- 2 hours ago
- #realityinsighthub
#
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
Category
😹
FunTranscript
00:00Ooh, it's chilly out here.
00:07Maybe it'll be a white Christmas.
00:10This week, the contestants will need to bring a sprinkle of frost-filled magic to their festive bakes.
00:16Welcome to Baked With Love.
00:23Last week,
00:24Shoe Pastry shouldn't just leak out of the piping bag.
00:27Most teams struggled to master shoe.
00:29I need to re-pipe all of it.
00:31Something went wrong with the bake.
00:32But Rosa and Rosanna impressed with her festive cream puffs.
00:36I wouldn't mind a box of them for Christmas.
00:38And their surprise cake.
00:40That is amazing.
00:42Failing to wow were Amy and Sally.
00:45Oh, it ripped really bad right there.
00:46And Susan and Salmon.
00:48Oh, no. I'm so sorry.
00:50But a surprise gift from Santa meant they all survived to see another bake.
00:55You're all staying on!
00:57Ho, ho, ho!
00:58Hello!
00:59Hi!
01:00You're back!
01:01I'm so thankful that we're back for another week.
01:02We're excited to just get back in it.
01:03And we were ourselves.
01:04Week 6.
01:05Oh my gosh.
01:06Week 6.
01:07Week 6.
01:08Oh my gosh.
01:09We are feeling so lucky to be here.
01:10And I think competition's getting fierce.
01:11I mean, I am completely thrilled that we're in the quarterfinals.
01:12We have another big challenge up against us.
01:13I think we can win it.
01:14I think we can win it.
01:15My, my.
01:16Welcome back, guys.
01:17You must all be so proud of yourselves.
01:18You've made it this far.
01:19But I have to ask, are you feeling a little more competitive the closer you get to the final?
01:20Yes.
01:21Yes.
01:22Yes.
01:23Yes.
01:24Yes.
01:25Yes.
01:26Okay.
01:27He's ready.
01:28You are one step closer to winning.
01:30Yes.
01:31Yes.
01:32Yes.
01:33Yes.
01:34Yes.
01:35Yes.
01:36Yes.
01:37Yes.
01:38Yes.
01:39Yes.
01:40Yes.
01:41Yes.
01:42Yes.
01:43Yes.
01:44Yes.
01:45Yes.
01:46Yes.
01:47Yes.
01:48Yes.
01:49Yes.
01:50Yes.
01:51Yes.
01:52Nice to understand the winners, all right, sort of be a figure to winning $50,000.
01:55Oh good.
01:56Nice.
01:57And having your bakes featured in a Hallmark Christmas movie.
02:00How cool is that?
02:01Yes, yes.
02:02All right Let's do it.
02:03All right.
02:04Shail we bring Anna and Vaughn to tell you guys what's in store for you?
02:05Yes.
02:06Yes.
02:07Yes.
02:08All right.
02:09Let's do it.
02:10Hello.
02:11Hi.
02:13All right.
02:15We are at the quarterfinals.
02:17so Christmas is right around the corner.
02:20There's Christmas magic in the air, but also snow.
02:26So this week's theme is Let It Snow.
02:31And I have to ask you, have you ever experienced a white Christmas?
02:35Yes.
02:36Really?
02:37Never.
02:38No to Sally and Amy.
02:39Well, the good news is we're going to bring that magic into the barn this week.
02:44All of your challenges are going to be inspired by cold chili.
02:49Chilly weather.
02:51Anna, would you tell us what you're looking for in this week's holiday classic round?
02:56So we're looking for a cold bake today.
03:00It's 12 cold set cheesecakes.
03:04You can use any biscuit base you want and any garnish and flavor profile to go on top that you want.
03:11Now these are cold set, meaning that you're not going to be baking them,
03:15but it's just the filling that's required to be no bake.
03:19Okay.
03:20We want decorations, toppings.
03:23You need to have at least two toppings on those cheesecakes.
03:26Every Christmas, my mother made her signature cheesecake.
03:29It was lemon and lime with pineapple, whipped cream, and grated chocolate.
03:33I mean, that is the flavor of my childhood.
03:35So no pressure.
03:36No pressure.
03:37Okay.
03:38Now it's your turn, guys.
03:39You have an hour and a half.
03:42Off you go.
03:44It's a new dawn in this kitchen.
03:50We are ready.
03:52I'm doing the base.
03:54Steven is doing the cheesecake itself.
03:57I've made cheesecake before.
03:59Actually, though, this is my first no bake cheesecake.
04:05I love cheesecake.
04:06We're planning to make a kiwan cheesecake.
04:09But we have to step it up today if we're going to prove that we can stay for another one.
04:14How do you make cheesecake?
04:16And how can it go right?
04:17And how can it go wrong?
04:18There's so many different types of cheesecake.
04:20But the cheesecake that guys are going to make today, it's a no bake cheesecake.
04:23Okay.
04:24So that's about the balance of a liquid and how much whipping goes on.
04:28This is really crucial.
04:29And temperature.
04:30Your biscuit base needs to be perfectly ready before you put your cheesecake on.
04:34Needs to be pressed and the ratio of butter to biscuit is key.
04:39Too much butter, it's kind of oily and it gets too hard.
04:42Too little and it just crumbles like sand.
04:44You're right.
04:45So you need a really good base to start from.
