Bake Squad (2021–…): Season 1, Episode 3 - Sweet & Spicy Fiesta - full transcript

[neon buzzing]

-[intro music plays]
-♪ Show me what you're cookin' ♪

[Tosi] I'm Christina Tosi,

the founder of Milk Bar.

I built a baking empire
on sweet, delicious cookie dough,

and now I've built a squad

to make people's dessert dreams come true.

Christophe,

a pastry illusionist.

Maya-Camille,

a flavor fanatic.



Gonzo,

a champion of chocolate.

And Ashley,

the queen of cakes.

Individually, four brilliant bakers.

But I brought them together
to battle it out

and see whose dessert will be chosen
for someone's big day.

This is Bake Squad.

-[pop music]
-♪ Right here, talkin' right now ♪

♪ 'Bout to have a moment
And I'm making it count ♪

Oh, good morning, Bake Squad.

Hi.

How you doing?

All right. Good morning.



-Good morning, chef.
-Hi, Christina.

-Bake Squad, please meet Joseline.
-[Ashley] Nice to meet you.

-Welcome.
-Thank you.

Joseline, tell us about the party
you're throwing.

So we're having a big, big Mexican fiesta
for my dad's 60th birthday.

We're gonna have, like,
the whole mariachi-- Uh, tacos everywhere.

-Wow!
-Oh!

[Gonzo] That's a good-looking man
right there.

[Tosi] This is Dad.

Yeah, that's my dad.

-And what's Dad's name?
-My dad's name is Pedro.

-Pedro.
-All right, Pedro.

What is Pedro-- What is Dad like?

He's just a hard worker.

He's a great dad. He's very adventurous.

All the boys know that, you know,
Papa is always like, the one

that they go and play with.

If they're climbing a tree,
he's climbing a tree behind them

just to make sure
that he has that moment with the kids.

-So family is super important to him.
-Yes, it's super important to him.

That is so awesome.

Okay, paint the picture
of the party for me.

Uh, my dad loves Mexican culture,

so we're gonna be all wearing, like,
our Mexican dresses with the flowers.

It's just-- We really like to dress up.

-Fun.
-Food is, like, a big thing.

-There he is.
-That's my dad.

So he's always cooking.

Food is his love language,
is what I'm hearing.

Especially spicy food.

My dad loves spicy stuff.
My dad, everywhere he goes,

takes this little bottle
of habanero sauce.

-Wait, what?
-All right.

He takes it everywhere with him.

[Tosi] So your dad likes the heat.

[Ashley] Right.

What about, like,
the sweeter side of the kitchen?

Like, he likes flan.

He loves cinnamon stuff.

He does like the filled churros
where they fill the stuff in.

-I mean, who doesn't love a filled churro?
-[Joseline] Yes!

He likes tropical fruits.

-Mango.
-All right.

-He loves coconut too.
-Okay.

I think it would be really cool
to have, like, a spicy dessert.

Okay, so he's very specific
in what he likes.

Why does your dad deserve this moment
on his 60th birthday?

Um, I think it's because
he's always serving and giving others.

This is a great opportunity
to just kind of give back.

-Shower him in love. And hot sauce.
-He's always showering us with love.

I mean, and he's turning 60.
That's a pretty big deal.

And today's the day

-that we're gonna put him first.
-Yes.

All right, Squad,

obviously the person
that you're dreaming up desserts for

knows a thing or two about food, so…

- Right?
-Yeah, the bar is high.

Okay, Joseline will be back
at the end of the day,

which means you have seven hours
to complete this bake.

There's no time to waste.
Get those ovens going. Let's get into it.

I'll see you soon, mama.

[energetic pop music]

♪ Gotta keep up, pick your feet up ♪

♪ Gotta go fast ♪

Okay, here we go.

♪ Over here, over there
Running round, up and down ♪

♪ A-B-C, one, two, three, look at me
Gotta keep up ♪

Okay, so, what I'm gonna do?

-What are you thinking?
-She said that he loves cinnamon and flan.

So it's like flan on top and churro cake
on the bottom made with cinnamon.

Maya.

[Ashley] Uh-huh.

-Sounds ridiculous.
-I think I'm gonna do that.

[Ashley] That sounds so delicious.

I think I might do something
with a little mango.

Mango is his favorite fruit.

Yes.

Maybe I should get mango in there too.

