- 17 giờ trước
Baked With Love: Holiday - Season 1 Episode 3 -
The 12 Days of Christmas
The 12 Days of Christmas
Danh mục
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Vui nhộnPhụ đề
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10:07I want the texture to be a little more firm
10:10before we add some additional flavorings.
10:12You could also easily mess this up.
10:14So, wish me luck, everyone.
10:17Inside our meringue, we put a little bit of spiced rum
10:19just to zhuzh it up a little bit.
10:26Don't overwhip the meringue.
10:30I don't know what is going on with these cupcakes.
10:33This cake is sinking again.
10:36There's nothing we can do about that.
10:38We'll just fill it with icing.
10:42I don't know what happened here.
10:45Ten minutes left.
10:49We don't have a picture of our dad,
10:51so we're just imagining how to put it together.
10:54That one kind of looks like a chicken.
10:57I'm making little drums out of marshmallows.
11:00Oh, how cute.
11:01I was a drummer when I was a kid.
11:03You were.
11:04It's like the drum chose you.
11:07I think they look pretty good, actually.
11:09I've never seen anything like this before.
11:11So, I think the novelty alone, people should recognize.
11:18And then you're just going to dip them in chocolate?
11:19Yeah.
11:20Vaughn did say he doesn't like cupcakes.
11:24Does that make you guys nervous at all?
11:26Yes.
11:27I think we might be able to convince him to come to our side and love cupcakes.
11:31Okay.
11:31Who doesn't love cupcakes?
11:32Fingers crossed.
11:33Why is it all coming down?
11:38Oh, no.
11:38Is that, it's a little too soft?
11:42A little too soft, I think.
11:44I think he might have overdid it.
11:46That's what I was telling you.
11:48Okay.
11:48It's got to hold its consistency.
11:50Don't overfrost it, please.
11:54A little stressful right now.
11:57It's split.
11:58Oh!
11:59Ah!
12:00Okay, put it back in.
12:01Put it back in.
12:01I think you've kind of dropped the ball with the flavor.
12:04That was a little traumatizing.
12:14Five minutes left!
12:16We've got a really shaky hand right now because we are doing this as quickly as we possibly can.
12:22I'm trying to keep the finesse.
12:24Okay, look, we're just going to do this.
12:26There you go.
12:27That's what we need in the middle of each one, okay?
12:29I can do that.
12:30We are just going to fill the cupcake with buttercream because this challenge is more
12:38about day four than flavor.
12:41The quickest and fastest way to move is together.
12:43So this was actually kind of fun.
12:46Oh, he needs ears.
12:47He needs ears, too.
12:49I'm just going to spray our little pears.
12:51Nothing like glitz and glamour.
12:53Like, hustle and eat.
12:54Okay.
12:54Love this.
12:55Let's go.
12:56One minute left!
12:58One minute?
12:58Oh, my gosh.
12:59One minute left!
13:00Okay.
13:01Let's get those drummers drumming and those pipers piping!
13:04That's us.
13:05The pipers are piping!
13:06The pipers are piping!
13:07You can't drum without sticks.
13:1060 seconds.
13:11Whoop, whoop, whoop, whoop, whoop.
13:13I don't know why I'm making those sound effects.
13:16Wait, wait.
13:20Prettiest guys on top.
13:22Time's up!
13:23Mommy, put the time's up.
13:26Hey!
13:27Hey!
13:30They're cute!
13:32We did that.
13:32Good job, Mom.
13:34Hope they like it.
13:35Yep.
13:35Gabriel and Ben, please tell the judges about your cupcakes.
13:42So we pulled eight maids a-milking, so we wanted to really milk this challenge for you.
13:48I particularly like this one who's got cross-eyed.
13:51Yeah.
13:51But I think you've really captured the message of maids a-milking.
13:55Yes!
13:55They are so stinking cute.
13:58Can I just say, holiday classic round, you have a finished product.
14:05Me too!
14:05Yes.
14:06I can taste bicarbonate soda.
14:09I think you might have put too much baking soda in the sponge, but I do think that your
14:13icing is quite delicious.
14:15The only thing is that little tiny bit of metallic taste.
14:21I think they look like little drums, so I quite like that.
14:24From afar, I'm like, yes.
14:26And then I get up a little closer.
14:28I wish there was a tiny bit more finesse.
