- 2 days ago
Baked With Love: Holiday - Season 1 Episode 6
Category
😹
FunTranscript
00:00Whew, 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 teens struggled to master shoe.
00:30I need to re-pipe all of it.
00:31Something went wrong with the bake.
00:33But Rosa and Rosanna impressed with their festive cream puffs.
00:37I wouldn't mind a box of them for Christmas.
00:39And their surprise cake.
00:41That is amazing.
00:43Failing to wow were Amy and Sally.
00:45Oh, it ripped really bad right there.
00:47And 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.
00:56We are all staying on!
00:58Ho, ho, ho!
01:04Hello!
01:05Hi!
01:06And you're back!
01:09I'm so thankful that we're back for another week.
01:12We're excited to just get back in it.
01:14And, uh, we were ourselves.
01:16Week 6.
01:18Oh, my God.
01:20We are feeling so lucky to be here.
01:22And I think competition's getting fierce.
01:24I mean, I am completely thrilled that we're in the quarterfinals.
01:28We have another big challenge up against us.
01:30I think we can win it.
01:32My, my.
01:36Welcome back, guys.
01:37You must all be so proud of yourselves.
01:39You've made it this far.
01:40But I have to ask.
01:41Are you feeling a little more competitive the closer you get to the final?
01:46Yes.
01:47Yes.
01:48Okay!
01:49He's ready.
01:50You are one step closer to winning $50,000.
01:54Ooh.
01:55Nice.
01:56And having your bakes featured in a Hallmark Christmas movie.
01:59How cool is that?
02:00Yes.
02:01Let's do it.
02:02All right.
02:03Shall we bring Anna and Vaughn to tell you guys what's in store for you?
02:05Yes.
02:06Yes.
02:07All right.
02:08Let's do it.
02:09Hello.
02:10Hi.
02:14All 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.
02:25Mm-hmm.
02:26So this week's theme is let it snow.
02:31And I have to ask you, have you ever experienced a white Christmas?
02:35Mm-hmm.
02:36Yes.
02:37Really?
02:38Never.
02:39No, Sally and Amy.
02:40Well, 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, chilly 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.
03:11Okay.
03:12Now these are cold set, meaning that you're not going to be baking them, but 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.
03:36So no pressure.
03:37No pressure.
03:38Okay.
03:39Now it's your turn, guys.
03:40You have an hour and a half.
03:43Off you go.
03:49It's a new dawn in this kitchen.
03:51We are ready.
03:52I'm doing the base.
03:54Stephen is doing the cheesecake itself.
03:56I've done cheesecake before.
03:59Actually, though, this is my first no bake cheesecake.
04:01I 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.
04:13How do you make cheesecake, and how can it go right, and how can it go wrong?
04:18There's so many different types of cheesecake, but the cheesecake the guys are going to make today, it's a no bake cheesecake.
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.
04:34It needs to be pressed, and the ratio of butter to biscuit is key.
04:38Too 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-based cookie along with shortbread.
04:59But I have not made a cold cheesecake in a really long time.
05:03So I'm kind of trying to remember how my mother made these things.
05:07Oh, screwed up.
05:10I'm excited about this one.
05:11I also just personally really love cheesecake.
05:13And also it really makes me think of my mom because cheesecake is something that we would
05:17make at home.
05:19My mom really loves Christmas.
05:21She does start playing Christmas music quite early.
05:23Like middle of July.
05:25Yeah, 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.
06:05So you have like that Christmas effect with like the red swirl and the white cheesecake.
06:09Okay.
06:10Okay.
06:11That sounds really nice.
06:12I would just say with the added liquid in that cheesecake base, just be mindful of
06:17that.
06:18Yes.
06:19You 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 crust 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 if 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, I 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.
07:17That looks nice.
07:18Yeah.
07:19There'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.
07:24But 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.
07:32Yeah, it's not heating at all.
07:34In 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. You sound strong.
08:10I'm looking forward to it.
08:15You're in the quarterfinals right now.
08:16Like, this is all coming to life and it feels very real.
08:19One of us in this room is going to win that $50,000.
08:22Now it's really sinking in.
08:24I don't think we should bake them.
08:26Why? No, this is okay.
08:27No, they're not hard.
08:29Aren't you just going to, like, ow!
08:31You all right? Sorry.
08:32It's okay.
08:33I'm going to make another batch and we're not going to do baking.
