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Baked with Love Holiday S01E07
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FunTranscript
00:00T'was the night before Christmas on our show, Baked With Love.
00:07Four pairs of contestants compete for what they've dreamed of,
00:11making their families' cherished festive bakes a place in the final.
00:16There can be no mistakes.
00:18So settle down on the sofa with something sweet.
00:21You're in for a joyous Christmas treat.
00:24This is Baked With Love.
00:30Last week...
00:33Can't see.
00:34The teams tried to keep a cool head.
00:36This is okay.
00:37No, they're not hard.
00:38But struggled with their cold cheesecakes.
00:41It reminds me of a shard of glass stabbing this and the blood run.
00:46Oh, no!
00:47That's not a white Christmas.
00:49Amy and Sally impressed with their baked Alaska.
00:52I mean, well done.
00:53But there was a meltdown for the rest.
00:56Didn't freeze at all.
00:58It's literally dying.
01:00And one more team left the competition.
01:02Marco and Steven.
01:10Woo!
01:11Semi-finals.
01:13So many things went into getting here.
01:15It's kind of unbelievable that it's here.
01:18Today feels like the day of competition.
01:20Today we really need to bring everything we've got
01:23just to be able to get to the finale.
01:25Feel good?
01:26Yep.
01:27It's great.
01:28Perfect.
01:29I'm really getting to do this.
01:30We are in the semi-finals and amazingly happy.
01:32Yeah.
01:33Today is very much that anticipation and excitement and nervousness of Christmas Eve.
01:38And so we're just hoping that Santa will come through for us and that we will be here for that finale.
01:44Well, welcome back semi-finalist teams.
01:48Woo!
01:49You have mixed, whipped, whisked, and baked your way into the semi-finals.
01:56I know it feels like you can just touch the $50,000 tries.
02:00And also, one of your bakes will be featured in a Hallmark Christmas movie.
02:05And that's a pretty big deal around Christmas time.
02:09So, Anna and Vaughn, please come to the barn.
02:15Hi.
02:16Good morning.
02:18So, the theme for this week is the night before Christmas.
02:22Vaughn, can you please tell the teams what they will be baking today for the holiday classic round?
02:28We are going to take a trip to Paris because we are making 12 beautifully decorated macarons today.
02:35Oh, I love that.
02:37Very magnifique.
02:38You call them macarons.
02:40In Ireland, we call them macaroons.
02:41I like to say macarons because I like to feel like I am French.
02:45Oh, you're a fancy girl.
02:48We want 12 perfectly identical macaroons in size, shape, and color.
02:56You need two fillings.
02:58One that is a chocolate ganache, and the other one can be a curd, a jam, or a homemade spread.
03:04What's really important is that you give yourself enough time to do really beautiful finesse finishing on top of your macaroons.
03:13Okay.
03:14Good luck, everyone.
03:15Stay calm and macarons.
03:20You have an hour and 45 minutes for this challenge.
03:24Off you go.
03:26All right.
03:27Here we go.
03:28Have you guys made this before?
03:29No, sir.
03:30This is our first time making macaroons, but we're excited.
03:33Okay.
03:34Do you think that's enough to make the convo?
03:36I think so.
03:37Yeah.
03:38I'm not experienced in macarons, but there's a first time for everything.
03:42Preheat oven to 300.
03:44Okay.
03:45So I'm mixing up some pistachios, a little bit of cocoa nibs, pouring some tahini for hold, and this is inspired by my dad's famous nut spreads.
03:56Hopefully I could make him proud here.
03:59Susan and Salmon.
04:00Oh, those look great, Susan.
04:02Thank you, Chef.
04:03Have been consistently strong with their flavors.
04:05Oh, I love that.
04:06I think that's really good.
04:07But issues with timing and finesse.
04:10Five minutes?
04:11Oh-ho!
04:12Could cost them a place in the final.
04:14If you'd had more time, I think you would have executed it well.
04:17Okay, we can't get too cocky right now.
04:20I know.
04:21A macaron, there's definitely a lot that could go wrong.
04:24What could go wrong in this is in the macaronage itself, which is the actual act of mixing the macaron better.
04:31When they're folding in their Italian meringue mix, if they underfold it, the macaroons will not work.
04:37You cannot have any type of roughness in there.
04:40But if you overwork it, then they become sloppy and wet.
04:44So what you want is to have this perfect balance of a light, crisp coating and a lovely, soft center.
04:50It's the semi-final.
04:51There's a lot at stake for them.
04:53We don't want an easy challenge where everybody just nails it and then you go, oh, well.
04:56Oh, okay.
04:57It has to be tough.
05:00Come on.
05:01So far, all I have done for this entire challenge is sieve.
05:05You've got a sieve.
05:06It's important, apparently.
05:08Gabriel and Ben.
05:09Our oven was not on.
05:10Often struggled in the surprise challenge.
05:13Our dough is not going well and I don't know what we're going to do.
05:16But after turning a corner.
05:18You got this.
05:19Christmas.
05:20They improved their time management.
05:22I am in awe of you.
05:24My comeback kids.
05:25That's right.
05:26But is this enough to secure a place in the final?
05:28I love it.
05:29I think it's really good.
05:30Great job, guys.
