- 2 hours ago
Category
📺
TVTranscript
00:00:01Well, it's been a long road, but here we are.
00:00:03What started with eight bakers is now just three.
00:00:06For our opening ceremony, we thought it'd be fun
00:00:08to cut a small ribbon with giant scissors.
00:00:10But due to a minor mishap,
00:00:12we have one large ribbon and these.
00:00:17Here we go.
00:00:21Who makes scissors this small?
00:00:24Okay.
00:00:26Are you almost done?
00:00:27No, I'm not almost done.
00:00:28I just started.
00:00:31Oh, no, Paul, Paul, Paul, Paul, Paul.
00:00:33Paul, no, come on, we're losing them.
00:00:34Do something.
00:00:35No, prove.
00:00:36Pro, prove.
00:00:37No.
00:00:38I hate this thing.
00:00:40Why don't you help me?
00:00:41Put your back into it.
00:00:43Oh.
00:00:44Oh, God.
00:00:45Ta-da.
00:00:48Welcome to the Great American Faking Show Final.
00:00:58In the beginning, there were eight.
00:01:02Now I have a real mess.
00:01:04Oh, boy.
00:01:04We're gonna go with it.
00:01:05That's the Irish cream pastry cream.
00:01:08Wow.
00:01:08Glad I'm not driving later.
00:01:10I know.
00:01:11And now, just three remains.
00:01:13Guys.
00:01:14This is the last week.
00:01:16This is it.
00:01:16For Australian baker Melissa, it's a journey that began down under.
00:01:21Woo!
00:01:23Take a deep breath.
00:01:24After narrowly escaping elimination in cake week.
00:01:27Wow.
00:01:28Well, it's not really vertical.
00:01:29It's all over the place.
00:01:31It's not vertical.
00:01:31She came fighting back.
00:01:33Fastest I've ever piped anything in my life.
00:01:36Melissa.
00:01:36Winning two star bakers in a row.
00:01:39And building momentum at just the right time.
00:01:42I cannot believe I've made it this far.
00:01:45It's unbelievable.
00:01:46Number one thing I want in my life is to win this.
00:01:48I'll give it all I got today.
00:01:49I'm just gonna pipe around this.
00:01:52Miki entered the tent as a fearless risk taker.
00:01:54No.
00:01:55No.
00:01:56His scientific mind pushing bold flavors to the limit.
00:02:01Wow.
00:02:02But packing so much into each bake came with pitfalls.
00:02:06They sort of work on their own.
00:02:08But as a group, this is too much.
00:02:10Now he has one last chance to find the perfect balance.
00:02:14It does feel like every week I've been scraping by by the skin of my teeth.
00:02:19I'm with these two fantastic double star bakers.
00:02:22So there is a degree of imposter syndrome, I will say.
00:02:25Bye, Rooster.
00:02:27Shall we name him?
00:02:28From the start, Ricky's artistic flair painted her as the baker to beat.
00:02:33It looks wonderful.
00:02:34It tastes wonderful.
00:02:35It is wonderful.
00:02:37You are wonderful.
00:02:38I'm gonna cry.
00:02:39Yeah.
00:02:40She even made baking show history, earning two handshakes in one week.
00:02:44Never in 16 years have I ever done that to anybody.
00:02:49Then the cracks appeared and her confidence wavered.
00:02:52But she recovered, claiming two star bakers and her place in the final.
00:02:58If I can deliver to the standard of my cake week bakes, there's a chance that I could win.
00:03:03But I think if I falter even a tiny bit, Melissa and Nikki are just gonna crush me.
00:03:11Bakers, welcome to the final.
00:03:14You did it.
00:03:16Casey, do you remember all the way back at cake week when they, well, you all basically
00:03:20look the same, but you weren't finalists.
00:03:23That's right.
00:03:24Bakers, your signature challenge is going to dazzle with some merengue flavor.
00:03:29Oh, no, Casey, they're not doing the merengue.
00:03:31They're baking meringue.
00:03:33Okay, I misread that.
00:03:34And that's on me.
00:03:35Sorry.
00:03:36That's right.
00:03:37The judges would like you to make five perfectly baked meringue bombs.
00:03:41Each bomb must be made of two meringue domes.
00:03:44Each one must have at least two different fillings.
00:03:48You will have two hours and 30 minutes.
00:03:50I'm embarrassed.
00:03:50I was dancing right now.
00:03:51Don't be embarrassed.
00:03:52You know what?
00:03:52Let's all dance together.
00:03:54We'll dance like no one's watching.
00:03:56Yes.
00:03:56Come on, Pru.
00:03:58Yes.
00:03:58Oh, yeah, Paul.
00:03:59Yes.
00:04:00Come on.
00:04:01Yes.
00:04:03We're doing it.
00:04:04On your marks, get set, bake.
00:04:13It's the final.
00:04:15Can you believe I'm here?
00:04:16I can't.
00:04:17Moving at a mile a minute.
00:04:19Up to when we are this close to the end.
00:04:24So I'm doing a French meringue.
00:04:25This is the same meringue that I used for my meringue cookies in the cake week showstopper.
00:04:29So it worked then.
00:04:31I'm hoping that it works again today.
00:04:33Oh, that was so much vanilla.
00:04:34Wow, okay.
00:04:35A meringue bomb is basically two dames joined together to make a round cylindrical shape
00:04:40that holds a beautiful filling inside.
00:04:43Is there any room for there to be bad meringues in the final?
00:04:46No.
00:04:47First of all, you need something creamy in that filling.
00:04:50Because you need a contrast to the lovely crisp, dry meringue.
00:04:53She's nice and pink to make my raspberries.
00:04:56But we also want something sharp because meringue is very sweet.
00:05:00So maybe you need a fruit puree or a dark chocolate.
00:05:03Something with a bit of power and punch.
00:05:06I feel like Paul and Paul are expecting really nice piping from me.
00:05:09My piping has not let me down so far, but we still got time.
00:05:12Obviously being the final, it's got a look and taste amazing.
00:05:16We basically want them to show off what they've got.
00:05:19Morning, Ricky.
00:05:20Hi.
00:05:21Tell us all about your meringue bombs.
00:05:23What are you doing?
00:05:24My meringue bombs are going to be little grapefruits.
00:05:26They're some of my family's favorite fruits.
00:05:28My parents would cut them in half and then put the rinds on our heads when we were babies.
00:05:31And now we do that to my cat.
00:05:34So...
00:05:35Ricky's grapefruit-shaped meringue bombs will be filled with layers of vanilla Diplomat cream,
00:05:41grapefruit curd, finished with fried basil leaves.
00:05:44It sounds delicious.
00:05:45And it'll show off your piping skills, which that's what we need.
00:05:49Yeah.
00:05:49I'm hoping that they stay structurally sound where they can sit on their own with the fillings
00:05:54inside and sandwiched.
00:05:56And I'm using metal discs because it heats up more and it crisps up the inside as well.
00:06:00But when we break into it, it'll be lovely.
00:06:03Yes, I hope so.
00:06:04Thank you, Ricky.
00:06:04Thank you, guys.
00:06:06I've got to take my time with piping.
00:06:08That's what I have to do because piping is not my strength.
00:06:10It's Ricky's strength, let's be honest.
00:06:13Piping may not be her forte, but when it comes to meringue, Melissa's in her element.
00:06:18We are making one of my favorite things in the world, which is pavlova meringue.
00:06:23I am Australian and pavlova is something we always have over the holidays.
00:06:27And I will defend that to every New Zealander that thinks it's theirs.
00:06:30But anyway, I'm making a meringue in the shape of a raspberry.
00:06:34Inspired by Rocky Road flavors, Melissa's bomb will feature a dark chocolate sphere
00:06:39filled with chocolate mousse and a raspberry jam center, all topped with a pistachio praline.
00:06:45The fact is, this is going to taste delicious.
00:06:47Yes.
00:06:48It doesn't seem to be very stable.
00:06:50The meringue?
00:06:51It's quite wet.
00:06:51Yeah.
00:06:52So I love pavlova.
00:06:54Yeah.
00:06:54I do my meringue and I put a little bit of vinegar.
00:06:57The vinegar just helps to get a little bit softer because I like a softer texture,
00:07:00like a marshmallowy, because the ball is pretty heavy inside.
00:07:03I don't want it to break apart.
00:07:05I think it sounds good, Melissa.
00:07:06And you seem very happy and confident.
00:07:08I just want to enjoy it today.
00:07:09Like today, you're not sending anyone home.
00:07:11So I'm good.
00:07:13Actually, we've got a surprise for you.
00:07:14Is this a new challenge?
00:07:16No!
