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00:00What a gift I have for you. Another slice of Baked With Love.
00:16Last week on Baked With Love.
00:19Oh, oh, oh. This one's cooking a little bit slower.
00:22That's not good.
00:23After some donut disasters.
00:25My donut, that's not fully cooked.
00:27Only one team impressed.
00:30Rosa and Rosanna.
00:31And alongside magnificent monuments.
00:34C'est très bien fait.
00:35Some centerpieces were far from perfect.
00:38We pray that it sticks together.
00:41As we waved goodbye to another team.
00:43Renée and Sade.
00:50Hello.
00:52Hi.
00:53The competition is intense.
00:55So when we won Best Bakers last week,
00:58we were over the moon with excitement.
00:59We definitely feel like we need to step it up this week
01:02if we're going to be able to try to get in that top spot again.
01:05Come on in.
01:07We have all been at the top and we have all been at the bottom.
01:11So at the moment, it's still anybody's game.
01:12I love your strawberry dress.
01:15Thank you so much.
01:16Last week for us was a hurdle.
01:18This week we're going to come back up.
01:19Yeah.
01:20So it's a wild rollercoaster ride.
01:23The pressure is on.
01:25Welcome back to the barn.
01:27How are you feeling?
01:28Good.
01:28Good?
01:29Good.
01:29Good.
01:29It's got to feel amazing that you've made it this far.
01:34You can almost taste that prize money, right?
01:36Yes.
01:37It's $50,000.
01:40And let's not forget,
01:41the winning team's bake will also appear
01:44in a Hallmark Christmas movie.
01:46How cool is that?
01:47Wow.
01:48However, in order to win this competition,
01:51you have to impress our judges,
01:54Anna and Vaughn.
01:55Hi.
01:55Hi.
01:56Hi.
01:56Hi.
01:57Hi.
01:58Hi.
01:59You look like Santa Claus's legal advisor.
02:03Yes, absolutely.
02:05I'm repping Santa Claus today, so.
02:08He's in for charges of breaking and entering.
02:11Okay.
02:13This week's theme is Santa's workshop.
02:16Are you ready to make some edible gifts?
02:20What do you want the teams to make
02:22in their holiday classic bake?
02:23Twelve identical shoe pastry gifts.
02:28Who doesn't know what shoe pastry is in here?
02:32It's okay if you don't.
02:33Okay.
02:33Shoe pastry is what you use to make eclairs,
02:38cream puffs, profiteroles,
02:40and they can be any shape or size.
02:44And we would like them crispy,
02:46evenly cooked golden brown,
02:47and hollow in the center.
02:49And that's because you're going to show us your piping skills.
02:53But what's really important
02:54is that there is one person who is inspiring this gift.
02:58So, no pressure.
02:59No.
03:00No pressure.
03:01You have one hour and 30 minutes.
03:05Off you go.
03:09Choban, we'll probably do the two-inch.
03:11I'm going to start getting our ingredients for this.
03:15Growing up with four siblings,
03:16I'm pretty competitive.
03:18So, if we win that prize money,
03:20we're really focused on that growing family that we have.
03:23Just being able to give baby the life
03:25that we both really want baby to have
03:27is definitely getting us really excited.
03:30Let's see what we've got in the market today, folks.
03:33Guys, what is a pastry supposed to look like?
03:37What happens is that as it cooks,
03:39there's like moisture in it that wants to escape,
03:41so it pushes the shoe pastry up in the air.
03:44So, you need to see a rise.
03:45You know, there's only five teams left,
03:48and I think that this is a really good test
03:50of their baking prowess.
03:52And it really all comes down to the structure of the dough.
03:55I'm going to combine the milk, the water,
03:57the sugar, the salt, and the butter.
03:59This is our first time doing shoe pastry,
04:01but we really do enjoy a technical challenge.
04:04It is brand spanking new to me,
04:06but it's going to be fun.
04:09We've done shoe just a couple hundred, literally.
04:12But sometimes I feel like when people know you've made something,
04:15they have a greater expectation,
04:16so it almost makes the challenge actually a bit harder.
04:21Simone.
04:21Susan, how are you getting on?
04:23I think we're doing okay.
04:25It's our first time making shoe pastry.
04:28Who is this gift for?
04:29He's insisting that it's for me.
04:31It's for her.
04:32It's for her.
04:33They don't bake enough for her.
04:34Has that influenced the flavor?
04:36Absolutely.
04:37When I think of gifting Susan a dessert,
04:40I'm thinking something fresh and fruity.
04:43I haven't done a whole lot of baking, I'll be honest here.
04:46You know, I'm not going to compete against her,
04:48so I took a backseat on the dessert game.
04:51But what I bring with it is the enthusiasm, the design.
04:55We're probably going to do some kind of strawberry filling inside
04:58and maybe like a marbled strawberry whipped cream situation
05:01to go around the interior filling.
05:05These shoe gifts are for two of our favorite ladies.
05:08Sally's mother-in-law and my granddaughter, Sally's goddaughter.
05:14They're such an important part of our family.
05:17They are.
05:17Strong ladies.
