Baked With Love- Holiday - Season 1 Episode 04- Sugar and Spice
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00:00I think this is one of the best things about the holidays.
00:10Snuggling up and watching a Christmas movie.
00:13Their skin is glowing and their teeth are so white.
00:16What's it about?
00:17Oh, this is my favorite part.
00:19She moves back to her hometown,
00:21bumps into an old flame from college.
00:23You think they don't like each other,
00:25but I feel that might change.
00:27Perfect.
00:29Welcome to Baked With Love.
00:37Last week on Baked With Love.
00:39This recipe didn't work.
00:41Sally and Amy's cupcakes fell flat.
00:43I think you've kind of dropped the ball with the flavor.
00:46Rosanna was feeling the pressure.
00:48A little stressful right now.
00:50It's split.
00:51Yes.
00:52Yeah.
00:53While Renee and Sade's trifle failed to wow the judges.
00:56It could definitely have looked more elegant.
00:59One duo came out on top.
01:01Susan and someone.
01:02Wow.
01:04And we said goodbye to another team.
01:06James and Karen.
01:08Oh my gosh, like to be now halfway through the competition is amazing.
01:16It's been a bumpy ride, so we feel pretty fortunate.
01:19Last week was a wild roller coaster ride.
01:23We weren't sure if we were even coming back.
01:26On the other side of this, there's four more challenges that stand between us and the prize.
01:30So it is becoming a little bit more high stakes.
01:32Welcome back to the barn.
01:34How are you feeling?
01:35Good.
01:36Good.
01:37You have made it halfway through the competition.
01:39You are one step closer to winning $50,000 and having your bake featured in a Hallmark movie.
01:49Shall we bring Anna and Vaughn in to tell you what's in store today?
01:53Yes.
01:54Okay.
01:55Anna and Vaughn.
01:56Hi.
01:57Hi.
01:58It might be chilly outside, guys, but things are about to heat up in the barn.
02:03The theme this week is sugar and spice.
02:09And of course, everything nice.
02:11So for today's holiday classic, we want you to make donuts.
02:18Specifically, baked donuts.
02:20Twelve of them.
02:21So we're looking for your donuts to look absolutely stunning.
02:27Almost like an ornament.
02:29We want two different types of decoration.
02:32And we will be judging you on the bake of your donuts, but also on your level and control of spice.
02:40You know we have a twist for you, right?
02:43As you can see, we have a Christmas tree here and lovely presents underneath it.
02:48I would like one person from each team to walk up, grab a gift, go back to your stations,
02:55open up the gift and tell us what you have inside.
02:59Ooh.
03:00We have cardamom.
03:01Ground star anise.
03:04Ground nutmeg.
03:07We have pink peppercorn.
03:10Ginger spice.
03:12My favorite spice girl.
03:14Really?
03:16Ground cloves.
03:17Yes.
03:18So each of you have a spice that you have to use as one of the flavors in your donuts.
03:25You have one hour and 30 minutes.
03:29Off you go.
03:31You already fail.
03:32Hey, I do that all the time.
03:41Let's see where the creative mind takes us today.
03:46Ooh.
03:47Bless you, baby.
03:48It's that peppercorn.
03:49All that pepper.
03:50Whoa.
03:51Spice pink peppercorn.
03:52So we're thinking of pairing it with things that can handle that essence.
03:56Or maybe something spicy.
03:58Yeah.
03:59They want us to try things.
04:00So.
04:01We're gonna try.
04:02We will try things.
04:03We've got cardamom.
04:05Normally it goes really well with apple, but we decided to go with blueberry.
04:09It's just kind of a play off of my family's favorite.
04:12They like my blueberry biscuits that I make.
04:14Maybe I wash them.
04:16I don't know.
04:17Have you ever made baked donuts before?
04:21This will be my first time to make a baked donut.
04:24Made fried donuts, but never baked.
04:27In regards to our inspiration, during like Thanksgiving, Christmas time, my grandmother,
04:31she makes an apple pie and she puts a crumble.
04:34However, her version of a crumble is Italian breadcrumb mixed with sugar.
04:39And it's not very good.
04:41But no one has the heart to tell her that that's not how you make a crumb.
04:45Yeah, it's not how you make a crumb.
04:47So for one of our donuts, we're using that as the inspiration.
04:50But it's all about the decoration, ladies.
04:52Remember, we're looking for finesse and elegance.
04:54Yes.
04:55You got it.
04:56For the finesse of it.
04:57Yes.
04:58Well, we have ground star anise, which personally we have not baked with.
05:04However.
05:05It's definitely not even in our kitchen.
05:06No.
05:07But it is definitely in my grandparents' kitchen.
05:09That's for sure.
05:10That's for sure.
05:11And it's a flavor that really reminds me of my Grammy and Poppy who passed away this
05:16past Christmas within one month of each other.
05:19They were truly each other's soulmate.
05:21So this is a really nostalgic flavor.
05:23I mean, literally just when we smelled it, it brought back so many special memories.
