Original subtitles

Oh, look at this!

Where did these treats come from?

Oh, look at that, "Happy Fairy Tale Week.

Love, Bruno and Kyla."

- Aw... - They spoil us.

We’re basically Hansel and Gretel.

So true, so true.

Discovering goodies in the woods,

like that gingerbread house.

Yeah, and we are the two adorable heroes.

The cutest.

All we’re missing is a scary witch that’s

trying to overfeed us, so we’re tastier to eat.

Unless, of course, Bruno and Kyla are the witches.

Put down the treats, Alan.

- Put down the treats! - I knew it, I knew it.

What did I say when I first met them?

Don’t trust them,

they’re probably witches trying to eat us.

Last time...

Oh, just be nice, please.

...it was a loaded Pastry Week...

Driving a crane is way easier than this.

...full of surprises.

What is she slapping back there?

Jo hustled...

Not running, not running. Fast walk.

Wow, wow, wow.

...and earned another star.

Go, Jo!

But Margaret wobbled...

Oh my god. Agh!

...and had to say goodbye.

- Aw... - I’ll miss ya.

I’m gonna miss this all.

It was such an amazing adventure.

- Now... - It’s the semi-finals.

- ...poof! - Ah!

...the bakers find themselves in a fairy tale...

Once upon a time there was a baker named, Ryan.

...with an enchanted Signature...

Do they look magical? I hope so.

...a storybook Technical...

Oh my God,

- there’s so much to do! - Ooh!

...and a legendary Showstopper.

What could possibly go wrong?

- Agh! - Ah!

Five hours of baking today.

Oh my God.

We are in the semifinals!

We are so close to the finale.

It feels within reach.

Look at that cardinal. They’re the good luck birds.

Are they?

All four of us deserve to be in the finale,

and we’re telling ourselves that it’s fine

if it’s not us, but you know deep down

that none of us feel that way.

Standing between me and the finale is the

Signature, Technical, and Showstopper.

Hopefully I bring it and knock them out of the park.

I really, really want to win Star Baker this week.

Maybe this week is my week.

And if not, then the finale is mine.

Once upon a time,

four bakers made the treacherous journey

to the Fairy Tale Week semi-final.

And they were led by Prince Charming and a

woodland troll who wouldn’t stop blablablaing

the whole time and, okay, I see we’ve moved on.

- Yeah. - Sorry.

Bakers, for your first fanciful challenge,

you will make fairy bread.

A hit at kid’s parties in Australia

and New Zealand,

fairy bread is quite simply white bread spread with

butter and covered in sprinkles.

But today we want you to reinvent fairy bread

as a bun, featuring whatever toppings

or fillings you like.

While still keeping the sprinkles.

Bakers, you have two and a half hours

to make eight buns.

- On your marks! - Get set!

ALAN and ANN: Bake!

Oh my gosh!

It’s the semi-finals. We’re baking for our lives.

Wish me luck.

I read my kids a lot of fairy tales,

so I’m stoked. It’s time to give ’er.

- Give ’er. - Give ’er, bud.

Semi-final and our first ever Fairy Tale Week.

This is so exciting because it gives the bakers

the opportunity to be extremely creative

in ways that we’ve never seen.

You’re the four main characters,

and you’re trying to find your way up to the castle.

-And you’re trying to... -Fight the dragon?

You’re trying to fight the dragon

that is Bruno and Kyla.

Our Signature Bake this week is a fairy bread,

and we want this bake to have all of the whimsy

and magic of a fairy tale.

But, it still needs to be very technically sound

and well presented.

It’s gonna be a magical day in the tent, I think.

Let’s go.

Working on my dough now for my buns.

We never measure vanilla. Vanilla is a feeling.

I am making brioche style buns.

That’s my favourite,

and a really nice glass brûlée top.

My grandmother is Australian,

and she used to make fairy breads, but ah...

this version will be better.

Right now, I’m working on

the black sesame milk bun.

My mom thinks that black sesame

helps regenerate black hair.

So, it’s kind of for my mom to help her

reduce the gray hairs she gets.

Hopefully, I wasn’t the cause.

Jennifer’s black sesame fairy buns crowned with

ombre craquelin will be filled with

a bright Thai milk tea custard.

We don’t have a lot of time,

so I want to work the dough as soon as possible

so the judges will get a light, fluffy,

airy bun at the end.

I’m making a strawberry-lemon

fairy tale bread.

