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00:00It's week three of the competition, and we are well on our way to Christmas Day.
00:11Gosh, I love an advent calendar.
00:13Let's see what delicious chocolatey treat awaits me today.
00:18Oh.
00:19Three French hens.
00:22Twelve drummers.
00:25Seven swans?
00:27What kind of advent calendar is this?
00:30Wow.
00:32Welcome to Baked With Love.
00:40Last week, we decked the halls.
00:44La, la, la, la.
00:46It's a dump cake.
00:48And said goodbye to one team.
00:50Armin and Inda.
00:52Amy and Sally triumphed.
00:54Gorgeous.
00:55Wow.
00:56Ben and Gaby clawed their way back from crumbled cookies.
00:59You got this.
01:00With a touching centerpiece.
01:02Congratulations.
01:03The comeback kids.
01:04And the twins.
01:05Our dick is like falling.
01:06Made it through by the skin of their teeth.
01:08Rene and Sade, they need to come back fighting.
01:12Hello.
01:13Hi.
01:14Week three.
01:15Oh, boy.
01:16I feel pretty good this time.
01:18I'm going to go in knowing that there's a business to be done.
01:22I think we're going to power through and make some good bakes today.
01:25Power through and prevail.
01:27The eyes are on us this week.
01:28Yeah.
01:29They're going to be looking for us to bounce back to where we were when we started.
01:32We feel very lucky that we squeaked by in that last one.
01:35We can't keep doing that.
01:37We definitely need to pick it up in the surprise bake so that we're not playing catch up.
01:42Welcome back to the Baked With Love barn.
01:44We've made it to week three.
01:46There's a lot riding on this.
01:48The winning team of Baked With Love will win $50,000 and have one of their bakes appear in a
01:55Hallmark Christmas movie.
01:56Shall we get the judges in to find out what you're up to this week?
01:59Yes.
02:00Welcome, Anna and Vaughn.
02:05Hello.
02:06Hello.
02:07The theme this week, oh, it's a lovely one.
02:10The famous Christmas carol, The 12 Days of Christmas.
02:15Before the judges fill you in on what you'll be baking today, I would like each of you to
02:21pick a piece of paper out of my Santa hat here.
02:24Renee and Sade.
02:25Five golden rings.
02:26Woo!
02:27Eight maids a-milking.
02:28Eleven pipers piping.
02:29Two turtle doves.
02:30Aww.
02:31Twelve drummers drumming.
02:32Six geese a-laying.
02:33A partridge in a pear tree.
02:34You have your line, so what do they need to do with their line, judges?
02:47I love this challenge.
02:49We want you to make 12 cupcakes.
02:52So we're looking for a sponge base, an Italian meringue buttercream, and a decorative element.
02:57They must taste delicious.
02:59Yeah.
03:00It is not style over substance.
03:02We want them to be uniform, perfectly baked, also inspired by the line that you chose and,
03:09obviously, baked with love.
03:11But I have a little secret.
03:14I don't really like cupcakes.
03:16What?
03:17I know.
03:18So I want you all to make a cupcake believer out of me.
03:21No small feat.
03:22No pressure, guys.
03:24You have one hour and 30 minutes.
03:28Off you go.
03:30I'm team cupcake all the way.
03:35You're right.
03:36How about you?
03:37Yeah.
03:38Team cupcake.
03:39I pulled out Eleven Pipers Piping.
03:42As a child, I would sing that song.
03:43I'm like, how am I going to make a connection here between music and what I want to make?
03:48But we're going to figure something out really quickly.
03:51We've got the two turtle doves, and we are using the inspiration of that turtle candy,
03:57which is that pecan, caramel, and chocolate combination.
04:01We're starting with our signature sour cream white cake.
04:05We've got some ideas for the decor, but...
04:08We're focusing on the bake.
04:09First thing is to nail the bake.
04:10Yeah.
04:11Three teaspoons of soda.
04:14That's a lot of soda.
04:15Baking soda.
04:16Okay.
04:17That's it.
04:18It's three teaspoons.
04:19Ben and Gabriel.
04:20Hey, Vaughn.
04:21Hi, Vaughn.
04:22My comeback kids.
04:23That's right.
04:24Hopefully not needing a comeback today.
04:26We have eight maids a-milking.
04:27Ben grew up on a farm where they raised dairy cows.
04:30Oh, cute.
04:31So this is a great nod to his childhood.
04:34I love that.
04:35So today we're going to do my sister's famous coconut cake.
04:38She makes it a lot during the holidays.
04:40We're working more collaboratively today, so we're going to be doing this essentially side-by-side.
04:45Being twins, I think it's going to be our superpower in this competition.
04:48As long as I have her by my side, I feel invincible.
04:52We just tend to have that instinct between us, and I don't think that's something that the other teams are going to have.
04:58What could go wrong in this challenge?
05:01Well, Italian meringue buttercream is really tricky, right?
05:04This is kind of embarrassing, but the first time I made Italian meringue buttercream, I cried.
05:08I added the butter and it became soup.
05:10Oh, yeah, yeah, yeah.
05:11And my mom was like, just keep whipping it.
05:13Yeah.