05:31Yeah, great job.
05:33We will sieve.
05:34We will keep calm and sieve on.
05:36Doing all this sifting makes me think this is just going to be a very delicate, delicate shell.
05:42We're going to have to pipe with ease.
05:46When I mentioned macarons, you seemed really excited.
05:49We actually made them together for our wedding because we had a Christmas time wedding.
05:53What they really love about you two is the fact that you do go for it with your flavors.
05:58Are those pistachios?
05:59They are.
06:00So you're doing pistachios and dates?
06:02Dates, um, cocoa nibs, tahini.
06:05Your flavors are very diverse.
06:07Mmm.
06:08And that's what I think sets you guys apart.
06:11Fingers crossed.
06:13Bye.
06:14Bye.
06:15When we think of Christmas Eve, we think of a Christmas Eve dinner.
06:20And we do Feast of the Seven Fishes, which involves a lot of, like, lemons and herbs.
06:24So we're going to do a white chocolate ganache with a lemon and thyme curd.
06:29A lot of Christmas desserts can be, like, a little, like, heavy.
06:32So it's nice to have that, like, that one refreshing dish.
06:35Drawing on their heritage flavors.
06:37Beautiful.
06:38Italian food.
06:39You can't ever go wrong.
06:40Rosa and Rosanna.
06:42Gotta hustle, mommy.
06:43You really gotta hustle.
06:44Have consistently wowed the judges.
06:46That is amazing.
06:48It's the kind of cookie that gets you in trouble.
06:50But their communication will need improvement.
06:52Oh.
06:53What did I do wrong?
06:55You were supposed to put it on opposite sides to make it look like a sandwich.
06:58I did.
06:59No.
07:00If they're to reach the final.
07:01Yes, mother.
07:02Good job.
07:03Okay.
07:07There we go.
07:08Okay, so, macaron.
07:10Yes.
07:11How are you feeling?
07:12Have you made them before?
07:13We have not.
07:14Never made, enjoyed eating quite a few.
07:15Yes, okay.
07:16Love to eat them.
07:17Never made them.
07:18But we're gonna incorporate, um, strawberry and dark chocolate.
07:22Ooh, yum.
07:23We love strawberries and chocolate together.
07:24It's a romantic flavor.
07:26Paris being a special place for us kind of makes this an extra fun one.
07:30I'm really excited to try everything that you're making today.
07:32Good luck.
07:33Balance out timing.
07:34Yes.
07:35In addition to precision.
07:36Yes.
07:37Timing for sure.
07:38Come on.
07:39Come on.
07:42The water and the sugar, is it on, mommy?
07:44Yes, it is.
07:45It's boiling.
07:46I just have to pour the sugar into the egg white.
07:48We are currently making the Italian meringue to fold into our macaroon mixture.
07:54I'm just whipping the meringue until we get stiff peaks here, which were just about there.
07:59And then I'm gonna fold it into our flour-sugar mixture with the egg.
08:06And then we're about ready to go.
08:08Semi-finals.
08:09Y'all are coming in on a high note, which is great.
08:14Last week was really fantastic.
08:17I'm really proud of you guys.
08:18Good.
08:19Okay, so macarons.
08:20Yes.
08:21How are we feeling?
08:22I feel all right right now.
08:24I'm working on getting the actual shells made.
08:26Okay.
08:27Mom's working on the compote.
08:28I always err on the side of making more shells because you never know.
08:32Amy and Sally set an early high bar.
08:35Coming first in the last round adds a little more pressure.
08:39She's in.
08:40Let's say a little prayer.
08:41But after playing it safe too many times.
08:44I'm over the vanilla with the vanilla frosting.
08:47And their bold new approach.
08:49We're working on flavor.
08:50That's our focus.
08:51See them through.
08:55It's starting to thicken up.
08:57I have to make sure you don't get it too gummy.
08:59We are folding our Italian meringue into our almond-based mixture for our macaroons.
09:06Because you don't want to over or under mix according to the recipe.
09:09We're folding, preserving all of that air that we just incorporated into our egg whites.
09:14So it's all in the flick of the wrist.
09:18Do you feel good about the texture?
09:20Yeah, this is good stiff peaks.
09:22Okay, let's get that piped.
09:23And then just pipe like the wind.
09:28So I am making the tops and the bottoms of the macaroons now.
09:31It's a little tricky.
09:33Take your time with these.
09:34This is very important.
09:35They're all consistent, right?
09:36Pipe and flick.
09:38This is tough.
09:40The batter is too loose, so it's still creating peaks when I do that.
09:43It's okay.
09:44We just gotta keep going.
09:45Okay, we'll just leave it.
09:46They're fine.
09:47They're all setting anyway.
09:48Let's pop them in the oven.
09:50You are halfway through.
09:54Mommy, since I have both ovens done and I have so much, I'm just gonna make two batches just in case.
09:58Yep.
09:59But I need you to really focus.
10:05I have messed up.
10:08I grabbed the wrong sugar.
10:09I'm gonna have to redo that or they're not gonna cook.
10:12I was supposed to combine the icing sugar and the ground almond and I did not.
10:18I need help.
10:19Okay.
10:20Let's go.
10:21We can stop what we're doing and fix it.