Almost there.

I’m making a concha,

which is a Mexican sweet bread.

It’s enjoyed in Mexico,

mostly for breakfast with a coffee.

Okay.

Going in the proofing drawer.

Okay, we’re good

I’m about to make the filling.

Sugar, sugar, sugar.

Butter on bread no more...

Mmm, this smells so good.

...the bakers step it up with fanciful fillings.

That’s my strawberry lemon compote.

It’s a really fresh flavour.

Everyone likes strawberry-lemon.

This is the banana part of the banana pudding.

I’m going to make your taste buds go to Banana Land.

-Banana Land, eh? -Banana Land!

We’re going to go bananas for your buns today.

B-A-N-A-N-A-S.

I have my dulce de leche in the pressure cooker.

Not scary at all.

Inspired by a recent family trip,

Jo’s conchas will brim with dulce de leche

and horchata pastry cream.

That is nice and foamy.

Horchata is a rice milk drink from Mexico

that has almond and cinnamon.

Oh, shoot, I’m clumsy.

My husband does a lot of cleaning up after me,

and I am a lucky woman.

This is my Thai milk tea custard.

Isn’t it such a pretty colour?

It’ll be yummy, hopefully.

Bakers, you have one hour left.

Hour left.

Back to the buns.

Dough is done, it’s proofed now.

Nice and jiggly.

I’m just shaping my buns.

It’s very fragrant.

Looks like clay.

Definitely doesn’t taste like clay.

It’s super yummy.

I decided to fill the buns first.

We like ooey-gooey, right?

And then it just sits in the sticky glaze

and bakes up nice, nice.

Ryan will honour his wife’s garden with

his ooey-gooey strawberry lemon sticky buns.

I want the strawberry to be coming out of the

seams a little bit to let them know what’s inside.

I’m making ombre style craquelin.

Adds a nice little texture on top.

My goal today is to blow the judges’ mind away.

Because I want it to look like a sunset,

I’m using three colours.

It’s the semi-finals, we need to bring it.

Where does the time go?

I’ve got to bake them.

Argh! Should I bake them?

Should I bake them yet?

I don’t know how much time I have.

I’ll just bake them.

Buns in the oven.

Beauty.

Once upon a time there was a baker named, Ryan...

fill in the rest of this story.

He hopes he’s gonna survive sprinkles.

- Sprinkles, got it. - Yeah.

Only in the semi-finals of

The Great Canadian Baking Show

would anyone ever feel the need to make sprinkles.

Homemade sprinkles are a mix of royal icing...

...and painstaking patience.

It’s time consuming to make sprinkles...

and tough to pipe.

It’s something out of our comfort zone,

as always.

We’re just watching you,

and it’s a very unique way of making sprinkles.

Yeah, yeah.

I just wanted them to be uniform,

and I was like I don’t trust my hand to be that steady.

Zoë’s brûlée-topped brioche fairy buns will

encase her famous banana pudding.

Okay, let’s do this 10 more million times.

It doesn’t come to life

without these little touches.

Oof... Yow.

My arms are tired.

Hustling.

Okay, that’s enough.

Oh, my hand!

I’m gonna give my sprinkles a little moment

in the proofing drawer.

Bakers, you have 30 minutes left.

Holy cannoli.

Where the heck did that go?

They need longer, still no colour.

I’m subliminally telling them to rise

and get nice and tanned.

Okay, we’re coming out here.

I’d like to see cooked buns right now.

They feel really fluffy.

That’s good.

Might be a little bit over.

I gotta speed this up.

I gotta cool them as fast as I can, because...

I’m putting cream inside of the buns.

I need this to cool down.

I’m not feeling great for time.

My fairy-tale buns are chilling in the freezer,

so I’m just taking this time

to get all the decorating done.

Got my moss, got my rocks.

It’s so magical, isn’t it?

Delicious doodling?

I’m trying to decide if it’s safe for me

to remove the lid.

We’re doing it.

Agh!

Please don’t explode.

Okay, risky business!

It’s your fairy godmother giving you

a 15-minute warning, bakers.

Oh-boo!

The magic of a pressure cooker.

I’m going for until it starts to come back out.

As much as the buns can hold.

Hot, hot, hot, hot.

I’m being as generous as I can.

They’re leaking a little from the bottom.

We don’t want to under-fill it.

We also don’t want to overfill it.

It might explode.

That’s not good.

