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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.
00:17Welcome to the finale of Baked with Love.
00:21Eight weeks ago, ten family pairs entered the Baked with Love barn in a bid to be crowned champions.
00:33We're aiming for nothing but the top. There's no point in trying to be shy.
00:36There were highs.
00:37Those look great, Susan.
00:39Thank you, Chef.
00:41So delicious.
00:43Oh my gosh.
00:44My ladies are back.
00:46And lows.
00:47I don't even know what to do.
00:48Dang it. These just don't look good.
00:50I messed that up in the beginning.
00:52Three teams have come out on top.
00:54I am in awe of you.
00:56I can't believe that.
00:57I love that.
00:58Good job, Mama.
00:59But only one will take home the $50,000 prize.
01:03The winners of Baked with Love are...
01:07...an Emerge triumphant.
01:15We're in the finals. We cannot believe it.
01:19Good luck, everybody.
01:20Good luck, friends.
01:21All right, ladies.
01:22Merry Christmas.
01:23Some of those early weeks, you know, our first bake would go disastrously.
01:26And the second one, we'd just pull something out of the hat.
01:28I've loved the comeback that we've had.
01:29And we've done it at the right time.
01:31And yeah, we're the comeback kids.
01:33Merry Christmas.
01:34Merry Christmas.
01:35I'm so proud of ourselves.
01:37We made it to the finals.
01:38And we did it.
01:40Yay.
01:41We're all rooting for each other, but at the end, there'll only be one winner.
01:45That's it.
01:46Hello.
01:47We're just so happy to be part of the competition.
01:50We want everybody to have successful bakes.
01:53Bye.
01:54And just leave the hard work to the judges.
01:55Yeah.
01:56Yeah.
01:57Welcome back to the barn, guys.
02:00You made it.
02:01It's Christmas Day.
02:04Merry Christmas.
02:05Merry Christmas.
02:08Well, you must be really proud of yourselves.
02:11You should be.
02:13Shall we bring our judges in for one last time?
02:16Anna and Vaughn.
02:18Good morning.
02:20Good morning.
02:21Merry Christmas.
02:22Merry Christmas.
02:23You look so cute.
02:25You all look so festive.
02:27Well, since it's Christmas, we thought we would add a Christmas treat to today.
02:33Please welcome a very special guest judge.
02:37She is baking royalty.
02:40She has written over 80 cookbooks, was a judge on the Great British Bake Off.
02:47Please welcome Dame Mary Berry.
02:51No worries.
02:52Right.
02:56Hi, Mary.
02:57Welcome to the barn.
02:58Happy Christmas.
02:59Merry Christmas.
03:00Merry Christmas.
03:01I'm in the Christmas spirit already.
03:04Mary, would you like to tell the teens what they will be baking today?
03:08I would like you to make, we would like you to make, 24 canapés using rough puff pastry.
03:17Now don't grow, you're going to be given the recipe for the pastry.
03:22Twelve of them will be pinwheels.
03:25The other twelve will be up to you, your invention.
03:29Fill them and garnish them however you please.
03:32But what we're really looking for is sophisticated bite-sized canapés.
03:37Mary, is this something that you would have on your Christmas morning?
03:41Absolutely.
03:42They're part of the tradition.
03:44So a canapé in one hand and a glass in the other.
03:48But it must be bite-sized.
03:51Just one bite and then in.
03:54You have two hours for this challenge.
03:57Good luck, teams and Mary.
04:00Can you do me the honor of saying, off you go?
04:03Off you go!
04:04Good luck!
04:06Well, good luck.
04:08Good luck.
04:09So this is a couple things I got.
04:11Basil, pine nuts, parmigiano.
04:15We're going to go somewhere with bacon.
04:17I'm not sure where.
04:18Sausage, cream, cheese.
04:20I got a balsamic glaze.
04:22Nice.
04:23Listening to Mary say the word canapé was beautiful.
04:26Can't believe she's here.
04:28So we need to step up our game because she is an icon.
04:31It's a very merry Christmas.
04:36Rough puff pastry.
04:37There's an awful lot that can go wrong.
04:40They've got the recipe and I suggest that they really read it through.
04:45The temperature of the butter is so key.
04:48So the first stage of rubbing in the butter is important.
04:51So that when you roll it out and you add your frozen grate of butter,
04:54that means that that stays in kind of pieces.
04:57You need those little flecks of butter in there to give it that flaky effect.
05:00Yeah.
05:01They've just got to get the consistencies right.
05:03It's got to be chilled in between.
05:05There's a lot of things at stake here with temperature control.
05:09And I would be hard pressed to think that any of them have laminated anything before.
05:13Today we are doing a buff puff pastry.
05:20We've never made it before.
05:21This is our first time making it.
05:23I usually buy a puff pastry from the frozen section of the grocery store,
05:28but I'm excited to learn how to make it.
05:30I think maybe should I put some herbs and garlic in the puff pastry?
05:34Yeah.
05:35Hi, ladies.
05:36Hello.
05:37Hello.
05:38I have the lovely Mary with me.
05:39Hello.
05:40Christmas.
05:41How are you?
05:42Are you ladies excited about this challenge?