05:27The spice that we received is ground cloves.
05:31So I'm trying to get these flavors together so it has a little bit more of my grandmother's
05:37Christmas cake feel to it.
05:39My grandmother's Christmas cake is near and dear to my heart.
05:44You start smelling the spices.
05:46You start experiencing it.
05:48All of a sudden, all these memories flood back.
05:50I literally felt like my grandmother was with me.
05:53I'm there.
05:54Cool.
05:55I'm there.
05:56Fasa, I'm happy.
05:57Yay!
05:58I'm happy, that's it.
05:59So tell me, what flavor are you going in your donut and what flavor's going to go as
06:02your decorations?
06:03Ginger is the star of the donut show today.
06:06There's a little bit of cinnamon in there.
06:08We are still kind of brainstorming our toppings.
06:11We know we're going to do one that's not savory, but salty.
06:15Salty.
06:16Do you feel a lot of pressure now because you are associated with really upping your
06:21finesse game?
06:22Oh, yeah.
06:23Yes, ma'am.
06:24Yeah.
06:25We're feeling the pressure.
06:26It is.
06:27It's real.
06:28Well, we are expecting very beautiful donuts from you ladies.
06:30Okay, thank you.
06:31Hopefully the cinnamon will balance out and bring out the ginger flavor once the donuts
06:36are baking.
06:37We hope this is a challenge.
06:40We went to the local bazaar and got cayenne smoked paprika.
06:45Ooh, yeah.
06:46White pepper and the pink peppercorn.
06:49Oh, my.
06:50Okay.
06:51This will wake you up.
06:52I'm excited for this.
06:53This is the good day in the barn.
06:55All right, well, I'm going to leave you to it.
06:57Appreciate it.
06:58Bye, guys.
06:59Did you taste it?
07:00Yeah.
07:01I feel it at the end, but I feel like it might get lost in the donut.
07:04More.
07:05It's a smidge more.
07:06It's a smidge more.
07:07I think that it'll be interesting to see this one, especially how they implement the
07:13spice.
07:14Mmm.
07:15Because spice is a tricky thing to get right.
07:16Yes.
07:17You know?
07:18And you need confidence.
07:19You know?
07:20When you're not sure about something, you have to kind of go to the depths of your memory
07:23of when you've used spices before.
07:25I think it's good for them to use their baking instincts with this challenge.
07:30Check and see when something's done.
07:32Know when you've filled the donut pan up to the right amount.
07:35This is a recipe we've never used before, so we don't know what the lift is.
07:40You really just bake them, hope for the best.
07:44We're putting it in there for about 10 minutes at 355 Fahrenheit.
07:48And you're setting it time for how long?
07:5212 minutes?
07:53I wanted to ask you, what does it feel like to be in a competition with each other?
08:00You know, sometimes when we're baking family recipes or talking about them, it just takes
08:05you right back.
08:06How does that make you feel when you reminisce?
08:08Well, it feels good.
08:09Happy and sad.
08:10Yeah.
08:11We miss the ones that aren't here, but know that we can't be forever together here on
08:16Earth.
08:17Mm-hmm.
08:18It's important to make lots of memories while we're off here.
08:23Yeah.
08:24I am so lucky that I had two wonderful grandmothers, Granny and Mama, and a mother that encouraged
08:34me wanting to cook from a very early age.
08:37Yeah.
08:38She teaches me a lot.
08:39And Mom still teaches me a lot.
08:40I mean, I'll try.
08:41They have been in there a little over 12 minutes, and the recipe calls for 12 to 14.
08:55Cake's coming out.
08:56I set it for 12.
08:57Yeah.
08:58So they only cooked for eight.
09:00I know, but I think our temp was high.
09:02Okay.
09:03Well, that's not good.
09:05This one's cooking.
09:07Oh, oh, oh, oh.
09:08This one's cooking a little bit slower, so I'm going to add two more minutes.
09:12Oh, oh, oh, oh, oh.
09:13Gotcha, gotcha, gotcha, gotcha.
09:14I'll just toss it back in.
09:15It's the fruits.
09:16Halfway through!
09:19Halfway through!
09:21Perfect.
09:23They're a light brown.
09:24They're not too dark.
09:25I think these are done.
09:26Ooh, they look pretty.
09:29Look at that blueberry.
09:31Oh, those look great, Susan.
09:34Thank you, chef.
09:36Wow.
09:39Come on, baby, please, please.
09:41I like the top bake better than the bottom bake.
09:44First time for something.
09:48I think it's because we should have actually put one in each oven, so that may be a downfall
09:54for me on these.
09:55Trying to get the donuts out so they can cool and the other batch out so they can cool.
10:02I did see a lot of the teams out of the oven fairly early on.
10:06That's a good chance to test your donut.
10:09Okay.
10:10And that also means that we're going to be expecting some fabulous decorations because they have extra time, in my opinion, to do that today.
10:19We're trying to figure out the flavors.
10:21When you have an hour and a half and you have this much to do, sometimes it just has to come to you when you get to that step.