05:14I did.
05:15And it worked.
05:16And I was like, this is the most gorgeous buttercream.
05:17But you're dealing with temperatures.
05:18You're dealing with hot sugar.
05:19You're stabilizing the meringue.
05:21Yeah.
05:22And it can be really tricky.
05:24That's not the only thing that can go wrong.
05:26What?
05:27Well, they have to get the right sponge that's going to be able to hold the buttercream.
05:31And they need to make sure that they bake it quickly enough and cool it enough.
05:35Because if you put your buttercream on when it's warm, that's just going to melt and soak through the sponge.
05:40Yeah.
05:42There we go.
05:43Amy, Sally, how are you?
05:45I'm doing great.
05:46How about you?
05:47What's the flavor of your cupcakes?
05:48We drew a partridge in a pear tree.
05:50We're going to make a lemon sponge.
05:52This is a family recipe, and we're going to try to use some fresh pears that we're soaking in lemon juice and sugar right now to infuse into the buttercream.
06:00Have you made Italian meringue buttercream before?
06:03No.
06:04This is a new one.
06:05Do you feel the pressure because you have been, like, storming it?
06:09Like, last week you really came out on top, girls.
06:12It's motivational and pressure all at the same time.
06:15Right.
06:16You're so chill.
06:17You're like, it's motivational.
06:18It's a bit of pressure.
06:19Don't take our pulse or heart rate right now because it would not be good.
06:24So we're making a puto cupcake, which is actually coconut milk and glutinous rice flour.
06:34We steam it in the oven.
06:36It's chewy like mochi.
06:37So this is sort of a nod to my husband's Japanese heritage as well.
06:40I love that.
06:41Baking has been a really nice way for me to connect with my kids.
06:44My oldest son is on the autism spectrum.
06:46We have to make gingerbread cookies every holiday season.
06:50We do.
06:51He's brought in Uncle James for that as well.
06:53And he reminds us that we did not do it.
06:56He always says, we got grit.
06:58We don't quit.
06:59So we're going to give it our darndest to make it to the end.
07:02Are those pandan leaves?
07:04These are pandan leaves.
07:05Yes.
07:06And I see jackfruit.
07:07And jackfruit.
07:08Infusing those flavors into our bake.
07:10Oh, yum.
07:11So far, we haven't thrown anything away.
07:14Don't get confident.
07:15I want to do a blend of a couple different types of cocoa.
07:21He likes milk chocolate.
07:23I like dark.
07:24I think the two of them need to come together and have a baby, and it's called a cupcake.
07:27This bake is one I've made many times, but I have not made cupcakes with this.
07:33So we're going to do coffee flavoring.
07:36So since we're doing chocolate cupcakes, we thought, nice combo.
07:40I wish people could smell this bowl.
07:42It's really nice.
07:43One hour left.
07:45I'm popping this in.
07:46Hello, my little friends.
07:49Please be good to me.
07:51Go.
07:52Set a timer.
07:53You know, these are not the easiest things to work with.
07:59How's it going?
08:00Good.
08:01And how are you feeling after last week?
08:03We're feeling refreshed, actually.
08:05We had a chance to reset and refocus.
08:07It can be so hard when you can be on the bottom, but sometimes it can give you a bit of gasoline
08:11to kind of push you along.
08:13The five golden rings is exciting for me because my husband actually proposed just a few days before Christmas.
08:18That sounds perfect.
08:19So it's a really special memory for me.
08:22Halfway through.
08:23No.
08:24We completely forgot about the coconut.
08:25Oh, sorry.
08:30Not yet.
08:31I don't know what is going on with these cupcakes.
08:37Hey, Greg.
08:38If you'll just...
08:39Yeah.
08:40They didn't rise real good.
08:42They rise and they sunk.
08:44This recipe didn't work.
08:46They sunk.
08:47That's not like us.
08:49We might want to make another batch.
08:51We might need just a minute, okay?
08:53Yeah.
08:54You have 30 minutes left!
08:56What?
08:57Half an hour?
08:58So we have our cupcakes now out of the oven, cooling.
09:02And now we're working on our Italian meringue.
09:05Well, so I need your egg whites.
09:06Egg whites.
09:07Okay.
09:08Okay.
09:09Just a regular buttercream sort of person.
09:12So, yeah.
09:13I got to get this one down.
09:14I have made an Italian meringue buttercream before.
09:17It can be a bit finicky because it can go wrong very quickly.
09:22We'll see how this batch goes.
09:24So the timing is critical because the sugar syrup has to be a certain temperature.
09:29And the eggs have to be a certain consistency.
09:31You cannot none of this.
09:33This is very exact.
09:35If anything goes wrong, you have to throw out the batch and restart again.
09:39And we don't have time for that.
09:40A little sugar facial.
09:42Medium to stiff peaks here.
09:46240.
09:47All right.
09:48Bring it on over.
09:49Okay.
09:50I'm coming over here.
09:51Yeah.
09:52Yeah.
09:53Cool.
09:54You can do it faster than that.
09:5515 minutes left.
09:56Uh-oh.
09:57Come on.
09:58Next page.
09:59Next page.
10:00Next page.