04:50So it's a biscotti cookie that we have using our base.
04:53It may flavor with a little bit of amaretto.
04:55We're combining a ginger base cookie along with shortbread.
05:00But I have not made a cold cheesecake in a really long time.
05:04So I'm kind of trying to remember how my mother made these things.
05:08Oh, we're done.
05:11I'm excited about this one.
05:12I also just personally really love cheesecake.
05:14And also it really makes me think of my mom because cheesecake is something that we would make at home.
05:19My mom really loves Christmas.
05:21She does start playing Christmas music quite early.
05:24Like middle of July.
05:26Yeah, Christmas in July is a real observance for her.
05:29So yeah, Christmas and baking really are a duo that you just can't, you can't beat.
05:34Everything is just extra festive.
05:36It's just a great time for baking with friends and family.
05:43Well, I'm excited to hear about your cheesecakes.
05:45During Christmas time, my mom makes like these orange cherry amaretti biscotti.
05:49Yum.
05:50So we wanted to influence those flavors in our cheesecake.
05:52Okay.
05:53We have dried cherries in here, dried citrus, a little bit of apricot, a splash of amaretto.
05:57Mmm.
05:58That smells good.
05:59And then for our cheesecake, we're going to take some of the syrup from the amarina cherries
06:04and swirl it inside so you have like that Christmas effect with like the red swirl and the white cheesecake.
06:09Okay, okay.
06:10That sounds really nice.
06:12I would just say with the added liquid in that cheesecake base, just be mindful of that.
06:17Yes.
06:18You don't want to add too much liquid or it won't set.
06:22We're trying to get the cookie base in on these guys.
06:26I want to make this a little bit more like a cookie.
06:29So it's going to be quick in the oven and then a cool down in the freezer.
06:34So the base we're going to be doing today is from Ben's grandma's recipe.
06:39It is in her handwriting and everything, which is really special.
06:42It's a graham cracker base with sugar and melted butter.
06:47We are going to bake that right now to just get those crusts nice and firm.
06:51Some have been baking their bases.
06:55How do you feel about that?
06:56Yes.
06:57You know, I'm a little nervous.
06:58Typically, they would freeze their no-bake base.
07:00Yes.
07:01If they're not baking it.
07:02They're baking it.
07:03So they're already starting with something hot and putting a cold thing on top of it.
07:08It's just tricky.
07:09I just don't.
07:10I think they're going to have a tough time with temperature management.
07:12I probably will be walking around.
07:14I'm just too nervous to not watch.
07:16Okay, that looks nice.
07:17So I'm going to press it.
07:18Yeah, yeah.
07:19Definitely press it and make sure there's no gaps or anything.
07:20You know what I mean?
07:21How are we going to cool these?
07:22I'd say freezer.
07:23Right, but are we going to have time?
07:25Yeah.
07:26To do this?
07:27Yep.
07:28We got time.
07:29I really hope so.
07:31This oven's not on.
07:33Yeah, it's not heating at all.
07:36In your last challenge, time was not your friend.
07:39No.
07:40I can see the concept.
07:41If you'd had more time, I think you would have executed it well.
07:44It is a little topsy-turvy.
07:46How do you think you've learned from that last challenge?
07:48Well, for one, not letting that bring us down too much, but taking the lessons from it.
07:52So you can see it here, but he did a really nice sketch out of what we're going to do today.
07:56And I think having that as our guiding light and now having just a little bit clearer of a vision of what we're trying to get to in the end.
08:02So then once these get in the freezer, which is happening very soon, we can move on to kind of the more fun stuff while these are setting.
08:08Good. You sound confident?
08:09Yeah.
08:10You sound strong.
08:11I'm looking forward to it.
08:15You're in the quarterfinals right now.
08:17Like, this is all coming to life and it feels very real.
08:20One of us in this room is going to win that $50,000.
08:23Now it's really sinking in.
08:25I don't think we should bake them.
08:26Why?
08:27No, this is okay.
08:28No, they're not hard.
08:29Aren't you just going to, like, ow!
08:31You're right?
08:32Sorry.
08:33It's okay.
08:34I'm going to make another batch and we're not going to do bake.
08:35Okay.
08:36Because I am a little nervous of them.
08:37Yep.
08:38Okay.
08:40Juice them quickly.
08:43We need a lot of flavor.
08:45To get that much batter flavored, you've got to use a lot of lawns.
08:49Hi, ladies.
08:50Hi.
08:51How are you?
08:52Do you feel a little pressure?
08:53Because Anna did say, I mean, her family has, I mean, it looks like you're making it.
08:58The lemon-lime cheesecake.
09:00This is her husband, my son-in-law's favorite.
09:03Okay.
09:04We're thinking about Travis on this.
09:05So this is familiar.
09:06Yeah.
09:07Okay.
09:08Yeah.
09:09I'm not worried.
09:10Okay.
09:11Okay.
09:12All right.
09:13Bye.
09:15We were thinking we might bake the crust, but we don't know the exact number of Graham crackers.
09:20Grandma just wrote a package.
09:21So that could be any number, but there's nothing that needs baked in here.
09:25So yeah, we definitely need very cool under that cheesecake or else it's going to melt.
09:35If you can do buttercream.
09:37Sure.
09:38Okay.
09:40Marco and Steven, how's it going?
