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00:01What a gift I have for you.
00:03Another slice of Baked With Love.
00:11Last week on Baked With Love.
00:13Oh, oh, oh, this one's cooking a little bit slower.
00:17That's not good.
00:18After some doughnut disasters.
00:20My doughnut, 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.
00:34We pray that it sticks together.
00:36As we waved goodbye to another team.
00:39Renée and Sade.
00:45Hello!
00:47Hi!
00:49The competition is intense.
00:51So 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.
01:00Come 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, exactly.
01:16It's a wild rollercoaster ride.
01:18The pressure is on.
01:20Welcome back to the barn.
01:22How are you feeling?
01:23Good.
01:24Good?
01:25Good.
01:26It's got to feel amazing that you've made it this far.
01:29You can almost taste that prize money, right?
01:32Yes!
01:33It's $50,000.
01:35And let's not forget,
01:37the winning team's bake will also appear
01:40in a Hallmark Christmas movie!
01:42How cool is that?
01:43However, in order to win this competition,
01:46you have to impress our judges,
01:49Anna and Vaughn.
01:50Hi!
01:56You look like Santa Claus's legal advisor.
01:58Yes, absolutely!
02:00I'm repping Santa Claus today, so...
02:03He's in for charges of breaking and entering.
02:07Okay.
02:08This week's theme is Santa's Workshop.
02:11Are you ready to make some edible gifts?
02:14Yes.
02:15What do you want the teams to make
02:16in their holiday classic bake?
02:18Twelve identical shoe pastry gifts.
02:23Who doesn't know what shoe pastry is in here?
02:26It'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 pressure.
02:56No pressure.
02:57You have one hour and 30 minutes.
03:00Off you go!
03:01Toba, we'll probably do the two inch.
03:07I'm going to 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?
03:32What happens is that as it cooks,
03:34there's like moisture in it that wants to escape,
03:36so it pushes the choux pastry up in the air.
03:39So you need to see a rise.
03:40A rise.
03:41You know, there's only five teams left,
03:43and I think that this is a really good test
03:45of their baking prowess.
03:47And it really all comes down to the structure of the dough.
03:51I'm going to combine the milk, the water, the sugar,
03:53the 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 going to be fun.
04:04We'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.
04:20It's our first time making choux pastry.
04:23Who is this gift for?
04:24He's insisting that it's for me.
04:26It's for her.
04:27It's for her.
04:28They don't bake enough for her.
04:29Has that influenced the flavor?
04:31Absolutely.
04:32When I think of gifting Susan a dessert,
04:35I'm thinking something fresh and fruity.
04:38I haven't done a whole lot of baking,
04:40I'll be honest here.
04:41You know, I'm not going to compete against her,
04:43so I took a backseat on the dessert game.
04:47But what I bring with it is the enthusiasm and the design.
04:50We're probably going to do some kind of strawberry filling inside
04:53and maybe like a marbled strawberry whipped cream situation
04:56to go around the interior filling.
05:00These shoe gifts are for two of our favorite ladies.
05:03Sally's mother-in-law and my granddaughter, Sally's goddaughter.
05:09They're such an important part of our family.
05:11They are.
05:12Just strong ladies, still magnolias.
05:15They both love raspberries.
05:17And 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
05:34in this bake today.
05:36It might need a touch more sugar.
05:39Gabrielle and Ben, hello.
05:41How's it going?
05:42Good, how are you?
05:43Good.
05:44This is our very first shoe pastry.
05:45I know.
05:46I 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?
05:57Who's the gift for?
05:58We are going to 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.
06:22Today is my nine month anniversary since I got married.
06:26I'm inspired by my husband, geez.
06:32I don't miss him that much yet.
06:35Oh, goodness.
06:37It is an Italian-American mix because my husband is American and I'm Italian.
06:43So his favorite during Christmas time is to make like a strawberry shortcake.
06:47So we're going to do a strawberry inspired Italian pastry cream.
06:51But we're going to put the Italian essence in it by infusing the basil to it.
06:55We have a saying in Italian, it's il dolce di farinante, meaning the sweetness of doing nothing.
07:01It's just like a very laid back approach to making a meal and just utilizing whatever's at your fingertips.
07:06And it's the sweetness of simplicity.
07:09You don't need much in life to make life sweet.
07:13I just need to focus on this right now, mommy, because I've 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.
07:22I don't know what it's supposed to look like, but it looks good.
07:25The big part of this challenge is getting this dough just right.
