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Baked With Love Holiday Season 1 Episode 5
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Short filmTranscript
00:00What a gift I have for you.
00:09Another slice of Baked With Love.
00:17Last week on Baked With Love.
00:19Oh, oh, oh.
00:20This 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.
00:28Only 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.
01:00We definitely feel like we need to step it up this week
01:03if 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,
01:09and we have all been at the bottom.
01:11So at the moment, it's still anybody's game.
01:13I love your strawberry dress.
01:15Thank you so much.
01:16Last week for us it was a hurdle.
01:18This week we're going to come back up.
01:19So 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.
01:29It'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, and let's not forget the winning team's bake
01:43will also appear in 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, Anna and Vaughn.
01:55Hi.
02:00You look like Santa Claus's legal advisor.
02:03Yes, absolutely.
02:04See, I'm repping Santa Claus today, so...
02:08He's in for charges of breaking and entering.
02:12Okay.
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 in their holiday classic bake?
02:24Twelve 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, shoe pastry is what you use to make eclairs, cream puffs, profiteroles,
02:40and they can be any shape or size.
02:44And we would like them crispy, evenly cooked golden brown, and hollow in the center.
02:50And that's because you're going to show us your piping skills.
02:53But what's really important is that there is one person who is inspiring this gift.
02:59So, no pressure.
03:00No pressure.
03:00No pressure.
03:01You have one hour and 30 minutes.
03:05Off you go.
03:09Choba, we'll probably do the two-inch.
03:11I'm going to start getting our ingredients for this.
03:15Growing up with four siblings, I'm pretty competitive.
03:18So, if we win that prize money, we're really focused on that growing family that we have.
03:23Just being able to give baby the life that we both really want baby to have is 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, there's like moisture in it that wants to escape, so it pushes the shoe pastry up in the air.
03:44So, you need to see a rise.
03:45A rise.
03:46You know, there's only five teams left, and I think that this is a really good test of their baking prowess.
03:51And it really all comes down to the structure of the dough.
03:56I'm going to combine the milk, the water, the sugar, the salt, and the butter.
03:59This is our first time doing shoe pastry, but we really do enjoy a technical challenge.
04:04It is brand spanking new to me, but 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, they have a greater expectation, so it almost makes the challenge actually a bit harder.
04:21Simone.
04:22Susan, 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, I'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, so I took a backseat on the dessert game.
04:52But what I bring with it is the enthusiasm, the design.
04:55We'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.
05:03These 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, so we're thinking chocolate and raspberry.
05:27We'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 really just weren't there for us in this bake today.
05:40It might need a touch more sugar.
05:44Yeah, hello, Ben.
05:45Gabrielle and Ben.
05:45Hello.
05:46How's it going?
05:47Good.
05:47How are you?
05:48Good.
05:48This is our very first shoe pastry.
05:50I know.
05:51I saw you guys raise your hand when I asked, what 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 during my pregnancy and just
06:11in our lives in general.
06:12Yeah, she's the best.
06:13And 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?
06:23Yes.
06:23Oh, a hug and a mug.
06:24I love that.
06:25Today is my nine-month anniversary since I got married.
06:35Inspired by my husband.
06:36Jeez, I don't miss him that much yet.
06:40Oh, goodness.
06:42It 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.
07:15You 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.
07:26It's good.
07:27I 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.
07:33Getting there.
07:36We 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 we
07:58really 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 every 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 more egg.
08:42Marco 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.
08:55I'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.
09:05What do I need?
09:06Twelve?
09:07Twelve.
09:08Just practice.
09:09Just study.
09:10Just practice.
09:11Just study.
09:13I'm such a fan of hearts.
09:22I'm such a girly girl.
09:23I heart everything.
09:25I have made to you 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.
09:37Pastry shouldn't just leak out of the piping bag.
09:38Oh, no.
09:39You should have to kind of pipe it, like push it out.
09:40Okay.
09:41And that's what's happening with there.
09:42It's not as stiff.
09:43I think it's too warm.
09:44Got to cool it down a little bit.
09:45It's still too warm to use and pipe correctly.
09:47I need to scrape all of that back into the bowl.
09:48I need to re-pipe all of it.
09:49All right.
09:50Quickly just fold it in half.
09:51We'll re-pipe all of that.
09:52And then you can do it in half.
09:53And then you can do it in half.
09:55Let's see.