14:32Your buttercream is delicious.
14:35Yes.
14:36Thank you.
14:37You've struggled with your cake mix.
14:40Okay.
14:40It's a little bit slightly eggy, and it's a little bit dense.
14:43Okay.
14:44Today we made for you five golden coconut rings.
14:48Should we try those?
14:49Let's go, group.
14:54Your sponge is perfectly baked.
14:56It's beautiful.
14:57Your vanilla buttercream is really delicious.
14:59I absolutely love the coconut on the outside because it gives texture.
15:03Technically, aesthetically, wonderful.
15:07My ladies are back.
15:08Yeah.
15:08They're back.
15:11Mmm.
15:12Mmm.
15:13Oh, my gosh.
15:14Carrots all over my face.
15:15Ha, ha, ha, ha, ha.
15:19Now, I know that your cake sunk a little bit, right?
15:24Yeah.
15:24It did.
15:25It did.
15:25What do you think happened there?
15:26I used a family recipe, and I had not tested it.
15:31So I think they look beautiful, but there really is very little cake in it.
15:36Yes.
15:36But I've got some to try.
15:38The butter icing is really silky smooth, but there's not a huge amount of flavor coming from it.
15:43I think you've kind of dropped the ball with the flavor and with the sponge.
15:47We know you know how to do the aesthetics super, super well.
15:52What can you do to really push yourself with those flavors?
15:56We pulled out of the hat six Giza Lang.
15:59So we have chocolate cupcakes with chocolate-dipped strawberries for our eggs in our nests.
16:05Well, I like the look of the nest.
16:06That was very clever.
16:07I kind of wish that the eggs were, like, fully dipped so it looked like a whole egg.
16:11But I do think that your sponge is lovely.
16:14It's really soft.
16:16It's really moist, and it's got a great kind of chocolatey flavor.
16:18They're gorgeous, and I do agree that the sponge is really, really nice.
16:22And you did a good job technically with the frosting.
16:24Thank you.
16:26You keep eating it.
16:27That's a good sign.
16:30We have a spiced pecan cupcake with a chocolate Italian meringue with a little bit of spicy rum.
16:38It's split.
16:38But often when you're working with this type of buttercream, you can save it.
16:42Keep spinning it.
16:44Just keep letting it go.
16:44Because it's going to come back together.
16:46Okay.
16:47I clearly can see that they're doves, which I really like.
16:50Yeah.
16:52It's a little drier than I would want it to be.
16:55Okay.
16:56I do think the flavors are nice in there.
16:58I was a little worried about the chocolate buttercream because it looks a little gray.
17:02Okay.
17:02But it actually does have that nice little chocolatey flavor.
17:06They look a little rustic.
17:08Yeah.
17:08I think I struggle to see them as a pipe.
17:11Yeah.
17:12And then also with the leaves on the side, it doubly kind of confuses it.
17:18The mochi cake itself is super nice.
17:23Yeah.
17:23I kind of wish there was a tart element in there to cut through some of that sweetness.
17:30It's really innovative to think outside the box of what a cupcake could be.
17:34But the appearance could be a bit more fitting to the line in the carol.
17:40So, judges, what did you think of what a cupcake could be a bit more than a cupcake?
17:41I don't necessarily know if cupcakes will be my favorite sweet of all time, but I did enjoy them.
17:58The two teams that we thought really excelled today were Susan and Salmon.
18:06And Rene and Sade, the concept was really good and your bake of your cupcakes was also really excellent.
18:17Now, there were some teams that had a tougher time than others.
18:23Amy and Sally, while they look so beautiful, really on the inside, they were pretty much just frosting.
18:33Rosa and Rosanna, your buttercream was split.
18:37And Marco and Steven, I want you to engineer that sponge a little bit more and work on the finesse.
18:48So, let's head back to the den and we'll see you back in here for the ultimate festive bake challenge.
18:55Thank you.
18:58So, Vaughn said, my ladies are back and we can get back to where we would like to be in this competition, which is at the top.
19:07It was not our best bake.
19:10We have another challenge today and I've just got to put what's happened behind us.
19:15She and I are not as known for our aesthetics.
19:17Yeah.
19:18But it seemed that they like the flavors and so that's important to us.
19:22This is our first time, you know, in the bottom three.
19:26I knew it was coming because the scale was the buttercream.
