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00:04Hello bakers, spring has sprung and we've invited you from kitchens far and wide because all of
00:11you have a green thumb for creating delicious treats. Sheldon and Lindsay, Jerome and Marie,
00:18Gabby and Julia, we hope you're ready to seed success in the most petal-perfect place on earth.
00:24This is Bake Master Battle, spring. Let's meet my beloved friends and your judges. She's the
00:36sprinkle specialist of spring, April Julian. I can't wait to see what blossoms in the kitchen today.
00:45And the gardener of great taste, Chef Dwight Smith. Thank you, thank you. Hey everyone,
00:52looking forward to seeing your creativity sprout. And I'm not at all allergic to pollen.
01:00I'm your host, Dida Pugliese. We've baked up two exciting challenges for you. First, the fast and
01:10fresh dessert dash and the batter royale, where technique and creativity collide. The winners of
01:18the batter royale will be crowned our Bake Master Battle champions and walk away with a tasty $10,000
01:26from our friends at Instacart.
01:31One of my favorite things about spring is waking up with the sun. And I decided to brighten up our
01:37day
01:38with a little surprise.
01:41Oh.
01:45Waffles.
01:49I made breakfast!
01:58Dina, these are amazing.
02:02For this dessert dash, we want you to infuse the feeling of spring into decadent waffle cakes. Bursting
02:09with color and a fresh filling.
02:11Push the boundaries of what can be done with this breakfast classic. Your waffle cakes will be judged
02:17on their creativity, execution, and taste. The winners of the dessert dash will earn an advantage
02:24that will help them blossom in the batter royale. Bakers, you will have one hour to complete your
02:32waffle cakes. And the tulip timer starts now. Let's go, Bakers.
02:42Color.
02:44Like an ombre or something?
02:46Yeah, let's do a rainbow.
02:47Rainbow.
02:48And then let's do the soft waffle.
02:50And then let's do like a waffle cone. Almost like a fleeting in between.
02:54I like that.
02:54All right.
02:55I'm Lindsay.
02:56And I'm Sheldon.
02:57And we're friends that love to bake.
03:00We connected online through social media.
03:01Sheldon reached out to me to buy one of my cakes.
03:06Okay.
03:08By day, I work in healthcare.
03:09By night, I work security.
03:11Lindsay and I have a lot in common.
03:12We both work in the medical field.
03:14We both really care about sweets, care about baking.
03:17I started out with cakes.
03:18And then over time, I progressed into other desserts like cookies, macarons, choux pastry.
03:23I wanted to learn how to do a little bit of everything.
03:26I started off small, just doing things for friends and family.
03:28But as time progressed and as I got better with my craft, the sky's the limit.
03:34I'm going to start with the waffle batter now.
03:36We're making strawberry waffles and a vanilla and caramel waffle cone
03:41with bergamot, Russian buttercream, and berry compote.
03:44I'm just going to add a little bit of chunky freeze-dried.
03:46I'm adding freeze-dried strawberries along with a strawberry emulsion.
03:50That's going to really pump up the strawberry flavor.
03:52I just have to chop the strawberries.
03:54I'm going to be making the fillings.
03:56I'm starting with a mixed berry compote and I'm adding brown sugar.
04:01And then I'm going to also make a bergamot flavored buttercream.
04:05Nothing screams spring more than a rainbow.
04:08So we're going to give you every color of the rainbow.
04:11Roy G. Biv.
04:12Red, orange, yellow, green, blue, indigo, violet.
04:16It takes a lot more time, a lot more bowls, but we're going to do it.
04:21Okay, Lindsey Waffles going in.
04:22All right.
04:23Should be done the compote any minute now.
04:26Okay, so what do you want to do?
04:28Flowers.
04:28Flowers.
04:29Springy.
04:30Maybe some sort of Filipino flower, like calacucci or something like that.
04:35Let's do a calacucci.
04:35I'm Marie.
04:36I'm Jerome.
04:38We're colleagues.
04:38We're colleagues.
04:39No, we're friends, Jerome.
04:40We're friends, yeah.
04:42I became a baking teacher and since then,
04:44I just love baking and I love kids.
04:46My specialty is Filipino French baking and combining them into special flavors.
04:51My mom opened her bakery and I started helping her out and I just, I fell in love with it.
04:57My specialty is towering wedding cakes.
05:00I once made a 12 foot tall wedding cake.
05:02It was just a spectacle of a cake.
05:05At the back of his head, I know he's like, Marie, we need to win.
05:08Marie, don't mess up.
05:11Yeah.
05:13So the name of our dish is Ube Mango Bliss and it's a mixture of Filipino flavors.
05:19We're making ube waffles with ube halaya, mascarpone filling, and of course, the Philippine mango.
05:24I'm going to make the waffles right now, Marie.
05:27Okay.
05:28Are you cool with getting the fillings done?
05:30I'm starting the pandan syrup.
05:33Yeah.
05:33And then I'm going to do the ube halaya after.
05:35Okay, sounds great.
05:36Our Filipino background inspired us and flavors that we grew up with.
05:40It's bright, it's fun, it's fresh.
05:43These are pandan leaves.
