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00:00So that kick was delicious.
00:02Oh, my God, it was so amazing, wasn't it?
00:06What happened to you two?
00:07Let's just say there was a battle between us
00:10and an arts and crafts project.
00:12And the project won.
00:14Have you ever used a hot glue gun?
00:16No.
00:17Lucky.
00:18Did you know that pipe cleaners conceal sharp, sharp wires?
00:22Yes.
00:23Lucky.
00:24Well, at least you made good use of the red paint.
00:26That is not paint.
00:28Oh, dear.
00:28At least we made beautiful art.
00:31Yeah.
00:32This is Kyla.
00:33Oh.
00:33This is you when you judge.
00:35Oh.
00:36Whoa.
00:36Last time.
00:38This is gonna be madness.
00:40Vintage Week brought sky-high expectations.
00:43Holy crap.
00:44The stakes today are about as high as the Charlotte Royale is going to be.
00:48Got this.
00:49Justine wowed with flavor.
00:51It's a wild cake.
00:53Earning another star.
00:56While Slabomira's woes.
00:57Oh, no, no, no, no, no, no, no, no.
00:58No, no, no, no, no, no.
00:58Brought her baking journey.
01:00We'll miss you.
01:01To an end.
01:01Oh, you can't leave me.
01:03Oh, you can't leave me.
01:04Now.
01:05Yeah.
01:06It's the semi-finals.
01:08And crafters gonna craft.
01:10That's how I do.
01:11The bakers get twisted with the signature.
01:14Holy Lord.
01:15Up the ante with the technical.
01:17Oh, she ripped.
01:18I can't with this.
01:19And paint the tent red with a showstopper that will push them to their limits.
01:25What could go wrong?
01:26Whoa.
01:37Cool.
01:49Here we are.
01:50Semi-finals.
01:51Four bakers left.
01:52The goalposts keep moving in something like this.
01:54And now my goalpost is the finale.
01:56All right.
01:57You first, Justine.
01:58Okay.
01:59I want to make the finals.
02:00I feel like because I've played so many competitive sports my whole life, this is where it comes
02:05in.
02:06My husband booked our dog in for boarding just in case.
02:09Oh, yeah.
02:10I'm still in it.
02:11I think the only thing standing in the way of me and the finale spot is myself.
02:16But, you know, I think I would deserve to get a new dress if I made it to the finale.
02:19My inner voice is Kyla and Bruno saying things like, that's baked to perfection.
02:26And I'm going to try to do that.
02:28I'm ready.
02:30Hello, bakers.
02:31It's the semi-finals and there's no better way to put your design skills to the test than
02:37Arts and Crafts Week.
02:38For your signature challenge, you will be making a decorated bread wreath.
02:42Using bread, you will fashion a beautifully decorated wreath inspired by anything you like.
02:48Just make sure it's something you're proud to hang on your door.
02:51And then immediately remove because you don't want to attract the critters.
02:54We're the critters.
02:56Bakers, you have two hours and 15 minutes on your marks.
02:59Get set.
03:00Bake!
03:04What week is it?
03:06It might be the semi-final, which is pretty exciting.
03:09I'm not going to talk about nerve-wracking.
03:11Live on the edge.
03:13Are you a big Arts and Crafts person?
03:15Um, I'm not.
03:16Like, I try my best, but it's just not for me.
03:18Like, little tiny beads and things.
03:20It doesn't work.
03:21Look at these fingers.
03:21It doesn't work.
03:22It's Arts and Crafts Week, and it's the semi-finals.
03:26Yeah.
03:27Nobody's there by accident.
03:28They got the talents to deliver, but with the stress, hold them back.
03:32Ta-ta-ta-ta.
03:33It's definitely hard, but...
03:35The one with the tenth, I am the tenth.
03:37Our signature this week is a decorated bread wreath.
03:40Right away, the bakers need to showcase their understanding of making bread and wow us.
03:45Easy peasy.
03:47It's a semi-final.
03:49Create some excitement.
03:50Think out of the books.
03:51Come on.
03:53Yeah.
03:53Totes.
03:54Totes.
03:54No big deal.
03:56All right.
03:57Let's do this.
03:58We are making a bread wreath.
04:00What is that?
04:01You tell me.
04:02I'm making a decorative cinnamon bun wreath.
04:06I'm not the crafter at home, but I am the bread baker.
04:10I am making Stollen.
04:12Stollen bread is inspired by my father-in-law, Dan, who I call Dad.
04:17He taught me how to make it.
04:19And every year, I make it for friends and neighbours to enjoy on Christmas morning.
04:24Can we expect Dan in the tent one day?
04:26Maybe?
04:27Maybe?
04:28Ooh!
04:29Angie's celebrating Christmas with the in-laws, featuring holly-shaped cookies sitting atop a big festive marzipan stuffed Stollen.
04:39Stollen is a very dense, heavy dough.
