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Inside the Arrest - Season 1 Episode 8
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00:00We wish you a Merry Christmas. We wish you a Merry Christmas. We wish you a Merry Christmas and a Happy New Year.
00:12Welcome to the finale of Baked With Love.
00:16Eight weeks ago, ten family pairs
00:21entered the Baked With Love barn
00:25in a bid to be crowned champions.
00:28We're aiming for nothing but the top. There's no point in trying to be shy.
00:31There are highs.
00:32Those look great, Susan.
00:34Thank you, Chef.
00:36So delicious.
00:38Oh my gosh.
00:39My ladies are back.
00:41And lows.
00:42I don't even know what to do.
00:43Dang it. These just don't look good.
00:45I messed that up in the beginning.
00:46Three teams have come out on top.
00:49I am in awe of you.
00:51I love you, girl.
00:53Good job, Mama.
00:54But only one will take home the $50,000 prize.
00:59The winners of Baked With Love are...
01:03...an Emerge triumphant.
01:11We're in the finals. We cannot believe it.
01:14Good luck, everybody.
01:15Good luck, friends.
01:16All right, ladies.
01:17Merry Christmas.
01:18Some of those early weeks, you know, our first make would go disastrously,
01:21and the second one, we'd just pull something out of the hat.
01:23I've loved the comeback that we've had, and we've done it at the right time,
01:26and, yeah, we're the comeback kids.
01:28Merry Christmas.
01:29Merry Christmas.
01:30I'm so proud of ourselves.
01:32We made it to the finals.
01:34We did it.
01:35Yay.
01:36We're all rooting for each other, but at the end, there'll only be one winner.
01:40That's it.
01:41Hello.
01:42Hello.
01:43We're just so happy to be part of the competition.
01:46We want everybody to have successful bakes.
01:48Bye.
01:49And just leave the hard work to the judges.
01:50Yeah.
01:51Yeah.
01:54Welcome back to the barn, guys.
01:55You made it.
01:57It's Christmas Day.
01:59Merry Christmas.
02:01Merry Christmas.
02:03Well, you must be really proud of yourselves.
02:06You should be.
02:08Shall we bring our judges in for one last time?
02:11Yes.
02:12Anna and Vaughn.
02:13Good morning.
02:14Good morning.
02:15Good morning.
02:16Merry Christmas.
02:17Merry Christmas.
02:18Oh, you look so cute.
02:20You all look so festive.
02:22Well, since it's Christmas, we thought we would add a Christmas treat to today.
02:28Please welcome a very special guest judge.
02:32She is baking royalty.
02:35She has written over 80 cookbooks, was a judge on the Great British Bake Off.
02:42Please welcome Dame Mary Berry.
02:46Hello, ladies.
02:47You cried.
02:51Hi, Mary.
02:52Welcome to the barn.
02:53Happy Christmas.
02:54Merry Christmas.
02:55Merry Christmas.
02:56Merry Christmas.
02:57I'm in the Christmas spirit already.
02:59Mary, would you like to tell the teens what they will be baking today?
03:03I would like you to make, we would like you to make, 24 canapes using rough puff pastry.
03:12Now, don't groan.
03:13You're going to be given the recipe for the pastry.
03:1712 of them will be pinwheels.
03:20The other 12 will be up to you, your invention.
03:24Fill them and garnish them however you please.
03:27But what we're really looking for is sophisticated bite-sized canapes.
03:33Mary, is this something that you would have on your Christmas morning?
03:36Absolutely.
03:37They're part of the tradition.
03:39So, a canapƩ in one hand and a glass in the other.
03:43But it must be bite-sized.
03:46Just one bite and then in.
03:49You have two hours for this challenge.
03:52Good luck, teams and Mary.
03:55Can you do me the honor of saying, off you go?
03:58Off you go!
04:00Good luck.
04:02Well, good luck.
04:03Good luck.
04:04So, this is a couple of things I got.
04:06And we got only 12.
04:07Hazel.
04:08Pine nuts.
04:09Parmigiano.
04:10We're gonna go somewhere with bacon.
04:12I'm not sure where.
04:13Sausage cream cheese.
04:15I got a balsamic glaze.
04:17Nice.
04:18Listening to Mary say the word canapƩ was beautiful.
04:21Can't believe she's here.
04:23So, we need to step up our game because she is an icon.
04:26It's a very merry Christmas.
04:31Rough puff pastry.
04:33There's an awful lot that can go wrong.
04:35They've got the recipe.
04:37And I suggest that they really read it through.
04:40The temperature of the butter is so key.
04:42So, the first stage of rubbing in the butter is important.
04:46So that when you roll it out and you add your frozen grated butter,
04:49that means that that stays in kind of pieces.
04:52You need those little flecks of butter in there to give it that flaky effect.
04:55Yeah.
04:56They've just got to get the consistencies right.
04:58It's got to be chilled in between.
05:00There's a lot of things at stake here with temperature control.
05:04And I would be hard pressed to think that any of them have laminated anything before.
05:13Today we are doing a rough puff pastry.
05:15We've never made it before.
05:16This is our first time making it.