08:35Okay.
08:36Because I am a little nervous of them.
08:37Yeah. Okay.
08:38All right. All right.
08:42Juice them quickly.
08:43We need a lot of flavor.
08:45To get that much batter flavored, you got to use a lot of lawns.
08:49Hi, ladies.
08:50Hi. How are you?
08:52Hey.
08:53Do you feel a little pressure because Anna did say, I mean, her family has, I mean, it looks like you're making it, the lemon-lime cheesecake.
09:00This is her husband, my son-in-law's favorite.
09:04Okay.
09:05We're thinking about Travis on this.
09:06So this is familiar.
09:07Yeah.
09:08Okay.
09:09Yeah.
09:10I'm not worried.
09:11Okay.
09:12Okay.
09:13All right.
09:14Bye.
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.
09:22Uh, so that could be any number, but there's nothing that needs baked in here.
09:26So yeah, we definitely need very cool under that cheesecake.
09:31Or 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.
09:48A vanilla buttercream on the top.
09:50Um, Steven actually makes baked cheesecakes.
09:53Um, we 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.
10:08Good.
10:10All right.
10:11Thanks guys.
10:13Bye.
10:14So this could be my downfall.
10:15I hope not.
10:16More, more, more, more, more.
10:17Okay.
10:18Didn't freeze at all.
10:19It reminds me of a shard of glass stabbing this and the blood running out.
10:26Oh, can't see.
10:31Who doesn't like a cherry cheesecake?
10:36So the filling is a cream cheese base with orange zest.
10:42I'm still okay with time.
10:4345 minutes left.
10:44Because they only need about a half hour.
10:46So it still gives us 15 minutes to decorate.
10:48We 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.
11:05Can I put these in the freezer?
11:06Yeah.
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.
11:23Oh, yeah.
11:24This isn't just a cheesecake challenge.
11:25This is...
11:26This has got to be, like, Christmassy, twinkly.
11:28We want to get those vibes.
11:29Ooh.
11:30All right.
11:32It's my job to decorate.
11:35We're going to wish for snow in Alabama.
11:38Tight fingers.
11:39Tight fingers.
11:40Tight fingers.
11:41Tight fingers.
11:42Tight fingers.
11:43Tight fingers.
11:44Tight fingers.
11:45Here we go.
11:46There we go.
11:49Our 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.
12:03Get this off the way.
12:04In the bag.
12:05Okay.
12:06I know.
12:07Give me a second, please.
12:08Yep.
12:09It'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.
12:22I'm going to wash my hands.
12:24More, more, more, more, more.
12:25Around the whole thing.
12:26Everything.
12:27Everyone.
12:28Just more.
12:29Five minutes!
12:32Let's go nice and slow.
12:35Oh!
12:36They're ready.
12:40They do look set.
12:42Looking good.
12:43One minute, guys!
12:45Can you get the cinnamon?
12:46Get the cinnamon sticks.
12:47Yep.
12:48Sure.
12:49Yes, yes.
12:50Go, go, go, go, go.
12:54Time's up!
12:55One, two, three, four, five, six, seven, eight.
12:56I screwed up.
12:57We didn't have enough time to put them all.
12:58I'm sorry about that.
12:59Good job.
13:00Good job to you.
13:01You look great.
13:02I'm so excited.
13:03Gabriel and Ben, what flavors are in your mini cheesecakes?
13:07So we present Gabi's favorite cheesecake.
13:09So we have a cinnamon-infused cheesecake with homemade salted caramel, a maple caramelized banana on top.
13:30They look great.
13:31Yeah, they look super uniform and your unmolding is great.
13:37Nice, nice texture of the cheesecake.
13:38Yeah.
13:39Really good.
13:40Silky.
13:41It's firm.
13:42It's standing where the way it should.
13:43It's good.
13:46It's really good.
13:47Okay.
13:48Sweet.
13:49Little hint of salty.
13:50Nice layer of cinnamon in there.
13:52Very nice.
13:54The base is really texturally well done.
13:57Tamara's like, my turn.
14:01Get 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.
14:14Great job on the 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
14:30in 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.
14:46Growing 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.
14:51Why 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.
15:05Yeah, yeah, yeah.
15:06Your 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, but...
15:20Okay.
15:22Thank you, guys.
15:24Well done.
15:25Appreciate it.
15:26We wanted our cheesecakes to have the essence of the holidays, so there is gingerbread essence
15:34and vanilla 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.
