[bakers talking excitedly]
[Georgina] That looks delicious.
-[Frank] Here's coffee. -[Ignoisco] Cream, sugar.
-So, like, this much? -That's great.
-[Frank] Thank you. -Cheers, everybody.
[all] Cheers.
-To the top five. -[Georgina] Top five, baby.
[bakers] Whoo!
Frankly, not only have the challenges grown exponentially,
everyone's skills have gone exponential too.
I'll sit in the middle. It's only fitting. [chuckles]
Oh yeah, because you're always right in the middle, Frank.
[Frank] You know, with every new aspect they throw at us,
I'm always a bit excited,
and a bit like, "Oh boy, is this where I'm gonna mess up?"
And be like, "Oops, time to go home."
But part of me is just really, like,
proud of myself for even making these cakes.
So, overall, I'm very happy with where I'm at.
I'm, like, excited to see where I can keep growing.
-How do you feel being the winner? -[exclaims happily]
In the last challenge,
part of me felt like this might be my first win,
so I was a little disappointed.
But I feel like being in the top says a lot about my progress,
and I'm super proud of myself.
-It's crazy. -[Frank] Uh!
-[Frank] Oh! -[bakers] Hi!
Hey.
[Jacques] Hello, bakers.
Everyone looks fabulous today.
[chuckles]
Which is good 'cause we have to go to a dinner party.
A dinner party?
-What? -[bakers exclaim]
Come on, let's go. Emily, put your coffee down.
[laughing]
[regal music plays]
[Jacques] Bakers, you've done such a great job with structure, filling,
fondant work, piping, and decor.
Today we move on to advanced techniques, armature, and cake carving.
-Oh, wow. -Ready to see what's on the menu?
-[bakers] Yes. -[Ignoisco] Maybe-ish.
-Wes! -[bakers exclaiming excitedly]
What?
It's our Nailed It!dinner party.
Oh!
-You have got to be kidding me. -What? That is a lot of things.
-How is it even standing up? -What in the world?
[Frank] All of the cakes look so real.
How are they floating? I don't see any armature.
Oh my goodness.
[Nicole] I hope you are hungry for some fun Italian cuisine.
Tossed salad, check.
Fork full of pasta, oh you gots to.
I want my deep-dish pizza and my beverage fizzy.
Ooh, and my dessert, ooh, I want it smudged in fudge.
[bakers chuckling]
[Jacques] Why are you laughing, guys?
I would be scared.
Oh, I am scared.
Yes. I mean, look at those cakes.
[Richard] Oh my God.
[Jacques] Armature rods are screwed together to give your cake this 3D look.
They are not easy to use, and they are tricky to cover.
These cakes are very intimidating. I mean, it has floating objects.
These are antigravity cakes.
But I almost went home last challenge.
It's time to show the judges everything I learned and everything they taught me.
[Jacques] Bakers, each of these dinner party creations,
you'll use fondant and airbrushing,
and customize the details to make it your own.
But, most importantly, you'll need to build on advanced armature
and carve cake, which is what your coaches will guide you through today.
Right now, it's time for, mm, the appetizer with Baking 101.
Oh, nice.
[enchanting music plays]
To be successful in the Big Cake Bake,
you'll follow along with Erin and Robert
as they show you how to make a customizable roller skate cake.
And that's not all. You'll also learn how to use leftover scraps
-to make cake pop wheels. -[Ignoisco] Oh!
When your coaches are done, you'll have just five minutes
-to skate to the finish. -[chuckling]
Best of luck, bakers. Do that thing you do.
[upbeat music playing]
All right, bakers, we are going to start with some buttercream.
Grab something to flavor your buttercream.
I'm gonna do lemon. I like lemon.
[Erin] This is your chance to impress the judges with taste, so choose wisely.
Always wanted to play with orange blossom. So glad I can do it now.
[Ignoisco] "Orange blossom water."
I've never used this extract before.
Just do a little bit at a time.
But I love taking risks when it comes to flavors.
Oh, that smells kind of good.
This competition is really pushing me to believe in the risk-taking.
[Jacques] The lesson of the baker here is putting the cake together,
-carving the cake as a roller skate... -Uh-huh.
...and making the wheels with cake pop.
It's becoming more and more complicated...
-[Nicole] Mm-hmm. -...and deeper into the detail.