The garden is coming together.

I’m probably the most inefficient person ever

at chopping up sprinkles.

I’m worried about that they’re not dried enough.

It’s nice and brown.

It’s ready to dunk.

You should be able to hit it with the back of a spoon.

Lemon glaze, sprinkle glue.

Do they look magical?

I hope so, please.

And now it’s your evil stepmother

giving you a five-minute warning!

My God.

Cutting this one very close.

Ah, where’s my the chocolate?

It’s all about these fine little details.

Ugh. Let’s go, let’s go.

Agh!

Fiddly little things, aren’t they?

Ah, just stay, stay, please, stay.

Ten! Nine!

Eight! Seven!

Six! Five!

Four! Three!

Two! One!

You’re done, Bakers!

Hands off your Signature bakes!

Down to the last minute.

Bruno and Kyla will now taste

the enchanted buns.

Wow, what a sunburst.

This would get me up in the morning.

The scouring is really nicely done,

and the little clouds.

The story is right there.

So, you can see how bouncy the dough is,

but Jo, you got to squeeze a bit more here.

Oh, I’m so sorry.

The almond and the cinnamon

in the horchata is excellent,

but look at this dulce de leche.

Beautiful colour, it’s so flavourful

that we want more.

Okay.

Ryan, that looks so bucolic.

The vocabulary it’s bringing out in you.

Yeah, I have no idea what that means.

- Colourful, country. - Understood.

Yeah, it just has that beautiful earthy feel,

but it’s still somehow light and delightful.

Look at this glass-like butterfly.

- Great sense of whimsy. - Thank you.

I love the swirl of the strawberry compote.

The lemon and the strawberry

play so well together.

It’s not overwhelmingly sweet.

You’re really saving the sweetness

for those little sprinkles,

and I think that was well done.

Beautiful ode to your wife’s garden.

Thank you, thank you.

They look so polished.

They’re absolutely glistening,

and you’re not hiding behind the caramel.

You can see how beautifully baked the buns are.

And the sprinkles, looks like confetti.

Yes, I mean that is such a great tip

to use a stencil.

I almost forgot they’re handmade.

They have some nice weight to them.

-Breaking like glass. -Yes.

It’s very full, I love that.

We can see the quality of your baking.

It’s got all the elements of a classic dessert.

Great flavours, beautiful texture on the bread.

Lots of banana flavour coming through

in a really authentic way.

Just the right tone on the dial.

-Beautiful, beautiful. -Thank you so much.

Amazing job.

Jennifer, beautiful display of colours.

I love how soft it is to the eyes.

I love those delicate butterflies.

I’m glad there is no wind because it feels

so light and precious.

And the little detail on your sprinkles,

to see their little flowers, and you even went so far as

to pipe the centres of them,

so it’s a sprinkle on a sprinkle.

Yes.

Now when we open it up, beautiful colour contrast,

but we can see the restraint in the dough there.

Using black sesame crushed inside the dough is

so tricky because it makes the dough heavier.

Yeah, it does.

You can see the dough didn’t proof much.

But the Thai milk tea custard paired with the

black sesame, great flavour combination.

It’s beautiful and very floral.

Thank you.

I’m feeling a little nervous because the buns were okay,

but every fairy tale story has a conflict,

so we just need to resolve that conflict and

bounce back and, it will be a great ending.

The technical is next.

I’m sure it’s gonna be magical, enchanting,

not frightening, terrifying at all.

It’s Fairy Tale Week.

They can’t go hard on us, right?

Ha-ha!

Every fairy tale has a villain,

and this week it’s us because we’ll be

announcing your Technical Challenge.

Bruno, won’t you give these lovely bakers a hint?

Fe-fi-fo-fum,

a little swim will make them yum.

Ooh!

Get this guy a beanstalk or something, hey?

All right, Judges, we now banish you

from the tent. Be gone!

Oh!

Where did you get this?

Oh, I sold my soul to an old woman in the woods.

You can’t keep doing that.

That’s not good for you.

You’ve seen them referenced in The Nutcracker

and The Night Before Christmas,

and now we’ll reimagine them for the tent.

Sugar plums!

Well, not actual sugar plums,

but a perfect illusion of the storybook fruit.

Made of soft cookies, sandwiched around plum jam

and whipped ricotta, these cookies are

a sweet fairy tale for the taste buds.

Bakers, you have one hour and 45 minutes

to make 10 cookies.

