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00:00Ooh, it's chilly out here.
00:08Maybe it'll be a white Christmas.
00:10This week, the contestants will need to bring a sprinkle
00:13of frost-filled magic to their festive bakes.
00:17Welcome to Baked with Love.
00:24Last week...
00:25Shoe pastry shouldn't just leak out of the piping bag.
00:28Most teams struggled to master Shoe.
00:31I need to re-pipe all of it.
00:32Something went wrong with the bake.
00:34But Rosa and Rosanna impressed with her festive cream puffs.
00:38I wouldn't mind a box of them for Christmas.
00:40And their surprise cake.
00:42That is amazing.
00:44Failing to wow were Amy and Sally.
00:47Oh, it ripped really bad right there.
00:48And Susan and Salmon.
00:50Oh, no. I'm so sorry.
00:52But a surprise gift from Santa meant they all survived
00:56to see another bake.
00:57You're all staying on!
01:00Ho, ho, ho!
01:06Hello!
01:07Hi!
01:09You're back!
01:11I'm so thankful that we're back for another week.
01:15We're excited to just get back in it
01:16and prove ourselves.
01:19Week 6.
01:22Oh, my God.
01:22We are feeling so lucky to be here
01:25and I think competition's getting fierce.
01:27I mean, I am completely thrilled
01:29that we're in the quarterfinals.
01:31We have another big challenge up against us.
01:34I think we can win it.
01:35My, my.
01:36Welcome back, guys.
01:41You must all be so proud of yourselves.
01:43You've made it this far.
01:44But I have to ask,
01:45are you feeling a little more competitive
01:48the closer you get to the final?
01:50Yes.
01:50Yes.
01:51Yes.
01:51Okay.
01:53He's ready.
01:54You are one step closer to winning $50,000.
01:59Ooh.
01:59Nice.
02:00And having your bakes featured
02:02in a Hallmark Christmas movie.
02:04How cool is that?
02:05Yes.
02:05Yes.
02:05Let's do it.
02:06All right.
02:06Shall we bring Anna and Vaughn
02:08to tell you guys what's in store for you?
02:10Yes.
02:10Yes.
02:10All right.
02:11Let's do it.
02:13Hello.
02:14Hi.
02:18All right.
02:19We are at the quarterfinals.
02:22So Christmas is right around the corner.
02:25There's Christmas magic in the air,
02:27but also snow.
02:31So this week's theme is
02:34let it snow.
02:37And I have to ask you,
02:38have you ever experienced a white Christmas?
02:41Yes.
02:41Really?
02:42Never.
02:43No, Sally and Amy.
02:45Well, the good news is
02:46we're going to bring that magic
02:48into the barn this week.
02:50All of your challenges
02:51are going to be inspired by
02:53cold, chilly weather.
02:57Anna, would you tell us
02:59what you're looking for
03:00in this week's Holiday Classic Round?
03:02So we're looking for a cold bake today.
03:06It's 12 cold set cheesecakes.
03:10You can use any biscuit base you want
03:13and any garnish and flavor profile
03:16to go on top that you want.
03:18Now these are cold set,
03:20meaning that you're not going to be baking them,
03:22but it's just the filling
03:25that's required to be no bake.
03:26Okay.
03:27We want decorations, toppings.
03:30You need to have at least
03:31two toppings on those cheesecakes.
03:33Every Christmas,
03:35my mother made her signature cheesecake.
03:37It was lemon and lime
03:38with pineapple, whipped cream,
03:40and grated chocolate.
03:41I mean, that is the flavor of my childhood.
03:43So no pressure.
03:44No pressure.
03:45Okay.
03:46Now it's your turn, guys.
03:47You have an hour and a half.
03:51Off you go.
03:51It's a new dawn in this kitchen.
03:59We are ready.
04:01I'm doing the base.
04:02Stephen is doing the cheesecake itself.
04:06I've done cheesecake before.
04:08Actually, though,
04:08this is my first no-bake cheesecake.
04:10I love cheesecake.
04:15We're planning to make a Kiwan cheesecake.
04:18But we have to set it up today
04:19if we're going to prove
04:21that we can stay for another room.
04:23How do you make cheesecake?
04:25And how can it go right?
04:27And how can it go wrong?
04:28There's so many different types of cheesecake,
04:30but the cheesecake the guys are going to make today,
04:32it's a no-bake cheesecake.
04:33Okay.
04:33So that's about the balance of liquid
04:35and how much whipping goes on.
04:37This is really crucial.
04:39And temperature.
04:40Your biscuit base needs to be perfectly ready
04:43before you put your cheesecake on.
04:44It needs to be pressed,
04:45and the ratio of butter to biscuit is key.
04:48Too much butter, it's kind of oily,
04:50and it gets too hard, too little,
04:53and it just crumbles like sand.
04:54You're right.
04:55So you need a really good base to start from.
05:00So it's a biscotti cookie
05:02that we have using our base.
05:03It may flavor it with a little bit of amaretto.
05:05We're combining a ginger-based cookie
05:08along with shortbreads,
05:10but I have not made a cold cheesecake
05:12in a really long time,
05:14so I'm kind of trying to remember
05:16how my mother made these things.
05:19Oh, screwed up.
05:21I'm excited about this one.
05:23I also just personally really love cheesecake.
