- 6 weeks ago
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00:00Oh, yeah.
00:01Last time.
00:02Yes.
00:03Ow.
00:03Ow, sorry.
00:04You almost whacked me.
00:05The top 10 teens dished up family favorite treats.
00:08This is fantastic!
00:12Jovi and Lenora took the top spot.
00:14It just seems like everyone else is doing so much better.
00:18And Nora and Olivia left us.
00:21What's wrong?
00:21Moments away.
00:22I love annoying you.
00:23Oh, children.
00:24Vacation memories inspire tasty desserts.
00:27Can I trouble you for a spot of tea?
00:29Yeah, British accent is really bad.
00:38We're front and center.
00:40I went to Jordan and I had stretchy ice cream.
00:45Stretchy ice cream?
00:46Like Taffy?
00:47Stretchy ice cream.
00:48Kind of like Taffy.
00:49No.
00:51Not more school.
00:52Delicious.
00:53Oh, come on.
00:53We're already educated.
00:55Okay, so I was in Belize, had the best Fry Jacks.
00:58What's a Fry Jack?
01:00It's a fry bread that they use as like a taco shell.
01:03And you can put anything in it.
01:04Maybe it's the geography test.
01:05We're going to fail that one.
01:06Mm-hmm.
01:07Sounds delicious.
01:08It is.
01:09Hi there, bakers.
01:11Hi.
01:13Duff and I were just comparing some of the best bites
01:16we had while traveling.
01:18Oh.
01:20I ate the most amazing stuffed churros in Mexico.
01:26Ooh.
01:27And I had delicious lamington cake way down here.
01:34In Australia.
01:35Down under.
01:36When I'm traveling and I eat some yummy local treats,
01:39later on the memory of that trip becomes more vivid.
01:43Because now that place is linked with a flavor.
01:46And that makes the experience so much richer.
01:49Yes, it does.
01:50So today, Cartier and I want you to create a sweet treat
01:56inspired by one of your most memorable getaways.
02:03We've been to India a lot.
02:05The street food.
02:08Yeah, the street food is delicious.
02:09The street food is delicious.
02:13All right.
02:14We are giving you two and a half hours
02:16to take us on a culinary adventure.
02:19And when it's over, eight teams will continue on this journey.
02:24While one team will sail off into the sunset.
02:29Bon voyage.
02:32And your time starts now.
02:39I don't lift weights, but this is close to it.
02:46Ouch.
02:47We're not going to talk about that ever again.
02:49It's not like the camera's on you.
02:50Never.
02:52You OK?
02:52Yeah.
02:54I'm good.
02:59OK, got a plan.
03:00The challenge today is to make your trip-inspired dessert.
03:06And so, yeah, now just pulse it.
03:10Yeah.
03:11And so we are going to make a cheesecake with a speculous crust
03:16decorated with mango flowers and fresh fruit.
03:20We were in Tampa, Florida to go to the beach.
03:23And then we drove to Orlando to go to theme parks.
03:26My dad would go over to the hotel right next door.
03:30They had really good desserts.
03:32And so one night he came back to holding my mom a slice of cheesecake.
03:35It was like one of our favorite trips.
03:37So we decided to go with the cheesecake.
03:39Every night we would sneak over to the fancy hotel's pool
03:42because it was a lot better.
03:44We don't have a key card to get in.
03:45So dad would literally push me over the fence
03:48to open up the door into the pool.
03:51Don't tell anybody that we do that.
03:53But now we're going to press this into the bottom of the pan.
03:58And then we'll start on the filling.
04:02Wow.
04:03We've only made a classic cheesecake.
04:07We've only made a classic cheesecake,
04:09and I thought it was pretty good.
04:10So we decided to go with that.
04:12This doesn't look right.
04:14Macy and Emmett's cheesecake batter is lumpier than my head.
04:19Oh, no.
04:20So that means that cream cheese wasn't room tip.
04:23They got to fix that.
04:24We're going to have to get it through Steve
04:25because we don't want lumpy cheesecake.
04:28There's a lot of pressure riding on this cheesecake
04:31because we haven't been absolutely on the bottom
04:35or absolutely on the top.
04:36We've just kind of been like riding in the middle.
04:39And so I want to kind of keep it that
04:42or hopefully be on top one day.
04:43Do you guys have dark brown sugar?
04:45No.
04:46OK.
04:46Sorry.
04:47OK, I'm sticking this in the oven.
04:49This is going to make the yummy and stuffed tummy and carnivores.
04:55That looks like dough.
04:56If only we had this for our pie.
04:58Yeah.
04:59For our dessert, we're making s'mores, empanadas,
05:02filled with graham crackers, chocolate, and marshmallows.
05:05We'll serve our empanada with caramel sauce.
05:07And to decorate, we'll add Coding Chocolate Mountains.
05:10Because when we went to Arizona,
05:11there was like a really good empanada place that we always went to.
05:14We go to Sedona on winter break a lot
05:15because it's nicer there than Philadelphia.
05:18We like to hike.
05:19We like swim a lot there.
05:21And we have this dessert empanada in Sedona.
05:24It's influencing what we're going to do today.
05:27Use this.
05:28Oh, you just rolled over my finger.
05:30Did I actually?
05:31Yeah, you did.
05:32My bad.
05:33I'm OK.
05:34We don't need to call for a medic.
