07:17We'll deal with that later.
07:19Fingers crossed that it sets.
07:21There's only two of us
07:21making baked cheesecakes.
07:24The trickiest part
07:24is not to let it over-bake,
07:26otherwise it's going
07:27to get too dense.
07:28It's my husband's favorite.
07:30He loves a baked cheesecake.
07:32Ah!
07:35Oh, my God.
07:36I can't believe me today.
07:38I forgot to put the gelatin
07:39in my mousse.
07:40Oh, my God.
07:42Margaret hopes to revive
07:44her strawberry tonka bean mousse
07:46with enough time to glaze.
07:49I forgot to put the gelatin.
07:50My mousse had to take
07:51them all back out again,
07:52so I'm going to try
07:53and catch up with that now.
07:54You've got this.
07:55Thank you very much.
08:0030!
08:01What was that?
08:02A mini-time check.
08:06I'm making decorations now.
08:08This is a tuile biscuit.
08:10Oh, boy.
08:11Everything's happening right now.
08:13Ah!
08:14Soldier down.
08:16The handle does not want to stay.
08:19Oh, your cherries are so cute.
08:21Thank you.
08:22I call them disco cherries.
08:24A little bit of sparkle.
08:27Zoe's marzipan disco cherries
08:29will sparkle atop her almond-crusted
08:32cherry chai cheesecake.
08:34I'm nervous to do this.
08:36I'm going to unwrap it,
08:38and hope that it's going to 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 jillet.
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.
09:04They kind of overflowed.
09:09So it just shows you
09:10how humbling the tent can be.
09:13Double star baker,
09:14and then this.
09:18Oh, okay.
09:19Safe.
09:20While most of the bakers
09:22celebrate getting their cheesecakes out,
09:24Oh, 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.
09:40I'm going to have to chill it on ice.
09:42I mean, I'm not happy with them,
09:43but 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.
09:54Ah!
09:54I'm in such a rush here.
09:58Graffitiing my cheesecakes.
10:00Make it look pretty.
10:03Let's see how skilled I am now.
10:05Bakers, you have two minutes left.
10:09Oh, boy.
10:10Ah!
10:12I just need to work really fast.
10:14Always tight for time.
10:16Okay, okay, okay, okay, okay.
10:17Got some lemon curd.
10:19Under pressure.
10:21This is very fried child.
10:23My God, what a mess.
10:25I need cubby back.
10:26Where's my surgeon brother at?
10:27I need the steady hands.
10:28I'm shaking.
10:32I can't even put these on right.
10:36Ten, nine, eight, seven, six, five, four, three, two, one.
10:46You're done, bakers!
10:48Great job on your mini cheesecake!
10:50Thanks for the assist.
10:52No problem.
10:54Good job.
10:54You did so well.
10:55You did so well.
10:56Oh, my God.
10:57The judges will now indulge in the baker's mini cheesecakes.
11:02It'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.
11:12They're marzipan.
11:13We were fooled.
11:15Woo!
11:15I just love the jiggle on this.
11:19It's so fun.
11:20Yeah.
11:20That cherry gelée, very tart, very clean flavors.
11:26The cheesecake on its own has a beautiful aromatic of Amarina cherries.
11:30The cherry is definitely standing forward of the chai.
11:34I think you could even amp that up.
11:35Cherry and chai, it's a match made in Chevin.
11:38Joe, that's the kind of dessert you will expect in high-end restaurants.
11:45Thank 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.
11:55That's bang on.
11:56That's very good.
11:57The blue cheese is not overpowering.
12:00It'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.
12:15Thank you.
12:17This is very elegant, beautiful pastel colors.
12:21Look at your tuile here.
12:23Like, this is stunning.
12:25Thank you.
12:26Beautiful work in the layering.
12:29I 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?
12:42If it was baked properly, it would have been magnificent.
12:44Tart issues today.
12:46Yeah.
12:49Oh, wow, Jennifer.
12:52That's stunning.
12:53It looks like a jewelry store presentation.
12:56Thank you.
12:57Look at your little collages on top.