05:25And also, it really makes me think of my mom
05:26because cheesecake is something
05:28that we would make at home.
05:30My mom really loves Christmas.
05:33She does start playing Christmas music quite early.
05:35Like, middle of July.
05:37Yeah, Christmas in July is a real observance for her.
05:41So, yeah, Christmas and baking really are a duo
05:44that you just can't beat.
05:47Everything is just extra festive.
05:49It's just a great time for baking
05:51with friends and family.
05:55Well, I'm excited to hear about your cheesecakes.
05:57During Christmas time,
05:58my mom makes, like, these orange cherry amaretti biscotti.
06:01Yum.
06:02So we wanted to influence those flavors
06:04in our cheesecake.
06:04Okay.
06:05So we have dried cherries in here,
06:06dried citrus,
06:07a little bit of apricot,
06:09a splash of amaretto.
06:11Mmm, that smells good.
06:13And then for our cheesecake,
06:14we're going to take some of the syrup
06:15from the amarina cherries
06:17and swirl it inside
06:18so you have, like, that Christmas effect
06:20of, like, the red swirl
06:21on the white cheesecake.
06:22Ooh, okay, okay.
06:23That sounds really nice.
06:24I would just say
06:25with the added liquid
06:27in that cheesecake base,
06:28just be mindful of that.
06:31You don't want to add too much liquid
06:32or it won't set.
06:35We're trying to get the cookie base in
06:38on these guys.
06:40I want to make this
06:41a little bit more like a cookie
06:42so it's going to be quick in the oven
06:44and then a cool down in the freezer.
06:48So the base we're going to be doing today
06:50is from Ben's grandma's recipe.
06:53It is in her handwriting and everything,
06:55which is really special.
06:56It's a graham cracker base
06:58with sugar and melted butter.
07:01We are going to bake that right now
07:03to just get those crusts nice and firm.
07:06Some have been baking their bases.
07:09How do you feel about that?
07:10Yes.
07:11You know, I'm a little nervous.
07:12Typically, they would freeze
07:13their no-bake base
07:15if they're not baking it.
07:16They're baking it,
07:17so they're already starting
07:18with something hot
07:19and putting a cold thing
07:22on top of it.
07:22It's just tricky.
07:24I just don't...
07:24I think they're going to have
07:25a tough time with temperature management.
07:26I probably will be walking around.
07:29I'm just too nervous to not watch.
07:31Okay, that looks nice.
07:32So I'm going to press it?
07:32Yeah, yeah, definitely press it.
07:34Make sure there's no gaps
07:35or anything, you know what I mean?
07:36How are we going to cool these?
07:37I'd say freezer.
07:38Right, but are we going to have time
07:40to do this?
07:42Yep, we got time.
07:43I really hope so.
07:44This oven's not on.
07:48Yeah, it's not heating at all.
07:51In your last challenge,
07:53time was not your friend.
07:55No.
07:56I can see the concept.
07:57If you'd had more time,
07:58I think you would have executed it well.
08:00It is a little topsy-turvy.
08:02How do you think you've learned
08:03from that last challenge?
08:05Well, for one,
08:05not letting that bring us down too much,
08:07but taking the lessons from it
08:08so you can see it here,
08:10but he did a really nice sketch
08:12out of what we're going to do today,
08:13and I think having that
08:14as our guiding light
08:15and now having just a little bit clearer
08:17of a vision of what we're trying
08:18to get to in the end.
08:19So then once these get in the freezer,
08:21which is happening very soon,
08:23we can move on to kind of the more fun stuff
08:25while these are setting.
08:26Good.
08:26You sound confident.
08:27You sound strong.
08:27I'm looking forward to it.
08:32You're in the quarterfinals right now.
08:34Like, this is all coming to life,
08:36and it feels very real.
08:37One of us in this room
08:38is going to win that $50,000.
08:40Now it's really sinking in.
08:42I don't think we should bake them.
08:44Bye.
08:44No, this is okay.
08:46No, they're not hard.
08:47Aren't you just going to, like,
08:48ow!
08:49You're right?
08:49Sorry.
08:50It's okay.
08:51I'm going to make another batch,
08:51and we're not going to do bake.
08:53Because I am a little nervous of that.
08:55Yep.
08:55Okay.
08:56All right.
08:56All right.
09:00Juice them quickly.
09:02We need a lot of flavor.
09:03To get that much batter flavored,
09:05you've got to use a lot of lans.
09:07Hi, ladies.
09:08Hi, how are you?
09:10Hey.
09:11Do you feel a little pressure
09:12because Anna did say,
09:15I mean, her family has,
09:16I mean, it looks like you're making it,
09:17the lemon-lime cheesecake.
09:19This is her husband,
09:21my son-in-law's favorite.
09:23Okay.
09:23We're thinking about Travis on this.
09:25So this is familiar?
09:26Yeah.
09:26Okay.
09:27Yeah.
09:27I'm not worried.
09:28I'm okay.
09:29Okay.
09:30All right.
09:30Bye.
09:31Bye.
09:31We were thinking we might bake the crust,
09:36but we don't know the exact number of graham crackers.
09:40Grandma just wrote a package,
09:42so that could be any number,
09:43but there's nothing that needs baked in here.
09:45So, yeah,
09:46we definitely need very cool under that cheesecake
09:49or else it's going to melt.