05:18Still magnolias.
05:20They both love raspberries.
05:22And we haven't made anything chocolate yet,
05:24so we're thinking chocolate and raspberry.
05:26We're working on flavor.
05:28That's our focus.
05:29We are struggling with pleasing the judges with flavors.
05:33Amy and Sally, flavor and texture
05:36really just weren't there for us in this bake today.
05:40It might need a touch more sugar.
05:44Yeah, hello, Ben.
05:45Hello, how's it going?
05:47Good, how are you?
05:47Good.
05:48This is our very first shoe pastry.
05:50I know, I saw you guys raise your hand when I asked,
05:54what are you most nervous about?
05:56Making sure we're achieving that nice, crispy texture like you want.
06:00What are your flavors?
06:02Who's the gift for?
06:03We are going to dedicate this bake to my mom.
06:06She has been absolutely our rock and there for us so much
06:09during my pregnancy and just in our lives in general.
06:12Yeah, she's the best.
06:12And her very favorite treat at Christmas is a peppermint hot chocolate.
06:17Oh.
06:17So we're going to incorporate those flavors in.
06:20So I hope it's just like a hug and a mug, you know?
06:22Yes, oh, a hug and a mug.
06:24I love that.
06:26Today is my nine-month anniversary since I got married.
06:35Inspired by my husband.
06:36Geez, I don't miss him that much yet.
06:40Oh, goodness.
06:40It is an Italian-American mix because my husband is American and I'm Italian.
06:48So his favorite during Christmas time is to make like a strawberry shortcake.
06:52So we're going to do a strawberry-inspired Italian pastry cream, but we're going to put the Italian
06:58essence in it by infusing the basil to it.
07:00We have the saying in Italian, it's il dolce di farinante, meaning the sweetness of doing
07:06nothing.
07:06It's just like a very laid-back approach to making a meal and just utilizing whatever's
07:11at your fingertips.
07:12And it's the sweetness of simplicity.
07:14You don't need much in life to make life sweet.
07:17I just need to focus on this right now, Mommy, because I've got to get it in.
07:20I'm sorry.
07:21We are going to shoot the flour into our pot.
07:24It's good.
07:25It's good.
07:26Okay.
07:27You start.
07:28Okay.
07:29I don't know what it's supposed to look like, but it looks good.
07:30The big part of this challenge is getting this dough just right.
07:34Getting there.
07:35We are doing a little gift for Stephen's mother, Marilyn.
07:40They live on a farm, lots of berries, so we're inspired by that.
07:46And we will complement that with white chocolate and almonds and pistachios.
07:53Now that we're retired, semi-retired, we have a little bit more time to do things that
07:58we really want to do.
08:00And the baking is something that is really kind of fun for us.
08:04Stephen has become an amazing student.
08:07Then we add the eggs.
08:08One at a time.
08:09Just bring the eggs over one at a time.
08:10Just put them there.
08:12Yeah, exactly.
08:13Pretty new for me.
08:14We have no idea how many we're going to put in.
08:16Well, it needs to be smooth and glossy, and the batter needs to stream off the ribbons.
08:21I don't think I'm going to need that last egg.
08:23Oh.
08:24This is feeling right.
08:25Is it?
08:26Yeah.
08:27I would say that's smooth and glossy, wouldn't you?
08:31It's like chunks.
08:32I saw theirs, and it was like doughy, you know?
08:35I think it needs part of the other egg.
08:39It needs a little bit more egg.
08:43Marco and Stephen, right?
08:44Their mix looked a little bit wet.
08:46If you've too much egg in it, it's going to develop a slightly cake-like texture, and then
08:51it will taste eggy.
08:52I feel like the dough looks nice.
08:54I'm about to load it into a piping bag.
08:58It can be tricky, especially if you haven't made it before.
09:01If you don't have as much of a visual guide, they just have a recipe to work off of.
09:06What do I need?
09:07Twelve?
09:08Twelve.
09:09Just practice.
09:10Just study.
09:11Ten.
09:12Ten.
09:13I'm such a fan of hearts.
09:22I'm such a girly girl.
09:24I heart everything.
09:25I have made shoe pastry once before, but it was a long time ago.
09:30I'm going to do another one here, because that one's ugly.
09:33Beauty's in the eye of the beholder.
09:35I think he's rather nice.
09:36That's why she married me.
09:43Pastry shouldn't just leak out of the piping bag.
09:44Oh, no.
09:45You should have to kind of pipe it, like push it out.
09:47Okay.
09:48And that's what's happening with there.
09:49It's not as stiff.
09:50I think it's too warm.
09:54Got to cool it down a little bit.
09:56It's still too warm to use and pipe correctly.
09:59I need to scrape all of that back into the bowl.
10:01I need to re-pipe all of it.
10:05All right.
10:06Quickly.
10:07Just fold it in half.
10:09We'll re-pipe all of that.
10:16So these should go in the oven for 20 to 30 minutes.
10:19You are halfway through.
10:21Going in the oven, Mom.
10:24Okay.
10:25Go put it in the oven.
10:27Set our timer for 15 minutes.