05:36We've made savory empanadas before,
05:38but we've never made sweet ones.
05:40So this will be a little bit interesting,
05:42but at least we know how to fold it and stuff.
05:45OK, get the piping bag, start piping this in.
05:48I'm head baker.
05:49You won't tell me what to do.
05:50Yeah, I'm older.
05:51Womp womp.
05:52Before we put the empanadas in the oven,
05:54we brush them with egg wash.
05:55Maybe a little more.
05:57A little bit more.
05:58Cameron, stop.
06:01I love annoying you.
06:02I'm so good at it.
06:03I love annoying Abby, too.
06:05It's fun, right?
06:06It is.
06:07What did you say?
06:09The dynamic between big sister, little brother,
06:11was like probably the most stereotypical relationship.
06:15I'm really bossy.
06:17Make sure they're small, because they need to go on top.
06:19He tries to not listen, but it doesn't really work.
06:23Because I know I'm not going to be stupid.
06:24He acts like he doesn't want me to boss him around,
06:26but when I'm not bossing him around,
06:27then he's just kind of lost.
06:29I don't know what a marble fondant.
06:32Do you agree, Conan?
06:33I do.
06:34I agree and understand.
06:38Abigail and Kenneth.
06:39Hello.
06:40What are you making?
06:40We are making a cherry tart inspired by the cherry blossoms
06:44in Washington, DC.
06:46We don't really travel a lot.
06:47Everything we do revolves around the farm.
06:50But I was there with the eighth grade.
06:52There were a lot of statues, a lot of monuments.
06:54Right.
06:55And we were kind of there at the end of cherry blossom season.
06:57So you're making like a tart shell?
06:59Yep, that's in the oven.
07:00It's going to have a cherry diplomat cream in it.
07:03So I'll be making a cherry pastry cream and then a cherry
07:06whipped cream and folding them together.
07:08And then he's making fondant cherry blossoms.
07:11Hey, Kenneth, is Abigail letting you do stuff now?
07:14Yeah, I guess so.
07:15He's like, I'm not allowed to talk.
07:17I have to keep working.
07:19Abigail doesn't let me talk.
07:21Kenneth is in charge of the fondant flowers for decor,
07:24because he loves doing the fondant.
07:27And it keeps his hands busy.
07:29Abigail, you would be an incredible executive chef.
07:32Oh, thank you.
07:32I feel like you would run that kitchen with an iron fist.
07:35Probably.
07:36So if you're just like standing around talking to me,
07:38that's not a great use of your time, is it?
07:40Yeah, it's really not.
07:44I feel like you meant that.
07:45Maybe.
07:48I am a carrot ninja.
07:50Harper, Harper, look at me.
07:51I am a carrot ninja.
07:55Look at Holla.
07:56Peel that carrot over there.
07:57She's going.
07:59This is probably the fastest I've ever peeled a carrot.
08:02I've been all around the world.
08:04Yeah.
08:05I think we've been to like 15-ish countries.
08:08Including Vatican City and Monaco.
08:10Yeah.
08:11And so since we've traveled a lot of places,
08:13like there's an endless amount of things we could make.
08:15So we decided to make a carrot cake with cream cheese frosting,
08:18because it reminds us of an overnight that we spent in London.
08:22Can I say something?
08:23Is it related to the question?
08:26Yeah, yes, I'm continuing to answer.
08:28OK.
08:29My parents were like, our parenting hours are 6 to...
08:34Whatever.
08:357.
08:35And right now it is 8 o'clock, so our parenting hours are done.
08:39Eat whatever sweets you want.
08:41Like we just went to so many bakeries,
08:43and there's really good everything food in London.
08:45But there was something about like the carrot cake
08:46that was different from everything we've eaten
08:48that I just remembered.
08:50And so we make this,
08:51because it's like the most delicious cake we make.
08:54You should get it in the oven.
08:55Yes.
08:56The hardest part is going to be decorating our cake,
08:59because we're going to decorate it with either the British flag
09:02or our telephone booth.
09:03We haven't decided,
09:04because they both seem really hard to have pipe on top of the cake.
09:07Yeah, because I think we can just like pipe a rectangle
09:12and do the edge and then do the lines across and right.
09:14Top of the cake.
09:16There we go.
09:16These can go.
09:18In the oven.
09:19Two hours left in this challenge.
09:21Will your travel desserts inspire us?
09:25I forgot to put the blade back.
09:26That's stupid.
09:28It is.
09:28Of course.
09:29So we are making a galette de voie,
09:32which my pronunciation is special.
09:35It's a French king cake,
09:37which is a puff pastry tart filled with frangipan,
09:40and we're going to decorate with a little wafer paper crumb.
09:43We are making a French king cake,
09:45because it's a dessert we had with our cousins
09:48when we went to visit them in Paris,
09:51and it was a really good dessert,
09:52so we decided to make it.
09:53Currently, I'm working on frangipan,
09:55which is the filling.
09:57More flour,
09:58because it's still not as thick as I would like it to be.
10:02We are going to use a pre-made puff pastry,
10:04because to make actual puff pastry,
10:07it would take too long than the time we have.
10:10Get that on the tray.
10:13Don't lift it.
10:14Take it on something.
10:15Flip it.
10:16Make sure it stays the same size.
10:18That is of importance.
10:20Get it over there without ripping it, please.