09:52If you can do buttercream?
09:58Sure.
09:59Okay, thank you.
10:01Marco and Steven, how's it going?
10:03Good.
10:04Tell me a little bit about your flavor profiles.
10:06The citrus with a little floral note to it,
10:09a vanilla buttercream on the top.
10:12Steven actually makes baked cheesecakes.
10:14We make them for a lot of our neighbors.
10:16Okay.
10:17Which is why your instincts were telling you to bake.
10:19Yes, yes.
10:20I would just tell you to leave enough time to cool.
10:22Yes, right.
10:23It's going to go directly to the freezer.
10:24Yes, good.
10:25Good, good, good.
10:26All right.
10:27Thanks, guys.
10:30So this could be my downfall.
10:32I hope not.
10:36More, more, more, more, more.
10:39Didn't freeze at all.
10:39It reminds me of a shard of glass
10:42stabbing this and the blood running out.
10:50Oh, can't see.
10:55Who doesn't like a cherry cheesecake?
10:58So the filling is a cream cheese base
11:02with orange zest.
11:04I'm still okay with time.
11:0645 minutes left.
11:07Because they only need about a half hour.
11:09So that still gives us 15 minutes to decorate.
11:10We got to get this in the refrigerator to cool down
11:14because otherwise we're going to not have a cheesecake.
11:17It's going to be too hot.
11:18Cheese soup.
11:19It's going to be cheese soup, exactly.
11:28Can I put these in the freezer?
11:29Yeah.
11:29Okay.
11:30Is there anybody that you're worried about
11:39that you've chatted to?
11:40You know, Marco and Steven
11:41only because they're baking.
11:43I just really hope that none of them
11:45drop the ball when it comes to decoration.
11:47This isn't just a cheesecake challenge.
11:49This is, this has got to be like
11:51Christmassy, twinkly.
11:52We want to get those vibes.
11:54Ooh.
11:57All right.
11:58It's my job to decorate.
12:00We're going to wish for snow in Alabama.
12:05Tight fingers, tight fingers, tight fingers,
12:07tight fingers, tight fingers.
12:08Here we go.
12:09There we go.
12:13Our cheesecakes are chilling in the freezer.
12:16We should be good,
12:17but we're going to need to move quick.
12:19Over here, we're going to caramelize
12:20some bananas with maple syrup.
12:23And I'm working on some caramel over here, too.
12:28Get this off the way.
12:29Okay, I know.
12:31Give me a second, please.
12:34It's all about timing and temperature,
12:37and we are kind of behind the ball.
12:41Can you get the freezer door?
12:42Yep.
12:42Please.
12:45Perfect.
12:46Yep.
12:47I'm going to wash my hands.
12:48More, more, more, more, more, more.
12:52Around the whole thing.
12:52Everything.
12:53Everyone.
12:53Just more.
12:55Five minutes.
12:58Let's go nice and slow.
13:01Oh, they're burning.
13:06They do look set.
13:08Looking good.
13:10One minute, guys.
13:12Can you get the cinnamon?
13:13Get the cinnamon sticks.
13:14Yep.
13:14Sure.
13:15Yes, yes.
13:15Go, go, go, go, go, go.
13:26Time's up!
13:29One, two, three, four, five, six, seven, eight.
13:31I screwed up.
13:32We didn't have enough time to put them all.
13:34I'm sorry.
13:35About that.
13:37Good job.
13:38Good job to you.
13:38You look great.
13:39I'm so excited.
13:40Gabriel and Ben, what flavors are in your mini cheesecakes?
13:48So we present Gabi's favorite cheesecake.
13:51So we have a cinnamon-infused cheesecake with homemade salted caramel, a maple caramelized
13:58banana on top.
14:01They look great.
14:01Yeah, they look super uniform.
14:03And your unmolding is great.
14:06Nice, nice texture of the cheesecake.
14:08Really good.
14:08Silky.
14:09It's firm.
14:10It's standing where the way it should.
14:11It's good.
14:15It's really good.
14:16Okay.
14:17Sweet.
14:18Little hint of salty.
14:19Nice layer of cinnamon in there.
14:21Very nice.
14:23The base is really texturally well done.
14:27It's like, my turn.
14:29Get a banana for sure.
14:32Yeah.
14:33Great crunch on the base.
14:35I really, really like that.
14:37Good job.
14:38Thank you, Bill.
14:39Great job, guys.
14:42Great job.
14:43Great job on the base.
14:44It's an Italian cherry cheesecake.
14:50If I were to be served this at a restaurant, I would be like, that looks great.
14:55I really like the crust.
14:56I just wish it were a little crispier.
14:58I think you've put a lot of thought into the flavors and the ingredients that are going
15:01in there, and they all complement each other.
15:03And it is soft, but it's not soft because it's gone soggy.
15:06It's soft because there's dried fruit in there.
15:08So for me, that's okay, because you can see it's held together quite nicely.
15:12Very tasty.
15:13Great job, ladies.
15:16Growing up, my mom and I would make a lot of no-bake cheesecakes.
15:20We wanted to make kind of a Christmassy version of that.
15:23Why are there not cherries on all of them?
15:25We just ran out of time.
15:26We had them next to us, and we didn't want to manhandle all of them.
15:32I thought this was going to be a glacé cherry.
15:34It's a fresh cherry.
