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Baked With Love Holiday Season 1 Episode 5
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FunTranscript
00:00What a gift I have for you, another slice of Baked With Love.
00:12Last week on Baked With Love...
00:14Oh, oh, oh, this one's cooking a little bit slower.
00:17That's not good.
00:18After some donut disasters...
00:20My donut, that's not fully cooked.
00:23Only one team impressed.
00:25Rosa and Rosanna.
00:26And alongside magnificent monuments...
00:29C'est très bien fait.
00:31...some centerpieces were far from perfect.
00:33We pray that it sticks together.
00:36...as we waved goodbye to another team.
00:38Renée and Sade.
00:45Hello! Hi!
00:48The competition is intense, so when we won Best Bakers last week,
00:53we were over the moon with excitement.
00:55We definitely feel like we need to step it up this week
00:58if we're going to be able to try to get in that top spot again.
01:01Come on in!
01:02We have all been at the top, and we have all been at the bottom.
01:06So at the moment, it's still anybody's game.
01:08I love your strawberry dress.
01:10Thank you so much!
01:11Last week for us it was a hurdle.
01:13This week we're going to come back up.
01:15Yeah, exactly.
01:16It's a wild rollercoaster ride.
01:18The pressure is on.
01:20Welcome back to the barn.
01:22How are you feeling?
01:23Good.
01:24Good?
01:25Good.
01:26It's got to feel amazing that you've made it this far.
01:29You can almost taste that prize money, right?
01:31Yes!
01:32Yes!
01:33$50,000.
01:34And let's not forget, the winning team's bake will also appear in a Hallmark Christmas movie.
01:41How cool is that?
01:42Woo!
01:43However, in order to win this competition, you have to impress our judges, Anna and Vaughn.
01:50Hi!
01:51Hi!
01:52Hi!
01:53Hi!
01:54Hi!
01:55Hi!
01:56You look like Santa Claus's legal advisor.
01:59Yes, absolutely!
02:00I'm repping Santa Claus today, so...
02:03He's in for charges of breaking and entering.
02:07Okay.
02:08This week's theme is Santa's Workshop.
02:12Are you ready to make some edible gifts?
02:15Yes.
02:16What do you want the teams to make in their holiday classic bake?
02:1912 identical choux pastry gifts.
02:24Who doesn't know what choux pastry is in here?
02:27It's okay if you don't.
02:28Okay.
02:29Choux pastry is what you use to make eclairs, cream puffs, profiteroles, and they can be any shape or size.
02:39And we would like them crispy, evenly cooked golden brown, and hollow in the center.
02:45And that's because you're going to show us your piping skills.
02:48But what's really important is that there is one person who is inspiring this gift.
02:54So, no pressure.
02:55No.
02:56No pressure.
02:57One hour and 30 minutes.
03:00Off you go!
03:05Choba, we'll probably do the two-inch.
03:07I'm going to start getting our ingredients for this.
03:10Growing up with four siblings, I'm pretty competitive.
03:13So, if we win that prize money, we're really focused on that growing family that we have.
03:18Just being able to give baby the life that we both really want baby to have is definitely getting us really excited.
03:25Let's see what we've got in the market today, folks.
03:28Guys, what is a pastry supposed to look like?
03:32What happens is that as it cooks, there's like moisture in it that wants to escape.
03:36So, it pushes the choux pastry up in the air.
03:39So, you need to see a rise.
03:40A rise.
03:41You know, there's only five teams left, and I think that this is a really good test of their baking prowess.
03:47And it really all comes down to the structure of the dough.
03:51I'm going to combine the milk, the water, the sugar, the salt, and the butter.
03:54This is our first time doing choux pastry.
03:56But we really do enjoy a technical challenge.
03:59It is brand spanking new to me, but it's going to be fun.
04:05We've done choux just a couple hundred, literally.
04:08But sometimes I feel like when people know you've made something, they have a greater expectation.
04:12So, it almost makes the challenge actually a bit harder.
04:16Simone.
04:17Susan, how are you getting on?
