All language subtitles for Big.Time.Bake.S01E05.Roaring.20s.HDTV.x264-CRiMSON_track2_eng

-It's go time.
-Poof!

Buddy: Four bakers will attempt
to make extreme cookies,

amazing cupcakes,

and an over-the-top cake
in one 6-hour round.

Time doesn't stop here
on "big time bake."

it's ruthless.

That's three masterpieces
all at the same time.

It's either going to be
amazing or awful!

We are done
with the cookies.

At the 2-hour mark,
their cookies will be judged.

Presentation -- knocked it
out of the park.
Thank you.

That clock doesn't stop
because they want to chat,

so I'm trying to work
in between, get stuff done.

Buddy: And one baker
will be eliminated.

Man: Keep working, keep working,
keep working.

Woman: Whew! We did it.

Buddy: Four hours in,
cupcakes are due.

Man: I'm getting
the cake mixed together.

I need that, like, asap.

Buddy: And one more baker's time
will run out.
Aw!

I think
this cookie is darling.

Buddy: After six hours,
best cake takes all.

-Whoo!
-It's amazing.

It's so, like, life-like.

Buddy: They'll have to
bake their best...

This is something that I could
see on the cover of a magazine.

...And strategize even better

because
the clock...Never...Stops.

This is no joke.

♪

this is "big time bake!"

♪

the clock has already started
ticking for today's four bakers.

Their cookies,
cupcakes, and cakes

must be inspired by today's
theme, the roaring twenties.

The baker left
standing in the end

will win an all-expense-paid
trip to go on a vacation

of their choice
where time stands still.

Come on,
this is what I'm thinking.

Okay. Okay.
You do cream cheese.

I'll do the cookie,
and then we'll come together.

And I flash it
so it sets nice.
Perfect.

So you can put it
inside the cookie.
Perfect.

Alright.
Alright,
it's all about time management

and knowing your place
and your role to make it happen.

So I'm inspired

by the classic-ness
of the 1920s,

so we decided to do
a classic red velvet cookie.

So we're going to have
a classic car

on the top of that cookie
with some gold details

because the gold
is something that pops

from the 1920s.

For our cupcake, we're gonna add
an art deco element,

and everybody
loves a drink, so. [ chuckles ]

we're gonna do
a champagne cupcake

and we're going to infuse
that cupcake

with some
strawberry puree filling,

and my final cake is going
to bring it all together.

Raina: Josephine baker is
our inspiration for the cake.

She was known to dance with her
bananas around her waist.

So we're going to do
a roasted banana cake

with piano keys
that's going to give us

the feel of the jazz era
of the 1920s.

Just like a eighth
of sea salt.
Okay.

Not a lot.

Once you put it in,
you can't take it back.

First I want to make sure that
our cookie dough is ready to go

while kyvaughn works on our
bourbon cream cheese filling.

And within that first hour,

I'm hoping that we've gotten
those cookies in the oven

and we're working
on the pieces for the top

because they're so detailed

that they're going to take
a lot of time.

One more taste.

Yeah. Yeah.
Yeah. Okay.

Kyvaughn is baking everyday
as well

so she knows the need
for time management.

So to have us both
working on those cookies,

we're going to get it done
quicker, if we work together.

Oh, goodness.
The cream cheese is coming out.

Okay, we'll have one
that won't be pretty.

I'm putting the cookies in.

Went to grab this timer,
it was already on 13 minutes.

Beautiful. [ laughs ]
it's a sign.

Definitely we're going
to start on the cookies

since that has to be done
at the two-hour mark.

But then we're really
just trying to tag team

with the big cake while still
tag teaming the cupcake

and getting that done
at the four-hour mark,

so this is going to be,
go, go, go.

So for this challenge,
I'm channeling the idea

of a dinner party
at the great gatsby house.

So the first course we're going
to do a deviled-egg cookie.

Kind of play on that
hors d'oeuvres idea.

It's a cream cheese cookie, it's
got lime zest and macadamia nut,

and then a little bit
of passion fruit buttercream

to make, like, the egg yolk.

The cupcake is going to be a
play off the brandy alexander,

which is a chocolate-
and cognac-based drink

that's got some nutmeg.

So, we will be presenting the
cupcakes underneath a cloche,

and I will fill
the cloche with smoke.

The final cake is going to be,
like, the main event.

Lots of gold, lots of glitz,
lots of glamour.

We're going to do
a vanilla-based cake,

but then I'm going to make
a pineapple jam

that's got brown sugar
and maraschino cherries.

It's almost like a deconstructed
pineapple upside-down cake.

Really popular in the '20s,
it should be awesome.

I'm working
on the cookie dough,

jossie's going to go straight
into the vanilla cake batter,

that way we can get it
in the oven..

Jossie's strength in the kitchen
is definitely her speed,

the girl can move.
[ chuckles ]

she has all the recipes
memorized, she's incredible.

♪

convection, yes?

Convection do
a 13-minute timer.

13.

They have a cake in the oven?
They have a cake in the oven?

No.
There's no way.

Gina: Time is horrible
in this competition.