19:29We added a little bit of rum to it, so I think that's when it split is when we added the rum.
19:35Do you think the alcohol and the rum hit something?
19:37Yes, that's what happened.
19:38It's the finding that balance between like being ambitious versus being safe.
19:41This is the first time for us being in the bottom.
19:44It's a little uneasy, but I feel that we can pull it out.
19:48We're not going home.
19:49No.
19:50Just go ahead and just pull it apart.
19:51I don't understand how you want it.
19:53You guys are going to have another rustic one?
19:55We hope not too rustic.
19:56I think that's my favorite thing that I've eaten so far on this show.
19:59Okay, so now it's time for your ultimate festive bake challenge.
20:11Judges, what would you like them to make?
20:14Today, we would like for you to make a holiday trifle.
20:19Trifle for me is an absolute wow dish at Christmas, and you want it big, bold, and beautiful.
20:28So your trifle needs to be six layers.
20:31Traditionally, it's custard, cream, jelly, and sponge, but you can really push the boundaries here.
20:37We want it to have a beautiful decorative finish.
20:40Now, seeing as today's theme is the 12 days of Christmas, we want you to incorporate 12 different elements.
20:48So what you guys are saying, this is no trifling matter.
20:54You have two hours for this challenge.
20:57Off you go.
21:02So I should start with my oranges.
21:04I'm going to go grab a couple things from back here.
21:07Okay.
21:07Please be careful.
21:09I will.
21:10I've made trifles before, but I live in a studio apartment, which means I can only have no more than two people in my apartment anytime.
21:18So there's no need for a trifle unless I force-feed my two friends a whole bowl that's meant for probably 10 to 12 people.
21:26We're doing one of my family's favorites in here, which is apple crisp.
21:30And it's actually an Amish apple crisp.
21:32A little nod to my Amish grandma.
21:36It's got vanilla pudding, cinnamon sponge, the homemade caramel sauce.
21:42I feel like this dish we've created is very much like a hug in a bowl.
21:47So I'm hoping that's how they'll feel.
21:49It tastes like home.
21:50It really does.
21:50So we listened to the judges and their critiques about our sponge being a little bit too condensed.
21:57This one is actually a very fluffy sponge.
22:00Lots of air bubbles in it, so it should lift and rise and give them what they're asking us for.
22:05To avoid a soggy mess, baked elements need to be cooked and chilled before they're added to the trifle.
22:11It smells like coconut.
22:15You guys look like you're busy, busy, busy.
22:17We are.
22:18So what are going to be the main flavors?
22:19It's essentially mango, lime, and coconut.
22:23Very reminiscent of things that we like to eat around Christmas time.
22:26One of the sponges will be the binka, which is a Filipino rice-based cake baked in banana leaves.
22:32And then there's also a creme fraiche and coconut pound cake, lime curd, and polveron on top.
22:38And how will your layers be?
22:39Nice and clean?
22:41Yes.
22:41We're going to do our best for that.
22:45We're going to aim for pristine today.
22:46Yes.
22:48What we have here is Iranian saffron.
22:51It's the basis of Iranian cuisine.
22:53The saffron is the star of the show.
22:55It gives us the flavor, the scent, the color.
22:57It's really light, floral, delicate flavor.
23:00I see lots of different ingredients this time around.
23:05That's what trifles are all about.
23:07You can turn a trifle into anything you want.
23:10Trifles shouldn't just be vanilla on vanilla.
23:16And I feel like we've been getting a lot of vanilla recently.
23:19Yes.
23:19I want flavor.
23:22What else could possibly go wrong with a trifle?
23:24If you don't cook your custard out enough, it will be watery and wet.
23:29Because if you put it in when it's too warm, it will make everything else get muddled and sodden.
23:34We want to see clean lines.
23:35And with clean lines comes organization and good time management.
23:39And we know that's the Achille's heel of nearly everyone here.
23:42Yes.
23:43The recipe we're using to kind of base our whole trifle around comes from Salman's grandmother.
23:49We call her Sidi Jun, which is Sidi Deer in Farsi.
23:53She has a really lovely orange cake.
23:56To pair it, we came up with our own custard, which is inspired by Iranian sholazard, which is a rice saffron pudding.
24:05We're using an orange cake.
24:07We have some fresh fruit we're putting into a gelatin layer.
