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Short filmTranscript
00:00Hi, Captain.
00:01Four teams continued their quest to dominate this epic snowy showdown.
00:06You want a little buddy crabby?
00:07With the empires established, only the strong will survive.
00:11The empire shifted. Some crumbled and some gained new teammates.
00:15Your mission remains the same. Get on and stay on a winning empire.
00:20He's falling.
00:21What do you want me to hold so you can...
00:22Nothing.
00:23Okay.
00:23I got it.
00:24Where's his hat?
00:25I don't have it done yet.
00:26The pressure to prevail was at an all-time high as they created theatrical showstoppers
00:31worthy of a red carpet debut.
00:33I love the color. I love the movements.
00:35Patrick is larger than life.
00:38The chocolate walk is great.
00:39The wood, the anchor, the sugar walk is beautiful.
00:42Overall, it's very bright and colorful.
00:45Ultimately, all teams were deemed worthy to advance in their pursuit of victory in the Winter Wars.
00:52All four empires will move on intact.
00:55It continues.
00:56This is Sweet Empire.
01:00Your delightfully naughty host, Lord Gingerton.
01:11I guess we're having dinner today.
01:15Hello, bakers.
01:16Hey.
01:17Hi.
01:19We've got four teams standing strong.
01:21Is everyone still relieved to be in the game?
01:23Yes.
01:24Yes.
01:25You guys?
01:26Yes.
01:27We finished last, which was very disappointing.
01:30We have the chance to continue the competition, but the next challenge, we have to be in the first place.
01:36How's everyone feeling about their empires?
01:38Confident.
01:39Amazing.
01:40Thanks.
01:41Our team, one last challenge, so we are the team to beat right now.
01:44I'm really surprised that none of the empires are dissolving, because I was kind of looking forward to plucking somebody to put on our team, so I wouldn't be like the third sister and wife.
01:53Like, we could add a fourth, and then that would give me a little bit of rank.
01:56The best part of the holidays is gathering with your loved ones at the dinner table.
02:01So today, you'll need to create a hyper-realistic holiday feast.
02:06Ooh.
02:07Nice.
02:08This next challenge is right up my alley.
02:11I specialize in hyper-realistic food.
02:14Like, this is my jam.
02:17Each team will create realistic seasonal dishes, including one main entree and one side dish big enough to feed an entire family.
02:27We feel a little bit uncomfortable.
02:29Some of the other teams are much more suited for this.
02:32This is gonna be the one that's gonna, like, make or break us.
02:35You guys ready to find out what's on the menu?
02:37Absolutely.
02:38Yes.
02:39We'll be serving glazed ham, roast turkey, whole fish, and rack of lamb.
02:45And the side dish is up to your team.
02:48Nice.
02:49Team Elizabeth, you are the winning empire last round.
02:52That gives you an important advantage in this challenge.
02:56You get the first choice of entree.
02:59Ooh.
03:00Okay.
03:01I know which one I want.
03:03Which one?
03:04Ham.
03:05This ham?
03:06All right.
03:07The glazed ham.
03:09I'm not gonna lie.
03:10I am not a ham kind of a girl.
03:12But ham is quite an easy shape to carve.
03:14So if we can pull this off, I think it definitely should be a winner.
03:18Team Erin, you were second in the last challenge.
03:21What are you hungry for?
03:22Okay, so we have fish, lamb, and turkey.
03:25Which one do you think would be easiest of the time?
03:28I would take the fish or lamb.
03:30Let's do lamb.
03:31Okay.
03:32We're gonna take the rack of lamb.
03:34Ooh.
03:35All of them.
03:36We picked a very ambitious piece.
03:38But you wanna be ambitious.
03:40We're not in a small competition.
03:42We are working towards big win.
03:44Everybody's gonna do something extra.
03:46And if we don't put anything extra, you know, we're gonna be the only ones.
03:49Team Holly, you were third.
03:52What's it gonna be?
03:53We're gonna go the gobble gobble turkey.
03:55Team Francois, how you guys feel about seafood?
03:58Do not eat fish, but it's okay.
04:02The judges are gonna be taking a close look at just how similar your dishes are to the real deal.
04:08Make sure your flavors are worthy of a second helping.
04:11Because today one of your empires will be eliminated.
04:14And you'll be going home.
04:16Holy .
04:20This next challenge, someone's going home.
04:22And not just one, the whole empire.
04:24So we need to bust ass to get on top.
04:26You've got nine hours to bake your holiday feast.
04:29Your time starts now.
04:31Let's go.
04:32Let's go.
04:33Chocolate fondant.
04:34Oh, there it is.
04:35Big bubba.
04:36Thank you so much.
04:37You got it.
04:38Holly, what you doing?
04:39I'm gonna make us a maple cake.
04:41Oh.
04:42Do you know how often I make turkey cakes?
04:44How often do you make turkey cakes?
04:45Every Thanksgiving, around about 60 of them.
04:48Seriously?
04:49Why did they leave turkey for me?
04:52Like seriously?
04:53I'm sorry guys, but that was a dumb decision.
04:56I literally do about a turkey cake.
04:58I'm sorry guys, but that was a dumb decision.
05:01I literally do about 60 turkey cakes every Thanksgiving.
05:06And I do them really fast and I do them really well.
05:09So, I've got this in the bag.
05:11Going with some, like, candied bacon.