15:43Oh, no.
15:44Oh, no.
15:45Oh, no.
15:46A little bit.
15:47A little bit.
15:48Okay.
15:49That's not a white Christmas.
15:50I 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
15:58cheesecakes to actually set.
15:59For me, buttercream on a cheesecake is not a marriage.
16:03It just pushes the sweetness too far.
16:05Okay.
16:07Great.
16:08Thanks.
16:10Thank 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 would 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 and then
16:37it'd have a bit more kind of crunch to it.
16:39But all in all, I think they're excellent.
16:42Good job.
16:43Great job, guys.
16:48I have to ask you though, judges, which team knocked it out of the park today?
16:53I think there's two teams that knocked it out of the park.
16:57Amy and Sally, and Gabriel and Ben.
17:02We thought the flavor of your cheesecakes were delicious.
17:05Really well done.
17:08I think it was probably our best surprise bake yet.
17:11I think each day we've gotten a little bit better at those, and today I think we just
17:13kind 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.
17:24I 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.
17:42Right.
17:43So it's, yeah, it's totally possible.
17:45There is hopefully a place for us in the semifinals.
17:48We're going to do absolutely everything we can.
17:51We're going to pull out all the stops.
17:52Yeah.
17:53We 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?
18:22Today for your ultimate festive bake, we would like for you to make a baked Alaska.
18:27Ooh, chilly.
18:29Inspired by your favorite family holiday dessert.
18:33We 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.
19:02Yeah.
19:03Okay, guys.
19:04This 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.
19:29300 grams of raisins.
19:32Very time-sensitive sort of situation we're working with.
19:38I don't have baked Alaska unless we're on a cruise, never make it at home.
19:46It's kind of a retro sort of thing, but maybe after this they'll make a comeback.
19:52We got a warm room here, so hope nobody's ice cream melts.
19:59More 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 like water and sugar so that it's got a perfectly
20:30silky, smooth texture that will freeze.
20:32Otherwise, it will just be soup.
20:42So 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.
20:51Hi, Steven.
20:52Hi.
20:53Are you making the ice cream?
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 out today.
21:15Yes.
21:16And I was just curious.
21:17What would you do with the $50,000?
21:19Go on more adventures.
21:20And there's nothing like traveling, right?
21:22Oh.
21:23With 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.
21:29Okay.
21:30Just letting you know.
21:32It's just another way of saying a challenge.
21:34Yes.
21:35My, my.
21:36Yeah, my, my.
21:38Thank you, guys.
21:39I can't wait to see what you make.
21:40Thanks very much.
21:41Thanks.
21:42Bye.
21:43So 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 paw paw'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, mint 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.
23:00I was like, oh, okay.
23:01She'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 DC.
23:08What we would love to do is help a couple of different organizations that help distribute food and clothing to people in need and neighbors in need.
23:17Especially at Christmas time, too.
23:18So here's to hoping.
23:20Yeah.
23:21Our dessert is being inspired today by Panettone, which is that Italian Christmas cake.
23:30So we thought how fun it would be to incorporate the flavors of the Panettone in our baked Alaska.
23:35So we are doing a mix of a rum raisin ice cream and a stracciatella ice cream.
23:40And then we have a candied citrus and chocolate chip sponge cake base and then an almond meringue.
23:45So the key is to have the ice cream done as soon as possible so it can sit in the freezer before we put the meringue so it stays stable.
23:51Mmm.
23:53That's really good.
23:54How are you?
23:55How are you?
23:56Good.
23:57How are you?
23:58We're doing good.
23:59I'm feeling quite calm, which is new for an ultimate bake.
24:03So I think that's a good sign, hopefully.
24:05I love to hear that you're feeling calm.
24:06Do you think your little baby's giving you superpowers, maybe?
24:08Basically, it's kind of not fair.
24:09You're like a team of three.
24:10We are.
24:11We got a little advantage.
24:12Don't tell anyone that.
24:13I know.
24:14What's going to be the flavors in your baked Alaska?
24:16So our bake is inspired by one of our favorite people in the world and that's Ben's mom.
24:25She 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 chip and she would just do these from her head.
24:35She loves like the strawberry and cream and lemon flavors and so we're doing strawberry ice cream and then vanilla ice cream, caramelized honey inside of the vanilla,
24:45and then a layer of lemon syrup between the cake and the ice cream.