00:07:17All Australians must leave the tent.
00:07:19Yeah.
00:07:20The meringue must be piped evenly across the mold.
00:07:23Oof.
00:07:25A thick patch could remain undercooked, while thinner areas risk shattering at the slightest
00:07:30touch.
00:07:31I'm a little shaky.
00:07:32I'm not going to lie.
00:07:32I need to relax a little.
00:07:33But Miki's done his homework, taking more of a cerebral approach to his meringue.
00:07:39It is a brain-shaped meringue.
00:07:42I mean, obviously, brains are near and dear to me because I work with and do research on
00:07:46brain tumors.
00:07:46The make or break here is going to be getting all of the components done, per usual.
00:07:51That's just a me thing, right?
00:07:54Miki's brain-shaped ube meringue bombs will feature layers of banana bread, ube halaya
00:08:00jam, banana caramel, and ube diplomat cream, all dripping with a blood-like strawberry coulee.
00:08:07This looks disgusting already.
00:08:11It'll be delicious.
00:08:13It'll be delicious, but it will look really gnarly if I'm successful.
00:08:18My ambition is to send a chill down your spine.
00:08:21I like the idea of the flavors, the banana, the caramel.
00:08:25I'm interested to see about the textures more than anything else.
00:08:28Yeah.
00:08:28It's all about perfection over the next three challenges.
00:08:32And any mistakes now are going to cost me dearly.
00:08:35It will.
00:08:35Yeah.
00:08:36So this is our final.
00:08:38And you're all friends now, right?
00:08:40Yeah, very close to me.
00:08:40But it is a competition.
00:08:42We were saying that if this were a proper American show, there'd be a couple, like,
00:08:46speed bumps thrown in.
00:08:47Absolutely.
00:08:47They'd be like, halfway through, you can't use whisks anymore.
00:08:49Yeah, one hand tied behind your back.
00:08:51Right.
00:08:52Or, like, no more sugar.
00:08:53Casey and I would have air horns.
00:08:55Time's up, losers!
00:08:57Yeah.
00:08:58Going in.
00:08:59Meringue bombs are baked gently at a low temperature.
00:09:02They look like brains.
00:09:05Once their meringue hits the oven, there's no turning back.
00:09:09Goodbye, my friends.
00:09:11There are no spares in this bake.
00:09:14No room for error.
00:09:16Not in the final.
00:09:17I can't have a broken meringue bomb in the final.
00:09:19This is my emergency meringue.
00:09:20So if they screw up, I don't really have time.
00:09:23But we'll find out.
00:09:31They're looking good so far.
00:09:33For their final signature challenge.
00:09:35Doesn't that look like a brain?
00:09:36The bakers must create five identical meringue bombs.
00:09:40Bakers, I know this news may seem a little hard on the outside, but it's sweet on the inside.
00:09:44You are halfway done.
00:09:46You have an hour and 15 minutes left.
00:09:50This is where I overmit my cream because Paul's standing over there.
00:09:54I can curdle cream.
00:09:55Yeah, I know. It's making me nervous.
00:09:57The bomb fillings need to be exploding with flavor.
00:10:00So this is just a regular banana bread.
00:10:02There's some soft dried banana to add some punch.
00:10:05The banana bread is going to be the bottom layer in this meringue bomb.
00:10:08But the bakers also have to consider how each layer will play with their delicate meringue shells.
00:10:13So I'm piping my mousse and then I'm going to freeze it.
00:10:17My fillings, I'm doing in a way where it's like a ball that I can just put in.
00:10:22Otherwise it gets all soggy.
00:10:24After this, I'm going to melt my chocolate so that they have some time to cool before the meringues are
00:10:28ready.
00:10:28But depending on how your meringues have turned out, you know, how long it takes you to fill them.
00:10:32Like that's where the variables start coming in.
00:10:35As much as we've joked that it's a competition, like we're trying to get the competition, but I love these
00:10:39guys so much.
00:10:40So you guys have a really nice bond. It's so cute.
00:10:43Yeah, we've done a lot of taste testing together and like supportive, so they're really adorable.
00:10:47So I love that.
00:10:48Don't tell them I said that.
00:10:49No, I told them.
00:10:50I said, wow, what Melissa is saying about you guys is unforgivable.
00:10:53Exactly.
00:10:54So now I'm making an ube jam.
00:10:56It's called ube palaya with grated ube, which is a Filipino sweet potato.
00:11:01Melissa is actually half Filipino and so she knows all about this.
00:11:05That smells good. Cinnamon, is that you?
00:11:08I think it's me.
00:11:08It's banana bread.
00:11:09He's making banana bread?
00:11:10He's making banana bread.
00:11:11I thought it was just ube, which by the way is my people's food, but that's okay.
00:11:16Melissa, do you even know what an ube halaya is?
00:11:19I know, I actually don't know what that is. I really don't.
00:11:22I'm a traitor to my heritage.
00:11:24It's ube to the max here.
00:11:26The final signature challenge, bro, and it's a meringue balm.
00:11:29I think this is going to be quite tricky for them, actually, because it is quite delicate.
00:11:33I've got two extra in here for if any of them crack while I take them out of the moulds.
00:11:37Ricky's got a metal mould. Sticking is going to be an issue.
00:11:39I am scooping. Would you like to watch me scoop my mousse balls so that I can fit in my
00:11:46frozen raspberry?
00:11:47Melissa is making her meringue a little bit chewy, you know, like a pablo.
00:11:52I'm controversial. I like mine marshmallowy, so mine is not crispy on the inside.
00:11:56Maybe that definition would be lost as well.
00:11:59Well, we'll see. She seems confident about it.
00:12:01Yeah, true.
00:12:02Banana bread done, halaya done, meringue done, paste cream done.
00:12:05Now onto the caramel.
00:12:06I do think that Miki is pushing the boat out with this variety of different flavours.
00:12:11I think he's bitten off a lot there because of the voluminous stuff that he's doing.
00:12:15Into a pan she goes to cool. Beautiful colour.
00:12:18I think they're going to have a lovely two days. Will we, though?
00:12:22I'll tell you after this signature, Jojim.
00:12:26I gave you the directions, which is a meringue bomb, and yet I'm eating banana bread.
00:12:32The banana bread is one of the fillings in the bottom.
00:12:34Oh!
00:12:35Yes.
00:12:36That's exciting.
00:12:37It ends up being a really nice, like, soft bottom. We love a soft bottom.
00:12:42Uh...
00:12:42Miki.
00:12:43And...
00:12:44This is a family show.
00:12:49Bakers! 30 minutes left!
00:12:51And any complaining, we'll make it 29.
00:12:55Looking at you, Miki.
00:12:56What is that face from Miki?
00:13:00I'm gonna try to take these off the moulds, which is the scariest part.
00:13:03Oh!
00:13:05Okay, so now I only have one extra.
00:13:06But, you know, this is the scariest part, so...
00:13:09They're looking good. I just have to make sure I can unmould them.
00:13:12As the bakers ease their fragile meringues from the moulds...
00:13:16Gentle.
00:13:16One wrong move, and their entire bomb could crumble to dust.
00:13:21When I did this at home, I just did it with my fingers.
00:13:23It was a lot easier.
00:13:24Oh, okay.
00:13:25So I'm not gonna do it with my fingers.
00:13:26I'm definitely worried about cracking.
00:13:28So far, I'm good.
00:13:30Oof!
00:13:31No!
00:13:32Wow, these are not going well.
00:13:34There go my two extras.
00:13:36There she is.
00:13:38Boom!
00:13:38I'm happy with that.
00:13:39I have so many components here.
00:13:42Want them to go in.
00:13:44Oh, shoot.
00:13:45These popped out so easily at home,
00:13:47and now I'm having to sit here carving them out.
00:13:49Ten minutes left, bakers!
00:13:53I'm running out of time.
00:13:54There's almost too much cracking for me to completely hide it.
00:13:56I'm just hoping for standing meringue bombs at this point.
00:13:58I don't even know if that's gonna happen.
00:14:00I may have nothing.
00:14:01My bomb goes banana bread, ube halaya,
00:14:04banana caramel, ube pastry cream.
00:14:07My meringue have cracked.
00:14:10Oh, this was not good.
00:14:12Hype my brains.
00:14:14All right, almost there.
00:14:15Hoping to not break it.
00:14:16The brains are not sitting flat,
00:14:18and that part is worrying me.
00:14:19I'm gonna try to assemble these
00:14:20and then see if I can maybe glue
00:14:22some of the remaining ones together.
00:14:24Bakers, you have five minutes left.
00:14:26Oh, I'm so stressed.
00:14:28Deep breaths.
