The Great Canadian Baking Show (2017–…): Season 4, Episode 1 - Cake Week - full transcript
And 10 new bakers from
all across the country,
Who are all
outstanding in their field.
Literally. They're out
standing in a field.
Hi, bakers.
[together] welcome to
season 4 of
The great canadian baking show!
This is where the
magic happens and
I just can't believe it's
right in front of me.
I feel blessed with a
healthy sprinkle of nervous.
It's surreal. It really--
I feel like I'm in a
salvador dali painting.
[ann narration] in a year
like no other...
Baking has been a touchstone
during this pandemic.
Like the most comforting
thing in my life.
Ten bakers have come from
across canada...
I have been dreaming of
being here for years.
To a very different
kind of bubble.
It's a happy place
where you just bake.
I saw the tent
and I didn't cry,
But I could have cried.
Here they'll compete at the
thing they love the most.
When I bake,
I want it to feel like
You've been given a hug
after you take a bite.
I'm so excited to get inside
that tent and start baking.
It's gonna smell
so good in the tent!
Over 24 challenging
new bakes...
Yes, it is scary.
(laughing)
There will be triumphs...
That's delicious.
(laughing)
...And tears.
(sighing)
It didn't go quite as planned.
That's okay.
High expectations...
Now you're just showing off.
...And shared moments.
Go, go, go, go, go!
It's down,
it's down, it's down!
In the end...
I'm in the tent, right?
Life is good.
- I'll help, I'll help.
- Thank you, thank you.
Yes, yes.
Only one baker...
Icing sugar covers
a multitude of sins.
...Will be the next winner...
Whoo!
...Of the great
canadian baking show.
I'm supposed to have 12,
right? Not 14? (laughing)
- 12.
- Okay, 'cause I ate one!
- (laughing) ...Oops!
- Oh! Oops!
(sparkling)
[alan narration] we're back
on the grounds of the
Canadian film centre,
and the e .P. Taylor estate,
Where over the
next two days,
A new crop of bakers
will face 3 challenges.
Good morning, bakers,
and welcome to the 4th and
Freshest season of the
great canadian baking show.
Mostly fresh, because
I am your new host,
Alan shane lewis.
And I'm ann pornel...
Very, very fresh as well.
[alan] but you know what,
Let's not make this
all about us just yet.
First, let's welcome back
our wonderful judges,
Bruno feldeisen
and kyla kennaley.
[kyla] hi! Hello!
[bruno] hello, everyone!
(cheering & applauding)
[ann] now, these two
may look sweet,
But they're actually
very, very judgmental.
So, bakers, your signature
bakes have to be a home run.
Yes, and for your first time
up to bat in this tent,
Bruno and kyla would
like you to make a...
(tongue pop) ...Bundt cake.
The bundt, a classic.
Yours can be any
flavour you want, but...
It must be baked in
a mould and
Covered with a drizzle or glaze.
Bakers, you have an hour
and 45 minutes.
[alan] batters up!
[ann] on your mark...
[alan] get set...
[together] bake!
I can't believe
I'm actually here.
This is insane.
Greatest moment of
my life, right now!
I'm so excited that
this is happening.
I can't believe I am
in the tent. Jazz hands!
I am so excited to be
back here for season 4.
One of the things
about cake week is,
We're really gonna see
inside the soul of our bakers.
We're gonna find out
who is an artist,
Who is a dreamer,
who is a chemist!
We are looking for
somebody who's that
Perfect combination
of all of those.
I just need to remind myself
that I know how to bake.
That is why I'm here.
At first glance, a bundt
cake looks quite easy,
But however,
it's quite difficult.
It's about proper baking,
a nice crumble and,
Memorable flavours.
And if you cannot
do this, we're like,
Hmm, should you
stay under the tent?
Am I really in the tent?
This isn't just like a dream?
Seriously? (laughing)
I am here,
and hopefully,
I make a bundt cake or like
my kids like to call it,
A "butt" cake.
[alan] what distinguishes
bundt cakes are
The pans they're baked in.
The square...
It is so cool.
Although there are dozens
of shapes and patterns,
They all have one thing in
common: A hole in the center
That gives bundt cakes
their donut shape.
Okay, this is equal parts of
shortening, oil, and flour.
It gives give you a very
clean release each time.
My cake is
rose-flavoured so,
I want it to have
like a really like nice,
Intricate,
like, rosy pattern.
I'm really excited
about this one.
[ann] flute,
classical indian dancing,
And baking are just a
few of business analyst,
Mahathi's, many talents.
Looks amazing!
Her rose and saffron
flavoured bundt cake
Is a play on a classic
indian dessert.
I'm making a gulab jamun
flavoured bundt cake so,
It has rose, cardamom,
little bit of saffron in it.
Is this something that
you would have at a
Family function or is this like
something you'd have
At a special occasion
like a wedding?
[mahathi] everything.
[kyla] everywhere?
[mahathi] this is like
the go-to dessert at any,
Like, indian function.
[ann] how's it
going over here?
[sheldon] I am making
a bundt cake
With fermented sweet rice.
[ann] (gasps)
[sheldon] I don't know if you
know about fermented sweet rice,
But basically,
it is halfway to rice wine.
So, partly fermented,
sweetened,
It's really common in
chinese desserts and
I just remember eating
this growing up.
[ann] pairing fermented rice
with red bean paste and
A chrysanthemum glaze,
sheldon's bundt cake
Will be topped by a
dramatic sugar dragon.
Software developer by day,
sheldon spends his nights
As part of an all-asian
drag family in vancouver.
Be the fierce queen
that you are.
- Oh, thank you so much!
- You got this.
[ann] work! Agh!!
[sheldon] work! Agh!!!
Get outta here,
get outta here.
See? Yeah, yeah.
(laughing)
Just getting this ready
so that I can pipe it
Into the center of the cake.
(sing-song)
yum, yum, yum!
[ann] when bertie's not hitting
the courts with his husband,
He earns his living as a
corporate travel agent
In toronto.
He's sending the judges
on a trip to cuba with
A chocolate avocado bundt
filled with a
Ribbon of dulce de leche.
The reason I'm making it
is I'm, you know, cuban.
[bruno] okay.
[bertie] my mom used to put
little shots of cuban coffee
In my baby bottle,
so that explains a lot.
(laughing)
[alan] for their bundt cakes
to take their shape,
The bakers must ensure the
batter reaches every
Nook and cranny of
their chosen moulds.
I'm making a maple
and walnuts bundt cake.
I have very fond memories
of going to the sugar shack.
So, I wanted to go as maple-y
as possible for this bake.
[alan] radio host, dominike,
loves being out and about
In historic quebec city...
And, entertaining at
home with her fiancé.
Agh!
Childhood memories of
the sugar shack
May have inspired her
maple-walnut bundt cake,
But her glaze will pack
a very grown up punch.
- Maple liqueur, huh?
- Yeah, maple liqueur.
You make it yourself?
Is that the moonshine?
(laughing) yeah,
I do it in my basement.
[bruno] okay.
[alan] (laughs)
I am making a fig and
apricot bundt cake.
It's one I make all the time
at home for the family and
They just love it.
Hi!
Larry, a bird lover
and operations manager
From edmonton, tests out all
his culinary creations
On his wife, son and dog, giza.
But it will be the judges'
turn to taste the rum and
Apricot bundt cake he's baking
in a unique square mould.
I just about put the batter
in without cooking spray.
Drama.
Please, be good.
[sheldon] oh my god.
Ah...
- Sheldon, what happened?
- I forgot to put sugar!
- Oh, sheldon!
- No, you did not.
- You got this.
- Well, I need to start over.
Oh, no!
We're making sure that
there's sugar in it this time.
[alan] there is
one hour left.
One hour remaining!
[sheldon] okay,
going in there.
I'm doing candied lime slices
for the decoration on top.
[mahathi] I'm making a
ruby chocolate rose.
I'm definitely worried
about the sugar art,
'cause it is a
really iconic element.
It needs to look good.
This is gonna look like a
crown on the bundt cake.
Oyaks' sugar crown will
sit atop his orange and
Chai spiced bundt cake.
For this calgary based engineer
and project scheduler,
Baking is a family affair.
This is really good.
Do your parents
bake a lot or is it...?
- No, just my sisters.
- Just your sisters?
Yeah, they actually baked
my 5th birthday cake and,
That was where I
got the baking bug from.
Okay, so, you're the
youngest in your family?
- Oh, yeah, I'm the youngest.
- Same here, what's up?
Unh! (laughing)
So, I'm working
on decoration now.
Once the cake
comes out of the oven,
I will shift to glaze, but I
have about 25 minutes
To get my decorations done.
Tanner only started
baking a few years ago,
But as a classically
trained violinist,
He's no stranger to
sophisticated flavours.
For his bundt cake,
he's composing a
Perfect duet of grapefruit
and elder flower.
So, one of the things about
elderflower is that
You get that floral note that
imparts a sweetness.
Yeah.
And now you're
telling us grapefruit.
I think it's well balanced,
personally,
But I can't wait to hear
what you guys think.
[kyla] well, we'll move on.
[bruno] good luck.
[alan] yeah, good luck.
[tanner] great.
I usually don't shake so
much, but... Oh, well.
Oh, god.
- Morning, maggie!
- Hi!
- How are you?
- I'm okay.
Except for, it's a
messy house here.
It's not usually how I roll,
but anyway, here we are, hi!
So, who at home
do you bake for?
My 3 demanding children.
[alan] okay!
[maggie] (laughing)
[ann] those 3 demanding
children adore the
Picture-perfect
desserts maggie whips up
At her home in toronto.
Her delicate buttercream
flowers will sit atop
A lemon and
blueberry bundt cake.
[maggie] just here still
making buttercream flowers.
I feel like I've
been doing it forever.
Instead of
buttercream or sugar,
Anjali is using marzipan
to make her decorations.
[anjali] I'm making a
sweet tea bundt cake.
I used to live in louisiana.
I finished high school there
and, in the south,
They drink sweet tea a lot.