05:18I usually buy puff pastry from the frozen section of the grocery store.
05:24But I'm excited to learn how to make it.
05:27I think maybe should I put some herbs and garlic in the puff pastry?
05:30Yeah.
05:32Hi, ladies.
05:33Hello.
05:34Hello.
05:35I have the lovely Mary with me.
05:36Hi.
05:37Christmas.
05:38How are you?
05:39Are you ladies excited about this challenge?
05:40Because I personally feel you are the savory queens.
05:45Yes.
05:46We are excited.
05:47So this is your pastry.
05:48We have basil and fresh garlic within the dough just to enhance the savoriness.
05:52So it's like an herbal element throughout.
05:55I think that's really exciting.
05:57You're having an Italian addition.
05:59Yes.
06:00You can smell it from here.
06:01Yeah.
06:02That's good.
06:03Our flavor profile is unique.
06:05We want it to stay true to our heritage and cultural traditions.
06:08We don't really measure.
06:09We're like, oh, we just put a pinch of that.
06:12Those are the ingredients sometimes that make the best.
06:15You know, when you're not measuring anything.
06:17They come out the best.
06:18They look marvelous.
06:19And they all taste good.
06:20And you're like, just put a little bit of this and a little bit of that in.
06:23What am I going to say?
06:25I'm a-trying.
06:26What have you chosen for your two canapƩs?
06:29So for the pinwheel, we were thinking of making a fresh pesto with more of like a traditionalist
06:35approach.
06:36And what about the other shape?
06:37Thinking of like a sun-dried tomato, olives, combination.
06:40Honestly, I mean, I'm pretty starving.
06:43I know, right?
06:44Yeah, I'll start making the pesto.
06:47I think we should chop up those sun-dried tomatoes real tiny.
06:52Yeah.
06:53Hello.
06:54Hello.
06:55Hello.
06:56Wow, we get both of you.
06:57It feels like judging time, right?
06:58Yes.
06:59What's your pinwheel going to be?
07:00So, our pinwheel is whipped ricotta and feta with sun-dried tomatoes.
07:05Basil and lemon, olive oil.
07:07Those are our favorites.
07:08Yes, we use that so often in our house.
07:10We go through that a lot in our house.
07:12And then our puffs are going to be sausage with herbed cream cheese, mushroom, garlic.
07:20And then those are going to be little pockets.
07:23Do you remember your first pastry?
07:25I don't know what you're talking about.
07:26The comeback kids are going to redeem themselves.
07:28That's right.
07:29We need to redeem ourselves.
07:30That's our plan.
07:31You guys have grown so much in this competition.
07:34It's like really amazing to see.
07:36Heads down.
07:37Heads down, yes.
07:38Okay.
07:39All right, so we roll it out on a lightly floured surface.
07:42Can you grab the frozen butter?
07:44So I've added the frozen butter in here.
07:51At the moment, we are laminating our dough, folding the butter into it.
07:55You want a glove?
07:56I can't talk right now.
07:57I've never done this before, so that's why I just want to make sure I do the steps
08:01correct.
08:02This is going to get chilled for 20 minutes.
08:05Halfway!
08:06Halfway through!
08:09Mmm.
08:10Oh gosh, that smells so good.
08:14Mmm.
08:15Yum.
08:16Pastel's done.
08:18So bacon?
08:19I smell bacon.
08:20I did get some bacon.
08:22We're from Alabama and bacon is a staple.
08:26And so, mom and daughter.
08:28Yes, ma'am.
08:29Is it wonderful to be together?
08:30Yes.
08:31It's so wonderful.
08:32It has been great.
08:33Mom and I are very close.
08:35We do a lot together.
08:36This is just something that is a once in a lifetime chance that I never even imagined
08:42we get to do together.
08:43Mm-mm.
08:44It's crazy.
08:45And you know what?
08:46You took us to all of our competitions and all of our things and now I'm taking you
08:50to one with me.
08:51So, it's very exciting.
08:53It is a possibility for us to win or we wouldn't be here.
08:57What are your two canapes?
08:59We are going to do a smoked salmon canapƩ and a bacon and cheese pinwheel.
09:04Do you have any tips?
09:06Timing is all important.
09:08And don't make them too big.
09:10Bite size.
09:11Bite size.
09:12Yes.
09:13Well, I'm dying to see what you're up to.
09:14Bye, ladies.
09:15All right, bye.
09:16You too.
09:17The green pesto and the prosciutto.
09:19More?
09:20Yeah, you need more.
09:21This is our bacon, egg, and cheese filling.
09:25This is our whipped feta and ricotta, lemon, basil, and sun-dried tomatoes.
09:32Doing awesome, honey.
09:34Wow, these are getting so doughy so quick.
09:36She said bite size, so I think that's good.
09:42How are they going to be bite size?
09:44I don't know.
09:46You can't undo it now.
09:47You don't have time.
09:48Hold on.
09:49Just cut them thin.
09:50Disastrous.
09:52Gosh, it's brilliant.
09:55This has to be fast.
09:57This is the final, so I have to nitpick.
09:59Just a quick 50k on the line.