My overall concept
is a big jazz party.

For my cookie, I am
doing a sugar cookie

filled with
butterscotch-rum filling.

That'll be the keys
to the entrance to the party.

For my cupcake,

I'm thinking chocolate cake
with this gin rose ganache,

and I would like to have that
as the dress-up times,

lots of fringe,
lots of pearls.

And my cake will be
a five-tier cake with a bathtub,

which they would often use
to store liquor

at these massive parties.

4 tablespoons
is for one recipe.

I want to double it.
Should I go 8?

That's, like, crazy.

Just keep tasting it.
Okay.

I taste
the boiling hot sugar.

[ laughs ]

so ryan's working
on a butterscotch rum

filling for
our sandwich cookies.

I'm doing the sugar cookie
dough now.

Because it is baked
with vegan buttery sticks,

it's going to be more
like a flaky pie crust.

Everything that I do is vegan
and nut-free out of necessity.

We found out
my middle daughter

was allergic to nuts,
and no bakery

could secure me a safe cake,
so I made it myself

and I kind of became, like,
the allergy baker.

♪

here, ryan, taste this.

Taste that.
In my mouth.

Oh, yeah. That's good.
Okay.

By the first hour, we're hoping
to have all of the fillings,

all of the cookies,
and all of the cupcakes done,

and we're thinking
this is something

that could actually happen,

so we're a little crazy,
I think.

We got to get
those cookies done fast.

[ exhales sharply ]

♪

can you pass me
the rolling pin?
No.

Thank you.

The strategy
is just no dead time.

So whatever we can do during any
time that, like, we have space,

we're just going to fill
in that time space

and make sure
that we get everything done.

A lot of multi-tasking,
I'm sure.

I have been baking
since I was 9 years old.

I've been doing it
for about 10 years now.

Anybody who downplays my role
as a teenager

making cakes professionally,
I just like to prove them wrong.

So we want to go
with the prohibition scene.

For our cookie,
I'm thinking of

a peanut butter
rolled oat cookie

topped with a newspaper article

listing all the events that was
going on during prohibition.

For my cupcakes, I'll make
chocolate stout cupcake

with an alcohol barrel
that's labeled with "xxx."

for my cake, I'm envisioning
the whole mobster scene

from the 1920s.

She's starting off
the cookies,

I'm starting off
the decorations,

the toppers
for the cupcakes.

That way we can have it all done
in a timely manner.

Within the first two hours,
I definitely

want to have the cupcakes
and the cookies complete.

That way we can dedicate
the rest of our time

to our sculpted cake.
The dough for the cookies

is about to go in the oven,
any minute now.

How are we doing, rosie?
About one minute.

One minute, she says.
I trust her though, she's good.

Rosie taught me the majority
of everything I know,

so I know
I'm in good hands with her.

Proud of max.
[ chuckles ]

how's it looking?
Good.

You're going to make
the royal icing.

Gina: I'm making it now.

So the cookies are in the oven,

and I'm going to start making
the aquafaba royal icing

for all the details
on the cookies.

I'm doing vegan royal icing,

which is done
with chickpea water.

The butterscotch is taking
longer than I expected

'cause I made a lot more.
Okay.

But we're just going to 230
for the butterscotch,

so we're almost there.
Okay.

Aquafaba is great to substitute
egg whites in a meringue.

[bleep]
I'm totally boiling over.

[ gasps ]

careful.
Yeah, hot.

Oh, my god. I'm already
going against the clock,

so I'm absolutely worried
this setback's

going to get me eliminated.

[ sighs ]

♪

I made a mess.

Gina: So there is butterscotch
filling everywhere,

all over the stove.

That kind of killed
some time, man.

We're going to go ahead
and start over.

I'm at 205 degrees.

We're looking for 230.

So we only have, like, about
an hour to do these cookies,

and there's so many more
little steps to accomplish.

So we're going to do
the cake batter.

We're going to do
a sprinkle cake,

also called funfetti cake,

which is the happiest cake
in the land. [ chuckles ]

okay, done.
Okay.

Just pop them in.
Done.

It's fine.

♪

honey, I feel like I've been
working for two hours already.

♪

buddy: Smells good in here.
I recognize him.

Jossie: That's baked by dan.
Yeah.

That's so cool.

Baked by dan.

Yeah. [ laughs ]

you can go on
to the next thing.

Go ahead and make the...
The puree?

Yeah.
Okay.

-Perfect.
-Hello, raina.

-Hey, buddy.
-Hi, raina. How are you doing?

Hello, everyone,
I'm good.

So tell us about your
overall concept for today.

It's going sexy,
1920s was sexy,

so we're going sexy, classic.
Tomlan: I like that.

You're bringing sexy back.
Bringing sexy back.

Amen.
Yeah, so we're going classic,

starting off with a classic
red velvet cookie,

and it's stuffed with
bourbon cream cheese

'cause that's what they were
drinking back there, right?

Have you started
your cupcakes or cake yet?

We have started the filling
for our cupcakes,

but we're finalizing the
final pieces of our cookies

'cause they're
almost ready to go.