07:28Getting there.
07:29We are doing a little gift for Stephen's mother, Marilyn.
07:35They live on a farm.
07:37Lots of berries.
07:39So we're inspired by that.
07:41And we will complement that with white chocolate and almonds and pistachios.
07:48Now that we're retired, semi-retired, we have a little bit more time to do things that we really want to do.
07:54And the baking is something that is really kind of fun for us.
07:59Stephen has become an amazing student.
08:01Then we add the eggs.
08:03One at a time.
08:04Just bring the eggs over one at a time.
08:05Just put them there.
08:07Yeah.
08:08Pretty new for me.
08:09We have no idea how many we're going to put in.
08:11Well, it needs to be smooth and glossy, and the batter needs to stream off the ribbons.
08:15I don't think I'm going to need that last egg.
08:17Oh, 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, and 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, they just have a recipe to work off of.
09:03What do I need, 12?
09:0412.
09:05Just practice.
09:06Just study.
09:1110.
09:12I'm such a fan of hearts.
09:18I'm such a girly girl.
09:19I heart everything.
09:21I have made shoe pastry once before, but it was a long time ago.
09:25I'm going to do another one here, because that one's ugly.
09:28Beauty's in the eye of the beholder.
09:30I think he's rather nice.
09:31That's why she married me.
09:37Pastry 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 theirs.
09:44It's not as stiff.
09:45I think it's too warm.
09:46Got to cool it down a little bit.
09:50It's still too warm to use and pipe correctly.
09:54I need to scrape all of that back into the bowl.
09:56I need to re-pipe all of it.
10:00All right.
10:01Quickly.
10:02Just fold it in half.
10:05We'll re-pipe all of that.
10:11So these should go in the oven for 20 or 30 minutes.
10:14You are halfway through.
10:17Put it in the oven, Mom.
10:20Okay.
10:21Put it in the oven.
10:23Set our timer for 15 minutes.
10:27Marco and Steven, they just seem a little bit rattled.
10:30It is a tricky challenge.
10:31Coming your way, just staring right where you're at.
10:33Don't move.
10:34It is important that they get the shoe pastry right,
10:36but we are judging also flavor.
10:40He's working on a strawberry filling.
10:41I'm ripping off my recipe for a chocolate cake with strawberry filling.
10:46And instead of, of course, doing a chocolate cake,
10:48we are now just using the filling from it.
10:52Okay.
10:53Amy and Sally.
10:54How are you?
10:55Good.
10:56Good.
10:57Now, what are the oranges for?
10:58Making kind of a jelly because that's my thing at home.
11:02I'm the jelly lady in the family.
11:04I make homemade jelly.
11:05I use fresh raspberries, sugar, orange juice, and orange zest.
11:11What shape are they going to be?
11:13Heart-shaped.
11:14Since they're heart-shaped and they're raspberry,
11:17just make sure that they don't look too Valentine's Day.
11:20Okay.
11:21Okay.
11:23For me, baking is a way that I can share something that I love to do with others.
11:29We share with each other, with friends, with family.
11:32One of the old Southern traditions, we do things like that.
11:42Almost ready to go into the oven at this point.
11:45Yep.
11:47Shut the door.
11:48That'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
12:13and a nice peppermint glaze.
12:15Rose and Rosanna.
12:18Oh, they're looking nice and puffed up.
12:21Thanks.
12:22Good job.
12:23Appreciate it.
12:24My only piece of advice, I see the strawberry and the basil.
12:29It'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.
12:38Okay.
12:42Baby, they're puffing up nice.
12:43No, they're puffing great.
12:44The most important thing is that they don't take it out of the oven too soon.
12:48We're just waiting for stuff to bake, you know?
12:50And since we haven't baked it before, we're just watching it like a hawk.
12:53What will happen is that they will just fall in on themselves.
12:55I hope they rise some more.
12:57I hope they rise some more.
12:59Pastry coming out.
13:05What happens is that they look baked and they feel even crispy, but yes, the steam hasn't fully cooked out and cooked the shape.
13:12The flatness is a sign.
13:16We did a little different size, especially because we were thinking, you know, if we didn't like the size of one or the other.
13:21I'm a little more nervous to slice them in half and have them be so thin.
13:25Let's give them like two more minutes to be safe.
13:28Yeah.
13:29Yeah, I 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.
13:35Well, it's got to be hollow inside.
13:37Yeah, they came out beautiful.
13:42Bring them out?
13:43Yeah, let's do it.
