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Watch Halloween Baking Championship Masters of the Macabre, Season 12 Episode 6 on Dailymotion (2026).
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00:05Sous-titrage Société Radio-Canada
00:30Welcome to the Halloween Baking Championship Semi-Finals.
00:33You'll be facing two challenges today.
00:37First up, your Haunted Heat.
00:39One of you will win the last $1,000 prize this season,
00:43but this time, only the top two bakers in this challenge will be safe.
00:49Everyone else will be at risk of elimination.
00:51Oh my gosh.
00:53We'll begin in the Fine Arts Gallery in the Hall of Great Wonders.
00:58Follow me.
00:58I can't believe I made it this far,
01:02and if I make it past this week, I'll go to the finals.
01:06It feels so good. I'm getting all watery eyes about it.
01:09Oh.
01:11All right.
01:13Oh my God.
01:15Welcome to the Macabre Masters exhibit.
01:18Our stunning collection of wicked works includes all the classic subjects.
01:22A gorgon with snakes for hair.
01:25A carnivorous plant.
01:27The hounds of hell.
01:31Does anybody have a napkin?
01:33Oh my gosh, that is disgusting.
01:34A banshee.
01:35Oh my God.
01:38And a ghost child.
01:39Oh my God.
01:41Oh my God.
01:42Don't look at me that way, young man.
01:44You know why you got a timeout.
01:46For this challenge, you'll need to create a macabre oil painting dessert inspired by one of these morbid masterpieces.
01:53I'm ready.
01:54All right, let's return to the grand foyer and get started.
01:58I'm feeling a little bit nervous about this challenge.
02:01Not only do we have to deliver an A-plus dessert, we have to deliver an A-plus art piece
02:06as well.
02:07You have two and a half hours to create your macabre masterpieces.
02:11When time starts, grab a commemorative painting to serve as your inspiration.
02:16And your baking time starts now.
02:20Ah, man, I can't hold my glasses, you guys.
02:25Ah!
02:26I got ghost child.
02:28I got the hounds of hell.
02:30I got banshee.
02:33Okay, pace yourself.
02:36I'm here, it's the semifinals.
02:38The stakes are really high.
02:40If I do my absolute best, I could potentially not have to be for my life and secure my place
02:45to the finale.
02:47Today's challenge is to recreate a painting.
02:50And so today I actually got Borgon with snakes.
02:52It's giving Medusa.
02:53So I'm really excited.
02:55I'm planning on making a layered blondie.
02:57This is a cinnamon whiskey graham blondie with a dark chocolate pecan ganache and then a toasted marshmallow buttercream.
03:03I'll add the Gorgon and have her popping out by sculpting her face out of some gum paste.
03:07And green fondant snakes that are going to come straight out of it.
03:10Real blondie.
03:12That's going to be the painting itself, but I'm going to build the easel to feature it.
03:16So it's almost like it's coming to life as the painter, aka me, who's working on it.
03:21Hey, go big or go home, right?
03:23Go big or go home!
03:23It's the semifinals.
03:25The easel itself will be a structural cookie dough.
03:27Structural cookie dough has more flour.
03:29And then I'm going to imprint some wood grain.
03:33So I want to make sure I can just do whatever I can to infelish.
03:37Every single detail has to count.
03:39And then, whoa, she's a little nervous, guys.
03:43Sorry.
03:44The risk of this not being structurally sound is that my dessert could completely collapse.
03:49But if this works and I pull this off, I hope I make it to the finals.
03:54Whew!
03:56Beautiful.
03:58Young Kyle.
04:00John, how are you?
04:01Are you pleased that you are a two-time winner now?
04:04Does that fill you with confidence going into the semis?
04:06You know, I've really impressed myself, honestly, so far.
04:10Yeah.
04:10All right, let's talk about what painting you got.
04:13So I got the carnivorous plant painting.
04:16I was really gunning for this one.
04:17I'm stoked to kind of show the more spooky nature side of Halloween.
04:22So I'm going to make a galette because it's already kind of framed like a painting.
04:26Okay.
04:26And I'm going to be painting a few carnivorous plants coming out of this, like, terracotta pot.
04:30And I'm going to have on the bottom a pile of bones.
04:33I'm going to fill it with a coconut rice pudding, along with a buckwheat streusel and a roasted
04:38strawberry compote on top.
04:39So you're filling, essentially, a pie dough with rice pudding.
04:42I've never heard of that.
04:43Rice pudding and a galette is definitely a wacky combination, but I'm trying to give them
04:47something maybe that they've never had.
04:48I mean, I want to win, you know?
04:50I want to show up and show out.
04:52And I think my competitors know that, too.
04:54Let me ask you this.
