The Great Canadian Baking Show (2017–…): Season 2, Episode 1 - Cake Week - full transcript

It's time to put on your

stretchiest pants, Canada,

because over the

next eight weeks,

ten of the country's

best home bakers

will fight sweet-tooth and nail.

Who will be victorious?

And who will be

the hungriest, besides myself?

Welcome



to the battleground,

aproned crusaders!

And welcome to

The Great Canadian Baking Show.

I cannot

believe that I am here.

This is surreal.

Seeing the spires on

that tent is something else.

I mean, it's cool.

Pinch me.

Pinch me now.

From

thousands of applicants,



ten new bakers

have been chosen...

I'm as ready

as I ever will be.

...to compete

in the baking tent.

My kids were like,

"You need to get on there."

And I'm in the tent!

I am so intimidated

being the youngest

one in the tent.

There are people

that have been baking

longer than I've been living.

Professional

judges trying my baking.

Oh, my God!

Acclaimed

pastry experts,

Bruno Feldheisen

and Rochelle Adonis,

will scrutinize

the baking once again.

Bruno is

mind-blowingly inspiring,

but he's also very intimidating

because he knows

his stuff so well.

Good shape,

good proportions.

Rochelle has a side

that kinda scares me.

She knows what's up.

You can't hide

anything from Rochelle.

This baker

has not understood

the symmetry of the strawberry.

This season,

the bakers will face

24 new challenges

designed to reveal

their creativity and range.

Aah.

Very therapeutic.

Cakes,

cookies, breads,

and desserts

that will dazzle and delight.

They look

prettier than me!

Agh!

Every time I see you,

you have like a wild

panic in your eyes.

Each week,

one will be asked to leave...

Agh!

You've got it.

Keep breathing.

...and one will

claim the title of star baker.

Beautiful!

But who will

battle to the end...

I hope I know

what I'm doing.

I just wanna eat it now.

...and emerge

as the ultimate winner?

Agh!

Whoa!

The EP Taylor Estate

in North Toronto

is home to

the Canadian Film Centre

and... The Great

Canadian Baking tent.

Over the next two days,

the bakers will face

three challenges.

Hello, bakers!

And welcome to

The Great Canadian Baking Show.

I'm Dan Levy.

I'm Julia Chan,

and say hello to the only people

who are contractually obligated

to eat more desserts

than Dan here:

your lovely judges,

Rochelle Adonis

and Bruno Feldeisen.

So now it's time to bake up

because it's Cake Week.

That's right, and today

we want you to make us

weak in the knees

with your very own modern,

elevated version of the classic

upside-down fruit cake.

And as I'm sure

you're all aware,

you won't really know how

the cake is going to turn out

until you flip it upside-down,

hence the name.

That's right.

So, you have two hours

for this challenge.

Set those kitchen timers,

take a deep cleansing breath...

and, uh, no pressure.

On your marks...

Get set...

Bake.

I get to do this.

Yay!

Ready to bake.

Oh, my gosh!

It's magical.

Can't believe I'm actually here.

You know, a little

bit nervous, of course.

I hope I know

what I'm doing!

I'm so excited

about this new batch of bakers.

We set the bar

pretty high last year

so they know what we expect.

I'm in the tent.

I'm here.

Can't get rid of me now.

Well, you can.

They can.

Cake is the

true test of a great baker.

It's their platform

to show us who they are.

A traditional

upside-down fruitcake

is a sponge baked on top of

a layer of fruit.

It's flipped when it

comes out of the oven

so the fruit on the bottom

becomes the top.

Stress,

happiness to be here,

excitement...

Stress.

An upside-down cake

might look very simple.

However, there's three points

that's very important;

the flip itself,

the choice of the fruit,

and then the ratio

of fruit to cake.

Too much cake, not enough

fruit, not enough flavours;

too much fruit, not enough cake,

what's the matter with you?

I can feel the energy.

There's a lot of energy

in this tent right now.

A lot of good energy,

a lot of excited energy.

It's always

hard to cook some place

that you're not exactly

familiar with.

It won't turn on.

You have to hold it.

Okay,

thank you very much.

I have some

Amaretto there, so...