05:45They're basically like an Asian vanilla.
05:47So it's just going to add a deeper flavor.
05:50Let's go.
05:51I'm going to be working on the batter.
05:53And meanwhile, Marie is going to be working on her sugar flowers to make them as awesome as her.
05:58Wow.
05:58I'm going to amp you up.
06:01I'm going to need the ube extract as well.
06:03Since we're doing two colors, I'm going to separate the batter.
06:06Okay.
06:07Look at that.
06:08No lumps.
06:09I'm going to make this one purple.
06:12All right.
06:14The wafflins are going to waffle.
06:18Okay, so groovy spring, yellow and orange waffles, orange honeycomb tulle.
06:24Oh my God.
06:25Yeah.
06:25This is Gabriela.
06:26This is Julia.
06:27I started Jules Cakes five years ago and it just took off.
06:32I've always, always loved baking, but mostly because I enjoy eating.
06:38Gabriela kind of stalked me in a very friendly way.
06:42It worked, it worked, it worked.
06:45She got the job, she got the job.
06:46She was my first employee I ever hired and then we just became best friends.
06:50A lot of the things we do, it's wedding cakes, dessert tables, events.
06:54One of the cakes that we did was like 150 servings and it was six feet long.
07:00Got to get the fresh chamomile in there.
07:03We're making a lemon chamomile waffle with honey mascarpone, fresh peaches,
07:08and honeycomb orange tulle. So we're going to grind up some fresh chamomile because we're
07:13actually going to work that into the actual waffle batter.
07:17Oh, that's like really grounded up nicely. Oh yeah, that got it so good.
07:21It's comforting and refreshing. Like you're waking up, it's spring.
07:25Like I could have it from a good waffle.
07:27So I'm just straining the chamomile now because I don't want the flowers in it,
07:31but I want the flavor from the actual chamomile.
07:33Jules is taking care of the waffles and I'm going in into the tools. The tools,
07:38I feel like are going to be tricky, so we just want to get that out of the way.
07:43Perfect. Mix, mix, mix, mix, mix, mix, mix.
07:48I have to work the egg whites in. There we go.
07:50I'm going to make these waffles nice and fluffy.
07:53I want our waffles to have a checkered pattern so when you cut into it, it's orange, yellow,
07:58orange, yellow. It's a groovy spring, so we need to bring tempers into it.
08:02I'm just getting the first waffles in right now and I'm going to get started on the peach compote.
08:10Friends, it's the dessert dash. We've asked for waffle cakes. How could they take it to the next level,
08:14Dwight? We want to see different textures, different layers of flavor. We want to see
08:18that the waffle irons are hot as the batter hits because that allows for a nice fluffier waffle.
08:26We're almost done with all the waffles. Batter, heat, batter, heat. Next, cooling rack. It's just an
08:33assembly line. We have two plates of compote ready. All waffles are done, starting with the ice cream
08:41cone waffle. I'm making a harder waffle that's similar to a waffle cone. It's going to add flavor,
08:46texture, a nice crunch through, and also support. 30 minutes left, bakers. Halfway through.
08:53These peaches are gorgeous. They're so pretty.
08:57Oh, sorry guys. Splash down. Splash down.
09:01These peaches are going everywhere.
09:05Oh my god.
09:08I really want our design to stand out, so we're making a fresh peach that's going to go on top,
09:14that's going to look like a rose.
09:17Smile, smile.
09:20Oh, I love Philippine mangoes.
09:23I'm making the ube jalea, which is an ube jam that's going to go in the filling as well.
09:27All right, the pezales.
09:31We're going to cut our pezales into leaves so that it highlights our flowers.
09:36How are your flowers going?
09:37Halfway.
09:38Halfway? Are they looking like spring?
09:40Oh, I'm trying to.
09:42I'm making peonies today, as well as two Filipino flowers.
09:46One is a santan, and the other one is a kalatuchi, which is like a frangipani.
09:52That looks beautiful. It's very springy.
10:00I feel like it's a bit mild. I don't know, should I make, should I just add more?
10:06I'm going to add bergamot into my buttercream and really concentrate that flavor.
10:10A lot of people don't know what bergamot is, but it's actually very citrusy and a little lemony,
10:15in my opinion.
10:16Yeah, it's a citrus acid tart.
10:19I think it's good. You don't want it to overpower everything else.
10:22I think mixed berry pairs very well with citrus, especially for spring.
10:26I might need help to color the buttercream.
10:29We're making seven buttercream colors.
10:32One, two, three, four, five, six, seven.
10:34Are all of our waffles cool?
10:36I think so.
10:38Okay, this color's good.
10:40Jarrell, we need to start.
10:42It is a waffle cake.
10:44Yes.
10:44So what do they have to think of when it comes to stacking?
10:47The higher this gets, I think they're going to have to think about
10:49some interior structures to make sure that doesn't fall over.
10:53The filling's in there, too.
10:54Things get slippery and slidey.
10:56So they need to plan this out from the beginning
10:59to make sure that those waffles stay stacked.
11:05Press for time.
11:0610 minutes left, bakers.
11:08Come on, come on.
11:09You can do this.