04:54If you won, what would you do with the money?
04:57I'm assuming you're going to set a little bit aside for a necklace or two, right?
05:02Or three.
05:03Yeah, exactly.
05:04You'll turn into the Guy Fieri of the baking world.
05:08Yeah, I'll be Boy Fieri for sure.
05:09Yeah, Boy Fieri.
05:10Boy Fieri.
05:11Oh, my God.
05:12There you go.
05:13That's fantastic.
05:15Kyle C., he's young.
05:17He's very talented.
05:19But I think he could be a little more humble.
05:22Mmm.
05:23That's really good.
05:24I've really gotten to a point, I don't want to keep apologizing for being good at what I do.
05:29I'm the youngest competitor here, and I've held my own against all the other bakers.
05:35So it would mean so much to me to make it through the finale.
05:38I don't think anyone wants this more than I do.
05:43Bakers, 90 minutes left.
05:45Oh, my gosh.
05:46Macabre oil painting desserts.
05:50Mama Lisa, how are you doing so far?
05:52I'm okay.
05:53I'm really excited to see your piece.
05:55I'm excited to see yours, too, because you're, like, a really good painter, right?
05:58Well, I want to say I'm good, but I can't say I'm bad.
06:02Don't play it off, Lisa.
06:04Last week, I was on the bottom, but now I'm excited.
06:08I actually went to culinary school and art school, so this is my redemption.
06:16I have the painting called Hounds of Hell, and I am going to recreate my favorite candy
06:22bar, and I'm going to bring in some heat because it's coming from hell and it's on fire.
06:26I am making a brownie with peanut butter mousse, spicy nuts, and salted caramel ganache.
06:33I am going to decorate like a cemetery.
06:36I am going to paint a dog on the tombstone with modeling chocolate dogs coming out of the grave.
06:42And right now, I'm making a spicy peanut.
06:44I put some guajillo.
06:46I put some smoked pepper to give it the smokiness.
06:48It's going to punch in with the heat and the sweetness of the peanut butter.
06:52I'm dedicating this dessert to my dad.
06:54He loves to eat chocolate and peanut butter.
06:57I was just pregnant with my second, and my father was diagnosed with stage 4 cancer.
07:03It's going to be six years that he passed, so, you know, I miss him every day.
07:10All right, here we go.
07:14So when I get this going, ay, ay, ay.
07:18I have the ghost child.
07:21Today, I am making a black velvet cake with a blackberry orange soap, a blackberry whip, and a little streusel.
07:30And then, yeah, I kind of want to reveal for this dessert, so I'm going to try to recreate the
07:35frame itself.
07:36Then inside, I'm going to have the layers of my cake.
07:39So I'm going to create the frame out of chocolate, then I will make my canvas with my painting.
07:45Then I can take off the canvas, and then you'll see the, like, layers of the black velvet dessert.
07:51Hopefully, the judges see my painting, and they're like, well, where the hell is the dessert?
07:55And I'm like, well, it's right here.
07:57So I will create this box frame.
08:00It's basically where I'm going to hold my dessert.
08:03I have encountered a ghost child before.
08:06When I was in high school, I, like, woke up in the middle of the night, and at the end
08:10of my bed, there was a girl in, like, a black and white vintage schoolgirl outfit.
08:15And she was just, like, looking at me and laughing.
08:17And it was the scariest thing ever.
08:20And I just, like, put myself under my covers and was like, please go away, please go away, please go
08:23away.
08:24It was terrifying.
08:26I am most nervous about executing a painting that looks like this boy.
08:30I mean, if you've never painted before, I think jumping in on, like, an oil canvas look is not, like,
08:37what you start with.
08:38This is a crazy important challenge.
08:40I want to win this competition for seven, eight-year-old Caleb, who started to like baking and kind of
08:47knew he was different than other people.
08:48He didn't want to play sports like the other guys.
08:50So I want that real chance to win the title.
08:55It would be so validating.
08:56We'll see.
08:58All right, how am I going to do this banshee now?
09:01It's just a little feminine, but also terrifying.
09:04Kyle Ohio, how are you, man?
09:06I'm doing well, John.
09:07Did I catch you mid-model?
09:08What are you making?
09:09I am making a banshee.
09:10She is simplistic in design, but she's very deep in, I guess, meaning.
09:14So I think that that's very similar to myself.
09:16Obviously, I'm not screaming and showing signs of impending death.
09:19No, but it's boiling under the surface.
09:21Yeah.
09:21Let's talk about your dessert.
09:22So my dessert today is going to be an almond, Grand Japan, red wine, poached pear, tart with a blood
09:28orange, marscapone, mousse on top, sort of leaning into the pear sort of flavor for the fall.