- On your marks! - Get set!

Bake!

Oh my god.

Only in the storybooks have I heard of sugar plums.

Oh, God, this doesn’t sound easy.

They’re going to be very intricate

and very complicated.

It’s never simple, it’s never simple.

Bruno, I love The Nutcracker,

and what a beautiful way to bring the

sugar plum fairies to life here.

It’s Fairy Tale Week,

so I wanted to do something magical.

So, it’s a soft, crumbly cookie and it is

sandwiched around a beautiful filling.

Oh my goodness, Bruno.

[gasps Is that the pit inside?

Yeah, it’s a toasted almond.

Fantastic.

And you have a plum jam and

a whipped ricotta cheese.

They have to make them both from scratch.

And for the ricotta, if they don’t do it right,

it might be too grainy or just too soft.

This cookie, it just melts in your mouth.

But the cookie has to be baked perfectly.

If it’s undercooked, they will just crumble

when you dip it into the coloured syrup.

So once again, it’s a test of

their understanding of baking skills,

and can they truly make something that looks like

a piece of art?

No time to dilly dally.

Where’s my butter?

These fairy tale cookies...

Woo!

...begin with grinding freeze dried plums

into a vibrant powder...

Wow, it’s very pretty.

...then, adding it to the dough.

Beautiful.

"Continue whipping on medium until combined."

It looks okay.

The bakers need to make ping-pong sized dough balls.

Is this a ping pong ball?

It’s been a while since my ping pong days.

I played the adult version of ping pong a lot,

you know, in university.

Beer pong.

They’re slightly different size of

ping pong balls, but we accept

all shapes and sizes, right?

Gonna put them in the freezer for a bit

and then bake ’em.

All right, all right.

Ricotta.

Making ricotta is not what I had on my fairy tale

bingo card today.

Can’t even remember the last time

I had ricotta cheese.

"Heat until milk reaches 190 degrees Fahrenheit."

I don’t like temperature -related tasks.

Come on, come on.

Just being patient.

Yeah, that was a look of agreement from Ryan.

Yeah, the look of this is great.

I’m having a great time.

I’ve got my ricotta on the boil here,

and I’m just pitting plums to make the jam.

You know, the recipe says, "make jam."

So, really helpful, super appreciate that.

I love how they’re just leaving it totally up to us.

Freedom of expression.

We’ve made so many jams

that I feel confident doing this.

It’s just time consuming.

Heating it up until it gets to a decent consistency.

I’m working on the sugar plum syrup.

This is the swimming pool that Bruno referenced earlier.

We’re working on three things at the same time.

Never a dull moment.

"Stir in the plum brandy."

Whew, baby.

It’s got quite the kick to it.

I don’t taste much plum in it.

That was a lot. Yummy, yummy.

Oh, absolutely nothing’s done.

We’ve got the plum jam here.

I’ve got the plum liquor dip going over here.

I’ve got the fricking ricotta here.

Got it all crazy in here.

There’s too many things going on.

I feel so stimulated.

Oh, Rapunzel, let down your hair.

Okay.

Ah!

One hour left, bakers!

Oh my god! Already?

"Add the vinegar.

Stir gently with a wooden spoon until the curds

start to form." Okay.

This is going to turn magically into ricotta,

I imagine.

I’ve seen a Nona or two to do this.

My poor, poor cheese.

Just delightful.

I don’t even know if this is good or not.

I’m making the ricotta,

then bake the cookies, fill the cookies, and...

I think we’re gonna dip it in syrup and sugar.

Oh my god, there’s so much to do!

Ooh!

Back to the cookies.

It just says, "Bake until baked through."

Agh.

What do we feel like?

I don’t know, maybe 10 minutes?

Trying to do my isomalt leaves.

I’ve never worked with isomalt.

I avoid it like the plague

because it’s so hot and dangerous.

Hot! Hot, hot, hot, hot.

Well, I hope I did it correct,

but to be honest, I have no clue.

Don’t touch it with your fingers.

Hot, hot, hot.

You’ve got to catch them at the right temperature

to shape them.

Who needs nerves? Not me,

but once it’s done, it’s beautiful.

It’s hard candy.

Don’t think I’m gonna win any awards

for my isomalt work,

but we might have 10 leaf-ish type things.

20 minutes left, bakers

I don’t have a lot of time.

I don’t know how they’re supposed to look like so,

I can’t tell you if they’re good or bad.