10:23There's a bit more pressure than usual on us,
10:25because we won last week,
10:27so there's a bit more expectation from the judges for us to do well.
10:32No.
10:33What?
10:34It's sticky.
10:37It's not coming off.
10:38Why is it not coming off?
10:39It's just not coming off.
10:40I told you to spray something, and you didn't.
10:42I did that so bad.
10:47What are you doing?
10:48I don't know.
10:49I forgot to put something to help the puff pastry not stick to the cutting board,
10:55so it started getting out of shape, and I had to get a new one.
10:59The trick is you got to work very fast.
11:01So I'm going to give you this one.
11:03This one's going to go back in the fridge for a minute before we need it.
11:05Okay?
11:06Okay.
11:07Fast, fast, fast, fast, fast.
11:11Okay, measure it out.
11:12Cut it out.
11:15Once you've got it done, here.
11:21Okay.
11:22Much better, Lenore.
11:23Good job.
11:25So now it's on the thing.
11:26You can just...
11:27Yep, okay.
11:28I'll start prepping it.
11:29How's it going?
11:30That looks like a tortilla.
11:31What are you doing?
11:32Real.
11:33Okay.
11:34Now we have the puff pastry cut.
11:35I'm going to pipe on the frange pan into the middle, then we'll put on the top, and then
11:42do the little design.
11:43There's plenty of different designs you can do on top of the galette, but we chose spiral
11:48because we had a spiral one with our cousins, and also it's, in my opinion, the most elegant
11:53and pretty looking.
11:54And it should be good to go in the oven.
11:5690 minutes left.
11:57Vacation-inspired desserts.
12:00You're not just bakers today.
12:01You are travel agents.
12:02My favorite place we've traveled to is probably Hawaii.
12:06We went for our parents' anniversary.
12:08I was like three, and she was like six.
12:11So, even though I don't really remember being in Hawaii, I still love Hawaiian flavors.
12:14We're making clairs full of passion fruit, pastry cream, and a coconut ganache on top,
12:20with different Hawaii-themed decorations.
12:22Our clairs are in the oven, and we're working on our pastry cream.
12:25The judges told us that we have to work on balancing out our flavors.
12:28This is so incredibly sour.
12:30I think we're still gonna need more sugar.
12:32We're gonna use passion fruit puree in our pastry cream.
12:35And so I make cornstarch slurry to kind of thicken up the passion fruit a little bit.
12:39And then we add our passion fruit into our pastry cream.
12:43It's coming together.
12:44Yay!
12:45Can I get one of you to taste test our pastry cream?
12:47Pastry cream?
12:48Okay.
12:49I don't know how flavor you think it is.
12:50Passion fruit?
12:51Yeah.
12:52Good.
12:53No, it's good.
12:54Okay, great.
12:55I like it.
12:56It's definitely like tart and sweet.
12:57Yeah, I like that.
12:58Leah and Kira definitely are in competition, because they do really good decorating, and
12:59they're really good bakers.
13:00Is it too sweet, too tart?
13:02It's good.
13:03Kira and Leah, they're really good competition.
13:06Okay, thank you.
13:07You're welcome.
13:09Last week, we were in the bottom.
13:11So, this week, we have to make a comeback.
13:15Okay.
13:16I feel like a grandma when I do this, like, or like a lion.
13:18They're like, hi-yah.
13:19It's like, hello.
13:20Do I smell celery?
13:21No.
13:22No.
13:23Are you sure?
13:24Yes, I'm sure.
13:25It's supposed to be chai.
13:26Chai.
13:27Okay.
13:28Tell me about the trip that inspired your dessert.
13:31We're doing macarons because we went to France.
13:33And we wanted to have some Indian flavors, because we're Indian, and we've been to India
13:38five or six times.
13:39So, today, we are making a macaron with a chai spice, white chocolate, and we're making
13:46them with a chai spice, white chocolate ganache, and a pistachio laddu filling.
13:51Okay.
13:52So, for thems who don't know what laddu is...
13:55A laddu is a pistachio coconut cookie that you roll into a ball, and it's really, really
14:01good.
14:02So, you're gonna stuff a cookie with a cookie?
14:04Yeah.
14:05I am so glad you guys are making a laddu.
14:07Talking about macarons, are they all different sizes?
14:11They need to make sure that they're all equal, so we get perfectly equal cookies.
14:14Right.
14:15Yeah.
14:16Consistency, that's a big part of it.
14:17Consistency is key.
14:18Consistency, chef.
14:19So, they all gotta be the exact same size.
14:22What is that?
14:23That's not what that's supposed to look like.
14:24You don't want that, right?
14:25Yeah.
14:26Get your offset.
14:27Clean those up.
14:28Okay.
14:29Good luck.
14:30I'm really excited about laddu.
14:33Yep.
14:34These are good.
14:35I put it in the speed rack to dry for 40 minutes.
14:38Okay, 40 minutes.
14:39Start.
14:44Melody, what are you doing?
14:46I don't know.
14:47Why are you in the powdered sugar?
14:50Our cake is in the oven, and then she's almost done with the buttercream.
14:54There's still butter as it hasn't been incorporated.
14:56It got in my eye.
14:57Got in yourself.
14:58Sorry.
14:59It's in my eye.
15:00Uh...
15:01Melody.
15:02Me and Melody, we both play club volleyball.
15:03And...