10:08And this goes on there.
10:10It's the final, and there is $50,000 at stake.
10:14The judges have asked the teams to make 24 Christmas canapes.
10:22All right, let's see what that looks like now.
10:25Maybe do half.
10:27Yeah.
10:28Like this?
10:29Yeah, just to make them, yeah.
10:31You think that's a nice size?
10:33Yes.
10:34We're afraid this is going to puff really puffy, so one bite.
10:39If you roll it the way I originally rolled it, it would have been like a cinnamon roll.
10:44Okay.
10:45I don't know how those are going to look.
10:49Hello.
10:50Hello.
10:51Hello, Gabriel.
10:52Hi.
10:53It is amazing to see you.
10:56Well, what exciting news have you got?
10:58Yes, thank you.
10:59Is that your first?
11:00It's our first.
11:01What better to be pregnant and then also to get to be on an amazing baking show where you get to eat desserts all the time?
11:07Like, it's every pregnant girl's dream.
11:09We're here to play.
11:10We're planning to win this thing, absolutely.
11:13This money would be life-changing.
11:15We feel like we have a little advantage because we are the only team of three.
11:19And Baby does contribute.
11:21He gives me a little kick whenever he's like, come on, Mama.
11:24And I can see that you're both cooking.
11:26Don't let him do all the work.
11:27No, I never can.
11:29But I love him with the bake.
11:31Good luck.
11:32It's an honor.
11:34He's an honor.
11:37And we're just going to check on our pinwheels.
11:40We've been in for 15 now.
11:42I think these are going to be like five more minutes.
11:49Yeah, we've got 12 we can work with.
11:51We can go ahead and garnish with bacon.
11:55You did awesome.
11:56You did too.
11:57These look great.
11:5815 minutes left.
12:00Shh.
12:01What, honey?
12:02Well, we just don't have time.
12:03You're okay.
12:04Dang, we should have done bigger on the bottom.
12:08They look good.
12:09Pop them in.
12:14Good job, Mom.
12:15Get the salmon filling into the piping bag.
12:18Okay.
12:20Sun-dried tomato mixture.
12:23I think we should take these out.
12:25Let's give them 30 seconds.
12:26A little longer.
12:27Savory asparagus with shallots.
12:30I am adding a festive truffle cheese.
12:34I'll call you the pie popper.
12:36The pie popper.
12:37That was good.
12:38We're going to drizzle it with honey.
12:39One minute, guys.
12:40Uh-oh.
12:41Okay, we got this.
12:42One minute.
12:43Oh, yeah.
12:44Ready?
12:45Nice and crispy.
12:46This has to be fast.
12:47We're almost there.
12:48We can do this.
12:49You also got the honey.
12:51And put the prettiest ones in the front.
12:54Wish we had a caviar spoon.
12:56Plus, I'll make glaze.
13:00Time's up.
13:01Step away from your puff.
13:03Good job.
13:04You did great.
13:06We were close.
13:07Did everybody get a leaf?
13:09Everybody but one.
13:10Okay.
13:11Ben?
13:12Gabriel?
13:13Yes, so we present to you a mix of flavors that are really inspired by what we enjoy around
13:22Christmas time.
13:23Well, they look very tempting.
13:26The spirals.
13:27I love the shiny glaze on top.
13:30So, we've got ricotta and whipped feta, sun-dried tomatoes, fizzled with a balsamic glaze.
13:41It's good.
13:42Oh, wow.
13:43Mmm.
13:44I can get the flavor of those two cheeses.
13:48You couldn't stop at just eating one of those.
13:50It's difficult to get flavor in a pinwheel because if you put too much filling in, it
13:56just oozes out.
13:57It's easy if you only put a little in but it doesn't taste good.
14:01That's very, very lovely, delicious.
14:03Oh, awesome.
14:05The flavors were really great and I love that you finished with the balsamic glaze because
14:09it brought some acidity but also sweetness which I think balanced it perfectly.
14:13Great.
14:15You were very clever to use the feta because it doesn't melt and run away.
14:19It actually holds its body and its personality.
14:21But my goodness, we've got to acknowledge lovely lamination.
14:25That's very good for a rough puff.
14:27So well done.
14:29Our little pocket has some sausage and mushroom, herbed cream cheese, and then on top is a
14:36little rosemary and a brown butter sage sauce.
14:39I can really taste that sausage.
14:42It's very good.
14:43I love the rosemary on top.
14:45I wasn't getting as much brown butter.
14:47I do wish I had a little bit more filling on the inside.
14:50I think there could be a little bit more moisture in the center of the mix, but the flavors are
14:55great.
14:56Amazing job, guys.
14:57Great job.
14:59When you look at a canapƩ or any dish with your eyes, you've got to be tempted.
15:04I'm sure I am tempted.
15:06Cream cheese, smoked salmon spread topped with salmon roe and tender herbs.
15:12They're so enticing, Mary.
15:14I think I want to try one.
15:16The flavors are there.
15:19They taste very good.
15:20They look very tempting.
15:22You know, I think they taste so good.
15:24I love the pop of the salmon roe, which adds such a nice texture.