05:45Because I personally feel you are the savory queens.
05:48Yes, we are excited.
05:49So this is your pastry.
05:52We have basil and fresh garlic within the dough just to enhance the savoriness.
05:57So it's like an herbal element throughout.
06:00I think that's really exciting.
06:02You're having an Italian addition.
06:04Yes.
06:05You can smell it from here.
06:06Yeah.
06:07That's good.
06:08Our flavor profile is unique.
06:09We want it to stay true to our heritage and cultural traditions.
06:13We don't really measure.
06:14We're like, oh, we just put a pinch of that.
06:17Those are the ingredients sometimes that make the best.
06:20You know, when you're not measuring anything, they come out the best.
06:23They look marvelous and they all taste good.
06:25And you're like, just put a little bit of this and a little bit of that in.
06:28And at the end of the day, what am I going to say?
06:30I'm Italian.
06:31What have you chosen for your two canapés?
06:34So for the pinwheel, we were thinking of making a fresh pesto with more of like a traditionalist approach.
06:40And what about the other shape?
06:42Thinking of like a sun-dried tomato, olives, combination.
06:45Honestly, I mean, I'm pretty starving.
06:48I know, right?
06:49Yeah, I'll start making the pesto.
06:54I think we should chop up those sun-dried tomatoes real tiny.
06:57Yeah.
06:58Hello.
06:59Hello.
07:00Wow, we get both of you.
07:01It feels like judging time, right?
07:02It's all good.
07:03What's your pinwheel going to be?
07:05So our pinwheel is whipped ricotta and feta with sun-dried tomatoes.
07:10Basil and lemon, olive oil.
07:13Those are our favorites.
07:14We use that so often in our house.
07:15We go through that a lot in our house.
07:17And then our puffs are going to be sausage with herbed cream cheese, mushroom, garlic.
07:25And then those are going to be little pockets.
07:28Do you remember your first pastry?
07:30I don't know what you're talking about.
07:31The comeback kids are going to redeem themselves.
07:33We need to redeem ourselves.
07:34That's okay.
07:35You guys have grown so much in this competition.
07:38It's like really amazing to see.
07:40Heads down.
07:41Heads down.
07:42Work hard.
07:43Okay.
07:44All right.
07:45So we roll it out on a lightly floured surface.
07:47Can you grab the frozen butter?
07:50So I've added the frozen butter in here.
07:55At the moment, we are laminating our dough, folding the butter into it.
08:00You want a glove?
08:01I can't talk right now.
08:03I've never done this before, so that's why I just want to make sure I do the steps
08:06correct.
08:07This is going to get chilled for 20 minutes.
08:10Halfway.
08:11Halfway through.
08:14Mmm.
08:15Oh, gosh.
08:16That smells so good.
08:20Mmm.
08:21Yum.
08:22Pesto's done.
08:24So bacon?
08:25I smell bacon.
08:26I do get some bacon.
08:27Yeah.
08:28We're from Alabama, and bacon is a good one.
08:30Bacon is a staple.
08:31And so, mom and daughter.
08:33Yes, ma'am.
08:34Is it wonderful to be together?
08:35Yes.
08:36It's so wonderful.
08:37It has been great.
08:38Mom and I are very close.
08:40We do a lot together.
08:41This is just something that is a once-in-a-lifetime chance that I never even imagined we get to
08:47do together.
08:48It's crazy.
08:49And you know what?
08:50You took us to all of our competitions and all of our things, and now I'm taking you to
08:55one with me.
08:56So, it's very exciting.
08:58Yes, that's right.
08:59It is a possibility for us to win or we wouldn't be here.
09:02What are your two canapes?
09:03We are going to do a smoked salmon canapé and a bacon and cheese pinwheel.
09:09Do you have any tips?
09:11Timing is all important.
09:13And don't make them too big.
09:15Bite size.
09:16Bite size.
09:17Yes.
09:18Well, I'm dying to see what you're up to.
09:19Bye, ladies.
09:20Bye.
09:21What are you doing?
09:22The green pesto and the prosciutto.
09:23More?
09:24Yeah, you need more.
09:27This is our bacon, egg, and cheese filling.
09:30This is our whipped feta and ricotta, lemon, basil, and sun-dried tomatoes.
09:37Doing awesome, honey.
09:39Wow, these are getting so doughy so quick.
09:41She said bite size, so I think that's good.
09:47How are they going to be bite size?
09:49I don't know.
09:51You can't undo it now.
09:52You don't have time.
09:53Hold on.
09:54Just cut them thin.
09:55It's disastrous.
09:59Gosh, it's brilliant.
10:00This has to be fast.
10:02This is the final, so I have to nitpick.
10:04Just a quick 50K on the line.
10:13This goes on there.
10:15It's the final, and there is $50,000 at stake.
10:19The judges have asked the teams to make 24 Christmas canapes.
10:28All right, let's see what that looks like now.
10:30Maybe do half.
10:32Yeah.
10:33Like this?
10:34Yeah, just to make them, yeah.
10:36You think that's a nice size?
10:38Yes.
10:39We're afraid this is going to puff really puffy, so one bite.
