Original subtitles

Previously on Halloween Bake Shop... It's my hella wedding!

Six bakers were tasked with catering my very special day!

I am not happy at the speed at which you're working!

In round one, John James' fried apple floral tarts stole the judges' hearts!

You are truly a pastry wizard.

Earning him... Immunity from illumination tonight.

In the second round, both Liz and Andrea's cakes had the judges saying, I

do. Delicious!

Earning them...

$2,000.

But it wasn't wedded bliss for Tanika, Harnit, and Daniel.

Sadly, Harnit's candle cake centerpiece fell short, and he was removed from the

guest list. Thank you, Harvey. Thank you so much.

Now, only five bakers remain, and there's a killer surprise in store.

86.

Another night doing the graveyard shift.

Damn. I wonder what the specials are tonight.

Oh, honey, the specials are always killer. Just don't ask what's in the

specials.

Good evening, bakers. Welcome to the Deadly

Diner. On the menu tonight, some greasy spoon favorites.

which you know deadly first order up give us eight gruesome

eyeball truffles for the mains dead ringer replicates

we want cakes that look exactly like classic diner grub but might

bite you back and remember you gotta save some eyeball truffles for your

replicate but listen y'all The baker with our least favorite replica cake

will be 86ed off the menu, and we'll be leaving the bake shop forever!

You have three and a half hours for this bake, and your truffle eyeballs better

be ready for pickup in one hour.

Wow.

Are you ready to start serving?

Yes!

Your time starts now!

Five bakers left. Yes, final five. So many of them have left us. And one of

these lovely bakers will also be leaving today.

It's a new day in the bake shop and I am excited.

There's only five of us left. I know I need to bring my top game every single

day because everyone is so freaking talented.

I have to stay focused and just keep going because I could be gone, but I'm

still here.

I have not win a challenge and I need to show to the judge why I'm here because I

want to win so bad.

I cannot believe that I'm still here competing against these multi-talented

people and I'm happy that I'm one of them.

I don't want to do the typical cake truffle or chocolate ganache truffle.

I want to continue the chicness of desserts here.

For my truffles, I am making a clay on a Dubai chocolate, but doing a

banana caramel ube katayfi filling with a white chocolate outside.

I want my eyeball to look like it is protruding out of the replica cake and

just like...

Kind of like bloodshot, angry, scary.

I want people to have nightmares.

I'm going to blast you.

This is my cake batter for round number one.

Start with the eyeballs.

It's like a very spiced batter right now. It has cinnamon and nutmeg. I am

making a maple syrup cake truffle with candied pecans and bacon.

They do like their spices, so why not?

Okay, judges, we're here at the Deadly Diner, and we've got these bakers

working the midnight shift. Okay.

First order up, eight eyeball truffles.

Okay. Let's talk about these eyeballs.

This is where it's going to show your true pastry skills at. I want these

eyeballs to look really intense. I want them to read like real eyeballs. I

really want the aesthetic of these eyeballs to really pop out of the

socket.

I'm doing mango jalapeno jam with dark chocolate chili ganache.

And I'm making sort of like a fish eyeball.

It's going to tie into my story. So hopefully taking the judges to the sea.

Truffles are such a small bite and you have to pack a lot of flavor into that

small bite. So I want my truffles to be a really nice balance of richness and

acidity with a little bit of spice.

Oh, it smells good.

My strategy for today is to not do too much.

I am focused on making sure that I complete the challenge. And if I have

time, then I'll add the extra whimsy and the finishing touches. But that's not my

focus for today.

Oh, geez.

My truffle is going to be dark chocolate ganache. And it's going to have a cherry

in the middle with a white chocolate coating.

I want them to look gory and sinister and just ugly and disgusting. Ooh.

So today I'm making grapes of love.

I'm making eyeball truffles with white brigadeiro, a grape inside and a

candy caramel outside.

Brigadeiro tastes delicious. It's a condensed milk cooked with chocolate.

In Brazil, you take dessert very seriously.

When I was young, my mom, she gave me my first stand mixer.

And I started like that, doing cupcakes in my home kitchen. So I'm here to make

my mom proud.

Just following the diner theme.

You can't go wrong with maple and bacon.