15:28I think they're delicious.
15:29When I cut through your pastry, the lovely, perfectly baked lamination.
15:33So now to the pinwheels.
15:35Now, looking down on that, we've rather lost the spiral effect.
15:39It has cooked bacon, cheddar cheese, a little sour cream, a little garlic, and chav.
15:46That is really, really good.
15:50The ratio of topping and filling is great.
15:53Gosh, it's brilliant.
15:55Delicious, classic, southern-style flavors.
15:58Okay.
15:59Well, I'm glad you liked them.
16:00Cheddar cheese is an excellent choice because it has that lovely, strong flavor,
16:04because you don't want the bacon to take all the attention.
16:07But they're a little bit rustic.
16:09Homely.
16:12So today, on our Italian savory journey, inspired by creating two types of pestos,
16:17one green and one red for Christmas.
16:20Gosh, they look good.
16:22I'm going to start with the pinwheel.
16:24So this is an herb garlic rough puff throughout.
16:27Fresh basil pesto, slices of prosciutto in there, toasted pine nuts, basil, and a little bit of lemon zest.
16:33Mmm.
16:34Very, very delicious.
16:36And I love the idea of herbs in the actual pastry.
16:40The smell of pesto is really hitting me as soon as I take a bite.
16:45Yeah, they're delicious.
16:48The bottom is lovely and golden brown.
16:50They do look a little bit rustic, but my goodness, they make up for it with flavor.
16:54We have, um, sun-dried tomatoes, um, mascarpone cheese, asparagus.
16:59She has just a little bit of truffle cheese on top and a drizzle of honey.
17:02Is that all?
17:03Is that all?
17:04That was a lot, huh?
17:07That couldn't be better.
17:09And the asparagus, I mean, so often they roll off when you eat it.
17:13Now this is gonna hold firmly.
17:16On Christmas morning when I'm having this in my right hand and drinking my left hand,
17:20I can think I'm in heaven.
17:23Mmm.
17:25I love that you added a sauteed element.
17:28Asparagus really, really complements the sweetness of the sun-dried tomato in that pesto.
17:34I think the flavors are really good.
17:35It's elegant.
17:36It's got a little acidity and a little bit of sweetness.
17:38I'm not sure about the truffle cheese in it and the honey drizzle.
17:42But all in all, this is a very delicious canapƩ to serve on Christmas Day.
17:46Amazing job, ladies.
17:47Thank you very much.
17:54When Mary Berry said that our puff pastry was good, I could have fainted of joy.
17:59That was the best, most reassuring thing to hear.
18:02We did really well in the surprise bake, but we still need to bring out everything we've got this afternoon.
18:07All in all, I think they were pleased.
18:10Very pleased.
18:11We took a chance and it paid off.
18:14I love the idea of what's at stake, the chance to win it.
18:19However, we've got a long bake ahead of us, a lot of steps, and we just have to focus on that.
18:25Last bake.
18:26The last bake.
18:27We want to get this done and win.
18:29Everything's bigger with this bake.
18:30Something has gone wrong in the mix.
18:32Oh, dang it.
18:33Oh, gosh.
18:34Welcome back to the barn.
18:47The final ultimate festive bake.
18:50Mary.
18:51We would like you to make your ultimate, signature festive bake to be the centerpiece of your Christmas table.
19:01And it's got to be sweet.
19:03So we're looking for a multi-bake.
19:06And that means you're going to show us an array of different skills.
19:10Seeing as this is your final bake with us, you've got to bring it.
19:16And it has to be large enough to feed 20 people.
19:19But most of all, it's got to be baked with love.
19:23For the final time, you have three hours for this challenge.
19:29Okay, ready?
19:31Off we go!
19:33Here we go.
19:34We're excited.
19:35It's the final challenge, and this is what we've been working towards.
19:40Okay.
19:41Butter.
19:42Last bake.
19:43The last bake.
19:44It's emotional.
19:46I'm not ready to leave this barn.
19:48I'm starting with the Madeleines.
19:50It's a small French pastry.
19:52It's almost in between a cake and a cookie.
19:57It is a hive of activity.
19:59They are locked in.
20:01All through the competition, we've talked to all of them about how they need to push themselves.
20:06You know, these centerpieces are requiring at least three different elements.
20:11What do you think is the biggest hurdle?
20:13It's timing.
20:14Detail takes a lot of time.
20:16I really want to see some finesse and some balance.
20:19These cakes are big.
20:20They could fall over.
20:21Absolutely.
20:22We're looking for delicious bakes here.
20:24Especially because it's the centerpiece.
20:26Especially because it's the final.
20:28It's really good to have that wow factor, hasn't it?
20:30Yeah.
20:31This is the showstopper.
20:33So we're really going to try to get these cakes in the oven.
20:37Get them chilled.
20:38Because we want to dedicate most of this time to the finesse and the decor.
20:43So our cake is going to be the traditional rum cake.
20:47I am making the two-layer sponge cake that's going to go as our base for the pastry Christmas tree.
20:57Well, this is a new method.
20:59I was thinking the same thing.
21:00Everything's bigger with this bake, so sometimes you need two forks.
