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The.Great.Canadian.Baking.Show.S09E07
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00:00Oh!
00:01Look at this!
00:02Where did these treats come from?
00:04Oh, look at that.
00:05Happy Fair Tale Week.
00:06Love, Bruno and Kyla.
00:07Aww.
00:08They spoil us.
00:09We're basically Hansel and Gretel.
00:11So true, so true.
00:12Discovering goodies in the woods,
00:13like that gingerbread house.
00:15And we are the two adorable heroes.
00:17The cutest.
00:18All we're missing is a scary witch
00:20that's trying to overfeed us
00:21so we're tastier to eat.
00:23Unless, of course,
00:24Bruno and Kyla are the witches.
00:27Put down the treats, Alan.
00:28Put down the treats!
00:29I knew it.
00:30I knew it.
00:31What did I say when I first met them?
00:32Don't trust them.
00:33They're probably witches trying to eat us.
00:35Last time.
00:36Oh, just be nice, please.
00:38It was a loaded pastry week.
00:40Driving a crane is way easier than this.
00:42Full of surprises.
00:44Why is she slapping back there?
00:46Joe hustled.
00:47Not running.
00:48Not running.
00:49Fast forward.
00:50Whoa, whoa, whoa.
00:51And earned another star.
00:53But Margaret wobbled.
00:55Oh, my God.
00:56And had to say goodbye.
00:58I'm gonna miss ya.
00:59I'm gonna miss this all.
01:00It was such an amazing adventure.
01:02Now.
01:03It's the semi-finals.
01:05The bakers find themselves in a fairy tale.
01:09Once upon a time, there was a baker named Brian.
01:12With an enchanted signature.
01:14Do they look magical?
01:15I hope so.
01:16A storybook technical.
01:17Oh, my God.
01:18There's so much in there.
01:19Oh, my God.
01:20There's so much in there.
01:21And a legendary showstopper.
01:22What could possibly go wrong?
01:24Ah.
01:25Five hours of baking today.
01:26Oh, my God.
01:27We are in the semi-finals.
01:28We are so close to the finale.
01:29It feels within reach.
01:30Look at that cardinal.
01:31They're the good luck bird.
01:32Are they?
01:33All four of us deserve to be the same.
01:34It feels within reach.
01:35Look at that cardinal.
01:36They're the good luck birds.
01:37Are they?
01:38İzlediğiniz için teşekkür ederim.
02:08İzlediğiniz için teşekkür ederim.
02:38İzlediğiniz için teşekkür ederim.
03:07İzlediğiniz için teşekkür ederim.
03:10Oh my gosh, it's the semifinals.
03:14We're baking for our lives.
03:15Wish me luck.
03:16I read my kids a lot of fairy tales, so...
03:18I'm stoked.
03:19It's time to give her.
03:23Give her.
03:23Give her, bud.
03:25Semifinal and our first ever fairy tale week.
03:28This is so exciting because it gives the bakers the opportunity to be extremely creative in a way that we've never seen.
03:34You're the four main characters and you're trying to find your way up to the castle.
03:39And you're trying to...
03:40Fight the dragon.
03:41You're trying to fight the dragon.
03:43That is Bruno and Kyla.
03:44Our signature bake this week is a fairy bread.
03:46and we want this bake to have all of the whimsy and magic of a fairy tale.
03:52But it still needs to be very technically sound and well presented.
03:57It's going to be a magical day in the tent, I think.
04:01Let's go.
04:02Working on my dough now for my buns.
04:05We never measure vanilla.
04:06Vanilla is a feeling.
04:07I am making brioche style buns.
04:11That's my favourite.
04:12And a really nice glass brulee top.
04:14My grandmother is Australian and she used to make fairy bread.
04:17But this version will be better.
04:20Right now I'm working on the black sesame milk bun.
04:23My mom thinks that black sesame helps regenerate black hair.
04:26So it's kind of for my mom to help her reduce the grey hair she gets.
04:30Hopefully I wasn't the cause.
04:31Jennifer's black sesame fairy buns, crowned with ombre cracklin,
04:37will be filled with a bright Thai milk tea custard.
04:40We don't have a lot of time, so I want to work the dough as soon as possible.
04:45So the judges will get a light, fluffy, airy bun at the end.
04:50I'm making strawberry lemon fairy tale bread.
04:53Almost there.
04:54I'm making a concha, which is a Mexican sweet bread.
04:57It's enjoyed in Mexico mostly for breakfast with a coffee.
05:01Okay.
05:03Going in the proofing drawer.
05:06Okay, we're good.
05:10I'm about to make the filling.
05:12Sugar, sugar, sugar.
05:13Butter on bread no more.
05:15Oh, it smells so good.
05:17The bakers step it up with fanciful fillings.
05:20That's my strawberry lemon compote.
05:22Just a really fresh flavour.
05:23Everyone likes strawberry lemon.
05:25This is the banana part of the banana pudding.
05:27I'm going to make your taste buds go to banana land.
05:30Banana land, eh?
05:31Banana land.
05:32We're going to go bananas for your buns today?