10:27Let's be real.
10:28For donuts, it's all about the toppings.
10:30At least that's how we feel.
10:31For one of our toppings, we're going to have, like, this savory pancetta crumble.
10:35Rosanne, did you put maple in here, too?
10:37No, I wanted to season it.
10:39Even, like, a little bit of rosemary.
10:40I know you're not a fan, since we can't add, like, an acid to it.
10:43Wait, rosemary in there?
10:44No.
10:45No?
10:46No, you're going overboard.
10:48Okay.
10:49She's constantly, like, Ma, let's try this, because she likes her unique tastes and unique flavors.
10:54And I'm, like, sure, bring it on, you know?
10:56And there's times that, like, oh, my goodness, that's so delicious.
10:59And then there's times I'm, like, uh, yes, Mommy's not liking this one.
11:03I really think it needs some herb.
11:06Fifteen minutes, guys!
11:09Fifteen minutes!
11:10Time is running out, so just going to go very, very fast to get this done.
11:17I think I might just do half a wing.
11:19Yeah.
11:20Because we don't want to overdo it on the decoration, either.
11:23Dang it.
11:24What, honey?
11:26These just don't look good.
11:27Well, we're going to garnish them.
11:30The glaze just has to dry.
11:32Okay.
11:33Stand on the backside here.
11:34I need you to fan.
11:35Just don't whack me in the head.
11:37Just adding a little razzle-dazzle with some piping here.
11:41Yeah, they're melting.
11:43I'm almost there.
11:44Okay.
11:47Oh, that's the wrong flavor.
11:48Oh, no.
11:49This tip is so fine.
11:51Get me another bag.
11:52Lower your tip.
11:54I'm just running out of time.
11:56Rosanna, gold leaves we could put on that, too.
11:59See?
12:00But with purpose.
12:01Right.
12:04One minute!
12:05Dang, not enough time.
12:08That's it on the rosemary, I think, Rosanna.
12:11Make it snow, baby.
12:12Gargi.
12:13That looks so good.
12:14Get something to scoop them with, please.
12:17Here.
12:20Those feel very German.
12:21Yep.
12:22Feel very fun.
12:23Yep.
12:24They're not ornate, but we hope they're very flavorful.
12:27Some of them sticking some of it's not, it's not.
12:30This is a test of my dexterity right now, and I am shaking like a leaf.
12:34Time's up!
12:35Good job.
12:36Oh, okay.
12:37You see, theirs blew up a lot.
12:39Ours didn't do that.
12:40Right.
12:41Look how high theirs is.
12:42Oh, this one's making me nervous.
12:43But we did it.
12:44It's the kind of cookie that gets you in trouble.
12:45Overall, I'm a little bit disappointed.
12:46I am in awe of you.
12:47I'm gonna do the little icicle.
12:48My donut, that's not fully cooked.
12:49Six batches of donuts are ready to be tasted.
13:06We browned pancetta with oats, rosemary in there as well.
13:11And then we had made orange nutmeg.
13:14They are stunning.
13:18I'm excited to dive into these.
13:20So we're going in for the pancetta one.
13:23The saltiness of the pancetta is delicious.
13:25I think it's caramelized really nice.
13:27As I'm speaking to you now, I can taste the rosemary.
13:30That's really good flavor.
13:31Thank you so much.
13:33To be able to use that, it shows a lot of technique.
13:37And it's gorgeous.
13:40Your orange donut.
13:41I want to continue eating.
13:43I want to continue eating.
13:44Great job.
13:45These are stunning.
13:46Thank you, guys.
13:47Yeah, really good.
13:48Well done.
13:49Well done, guys.
13:51Amazing ladies.
13:52We made a blueberry donut.
13:53So we have a chai tea glaze.
13:54It also has a little bit of maple syrup in there.
13:57I'm not sure they have as much detail or interesting bits
14:01to make them look like an ornament.
14:03I kind of wish I saw just a little bit more of that
14:07Renee and Sade glam that we usually get.
14:10Let's see how it tastes.
14:11Smells lovely.
14:12Mmm.
14:13Now, the blueberries weren't giving me as much of a tart burst
14:18as I wanted in order to kind of balance out that sweetness.
14:22But I am really getting that spice.
14:24And the texture is really, really good.
14:28I think the donut is delicious.
14:30I can undeniably get cardamom off this.
14:33But really, with the brief, I think you could have done more with the decoration.
14:37So we glazed it with an amaretto glaze.
14:42We topped these with the sliced almonds and cacao nibs.
14:46This one we've topped with a dark chocolate ganache and cherries.
14:50I think that these are very eye-catching to me, but are lacking a little bit of that finesse.
14:58Let's taste.
14:59I'm not really getting the star anise.
15:05Mmm.
15:06Oh.
15:07I get it just a tiny, tiny bit.
15:13I'm not getting any spice again.
15:15Texturally, I think these donuts are spot on.
15:18But I don't know if it necessarily really hammers home that brief.
15:22Okay.
