- 4 hours ago
Baked With Love: Holiday - Season 1 Episode 5 -
Santa's Workshop
Santa's Workshop
Category
😹
FunTranscript
00:01What a gift I have for you.
00:03Another slice of Baked With Love.
00:11Last week on Baked With Love.
00:14Oh, oh, oh.
00:15This 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.
00:22Only one team impressed.
00:24Rosa and Rosanna.
00:26And alongside magnificent monuments.
00:29C'est très bien fait.
00:31Some centerpieces were far from perfect.
00:33We pray that it sticks together.
00:36As we waved goodbye to another team.
00:38Renée and Sade.
00:45Hello. Hi.
00:48The competition is intense.
00:50So 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,
01:04and 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.
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.
01:25It's got to feel amazing that you've made it this far.
01:29You can almost taste that prize money, right?
01:32Yes.
01:33$50,000.
01:35And let's not forget,
01:37the winning team's bake will also appear
01:40in a Hallmark Christmas movie.
01:41How cool is that?
01:42Wow.
01:43However, in order to win this competition,
01:46you have to impress our judges,
01:49Anna and Vaughn.
01:50You look like Santa Claus's legal advisor.
01:58Yes, absolutely.
02:00I'm repping Santa Claus today.
02:02He's in for charges of breaking and entering.
02:07Okay.
02:08This week's theme is Santa's workshop.
02:11Are you ready to make some edible gifts?
02:14What do you want the teams to make
02:16in their holiday classic bake?
02:1812 identical shoe pastry gifts.
02:23Who doesn't know what shoe pastry is in here?
02:27It's okay if you don't.
02:28Okay.
02:29Shoe pastry is what you use to make eclairs,
02:32cream puffs, profiteroles,
02:35and they can be any shape or size.
02:39And we would like them crispy,
02:41evenly cooked golden brown,
02:43and hollow in the center.
02:45And that's because you're going to show us
02:47your piping skills.
02:48But what's really important
02:50is that there is one person
02:52who is inspiring this gift.
02:54So no pressure.
02:55No.
02:56No pressure.
02:57You have one hour and 30 minutes.
03:00Off you go.
03:05Choba, we'll probably do the two-inch.
03:07I'm gonna start getting our ingredients for this.
03:10Growing up with four siblings,
03:12I'm pretty competitive.
03:13So if we win that prize money,
03:15we're really focused on that growing family that we have.
03:18Just being able to give baby the life
03:20that we both really want baby to have
03:22is 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?
03:31What happens is that as it cooks,
03:33there's, like, moisture in it that wants to escape,
03:35so it pushes the choux pastry up in the air.
03:38So you need to see a rise.
03:40A rise.
03:41You know, there's only five teams left,
03:43and I think that this is a really good test
03:45of their baking prowess.
03:46And it really all comes down to the structure of the dough.
03:50I'm gonna combine the milk, the water, the sugar,
03:52the 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,
04:01but it's gonna be fun.
04:05We've done choux just a couple hundred, literally.
04:07But sometimes I feel like when people know
04:09you've made something,
04:10they have a greater expectation,
04:11so 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.
04:20Um, it'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,
04:35I'm thinking something, um, fresh and fruity.
04:38I haven't done a whole lot of baking, I'll be honest here.
04:41You know, I'm not gonna compete against her,
04:43so I took a backseat on the dessert game.
04:47But what I bring with it is the enthusiasm, the design.
04:50We're probably gonna do some kind of strawberry filling inside
04:53and maybe like a marbled strawberry whipped cream situation
04:56to go around the interior filling.
04:58These two gifts are for two of our favorite ladies.
05:02Sally's mother-in-law and my granddaughter, Sally's goddaughter.
05:09They're such an important part of our family.
05:11They are.
05:12Just strong ladies, still magnolias.
05:14They both love raspberries.
05:16And we haven't made anything chocolate yet,
05:19so we're thinking chocolate and raspberry.
05:21We'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.
05:38Yeah, hello, Ben.
05:39Gabrielle and Ben, hello. How's it going?
05:41Good, how are you?
05:42Good. This is our very first choux pastry.
05:45I know. I saw you guys raise your hand when I asked,
05:49what are you most nervous about?
05:51Making sure we're achieving that nice crispy texture like you want.
05:55What are your flavors? Who's the gift for?
05:58We are gonna dedicate this bake to my mom.
06:01She has been absolutely our rock and there for us so much during my pregnancy
06:05and 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.
06:15So I hope it's just like a hug and a mug, you know?
06:18Yes. Oh, a hug and a mug. I love that.
06:21Today is my nine month anniversary since I got married.