With this candied bacon, I just hope to bring some saltiness to my truffle, like

little accents here and there, but not too overpowering either, because I want

the maple syrup to be the star.

I haven't won a single round one, so I'm hoping that I can impress them with this

maple bacon realness.

No.

I'm filling my silicone dome molds. This is going to be the shell of my eyeball.

I'm making my shells very thin because I want them to just sort of crackle when

the judges taste them. I don't want it to be this like thick chocolate

exterior. Not too much.

Just enough.

So I got caramelized banana with salt, a catife, and cinnamon.

And then this is the ube caramel for the truffle.

Kataifi is a really thin shredded phyllo dough that you can either sauté with

butter, or what I did, bake it in the oven so it's faster, with butter.

And it gives a nice, crisp texture.

And I want this to cool faster, so cheat-tray!

What I want out of this is the illusion that it kind of looks like innards or

guts. So when they bite into it, it's gonna be like they're biting strings of

an eye.

Gushy with chunky banana.

This competition is getting intense.

What are you looking for moving forward? Time management will no longer be an

excuse. If at this point of the competition you can't manage your time

or plan out your time properly, why are you here? Why are you in the bake shop?

86, which I learned that term today.

I just need to try to make it all the same size.

Three, six, seven. I'm going to do more because I need to figure out how to use

that glaze.

Because I have a hot caramel.

If I don't have the perfect constants and you put in the hot caramel, it's

going to all melt. I hope they don't melt.

Three, six, seven.

I'm not going to use the fresh cherries. I'm going to use the frozen.

The frozen are sweet. They're tender.

They get the sweetness that would be perfect for that bitter dark chocolate.

But these frozen cherries are causing me a headache.

They're really wet.

I rolled them in paper towel to try to get some of the moisture off because I

know moisture in chocolate don't work. It would curdle.

I think that's what I'm going to do.

But I'm not going to panic. I'm going to try to figure out the next move.

I'm going to do that.

It's so soft.

Oh, we lost one.

I'm super stressed right now because these are not coming out quite so

cleanly. If I break too many of these, I won't have eight eyeballs to put on the

plate. I didn't make that many extras, so I'm nervous.

I just finished my eyes. They look perfect.

And then... No.

I dropped water.

No, no, no, no, no, no, no, no, no, no, no, no, no, no.

For round one, we need to make eight eyeball truffles.

No, no, no, no, no, no, no, no, no, no, no, no, no. I dropped water.

It's all melting.

So I need to make more.

Okay. 26 maybe this is gonna take forever 22 minutes bakers

thank you we need to get these truffles out to the customers two

four six eight who do we appreciate i want to make my eyeball look bloodshot

and as gory as i can because i want the truffle when it goes onto the cake to

have the same idea be bloody be gory be disgusting

Stop it.

I'm looking at my truffle eyeballs and they're what I want them to be.

I know these are supposed to be blind fish eyes, but I'm worried that the

judges won't see them as eyeballs.

The frozen cherry issue is trying to slow me down.

So I take some of this chocolate, fill in the hole that I have, put pieces of

the cherry in there, part of the hazelnut in there, cover it up and just

build around it with my mullein chocolate.

But I'm running out of time.

It's very hard to work with chocolate because the chocolate is not setting.

And I have half-coded eyeballs.

I'm gonna cry.

This is not what I was, like, envisioning, but we're gonna roll with

it. I'm just gonna dip in chocolate and hope for the best.

Mommy.

This caramel, it's perfect.

When I think eyeball, I think like a shine.

So when the caramel is dry, they shine like a diamond.

Oh my gosh. I'm worried about time, but I have all my eyeballs covering the

caramel, so I can do all the details.

Order up. Can we get eight peepers heavy on the gruesome?

I'm finishing my eyeballs with more of the filling that I have on the inside on

the outside.

So I can make it look like the innards of your eyeball that are being pulled

out in yanks. That's what I want with these truffles.

With the mullein chocolate, I'm making the eye muscles. I just use the

additional chocolate, which is mullein chocolate, to build the back of the

round part of the eye.

and also adding a little sinister look to the peepers one minute

let's go let's go you can do it you can do it

Now bake your cake.

Don't do your cake.