00:14:29Caramel.
00:14:29Should I do four or five,
00:14:31but one of them is super ugly and bad?
00:14:32Five.
00:14:33Do five.
00:14:33They said five, so here we are doing my fifth one.
00:14:36So I'm just gonna do some pops of color.
00:14:38This is nerve-wracking.
00:14:39Trying to match the ugly sides with the ugly sides.
00:14:41Oh, oh, oh.
00:14:42They're just not working in the skulls.
00:14:44One minute left, bakers!
00:14:46Adding chocolate now to glue basil leaves.
00:14:48Look at that gold.
00:14:49I never ever keep it simple.
00:14:51This poor little guy.
00:14:53God, what am I doing?
00:14:56Bakers, that is your time.
00:14:58Hands off those bakes.
00:15:00Basically, just do the YMCA, but only the Y part.
00:15:04Nikki, those look so good.
00:15:05Nikki, they look great.
00:15:06Oh, my God.
00:15:07Guys, look at my disaster.
00:15:08Whoa, whoa, whoa.
00:15:09They, like, shattered on the outside.
00:15:11It's so crispy on the inside and everything,
00:15:12but just, like, it wouldn't come off.
00:15:14I don't know.
00:15:18Final signature done.
00:15:20All components in, shockingly.
00:15:22Looks like brains.
00:15:23Looks like guts and gore.
00:15:24I think that they might merit the reaction that I want,
00:15:27which is disgust.
00:15:31I have made this meringue countless times,
00:15:34but will he like that it's marshmallowy
00:15:37or would he expect it to be crisp and hard?
00:15:40I'm gonna stand by the marshmallowy.
00:15:42That was rough.
00:15:43It started out so well
00:15:45and then all my meringues cracked.
00:15:46Clearly, I know how to make meringues.
00:15:48I made them in the cake showstopper.
00:15:49It just sucks that it didn't happen today.
00:15:51Hopefully, the flavors will still impress the judges
00:15:53at least a little bit.
00:15:55Hi, Rikki.
00:15:55Hello.
00:15:56Hello.
00:16:01Had some issues with the actual meringue itself,
00:16:03so we have one that is pre-peeled here for you.
00:16:07Yeah, I can see you've had a few issues with these meringues.
00:16:09They look quite delicate.
00:16:10They're cracked there and this one's collapsed totally.
00:16:12Yeah.
00:16:18So, the pink puree inside.
00:16:21That is the grapefruit curd.
00:16:25Mmm.
00:16:26The grapefruit curd is lovely.
00:16:27It's nice and sharp, full of flavor
00:16:29and blends with the cream in there as well.
00:16:31I think it's worked very nicely as a filling.
00:16:33The meringue's a bit soft.
00:16:34It tastes wonderful.
00:16:35But I think the puree could be a little stronger even.
00:16:39Okay.
00:16:39Thank you, Rikki.
00:16:40Thank you very much.
00:16:41I appreciate it.
00:16:46I think they look great.
00:16:47I mean, they set out to make your brain.
00:16:49I think you've done it.
00:16:50I think it looks pretty good.
00:16:54Oh, my goodness.
00:16:57Amazingly colorful.
00:16:58We love a layer.
00:16:59I have for you banana bread, ube halaya, banana caramel, and then ube pastry cream.
00:17:05Do you know, Rikki, I think it's really delicious.
00:17:07Normally not really clean on banana bread, but I like that.
00:17:10A little bit of rum in there too.
00:17:12That helps, of course.
00:17:14The ube is nice, but the banana caramel is delicious.
00:17:17And I think your meringue's baked pavlova-like because it did just collapse and you hit it.
00:17:21Nice and light.
00:17:22Mmm.
00:17:24All right.
00:17:26That's okay.
00:17:32I was a bit worried about these, the way they were piping, because they looked too soft
00:17:36to keep definition, but actually I was wrong because these are baked beautifully well.
00:17:39Pavlova is my favorite thing in the world to make.
00:17:43They look absolutely exquisite.
00:17:45Wow.
00:17:45They really do.
00:17:50Mmm.
00:17:51Every element of that tastes amazing.
00:17:53I think the mousse that sits inside is beautiful as well.
00:17:57Interestingly, the dominant favorite is the dark chocolate, which is very delicious.
00:18:02Well done, Melissa.
00:18:05That was great.
00:18:06I'm so happy.
00:18:07It turned out perfect.
00:18:08I mean, when he cut it, it's exactly what I wanted.
00:18:11Perfect cut through, oozing out.
00:18:14I honestly don't think I could have had a better start to the final.
00:18:16Oh, really good.
00:18:17Yeah.
00:18:18That's some of the best, yeah, some of the best compliments I've gotten so far.
00:18:22I really just wanted to have my finale be a good showing.
00:18:26I'm-I'm over the mood.
00:18:28Like, truly, truly.
00:18:29This is so light.
00:18:30It's so good.
00:18:31I'm really glad they liked how it tasted.
00:18:33I think that was, like, my saving grace here, that they really liked the grapefruit curd.
00:18:36Like, crumbs all over my face.
00:18:38I know.
00:18:38I've won technical twice now.
00:18:41I've gotten second and third place in the other week, so I feel decently confident going into the technical.
00:18:46I know.
00:18:47That's fun, though.
00:18:48I like that.
00:18:48It's not over again.
00:18:55The bakers could prepare for their meringue bombs, but have no idea what awaits them in their final technical challenge.
00:19:03Bakers, the good news is this is your last technical challenge.
00:19:07The bad news is you still have to do the technical challenge.
00:19:10Paul, any words of advice?
00:19:12You've baked elements in this challenge already, but it is the final.
00:19:16You cannot make a mistake.
00:19:18Now, you know the rules.
00:19:20This is the technical challenge, which is a blind tasting.
00:19:23So, at this time, we would kindly ask Paul and Prue to leave the tent.
00:19:28You don't have to go home, but you can't stay here.
00:19:30Mm-mm.
00:19:30And they're going home.
00:19:31Yeah.
00:19:32Okay.
00:19:33The judges would like you to make six raspberry and pistachio entremets.
00:19:38They must feature a raspberry Beauvoir, a pistachio jacquant sponge, and creme mousseline.
00:19:44They should be finished with velvet spray and topped with tempered chocolate feathers.
00:19:49Velvet spray, I think, is the name of Paul's cologne.
00:19:51Yes, that's right.
00:19:52It's a heady mixture of judgment and baking yeast.
00:19:56You'll have two hours and 30 minutes.
00:20:00On your marks, get set, bake.
00:20:05Final technical.
00:20:07This is my worst nightmare of a dessert.
00:20:09So many elements.
00:20:10I've made entremets before.
00:20:12They're very fiddly, though, and there's so many different little elements to it.
00:20:15Quite frankly, they're annoying to me.
00:20:17I like to make this, which is why I'm so scared, actually.
00:20:20Because usually when it's things that you enjoy making, that's when you screw up.
00:20:25Paul, what have we here?
00:20:28So it's a pistachio and raspberry entremets.
00:20:31Entremets is basically a layered dessert.
00:20:33So you have a bavoie, you have a mousseline.
00:20:36There's tempered chocolate, the chantilly.
00:20:39There's a jacquant sponge down at the bottom.
00:20:40There's a raspberry stuck right in the middle.
00:20:43If they don't freeze all these elements, the whole thing will blur together.
00:20:46We're looking for clear lines between the bavoie and the mousseline.
00:20:51Paul, honestly, I am struggling to follow this.
00:20:54And you're expecting the bakers to be able to follow it?
00:20:56Yes, it's very difficult.
00:20:58But it is the final of the great American baking show.
00:21:01I know.
00:21:02OK, pre-choose your entremets.
00:21:06It is very beautiful, isn't it?
00:21:08With the beautiful bavoie and then the pistachio mousseline on the outside.
00:21:13Perfect, aren't they?
00:21:15They're delicious.
00:21:15Well, we could have three bakers messing up here,
00:21:18and one of them's got to win the baking show.
00:21:20I thought you set a very difficult semifinal technical challenge.
00:21:24I just felt it was time to up the ante.
00:21:26I mean, you and I are now competing in being horrible.
00:21:29Yes.
00:21:30You win, hands down.
00:21:34Number one, make the raspberry bavoie.
00:21:36I have not made a bavoie in years.
00:21:38I cannot remember how it's supposed to be made, to be quite honest.
00:21:41To make a bavoie, it's quite simple.
00:21:43You heat milk and cream.
00:21:45Then you temper your egg yolks that have some sugar in them, just like a pastry cream.
00:21:49I know how to make all the other kind of pastry cream and mousses, but not this one.