Okay. So you haven't really
started the cake yet either.

Not the cake yet, either, no.
But we're not worried.

Well, I would say
start those elements,

especially these things that
need to dry, as soon as you can.

Yeah, we're going
to get it done.

Alright. Thank you. Good luck.
Alright, thank you, buddy.

Yeah.
Count them.

Alright, good.

So, my bowl is clean?
Kyvaughn: Yeah, it's over here.

-My bowl is clean.
-Okay. It's up there.

This smells so good.
Cookies are halfway done.

Right now I'm getting started
on the actual alcohol barrels

for our cupcake toppers,
using brown chocolate fondant.

Hey, max.
Hey what's up, boss?

-How we doing, man?
-Hi, max.

Good, how are you guys?
Excellent.

So you're young, you know,
19 years old.

Yes, I am, yes.
I like it.

What is your whole concept?
Tell us about it.

So we're going
with the prohibition.

We're trying to incorporate
alcohol as much as we can.

It's our way of getting alcohol
from us to you guys

as if we were
in the prohibition.

All of your components
have alcohol,

are you worried
that you can't try them?

I trust my assistant enough
to taste it for me.

Langan: Have you thought about
what you're doing with the cake,

do you have any
decorations for the cake?

I haven't started
the decorations yet,

but ideas are flowing,

and we kind of
brainstormed a little bit.

Okay.
Well, good luck, my friend.

-Good luck, max.
-Good luck.

Thank you.

Buddy: 19, huh?

Tomlan: That is crazy.
Good for him.

Yeah.

Mm-hmm. These are good.

We're about to tag team
on finishing the cookies.

I'm going to get
this white chocolate in.

She's working on the buttercream
for the topping.

We'll have it on in no time.

The best way to stick
to our time constraint

is to make one batch
of swiss meringue buttercream,

and then I can
flavor it differently

for each one of the bakes.

So just a little bit
of passion fruit added,

it goes onto
the deviled egg,

and I can add
a little bit of nutmeg to it

and then that will go on top
of the brandy alexander cupcake,

and then I actually add a little
bit of molasses to it to give it

a brown sugar flavor to go with
the pineapple upside-down cake.

Hello, ella.
Ella: Hello.

Langan: Hey, ella.
How are you doing?

I'm doing great.

So my idea for
this whole competition

was to do, like, a dinner party
at the great gatsby house.

So, I'm jay gatsby.

You guys
are my daisy buchanans.

I am doing all of this
to impress you guys.

What is
your overall strategy

for getting everything done
in the time you have?

So I'm actually feeling really
good about time right now.

I think this is going to be

one of our strengths
in this competition.

I have two boys,
I run two businesses,

time management is something
that -- that I can handle.

So we're looking
really good,

the cookies are almost done,
a couple of finishing touches,

but we'll definitely be ready
at the two-hour mark.

Thank you, ella.
Absolutely.

[ speaks indistinctly ]

that's really good.

Okay, no more.
No more rum.

I didn't even use
all of the rum that we wanted.

That's good, though.
No, that's good.

-Hello, gina.
-Hi, how are you?

-Hi, gina.
-So my overall concept

is that you guys
are getting invited

to a super secret jazz club,

sort of like a speakeasy
kind of thing,

so you will receive a key

and then you'll get dressed
for the party,

and then the cake
is the big party.

I'm a little concerned
just looking at your cookies

right now,
they look a little brown.

They're actually pretty good.
It's a vegan cookie,

so they tend to brown
a little bit more.

Makes more sense.
I'm with you now.

Okay.
I was only looking out.

I'm only looking out.
Good luck, gina.

Thank you. Thank you, guys.
Thank you, judges.

-Good job.
-Okay.

Focus, do something,
don't stop doing things.

I'll have 15 minutes left
till my cookies are due,

but we're good.

Oh, my god,
I love these.

Stress. [ sighs ]

no, we're good,
we're good.

Oh, my gosh rosie.

Buddy: With two hours
coming up fast,

the bakers have to use
every second

they got to finish
their cookies

while getting ahead
on their other desserts.

♪

ryan: We got to get
cupcake batter done.

Gina: We are behind
in everything,

and I'm, like, freaking out.

So I am going to start
the cupcake batter

while ryan is
finishing up the cookies.

For the cupcake batter,
I'm going for a denser,

a really chocolaty batter.

I'm a little worried
about the cupcakes

because the batter doesn't look
as smooth as I would like it to,

and I'm afraid that I might have
over-mixed it at this point,

but we don't a lot of time,
so I'm just going to go ahead

and scoop it
and hope for the best.

Just make it super gold.

[ speaks indistinctly ]
what?

Beautiful?
Yeah.

Okay,
cupcakes are going in.

Here, I'll starting putting
the cookies together.

Check on them.
They need...

Where are they?

In the freezer.
Which one?

The only one.

♪

they're hot still?
Nope.

Max: I feel like the time
running out

on the back of my mind

is definitely making me rush

and a little bit nervous,
so I need to just

get started on the cake.

Oh, my god, I put the oil
in the batter.