05:35B-A-N-A-N-A-S.
05:38I have my dulce de leche in the pressure cooker.
05:41Not scary at all.
05:45Inspired by a recent family trip,
05:47Joe's conchas will brim with dulce de leche and horchata pastry cream.
05:53That is nice and foamy.
05:55Horchata is a rice milk drink from Mexico that has almond and cinnamon.
06:01Oh, shoot.
06:02I'm clumsy.
06:02My husband does a lot of cleaning up after me,
06:05and I am a lucky woman.
06:08This is my Thai milk tea custard.
06:10Isn't it such a pretty colour?
06:11It'll be yummy, hopefully.
06:17Bakers, you have one hour left.
06:19Hour left.
06:21Hour left.
06:23Back to the buns.
06:25Dough is done as proof now.
06:28Nice and jiggly.
06:30I'm just shaping my buns.
06:33It's very fragrant.
06:34Looks like clay.
06:35Definitely doesn't taste like clay.
06:36It's super yummy.
06:39I decided to fill the buns first.
06:41We like ooey-gooey, right?
06:42And then it just sits in the sticky glaze and bakes up nice, nice.
06:45Ryan will honour his wife's garden
06:49with his ooey-gooey strawberry lemon sticky buns.
06:53I want the strawberry to be coming out of the seams a little bit
06:57to let them know what's inside.
07:00I'm making ombre-style crackling.
07:02Adds a nice little texture on top.
07:04My goal today is to blow the judges' mind away.
07:07Because I want it to look like a sunset,
07:09I'm using three colours.
07:11It's the semi-finals.
07:12We need to bring it.
07:13Where does the time go?
07:16I've got to bake them.
07:18Should I bake them?
07:19Should I bake them yet?
07:20I don't know how much time I have.
07:22I'll just bake them.
07:23Buns in the oven.
07:27Beauty.
07:28Once upon a time, there was a baker named Ryan.
07:31Fill in the rest of this story.
07:34He hopes he's going to survive sprinkles.
07:37Sprinkles.
07:37Got it.
07:38Only in the semi-finals of the Great Canadian Baking Show
07:42would anyone ever feel the need to make sprinkles.
07:45Homemade sprinkles are a mix of royal icing
07:48and painstaking patience.
07:51It's time-consuming to make sprinkles
07:53and tough to pipe.
07:56Stepping out of our comfort zone, as always.
07:58We're just watching you,
08:03and it's a very unique way of making sprinkles.
08:05Yeah, yeah.
08:06I just wanted them to be uniform,
08:08and I was like,
08:09I don't trust my hand to be that steady.
08:12Zoe's brulee-topped brioche fairy buns
08:14will encase her famous banana pudding.
08:17Okay, let's do this ten more million times.
08:20It doesn't come to life without these little touches.
08:30Oof.
08:31Yow.
08:33Wow, I'm so tired.
08:38Hustling.
08:40Okay, that's enough.
08:41Oh, my hand.
08:43Give my sprinkles a little moment in the proofing drawer.
08:47Bakers, you have 30 minutes left.
08:50Holy cannoli.
08:51Where the heck did that go?
08:54They need longer.
08:56Still no color.
08:57I'm subliminally telling them to rise
09:00and get nice and tanned.
09:03Okay, we're coming out here.
09:04I'd like to see cooked buns right now.
09:07And they feel really fluffy.
09:09That's good.
09:11Might be a little bit over.
09:14I gotta speed this up.
09:16I gotta cool them as fast as I can
09:18because I'm putting cream inside of the buns.
09:22I need this to cool down.
09:24I'm not feeling great for time.
09:27My fairy tale buns are chilling in the freezer,
09:29so I'm just taking this time
09:30to get all the decorating done.
09:32Got my moss.
09:33Got my rocks.
09:35It's so magical, isn't it?
09:37Delicious doodling.
09:38I'm trying to decide if it's safe for me
09:40to remove the lid.
09:42We're doing it.
09:43Ah!
09:44Please don't explode.
09:47Okay, risky business.
09:49It's your fairy godmother giving you
09:51a 15-minute warning, bakers.
09:54The magic of a pressure cooker.
10:03I'm going for it until it starts to come back out.
10:05As much as the buns can hold.
10:07Hot, hot, hot, hot.
10:10I'm being as generous as I can.
10:13They're leaking a little from the bottom.
10:15We don't want to underfill it.
10:17We also don't want to overfill it.
10:18It might explode.
10:20That's not good.
10:21The garden is coming together.
10:23I'm probably the most inefficient person ever
10:27at chopping up sprinkles.
10:30Don't worry about that they're not dried enough.
10:33It's nice and brown.
10:34It's ready to dunk.
10:35You should be able to hit it with the back of a spoon.
10:38Lemon glaze, sprinkle glue.
10:41Do they look magical?
10:42I hope so.
10:43Please.
10:44And now it's your evil stepmother
10:46giving you a five-minute warning.
10:49My god.
10:50Cutting this one very close.
10:53It's all about these fine little details.
11:03Let's go.
11:04Let's go.
11:06Fiddly little things, aren't they?
