Bake Squad (2021–…): Season 1, Episode 7 - Super Sweet 16 - 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.

[peppy pop music playing]

Did you grow up playing any sports?

-I was a swimmer. I did--
-All right.

-Yeah?
-Me too!

My arms are crooked.
They, like, hyperextend,

so it helps me swim.



Do that again.

-How do you do that?
-[laughs]

Bake Squad! Good morning.

-Good morning.
-You ready?

-[Gonzo] We are ready.
-We are.

Always.

All right. What's up, guys?

-Welcome.
-[Gonzo] How's it going?

Today, you might have noticed
we have not one, but two nominators.

[Gonzo] All right.

Here we have Hudson and Isabel.

-Hi.
-Hello, guys.

-Hi.
-Welcome.

This event is more than a big deal.

It's not just any party,
but the sweetest party there is.

-Sweetest.
-The sweetest party.

Hudson and Isabel,

let Bake Squad know
what they're getting into.

It is a sweet 16 birthday party
for our little sister.

-All right.
-So cool.

Yay!

[upbeat music playing]

-Birthday-- This is her.
-That's her.

That's her.

What is your soon-to-be-16-year-old
sister's name? What's she like?

Well, her name's Scarlett.

She's super adventurous,
she loves old kind of vintage things.

She's into a lot of art.
She's insane at ceramics.

-[Ashley] Love it. Tie-dye.
-Tie-dye.

-[Isabel] We're into tie-dye.
-[Tosi] You have to be. Vintage.

-We tie-dye together.
-We all tie-dye.

Tie-dye is so in right now.

So talk to me about
what being siblings is like.

How close are you?

We're all, like, incredibly close.

We're each, like, 15 months apart.

That's such a cute picture.

We've just kind of always grown up
doing, like, everything together.

What kind of stuff
do you all get down into together?

-We go to the beach, like, every day.
-Nice.

So you're like this really cool
laid-back beach family.

Yeah, definitely.

Tell us a little bit more about the event.
Like, paint a picture for Bake Squad.

So there's gonna be around 30-ish people.

Very, like, bohemian.
Like, old-school, vintage kind of like--

[Hudson] Like '70s.

A lot of it's gonna be, like,
kind of thrifted, handmade.

That is awesome.

For the party, it's definitely gonna be,
like, a more mellow color tone,

pastel colors, stuff like that.

Do you think she would be interested
in different tones of pink?

-Yes.
-And does she like flowers in general?

-Yeah, she loves flowers.
-Okay, perfect.

Okay, let's talk about
what Scarlett likes to eat.

[Isabel] She loves sweets.

-My kind of person.
-Savory things. She likes pizza.

[Isabel] That's, like--
We're kind of pizza people.

What about dessert? She likes sweets.

Yeah, she's very into, like,
French pastries.

I'm sorry, can you say that louder?

She loves French pastries too.

I have a few
French-pastry masters over here.

Actually, one very specific
French-pastry master.

-Am I right, Christophe?
-You're always right, chef.

[all laughing]

That's what I like to hear.

Any other types of desserts
that she's really into?

-Cake.
-She likes cake a lot.

Very specifically, red velvet cake.

That is the cake.

Uh, okay, do you have enough information?

Do you have enough fuel
to get those creative juices flowing?

-Yeah.
-Yeah. I think I have all I need.

Squad, I know one thing.
I know you got a lot of work to do.

Uh, yeah.

When Hudson and Isabel get back,

we wanna give them
four showstopping desserts.

-Sound good?
-Yeah, definitely.

All right, so together, then,
the two of you

are gonna pick which one
will work best for your event.

Perfect.

Bake Squad, Hudson and Isabel
will be back at the end of the day.

That gives you just seven hours
to complete those desserts. You ready?

-Let's do this.
-Ready!

Get in the kitchen, fire up the ovens.

-All right, let's do it!
-Come on, you ready?

-We'll see you two soon.
-Bye.

Go!

[upbeat pop music playing]

I think I got it.

Okay, it's gonna be so cool.

♪ Look to the left, look to the right ♪

♪ Come on, get ready, hold on tight ♪

I like that.

-Hey, buddy.
-Hey, hey.

What are you thinking so far?