[bleep]

I messed up. I have to --
is there more cake?

Yeah. I messed up. I have
to dump this all out.

Huh?
I said I messed up.

I have to dump this
all out.

Why?
I put oil
into the flour by accident.

♪

max: Right now I know our
cookies is our main priority,

but I have to redo these cakes.

I'm thinking positive.

You want to just put
the walnut pieces on top

so that way
they can stick on?

♪

[ sighs ] alright.
Here we go.

Buddy: Two hours are up
on the clock.

It's time for the bakers
to face the music.

They'll be judged on taste,
design, and level of difficulty.

♪

make it quick.

They got to dig deep
and continue to work

on their cupcakes and cake,

even though one of them
will be going home.

-Hi, judges.
-Hello, gina.
-Hi gina.

So tell us,
what do you have for us?

Gina: Sugar cookies
with butterscotch rum inside

and vegan frosting
on the top as well.

I got to say, you nailed the
theme for roaring '20s.

The piping that you created
with the royal icing

and that little
gold shimmer,

I think really adds
a lot of nice detail.

I'm excited to try them.
Yay, okay.

-Bon appétit.
-Yeah.

Tomlan: Let's do it.

♪

I am pleasantly surprised
because your vegan cookie

doesn't leave anything
to be desired flavor-wise.

I almost want
more of this filling.

I think
it's really delicious,

and I don't get
a huge kick of the rum.

I think you did a good job.

Thank you.
Thank you so much.

Thank you.
I'm glad you enjoyed it.

Yes, yes, yes, yes.

Alright, cake. Ryan, cake.

Hello. Raina.
Hello.

Here we have our classic
red velvet cookie

to go with the classic car
from the 1920s,

filled with the cream cheese
that has bourbon.

Okay.
Okay.

I love the gold foil.

Car detail is awesome,
and put a good feather on it

and it screams
roaring '20s.

Thank you.
Bon appétit.

-Dig in.
-Thank you.

♪

mmm, it's like
a whole shot of bourbon.

That bourbon flavor
really is wow.

I love that it's kind
of crispy on the outside,

but super soft on the inside.
Almost still gooey.

The cream cheese buttercream
is very potent with the bourbon.

I love the fact that you filled
the cookie, which was amazing.

You definitely put
too much bourbon in this.

Okay.
Not even a question.

I call it the way it is,
right?

Call a spade a spade.
You're the caller.

Thank you.
Alright.

Now it's on to cupcakes.
Alright, here we go.

I don't need this anymore,
we can put this.

I want to taste
the damn cookie.

[ laughs ]

-hey, max, how we doing?
-Hi, max.

-Good.
-Hi.

A little stressed,
but we've been doing great.

Wow.
Wow.

Wow.
Look at the detail on that.

So we have a newspaper article
on top of our cookie,

it basically tells us
all the different headlines

that were going on
around the prohibition.

These fondant pieces on top
are pretty thick.

I think you could have
rolled it a little thinner

or maybe used wafer paper
and kind of ruffled it

to make it look more
like an aged newspaper.

Were you going for
the chocolate to be melted

or did you want that to set?

I mean, melted chocolate,
I knew

that it almost catches
everybody's eye.

-Let's taste.
-Oh.

Wow.
This thing weighs a lot.

You got a pound
of cookie.

So we have a peanut butter
rolled oat cookie

topped with a peanut butter
chocolate ganache

with crushed pretzels,
crushed peanuts,

a little bit of sea salt,
and then our topper on top.

I think it's very dense.
It's really delicious.

I love the chocolate-peanut
butter combination.

I really enjoyed
the texture of the cookie.

I think it needed
a little bit more salt

and maybe a little bit
more peanut butter.

I think if you had packed
some more salt in here,

it would have let all
the flavors kind of sing

a little bit more.
This is a big cookie,

so it had potential
for really, really big flavor.

Nice job.
Good job.
Thank you.

The chocolate, it could have
used a little bit more sea salt,

but overall,
they were really impressed.

I actually think I forgot
the sea salt on top.

No way.

Hi, ella.
Hello, ella, how we doing?

-Good.
-Oh, my gosh.

Wow.
These are beautiful.

Thank you.
They look really beautiful.

-So cool.
-They look like real eggs.

Yeah. Good, good,
that's what I was going for.

This is
a cream cheese cookie.

It has some lime zest
and some macadamia nuts in it.

And then it has
a white chocolate shell

and a passion fruit
swiss meringue buttercream.

The presentation
is on point.

It really does look like
an egg.

The egg shape is perfect,

even the matte finish
on the buttercream,

it doesn't even
look like buttercream,

it looks like a whipped up...
Right. Yeah.

...Kind of cooked egg yolk,
and it really looks real.

I think this is phenomenal.
I only have one concern,

I just hope that
the chocolate's not too thick.

Cheers.
It feels like an egg.

-Salut.
-Cheers.

♪

is this coating chocolate?
It is. Yeah.

Tomlan: The chocolate
is a little thick.

It's just a little hard
to crack into, no pun intended.