09:56Let's see.
09:57Okay.
09:58Let's see.
09:59Let's see.
10:00I'll re-pipe all of it.
10:01Let's see.
10:02We're going to do it.
10:03Let's see.
10:04We're going to do it.
10:05Let's see.
10:06Let's see.
10:07Let's see.
10:08Let's see.
10:09Let's see.
10:10pipe, all of that.
10:16So these should go in the oven for 20 to 30 minutes.
10:19You are halfway through.
10:22Point in the oven, mom.
10:25Okay, go put it in the oven.
10:28Set our timer for 15 minutes.
10:32Marco and Steven, they just seem a little bit rattled.
10:35It is a tricky challenge.
10:36Coming your way, just staring right where you're at.
10:38Don't move.
10:39It is important that they get the choux pastry right,
10:41but we are judging also flavor.
10:45He's working on a strawberry filling.
10:46I'm ripping off my recipe for a chocolate cake
10:49with strawberry filling.
10:51And instead of, of course, doing a chocolate cake,
10:53we are now just using the filling from it.
10:57Okay, Amy and Sally.
10:59How are you?
11:00Good, good.
11:01Now, what are the oranges for?
11:03Making kind of a jelly because that's my thing at home.
11:07I'm the jelly lady in the family.
11:09I make homemade jelly.
11:10I use fresh raspberries, sugar, orange juice, and orange zest.
11:16What shape are they gonna be?
11:18Heart-shaped.
11:19Since they're heart-shaped and they're raspberry,
11:22just make sure that they don't look too Valentine's Day.
11:25Okay.
11:26Okay, thank you.
11:27Good luck, y'all.
11:28For me, baking is a way that I can share something
11:31that 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.
11:46Almost ready to go into the oven at this point.
11:49Yep.
11:50Shut the door.
11:52That's done.
11:53Got to hustle, Mommy.
11:54You really got to 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.
12:04So we want every bite of the puff to have
12:06that delicious whipped cream and chocolate ganache
12:10and a nice peppermint glaze.
12:11Rosa and Rosanna.
12:13Ooh, they're looking nice and puffed up.
12:15Good job.
12:16Appreciate it.
12:17My only favorite favorite favorite
12:19is that we're going to eat.
12:21We're going to eat.
12:22We're going to eat.
12:23We're going to eat.
12:24We're going to eat.
12:25We're going to eat.
12:26We're going to eat.
12:27We're going to eat.
12:28We're going to eat.
12:29The only piece of advice, I see the strawberry
12:33and the basil, it's going to give a little bit
12:35of summertime.
12:36So what is that holiday glam element
12:40that we could have to maybe give it
12:41a little bit more spark?
12:42OK.
12:47Gabi, they're puffing up nice.
12:48No, they're puffing great.
12:50The most important thing is that they don't take it
12:52out of the oven too soon.
12:54We're just waiting for stuff to bake, you know?
12:56And since we haven't baked it before,
12:57we're just watching it like a hawk.
12:58What happens is that they will just fall in on themselves.
13:01I hope they rise some more.
13:02I hope they rise some more.
13:04Pasteur coming out.
13:10What 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.
13:19We did a little different size, especially because we were thinking,
13:24you 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, two more minutes to be safe.
13:33Yeah.
13:33Yeah, I just don't want them to fall, but maybe watch them.
13:35We don't want them to get burnt.
13:37I mean, they say brown.
13:38Well, it's got to be hollow inside.
13:42Yeah, they came out beautiful.
13:46Bring them out?
13:47Yeah, let's do it.
13:49That's fine.
13:50We're doing a pastry cream and raspberry jam.
13:55Five minutes!
13:57All right, Susan, focus.
13:58Five minutes.
13:59We are filling it with mascarpone cheese,
14:01a 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, something green.
14:16We're finishing with a nice nut on the top.
14:20We gotta go fast.
14:21We made a natural sprinkle to make it festive.
14:24It'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!
14:33That's very festive.
14:35Go, go, go, go, go, go, go, go, go, go, go, go, go.
14:37You've got plenty of time.
14:38There's a minute.
14:38I'll put them.
14:39Everyone's done.
14:40Start placing it.
14:41Ready to go.
14:42Yep.
14:43Is there any other one?
14:44It needs finesse, the finesse, the finesse.
14:47Wish I had some more strawberry to put on, though.
