- 23 saat önce
Halloween Baking Championship S12E07
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00:09BAKESİ BAKESİ
00:30Ben bu kadar çok şarkıydım.
00:33Ama benim için çok şarkıydım.
00:35Ben bir müdürlük.
00:37Bu, bu şarkıydı.
00:38Bu şarkıydı.
00:38Bu şarkıydı.
00:38Bu şarkıydı.
00:40Bu şarkıydı.
00:46Oh, oh my god.
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05:03abone olun.
05:04abone olun.
05:05abone olun.
05:14abone olun.
05:26abone olun.
05:32abone olun.
05:36abone olun.
05:38abone olun.
05:39abone olun.
05:41abone olun.
05:42abone olun.
05:43abone olun.
05:45abone olun.
05:47abone olun.
06:00abone olun.
06:02abone olun.
06:03abone olun.
06:03abone olun.
06:05abone olun.
06:06abone olun.
06:07abone olun.
06:07abone olun.
06:08abone olun.
06:08abone olun.
06:08abone olun.
06:09abone olun.
06:10abone olun.
06:12abone olun.
06:13abone olun.
06:15abone olun.
06:15abone olun.
06:19I'd like to think that I can win this competition because if there's one thing I know about myself for
06:23sure,
06:24the only person who can take me out of the fight is myself and I refuse to give up for
06:28this one.
06:31Pace yourself, just pace yourself.
06:35What I'm planning on doing is focusing on the catacomb-like parts of the ossuary with stacked bones.
06:40So I actually want to take a little bit of a risk and cut out a big part of each
06:45of my tears so that this way it kind of looks like the inside of the catacomb.
06:49And I really want a giant skeleton coming up and then bleeding into the cake.
06:54I really want to focus on the vertebrae and the backbone because for myself I need to make sure that
07:00everyone knows that I still have a backbone in this game.
07:02Is anyone using fresh apples?
07:04Nope.
07:06Amazing.
07:08We're just going to take this.
07:10For my cake, I want to make a molasses-spiced cake with an apple pie filling, a salted blonde chocolate
07:15ganache, toasted pecans, and then a cinnamon-spiced buttercream.
07:21It's looking good. I'm just trying to cook down the apples a little bit more.
07:25So they're a little bit softer, but it's the consistency that I love for the actual pie filling.
07:29So this way it's not just like an apple cop-out.
07:31It tastes just like apple pie. I'll take it.
07:34The ganache is going to be a layer in my cake. It's going to be a salted blonde ganache, so
07:39I don't need to make a caramel sauce and lose time waiting for it to cool down.
07:44Since I was a kid, one of the biggest things that my family, specifically my dad of course, has really
07:49instilled in us is that family really is everything.
07:51I wholeheartedly do want to be a mom and have kids.
07:53But during a routine doctor's appointment, we did a couple rounds of blood work, and ultimately it was recommended I
08:00kind of seek out medical intervention of sorts.
08:03And it's tough because it's extremely expensive.
08:07So essentially, if I do win the $25,000, I want to ideally put it towards family planning.
08:12Done.
08:13Listen, CR, I don't mean to burst your bubble, but it's going to be really hard for you to win.
08:17I'm honestly not worried, dude. You've seen what I can do.
08:20Very true statement.
08:20I'm definitely giving an eye on Kyle C. After Kyle C. beat me in that last head-to-head challenge
08:26where I had the advantage, I'm not taking any chances here.
08:30Can I come back in a little bit?
08:33Oh, man, this is crazy. What did I sign myself up for?
08:38I didn't come here to come in second, third, or fourth. I'm here to take everybody down.
08:42Right now, I'm just sort of creating a two-tone interior cake so that when I cut into it, you'll
08:48see two different colors of gray and a black.
08:52I plan on making a black sesame sponge cake, a black cherry jam with cocoa nibs spread throughout and tossed
08:58within it, and then an orange buttercream.
09:00Boy, what a balancing act this is.
09:03I'm not choosing very safe flavors for my cake.
09:06I'm deciding to go outside of the box because I don't want to be seen as somebody who's taking the
09:11safe route in terms of flavors.
09:12This is the finale, and if the decorations on the outside are going to be extravagant and otherworldly, then so
09:18do the flavors on the inside of it.
09:20Last bit of orange going in with buttercream.