I might just bring that

a little bit closer in a while.

Still giddy

from her recent wedding...

So good.

...purchasing

manager Ann Marie

spends her down time

nature watching,

by the water

in Pickering, Ontario.

She thinks

her upside-down cake

with fig and rosemary

is the perfect pairing.

Hi, Ann Marie.

Hi!

How are you doing?

Hi.

Good, how are you?

Good!

I'm better now.

Fresh figs!

I love figs.

And they're so pretty.

But they can be bland.

How are you gonna...

They can.

...elevate them?

So, I have some

wonderful honey that we've got

from a farm close to our home.

Beautiful.

Right now, on

the bottom, that's sugar, ah?

Sugar, some Amaretto,

and, uh, love.

Thank you.

Thank you!

Bye, good luck!

What happened across--

it's a massacre--

It's a blueberry massacre

all over your pot!

Well, molasses is not

a pretty thing in the making.

I'm just telling you.

These are some

East Coast flavours?

Yeah, yeah, definitely.

Back home

in Charlottetown, PEI...

Wendy often

plays host to rocking

East Coast kitchen parties.

Yee-haw!

She's making a

sticky banana upside-down cake,

with blueberry molasses filling

and topped with rum

whipped cream.

To keep their fruit in

place at the bottom of the tin,

most bakers are using a caramel

made of either white

or brown sugar.

This is what I like.

But getting the best

design has a lot to do

with a baker's knife skills.

It's like I've never

cut a mango before.

Andrei, you seem very calm.

That is because I made

a strategic decision

to start with a minimalist cake.

I cut rhubarb in a

parquet floor pattern.

When he's not

sailing the high seas...

...Andrei works as a

software engineering consultant

in Vancouver.

His

rhubarb parquet

upside-down cake

is designed

for simplicity.

I'm looking

forward to seeing it.

I am too.

Fingers crossed.

Yeah, thank you.

Thank you.

Thank you.

Covering

the fruit with batter

is the point of no return.

I've added pureed

blackberries to the lemon mix

to give it a little purple

without using any food colouring

just so I can get a good little

swirl colour going hopefully.

A man of many

talents in the kitchen,

Tim also manages a hardware

store in Brockville, Ontario.

So you're gonna need

four of those guys there.

He's hoping

his triple berry

lemon upside-down cake

measures up.

Bake...

Bake even...

And don't over-bake!

We're goin' in!

45 minutes.

How's it going?

Uh, it's grand.

How about you?

It's in the oven.

Beautiful.

Beautiful.

That's what

I like to hear, Wendy.

I am praying to every

God that ever existed ever,

and they will all

come down and be like,

"This cake,

best thing ever."

At 19, Timothy's

best moments include

founding his high school's

baking club

and playing trombone.

His dark

chocolate upside-down cake,

showcasing pear and lemon,

promises to impress.

There you go.

Alright.

It's in the oven.

Fingers crossed.

After their

cakes are in the oven,

the bakers can tackle

glazes and decorations.

He loves me.

He loves me more.

He loves me.

This is probably salt.

Ugh.

Hi, Devon.

How's it going?

I'm calm

and having fun, and...

And lying?

Lying through my teeth!

Yeah.

In his hometown

of Wynyard, Saskatchewan,

Devon brings his laser focus

to the family business

of tombstone carving.

He'll apply that

same focus to an upside-down

sandwich cake made with

mango and gingerbread.

Are you not

worried that the mango's

gonna break down too much

in the baking?

Uh, yeah.

I am worried about that,

of course.

Okay, okay.

So we're an optimist.

I am an optimist.

Good luck.

Thank you!

I'm like still

busy doing stuff!

'Cause I'm so slow!

Hi, Mengling.

Hi!

Who do you

bake at home for?

For me,

my husband, and my puppy.

Your puppy!

Oh.

Oh, puppy!

Mengling's puppy

gets a birthday party

and a canine cake with family

and friends in Toronto.

Happy birthday!

But her boozy upside

down cake with apples and pecans

is strictly for

human consumption.

Can you smell that?

Yeah!

Yeah.

Just woke up.

It's like, "Hello!