10:44If you roll it the way I originally rolled it, it would have been like a cinnamon roll.
10:50Okay.
10:51I don't know how those are going to look.
10:55Hello.
10:56Hello, Gabriel.
10:58Hi.
10:59It is amazing to see you.
11:01Well, what exciting news have you got.
11:03Yes, thank you.
11:04Is that your first?
11:05It's our first.
11:06What 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?
11:12Like, it's every pregnant girl's dream.
11:14We're here to play.
11:15We're planning to win this thing, absolutely.
11:18This money wouldn't be life-changing.
11:20We feel like we have a little advantage because we are the only team of three.
11:24And Baby does contribute.
11:25He gives me a little kick whenever he's like, come on, Mama.
11:28And I can see that you're both cooking.
11:30Don't let him do all the work.
11:32No, I never can.
11:34But I love him with the bake.
11:36Good luck.
11:37It's an honor.
11:39It is an honor.
11:40And we're just going to check on our pinwheels.
11:45They've been in for 15 now.
11:47I think these are going to be like five more minutes.
11:53Yeah, we've got 12 we can work with.
11:56We can go ahead and garnish with bacon.
12:00You did awesome.
12:01I did too.
12:02These are great.
12:0315 minutes left.
12:05What, honey?
12:07Well, we just don't have time.
12:08You're okay.
12:09Dang, we should have done bigger on the bottom.
12:13They look good.
12:14Pop them in.
12:19Good job, Mom.
12:20Get the salmon filling into the piping bag.
12:23Okay.
12:25Sun-dried tomato mixture.
12:28I think we should take these out.
12:30Let's give them 30 seconds.
12:31A little longer.
12:32Savory asparagus with shallots.
12:35I am adding a festive truffle cheese.
12:39I'll call you the Pied Popper.
12:41The Pied Popper.
12:42That was good.
12:43We're going to drizzle it with honey.
12:44One minute, guys!
12:45Uh-oh.
12:46Okay, we got this one.
12:47One minute!
12:48Oh, yeah.
12:49Ready?
12:50Nice and crispy.
12:51This has to be fast.
12:52We're almost there.
12:53We can do this.
12:54You don't forget the honey.
12:56And put the prettiest ones in the front.
12:59I wish we had a caviar spoon.
13:01Plus I'll make glaze.
13:05Time's up!
13:06Step away from your puff.
13:08Good job.
13:09You did great.
13:11We were close.
13:12Can everybody get a leaf?
13:14Everybody but wine.
13:15Okay.
13:16Ben?
13:17Gabriel?
13:18Yeah, so we present to you a mix of flavors that are really inspired by what we enjoy around
13:27Christmas time.
13:28Well, they look very tempting.
13:31The spirals.
13:32I love the shiny glaze on top.
13:34So we've got ricotta and whipped feta, sun-dried tomatoes, drizzled with a balsamic glaze.
13:45It's good.
13:47Wow!
13:48I can get the flavor of those two cheeses.
13:53You couldn't stop at just eating one of those.
13:55It's difficult to get flavor in a pinwheel because if you put too much filling in it,
14:01it just oozes out.
14:03It's easy if you only put a little in, but it doesn't taste good.
14:06That's very, very lovely.
14:07Delicious.
14:08Oh, awesome.
14:10The flavors were really great and I love that you finished with the balsamic glaze because
14:14it brought some acidity but also sweetness, which I think balanced it perfectly.
14:18Great.
14:20You were very clever to use the feta because it doesn't melt and run away.
14:23It actually holds its body and its personality.
14:26But my goodness, we've got to acknowledge lovely lamination.
14:29Like, that's very good for a rough puff, so well done.
14:33Our little pocket has some sausage and mushroom, herbed cream cheese, and then on top is a
14:41little rosemary and a brown butter sage sauce.
14:44I can really taste that sausage.
14:46It's very good.
14:47I love the rosemary on top.
14:50I wasn't getting as much brown butter.
14:52I do wish I had a little bit more filling on the inside.
14:55I think there could be a little bit more moisture in the center of the mix, but the flavors are
15:00great.
15:01Amazing job, guys.
15:02Great job.
15:03Thank you all.
15:04When you look at a canapé or any dish with your eyes, you've got to be tempted.
15:09I'm sure I am tempted.
15:11Cream cheese smoked salmon spread topped with salmon roe and tender herbs.
15:17They're so enticing, Mary.
15:19I think I want to try one.
15:22The flavors are there.
15:24They taste very good.
15:25They look very tempting.
15:27You know, I think they taste so good.
15:28I love the pop of the salmon roe, which adds such a nice texture.
15:32I think they're delicious.
15:34When I cut through your pastry, the lovely, perfectly baked lamination.
15:38So now to the pinwheels.
15:40Now, looking down on that, we've rather lost the spiral effect.
15:44It has cooked bacon, cheddar cheese, a little sour cream, a little garlic, and chav.
15:51That is really, really good.
15:54And the ratio of topping and filling is great.
15:57Gosh, it's brilliant.
15:59Delicious, classic, southern-style flavors.
16:03Okay.
16:04Well, I'm glad you liked them.