[Erin] To create the boot of the roller skate,
we're gonna be carving a number of shoe shapes
to stack on top of each other.
So now Robert is gonna show you how to level these cakes using the cake leveler.
This is fancy.
[Robert] Start on one end and then saw across the cake.
This will allow you to make it level.
[Richard] Ooh, I like this.
This is wild.
I want to level a cake. Give me a cake, Daddy.
[chuckles]
What in the world?
I'm trying to use this daggone leveler
because Robert is using it.
There's no measuring thing on here. So you're just supposed to just go?
But a leveler is actually difficult to use.
I mean, they just be slicing, you know what I'm saying?
Like they're moving through butter, and I'm not.
[Robert] And I'm saving these scraps right here.
-We're using them for our cake pops. -Yes, please.
This is technology that's far beyond my knowledge.
[Robert] So now I'm using this shoe piece, which is the template for our Rollerblade.
I'm going to place the knife straight up and down in cutting out the shoe.
[intriguing music playing]
-[Emily] Okay. -I have all of the shoes taken out.
Erin's gonna go on to show you how to make the cake pops with our cake scraps.
How much cake do we eat every day? It's crazy, no?
-It's upsetting. It's a lot of cake. -[laughs]
I want to go ahead and fill this bowl
about a quarter of the way full with cake scraps.
I know we have more cake scraps than that,
but, Emily, that is way too much.
Even, like, a third of the way full is probably all we're gonna need today.
My kids done cake pops before and I know they like to eat them,
but I've never... personally never have.
I'm excited. I've always wanted to learn how to make a proper cake pop.
Scarlet, my youngest, she loves them.
It all comes back to the girls in the long run.
Baking is something that I could actually teach my girls,
and maybe this is a route they could go.
And then I could sit back and retire.
I'm kidding.
[chuckles]
I'm just gonna start mixing it on low speed
to get a really nice, fine crumb structure.
It takes three to five minutes.
We'll just leave it running on the mixer while we build our armature.
So you should all have pieces at your stations.
These will be used to make our Rollerblades.
I have no idea what I'm looking at.
How is this gonna magically transform into a roller skate?
We'll take one of the medium-sized, thread it wide,
and we're gonna screw that into the base of our board, okay?
Oh, what's happening?
What is he screwing? [whimpers]
Building things always goes a little tough for me.
-[groans] -[Robert] So we have three pieces left.
We're gonna take that longer one and we'll place that right onto the front.
And the two smallest ones will go on the side.
[Frank chuckles] Did I forget something?
We're going to use some candy melts to attach our cake board to the armature.
I'm going to take some candy coating
and I'm just going to add a little onto our armature.
[dramatic electronic music plays]
So now I'm going to place the cake board right on top.
And make sure that you have it all the way down.
-[blowing] -[Ignoisco laughs]
I was about to do the same thing, Georgina.
[chuckles] Yeah, it's not drying fast enough.
[blowing]
[Robert] Alright, so now, I'm going to place my first layer.
[Nicole] Does everyone else have their shoes on?
-[Emily] Not yet. -Emily?
[Emily] I'm still melting my chocolate.
So far, I have had trouble with time management
and so I need to keep up.
And I'm now going to start assembling the cake.
I'm going to start adding buttercream in between each of the cake layers
and just repeating the process.
-Ignoisco. -Yes?
-Have you ever been roller-skating? -Yes, I have.
-You have? -And roller-skating is fun.
I went roller-skating once and I bruised my coccyx.
Your who is that?
[chuckles] The lowermost bone in your tailbone.
I've never heard of that.
So now I have an edible marker,
and I'm going to mark the cake where I need to start carving it.
[Emily] What the heck?
[suspenseful music playing]
[Robert] And now I'm going to take a serrated knife and cut into the cake
the general shape that I'm looking for.
[Georgina] Ooh God. Ooh! Okay.
Getting the corners off.
If, like, Michelangelo can carve, like, a guy out of granite,
I should be able to carve a simple shape out of cake.
Okay, okay, okay.
Okay, cool.
Georgina-Angelo?
[Robert] Make sure you're doing just a little at a time.
[mellow music playing]
[Frank] Oh.
-I, uh, cut off too much of the toe top. -[both laugh]
We're gonna patch this up. [chuckles]
Okay, cool. This looks decent.
Alright, so now that I have my crumb coat done,
we'll move on to finishing our cake pops.