12:59Oh, I love that trivia line.
13:03And I love that you chose a pink pineapple.
13:05It has a nice pop, I was thinking.
13:07It's good.
13:09I love the pineapple and that little bit of salted egg yolk.
13:14The cheesecake is just a perfect vessel to taste these other flavors.
13:20Thank you.
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.
13:30The cheesecake overflowed.
13:32So it's lost some of the height.
13:35That doesn't necessarily show on the plate.
13:37So well done there.
13:38Thank you.
13:40The baked, unfortunately, has that mealy texture.
13:43Yeah.
13:44You know?
13:44That 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.
13:55Margaret, what a recovery here.
14:01Incredible.
14:02Thank you.
14:03Cannot believe that mirror glaze.
14:06The impact is just massive.
14:09Yeah, I can see my face in there.
14:14You lull us in with this beautiful, well-made macadamia de croix,
14:18and then just pop us with the strawberry.
14:21The jelly is like the mother of a full tang.
14:23It'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!
14:34Oh my 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, but with the technical,
14:48it's going to be a whole different mindset.
14:53Bakers, please indulge us in this technical challenge,
15:00even though we know how you really feel about it.
15:02Before heading out, please give our bakers some advice.
15:06Walk a fine line.
15:08Oh, okay.
15:09Well, judges, walk a straight line out of here right now.
15:12Bye.
15:13Bye.
15:13Bye.
15:14Bye.
15:15Bakers, for your technical challenge today,
15:18you will be making the viral sensation Dubai Chocolate Cookies.
15:24Oh, man.
15:26This trend started off as a chocolate bar,
15:28but was later adapted into a cookie with a gooey filling.
15:31The filling, pistachio paste, tahini, and caddaifi dough,
15:35is 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.
15:43Get set.
15:43Bake.
15:46Oh, yeah.
15:47I'm very excited because I've seen them all over the place on social media.
15:51I think I have some semblance of what it should look like.
15:53Maybe.
15:55At least there's only four pages today.
15:59Bruno, I didn't have you pegged for somebody who follows social media trends.
16:03Well, if they were all looking this delicious, I wouldn't.
16:06You can see it's a rich chocolate cookie,
16:09but what's so special, it's what's inside.
16:11Look at that luscious filling.
16:14Homemade pistachio paste, tahini, and caddaifi.
16:17Caddaifi.
16:18That is so hard to make.
16:20I know.
16:20They have to make the dough, roll it super thin,
16:23and cut it into thin strips.
16:25And, of course, they have to fry it.
16:30The combination of the creaminess of the pistachio
16:34and the tahini together, and then this texture of the caddaifi.
16:38That crunch is so unique, but so tricky to make.
16:42And so worth it as a technical challenge.
16:49We're in Dubai.
16:50Oh, you love it.
16:51I miss Dubai.
16:52Yeah.
16:52I spent 14 years in the Middle East.
16:54Great.
16:55Have you seen this before?
16:56Absolutely not in the slightest.
16:57Nope.
16:59The cookie dough is a gong show.
17:01It's going to be fun to figure that one out.
17:03I've never seen a cookie recipe where you add cake flour and bread flour at the same time.
17:06With three types of chocolate, including a full bar.
17:11So much chocolate.
17:12So much everything.
17:14This cookie dough is 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.
17:29And they're going to be stuffed, so they're going to be even bigger yet.
17:31These are some Burj Khalifa-sized cookies.
17:33Decadent.
17:41I'm working on the kataifi dough for the filling of the cookies.
17:46A staple in Middle Eastern desserts, kataifi 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.
17:58So it says I have to knead for 10 minutes.
18:00I'll call out my dragon boat muscles to help me here.
18:02Every technical is an arm workout.
18:05I'm waiting for it to have a kind of a change in texture.
18:09Okay.
18:10There it is.
18:12Divide the dough into three equal portions.
18:15Okay.
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 going to be here for a while.
18:34Just keep rolling.
18:35I just wish I knew how thin is thin.
18:38It says that you should be able to see through it.
18:41It's you.
18:42I have good eyes.