24:10And then it's rose water and orange blossom.
24:12Mascarpone.
24:13She hand-wrote us her recipes, so we get that in Farsi with her beautiful handwriting.
24:19My grandma's always bringing that whenever we have a family dinner party.
24:23The flavors in our trifle today are inspired by my granny's ambrosia.
24:28It's a salad comprised of usually fruit, nuts, cream.
24:32I love ambrosia salad.
24:34Oh, awesome.
24:34We would eat it all the time growing up.
24:36That ambrosia is what we're trying to recreate into a trifle.
24:42We have vanilla custard, an amaretto cream, pecan crumble, and there's angel food cake.
24:50Earlier today was kind of the first time that y'all have fumbled a little bit in this competition.
24:55How are you feeling about everything?
24:57I'm feeling better.
24:59Yeah, better.
25:00I mean, we learned a lot from what y'all gave us feedback on.
25:03to really focus on flavor, not just aesthetics, so we're working on that right now.
25:12Hello there.
25:13Oh, my goodness.
25:14There's so much on your bench here.
25:15You guys are busy.
25:16We're busy bees.
25:17What's the main flavor kind of profile of us?
25:20Bourbon.
25:21Darlene, we are from Kentucky, the bourbon capital of the country, so we are bringing you a taste of our home state.
25:28The trifle is infused in bourbon.
25:30It is bourbon sponge.
25:32And the front of it is a state of Kentucky in blue with blueberries.
25:36And you get my great-grandmother's bourbon balls.
25:40We have been together.
25:42It will be 40 years next year.
25:45It's been quite a ride.
25:47It's been loads of fun.
25:52I knew in probably the first few seconds I was going to spend the rest of my life with him.
25:57It was one of those things.
25:58He'll say, he'll say, he'll say different.
26:01Ditto, ditto.
26:01If you've ever had an old-fashioned cocktail, so the pairing of the bourbon, the citrus, you'll love it.
26:09If we don't have trifle in Italy, we have something similar called tiramisu, which is layers of the sabayardi cookies, coffee, and cream.
26:18So we wanted to do an American-Italian mash-up.
26:22We are making Italian sponge cake, but also our own sabayardi cookies as the two cake bases.
26:28We'll be having swan pate choux on top, and then we're incorporating mascarpone creams, sabayone cream, and fresh figs.
26:35For the last 31 years, I've lived at home, and we cook together every day.
26:40When I had moved out of the house right after I got married, you know, the rule was, oh, you know, we're not going to see you for a little bit, and that did not happen.
26:48You know, at times, there may be a tear or two, but only because there's so much, like, intention and love that are in these bakes.
26:58We're looking good.
27:00There we go.
27:01So now I can just take a little cool in the refrigerator.
27:06That looks like a cake.
27:08Awesome.
27:14There we go.
27:15Clean.
27:16Where do you want it?
27:16That's what we like to see.
27:18Maybe not clean.
27:24Okay, put it back in.
27:25Put it back in.
27:26Oh, my God.
27:27Oh, yeah, that definitely needs to go back in.
27:29Okay, open up the oven.
27:31Got it.
27:32All right.
27:34That was a little traumatizing.
27:35This is like a rice cooker, a pressure cooker.
27:38All the bubbles are bubbling up.
27:39I can see you've poured yourself completely into this one.
27:42And the team that leaves this week is...
27:45You have 30 minutes left.
27:55Oh, wow.
27:57I have no idea.
27:58Okay, break it up.
27:58Break it up.
27:59Don't worry.
27:59Oh, my gosh.
28:00I'm going to spoon it out.
28:01I think we'll be okay.
28:03I don't really know.
28:05We'll see.
28:06We'll see.
28:06We'll hope and pray.
28:07This is going to get broken apart anyway, so that's why I'm spooning it out.
28:10And I also need to just, like, get it cool quickly.
28:14It's going to kind of be rustic anyway when we pop it.
28:17You guys are going to have another rustic one?
28:19We hope not too rustic.
28:20So they want you to add that finesse.
28:23That's what they're really looking for with you guys.
28:26Okay.
28:27Okay?
28:27If you guys really focus on the presentation, I have a feeling it'll be wonderful.
28:33Ooh, I think we've got a custard.
28:37What do you think?
28:39Look.
28:40Ooh.
28:42We wanted to make sure we were incorporating flavors that you might see during the holidays.