16:05Cheddar cheese was an excellent choice because it has that lovely strong flavor
16:09because you don't want the bacon to take all the attention.
16:12But they're a little bit rustic.
16:14Homely.
16:17So today, on our Italian savory journey, inspired by creating two types of pestos,
16:22one green and one red for Christmas.
16:25Gosh, they look good.
16:27I'm going to start with the pinwheel.
16:30So this is an herb garlic rough puff throughout.
16:32Fresh basil pesto, slices of prosciutto in there, toasted pine nuts, basil, and a little bit of lemon zest.
16:39Very, very delicious.
16:41And I love the idea of herbs in the actual pastry.
16:45The smell of pesto is really hitting me as soon as I take a bite.
16:50Yeah, they're delicious.
16:53The bottom is lovely and golden brown.
16:55They do look a little bit rustic, but my goodness, they make up for it with flavor.
16:59We have sun-dried tomatoes, mascarpone cheese, asparagus.
17:04You have just a little bit of truffle cheese on top and a drizzle of honey.
17:07Is that all?
17:10That was a lot, huh?
17:13That couldn't be better.
17:15And the asparagus, I mean, so often they roll off when you eat it.
17:19Now this is going to hold firmly.
17:22On Christmas morning when I'm having this in my right hand and drinking my left hand, I can think I'm in heaven.
17:29I love that you added a sauteed element.
17:33Asparagus really, really complements the sweetness of the sun-dried tomato in that pesto.
17:39I think the flavors are really good.
17:41It's elegant.
17:42It's got a little acidity and a little bit of sweetness.
17:44I'm not sure about the truffle cheese in it and the honey drizzle.
17:48But all in all, this is a very delicious canapé to serve on Christmas Day.
17:52Amazing job, ladies.
17:53Thank you very much.
17:59When Mary Berry said that our puff pastry was good, I could have fainted of joy.
18:04That was the best, most reassuring thing to hear.
18:07We did really well in this surprise bake, but we still need to bring out everything we've got this afternoon.
18:12All in all, I think...
18:14They were pleased.
18:15Very pleased.
18:16We took a chance and it paid off.
18:19I love the idea of what's at stake, the chance to win it.
18:24However, we've got a long bake ahead of us, a lot of steps, and we just have to focus on that.
18:30Last bake.
18:31The last bake.
18:32We want to get this done and win.
18:34Everything's bigger with this bake.
18:36Something has gone wrong in the mix.
18:38Oh, dang it.
18:39Oh, gosh.
18:42Welcome back to the barn.
18:49Now it's time for your final ultimate festive bake.
18:55Mary?
18:56We would like you to make your ultimate signature festive bake to be the centrepiece of your Christmas table.
19:05And it's got to be sweet.
19:07So we're looking for a multi-bake.
19:11And that means you're going to show us an array of different skills.
19:14Seeing as this is your final bake with us, you've got to bring it.
19:20It has to be large enough to feed 20 people.
19:24But most of all, it's got to be baked with love.
19:27For the final time, you have three hours for this challenge.
19:34Okay, ready?
19:35Off we go.
19:36Here we go.
19:37Here we go.
19:38We're excited.
19:39It's the final challenge.
19:40And this is what we've been working towards.
19:41Okay.
19:42Butter.
19:43Last bake.
19:44The last bake.
19:45It's emotional.
19:46I'm not ready to leave this barn.
19:47I'm starting with the Madeleines.
19:48It's a small French pastry.
19:49It's almost in between a cake and a cookie.
19:52It is a hive of activity.
19:53They are locked in.
19:54All through the competition, we've talked to all of them about how they need to push themselves.
20:10You know, these centerpieces are requiring at least three different elements.
20:16What do you think is the biggest hurdle?
20:18It's timing.
20:19Detail takes a lot of time.
20:21I really want to see some finesse and some balance.
20:24These cakes are big.
20:25They could fall over.
20:26Absolutely.
20:27Oh, we're looking for delicious bakes here.
20:29Especially because it's the centerpiece.
20:31Especially because it's the final.
20:33It's really good to have that wow factor, hasn't it?
20:35Yeah.
20:37This is the Showstopper.
20:38So we're really going to try to get these cakes in the oven, get them chilled, because
20:43we want to dedicate most of this time to the finesse and the decor.
20:48So our cake is going to be the traditional rum cake.
20:53I am making the two-layer sponge cake that's going to go as our base for the pastry Christmas tree.
21:02Well, this is a new method.
21:04I was thinking the same thing.
21:05Everything's bigger with this bake, so sometimes you need two forks.
21:10What is your cake?
21:11Our goal is to have this represent what Christmas mornings were like for us growing up
21:15and what we want them to be like for our future sun.
21:18Our plan is to create a winter wonderland almond cake with a hazelnut buttercream and almond crumble
21:24for little penguins playing, going down slides, landing in a pool of white chocolate and mousse.
21:31I think that's most exciting.
21:33Oh, thank you.
21:34Something that got us into baking is we would bake cakes for our godson.
21:39He loves race cars, so last year we did a big race car.
21:42We even had the track running through the cake like a tunnel.
21:45That was pretty neat, yeah.