10:01Oh, next page.
10:0212.
10:03455 grams of unsalted butter softened and cubed.
10:06So you want to measure that, please?
10:08I want the texture to be a little more firm before we add some additional flavorings.
10:12You could also easily mess this up.
10:14So, wish me luck, everyone.
10:17Inside our meringue, we put a little bit of spiced rum just to zhuzh it up a little bit.
10:21Come in.
10:26Don't over whip the meringue.
10:31I don't know what is going on with these cupcakes.
10:34This cake is sinking again.
10:36There's nothing we can do about that.
10:38We'll just fill it with icing.
10:42I don't know what happened here.
10:4510 minutes left.
10:46We don't have a picture of my dad.
10:47So we're just imagining how to put it together.
10:48That one kind of looks like a chicken.
10:49I'm making little drums out of marshmallows.
10:50Oh, how cute.
10:51I was a drummer when I was a kid.
10:52You were.
10:53You were.
10:54I was.
10:55It's like the drum chose you.
10:56I think they look pretty good, actually.
10:57I've never seen anything like this before.
10:58So, I think the novelty alone, people should recognize.
11:02And then you're just going to dip them in chocolate?
11:03Yeah.
11:04Vaughn did say he doesn't like cupcakes.
11:05Does that make you guys nervous at all?
11:06Yes.
11:07I think we might be able to convince him to come to our side and love cupcakes.
11:09Okay.
11:10Who doesn't love cupcakes?
11:11Fingers crossed.
11:12Why is it all coming down?
11:19Is that a little too soft?
11:22Oh, my goodness.
11:23So, I think the novelty alone, people should recognize.
11:25And then you're just going to dip them in chocolate?
11:26Yeah.
11:27Fingers crossed.
11:28Viper Cameron, John.
11:29I think we might be able to convince him to come to our side and love cupcakes.
11:31OK.
11:32Who doesn't love cupcakes.
11:33Fingers crossed.
11:40It's a little too soft.
11:42Little too soft, I think.
11:44I think you might have overdid it.
11:46That's what I was telling you.
11:48It's got to hold its consistency.
11:50Don't over-frost it, please.
11:55A little stressful right now.
11:57It's split.
11:58Ooh!
11:59Ah!
12:00OK, put it back in. Put it back in.
12:02I think you've kind of dropped the ball with the flavor.
12:04That was a little traumatizing.
12:10Five minutes left.
12:16We've got a really shaky hand right now
12:18because we are doing this as quickly as we possibly can.
12:22I'm trying to keep the finesse.
12:24OK, look, we're just going to do this.
12:26There you go.
12:27That's what we need in the middle of each one, OK?
12:29I can do that.
12:30We are just going to fill the cupcake with buttercream
12:36because this challenge is more about day four than flavor.
12:41The quickest and fastest way to move is together.
12:42So this is actually kind of fine.
12:46Oh, he needs ears.
12:47He needs ears, too.
12:49I'm just going to spray our little pears.
12:50Nothing like glitz and glamour.
12:53Like, hustle and eat.
12:54OK.
12:55Let's go.
12:56One minute left!
12:57One minute?
12:58Oh, my gosh.
12:59One minute left!
13:00OK.
13:01Let's get those drummers drumming and those pipers piping.
13:04That's us.
13:05The pipers were piping.
13:06The pipers were piping.
13:07You can't drum without sticks.
13:0960 seconds.
13:11Whoop, whoop, whoop, whoop, whoop, whoop.
13:13I don't know why I'm making those sound effects.
13:16Wait.
13:17Wait.
13:18Prettiest guys on top.
13:21Time's up!
13:22Woo!
13:23Tommy, time's up.
13:24Hey!
13:25They're cute!
13:26We did that.
13:27Say good job, Mom.
13:28Hope they like it.
13:29Yep.
13:30Gabrielle and Ben.
13:32Oh, my gosh.
13:33Oh, my gosh.
13:34Oh, my gosh.
13:35Oh, my gosh.
13:36Oh, my gosh.
13:37Oh, my gosh.
13:38Oh, my gosh.
13:39Gabrielle and Ben, please tell the judges about your cupcakes.
13:43So, we pulled eight maids a-milking, so we wanted to really milk this challenge for
13:48you.
13:49I particularly like this one who's got cross-eyed.
13:51Yeah.
13:52But I think you really captured the message of maids a-milking.
13:55Yes.
13:56You're so stinking cute.
13:57Can I just say, holiday classic round, you have a finished product.
14:05Me too!
14:06Yes.
14:07I can taste bicarbonate soda.
14:09I think you might have put too much baking soda in the sponge.
14:12But I do think that your icing is quite delicious.
14:15The only thing is that little tiny bit of metallic taste.
14:18I try.
14:19I think they look like little drums, so I quite like that.
14:24From afar, I'm like, yes.
14:26And then I get up a little closer, I wish there was a tiny bit more finesse.
14:30Mm.
14:31Mm.
14:32Your buttercream is delicious.
14:35Yes.
14:37You've struggled with your cake mix.
14:39Okay.
14:40It's a little bit slightly eggy, and it's a little bit dense.
14:42Okay.