15:35It's a fresh cherry.
15:36Your cheesecake could be a little bit sweeter, but I really, really enjoy the cream on top,
15:42the mascarpone and the cherry cream.
15:43I think that's very, very nice.
15:45I'm not getting a whole lot of cherry.
15:47Yeah, we could have added more.
15:48We didn't really want to overdo it to kind of still keep them more white, but...
15:52Okay.
15:53Thank you, guys.
15:55Well done.
15:55Appreciate it.
16:00We wanted our cheesecakes to have the essence of the holidays, so there is gingerbread essence
16:07and vanilla buttercream on the top and finished with an icicle.
16:11It reminds me of a shard of glass stabbing this and the blood running out.
16:16Oh, no.
16:18A little bit.
16:19A little bit.
16:20No.
16:20Okay.
16:21That's not a white Christmas.
16:22No.
16:25I like the texture of your base.
16:26Actually, I applaud you for baking it and being able to cool it down in time for your cheesecakes
16:32to actually set.
16:32For me, buttercream on a cheesecake is not a marriage.
16:37It just pushes the sweetness too far.
16:39Okay.
16:40Great.
16:40Thanks.
16:41Thank you, guys.
16:47These mini cheesecakes are key lime cheesecakes.
16:51They're so cute.
16:52They're so cute.
16:53They're so cute.
16:54I love them.
16:55Your crust is so uniform.
16:58Great job.
16:59Really zingy.
17:01Really zingy.
17:01You get the lime in there.
17:02It's lovely.
17:03I would like more of the coconut in there because I think it would really complement it.
17:07The flavor of your biscuit base is delicious, but maybe just a drop more butter.
17:11And then it'd have a bit more kind of crunch to it.
17:14But all in all, I think they're excellent.
17:16Good job, Mom.
17:21Great job, guys.
17:22I have to ask you, though, judges, which team knocked it out of the park today?
17:29I think there's two teams that knocked it out.
17:31I think it was probably our best surprise bake yet.
17:32I think each day we've gotten a little bit better at those.
17:37And today I think we just kind of felt like, all right, we nailed this one.
17:42So the team that we feel struggled with the brief today is Marco and Steven.
17:47I could have done a little bit without the rice paper.
17:48Buttercream, I think we both agree, does not belong on a cheesecake.
17:52And I think moving forward in the competition would really love for you all to think about this in terms of stepping your game up.
17:57Okay.
17:58Almost everybody else has been bottom and then they come out on top in the second challenge.
17:59Right.
18:00So yeah, it's totally possible.
18:01There is hopefully a place for us in the semifinals.
18:02We're going to do absolutely everything we can.
18:03We're going to pull out all the stops.
18:04Yeah.
18:05We got a warm room here.
18:06Hope nobody's ice cream melts.
18:07Ah.
18:08Yeah.
18:09We're going to do absolutely everything we can.
18:10We're going to pull out all the stops.
18:11Yeah.
18:12We got a warm room here.
18:13Hope nobody's ice cream melts.
18:14Ah.
18:15It's literally dying.
18:16Sorry for the tears.
18:17I'm sorry for the tears.
18:18We got a warm room here.
18:19Hope nobody's ice cream melts.
18:20Ah.
18:21It's literally dying.
18:22Sorry for the tears.
18:23I'm sorry for the tears.
18:24I'm sorry for the tears.
18:25I'm sorry for the tears.
18:45Welcome back, guys.
18:49Now it is time for your ultimate festive bakes.
18:54So Anna and Vaughn, what frosty challenge do you have in store for the teams next?
19:00Today for your ultimate festive bake, we would like for you to make a baked Alaska.
19:05Ooh, chili.
19:07Inspired by your favorite family holiday dessert.
19:11We want you to have two different frozen elements, as in sorbet, ice cream, things like that.
19:18We would like you to cover the baked Alaska with meringue, and it must be torched.
19:22It should have a spreadable element, and it can be any shape you want.
19:27I don't know why, but when I think of a baked Alaska, I think of mint chocolate chip.
19:33Right?
19:34That's fun.
19:35I love that, yeah.
19:36And a little cherry on top.
19:37I'm a summer baby, so I love an ice cream cake for my birthday.
19:40Yes.
19:41Yeah.
19:42Okay, guys.
19:43This bake is more of a classic, so I'm really excited to see how you guys are going to reinvent
19:48it and make it your own.
19:51You will have two and a half hours for this challenge.
19:54You want to help me with this, guys?
19:56And off you go!
19:59Let's get this show on the road.
20:04How many cups of strawberries does it say?
20:07One and a half.
20:08300 grams of raisins.
20:11Very time-sensitive sort of situation we're working with.
20:18I don't have baked Alaska unless we're on a cruise and never make it at home.
20:25It's kind of a retro sort of thing, but maybe after this they'll make a comeback.
20:35We got a warm room here, so hope nobody's ice cream melts.
20:42More than almost any challenge so far, this is the one where temperature is imperative
20:49to get right.
20:50The cake cooling, the ice cream freezing, and they have two different components of ice cream.
20:56They need to be frozen solid.
20:58And if they make a mistake when they make their ice cream, so if they have too much sugar in
21:02their ice cream or their sorbet, it's not going to freeze properly.
21:05If they use too much alcohol, it's not going to freeze properly.
