- hace 8 horas
Suscríbete para más programas de TV
Categoría
😹
DiversiónTranscripción
00:00:00Word has spread of your extraordinary talents, and so, dear baker, you are hereby summoned to my exclusive Winter Lodge, where only the creme de la creme of cake sculptors, sugar artists, and chocolatiers shall gather.
00:00:17There are so many amazingly talented bakers and pastry chefs in this room.
00:00:23But this is no ordinary baking competition.
00:00:26Terrified, excited.
00:00:28I am petrified.
00:00:29Here, you hold the power to build your team.
00:00:34What?
00:00:35Lead your vision.
00:00:36Looks very good, guys.
00:00:37And forge your very own sweets empire.
00:00:42Cake, sugar, and chocolate.
00:00:43No other empire has all these skills.
00:00:46The right alliance shall elevate your empire to dazzling heights.
00:00:50Oh, wow.
00:00:51Working wheels.
00:00:53That's amazing.
00:00:54The wrong one?
00:00:55A most delicious recipe for ruin.
00:00:57Heads are going to roll.
00:01:00With every decadent bake.
00:01:02The bonbon was spectacular.
00:01:04Every chocolate flourish.
00:01:06Every delicate sugar showpiece.
00:01:08Oh, my God.
00:01:09Look at that.
00:01:10Your empire shall be tested.
00:01:14If you truly want to be best of the best, then you have to bring the best.
00:01:17So the question, dear baker, is not simply, can you bake?
00:01:22They don't call me the sugar daddy for nothing.
00:01:24The question is, can your empire survive?
00:01:27I want to win this so badly.
00:01:30Hallelujah.
00:01:30Welcome to Swede Empire.
00:01:33Signed, your most gracious and slightly naughty host, Lord Gingerton.
00:01:43Oh, my God.
00:01:45So nice.
00:01:46Hello, everyone.
00:01:48Happy holidays.
00:01:49Hi.
00:01:49Oh, my blooming gosh.
00:01:53This place is just freaking phenomenal.
00:01:57This is so cool.
00:01:58It's crazy.
00:01:59Walking into the Yuletide Lodge, it is amazing.
00:02:02You really feel like you are at a five-star ski resort with all the amenities.
00:02:07I know where I'm vacationing next year.
00:02:09It's beautiful.
00:02:11I have a nice fire that I would love to get cozy by, but, you know, I know we're here for
00:02:15a competition.
00:02:15Welcome to the Yuletide Lodge, bakers.
00:02:19Beautiful, isn't it?
00:02:20Yes.
00:02:21Anybody here look familiar?
00:02:24Yes.
00:02:25Very familiar.
00:02:26She might have kicked my butt on a previous show.
00:02:29Uh-oh.
00:02:31Seeing all the cake artists and sugar artists, chocolate artists that I have looked up to
00:02:37for years, I know that this is not going to be an easy, breezy competition.
00:02:42It is going to be very competitive.
00:02:43There are so many amazingly talented bakers and pastry chefs in this room.
00:02:50This is not going to be an easy win for me.
00:02:52I'm really going to have to put the work in.
00:02:54In order to win this competition, you'll need to be a part of the strongest team.
00:02:58Okay.
00:02:59Or what we're calling a sweet empire.
00:03:02Oh, my gosh.
00:03:03We'll start with 14 individuals.
00:03:06The judges will taste and critique your show pieces.
00:03:08The top six bakers will choose who they want on their team.
00:03:13Oh.
00:03:15Bakers not picked will be going home.
00:03:18Oh, no.
00:03:21So, the judges aren't sending anyone home.
00:03:24We're in charge of that.
00:03:25Woof.
00:03:26The pressure's on.
00:03:28Expectations are sky high.
00:03:29I'm super stoked for this challenge.
00:03:33I feel super confident in my abilities.
00:03:35I am ready to compete.
00:03:37The Yuletide Lodge will be your home away from home for the next few weeks.
00:03:41But there is no better feeling than actually being home for the holidays.
00:03:46That's great.
00:03:46So, your task, bring the lodge to life by creating a showpiece inspired by how you celebrate the holidays in your own homes.
00:03:54Judges will be looking for your creativity, craftsmanship, incredible flavors, and how well your piece showcases you as a baker.
00:04:04Empires have not yet been formed.
00:04:07So, prove to everyone that you've got what it takes to lead one.
00:04:12Not only do I have to impress the judges, I also have to pay attention to my fellow competitors.
00:04:17I have to see how they work.
00:04:18Am I doing well?
00:04:19Am I impressing them?
00:04:20Every little bit counts.
00:04:22You seven up front will go first.
00:04:25You seven in the back, you'll go next.
00:04:27All right.
00:04:28Okay.
00:04:28Now, this is your opportunity to see what you're up against.
00:04:32Oh, boy.
00:04:34This is where the strategy comes in, right?
00:04:36You know, in my head, I'm like, okay, I've got to see who can do cake, who can do sugar, who can do chocolate.
00:04:42Because I want somebody that has maybe some skill sets that I don't have.
00:04:46You have five hours.
00:04:48Your time starts now.
00:04:53All right, here we go.
00:04:56This is such a crazy competition.
00:04:59Hello.
00:05:00I'm back again.
00:05:01Go, go, go, go, go, go, go, go.
00:05:02You might have seen me from a few Food Network shows.
00:05:04Cake Wars, Halloween Wars.
00:05:06Holiday Wars, Dallas Cakes, the Food Network Challenge, and Wizards of Baking.
00:05:11In the kitchen, I am a bit of a joker, a leader, and I'm also a stubborn arse as well.
00:05:17How is she doing that so fast?
00:05:19One of the traditions that I used to absolutely love is watching one particular movie that features a little gremlin that I used to be terrified of.
00:05:28Scared poopless, but good times.
00:05:30It's time for me to start on my little monster.
00:05:33So for my showpiece, I'm going to create one of these little monsters from that movie coming out of a Christmas box.
00:05:40So to make my monster's face, I'm using modeling chocolate.
00:05:44It actually stays nice and soft and pliable for longer.
00:05:47Just going to go ahead and smooth this little thing out.
00:05:50What's your flavor?
00:05:51So I'm doing a Christmas spice cake with an eggnog buttercream because, I mean, it's Christmas.
00:05:57Wow.
00:05:57Nice.
00:05:58This is pretty challenging because of the time frame.
00:06:01I probably should go smaller, but this is the very first one.
00:06:04This might be my only chance to impress anyone.
00:06:07I'm going to get started, get some orange zest.
00:06:11Some of these people are younger than my children.
00:06:16As the youngest here, I definitely think there's a little extra pressure on me to prove myself, but I definitely think I got what it takes.
00:06:22I specialize in the pastry side of things.
00:06:25I am a pastry sous chef at work back at home, so I kind of do a little bit of a lot.
00:06:29You know, I've done cakes, I do small desserts, cookies, pies, pastries.
00:06:33I have a background in cake decorating.
00:06:35I do very highly detailed decorative work, and I'm here hoping for my first win.
00:06:41So I'm going to do this in a very unconventional way.
00:06:44Any professional cake decorators, look away.
00:06:47So for this first challenge, I'm going to be making a Christmas tree lambeth decorated cake with some cookie adornments for my tasting element.
00:06:55I'm really going to be focusing on some lambeth piping, which is very full layering of piping techniques on your cake.
00:07:01It's not just like a few borders on there.
00:07:02You want to fill the piece.
00:07:04Sitting here watching our competition work, I've never done that.
00:07:09This time around, the bakers are choosing who stays and goes.
00:07:13I've never seen anything like that in a competition before.
00:07:16That adds an entirely different level of pressure on us, because now we have to be cognizant of what we're doing to impress the judges, but also our fellow bakers.
00:07:25You can have a choice of going to the gym or being a cake decorator.
00:07:33This isn't my first rodeo.
00:07:35I'm the sugar daddy.
00:07:36They call me the king of cakes in Delaware.
00:07:38At 49 years of age, it would be awesome to knock off some of these young guys.
00:07:43I'm here to prove that old school still got it.
00:07:46We are flying right now.
00:07:48Me likey.
00:07:49I'm making a nutcracker because at my house at the holidays, there would be nutcrackers everywhere.
00:07:55We would have cookies.
00:07:57We would have milk always sitting there.
00:08:00I'm also making milk and cookies as my tasting element.
00:08:03I wanted it to be flavorful.
00:08:05I wanted it to be soothing.
00:08:06Hope this is going to come out.
00:08:08They are a risk, but baby, I'm going to do my thing.
00:08:11Dulce de leche is number one flavor for us in the family.
00:08:19Sounds very homey.
00:08:20I'm crazy determined, very focused, perfectionist.
00:08:24And I do a lot of stuff, but my best things are cakes in general.
00:08:28I've done so many cakes.
00:08:29I've been doing it over 20 years.
00:08:31Nothing you've never done before.
00:08:32For my tasting, the best thing that we always loved, it was a honey cake, which is called Medovic.
00:08:38But that would take 24 hours to set.
00:08:41So I'm making another version of very similar tasting, but it's a cookie version called An Ant's House.
00:08:48And it's Dulce de la Chiffa, the honey layers.
00:08:51I gotta cover the cake now.
00:08:53Make sure it's all set.
