Bakers vs. Fakers (2016–…): Season 1, Episode 5 - Hard Candy Land - full transcript

I'm Jason from Jersey City,
New Jersey,

and I am a professional baker.

I'm Pam from Philadelphia,
and I am a professional baker.

I'm Amanda from Connor, Texas,
and I am a professional baker.

I'm Mark from St. Petersberg,
Florida,

and I am a professional baker.

Hang on! The fun
is about to begin.

Four bakers are here
to do battle.

Golden-brown delicious.

Two are amazing amateurs.

Do I look like I need help?



Hey, have you got an
Easy-Bake Oven down there?

And two are professionals.

Lovely.
Out of this world.

But only they know
their true identities.

Their mission?

Just winning a bunch of money.

Outbake the competition.

If a professional baker wins,

they take home $10,000.

That sounds fancy.

But if an amateur is able
to fake out the judges...

I didn't want to stop eating it.

You're a baker.

...and take down the pros...
- Pssh! Pssh!



...they walk away
with 15 grand!

- Wow!
- [Gasp]

Bada-bing, bada-boom.

Are you a baker

or a faker?

- I...
- Am...

A...

DAMARIS: No!
NATALIE: What?!

No way!
No way!

I can't believe it.

Welcome to
"Bakers Vs. Fakers."

There are two rounds
of competition,

and Round 1 is my choice.

So, to start you off today,

you will be baking...

...bread pudding.

PAM: I love bread pudding.

I got this, Buddy.

I can do bread pudding
in my sleep.

But baking it in 45 minutes,
that's gonna be tricky.

My 5-year-old could make
a delicious bread pudding.

But it takes a real pro

to make a delicious bread
pudding using...

...hard candy!

Oh, man.

Ugh. These hard candy options,
they kind of suck.

[ Chuckles ] Well,
that's what you do with them.

But I can take this,

turn it into something,
and make it happen,

even though it's
the weirdest ingredient

I've ever heard
in a bread pudding.

Cinnamon, butterscotch,
peppermint,

root-beer barrels,
and strawberry candy.

All right, guys.
Put 45 minutes on the clock.

Get baking!

I love bread pudding.
Oh, me, too!

Bread pudding is baked
custard using bread.

And you can go
with Italian bread,

you could go with a brioche.

One of my favorites
is a panettone.

Mm-hmm.
I think that a pro move

is going to be baking
in a smaller vessel,

'cause we're on a time crunch,

so we want to make sure
that it can set in time.

I couldn't agree more.

But, with hard candy,

how are we gonna tell
the bakers from the fakers.

I think that a faker would
probably crush the candy up

and put it in,

and not do anything
more than that,

so you're getting that texture,
and, like,

these really harsh flavors.

A true baker could
melt down the hard candies

and make a sauce.
Absolutely.

Then you can use it
as your flavoring agent,

because those little candies
are a powerhouse of that flavor.

I'm kind of a rule-breaker

when it comes
to my cake designs,

and I like when my flavors
and cakes complement each other.

So, kind of going outside
the box with flavors,

I think it's just
so interesting,

and there's so much
you can do with that,

and I hope that somebody
takes a chance.

How much stuff can I grab at once?
[ High-pitched ] I don't know.

Not like you're in my way.

[ Normal voice ]
The kitchen's my playground.

I love to make stuff.

I'll wake up 4:00 in the
morning, and just start baking.

Drives my wife crazy,
but this is what I love.

Oh, boy.

My baking style is whimsical.

I like to bake stuff
that's got a little twist to it.

So, I'm making a chocolate,
peppermint bread pudding.

I think I need more butter.

Who makes
peppermint-candy desserts?

Nobody. I do.

Oh, man, you got challah, too?

Yeah, you copying me?
Challah! (Holla!)

We're gonna be
the challah-back girls.

[ Laughter ]

I'm using challah bread
to get more texture.

Oh, I'm sorry.

Look, I'm buttering my bread
before I even start.

Check out Mark.

Using challah bread
is a smart move

because it has a nice,
warm, buttery flavor.

Mark is heating up everything

that he's putting in
with that bread.

Let me get that milk hot.

He melted the butter.

He's heating up
the milk right now.

With the time crunch,
a warm custard's gonna

soak into your bread
at a much more rapid pace.

That's some pro action.

I need to get some
starlight mints going.

Peppermint can just be -
Pshw! - overpowering.

What are you making
with peppermint?

You smell it all the way
over there, can't you?

I think if I mellow it out
with the chocolate,

it's gonna be delicious.

So, I'm gonna use a little bit

with the chocolate cocoa powder.

All right, chocolate in there.

Chocolate,
starlight mints, boom.

Mark is using
peppermint and chocolate.

Those two flavors
go together so well.