09:32And to decorate, I'm going to create a banshee out of modeling chocolate, holding the bleeding heart and the list
09:37of family members who have passed to sort of show the emotion that banshees are sort of known for.
09:42If you see one, then it's supposed to mean that there is an impending death of a family member.
09:45Oh, is that right?
09:46So this is still a remembrance to them.
09:48That's great.
09:49Listen, I am not one of the judges, but I highly recommend when you present this dessert, you scream.
09:57Yeah, yeah, absolutely.
09:58I'm just, it ain't going to count against you.
10:01I wish you the best of luck.
10:02Thank you so much, Sean.
10:03I appreciate it.
10:04So right now I'm layering my pears on top of my frangipan, making sure that when I cut into it,
10:10the judges will get a pear in every bite.
10:12I know that the odds are stacked against me because I am the only one that hasn't been in the
10:16top three at all.
10:17And I'm one of the few that are left that have been in the bottom two.
10:20So I definitely feel like I'm the underdog.
10:22It's tart.
10:24Bakers, one hour remaining.
10:27Oh my God.
10:28All right.
10:29Galette looks fantastic.
10:31Come on, work with me.
10:33This peanut butter mousse, I'm trying to unmold it and it's not coming out.
10:38I'm freaking out.
10:39Like, if this mousse doesn't come out, I'm baking for my life because this is my dessert.
10:46I don't know what to do.
10:49Oh, man.
10:51Lisa, is that mousse going to release?
10:54I hope so.
10:56If not, I guess I'll be going home, guys.
11:05I'm a little concerned about Lisa right now.
11:09The steaks are so big.
11:11This will 100% make me bake for my life if this mousse doesn't come out right.
11:23Oh, she did it.
11:25Yay.
11:26I got it out.
11:27Boy, I felt good.
11:29It didn't crack.
11:30So I'm very relieved.
11:33But I still have to work on my dogs.
11:35All right.
11:36Here we go.
11:37It's a lot of pressure because I want my painting to be perfect.
11:42And it takes me forever to paint.
11:44I'm really worried and I don't know if I'm going to finish.
11:4830 minutes.
11:49Top two bakers are safe.
11:52Bottom three, baking for their life.
11:54Oh, my gosh.
11:55Oh, my gosh is right, Kyle.
11:59That's isomalt for glue.
12:01My biggest concern with the dessert is my design itself.
12:04I'm taking a really big risk here by assembling this easel.
12:07If it can't support the weight of the dessert, it will just completely collapse.
12:12Don't even touch that, Sierra.
12:14Just don't even touch that.
12:15So let's make a gorgon.
12:17I'm going to mold my face for my gorgon out of gum paste because I want the space to come
12:22out right at you so it gives more dimension and depth.
12:25And then I take green fondant and then actually use a textured mat to kind of make it look
12:29like scales.
12:30Okay.
12:31That's what we want.
12:32Start working on her dress.
12:35With this creation of this banshee, I get started on the little strips that I'm going to be making
12:39with modeling chocolate that will sort of give that draped look of some sort of dress that's been
12:45torn.
12:45Give her hair.
12:46This is it to look crazy.
12:49Ten minutes.
12:51We are getting there slowly but surely.
12:53Uh, yeah, I have a lot to do.
12:56I still have my cake to assemble.
12:59The cake will be inside my frame.
13:02And so I take black velvet strips.
13:04I place it down and I take my blackberry orange soap to give it some brightness.
13:07and I pipe some blackberry whip for some sweetness.
13:11I think my concept is awesome if I can execute it and have the reveal that I want.
13:17Five minutes, guys.
13:19You're brushing up against the clock.
13:21So now we can do this.
13:25Ciara, your easel is empty at the moment.
13:29Ah, oh, okay.
13:30We're working on it.
13:32I'm really worried about time because I'm not finished yet.
13:37I just finished my painting.
13:39Time is slipping away and I have to make these three dogs come out of the grave.
13:45Oh.
13:45Three minutes.
13:47Oh my gosh.
13:48Kyle O.
13:50Oh, that's the heart, huh?
13:51That's the heart.
13:52The bleeding heart.
13:53Bleeding heart.
13:55Here we go.
14:02Whoa.
14:03My easel snapped.
14:04It's not good.
14:05Ciara, that scared me.
14:10I'm trying not to panic.
14:12I really don't want to bake again.
14:14I really just want to go straight into the finale.
14:16Right now I'm melting down some isomalt so I can reuse it as glue.
14:19One minute.
14:21Here we go.
14:22I can't even handle this, my blood pressure.
14:25I get my isomalt.