So far, she's a super girly girl,

kind of flowery, kind of boho,

so I am thinking Jell-O cakes.

-Okay.
-What are you thinking?

So I'm thinking,
"Okay, she loves red velvet."

True.

She loves French pastries.

That's her thing, yeah.

Red velvet French pastries.

-That's fun.
-That's all I've got for right now.

That's a lot of pressure for you,

-especially from this guy over here.
-It's a lot. I know.

[French accent] How did you make
the macaron? The croissant?

-[laughing]
-Is somebody making croissants?

All right, Ash.

What are you attaching to from that brief?

I am completely attaching
to her retro cool-girl vibe.

She's super laid-back.

-[Tosi] Beachy, too, right?
-Super beachy, yeah.

And, okay, it's a sweet 16,
it's all about the car.

So I wanna make her this two-foot

camper-van red velvet cake.

[car horn honks]

I think it's super cool.

-It's a lot of cake, but I gotta go big.
-Good luck.

All right, Christophe.

-Morning, chef.
-Talk to me.

Pizza party today.

Making it look like a savory pizza
using only pastry ingredients.

An optical illusion.

[Christophe] Pizza illusion.

And what's the format?

One of the most classic pizzas out there,

which is the pepperoni.

When you're ordering pizza for a party,

you never just order one flavor.

There's always a vegetarian option.

So are you gonna give me an assistant?

Don't even start with me.

[chuckling]

It's not red velvet without some red.

[Christophe] All right.
We have eight pizzas to do.

I'm starting to hydrate my gelatin.

Gonzo.

-Hello.
-What are you making?

So today, I'm gonna go
with a little bit of Jell-O art.

This is not gonna be your mom's Jell-O
back in the '70s type of thing.

[Gonzo] It's a huge trend
on social media now.

Like, I'm gonna apply
some really cool techniques

where you inject flower petals
with a syringe

inside the Jell-O mold that I'm making.

-It's very cutting edge.
-Exactly.

She's a 16-year-old,
super active in social media,

so I'm assuming she would take pictures

-and put it on her Instagram.
-Yeah.

How many different cakes?

I'm thinking about seven different cakes.

-Okay.
-And the mold, that's one flavor.

[Tosi] Yes.

[Gonzo] Pear, apple,
pineapple, and fruit punch.

Gonzo, if you can pull this off,

-I think you will blow Scarlett's mind.
-That's what we're going for.

-All right, sir. Good luck.
-Thank you.

I'm known for my chocolate skills,

but I'm a well-rounded professional.

When I started in the culinary world,
I started as a dishwasher when I was 17.

And then I went to culinary school
in the coast of Argentina,

and then a year of pastry school
in Buenos Aires.

But I'm way far
out of my comfort zone here.

All I've seen before was tutorials
and a couple social media videos,

so it's going to be quite challenging.

But even though I'm not an expert at it,

I just wanna make sure
it looks perfect for Scarlett,

'cause I want her to have
something cutting edge,

cool, fun, and beautiful.

[peppy pop music playing]

[Tosi] Six hours to go, Bake Squad.

[Ashley] I'm getting
my red velvet cake batter ready.

I have so many sheets to bake off.

Thankfully, sheet cakes bake really fast.

It's just, like, 20 minutes per sheet,
so that is a big time-saver.

Sixteen for me
was all about thrifting all the time,

going to see bands play, skating.

And you only turn 16 once,

so this has to be epic.

Totally unforgettable for Scarlett.

Okay.

So I'm going big here.

So much cake.

I have to make
probably 20, 30 sheets of red velvet cake.

This is a huge, huge feat for sure.

Ash. So you've got your biggest
production moments done.

-Check.
-This is a big cake in a big moment.

Like, how can they be
a part of bringing this cake to life?

Okay.

Well, the edible paints,

they could always paint the side maybe
and sign their name.

-What do you mean? Anyone at the party?
-Yeah, like her guests.

What do you think? An interactive element.
I could have palettes of edible paint.

Oh, or they have, um,
those small cans of colored spray.

Wait, like spray paint?

Yeah, let's give it a shot. You have
any of those cans? I don't have any.

-Listen, I will figure it out for you.
-Okay.

I believe you can do this,

but it is a tall order, my friend.

-Good luck.
-Thank you.