09:42Good.
09:43Tell me a little bit about your flavor profiles.
09:45The citrus with a little floral note to it, a vanilla buttercream on the top.
09:50Steven actually makes baked cheesecakes.
09:53We make them for a lot of our neighbors.
09:55Okay.
09:56Which is why your instincts were telling you to bake.
09:58Yes.
09:59Yes.
10:00I would just tell you, leave enough time to cool.
10:01Yes.
10:02Right.
10:03It's going to go directly to the freezer.
10:04Yes.
10:05Good.
10:06Good.
10:07Good.
10:08So this could be my downfall.
10:11I hope not.
10:13More, more, more, more, more!
10:18Didn't freeze at all.
10:19It reminds me of a shard of glass stabbing this and the blood running out.
10:30Woo!
10:31Can't see.
10:34Who doesn't like a cherry cheesecake?
10:36So the filling is a cream cheese base with orange zest.
10:42I'm still OK with time.
10:4345 minutes left, because you only need about a half hour.
10:46So that still gives us 15 minutes to decorate.
10:48We've got to get this in the refrigerator to cool down,
10:51because otherwise, we're going to have a cheesecake.
10:54It's going to be too hot.
10:55Cheese soup.
10:56It's going to be cheese soup, exactly.
11:04Can I put these in the freezer?
11:05Yeah.
11:14Is there anybody that you're worried about that you've chatted to?
11:16You know, Marco and Steven, only because they're baking.
11:19I just really hope that none of them drop the ball when it comes to decoration.
11:23This isn't just a cheesecake challenge.
11:25This has got to be, like, Christmassy, twinkly.
11:28We want to get those vibes.
11:29Ooh.
11:30All right.
11:31It's my job to decorate.
11:35We're going to wish for snow in Alabama.
11:38Tight fingers, tight fingers, tight fingers, tight fingers, tight fingers.
11:42Here we go.
11:43There we go.
11:44Our cheesecakes are chilling in the freezer.
11:51We should be good, but we're going to need to move quick.
11:53Over here, we're going to caramelize some bananas with maple syrup.
11:57And I'm working on some caramel over here, too.
11:59Get this off the way.
12:00The bag.
12:01Okay.
12:02I know.
12:03Give me a second, please.
12:04Yep.
12:05It's all about timing and temperature, and we are kind of behind the ball.
12:14Can you get the freezer door?
12:16Yep.
12:17Please.
12:19Perfect.
12:21Yep.
12:22More, more, more, more, more.
12:23Around the whole thing.
12:24Everything.
12:25Everyone.
12:26Just more.
12:27Five minutes.
12:29Let's go nice and slow.
12:34Oh.
12:35They're ready.
12:36They do look set.
12:41Looking good.
12:42One minute, guys.
12:44Can you get the cinnamon?
12:46Get the cinnamon sticks.
12:47Yep.
12:48Sure.
12:49Yes, yes.
12:50Go, go, go, go, go.
12:51Time's up.
12:52One, two, three, four, five, six, seven, eight.
12:53A screw dog.
12:54We didn't have enough time to put them all.
12:55I'm sorry.
12:56About that.
12:57Good job.
12:58Good job to you.
12:59You look great.
13:00I'm so excited.
13:01Gabrielle and Ben, what flavors are in your mini cheesecakes?
13:06So we present Gabi's favorite cheesecake.
13:07So we have a cinnamon-infused cheesecake with homemade salted caramel, a maple caramelized
13:13banana on top.
13:14They look great.
13:15Yeah, they look super uniform, and you're going to have a little bit of a little bit
13:17of a little bit of a little bit of a little bit of a little bit of a little bit of a little
13:18bit of a little bit of a little bit of a little bit of a little bit.
13:19It's really good.
13:20Oh, good.
13:21Sweet.
13:22A little hint of salty.
13:23Nice.
13:24Yeah.
13:25Okay.
13:26Thanks.
13:27And we present Gabi's favorite cheesecake.
13:28So we have a cinnamon-infused cheesecake with homemade salted caramel, a maple caramelized
13:32banana on top.
13:33They look great.
13:34Yeah, they look super uniform, and your unmolding is great.
13:38Nice, nice texture of the cheesecake.
13:39Yeah.
13:40Really good.
13:41Silky.
13:42It's firm, it's standing where the way it should, and it's good.
13:45It's really good.
13:47Oh, good.
13:48Sweet. Little hint of salty.
13:50Nice layer of cinnamon in there.
13:52Very nice.
13:54The base is really texturally well done.
13:57Tara's like, my turn.
14:00Get a banana for sure.
14:03Yeah, great crunch on the base.
14:05I really, really like that.
14:07Good job.
14:09Thank you, Bill.
14:10Great job, guys.
14:13Great job.
14:15The base crust.
14:17It's an Italian cherry cheesecake.
14:20If I were to be served this at a restaurant, I would be like, that looks great.
14:25I really like the crust.
14:26I just wish it were a little crispier.
14:28I think you've put a lot of thought into the flavors and the ingredients that are going
14:31in there, and they all complement each other.
14:32And it is soft, but it's not soft because it's gone soggy.
14:35It's soft because there's dried fruit in there.
14:38So for me, that's okay because you can see it's held together quite nicely.
14:41Very tasty.
14:42Great job, ladies.