Well, I see.

It's time for us to go taste some eyeballs.

For round two, I'm making allspice cake with pineapple and lime.

I'm going to get a little bit of a crumble to go in there, too.

For my food, I'm doing an ice cream cone. And my ice cream cone is going to

be an anglerfish, but instead of a light, it has a cherry.

Hey, Liz. Hi, Jediz.

Liz, talk to us about your eyeball truffles. No spoilers, but the creature

I'm making you today is essentially blind, which is why they're kind of

glazed over the way they are. And inside you have some dark chocolate ganache. I

infused the cream with a little bit of jalapeno and a chili mango jam as well,

and some toasted macadamia nuts. I know you want that crunch. I'm excited for

this. All right, let's go.

Cheers. Cheers.

Cheers. Cheers.

They look beautiful, though.

It looks beautiful.

You have done pastry wizardry with these flavors, girl.

Aw. You are a master of flavors.

Juxtaposing savory with sweet. Thank you. And it is so refreshing for us. My

only note is I do wish they looked a little bit more clearly like an eye. I

understand. That's my only note. And I'm sure it's going to fit into your replica

perfectly. Yeah. It's so delicious. Thank you. Thank you all. Thank you. Now

we're going to make like these eyeballs and roll on to the next. I love it.

A little bit of brown sugar.

For round two, I'm making eat your breakfast or it will eat you first.

It's a pancake stack, a cinnamon roll cake layer with cream cheese frosting,

brown sugar and cinnamon buttercream, and candied pecan.

For the crunch.

Cheers. Hi, Andrea.

How's your shift going in the diner? Pretty well. I made a cake truffle that

is maple syrup flavor.

I added some crunch, baby. Does you like crunch? Thank you so much.

So I can eat some pecans, and then there's also bits of bacon there.

Okay, here we go. Breakfast truffle. Breakfast truffle. Bring it on.

Andrea,

I think this was a very, very tasty eyeball truffle.

I will say...

i didn't get any bacon but the crunch of the pecan was really delightful i love

the painting of the eyes they actually look really really beautiful and they

look like cat eyes all right we're gonna make like cats and prance on out of here

for round two

for my dead ringer replicate i am making a basket of fried chicken My cake base

is a vanilla butter cake and it's filled with chantilly cream, chocolate ganache,

and fresh cut strawberries.

I'm going with the classic strawberry shortcake vibe because it's one of my

top selling flavors that I have in my store. And it's diner. It's diner food.

Diner food is simple. Diner food is easy.

Cake's going in.

Hi, John James. Hi, guys. Hello.

So what I have for you guys today is an ube caramelized banana, kataifi for that

effect of, like, eyeball shreds on a white chocolate.

All right, let's get into them. Ready? Let's do it.

Bottoms up. Yeah, I got to.

I didn't like this.

Oh.

I didn't like this.

I loved it.

OMG.

The bananas, the caramel that you made with that. I love that little burntness,

the charriness I get from that.

Lord, that was good.

So.

Delicious. Thank you. I will say, the aesthetic, it could be a little cleaner.

You know, we've come to expect a really elevated aesthetic from you. Yeah. I

kind of liked the idea of using this on the outside to hide the seams. I agree.

But honestly, this is just so stellar. And I cannot wait to see how these

eyeball truffles play into your replicate.

Thank y'all. Thank y'all. Thank you so much.

Thank you, guys. Oh, my God.

A little more.

Said ringer replicate. Yes. What are we looking for?

Realism in terms of the aesthetic of the inspiration food item. So if it's a

burger, it needs to look like a burger. If it's fried chicken, it's got to look

like crispy fried chicken.

But then that monstrous addition.

Teeth, the eyeball truffles need to be incorporated.

On top of the realism, gore. Yeah. Halloween, Halloween, Halloween.

Yeah. We want these things to frighten us.

That is sticky.

Half a cup of oil.

For my dead ringer replica cake, I'm making a cheeseburger.

I am doing the chocolate cake.

All right, come on, water.

With a cherry buttercream and a cherry filling.

I just want cherry to be the star of the show.

Making hyper-realistic cakes, that's my thing.

I really feel comfortable.

I didn't finish my truffle on time.