Ba-dum! [ laughs ]

I'm disappointed that I didn't
get more of the inside

because the cookie
was delicious.

Thank you.
Good job.

Thanks. Appreciate it.

Shall we taste them?

Yeah, let's do it.
See what we think.

Raina: Hopefully
they don't throw

our drunken cookie
to the wolves.

So now we got to get
to the hard part here.

I would say my top two
are max and ella. Yeah.

I would have liked less
chocolate on ella's egg,

but the presentation
and the buttercream

for me made up
for all of that.

Had a little
too much chocolate on it,

but it wasn't overpowering,
it still was delicious,

and their
passion fruit buttercream

was off-the-charts good.
Yeah.

With raina's cookie,
it was just too much bourbon.

Now, gina's presentation
was great.

I wanted way more of
that butterscotch filling.

I agree with you there.
I think that was huge miss.

That's where all the flavor
in her cookie was...

Absolutely.
...In the filling.

I think we have a decision,
right?

Let's go do it.
Alright.

Bakers, can I have
your attention, please?

The clock is not stopping,

so let me get right
to the results.

Unfortunately, one of yous
have to go home first.

And today that person is raina.

Sorry, raina.
It's alright, no problem.

Just keep it running.

♪

oh.

It's okay. It's alright.

It's okay.
So.

Buddy: So you got about
an hour and 10 minutes left

to judge your cupcakes.
We'll see you then.

Ella: The judges said they were
a little heavy on that bourbon.

Let's make sure we go a little
lighter on that cognac.

We don't want to have
the same thing happen to us.

Jossie: Okay, sounds good.

Oh, this looks so good.
[ chuckles ]

ella: The only thing going
through my mind is "go, go, go."

the chocolate batter
for the cupcake is mixing now,

so I just have to get it scooped
and in the oven.

So I'm starting
the pineapple jam.

So I'm trying to play off
this pineapple

upside-down cake flavor,

and I thought the best way to do
that would be through a jam.

So you pull all the flavors

that you get from
a pineapple upside-down cake

all into one filing.
We're done with that.

Gina: Ryan's working on
decorations for the cupcakes.

He's also doing
the gin rose ganache.

I'm out of breath.
[ speaks indistinctly ]

it doesn't matter,
just keep going.

My cupcakes are getting ready
for the party now,

so we have chocolate cupcakes,

and they have a rose gin
chocolate ganache inside.

How do the cupcakes look,
gina?

Can you tell that
it's super roaring '20s?

I don't know what I'm going
to say about this paper.

Oh, my god.

Oh.

Okay, this is not working,
ryan.

I don't know what to do.
Pipe beads on it?

That's going to take forever.

No, no, no.
This isn't working.

Everything dried.

Gina: I'm, like, freaking out.
The string of pearls

was going to cover
the edge of the wafer paper

but the pearls dried out
and they keep breaking,

but at this point,
we don't have any more time

to make 12
more strings of pearls.

Oh. Oh, my god.

I don't know what to do.

♪

gina: I don't know what to do.

Maybe some royal piping
on this.

That's going
to take forever.

The pearls dried out
and they keep breaking,

but at this point,
we don't have any more time

to make 12
more strings of pearls,

so I'm hoping that
the judges won't notice.

Like this?

Sure, yeah, actually.

I think it just needs
a little bit more detail.

If it's too long,
then don't do it.

I already started it,
so now I have to do it.

Okay, I'm going to work
on the buttercream,

the bailey's buttercream.
Max: Time is ticking down,

and I need to
just get started on the cake,

while roseann starts making
the whiskey ganache filling

and irish cream buttercream
for the cupcake.

My family really likes
the whole mobster scene.

I'm really interested
in it myself.

I'm a cake gangster,
as you can see.

So the bottom layer of my cake
is going to be a speakeasy

topped with a whiskey crate,
followed by the tommy gun,

and I'm going to top it
with a zoot suit,

an alcohol bottle.
And a top hat.

I'm using
these rice-cereal treats

to add the top part of my hat.

We're going for a classic
zoot suit hat,

so we're just basically
going to place that on top.

Looks good.
The hat is done.

Look, what do you think?

It's awesome.
It looks perfect.

♪

do you think 10 minutes
is too early to smoke these?

I would --
set these for 10 minutes?

Well, I mean,
how long did it take...

Start doing it and see what --
see what happens 'cause

it's better to start earlier
and turn it off.

Ella: I know the judges
are coming soon

to taste my cupcakes,

and the only thing left to do
is the smoky reveal.

So I want to make sure

that I'm going to get
enough smoke in these cloches

to where you really can't see
the cupcakes very well.

That way when they pick up
the cloche

and all the smoke goes away,
you have this sort of reveal.

My worry is that it's not going
to fill all the way up,

which is why I'm starting early,
I just want to make sure

that I can actually
get this thing happening.

Buddy: The four-hour mark
is moments away,

and these bakers need
to make sure

everything is
100% on their cupcakes.

If not, the party's over
for one of them.

It's kind of not working.
[ chuckles ]

I'm definitely going to be able
to get some smoke in here.