14:45Growing up, my mom and I would make a lot of no-bake cheesecakes.
14:49We wanted to make kind of a Christmassy version of that.
14:52Why are there not cherries on all of them?
14:54We just ran out of time.
14:55We had them next to us, and we didn't want to manhandle all of them.
15:00I thought this was going to be a glacé cherry.
15:02Oh.
15:03It's a fresh cherry.
15:04It's a fresh cherry.
15:05Your cheesecake could be a little bit sweeter, but I really, really enjoy the cream on top.
15:10The mascarpone and the cherry cream.
15:11I think that's very, very nice.
15:13I'm not getting a whole lot of cherry.
15:15Yeah, we could have added more.
15:16We didn't really want to overdo it to kind of still keep them more white.
15:19But...
15:20Okay.
15:22Thank you, guys.
15:24Well done.
15:25Appreciate it.
15:26We wanted our cheesecakes to have the essence of the holidays.
15:32So there is gingerbread essence in there.
15:35Vanilla buttercream on the top and finished with an icicle.
15:38It reminds me of a shard of glass stabbing this and the blood running out.
15:44Oh, no!
15:45No!
15:46A little bit.
15:47A little bit.
15:48Okay.
15:49That's not a white Christmas.
15:50No.
15:52I like the texture of your base.
15:53Actually, I applaud you for baking it and being able to cool it down in time for your cheesecakes
15:58to actually set.
15:59For me, buttercream on a cheesecake is not a marriage.
16:03It just pushes the sweetness too far.
16:05Okay.
16:07Thanks.
16:09Thank you, guys.
16:13These mini cheesecakes are key lime cheesecakes.
16:17They're so cute.
16:18They're so cute.
16:19They're so cute.
16:20I love them.
16:21Your crust is so uniform.
16:23Great job.
16:24Really zingy.
16:26Really zingy.
16:27You get the lime in there.
16:28It's lovely.
16:29I like more of the coconut in there because I think it would really complement it.
16:32The flavor of your biscuit base is delicious, but maybe just a drop more butter.
16:36Mm-hmm.
16:37Then it'd have a bit more kind of crunch to it.
16:39But all in all, I think they're excellent.
16:42Good job, Mom.
16:47Great job, guys.
16:48I have to ask you, though, judges, which team knocked it out of the park today?
16:52I think there's two teams.
16:53Okay.
16:54That knocked it out of the park.
16:55Amy and Sally.
16:59And Gabriel and Ben.
17:02We thought the flavor of your cheesecakes were delicious.
17:05Really well done.
17:09I think we've done the best surprise bake yet.
17:10I think each day we've gotten a little bit better at those.
17:12And today I think we just kind of felt like, all right, we nailed this one.
17:15So the team that we feel struggled with the brief today is Marco and Steven.
17:25I could have done a little bit without the rice paper.
17:28Buttercream, I think we both agree, does not belong on a cheesecake.
17:31And I think moving forward in the competition would really love for you all to think about
17:35this in terms of stepping your game up.
17:38Okay.
17:39Almost everybody else has been bottom and then they come out on top in a second challenge.
17:43Right.
17:44It's totally possible.
17:45Yeah.
17:46There is hopefully a place for us in the semifinals.
17:48Yeah.
17:49We're going to do absolutely everything we can.
17:51We're going to pull out all the stops.
17:53Yeah.
17:54We got a warm room here.
17:57Hope nobody's ice cream melts.
17:59Ah.
18:00It's literally dying.
18:02Sorry for the tears.
18:11Welcome back, guys.
18:12Now it is time for your ultimate festive bakes.
18:16So Anna and Vaughn, what frosty challenge do you have in store for the teams next?
18:21Today for your ultimate festive bake, we would like for you to make a baked Alaska.
18:27Ooh, chili.
18:28Inspired by your favorite family holiday dessert.
18:33Ooh.
18:34We want you to have two different frozen elements as in sorbet, ice cream, things like that.
18:40We would like you to cover the baked Alaska with meringue and it must be torched.
18:44It should have a spreadable element and it can be any shape you want.
18:48I don't know why, but when I think of a baked Alaska, I think of mint chocolate chip.
18:54Right?
18:55That's fun.
18:56I love that, yeah.
18:57And a little cherry on top.
18:58I'm a summer baby, so I love an ice cream cake for my birthday.
19:01Yes.
19:02Okay, guys.
19:03This bake is more of a classic, so I'm really excited to see how you guys are going to reinvent
19:09it and make it your own.
19:11You will have two and a half hours for this challenge.
19:15You want to help me with this, guys?
19:16And off you go.
19:19Let's get this show on the road.
19:24How many cups of strawberries does it say?
19:27One and a half.
19:30300 grams of raisins.
19:35Very time-sensitive sort of situation we're working with.
19:42I don't have baked Alaska unless we're on a cruise and never make it at home.
19:47It's kind of a retro sort of thing, but maybe after this they'll make a comeback.
19:54We got a warm room here, so hope nobody's ice cream melts.
20:01More than almost any challenge so far, this is the one where temperature is imperative to
20:08get right.
20:09The cake cooling, the ice cream freezing, and they have two different components of ice
20:14cream.
20:15They need to be frozen solid.
20:16And if they make a mistake when they make their ice cream, so if they have too much sugar
20:20in their ice cream or their sorbet, it's not going to freeze properly.