But I feel like, hey, Tanika, show the judges what you can do, but don't do the

most.

Hi, Tanika.

What's up, Tanika?

How y'all doing?

Tanika, you were unable to get eight of the eyeballs on the plate for us. So

unfortunately, you do not qualify to win.

But you still are in the running for the replicate challenge.

All right. And we're excited to try these in front of us. These are

disgusting looking in the best way.

Talk to us a little bit about what you've created here.

It's an eyeball that was pulled out of the socket.

So you see the veins. You see the muscle.

It's chocolate cake and a cherry inside with a hazelnut cream covered in white

candy melts.

OK, let's do it.

Tanika, this is a fantastic bite.

I enjoyed the chocolate. I enjoyed the cherry.

I have to commend you.

Someone else could have crumbled completely and not presented any

eyeballs. So I have to give you props for getting us something to eat. And

that something to eat is really good.

I'm glad you like it. You know, you've said hyper-realistic cakes are in your

wheelhouse. So let's go, Tanika. Shake this off. Keep moving forward.

Now we're going to keep on rooting for you over here. Thank you, Tanika.

I'm going to keep proving myself until I get a win.

So amazing.

For my dead ringer replicate, I'm making a donut.

I love donuts. Donuts are cute. It's for all occasions and tastes so good.

It's a white velvet cake with beijinho.

Beijinho is a coconut filling.

Okay, my cake's done.

Normally, it's like a regular coconut, but I put toasted coconut to bring

flavors.

This is a white velvet because it has just egg whites.

Tastes like vanilla, a cloud.

Just toss this.

Hi, Daniel.

Hi, how are you? Oh, my goodness.

Talk to us about these eyeball truffles we're about to taste.

It's a grape inside, white brigadeiro. Outside, it's a condensed milk.

and outside it's the caramel all right cheers cheers why

why why but it didn't fall it's so hard so it's like an apple candy i was

testing it yeah guess what you passed the way you ran after that thing girl

okay i'm ready oh oh i

see the grape daniel These look

fantastic.

Sweetened condensed milk with a grape. I've never had that combination before.

So realistic.

The glisten on the eyeball is so incredibly effective.

You bring your culture to the bake shop by including the brigadeiro. I think

this is so wonderful.

I'm just so proud of you. Thank you so much. I don't think we've ever even had

a grape in the bake shop before.

I mean, this is really innovative. So kudos to you. Thank you. Now listen,

we're going to just grapevine on out of here.

Hello Baker we've chosen our favorite eyeball

truffles Congratulations

As the winner of this bake, you have earned a prize.

Oh, my God.

Thank you. Thank you.

That's what happens.

Congratulations. Oh, my God.

I'm so excited.

Everyone else, back to work. Customers are waiting.

Oh, geez.

Do you two have any experience making hyper-realistic cakes?

I do. But for this hyper-realistic cake, I think the challenge will be this has

that Halloween spin. That's what will separate the regular hyper-realistic

cakes from the Halloween bake shop cakes.

And then I'm also looking to see different techniques being used to

create the hyper-realism. So this is going to really reveal who has this

skill set and who isn't going to cut it.

Leers, honey, leers.

For round two, I'm making a pancake stack.

But this is not a regular pancake stack.

I am making this creature kind of like what I did for challenge three with, you

know, the mouth and the tongue. But I'm taking notes this time because judges

said that they wanted more like dirt and gnarly and blood. And I'm going to serve

them that. It looks disgusting.

Hey, John, how are you going?

Doing good. How are you?

Pretty good.

Two, four, six, eight.

i'm making my chicken pieces out of vanilla butter cake that i crumble mix

with a chocolate ganache and then i take a jumbo pretzel stick a full strawberry

and then i take that cake and then i shape it around everything into the form

of a chicken leg okay i'm coating my chicken pieces in a chocolate ganache

and then rolling them in a honey glazed flake corn crust

For round two, I'm making a scoop of ice cream.

This is going to be my waffle cup. I'm just trying to get the color to a good

base so I can make it look realistic.

These are going to be my teeth for my creepy little critter.

I'm hoping to make my scoop of ice cream look like an anglerfish.