14:43Today we made for you five golden coconut rings.
14:48Should we try this?
14:49Let's go, group.
14:54Your sponge is perfectly baked.
14:56It's beautiful.
14:57Your vanilla buttercream is really delicious.
14:59I absolutely love the coconut on the outside, because it gives texture.
15:03Technically, aesthetically, wonderful.
15:06My ladies are back.
15:08Yeah.
15:09They're back.
15:10Mm.
15:11Mm.
15:12Mm.
15:13Oh, my gosh.
15:14Carrots all over my face.
15:20Now, I know that your cake sunk a little bit, right?
15:23Yeah.
15:24It did.
15:25It did.
15:26What do you think happened there?
15:27I used a family recipe, and I had not tested it.
15:31So I think they look beautiful, but there really is very little cake in it.
15:36Yes, we did.
15:37But I've got some to try.
15:38We know.
15:39The butter icing is really silky smooth, but there's not a huge amount of flavor coming
15:42from it.
15:43I think you've kind of dropped the ball with the flavor, and with the sponge.
15:47We know you know how to do the aesthetics super, super well.
15:51Mm-hmm.
15:52What can you do to really push yourself with those flavors?
15:57We pulled out of the hat six gisalang.
15:59So we have chocolate cupcakes with chocolate-dipped strawberries for our eggs in our nests.
16:05Well, I like the look of the nest.
16:06That was very clever.
16:07I kind of wish that the eggs were, like, fully dipped so it looked like a whole egg.
16:13But I do think that your sponge is lovely.
16:15It's really soft, it's really moist, and it's got a great kind of chocolatey flavor.
16:18They're gorgeous, and I do agree that this sponge is really, really nice.
16:22And you did a good job technically with the frosting.
16:26Mm.
16:27You keep eating it.
16:28That's a good sign.
16:30We have a spiced pecan cupcake with a chocolate Italian meringue with a little bit of spice rum.
16:38It's split.
16:39Often when you're working with this type of buttercream, you can save it.
16:42Keep spinning it.
16:43Just keep letting it go.
16:44Because it's going to come back together.
16:46Okay.
16:47I clearly can see that they're doves, which I really like.
16:50Yeah.
16:53It's a little drier than I would want it to be.
16:55Okay.
16:56I do think the flavors are nice in there.
16:57I was a little worried about the chocolate buttercream because it looks a little gray.
17:01Okay.
17:02But it actually does have that nice little chocolatey flavor.
17:06They look a little rustic.
17:08Yeah.
17:09I think I struggle to see them as a pipe.
17:11Yeah.
17:12And then also with the leaves on the side, it doubly kind of confuses it.
17:17The mochi cake itself is super nice.
17:22Yeah.
17:23I kind of wish there was a tart element in there to cut through some of that sweetness.
17:30Mm-hmm.
17:31It's really innovative to think outside the box of what a cupcake could be, but the appearance
17:36could be a bit more fitting to the line in the carol.
17:40Well done.
17:41You survived the holiday classic challenge.
17:46So, judges, what did you think of their cupcakes?
17:50I don't necessarily know if cupcakes will be my favorite sweet of all time, but I did enjoy them.
17:57The two teams that we thought really excelled today were Susan and Salmon.
18:06Ah.
18:07And Rene and Sade.
18:11The concept was really good, and your bake of your cupcakes was also really excellent.
18:18Now, there were some teams that had a tougher time than others.
18:23Amy and Sally, while they looked so beautiful, really on the inside, they were pretty much just frosting.
18:33Rosa and Rosanna, your buttercream was split.
18:38And Marco and Steven, I want you to engineer that sponge a little bit more and work on the finesse.
18:48So, let's head back to the den, and we'll see you back in here for the ultimate festive bake challenge.
18:58So, Vaughn said, my ladies are back, and we can get back to where we would like to be in this competition, which is at the top.
19:08It was not our best bake.
19:10We have another challenge today, and I've just got to put what's happened behind us.
19:15She and I are not as known for our aesthetics.
19:17Yeah.
19:18But it seemed that they liked the flavors, and so that's important to us.
19:22This is our first time, you know, in the bottom three.
19:25I knew it was coming because the scale was the buttercream.
19:29We added a little bit of rum to it, so I think that's when it split is when we added the rum.
19:35Do you think the alcohol in the rum hit something?
19:37That's what happened.
19:38It's the finding that balance between, like, being ambitious versus being safe.
19:41This is the first time for us being in the bottom.
19:44It's a little uneasy, but I feel that we can pull it out.
19:48We're not going home.
19:49No.
19:50Just go ahead and just pull it apart.
19:51I don't understand how you want it.
19:52You guys are going to have another rustic one?
19:54We hope not too rustic.
19:55I think that's my favorite thing that I've eaten so far on this show.
19:58Okay, so now it's time for your ultimate festive bake challenge.
20:11Judges, what would you like them to make?
20:13Today, we would like for you to make a holiday trifle.
20:19Trifle for me is an absolute wow dish at Christmas.
20:25And you want it big, bold, and beautiful.
20:28So your trifle needs to be six layers.
20:31Traditionally, it's custard, cream, jelly, and sponge.