09:23I get started on the black cherry jam. I bring my cherry jam to a boil, and then I fold
09:29in some cocoa nibs.
09:30Add the crunch of the cocoa nibs in there with the tartness of the cherries. It's a nice little combo.
09:35I'm adding cocoa nibs to this to sort of bring a level of chocolate and bitterness to this nutty, citrusy
09:41dessert.
09:41I think it'll add a different layer of flavor, and it'll add a crunch layer as well.
09:46Black cherry filling. A go.
09:49So the initial plan for decoration is to sort of create these niches where I will place some goblets made
09:56out of bones,
09:57sort of lambent-style bone decoration around the bottom tier, and on the top, a skeletal hand with an engagement
10:04ring on it.
10:04Who has the modeling chocolate?
10:06I have ivory.
10:07I'll take ivory, thank you.
10:08It's not necessarily an engagement cake, but more of like a grateful cake.
10:12And the thing that I'm most grateful for is my girlfriend back home because she is understanding, she's patient, she's
10:17kind, you know, she's loving and caring.
10:19And I didn't ever think that I was going to be able to find somebody to sort of share my
10:23life with.
10:23All right, let's talk about this lifetime into the next.
10:27We've discussed your intention to propose.
10:29Yes, yeah.
10:30Committing the rest of this lifetime to someone.
10:34Yeah.
10:34Have you given some thought to the wording, how you're going to do it?
10:38Honestly, I think I'm just going to shoot from the hip with it.
10:40I don't really know what I'm going to say because if I try to think too much about it, it's
10:43just going to come out rehearsed.
10:45Well, let me just give you a couple of pieces of advice.
10:48Yeah, please. Pointers.
10:48Words to include, beloved.
10:51Mm-hmm.
10:52Right?
10:52Yeah.
10:53Words to avoid.
10:55Sup.
10:57The best advice I ever got, when you're married, get up every morning, tell her you love her.
11:04Mm-hmm.
11:04Get in bed every night, tell her you're sorry.
11:07Yeah.
11:07You're off to a good start.
11:08Yeah, perfect.
11:09All right, good luck.
11:10Awesome. Thank you, John.
11:11Love it.
11:12Does the ring fit?
11:14Two hours down, three hours to go.
11:17You look very dashing today.
11:19Thank you very much.
11:20I appreciate that, Lisa.
11:22It is the finale.
11:23You know what I mean?
11:24It is. Yeah.
11:25I am decorating this ossuary cake by bringing in my culture.
11:30I am Korean, first generation, and I wanted to represent all the ancestors that has passed on.
11:36I'm going to have their faces and bones with the arms and showcasing the Korean traditional outfits, which is called
11:44hanbok.
11:45I am straining my raspberry jam because I don't think the judges want seeds.
11:50What are you making?
11:52I'm making a pistachio cake with some raspberry buttercream and jam, and I'm going to put some rose in it.
11:59And toasted pistachios, because those are the flavors that the majority of my family members like.
12:04Oh, okay.
12:05That sounds delicious.
12:06I'll let you try some.
12:08Yeah, please.
12:08Yeah, when I win.
12:11Wow.
12:12Listen, I like the confidence.
12:13I like this new Lisa.
12:14No, no, no, no, no, no.
12:15I mean, we made it.
12:17Oh my gosh, we really did.
12:18Young Kyle, he's like Jacqueline High, because when he's outside that kitchen, he is so funny, he is so sweet.
12:25And when he's in that kitchen, he is focused, very competitive.
12:31He is a different person.
12:33Is he a little bit cocky, would you say?
12:34Just a tad bit.
12:37I'm putting rose just in the raspberry buttercream.
12:40That's it.
12:41It's just going to be very subtle.
12:43It's going to be like, hmm, this is delicious.
12:45And now I feel like in spring, but it's where in fall.
12:48I feel like raspberry rose, if you put too much rose, it becomes too soapy.
12:54But if you put just the right amount, it just gives it a nice floral taste, and it complements with
13:00the pistachios.
13:01And then it ends really nice with the raspberry jam.
13:04Okay.
13:05I'm really excited for the fact that I could bring my culture and my people into this cake.
13:14I want my family to be proud of me.
13:16I want to have gatherings, us watching me on TV winning.
13:20You are a mad woman.
13:21Why? What did I do?
13:22You're already layering your cake.
13:23Huh?
13:23You're already layering your cake.