-Oh, okay. I see you, Ashley.
-Oh, excuse--

[laughing]

[Tosi] All right, Gonzo.

-Well, hello.
-What are you thinking?

I'm gonna make this awesome
Mexican fiesta taco party.

Pedro, you know,
he loves to cook for the family,

so I wanna bring in
all those Latino flavors, right?

-Latino guy to another Latino guy.
-Yeah.

So I'm gonna make, like,
a sweet taco shell.

There's gonna be, like,
a really wide arrangement of toppings:

salsas, sauces,

and ice cream as well,

because I want this cart
to be full of flavor,

full of options for people
to interact and make their own tacos.

Dude, I cannot wait
to see this come to life.

-All right, good luck.
-Thank you.

So, what are you thinking?

I just can't get away
from one thing: the hot sauce.

I mean, she did say
her dad loves hot sauce.

So, Maya, I'm gonna make Pedro a giant,
three-foot piñata hot sauce bottle,

and I'm gonna fill it with cake.

-Is the cake going into a piñata?
-No, so I'll do it sculpted.

I can stack the cake,

and then kind of just like carve
that little contour out right there.

Okay. I'm scared of you.

Mexican fiesta
usually is all about colors.

The inspiration today
is the colorful party of Mexico.

It needs to be something
really, really, really colorful.

My biggest challenge is to bring
the artistic side to that party.

All right, Christophe.

-Morning, chef.
-"Dream big."

-Yes.
-What's the dream today?

So the idea is,
I want to make a big chocolate tree.

Then we're going to have strings
with chocolate truffles,

which will include his favorite flavor,

the passion and the mango.

And the white chocolate will be just here
to just complement those flavors.

-Got it. Okay.
-The truffles will be different colors.

Is it meant to look like
those colorful pom-poms

that you find adorning Mexican fiestas?

That's exactly what I'm going for.

-What does a tree have to do with that?
-Just decoration purposes.

Okay.

-Sir, good luck.
-Thank you.

[energetic electronic music]

Here, habanero.
All right, now we're talking.

It's a lot of peppers, but those peppers
are going to bring the heat.

Time to make a spicy cake.

Hot sauce is Pedro's favorite.

It runs through his blood.

So I'm gonna make Pedro
a giant bottle of hot sauce

made out of delicious coconut cake…

Coconut extract.

…layered with a passion fruit cream…

Oh my God, this smells so good.

…and a spicy Swiss meringue buttercream.

Definitely my biggest challenge
is the sheer size of it.

I wanna turn this into a bottle
that is three feet high.

It's really tall,
and it takes a lot of cake

to get this to where I need it to be.

The churro flan is three layers.

Caramel, cake, and flan.

I am going to be making
a habanero caramel sauce,

and I'll let the habanero peppers
seep in the caramel sauce.

It's sweet with a little bit of heat.

It's beautiful,
but I cannot leave the peppers in there.

Maya-Camille.

-Hey, chef.
-What are you making?

So this is habanero caramel sauce
for the churro flan

that I am going to be making
for Papa Pedro.

So this is a flan,

i.e., caramel and egg custard,

with a cake layer baked in.

-Mm-hmm.
-Okay.

So you would bake flan and cake
at totally different temperatures

if you were baking them separately,

but baking them together, you have to find
that happy medium temperature.

Exactly.

Okay, so they're usually baked
in a springform pan

and/or with a center cut out.

Right.
So something with a center cut out.

That's the key phrase.

-So, what are you going for?
-Pedro is turning 60.

-Yes.
-6-0.

[Maya-Camille]
So I'm thinking a giant zero.

[Tosi] Okay.

So this is just the zero. What's the six?

So I'm thinking of making smaller
mango-coconut cheesecake rounds,

because he has so many grandkids,
and this is more mild.

Okay.

And then use that
to build out the number six.

-I cannot wait to see this come to life.
-Thank you so much for your help.

So right now, I'm just chopping
some mango and a couple fruits

to make some salsas.

I'm going to be using flavors
that Pedro loves.

I'm making strawberry salsa,

pineapple salsa,

mango salsa,

and a banana-rum salsa.

I'm about to start flambéing.

Today, I'm going very fruity.
A lot of acidity.

Totally the opposite of what I usually do.
I wanna do something interactive.

I want Pedro and his family

to play around
and combine different flavors,

different fruits, different textures.

It's all about having fun today
in the taco cart.