15:04Melody, you can't do things that, like, get my attention.
15:05Like this.
15:06Oh, okay.
15:07I'm, like, that type of person.
15:08Okay.
15:09There's two.
15:10One.
15:11Restart.
15:12We both play club volleyball.
15:13So we picked Florida because we traveled there for volleyball tournaments.
15:16And every day after our volleyball tournament, we would go to the pool.
15:20Since, like, the pool, you wear flip-flops, we are making a yellow cake with strawberry frosting.
15:26And it's gonna be decorated like a flip-flop.
15:27We're gonna use licorice to make the little thong.
15:28And coating chocolate starfish because we want to give it tropical flaps.
15:33Leila and Melody are making cakes that look like flip-flops.
15:42Oh, how cute.
15:47You're gonna want to try a cupcake.
15:52Laila and Melody are making cakes that look like slip-flops.
15:57Oh, how cute!
16:00Do you want to try a cupcake?
16:02Do you have to wait, boy?
16:05For our dessert, we are making a mango cupcake with a jalapeno simple syrup, a blue mango
16:11lime buttercream, and to decorate, we will add a beach ball and vanilla cookie crumbs.
16:16It's inspired by our trip to Florida.
16:18We love going to Florida.
16:19We get to swim a lot.
16:21I really like swimming.
16:22And Florida have a lot of theme parks and rides, and I am a big theme park guy.
16:27And one time when we went to Florida, we had a mango jalapeno ice cream, so I thought that
16:32I could make this into a cupcake and bring out the same flavors.
16:36I've never baked with jalapeno before, so I'm going to try to stay safe and do simple syrup
16:40just to make sure that it's not too spicy.
16:43You know what's amazing?
16:45We have nine desserts, all completely different.
16:49Nobody's making the same thing.
16:50All right.
16:51Baking champ next-gen.
16:53Look at these little kids showing up.
16:56Okay, let's talk about your pronunciation.
17:00Galette de Roi.
17:01Now take away the .
17:03Galette de Roi.
17:04Good.
17:05Oh, I took those hours.
17:06I'm so excited.
17:07Our cheesecake is done baking, and it looks great.
17:12So now let's gather up fruit for our decorations.
17:17We're going to decorate our cheesecake with fresh fruit flowers.
17:20Because when I think Florida, I think summer because it's normally very warm.
17:24And there's a lot of flowers in the center.
17:26And we'll cut these and make, like, the roses with them.
17:29So my mom taught us, like, to make these mango flowers.
17:33And so we got a mango and, like, cut it up, and she taught us how to, like, fold them in, and they turned out really good.
17:39Macy and Emmett, hello.
17:41Hi.
17:42You're getting into your decorating bag, really showing us what you have.
17:45Yes.
17:46Okay, now, are you just going to put that fresh fruit on top?
17:48I think we're just going to go with fresh fruit.
17:50Fresh fruit.
17:51My advice to you all.
17:53Anytime you're working with fresh fruit, go grab some apricot jam.
17:57And melt it down just a little bit.
17:59Grab a pastry brush and brush it on top.
18:01It's an instant glaze.
18:02It's going to give it a whole different look.
18:04And it gives it a really great flavor.
18:05Okay?
18:06Okay.
18:07Thank you for the advice.
18:08You're welcome.
18:09Bye, Miss Brown.
18:10Bye.
18:11Okay.
18:12That's a good idea.
18:13We're going to go grab some apricot jam.
18:14Let's do it.
18:1545 minutes left.
18:17We don't have enough time.
18:20We need to get these in the molds.
18:22We're making Coding Chocolate Mountains to represent Sedona because we always, like, hike the mountains when we're there.
18:28The best part is when you get to the top and you go, I'm on top of the world.
18:32Yeah.
18:33Abby, if you look at them, they're not going to work.
18:36Cameron, some of them are, like, exploding.
18:38What?
18:39Yeah.
18:40When we take the empanadas out of the oven, we realize the marshmallows seep through.
18:45That's not good.
18:46Um...
18:47We just had to go with it at that point.
18:50We need to start the caramel sauce.
18:53We wanted to make a caramel sauce because we thought it would go good with the s'mores.
18:57And also, just in case they're really dry on the inside, we're going to need it.
19:00So, get your cup of sugar, put it in.
19:03Whoop!
19:05Holy!
19:06Something smells like it's burning.
19:08Is something burning?
19:10Oh, gosh.
19:11Oh, boy.
19:12Oh, Abby just burnt this sugar for the caramel.
19:14That's what I smell.
19:15Oh, gosh.
19:16Thor's sugar.
19:17I think it burnt a little bit.
19:18You think it burnt.
19:23That's not good.
19:24Um, we put the heat on, like, really high on accident, and it kind of, um, burnt a lot.
19:30So, now we're restarting.
19:32What are you restarting?
19:33The caramel sauce kind of, like...
19:35Oh!
19:36That happened, uh, right on all over my mom's brand-new stove.
19:40Oh!
19:41One time, making caramels.
19:42Great.
19:43So, yeah.
19:44That was a fun day.
19:45On the stove, it said pee.
19:47We thought that meant preheating.
19:49Little did we know it meant power boil.
19:52So, the entire thing sort of went...
19:5530 minutes left.
19:57Only 30 minutes left in the bake.
19:59Oh!
20:00You're making vacation or travel-inspired desserts.