10:24Lord help me.
10:25I'm struggling.
10:26You're fine.
10:27You're fine.
10:28It's okay.
10:31All right.
10:32Let's ganache.
10:33Go.
10:34Go work.
10:35I need to make another tray.
10:36No, honey.
10:37We have so many extra.
10:38Come on.
10:39Come on.
10:40You got this.
10:45With 45 minutes left, most macarons are baking in the oven.
10:50But they're cuties.
10:51Bunch of cuties in there.
10:53We need another mixing bowl up here because we gotta make eight whites and the dough separate.
10:57I thought it was all one bowl.
10:58Okay.
10:59Sorry, Mom.
11:00I just didn't.
11:01That salad.
11:02That's fine.
11:03I accidentally mixed an ingredient roll.
11:06I'm glad I discovered it before I went all the way through.
11:09So we're getting a fresh start.
11:12We have definitely practiced communicating.
11:15Even though we're under a time constraint, to take our time to read our recipe.
11:20At the end of the day, it's just cake and cookies and pies.
11:23So there's no need for us to get upset with each other.
11:26One hundred.
11:28Thanks, Mom.
11:29No problem.
11:30I'm just about to turn on my turbojet.
11:32What are you making there?
11:34What's that?
11:35I'm making the curd for our macaroons.
11:37Is it lemon?
11:38It's lemon and thyme.
11:40Ooh.
11:41So what are the other flavors in the macaroon?
11:44White chocolate ganache.
11:45Gorgeous.
11:46Keep up the good work, guys.
11:47I'm looking forward to your macaroons.
11:49Thank you so much, Leslie.
11:52They're working?
11:53They're getting little feet.
11:54They bake quickly, which is good.
11:56Okay.
11:57They're like your babies.
11:58With cakes, with anything really, the edges bake the quickest.
12:01So the ones on the edges are kind of the sacrificial lambs.
12:04They're blowing up, like literally.
12:06They have a lot of air and a lot of heat that hits them first.
12:08But the ones in the center, no cracks.
12:11They have their feet.
12:12They are doing what they're supposed to.
12:14I think being part of people's lives through baking is really fun and rewarding to serve people food.
12:19And it's something that you've made and it's something special and kind of elevated in a way that desserts, they're just a little extra fancy.
12:27They're a little extra fun compared to other foods.
12:30We love all food.
12:31But desserts, we get extra love.
12:33Oh, yeah.
12:34Man, those all cracked, Gaby.
12:37It's fine.
12:38They count how many are good and that's all we need.
12:40I think we overcooked these a little bit because they cracked.
12:43Gaby, I think I'm going to put another batch in.
12:46Okay.
12:47All right.
12:48We have macarons, people.
12:50Yay.
12:51Macarons.
12:5230 minutes left.
12:54They haven't even got ours cooked.
12:5630 minutes.
12:5830 minutes.
12:59We'll do eight minutes on these guys.
13:02All right.
13:03Are we close, Mom?
13:04Okay.
13:0539, 240.
13:06Thank you, Mom.
13:07You're welcome.
13:08There's not too much of this, right?
13:10But it has to have the flavor in there.
13:12Okay.
13:13All right.
13:14We're there with the meringue, Mom.
13:15Okay.
13:16Get those in.
13:17How's it coming?
13:18I don't know.
13:19They both came out the same.
13:20It's the best I could do.
13:21I don't think we have time to make another batch.
13:22No.
13:23It'll be too warm.
13:24I'm just going to keep what we have.
13:25Oh, these all cracked.
13:26Well, not all of them.
13:27So, the good ones we'll keep.
13:28I mean, we have so many.
13:29I need to make another tray.
13:30No, honey.
13:31We have so many extra.
13:32I think I'm going to put another batch in.
13:33Bubby.
13:34I just feel like we don't have a lot of good ones.
13:35Ben is making another batch.
13:36He wants to be certain we've got perfect macaroons that aren't split.
13:39I think he just wants a couple solid ones.
13:41I think they are.
13:42But he's striving for perfection here, and I applaud that.
13:45Here, go ahead.
13:46You need to really keep an eye on those little burgers.
13:47OK.
13:48They're rising.
13:49I don't know if I should make another ganache.
13:51I don't really like it at all.
13:52No, there's no time.
13:53Not even to make like a quick one?
13:54If you make a quick one.
13:55I don't like the big one.
13:56I don't like the big one.
13:57No, I don't like the big one.
13:58I don't like the big ones.
13:59Ben is making another batch.
14:00He wants to be certain we've got perfect macaroons that aren't split.
14:01I think he just wants a couple solid ones.
14:02I think they are.
14:03But he's striving for perfection here,
14:04and I applaud that.
14:05Here, go ahead.
14:06You need to really keep an eye on those little boogers.
14:08OK, they're rising.
14:09No, there's no time.
14:12Not even to make like a quick one?
14:14If you make it, like really quick.
14:17All right, we need to pull that next batch out.
14:2110 minutes.
14:23You have 10 minutes left.
14:25Here, let me have it.
14:26Go.
14:26Go work.
14:28Just do a tree?
14:29Yeah, a tree.
14:29And then we'll dot it with gold.
14:30OK.
14:31Oh, goodness.