Her bundt cake features
the southern flavours of
Peach tea and bourbon,
topped with marzipan fruit.
Anjali picked up a love of
baking while earning her phd
In social activism at
the university of toronto.
[anjali] it's done.
[friends] (applauding)
[anjali] baking is really
what I learned to do
While avoiding
working on the phd.
[ann] so, you're a
really big procrasta-baker.
[anjali] I love
the procrasta-bake.
[ann] yeah.
Now I'm going to
work on the frosting.
My daughter loves this cake.
She loves the bright flavour
of it so much.
[alan] an it engineer and mothr
of two in milton, ontario,
Raufikat, pours both
precision and love
Into everything she bakes.
Jump, yay!
(sparkling)
[alan] her daughter has
given the thumbs up to
A lime and toasted
coconut bundt cake.
And what about the glaze?
The glaze is
white chocolate and lime.
- Okay!
- Oh, wow.
- If you need any help...
- Not yet.
- Extra hands.
- Not yet.
[alan] not yet? Okay, good,
cause I wasn't--
But, be close by.
(laughing)
[alan] bakers, you have
15 minutes remaining
In this bake,
15 minutes!
Oh, that looks so ready.
[raufikat] okay!
[oyaks] there we go.
[bertie] (singing) oh, please,
don't pour all over the ground.
(gasps)
(sighs)
oh, my god! It held!
Whoo!
Tah-dah!
[raufikat] come on,
come on...
Yeah!
[mahathi] yes!
[sheldon] it came out! Yes!
[maggie] please,
cool down fast.
[alan] the bakers need to
get their cakes cooled down
Before they pour their
drizzles and glazes.
[ann] what a reveal!
[sheldon] a queen
loves drama. (laughs)
[dominike] it's so
satisfying to look at this.
[bertie] I'm a little behind
and this probably is
Not gonna be as
pretty as I'd like.
[ann] bakers, you have one
minute and 30 seconds left.
[bertie] a minute and a half!
[dominike] ha, what!
[alan] that's specific.
[oyaks] this on here.
[ann] 5 seconds, bakers!
[bertie] oh, no.
[hosts] 4, 3...
2, 1...
- And you're done! Yay!
- (clapping and cheering)
[ann] give yourselves
a round of applause.
[raufikat] oh, mahathi,
that's beautiful.
[mahathi] thank you.
[alan] now, the bakers will
have their cakes tasted
By the judges for
the very first time.
[bruno] tanner,
that's a beautiful cake.
[tanner] thank you.
[bruno] it's very elegant.
[kyla] it's lovely.
You know,
And it's really
standing up well.
Mm.
We were nervous
when you said
You were working
with grapefruit...
[tanner] I noticed.
[kyla] ...But I'm actually
tasting it without the pith.
Really like the grapefruit.
[kyla] mahathi,
this is so lovely.
It's vibrant without
being overly decorated.
[kyla] and I think it
is really well executed.
[mahathi] thanks so much.
[bruno] now,
about the decoration,
It's lacking finesse.
- Okay.
[bruno] it's a bit undercooked.
Maybe that bundt shape is not
the right one for that cake.
Okay.
[kyla] it's so gorgeous, maggie.
[maggie] oh, thank you so much!
[kyla] maggie,
it's so beautiful.
[maggie] I'm glad it didn't
melt so... (laughs)
[bruno] nice distribution of
the blueberries inside.
It has a good lemon flavour,
but...
I would have put
a bit more inside.
[maggie] more, okay.
Yeah, next time, for sure.
[kyla] the maple leaf
catches the light and
It really puts you in the forest
so, that's well done.
I like to glam up things.
(laughing)
[bruno] knowing how much maple
cues you have on the cake,
I would have expected
more maple flavour.
[dominike] more.
[bruno] more maple.
[kyla] I love that you used
a garnish on the outside
To tell us what to
expect inside.
[bruno] the lime flavour,
it's beautiful.
-Thank you.
[bruno] it's clean,
it's very refreshing.
We'd probably like to
see a little more glaze,
So that everyone gets some.
Okay.
[bruno] so, you showcase
great technical abilities
With your sugar work.
Quite nice, a beautiful flow.
Great flavour.
Using black pepper in pastry,
It's so tricky,
but that's a tasty cake.
That's... Yeah.
Thank you,
glad to hear that.
[kyla] this is the happiest
cake I've ever seen.
(laughing)
[bruno] beautiful
lemons and peaches.
It has a very
pleasant nutty flavour.
The quality of your
glaze is, is so good.
It's the bourbon.
(laughing)
[kyla] there's some really
beautiful elements here,
It just looks like
maybe you were rushed.
I was... So, I apologize.
[bruno] look at that,
you get the surprise of
The dulce de leche.
It looks very rich, yeah.
And I know you really want to
highlight your cuban background.
You put any rum inside?
[bertie] no.
[bruno] no? Bertie, come on.
[bertie] I know, I know!
I should've just
soaked it in rum.
It's so beautiful I
wanna wear it in my hair.
[sheldon] (laughs)
we can make that happen.
[bruno] it looks dense,
but when you dug into it,
It's light, as fluffy as
a brioche... With yeast.
[sheldon] amazing, yeah,
that's the fermentation.
That's what it is,
it's the fermentation.
[sheldon] exactly.
[kyla] exactly.
Bruno said it tasted like a
fluffy, rich brioche, which...
Coming from a french man,
that's a great compliment.
My kids' palettes
aren't quite as refined so,
I've never got
that feedback before,
But next time I'll make it
more lemony, for sure.
Baking in the tent is very
different than baking at home.
[ann] bakers,
congratulations on
Getting through your first
signature challenge.
Now, let's get technical,
shall we?
[alan] as you know,
the technical challenge is
The bake where you're all given
the same ingredients and
The same recipe, just one
you've never seen before.
And, the recipe may or
may not be complete.
Now, because this
challenge is judged blind,
We're gonna have to
ask you two to leave.
[hosts] bye!
[alan] so, the judges,
this valentine's day,
Would like you to make a...
Cupid cake.
[ann] bakers, you will be
making a vertical striped
Red velvet cake with a swiss
meringue buttercream icing,
Topped with heart shaped
decorations for that
Special someone in
your life...Aka, me.
[alan laughs]
[ann] you have
2 hours on the clock.
[alan] on your marks...
[ann] get set!
[together] bake!
[maggie] oh, my god.
[mahathi] okay...
[raufikat] oh, wow.
[bertie] oh, my lord!
[mahathi] (laughs)
[oyaks] I'm just gonna act
like I know what I'm doing.
[bruno] it's week one
and, kyla,
You decided to
do a cupid cake.
[kyla] it is full of
technical challenges.
Red velvet cake, swiss
meringue buttercream,
And ruby chocolate.
Who could resist?
And we haven't even
talked about the structure!
That's what's so beautiful
about this cake is,
It's not just
what's outside.
Wait 'til you see how it
looks when I lift it here.
These beautiful
vertical stripes...
I mean, how dramatic.
[bruno] how challenging.
[kyla] as long as they
roll it really tightly,
The swiss meringue is going
to help keep it straight up,
So when you cut into it,
you have these perfect,
Vertical lines.
[kayla] mm.
[bruno] it's so delicious.
Happy valentine's day,
bruno.
- You know a swiss roll?
- Yes, let's pretend I do.
Okay, let's put it on
its side so,
When you cut into it,
the icing is going vertically
Instead of horizontally.
[ann] first thing the bakers
need to do is make a thin,
Pliable sponge cake.
You have to aerate the eggs
so much for a jelly roll cake.
That's what gives it
the air and the lift.
Look how
fluffy the eggs are.
They's looking real fluffy.
Yeah, I like that.
So, do you have like
experience working with, like,
Recipes that are kind of missing
things or missing steps?
- No.
- No?
Why would that exist?
Yeah, just doing it by hand
'cause I don't wanna
Knock out any of the air that
I've whipped into this.
"divide batter between and
spread evenly." okay.
[oyaks] the recipe actually
doesn't say how long
They should stay in the oven.
Ah, bummer.
I think it's
gonna take from like,
Probably 8 to 11 minutes.
I'm gonna start
with 20 minutes.
[ann] the cakes are
done after 15 minutes...
Or, when they bounce
back to the touch.
Just a bit more.
Okay, sweethearts,
you have one hour left.
What's next is to...
Get the swiss meringue
buttercream going.
[mahathi] so, swiss meringue
buttercream is when you
Heat your egg whites and
your sugar on the stove
Before you whip it up
into a meringue.
[ann] if it's
made correctly,
The swiss meringue is a
very sturdy butter cream.
It's the perfect mortar
to hold the
Layers of cake together
in a vertical roll.
Perfect swiss meringue?
Huh, fluffy and shiny.
[sheldon] it should
reach stiff peaks...
Yeah.
Oh, it bounces back,
my friend.
Oh, yeah.
Alright, here goes nothing.
Flip, whoo!
[maggie] it got caught
on my rack. What a mess.
[alan] bakers, there is
30 minutes to go, so...
You might wanna roll.
[oyaks] keep it tight,
keep it tight, keep it tight.
The whole purpose of this
is to allow it to cool
In that shape,
so that when you roll it,
It won't crack.
One of the cakes
I think is pretty good.
The other one might be
a bit overdone.
Oh, no, this one's
not gonna be so great.
I guess one out of two
isn't bad.
[alan] while their cakes cool..
...The bakers can get started
on tempering ruby chocolate
For their decorations.
This is the first time I'm
tempering ruby chocolate.
[sheldon] I'm scared of
tempering this chocolate.
Oh, I'm scared of that.
[alan] unlike dark, milk,
and white chocolate,
Ruby chocolate is made from
unfermented cacao beans.
[mahathi] it's kind of more
like fruity and more sour
Than milk or dark,
but I really like it.
Perfect tempering
is not easy.
The judges will be looking
for chocolate decorations
That have both
shine and snap.
Really hope this chocolate
is tempered 'cause
I won't have time to check.
Okay, we're going
in the freezer.