13:25Are you scared?
13:26I am.
13:27I feel great that I am a bit ahead of the game compared to everybody else,
13:33but with the decorations that I have in mind.
13:37You know, you got to bake your cakes, make sure they're nice and cool, have your buttercream ready.
13:40You just got to have it ready, stack it up, and crumb coat it, and just put it in that
13:45fridge.
13:46Because, baby, when you decorate, it takes time.
13:50And you need that time.
13:53So I'm making soft caramel.
13:54I did my dry caramelization, added some glucose, and now I'm adding cream.
13:58That's going to make it nice and creamy because it's cream.
14:03I think the soft caramel with the added hazelnut praline crunch in there is going to be the perfect symphony
14:09to secure me this one.
14:14I add my cream mixture to the caramel, and I notice it's a little bit scorched on the bottom.
14:19It's going to be more bitter.
14:21That's for sure.
14:22What happened?
14:23I kind of burned the cream for my soft caramel.
14:27That's not good.
14:30I think I scalded the cream for my caramel.
14:33I don't have time to restart, so I have to use it.
14:40All right, my caramel is fully emulsified.
14:46All right, I need to cool this really quick.
14:48They came out good.
14:49I tasted it. It tastes delicious.
14:51My caramel smells and tastes great, so I'm going to rock with it.
14:55Oshuary cakes for all the bones.
14:57All right, so I'm going to go ahead and start building my cake.
15:03There, we're doing our salted blonde chocolate ganache, our apple pie filling.
15:09I just had the realization that I am in the finale, and little Kyle would be ecstatic to see this
15:15happening.
15:16Three hours down, only two hours remaining.
15:21If I win or when I win, I will take my family on vacation.
15:25This whole journey has been about my family, and they've been my rock, and I want to go strong with
15:30them some.
15:31I'm doing different shades of grays with a little black to get a marble texture, because I'm going to do
15:37like a stone-like cake.
15:39It's going to be so gorgeous, visually. I wish you could see what's going on in my head right now.
15:43Next, I am building my cake with arches that I create for each family member with modeling chocolate, and I
15:53start putting them on the cake.
15:55Oh, my goodness.
15:56And then I start decorating with skulls and bones, also me piping skull heads around the cake.
16:03Okay.
16:05There we go.
16:07So much faster than rolling it up.
16:09I'm decorating my cake with fondant instead of buttercream because I would like to have that smooth sort of finish
16:14that you can get from fondant,
16:15as well as saving my time with having to carve into this cake and decorate the different layers.
16:21This is creating the sort of grooves where I'll be carving out.
16:24It's just sort of showing me where to take my knife, and then I'll be carving out a little indent
16:28in each of these columns.
16:31My biggest concern with making this cake is probably just the carving of these niches that I'm doing out of
16:37the top layer.
16:38So I'm going to start carving out these columns that the goblets will be sitting in.
16:42The goblets will be representing my cup getting fuller as I get older.
16:47When you carve into a cake, if it doesn't have the proper structure, if it doesn't, you know, hold right,
16:51then you're running the risk of it falling in on itself and sort of just becoming decrepit in reality,
16:58which is something that I'm trying to avoid.
16:59And let's get this guy polished up, looking a little bit cleaner so I don't look like a slob.
17:05So I use white fondant in the niches to add a level of contrast to the goblets that will be
17:10in the front of them
17:11and the cherry jam that will be spilling out of them.
17:14Sad.
17:15Lots of bones.
17:16Next, I start making little bones out of fondant to go around the outsides of the niches.
17:21The goblets are also made out of the bones, and I'm sort of holding them into place with toothpicks,
17:25and I made four of those and I placed them into the niches.
17:27Looks like an ossuary.
17:30Now, more bones.
17:32All right, so now I'm just going to go around.
17:34I'm going to add, like, my textured siding.
17:37I think my biggest concern with this cake is just making sure that I have enough time to stack it,
17:45chill it, and decorate it properly.
17:47I'm not as worried about icing the outside perfectly because ossuaries themselves, it kind of seems like a lot of
17:54them are, like, plastered almost haphazardly.
17:56Like, it's not meant to be perfect.
17:59I want to spend less time focusing on getting, like, my buttercream tears smoothed and spending more time on making,
18:06like, all the bones, all the gore.
18:09All right, good.
18:10So that'll be kind of my guideline.
