Nailed It! Holiday! (2018–2019): Season 1, Episode 4 - It's a Family A-fail - full transcript
After a sticky round of Rice Krispies treats and cocoa, the lucky bakers' loved ones get to help them make a turkey cake with all the trimmings.
Hey there, TV family.
It’s me, your Aunt Nicole Byer,
back in your living room
with another episode of Nailed It!
The show that just wants to be
a bright, shiny star,
but ends up being
the black sheep of the family.
On today’s show, we’re gonna celebrate
holiday family time.
Three amateur bakers will attempt
to re-create some gorgeous confections
and compete for a chance to win $10,000!
Ooh, ooh! Let’s meet today’s bakers!
My name’s Elleni Skarpos.
I’m from Somerset, Massachusetts,
and I manage my parents’ pizza restaurant.
My brother and I do the day-to-day,
and our parents check in and kind of help
and kind of get in our way.
I think my mom might be
the harshest critic of my baking,
but also the one
that makes me bake the most. Hmm.
My name is Matthew Medeiros.
I’m from Dartmouth, Massachusetts,
and I love to bake.
People in Massachusetts are probably
a little more outspoken.
That’s why they’re called "Massholes."
In my family, there isn’t much
of a filter between anyone,
but, you know, my mom is supportive
in my life with everything.
You know, I’ll call her and ask her
why my pot’s overflowing,
because I did something wrong.
And she’ll help me.
[laughs] It's frozen!
My name is Angie Williams.
I live in Richmond, Virginia.
I am a mother of three,
a grandmother of six,
a great-grandmother of one.
The family feels
like I’m heavy with the sugar,
and they also know sometimes
I leave out ingredients.
So most of the time, they’re like,
“Oh, my God. Who made this?”
But I love baking!
[Nicole] Hello!
Are you guys ready
to do some holiday baking?
[all] Yes!
-[Nicole] Matthew.
-Hello. What's in your hand?
[Nicole and Jacques laugh]
-Keep my cakes cool.
-[Nicole] I like it.
Well, bakers, today we have
two special challenges that remind us
of what’s really important
during the holidays.
Say hello to your favorite Frenchman
and father of chocolate treats,
Jacques Torres.
Welcome to our home.
And throw a warm hug over to our girl,
Gemma Stafford!
She’s a professional chef and host
of Gemma’s Bigger, Bolder Baking.
I’m really excited to be here.
I can’t wait to see
what you come up with.
[Nicole] Let’s start a new family holiday
tradition with this Baker’s Choice.
This challenge uses
a family favorite recipe
that’s been handed down
from generation to generation.
You’ll get that warm, fuzzy feeling
right inside your heart
when you lay your eyes on these!
[Elleni] Oh, God!
-[Nicole] Rice Krispies sculptures!
-Oh, my God!
[Nicole] We have a cozy gingerbread house,
a fireplace draped with garland
and topped off with candles,
and finally an old-school TV
playing that big old game.
Not only that,
but each Rice Krispies sculpture
is accompanied by a steaming cup
of homemade hot chocolate.
[Jacques] Each of those delicious cups
have a fluffy, decorative marshmallow
on top.
When I say go, you’re gonna run up
and carefully
pick up your Rice Krispies treats to make.
Are you ready?
-Yes.
-Cool. Go! [Nicole] Careful!
Hot chocolate. I'll let you pick it up.
-Thank you.
-Merci.
You get 30 minutes,
so you better get to it!
-Go!
-[Elleni] I don't wanna spill it.
Faster!
Challenge. Rice Krispies treats.
-Oh, they're running.
-[Matthew] Watch it!
Jacques, how would you go about
making these Rice Krispies creations?
Making Rice Krispies treats
is very simple.
First, they need to melt
their marshmallows.
Next, add food coloring and cereal.
Once the mixture is the proper
consistency, it’s time to sculpt.
They have to make sure to press firmly
and keep the form nice and compact.
When they are done with that,
of course they’ll have to do all of the decorations
on their completed treats.
To make this simple hot chocolate recipe,
all they need to do is heat the milk
and then gently whisk in sugar,
cocoa, and a pinch of salt.
Top it with a marshmallow
that they have decorated with fondant,
royal icing, and sprinkle. Voilà!
The first hurdle is
the Rice Krispies treat,
and then you have a whole other level
of fine detail work with the fondant.
-Right.
-It seems like it's not easy.
Got my marshmallows.
Great. Okay. That's a marshmallow.
Okay. I’m a Nailed It! superfan
and a huge competitor.
That’s looking perfect, actually.
So I am just gonna try my hardest
to really go for it.
I need more cereal.
That might have been too much.
I'm trying to do this!
I'm panicking!
One, two, buckle my shoe.
I've never had to bake something
on a deadline.
It usually takes me a really long time,
and... I take a break halfway through.
Okay. But there’s 30 minutes on the clock,
so this will be interesting.
"Melt the marshmallows. Mix the cereal."
Okay.
I’m gonna melt this down.
Got it. I’m melting down the marshmallows.
I’m really frazzled in the kitchen,
especially during holidays
when I have family coming,
and I’m trying to prove
that I really can cook.
Hold up.
This stuff is not melting fast enough.
So, with that being said, guess what.
I’ve only got 30 minutes.
Oh, no.
Angie is using
room-temperature marshmallow.
I don’t know anything
about baking or cooking,
but I know that you have to melt
the marshmallow to make it stick.
I'm trying.
Oh, it’s smoking. If only I had a fan.
I'm screwed.
Oh, yeah.
God, this is awful.
Oh, no, what is he doing?
This is working out great.
Um, I have these gloves.
[chuckles]
Matthew, why do you like small bowls?
-Size does matter, Matthew.
-What?
My best friend Jacques over there
taught me a trick.
[Jacques] All she has to do is put
a little bit of cooking spray on her hand
and nothing will stick to them.
I didn’t know you could spray your hands.
You can spray cooking spray
anywhere you want.
[Nicole gasps] Jacques!
[Elleni] That's supposed to help.
Okay.
We got something going on now.
That’s gonna be able to stand too.
Perfect!
Hold up.
How many layers is that? Two, four, six.
Angie, how are you doing?
I think I’m doing pretty good.
I'm gonna paint this thing.
-All right.
-Boy, I tell you, this proves...
Oh, my God.
Why is it green?
I thought she was making a house.
[Jacques] This is why they should add
the color when they melt the marshmallows.
It will look more even and consistent.
My painting skills are good.
[coughs] Don’t huff that, kids.
It’s not good for you.
I'm going to make a square out of this.
Ten minutes, guys. Ten!
[Matthew] Oh.
Um...
When I go in the pantry,
everything just molds together.
I didn’t really pay attention to anything.
Just chilling.
Hmm.
Matthew, what are you doing in there?
I think Matthew's drinking vodka
in the pantry. [laughs]
This has gone off the rails,
and this is simple?
Imagine the next one.
Five minutes left.
Oh, watch out, y’all. I’m coming through.
Watch out!
-Get out the way.
