The Great Canadian Baking Show (2017–…): Season 2, Episode 2 - Biscuits and Bars - full transcript

Okay, it's

been three hours

and we've only lemonade

to a squirrel.

I mean, maybe

people don't want to spend

ten dollars on a brownie.

I mean, it does seem

a bit excessive, no?

It's called

a profit margin, Julia.



Or maybe it's just

our choice of location?

Guess we could've

picked a spot

with a little more foot traffic.

Yeah.

Shall we just get started?

Sure.

Yeah.

It's Biscuits

and Bars Week.

Is it, now?

Mm-hm.

It means they'll be



making biscuits and bars.

Oh.

So...

Last time, 10 new

bakers faced off for cake week.

This is so stressful!

Flip.

Augh!

Some turned heads...

Whoa.

Look at that.

Very well executed.

Sensational.

Thank you very much.

...while others

got off on the wrong foot.

Falling apart.

My centre layer is melting.

Your knife skills

need a lot of work.

I would agree.

Andrei was

made Star Baker...

Yay!

...and Tim

was the first to leave.

This week...

The edges are

supposed to look like that.

They crack.

Don't worry.

...the bakers

get rolling with biscuits

and dessert bars.

I have

weak, noodley arms.

My hands are

so tired from all the piping.

They're shaking a bit.

With nine

bakers remaining...

Look, it's twirling.

...who will emerge

as the smartest cookie?

If I could pull this

off it'll be really great.

And who will crumble?

I am disappointed.

Like, look at this.

I'm not strong

enough for this.

I am a little bit more

nervous than I was last week

but very excited to get

back in there and get, uh,

bars and cookie day rolling.

Yeah.

I feel like

I'm on borrowed time a bit,

'cause I feel like last

week I was ready to go.

Stay calm, stay cool,

stay collected,

and keep your eye on the timer,

and stay fearless.

Good morning, bakers.

We are one week

in and only nine of you remain,

which I guess is

just simple math.

Impressive

never the less.

This week we will be

baking biscuits and bars,

also known as

cookies and squares.

Now, Bruno and Rochelle

have certainly raised

the bar on this week's

signature challenge,

testing both your ability

and creativity.

You'll be whipping up

your favourite dessert bar.

The judges are looking

for 24 squares

with at least three with

at least three distinct layers.

You have two hours.

On your marks...

Get set...

Bake.

Gonna be a good day.

Right?

Right?

Little bit jittery...

in a good way.

Everything of

today has to go right.

Everybody's

grandmother has a go-to

bake sale bar,

but we're asking our bakers

to really elevate that.

These bars need

to taste incredible.

Every single element

needs to pack a punch.

Bars might sound a bit

simplistic to make, however,

we are looking for three

distinctive layers.

The judges

are looking for a firm base,

a flavourful middle layer

and a tempting topping.

Every element of the squares

must be made from scratch.

I'm feeling a bit

nervous just because

there's so many layers

and steps to work on.

I'm working

on my cake base first.

I need to get that baked ASAP.

Back home in Toronto,

Mengling shares her baking

with all members of her family,

including her puppy, Nimbus.

Good girl.

Her Walnut

Green Tea Bars

will have a walnut cake base,

green tea filling

and white chocolate decorations.

Do you worry

about anything?

Well, I'm a little

worried that the matcha flavour

won't come through.

First layer is a butter

and flour hazelnut crust.

It's just like a firm base

to build on.

When he's

not helping out

at the family

gravestone business,

Devon is a part time

substitute teacher

in his home town

of Wynyard, Saskatchewan.

His spin on the date

square will feature

a vanilla mascarpone filling

and candied orange twists.

Going in.

While their

bases are in the oven,

the bakers can get going

on their middle layers.

But one baker

is not using the oven at all.

I am making

a chocolate pistachio lime bar.

I'm listening.

I'm not actually

baking my crust

because sometimes you don't

have time to bake a crust.

You gotta get somewhere

and impress somebody.

I love it.

Whether at home

or at work in Charlottetown PEI,

Wendy's baking always

causes a commotion.

Her no-bake

pistachio lime delights

are filled with lime curd

and chocolate shavings on top.

Because I had two

things on my mind at once--

two different measurements--

I inadvertently doubled

the butter in my crust.

I'm adding in some more

of my almond mixture

so I'm just, I'm doing this so

it'll absorb some of the liquid.