20:35But you can really push the boundaries here.
20:37We want it to have a beautiful decorative finish.
20:40Now, seeing as today's theme is the 12 days of Christmas,
20:44we want you to incorporate 12 different elements.
20:48So what you guys are saying, this is no trifling matter.
20:54You have two hours for this challenge.
20:57Off you go.
21:02So I should start with my oranges.
21:04I'm going to go grab a couple things from back here.
21:06Okay.
21:07Please be careful.
21:08I will.
21:09I'll show you.
21:10I've made trifles before.
21:12But I live in a studio apartment,
21:14which means I can only have no more than two people in my apartment anytime.
21:18So there's no need for a trifle unless I force feed my two friends
21:21a whole bowl that's meant for probably 10 to 12 people.
21:26We're doing one of my family's favorites in here,
21:28which is apple crisp.
21:30And it's actually an Amish apple crisp.
21:32A little nod to my Amish grandma.
21:36It's got vanilla pudding, cinnamon sponge, the homemade caramel sauce.
21:42I feel like this dish we've created is very much like a hug in a bowl.
21:46Yeah.
21:47So we're hoping that's how they'll feel.
21:48It tastes like home.
21:49It really does.
21:50So we listen to the judges and their critiques about our sponge being a little bit too condensed.
21:57This one is actually a very fluffy sponge, lots of air bubbles in it.
22:02So it should lift and rise and give them what they're asking us for.
22:05To avoid a soggy mess, baked elements need to be cooked and chilled before they're added to the trifle.
22:11It smells like coconut.
22:15You guys look like you're busy, busy, busy.
22:17We are.
22:18So what are going to be the main flavors?
22:19It's essentially mango, lime, and coconut.
22:22Very reminiscent of things that we like to eat around Christmas time.
22:25One of the sponges will be babinka, which is a Filipino rice-based cake baked in banana leaves.
22:32And then there's also a creme fraiche and coconut pound cake, lime curd, and polveron on top.
22:38And how will your layers be? Nice and clean?
22:40Yes.
22:41We're going to do our best for that.
22:43We're going to aim for that.
22:44Yeah.
22:45We're going to aim for pristine today.
22:46Yes.
22:47What we have here is Iranian saffron.
22:50It's the basis of Iranian cuisine.
22:52The saffron is the star of the show.
22:54It gives us the flavor, the scent, the color.
22:57It's really light, floral, delicate flavor.
23:00I see lots of different ingredients this time around.
23:04Yeah.
23:05That's what trifles are all about.
23:06Yes.
23:07You know, you can turn a trifle into anything you want.
23:10Trifles shouldn't just be vanilla on vanilla.
23:15Yes.
23:16And I feel like we've been getting a lot of vanilla recently.
23:18Yes.
23:19I want flavor.
23:21What else could possibly go wrong with a trifle?
23:24If you don't cook your custard out enough, it will be watery and wet.
23:29If you put it in when it's too warm, it will make everything else get muddled and soggy.
23:33We want to see clean lines.
23:35And with clean lines comes organization and good time management.
23:39And we know that's the Achilles heel of nearly everyone here.
23:42Yes.
23:43The recipe we're using to kind of base our whole trifle around comes from Salman's grandmother.
23:49We call her Sidi Jun, which is Sidi Deer in Farsi.
23:53She has a really lovely orange cake.
23:56To pair it, we came up with our own custard, which is inspired by Iranian sholazard, which is a rice saffron pudding.
24:05We're using orange cake.
24:07We have some fresh fruit we're putting into a gelatin layer.
24:10And then there's rose water and orange blossom.
24:12Mascarpone.
24:13She hand-wrote us her recipes, so we get that in Farsi with her beautiful handwriting.
24:18My grandma's always bringing that whenever we have a family dinner party.
24:24The flavors in our trifle today are inspired by my granny's ambrosia.
24:28It's a salad comprised of usually fruit, nuts, cream.
24:32I love ambrosia salad.
24:33Oh, awesome.
24:34We would eat it all the time growing up.
24:36That ambrosia is what we're trying to recreate into a trifle.
24:41We have vanilla custard, an amaretto cream, pecan crumble, and there's angel food cake.
24:49Earlier today was kind of the first time that y'all have fumbled a little bit in this competition.
24:54Yeah.
24:55How are you feeling about everything?
24:57I'm feeling better.
24:58Yeah, better.
24:59I mean, we learned a lot from what y'all gave us feedback on.
25:03To really focus on flavor, not just aesthetics.
25:07So we're working on that right now.
25:12Hello there.
25:13Oh my goodness.
25:14There's so much on your bench here.
25:15You guys are busy.
25:16We're busy bees.
25:17What's the main flavor kind of profile of us?
25:20Bourbon.
25:21Darlene, we are from Kentucky, the bourbon capital of the country.
25:25So we are bringing you a taste of our home state.
25:28The trifle is infused in bourbon.
25:30It is bourbon sponge.
25:32The front of it is a state of Kentucky in blue with blueberries.
25:37And you get my great-grandmother's bourbon balls.
25:40We have been together.
25:42It will be 40 years next year.