04:18I think we're doing okay.
04:20It's our first time making choux pastry.
04:23Who is this gift for?
04:24He's insisting that it's for me.
04:26It's for her.
04:27It's for her.
04:28They don't bake enough for her.
04:29Has that influenced the flavor?
04:31Absolutely.
04:32When I think of gifting Susan a dessert, I'm thinking something fresh and fruity.
04:38I haven't done a whole lot of baking, I'll be honest here.
04:41You know, I'm not going to compete against her, so I took a backseat on the dessert game.
04:47But what I bring with it is the enthusiasm, the design.
04:50We're probably going to do some kind of strawberry filling inside and maybe like a marbled strawberry whipped cream situation to go around the interior filling.
04:58These two gifts are for two of our favorite ladies.
05:03Sally's mother-in-law and my granddaughter, Sally's goddaughter.
05:09They're such an important part of our family.
05:12They are.
05:13Strong ladies, still magnolias.
05:15They both love raspberries.
05:17And we haven't made anything chocolate yet, so we're thinking chocolate and raspberry.
05:22We're working on flavor, that's our focus.
05:24We are struggling with pleasing the judges with flavors.
05:28Amy and Sally, flavor and texture really just weren't there for us in this bake today.
05:35It might need a touch more sugar.
05:39Gabrielle and Ben, hello.
05:41How's it going?
05:42Good, how are you?
05:43Good.
05:44This is our very first choux pastry.
05:45I know, I saw you guys raise your hand when I asked, what are you most nervous about?
05:51Making sure we're achieving that nice crispy texture like you want.
05:55What are your flavors?
05:57Who's the gift for?
05:58We are going to dedicate this bake to my mom.
06:01Oh.
06:02She has been absolutely our rock and there for us so much during my pregnancy and just in our lives in general.
06:07Yeah, she's the best.
06:08And her very favorite treat at Christmas is a peppermint hot chocolate.
06:12Oh.
06:13So we're going to incorporate those flavors in, so I hope it's just like a hug and a mug, you know?
06:18Yes.
06:19Oh, a hug and a mug.
06:20I love that.
06:21Today is my nine month anniversary since I got married.
06:30Inspired by my husband.
06:32Geez, I don't miss him that much yet.
06:35Oh, goodness.
06:37It is an Italian-American mix because my husband is American and I'm Italian.
06:43So his favorite during Christmas time is to make like a strawberry shortcake.
06:47So we're going to do a strawberry inspired Italian pastry cream, but we're going to put the Italian essence in it by infusing the basil to it.
06:55We have the saying in Italian, it's il dolce di farinante, meaning the sweetness of doing nothing.
07:01It's just like a very laid back approach to making a meal and just utilizing whatever's at your fingertips.
07:06And it's the sweetness of simplicity.
07:09You don't need much in life to make life sweet.
07:12I just need to focus on this right now, mommy, because I got to get it in. I'm sorry.
07:15We are going to shoot the flour into our pot.
07:19It's good. It's good.
07:22I don't know what it's supposed to look like, but it looks good.
07:25The big part of this challenge is getting this dough just right.
07:28Getting here.
07:30We are doing a little gift for Stephen's mother, Marilyn.
07:35They live on a farm, lots of berries.
07:38So we're inspired by that.
07:40And we will complement that with white chocolate.
07:44And almonds and pistachios.
07:48Now that we're retired, semi-retired, we have a little bit more time to do things that we really want to do.
07:54And the baking is something that is really kind of fun for us.
07:59Stephen has become an amazing student.
08:01Then we add the eggs.
08:03One at a time.
08:04One at a time, just put them there.
08:07Yeah, pretty new for me.
08:08We have no idea how many we're going to put in.
08:11Well, it needs to be smooth and glossy.
08:13And the batter needs to stream off the ribbons.
08:16I don't think I'm going to need that last egg.
08:18Oh, this is feeling right.
08:19Is it?
08:20Yeah.
08:24I would say that's smooth and glossy, wouldn't you?