So far you're doing good. You're doing perfect, Nicole.
[Nicole] Am I?
[Erin] We're gonna start by adding a spatula full of buttercream
into the mixer.
The goal here is to make this consistency so that it will hold together.
-I have a question. -[coaches] Yes?
How do we know when it's, like, good enough to be held together?
I'm gonna put my hands right in there...
-Ew. -...and I'll squeeze it,
and if it holds the shape when I squeeze it,
-then we know. -Oh.
Okay. Yeah, it looks like that.
I've tried once making a cake pop, and I gave myself food poisoning,
and I, uh, proceeded to use the toilet for a while.
[chuckling]
I've got my cake pop mixture, and I am forming it into a log.
I'm going to cut it to make four even wheels.
And I'm going to put these into the chocolate.
And by dipping it instead of painting it,
we're gonna have the smoothest look on these.
[amusing music playing]
Oh my God.
No.
[Emily] Jeez, this is messy.
Okay.
[Robert] Now that the wheels are made, it's back to our roller skate.
Go over here.
[Emily] No.
I decide to use three different color candy melts for my wheels,
and when I drip the purple,
it kind of hides some of the, uh, unsmoothness.
I'm loving the way my wheels look, but it took me a very long time,
and now I'm behind.
Geez Louise. All right, here we go.
[suspenseful music playing]
So now for the airbrush, pick any color that you want and tell a story with it.
I'm just gonna do a gradient of, like, purple to teal, I guess.
Some deep pink or purple. Let's do pink. This is Barbie's roller skate.
[exhales]
[Robert] Again, remember some of our airbrush techniques.
The further you are away, the lighter the spray, the more you cover.
-Richard, what colors are you using? -[Richard] Red and orange.
My shoes are red and kinda gold, so I wanted to do the orange.
In the last challenge, I learned the first thing about using this airbrush is,
make sure to use the right food coloring.
Did I not do something?
[Robert] Ignoisco, you airbrushing it with airbrush color or gel?
Just asking.
I'm not trying to make that mistake again.
Goodness gracious. That was a stressful day.
Bakers, when you're ready to attach your wheels,
you can just use some of the candy coating,
apply a little to the base and place them.
I think we're killing it.
Okay!
I am rushing, as I always do,
but I was pretty successful with my airbrushing in the last challenge.
I am so happy.
So I'm feeling confident that I will get everything done before the clock runs out.
[Nicole] Remember, when Robert and Erin are done,
you'll have five minutes to finish your roller skates.
[suspenseful music playing]
[Robert] So now for the finishing touch, I'm gonna cut out some stars.
So you all should be customizing your skates at this point.
[Emily] Oh no.
[grunts]
[Georgina] A heart there.
[Emily] Okay.
-Robert, are you finished? -Yes, I am.
Oh my God.
Five minutes left, bakers.
-[Emily whimpers] -[music intensifies]
Get your wheels on, maybe some laces.
All right, um...
This is not completely what I really wanted this to look like.
After I did the gradient,
the rest of the other colors weren't really coming through.
Alright, we can't worry about that. Gotta get wheels on.
But it's got a nice effect. It doesn't look bad.
[Nicole] One minute.
[whimpers]
[Georgina] No laces. This is a zip-up shoe.
[Frank giggles] I tried to add a wave.
[hosts] Five, four, three, two, one.
You're done.
-[music fades] -[chuckles]
Hi, Emily.
Hi, Nicole.
I like these wheels. These wheels look like wheels.
I like the colors. I think you did a nice job airbrushing.
You got the hang of it.
If you look at the shoe, they are rounded.
So your carving should be a little bit more...
-Rounded on the side. -...rounded. Not angular like that.
-Yeah. -[Jacques] How was the armature for you?
[Emily] Once I got the hang of it, it worked well.
Picturing how I'm going to make something hanging from it is a little...
-[Nicole] Sure. -Yeah.
[Nicole] Mm.
The lemon comes through.
-[Emily] Okay. -It's not dry. It's holding together.
-So I think you did a pretty good job. -Thank you so much.
Hi, Richard.
-Hello. -Hi, Richard.
Ooh! I love how the red goes into the orange into the red.
-Like, it's really pretty. -Thank you.
And you became a lot better at it.
[Nicole] Last time you went rogue with your airbrush.
I'm just drawing freehand.