All right, let's start to work on the--

On the ganache for the bonbons.

So in order to make my chocolate bonbons,
I need to start with my ganache.

Pedro loves exotic fruits…

Lime zest.

…so the ganache in the inside

is all going to be
mango, passion, and lime.

Bring it to a boil.

The key is to bring everything together
as smooth as I can.

I hand-pipe little balls,

and then I roll them
into different toppings.

Yellow coconut, blue coconut,
pistachio, and raspberry powder.

And every single bonbon
will be attached to a string.

Handmade truffles.

[Ashley] Okay, I have all these
habanero-flavor crystals.

I think this will work really well
in the buttercream.

If you call something a spicy buttercream,

it's gotta pack the punch a little bit
to have that title.

I'm gonna add a little more.

'Cause I can't call it spicy buttercream
if it's not actually spicy.

All right, mix, mix, mix.

[whimsical string music]

Pedro said that he likes spice,
so I have a little surprise.

So I'm going to use
the Carolina Reaper in my ganache.

The spiciest pepper in the world.

[chuckles]

I wanna give him spice, you know?

This pepper, it's about 600 times

more spiciest than the jalapeño.

We are talking about,
like, fire in your mouth.

Oh heck no.

-And you're only making one? Oh.
-No.

-Each string… will have one.
-Oh, each string has one.

Wow.

[Maya-Camille chuckles]
Goodbye, Christophe.

I want to give him spicy,
but it is really, really, really spicy.

Let's see how much he can take.

-[coughing]
-[upbeat pop music]

♪ I want it now
I wanna get it, I wanna get it ♪

-♪ I want it now ♪
-♪ I want it now ♪

♪ I want it now ♪

[Gonzo] I really feel like
I connect with Pedro.

I grew up in Argentina,

so we both came to the U.S.
from a Latin American country

looking for a better life.

And it's a Latin party,

so I'm using Latin flavors
for my sweet dessert tacos.

I'm going with flavor!

I'm going to make four different sauces.

One is made with piloncillo sugar.

It's a typical
South American crystallized sugar.

I have Mexican vanilla sauce
with vanilla beans from Veracruz,

a dulce de leche sauce,

and the spicy chocolate sauce.

This is, you know, Latin American cuisine.

That's what I do.

So I really wanna win this one.

[Tosi] Five hours to go, Bake Squad.

I pretty much got
all of the components of my flan.

First thing I've gotta do is make sure
that my pan is very well oiled

so that when I flip this over,
it comes out easily.

Churro flan is three layers.

The first layer is caramel sauce,

then you add in the cake batter,

then you pour in the flan batter.

Churro flan
is also called an impossible cake.

Why?

Because, once it's baked,

the flan is on the bottom,
the cake is on top.

Hey, Christophe,
I need help putting this in the oven.

It's magic.

-[Christophe] You're going big, huh?
-I'm going big.

Thank you.

[Ashley] Twelve inches look done.

-All right, Ash.
-Hey.

What are you making?

I really grabbed to Joseline's point
that Pedro likes sauce on everything,

so I thought it could be a special memento

to kind of give everyone
their own special cake sauce

by ways of, like,
individual hot sauce bottles.

Wait, you mean it doesn't go in the cake.

You get your own little bottle
of Pedro's hot sauce

with your slice of cake.

Yeah, Pedro's Cake Sauce.

-Come on. Everyone loves a party favor.
-Right? Yeah.

Okay, so talk me through
what's in this sauce.

So right here, we have, um--

I did mango with ghost pepper,
New Mexico chili, light chilis.

There's a lot of heat to it.

Have you ever added
an element of heat into your cakes?

-No, never.
-Okay.

I love that you're going
out of your comfort zone with heat.

I just do think it's gonna be
all about balance of flavor.

-Right.
-Keep at it.

-Thank you.
-Good luck.

Un, dos, tres.

So for the taco shells, I'm making them
out of a Florentine tuile,

which is a type of dough
that you make with butter,

powdered sugar, glucose,
and a little bit of flour.

Got my tuiles right over here.

You turn that into little balls…

and then when they come out of the oven,
they're still flexible,

so I place them on a taco rack,

and that's how I'm gonna have
that perfect taco shell.

Sweet tacos.

All right. Time to work on chocolate.

In order to create the chocolate tree,
I'm using mint chocolate

that I will start to Robot Coupe.