14:32We just got to start decorating, I think.
14:33All right, let's go.
14:37So at the moment, we're currently
14:38redoing our ganache, because I'm not
14:39quite happy with how the first batch turned out.
14:42Back to square one.
14:43All right, that's 12, I believe.
14:45OK, here's the white chocolate.
14:48OK, here's the ganache.
14:50Just go like the wind.
14:51And I'm going to fall behind you with the cream cheese.
14:54All right, let's ganache.
14:55Five minutes.
14:56Perfect.
14:57Just go fast, go fast, go fast, go fast.
14:58Let me clean this one.
14:59It's coming out.
15:00So then just get another one.
15:01Don't even clean it.
15:02If it's coming out, just get another one.
15:04Very careful.
15:05Mm-hmm.
15:07Some on this is too thick.
15:09OK.
15:09OK, Susan, we've got to get it on.
15:11Yep.
15:11Come on, come on.
15:12You got this, girl.
15:13One minute.
15:14Oh, God.
15:14One minute.
15:16Come on, Sally, get it on.
15:18OK, just get them all topped and pretty.
15:20Cute.
15:21Oh, I love them so much.
15:22Nothing like a little hairspray to hold it in place.
15:25How about like a little swirl, a silver swirl?
15:28Just hustle, mama, hustle.
15:30Grass petals.
15:31These are just signifying the romance.
15:33The dish.
15:34OK, that's good, honey.
15:35There's no wiping, there's no wiping, there's no wiping.
15:37Just leave it, please.
15:39Don't touch it?
15:40No.
15:41Make it snow?
15:42Nope.
15:43Don't touch, don't touch.
15:44Time's up.
15:45Step away from your macarons.
15:48Wow.
15:49That's nice.
15:51Uh-uh.
15:52Uh-uh.
15:53We're done.
15:54I'm so proud of you.
15:57Sally and Amy, please tell the judges about your macarons.
16:04The flavors are white chocolate ganache.
16:07The filling is a mixed berry compote.
16:10These are gorgeous.
16:11They look like they were professionally made.
16:13Wow.
16:14OK.
16:15Oh, that looks really good.
16:16Yeah, that's a nice cross-section.
16:17I think they've got a really nice texture.
16:19The acidity of your jam is exactly what you need with a macaroon, because macaroons are
16:24sweet.
16:25I just think they are absolutely stunning.
16:28Thank you so much.
16:29Great job.
16:30Well done.
16:31Good job.
16:33Inside of the macarons incorporates a ring of chocolate ganache, and inside of that we
16:39have a dollop of pistachio spread.
16:41I love the trees.
16:43I think the trees are so cute.
16:45Also, your plating is really nice.
16:48Yeah.
16:49We going for the same one?
16:50Oh, yeah.
16:51I was going to go for that one.
16:52Wow.
16:53I do actually really like this.
16:56I think often with pairing it with something that's like acidic to balance those, but you
17:02paired it with kind of like a nut butter of sorts, which I think is really nice.
17:06I think the flavor is so delicious.
17:08I just wish you'd made them a little bit bigger, because I think the bake would have
17:11been more even.
17:12I still think it's a great attempt at a macaroon.
17:16We have a strawberry cream cheese filling and a dark chocolate salted ganache.
17:25I do think that the powdered sugar is maybe not necessary.
17:31The presentation is nice with the rose petals, but yeah, you haven't really decorated them.
17:37You know, my top shell is really rather baked.
17:41I think because you made them smaller, you were in the risk of over baking them.
17:45I do like the flavor though.
17:47I think you had a good use of the acidity of the strawberry and the bitterness of the
17:50chocolate kind of helps balance out the macaroon.
17:52It's too crunchy.
17:53It is too crunchy and it's a little bit dry.
17:56You can see it.
17:57I think that they've just been in the oven too long, but the flavor is good.
18:00Yeah, the flavor is nice.
18:04Good job, honey bear.
18:06Inside is a lemon and thyme cream with a white chocolate ganache.
18:11I'm excited to try them because lemon and thyme sounds delicious.
18:15You do see some that are bigger than others.
18:18They're not all quite uniform.
18:20So you do have some filling that is spilling out and also your ganache does look split.
18:26Yes.
18:27There is a little bit of inconsistency with some colors.
18:30I think they look really good.
18:32I think your white chocolate looks like, can you see the way it's a little bit grainy?
18:36I liked the flavor a lot.
18:38I loved that thyme in there.
18:39It was a really nice flavor to get.
18:42And very innovative.
18:43Texturally wise, if you eat this, you'll enjoy it.
18:45Like it is really nice, but it's a little bit chewier than I would expect.
18:49We did it.
18:50Oh, we did it.
18:51One of those times where we're like, yeah, we're in a competition, they didn't explode.
18:55That is just a win for us.
18:58Next time we would not make a chocolate ganache out of white chocolate.
19:02I think the feeling that I would describe myself right now feeling is relieved.
19:07With capital letters, relief.
19:09Yes.
19:10That was definitely the low point for us, but we still held it together.
19:13They still said it was good flavors.
19:15It's the semifinals and we've worked so hard to be here.
19:18And I think we're not ready to go home.
19:20We have the same method.
19:21Yeah.