-She scares me.
Gotta decorate. I gotta decorate.
Is there a Rice Krispies house
in the pantry she could use?
I think that’s what she needs.
So, I've never used fondant before.
I’m a little freaked out by it.
I’m gonna use this as a... football.
I don’t have a wreath to use.
[Jacques]
Her house is going to be something.
-[Gemma] Something, yes, but not a house.
-No.
Three minutes left, guys. Three.
[Matthew]
This is the best day of my life.
All right.
So, I gotta get my hot chocolate going.
Elleni’s doing good over there.
I’m gonna heat that milk first.
Yeah, I think she’s the only one
who’s gonna make something.
"Pinch of salt." No.
"A tablespoon of cocoa powder." Okay.
Um.
-[Nicole] Matthew?
-What was it?
I feel like you’re just sauntering around.
You have no oomph.
I don't know how to make
any of these things.
But the recipe is right there.
They're not very detailed.
Ninety seconds, guys.
[Angie] I know how to make chocolate.
That's easy.
[Nicole]
Did she just pour cold milk into that cup?
Angie, what is happening?
I’m getting ready to hook you up.
Want to put some sugar in here.
Oh, my God. Look how much sugar
she put there.
This is unacceptable.
As I look at the cup of hot chocolate,
I’m wondering, why is it not dissolving?
That's why I don't have a husband.
Oh, oh, oh!
Oh, I lost my freaking ball.
[giggles]
Five, four, three, two, one. You're done!
Nailed it!
-Not yet.
-Almost nailed it.
Angie, you are up first.
This is what you were trying to make.
Let's see what you did.
[Angie] Nailed it!
Oh-ho-ho-ho!
I nailed it!
[Jacques] You forget the house!
[laughter]
It's a condo.
What treats do you make your grandkids?
These are quintessential treats.
I never in my life
made Rice Krispies treats.
I... It... Ki...
To me, it looks like...
a bush.
-A bush?
-[Gemma] I definitely think...
you used your creative license here.
You had the right idea,
and your heart was in the right place.
Um, that place just wasn’t a house.
I really thought I was nailing it.
I’m freaked.
[Gemma]
What's on top of your marshmallow?
[Angie] That’s what you called...
"my heart was melting."
And I put it on top of my marshmallow.
That was my design.
But when you taste it, you’ll say,
“Oh, she nailed it.”
Let's do it.
Okay.
[Nicole] Ooh-hoo!
-This thing is alive.
-[Gemma laughs]
[Nicole] Oh, my God!
-[Jacques] Nicole, I love your style.
-[laughter]
There’s marshmallow...
There’s Rice Krispies in marshmallow.
Now, that’s the origination of it. Look.
-Okay.
-Nailed it.
Okay.
-Did you taste the sugar?
-[Nicole grunting]
Can you taste the sugar?
[Angie] You taste the sugar?
Oh, my God, the sugar!
I don’t know how it’s going to top
the Rice Krispies treat.
[Gemma] That is better
than the Rice Krispies treat.
[Jacques] I think the best part
is the hot chocolate.
Did you heat your hot chocolate?
Cold chocolate milk settles better
on your stomachs.
-What?
-[Gemma laughs]
Cold chocolate was...
It was, for me... See you later.
Bye. Thank you!
Okay, Matthew.
[enunciating] It is your turn.
This is what you were trying to make.
Let's see what you did!
[Matthew] Nailed it!
Oh, boy. I love it.
I love his little people.
-Ha-ha!
-[Jacques] I love the antenna.
I will say that the TV stand has...
has... has seen better days.
-Definitely a piece of art.
-Hmm-hmm.
-It's called innovation.
-You know what?
That is innovation.
The legs are gone.
I get the shape of it,
and I get what’s going on.
I’m excited to try the hot chocolate.
That is not the worst Rice Krispies treat
I ever had.
Oh. Thank you.
It’s warm.
[Jacques]
Let's start with the hot chocolate.
You don’t have enough cocoa in there.
The marshmallow, you put not enough rice,
or at least in what I taste.
But I love marshmallow,
so to me, you know, I win here.
I agree with Jacques.
You could've doubled down on chocolate.
I'm with everybody else.
I love chocolate,
but I knew it was hot chocolate.
-You know?
-[Matthew] Yeah.
And I knew that was a Rice Krispies treat
once it was in my mouth.
And I think the artistry...
was a beautiful interpretation.
-You know what, Matthew? Thank you!
-Thank you!
-[Nicole] Goodbye.
-[Jacques] Thank you.
Elleni. This is what you were
trying to make.
Now let’s see what you did!
[Elleni] Nailed it!
[Nicole] That's a fireplace.
The rug! [laughs]
[Elleni] That's for the dog.
-Oh, okay.
-[Elleni] Small for the dog.
I do love that she used chocolates in it,
you know, to make the stone
around the fireplace.
[Gemma] It's fantastic.
All the little tiny detail.
The candles are lighting.
-You absolutely nailed it.
-Thank you.
[Gemma] Your hot chocolate looks good.
There is a design on the top.
So I'm excited to try it.
-Yeah.
-[Nicole] Let's do it.
-Let's try it.
-Come bite it.
Don't be so gentle,
you got to get in there.
The Rice Krispie treats...
It's a little bit heavy on Rice Krispies.
Your Rice Krispies, for me,
did not have enough marshmallow.
It made me kind of sad.
Definitely there could be
a few more marshmallows in there.
But you melted it all together,
which, we saw previously,
was harder than expected.
-But, um, it tastes good, it looks great.
-Thank you.
Your hot chocolate could have
a little bit more chocolate in it.
I wanted more chocolate!
It’s hot chocolate,
not hot something else.
All right, bakers,
let’s step on down this way.
What a nice walk we took.
Jacques, will you please do the honors?
Of course. The winner is...
Elleni!
[cheering]
You definitely won, because...
-[Jacques] Congratulations!
-Thank you!
Gemma, tell her what she’s won.
Well, you are going to be the envy
of all your friends
because you have won a stand mixer.
-Awesome. Thank you.
-[Jacques] Blue.
Yes! And we can’t forget
the golden baker’s cap.
Oh, I love it.
Thank you.
Here you go!
Thank you.
[Nicole] You're going to look beautiful
and dazzling.
Oh!
-[Nicole] Congratulations!
-Good job, everyone.
Let's move to door number two.
When we think
of a big family holiday dinner,
we all imagine a big,
beautiful first course
followed by a tasty little dessert.
But here at Nailed It!, we say,
“Why not have both at once?”
Well, you can now
when you make Baked Bird Cake!
Oh, my God!
[Nicole] Complete with cake stuffing,
sculpted fondant vegetables,
and cake-ball brussels sprouts!
Cake ball?
This cake look difficult,
but don’t panic.
If you do, just hit the panic button
at your station.
And one of us will assist you
for three minutes.
Also, bakers, normally we would give
one lucky contestant a helping hand button
but today, everyone gets a helping hand
because each of you gets one of your
own family members to assist you!