06:30Inspired by my husband. Geez. I don't miss him that much yet.
06:34Oh, 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,
06:51but we're going to put the Italian essence in it by infusing the basil to it.
06:55We have the saying in Italian.
06:57It's meaning the sweetness of doing nothing.
07:01It's just like a very laid back approach to making a meal
07:04and 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.
07:15I'm sorry.
07:16We are going to shoot the flour into our pot.
07:19It's good. It's good. It's good.
07:20I don't know what it's supposed to look like, but it looks good.
07:24The big part of this challenge is getting this dough just right.
07:28Getting there.
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 and almonds and pistachios.
07:47Now that we're retired, semi-retired,
07:50we 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.
08:04Just bring the eggs over one at a time.
08:05Just put them there.
08:07Pretty 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.
08:15I 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?
08:32I think it needs part of the other egg.
08:34It's 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,
08:46and then it will taste eggy.
08:47I feel like the dough looks nice.
08:51I'm about to load it into a piping bag.
08:54It can be tricky, especially if you haven't made it before.
08:57If you don't have as much of a visual guide,
08:59they just have a recipe to work off of.
09:03What 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 you 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.
09:39Oh, no.
09:40You should have to kind of pipe it, like push it out.
09:42Okay.
09:43And that's what's happening with there.
09:45It's not as stiff.
09:46I think it's too warm.
09:49Got 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 just fold it in half.
10:05We'll re-pipe all of that.
10:06So these should go in the oven for 20 to 30 minutes.
10:11You are halfway through.
10:13Point in the oven, Mom.
10:16Okay.
10:17Go put it in the oven.
10:19Set our timer for 15 minutes.
10:23Marco and Steven, they just seem a little bit rattled.
10:25It is a tricky challenge.
10:26Coming your way.
10:27Just staring right where you're at.
10:28Don't move.
10:29It is important that they get the choux pastry right.
10:30But we are judging also flavor.
10:34He's working on a strawberry filling.
10:35I'm ripping off my recipe for a chocolate cake with strawberry filling.
10:40And instead of, of course, doing a chocolate cake, we are now just using the filling from it.
10:44Okay, Amy and Sally.
10:45How are you?
10:46Good, good.
10:47Now what are the oranges for?
10:48Making kind of a jelly because that's my thing at home.
10:51I'm the jelly lady in the family.
10:52I make homemade jelly.
10:53I use fresh raspberries, sugar, orange juice, and orange zest.
10:57What shape are they going to be?
10:58Heart-shaped.
10:59Since they're heart-shaped and they're raspberry, just make sure that they don't look too Valentine's Day.
11:04Okay.
11:05Okay.
11:06Good luck, y'all.
11:07For me, baking is a way that I can share something that I love with.
11:10What are the oranges for?
11:11What are the oranges for?
11:12Making kind of a jelly because that's my thing at home.
11:14I'm the jelly lady in the family.
11:15I make homemade jelly.
11:16I use fresh raspberries, sugar, orange juice, and orange zest.
11:19What shape are they going to be?
11:20Heart-shaped.
11:21Since they're heart-shaped and they're raspberry, just make sure that they don't look too Valentine's Day.
11:25I can share something that I love to do with others.
11:28We 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.
12:05This is the dark chocolate ganache.
12:07So we want every bite of the puff to have that delicious whipped cream and chocolate ganache and a nice peppermint glaze.
12:15Rose and Rosanna.
12:16Oh, they're looking nice and puffed up.
12:17Good job.
12:18Appreciate it.
12:19My only piece of advice, I see the strawberry and the basil, it's going to 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?
12:37Okay.
12:38Gaby, they're puffing up nice.
12:39No, they're puffing great.
12:40The most important thing is that they don't take it out of the oven too soon.
12:44We're just waiting for stuff to bake, you know?
12:46And since we haven't baked it before, we're just watching it like a hawk.
12:49What happens is that they will just fall in on themselves.
12:51I hope they rise some more.
12:52I hope they rise some more.
12:53Pasteur coming out.
12:55What 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.
13:12The flatness is a sign.
13:14We did a little different size, especially because we were thinking, you know, if we didn't
13:19like the size of one or the other.
13:20I'm a little more nervous to slice them in half and have them be so thick.
13:24Let's give them like two more minutes to be safe.
13:28Yeah.
13:29Yeah.
13:30I just don't want them to fall, but maybe watch them.
13:31We don't want them to get burnt.
13:32I mean, they say brown.
13:35It's got to be hollow inside.
13:37Yeah.
13:38They came out beautiful.
13:40Bring them out.
13:42Yeah.
13:43Let's do it.