20:04Whisk us away.
20:06Dang it.
20:07The macarons aren't baked yet.
20:08It's important for the macarons to dry and form a skin before I bake it,
20:12so I have a good, crunchy outside.
20:13They look pretty good.
20:14Two minutes.
20:15Put the macarons in the oven.
20:16Who cares about two more minutes?
20:18Okay, okay, okay.
20:19Let's grab a second hand.
20:20It bakes for 12 to 15 minutes.
20:23What are you guys making?
20:24Um, currently we're working on making a paper crown.
20:27While the Colette is cooking, we got wafer paper and edible markers to make a crown since it's king cake.
20:35Toby, do you like the air glitter?
20:37I love the air glitter, but I gotta focus.
20:39I'm just so scared that for some reason it's not gonna be fully cooked.
20:43Toby and Lenore really need to let that bake through.
20:46I'm gonna put it back in because the bottom is not fully cooked yet.
20:50We covered the top with tin foil because we liked where the top was, but needed the bottom to cook more,
20:55so we put it back in like that.
20:57Please be good.
20:5820 minutes.
21:00Do you want me to be your cheerleader?
21:03Go, I forgot.
21:04Go, I forgot.
21:05I was really worried about having enough time to pipe our telephone booth because I'd never done that before.
21:11I'd never really free-handed pipe something.
21:13Is this looking good?
21:14Yes.
21:15Very good.
21:16I like it a lot.
21:17I made a telephone booth on top of a cake.
21:19Wow, I never thought I'd do that.
21:21Preposterous.
21:23That's it.
21:24Do they all look good, Kira?
21:27Yeah, these are pretty good.
21:29We use a eclair tailing tip.
21:32I don't know what the technical name for it is, but it's like helpful to like job the eclair.
21:36Next.
21:37To make a coconut ganache, I'm gonna combine heavy cream, white chocolate, and coconut extract.
21:42And then I've dunked it in the ganache and put it in our chest of coconut for added flavor and texture.
21:47We just gotta get these done.
21:49I'm telling you, these macarons are definitely getting us to the next round.
21:52You wanna start plating?
21:53No, we can't because the macarons are still in the oven.
21:56I think actually three more minutes.
21:58Do they look raw?
21:59No, they're good.
22:01Abby, there's like 15 minutes left.
22:04We're kind of behind.
22:05No, we're not.
22:06Okay.
22:07Once my pastry cream has chilled, we fold in the cherry whipped cream, and I put my diplomat cream in the tart.
22:15Decorating comes next.
22:17Kenneth, melt the semi-sweet chocolate chips.
22:20I melt chocolate chips with a little bit of coconut oil.
22:27That was a bad idea.
22:28What do I do?
22:29There's funnels.
22:30Oh, children.
22:31Then Abby will pipe that out.
22:35Yeah, perfect.
22:37I'm gonna get them out.
22:40Gosh.
22:41What happened?
22:42We're like running behind on time now.
22:44Dang it.
22:45No.
22:46They're kind of breaking when I'm trying to get them off the pan.
22:49Oh.
22:50No, no, no, no, no, no, no.
22:51Are they raw?
22:52As we're peeling off our macaron shows, I'm getting worried.
22:55These are really, really soft.
23:02Oh, my God.
23:03Why do we choose to do macarons?
23:05Ten minutes left, bakers.
23:08How do you make those little beach balls?
23:10Just make a normal ball, and then decorate it with, like, glitter lines.
23:14Okay.
23:15What was the one?
23:16The bottle cap?
23:17Oh.
23:18Seven bottle pop.
23:19One bottle pop.
23:20Two bottle pop.
23:21One bottle pop.
23:22One bottle pop.
23:23Two bottle pop.
23:24One bottle pop.
23:25One bottle pop.
23:26Two bottle pop.
23:27One bottle pop.
23:28One bottle pop.
23:29I can't see.
23:30Move your arm.
23:31Sorry.
23:32Now we're just gonna put the decorations that we have on it.
23:33Let's hurry up, please.
23:34I just wanna win.
23:35Please, please, please, please, please.
23:37Hey, what do we think?
23:39Yeah, I think it's good.
23:41Five minutes.
23:42That's caramel sauce.
23:43This is apricot jam, and it melted it in the microwave for, like, five seconds.
23:48We have to finish these.
23:50We got really under the wire, and the last five minutes we start plating.
23:54There's a lot of filling.
23:56Another pad on top.
24:01Okay, you're good, you're good.
24:02Lenore.
24:03Sorry.
24:04Three minutes left.
24:05Cameron, keep going.
24:06We don't have anything done.
24:07Got it.
24:08Okay.
24:09How are we doing it?
24:10Like, stack it.
24:11Gotta hurry this up.
24:13What do you think?
24:14Beautiful.
24:15I'm worried it's gonna sink, but it shouldn't.
24:17One minute!
24:19Kira, Hawaiian Islands?
24:20Beautiful.
24:22Would Kate Middleton approve?
24:24Yes.
24:25Wait, Lila.
24:26I just wanna finish.
24:27Hurry!
24:29Okay, here's that one.
24:30Okay, we just need one more!
24:31We'll be done!
24:3230 seconds!
24:33Last minute details!
24:34Go, go, go, go, go!
24:44That's it, bakers!
24:46Your time is up!
24:48They might be a little dry.