DAMARIS: But the problem
with bread pudding

is not how wide it is,
it's the depth of your vessel,

and Mark has chosen
a very deep cup.

I don't think it's gonna
get cooked all the way.

I'm afraid it's gonna be raw
on the bottom, too.

Oh, anybody going
in the oven yet? Oh, just me?

Ohhhh.

Where's the sugar?

My style of baking
is not too by-the-book,

just do whatever
my heart feels like doing.

Sometimes, I just like
to throw things together

and see how they come out.

And butterscotch is one of my
favorite ingredients in general.

So, today I'm baking a banana,
chocolate-chip bread pudding

with a rum, butterscotch sauce.

45 minutes to do bread pudding
is a challenge.

You got this, faker.

Oh, whatever.

I've had a lot of practice
in the kitchen,

so don't mess with me.

Challah!
(Holla!)

I chose to use challah bread

because it's a little bit
more dense than the other breads

and would give
a good sweetness to the dish.

BUDDY:
Let's look at what Pam's doing.

Pam used the challah bread.

She cut the squares
very classic.

A little large
for this amount of time

to soak in the custard.

I'm afraid that the inside
of them is gonna be dry bread.

That's not a professional move.

Oh, I got to chop
bananas up still.

I know that the flavors
are definitely there.

The banana, the chocolate chip
melting inside.

Just throw it all in there.

It all goes together so good.

A little chocolate can't hurt.

I like the fact that Pam

is using the banana
and the chocolate.

It's gonna be two
different textures,

two different flavors,
perfect for bread pudding.

And that's why she is a baker.

There we go.

All right.

Amanda:
Ooh. Here we go.

I would consider myself
more of a throwback baker.

I just - I love everything
about the '50s era.

So, I like to stick
with the classics

but put a modern twist on them.

So, I am making
a cinnamon-apple,

butterscotch bread pudding.

Butterscotch - I think kind of
everybody does butterscotch.

That's like a grandma dish.

I bet my grandma knows
how to bake better than you do.

[ Laughs ]

My grandmother taught me
everything I know about baking,

and she taught me
how to make bread pudding

when I was 15.

So, it is definitely something
that's close to my heart.

Get my bread going.

I chose brioche rolls.

It's a very rich,
but very delicate dough.

I think a lot of desserts
nowadays are overly sweet,

and I like everything
to be balanced.

So, I'm going to use sour apples

that really play off
of the brioche

and butterscotch sweetness.

DAMARIS:
Look at what Amanda's doing.

She's making sure
that those apples

are gonna be cooked through,

and you're not gonna get
little hard nuggets of apple

in a tender bread pudding.

Amen.
Pro.

So, next, I need
to incorporate the butterscotch.

I'm going to crush them up
and throw it

into the actual batter
of the bread pudding

because with cinnamon
and apples inside of it,

the flavors will play
off of each other

and be very balanced.

Ugh.
Oh.

Those pieces are too thick.

I hope I don't break a tooth.

There's definitely gonna be
some texture in Amanda's.

I have a feeling that might be
a little too sweet.

A baker would've sifted out

some of those really large
butterscotch pieces.

There is no chance
that those chunks

of butterscotch
are gonna dissolve,

releasing that brown-butter
flavor that she wants.

JASON:
You got this. Come on.

So, today,
I'm using a ciabatta roll.

It's just a little bit more
on the savory and dry side,

and it's actually really,
really good for bread pudding.

I'm well-rounded.
I can do classic American.

I can do traditional.
But I really like to incorporate

my background heritage,

which is Puerto Rican,
into everything that I do.

What are we making?

I'm giving you guys
a twist on bread pudding.

I'm actually doing
Puerto Rican bread pudding.

It's a little bit more solid,
more like a cheesecake.

You're using butterscotch.

I'm melting up
some butterscotch,

and I use it as a flavor.

Okay.

And then, I'm gonna do
with the cinnamon candy,

I'm gonna do
a cinnamon whipped cream.

I like that.

What makes the bread pudding
Puerto Rican

is just the style
in how it's done.

The bread pudding is
actually soaked longer

and also with hot liquid

so it becomes more of like a
flan, cheesecake consistency -

more of a solid piece
rather than the chunks of bread

like you see
in a traditional bread pudding.

Every time I have bread pudding,

I just think about
growing up with my family,

and it just kind of brings me
back to my heritage

and to my culture.

Usually,
in Puerto Rican culture,

the women are always
in the kitchen cooking.

But in my family,
my dad was really

in the kitchen most of the time.

He loves to cook.

And actually he's really the one

who was a big influence for me
with wanting to bake.

Jason is making
Puerto Rican bread pudding.

So, it's gonna be really smooth.

Consistency-wise.
Texture-wise.

You know, the thing
about Jason's is

I just don't know
that it's a bread pudding.