13:44That's fine.
13:45We're doing a pastry cream and raspberry jam.
13:50Five minutes.
13:51All right, Susan.
13:52Focus.
13:53Five minutes.
13:54We are filling it with mascarpone cheese, a blueberry little compote spread.
13:59Got to hustle, mommy.
14:00You really got to hustle.
14:01I am.
14:05To make it look Christmassy, some pistachio.
14:08Yeah.
14:09Something green.
14:11We're finishing with a nice nut on the top.
14:15We've got to go fast.
14:16We made a natural sprinkle to make it festive.
14:18It's dehydrated strawberries, a little bit of lemon zest and basil.
14:23Get the chocolate ready so you can do your drizzling.
14:26One minute left.
14:27One minute left.
14:28That's very festive.
14:30Go, go, go, go, go, go, go, go, go, go, go, go, go, go.
14:32You've got plenty of time.
14:33There's a minute.
14:34Everyone's done.
14:35Start placing it.
14:36Oop.
14:37Ready to go.
14:38Yep.
14:39Does that already have one?
14:40It needs finesse.
14:41The finesse.
14:42The finesse.
14:43Wish I had some more strawberry to put on though.
14:45Spritz the meat.
14:47Time's up.
14:48Yes.
14:49Holy cow.
14:50We did it.
14:51Good job.
14:52Wait.
14:53Two, four, six, eight, ten.
14:57Mmm.
14:58Rosa and Rosanna, please tell the judges about your shoe pastry.
15:07Our shoe pastry is an homage to my husband.
15:10We infused the Italian pastry cream with basil and strawberries.
15:14And then to garnish, made our own sprinkle to make it festive.
15:18So pretty.
15:19Very gift-worthy too.
15:20Very gift-worthy.
15:21Yes.
15:22I wouldn't mind a box of them for Christmas.
15:23There's a really lovely flavor of basil and strawberry off that.
15:27It's really nice.
15:28Your shoe pastry, I feel like it has a good structure.
15:31Overall, I think they look really good and job well done.
15:34Yes.
15:35So much.
15:38Our gift is for Stephen's mother, Marilyn.
15:41I love the berries on the farm.
15:43So what we did was Stephen made mascarpone, infused it with raspberries and strawberry.
15:50Blueberry compote is on the inside.
15:52I like the colors that are in it.
15:54I think that it is very Christmassy.
15:57I think your filling is very tasty.
15:59And we're very happy to see the piping.
16:01But really, you've fallen short on your shoe pastry.
16:04I think it was too wet.
16:05Yeah.
16:06It's got like a more cake-like texture.
16:08Right.
16:09Right.
16:10Thank you, guys.
16:12Thanks.
16:14Hours is for one of the most wonderful gifts in our lives, and that's my mom.
16:19So this is our creamy peppermint hot cocoa pastry.
16:23It has a dark chocolate ganache whipped cream with a peppermint drizzle.
16:28I think they're really cute.
16:30I do see some size variance.
16:33There's a bit of piping that we can see also, which is good, but it hasn't showed a huge finesse.
16:40The filling is nice.
16:42I do wish I had a little bit more chocolate.
16:44It needed maybe another 10 minutes in the oven.
16:47It's just undercooked.
16:48I have gifted these to Susan because she has been awesome.
16:56We went with a marbled mascarpone with strawberry and roasted strawberries and drizzled with white chocolate.
17:05They're not super uniform, and they're not super decorated.
17:10But the structure looks nice because you can see the lines from the star tip on the piping bag.
17:17And we obviously have 10 instead of 12, which was the brief.
17:23Flavor's lovely.
17:24Oh, good.
17:25It's really good.
17:26Yeah, I like the crispiness of the pastry, and I think there's a nice balance of sweet and acidity.
17:30But they could have a little bit more pizazz.
17:33Pizazz.
17:34We just ran out of time.
17:35Thank you, guys.
17:37We made a heart-shaped shoe pastry.
17:40It's a gift to my goddaughter, Allie, and my mother-in-law, Niecy, because they love raspberries.
17:48We did raspberry chocolate, did a little pistachio sprinkle on top and some ganache.
17:53Nice.
17:54I think they look a little rustic.
17:55Mm-hmm.
17:56But they do look quite uniform.
17:57Mm-hmm.
17:58I think the flavor's quite nice.
18:00I love the acidity of the raspberry.
18:02The chocolate flavor was really nice and rich.
18:05It was polar opposite of the vanilla.
18:08But something went wrong with the bake of the shoe pastry.
18:11Okay.
18:12It will always kind of lift up and dome.
18:14It would never be flat like that.