21:04What is your cake?
21:06Our goal is to have this represent what Christmas mornings were like for us growing up and what we want them to be like for our future sun.
21:13Our plan is to create a winter wonderland almond cake with a hazelnut buttercream and almond crumble for little penguins playing, going down slides, landing in a pool of white chocolate mousse.
21:26I think that's most exciting.
21:28Oh, thank you.
21:29Something that got us into baking is we would bake cakes for our godson.
21:34He loves race cars, so last year we did a big race car.
21:37We even had the track running through the cake, like a tunnel.
21:40That was pretty neat, yeah.
21:41And that was, like, our first, like, epic cake, and we would imagine that we'd love to hopefully make for our son someday.
21:47Yeah.
21:48We've got to get the cakes in, baby girl.
21:50Yeah.
21:53Rosa.
21:54Rosanna, how are you?
21:55Every good, how are you?
21:56How are you?
21:57What's this you're making?
21:58What you needin'?
21:59This is the dough for the honey balls.
22:00That's called a shuffele.
22:01Ooh.
22:02Yes.
22:03So, tell us about your centerpiece.
22:05We have an Italian rum cake, there's a lemon, and then a chocolate Italian pastry cream.
22:10On top of that, this is going to be a Christmas tree made of shuffele.
22:14Luckily, we're going to be decorating the base with our ricotta cookies and do a sponge sugar accent on top.
22:20That's exciting.
22:21This is just a whole accumulation of all of our family's Christmas desserts into one piece, and that's what makes it really special.
22:27That's amazing.
22:31So, these are Madeline's, my daughter's favorites.
22:34Aww.
22:35The finished cake, what's it going to look like?
22:38It's going to look like a Christmas tree.
22:41The base will be an orange sponge, and then the tree will have Madeline's.
22:46They're going to be enhanced with chocolate, and then Mom has also made chocolate fudge.
22:50That's a little surprise at the end.
22:52In the competition, I don't know that I could do it with my daughter.
22:56I think she'd overrule me.
22:58I think our personalities complement each other.
23:01When we're baking together, we like to have a good time.
23:04We laugh a lot.
23:05I used to boss her.
23:06She's bossing me now.
23:08I'm so lucky that I had two wonderful grandmothers and a mother that encouraged me wanting to cook from a very early age.
23:16One of the best things about being Southern, we love family, faith, and food.
23:22As a grandmother, I love Christmas.
23:27Watching my grandchildren is very emotional.
23:30You cannot put a price on it.
23:32It's so exciting to see my children as adults making Christmas memories for their children.
23:41It is the greatest gift a parent can have.
23:44First round of cakes is done.
23:49One hour has passed!
23:53All right.
23:54All of our almond cakes, they're coming out of the oven now.
23:57I'm glad that we have all these out and cooling.
23:59The sooner we can get the cake stacked, the sooner we can have decorations ready.
24:03These are the finales.
24:04We want to get this done and win.
24:07We're frying the dough with the choufli.
24:10Yeah, start stacking the cakes.
24:12I am dipping the Madelins in chocolate.
24:17Are they starting to look like penguins, though?
24:19I knew when you were doing that.
24:20I was like, they're big.
24:21Essentially, we just want to make a big Christmas wonderland playground.
24:25That symbolized, like, what our Christmases looked like growing up.
24:28Good luck, guys.
24:29Thank you, friends.
24:32Christmas is our favorite time of year.
24:34So many traditions that we've been doing since we were kids.
24:37Every Christmas, we go get a tree at a local tree farm by my parents' house.
24:41That's one tradition of many.
24:44The vibes are so fun.
24:46We'll have Christmas music playing.
24:47We dress up as Santa and Mrs. Claus.
24:49We do a big entrance.
24:50You know, sometimes Santa comes from the roof, so we need some sounds up there.
24:55We have sleigh bells.
24:56We sing.
24:57We go all the way.
24:59He married an absolute theater girl at the heart.
25:01Tell you what one's open sleigh.
25:03It's been something really, really fun to do with his big family.
25:06I think we bring the right skills and the right team dynamic to win this thing.
25:12I'm going to get all of your frostings ready.
25:13Okay, that would be great.
25:14And then we'll just start getting them loaded up.
25:16Okay.
25:17Halfway through!
25:19Okay, we gotta go.
25:22Vanilla Italian pastry cream.
25:24Orange sponge, orangey frosting.
25:28Mom, this icing has a great texture.
25:31I am working on our hazelnut buttercream.
25:34Do you want to get, um, the next cake coat?
25:38Oh, dang it.
25:40Oh, gosh.
25:41Oh, no.
25:42Dang it.
25:43Hold on.
25:44Repipe it, repipe it, repipe it, repipe it.
25:45Oh, we've got to put the fudge up.
25:47The presents.
25:48This thing is really leaning.
25:49Well, it is a masterpiece.
25:57That wasn't too much.
25:59Oh, I'm glad that wasn't a big one.
26:00I'm sorry.
26:01You're okay.
26:02Like our cake, this challenge is a mountain, so we're hiking up to the top.
26:07Do you want me to put the crumble now?