18:13And then I'm going to use some modeling chocolate to sculpt every one of my family members in skull form.
18:1890 minutes, bakers.
18:21Coop?
18:22One of you is this close to winning 25K.
18:27No pressure, right?
18:28$25,000 would be a great chunk to put towards the wedding.
18:31Just sort of preparing for our future and just giving us a little nice extra cash that we weren't expecting
18:36to have.
18:36Who will become Halloween baking champion?
18:40It's going to be me.
18:41How you doing, CR? You doing all right?
18:43I set a timer for myself so I know exactly how long it's going to take me.
18:47How are you?
18:47I'm feeling okay.
18:49You know, you never really know until it's over.
18:51I own the prize.
18:52It's the step, not the staircase, my friend.
18:54There's actually a lot more on the line than just $25,000 for this competition.
18:57This is, for me, my sense of pride in myself.
19:01I've grown so much in this competition and I'm so proud of myself and I have so much more confidence.
19:06Let's see if this will work.
19:09I'm saying a lot of Hail Marys right now.
19:11I'm actually choosing to decorate my key with fondant.
19:14I don't want to brush it on because then that's extra liquid.
19:16What do we have next?
19:20So this will evaporate the liquid that I added to my gold.
19:23Set this way, when I roll it out, the color doesn't smear.
19:27It actually crackles.
19:29This, I'm going to let it set.
19:32I have to see Sierra get out.
19:33Just give her some fondant and a blowtorch, apparently.
19:39Oh, my God, it's cool as hell.
19:41I want to do this technique with my fondant because I really like the texture of it.
19:44It also makes it look kind of like a classy, elegant ossuary to kind of give grace to the dead
19:50and kind of celebrate them in a really ornate way.
19:52This is the only part I'm really nervous about for today.
19:55Here we go.
19:58The risk here is that I'm going to cut out part of my cake as I'm building it.
20:03So it's going to look like it's missing a slice in each tier.
20:06If I cut too much and I don't support my cake, it could like spill its guts in a way.
20:14Like the bones could just fall out and my cake could literally fall apart on me.
20:19Oh, this is like a big part of my design.
20:21So if I mess this up, I'm just cutting away cake at this point.
20:24One hour left in this bake.
20:28When I stack it, it needs to be stable.
20:30So I need to make sure I'm not cutting off more than I need.
20:43Just a kiss.
20:47Oh, my God.
20:5245 minutes.
20:55Gorgeous.
20:56Lo and behold, they cut beautifully and the filling does not leak out.
21:01So, because I want to get that effect of the whole cake having one catacomb,
21:06I need to make sure I cut the same part that I cut out into the cake board.
21:10So this way I can still support it and stack it and it doesn't give away to the structure.
21:14If I can pull this off, this is gonna look...
21:16When I pull this off, this is gonna look awesome.
21:18After my fondant is sheeted, I start layering it right on top, draping it beautifully, and she is gorgeous.
21:23Cut the excess off, clean that up in a second.
21:28I didn't come here for nothing.
21:31Okay, so now that my fondant is on this guy, I can stack it.
21:40We shall make catacombs.
21:4230 minutes.
21:43I airbrushed the entire cake by adding layers of brown, yellow, and orange to give it that kind of, like,
21:51terracotta stone-like effect.
21:54And then I'll go over that and pipe on my bones to make sure they stand out.
21:58Now I'm just gonna cover this as a gallbladder.
22:00I'm adding a liver and a gallbladder to the top of my cake because when my mom was going through
22:05treatment for her cancer,
22:07she ended up having her gallbladder removed and then liver transplant.
22:11So I'm doing the liver and the gallbladder on top of my cake like they've been pulled from my mom.
22:17Gallbladder.
22:17Done.
22:19Now it's just the liver.
22:20This cake is definitely for my mom today, you know?
22:25Oh, God.
22:27She's just been through so much and I wouldn't be baking without her.
22:35I'm imagining her in my head just cheering me on throughout, um, making this whole cake.
22:41I just...
22:43I'm sorry.
22:44She means so much to me and my whole family has just fought so hard and been through so much.
22:51I want to put everything into this cake for them today.
22:54Good.
23:00I'll make it work.
23:01I can finally get started on the biggest part of this whole cake design, which is the backbone and skull
23:06that's going to be wrapped around this entire cake.
23:09Okay, let's get this vertebrae going.
