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bake master battle s01e08
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00:04Hey, bakers, we want to see you spring into action
00:08and do what you do best.
00:10Bring the season to life with your desserts.
00:13Vincent and Steven, Mitzi and Josefina, Tracy and Beau.
00:18Get ready to let your imagination
00:20grow wild in our baked tentacle garden.
00:24This is Bake Master Battle, spring.
00:29But first, let's meet these flower children and your judges.
00:33You know the saying, April showers bring cake flowers.
00:37She's April Julian.
00:41Hi, everyone.
00:43I hope you sprinkle a little sunshine on your bakes today.
00:47And he's our ray of sunshine on a cloudy day.
00:50He's a buzz for flavor.
00:52Chef Dwight Smith.
00:56Hi, everyone.
00:58I can't wait to stop and smell your bakes.
01:01And I've got two green thumbs and I'm not afraid to use them.
01:05I'm your host, Dina Pliese.
01:07Yes!
01:10Bakers, to celebrate the sunny days ahead,
01:12we've lined up two epic challenges.
01:15First, the fast and fresh dessert dash.
01:19And the Battle Royale.
01:21A buzzing battle where technique, creativity and springtime spirit collide.
01:26The winners of the Battle Royale will be crowned our Bake Master Battle champions
01:31and walk away with a tasty $10,000 from our friends at Instacart.
01:39April, Dwight, since the weather's warming up, it's time to knock some things off our spring bucket list.
01:46Without further ado, welcome to the zoo.
01:55For this dessert dash, we want you to help us expand our petting zoo with some adorable macaroon critters.
02:03We want to see one mama macaroon and four baby macaroons that are almost too cute to eat.
02:10Your macaroon animals will be judged on their creativity, execution, and taste.
02:18Bakers, you have one hour to complete your macaroon petting zoo because your time starts now!
02:28Let's go, Bakers!
02:31Ideas for animals.
02:32We can do squirrels.
02:33You know what?
02:34My daughter Marley's favorite animal is a hedgehog.
02:36How about a hedgehog?
02:36Oh, a hedgehog would be awesome.
02:37My name is Vincent, and this is my buddy Steve.
02:40I met Vincent during a baking competition four years ago.
02:43And since then, we're like baking besties.
02:47We can do like mom is teaching them like it's a school session.
02:49I love that.
02:50And then I can build some, like, logs that they can sit on.
02:53Perfect.
02:53That'll be amazing.
02:54All right, man. I got it.
02:55Beautiful.
02:56Let's do this, man.
02:56Yes, yes, yes.
02:58We love baking together, but our styles could not be more different.
03:01I've found chocolate in my life and am in love with it.
03:04I used to be a graphic designer for about 30 years, and I am now a baker.
03:10I made a cake that was the shape of a swan, and the whole thing was covered in white chocolate
03:15feathers, and it was beautiful.
03:18Off we go.
03:18Maybe I should whisk up the eggs first.
03:20Some whiskey business.
03:21The name of our dish is School's in Session, and it's basically the mother head hog teaching her kids math.
03:28We're making pineapple and bacon macaroons.
03:31The idea is a Hawaiian flavor.
03:34And bacon and everything.
03:35All day, every day.
03:36He definitely is bacon and everything.
03:38Bacon's starting to smell good, Vincent.
03:40Ah, it's business for you, buddy.
03:41I appreciate that.
03:42Woo-hoo!
03:44What are we gonna do?
03:45Petting zoo, so I'm being like cow.
03:46I love that.
03:47Yeah.
03:48I'm Josefina.
03:49And I'm Mitzi.
03:50And we're friends.
03:51More than friends.
03:52We're family now.
03:54Yeah.
03:54She's the other sister I didn't have.
03:57We should do little cows.
03:58I think we should do the horns.
04:00Yeah.
04:00I think we should do the ears.
04:01And then, like, cute little facial expressions.
04:04Ooh, I like that.
04:05We're a trained pastry chef.
04:07We met working together.
04:09I specialize in all kinds of desserts.
04:12Chocolate work, molecular desserts.
04:14Try a little bit of everything.
04:16And I do chocolate entremets and plated desserts.
04:21We're starting.
04:22We are making cowabunga macaroons.
04:26Because growing up, I used to go to Hawaii.
04:29And then for the flavors, we're doing coconut, pineapple,
04:33lime, and graham cracker.
04:34We're going to get the macaroon done first,
04:37so we can get it into the oven ASAP.
04:40Taste, taste, taste, taste, taste.
04:41What do you think?
04:42More lime.
04:43Just a little bit more.
04:44Okay.
04:46Baby macaroons, animal macaroons.
04:47What are we thinking for, like, cutesy animals?
04:49Macaroon, macaroon, macaroon.