08:26It's like chunks.
08:27I saw theirs and it was like doughy, you know?
08:30I think it needs part of the other egg.
08:33Yeah.
08:34It needs a little bit more egg.
08:38Marco and Stephen, right?
08:39Their mix looked a little bit wet.
08:41If you've too much egg in it, it's going to develop a slightly cake-like texture and then it will taste eggy.
08:47I feel like the dough looks nice.
08:49I'm about to load it into a piping bag.
08:53It can be tricky, especially if you haven't made it before.
08:56If you don't have as much of a visual guide, they just have a recipe to work off of.
09:02What do I need, 12?
09:0412.
09:05Just practice.
09:06Just study.
09:1110.
09:16I'm such a fan of hearts.
09:18I'm such a girly girl.
09:19I heart everything.
09:21I have made shoe pastry once before, but it was a long time ago.
09:26I'm going to do another one here because that one's ugly.
09:29Beauty's in the eye of the beholder.
09:31I think he's rather nice.
09:32That's why she married me.
09:38Pastry shouldn't just leak out of the piping bag.
09:40Oh, no.
09:41You should have to kind of pipe it, like push it out.
09:43Okay.
09:44And that's what's happening with there.
09:45It's not as stiff.
09:46I think it's too warm.
09:50Got to cool it down a little bit.
09:51It's still too warm to use and pipe correctly.
09:55I need to scrape all of that back into the bowl.
09:57I need to re-pipe all of it.
10:01All right.
10:02Quickly.
10:03Just fold it in half.
10:04We'll re-pipe all of that.
10:11So these should go in the oven for 20 to 30 minutes.
10:14You are halfway through.
10:16Put it in the oven, Mom.
10:19Okay.
10:20Go.
10:21Put it in the oven.
10:23Set our timer for 15 minutes.
10:27Marco and Steven, they just seem a little bit rattled.
10:30It is a tricky challenge.
10:31Coming your way, just staring right where you're at.
10:33Don't move.
10:34It is important that they get the choux pastry right.
10:36Yes.
10:37But we are judging also flavor.
10:40He's working on a strawberry filling.
10:41I'm ripping off my recipe for a chocolate cake with strawberry filling.
10:46And instead of, of course, doing a chocolate cake, we are now just using the filling from it.
10:52Okay.
10:53Amy and Sally.
10:54How are you?
10:55Good, good.
10:56Now, what are the oranges for?
10:58Making kind of a jelly because that's my thing at home.
11:02I'm the jelly lady in the family.
11:04I make homemade jelly.
11:05I use fresh raspberries, sugar, orange juice, and orange zest.
11:12What shape are they going to be?
11:14Heart-shaped.
11:15Since they're heart-shaped and they're raspberry, just make sure that they don't look too Valentine's Day.
11:20Okay.
11:21Okay.
11:23For me, baking is a way that I can share something that I love to do with others.
11:29We share with each other, with friends, with family.
11:32One of the old Southern traditions, we do things like that.
11:42Almost ready to go into the oven at this point.
11:45Yep.
11:47Shut the door.
11:50That's done.
11:51Got to hustle, Mommy.
11:52You really got to hustle.
11:53Oh, no.
11:54I'm so sorry.
11:55You're going so fast.
11:56You're doing amazing.
11:57Oh, she's dancing.
11:58She did the choo-choo.
12:00I'm so sorry, I'm so sorry, I'm so sorry, I'm so sorry.
12:02Hey, we're going to go now.
12:03I'm so sorry.
12:04I'm so sorry.
12:05I'm so sorry.
12:06I'm sorry, I'm so sorry.
12:07I'm sorry.
12:08This is the dark chocolate ganache.
12:10So we want every bite of the puff to have that delicious whipped cream and chocolate ganache, and a nice peppermint glaze.