14:49Spritz them, yeah.
14:51Time's up!
14:52Yes!
14:53Holy cow.
14:56We did it.
14:57Good job.
14:58Wait.
14:59Wait, two, four, six, eight, ten.
15:03Mmm.
15:04Mm-hmm.
15:07Rosa and Rosanna, please tell the judges about your choux pastry.
15:11Our choux pastry is an homage to my husband.
15:15We infused the Italian pastry cream with basil and strawberries, and then to garnish, made
15:21our own sprinkle to make it festive.
15:23So pretty.
15:24Very gift-worthy, too.
15:25Very gift-worthy, yes.
15:26I wouldn't mind a box of them for Christmas.
15:28There'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.
15:36Overall, I think they look really good, and job well done.
15:40Yes.
15:43Our gift is for Stephen's mother, Marilyn.
15:46I love the berries on the farm.
15:49So what we did was Stephen made mascarpone, infused it with raspberries and strawberry.
15:55Blueberry compote is on the inside.
15:57I like the colors that are in it.
15:59I think that it is very Christmassy.
16:02I think your filling is very tasty, and we're very happy to see the piping, but really you've
16:07fallen short on your choux pastry.
16:09Okay.
16:10I think it was too wet.
16:11Yeah.
16:12It's got like a more cake-like texture.
16:13Right, right.
16:14Thank you, guys.
16:16Thanks.
16:18Our A's for one of the most wonderful gifts in our lives, and that's my mom.
16:24So this is our creamy peppermint hot cocoa pastry.
16:28It 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.
16:39There's a bit of piping that we can see also, which is good, but it hasn't showed a huge finesse.
16:45The filling is nice.
16:47I do wish I had a little bit more chocolate.
16:49It needed maybe another 10 minutes in the oven.
16:52It's just undercooked.
16:53Mm.
16:54Okay.
16:55I have gifted these to Susan because she has been awesome.
17:02We went with a marbled mascarpone with strawberry and roasted strawberries and drizzled with white
17:09chocolate.
17:10They're not super uniform and they're not super decorated, but the structure looks nice because
17:17you can see the lines from the star tip on the piping bag.
17:22We obviously have 10 instead of 12, which was the brief.
17:28Flavor's lovely.
17:29Oh, good.
17:30Yeah.
17:31It's really good.
17:31Flavoriness of the pastry.
17:32And I think there's a nice balance of sweet and acidity, but they could have a little bit
17:36more pizazz.
17:37Pizazz.
17:38We just ran out of time.
17:40Thank you guys.
17:41We made heart-shaped shoe pastry.
17:44It's a gift to my goddaughter Ali and my mother-in-law Nisi 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.
18:08The chocolate flavor was really nice and rich.
18:10It was polar opposite of the vanilla.
18:13But something went wrong with the bake of the shoe pastry.
18:16It will always kind of lift up and dome.
18:19It would never be flat like that.
18:21Wow.
18:22We got our flavors.
18:23We did our flavors.
18:24We got flavor.
18:26So I have to ask you judges, which team excelled in this challenge?
18:33So the team that we felt really captured what we were looking for was Rosa and Rosanna.
18:40We really felt that they looked like a beautiful festive gift.
18:46And which teams struggled?
18:49All the other teams struggled with the pastry aspect of this, but every single team really
18:56brought it in terms of flavor today.
18:58Yeah.
18:59All right.
19:00Well, fantastic job, guys.
19:01Please head to the den and come back for the ultimate festive bake challenge.
19:07The judges were very impressed.
19:09And so I'm very proud of us.
19:11And it's given us, you know, the confidence to go into the next challenge.
19:14Good job.
19:15Good job.
19:16We did it.
19:17We got to hustle.
19:18It's here, right?
19:19And it's sealed, but you used it.
19:20Yes, Chef.
19:21Come around.
19:22It rips really bad right there.
19:23It's so hard to work with.
19:24Whoo!
19:32Welcome back to the barn.
19:34Now 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
19:44Christmas gift.
19:45It 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
19:54favorite gift was.
19:55What was your favorite childhood gift?
19:56What was your favorite childhood gift?
20:00Mine was a toy when I was quite young, which was like an animal that you adopt.
20:05And I called him Biff Bronco Watchicus.
20:07Oh.
20:08Well, my big sister helped me name him.
20:12Mine was probably my Scary Spice doll.