10:31Marco and Steven, they just seem a little bit rattled.
10:34It is a tricky challenge.
10:36Coming your way.
10:37Just staring right where you're at.
10:38Don't move.
10:39It is important that they get the choux pastry right.
10:40Yes.
10:41But we are judging also flavor.
10:44He's working on a strawberry filling.
10:46I'm ripping off my recipe for a chocolate cake with strawberry filling.
10:50And instead of, of course, doing a chocolate cake,
10:53we are now just using the filling from it.
10:56Okay.
10:57Amy and Sally.
10:58How are you?
10:59Good, good.
11:00Now what are the oranges for?
11:02Making kind of a jelly because that's my thing at home.
11:06I'm the jelly lady in the family.
11:08I make homemade jelly.
11:09I use fresh raspberries, sugar, orange juice, and orange zest.
11:15What shape are they going to be?
11:18Heart-shaped.
11:19Since they're heart-shaped and they're raspberry,
11:21just make sure that they don't look too Valentine's Day.
11:24Okay.
11:25Okay.
11:27Good luck, y'all.
11:28Doing it is a way that I can share something that I love to do with others.
11:33We share with each other, with friends, with family.
11:36One of the old Southern traditions, we do things like that.
11:41Almost ready to go into the oven at this point.
11:49Yep.
11:50Shut the door.
11:52That's done.
11:53Got a hustle, mommy.
11:54You really got a hustle.
11:55Oh, no.
11:56I'm so sorry.
11:57You're going so fast.
11:58You're doing amazing.
11:59Oh, she's dancing.
12:00She did the choo-choo.
12:01This is the dark chocolate ganache.
12:02So we want every bite of the puff to have that delicious whipped cream and chocolate ganache and a nice peppermint glaze.
12:19Rosa and Rosanna.
12:22Oh, they're looking nice and puffed up.
12:25Good job.
12:26Appreciate it.
12:27My only piece of advice, I see the strawberry and the basil, it's going to give a little bit of summertime.
12:36So what is that holiday glam element that we could have to maybe give it a little bit more spark?
12:42Okay.
12:46Gabi, they're puffing up nice.
12:48No, they're puffing great.
12:49The most important thing is that they don't take it out of the oven too soon.
12:53We're just waiting for stuff to bake, you know?
12:55And since we haven't baked it before, we're just watching it like a hawk.
12:58What happens is that they will just fall in on themselves.
13:00I hope they rise some more.
13:02I hope they rise some more.
13:04Pasteur coming out.
13:05Because what happens is that they look baked and they feel even crispy.
13:14But yes, the steam hasn't fully cooked out and cooked the shape.
13:17The flatness is a sign.
13:21We did a little different size, especially because we were thinking, you know, if we didn't like the size of one or the other.
13:26I'm a little more nervous to slice them in half and have them be so thin.
13:30Let's give them like...
13:31Two more minutes to be safe.
13:32Yeah.
13:33Yeah, I just don't want them to fall, but maybe watch them.
13:35We don't want them to get burnt.
13:36I mean, they say brown.
13:40It's gotta be hollow inside.
13:41Yeah, they came out beautiful.
13:46Bring them out?
13:47Yeah.
13:48Let's do it.
13:49That's fine.
13:50We're doing a pastry cream and raspberry jam.
13:55Five minutes!
13:56All right, Susan.
13:57Focus.
13:58Five minutes.
13:59We are filling it with mascarpone cheese, a blueberry little compote spread.
14:04Gotta hustle, Mommy.
14:05You really gotta hustle.
14:06I am.
14:10To make it look Christmassy, some pistachio.
14:13Yeah.
14:14Something green.
14:15We're finishing with a nice nut on the top.
14:19We gotta go fast.
14:21We made a natural sprinkle to make it festive.
14:23It's dehydrated strawberries, a little bit of lemon zest, and basil.
14:28Get the chocolate ready so you can do your drizzling.
14:31One minute left!
14:32That's very festive.
14:36You got plenty of time.
14:37There's a minute.
14:38Everyone's done.
14:39Start placing it.
14:40Ready to go?
14:42Yep.
14:43Is there any of them?
14:44It needs finesse.
14:45The finesse.
14:46The finesse.
14:47Wish I had some more strawberry to put on now.
14:49Spritz them up.
14:51Time's up!
14:52Yes!
14:53Holy cow.
14:56We did it.
14:57Good job.
14:59Wait.
15:00Two, four, six, eight, ten.
15:02Mmm.
15:03Mmm.
15:08Rosa and Rosanna, please tell the judges about your choux pastry.
15:11Our choux pastry is an homage to my husband.
15:14We infused the Italian pastry cream with basil and strawberries, and then to garnish, made our own sprinkle to make it festive.
15:22So pretty.
15:23Very gift-worthy, too.
15:24Very gift-worthy, yes.
15:25I wouldn't mind a box of them for Christmas.
15:27There's a really lovely flavor of basil and strawberry off that.
15:32It's really nice.
15:33Your choux pastry, I feel like it has a good structure.
15:35Overall, I think they look really good, and job well done.