11:09Just stay.
11:10Stay, please.
11:10Stay.
11:1110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:20You're done, bakers.
11:22Hands off your signature bakes.
11:24Down to the last minute.
11:31Bruno and Kyla will now taste the enchanted buns.
11:35Well, what a sunburst.
11:39This would get me up in the morning.
11:41The scoring is really nicely done,
11:45and the little clouds,
11:46the story is right there.
11:47So you can see how bouncy the dough is,
11:52but Jo, you've got to squeeze a bit more here.
11:54I'm so sorry.
11:55The almond and the cinnamon in the horchata is excellent,
12:02but look at this dulce de leche.
12:03Beautiful color.
12:04It's so flavorful that we want more.
12:07Okay.
12:11Brian, that looks so bucolic.
12:13The vocabulary it's bringing out in you.
12:16Yeah, I have no idea what that means.
12:17Colorful country.
12:19Understood.
12:20Yeah, it just has that beautiful, earthy feel,
12:22but it's still somehow light and delightful.
12:25Look at this glass-like butterfly.
12:28Great sense of whimsy.
12:30Thank you.
12:30I love the swirl of the strawberry compote.
12:35The lemon and the strawberry play so well together.
12:38It's not overwhelmingly sweet.
12:40You're really saving the sweetness
12:42for those little sprinkles,
12:43and I think that was well done.
12:45Beautiful ode to your wife's garden.
12:47Thank you.
12:48Thank you.
12:51They look so polished.
12:53They're absolutely glistening,
12:56and you're not hiding behind the caramel.
12:58You can see how beautifully baked the buns are.
13:01And the sprinkles looks like confetti.
13:03Yes, I mean, that is such a great tip to use a stencil.
13:06I almost forgot they're handmade.
13:08They have some nice weight to them.
13:12Breaking like glass.
13:13Yes.
13:13It's very full.
13:17I love that.
13:18We can see the quality of your baking.
13:21It got all the elements of a classic dessert.
13:25Great flavors, beautiful texture on the bread.
13:28Lots of banana flavor coming through in a really authentic way.
13:31Just the right tone on the dial.
13:33Beautiful.
13:33Thank you so much.
13:34Amazing job.
13:37Jennifer, beautiful display of colors.
13:39I love how soft it is to the eyes.
13:41I love those delicate butterflies.
13:44I'm glad there is no wind because it feels so light and precious.
13:47And the little detail on your sprinkles to see, they're little flowers, and you even went so far as to pipe the centers of them.
13:55So it's a sprinkle on a sprinkle.
13:56Yes.
13:57Now when we open it up, beautiful color contrast, but we can see the restraint in the dough there.
14:05Using black sesame crushed inside the dough is so tricky because it makes the dough heavier.
14:09Yeah, it does.
14:10As you can see, the dough didn't prove much.
14:12But the Thai milk tea custard paired with the black sesame, great flavor combination.
14:18It's beautiful and very floral.
14:20Thank you.
14:21I'm feeling a little nervous because the buns are okay, but every fairy tale story has a conflict.
14:26So we just need to resolve that conflict and bounce back and it will be a great ending.
14:30The technical is next.
14:31I'm sure it's going to be magical, enchanting, not frightening, terrifying at all.
14:36It's fairy tale week.
14:37They can't go hard on us, right?
14:38Ha!
14:39Ha!
14:39Ha!
14:39Ha!
14:39Ha!
14:39Ha!
14:39Ha!
14:39Ha!
14:39Ha!
14:39Ha!
14:40Ha!
14:40Ha!
14:41Ha!
14:41Ha!
14:42Ha!
14:43Ha!
14:44Ha!
14:45Ha!
14:46Ha!
14:46Ha!
14:47Ha!
14:47Ha! Ha!
14:48And this week it's us because we'll be announcing your technical challenge.
14:52Bruno, won't you give these lovely bakers a hint?
14:55Fee-fi-fo-fum, a little swim will make them yum.
14:59Ooh!
15:00Get this guy a beanstalk or something, hey?
15:03All right, judges, we now banish you from the tent.
15:06Be gone!
15:07Ha!
15:08Ha!
15:08Where did you get this?
15:09Oh, I sold my soul to an old woman in the woods.
15:12You can't keep doing that.
15:13That's not good for you.
15:14You've seen them referenced in The Nutcracker and The Night Before.
15:17Christmas, and now we'll re-imagine them for the tent.
15:21Sugar plums!
15:22Well, not actual sugar plums, but a perfect illusion of the storybook fruit.
15:27Made of soft cookies sandwiched around plum jam and whipped ricotta, these cookies are a
15:32sweet fairy tale for the taste buds.
15:34Bakers, you have one hour and 45 minutes to make 10 cookies.
15:38On your marks.
15:39Get set.
15:40Bake!
15:41Oh, my God.
15:43Only in the storybooks have I heard of sugar plums.
15:46Oh, God, this doesn't sound easy.
15:49They're going to be very intricate and very complicated.
15:52It's never simple.
15:55It's never simple.
15:56Bruno, I love The Nutcracker, and what a beautiful way to bring the sugar plum fairies to life
16:04here.