I think they are inherently creepy.

terrifying so i'm just using this square stamp that's normally made from wax

making my waffle texture in here making realistic cake is a very daunting thing

i've never done that and i just don't want to go home

so

now my feelings

For my dead ringer replicate, I'm doing a donut.

And you just shape it a bit.

I think they are a little bit silly, so I'm thinking about something cartoon

with flavors, but show my fondant techniques too. I need to show why I'm

here.

I'm super excited to do this burger. This is going to be my day. I'm trying

to work on my lettuce for my burger.

To make my lettuce, I take wafer paper and I start painting it just different

shades of green.

I make my tomatoes out of fondant. I cut and I draw all the lines, the creases.

My pickles are made out of mullein chocolate. They have speckles of green,

light green. They have some little white speckles.

Everything is coming together. I'm feeling good about it.

Well, I do have to say, there's a lot of elements going into a hamburger cake

when Tanika specifically, as we know, has consistently struggled with time

management. I really hope that she has planned appropriately because we are

down to the wire.

Final five.

Hey, Liz, how you coming along, baby?

I'm doing okay. I can use another hour.

You okay here, Tanika? You need a warm-up?

i'm good you're good how about you sweetie is there anything else i can get

you oh no okay i'm gonna leave this here there's no rush you just get that when

you're ready but actually there is a rush 30 minutes rush

i've never cake sculpted before

i need to carve a little bit of cake out of the bottom to give it a conical shape

and carve out a mouth for my angler fish

Now I just need to make this look like an actual stack of pancakes.

I'm using modeling chocolate, and I'm making, like, stripes that I'm going to

coat around my cake and repeat that process how many times I need.

Okay.

I'm covering this cake in a fondant, but I don't want it to be perfect because

it's a ghoul.

Mimicking. a bucket of fried chicken painting itself to look like fried

chicken but that thing don't work it don't look good and that's exactly what

i want for this story i'm happy and then i want my mouth to look like

the teeth that are protruding out in random sporadic ways like it can devour

a human being in one bite

My puppies are barking, you know what I mean?

No.

Listen, this night can't end quick enough, but it is going to in 15

minutes! Oh my gosh.

15 minutes!

Do I want to paint this?

I'm starting to build my burger with the patty. I take a little bit of crispy

rice cereal.

And I just start smushing it because I kind of want it to look like a smash

burger. And it doesn't have to be perfect because a burger is not smooth

or perfect.

Yeah.

It looks disgusting.

I'm making my teeth, my tongues, and everything looks plain, but I'm going to

color them.

Instead of using pure maple syrup, I'm combining maple syrup with piping gel to

make... The blood.

They wanted blood. Well... And since this is a monster key, because it has

eyes, I'm actually thinking that it could have, like, tentacles and... I

don't know, it's like a whole monster thing.

I made my

teeth out of modeling chocolate.

I wish I made more.

but they're staying in the cake i have some leftover ganache from round one so

i'm kind of using that to hold them in and it's all working out so now i need

to make face here i wanna do teeth but i

wanna just make three because it's a baby monster so three it's gonna be

perfect this look amazing five minutes

oh my god five minutes

The burger basic part of the burger is done. I have some more time.

I'm going to use every minute I got.

I am so stoked I get to add some whimsy to my burger.

Pickles, lettuce, tomato.

One minute.

Final minute.

Let's go. Let's go. Let's go.

Bring it on home.

Who has the luster spray?

It's your baby.

Let's go.

Make sure you got your eyeballs on there.

Y'all already know I'm adding glitter to my chicken because I'm the glitter king.

10, 9, 8, 7, 6, 5, 4,

3, 2, 1.

Time's up.

The kitchen is closed.

I'm just proud that I made a very clean yet gory-looking piece.

I'm very worried.

I'm hoping that my flavors make up for what I'm lacking in decor today.

Hello, judges.

Hi, Andrea.

Hi. Breakfast is served.

So I've made pancakes.

I am a breakfast lover. My brother and I, growing up, we would celebrate

Mother's Day making a pie cake stack for my mom.

It probably looked something like that monster.

It's kind of what I did for challenge number three. I added some more gory

stuff, more dirtiness, more, like, blood in the dog.

Well, let's dive in.

Ooh-wee!