18:45I can see through it.
18:48This makes me think of my mom making strudel, and she would stretch them like this big and 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, it'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 meant by walk a fine line.
19:10Oh, my God.
19:12We end up with just little shreds like this.
19:16Beautiful.
19:17Now what?
19:18Now 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, so 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 like, bro, what are you doing?
19:37I have questions.
19:39It's difficult to make them fry evenly.
19:44I think that's good enough.
19:46What are the other components that need to get done?
19:48We've got to make some pistachio paste with tahini and stuff the cookies that are in the fridge, bake them, decorate them.
19:55Great. You got time for that?
19:56Well, if we're going to see, we're going to find out.
19:57Alan, how would you concisely describe a pistachio?
20:03In a nutshell.
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.
20:17Oh, my God.
20:23Deliciousness.
20:24This is going inside the cookie with the kataifi 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 kataifi.
20:32Like, this is something you brag about.
20:34If it turns out.
20:36I'm going to fill these cookies here.
20:38If I invented this cookie, this is how I would fill it.
20:42I 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.
20:52I 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.
21:05Only 20 minutes left.
21:10Oof.
21:11Come on, man.
21:14Smelling like chocolate cookies.
21:16Will they be baked all the way?
21:17We'll see.
21:19The tops have to be dry and cracked, and they're not close.
21:24Oh, wow.
21:25They spread.
21:25It 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.
21:37Everyone's waiting.
21:38It's so painful because I know the last three minutes, it's going to be like...
21:44Ah!
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.
21:52Ah!
21:53This is crazy.
21:55I'm going for a Jackson Pollock modern art.
21:57We're splattering.
22:00Whoa!
22:02Why is my chocolate so liquidy?
22:04That's so sad.
22:07Okay.
22:08Oh, my God.
22:12Five, four, three, two, one.
22:17You're done, bakers.
22:19Hands 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 don't get you.
22:34Bakers, please bring your Dubai chocolate cookies
22:38up to the gingham altar
22:39and place them behind your photo.
22:41The judges are looking for the perfect blend
22:44of crunchy and creamy,
22:46unique to this viral cookie.
22:48Baker number one.
22:50They actually look fairly uniform,
22:51and we have a nice mound,
22:53but their chocolate was too thin,
22:55and it's spread over the cookie.
22:59Nice, crunchy feeling.
23:01Good pistachio paste.
23:03Mm-hmm.
23:03I think the ketiefi
23:04was cooked properly
23:06and well-handled.
23:08Moving to our second baker.
23:10We can see the nice green
23:12and white chocolate
23:13with the pistachios.
23:14But some had a nice little round top,
23:18other quite flat.
23:19Mm-hmm.
23:20Oh, it's quite soft.
23:22Definitely needs more baking time.
23:26Nice creaminess,
23:27but I'm looking for that crunch
23:28from the ketiefi.
23:30Moving to our third baker.
23:32Beautiful design.
23:34Beautiful little hump
23:35on the top of the cookie.
23:36Mm-hmm.
23:37It looks evenly baked,
23:39and we can see that nice,
23:40bright green layer of filling there.
23:45Nice pistachio flavor,
23:47some texture and crunch to it.
23:50The ketiefi is really on point.
23:52Yeah, very good representation here.
23:54Mm-hmm.
23:55Let's take a look at baker number four.
23:57There was a lot of control
23:58putting on some of the garnish,
24:00and then the green
24:01is a little bit more haphazard.
24:03And a lot of decoration
24:05on the board as well.
24:07Oh, oh.
24:08Mm-hmm.
24:08They're quite gooey.
24:11The cookie didn't bake properly.
24:14I think there was some challenge
24:15how the cookie dough was made.
24:17Maybe an ingredient is missing,
24:19but the ketiefi has a very nice crunch.
24:22To baker number five,
24:24they have a nice shape,
24:26but we don't see a defined hump
24:28on the top of the cookies.
24:29You can see here,
24:30it's underbaked in the middle,
24:31and they've spread the filling out
24:33through the whole cookie
24:35and pressed it down
24:36so you lose that mounding.