00:08:55I grew up in USSR, and we didn't have Christmas.
00:08:58The big thing was New Year.
00:09:00We would sit all night and watch that clock strikes 12 in getting your champagne.
00:09:04This was the best times ever.
00:09:06So this is what I'm deciding to make.
00:09:08That big, bulky Soviet TV, you know, the one that you have to bang, make sure it's working.
00:09:13And I wanted to do a clock on it with a strike of 12.
00:09:18And I have to do the sound.
00:09:19It would be wonderful.
00:09:20So I could make it look like I'm turning the sound on.
00:09:23I hope I can get it done.
00:09:25Corey, what flavors are you doing?
00:09:26I'm making brownies.
00:09:28Oh, yum!
00:09:28With peppermint.
00:09:30Peppermint patty or peppermint as in toothpaste.
00:09:32I like toothpaste.
00:09:33People would say I'm a little wacky.
00:09:37Oh, where did this come from?
00:09:39I sometimes have trouble reining it in.
00:09:42I could be a little over the top sometimes.
00:09:44I'm making Swiss meringue buttercream.
00:09:46Woo!
00:09:47Woo!
00:09:48What I'm making today is a Christmas Crystal Star tree topper cake.
00:09:54This is going to be quite a challenge because I'll be making something with geometric shapes,
00:09:58and that is something really hard to do, especially with cake.
00:10:03It's not the safest choice.
00:10:04I'm just going to go for it.
00:10:05And I hope the judges love it.
00:10:07Get the oils out before we start creaming it.
00:10:10Coming from Florida, got to use a little citrus, right?
00:10:13Okay.
00:10:13I feel like I sound too Southern.
00:10:15Especially when I go to L.A., man, I sound like I'm straight out the sticks.
00:10:19You may have seen me on a few other shows.
00:10:21I haven't won any yet.
00:10:23I've been sent home first.
00:10:25I've been sent home in the middle.
00:10:26I've made the finale.
00:10:29So, you know, we've been everywhere but the top.
00:10:31So, that's what we're shooting for.
00:10:33I'm from Florida, and we don't have snow and trees.
00:10:36Like, that's not how it goes there.
00:10:38And my father-in-law gifted me an alligator head.
00:10:40So, I'm going to make the alligator head.
00:10:42Just a little bit of pink in there is just for the look, right?
00:10:45For the tasting element, I'm going to stick with the Florida theme
00:10:47and do a three citrus pound cake,
00:10:50and then we're going to do a three citrus cream cheese icing.
00:10:53I think I've seen all of you on shows before.
00:10:56It's like we know each other, but we don't know each other.
00:10:59So, you guys went on a show before.
00:11:00It's always like that?
00:11:02Yeah, it's crazy.
00:11:03You've never been on a show before?
00:11:05No, no, that's my first one.
00:11:06They're working so fast, so clean.
00:11:08I love it.
00:11:09I've never been in any television competition before.
00:11:13This is my first one, so I'm super nervous,
00:11:16but I know what I can do, and I know I can do it well.
00:11:19I love the technique.
00:11:21She's mixing the chocolate so you can model it.
00:11:23So, it kind of melts it enough to be able to mold it?
00:11:26Exactly.
00:11:26Oh, that's really interesting.
00:11:29I can see there's another chocolatier, Renu,
00:11:32and I think she has the same skill than me.
00:11:34She's going to be a big competition for me.
00:11:37Hey, Renu, what are we working on over there?
00:11:39I'm doing the coconut cardamom ganache.
00:11:42Ah, so from the chocolate fields, right?
00:11:44Chocolate, yes.
00:11:45All right, I'll be watching.
00:11:46It's going to be good.
00:11:47Hi, my name is Renu, and I forget what I was supposed to say.
00:11:52Hi, my name is Renu, and I'm a high school teacher who does it all.
00:11:56I teach art, pottery, ceramics, chocolate, and cake decorating.
00:12:00The one thing that's always constant is music.
00:12:02You always hear it no matter where you go at Christmas.
00:12:04It was really one of those bonding times and memories.
00:12:06When I was a kid, music was really the focus of Christmas.
00:12:09So, for this first challenge, I'm making a chocolate sculpture.
00:12:12It is an abstracted Christmas tree that has a chocolate treble clef base clef,
00:12:17and at the bottom of the tree is a little bowl of Christmas gifts,
00:12:19which are cardamom coconut truffles.
00:12:22I really need to showcase my chocolate skills.
00:12:25I want the other bakers to see that.
00:12:28Bakers, there are three hours remaining.
00:12:31Time is of the essence.
00:12:34Oh, my gosh, people are already working on their stuff already.
00:12:37Oh, my gosh, I feel like I'm so slow.
00:12:39I'm carving the cake, and I'm smoothing out the facets with all this icing.
00:12:44This really is taking way more time than I thought it would.
00:12:47I think I'm falling a bit behind right now,
00:12:49but I'm just going to focus and keep going.
00:12:53Oh, yellow.
00:12:53I know this cake might not be coming as well as I want it to come,
00:12:56but I definitely know the things I'm good at,
00:12:58and one of them is color and fondant.
00:13:01I don't want to use airbrush or ice mold.
00:13:03Using colors in my creations are cute, very colorful.
00:13:06I'm putting a whole bunch of colors together,
00:13:08and I'm rolling them until it looks like it's airbrushed.
00:13:12I love using colors in a flat way.
00:13:14Elizabeth, look.
00:13:16Oh, that's so pretty.
00:13:17It's like a little mermaid rainbow.
00:13:18I love it.
00:13:19So I've got my eggnog buttercream.
00:13:22I'm going to make sure the layers are nice and even throughout.
00:13:25This competition is all about strategy.
00:13:29Not only do I have to impress the judges,
00:13:30I have to impress everyone else,
00:13:32but, you know, I'm a pretty decent cake artist.
00:13:35I don't know what it feels like to lead an empire yet,
00:13:38but being British, I'm sure, you know,
00:13:40I want to stick a flag in it because that's what we do.
00:13:43Heads are going to roll.
00:13:44With the time frame that we have,
00:13:46I can't do a full body, so I'm being smart.
00:13:49I'm going to put tissue paper in a round
00:13:52so you don't actually see his body,
00:13:53but it gives the illusion that he's a full-bodied little monster.
00:13:57I am intimidated right from the get-go by Elizabeth.
00:14:00I've seen her compete over and over again,
00:14:02and she just brings her A-game every single time.
00:14:06I'm excited about Elizabeth's cake, I'm not going to lie.
00:14:08But this competition is a little different.
00:14:10I could be on her team, she could be on my team.
00:14:11Who knows?
00:14:12However, I do know I have a skill set that she doesn't have.
00:14:15She might need me.
00:14:17Bakers, you have one hour.
00:14:19One hour remaining.
00:14:21No.
00:14:23Don't lose your cool, Corey.
00:14:24You got this, you got this, you got this.
00:14:26It's okay, I don't think it'll fall.
00:14:30Even though I'm really anxious, I still got to keep going.
00:14:33Just got to finish.
00:14:34If it falls, that will be bad.
00:14:42And Reynou's music notes.
00:14:44Reynou, that looks fantastic.
00:14:47What just happened?
00:14:48I heard screams, that's never good.
00:14:50Oh, no.
00:14:53That looks fantastic.
00:14:56Oh my god.
00:14:57My treble clef broke.
00:14:58Okay.
00:14:59Relax, people.
00:15:01I'm a teacher.
00:15:02I plan ahead.
00:15:03The backup plan is to use a second piece I made in case this happens.
00:15:08It'll be what it'll be.
00:15:09If this next one breaks, this is over.
00:15:11I don't have another backup.
00:15:12So, so I just have to really be careful.
00:15:17Okay.
00:15:18Oh, thank god.
00:15:21I really got to hustle, hustle, hustle.
00:15:25The seams are not coming together as much as I hope they would.
00:15:29So, I'm going to use some white fondant to cover the seams and maybe make it a bit cohesive.
00:15:35With the piece that Corey chose to do, it's not highlighting his talent.
00:15:40I think he took a risk and it backfired.
00:15:42The fondant is not looking as great as I thought it would.
00:15:45I'm just going to scrap it.
00:15:47All right, don't freak out.
00:15:4830 minutes remaining.
00:15:55Yo, there's probably about an hour's worth of work that I really want to put into this cake.
00:16:01And I got to decide what to cut, what to keep.
00:16:04I see Dana just working away.
00:16:06But time's almost up and it's not quite coming together very quickly.
00:16:11So, I am very worried he won't finish this thing up.
00:16:14We all would like another hour.
00:16:15That's not possible.
00:16:17We're now down to 30 minutes and I have an arm, but there's no puppet on the end.
00:16:22I still have to tweak things around the box itself.
00:16:25I'm going to need a Christmas miracle to help me with this one.
00:16:29Okay, now the pressure's on.
00:16:31I just got to get these buttercream popcorn on my tree.
00:16:34It's go time right now.
00:16:37I just hope that I have enough time to do everything that I wanted to do.
00:16:41I can't lose sight of this now.
00:16:43I've just got to get this finished.
00:16:45Time's almost up.
00:16:49You have one minute left, y'all.
00:16:54Three, two, one.
00:16:57Good job, everybody.
00:16:59Good job.
00:16:59All right.