15:23The exterior is a vanilla and almond glaze.
15:29Here, there's lots of fruits and floral and coconut.
15:33Here, we have these cute little German-style candies.
15:36The ones with the sanding sugar and the sparkle would have just looked so much cleaner without the gummies.
15:43Your donuts, which has dried fruit and floral on it, for me, there's an initial warning sign that they are smaller.
15:49My donut, that's not fully cooked.
15:54So I see that I can kind of pinch it.
15:57It's not crumbling, which breaks my heart, but it also makes sense why they're smaller.
16:01Right.
16:02And I think there's a real elegance and length of flavor, but obviously your donut is not fully cooked.
16:07Okay.
16:08I kind of like the balance of spices.
16:12Well, thank you, guys.
16:13Thanks.
16:14So this is a ginger brown butter glaze with a ginger brown butter buttercream.
16:23And this is a lemony ginger glaze with a lemony ginger buttercream.
16:29I was expecting a little bit more from this team.
16:35It's missing the real kind of Christmas sparkle.
16:38I can get the ginger.
16:43Your donut is a little bit tough.
16:44It's a little bit dry.
16:46Okay.
16:47The brown butter is really nice, though, in that glaze.
16:50I'm excited to try the lemon.
16:57The lemon is very low.
16:58There's very little acidity in there.
17:00I really feel, on this challenge, you guys have struggled.
17:04We have a orange vanilla donut.
17:09It's kind of a tangy orange glaze.
17:12And this one is spiced dark chocolate.
17:15Visually, I am not getting ornament.
17:19I'm not getting much decoration.
17:25Pink peppercorns sit forward, which is excellent.
17:28Oh, good.
17:29So that's really quite fun to taste.
17:31And I would love that kind of complemented and reinforced on the bottom.
17:35I love the heat on the back end.
17:37You know, to me, it's not overpowering.
17:39And I think that, honestly, as this competition goes on,
17:42I'm looking to applaud creativity and risks a little bit more.
17:46But these are looking a little on the sloppy side to me.
17:52Well, well done, guys, for getting through that challenge.
17:57Judges, what do you think of their donuts?
18:01Overall, I'm a little bit disappointed.
18:03I think that this is the point in the competition that we do have to be a little bit more critical.
18:09We really struggled to find a lot of decoration in these bakes today.
18:14Well, I'm going to try and lighten the mood with a joke.
18:17How about, do not give up?
18:21If we would have spent more time on the decorations, maybe it would have gone better, but we didn't.
18:30And we have a saying about that.
18:31It's bits and buts for candy and nuts every day would be Christmas.
18:38And today was not Christmas.
18:39No, it was not.
18:43The team that really nailed the brief was Rosa and Rosanna.
18:53Another example of mother may not always know best,
18:56because she has said don't put Rosemary because it's not her personal preference.
19:01Good job.
19:02I think we made a good combination together.
19:04This is not the right texture.
19:06We're a little soft.
19:07That's not good.
19:08I want to make my mom proud with these cookies.
19:11Oops, sorry.
19:12I'm sorry.
19:20Welcome back.
19:21Now it's time for the ultimate festive bakes.
19:25Judges, what do you have in store for the teams?
19:29We would like you to make a gingerbread centerpiece,
19:32and it needs to be inspired by a very special place in your heart.
19:37We also want it to light up.
19:40Just like the place that's special to you lights up your hearts, I'm sure.
19:46We would also like some cookies to accompany the gingerbread centerpiece.
19:52I truly find gingerbread houses challenging.
19:56It has become a tradition in my household,
19:59so now we just kind of buy them already made.
20:03Can we do that?
20:05You're not allowed to do that.
20:06No, no.
20:07However, I'm really excited to see you guys excel at that,
20:11because I know I did not.
20:13All right.
20:14Well, you have two hours and 45 minutes to complete this challenge.
20:19Off you go.
20:24Two hours and 45 minutes is longer than we've had,
20:27but not a huge amount of time for a lot of detail.
20:31Yeah, I don't like this paddle.
20:33That's a no-no.
20:34We've made it several times,
20:36so hopefully all will go well today as it did when we practiced.
20:41Gaby, come here.
20:42Yes.
20:43This is not the right texture.
20:45Oh, okay.
20:46It needs to be more crumbly?
20:48No, it's not.
20:49It's too crumbly.
20:50Let's restart it and do less flour.
20:54Okay.
20:55All right.
20:56We're from Chicago and our roots are in Memphis,
20:59and so what we're going to be doing is representing our grandmother's house
21:03and the Memphis Bridge.
21:05So we're going to incorporate a pistachio white chocolate chip cookie
21:09into, like, some of the landscape.
21:11You always cross the bridge when you're driving in to my grandmother's house.
21:15My husband and my son, the first time I took them,
21:17we crossed the bridge and it was kind of like a full circle moment.
21:23You okay?
21:25Oh, no.
21:26How did they get all the way over here?
21:28Clean up on aisle three, please.
21:31What do you think?
21:32It's definitely clumpier.