19:22Last bake of the semifinal.
19:23Three hours long.
19:24I have a little surprise for you.
19:27Y'all are good.
19:29Welcome back to the barn, guys.
19:39Now it's time for your ultimate festive baking challenge.
19:43But before we begin, I have a little surprise for you.
19:48Salman and Susan.
19:49Hi, Susan and Salman.
19:51Are you surprised to see us?
19:52Well, we are really surprised you made it this far into the competition.
19:56What?
19:57Come on.
19:58Just kidding.
19:59Sorry.
20:00We miss you.
20:01We love you.
20:02And I wish you all the best for the rest of the show.
20:05Good luck.
20:06Bye.
20:07Bye.
20:08That's pretty cool.
20:11Hi, girls.
20:12I know y'all are doing well.
20:14I couldn't be prouder for both of you.
20:16I just want to let you know I'm cheering for you and you'll do great.
20:21I love you and have a great day.
20:24Hi, Mommy.
20:25Hi, Rosanna.
20:26You guys are doing great.
20:28We love and we miss you so, so much.
20:30You're almost there.
20:31You got this.
20:32Oh, goodness gracious.
20:33Hey, Gaby, Ben, and Baby B.
20:35We want you to know that we are rooting for you and we are so excited to see the results.
20:40And you know you'll always be our family's top baker.
20:44We love you.
20:45We love you.
20:46I love you.
20:47Y'all are good.
20:52You guys are all truly, truly loved.
20:56Now, the theme for this week is the night before Christmas.
21:00So, judges, what festive treats would you like our teams to make for their ultimate festive baking challenge?
21:07We would like you to make a Christmas snow globe inspired by the night before Christmas.
21:13It must have two tiers and each tier must have two layers.
21:17And the decoration needs to be exquisite.
21:20We would like the flavors of this cake to be inspired by your favorite festive holiday beverage.
21:28The sugared dome on top will create the effect of a snow globe encapsulating your night before Christmas scene.
21:35That is so cool.
21:36Yeah.
21:37I love that.
21:38I cannot wait to see your Christmas Eve scenes.
21:41You have three hours for this challenge.
21:44And a place in the final is at stake here.
21:47So, good luck, everyone.
21:49And off you go.
21:54We got this to mama.
21:56All right.
21:57I got the mixer.
21:58There you go.
21:59The last bake of the semifinal.
22:02Three hours long.
22:07Our bacon is being inspired by a rainbow cookie espresso martini that we make during Christmas time.
22:12The sponge itself is just almond.
22:14And then the espresso flavor comes from the buttercream.
22:16And we're going to make a raspberry compote to go with it as well.
22:19All of our flavors have proven to be true time and time again.
22:23So, I'm not worried about the flavor combination.
22:29We are making a hot chocolate peppermint cake made with hot chocolate poured into it.
22:35With peppermint chocolate buttercream, the inspiration behind the cake is for Ben and I's big family party every year.
22:43Him and I sub in for Santa and Mrs. Claus.
22:47The moment where I knew that Gaby was the one was our Christmas party with my family where she dressed up as Mrs. Claus and I was Mr. Claus.
22:55And just the way that she committed to the role and that moment for me was like, that was everything.
23:01We actually are going to carve the cake into a chimney with a fireplace on it.
23:06And at the top we're going to have Santa going down the chimney.
23:11Yeah, this is a fun one for us.
23:13Hi ladies.
23:14Hi.
23:15What is your signature drink that is inspiring?
23:18Pink champagne.
23:19The flavor is a pink champagne cake.
23:23The little cookies are lemon crisp cookies that have a lemony royal icing.
23:29Gathering with family and cheersing to Christmas and the whole season that we've been working towards celebrating.
23:36Treat yourself.
23:37Absolutely.
23:42So tell us, what's the flavors in your Christmas snow globe?
23:46It's chai and espresso powder coming together in marbled cake layers for the base and the top tier.
23:52And the upper tier will have buttercream transfers.
23:54So you've gone for three layers in each tier.
23:58Yes.
23:59Okay.
24:00So you're making it harder for yourself.
24:01I know, we keep doing that.
24:02You guys always do seem to really just make things a little bit more difficult.
24:06So, you know, you sound like you've got a lot to be doing.
24:08We do.
24:09Good luck.
24:11I feel like when you go back home, you're going to bake so quickly.
24:13I'm going to bake quickly.
24:14Yeah.
24:15I'm going to think I'm on a timer for the rest of my baking life.
24:17Yeah.
24:18Your unsweetened cocoa powder.
24:20I'm starting with the batter, the champagne cake batter.
24:23Mmm.
24:24The espresso powder is very fancy.
24:26Chai.
24:27Also very nice.
24:28Keep going.
24:29Keep going fast.
24:30One more of those big scoops and you're good.
24:32All right.
24:33I'm almost done.
24:34And then we can put them in the oven.
24:35Good, good, good, good.
24:37We just want to make sure we've got this in, then out, and cooled as quickly as possible.
24:42Is that okay?
24:43He's going to bake fast.
24:44All right.
24:45Sponge is in the oven.
24:46So I'm working on our sugar cookie dough.
24:47It's delicious.
24:48It's got almond in it.