00:21:53So I'm trying to go for more of a cream on glaze situation and then fold in some whipped cream
00:21:56and hope that something like that works along with the gelatin.
00:22:01Absolutely thrilled that this is the last technical.
00:22:03There are going to be some raspberry seeds in here, so I'm going to stiff it out.
00:22:06I couldn't be happier, but this is my last ever technical in life.
00:22:11Unless you bring me back for the Christmas special.
00:22:13Pour into the hemisphere molds with the fresh raspberry placed centrally in each and freeze to set.
00:22:18You know, when you get home, I just want to give you a little word of warning from one very,
00:22:22very famous person.
00:22:23You know, you're going to be on TV and your life's going to change.
00:22:26You're not going to be able to walk down the street.
00:22:28I've been preparing mentally for it.
00:22:29So for the last like two months, actually, I've only worn sunglasses when going to Target.
00:22:33Have you worn them at night? Because that's a big thing.
00:22:35Sometimes I just put a blindfold on.
00:22:38That's good enough. We're going in the freezer.
00:22:40All right.
00:22:42That's fine.
00:22:42Next, the jacquand.
00:22:44We made the jacquand last week.
00:22:46I don't really love making it, but here we are.
00:22:48Jacquand is literally my favorite type of cake.
00:22:50To all my adoring fans, please make me jacquand.
00:22:53So instead of almond flour, which is the traditional jacquand nut, we're using pistachios.
00:22:57And I'm basically mixing together half of my ingredients in one bowl and then whipping up a meringue with the
00:23:02rest of the ingredients.
00:23:03And then these will be folded together for my batter.
00:23:05The reason that the meringue is so critical for jacquand is because it's what actually gives us the volume.
00:23:10She's looking good.
00:23:11And now pour this batter onto our baking sheet.
00:23:15Number three, bake.
00:23:17So I'm going to go for five minutes.
00:23:19I want to check at eight minutes.
00:23:20Basically, I want it to spring back.
00:23:22And straight into the oven we go.
00:23:24For 15 minutes.
00:23:27Bakers, you are halfway done.
00:23:29But as the Stoics say, don't worry about time, worry about getting better.
00:23:34And worry about time too.
00:23:37So for the pistachio paste, it's just roasted pistachios.
00:23:41Some pistachio extract.
00:23:45Oh, this smells awful.
00:23:46So I'm not doing too much.
00:23:47I only did like four drops.
00:23:49Can you smell this?
00:23:50No, what is it?
00:23:51It's disgusting.
00:23:52Yay.
00:23:52Don't use too much.
00:23:53You know Paul freaks out about that.
00:23:56A little more.
00:24:00What's enough to form the paste takes a while.
00:24:04I just want it to be a smooth paste.
00:24:06It looks like I'm doing a shapeway commercial.
00:24:09Sorry.
00:24:10I have to do it.
00:24:12I'm not doing it on purpose.
00:24:13And then that's when my dad said.
00:24:20And I've never been back to Florida.
00:24:24All right, I'm starting my creme musseline, which means vanilla pod time.
00:24:28I've actually never used a vanilla pod.
00:24:31Creme musseline is basically just pastry cream with whipped butter folded in.
00:24:34She's going in.
00:24:35And then heat that up.
00:24:36And then I'll temper my egg yolks.
00:24:37Okay, now this just is going to cook until it thickets.
00:24:40Thick with two C's and two K's.
00:24:43Pass through a sieve to have a very smooth consistency and incorporate the pistachio paste.
00:24:49And I'm sure we're supposed to sieve it.
00:24:52Oops.
00:24:53Ooh.
00:24:54Butter in.
00:24:55Doesn't look right.
00:24:57Does not look right.
00:24:58The creme musseline is fini.
00:25:01We really talk about this a lot.
00:25:03We want to just do like a box cake and slip it into the technical somehow and see what Paul
00:25:06can say.
00:25:07We were hoping that this was going to be just a box cake mix challenge.
00:25:10That would be great.
00:25:11That would have been really nice.
00:25:12How can you zhuzh up a box cake?
00:25:13You know how.
00:25:14Add one extra egg than it tells you to.
00:25:16Swap the oil for butter and do milk instead of water.
00:25:19I promise.
00:25:19It's like so fluffy.
00:25:20It's so soft.
00:25:22You know what, Ricky?
00:25:23Ricky?
00:25:24Thank you very much.
00:25:25You get that from us.
00:25:25You get that from us.
00:25:27Okay, we're done.
00:25:29You're done.
00:25:30And now we have to cut six centimeter rings out of it.
00:25:35I'm very happy with the jaconde.
00:25:36I don't like the skin.
00:25:38So I'm actually going to peel this off.
00:25:41I just know that this is going to lead to some hardship.
00:25:43I feel it.
00:25:44Line six mousse rings with acetate.
00:25:47Place the jaconde into the mold and then top with Hemisphere of Bavoie.
00:25:53These babies are set.
00:25:54Bop.
00:25:56I'm feeling the pressure.
00:25:58I still don't know if the texture's right, but at least it came out and it's solid.
00:26:02It's impossible to cut.
00:26:03Oh, God.
00:26:05And then a pistachio mousseline.
00:26:07It's taking so long.
00:26:08It's killing me.
00:26:10This is going in the freezer to set as fast as possible.
00:26:13Time really flies in here.
00:26:16Bakers, you have 30 minutes.
00:26:19Who's behind?
00:26:20Make six tempered raspberry chocolate feathers to decorate.
00:26:24I mean, who's ever heard of raspberry chocolate?
00:26:26So I'm just tempering it as if it's white chocolate.
00:26:28I love tempering chocolate, actually.
00:26:30It's science.
00:26:31Just follow the rules.
00:26:32And it works.
00:26:33I say that, fast forward to me.
00:26:35Not having a snap.
00:26:36I have so much to do.
00:26:38Whatever.
00:26:39I'm not a quitter.
00:26:40I don't know how to do a feather.
00:26:41Oh, my God.
00:26:43So I just used a knife and did feathers the way I've seen people on the internet do feathers.
00:26:48Entremets are in the freezer.
00:26:50So now we're going to do the stuff for decoration.
00:26:52I am quite nervous.
00:26:54I don't know how this is going to be possible.
00:26:56Next, I'm just making my whipped cream.
00:26:57That's the last thing to make.
00:26:59The rest of it will just be decorating once it comes out of the molds.
00:27:01There are too many elements.
00:27:03This is ridiculous.
00:27:04This is so many things.
00:27:05Bakers, this is your 10-minute call.
00:27:08Oh, my God.
00:27:08I am so mad.
00:27:10To assemble, remove the entremets from the molds and coat with cocoa butter spray.
00:27:15So now I am tackling the chocolate leaf.
00:27:18I've been putting this off the entire challenge.
00:27:20My temp goal is going to be 113 degrees Fahrenheit.
00:27:24I picked that number out of my eyes.
00:27:27Now I'm going to take off the acetate.
00:27:29Oh, that's actually not great.
00:27:31I wish it was more solidified.
00:27:33Not pretty.
00:27:34Oh, no.
00:27:35They're going to really ding me on these leaves.
00:27:36I'm just going to try to smooth these out with my offset as much as I can.
00:27:46This is definitely lipstick on a bag.
00:27:49I'm not thrilled with these because they are a little bit messy.
00:27:53Ah!
00:27:54She's good.
00:27:55She's good.
00:27:55Five minutes left, bakers.
00:27:57So stressed.
00:28:00And to decorate, pipe a crescent of ribbon cream.
00:28:03I'm just piping on my cream.
00:28:05I hope that they start because I don't really have a choice.
00:28:07Moment of truth.
00:28:08Oh, my God.
00:28:09Ah!
00:28:10Ooh!
00:28:11They're dinkier than I expected after they've curled up.
00:28:14Decorate with two raspberry halves.
00:28:18Bakers, this is your one-minute call.
00:28:23I'm losing my mind, guys.
00:28:25Slivered pistachios, I guess.
00:28:27Come on.
00:28:29This is my worst nightmare.
00:28:30So stressed.
00:28:31I'm just going to sprinkle because I don't really know what this is supposed to look like.
00:28:36She's not good.
00:28:37It's something.
00:28:39Bakers, that is your time.
00:28:42Oof.
00:28:45Please bring your entremets to the judges' table and place them behind your photo.
00:28:52My whole plate's green.
00:28:54God.
00:28:56Oh, shoot.
00:28:58I forgot the feathers.
00:29:00Oh, man, your feathers.
00:29:01Forgot them on my bench.
00:29:02They're just sitting there.
00:29:04I cannot believe that.
00:29:06Wow.