While Wendy

is adjusting her base layer,

another baker has her

layers all ready to go.

I am working

on my third layer

and then all of it goes

together in the oven.

At home in Edmonton,

Sadiya's husband and two boys

love to dig into her creations.

Nom, nom, nom, nom, nom.

Her brownie

cheesecake bars

are built on a coconut base

and feature coconut

disk decorations.

The brownie cheesecake

part is the first baked dessert

that I did for my husband

as a newlywed.

Wow.

Eleven years on, this

is bringing back some memories.

I am making

coffee Nanaimo bars.

My dad absolutely loved

coffee-flavoured chocolate bars,

and so that's just a great

nostalgic type

of flavour for me.

Baking at home

for family always yields

great memories for Ann Marie,

and her daughter

reaps the benefits.

That smells amazing.

Today she's making

elevated Nanaimo bars

with candied hazelnuts

and chocolate ganache.

Is this the kind of treat

that you would bring into work?

Yes, it is.

Are you employee

of the month a lot?

I am, actually.

I am quite frequently, yes.

That's a pretty good tactic.

It's nice.

I have done

quite a few bake sales.

I always, always

contribute 'cause I'm like,

I don't have many

skills I can use.

Baking is the one thing

I have, so I'll contribute.

Look, it's twirling.

This is pineapple curd.

It's always nice to finish

your curd with some butter.

Butter is a main

staple in all of Sachin's bakes

and his wife and family

definitely approve.

Oh, boy.

Today he's making

tropical Piña Colada bars

with pineapple curd

and coconut cream.

I've never tried

a pineapple curd before.

Well, there's

a chunk right there.

Should I just...

Yeah, it's all yours.

It's pretty good.

It's like tart and sweet

all at the same time.

Yeah, it's fun.

Yes.

Now I know what I'm

getting you for your birthday.

Just a jar of that please.

Just a jar of that.

Thank you.

Once the bases

are out of the oven

they should be left

to completely cool

before the bakers

assemble their layers.

So the base

is like a sticky rice cake layer

so it's made

of glutinous rice flour.

It's gonna be, I think,

a unique texture in this tent.

At 19, science

undergrad Timothy lives at home

and uses his family as testers

for his baking experiments.

This is great. A very successful

cake.

Thanks, Dad.

His red bean bars

have a mochi rice cake base

and a sweet Swiss

meringue on top.

You're essentially

this... the phoenix

rising from the ashes

from last week.

I swear, if I'm here

next week, it's gonna be--

I'm gonna hear

the phoenix every week.

You're just

gonna keep flapping.

Oh, yeah.

To achieve

cleanly cut edges,

the bars have to be

chilled to near frozen.

Oh, geez!

That's really hot.

Other people have their

bars in the fridge already

and I'm still baking.

This Vancouver-based

Renaissance man

loves to share recipes

with his weekly baking group

and keeps his vocal chords

limber singing opera.

Andrei's

chocolate frangipane bars

are topped with pear

and a chocolate drizzle.

Are you

feeling the pressure

since you are Star Baker?

Yes, of course.

Yes.

Right answer.

I'm making

movie indulgence bars.

I'm obsessed with movies.

It's my go-to

for a mom's night out.

The biggest part about

the movies is the food for me.

I don't really care

what I'm watching.

Along with

watching movies,

Megan cuts hair at her

home in Leduc, Alberta.

Megan's movie

indulgence bars include

homemade peanut butter,

caramel corn, and red licorice.

And you're

baking licorice?

No, you don't

bake it, you boil it.

Like it's candy.

It's in the freezer.

Actually go rip off

a chunk and try it.

What colour is it?

Just so-- black?

Red!

Red.

That is some licorice.

Okay.

Mmm.

Yeah.

We have 15 minutes.

It's the moment

of truth for the elevated bars.

Have they set long enough

to cut cleanly and evenly?

This crust is not what

it's supposed to be... at all.

How's it going?

It didn't bake through.

Don't panic.

I hate this part.

It's okay.

That part was okay.

Five minutes left.

They are back

in the oven because um,

the middle was not done.

Agh, it like...

look at this.

Like I haven't had

time to let it cool.

What can you do?

I'm really

measuring carefully.

I'm shaking.

This could've used

a couple more minutes

to just set up.

One minute, my bakers.

Can I help?