16:05It's fairy tale week, so I wanted to do something magical.
16:08So it's a soft, crumbly cookie, and it is sandwiched around a beautiful filling.
16:12Oh, my goodness, Bruno.
16:15Is that the pit inside?
16:17Yeah.
16:18It's a toasted almond.
16:19Fantastic.
16:20And you have a plum jam and a whipped ricotta cheese.
16:24They have to make them both from scratch.
16:26And for the ricotta, if they don't do it right, it might be too grainy or just too soft.
16:31This cookie, it just melts in your mouth.
16:36But the cookie has to be baked perfectly.
16:39If it's undercooked, they will just crumble when you dip it into the colored syrup.
16:44So once again, it's a test of their understanding of baking skills, and can they truly make something
16:49that looks like a piece of art?
16:53No time to dilly-dally.
16:55Where's my butter?
16:57These fairy tale cookies begin with grinding freeze-dried plums into a vibrant powder.
17:03Wow.
17:04It's very pretty.
17:06Then adding it to the dough.
17:08Beautiful.
17:09Continue whipping on medium until combined.
17:13It looks okay.
17:15The bakers need to make ping-pong-sized dough balls.
17:18This is a ping-pong ball.
17:19It's been a while since my ping-pong days.
17:21I played the adult version of ping-pong a lot, you know, in university.
17:24Ping-pong.
17:25They're slightly different size of ping-pong balls, but we accept all shapes and sizes, right?
17:31Gonna put them in the freezer for a bit and then bake them.
17:34All right, all right.
17:38Ricotta.
17:39Making ricotta is not what I had on my fairy tale bingo card today.
17:44Can't even remember the last time I had ricotta cheese.
17:49Heat until milk reaches 190 degrees Fahrenheit.
17:52I don't like temperature-related tasks.
17:54Come on.
17:55Come on.
17:56Just being patient.
17:57Yeah.
17:58That was a look of agreement from Ryan.
18:01The look of this is great.
18:03I'm having a great time.
18:05I've got my ricotta on the boil here, and I'm just pitting plums to make the jam.
18:11You know, the recipe says make jams.
18:13So, really helpful.
18:14Super appreciate that.
18:15I love how they're just leaving it totally up to us.
18:18Freedom of expression.
18:20We've made so many jams that I feel confident doing this.
18:23It's just time-consuming.
18:24Oh.
18:25Heating it up until it gets to a decent consistency.
18:29I'm working on the sugared plum syrup.
18:32This is the swimming pool that Bruno referenced earlier.
18:35We're working on three things at the same time.
18:38Never a dull moment.
18:39Stir in the plum brandy.
18:42Whoo, baby.
18:44It's got quite the kick to it.
18:46I don't taste much plum in it.
18:51That was a lot.
18:53Yummy, yummy.
18:55Oh, absolutely nothing's done.
18:57We've got the plum jam here.
18:58I've got the plum liquor dip going over here.
19:01I've got the frickin' ricotta here.
19:03Got it all crazy in here.
19:06There's too many things going on.
19:08I feel so stimulated.
19:12Well, Rapunzel, let down your hair.
19:14Okay.
19:15One hour left, bakers.
19:18Oh, my God.
19:19Already?
19:20Add the vinegar.
19:23Stir gently with a wooden spoon until curds start to form.
19:27Okay.
19:28This is going to turn magically into ricotta, I imagine.
19:32I've seen a Nona R2 do this.
19:34My poor, poor cheese.
19:38Just delightful.
19:40I don't even know if this is good or not.
19:43What?
19:44I'm making the ricotta.
19:46Then bake the cookies.
19:47Fill the cookies.
19:48And...
19:50I think when you dip it in syrup and sugar.
19:52Oh, my God.
19:53There's so much in there.
19:55Imagine the cookies.
19:58It just says...
19:59Bake.
20:00Until baked through.
20:02Ugh.
20:03What do we feel like?
20:06I don't know.
20:07Maybe 10 minutes?
20:10Trying to do my isomalt leaves.
20:12I've never worked with isomalt.
20:13I avoid it like the plague because it's so hot and dangerous.
20:18Hot.
20:19Hot, hot, hot, hot.
20:21I hope I did it correct, but to be honest, I have no clue.
20:25Don't touch it with your fingers.
20:28Hot, hot, hot.
20:29You've got to catch them at the right temperature to shape them.
20:32Who needs nerves?
20:33Not me.
20:34But once it's done, it's beautiful.
20:35It's hard candy.
20:36Don't think I'm going to win any awards for my isomalt work.
20:39But we might have 10 leaf-ish type things.
20:4220 minutes left, bakers.
20:43Don't have a long time.
20:48I don't know how they're supposed to look like, so I can't tell you if they're good or bad.
20:52Let's get our plums in a line here.
20:54It is assembly time.
20:56They are really soft right now, so...
20:59Oh, they'd be very careful.
21:00Yeah, I better go fast.
21:04Oh, the jam is not looking jammy, let me tell you.
21:06It's looking like soup.
21:12Be careful.