Let’s all act surprised like you had
no idea that this is happening!
Elleni, who did you bring? This is my beautiful mother, Terry.
Do you also work in this pizza restaurant?
That’s what they call it.
What is it, a front for something?
What is it?
Matthew, who’s this lovely lady?
This is my mom, Joanne.
-Where are you from?
-Dartmouth, Massachusetts.
-Where's that?
-Near Acushnet, Fairhaven, Boston.
Ah! I know Boston.
That's a place I know.
Angie, who is that?
Ah, this is my baby daughter, Antoinette.
-What’s your favorite thing to bake?
-Cornbread.
Do you do it from scratch?
I kind of like to do it from the box.
Okay.
Well, honestly, I don’t think any of these
people are gonna help you guys out.
You got 90 minutes on the clock.
Go! Go!
Go bake.
I’ll get the six inches,
you get the eight inches.
That’s a wild cake.
Jacques, how would you do that?
The first things that you have to do is
the pumpkin spice cake.
Flavor it with pumpkin
and your choice of spices.
Beat it together, then pour it into
the pan to bake it until golden-brown.
Next, I would work on my buttercream.
Then assemble the bird by stacking
and filling multiple layers
of cakes and carving it into a bird shape.
And then cover it with fondant.
Add detail by air-brushing
and then you can apply a little glaze
to make it actually shiny like that.
They will use cake to form cake balls
that transform into brussels sprouts
and cut more cake into cubes
to become stuffing.
And then they’ll sculpt fondant
and modeling chocolate to make
a variety of roasted vegetables
to complete this feat.
And voilà, it’s that easy!
-It’s that easy. Do you like turkey?
-Yes.
It’s too much work. Eat chicken.
It’s not big enough to feed your whole
family though, around the holidays.
Well...
I'm a single woman.
Let's get things.
Watch yourself, watch yourself.
[Matthew] What are we getting in here?
Pumpkin puree?
My mom is awesome.
And my mom is super-competitive.
[Terry] I like working with Elleni
because Elleni doesn’t really need
to be told what to do.
Not that she would listen anyway.
Jesus!
I think we're going to be able to
work together well in the kitchen.
I mean, we already do work together.
[Joanne] Oh, gosh.
Hey, Matthew and Joanne,
how's it going over there?
-Not good.
-Not good?
Be careful. Be careful.
Just make the damn cakes.
Our strategy is to wing it. That's just what I was gonna say.
Wing it.
One cup. That’s all you need.
-Put it all in there. I don’t know.
-No, it’s only one cup.
[Angie] Oh, God.
-What are you doing?
-I’m flouring up the pan.
Girl, come on. I know what I’m doing.
I’m gonna be the boss.
The boss, right here.
You handle the easy stuff.
I'll do the hard stuff. Ha!
I feel like my mom,
she knows how to guide me
in the right direction.
What’s the honey for?
-The mix.
-Why you putting honey in there?
I know where her weaknesses are
in the kitchen.
But I do believe that, you know,
as a team, I feel like we can nail it.
-Do you see that up there?
-No, but this is my touch.
You're just as bad as I am.
-You’re not putting the whole thing there.
-Yeah, number 13.
-I'm not seeing any cakes in ovens yet.
-Their cake is.
-Is it really?
-Oh, yes.
-[Joanne] How many minutes?
-I don't know. What does it say?
[Joanne] Until done.
[laughs]
Elleni and Terry seem to be
a very well-oiled machine.
Matthew and his mother...
What the hell is this?
Oh, a slightly less oiled machine.
Antoinette and Angie...
Ha-ha.
Oh, my God.
I already have butter in the oven again!
I don’t know if they’re gonna
make us a thing.
Gotta add some cream cheese to every cake.
You put our secret weapon in it.
There’s 75 minutes left!
-How much buttercream do we need anyway?
-We need some for the cake pops,
and we need some for
in between the cakes.
[Jacques] I can see from here that Elleni
and Terry don’t have enough buttercream,
and that’s going to be a problem.
[Elleni] It's all right.
Four cups powdered sugar, Matt.
Here goes nothing. Whoo!
[Jacques] Look at that table.
[Nicole] Your table is a little bit messy,
don’t you think?
-[Joanne] Yeah, we’re very messy.
-Ha-ha-ha.
[Jacques] When professionals work,
they never have clutter on the table.
Your table should have
plenty of clear space all the time.
-Really?
-Oh, yes.
[Matthew] Oh.
[laughs]
Oh! Can I use this button?
I need to use this button
to get this damn thing on.
I need help!
-Uh-oh.
-Panic button!
It's a panic!
-How can I help?
-How do I put this on here?
What is that?
It’s supposed to be frosting.
-Okay. It’s dirty. So clean that.
-Oh, okay.
Put it down. Okay, now unlock it.
That’s it.
So now start it on that side, slowly.
Okay.
You’re going to need to beat that
quite a bit because the butter is cold.
You should always use butter that is
at room temperature for buttercream.
-Yeah, add butter.
-You should take that out of the table.
Clean your table as much as you can.
Otherwise you won’t have space to work.
Jacques, you're done!
Oui, Nicole. Oui, Nicole.
Antoinette!
I melted the pan!
Oh, my God. I think they melt...
-...the measuring cup in a microwave.
-[Angie] Oh, my God!
Why did you have me melt butter?
-That's not easy to do.
-[Nicole and Jacques laugh]
Thirty minutes left, guys. Thirty!
[Joanne] They look good enough.
-On it!
-[Antoinette] This is terrible.
-[Angie] Oh, my God.
Ugh, I might fail.
[Joanne] I don't think you got
enough frosting here.
[Elleni] Oh, God.
Do you have more buttercream?
We need more buttercream in there.
Oh, my God. She forget to layer
the buttercream inside the cake.
She’s putting the buttercream
on the side now.
[Nicole] That was gonna be the cake
that I wanted to eat.
[Elleni] We’re gonna only put buttercream
here. This’ll be the perfect slice.
You cannot even spread it on the cake.
[Angie] Hold up.
Take me some cake out.
Give me some Rice Krispies
I can stick in the butt. [laughs]
What?
They have the most fun.
Gotta put that icing on here.
That's it.
-Oh, look at our fondue.
-[Matthew] What’d you call it? Fondue?
-[Joanne] Whatever.
-All right.
[Joanne laughs]
Wes?
Can you make a turkey noise?
[Wes gobbles]
Boo! Where are the arms?
Alright, do it again,
and I'll make the noise.
[Wes and Nicole babbling]
-[babbling stops]
-[Jacques laughing]
Whoo!
I'm talking gobble-gobble.
[Elleni] That's the perfect color.
How did they get that one to be so shiny?
-I’ve never used a spray gun.
-[Matthew] I don't think it works.
They said they'd set it up for us,
but I guess--
You have to turn it on.
How did you do that?
-You had to turn it on.
-All right.
[Elleni] I found, uh, lube.
-Ooh.
-She found something.
[Elleni]
Oh, yeah, that’s gonna work perfectly.
-It’s like Vaseline or something.