05:14Bacon.
05:15Bacon.
05:16It's my favorite, man.
05:17For our turkey cake, we're making a maple cake
05:19with candied bacon bits, candied pecans.
05:22And then Lou is bringing her Chinese tradition
05:25and doing the lo mein.
05:27And Sarah's bringing her Christmas tradition
05:30in a shrimp cocktail.
05:32I'm gonna be making some, like, egg noodles for lo mein.
05:35More yellow.
05:36Okay.
05:37We are doing so many different things.
05:39This is really gonna push to the judges
05:41all the different techniques that we can do
05:43to make this hyper-realistic cake come to life.
05:46Holly's working on the tasting element
05:48and Sarah and I are sharing all the sides.
05:51I feel like I can't disappoint my dad at home.
05:53For our lo mein cake, we're doing a cornbread cake
05:56with a thyme and blackberry jam with a vanilla buttercream.
06:00And a bowl made out of modeling chocolate.
06:03What all is going in the maple besides the candied bacon, though?
06:06I think I'm gonna do Vegemite.
06:08Vegemite?
06:09Vegemite.
06:10Vegemite.
06:11Vegemite.
06:12Those Luke on Lou's face is like, why?
06:13I've never had Vegemite.
06:14Trust me, you might not like Vegemite,
06:16but you'll like the count.
06:17Vegemite in bacon?
06:18Vegemite, it doesn't even sound appealing.
06:20It's not an appealing name.
06:21It isn't.
06:22I have faith in me, man.
06:23I have faith in you.
06:24That's why I'm like, okay, I will try it once.
06:26I'm excited to try it myself.
06:28Don't lie.
06:29Clearly in all the other challenges,
06:30Holly is definitely very knowledgeable
06:32in her tasting elements and just pairing things.
06:35She's very wild and I love it.
06:36But at the same time, this is also an elimination challenge
06:40and it's not the most popular choice, I guess you could say,
06:43in a baked good.
06:45Really?
06:46Yeah.
06:47Try it.
06:48Just do a little lick.
06:50Oh!
06:53Oh!
06:54Oh!
06:55Why?
06:56Why do you do this to yourself?
06:57Really?
06:58It's good.
06:59I'm a little concerned because that Vegemite
07:01is still on my tongue.
07:02The Aussie in me.
07:03The Aussies would be so proud.
07:04I hope she pulls this off.
07:06I don't want to go home.
07:07All right, Tammy.
07:08All right, let's hear it.
07:09Okay, so I think if we do a big platter,
07:11I think we're going to have to have more than one.
07:13Okay.
07:14Because we're supposed to feed a family.
07:16Our team is doing Branzino, sweet potato casserole
07:20in a Dutch oven, some cherries on the side,
07:23and a side of butter.
07:25I think you could potentially mold the fish out of chocolate.
07:29But we got to juge it up.
07:30Well, obviously, do you think that you guys could make
07:33a casserole dish out of chocolate?
07:36Of course.
07:37Yes.
07:38I'm going to take a lot of time to make sure that the plate
07:39is beautiful and the casserole is really amazing.
07:43I think we feel the pressure a little more because we just
07:46got a taste of what the bottom tastes like,
07:48and I don't think we want that anymore
07:50because if the empire doesn't win, it crumbles.
07:52Let's bring it back.
07:53You ready?
07:54Redeem ourselves.
07:55Redemption.
07:56Redemption.
07:58Lots of things.
08:00All of the things.
08:02So how y'all feel about rack of lamb?
08:04I like rack of lamb.
08:06That's my favorite.
08:07I think we got to put some mint jelly with it.
08:08That's classic.
08:09Absolutely.
08:10Yeah, 100%.
08:11I think it'd be nice to kind of fill the cavity with a little
08:14bit of couscous situation.
08:15Sounds good.
08:16They probably wouldn't expect that.
08:17That sounds excellent.
08:18I think I'm going to do tapioca pearls for it,
08:20but I want to make sure that they're flavored and they
08:22complement the things inside the lamb.
08:23Yeah, I agree.
08:24So in case they get any of that, it'll make sense.
08:26For this challenge, we are going to be doing roasted rack
08:29of lamb with a couscous salad, mint jelly, some gnocchi
08:33with peas and carrots, and then our main side dish,
08:36our potatoes au gratin.
08:37I'm going to get this mint jelly taken care of.
08:40That's our mint.
08:41Six sheets of sheet gelatin.
08:43We're pouring in a little bit of apple cider vinegar.
08:46Didn't have mint jelly without a little tang.
08:48Okay, guys, I'm starting with the ribs, okay?
08:50For something like this, I would probably take at least two days.
08:53So many details have to be perfect.
08:55There is bones.
08:56The texture of the bone, you have the inside marrow.
09:00You have that layer of fat that has to stick out from the meat.
09:04You really have to nail every detail.
09:07Otherwise, you know, we are going home.
09:10So right now I'm getting started on the tasting element
09:14because I want to kind of focus on some of the flavors
09:17that you would get in the rack of lamb.
09:21I'm going to go with the chocolate cake as a base.
09:23I think that'll be really nice.
09:24For a textural element, I'm going to be doing
09:27some black pepper candied cacao nibs.
09:30We're going to be taking some very calculated risks
09:32with this one.