20:18What 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.
20:42This is the real thing.
20:44Three hours, you know, it might sound like a lot.
20:51It is, in fact, not a lot.
20:56We're just still 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.
21:06Hey.
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.
21:13Uh-huh.
21:14And the music box actually had a little clown on the top of him.
21:17You would crank it.
21:18After 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.
21:32I'm really excited to see this.
21:33Thank you. Thank you very much.
21:34Thanks.
21:37This is a great one.
21:39Favorite childhood Christmas gift for me was a toy oven that you make little cakes in and they bake over a light bulb.
21:46I thought it was just the greatest thing in the whole wide world.
21:49And I'm still baking cakes.
21:51Many decades later, I'm calling this a lemonade cake.
21:54And it's going to be a lemon-flavored cake and a strawberry lemonade frosting
21:58using fresh lemon juice and strawberry jam.
22:02What was your favorite gift from Sally, Amy?
22:06My grandchildren.
22:08Best gift I've ever had.
22:10It's priceless, right?
22:11Gifts come and go, and they go out of style and all that.
22:14Yes, yes.
22:15Sprinkets do not.
22:16Okay.
22:17How do you like it this way?
22:19Yep.
22:19I still remember when I was three or four going down on Christmas morning,
22:23and my parents had gotten me one of those really lovely kitchen play sets.
22:27I look like a big boss when I'm standing in front of this.
22:31He's seeing the photo, and he knows what I'm talking about.
22:34What we have is a really fun sprinkle cake with a chocolate ganache between our cake layers.
22:41We're putting a mini cake within our larger cake,
22:44so 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?
23:04Yep.
23:05Yeah.
23:05Okay.
23:06I'm so sorry.
23:07I'm going to restart this batch.
23:10Three teaspoons.
23:11At least you realized it so it doesn't taste like metallic.
23:14Thank God.
23:15So it's good you messed it up and realized.
23:19I'm so sorry.
23:21One.
23:21Hi, ladies.
23:26Hello.
23:27So what was your favorite childhood toy?
23:28So my dad had a Christmas train that I just always loved 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.
23:39I'm sorry.
23:40I feel like...
23:41She loves the train.
23:42Oh, you sound like my son.
23:45He is obsessed with trains.
23:47Loves Christmas trains.
23:49I hope you can sense all this emotion inside my cake.
23:52That's the secret ingredient of all this love going in here.
23:54Oh, we're doing a chocolate hazelnut sponge.
23:58We are outlining our layers with the chocolate hazelnut buttercream and filling our layers with
24:04the chocolate hazelnut whipped cream.
24:06We're wanting to incorporate childhood flavors.
24:11Hi.
24:12Gabriel, Ben.
24:13Hi.
24:14So what is your surprise cake going to be?
24:16Grew up on a little farm and so one year for Christmas, my parents were like, hey,
24:20we think we saw Santa in the barn.
24:22When we got in there, there was a pony, a literal pony in the barn.
24:26Sugarfoot was awesome.
24:28We're taking your advice and we're trying to get out of our comfort zone a little with flavors.
24:32We are making an 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.
24:44And I think the zest of orange is magical.
24:46The biggest concern here, like always, it's timing.
24:49So we got to hustle.
24:51Could 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?
25:05And so I'm the sous chef.
25:06I know my place.
25:07A lot of yes, chef.
25:09A lot of marching orders are followed.
25:11Yeah.
25:12But it works.
25:13And you put salt in both of these, right?
25:15You put salt in them?
25:18You did include salt.
25:20Yes, chef.
25:21Salt is here, right?
25:22And it's sealed, but you used it.
25:24Yes, chef.
25:24Okay.
25:25What do you need?
25:26I'm pretty sure, chef.
25:27Yes, I did, chef.
25:28Should we put one more, just half a teaspoon more?
25:34We'll try the batter before we bake it.
25:36Make sure it's not too, like, sugary sweet.
25:38We want to get these in the oven as soon as possible
25:40because we've got a lot of cake that needs to cool.
25:46All right, let's do it.
25:47Beautiful.
25:48Timer's on.
25:49You've had one hour.
26:00We need to make sure we have enough time to decorate this.
26:03It looks like you guys have a lot of cake going on.
26:05Leave enough time for-
26:07The stacking.
26:08Yes, stacking, chilling, decoration.
26:11Yes.
26:11That's our plan.