The dough is ready.

[Christophe grunts]

Scarlett loves pizza.

And my stepson, Byron, is 16 also,
and he loves pizza.

Every time I'm telling him,
"Hey, you wanna eat pizza tonight?"

"Oh yeah. Sounds really good."

So let's, uh,
let's make some pizza over here.

The biggest challenge
about this pizza idea

is the pressure that I put on myself

to make it super realistic.

Pizza dough,

which is, in reality, the brioche dough.

After talking to Christina,

I decided to do a meat lover's pizza.

So I'm doing ground beef
made of milk chocolate streusel,

which is chocolate, butter, sugar, flour.
And it's really a crunchy texture.

And pepperoni
made of red and white streusel,

and I don't completely
mix everything together…

Then I make a roll.

…in order to get this little
white texture inside the chorizo.

Looks exactly like pepperoni.

All right.

Then I'm making the strawberry sauce,

representing the tomato sauce.

Okay, strawberry compote
is almost done over here.

Maya-Camille.

-Hey, chef.
-How's it going?

So I am exploring
red velvet French pastries.

I have some red food gel here.

I'm just gonna put
a little dollop in the center.

Got it.

So I'm making red velvet croissants,

and also an ombré crêpe cake.

I think it totally fits
with her boho style.

I love this idea. Red velvet croissants,
red velvet crêpes, you're done.

No.

Red velvet macarons.

You're gonna make three

insanely intricate
classic French pastries?

-Yes.
-Oh.

I have nothing but faith in you,
but this is it for you.

-This is your challenge.
-Thank you, chef.

I'm getting all my gelatin colors ready

to start injecting the petals.

So in order to do
all these different flower patterns

inside of my Jell-O,

you have to work with
a special set of syringes.

[Ashley] So as it injects,

-it follows the shape of the little cut?
-Exactly. It breaks through the gelatin.

So you have to be very, very careful,

making sure
that you inject the right amount

in the right position at the right angle.

[intense music playing]

Wow. That's amazing, Gonzo.

[Gonzo] If I make one wrong move
while injecting gelatin,

I have the risk of cracking the Jell-O,
and that could break my whole cake.

Or just placing the flower petals
in the wrong direction,

it will throw the symmetry of the flower
that I am building.

What is your chocolate component today?

No chocolate.

-At all?
-At all.

Are you okay?

-You look a little bit sick, huh?
-I know.

It's gonna be a long process.

I have seven
different Jell-O cakes to make.

So it's a game of patience.

[Ashley] Beep, beep, beep, beep.

Okay.

All right. I just gotta
get the frosting on the bottom

so the cake has something to stick to.

I've done some big cakes in my career,
but this cake?

[Ashley] Wow, this cake is going to need
so many sheet cakes.

[laughs] It tops the charts.

Whew.

Normally to make a cake this big,
it would, for sure, take a couple days

and a couple people.

Fourteen layers?

You crazy or what?

Yeah, I'm totally crazy.

Good luck, girl.

Whoo, thank you.

[Maya-Camille]
So I look over at Ashley's station,

and I see that she's making
this enormous RV van.

Made out of cake?

Red velvet cake?

I'm onto you, Ashley.

I see you.

[imitates van engine revving]

All right,
let's do the marshmallow fluff now.

Then mix, mix, mix.

I think Chef Christina is right.

I've never been to a party
with only one kind of pizza, you know?

I gotta give them more.

So I wanna do a veggie pizza
based on what I like.

So we have the red bell pepper,
green bell pepper,

mushrooms, olives, cheeses.

That's gonna look awesome.

Okay. Mamma mia.

So this top layer

is actually gonna be
my internal layer for the croissant,

and that's gonna give it
that red velvet swirl.

I moved to Paris several years ago.

The most memorable part of being in Paris

was eating all of the croissants.

When they bake, you should see
swirls of red on the inside.

Scarlett has never been to Paris,

and with this dessert,

I really would love to transport her
to the City of Lights.

Wow! Look at those beautiful croissants.

-You like?
-Awesome.

Yeah. This guy,
you wanna put it on the bottom.

-So when you bake it--
-When it bakes, it doesn't separate.

-Yeah.
-Beautiful, beautiful, beautiful.