04:41I would absolutely not attempt hanging this bread wreath on my door.
04:45Nope.
04:48I'm just getting my babka dough ready.
04:50I've got to move quickly.
04:52Making a wreath-sized loaf of bread this quickly is no joke.
04:56You have to develop the gluten enough.
04:58You have to proof it enough.
04:59You have to get the bake time right.
05:01And all of those things can go wrong in the tent.
05:05It's not ready yet.
05:06Ugh.
05:09Should be okay.
05:11I'm gonna put it in the proofer.
05:16That is for proofing, which is a little entertaining in a 2 hour and 15 minute time frame.
05:22Yeah.
05:27I'm working on my filling.
05:29Fluffy caramel.
05:31It's going to melt in the oven and become all ooey gooey.
05:34The semi-final bread wreaths wouldn't be complete without flavourful fillings.
05:40This filling, it's my favourite bun at Dim Sum.
05:43It's salted egg yolk custard.
05:46It's like nice and oozy.
05:47It's like super buttery and it's like salty and sweet.
05:49Hi Andrew.
05:50Good morning.
05:51We've got chocolate.
05:52We've got orange.
05:53It is inspired by the chocolate orange whack candy that you get, right?
05:59As a kid, that was one of my favourite things.
06:00Does the whacky actually do anything though?
06:03I don't know, but it's super fun.
06:06Chocolate orange babka and pizzela cookie cones will make up Andrew's ode to Christmas.
06:12I love Christmas.
06:13I love Christmas carols.
06:14I love when it starts even at Halloween.
06:16People complain like, oh, it's too early.
06:18But honestly, bring it on.
06:19It makes people happy.
06:22Bakers, you have one hour left.
06:24Uh-oh.
06:26It's really warm in here.
06:29I'm just going to check it.
06:31Now that the dough is proofed.
06:33It's good.
06:34It's time to fill it with the good stuff.
06:36We're kind of all over the place here.
06:39I just need to spread it evenly.
06:42Doing my best.
06:44It's not even really braiding.
06:45It's more like folding.
06:47Pray to the bread gods.
06:49If I don't get a nice even shape, then the bread and the wreath will look uneven.
06:54Ah!
06:56Justine's brioche wreath will be filled with salted egg yolk and pork floss
07:00and topped with sesame cracker flowers and a majestic dead dough dragon.
07:05That's very intricate work you're doing.
07:08Yeah.
07:08And it's actually the same dragon that's on my arm.
07:10So it's got deep personal connection to you.
07:12Yes, it does.
07:13My Chinese zodiac sign is dragon.
07:14Oh, very good.
07:15Also because it's hurt a lot.
07:17Get your body's worth on it.
07:20Well, that was good to take the saran rum off.
07:24That would have been a disaster.
07:26Oops.
07:27Okay, Stalin. Do your thing.
07:30Going into the oven.
07:31Hope for the best.
07:35Better bake.
07:39So I'm doing a pizzelle, which is like an Italian thin little waffle cookie.
07:44Unfortunately, bread is not enough in the semifinals.
07:47Now I'm just going to get my brown sugar pecan cookies going.
07:51We used to decorate cookies and hang them on the Christmas tree.
07:54Oh, yeah.
07:55Do they stay on the tree for long?
07:56You just can't put them on the bottom rung or the dog eats them.
08:00It was the dog who ate them.
08:02It was the dog who ate them.
08:04What is that?
08:05Yeah, they're just like sesame crackers.
08:07I've tied it with strawberry powder.
08:09It looks like meat.
08:12Salami.
08:13This is the dress that Lady Gaga wore.
08:18I'm just making some cannolis.
08:21I chose cannolis because you can shape them like markers or crayons.
08:24And so they fit for Arts and Crafts Week.
08:27Saul's cannoli crayons and ooey gooey cinnamon bun wreath will honour a family favourite tradition.
08:34It's a Sunday.
08:36The girls are at the dining room table.
08:38They've got their markers, their crayons.
08:39And I'm in the kitchen baking up some cinnamon buns.
08:43A snack of a cinnamon bun.
08:45We'd all be so lucky.
08:49Using a pezzelli iron is kind of like making pancakes on Sunday morning.
08:53The first batch is sacrificial.
08:55Might be able to save this one.
08:58I'm looking for them to just lightly puff up.
09:03It's tight.
09:04It's always tight in these two-hour bakes.
09:08These look kind of like bats in flight.
09:13Bake cookies.
09:15Bakers, you've got 20 minutes left.
09:17We're coming right down to the wire.
09:19I'm going to peek.
09:22Not yet.
09:23Bake your little heart out.
09:25There's a time crunch when you're doing a bread, but that's the magic of the tent.
09:29We just don't know which direction the magic is going to go in.
09:33I need this big to hurry.
09:36I'm kidding.
09:42Whoa.
09:45Oh.