04:50We do some, um, raccoon macaroons.
04:52Raccoon.
04:52My favorite animals are raccoons.
04:55They live in my backyard, and they're so cute.
04:58Raccoon macaroons.
04:59I'm Tracy.
05:00I'm Beau.
05:01We met just from being in the cake community,
05:03and we've baked together.
05:05I have a nickname for Tracy, cake wifey,
05:07because we have that kind of relationship.
05:10Maybe you don't have the little tail and the details,
05:12the faces, they're adorable.
05:13Different personalities.
05:15I'm known as the cake chef,
05:16because I've been in the industry for almost 40 years.
05:19I'm known for my hyper-realistic cakes.
05:22And I am known for making floral buttercream,
05:25but I specialize in doing custom hyper-realistic cakes.
05:28Let's grab our ingredients.
05:29We're making toasted coconut and pecan macaroons
05:33with some dried cranberries for that zing
05:36and a little bit of cardamom.
05:38Just to bring that all together.
05:40I want you to do the pecans, you do the coconut,
05:43get it toasted, bring out the flavor.
05:45Once the coconut comes out, I will be ready to roll.
05:48Good to go. Perfect.
05:51I'm working on these cowabunga macaroons.
05:54This first one is the mama.
05:56Mama and babies.
05:57We need to put it in the oven.
05:58Yeah.
05:59I'm going to start the decorations.
06:01Yeah, yeah.
06:01So you're working on the snout?
06:03Yes.
06:04Okay.
06:04I'm going to work on the ears.
06:06Yeah.
06:06The time that we have is very, very limited,
06:08so we need to be on top of it.
06:11The snuts are done.
06:12I'm going to start working on the tongue.
06:13The ears are coming along.
06:15Ooh.
06:16So cute.
06:17That's what we need.
06:18So I'm cutting out all of the facial features
06:21for the raccoons.
06:23What are you doing?
06:26Where did he go?
06:28There you are.
06:29Want to take out the coconut.
06:31Oh, that coconut smells so good when it's toasted.
06:33I know.
06:33Color this with some black.
06:35Make our batter a little on the gray side.
06:37I like it.
06:38It's the Dessert Dash.
06:39And today, the bakers are making a mama macaroon
06:42and her four little babies.
06:44Question is, what are you looking for in the actual macaroon?
06:48Big coconut flavor, a little bit of chew on the inside,
06:51but then to tell a bit of a story.
06:52We want to see some cute little critters.
06:54We want to up the flavor.
06:56I think macaroons eat very sweet,
06:58so if they can find a way to maybe cut that sweetness
07:01at a different type of flavor profile
07:03to make it more interesting.
07:04I just hope we go wild for these little critters.
07:07Sure we will.
07:08Agreed.
07:10Let's get mama going.
07:11The batter is made now.
07:13We have to put the mama and her four babies together.
07:16Best utensil you got? Use your hands.
07:19All right, mama's looking good.
07:20Mm, these things smell good enough to eat already,
07:22and they're not even baked.
07:23Yummy.
07:24We're worried about time,
07:25but the key is to get those macaroons
07:27in and out of the oven as fast as possible
07:29and just start working on decor.
07:31Vincent's going to work on birch trees,
07:33and I'm going to make some cake moss.
07:35Green enough or more green?
07:36I think that's perfect.
07:37Okay.
07:39We are going to mold them and shape them
07:41into raccoon shapes.
07:43How's that look for mama?
07:44I want to make them nice and fluffy.
07:45Yeah.
07:46Yeah, it'll just add to that hair texture.
07:48Get them in the oven now.
07:49Let's go.
07:50Let's go.
07:53I'm going to make some little rubber boots
07:55for our spring-themed animals.
07:57You want me to cut out, like, the stripes for the tails?
08:00Yeah, you just do some stripes out of the black.
08:02How's that for a stripe?
08:03That's perfect.
08:04Everything about this challenge is adorable.
08:06It is, right?
08:08I am so used to having music.
08:11I don't have music, and I feel weird.
08:13Da-da-da-da.
08:14Da-da-da-da.
08:15Oh!
08:17I'm going to go look at the macaroons in the oven.
08:19It's still wet in the middle,
08:21but they're looking good.
08:22Like, it's setting up at the center.
08:23Okay.
08:24Just giving me...
08:26Unsighty, but everything gives me unsighty.
08:2930 minutes left, bakers!
08:31I'm going to go check on mama.
08:32Got some good smells going on.
08:34Ooh, mama's looking good.
08:35If mama's good, the babies are probably good.
08:38Yeah.
08:39Okay.
08:40You're welcome.
08:41I hope these come off the parchment.
08:42They seem very sticky.
08:43Don't they?
08:44Wish me luck.
08:45This is going to be hot, but I don't care,
08:47because they're hardened pretty fast.