All right, it is time to start carving
this giant cake.

Where do I even start?

That's okay. I didn't need that anyways.

Carving this cake
into the shape of the van…

It is just so tedious.

You have to be careful
when you're cutting.

I can't just hack away at the whole thing.

But the hardest part about it
is it being so massive

that I can't see around the entire thing,

so I don't know if it's
perfectly symmetrical on both sides.

[pulsing dance music playing]

All right, there we go.

I don't think
I should go any sharper than that.

I know that Scarlett loves red velvet,
and I know that she loves tie-dye,

so I'm not just making regular macarons,

I'm making tie-dye macarons.

Add two drops.

Swirl that on the inside.

Each macaron has two layers,
a bottom layer and a top layer,

so it requires a lot of precision.

If I make one mistake,
I have to start all over again.

I don't have time for that.

[Tosi] Three hours to go, Bake Squad.

Mamma mia.

[jaunty music playing]

French meringue for a French guy.

In order to make those mushrooms
super realistic,

I am cutting a shape
of a sliced mushroom into a stencil,

and then I have my French meringue…

Let's make some mushrooms, baby.

…and then putting the mushrooms
in the oven.

Ooh, the mushrooms?

It's gonna be beautiful.

And I need to do the last trick
to make them super realistic.

There we go.

Now we're talking.

[singer vocalizing]

♪ Gotta keep up ♪

♪ Pick your feet up ♪

♪ Gotta go faster, baby ♪

♪ Gotta keep up ♪

[Christophe] So I'm putting
a thin layer of chocolate ganache

that will be used to do the olives.

♪ Straight to the top ♪

♪ Don't stop ♪

[Tosi] Two hours to go, Bake Squad.

[Ashley] Christophe,
what are you doing over there?

[Christophe] Shredded vanilla mousse.

Looks exactly like cheese.

[Ashley] Wow, that looks great.

So I have the cake flat-iced,
which is great,

and now I just need to cover it
in modeling chocolate.

It may look
a little bit plain and unfinished,

but I'm wanting her friends
to be able to spray paint on the van

and bring it to life.

[Ashley] Hut, hut.

In order to create an ombré crêpe cake,

I have to mix
six different colors of crêpe batter,

and I'm going to end up
with about 75 layers.

[Tosi] Maya-Camille, what do you think?

-I love it.
-Is there room? Should I put it here?

Yep.

Look.

[Maya-Camille] Ah!

[R&B music playing]

I love this.

Wow.

-Okay. Keep at it, mama.
-Thank you, chef.

[Christophe]
I see Maya-Camille over there.

She's doing crêpe, macaron, croissant.

You wanna pick my specialty,
I'm gonna pick yours, huh?

Hey, Christophe. What are you making?

-You're from Chicago, right?
-Yeah.

Are you making a deep dish pizza?

Yeah, I do.

Oh, I see what's going on here.

I'm doing something French,
you're doing something Chi City, huh?

We're kind of, like,
flipping roles over here,

and let's see who's gonna win.

Pizza in the sky. Whoo!

[jaunty accordion music]

While I'm making the pizza,

I'm here to put out a show, man.

-Hey, Gonzo.
-Huh?

I'm a pizza man.

[Gonzo] It's good.

I am using apple
to make green and red peppers.

It's all about illusion.

[Ashley] Is that a crêpe?

What are you doing?

-What's this?
-I'm making an ombré crêpe cake.

What flavor is this, strawberry?

Red velvet.

Red velvet? [chuckles]

-Mm-hmm.
-You saw that big van over there, right?

-I did.
-What do you think that is?

-Oh, I know it's red velvet.
-All right.

Ashley's red velvet RV van
is absolutely beautiful,

but I think I might have this one
in the bag.

-Trying to swagger-jack me?
-Heck yeah, I am.

I am, like, psychotically competitive.

[both laughing]

Let's do this.

Marshmallow fluff.

[pop music playing]

♪ Tell me you love it ♪

Bake Squad, you have just one hour

before Hudson and Isabel
come down those stairs.

Perfect.

♪ You know you love it
You know you need it ♪

♪ One more time ♪

♪ You know you love it
You know you need it ♪

♪ You gotta have it ♪

[song swells, ends]

Now I'm trying to unmold this real quick.