18:16Well, we got our flavors.
18:18We did our flavors.
18:19We got flavors.
18:20Yes, we got flavors.
18:22So I have to ask you, judges, which team excelled in this challenge?
18:27So the team that we felt really captured what we were looking for was Rosa and Rosanna.
18:35We really felt that they looked like a beautiful festive gift.
18:40And which teams struggled?
18:43All the other teams struggled with the pastry aspect of this.
18:48But every single team really brought it in terms of flavor today.
18:52Yeah.
18:53All right.
18:54Well, fantastic job, guys.
18:55Please head to the den and come back for the ultimate festive bake challenge.
19:02The judges were very impressed.
19:04So I'm very proud of us.
19:06And it's given us, you know, the confidence to go into the next challenge.
19:09Good job.
19:10Good job.
19:11We did it.
19:12We got to hustle.
19:13Salt is here, right?
19:14And it's sealed, but you used it.
19:15Yes, Chef.
19:16Come around.
19:17It rips really bad right there.
19:18So hard to work with.
19:27Welcome back to the barn.
19:29Now it's time for your ultimate festive bake.
19:33So what we want you to do today is make a cake that is inspired by your favorite childhood Christmas gift.
19:40It must have a surprise inside.
19:42We would also like for you to cover the cake in fondant to achieve that look of what your favorite gift was.
19:50What was your favorite childhood gift?
19:52Ooh.
19:54Mine was a toy when I was quite young, which was like an animal that you adopt.
20:00And I called him Biff Bronco Watchicus.
20:02Oh.
20:03Well, my big sister helped me name him.
20:07Mine was probably my Scary Spice doll.
20:13What was yours?
20:15I've always wanted to be a mom.
20:17My favorite gift was this doll that looked like a real baby.
20:22Mmm.
20:23But yeah, that was mine.
20:24Well, I can't wait to see what you come up with.
20:27You have three hours for this challenge.
20:30Ready?
20:31Off you go.
20:33All right, the mama.
20:36This is the real thing.
20:37This is the real thing.
20:39Three hours, you know, it might sound like a lot.
20:46It is, in fact, not a lot.
20:47We're just now getting into it.
20:52Mom's zesting some lemons.
20:54I'm a zester.
20:55And we're just working on our batter, getting it going.
20:59Steven and Marco.
21:01Hey, how are you?
21:02What is your surprise cake?
21:04Tell me about it.
21:05So when I was a kid, I received a music box.
21:08Uh-huh.
21:09And the music box actually had a little clown on the top of him.
21:12You would crank, and after a while, he would start doing this crazy little dance.
21:16Sponge is vanilla and peppermint flavored with crushed candy cans.
21:20The center is chocolate and also has peppermints as well.
21:24With a little clown on top of it.
21:26Good luck, guys.
21:27I'm really excited to see this.
21:29Thank you very much.
21:30Thanks.
21:31Favorite childhood Christmas gift for me was a toy oven that you make little cakes in and they bake over a light bulb.
21:41I thought it was just the greatest thing in the whole wide world.
21:44And I'm still baking cakes.
21:46Many decades later, we're calling this a lemonade cake.
21:49And it's going to be a lemon flavored cake and a strawberry lemonade frosting.
21:54Using fresh lemon juice and strawberry jam.
21:57What was your favorite gift from Sally, Amy?
22:01My grandchildren.
22:03Best gift I've ever had.
22:05It's priceless, right?
22:06Gifts come and go and they go out of style and all that.
22:09Yes, yes.
22:10Great kids do not.
22:11Okay.
22:12How do you like it this way?
22:14Yep.
22:15I still remember when I was three or four going down on Christmas morning and my parents had gotten me one of those really lovely pitch-and-play sets.
22:22I look like a big boss when I'm standing in front of this.
22:25He's seeing the photo and he knows what I'm talking about.
22:29What we have is a really fun sprinkle cake with a chocolate ganache between our cake layers.
22:36We're putting a mini cake within our larger cake so when the judges slice through it, a little baby cake will be revealed.
22:48Susan.
22:49Hmm?
22:50I'm so sorry.
22:51What'd you do?
22:52I think I used a tablespoon for the baking powder.
22:55In this?
22:56Yes.
22:57Should I dump it all out?
22:58Yup.
22:59Yeah.
23:00Okay.
23:01I'm so sorry.
23:02I'm gonna restart this batch.
23:05Three teaspoons.
23:06At least you realized it so it doesn't taste like metallic.
23:08Yeah.
23:09Thank God.
23:10So it's good you messed it up and realized.
23:12I'm so sorry.
23:15One.
23:16One.