26:11All right.
26:12Bye, guys.
26:12See you later.
26:12Good luck.
26:13That's okay.
26:13See you now.
26:14Let's close them.
26:15Yeah.
26:15Bye.
26:17Thank God.
26:18If it doesn't work, come after me.
26:20There's a method to this madness.
26:22We'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?
26:41Good.
26:42Do 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.
26:51Do you have a fun surprise inside?
26:53It 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?
27:14You know, we just might.
27:17I'm forming the surprise.
27:19You're doing great, mom.
27:20I love the way that light bulb looks.
27:23The little clown, we're casting his head out of chocolate.
27:27His base is a ice cream cone.
27:31He's the cutest little guy.
27:32This one's done.
27:34Clean.
27:36Clean.
27:36Awesome.
27:37Oh, yeah.
27:38They could go more.
27:39You're halfway.
27:41Christmas.
27:43We're halfway through, so we're just trying to get everything done.
27:52I promise you there's a method to this madness.
27:55Last one.
27:56Oh, yeah.
27:57They're good.
28:00This is a chocolate filled with peppermint.
28:04You're killing it.
28:05It smells really good.
28:06You are doing it, Bubba.
28:08I am worried about structure with all of them because surprise cakes, when they have like
28:14a sculpted element covered in fondant, the sponge has to hold up to the weight of all
28:19that stacking.
28:20Yeah.
28:20We are lifting out the center of our cake to make our surprise within our cake.
28:28Ooh.
28:28These smell good.
28:29Wow.
28:31So when the judges cut into the front side, all the gumballs will come rolling out onto
28:35the floor.
28:36It's fabulous.
28:36We are making the hole.
28:44I have this biscuit cutter.
28:46What are they doing?
28:46I don't know.
28:47Ben has been trying to do something in the center of the cake with a tongs.
28:51I guess we should have cut this as we went.
28:53This is going to get interesting.
28:58I'm going to figure out how to get it out.
29:00The surprise is that we left it inside.
29:08Mommy, it looks crooked, but it's really, it's okay.
29:10No, it needs a support.
29:12Right here, it needs it.
29:13You've got to listen.
29:15Right 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.
29:26Sugarfoot is such a queen.
29:38No horsing around.
29:39No horsing around.
29:4030 minutes left.
29:44Okay.
29:46We need to just go fast, fast, fast.
29:48Hope it cools enough time.
29:50I 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.
30:08Fondant'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.
30:17Here, help me lift.
30:18Okay.
30:18Yeah, here we go.
30:21Oh, it rips really bad right there.
30:23So hard to work with.
30:25Off it's come around, come 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.
30:35Put it up and over the top.
30:37Yeah.
30:37And it stretches downwards.
30:38Okay.
30:39I'm sorry.
30:40I knew you were going to say that.
30:45Don't you be real cautious.
30:47You're going to touch right there.
30:51Covering a cake in fondant is not like an easy task for someone like me.
30:55Oh, that looks great.
30:56Oppa.
30:57The thickness of the icing really matters.
31:03I don't want a doorstep of icing hiding the sins underneath.
31:08We're pretty pressed for time right now.
31:10Look at this.
31:11It's a cupcake now.
31:12Our pride and joy.
31:14Okay.
31:14Okay.
31:15She's dropping in the cake.
31:17One.
31:21Help me position it, please.
31:22I want to cover my hands.
31:23Okay.
31:23We just need to get it on it.
31:27Beautiful.
31:27Okay.
31:28So now.
31:28Don't touch it.
31:28Your fingers have chocolate 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
31:46that voice of reason, calm me down, and saying vice versa.
31:49You're doing great, Bubba.
31:50Rosa and Rosanna have probably the most amount done.
31:54It's all about the details.
31:56I 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 covering.
32:07Susan, just rip it.
32:08Just rip it.
32:09Okay.
32:10Just smooth it.
32:10Hold it.
32:11Smooth it.
32:11Smooth it.
32:11Oh, God.
32:12Here, you do it.
32:14Five minutes.
32:15You have five minutes left.
32:17Can we just try to brush this stuff off?
32:24I was thinking the cakes could be kind of higgity-piggity.
32:28Okay.
32:29Hold this up.
32:30Hold this up.
32:30Hold this up.
32:31Pull it up.
32:31Pull it up.
32:32Pull it up.