The unmolding of these Jell-O cakes
is pretty nerve-racking,

'cause you have to be very careful
making sure that it comes out of the mold

without shaking it too hard,
'cause it could actually break the Jell-O.

You don't know exactly
what it's gonna look like,

and at this point you can't go back.

If you un-mold your gelatin,
and it doesn't look right,

that's what it's gonna be.

[tense music plays]

Feeling good.

[bright, upbeat music]

I got six more to go, but so far I'm good.

[Tosi] ♪ Ashley! ♪

Yeah?

♪ Look what I got ♪

Sweet!

-I delivered. It's your time to deliver.
-Thank you so much.

Go for it.

[electronic synth music]

Christophe.

Guess what I got for you.

Pizza boxes!

That's awesome.

All right, buddy.

Running a pizza shop is no easy feat.
It can be stressful.

-Oh yeah.
-Good luck.

[Christophe] La pizza è pronto.

All right, Bake Squad,
just 15 minutes to go.

All right.

Angelo!

Finish the last one!

Mamma mia!

Oh, Gonzo!

[Gonzo] Sweating bullets over here.

[Tosi] Maya-Camille, those look beautiful.

Thank you, chef.

All right, Christophe,
you have ten minutes to go.

-What are you gonna do with this time?
-I have to deliver myself. I need to go.

-You're walking out?
-Yes.

You're coming back though, right?

-Maybe!
-Christophe!

Where you going with that pizza, man?

-[Tosi] Be back here in ten minutes!
-We'll see.

Where is he going?

Well, this is actually kind of tricky.

If I drop one of these,
I'm pretty much screwed.

[Tosi] Bake Squad, in 60 seconds

Hudson and Isabel
will be coming down those stairs.

Please make sure everything is on point.

[dramatic music]

[Tosi] Bake Squad, Hudson and Isabel
are coming down the stairs right now!

Hi!

All right, Bake Squad, time is up.

Ovens off.
Please stand behind your creations.

All I can say is, wow.

But last time I checked,
there were four of you in Bake Squad,

and I actually only see three.

-[Gonzo] Where's Christophe?
-[Tosi] He left ten minutes ago.

-[scooter horn beeping]
-Mamma mia!

[all exclaiming]

Mamma!

La pizza è pronto!

Christophe, what are you doing?

I was stuck in the traffic.

[all laughing]

All right, well, Hudson, Isabel,

let's hit it.

Come on, follow me.

Maya-Camille.

Chef Christina.

Okay, first impression, Isabel.

I love it.

Tell us about this masterpiece.

[Maya-Camille] So, all of the pastries
have, like, a red velvet theme.

[Isabel] Insane.

[Maya-Camille] So we have
ombré in the crêpe cake,

we have tie-dye in the macarons,

and then we have croissants
with a red velvet swirl.

And you know the best part of red velvet
is the cream cheese filling,

so we have that in the macarons.

We have that in the ombré crêpe cake.

-[Tosi] Let's start with the macarons.
-[Isabel] Yeah.

-[Tosi] Oh!
-Yeah, exactly.

[Isabel] They're so good.

They're so good.
The best ones I've ever had.

-I could eat all of them.
-100%, yeah.

-Crunchy on the top, chewy in the middle.
-[Isabel] Exactly.

-And then that cream cheese frosting.
-Cream cheese.

[Tosi] Perfection.

-One hundred percent.
-Okay, croissants.

Give it a little tear.

Oh my God.

Oh my God. Do you know how long
it takes to make croissants?

For them to be crunchy on the outside
and doughy and hollow inside?

Pastry chefs take years
to master the technique.

Okay, are you ready
for a little crêpe cake?

Oh my gosh.

Maya-Camille, you nailed this ombré.

-It is a rainbow of red velvet.
-All of that cream.

-Oh my gosh.
-Over 60 layers of crêpes.

-[Isabel] That is a lot of layers.
-[Hudson] Lot of layers.

So good.

I love the colors, honestly.

It's pretty, it's delicious. It's perfect.

-I wanna eat all this. I really do.
-Yeah, I know.

Maya-Camille, I am blown away
by your technique.

Thank you again. Any last words?

-No words.
-It was so good.