00:29:06No, no, no, no, no.
00:29:14Paul and Prue are expecting six pistachio and raspberry entremets, all coated in a green velvet cocoa butter and topped
00:29:22with Chantilly cream and a tempered chocolate feather.
00:29:26But they have no idea whose is whose.
00:29:29Let's start with this one, Prue.
00:29:31Not the most elegant one.
00:29:32No, but at least they got the tempered chocolate right.
00:29:36Yeah.
00:29:37More or less.
00:29:37There is the green on the top.
00:29:39There's nothing on the sides.
00:29:41Let's have a quick look inside this.
00:29:44The raspberry's sort of in the middle, but there's no defined lines, but it's collapsed.
00:29:49I think this didn't get into the freezer quick enough to chill it.
00:29:55Mmm.
00:29:56It's delicious.
00:29:57It does taste nice.
00:29:59The pistachio level's a little bit too high, but it's all over the place inside.
00:30:03Okay.
00:30:03At least this one's got the green coating on the outside.
00:30:06No chocolate.
00:30:07No, there's no tempered chocolate at all.
00:30:10That's not too bad.
00:30:11No, it's nice.
00:30:12Chacan looks good.
00:30:13Musseline's not quite high enough, but the layers are all beautifully there.
00:30:18Mmm.
00:30:18Lovely.
00:30:19The flavour profile on that is very good.
00:30:21This just lacks the chocolate.
00:30:23This one looks like someone's garden, but there's a bit of height there.
00:30:26There is some tempering of chocolate as well.
00:30:30Quite neat.
00:30:34The raspberry's nice, but the musseline, it's a bit gritty, that.
00:30:38It's a bit rough and ready.
00:30:40It's a bit awkward.
00:30:42Paul and Prue will now rank the baker's entremets from worst to first.
00:30:48Okay, in third spot we have this one.
00:30:51Whose is this?
00:30:52Miki, I think you struggled.
00:30:54Certainly with the cocoa butter on the outside.
00:30:57Flavour-wise, I think it was okay.
00:30:58You were a bit punchy with the pistachio, but not bad.
00:31:02And in second place, we have this one.
00:31:06Who is that?
00:31:06Melissa.
00:31:07It's a little bit untidy.
00:31:10Musseline, Texas, not quite perfect.
00:31:12But you know what?
00:31:13It tastes absolutely delicious.
00:31:15Amazing.
00:31:16First place, Ricky.
00:31:20This wasn't too bad.
00:31:21Very neat.
00:31:22But what happened to your tempered chocolate?
00:31:24I actually did make them, and they were tempered.
00:31:26And then I just forgot them on the bench at the last second.
00:31:28Right.
00:31:29Okay.
00:31:29But otherwise, flavours were great.
00:31:31Oh, my God.
00:31:32That was the most worried I've been going into a judging.
00:31:35Because it's just like, it felt so stupid.
00:31:36I was like, I made the chocolate feathers, and they were tempered.
00:31:39So I'm very relieved that the rest of my elements were okay.
00:31:42Even the bavoine that I didn't know how to make.
00:31:44The entremet, like, it was never going to set in the amount of time that I had given it in
00:31:49the freezer.
00:31:49So, it's a rough one.
00:31:52Sucks to end the technicals this way.
00:31:55But we'll see where the chips fall.
00:32:03Last walk to the tent ever.
00:32:06Should we hug before we go in?
00:32:07Yeah.
00:32:08Oh, that's so cute!
00:32:11Oh!
00:32:11Okay.
00:32:13We can do this.
00:32:14It's the final!
00:32:16What an amazing season, truly.
00:32:18This has been such a great group of bakers.
00:32:20I think the standard this year has been incredible.
00:32:22It started well for Ricky.
00:32:24Double handshake, star baker.
00:32:25But then from around the corner came Melissa, who you could see she knew what she was talking about.
00:32:31Miki is the one that I think is so surprising, because he's wonderfully inventive.
00:32:36Yes.
00:32:36And he's not scared.
00:32:38For me, where they rank at the moment, I'd say Miki was down at the bottom.
00:32:41And then you have Ricky, and then you have Melissa.
00:32:44So, it's the last showstopper today.
00:32:46This is where you just kind of make a mistake.
00:32:49They're such a sweet group.
00:32:50I really do love them all.
00:32:52Yeah, I'm going to miss them all.
00:32:53Yeah, sure.
00:32:54When are you going home?
00:32:55Tomorrow.
00:32:55Okay.
00:32:56Well, I know you tried to get me out on a flight tonight, but I said no, no, no.
00:32:59I didn't speak still a lot.
00:33:01I didn't speak still a lot.
00:33:09Bakers, welcome back to the tent for one.
00:33:12One, one, one.
00:33:13Final.
00:33:14Final.
00:33:15Bake.
00:33:16Bake, bake.
00:33:17In case you haven't noticed, there is a pretty big block party being set up outside.
00:33:22Oh, I love block parties.
00:33:23It's the only time I get to see my mom neighbor Louise get wine drunk and break dance to Bruno
00:33:28Mars.
00:33:28By Louise, he means me.
00:33:30I was trying to protect you.
00:33:31Bakers, for your final showstopper challenge, the judges have asked you to create a three-tiered topsy-turvy style cake
00:33:39to celebrate your time in the tent.
00:33:41And by topsy-turvy, we mean a cake that creates the optical illusion that the layers are tilted or lopsided.
00:33:49Like that.
00:33:50Yes.
00:33:50How's that for tiltspiration?
00:33:52You must also add an additional baked element as part of your topsy-turvy decoration.
00:33:59You'll have four and a half hours.
00:34:02On your marks, get set, bake!
00:34:13I can't believe that's the last time we'll walk in the tent and last time I am going to be
00:34:17using this stove.
00:34:18I would never have thought I'd get here.
00:34:21This bake is a lot, but we'll have to make it happen one way or another.
00:34:25Now, why would anyone make a topsy-turvy cake?
00:34:28You know, that's just an insane thing to do.
00:34:31The topsy-turvy cake is basically a perfectly stable cake that looks as if it's going to fall over.
00:34:37Oh, good lord.
00:34:39I've got to tell you, I'm a little terrified that mine will actually fall over.
00:34:42Um, mine is precarious.
00:34:46It's a bit of an illusion, actually, because actually they're all standing pretty straight.
00:34:49It's the way that you cook the cake to make it look like it's on a wonk.
00:34:53It's all sugar.
00:34:54Isn't that scary?
00:34:55Crazy amount of cake batter today.
00:34:57The sponge choice is fairly important.
00:35:00You can't have a heavy cake sitting directly on top of, say, a chiffon or a whisk sponge because it'll
00:35:05collapse.
00:35:06So the use of dowels is critical to get that balance right.
00:35:09I, like, don't think I can keep this up for four and a half hours, honestly.
00:35:12I'm so terrified of that.
00:35:13So it is an opportunity for our bakers to show us how good they are at making a sponge cake,
00:35:19which is actually the basis of this entire show.
00:35:23If they can't make a good sponge, there's no hope of them winning the baking show.
00:35:27You know what? I almost forgot flour.
00:35:30That was so close.
00:35:32Oh, my God.
00:35:34Morning, Mickey.
00:35:35Good morning.
00:35:36Hello, Mickey.
00:35:37Last day at school.
00:35:38It is the last day.
00:35:40Are you all prepped for your exam?
00:35:43I am as ready as I'll ever be, I think.
00:35:47Tell us all about your topsy-turvy cake, then.
00:35:49Yeah.
00:35:50So my topsy-turvy cake is inspired by Lombard Street in San Francisco, which has these winding hairpin turns.
00:35:57Crackle and top shoe buns will form the rolling hills around Mickey's lopsided Lombard Street,
00:36:03as it winds through layers of pandigen filled with orange curd-infused frangipan and coated in cardamom Swiss meringue buttercream.
00:36:12And in his middle tier, a famous San Francisco treat gets a show-stopping upgrade.
00:36:17The middle tier is a...
00:36:20It's a mouthful.
00:36:22It is a Basque cheesecake gâteau basque.
00:36:25It's inspired by a classic San Franciscan dessert called an Itzitz.
00:36:29It's an oatmeal raisin cookie sandwich with a vanilla ice cream center.
00:36:32A Basque cheesecake gâteau basque?
00:36:34So you're filling a Basque cake with Basque cheesecake.
00:36:38I got it, man.
00:36:39I got it.
00:36:39Do you not think you're over-complicating things just a little bit?
00:36:42I will say I am incorrigibly me.
00:36:45Okay, because you need to allow plenty of time to decorate because there's no...
00:36:48Yes.