14:26I just pour it right on top and use my free spray to try and cool it down just fast
14:31enough to show me that it'll be okay.
14:33I got this.
14:34If you're in the top two, you're going to be in the finals.
14:37Like that's what you have to lose.
14:43Okay.
14:46That's it.
14:48Prepare to face your critics.
14:52What a rush.
14:55Judges, macabre oil painting desserts.
15:07I got the gorgon with snakes.
15:10I got the gorgon with snakes.
15:10My canvas is made out of a structural cookie.
15:12I wanted to go a little bit bolder today.
15:14I wanted to bring the whole oil painting to life.
15:17Good for you, girl.
15:17I didn't know at first that that easel wasn't made of wood.
15:22Like, wow.
15:23This is spectacular.
15:25The texture you got on the scales, the shading, the colors, excellent.
15:30Thank you very much.
15:31All right, tasty time.
15:33Oh, God.
15:35Oh, she just pulled it off like no big deal.
15:38Wow.
15:39Did she just peel off the painting and put it back on the easel?
15:42Yeah.
15:43Flex.
15:45Yeah, for real.
15:47So today we have a cinnamon graham whiskey blondie with a dark chocolate pecan ganache and
15:51then a toasted marshmallow buttercream.
15:55This is fantastic.
15:56I love the way that you've layered all the flavors.
15:58I think the only thing that you could do here is to torch that marshmallow.
16:03But apart from that, this is pretty much perfect.
16:05Thank you very much.
16:06I really appreciate it.
16:08Ciara, she got really high marks.
16:10But I went head to head with her last week and I beat her.
16:13So that's to my own horn, but it'll work out.
16:16It'll be fine.
16:20Caleb, my oil painting was the ghost child.
16:24So I wanted to replicate the frame itself.
16:27Whoa.
16:28I love this piece.
16:29Thank you.
16:29Your painting is so eerie because there's almost a translucent quality to it.
16:35Thank you.
16:36Okay.
16:36Let's get all up in this piece.
16:38Oh.
16:39Oh.
16:40Oh.
16:42Oh.
16:43No.
16:45Oh.
16:46Oh.
16:47Oh.
16:48Oh.
16:48Oh.
16:48Oh.
16:48Yeah.
16:50I think my kid was poisoned by blackberries and he was allergic.
16:55And so it's a black velvet cake with a blackberry whip and then a blackberry orange soak.
17:01And then there's some streusel as well.
17:04Your black velvet cake is delicious.
17:07Thank you.
17:08But I want more blackberry.
17:10Like I get cake, I get cream, but where's the blackberry?
17:14I know he's allergic, but I'm not.
17:17Yeah.
17:17I agree with that completely.
17:19That's not good.
17:20I'm disappointed for sure.
17:22I really thought my frame was like top notch.
17:26So I hope that is enough.
17:31Hi, Lisa.
17:32I got the hounds of hell.
17:35So my inspiration is that I wanted to paint one dog.
17:38You know, I was poor, fluffy, and then three dogs coming out of the grave.
17:43First and foremost, the painting of the dog on the gravestone is distractingly beautiful.
17:50It took me forever.
17:51I bet.
17:52I think the rest of the piece falls a little short of that because the dogs I don't think
17:57were rendered quite as like effectively as I think you're capable of.
18:02All right.
18:02Let's try it.
18:03The dessert I made is a brownie with a peanut butter mousse with a spicy nut and some caramel ganache.
18:12Oh my God, this is getting so real.
18:15I love that you brought the hell into the dessert with the heat.
18:20And it's heaven.
18:22Oh, thank you.
18:23I love the texture and the candy on the peanuts.
18:26Perfect amount.
18:27Yeah, I think in terms of flavor work, you are right there.
18:31I mean, does it look rough?
18:32Yes.
18:33But that flavor is beautiful.
18:35It's beautifully light in that peanut butter flavor.
18:38Thank you, Lisa.
18:39Thank you.
18:40I feel kind of safe with my flavors, but who knows?
18:44I might be baking for my life again.
18:46It took me so long to paint that dog.
18:50Young Kyle.
18:52So I got the carnivorous plant.
18:55This painting used to reside in a castle, but the painting actually became sentient and started pulling people into it
19:03to eat them.
19:04So they had to banish the painting out from the castle.
19:08So the dessert inside, I made a galette, and it's now filled with a coconut toasted rice pudding.
19:14And then it also has a roasted strawberry compote on top with some mascarpone chantilly.
19:19Whoa.
19:20The teeth, the tongues, the colors that you chose.
19:24I am obsessed with this.
19:26And the fact that this is a galette underneath, you're a psychopath, and I love that about you.
19:33Don't ever change.
19:34Thank you.