08:49Pull this out of mama.
08:51Oh, Vincent, Vincent, Vincent.
08:53What?
08:54We lost part of mama.
08:55Oh, my God.
08:57This is a little bit scary.
08:59Oh, boy.
09:05Pull this out of mama.
09:06Oh, Vincent, Vincent, Vincent.
09:08What?
09:09We lost part of mama.
09:10Oh, my God.
09:12Fortunately, we made another.
09:14This one has to be perfect.
09:16Be very happy once the last piece of this paper is out.
09:20It is perfect.
09:21There we go.
09:22Gonna start with the flowers.
09:24Okay.
09:24I have to start working on the little board for mom
09:27to teach the kids a lesson.
09:28You kids, I'll teach you a lesson.
09:32You'll see the mama is ready.
09:34Okay.
09:34Excellent.
09:35We need to make coconut macaroons into a petting zoo
09:38with a big mama and her babies.
09:40The macaroons are cooled down, so we can start coating it.
09:43Yep.
09:4410 minutes left, bakers.
09:46We have so much to do, and we need to decorate.
09:50Good?
09:50She's no smooth in the front.
09:52I'm sorry, Josie.
09:53It's okay.
09:54Not all cows are pretty.
09:55Not all of them can be California cows.
09:58I think the mama's ready to decorate.
10:01I think she's cooled off enough.
10:02Okay.
10:03Here's the nose, eyes.
10:05I think the eyes need to be bigger.
10:06I don't think so.
10:07It goes this way or the other way?
10:09It goes big inside, and then they point out.
10:12Okay.
10:12Perfect.
10:13Rockin', rockin'.
10:14Babies are cooled.
10:15I can start putting faces on.
10:16Hello, faces.
10:18Okay.
10:18That's mom.
10:19That's beautiful.
10:20I'm giving one guy the wonky eyes.
10:22I like that guy.
10:23He's my favorite.
10:24We're gonna call him Norman.
10:26Are you okay if I start doing the ears and horns?
10:28Yes.
10:28Okay.
10:29Go for it.
10:29Five minutes, bakers!
10:31Get those macaroons on those boards!
10:35All right, let's go five minutes, five minutes.
10:37We have to hurry and get the babies done.
10:40I'm gonna put some little booties on him.
10:42That's so cute.
10:43This one looks a little cross-eyed.
10:46I love it.
10:48What do you got going over there?
10:50I just have to actually place the sign to make sure I got in the right spot.
10:54So it's right about here, Steve.
10:55Perfect.
10:56Come on, baby.
10:57Stay up.
10:59Bakers, two minutes left!
11:01Come on, come on, come on, come on, come on.
11:02Do you think they need eyes?
11:04Maybe for expression.
11:05For the mom only?
11:07Yeah, maybe.
11:07Okay.
11:08I'm gonna give her two big eyeballs.
11:10He-he.
11:11Are they happy cows?
11:13I think so.
11:13They're grass-fed cows.
11:15Oh.
11:17I need the eyes on these.
11:18Okay, okay, okay, okay.
11:20And then one more here with booties on it.
11:22This one needs a nose.
11:23Where's his nose?
11:24It's right here.
11:24Down to the wire with his nose.
11:26Do it, do it, do it!
11:28Ten, nine, eight, seven, six, five, four, three, two, one!
11:35The zoo is closed!
11:38Good job.
11:42Our cows have a lot of personality.
11:44I think they look very cartoony and fun.
11:47And to me, that's...
11:48That's us.
11:49That's like, yeah, that's us.
11:52Turned out exactly the way we want it.
11:54And I know that the flavors are there.
11:57And I hope that it's gonna carry it.
12:00They're so adorable.
12:01I love their little booties.
12:02I feel absolutely great about our raccoon macaroons.
12:06I'm sure they're going to taste amazing.
12:08And they're cute.
12:09They're so cute.
12:10Fingers crossed the judges love them.
12:14Awesome.
12:15Bakers, we asked you to create a dessert petting zoo
12:18with a mama and her four baby macaroons.
12:21Mitzi, Josefina, tell us about what you made.
12:23We're calling ours a cowabunga petting zoo.
12:27So what we wanted to do is create the mummies and the cows
12:31just kind of walking around and having fun.
12:35The scene is really inviting and it looks great.
12:38Talk to me about the decision to completely enrobe
12:41the macaroons in modeling chocolate.
12:43We wanted to make it look like it's something,
12:46but it's not something.
12:47A little surprise.
12:49It's so humorous.
12:50Their eyes are going in different directions.
12:52Some of them have their tongues hanging out.
12:54They're just so charming.
12:56I think they all find it very amusing.
12:59But you know what, judges?
13:00It's time to have a cowman.