23:17Hi ladies.
23:20Hello.
23:21So what was your favorite childhood toy?
23:23So my dad had a Christmas train that I just always loved to play with.
23:26Okay.
23:27And it's just the whole underlying meaning of the spirit of Christmas and that the most...
23:31Oh, my son.
23:32I'm sorry.
23:33I feel like...
23:34She loves the train.
23:35She loves the train.
23:36Oh, you sound like my son.
23:37He is obsessed with trains.
23:38Loves trains.
23:39Loves Christmas trains.
23:40I hope you can sense all this emotion inside my cake.
23:41That's the secret ingredient.
23:42It's all this love going in here.
23:43Oh, my goodness.
23:44We're doing a chocolate hazelnut sponge.
23:45We are outlining our layers with the chocolate hazelnut buttercream.
23:46And filling our layers with the chocolate hazelnut whipped cream.
23:47We're wanting to incorporate childhood flavors.
23:50Hi.
23:51Gabrielle, Ben.
23:52Hi.
23:53So what is your song?
23:54I'm so sorry.
23:55I'm sorry.
23:56I'm sorry.
23:57I'm sorry.
23:58I'm sorry.
23:59I'm sorry.
24:00I'm sorry.
24:01I'm sorry.
24:02I'm sorry.
24:03I'm sorry.
24:04I'm sorry.
24:05I'm sorry.
24:06I'm sorry.
24:07I'm sorry.
24:08Oh, Ben.
24:09Hi.
24:10So what is your surprise cake going to be?
24:11Grew up on a little farm.
24:12And so one year for Christmas, my parents were like, hey, we think we saw Santa in the barn.
24:17When we got in there, there was a pony, a literal pony in the barn. Sugarfoot was awesome.
24:23We're taking your advice and we're trying to get out of our comfort zone a little with flavors.
24:28We are making our orange cardamom cake and a delicious vanilla cardamom buttercream to go along with it.
24:37Cardamom is one of my favorite flavors in the whole world.
24:39And I think the zest of orange is magical.
24:41The biggest concern here, like always, it's timing.
24:44So we got to hustle.
24:50Could you measure out the sprinkles?
24:51Got it.
24:52So do a blend.
24:53The way I see it is like, I'm here to win it.
24:57But Susan, she's the talent, right?
25:00So I'm the sous chef.
25:01I know my place.
25:02A lot of yes, chef.
25:03A lot of marching orders are followed.
25:06Yeah.
25:07But it works.
25:08And you put salt in both of these, right?
25:10You put salt in them?
25:13You did include salt.
25:15Yes, chef.
25:16Salt is here, right?
25:17And it's sealed, but you used it.
25:18Yes, chef.
25:19Okay.
25:20What do you need?
25:21Pretty sure, chef.
25:22Yes, I did, chef.
25:23Should we put one more, just half a teaspoon more?
25:28We'll try the batter before we bake it.
25:30Yes, yes.
25:31Make sure it's not too, like, sugary sweet.
25:33We want to get these in the oven as soon as possible,
25:35because we've got a lot of cake that needs to cool.
25:40All right.
25:41Let's do it.
25:42Beautiful.
25:43Timer's on.
25:44You've had one hour.
25:54We need to make sure we have enough time to decorate this.
25:57It looks like you guys have a lot of cake going on.
26:00Leave enough time for the stacking.
26:03Yes, stacking, chilling, decoration.
26:05Yes.
26:06That's our plan.
26:07All right.
26:08Bye, guys.
26:09See you later.
26:10That's okay.
26:11Bye.
26:12Thank God.
26:13If it doesn't work, come after me.
26:15There's a method to this madness.
26:17We're pretty pressed for time.
26:18Hold it, clean it, squish it.
26:19Hold it, clean it, squish it.
26:20It's so cute.
26:21I want to cry.
26:34Amy, Sally, how's it going?
26:36Good.
26:37Do you feel confident about the structure and the shape and the icing?
26:41I'm not as experienced with fondant as mixing cakes and frosting with buttercream.
26:46Do you have a fun surprise inside?
26:48It was actually mom's idea.
26:49Oh.
26:50So if it doesn't work, come after me.
26:53So our surprise element inside the cake is hazelnuts that we are roasting.
26:57And then we are going to cover them in chocolate to make them resemble cold.
27:02We're going to make Sugarfoot the pony out of fondant.
27:06Are we going to get a pony for our baby someday?
27:08You know, we just might.
27:10I'm forming the surprise.
27:13You're doing great, mom.
27:14I love the way that light bulb looks.
27:16The little clown, we're casting his head out of chocolate.
27:21His base is a ice cream cone.