All right.

It will transform into a paste.

Almost like working with clay.

I have some experience with chocolate.

In the pastry world, chocolate showpieces
is one of my favorite things.

Look at you.

What are you making?

-I'm doing a big, big tree.
-So that's your drawing?

Holy cow, that's ambitious, buddy.

I think Gonzo is an impostor.

-I'm the real chocolate guy here.
-[bright ding]

[Christophe] Hi, chef.

-So this is a tree?
-This is the base of the tree.

It's not finished yet.
It's just the beginning.

[chuckles]

Very interesting.

[Christophe] I know that for now
it doesn't look like a tree,

but it will eventually.

Looking good over there, bud.

The only advice I got for you
is just to eat a little bit more fiber.

-[Christophe] Fibers?
-Fiber, yeah.

-What do you mean?
-It's looking a little bit, uh, poopy.

[Ashley] Okay.

Hold on a second.

If I need 24 inches of--

Great.

My 12-inch cakes didn't rise
as much as I thought they would,

because I didn't put
enough batter in the pan.

Each of these are, like,
at an inch and a half. Shoot.

So, now I'm looking at this.
There's no way. I don't have enough cake.

I do not have time to bake more cake.

I have to find something else
to help me here.

I have to use Styrofoam or something.

A baker's best friend
when in need is Styrofoam.

It's gonna give me an extra eight inches.

That's gonna help me
pull this cake design off.

I'm not gonna trim these cakes
like I normally would,

because I need every single inch

that's available.

Alright, so now I'm making
the graham cracker crust

that is going to be a part of
my coconut-mango cheesecake.

The cheesecake consists of coconut flakes
in the graham cracker crust.

And for the cheesecake batter,

I am using coconut milk,

but I'm also putting a mango puree
inside of the cheesecake.

I am all about flavor,

flavor profiles, and flavor combinations.

So it's going to be tasty,

and it's going to be absolutely beautiful.

[Tosi] Three hours to go, Bake Squad.

I'm starting to make a few branches.

♪ Go your way ♪

[intense rock music playing]

I wanna make sure I have
a nice contour down,

so I'll carve into this cake a bit.

So I have crickets right here.

I'm gonna serve Pedro
and his guests crickets.

These are called chapulines, which is--

They're kind of a big deal
in the Mexican culture.

Oh yeah.

And I'm gonna dip them in sugar.

That's gonna add a little bit of crunch
to their tacos.

Just make sure this is nice and smooth.

-[rock music ends]
-Whoo!

We're gonna put this on top of that first.

Now it's time to flip the cake.

It looks like it's a pretty good bake,

but I'm just nervous about
what it looks like underneath.

-One, two, three.
-One, two, three.

I only have one chance to do this.

There is no opportunity
for me to bake a whole new cake.

[gasps] Oh, you're gonna be so happy.

Oh my God.

-It's gorgeous. Six to go.
-[Maya-Camille chuckling]

-Six to go.
-All right, get after it.

All right, this is
a big bottle of hot sauce.

When you make a piñata cake,

the most important thing
is having it look like a piñata.

So I decide
that I'm gonna use wafer paper,

which is a really thin,
edible paper made of rice.

Okay. All right, that's giving me
a little bit of a flip.

And I'm gonna use it
to mimic the paper of the piñata.

All right. For real, I need to hurry up.

[Tosi] Two hours to go, Bake Squad.

-Christophe.
-Hi, chef.

Does this say what I think it does?

[Christophe] There's gonna be a surprise.

There is going to be one bonbon

that is made
with the spiciest pepper in the world.

Which pepper?

-The Carolina Reaper.
-No.

-No, you didn't.
-Yes, I did.

You know what I think we should do?

-I think we should all play a little game.
-I'm down.

We are setting up a bowl
of different chocolate bonbons.

All right. Maya-Camille, Ash.

-Yeah?
-Gonzo.

[Christophe]
The bonbon with the Carolina Reaper,

it is really, really, really spicy.

You wanna present your dish?

There is beautiful mango,
passion, and lime truffle.

One of them has a Carolina Reaper.

Carolina Reaper.

The question is, are you willing
to play Carolina Reaper Roulette?

Christophe, you should go first.

-Safe?
-I'm safe.

I know which one it is,
'cause I made them.

Shh.

Gonzo.

Oh God.

Dude, it would've hit you by now.