21:07They have to get the right balance of, like, water and sugar so that it's got a perfectly
21:12silky, smooth texture that will freeze.
21:14Otherwise, it will just be soup.
21:24So we're starting with the strawberry ice cream.
21:26It'll take about 30 minutes, so we really want this to be in as quickly as we can.
21:31You got the cream in there.
21:34Hi, Steven.
21:35Hi.
21:36Are you making the ice cream?
21:37What is that?
21:38Oh, oh.
21:39French vanilla.
21:40One of my favorite flavors.
21:41Me too.
21:42What are your flavors?
21:43The ice cream is going to be three different flavors, actually.
21:45So we're going to have three little domes.
21:47One is bourbon and orange.
21:50The other one is banana.
21:52And the other one is maple candied pecan.
21:55Oh, my goodness.
21:56So we got to do this.
21:57We got to go out today.
21:58Yes.
21:59And I was just curious.
22:00What would you do with the $50,000?
22:02Go on more adventures.
22:04And there's nothing like traveling, right?
22:06With the person you love.
22:08Yep.
22:09You go through obstacles and you can get through them together.
22:12Oh, and darling, these are obstacles.
22:14Okay.
22:15Just letting you know.
22:16It's just another way of saying a challenge.
22:18Yes.
22:19My, my.
22:20Yeah, my, my.
22:22Thank you, guys.
22:23I can't wait to see what you make.
22:24Thanks very much.
22:25Thanks.
22:26Bye.
22:27So we have a sponge cake that has a bourbon glaze.
22:37We'll have peach ice cream, butter pecan ice cream, a pecan shortbread, and a meringue.
22:44Peach ice cream is a family favorite we always had at Granny's house, my mom's mom.
22:49And butter pecan ice cream was one of my dad's dad, my pawpaw's favorite ice cream flavors.
22:56The stakes are high for this competition.
22:58Otherwise, it wouldn't be a competition.
23:01If we were to win, I would take my family somewhere really fabulous on a family vacation.
23:07I would remodel my kitchen because my husband and I both like to cook.
23:12It'd be a way I could share the excitement I've had with him.
23:16We want to win or we wouldn't be here.
23:18Nice.
23:23We are working with mint flavors because growing up, my family loved mint.
23:30And I really do love ice cream.
23:33So we're going with two of our favorite things.
23:36Mint chocolate and then mascarpone vanilla ice cream.
23:40For the base, we're going for a double fudge brownie.
23:43I mean, it's basically what Tamara was looking for, actually.
23:47She was like, hey.
23:48I was like, oh, okay.
23:49She's going to like this one.
23:50We're ready to win it, you know?
23:51And so we're excited to bring the victory back to D.C.
23:56What we would love to do is help a couple of different organizations that help distribute food and clothing to people in need and neighbors in need.
24:05Especially at Christmas time, too.
24:06So here's to hoping.
24:08Yeah.
24:09Our dessert is being inspired today by Panettone, which is that Italian Christmas cake.
24:18So we thought how fun it would be to incorporate the flavors of a Panettone in our baked Alaska.
24:23So we are doing a mix of a rum raisin ice cream and a stracciatella ice cream.
24:28And then we have a candied citrus and chocolate chip sponge cake base and then an almond meringue.
24:33So the key is to have the ice cream done as soon as possible so it can sit in the freezer before we put the meringue so it stays stable.
24:40Mmm.
24:41That's really good.
24:42How are you?
24:43Good.
24:44How are you?
24:45We're doing good.
24:46I'm feeling quite calm, which is new for an ultimate bake, so I think that's a good sign, hopefully.
24:59I love to hear that you're feeling calm.
25:01Do you think your little baby's giving you superpowers, maybe?
25:03Basically, it's kind of not fair.
25:04You're like a team at three.
25:05We are.
25:06We got a little advantage.
25:07Don't tell anyone that.
25:08I know.
25:09What's going to be the flavors in your baked Alaska?
25:11So our bake is inspired by one of our favorite people in the world and that's Ben's mom.
25:17She always went all out for our birthdays and made the most incredible cakes.
25:21One year we had a pirate themed birthday and she made me a pirate ship and she would just do these from her head.
25:25She loves like the strawberry and cream and lemon flavors and so we're doing strawberry ice cream and then vanilla ice cream, caramelized honey inside of the vanilla,
25:36and then a layer of lemon syrup between the cake and the ice cream.
25:39Yeah.
25:40Yum.
25:41That sounds great.
25:42One's almost done.
25:43We started this fast.
25:44We both were hustling.
25:45Wow.
25:46Well, guys, it looks like it's all under control.
25:47I can't wait to try it.
25:48Thank you, Anna.
25:49Thank you, Anna.
25:50We're excited too.
25:51I'm almost uncomfortable that I'm so comfortable right now.
25:53I'm like, should I be more nervous?
25:55Yeah.
25:56Oh.
25:57What's happening?
25:58I don't know.
25:59Sorry for the tears.
26:01Okay.
26:02It's okay.
26:03What can you do?
26:13Middle rack is going in.
26:16When you think about a baked Alaska, you're essentially taking cake, piling ice cream on top of it, and then you're sealing that all in a meringue.
26:22If your cake is too fluffy or soft, that ice cream gets access to air and it starts to melt.