21:14How is this all supposed to fit in here?
21:16I don't know what I'm doing.
21:17Oh, my God.
21:21Quick swim in the old syrup.
21:23That's why Bruno's like, make us swim and it'll taste yum.
21:27That's got to be delicious.
21:29We will give that man what he wants.
21:31This couldn't be any more messy of a cookie.
21:34My hands are going to be permanently blue, just like some sort of fairy-tale creature.
21:39Dip it in white sugar to fully coat.
21:41That is so pretty.
21:43Bippity boppity boo.
21:45Hopefully we can bippity boppity do this.
21:47Bakers, you have two minutes.
21:50Are you kidding me?
21:51Holy cow.
21:53This is just crazy.
21:55The details are always important.
21:58Oh, my days.
22:0110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
22:12You're done, bakers.
22:14Hands off your sugar plums.
22:16Oh, my God.
22:18What the heck was that?
22:20Bakers, please bring your sugar plums up to the gingham altar and place them behind your photo.
22:25Bruno and Kyla will be looking for sugar plum cookies dancing with flavor, technique, and consistency.
22:32Bacon number one.
22:34They're fairly even in size and shape.
22:37And they give a fairly good illusion of a plum.
22:41Now, we can see they're quite soggy on the bottom.
22:44They've been dunked too long.
22:46The ricotta is made properly, whipped properly.
22:50And that plum jam, it's set very nice.
22:52But the cookie could have used just a bit more cooking time.
22:54So close, though.
22:57Moving to baker number two.
22:59Quite uniform.
23:00Nice two-tone coloration.
23:02Overall has the illusion of a plum.
23:06The cookie has a beautiful structure and texture.
23:09It's firm but crumbly.
23:11The plum jam is a bit thin.
23:13Could have used a bit more cooking time.
23:15The ricotta is properly made, nice flavor.
23:17Nicely done.
23:19Moving to our third baker.
23:21Beautiful color.
23:22Mm, nice even sanding of sugar.
23:25I do see a few cookies breaking at the base.
23:28Break, break, super soft.
23:31Could have used much more baking time.
23:36Jam has the right consistency, cooked perfectly.
23:39The ricotta has a nice texture to it.
23:40But you can see the cookie dough.
23:42You can even reshape it again, it's so soft.
23:45And to our final baker.
23:48These look much paler.
23:49Maybe they didn't actually dip them long enough.
23:52And you can see the two cookies aren't quite the same size.
23:55And it would be ideal if they're matching.
23:58As you can see, when they're sized differently,
24:01they're not going to bake the same way.
24:03Some of them are actually fully baked and some of them are underbaked.
24:06Jam has the right consistency and has a great flavor.
24:09The ricotta, on the other hand, though, is a bit grainy.
24:11Bruno and Kyla will now rank the cookies from bottom to top.
24:17In fourth place.
24:19Whose is this?
24:21Jennifer.
24:22Unfortunately, it's very underbaked.
24:25In third place.
24:29Zoe.
24:30Inconsistent baking.
24:31And the ricotta needed some work.
24:33In second place.
24:37Whose is this?
24:38Joe.
24:41Great fillings, but underbaked cookie.
24:44And in first place.
24:47Ryan.
24:49You sure?
24:51Let's freaking go.
24:54Two wins in a row.
24:55I can't believe that.
24:56Well, yeah, I am at a loss for words.
24:59I wish I could, I don't know, give me a thesaurus.
25:01Yeah.
25:03Yeah, it didn't go too well.
25:05But make sure tomorrow will be the best baker I ever put out.
25:09Hopefully.
25:18Wow, these bakers are really serious about fairy tale week.
25:22They're incredible.
25:23They seem to keep bringing us new and more.
25:25It just makes it so exciting.
25:26So where does everyone stand going into the Showstopper?
25:29If we look at Ryan, he was so excited when he won the technical challenge.
25:35And Zoe's signature was our favorite.
25:37Very tasty, very polished.
25:39And when it comes to Joe, she had a good signature.
25:41There were a couple of technical things about it.
25:43And she was solid in the technical.
25:46And Jennifer, you know, despite having some issues with the signature,
25:49flavors were delivered on the point.
25:52But she did finish last on the technical.
25:54So it sounds like our heroes have some dragons to slay.
25:57And we all know they have the ability to do it.
26:01Bakers, welcome to a Showstopper full of wonder and whimsy.
26:06That's because today you'll bring your favorite fairy tale to life
26:09with an edible pop-up storybook.
26:11Using cake and cookies, you will design a book that includes pop-up elements
26:15that illustrate a key part of a fairy tale of your choosing.
26:19This is your last bake before three of you head into the finale.
26:22So let's make some fairy tales come true.
26:25You've got four and a half hours on the clock.
26:27On your marks.
26:28Get set.
26:29Bake.
26:33Semi-finale.
26:34Showstopper.
26:35Those words don't sound real.
26:37We are four and a half hours away from deciding who's going through.
26:41So going for it today.
26:43Our Showstopper this week is a pop-up storybook.
26:46Ow.
26:47The most successful bakers will really enchant us.