09:48That didn't happen at home.
09:50What happened?
09:51I leaked some sugar.
09:52Some sugar leaked down.
09:54Oh, the sugar.
09:55Sorry for the drama.
09:56Ten minutes, bakers.
09:58You've got ten minutes left.
09:59Okay, I'm going to get my bread now.
10:03It looks like a giant stone.
10:07It's just a matter of letting it cool in the pan.
10:10There's so much stuff to do, so...
10:13You need to have these little details to set yourself apart.
10:17Fast, fast, fast.
10:23Ooh, that was too much.
10:25But I can't really do anything about that because we're out of time.
10:29Bakers, you have one minute left.
10:32Oh, don't say that.
10:33I'm going to flip.
10:36Ha-ha.
10:37Did it.
10:38It's still a little hot.
10:39I wish it had a few more minutes to cool before I had to assemble.
10:43Just trying to brush it and not disturb it.
10:46Yeah.
10:47Okay, let's slap it all on.
10:53I've definitely been accused of being a more is more person.
10:56Five, four, three, two, one.
11:00You're done, bakers.
11:02Hands off your bread wreath.
11:04Excellent job.
11:05You did it.
11:07It's how I do.
11:11Now, the judges will see whose crafty bread wreath will give their taste buds a delightful twist.
11:18Well, Saul, this looks like a craft table in action.
11:22You've got these hilarious representations of a crayon, and I just think it's fabulous.
11:28It looks so rich and welcoming.
11:31So let's try the cannoli first.
11:34It looks evenly fried.
11:37But, personally, I would not have color the entire filling.
11:40The food color affects the texture of the cream.
11:43It makes it a bit drier.
11:45Okay.
11:46Let's try your cinnamon buns.
11:49That's a bun.
11:51Mmm.
11:53This is so good.
11:55I want to swear.
11:57The dough is very pillowy, but it has this beautiful texture.
12:01It's rich, and the lemon makes a big difference.
12:05Yeah.
12:05Because it just kind of gives you the illusion that you can keep eating more and more and more of
12:09it.
12:09It's marvelous.
12:10Thank you so much.
12:15Ah, it's Christmas in the tent.
12:18I mean, it's grand. It's on a big scale.
12:21You want to be careful, though.
12:22It looks like it is a little bit misshapen.
12:25But your decorations are beautiful.
12:27It's nice flooding and piping.
12:32Oh, I love that.
12:33Happy eating, Dan.
12:34Mm-hmm.
12:34I want a box of these for Christmas, Angie.
12:36Mm-hmm.
12:36You can taste the pecans, and you can tell just that beautiful richness and texture that the brown sugar gives
12:42us.
12:42All right, let's try your Stollen.
12:47I love the inside. Full of flavors, full of goodies, but I think you don't need more salt.
12:51Without it, it's not flat, but it needs a lift, and it would enhance the other flavors and bring everything
12:58together.
13:05Ah, very festive.
13:06It really does speak to the whole holiday theme.
13:09But when it comes to the ratio of decorations, I almost wish you were showing off the babka a little
13:15bit more.
13:16Okay, so let's try your babka.
13:21I think those flavors are whacking me in the face.
13:25The chocolate is beautifully present without being overwhelming.
13:30And same for the orange, really balanced.
13:32So let's try the pizzelli.
13:36Oh, that orange cream really just elevates the whole experience.
13:41And beautiful, light and crisp wafer on the outside.
13:50The dragon looks so beautiful.
13:55Yeah, and then the little sesame crackers.
13:57I think they add another area of interest to the top.
14:00Now when we look at the brioche itself, it looks like over here we've got some lift and some height,
14:07and this part here gets kind of tight.
14:09You bake the dragon with the dough.
14:12It's quite risky because the shape of the dragon might help back with proofing and baking.
14:18All right, so let's cut it.
14:19I don't want to destroy your dragon because it's so beautiful.
14:25That salted egg yolk custard is so unique, and I love how it contributes to the pork floss together.
14:31You know, that sweetness and then the saltiness, beautiful balance.
14:35And the cracker, that's good. You can taste strawberry.
14:37And I like the warmth of the toasted sesame with it.
14:40I slayed the dragon.
14:43Just in general, any time the judges come, every muscle in my body is, like, super tense.
14:48Like, clench my butt really hard.
14:49And then I get really sweaty.
14:51I need to, like, bend my knees.
14:53Yeah, I'm not looking forward to the technical challenge at all.
14:55But the odds are that I'll be somewhere in the top four.
14:58You know, if you take that out of context, that's pretty amazing.
15:09Hello, bakers. Welcome to your technical challenge.
15:12I know, I know, you love it so much, you're speechless.
15:17See? Nothing.
15:19Before you head out, judges, any advice for our bakers?
15:22You can't hurry out.
15:24Well, you better hurry on out of here.
15:26Bye. Bye.