24:50Very dry, but that's why we have the caramel sauce.
24:52Macarons.
24:53I didn't think you guys would get those done in time.
24:56Well, but wow.
24:57Yeah.
24:59Travel inspired desserts.
25:02Well then, book a one-way ticket to right here.
25:07Harper and Holland!
25:09Oh, hello!
25:10Could I travel you for a spot of tea?
25:14Your British accent is really bad.
25:16Holland, you're so bad!
25:18Oh, my gosh!
25:23Oh, kids!
25:25Okay.
25:26What destination inspired your dessert?
25:28London.
25:29London.
25:30We went to, like, every single bakery we saw,
25:32and we had this delicious carrot cake,
25:34and so that's what we made for you.
25:36Carrot cake is definitely not something I think of as British.
25:40No, neither do I, but it was so good.
25:42So, Holland, tell me about the decorating.
25:44We were in between making Unique Jack,
25:47and the telephone booth,
25:49and we decided that Unique Jack was gonna be really hard,
25:52and so we decided to do the telephone booth.
25:55It's Union Jack.
25:56Oh!
26:01A Unique Jack is one of a kind.
26:03Mm-hmm.
26:04Really good.
26:05I could absolutely tell what it was.
26:06I was like, that is a British phone booth.
26:09I like your piping on top here.
26:12Now, the sides are a little messy.
26:14It looks more like a crumb coat than a final coat.
26:16Yeah, I know what you mean.
26:17The traditional carrot cake of London.
26:23There's no raisins in here.
26:25No raisins in here.
26:26No, there are not.
26:27I hate raisins. No, no.
26:28So, like...
26:29You don't like raisins?
26:30No!
26:31They're, like, weird and mushy and bad.
26:33How is this carrot cake gonna taste without any raisins?
26:36Let's see.
26:41Well, girls, you have made me a believer.
26:44Yay!
26:46This carrot cake is delicious!
26:48You could have toasted those nuts and put some raisins in there.
26:52No!
26:53Yes!
26:54You're ruining my carrot cake.
26:55It's a thing.
26:56I get it.
26:57I get it.
27:00Bye!
27:02Abby and Cameron.
27:03Going into judging, we are spooked a little because our marshmallow filling seeped into
27:10the dough.
27:11That could be a bit of a problem.
27:13Yeah.
27:14What travel-inspired dessert did you make?
27:16We go to Sedona, Arizona a lot.
27:18And whenever we're there, we always get really good empanadas.
27:21So, today we made s'mores empanadas with caramel sauce.
27:24These empanadas look really delicious.
27:27Oh, um, just a heads up.
27:30Whatever.
27:31Why do I need a heads up?
27:32The, um, the filling is a little dry.
27:35That's what the caramel sauce is for.
27:37Don't throw your own self under the bus.
27:39We might say that it's great and gooey.
27:42Who knows?
27:43But we'll find out.
27:50Uh-oh.
27:58I think you need some more because your marshmallows have become one with the universe.
28:05Yeah.
28:06Marshmallows don't do too good in the oven.
28:08Mmm.
28:09I get the marshmallow flavor because they just sort of melted into your dough.
28:16Next time, make marshmallow cream.
28:18Something.
28:19Squirt it in there.
28:20Pump it in there.
28:21Yeah.
28:22All right.
28:23Yeah.
28:24But these little bonbons are delicious.
28:25These are great.
28:26Thank you, guys.
28:30It was not bad considering, like, we did not expect a lot of good things.
28:33Oh.
28:34That's good.
28:36Macy and Emmett, what destination inspired this beautiful dessert?
28:40Florida.
28:41Florida.
28:42Florida.
28:43We made a traditional cheesecake with a cookie crust.
28:47And to decorate, we did fruit flowers and an apricot jam glaze.
28:51Now, how does that say Florida?
28:54It's a long story.
28:56Let's hear it.
28:57While we were down in Orlando, we were staying at a hotel right next to, like, a fancy hotel.
29:04And so, my dad would go and sneak over there every night and bring back our mom's desserts.
29:09And him desserts.
29:10And one night, just dumping rain, he came back.
29:15My mom opens the door.
29:17He's just standing there dripping wet with a perfect cheesecake.
29:20And so, we decided to go with that.
29:22Shout out to dad, happy wife, happy life.
29:25Yeah.
29:26Lovely cheesecake.
29:28Your little flower is beautiful.
29:31Really good looking cheesecake.
29:33And I love that story.
29:34I like when dads are taking one for the team.
29:38You know?
29:39It's what we do.
29:45I think there's a problem.
29:47Yeah.
29:49The problem is that this cheesecake is better than my last cheesecake.
29:54This is delicious.
29:55Gotcha!
29:56Don't scare me like that.
29:58Oh my gosh.
30:00This is a delicious cheesecake.
30:02It is creamy.
30:03You got a really nice crunch with your crust.
30:06It's tangy.
30:07It's not overly sweet.
30:09And the apricot glaze sails the deal.
30:11This was fantastic, you two.
30:13Chef's kiss.
30:17I mean, whatever she tells me to do, I'm there to do it.
30:19Nice.
30:20That's right, Emmett.
30:21Look at these two showing up.
30:23I mean, welcome to the competition, Macy and Emmett.
30:26Oh, it was so good.
30:27It was perfect.
30:28They didn't give us any bad things.
30:33All right, Abigail and Kenneth.