27:25He's the cutest little guy.
27:27This one's done.
27:28Clean.
27:29Clean.
27:30Awesome.
27:31Oh yeah, they could go more.
27:33You're halfway.
27:35Christmas.
27:36We're halfway through, so we're just trying to get everything done.
27:41I promise you there's a method to this madness.
27:46Last one.
27:47Oh, yay!
27:48They're good.
27:49This is a chocolate filled with peppermints.
27:54You're killing it.
27:55Smells really good.
27:56You are doing it, Bubba.
27:58I am worried about the structure with all of them, because surprise cakes, when they have
28:00like a sculpted element, come out of it.
28:03You're doing it, Bubba.
28:04I am worried about the structure with all of them, because surprise cakes, when they have
28:09like a sculpted element, covered in fondant.
28:12The sponge has to hold up to the weight of all that stacking.
28:15Yeah.
28:16We are lifting out the center of our cake to make our surprise within our cake.
28:23Ooh.
28:24These smell good.
28:25Wow.
28:26So when the judges cut into the front side, all the gumballs will come rolling out onto
28:30the floor.
28:31It's fabulous.
28:32We are making the hole.
28:39I have this biscuit cutter.
28:41What are they doing?
28:42I don't know.
28:43Ben has been trying to do something in the center of the cake with a tongs.
28:46I guess we should have cut this as we went.
28:48This is going to get interesting.
28:53I'm going to figure out how to get it out.
28:55The surprise is that we left it inside.
28:58Mommy, it looks crooked, but it's really, it's okay.
29:05No, it needs a support.
29:07Right here, it needs it.
29:08You've got to listen.
29:09Right there.
29:11There we go.
29:13The light bulb put a little star on here.
29:18I'm in love with her.
29:20She's gorgeous.
29:23Sugarfoot is such a queen.
29:28No horsing around.
29:34No horsing around.
29:3530 minutes left.
29:41We need to just go fast, fast, fast.
29:43I hope it cools enough time.
29:45I am a little bit worried about Susan and Saman.
29:51We only have about 30 minutes left and I think they're still filling and stacking their cake.
29:55Fondant is really tricky because you really want to roll it thin enough so that it can cover and stretch, but not too thick that it cracks.
30:12Here, help me lift.
30:13Okay.
30:14Yeah.
30:15Here we go.
30:16Oh, it rips really bad right there.
30:18So hard to work with.
30:20Topics come around, come around on my right.
30:23You have a telltale sign when you get stressed that it's like, it's this tone in your voice.
30:30Put it up and over the top.
30:32Yeah.
30:33And it stretches downwards.
30:34Okay.
30:35I'm sorry.
30:36I knew you were going to say that.
30:40Don't you be real cautious.
30:42You're going to touch right there.
30:45Covering a cake and fondant is not like an easy task for someone like me.
30:50Oh, that looks great.
30:51Oppa.
30:52Yeah.
30:53The thickness of the icing really matters.
30:57I don't want a doorstep of icing hiding the sins underneath.
31:02We're pretty pressed for time right now.
31:05Look at this.
31:06It's a cupcake now.
31:07Our pride and joy.
31:08Okay.
31:09Okay.
31:10She's dropping in the cake.
31:12One.
31:13Help me position it, please.
31:17I want to cover my hands.
31:18Okay.
31:19We just need to get it on it.
31:22Beautiful.
31:23Okay, so now...
31:24Don't touch it.
31:25Your fingers have chocolate on them.
31:26Oh, no.
31:30You're cruising.
31:31You're going so fast.
31:32You're doing amazing.
31:33Are you kidding me?
31:34In the kitchen, you know, under pressure, when we're making a bake and things are going
31:37wrong and I'm getting stressed or worked up, I know that she's going to be there to be
31:41that voice of reason, call me down, and saying vice versa.
31:44You're doing great, bubba.
31:45Rosa and Rosanna have probably the most amount done.
31:49So what about the details?
31:51I see some fondant work here that I'm a little bit skeptical of, but we'll see how it turns
31:57out.
31:58I really want the precision there in the fondant covering.
32:02Susan, just rip it.
32:03Just rip it.
32:04Okay.
32:05Just smooth it.
32:06Hold it.
32:07Smooth it.
32:08Smooth it.
32:09Oh, God.
32:10Here, you do it.
32:11Five minutes.
32:12Can we just try to brush this stuff off?
32:16Yeah.
32:17I was thinking the cakes could be kind of higgity-piggity.
32:23Okay.
32:24Hold this up.
32:25Hold this up.
32:26Hold this up.
32:27Pull it up.