But it's brave.
It's brave, but it -

It's a confident baker move.

Is it? 'Cause it's not
what we asked for.

You're the one that always likes
things out of the box.

I know.
And now you want to kill the guy?

And Jason's using a water bath,

which is going to
cook it all evenly. Pro.

Could be magical.
It could be amazing.

That cooked so fast.

I go to the oven,
I check my bread pudding,

and somehow, it's already done.

You out of the oven
already, Pam?

Mm-hmm.

The bread and the custard

should blend together,
but not be too mushy,

but also not be too overbaked.

If my bread pudding
cooked that fast,

I'm really, really scared that
it might be a little too dry.

What is Pam doing
with that knife?

A good bread pudding almost has
a souffle-like quality.

If you're sticking a knife
in it all the time,

you're deflating it.

It's like a vampire movie.

It's gorgeous, darling.

Are you a baker or a faker?

I...
Am...

A...

No!
DAMARIS: What?!

No way!
BUDDY: No way!

DAMARIS: What is Pam doing
with that knife?

A good bread pudding almost has
a souffle-like quality.

You've trapped the egg custard
into the bread,

and if you're sticking a knife
in it, you're deflating it.

NATALIE: The bread soaks up
the custard like a sponge,

so she doesn't have to poke
all those holes in it.

It's a home-baker move.

PAM:
I'm really, really scared

that it might be
a little too dry.

I decide to poke holes
into the top of my bread pudding

so that
when I pour the sauce over,

it seeps down into
the bread pudding

and kind of gives it
a little bit more moisture.

Well, all these holes
are really going to benefit me,

so it's okay
if I keep poking it.

Oven check.

My bread pudding is in the oven.

Now I'm going to use
peppermint schnapps

to make my glaze.

That's a second mint taste
to complement

the starlight mints.
All right.

Mark is whipping the cream
with a mint schnapps.

He's mimicking the flavors.

That's really, really smart.

This is thickening up nicely.

The decoration of it needs
to have that whimsical quality,

so I whisk in
some red food coloring

to give it
that red and white stripe

kind of like a candy cane.

NATALIE:
I am a visual eater.

I love when you can
incorporate color.

Love that red color.
Look at it.

It's like a vampire movie.

I'm okay with edible blood.

Competition just runs
through my blood,

and I want to win this
competition

because a few years ago,

my wife and I lost
our house to foreclosure.

The economy went down,

restaurants were closing,

and this money
would be very helpful

to kind of put us
back on our feet.

Ready. Ready. Ready.

Let's chill these out.

Bet you probably forgot this.
[ Chuckles ]

My bread pudding
is hopefully done.

Next, I'm going to make
a rum-butterscotch sauce.

Sugar!

The butterscotch texture
is creamy

and goes really well
with the banana

and the chocolate-chip flavors
of the bread pudding.

So, I'm going to melt down
the butterscotch

with some heavy cream,

a little bit of vanilla,
and a little bit of rum

to get a good,
thick butterscotch sauce

to pour over top
of the bread pudding.

I'll nail this part.

The flavors that I'm using
kind of makes me feel like

I'm in the kitchen right now
with my family,

with my grandma and my mom.

We used to bake
with butterscotch every holiday,

and it's my favorite memory
growing up,

of baking in the kitchen.

Gorgeous.
Gorgeous, darling.

Check out Pam.
She's using spiced rum,

which pairs well
with butterscotch.

Ooh, that smells like rum.

Pro move.

The deep, buttery flavors
from the butterscotch

pairs really well
with that vanilla flavor

that's found in spiced rum.

Come on.

Time is running out,

and I still have
to make my vanilla sauce

and my candied pecans

for my cinnamon-apple
bread pudding.

I'm stressing a little bit -
just a little.

Being one of the babies
of a big family,

I'm probably not normally
as confident as I should be.

I am used to, you know,
people all around me telling me,

you know,
"Don't do this. Don't do that."

So, I want to win so that
I can get more confident

and prove to myself that
I have what it takes to win.

Look what Amanda's doing.

She put in raw nuts,
and she's candying them

by putting them
in the melted butterscotch.

She's made it almost
like a toffee,

like a peanut brittle
with the pecans.

That is a absolute baker move.

Perfect.

Next, I need to make
my vanilla sauce.

It's just egg yolks,
sugar, vanilla, cream.

I'm whisking and whisking
and whisking

so it can become a very rich,

but very airy,
delicate vanilla sauce.

Good. Good. Good.

Oh, it's fantastic.

My Puerto Rican bread pudding
is in the oven baking.

The next thing I need to do
is a cinnamon whipped cream.

Cinnamon,
you know you're my favorite.

Once I have the cinnamon candy
melted down with water,

I'm hoping that the candy
is going to add cinnamon flavor

to the whipped cream
so that that'll bring

in a whole 'nother candy
into my baking.