09:33I trust my palate because I've done a lot of weird things
09:37with my bakes.
09:38I've put ham in a cake.
09:40I've put hot dogs in a cake.
09:41I've used chicken skin and fat in cakes before.
09:44So I'm excited to really kind of walk that line
09:47between sweet and savory for this particular flavor challenge.
09:51So for my other tasting cake,
09:53because we've landed on potatoes au gratin,
09:57as our side, I kind of want to lean into some of the flavors.
10:00You'll see some cheese, some black pepper,
10:02olive oil ricotta cake,
10:04and I want to do a Parmesan streusel.
10:07We haven't won anything yet,
10:09and the lamb is obviously the most difficult
10:11of the pieces to pull off.
10:12So if we can do that successfully,
10:14it would really impress the judges.
10:15This might just be what we need
10:18to kick us into the semifinals.
10:20More relaxed.
10:22Here we go.
10:24I'm going to lean on you guys a lot more.
10:26We're going to help each other.
10:27Absolutely, and no chocolate today.
10:29I am dishing out more responsibility,
10:31and I'm taking on less on myself.
10:33So we're going to be more calm and collected today.
10:36For our dinner, we're doing the ham.
10:38We're also going to have two side dishes,
10:40one of classic cheesy mac and cheese
10:43with little bits of bacon bits in it,
10:45and we're also going to have a Brussels sprout dish
10:47with cranberries and pecans.
10:49I've never made a ham before, so nervous.
10:51We'll see how this goes.
10:53Jonathan, you're focusing on my tasting cake.
10:55Yep.
10:56You're going to make our chocolate bowls.
10:58Yes.
10:59I'm making a full sphere,
11:00so I'm getting two for the price of one.
11:01I'm going to make two bowls out of this.
11:03I've tempered some white chocolate.
11:05The key to this is to go slow and agitate it.
11:10Very slowly.
11:12I can agitate it.
11:13You suck.
11:14You're worthless.
11:15You're not very good.
11:16This chocolate is not the right color of cream.
11:19That is agitating.
11:20Why don't you stop now?
11:21You're silly.
11:22You're stupid.
11:23I'll take over.
11:24There you go.
11:25Are you guys good?
11:26Yep.
11:27All right, good.
11:28Hyper-realistic food.
11:29That's not what I do.
11:30So guys, I'm going to make the cake now.
11:32Okay.
11:33Yeah, perfect.
11:34We're definitely in trouble.
11:35I know that Holly, and especially Elizabeth, do hyper-realistic food a lot.
11:41So I hope I can do my team justice again.
11:44How are we doing, Cammie?
11:45Good.
11:46Making the cherry compote for Francois' cake.
11:50We have a similar division of labor.
11:53Francois is going to handle the tasting elements.
11:55Cammie is going to get all the side stuff together.
11:57And then I'm going to shift a little bit more onto cake.
12:00See that little sugar bubble?
12:01All right.
12:02So here we have a nice apple confit with some brinoises of apple.
12:06That's going to give our sour taste.
12:08I'm doing two cakes.
12:09The first one's going to be a marzipan cake with green apple ganache and green apple confit.
12:15I wonder when they're biting this cake, they're like, oh my God, this is apple.
12:19It has to jump in their face.
12:20Second cake will be a Black Forest-inspired sarer cake, a mascapan cream, and a cherry confit.
12:26I will make pain de jeanne, which is a biscuit that is made of marzipan.
12:31Okay, guys?
12:32Sounds great.
12:33I have no clue what he's doing.
12:35So I'm doing one vanilla, and at the same time I'm going to do one chocolate.
12:39That is name is sarer tarte.
12:43So this is really German, too.
12:45I can't even pronounce it.
12:46Sarer tarte is almost the same.
12:48It's with marzipan, but we're going to add some chocolate inside.
12:51How do you even say it?
12:52Your tastings are always amazing, Francois, so I have, like, all the confidence.
12:57So right now I'm going to do a chocolate and wine cake with a blackberry bacon jam and some candied bacon.
13:04Yum.
13:05And then I'm going to do, I'm thinking for, like, the other tasting, we'll do a strawberry walnut cake with a strawberry fig and sumac jam.
13:12Oh, wow, sumac.
13:13I love that.
13:14And collided cream mousse.
13:15And while we're at it, you know.
13:19Jonathan, are you drinking the ingredients?
13:22No, I would never do that.
13:24Not sharing?
13:25Uh-oh, you don't have to ask.
13:28I'll pour you some, you know?
13:30Cheers.
13:31Cheers.
13:32Wait, wait, we don't get a drink?
13:34I got you.
13:35Cheers.
13:36A little wine never hurt anybody.
13:41Come on, Jonathan.
13:42Bye, guys.
13:43Oh, nice.
13:44Cheers.
13:45Cheers.
13:46Oh, my blooming gosh.
13:49Time's ticking.
13:50We've got to get on here.
13:51Jonathan needs to start making our cakes.
13:53The main entree of this is the ham.
13:56And I can't start carving a ham until I have cake.
13:59So I'm kind of worried.
14:04Hey, Elizabeth, my other cake is going into the oven as well.
14:06OK, good.
14:07See?
14:08I'm getting stuff done, I promise.
14:09Focus.
14:10Five hours left, bakers.
14:15You guys having fun?
14:16I'm having a blast.
14:17This is my jam.