-It’s some type of a glaze.
-Come on. Get over here and get lubing.
-[Terry] 'm coming.
Yeah, lube up that turkey.
Uh-huh.
[Joanne] What’s this green thing for?
Uh, brussels sprouts.
Now I’m making some carrots.
I saw a couple of carrots in there.
[Matthew] I don’t know
what this is supposed to be. Potatoes?
[Joanne] Black potato?
-[Matthew] It's a baked potato.
-Oh.
[Joanne] Looks like a rotten potato.
Jacques, those fondant vegetables
are wildly realistic.
-How would you do that?
-Look what I have under the table.
Oh, yay! [chuckles]
[Jacques] Take some green fondant.
-Fondant!
-Fondant.
[Jacques]
You roll the shape of an asparagus.
Then, with the scissors, you're gonna cut
some little piece like that.
-[Nicole] How do you know how to do this?
-It's logical.
So this is the tip of the asparagus
and then...
Asparagus have those little incision
all the way down like that.
[Gemma]
Jacques, how's my asparagus looking?
You did good. Congratulations.
Does your asparagus taste like asparagus?
-[Nicole] Mm-hmm.
-[Jacques] Mm-hmm.
Mmm!
Yuck! I hate vegetables.
Five minutes left, you guys.
[Angie] We’re doing the stuffing.
Stuffing coming through.
[Elleni] My stuffing. [Matthew]
What’s that supposed to be? A lemon?
[Joanne] Little decorations.
[Angie] Hustle.
-[Terry] Spraying.
-Spraying.
[Matthew] As good as it’s gonna get.
One minute!
We got time to spare. Here we are!
Hurry, Matthew, hurry! Faster!
-I don’t think we should eat this.
-It's only corn syrup.
[Angie squeals]
Five, four, three, two, one! You're done!
I’m hot. Thank you.
Elleni and Terry.
This is the turkey cake you were
trying to make.
Let’s see what you actually made!
[Elleni and Terry] Nailed it!
Yeah!
-[Nicole] Okay. It’s big.
-[Elleni] Life-size.
[Nicole] This is great!
[Jacques] I love that your turkey
really look like a turkey,
but I have to ask you, did you forget
to layer your cake with buttercream?
Well, we didn’t have a lot of buttercream,
so I figured we’ll just do the middle,
and it’ll be fine.
But then I remembered
-you're going to eat it.
-Right.
So we shoved a little bit in it.
I was curious.
What did you put on top of it
to make it so shiny?
-[Elleni] Cake lube.
-You said that so casually.
-Cake lube.
-Oh, boy.
-Thank you, guys. We need to move on.
-[Elleni and Terry] Thank you.
-Bye.
-[Terry] Thank you.
Matthew and Joanne.
Let’s see what you made!
-[Matthew and Joanne] Nailed it!
-Whoo!
Your turkey jiggled when that came down,
which makes me worried
about the cake under all that fondant.
This is wild. I love it.
You put silverware...
[laughs] ...on it as a garnish.
There’s two lemons and a kiwi.
[laughter]
Okay. Your turkey does look
a little undercooked.
I think the oven was not hot enough
when they baked that turkey,
and the turkey miss a little bit of color.
We couldn’t get the air gun to work right
to make it browner.
What's this?
Oh, that's supposed to be a potato.
You’ve got all the elements there.
We made something.
-[Nicole] You did.
-We made it together.
[Nicole] Aww!
I can't wait to taste this.
We got to move on.
Let's go!
Yes! Angie and Antoinette.
Let's see the turkey cake you made.
Nailed it! Yas!
Oh, boy, I love this.
-That’s interesting.
-[laughter]
You know,
the garnish is a little bit poor.
-Yeah.
-Okay.
[Nicole] You didn’t do stuffing.
You did, like, corn bread.
-Right.
-[Nicole] I love it.
I am pleasantly surprised.
-We are too.
-We are too.
I would love for you guys to cut
the perfect piece of turkey cake
and then serve it to me while I sit!
[laughter]
[Nicole] Elleni and Terry.
-Your cake is up first.
-[Jacques] Let's eat it.
The cake is chewy, so I’m wondering
if it’s a little bit too long in the oven.
There’s no flavor, if I understand,
in the buttercream, huh?
It’s just plain buttercream?
Maybe it will be a little bit better
if we have a little bit more flavor.
A little bit doughy. I don’t know
if that’s the right word.
But, um, I think
it might have been overmixed.
I like the pumpkin, it was there.
I liked the flavor of your buttercream.
I didn't mind
that it was a little bit heavy. The cake is... it was chewy.
-[Nicole] Thank you, guys.
-Thank you.
All right, Matthew and Joanne.
Thank you for serving us
a burnt baked potato.
[chuckles] What is it?
What is this?
Is this a cookie?
-Probably.
-It's a cake pop.
[Joanne]
That was what that was supposed to be.
It's... Okay.
Do you want to taste that potato?
I know my way around a baked potato,
and that’s not a baked potato.
A few things here.
I think that the cake is not as chewy,
but what you cut doesn’t have
any buttercream at all.
The pumpkin is a little bit
on the light side,
and I would love to have
a strong flavoring in it.
I do agree that maybe some buttercream
would make it go down easier.
The baked potato...
-[Nicole laughs]
-...I’m not 100 percent sure what it is.
I thought we were friends.
I think, overall, you tried your best.
Yeah, the taste of your cake was good.
It was a little crumbly for me.
It was more like corn bread than cake.
And, man, this thing is wild!
I like it!
I have no idea what I’m chewing on,
but I’m happy about it.
Thank you, guys.
All right, Angie and Antoinette.
Whoo, yeah!
I like your cake.
I am the first surprised!
The cake is actually moist,
has a good flavor,
and, uh, I like the cake.
-Congratulations.
-Thank you.
I think, out of all the cakes, it
definitely has the most pumpkin character.
Yeah, like, surprisingly,
a very good cake.
-Surprisingly!
-I know.
It was a really nice flavor.
The cake wasn’t dry.
It was a nice texture.
And, honestly, what a 180. Or 360? 180?
I don’t know.
It was different from that first round.
’Cause, girl, Lord, Antoinette helped you.
Okay, judges
Have we decided?
Remember, the winner of the $10,000
also gets the Nailed It! trophy,
which is coming right about…
Wes!
Wes!
Those are my leftovers!
Oh, greedy, greedy little Wes.
[sighs]
All right, Gemma.
Get that cash thrower ready.
-[Gemma] I'm ready.
-All right.
Jacques, please do the honors!
This is a very difficult decision.
It came down to look versus taste.
So the winner of the $10,000 is...
Angie and Antoinette!
[screaming and cheering and applause]
We nailed it!
-That’s it.
-Still can't believe we actually won.
-Thank you!
-You're welcome, Mom.
-Thank you so much.
-You're welcome.
Congratulations! Your cakes really tasted
incredible! Yours was amazing!
-There goes our dream of opening a bakery.
-[Elleni laughs]
-Forget it.