[dominike] I just had a
glimpse at the
Assembly of the cake and...
(laughing)
[ann] each cake needs to be
cut in half and frosted
With just the right
amount of buttercream.
Don't be breaking.
[ann] it's like a beautiful,
little, icy baby.
[anjali] such a little blob.
(laughing)
[larry] it looks good.
[tanner] that's a roll.
(snickers)
2 minutes left.
[dominike] I'm doing
the icing right now.
Just putting a
little bit more texture.
[maggie] I'm gonna go
for a drizzle cake and...
Hope I can hide
most of the cake.
[hosts] 3, 2, 1...
[ann] done, hands up!
[alan] woo!
I'm done.
Everyone, please bring
your bakes up to the
Gingham altar and place them
behind your photo.
My little heart is melting.
[ann] the judges are looking
for a tightly rolled cake
With a velvety texture,
glossy buttercream,
And perfectly tempered
ruby chocolate.
So, our first baker,
nice structure.
The swiss meringue
buttercream looks very smooth.
Yeah, and it has
a nice sheen too.
It feels nice when
it cuts, it's firm.
If you look inside, we do
have nice vertical lines.
And that little bit of
cocoa is coming through.
I think we're
off to a good start here.
[bruno] yeah. 2nd cake,
maybe not enough buttercream.
[kyla] the top of the
cake isn't iced at all.
[bruno] great job
on the chocolate.
Okay flavour, but it's not
as soft as we would like.
Alright, on to
the 3rd cake.
[kyla] we have an abundance
of decoration on this one.
[bruno] yeah, but it's
barely tempered.
I think the baker tried
to hide a lot of mistakes.
[kyla] so, it's hard to
get the flavour of the cake
Because there's so much
buttercream competing.
[bruno] to our 4th baker.
[kyla] well, here we see some
great shine on this buttercream.
The cake has a beautiful,
bright red colour and
It has a good texture
and good flavour.
So, to our 5th baker.
[kyla] little bit of
a lopsided design.
[bruno] the cake has a
nice colour. It's quite moist.
[kyla] yeah, you can
actually taste the cake and
The buttercream and there's
a marriage happening,
Which is nice
for valentine's, I suppose.
[bruno] moving on
to our 6th baker.
It's a bit too wide at
the bottom, kind of lopsided.
[kyla] we can see there's
almost a u shape
Where it was settling.
[bruno] flavour's a bit flat.
7th baker?
[kyla] I love these hearts.
It's rustic,
While being sophisticated
at the same time.
[bruno] the buttercream
is smooth, great flavour.
It's just too bad there is
not enough between
The layer of the cake.
8th baker, the layers
are inconsistent.
Some are very thin,
some thicker.
So, because it's
so inconsistent,
You might get a good chunk
that's proper...
[kyla] mmhm.
[bruno] ...But the
rest is kind of dry.
So, to our 9th cake,
let's see if it's--
No, it's not tempered,
no temper at all.
[kyla] okay.
[bruno] it lacks the vibrant
red colour we're looking for.
[kyla] and it's
definitely over baked.
Shall we try the final cake?
[bruno] maybe the baker
wanted to go for a naked effect.
Temper is...
- (snap)
[kyla] oh, that was a
great snap actually.
That was a great sound.
[bruno] buttercream is smooth,
light, it's very pleasant.
[kyla] absolutely.
I think this might've
been the best buttercream.
[bruno] yeah, yeah.
[kyla] this is lovely.
[alan] bruno and kyla will
now rank the cupid cakes
From bottom to top.
[bruno] in 10th place:
Bertie,
There is no structural
integrity and
The buttercream is
not quite right.
And in 9th place:
Maggie, there were
some real issues
With your buttercream
that didn't work out.
[alan] in 8th place
is anjali,
Tanner is 7th,
dominike is 6th,
Larry is 5th,
sheldon is 4th,
And in 3rd place is oyaks.
[bruno] and in 2nd place...
Whose is this one?
Mahathi,
some issue with the icing,
But the flavours were
the best of the night.
[kyla] and in first place...
Raufikat.
(applauding)
I was number one
in the technical.
(laughing)
I never thought I'd
hear myself say that,
And it sounds nice.
[ann] it's day two
the bakers one last chanceps
To wow the judges before
they decide who will be
Star baker and who
will leave the tent.
[mahathi] I think yesterday
went pretty well for me but,
You know, success yesterday
does not mean success today.
[bertie] it's a
brand-new day,
The slate's clean and...
I'm gonna do my best.
[ann] hello again, bakers!
This is it, your final
cake week challenge.
[alan] we get to witness
your very first showstopper,
Which is, ann,
drum rol,l please...
(rolling tongue)
- The cascade mirror glaze.
- (gasps)
[alan] bruno and kyla
are looking for a tall,
Multi-tiered cake in a delicious
flavour of your choice.
It must have a smooth and
shiny mirror glaze that...
[together] cascades...
[alan] ...Down the cake.
[ann] we are looking for a
glaze so shiny that
You can see your own
sweet reflections in it.
[alan] you have
3 and 1/2 hours...
[ann] on your marks!
[alan] get set!
[together] bake!
[dominike] I think everybody has
the same stress this morning.
[kyla] the cascading
mirror glaze cake.
Such a great challenge
because a lot of people
Have tried mirror glaze
on a single tier,
And we're asking them to
do it on a multi-tier cake.
There's 3 layers, 2 fillings
and buttercream so,
There's a lot going on.
[bruno] we want to see a
beautiful structure with a
Cake that's tasty, moist,
with good flavours.
[anjali] 3-tier
mirror glaze cake.
Yes, it is scary.
(laughs)
So exciting.
I hope it has the effect that
I'm envisioning in my mind.
Elegance, I think that's
the theme I'm going for.
[alan] raufikat's elegant
creation features chocolate
And vanilla sponges,
with a rich chocolate and
Hazelnut butter cream.
- Who do you bake the most for?
- Family.
- Family?
- Especially my daughter.
You should hear her
speak about baking, like,
"mommy, have you
done the crumb coat?
Now you put it
in the fridge!"
- (laughing)
- and she's just 5 and a 1/2.
[alan] the bakers' 3-tiered
mirror glazes need be tall
And structurally sound,
which will take impeccable
Time management, and a
whole lot of cake batter.
Are you making...
15 tiers cake?
It is going to be a
very tall cake that,
I wanted it to be
modern looking.
So like, skyscraper-esque.
[ann] sheldon's sky high
vanilla cake with
Elder flower jelly, topped
with rice paper flowers,
Is inspired by the art
of georgia o'keeffe.
[sheldon] so, I was
inspired by her colours,
The moving lines and,
of course, the floral element.
[ann] tanner's also taking
his cue from the art world.
My design is inspired
by monet's water lilies.
I love spectacle,
I love drama,
And I love big
concept pieces.
[ann] tanner's dramatic
reproduction features
Banana pistachio cake,
chocolate ganache,
And candy melt lilies
against an aquatic glaze.
I lived in new york
for 2 years.
They have a water lilies room
in the museum of modern art,
And it was one of my
favourite places to go and
Just sit and be completely
surrounded by these paintings.
[alan] each tier of cake
requires a different sized tin.
A lot of cake.
The bakers will need to keep
track of multiple baking times.
[mahathi] this is my champagne
layers coming out of the oven.
So, next, is my banana cake.
[larry] they're in, and I'm just
starting the buttercream.
Lots of multi-tasking
in the tent.
[ann] buttercream
won't just add flavour,
It will also hold the
layer cakes together.
I'm making a truly obscene
amount of buttercream.
18 sticks of butter,
to be exact.
[anjali] I'm gonna make
one of my buttercreams
Raspberry flavoured, and then
do one with black pepper,
Which is actually
my favourite.
[ann] anjali's peppery
buttercream will be
Sandwiched between tiers
of chocolate spice cake,
Topped with fiery candy art
that she hopes
Will start a revolution.
[anjali] a lot of changes
are happening in the world
And I feel like there's a
real moment here to
Make changes and so, I wanted
to make a cake about that.
So, this is a... The cake of
the revolution. (laughs)
[bertie] oh, 35% cream.
The nectar of the gods.
Just about to make
my strawberry mousse.
[alan] bertie's playing
homage to his love of
Musical theatre with a
champagne and strawberry cake
Shaped like a tony award.
[bertie] my partner took me,
for my 50th — I mean, 25th...
[kyla] (laughs)
[ann] yes.
[bertie] ...Birthday to
the tony awards and
We had strawberries at
the beginning and, of course,
We had champagne the whole
night through so, yeah.
[ann] this is your moment.
You can take your
big solo here today.
[bertie] thank you.
[sheldon] here,
I'm making my...
Elderflower jelly.
[alan] for an extra
punch of flavour,
Some bakers are adding
jams and jellies
Between their layers.
[maggie] I'm doing
my lemon curd.
[kyla] hi, oyaks!
[oyaks] this is pineapple.
I'm just gonna form the
filling for my lower layer.
Once it cools down,
I'm going to pour in some rum.
Ah, so it's
feeling very tropical.
I love this combination.
[oyaks] piña colada.
[bruno] piña colada.
[alan] oyaks' cocktail
inspired cake will showcase
Coconut and lemon with
pineapple rum compote,
Topped with
fondant decorations.
We have high expectations.
And I hope I'm able
to meet up with those.
[mahathi] this is passionfruit.
It's like, it's very sour,
but they're also really good.
[ann] featuring the
flavours of tamarind,
Passionfruit and nectarine,
mahathi's cake is
Inspired by world famous
waterfalls she's visited.
The top layer is based on
The victoria waterfalls
in zambia, zimbabwe.
And along the banks
there's a lot of
Tamarind trees and date palms.
Amazing.
Are you a big traveller?
[mahathi] yeah.
[ann] I love it.
[ann] one baker
is going savoury.
[alan] so, who are
you baking for today?
[larry] I guess my
son and our dog.
[alan] okay.
Yeah, this is a bit of a
mashup of birthday cakes
I've made for them.