14:19Like, this is literally my jam.
14:21I love making hyper-realistic food, which is my love language.
14:26I think this is enough shrimp, scramps.
14:29Oh, that is, like, some healthy amount.
14:31Like, I'm an organic sculptor.
14:33I feel super confident in my abilities.
14:35Can we just take a moment to look at these adorable carrot tops?
14:38They are pretty crap.
14:40They're very pretty crap.
14:41I think we got a good shot.
14:42Yeah.
14:43Are you making a bowl, Sarah?
14:44Yeah.
14:45Casting a chocolate bowl?
14:46What?
14:47How big you want this bowl?
14:48Like, this size is fine, right?
14:50Yeah.
14:51OK.
14:52We don't need to be too thick.
14:53So I'm using a cake clay to sculpt the turkey and to really give it that, you know,
15:00gobble-gobble look.
15:01I don't know what you call it.
15:03What do you call that, Sarah?
15:05The lovely lady lumps.
15:07The pumps and a bump.
15:08Pump and a bump.
15:09This fish is so important.
15:12Most important fish of my life.
15:17Since we're doing the fish, I think one thing that we really need to maybe try to do is get
15:21the pin bones coming out.
15:22So in the fin, there's always a little bit of bones.
15:25I'm not a big fisherman, so I'm not 100% sure where the little gills and frills go.
15:31For the eyeballs of the fish, when you cook fish, they go white.
15:34So I think we're just going to use a little ball of modeling chocolate,
15:37because the eyeballs don't stay clear looking after you if it's cooked right.
15:40I don't eat fish, so I don't know about that.
15:42All right.
15:43I do, so I can help.
15:45Having Nils know all the things is incredibly helpful, because we have to bring it with the realism.
15:52If we don't nail this, we could be going home.
15:55So basically, I'm getting the fish carved, and then I'm going to cover it in modeling chocolate,
15:59and then I've got to do a lot of scales.
16:01Cam is going to color it and finish it.
16:04No pressure.
16:05Yeah, I'm going to do orange, red, and black, and I'm finished with the compressor.
16:09Part of the challenge of doing hyper-realistic food is to make, like, realistic container.
16:15So my goal is to make them in chocolate and paint them in a way that they look like it's a real Dutch oven.
16:21Now I can assemble the cake.
16:23We are making a dish for our kaiser roll.
16:27For our kaiser roll?
16:28Kaiser roll.
16:29Or is that casserole?
16:30Shut up!
16:31Kaiser roll.
16:32A carrot has multicolored oranges inside.
16:35And you're going to slice it, correct?
16:37Yep.
16:38We're going to slice it on the bias.
16:40Get some texture.
16:41Right now I'm working on the couscous that's going to go inside of our lamb.
16:46So the main thing is I need to get the color for that right.
16:50I'm going to be using oil colors for this just because I think they're going to stick to the tapioca a little better.
16:55White to make them opaque.
16:58It's looking couscous-y, yeah?
17:01Mm-hmm.
17:02Looks good.
17:03And then I'm going to add in the peppers and stuff.
17:05How are you feeling, Dana?
17:06Good.
17:07So I'm going to make some gnocchi to go with these peas and carrots.
17:10You've got to roll them down the fork just like you would a regular gnocchi.
17:14Make sure it's got that flavor dimple in there.
17:17That's the sauce catcher, as I call it.
17:19How are you feeling right now, Tatiana?
17:21I'm okay right now.
17:22I have my ribs down.
17:23I'm going to start working on the texture.
17:25And start working on all of the details that goes in.
17:29And there's a lot of details.
17:31We've got to start picking it up.
17:32Turn it up.
17:34Starting on the ham.
17:36Yeah.
17:37Nice.
17:38I was waiting for you to take some.
17:39I was like, get out of town.
17:41You know how good this goes with wine, right?
17:43Get out of here.
17:46Structural-wise, ham is quite a nice, easy shape to kind of carve.
17:51But it's not easy to portray as a nice, glossy baked ham because of all the different textures with the skin and things.
17:57So I'm not going to have as much time to detail it.
18:00Okay.
18:01What are you doing now?
18:02I am starting on my sugar now.
18:04Cooking isomalt Renu.
18:05Getting ready to cast this bottle.
18:07Oh, fancy.
18:08This makes me nervous.
18:09Making a mold in a short amount of period is not easy.
18:12Blowing a wine bottle out of sugar is not very hyper-realistic.
18:15You can never get that shape perfect.
18:17So we're going to be trying to make a mold in the middle of competition, which is a very risky move when you have only so much time.
18:22This is a competition that I'm trying to win a lot of money.
18:27And we're all ready to over-deliver.
18:29Like, that's how winners are born.
18:31I look over to Elizabeth, and I mean, to be completely honest, I'm not impressed with the ham.
18:35I cook a ham every year, right?
18:36My ham is darker.
18:37It's charred around all the scoring.
18:40It's got pineapples, whole cloves, cherries.
18:43I feel like if she doesn't put something on to garnish this ham, this might play in our favor.
18:50I see a lot going on, a lot happening.
18:53My only concern is, are they making too much and not going to detail it?
18:57In the end, it's just hyper-realism.
18:59So if they make a lot of stuff, does that give you more points, but it's not hyper-realistic?
19:03Do you lose the details?
19:04I don't know.