So I used a little bit of coffee extract.
[Nicole] Hmm.
-The coffee is so faint. -I think so too.
What do we say all the time about flavor?
You want a punch?
-[Jacques] We want bold flavor. -[Nicole] We want to be abused by flavor.
-[Richard] Yes. -Not abused, but... taste.
-[Nicole] Yeah. -Thanks.
-Hello, hello. -Okay.
This is nice. I like these colors.
And I do like your carving. It's not too angular.
How was it to work with the armature in the middle?
Oh, with Robert and Erin's tips, it was pretty easy, honestly.
Frank, you want to taste your cake?
I'm good. [chuckles]
-You don't want to taste it, Frank? -I'm caked out.
I was already snacking on it throughout.
-[amusing music playing] -Oh no.
-[Jacques] Oh no. -[Frank chuckles]
[all chuckling]
-Did you flavor your buttercream? -I put some orange blossom.
-I would not recognize orange blossom. -Mm-hmm.
Otherwise, you did a very good job.
Thank you, thank you.
With those critiques, I'm feeling like I'm in the middle.
The looks are good, the flavor is a little lacking.
Classic me.
-Ignoisco, hello. -Hey.
[Nicole] This is fun. This is very tropical.
-[Ignoisco] Yeah. -It's pretty well carved.
-[chuckles] -Be careful when you lay your color.
You did a beautiful lime green,
but adding other colors on top of it kind of...
-[Nicole] Muddies it. -...defeat the purpose.
Your cake is sturdy. Good armature work.
Have you roller-skated before, Ignoisco?
I have roller-skated before.
-Are you good at it? -Yeah, I'm actually pretty good.
I used to do some of the little dance moves and stuff with the skates.
-[Nicole] Really? -Oh yeah, girl! Do a little spin.
[chuckling] You know what I'm saying?
Any flavor on the... your cake pop?
-Orange blossom. -[Ignoisco] Yes.
Which I realize is not as strong.
I just don't know if that's very flavorful.
-Yeah. -Thank you very much.
Appreciatate it.
Okay, so this roller skate was inspired by Barbie of, um... of doll fame.
-Barbie famously... -[both chuckling]
-[Nicole] "Barbie of doll fame"? -Doll fame.
-That's very funny. -Um...
So, of course, we have pink, you know, Barbie's favorite color.
And we have a zipper coming from the bottom all the way up.
What you did here, it's not easy.
You start from a relatively strong color, and then you went lighter.
Almost to the white on top.
That's usually something that you will do
after using the airbrush for quite some time.
Um, I don't know about the zipper, but, you know...
[Georgina chuckles]
-Ooh, I smell the flavor. -I used a strawberry flavoring.
All right, I like it,
but, like, I get a hint of strawberry and I want more.
-[chuckles] -You hold together. It's not dry.
Thank you.
All right. Later, skaters.
[chuckling]
Bakers, we enjoyed watching you carve it up today.
[Jacques] All of you actually did a really good job.
The winner of Baking 101 was someone who had
both a great-looking skate and a flavorful cake pop.
The winner is...
[suspenseful music playing]
...Georgina!
[chuckles]
-[bakers cheering] -[Erin] Hey, Georgina!
Oh my God! Thank you.
Michelangelo's got some competition.
I think I might be becoming the Baking 101 queen.
Like, just hand the crown over already. I'll put it on.
Congratulations, you have won an advantage in the Big Cake Bake.
Ooh!
[enchanting music plays]
You get to choose which dish you're bringing to the party.
Everyone else must draw at random.
Oh my God.
Georgina, which dish will it be?
Can I take a closer look?
Come look.
-[amusing music playing] -[bakers chuckling]
[Nicole] The salad. The pasta.
The pizza. The root beer. The sundae.
Um, I'm gonna choose...
-The sundae. -[all laughing]
Sorry. I'm gonna choose...
[muttering]
-[Nicole] The sundae. The root beer. -[all laughing]
-I'm gonna choose the pizza. -All right.
Thank you!
Wes!
It's time for the rest of you to find out which cake
you'll be bringing to the dinner.
[laughing] Emily, pick a napkin!
[laughs]
Ooh!
-The root beer. -[bakers] Ooh!
Alright, Richard.
I got dessert. The banana split.
[Nicole] Oh!
Thank you, thank you.
Please not the pasta.