12:15glaze rosa and rosanna oh they're looking nice and puffed up good job appreciate it my only
12:25piece of advice i see the strawberry and the basil it's gonna give a little bit of summertime
12:31so what is that holiday glam element that we could have to maybe give it a little bit more spark okay
12:38baby they're puffing up nice no they're puffing great the most important thing is that they don't
12:47take it out of the oven too soon we're just waiting for stuff to bake you know and since
12:51we haven't baked it before we're just watching it like a hawk what happens is that they will
12:54just fall in on themselves i hope they rise some more i hope they rise some more pastry coming out
13:00because what happens is that they look baked and they feel even crispy but yes the steam hasn't
13:10fully cooked out and cooked the shape the flatness is a sign we did a little different size especially
13:18because we were thinking you know if we didn't like the size of one or the other i'm a little
13:22more nervous to slice them in half and have them be so thin let's give them like two more minutes
13:27should be safe yeah i just don't want them to fall but maybe watch them we don't want them to get
13:31burnt i mean they say brown it's got to be hollow inside yeah they came out beautiful
13:41bring them out yeah let's do it that's fine we're doing a pastry cream and raspberry jam five minutes
13:51all right susan focus five minutes we are filling it with mascarpone cheese a blueberry little compote
13:59spread gotta hustle mommy you really gotta hustle i am
14:05to make it look christmassy some pistachio yeah something green
14:11we're finishing with a nice nut on the top i gotta go fast we made a natural sprinkle to make it festive
14:19it's um dehydrated strawberries a little bit of lemon zest and basil get the chocolate ready so you
14:25can do your drizzling one minute left that's very festive go go go go go go go go go you've got
14:32plenty of time there's a minute everyone's done start placing it oh ready to go yep is there you have one
14:39it needs finesse the finesse the finesse wish i had some more strawberry to put on though
14:45spritzed them yeah time's up yes holy cow we did it wait two four six eight ten
15:03rosa and rosanna please tell the judges about your shoe pastry our shoe pastry is an homage to my husband
15:09we infused the italian pastry cream with basil and strawberries and then to garnish made our own
15:16sprinkle to make it festive so pretty very gift worthy very gift worthy yes i wouldn't mind a box of
15:22them for christmas there's a really lovely flavor of basil and strawberry off that it's really nice your
15:28shoe pastry i feel like it has a good structure overall i think they look really good and job well done
15:34so much thank you thank you our gift is for stephen's mother marilyn i love the berries on the
15:43farm so what we did was stephen made mascarpone infused it with raspberries and strawberry blueberry
15:50compote is on the inside i like the colors that are in it i think that it is very christmassy i think
15:57your filling is very tasty and we're very happy to see the piping but really you've fallen short on your
16:03shoe pastry okay i think it was too wet yeah it's got like a more cake-like texture right right thank you
16:09guys thank you thank you thank you
16:13power's is for one of the most wonderful gifts in our lives and that's my mom so this is our creamy
16:20peppermint hot cocoa pastry it has a dark chocolate ganache whipped cream with a peppermint drizzle i think
16:28they're really cute i do see some size variants there's a bit of piping that we can see also which
16:36is good um but it hasn't showed a huge finesse the filling is is nice i do wish i had a little bit more
16:44chocolate it needed maybe another 10 minutes in the oven it's just undercooked okay
16:49i have gifted these to susan because she has been awesome we went with a marbled mascarpone with
16:59strawberry and roasted strawberries and drizzled with white chocolate they're not super uniform and
17:08they're not super decorated but the structure looks nice because you can see the lines from
17:14the star tip on the piping bag and we obviously have 10 instead of 12 which was the brief
17:22flavor is lovely oh good yeah it's really good yeah i like the crispiness of the pastry and i think
17:28there's a nice balance of sweet and acidity but they could have a little bit more pizzazz
17:32pizzazz we just ran out of time thank you guys we made a heart-shaped shoe pastry it's a gift to
17:41my goddaughter ally and my mother-in-law nisi because they love raspberries we did raspberry
17:49chocolate did a little pistachio sprinkle on top and some ganache i think they look a little rustic