19:05Holly's team, they seem to be doing a lot more garnish work than we need to.
19:09And we're really being judged on these two components, so it's kind of interesting.
19:14We need to remember that teams have gotten dinged for not meeting the bare minimum criteria.
19:19The whole point is, we have to have a main and a side, and it's realism.
19:23So if we do them well, that could be a huge difference between staying and going home.
19:30Me and Elizabeth, this is a little bit of rivalry.
19:33Elizabeth does exactly what I do.
19:35Her cake skills and my cake skills are quite similar.
19:38I really want to beat her.
19:39I beat her once, but now I want to beat her every time.
19:47Three hours.
19:48You have three hours left.
19:50Plenty of time.
19:51I'm here for this.
19:52I'm here for this.
19:53These are Chevy's Tim.
19:55We're going to just pop, pop, pop.
19:58Trying to get them to look like the marshmallows that we all know.
20:02Okay, guys.
20:03Now it's all to details.
20:05We don't have time.
20:06Let's just boom, boom, boom, boom, boom, boom, boom.
20:08Time is ticking.
20:09Peas done, carrots done, gnocchi done.
20:12So right now I'm working on kind of stacking my potatoes in here and I really want to put them in here in a way that looks like they've settled into each other as they've cooked.
20:21I'm happy with how the layered look of the potatoes are starting to look.
20:25I think it's really important that I have some drips and stuff running over the side because you never come out of the oven with a clean pan.
20:32Okay.
20:35I actually kind of love this stuff.
20:36It's like stage props.
20:37At school we used lots of theater stuff.
20:39So I was painting props and sets and this is like a prop, but just like real size and hyper real.
20:45I'm sitting here spending a lot of time on these fondant Brussels sprouts.
20:49You can't do these things quickly.
20:50If you do, it gets sloppy and your colors become muddy.
20:54So I'm going to take the time it needs to make them look hyper real because that is the challenge.
20:58Hyper real, not mediocre real.
21:01Good.
21:02Love it.
21:03Good, good.
21:04That's my favorite one.
21:05That's going to go right in the middle.
21:06Perfect.
21:07I'm going to go ahead and start making some of the little garnishes that are going to go around my ham.
21:10The magic is in those details, hey?
21:12It is.
21:13With hyper realism, it's all about the details.
21:16The oranges are glistening.
21:18I made sure to make them look wet looking like they've been sliced over.
21:21There's texture, there's orange peel.
21:23Those look great.
21:25You guys feel good about where you're at?
21:26Yep.
21:27All right.
21:28I'm getting a lot of the details finished up so then I can focus on the fish.
21:33Oh, that spatula looks amazing.
21:35We're going to airbrush it silver, handle on either side.
21:39Good to go.
21:40Oh, those look amazing.
21:43It looks like a cherry.
21:44And we have cherries in the cake.
21:47I think those will tie in good together.
21:49So the goal is to make a sweet potato casserole with burnt marshmallow.
21:53So it's going to look like it's a real sweet potato casserole.
21:56But actually, I'm going to remove the top of the marshmallow and under is going to be the black forest cake.
22:01So layering the cake inside the Dutch oven, any pressure that's going against the wall of the Dutch oven can break the chocolate.
22:08I have to be very delicate.
22:10Make sure that I won't ruin my chocolate.
22:13Now time for the tedious part.
22:14Here we go.
22:15I'm about to be in 40,000 scales over here.
22:18You know, it's just going to be just top, top, top, top, top.
22:22So the scales on the head of the fish are always a little bit smaller.
22:25So you got to use tiny little goes.
22:28Just want to do my best fish I've ever made.
22:32Okay, I'm doing noodles.
22:35I've never worked so fast in my life.
22:38You like it?
22:39Yeah, it's lovely.
22:40We got some lemons.
22:43I love that we can work together.
22:45Yes.
22:46As a team and like I'll sculpt something and you paint it and it's like perfect harmony.
22:50It is.
22:51Do you know what I mean?
22:52Yes, it is.
22:53So good.
22:54Bakers, you have 45 minutes.
22:5545 minutes remaining.
22:58Yeah.
22:59I feel like a doctor over here having surgery.
23:02This is done.
23:03This is done.
23:04Is it dark enough?
23:05Does it need a little brown in it?
23:06No.
23:07It's not too bright?
23:08Elizabeth, look.
23:09I'm looking.
23:10I'm looking.
23:11Just focus.
23:12Look.
23:13My bottle.
23:14It's amazing.
23:15Okay, guys.
23:16It's done.
23:17It's done.
23:18I'm going to start coloring now.
23:19I'm just starting with my lightest color.
23:21You keep going and your darkest color, like the burning, that stuff is going to be all
23:26the way at the end.
23:27Doing the lemon, doing all those little details, like you really have to focus.
23:31We got two more layers at least to go?
23:33Yeah.
23:34Okay.
23:35I think we're the underdog.
23:36We haven't taken first yet.
23:38We have a legit chance of winning.
23:41The question is, can we finish this thing?
23:44I think it got a little too dark for me.
23:47Incredible.
23:48Incredible work.
23:49What makes cakes hyper-realistic is you have to match every single detail.
23:53Where it bakes, the oven typically would be hotter on one side, so there's going to
23:57be one side of everything that's going to be darker and a little bit lighter on the other.
24:02I can't just do a solid colored ham.