I'll take that. I will take that.

Gonzo.

Welcome to my little Jell-O garden.

Okay.

It's funky.

-Funky?
-It's funky.

-So funky.
-In a good way.

It's incredibly eye-catching.

All right, Gonzo,
tell us about your creation.

They're all Jell-O, all right?
This is Jell-O art.

So the ones on the bottom are apple.

Then you have fruit punch,

pineapple…

-[Tosi] Pineapple.
-Yeah, the two on this side.

And then you have pear as well.

I'm feeling the pineapple.

-What about you?
-I'll go with pear.

So are these the types of colors
and flowers and stuff like that

that Scarlett would be into?

[Isabel] She definitely would.

[Hudson] She'd appreciate the artsy-ness.

Awesome.

Can you see through that?

-It's art.
-It is art.

-Okay, I'm going fruit punch.
-[Gonzo] All right.

Gonzo, can we just have a moment?

It feels a little bit, like,
snow globe-esque.

Yeah.

Mm-hmm. It's so good.

It's see-through, so you don't think
there'll be a lot of flavor, but there is.

-Good.
-[Hudson] Yeah.

It tastes like pear.
It tastes like the fruit. It's spot-on.

Yeah, and I used, like,
these really nice natural essences

-for the different flavors.
-It's super good.

What I love about it
is not only is it visually appealing,

but it's light and bright
and fresh in flavor.

-Definitely.
-Gonzo, incredible work.

You did all of Bake Squad proud.
Thank you.

Thank you.

[Tosi chuckling]

Buongiorno.

I mean, look at this spread.

Very realistic.

It looks like pizza.
That looks like a pizza.

It's an optical illusion.
We think it's savory, but it's sweet.

-That's correct.
-Come on, Christophe, tell us, what is it?

[Christophe] So today
we have two kinds of pizza.

The meat lovers pizza
with strawberry sauce,

with pepperoni
and ground beef made of streusel.

And for the cheese,
I did a Bavarian vanilla cream.

Okay.

Then we have the veggies pizza.

So we have marshmallow fluff as a cream.

Our little mushrooms
are made out of French meringue.

The little olives is chocolate crème.

And we have bell peppers,
which will be apple.

What about big daddy in the middle?

[Christophe] And we have
the deep dish pizza,

straight from Maya-Camille's city,
Chicago.

[Tosi] Oh my gosh.

-All right, meat lovers.
-In we go.

[Tosi] Your marinara looks
freakishly legit.

-You're coming in. Okay, get your slice.
-Okay.

I can't believe
you got pepperoni like this.

It looks super real.

Okay, ready?

It's so good.

Strawberry, hello.

[Isabel] Mm-hmm.

It's so weird. I take a bite,
and I'm expecting, like, pizza,

but then it's just--

-Sweet.
-Yeah.

It's a strange concept,
but it's very good.

Definitely an illusion. I definitely
did not think it would be this sweet.

I love how freakishly wonderful

this entire display is.

I love the way
that you not only got each pizza

to look like the pizza
it was meant to represent,

but to also taste amazing and delicious.

I'm impressed.

-Thank you, chef.
-Thank you.

Ash.

-Hey, guys. How's it going?
-Good.

Ash, tell us about
the whole shebiggity-bang.

[Ashley] For Scarlett's 16th birthday,

I wanted to give her
the most epic cake possible,

so I gave her
probably the biggest red velvet cake

she will ever have in her life.

How big is it?

-It has about 30 layers of cake.
-Oh my gosh.

-That's a lot of layers.
-That's a lot of layers.

And I thought, what's better
than the absolute most epic dream car?

-A camper van.
-She talks about having cars like this.

-That's, like, her style of vehicle.
-[Tosi] Really?

And what's going on here?

So these allow you
to put your own marking on her cake,

kind of like putting graffiti on the van.

-Dude, pick a color, get in there.
-I would love to.

[Isabel] Oh my gosh.

So cool.

Oh my gosh, how much fun is this?
Can you imagine this happening at a party?

[Hudson] This is a first.

All right. It looks great.

But you know,
I'm wondering, how does it taste?

[Tosi] The graffiti's so good.

-It, like, totally brings it to life.
-Yeah, exactly.

Wow.

[Tosi] Come on.