I just don't know
if I'll be able to get

the full enclosed effect.
[ chuckles ]

♪

buddy: Four hours has arrived,

and it's time for us
to judge their cupcakes.

The bakers got to push forward
on their cakes

because the clock never stops.

Oh, sorry, sorry.

How are we doing, gina?
Hi, gina.

How are you? Hey, judges.
Tomlan: How are you?

Good, good.

So it's a chocolate cupcake

with a rose gin ganache

for a little pre-game
before the party

whirled with chocolate
frosting on top.

Little fondant decorations,
a little vegan royal icing,

and you have red wafer paper
feathers as well.

Since the buttercream is vegan,
what did you use

instead of butter?

Half shortening,
half vegan butter.

I love your presentation
with the pearls,

it really makes me
think I'm sitting

in front of my make-up chair
and getting ready for the --

a big party,
which is really fun.

You know, I'm really getting
kind of, like,

flapper-esque vibes here,

I feel like this
reminds me of a head-dress

that a flapper
would put on her head

when she was at a party.

Buddy: I got to say, gina,

you definitely nailed
the roaring '20s here.

Thank you.

♪

the flavor profile in the
chocolate cake is really good.

With the ganache,
it's delightful.

The best part is that ganache,
but I don't get any of the rose

and I want some
of that gin, so...

I have to disagree with you
because I could taste the rose,

and I know it's kind of
one of those delicate flavors

that you really have
to really play with

and kind of experiment with
to get a nice balance,

but I tasted the rose
in the ganache.

-Thank you, guys.
-Nice job.

[ sighs ]
ryan: Not bad?

[ sighs ]

alright, just keep going.

♪

buddy: Hey, max.
Hello.

-Hi, max, how are you?
-How we doing?

Good, good, stressed,
but we're good.

So picture yourself
in 1920s.

During the prohibition, there
was people who did everything

they could
to get alcohol to one another.

This is our way of getting
alcohol to you guys.

So it's a stout chocolate
cupcake with a whiskey ganache

topped with
an irish cream buttercream

and the chocolate
ganache drizzle

and then topped
with our fondant piece.

I love the "no drinking,"

prohibition
is the name of the game.

You can definitely tell that
by your presentation.

Your cupcakes
and the decorations,

they're all so consistent.

There's nice height
to the cupcake.

The chocolate drizzle
looks perfect,

it's not dripping down
the side.

So I can tell you really thought
through each element of,

you know,
what you brought together.

Well, I'm going to say, max,
I do like the fondant work,

but when I look at the back
of the barrels,

they're not finished.

When you look at it like that,
it should look like a barrel.

Bon appétit.

♪

I really, really enjoyed the
irish cream buttercream on top.

The ganache has definitely got
more of a whiskey punch to it.

It was more of a punch
than I wanted.

As much as I tasted
that whiskey in the ganache,

I actually didn't mind it.

Thank you.
Thanks, max.

Of course.
Good job.

Max: So, I got to get started
on my cake.

I'm a little worried though,
whiskey ganache,

I mean, I couldn't really
taste it,

so we'll see how it goes.

It was strong. [ chuckles ]
yeah.

-Hi, ella.
-Hi.

-Hi, ella.
-Hi.

-How are we doing?
-Good, good.

So today we did
a brandy alexander cupcake.

Brandy alexander was a really
common cocktail in the '20s.

So we wanted to represent
that in our cupcake today.

So this is a chocolate-based
cake and then the top

is a swiss meringue buttercream
with nutmeg.

And then we're doing
this sort of smoky reveal,

it's hidden,
mystique under here,

so you can lift it up
and the smoke should fly,

and then you can see
the cupcakes underneath.

Let's do it.
Do it.

Voilà.
Oh, wow.

Tomlan: You can definitely
smell the smoke.

Yeah, you can smell it.
Dramatic, just like gatsby.

Yes.

Presentation-wise,
I like the texture

and reflection
that you get off of the salt,

that's really cool.
I think it's beautiful.

This chocolate bark with
the gold shavings is awesome.

Thank you.
Let's eat, guys.

Let's dig in.

♪

buddy: It's got a nice sponge
to it.

Yeah, it's light,
which is awesome.

Mmm. You can taste all the
smoke in the chocolate.

Good. Really smoky.
Mm-hmm.

There is some cognac
in the cake.

I filled it with a dark
chocolate and cognac cremoux.

The chocolate cake,
it's nice and springy,

it's light,
it's got a nice crumb.

I got to be honest
with you.

The cake is perfect.

Okay.
The grain was right,
it sprung back,

it had great mouthfeel,
the problem is the smoke.

It reminded me of a brisket,
and not in a good way.

The presentation
and your interpretation

might be enough
to keep you around, we'll see.

Hope so.
Thanks.

Nice job.
Thanks, ella.

I didn't expect it
to be that smoky.

They loved the cake.
Just that smoke was too much.

I think
I started too early,

I was afraid
it wouldn't be smoky enough

and I left it too long,
but they loved the cake.