21:46And that was, like, our first, like, epic cake.
21:48And we would imagine that we'd love to hopefully make for our son someday.
21:52Yeah.
21:53We've got to get the cakes in, baby girl.
21:55Yeah.
21:58Rosa.
21:59Rosanna, how are you?
22:00Good.
22:01How are you?
22:02What's this you're making?
22:03What you needin'?
22:04This is the dough for the honey balls.
22:05That's called the shuffeli.
22:06Ooh.
22:07Yes.
22:08So, tell us about your centerpiece.
22:10We have an Italian rum cake.
22:12There's a lemon and then a chocolate Italian pastry cream.
22:15On top of that, this is going to be a Christmas tree made of shuffeli.
22:19We're going to be decorating the base with our rigata cookies
22:22and do a sponge sugar accent on top.
22:25Exciting.
22:26This is just a whole accumulation of all of our family's Christmas desserts
22:29into one piece, and that's what makes it really special.
22:31Amazing.
22:35So, these are Madeline's, my daughter's favorites.
22:39Aww.
22:40The finished cake, what's it going to look like?
22:42It's going to look like a Christmas tree.
22:45The base will be an orange sponge, and then the tree will have Madeline's.
22:50They're going to be enhanced with chocolate,
22:52and then Mom has also made chocolate fudge.
22:55It's a little surprise at the end.
22:57In the competition, I don't know that I could do it with my daughter.
23:01I think she'd overrule me.
23:03I think our personalities complement each other.
23:06When we're baking together, we like to have a good time.
23:09We laugh a lot.
23:10I used to boss her, she's bossing me now.
23:13I'm so lucky that I had two wonderful grandmothers,
23:17and a mother that encouraged me wanting to cook from a very early age.
23:21One of the best things about being Southern, we love family, faith, and food.
23:27Yay!
23:28Parents, present time!
23:30As a grandmother, I love Christmas.
23:32Watching my grandchildren is very emotional.
23:35You cannot put a price on it.
23:40It's so exciting to see my children, as adults,
23:44making Christmas memories for their children.
23:46It is the greatest gift a parent can have.
23:49First round of cakes is done.
23:54One hour has passed!
23:57All right.
23:59All of our almond cakes, they're coming out of the oven now.
24:02I'm glad that we have all these out and cooling.
24:04The sooner we can get the cake stacked,
24:06the sooner we can have decorations ready.
24:08These are the finales.
24:10We want to get this done and win.
24:12We're frying the dough with the chuffele.
24:15Yeah, start stacking the cakes.
24:17I am dipping the Madelins in chocolate.
24:22Are they starting to look like penguins, though?
24:23I knew when you were doing that.
24:25I knew when you were doing that.
24:27Essentially, we just want to make a big
24:28Christmas Wonderland playground
24:30that symbolize what our Christmases
24:32looked like growing up.
24:33Good luck, guys.
24:34Thank you, friends.
24:37Christmas is our favorite time of year.
24:39So many traditions that we've been doing
24:41since we were kids.
24:42Every Christmas, we go get a tree
24:44at a local tree farm by my parents' house.
24:48That's one tradition of many.
24:50The vibes are so fun.
24:51We'll have Christmas music playing.
24:53We dress up as Santa and Mrs. Claus.
24:54We do a big entrance.
24:55You know, sometimes Santa comes from the roof,
24:57so we need some sounds up there.
25:00We have sleigh bells.
25:01We sing.
25:04He married an absolute theater girl at the heart.
25:09It's been something really, really fun to do
25:10with his big family.
25:13I think we bring the right skills
25:15and the right team dynamic to win this thing.
25:17I'm gonna get all of your frostings ready.
25:18Okay, that would be great.
25:19And then we'll just start getting them loaded up.
25:21Okay.
25:23Halfway through!
25:25Okay, we gotta go.
25:28Vanilla Italian pastry cream.
25:30Orange sponge, orangey frosting.
25:34Mom, this icing has a great texture.
25:37I am working on our hazelnut buttercream.
25:39Do you wanna get, um, the next cake count?
25:43Oh, dang it.
25:45Oh, gosh.
25:46Oh, no.
25:47Dang it.
25:48Hold on.
25:49Repipe it, repipe it, repipe it, repipe it.
25:50Oh, we've gotta put the fudge up.
25:51Our presents.
25:52This thing is really leaning.
25:54Well, it is a masterpiece.
25:55That wasn't too much.
25:56Oh, I'm glad that wasn't a big one.
25:57I'm sorry.
25:58You're okay.
25:59Like our cake, this challenge is a mountain,
26:00so we're hiking up to the top.
26:02Do you want me to put the crumble now?
26:03Just not too much on there.
26:05After eight weeks of baking...
26:07This is the rum?
26:08It's the last chance the remaining three teams
26:10have to impress our team.
26:12I'm sorry.
26:13I'm sorry.
26:14I'm sorry.
26:15I'm sorry.
26:16I'm sorry.
26:17I'm sorry.
26:18I'm sorry.
26:19You're okay.
26:20I'm sorry.
26:21I'm sorry.
26:22I'm sorry.