-Okay, I'm good.
-Okay.

I'll go next. It's easy.

-No way.
-The whole thing?

-Oh, wow!
-[dramatic silence]

I'm good.

You two go at the same time.

-One.
-Cheers.

-Two.
-Cheers. It's this one.

-Three.
-[Gonzo] Go to town.

-Yeah.
-[Tosi] Ashley got it!

Why? Oh!

It's like if Satan
was in this chili pepper…

Milk, milk. Oh my God.

…it would be the Carolina Reaper.

-How are you feeling?
-A deep burn in my cheeks.

Okay, guys, real talk?

You have one hour and 20 minutes left!
What are you waiting for? Let's go!

[bright, upbeat pop song]

♪ Don't know what you're thinking ♪

♪ Don't know what's on your mind ♪

[Gonzo] So right now,
I'm making ice cream.

I'm going to make
two flavors of ice cream.

I wanna do mango, and I wanna do cinnamon.

It's very cinnamon-y.

So working with ice cream
is kind of tricky,

'cause, if you don't have
that perfect ice cream texture,

it's gonna make your whole taco
pretty soupy and liquid-y.

All right, ice creams are done.

So I'm going to dip them in nitrogen.

That will make these little
ice cream balls super, super frozen.

I want them to have the perfect shape,
and I don't want them to melt right away.

I'm going to have to make this
as pretty as possible.

In order to unify the coconut-mango
cheesecakes and the churro flan,

I am going to create a tableau with fruit.

I am going to spend my time
creating a feast for the eyes.

This event really means a lot to me,

because Pedro,
he reminds me so much of my dad.

My dad loved baking.

I lost my dad shortly after he turned 60.

He was a criminal defense attorney,

but he was also obsessed
with pies and quiches.

So I created my bakery,
Justice of the Pies,

in memory of my dad.

So I am feeling like
this is also my opportunity

to celebrate my dad too.

All right, that looks pretty good.

All right, Bake Squad, in just an hour,
Joseline will be back. We gotta be ready.

-Yes, chef.
-[Christophe] Yes, chef.

[up-tempo pop song]

♪ Get set, go ♪

♪ Hit the button, hit the starter ♪

♪ Get set, go ♪

All right.

There we go.

♪ Are you ready? ♪

Yes, Ash. Sick!

Arriba!

♪ Get set, go ♪

Gonzo! Look what I got!

Oh my God, that's my cart.

-Ay, tacos, ay, tacos.
-Look at this.

I love it.

Bring it to life, my friend.

-I'm very excited.
-I will. Thank you.

Ah.

I'm not feeling that.

That's good.

Okay, I got my bowls.

[Christophe]
You know what I enjoy the most?

When your vision comes to life.

I know it's not done yet, but I love it.

All right, Bake Squad,
just 15 minutes left.

One last push perfecting those desserts.

[Ashley] Oh my goodness. Right behind you.

♪ You get me all fired up ♪

[groovy pop song plays]

-Too much?
-[Tosi] No, no.

The more you can fill in
the negative space here, the better.

So pretty.

All right.

[Tosi] Bakers, looking incredible in here.

[Ashley] Time for your label, my friend.

Cute. Very cute.

[Tosi] Sixty seconds to go, Bake Squad.

And here comes Joseline.

-[Tosi] Hello.
-Hi.

Welcome back.

Can you believe it?
Okay, they're just wrapping up.

♪ I feel so good ♪

♪ I'm gonna make you mine ♪

Ten seconds to go.

♪ Feel so good ♪

♪ I'm gonna make you mine ♪

All right, Bake Squad…

♪ You got me all fired up ♪

…time is up.

Please stand behind those desserts.

Okay, Joseline, are you ready
for the most important part?

-Yes.
-The taste.

-All right, let's go.
-Okay.

Maya-Camille.

-Hi, chef.
-Joseline, this is it.

[Joseline] It's beautiful.
It's so much color.

The 6-0 definitely stands out.

Maya-Camille, will you please
tell Joseline about your dessert?

[Maya-Camille] So first is
the coconut-mango cheesecake,

and this is a churro flan.

-[Joseline] Churro flan?
-Let's do a cheesecake for you first.

It's made with coconut oil
in the graham cracker crust,

and coconut milk in the cheesecake,
with mango puree swirled throughout.

The coconut really comes out,

and we're big on texture,
so I could taste the coconut.

