Baked With Love- Holiday - Season 1 Episode 05- Santa's Workshop
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00:00What a gift I have for you.
00:08Another slice of Baked with Love.
00:16Last week on Baked with Love.
00:19Oh, oh, oh.
00:20This one's cooking a little bit slower.
00:22That's not good.
00:23After some donut disasters.
00:25My donut, that's not fully cooked.
00:28Only one team impressed.
00:30Rosa and Rosanna.
00:31And alongside magnificent monuments.
00:34C'est très bien fait.
00:35Some centerpieces were far from perfect.
00:38We pray that it sticks together.
00:41As we waved goodbye to another team.
00:43Renée and Sade.
00:50Hello.
00:52Hi.
00:53The competition is intense.
00:55So when we won Best Bakers last week,
00:58we were over the moon with excitement.
01:00We definitely feel like we need to step it up this week
01:02if we're going to be able to try to get in that top spot again.
01:05Come on in.
01:07We have all been at the top and we have all been at the bottom.
01:11So at the moment, it's still anybody's game.
01:12I love your strawberry dress.
01:15Thank you so much.
01:16Last week for us was a hurdle.
01:18This week we're going to come back up.
01:19Yeah.
01:20So it's a wild roller coaster ride.
01:23The pressure is on.
01:24Welcome back to the barn.
01:27How are you feeling?
01:28Good.
01:28Good.
01:29It's got to feel amazing that you've made it this far.
01:33You can almost taste that prize money, right?
01:36Yes.
01:37It's $50,000.
01:40And let's not forget,
01:42the winning team's bake will also appear
01:44in a Hallmark Christmas movie.
01:46How cool is that?
01:47Woo.
01:48However, in order to win this competition,
01:51you have to impress our judges,
01:54Anna and Vaughn.
01:55Hi.
02:00You look like Santa Claus' legal advisor.
02:03Yes, absolutely.
02:05I'm repping Santa Claus today, so.
02:08He's in for charges of breaking and entering.
02:11Okay.
02:13This week's theme is Santa's Workshop.
02:16Are you ready to make some edible gifts?
02:20What do you want the teams to make
02:22in their holiday classic bake?
02:2312 identical shoe pastry gifts.
02:28Who doesn't know what shoe pastry is in here?
02:31It's okay if you don't.
02:33Okay.
02:34Shoe pastry is what you use to make eclairs,
02:38cream puffs, profiteroles,
02:40and they can be any shape or size.
02:44And we would like them crispy,
02:46evenly cooked golden brown,
02:48and hollow in the center.
02:50And that's because you're going to show us
02:52your piping skills.
02:53But what's really important
02:54is that there is one person
02:57who is inspiring this gift.
02:59So, no pressure.
02:59No, no pressure.
03:01You have one hour and 30 minutes.
03:05Off you go.
03:06Choba, we'll probably do the two-inch.
03:11I'm going to start getting our ingredients for this.
03:15Growing up with four siblings,
03:16I'm pretty competitive.
03:18So, if we win that prize money,
03:20we're really focused on that growing family
03:22that we have.
03:23Just being able to give baby the life
03:25that we both really want baby to have
03:27is definitely getting us really excited.
03:30Let's see what we've got
03:31in the market today, folks.
03:33Guys, what is a pastry supposed to look like?
03:37What happens is that as it cooks,
03:39there's, like, moisture in it
03:40that wants to escape,
03:41so it pushes the choux pastry up in the air.
03:44So, you need to see a rise.
03:45A rise.
03:46You know, there's only five teams left,
03:48and I think that this is a really good test
03:50of their baking prowess.
03:51And it really all comes down
03:53to the structure of the dough.
03:55I'm going to combine the milk,
03:57the water, the sugar, the salt, and the butter.
03:58This is our first time doing choux pastry,
04:01but we really do enjoy a technical challenge.
04:04It is brand spanking new to me,
04:06but it's going to be fun.
04:09We've done choux just a couple hundred, literally.
04:12But sometimes I feel like
04:13when people know you've made something,
04:15they have a greater expectation,
04:16so it almost makes the challenge
04:17actually a bit harder.
04:21Simone.
04:21Susan, how are you getting on?
04:23I think we're doing okay.
04:25It's our first time making choux pastry.
04:27Who is this gift for?
04:29He's insisting that it's for me.
04:31It's for her.
04:32It's for her.
04:33They don't bake enough for her.
04:34Has that influenced the flavor?
04:36Absolutely.
04:37When I think of gifting Susan a dessert,
04:40I'm thinking something fresh and fruity.
04:43I haven't done a whole lot of baking,
04:45I'll be honest here.
04:46You know, I'm not going to compete against her,
04:48so I took a backseat on the dessert game.
04:51But what I bring with it
04:53is the enthusiasm, the design.
04:55We're probably going to do
04:56some kind of strawberry filling inside
04:58and maybe like a marbled strawberry
05:00whipped cream situation
05:01to go around the interior filling.
05:05These shoe gifts are for
05:06two of our favorite ladies.
05:08Sally's mother-in-law
05:09and my granddaughter,
05:13Sally's goddaughter.
05:14They're such an important part of our family.
05:17They are.
05:17Strong ladies.
05:18Still magnolias.
05:20They both love raspberries.
05:22And we haven't made anything chocolate yet,
05:24so we're thinking chocolate and raspberry.
05:26We're working on flavor.
05:28That's our focus.
05:29We are struggling
05:30with pleasing the judges with flavors.
05:33Amy and Sally,
05:34flavor and texture
05:36really just weren't there
05:38for us in this bake today.
05:40It might need a touch more sugar.
05:44Gabrielle and Ben.
05:45Hello.
05:46How's it going?
05:47Good, how are you?
05:47Good.
05:48This is our very first shoe pastry.
05:50I know.
05:50I saw you guys raise your hand
05:52when I asked,
05:54what are you most nervous about?
05:56Making sure we're achieving
05:57that nice crispy texture
05:59like you want.
06:00What are your flavors?
06:02Who's the gift for?
06:03We are going to dedicate
06:04this bake to my mom.
06:06She has been absolutely
06:08our rock in there for us
06:09so much during my pregnancy
06:10and just in our lives in general.
06:12Yeah, she's the best.
06:12And her very favorite treat at Christmas
06:15is a peppermint hot chocolate.
06:17Oh.
06:17So we're going to incorporate
06:19those flavors in.
06:20So I hope it's just like
06:21a hug in a mug, you know?
06:22Yes.
06:23Oh, a hug in a mug.
06:24I love that.
06:26Today is my nine month
06:27anniversary since I got married.
06:30inspired by my husband.
06:36Jeez, I don't miss him
06:38that much yet.
06:40Oh, goodness.
06:42It is an Italian-American mix
06:44because my husband is American
06:46and I'm Italian.
06:48So his favorite during Christmas time
06:51is to make like a strawberry shortcake.
06:52So we're going to do
06:53a strawberry inspired
06:54Italian pastry cream.
06:56But we're going to put
06:57the Italian essence in it
06:59by infusing the basil to it.
07:00We have a saying in Italian,
07:02it's il dolce di farinante,
07:04meaning the sweetness
07:05of doing nothing.
07:06It's just like a very
07:07laid back approach
07:08to making a meal
07:09and just utilizing
07:10whatever's at your fingertips.
07:12And it's the sweetness
07:13of simplicity.
07:14You don't need much in life
07:15to make life sweet.
07:18I just need to focus
07:18on this right now, mommy,
07:19because I got to get it in.
07:20I'm sorry.
07:21We are going to shoot
07:22the flour into our pot.
07:24It's good, it's good.
07:25It's good.
07:26Okay, you start.
07:27Okay.
07:27I don't know
07:28what it's supposed to look like,
07:29but it looks good.
07:30The big part of this challenge
07:31is getting this dough
07:32just right.
07:33Getting there.
07:36We are doing a little gift
07:37for Stephen's mother, Marilyn.
07:40They live on a farm.
07:42Lots of berries,
07:44so we're inspired by that.
07:46And we will complement that
07:48with white chocolate
07:49and almonds and pistachios.
07:53Now that we're retired,
07:55semi-retired,
07:56we have a little bit more time
07:57to do things
07:58that we really want to do.
07:59And the baking
08:00is something
08:01that is really
08:02kind of fun for us.
08:04Stephen has become
08:05an amazing student.
08:06Then we add the eggs.
08:08Okay, just bring the eggs
08:09over one at a time.
08:10Just put them there.
08:11Yeah, pretty new for me.
08:13We have no idea
08:15how many we're going to put in.
08:16Well, it needs to be
08:17smooth and glossy,
08:18and the batter needs
08:19to stream off the ribbons.
08:20I don't think
08:21I'm going to need
08:21that last egg.
08:22Oh, this is feeling right.
08:24Is it?
08:25Yeah.
08:29I would say
08:29that's smooth and glossy,
08:30wouldn't you?
08:31It's like chunks.
08:32I saw theirs,
08:33and it was like doughy,
08:34you know?
08:36I think it needs
08:37part of the other egg.
08:39It's a little bit more egg.
08:43Marco and Stephen, right?
08:44Their mix looked
08:45a little bit wet.
08:46If you've too much egg in it,
08:47it's going to develop
08:48a slightly cake-like texture,
08:51and then it will taste eggy.
08:52I feel like the dough looks nice.
08:56I'm about to load it
08:57into a piping bag.
08:59It can be tricky,
09:00especially if you haven't
09:00made it before.
09:02If you don't have
09:03as much of a visual guide,
09:04they just have a recipe
09:05to work off of.
09:07What do I need, 12?
09:0912.
09:10Just practice.
09:11Just study.
09:1610.
09:17I'm such a fan of hearts.
09:22I'm such a girly girl.
09:24I heart everything.
09:26I have made shew pastry
09:27once before,
09:28but it was a long time ago.
09:31I'm going to do
09:31another one here,
09:32because that one's ugly.
09:34Beauty's in the eye
09:34of the beholder.
09:35I think he's rather nice.
09:36That's why she married me.
09:42Pastry shouldn't just leak
09:43out of the piping bag.
09:45You should have to
09:45kind of pipe it,
09:46like push it out.
09:47Okay.
09:48And that's what's
09:48happening with there.
09:49It's not as stiff.
09:50I think it's too warm.
09:54Got to cool it down
09:55a little bit.
09:56It's still too warm
09:57to use
09:58and pipe correctly.
09:59I need to scrape
10:00all of that
10:01back into the bowl.
10:02I need to re-pipe
10:02all of it.
10:05All right.
10:06Quickly.
10:07Just fold it
10:07in half.
10:09We'll re-pipe
10:10all of that.
10:16So these should
10:17go in the oven
10:18for 20 to 30 minutes.
10:19You are halfway
10:20through.
10:22Put it in the oven, Mom.
10:24Okay.
10:25Go.
10:25Put it in the oven.
10:27Set our timer
10:28for 15 minutes.
10:31Marco and Steven,
10:33they just seem
10:34a little bit rattled.
10:35It is a tricky challenge.
10:36Coming your way,
10:37just staring right
10:37where you're at.
10:38Don't move.
10:39It is important
10:39that they get
10:40the choux pastry right,
10:41but we are judging
10:42also flavor.
10:44He's working
10:45on a strawberry filling.
10:46I'm ripping off
10:47my recipe for a chocolate
10:49cake with strawberry filling.
10:51And instead of,
10:52of course,
10:52doing a chocolate cake,
10:53we are now
10:54just using the filling
10:55from it.
10:57Okay.
10:58Amy and Sally.
10:59How are you?
10:59Good, good.
11:01Now, what are
11:01the oranges for?
11:03Making kind of a jelly
11:05because that's my thing
11:06at home.
11:07I'm the jelly lady
11:08in the family.
11:09I make homemade jelly.
11:10I use fresh raspberries,
11:12sugar,
11:14orange juice,
11:15and orange zest.
11:16What shape
11:17are they going to be?
11:18Heart-shaped.
11:19Since they're heart-shaped
11:20and they're raspberry,
11:22just make sure
11:23that they don't look
11:23too Valentine's Day.
11:25Okay.
11:25Okay.
11:26Good luck, y'all.
11:27For me,
11:28baking is a way
11:29that I can share something
11:31that I love to do
11:32with others.
11:33We share with each other,
11:34with friends,
11:36with family.
11:37One of the old
11:38Southern traditions,
11:38we do things like that.
11:45Almost ready to go
11:47into the oven
11:48at this point.
11:50Yep.
11:52Shut the door.
11:54That's done.
11:56Got a hustle, Mommy.
11:57You really got a hustle.
11:57Oh, no.
11:58I'm so sorry.
11:59You're going so fast.
12:00You're doing amazing.
12:02Oh, she's dancing.
12:03She did the choo-choo.
12:04This is the dark chocolate ganache.
12:12So we want every bite
12:13of the puff
12:13to have that delicious
12:15whipped cream
12:16and chocolate ganache
12:18and a nice peppermint glaze.
12:22Rosa and Rosanna.
12:24Oh, they're looking nice
12:26and puffed up.
12:27Good job.
12:28Appreciate it.
12:29My only piece of advice,
12:31I see the strawberry
12:33and the basil.
12:34It's going to give
12:35a little bit of summertime.
12:36So what is that holiday
12:38glam element
12:39that we could have
12:40to maybe give it
12:41a little bit more spark?
12:42Okay.
12:47Gabi, they're puffing up nice.
12:48No, they're puffing great.
12:50The most important thing
12:51is that they don't take it
12:52out of the oven too soon.
12:54We're just waiting
12:54for stuff to bake, you know?
12:55And since we haven't baked it before,
12:57we're just watching it
12:57like a hawk.
12:58What'll happen is that
12:59they will just fall in
13:00on themselves.
13:00I hope they rise some more.
13:02I hope they rise some more.
13:04Paster coming out.
13:10Because what happens
13:11is that they look baked
13:12and they feel even crispy,
13:14but yes, the steam
13:15hasn't fully cooked out
13:16and cooked the shape.
13:17The flatness is a sign.
13:21We did a little different size,
13:23especially because
13:23we were thinking, you know,
13:25if we didn't like
13:25the size of one or the other.
13:26I'm a little more nervous
13:27to slice them in half
13:28and have them be so thin.
13:30Let's give them like...
13:31Two more minutes
13:32to be safe.
13:33Yeah, I just don't want
13:34them to fall,
13:34but maybe watch them.
13:35We don't want them
13:36to get burnt.
13:37I mean, they say brown.
13:40It's got to be hollow inside.
13:42Yeah, they came out beautiful.
13:46Bring them out?
13:47Yeah, let's do it.
13:49That's fine.
13:49We're doing a pastry cream
13:51and raspberry jam.
13:55Five minutes!
13:57All right, Susan,
13:57focus five minutes.
13:59We are filling it
14:00with mascarpone cheese,
14:02a blueberry little compote spread.
14:05Got to hustle, Mommy.
14:05You really got to hustle.
14:06I am.
14:10To make it look Christmassy,
14:12some pistachio.
14:13Yeah, something green.
14:14We're finishing
14:17with a nice nut
14:18on the top.
14:20We got to go fast.
14:22We made a natural sprinkle
14:23to make it festive.
14:24It's dehydrated strawberries,
14:25a little bit of lemon zest,
14:27and basil.
14:29Get the chocolate ready
14:30so you can do your drizzling.
14:32One minute left!
14:33That's very festive.
14:35Go, go, go, go, go, go, go, go, go, go, go.
14:37You've got plenty of time.
14:37There's a minute.
14:38Everyone's done.
14:39Start placing it.
14:40Ooh.
14:41Ready to go?
14:42Yep.
14:43Is there any other one?
14:44It needs finesse,
14:45the finesse, the finesse.
14:47Wish I had some more
14:48strawberry to put on now.
14:50Spritz the mint.
14:51Time's up!
14:53Yes!
14:55Holy cow.
14:57We did it.
14:58Good job.
14:59Wait.
15:00Two, four, six, eight, ten.
15:03Mmm.
15:08Rosa and Rosanna,
15:09please tell the judges
15:10about your shoe pastry.
15:12Our shoe pastry
15:12is an homage
15:13to my husband.
15:15We infused the Italian pastry cream
15:17with basil and strawberries
15:19and then to garnish,
15:20made our own sprinkle
15:21to make it festive.
15:23So pretty.
15:24Very gift-worthy.
15:25Very gift-worthy, yes.
15:26I wouldn't mind
15:27a box of them for Christmas.
15:28There's a really lovely flavor
15:30of basil and strawberry off that.
15:32It's really nice.
15:33Your shoe pastry,
15:34I feel like it has a good structure.
15:36Overall, I think they look really good
15:38and job well done.
15:39Yes, so much.
15:43Our gift is for Stephen's mother,
15:45Marilyn.
15:46I love the berries on the farm.
15:48So what we did was Stephen made
15:50mascarpone, infused it
15:52with raspberries and strawberry.
15:55Blueberry compote
15:56is on the inside.
15:57I like the colors
15:58that are in it.
15:59I think that it is
16:01very Christmassy.
16:02I think your filling
16:03is very tasty,
16:04and we're very happy
16:05to see the piping,
16:06but really,
16:07you've fallen short
16:08on your shoe pastry.
16:09I think it was too wet.
16:10It's got like a more
16:11cake-like texture.
16:13Right, right.
16:13Thank you, guys.
16:15Thanks.
16:18Ours is for one of the
16:20most wonderful gifts
16:21in our lives,
16:22and that's my mom.
16:23So this is our
16:25creamy peppermint
16:26hot cocoa pastry.
16:28It has a dark chocolate ganache
16:30whipped cream
16:31with a peppermint drizzle.
16:33I think they're really cute.
16:34I do see
16:36some size variance.
16:38There's a bit of piping
16:39that we can see also,
16:41which is good,
16:42but it hasn't showed
16:43a huge finesse.
16:45The filling is nice.
16:47I do wish I had
16:48a little bit more chocolate.
16:49It needed maybe
16:50another 10 minutes
16:51in the oven.
16:52It's just undercooked.
16:53Okay.
16:56I have gifted these
16:58to Susan
16:59because she has been awesome.
17:01We went with
17:02a marbled mascarpone
17:04with strawberry
17:05and roasted strawberries
17:07and drizzled
17:08with white chocolate.
17:11They're not super uniform,
17:13and they're not
17:14super decorated.
17:15But the structure
17:16looks nice
17:17because you can see
17:18the lines
17:19from the star tip
17:20on the piping bag.
17:22And we obviously
17:22have 10 instead of 12,
17:24which was the brief.
17:27Flavor is lovely.
17:28Oh, good.
17:29Yeah, it's really good.
17:31Yeah, I like
17:31the crispiness
17:31of the pastry,
17:33and I think there's
17:33a nice balance
17:34of sweet and acidity,
17:35but they could have
17:36a little bit more
17:36pizzazz.
17:37Pizzazz.
17:38We just ran out of time.
17:39Thank you, guys.
17:40We made a heart-shaped
17:43shoe pastry.
17:44It's a gift to
17:46my goddaughter,
17:47Allie,
17:48and my mother-in-law,
17:49Nisi,
17:50because they love raspberries.
17:52We did raspberry chocolate,
17:54did a little pistachio sprinkle
17:57on top and some ganache.
17:58I think they look
17:59a little rustic,
18:00but they do look
18:01quite uniform.
18:02Okay.
18:03I think the flavor
18:04is quite nice.
18:05I love the acidity
18:06of the raspberry.
18:07The chocolate flavor
18:08was really nice and rich.
18:10It was polar opposite
18:12of the vanilla.
18:13But if something went wrong
18:14with the bake
18:14of the shoe pastry,
18:16it will always kind of
18:17lift up and dome.
18:19It would never be
18:19flat like that.
18:21Well, we got our flavors.
18:23We did our flavors.
18:24We got flavor.
18:27So I have to ask you,
18:28judges,
18:29which team excelled
18:31in this challenge?
18:31So the team
18:34that we felt
18:35really captured
18:36what we were looking for
18:37was Rosa and Rosanna.
18:40We really felt
18:41that they looked
18:42like a beautiful,
18:43festive gift.
18:45And which teams struggled?
18:48All the other teams
18:49struggled with
18:50the pastry aspect of this,
18:53but every single team
18:55really brought it
18:56in terms of flavor today.
18:58All right.
18:58Well, fantastic job, guys.
19:00Please head to the den.
19:01And come back
19:03for the ultimate
19:04festive bake challenge.
19:07The judges were
19:08very impressed.
19:09So I'm very proud of us.
19:10And it's given us,
19:11you know, the confidence
19:12to go into the next challenge.
19:14Good job.
19:14Good job.
19:15We did it.
19:16We got to hustle.
19:17Salt is here, right?
19:18And it's sealed,
19:18but you used it.
19:19Yes, Chef.
19:19Come around.
19:20It ripped really bad
19:21right there.
19:22So hard to work with.
19:23Welcome back to the barn.
19:33Now it's time
19:35for your ultimate
19:35festive bake.
19:37So what we want you
19:38to do today
19:39is make a cake
19:41that is inspired
19:42by your favorite
19:43childhood Christmas gift.
19:45It must have
19:46a surprise inside.
19:47We would also like
19:48for you to cover
19:49the cake in fondant
19:50to achieve that look
19:52of what
19:53your favorite gift was.
19:55What was your
19:56favorite childhood gift?
19:57Oof.
19:59Mine was a toy
20:01when I was quite young,
20:02which was like
20:03an animal that you adopt.
20:05And I called him
20:05Biff Bronco Watchicus.
20:07Oh.
20:08My big sister
20:10helped me name him.
20:12Mine was probably
20:13my Scary Spice doll.
20:19What was yours?
20:20I've always wanted
20:21to be a mom.
20:22My favorite gift
20:24was this doll
20:25that looked like
20:26a real baby.
20:28But yeah,
20:29that was mine.
20:30Well, I can't wait
20:31to see what you come up with.
20:32You have three hours
20:34for this challenge.
20:35Ready?
20:37Off you go.
20:40All right, the mama.
20:41This is the real thing.
20:43This is the real thing.
20:49Three hours,
20:50you know,
20:50it might sound like a lot.
20:51It is, in fact,
20:52not a lot.
20:55We're just still
20:56getting into it.
20:57Mom's zesting some lemons.
20:59I'm the zester.
21:00And we're just
21:01working on our batter,
21:03getting it going.
21:05Steven and Marco.
21:06Hey, how are you?
21:08What is your surprise cake?
21:09Tell me about it.
21:10So when I was a kid,
21:11I received a music box.
21:13And the music box
21:14actually had a little clown
21:16on the top of it.
21:16And you would crank,
21:17and after a while,
21:18he would start doing
21:19this crazy little dance.
21:20Sponge is vanilla
21:21and peppermint flavored
21:23with crushed candy cans.
21:24The center is chocolate
21:26and also has peppermints
21:28as well.
21:28With a little clown
21:29on top of it.
21:30Good luck, guys.
21:31I'm really excited
21:32to see this.
21:34Thanks.
21:38Favorite childhood Christmas
21:40gift for me
21:41was a toy oven
21:42that you make little cakes in
21:44and they bake over
21:44a light bulb.
21:46I thought it was just
21:47the greatest thing
21:47in the whole wide world.
21:48And I'm still baking cakes.
21:51Many decades later,
21:52we're calling this
21:53a lemonade cake.
21:54And it's going to be
21:55a lemon flavored cake
21:56and a strawberry lemonade
21:57frosting.
21:58Using fresh lemon juice
22:00and strawberry jam.
22:02What was your favorite
22:03gift from Sally, Amy?
22:06My grandchildren.
22:08Best gift I've ever had.
22:10It's priceless, right?
22:11Gifts come and go
22:12and they go out of style
22:13and all that.
22:14Yes, yes.
22:15Great kids do not.
22:16Okay.
22:16How do you like it
22:18this way?
22:19Yep.
22:19I still remember
22:20when I was three or four
22:21going down on Christmas morning
22:23and my parents had gotten me
22:25one of those really lovely
22:26pitch and play sets.
22:27I look like a big boss
22:28when I'm standing
22:29in front of this.
22:30He's seeing the photo
22:31and he knows
22:31what I'm talking about.
22:33What we have is
22:35a really fun sprinkle cake
22:36with a chocolate ganache
22:38between our cake layers.
22:41We're putting a mini cake
22:42within our larger cake
22:44so when the judges
22:45slice through it,
22:46a little baby cake
22:47will be revealed.
22:53Susan.
22:54Hmm?
22:55I'm so sorry.
22:56What'd you do?
22:57I think I used a tablespoon
22:58for the baking powder.
23:00In this?
23:01Yes.
23:02Should I dump it all out?
23:04Yep.
23:05Yeah.
23:06Okay.
23:06I'm so sorry.
23:07I'm going to restart this batch.
23:10Three teaspoons.
23:11At least you realized it
23:12so it doesn't taste like metallic.
23:14I thank God.
23:15So it's good you messed it up
23:17and realized.
23:18I'm so sorry.
23:20One.
23:21Hi, ladies.
23:26Hello.
23:26So what was your favorite childhood toy?
23:28So my dad had a Christmas train
23:30that I just always loved to play with.
23:31Okay.
23:32And it's just the whole
23:32underlying meaning
23:33of the spirit of Christmas
23:35and that the most...
23:36Oh, Rosanna, I'm sorry.
23:40I feel like...
23:41She loves the train.
23:43Oh, you sound like my son.
23:45He is obsessed with trains.
23:47Loves Christmas trains.
23:49I hope you can sense
23:50all this emotion inside my cake.
23:52That's the secret ingredient
23:53of all this love going in here.
23:54Oh, my goodness.
23:55We're doing a chocolate hazelnut sponge.
23:58We are outlining our layers
24:00with the chocolate hazelnut buttercream
24:02and filling our layers
24:04with the chocolate hazelnut whipped cream.
24:06We wanted to incorporate childhood flavors.
24:11Hi.
24:12Gabrielle, Ben.
24:13Hi.
24:14So what is your surprise cake going to be?
24:16Grew up on a little farm
24:17and so one year for Christmas,
24:19my parents were like,
24:20hey, we think we saw Santa in the barn.
24:22When we got in there,
24:22there was a pony,
24:24a literal pony in the barn.
24:26Sugarfoot was awesome.
24:28We're taking your advice
24:29and we're trying to get out
24:30of our comfort zone
24:30a little with flavors.
24:31We are making an orange cardamom cake
24:35and a delicious vanilla cardamom buttercream
24:40to go along with it.
24:41Cardamom is one of my favorite flavors
24:43in the whole world
24:43and I think the zest of orange is magical.
24:46The biggest concern here,
24:47like always,
24:48it's timing,
24:49so we got to hustle.
24:54Could you measure out the sprinkles?
24:56Got it.
24:57So do a blend.
24:58The way I see it is like,
25:00I'm here to win it.
25:02But Susan,
25:03she's the talent, right?
25:05And so I'm the sous chef.
25:06I know my place.
25:07A lot of yes, chef.
25:09A lot of marching orders are followed.
25:11Yeah.
25:12But it works.
25:13And you put salt in both of these, right?
25:15You put salt in them?
25:18You did include salt.
25:20Yes, chef.
25:21Salt is here, right?
25:22And it's sealed,
25:23but you used it.
25:24Yes, chef.
25:24Okay.
25:25What do you need?
25:25I'm pretty sure, chef.
25:27Yes, I did, chef.
25:31Should we put one more,
25:32just half a teaspoon more?
25:34We'll try the batter before we bake it.
25:36Make sure it's not too, like, sugary sweet.
25:38We want to get these in the oven
25:39as soon as possible
25:40because we've got a lot of cake
25:42that needs to cool.
25:46All right, let's do it.
25:46Beautiful.
25:48Timer's on.
25:48You've had one hour.
26:00We need to make sure
26:01we have enough time to decorate this.
26:03It looks like you guys
26:03have a lot of cake going on.
26:05Leave enough time for...
26:07The stacking.
26:08Yes, stacking, chilling, decoration.
26:11Yes.
26:11That's our plan.
26:11All right.
26:12Bye, guys.
26:12Good luck.
26:13That's okay.
26:14Just close them.
26:15Yeah.
26:15Bye.
26:16Bye.
26:17Thank God.
26:18If it doesn't work,
26:20come after me.
26:20There's a method to this madness.
26:22We're pretty pressed for time.
26:23Hold it, clean it, squish it.
26:24Hold it, clean it, squish it.
26:25It's so cute.
26:26I want to cry.
26:39Amy, Sally, how's it going?
26:41Good.
26:41Do you feel confident
26:42about the structure
26:44and the shape and the icing?
26:45I'm not as experienced
26:47with fondant as mixing cakes
26:49and frosting with buttercream.
26:51Do you have a fun surprise inside?
26:53It was actually mom's idea.
26:54Oh.
26:55So if it doesn't work,
26:56come after me.
26:58So our surprise element
26:59inside the cake
27:00is hazelnuts
27:01that we are roasting.
27:02And then we are going
27:03to cover them in chocolate
27:05to make them resemble coal.
27:08We're going to make
27:09Sugarfoot the pony
27:10out of fondant.
27:11Are we going to get a pony
27:12for our baby someday?
27:14You know, we just might.
27:16I'm forming the surprise.
27:18You're doing great, mom.
27:20I love the way
27:20that light bulb looks.
27:23The little clown,
27:24we're casting his head
27:25out of chocolates.
27:27His base is a ice cream cone.
27:30He's the cutest little guy.
27:31This one's done.
27:34Clean.
27:35Clean.
27:36Awesome.
27:37Oh, yeah, they could go more.
27:39You're halfway.
27:41Christmas.
27:43We're halfway through,
27:44so we're just trying
27:45to get everything done.
27:52Promise you there's
27:53a method to this madness.
27:55Last one.
27:56Oh, yeah.
27:57They're good.
27:58This is a chocolate
28:01filled with peppermint.
28:04You're killing it.
28:05It smells really good.
28:06You are doing it, Bubba.
28:08I am worried
28:10about the structure
28:11with all of them
28:12because surprise cakes,
28:13when they have, like,
28:14a sculpted element
28:15covered in fondant,
28:17the sponge has to hold up
28:18to the weight
28:19of all that stacking.
28:20Yeah.
28:21We are lifting out
28:22the center of our cake
28:23to make our surprise
28:26within our cake.
28:27Ooh, these smell good.
28:29Wow.
28:30So when the judges
28:31cut into the front side,
28:33all the gumballs
28:33will come rolling out
28:34onto the floor.
28:35It's fabulous.
28:42We're making the hole.
28:44I have this biscuit cutter.
28:46What are they doing?
28:46I don't know.
28:47Ben has been trying
28:48to do something
28:49in the center of the cake
28:50with a ton's.
28:51I guess we should have
28:52cut this as we went.
28:53This is going to get interesting.
28:54Okay.
28:54I'm going to figure out
28:59how to get it out.
29:00The surprise is
29:01that we left it inside.
29:07Mommy, it looks crooked,
29:09but it's really,
29:09it's okay.
29:10No, it needs a support.
29:12Right here, it needs it.
29:13You've got to listen.
29:15Right there.
29:16There we go.
29:18The light bulb
29:19put a little star on here.
29:23I'm in love with her.
29:25She's gorgeous.
29:28Shakerfoot is such a queen.
29:38No horsing around.
29:39No horsing around.
29:4030 minutes left.
29:44Okay.
29:44We need to just go fast,
29:47fast, fast.
29:48Hope it cools enough time.
29:50I am a little bit worried
29:53about Susan and Saman.
29:56We only have about
29:5630 minutes left,
29:57and I think they're still
29:58filling and stacking
29:59their cake.
30:08Fondant's really tricky
30:09because you really want
30:11to roll it thin enough
30:12so that it can cover
30:14and stretch,
30:15but not too thick
30:16that it cracks.
30:17Here, help me lift.
30:18Okay.
30:19Yeah, here we go.
30:21Oh, it rips really bad
30:22right there.
30:23So hard to work with.
30:25Off it's come around.
30:26Come around on my right.
30:27You have a telltale sign
30:29when you get stressed
30:30that it's like,
30:32it's this tone
30:33in your voice.
30:35Put it up and over the top.
30:37Yeah, and it stretches
30:38downwards.
30:38Okay.
30:39I'm sorry.
30:39I knew you were
30:44going to say that.
30:45Don't you be real cautious.
30:47You're going to touch
30:48right there.
30:51Covering a cake in fondant
30:52is not like an easy task
30:53for someone like me.
30:55Oh, that looks great.
30:56Oppa.
31:00The thickness of the icing
31:02really matters.
31:03I don't want a doorstep
31:04of icing hiding
31:05the sins underneath.
31:08We're pretty pressed
31:09for time right now.
31:10Look at this.
31:11It's a cupcake now.
31:12Our pride and joy.
31:14Okay.
31:14Okay.
31:15She's dropping in the cake.
31:17One.
31:20Help me position it, please.
31:22I want to cover my hands.
31:23Okay.
31:25We just need to get it on it.
31:26Beautiful.
31:27Okay, so now...
31:28Don't touch it.
31:28Your fingers have chocolate
31:29on them.
31:30Oh, no.
31:30You're cruising.
31:35You're going so fast.
31:36You're doing amazing.
31:37Are you kidding me?
31:38In the kitchen,
31:39you know, under pressure,
31:40when we're making a bake
31:41and things are going wrong
31:42and I'm getting stressed
31:43or worked up,
31:44I know that she's going
31:45to be there to be
31:46that voice of reason
31:47and calm me down
31:47and saying vice versa.
31:49You're doing great, Boba.
31:50Rosa and Rosanna
31:51have probably the most
31:53amount done.
31:54It's all about the details.
31:56I see some fondant work
31:59here that I'm a little bit
32:00skeptical of,
32:01but we'll see how
32:02it turns out.
32:03I really want
32:03the precision there
32:05in the fondant covering.
32:07Susan, just rip it.
32:08Just rip it.
32:09Okay.
32:09Just smooth it.
32:10Hold it.
32:10Smooth it.
32:11Smooth it.
32:11Oh, God.
32:12Here, you do it.
32:14Five minutes!
32:15You have five minutes left!
32:19Can we just try
32:20to brush this stuff off?
32:21I was thinking the cakes
32:26could be kind of
32:27higgity-piggity.
32:28Okay.
32:29Hold this up.
32:30Hold this up.
32:30Hold this up.
32:31Pull it up.
32:31Pull it up.
32:31Pull it up.
32:32Pull it up.
32:32I got to get this away
32:33so it doesn't get chocolate
32:34on every side.
32:35Oh, no.
32:36I'm so sorry.
32:37I just...
32:37This chocolate is...
32:39Okay, now push this in.
32:40Press this in.
32:41Press this in.
32:41Clean up.
32:45You're killing it, honey.
32:46You're doing so good.
32:48As soon as it touches
32:49your fingers,
32:50it's going to disintegrate.
32:51Push it in.
32:51Spread, spread,
32:52and then corners.
32:53Tight corners.
32:54Trees are here.
32:56There you go.
32:57This is snow falling.
32:59And I always spray
33:00a little glitter.
33:01Hold it, clean it,
33:02squish it.
33:03Okay.
33:03Hold it, clean it,
33:04squish it.
33:04Hold it, clean it,
33:05squish it.
33:05It's a bit of a lumpy roof,
33:06but you know what?
33:07I feel like it's lovely.
33:09I'm sorry.
33:11Okay, we're good.
33:12Time's up!
33:13Time's up.
33:14I'm glitched.
33:14It works.
33:16Thank you!
33:17Good job, Mom.
33:18Did you do that?
33:19I should have cut that
33:20straighter.
33:20Oh, well.
33:21Here, I'm just
33:21going to hold this up.
33:23I hope it doesn't fall off.
33:25I hope not.
33:26Yeesh.
33:35Amy and Sally,
33:36you're up.
33:38Our surprise cake
33:40is inspired by one
33:41of my favorite Christmas
33:42gifts I ever received,
33:43and that was a toy oven.
33:45And I made these
33:45little bitty cakes.
33:47Those represent the cakes
33:49that were baked
33:49in the little tiny pans.
33:51You know,
33:52I think some of
33:53the fondant work
33:54could have used
33:55a little bit more finessing,
33:57but overall,
33:58it really gives
33:59the impression,
34:00and it's really,
34:01really cute,
34:01and I love the sparkles.
34:03She started sparkling
34:04cakes very young.
34:05It's the light bulb
34:14that heats the oven.
34:15Oh, cute.
34:19I love the concept
34:20of the strawberry lemonade.
34:22I'm so delighted
34:23that it's not a vanilla cake
34:24with vanilla buttercream.
34:26I wish I maybe had
34:27a little bit more strawberry
34:28in there.
34:30Thank you, ladies.
34:31Our surprise cake
34:39was inspired
34:39by a Christmas train.
34:41When I got married,
34:43my parents gifted me
34:44my own train set,
34:45and I just feel like
34:46the train
34:46has a spirit
34:47of Christmas in motion.
34:48That is amazing.
34:52It's a perfect example
34:53of what you can do
34:54with fondant icing.
34:55It looks extremely creative.
34:57We had roasted hazelnuts
34:58that we had dipped
34:59in chocolate
35:00to resemble coal.
35:02Visually,
35:02with this surprise,
35:03I kind of wish
35:03there was a little bit
35:04more contrast.
35:05I know that coal
35:06is black,
35:07but maybe if you
35:08did some, like,
35:09gold luster dust
35:10on it or something.
35:13Mmm.
35:14Oh, that's gorgeous.
35:15That's good.
35:15The cake itself
35:17is so moist.
35:19The frosting
35:20is so delicious.
35:23That was really fantastic.
35:25Oh, she's dancing.
35:26She's dancing.
35:27She did the choo-choo.
35:28Everything he said
35:29by two.
35:36We present to you
35:37Holiday Hoofprints
35:38as a tribute
35:39to one of the best
35:40Christmases ever.
35:41My parents just had a way
35:42of making Christmases special.
35:43This is something
35:44that we can't wait
35:45to do as parents.
35:46Oh, it's so cute.
35:48I want to cry.
35:49I love the detail
35:50of the lines.
35:52I think it looks
35:52really, really good.
35:53There is a little issue
35:54with, like,
35:55the buckling here
35:56on the fondant.
35:57I have butterflies
35:58I'm excited to see.
35:59I'm trying to be gentle.
36:02We have a little
36:03cutie pie in here.
36:04Okay.
36:04She's in her stable.
36:06She is.
36:07She kind of looks
36:08like she's cozied up.
36:09Honestly.
36:11We wanted to keep
36:12her well-protected
36:13in there.
36:14What?
36:15She's got legs.
36:17I thought she was
36:18just a hair.
36:18You made this?
36:19You got a fondant?
36:20What a really clever way
36:23to interpret
36:23this challenge.
36:26The cardamom
36:26and orange flavors,
36:28I think they could be
36:29a little bit stronger.
36:30I love it.
36:31I think it's really good.
36:32The texture
36:33of the sponge
36:34is supreme.
36:36Great job, guys.
36:37Yeah, great job.
36:42When I was a kid,
36:44I received this
36:44little music box
36:45that had a little clown
36:46on the top of it,
36:47and I thought
36:48that was so cool.
36:49So cute.
36:50And he's really happy.
36:51Yeah.
36:51He's very happy.
36:52I love the handle
36:54on the side.
36:55You do see
36:55a little bit of buckling
36:56in some of the fondant.
36:58I think it's time
36:59to cut in.
36:59Yeah.
37:00Oh, yeah.
37:01Oh, okay.
37:01I can feel the surprise.
37:03Oh, yeah.
37:04Woo-hoo!
37:05Oh, really good.
37:07Oh, that's fun.
37:12I really like
37:13the peppermint
37:14through the chocolate
37:15butter icing.
37:15Also, your filling
37:16and stacking
37:17was really even.
37:18You can see
37:19that there's
37:19a pretty much
37:21proportionate amount
37:21of buttercream
37:22between each layer,
37:23which is really lovely
37:24to see when you
37:25cut into a cake.
37:26I think the flavor
37:26of the sponge
37:27is good,
37:29but it's a little bit dry.
37:30Okay.
37:35This is inspired
37:36by one of my favorite
37:38Christmas presents
37:38of all time,
37:39so you never know
37:40what a Christmas gift
37:41might mean for someone
37:42in one minute
37:43and the rest
37:44of their lives.
37:45I can see the concept,
37:46obviously,
37:47if you'd had more time,
37:49I think you would
37:49have executed it well.
37:51It is a little
37:51topsy derby.
37:52There's chocolate marks
37:54obviously all around,
37:55and you can see
37:55that the fondant
37:56has been too thickly rolled.
37:59It just looks
38:00a bit heavy-handed.
38:04Oh!
38:04Oh!
38:06Oh, it's warm.
38:07Oh, yeah.
38:08It's in the oven.
38:09Your cake is warm,
38:10so your icing's
38:12going to kind of melt.
38:13There is kind of
38:14a hard crust
38:15around the outside.
38:16It's been kind of
38:16overcooked,
38:17but your ganache
38:18is delicious.
38:20Very, very lovely.
38:21And it gives
38:22a great balance
38:23to some of the sweeter
38:24elements of this cake.
38:26Oh, well, thank you.
38:27Thank you, guys.
38:29In prior weeks,
38:34we just enjoyed
38:35being in here.
38:36It was just a blessing
38:36to be in each other's
38:37company and bake
38:38and have fun
38:39with one another.
38:40But now that $50,000
38:41is tangible,
38:43it's right in touch,
38:45and so, yeah,
38:46I just feel like
38:46everybody comes in
38:47more focused.
38:50Oh, we're literally
38:51baking for a lot.
38:53You know, we look around
38:55and I'm like,
38:55one of us is going to win.
38:57It could be any of our
38:58amazing teammates.
39:02I think we saw some
39:03really fantastic
39:05fakes today.
39:06Yeah.
39:06I'm so impressed,
39:07especially by
39:09Rosa and Rosanna.
39:10I think Marco
39:11and Stephen
39:13have really surprised us
39:14numerous times
39:15in the competition.
39:17We keep thinking,
39:18oh, maybe that's it.
39:19You know,
39:19they've got nothing
39:20left in the tank,
39:20and then they come back
39:21fighting.
39:22I also think that
39:23Gabriel and Ben
39:24really surprised me today.
39:26You were right last week.
39:28You were saying
39:29that they're kind
39:30of rising here,
39:31and we saw
39:33that definitely today.
39:34A team that I'm
39:35surprised by
39:38in maybe a negative way
39:39is Amy and Sally.
39:40I think that some
39:41of that gorgeous
39:43finesse
39:44that we usually
39:44see from them
39:45just hasn't been there.
39:46I really expected
39:48Susan and Simon
39:49to do better
39:50in the surprise cake.
39:51I felt that
39:53they were overambitious
39:54for what they could
39:55get done.
39:55What do you think
39:56it's going to take
39:58to actually win
39:59this competition?
40:00I think for me,
40:01it's growth,
40:02feedback,
40:03implementation,
40:04and risk, honestly.
40:05At this point
40:05in the competition,
40:07the people who
40:08were actually
40:09taking the risks,
40:10especially with
40:11their flavors,
40:12are also executing
40:13their bakes better.
40:15Well done, guys.
40:22You all produced
40:23some delicious
40:25edible gifts.
40:27I mean,
40:27when you got
40:28your first challenge
40:29for the shoe pastry,
40:30you weren't sure
40:31about how that recipe
40:32was going to work,
40:33but my goodness,
40:34did you work together.
40:36And that, for me,
40:37is the heartbeat
40:37of the competition.
40:39Yeah, and the second
40:39challenge,
40:40not only did a lot
40:42of them look
40:43so entrancing,
40:45but they also tasted
40:46really, really good.
40:48Anna, what team
40:50excelled today?
40:51There definitely
40:52was a team
40:53that did exceptionally
40:54well in both
40:55challenges today,
40:56and that was
40:57Rosa and Rosanna.
40:59You showed
41:00a great mastery
41:01with flavor,
41:03skill,
41:04creativity,
41:05and love
41:06of baking.
41:07So well done.
41:08Thank you so much.
41:16Well, as you know,
41:18the further we get
41:19into the competition,
41:21the harder it is
41:23to let people go.
41:25But sadly,
41:26one team
41:29will be leaving us today.
41:32That team is...
41:33what was that?
41:45Oh, my God.
41:53Hello, you guys.
41:56Oh, it's a note
41:58from Santa.
42:00Santa!
42:01Okay.
42:02You've baked with love,
42:04twas a feast for the eyes,
42:06with festive shoe pastries,
42:08and delicious cake highs.
42:10And this Christmas round,
42:12no one will go.
42:14You're all saying on!
42:16Ho, ho, ho!
42:20Ho, ho, ho!
42:21Ho, ho, ho!
42:27Oh, congratulations.
42:29Oh, I sent tears.
42:31But remember, guys,
42:33we are near the end
42:34of the competition,
42:36so you're going to have
42:36to up your game.
42:38Okay?
42:39See you next week.
42:41Bye!
42:42Bye.
42:42See you next week.
42:44Good evening.
42:47I'm not going to recover
42:48from that for a long time.
42:50Santa is
42:51truly the best guy around.
42:54To get one more chance.
42:55One more chance.
42:57Next week,
42:58we'll fight back again.
43:16We'll be right back again.
43:17We'll be right back again.
43:17We'll be right back again.
43:18We'll be right back again.
43:18We'll be right back again.
43:19We'll be right back again.
43:19We'll be right back again.
43:20We'll be right back again.
43:20We'll be right back again.
43:21We'll be right back again.
43:22We'll be right back again.
43:22We'll be right back again.
43:22We'll be right back again.
43:23We'll be right back again.
43:23We'll be right back again.
43:24We'll be right back again.
43:25We'll be right back again.
43:25We'll be right back again.
43:26We'll be right back again.
43:26We'll be right back again.
43:27We'll be right back again.
43:27We'll be right back again.
43:28We'll be right back again.
43:29We'll be right back again.
43:29You
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