Look at what a pro move
Jason is doing

by using not only cinnamon,
but cinnamon candy.

He's already
used the butterscotch.

Why bring in
that cinnamon candy?

Because real cinnamon
is just gonna accentuate

the whipped cream
so that it's perfectly seasoned!

Look, Jason is a pro.

He's not the baker.
You're the faker.

[ Laughs ] You're
- You're the faker!

I really want to win this money

because I want to invest it
back into my business

and take my business
to a whole 'nother level.

I just need this to bake.

Yeah, that's the name
of the game.

Right.

All right, two minutes left.

Natalie,
who are your two bakers?

I'm gonna say the pros
are Jason and Mark.

Jason using the water bath,
he knows what he's doing.

And Mark is willing
to try out something different

with that peppermint candy.

Only a baker would do that.

Damaris,
who are your two bakers?

Amanda and Mark.
I just saw Amanda's custard

and also the incorporation of,

like, that pecan brittle
on the top.

Those were absolute pro moves.

Mark is the only one
thinking about color.

He's making it fun.
He's making it whimsical.

10... 9...

8... 7...

6... 5...

4... 3...

2... 1...

Stop your work!

Whoo!

Great job, you all.

I feel good about it.
I wanted to have a style

that looked
a little bit different

than what everybody else
was doing,

and I think I achieved that.

Bakers and fakers,
I gave you 45 minutes

to make delicious bread pudding
using hard candy.

Jason.
Yes?

What did you prepare for us?

I prepared for you
a butterscotch

Puerto Rican bread pudding

and a cinnamon whipped cream.

I love the texture of this,
but, for me,

it's not exactly
a bread pudding.

It is identical to that

almost slightly undercooked,
cinnamon roll center,

and it is outstandingly good.

I might've liked
just a little bit

of a citrus note here
to brighten it.

It starts to feel
a little bit heavy.

It is like I've been at the mall

and I've eaten
the whole cinnamon roll,

and now I'm just gonna sit
in the car and hate myself.

[ Laughter ]
You know, like, it is rich.

I loved that you went
outside the box.

And it definitely has
a different texture.

It's nice and creamy.

It gets really, really good.

I think that the cinnamon
is maybe a little too strong,

kind of overpowering
the butterscotch.

I almost don't
taste the butterscotch.

So, just a little bit more pop

with the butterscotch
would've taken it

to the next level.

Amanda.

I have a cinnamon-apple
butterscotch bread pudding.

I put butterscotch pieces
into the bread pudding,

and then I have
a vanilla sauce on top.

And I candied the pecans
with the butterscotch candy.

I love the texture
of the pecans,

and I love the sweet,
creamy, luscious sauce.

Thank you.
By adding this really green,

unsweet apple with the cinnamon,
you've balanced it.

You've given me a bright note.

However...

I'm having
a little bit of difficulty

with the butterscotch pieces.

You ground them up.
There was a lot of powders.

But then there were still
some large butterscotch pieces.

When I get that butterscotch,
it totally -

The subtlety of
the apples is gone.

Thank you.

I think that you really
nailed the pudding portion.

I think that has a nice texture.

There's no, like,
soupiness at all.

At the bottom, I can see
right to the bottom.

And I think including
the apples is great.

Unfortunately, there were
large pieces of butterscotch

at the bottom of my ramekin,

and now they're getting
stuck in my teeth.

Pam, what did you
prepare for us?

I made a banana chocolate-chip
bread pudding for you

with a butterscotch sauce
on top of it,

and a little bit of a candied
pecan for garnish.

The butterscotch
in the sauce is delicious.

It is also delicious
with the bananas.

And it is delicious with the
chocolate chips - very smart.

Your bread pieces
are a little large.

Yeah.
And so a couple of them

are dry in the center.
Mm-hmm.

Where the sauce has
soaked down into it,

I thought you were
gonna deflate,

but it absolutely
was the right move

because that butterscotch sauce
gets down in there,

and it's moistening it,
and I need that a lot.

Thank you.

With every bite, I'm
getting a different flavor.

Like, I'm getting rum,
I'm getting banana,

I'm getting, you know,
chocolate bite,

and I love having that variety.

I think that there are
a few bits that,

because you cut the bread
pretty large,

they're a little bit dry,

and I think the sauce
could be a little thinner.

I think you may have
over-reduced the butterscotch,

causing the sauce to kind of
seize up a little.

It could've used a little
more liquid to thin it out.

But overall, it's really good.

Thank you.

Mark.
Yes?

Tell us what you made.

I made a chocolate peppermint
bread pudding.

The starlight mints are infused
through the entire dish.

Mark, chocolate
and peppermint, to me,

are a classic combination.