24:49These are definitely the sugar cookies that I love to lay out for Santa.
24:51So I figured these would be perfect to decorate as the stockings that are going to go on our
25:08chimney.
25:09This will be for the meringue that we're going to place around our ballet scene here.
25:16So I'm going to make some trees and pipe them onto these popsicle sticks so then we can
25:19quickly place them once they are done baking.
25:22I'm going to check on these cakes.
25:23Good.
25:24Good?
25:25Yeah.
25:29Our cakes are finished.
25:30They're cooling.
25:31We're melting down our isomalt at the moment to make our snow globes.
25:34Because it's such a crucial element of the cake, I just want it to be done with.
25:37So we could just top it on the cake right before we present it to the judges.
25:41Today's my first day ever working with isomalt.
25:43So we'll see how it goes.
25:45To create their domes, the teams can either use sugar caramel.
25:49I've chosen granulated sugar, corn syrup, and water.
25:53And I chose that because I have not worked with isomalt before.
25:57We'll see.
25:58No promises.
25:59Or the less temperamental substitute, isomalt.
26:02So isomalt, as I understand it, has better clarity than going with sugar.
26:06So I am going to try this with, uh, isomalt.
26:11The thing is, when you're using different sugars to make sugar work, they react at different times.
26:16So if they use something like isomalt, it takes a lot longer to actually cool down and set than normal kind of sugar caramel.
26:25Ooh, she's doing the water balloon method as well.
26:27All right.
26:28We have the same method.
26:30Yeah.
26:31I think a couple of the sugar domes look like they might be maybe not fully domed.
26:35Or, uh, a little bit small.
26:38Mm-hmm.
26:39I've also seen some domes that they went over it once, the sugar set, and then they're kind of going over it again.
26:45So you get like little ripples and it's not going to be as clear as the other sugar domes where it's just one kind of thinner layer of isomalt or sugar.
26:56And you can see really nicely inside.
26:58I would have liked to try the balloon because that looks like people got yours going at least.
27:03But, you know, we're out here trying to...
27:06I'ma let this bad boy cool to room temp before I'm allowed to touch her.
27:11Must be one of these or both of these.
27:15Okay.
27:16Just pop the balloon gently and let the water out.
27:19Yes, very gently to mama.
27:21She's never done it before.
27:26We all have to push ourselves today.
27:32Oh, I knew that was going to happen.
27:35I knew it.
27:36How are you looking, Susan?
27:39Oh!
27:40Shoot, shoot, shoot.
27:41Spin, spin, spin, spin.
27:42Uh-oh.
27:43The star fell off.
27:44It was on it.
27:45The whole thing shattered.
27:46It popped.
27:47The whole thing was cracked.
27:48The purple one did.
27:49I have the pink one on there.
27:50Okay, listen.
27:51I'm going to go do that.
27:52Yeah.
27:53I think mom's feeling the pressure only because she wants to make me proud, but I'm already proud of her, of how far we've come, you know?
28:07But at the same token, I'm trying to make her proud.
28:10So, it's a two-way street.
28:1345 minutes left!
28:19Is that weird?
28:24It can be saved.
28:26Actually, it looks kind of cool.
28:28Looks kind of cool.
28:30It's water broke.
28:32Just have to move on.
28:33I have one that I think will work for what we need.
28:37Sally, Amy, how are you feeling?
28:39Hello.
28:40Great.
28:41Feeling busy.
28:42Feeling busy?
28:43Yeah.
28:44Let's be honest.
28:45Right before Christmas, you're usually pretty busy.
28:46And we're still wrapping the presents.
28:47Yeah.
28:48What about your snow globe?
28:49Yeah, what's the scene?
28:50It's going to be a little marzipan red rug, a little tree, some presents decorated.
28:56Santa's already been by.
28:57Oh, nice.
28:58And if you'll notice, it's named Becky's Winter Wonderland.
29:02And I had a special needs sister.
29:03She couldn't hear and talk, but visual was very important to her.
29:08So, my mom, through the years, bought her snow globes with different scenes in it.
29:12She loved them.
29:13So, without snow globes, that makes me think of Becky.
29:16Becky's gone now, and each of us got a snow globe from Becky's collection.
29:21Well, we're going to keep that great Becky spirit alive.
29:24Okay.
29:25I hope so.
29:26Good luck, guys.
29:27Thank you so much.
29:28Thank you so much.
29:32It's snowstorm.
29:33It's snowing.
29:34It's like milking a cow.
29:35There you go.
29:36You can take the boy out of the farm, but you can't take the farm out of the boy.
29:39So, now we are getting our icing to color.
29:43We're going to next start on our crumb coat of our cake.
29:45And then I'm going to start icing our sugar cookies.
29:49Just starting to crumb coat our cake so that we can frost it and decorate it.
29:56Right now, I am making nice pretty candy cane colored layers for when Vaughn and Anna cut into the cake.
30:04They'll get an extra surprise.
30:05We want to be the star students of the day.
30:07Yeah.
30:08So, we're going for extra credit.
30:09We are.
30:10This is extra credit now.
30:11We just thought of this.
30:12So, gold.
30:13Gold, red, green.
30:14Gold, white, green, white.
30:17So, we are creating some of the characters from the nutcracker.