13:44That's fine.
13:45We're doing a pastry cream and raspberry jam.
13:50Five minutes.
13:51All right, Susan, focus.
13:53Five minutes.
13:54We are filling it with mascarpone cheese, a blueberry little compote spread.
13:59Gotta hustle, mommy.
14:00You really gotta hustle.
14:01I am.
14:05To make it look Christmassy, some pistachio.
14:08Yeah, something green.
14:11We're finishing with a nice nut on the top.
14:15We gotta go fast.
14:16We made a natural sprinkle to make it festive.
14:19It's dehydrated strawberries, a little bit of lemon zest, and basil.
14:24Get the chocolate ready so you can do your drizzling.
14:27One minute left.
14:28That's very festive.
14:30Go, go, go, go, go, go, go, go, go, go, go, go, go.
14:32You got plenty of time.
14:33There's a minute.
14:34Everyone's done.
14:35Start placing it.
14:36Ooh.
14:37Ready to go?
14:38Yep.
14:39Is there any of them?
14:40It needs finesse, the finesse, the finesse.
14:42Wish I had some more strawberry to put on, though.
14:45Spritzed them, yeah.
14:47Time's up.
14:48Yes.
14:51Holy cow.
14:52We did it.
14:53Go eat.
14:54Go talk.
14:55Wait.
14:56Two, four, six, eight, ten.
14:59Mmm.
15:00Rosa and Rosanna, please tell the judges about your choux pastry.
15:07Our choux 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.
15:20Very gift worthy, yes.
15:21I 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 choux pastry, I feel like it has a good structure.
15:31Overall, I think they look really good, and job well done.
15:34Yes, so 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, and we're very happy to see the piping.
16:01But really, you've fallen short on your choux pastry.
16:04I think it was too wet.
16:05Yeah.
16:06It's got like a more cake-like texture.
16:08Right, right.
16:09Thank you, guys.
16:11Thanks.
16:13Our A's 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.
16:46It's just undercooked.
16:48Okay.
16:49I 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.
17:25Yeah, it'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 pizzazz.
17:32Pizzazz.
17:33Pizzazz.
17:34We just ran out of time.
17:35Thank you, guys.
17:36We made heart-shaped shoe pastry.
17:39It's a gift to my goddaughter, Allie, and my mother-in-law, Niecy, because they love raspberries.
17:47We did raspberry chocolate, did a little pistachio sprinkle on top and some ganache.
17:53I think they look a little rustic, but they do look quite uniform.
17:57Okay.
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.
18:11It 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 flavor.
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.
18:41And 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.
19:05And it's given us, you know, the confidence to go into the next challenge.
19:08Good job.
19:09Good job.
19:10We did it.
19:11We got to hustle.
19:12Salt is here, right?
19:13And it's sealed, but you used it.
19:14Yes, chef.
19:15Come around.
19:16It rips really bad right there.
19:17It's so hard to work with.
19:19Hoo!
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?
19:55Mine 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.
20:03My big sister helped me name him.
20:07Mine was probably my Scary Spice doll.
20:13What was yours?
20:16I've always wanted to be a mom.
20:18My favorite gift was this doll that looked like a real baby.
20:23But yeah, that was mine.
20:25Well, I can't wait to see what you come up with.
20:28You have three hours for this challenge.
20:31Ready?
20:32Off you go.
20:34All right then, Mama.
20:37This is the real thing now.
20:38This is the real thing now.
20:44Three hours?
20:45You know, it might sound like a lot.
20:46It is, in fact, not a lot.
20:51We're just still 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.
21:00Steven 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.
21:07Uh-huh.
21:08And the music box actually had a little clown on the top of him.
21:11You would crank it.
21:12After a while, he would start doing this crazy little dance.
21:15Sponge is vanilla and peppermint flavored with crushed candy cans.
21:19The center is chocolate and also has peppermints as well.
21:23With a little clown on top of it.
21:25Good luck, guys.
21:26I'm really excited to see this.
21:28Thank you very much.
21:29Thanks.
21:33Favorite 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 gonna be a lemon flavored cake and a strawberry lemonade frosting using fresh lemon juice and strawberry jam.
21:58What was your favorite gift from Sally, Amy?
22:02My grandchildren.
22:03Best gift I've ever had.
22:05It's priceless, right?
22:06Gifts come and go.
22:07Yes.
22:08And they go out of style and all that.
22:09Yes.
22:10Yes.
22:11Great kids do not.
22:12Okay.