17:55but they do look quite uniform okay i think the flavor is quite nice i love the acidity of the raspberry
18:02the chocolate flavor was really nice and rich it was polar opposite of the vanilla but something went
18:09wrong with the bake of the shoe pastry it will always kind of lift up and dome it would never be
18:15flat like that well we got our flavors we did our flavors flavor so i have to ask you judges which team
18:25excelled in this challenge so the team that we felt really captured what we were looking for was rosa and
18:34rosanna we really felt that they looked like a beautiful festive gift thank you and which teams
18:42struggled all the other teams struggled with the the pastry aspect of this but every single team
18:50really brought it in terms of flavor today all right well fantastic job guys please head to the den
18:56and come back for the ultimate festive bake challenge thank you the judges were very impressed so i'm
19:04very proud of us and it's given us you know the confidence to go into the next challenge good job
19:09good job we did it we gotta hustle salt is here right and it's sealed but you used it
19:15come around it ripped really bad right now it's so hard to work with
19:27welcome back to the barn now it's time for your ultimate festive bake so what we want you to do
19:34today is make a cake that is inspired by your favorite childhood christmas gift it must have a surprise
19:41inside we would also like for you to cover the cake in fondant to achieve that look of what your
19:49favorite gift was what was your favorite childhood gift mine was a a toy when i was quite young which
19:58was like an animal that you adopt and i called him biff bronco watchicus oh my big sister helped me name
20:06him mine was probably my scary spice doll what was yours i've always wanted to be a mom my favorite
20:19gift was this doll that looked like a real baby but yeah that was mine well i can't wait to see what
20:26you come up with you have three hours for this challenge ready off you go
20:33all right this is the real thing this is the real thing three hours you know it might sound like a lot
20:46it is in fact not a lot we're just still getting into it mom's zesting some lemons i'm a zester and
20:56we're just working on our batter getting it going steven marco hey how are you what is your surprise
21:04cake tell me about it so when i was a kid i received a music box and the music box actually had a little
21:10clown on the top of him you would crank and after a while he would start doing this crazy little dance
21:15sponge is vanilla and peppermint flavored with crushed candy cans the center is chocolate and also has
21:22peppermints as well with a little clown on top of it good luck guys i'm really excited thank you
21:28to see this favorite childhood christmas gift for me was a toy oven that you make little cakes in and
21:39they bake over a light bulb i thought it was just the greatest thing in the whole wide world and i'm
21:44still baking cakes many decades later i'm calling this a lemonade cake and it's going to be a lemon flavored
21:51cake and a strawberry lemonade frosting using fresh lemon juice and strawberry jam what was your
21:58favorite gift from sally amy my grandchildren best gift i've ever had it's priceless right gifts come
22:07and go and they go out of style and all that yes great kids do not okay how do you like it this way
22:14yeah i still remember when i was three or four going down on christmas morning and my parents had got
22:20me one of those really lovely kitchen play sets i look like a big boss when i'm standing in front of
22:25this he's seeing the photo and he knows what i'm talking about what we have is a really fun sprinkle
22:31cake with a chocolate ganache between our cake layers we're putting a mini cake within our larger cake
22:39so when the judges slice through it a little baby cake will be revealed
22:48susan hmm i'm so sorry what'd you do i think i used a tablespoon for the baking powder
22:56in this yes should i dump it all out yep yeah okay i'm so sorry i'm gonna restart this batch
23:04three teaspoons at least you realized it so it doesn't taste like metallic i thank god so it's
23:11good you messed it up and realized i'm so sorry one
23:20hi ladies hello so what was your favorite childhood toy so my dad had a christmas train that i just
23:25always love to play with okay and it's just the whole underlying meaning of the spirit of christmas
23:30and that the most oh i'm sorry i feel like oh you sound like my son he is obsessed with trains
23:42loves christmas trains i hope you can sense all this emotion inside my cake that's the secret
23:47ingredient of all this love going in here oh we're doing a chocolate hazelnut sponge we are outlining
23:54our layers with the chocolate hazelnut buttercream and filling our layers with the chocolate hazelnut