Want me to put

a hand in there too?

Tell me what to do.

Bakers, time is up.

Hands in the air please.

Thank you so much.

Is it not cooked?

No.

It's not cooked.

Want some popcorn?

The

signature bake is over.

Time to see whose

bars measure up.

So your base is

cooked properly, you see,

it has a nice golden colour.

Great.

Your flavours,

perfection.

Thank you.

It's not overly sweet.

Wonderful.

Very creamy.

That pineapple

curd is sensational.

Very refreshing.

Wonderful.

I can see

what you were going for

with the chocolate drizzle,

however, I suspect

you were challenged with

your slice being still too warm.

Obviously the chocolate's run.

Mm-hm.

So your base

is cooked a bit too much.

You can see how dark it is.

Okay.

Despite being

cooked a bit too much,

it's very buttery,

very crunchy.

Your frangipane's a bit too wet.

Okay.

So you got

two amazing texture

on the top two layers.

However, your base

is not crunchy enough.

It's very artistic.

They're really fun.

Let's dig in.

Texture of your brownie

base is beautiful,

if a little dry.

Okay.

I love the amount

of salt that's in there

because it is peanut butter,

chocolate, salty...

It works really well.

I can see you

had some challenges.

Clearly a lot of

the brownie is raw.

Yeah.

What happened?

So the plan was that

all three would bake together.

You've chosen

three different elements

that need three temperatures

to bake correctly.

You would've been better off

to bake everything separately.

Need to back

to the drawing board.

These are

your no-bake squares.

Yes, they are.

What did you have

to bind it together?

I used some almond flour

and I ended up putting

double the amount of butter.

Double the butter?

And then I had

to try to sort of

take out some of that moisture

by adding more almond.

And so I can see here

that you cut it when it wasn't

quite set.

Mmm.

I put more gelatin in because

I was afraid it wasn't

going to stay soft, so...

So your top layers

are very silky and smooth.

Mm-hm.

Flavour-wise, the matcha

is clean and it lingers...

Yeah.

...very well.

It does.

It's great.

Ann Marie,

what happened here?

Uh, time management.

My chocolate was too hot

going on to everything

so it was just time.

I love

the coffee chocolate.

On that part, you delivered.

Timothy.

Hello.

Hi.

Looks beautiful,

appealing.

I love red bean paste.

I think you've done

very well with it.

Your rice cake

has a good texture.

It's not too rubbery.

Painless, Timothy.

Just painless.

You can breathe now.

Yeah, I'm

sorry, you guys.

Like, I am... ahh.

I feel like

as humans in general

we tend to overthink things

and we also tend to also

focus on the negative,

so I'm really glad the judges,

they appreciated

what I did in there.

It's like so bad, so bad.

But yeah, I'm coming back.

If this were a bake sale,

I'm the mom all the other mom's

are talking about and judging.

I'd be that mom so that's

what I'm gonna say about that.

It's

Biscuits and Bars Week,

and the bakers

are about the face

the technical challenge.

Hello, bakers, and welcome

to your worst nightmare.

Today's technical challenge.

Now, Bruno and Rochelle

will be judging this blind

but before they leave,

any words of advice?

Read your

recipe carefully,

digest it and do not

lose your temper.

Thank you.

Good luck.

Okay, bakers.

Today you will be making

18 technically tricky

Digestive biscuits.

What?

Made with

whole wheat bran flour

and topped with

tempered chocolate,

these biscuits require

military grade precision

and you will only have

minimal instructions.

You have

one hour and 30 minutes.

On your marks...

Get set...

Bake.

I've never had

a digestive cookie before.

Yeah, I have an idea

of what it will look like.

That's about it.

The Great Canadian

Baking Show cookie cutter.

Cool.

So, Bruno,

it's Biscuits and Bars Week,

and our technical challenge,

digestive biscuits.

What are you looking for?

I'm looking for

perfectly baked cookies.

On one side we want

a perfect, clean stamp mark.

Mm-hm.

Chocolate side,

it's not just melted

chocolate, is it?

It is not.

What you have to do first

is to temper you chocolate...

you need to be sure it's set

at the right temperature.

Absolutely.

What are you looking

for in the taste?

So we're

looking for a light,

crisp texture, buttery,

not overly sweet, cookie.

They're delicious.

And perfect for dunking.

Perfect for dunking.

Mmm!