-We'll stick to pizza.
That’s all for Nailed It!
Thanks for having us in your home!
Sorry about the toilet. Whoo-hoo-hoo!
It’s me, your Aunt Nicole Byer,
back in your living room
with another episode of Nailed It!
The show that just wants to be
a bright, shiny star,
but ends up being
the black sheep of the family.
On today’s show, we’re gonna celebrate
holiday family time.
Three amateur bakers will attempt
to re-create some gorgeous confections
and compete for a chance to win $10,000!
Ooh, ooh! Let’s meet today’s bakers!
My name’s Elleni Skarpos.
I’m from Somerset, Massachusetts,
and I manage my parents’ pizza restaurant.
My brother and I do the day-to-day,
and our parents check in and kind of help
and kind of get in our way.
I think my mom might be
the harshest critic of my baking,
but also the one
that makes me bake the most. Hmm.
My name is Matthew Medeiros.
I’m from Dartmouth, Massachusetts,
and I love to bake.
People in Massachusetts are probably
a little more outspoken.
That’s why they’re called "Massholes."
In my family, there isn’t much
of a filter between anyone,
but, you know, my mom is supportive
in my life with everything.
You know, I’ll call her and ask her
why my pot’s overflowing,
because I did something wrong.
And she’ll help me.
[laughs] It's frozen!
My name is Angie Williams.
I live in Richmond, Virginia.
I am a mother of three,
a grandmother of six,
a great-grandmother of one.
The family feels
like I’m heavy with the sugar,
and they also know sometimes
I leave out ingredients.
So most of the time, they’re like,
“Oh, my God. Who made this?”
But I love baking!
[Nicole] Hello!
Are you guys ready
to do some holiday baking?
[all] Yes!
-[Nicole] Matthew.
-Hello. What's in your hand?
[Nicole and Jacques laugh]
-Keep my cakes cool.
-[Nicole] I like it.
Well, bakers, today we have
two special challenges that remind us
of what’s really important
during the holidays.
Say hello to your favorite Frenchman
and father of chocolate treats,
Jacques Torres.
Welcome to our home.
And throw a warm hug over to our girl,
Gemma Stafford!
She’s a professional chef and host
of Gemma’s Bigger, Bolder Baking.
I’m really excited to be here.
I can’t wait to see
what you come up with.
[Nicole] Let’s start a new family holiday
tradition with this Baker’s Choice.
This challenge uses
a family favorite recipe
that’s been handed down
from generation to generation.
You’ll get that warm, fuzzy feeling
right inside your heart
when you lay your eyes on these!
[Elleni] Oh, God!
-[Nicole] Rice Krispies sculptures!
-Oh, my God!
[Nicole] We have a cozy gingerbread house,
a fireplace draped with garland
and topped off with candles,
and finally an old-school TV
playing that big old game.
Not only that,
but each Rice Krispies sculpture
is accompanied by a steaming cup
of homemade hot chocolate.
[Jacques] Each of those delicious cups
have a fluffy, decorative marshmallow
on top.
When I say go, you’re gonna run up
and carefully
pick up your Rice Krispies treats to make.
Are you ready?
-Yes.
-Cool. Go! [Nicole] Careful!
Hot chocolate. I'll let you pick it up.
-Thank you.
-Merci.
You get 30 minutes,
so you better get to it!
-Go!
-[Elleni] I don't wanna spill it.
Faster!
Challenge. Rice Krispies treats.
-Oh, they're running.
-[Matthew] Watch it!
Jacques, how would you go about
making these Rice Krispies creations?
Making Rice Krispies treats
is very simple.
First, they need to melt
their marshmallows.
Next, add food coloring and cereal.
Once the mixture is the proper
consistency, it’s time to sculpt.
They have to make sure to press firmly
and keep the form nice and compact.
When they are done with that,
of course they’ll have to do all of the decorations
on their completed treats.
To make this simple hot chocolate recipe,
all they need to do is heat the milk
and then gently whisk in sugar,
cocoa, and a pinch of salt.
Top it with a marshmallow
that they have decorated with fondant,
royal icing, and sprinkle. Voilà!
The first hurdle is
the Rice Krispies treat,
and then you have a whole other level
of fine detail work with the fondant.
-Right.
-It seems like it's not easy.
Got my marshmallows.
Great. Okay. That's a marshmallow.
Okay. I’m a Nailed It! superfan
and a huge competitor.
That’s looking perfect, actually.
So I am just gonna try my hardest
to really go for it.
I need more cereal.
That might have been too much.
I'm trying to do this!
I'm panicking!
One, two, buckle my shoe.
I've never had to bake something
on a deadline.
It usually takes me a really long time,
and... I take a break halfway through.
Okay. But there’s 30 minutes on the clock,
so this will be interesting.
"Melt the marshmallows. Mix the cereal."
Okay.
I’m gonna melt this down.
Got it. I’m melting down the marshmallows.
I’m really frazzled in the kitchen,
especially during holidays
when I have family coming,
and I’m trying to prove
that I really can cook.
Hold up.
This stuff is not melting fast enough.
So, with that being said, guess what.
I’ve only got 30 minutes.
Oh, no.
Angie is using
room-temperature marshmallow.
I don’t know anything
about baking or cooking,
but I know that you have to melt
the marshmallow to make it stick.
I'm trying.
Oh, it’s smoking. If only I had a fan.
I'm screwed.
Oh, yeah.
God, this is awful.
Oh, no, what is he doing?
This is working out great.
Um, I have these gloves.
[chuckles]
Matthew, why do you like small bowls?
-Size does matter, Matthew.
-What?
My best friend Jacques over there
taught me a trick.
[Jacques] All she has to do is put
a little bit of cooking spray on her hand
and nothing will stick to them.
I didn’t know you could spray your hands.
You can spray cooking spray
anywhere you want.
[Nicole gasps] Jacques!
[Elleni] That's supposed to help.
Okay.
We got something going on now.
That’s gonna be able to stand too.
Perfect!
Hold up.
How many layers is that? Two, four, six.
Angie, how are you doing?
I think I’m doing pretty good.
I'm gonna paint this thing.
-All right.
-Boy, I tell you, this proves...
Oh, my God.
Why is it green?
I thought she was making a house.
[Jacques] This is why they should add
the color when they melt the marshmallows.
It will look more even and consistent.
My painting skills are good.
[coughs] Don’t huff that, kids.
It’s not good for you.
I'm going to make a square out of this.
Ten minutes, guys. Ten!
[Matthew] Oh.
Um...
When I go in the pantry,
everything just molds together.
I didn’t really pay attention to anything.
Just chilling.
Hmm.
Matthew, what are you doing in there?
I think Matthew's drinking vodka
in the pantry. [laughs]
This has gone off the rails,
and this is simple?
Imagine the next one.
Five minutes left.
Oh, watch out, y’all. I’m coming through.
Watch out!
-Get out the way.
-She scares me.
Gotta decorate. I gotta decorate.
Is there a Rice Krispies house
in the pantry she could use?
I think that’s what she needs.