Yes!
I think it's really smart.

You're the only person

that chose something
other than butterscotch.

And for that,
I absolutely commend you.

But, it's a much deeper vessel

than everyone else chose,

and so you are not
cooked as far.

But because you used
that chocolate,

it's giving you
some leeway in there,

where, typically, I'd be like,

"Oh, this is a little
undercooked,"

because of the chocolate,
I'm thinking,

"This is just
like a molten cake."

Thank you.
I agree.

I think it could've been
baked a little longer.

It's kind of
just a little too gooey.

But you are screaming artist.

I could tell with your use of
colors and your experimenting.

And that's what we're all about.

I consider myself
an artist, too.

I think that that's really fun.
Thank you.

You did a great job,
but someone's going home.

And now, the judges
got to deliberate.

My dish was slightly
undercooked.

However,
the chocolate element in there

gave it that molten-cake feel,
which is great.

Win.

Bakers and fakers,
now it's time to see who won

and to find out
who is going home.

Damaris.

The winner of this round is...

...Jason.

So, this was not
a traditional bread pudding.

But you delivered
a dessert that was cohesive

and absolutely stunning to eat.

JASON:
Puerto Rican bread pudding

is definitely something
that's different.

But the proof is in the pudding.

Natalie, please tell us

who made the second-best
bread pudding.

Pam.

Good job, Pam.
You're safe.

Thank you.

All right, judges, we are down
to the two bread puddings

that you liked the least.

Damaris, please tell us
who's moving on to Round 2.

Amanda.

Oh.

Unfortunately, Mark, that means
you've been eliminated.

But before you go,
please tell us -

Are you a baker or a faker?

I...

am...

a...

faker!

DAMARIS: Oh, no.

I told you faker!

I can't believe it.
You totally had me fooled.

Mark, what do you do
for a living?

I am a balloon artist.
What?!

I twist balloons for a living.

I love balloons!

You have any balloons on you?

I just might have a few with me.

[ Gasps ] Yes!
[ Laughs ]

Being a balloon artist,

I get to be creative
every single day.

Whether it's a full outfit
or a crazy balloon hat,

I get to make stuff
up all the time.

Look, it's a mermaid.

Mermaid.
[ Laughter ]

Whether I'm working
with balloons,

or I'm working
with baking goods,

I like putting a lot of whimsy

and entertainment value
into my creation.

Gotcha!

Buddy, may I?
BUDDY: Please.

DAMARIS: Yay!

There you go.

[ Laughter ]

You did such
an amazing job, Mark.

Thank you so much.
Thank you, sir.

We appreciate it.
Thank you, everybody!

Can I try it on?
No.

Please?
It's my hat.

I got two bakers
and one faker here.

Well, we're gonna
find out who's who,

because in this round,

I'm gonna give you guys

the freedom to bake
whatever you like.

But you must incorporate...

cereal!

PAM: Cereal?

Marshmallow Oats,

Raisin Bran,

Fruit Rings,

Cocoa Crunch,

and Corn Flakes.

[ Chuckling ]

Cereal is designed
to absorb milk,

so if you're using
that in baking

with any kind of moisture,

you could end up
with soggy cereal.

All right?
45 on the clock.

Get baking!

We got two bakers, one faker.

How are we gonna be able to tell
the difference with cereal?

I'm really hoping the baker
can keep the texture

and incorporate
the cereal's crunchiness.

I agree.
I agree.

The baker would take one
of the really flavorful cereals

like the Fruit Rings

and use them almost like you
do sprinkles in cake mix.

Like a funfetti?
Exactly!

JASON:
May the best one win.

I'm trying to.
[ Chuckles ]

I won Round 1,
so for the second round,

I'm probably going with

something a little bit
more challenging than I should,

but I think I'm gonna
have enough time.

So, what are you doing, Jason?

So, I'm gonna do
a red velvet cake

and a Fruit Ring cheesecake.

Ooh.

I'm going to make
a red velvet cake,

and I'm going to make a filling,

which is going to be
a Fruit Ring cheesecake.

When you make red velvet cake,

you traditionally use
a cream-cheese frosting,

and cheesecake is done
with cream cheese.

So, it's kind of
the same concept.

You sure you got enough time?
You got 3 hours here?

I'm gonna try, Buddy.

I need to start
my two batters immediately

because they need to bake.

Mind you, it has to cool

before I can even
get it on the plate.

My cheesecake is looking good.

With the cheesecake just being
a plain, vanilla cheesecake,

I think that the Fruit Rings
with the cheesecake

is kind of like having
your cereal and milk.

Funfetti cheesecake?
I want the dish to be colorful,

I want it to be playful,

and I want it to just be
the star of the party.

Boom.

Look, Jason is a pro.

He is making his cheesecake

in the individual spring pans.