21:34Okay.
21:35I mean, that feels good to me.
21:37I think that feels great.
21:38It's definitely better.
21:39Okay, good.
21:40Our gingerbread cookie is actually not a traditional gingerbread.
21:43I was going to say, it looks a little darker.
21:45What's going on there?
21:46So it is inspired by the Italian gingerbread called massicoli cookies,
21:50and it has a traditional gingerbread base,
21:52but it also has rum, orange blossom water, orange zest, and cocoa powder.
21:57Oh, my goodness.
21:58It's a little bit more softer than a gingerbread.
22:00Ooh, that smells delicious.
22:02I grew up and lived on the farm my entire life.
22:05Okay.
22:06And we are doing a farmhouse and pinoli cookie as the cobblestone pathway.
22:12In Italian, pinoli are pine nuts.
22:15Growing up on the farm, the men were out working.
22:18So the women, we would cook and prepare meals for when the men came back.
22:23Also, we were always in the kitchen cooking together.
22:25In a way, that started my, you know, love for cooking because we were always surrounded
22:30by my grandmothers and my mother there.
22:33True.
22:34And she always adored being in the kitchen.
22:37Hi, guys.
22:38Hi.
22:39Hi.
22:40You made it this far.
22:41How do you feel?
22:42Honored to have made it this far.
22:44Yeah.
22:45Around this time, you can get a little lethargic, a little tired.
22:47Yeah.
22:48Yeah.
22:49Or you can be like, oh, I made it this far.
22:50Let's go.
22:51Red light dance party.
22:52Bum, bum, bum, bum, bum, bum, bum, bum, bum, bum, bum, bum, bum.
22:54Oh, I love it.
22:55Okay.
22:56It works.
22:57Yes, exactly.
22:58It works.
22:59It gives you the energy.
23:00Love it.
23:01So what is your centerpiece?
23:05Our centerpiece is a nativity scene.
23:08Oh.
23:09So we're making a gingerbread structure with gingerbread cookies and sugar
23:14cookies.
23:15That little one right there.
23:17Right there.
23:18That baby one.
23:19That I leave out year-round in my kitchen.
23:21Always makes me think about Christmas, and it inspired this bake.
23:25Yeah, and I always leave one out in my house year-round.
23:27The more we're together, I'm kind of starting to worry.
23:30We're a little too much alike.
23:32As well as a show-stopping centerpiece, the judges want the teams to make their signature
23:38cookie.
23:39I'm making my grandma's famous chocolate chip cookies.
23:43She's been written about in the paper, describing her as Cookie Lil, because she gives her chocolate
23:48chip cookies away.
23:50She's amazing.
23:51I love her so much.
23:53Wish I could feed you a little dough.
23:55The best part?
23:57We got married in December of 2022.
24:00So what we're recreating here is from the welcome party from the night before our wedding.
24:05We're going to use my Aunt Susan's tea cake recipe to make a Christmas tree.
24:10Coincidentally, the downtown Christmas parade was happening that night right outside.
24:15People are toasting inside, hugging, meeting each other for the first time.
24:18And it was just a really, really great Christmas memory and one for us, too.
24:21Oh, I love that.
24:22Yeah.
24:23Hi, ladies.
24:24Hi.
24:25So is there anything that you have learned about each other?
24:28I think I've always known that my sister was really creative when it came to the kitchen,
24:31but I don't really think I've ever stopped to kind of appreciate it.
24:34Yeah.
24:35She's got such a creative mind.
24:37Oh.
24:38I'm going to cry.
24:39Sorry.
24:40Oh, dear.
24:41Y'all ain't going to make me cry today.
24:45I'm so proud of her for just jumping in and doing this with me.
24:50I know it's been hard for her to be away from her son for this long, and it's just,
24:54I don't want this to be a waste for her to come here and not try my best.
24:59Well, you should be very proud of yourself.
25:03Steven and I went to Antarctica for the holiday.
25:09We had lots of little baby penguins running around.
25:13They were so cute.
25:15It's a whole series of glacier mountains made of gingerbread and sugar cookies with little penguins on top of them.
25:24The icebergs are actually Steven's mother's sugar cookie recipe that nobody else in the family has other than us.
25:32She wouldn't give it to me except for this show.
25:35I want to make my mom proud with these cookies.
25:38I think they're good.
25:42I hope so.
25:44In heaven.
25:45They are in.
25:46That's great.
25:47One section down.
25:48So Ben is definitely, I would say, the more advanced baker between the two of us.
25:54But he is so humble that I feel like I'm always his hype girl.
25:57I'm his encourager to be like, yes, let's do this.
25:59You're my hype girl for sure.
26:00So I'm working on the centerpiece and we are making a mini replica of the Eiffel Tower.
26:06What?
26:07Yeah.
26:08We also have chai buttercream cookies.
26:11And then we have a rose water white chocolate bark as well.
26:15And this is special to us because before our wedding, we actually went to Paris.
26:20And when we were on the Seine, there was a man playing an accordion and he played the song Le'Veon Rose.