26:50I'm really looking forward to making this cake.
26:52My theme will be Beauty and the Beast.
26:53I hope you'll be a grand showstopper.
26:56The bakers need to be audacious today.
26:58They have to create something unique in terms of display, beauty, but also in terms of flavors.
27:03They've got to take risk if they want to move to the final.
27:07So many eggs.
27:09Excited to make this cake.
27:12I'm going after the princess and the pea.
27:14You know, it's all about trusting yourself.
27:17That's what I need to do today.
27:18The theme of this cake is Jack and the Beanstalk, the giant's castle in the sky.
27:23So I'm going to try and suspend this castle from the air.
27:26What fairy tale are we bringing to our edible plates today?
27:31Snow White.
27:32It was the first costume I got for my eldest daughter, Lily.
27:35And apple is the centerpiece.
27:37I'm going to try and candy an apple.
27:39A poison candy apple for the judges.
27:41Okay.
27:42That's nice.
27:43Jo will weave her tail through a candy apple, woodland creature cookies,
27:48and a cake-evoking Snow White's dress made from sticky toffee pudding.
27:53You've really challenged yourself because I think if some of the best sticky toffee puddings I've ever had
27:58actually kind of look like a hot mess.
28:00Yeah.
28:01So then you think you're going to place an apple on top and hold it.
28:03Yeah.
28:04What could possibly go wrong?
28:06You tell us, Jo.
28:09I'm adding Earl Grey tea today.
28:12I packed a suitcase full of tea.
28:14I was like, I'm going to use all of them.
28:16The first chapter is cake.
28:18I'm doing a matcha cake.
28:19I've got a lot of cake going on today.
28:21And it must tell a delicious story.
28:23I want flavor to be number one.
28:25So I'm going to keep my tropical summery vibes with lemon poppy seed cake.
28:30You know.
28:31Let's get these cakes in the oven.
28:34My babies.
28:36Okay, where was I?
28:38I'm working on my cookie dough.
28:40Normally it's just chocolate.
28:41But the orange and hazelnut is the flourish that the judges deserve.
28:45The cookies need to add detail.
28:48This is going to become one of the mattresses for my little princess.
28:51And dimension to the pop-up books.
28:53This is my miso brown butter chocolate chip cookie.
28:56And what's that going to take the shape of?
28:57The brick rose.
28:58Chocolate chunks in there.
28:59It's going to look like bricks.
29:00And it's going to lay on the ground.
29:01Oh, nice.
29:03My woodland animal cookies.
29:05Aren't they adorable?
29:07Got the leaves for the beanstalk.
29:09And then Jack's cow that he sells for the beans.
29:11So fee-fi-fo-fum.
29:14Ryan's black sesame lavender cookies will pair with a matcha, mint, and strawberry cake for his take on his son's favorite fairy tale.
29:24Oh, how often are you reading this particular story to him?
29:28Every night that I'm home, not working or not, you know.
29:31Yeah.
29:32It's a request every night.
29:33Oh!
29:34Oh!
29:35But yeah, he's...
29:37Oh!
29:39You know what?
29:40I bet that he misses you so much.
29:43And I can tell you're a great pop-up.
29:44I can tell!
29:45Oh!
29:46Let's go here!
29:50Cakes come out.
29:52This is the sticky toffee part of the sticky toffee sponge.
29:55If I put too much, it's just going to collapse.
29:58And cookies go in.
30:00As the bakers push to get all the elements ready.
30:04This is a peach jam that I'm cooking down with some orange liqueur.
30:07It's going to be tasty and a little boozy.
30:10I'm going for the win today.
30:12Sorry, Ryan, but that's mine.
30:13What are you going for today?
30:14Nothing.
30:18Zoe will go for the win by using lemon poppy seed cake and Earl Grey cookies to tell the story of the princess and the pea.
30:27Yum.
30:28Will there be layer upon layer of mattress?
30:29Yeah.
30:30And will there be a pea?
30:31There will be a pea.
30:32What's a pea?
30:33It's like a green pea.
30:34Ah, green pea.
30:35Because it's a match rice pea, I was like, what kind of fairy tale is that, you know?
30:40Strawberry compote and mint white chocolate ganache.
30:44These flavors, it really goes good with matcha.
30:47Wow, that's still bubbling ferociously to be on off.
30:50Oh, my God.
30:51That's on full.
30:52Jennifer got all the brains on this side.
30:55The brains of BC.
30:57Joel actually helped me develop this recipe.
31:00She's the fairy godmother.
31:02To my chocolate ganache.
31:03Yeah.
31:05Anne, I found your shoe.
31:07That's not my shoe.
31:08Ew.
31:09I knew this didn't smell like your feet.
31:11Two hours left.
31:12Wait, what?
31:13Stop.
31:14It's like five minutes in.
31:18Coming out of the oven.
31:23Looking good.
31:25Moving on to my decor.
31:26Do a million things at once here.
31:29Lots of decor elements, fondant, wafer paper, all of it.
31:33I'm gonna make a giant rose garden, so there will be a lot of buttercream.
31:37Look at how many eggs I went through.