24:39Beautiful crunch.
24:41But we're not getting that creaminess.
24:43I think the pistachio paste
24:45needed to be more refined.
24:47And finally to our sixth baker,
24:50nice 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,
24:58lots of texture to it.
25:00Beautiful creaminess.
25:01Kataifi is very crunchy.
25:03It's a good cookie.
25:06Bruno and Kyla
25:07will now rank the Dubai cookies
25:09from bottom to top.
25:11In sixth place,
25:14whose is this?
25:17Zoe,
25:18there were issues making the dough
25:20and it needed more baking.
25:22In fifth place,
25:25Dominic,
25:26the dough was overworked
25:28and he needed more baking time.
25:31In fourth place,
25:32who's is this?
25:34Ryan,
25:35it was inconsistent filling
25:37and needed more baking.
25:39In third place,
25:42Jennifer,
25:43good flavors,
25:44needed more work on decoration.
25:47And in second place,
25:49who's is this?
25:55Margaret,
25:57it's a great cookie,
25:58just a little more consistency.
25:59And in first place,
26:02Jo.
26:03Good job, Jo.
26:06I'm so happy.
26:08I had to do it for Dubai.
26:09I'm really thrilled.
26:10This is the perfect one
26:12for me to win.
26:13I was dead last
26:14in that technical,
26:15but it's okay.
26:16I'm not going to let
26:17today's mistake
26:18dictate tomorrow's bake.
26:19So day one of indulgence week
26:31and there were already
26:32a few surprises.
26:33It was such a delicious day
26:35and I think Jo and Margaret
26:36and Jennifer
26:37all did really well.
26:38But our two-time star baker,
26:40Dominic,
26:41had some issues
26:42in both the signature
26:43and the technical.
26:45Yeah,
26:45and Zoe,
26:46she's usually so consistent,
26:47but she ended up last
26:49in the technical
26:50struggling with her dough.
26:51With a group this good,
26:53there really isn't
26:54a lot of room
26:55for mistakes.
27:00All right, bakers.
27:02What is more indulgent
27:03than a cake?
27:04Oh, I know.
27:05A cake wrapped
27:05inside another cake.
27:06Ah, the gift
27:07that keeps on giving.
27:08For your showstopper challenge,
27:10you will make
27:11a cake-wrapped cake.
27:12First, you bake a sponge
27:14imprinted with
27:14a beautiful design.
27:15Then you will take
27:16that sponge
27:17and wrap it around
27:18a layered cake
27:19of your making.
27:20But beware,
27:21any mistakes you make
27:22can show up
27:23as air bubbles
27:24or cracks.
27:25And we'll eat it anyways.
27:28Bakers,
27:28you have four hours
27:29and 15 minutes
27:30to make your cakes.
27:32On your marks,
27:32get set,
27:33bake!
27:35Showstopper!
27:38Whoa.
27:39Today we're making
27:40a cake-wrapped cake.
27:41Isn't that fun?
27:43Very indulgent,
27:44over-the-top.
27:45Asking the bakers
27:47to make one cake
27:48as a showstopper,
27:49it's already difficult.
27:50But asking them
27:51to create that
27:52wrapping cake
27:53brings their own
27:54set of problems.
27:55I'm super nervous.
27:57There's so many things
27:58that can happen
27:58to the cake wrap.
27:59Too thick
28:00and the exterior cake
28:01will likely crack
28:02too thin
28:03and we might not see
28:04that beautiful,
28:05detailed design
28:06coming through.
28:08I'm so scared!
28:09We want them
28:10to indulge
28:11our sense of curiosity
28:12and show us
28:13the unimaginable.
28:14I'm here to prove
28:15something,
28:16so let's bake!
28:18Turk flour.
28:20I'm putting in
28:20my baking soda.
28:21Not forgetting it
28:22this time.
28:23The bakers tackle
28:24their inside cake first.
28:26Okay.
28:27This is going to be
28:27another chiffon cake.
28:29I need to work fast
28:30and make sure I have
28:31enough time
28:31to get everything done.