15:28Take care. I love you. Say it back.
15:29All right.
15:30For your technical, you'll be crafting a Japanese teapot cake.
15:35Now, what is this bake?
15:38Well, at its base, it is a green tea-flavored cake filled with a white chocolate peach buttercream.
15:45Then it's sculpted into a teapot and covered with beautiful florals.
15:49Sounds like a relaxing tea party.
15:52Mm-hmm.
15:52For us.
15:53Yes.
15:53Not for you.
15:54You have two hours and 30 minutes.
15:57On your marks.
15:58Get set.
15:59Bake.
16:01Wow.
16:02I'm about to make a little teapot.
16:04This recipe is super worthy of a semi-final technical.
16:08I don't think anyone can feel prepared if they don't even know what they're making.
16:12This sounds complicated.
16:14I mean, I'm a little scared.
16:19Bruno, you certainly didn't make it easy for this technical challenge.
16:24What a work of art.
16:25We needed a challenge that pushed them to the limit.
16:29Sculpting.
16:30Fondant.
16:31All the decoration and details.
16:33There is no room for mistake.
16:36So, you have a green tea cake.
16:39Mm-hmm.
16:39And then a white chocolate white peach buttercream.
16:43Oh, wow.
16:44First, you have to bake the cake properly and chill it quite fast.
16:48Oh, and if that cake is at all warm, those layers will just start sliding around.
16:54And on top of all that, they have to make a realistic teapot.
17:01That green tea just floats so delicately.
17:05And I think it really needs that peach to give it some sort of an enhancement.
17:09It's all about the right balance.
17:11Mm.
17:12This cake is a real work of craftsmanship from the inside to the out.
17:16And soon, we're going to find out who are the real artists in a tent.
17:24Yes, I have made a cake before.
17:26Yes, I have drank tea from a teapot before.
17:28Have I made a cake that looked like a teapot?
17:30No.
17:31To get the cake right, it all starts with a tea-rific batter.
17:38The recipe does not tell you how much green tea to put in.
17:41It's a secret.
17:42I added a lot of green tea to it, and it may be too bitter,
17:46but I'd rather have that than not having the taste of green tea.
17:49I put a great amount of green tea in this bad boy.
17:53And that needs to chill after this, I'm assuming?
17:54This is going to bake.
17:55Right away.
17:56No chilling.
17:57Yeah, no chilling.
17:58You didn't read something.
17:59I didn't, did you?
18:01Going in the oven.
18:03I'm going to start with...
18:0614 minutes.
18:08Now I'm going to work on my buttercream.
18:11It's a French buttercream.
18:12It's the one that I don't do.
18:14It's the harder buttercream to make.
18:15It should be very rich.
18:17The buttercream also needs to be flavored with white chocolate...
18:21Oh, that's looking very nice.
18:22...and freeze-dried peaches.
18:24The recipe doesn't tell you, so I'll add just the right amount of peach flavor.
18:32It said grind to a fine powder.
18:34How much sake are we using?
18:36Two tablespoons.
18:38I just want to drink it.
18:40I'm just a drinker.
18:42I was waiting for that.
18:47Spill the tea, Alan.
18:50You don't sing.
18:52One hour left.
18:53Tell me more.
18:56Oh!
18:57That's juicy.
18:59I think I'm going to take the cake out.
19:02It looks like nice cake.
19:04I'm going to utilize the dry ice to cool the cake.
19:08Because if your cake is warm when you start decorating, then everything will melt.
19:12Going into the cooler.
19:14Chill out.
19:15Ooh, that's a horrible sound.
19:17Yeah, it's just the dry ice is screaming when, like, something warm touches it.
19:22The dry ice is singing.
19:25I'm coloring my fondant while my cake is chilling.
19:30I am making medium green tea color fondant.
19:33Which to me means kind of pale green.
19:37The recipe doesn't say how much food coloring to add, so trial and error.
19:44I'm making the decor.
19:47So what do you think Bruno meant by his hint?
19:50I think he meant take your time because this is quite artistic.
19:54Take your time in two and a half hours?
19:56Yeah, there isn't that much time to take, is there?
19:58Yeah.
19:5930 minutes left. If you're not crafting by now, you're in hot water.
20:03No problem.
20:04Going into the ice box.
20:06Okay, it looks good. It looks good.
20:09This is where we ice the cake, and we hope for the best.
20:13Okay, I just want to make sure I'm doing this right.
20:17Carving a cake is not a normal skill set for me.
20:20Are you round and stout?
20:23So, like, I get the round.
20:25This is stout. Like, I mean, I guess it's all relative.
20:28Yeah, exactly.
20:30That's more round.
20:32My wife is the arts and crafts parent at home, and I think I'll keep it that way.
20:39Now I have to figure out the next steps with the fondant.
20:44Roll enough of your fondant into your desired thickness to cover the teapot body.