24:04That's not realistic.
24:05I need to keep the cracks lighter, because that's where the meat splits open.
24:09So if I airbrushed it all, then all my cracks would be the same shade as everything
24:12else.
24:13I'm making sure that I've got a nice glaze on there, because it is a honey baked ham,
24:17and they look very, very glossy.
24:19So I need to make sure that I have that gloss on there, otherwise it's not going to read
24:23as realistic.
24:24That does look pretty darn tasty and crispy.
24:27We got to get the little pin bones going.
24:29You just kind of let gravity do the work there.
24:32Click.
24:33Click.
24:34I'm so glad you're good at airbrushing colors.
24:39That's a cute looking fish.
24:42Don't eat them.
24:44You guys, we've got 20 minutes left.
24:47No pressure.
24:48Thanks.
24:49Whoever said no pressure.
24:50No pressure, no diamonds.
24:54Getting the cheesy sauce on here now.
24:57Pin bones.
25:00There we go.
25:01What do you think about those little...
25:03Yeah, that's good.
25:04All right.
25:05Details, details.
25:06We got to do these fish perfect.
25:07They have to be excellent.
25:09Oh, it's like juicing like a fish.
25:11Yeah, I know.
25:12Close.
25:13Hit the eyeball again.
25:15Okay.
25:16They have to stand up to all of the other main dishes.
25:18We really have to, like, make this count.
25:21Otherwise, it is finuto.
25:22Your time is up, cooked.
25:24Get out.
25:25You don't want to put any more lemon?
25:26I would not.
25:27It looks nice the way it is.
25:28More is not always better, you know?
25:30No.
25:31You got the glaze for it?
25:37Made them a little flat.
25:38Not realistic enough.
25:40I hate this glaze now.
25:41One thing I'm really nervous about is that this glaze that I'm putting on this turkey will not hold up and it will soak into the fondant.
25:49I'm so scared of, like, glazing anything right now.
25:51If it does that, it's definitely going to turn into a matte-looking turkey.
25:55It's going to look like a turkey that's sat out for about five days.
25:58Nobody wants that.
25:59I don't like that.
26:02How long does it take to glaze to dry?
26:04Bakers, we're getting down to it.
26:06Ten minutes.
26:07Stay calm.
26:08Stay calm.
26:09Oh, that lo mein bowl needs cleaned up.
26:11What?
26:12Oh, .
26:13No, guys.
26:14Too much sauce.
26:15It's literally running down the side of the bowl.
26:17Give me a paper towel.
26:18It's okay.
26:19Let's get it.
26:20No, it's not.
26:21There goes all our hard work.
26:23I wish we had a syringe or something to suck this sauce out.
26:26It's just too much .
26:28It's okay.
26:29It's not.
26:30I am so stressed.
26:31That's going to be front anyway.
26:32Yeah.
26:33Nobody's really looking at the back.
26:34There's always a front and a back to a cake.
26:35Can you smell the lamb?
26:37I smell the lamb.
26:41Front, front.
26:42Front.
26:43Front.
26:44Bakers, you have five minutes.
26:45We're running out of time.
26:47I'm getting so overwhelmed.
26:48This competition is definitely getting to people, especially because this is an elimination
26:52challenge.
26:53Everything is on the line.
26:54Don't forget your cranberries.
26:55Are they on there?
26:56Yeah, they're on there.
26:57Just making sure.
26:58Bacon bits.
26:59I didn't know we had bacon bits.
27:00Of course we have bacon bits.
27:02At this point, I really don't care what everybody else is doing.
27:05I am focusing on my lamb.
27:07You got to get it done.
27:08Make sure it's finished.
27:09I don't want you to freak out, but one minute remaining.
27:13Yes.
27:14Everyone is stressed at this point, and this is where things count.
27:18Watch out behind.
27:20Bakers, put those finishing touches on.
27:23Do you have any more salt?
27:24Five, four, three, two, one.
27:29Hands up, Bakers.
27:30I can't reach.
27:31All right, now we can hug.
27:40Everyone has done a pretty damn good job.
27:43I'm not going to lie.
27:44That's a honey, juicy hand.
27:46Got it tight.
27:47Made it nice.
27:48Boom, boom.
27:49The judges are going to say what the judges are going to say.
27:52Tough decisions have to be made sometimes.
27:54We don't want to go home.
27:55No one wants that.
27:56What do you guys think?
27:57I mean, could it use a touch more red?
27:59Maybe?
28:00I think I'd use a touch more red.
28:01I need a drink.
28:02Where was that wine?
28:08Hello.
28:09Dinner is served.
28:13Bakers, you were tasked today with creating a hyper-realistic holiday feast.
28:19Big enough to feed a bunch of hungry judges.
28:24This challenge is all about illusion and execution.
28:28You all prove that you can make delicious desserts.
28:32But the detail is going to make the difference.
28:36Let's dig in.
28:37Holly, Sarah and Lou, you're first.
28:40We got together and decided what we all have on our holiday table.
28:45So we have made your traditional holiday turkey with all of the trimmings.
28:50We've got some stuffing, lemons, potatoes, carrots, garlic.
28:54And then we made a vegetarian saucy lo mein.
28:58And then shrimp cocktail.
29:00Let's talk about the way your turkey looks.
29:02I love that it's extremely well presented.