15:39Yes.
15:42Our gift is for Stephen's mother, Marilyn.
15:45I love the berries on the farm, so what we did was Stephen made mascarpone, infused it with raspberries and strawberry.
15:54Blueberry compote is on the inside.
15:56I like the colors that are in it.
15:58I think that it is very Christmassy.
16:01I think your filling is very tasty, and we're very happy to see the piping, but really you've fallen short on your choux pastry.
16:08Okay.
16:09I think it was too wet.
16:10Yeah.
16:11It's got like a more cake-like texture.
16:12Right, right.
16:13Thank you, guys.
16:15Thanks.
16:17Our A's is for one of the most wonderful gifts in our lives, and that's my mom.
16:23So this is our creamy peppermint hot cocoa pastry.
16:27It has a dark chocolate ganache whipped cream with a peppermint drizzle.
16:32I think they're really cute.
16:34I do see some size variance.
16:38There's a bit of piping that we can see also, which is good, but it hasn't showed a huge finesse.
16:43The filling is nice.
16:46I do wish I had a little bit more chocolate.
16:48It needed maybe another 10 minutes in the oven.
16:51It's just undercooked.
16:52Okay.
16:53I have gifted these to Susan because she has been awesome.
17:01We went with a marbled mascarpone with strawberry and roasted strawberries and drizzled with white chocolate.
17:10They're not super uniform and they're not super decorated, but the structure looks nice because you can see the lines from the star tip on the piping bag.
17:21And we obviously have 10 instead of 12, which was the brief.
17:27Flavor's lovely.
17:28Oh, good.
17:29Yeah, it's really good.
17:30Yeah, I like the crispiness of the pastry, and I think there's a nice balance of sweet and acidity.
17:34But they could have a little bit more pizzazz.
17:36Pizzazz.
17:37Pizzazz.
17:38We just ran out of time.
17:39Thank you, guys.
17:40We made a heart-shaped shoe pastry.
17:44It's a gift to my goddaughter, Allie, and my mother-in-law, Niecy, because they love raspberries.
17:52We did raspberry chocolate, did a little pistachio sprinkle on top and some ganache.
17:58I think they look a little rustic, but they do look quite uniform.
18:02Okay.
18:03I think the flavor's quite nice.
18:05I love the acidity of the raspberry.
18:07The chocolate flavor was really nice and rich.
18:09It was polar opposite of the vanilla.
18:12But something went wrong with the bake of the shoe pastry.
18:16It will always kind of lift up and dome.
18:18It would never be flat like that.
18:20Well, we got our flavors.
18:22We did our flavors.
18:23We got flavor.
18:27So I have to ask you, judges, which team excelled in this challenge?
18:32So the team that we felt really captured what we were looking for was Rosa and Rosanna.
18:39We really felt that they looked like a beautiful festive gift.
18:45And which teams struggled?
18:48All the other teams struggled with the pastry aspect of this, but every single team really brought it in terms of flavor today.
18:58All right.
18:59Well, fantastic job, guys.
19:00Please head to the den and come back for the ultimate festive bake challenge.
19:06The judges were very impressed.
19:08So I'm very proud of us.
19:10And it's given us, you know, the confidence to go into the next challenge.
19:13Good job.
19:14Good job.
19:15We did it.
19:16We got to hustle.
19:17Salt is here, right?
19:18And it's sealed, but you used it.
19:19Yes, Chef.
19:20Come around.
19:21It ripped really bad right there.
19:22So hard to work with.
19:23Whoo!
19:31Welcome back to the barn.
19:33Now it's time for your ultimate festive bake.
19:37So what we want you to do today is make a cake that is inspired by your favorite childhood Christmas gift.
19:44It must have a surprise inside.
19:47We would also like for you to cover the cake in fondant to achieve that look of what your favorite gift was.
19:54What was your favorite childhood gift?
19:56Ooh.
19:57Mine was a toy when I was quite young, which was like an animal that you adopt.
20:04And I called him Biff Bronco Watchicus.
20:06Oh.
20:07My big sister helped me name him.
20:11Mine was probably my Scary Spice doll.
20:19What was yours?
20:20I've always wanted to be a mom.
20:22My favorite gift was this doll that looked like a real baby.
20:27Mmm.
20:28But yeah, that was mine.
20:29Well, I can't wait to see what you come up with.
20:32You have three hours for this challenge.
20:35Ready?
20:37Off you go.
20:40All right, the mama.
20:41This is the real thing now, right?
20:42This is the real thing now.
20:49Three hours, you know, it might sound like a lot.
20:51It is, in fact, not a lot.
20:55We're just now getting into it.
20:57Mom's zesting some lemons.
20:59I'm a zester.
21:00And we're just working on our batter, getting it going.
21:05Steven and Marco.
21:06Hi.
21:07How are you?
21:08What is your surprise cake?
21:09Tell me about it.
21:10So when I was a kid, I received a music box.
21:12Uh-huh.
21:13And the music box actually had a little clown on the top of him.
21:16You would crank it.
21:17After a while, he would start doing this crazy little dance.