20:23If they use too much alcohol, it's not going to freeze properly.
20:25They have to get the right balance of water and sugar so that it's got a perfectly silky,
20:30smooth texture that will freeze.
20:32Otherwise, it will just be soup.
20:33So we're starting with the strawberry ice cream.
20:43It'll take about 30 minutes, so we really want this to be in as quickly as we can.
20:48You got the cream in there.
20:50Hi, Steven.
20:51Hi.
20:52Are you making the ice cream?
20:53What is that?
20:54Oh, oh.
20:55French vanilla.
20:56One of my favorite flavors.
20:57Me too.
20:58What are your flavors?
20:59The ice cream is going to be three different flavors, actually.
21:01So we're going to have three little domes.
21:04One is bourbon and orange.
21:07The other one is banana.
21:09And the other one is maple candied pecan.
21:12Oh, my goodness.
21:13So we got to do this.
21:14We got to wow it today.
21:15Yes.
21:16And I was just curious.
21:17What would you do with the $50,000?
21:19Go on more adventures.
21:21And there's nothing like traveling, right, with the person you love.
21:24Yep.
21:25You go through obstacles and you can get through them together.
21:28Oh, and darling, these are obstacles.
21:30Okay.
21:31Just letting you know.
21:32That's just another way of saying a challenge.
21:34Yes.
21:35My, my.
21:36Yeah, my, my.
21:37Thank you, guys.
21:38I can't wait to see what you make.
21:39Thanks very much.
21:40Bye.
21:41So we have a sponge cake that has a bourbon glaze.
21:52We'll have peach ice cream, butter pecan ice cream, a pecan shortbread, and a meringue.
21:59Peach ice cream is a family favorite we always had at Granny's house, my mom's mom.
22:04And butter pecan ice cream was one of my dad's dad, my pawpaw's favorite ice cream flavors.
22:10The stakes are high for this competition.
22:12Otherwise, it wouldn't be a competition.
22:15If we were to win, I would take my family somewhere really fabulous on a family vacation.
22:21I would remodel my kitchen because my husband and I both like to cook.
22:26It'd be a way I could share the excitement I've had with him.
22:30If we were to win or we wouldn't be here.
22:37Nice.
22:38We are working with mint flavors because growing up, my family loved mint.
22:44And I really do love ice cream.
22:46So we're going with two of our favorite things.
22:49Mint chocolate and then mascarpone vanilla ice cream.
22:53For the base, we're going for a double fudge brownie.
22:56I mean, it's basically what Tamara was looking for, actually.
22:59She was like, hey, I was like, oh, okay, she's going to like this one.
23:02We're ready to win it, you know?
23:04And so we're excited to bring the victory back to D.C.
23:08What we would love to do is help a couple of different organizations
23:11that help distribute food and clothing to people in need and neighbors in need.
23:17Especially at Christmas time too, so here's to hoping.
23:20Yeah.
23:25Our dessert is being inspired today by panettone,
23:27which is that Italian Christmas cake.
23:30So we thought how fun it would be to incorporate the flavors of a panettone
23:33in our baked Alaska.
23:35So we are doing a mix of a rum raisin ice cream and a stracciatella ice cream.
23:39And then we have a candied citrus and chocolate chip sponge cake base.
23:43And then an almond meringue.
23:45So the key is to have the ice cream done as soon as possible.
23:47So it can sit in the freezer before we put the meringue.
23:49So it stays stable.
23:57That's really good.
23:59How are you?
24:01How are you?
24:02Good, how are you?
24:03We're doing good.
24:04I'm feeling quite calm, which is new for an ultimate bake.
24:07So I think that's a good sign, hopefully.
24:09I love to hear that you're feeling calm.
24:11Do you think your little baby's giving you superpowers, maybe?
24:13Basically, it's kind of not fair. You're like a team of three.
24:15It is.
24:16We are. We got a little advantage.
24:17Don't tell anyone that.
24:18I know.
24:19What's going to be the flavors in your baked Alaska?
24:21So our bake is inspired by one of our favorite people in the world,
24:24and that's Ben's mom.
24:26She always went all out for our birthdays and made the most incredible cakes.
24:30One year, we had a pirate-themed birthday, and she made me a pirate ship,
24:33and she would just do these from her head.
24:35She loves, like, the strawberry and cream and lemon flavors,
24:38and so we're doing strawberry ice cream and then vanilla ice cream,
24:43caramelized honey inside of the vanilla,
24:45and then a layer of lemon syrup between the cake and the ice cream.
24:48Yum, that sounds great.
24:50One's almost done.
24:51We started this fast.
24:53We both were hustling.
24:54Well, guys, it looks like it's all under control.
24:56I can't wait to try it.
24:57Thank you, Anna.
24:58We're excited, too.
24:59I'm almost uncomfortable that I'm so comfortable right now.
25:01I'm like, should I be more nervous?
25:03Yeah.
25:04Oh.
25:05What's happening?
25:06I don't know.
25:07Sorry for the tears.
25:09OK.
25:10It's OK.
25:11What can you do?
25:20Middle rack is going in.
25:23When you think about a baked Alaska,
25:24you're essentially taking cake, piling ice cream on top of it,
25:27and then you're sealing that all in a meringue.
25:29If your cake is too fluffy or soft,
25:31that ice cream gets access to air and it starts to melt.