So, I've never used fondant before.
I’m a little freaked out by it.
I’m gonna use this as a... football.
I don’t have a wreath to use.
[Jacques]
Her house is going to be something.
-[Gemma] Something, yes, but not a house.
-No.
Three minutes left, guys. Three.
[Matthew]
This is the best day of my life.
All right.
So, I gotta get my hot chocolate going.
Elleni’s doing good over there.
I’m gonna heat that milk first.
Yeah, I think she’s the only one
who’s gonna make something.
"Pinch of salt." No.
"A tablespoon of cocoa powder." Okay.
Um.
-[Nicole] Matthew?
-What was it?
I feel like you’re just sauntering around.
You have no oomph.
I don't know how to make
any of these things.
But the recipe is right there.
They're not very detailed.
Ninety seconds, guys.
[Angie] I know how to make chocolate.
That's easy.
[Nicole]
Did she just pour cold milk into that cup?
Angie, what is happening?
I’m getting ready to hook you up.
Want to put some sugar in here.
Oh, my God. Look how much sugar
she put there.
This is unacceptable.
As I look at the cup of hot chocolate,
I’m wondering, why is it not dissolving?
That's why I don't have a husband.
Oh, oh, oh!
Oh, I lost my freaking ball.
[giggles]
Five, four, three, two, one. You're done!
Nailed it!
-Not yet.
-Almost nailed it.
Angie, you are up first.
This is what you were trying to make.
Let's see what you did.
[Angie] Nailed it!
Oh-ho-ho-ho!
I nailed it!
[Jacques] You forget the house!
[laughter]
It's a condo.
What treats do you make your grandkids?
These are quintessential treats.
I never in my life
made Rice Krispies treats.
I... It... Ki...
To me, it looks like...
a bush.
-A bush?
-[Gemma] I definitely think...
you used your creative license here.
You had the right idea,
and your heart was in the right place.
Um, that place just wasn’t a house.
I really thought I was nailing it.
I’m freaked.
[Gemma]
What's on top of your marshmallow?
[Angie] That’s what you called...
"my heart was melting."
And I put it on top of my marshmallow.
That was my design.
But when you taste it, you’ll say,
“Oh, she nailed it.”
Let's do it.
Okay.
[Nicole] Ooh-hoo!
-This thing is alive.
-[Gemma laughs]
[Nicole] Oh, my God!
-[Jacques] Nicole, I love your style.
-[laughter]
There’s marshmallow...
There’s Rice Krispies in marshmallow.
Now, that’s the origination of it. Look.
-Okay.
-Nailed it.
Okay.
-Did you taste the sugar?
-[Nicole grunting]
Can you taste the sugar?
[Angie] You taste the sugar?
Oh, my God, the sugar!
I don’t know how it’s going to top
the Rice Krispies treat.
[Gemma] That is better
than the Rice Krispies treat.
[Jacques] I think the best part
is the hot chocolate.
Did you heat your hot chocolate?
Cold chocolate milk settles better
on your stomachs.
-What?
-[Gemma laughs]
Cold chocolate was...
It was, for me... See you later.
Bye. Thank you!
Okay, Matthew.
[enunciating] It is your turn.
This is what you were trying to make.
Let's see what you did!
[Matthew] Nailed it!
Oh, boy. I love it.
I love his little people.
-Ha-ha!
-[Jacques] I love the antenna.
I will say that the TV stand has...
has... has seen better days.
-Definitely a piece of art.
-Hmm-hmm.
-It's called innovation.
-You know what?
That is innovation.
The legs are gone.
I get the shape of it,
and I get what’s going on.
I’m excited to try the hot chocolate.
That is not the worst Rice Krispies treat
I ever had.
Oh. Thank you.
It’s warm.
[Jacques]
Let's start with the hot chocolate.
You don’t have enough cocoa in there.
The marshmallow, you put not enough rice,
or at least in what I taste.
But I love marshmallow,
so to me, you know, I win here.
I agree with Jacques.
You could've doubled down on chocolate.
I'm with everybody else.
I love chocolate,
but I knew it was hot chocolate.
-You know?
-[Matthew] Yeah.
And I knew that was a Rice Krispies treat
once it was in my mouth.
And I think the artistry...
was a beautiful interpretation.
-You know what, Matthew? Thank you!
-Thank you!
-[Nicole] Goodbye.
-[Jacques] Thank you.
Elleni. This is what you were
trying to make.
Now let’s see what you did!
[Elleni] Nailed it!
[Nicole] That's a fireplace.
The rug! [laughs]
[Elleni] That's for the dog.
-Oh, okay.
-[Elleni] Small for the dog.
I do love that she used chocolates in it,
you know, to make the stone
around the fireplace.
[Gemma] It's fantastic.
All the little tiny detail.
The candles are lighting.
-You absolutely nailed it.
-Thank you.
[Gemma] Your hot chocolate looks good.
There is a design on the top.
So I'm excited to try it.
-Yeah.
-[Nicole] Let's do it.
-Let's try it.
-Come bite it.
Don't be so gentle,
you got to get in there.
The Rice Krispie treats...
It's a little bit heavy on Rice Krispies.
Your Rice Krispies, for me,
did not have enough marshmallow.
It made me kind of sad.
Definitely there could be
a few more marshmallows in there.
But you melted it all together,
which, we saw previously,
was harder than expected.
-But, um, it tastes good, it looks great.
-Thank you.
Your hot chocolate could have
a little bit more chocolate in it.
I wanted more chocolate!
It’s hot chocolate,
not hot something else.
All right, bakers,
let’s step on down this way.
What a nice walk we took.
Jacques, will you please do the honors?
Of course. The winner is...
Elleni!
[cheering]
You definitely won, because...
-[Jacques] Congratulations!
-Thank you!
Gemma, tell her what she’s won.
Well, you are going to be the envy
of all your friends
because you have won a stand mixer.
-Awesome. Thank you.
-[Jacques] Blue.
Yes! And we can’t forget
the golden baker’s cap.
Oh, I love it.
Thank you.
Here you go!
Thank you.
[Nicole] You're going to look beautiful
and dazzling.
Oh!
-[Nicole] Congratulations!
-Good job, everyone.
Let's move to door number two.
When we think
of a big family holiday dinner,
we all imagine a big,
beautiful first course
followed by a tasty little dessert.
But here at Nailed It!, we say,
“Why not have both at once?”
Well, you can now
when you make Baked Bird Cake!
Oh, my God!
[Nicole] Complete with cake stuffing,
sculpted fondant vegetables,
and cake-ball brussels sprouts!
Cake ball?
This cake look difficult,
but don’t panic.
If you do, just hit the panic button
at your station.
And one of us will assist you
for three minutes.
Also, bakers, normally we would give
one lucky contestant a helping hand button
but today, everyone gets a helping hand
because each of you gets one of your
own family members to assist you!
Let’s all act surprised like you had
no idea that this is happening!
Elleni, who did you bring? This is my beautiful mother, Terry.
Do you also work in this pizza restaurant?