00:36:48This is the final.
00:36:49I agree 100%.
00:36:51While Mickey navigates every twist and turn...
00:36:54They think I'm doing too much for usual.
00:36:57Ricky's taking a road to celebration.
00:37:00It was my birthday right before cookie week, and I didn't really celebrate because I was...
00:37:04I was busy doing this and preparing for this.
00:37:06So this is my makeup birthday cake to me.
00:37:09Ricky's topsy-turvy triple-tiered birthday cake will balance a Boston cream pie-inspired layer
00:37:15between two tiers of chocolate sponge filled with hazelnut and caramel.
00:37:20The outside will be intricately piped and dotted with heart-shaped macarons filled with chocolate ganache and strawberry jam.
00:37:27So how are you going to decorate all this?
00:37:29So my topsy-turvy aspect is going to be carved.
00:37:32I basically have a cake stand with one metal dowel all the way through it for stability.
00:37:38And I'm carving the tops of them and the sides of them to kind of give more of an angled
00:37:41look.
00:37:42Cake decoration is your thing.
00:37:43Right.
00:37:43I mean, we've seen it before.
00:37:45Right.
00:37:45So I'm just hoping to end on a good note.
00:37:47Well, good luck.
00:37:48Thank you all so much.
00:37:49I only, like, consensually designed this cake in the last two days.
00:37:52That's how I roll when I work professionally.
00:37:55My team will create a deck, a presentation that has to go to a client.
00:38:01And I'll read it in the elevator on the way to the meeting.
00:38:04Oh, that's heavy.
00:38:06Oh.
00:38:06Okay.
00:38:06With just one oven and so many layers to bake.
00:38:10Going in.
00:38:10Batch baking and time management are essential.
00:38:15A legato bath is being made.
00:38:17Name of the game is fast.
00:38:19Get them in too late and the sponges won't cool in time to stack.
00:38:24All right.
00:38:25So my chocolate cakes are in the oven.
00:38:26And now I'm working.
00:38:27And that's going to be my bottom tier and my top tier.
00:38:29And then I'm working on my vanilla cake, which is going to be my middle tier.
00:38:32But Melissa's risking stability.
00:38:34I'm doing my chiffon cake.
00:38:36I've done it 500 times.
00:38:38No, more than 500 times in my life.
00:38:39And now I'm just nervous.
00:38:41For a light as air family recipe.
00:38:43This is my mom's famous chiffon cake that we make every holiday season.
00:38:47And we make for everyone, like one summer, she made me make like something like 70 cakes
00:38:52because she just wanted me to learn the recipe.
00:38:54And I think I was like eight at the time.
00:38:57Melissa's three-tiered tribute spans three generations.
00:39:00A rainbow covered base made of chocolate sponge and espresso buttercream for her daughter.
00:39:05A carefree cloud in the center will feature her mom's famous chiffon
00:39:09filled with yuzu curd and coconut mascarpone.
00:39:13And on top, a refined finish that reflects Melissa herself.
00:39:17And if that wasn't enough, she's adding strawberry jam filled frangipane galette de wa.
00:39:23And how many dowels are you using?
00:39:25Oh my gosh.
00:39:26So, it's not even just dowels.
00:39:27Because the chiffon cake is not something that can be stacked and carved.
00:39:31And I really wanted to do it.
00:39:32So, I spent hours at a hardware store in New York City and they think I'm insane
00:39:36because I've gone back 50 times to build my own contraption to make this work.
00:39:40It's going to look unstable, but be stable.
00:39:43But be stable.
00:39:43Well, at least stable enough to last until we've seen it.
00:39:46I hope so.
00:39:47I'm not an engineer, but this could very well fall apart.
00:39:55Okay, my cake is baked.
00:39:57It's coming out.
00:39:58They all come out clean.
00:39:59For their finale showstoppers, the bakers are making highly decorated three-tiered topsy-turvy cakes.
00:40:06The cakes look correct to me, at least.
00:40:09They look spongy.
00:40:10They look cooked.
00:40:10The sponges are looking good.
00:40:12Trying to get them out and cooling.
00:40:14Look at that.
00:40:15I'm very happy with my chiffon.
00:40:18Now I'm prepping my gâteau basque.
00:40:20It's a very delicious cheesecake filling.
00:40:23A little bit of a ooey gooey center.
00:40:25Just like me.
00:40:28Bakers, this is your halfway mark.
00:40:30You have two hours and 15 minutes.
00:40:33Oh, good lord.
00:40:34Normally, we say something snarky or funny, but we're just going to say, we love you guys.
00:40:39And we know you can do it.
00:40:41That was genuine.
00:40:42That was from the heart.
00:40:44From in here.
00:40:44Did I sell it?
00:40:45Yeah, totally.
00:40:46My chocolate cake layers, they're out of the oven now.
00:40:48And I've just put my seven-inch vanilla cakes in.
00:40:51So that's going to be for the Boston cream pie.
00:40:52The bakers not only have to juggle two different types of cake.
00:40:56So once it goes in, you can never open it again.
00:40:59But they need multiple fillings.
00:41:01I'm making a marmalade and a curd.
00:41:03Espresso ganache is going to be made momentarily.
00:41:06I have too much going on.
00:41:08And now I'm just making the yuzu curd.
00:41:09Yuzu is a fruit from Japan that's really delicious.
00:41:12And frostings.
00:41:14All right, getting my buttercreams ready.
00:41:15This feels illegal and wrong.
00:41:18Doesn't this seem illegal?
00:41:19What's the thing you would say you've learned about yourself through this experience?
00:41:22I didn't realize, like, how much it mattered to me, like, what other people thought about my baking.
00:41:29Aw, yeah.
00:41:31When you open yourself up to criticism, which is, like, the name of the game,
00:41:35it's a very interesting experience of just, like, totally exposing yourself almost.
00:41:40I have to tell you, you're making me cry because you're such a doll and you really are trying so
00:41:44hard.
00:41:44And I've been there.
00:41:45You're doing amazing.
00:41:49Am I coming out?
00:41:50Am I not coming out?
00:41:51I don't know.
00:41:52I'll never hear the end of it from my mom if I got it wrong.
00:41:55Oh, finally.
00:41:57She's looking good.
00:42:00It's hot cake.
00:42:02Burnt hot cake.
00:42:03If a three-tiered, topsy-turvy cake wasn't difficult enough.
00:42:07Feeling the pressure.
00:42:08It's go time, baby.
00:42:11Paul and Prue have asked the bakers to make an additional baked element to complement their cakes.
00:42:16My choux pastry is now beginning.
00:42:19They're going to be, like, hills on this winding cityscape that I am going to draw with frosting.
00:42:25This is the galette de roi, which is one of my favorite desserts.
00:42:28So it basically has puff pastry on top and bottom and you bake an almond frangipan inside and I'm putting
00:42:33a strawberry jam too.
00:42:35These are my coins that are going to be at the end of the rainbow.
00:42:38So I'm making my macarons into little hearts.
00:42:40I figured that would be kind of a cute theme for my birthday cake.
00:42:45While Ricky's piping a little love into her bake.
00:42:48I don't know what's happening. My choux is not coming together.
00:42:51Miki's choux is giving him nothing but heartache.
00:42:54I'm not sure what's happening.
00:42:57I think I didn't heat it up enough.
00:42:59I'm going to have to remake it.
00:43:00It's highly concerning right now.
00:43:02I want these to look good.
00:43:0525 minutes.
00:43:06I didn't cook it enough and I didn't use enough egg.
00:43:09Priority is getting my last two batches of frosting done so that I can fill everything.
00:43:14Oh, thank God.
00:43:16Jesus, Miki.
00:43:17What's he doing?
00:43:19So stressed.
00:43:21You feeling confident about this time?
00:43:23I feel okay right now.
00:43:24Yeah.
00:43:24I always say that though and then by the end I'm scrambling around again.
00:43:27I know, I get sure.
00:43:28I gotta go on over there really fast.
00:43:29I know, I've noticed that you and Miki have been doing a lot of running.
00:43:33I wasn't gonna run, but then Miki started running.
00:43:36And then it made me feel like I needed to run.
00:43:37If I move quickly, I can do what I need to get done.
00:43:41As Miki remakes his shoe pastry.
00:43:44I'm like literally going to tear my rotator cuff.
00:43:46I've never, never done a bake that's this intense.
00:43:50Ricky and Melissa can start the tedious task of stacking their layers.
00:43:55So I'm doing my layer of chocolate fudge on here.
00:43:58It's a nod to my aunt's chocolate fudge she used to make when I was a kid.
00:44:00The actual topsy turviness is gonna come from me carving the cake into different angles and shapes.