I got the pasta.
Oh my goodness.
How am I gonna make all of these pasta noodles?
Ain't looking too fun, truth be told.
-I got some ensaladas. -[bakers cheering]
Okay, Ignoisco, your carving could have been a little bit better today.
And we couldn't taste the flavor in your cake pops.
So we're giving you the panic button!
-Hey, I'm fine with that, child. -[Nicole] Yes!
Press it when you are in a jam during the baking.
Everyone must toss up and catch five croutons in their mouth
-before returning back to work. -[chuckles]
Okay, bakers, I hope you're ready, because today's special guest
is the brilliantly funny actress, comedian, and screenwriter, Casey Wilson.
Ooh!
[Richard] Hey.
She's famous for her dinner parties,
and she's looking for some show-stopping dessert ideas for her next event.
You'll have six hours to make your cakes for the party.
You'll be judged on taste, appearance, and most of all,
the success of your antigravity element.
We'll see you in a bit. Oh, and one more thing.
We've arranged a very special surprise during the bake,
and no matter how many times you ask, I am not telling you what it is.
-[laughing] -[Nicole] Okay, that's enough about that.
Your time starts now, so get going.
[Ignoisco and Georgina groaning in concern]
[Frank] I'm thinking...
[Ignoisco] Cinnamon, ginger.
[panting dramatically]
There are so many details on these cakes.
Get your cakes in the oven
so that we are spending the majority of the six hours on the decor.
[exciting music playing]
Cut out parchment paper, bake cake,
get the cake in the oven as fast as possible.
This is the biggest cake I've ever made.
So this cake is gonna test all of our skills.
We're talking fondant, modeling chocolate, stacking, all of it.
I mean, there's a lot to do with this cake.
Four.
I'm making a multicolored vanilla cake
because I would like to keep the cake as simple as possible
and just, like, really, like, pile on the details.
You feeling good about what you're doing there?
Yeah, I'm gonna do, like, a yellow and red cake,
so that when you cut into it, it looks like a pizza.
Oh!
Georgina's becoming a threat to my goal of winning this money.
Like, she does a really great job with her visuals.
Flying by the seat of my pants today in terms of flavor.
But her flavors are simple, and at this point,
both of those things need to happen.
[Georgina whimpers]
-Hey, Ignoisco, how's it going? -[chuckles]
-I'm going to do a spiced rum cake... -[Erin] Ooh!
...um, with a cream cheese frosting on the inside.
And I'm going to make a graham cracker crust
and crumble up the graham crackers inside.
Be careful about the graham cracker.
They can get soggy, and you end up with something that's more mushy.
I am feeling like I need a redemption, for sure.
The last cake I did, they couldn't even really taste the spice
'cause it was too sweet.
For me personally, a little too sweet.
So I'm really trying to step up my flavors.
I think it's a good plan.
It is also a flavor that no one has really nailed yet.
-Yes. -Keep cracking eggs.
-We'll get out of your way. -[chuckling]
Richard, what cake are you making?
I'm going carrot.
On the last Big Cake Bake, I was at the bottom two.
My flavors haven't been standing out.
I love carrots.
[chuckles]
We make carrot cake cupcakes at home all the time, and it's always a winner.
They want flavor, I'm gonna give it to them.
[munching]
-Hi, Emily. What do you have here? -Hi.
Doing a red velvet cake with cream cheese frosting,
and then I'm going to make a vanilla bourbon pastry cream.
It sounds good in my head, but we'll see.
[Robert] Make sure that you don't spend too much time on the cake.
Not only do you have to make your root beer,
but you have to make the bowl of the snacks.
[Emily] All the snacks.
You need to make sure you have the time to actually get that done.
It's a lot of little pieces.
[intense music playing]
You can see the raspberries in it. It looks good.
Very cool.
Get in the ovens. That's what we want to see.
[Emily] Oof!
[Frank] Is this passion fruit?
Cool. Let that just reduce down.
[Erin] Frank, how's it going?
What... What's the plan here?
Okay, so my idea is I'm doing a vanilla cake with fresh raspberries baked into it.
That's just mainly to complement cream cheese frosting.
-And passion fruit curd. -[Erin] I'm glad you're doing that again.
'Cause it's one of my favorite flavors and it's such a strong one.
This cake is a redemption cake for my fruitcake.
If I use passion fruit, I want to taste the passion fruit.