Chai's in the house."

Chai

is the signature spice

of Sachin's upside-down

pear cake.

And it's sweets like these

that keep this

Halifax dental

professor in business.

I just wanted to pull

something from my background

for this bake, and I

love a good cup of chai

so I figured let's just, uh,

spice this up with that.

Ah!

Bakers, you

have one hour left!

Yep.

Oh, I just

wanna eat it now.

No, that's raw.

Yeah.

Ooh, bake longer, boo-boo.

How is she doing?

It's, it's...

doing pretty good.

Good!

She's just

waiting to get dressed.

What's underneath?

Cranberries.

Ruby jewels.

Oh!

Sadiya's ruby jewels

will crown an upside-down cake

flavoured with

pistachio and cardamom.

After mastering

the art of baking

and earning an MBA,

Sadiya homeschools

her two sons in Edmonton.

6+6 is 13?

Yeah.

Hmm?

Cake just needs

to do what she needs to do.

Be the star of the show.

I'm just

testing the cake.

Oh!

Looks like it's done.

Just making sure.

10 minutes, bakers.

We will catch you

on the flip side...

in 10 minutes.

Coming out.

Ah!

The moment

of truth is here--

flipping the upside-down

cakes right-side-up.

Okay.

One, two...

Now I'm nervous.

Three.

Three.

Ooh.

Ahh!

You feel good

about that, right?

I feel good about that.

Good, good.

Aah!

Flipped.

It's good.

Megan, we've caught you

at just the right time.

You are

super organized here

with your garnishes.

I can't sit still.

I don't get a chance to sit

still 'cause I usually have

someone grabbing at me or

shooting Nerf darts at me, so...

Yeah.

On her sprawling

farm in Leduc, Alberta,

Megan keeps herself

busy raising three

rambunctious boys.

Here in the tent, she's

attempting a triple-layer

mango berry

upside-down cake

with a middle layer

of mint cheesecake.

Hah...

Ah!

This is so stressful.

Parquet indeed.

Looks great.

I'm a little bit

worried that maybe I've made

my cake too simple.

We get the gist.

Let's hope so.

It's not

the most beautiful thing

but it could be a lot worse.

Put the missing

jewels back in.

30 seconds, bakers!

30 seconds remain.

Boom.

Cover up the cracks.

It's great.

That side's nicer

than the other side.

Smells really good.

Hands up,

cakes upside-down.

Your two hours

has come to an end.

We have cakes.

Can I eat it now?

The bakers will now

have their creations judged

for the very first time.

This is a true

upside-down cake.

You put all your effort

into decorating it...

Yes.

...before

it goes into the oven.

You've got a lot

of bursting chai flavour.

The pear could have used

a little bit more baking

and that's why you're lacking

the brown colour on it.

The pear's

beautifully glazed;

it's just your knife

skills need a lot of work.

I would agree.

Great chocolate flavour.

It tastes a lot

better than it looks.

Thank you.

So the use of the

rosemary is such a brave choice.

The flavour of those

figs is just delicious.

Thank you.

You should

be very proud of it.

Phew!

The caramel

is sitting beautifully

with the batter of the cake.

Oh, I can really

taste the bourbon.

It's a really lovely accent.

It's very elegant.

Yay!

Tim, I can't

see much cake.

I had about two and a half

minutes to decorate.

Can I de-busy it?

Yes, yes, we can.

Okay, I can feel

a good smoothie coming on.

There's not a lot

of air in your batter.

Undercooked as well.

Beautiful

fruit on the top.

What kind

of cake is this?

It uses butter,

and I replaced

some of the flour

with pistachios.

When you start

replacing flour with nuts,

there's a lot of oil in nuts.

They make everything heavy.

The whole flavour

combination is excellent.

Thank you.

So, Wendy,

what happened there?

When I put

the cream on,

of course the cake

was still warm.

It's ugly,

but it's delicious.

Thank you.

That's a cake I wanna

jump into and really taste.

Your cake is very

fruity and not overly sweet.

The texture

of the mint cheesecake is,

is delicious.

Thank you very much!

Is this what you

expected it to look like?

No.

It looks goopy on top.