I am adding

a quarter cup of packed

light brown sugar,

so that should be about...

50 grams.

I think.

Pulse together

the dry ingredients,

then pulse in the butter.

The bakers have

everything they need

to make digestive cookies

but the instructions are sparse.

These recipes

don't give the whole story.

There wouldn't be

a challenge if they did.

The bakers have

one and a half hours

to make their cookies,

and they'll have

to work efficiently

to get all 18 done in time.

Just says "turn out

and knead gently."

I don't think

I'm kneading this right.

Oh, geez.

Okay.

Roll the dough

to a good thickness.

And then use

the cookie cutter to stamp

and cut out my cookies.

So this is the cutest thing

I've ever seen in my life.

It's supposed

to make... how many?

Eighteen.

Makes exactly 18 cookies.

Hmm, interesting.

Two,

three... oh my God.

How do you get

18 out of this?

Agh!

That's the worst.

I should've floured this.

Going in the oven.

Bake until firm

and beginning to brown on edges.

So, whatever that means.

The cookies need

16 to 18 minutes in the oven.

Wendy.

They don't give you a bake time?

Just says until

beginning to brown on edges.

I see.

They're brown cookies to

start with, that's what I mean.

So they need to be

a different shade of brown,

different hue of brown.

Uh-huh.

Not there yet.

Bakers, one hour left.

Ah, better get ready

to temper chocolate.

To give their

cookie a professional finish,

the bakers must know

how to temper chocolate.

Tempering creates

a smooth glossy finish

and makes the chocolate

ideal for dipping.

Chocolate is very finicky

and it needs to be the exact

right temperature.

Not yet, not yet, not yet,

not yet, not yet.

Have you tempered

a lot of chocolate?

Oh heavens, that was a look.

No.

The judges will be giving

you their stamp of approval

in 30 minutes.

The nice ring

of gold around,

I'm hoping that's what

they're supposed to look like.

I'm trying

to recreate the imprint,

because it got lost in baking.

The chocolate will

only stay in temper for so long.

With 18 cookies

to dip and decorate,

the bakers must work

as quickly as possible.

I messed it up.

Agh.

Okay, I can do this.

I can do this.

Are you also waiting

for your cookies to set?

I'm waiting.

Waiting, waiting desperately

to the last minute.

This is so stressful.

Thirty seconds,

everybody.

Thirty seconds.

Not a great deal of time.

One, two,

three, four, five...

Not great.

Hoo ooh!

Hideous.

Hideous, hideous, hideous.

Time's up, bakers.

Hands off the cookies.

Bakers, please bring

your Digestive biscuits up

to the gingham altar

and place them

behind your photo.

Bruno and Rochelle

are looking for

cookies with a snap,

a legible stamp,

and well-tempered chocolate.

Baker number one,

round, legible stamp.

Uh, well tempered chocolate.

However,

the pattern decoration

is quite uneven.

There is a good snap.

They're buttery,

they're light, they're crispy.

They met the brief.

This baker's had

a little bit of challenge

getting the right pressure

on the stamp.

A few of them are not legible.

We definitely have a problem

with the chocolate.

It is not tempered.

And not very crispy at all.

Baker number three:

the chocolate

is tempered properly;

however, it's quite thin.

A good buttery, crunchy cookie.

Baker number four.

Not

as crispy and light

as we would have expected.

Quite inconsistent.

Baker number five;

under-baked as you can see.

It's quite pale.

Quite a doughy

aftertaste in my mouth.

Baker number six:

the dipping is not

what we were looking for.

We were looking for a stamp

on one side and the beautiful,

textured, criss-crossed

chocolate on the other side.

The chocolate is not tempered,

'cause it's got a dull finish.

Baker number seven...

Seven.

This baker has certainly

tempered the chocolate

correctly.

Also, the bake is

well done and it has a good snap

when you break it.

Good crumble.

Tasty, very buttery.

Very good job overall.

Baker number eight.

It doesn't have a shine--

a dead giveaway

for chocolate that hasn't

been tempered properly.

Yeah, mine

is a little soft.

There is no crispiness to it.

Baker number nine.

We've got shine on the chocolate

so we've got a good temper.

Good crunch.

Buttery.

Good taste.

These are

really nicely baked.

Bruno and Rochelle

will now rank the cookies

from last to first.

In ninth place?

Whose are these?