31:39At home, my mom would kill me.
31:42My wafer paper leaves.
31:43It's a painstaking process.
31:47I'm making her bedsheets.
31:50Ah, stress.
31:53I'm a little nervous.
31:55This is a crucial part of my decoration.
31:57Let it be beautiful.
32:00It looks poisonous.
32:02Woo, don't touch anything, okay.
32:04Butterfly time.
32:07This is the beanstalk.
32:14Look at those roses.
32:17Beautiful.
32:18Thank you.
32:19Basically, the more pipe, the more pop-up and wow it would be.
32:25Featuring flavors of Earl Grey, Miso, and Raspberry,
32:29Jennifer's Beauty and the Beast cake will wow with a piped rose garden
32:33and an intricate centerpiece.
32:36This is gum paste I'm working with.
32:38So I'm making the actual fondant, like, doop, doop, doop,
32:41with the stick in the nose.
32:42If it works out, it's gonna look really cute.
32:46Bakers, you have one hour left.
32:49That wakes you up.
32:52Are we in the final touches of decoration?
32:54Oh, I'm not even close to being done.
32:56No, no, no, no, no.
32:57We got a little bit of a hustle left.
32:58There it is.
32:59A little bit of a sprint left.
33:01My God, there's so much to do.
33:04This is a butterfly pea tea syrup.
33:06I'm gonna try to make the caviar with it.
33:09Have to be calm.
33:11Whew.
33:12I don't know where the last three hours went.
33:17Let's get this.
33:18Stressful.
33:21So much to do still.
33:25Bakers, you have 30 minutes.
33:27Holy cow.
33:30Chapter one in the building and scaffolding process.
33:33Not a lot of time to build a cake like this.
33:35It just takes a lot of patience.
33:37Your hands are shaking.
33:40All hands on deck.
33:47I want it to look like it's an open book.
33:49I'm destroying my work.
33:51Fake pages here.
33:52Give it the illusion it's an actual book.
33:55This is where I need one of the seven dwarfs to help me.
33:58I look a lot prettier if I had more time.
34:01Ten minutes left, Bakers.
34:03Hustle to the end.
34:05My hands are sweating.
34:06Oh, my God.
34:08Stencil time.
34:09I don't have time to write a story.
34:11Damn.
34:12I hope it won't be a soupy mess at the end.
34:15This is either a ticket to the finale or a plane ride home.
34:20Oh, beanstalk time.
34:23Stay.
34:25Stop falling.
34:27It's not funny.
34:28It's a castle.
34:29It's a small castle for a giant.
34:30I'm going to try and float it.
34:34Woo!
34:36Princess can't have a bed without a bed frame.
34:38Not in my storybook.
34:40And they lived happily ever after.
34:43That's nice.
34:44Bakers, you only have two minutes left.
34:47Let's go.
34:48Go, go, go.
34:50Ugh!
34:51Ugh!
34:52Hustling to the last second here.
34:55Oh, my gosh.
34:57Oh, no.
34:58This is really hard.
34:59Ugh!
35:03Good enough for me.
35:04Good night, princess.
35:05You caused me a lot of stress.
35:07Ten!
35:08Nine!
35:09Eight!
35:10Seven!
35:11Six!
35:12Five!
35:13Four!
35:14Three!
35:15Two!
35:16One!
35:17You're done, Bakers!
35:18Hands off your storybooks!
35:19Great job!
35:21Could've used, like, ten more minutes.
35:35Joe, I cannot believe you're able to make such a real-looking book out of cake base.
35:53Just the way the little characters pop up, the story just comes alive here, and it's just magical.
35:59Thank you.
36:00And the apple detail, you've made it such a dramatic centerpiece here.
36:05Should we have a little cookie?
36:06Cookie first, yeah.
36:07Okay.
36:10Cooked perfectly.
36:11You're getting a chocolate, you're getting a little orange, you're getting a little hazelnut, all in one shot here.
36:16Okay, should we cut into our storybook here?
36:20It's holding.
36:21Yeah.
36:22The ganache helped me.
36:27You get that molasses coming through, and it's interesting because it looks so dense, but it melts in your mouth.
36:36Jennifer, just look at this rose garden.
36:40A lot of great piping skills to create different-shaped roses, and then you have a beautiful fountain.
36:48Yeah.
36:49If you pour that over the top, it should cascade down.
36:52Oh, this is so fun, Bruno.
36:59Oh, wow.
37:01I love how you use a cookie to create a puff.
37:06That miso just adds so much richness to the cookie itself, but it did need a little bit longer in the oven.
37:12Yes.
37:13Well, try your chiffon cake.
37:17Beautiful cake layers, nice and even.
37:22The chiffon cake is nailed in terms of texture.
37:25Putting Earl Grey tea and chocolate together, they really do cushion each other, and then the raspberries there just to remind you that it's bright and fun.
37:34That buttercream, you must have whipped the hell out of it because it's so light, huh?
37:44Ryan, I cannot believe how you have this actually floating in the sky right up the beanstalk.
37:51The whole story of Jack and the Beanstalk is right here.