26:23I'm sorry.
26:24I'm sorry.
26:25We have to impress our judges.
26:26Let's go ahead with the ganache.
26:27Okay.
26:28Then we gotta start building.
26:29Rosanna, should I put the tree together?
26:31Yeah.
26:32They kinda represent like Christmas balls on a tree.
26:35Strew fleas are.
26:37All right.
26:38Let's do this, Mom.
26:39Okay.
26:40Gotta do the fudge.
26:41Okay.
26:42This is more important.
26:43Help me get this built up,
26:44and then you can do fudge.
26:46Carving a little slide for our friends to go down.
26:48This thing is really leaning.
26:50And we have my grandmother's ricotta lemon cookies.
26:55Those are a Christmas staple in our home.
26:57That recipe has been unchanged for over 50 years.
26:59We'll be tasting their family history.
27:01We certainly will.
27:03There's many recipes that we only make during Christmas time.
27:07You know, it's recipes that we look forward to making only once a year.
27:10Right.
27:11It's a piece of history that has been brought down the generations.
27:14Just the wood.
27:15Yeah, taste it.
27:16Baking is our love language.
27:18Especially because growing up in New Jersey, growing up on the farm,
27:21we had access to many fresh ingredients.
27:24So it gives you more of the creative ability as well.
27:27So this is the way I make mustard.
27:29I love it.
27:31My house is open to everybody.
27:33So, yes, it brings out our best in everything.
27:36Our traditions, our love for each other,
27:38our family and friends together.
27:40At the end of the day, we sit around that table for hours,
27:45eating and drinking,
27:47and it's so meaningful to us Christmas.
27:51This is my white chocolate mousse.
27:54It's actually going to be a little pool
27:56where our penguins are going to be getting a little R&R.
27:59Now, traditionally, there's almonds on the edge of a rum cake.
28:03So that's exactly what I'm doing here.
28:05I don't think we have time.
28:06If you're not stressing, I'm not.
28:08Oh, I'm stressing my rings.
28:10Fine, I'll admit it.
28:11Just a quick 50K on the line.
28:13I know.
28:14An eternal glory.
28:16This is going to be our tree topper.
28:18Just a large orange.
28:20Oranges were given as gifts during the Depression,
28:24and I distinctly remember my dad telling me
28:27it was like a treasure.
28:29Okay, look at the pool.
28:31I love it.
28:32Okay.
28:33It's fine.
28:34Fifteen minutes left!
28:36Goodness gracious.
28:38Okay.
28:39Hurry, hurry, hurry, hurry.
28:40We gotta get more penguins on there, huh?
28:41I don't think we should overdo it.
28:43Honey, you gotta have a couple more penguins.
28:47Sponge sugar.
28:48Throwing glitter on anything that'll stand.
28:51We gotta fly through this cake.
28:53It could be a little bark.
28:54I put bark.
28:56The icing sugar?
28:57The icing sugar.
28:58The icing sugar.
28:59The one from the cookies.
29:00Mom, you can't put it on when it's on the cake.
29:01Uh-uh.
29:02I keep playing with it because I don't...
29:03I know, but you keep moving it.
29:06These oranges are so cute, Mom.
29:09One minute!
29:10Here's our little snowballs.
29:11Whoever wants to have a snowball fight.
29:15Hold on.
29:16Repipe it, repipe it, repipe it, repipe it, repipe it.
29:18There it is.
29:19What do you think?
29:20Any last-minute adjustments?
29:21Oh, we gotta put the fudge.
29:22Our presents.
29:23I wish you didn't touch it.
29:24I wish you didn't touch it.
29:25Shave white chocolate in the pool.
29:27Here.
29:28Glitter those things.
29:30The whole thing is...
29:31Well, it's supposed to be...
29:35That's time, everyone!
29:36Step away from your vapes.
29:37It's okay.
29:38Don't get in trouble.
29:39Hey.
29:40Congratulations, guys!
29:41That is your final bake finish.
29:45Gabriel and Ben.
29:55We present to you Waddling in a Winter Wonderland.
30:00Our flavors are almond cake, almond crumble, a hazelnut buttercream, and then a white chocolate mousse pool that they're playing in.
30:12And we just feel this really represents the childlike whimsy and wonder that we can't wait to experience.
30:19Can you imagine a family on Christmas morning?
30:22The squeals of joy to see that.
30:25It certainly catches the eye.
30:27Ben, I think you might have a future as a claymation artist.
30:30Yes.
30:31These things are so cute and so expressive.
30:34It is a little leaning, but I think that almost maybe adds to the topsy-turvy whimsy of it, maybe.
30:44Beautifully moist.
30:45The almond is coming through of that cake.
30:48What the lovely smooth sponge.
30:51And then the almond crunch goes really well.
30:54I think it's stunning.
30:57This sponge, the texture of it is wonderful.
31:00It is a little sweet for me, but technically it is gorgeous.
31:07This is the final, so I have to nitpick.
31:09I love the flavor of your pool, but for me it's a little bit closer to a ganache than an actual mousse.
31:16It's missing bubbles.
31:17And I would love just a little bit of acidity to punch through here.