24:49Yeah.
24:50Yum, that sounds great.
24:51One's almost done.
24:52We 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.
25:02I'm like, should I be more nervous?
25:04Oh.
25:05What's happening?
25:06I don't know.
25:07Sorry for the tears.
25:09Okay.
25:10It's okay.
25:11What can you do?
25:15The middle rack is going in.
25:22When you think about a baked Alaska, you're essentially taking cake, piling ice cream on top of it, and then you're sealing that all in a meringue.
25:29If your cake is too fluffy or soft, that ice cream gets access to air and it starts to melt.
25:34We have our ice cream components chilling, and then we are also now starting to work on our base, which 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 for our mint chocolate chip ice cream.
26:01We're working on a fudgy brownie base for this to all sit on top.
26:04Now, are you worried about timing at all?
26:06The last couple challenges, we've had some unfinished type things.
26:11We're at the quarterfinals now, so really be on your A game.
26:15Yes.
26:16This is not a drill.
26:17Good luck, guys.
26:23It's beautiful.
26:24It's called Miele Fior.
26:26So this extract is actually imported from Italy just to give our sponge a more authentic Italian taste of Panettonic.
26:32That's delicious.
26:36As long as she's happy with the flavor, she does a dance, I know it's good.
26:45We made a sponge cake that's got a bourbon glaze, so I'm about to pour the glaze on it while it's still hot so it will have time to cool.
26:54If you poured the glaze on while the cake was cool, it 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.
27:13I'm the wrong one to taste it.
27:16Yeah.
27:17I mean, we're working in tandem and 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...
27:31In a 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.
27:37And we can win it.
27:38Wow.
27:39It's...
27:40No regrets.
27:41Ever.
27:42You've got to be careful because you cannot over-mix that.
27:43Yeah, I know.
27:44It will get soupy and it's...
27:45It's done.
27:46It'll get bad.
27:47So, large piping bag.
27:48Go ahead.
27:50You're welcome.
27:52Hi, ladies.
27:53Hi, Emily.
27:54How are you doing?
27:55Good.
27:56How do you say Merry Christmas in Italian?
27:58Buon Natale.
27:59Buona...
28:00Buona...
28:01Buona...
28:02Buona Natale.
28:03Good job.
28:04I know how to say...
28:05Mi piace gelato.
28:06Si.
28:07That'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.
28:24I didn't...
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.
28:32So, if we do, we would like to open our own place.
28:36It's something mother and daughter.
28:39It's something 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.
28:58Oh, no.
28:59Never be sorry for tears.
29:01We just want to share it, but not possible.
29:04So, with this opportunity that we got, we're working hard.
29:08And then we're able to open stuff together.
29:11That 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 want to overdo a brownie, because that's kind of gross.
29:29So, I'm going to get this spread in here.
29:33And then I'm going to 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.
29:44Yes.
29:45First ice cream goes in, and that must freeze.
29:46Yes.
29:47Then 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 doesn't slide off, because if it's melting, the meringue will just slide off.
30:06Getting those butterflies, especially because this is the quarterfinal, we're really expecting them to step their game up.
30:12Well, I can't wait.
30:13Well, not long now.
30:14Yeah.
30:15I know.
30:16There's no time to clean, Mommy.
30:17No, aren't you going to make it here?
30:19Yeah, but there's no time to clean.
30:20Finish the meringue, please.
30:22Who's going to clean?
30:2315 minutes!
30:24Get them out.
30:29Here.
30:30Here.
30:31I got you.
30:32I got you.
30:33Go ahead and run that.
30:34Yep.
30:35It's all good.
30:37Okay.
30:38I need to quickly pipe this.
30:40Hurry, hurry, hurry, hurry, hurry.
30:42Fill it as quickly as you can.
30:44As quickly as you can.
30:45It's literally dying.
30:47It's so sad.
30:48It's just melting its ice cream.
30:49That's what happens.
30:52Don't open that.
30:53It'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.
31:11We want to win.
31:12We want to win this amazing prize money and be able to use it for our growing family.
31:17Being able to pay for diapers and flour, right, to make cakes and stuff.
31:20Like, it would be big for us.
31:23Yeah.
31:24Be cold.
31:25Be cold.
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.
31:37No.
31:38Let me see it.
31:39Oh.
31:40What's happening?
31:41I don't know.
31:42I don't know.
31:43I don't know.