26:08Yeah.
26:09Just not too much on there.
26:12After eight weeks of baking...
26:14This is the rum?
26:16It's the last chance the remaining three teams have to impress our judges.
26:21Let's go ahead with the ganache.
26:23Okay.
26:24Then we've got to start building.
26:25Roseanne, should I put the tree together?
26:26Yeah.
26:27They kind of represent, like, Christmas balls on a tree.
26:31Struffles on.
26:32All right.
26:33Let's do this, Mom.
26:34Okay.
26:35I've got to do the fudge.
26:36Okay.
26:37This is more important.
26:38Help me get this built up, and then you can do fudge.
26:41Carving a little slide for our friends to go down.
26:43This thing is really leaning.
26:47And we have my grandmother's ricotta lemon cookies.
26:50Those are our Christmas staple in our home.
26:52That recipe has been unchanged for over 50 years.
26:54We'll be tasting their family history.
26:57We certainly will.
26:59There's many recipes that we only make during Christmas time.
27:03You know, it's recipes that we look forward to making only once a year.
27:06Right.
27:07It's a piece of history that has been brought down to generations.
27:10Just a book.
27:11Yeah.
27:12Baking is our love language, especially because growing up in New Jersey, growing up on the farm, we had access to many fresh ingredients.
27:19So it gives you more of the creative ability as well.
27:22So this is the way I make much of our love.
27:26My house is open to everybody.
27:28So, yes, it brings out our best in everything.
27:31Our traditions, our love for each other, our family and friends together.
27:35At the end of the day, we sit around that table for hours, eating and drinking.
27:42And it's so meaningful to us, Christmas.
27:45This is my white chocolate mousse.
27:49It's actually going to be a little pool where our penguins are going to be getting a little R&R.
27:55Now, traditionally, there's almonds on the edge of a rum cake.
27:58So that's exactly what I'm doing here.
28:00I don't think we have time.
28:01If you're not stressing, I'm not.
28:03All I'm stressing, I'm not.
28:05Fine, I'll admit it.
28:06Just a quick 50K on the line.
28:08In eternal glory.
28:11This is going to be our tree topper.
28:13Just a large orange.
28:15Oranges were given as gifts during the Depression.
28:19And I distinctly remember my dad telling me it was like a treasure.
28:24OK, look at the pool.
28:26I love it.
28:27OK.
28:28That's fine.
28:2915 minutes left!
28:31Goodness gracious.
28:32OK, hurry, hurry, hurry, hurry.
28:34We've got to get more penguins on there, huh?
28:36I don't think we should overdo it.
28:38Honey, you've got to have a couple more penguins.
28:40Sponge sugar.
28:42Throwing glitter on anything that'll stand.
28:45We've got to fly through this cake.
28:47It could be a little bark.
28:49I put bark.
28:50The icing sugar.
28:51The icing sugar.
28:52The icing sugar.
28:53The icing sugar.
28:54The one from the cookies.
28:55Mom, you can't put it on when it's on the cake.
28:56Uh-uh.
28:57You can't keep playing with it because I don't...
28:59I know, but you keep moving it.
29:01These oranges are so cute, Mom.
29:03One minute!
29:04Here's our little snowballs.
29:05Whoever wants to have a snowball fight.
29:07Hold on.
29:10Repipe it.
29:11Repipe it.
29:12Repipe it.
29:13Repipe it.
29:14Repipe it.
29:15There it is.
29:16What do you think?
29:17Any last-minute adjustments?
29:18Oh, we've got to put the fudge up.
29:19A present.
29:20I wish you didn't touch it.
29:21I wish you didn't touch it.
29:22I wish you didn't touch it.
29:23Shave white chocolate in the pool.
29:24Here.
29:25Glitter those things.
29:26The whole thing is...
29:27Well, it's supposed to be...
29:30That's time, everyone!
29:32Step away from your vapes.
29:33Don't get in trouble.
29:34OK.
29:35Congratulations, guys!
29:36We look angry.
29:37That is your final bake finish.
29:46Gabrielle and Ben.
29:50We present to you Waddling in a Winter Wonderland.
29:55Our flavors are almond cake, almond crumble, a hazelnut buttercream, and then a white chocolate mousse pool.
30:05Mm-hmm.
30:06That they're playing in.
30:07And we just feel this really represents the childlike whimsy and wonder that we can't wait to experience.
30:14Can you imagine a family on Christmas morning?
30:17The squeals of joy to see that.
30:20It certainly catches the eye.
30:22Ben, I think you might have a future as a claymation artist.
30:24Yes.
30:25Yes.
30:26These things are so cute and so expressive.
30:29It is a little leaning, but I think that almost maybe adds to the topsy-turvy whimsy of it, maybe.
30:36There you go.
30:38Beautifully moist.
30:40The almond is coming through of that cake.
30:43What the lovely smooth sponge, and then the almond crunch goes really well.
30:49I think it's stunning.
30:52This sponge, the texture of it is wonderful.
30:55It is a little sweet for me, but technically, it is gorgeous.
31:01This is the final, so I have to nitpick.