00:17:01In comparison to all the other bakes in the room, I definitely think mine stands out in the fact that I went for something a little bit more elegant.
00:17:15Oh, dang it.
00:17:16I forgot to hide the support.
00:17:19Everyone did so well.
00:17:21I wish I chose something less challenging because at least it would have showcased more of my skills.
00:17:26I'm so nervous about this.
00:17:28Bakers, time to meet your judges.
00:17:31For our judges, we have an award-winning cake artist, queen of her own sweet empire, Yolanda Gamp.
00:17:42Oh, wow.
00:17:43Wow.
00:17:43Like cake sculpting goddess queen just walked into the building.
00:17:52100% fangirling.
00:17:54And master pastry chef and confectioner, Mr. Chocolate himself, Jacques Torres.
00:17:59Thank you.
00:18:00Oh, my God.
00:18:04I will be judged by one of the best craftsmen I know.
00:18:07I am petrified.
00:18:09We're looking to see how you've brought the holiday cheer from your home into the lodge.
00:18:14I can't wait to see what you guys are bringing to the table.
00:18:17We are judging you on creativity and craftsmanship.
00:18:21And your centerpiece will have to represent you as a baker.
00:18:26But remember, flavor is very important to me.
00:18:30Aaron, you're up first.
00:18:35Aaron, this is beautiful.
00:18:37I love all the techniques.
00:18:38I love all the different piping you've used.
00:18:40It's very colorful.
00:18:42I had a question about these popcorn.
00:18:44How did you make them?
00:18:45What are they made out of?
00:18:46So I did the technique where you use a star tip and you press down onto your parchment and then froze them.
00:18:52And I added some yellow petal dust to kind of bring the butter to it.
00:18:55And that's a nod to, like, the popcorn on a string that you'd normally put around the tree.
00:18:59Listen, enough talking here.
00:19:00We should eat the cake.
00:19:02I cannot wait here.
00:19:03So for my tasting today, I've made a Pfeffernoose cookie sandwich, which are the snowflakes.
00:19:08So it's a very spice-forward cookie.
00:19:09It's a little bit of a hard-to-crack cookie.
00:19:11And on the inside, there's a caramelized honey and whiskey buttercream.
00:19:16Okay.
00:19:18This is awesome.
00:19:19I like the cookies.
00:19:20I like the heat.
00:19:22It's not too much, but you can feel it.
00:19:24I like the spice.
00:19:25In a way, I'm a little bit disappointed.
00:19:28I see that big cake.
00:19:29And I was thinking cutting into it and maybe pull a slice and see something that really excites me.
00:19:35I don't say that the cookies are bad, but I think we leave something on the table here.
00:19:40Okay.
00:19:41Thank you so much, Aaron.
00:19:43All right, Nils.
00:19:44Right.
00:19:44Obviously, you might be able to guess I'm from Florida.
00:19:48So for the tasting element, I did a three citrus pound cake with a citrus cream cheese icing.
00:19:54I love your take.
00:19:55It tells a story.
00:19:56It tells us where you're from.
00:19:58I feel like his skin could use a little more texture.
00:20:01What I picture of an alligator is very rough, rugged.
00:20:04Well, go ahead.
00:20:05Slice into this, baby.
00:20:06All right.
00:20:06Here we go.
00:20:07This part off.
00:20:08And then for a little bit of extra Christmas magic, we've got some burnt sugar Christmas.
00:20:14I love the pretzels in here.
00:20:19I love the crunch.
00:20:20I love the cake.
00:20:21The citrus really comes true.
00:20:22I also love citrus, especially lemon in dessert.
00:20:26I always think, you know, after a heavy meal, like the holidays, citrus is just nice, light, bright.
00:20:33It's a punch.
00:20:33It brings you back to life.
00:20:34So I think it's a great choice.
00:20:36Thank you so much, Nils.
00:20:39Renu, you're up next.
00:20:43Is that chocolate?
00:20:44It sure is.
00:20:45Oh, my God.
00:20:47Wow.
00:20:48Are you a musician?
00:20:49I play instruments and I love music at the holidays.
00:20:52So I thought it was fitting to make an abstract Christmas tree.
00:20:55Are you nervous showcasing chocolate to Mr. Chocolate?
00:21:00Yeah.
00:21:02Ah, who knew that was going to happen?
00:21:04Yeah.
00:21:06I really love the craftsmanship.
00:21:09I love that you added texture to the star.
00:21:11It smells divine.
00:21:13It looks divine.
00:21:14Something with chocolate that's very important.
00:21:16We don't suppose to see the seams.
00:21:19So when you glue it, use a chocolate that's a little bit crystallized.
00:21:23Okay.
00:21:24But overall, it's very courageous.
00:21:26I know how much work that takes.
00:21:28Congratulations.
00:21:29Well, there's some cardamom coconut truffles in the little bowl under the tree.
00:21:35Help yourselves to those.
00:21:36The shell is not too thick, but we get the crunch.
00:21:40The flavor of the filling.
00:21:42I love coconuts.
00:21:44This is delicious.
00:21:45Oh, thank you.
00:21:45I love coconut and chocolate together.
00:21:48And the cardamom is the perfect addition.
00:21:50Please just let me know if you are for a higher, okay?
00:21:53Thank you.
00:21:54Did everyone else hear that?
00:21:57Because, whoa, that's crazy.
00:22:00Oh, oh, oh.
00:22:02Wow.
00:22:06I held my breath for you.
00:22:08I remember those TVs.
00:22:09We've got the bottom on the side.
00:22:11I am that old.
00:22:12Oh, my God.
00:22:14We won't tell.
00:22:16Oh, my God.
00:22:19Wow.
00:22:21It's a stroke of midnight?
00:22:22I'm going to disappear in a moment.
00:22:23That's very cool.
00:22:27That's very, very, very cool.
00:22:28There's so much to look at here in a good way.
00:22:32It's beautiful.
00:22:34You're really spot on with the mandarin oranges here.
00:22:36The color is beautiful.
00:22:38The texture is beautiful.
00:22:39The shape, they look a little bit overripe.
00:22:42So I'm thinking, wow, they're going to be very sweet.
00:22:44Yeah.
00:22:44Can we cut into it?
00:22:47So tell us about the inside.
00:22:48It's a version of a honey cake.
00:22:51It's like an anthill.
00:22:52It has a little poppy seed in it.
00:22:54It's representing the ends.
00:22:55It's kind of a cookie cake.
00:22:57I like moist cake.
00:22:59I find them more pleasant because it is a little bit dry.
00:23:02And you certainly taste it and you know it.
00:23:04This is, you say, a honey cake.
00:23:06Original honey cake is moist.
00:23:07This is like a replacement for the period of, yeah, because of time.
00:23:12Because time.
00:23:12Okay, I get it.
00:23:14Look, maybe a little bit of syrup will make it a little bit more pleasant to eat.
00:23:18Jacques critiques on the fact that, you know, cake was dry.
00:23:22I'm kind of mad at myself because I want it to be perfect.
00:23:25Elizabeth.
00:23:29Surprise.
00:23:29He's looking at me.
00:23:35It's very well done.
00:23:37I love the eyes.
00:23:38I love the texture of the nose, the face, the Christmas hat.
00:23:41It's a little bit spooky, but well not.
00:23:44And he brushes teeth every day.
00:23:45They are very white.
00:23:46Yes.
00:23:47Yes.
00:23:47I love his oven mitt.
00:23:50He looks terrorized.
00:23:51Yes.
00:23:52Okay, can we kill it now?
00:23:53Can we kill it?
00:23:54Yes, yes, absolutely.
00:23:55I did a Christmas spice cake.
00:23:58So it has a hand blend of all the different spices that make me think of Christmas.
00:24:02And then it's paired with classic eggnog buttercream.
00:24:05I think you'll love it.
00:24:07Flavor come true.
00:24:09They are delicious.
00:24:10It's definitely the holidays.
00:24:12The cake is light.
00:24:13The filling is not so light.
00:24:14Here it's a little bit more compact.
00:24:16Okay.
00:24:17I agree with Jacques.
00:24:18I am known for being picky about fillings.
00:24:20It does feel a little bit heavy and just slightly gritty,
00:24:23especially next to the delicious cake.
00:24:27I'm excited to see more of your work.
00:24:29This is very interesting.
00:24:30Thank you very much.
00:24:31I appreciate that.
00:24:35Corey.
00:24:39Corey, this is not easy.
00:24:42This is a difficult cake to make.
00:24:44You are telling me.
00:24:45Oh my God.
00:24:46Jacques, why is this so hard to execute?
00:24:48Because it's geometric shape.
00:24:50If you ever draw a star, you know how difficult it is to make it exact.
00:24:54But here you have to play with 3D.
00:24:57It's very difficult.
00:24:58You know, we can see all the seams.
00:25:01It's a difficult cake to make.
00:25:02This is the kind of cake that no matter how many times you draw it out
00:25:05and do the measurements and calculations,
00:25:07it never quite works out the same when you're actually making the cake.
00:25:12And this is because everything you do to the cake changes its dimensions.
00:25:16And then you just get to a place like the side here
00:25:18where you're not sure what to do
00:25:20because it didn't work out in a triangular shape.
00:25:24And so you've left it uncovered.
00:25:26I'm anxious to taste it.