They actually have the
same birth date. (laughs)
And so, it combines both those
cakes into one cake.
[ann] larry's making
chocolate coconut cake with
Maple butter cream for his son,
and a vanilla sponge with
Bacon and peanut
butter cream for his dog.
[larry] that work?
[ann] (howls & laughs)
My cakes are ready.
Oh, yeah, they're nice.
All my cakes are
out of the oven so,
I'm just gonna let
them chill for a bit.
So, right now, it's just
a game of temperature.
[bertie] cake's out.
I'm working on my
hazelnut decorations.
[anjali] it's a fiery cake so,
I'm making a bit
of sugar fire.
I am working on my
flower decorations.
So, these are
getting baked in...
In a really, really
low oven now.
[maggie] these are the
balloons that I'm gonna
Make for my
showstopper decorations.
Inspired by our
favourite family movie.
There you go, a balloon.
[ann] maggie's candy melt
balloons will sit atop
3 tiers of cake based on her
kids' favourite flavours:
Salted caramel,
lemon, and strawberry.
So, all those flavours,
they work well together?
[maggie] yeah.
[alan] just like your kids.
- They don't fight? They just...
- That... Tsk, yeah, right.
(laughing)
[alan] for her decorations,
dominike is experimenting
With a different
piping technique.
- You know russian piping?
- No.
When you do it, it's funny.
You gotta,
you gotta do some...
- Some action.
- Twist action?
So, you have to have
like strong wrists?
Yeah, yeah, strong wrists.
[alan] she's sticking
with a familiar favourite -
A red velvet cake
blinged up with
Buttercream flowers and glitte.
[dominike] this is pink
edible shimmer for food.
You know, it's me.
I always like shiny stuff.
[ann] sweethearts,
you all have 30 minutes left.
[sheldon] it's very soft so...
We shall see how things
go when I try and stack.
It's tastes amazing.
[alan] the judges will be
looking for smooth,
Clean lines, and cakes
that stand up straight.
The mirror glazes'
shiny surface
Will magnify any imperfections.
[anjali] wobbly, wobbly.
[larry] dowels
so that we can...
Support each of the layers.
Otherwise, it'll be a
leaning tower of cake.
[sheldon] oh,
that's not good.
[oyaks] mirror glaze on
the way so, wish me luck.
[mahathi] so, I've just
put condensed milk,
Water, and sugar in here,
and then I'm gonna add in
My gelatin, which is
sitting right over here,
And then pour it over
some white chocolate.
[bertie] when I
start seeing it bubble,
I leave it in for
like one to two minutes.
I don't want it to go
on a full rolling boil.
[ann] getting the proper
pour on the mirror glaze
Is all about consistency.
[anjali] be thicker.
[dominike] 103...
Way too hot for pouring.
[tanner] we only have a
little bit of time left,
But I think, I think I
can get it done.
[bertie] oh! Shh...
Not good, not good.
[alan] oh, look at that.
[bertie] oh, man,
how embarrassing.
[ann] bertie, my love,
what's going on?
I'm setting the
place on fire.
What?
[bertie] I'm so embarrassed.
[ann] I'm here.
We all know how
hard this is...
And you have nothing to
be embarrassed about.
[bertie] (sighs) okay.
[ann] okay?
[bertie] (sighs)
Bertie... Don't worry
about it, bertie.
[raufikat] we have this, okay?
[bertie] (sighs)
- Thank you, raufi.
- No, no, no, no.
- Thank you very much.
- Not a problem.
[alan] there is
10 minutes left.
You gotta race,
get everything done.
I'm just gonna
mix the colours.
[ann] the bakers
won't know if they
Nailed their mirror glaze
until they pour.
Yeah... A little more red.
There you go.
[anjali] do your thing,
mirror glaze.
[ann] I don't know how
they're doing this so calmly.
This is better than therapy.
Here goes nothing.
[anjali] come on, be fire...
Spread.
[ann] 30 seconds!
[alan] whoo!
[raufikat] whoo!
[ann] hands off your bakes!
Woo!
(cheering & applauding)
Well, that turned out
much better than I...
(laughing) ...Expected.
Oh, my god.
The mirror glaze cake
showstoppers.
[alan] raufikat, please bring
your showstopper to the front.
Raufikat,
understated elegance.
That's exactly the best
way to describe this cake.
These small, gold details,
They elevate it,
but it looks delicious.
Thank you.
[bruno] that chocolate
filling is very tasty.
[kyla] mmhm. The vanilla,
the hazelnut, the crunch,
It tastes like the
whole cake looks,
And I think that
is a real success.
Thank you so much.
[kyla] mahathi, it's just so
clear that it's a waterfall.
Yeah, it looks like the
water carved into the rock
To create that pattern.
[kyla] and the shine.
[bruno] and the shine, yeah.
[kyla] beautiful.
[bruno] your 2nd layer,
the banana,
You know, it's a bit wet.
[mahathi] okay.
[kyla] what is the filling?
[mahathi] passionfruit.
[bruno] passionfruit.
Yeah, good tang.
[bruno] that's good.
[mahathi] thank you.
Dominike, this is the
sweetest-looking cake
I've ever seen.
[bruno] the cake,
on its own, is delicious.
It's just a bit
too simplistic.
[dominike] okay.
[kyla] don't play it safe.
Okay.
[kyla] tanner, you have
taken us right to
Monet's garden in giverny.
[bruno] look at that texture,
it's like a painting.
So, top layer: Perfect.
The balance of honey
pistachio is good.
Now, your banana
on the other hand,
Is quite gummy and watery.
(sighs)
[kyla] maggie, the way
that you've created
Height and flow,
shows real intelligence
As a cake designer,
And I'm very impressed
with your piping.
Thank you.
Your lemon curd has a
very nice tang to it.
[kyla] really
classic combinations,
But they're well
executed on the whole.
[kyla] bertie, I know that
this isn't the showstopper
That you imagined.
There are no jazz hands
going today.
[kyla] but, the show
must go on.
[bertie] absolutely.
[bruno] cake is rich,
good crumble.
[kyla] the strawberry's
delicate,
But I like that in
this particular cake.
Thank you very much.
[bruno] larry, you got an
amazing shine on that glaze.
It looks like glass.
Thank you.
I never had maple
and coconut.
It kind of works, actually,
together, yeah.
[kyla] yeah, your dog is
definitely on to something.
It's a new one for the tent.
Perfect.
[kyla] anjali, you said
your theme was revolution.
[anjali] yes. Well,
it's messy like any revolution.
[kyla] if you just taste
the ginger cake on its own,
It's a very safe cake.
[anjali] mhm.
[kyla] when you
add that peppercorn,
It's a wow cake.
[anjali] thank you so much.
[bruno] it's a georgia o'keefe
inspired cake?
[kyla] it's so captivating
That I almost don't notice
Some of what's going
on near the bottom.
The largest tier
is under baked.
That was such a good jelly,
when you find it...
[sheldon] I know.
[bruno] ...Put more.
[kyla] when you told us that
you were making a piña colada,
You forgot to mention
we were drinking it
At studio 54.
(laughing)
[kyla] this is fabulous.
[oyaks] thank you.
[kyla] and then
on top of that,
Technically, we're seeing
these very clean edges.
[bruno] we know
you're an engineer...
Now we know
you're an artist.
[oyaks] yeah.
As you can see, there is a
nice bounce on the cake,
Which means it's
been baked properly.
[kyla] it is as close to
sipping a piña colada
As you could get.
I almost forgot it was cake.
- Thank you very much.
- (applauding)
[bruno] great job.
[kyla] great job.
(cheering & applauding)
[alan] season 4, we have
10 amazing bakers
Who just wowed us
with all their skill.
I do not envy you two today.
It's really amazing
to see such talent.
We saw artistry,
we saw engineering,
We saw creativity.
And above all,
they took risks.
[ann] were there any
ones that stood out to you?
[kyla] raufikat really
understood the challenge.
She did a
gorgeous execution.
She made it her own and
Gave us exactly what
we were looking for.
[bruno] oyaks was on fire.
Love his design.
Technically,
I think he's very sound.
That was a beautiful cake.
We have so many
great bakers.
I don't think anyone
is lacking in skills.
What tripped people up was
Really just a little bit
of nerves.
You know, some people
can be quite rattled
By the whole experience.
We all really
love these bakers.
Do you really have to
let one of them go?
Unfortunately, we do have
to let one baker go home.
[ann] bakers, I get the
amazing job
Of announcing
star baker this week.
Our very first
star baker is...
- Oyaks!
- Whoa!
(cheering & applauding)
- Oh, my gosh, dude!
- Thank you. (laughs)
Time for the hard part.
We just met you and we're not
ready to see any of you go,
So, with a
very heavy heart,
It's time to say
goodbye to...
- Bertie.
- Hmm.
[bertie] I'm a little
disappointed in myself,
But it's just been
an incredible,
Incredible experience.
And, those were sad tears,
But sad because I
couldn't enjoy this more.
Bertie is such
a great baker.
I feel like he's got so
much soul in his baking.
This just wasn't
bertie's week.
[bruno] 10 fabulous bakers,
but one rose to the top...
Oyaks.
He was creative and
took a lot of risks.
Whoo! Yes!
I can't believe I am the
first star baker for
Season 4. Like,
I am super happy.
[mahathi] it was definitely
a really challenging week.
There's so many
amazing bakers in there.
That's all frosting in my hair,
by the way. (laughs)
[alan] next time...
You bang that dough, sheldon!
It's bread week.
Do you feel like
the bread winner?
We'll have to wait and see.
The bakers will take on an
elegant signature...
[kyla] we want to be brigitte
bardot when we take a bite.
...Get twisted up in
a tough technical...
[tanner] whoo!
[alan] (laughs)
...And stack the odds in
a showstopper...
[dominike] oof!
[alan] ...Filled with
difficulty.
Oh! Wow!
[sheldon] oh, no.
[mahathi] my monstrosity.
[tanner] please,
please, please, rise.