31:05I love the flavor of your pool, but for me, it's a little bit closer to a ganache than an actual mousse.
31:11It's missing bubbles, and I would love just a little bit of acidity to punch through here.
31:16But my goodness, it's a triumph of a cake.
31:20Wow.
31:25Amy and Sally.
31:27Legend has it that St. Nicholas gave oranges out to people to give them hope at Christmas,
31:33and chocolate is also a yummy thing that Santa leaves in stockings.
31:38Instead, the combination of the two flavors are made of madeleines, an orange sponge cake,
31:45and some little bitty presents of chocolate fudge.
31:48If you love chocolate and orange, I think this is the answer.
31:54This is really refined, just such an Amy and Sally centerpiece.
32:00I love it.
32:01When I was a little girl, we always had clementines at the bottom of a stocking,
32:05and I never really knew why, so I've just learned something today.
32:13A beautiful sponge, and there is a definite flavor of pure orange, which is very delicious.
32:19And the chocolate, you've kept a very good shine to it, and that's not easy.
32:24It is a lovely centerpiece.
32:28The orange flavor is so nice.
32:30I loved the buttercream.
32:32When I had it with the chocolate, it made a lot of sense.
32:36The fudge reminds me of my grandma's fudge.
32:39Your madeleines, something has gone wrong in the mix.
32:43They are definitely not giving the same light, fluffy texture I would expect from a madeleine.
32:48Otherwise, the flavor is lovely.
32:50Thank you so much.
32:51Thank you ladies.
32:53Rosa and Rosanna, today we have for you a traditional rum cake filled with a lemon chocolate pastry cream filling and an Italian sponge.
33:04Lemon ricotta cookies.
33:06On top, struffoli Christmas tree, which is a traditional fried dough mixed with honey.
33:10It is a masterpiece, and I'm looking forward to trying that rum cake.
33:16I like a bit of booze in a cake.
33:18Okay.
33:19I love the mixture of the red and the green kind of glossier cherries and the gold leaf all around it.
33:27Kudos to you on the sugar work.
33:29I think it's wonderful.
33:30Why are you emotional?
33:32You're okay.
33:33You're good.
33:34I'm very emotional.
33:35It's a very proud moment, and this is symbolic of how proud I am of my mom and what we've done to get to this point.
33:41Joyful tears.
33:42It's very joyful tears.
33:43Joyful tears.
33:44Incredibly joyful.
33:45Absolutely.
33:46Wipe them away and smile.
33:47Wipe them away and smile.
33:48Wipe them away and smile.
33:51Aw.
33:53The sponge is soft.
33:58Look at that.
33:59Just look at that sponge.
34:00I know.
34:01Is the rum actually in the sponge?
34:05So the rum is crushed there.
34:06Yeah.
34:07There'll be a surprise.
34:08I don't think I trust myself.
34:11You wanted booze.
34:12You got booze.
34:13It's all right.
34:14It's new to me, these dough balls.
34:15Struffoli is a staple for an Italian family.
34:16Struffoli and panettone.
34:17What I like about this cake is there are many elements to it, which we asked for.
34:30You know, we've got this beautiful sponge, two icings, cream around the outside, and we've
34:36got these little balls.
34:37Not my favorite.
34:38They're quite sweet.
34:39And then we've got this nice cookie.
34:43It's a soft sponge cookie.
34:46Look at that.
34:47Some lemon in there.
34:48And that is what is making it so much better because I found the little dough ball rather
34:53too sweet.
34:54You know, when I hear flavors, I want to taste them.
34:59And I tasted that rum.
35:01The struffoli was a little on the sweet side for me as well.
35:05But the lemon cookie, the glaze on that has such a nice acidity and tang.
35:10Right.
35:11But they're ricotta cookies.
35:12That's why they're so tender.
35:13That's why they're so up and tender, right?
35:14Yeah.
35:15Rosa, I've never seen you so excited.
35:18Struffoli are particularly, I think, delicious with the cream.
35:22I love when we protect, like, family traditions.
35:25I love when we share the stories of what different cultures do at Christmas.
35:30And that's what this represents.
35:34Thanks so much.
35:37Amazing job, you guys.
35:40You should be very proud of yourselves.
35:43Every single signature Christmas centerpiece represented your family, your family history,
35:50your personalities.
35:52See you very soon.
35:53Genuinely, it's still anybody's game.
35:55Right.
35:56You know, everybody had praise.
35:58Everybody had a little bit of critique.
36:00I feel very proud of what we did in there.
36:03Yeah.
36:04And we've learned a lot.
36:05Oh, yeah.
36:06We've learned a lot.
36:08You could tell exactly who made everything.
36:10And I felt like our cake was very true to ourselves.
36:12Yeah.
36:13It's, uh, I have no idea what's about to happen.
36:16How many of y'all expected and then ended up in the finals?
36:26Raise my hand and say, not me.
36:28Not me.
36:29Not me.
36:30Not me.
36:31$50,000 and a chance for your bait to be featured in a Hallmark movie.
36:35Mom, what would you do if you won?
36:38I was always told, don't spend money before you have it.
36:43I think for us, it's an easy answer.