24:00whipped cream we're wanting to incorporate childhood flavors
24:06hi gabrielle ben hi so what is your surprise cake going to be grew up on a little farm and so
24:13one year for christmas my parents were like hey we think we saw santa in the barn when we got in there
24:17there was a pony a literal pony in the barn sugarfoot was awesome we're taking your advice and
24:24we're trying to get out of our comfort zone a little with flavors we are making orange cardamom
24:30cake and a delicious vanilla cardamom buttercream to go along with it cardamom is one of my favorite
24:37flavors in the whole world and i think the zest of orange is magical the biggest concern here like
24:43always it's timing so uh we gotta hustle could you measure out the sprinkles got it so do a blend
24:53the way i see it is like i'm here uh to win it but susan she's the talent right and so i i'm the sous
25:01chef i i know my place a lot of yes chef a lot of uh marching orders are followed yeah um but it works
25:08and you put salt in both of these right you put salt in them you did include salt yes chef salt is here
25:17right and it's sealed but you used it okay what do you need pretty sure chef yes i did chef um
25:26should we put one more just half half a teaspoon more we'll try the batter before we bake it make
25:31sure it's not too like sugary sweet we want to get these in the oven as soon as possible because uh
25:37we've got a lot of cake that needs to cool all right let's do it beautiful timers on
25:51you've had one hour we need to make sure we have enough time to decorate this it looks like you guys
25:58have a lot of cake going on leave enough time for the stacking yes stacking chilling decoration yes
26:06that's our plan all right bye guys good luck that's okay let's close on bye thank god
26:13if it doesn't work come after me there's a method to this madness we're pretty pressed for time hold
26:18it clean it squish it hold it clean it squish it it's so cute i want to cry
26:25so our surprise element inside the cake is the cake is the cake is the cake is the cake is the cake
26:34amy sally how's it going good do you feel confident about the structure and the shape
26:40and the icing i'm not as experienced with fondant as mixing cakes and frosting with buttercream
26:46do you have a fun surprise inside it was actually mom's idea oh so if it doesn't work come after me
26:52so our surprise element inside the cake is hazelnuts that we are roasting and then we are going to
26:59cover them in chocolate to make them resemble coal we're gonna make sugarfoot the pony out of fondant
27:06are we gonna get a pony for our baby someday you know we just might i'm forming the surprise you're
27:14doing great mom i love the way that light bulb looks the little clown we're casting his head out
27:21of chocolate his base is a ice cream cone he's the cutest little guy this one's done clean clean awesome
27:32oh yeah they could go more you're halfway christmas we're halfway through so we're just trying to get
27:41everything done promise you there's a method to this madness last one oh yay they're good
27:55this is a chocolate filled with peppermints you're killing it it smells really good you are doing it
28:02bubba i am worried about structure with all of them because surprise cakes and they have like a sculpted
28:10element covered in fondant the sponge has to hold up to the weight of all that stacking yeah we are
28:16lifting out the center of our cake to make our surprise within our cake oh these smell good wow so
28:26when the judges cut into the front side all the gumballs will come rolling out onto the floor it's fabulous
28:31we are making the hole i have this a biscuit cutter what are they doing i don't know ben has been
28:43trying to do something in the center of the cake with a tongs i guess we should have cut this as we
28:48went this is going to get interesting i'm going to figure out how to get it out the surprise is that we
28:56left it inside mommy it looks crooked but it's really it's okay no it needs a support right here it
29:07needs it you gotta listen right there there we go the light bulb put a little star on here
29:18i'm in love with her she's gorgeous sugarfoot is such a queen
29:25no horsing around no horsing around 30 minutes left
29:41we need to just go fast fast fast i hope it cools enough time i am a little bit worried about susan and
29:50saman we only have about 30 minutes left and i think they're still filling and stacking their cake
29:55it's really tricky because you really want to roll it thin enough so that it can cover and stretch
30:10but not too thick that it cracks here help me lift okay yeah here we go oh it rips really bad right
30:17there so hard to work with off it's come around come around on my right you have a telltale sign