Buddy: With less than an hour
and a half left, these bakers

need to kick their cake-making
skills into high gear,

but only two of them will get to
show us their final creations.

Do you guys have a favorite?
Who was your favorite?

I didn't have a favorite.

I didn't have a favorite either,
I think they all had issues.

Ella's cupcake had
the best texture.

Agreed, yeah.
But the smoke
kind of killed it.

Max's chocolate cake

didn't have the perfect
crumb structure like ella had.

Yeah.
But it was edible.

Yeah.
Now, gina's cupcake,

I thought
was far from perfect.

Yeah.
But I thought
that presentation was great.

And and her filling.

In gina's cupcake...
That was --

...The chocolate was nice,
you could taste --

I could taste the rose.
Tastes good.

Yeah, agreed.
I agree.

Okay.

♪

buddy: Bakers, you had
four hours to make cupcakes

inspired
by the roaring '20s.

Reminder, the clock
is not stopping here,

so I'm going to get
right to the results.

The person going home is...

Reminder, the clock
is not stopping here,

so I'm going to get
right to the results.

The person going home is...

Gina.

Sorry.
It's alright.

Oh.

♪

ryan: It's okay. I don't want
to finish this cake anyway.

Okay, max and ella.
You're the final two bakers.

You got an hour and 10 minutes
to complete your cakes.

We'll be back.

Roseann: You got this.

I got a lot of work to do.

Okay, get going.

[ laughing ] oh, my god.

[ sighs ]
deep breaths.

I am safe, which is fantastic,

but it's a little bit bonkers
to finish a cake

with about one hour
left on the clock.

Right now I am painting
the "great gatsby" eye

that is really iconic
in the book.

I'm having jossie
finish up the sugar lace

as I'm working
on the gatsby eye.

There's a couple of other pieces
that are already done,

they just need to be
kind of glued together

and then stack it.

What do you want me
to work on next?

So this can get glued
on the larger blue cake

that's in there.
Okay.

We'll do the top ones --
and the bottom ones.

♪

I need to get started
on the gun.

When it comes to my cakes,
I don't play,

and when a job
needs to be done,

I get it handled.

The tommy gun is definitely
going to play a big role

in this cake because it adds
all the additional height.

[ sighs ]

a cake like this would normally
take me about six hours.

With the clock against us,
I really got to rush it.

I'm noticing ella doesn't
have her cake stacked yet.

If I were in that position,
I'd be a little nervous,

but we'll see
how she plays it out.

How are we doing?
This is falling.

♪

our cereal rice treats
are falling down a little bit

due to the weight
of the fondant.

If my tommy gun falls apart,

this whole entire cake
is going to be ruined.

This is falling. I'm going
to try putting a bolster

right here, and I'm going to put
a small piece of cardboard

right there kind of
to hold it up,

and I'm going to wrap it
with either silver

or brown to blend it in.

Okay.
I'm trying to create
a gravity-defying cake,

and gravity is not on our side,

so I'm hoping that this will be
enough to hold up

the weight of this tommy gun.

I need a few pieces
of cardboard.

♪

I think I fixed it.
[ chuckles ]

ella: Let's just try to get the
rest of the gold lace on here.

They match up.
Perfect.

Hey, I'm going to go
right above you

in a second.

No, I don't think so.

Ella: With the separator
in the cake,

I know the structure
is not super sound.

So I won't spin it too fast,
don't look at it too hard,

I'm just trying to get
this thing up.

[ chuckles ]

♪

okay.

If I could get
the same thing done on the back,

and then just the blue
on these two,

it will look like
everything is all the way round.

You've got 22 minutes.
That feels lofty.

♪

♪

so looking at max's cake
from across the kitchen,

I know that I have got to nail
the detail work on this cake.

Well, hopefully this will
line up perfectly.

Good, and yeah, and we'll throw
around the border here too.

Max's cake is looking
amazing right now.

He's going with the complete
opposite route as I am,

so I think that's a good thing

that ours will really
stand apart from each other.

So hopefully the sort of
clean, modern route

that we're going with,

the art deco look,
will win over the judges.

I'm just trying to get
as much on this cake

decorative as possible.

So jossie is putting
on some dragées,

I'm putting on a quick border.

I'll finish up this border.

That way we've got something
going all the way around.

Got it.

Tasteful whiskey.

Buddy: The bakers
have just minutes left

to put the finishing touches
on their cakes

before the clock
hits the six-hour mark.

Max: We need to airbrush
the cake

to clean it up a little.

More border going across?

Yeah.
Yeah?

Max: [ speaks indistinctly ]

a white fondant strip
and pipe black buttercream

so it will say speakeasy.
Here's the buttercream.

Have we got another one?

Oh here's this one,
right here, sorry.

Is there enough?
[ speaks indistinctly ]

♪

buddy: Alright,
finishing touches, guys.

♪

it's going to be cute.
Coloring in the mark.

Buddy: Okay, bakers,
it's been six hours.

Your time is up.
Prepare to be judged.

♪

[ chuckles ] a gold five.

We're covered in gold.

Hello, max.
Hello.