11:11How are these doing?
11:12Good.
11:12Yeah.
11:13I'm assembling the cake now, and we're starting with the pink color on the bottom.
11:18That's good?
11:19Yeah.
11:20Okay, orange.
11:20Like a rainbow, orange next.
11:24Oh, shoot, I dropped it.
11:25It breaks in half.
11:26I am freaking out right now because this is at the base of the cake,
11:30and that's where all the stability has to be.
11:33Oh my god, Sheldon, I'm shaking.
11:35I didn't make a backup of that color, so either we make it work or we lose.
11:45Oh, shoot, I dropped it.
11:46I am freaking out right now.
11:48Oh my god, Sheldon, I'm shaking.
11:50But broken waffles are not going to stop us.
11:52We use the stability of the Russian buttercream to hold everything together.
11:57Stacking is underway.
11:58We just hope that when we stack that last waffle at the top,
12:02that nothing's going to fall over.
12:03How are you doing over there?
12:05Everything's going good.
12:06I just have to do this rose that I'm trying to finish up.
12:09I have the idea, and I think this came from charcuterie boards.
12:12They have this technique where you turn meat upside down on a glass,
12:16and you flip it over, and it's a rose.
12:17And I think, why can't I do that with a waffle?
12:20Waffle rose is done, and it looks beautiful.
12:22I am so happy with how that turned out.
12:29Okay, keep going.
12:29Push, push, push.
12:32You got this, babe.
12:33You got this.
12:34We're going, we're going.
12:35We got this.
12:35We got this.
12:36We can do it.
12:36We can do it.
12:41Yeah, I got it.
12:42One minute left, bakers.
12:44Get this done.
12:45Woo!
12:45You can do it.
12:46Let's go.
12:48Yeah, we got it.
12:50Ooh.
12:54One more yellow.
12:58Just, just let me do this.
12:59Go, go.
13:01A little bit, a little bit, not too much.
13:03Okay, go grab the chamomile.
13:06It's here, it's here.
13:07Oh, beautiful.
13:08Ooh, shaky hands, shaky hands.
13:12Put the big ones on.
13:13Yep.
13:1410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
13:22Wow, you did it.
13:24You did it.
13:25My God.
13:25Good job.
13:26Oh my gosh.
13:28Good finish.
13:29Good finish.
13:29Good finish.
13:30Good finish.
13:30We're just really hoping that one, the cake all stays together.
13:34Two, the flavors really punch through.
13:36Oh, God.
13:40I hope that they see all the textures
13:42that we've added and the really strong Filipino flavors as well.
13:45Good job.
13:47You did it.
13:48Everything came together really nicely.
13:51I like you a waffle a lot.
13:54Bakers, we asked you to create colorful waffle cakes with spring fresh flavors.
13:58Sheldon, Lindsay, tell us what you created.
14:00So we created a very berry waffle cake.
14:04This reads spring immediately.
14:06We asked for colorful waffles and you gave us an entire pastel rainbow.
14:11Exquisite.
14:12Lots of wow factor.
14:14I love that you've used the waffle cone to create a rose on the top.
14:18Enough talking.
14:19Time to taste.
14:20Oh my goodness.
14:26We have strawberry flavored waffles, vanilla and caramel waffle cone with
14:31bergamot Russian buttercream and berry compote.
14:37I absolutely applaud all your ambition in terms of the beauty of this waffle cake
14:43and the amount of flavors you wanted to insert.
14:47My favorite part, I would say, is the berry compote.
14:49That's really reading nice and fresh.
14:51It's not overly sweet.
14:53There's a beautiful tang that offsets all the other flavors.
14:56Really love the textural contrast.
14:59Those crispy layers kind of strewn throughout.
15:02With that vanilla caramel flavor, it's actually giving me like a maple syrup flavor.
15:07I really love it and I would have liked a little bit more of that bergamot flavor.
15:10But with that being said, you should be really proud of this delicious waffle cake.
15:14Thank you, bakers.
15:16My heart does sink a little bit to hear that they didn't
15:19taste the bergamot in the buttercream because my baking philosophy is that it has to taste as good as it
15:26looks.
15:27Marie and Jerome, tell us about this stunning creation.
15:30So we made a ube mango bliss inspired by a lot of Filipino flavors.
15:35This looks gorgeous.
15:37This looks like spring.
15:39The flowers look very real.
15:41I know personally how long it takes to do that.
15:43You absolutely pulled it off.
15:45You've got the couple alternating colors as well, which I love to see.
15:48And those mangoes are just kind of peeking out to the side.
15:50I really, really just want to have a bite of this.
15:53So let me just stop talking for a bit.
15:56So now it's time to mangle ahead and slice it up.
16:01Oh, that's nice.
16:04It's ube waffles with ube mascarpone fillings and Philippine mango.
16:11I am a big, big fan of ube and Filipino mango.
16:15And you absolutely nailed that flavor profile.
16:18The ube comes through, it has a nice mouthfeel.
16:20It's very smooth.
16:21There's nothing grainy.
16:22Your pizzelle, it's tasty.
16:24I loved it.
16:25I would have preferred if it was a little bit crispier.