32:32Pull it up.
32:32I got to get this away so it doesn't get chocolate on everything.
32:35Oh, no.
32:36I'm so sorry.
32:37I just, this chocolate is.
32:39Okay, now push this in.
32:40Press this in.
32:41Press this in.
32:41Clean up.
32:41You're killing it, honey.
32:46You're doing so good.
32:48As soon as it touches your fingers, it's going to disintegrate.
32:51Push it in.
32:51Spread, spread, and then corners.
32:53Tight corners.
32:54Trees are here.
32:56There you go.
32:57This is no falling.
32:59You can always spray a little glitter.
33:01Hold it.
33:02Clean it.
33:02Squish it.
33:03Okay.
33:03Hold it.
33:04Clean it.
33:04Squish it.
33:04Hold it.
33:05Clean it.
33:05Squish it.
33:05It's a bit of a lumpy roof.
33:07You know what?
33:07I feel like it's lovely.
33:09I'm sorry.
33:11Okay.
33:11We're good.
33:12Time's up.
33:13Time's up.
33:14I've glitched it.
33:14It works.
33:18Good job, Mom.
33:19Did you do that?
33:19I should have cut that straighter.
33:20Oh, well.
33:21Here, I'm just going to hold this up.
33:23I hope it doesn't fall off.
33:25I hope not.
33:26Yeesh.
33:35Amy and Sally, you're up.
33:37Our surprise cake is inspired by one of my favorite Christmas gifts I ever received, and
33:43that was a toy oven, and 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, but
33:57overall, it really gives the impression, and it's really, really cute, and I love the
34:02sparkles.
34:03She started sparkling cakes very young.
34:05Oh, it's the light bulb that heats the oven.
34:15Oh, cute.
34:19I 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.
34:30Thank you, ladies.
34:32Our surprise cake was inspired by a Christmas train.
34:41When I got married, my parents gifted me my own train set, and I just feel like the train
34:46is 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.
35:02Visually, with this surprise, I kind of wish there was a little bit more contrast.
35:05I know that coal is black, but maybe if you did some, like, gold luster dust on it or
35:11something.
35:14Oh, that's gorgeous.
35:15The cake itself is so moist.
35:19The frosting is so delicious.
35:23That was really fantastic.
35:24Oh, she's dancing.
35:26She's dancing.
35:27She did the choo-choo.
35:28Everything he said by two.
35:36We present to you Holiday Hoof Prince as a tribute to one of the best Christmases ever.
35:41My parents just had a way of making Christmases special.
35:44This is something that we can't wait to do as parents.
35:46Oh, it's so cute.
35:48I want to cry.
35:48I love the detail of the lines.
35:52I think it looks really, really good.
35:53There is a little issue with, like, the buckling here on the fondant.
35:57I have butterflies I'm excited to see.
35:59I'm trying to be gentle.
36:02We have a little cutie pie in here.
36:04Okay.
36:04She's in her stable.
36:06She is.
36:07She kind of looks like she's cozied up.
36:09Honestly.
36:11We wanted to keep her well-protected in there.
36:14What?
36:15She's got legs.
36:17I thought she was just a hair.
36:19You made this out of fondant?
36:21Yeah.
36:21What a really clever way to interpret this challenge.
36:26The cardamom and orange flavors, I think they could be a little bit stronger.
36:30I love it.
36:31I think it's really good.
36:33The texture of the sponge is supreme.
36:36Great job, guys.
36:37Yeah, great job.
36:38When I was a kid, I received this little music box that had a little clown on the top of
36:47it, and I thought that was so cool.
36:49So cute.
36:50And he's really happy.
36:51Yeah.
36:51He's very happy.
36:53I love the handle on the side.
36:55You do see a little bit of buckling in some of the fondant.
36:58I think it's time to cut in.
36:59Yeah.
37:00Oh, yeah.
37:01Oh, okay.
37:01I can feel the surprise.
37:03Oh, yeah.
37:04Woo-hoo!
37:05Oh, really good.
37:07Oh, that's fun.
37:12I really like the peppermint through the chocolate butter icing.
37:16Also, your filling and stacking was really even.
37:19You can see that there's a pretty much proportionate amount of buttercream between each layer, which
37:23is really lovely to see when you cut into a cake.
37:26I think the flavor of the sponge is good, but it's a little bit dry.
37:30Okay.