28:47My aunts especially tend to make peach cobbler, which is one of my favorites.
28:50At the base, we're going to have a pound cake.
28:52On top of that, we're going to have a bourbon syrup, a vanilla custard, peach whipped cream,
28:58and then sprinkling that bourbon sauce on the top as well, because we know Yvonne really
29:02loves his bourbon.
29:03I am working on the rice saffron custard.
29:08So actually, this custard, unfortunately, is chola zard.
29:10Zard means yellow.
29:12So if it's not yellow, you didn't put enough saffron.
29:17Smells good.
29:19My workout in today, girlfriend.
29:22Ooh, beautiful.
29:24Okay, so what are you making there?
29:25So now I'm making the zambayon.
29:27Zambayon is like a sweet cream dessert that is made with marsala wine,
29:33sugar, and eggs.
29:34Italian food, you can't ever go wrong.
29:36It's always delicious.
29:37I know, I know.
29:38Come on.
29:38Yes, it's Italian.
29:39It's Italian.
29:39It's Italian.
29:41It's got to be a certain consistency.
29:48One, two, oh, okay, we'll stop.
29:55Have you ever had divinity before?
29:57No, what's divinity?
29:57Divinity is, it's like a nougat.
29:59It's a very southern thing.
30:02My grandmother used to make it.
30:03Is it like a marshmallow?
30:05A little bit, yeah.
30:05Yes, very similar.
30:07And we will have the state of Kentucky in this cake.
30:11It's the shape of Kentucky, colored in Kentucky blue.
30:14We wanted to share a piece of home with everyone here,
30:17kind of what our story is with moving from Ohio to Kentucky,
30:21and kind of embracing the culture.
30:2315 minutes.
30:25Do you need something with the mangoes?
30:27Oh, my God.
30:28Yeah, I forgot about that.
30:29Oh, my God.
30:31It's okay.
30:32Don't freak out.
30:33It's fine.
30:34We will somehow pull it together.
30:42You need a minute?
30:44A little stressful right now.
30:46We got a lot of elements.
30:47We got this.
30:48It's all good.
30:51Okay.
30:52Rosa, Rosanna.
30:53Are you feeling the pressure after this morning?
30:56Yes.
30:57This is like a rice cooker, a pressure cooker.
31:00Yeah, yeah.
31:00This is exactly what it feels right now.
31:01All the bubbles are bubbling up.
31:03Right.
31:03We're just trying to make a comeback.
31:05I think you're a very resilient person.
31:07Thank you.
31:11There's just 10 minutes left to assemble and decorate.
31:16I am actually working on my great-grandmother's bourbon balls,
31:19so enough for the trifle and enough for me for later on today.
31:23You just pop them in, and after a little while, you're very, very happy.
31:30Traditionally, in the tiramisu, you soak it.
31:32This is espresso and amaretto.
31:33I'm making the swans.
31:36They're swimming.
31:39Five minutes left!
31:42Trying to make them all look kind of the same from the outside.
31:44Beautiful.
31:47Watch your fingers.
31:48Okay, we have four minutes.
31:49Go.
31:50They don't have to be touching, because we want the judges to see the layers in between.
31:53Just go ahead and just pull it apart and just shred it.
31:55Take this out?
31:56Yeah, just take it all out.
31:57I don't understand how you want it.
31:58Okay, then you have to watch that.
31:59Yeah.
31:59Please cook it down.
32:00You're going to have to cook it down.
32:00Yeah, let me do it for you.
32:02Tell me how you want it, because I don't know.
32:03Okay.
32:03Layers should be distinct and hold their shape, not bleed into each other or collapse.
32:10Hopefully we don't get dinged for not being able to see all six.
32:12I think you can see six.
32:14It probably depends on where you're looking.
32:17So I've got it.
32:17Here's Kentucky.
32:18They said, give them layers, so we'll give them layers.
32:25One minute left.
32:27Stand back.
32:27It's going to be hot.
32:32Yeah, just go.
32:34It was supposed to be a little bit like, you know, this, but not like this.
32:40Do you want to drizzle?
32:41If we had a little bit more time, we could be a little bit more elegant about it.
32:46Five, five, five, five, five.
32:48Time's up.
32:53Don't be trifling.
32:55Oh.
32:57I just hope it tastes good.