Mine.

Wendy...

the cookies were half-dipped,

and they broke way too easy.

In eighth place,

whose cookies are these?

Sadiya.

Sadiya, your cookies

were under-baked,

and your chocolate

was not tempered properly.

In seventh

place, Timothy.

In sixth place, Ann Marie.

In fifth place; Mengling.

In fourth place, Andrei.

In third place, Devon.

In second place,

whose cookies are these?

Sachin!

The chocolate is in temper.

The only thing I'd say

is the stamping,

is just get a little bit more

aggressive with that stamp.

And in first place,

Megan!

The stamp is good.

Good temper, good shine.

Overall, a great job.

Thank you.

I got first.

I never thought in

a million years I'd get first.

Being here in the tent

means that I can bake,

un, so it's just...

Let's call it a technical

difficulty.

The secret to a happy

life is forgetting everything

that happened before today.

So, that's what I'm gonna do.

Yesterday I won first

place in the technical bake.

It blew my mind,

so today I'm so excited

for the showstopper.

Hello, bakers, and welcome

to your showstopper challenge.

For today, your judges would

like you to whip them up

a biscuit box.

Rochelle and Bruno

would like you to make 36

identical cookies to be placed

inside an elaborate,

elegant and edible biscuit box.

You have four and a half hours.

On your marks...

Get set...

Bake.

Butter and sugar.

Great way to start the day.

Kinda nervous

now the way my bakes

have gone lately.

Today,

we wanna test our bakers

and find out how much

fundamental knowledge they have

of dough, of biscuits,

of rolling.

They need to be proficient

with a rolling pin.

I hope this

is gonna work out.

If I can pull this off,

it'll be really great.

The structure

of the box is critical

for the presentation.

If it's too complex the box

might just crumble

or collapse on its own.

I have four

and a half hours

and about 17,000 steps

to complete my cookie box

so that it looks half decent

and tastes good,

that's what matters here, right?

Devon is referencing

his classroom's beloved bookcase

made of toffee

chocolate cookie dough

and packed full of tea flavoured

sandwich biscuit books.

What is wrong with me?

I have

weak, noodley arms.

The dough is really hard.

The biscuit dough for

the boxes must be strong enough

to stand upright

and contain the cookies

that will be placed inside.

I'm not strong

enough for this.

Three of the bakers

are using gingerbread...

while others are using

sugar cookie dough.

This is

flour mixed with

very, very black cocoa.

I'm making a piano.

Andrei's drawing

on his musical background

to compose a dark

chocolate grand piano.

It will be filled

with shortbread

music note cookies,

dipped in white

and dark chocolate.

The piano, uh, lid

is one piece.

Yes.

The rest of the piano

is another piece

and that's very tricky

because you have to assemble

all these pieces

and clamp them all together

and then it bakes as one...

one whole thing.

No.

Three-dimensional piece.

Really.

And then you have

to carefully take it apart

without breaking it.

Don't forget,

we need 36 identical pieces.

Yes, yes.

Okay, you're on it.

I decided to invert

my gingerbread over a pan

and it shapes it like a basket.

I am making

a by-the-sea themed box.

You can't think

about the Maritimes

without thinking about the sea.

Wendy is making

white chocolate

dipped Madeleines,

and sea creature

sugar cookies

to go with her clamshell

biscuit box.

And that's the mold

you're going to use to make

the clam shell?

I am.

This is obviously meant

to be a serving platter,

not actually a, you know,

a cake mold.

It's been an interesting

journey trying to figure out

how to make that work.

Yay!

Got it!

Hi, Sadiya.

Hi.

So, coming out of

our last challenge...

Mm-hm.

How are we feeling?

We're feeling...

surprisingly well.

Good.

The brownie

had a mind of it's own,

I talked to the cookies today.

They're all in line.

Yeah, just

listen to me today.

You do your own thing

at home, not in the tent.

I love it.

Sadiya's creating

a brownie cookie tray

filled with flooded

cinnamon cookies.

She'll use her steady

hand as a henna artist

to create ornate designs.

Going in the oven.

The piano is baking.

I'm just about to

start my next cookie

which is the orange

cardamom short bread.

Hey, Timothy.

Hello, hello.

How are ya?

Doing

just fine I think.

So today I'm basing

my cookie box off of GO,

or the Chinese board game.

It's around 2500 years old.