00:44:05I looked into like the engineering of like slanted platforms and all this stuff and I was like I can't
00:44:10figure that out.
00:44:11But I do know how to carve a cake so I'll just do this instead I guess.
00:44:14This is my second shoe.
00:44:15It is done.
00:44:16Much better than the first.
00:44:18And so these little shoe balls, they're hills in San Francisco.
00:44:22The moment of truth is checking this cake.
00:44:25This is my favorite thing to eat as a kid.
00:44:27When I was a kid my mom would make all these cakes and leave them.
00:44:31I'd come down at night and like pick at it.
00:44:33And my parents used to talk about a mouse that would come at night to seriously eat the cake.
00:44:40She's great.
00:44:41I'm carving them so the bottom is slanted and then the tops of each one are slanted.
00:44:46And then because they're sitting on a slanted, it looks even more slanted.
00:44:5135 minutes on my shoe.
00:44:53Now I'm starting to assemble my cakes.
00:44:56Bakers, you have one hour left.
00:44:59I don't know.
00:44:59I feel like I'm quite behind.
00:45:01I have to like get this into the freezer so that I can start coating in Swiss meringue buttercream which
00:45:08I have yet to make.
00:45:11It doesn't seem impossible yet, but it never seems impossible until the very end.
00:45:16And then you realize, ah, he is indeed screwed.
00:45:21The way my mom decorates is very haphazard.
00:45:23She's not a professional baker.
00:45:24So she'll make it like all rough like a cloud.
00:45:28It's all a fever dream at this point.
00:45:30None of this feels real.
00:45:32And yet I also don't remember what my real life is like.
00:45:34So it's like, was real life even real?
00:45:36I think I was born here.
00:45:38Hi, Melissa.
00:45:39Hi.
00:45:39Melissa, we don't want to take up any of your time because we know today is very stressful, but we
00:45:43do have to conduct a quick exit interview.
00:45:45Okay.
00:45:46In your opinion, who is your favorite host this season?
00:45:49Can I say no?
00:45:51Where do you see us in five years?
00:45:54I see you guys as the new Paul and Prue.
00:45:55I want to be Prue.
00:45:56Thank you so much.
00:45:58Do we talk to you A, too much, B, not enough, or C, just the right amount?
00:46:04I think I can't get enough of you guys.
00:46:05I would say B, not enough.
00:46:07What a little sweetheart.
00:46:08If you could fire one of us, which one would it be?
00:46:10If you had to fire one of us for Keith.
00:46:11I don't think I'm senior enough in this tent to make that decision.
00:46:14What area do you think the host could improve more?
00:46:17I just want to say jokes, but I feel like you'll get really offended.
00:46:20No, we're not offended.
00:46:24I'll be able to, I think, put this together.
00:46:26I just have to pipe it very quickly.
00:46:29I just need this buttercream to turn into buttercream instead of soup, which it is right now.
00:46:33I'm making my rainbow.
00:46:36Should go slower because my feedback is always I don't have good piping.
00:46:41How are you guys doing? How are you guys holding up?
00:46:42Woo.
00:46:43Yeah.
00:46:44Kind of okay. How are you?
00:46:45I'm horrible.
00:46:4730 minutes left, bakers.
00:46:49Putting this on now.
00:46:50The scariest thing is actually the construction.
00:46:53I need a lot of time for construction.
00:46:54I feel like I didn't make it the most topsy-turvy.
00:46:57Like, I feel like at home I carved it a little bit more.
00:46:58While Miki and Melissa are using shelves to add stability.
00:47:02So the chiffon's going to go on top with a slight angle and hope to God it stays on.
00:47:08Slowly but surely.
00:47:09Ricky is relying solely on carved sponge to create her tilt.
00:47:17Okay, stay calm.
00:47:19I'm not sure about the board because it's obviously showing which isn't great, but this is a topsy-turvy cake
00:47:25that I have engineered myself.
00:47:26I can only do so much.
00:47:27I was going to draw on some houses.
00:47:31There was a lot that I was going to do, but I had always run out of time.
00:47:35Now to cover up all my sins.
00:47:38Okay, now the frosting for my cake.
00:47:41I'm doing a lot of piping, which is what I'm good at.
00:47:45Nothing like having the pressure and having everyone watch you.
00:47:48I didn't think I had enough frosting on here.
00:47:49Something is burning.
00:47:51Ugh.
00:47:51My shoe are burnt.
00:47:52I definitely didn't set a timer.
00:47:54I'm making ranoculars.
00:47:56That's a rose.
00:47:57My goal is to get the whole top layer covered in flowers.
00:47:59I don't know how I'm still going like this, but it has to happen, right?
00:48:04Well, I didn't raise no quitter.
00:48:07Bakers, this is your 10-minute call.
00:48:09God is my witness.
00:48:11I will try.
00:48:11All my tears have their frosting now.
00:48:13So I'm going to assemble my macarons really fast.
00:48:17These are my Galette de Roy coins.
00:48:20They're pretty golden to me.
00:48:21I'm just pecking on Lombard Street.
00:48:24If I could get a house that are two on, that would be really fantastic.
00:48:28Decorating the top.
00:48:30Ugh.
00:48:31Five minutes left, bakers.
00:48:35I'm done.
00:48:35I wish I could cover that board.
00:48:38I'm sure Paul will mention it.
00:48:39I can't believe it's taking me this long.
00:48:41I'm done.
00:48:42I actually feel quite happy with this.
00:48:44Oh, my God.
00:48:45I'm so...
00:48:49Miki, do you need help?
00:48:51Um, yes, but...
00:48:53What can I do?
00:48:55Is there anything I can do?
00:48:56I just want to pipe some houses, but I need to, like, fill a piping bag.
00:48:59Let's do that.
00:49:00Get a piping bag ready.
00:49:01One minute left, bakers.
00:49:02Good.
00:49:02Go.
00:49:04You're better at that.
00:49:05I'm not a piper.
00:49:06Are we just piping houses in between?
00:49:07Yeah.
00:49:07All right.
00:49:12And, bakers, that is your time.
00:49:16Oh, my God.
00:49:17Woo!
00:49:18There you go.
00:49:19Yay!
00:49:21Well done!
00:49:22We did it.
00:49:23That is great.
00:49:25Yay!
00:49:27Yay!
00:49:27Yay!
00:49:29We did it.
00:49:30We did it.
00:49:32We did it.
00:49:33We did it.
00:49:34We did it.
00:49:35We did it.
00:49:35Outside the tent, our finalists' family and friends have gathered.
00:49:39Our top three now face Paul and Prue's final judgment before they crown this season's champion.
00:49:46It feels so perfect to end with me scrambling and Ricky and Melissa having fully finished their beautiful bakes coming
00:49:53to my aid.
00:49:54But at the end of the day, I am proud of persevering through that and delivering a product that resembled
00:50:01what I wanted to deliver.
00:50:03I love how the cake looks overall.
00:50:05I feel like it's the best birthday cake anyone's ever made me.
00:50:08But I made, like, the most basic flavors.
00:50:11So as long as me, Paul and Prue's preferences align, I'm thinking they'll like my cake as well.
00:50:15It was so tense in the tent today.
00:50:19My one goal was to get my mom's cake baked.
00:50:23And it turned out way better than it did in practices.
00:50:26And hopefully tastes good, but we'll see.
00:50:28I'm just happy that it's there.
00:50:30Melissa, please bring your topsy-turvy cake up to the judges' table.
00:50:50Yeah.
00:50:51So it's uniform.
00:50:56OK.
00:50:57Let's have a look.
00:50:58The middle cake is a vanilla chiffon cake with yuzu curd and Italian meringue.
00:51:04It's a nice chiffon, that.
00:51:05Yeah.
00:51:09It is absolutely delicious.
00:51:11It's one of the best chiffon cakes I've had.
00:51:13Oh, my God, thank you.
00:51:13It's very good, yeah.
00:51:14Excellent.
00:51:15So light.
00:51:16Full of flavor.
00:51:17Curd works well and so does the cream as well.
00:51:20The whole thing balances and the coconut works nicely as well.
00:51:22Your mother's a good teacher.
00:51:24Right.
00:51:24So the bottom layer is same as the one on top.
00:51:27It's a chocolate cake with a thin layer of chocolate sponge, some hazelnut praline and coffee buttercream.
00:51:33Beautiful layers.
00:51:35Very nice.
00:51:37That coffee buttercream is delicious.
00:51:41I think the cake's slightly overbaked.
00:51:43It's a little bit dry.
00:51:44OK.
00:51:45Flavor-wise though, the coffee comes through really well and I think the blend of the two is perfect.