23:12So this is going to be for the back of my cake.
23:14The whole thing is a grand design.
23:16Beautiful.
23:17Look at that.
23:18She made a spine.
23:20Watch out, world.
23:20So, wow, the front is the catacomb and there's blood coming out of what's going to be a skull.
23:25This is actually the spine and the pelvis bone.
23:27The entire skeleton is coming up around the cake.
23:30Someone who's an anatomy teacher is going to come at me for this.
23:33That's not right.
23:34It's so funny to see a skeleton your whole life and then just the one time you have to make
23:39it.
23:39You just can't figure out how to make a skeleton.
23:41It's okay.
23:41Let me live my best life over here.
23:44What do human teeth look like?
23:45Because apparently I can't figure that out.
23:49So I figured it's a lot easier to make bigger bones than it is to make 17 million smaller bones.
23:55So trying to use my time wisely today.
23:58God, I'm nervous.
24:00It's kind of like the rib cage.
24:05Skeleton head bleeding into the catacombs with bones and then ribs going right around it.
24:10Nine minutes.
24:12Bone up on your decorating.
24:13These are traditional Korean outfits.
24:16That my grandparents wear.
24:20Showing my culture.
24:21That's what I'm doing.
24:22I'm representing being Korean.
24:25Each arch represents a family member.
24:28And I decorate each arch with some chocolate bones.
24:33Then I decorate the inside of the skulls with Korean traditional outfits.
24:39Crossing fingers.
24:41I am making a heart shape out of gun paste.
24:45To represent my heart that's still beating.
24:49And I have my family's skull and bones around me.
24:53They're still with me.
24:54No matter what.
24:55Next, I am writing the word family in Korean.
24:59Which is called .
25:00I wanted the vocal point to show that it's family.
25:07And I wrote the letters in Korean.
25:09I am making sure your eye goes directly to it and then it spreads out with the skull's heads.
25:15All right, let's pray.
25:16Just adding some last little details to sort of conjoin all of the lambeth bones themselves.
25:21Next, I move down to the bottom tier and I create the lambeth border out of the bones that I've
25:26sculpted out of fondant.
25:27Ensuring that they all look uniform.
25:29They all look, you know, around the same size.
25:32All the way around the cake.
25:34Okay.
25:35It sets.
25:36It can't go anywhere else.
25:38Okay.
25:40That's a hand.
25:41And then I add into the goblets the cherry jam to sort of visualize the sort of filling or the
25:47pouring out of the fullness of these goblets.
25:50It's looking really good.
25:51I think that it looks a little chunky.
25:52Looks a little, you know, gruesome.
25:53Looks a little red.
25:54I can't do it all.
25:55I'm not gonna do it at all.
25:56This is your chance.
25:58One of you will become Halloween baking champion.
26:02Other three, part of the ossuary.
26:05I don't make the rules, guys.
26:07I just decorate with your bones.
26:12Time's almost up and I go ahead and I add the initials of all my family members on top of
26:18each skull.
26:18And a C for my last name, which is Calkins.
26:23I'm thinking I'm gonna add a few more bones and then I'm actually gonna make red roses around the head.
26:28So it's kind of like an altar.
26:29Mmm, good.
26:31Yeah, I have shaky hands.
26:33Everything is down to this.
26:36All right, let's add some more gold.
26:41Sorry, I'm like going around and around.
26:43This is not the time to be a bonehead.
26:48Time's up.
26:51Everything rides on this cake.
26:53Oh, boy.
26:53Lisa, come here.
26:55Good job.
26:56Good job to you two.
26:57Good job.
26:57That looks sick.
26:58Good God.
26:59Holy cow.
27:00Nicely done.
27:01Thank you.
27:01I was like all over the place.
27:05I'm shaking right now.
27:07I'm not gonna lie.
27:09Young Kyle.
27:11This is it.
27:12Are you excited for the final taste?
27:14I'm so pumped.
27:15I cannot wait to see these judges, to have them hear what you guys have to say about my cake.
27:20So.
27:21Well.
27:21Here to get under your skin are the judges.
27:24Her Majesty of Mero, the Empress of Bones, Artie Sequeira.
27:30Well.
27:31Hello, John.
27:33Okay, Artie.
27:35Bonsoir.
27:37Bonsoir.
27:37He's an evil orthopedist.
27:40McScreamy himself.
27:42Zach Young.