26:30We have our ice cream components chilling, and then we are also now starting to work on our base, which is a fudgy brownie base.
26:39Is this mint?
26:40That is.
26:41Even more than regular mint, it is.
26:43Menta, pepperita, chocolate.
26:45Isn't it so cute?
26:46Oh, that's so cool.
26:47So we grow quite a lot of that in our yard back home.
26:51We thought that would be a perfect pairing for our mint chocolate chip ice cream.
26:55We're working on a fudgy brownie base for this to all sit on top.
26:58Now, are you worried about timing at all?
27:00The last couple challenges, we've had some unfinished type things.
27:05We're at the quarterfinals now, so really be on your A game.
27:09Yes.
27:10This is not a drill.
27:11Good luck, guys.
27:18Beautiful.
27:19It's called millefior.
27:20So this extract is actually imported from Italy just to give our sponge a more authentic Italian taste of Panettonic.
27:26Good thing.
27:27That's delicious.
27:28Good.
27:29As long as she's happy with the flavor, she doesn't dance, I know it's good.
27:34We made a sponge cake that's got a bourbon glaze, so I'm about to pour the glaze on it while it's still hot so it will have time to cool.
27:49If you poured the glaze on while the cake was cool, it would just seize up and not soak it.
27:59Is that how you want the mascarpone?
28:02Yes.
28:04We're doing well.
28:05We are flavoring the mascarpone with coconut.
28:07It's a lovely thing.
28:09I don't like coconut.
28:10I'm the wrong one to taste it.
28:12Yeah.
28:13I mean, we're working in tandem and we finally have a rhythm down.
28:18We are here at a competition.
28:21We are scared to death.
28:23Yes.
28:24We're just gonna be clear about it.
28:25We're competitive, but we're...
28:27In a nice way.
28:28In a very nice way.
28:29In a very nice way.
28:30In a very nice way.
28:31In a very nice way.
28:32But it is a competition.
28:33Yeah.
28:34And we can win it.
28:35Wow.
28:36It's...
28:37No regrets.
28:38No regrets.
28:39No regrets.
28:40You gotta be careful because you cannot over mix that.
28:41Yeah, I know.
28:42It will get soupy and it's...
28:43It's done.
28:44Um, so large piping bag.
28:46Go ahead.
28:48You're welcome.
28:50Hi ladies.
28:51I love you.
28:52How are you doing?
28:53Good.
28:54How do you say Merry Christmas in Italian?
28:56Buon Natale.
28:57Buona...
28:58Buona...
28:59Buona...
29:00Buona Natale.
29:01Good job.
29:02I know how to say,
29:03Mi piace gelato.
29:05Si.
29:06That's perfect for today.
29:07So we are so close to the end, right?
29:12You can literally just like feel it and taste it.
29:16Have you thought of what you ladies would do with the 50,000 if you won?
29:20Oh, you're gonna make her cry.
29:22Oh no, I didn't.
29:23So...
29:24Oh, I'm sorry.
29:25Already.
29:26So...
29:27It's a little emotional.
29:28Oh, okay.
29:29So sorry.
29:30No, it's okay.
29:31If we do, we would like to open our own place.
29:36It's something mother and daughter.
29:38It's our dream of ours.
29:40We've been wanting to for years.
29:43It's something that we always wanted to do.
29:46Something small and be able to share our foods with other people.
29:52Something that we always dreamed about but never were able to make a reality out.
29:57Sorry for the tears.
29:58No.
29:59No.
30:00Never be sorry for tears.
30:01It means so much.
30:02We just want to share it but not possible so well.
30:05Yes.
30:06With this opportunity that we got, we're working hard and then we're able to open stuff together.
30:11That would be our dream.
30:12That would be awesome.
30:14I wish you two the best.
30:17Okay.
30:18Ciao.
30:19Ciao.
30:20Ciao, Bella.
30:21Ciao.
30:26They look pretty good to me.
30:27You don't want to overdo a brownie because that's kind of gross.
30:32So I'm going to get this spread in here.
30:35And then I'm going to put it back in our freezer here.
30:38I want this to harden up just a little bit.
30:40I hope my ice cream sets.
30:42There's another couple of things that can go wrong.
30:44How you layer your baked Alaska is really important.
30:46First ice cream goes in and that must freeze.
30:48Yes.
30:49Then you need to make your next, it could be a layer of sponge or it could be another ice cream.
30:52But that has to then go on while it's still soft so it can freeze on top of it.
30:56Yes.
30:57And then so as you layer up these ingredients, it needs to be so frozen that when you go to pipe your meringue on, it doesn't slide off.
31:03It doesn't slide.
31:04It melts.
31:05Because if it's melting, the meringue will just slide off.
31:08Getting those like butterflies, especially because this is the quarterfinal.
31:12We're really expecting them to step their game up.
31:14Well, I can't wait.
31:15Well, not long now.
31:16Yeah.
31:17I know.
31:18Ooh.
31:19There's no time to clean, Mommy.
31:20There's no time.
31:21Aren't you going to make it here?
31:22Yeah, but there's no time to clean.
31:23Finish the meringue, please.
31:24Who's meant to clean?
31:2615 minutes!
31:27Get them out.
31:32Here.
31:33Here.
31:34I got you.
31:35I got you.
31:36Go ahead and run that.
31:37Yep.