13:04So it has coconut, pineapple, lime zest,
13:07and then we added a little graham cracker.
13:13Mitzi, Josefina, I really like the bake on this.
13:16It's a nice texture.
13:17It's nice and chewy, as I would expect.
13:19When I take a bite of this, the first flavor is graham cracker.
13:24It's surprising and pleasing to find that flavor profile
13:27in a macaroon.
13:28The next flavor is a very subtle lime,
13:30but I'm not catching any pineapple whatsoever.
13:34And although it was well within your right to completely enrobe it,
13:37I just would have preferred if there was some exposed
13:40so that we could really just get that clean bite into your macaroons.
13:45I agree with what the judges had to say about our flavors
13:49and how we cover it with the molding chocolate,
13:52but I also think it's going to show a little bit of who we are.
13:56So I'm proud for us.
13:59Vincent, Steven, tell us what you created.
14:02The name of our dish is Schools in Session.
14:04A little woodland scene with some hedgehogs.
14:06Mama doing her morning lessons to her kids.
14:10Isn't this a cute little picture?
14:12I love that there's a story, very dynamic.
14:14Love your birch bark trees.
14:17But I didn't read hedgehog immediately.
14:20I don't know what it is that's sort of missing.
14:22Maybe it's ears that's kind of throwing me off.
14:25But this is really fun and creative.
14:27Is this cake moss?
14:29Yes.
14:29That is cake moss, yes.
14:30I love cake moss and just how you can kind of incorporate different colors and flavors and textures.
14:34Overall, great job.
14:36Time to see how they taste.
14:38It is a pineapple and bacon macaroons.
14:42Sort of gives you a little bit of the sweet and savory.
14:44I've never been more excited to eat a hedgehog.
14:50Mm-hmm.
14:53I take big bites.
14:54He takes big bites and he cannot lie.
15:00I'm excited.
15:02Vincent and Steven, I love the chew and I really enjoyed the flavor.
15:07It tastes as fun as it looks.
15:09I'm getting the bacon, but here's a little more pineapple.
15:12Yeah.
15:12I was sort of searching for the pineapple brightness.
15:15Did you use dried pineapple?
15:17Yes.
15:17Okay.
15:18I think I would have loved it if you used fresh, even canned pineapple.
15:22But I totally understand you're dealing with moisture and texture issues, but it was a delicious bite.
15:28Vincent, Steven, thank you.
15:30Judges, this decision already has me feeling like a fainting goat.
15:37We told a story, we did a ton of detail, and I think we have a shot at winning an
15:43advantage for the next round.
15:45Tracy, Bo, what rhymes with macaroon?
15:48Raccoons!
15:49We made some raccoons, and keeping with the spring theme, we wanted to add some little rain boots and flowers
15:55in their hair and give them some character.
15:57They are so cute.
15:59I die for these galoshes.
16:01It's just too charming.
16:02And then, of course, Mama has the crown of flowers.
16:05Adorable.
16:06Really well done.
16:07The one thing I'm missing, the Telltale raccoon feature, I banned.
16:12But I do love the color. You've really brought spring petting zoo into the equation here.
16:19I mean, I never thought I would want to pet a raccoon, but here we are.
16:24Not a petting zoo for me, but I mean, I still love the vibe and what you set out to
16:29do.
16:30P.S. Kids, never pet a raccoon.
16:33Judges, it's time to grace.
16:36We did toasted coconut and pecan macaroons with dried cranberries and a little bit of cardamom.
16:43Warm, hearty, homey, comfort flavors.
16:46Because raccoons make themselves at home everywhere, don't they?
16:49They do.
16:53Mmm.
16:55Tracy, Bo, the flavors, toasted pecan, got it.
16:59Toasted coconut, immediately got it.
17:01The dried cranberries, loved it.
17:03But cardamom, not so much.
17:05It was subtle in the background.
17:06I echo what Chef Dwight said about the cardamom.
17:10I could not catch that flavor.
17:11Yeah, we were worried about having too much, because we know then you're eating perfume.
17:15Absolutely.
17:16There's such a fine line.
17:18Yeah.
17:18And I think in this case, you went a little bit too reserved on it.
17:22Yeah.
17:22But I can taste the toast that you accomplished by pre-toasting the coconut and the pecan.
17:27That was a genius move.
17:29I am really happy to hear that the judges love that we toasted our coconut.
17:34But that cardamom, that could be the difference between us winning and losing.
17:37Judges, this is going to be an impossible decision.
17:46Bakers, we asked you for a macaroon family fit for a petting zoo.
17:50And all of you gave us critters that were equal parts adorable and delicious.
17:56But only one team left us bright-eyed and bushy-tailed.
18:02Congratulations.
18:07Tracy and Bo.
18:08Woo!
18:09Woo!