25:45It's been quite a ride.
25:47It's been loads of fun.
25:52I knew in probably the first few seconds I was going to spend the rest of my life with him.
25:56It was one of those things.
25:58Ditto.
25:59He'll say different.
26:00Ditto.
26:01Ditto.
26:02If you've ever had an old-fashioned cocktail.
26:04I love old-fashioned.
26:05So the pairing of the bourbon, the citrus.
26:07Wow.
26:08You'll love it.
26:09We don't have trifle in Italy.
26:12We have something similar called tiramisu.
26:14Which is layers of the sabayardi cookies, coffee, and cream.
26:18So we wanted to do an American-Italian mashup.
26:22We are making an Italian sponge cake, but also our own sabayardi cookies as the two cake bases.
26:28We'll be having swan pas de choux on top.
26:30And then we're incorporating mascarpone creams, sabayone cream, and fresh figs.
26:35For the last 31 years, I've lived at home and we cooked together every day.
26:40When I had moved out of the house right after I got married, you know, the rule was, oh, you know, we're not going to see you for a little bit.
26:46And that did not happen.
26:48You know, at times there may be a tear or tear too.
26:51Right.
26:52But only because there's so much, like, intention and love that are in these bakes.
26:57We're looking good.
27:00There we go.
27:01So now I can just take a little cool in the refrigerator.
27:05That looks like a cake.
27:08Awesome.
27:14Here we go.
27:15Clean.
27:16Where do you want it?
27:17What we'd like to see.
27:22Maybe not clean.
27:24Okay.
27:25Put it back in.
27:26Put it back in.
27:27Oh, my God.
27:28Oh, yeah.
27:29That definitely needs to go back in.
27:30Okay.
27:31Open up the oven.
27:32Got it.
27:33All right.
27:34That was a little traumatizing.
27:36This is like a rice cooker, a pressure cooker.
27:38All the bubbles are bubbling up.
27:39I can see you've poured yourself completely into this one.
27:43And the team that leaves this week is...
27:47You have 30 minutes left.
27:48Oh, wow.
27:49I have no idea.
27:50Okay.
27:51Break it up.
27:52Break it up.
27:53Don't worry.
27:54Oh, my gosh.
27:55Spoon it out.
27:56I think we'll be okay.
27:57I don't really know.
27:58We'll see.
27:59We'll see.
28:00We'll see.
28:01We'll hope and pray.
28:02This is gonna get broken apart anyway.
28:03So that's why I'm spooning it out.
28:04And I also need to just, like, get it cool quickly.
28:05It's gonna kind of be rustic anyway when we pop it.
28:06You guys are gonna have another rustic one?
28:07We hope not too rustic.
28:08So they want you to add that finesse.
28:09That's what they're really looking for with you guys.
28:10Okay.
28:11Okay?
28:12Okay.
28:13Okay?
28:14If you guys really focus on the presentation, I have a feeling it'll be wonderful.
28:19Oh, I think we've got a custard.
28:21What do you think?
28:22Look.
28:23Ooh.
28:24Ooh.
28:25We wanted to make sure we were incorporating flavors that you might see during the holidays.
28:29My aunts especially tend to make peach cobbler, which is one of my favorites.
28:34At the base, we're gonna have a pound cake.
28:35On top of that, we're gonna have a piece of chocolate.
28:38But I'm really looking for, with you guys.
28:40Okay?
28:41Okay?
28:42If you guys really focus on the presentation, I have a feeling it'll be wonderful.
28:45Oh, I think we've got a custard.
28:47What do you think?
28:48Look.
28:49Ooh.
28:50We wanted to make sure we were incorporating flavors that you might see during the holidays.
28:53that we're going to have a bourbon syrup, a vanilla custard, peach whipped cream, and then sprinkling
28:59that bourbon sauce on the top as well because we know Yvonne really loves his bourbon. I am working
29:05on the rice saffron custard. So actually this custard, unfortunately, is shola zard. Zard means
29:11yellow. So if it's not yellow, you didn't put enough saffron. Smells good. My workout in today,
29:21girlfriend. Beautiful. Okay, so what are you making? So now I'm making the zambayone. Zambayone is
29:28like a sweet cream dessert that is made with marsala wine, sugar, and eggs. Italian food,
29:35you can't ever go wrong. It's always delicious. I know, I know. Come on. Yes, it's Italian.
29:41It's got to be a certain consistency.
29:44One, two. Oh, okay. Oh, stop.
29:55Have you ever had divinity before? No, what's divinity? Divinity is, it's like a nougat.
29:59Ooh. Yeah, it's a very southern thing. My grandmother used to make it. Is it like a marshmallow?
30:05A little bit. Yeah, a little bit. Yes, very similar. And we will have the state of Kentucky
30:09in this cake. This is the shape of Kentucky, colored in Kentucky blue. We wanted to share a
30:15piece of home with everyone here, kind of what our story is with moving from Ohio to Kentucky,
30:21and kind of embracing the culture. 15 minutes. Do you need something with the mangoes?
30:27Um, oh my god. Yeah, I forgot about that. Oh my gosh. Oh my god. It's okay. Don't freak out. It's
30:33fine. We will somehow put it together.