25:34We have our ice cream components chilling,
25:39and then we are also now starting to work on our base,
25:42which is a fudgy brownie base.
25:46Is this mint?
25:47That is.
25:48That is.
25:49More than regular mint, it is.
25:50Mentha pepperita chocolate.
25:52Isn't it so cute?
25:53Oh, that's so cool.
25:54We grow quite a lot of that in our yard back home.
25:57We thought that would be a perfect pairing
25:59for our mint chocolate chip ice cream.
26:01We're working on a fudgy brownie base for this to all sit on top.
26:03Now, are you worried about timing at all?
26:05The last couple challenges,
26:07we've had some unfinished type things.
26:10We're at the quarterfinals now,
26:12so really be on your A game.
26:15This is not a drill.
26:16Good luck, guys.
26:23It's beautiful.
26:24It's called millefior.
26:25So this extract is actually imported from Italy
26:28just to give our sponge a more authentic Italian taste of panettone.
26:32The thing.
26:33Good.
26:34Delicious.
26:35Good.
26:36As long as she's happy with the flavor,
26:38she doesn't dance, I know it's good.
26:45We made a sponge cake that's got a bourbon glaze,
26:48so I'm about to pour the glaze on it while it's still hot,
26:51so it will have time to cool.
26:54If you poured the glaze on while the cake was cool,
26:57it would just seize up and not soak it.
27:03Is that how you want the mascarpone?
27:05Yes.
27:07We're doing well.
27:08We are flavoring the mascarpone with coconut.
27:11It's a lovely thing.
27:12I don't like coconut.
27:14I'm the wrong one to taste it.
27:16Yeah.
27:17I mean, we're working in tandem,
27:18and maybe we finally have a rhythm down.
27:22We are here at a competition.
27:24We are scared to death.
27:26Yes.
27:27We're just going to be clear about it.
27:29We're competitive, but we're...
27:30In a nice way.
27:31In a very nice way.
27:32In a very nice way.
27:33In a very nice way.
27:34In a very nice way.
27:35But it is a competition.
27:36Yeah.
27:38Wow.
27:39It's...
27:40No regrets.
27:41Ever.
27:42No regrets.
27:43No regrets.
27:44You got to be careful, because you cannot over-mix that.
27:45Yeah, I know.
27:46It's done.
27:47It will get soupy, and it's...
27:48It's done.
27:49It'll get bad.
27:50So, large piping bag.
27:51Go ahead.
27:53You're welcome.
27:54Hi, ladies.
27:55Hi, Emily.
27:56How are you doing?
27:57Good.
27:58How do you say Merry Christmas in Italian?
27:59Buon Natale.
28:00Buona...
28:01Buona...
28:02Buona Natale.
28:03Good job.
28:04I know how to say...
28:06Vigilato.
28:07Si.
28:08That's perfect for today.
28:10So, we are so close to the end, right?
28:13You can literally just, like, feel it and taste it.
28:17Have you thought of what you ladies would do with the 50,000 if you won?
28:21Oh, you're gonna make her cry.
28:23Oh, no, I didn't.
28:24So...
28:25Oh, I'm sorry.
28:26I'm ready.
28:27So...
28:28It's a little emotional.
28:29Oh, okay.
28:30So, sorry.
28:31No, it's okay.
28:32If we do, we would like to open our own place.
28:36It's something mother and daughter.
28:39It's our dream of ours we've been wanting for years.
28:44It's something that we always wanted to do.
28:47Something small and be able to share our foods with other people.
28:52Something that we always dreamed about but never were able to make a reality out.
28:57Sorry for the tears.
28:58No, no.
28:59Never be sorry for tears.
29:00It means so much.
29:01We just wanna share it but not possible so well.
29:04Yes.
29:05With this opportunity that we got, we're working hard and then we're able to open stuff together.
29:10That would be our dream.
29:12That would be awesome.
29:13I wish you two the best.
29:16Okay, ciao.
29:17Ciao.
29:18Ciao, Bella.
29:19Ciao.
29:20They look pretty good to me.
29:26You don't wanna overdo a brownie cause that's kinda gross.
29:29So I'm gonna get this spread in here and then I'm gonna put it back in our freezer here.
29:36I want this to harden up just a little bit.
29:38I hope my ice cream sets.
29:40There's another couple of things that can go wrong.
29:42How you layer your baked Alaska is really important.
29:44First ice cream goes in and that must freeze.
29:46Then you need to make your next, it could be a layer of sponge or it could be another ice cream.
29:50But that has to then go on while it's still soft so it can freeze on top of it.
29:54Yes.
29:55And then so as you layer up these ingredients, it needs to be so frozen that when you go to pipe your meringue on, it doesn't slide off.
30:01It'll slide and melt.
30:02Because if it's melting, the meringue will just slide off.
30:05Getting those like butterflies, especially cause this is the quarter final.
30:09We're really expecting them to step their game up.
30:11Well I can't wait.
30:12Well not long now.
30:13Yeah.
30:14I know.
30:15Ooh.
30:16There's no time to clean, mommy.
30:17There's no time.
30:18No, aren't you gonna make it here?
30:19Yeah, but there's no time to clean.
30:20Finish the meringue, please.
30:21Who's meant to clean?
30:2315 minutes!