30:24when when you get stressed that it's like you it's this tone in your voice put it up and over the
30:31top yeah and it stretches downwards okay i'm sorry bossy kind of tension i knew you were going to say
30:39that you should be real cautious you're going to touch right there covering the cake and fondant
30:47is not like an easy task for someone like me oh that looks great oppa
30:56the thickness of the icing really matters i don't want a doorstep of icing
30:59hiding the sins underneath we're pretty pressed for time right now look at this it's a cupcake now
31:07our pride and joy okay okay she's dropping in the cake one
31:16help me position it please i want to cover my hands okay
31:20we just need to get it on it beautiful okay so now don't touch your fingers have taco on them oh no
31:29you're cruising you're going so fast you're doing amazing are you kidding me in the kitchen
31:34you know under pressure when we're making a bake and things are going wrong and i'm getting stressed
31:38or worked up i know that she's going to be there to be that voice of reason call me down and saying
31:43vice versa you're doing great rosa and rosanna have probably the most amount done it's all about the
31:50details i see some fondant work here that i'm a little bit skeptical of but we'll see how it turns out
31:58i really want the precision there in the fondant covering susan just rip it just rip it okay just
32:05smooth it hold it smooth it smooth here you do it five minutes you have five minutes left
32:15can we just try to brush this stuff off
32:20i was thinking the cakes could be kind of higgity-piggity okay hold this up hold this up
32:25pull it up pull it up pull it up pull it up i gotta get this away so it doesn't get chocolate
32:29on every side oh no i'm so sorry i just this chocolate is okay now push this in press this
32:35in press this in clean up
32:40you're killing it honey you're doing so good as soon as it touches your fingers it's going to
32:45disintegrate push it in spread spread and then corners tight corners trees are here
32:49there you go this is no falling i can always spray a little glitter hold it oh boy squish it okay hold
32:58it clean it squish it hold it clean it squish it it's a bit of a lumpy roof you know what i feel like
33:03it's lovely i'm sorry okay we're good time's up time's up i've glitched it works thank you good job mom
33:13did you cut that straighter oh well here i'm just gonna hold this up hope it doesn't fall off i hope
33:20not yeesh
33:30amy and sally you're up our surprise cake is inspired by one of my favorite christmas gifts i ever received
33:38and that was a toy oven and i made these little bitty cakes those represent the cakes that were
33:44baked in the little tiny pans you know i think some of the fondant work could have used a little bit
33:51more finessing but overall it really gives the impression and it's really really cute and i love
33:57the sparkles she started sparkling cakes very young oh it's the light bulb that heats the oven oh cute
34:14i love the concept of the strawberry lemonade i'm so delighted that it's not a vanilla cake with
34:20vanilla buttercream i wish i maybe had a little bit more strawberry in there thank you ladies thank
34:26you thank you
34:33our surprise cake was inspired by a christmas train when i got married my parents gifted me my own
34:39train set and i just feel like the train is the spirit of christmas in motion that is amazing yeah
34:47thank you it's a perfect example of what you can do with fondant icing it looks extremely creative we
34:52had roasted hazelnuts that we had dipped in chocolate to resemble coal visually with this
34:57surprise i kind of wish there was a little bit more contrast i know that coal is black but maybe if you
35:03did some like gold luster dust on it or something
35:09oh that's gorgeous the cake itself is so
35:13moist the frosting is so delicious that was really fantastic oh she's dancing
35:22she did the choo choo everything he said by two thank you
35:26we present to you holiday hoof prints as a tribute to one of the best christmases ever my parents just
35:37had a way of making christmases special this is something that we can't wait to do as parents oh
35:42it's so cute i want to cry i love the detail of the lines i think it looks really really good there is
35:49a little issue with like the buckling here on the fondant i have butterflies i'm excited to see
35:54i'm trying to be gentle we have a little cutie pie in here okay she's in her stable she is she kind
36:03of looks like she's cozied up honestly we wanted to keep her well protected in there what she's got looks
36:12i thought she was just a hair you made this out of fondant yeah what a really clever way to