18:10You are the winners of the Dessert Dash.
18:12Woo!
18:14Awesome.
18:15As the winners, you have gained the Helping Hands advantage.
18:19Woo!
18:20Woo!
18:20Woo!
18:21Woo!
18:21Woo!
18:25Woo!
18:26Woo!
18:26Woo!
18:27Woo!
18:28Woo!
18:28Woo!
18:28Woo!
18:28Woo!
18:29Woo!
18:30Woo!
18:30Woo!
18:31Woo!
18:31We will burn up and come to your station for five minutes.
18:34It's awesome!
18:36Amazing!
18:37With this advantage going into the second bake, when there is so much money on the line
18:41and we are going to have the help of somebody who is so amazing at her job!
18:47I'm so excited.
18:48Yes!
18:49I hope you're ready for our next big outing of Dina's day of fun in the sun!
18:55We're going to soak up every moment.
19:00oh dear well you did say you wanted to soak up every moment
19:08worry not i've got my umbrella
19:25well that's never happened before
19:29bakers change of plants in light of recent gravity defying events we're bringing all of the rainy
19:35day fun into the kitchen in this batter royale you will be making anti-gravity cakes that paint a
19:43splashy picture of a rainy day for these anti-gravity cakes we'll be looking for creativity execution and
19:51taste bakers those flavors better make a splash puddle jumpers you have three hours to make your
20:00sweet rainy day suspension cakes ready set
20:11so spring showers what are we thinking some kind of fountain yeah yeah like a bird bath
20:16the spring shower theme makes me think about my garden the birds and the flowers everything just
20:22coming to life in springtime so we are going to do a splish splash bird bath cake let's make the
20:29gravity to find a free-floating faucet yeah so we can add a whole bunch of flowers and we need
20:34some birds yeah we are extremely excited to go into this challenge we love doing anti-gravity cakes
20:40he's so great with structure so i'm so glad he's my partner let's talk about the flavors what are we
20:47thinking savory sweet yeah basil blackberries that sounds amazing let's go you're getting everything
20:52for the cake right yes we need basil i like using a lot of my chef background for baking so
20:58we are going
20:59to do a vanilla blackberry cake with a black peppercorn balsamic gastric with basil buttercream
21:06and white chocolate breaking rules as we do i think we should do something with strawberries so maybe we
21:13have our cake and then there is a big drop of water that is splashed upon it like kind of
21:19that rainy day
21:20yeah and it makes a biggest strawberry come up we are both from california and california is known for
21:26growing strawberries so we're doing a strawberry fields cake in the middle of a rainy afternoon
21:34on the bottom we're gonna have a bunch of strawberries i think we should do some flower
21:39soup yeah like literally looks like a strawberry feel let's get our ingredients
21:45we're doing a graham cracker cake with a chamomile white chocolate ganache and a hibiscus strawberry
21:53coolie we're doing the hibiscus strawberry coolie because growing up in mexico we have hibiscus water
22:00coolie done perfect okay so ideas for spring showers oh you remember when you saw the rabbit
22:09running in your backyard have the dandelions done to it this rabbit will be running from the rain okay
22:13so i have a rabbit mushroom yeah my husband and i live on a fairly large property in our backyard
22:19we have
22:20bunnies running around constantly so when it rains sometimes bunnies sit underneath the bird bath so
22:26we're calling our cake bunny's rainy day we can put raindrops here and there on top of the mushroom
22:31mango pulp okay perfect we're gonna make a jasmine milk cake with jasmine buttercream and mango curd
22:39it should be something that tastes fabulous hi vince hello how you doing i'm good should i run the
22:46curd to assist uh yes come on baby this cake is a beautiful color as soon as i get these
22:57blackberries
22:57in these are going in the oven yum it smells so delicious cakes are going in the oven and i'm
23:03going to
23:03start my gas streak where are you at the basin cake is crumb coated and in the freezer and i'm
23:11forming
23:11out the isomalt drips okay what do we think of the splash i need to put a hole in the
23:16center of it yeah
23:18nice we're good with that i like it oh this is done it's good yes and i'm working on the
23:27buttercream
23:27and the other stuff is all done and chilling correct yes cool but we need to get the cakes in
23:32i'm putting
23:33these in the top oven now we're cooking almost got these in the oven just got to do a little
23:41scrape
23:42i'll scrape you mcscraperson one two three okay next up i can start on the meringues we're planning
23:53on putting mushrooms all around the cake and we're going to flavor those with cocoa powder
23:59okay so i am making the base how's that basic shape uh steve do we want it a little more
24:04oval
24:04or like that's okay i'll work on it okay 30 minutes gone it's the batter royale anti-gravity cakes are
24:13being whipped up what does this even entail so you need a really strong internal structure because people
24:19don't realize how heavy cake and buttercream and chocolate becomes after it's all stacked together to
24:25accomplish the magical illusion of it all it's a fun engineering challenge i'm so nerdy for it
24:31and dwight what about flavors i really hope the bakers incorporate fresh seasonal ingredients that's
24:36what i think of when i think of spring then i can see some fresh herbs that's encouraging if the