30:21And with buttercream, adding them onto the upper tier of our two-tier cake.
30:27That's pretty cool.
30:2915 minutes!
30:32We have more coffee buttercream, right?
30:34Yeah.
30:35Okay.
30:36How are you looking, Susan?
30:37I'm doing okay.
30:38Okay, are you comfortable?
30:39Yep, I'm about to put the other layer on top of this.
30:41We're just going to...
30:42Do you need help or you got it?
30:43I'm going to just do it because I know you're busy, so...
30:45Thank you so much.
30:46Oh!
30:47Shoot, shoot, shoot.
30:48I had a similar situation just happened.
30:50Just keep moving it for me.
30:51Yes.
30:52Perfect.
30:53A little faster than that.
30:56Are you okay that we haven't popped the balloon yet, honey?
30:59Yeah, can you do this?
31:00Yes.
31:01Alright.
31:02Really thin on the top.
31:04Shoot.
31:05I hope that one's alright because...
31:07It's fine.
31:08That's a good one.
31:09There's holes in the top.
31:10Just let it drain slow.
31:12I'm just going to...
31:13Careful.
31:14Okay, that's nice.
31:15You got it?
31:16Yeah, but...
31:17Alright, let's put it on top.
31:18That kind of works.
31:19Uh-oh, the star fell off.
31:21Here, let me put it back.
31:23Five minutes!
31:24Santa's pants.
31:27You better stay Santa.
31:29Perfect.
31:31Perfect.
31:32I feel like our Christmas tree needs a little shush.
31:35Two minutes!
31:36Can you spin it, please?
31:38You're doing that one again?
31:40Yeah.
31:41Just spin.
31:42Spin, spin, spin.
31:43Oh, another thing.
31:44That's good.
31:45Okay.
31:46One more.
31:47One minute!
31:48Yep, just help me with this.
31:50Could you pull some trees for me, please?
31:52Get those snow globes on your boards!
31:54One minute, they said.
31:56Okay, Susan, I'm just going to put the...
31:58Hold on.
31:59I'm putting her on.
32:00Yep, that's perfect.
32:01Come on, come on, come on.
32:02And then, our dome.
32:03Oh!
32:04The stocking just fell.
32:06What?
32:07I don't know.
32:08Is it okay?
32:10Cool, cool.
32:11Let's take her off.
32:13I'll cover it.
32:14Time!
32:15Okay.
32:16Susan and Solomon, we see you!
32:22Good job, the mama.
32:24It's fine.
32:25Okay.
32:32With their ultimate festive bake complete,
32:35there's one last judging before determining our finalists.
32:39Rosa and Rosanna, so today we present to you
32:42our Vigila di Natale, also the night of Christmas Eve.
32:47I think it looks really good.
32:50I think your colors are lovely.
32:51I can see through your snow globe.
32:52I feel that seeing so much of the silver boards...
32:55Okay.
32:56It kind of takes your eyes away from all the beautiful work
32:59that you've put in.
33:00Your piping is beautiful.
33:01Okay.
33:06That's delicious.
33:07Oh, thank you.
33:08Oh, my goodness.
33:09I love that.
33:11The raspberry cuts through.
33:13It all just works super, super well together.
33:15All of your flavors are elegant.
33:18Everything is kind of like high-fiving each other
33:20in the background as opposed to fighting for attention.
33:23That was delicious.
33:25Thank you guys so much.
33:27This is our waltz of the buttercream dancers,
33:30buttercream ballerinas.
33:31We have a chai and coffee cake flavoring.
33:36I definitely think there's flashes of brilliance.
33:39You can see that you have some really nice transfers here.
33:42Mm-hmm.
33:43I think your meringue lollipops look very nice,
33:46but the back is missing a few elements to it.
33:49Your sugar dome is difficult to see through,
33:52and then there's some icing missing.
33:55Mm-hmm.
33:56Oh, that's gorgeous.
33:57Mm-hmm.
33:58The cake itself has a really nice flavor.
34:03I'm getting a lot of those chai spices.
34:05Mm-hmm.
34:06I wish that the buttercream were a coffee buttercream.
34:09I think would have really bolstered that flavor.
34:11The pipe work on the side is really impressive.
34:14And the meringue.
34:15Mm-hmm.
34:16Crispy and crunchy.
34:17Very nice.
34:18Mm-hmm.
34:19The flavor is a pink champagne cake.
34:21Mm-hmm.
34:22The little cookies are lemon crisp cookies
34:24that have a lemony royal icing.
34:27The theme was Becky's Winter Wonderland.
34:31You can eat it.
34:32Yes.
34:33That's Mom's late sister.
34:35My late sister.
34:36She was special needs and snow globes.
34:38That was her theme.
34:39So we called it Becky's Winter Wonderland.
34:42Yes.
34:43This cake just makes you really happy to look at.
34:45I love it.
34:46Being a champagne cake and being Becky's cake
34:49is such a celebration of life.
34:51I am very impressed that you've used sugar
34:53for your snow globe because it shows a lot more skill.
34:57And I think it gives a beautiful, brilliant effect.
35:02Look at the little pooch.
35:04I just thought it was the same as the cake.
35:07Oh, it's gorgeous.
35:09I love the look of that.