I never had mango

and gingerbread before.

It's a wise and clever

flavour combination.

That's the best

cake I've had so far.

No!

Thank you!

Andrei.

How are you?

I'm very nervous.

This does look

like a parquet floor tile,

but I would've liked to

have seen a bit more height.

I would've doubled

or tripled the cake batter.

That packs a punch.

It's a beautiful, rich cake.

Very well executed.

They liked it, so I

guess that's all that counts.

Holy bananas!

I'm maybe good at this!

Rochelle

said it was elegant.

That was like the highest

compliment I could imagine!

Hello, bakers, and welcome

to the notorious, the revered,

the often-tricky

technical bake.

As you know,

you will all be given

the exact same ingredients,

the exact same recipe,

but of course one that

you have never seen before

and here's the catch:

the recipe may or may not

be complete, so you'll

have to use your best

baking instincts

to figure it out.

And like all

technical challenges,

this will be judged blind

and unfortunately we don't

have any blindfolds today.

So if Bruno and Rochelle

could take a step outside,

that would be wonderful.

Okay, bakers.

Today you will be making

an orange chiffon cake.

Light and fluffy like

a teacup Pomeranian.

You have two hours.

On your marks...

Get set...

Bake.

Oh.

I have actually

never made a chiffon cake.

I know what they are,

but I've never made one.

Oh, it's like a really

light and fluffy cake

that's orange-flavoured.

I guess we'll figure it out

as I go along, won't we?

Rochelle,

an orange chiffon cake...

Why?

So, Bruno,

this is gonna tell us who has

a fundamental

knowledge of baking.

You can see it's just so

beautifully smooth to cut.

The glaze is lovely and set.

What do you think?

Oh, it just

looks beautiful.

I love the fact it's

very spongy when you push it.

It bounces back.

It does.

And look at

those candy citrus.

That's gonna

challenge our bakers

with another technical trick.

This will have

some of them really nervous.

7 egg yolks,

orange juice, vegetable oil,

orange zest,

half teaspoon of vanilla.

Overall,

how do you feel today?

I feel very blinded.

I have no idea what I'm doing.

You're certainly

putting on a brave face.

I have to.

Okay, I gotta think.

An orange chiffon is

a moist and fluffy sponge cake

that rises high in the oven

with the help of oil

and egg whites.

The bakers have been provided

with all ingredients

they'll need...

I forgot

to sift earlier.

...and

a very cryptic recipe.

I'm assuming

that I was to do

my own orange juice.

They'll have to rely

on their baking knowledge

and instinct.

I'm feeling

about a 7 out of 10

on the confidence level.

So right now I'm whisking

together the wet ingredients

and then I'm going to make

a French Meringue.

What's

a French Meringue?

French meringue

is made by gradually combining

egg whites with sugar,

and whipping until

they form stiff peaks.

Oh, that's coming up nice.

It's good.

My egg whites were perfect.

It's good.

Whisk together

wet ingredients with dry,

and then fold in the meringue.

I'm using

the Julia Child folding method.

Turn the bowl down

the middle and turn around.

I'm not sure if it works but...

You still wanna, like,

incorporate everything.

You don't want giant chunks

of meringue, um... like that.

You don't want that.

This...

is whipped.

Have a great trip.

It just says

325 degrees until done.

So it's anybody's guess.

An orange chiffon

needs one hour in the oven...

Okay.

...or until the cake

tester comes out clean.

We'll see at 45

what this is doing

and we'll go from there.

While their

cakes are in the oven,

the bakers must create

a decorative element.

Meanwhile,

candy citrus.

Candy citrus.

That's it.

Ooh, that's tough.

No!

Is this candied citrus?

Oh, God.

Okay.

I've done equal

parts sugar and water,

and I've boiled it,

and see what happens.

The proper way

to candy citrus

is to simmer

the slices long enough

to cook out the

rind's bitterness,

making it fully edible.

Oh, look, and this

one's really soft, so...

Not edible but candied.

Shiny and glazey.

Cooked too much.

That's okay.

Sh -nitzel happens.

Bakers, you have

20 minutes left

in this technical challenge.

Nope.

Can tell already.