26:26And so we were just dancing on this bridge on the Seine and it was just super, super romantic.
26:30So we ended up making that our wedding dance, Le'Veon Rose.
26:34My goodness.
26:35This sounds incredible, but you both look more relaxed than me.
26:39Oh, thank you.
26:40Well, we had a couple moments in the beginning where we were stressed, but now I feel like we're feeling good.
26:45You're getting your rhythm.
26:46We've got the gingerbread baked now, so.
26:47Keep the momentum going.
26:49I cannot wait to see this.
26:50Thank you so much, Anna.
26:52With the gingerbread baked and cooled, it should be time for our bakers to start building.
26:57Oh, we're a little soft.
26:59That's not good.
27:00We're really soft.
27:02If it collapses, then we have nothing.
27:12Well, no, we're really soft here too.
27:15The cookie was soft, so it cracked.
27:19Oh, no.
27:2230 minutes left?
27:23Yes.
27:25I just don't think it's going to harden.
27:27You just don't want your structure to fall.
27:29Shoot.
27:37That's not us.
27:38No.
27:39Where is it?
27:40We're good.
27:41You're halfway through.
27:42Halfway through.
27:44You just don't want your structure to fall, so I'm going to make sure that I have it lined
27:51up correctly.
27:52We're going to have to start assembling this.
27:53Okay.
27:54I need to get the other side iced.
27:55Okay.
27:56The snow is starting to fall.
27:57I should stick it in the oven a little bit longer too?
28:01At least we found out now and not at the 9 o'clock hour, you know?
28:05I know, but we've got to start assembling.
28:08It's soft.
28:09It might have had to stay in the oven just a little bit longer to crisp it more of a structural
28:12cookie instead of just a eating cookie.
28:15I don't know how much you want me to coat this.
28:18I'm trying to get wood-like strokes in there.
28:20What are you going to stick the centerpiece together with?
28:23Yeah, the actual structure we're using white chocolate.
28:25Okay.
28:26It colludes together pretty solidly.
28:28It's really about the edges as long as they're flat and they meet each other.
28:31This is so precise and beautiful.
28:33Oops, sorry.
28:34I'm sorry.
28:35Didn't break, did it?
28:36Thank God.
28:37I fell down.
28:39Anybody catch that?
28:41Joke.
28:42I fell down.
28:44So we are now piping our royal meringue icing onto this.
28:48We have tried and true tested this exact icing and it worked as a great icing glue.
28:56I absolutely think Gabriel and Ben look like they were born to make this gingerbread piece.
29:03They were working together like a brilliant team.
29:05I mean theirs will probably be the highest structure given it's the Eiffel Tower, you know?
29:10I'm a little bit worried about Rene and Shadow.
29:12Oh really?
29:13Well they're choosing to use white chocolate as the kind of edible glue.
29:17Oh no.
29:18And white chocolate isn't as stable or strong as dark chocolate.
29:22Also there's a lot of up in action happening in here so it's pretty warm.
29:26The biggest thing I'm worried about is that the cookies are not cooked completely.
29:30Yeah.
29:31So they are soft and they're not strong enough to hold a structure.
29:33Okay.
29:34Move.
29:35Excuse me.
29:36Yeah.
29:37These guys are good.
29:38Yeah.
29:39Cuz Manny made those.
29:41Mama made those.
29:43We're gonna just continue decorating everything so we'll have all our elements decorated and
29:47then hopefully closer to time we can put it together and we'll be good to go.
29:51Just gotta get these walls done.
29:54Oh gosh please.
29:57Thirty minutes!
29:58Thirty minutes left?
29:59Yes.
30:00Thirty minutes Susan?
30:01We just gotta start gluing.
30:03Shoot.
30:04KVI just messed it up.
30:06Oh no.
30:07Okay.
30:08Dang.
30:09Is your glue dirty enough?
30:11Because we're not gonna have enough time.
30:12I think should we just make a creative concept and just put it flat?
30:17What?
30:18It's gonna crumble.
30:19So instead of it crumbling.
30:20It's not gonna crumble.
30:22I think it is.
30:23No it's not.
30:24I was worried about the rosemary.
30:25I was worried about the pie dough.
30:27No but I don't think we should.
30:29We gotta try it.
30:33Good job.
30:34Alright I've got our star just so it can be dry.
30:37Just decorate the front.
30:38I know.
30:41I'm actually gonna need that in a minute.
30:43There's sheeting everywhere.
30:44Let me see how many I need.
30:45I had to starve.
30:49It's not what I wanted.
30:53We have something on the boards at least.
30:57We have the chocolate ready so we're gonna try and put it together.
31:00I'd try to keep it as thick as I possibly could.
31:03Think I should go back on the other side?
31:04Yeah.
31:05Yeah.
31:07We're gonna do a different concept.
31:09A shame.
31:11A 2D version.
31:13We gotta work with what we got.
31:15We'll give them something standing.
31:17It's something.
31:18That's standing.
31:22It looks so good.
31:23Can you start getting the trees on the board?
31:25Yeah.
31:26Awesome.
31:27Can I go?
31:28Because I need to put the tree in there.
31:29Okay.
31:30Please, yes.
31:31The gang's all here.
31:32We've got the main characters.
31:33Um, if you'll give me the string of lights as well.
31:38Uh-huh.
31:39I'll go ahead and get them in place.
31:41Ice, ice baby.
31:46Okay.
31:48We need that to seal.
31:49Just like that.
31:50Come on, guys!
31:51Five minutes left!
31:53We can't fit this in the fridge, can we?
31:55I just don't think it's gonna harden without something cold.
31:59We wanted to include a Santa in the front, but Santa was really busy.
32:03He was really busy.
32:05Is it sliding?
32:06No.
32:07No, it's not.
32:08Oh, wow.
32:09They've dug the Eiffel Tower.
32:12It's so pretty.
32:13See if you can lift up the Memphis Bridge.
32:15It's a little more sticky.
32:19Is there anything I can do?
32:20I am just putting the frost on the ice.
32:24Cobblestone pathway.
32:25Where are the pinolis?
32:28Okay.
32:30Can you see the light?
32:31Yes.
32:32I can see the light.
32:35It's a little bit cooler.
32:39Watch out.
32:40Watch out.
32:41I can't believe this happened.
32:46It's how the cookie crumbled, I guess, right?
32:49I'm in awe of you.
32:51One minute, guys!
32:53One minute!
32:54I'm gonna do the little icicles, okay?
32:55Okay.
32:56Thank you so much.
32:58Well, stay.
32:59It keeps dropping that way.
33:00Let me, here.
33:01The white of this is pulling it.
33:02The white, all right.
33:05It's every minute.
33:07It's not enough if you put rosemary on it or not.
33:12We pray that it sticks together.
33:14Time's up!
33:16Step away from your gingerbread.
33:20Okay.
33:21Please don't fall, please don't fall, please don't fall.
33:23I can't watch.
33:24Don't fall, don't fall, don't fall.
33:25Gabriel and Ben, you're first.
33:26Please tell the judges about your gingerbread.
33:27So, we present to you the city of delights.
33:28This was inspired by a really romantic moment that we had in Paris on the Seine River by the Eiffel Tower.
33:46We wanted to bring that to life because it's a place that is absolutely very special to us.
33:51Good job.
33:52I mean, like, this is, like, c'est très bien fait.
33:59I think your gingerbread centerpiece is fantastic.
34:02I think it looks secure and stable.
34:05Cutting into it, seeing the lights, I'm sure at night it would glow gorgeously.
34:13There's a really nice spice element to that.
34:16It has a nice finish of ginger at the end.
34:24I really love the cookies.
34:25I am just astonished at how you pulled this off in just a little over two and a half hours.
34:36Our gingerbread house is our, sorry, our grandmother's house.
34:43And, um, our goal is just to kind of represent, you know, as best we could, what her home looked like.
34:49But for us it represented love.
34:51So, uh, it looks like there might have been a few little tricky moments when you were making the house.
34:56There's quite a lot of white chocolate on there.
34:58It's just kind of breaking my heart a little bit that it didn't go all to plan for you guys.
35:03Um, so you can see that some of your cookies weren't actually cooled down before you iced them.
35:09There we go.
35:13It's a good structural gingerbread.
35:15Really good, like, punchy, spicy flavor.
35:21Great chew.
35:22I think the flavor of your biscuits are really good.
35:24But quite a few things went wrong with your house.
35:29Our structure was influenced by the farm, which is where I grew up.
35:33All of our fun, family memories, Christmases, family gatherings, everybody came to the farm.
35:39Oh, don't.
35:40Oh.
35:41Don't, you did good.
35:42You did fine.
35:43That's it.
35:44You did fine.
35:45Yes.
35:47You were so confident all the elements were done.
35:5040 minutes left.
35:51And then we went to go put up the structure.
35:53It turned out our cookie was just a bit soft.
35:55Oh, it's heartbreaking, isn't it?
35:56I know.
35:57I know.
35:58We can see so much detail.
35:59The chocolate gingerbread cookie.
36:06I think it could have been a little bit sweeter.
36:08Just a tiny bit.
36:14It's the kind of cookie that gets you in trouble.
36:16Uh-huh.
36:18You get out of bed in the middle of the night to go downstairs and eat these.
36:23Just the front of the barn.
36:26Yeah.
36:27Did us dirty.
36:29We got married on December 3rd.
36:31And on December 2nd was the night when all of our loved ones came together for the first time.
36:37And they congregated in this building, in this space in my hometown.
36:41And it's so special to me.
36:43And it was so special to see all the people who poured so much love into us, pouring into the room for us.
36:51You can see the lights in there kind of all, what do you say, higgledy-piggledy.
36:57Higgledy-piggledy.
36:58Higgledy-piggledy.
36:59Higgledy-piggledy.
37:00I love the detail in the roof.
37:08I think it's quite nice.
37:09You know, I love the molasses-y flavor.
37:11So, yeah, it's good.
37:16It's got really interesting flavor, quite crumbly texture.
37:18Yeah.
37:19All in all, I would say you showed a lot of skill with the size of your cookies.
37:23It's definitely missing, like, finishing finesse.
37:28Our story represents an old story about 2,000 years old that most people have heard.
37:33Your centerpiece would not be out of place on a dinner table on Christmas Day.
37:41My only thing is the lighting.
37:42That's also maybe a little higgledy-piggledy.
37:44Yeah.
37:45Yeah, that is.
37:46I quite like the chew on that.
37:53Good.
37:54I think it needs a little bit of salt.
37:55Mm.
37:56And I think it's a bit heavy on the molasses.
37:59Mm-hmm.
38:00Your Christmas trees look so lovely.
38:03The sugar cookie's good.
38:08You both do simple classics so well.
38:13Yeah.
38:14Sometimes I'm waiting to be wowed.
38:18Okay.
38:19We traveled to Antarctica for the holidays.
38:24Wow.
38:25We spent Christmas with the penguins, hundreds of them running around our feet.
38:30So that was our inspiration with the structure.
38:33I think it looks amazing.
38:34I think it looks so cool.
38:36And the use of the lights is my favorite, most intentional use of the lights.
38:42I think I see Jack Dawson under this one.
38:45I think it's probably too heavy on the spice for me.
38:52Okay.
38:53I think that the gingerbread is a little crumbly.
38:55I think it's a little dry.
38:56The little iceberg cookies that the penguins are on is my mother's sugar cookie recipe.
39:01Your sugar cookie has a similar texture to a kind of cake or a sponge.
39:07So I think it might have needed just maybe a little bit longer to cook.
39:10But I really love the story behind it.
39:15I think we're just going to have to be kind of daring.
39:17What we think is a lot of flavor is clearly not enough.
39:21So we've got to really spice it up.
39:24And they said, I can't taste the ginger.
39:26I thought, oh gosh.
39:27Half a cup?
39:28I think next time.
39:29I don't know.
39:30Well, I'd say it's been quite a day.
39:40We take out the front of the barn and it's bending.
39:42I'm like, no.
39:43For us, we were literally holding our roof with one minute left.
39:46Yes.
39:47And we just had to let it go and hope.
39:49I don't know how, but for some reason it stayed.
39:51This week has been an emotional rollercoaster for me.
39:54I don't know about for you, Mom.
39:55I've been cool, calm, and collected the whole time.
39:58You've got amazing bakers you're going up against.
40:00So, I don't know.
40:01It could go any way.
40:03You know, I have to say, I'm slightly confused.
40:11Rosa and Rosanna did amazing, but wait.
40:14They're in the bottom.
40:16What happened today?
40:18The fact that you can be in the top and then suddenly be in the bottom
40:21is, I think, a good sign that it's a healthy race.
40:24I do feel like Ben and Gaby, their Eiffel Tower was genius.
40:29It was fantastic.
40:30Beautiful.
40:31Do you have a clear idea of who's going home today?
40:34Renee and Sade kind of come to mind.
40:36Unfortunately, that gingerbread house just really didn't go to plan for them today.
40:40I'd be a bit worried about Marco and Steven.
40:43Really?
40:44Well, I think they struggled with a couple of their bakes.
40:46I feel like that's a common theme for them as well.
40:49Their bakes are always either too eggy, dry.
40:54Amy and Sally, I think that their donuts were just not there today.
40:59Their gingerbread was gorgeous, but I'm just kind of over the vanilla with the vanilla frosting.
41:08You have a big decision to make.
41:10Do you want to make the decision?
41:11No!
41:12You are not putting that on me!
41:17What a sweet and spicy day we've all had.
41:21Well, I'll start with the sweet.
41:23Anna, who do you think were the strongest bakers today?
41:27So the team that we really felt excelled in today's challenges were Gabriel and Ben.
41:41Oh, we're so excited!
41:44Honestly, we were not expecting this, so like my heart about dropped in my chest when they said our names.
41:49That was awesome.
41:50I like had tears in my eyes.
41:52I was so excited.
41:53Yeah.
41:54Sadly, one team will be leaving us today.
41:59And that team is...
42:07Renee and Sade.
42:09Will you please hang up your aprons in the barn?
42:14We're sad to see you go, but please don't stop baking with love.
42:26Honestly, I'm only heartbroken because I did want my grandmother's house to look a lot better.
42:30But our intention for this competition was really to have these challenges be a love story to our family.
42:37And I hope we did them justice.
42:41We know we have some very tight competition in this.
42:45And we're going to bring our A game.
42:47Yeah.
42:48Everybody's so good.
42:50Everybody's so good.
42:55Yeah, our glasses are rose colored right now after that, which is pretty fitting.
42:58So yeah, I honestly, this is like just the best feeling.
43:28Hey.
43:31Yes.
43:32Hey.
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