20:49I'm learning how to use fondant.
20:52It's, like, breaking a bit.
20:54Is it listening to you?
20:55No.
20:56There always seems to be this, like, random end that you have to try to work somehow.
21:02So, yeah, that's it.
21:04Should have used the bigger cake mover, but here we are.
21:07Oh, okay.
21:09It looks like Squidward's head.
21:13Bakers, ten minutes till we tee off.
21:16Ten more minutes of suffering.
21:20Oh, she ripped.
21:22God, I hate fondant so much.
21:24I think that looks good.
21:26I'm satisfied.
21:27Hold this up for a second.
21:32I can't with this.
21:34Would you fancy yourself a sculptor?
21:35Um, kind of.
21:37So how hard can it be, she asks.
21:39How hard can it be, really?
21:41At least it's not human flesh.
21:42Yeah, at least, Angie.
21:46Sorry, Anne, I don't mean to freak you out.
21:50It's the witching hour.
21:52Two minutes left, Bakers.
21:54All right, we just need to focus here.
21:57Okay, so close.
21:58Oh, my God.
21:59I mean, I got something on.
22:02All right, you.
22:08Uh...
22:0810...
22:099...
22:108...
22:117...
22:126...
22:135...
22:144...
22:153...
22:162...
22:171...
22:18You're done, Bakers!
22:19Hands off your teapots!
22:22Great job!
22:24Yay!
22:26Kind of cute.
22:28Please bring your teapots up to the gingham altar
22:31and place them behind your photo.
22:33Bruno and Kyla will be looking for a cake that's steeped in flavour,
22:37has perfect layers, and is sculpted and decorated to a tee.
22:43Baker number one.
22:44Nice shade of green.
22:46Beautiful branches and flowers.
22:49The handle is in a different placement,
22:51but it's really aesthetically pleasing.
22:54Let's cut into it.
22:55Okay.
22:57Nice, even layers.
22:58Looks quite tasty.
23:01Mmm!
23:02That green tea is quite pleasing.
23:04There's no bitterness.
23:05Buttercream is very smooth.
23:07And it has a nice peach flavour to it.
23:10Moving to our second baker.
23:12It's almost as though this cake is more of a kettle than a teapot.
23:17The sides are straight up and down rather than rounded.
23:22All right, let's cut it.
23:24Oh, lovely.
23:25We've got nice definition in the layers.
23:29I think the sponge needs a bit more green tea in terms of flavours.
23:33Buttercream is very smooth and has a good peach flavour.
23:37All right, moving to our third baker.
23:40Beautiful colour.
23:41We're definitely seeing that shape we were hoping for.
23:44Unfortunately, there's some issues with the spout,
23:47but overall I feel like I could just lift it up and see the tea inside.
23:51Yeah, this is really well done.
23:53I almost hate to cut into it.
23:55Mmm.
23:56It looks like the baker may have struggled with the layers and it's almost indistinguishable.
24:02The sponge has great flavour.
24:04I do wish there was more buttercream, but where you can find it, you can taste the peach.
24:11All right, moving to our fourth baker.
24:14I think this baker was really struggling to get that fondant around.
24:19It does have the look of a samurai somehow, with all the plates pudding around.
24:25Oh, I see what you're saying.
24:27All right, let's cut it.
24:30Very smooth buttercream, great peach flavour.
24:34What's happening here with the cake is we're actually getting a little bit of a bitterness on the end.
24:40A little less tea would have improved it.
24:42Mm-hmm.
24:45Bruno and Kyla will now rank the cakes from bottom to top.
24:49In fourth place, whose was this?
24:54Andrew, the cake was bitter and the design needed more finesse.
24:58In third place, Justin, beautiful artistry.
25:05Just give us more buttercream, please.
25:09In second place, whose is this?
25:16Sol, a delicious and lovely kettle.
25:25And in first place, Angie.
25:34I was very surprised, but also tickled.
25:37Sometimes magic happens, but this so does not guarantee me a spot in the final.
25:42I don't think the technical decides everything.
25:45Headed into the showstopper tomorrow, and it really just comes down to a good day or a bad day in
25:49the tent.
25:59So we are halfway through the semi-finals. What are you seeing from the bakers so far?
26:04Tons of talents.
26:06Yesterday, we saw some of their greatest strengths and some of their weaknesses.
26:10Andrew is so thorough in making everything plant-based, but we need to see him put the same attention to
26:17detail into his decorations.
26:19And Angie, she's so bold, but sometimes she does too much.
26:23We want to have maybe quality over quantity.
26:27Justine is so artistic in everything she does, but at the end of the day, she really needs to focus
26:33on the actual baking.
26:35And Sol, I don't think he knows how good he is.
26:39But it will be up to him to give us what he's truly capable of.
26:43There is a lot on the line today.
26:46This showstopper is really going to tell us who's going to make it through to the final.