30:24Get them out.
30:29Here.
30:30Here, I got you.
30:31Go ahead and run that.
30:32Yep.
30:33It's all good.
30:37Okay.
30:38I need to quickly pipe this.
30:40Hurry, hurry, hurry, hurry, hurry.
30:41Fill it as quickly as you can.
30:43Quickly as you can.
30:45It's literally dying.
30:46It's so sad.
30:47It's just melting its ice cream.
30:49That's what happens.
30:52Don't open that.
30:54It's okay.
30:55So there's 15 minutes left.
30:57It's hard because our entire fate in this competition is resting on what is inside of that freezer.
31:04And we are just hopeful that it is frozen solid.
31:07Okay.
31:08Ready?
31:09Let's do it.
31:10Say a little prayer.
31:11Say a little prayer.
31:12We want to win.
31:13We want to win this amazing prize money and be able to use it for our growing family.
31:18Being able to pay for diapers and flour, right?
31:20To make cakes and stuff.
31:21It would be big for us.
31:22Yeah.
31:23Be cold.
31:24Be cold.
31:25Okay.
31:26Okay.
31:27Okay.
31:28Okay.
31:29Okay.
31:30Okay.
31:31Okay.
31:32Okay.
31:33It's okay.
31:34How did that happen?
31:36It didn't freeze at all.
31:38No.
31:39Let me see it.
31:40Oh.
31:41What's happening?
31:42I don't know.
31:43I don't know.
31:44I don't know.
31:45I guess the browning was still too warm.
31:46What do you want to do?
31:47Just shove it back together.
31:50Very gentle.
31:51Very gentle.
31:52Five minutes, guys.
31:53You have five minutes.
31:54It's okay.
31:55Keep going.
31:56Don't worry about it.
31:57Keep going.
31:58Okay.
31:59Any sprinkles or anything at this point?
32:02I had to torch it first.
32:03Okay.
32:04Okay.
32:05Torch.
32:06Watch your fingers.
32:07Please let me get this.
32:08Please.
32:09You know what?
32:10Some Christmases are warmer than others and that might just be what happens.
32:13One minute left.
32:26That's time, guys.
32:28Put your torches down and step away from your baked Alaskas.
32:33Hey, it's okay.
32:34What can you do?
32:36Hey, it's okay. What can you do?
32:55Rosa and Rosanna, please tell the judges about your baked Alaska cake.
32:59So our baked Alaska cake is inspired by an Italian panettone.
33:02It's ordained with meringue, snowman, and Christmas trees.
33:06This is so clever. Is that like a waterfall?
33:09Yes. So we just wanted to demonstrate more skill set.
33:12I love the technique.
33:15It obviously looks like it has melted and it's a little bit messy in the presentation.
33:20Sorry.
33:22I really like the rum raisin. And the texture of your ice cream is really, really nice.
33:29Loads of skill. Your cake is beautiful. The dried fruit is so nice.
33:33Rum and raisin ice cream is delicious.
33:35Stracciatella, which I mispronounce, which I'm 100% aware.
33:38But it's been my favorite ice cream since I was a little girl.
33:40So I pronounce it the same way.
33:41Can I hear you say it, Rosa, please?
33:43Stracciatella.
33:44Stracciatella.
33:45There you go.
33:46Stracciatella.
33:47Thank you ladies so much.
33:51What we have for you is a lemon sponge, strawberry ice cream with lavender, pistachio, and lemon
33:59as well.
34:01Your strawberry ice cream is lovely.
34:03It's getting a little soupy, but the flavor is really nice.
34:08And strawberry ice cream is hard to pull off because so often homemade strawberry ice cream
34:12can be really icy.
34:13The white chocolate on the inside, it's a little bit thick, but it's got really good flavors with the pistachio.
34:18Your sponge, probably could do with a little bit more lemon.
34:22I actually really loved the caramelized wildflower honey in that ice cream.
34:25Yum.
34:26You know, just wish that we had those defined layers and it would have been that clean slice.
34:30But you can kind of see the inside of your Alaska.
34:33If it was still frozen, I think you would have had a really beautiful Alaska there.
34:36Yeah.
34:39We'll tell you very quickly about our baked Alaska.
34:42The base is vanilla sponge cake.
34:45The front dome is bourbon-infused with oranges.
34:49And one of the back domes is my family's banana.
34:52And reminiscent of Stephen's father's favorite, which is maple and candy pecans.
34:57Candy pecans.
34:59I think that the outside looks kind of cool.
35:01I think it looks kind of avant-garde and you chose a different shape than a dome,
35:05which is really admirable.
35:09There's not a lot of ice cream really to be found.
35:11They have melted.
35:13It's difficult to eat it like a baked Alaska because really baked Alaska is kind of getting all of the flavors at the same time.
35:19I might have preferred it to see the layers of all of the different ice cream together when you slice into it.
35:25But the fact that you did three ice creams and chose a different shape,
35:29you got to kind of give you brownie points for that.
35:31That was really ambitious to pull off in just two and a half hours.
35:34Yes.
35:38Growing up, mint chocolate chip ice cream was always at the ready.
35:41And now that Salman and I, we're married and we grow all kinds of mint.
35:44It looks a little, a little hairy.
35:46You can see that you ran out of time at your piping.
35:48Yeah.