Hi, max, how are you?
Hey, max.

Good. Welcome to
the 1920s.

We have the famous
american gangster, al capone.

We have our classic zoot suit
and a bottle of whiskey,

and then of course,
there's always violence

behind all the alcohol
and prohibition,

so we had to add
a tommy gun.

I love the hat
and the suit on top

because it really --
it just,

without any explanation,
it screams, "gangster."

right.
Like 1920s.

You showed
a lot of techniques,

though,
with your fondant sculpting.

The airbrushing
and the texturing

that you added
to the wood crate.

So I can tell that you had
a lot of tools in your tool box.

You really pulled out the stops
to bring this cake together.

Max, I think
it's really stunning.

Really what stands out to me
is the level of detail,

like this newspaper
and the cigars,

you can tell you know
what you're doing,

and it really shows
in this cake.

The tommy gun
was brilliant.

Adding this height and dimension
gives a whole another stature

and presence to your cake.
That's a smart decorator there.

I love the top tier. It really
screams '20s and gangster.

I see glimpses of genius,
but I got to be honest with you,

you need to be able
to learn the mediums

in different ways.

This tommy gun you should have
did all in modeling chocolate.

It would have been so forgiving.
You could have laid the things.

You could have added
a lot of texture.

Do you ever use
modeling chocolate?

I've never used it
in my life.

You missed some opportunities
to really make this cake shine,

and it's what I think
is a rookie mistake,

and you're a rookie.
So let's taste the cake.

You guys have
a brown sugar cake

with a vanilla-bourbon
buttercream

and burnt butterscotch
cream center.

I always think that butterscotch
has a really old-timey feel,

and of course we added
the bourbon element.

Max, you definitely baked
an incredibly moist,

tender brown sugar cake.
Tomlan: I agree.

The cake is very, very moist,
which is nice.

Burnt butterscotch?

I feel like it could be even
a little bit more burnt.

Okay.
But it's really delicious.

I thought the butterscotch

could have been
a little bit deeper.

I think it was missing
a little bit

of that caramel-y,
butterscotch-y,

you know, deeper flavor,

but overall,
I really enjoyed it.

Thank you.

Thanks, max.
Thanks, max.

Of course.

[ sighs ]
that was a lot of work.

Hello, ella.
Hello. Hello.

Hi, ella.
How are you feeling?

Good.
That was a lot of fun.

So I really wanted to go the
art deco route with this cake,

the straight lines, the chevron,
and then, of course,

still we have the nod
to "the great gatsby"

with the crying eye
at the top.

I like the piping up there,

and I think it's
a nice, cohesive design.

I think your theme
that you've brought us

through this entire time --
really, this is the finale,

and this speaks to gatsby
and the roaring '20s,

and I think you've
really nailed the décor.

I think that some of the work
is really beautiful,

I have to be honest with you,
the cake is crooked.

Okay.
But for six hours, I'm happy.

Color scheme is beautiful.
I love the colors.

The navy, the blue, the gold
really meshes well together.

Let's taste your cake.

So you have
a vanilla bean cake.

It has a pineapple jam filling
that's made with brown sugar,

and we got the maraschino
cherries in there too

so it really brings out the
pineapple upside-down cake feel.

And then the buttercream
is a brown sugar

swiss meringue
buttercream.

Alright, ella,
first off, this filling,

I love the texture.

The maraschino
cherries are soft,

they have a nice little bite
to them,

add, like, a nice
little meatiness to the center,

and I love it.
Good, thank you.

So this is a little bit dense
for my liking.

I also think I was expecting
a little more

of the pineapple flavor...
Okay.

...When you say pineapple
upside-down,

I almost wish that this filling
was within all of the layers

or somehow incorporated
in another way

because I want more of that.
More, okay.

And what I love about this,
this cake has

got good crumb structure,
and the pineapple,

it's quite delicious.

No reason why it shouldn't
be in every layer.

Great job.
Thank you.

-Thanks, ella.
-Thank you, ella.

Thanks.

We got it done.

♪

okay,
so what do you guys think?

They both had issues,
but they both had

redeeming qualities too.

Of course, of course.
Yeah, I agree.

When it came to what cake
I would keep eating, though,

it was ella's cake.

I thought her flavor profile
was really nice.

See, I disagree, I think I would
go back to max's.

Really?
I like the flavor
of his cake.

I think max was
really smart

to use the tommy gun
to add height to his cake,

but he used all fondant,
which is kind of messy.

I'm torn.
It's tough
because I like both of them

and I think that they both
bring a lot to the table.

But we have to make
a decision.

Buddy: Bakers, you had six hours
to create cookies,

cupcakes, and a cake inspired
by the roaring '20s,

which is not easy.

So the winner is...

♪

max.

[ applause ]

♪

how do you feel, max?

I'm, like, speechless.

-Congratulations.
-Congrats.

Thank you.
Congratulations.

Max: Being 19
and winning "big time bake,"

it just shows that my age
doesn't play a factor

in my creativity.

It just --
my work speaks for itself.

No, you did a good job
with it.

Keep up that good work.
Thank you.