00:25:28So let's see how it tastes.
00:25:29It's brownie with mint chocolate chips
00:25:31and with a peppermint Swiss meringue buttercream.
00:25:34The cake is delicious.
00:25:35Chocolate mint is one of my favorite flavor combos.
00:25:39So is mine.
00:25:39And I'm happy you didn't overdo it with the mint.
00:25:42Mint is dangerous.
00:25:43Can feel like toothpaste, but you know what?
00:25:45This is good.
00:25:46This is good.
00:25:47Thank you so much.
00:25:48Well done.
00:25:49Thank you.
00:25:50I definitely know this was not the safest choice,
00:25:53but I needed to challenge myself.
00:25:55And I just hope that someone picks me for their team.
00:25:59Last but not least, Dana.
00:26:01Doing my little squat exercises.
00:26:02Thanks for you strong, Dana.
00:26:05Wow.
00:26:05Dana, I know you were concerned about time.
00:26:08Were you able to get everything done?
00:26:09I'd say probably 80, 85%.
00:26:12There's probably some gold detailing
00:26:14that I really wanted to get on there.
00:26:17This is a very ambitious project.
00:26:20Yes.
00:26:20What you end up chopping off when you run out of time
00:26:23is the finer details that you want to add
00:26:25and can only be added at the end, such as the gold.
00:26:28Mm-hmm.
00:26:29So what are we eating?
00:26:30In this cake, the tasting element are a lemon and thyme cookie
00:26:34with a soothing chamomile milk for you guys.
00:26:37Oh.
00:26:38There you go.
00:26:39Yeah, you got a dip, right?
00:26:39I like the flavor of the cookie.
00:26:42I think it's unique.
00:26:43Paired with the chamomile milk,
00:26:45I think you're going to knock Santa's boots off.
00:26:48I love the milk.
00:26:49A little bit of rum will be even better.
00:26:51Yeah.
00:26:52But I love the milk.
00:26:52Congratulations.
00:26:53Thank you.
00:26:54Dana, thank you so much.
00:26:56Well done.
00:26:56Thank you.
00:26:57And congratulations to all of you on Group 1.
00:27:01Watching the judging,
00:27:03they are nitpicking a lot of little details,
00:27:06so I think it's giving me an advantage
00:27:08of what I'm going to do.
00:27:10Group 2, stiff competition.
00:27:12Yes.
00:27:13Absolutely.
00:27:14It's your time now.
00:27:15Not only do I have to impress these two amazing judges,
00:27:18I actually have to impress all of these fellow bakers.
00:27:22How am I going to do that?
00:27:23Let's freaking go.
00:27:24Your time starts now.
00:27:28Let's do this.
00:27:30Let's go!
00:27:33You ready?
00:27:34Let's do this.
00:27:35So the first challenge,
00:27:36we have to bring the lodge to life
00:27:38by creating something from home
00:27:40that makes us happy
00:27:41and make a tasting element
00:27:42that goes with this bake.
00:27:44This is definitely out of my comfort zone,
00:27:46but I know I can bring my flair to the competition.
00:27:50No one's got time for lids.
00:27:51So I'm just a little bit obsessed with Halloween.
00:27:54And horror and gore.
00:27:56So you might recognise me from a few Halloween shows,
00:28:00but I love Christmas.
00:28:01Most people put really nice Christmas bubbles on their trees.
00:28:04I put skulls.
00:28:06Holly, what cake are you making?
00:28:08I'm making a passion fruit lamington cake.
00:28:11Oh, nice.
00:28:12Yeah.
00:28:13Do you know what a lamington is?
00:28:13This is a lamington cake,
00:28:14but I've never made one.
00:28:16It's very Australian off me.
00:28:18I'm going all Australian
00:28:19because Christmas time in Australia,
00:28:21it's summer.
00:28:23So I want to go all those tropical flavours,
00:28:25so like pavlova,
00:28:27I'm going to have fresh strawberries,
00:28:29I'm going to have passion fruit.
00:28:30My inspiration is my son.
00:28:32Every Christmas we decide to make gingerbread houses
00:28:35and we put dinosaurs on them
00:28:37because we like to do things a little bit weird in our house.
00:28:40So I'm making a T-Rex cake
00:28:43with an ugliest sweater on
00:28:44and I'm going to have a head, a tail.
00:28:47If this structure isn't solid,
00:28:49my dinosaur is just going to be extinct.
00:28:54Measure that just with your heart.
00:28:56I do cakes for the Kansas City Chiefs,
00:28:59the Kansas City Royals,
00:29:01all kinds of amazing people
00:29:02that I get to do cakes for.
00:29:04And I pour in hot espresso,
00:29:06brings out all that chocolate flavour.
00:29:08In competitions,
00:29:09I have not had the best track record.
00:29:11I've come in second a couple times,
00:29:13but I'm ready for a big win.
00:29:16What are you making, Matt?
00:29:17I am making a giant beaver nutcracker.
00:29:21Seems crazy.
00:29:22Maybe not traditional to everyone else,
00:29:24but I have an eight-year-old
00:29:26and he loves beavers.
00:29:31He has an entire beaver suit that he wears.
00:29:34So that's something that would bring us joy
00:29:36and reminds me of my little boy.
00:29:38I'm going to start stacking my cake.
00:29:40So I'm going to make a dark chocolate fudge cake
00:29:42with a chocolate hazelnut buttercream
00:29:45and a candied praline hazelnut crunch for the inside.
00:29:50I'm the most worried about the build itself.
00:29:52This is a very ambitious cake for me to make
00:29:56on my own, very nerve-wracking.
00:29:59How are you feeling, Francois?
00:30:00It's going to be great.
00:30:01So this competition brings all the best
00:30:04and I'm the newcomer here,
00:30:06so a little nervous.
00:30:07I'm living in Florida,
00:30:08but I'm coming from Alsace and north of France
00:30:11and in the middle of the city,
00:30:12we always have a huge Christmas tree.
00:30:15And that is my inspiration.
00:30:16I'm making a huge Christmas tree with dark chocolate
00:30:20and then I'm going to spray it in green cocoa butter.
00:30:22I'm making a tasting element
00:30:23that's going to look like an ornament under the tree
00:30:26with inside the chocolate mousse cinnamon,
00:30:28blackberry, blackcurrant, and wine.
00:30:30That's all the flavors from my country.
00:30:34There we go.
00:30:35That way should be fine.
00:30:36You're getting started on your tasting?
00:30:37So this is going to be the shape for the Christmas tree.
00:30:42I'm pouring chocolate between two rulers
00:30:44to make sure that it's exactly the same size when I cut it.
00:30:49So for this, I'm using a very sharp knife
00:30:51so my cut is very, very thin.
00:30:53So I'm using the stencil and cut around
00:30:55to make sure that my tree is exactly the same on each side.
00:30:59Nice.
00:31:00Lou, what are you making?
00:31:03I'm making balls.
00:31:05Balls!
00:31:05My name is Lou and I'm a mortician.
00:31:09Well, I used to be.
00:31:10But now I bake.
00:31:11I'm actually making these ornament balls
00:31:13and you're able to smash them
00:31:15and then all these sprinkles fly around
00:31:17and it's just like a lot of fun
00:31:18and also you can eat them.
00:31:20Now we are going to put this in.
00:31:22My tasting element is a traditional red velvet cake
00:31:25with cream cheese
00:31:26because my daughter was born during the holidays
00:31:28and that's her favorite cake.
00:31:30Okay, beautiful.
00:31:32So what's your big plan?
00:31:32I'm going to make like a fake poinsettia plant
00:31:36for the holidays
00:31:37and a gift bag with like gift bowls.
00:31:40Nice.
00:31:41I just love making hyper-realistic cakes.
00:31:44Is it real?
00:31:45Is it fake?
00:31:45Is it cake?
00:31:46Like I love when people get completely confused.
00:31:48I've been on Halloween Wars.
00:31:50Unfortunately, I did not last for too long.
00:31:51I'm really here to prove that I can excel in my craft.
00:31:55You really don't want to underestimate me.
00:31:57So I'm going to do a hyper-realistic build.
00:31:59It's going to be a faux poinsettia plant
00:32:01with a gift bag and bowls spilling out
00:32:03and you will not be able to tell
00:32:05that these are not actually real bowls.
00:32:07I'm going to have a strawberry guava curd,
00:32:09a pretzel crunch,
00:32:10and vanilla malt buttercream.
00:32:11Oh.
00:32:12It already smells so good.
00:32:13Oh, that's a wrong paddle, actually.
00:32:16Let's just start that way.
00:32:18It's fine.
00:32:18Some people might describe me as a bitch,
00:32:21but I feel like I'm very transparent.
00:32:23There is no poker face here.
00:32:25You're going to know exactly how I'm feeling
00:32:26and probably what I'm thinking.
00:32:28This butter is very cold.
00:32:30I just know what it takes to win competitions.
00:32:32There's a reason I've won so many
00:32:34and that's because I'm definitely a fierce competitor.
00:32:38How you doing, Sarah?
00:32:39Babes, what you working on?
00:32:41I'm making a no-spread sugar cookie dough
00:32:44because I'm constructing my entire piece
00:32:48out of cookies,
00:32:49which is ridiculous
00:32:52because I'm a cake artist
00:32:53and I've never made cookies before,
00:32:55except for when I make it with my family.