35:49And I would definitely say like when I see the sprinkle of the crushed peppermint on top,
35:53a little bit of my heart hurts because I think that's like,
35:56and I just can feel the panic and the difficulty of the task that you've had.
36:01It's got a nice elegant touch of your mint.
36:05Your mascarpone ice cream is lovely and silky smooth as well.
36:10And I think it really compliments the brownie.
36:12That mint ice cream is la bomb.
36:15I really love it.
36:17It tastes very fresh too, which is, which is really tough to do.
36:20I think it's really delicious and the meringue's nice as well.
36:24Well, thank you guys.
36:29We have a bourbon infused sponge.
36:32Then we have butter pecan ice cream.
36:34And then our all time favorite peach ice cream.
36:37And then meringue.
36:39Wow.
36:40It looks incredible.
36:41Yeah.
36:42I saw you piping this.
36:43It was hilarious.
36:44You were like, do, do, do, do, do, do, do, do.
36:45Reload.
36:46And then you get the bag, you go, do, do, do, do, do, do, do, do, do.
36:48It was unbelievable.
36:49It was like, it was like you were fast forward and it was incredible.
36:52And then the fact that you managed to burn all of the meringue so evenly.
37:05I mean, well done.
37:07The peach ice cream is delicious.
37:10That is something that reminds me of my childhood.
37:13We had peach ice cream all the time growing up.
37:15I love the textures of the pecan shortbread crumble.
37:20The caramel is a little bit, I think, too thick, the layer.
37:23But it's still enjoyable.
37:24It's very nice.
37:25Flavor is amazing.
37:26You know, all you needed was that to be a little bit more frozen.
37:29And you've got a professional baked Alaska there.
37:31Yeah.
37:32Wow.
37:33Great job, ladies.
37:42It's in their hands.
37:43We've had a good time.
37:45It's been so much fun to be a part of this competition.
37:49I definitely hope that we're asked back.
37:51But I'm very pleased with how far we've come.
37:57We didn't think we'd make it this far.
37:58And now we're at a point where, like, I think it would sting so much more to go home.
38:02Oh.
38:03Now that we're almost at the semifinals, like, it becomes just that much more of a reality.
38:07We keep thinking, too, about how every time we get to step foot in the kitchen, it's just one more opportunity to bake.
38:14I don't want it to end.
38:16What did you think happened today?
38:19Amy and Sally.
38:20Their cheesecake was so delicious.
38:22Their flavors have gotten so much stronger.
38:25Little Miss Amy said, you want flavor?
38:27I'm going to give you flavor.
38:28Oh.
38:29Yes.
38:30Gabriel and Ben.
38:31It was a roller coaster with them today.
38:33Yeah, it really was.
38:34They were super confident in the second challenge for almost all of it until just the final hurdle.
38:38It just all started to go wrong.
38:40I think Marco and Steven struggled a bit.
38:42Sometimes they might do things without maybe fully thinking it through.
38:46Okay.
38:47Putting the buttercream with the cheesecake, it actually spoiled the cheesecake.
38:50Oh, no.
38:51It dragged the flavor down and the textures down.
38:53I feel like there's just one decision that they make in a lot of their bakes that is the wrong decision.
39:00Salmon and Susan.
39:02Everybody's got time management issues.
39:04Everybody.
39:05But there's something about Susan and Salmon where, like, they're not fulfilling their potential because of this.
39:10Rosa and Rosanna, their cheesecake was lovely.
39:15Their presentation was lacking.
39:17And I think, I don't know if they, do you think they tried to, like, course correct for the baked Alaska?
39:22Because there was a lot going on.
39:24Just lacking something.
39:25They struggled to get their ice cream to freeze.
39:26Yeah.
39:27And then they had to rechurn their ice cream.
39:28Yes.
39:29But obviously, with the nature of food and ingredients, it's not always completely predictable.
39:34Do you have an idea who's going home right now?
39:37I think I do.
39:38Yeah.
39:39I think so, too.
39:40All right.
39:41Well, let's do this.
39:43Great job today, guys.
39:48We saw some really cute mini cheesecakes.
39:52And we literally saw you fight through some meltdowns.
39:57So which team succeeded today?
39:59The team that really succeeded today is a team that showed real baking prowess, real conviction with their choice of flavors, and also really, really showed a finesse with their decoration.
40:15Amy and Sally.
40:17Thank you, Sally.
40:24Sadly, one team will be leaving us today.
40:32The pair going home today is...
40:39Marco and Steven, please hang up your aprons.
40:44But please continue to bake with love at home.
40:47We will.
40:48They were fantastic bakers.
40:50I loved seeing them work together.
40:52And they really touched my soul in a way that I didn't necessarily expect to have out of this competition.
40:59And I'm very, very thankful for them.
41:03This has been an amazing experience.
41:06We did it together.
41:07It was an adventure.
41:08There were so many unknowns.
41:10It was one heck of a ride.
41:13And we learned a lot more about one another.
41:18Mm-hmm.
41:22Love you, dude.
41:23Whatever.
41:38It was a good time.
41:52I was a good day.
41:53I hate this.
41:54My friends.
41:55It was the best time.
41:56I was a bad day.
41:57I don't know if I got any coffee.
41:58I had fun.
41:59This was the best time.
42:00I love you.
42:01I don't know if you were a kid.
Be the first to comment