29:05Even though you didn't make your own platter, you've completely covered it.
29:08The lemon is beautiful.
29:10The carrots are gorgeous.
29:11I understand you didn't use any mold.
29:13You shape everything by hand.
29:15Those details are really fantastic.
29:18I do feel that the turkey itself needs a little more glisten and shine.
29:23I would love to see it just sort of hot out of the oven.
29:28I also think the turkey, in terms of its shape, could be a little higher on the end.
29:33I love dark meat.
29:35And this turkey is all breast here.
29:37It's more of a goose, maybe, than a turkey.
29:39You know, the goose is a little bit more elongated.
29:41Also, the indent itself is a little too deep.
29:44And I think that's just what's missing for me.
29:46The garnishes are overshadowing the turkey.
29:49So after hearing the judges' critiques, I'm a little bit disappointed in myself.
29:54Mostly because I make these cakes all the time.
29:57You know, maybe I got too cocky with myself, but fingers crossed, Vegemite gets me through.
30:02The lo mein looks beautiful.
30:06And then the addition of the vegetables, the garnish, it's just such beautiful work.
30:13The bowls are gorgeous.
30:14I thought they were real bowls.
30:15And I like that all the bowls go together, the color, the design that you did.
30:19That's just beautiful.
30:21Let's try this turkey and lo mein.
30:24So we did a maple cake with Vegemite caramel buttercream with candied bacon and candy pecans.
30:33It's a bold move going with Vegemite.
30:36This one is a cornbread cake.
30:39We decided to add a little bit of a savory element with blackberry thyme jam and a vanilla buttercream.
30:46I was worried when I saw the Vegemite.
30:49It's quite a unique taste, but in this cake, it's delicious.
30:53If I didn't know it was Vegemite, I would just think this was a really unique sort of burnt caramel inside the cake.
31:00One thing that I will say is the cornbread cake.
31:03It's a little bit heavier, a little bit drier, but all those flavors work well together.
31:08Congratulations.
31:09Thank you so much.
31:11Team Francois.
31:14You're up.
31:15Today we got some grilled branzino and sweet potato casserole in an old Dutch oven.
31:21You didn't find a new Dutch oven to cook your sweet potatoes.
31:27You had to take the oldest one that you find in the kitchen and bake in it.
31:31Family heirloom.
31:32Yeah.
31:33And the branzino, beautiful skin coming out.
31:36You know, when you grill a fish, some of the skin stick to the grill and that you have exactly that.
31:41And the eye, the eye became very white and round like that when you grill a fish.
31:46Now I can justify to my wife that the fishing time was worthwhile.
31:49Good.
31:50I really enjoy the difference in texture and sheen on the face and tail because that's exactly what would happen when you're grilling a fish.
31:58The spatula and spoon are incredible.
32:02Well, I'm hungry.
32:03Can we have some of this?
32:04Of course.
32:05We want a little difference in the flavor for this one.
32:08I made one of the desserts that is very popular in my region where I'm coming from, which is the black forest.
32:15So inside you get a sarah cake, some mascarpone whip and some cherry compote.
32:20Now we're going to cut the fish.
32:22So the fish is going to be made with a pain de jeanne.
32:25And inside you're going to have an apple ganache and an apple confit.
32:28No bone, you okay?
32:31I got a bone.
32:34The granny's meat come true at the first bite.
32:38It's really fitting that you chose such a light, bright cake for the fish.
32:43You know, I grew up with black forest cake.
32:45One little thing that I can mention is we don't have any crunchiness into that cake.
32:51And you know, I love contrast in cake.
32:53So maybe a little crunchiness always is interesting.
32:57Otherwise, you know, it's just delicious.
33:00Very well done.
33:03Team Aaron.
33:06Today we have for you a roasted lamb crown.
33:09With that we have a couscous salad with some cranberries, peppers, some herbs in there.
33:13Our side dish is a potatoes au gratin with some lovely melted cheese, some of the herbs.
33:18And then we have the gnocchi with some peas and carrots and some mint jelly for you as well.
33:23That pack of lamb is just a beautiful dish.
33:26It looks really fresh and coming out of the oven.
33:29I mean, I'm looking at it here and I'm pretty close and it looks fantastic.
33:34Aaron, I will say, I wish I could see more of the texture of the beautiful potatoes.
33:39I love the drips over the side though.
33:43Absolutely love it.
33:44And the gnocchi looks beautiful.
33:47Let's eat this then.
33:49I agree.
33:50So, for our tasting elements, we have two very different cakes and I wanted to take some
33:55risks for this.
33:56So, for the inside of our rack of lamb, we have a chocolate mud cake.
34:00We have a balsamic soak on the cake, a red wine and cherry compote, a whipped rosemary ganache,
34:07and then there are black pepper candied cacao nibs in there for some texture.
34:12And then inside the potatoes au gratin, we have a almond and ricotta cake with a lemon soak,
34:20a thyme whipped ganache, and then we have some parmesan streusel on the inside of that.
34:27I always get worried when people work savoury into sweet, because it's a very fine line,
34:33especially with herbs like rosemary, a very powerful, pungent herb.
34:37And I think that's why the dense chocolate cake, which is fudgy and almost like a brownie,
34:42really stands up and meets the mark.
34:45Your cake in particular, because of the savoury, it's really playing with my mind.