21:20Sponge is vanilla and peppermint flavored with crushed candy cans.
21:24The center is chocolate and also has peppermints as well.
21:28With a little clown on top of it.
21:30Good luck, guys.
21:31I'm really excited to see this.
21:34Thanks very much.
21:35Thanks.
21:38Favorite childhood Christmas gift for me was a toy oven that you make little cakes in and they bake over a light bulb.
21:45I thought it was just the greatest thing in the whole wide world.
21:48And I'm still baking cakes.
21:50Many decades later, I'm calling this a lemonade cake.
21:53And it's going to be a lemon flavored cake and a strawberry lemonade frosting using fresh lemon juice and strawberry jam.
22:02What was your favorite gift from Sally, Amy?
22:06My grandchildren.
22:07Best gift I've ever had.
22:09It's priceless, right?
22:10Gifts come and go.
22:11Yes.
22:12And they go out of style and all that.
22:13Yes.
22:14Yes.
22:15Great kids do not.
22:16Okay.
22:17How do you like it this way?
22:18Yup.
22:19I 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.
22:27I look like a big boss when I'm standing in front of this.
22:30He's seeing the photo and he knows what I'm talking about.
22:33What we have is a really fun sprinkle cake with a chocolate ganache between our cake layers.
22:40We're putting a mini cake within our larger cake so when the judges slice through it, a little baby cake will be revealed.
22:53Susan.
22:54Hmm?
22:55I'm so sorry.
22:56What'd you do?
22:57I think I used a tablespoon for the baking powder.
23:00In this?
23:01Yes.
23:02Should I dump it all out?
23:03Yup.
23:04Yeah.
23:05Okay.
23:06I'm so sorry.
23:07I'm gonna restart this batch.
23:10Three teaspoons.
23:11At least you realized it so it doesn't taste like metallic.
23:13Yeah.
23:14Thank God.
23:15So it's good you messed it up and realized.
23:18I'm so sorry.
23:20One.
23:24Hi, ladies.
23:25Hello.
23:26Hello.
23:27So what was your favorite childhood toy?
23:28So my dad had a Christmas train that I just always love to play with.
23:31Okay.
23:32And it's just the whole underlying meaning of the spirit of Christmas and that the most...
23:36Oh, Rosanna.
23:38I'm sorry.
23:39I feel like...
23:40She loves the train.
23:41Oh, you sound like my son.
23:42He is obsessed with trains.
23:43Loves the trains.
23:44Loves the trains.
23:45Loves the trains.
23:46Loves the trains.
23:47Loves the trains.
23:48Loves the trains.
23:49Loves the trains.
23:50Loves the trains.
23:51Loves the trains.
23:52I hope you can sense all this emotion inside my cake.
23:53That's the secret ingredient of all this love going in here.
23:54Oh my goodness.
23:55We're doing a chocolate hazelnut sponge.
23:57We are outlining our layers with the chocolate hazelnut buttercream.
24:02And filling our layers with the chocolate hazelnut whipped cream.
24:05We wanted to incorporate childhood flavors.
24:11Hi.
24:12Gabrielle, Ben.
24:13Hi.
24:14What is your surprise cake going to be?
24:15Grew up on a little farm.
24:16And so one year for Christmas, my parents were like, hey, we think we saw Santa in the barn.
24:21When we got in there, there was a pony, a literal pony in the barn.
24:26Sugarfoot was awesome.
24:27We're taking your advice and we're trying to get out of our comfort zone a little with flavors.
24:32We are making orange cardamom cake and a delicious vanilla cardamom buttercream to go along with it.
24:41Cardamom is one of my favorite flavors in the whole world.
24:43And I think the zest of orange is magical.
24:46The biggest concern here, like always, it's timing.
24:48So we've got to hustle.
24:54Could you measure out the sprinkles?
24:56Got it.
24:57So do a blend.
24:58The way I see it is like, I'm here to win it.
25:02But Susan, she's the talent, right?
25:04And so I'm the sous chef.
25:06I know my place.
25:07A lot of yes, chef.
25:08A lot of marching orders are followed.
25:10Yeah.
25:11But it works.
25:12And you put salt in both of these, right?
25:15You put salt in them?
25:17You did include salt.
25:18Yes, chef.
25:19Salt is here, right?
25:20And it's sealed, but you used it.
25:21Yes, chef.
25:22Okay.
25:23What do you need?
25:24I'm pretty sure, chef.
25:25Yes, I did, chef.
25:27Should we put one more?
25:28Just half a teaspoon more?
25:29We'll try the batter before we bake it.
25:30Yes, yes.
25:31Make sure it's not too, like, sugary sweet.
25:32We want to get these in the oven as soon as possible.
25:33Because we've got a lot of cake that needs to cool.
25:34All right, let's do it.
25:35Beautiful.
25:36Timer's on.
25:37You've had one hour.
25:41We need to make sure we have enough time to decorate this.
25:42It looks like you guys have a lot of cake going on.
25:47Just leave enough time for the stacking.
25:48Yes, stacking, chilling, decoration.
25:49Yes.