37:30This is inspired by one of my favorite Christmas presents of all time, so you never know what
37:40a Christmas gift might mean for someone in one minute and the rest of their lives.
37:44I can see the concept.
37:46Obviously, if you'd had more time, I think you would have executed it well.
37:51It is a little topsy-turvy.
37:52There's chocolate marks, obviously, all around, and you can see that the fondant has been too
37:58thickly rolled.
37:59It just looks a bit heavy-handed.
38:00Oh, it's warm.
38:07Oh, yeah.
38:08It's in the oven.
38:09Your cake is warm, so your icing's going to kind of melt.
38:13There is kind of a hard crust around the outside.
38:15It's been kind of overcooked, but your ganache is delicious.
38:20Very, very lovely.
38:21And it gives a great balance to some of the sweeter elements of this cake.
38:26Oh, cool cake.
38:27Well, thank you, guys.
38:33In prior weeks, we just enjoyed being in here.
38:36It 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.
38:44It's right in touch.
38:45And so, yeah, I just feel like everybody comes in more focused.
38:50Oh, we're literally baking for a lot.
38:53It's so serious.
38:54You know, we look around, and I'm like, one of us is going to win.
38:57It could be any of our amazing teammates.
39:02I think we saw some really fantastic bakes today.
39:06Yeah.
39:06Right?
39:06I'm so impressed, especially by Rosa and Rosanna.
39:10I think Marco and Steven have really surprised us numerous times in the competition.
39:17We keep thinking, oh, maybe that's it.
39:19You know, they've got nothing left in the tank, and then they come back fighting.
39:22I also think that Gabriel and Ben really surprised me today.
39:26You were right last week.
39:28You 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.
39:47I really expected Susan and Simone to do better in the surprise cake.
39:52I felt that they were overambitious for what they could get done.
39:56What do you think it's going to take to actually win this competition?
40:00I think for me, it's growth, feedback, implementation, and risk, honestly.
40:05At this point in the competition, the people who were actually taking the risks,
40:10especially with their flavors, are also executing their bakes better.
40:15Well done, guys.
40:22You all produced some delicious edible gifts.
40:27I mean, when you got your first challenge for the shoe pastry,
40:31you weren't sure about how that recipe was going to work,
40:33but my goodness, did you work together.
40:36And that, for me, is the heartbeat of the competition.
40:39Yeah, and the second challenge, not only did a lot of them look so entrancing,
40:45but 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.
40:59You showed a great mastery with flavor, skill, creativity, and love of baking.
41:07So, well done.
41:08Thank you so much.
41:13Well, as you know, the further we get into the competition,
41:21the harder it is to let people go.
41:25But sadly, one team will be leaving us today.
41:32That team is...
41:37What was that?
41:45Oh, my God.
41:53I know, you guys.
41:56Oh!
41:58It's a note from Santa.
42:00Santa!
42:01Okay.
42:02You've baked with love.
42:05Twas a feast for the eyes.
42:06With festive shoe pastries.
42:08And delicious cake highs.
42:10And this Christmas round, no one will go.
42:14You're all staying on.
42:17Ho, ho, ho!
42:18Ho, ho, ho!
42:19Ho, ho, ho!
42:20Ho, ho!
42:21Ho, ho!
42:22Ho, ho!
42:23Ho, ho!
42:24Ho, ho!
42:25Ho, ho!
42:26Ho, ho!
42:27Ho, ho!
42:28Oh, congratulations!
42:29Oh, I sent tears!
42:30But remember, guys, we are near the end of the competition,
42:35so you're going to have to up your game, okay?
42:38See you next week.
42:39Bye!
42:40Bye!
42:41See you next week.
42:42I'm not going to recover from that for a long time.
42:47I'm not going to recover from that for a long time.
42:50Santa is truly the best guy around.
42:53Yeah.
42:54To get one more chance.
42:55One more chance.
42:57Next week we'll fight back again.
43:17We'll fight back again.
43:18Happy New Year.
43:20Two more shots.
43:23What?
43:24Woosh.
43:25Goodbye.
43:27We'll fight again.
43:28In the next week we'll fight back again.
43:29Bye.
43:30We will fight again.
43:31We will fight again.
43:32Bye.
43:34Bye.
43:35Bye.
43:36Bye.
43:38Bye.
43:41Bye.
43:42Bye.
43:44Bye.
43:45Bye.
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