24:40bakers pull this off i'll be on cloud nine how does she do this
24:49got streaks done perfect i'm gonna switch over to flowers now i've got royal icing made tracy could
24:55you pick a smaller bowl i don't think so why i stayed so clean for the first challenge this is
25:00where
25:00i get messy this is all righty i'm gonna do some blue roses and i'll just do another like tray
25:06of just
25:07little simple blossoms you're rocking it man slices strawberries are done i think now it's decorations are
25:18you okay with this color i can start putting them into the mold yes do you want even the itty
25:23bitty
25:24baby leaves or just kind of the large and the medium i think we do everything josey okay i don't
25:29know
25:29if this looks like water i'm sorry if it doesn't it's okay i think once we start covering it and
25:34stacking
25:35it will make more sense we'll make it happen take it until you make it yep that's showbiz
25:43here we go let the fun begin i'm making the stem of the mushroom and i'm using a technique where
25:52you
25:52put chocolate into a food processor and you heat it up with friction but it never leaves temper and it
25:58turns into the consistency of modeling clay there we go that's the ball i'm looking for and i want
26:04to fashion the stem out of that so that we're not using fondant or modeling chocolate because
26:10nobody wants to eat that how's that solid chocolate okay that's cool feel free to try this at home
26:16how are you rolling on the flowers good getting there basil buttercream so i do that next yeah i'm
26:23going to cut up some basil finely and then i'm going to put it through the mortar pestle
26:29mash out all the oils it's going to go into our buttercream oh i think it's going to be really
26:33good
26:36cakes you're done okay i'm going to get the isomalt ready for the raindrops come on now i'm using an
26:42eyedropper to make the isomalt raindrops because i want to have more control over them instead of using
26:46a spoon or a stick i want the drops to be just perfect try another one i have seven drippy
26:55raindrops
26:55is that enough do you think yes very exciting two hours bakers shower us with some skills
27:04okay cakes are out of the oven so getting there sculpting the birds how's the bird bath basin coming
27:11i'm going to marble some fondue are you going to flip that upside down and then cover it try to
27:22ah come on it's just breaking apart it's getting worse the more i try to play with it this is
27:29the
27:29biggest part of our cake i'm starting to panic our cake without the base of our bird bath is nothing
27:36and it's really stressing me out this just turned out to be a mess man
27:47ah come on this is just breaking apart oh you can just lean into that it's stone so i think
27:53it's okay
27:53if it's not perfect uh i'm gonna try to patch it yeah just do that we're gonna be like texturing
27:59it we
28:00make it look like it's cracked and broken and like an old used bird bath yeah it's getting there it'll
28:06be
28:06fun i'm gonna finish this rubbery okay hope this works we are doing an anti-gravity cake inspired by
28:18spring showers don't know how is this gonna turn out let's hope for the best
28:26hour and a half left let's see yep lots of time i say that because it's all the time we
28:31got
28:31oh i have to dye the coconut for you don't i think it's looking very grassy now looks like what
28:36comes
28:37out of my lawnmower
28:40that good the basin rather yeah that works perfect then it gives us a nice like depth exactly birds
28:46look good so now we have to put the basin on the structure the hardest part about doing the
28:51anti-gravity cakes is you need a good structure now we just have to make sure it's straight
28:56yeah that's perfect no it's good no it's good one hour left bakers now's the time to make a splash
29:03come on ah we have a sucker cake don't break don't break on me cake don't break on me i'm
29:09just freaking
29:09out because we have so much to do it's gonna be okay we got this this is our last layer
29:14jesse we need
29:15to work on the little strawberries okay kind of tight on time but we can do it i'm just finishing
29:22the swiss meringue i am starting to get a little concerned about time i'm not worried at all vincent
29:28he's worrying for us we have to make the bunny still that's key yes that's our story that's the story
29:36okay the faucet is done i'm gonna paint the birds okay do you want me to do the corn syrup
29:41now yeah we
29:42got to put the water down and then we can put the isomalt 45 minutes left bakers let's go let's
29:49go
29:50i feel like we're gonna go fast now like once we start getting the water in the basin as long
29:54as
29:54you stay confident because that keeps me confident yep i'm gonna grab those isomalt drips drippy drippy
29:59drippies you'll have to be just kind of sat in there yeah no it's perfect ah that looks wicked
30:10we have to start stacking the cake yep i'm gonna start assembling the meringues okay it's all about
30:15detail that's where the devil lives details oh boy oh boy almost there almost there people it's very
30:25quiet in here how are you doing surviving i'm going over to their station and see what's going on
30:32so what are you doing so can i help don't talk to me now let's do the water dripping down
30:42the rod
30:43oh the splashes look so good i'm so happy with them i'm gonna start putting the cake together
30:48all righty i'm gonna put the faucet on top here