-This is gonna be a filling in the cake. -Yeah.
I want to carve the cake first, right, and then fill it.
You'll need to make a dam so the filling doesn't come out.
You don't want to carve into your dam and the slices spill out.
Thank you so much.
I think, this flavor combination,
it's setting up nicely for my dark horse story.
Vanilla bean it up. Light and fluffy, light and fluffy.
[Georgina] I'm gonna go run and get some emulsions.
I'm using strawberry emulsion for flavor.
Taking them to flavor town. Alright.
But I want to make sure I'm adding a bit more this time,
because in the Baking 101
they said they couldn't really taste the flavor.
I wanna make sure they taste it.
Okay.
[Emily] Twelve ounces of milk and then the rest bourbon.
I have been growing when it comes to flavor,
so adding a punch of bourbon in my pastry cream might impress the judges.
I know how Nicole feels
about alcoholic beverages. [clicks tongue]
It's good, but it's strong.
-Is it strong? -It's very strong.
I make my drinks strong,
and I guess I didn't change up that strategy
when it came to my pastry cream.
My pastry cream is very bourbony,
so I am making a second batch that I'm not putting any bourbon in,
so I can mix them and not make it quite as strong.
We want things to taste really good,
but we also want to leave enough room for decorations,
so I hope I'm making the right decision in focusing on flavor.
It's a critical moment right now.
[suspenseful music playing]
[Frank] Got the puree working.
They look like cooked cakes.
[Emily and Richard laugh]
[giggles]
Okay, it's looking good.
[Emily] That one's done.
[Frank] Cool.
[Ignoisco] ♪ Oh, I got some salad And I got some pizza ♪
♪ And I got a root beer on the side ♪
♪ Oh I got some pasta And I got some ice cream ♪
♪ I'm gonna eat it all for my dessert ♪
♪ Yeah ♪
[Georgina] That's the single.
For the Baking 101, I ended up in the bottom,
so I want to make sure that I'm focusing on the carving.
I have to remind the judges that I am a real competitor.
It's not the smoothest job ever.
Alright, I think I'm gonna leave it like this.
[Robert] So Georgina's cake is completely stacked and covered.
[Georgina sighs] Nice. Okay. Careful around those edges.
-[Robert] So is Frank. -[Frank] Trying to make a splatter print.
[Robert] So is Ignoisco's, at least with the crumb coat, final coat.
[Ignoisco] Ooh! This is about to be a little hard.
[Robert] I'm surprised that Emily is so far behind.
[groaning] Oh...
[Erin] Remember, she decided to make more pastry cream filling for her cake,
and she really can't start stacking until it's done.
Less than two hours and forty-five minutes left, guys.
[Frank] Ugh, making pasta is so tough.
[Ignoisco chuckles] How do you do this fast?
Is there... I'm like, is there a way to do this faster?
[Georgina] I don't know how they did this.
Like, maybe if I just pop in different bits and pieces here and there?
[Frank] At least they gave me extruders,
otherwise it'd be four hours of me just rolling. [chuckles]
[intriguing music playing]
So this needs to be stuck on here with toothpicks and this needs to be...
Okay, I'm gonna cover this in modeling chocolate first.
[Ignoisco] Okay, this is pretty much the shape, right?
[Richard] That is a big banana.
I'm never eating pasta again. [sighs wearily]
Are either of you allowed to do a taste test for me?
-Yes. -Remember Nicole really likes alcohol.
[Erin chuckles] Okay.
No, I think it's good.
I am so glad that I focused on flavors,
but I definitely feel like I'm already behind,
so I need to do fast work and start constructing my cake.
[Emily] I think that is perfect.
-[device ringing] -[ominous music playing]
What the heck?
[Ignoisco] Uh...
Did somebody leave their phone? Because it's ringing up in here.
[device ringing]
Who could be calling right now? I don't have time to chat.
-[ringing continues] -[suspenseful music building]
[music fades]
Ah! [chuckles]
[Georgina gasps]
Hi, Mom!
[Georgina chuckles adoringly]
Hi!
I'm gonna cry. I haven't seen them in so long.
-What's going on? -Hi.
Oh my goodness, it's my mother.
Oh my goodness, I'm so happy to see you.
-Hey. Hi. -Hi.
Hey, sweetheart.
-[Grace] Are you cooking right now? -[Frank] