Baked With Love- Holiday - Season 1 Episode 06- Let it Snow
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00:00Ooh, it's chilly out here.
00:12Maybe it'll be a white Christmas.
00:15This week, the contestants will need to bring a sprinkle of frost-filled magic to their festive bakes.
00:21Welcome to Baked with Love.
00:24Last week, shoe pastry shouldn't just leak out of the piping bag.
00:32Most teams struggled to master shoe.
00:34I need to re-pipe all of it.
00:36Something went wrong with the bake.
00:37But Rosa and Rosanna impressed with her festive cream puffs.
00:41I wouldn't mind a box of them for Christmas.
00:43And their surprise cake.
00:45That is amazing.
00:47Failing to wow were Amy and Sally.
00:50Oh, it ripped really bad right there.
00:51And Susan and Salmon.
00:53Oh, no.
00:54I'm so sorry.
00:55But a surprise gift from Santa meant they all survived to see another bake.
01:00You're all staying on!
01:02Ho, ho, ho!
01:07Hello!
01:10Hi!
01:11You're back!
01:14I'm so thankful that we're back for another week.
01:17We're excited to just get back in it.
01:19And we were ourselves.
01:21Week 6.
01:22Week 6.
01:23Oh, my gosh.
01:24We are feeling so lucky to be here.
01:27And I think competition's getting fierce.
01:29I mean, I am completely thrilled that we're in the quarterfinals.
01:33We have another big challenge up against us.
01:36I think we can win it.
01:37My, my.
01:38Welcome back, guys.
01:42You must all be so proud of yourselves.
01:44You've made it this far.
01:45But I have to ask, are you feeling a little more competitive the closer you get to the
01:50final?
01:51Yes.
01:52Yes.
01:53Yes.
01:54Okay.
01:55He's ready.
01:56You are one step closer to winning $50,000.
01:59Ooh.
02:00Nice.
02:01And having your bakes featured in a Hallmark Christmas movie.
02:04How cool is that?
02:05Yes.
02:06Yes.
02:07Let's do it.
02:08All right.
02:09Shall we bring Anna and Vaughn to tell you guys what's in store for you?
02:10Yes.
02:11Yes.
02:12All right.
02:13Let's do it.
02:14Hello.
02:15All right.
02:20We are at the quarterfinals.
02:22So Christmas is right around the corner.
02:25There's Christmas magic in the air, but also snow.
02:30So this week's theme is, let it snow.
02:36And I have to ask you, have you ever experienced a white Christmas?
02:40Yes.
02:41Really?
02:42Never.
02:43No to Sally and Amy.
02:44Well, the good news is we're going to bring that magic into the barn this week.
02:49All of your challenges are going to be inspired by cold, chilly weather.
02:56Anna.
02:57Would you tell us what you're looking for in this week's holiday classic round?
03:01So we're looking for a cold bake today.
03:05It's 12 cold set cheesecakes.
03:09You can use any biscuit base you want and any garnish and flavor profile to go on top that you want.
03:16Okay.
03:17Now these are cold set, meaning that you're not going to be baking them, but it's just the filling that's required to be no-bake.
03:24Okay.
03:25We want decorations, toppings.
03:28You need to have at least two toppings on those cheesecakes.
03:31Every Christmas, my mother made her signature cheesecake.
03:34It was lemon and lime with pineapple, whipped cream, and grated chocolate.
03:38I mean, that is the flavor of my childhood.
03:40So no pressure.
03:41No pressure.
03:42Okay.
03:43Now it's your turn, guys.
03:44You have an hour and a half.
03:47Off you go.
03:49It's a new dawn in this kitchen.
03:56We are ready.
03:57I'm doing the base.
03:59Steven is doing the cheesecake itself.
04:02I've made cheesecake before.
04:04Actually, though, this is my first no-bake cheesecake.
04:10I love cheesecake.
04:11We're planning to make a Kiwan cheesecake.
04:14But we have to step it up today if we're going to prove that we can stay for another one.
04:19How do you make cheesecake?
04:21And how can it go right?
04:22And how can it go wrong?
04:23There's so many different types of cheesecake.
04:25But the cheesecake the guys are going to make today, it's a no-bake cheesecake.
04:28Okay.
04:29So that's about the balance of a liquid and how much whipping goes on.
04:33This is really crucial.
04:34And temperature.
04:35Your biscuit base needs to be perfectly ready before you put your cheesecake on.
04:39Needs to be pressed, and the ratio of butter to biscuit is key.
04:43Too much butter, it's kind of oily, and it gets too hard.
04:47Too little, and it just crumbles like sand.
04:49You're right.
04:50So you need a really good base to start from.
04:55So it's a biscotti cookie that we have using our base.
04:58It may flavor with a little bit of amaretto.
05:00We're combining a ginger-based cookie along with shortbread.
05:04But I have not made a cold cheesecake in a really long time.
05:08So I'm kind of trying to remember how my mother made these things.
05:15I'm excited about this one.
05:16I also just personally really love cheesecake.
05:18And also it really makes me think of my mom,
05:20because cheesecake is something that we would make at home.
05:24My mom really loves Christmas.
05:26She does start playing Christmas music quite early.
05:28Like middle of July.
05:30Yeah, Christmas in July is a real observance for her.
05:35So yeah, Christmas and baking really are a duo that you just can't beat.
05:40Everything is just extra festive.
05:42It's just a great time for baking with friends and family.
05:45Well, I'm excited to hear about your cheesecakes.
05:50During Christmas time, my mom makes like these orange cherry amaretti biscotti.
05:54Yum.
05:55So we wanted to influence those flavors in our cheesecake.
05:57Okay.
05:58We have dried cherries in here, dried citrus, a little bit of apricot.
06:01And amaretto.
06:02A splash of amaretto.
06:04Mmm, that smells good.
06:05And then for our cheesecake, we're going to take some of the syrup from the amaretto cherries
06:09and swirl it inside.
06:10So you have like that Christmas effect with like the red swirl and the white cheesecake.
06:14Ooh, okay, okay.
06:15That sounds really nice.
06:17I would just say with the added liquid in that cheesecake base, just be mindful of that.
06:22Yes.
06:23You don't want to add too much liquid or it won't set.
06:27We're trying to get the cookie base in on these guys.
06:31I want to make this a little bit more like a cookie.
06:34So it's going to be quick in the oven and then a cool down in the freezer.
06:40So the base we're going to be doing today is from Ben's grandma's recipe.
06:44It is in her handwriting and everything, which is really special.
06:47It's a graham cracker base with sugar and melted butter.
06:52We are going to bake that right now to just get those crusts nice and firm.
06:57Some have been baking their bases.
07:00How do you feel about that?
07:01Yes.
07:02You know, I'm a little nervous.
07:03Typically, they would freeze their no-bake base.
07:05Yes.
07:06They're not baking it.
07:07They're baking it.
07:08So they're already starting with something hot and putting a cold thing on top of it.
07:12It's just tricky.
07:13I just don't...
07:14I think they're going to have a tough time with temperature management.
07:16I probably will be walking around.
07:18I'm just too nervous to not watch.
07:20Okay, that looks nice.
07:21So I'm going to press it.
07:22Yeah, yeah.
07:23Definitely press it and make sure there's no gaps or anything in that I mean.
07:25How are we going to cool these?
07:26I'd say freezer.
07:27Right, but are we going to have time to do this?
07:30Yeah.
07:31Yep.
07:32We got time.
07:33I really hope so.
07:34This oven's not on.
07:37Yeah, it's not heating at all.
07:39In your last challenge, time was not your friend.
07:44No.
07:45I can see the concept.
07:46If you'd had more time, I think you would have executed it well.
07:49It is a little topsy-turvy.
07:50How do you think you've learned from that last challenge?
07:53Well, for one, not letting that bring us down too much,
07:55but taking the lessons from it so you can see it here,
07:58but he did a really nice sketch out of what we're going to do today,
08:01and I think having that as our guiding light
08:03and now having just a little bit clearer of a vision
08:05of what we're trying to get to in the end.
08:07So then once these get in the freezer, which is happening very soon,
08:10we can move on to kind of the more fun stuff while these are setting.
08:13Good. You sound confident.
08:14Yeah.
08:15You sound strong. I'm looking forward to it.
08:16You're in the quarterfinals right now.
08:21Like, this is all coming to life, and it feels very real.
08:24One of us in this room is going to win that $50,000.
08:27Now it's really sinking in.
08:29I don't think we should bake them.
08:31Why? No, this is okay.
08:32No, they're not hard.
08:34Aren't you just going to, like, ow!
08:36You're right. Sorry.
08:37It's okay.
08:38I'm going to make another batch, and we're not going to do baking.
08:40Okay.
08:41Because I am a little nervous of that.
08:42Yeah. Okay.
08:43All right.
08:44All right.
08:46Juice them quickly.
08:48We need a lot of flavor.
08:50To get that much batter flavored, you've got to use a lot of lawns.
08:54Hi, ladies.
08:55Hi.
08:56How are you?
08:57Hey.
08:58Do you feel a little pressure because Anna did say, I mean, her family has, I mean,
09:03it looks like you're making it, the lemon-lime cheesecake.
09:06This is her husband, my son-in-law's favorite.
09:09Okay.
09:10Thinking about Travis on this.
09:11So this is familiar?
09:12Yeah.
09:13Yeah.
09:14I'm not worried.
09:15Okay.
09:16Okay.
09:17All right.
09:18Bye.
09:19We were thinking we might bake the crust, but we don't know the exact number of graham crackers.
09:25Grandma just wrote a package.
09:27Uh, so that could be any number, but there's nothing that needs baked in here.
09:31So yeah, we definitely need very cool under that cheesecake.
09:36Or else it's gonna melt.
09:40If you can do buttercream.
09:41Sure.
09:42Okay.
09:44Marco and Steven, how's it going?
09:47Good.
09:48Tell me a little bit about your flavor profiles.
09:50The citrus with a little floral note to it.
09:53A vanilla buttercream on the top.
09:55Um, Steven actually makes baked cheesecakes.
09:58Um, we make them for a lot of our neighbors.
10:00Okay.
10:01Which is why your instincts were telling you to bake.
10:03Yes.
10:04Yes.
10:05It's gonna leave enough time to cool.
10:06Yes.
10:07Right.
10:08It's gonna go directly to the freezer.
10:09Yes.
10:10Good.
10:11Good, good, good.
10:13All right.
10:14Thanks guys.
10:16So this could be my downfall.
10:17I hope not.
10:20More, more, more, more, more.
10:21Okay.
10:22Didn't freeze at all.
10:23It reminds me of a shard of glass stabbing this and the blood running power.
10:35Whew.
10:36Can't see.
10:38Who doesn't like a cherry cheesecake?
10:41So the filling is a cream cheese base with orange zest.
10:47I'm still okay with time.
10:4845 minutes left.
10:49Because they only need about a half hour.
10:51So that still gives us 15 minutes to decorate.
10:53We gotta get this in the refrigerator to cool down.
10:56Because otherwise, we're gonna not have a cheesecake.
10:59It's gonna be too hot.
11:00Cheese soup.
11:01It's gonna be cheese soup.
11:02Exactly.
11:05Can I put these in the freezer?
11:06Yeah.
11:07Okay.
11:08Is there anybody that you're worried about that you've chatted to?
11:21You know, Marco and Steven only because they're baking.
11:24I just really hope that none of them drop the ball when it comes to decoration.
11:28This isn't just a cheesecake challenge.
11:30This is, this has gotta be like Christmassy, twinkly.
11:33We want to get those vibes.
11:34Ooh.
11:35All right.
11:36It's my job to decorate.
11:37We're gonna wish for snow in Alabama.
11:39Tight fingers, tight fingers, tight fingers, tight fingers, tight fingers.
11:40Here we go.
11:41There we go.
11:42Our cheesecakes are chilling in the freezer.
11:56We should be good, but we're gonna need to move quick.
11:59Over here we're gonna caramelize some bananas with maple syrup and I'm working on some caramel
12:04over here too.
12:06Get this off the way.
12:09In the bag.
12:10Okay, I know.
12:11Give me a second, please.
12:12Yep.
12:13It's all about timing and temperature and we are kind of behind the ball.
12:20Can you get the freezer door?
12:21Yep.
12:22Please.
12:24Perfect.
12:26Yep.
12:27More, more, more, more, more around the whole thing.
12:31Everything.
12:32Everyone.
12:33Just more.
12:34Five minutes!
12:37Let's go nice and slow.
12:39Oh!
12:40They're ready.
12:44They do look set.
12:46Looking good.
12:47One minute, guys.
12:48Can you get the cinnamon?
12:49Get the cinnamon sticks.
12:50Yep.
12:51Sure.
12:52Yes, yes.
12:53Go, go, go, go, go, go.
13:04Time's up!
13:06One, two, three, four, nine, so seven, eight.
13:08I screwed up.
13:09We didn't have enough time to put them all.
13:11I'm sorry about that.
13:13Good job.
13:14Good job to you.
13:15They look great.
13:16I'm so excited.
13:21Gabriel and Ben, what flavors are in your mini cheesecakes?
13:25So we present Gabi's favorite cheesecake.
13:27So we have a cinnamon-infused cheesecake with homemade salted caramel, a maple caramelized banana on top.
13:37They look great.
13:38Yeah, they look super uniform and your unmolding is great.
13:42Nice, nice texture of the cheesecake.
13:44Yeah.
13:45Really good.
13:46Silky.
13:47It's firm.
13:48It's standing where the way it should.
13:49It's good.
13:51It's really good.
13:52Okay.
13:53Sweet.
13:54A little hint of salty.
13:55Nice layer of cinnamon in there.
13:57Very nice.
13:59The base is really texturally well done.
14:02Tara's like, my turn.
14:03Get a banana for sure.
14:05Yeah.
14:06Great crunch on the base.
14:07I really, really like that.
14:08Good job.
14:10Thank you, Bill.
14:11Great job, guys.
14:14Great job.
14:15Great job on the base crust.
14:16It's an Italian cherry cheesecake.
14:17If I were to be served this at a restaurant, I would be like, that looks great.
14:19I really like the crust.
14:20I just wish it were a little crispier.
14:21I think you've put a lot of thought into the flavors and the ingredients that are going
14:36in there, and they all complement each other.
14:38And it is soft, but it's not soft because it's gone soggy.
14:41It's soft because there's dried fruit in there.
14:43So for me, that's okay because you can see it's held together quite nicely.
14:46Very tasty.
14:47Great job, ladies.
14:50Growing up, my mom and I would make a lot of no-bake cheesecakes.
14:54We wanted to make kind of a Christmassy version of that.
14:57Why are there not cherries on all of them?
14:59We just ran out of time.
15:00We had them next to us, and we didn't want to manhandle all of them.
15:04I thought this was going to be a glacé cherry.
15:07Oh.
15:08It's a fresh cherry.
15:09It's a fresh cherry.
15:10Your cheesecake could be a little bit sweeter, but I really, really enjoy the cream on top,
15:15the mascarpone and the cherry cream.
15:16I think that's very, very nice.
15:18I'm not getting a whole lot of cherry.
15:20Yeah, we could have added more.
15:21We didn't really want to overdo it to kind of still keep them more white, but...
15:24Okay.
15:26Thank you, guys.
15:28Well done.
15:29Appreciate it.
15:30We wanted our cheesecakes to have the essence of the holidays, so there is gingerbread essence
15:39in there, a vanilla buttercream on the top, and finished with an icicle.
15:43It reminds me of a shard of glass stabbing this and the blood running out.
15:48Oh, no!
15:49No!
15:50No!
15:51A little bit, a little bit.
15:52No!
15:53Okay.
15:54I like the texture of your base.
15:58Actually, I applaud you for baking it and being able to cool it down in time for your
16:03cheesecakes to actually set.
16:04For me, buttercream on a cheesecake is not a marriage.
16:08It just pushes the sweetness too far.
16:10Okay.
16:12Great.
16:13Thanks.
16:15Thank you, guys.
16:18These mini cheesecakes are key lime cheesecakes.
16:22They're so cute.
16:23They're so cute.
16:24They're so cute.
16:25I love them.
16:26Your crust is so uniform.
16:28Great job.
16:29Really zingy.
16:31Really zingy.
16:32You get the lime in there.
16:33It's lovely.
16:34I would like more of the coconut in there, because I think it would really complement it.
16:37The flavor of your biscuit base is delicious, but maybe just a drop more butter, and then
16:42it'd have a bit more kind of crunch to it.
16:44But all in all, I think they're excellent.
16:47Good job, mom.
16:51Great job, guys.
16:52I have to ask you though, judges, which team knocked it out of the park today?
16:59I think there's two teams that knocked it out of the park.
17:01Okay.
17:02Amy and Sally, and Gabriel and Ben.
17:07We thought the flavor of your cheesecakes were delicious.
17:10Really well done.
17:13I think it was probably our best surprise bake yet.
17:15I think each day we've gotten a little bit better at those, and today I think we just
17:18kind of felt like, all right, we nailed this one.
17:20So the team that we feel struggled with the brief today is Marco and Steven.
17:29I could have done a little bit without the rice paper.
17:32Buttercream, I think we both agree, does not belong on a cheesecake.
17:35And I think moving forward in the competition would really love for you all to think about this in terms of stepping your game up.
17:42Okay.
17:44Almost everybody else has been bottom, and then they come out on top in the second challenge.
17:47Right.
17:48So it's, yeah, it's totally possible.
17:50Yeah.
17:51There is hopefully a place for us in the semifinals.
17:53Yeah.
17:54We're going to do absolutely everything we can.
17:56We're going to pull out all the stops.
17:57Yeah.
18:00We got a warm room here.
18:01Hope nobody's ice cream melts.
18:03It's literally dying.
18:06Sorry for the tears.
18:15Welcome back, guys.
18:17Now it is time for your ultimate festive bakes.
18:21So Anna and Vaughn, what frosty challenge do you have in store for the teams next?
18:26Today for your ultimate festive bake, we would like for you to make a baked Alaska.
18:32Ooh, chili.
18:34Inspired by your favorite family holiday dessert.
18:38We want you to have two different frozen elements, as in sorbet, ice cream, things like that.
18:44We would like you to cover the baked Alaska with meringue, and it must be torched.
18:49It should have a spreadable element, and it can be any shape you want.
18:53I don't know why, but when I think of a baked Alaska, I think of mint chocolate chip.
18:59Right?
19:00That's fun.
19:01Yeah.
19:02And a little cherry on top.
19:03I'm a summer baby, so I love an ice cream cake for my birthday.
19:06Yes.
19:07Okay, guys.
19:08This bake is more of a classic, so I'm really excited to see how you guys are going to reinvent
19:14it and make it your own.
19:16You will have two and a half hours for this challenge.
19:20You want to help me with this, guys?
19:21And off you go.
19:24Let's get this show on the road.
19:25How many cups of strawberries does it say?
19:26One and a half.
19:27300 grams of raisins.
19:40Very time sensitive sort of situation we're working with.
19:43I don't have baked Alaska unless we're on a cruise, never make it at home.
19:50It's kind of a retro sort of thing, but maybe after this they'll make a comeback.
19:56We got a warm room here, so hope nobody's ice cream melts.
20:06More than almost any challenge so far, this is the one where temperature is imperative to
20:12get right.
20:13The cake cooling, the ice cream freezing, and they have two different components of ice cream.
20:19They need to be frozen solid.
20:21And if they make a mistake when they make their ice cream, so if they have too much sugar in
20:25their ice cream or their sorbet, it's not going to freeze properly.
20:28If they use too much alcohol, it's not going to freeze properly.
20:30They have to get the right balance of water and sugar so that it's got a perfectly silky,
20:35smooth texture that will freeze.
20:37Otherwise, it will just be soup.
20:43So we're starting with the strawberry ice cream.
20:48It'll take about 30 minutes, so we really want this to be in as quickly as we can.
20:53You got the cream in there.
20:56Hi, Steven.
20:57Hi.
20:58Are you making the ice cream?
20:59What is that?
21:00Oh, oh.
21:01French vanilla.
21:02One of my favorite flavors.
21:03Me too.
21:04What are your flavors?
21:05The ice cream is going to be three different flavors, actually.
21:07So we're going to have three little domes.
21:09One is bourbon and orange.
21:11The other one is banana.
21:13And the other one is maple candied pecan.
21:16Oh, my goodness.
21:18So we got to do this.
21:19We got to go out today.
21:20Yes.
21:21And I was just curious.
21:22What would you do with the $50,000?
21:24Go on more adventures.
21:25And there's nothing like traveling, right?
21:27With the person you love.
21:28Yep.
21:29You go through obstacles and you can get through them together.
21:32Oh, and darling, these are obstacles.
21:34Okay.
21:35Just letting you know.
21:36That's just another way of saying a challenge.
21:38Yes.
21:39My, my.
21:40Yeah, my, my.
21:43Thank you, guys.
21:44I can't wait to see what you make.
21:45Thanks very much.
21:46Thanks.
21:47Bye.
21:52So we have a sponge cake that has a bourbon glaze.
21:57We'll have peach ice cream, butter pecan ice cream, a pecan shortbread, and a meringue.
22:03Peach ice cream is a family favorite we always had at Granny's house, my mom's mom.
22:09And butter pecan ice cream was one of my dad's dad, my pawpaw's favorite ice cream flavors.
22:15The stakes are high for this competition.
22:17Otherwise, it wouldn't be a competition.
22:20If we were to win, I would take my family somewhere really fabulous on a family vacation.
22:26I would remodel my kitchen because my husband and I both like to cook.
22:31It'd be a way I could share the excitement I've had with him.
22:35We want to win or we wouldn't be here.
22:41Nice.
22:42Nice.
22:43We are working with mint flavors because growing up, my family loved mint.
22:48And I really do love ice cream.
22:51So we're going with two of our favorite things, mint chocolate and then mascarpone vanilla ice cream.
22:57For the base, we're going for a double fudge brownie.
23:00I mean, it's basically what Tamara was looking for, actually.
23:04She was like, hey.
23:05I was like, oh, okay.
23:06She's going to like this one.
23:07We're ready to win it, you know?
23:09And so we're excited to bring the victory back to D.C.
23:13What we would love to do is help a couple of different organizations that help distribute food and clothing to people in need and neighbors in need.
23:22Especially at Christmas time, too.
23:23So here's to hoping.
23:25Yeah.
23:30Our dessert is being inspired today by Panettone, which is that Italian Christmas cake.
23:35So we thought how fun it would be to incorporate the flavors of a Panettone in our baked Alaska.
23:40So we are doing a mix of a rum raisin ice cream and a stracciatella ice cream.
23:45And then we have a candied citrus and chocolate chip sponge cake base and then an almond meringue.
23:50So the key is to have the ice cream done as soon as possible so it can sit in the freezer before we put the meringue.
23:54So it stays sable.
24:01Mmm.
24:02That's really good.
24:03How are you?
24:06How are you?
24:07Good. How are you?
24:08We're doing good.
24:09I'm feeling quite calm, which is new for an ultimate bake.
24:12So I think that's a good sign, hopefully.
24:14I love to hear that you're feeling calm.
24:16Do you think your little baby's giving you superpowers, maybe?
24:18Basically, it's kind of not fair.
24:19You're like a team at three.
24:20We are.
24:21We got a little advantage.
24:22Don't tell anyone that.
24:23I know.
24:24What's going to be the flavors in your baked Alaska?
24:26So our bake is inspired by one of our favorite people in the world and that's Ben's mom.
24:31She always went all out for our birthdays and made the most incredible cakes.
24:35One year we had a pirate themed birthday and she made me a pirate ship and she would just do these from her head.
24:39She loves like the strawberry and cream and lemon flavors and so we're doing strawberry ice cream and then vanilla ice cream caramelized honey inside of the vanilla and then a layer of lemon syrup between the cake and the ice cream.
24:53Yeah.
24:54Yum. That sounds great.
24:55One's almost done.
24:56We started this fast.
24:57We both were hustling.
24:58Yeah.
24:59Well, guys, it looks like it's all under control.
25:00I can't wait to try it.
25:01Thank you, Anna.
25:02Thank you, Anna.
25:03We're excited too.
25:04I'm almost uncomfortable that I'm so comfortable right now.
25:06I'm like, should I be more nervous?
25:08Yeah.
25:09Oh.
25:10What's happening?
25:11I don't know.
25:12Sorry for the tears.
25:14Okay.
25:15It's okay.
25:16What can you do?
25:17Middle rack is going in.
25:28When you think about a baked Alaska, you're essentially taking cake, piling ice cream on top of it, and then you're sealing that all in a meringue. If your cake is too fluffy or soft, that ice cream gets access to air and it starts to melt.
25:42We have our ice cream components chilling, and then we are also now starting to work on our base, which is a fudgy brownie base.
25:51Is this mint?
25:52That is.
25:53Ooh.
25:54More than regular mint, it is.
25:55Menta, pepperita, chocolate.
25:57Isn't it so cute?
25:58Oh, that's so cool.
25:59We grow quite a lot of that in our yard back home.
26:02We thought that would be a perfect pairing for our mint chocolate chip ice cream.
26:06We're working on a fudgy brownie base for this to all sit on top.
26:09Now, are you worried about timing at all?
26:11The last couple challenges, we've had some unfinished type things.
26:16We're at the quarterfinals now, so really be on your A game.
26:20Yes.
26:21This is not a drill.
26:22Good luck, guys.
26:28It's beautiful.
26:29It's called millefior.
26:31So this extract is actually imported from Italy just to give our sponge a more authentic Italian taste of Panettonic.
26:37Good day.
26:39Good.
26:40Delicious.
26:41Good.
26:42As long as she's happy with the flavor, she doesn't dance, I know it's good.
26:45We made a sponge cake that's got a bourbon glaze, so I'm about to pour the glaze on it while it's still hot, so it will have time to cool.
26:59If you poured the glaze on while the cake was cool, it would just seize up and not soak it.
27:08Is that how you want the mascarpone?
27:11Yes.
27:12We're doing well.
27:13We are flavoring the mascarpone with coconut.
27:16It's a lovely thing.
27:17I don't like coconut.
27:19I'm the wrong one to taste it.
27:21I mean, we're working in tandem, and maybe we finally have a rhythm down.
27:26We are here at a competition.
27:29We are scared to death.
27:31Yes.
27:32We're just going to be clear about it.
27:34We're competitive, but we're...
27:35In a nice way.
27:36In a very nice way.
27:37In a very nice way.
27:38In a very nice way.
27:39But it is a competition.
27:40Yeah.
27:41And we can win it.
27:43Wow.
27:44It's...
27:45No regrets.
27:46Ever.
27:47No regrets.
27:48No regrets.
27:49Be careful, because you cannot over-mix that.
27:50Yeah, I know.
27:51It will get soupy, and it's...
27:52It's done.
27:53Um, so, large piping bag.
27:55Go ahead.
27:57You're welcome.
27:58Hi, ladies.
27:59Hi, Emily.
28:00How are you doing?
28:01Good.
28:02How do you say Merry Christmas in Italian?
28:03Buon Natale.
28:05Buona.
28:06Buona.
28:07Buona Natale.
28:08Good job.
28:09I know how to say, mi piace gelato.
28:12Si.
28:13That's perfect for today.
28:15So, we are so close to the end, right?
28:18You can literally just, like, feel it and taste it.
28:22Have you thought of what you ladies would do with the 50,000 if you won?
28:26Oh, you're gonna make her cry.
28:28Oh, no, I didn't.
28:29Oh, I'm sorry.
28:30Oh, I'm sorry.
28:31Already.
28:32So, it's a little emotional.
28:34Oh, okay.
28:35So, sorry.
28:36No, it's okay.
28:37So, if we do, we would like to open our own place.
28:41It's something mother and daughter.
28:42It's something that we always wanted to do, something small and be able to share our foods
28:56with other people.
28:57It's something that we always dreamed about, but never were able to make a reality out.
29:02I'm sorry for the tears.
29:03Oh, no.
29:04Never be sorry for tears.
29:05It means so much.
29:06We just want to share it, but not possible.
29:09So, with this opportunity that we got, we're working hard and then we're able to open some
29:15together.
29:16That would be our dream.
29:17That would be awesome.
29:18I wish you two the best.
29:21All right.
29:22Okay.
29:23Ciao.
29:24Ciao.
29:25Ciao, Bella.
29:26Ciao.
29:27They look pretty good to me.
29:32You don't want to overdo a brownie, because that's kind of gross.
29:36So, I'm going to get this spread in here, and then I'm going to put it back in our freezer
29:41here.
29:42I want this to harden up just a little bit.
29:43I hope my ice cream sets.
29:45There's another couple of things that can go wrong.
29:47How you layer your baked Alaska is really important.
29:49Yes.
29:50First, ice cream goes in, and that must freeze.
29:51Yes.
29:52Then you need to make your next, it could be a layer of sponge, or it could be another
29:55ice cream, but that has to then go on while it's still soft, so it can freeze on top of
29:59it.
30:00Yes.
30:01And then, so as you layer up these ingredients, it needs to be so frozen that when you go to
30:04pipe your meringue on, it doesn't slide off.
30:06It doesn't slide.
30:07It melts.
30:08Because if it's melting, the meringue will just slide off.
30:10Getting those, like, butterflies, especially because this is the quarter-final.
30:14We're really expecting them to step their game up.
30:16Well, I can't wait.
30:17Well, not long now.
30:18Yeah.
30:19I know.
30:20Ooh.
30:21There's no time to clean, mommy.
30:22No, aren't you going to make it here?
30:23Yeah, but there's no time to clean.
30:25Finish the meringue, please.
30:26Who's meant to clean?
30:27Fifteen minutes!
30:28Get them out.
30:29Here, here.
30:30I got you.
30:31I got you.
30:32Go ahead and run that.
30:33Yep.
30:34It's all good.
30:35Okay.
30:36I need to quickly pipe this.
30:37Hurry, hurry, hurry, hurry, hurry.
30:38Fill it as quickly as you can.
30:39Quickly as you can.
30:40It's literally dying.
30:41It's so sad.
30:42It's just melting.
30:43It's ice cream.
30:44That's what happens.
30:45Don't open that.
30:46It's okay.
30:47So there's 15 minutes left.
30:49It's hard because our entire fate in this competition is resting on what is inside of
30:51that freezer.
30:52And we are just hopeful that it is frozen solid.
30:53Okay.
30:54Ready?
30:55Let's do it.
30:56Say a little prayer.
30:57We want to win.
30:58We want to win this amazing prize money and be able to use it for our grown-up to
30:59the green-up to the green-up to the green-up to the green-up.
31:02It's so sad.
31:03It's just melting its ice cream.
31:04That's what happens.
31:05Don't open that.
31:06It's okay.
31:07So there's 15 minutes left.
31:08It's hard because our entire fate in this competition is resting on what is inside of
31:09that freezer.
31:10And we are just hopeful that it is frozen solid.
31:13Okay.
31:14Ready?
31:15Let's do it.
31:16Say a little prayer.
31:17We want to win.
31:18to win this amazing prize money and be able to use it for our growing family.
31:22Being able to pay for diapers and flour, right, to make cakes and stuff,
31:26like, it would be, it would be big for us, yeah.
31:30Be cold, be cold.
31:33Okay, okay, okay, okay, okay.
31:38It's okay.
31:40How did that happen?
31:42Didn't freeze at all.
31:43No.
31:44Let me see it.
31:45Oh.
31:46What's happening?
31:47I don't know, I don't know.
31:48I guess the browning was still too warm.
31:50What do you want to do?
31:51Just shove it back together.
31:55Very gentle, very gentle.
31:58Five minutes, guys!
32:00You have five minutes!
32:01It's okay.
32:03Keep going, don't worry about it, keep going.
32:09Okay, any sprinkles or anything at this point?
32:11I had to torch it first.
32:12Okay.
32:13Okay, torch.
32:17Just watch your fingers.
32:21Please let me get this, please.
32:23You know what?
32:24Some Christmases are warmer than others,
32:25and that might just be what happened here.
32:28One minute left!
32:34That's time, guys!
32:36Put your torches down
32:37and step away from your baked Alaskas.
32:40Hey, it's okay.
32:42What can you do?
32:43What can you do?
32:59Rosa and Rosanna,
33:01please tell the judges about your baked Alaska cake.
33:04So, our baked Alaska cake
33:05is inspired by an Italian panettone.
33:07It's ordained with
33:08meringue, snowman, and Christmas trees.
33:11This is so clever.
33:12Is that like a waterfall?
33:14Yes.
33:15So, we just wanted to demonstrate more skill set.
33:17I love the technique.
33:19It obviously looks
33:20like it has melted,
33:22and it's a little bit messy
33:23in the presentation.
33:24Sorry.
33:27I really like the rum raisin,
33:29and the texture of your ice cream
33:30is really, really nice.
33:34Loads of skill.
33:35Your cake is beautiful.
33:36The dried fruit, so nice.
33:38Rum and raisin ice cream is delicious.
33:39Stracatella, which I mispronounce,
33:41which I'm 100% aware,
33:42but it's been my favorite ice cream
33:44since I was a little girl,
33:45so I pronounce it the same way.
33:46Can I hear you say it, Rosa, please?
33:49Stracciatella.
33:49There you go.
33:51Stracciatella.
33:51Thank you, ladies, so much.
33:56What we have for you
33:57is a lemon sponge,
33:59strawberry ice cream
34:00with lavender, pistachio,
34:03and lemon as well.
34:06Your strawberry ice cream is lovely.
34:08It's getting a little soupy,
34:10but the flavor is really nice,
34:13and strawberry ice cream
34:13is hard to pull off
34:14because so often homemade
34:16strawberry ice cream
34:16can be really icy.
34:17The white chocolate on the inside,
34:19it's a little bit thick,
34:20but it's got really good flavors
34:22with the pistachio.
34:24Your sponge,
34:25probably could do it
34:25a little bit more lemon.
34:26I actually really loved
34:27the caramelized wildflower honey
34:29in that ice cream.
34:30You know, just wish
34:31that we had those defined layers
34:33and it would have been
34:34that clean slice.
34:35But you can kind of see
34:36the inside of your Alaska.
34:38If it was still frozen,
34:39I think you would have had
34:40a really beautiful Alaska there.
34:41Yeah.
34:42We'll tell you very quickly
34:46about our baked Alaska.
34:47The base is vanilla sponge cake.
34:50The front dome is bourbon
34:52infused with oranges,
34:54and one of the back domes
34:55is that family's banana,
34:57and reminiscent of
34:58Stephen's father's favorite,
35:00which is maple and candy pecans.
35:02Candy pecans.
35:04I think that the outside
35:05looks kind of cool.
35:06I think it looks kind of avant-garde,
35:08and you chose a different shape
35:09than a dome,
35:10which is really admirable.
35:14There's not a lot of ice cream,
35:15really, to be found.
35:16They have melted.
35:18It's difficult to eat it
35:19like a baked Alaska
35:20because really baked Alaska
35:21is kind of getting
35:22all of the flavors
35:23at the same time.
35:24I might have preferred it
35:25to see the layers
35:26of all of the different ice cream
35:28together when you slice into it,
35:30but the fact that you did
35:31three ice creams
35:32and chose a different shape,
35:34you got to kind of
35:35give you brownie points for that.
35:36That was really ambitious
35:37to pull off
35:38in just two and a half hours.
35:39Yes.
35:43Growing up,
35:44mint chocolate chip ice cream
35:45was always at the ready,
35:47and now that Salman and I,
35:48we're married
35:48and we grow all kinds of mint.
35:50It looks a little hairy.
35:52You can see that
35:52you ran out of time
35:53with your piping.
35:54Yeah.
35:54And I would definitely say,
35:55like, when I see the sprinkle
35:56of the crushed peppermint on top,
35:58a little bit of my heart hurts
35:59because I think that's like,
36:00ah, poof,
36:02and I just can feel
36:03the panic and the difficulty
36:04of the task that you've had.
36:06It's got a nice,
36:09elegant touch of your mint.
36:11Your mascarpone ice cream
36:12is lovely
36:13and silky smooth as well,
36:15and I think it really
36:16complements the brownie.
36:18That mint ice cream
36:19is la bomb.
36:21I really love it.
36:23It tastes very fresh, too,
36:24which is really tough to do.
36:26I think it's really delicious,
36:27and the meringue's nice as well.
36:29Well, thank you, guys.
36:33We have a bourbon-infused sponge,
36:37then we have butter pecan ice cream,
36:39and then our all-time favorite,
36:41peach ice cream,
36:43and then meringue.