25:50That's our plan.
25:51All right, bye guys, good luck.
25:52See you later.
25:53That's okay.
25:54Just close them.
25:55Bye.
25:56Bye.
26:17Thank God.
26:18If it doesn't work, come after me.
26:20There's a method to this madness.
26:21We're pretty pressed for time.
26:23Hold it, clean it, squish it.
26:24Hold it, clean it, squish it.
26:25It's so cute.
26:26I want to cry.
26:39Amy, Sally, how's it going?
26:40Good.
26:41Do you feel confident about the structure and the shape and the icing?
26:45I'm not as experienced with fondant as mixing cakes and frosting with buttercream.
26:50Do you have a fun surprise inside?
26:52It was actually mom's idea.
26:54Oh.
26:55So if it doesn't work, come after me.
26:58So our surprise element inside the cake is hazelnuts that we are roasting.
27:02And then we are going to cover them in chocolate to make them resemble coal.
27:07We're going to make Sugarfoot the pony out of fondant.
27:11Are we going to get a pony for our baby someday?
27:13You know, we just might.
27:16I'm forming the surprise.
27:18You're doing great, Mom.
27:19Sorry.
27:20I love the way that light bulb looks.
27:22The little clown, we're casting his head out of chocolate.
27:26His base is a ice cream cone.
27:30He's the cutest little guy.
27:32This one's done.
27:33Clean.
27:34Clean.
27:35Awesome.
27:36Oh, yeah.
27:37They could go more.
27:38You're halfway.
27:39Christmas.
27:40We're halfway through, so we're just trying to get everything done.
27:47I promise you there's a method to this madness.
27:54Last one.
27:55Oh, yeah.
27:56They're good.
27:57They're good.
27:58This is a chocolate filled with peppermint.
28:03You're killing it.
28:04Smells really good.
28:05You are doing it, Bubba.
28:07I am worried about the structure with all of them because surprise cakes, when they have
28:13like a sculpted element covered in fondant, the sponge has to hold up to the weight of
28:18all that stacking.
28:19Yeah.
28:20We are lifting out the center of our cake to make our surprise within our cake.
28:27Ooh.
28:28These smell good.
28:29Wow.
28:30So when the judges cut into the front side, all the gumballs will come rolling out onto
28:34the floor.
28:35It's fabulous.
28:36We are making the hole.
28:43I have this biscuit cutter.
28:45What are they doing?
28:46I don't know.
28:47Ben has been trying to do something in the center of the cake with a Tom's.
28:50I guess we should have cut this as we went.
28:52This is going to get interesting.
28:57I'm going to figure out how to get it out.
28:59The surprise is that we left it inside.
29:06Mommy, it looks crooked, but it's really, it's okay.
29:10No, it needs a support.
29:11Right here it needs it.
29:12You got to listen.
29:14Right there.
29:16There we go.
29:18The light bulb put a little star on here.
29:23I'm in love with her.
29:25She's gorgeous.
29:28Shekrafa is such a queen.
29:37No horsing around.
29:38No horsing around.
29:3930 minutes left.
29:45We need to just go fast, fast, fast.
29:47Hope it cools enough time.
29:49I am a little bit worried about Susan and Saman.
29:55We only have about 30 minutes left and I think they're still filling and stacking their cake.
29:59Fondant's 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.
30:16Here, help me lift.
30:17Okay.
30:18Yeah.
30:19Here we go.
30:20Oh, it ripped really bad right there.
30:22So hard to work with.
30:24Come around.
30:25Come around on my right.
30:27You have a telltale sign when you get stressed that it's like, it's this tone in your voice.
30:34Put it up and over the top.
30:36Yeah.
30:37And it stretches downwards.
30:38Okay.
30:39I'm sorry.
30:40Bossy conditension.
30:42I knew you were going to say that.
30:45Don't you be real cautious.
30:47You're going to touch right there.
30:49Right there.
30:50Covering a cake in fondant is not like an easy task for someone like me.
30:54Oh, that looks great.
30:55Oppa.
31:00The thickness of the icing really matters.
31:02I don't want a doorstep of icing hiding the sins underneath.
31:07We're pretty pressed for time right now.
31:09Look at this.
31:10It's a cupcake now.
31:11Our pride and joy.
31:12Okay.
31:13Okay.
31:14She's dropping in the cake.
31:16One.
31:20Okay.
31:21Help me position it, please.
31:22I want to cover my hands.
31:23Okay.
31:25We just need to get it on it.
31:26Beautiful.
31:27Okay, so now.
31:28Don't touch it.
31:29Your fingers have taco on them.
31:30Oh, no.
31:34You're cruising.
31:35You're going so fast.
31:36You're doing amazing.
31:37Are you kidding me?
31:38In the kitchen, you know, under pressure, when we're making a bake and things are going
31:42wrong and I'm getting stressed or worked up, I know that she's going to be there to be that
31:46voice of reason and calm me down and same vice versa.
31:48You're doing great, Bubba.
31:49You're doing great, Bubba.
31:50Rosa and Rosanna have probably the most amount done.
31:54It's all about the details.
31:55I see some fondant work here that I'm a little bit skeptical of, but we'll see how it turns
32:02out.
32:03I really want the precision there in the fondant cover.
32:06Susan, just rip it.
32:07Just rip it.
32:08Okay.
32:09Just smooth it.
32:10Hold it.
32:11Smooth it.
32:12Smooth it.
32:13Five minutes.
32:14You have five minutes left.
32:16Can we just try to brush this stuff off?
32:20Yeah.
32:21I was thinking the cakes could be kind of higgity-piggity.
32:27Okay.
32:28Hold this up.
32:29Hold this up.
32:30Hold this up.
32:31Pull it up.
32:32Pull it up.
32:33Pull it up.
32:34Pull it up.
32:35I got to get this away so it doesn't get chocolate on everything.
32:36Oh, no.
32:37I'm so sorry.
32:38I just...
32:39This chocolate is...
32:40Okay, now push this in.
32:41Clean up.
32:45You're killing it, honey.
32:46You're doing so good.
32:48As soon as it touches your fingers, it's going to disintegrate.
32:50Push it in.
32:51Spread, spread, and then corners.
32:52Tight corners.
32:53Trees are here.
32:56There you go.
32:57There's a snow falling.
32:59And I always spray a little glitter.
33:01Hold it, clean it, squish it.
33:02Okay.
33:03Hold it, clean it, squish it.
33:04Hold it, clean it, squish it.
33:05It's a bit of a lumpy roof.
33:06You know what?
33:07I feel like it's lovely.
33:08I'm sorry.
33:09I see it.
33:10Okay.
33:11We're good.
33:12Time's up!
33:13Time's up.
33:14I'm glitched.
33:15Thank you!
33:17Good job, Mom.
33:18Did you do that?
33:19I should've cut that straighter.
33:20Oh, well.
33:21Here, I'm just gonna hold this up.
33:22I hope it doesn't fall off.
33:24I hope not.
33:25Yeesh.
33:26Amy and Sally, you're up.
33:38Our surprise cake is inspired by one of my favorite Christmas gifts I ever received, and
33:43that was a toy oven.
33:45And I made these little bitty cakes.
33:47Those represent the cakes that were baked in the little tiny pans.
33:51You know, I think some of the fondant work could have used a little bit more finessing.
33:57But overall, it really gives the impression.
34:00And it's really, really cute.
34:01And I love the sparkles.
34:02She started sparkling cakes very young.
34:04Oh!
34:05It's the light bulb that hates the oven.
34:06Oh, cute!
34:07I love the concept of the strawberry lemonade.
34:22I'm so delighted that it's not a vanilla cake with vanilla buttercream.
34:26I wish I maybe had a little bit more strawberry in there.
34:29Thank you, ladies.
34:30Thank y'all so much.
34:32Our surprise cake was inspired by a Christmas train.
34:41When I got married, my parents gifted me my own train set.
34:45And I just feel like the train has a spirit of Christmas in motion.
34:48That is amazing.
34:52It's a perfect example of what you can do with fondant icing.
34:55It looks extremely creative.
34:57We had roasted hazelnuts that we had dipped in chocolate to resemble coal.
35:01Visually, with this surprise, I kind of wish there was a little bit more contrast.
35:04I know that coal is black.
35:06But maybe if you did some, like, gold luster dust on it or something.
35:11Mmm.
35:12Oh, that's gorgeous.
35:13That's good.
35:14The cake itself is so moist.
35:18The frosting is so delicious.
35:22That was really fantastic.
35:24Oh, she's dancing.
35:25She's dancing.
35:26She's dancing.
35:27She did the choo-choo.
35:28Everything he said by two.
35:30We present to you holiday hoof prints as a tribute to one of the best Christmases ever.
35:40My parents just had a way of making Christmases special.
35:43This is something that we can't wait to do as parents.
35:46Oh, it's so cute.
35:47I want to cry.
35:49I love the detail of the lines.
35:51I think it looks really, really good.
35:52There is a little issue with, like, the buckling here on the fondant.
35:56I have butterflies.
35:57I'm excited to see.
35:59I'm trying to be gentle.
36:01We have a little cutie pie in here.
36:03Okay.
36:04She's in her stable.
36:05She is.
36:06She kind of looks like she's cozied up.
36:08Honestly.
36:10We wanted to keep her well protected in there.
36:13What?
36:14She's got legs.
36:16I thought she was just a hair.
36:18You made this?
36:19She's got a fondant?
36:20Yeah.
36:21What a really clever way to interpret this challenge.
36:25The cardamom and orange flavors.
36:27I think they could be a little bit stronger.
36:30I love it.
36:31I think it's really good.
36:32The texture of the sponge is supreme.
36:35Great job, guys.
36:36Yeah, great job.
36:42When I was a kid, I received this little music box
36:45that had a little clown on the top of it.
36:47And I thought that was so cool.
36:48So cute.
36:49And he's really happy.
36:50Yeah.
36:51He's very happy.
36:52I love the handle on the side.
36:54You do see a little bit of buckling in some of the fondant.