16:29But delicious.
16:30Thank you both.
16:30Marie, Jerome, thank you.
16:33We definitely got the colors.
16:35And I think your flowers impressed the judges.
16:38We are drawn to this waffle cake like bees to honey.
16:42Gabby, Julia, tell us what you've done.
16:43The name of our dish is a groovy spring waffle.
16:46This waffle is inspired by your favorite Sunday in spring.
16:50It's giving just good vibes and good energy.
16:53It's just a little bit more rustic than I would have loved.
16:55But with that being said, I like the addition of the tuiles.
16:58They have this honeycomb texture to them.
17:01I love how you arranged your peach slices into this gorgeous rose.
17:05This is all very meticulous work that takes time.
17:08It's got a little bit of a lean.
17:10I can see that you have some beautiful peach colors
17:12and lemon colors in there to mimic the flavors
17:15that we're going to find inside.
17:17It looks like it's going to be delicious and luscious.
17:20And let's hope it tastes that way.
17:22Yes.
17:23Ooh.
17:24We have a lemon chamomile waffle, honey mascarpone filling,
17:29fresh peaches.
17:30And then on top, we have honeycomb orange tulle
17:33with a handmade peach rose.
17:39The waffles, they had a little bit of that lemon background flavor.
17:43I absolutely love peaches.
17:45These ones you treated really nicely in that you had some of the raw fresh
17:50as well as a compote.
17:52I loved that compote.
17:53I only wish there was more.
17:55Yeah.
17:56And then chamomile, of course, is of all the tea flavors,
17:59the lightest.
18:00I'm just not getting a lot of that flavor amongst all the other ingredients.
18:04But gosh, it's a delicious bite.
18:06I would love to have this for brunch any day.
18:08Yeah.
18:08That's exactly what I wanted to hear.
18:10I knew those flavors worked well together.
18:12And I'm so proud of us.
18:13Yeah.
18:15Judges, it's going to be hard not to waffle over this decision.
18:23Bakers, we asked you to create waffle cakes worthy of a garden brunch.
18:27And while all of your cakes were absolutely stacked,
18:32only one team's waffle cake towered over the competition.
18:37Congratulations.
18:43Sheldon and Lizzie, you are the winners of the Dessert Dash.
18:46Good job, good job, good job.
18:48Yeah.
18:50You've gained the WeChef advantage.
18:55This advantage allows you to get some pro wisdom from our head chef in the batter royale.
19:01That's me.
19:03When the WeChef advantage is used, I'll come to your station and taste your work in progress.
19:08I can give you some tips, take the flavors to that next level.
19:13This is exciting.
19:14It's like a trophy.
19:18It's so important to start working on your garden the moment the weather warms up.
19:24And I'm so happy my besties came in early today to help me get ahead on my planting.
19:31You know, while we were out in the garden, I had a vivid dream.
19:37I envisioned gardens that were truly out of this world.
19:41With fairies.
19:45And giant butterflies.
19:47And gnomes.
19:49That's so cute.
19:51Oh my.
19:54Bakers, for this batter royale, your challenge is to bring your garden scene to life
19:59with spring-inspired macaron, tarts, and an edible star character that brings it all together.
20:06Sheldon and Lindsay, your scene is fantastical fairies.
20:11Gabby and Julia, your scene is pollinator party.
20:15And Jerome and Marie, your scene is gnome sweet gnome.
20:19Mmm.
20:20Your edible gardens will be judged on creativity, execution, and taste.
20:26And bakers, the judges and I will be ordering you an exciting ingredient
20:29that will help your dessertscapes flourish.
20:34You have three hours to grow your dessert gardens.
20:42Ready, set...
20:44Go!
20:48Fairy, so what are you thinking?
20:50Let's do a fairy sculpture, but at the same time, let's take it outside the box again.
20:53Let's do something bigger. Let's do a mushroom. Let's do a big mushroom.
20:57Our theme is fantastical fairies, and the first thing that comes to mind is kind of like a woodland theme.
21:02Not only fairies, but I'm thinking toadstools, moss, flowers.
21:06All right, we got this.
21:08All right.
21:08And the judges are going to be giving us a surprise ingredient.
21:12I don't know what that could be.
21:14For our tart, we're doing a white chocolate blueberry mousse with lemon pastry cream.
21:19Next, I have to create a dough, separate it into two colors,
21:22and combine those colors to create almost like that spotted effect on a mushroom top.
21:26I like it.
21:28I'm making shaped macarons with white chocolate ganache and a raspberry reduction in the center.
21:36Macarons are very finicky.
21:38I think the key is having a really stable batter, starting with a really stable meringue.
21:43And then I use a mallet to bang the bottom of the pans, which helps remove any air bubbles.
21:48We don't want too much air in the batter, because as they go in the oven, in the hot temperature,
21:54big air bubbles can expand and explode like volcanoes.
21:59You want to go for like elegant, organized garden?
22:02Yes, I'm thinking like a French garden.
22:05I like that.
22:06We're so excited to be assigned pollinator party.
22:08This is exactly what I wanted.
22:10We love little bees.
22:11I'm thinking a bird.