35:11It's beautiful.
35:16I think it's great.
35:17Yeah.
35:18The flavor is delicate.
35:21I think it's a smart use of lemon and other flavors
35:25to really bolster that champagne effect as well.
35:28So really good job.
35:31It's great.
35:33I think it's still a little bit sweet.
35:34I just would have liked maybe an extra little flavor profile
35:37in there.
35:38OK.
35:39I think visually wise, it's stunning.
35:41And the love and the heartbeat of what Christmas represents
35:44100%.
35:46Remembering the people who matter to us.
35:48I have in my life had many people who have extra needs,
35:52who are so celebrated and so loved,
35:55and their stories have to be told because they're such a vital part
35:59for our society and what makes us better people.
36:02Amen.
36:03That's true.
36:06Amazing job, ladies.
36:10Good job.
36:13Last but not least, Gabriel and Ben.
36:16Christmas Eve is all about Santa Claus coming down the chimney.
36:20And our flavor has been incorporated for our favorite beverage
36:24is a hot cocoa cake and a peppermint buttercream.
36:29Like, wow.
36:30Yeah.
36:31It's so good.
36:32Your cookies look great.
36:34Such amazing flooding.
36:35Oh, thank you.
36:36That is so skillful.
36:38OK.
36:39Oh.
36:40Oh.
36:41Oh.
36:42Oh.
36:43Look how cute that is.
36:44Oh, my goodness.
36:45Oh, my goodness.
36:46Oh, that's fantastic, guys.
36:48Well, where I come from, we call this flexing.
36:52It's the same thing here.
36:57It's so good.
36:58It's so good.
36:59The sponge is really nice and moist without being dense.
37:03And the buttercream is really light.
37:05It really does taste like a mug of hot cocoa with peppermint in it.
37:09It's so good.
37:10I think the creativity in it was excellent.
37:12The only thing I will say is that your sugar dome was a little bit damaged,
37:16but we could see through it, so that was good.
37:19All in all, this has to be one of the best bakes that we've seen in the competition.
37:25Wow.
37:27Get down there, Santa.
37:28They deserve it.
37:29They need their presence.
37:31Amazing job, guys.
37:34And to hear that feedback at this point in the competition, that was worth $50,000.
37:39It was worth $100,000.
37:42My biggest goal was to actually get to this point.
37:45We gave it our best, and we're just happy to make it to this point.
37:48Next week's the final, and if we do get to go, I'd just be so incredibly proud of ourselves.
37:54It's incredibly surreal.
37:56It's a very surreal moment.
37:58Today was a really technical day.
38:08I feel like everyone rose to the occasion.
38:11Yes.
38:12Today really felt like a semifinal.
38:14They all really impressed me.
38:16I mean, to think of how far these teams have come from week one, I just can't believe it.
38:21Yeah.
38:22They are just inspirational.
38:24So do you have an idea of who you think might be going home?
38:27I think it's difficult because they've all improved so much.
38:32I think maybe there's a team that might have dropped the ball a little bit.
38:39Bakers, what a magical day it's been.
38:42You brought Christmas Eve to life with your skill, your imagination, and every bake has such a beautiful story.
38:51Judges, what did you think?
38:53It's really making me proud to see how far all of you have come in this competition.
39:00Amy and Sally, starting off the competition so strongly, there's a lot of mounting pressure.
39:05But the last couple of weeks, I have really seen that spark come back in both of you.
39:11And you're making Alabama proud.
39:14We hope to.
39:15Rosa and Rosanna, the first couple of weeks, you were just nailing it.
39:18And then you just had a dip.
39:20And I was so worried that you'd give up the fight.
39:24But resilient returners, you just take the knocks and you keep coming back.
39:29Well done.
39:30Thank you so much.
39:31Susan and Salman, you came in with tempered chocolate and it blew my mind.
39:36I consider you flavor alchemists.
39:39Sometimes the timing is the thing that gives me a little bit of heart palpitations.
39:46But the precision in executing flavor has always been there.
39:52Gabriel and Ben, you just scare us and then wow us back in week two.
39:58I was like 15 minutes to go.
40:00There's going to be no cookies.
40:02You should be very proud of your comeback kid status.
40:07Okay.
40:08It is the semi-finals.
40:10Only three pairs can move forward.
40:14So sadly, one pair will have to say goodbye.
40:20The pair that will be going home today
40:23is Susan and Salman.
40:30Please hang up your aprons and come and say goodbye.
40:34We are so sorry to see you go, but we really hope you continue to bake at home with love.
40:47What a whirlwind.
40:48Yeah.
40:49We had a good run.
40:50We are just still so in awe that we made it all this way.
40:53And how, what other feeling could you have besides gratitude?
40:58I'm just so proud that I really feel like we earned our spot in the finale.
41:03Our family will be proud of us.
41:05They'll be excited to see us go into the finals.
41:10This is the biggest challenge that we're going to face yet.
41:14The cakes are getting bigger.
41:15The judges are getting more strict about what they're looking for.
41:18And so, you know, this is far from over.
41:21We've got a lot of work to do next week.
41:22We've got a lot of work to do next week.
41:23We've got a lot of work to do next week.
41:25Bye-bye.
41:26Bye-bye.
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