00:51:49OK.
00:51:50These look really nice.
00:51:51Great lamination on this.
00:51:55Galeta's beautiful.
00:51:56French Japan is spot on.
00:51:58Excellent.
00:51:59Well done, Melissa.
00:52:08Overall, you've got the same issue as Melissa.
00:52:11Each individual cake, if you took it off there and put it down, is bang on.
00:52:15It's the stand that makes them sit in a slightly different way.
00:52:17So that's not necessarily what I was looking for.
00:52:19But let's start with that.
00:52:21The upper and bottom tiers are made with a chocolate pain de jean, a chocolate espresso ganache.
00:52:34Is that the creme patte in there?
00:52:35Mm-hmm.
00:52:36You overcooked it, so it's too dry.
00:52:38Nice flavor though.
00:52:39It's got a marmalady flavor.
00:52:41Yeah.
00:52:41The balance of flavor in this is good.
00:52:43Right.
00:52:44The middle tier is an oatmeal raisin gâteau basque with a thin basque cheesecake layer.
00:52:55Lovely flavor.
00:52:56Too dry.
00:52:57A basque cake.
00:52:58It's a cross between a biscuit and a cake, isn't it?
00:53:00Mm.
00:53:00But that is too dry.
00:53:02That's too much.
00:53:02Nice flavor though.
00:53:04Quite robust.
00:53:05The choux buns have chocolate orange cremeau inside.
00:53:09Mm.
00:53:10You had a lovely choux though, but you just overbaked it.
00:53:13Miki, as always, you are so imaginative.
00:53:17All the flavors are good.
00:53:18Just everything's overbaked.
00:53:20Thank you, Miki.
00:53:27That's what I would call a topsy-turvy cake.
00:53:30Each cake is wonky.
00:53:31The layers flow together beautifully.
00:53:33Your piping is very good.
00:53:35The colors are just beautiful.
00:53:37Okay.
00:53:38The top and bottom tiers are chocolate with a hazelnut caramel.
00:53:41The chocolate layers are great.
00:53:48It's sublime.
00:53:49The hazelnut in there works really well with the chocolate.
00:53:52Doesn't it?
00:53:52Doesn't it?
00:53:52It's delicious.
00:53:53It's a fine cake.
00:53:55And the middle tier is a Boston cream pie.
00:53:57So that's a vanilla sponge with layers of pastry cream inside
00:54:00and chocolate ganache.
00:54:05Grand pass, lovely.
00:54:06Sponge is beautiful.
00:54:07Chocolate's too hard.
00:54:08But it is wonderful flavor, that chocolate.
00:54:11Yeah.
00:54:11Let's have a look at this macaron.
00:54:14Yeah, it looks almost like a disc of chocolate,
00:54:16which is quite a lot.
00:54:18Right.
00:54:19Great flavor.
00:54:19And you do have the feet.
00:54:20But your macarons aren't quite baked enough.
00:54:23Thank you, Ricky.
00:54:24Appreciate it.
00:54:33What an amazing final showstopper.
00:54:36Congratulations.
00:54:38To celebrate, we're throwing a little block party outside
00:54:40with some very familiar faces.
00:54:42And when we meet again, we will find out who is the winner
00:54:46of the Great American Baking Show.
00:54:48Good party.
00:54:49See who's out there.
00:54:50You should be pleased to be leaving the kitchen.
00:55:00We're very proud.
00:55:01Miki, like, I think he's really unique with everything he does,
00:55:05especially with baking.
00:55:06Yeah.
00:55:06Super unique.
00:55:07I mean, he's a scientist.
00:55:08Yeah.
00:55:08Food to him is a science, too.
00:55:09He just loves experimenting with all the flavors.
00:55:13I live in New York.
00:55:16Yes.
00:55:16We come all the way from New York, and we are very proud of her
00:55:20and all the works that she's put in to get there.
00:55:29I'm so proud of her.
00:55:30You know, it's amazing to reach this level.
00:55:32I'm so happy for her.
00:55:38Well, that was a very exciting final challenge.
00:55:41I do think the standard in the final of the year has been amazing.
00:55:44I think Miki frankly overbaked everything.
00:55:47But his flavors are fantastic.
00:55:49The textures were all wrong.
00:55:50I do think that the girls are the ones in line for winning.
00:55:54Melissa's chiffon was beautiful.
00:55:56And I love the galette.
00:55:57Beautiful pastry.
00:55:58I just love the way Melissa bakes.
00:56:01I want to eat everything that woman bakes.
00:56:03I thought Rikki's cakes were both very good.
00:56:05And for me, she nailed what a topsy-turvy cake is.
00:56:09Rikki certainly has the decoration skills.
00:56:12I mean, that piping was exquisite, wasn't it?
00:56:14So over the course of the two days,
00:56:16how does each individual challenge sort of stack up for each?
00:56:20Well, on the technical challenge, Rikki took that one.
00:56:24But it was very close between the two.
00:56:26I do think in the signature that Melissa took it over Rikki.
00:56:29Rikki's meringue bombs were a crumbly mess.
00:56:32And they tied on this.
00:56:35So what do we do?
00:56:45I say true to me, it got me all the way to the end.
00:56:49So don't have to book by its cover.
00:56:53I'm pretty proud of where I've come considering week one
00:56:55and it didn't go to plan at all.
00:56:57I think any one of us can win this.
00:56:59I came in, got handshakes, got Star Baker.
00:57:02I won first in technical.
00:57:03I've made things that I'm really proud of.
00:57:05If I win, that's a cherry on top.
00:57:06If I don't, I'm still going to be really, really happy.
00:57:12Welcome, everyone.
00:57:13We're so happy you could all be here
00:57:15to celebrate all of our bakers.
00:57:18Could our three finalists please come forward?
00:57:33Bakers, it has been such a privilege getting to know you all this season.
00:57:37But only one of you can take home the top prize.
00:57:43And the winner of the Great American Baking Show is...
00:57:55Ricky.
00:58:05Ricky!
00:58:07Ricky!
00:58:09Thank you!
00:58:11Thank you!
00:58:13Thank you!
00:58:13Thank you!
00:58:14Thank you!
00:58:14Well done.
00:58:15Close it up.
00:58:16You're good!
00:58:18Yeah!
00:58:18Got it!
00:58:19Congratulations, girl.
00:58:21Ah!
00:58:21Won!
00:58:22Which is crazy.
00:58:23I didn't think this was going to happen.
00:58:25So when they said it, I was like...
00:58:29You know?
00:58:34I don't know.
00:58:35I was reluctant to call myself a baker before in a lot of ways.
00:58:37I was like, oh, I like baking, but I'm not a baker.
00:58:40Now I'm like, heck yeah, I'm a baker.
00:58:42It's really fun meeting you two and hearing everything I have to say.
00:58:45Ricky has only been baking for five years,
00:58:48so it's astonishing what she's achieved.
00:58:50She's not only technically a really good baker,
00:58:52and her flavors are fantastic.
00:58:54And, of course, she has the skill of an artist.
00:58:57She makes things look fantastic.
00:58:59She really deserves to be the champion
00:59:02of the Great American Baking Show.
00:59:04Thank you, Drew!
00:59:06You're so close!
00:59:07Thank you!
00:59:08It's been such a great ride.
00:59:10Actually, hearing Paul say that he thought
00:59:13my chiffon was one of the best, he said,
00:59:14that's enough for me.
00:59:15The chiffon turned out.
00:59:17Yeah, that looks like it turned out.
00:59:18You want to eat?
00:59:18Yes, baby.
00:59:19Yes.
00:59:20Come, give me hugs.
00:59:21I think my family's proud of what I've done.
00:59:23I've shown Allegra that you can follow a dream,
00:59:26even though it's really hard to do.
00:59:29You want popcorn?
00:59:30You want popcorn?
00:59:31I mean, her reaction's not really showing it,
00:59:34but I'm sure she's proud.
00:59:35I'm sure she's proud.
00:59:36One day she'll be proud.
00:59:37Wonderful.
00:59:38You are one of the most fun contestants we've ever had.
00:59:41It feels like I have left an impression and that I did go about this my own way,
00:59:47and I feel so happy to have done well enough to have made it to the last week.
00:59:52Ricky's win is so well-deserved, and I'm happy that the cake stand is coming to the West Coast.
00:59:58I will go and borrow it sometimes and pretend that I, too, won the Great American Baking Show, but...
01:00:07Coming into this, I knew that the thing I wanted most out of it was friendship with the other bakers,
01:00:11because I don't have any baker friends in real life,
01:00:13and so I was like, I need that community.
01:00:15And I feel like I've gotten it tenfold.
Comments