That's gonna be able
to bake no problem.

He's the baker.

DAMARIS:
Jason is the faker.

I think he's trying
to do too much.

He's giving us red velvet,
and he's giving us cheesecake.

That's a lot to do
in a short amount of time.

JASON: Come on.
Let's make it happen.

I need both of these.
I need all of these.

I love pumpkin all year round...

Don't drop the cereal.

...and pumpkin and chocolate

is my favorite
flavor combination.

So, for Round 2,

I am making a pumpkin cheesecake
with a Cocoa Crunch crust.

Smells like cream cheese.

To make my batter,

I add cream cheese,
pumpkin, some spices,

and I whip it all together

so that it gets to be
a smooth, creamy texture.

I'm incorporating
the Cocoa Crunch

as a crust for my cheesecake.

Genius!

Chocolate pairs perfectly

with those warm spices

in a pumpkin cheesecake.

Got to get this in the oven.

Check out Pam. Great pairing of
the rich, sweet chocolate

with that pumpkin flavor,
which is more subtle.

DAMARIS: Pam is using
the chocolate cereal

as the graham-cracker crust.

I absolutely love
that technique,

which means she's a pro!

PAM: It's baking.

There we go.

I chose the Corn Flakes
because I can candy them

and mix that into a frosting.

So, I am making honey-crunch
stuffed cupcakes.

They are reminiscent
of classic Americana,

but with a modern spin.

BUDDY: I'm telling you
right now, Amanda is the faker.

Look, look - she's not even
leveling her scoops over there.

No way. She's just
making a one-bowl cake.

She's also sifting all
of her ingredients together.

That's a classic technique.

So, that's gonna bring in a lot
of air into the batter

and make the cake's texture nice
and light and fluffy.

That's a baker move.

AMANDA:
I'm almost in the oven.

Making stuffed cupcakes
in 45 minutes is risky

because if I try
to fill a warm cupcake,

it's just gonna be
this soupy, awful mess.

There we go.

She has to bake those cupcakes
and cool them down

if she wants to put
any frosting on there

that's not gonna melt off.
Absolutely.

Okay, Corn Flakes.

To incorporate the Corn Flakes,

I'm going to candy them
in honey and sugar.

By candying the Corn Flakes,
they stay crunchy,

and they don't get soggy.

Well, I'm gonna switch.

I think Amanda
is definitely a baker.

She is coming up
with some really neat ideas

of how to incorporate
the cereal, which I love.

Yeah, pro move.

I'm winging this,

and I really hope
that they turn out

how I'm wanting them to.

Oh, man.
Cheesecake soup.

I'm checking on
the cheesecake...

Big issue going on.

Pam's having a little bit
of trouble with that cheesecake.

...it's not baking.

It's still jiggly.

I don't understand
why she bakes cheesecake

in her pie pan.

She should use the small
ring molds like Jason used.

I'm stressing out a little bit.

This is not looking promising
for me right now.

Shoot.

Better turn it up a little bit.

Oh, man!

PAM: Come on!

It's still jiggly.

The clock is
running down really fast,

and my cheesecake
is not cooked at all.

Pam has one cheesecake that
hasn't come out of the oven yet,

and it's not cooled down at all.
How is she gonna cut that?

When you're a baker,
you're resourceful.

You can think on your feet,
adapt to survive.

Absolutely.

A real baker would
have a plan B.

I'm gonna try to make
another small one just in case.

I think it's a smart move

to make a smaller one
with my extra batter,

just in case my larger
one doesn't cook in time.

Pam is showing us some
real baker moves right now,

because she has that
small cheesecake.

She's gonna save it.

It's gonna be, like,
down to the wire.

Oh, that cheesecake's
looking nice.

My cakes are in the oven baking.

You know what? I'm gonna use
all of my butter.

I decide to make a buttercream,
which is a traditional icing,

but I want to
incorporate myself,

my personality, into this plate.

I add the cereal
into the icing...

Looks cute, looks cute.

...because I want to have
some crunch and some texture.

Mmm.
It's all about that crunch.

Nice.

My cheesecakes are done.

Check it. Check it.
Check it. Check it.

♪♪ It's not baking ♪♪

But that red velvet cake
is just not baking.

I got to crank that.

You know, the problem
with Jason right now,

and why I think
he's a faker is that

he doesn't have enough time
for his idea.

Your cakes aren't
out of the oven.

They're never gonna cool in time
to put the buttercream.

He needs to have a plan B.

How do we know he
doesn't have a plan B,

and he's just waiting
till the last minute?

Let's just see what happens.

The waiting game.
I know.

I'm just hoping
this is going to bake.

Come on, cake.
Come on, cake.

How's it going over there?

It's going.
It's going?

While my cupcakes
are still in the oven,

I need to get started on
my honey mousse for the filling.