27:43Okay, guys.
27:44There is an ambulance in my parking spot.
27:47Can we do something about that?
27:49There's no polite way to say this.
27:52She's just a bonehead.
27:54Stephanie Boswell.
27:56Huh?
28:00What is that?
28:02What isn't it, Kyle?
28:05I thought you were the only one in the self-improvement.
28:07Let me show you some new poses I'm working on.
28:09Yeah, show me.
28:12Oh, gosh.
28:13I don't think this is safe for TV.
28:16This could be you.
28:18Will be me.
28:19Will be me.
28:21Judges, multi-tiered cakes inspired by our ossuary exhibit.
28:25Young Kyle, tell us about your ossuary cake.
28:28I really wanted to pay tribute to my whole family.
28:30So I went ahead and I did a skull for each one of my family members.
28:34You know, my mom was the one who really got me into baking in the first place.
28:38And I wouldn't be here without her.
28:40You might be wondering what the big things on the top of the cake are.
28:44I don't think I've shared this yet.
28:47But when I was in high school, my mom was diagnosed with late stage bile duct cancer.
28:53She had to have her entire liver removed and replaced in a transplant.
28:58And she had to have her gallbladder removed.
29:01So I wanted to put them on the top of my cake.
29:04Thank God now my mom has been 100% cancer free for almost over two years now.
29:11Thank you for sharing that.
29:12And I think I speak for all of us when I say we are so happy to hear that your
29:16mom's been cancer free for a couple of years.
29:18Thank you.
29:20It's also a first seeing a gallbladder on a cake.
29:23So we appreciate the explanation.
29:25Of course.
29:26I adore this. Like the design of this is truly you.
29:29And it's cartoonish and kind of cheeky.
29:31But at the same time you give us the gore on top.
29:34I love the way that you laid the bones.
29:36It almost looks like garlands of flowers.
29:38Well, let's try it.
29:40Let's do it.
29:41So the cake is actually inspired by my mom's favorite cake, which is red velvet.
29:47I kind of wanted to level it up a little bit.
29:50So it's a red velvet cake filled with soft caramel and orange cream cheese frosting.
29:56And there's a hazelnut fuitine milk chocolate crunch sprinkled throughout as well.
30:01Oh.
30:04Well, I'm trying to find a bone to pick.
30:08And having a hard time.
30:09Oh my gosh.
30:11The texture of that caramel is incredible.
30:14The red velvet cake is like just perfectly moist.
30:18The way that the caramel and the fuitine are just so beautifully textured in there and that gives that little
30:23surprise.
30:24Honestly, maybe a little bit more fuitine just because it was so delicious.
30:28I think it needs some salt.
30:29But apart from that, this is finale worthy. Well done.
30:32Thank you so much.
30:34All right. Thank you, Kyle.
30:35Thank you guys so much for everything.
30:37Thank you, Kyle.
30:38It's been more salt.
30:40Yeah.
30:40And it would have been 100%.
30:45Ciara.
30:47You're an inspiration to me, Ciara.
30:49And I decided I really needed to work on my bench game.
30:53What?
30:54Not so much on my legs. I didn't do any legs.
30:58No guys do. No guys take care of legs.
31:00Ciara, we asked you to make an ossuary cake. What have you made?
31:04So the inside of the cake is kind of more like the catacomb part of an ossuary where they're kind
31:09of just like stacked and in there all together.
31:11But I kind of wanted to make it a little bit more opulent, a little bit more macabre.
31:15Ciara, I think this is genius.
31:18You really thought every angle of this and it shows everything I think is so bold and cool.
31:25Thank you.
31:26This is cool.
31:27Let's cut it up.
31:30Ooh.
31:32Oh, she clean.
31:33Here we go.
31:37So I wanted to go all in on fall. So it's essentially going to be like an apple pie. So
31:42it is going to be a spice molasses cake with a salted blonde dulci ganache inside with an apple pie
31:49filling and then a cinnamon spice buttercream.
31:51The apple pie filling? Shut up with that. It is so good. It is so flipping good. I want to
31:58eat it forever.
32:00Can you just like spoon out more of the apple pie filling and put it in my face?
32:05I really will.
32:06Cut it in case you want to just scrape it on.
32:10That's a giant.
32:12None for you.
32:14The fact that your buttercream is so salty and it needed it because it just offsets the sweetness of the
32:22apple and that little bit of tang from the brandy in such a wonderful way.