22:12Like, I'm thinking a hummingbird.
22:14Okay.
22:14What if we did a bird bath in the center?
22:16That would be so cute.
22:17The hummingbird is such an amazing, like, animal to choose, because like, just like Jules,
22:22they're always on the go.
22:23Awesome.
22:24Let's do this.
22:25Okay, so I need almond flour.
22:27Me too.
22:27I'm going to get started with the tarts.
22:29Jules is going to take care of the macarons, and we're just going to follow up each other like that.
22:35For our tarts, the flavors that we're using is blackberry and caramel.
22:40This really takes me back to Colombia, because dulce de leche and blackberry are a popular combo.
22:46People are baking and it smells good.
22:49Macaron gods be on my side today.
22:53For the macarons, we're making a raspberry filling.
22:57We're doing all these different botanical macarons.
23:00Our last petal, yeah.
23:04We are doing good.
23:06Okay, gnome, let's do the Filipino gnome.
23:08Yeah, let's do the Filipino gnome.
23:09So we are making a Filipino gnome known as a duende.
23:14We are making a bahay kubo, which is his house.
23:18And he will be surrounded with flowers and eating his favorite Filipino dishes.
23:24I'm going to stick to my specialty and do a lot of the flavors and the building and the cooking.
23:28And I'm going to leave a lot of decorating for Marie, because she is really talented at flowers.
23:34And I can't paint flowers.
23:36I'm going to get started on the macarons.
23:38I'm going to start on the samba.
23:40Awesome.
23:40Our tart is a turon tart.
23:43Turon is a Filipino banana spring roll paired with jackfruit and a yama custard,
23:49which is a Filipino custard.
23:50Oh my god, that smells so banana-y.
23:53Our flavors for macarons, tandan on the macaron shells,
23:56and then some white chocolate ganache.
23:59This is such a good workout, but I don't want it.
24:06How are you doing there?
24:07Good.
24:08One down.
24:09Oh, you're so fast.
24:11We have no time to waste to roam.
24:13No time to waste.
24:14I have never ran a marathon before, but this feels like a marathon.
24:19Do you want to run one after?
24:21No.
24:22Please, no.
24:25I'm going to put macarons in now.
24:28Let's think of some special ingredients that the bakers could incorporate to make their gardens
24:33flourish.
24:34Mmm.
24:34I'll order them through Instacart.
24:36So for the fantastical fairies, I want yuzu puree.
24:39I want this for the fairy garden scene, but honestly, I'm just craving yuzu.
24:43Fair.
24:45Got it.
24:45I like your thinking, chef.
24:47I'm thinking for Gnome Sweet Gnome, I'm going to ask for some calamansi,
24:50because they're so teeny and bright and fun, like gnomes.
24:54Yep.
24:55Got it.
24:56And for pollinator party, I'm thinking roses.
24:59I'm no chef, but you can't have a garden party without roses.
25:03Great idea.
25:04Just make sure you get rose essence, because there's lots of different rose products out
25:08there.
25:08Good tip.
25:09Good point.
25:10Ordered.
25:11Perfect.
25:12Perfect.
25:17The bowl doesn't have to be thick, or is this too thin?
25:23No, that's good.
25:23For the center piece with the hummingbird, we're doing a water bath, and the water is
25:29going to be made from gelatin, so we're doing the bird bath from fondant, and on the inside,
25:33we're lining it with white chocolate, just to make sure that the water with the gelatin is
25:37not going to go through.
25:38It's better to make it a little bit thicker than thin, and then it breaking on us.
25:41You know what I mean?
25:43Gonna do the tarts.
26:01Hey!
26:01It's our Instacart shopper, Kim!
26:04Hey, bud!
26:05Hey, buddy.
26:12Yuzu puree.
26:14Okay.
26:14Ooh, a lip drum!
26:16Kalamansi juice.
26:17We got a rose essence.
26:19Ooh!
26:20Thanks, Kim!
26:20Bye, Kim!
26:21You always deliver!
26:23Love it.
26:24We're excited because Kalamansi is a really nice spring Filipino flavor, and it's just bright.
26:31It's tart.
26:31The macarons are going to be a white chocolate ganache, and then inside is going to be a burst
26:36of flavor with our Kalamansi curd.
26:39Perfect.
26:40We're gonna do French theme, so this goes perfectly on theme.
26:44We got rose essence, which I am thinking, this is amazing.
26:48It's going to go perfectly with the raspberry in the macarons.
26:52So I want more raspberry than rose.
26:56Oh, okay, okay.
26:56Rose is just coming through.
26:58I could probably put it in my ganache, and then it would pair with the raspberry combo.
27:03What do you think?
27:03White chocolate yuzu.
27:04With raspberry?
27:05Yeah.
27:06A combo?
27:06Yeah, yeah, yeah.
27:07That works.
27:07That works.
27:08I need to make sure that the yuzu really shines in this ganache.
27:12Okay, let's get the water in for the birdbath.
27:17Yay!
27:19Birdie can go swimming.
27:23Uh-oh.
27:24I think there was a little bit of a crack in our birdbath here.