36:46I mean, with the baby on the way, we just have all these dreams of what that's going to be like raising our little bubba.
36:53My mom and I have always discussed of, like, opening a little Italian food shop.
36:58This is a dream that I wanted to share with my daughter.
37:02We've done all we can do, so now it's just waiting for the judges.
37:06Mary, your Christmas stocking, do you like it?
37:14I love it.
37:15Bit near the fire.
37:18I hope I don't go up and smoke.
37:21Okay, judges.
37:22You guys have a very hard decision to make because I feel like they all did well and they all, most importantly, stayed true to themselves.
37:33Yeah, I think that's a fair thing to say. They all represented themselves really well today.
37:38I think the standard was exceptionally high.
37:41There was certainly a lot of love about today because they must have been so anxious, so proud to have got so far to the final.
37:50So, what are the thoughts that are going through your minds right now?
37:54Overall, wow, how far they have come.
37:58Rosa and Rosanna really stood out to me from the beginning because they went savory with their first bake, which was the pie.
38:06They were the only ones to do that.
38:08That is who they are.
38:09They're going to show you their heritage.
38:11They're going to have so much pride about being Italian.
38:14What about Gabriel and Ben?
38:17We've called them the comeback kids for a reason.
38:19They might make a mistake or they might drop the ball, but my goodness, they come back twice as strong.
38:24Really pushed themselves today. I thought they did an excellent job.
38:28And Amy and Sally, very original.
38:32You knew exactly what they were going to bake.
38:35And now, at the end, I would have never guessed orange and chocolate for their final bake.
38:42And when they used to use chocolate in the beginning, it was very mild.
38:46Where this chocolate today was delicious, rich, strong, cocoa, dark chocolate.
38:51And with that shine.
38:53I know.
38:54I mean, really, it was amazing.
38:56Do you have a winner for Bake With Love?
38:59It's really tough because they all excel in so many different ways and they really brought it today.
39:08What an incredible experience this competition has been.
39:17Tell us what it has meant to you to be in the final of Baked With Love.
39:21This has meant the world to us.
39:23The fact that we're here today, we just keep talking about how surreal it's been.
39:27So grateful for the way it has influenced our relationship, too.
39:31It's been more about, you know, not just the bakes, but about our love, too.
39:35You guys are so lovely.
39:36Oh, it's been such a blessing.
39:38Genuinely, it's just...
39:40No tears, Mary.
39:41No tears.
39:42I'm watching you.
39:43And experience it.
39:46And we did it together.
39:48So I'm proud of everything.
39:51We haven't spent as much time together alone since I lived at home.
39:55Yeah.
39:56Sally and Mom's weeks of fun.
39:58It has been a wonderful day.
40:02The baking has been incredible and magical.
40:07Well done, everybody.
40:09But you all poured your hearts into every single bake.
40:14And all of you's had your bad days, but you always picked yourselves back up and showed resilience.
40:21Y'all have made this such a cool experience for me.
40:23Personally, you've reminded me why I do this in the first place.
40:28There will only be one team who walks away with our Baked With Love trophy, wins $50,000, and their recipe featured in a Christmas Hallmark movie.
40:45The winners of Baked With Love are...
41:02Rosa and Rosanna.
41:05Oh, I knew it!
41:07Yeah, I knew it.
41:08I knew it!
41:09I knew it!
41:10I knew it!
41:11I knew it!
41:12Congratulations.
41:13I think Rosa and Rosanna just really represent every single thing that this show is about.
41:18From day one, they showed us who they are, and they stuck to that.
41:23Oh, my God!
41:26The three teams today had similar strengths, but very different styles.
41:31It was a really close competition.
41:34Here you go, there you go!
41:36Oh, we're so excited!
41:41We are so excited!
41:43I'm just so proud of us.
41:45We never thought this would ever happen.
41:47We really did Baked With Love.
41:48With love.
41:49Exactly.
41:50We did it with all our heart, sweat, and tears.
41:54You know, you hear dreams coming true for other people, and you're so happy for other people.
41:59You never think it'll happen to you.
42:02We're so happy that Rosa and Rosanna won.
42:06I feel like I've gotten to know you even more.
42:09Yeah, yeah.
42:10Might have found out some things we didn't want to know.
42:12Yeah.
42:13Just kidding.
42:14Just kidding.
42:15Well-deserved win for Rosa and Rosanna.
42:18They crushed it this entire show.
42:21I think this has truly been one of the most special moments and experiences of our entire lives.
42:27Never just about the flour and the butter and the sugar, but when you're baking, it truly can be a love language that you get to share with others.
42:34And that's the most special part for us.
42:36I just think it's something we're going to remember for the rest of our lives.
42:40I would like to end this episode with you guys teaching us how to say Merry Christmas in Italian.
42:46Buon Natale a tutti!
42:48Oh my gosh.
42:49Wait a minute.
42:50Two, three.
42:51Buon Natale a tutti!
43:18Yeah, two, three.
43:19I don't know.
43:20Bye.
43:21Bye.
43:22Bye.
43:23Bye.
43:24Bye.
43:26Bye.
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