32:28Pull it up.
32:29Pull it up.
32:30Pull it up.
32:31I got to get this away so it doesn't get chocolate on everything.
32:32Oh, no.
32:33I'm so sorry.
32:34I just, this chocolate is...
32:35Okay, now push this in.
32:36Press this in.
32:37Press this in.
32:38Clean up.
32:39You're killing it, honey.
32:42You're doing so good.
32:43As soon as it touches your fingers, it's going to disintegrate.
32:46Push it in.
32:47Spread.
32:48Press.
32:49And then corners.
32:50Tight corners.
32:51Trees are here.
32:52There you go.
32:53There's a snow falling.
32:54I can always spray a little glitter.
32:56Hold it.
32:57Clean it.
32:58Squish it.
32:59Okay.
33:00Hold it.
33:01Clean it.
33:02Squish it.
33:03It's a bit of a lumpy roof, but you know what?
33:04I feel like it's lovely.
33:05I'm sorry.
33:06Okay.
33:07We're good.
33:08Thumbs up.
33:09Thumbs up.
33:10I've glitched it.
33:11It works.
33:13Good job, Mom.
33:14Did you do that?
33:15I should have cut that straighter.
33:16Oh, well.
33:17Here.
33:18I'm just going to hold this up.
33:19I hope it doesn't fall off.
33:21I hope not.
33:22Yeesh.
33:30Amy and Sally, you're up.
33:34Our surprise cake is inspired by one of my favorite Christmas gifts I ever received.
33:37And that was a toy oven and I made these little bitty cakes.
33:42Those represent the cakes that were baked in the little tiny pans.
33:46You know, I think some of the fondant work could have used a little bit more finessing,
33:52but overall, it really gives the impression.
33:55And it's really, really cute.
33:56And I love the sparkles.
33:57She started sparkling cakes very young.
34:01Oh.
34:02It's the light bulb that heats the oven.
34:03Oh, cute.
34:04I love the concept of the strawberry lemonade.
34:17I'm so delighted that it's not a vanilla cake with vanilla buttercream.
34:21I wish I maybe had a little bit more strawberry in there.
34:24Thank you, ladies.
34:26Thank you so much.
34:33Our surprise cake was inspired by a Christmas train.
34:36When I got married, my parents gifted me my own train set.
34:40And I just feel like the train is a spirit of Christmas in motion.
34:43That is amazing.
34:47It's a perfect example of what you can do with fondant icing.
34:50It looks extremely creative.
34:52We had roasted hazelnuts that we had dipped in chocolate to resemble coal.
34:57Visually, with this surprise, I kind of wish there was a little bit more contrast.
35:00I know that coal is black, but maybe if you did some, like, gold luster dust on it or something.
35:09Oh, that's gorgeous.
35:10That's good.
35:11The cake itself is so moist.
35:14The frosting is so delicious.
35:18That was really fantastic.
35:20Oh, she's dancing.
35:21She's dancing.
35:22She did the choo-choo.
35:23Everything he said by two.
35:27We present to you holiday hoof prints as a tribute to one of the best Christmases ever.
35:36My parents just had a way of making Christmases special.
35:39This is something that we can't wait to do as parents.
35:41Oh, it's so cute.
35:43I want to cry.
35:44I love the detail of the lines.
35:47I think it looks really, really good.
35:48There is a little issue with, like, the buckling here on the fondant.
35:52I have butterflies I'm excited to see.
35:54I'm trying to be gentle.
35:56We have a little cutie pie in here.
35:59Okay.
36:00She's in her stable.
36:01She is.
36:02It's cute.
36:03She kind of looks like she's cozied up.
36:05Honestly...
36:06We wanted to keep her well-protected in there.
36:09What?
36:10She's got legs.
36:11Whoa.
36:12I thought she was just a hair.
36:14You made me.
36:15She's got a fondant.
36:16Yeah.
36:17What a really clever way to interpret this challenge.
36:21The cardamom and orange flavors, I think they could be a little bit stronger.
36:25I love it.
36:26I think it's really good.
36:28The texture of the sponge is supreme.
36:31Great job, guys.
36:32Yeah, great job.
36:38When I was a kid, I received this little music box that had a little clown on the top of it.
36:42And I thought that was so cool.
36:44So cute.
36:45And he's really happy.
36:46Yeah.
36:47He's very happy.
36:48I love the handle on the side.
36:50You do see a little bit of buckling in some of the fondant.
36:53I think it's time to cut in.
36:54Yeah.
36:55Oh, yeah.
36:56Oh, okay.
36:57I can feel the surprise.
36:58Oh, yeah.
36:59Woohoo!