22:13How 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 kitchen 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.
22:28What 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?
22:59Yep.
23:00Yeah.
23:01Okay.
23:02I'm so sorry.
23:03I'm gonna restart this batch.
23:05Three teaspoons.
23:06At least you realized it so it doesn't taste like metallic.
23:09Thank God.
23:10So it's good you messed it up and realized.
23:13I'm so sorry.
23:15One.
23:20Hi ladies.
23:21Hello.
23:22So what was your favorite childhood toy?
23:23So my dad had a Christmas train that I just always love 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, Rosanna.
23:32I'm sorry.
23:33I feel like...
23:34She loves the train.
23:35Oh, you sound like my son.
23:36He is obsessed with trains.
23:37Loves trains.
23:38Loves trains.
23:39Loves trains.
23:40I hope you can sense all this emotion inside my cake.
23:41That's the secret ingredient of all this love going in here.
23:42Oh my goodness.
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.
23:48We wanted to incorporate childhood flavors.
23:51Hi.
23:52Gabrielle, Ben.
23:53Hi.
23:54So what is your surprise cake going to be?
23:55I grew up on a little farm and so one year for Christmas, my parents were like, hey,
24:02we think we saw Santa in the barn.
24:04When we got in there, there was a pony, a literal pony in the barn.
24:08Sugarfoot was awesome.
24:09We're taking your advice and we're trying to get out of our comfort zone a little with
24:13flavors.
24:14We are making an orange cardamom cake and a delicious vanilla cardamom buttercream to go along with
24:22it.
24:23Cardamom is one of my favorite things.
24:24I love you.
24:25I love you.
24:26I love you.
24:27I love you.
24:28I love you.
24:29I love you.
24:30I love you.
24:31I love you.
24:32I love you.
24:33I love you.
24:34I love you.
24:35I love you.
24:36I love you, I think.
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.
24:58But Susan, she's the talent, right?
25:00And so I'm the sous chef.
25:02I know my place.
25:03A lot of yes, chef.
25:04A lot of marching orders are followed.
25:06Focus word, yeah.
25:07But it works.
25:08And you put salt in both of these, right?
25:10You put salt in them?
25:12You did include salt.
25:14Yes, chef.
25:16Salt is here, right?
25:17And it's sealed, but you used it.
25:19Yes, chef.
25:20Okay.
25:21What do you need?
25:22I'm pretty sure, chef.
25:23Yes, I did, chef.
25:24Should we put one more?
25:27Just half a teaspoon more?
25:29We'll try the batter before we bake it.
25:31Yes, yes.
25:32Make sure it's not too, like, sugary sweet.
25:33We want to get these in the oven as soon as possible,
25:36because we've got a lot of cake that needs to cool.
25:41All right, let's do it.
25:42Beautiful.
25:43Timer's on.
25:44You've had one hour.
25:51We 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...
26:01Yes.
26:02The stacking.
26:03Yes, stacking, chilling, decoration.
26:05Yes.
26:06That's our plan.
26:07All right, bye guys.
26:08See you later.
26:09That's okay.
26:10Just close them.
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 coal.
27:02We're going to make Sugarfoot the pony out of fondant.
27:06Are we going to get a pony for our baby someday?
27:09You know, we just might.
27:11I'm forming the surprise.
27:13You're doing great, mom.
27:14So are you.
27:15I love the way that light bulb looks.
27:17The little clown, we're casting his head out of chocolate.
27:22His base is a ice cream cone.
27:26He's the cutest little guy.
27:27This one's done.
27:29Clean.
27:31Green.
27:32Awesome.
27:33Oh, yeah, they could go more.
27:34You're halfway.
27:36Christmas.
27:37We're halfway through, so we're just trying to get everything done.
27:47I promise you there's a method to this madness.
27:50Last one.
27:51Oh, yeah.
27:53They're good.
27:55This is a chocolate filled with peppermints.
27:59You're killing it.
28:00It smells really good.
28:02You are doing it, Bubba.
28:03I am worried about structure with all of them,
28:07because surprise cakes, when they have like a sculpted element,
28:10covered 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
28:19to make our surprise within our cake.
28:23Ooh.
28:24These smell good.
28:25Wow.
28:26So when the judges cut into the front side,
28:28all the gumballs will come rolling out onto the floor.
28:31It's fabulous.
28:33We 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.
29:15I'm in love with her.
29:20She's gorgeous.
29:22Sugarfoot is such a queen.
29:33No horsing around.