27:29Unfortunately, I think there's a hole somewhere,
27:32because when I'm lifting the birdbath, all the water is going through it, and our fondant is wet.
27:38It's sticky.
27:40I am very concerned because this is the centerpiece with our hummingbird.
27:45I need us to redo this, but we don't have time.
27:53We're doing a birdbath for the hummingbird, and there's a hole somewhere.
27:59All the water is going through it, and our fondant is wet. It's sticky.
28:04So we're going to redo this quickly?
28:06I'm redoing it immediately.
28:07Then we'll put it in the freezer, and it literally needs maybe 10 minutes to set.
28:12We redo it.
28:14Please don't be ugly. Please don't be ugly.
28:17And it's perfect.
28:18Okay.
28:21Bakers, two hours left. Unleash your flour power!
28:25Oh my God, let's go, let's go.
28:26Already two hours?
28:27Macarons are out.
28:29Oh yeah, they look great.
28:31Yeah?
28:31Yeah, yeah, yeah.
28:34I have to get the blackberries into the actual tart shells, because I'm going to start pouring
28:41the caramel.
28:43Yay!
28:44Sheldon, do you want to taste the yuzu?
28:46Go ahead. We can try it ourselves.
28:52I get it. I get it.
28:54I think it could be more though.
28:55Yeah. You ready for Chef?
28:56WeChef is an amazing advantage, because we need to work on the flavors, punch them up a little bit.
29:00Now, Chef Dwight is going to be able to really hone in on exactly what we need.
29:04Sheldon and Lindsey.
29:06Hi.
29:06How are we doing so far?
29:08We're doing pretty good, I think.
29:09I ordered you some yuzu. What are we doing with it?
29:11Um, so I decided to incorporate it into my white chocolate ganache, but we want to know if it's
29:16punchy enough.
29:20I like it. It is quite rich.
29:22Okay.
29:22But I know my co-judge, and she loves, like, bright, acidic flavors to kind of cut that.
29:28Okay.
29:28So best piece of advice I can give you.
29:29All right, bring it home.
29:31Okay.
29:31Bring it home.
29:32Drawing our best.
29:33The advantage is called WeChef after all, so.
29:37I'm going to add a tiny bit, not reduced.
29:40That's what they're asking for.
29:41That's what they want.
29:41Yep.
29:42Okay.
29:44After the yamma custard's done, I'm going to start all the decorative elements.
29:49Some fajita's done, hibiscus is drying, and then our gnome.
29:56Are you making him cute?
29:57Of course.
30:00I'm working on the little food displays now.
30:03I'm working on some fondant miniatures, and these are some of my favorite foods,
30:08and the duende or our gnome is going to love it.
30:10There's lumpia, which is spring rolls, pancit noodles, barbecue, which is my favorite,
30:15and of course, every Filipino's favorite, long silog, which is longanisa, eggs, and rice.
30:21I'm going to make a really tiny egg for our silog.
30:26It's my favorite breakfast to love.
30:29I love breakfast.
30:32Sheldon, sculpting is not my forte.
30:36No, that's so cute.
30:37Our fairy is a younger fairy.
30:39She has a nice ruffled pink dress on.
30:41I gave her really fun colored hair because she's a fantasy character.
30:46So maybe if we win, you'll color your hair that color?
30:50Pushing it.
30:51Okay, never mind.
30:51I don't know about it.
30:52I don't know about it.
30:53Okay, if we win, I'll color my hair that color.
30:56Yeah.
31:01I feel like the hummingbird is going to be such a tricky part, but it's such a special, beautiful bird.
31:07Jules is going to make it come alive with like the wings and the tail.
31:12So I just want to focus on the body being ready for the next step.
31:16I'm going to make the wings now for the bird.
31:20There we go.
31:21I really love working with wafer paper because it's such a delicate edible paper.
31:26I want the hummingbird to almost look like she's about to fly off from the bird bath.
31:31I feel like her name can be Daffodelia.
31:37One hour left, bakers.
31:39One hour left.
31:40Let those gardens flourish.
31:42Moss, moss.
31:45Coconut.
31:48Grass is mixing.
31:50Our gnome can play golf.
31:53I'm not a true gardener.
31:54You are a true gardener.
31:56I'm going to assemble the tarts.
31:58Okay.
31:58So, Marie, I've got the bananas going in our tarts and also the jackfruit.
32:04Okay.
32:05And then I'm going to finish it off with some custard.
32:08If we win, I'll give the money to the gnome.
32:11I know, right?
32:13Sugar syrup is ready.
32:15I am going to dip these tarts so that they can harden.
32:18Okay.
32:18Wish me luck because I like my fingers.
32:21It's beautiful.
32:23One out of six.
32:24Can you put the first stick ones?
32:27In the fridge?
32:27Yeah.
32:29A good macaron has feet on the bottom.
32:31So it's like a little bubbly layer around the bottom edge of the macaron.
32:35To assemble the macarons, I do an outline of the white yuzu ganache around the edge of the
32:41macaron as a place for the raspberry reduction to sit on top of.
32:46And then I place the two paired shells together.
32:50Oh, I feel like I'm performing macaron surgery right now.