30:54that looks way better than i thought it was going to in my brain so
30:58that's awesome did you want to paint the faucet to silver sure we are rushing to get ready for april's
31:04helping hands advantage oh tracy your helping hands are here fantastic so what can i do well
31:14we're making a like bird bath and so we just want you to sculpt the little bottom head is still
31:19okay let
31:19me get to work go hard your five minutes of helping hands start now well work fast yep
31:30oh okay it's on okay jossie i gotta finish decorating the bottom cake we need to get
31:36our soil we need to get our flowers all right how many flowers do you want there's never too much
31:41flowers we will make it work yeah my brain is going a thousand miles per hour should we take a
31:4730
31:47second dance break when things get stressful we just have a like 30 second dance break just keep going
31:53yes wiggle it out yeah all right bunny where's the uh fondant what color are you using white
32:02white for the money yes that's what i did not know he doesn't need to be very big the smaller
32:07he is
32:07the bigger the thing looks
32:11do you look okay wow looks good is this about what you're looking for yeah is what would you like
32:17me to
32:17do with this can you cover that in fondant just like panel it sure it is so great to have
32:21april in
32:22the kitchen working with us being able to work alongside her she's so amazing and i'm just in awe
32:27do you want a hand yeah maybe because i can't really see what's going on on the other side oh
32:31here
32:31why don't we just embrace this let's put a little bevel here okay oh same time thank you thank you
32:37hello good job bye guys thank you how cute baker's 10 minutes left
32:52does it go so we gotta finish are we just covering it all the way around yeah okay we're almost
32:57there
32:57midsy all right i really got a boogie now look how happy they are you know why they're happy they're
33:04not baking they're not baking all right steve i can't get it smooth oh it's okay slow down okay just
33:14breathe all right let's go let's go let's go let's go there's the other bird i like it i like
33:20it
33:21got this mitzi do you need any more flowers you know what yeah i think it just adds colored
33:26where you want the flowers everywhere five minutes left bakers let's go so stressful i know
33:33don't don't be afraid i'm afraid don't be come on baby get out there this is scary please work
33:45beautiful beautiful beautiful beautiful i'll start putting on raindrops we have lots of dots i'm a little
33:51afraid that the dots aren't going to hold the hold i'm way too short for this job
33:55one minute left bakers you can do this let's go
34:03i'm sweating panic sweat did we forget anything that's the question i don't think so
34:10oh it's push time yes siree i'm gonna put his umbrella in ten nine eight seven six five four three
34:24two one hands up bakers
34:29i feel so great everything that we planned and hoped to create we managed to do which is awesome
34:36all right we're proud of it yeah i think that we achieved what we wanted to achieve and i know
34:45that our flavors are going to be rocking
34:50i've never been so happy we're happy and proud of ourselves we couldn't have done a better finishing
34:56but i think overall we did great and we finished it and it didn't fall yes
35:08bakers we asked you to create anti-gravity cakes that celebrate spring showers tracy beau this is
35:15amazing tell us what you've done our cake is called splish splash bird bath and spring showers always
35:22remind me of being out in the garden and the birds playing in the bird bath so that's what we
35:26wanted
35:27to create and really have fun with it so exuberant it's so joyful it's just bursting with life it really
35:33reads spring your gravity defying element was very successful and then the splashes there's multiple
35:41ways that we're defying gravity here this is like a magic trick and we're not getting a sense that inside
35:47here is structure it is really well hidden it's truly stunning thank you but there's some areas
35:53where some of the fondant seams don't meet and there's a couple wrinkles but the detail the birds
36:00the moss absolutely gorgeous this is what happens when finesse and creativity are perfectly intertwined
36:09awesome tracy beau you clearly made us flash question is how does it taste
36:15we did a vanilla blackberry cake with a black peppercorn balsamic gastric with basil buttercream
36:23and white chocolate
36:31wow that white chocolate crunch and that gastric unbelievable the complete game changer let's talk
36:39about this basil buttercream that was not on my bingo card this year
36:43not on amazing buttercream it's smooth and the basil perfectly comes through it's so surprising
36:50sometimes when you have so many components it can be confusing in this case everything works together
36:57beautifully thank you tracy thank you well well done thank you thank you i am totally blown away that
37:03all the flavors worked but i'm really worried that since april brought up the fondant work that this
37:09might be the thing that takes our win away mitzi josefina tell us what you made we call it strawberry
37:15fields because we are both from california and california is known for strawberries the defined gravity
37:23part of our case is a gigantic strawberry so it's actually raining a big drop fell and the strawberries are