That’s what they call it.
What is it, a front for something?
What is it?
Matthew, who’s this lovely lady?
This is my mom, Joanne.
-Where are you from?
-Dartmouth, Massachusetts.
-Where's that?
-Near Acushnet, Fairhaven, Boston.
Ah! I know Boston.
That's a place I know.
Angie, who is that?
Ah, this is my baby daughter, Antoinette.
-What’s your favorite thing to bake?
-Cornbread.
Do you do it from scratch?
I kind of like to do it from the box.
Okay.
Well, honestly, I don’t think any of these
people are gonna help you guys out.
You got 90 minutes on the clock.
Go! Go!
Go bake.
I’ll get the six inches,
you get the eight inches.
That’s a wild cake.
Jacques, how would you do that?
The first things that you have to do is
the pumpkin spice cake.
Flavor it with pumpkin
and your choice of spices.
Beat it together, then pour it into
the pan to bake it until golden-brown.
Next, I would work on my buttercream.
Then assemble the bird by stacking
and filling multiple layers
of cakes and carving it into a bird shape.
And then cover it with fondant.
Add detail by air-brushing
and then you can apply a little glaze
to make it actually shiny like that.
They will use cake to form cake balls
that transform into brussels sprouts
and cut more cake into cubes
to become stuffing.
And then they’ll sculpt fondant
and modeling chocolate to make
a variety of roasted vegetables
to complete this feat.
And voilà, it’s that easy!
-It’s that easy. Do you like turkey?
-Yes.
It’s too much work. Eat chicken.
It’s not big enough to feed your whole
family though, around the holidays.
Well...
I'm a single woman.
Let's get things.
Watch yourself, watch yourself.
[Matthew] What are we getting in here?
Pumpkin puree?
My mom is awesome.
And my mom is super-competitive.
[Terry] I like working with Elleni
because Elleni doesn’t really need
to be told what to do.
Not that she would listen anyway.
Jesus!
I think we're going to be able to
work together well in the kitchen.
I mean, we already do work together.
[Joanne] Oh, gosh.
Hey, Matthew and Joanne,
how's it going over there?
-Not good.
-Not good?
Be careful. Be careful.
Just make the damn cakes.
Our strategy is to wing it. That's just what I was gonna say.
Wing it.
One cup. That’s all you need.
-Put it all in there. I don’t know.
-No, it’s only one cup.
[Angie] Oh, God.
-What are you doing?
-I’m flouring up the pan.
Girl, come on. I know what I’m doing.
I’m gonna be the boss.
The boss, right here.
You handle the easy stuff.
I'll do the hard stuff. Ha!
I feel like my mom,
she knows how to guide me
in the right direction.
What’s the honey for?
-The mix.
-Why you putting honey in there?
I know where her weaknesses are
in the kitchen.
But I do believe that, you know,
as a team, I feel like we can nail it.
-Do you see that up there?
-No, but this is my touch.
You're just as bad as I am.
-You’re not putting the whole thing there.
-Yeah, number 13.
-I'm not seeing any cakes in ovens yet.
-Their cake is.
-Is it really?
-Oh, yes.
-[Joanne] How many minutes?
-I don't know. What does it say?
[Joanne] Until done.
[laughs]
Elleni and Terry seem to be
a very well-oiled machine.
Matthew and his mother...
What the hell is this?
Oh, a slightly less oiled machine.
Antoinette and Angie...
Ha-ha.
Oh, my God.
I already have butter in the oven again!
I don’t know if they’re gonna
make us a thing.
Gotta add some cream cheese to every cake.
You put our secret weapon in it.
There’s 75 minutes left!
-How much buttercream do we need anyway?
-We need some for the cake pops,
and we need some for
in between the cakes.
[Jacques] I can see from here that Elleni
and Terry don’t have enough buttercream,
and that’s going to be a problem.
[Elleni] It's all right.
Four cups powdered sugar, Matt.
Here goes nothing. Whoo!
[Jacques] Look at that table.
[Nicole] Your table is a little bit messy,
don’t you think?
-[Joanne] Yeah, we’re very messy.
-Ha-ha-ha.
[Jacques] When professionals work,
they never have clutter on the table.
Your table should have
plenty of clear space all the time.
-Really?
-Oh, yes.
[Matthew] Oh.
[laughs]
Oh! Can I use this button?
I need to use this button
to get this damn thing on.
I need help!
-Uh-oh.
-Panic button!
It's a panic!
-How can I help?
-How do I put this on here?
What is that?
It’s supposed to be frosting.
-Okay. It’s dirty. So clean that.
-Oh, okay.
Put it down. Okay, now unlock it.
That’s it.
So now start it on that side, slowly.
Okay.
You’re going to need to beat that
quite a bit because the butter is cold.
You should always use butter that is
at room temperature for buttercream.
-Yeah, add butter.
-You should take that out of the table.
Clean your table as much as you can.
Otherwise you won’t have space to work.
Jacques, you're done!
Oui, Nicole. Oui, Nicole.
Antoinette!
I melted the pan!
Oh, my God. I think they melt...
-...the measuring cup in a microwave.
-[Angie] Oh, my God!
Why did you have me melt butter?
-That's not easy to do.
-[Nicole and Jacques laugh]
Thirty minutes left, guys. Thirty!
[Joanne] They look good enough.
-On it!
-[Antoinette] This is terrible.
-[Angie] Oh, my God.
Ugh, I might fail.
[Joanne] I don't think you got
enough frosting here.
[Elleni] Oh, God.
Do you have more buttercream?
We need more buttercream in there.
Oh, my God. She forget to layer
the buttercream inside the cake.
She’s putting the buttercream
on the side now.
[Nicole] That was gonna be the cake
that I wanted to eat.
[Elleni] We’re gonna only put buttercream
here. This’ll be the perfect slice.
You cannot even spread it on the cake.
[Angie] Hold up.
Take me some cake out.
Give me some Rice Krispies
I can stick in the butt. [laughs]
What?
They have the most fun.
Gotta put that icing on here.
That's it.
-Oh, look at our fondue.
-[Matthew] What’d you call it? Fondue?
-[Joanne] Whatever.
-All right.
[Joanne laughs]
Wes?
Can you make a turkey noise?
[Wes gobbles]
Boo! Where are the arms?
Alright, do it again,
and I'll make the noise.
[Wes and Nicole babbling]
-[babbling stops]
-[Jacques laughing]
Whoo!
I'm talking gobble-gobble.
[Elleni] That's the perfect color.
How did they get that one to be so shiny?
-I’ve never used a spray gun.
-[Matthew] I don't think it works.
They said they'd set it up for us,
but I guess--
You have to turn it on.
How did you do that?
-You had to turn it on.
-All right.
[Elleni] I found, uh, lube.
-Ooh.
-She found something.
[Elleni]
Oh, yeah, that’s gonna work perfectly.
-It’s like Vaseline or something.
-It’s some type of a glaze.
-Come on. Get over here and get lubing.
-[Terry] 'm coming.
Yeah, lube up that turkey.