31:38Okay.
31:39I need to quickly pipe this.
31:43Hurry, hurry, hurry, hurry, hurry, hurry.
31:45Fill it as quickly as you can.
31:48Quickly as you can.
31:49It's literally dying.
31:51It's so sad.
31:52It's just melting its ice cream.
31:53That's what happens.
31:54Don't open that.
31:57It's okay.
31:59So there's 15 minutes left.
32:01It's hard because our entire fate in this competition is resting on what is inside of that freezer.
32:09And we are just hopeful that it is frozen solid.
32:12Okay.
32:13Ready?
32:14Let's do it.
32:15Say a little prayer.
32:16We want to win.
32:17We want to win this amazing prize money and be able to use it for our growing family.
32:22Being able to pay for diapers and flour, right, to make cakes and stuff, like, it would be big for us.
32:29Yeah.
32:30Be cold.
32:31Be cold.
32:32Okay.
32:33Okay.
32:34Okay.
32:35Okay.
32:36Okay.
32:37Okay.
32:38It's okay.
32:39It's okay.
32:40Huh?
32:41How did that happen?
32:42It didn't freeze at all.
32:43No.
32:44Let me see it.
32:45Oh.
32:46Ah.
32:47What's happening?
32:48I don't know.
32:49I don't know.
32:50I guess the brownie was still too warm.
32:51What do you want to do?
32:52Just shove it back together.
32:56Very gentle.
32:57Very gentle.
32:58Five minutes, guys.
33:01You have five minutes.
33:03It's okay.
33:04Keep going.
33:05Don't worry about it.
33:06Keep going.
33:07Okay.
33:08Any sprinkles or anything at this point?
33:13We had to torch it first.
33:14Okay.
33:15Okay.
33:16Torch.
33:17Watch your fingers.
33:22Please let me get this.
33:24Please.
33:25You know what?
33:26Some Christmases are warmer than others, and that might just be what happened here.
33:30One minute left.
33:31One minute left.
33:37That's time, guys.
33:38Put your torches down and step away from your baked Alaskas.
33:43Hey, it's okay.
33:44What can you do?
33:45Hey, it's okay.
33:46What can you do?
33:50I don't know.
33:51pie came thank you.
33:52Let me help you Warumina Hunter.
34:02And Rosanna.
34:04Please tell the judges about your baked Alaska cake.
34:07So our baked Alaska cake is inspired by an Italian panettone.
34:11It's ordained with meringue snowmen and Christmas trees.
34:15This is so clever. Is that like a waterfall?
34:18Yes. So we just wanted to demonstrate more skill set.
34:21I love the technique.
34:24It obviously looks like it has melted,
34:26and it's a little bit messy in the presentation.
34:29Sorry.
34:32I really like the rum raisin.
34:34And the texture of your ice cream is really, really nice.
34:39Loads of skill. Your cake is beautiful.
34:41The dried fruit's so nice.
34:42Rum and raisin ice cream is delicious.
34:44Stracciatella, which I mispronounce,
34:46which I'm 100% aware,
34:47but it's been my favorite ice cream since I was a little girl,
34:49so I pronounce it the same way.
34:51Can I hear you say it, Rosa, please?
34:53Stracciatella.
34:54Stracciatella.
34:55There you go. Stracciatella.
34:57Thank you, ladies, so much.
35:02What we have for you is a lemon sponge,
35:05strawberry ice cream with lavender, pistachio,
35:08and lemon as well.
35:12Your strawberry ice cream is lovely.
35:13It's getting a little soupy,
35:15but the flavor is really nice.
35:18And strawberry ice cream is hard to pull off
35:20because so often homemade strawberry ice cream
35:22can be really icy.
35:23The white chocolate on the inside,
35:25it's a little bit thick,
35:26but it's got really good flavors with the pistachio.
35:29Your sponge probably could do with a little bit more lemon.
35:32I actually really loved the caramelized wildflower honey
35:35in that ice cream.
35:36Yum.
35:37You know, just wish that we had those defined layers
35:39and it would have been that clean slice.
35:41But you can kind of see the inside of your Alaska.
35:44If it was still frozen,
35:46I think you would have had a really beautiful Alaska there.
35:48Yeah. Thank you.
35:50We'll tell you very quickly about our baked Alaska.
35:54The base is vanilla sponge cake.
35:57The front dome is bourbon-infused with oranges.
36:01And one of the back domes is my family's banana.
36:04And reminiscent of Stephen's father's favorite,
36:07which is maple and candy pecans.
36:10Candy pecans.
36:11I think that the outside looks kind of cool.
36:14I think it looks kind of avant-garde
36:16and you chose a different shape than a dome,
36:18which is really admirable.
36:22There's not a lot of ice cream really to be found.
36:24They have melted.
36:26It's difficult to eat it like a baked Alaska
36:28because really baked Alaska is kind of getting
36:30all of the flavors at the same time.
36:32Right.
36:33I might have preferred it to see the layers
36:35of all of the different ice cream together
36:37when you slice into it.
36:39But the fact that you did three ice creams
36:41and chose a different shape,
36:43you got to kind of give you brownie points for that.
36:45That was really ambitious to pull off
36:47in just two and a half hours.
36:48Yes.
36:52Growing up, mint chocolate chip ice cream
36:55was always at the ready.