34:49I know I'm eating cake, the texture, the crumb feels like cake, but I'm getting those little savoury hits
34:55that remind me of lamb.
34:57For the almond ricotta cake with the thyme and the parmesan, it's delicious.
35:03I have to be honest, it didn't sound delicious when you mentioned the parmesan.
35:08It sounded cheesy, it's a strong cheese, but it works here.
35:11What you did is very well balanced.
35:14And the parmigiano, you can taste it a little bit, but it's very faint, so the balance is very well done.
35:20These are two of the most interesting cakes I've ever tasted.
35:23You say, I want to take a risk today. You did, and you did well.
35:28Well done, everyone. Thank you so much.
35:31I'm proud of my empire. We've executed a piece that all three of us are extremely proud of,
35:38especially with the feedback we got from the judges. It's only going up from here.
35:42Team Elizabeth, you're up.
35:44You're up.
35:46For our holiday dinner, we are having a honey glazed ham with a side of classic cheesy mac and cheese with bacon bits,
35:56and also Brussels that are roasted with pecans and cranberries.
36:02The ham looks like a big chunk of ham. The color from here is great, and I love from the front that it's a little bit cracked, and you can see some of the fat. It's beautiful.
36:12But to me, it's like a little bit of garnish.
36:15I would picture a garnish of cloves poked into the ham itself or pineapple slices or candy cherries just sort of dressing up the ham from the outside.
36:29Perhaps the platter could have been a bit smaller because I am seeing a lot of the base of the platter, whereas if you look at the turkey platter.
36:36You don't see the platter, actually.
36:38It looks very full.
36:39Yeah.
36:40I think the macaroni, the noodles themselves look too white. Even though they're dressed in the sauce, the sauce is not disguising the white color of the noodle.
36:49Maybe same thing for the bowl. Maybe a little color on it to make that white bowl disappear a little bit.
36:55The Brussels sprouts and pecans look beautiful.
36:59I love the color of the bottle. Is the label wafer paper?
37:03Yes.
37:04I think the green label is a bit high. I have studied wine bottles in school, of course.
37:11Well, let's cut into this ham.
37:13All right.
37:14So I did a chocolate and wine cake with a chambord ganache and then a blackberry bacon jam and candied bacon also.
37:22And then with our mac and cheese, I did a strawberry and walnut cake with a clotted cream mousse.
37:29And then I did a strawberry fig and sumac jam.
37:33The strawberry cake, it's delicious. It has a very strong strawberry flavor. And I find out of all the berries, strawberry is the hardest one to come through. It's the most subtle in cake. But not here. Filled with strawberry flavor.
37:48The chocolate cake, the cake itself, the crumb is delicious. It's wonderfully moist yet dense.
37:54I like the chocolate cake. I like the flavor of the ganache. The bacon, I can do without it. The rest of it, it's really good.
38:02Amazing job, y'all. Thank you so much.
38:04The judges loved the way everything looked, but I didn't have enough garnish around my ham.
38:10I stand by my choice. I would hate to go home just because of that.
38:14Bakers, what an amazing holiday feast. We were super impressed and it looked so freaking real. Well done.
38:29For us, the winning empire had a beautiful main course as well as sides to accompany it. They showcased flavor and technique. And the winning team is...
38:41Aaron's empire.
38:48Yes! We won! Finally!
38:55It's very validating seeing that our hard work is paying off moving forward, continuing to take those risks with flavors, but then also being able to showcase what the three of us can do best.
39:06We are relieved and elated that we are going to be in the semifinals. This is kind of the first time that Dana, Tatiana and I have looked at each other like, we can actually win this thing.
39:17The next safe empire is a team that put a lot of attention to the details of their work, but also had a really delicious cake. And this team is...
39:31Team Francois.
39:33Yes!
39:34Got it.
39:38Second place is good. It's not first place, but we're intact. We're good. We're still here. You know, we're alive. We're not in the bottom. We don't have to deal with that stress.
39:47I feel relieved because we lost the last one and I was so afraid to go home this time. I'm so happy for my team. We're still on competition. It's amazing.
39:57Kami, you're sandwiched in this bromance. How are you feeling?
40:00The bromance lives.
40:01Yeah.
40:02Second place is fine, but I think we deserved that win.
40:07Team Holly. Team Elizabeth. This means one of your teams will be eliminated.
40:13I'm shocked that Elizabeth and Holly are in the bottom. This is interesting.
40:20This was an incredibly difficult decision.
40:26particularly because we feel like each empire had the opposite problem today.
40:33Holly, your team made stellar sides, incredible garnishes.
40:39The table was complete, but unfortunately, the turkey fell flat.
40:48Elizabeth, the opposite is true for your team.
40:51The whole point of hyperrealism is not just the meal itself, but the entire presentation.
40:58The ham most definitely looked like a baked ham, but the sides fell flat and your choice of serveware was also quite plain for the occasion.
41:09I mean, at the end of the day, the challenge was hyperrealism and we pulled off hyperrealistic.
41:15We gave you everything you wanted except for apparently more garnish and prettier bowls.
41:23Judges, who is our final safe empire?
41:27I do not want to go home.
41:34I want to see it through at least one more challenge.
41:37Seriously, I have no idea, like, what's going to happen next.
41:41This could be the end of, you know, my empire.
41:44The final safe empire is...
41:50Team...
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