37:55This is a particular favorite of your son's?
37:56Yes.
37:57Yeah.
37:58You can see the love in it.
37:59The worn pages of the book, you know, it's probably been read many, many, many times.
38:04Hey, let's try the cookie.
38:09Putting sesame and lavender together tastes great.
38:12It's a beautiful marriage between something very floral and something quite nutty.
38:16Mm-hmm.
38:17Okay.
38:18Let's have a look here.
38:19You have that beautiful green color from the matcha.
38:25I think matcha and strawberry, if that was all that was in here, it would have been brilliant.
38:29But when we get into matcha, strawberry, peppermint, and white chocolate, each one goes well together, but not all at once.
38:37Gotcha.
38:41Zoe, we have to be very quiet because somebody's sleeping.
38:44Yes, exactly.
38:46It looks like a dollhouse.
38:47Oh, thanks.
38:48Beautiful.
38:49Thank you.
38:50This is really controlled, tidy.
38:53I love how you have all the different mattresses and each one has a different texture and color.
39:00And the piping with different tips and different colors.
39:05The mark of a good baker, right?
39:08Hey, should we try the cookie?
39:09Take the headboard.
39:10Yeah.
39:11Great tea flavor, very buttery.
39:16Oh, look at that peach jam, like a jewel in the center.
39:28That cake is stunning.
39:29The poppy seeds are popping, the jam is just unctuous, and it's peach all the way.
39:36This is just a really delicious cake.
39:38Thank you, Zoe.
39:39Thank you.
39:44Stories are very powerful, and even more so when they're edible.
39:49I love that each baker gave their own interpretation and brought a little more of themselves.
39:54Yeah.
39:55I mean, Ryan is not afraid to push boundaries on what he can do.
39:58Maybe his flavors today were a bit confused, but he took a lot of risk in both challenge.
40:04Yeah, absolutely.
40:05Look at Jo.
40:06She's had a solid week across the board.
40:08The quality of her overall showstopper was really great.
40:12And Jennifer needed to come back with a spectacular showstopper, and she did.
40:17That was a lot of fun, yet very well executed.
40:21And then when it comes to Zoe, I mean, her signature was our favorite.
40:25And the flavor of Zoe's cake today was probably the most memorable thing we've tasted this week.
40:31Each one of these bakers brings their own magic.
40:34And this is why it's so difficult to pick a star baker and also who's going to go home this week.
40:40Bakers, thank you so much for an enchanting fairytale week.
40:53I am absolutely thrilled to announce this week's star baker and the person who was guaranteed a spot in the finale.
41:01This week's star baker is...
41:10Zoe.
41:11Yeah!
41:12I knew it!
41:13I knew it!
41:14I knew it!
41:15I knew it!
41:16I knew it!
41:17Oh my God!
41:18Wow, thank you so much!
41:21At this stage of the competition, you've all become family.
41:24Which makes having to say goodbye so much harder.
41:28The person leaving the tent today is...
41:31Jennifer.
41:41I'll miss you.
41:42Mm-hmm.
41:48You did so good.
41:49You did so good.
41:50I know you're doing it.
41:51Episode seven.
41:52Seven weeks of Crazy Bass.
41:54I'll see you next.
41:55I know.
41:56I know.
41:57Being able to compete with such amazing people, it puts you on the same level as them, so...
42:04It's an absolute pleasure.
42:05It's awesome.
42:06You know, if I was Jennifer's mom, because I do feel like I am a little bit, I would be so proud of her.
42:16Jennifer is just one in a million.
42:18I just love her so much.
42:20Oh, Jennifer, I'm gonna miss you.
42:22I'm gonna miss you.
42:23I can walk away knowing I did try my best.
42:28I'm proud.
42:29Yay!
42:31You're an amazing baker.
42:32You know that, huh?
42:33Thank you.
42:34I'm so shocked.
42:35Thank you.
42:36Thank you.
42:37So good.
42:38It feels so good to have been star baker and going to the finale.
42:40Congratulations.
42:41Yeah.
42:43All the doubts I had about myself, to get that pat on the back, is everything.
42:47Thank you for today.
42:48That peach cake was so memorable.
42:51Oh, thank you so much.
42:52This is my fairytale happy ending.
42:55Congratulations.
42:56Welcome to the final.
42:57Yeah.
42:58Finals, here we come.
42:59Yeah, it's something, man.
43:02Being away from my family for so long, it's gonna be fun to call them and get that little extra boost to get me over the finish line.
43:10Head down tomorrow.
43:11First thing, alarms gonna go off and we're gonna start planning and preparing and pulling out all the stops.
43:18Back to work.
43:19Next time.
43:20Welcome to the finale.
43:21Oh my God.
43:22Oh, baby.
43:23The final three whisk their way to the finale.
43:24Really gotta bring it today.
43:25I'm running on pure adrenaline.
43:26Who will churn out a win?
43:27I want that cake plate.
43:28The season nine winner is...
43:29The season nine winner is...
43:30The season nine winner is...
43:31The season nine winner is...
43:32The season nine winner is...
43:36The season nine winner is...
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