32:53We're filling the macarons.
32:54Is that a good amount?
32:56Yeah, that's perfect.
32:57We're creating a beautiful, natural, luscious rose garden wall with macarons.
33:04Time flies when you're having fun here.
33:07I'm worried that these macarons are not going to get finished on time.
33:10We're really running behind and I am freaking out at this point.
33:16You get started on all the little details.
33:19Oh, yeah.
33:19I'm going to get started on the little tarts.
33:21All right.
33:24I'm going to make some little flowers on these tarts.
33:2910 minutes left, bakers.
33:31Come on, come on.
33:32You can do this.
33:34Oh, yeah.
33:36That's good.
33:37Thanks.
33:37After that, you can do your food and then let's put everything together.
33:46Almost there, almost there.
33:54The mushroom looks incredible.
33:56Yeah.
33:56And I think it's stable enough to hold up my fairy.
34:00I'm just going to put them directly on there.
34:02Put them on wherever and then I'll make work.
34:03We're rushing to get all the details on.
34:05So the tarts, the mushroom, all the macarons and the fairy.
34:08And my hands are shaking like crazy.
34:10I'm like shaking right now.
34:12No, it's beautiful.
34:13It's beautiful.
34:14Get that in there.
34:15Everything feels like it's coming together.
34:17Now we're just putting the tarts.
34:20We're putting the bird.
34:21All the little insects are getting piped onto it.
34:24We're getting excited, honestly.
34:26We're so excited.
34:26We're just like putting details, putting sparkles.
34:29And we're like, what?
34:30Sparkle.
34:31It's a red light.
34:32It's freaking mine.
34:33Go get the sparkles.
34:34Bakers, one minute left.
34:36Ten to those gardens.
34:37Let's go.
34:39Ready?
34:40Yeah, go ahead.
34:41Please go ahead.
34:42I gotta get the sticks in.
34:47Daffodilio the hummingbird.
34:49Let's go, little lady.
34:51I can just start here, honestly.
34:52Ten, nine, eight, seven, three, five, four, three, two, one.
35:03Hands up, Baker.
35:03Bro.
35:06I think our garden box really came to life.
35:09I'm hoping the judges see the effort that we put into everything that we created.
35:13We did it.
35:15Oh, my God.
35:16Good job.
35:17We're so proud that we did this.
35:18And we showcased so many of the things that we like to do.
35:22I could cry.
35:22I'm so happy.
35:24We did it.
35:25My God, we actually did it.
35:27We're feeling amazing because it's exactly how we wanted it to look.
35:31Good job, good job.
35:37Bakers, we asked you to bring whimsical garden scenes to life with macarons and tartlets.
35:43Jerome, Marie, talk to us about this gnome sweet gnome scene.
35:48So today we made you a Filipino gnome.
35:51In the Philippines, gnomes are called duendes, mischievous little creatures.
35:56And you need to follow their rules in order to gain their respect.
36:00Another way to pay respects to him is to offer him food.
36:04There's so much that you've done.
36:05Every time I look a little bit deeper, I find a new element.
36:09Can't wait to try it.
36:10It's so cute.
36:11It, like, actually hurts my face.
36:13And I want to, like, pinch everything on this board.
36:15He's so well crafted.
36:17You have so many beautiful details from his mustache and beard to his hat.
36:21And then, of course, you have all the landscape.
36:23Your macarons are hand painted.
36:26Can we just talk about this miniature food?
36:29Like, this is what got me.
36:31It's a teeny tiny fried egg with teeny tiny crisp edges, just like I like it.
36:37Time to taste.
36:39The macarons are pandan with white chocolate ganache and a calamansi curd.
36:44And then for our tarts, there's jackfruit bananas and yamma custard.
36:48And then we dip them in a caramel of sugar to get that nice crunch.
36:52Let's see if we can hear it.
36:53Okay.
36:55Oh.
36:55Ooh.
36:56Yes.
36:57Perfect.
36:57I heard it.
36:58Mmm.
36:59I do taste the jackfruit.
37:00It's really delicious.
37:01The shell of the tart itself could be a touch more delicate.
37:06It does eat a little bit on the sweet side.
37:08Maybe that came from the sugar crack.
37:10But it's a really tasty tart.
37:12You guys have done a great job.
37:13Let's just talk about this beautiful mac and all.
37:15I want to start with the calamansi curd on the inside.
37:20It's such a beautiful citrus taste.
37:22It's a nice texture.
37:24It adds moisture.
37:25The flavour profile overall is gorgeous.
37:28I applaud both of you.
37:30Jerome Marie, thank you.
37:31It's beautiful.
37:33After this judging, I am feeling so relieved.
37:36We have some really strong flavours.
37:37I think we have a really good chance.
37:39Gabby and Julia, talk to us about this scene.
37:42We really wanted to set the scene in a French garden.
37:45For our macarons in the back, we've created gorgeous rose garden bushes.
37:51For our tarts, we've piped roses.
37:54And it's not a pollinator party without a hummingbird.
37:56I want to talk about the hummingbird.
37:58It's really well executed.
38:00I can see the pattern on the feathers.
38:02Wafer paper for the wings.