Let’s get our plums in a line here.

It is assembly time.

They are really soft right now so...

I have to be very careful.

Okay, I better go fast.

Oh, the jam is not looking jammy,

let me tell ya. It’s lookin’ like soup.

Be careful.

How is this all supposed to fit in here?

I don’t know what I’m doing.

Oh my God.

Quick swim in the old syrup.

That’s why Bruno’s like,

"Make it swim and it’ll taste yum."

That’s gotta be delicious.

We will give that man what he wants.

This couldn’t be any more messy of a cookie.

My hands are gonna be permanently blue

just like some sort of fairy-tale creature.

"Dip it in white sugar to fully coat."

That is so pretty.

Bippity boppity boo.

Hopefully we can bippity boppity do this.

Ha.

Bakers, you have two minutes.

Are you kidding me?

Holy cow.

Agh!

This is just crazy.

The details are always important.

Oh, my days.

Ten! Nine!

Eight! Seven!

Six! Five!

Four! Three!

Two! One!

You’re done, Bakers!

Hands off your sugar plums!

Oh my god.

What the heck was that?

Bakers, please bring your sugar plums up to the

gingham altar and place them behind your photo.

Bruno and Kyla will be looking for

sugar plum cookies dancing with

flavour, technique, and consistency.

Baker number one.

They’re fairly even in size and shape.

And they give a fairly good illusion of a plum.

Now, we can see they’re quite soggy

on the bottom.

They’ve been dunked too long.

The ricotta is made properly,

whipped properly.

And that plum jam, it’s set very nice.

But the cookie could have used

just a bit more cooking time.

So close, though.

Moving to baker number two.

Quite uniform.

Nice two-tone colouration.

Overall, it has the illusion of a plum.

The cookie has a really full structure

and texture.

It’s firm, but crumbly.

The plum jam is a bit thin.

Could have used a bit more cooking time.

The ricotta is properly made, nice flavour.

Nicely done.

Moving to our third baker.

Beautiful colour.

Mm. Nice, even sanding of sugar.

I do see a few cookies breaking at the base.

Break, break. Super soft.

Could have used much more baking time.

Jam has the right consistency,

it’s cooked perfectly.

The ricotta has a nice texture to it.

But you can see the cookie dough.

You can even reshape it again. It’s so soft.

And to our final baker.

These look much paler.

Maybe they didn’t actually dip them long enough.

And you can see the two cookies

aren’t quite the same size,

and it would be ideal if they’re matching.

You can see when they’re sized differently,

they’re not gonna bake the same way.

Some of them are actually fully baked

and some of them are under baked.

Jam has the right consistency

and has a great flavour.

The ricotta on the other hand, though,

is a bit grainy.

Bruno and Kyla will now rank the cookies

from bottom to top.

In fourth place...

Whose is this?

Jennifer.

Unfortunately, it’s very underbaked.

In third place...

Zoë. Inconsistent baking,

and the ricotta needed some work.

In second place...

Whose is this?

Jo.

Great fillings, but under baked cookie.

And in first place...

Ryan.

You sure?

Let’s freaking go.

Two wins in a row. I can’t believe that.

Wow, yeah, I’m at a loss for words.

I wish I could...

I don’t know, give me a thesaurus. Yeah.

Yeah, it didn’t go too well,

but make sure...

tomorrow will be the best bake I ever put out.

Hopefully.

Wow, these bakers are really serious

about Fairy Tale Week.

They’re incredible.

They seem to keep bringing us new and more.

It just makes it so exciting.

So, where does everyone stand

going into the Showstopper?

If we look at Ryan,

he was so excited when he won

the Technical Challenge.

And Zoë’s Signature was our favourite.

Very tasty, very polished.

And when it comes to Jo,

she had a good Signature.

There were a couple of technical things about it,

and she was solid in the Technical.

And Jennifer, you know,

despite having some issues with the Signature,

flavours were delivered on point.

But she did finish last on the Technical.

So, it sounds like our heroes

have some dragons to slay.

And we all know

they have the ability to do it.

Bakers, welcome to a Showstopper

full of wonder and whimsy.

That’s because today you will bring your

favourite fairy tale to life

with an edible pop-up storybook.

Using cake and cookies,

you will design a book that includes pop-up elements

that illustrate a key part of a fairy tale of your choosing.

This is your last bake before

three of you head into the finale.

So, let’s make some fairy tales come true.