Big nope.

Wow, look

at how it rose.

So, let's

see how this looks.

Yep, that's done.

That's good.

"Properly

cool cake in pan."

Properly cool...

There's feet.

Chiffon cake

needs to cool upside-down

so it doesn't lose the height

gained in the oven.

But if

not fully cooked...

Agh!

...the

bottom will fall out.

I have no idea.

Timothy.

I'm just wondering

how I should cool this cake.

What do you think?

If I let it cool

right-side-up,

the weight of itself's

gonna crush itself

cause it's so light.

Maybe.

Interesting.

But also if I turn it

upside-down it might be a mess.

Uh huh.

I'm gonna turn it over.

Bakers,

you have 10 minutes left.

Oh!

Okay...

It turned out

really well.

Just, we'll give it

a couple more minutes,

and then I'll glaze

and we're good to go.

This glaze

is a complete mystery.

It just says to mix

together ingredients,

but no proportions

of any of them.

Talk about

playing by ear.

My glaze

looks like garbage.

Shoot...

This glaze

is not thick enough.

My cake is seriously

falling to the side.

My zest got

a little zested.

Okay, bakers, time is up

on your orange chiffon cakes.

Please bring your cakes

up to the gingham altar,

and place them

behind your photo.

The judges will

be looking for a good rise,

spongy texture,

a perfect glaze,

and properly candied citrus.

Okay, so let's

start with cake number one.

Beautiful clean sides.

A good candy particularly

on the lemons.

The cake has

a good orange flavour.

I wish we had more

glaze on the top.

Cake number 2.

There is a big dent on the side.

It hasn't

cooled entirely.

Stretched out

upside-down in a tin.

Amazing orange flavour.

However,

it's just a bit too stiff.

Not as soft as you would like.

Number 3.

Cake's got a good height.

Citrus, there is

not a hint of bitterness

and the texture

is very, very good.

Cake number 4.

The glaze looks

great but the citrus

looks like they've

just been boiled.

Looks like there is

pieces missing of the cake.

Cake number 5.

Beautiful

citrus decoration.

I love the drips on the side.

That's got

the best texture so far.

So, cake number 6.

The glaze...

it's almost grainy.

It's not very shiny.

The peel,

it's quite bitter.

Next, this glaze is what we were

really looking for, isn't it?

Mm-hm.

It looks fresh;

it's got a gloss on it.

Very light.

Yeah.

Very, very good texture.

Yeah.

So, cake number 8.

The cake is not

positioned properly.

Should have been the other way.

Yeah.

And you can see

the cake texture.

It's very crumbly.

Okay, cake number 9.

Huge challenges

in the unmolding.

It's destroyed on the side.

The grapefruit

is not candied.

Lucky last.

Some challenges

with the glaze.

The cake itself

has a lovely texture.

A solid effort.

Bruno and Rochelle

will now rank the cakes

from last to first.

In tenth place...

whose is this?

Timothy.

A lot of problems with

the structure of the cake.

Sorry.

In ninth place,

whose cake is this?

It's mine.

Your

citrus let you down.

Candied that citrus,

it would have been much better.

In eighth place

is Megan; Tim is seventh;

Ann Marie sixth;

Sadiya is fifth;

Devon fourth;

and Andrei is in third place.

In second place?

Oh.

Mengling.

Great flavour, great height.

I just wish you

gave us more glaze.

Thank you.

And in first place...

Sachin, well done!

Thank you.

The fruit was

beautifully candied

and arranged.

The glaze was gorgeous.

The structure was divine.

Well done.

Thanks.

Well done.

Thanks, thanks.

Big bow!

Oh, boy.

Oh, boy!

I really wanted to

deliver on this one,

and I'm really happy

the way that turned out.

It's day 2

of Cake Week.

Today's showstopper challenge

gives the bakers one more chance

to wow the judges,

before they decide

who wins Star Baker,

and who leaves the tent.

It was definitely

a huge learning curve yesterday.

The judges are so picky.

I never would've

expected this, but...

I probably should have!

I'm gonna show them

what I can do today.

I really wanna

show them what I...

I have to show them

what I can do today.

Hello, bakers.