38:03Another great idea.
38:05I see the bees.
38:06I see the ladybugs.
38:07It's a nice, inviting board.
38:09I definitely get the French garden vibe.
38:13It sort of feels like I'm happening upon a scene in Versailles.
38:16That's what I was going for.
38:17Yes!
38:18With the cobblestone walkways.
38:21And of course, the beautiful trimmed rose hedges in the back.
38:24It just looks buzzing with life.
38:27Like the hummingbird judges, dive on in.
38:30Go get it.
38:33All the macarons, they're raspberry rose.
38:35And then for our tarts, we've done blackberry caramels with a light honey
38:39mascarpone chantilly cream on top.
38:45The texture of your mackinac, it did have that very thin shell that we expect.
38:50And then that nice, chewy interior.
38:52The one thing I will say, we usually look for a nice, shiny and smooth surface.
38:58Yours is a little bit rough and bumpy.
39:00I don't know if you could have used another sifting of your almond flour.
39:04Let's talk about the tart.
39:06I really, really, really like the shell of the tart.
39:10It's soft and it's a good bite.
39:12The filling, I'm struggling to find that really deep blackberry flavour.
39:17Okay.
39:18But overall, it looks good and it tastes good as well.
39:22They seemed to enjoy our garden.
39:24They got the theme.
39:25Everything that we put together, it felt really good.
39:29Sheldon, Lindsay, talk us through the fantastical fairy you created.
39:33This is our young fairy.
39:35Her best friend is the mushroom.
39:37And she's still learning how to fly from the butterflies surrounding her.
39:43I love how you filled the board and your main character is right in the middle.
39:47She has gorgeous hair.
39:49You've done such a lovely job with her sweet little face.
39:52Really well done.
39:53I love what you did with the tarts.
39:55To make it look like a mushroom, I think that's brilliant.
39:58The macarons look great.
39:59I think they're painted nicely.
40:00So it really comes down to taste.
40:03Go flower picking.
40:04Here we go.
40:05Oh, cuteness.
40:08We did white chocolate blueberry tarts with a lemon pastry cream.
40:13The macarons are filled with a white chocolate yuzu ganache and a raspberry reduction.
40:23Let's talk about your macarons.
40:25I taste the yuzu.
40:26It's not overpowered by the sweetness of the white chocolate.
40:29Your raspberry reduction in the middle is nice and tart.
40:32There's just a tiny bit of a gap between the shell and the filling.
40:35But otherwise, job well done.
40:38In terms of yuzu, I asked for it.
40:40You delivered.
40:42Let's talk about these tarts.
40:43I've made a lot of lemon curd in my life.
40:47And this is a delicious one.
40:48It really does hit you right here.
40:51Like the flavor is textbook.
40:53The blueberry mousse.
40:54Really good flavor.
40:55And the color is just so vibrant.
40:58It has the wow factor as well as the flavor part.
41:01I love the crust too.
41:02Everything looked good.
41:03Everything tastes good.
41:04We have a good chance of this.
41:06Yeah.
41:06Sheldon, Lindsay, thank you, judges.
41:08This is no garden variety decision.
41:11It's going to be a tough one.
41:17Bakers, we asked you to transport us to an enchanted garden
41:21filled with spring flavors.
41:24Jerome and Marie, much like your gnome,
41:26we found mischief and a sense of play throughout your entire dessert.
41:31Even though your tartlets were on the sweet side,
41:33the itty bitty details brought us big joy.
41:37Sheldon and Lindsay, your garden was bursting with whimsy.
41:41It made us feel like kids again.
41:43And although there were some gaps in your macaron,
41:45the fresh citrus notes in both desserts were bold and bright.
41:50Gabby and Julia, everything from the tiny ladybugs to the dazzling hummingbird,
41:56pulled us right into your garden.
41:57While your macaron surface could have been smoother,
42:00your flavors were so well balanced, they made us want to stop and smell the roses.
42:05Oh, that's nice.
42:07Bakers, you all sowed the seeds of sweetness.
42:11But only one dessert garden truly blossomed before our eyes.
42:17The winners of the batter royale, the $10,000 grand prize from our friends at Instacart,
42:24and the Bake Master Battle champions are...
42:33Jerome and Marie, congratulations!
42:40It feels so amazing.
42:43I think we won because our stuff was delicious,
42:47and it was very artistic and colorful and different.
42:53I'm very, very, very proud.
42:55And sometimes it's just how the tart crumbles.
42:58Good job, guys!
43:00I'm a little bit disappointed, but I could not have asked for a better partner.
43:07Getting such positive feedback is just the cherry on top.
43:14Next time on Bake Master Battle, Spring Battle!
43:18Let's go!
43:20We want to see some adorable macaroon critters.
43:23This is going to get very exciting.
43:25Breaking rules.
43:26As we do.
43:26This is really fun and creative.
43:29And you will be making anti-gravity cakes that paint a splashy picture of a rainy day.
43:35On Saturday.
43:37Oh, I can't get it smooth.
43:39Don't break. Don't break on me, cake.
43:40Ah, this just turned out to be a mess, man.
43:43This is awful.
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