19:35I won't.
19:36Good.
19:37Serve us, won't you?
19:38Let's do it.
19:39I really hope I'm safe.
19:40They loved the presentation, but it was definitely a huge risk and roll the dice doing rice pudding in a
19:46galette.
19:47I'm trying to understand it.
19:54Whoa.
19:59A buckwheat coconut rice pudding galette with roasted strawberries is risky.
20:10And I think it paid off.
20:12Yes!
20:13There's a heartiness to the buckwheat crust, and then the strawberries are fantastic.
20:19That's it.
20:20For me, the rice pudding is a little dense.
20:23Yeah, it's almost oatmeal-y in a way.
20:25Okay.
20:26I just don't think it was as successful as other things you've made for us.
20:30Gotcha.
20:32Judges?
20:33John?
20:34Kyle?
20:35Kyle, remember our conversation from earlier and tell us what macabre oil painting you got.
20:41Well, first I just have to do something real quick.
20:44Thank you.
20:46Sorry.
20:47Wow, I didn't know you got it in here.
20:48Thank you very much.
20:49Kyle.
20:50Wow.
20:50My, my, my.
20:51That's a big deal for you, Kyle.
20:52It's a very big deal for me, yeah.
20:54So, my macabre oil painting that I got was a banshee, and then decorated it holding a bleeding heart and
21:00a list of lost loved ones from my family.
21:02Seeing one is an impending death of a family member.
21:04That's so touching, Kyle.
21:06And the fact that you decided to bring the subject of your painting to life by throwing her up vertical
21:12is so smart.
21:14All right, let's taste it.
21:15So, I created a almond frangipan tart with red wine poached pears and a blood orange marstapone mousse.
21:25Um, I love this. The poached pears especially work so beautifully with the frangipan.
21:32I'm wondering if a frangipan tart with poached pears is a little safe at this point in the competition.
21:39But, it's pretty much perfectly executed.
21:42All right, thank you, Kyle.
21:44Thank you, judges.
21:45It feels amazing. Like, I feel super relieved.
21:47Hopefully, it's enough to send me through to the finale for sure.
21:53Bakers, two of you created pernicious and delicious portraits.
21:59Ciara.
22:02Thank you.
22:04And...
22:05Kyle Oh.
22:07Kyle.
22:09You did it, dude.
22:10Good job.
22:12But only one of you can win the final $1,000 prize.
22:16The baker who had a brush with greatness today is...
22:25Ciara.
22:27Yeah, Ciara.
22:29Oh, I'm saved.
22:31I'm so happy.
22:32Ciara, I have a $1,000 token for you.
22:35I'm going to the finale, and I'm blown away.
22:39Oh, my God.
22:41Thank you.
22:42Ciara and Kyle Oh, the two of you are finalists in the Halloween Baking Championship.
22:49I'm through the moon right now.
22:51I actually don't have to bake for my life for once throughout this whole competition, and it couldn't have come
22:55at a better time.
22:58Judges, we'll see you later.
22:59Good luck.
23:00Bye. Thank you, guys.
23:01Good luck.
23:03Well, well, well.
23:04You three are in a very treacherous position.
23:07Yes.
23:08You are one bake away from either making it into the finale or being banished from the museum.
23:17Walk with me.
23:20Here at the Museum of Unnatural History, we take pride in our witchcraft collection.
23:26Mm.
23:27Witches adore candlelight.
23:32Oh, Jesus.
23:35Are you terrified?
23:37Yes.
23:38Madly.
23:39Good, because this is horrible lighting.
23:42The three of you must create a witch-themed dessert that includes at least three working and edible candles.
23:54I have never made an edible candle.
23:56Candles are meant to be lit around the room.
24:00Not to eat.
24:02During judging, your candles will be lit by the museum's executive director, me.
24:08Hmm.
24:09Okay.
24:10Now, why don't you get to light your own candles?
24:12Well, because none of you will be here during judging.
24:17Oh, my gosh.
24:19That's right. Judging will be blind.
24:24Bakers, you have two hours to bake your way back into this competition.
24:28Starting?
24:30Now.
24:33Come on, guys. You got this.
24:35Come on. You can do it.
24:42I want to make this a finale so bad because, you know, I'm only 22 years old. I know I
24:48still have a lot to learn. I'm very early on in my career, but I know a lot right now.
24:51And I want to show that I'm not gonna mess around with anyone.
24:53I am so close to the finale. I can feel it in my grasp. Ciara and Kyle, they got it
25:00the easy way. I'll fight for my spot the hard way.
25:03Young Kyle, how are you, man?
25:04I'm not gonna lie. A little bit stressed, John. Let's talk about the last challenge. You sort of swung for
25:09the fences. It did not pay off.