Uh-huh.
[Joanne] What’s this green thing for?
Uh, brussels sprouts.
Now I’m making some carrots.
I saw a couple of carrots in there.
[Matthew] I don’t know
what this is supposed to be. Potatoes?
[Joanne] Black potato?
-[Matthew] It's a baked potato.
-Oh.
[Joanne] Looks like a rotten potato.
Jacques, those fondant vegetables
are wildly realistic.
-How would you do that?
-Look what I have under the table.
Oh, yay! [chuckles]
[Jacques] Take some green fondant.
-Fondant!
-Fondant.
[Jacques]
You roll the shape of an asparagus.
Then, with the scissors, you're gonna cut
some little piece like that.
-[Nicole] How do you know how to do this?
-It's logical.
So this is the tip of the asparagus
and then...
Asparagus have those little incision
all the way down like that.
[Gemma]
Jacques, how's my asparagus looking?
You did good. Congratulations.
Does your asparagus taste like asparagus?
-[Nicole] Mm-hmm.
-[Jacques] Mm-hmm.
Mmm!
Yuck! I hate vegetables.
Five minutes left, you guys.
[Angie] We’re doing the stuffing.
Stuffing coming through.
[Elleni] My stuffing. [Matthew]
What’s that supposed to be? A lemon?
[Joanne] Little decorations.
[Angie] Hustle.
-[Terry] Spraying.
-Spraying.
[Matthew] As good as it’s gonna get.
One minute!
We got time to spare. Here we are!
Hurry, Matthew, hurry! Faster!
-I don’t think we should eat this.
-It's only corn syrup.
[Angie squeals]
Five, four, three, two, one! You're done!
I’m hot. Thank you.
Elleni and Terry.
This is the turkey cake you were
trying to make.
Let’s see what you actually made!
[Elleni and Terry] Nailed it!
Yeah!
-[Nicole] Okay. It’s big.
-[Elleni] Life-size.
[Nicole] This is great!
[Jacques] I love that your turkey
really look like a turkey,
but I have to ask you, did you forget
to layer your cake with buttercream?
Well, we didn’t have a lot of buttercream,
so I figured we’ll just do the middle,
and it’ll be fine.
But then I remembered
-you're going to eat it.
-Right.
So we shoved a little bit in it.
I was curious.
What did you put on top of it
to make it so shiny?
-[Elleni] Cake lube.
-You said that so casually.
-Cake lube.
-Oh, boy.
-Thank you, guys. We need to move on.
-[Elleni and Terry] Thank you.
-Bye.
-[Terry] Thank you.
Matthew and Joanne.
Let’s see what you made!
-[Matthew and Joanne] Nailed it!
-Whoo!
Your turkey jiggled when that came down,
which makes me worried
about the cake under all that fondant.
This is wild. I love it.
You put silverware...
[laughs] ...on it as a garnish.
There’s two lemons and a kiwi.
[laughter]
Okay. Your turkey does look
a little undercooked.
I think the oven was not hot enough
when they baked that turkey,
and the turkey miss a little bit of color.
We couldn’t get the air gun to work right
to make it browner.
What's this?
Oh, that's supposed to be a potato.
You’ve got all the elements there.
We made something.
-[Nicole] You did.
-We made it together.
[Nicole] Aww!
I can't wait to taste this.
We got to move on.
Let's go!
Yes! Angie and Antoinette.
Let's see the turkey cake you made.
Nailed it! Yas!
Oh, boy, I love this.
-That’s interesting.
-[laughter]
You know,
the garnish is a little bit poor.
-Yeah.
-Okay.
[Nicole] You didn’t do stuffing.
You did, like, corn bread.
-Right.
-[Nicole] I love it.
I am pleasantly surprised.
-We are too.
-We are too.
I would love for you guys to cut
the perfect piece of turkey cake
and then serve it to me while I sit!
[laughter]
[Nicole] Elleni and Terry.
-Your cake is up first.
-[Jacques] Let's eat it.
The cake is chewy, so I’m wondering
if it’s a little bit too long in the oven.
There’s no flavor, if I understand,
in the buttercream, huh?
It’s just plain buttercream?
Maybe it will be a little bit better
if we have a little bit more flavor.
A little bit doughy. I don’t know
if that’s the right word.
But, um, I think
it might have been overmixed.
I like the pumpkin, it was there.
I liked the flavor of your buttercream.
I didn't mind
that it was a little bit heavy. The cake is... it was chewy.
-[Nicole] Thank you, guys.
-Thank you.
All right, Matthew and Joanne.
Thank you for serving us
a burnt baked potato.
[chuckles] What is it?
What is this?
Is this a cookie?
-Probably.
-It's a cake pop.
[Joanne]
That was what that was supposed to be.
It's... Okay.
Do you want to taste that potato?
I know my way around a baked potato,
and that’s not a baked potato.
A few things here.
I think that the cake is not as chewy,
but what you cut doesn’t have
any buttercream at all.
The pumpkin is a little bit
on the light side,
and I would love to have
a strong flavoring in it.
I do agree that maybe some buttercream
would make it go down easier.
The baked potato...
-[Nicole laughs]
-...I’m not 100 percent sure what it is.
I thought we were friends.
I think, overall, you tried your best.
Yeah, the taste of your cake was good.
It was a little crumbly for me.
It was more like corn bread than cake.
And, man, this thing is wild!
I like it!
I have no idea what I’m chewing on,
but I’m happy about it.
Thank you, guys.
All right, Angie and Antoinette.
Whoo, yeah!
I like your cake.
I am the first surprised!
The cake is actually moist,
has a good flavor,
and, uh, I like the cake.
-Congratulations.
-Thank you.
I think, out of all the cakes, it
definitely has the most pumpkin character.
Yeah, like, surprisingly,
a very good cake.
-Surprisingly!
-I know.
It was a really nice flavor.
The cake wasn’t dry.
It was a nice texture.
And, honestly, what a 180. Or 360? 180?
I don’t know.
It was different from that first round.
’Cause, girl, Lord, Antoinette helped you.
Okay, judges
Have we decided?
Remember, the winner of the $10,000
also gets the Nailed It! trophy,
which is coming right about…
Wes!
Wes!
Those are my leftovers!
Oh, greedy, greedy little Wes.
[sighs]
All right, Gemma.
Get that cash thrower ready.
-[Gemma] I'm ready.
-All right.
Jacques, please do the honors!
This is a very difficult decision.
It came down to look versus taste.
So the winner of the $10,000 is...
Angie and Antoinette!
[screaming and cheering and applause]
We nailed it!
-That’s it.
-Still can't believe we actually won.
-Thank you!
-You're welcome, Mom.
-Thank you so much.
-You're welcome.
Congratulations! Your cakes really tasted
incredible! Yours was amazing!
-There goes our dream of opening a bakery.
-[Elleni laughs]
-Forget it.
-We'll stick to pizza.
That’s all for Nailed It!
Thanks for having us in your home!
Sorry about the toilet. Whoo-hoo-hoo!