28:32Packing a punch
28:33with flavor.
28:35I'm very zesty.
28:36Why, thank you.
28:37I've got a lime
28:38and coriander layer cake.
28:40I love this cake.
28:42Cherry, chocolate,
28:43almond, just decadent.
28:45I'm doing a Halloween theme,
28:46so I'm going with
28:47pumpkin cake.
28:48I'm putting lots
28:49of rose water in my cake,
28:50so it's smelling
28:51like roses.
28:53Margaret's fragrant
28:55rose water raspberry cake
28:56will be topped
28:57with meringue roses
28:58and enrobed
28:59in homemade marshmallow.
29:01The recipe
29:02of my mother-in-law's.
29:03There's seven kids,
29:04so if they whisk
29:05and pass the bowl
29:06on, the next one
29:07would whisk
29:07until they got it
29:08fluffy enough.
29:09So what's your tactic here?
29:10Are you going to pass it
29:11around the tent?
29:11Everyone has to do it
29:12happily.
29:16Ah, here we go.
29:18It's a little trick I do.
29:21All right.
29:23Good luck in there.
29:26I am starting
29:27my strawberry basil compote.
29:30Smells so good.
29:32Creams and fillings
29:33will add a unique twist
29:35to the layer cakes.
29:36Squash in a cake.
29:38My neighbor has
29:38a giant lychee tree,
29:40and I'm just like,
29:41don't tell him.
29:44Jennifer will pay homage
29:46to her culture
29:47with a Chinese porcelain design
29:49and flavors of lychee,
29:51osmanthus, and oolong.
29:53Smells so good.
29:54Smells like a bubble tea shop.
29:56Ooh, this is tea.
29:57What?
29:57Yes.
29:58Oolong?
29:58Yes.
29:58Yes.
29:59Oh my God, you're so good.
30:01I, maybe 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
30:12different elements
30:13for my cake.
30:14I'm just grateful
30:15they're all in the same place,
30:16and I'm not like,
30:17you know.
30:18Jo's Black Forest cake
30:20will pack a punch
30:21with flavors of chocolate,
30:23almond,
30:24and a special indulgence
30:25from her first job.
30:27We started working at the pub
30:28at the end of our lane
30:29washing dishes,
30:30and they had cherry brandy sauce,
30:33and we just loved it.
30:34We used to steal spoonfuls.
30:35As long as you got
30:36the dishes done.
30:39Oh, it smells so good.
30:40Just gonna check on the cakes.
30:47Yeah, we're good.
30:48Looks beautiful, Jen.
30:50Thank you.
30:50Look at that.
30:51Look at, look at, look at.
30:52Ah!
30:52Two hours left.
30:54You're more than halfway
30:55through the bake.
30:56Hey, we just did a time check
30:57wrapped in another time check.
31:00Twins!
31:01I'm on to making my wrap.
31:04The batter needs to be flexible
31:05so that we can bend it,
31:07and it doesn't crack.
31:08A lot of eggs
31:08is the way to do it.
31:10Egg whites, egg whites, egg whites.
31:13Oops.
31:15Did you have one single egg yolk
31:16on the ground?
31:18Yeah, casualty.
31:19I can tell you something.
31:22I'm not making an omelette tonight.
31:25Dominic will celebrate autumn
31:27with seasonal spices,
31:29flavors, and decorations
31:31on his unique rectangular cake.
31:34So how are you approaching the wrap?
31:35Because, I mean,
31:36if it's even slightly off,
31:37we'll have this big seam.
31:38I'm doing a lot of measuring.
31:39Okay.
31:40What do they say?
31:41Measure twice, cut once?
31:43Yeah, I measure more than twice.
31:46So this is my three colors
31:48for my pattern batter.
31:49The bakers get one shot
31:51to pipe their design.
31:53I'm shaking it,
31:53so it's making it a bit tricky.
31:55There's nowhere to hide imperfections.
31:58Boo.
32:00I'm freehunting my strawberry patch.
32:03Our cakes are going to look
32:04so cute together.
32:05I know.
32:06I love that we had a similar idea.