36:56And now that Salman and I, we're married
36:58and we grow all kinds of mint.
36:59It looks a little, a little hairy.
37:01You can see that you run out of time with your piping.
37:03Yeah.
37:04And I would definitely say like,
37:05when I see the sprinkle of the crushed peppermint on top,
37:08a little bit of my heart hurts
37:09because I think that's like,
37:12and I just can feel the panic
37:14and the difficulty of the task that you've had.
37:18It's got a nice elegant touch of your mint.
37:21Your mascarpone ice cream is lovely
37:23and silky smooth as well.
37:25And I think it really compliments the brownie.
37:28That mint ice cream is la bomb.
37:31I really love it.
37:33It tastes very fresh too,
37:34which is, which is really tough to do.
37:36I think it's really delicious.
37:38And the meringue's nice as well.
37:39Well, thank you guys.
37:42We have a bourbon-infused sponge.
37:48Then we have butter pecan ice cream
37:50and then our all-time favorite peach ice cream.
37:53And then meringue.
37:55Wow.
37:56Wow.
37:57It's like...
37:58Yeah.
38:03This is...
38:04It looks incredible.
38:05Yeah.
38:06I saw you piping this.
38:07It was hilarious.
38:08You were like...
38:09Reload!
38:10And then you get the bag,
38:11you go...
38:12It was unbelievable.
38:14It was like you were fast forward
38:16and it was incredible.
38:17And then the fact that you managed to burn
38:19all of the meringue so evenly.
38:22I mean, well done.
38:24The peach ice cream is delicious.
38:27That is something that reminds me of my childhood.
38:30We had peach ice cream all the time growing up.
38:32I love the textures of the pecan shortbread crumble.
38:37The caramel is a little bit, I think, too thick.
38:40The layer.
38:41But it's still enjoyable.
38:42It's very nice.
38:43Flavor is amazing.
38:44You know?
38:45All you needed was that to be a little bit more frozen
38:47and you've got a professional baked Alaska there.
38:49Yeah.
38:50Wow.
38:51Great job, ladies.
39:00It's in their hands.
39:02We've had a good time.
39:03It's been so much fun to be a part of this competition.
39:07I definitely hope that we're asked back.
39:10But I'm very pleased with how far we've come.
39:14We didn't think we'd make it this far, and now we're at a point where, like, I think it would sting so much more to go home.
39:21Oh.
39:22We're almost at the semifinals.
39:23Like, it becomes just that much more of a reality.
39:27We keep thinking, too, about how every time we get to step foot in the kitchen, it's just one more opportunity to bake.
39:33I don't want it to end.
39:34What did you think happened today?
39:39Amy and Sally, their cheesecake was so delicious.
39:42Their flavors have gotten so much stronger.
39:45Little Miss Amy said, you want flavor?
39:47I'm gonna give you flavor.
39:48Yes.
39:49Gabriel and Ben.
39:51It was a rollercoaster with them today.
39:53Yeah, it really was.
39:54They were super confident in the second challenge for almost all of it until just the final hurdle.
39:59It just all started to go wrong.
40:00I think Marco and Steven struggled a bit.
40:02Sometimes they might do things without maybe fully thinking it through.
40:06Putting the buttercream with the cheesecake, it actually spoiled the cheesecake.
40:10Oh, no.
40:11It dragged the flavor down and the textures down.
40:13I feel like there's just one decision that they make in a lot of their bakes that is the wrong decision.
40:20Salmon and Susan.
40:23Everybody's got time management issues.
40:25Everybody.
40:26But there's something about Susan and Salmon where, like, they're not fulfilling their potential because of this.
40:32Rosa and Rosanna, their cheesecake was lovely.
40:37Their presentation was lacking.
40:39And I think, I don't know if they, do you think they tried to, like, course correct for the baked Alaska?
40:44Because there was a lot going on.
40:46It was lacking something.
40:47They struggled to get their ice cream to freeze.
40:48Yeah.
40:49And then they had to rechurn their ice cream.
40:50Yes.
40:51But obviously, with the nature of food and ingredients, it's not always completely predictable.
40:56Do you have an idea who's going home right now?
40:59I think I do.
41:00Yeah.
41:01I think so too.
41:02All right.
41:03Well, let's do this.
41:05Great job today, guys.
41:10We saw some really cute mini cheesecakes.
41:15And we literally saw you fight through some meltdowns.
41:20So which team succeeded today?
41:22The team that really succeeded today is a team that showed real baking prowess, real conviction with their choice of flavors.
41:32And also really, really showed a finesse with their decoration.
41:39Amy and Sally.
41:47Sadly, one team will be leaving us today.
41:54The pair going home today is Marco and Steven.
42:06Please hang up your aprons.
42:08But please continue to bake with love at home.
42:11We will.
42:12They were fantastic bakers.
42:14I loved seeing them work together.
42:16And they really touched my soul in a way that I didn't necessarily expect to have out of this competition.
42:23And I'm, like, very, very thankful for them.
42:28This has been an amazing experience.
42:31We did it together.
42:32It was an adventure.
42:33Yeah.
42:34There were so many unknowns.
42:35It was one heck of a ride.
42:38And, um, we learned a lot more about one another.
42:44Mm-hmm.
42:48Love you, dude.
42:49Whatever.
42:50Ha-ha-ha-ha..
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