29:34No horsing around.
29:35No horsing around.
29:3630 minutes left.
29:42We need to just go fast, fast, fast.
29:43Hope it cools enough time.
29:44I 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.
30:03Fondant'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.
30:12Here, help me lift.
30:13Okay.
30:14Yeah.
30:15Here we go.
30:16Oh, it rips really bad right there.
30:18It's so hard to work with.
30:20Aw, bitch, come around.
30:21Come around on my right.
30:23You have a telltale sign when you get stressed that it's like, you, 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.
30:37Bossy contentation.
30:38I knew you were going to say that.
30:40Would you be real cautious?
30:42You're going to touch right there.
30:46Covering a cake and fondant is not like an easy task for someone like me.
30:50Oh, that looks great.
30:51Oppa.
30:56The thickness of the icing really matters.
30:58I don't want a doorstep of icing hiding the sins underneath.
31:03We're pretty pressed for time right now.
31:05Look at this.
31:06It's a cupcake now.
31:07Our pride and joy.
31:09Okay.
31:10Okay.
31:11She's dropping in the cake.
31:12One.
31:16Help me position it, please.
31:17I want to cover my hands.
31:18Okay.
31:20We just need to get it on it.
31:21Beautiful.
31:22Okay, so now.
31:23Don't touch it.
31:24Your fingers have chocolate on them.
31:25Oh, no.
31:30You're cruising.
31:31You're going so fast.
31:32You're doing amazing.
31:33Are you kidding me?
31:34You know, under pressure when we're making a bake and things are going wrong and I'm getting
31:38stressed or worked up.
31:39I know that she's going to be there to be that voice of reason and call me down and saying
31:43vice versa.
31:44You're doing great, Bubba.
31:45Rosa and Rosanna have probably the most amount done.
31:49It's all 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
31:58out.
31:59I 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.
32:12You have five minutes left.
32:14Can we just try to brush this stuff off?
32:16Yeah.
32:17I was thinking the cakes could be kind of higgity-piggity.
32:22Okay.
32:23Hold this up.
32:24Hold this up.
32:25Hold this up.
32:26Pull it up.
32:27Pull it up.
32:28Pull it up.
32:29Pull it up.
32:30I got to get this away so it doesn't get chocolate on everything.
32:31Oh, no.
32:32I'm so sorry.
32:33I just...
32:34This chocolate is...
32:35Okay, now push this in.
32:36Press this in.
32:37Press this in.
32:38Clean up.
32:40You're killing it, honey.
32:42You're doing so good.
32:43As soon as it touches your fingers, it's gonna 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.
32:54You 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.
33:12Good job, Mom.
33:13Did you do that?
33:14I should've cut that straighter.
33:15Oh, well.
33:16Here.
33:17I'm just gonna hold this up.
33:18I hope it doesn't fall off.
33:20I hope not.
33:21Yeesh.
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.
33:38And I made these little bitty cakes.
33:40Those represent the cakes that were baked in the little tiny pans.
33:44You know, I think some of the fondant work could have used a little bit more finessing.
33:50But overall, it really gives the impression.
33:51And it's really, really cute.
33:52And I love the sparkles.
33:53She started sparkling cakes very young.
33:55Oh!
33:56Oh!
33:57Oh!
33:58Oh!
33:59It's the light bulb that heats the oven.
34:00Oh, cute!
34:01I love the concept of the strawberry lemonade.
34:02I'm so delighted that it's not a vanilla cake with vanilla buttercream.
34:04I wish I maybe had a little bit more strawberry in there.
34:08Thank you, ladies.
34:14Thank you so much.
34:18Our surprise cake was inspired by a Christmas train.
34:19It's not a vanilla cake with vanilla buttercream.
34:22I wish I maybe had a little bit more strawberry in there.
34:25Thank 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 has a spirit of Christmas
34:43in motion.
34:43That is amazing.
34:46Yeah.
34:47Perfect 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
34:55to resemble coal.
34:57Visually, with the surprise, I kind of
34:58wish there was a little bit more contrast.
35:00I know that coal is black, but maybe if you did some, like,
35:04gold luster dust on it or something.
35:08Mm.
35:09Oh, that's gorgeous.
35:10That's good.
35:10The 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.
35:22She did the choo-choo.
35:24Everything he said by two.
35:26Yeah.
35:27We present to you holiday hoof prints as a tribute to one of the best Christmases ever.
35:36And my parents just had a way of making Christmases special.
35:38This is something that we can't wait to do as parents.