37:30just everywhere this beautiful whimsical presentation tells the story of spring i only wish you addressed
37:38the strawberry all the way around so fanciful my favorite detail is actually the strawberries on the side
37:45they're so delicate they have so many seeds just looks like a nice fresh berry i want to talk a
37:52little
37:52bit about your anti-gravity component i like to see that that structure is fully hidden and in this case
37:57i can
37:58tell that you have a pole here and that there's a board supporting this strawberry what i would have
38:03liked to see is that the strawberry was the entire size and then sort of making fondant splashes
38:09underneath that would have given more of an illusion that this was really defying gravity this is clearly
38:14very beautiful but how does it taste time to find out we did the graham cracker cake with a chamomile
38:21white chocolate ganache and hibiscus strawberry coolie
38:31i love the strawberry hibiscus coolie it's a lovely tart and bright contrast to the light sweetness of
38:40the cake the only thing i can say is the chamomile is very very subtle i think that the graham
38:45cake is
38:46really pleasant it's subtle it's not overpowering i absolutely love that white chocolate ganache i
38:51think you did a fantastic job with that it's a delicious cake well done misty josefina thank you
38:56we are extremely happy they understood our story and the judges love our flavors that's very important
39:04great layers vincent steven tell us what you made this is bunny's rainy day the scene of the cake was
39:12inspired by my backyard where we have a lot of bunnies running around and on a rainy day sometimes
39:18they sit underneath the bird bath so we have a bunny take refuge under a giant toadstool with a little
39:24flower umbrella this is one of those cases where less is more you have few elements but they're all
39:30executed very well in terms of your anti-gravity components i can see that your structure is very
39:37well integrated into the design as the stem of this toadstool my favorite detail are these beautiful
39:43water drops while your isomalt is beautifully clear and this cute little bunny it's all so sweet
39:50i would have loved to see the smoothness of that buttercream to be as perfectly executed maybe another
39:56pass with the scraper to get it smooth but i really appreciate these fine details you've included the cute
40:02meringue mushrooms it's a great touch and the coconut grass i love it can't wait to dive into it
40:10it's a jasmine milk cake filled with jasmine buttercream mango curd and espresso meringues espresso
40:17mushroom it's even got mushroom texture underneath cute
40:26vincent and steven you gave us a masterpiece from the outside
40:30and it's really well executed on the inside the layers they're nicely distributed the mango layer
40:36in there you absolutely delivered on that the only thing i would say is the jasmine it could have been
40:42held back just a touch okay but your swiss meringue buttercream is perfectly smooth and then to top it all
40:48off you gave us this beautiful espresso mushroom has just the slightest yield when i bite into it and it's
40:55nice and chewy inside you guys are clearly overachievers really well done the judges i think they
41:02understood the simplicity that we were going for so we're proud of it but jasmine's one of those flavors
41:08where it can be too subtle and you're not going to catch it too strong and it's overpowering so we're
41:13not
41:13sure how this is going to finish judges i don't want to rain on your parade but it's going to
41:18be a tough one oh yeah
41:24bakers we asked you for anti-gravity cakes inspired by spring showers and all of your creations had us
41:31singing in the rain steven and vincent your toe stool cake proved that there is beauty in the details
41:39and that tiny little bunny made us so hoppy even though we found the jasmine flavor just a touch
41:47overpowering we agreed your cake was a master class inside and out tracy and beau your birdbath cake
41:57was a symphony of flavor and that white chocolate crunch left us speechless although there were a few
42:04flaws in your fondue your stunning details had us chirping with joy mitzi and josefina
42:12your cake made us want to stay in strawberry fields forever even though we'd hoped for finer finishing
42:21in your fondant your fruit flavors made the spring season come alive
42:28you all made it rain with your anti-gravity cakes but only one team rose above all expectations
42:36the winners of the batter royale the ten thousand dollar grand prize from our friends at instacart and the
42:45bake master battle champions are
42:48the winner of the award winner of the award winner of the award winner of the award winner of the
42:53award
42:53tracy and beau congratulations
42:58i can't believe we won
43:00i'm so excited
43:03very awesome
43:04it feels so amazing to be able to compete with such a close friend
43:09i'm so proud of us we make such a good team
43:13i am beyond proud we tell a story we're together what else can i ask for
43:19i haven't worked with mitzi in five years and it was like dancing with an old dance partner yeah
43:27the end of it all we had a really great time we were baking and we were baking together and
43:32to do
43:33that in the bake master battle kitchen i mean it was incredible i would do it again in a heartbeat
43:37and
43:38he would have no choice but to come along for the ride
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