I hope you're all

refreshed and revived.

For your very first

Showstopper challenge,

you'll be baking a cake

for a special occasion...

a birthday.

Because what are birthdays,

really, without cake?

I guess just constant

nagging reminders

that we're all getting old.

So...

On a lighter note,

you may bake this cake

for whomever you choose.

Your six year-old

nephew or Beyonce...

Or me.

Whoever you

think is most deserving.

The judges are looking

for three layers

and two different flavours.

Just remember, this

is the Showstopper challenge,

so be sure to stop the show!

You have four hours

on the clock.

On your marks...

Get set...

Bake.

Birthday cakes

are so much more special

than just your

everyday teacake

because they're

made with love,

and that's really

the main ingredient,

and you can taste it.

I've got

a lot of stuff to do

in the next four hours.

My bracelet

says "fearless."

It's just a word, but it's

a powerful word, isn't it?

Today, I'm

looking for a few things

in those birthday cakes.

Decoration, a good balance

between height and width,

and then the flavour.

I want those flavours

to burst out in my mouth.

It's gonna be a whole

time management thing as--

like I seem to be having

a lot of fun with these days,

but, um, yeah,

I think we'll be good.

Using at least

two flavours and three layers,

the Showstopper challenge

is a chance for the bakers

to push their imaginations

to the limit.

Cake's for a very good

friend of mine whose birthday

was a couple of days ago,

and normally if I'd been in PEI,

I would've made her

a cake, so, um...

this cake is for her.

Drawing on

a famous literary scene,

Wendy is spreading

raspberry cordial frosting

over three layers of chocolate

and lemon polka dots.

The cake's got a bit

of a Victorian tea party

kind of feel.

Wendy isn't the only

baker building a pattern

inside the cake.

My cake base

is white chocolate.

Well, there's two cake bases:

one's a white chocolate,

and one's dark chocolate.

A chocolate

checkerboard

is the hidden feature

in Andrei's

"Queen for a Day" cake,

topped with an elegant

sugar crown.

Who are you making

this birthday cake for?

Well, anybody who

wants to be queen for a day.

Oh, it's me!

Yes, please.

Yeah, exactly.

Me as well.

I am making

a birthday cake for myself.

It's a naked cake,

like the day I was born!

Mengling's four

layer birthday cake features

wild and freeze-dried

varieties of blueberry,

paired with lime

and hints of basil.

Oh, boy.

How are you doing?

I'm obsessing...

Every time I see you,

you have like a wild

panic in your eyes.

I am obsessing

over the colour

of my lime cake batter.

It's so garish.

I love it!

I'm not a judge, though.

Goodbye.

I love you.

Do you have

an extra butter stick?

I have butter over there.

Thank you so much.

I'm re-making my whisky cake.

I didn't put in caster sugar.

Ann Marie,

how are we doing?

Little mishap.

That is a full cake

in the garbage.

Ann Marie

is re-doing her

chocolate whisky and stout

"happy hour" cake.

It'll be trimmed with

a chocolate collar,

and she's finishing it off

with pretzels.

Ah!

Doesn't it make

the job a little better?

Chaser?

Yeah.

There you go.

Thank you so much.

Now that the cakes

are in the oven,

the bakers must manage

their time carefully

as they begin

their other elements.

My six year-old,

every time we ask,

"What do you want in life?"

...Candy.

So there we go.

Pinata cake, right there.

Sadiya's chocolate and

vanilla Showstopper for her sons

boasts a candy surprise

for her youngest,

gumpaste jungle animals

for her eldest,

and three kinds

of buttercream.

Try it.

Mmm!

Isn't it amazing?

Yes!

What is that?

A cookie butter?

Yes.

A cookie butter, butter cream.

Yes.

Hello, Devon.

Hi!

Describe

your birthday cake.

This cake

is for my fiance.

We lived in Japan, and we

would visit this coffee shop

that had a matcha drink

he really loves,

so I made this cake for him.

So romantic.

Devon is channelling

the flavours and stylings

of Japan with his coconut

matcha layer cake,

featuring white

chocolate ganache

and a tempered

chocolate message plate.