-For you, sir.
-Thank you.

-That's a big cake.
-That's a heavy piece of cake.

-All right, you two.
-Ready?

Let's do it.

I mean, this is, like, probably
the best red velvet cake I've ever had.

-[Isabel] Definitely.
-It really is.

-I could eat all this cake.
-Yeah.

-No judgment.
-Isabel?

It's exquisite. It's so good.

Ashley, how you managed

to so perfectly bake
30 sheet pans of cake…

-That's some good cake.
-The richness, the moistness of the cake,

and the even layers is insane to me.

-I think you did an incredible job.
-Thank you so much.

-All right, let's do it.
-We're off?

Bake Squad, you made
some out-of-this-world desserts today.

Yay!

-Good job, pizza man.
-Good job.

Okay, Isabel, Hudson, before I ask you two
to make a singular decision,

I wanna know
which was each of your favorites.

Isabel.

Definitely Ashley's.
I loved the spray painting.

The cake was the best
red velvet cake I've ever had.

It's big, and it's awesome.

Thank you.

I gotta go with Maya-Camille,
because I just--

I feel like I could eat it all day long.
Super good flavor.

It's so hard to describe. It was so good.

Everyone would just munch on it
'cause it was so good.

Sounds like two different Squadmates.

[laughs]

But you only get to go out
with one dessert.

I'm gonna give you a minute,
have a little whisper.

-You gotta make a decision.
-Come here, Hudson.

[bright, inquisitive music]

-Okay. I think we've come to our decision.
-[Tosi] All right.

Whose dessert are you taking?

-[Hudson] On three?
-[Isabel] Ready?

[both] One, two, three.

Maya-Camille.

[all cheering happily]

Maya-Camille, congratulations!

-[silently mouthing] Thank you.
-[laughs]

-[Gonzo] You did it!
-Maya.

-Okay, come on down. Come, come, come.
-Thank you!

-Photo time! Let's go.
-Yay!

-So happy for her.
-[Ashley] Yeah.

Squeeze in. Here we go.

One, two, three.

[camera shutter snaps]

Got it.

Oh my gosh.
This might be my favorite photo yet.

Okay, tell Maya-Camille
what you liked about it.

I loved the structure,

how there are different things in it.
It's just beautiful.

And everything tasted amazing.

Croissants, so good.

-[Hudson] I didn't wanna stop eating it.
-Yeah.

-[Hudson] And that there's so much.
-[Tosi] Okay.

You two, you have a very big
sweet 16 birthday party to show up to.

Get ready for that party!

-We'll see you there.
-Bye.

[Tosi] You know where this goes.

Congratulations.

-Thank you.
-So proud of you.

-Proud of you!
-Maya-Camille, congratulations!

Yeah!

Yeah!

-All right.
-[Gonzo] Great job.

[Tosi] Yes, Maya-Camille.

-[Gonzo] You earned it.
-[Ashley] Give me the croissants!

[Squad clapping, cheering]

-[upbeat pop song playing]
-[partygoers chattering]

[Hudson] Right now, we're here
to celebrate Scarlett's sweet 16.

She has no idea.
This is gonna be a huge surprise.

We're gonna raise the roof.

[Hudson] Everyone is here.
Even our family flew out to see her.

-She got a lot of her close friends here.
-[girl] Guys, they're coming.

Quiet. She's coming.

[Hudson] It's gonna be so crazy
when she sees everyone down here.

It's gonna blow her mind.

-Get it off.
-[all] Surprise!

[cheering]

Oh my God.

[French accent] Welcome to Paris.

[Scarlett] Oh my God.

♪ Happy birthday to you ♪

I'm in Paris.

-I love the colors. I love all of it.
-The whole thing, red velvet.

-That's why we got it.
-Perfect.

We got a nice creamy inside,
nice flaky croissant.

France.

[Scarlett] I love this party!

I'm shoving this in my mouth.

The macarons are my favorite.
I literally think I've had 32.

Isabel, Hudson, you guys know how much
I talk about France and visiting Paris.

It means so much that you gave me
the best 16th birthday ever.

Thank you, Bake Squad.
This has been amazing.

I couldn't have asked for
a better birthday.

[applause, cheering]

[jaunty closing music playing]