[alan] a little prayer
to the bread gods?
[tanner] yeah, yeah.
all across the country,
Who are all
outstanding in their field.
Literally. They're out
standing in a field.
Hi, bakers.
[together] welcome to
season 4 of
The great canadian baking show!
This is where the
magic happens and
I just can't believe it's
right in front of me.
I feel blessed with a
healthy sprinkle of nervous.
It's surreal. It really--
I feel like I'm in a
salvador dali painting.
[ann narration] in a year
like no other...
Baking has been a touchstone
during this pandemic.
Like the most comforting
thing in my life.
Ten bakers have come from
across canada...
I have been dreaming of
being here for years.
To a very different
kind of bubble.
It's a happy place
where you just bake.
I saw the tent
and I didn't cry,
But I could have cried.
Here they'll compete at the
thing they love the most.
When I bake,
I want it to feel like
You've been given a hug
after you take a bite.
I'm so excited to get inside
that tent and start baking.
It's gonna smell
so good in the tent!
Over 24 challenging
new bakes...
Yes, it is scary.
(laughing)
There will be triumphs...
That's delicious.
(laughing)
...And tears.
(sighing)
It didn't go quite as planned.
That's okay.
High expectations...
Now you're just showing off.
...And shared moments.
Go, go, go, go, go!
It's down,
it's down, it's down!
In the end...
I'm in the tent, right?
Life is good.
- I'll help, I'll help.
- Thank you, thank you.
Yes, yes.
Only one baker...
Icing sugar covers
a multitude of sins.
...Will be the next winner...
Whoo!
...Of the great
canadian baking show.
I'm supposed to have 12,
right? Not 14? (laughing)
- 12.
- Okay, 'cause I ate one!
- (laughing) ...Oops!
- Oh! Oops!
(sparkling)
[alan narration] we're back
on the grounds of the
Canadian film centre,
and the e .P. Taylor estate,
Where over the
next two days,
A new crop of bakers
will face 3 challenges.
Good morning, bakers,
and welcome to the 4th and
Freshest season of the
great canadian baking show.
Mostly fresh, because
I am your new host,
Alan shane lewis.
And I'm ann pornel...
Very, very fresh as well.
[alan] but you know what,
Let's not make this
all about us just yet.
First, let's welcome back
our wonderful judges,
Bruno feldeisen
and kyla kennaley.
[kyla] hi! Hello!
[bruno] hello, everyone!
(cheering & applauding)
[ann] now, these two
may look sweet,
But they're actually
very, very judgmental.
So, bakers, your signature
bakes have to be a home run.
Yes, and for your first time
up to bat in this tent,
Bruno and kyla would
like you to make a...
(tongue pop) ...Bundt cake.
The bundt, a classic.
Yours can be any
flavour you want, but...
It must be baked in
a mould and
Covered with a drizzle or glaze.
Bakers, you have an hour
and 45 minutes.
[alan] batters up!
[ann] on your mark...
[alan] get set...
[together] bake!
I can't believe
I'm actually here.
This is insane.
Greatest moment of
my life, right now!
I'm so excited that
this is happening.
I can't believe I am
in the tent. Jazz hands!
I am so excited to be
back here for season 4.
One of the things
about cake week is,
We're really gonna see
inside the soul of our bakers.
We're gonna find out
who is an artist,
Who is a dreamer,
who is a chemist!
We are looking for
somebody who's that
Perfect combination
of all of those.
I just need to remind myself
that I know how to bake.
That is why I'm here.
At first glance, a bundt
cake looks quite easy,
But however,
it's quite difficult.
It's about proper baking,
a nice crumble and,
Memorable flavours.
And if you cannot
do this, we're like,
Hmm, should you
stay under the tent?
Am I really in the tent?
This isn't just like a dream?
Seriously? (laughing)
I am here,
and hopefully,
I make a bundt cake or like
my kids like to call it,
A "butt" cake.
[alan] what distinguishes
bundt cakes are
The pans they're baked in.
The square...
It is so cool.
Although there are dozens
of shapes and patterns,
They all have one thing in
common: A hole in the center
That gives bundt cakes
their donut shape.
Okay, this is equal parts of
shortening, oil, and flour.
It gives give you a very
clean release each time.
My cake is
rose-flavoured so,
I want it to have
like a really like nice,
Intricate,
like, rosy pattern.
I'm really excited
about this one.
[ann] flute,
classical indian dancing,
And baking are just a
few of business analyst,
Mahathi's, many talents.
Looks amazing!
Her rose and saffron
flavoured bundt cake
Is a play on a classic
indian dessert.
I'm making a gulab jamun
flavoured bundt cake so,
It has rose, cardamom,
little bit of saffron in it.
Is this something that
you would have at a
Family function or is this like
something you'd have
At a special occasion
like a wedding?
[mahathi] everything.
[kyla] everywhere?
[mahathi] this is like
the go-to dessert at any,
Like, indian function.
[ann] how's it
going over here?
[sheldon] I am making
a bundt cake
With fermented sweet rice.
[ann] (gasps)
[sheldon] I don't know if you
know about fermented sweet rice,
But basically,
it is halfway to rice wine.
So, partly fermented,
sweetened,
It's really common in
chinese desserts and
I just remember eating
this growing up.
[ann] pairing fermented rice
with red bean paste and
A chrysanthemum glaze,
sheldon's bundt cake
Will be topped by a
dramatic sugar dragon.
Software developer by day,
sheldon spends his nights
As part of an all-asian
drag family in vancouver.
Be the fierce queen
that you are.
- Oh, thank you so much!
- You got this.
[ann] work! Agh!!
[sheldon] work! Agh!!!
Get outta here,
get outta here.
See? Yeah, yeah.
(laughing)
Just getting this ready
so that I can pipe it
Into the center of the cake.
(sing-song)
yum, yum, yum!
[ann] when bertie's not hitting
the courts with his husband,
He earns his living as a
corporate travel agent
In toronto.
He's sending the judges
on a trip to cuba with
A chocolate avocado bundt
filled with a
Ribbon of dulce de leche.
The reason I'm making it
is I'm, you know, cuban.
[bruno] okay.
[bertie] my mom used to put
little shots of cuban coffee
In my baby bottle,
so that explains a lot.
(laughing)
[alan] for their bundt cakes
to take their shape,
The bakers must ensure the
batter reaches every
Nook and cranny of
their chosen moulds.
I'm making a maple
and walnuts bundt cake.
I have very fond memories
of going to the sugar shack.
So, I wanted to go as maple-y
as possible for this bake.
[alan] radio host, dominike,
loves being out and about
In historic quebec city...
And, entertaining at
home with her fiancé.
Agh!
Childhood memories of
the sugar shack
May have inspired her
maple-walnut bundt cake,
But her glaze will pack
a very grown up punch.
- Maple liqueur, huh?
- Yeah, maple liqueur.
You make it yourself?
Is that the moonshine?
(laughing) yeah,
I do it in my basement.
[bruno] okay.
[alan] (laughs)
I am making a fig and
apricot bundt cake.
It's one I make all the time
at home for the family and
They just love it.
Hi!
Larry, a bird lover
and operations manager
From edmonton, tests out all
his culinary creations
On his wife, son and dog, giza.
But it will be the judges'
turn to taste the rum and
Apricot bundt cake he's baking
in a unique square mould.
I just about put the batter
in without cooking spray.
Drama.
Please, be good.
[sheldon] oh my god.
Ah...
- Sheldon, what happened?
- I forgot to put sugar!
- Oh, sheldon!
- No, you did not.
- You got this.
- Well, I need to start over.
Oh, no!
We're making sure that
there's sugar in it this time.
[alan] there is
one hour left.
One hour remaining!
[sheldon] okay,
going in there.
I'm doing candied lime slices
for the decoration on top.
[mahathi] I'm making a
ruby chocolate rose.
I'm definitely worried
about the sugar art,
'cause it is a
really iconic element.
It needs to look good.
This is gonna look like a
crown on the bundt cake.
Oyaks' sugar crown will
sit atop his orange and
Chai spiced bundt cake.
For this calgary based engineer
and project scheduler,
Baking is a family affair.
This is really good.
Do your parents
bake a lot or is it...?
- No, just my sisters.
- Just your sisters?
Yeah, they actually baked
my 5th birthday cake and,
That was where I
got the baking bug from.
Okay, so, you're the
youngest in your family?
- Oh, yeah, I'm the youngest.
- Same here, what's up?
Unh! (laughing)
So, I'm working
on decoration now.
Once the cake
comes out of the oven,
I will shift to glaze, but I
have about 25 minutes
To get my decorations done.
Tanner only started
baking a few years ago,
But as a classically
trained violinist,
He's no stranger to
sophisticated flavours.
For his bundt cake,
he's composing a
Perfect duet of grapefruit
and elder flower.
So, one of the things about
elderflower is that
You get that floral note that
imparts a sweetness.
Yeah.
And now you're
telling us grapefruit.
I think it's well balanced,
personally,
But I can't wait to hear
what you guys think.
[kyla] well, we'll move on.
[bruno] good luck.
[alan] yeah, good luck.
[tanner] great.
I usually don't shake so
much, but... Oh, well.
Oh, god.
- Morning, maggie!
- Hi!
- How are you?
- I'm okay.
Except for, it's a
messy house here.
It's not usually how I roll,
but anyway, here we are, hi!
So, who at home
do you bake for?
My 3 demanding children.
[alan] okay!
[maggie] (laughing)
[ann] those 3 demanding
children adore the
Picture-perfect
desserts maggie whips up
At her home in toronto.
Her delicate buttercream
flowers will sit atop
A lemon and
blueberry bundt cake.
[maggie] just here still
making buttercream flowers.
I feel like I've
been doing it forever.
Instead of
buttercream or sugar,
Anjali is using marzipan
to make her decorations.
[anjali] I'm making a
sweet tea bundt cake.
I used to live in louisiana.
I finished high school there
and, in the south,
They drink sweet tea a lot.
Her bundt cake features
the southern flavours of
Peach tea and bourbon,
topped with marzipan fruit.