Timothy's

board game box

will be filled

with black sesame

and white chocolate macarons

to represent the game pieces.

It's really strategic

and I'm really bad at it.

I'm really bad.

Hopefully you'll

be good at building it.

Oh, my God,

don't say that now.

Timothy's not the only

baker to be drawing on favourite

flavours for their biscuits.

I am making

a black sesame treasure box

filled with roasted

soy bean flour coins.

Mengling's black

sesame treasure box

will be home to

a string of

gold-dusted

cookie coins.

This is roasted

soybean powder

if you want to taste.

Oh...

Yeah.

Do you want some?

That's

really interesting.

I've actually never used it.

I've--

Never.

Really, it's

a really interesting flavour.

Apples.

Sachin's drawing

inspiration from the orchards

of Nova Scotia's

Annapolis Valley.

His hand-piped

wicker basket

will be filled with apple

cinnamon flooded

sugar cookies.

What kind of

apples are we having?

Red Delicious apples.

I'm going to take my time

flooding those as well.

So a lot of royal icing.

A lot of royal icing.

The bakers will be

judged on both their cookie box

and the biscuits inside.

Bruno and Rochelle are looking

for 36 uniform biscuits

with interesting flavour

combinations.

I have Earl Grey

and Chai tea

that is going to be the flavour

inside the sandwich cookies.

So, I am making

an orange spice cookie box.

I'm going to be filling it

with ginger snaps.

It's a favourite down east.

All my family's

from Newfoundland.

It's an awesome spot for me.

It means a lot

for me to go there.

Ann Marie is using

St. John's colourful

Jellybean Row as the inspiration

for her cookie box.

It will be filled

with traditional

East Coast

ginger snaps.

I feel

really pressured

so I'm hoping that I don't

make a mockery of it.

That's where my

mind is right now.

I don't--

I can't see.

Time for the bakers to

find out if their biscuit boxes

are baked.

The edges are

supposed to look like that.

They crack.

Don't worry.

I have to get

cracking on my box here.

Sorry.

I'm just gonna worry

about one thing at a time.

It's a piano.

Oh!

It's under-cooked inside,

so the inside was sticking

but the outside

was browning too fast.

10, 12, 14, 16,

18, 20, 22, 24, 26.

That one's too thick.

That one's too thin...

Well, whatever.

I'm just

making more dough.

Gotta replace the dough

that broke for the shell.

Just about to

put my sugar cookies in.

Megan's

gingerbread galaxy cookie box

will be filled with

planet sugar cookies

and be flooded with six

different shapes

of royal icing.

My boys are obsessed

with space anything,

so this one's to them.

This is for the boys.

And... yeah,

this one's for my boys.

What are their names?

Um, Zack, Max, and Axel.

Zack, Max, and Axel.

Yes.

They should have a band!

I know, right?

Bakers, you have

one hour remaining.

Bake for ten minutes.

Round two.

See how that goes.

I'm just gonna

decorate my box right now.

I'm gluing

the sides of my library.

Scary, terrifying.

My hands are so tired

from all the piping so far.

They're shaking a bit.

Okay.

You know what?

If this doesn't work, then...

I'll be giving them cookies

without a box.

Oh, no.

Two more minutes.

Tell-tale sign

is how the bottom looks.

It should be a nice

even golden brown.

They're just--

they're not...

they're not what they're

supposed to be.

Five minutes, bakers.

Stressful.

Okay, that's done.

Now I'm going to dip

as many cookies as I can.

I didn't make enough

white chocolate.

My hands, my brain,

everything's tired.

I have a box.

Hopefully it stays together.

Oh, no!

Agh!

Alright, bakers,

time is up!

Time's up.

I didn't throw up

and that was really

the goal of the day.

It's ridiculous.

Look at it.

It's ridiculous.

I'm so proud of you.

That was awesome.

Woo!

High ten?

The

Showstopper is over

and Bruno and Rochelle

will now judge the results.

Mengling.

You've perfectly

captured the colours

of an Asian treasure box.

It's, it's beautiful.

Oh, my God.

Look at this.

It's beautiful.

I love the way

you've presented them.

Thank you.

Cookie's very crumbly,

has a nice snap and crunch

when you bite into it.

Great snap;

however, I would have

loved a bit more depth

into the black sesame

seed flavour.

It's a lot

of sparkle, joy.

I believe I counted

six different colours

of royal icing.

There we go.

In one box.

Ooh!

They are so beautiful.

Great flavour

but the texture

is a bit undercooked.

Okay.

I love

its simplicity.

You get great flavour.

The, um, black sesame

paste comes very strong.

You know, I always loved

that little nutty taste

and flavour to it.

Andrei, wow.

I love this.

That's a beautiful piano.

Okay,

I'm gonna lift this up.

Is there a reason

some are glazed with chocolate

and the other no?

Yes, because I was

going to glaze the other ones

with dark chocolate...

And?

...and I just

ran out of time.

The, the orange

and the cardamom

are perfectly in harmony.

Yeah, amazing taste.

Now, the problem

when you use cocoa powder

and the one you used

is very dark...

Mm-hm.

It's that you don't

really know when it's cooked

properly.

That's right.

Yes.

So you have

bitterness from overcooking.

Oh, okay.

Ann Marie, I'm so

sorry that it didn't hold up.

I had it together.

It was setting and then

it just came down.

My advice would have

been to have that made

and glued by half way

through the bake

to give it time to set.

These are traditional

gingersnaps.

Gingersnaps.

It's a great cookie.

It's such a lovely

spin on a cookie box--

an edible cookie box

to make a book shelf.

It's really cute.

Thank you.

Unfortunately the icing

didn't set properly

and I had to squish

them in and...

Under baked.

Yeah.

The structure of

the tray, it's well done,

it's clean work.

The piping itself,

very delicate.

I don't get a lovely

clean cinnamon flavour

but I really do get

a beautiful maple flavour.

Wendy, I know

it didn't quite work out

for you today.

The shell is--

was really tricky.

Metal serving dish.

It's not designed

to be in the oven.

The Madeliene is dry.

However, it does

have a good flavour.

This is

beautifully baked.

It's delicious.

I have to say, your

basket looks so realistic.

The perfection in your piping,

it's mind-blowing.

It's picture perfect.

Your time management on this

I think is really impressive.

I love the apple

cinnamon flavour.

Thank you.

And, you know,

they're all beautifully baked.

They are absolutely identical.

And they have

a beautiful snap.

I love

the intense flavour.

Thank you.

Thank you.

I'm really moved

by some of the work

that we see on the table.

Can we talk about the bakers

that are in the top?

Without

a doubt, Andrei.

He pulled out all the stops.

And Mengling

with a beautiful kinako flavour.

So unique, so flavourful.

Sachin has

been consistently good.

He was right up there

in the technical challenge

and the basket and the cookie

exceptionally executed.

There are few people who

really needed to up their game.

Sadiya,

she really struggled

with the bake sale bar.

She needed to bring it

today and she really did.

She turned it around.

Ann Marie really struggled

with her time management.

Unfortunately, you know,

some days we have off days

and today wasn't

a good day to have one.

Wendy always

have a great concept.

Beautiful ideas,

but she has this difficulty

to be able to translate it

into great skills.

Well, bakers,

congratulations

on making to the end

of week two.

This week's Star Baker

has a very sweet tooth

but is anything but a bad apple,

Sachin, congratulations you

are this week's Star Baker!

Thank you!

Thank you very much.

Congrats!

Thanks!

Okay.

This week it is my turn to be

the bearer of bad news.

The person we are saying

goodbye to tonight is...

Wendy.

Wendy, you've made P.E.I.

so proud.

You really have.

Thank you.

Amazing work.

Thank you.

Hugs. Group hug.

I'm proud of the fact

that I didn't give up,

so I am very proud of that

'cause it would have been

the easier way to go for sure.

The one thing

I'd say to Wendy is,

don't change a thing

about who you are.

She's the most beautiful

woman and I know

that she'll continue

to bake with love

for all of her

friends and family.

Sachin impressed me

with his flavours,

his technique

and how patient he can be.

I did not think

it was coming my way

but I will take it.

I will take Star Baker

this week.

Yes.

Next time...

it's bread week.

Can you

feel the excitement?

Can ya?

The bakers will aim

high with a crusty signature.

I just

don't want to be last.

My goal is second last.

Get crossed up

by a tough technical.

Oh, this is gonna be

a test of patience.

And go way

outside the box

with a shocking Showstopper.

So you know you're

in a weird place in life

when you put mayo

in a piping bag,

but uh, it's happened.