35:41Oh, it's so cute.
35:43I want to cry.
35:45I love the detail of the lines.
35:46I 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.
35:57We have a little cutie pie in here.
35:59OK.
35:59She's in her stable.
36:01She is.
36:02She kind of looks like she's cozied up.
36:04Honestly.
36:05We 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.
36:13You made this out of fondant?
36:15Yeah.
36:16Cute.
36:17What a really clever way to interpret this challenge.
36:20The cardamom and orange flavors, I think they could be a little bit stronger.
36:25I love it.
36:26I think it's really good.
36:27The texture of the sponge is supreme.
36:30Great job, guys.
36:31Yeah, great job.
36:33When I was a kid, I received this little music box that had a little clown on the top of
36:42it.
36:43And 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.
36:57Now you found it.
36:58I can feel the surprise.
36:59Oh, yeah.
37:00Woo-hoo!
37:01Really good.
37:02Oh, that's fun.
37:07I really like the peppermint through the chocolate butter icing.
37:10Also, your filling and stacking was really even.
37:13You can see that there's a pretty much proportionate amount of buttercream between each layer, which
37:18is really lovely to see when you cut into a cake.
37:20I think the flavor of the sponge is good, but it's a little bit dry.
37:24Okay.
37:25This is inspired by one of my favorite Christmas presents of all time, so you never know what
37:35a Christmas gift might mean for someone in one minute and the rest of their lives.
37:40I can see the concept.
37:41Obviously, if you'd had more time, I think you would have executed it well.
37:45It is a little topsy-turvy.
37:47Mm-hmm.
37:48There's chocolate marks, obviously, all around, and you can see that the fondant has been
37:52too 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.
38:10It's been kind of overcooked, but your ganache is delicious.
38:14Very, very lovely.
38:15And it gives a great balance to some of the sweeter elements of this cake.
38:20Oh, well taken.
38:21Well, thank you, guys.
38:25In prior weeks, we just enjoyed being in here.
38:30It 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, it's right in touch.
38:40And so, yeah, I just feel like everybody comes in more focused.
38:45Oh, we're literally baking for a lot.
38:47Thank you for a lot.
38:48I feel like that.
38:49You know, we look around and I'm like, one of us is going to win.
38:52It could be any of our amazing teammates.
38:57I think we saw some really fantastic bakes today.
39:00Yeah.
39:01Right?
39:02I'm really impressed, especially by Rosa and Rosanna.
39:05I think Marco and Steven have really surprised us numerous times in the competition.
39:11We 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.
39:35I think that some of that gorgeous finesse that we usually see from them just hasn't been there.
39:41I really expected Susan and Simone to do better in the surprise cake.
39:46Mm-hmm.
39:47I felt that they were overambitious for what they could get done.
39:50What do you think it's going to take to actually win this competition?
39:54I think for me, it's growth, feedback, implementation, and risk, honestly.
39:59Mm-hmm.
40:00At this point in the competition, the people who were actually taking the risks, especially
40:05with their flavors, are also executing their bakes better.
40:14Well done, guys.
40:16You all produced some delicious edible gifts.
40:21I mean, when you got your first challenge for the choux pastry, you weren't sure about how
40:26that recipe was going to work, but my goodness, did you work together?
40:30And that for me is the heartbeat of the competition.
40:33Yeah.
40:34And the second challenge, not only did a lot of them look so entrancing, but 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.
41:10Well, as you know, the further we get into the competition, the harder it is to let people go.
41:20But sadly, one team will be leaving us today.
41:27That team is...
41:31What was that?
41:41Oh my God.
41:42No, you guys.
41:43Oh!
41:44It's a note from Santa.
41:45Santa!
41:46Okay.
41:47You've baked with love, t'was a feast for the eyes, with festive shoe pastries, and delicious cake highs.
42:04And this Christmas round, no one will go.
42:10You're all staying on.
42:11Ho, ho, ho!
42:12Oh, congratulations.
42:13Oh, I see tears.
42:14Oh, congratulations.
42:24Oh, I see tears.
42:26But remember, guys, we are near the end of the competition,
42:30so you're going to have to up your game, okay?
42:34See you next week.
42:36Bye.
42:37Bye.
42:37See you next week.
42:38I'm not going to recover from that for a long time.
42:45Santa is truly the best guy around.
42:49To get one more chance.
42:50One more chance.
42:52Next week, we'll fight back again.
43:08I'm not going to recover from that for a long time.
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