Anjali picked up a love of
baking while earning her phd
In social activism at
the university of toronto.
[anjali] it's done.
[friends] (applauding)
[anjali] baking is really
what I learned to do
While avoiding
working on the phd.
[ann] so, you're a
really big procrasta-baker.
[anjali] I love
the procrasta-bake.
[ann] yeah.
Now I'm going to
work on the frosting.
My daughter loves this cake.
She loves the bright flavour
of it so much.
[alan] an it engineer and mothr
of two in milton, ontario,
Raufikat, pours both
precision and love
Into everything she bakes.
Jump, yay!
(sparkling)
[alan] her daughter has
given the thumbs up to
A lime and toasted
coconut bundt cake.
And what about the glaze?
The glaze is
white chocolate and lime.
- Okay!
- Oh, wow.
- If you need any help...
- Not yet.
- Extra hands.
- Not yet.
[alan] not yet? Okay, good,
cause I wasn't--
But, be close by.
(laughing)
[alan] bakers, you have
15 minutes remaining
In this bake,
15 minutes!
Oh, that looks so ready.
[raufikat] okay!
[oyaks] there we go.
[bertie] (singing) oh, please,
don't pour all over the ground.
(gasps)
(sighs)
oh, my god! It held!
Whoo!
Tah-dah!
[raufikat] come on,
come on...
Yeah!
[mahathi] yes!
[sheldon] it came out! Yes!
[maggie] please,
cool down fast.
[alan] the bakers need to
get their cakes cooled down
Before they pour their
drizzles and glazes.
[ann] what a reveal!
[sheldon] a queen
loves drama. (laughs)
[dominike] it's so
satisfying to look at this.
[bertie] I'm a little behind
and this probably is
Not gonna be as
pretty as I'd like.
[ann] bakers, you have one
minute and 30 seconds left.
[bertie] a minute and a half!
[dominike] ha, what!
[alan] that's specific.
[oyaks] this on here.
[ann] 5 seconds, bakers!
[bertie] oh, no.
[hosts] 4, 3...
2, 1...
- And you're done! Yay!
- (clapping and cheering)
[ann] give yourselves
a round of applause.
[raufikat] oh, mahathi,
that's beautiful.
[mahathi] thank you.
[alan] now, the bakers will
have their cakes tasted
By the judges for
the very first time.
[bruno] tanner,
that's a beautiful cake.
[tanner] thank you.
[bruno] it's very elegant.
[kyla] it's lovely.
You know,
And it's really
standing up well.
Mm.
We were nervous
when you said
You were working
with grapefruit...
[tanner] I noticed.
[kyla] ...But I'm actually
tasting it without the pith.
Really like the grapefruit.
[kyla] mahathi,
this is so lovely.
It's vibrant without
being overly decorated.
[kyla] and I think it
is really well executed.
[mahathi] thanks so much.
[bruno] now,
about the decoration,
It's lacking finesse.
- Okay.
[bruno] it's a bit undercooked.
Maybe that bundt shape is not
the right one for that cake.
Okay.
[kyla] it's so gorgeous, maggie.
[maggie] oh, thank you so much!
[kyla] maggie,
it's so beautiful.
[maggie] I'm glad it didn't
melt so... (laughs)
[bruno] nice distribution of
the blueberries inside.
It has a good lemon flavour,
but...
I would have put
a bit more inside.
[maggie] more, okay.
Yeah, next time, for sure.
[kyla] the maple leaf
catches the light and
It really puts you in the forest
so, that's well done.
I like to glam up things.
(laughing)
[bruno] knowing how much maple
cues you have on the cake,
I would have expected
more maple flavour.
[dominike] more.
[bruno] more maple.
[kyla] I love that you used
a garnish on the outside
To tell us what to
expect inside.
[bruno] the lime flavour,
it's beautiful.
-Thank you.
[bruno] it's clean,
it's very refreshing.
We'd probably like to
see a little more glaze,
So that everyone gets some.
Okay.
[bruno] so, you showcase
great technical abilities
With your sugar work.
Quite nice, a beautiful flow.
Great flavour.
Using black pepper in pastry,
It's so tricky,
but that's a tasty cake.
That's... Yeah.
Thank you,
glad to hear that.
[kyla] this is the happiest
cake I've ever seen.
(laughing)
[bruno] beautiful
lemons and peaches.
It has a very
pleasant nutty flavour.
The quality of your
glaze is, is so good.
It's the bourbon.
(laughing)
[kyla] there's some really
beautiful elements here,
It just looks like
maybe you were rushed.
I was... So, I apologize.
[bruno] look at that,
you get the surprise of
The dulce de leche.
It looks very rich, yeah.
And I know you really want to
highlight your cuban background.
You put any rum inside?
[bertie] no.
[bruno] no? Bertie, come on.
[bertie] I know, I know!
I should've just
soaked it in rum.
It's so beautiful I
wanna wear it in my hair.
[sheldon] (laughs)
we can make that happen.
[bruno] it looks dense,
but when you dug into it,
It's light, as fluffy as
a brioche... With yeast.
[sheldon] amazing, yeah,
that's the fermentation.
That's what it is,
it's the fermentation.
[sheldon] exactly.
[kyla] exactly.
Bruno said it tasted like a
fluffy, rich brioche, which...
Coming from a french man,
that's a great compliment.
My kids' palettes
aren't quite as refined so,
I've never got
that feedback before,
But next time I'll make it
more lemony, for sure.
Baking in the tent is very
different than baking at home.
[ann] bakers,
congratulations on
Getting through your first
signature challenge.
Now, let's get technical,
shall we?
[alan] as you know,
the technical challenge is
The bake where you're all given
the same ingredients and
The same recipe, just one
you've never seen before.
And, the recipe may or
may not be complete.
Now, because this
challenge is judged blind,
We're gonna have to
ask you two to leave.
[hosts] bye!
[alan] so, the judges,
this valentine's day,
Would like you to make a...
Cupid cake.
[ann] bakers, you will be
making a vertical striped
Red velvet cake with a swiss
meringue buttercream icing,
Topped with heart shaped
decorations for that
Special someone in
your life...Aka, me.
[alan laughs]
[ann] you have
2 hours on the clock.
[alan] on your marks...
[ann] get set!
[together] bake!
[maggie] oh, my god.
[mahathi] okay...
[raufikat] oh, wow.
[bertie] oh, my lord!
[mahathi] (laughs)
[oyaks] I'm just gonna act
like I know what I'm doing.
[bruno] it's week one
and, kyla,
You decided to
do a cupid cake.
[kyla] it is full of
technical challenges.
Red velvet cake, swiss
meringue buttercream,
And ruby chocolate.
Who could resist?
And we haven't even
talked about the structure!
That's what's so beautiful
about this cake is,
It's not just
what's outside.
Wait 'til you see how it
looks when I lift it here.
These beautiful
vertical stripes...
I mean, how dramatic.
[bruno] how challenging.
[kyla] as long as they
roll it really tightly,
The swiss meringue is going
to help keep it straight up,
So when you cut into it,
you have these perfect,
Vertical lines.
[kayla] mm.
[bruno] it's so delicious.
Happy valentine's day,
bruno.
- You know a swiss roll?
- Yes, let's pretend I do.
Okay, let's put it on
its side so,
When you cut into it,
the icing is going vertically
Instead of horizontally.
[ann] first thing the bakers
need to do is make a thin,
Pliable sponge cake.
You have to aerate the eggs
so much for a jelly roll cake.
That's what gives it
the air and the lift.
Look how
fluffy the eggs are.
They's looking real fluffy.
Yeah, I like that.
So, do you have like
experience working with, like,
Recipes that are kind of missing
things or missing steps?
- No.
- No?
Why would that exist?
Yeah, just doing it by hand
'cause I don't wanna
Knock out any of the air that
I've whipped into this.
"divide batter between and
spread evenly." okay.
[oyaks] the recipe actually
doesn't say how long
They should stay in the oven.
Ah, bummer.
I think it's
gonna take from like,
Probably 8 to 11 minutes.
I'm gonna start
with 20 minutes.
[ann] the cakes are
done after 15 minutes...
Or, when they bounce
back to the touch.
Just a bit more.
Okay, sweethearts,
you have one hour left.
What's next is to...
Get the swiss meringue
buttercream going.
[mahathi] so, swiss meringue
buttercream is when you
Heat your egg whites and
your sugar on the stove
Before you whip it up
into a meringue.
[ann] if it's
made correctly,
The swiss meringue is a
very sturdy butter cream.
It's the perfect mortar
to hold the
Layers of cake together
in a vertical roll.
Perfect swiss meringue?
Huh, fluffy and shiny.
[sheldon] it should
reach stiff peaks...
Yeah.
Oh, it bounces back,
my friend.
Oh, yeah.
Alright, here goes nothing.
Flip, whoo!
[maggie] it got caught
on my rack. What a mess.
[alan] bakers, there is
30 minutes to go, so...
You might wanna roll.
[oyaks] keep it tight,
keep it tight, keep it tight.
The whole purpose of this
is to allow it to cool
In that shape,
so that when you roll it,
It won't crack.
One of the cakes
I think is pretty good.
The other one might be
a bit overdone.
Oh, no, this one's
not gonna be so great.
I guess one out of two
isn't bad.
[alan] while their cakes cool..
...The bakers can get started
on tempering ruby chocolate
For their decorations.
This is the first time I'm
tempering ruby chocolate.
[sheldon] I'm scared of
tempering this chocolate.
Oh, I'm scared of that.
[alan] unlike dark, milk,
and white chocolate,
Ruby chocolate is made from
unfermented cacao beans.
[mahathi] it's kind of more
like fruity and more sour
Than milk or dark,
but I really like it.
Perfect tempering
is not easy.
The judges will be looking
for chocolate decorations
That have both
shine and snap.
Really hope this chocolate
is tempered 'cause
I won't have time to check.
Okay, we're going
in the freezer.
[dominike] I just had a
glimpse at the
Assembly of the cake and...
(laughing)
[ann] each cake needs to be
cut in half and frosted
With just the right
amount of buttercream.
Don't be breaking.
[ann] it's like a beautiful,
little, icy baby.
[anjali] such a little blob.
(laughing)
[larry] it looks good.
[tanner] that's a roll.
(snickers)
2 minutes left.
[dominike] I'm doing
the icing right now.
Just putting a
little bit more texture.
[maggie] I'm gonna go
for a drizzle cake and...
Hope I can hide
most of the cake.
[hosts] 3, 2, 1...
[ann] done, hands up!
[alan] woo!
I'm done.
Everyone, please bring
your bakes up to the
Gingham altar and place them
behind your photo.
My little heart is melting.
[ann] the judges are looking
for a tightly rolled cake
With a velvety texture,
glossy buttercream,
And perfectly tempered
ruby chocolate.
So, our first baker,
nice structure.
The swiss meringue
buttercream looks very smooth.
Yeah, and it has
a nice sheen too.
It feels nice when
it cuts, it's firm.
If you look inside, we do
have nice vertical lines.
And that little bit of
cocoa is coming through.
I think we're
off to a good start here.
[bruno] yeah. 2nd cake,
maybe not enough buttercream.
[kyla] the top of the
cake isn't iced at all.
[bruno] great job
on the chocolate.
Okay flavour, but it's not
as soft as we would like.
Alright, on to
the 3rd cake.
[kyla] we have an abundance
of decoration on this one.
[bruno] yeah, but it's
barely tempered.
I think the baker tried
to hide a lot of mistakes.
[kyla] so, it's hard to
get the flavour of the cake
Because there's so much
buttercream competing.
[bruno] to our 4th baker.
[kyla] well, here we see some
great shine on this buttercream.
The cake has a beautiful,
bright red colour and
It has a good texture
and good flavour.
So, to our 5th baker.
[kyla] little bit of
a lopsided design.
[bruno] the cake has a
nice colour. It's quite moist.
[kyla] yeah, you can
actually taste the cake and
The buttercream and there's
a marriage happening,
Which is nice
for valentine's, I suppose.
[bruno] moving on
to our 6th baker.
It's a bit too wide at
the bottom, kind of lopsided.
[kyla] we can see there's
almost a u shape
Where it was settling.
[bruno] flavour's a bit flat.
7th baker?
[kyla] I love these hearts.
It's rustic,
While being sophisticated
at the same time.
[bruno] the buttercream
is smooth, great flavour.
It's just too bad there is
not enough between
The layer of the cake.
8th baker, the layers
are inconsistent.
Some are very thin,
some thicker.
So, because it's
so inconsistent,
You might get a good chunk
that's proper...
[kyla] mmhm.
[bruno] ...But the
rest is kind of dry.
So, to our 9th cake,
let's see if it's--
No, it's not tempered,
no temper at all.
[kyla] okay.
[bruno] it lacks the vibrant
red colour we're looking for.
[kyla] and it's
definitely over baked.
Shall we try the final cake?
[bruno] maybe the baker
wanted to go for a naked effect.
Temper is...
- (snap)
[kyla] oh, that was a
great snap actually.
That was a great sound.
[bruno] buttercream is smooth,
light, it's very pleasant.
[kyla] absolutely.
I think this might've
been the best buttercream.
[bruno] yeah, yeah.
[kyla] this is lovely.
[alan] bruno and kyla will
now rank the cupid cakes
From bottom to top.
[bruno] in 10th place:
Bertie,
There is no structural
integrity and
The buttercream is
not quite right.
And in 9th place:
Maggie, there were
some real issues
With your buttercream
that didn't work out.
[alan] in 8th place
is anjali,
Tanner is 7th,
dominike is 6th,
Larry is 5th,
sheldon is 4th,
And in 3rd place is oyaks.
[bruno] and in 2nd place...
Whose is this one?
Mahathi,
some issue with the icing,
But the flavours were
the best of the night.
[kyla] and in first place...
Raufikat.
(applauding)
I was number one
in the technical.
(laughing)
I never thought I'd
hear myself say that,
And it sounds nice.
[ann] it's day two
the bakers one last chanceps
To wow the judges before
they decide who will be
Star baker and who
will leave the tent.
[mahathi] I think yesterday
went pretty well for me but,
You know, success yesterday
does not mean success today.
[bertie] it's a
brand-new day,
The slate's clean and...
I'm gonna do my best.
[ann] hello again, bakers!
This is it, your final
cake week challenge.
[alan] we get to witness
your very first showstopper,
Which is, ann,
drum rol,l please...
(rolling tongue)
- The cascade mirror glaze.
- (gasps)
[alan] bruno and kyla
are looking for a tall,
Multi-tiered cake in a delicious
flavour of your choice.
It must have a smooth and
shiny mirror glaze that...
[together] cascades...
[alan] ...Down the cake.
[ann] we are looking for a
glaze so shiny that
You can see your own
sweet reflections in it.
[alan] you have
3 and 1/2 hours...
[ann] on your marks!
[alan] get set!
[together] bake!
[dominike] I think everybody has
the same stress this morning.
[kyla] the cascading
mirror glaze cake.
Such a great challenge
because a lot of people
Have tried mirror glaze
on a single tier,
And we're asking them to
do it on a multi-tier cake.
There's 3 layers, 2 fillings
and buttercream so,
There's a lot going on.
[bruno] we want to see a
beautiful structure with a
Cake that's tasty, moist,
with good flavours.
[anjali] 3-tier
mirror glaze cake.
Yes, it is scary.
(laughs)
So exciting.
I hope it has the effect that
I'm envisioning in my mind.
Elegance, I think that's
the theme I'm going for.
[alan] raufikat's elegant
creation features chocolate
And vanilla sponges,
with a rich chocolate and
Hazelnut butter cream.
- Who do you bake the most for?
- Family.
- Family?
- Especially my daughter.
You should hear her
speak about baking, like,
"mommy, have you
done the crumb coat?
Now you put it
in the fridge!"
- (laughing)
- and she's just 5 and a 1/2.
[alan] the bakers' 3-tiered
mirror glazes need be tall
And structurally sound,
which will take impeccable
Time management, and a
whole lot of cake batter.
Are you making...
15 tiers cake?
It is going to be a
very tall cake that,
I wanted it to be
modern looking.
So like, skyscraper-esque.
[ann] sheldon's sky high
vanilla cake with
Elder flower jelly, topped
with rice paper flowers,
Is inspired by the art
of georgia o'keeffe.
[sheldon] so, I was
inspired by her colours,
The moving lines and,
of course, the floral element.
[ann] tanner's also taking
his cue from the art world.
My design is inspired
by monet's water lilies.
I love spectacle,
I love drama,
And I love big
concept pieces.
[ann] tanner's dramatic
reproduction features
Banana pistachio cake,
chocolate ganache,
And candy melt lilies
against an aquatic glaze.
I lived in new york
for 2 years.
They have a water lilies room
in the museum of modern art,
And it was one of my
favourite places to go and
Just sit and be completely
surrounded by these paintings.
[alan] each tier of cake
requires a different sized tin.
A lot of cake.
The bakers will need to keep
track of multiple baking times.
[mahathi] this is my champagne
layers coming out of the oven.
So, next, is my banana cake.
[larry] they're in, and I'm just
starting the buttercream.
Lots of multi-tasking
in the tent.
[ann] buttercream
won't just add flavour,
It will also hold the
layer cakes together.
I'm making a truly obscene
amount of buttercream.
18 sticks of butter,
to be exact.
[anjali] I'm gonna make
one of my buttercreams
Raspberry flavoured, and then
do one with black pepper,
Which is actually
my favourite.
[ann] anjali's peppery
buttercream will be
Sandwiched between tiers
of chocolate spice cake,
Topped with fiery candy art
that she hopes
Will start a revolution.
[anjali] a lot of changes
are happening in the world
And I feel like there's a
real moment here to
Make changes and so, I wanted
to make a cake about that.
So, this is a... The cake of
the revolution. (laughs)
[bertie] oh, 35% cream.
The nectar of the gods.
Just about to make
my strawberry mousse.
[alan] bertie's playing
homage to his love of
Musical theatre with a
champagne and strawberry cake
Shaped like a tony award.
[bertie] my partner took me,
for my 50th — I mean, 25th...
[kyla] (laughs)
[ann] yes.
[bertie] ...Birthday to
the tony awards and
We had strawberries at
the beginning and, of course,
We had champagne the whole
night through so, yeah.
[ann] this is your moment.
You can take your
big solo here today.
[bertie] thank you.
[sheldon] here,
I'm making my...
Elderflower jelly.
[alan] for an extra
punch of flavour,
Some bakers are adding
jams and jellies
Between their layers.
[maggie] I'm doing
my lemon curd.
[kyla] hi, oyaks!
[oyaks] this is pineapple.
I'm just gonna form the
filling for my lower layer.
Once it cools down,
I'm going to pour in some rum.
Ah, so it's
feeling very tropical.
I love this combination.
[oyaks] piña colada.
[bruno] piña colada.
[alan] oyaks' cocktail
inspired cake will showcase
Coconut and lemon with
pineapple rum compote,
Topped with
fondant decorations.
We have high expectations.
And I hope I'm able
to meet up with those.
[mahathi] this is passionfruit.
It's like, it's very sour,
but they're also really good.
[ann] featuring the
flavours of tamarind,
Passionfruit and nectarine,
mahathi's cake is
Inspired by world famous
waterfalls she's visited.
The top layer is based on
The victoria waterfalls
in zambia, zimbabwe.
And along the banks
there's a lot of
Tamarind trees and date palms.
Amazing.
Are you a big traveller?
[mahathi] yeah.
[ann] I love it.
[ann] one baker
is going savoury.
[alan] so, who are
you baking for today?
[larry] I guess my
son and our dog.
[alan] okay.
Yeah, this is a bit of a
mashup of birthday cakes
I've made for them.
They actually have the
same birth date. (laughs)
And so, it combines both those
cakes into one cake.
[ann] larry's making
chocolate coconut cake with
Maple butter cream for his son,
and a vanilla sponge with
Bacon and peanut
butter cream for his dog.
[larry] that work?
[ann] (howls & laughs)
My cakes are ready.
Oh, yeah, they're nice.
All my cakes are
out of the oven so,
I'm just gonna let
them chill for a bit.
So, right now, it's just
a game of temperature.
[bertie] cake's out.
I'm working on my
hazelnut decorations.
[anjali] it's a fiery cake so,
I'm making a bit
of sugar fire.
I am working on my
flower decorations.
So, these are
getting baked in...
In a really, really
low oven now.
[maggie] these are the
balloons that I'm gonna
Make for my
showstopper decorations.
Inspired by our
favourite family movie.
There you go, a balloon.
[ann] maggie's candy melt
balloons will sit atop
3 tiers of cake based on her
kids' favourite flavours:
Salted caramel,
lemon, and strawberry.
So, all those flavours,
they work well together?
[maggie] yeah.
[alan] just like your kids.
- They don't fight? They just...
- That... Tsk, yeah, right.
(laughing)
[alan] for her decorations,
dominike is experimenting
With a different
piping technique.
- You know russian piping?
- No.
When you do it, it's funny.
You gotta,
you gotta do some...
- Some action.
- Twist action?
So, you have to have
like strong wrists?
Yeah, yeah, strong wrists.
[alan] she's sticking
with a familiar favourite -
A red velvet cake
blinged up with
Buttercream flowers and glitte.
[dominike] this is pink
edible shimmer for food.
You know, it's me.
I always like shiny stuff.
[ann] sweethearts,
you all have 30 minutes left.
[sheldon] it's very soft so...
We shall see how things
go when I try and stack.
It's tastes amazing.
[alan] the judges will be
looking for smooth,
Clean lines, and cakes
that stand up straight.
The mirror glazes'
shiny surface
Will magnify any imperfections.
[anjali] wobbly, wobbly.
[larry] dowels
so that we can...
Support each of the layers.
Otherwise, it'll be a
leaning tower of cake.
[sheldon] oh,
that's not good.
[oyaks] mirror glaze on
the way so, wish me luck.
[mahathi] so, I've just
put condensed milk,
Water, and sugar in here,
and then I'm gonna add in
My gelatin, which is
sitting right over here,
And then pour it over
some white chocolate.
[bertie] when I
start seeing it bubble,
I leave it in for
like one to two minutes.
I don't want it to go
on a full rolling boil.
[ann] getting the proper
pour on the mirror glaze
Is all about consistency.
[anjali] be thicker.
[dominike] 103...
Way too hot for pouring.
[tanner] we only have a
little bit of time left,
But I think, I think I
can get it done.
[bertie] oh! Shh...
Not good, not good.
[alan] oh, look at that.
[bertie] oh, man,
how embarrassing.
[ann] bertie, my love,
what's going on?
I'm setting the
place on fire.
What?
[bertie] I'm so embarrassed.
[ann] I'm here.
We all know how
hard this is...
And you have nothing to
be embarrassed about.
[bertie] (sighs) okay.
[ann] okay?
[bertie] (sighs)
Bertie... Don't worry
about it, bertie.
[raufikat] we have this, okay?
[bertie] (sighs)
- Thank you, raufi.
- No, no, no, no.
- Thank you very much.
- Not a problem.
[alan] there is
10 minutes left.
You gotta race,
get everything done.
I'm just gonna
mix the colours.
[ann] the bakers
won't know if they
Nailed their mirror glaze
until they pour.
Yeah... A little more red.
There you go.
[anjali] do your thing,
mirror glaze.
[ann] I don't know how
they're doing this so calmly.
This is better than therapy.
Here goes nothing.
[anjali] come on, be fire...
Spread.
[ann] 30 seconds!
[alan] whoo!
[raufikat] whoo!
[ann] hands off your bakes!
Woo!
(cheering & applauding)
Well, that turned out
much better than I...
(laughing) ...Expected.
Oh, my god.
The mirror glaze cake
showstoppers.
[alan] raufikat, please bring
your showstopper to the front.
Raufikat,
understated elegance.
That's exactly the best
way to describe this cake.
These small, gold details,
They elevate it,
but it looks delicious.
Thank you.
[bruno] that chocolate
filling is very tasty.
[kyla] mmhm. The vanilla,
the hazelnut, the crunch,
It tastes like the
whole cake looks,
And I think that
is a real success.
Thank you so much.
[kyla] mahathi, it's just so
clear that it's a waterfall.
Yeah, it looks like the
water carved into the rock
To create that pattern.
[kyla] and the shine.
[bruno] and the shine, yeah.
[kyla] beautiful.
[bruno] your 2nd layer,
the banana,
You know, it's a bit wet.
[mahathi] okay.
[kyla] what is the filling?
[mahathi] passionfruit.
[bruno] passionfruit.
Yeah, good tang.
[bruno] that's good.
[mahathi] thank you.
Dominike, this is the
sweetest-looking cake
I've ever seen.
[bruno] the cake,
on its own, is delicious.
It's just a bit
too simplistic.
[dominike] okay.
[kyla] don't play it safe.
Okay.
[kyla] tanner, you have
taken us right to
Monet's garden in giverny.
[bruno] look at that texture,
it's like a painting.
So, top layer: Perfect.
The balance of honey
pistachio is good.
Now, your banana
on the other hand,
Is quite gummy and watery.
(sighs)
[kyla] maggie, the way
that you've created
Height and flow,
shows real intelligence
As a cake designer,
And I'm very impressed
with your piping.
Thank you.
Your lemon curd has a
very nice tang to it.
[kyla] really
classic combinations,
But they're well
executed on the whole.
[kyla] bertie, I know that
this isn't the showstopper
That you imagined.
There are no jazz hands
going today.
[kyla] but, the show
must go on.
[bertie] absolutely.
[bruno] cake is rich,
good crumble.
[kyla] the strawberry's
delicate,
But I like that in
this particular cake.
Thank you very much.
[bruno] larry, you got an
amazing shine on that glaze.
It looks like glass.
Thank you.
I never had maple
and coconut.
It kind of works, actually,
together, yeah.
[kyla] yeah, your dog is
definitely on to something.
It's a new one for the tent.
Perfect.
[kyla] anjali, you said
your theme was revolution.
[anjali] yes. Well,
it's messy like any revolution.
[kyla] if you just taste
the ginger cake on its own,
It's a very safe cake.
[anjali] mhm.
[kyla] when you
add that peppercorn,
It's a wow cake.
[anjali] thank you so much.
[bruno] it's a georgia o'keefe
inspired cake?
[kyla] it's so captivating
That I almost don't notice
Some of what's going
on near the bottom.
The largest tier
is under baked.
That was such a good jelly,
when you find it...
[sheldon] I know.
[bruno] ...Put more.
[kyla] when you told us that
you were making a piña colada,
You forgot to mention
we were drinking it
At studio 54.
(laughing)
[kyla] this is fabulous.
[oyaks] thank you.
[kyla] and then
on top of that,
Technically, we're seeing
these very clean edges.
[bruno] we know
you're an engineer...
Now we know
you're an artist.
[oyaks] yeah.
As you can see, there is a
nice bounce on the cake,
Which means it's
been baked properly.
[kyla] it is as close to
sipping a piña colada
As you could get.
I almost forgot it was cake.
- Thank you very much.
- (applauding)
[bruno] great job.
[kyla] great job.
(cheering & applauding)
[alan] season 4, we have
10 amazing bakers
Who just wowed us
with all their skill.
I do not envy you two today.
It's really amazing
to see such talent.
We saw artistry,
we saw engineering,
We saw creativity.
And above all,
they took risks.
[ann] were there any
ones that stood out to you?
[kyla] raufikat really
understood the challenge.
She did a
gorgeous execution.
She made it her own and
Gave us exactly what
we were looking for.
[bruno] oyaks was on fire.
Love his design.
Technically,
I think he's very sound.
That was a beautiful cake.
We have so many
great bakers.
I don't think anyone
is lacking in skills.
What tripped people up was
Really just a little bit
of nerves.
You know, some people
can be quite rattled
By the whole experience.
We all really
love these bakers.
Do you really have to
let one of them go?
Unfortunately, we do have
to let one baker go home.
[ann] bakers, I get the
amazing job
Of announcing
star baker this week.
Our very first
star baker is...
- Oyaks!
- Whoa!
(cheering & applauding)
- Oh, my gosh, dude!
- Thank you. (laughs)
Time for the hard part.
We just met you and we're not
ready to see any of you go,
So, with a
very heavy heart,
It's time to say
goodbye to...
- Bertie.
- Hmm.
[bertie] I'm a little
disappointed in myself,
But it's just been
an incredible,
Incredible experience.
And, those were sad tears,
But sad because I
couldn't enjoy this more.
Bertie is such
a great baker.
I feel like he's got so
much soul in his baking.
This just wasn't
bertie's week.
[bruno] 10 fabulous bakers,
but one rose to the top...
Oyaks.
He was creative and
took a lot of risks.
Whoo! Yes!
I can't believe I am the
first star baker for
Season 4. Like,
I am super happy.
[mahathi] it was definitely
a really challenging week.
There's so many
amazing bakers in there.
That's all frosting in my hair,
by the way. (laughs)
[alan] next time...
You bang that dough, sheldon!
It's bread week.
Do you feel like
the bread winner?
We'll have to wait and see.
The bakers will take on an
elegant signature...
[kyla] we want to be brigitte
bardot when we take a bite.
...Get twisted up in
a tough technical...
[tanner] whoo!
[alan] (laughs)
...And stack the odds in
a showstopper...
[dominike] oof!
[alan] ...Filled with
difficulty.
Oh! Wow!
[sheldon] oh, no.
[mahathi] my monstrosity.
[tanner] please,
please, please, rise.
[alan] a little prayer
to the bread gods?
[tanner] yeah, yeah.