What's the presentation

for today?

It's the remains of

a phoenix waiting to be reborn.

The remains of a phoenix.

Right,

because the phoenix...

Like the phoenix

didn't make it out?

From that, its rebirth.

I like this visual a lot.

Oh, yeah.

I'm feeling

really good about it.

Timothy's orange

spice and chocolate cake

is a play on the phoenix

rising from the ashes,

showcasing chocolate

cookie ashes,

sugar flames,

and tempered

chocolate feathers.

I'm hoping that

that in some way

mirrors your baking

journey here.

Oh, my God.

It needs to.

Rising up and out of

the ashes to greatness.

And hopefully, like,

my ashes don't just like go

in the dust bin

and call it a day, hey?

There's one more

baker in the tent

tempering chocolate.

Tell me about this,

because I've heard

you're the

chocolate guy, right?

I'm a bit of

a chocolate guy, yes.

Okay.

This is just a chocolate

warmer; it's a melter.

I'm using it for my decorations,

like chocolate seashells

and seahorses and fish.

Tim's ocean-themed

chocolate coconut layer cake

features white

chocolate seashells

and Swiss meringue

buttercream waves.

You work

at a hardware store,

and this is the polar opposite.

I hear that often,

but I just--

I just like baking for people.

Yup.

I'm gonna finish this,

get a few cavities, and then

come on back for round 2.

There's more, there's lots.

Yeah.

One hour left!

Yum.

I'm working on

the marshmallow treats

for the top of the cake,

and I'll roll it

and create candles out of it,

and then cover those in fondant.

Sachin's

smores cake for his niece

has a chocolate

and graham base,

toasted marshmallow icing,

and rice cereal candles covered

in multicoloured fondant.

This is just like

some of our filling materials

in the world of dentistry.

Sort of like a putty,

and you work with it and, uh,

rebuild teeth back up.

My birthday cake

is for my husband.

He has this big obsession

with Mexican Day of the Dead.

Megan's

Mexican-inspired

chocolate, vanilla and

espresso masterpiece

supports an elaborately

painted sugar skull.

Whoa, look at that.

Bakers, we have

30 minutes left

till we blow out the candles.

Hmm, no.

I don't know.

Some air's

gotten into it.

Hopefully it's okay.

With

time ticking away,

the bakers start on

their elaborate decorations

and sugar work.

This is a high pressure.

I have a slight

obsession with gold paint.

Wendy, what do

we still have to do?

But my lace

is ready and...

Where is your lace?

It's right here.

Ah!

It's beautiful!

This is how you

make a checkerboard.

And it's all glued together

with chocolate ganache.

Looks decent.

This is falling apart.

Allah!

Oh...

Sadiya...

I saw what happened.

You've got it.

Okay?

Yeah.

You've got it.

Keep breathing.

My centre

layer is too warm

and I can see it melting.

Does it look

a little... lopsided?

5 minutes left.

Oh, gosh, I'm just...

Love the cake,

and let them eat it bad.

Fudge.

20 seconds left.

Okay.

Desperate times,

desperate measures.

It's okay,

don't be too picky.

We're done!

Alright, your time is up.

Blow out your candles

and make a wish.

Good job, everyone.

That is

absolutely amazing.

It's judgement time

for the birthday cake

Showstoppers.

Sachin, could you

please bring your

birthday cake up to the front?

My inner child

is so excited right now.

It's pretty clear

it's a s'mores cake.

Great flavour of

chocolate, cinnamon,

graham crackers.

It's sweet.

It's sweet enough to keep

a dentist like you in business.

Ah!

Obviously

this is not the way

it was supposed to turn out.

I love the fact

that you used two components

to create the wave,

but the filling

is oozing out.

I'm afraid it's raw.

I know

it's the Day of the Dead.

It's just stunning.

This is so incredible.

Thank you.

So I'm just

gonna decapitate this.

Beautiful frontal lobe.

Yes!

That is the perfect

cookies and cream cake.

You can be very proud.

It's a very spectacular cake.

Thank you.

Can you explain me

the writing?

I tried

to write "omedetou,"

which can be used

for "happy birthday."

The sponge is dense.

Yeah.