You’ve got four and a half hours on the clock.

- On your marks! - Get set!

Bake!

Semi finale, Showstopper.

Those words don’t sound real.

We are four and a half hours away from

deciding who’s going through.

So, going for it today.

Our Showstopper this week is a pop-up storybook.

Ow.

The most successful bakers will really enchant us.

I’m really looking forward to making this cake.

My theme will be a Beauty and the Beast.

I hope it will be a grand Showstopper.

The bakers need to be audacious today.

They have to create something unique in terms of display,

beauty, but also in terms of flavours.

They’ve got to take risks

if they wanna move to the final.

So many eggs.

Excited to make this cake.

I’m going after the Princess and the Pea.

You know, it’s all about trusting yourself.

That’s what I need to do today.

The theme of this cake is Jack and the Beanstalk,

the giant’s castle in the sky.

So, I’m gonna try and suspend this castle from the air.

What fairy tale are we bringing to

- our edible plates today? - Snow White.

It was the first costume I got for

my eldest daughter, Lily.

And apple is the centrepiece.

I’m gonna try and candy an apple.

A poison candy apple for the judges.

- Yeah! - Okay, nice, nice.

Jo will weave her tale through a candy apple,

woodland creature cookies,

and a cake evoking Snow White’s dress,

made from sticky toffee pudding.

You’ve really challenged yourself

because I think if some of the best sticky toffee

puddings I’ve ever had actually kind of

- look like a hot mess. - Yeah.

So, and then you think you’re going to place

an apple on top and hold it.

What could possibly go wrong?

You tell us, Jo.

I’m adding Earl Grey tea today.

I packed a suitcase full of tea.

And I was like, I’m gonna use all of them.

The first chapter is cake...

I’m doing a matcha cake.

I got a lot of cake going on today.

...and it must tell a delicious story.

I want flavour to be number one,

so I’m gonna keep my tropical summery vibes

with lemon poppy seed cake.

-You know? -Oh...

Let’s get these cakes in the oven.

My babies. Okay, where was I?

I’m working on my cookie dough.

Normally it’s just chocolate,

but the orange and hazelnut

is the flourish that the judges deserve.

The cookies need to add detail...

This is gonna become one of the mattresses

for my little princess.

...and dimension to the pop-up books.

This is my miso, brown butter

chocolate chip cookie.

And what’s that gonna take the shape of?

The brick road.

Chocolate chunks in there is gonna look like bricks

and it’s gonna lay on the ground.

Oh nice.

My woodland animal cookies.

Aren’t they adorable?

Got the leaves for the beanstalk,

and then Jack’s cow that he sells for the beans so,

fe-fi-fo-fum.

Ryan’s black sesame lavender cookies

will pair with a matcha, mint,

and strawberry cake,

for his take on his son’s favourite fairy tale.

Oh, how often are you reading

this particular story to him?

Every night that I’m home, not working or not-

you know, yeah. It’s a request every night.

- Oh! - But yeah, he’s...

Aw!

You know what?

I bet that he misses you so much.

And I can tell you’re a great papa.

I can tell!

Oh, let’s go here!

Cakes come out...

This is the sticky toffee part of

the sticky toffee sponge.

If I put too much, it’s just gonna collapse.

...and cookies go in...

...as the bakers push to get

all the elements ready.

This is a peach jam that I’m cooking down

with some orange liqueur.

It’s gonna be tasty and a little boozy.

I’m going for the win today.

Sorry, Ryan, but that’s mine.

What are you going for today?

Nothing.

Zoë will go for the win

by using lemon poppyseed cake

and Earl Grey cookies to tell the story of

the Princess and the Pea.

Yum.

Will there be layer upon layer of mattress?

Yeah.

And will there be a pea?

- There will be a pea. - What’s a pea?

- Like a green pea. - Ah, green pea.

’Cause it’s a mattress, pee, I was like...?

Oh, yeah!

What kind of fairy tale is that, you know?

Strawberry compote,

and mint, white chocolate ganache.

These flavours, it really goes good with matcha.

Wow, that’s still bubbling ferociously

to be on off. Oh my God.

That’s on full.

Jennifer got all the brains on this side.

The brains of BC.

Jo actually helped me develop this recipe.

She’s the Fairy Godmother to my chocolate ganache.

Yeah.

Ann, I found your shoe.

- That’s not my shoe. - Ew!

I knew this didn’t smell like your feet.