36:46Wow.
36:46Whoa.
36:47It's like...
36:47Yeah.
36:48That...
36:49This is...
36:52It looks incredible.
36:53Yeah.
36:53I saw you piping this.
36:55It was hilarious.
36:56You were like...
36:58Reload!
36:59And then you'd get the bag,
37:00you'd go...
37:00It was unbelievable.
37:02I was like...
37:03It was like you were fast-forward,
37:04and it was incredible.
37:05And then the fact that you managed
37:07to burn all of the meringue
37:08so evenly...
37:10I mean, well done.
37:12The peach ice cream is delicious.
37:14That is something that
37:15reminds me of my childhood.
37:18We had peach ice cream
37:18all the time growing up.
37:19I love the textures
37:21of the pecan short red crumble.
37:24The caramel is a little bit
37:26I think too thick,
37:27the layer,
37:28but it's still enjoyable.
37:29It's very nice.
37:30Flavor is amazing.
37:31You know,
37:32all you needed was that
37:33to be a little bit more frozen,
37:34and you've got a professional
37:35baked Alaska there.
37:36Yeah.
37:37Wow.
37:37Great job, ladies.
37:40It's been so much fun to be a part
37:52of this competition.
37:53I definitely hope that we're asked back,
37:56but I'm very pleased
37:59with how far we've come.
38:01We didn't think we'd make it this far,
38:03and now we're at a point
38:04where, like,
38:04I think it would sting
38:05so much more to go home.
38:06Oh.
38:07Now that we're almost
38:08at the semifinals,
38:10like, it becomes just
38:11that much more of a reality.
38:12We keep thinking, too,
38:13about how every time
38:15we get to step foot
38:16in the kitchen,
38:16it's just one more opportunity
38:18to bake.
38:18I don't want it to end.
38:22What did you think
38:23happened today?
38:24Amy and Sally,
38:25their cheesecake was so delicious.
38:27Their flavors have gotten
38:28so much stronger.
38:30Little Miss Amy said,
38:31you want flavor?
38:32I'm going to give you flavor.
38:33Oh.
38:34Gabriel and Ben.
38:37It was a rollercoaster
38:37with them today.
38:38Yeah, it really was.
38:39They were super confident
38:40in the second challenge
38:40for almost all of it
38:42until just the final hurdle.
38:43It just all started to go wrong.
38:45I think Marco and Steven
38:46struggled a bit.
38:47Sometimes they might do things
38:48without maybe fully
38:50thinking it through.
38:51Okay.
38:51Putting the buttercream
38:52with the cheesecake,
38:53it actually spoiled
38:54the cheesecake.
38:54Oh, no.
38:55It dragged the flavor down
38:56and the textures down.
38:58I feel like there's
38:59just one decision
39:00that they make
39:01in a lot of their bakes
39:02that is the wrong decision.
39:04Salmon and Susan.
39:07Everybody's got
39:07time management issues.
39:09Everybody.
39:10But there's something
39:11about Susan and Salmon
39:12where, like,
39:12they're not fulfilling
39:13their potential
39:14because of this.
39:15Rosa and Rosanna,
39:16their cheesecake
39:17was lovely.
39:20Their presentation
39:21was lacking.
39:22And I think,
39:23I don't know if they,
39:24do you think they tried
39:24to, like,
39:25course correct
39:26for the baked Alaska
39:26because there was
39:27a lot going on.
39:29They struggled
39:30to get their ice cream
39:31to freeze
39:31and then they had
39:32to return their ice cream.
39:33But obviously,
39:34with the nature of food
39:36and ingredients,
39:37it's not always
39:37completely predictable.
39:39Do you have an idea
39:40who's going home right now?
39:42I think I do.
39:43Yeah, I think so, too.
39:45All right, well,
39:46let's do this.
39:51Great job today, guys.
39:53We saw some really
39:54cute mini cheesecakes
39:57and we literally
39:59saw you fight
40:00through some meltdowns.
40:02So which team
40:03succeeded today?
40:04The team that
40:05really succeeded today
40:06is a team
40:07that showed
40:08real baking prowess,
40:11real conviction
40:12with their choice
40:14of flavors,
40:15and also
40:16really, really
40:17showed a finesse
40:19with their decoration.
40:21Amy and Sally.
40:29Sadly,
40:31one team
40:33will be leaving us today.
40:35The pair
40:37going home today
40:38is
40:39Marco and Steven.
40:46Please hang up
40:47your aprons,
40:48but please continue
40:49to bake with love
40:50at home.
40:51We will.
40:52They were fantastic bakers.
40:54I loved
40:55seeing them work together
40:56and they
40:57really
40:58touched my soul
40:59in a way that
41:00I didn't necessarily
41:02expect to have
41:02out of this competition
41:03and I'm, like,
41:04very, very thankful
41:05for them.
41:08This has been
41:09an amazing experience.
41:10We did it together.
41:12It was an adventure.
41:13There were so many unknowns.
41:15It was one
41:15heck of a ride
41:17and, um,
41:20we learned
41:21a lot more
41:21about one another.
41:23Mm-hmm.
41:26Love you, dude.
41:28Whatever.
41:28Ha, ha, ha, ha, ha, ha.
41:29Ha, ha, ha, ha, ha, ha, ha.
41:59Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha
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