That has to be cooked
over a double boiler.

A double boiler
gives you more space

between the heat source
and your eggs

so that they cook slowly.

Your hand looks like
it's getting tired over there.

My gosh, this is taking forever.

There we go.

I add the caramelized
Corn Flakes

so that the frosting has
a nice crunch.

Amanda is folding in her
candied cereal into the mousse.

NATALIE:
Such a great idea.

The flavor of cereal
isn't exciting to me.

The texture of cereal
is exciting to me.

Amanda is definitely a baker.

AMANDA:
They're gonna be hot.

That is going to be
a big, big problem.

My cupcakes, they'll cool down
a lot faster

if I can open them up

and pull out some of that
inside right now.

My God, those are hot.

DAMARIS: So, Amanda did
something very, very baker-like.

By taking the centers
out of those cupcakes

and then putting them
into the freezer,

now they're gonna
get extra cold so that

when she puts the mousse in,
it won't melt.

So smart.

That's fantastic.
[ Chuckles ]

All right.
Cup of milk, whip that up.

While the cheesecake
is in the oven,

I start my whipped cream.

Just a little more -
secret ingredient.

I'm incorporating
more Cocoa Crunch

into my whipped cream
for that chocolate flavor.

Can't go wrong
with a little extra.

This little one.

I'm kicking myself in the butt

for not using
individual ramekins.

I'm just gonna use this one.

But it's gonna have to work.

The big one is a lost cause.

Luckily, things seem
to be working

the way they need to work,

and my smaller cheesecake
seems pretty okay.

BUDDY:
We're almost at the end, here.

Natalie, who are the two bakers?

Jason and Amanda are the bakers.

Amanda is playing flavors
and textures off of each other

by stuffing it with a mousse

and incorporating the amazing
Corn Flake crunch, which I love.

And I think that Jason pairing

the fruity cereal
with the cheesecake,

kind of like fruit and cheese,

it's super balanced.
Damaris?

Pam and Amanda
are the two bakers.

Amanda,
because she cut out the centers

out of those cupcakes

and then put them
into the freezer,

so that when she puts
the mousse in, it won't melt.

Pam, because she really
understand flavors.

Pumpkin and chocolate
are a super classic combination.

Oh, let's see.

Hot, hot.

The red velvet cake
just finished cooking.

No.

It's way too hot,
so I have to change my plan.

Watch.

Us bakers need
to adapt on the fly,

so I decide I'm gonna
use it as a crumble.

BUDDY: One minute left!

Down to the wire!

What is Jason doing?!

Oh, my gosh!
Come on! Come on!

I'm waiting till the last
30 seconds. I got it.

Come on!
Come on!

30 seconds!

Oh, he's going!

Oh, my God. Jason's done
something really smart, here.

BUDDY: 15 seconds!

He's taken the red velvet
that was too hot,

crumbled it up, and is putting
it on top of the cheesecake.

10... 9...

8... 7...

6... 5...

4... 3...

2... 1...

Stop!

Whoo!

Good job, you all.
That was close.

This is not
what I had planned at all,

but I'm actually really
happy with what I've done.

AMANDA: The mousse didn't really
have time to set like it needed to,

but nothing is starting to melt,
so I feel pretty good.

PAM: My dish is not pretty,

but my saving grace
is the flavors.

They are absolutely delicious.

Are you a baker or a faker?

I...

Am...

A...

Ohhh!

I gave you 45 minutes

to bake anything
you wanted using cereal.

Amanda, what did you
prepare for us?

AMANDA: I have a honey-crunch
stuffed cupcake.

What cereal did you use?

The Corn Flakes,
I candied them in honey,

then mixed them
into the whipped topping.

DAMARIS:
Because you did a yellow cake,

they tend to have almost like
a cornmeal flavor to them.

So, because you did that,

and then you chose
the cornflakes,

all the flavors are spot-on.

I have a little bit
of an issue with the mousse.

Your mousse is a little loose.

When I get into it,
it starts to leak out.

My cupcake was a little warm.

Exactly.
I knew that would happen.

But this is a really
nicely presented cupcake.

Thank you so much.

The candied Corn Flakes
is just such a great idea,

and I loved that you
put it into that mousse.

I like the texture
and having that crunch.

It's really good.

But there's too much
of the icing on top.

Okay.
It's a lot.

The ratio could be
tweaked a little bit.

But it's really, really good.

Thank you.
Pam?

Today I made for you

a pumpkin
Cocoa Crunch cheesecake

with a cinnamon cocoa
whipped cream.

What cereal did you use?

Cocoa Crunch in both
the whipped cream

and the crust of the cheesecake.

I think that the flavors
are amazing.

I love that you incorporated
the Cocoa Crunch into the crust.