36:18interpret this challenge thank you the cardamom and orange flavors i think they could be a little
36:24bit stronger i love it i think it's really good the texture of the sponge is supreme great job guys
36:32great job when i was a kid i received this little music box that had a little clown on the top of it
36:43and i thought that was so cool so cute and he's really happy yeah he's very happy
36:48i love the handle on the side you do see a little bit of buckling in in some of the fondant i think
36:53it's time to cut in yeah oh yeah oh i can feel the surprise oh yeah oh really good oh that's fun
37:07i really like the peppermint through the chocolate butter icing also your filling and stacking was really
37:13even you can see that there's a pretty much proportionate amount of buttercream between
37:17each layer which is really lovely to see when you cut into a cake i think the flavor of the sponge is is
37:23good but it's a little bit dry okay
37:25this is inspired by one of my favorite christmas presents of all time so you never know what a
37:35christmas gift might mean for someone in one minute and the rest of their lives i can see the concept
37:41obviously if you'd had more time i think you would have executed it well it is a little topsy-turvy
37:47mm-hmm there's chocolate marks obviously all around and you can see that the fondant
37:52has been too thickly rolled it just looks a bit heavy-handed
37:59oh oh it's warm oh yeah it's in the oven your cake is warm so your icing is going to kind of
38:07melt there is kind of a hard crust around the outside it's been kind of overcooked but your ganache is
38:13delicious very very lovely and it gives a great balance to some of the sweeter elements of this
38:20cake oh well thank you well thank you guys thank you thank you
38:28in prior weeks we just enjoyed being in here it was just a blessing to be in each other's company
38:33and and bake and have fun with one another but now that fifty thousand dollars is tangible it's right
38:39in touch and so yeah i just feel like everybody comes in more focused
38:45oh we're literally baking for a lot you look like that you know we look around and i'm like one of us
38:51is going to win it could be any of our amazing teammates i think we saw some really fantastic
39:00bakes today yeah i'm so impressed especially by rosa and rosanna i think marco and steven have really
39:09surprised us numerous times in the competition we keep thinking oh maybe that's it you know they've
39:14got nothing left in the tank and then they come back fighting i also think that gabriel and ben
39:19really surprised me today you were right last week you were saying that they're kind of rising here
39:27and we saw that definitely today a team that i'm
39:30surprised by in maybe a negative way is amy and sally i think that some of that that gorgeous
39:38finesse that we usually see from them just hasn't been there i really expected susan and simon to do
39:44better in the surprise cake i felt that they were over ambitious for what they could get done what do you
39:51think it's going to take to actually win this competition i think for me it's it's growth feedback
39:58implementation and risk honestly at this point in the competition the people who were actually
40:04taking the risks especially with their flavors are also executing their bakes better
40:15well done guys you all produced some delicious edible gifts i mean when you got your first challenge
40:24for the shoe pastry you weren't sure about how that recipe was going to work but my goodness did you
40:30work together and that for me is the heartbeat of the competition yeah and the second challenge
40:35not only did a lot of them look so entrancing but they also tasted really really good
40:43anna what team excelled today there definitely was a team that did exceptionally well in both challenges
40:51today and that was rosa and rosanna you showed a great mastery with flavor skill creativity
41:01and love of baking so well done thank you well as you know the further we get into the competition
41:16the harder it is to to let people go but sadly one team will be leaving us today that team is
41:29what was that
41:46oh my god
41:48oh you guys
41:49oh it's a note from santa santa okay you've baked with love
41:59twas a feast for the eyes with festive shoe pastries and delicious cake highs and this christmas round
42:07no one will go you're all
42:22oh congratulations oh i sent tears but remember guys we are near the end of the competition so you're
42:31gonna have to up your game okay see you next week bye bye bye see you next week
42:42i'm not gonna recover from that for a long time santa is
42:47really the best guy around yeah to get one more chance one more chance next week we'll fight back again
43:01you
43:23you
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