30:42You need a minute. A little stressful right now. We got a lot of elements. We got this. It's all good.
30:51Okay. Rosa, Rosa, are you feeling the pressure after this morning? Yes. This is like a rice,
30:58a rice cooker, a pressure cooker. This is exactly what it feels right now. All the bubbles are bubbling up.
31:02Right. We're just trying to make a comeback. I think you're a very resilient person. Thank you.
31:11There's just 10 minutes left to assemble and decorate.
31:16I am actually working on my great-grandmother's bourbon balls. So enough for the trifle and enough
31:21for me for later on today. You just pop them in and after a little while you're very, very happy.
31:26Traditionally in the tiramisu, you soak it. This is espresso and amaretto. I'm making the swans.
31:36They're swimming. Five minutes left. Trying to make them all look kind of the same from the outside.
31:44Beautiful. Watch your fingers. Okay, we have four minutes. Go. They don't have to be touching,
31:51because we want the judges to see the layers in between. Just go ahead and just pull it apart and
31:54just shred it. Take this out? Yeah, just take it all out. I don't understand how you want it. Okay,
31:58then you have to watch that. Yeah. Please cook it down. Yeah, let me do that for you. Tell me how
32:01you want it, because I don't know. Okay. Layers should be distinct and hold their shape,
32:06not bleed into each other or collapse. Hopefully we don't get dinged for not being able to see all six.
32:12I think you can see six. It probably depends on where you're looking.
32:15It's all good. Here's Kentucky. They said give them layers, so we'll give them layers.
32:25One minute left. Stand back. It's going to be hot.
32:32Yeah, just go. It was supposed to be a little bit like, you know, this, but not like this.
32:40Do you want to drizzle? If we had a little bit more time,
32:42we could be a little bit more elegant about it.
32:46Pipe, pipe, pipe, pipe, pipe, pipe.
32:52Time's up. Don't be trifling.
32:57I just want to taste good.
32:59We finished.
33:02Oh my god.
33:06Rosa and Rosanna, you're up.
33:09So today we have the seven swans a-swimming trifle.
33:13I love the coffee notes that go through there. I think it's very, very delicious. The figs,
33:20they look really good, but flavor-wise they wouldn't be adding much to it.
33:24Your shoe is good. I think it could be a little crispier in spots, but I love the balance of flavor.
33:30Good job. Thank you.
33:32Gabriel and Ben, you're up.
33:34So we have made a merry Amish apple Christmas.
33:39Now the pieces of apple are very nice. And your sponge is lovely.
33:43I think your custard, we need more of it because there's so much cake, but there's very little
33:49moisture.
33:50Apples and cinnamon, very traditional. But what can you do to really push yourself to think a little bit
33:56more creatively with your flavor profiles?
33:59This trifle was inspired by our family reunion to the Philippines. We wanted to bring all the flavors
34:05and everything about that trip into this trifle.
34:08I do know that it was a little haphazard how this was strewn on top.
34:12It was at the 11th hour.
34:14Yeah.
34:14We thought there wasn't going to be a trifle.
34:16We've got the banana leaf at the bottom. You're not meant to eat that.
34:20Of course not yet.
34:21No, no, no.
34:23I can't taste all of the elements. They're kind of mixed together, but there's good moisture
34:28throughout.
34:29My critique was that I would want texture from this other than from the babinka,
34:34because, you know, that's gorgeous.
34:36Thank you, guys.
34:36Thank you, guys.
34:37Today, we've made for you a sweet southern peach trifle.
34:42I would have preferred if you had just cleaner lines. Could definitely have looked more elegant.
34:50Your roasted peaches are lovely. Your kind of peaches on top, they're not as delicious,
34:55so they really needed that cooking.
34:57Trifles, to me, can just be so rich. What is that thing that's going to
35:00add a little bit of brightness? But I love the bourbon.
35:05Our trifle is inspired by my mother, our children's daughter, Granny.
35:09She made ambrosia every year at Christmas.
35:12I love the look of this. I think this is so retro cool. I want to make this.
35:19Wow, what a compliment.
35:21Yeah.
35:21And the layers are really good.
35:27Bravo.
35:28That was really good.
35:30There's texture, there's balance, there's distinct flavors that also work super well together.
35:38I think that's my favorite thing that I've eaten so far on this show.
35:41Wow.
35:41I think what makes this trifle really work is that I can taste each layer.
35:48Every element eats nice on its own, but delicious together.
35:52And these cherries.
35:56They're so cute.
35:58Amazing job, ladies.
36:00This trifle represents a lot about us living in a new state. It is flavored as a cocktail. So it's an
36:08old-fashioned because we're old-fashioned kind of guys. So on the very top of it are my great-grandmother's
36:16bourbon balls.
36:17I feel emotional listening to you because both of you are looking at your trifle like it is the best
36:26thing that you've ever created. I can see your pride. I can see you've poured yourself completely into this one.
36:32There's a lovely kickoff bourbon in that. It's really balanced with the nuts and the cocoa.
36:41I might need that bourbon ball recipe. And the divinity is really good too.