25:12There will be no rice pudding in this dish. I can assure you that.
25:15So I'm gonna make a blood orange olive oil cake. I'm gonna fill it with pearl gray mousse. And then
25:23the decor, I'm gonna make it kind of look like a tarot reading table.
25:27I'm gonna have a witch hand and I'm gonna have a set of some tarot cards to show, because she
25:33pulled the death card, now she's died.
25:36And then I'm gonna make my candles out of a time-infused clarified butter placed next to the fanned-out
25:42deck of tarot cards.
25:43I'm really into tarot. I think it's really interesting. Are you really? I am. I'm all about, like, manifesting good
25:48things in your life.
25:49So you essentially want to manifest getting into the finale.
25:53Exactly that. All right. Good luck, y'all. Thank you.
25:59Lisa, give me your best witch cackle.
26:03I don't know.
26:04Listen, you gotta come in like this.
26:08You know?
26:09Okay.
26:10I don't really do witches. I'm more of a zombie type of chick.
26:16I don't know.
26:20Phenomenal.
26:22I am doing a black sesame cake with some raspberry jam.
26:26And then I am decorating this cake to look like a witch's face.
26:32I am going to put two candles in the eyes and one in the mouth for the witch.
26:37I'm gonna do a black sesame candle so when they burn it, like, oozes out, it's gonna be, like, black
26:42and hopefully it looks creepy.
26:45I've honestly never heard of edible candles, so I don't know how this is gonna come out.
26:53Ninety minutes left, bakers. Work your baking magic.
26:57We got this, guys. Come on.
26:59Auntie bear.
27:00It's so silly.
27:02It's not fun. I mean, once again, I feel like I'm head to head with Lisa, baking for our lives.
27:07She's my little bestie here.
27:09I love that girl down, as the kids would say.
27:13Today I'm making a kind of entremet. I'm making a lime-scented sponge, a mango curd, and then a lime
27:22gelée.
27:23I think this is gonna set me apart because everything has been so fall for, so I'm going with bright
27:28tropical flavors.
27:30To decorate this, basically I want, like, a cauldron on top of my dessert, and then I want a melting
27:36witch behind it.
27:37Kind of looking over, like, her last spell that maybe went wrong, and then the candles for this, I'm gonna
27:42make them out of Italian meringue buttercream.
27:45I'm gonna pipe them into this acetate. I'm gonna roll it up, tape it, freeze it. It's like candelabra style.
27:50I want to move on to the finale so badly. I mean, this is the last opportunity that I have.
27:57I just didn't come this far to not get there.
28:00Oh, my God, this is stressful.
28:02It's like you still have the stress in your stomach, and, like, all three of them each have my biggest
28:08concerns ever in these challenges.
28:10Caleb, he's doing an entremet. His layers.
28:13Setting it up in time and then decorating as well.
28:15That is so risky.
28:17Lisa, thyme for decoration. If she's doing a witch's face, that's a lot of detail. And then, Kyle, flavor.
28:24Thyme, blood orange, olive oil, and pearl bread.
28:27I do admire he's going bold, but I hope that it's gonna be well balanced. If he pulls this off,
28:33I will be amazed.
28:37So right now I'm pouring my candles. So I've got these wicks in here. I'm just doing it directly in
28:43the blast chiller so that way I don't have to move it around.
28:46Moving right along. I'm working on my witch hand. So I'm just cutting these wires.
28:52I'm gonna basically mold it around my modeling chocolate fingers.
28:56I just want to focus on doing a witch hand because in this two hours I'm not gonna have the
29:02capacity to sculpt a full-on witch face.
29:04I figured doing a hand will be very readable if I can pull it off.
29:09Very good. Down to 30 minutes.
29:13Come on. Come on. You can do it.
29:15Things are going according to plan. I just need time.
29:19I am liking the look of my witch. So just moving and grooving.
29:26Lisa, how are you? I'm decorating.
29:30Home stretch, you guys. You got this.
29:32For the witch, I wanted to put my candles inside the eyes and inside the mouth.
29:38Uh-oh.
29:39But then I lean back and it just looks so ridiculous.
29:43Why would I put a candle in the mouth? It doesn't even make sense.
29:48I don't know where I'm gonna put this thing.
29:51Uh-oh.
29:53Why would I do this? Like, I could go home. Like, I have to pivot right now.
29:59Dude.
29:59I know. Yeah.
30:02Down to 15 minutes, guys.
30:05Witch-themed desserts with edible candles.
30:08Bacon for your lives.
30:10You got this, Lisa. Keep going.
30:12I don't know where to put my third candle, but I'm, uh, I have corn silk.