However, the combination

of flavours works so well

that right now I'm craving

a cup of Jasmine tea.

Two of the layers

were the pinata

just couldn't support

the other layer at the bottom.

What has impressed us

is you just went,

"I'm just gonna keep going."

The butter

cream is so good.

It's a

tenacious effort.

The happy hour cake.

Yes.

I know this is

not what you envisaged.

No.

The stout combined

with the pretzels

is a good combination.

The whisky

is not too much.

I don't feel drunk.

Yeah.

Love the gold

lustre on the berries.

Thank you.

It makes

this cake so festive.

Yay!

Your green colour

is a bit too deep and vibrant.

Yes.

But on the outside

it looks great.

And the flavours

are just divine.

This is

fit for a queen.

You are showing us

a lot of different skills.

Two piping techniques.

Beautiful sugar work.

It's just so delicate.

Thank you.

Wow!

Checkerboard!

Surprise!

Such a tang in the chocolate

raspberry ganache.

It is so delicious.

This is sensational.

Thank you very much.

Phoenix rising.

Yes.

That's a very difficult

concept to recreate into a cake.

But you did a great

job on the feathers.

They look so thin and delicate.

It looks like stain glass.

It works well.

Coffee, the oranges,

the raisins.

I can see

all the elements

but as a whole it

hasn't come together.

Wendy, this

is such a pretty cake.

It's so feminine.

What's impresses me

the most is the lace.

How delicate, fragile it is.

Thank you.

Perfect polka-dot in there.

I like the contrast

between the chocolate cake

is a bit more dense

and the white cake's

a bit more soft.

More filling, a bit less cake

would have been perfection.

Mmm.

Okay.

Now Rochelle

and Bruno will decide

who will leave the tent

and who will be Star Baker.

Okay, so I think if there's

one thing we know for sure,

it's that the bakers

voices have come through

in such a strong way

in all of their bakes.

They've all

told us who they are.

We've seen great

skills and beautiful design.

Who has surpassed

all expectations?

Andrei.

Andrei's Showstopper

cake was so elegant.

Sachin did a cake for his niece,

which is every kid's dream,

and he did it really well.

And Mengling.

Oh, yeah.

She brought us

an amazing cake,

full of flavours

and great design.

I feel remiss to not talk

about the giant skull

sitting in front of me.

Megan, she has

great capabilities.

But I don't think

she knows about it yet.

Who might be hovering

towards the bottom?

Timothy and Tim.

Timothy had such an ambitious

concept for his Showstopper.

It didn't quite come together.

And yesterday

unfortunately he did come last

in the technical.

So Tim's cake

told us a story of who he is,

but across all three challenges

he's really struggled

with presentation.

He may have some

time management issues.

Now we find out

who will be Star Baker.

I am thrilled to announce

that the Baker who took

the cake this week

is someone who has

been consistent

throughout every bake,

thoughtful...

He's even made his own crown.

Andrei, congratulations,

you're our first Star Baker.

There you go.

Wow.

And I am not so thrilled

to announce that the person

who we will have to say

goodbye to this week is...

Tim.

I'm sorry, Tim.

Well done, sir.

You guys don't know

how much.

It's really

easy baking at home

but it's not so easy baking

down there in the tent.

It's so sad

to see Tim go.

He's a really great baker

who just had an off day.

It's always a shame to say

goodbye to the first one.

You

really did so well.

Thank you.

Andrei impresses me

with his ability to deliver

some amazing design

and great flavours.

He's a high-concept

kind of guy.

I can't believe

that I made Star Baker.

I was so focused on my bake

I didn't even see

what was being created, and then

all these incredible cakes

were just sitting all around me

and I thought, wow,

this is tough competition.

I'm very

excited for next week.

I want to show them

what else I can do,

'cause I think I can do a couple

more things, so we'll see.

Next time, the bakers

get rolling with biscuits

and dessert bars.

It's happened before.

Don't worry.

Nine bakers remain...

I have weak

noodley arms!

Who will prove

to be the smartest cookie?

If I can pull this off

it'll be really great.

And who

will bite the biscuit?

Oh, no!

It, like--

look at this.