32:59We finished.
33:01Oh.
33:02Oh, my God.
33:06Rosa and Rosanna, you're up.
33:09So today we have the seven swans a-swimming trifle.
33:14I love the coffee notes that go through there.
33:16I think it's very, very delicious.
33:19The figs, they look really good, but flavor-wise, they wouldn't be adding much to it.
33:24Your shoe is good.
33:25I think it could be a little crispier in spots.
33:28But I love the balance of flavor.
33:31Good job.
33:31Thank you.
33:32Gabriel and Ben, you're up.
33:34So we have made a merry Amish apple crisp-mas.
33:40The pieces of apple are very nice.
33:42And your sponge is lovely.
33:43I think your custard, we need more of it.
33:47Because there's so much cake, but there's very little moisture.
33:50Apples and cinnamon, very traditional.
33:52But what can you do to really push yourself to think a little bit more creatively with your flavor profiles?
33:59This trifle was inspired by a family reunion to the Philippines.
34:03We wanted to bring all the flavors and everything about that trip into this trifle.
34:08I do know that it was a little haphazard how this was strewn on top.
34:13It was at the 11th hour.
34:14Yeah.
34:15We thought there wasn't going to be a trifle.
34:16We've got the banana leaf at the bottom.
34:19You're not meant to eat that.
34:20Of course not.
34:21Yeah, yeah, yeah.
34:21Okay.
34:23I can't taste all of the elements.
34:25They're kind of mixed together, but there's good moisture throughout.
34:29My critique was that I would want texture from this, other than from the babinka, because, you know, that's gorgeous.
34:36Thank you, guys.
34:37Thank you.
34:37Today we've made for you a sweet southern peach trifle.
34:42I would have preferred if you had just cleaner lines.
34:45This could definitely have looked more elegant.
34:50Your roasted peaches are lovely.
34:53Your kind of peaches on top, they're not as delicious, so they really needed that cooking.
34:57Trifles, to me, can just be so rich.
34:59What is that thing that's going to add a little bit of brightness?
35:02But I love the bourbon.
35:05Our trifle is inspired by my mother.
35:08Our children call her Granny.
35:10She made ambrosia every year at Christmas.
35:12I love the look of this.
35:14I think this is so retro, cool.
35:18I want to make this.
35:19Wow, what a compliment.
35:21Yeah.
35:21And the layers are really good.
35:27Bravo.
35:28That was really good.
35:30There's texture, there's balance, there's distinct flavors that also work super well together.
35:38I think that's my favorite thing that I've eaten so far on this show.
35:41Wow.
35:42Wow.
35:42I think what makes this trifle really work is that I can taste each layer.
35:48Every element eats nice on its own, but delicious together.
35:52And these cherries.
35:56They're so cute.
35:58Amazing job, ladies.
35:59Thank you.
36:00This trifle represents a lot about us living in a new state.
36:04It is flavored as a cocktail.
36:08So it's an old-fashioned because we're old-fashioned kind of guys.
36:12So on the very top of it are my great-grandmother's bourbon bowls.
36:17I feel emotional listening to you because both of you are looking at your trifle like it is the best thing that you've ever created.
36:27I can see your pride.
36:29I can see you've poured yourself completely into this one.
36:34There's a lovely kickoff bourbon in that.
36:37It's really balanced with the nuts and the cocoa.
36:41I might need that bourbon bowl recipe.
36:43And the divinity's really good, too.
36:45So you've taken all the feedback, and you've just come back with a bit of a masterpiece.
36:51So well done.
36:52Thank you.
36:53Yeah, I'm going to try to talk without getting too emotional, but my boyfriend is from Kentucky.
37:00And being gay and from the South is something that is just really, really tough.
37:06Bourbon balls and divinity, things that I made with my grandma every year at Christmas.
37:11I just look at this, and I see my past, and I see my future.
37:14And I just want to thank you, too, for being people who help pioneer for future generations.
37:23I think you have knocked it out of the park here today, guys.
37:25Well done.
37:25Thank you.
37:26Thank you.
37:26We present to you our saffron trifle, inspired by my grandma, C.D. June.
37:34It's like something from a magazine.
37:36It's really beautiful.
37:37Thank you.
37:37Thank you.
37:38You have a beautiful light sponge.
37:40There is lovely acidity from your fruit.