00:32:58So I'm inspired by this German Christmas pyramid.
00:33:02It's the first decoration I pull out every year.
00:33:04It just reminds me of my childhood.
00:33:06I'm in the Christmas spirit.
00:33:07Can you tell?
00:33:08And for some very strange reason,
00:33:12I decide that it would be a good idea
00:33:13to build this out of sugar cookie,
00:33:15which I've never done before.
00:33:17Yeah.
00:33:18So I've got to get the dough
00:33:20like the perfect temperature to cut these.
00:33:22I'm going to put some orange peel
00:33:23in this cookie dough
00:33:25to kind of take inspiration
00:33:27from the chocolate oranges
00:33:29that would be my stocking
00:33:30every year at Christmas time.
00:33:32I do want this to have a surprise element
00:33:34because I just don't go small on anything
00:33:36and I want it to spin
00:33:38because that's what makes it magical.
00:33:40Definitely setting myself up for complications.
00:33:44Here we go.
00:33:45Fancy, Jonathan.
00:33:47Sugar work.
00:33:48I prefer cake work.
00:33:49However, sugar work has a special place in my heart.
00:33:53It's just a lost art
00:33:55and it's fun for me to bring it back.
00:33:57I'm great with cake.
00:33:58I also work with sugar.
00:34:00I can work with chocolate.
00:34:01I just do everything.
00:34:02I call myself the jackass of all trades.
00:34:05Jonathan, what are you making with that red?
00:34:07I am making a giant edible sugar wreath.
00:34:11My mom has all these wreaths
00:34:12that are the ornaments,
00:34:13so I figured I'd duplicate that
00:34:14since she always decorates for Christmas.
00:34:16This is an all-star cast
00:34:18and the level of talent is just insane.
00:34:21I really have to bring my A-game
00:34:23because I know everyone here
00:34:24and they are not messing around.
00:34:26I am creating an isomalt showpiece.
00:34:29Isomalt is a sugar substitute
00:34:30and it's way better
00:34:31than just cooking regular sugar.
00:34:33Basically, this whole entire piece
00:34:34is a bunch of blown sugar ornaments.
00:34:36It's almost like glassblowing.
00:34:38So it literally is at the mercy of the heat
00:34:39and you have to cool it down to get that shape.
00:34:42That's why I take a risk.
00:34:44It's going to look awesome.
00:34:45It's going to really wow him
00:34:46because I feel like everyone's going to do cake.
00:34:48I'm going to stand out
00:34:48because I know no one else is doing isomalt.
00:34:51What are you making to go with the sculpture?
00:34:52What's the tasting going to be?
00:34:53Oh, my tasting is a baklava cheesecake
00:34:55kind of taking my Middle Eastern roots.
00:34:58Make extra, make extra.
00:34:59I got you, I got you.
00:35:01She's molding already.
00:35:03Look at that girl.
00:35:04She's a monster.
00:35:05Yeah.
00:35:05She's fast.
00:35:06A dinosaur or something?
00:35:07Rawr!
00:35:08Dinosaur!
00:35:10Center stage, of course, is Holly.
00:35:13Coming from one sculptor to another,
00:35:15it's intimidating.
00:35:16She does phenomenal work.
00:35:18She's going to be a hard one to beat.
00:35:21Bakers, there are three hours remaining.
00:35:23You have three hours.
00:35:25Francois, how are you doing?
00:35:26I'm doing amazing, Jonathan.
00:35:27Are you doing amazing, actually?
00:35:29Hey, it's your first challenge.
00:35:30You got this?
00:35:31Oh, yeah.
00:35:32Francois is the only competitor
00:35:34that has not competed on a TV show.
00:35:36No one really knows him,
00:35:37and I feel like he's hiding from us
00:35:39and not telling us his true strengths.
00:35:41I've got my eye on you, Francois.
00:35:44What you doing?
00:35:45You want some snacks?
00:35:47Get that.
00:35:47Don't do that.
00:35:48Don't do that.
00:35:50Nobody does that.
00:35:51I like the crunch.
00:35:56That's a run.
00:35:59That's pretty good stuff.
00:36:00I love cookies.
00:36:03Hey, I'm missing a cookie.
00:36:07And it's not there.
00:36:10Hey, I'm missing a cookie.
00:36:12That sucks.
00:36:16The cookie's missing,
00:36:17and I can't fabricate another cookie.
00:36:19I don't have time to bake another cookie.
00:36:21It's fine.
00:36:22I'm going to cover it in fondant.
00:36:23There's nothing I can do.
00:36:24I mean, it is what it is at this point.
00:36:25So that is a white chocolate fruillotine
00:36:27and pistachio walnut salted crust.
00:36:31It wasn't me.
00:36:34Jonathan, what culture did you say you were from again?
00:36:36My family's from the Middle East, Iraq.
00:36:38Aaron brings me a sample of Jonathan's tasting element,
00:36:42and it is delicious.
00:36:44This is Middle East crack, bro.
00:36:45Oh, thank you.
00:36:46I don't mess with cookies ever.
00:36:48I'm feeling completely defeated.
00:36:50I'm a cake artist, and I'm a really good one,
00:36:53and I'm trying to stack a house of cards out of cookies.
00:36:57Why am I trying cookies on the first round?
00:37:00I feel like a complete idiot.
00:37:02Dumb.
00:37:03I am so dumb.
00:37:04Two hours, everyone.
00:37:05Two hours left.
00:37:06These are super fragile,
00:37:10and they break super easily.
00:37:12So if I make any sudden movements,
00:37:14I could break all of these.
00:37:16And I don't want to do that.
00:37:20Look at Francois.
00:37:21What is that red thing you're making?
00:37:23The red stuff is a glaze.
00:37:25It's a mirror glaze.
00:37:26So I make a gingerbread cookie
00:37:28to put under my tasting element
00:37:30something soft, something crunchy,
00:37:31and something you can chew on
00:37:32because I wanted to add a little more difficulties
00:37:35on my tasting elements, of course.
00:37:37So this is going to be the decoration
00:37:39of my big Christmas tree.
00:37:41All right.
00:37:42My cake is stacked on the armature,
00:37:45and I have a solid wooden block
00:37:48to hold the head of the beaver,
00:37:50and it needs to be, like,
00:37:52an inch, inch and a half smaller.
00:37:55I cannot cut a piece of wood.
00:37:57I just can't.
00:37:58I'm going to take this off,
00:37:59and I'm going to cover it
00:38:01on top of this board.
00:38:02It's not how I wanted it to be.
00:38:04Girl, this is not going to work.
00:38:06I need to think.
00:38:07I need to think.
00:38:08I need to think.
00:38:09This elimination is scaring me
00:38:10because I would not want to be
00:38:12in sixth place
00:38:12because you have to eliminate.
00:38:14Besides who goes home, right?
00:38:15Yeah.
00:38:16That sixth winner is responsible
00:38:17for picking the last person
00:38:19that's staying.
00:38:20So you're responsible
00:38:20for two people going home.
00:38:22I don't want that responsibility.
00:38:23It's a lot of power I don't want.
00:38:25The judges are going to pick
00:38:26the top six,
00:38:27and then the top six
00:38:29are going to pick their other teammate.
00:38:31At that point,
00:38:31there's going to be two left out.
00:38:33So the sixth person's
00:38:34got to send them home.
00:38:35They're the executioner
00:38:36in this competition,
00:38:37which I think is genius and cruel
00:38:39all at the same time.
00:38:41Bakers, you have one hour.
00:38:43Whoa!
00:38:44Hi-ya!
00:38:45Holly, how are you doing?
00:38:46I'm boiling in this sweater,
00:38:48and I'm annoyed at myself.
00:38:49Well, your T-Rex
00:38:50looks freaking awesome.
00:38:52You guys might think it's awesome.
00:38:53I see it,
00:38:54and all I see is crap,
00:38:55and that's my problem.
00:38:56I'm the biggest perfectionist.
00:38:57So to make my dinosaur skin,
00:38:59I'm going to use a cutlery mat.
00:39:02Now, it's just something
00:39:02that I had lying around my house
00:39:04one day,
00:39:04and I just gave it a try,
00:39:05and it looks like,
00:39:07well, what I would think
00:39:08dinosaur skin looks like.
00:39:10So I'm really hoping
00:39:11that the judges pick up on that
00:39:12and see that detailing.
00:39:15All right, here we go, Francois.
00:39:17Is he putting it together?
00:39:18He's starting to build.
00:39:18It's the benefit of chocolate.
00:39:20Two poles.
00:39:20Oh, look at that.
00:39:21Oh, my God.
00:39:22That's courageous.
00:39:24Yeah, that's hardcore.
00:39:25He's taking that on.
00:39:26He knows what he's doing.
00:39:27Francois seems like a dark horse to me.
00:39:29He's a quiet guy.
00:39:30He doesn't say much,
00:39:31but I think he has skills.
00:39:33I'm watching you, Francois.
00:39:34Bakers, you have 30 minutes.
00:39:36Let's freaking go.
00:39:37Why didn't someone stop me
00:39:39when I said this was my idea?
00:39:41me.
00:39:41I haven't even started painting yet.
00:39:44This is literally
00:39:45going to be down to the wire.