I could feel little pieces in the crunch.

-It's so good.
-It's so thoughtful.

You get soothing notes of cheesecake

and then, of course, that light,
beautiful, fruity swirl of the mango

is a perfect little kiss
at the end of a bite of this cheesecake.

-I'm dying to get into that churro flan.
-Yeah, me too.

[Maya-Camille]
On top of the churro flan

is a habanero caramel sauce.

-And it's sweet, but then it hits you.
-Oh my gosh.

And it's a perfect balance
between sweet and heat.

-I mean…
-Oh my God, that looks--

-[Maya-Camille] Oh, that is beautiful.
-[Ashley] Aw.

I'm really proud of this.

It's really good.

We're big fans of flan,
and we love bread.

Now the heat comes in.

And we love spicy,

so it's the perfect combination.

So good.

-I'm dying for this churro cake.
-I know.

It is so good.

Flan is a really rich,

really decadent dessert
that's hard to get right.

You have to make sure that that custard
is baked just gently enough to set it.

You see the beautiful coating

of that so, like, respectfully balanced
habanero caramel sauce.

It's one of my favorite
desserts you've made.

-Thank you so much.
-It's very good.

Welcome.

This looks so great.

You know, my parents cook,
and they make everything in little bowls,

so this reminds me of my dad's kitchen.

I wanted to create something that has
many, many options, many ingredients,

and I wanted it to be
a little bit interactive.

Gonzo, give her the whole rundown.

It's not just your average taco cart.

[Gonzo] All right,
so we have the taco shells.

They're these sweet Florentine cookies.

And then I have
all these other toppings over here.

We have a strawberry salsa,

I have a vanilla sauce from Veracruz,

and I have
a spicy chocolate sauce as well.

I have chapulines.

Oh my goodness.

And then we have
two different ice creams.

I have cinnamon,
and the other one that is mango.

I am so impressed.

I'm just gonna try a bit of everything

'cause I don't wanna feel like
I missed anything. [chuckles]

This is, I just think, such a brilliant,
clever approach, Gonzo.

Let's do this, mama.

[Tosi] Oh!

This is amazing.

Ooh!

I taste the kick
of the chili a little bit.

-Uh-huh.
-Oh my gosh, it's so good.

I tried the chapulín. It doesn't make you
feel like, "That's what I'm having."

-Okay, good.
-It's really good.

And I like these shells. I feel like
I could just snack on those all day.

The crunchy Florentine taco
really holds its own.

It's sweet and it's buttery
and it's caramelized,

and then you get that soft, silky,

insanely delicious ice cream.

And then you get your little bounces
of sauces and toppings.

-Gonzo, congratulations.
-Thank you.

I hope you are feeling so proud
of what you came up with.

-Thank you.
-All right, thank you.

All right, Joseline, what do you think?

[Joseline] It's so cool.
I mean, my dad's on this hot sauce bottle.

-[Tosi] It's Pedro!
-[Joseline] I know!

Ashley, will you tell Joseline
what you made today?

[Ashley] I made you and Pedro
a giant piñata hot sauce bottle

that's filled with coconut cake,

and this is a mango cake sauce,

and it is surprisingly very delicious.

All right, I'm on slicing duty.

[Ashley] So we have
a passion fruit cream inside

and spicy buttercream.

[Joseline] Oh my goodness.

And the little orange specks you see
are the habanero crystals.

Oh, that's his favorite.
He loves habanero.

So it just has a nice, delicate crunch.

Mmm. The passion fruit's really good.

Oh!

It's really good. I think I got
a little bit of the habanero, the--

-Yeah, the little crunch?
-Yeah.

-Yeah.
-It's really good. You taste it.

I think the habanero buttercream
is really lovely,

because the heat is there,

and I think you found
just the perfect balance.

Ooh, it's spicy.

It's good.

More. Let's get more.

[Tosi] Yeah, it's already
a rich, moist coconut cake,

but it is ready to sponge up
some of that cake hot sauce.

Right. I do see him using, like,
the whole thing on there

and just kind of soaking it up.

He'd love this.

[Tosi] I think this is such a clever,
inventive approach to cake.

I've never had a cake
quite like this before.

I think you executed it
to absolute perfection,

both in structure and balance of flavor.

Thank you so much.

Christophe.

Hi, Joseline.

Okay, Joseline, the entire tree
is a chocolate tree.

-Wow. I didn't know you could eat it.
-[Tosi] It's edible.

-What do you think?
-It's so cool. It looks like art.

[Tosi] It's like an art installation,
for sure.

Christophe, tell us what it is.

So today I made a six-foot-tall
bonbon tree out of chocolate.

The insides of the truffles
are filled with mango,

passion, and a little bit of lime.

Every single thing is just handmade,

with white chocolate coated with coconut,
raspberry, and pistachio powder.

Now, there's a little bit
of a curveball in here.

-There is a twist.
-What?

Today, I used
the most spiciest pepper in the world.

-Oh wow.
-The Carolina Reaper.

It is really spicy.

-If you wanna try one--
-I wanna try it.

Okay, first things first.

I say we experience
the mango-passion-lime ganache,

and then I'm gonna send you
to Carolina Reaper ganache town.

[Joseline] Wow.

-Isn't that incredible?
-Really cool.

Mmm.

Oh!

You said there's coconut in there, right?

I love that texture. It's so good.

To make a ganache like this,
you have to get it super-duper smooth,

which is like the finest craftsmanship
of chocolate technique.

I mean, I think this is something
my dad would love,

just because it has that coconut
and it's beautiful.

All right, Joseline,
this is your moment of truth.

The Carolina Reaper.

They're the hottest pepper,

600 times hotter than a jalapeño.

Oh my goodness.

Okay.

Okay. I'll try this one.

It's spicy. You feel it after. Like--

Ooh!

-It's good.
-What do you think your dad would say?

-He would love this.
-Really?

He'd probably grab so many of them,

just trying to see
if he could do many in a row.

But it's really good.

This is a blast.

-Yes, it's so much fun.
-Technically, it's incredibly proficient.

I think you did an incredible job.

-Thank you, chef.
-Thank you.

Bake Squad, I cannot believe

what you brilliant minds
came up with today.

So, Joseline, you have
a really hard decision to make.

You know which one you're taking?

I think so, yes.

Okay.

-Joseline--
-Actually, between two.

It's between two. Which two?

The taco stand and the 60.

Oh my gosh,
so it's between Gonzo's taco stand

and Maya-Camille's churro flan
and mango coconut cheesecake 6-0.

So Gonzo's sweet taco stand.

What did you think?

[Joseline] It looks like my dad's kitchen,
but in dessert style.

It includes so many
different types of flavors,

and it's very interactive.

I just feel like everyone would have
such a fun time with that one.

Okay, what about Maya-Camille's big 6-0?

[Joseline] I loved the cheesecake
and the churro flan.

It had all the flavors that my dad loves.

He loves like, the mango,
the coconut, the spice.

I was eating it, and I was like,
"My dad would love this."

And I think my dad
would order that at a restaurant.

Joseline, it's time to decide
which dessert you're taking

to your dad's big 60th party.

One,

two,

three.

I'm doing…

the taco stand.

All right!

[laughter, applause]

I'm going to the fiesta!

-Come down! Photo time!
-Yay!

-Awesome. Thank you for choosing me.
-Thank you.

One, two… Happy birthday, Pedro!

[shutter snaps]

Joseline, you have an important
birthday party to finish planning.

We're gonna meet you there shortly
with this incredible taco stand.

Get on out of here
and get ready for the party.

Thank you so much.

Bye, Joseline.

You did it. Congratulations.
You know where that goes.

-Gonna go right over there.
-Bragging rights, on the wall.

[happy cheering]

Super-Gonzo!

[Joseline] Today, we're celebrating
my dad's 60th birthday.

It's a big milestone for him.

I think he's coming. Hey! Shh!

I think he's gonna be really surprised.

[guests cheering]

He does so much for us as a family.

This is the least
that we could do for him.

[festive music]

Daddy, the Bake Squad
made this beautiful taco bar for you.

-Chapulines.
-Chapulines, yeah.

♪ Hey ♪

[Joseline] They have
so many really cool things.

The taco bar totally captured
everything about my family.

-Chapulines. Woo-hoo!
-Chapulines.

The flavor, the look,
totally is right up our alley.

I'm very surprised because it's very good.

-Good.
-It's so good, huh?

I like it because it's different flavors…

-The mango's good.
-Yeah, it's so good.

…and different textures.

Oh, that looks good, Peter.

I'm excited.

[mariachis singing]

[cheering]

[closing theme music plays]