37:42But actually, I think it could take a little bit more sweetness.
37:45The flavors are so, like, hit you over the face, but in the best way possible.
37:51I really, really, really love the saffron elements of it.
37:55It's really, really good.
37:57Oh, thank you.
37:57Thank you.
37:58Wow.
37:59You guys have a really hard decision.
38:02Yeah.
38:04We put our heart and soul into it, and that's what's hard.
38:07Yeah.
38:09Fingers crossed there is some grace, and we can go for another week, which I would love.
38:13Yeah.
38:13Fingers crossed.
38:16I got to try Ambrosia.
38:18I don't think I've ever had it before.
38:19I honestly almost cried.
38:21I thought, cool, they like it.
38:22And I mean, I thought, get a hold of yourself, girl.
38:25In my heart, I thought about my mom.
38:29How did you feel about your feedback?
38:31I felt heard.
38:34Yeah.
38:34We do not have the traditional Americana family dynamic.
38:40Uh-huh.
38:40And they understood that in the South, being gay is not easy.
38:46Uh-huh.
38:46It truly touched my heart.
38:54You guys have some work to do.
38:56Who do you think did really well this week?
39:00I think that there's been a real flip from the cupcake challenge.
39:04to the trifle challenge, still.
39:06I think the people who really did very well in the cupcake challenge didn't necessarily
39:11all do well in the trifle challenge.
39:13And those who did bad in the cupcake challenge seemed to kind of do well in the trifle challenge.
39:17So, what are you thinking?
39:18Sally and Amy completely redeemed themselves, produced one of my favorite things that I've
39:24eaten on the show.
39:25Susan and Saman excelled at the cupcake, and also their trifle was so good.
39:33Who do you think struggled this week?
39:35I think Rene and Shade did such a fantastic job in the cupcake challenge, but their trifle
39:42needed a bit of work.
39:42They do so good in one and then the other.
39:46That seems to be kind of a common theme with a lot of these teams.
39:49With a lot of these teams.
39:50Yeah, you never know.
39:51James and Karen really missed the connection with the 12 days of Christmas.
39:56And there wasn't enough really different elements in their trifle.
39:59Rosa and Rosanna started off so strong.
40:02Yes.
40:03In the beginning of this competition, and they're finding themselves in the bottom.
40:08What do you think is happening?
40:10This is a journey.
40:11It's just scary that, you know, when it happens again, they could have to go home.
40:15Well, you have to send someone home, guys.
40:17No, I know.
40:18Well, I'm finishing my tea first.
40:19Okay, okay.
40:20I might spike mine with some of that bourbon that's out there.
40:26I hope you guys are extremely proud of yourselves, because you all did,
40:32an amazing job today.
40:35And it was really hard for the judges to decide which team is going home.
40:42So I have to ask, which team excelled today?
40:47So the team that we felt really represented themselves the best for our cupcake challenge
40:53and for our trifle challenge was Susan and Simone.
41:00Wow.
41:02You really excelled when it came to showing us that you are now becoming very confident
41:10bakers.
41:11It was good use of flavor and some really beautiful presentation.
41:15Well done.
41:16Proud to make my grandma, C.D. June, proud of that.
41:19We did the family justice.
41:20We did the family justice.
41:21We can still stay in the family.
41:22They'll be happy for us.
41:22Your audience flavors are always a winner.
41:24Vaughn, which team struggled today?
41:29Rosa and Rosanna, maybe your confidence was a little bit shaken this week.
41:34It came down to the Italian meringue being split and a little flat.
41:40James and Karen, there was timing challenges and that led to challenges with finesse.
41:49We just want the execution to match the brilliant ideation.
41:55Sadly, one team has to leave us today.
41:59And the team that leaves this week is James and Karen.
42:12Please hang up your aprons.
42:14Although it was their time to go home, when I've watched James and Karen cook together
42:24and work together, it's just a joy.
42:27We have to judge good versus great.
42:30And it's becoming tougher because they're only getting better.
42:34I couldn't have done this with anyone else.
42:37We did ourselves proud.
42:38I think we did our families proud, our cultures proud.
42:42This was a capital C challenge.
42:45Truly, every minute and second here was fantastic.
42:49I think our friends will be happy to eat whatever we make now
42:53because they know that we can pay.
43:12Thank you.
43:12Thank you.
43:20You.
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