30:16I'm covering it so it gives it hair.
30:18I really want to make it very gory and Halloween-y.
30:22So I pivot and decide to put the candle so it could be a wart.
30:27Warts are a prerequisite for becoming a witch.
30:30Good pivot. Very smart move.
30:33Come on.
30:35Uh, yeah, this isn't good.
30:37I put my curd in the coldest blast chiller.
30:41It's still not setting, so I don't know what's going on with it.
30:46The challenge is, uh, almost over, and I have not built my dessert yet,
30:50and I'm kind of freaking out.
30:51Like, I can't build my full dessert without curd,
30:55so I need to make sure that my chocolate flames are stable enough to hold the mango curd even if
31:02it is loose.
31:03Ten minutes, bakers.
31:06Hell hath no fury like a witch scorned, guys.
31:09Now let's unload.
31:11My candles look good.
31:13I'm also gonna spray them with a little bit of velvet spray so that way they look candle-y.
31:19Lisa, are you adding worms?
31:21Like maggot-looking things.
31:23Maggot's even better, honestly.
31:27Come on.
31:28What are you doing, Caleb? You all right?
31:31Uh, fine.
31:32I'm really tight with Caleb.
31:34I see him struggling, and it broke my heart.
31:38I definitely am feeling rushed, and I don't have time to remake anything, so I have to go with it.
31:45I'm terrified because this whole dessert is pretty much riding on a barrier that looks like fire.
31:52They'll hold the dessert together, and if it doesn't hold up between time's up and judging, then the whole dessert
31:58is basically ruined.
31:59This is not going how I planned it to go.
32:03Two minutes.
32:05You got it, dude. Keep going. Keep going.
32:08Ugh.
32:10We want three edible candles, bakers. They need to work.
32:15Do you guys have your candles?
32:16Yep.
32:16Yes.
32:18I need to get final details on. Everything is stable. It's pretty sturdy, and it actually looks like a pretty
32:24clean dessert.
32:25I look over to my left. Lisa, of course, makes this beautiful sculpted witch face.
32:30Kyle, he has a beautiful cake. I don't see a witch, but I see a hand.
32:3615 seconds.
32:38Hurry, guys. Hurry, hurry, hurry, hurry, hurry. Come on. Hurry up.
32:41Oh, my God.
32:46Oh, my God.
32:47That's it.
32:48All right.
32:51Let the tasting begin.
32:54Bakers, it's time to say hello to your infernal judges.
32:58She's having a hysterically bad hair day, Stephanie Boswell.
33:04Whoa.
33:05Oh, my God.
33:06Oh, my God.
33:08Oh, my God.
33:08John, if you think I look good now, wait until I have a baby or two.
33:15No, I mean eating, not having.
33:18Okay.
33:20He's our own warlock comedian, Zach.
33:23Yeah.
33:24What's up, Salem Supper Club?
33:28Hey, are you two a couple?
33:31Yeah, as a matter of fact.
33:33Witches.
33:33Am I right?
33:34No.
33:35Don't look at him.
33:36All right.
33:36Yeah.
33:37Enough warlock crowd work.
33:39Okay.
33:39And unfortunately, she angered both our witch and our warlock.
33:43Party sequer.
33:45Stop.
33:47They turned me into a frog, John.
33:49Oh, my God.
33:51I've been eating flies and bugs all day.
33:54God.
33:55Judges, to kick the fear factor up a notch, tasting will be blind.
34:02Ooh.
34:04Bakers, please adjourn to the ante room of our witch collection in the Hall of Humanity.
34:09Will do.
34:11I'm relieved that I'm not one that's having to present a dish blind.
34:15To not be able to tell your story or your direction that you were going is going to be something
34:18that could hinder these three bakers.
34:20Judges, bewitching desserts with candles, we can light and eat.
34:27Oh.
34:27Ooh.
34:28I know.
34:29I'm used to just eating crayons, so candles is a step up.
34:33Oh, gosh.
34:37Shall I light?
34:38Yes.
34:39Okay.
34:40Here we go.
34:42I am extremely nervous.
34:44I really worked my butt off for that two hours, so I hope the candles will light.
34:52Wow.
34:53Burn her.
34:58I feel like this baker had me in mind because those maggots look tantalizing.
35:04I love the placement of the candles in the eyes.
35:07I'm not sure that I get the third placement.
35:09But it has burst and started to leak, which is pretty gross.
35:13Oh, that's excellent.
35:15That is disgusting.
35:16Well, let's taste it.
35:18You're about to eat a black sesame sponge cake with strawberry raspberry jam.
35:25The candles are made of Swiss meringue buttercream.