Okay, this is a cake. Whoa, whoa.

What you're going to taste is a cinnamon roll cake with cream cheese frosting,

along with brown sugar cinnamon buttercream, and for your crunch,

candied pecans.

Andrea. Hey.

You are an incredible cake artist, and this is really fun and creepy, and

that's what we want.

In terms of the pancakes themselves, I am noticing a major boo-boo, which is

not like you.

And this is where it starts to fall apart for me.

I am noticing a major boo-boo, which is not like you.

The seam on the back, it's really driving me crazy, unfortunately.

And I don't know if it was the best choice to give us something so similar

to your previous monster cake from Paranormal Punk Rock.

Fair enough.

But you should be proud of this.

Thank you.

Baby, this cake flavor, spice cake, perfectly spiced. I knew it was

cinnamon. Thank you. I will just say the cream cheese frosting was a tad bit

sweet for me. Oh, yes.

You're so talented. You're such an artist.

I love everything you did.

Thank you, Andrea.

Thank you.

Hi,

John James.

Talk to us about this beautiful replicate you've made. Oh, so I really

wanted to make the fried chicken look as realistic as possible, but the bucket

look a little more ghoulish. And then the fried chicken is a vanilla chocolate

cake pop. And I stuffed a whole strawberry inside of it. And then

there's a bone crunch, which is going to be like the jumbo pretzel stick.

Then the outside is a honey cornflake crunch.

What do you mean, all of that? You made us two cakes? You made us two cakes. Oh,

yeah, I guess I did.

Oh, what?

I accidentally made two cakes.

So we've obviously got to taste both. Yes. Oh, my God.

Oh, my.

Great slice. Beautiful.

The cake flavor that I have for you today is vanilla butter cake with a

chantilly vanilla bean cream, chocolate ganache, and fresh-cut strawberries.

I'm going to start here.

Yeah.

There's no way this isn't going to get messy.

John James, listen, I think if you're going to go classic, you need to execute

it perfectly.

And I think this cake is executed perfectly.

Thank you, Colin.

My only note is with the chicken itself, you are going to hate me for saying

this. You are.

No. Don't say it.

I know what you're going to say. I think sometimes there's a time and place for

glitter, and I don't know if the chicken was it.

Did you think that was what he was going to say? No, I knew exactly. You knew,

right? You knew.

I like the glitter elsewhere, but I think if we're going realistic with the

chicken, I just don't know if the glitter was needed there.

I hear you. I hear you.

This is magnificent.

It's creepy, it's fun, playful, and it's chicken.

Glitter chicken.

I think the glitter on the fried chicken could just be the glisten of deep-fried

oil.

I got you. I got you.

Thank you, John James. Amazing work as always.

Thank you.

In this competition, I feel like I'm shining. I'm proud to be showing this to

the world, and I'm having so much fun doing it.

Hi, Tanika.

Hello.

So, at this diner, you gotta watch what you eat because it's watching you.

Okay. Oh, I got my eye on you.

And it says the big one on this order. Yeah, that's the big one. Okay.

All right.

I smell the cocoa.

Yes, I do. We have a burger cake, and inside you have chocolate cake because a

burger's brown.

So I did a cherry buttercream, and then I also did a cherry compote.

The burger itself is so incredibly realistic, but the Halloween element,

that spooky element, isn't strong enough for me.

Mm-hmm.

That cocoa, baby, is amazing. I smelled it as soon as Lauren cut the cake.

That cherry compote, you did it again. It was amazing in the first challenge.

It was amazing here again.

Thank you.

Tanika, I know we've been talking with you about... time management and i feel

like you've really highlighted a lot of artistry here so we commend you the cake

itself you know it wasn't my favorite that i've had from you but overall

amazing work thank you time management do you know how long it takes to make

all this greatness hi daniel hi tell us about your beautiful replica cake

the diner was closed and was like a very bad storm outside

And like a flesh, the donut is born.

Baby donut is born.

Oh, my gosh. Yeah, it's my monster.

I love it. I'm sorry I have to cut into you, little baby.

Oh.

It's good slice.

That's moist.

I did white velvet.

We can translate like little kisses. White velvet with coconut filling.

Okay.

Daniel, that coconut filling, baby.