36:46You've taken all the feedback and you've just come back with a bit of a masterpiece. So well done.
36:53Yeah, I'm going to try to talk without getting too emotional, but my boyfriend is from Kentucky.
37:00And being gay and from the south is something that is just really, really tough.
37:06Bourbon balls and divinity, things that I made with my grandma every year at Christmas.
37:11I just look at this and I see my past and I see my future. And I just want to thank you too
37:16for being people who help pioneer for future generations.
37:22I think you have knocked it out of the park here today, guys. Well done.
37:26We present to you our saffron trifle, inspired by my grandma, C.D. June.
37:34It's like something from a magazine. It's really beautiful.
37:38You have a beautiful light sponge. There is lovely acidity from your fruit.
37:42But actually, I think it could take a little bit more sweetness.
37:45The flavors are so, like, hit you over the face, but in the best way possible.
37:51I really, really, really love the saffron elements of it. It's really, really good.
37:57Oh, thank you.
37:58Wow.
37:59You guys have a really hard decision.
38:01Yeah.
38:04We put our heart and soul into it. That's what's hard.
38:07Yeah.
38:09Fingers crossed there is some grace and we can go for another week, which I would love.
38:13Yeah. Fingers crossed.
38:14I got to try ambrosia. I don't think I've ever had it before.
38:19I honestly almost cried. I thought, oh, they like it. And I mean, I thought, get a hold
38:24yourself, girl. In my heart, I thought about my mom.
38:29How did you feel about your feedback?
38:31I felt heard.
38:33Yeah.
38:34We do not have the traditional Americana family dynamic.
38:39Uh-huh.
38:40And they understood that in the South, being gay is not easy.
38:45Mm-hmm.
38:46It truly touched my heart.
38:55You guys have some work to do. Who do you think did really well this week?
38:59I think that there's been a real flip from the cupcake challenge to the trifle challenge.
39:05Still, I think the people who really did very well in the cupcake challenge didn't necessarily
39:11all do well in the trifle challenge. And those who did bad in the cupcake challenge
39:15seemed to kind of do well in the trifle challenge.
39:17So what are you thinking?
39:18Sally and Amy completely redeemed themselves, produced one of my favorite things that I've
39:23eaten on the show. Susan and Saman excelled at the cupcake. And also, their trifle was so good.
39:33Who do you think struggled this week?
39:35I think Rene and Sade did such a fantastic job in the cupcake challenge.
39:41But their trifle needed a bit of work.
39:43They do so good in one and then the other. That seems to be kind of a common theme with a lot of
39:48teams.
39:49With a lot of these teams.
39:49Yeah, you never know.
39:51James and Karen really missed the connection with the 12 days of Christmas.
39:55And there wasn't enough really different elements in their trifle.
39:59Rosa and Rosanna started off so strong in the beginning of this competition. And they're
40:05finding themselves in the bottom. What do you think is happening?
40:10This is a journey. It's just scary that, you know, when it happens again, they could have to go home.
40:15Well, you have to send someone home, guys.
40:17Well, I'm finishing my tea first.
40:19Okay, okay.
40:19I might spike mine with some of that bourbon that's out there.
40:22I hope you guys are extremely proud of yourselves because you all did an amazing job today.
40:35And it was really hard for the judges to decide which team is going home.
40:42So I have to ask, which team excelled today?
40:46Okay. So the team that we felt really represented themselves the best for our cupcake challenge
40:53and for our trifle challenge was...
40:58Susan and Salmon.
40:59Wow.
41:06You really excelled when it came to showing us that you are now becoming very confident bakers.
41:11It was good use of flavor and some really beautiful presentation. Well done.
41:16Proud to make my grandma C.D. June proud of that.
41:18We did the family justice.
41:20We did the family justice, yeah.
41:21We can still stay in the family. They'll be happy for us.
41:23Iranian flavors are always a winner.
41:25Vaughn, which team struggled today?
41:29Rosa and Rosanna, maybe your confidence was a little bit shaken this week.
41:34It came down to the Italian meringue being split and a little flat.
41:40James and Karen, there was timing challenges and that led to challenges with finesse.
41:49We just want the execution to match the brilliant ideation.
41:54Sadly, one team has to leave us today.
42:02And the team that leaves this week is...
42:04James and Karen, please hang up your aprons.
42:19Although it was their time to go home,
42:21when I've watched James and Karen cook together and work together, it's just a joy.
42:27We have to judge good versus great.
42:29And it's becoming tougher because they're only getting better.
42:34I couldn't have done this with anyone else.
42:36We did ourselves proud.
42:38I think we did our families proud, our cultures proud.
42:42This was a capital C challenge, truly.
42:47Every minute and second here was fantastic.
42:49I think our friends will be happy to
42:51eat whatever we make now because they know that we can pay.
42:59But how good luck can find at least a chasin'.
43:05You can choose to have for you,
43:10I just want your child.
43:11Maybe not find my kids.
43:13That's really true.
43:14You can choose.
43:14Maybe not find your kids too.
43:15By the way, maybe we can't be wicked enough to justire too.
43:22However, there has been multiple vectors for fun.
43:28Oh yeah, vary weights looked like on wheels.
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