26:52Bakers, buckle up. It's our final challenge before the finale.
26:56I don't want to say that it's a big deal, but it's a big deal.
27:00There, I said it.
27:01For your showstopper, you will make a 3D stained glass cookie sculpture.
27:06That means you will have to build a spectacular structure made of cookies, using sugar work to create a stained
27:13glass effect.
27:14Bakers, this is your chance to break the mold without breaking glass.
27:18Unless we're talking about the glass ceiling, in which case, go on girl, go get it.
27:21You've got 4 hours and 15 minutes. On your marks.
27:24Get set, bake!
27:28There is one bake between now and a spot in the finale.
27:32Seems crazy, but here we are.
27:35I just have to bring my A-game today.
27:37I just have to bring it.
27:39This is the semi-final showstopper.
27:42This is the day that good enough isn't going to be good enough.
27:47I'm just like a little freaking out on the inside.
27:50Hopefully I can pull it off.
27:51It is very difficult to make a 3D stained glass cookie sculpture.
27:55And it's all about balancing art with strong knowledge of baking skills.
28:01If they can do that perfectly, the door is wide open to the finale.
28:06It's just another bake in the tent. Famous last words, but...
28:09I'm making some lanterns today.
28:12This bake is inspired by my family.
28:14So I'm going to celebrate them.
28:16Yeah.
28:18I am doing a succulent planter box.
28:22I love plants.
28:23Everybody seems to love a succulent terrarium.
28:25So today I am making a cookie carousel.
28:28Oh my gosh.
28:29Because I love the fair.
28:30Are you a rides or kind of attractions or what were your kind of thing?
28:33I'm rides.
28:34Like screaming, upside down.
28:36Are you hands up?
28:37Oh yeah, 100%.
28:39Angie will hope to thrill the judges with her carousel made from peanut gingerbread and churro sandwich cookies.
28:47One of the highlights of my summer growing up was going to the fair.
28:50I would even go door to door selling flowers.
28:54To have enough money to go to the fair.
28:55My parents were all about being a self-starter.
28:59Um, this showstopper is very crafty.
29:03I think it's evident that I'm not the crafty person by my teapot yesterday.
29:06I liked your teapot.
29:07It was a samurai teapot as someone called it.
29:10To craft the 3D sculpture, the bakers are using lots of flavors.
29:16I'm starting with my gingerbread cookie dough.
29:18It has botanical flavors.
29:20And we'll need a solid foundation cookie to hold it all together.
29:23I am working on the brown butter black sesame shortbread.
29:27Shortbread is quite crumbly.
29:29Yeah, it is.
29:31Yeah.
29:31So to use it as a structure is risky.
29:33Mm-hmm.
29:33Not to scare you.
29:34Now you're scaring me.
29:36Sorry.
29:37Sorry.
29:39Justine's delicate black sesame shortbread and miso butter cookies
29:43will recreate a childhood memory of cooking with her dad.
29:48All of my memories are, like, him at the stove and then, like,
29:51he would pick me up and put me, like, on the counter beside the stove
29:53and then he would teach me how to cook and get me to taste everything.
29:55Yeah.
29:55And my mom does not cook at all.
29:57Oh, okay.
29:57Sorry, mom.
29:58Yeah.
29:58This one's not for you.
29:59No.
29:59Next one, maybe.
30:00Yeah, yeah.
30:03It feels good.
30:04It feels like it's gonna slice nicely.
30:07Let's get this done.
30:09Let's go.
30:10I'm doing a little bit of marbling just because I think it looks cool.
30:13I'm working on the side panels for the wok.
30:16They have to be pretty exact so when I glue them together they can make a nice shape.
30:20My window cutouts are really cute.
30:22After baking, I'll fill the cookies with isomalt.
30:25But some bakers are installing their stained glass before they bake.
30:29Crushing candies.
30:37I feel like there's a drum thing going on from back and forth between Justine and Angie.
30:41I'm sorry.
30:44This is louder.
30:48Holy Lord.
30:51Okay.
30:52I'm putting hard candies into the windows to make the stained glass.
30:56I wanted to make it look like a little bit of fire in it.
30:59I'm gonna pop these in the oven.
31:02Some of my frames are in there but not all of them because there's lots of them.
31:13I'm making the second cookie.
31:15It's a little bit more savory and it's a little bit salty.
31:18Eggs, vanilla and the zest of an orange.
31:21Whipped shortbread is the softest, most melt in your mouth.
31:25Perfect shortbread.
31:26Look at this.
31:27There's tree trunks in my dried sage.
31:29You can use it for decor.
31:33Andrew's sage whipped shortbread will sprout into a bed of succulents atop his thyme gingerbread planter box.
31:41Succulents are super fun inside the house.
31:44Then they just grow beautifully.
31:47Adorable.
31:49Go.
31:49Go fast.
31:51Okay.
31:53Nice.