Baby, baby, baby. I had to sing you a song because it was so good. With that

being said, the white velvet needed the coconut to help lift it up.

But great bite, though. I think you've made really smart choices here. And

you've shown us that you haven't just come to play.

You're coming for the win. Thank you.

Does this little guy get around by dragging himself along the floor?

Does he hoist his body up on his little arms and walk like this? What I love

about this cake is that your imagination piqued my imagination, which I think is

really amazing to convey in a cake.

I absolutely love it. You did a great job.

Thank you.

For me, it's hard because I stopped baking.

My mom passed away three years ago. She was so proud when I started doing cakes.

I do not want to continue without her.

And I'm so glad. Do you like my cake?

Of course. We love it. I hope, if anything, this reminds you that you're

doing what you're supposed to be doing.

Thank you so much, Daniel.

Thank you, Daniel.

Thank you.

Bye. I love baking so much.

It's here.

You too.

Hi, Liz.

Hi, judges.

Hi, Liz.

So it's a scoop of ice cream.

I started thinking about childhood and what scared me when I was a kid, and I

thought a lot about the ocean. So I wanted to give you an anglerfish today.

She's alive.

Oh, beautiful slice.

To kind of tie that in, I brought some tropical flavors. I made an all spice

cake and a pineapple ginger beer and lime jam.

Okay, cool. Let's get into it.

I love how forward all these flavors are. You know, like you tell me

something's in the cake and it's in the cake. The only thing that I think was

missing for me.

A neutral, creamy element.

Totally. Love the texture on the ice cream. I love the texture you got on the

waffle cone. This looks like you made a waffle cone. I don't know how you did

that. Your magic.

This cake is amazing. The all-spice flavors come through.

This pineapple, gingerbread, lime filling, fantastic.

For the replica, I would have to say this is not the best piece that I've

seen from you.

Remember, girl.

$25,000 is on the line.

All right? Thank you. Thank you, Liz.

This was not my challenge. I've never done anything like this before. So if I

go home on something that's out of my comfort zone, that's okay.

But I hope I don't.

Bakers, tonight... All of you worked the graveyard shift at the Deadly Diner.

In round one, you made eight eyeball truffles. And Daniel, we will order

yours again and again.

In the second round, you served up a cake that was a dead ringer for a diner

dish. It was a mixed menu tonight, but one baker had a standout shift.

Congratulations, Daniel.

Daniel, your creepy cartoonish donut was so cute, imaginative, and terrifying.

And that toasted coconut filling, wow.

Double wins for you tonight. Congratulations.

As the winner of this challenge, you have won a prize.

Big money, big money, big money.

$2,500.

Oh, my God.

i win i'm super happy john james you

are safe please join daniel

liz andrea

and tanika tonight your cakes were not our favorites on the menu

tanika your burger had some excellent realistic features

And that chocolate cake was flavor-packed. But in the deadly diner,

we want scary.

And you gave us a burger with a very small helping of Halloween.

Liz, your anglerfish concept was so creative.

But the devil is in the details. And unfortunately, some of yours really lack

polish.

Andrea, your cinnamon cake was decadent.

But we felt that the frosting was a touch too sweet. We were also puzzled

that you chose to mirror your punk rock cake when you had the chance to show us

something new.

We're looking for innovation and not a sequel.

Unfortunately, one of you will be leaving the bake shop.

The baker who is going home is...

Tanika.

Tanika.

I'm sorry.

Tanika.

It's clear to us that baking is in your blood.

Your intuition for flavor and the love you fold into every dessert made the

bake shop a better place.

We are going to miss your talents, your laughter.

And your signature whimsy.

Thank you so much, Tanika.

Thank you, Tanika.

I'm disappointed that I'm going home today, but I'm still good at what I do.

That's not going to change anything. People are still going to come and

support me, so you still got me.

Cheers. And your truffle eyeballs better be ready for... Whoops, sorry.

Listen, y'all. The baker with our least favorite leper... Leper cake?

We're not doing leper cakes.

Tell us about this beautiful republicique.

Republicique. Republicique.

Replicate. The award for most food on her face goes to... It's the smallest

bite, too.

Don't get me started. Okay. Call me.