31:44I guess the browning was still too warm.
31:45What do you want to do?
31:46Just shove it back together.
31:50Very gentle.
31:51Very gentle.
31:53Five minutes, guys.
31:55You have five minutes.
31:56It's okay.
31:57Keep going.
31:58Don't worry about it.
31:59Keep going.
32:00Okay.
32:01Any sprinkles or anything at this point?
32:06I had to torch it first.
32:07Okay.
32:08Okay.
32:09Torch.
32:13Just watch your fingers.
32:16Please let me get this, please.
32:18You know what?
32:19Some Christmases are warmer than others, and that might just be what happened here.
32:23One minute left.
32:29That's time, guys.
32:31Put your torches down and step away from your baked Alaskas.
32:36Hey.
32:37It's okay.
32:38What 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.
33:07Is that like a waterfall?
33:09Yes.
33:10So 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.
33:22Ew.
33:23I really like the rum raisin.
33:24And the texture of your ice cream is really, really nice.
33:28Yeah.
33:29Loads of skill.
33:30Loads of skill.
33:31Your cake is beautiful.
33:32The dried fruit, so nice.
33:33Rum and raisin ice cream is delicious.
33:35Stracatella, which I mispronounce, which I'm 100% aware, but it's been my favorite ice cream
33:39since I was a little girl, so I pronounce it the same way.
33:41Can I hear you say it, Rosa, please?
33:43Stracciatella.
33:44There you go.
33:45Stracciatella.
33:46Stracciatella.
33:47Thank you, ladies, so much.
33:50What 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
34:17with the pistachio.
34:18Your sponge, probably could do with a little bit more lemon.
34:21I 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.
34:40We'll tell you very quickly about our baked Alaska.
34:43The 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.
34:56And 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.
35:18Right.
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, you 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.
35:35Growing up, mint chocolate chip ice cream was always at the ready.
35:42And now that Salman and I, we're married and we grow all kinds of mint.
35:45It looks a little, a little hairy.
35:47You can see that you ran out of time at your piping.
35:49Yeah.
35:50And 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, ahhh!
35:57And 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.
36:06Your mascarpone ice cream is lovely and silky smooth as well.
36:10And I think it really complements the brownie.
36:13That mint ice cream is la bomb!
36:16I really love it.
36:18It tastes very fresh too, which is, which is really tough to do.
36:21I think it's really delicious and the meringue's nice as well.
36:24Well, thank you guys.
36:27We 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.
36:40Wow.
36:41Whoa.
36:42It's like...
36:43Yeah.
36:44That...
36:46This is...
36:47It looks incredible.
36:48Yeah.
36:49I saw you piping this.
36:50It was hilarious.
36:51You were like, do-do-do-do-do-do-do-do.
36:53Reload!
36:54And then you get the bag, you go, do-do-do-do-do-do-do-do.
36:56It was unbelievable.
36:57I was like, it was like you were fast forward.
36:59And it was incredible.
37:00And then the fact that you managed to burn all of the meringue so evenly.
37:05I mean, well done.
37:08The 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.
37:38It'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.
37:48I definitely hope that we're asked back.
37:51But I'm very pleased with how far we've come.
37:56We 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.
38:02Now 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.
38:15What 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.
38:28Yes.
38:29Gabriel 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.
38:59Salmon and Susan.
39:02Everybody's got time management issues.
39:04Everybody.
39:05But there's something about Susan and Salmon where 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.
39:24It was lacking something.
39:25They struggled to get their ice cream to freeze and 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.
39:47Great job today, guys.
39:48We saw some really cute mini cheesecakes and 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,
40:07with their choice of flavors, and also really, really showed a finesse with their decoration.
40:16Amy and Sally.
40:25Sadly, one team will be leaving us today.
40:31The pair going home today is Marco and Steven.
40:41Please hang up your aprons, but please continue to bake with love at home.
40:46We will.
40:47They were fantastic bakers.
40:49I loved seeing them work together and they really touched my soul in a way that I didn't necessarily expect to have out of this competition.
40:58And I'm like very, very thankful for them.
41:03This has been an amazing experience.
41:05We did it together.
41:06It was an adventure.
41:08There were so many unknowns.
41:09It was one heck of a ride and we learned a lot more about one another.
41:18Mm-hmm.
41:22Love you, dude.
41:23Whatever.
41:24Love you.
Be the first to comment