Two hours left. Wait, what?

Stop, it’s like five minutes in.

Coming out of the oven.

Looking good.

Moving on to my decor.

I’m doing a million things at once here.

Lots of decor elements.

Fondant, wafer paper, all of it.

I’m going to make a giant rose garden,

so there will be a lot of buttercream.

Look at how many eggs I went through.

At home, my mom would kill me.

My wafer paper leaves.

It’s a painstaking process.

I’m making her bedsheets.

Ah... stress.

I’m a little nervous.

This is a crucial part of my decoration.

Let it be beautiful.

It looks poisonous.

Ooh, don’t touch anything, okay.

Butterfly time.

This is the beanstalk.

Look at her roses.

- Beautiful! - Thank you.

Basically, the more I pipe,

the more pop up and wow it will be.

Featuring flavours of Earl Grey, miso,

and raspberry, Jennifer’s Beauty and the Beast cake

will wow with a piped rose garden

and an intricate centrepiece.

This is gum paste I’m working with.

So, I’m making the actual fountain to be like,

do-do-do, with the stick in the middle.

If it works out...

it’s gonna look really cute.

Bakers, you have one hour left.

That wakes you up.

Are we in the final touches of decoration?

Oh, I’m not even close to being done.

No, no, no, no, we’ve got a little bit of a hustle.

- There it is. - Little bit of a sprint left.

Oh my God, there’s so much to do.

This is a butterfly pea tea syrup.

I’m gonna try to make the caviar with it.

Have to be calm.

Whoof!

I don’t know where the last three hours went.

Let’s get this...

Stressful.

So much to do still.

Bakers, you have 30 minutes.

Holy cow.

Chapter one in the building

and scaffolding process.

Not a lot of time to build a cake like this.

It just takes a lot of patience.

Her hands are shaking.

All hands on deck.

I want it to look like it’s an open book.

I’m destroying my work.

Fake pages here.

Give it the illusion it’s an actual book.

This is where I need one of the Seven Dwarves

to help me.

It’d look a lot prettier if I had more time.

Ten minutes left, bakers.

Hustle to the end.

My hands are sweating.

Oh my god.

Stencil time.

I don’t have time to write a story.

Damn.

I hope it won’t be a soupy mess at the end.

This is either a ticket to the finale

or a plane ride home.

Oh-ho, beanstalk time.

Stay. Oh, stop falling.

It’s not funny.

This is the castle. A small castle for a giant.

I’m going to try and float it.

Whoo!

Princess can’t have a bed without a bed frame.

Not in my storybook.

And they lived happily ever after.

What’s next

Bakers, you only have two minutes left.

Let’s go!

Go, go, go.

Argh! Agh!

Hustling to the last second here.

Oh my gosh....

Oh, no, this is really hard.

Oh!

Good enough for me.

Good night, princess.

You caused me a lot of stress.

Ten! Nine!

Eight! Seven!

Six! Five!

Four! Three!

- Pea! - Two! One!

You’re done, bakers!

Hands off your storybooks!

- Holy! - Great job!

Could have used like 10 more minutes.

Jo, I cannot believe you’re able to make

such a real-looking book out of cake base.

Just the way the little characters pop up,

the story just comes alive here and, it’s just magical.

Thank you.

And the apple detail, you’ve made it

such a dramatic centerpiece here.

Should we have a little cookie?

-Cookie first, yeah. -Okay.

Cooked perfectly.

You’re getting a chocolate.

You’re getting a little orange.

You’re getting a little hazelnut,

all in one shot here.

Okay, should we cut into our storybook here?

- It’s holding. - Yeah.

The ganache helped me.

You get that molasses coming through.

And it’s interesting because it looks so dense,

but it melts in your mouth.

Jennifer, just look at this rose garden.

A lot of great piping skills to create

different shaped roses.

And then you have a beautiful fountain.

If you pour that over the top,

it should cascade down.

Oh, this is so fun, Bruno!

Oh, wow.

I love that you use a cookie to create a path.

That miso just adds so much richness

to the cookie, itself.

But it did need a little bit longer in the oven.

Yes.

We’ll try your chiffon cake.

Beautiful cake layers, nice and even.

The chiffon cake is nailed,

in terms of texture.

Putting Earl Grey tea and chocolate together,

they really do cushion each other.

And then the raspberry’s there just to remind you

that it’s bright and fun.