31:54But I'll swap it.
31:56I'm going in the oven.
31:58This guy right here is a little messy.
32:01That blue spread a lot.
32:03They look beautiful.
32:04Clear stained glass.
32:07Oh my God.
32:09What you doing?
32:10I'm just painting.
32:12So who made all these designs?
32:14These were made by my daughters.
32:15That's a family affair.
32:17It's a family affair.
32:17It's a family affair.
32:20Saul's stained glass art will be displayed in three lanterns made of espresso gingerbread and Earl Grey sugar cookies.
32:28Wow, Saul, these are really beautiful.
32:30But I got a question for you.
32:31Uh-huh.
32:32Whose are better, your kids or my doodles?
32:36Aw, that's so great.
32:38Thanks.
32:39I'll just leave that right there for your inspiration.
32:41Thank you, Anne.
32:43Yes.
32:47Two hours left.
32:50Yum.
32:55I wouldn't say that I normally pull a succulent out of the oven, but I guess there's a first time
32:59for everything.
33:01We need to get the caramel ganache going and horses to decorate.
33:06Bonkers, bonkers, bonkers, bonkers.
33:09So sticky.
33:10They're just supposed to represent random ingredients.
33:14This is very meticulous on the scale of Andrew.
33:19Looks really good.
33:23It is very tight.
33:24My stress level is a 10.
33:26Do you want to see my stained glass?
33:28Ew, Alan, put that in the dishwasher.
33:3045 minutes left!
33:31I found it in the park.
33:33Oh!
33:33There's not a lot of time left in the showstopper, so I'm just going.
33:38Yes, building time.
33:39Well, we're building a 3D structure out of cookies, so what could go wrong, right?
33:46Okay.
33:47Ow.
33:51Hopefully it turns out.
33:53Okay.
33:56Whoops.
33:59They're a little uneven, but old floors are uneven, you know?
34:03How's your walk? Is it walking?
34:05It's slowly coming together.
34:07Is it Christopher walking?
34:07It's very...
34:08Just say walking.
34:09Walking.
34:10There you go!
34:12It's, you know, pushing my boundaries, so...
34:16The carousel roof is a bit of a complicated shape.
34:22I still have two more lamps to assemble.
34:25Okay.
34:26Ten minutes till we eat glass in the best possible way.
34:31Must not freak out.
34:32Must not freak out.
34:35Now it's assembling all of the little pieces and strategically placing them.
34:42I'm just scared when I take it out.
34:45I'm going to put more glue in the inside.
34:48Ow.
34:50All right, moment of truth.
34:57I'm just hoping.
35:01Okay, let's test this out.
35:10Bakers, two minutes left.
35:13I have to focus.
35:16Go, go, go.
35:18Mm-hmm.
35:20Do they look like hacktuses?
35:23All horses should sparkle.
35:26Ow.
35:26It's sad to think somebody's last showstopper is today.
35:30I'm not blind to the fact that it could be mine.
35:32Ten.
35:33Nine.
35:34Eight.
35:35Seven.
35:36Six.
35:37Five.
35:38Four.
35:40Three.
35:41Two.
35:42One.
35:43You're done, Bakers.
35:44Hands off your stained glass cookies.
35:48Great job!
35:49I can't decorate.
35:51I mean, I copied a picture, so...
36:04Andrew.
36:06They look very realistic, but also I like how it's presented.
36:09It's like in a garden of a modernist artist.
36:13You know, when you take a little stroll after visiting the museum.
36:17Your understanding of how to work with sugar is just speaking volumes here.
36:23It looks like glass.
36:24Yeah.
36:25But for it to be a planter box?
36:26Inside.
36:27Inside.
36:27Yes.
36:27This looks more like a garden ornament.
36:31Let's start with the shortbread.
36:35What did you do to it?
36:37I cooked it.
36:39The cookie just melted your mouth so beautifully.
36:41It's just the taste of sage.
36:44And I'm not a big fan of sage, but here, you just fall in love with it.
36:48Okay, so let's try your gingerbread.
36:52First, it's baked perfectly.
36:54You get that nice, firm texture, and then when you start to chew on it,
36:58right away start to melt that caramel.
37:00The thyme kind of plays in and just gives it that earthy or herbaceous note.
37:05You have two delicious cookies.
37:08Thank you so much.
37:11I love that you've made it grand.
37:14You know, you can almost hear the music in the background.
37:16So let's kind of dive in and really look at some of the details.
37:20Although the roof is very impressive, it is a bit unheaven.
37:24Yeah.
37:25One of the risks that you take in doing something so grand is how cleanly can you work?
37:30And we can see it looks unfinished here.
37:32And when we look at the candies, they're maybe a little weather-beaten.
37:38One thing that I think worked out is your flooring.
37:41This is what I'm talking about when I say I want beautiful, clean work.
37:44Okay.
37:45The horses.