It's a great flavor,
it's not too sweet,

and it complements
the cheesecake really well.

But the whipped cream
was overwhipped.

And if I were you, I probably
would've gone and remade it.

This is not the prettiest
cheesecake that I've ever seen,

but it is delicious.
Thank you.

You really like
those warm spices.

Yeah.
It was really smart

to make an aggressively seasoned
whipped cream

to go with
your subtle cheesecake.

You did it perfectly.

But I wish you would've chosen
a different vessel for baking.

I think that if you'd baked them
individually,

even in a ramekin,
this would've been flawless.

Thank you.
Jason.

Judges, today I prepared
for you a Fruit Ring cheesecake

with a red velvet crumble
and a Fruit Ring buttercream.

I used the Fruit Ring cereal
in the cheesecake

as well as the buttercream.

Judges?

I think that you took this
cereal, and you ran with it.

The cereal ground up
in the cheesecake is great.

It's a delicate flavor.

But because you've
added it with the dairy,

it's similar to cereal and milk.

I think that's so smart.

But I do not care
for the buttercream.

I don't know in what world
you'd ever pair a buttercream

with a cheesecake.

This is so fun.

The crumbled up
red velvet tastes amazing.

You did that in a really
short amount of time.

So, that's awesome.

I've decided
that I don't want cheesecake

with the buttercream.

But when I take some
of that red velvet,

and then I add that buttercream,

it's like two desserts in one.

But adding the cereal
in the buttercream

doesn't really make sense
because it is a little bit chewy

instead of having that crunch.

But overall, it's really good.

Thank you.
Thank you.

BUDDY:
Now comes the hard part.

The judges need to deliberate.

The mousse is loose.

But Damaris seemed like
she really liked my cupcake.

That frosting could have
just been left off the plate.

But they love the flavor
of the red velvet

and how it was in a topping,

so I think that's
really what's gonna

set me apart and make me unique.

The judges told me that my
whipped cream was overwhipped.

But the flavor of the cinnamon
and the Cocoa Crunch

in the whipped cream paired
really well with the pumpkin,

and I think that
they appreciated that.

Bakers and faker,
in this envelope

is the name of the winner.

But before I reveal
who the winner is,

I want you guys to reveal
who you really are.

Let's start with Amanda.

Are you a baker or a faker?

I...

am...

a...

Amanda, are you a baker
or a faker?

I...

am...

a...

baker.
Oh!

I'm shocked.

I'm not!
Where are you a baker?

I own my own stuffed
cupcake business,

called Baby Cakes.

We are best known
for my stuffed cupcakes,

and right now,
I'm operating my business

out of my parents' restaurant,

so I have a very,
very small hallway of a space.

I started baking professionally

when I was 15
with my grandmother.

She was a huge
inspiration for me,

and a lot of my
cooking style is from her.

Oh, good job. Good job.
Thank you.

Baking is in my blood.

I've done it
ever since I can remember.

You did a great job.
Thank you.

Jason, are you
a baker or a faker?

I...

am...

a...

faker!

No! No!
What?!

No way!

No way are you a faker!
Get out of here!

What do you do?

I currently work as a manager
for a publishing company,

John Wiley & Sons.

At work, we publish a lot
of cookbooks, baking books.

So, I was able to use
those books as inspiration

to teach myself baking.

Growing up, I was an actor,
a model, professional dancer.

That was really
my creative outlet.

And now I took
all of that energy

and all of that creativity,
and I put it into my baking.

My dream is to bake full-time
and have my own business.

Madonna mia, huh?

That's unbelievable.

Pam, I guess you're a baker!

I'm a baker.
Where are you a baker?

I own a cupcake shop
in Philadelphia.

Ooh, awesome.

I opened up Pamcakes Cupcakery
about 6 years ago with my dad.

We have a spiked
eggnog cupcake today.

We do a whole variety
of gourmet cupcakes.

In the last couple years,

my dad and I have become
very, very close.

We've worked a lot
of long hours together.

He's definitely helped me
build my dream.

I get to go into work every,
single day and do something

that I'm passionate about.

It's my happy place.

So, now that we know
who you are,

it's only fair that
I let you know who won.

Pam and Amanda,
if either of you win,

you win $10,000.

Whoo!

And Jason, if you win,
you win $15,000.

Yes!

All right, guys.

The winner is...

...Amanda!

Wow.

[ Applause ]

Congratulations.

Wow. Whoo.

That cupcake was astounding.

It really was so good.

And you should be so proud
of what you did here, today.

That Corn Flake idea,

girl, I am gonna steal that
as soon as I get home.

I'm so excited.

With the $10,000

and having
the confidence to know

that I can do it on my own,

I will be getting my own bakery.

It's gonna be great.

Great job.

Thank you so much.

Thank you.