35:31I'm getting all the flavors that were promised and advertised.
35:34It is beautifully simplistic.
35:38The cake itself is really cloud-like in terms of texture, but I'm not sure what's happening with the candle.
35:46I mean, the candle tastes like melted buttercream.
35:52I'm a little scared because they like my flavors.
35:55They like the design.
35:56I just messed up on the candles.
36:02Judges, before you we have lime-scented sponge with toasted coconut, mango curd, and lime gelet.
36:10And the candles are lime coconut buttercream.
36:15This can't be happening.
36:17I can tell that all the chocolate broke and it's just a pool, which I'm supposed to put a composed
36:23beautiful dessert out there.
36:25I feel like I just got the wind knocked out of me.
36:28I will get this party started.
36:32Mood lighting.
36:40I mean, first and foremost, I'm just going to say be my guest with these candles.
36:47I absolutely love the candle of it, the way they're already dripping.
36:53Yeah, I mean, I will say like you can't not notice the fact that there is a catastrophic blowout.
36:59In the dessert itself, you know, I think the mango curd just didn't ever end up setting.
37:05Woof.
37:06That was terrible.
37:08So I need all my flavors to be there.
37:10I need everything to just kind of pop.
37:12Everything rides on this.
37:13I'm terrified.
37:26Artie, what are you tasting?
37:30Um, I love citrus as much as the next frog.
37:33But the first thing that lands on my palate is that lime chalet.
37:38And it is very acidic.
37:41It kind of made me go, that's what happened to me.
37:45Yeah, that said, I think the cake itself is really tasty.
37:49Nice.
37:50I think the best part of this is the candle.
37:53The fact that they used chocolate to make the drip down added this like snappy effect.
37:59And the flavor was excellent as well.
38:02I am 1000% in my head.
38:05I just made really silly small mistakes that were detrimental.
38:10It ain't over till it's over.
38:12Right.
38:17Shall I?
38:18Yes.
38:19Yes.
38:20Light it up.
38:25Oh.
38:28Ooh.
38:29Okay.
38:31We got this dude.
38:34Oh, wow.
38:36That comes too easy to you.
38:40Don't encourage him, John.
38:42All right, talk to me, Steph.
38:44Uh, I love everything about this.
38:46Um, I think so many smart decisions were made here.
38:50Yeah, I think it's very cheeky of this baker to go, I'm not going to give you a witch face.
38:54I'll do the hand.
38:56Mm.
38:56And it would be a problem if it wasn't so well done.
38:59Let's taste.
39:01We have here an olive oil citrus cake with blood orange and thyme soak.
39:06Earl Grey mousse with candied orange Swiss meringue buttercream.
39:09And the candles are thyme butter.
39:13And the candles are thyme butter.
39:39That's really cool.
39:42I'm happy for young Kyle, but, uh, I thought Caleb and I were pretty close with our judging.
39:48So, very nervous.
39:51Dude, good job.
39:52I appreciate you guys.
39:54Bakers, all of your desserts were anonymously enchanting.
39:58And we felt that the best dessert overall was...
40:07The olive oil citrus cake.
40:11Young Kyle.
40:12Thank you guys so much.
40:13That was your dessert.
40:15Congratulations, you've made it into the finale.
40:17Thank you.
40:18Thank you all so much.
40:19Good job.
40:21So that leaves us with two Bakers and only one spot left.
40:26Caleb and Lisa, please step forward.
40:30Love you, girl.
40:33One of you will continue on with us, and one of you will be headed home.
40:49Lisa, you're safe.
40:53Good job, dude.
40:55I'm very proud of myself.
40:57It's one bad bake.
40:58It was a very important bake.
40:59But, uh, yeah, I think I can still hold my head high.
41:04You were amazing.
41:05But, you know, if anyone was gonna take me out, it better be Lisa.
41:09She just deserves the world.
41:10Everyone here does.
41:12They are incredible chefs.
41:14So hopefully they're all sobbing and they all do terribly.
41:17No, I'm kidding.
41:21You know what I'm looking at?
41:22I'm looking at our finalists.
41:24Woo!
41:25Next time you won't be baking for your lives,
41:28you're gonna be baking for $25,000.
41:32Wow.
41:33All right.
41:34Get out of here.
41:37Congratulations.
41:39So now do you turn me back?
41:41No.
41:44Next time, it's gonna be really hard for you to win.
41:47I'm honestly not worried, dude.
41:48The final four go for all the bones.
41:51I'll let you try some.
41:53Yeah, please.
41:53Yeah, when I win.
41:54I actually just had the realization that I am in the finale.
41:57Unless you're in this position, John, you don't know what I'm feeling right now.
41:59Oh my God.