00:39:46Come on.
00:39:48Why?
00:39:49I am definitely
00:39:49starting to get nervous.
00:39:51It's okay, Luke.
00:39:51You got this.
00:39:53You're your best.
00:39:53Just looking at my competitors,
00:39:55I mean,
00:39:56blown sugar,
00:39:57tempered chocolate,
00:39:58they're huge builds.
00:39:59I mean,
00:40:00yeah,
00:40:00I am definitely getting nervous.
00:40:01Oh, my God.
00:40:02I think I don't taste
00:40:04the orange at all.
00:40:05Bakers,
00:40:06you have 10 minutes.
00:40:0710 minutes,
00:40:0710 minutes,
00:40:0810 minutes.
00:40:09This is the most
00:40:11stressful situation
00:40:13in all of my competitions
00:40:14that I've done.
00:40:15This is taking the cake right now.
00:40:16This is terrible.
00:40:17I'm just hoping
00:40:18this thing doesn't fall apart.
00:40:22I'm having a lot of trouble
00:40:23fixing all the ornaments.
00:40:25Cocoa butter
00:40:26doesn't have time to crystallize
00:40:27and the ornaments
00:40:28are falling out.
00:40:30I'm running out of time
00:40:31and I'm trying to work
00:40:31as fast as I can.
00:40:34Ow!
00:40:34Bakers,
00:40:35you have five minutes remaining.
00:40:37Leave it to me
00:40:38to wait for the tasting element
00:40:39at the last thing.
00:40:40Time is ticking
00:40:40and I'm really starting
00:40:41to feel the pressure.
00:40:42I'm waiting to the last minute
00:40:43to put my tasting element
00:40:44on my showpiece
00:40:45because I don't want
00:40:45the heat from the sugar
00:40:46to melt my dessert.
00:40:47If I don't destroy this wreath
00:40:49hanging it up,
00:40:50I feel like I have a great shot
00:40:51at being in the top six.
00:40:52But one small mess up slip,
00:40:55I can destroy this.
00:40:56I've already broken some.
00:40:57I don't have any extras.
00:40:58I need every single ornament
00:40:59on this to make it
00:41:00really look full.
00:41:01I just have so many details
00:41:03that I want to add.
00:41:05We're down to minutes
00:41:06and I think I could probably
00:41:08work on this cake
00:41:09for a whole nother day.
00:41:10I'm a little anxious
00:41:11for Kami because she's
00:41:12doing a big cake
00:41:12and she's got a lot
00:41:13of details to finish.
00:41:14Yeah, yeah.
00:41:15It's not hyper-detailing.
00:41:17One minute, everyone.
00:41:19Let's go.
00:41:20Ooh!
00:41:20Five, four, three, two, one.
00:41:26Time's up.
00:41:27Hands up, bakers.
00:41:29I really think I need to go back
00:41:31there and cry.
00:41:31Stick a fork in me.
00:41:33I'm done.
00:41:34Not sure what I was thinking.
00:41:35That was traumatizing.
00:41:36All right, group two.
00:41:45I hope you're ready
00:41:46to impress the judges.
00:41:48To start,
00:41:49Kami, you're up first.
00:41:50That is the cutest thing
00:41:55in the world.
00:41:56In the time constraints,
00:41:58this is very ambitious.
00:41:59So, you know,
00:42:00congratulations to even finish it.
00:42:02But I never taste a beaver.
00:42:05I don't know.
00:42:08Does Jacques not know?
00:42:11I'm from another country,
00:42:13okay, please, you know?
00:42:14Okay, so how should I phrase that?
00:42:16I would not say that.
00:42:17It's an ambitious bake,
00:42:22an ambitious build.
00:42:23I do notice a bit of a ridge
00:42:26in her neck, in her face.
00:42:28It's a pretty rigid,
00:42:30like, wood structure
00:42:31that I couldn't really go get recut.
00:42:33So I kind of just had to go
00:42:35with what I had.
00:42:36I think if you had
00:42:37a little more time,
00:42:38you could have covered
00:42:39some of the undercarriage
00:42:41of the beaver, shall we say?
00:42:43Adding a little ruffle here.
00:42:44Just some sort of detail
00:42:46to camouflage
00:42:47what you couldn't change.
00:42:49Sure.
00:42:49Let's try it out.
00:42:50Are you ready?
00:42:50Yeah.
00:42:51Okay.
00:42:51So the whole torso
00:42:52is a chocolate fudge cake
00:42:55with chocolate hazelnut buttercream.
00:42:58It's delicious.
00:42:59Dense cake is the best choice
00:43:01when you're building
00:43:02a cake of this nature.
00:43:04I love the crunchiness.
00:43:06It's really nice.
00:43:07I love nuts,
00:43:07so this is really good.
00:43:09Of course, I love chocolate,
00:43:10so chocolate cake is delicious.
00:43:13Good cake.
00:43:13Thank you.
00:43:14Amazing job, Cammie.
00:43:15Thank you so much.
00:43:16Up next, Lou.
00:43:18Wow.
00:43:20Okay.
00:43:20All right.
00:43:22I love the fact
00:43:23that there's an assortment.
00:43:25So you have the more
00:43:26sort of Baroque piping,
00:43:28and then you have the drizzle,
00:43:30and then just the simple
00:43:31luster dust.
00:43:32And you are good
00:43:33with a cornet.
00:43:34I mean, this is pretty well done.
00:43:36You know,
00:43:36all the decoration is beautiful.
00:43:38Different and beautiful.
00:43:39Congratulations.
00:43:40May we start bashing?
00:43:42Yes.
00:43:42Just give it a good whack.
00:43:43Give it a good whack.
00:43:44Yes.
00:43:44I've been told
00:43:45I can break balls.
00:43:46Yes.
00:43:47This is the time for it.
00:43:49Yes, absolutely.
00:43:50Don't hold back.
00:43:51Wait, should I pull?
00:43:52Oh!
00:43:56I want a cake one.
00:43:58I'm a gentle Frenchie, okay?
00:44:00Yes.
00:44:00All right.
00:44:01Woo!
00:44:02Who's going to clean the floor?
00:44:03I love the surprise.
00:44:07I love that you put those...
00:44:09How do you call that?
00:44:10I'm sorry.
00:44:10Sprinkles.
00:44:11Sprinkles!
00:44:12I love the sprinkles.
00:44:14The cake is right on.
00:44:16It's really good.
00:44:17The flavor comes true.
00:44:18I just love how creative this is, Lou.
00:44:20It's really fun,
00:44:22entertaining,
00:44:22and I mean,
00:44:23that's a big part of the holidays.
00:44:25Lou, well done.
00:44:26Thank you very much.
00:44:28Yaya.
00:44:28I love how colorful this is.
00:44:33Thank you.
00:44:33And as soon as I saw the bows in the bag,
00:44:35I got it.
00:44:36This is not sugar.
00:44:37This is not chocolate.
00:44:38What is it?
00:44:39It's wafer paper.
00:44:40Wafer paper.
00:44:41It's great.
00:44:42It's kind of like baking origami.
00:44:45The bows are spectacular.
00:44:47Thank you.
00:44:48I do wish the poinsettia really stood out.
00:44:51I want to know what the focal point is,
00:44:54especially because you do have so much color going on.
00:44:56What is the flavor of cake?
00:44:58I made a salted pretzel cake
00:45:00with a strawberry guava curd
00:45:02because guava is my mother's favorite fruit.
00:45:04There's a pretzel crunch
00:45:06and a vanilla malt buttercream.
00:45:08It's a very unique flavor combination.
00:45:11I would have liked more guava.
00:45:13It's just such a delicious fruit,
00:45:14and I think it does so well in a dessert,
00:45:17especially since there is a salty flavor.
00:45:20Definitely.
00:45:20I agree with you.
00:45:21I love the guava,
00:45:22and I would love to feel it a little bit better.
00:45:24Okay.
00:45:25And maybe dissolve a little bit of guava
00:45:27with a little bit of syrup
00:45:28and just put that over the cake
00:45:31so the cake will drink that.
00:45:32Yeah.
00:45:32And now we will have something very moist
00:45:34and full of flavor.
00:45:36Okay.
00:45:36Thank you so much, Yaya.
00:45:37I appreciate it.
00:45:38Thank you.
00:45:38Thank you.
00:45:39Yay.
00:45:39Jonathan, please bring us your piece.
00:45:42Don't sneeze.
00:45:43Wow.
00:45:46Wow.
00:45:47All blowing sugar.
00:45:49All blown sugar.
00:45:50It's beautiful.
00:45:51Thank you.
00:45:51The colors are beautiful.
00:45:53I love that you use a brush
00:45:55to do different decoration to them.
00:45:57I think it's a nice mix,
00:45:58considering it's just really one medium.
00:46:01Thank you.
00:46:01So these are the holly berries for the wreath,
00:46:04and this is an ode to my Middle Eastern culture,
00:46:06so it's a lot of my Middle Eastern flavors.
00:46:08It's rich, yet it's light in texture,
00:46:11which makes it such a nice dessert for the holidays.
00:46:13And it's just a great flavor profile.
00:46:15The base is absolutely delicious.
00:46:18Thank you.
00:46:19You get that little, little chocolate surround,
00:46:22a little crispiness,
00:46:23and then the flavor inside.