30:37So we made a cherry tart with cherry diplomat frame.
30:41And for decorations, I spent a while taking pink fondant and marbling it with white and then cutting out flower petals.
30:49The way that you've cut these flowers out, the way that you've marbled the color is so beautiful.
30:55It really tells a story.
30:58But it's really unfortunate that the fondant is kind of leaking a little bit.
31:03I would have probably done chocolate.
31:04Okay.
31:05Let's taste it.
31:11The crust is fantastic.
31:13You get cherry flavor in there.
31:14I just think it needs another element.
31:16A compote.
31:17A gelée.
31:18Something.
31:19Should have filled it in with cherries.
31:20I think Cartier is right.
31:22I'm just getting like a cookie that I've dipped in some whipped cream.
31:25It just needs another thing to make this exciting.
31:28Okay.
31:29Thank you so much.
31:31I will say with the flavor, I know I could have done better.
31:34If we make it past here, then my goal is to get redemption on this cherry tart.
31:39All right, Layla and Melody.
31:41What's flip-flopping?
31:43What's flip-flopping?
31:45You could have waited to say that, right?
31:47Whenever we go to Orlando, we usually go to the pool.
31:50So we got inspired to do a flip-flop cake.
31:53It's vanilla cake and strawberry frosting because we ate strawberries at the pool.
31:59Using the licorice as the thong part of the sandal is so cute.
32:04The fact that the sides of the cake are different than the top of the cake really sells the idea.
32:10Time to taste.
32:15Strawberry frosting, vanilla cake.
32:18That's what we have here.
32:20It's just cake that vaguely tastes like strawberries.
32:23There's nothing wrong with it, but you got to make it a little more exciting.
32:27Okay.
32:28You know what I mean?
32:29Yes.
32:30I think we have decoration down, but I think we still need to work on its texture and the taste.
32:34I think we're going to work on it.
32:35I think we're going to work on it.
32:36Now entering the studio, Jovi and Lenore.
32:41And the crowd goes wild.
32:44Jovi and Lenore, what have you made for us?
32:48Our destination is Paris, and we have made a galette de roi.
32:54It is a French king cake.
32:56It is puff pastry in Fran Japan.
32:59This just looks so inviting.
33:02It really looks like something an adult made.
33:05I could see this in a Parisian bakery in the window on display.
33:11All right.
33:12Here we go.
33:13Look how full it is.
33:20It's a little cakey.
33:21Fran Japan should be a little wetter.
33:23And then some of your puff pastry is a little raw.
33:26I shouldn't really be able to roll it up.
33:27Yeah.
33:28Some technical difficulties.
33:30Dang it.
33:31I want to say a little bit more time in the oven, but any more time in the oven, I think
33:34it would have really dried out your Fran Japan more than it kind of is.
33:37It's one of those things that you got to do it a few times to make sure that you're baking
33:41the outside all the way, but not over baking the inside.
33:45In my opinion, we're not going to win, but I feel like it's not bad enough to get us to lose.
33:52But in my opinion, we didn't think last week's bake was good enough to win.
33:55So just putting it in perspective, we have no clue where we stand at any time.
34:00All right.
34:01Genesis and Akbar.
34:03This travel-inspired dessert is from our trip to Florida.
34:07We had a mango jalapeno ice cream there.
34:10So our cupcake is mango.
34:12And then we did a jalapeno simple syrup on the cupcake with mango lime frosting.
34:18Wow.
34:19I think the decoration is really nice.
34:22I knew right away I was at the beach.
34:24I hope I can taste that jalapeno.
34:26My mouth is going to be completely blue after this.
34:32I'm definitely getting the mango and the frosting.
34:35Definitely getting the lime in there.
34:37Unfortunately, zero jalapeno.
34:40It just didn't translate into the cupcake.
34:43Okay.
34:44Your sponge is beautiful again, but we're in the second challenge of the competition.
34:48I know you can make a really great sponge.
34:50Show us something a little different, okay?
34:52Mm-hmm.
34:53All right.
34:54Genesis and Akbar, thanks.
34:55All right, bye.
34:56Bye.
34:57Bye, guys.
34:58Me and Akbar are really proud of what we made.
34:59We did have some criticism on our flavors, but they did say that we had a really good sponge,
35:05so I was really glad about that.
35:08All right.
35:09Tambiya Kavya.
35:10Your tongue is blue.
35:13Blame Genesis and Akbar for the blue frosting they made us eat.
35:17I knew it.
35:18I'm gonna keep my mouth shut.
35:19Tell us what you made.
35:22So today we made a macaron with a ledger filling and a chai-spiced white chocolate whipped ganache.
35:29For decoration, we put ganache and the ledger on the side.
35:33This macaron is inspired by our trip to France.
35:37We went to the top of the Eiffel Tower and we had some macarons.
35:40And ate macarons.
35:41Her favorite food is macarons.
35:42I can tell.
35:43And then the ledger is inspired by one of our favorite trips to go on, India.
35:49Yeah.
35:50All right.
35:51We're digging in.
35:52We're digging in.
35:58Uh-oh.
35:59Uh-oh.
36:00What happened?
36:01Our macaron shells are underbaked.
36:04Sorry.
36:05Dang it, we might be on the bottom too.
36:07Yeah.
36:08Yeah, macarons should be crunchy on the outside.
36:10Yeah.