31:21But my goodness, it's a triumph of a cake.
31:25Wow.
31:27Amy and Sally.
31:31Legend has it that St. Nicholas gave oranges out to people to give them hope at Christmas.
31:38And chocolate is also a yummy thing that Santa leaves in stockings.
31:43Instead, the combination of the two flavors made of madeleines, an orange sponge cake,
31:50and some little bitty presents of chocolate fudge.
31:53If you love chocolate and orange, I think this is the answer.
31:59This is really refined, just such an Amy and Sally centerpiece.
32:05I love it.
32:06When I was a little girl, we always had clementines at the bottom of a stocking.
32:11And I never really knew why, so I've just learned something today.
32:18A beautiful sponge.
32:20And there is a definite flavor of pure orange, which is very delicious.
32:24And the chocolate, you've kept a very good shine to it, and that's not easy.
32:29It is a lovely centerpiece.
32:33The orange flavor is so nice.
32:35I loved the buttercream.
32:37When I had it with the chocolate, it made a lot of sense.
32:41The fudge reminds me of my grandma's fudge.
32:45Your madeleines, something has gone wrong in the mix.
32:48They are definitely not giving the same light, fluffy texture I would expect from a madeleine.
32:53Otherwise, the flavor is lovely.
32:55Thank you all so much.
32:56Thank you so much.
32:57Thank you ladies.
32:58Great job.
33:01Rosa and Rosanna.
33:02Today we have for you a traditional rum cake filled with a lemon chocolate pastry cream filling
33:08in an Italian sponge, lemon erigata cookies.
33:11On top, struffoli Christmas tree, which is a traditional fried dough mixed with honey.
33:16It is a masterpiece, and I'm looking forward to trying that rum cake.
33:21I like a bit of booze in a cake.
33:23Okay.
33:25I love the mixture of the red and the green kind of glace cherries and the gold leaf all around it.
33:32Kudos to you on the sugar work. I think it's wonderful.
33:35Why are you emotional?
33:37You're okay.
33:38You're good.
33:39I'm very emotional.
33:40It'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.
33:46Joyful tears.
33:47It's very joyful tears.
33:48Joyful tears.
33:49Incredibly joyful.
33:50Absolutely.
33:51Wipe them away and smile.
33:52Wipe them away and smile.
33:53Wipe them away and smile.
33:56Aww.
33:58The sponge is soft.
34:03Look at that.
34:04Just look at that.
34:05I know.
34:06Is the rum actually in the sponge?
34:09So the rum is crushed there.
34:10Oh, Mary.
34:11Get in there.
34:12Yeah.
34:13There'll be a surprise.
34:14I don't think I trust myself.
34:16You wanted booze.
34:17You got booze.
34:19Oh.
34:20It's all right.
34:21This is new to me, these dough balls.
34:25Struffoli is a staple for an Italian family.
34:28Struffoli and panettone.
34:30What I like about this cake is there are many elements to it, which we asked for.
34:35You know, we've got this beautiful sponge, two icings, cream around the outside, and we've got these little balls.
34:42Not my favorite.
34:43They're quite sweet.
34:44And then we've got this nice cookie.
34:48It's a soft sponge cookie.
34:50Some lemon in there, and that is what is making it so much better because I found the little dough ball rather too sweet.
34:58You know, when I hear flavors, I want to taste them.
35:03And I tasted that rum.
35:05The struffoli was a little on the sweet side for me as well, but the lemon cookie, the glaze on that, has such a nice acidity and tang.
35:15Right.
35:16But the ricotta cookies.
35:17That's why they're so tender.
35:18That's why they're swapped and tender, right?
35:19Yeah.
35:20Rosa, I've never seen you so excited.
35:23Struffoli are particularly, I think, delicious with the cream.
35:27I love when we protect, like, family traditions.
35:30I love when we share the stories of what different cultures do at Christmas.
35:35And that's what this represents.
35:39Thanks so much.
35:43Amazing job, you guys.
35:45You should be very proud of yourselves.
35:48Every single signature Christmas centerpiece represented family, your family history, your personalities.
35:57See you very soon.
35:58Genuinely, it's still anybody's game.
36:00Right.
36:01You know, everybody had praise.
36:02Everybody had a little bit of critique.
36:05I feel very proud of what we did in there.
36:08Yeah.
36:09And we've learned a lot.
36:10Oh, yeah.
36:11We've learned a lot.
36:13You could tell exactly who made everything.
36:15And I felt like our cake was very true to ourselves.
36:17Yeah.
36:18It's, uh, I have no idea what's about to happen.
36:21How many of y'all expected and then ended up in the finals?
36:31Raise my hand and say, not me.
36:33Not me.
36:34Not me.
36:35Not me.
36:36$50,000 and a chance for your bait to be featured in a Hallmark movie.
36:40Mom, what would you do if you won?
36:43I was always told, don't spend money before you have it.
36:49I think for us, it's an easy answer.
36:51I 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.
36:58My mom and I have always discussed of, like, opening a little Italian food shop.
37:03This is a dream that I wanted to share with my daughter.
37:07We've done all we can do.
37:09So now it's just waiting for the judges.