37:48I'm not 100% sure if I'm getting churro.
37:51But nice crumble, beautiful richness.
37:54So let's try the gingerbread.
37:57I love the combination of honey and roasted peanuts.
38:01I would love a bit more butter, a bit more richness to it.
38:04Yeah, I just find it slightly a bit dry.
38:06Okay, yeah, understood.
38:10The beautiful display of your child memories.
38:13And there is a sense of life here.
38:17The soy sauce falling on the side.
38:19The oil.
38:21I can see the flames.
38:22Yeah.
38:23And when I look at it, I'm like, wow, what an incredible piece of modern art.
38:27Now, I will say this.
38:29It's smaller in the overall presentation, but it's very clean work.
38:35Let's try the shortbread first.
38:37Look at how well it holds up.
38:39I mean, black sesame seed brings so much richness.
38:42That nutty fat that's so unique and beautiful.
38:47What are the little cookies here?
38:48It's a miso butter cookie.
38:51The combo of butter and miso, bang on.
38:54That's the kind of cookie you start and you cannot stop.
39:00So, it's just unbelievable.
39:04It looks like you've made real stained glass.
39:08Like it's landscape and animals and...
39:11Sunset over the mountain.
39:12And that's just one of them.
39:14You've done three.
39:15But we can see where there's a little tiny gap.
39:19Little bit of miscalculation from an engineer point of view.
39:23So, we have espresso...
39:25And hazelnuts.
39:26And hazelnuts.
39:27Gingerbread.
39:28The espresso comes through right away.
39:31It's a great recipe because it's a bit crunchy on the outside.
39:34Chewy inside. I think that's what makes a great gingerbread.
39:37And then our Earl Grey and citrus cookie.
39:40Yeah.
39:41Right away you get the Earl Grey aroma.
39:44There is no hint of bitterness.
39:47I mean, you can feel the energy of your whole family in this project.
39:51And it's so creative.
39:58I'm a decorator now, I guess.
40:06Listen, I have to replace some windows at home, but now I know who to call.
40:10These semi-final bakes have really walked the line of artistry and baking.
40:16So, out of the four bakers, who is up for star?
40:18I think that both Saul and Andrew's showstoppers have launched them into that conversation today.
40:24Saul.
40:24He brought us something that really had all of the interest that we're looking for in a great showstopper.
40:31And also, Andrew, sure he finished last in a technical, but look at his showstopper.
40:37That was a unique experience.
40:39So, sadly, not everyone can make it to the finale. So, who might be leaving us today?
40:43I think we have to talk about Angie and Justin.
40:46If we look at Angie, she brought something that was so creative.
40:49Does it have all the finesse we're looking for?
40:52I think that's an area that Angie still needs to develop.
40:56And Justin has showed us all week how good of an artist she is.
41:01And today's showstopper was no difference.
41:04I just wish she was a bit more grander.
41:06In order to decide who will go into the finale,
41:08we have to really look at which bakers have balanced ambition, execution, and flavour.
41:18Bakers, your craftsmanship brought us incredible works of art.
41:23I am beyond thrilled to announce this week's star baker
41:27and the very first person to head to the finale.
41:35Saul.
41:43With that good news also comes the bad.
41:47There are only three spots in the finale,
41:51which means that a fantastic baker will be going home today.
41:57The baker leaving the tent is...
42:05Angie.
42:06We'll miss you.
42:17I am proud of myself.
42:18I definitely did my best.
42:21I've learned a lot of new things.
42:23And getting to know the other bakers has been the big bonus.
42:28You did so good.
42:30Yeah.
42:31We're so different, yet baking brings us together.
42:38Angie is totally a badass.
42:40Her food is delicious.
42:41It's grandiose.
42:44But she's also just an incredibly good person, and I'm so happy to have met her.
42:49Congratulations.
42:51Great job.
42:52To get ready for the finale, I need to sleep.
42:56And I need to pull out all the stops.
43:00I'm very excited to be able to make the finale.
43:02My husband will definitely be like, I knew it, kind of deal.
43:07So I think if I just stay true to myself, I might be successful.
43:11I guess no matter what happens, yeah, I'm baking in the finale of the Great Canadian Baking Show's tenth season.
43:17Oh, I'm deathly afraid.
43:22Next time, big day.
43:23It's a big day.
43:25It's the grand finale.
43:26There's just no room for error.
43:27The final three push their baking to new heights.
43:31That's bonkers.
43:32Go big and go home with a cake plate.
43:35The season 10 winner is...
43:59In general.
44:00The final three push there.
44:02That's with encouragement and others.
44:02It was incredible for him.a
44:06that would be worthy of everything. That's
44:07really fun to do. The final
44:07three Rod Fund. When did
44:08we get as much as dark of climb? The final
44:08blueprint is good. We've
44:08do this yesterday. So we
44:08a double 국ением stage. Interesting,