32:27The cake could have been baked less.
32:30Good job, Ciara.
32:32Thank you.
32:32Thank you.
32:33Thank you.
32:35Yeah, it was a little dry.
32:38That apple pie filling.
32:40I mean, it's flipping good.
32:48Goodness.
32:49Kyle.
32:50That's a big smile, Kyle.
32:52You guys look amazing.
32:53What can I say?
32:54Thanks, bro.
32:55Stephanie, I'm most impressed by your physique so far.
32:59All natural.
33:00Big shift, yeah.
33:02Is it making you feel some things you don't understand?
33:04Oh, a little bit.
33:05Yeah.
33:06Let's talk about what you've made.
33:08So I have made for you guys a black sesame cake with a cherry coconut jam and an orange buttercream.
33:15And I sort of refer back to the Lambeth style decorating to sort of bring that simplicity but using it
33:21in different ways.
33:22Oh, and if you didn't see the ring on the finger.
33:25Let's talk about that.
33:27The top of it is a dedication to my girlfriend who will be hopefully spending the rest of our lives
33:32together.
33:33I have the ring.
33:35It's bought.
33:35It's all good to go.
33:37So I just have to pop the question, so.
33:39So is that going to be...
33:39Is that happening now?
33:40Is that happening now?
33:41Did she fly out here?
33:42Are you guys pulling a prank on me?
33:44Say yes, girl.
33:46I would probably die.
33:49I think this is such a touching cake.
33:51I love the symbolism of it.
33:53The bone hand floating on top of the ring is gorgeous.
33:57But I think I want to see more bones.
34:00All right, let's taste it.
34:02Oh, look at the color of that.
34:04Ooh.
34:06Oh, beautiful.
34:07She pretty.
34:12I love the fact that this cake is almost more beautiful when you cut into it.
34:16Just seeing the cross section of it with the two-tone of the sesame cake and that sort of jewel
34:21tone of the cherry compote.
34:22The cherry cocoa nib jam.
34:25Whoa.
34:26That is excellent.
34:29I want more of it.
34:30The cake itself, because of that black sesame,
34:32is ever so slightly dry and I just need more moisture.
34:36Okay.
34:36But the flavors in here are great.
34:39All right. Thank you, Kyle.
34:40Thank you guys very, very much.
34:42Thank you.
34:43Absolutely loved it.
34:45All the flavors were in there.
34:48Mm-hmm.
34:48We just needed some more of some things and less of others.
34:53Lisa.
34:54Hello, judges and John.
34:57Thank you, Lisa.
34:58Hello, Lisa.
34:58So I created my family Oshari tree, I guess you want to call it.
35:04From the beginning, I've been representing my family and they are my rock.
35:08And they're always here with me.
35:10Even if they're not here with me, they're in my heart.
35:13Wow.
35:13And I wanted to represent it.
35:14My one last bake.
35:16It's stunning.
35:17The tributes to your family, I think, are just spectacular.
35:22The way you arched the bones to kind of give them their own little enclave.
35:28You have such an artistry when it comes to refined details,
35:32which is what makes all of your cakes so fun to look at.
35:35Let's taste it.
35:36Okay.
35:38Okay.
35:40Ooh.
35:43That's a fun color.
35:44Wow.
35:46Thank you.
35:47I made a pistachio sponge cake with a raspberry rose Swiss meringue buttercream,
35:53the raspberry jam, and toasted pistachios.
35:55The pistachio sponge is perfect.
35:59I will say the raspberry jam is kind of blasting out the other flavors.
36:03I love the idea of raspberry rose with pistachio.
36:06It has this sort of Persian vibe that I'm completely into.
36:10I just wish that I could taste it.
36:12I have to say, I actually love what you did with the raspberry and rose.
36:17Like, I can actually really taste that rose, not in an overpowering way.
36:22I think you could have used a little bit more salt in the pistachio cake itself.
36:27Would have brought everything up to the level of that raspberry jam.
36:30Because it is so good.
36:33Thank you, Lisa.
36:34Thank you.
36:34It's been a pleasure.
36:35Thank you.
36:36Oh, good job, Lisa.
36:38Rose water is really tough.
36:42All right, judges, lot on the line here.
36:45$25,000, the title of Halloween Baking Champion.
36:50How are you feeling?
36:51Torn.
36:53Confused.
36:54I mean, these are the best cakes we've ever seen on Halloween Baking Championship.
36:58This is an impossible decision right now.
37:02Everyone did so well.
37:04It's going to really just come down to tiny little microscopic granules of difference.
37:10All right, let's go through them one by one.
37:13Let's start with young Kyle.
37:15I think young Kyle really gave us the ossuary on the sides of his cake.
37:21I mean, those sort of dizzying lines of bones just made things that we associate with death look beautiful.
37:28I think he kind of missed the point of an ossuary.
37:31Oh.
37:31In that he was doing it to pay homage to people that are still alive.
37:37And the whole point is to pay homage to people who have passed on.
37:41Let's talk about Lisa.
37:42Lisa really understood the purpose of an ossuary.
37:46The fact that she had her ancestors on there that she carried with her.
37:50And that raspberry jam that I felt was really accentuated by the rose.
37:57I know that my roses here were searching for rose, but I got it.
38:02I love the fact that her cake immediately was so emotional.
38:06And it really could pull out feeling and connection.
38:10It was truly a piece of art.
38:12Yeah.
38:13Let's talk about Ciara's cake.
38:14To come up with this cake that was structurally so inventive, so creative, so effective.
38:19And that was just as eye-catching from the front as it was from the back.
38:23And the apple pie filling.
38:24Can we talk about this?
38:25Oh my gosh.
38:26Can we not talk about this?
38:27I don't even know how to stop talking about it.
38:29Yeah.
38:29It was incredible.
38:30My question is, does that stellar apple pie filling make up for her cake being a little dry?
38:37Last but not least, Kyle O.
38:39I adored Kyle O's bone grotto with the carved out little insets.
38:46Really, really excellent.
38:48As the Empress of Bones here, I did want more ossuary on that cake.
38:53I loved that cherry jam.
38:55I wanted so much more of it because I did find the cake to be chalky.
39:01Sounds like every single baker had something memorable in their cake.
39:06A hundred percent.
39:07Absolutely.
39:07So, who stands above the rest?
39:10That's really difficult.
39:12For me, it's going to come down to a combination between the bite and the look.
39:18I can pick and pick and pick, but I know where I'm headed.
39:25You got Zach looking amazing right there.
39:27You guys.
39:28You guys did great.
39:30You had a scepter this whole time?
39:32Bakers, it's been a tumultuous tour, hasn't it?
39:35Very much so, yeah.
39:36To save a week.
39:37Yeah.
39:38Short.
39:39But now it's time to get deadly serious.
39:42Mm-hmm.
39:43Judges, please sum up your thoughts about the final four desserts.
39:46Young Kyle, we really enjoyed your cartoony and cheeky bones.
39:52Thank you.
39:53Lisa, your cake had stunning details and an emotional punch.
39:59Ciara, the backbone idea on your cake was so inventive.
40:04Thank you.
40:05Kyle O, we loved your bone grotto.
40:09Thank you very much.
40:10Bakers, you worked your fingers to the bone every time you stepped into this kitchen.
40:16Seven weeks straight.
40:17They're nubs now.
40:19And you consistently turned out desserts that took our breath away.
40:22Nice job.
40:24Nice job.
40:24Yeah.
40:25I really want to win this more than anything at this point.
40:28And anything less is an empty pocket to me.
40:31I did an amazing job for five hours and I represented myself and my family and my culture to the
40:39whole world.
40:39I'm proud of me.
40:42I really feel like I have come so far in this competition.
40:47I'm hungry for the win.
40:48So I'm really hoping that this final judging goes my way.
40:52I am so incredibly proud of myself.
40:56It is just everything I would have hoped that I would have felt like at this point in the competition.
41:01I'm like this close to 100% saying that I think I made a $25,000 cake.
41:06The winner of $25,000 and the title of Halloween Baking Champion is...
41:14"... выиграли Seked Первый Several Детров하지 più Tensionino,
41:27Lahide ese филği Мofconnell!
41:30... Sierra!
41:31After..v
41:31essa eles aos push migram часов. Woo
41:32-hoo! Woo
41:34-hoo! Woo
41:34-hoo-hoo-hoo-hoo-hoo! rendre素顔
41:40result! Sierra! Yeah!
41:42Good job
41:43Good job!
41:44Beni izlediğiniz için teşekkür ederim.