37:15Mary, your Christmas stocking.
37:18Do you like it?
37:19I love it.
37:20Bit near the fire.
37:24I hope I don't go up and smoke.
37:26Okay, judges.
37:27You guys have a very hard decision to make.
37:32Because I feel like they all did well and they all, most importantly, stayed true to themselves.
37:39Yeah, I think that's a fair thing to say.
37:40They all represented themselves really well today.
37:43I think the standard was exceptionally high.
37:46There was certainly a lot of love about today.
37:49Because they must have been so anxious, so proud to have got so far to the final.
37:55So, what are the thoughts that are going through your minds right now?
37:59Overall, wow, how far they have come.
38:02Yes.
38:03Rosa and Rosanna really stood out to me from the beginning because they went savory with their first bake, which was the pie.
38:10They were the only ones to do that.
38:12That is who they are.
38:13They're going to show you their heritage.
38:16They're going to have so much pride about being Italian.
38:19What about Gabriel and Ben?
38:21We've called them the comeback kids for a reason.
38:24They might make a mistake or they might drop the ball, but my goodness, they come back twice as strong.
38:28Really pushed themselves today.
38:31I thought they did an excellent job.
38:32And Amy and Sally, very original.
38:36You knew exactly what they were going to bake.
38:39And now at the end, I would have never guessed orange and chocolate for their final bake.
38:46And when they used to use chocolate in the beginning, it was very mild.
38:50Where this chocolate today was delicious, rich, strong cocoa, dark chocolate.
38:56And with that shine.
38:57Yeah.
38:58I know.
38:59I mean, really, it was amazing.
39:00Do you have a winner for Bake With Love?
39:03It's really tough because they all excel in so many different ways.
39:11And they really brought it today.
39:16What an incredible experience this competition has been.
39:22Tell us what it has meant to you to be in the final of Baked With Love.
39:26This has meant the world to us.
39:28The fact that we're here today, we just keep talking about how surreal it's been.
39:32So grateful for the way it has influenced our relationship, too.
39:36It's been more about, you know, not just the bakes, but about our love, too.
39:40You guys are so lovely.
39:41Oh, it's been such a blessing.
39:43Genuinely, it's just...
39:45No tears.
39:46Mary, no tears.
39:47I'm watching you.
39:48No tears.
39:49And experience it.
39:50And we did it together.
39:53So I'm proud of everything.
39:55We haven't spent this much time together alone since I lived at home.
40:00Yeah.
40:01Sally and Mom's weeks of fun.
40:03Yaw.
40:04It has been a wonderful day.
40:07The baking has been incredible and magical.
40:12Well done, everybody.
40:14But you all poured your hearts into every single bake.
40:19And all of you's had your bad days.
40:22But you always picked yourselves back up and showed resilience.
40:26Y'all have made this such a cool experience for me.
40:29Personally, you've reminded me why I do this in the first place.
40:33There will only be one team who walks away with our Baked With Love trophy.
40:41Wins $50,000.
40:46And their recipe featured in a Christmas Hallmark movie.
40:51The winners of Baked With Love are...
40:55Rosa and Rosanna.
40:56Oh!
40:57Oh, no!
40:58Yeah!
40:59I knew it.
41:00Yes!
41:01Yes!
41:02I knew it!
41:03Congratulations!
41:04I think Rosa and Rosanna just really represent every single thing that this show is about.
41:10Oh, my God!
41:12Yeah, I knew it.
41:14I knew it!
41:16I knew it!
41:18I think Rosa and Rosanna just really represent
41:21every single thing that this show is about.
41:24From day one, they showed us who they are,
41:27and they stuck to that.
41:29Oh, my God!
41:32The three teams today had similar strengths
41:35but very different styles.
41:37It was a really close competition.
41:40There you go, there you go!
41:43Oh, we're so excited!
41:46We are so excited.
41:48I'm just so proud of us.
41:50We never thought this would ever happen.
41:52We really did big with love.
41:53With love, exactly.
41:55We did it with all our heart, sweat, and tears.
41:59You know, you hear dreams coming true for other people,
42:01and you're so happy for other people.
42:04You never think it'll happen to you.
42:06We're so happy that Rosa and Rosanna won.
42:11I feel like I've gotten to know you even more.
42:14Yeah, yeah.
42:15Might have found out some things we didn't want to know.
42:17No.
42:18Just kidding.
42:19Just kidding.
42:20Well-deserved win for Rosa and Rosanna.
42:23They crushed it this entire show.
42:26I think this has truly been one of the most special moments
42:29and experiences of our entire lives.
42:32Never just about the flour and the butter and the sugar,
42:34but when you're baking, it truly can be a love language
42:37that you get to share with others,
42:39and that's the most special part for us.
42:41I just think it's something we're going to remember
42:43for the rest of our lives.
42:44I would like to end this episode
42:47with you guys teaching us how to say Merry Christmas
42:50in Italian.
42:51Buon Natale a tutti.
42:52Oh, my gosh.
42:53Wait a minute.
42:54Two, three.
42:55Buon Natale a tutti.
42:58Yeah.
42:59Yay.
43:28Bye.
43:29Bye.
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