00:46:24It's delicious.
00:46:25Very well done.
00:46:26Jonathan, thank you so much.
00:46:27Thank you.
00:46:28Congratulations.
00:46:29Thank you.
00:46:29Thank you so much.
00:46:31Sarah.
00:46:31Okay.
00:46:32Wow, what a construction.
00:46:34All right.
00:46:35So dumb.
00:46:36Oh, my God.
00:46:38Look at that.
00:46:40What?
00:46:41Wow.
00:46:41Remote control cake.
00:46:44Can you sing?
00:46:45I do the singing.
00:46:48I love the imprints into the dough.
00:46:51It brings up another dimension.
00:46:53It's nice.
00:46:53Thank you.
00:46:54I like that you used sugar cookies.
00:46:56I mean, we're all so used to seeing gingerbread.
00:46:58Nothing against gingerbread.
00:46:59Right.
00:46:59But this brings a lighter color,
00:47:01an opportunity for us to see the embossing
00:47:03that you did in the dough prior to baking.
00:47:06What did you use for gluing everything together?
00:47:09Is that ice malt?
00:47:10No, I used just chocolate.
00:47:12So what are we eating?
00:47:13Very basic sugar cookie from the stars.
00:47:16It has an orange hint,
00:47:18like a scent of orange in it, orange peel.
00:47:22It's a good cookie.
00:47:23Does the whole thing taste like this?
00:47:24The whole thing is built out of that.
00:47:26Yeah, the whole thing is built with that exact cookie.
00:47:28It's amazing.
00:47:29It will be a little bit more elegant.
00:47:31Right.
00:47:32If the tree will be a little bit taller.
00:47:34Yes.
00:47:34I would have liked to see a little more color.
00:47:37I'm glad that the base has color,
00:47:39the candles and obviously the tree.
00:47:41But perhaps the floor inside,
00:47:44just something,
00:47:45especially because it's spinning
00:47:46and I think that would really make the figures
00:47:48jump out at us a little more.
00:47:49Thank you.
00:47:50Thank you so much.
00:47:51Thank you, Sarah.
00:47:52I'm actually pleasantly surprised
00:47:54that they seemed impressed.
00:47:56I feel like I have this very jakey-built pyramid of cookies.
00:48:00So I'm just, I'm completely shocked.
00:48:01All right, it's time for Jurassic Bake.
00:48:04Holly, you're up.
00:48:06Oh my God.
00:48:07I mean, the face is spot on.
00:48:12The yellow eyes looking at you,
00:48:14the teeth, the tongue, the inside of the mouth.
00:48:16And I love that you didn't put all the teeth straight,
00:48:19but they actually, they look real.
00:48:21It's great.
00:48:22Holly, she's spectacular.
00:48:25She looks mighty pissed off that it's Christmas.
00:48:27It's the sweater.
00:48:28It's the sweater.
00:48:29Sleeves are too long.
00:48:30You know, and she's embarrassed by it.
00:48:32I never see a dinosaur with an ugly sweater.
00:48:35I mean, look, this is pretty special.
00:48:37I can't get over the texture.
00:48:39It's amazing.
00:48:41And I mean, from head to tail.
00:48:42So how did you do the texture?
00:48:44You know how you have cutlery drawers
00:48:46and they have those non-slip mats?
00:48:47Yeah, I literally grabbed a non-slip mat.
00:48:50And you just pressed them?
00:48:51Pressed it into it, yeah.
00:48:52You know, great use of equipment.
00:48:54It's great.
00:48:55So what's the cake made of?
00:48:57So the cake is...
00:48:58Passion fruit lamington cake.
00:49:00Passion fruit, nice.
00:49:01Yeah.
00:49:02The flavor of the passion fruit,
00:49:04the strawberry,
00:49:06a little bit of coconut,
00:49:07it's delicious.
00:49:07Everything goes well together.
00:49:10If this is your first build,
00:49:12I'm excited to see what happens next.
00:49:14Thank you so much, Holly.
00:49:15Thanks, guys.
00:49:16Thank you, Holly.
00:49:16Thank you.
00:49:18I feel like Holly is probably
00:49:20my hardest competition
00:49:22and I know she can do some damn good stuff.
00:49:24Look out, world.
00:49:25Holly is the one to beat.
00:49:27Francois, you're up next.
00:49:30Oh, this is...
00:49:31You look like a lumberjack.
00:49:33Francois.
00:49:34Francois, that's impressive.
00:49:35Wow.
00:49:37How did you make your presentation?
00:49:39I poured a chocolate between two rulers
00:49:42and then when it was set,
00:49:44I cut it with a very thin knife.
00:49:47The ornaments are just chocolate mold.
00:49:50The green is cocoa butter
00:49:51and the little ornament that you have over there
00:49:54that's the colorful there for the tasting.
00:49:57It's striking.
00:49:59I think you could have used
00:50:00a little more of the red
00:50:01in the tasting element,
00:50:03perhaps in some of the ornaments
00:50:04because my eye is immediately drawn there
00:50:07because it's so bright and beautiful.
00:50:08We got three ornaments here that I did
00:50:11so it's to remember the flavor
00:50:14that I love from my country
00:50:15which is going to be cinnamon.
00:50:17So it's going to be inside
00:50:18a wine insert with a blackberry
00:50:21and you're going to have some anistars
00:50:24and some cloves inside.
00:50:26I love a moist cake.
00:50:30It's luscious.
00:50:31It's bright.
00:50:33I can taste the wine,
00:50:34the blackberry,
00:50:35the chocolate,
00:50:36the shell.
00:50:37It's perfectly thin.
00:50:38I would order this in a restaurant.
00:50:40Thank you.
00:50:42I love the vin choux,
00:50:43the spice,
00:50:44the blackberry
00:50:44and of course the chocolate mousse.
00:50:48Well done, Francois.
00:50:50Thank you so much.
00:50:50Merci, Francois.
00:50:52Merci.
00:50:53I am so happy about the critic.
00:50:55They understand what I'm trying to do.
00:50:57Maybe I got my place here.
00:50:59Maybe I'm going to be in the top six.
00:51:01Francois and I
00:51:02are the only chocolatiers here.
00:51:04He's definitely my biggest competition.
00:51:06The pressure is on.
00:51:10Great work, Bakers.
00:51:11You've all worked incredibly hard today
00:51:13but only the six best
00:51:15will get an opportunity
00:51:17to start an empire.
00:51:18Back in high school again, man.
00:51:20Need a therapist after this.
00:51:22You know, Baker,
00:51:23when you work with your hands,
00:51:24you're a walker.
00:51:26When you work with your hands
00:51:27and your mind,
00:51:28you become a craftsman.
00:51:30When you work with your hands,
00:51:31your mind and your heart,
00:51:32then you became artists
00:51:34and that's what you are.
00:51:36You make us proud.
00:51:37Okay.
00:51:38It's time.
00:51:41The first baker
00:51:42to lead an empire
00:51:43and the winner
00:51:44of today's bake
00:51:46is...
00:51:47Holly.
00:51:53Holly!
00:51:53Thank you.
00:51:56Being picked first
00:51:57out of all these
00:51:58Food Network stars,
00:52:01I am blown away
00:52:03but I'm really happy
00:52:04because now the world
00:52:05is getting to see
00:52:06what I can do.
00:52:07Holly,
00:52:08aside from your holiday name
00:52:09and your holiday hair,
00:52:10your cake was fabulous.
00:52:14Thank you.
00:52:15So much texture,
00:52:16so much knowledge,
00:52:17structure, flavor.
00:52:18It had it all.
00:52:22And our second favorite baker
00:52:24is...
00:52:29Francois.
00:52:30Yeah!
00:52:31Yes!
00:52:31Yes!
00:52:32Yes!
00:52:32Yes!
00:52:33Yes!
00:52:33Yes!
00:52:34Yes!
00:52:34Second place?
00:52:36Yes!
00:52:36I would have never
00:52:37expected this.
00:52:39Francois,
00:52:39you take a big risk
00:52:40doing a presentation
00:52:42that tall
00:52:43in chocolates
00:52:43but also
00:52:45it was the best
00:52:46tasting cake.
00:52:47So congratulations.
00:52:48Aww!
00:52:49Now I got a lot
00:52:50on my shoulder.
00:52:51I have to make my empire.
00:52:54The third baker
00:52:55to start a team
00:52:56is...
00:53:00Elizabeth.
00:53:01Yeah!
00:53:04Thank you!
00:53:05The details
00:53:06que te llevó a tu showpiece en un corto de tiempo
00:53:09fue increíble.
00:53:11Gracias, gracias muy bien.
00:53:13Honestamente, estoy en shock.
00:53:15No pensé que iba a ser tan alto en la pique.
00:53:23El cuarto líder de un emperior es...
00:53:28Sara.
00:53:31¿Me?
00:53:32¡Gracias!
00:53:34I feel like I'm in a daze.
00:53:35I'm in like a drunken stupor.
00:53:37There's no other word than shocked.
00:53:39Oh, wow.
00:53:41Sara, we was really all impressed with what you did.
00:53:44Thank you so very much.
00:53:46Thank you.
00:53:53The fifth baker to lead a team is...
00:54:00Aaron.
00:54:01We felt your tree was representative of the holidays.