36:57I think it's time to cut in.
36:59Yeah.
37:00Oh, yeah.
37:01Oh, okay.
37:02I can feel the surprise.
37:03Oh, yeah.
37:04Woo-hoo!
37:06Really good.
37:07Oh, that's fun.
37:09I really like the peppermint through the chocolate butter icing.
37:15Also, your filling and stacking was really even.
37:18And you can see that there's a pretty much proportionate amount of buttercream between each layer, which is really lovely to see when you cut into a cake.
37:25I think the flavor of the sponge is good, but it's a little bit dry.
37:29Okay.
37:35This is inspired by one of my favorite Christmas presents of all time.
37:38So you never know what a Christmas gift might mean for someone in one minute and the rest of their lives.
37:45I can see the concept.
37:46Obviously, if you'd had more time, I think you would have executed it well.
37:50It is a little topsy-turvy.
37:51Mm-hmm.
37:52There's chocolate marks, obviously, all around.
37:54And you can see that the fondant has been too thickly rolled.
37:58It just looks a bit heavy-handed.
38:03Oh!
38:05Oh, it's warm.
38:06Oh, yeah.
38:07It's in the oven.
38:08Your cake is warm, so your icing is going to kind of melt.
38:12There is kind of a hard crust around the outside.
38:15It's been kind of overcooked, but your ganache is delicious.
38:19Very, very lovely.
38:20And it gives a great balance to some of the sweeter elements of this cake.
38:25Oh, well, thank you.
38:27Well, thank you, guys.
38:32In prior weeks, we just enjoyed being here.
38:35It was just a blessing to be in each other's company and bake and have fun with one another.
38:40But now that $50,000 is tangible.
38:43It's right in touch.
38:44And so, yeah, I just feel like everybody comes in more focused.
38:49Oh, we're literally baking for a lot.
38:51Baking for a lot.
38:52I feel like that.
38:53It's so serious.
38:54You know, we look around and I'm like, one of us is going to win.
38:56It could be any of our amazing teammates.
39:02I think we saw some really fantastic bakes today.
39:05Yeah.
39:06Right?
39:07It could be a lot of fun, especially by Rosa and Rosanna.
39:10I think Marco and Steven have really surprised us numerous times in the competition.
39:16Yeah.
39:17We keep thinking, oh, maybe that's it.
39:18You know, they've got nothing left in the tank and then they come back fighting.
39:21Yes.
39:22I also think that Gabriel and Ben really surprised me today.
39:25You were right last week.
39:27You were saying that they're kind of rising here and we saw that definitely today.
39:34A team that I'm surprised by in maybe a negative way is Amy and Sally.
39:40I think that some of that gorgeous finesse that we usually see from them just hasn't been there.
39:46I really expected Susan and Simone to do better in the surprise cake.
39:51I felt that they were overambitious for what they could get done.
39:55What do you think it's going to take to actually win this competition?
39:59I think for me, it's growth, feedback, implementation and risk, honestly.
40:04At this point in the competition, the people who were actually taking the risks, especially with their flavors, are also executing their bakes better.
40:20Well done, guys.
40:21You all produced some delicious edible gifts.
40:26I mean, when you got your first challenge for the shoe pastry, you weren't sure about how that recipe was going to work.
40:33But my goodness, did you work together.
40:35And that for me is the heartbeat of the competition.
40:38Yeah, and the second challenge, not only did a lot of them look so entrancing, but they also tasted really, really good.
40:48Anna, what team excelled today?
40:51There definitely was a team that did exceptionally well in both challenges today.
40:56And that was Rosa and Rosanna.
40:58You showed a great mastery with flavor, skill, creativity, and love of baking.
41:07So well done.
41:08Thank you so much.
41:11Well, as you know, the further we get into the competition, the harder it is to let people go.
41:25But sadly, one team will be leaving us today.
41:32That team is...
41:33What was that?
41:45Oh, my God.
41:47I know, you guys.
41:57It's a note from Santa.
41:59Santa!
42:00Okay.
42:01You've baked with love, twas a feast for the eyes, with festive shoe pastries, and delicious cake eyes.
42:10And this Christmas round, no one will go.
42:14You're all staying on!
42:16Ho, ho, ho!
42:18Oh, congratulations!
42:19Oh, I sent tears!
42:20But remember, guys, we are near the end of the competition.
42:35So you're going to have to up your game.
42:38Okay?
42:39See you next week.
42:40Bye!
42:41Bye.
42:42See you next week.
42:43Good evening.
42:45I'm not going to recover from that for a long time.
42:50Santa is truly the best guy around.
42:54To get one more chance.
42:55One more chance.
42:56Next week, we'll fight back again.
43:15Go there.
43:16Guys!
43:17Si A S This is the enfermage of Ash Island, Alyssa .
43:19Thanks forDINGles.
43:20Oh, that is you, not looking for aglass of нельзя.
43:21Pleasemen, and I'm already up-you buddy.
43:22You may be kicked out each place.
43:23I've настred you how to help this puzzle.
43:24Don't do so, you遊戲.
43:25It's pro-
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