32:09So when we open our cake shop together,
32:11what would we call it?
32:13Zojo?
32:14Aw, too cute.
32:16This is my stencil.
32:17So they're pretty fine lines.
32:19I like to make my life difficult.
32:22Okay.
32:23Missing my garden,
32:24and so they're going to bring
32:25a little bit of it here.
32:27Are you big into Halloween?
32:28We are.
32:29We're doing family costumes
32:30this year for sure.
32:31Wait!
32:32What if you and your family
32:34are me, Alan,
32:35Kyla,
32:36and Bruno?
32:37You could for sure be a Bruno.
32:39Oh my goodness.
32:39I already got the kind of hair
32:40and the glasses.
32:41Fantastic.
32:44Bruno's,
32:44I mean,
32:45Ryan's Halloween-themed
32:47fig and pumpkin cake
32:48will have three
32:49spooky wrap cake patterns.
32:52I've got spiders.
32:54I've got a web.
32:55I just need my ghost friends
32:56to join the party.
32:58Time to pull, huh?
32:59I'm hoping
33:00that my pattern
33:01stays put.
33:04Not too many bubbles.
33:09Bake well, baby.
33:11Bake well.
33:15Decorating time.
33:17I brought my Glissa,
33:18the disco cherries,
33:19and Glissa we trust.
33:22Pumpkins,
33:23lots of decorations.
33:24Everything's happening
33:25right now.
33:26The buttercream
33:29is melting in my hands.
33:30These are going to be roses
33:31that go on the top
33:32of the cake.
33:34Ooh, look at that, eh?
33:35I'm being a little crazy today
33:37with macarons
33:38for 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.
33:46Macaron will accompany
33:47Zoe's bold flavors
33:49of strawberry,
33:50basil,
33:51and mascarpone
33:52wrapped in a fluffy
33:53vanilla sponge.
33:54I'm hoping
33:56to see my pattern
33:57the way I envisioned it.
33:58Unwrapping the wrap cake
34:00is risky business.
34:01Breathe, breathe.
34:02When that paper comes off,
34:04I'm dreading this part.
34:06It may take the pattern
34:08with 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
34:17to the paper a little bit.
34:19Cuties.
34:20Cutie patooties.
34:21Thank goodness.
34:25Oh, I was so scared
34:26about that.
34:28Wow, look at that.
34:35Sorry.
34:37It's assembly time.
34:39I'm building
34:40my inside cake first.
34:44I'm making a two-tier cake.
34:45A lot of work to do today.
34:46I got just a dam
34:48of buttercream
34:48to keep the fillings in.
34:50God, something smells so good.
34:54Yum.
34:56Be a good cake.
35:01We're getting there.
35:02My mom loves
35:03watching me do this.
35:04She just sits in the kitchen
35:05and just watch me
35:06do this part.
35:10Raspberry marshmallow.
35:11The most delicious glue.
35:12I'm, like, putting off
35:15putting the wrap cake on.
35:16I just gotta do it.
35:18This is rather fragile wrapping.
35:20You have to be very careful.
35:21We don't want to see
35:21any cracks.
35:22Oh, my God.
35:25It's so nerve-wracking.
35:27The moment of truth.
35:30I got elbows out.
35:34Huh.
35:34I got my measures wrong.
35:37Make it stick.
35:38Okay, okay, okay, okay, okay.
35:43I want the pick wrap cake
35:45to stay.
35:47Like that.
35:50Thank God.
35:52Bakers, you have
35:53two minutes left.
35:55Don't say that.
36:01Okay.
36:03This spider's only
36:04going to have four legs today
36:05because I don't have time.
36:06and I...
36:07Pedal to the metal.
36:13Let's go.
36:18My hands are shaking.
36:22Ten, nine, eight, seven, six,
36:28five, four, three, two, one.
36:32You're done, bakers.
36:33Hands off your cake-wrapped cakes.
36:35Great work!
36:36We did it.
36:37Perfect.
36:37We did it.
36:45Well, that's a wrap.
36:47Time to taste
36:48the bakers' cakes.
36:49Joe, please bring
36:50your showstopper
36:51up to the front.
36:56Oh, this is so delectable.
36:59It's just such a beautiful
37:00representation
37:01presentation of a black forest cake.
37:04And I love the design
37:05on your wrapping cake.
37:07It's impressive
37:07that you have no cracks
37:09because it's quite
37:09a substantial cake.
37:10Thank you.
37:12Amazing cherry
37:14and chocolate flavor
37:15goes so well.
37:16Such a classic.
37:17I love how you bring
37:18back memories
37:19of your youth.
37:20I feel like
37:20you could get me
37:21to wash a lot of dishes
37:22if you were serving
37:23this cherry brandy sauce.
37:27Jennifer,
37:28it looks like
37:29porcelain
37:30or fine bone china
37:31and the patterned cake.
37:33Beautiful piping,
37:34but it's a little compact.
37:36Mm-hmm.
37:36But look how impressive
37:38this flower is.
37:39Almost real.
37:40Yeah.
37:41Thank you.
37:44There is that
37:45clean taste
37:46of oolong tea.
37:47Slightly bitter,
37:48a bit nutty.
37:49I love the lychee.
37:51Really nice,
37:52light flavor.
37:53It's just checking
37:53off all the boxes.
37:54Thank you.
37:57Zoe,
37:58it looks like
37:59a drawing
37:59or a cartoon.
38:01The detail
38:02that you did
38:02in these strawberries
38:03is so good.
38:04I wish there was
38:05a little more.
38:06I think you could have
38:07expanded your design
38:08a little bit.
38:09And just be careful.
38:10We've got some
38:11little air bubbles,
38:12creating some
38:13little pockets.
38:14Mm-hmm.
38:15Okay.
38:16A mascarpone
38:21and strawberry jam.
38:23Marvelous combination.
38:25Tiny amount
38:25of tartness to it.
38:27Not too sweet.
38:28And one last
38:28little treat.
38:30Mm-hmm.
38:33Deliciously sweet,
38:35like just a beautiful
38:35little strawberry
38:37on top of the king.
38:41Ryan,
38:42if your house
38:43looks like this,
38:44I've been knocking
38:44on your door
38:45on a Halloween night
38:46for some treats.
38:47It's so fun.
38:50It's so indulgent.
38:51You've given us
38:52more than we've
38:54asked for here.
38:54Three different
38:55patterns of wrap.
38:57You're really
38:58using the theme
38:59to make the whole
39:00concept work
39:01and showcasing
39:03what you can do.
39:04Thank you.
39:05of pumpkin flavor.
39:06I really like the fig filling,
39:16but I think it could be
39:17amped up.
39:18Gotcha.
39:18Very nice wrap cake,
39:21very flexible,
39:22does not crack
39:23or break.
39:23Great job.
39:25Thank you.
39:25Dominique.
39:28Dominique, I love
39:28how that piles of leaves
39:31evokes a playful time.
39:33Very playful.
39:34I love this detail so much.
39:37As we look around,
39:38some of your patterns
39:39are very vibrant
39:41and some look like
39:42they've had a touch
39:43of frost.
39:44Mm-hmm.
39:45Because your wrap
39:46is square,
39:47there's so many seams
39:49that it becomes
39:50very apparent.
39:51Yeah.
39:52It has a beautiful aroma
39:53of autumn spices.
39:56Beautifully poached
39:57pears,
39:58nice flavor.
39:59The cake itself
40:00has a beautiful
40:01lightness to it.
40:02Yes.
40:02Really lovely flavor
40:03components
40:04and a gorgeous celebration
40:06of the autumn season.
40:10Margaret,
40:11it looks like
40:11a bouquet of rose
40:13in a beautiful vase.
40:15And the wrap,
40:16the fact that you were
40:17able to get this design
40:18by piping it,
40:20really incredible work.
40:22Thank you.
40:23It's just pillowy
40:24and soft.
40:25And what a great idea
40:26to make marshmallow
40:27as you're icing.
40:29I love that you use
40:31raspberry puree
40:32to make the marshmallow
40:33because it gives it
40:34a nice little tang.
40:36Beautiful cake.
40:37It's just like
40:38little kisses
40:39of rose water.
40:41Even the meringue
40:42are flavored.
40:43Marvelous job.
40:44Thank you.
40:48Well, you keep asking
40:50the bakers for more
40:51and they are
40:52giving you more.
40:54A very indulgent week
40:55with great bakes.
40:56But really,
40:57what it came down to
40:58is we see
40:59Joe and Margaret
41:00just stepping above
41:02the pack.
41:03Both of them
41:04have brought
41:04so much complexity,
41:06so much interest,
41:07and really indulged us
41:08on every level.
41:10So on the flip side,
41:11who is perhaps
41:12in danger this week?
41:14I think we're going
41:15to have to have
41:15a conversation
41:16about Dominic.
41:17And also about Zoe
41:18because she did finish
41:19last on a technical.
41:20Would it be too indulgent
41:22just to keep
41:22all the bakers?
41:23Unfortunately,
41:25yes.
41:30Bakers.
41:31This week,
41:32we overindulged
41:33and one person
41:35overdelivered.
41:37This week's
41:37star baker is...
41:39Margaret.
41:46Hey, hey.
41:50I was shocked.
41:52Wow.
41:53I was totally shocked.
41:54This only gets harder
41:56and harder
41:58as the weeks go on.
42:00The baker
42:01leaving the tent today
42:02is...
42:04Dominic.
42:12We'll miss you.
42:13Thank you.
42:14Thank you.
42:15I'm going to get a hug.
42:18Nothing compares to this
42:20in terms of proving
42:22things to myself.
42:23You did so good.
42:24Thank you.
42:25The lifelong friends
42:27that I've made,
42:28I'm going to miss them.
42:30Baking with them
42:31was a privilege.
42:32I thought you were
42:33going to win
42:34the whole thing.
42:34Wow.
42:35We all have bad weeks.
42:39Dominic deserves
42:40all of our tears.
42:41Really, truly.
42:42What a wonderful
42:43human being
42:44and what an
42:45incredible baker.
42:46Thank you.
42:48Good pleasure, man.
42:49Yeah, same here.
42:50It's quite the family
42:51that we've created.
42:54You are a hero.
42:55Thank you.
42:55Congratulations.
42:56Thank you.
42:57I'm the grandma
42:58in the family.
42:59Being here
43:00is one of the greatest
43:01experiences of my life.
43:02And being Star Baker today,
43:04it's just the icing on the cake.
43:06I'm so shocked.
43:07Thank you.
43:08It absolutely is
43:10the most exciting thing
43:11that's ever happened to me.
43:12It'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?
43:21And emotions are bubbling.
43:23On the outside,
43:24I'm easy breezy.
43:25And on the inside,
43:26I'm screaming.
43:27Who will rise above?
43:28You have some beautiful height.
43:30And who will crash and burn?
43:32Oh, no.
43:34Where's my other mitten?
43:35Let's strap in.
43:36Enjoy the show.
43:37I will strap in.
43:38I'll see you next time.
43:39Bye-bye.
43:40Bye-bye.
43:41Bye-bye.
43:41Bye-bye.
43:42Bye-bye.
43:42Bye-bye.
43:43Bye-bye.
43:43Bye-bye.
43:44Bye-bye.
43:44Bye-bye.
43:44Bye-bye.
43:45Bye-bye.
43:46Bye-bye.
43:46Bye-bye.
43:46Bye-bye.
43:47Bye-bye.
43:47Bye-bye.
43:47Bye-bye.
43:48Bye-bye.
43:48Bye-bye.
43:48Bye-bye.
43:48Bye-bye.
43:49Bye-bye.
43:50Bye-bye.
43:50Bye-bye.
43:51Bye-bye.
43:52Bye-bye.
43:52Bye-bye.
43:52Bye-bye.
43:53Bye-bye.
43:54Bye-bye.
43:54Bye-bye.
43:54Bye-bye.
43:55Bye-bye.
43:56Bye-bye.
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