36:11See that?
36:12Like this is wet.
36:13I'm so sorry, guys.
36:14Not only was it underbaked, but also your ganache is like hard, right?
36:19It breaks.
36:20The only thing that's soft and gooey in here is the one thing you don't want soft and gooey,
36:24and that's the cookie.
36:25The last challenge we talked about, your sponge needed some more time in the oven.
36:30And now we have a macaron shell that also needed more time.
36:34You've got to bake your desserts all the way through.
36:37Yeah.
36:38Yeah.
36:39I really enjoy your ladue a lot.
36:41I make a lot of ladue, and when I make mine, this is exactly what they feel like.
36:44This is actually your recipe.
36:45This is my recipe?
36:46Yeah.
36:47Yay!
36:48That's good.
36:49Yeah.
36:50That's amazing.
36:51I was like eating this.
36:52I was like, wow, this tastes like mine.
36:53It is.
36:54It's amazing.
36:55It's amazing.
36:56That's funny.
36:57Ladies, thank you so much.
36:59Bye.
37:01Bye.
37:02Bye.
37:03Not a great macaron, but this ladue is delicious.
37:09Leah and Kira, come on in.
37:14Going to dredge in, we're feeling nervous because last time did not have enough flavor.
37:19So this time, Duff and Cartier won a bowl of flavor, and we're giving a bowl of flavor.
37:23Aloha!
37:24Aloha!
37:25Leah and Kira, what do you got?
37:28We went to Kauai.
37:30Definitely one of the most memorable and fun vacations we did with our family.
37:33So today we made an eclair filled with passion fruit, pastry cream, and coconut ganache on top.
37:40Decorated with toasted coconut flakes and chocolate islands to represent the Hawaiian islands.
37:46I love the islands.
37:48These look delicious.
37:49You sold me.
37:50I want to go back right now.
37:52It looks like your eclairs baked really well.
37:55I can tell that there's tons of that passion fruit curd in the center.
37:59Very, very nice.
38:03Mmm.
38:04Oh.
38:05Great flavor.
38:06Passion fruit, coconut, go hand in hand.
38:08Lots of passion fruit flavor.
38:10Tons of it.
38:11I love it.
38:12You guys really make beautiful food.
38:15But I was a little nervous for you because I was like, last night they gave us something beautiful and it kind of tastes whatever.
38:20I think this is delicious.
38:22It's juicy.
38:23It's refreshing.
38:24Patechi was really well baked.
38:26It's crispy on the outside.
38:28Kudos.
38:29I think this is a huge success.
38:33Mahalo.
38:34Mahalo.
38:35Good job.
38:36Me too.
38:41Bakers, let's face it.
38:43What makes vacation so special is the food.
38:47He does.
38:48Yeah.
38:49And two teams did an outstanding job of bringing to life destinations that made a lasting culinary impression.
38:58Macy and Emmett.
39:00Cool.
39:01Good job, ma.
39:02And...
39:05Leah and Kira.
39:06Woo.
39:08But the best vacation-inspired dessert was baked by...
39:19Come on.
39:22Macy and Emmett.
39:23Your cheesecake with cookie crust was fantastic.
39:30It was tangy, not overly sweet, and that crust was...
39:35Mwah!
39:36Nice job, you two.
39:37Congratulations.
39:39We will see you next time.
39:40And that means you too, Leah and Kira.
39:42Yay!
39:43Good job, guys.
39:44Now, there were five other teams that have earned another day in this kitchen.
39:50Harper and Holland.
39:52Genesis and Akbar.
39:55Oh, my.
39:56Good job, yay!
39:57Only three spaces left.
39:59Layla and Melody.
40:01Yay!
40:02Good job.
40:03Two.
40:04Abigail and Kenneth.
40:05Yay!
40:06Good job, guys.
40:07Good job, guys.
40:08And...
40:13Abby and Cameron.
40:15Yay!
40:16Woo!
40:17That was fun.
40:18Good job.
40:19That leaves Tomvi and Kavya and Jovi and Lenore.
40:22Please step forward.
40:25I don't know how Kavya and Tomvi's judging went, and I really hope that...
40:32Well, actually, I don't know what I hope.
40:34I really don't.
40:36Because I want them to stay, but I don't want to leave either, so it's really difficult.
40:40Tomvi and Kavya, your chai spice macarons needed a lot more time in the oven.
40:47They were nearly raw.
40:49And the white chocolate ganache filling turned solid.
40:53So, Jovi and Lenore, you won last time, so this is really a surprise.
41:00Your galette had technical flaws, your puff pastry was underbaked, and your frangipan filling
41:06did not work out.
41:08Unfortunately, the team leaving us today is...
41:12Tomvi and Kavya.
41:19This whole experience has been so exciting.
41:25It's been, like, crazy.
41:26We made a bunch of friends.
41:28Um...
41:29You may continue.
41:32Um...
41:33We got to meet Duffa Gardier, and we'll remember it forever.
41:37Next time...
41:38I'm not happy with you right now.
41:39That looks really good.
41:40The bakers take on a real puzzler.
41:41Seriously?
41:42I don't know which direction you thought it was going to go in.
41:43Who will solve it?
41:44This puzzle cake represents your personalities very well.
41:46And who will struggle?
41:47No, no, no, no.
41:48Stop, stop.
41:49No!
41:50Oh!
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