37:01Really good.
37:02Oh, that's fun.
37:04I really like the peppermint through the chocolate butter icing.
37:11Also, your filling and stacking was really even.
37:14You can see that there's a pretty much proportionate amount of buttercream between each layer,
37:18which is really lovely to see when you cut into a cake.
37:21I think the flavor of the sponge is good, but it's a little bit dry.
37:25Okay.
37:26This is inspired by one of my favorite Christmas presents of all time.
37:35So you never know what a Christmas gift might mean for someone in one minute and the rest of their lives.
37:40I can see the concept.
37:42Obviously, if you'd had more time, I think you would have executed it well.
37:46It is a little topsy-turvy.
37:48There's chocolate marks, obviously, all around.
37:50And you can see that the fondant has been too thickly rolled.
37:54It just looks a bit heavy-handed.
37:59Oh!
38:00Oh!
38:01Oh, it's warm.
38:02Oh, yeah.
38:03It's in the oven!
38:04Your cake is warm, so your icing's gonna kind of melt.
38:08There is kind of a hard crust around the outside.
38:11It's been kind of overcooked.
38:12But your ganache is delicious.
38:15Very, very lovely.
38:16And it gives a great balance to some of the sweeter elements of this cake.
38:21Oh, well taken.
38:22Well, thank you, guys.
38:28In prior weeks, we just enjoyed being in here.
38:31It was just a blessing to be in each other's company and bake and have fun with one another.
38:35But now that $50,000 is tangible.
38:38It's right in touch.
38:40And so, yeah, I just feel like everybody comes in more focused.
38:43Oh, we're literally baking for a lot of baking.
38:44You look like that.
38:45You know, we look around and I'm like, one of us is going to win.
38:46It could be any of our amazing teammates.
38:58We saw some really fantastic bakes today.
39:01Yeah.
39:02I'm so impressed, especially by Rosa and Rosanna.
39:06I think Marco and Steven have really surprised us numerous times in the competition.
39:12We keep thinking, oh, maybe that's it.
39:14You know, they've got nothing left in the tank and then they come back fighting.
39:17Yes.
39:18I also think that Gabriel and Ben really surprised me today.
39:21You were right last week.
39:23You were saying that they're kind of rising here and we saw that definitely today.
39:29A team that I'm surprised by in maybe a negative way is Amy and Sally.
39:36I think that some of that gorgeous finesse that we usually see from them just hasn't been there.
39:42I really expected Susan and Simone to do better in the surprise cake.
39:47I felt that they were over ambitious for what they could get done.
39:51What do you think it's going to take to actually win this competition?
39:55I think for me, it's growth, feedback, implementation and risk.
39:59Honestly, at this point in the competition, the people who were actually taking the risks,
40:05especially with their flavors, are also executing their bakes better.
40:12Well done, guys.
40:17You all produced some delicious edible gifts.
40:22I mean, when you got your first challenge for the choux pastry,
40:26you weren't sure about how that recipe was going to work.
40:29But my goodness, did you work together.
40:31And that for me is the heartbeat of the competition.
40:34Yeah. And the second challenge, not only did a lot of them look so entrancing,
40:40but they also tasted really, really good.
40:43Anna, what team excelled today?
40:46There definitely was a team that did exceptionally well in both challenges today.
40:51And that was Rosa and Rosanna.
40:53You showed a great mastery with flavor, skill, creativity and love of baking.
41:02So well done.
41:03Thank you so much.
41:05Well, as you know, the further we get into the competition, the harder it is to let people go.
41:21But sadly, one team will be leaving us today.
41:26That team is...
41:28What was that?
41:42Oh, my God.
41:43I know, you guys.
41:44It's a note from Santa.
41:45Santa!
41:46Okay.
41:47You've baked with love.
41:48Twas a feast for the eyes.
41:49With festive shoe pastries.
41:51And delicious cake highs.
41:52And this Christmas round, no one will go.
41:55You're all staying on.
41:57Ho, ho, ho, ho!
42:09Ho!
42:10Ho, ho, ho!
42:14Ho, ho, ho!
42:19Oh, congratulations!
42:23Oh, congratulations.
42:24Oh, I saved tears.
42:26But remember, guys, we are near the end of the competition,
42:31so you're going to have to up your game, OK?
42:34See you next week.
42:36Bye.
42:37Bye.
42:38See you next week.
42:42I'm not going to recover from that for a long time.
42:45Santa is truly the best guy around.
42:49Yeah.
42:49To get one more chance.
42:50One more chance.
42:53Next week, we'll fight back again.
43:20Let's see.
43:26Oh.
43:28Oh.
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