00:54:06Visually stimulating, height, colour, and popcorn to boot.
00:54:11Thank you.
00:54:13Our last and final baker to lead an empire is...
00:54:17being picked sixth means that you are sending two people home.
00:54:25The judges aren't sending them home.
00:54:27It's really, truly the sixth place spot.
00:54:30Nerve-racking for sure.
00:54:34Jonathan.
00:54:35The sixth place, what I didn't want.
00:54:42Jonathan, I recognize that what you did was amazing and the flavour of your cake was excellent.
00:54:48So, congratulations.
00:54:49You did good.
00:54:50Thank you very much.
00:54:51You seem stressed.
00:54:54Yeah.
00:54:55Why?
00:54:56It's exactly what I said I didn't want to happen.
00:54:57You didn't want to win?
00:54:58You didn't want to be part of the top six?
00:54:59I'd rather have been seven.
00:55:02Jonathan gets the pleasure of being the savior for one and executioner for two.
00:55:07I don't envy that.
00:55:09Everybody's like, oh, it's all, you know, game.
00:55:11But man, people's feelings are going to get hurt.
00:55:13Let's be real.
00:55:14Good luck.
00:55:15I don't want to be the one with the guillotine.
00:55:17I mean, I just am not ready for this.
00:55:23You seem stressed.
00:55:25Do you want to give your apron to someone?
00:55:27No.
00:55:29We'll be fine right here.
00:55:31That's what I thought.
00:55:31We'll be fine right here.
00:55:34Poor Jonathan.
00:55:35Oh, I'm so sorry, dude.
00:55:39Congratulations, y'all.
00:55:40Now comes the fun part.
00:55:42You get to choose who joins your empire.
00:55:44Fun part, he says.
00:55:47This is one of the most important decisions you'll make.
00:55:51Wow.
00:55:53I think this is a very pivotal point in this competition
00:55:56and kind of going to set the tone going forward with the teams.
00:55:59So there are eight of you here,
00:56:01but only six of you will be joining a team.
00:56:05Holly, you certainly dominated today.
00:56:08Tried.
00:56:08That means you get first pick.
00:56:11Oh, so now the power is in my hands.
00:56:13I've got to choose the right partner.
00:56:15I really need someone
00:56:17that's got something different to bring to the table.
00:56:19So who are you going to choose to join your empire?
00:56:24Choose wisely.
00:56:26How do I do this nicely?
00:56:29I'm going to choose Lou.
00:56:32Oh, my God.
00:56:34So awesome.
00:56:35Here you go, T-Me.
00:56:36The T-Rex picked me.
00:56:38And I'm beyond flattered,
00:56:39beyond just, I'm so happy right now.
00:56:41I saw how Lou worked in the kitchen today
00:56:43and she does chocolate work, she does everything.
00:56:46We got along and...
00:56:47We're going to make scary stuff together.
00:56:49Yeah, she knows me.
00:56:53Francois, the new kid on the block.
00:56:55Who's going to be joining your empire?
00:56:59Well...
00:56:59I'm going to pick Nils.
00:57:04Dope.
00:57:05Nice, man.
00:57:09Francois, why did you choose Nils?
00:57:11The attitude is always chilling, always nice.
00:57:15He's working hard.
00:57:16And since the beginning,
00:57:18he just helped me and gave me some advice.
00:57:20Nils, how do you feel?
00:57:21Feel good.
00:57:22Elizabeth, who's going to be joining your empire?
00:57:30Um...
00:57:31Dang, this is starting to feel a little...
00:57:34like dodgeball,
00:57:36like you're in a sticky situation.
00:57:40I do think that the empire would...
00:57:43do best if it had Renu.
00:57:46Thank you.
00:57:48Thank you.
00:57:49To me, I already have an okay cake game.
00:57:54What I don't have
00:57:56is someone who can do chocolate.
00:57:58I feel great, and Holly is so skilled,
00:58:00and so I think, um...
00:58:02Except for...
00:58:02Oh, my God.
00:58:04Send her back, send her back.
00:58:06I changed my mind.
00:58:07Oh, my God.
00:58:08If they air that, I swear to God.
00:58:10Elizabeth, I'm so sorry.
00:58:12So sorry.
00:58:13I'm very forgiving.
00:58:15Sarah, who will be joining your empire?
00:58:18Uh...
00:58:18I've known Dana for 20-plus years.
00:58:26He is staring me down,
00:58:30like puppy dog eyes,
00:58:32but the others are very talented.
00:58:34Oh, man.
00:58:35This sucks.
00:58:36This is going to be a very difficult decision.
00:58:39Uh...
00:58:40I'm going to take Dana.
00:58:44Yeah!
00:58:44Yeah!
00:58:46I'm going to take Dana.
00:58:46Sarah, you my girl.
00:58:49Thank you.
00:58:50Like, we've been in the industry for over 20 years,
00:58:53so I'm like,
00:58:54okay, let's show them what these old folks can do.
00:58:57Aaron, who's going to be joining your team?
00:58:59This is a tough choice.
00:59:00We're down to really four talented cake artists,
00:59:02but I do think I'm going to have to go with...
00:59:06I chose Tatiana because of her attention to detail,
00:59:20the hyper-realism that she brought to her piece,
00:59:22and she had a very unique perspective with her piece.
00:59:25And then there were three.
00:59:30Jonathan, you have a very tough choice.
00:59:33Very tough.
00:59:34You will form the sixth and final empire
00:59:37with one of these three talented bakers,
00:59:40which means the other two will be eliminated from the competition.
00:59:44Okay, Jonathan,
00:59:46who's going to be joining your team?
00:59:49I can't pick.
00:59:50It's absolutely crushing
00:59:52knowing that I'm sending two amazing, talented people home.
00:59:56But in the end, this is a competition.
01:00:02Jonathan, who's going to be joining your team?
01:00:05You all three are very, very talented,
01:00:07and I guess what I'm looking for
01:00:09is someone who can mesh really well with my personality.
01:00:12I also need someone who can complement my work.
01:00:13I deserve to be here because I'm so creative,
01:00:17and I have such passion for the craft.
01:00:21I just want to show them me.
01:00:23Um...
01:00:24God.
01:00:28The two people to my side have big personalities.
01:00:32They have...
01:00:33They're fun and bubbly and lovely and so talented.
01:00:37I'm really, really nervous.
01:00:42I'm going to go with Cammie.
01:00:43I'm going to go with Cammie because she went for it.
01:00:52She went big,
01:00:53and I appreciate that she had all the knowledge of a structure and a big cake.
01:00:57I like going big,
01:00:58and I think we will work great together.
01:01:00Sorry, guys.
01:01:01I love you both.
01:01:03No hard feelings.
01:01:05I'm sorry, Yaya and Corey.
01:01:07Thank you.
01:01:07You put up an amazing fight.
01:01:09Next time.
01:01:10But unfortunately, you'll be going home.
01:01:11It kind of sucks for me that I have to leave and not go forward.
01:01:17So I'm just going to keep working until I win a competition.
01:01:20I just have to keep a positive attitude.
01:01:21I'm sure we'll see you again soon.
01:01:24Definitely.
01:01:24We love you guys.
01:01:26I'm really sad that I have to go so soon,
01:01:28but I'm definitely going to keep moving forward,
01:01:31take the lessons I learned,
01:01:32and apply it for the next time.
01:01:37The empires have formed.
01:01:39It's a good looking group, huh?
01:01:40It sure is.
01:01:41I love that you picked knowing your skill
01:01:44and the skill of your partner.
01:01:46So I think we're going to see some amazing cakes.
01:01:49Absolutely.
01:01:51So throughout this competition,
01:01:53some of your empires will continue to grow.
01:01:57Others will unfortunately crumble.
01:01:59The goal of the game?
01:02:00Get on and stay on the winning empire
01:02:03by any means necessary.
01:02:06Game on.
01:02:07Next time on Sweet Empire.
01:02:10I know what you like.
01:02:11Something soft, something tender.
01:02:13Oh, I like my heart.
01:02:15You have to melt it in the microwave.
01:02:17That just keeps it warm.
01:02:18Okay, Elizabeth.
01:02:19She's hardcore.
01:02:20I'm just hoping I can keep my side of things up.
01:02:24It's not going to work.
01:02:25Who do you want me to do?
01:02:26I don't want to get the piece to judges
01:02:29and the boom and it's on the floor.
01:02:31I broke it.
01:02:33Damn it, Jonathan.
01:02:36Hands up, bakers.
01:02:38Wow, that is terrifying.
01:02:40Her eyes actually move.
01:02:42Okay.
01:02:42What we ask is some movements.
01:02:45It doesn't really move.
01:02:47Did you feel like it was a risk
01:02:48making a toy of this size?
01:02:51We can see a lot of the gluing.
01:02:52Being judges in Empire,
01:02:54the stakes are so high.
01:02:56In this competition,
01:02:57one small bad mistake
01:02:59and that could be, you know,
01:03:00for you.
Recomendada
41:31
|
Próximamente
20:18
42:01
46:33
1:08:30
23:40
21:38
42:01
44:02
54:59
25:08
46:10
0:32
43:47
1:17:11
1:26:12
44:37
38:22
41:48
45:20
44:51
44:11
Sé la primera persona en añadir un comentario