That buttercream, you must have whipped

the hell out of it because it’s so light.

Ryan, I cannot believe how you have this

actually floating in the sky right up the beanstalk.

The whole story of Jack and the Beanstalk

is right here.

This is a particular favourite of your son’s?

Yes, yeah.

You can see the love in it.

The worn pages of the book, you know,

it’s probably been read many, many...

- Many times. - Many times.

Okay, let’s try the cookie.

Putting sesame and lavender together

tastes great.

It’s a beautiful marriage between

something very floral and something quite nutty.

Mm-hm, okay. Let’s have a look here.

You have that beautiful green colour from the matcha.

I think matcha and strawberry,

if that was all that was in here,

it would have been brilliant.

But when we get into matcha, strawberry,

peppermint and white chocolate,

each one goes well together, but not all at once.

Gotcha.

Zoë, we have to be very quiet

because somebody’s sleeping.

Yes, exactly.

It looks like a dollhouse.

- Oh, thanks. - Beautiful.

Thank you.

This is really controlled, tidy.

I love how you have all the different mattresses,

and each one has a different texture and colour.

And the piping with different tips

and different colours.

The mark of a good baker, right?

Okay, should we try the cookie?

I’ll take the headboard.

Yeah.

Great tea flavour, very buttery.

Oh, look at that peach jam,

like a jewel in the centre.

Mmm.

That cake is stunning.

The poppy seeds are popping.

The jam is just unctuous.

It’s peach all the way.

This is just a really delicious cake.

-Thank you, Zoë. -Thank you.

Stories are very powerful,

and even more so when they’re edible.

I love that each baker gave their own interpretation

and brought a little more of themself.

Yeah, I mean, Ryan is not afraid to

push boundaries on what he can do.

Maybe his flavours today were a bit confused,

but he took a lot of risk in both challenges.

Yeah, absolutely. Look at Jo.

She’s had a solid week across the board.

The quality of her overall Showstopper

was really great.

And Jennifer needed to come back with

a spectacular Showstopper, and she did.

That was a lot of fun, yet very well executed.

And then when it comes to Zoë,

I mean, her Signature was our favourite,

and the flavour of Zoë’s cake today was

probably the most memorable thing

we’ve tasted this week.

Each one of these bakers brings their own magic.

And this is why it’s so difficult

to pick a Star Baker,

and also who’s going to go home this week.

Bakers, thank you so much

for an enchanting Fairy Tale Week.

I am absolutely thrilled to announce

this week’s Star Baker, and the person

who is guaranteed a spot in the finale.

This week’s Star Baker is...

- Zoë! - Yeah!

I knew it! I knew it!

Let’s go!

Oh my god. Wow, thank you so much.

At this stage of the competition,

you’ve all become family, which makes

having to say goodbye so much harder.

The person leaving the tent today is...

Jennifer.

We’ll miss you.

You did so good. You did so good.

Episode seven.

Seven weeks of crazy bakes.

I’ll see you again.

I know, I know.

Being able to compete with

such amazing people,

it puts you in the same level as them, so...

It was an absolute pleasure.

You know, if I was Jennifer’s mom,

’cause I do feel like I am a little bit...

I would be so proud of her.

Final four, guys!

Final four!

Jennifer is just one in a million.

I just love her so much.

Oh, Jennifer, I’m gonna miss...

I’m gonna miss ya.

I can walk away knowing I did try my best.

I’m proud... Yay!

You’re an amazing baker, you know that, huh?

Thank you!

I’m so shocked.

- You deserve it. - So good.

It feels so good to’ve been Star Baker

going into the finale.

-Congratulations. -Thank you!

Get over here.

All the doubts I had about myself,

to get that pat on the back is everything.

Thank you for today.

That peach cake was so memorable.

Aw, thank you so much.

This is my Fairy Tale happy ending.

Congratulations. Welcome to the final.

Finals, here we come.

Yeah, it’s something, man.

Being away for my family for so long,

it’s gonna be fun to call them, and...

get that little extra boost to get me

over the finish line.

Head down tomorrow, first thing.

Alarm’s gonna go off, and we’re gonna start

planning and preparing and pulling out all the stops.

Back to work.

Next time...

Welcome to the finale!

- Oh my god! - Woo baby!

...the final three whisk their way to the finale.

You really got to bring it today.

I’m running on pure adrenaline.

Who will churn out a win?

I want that cake plate.

The Season Nine winner is...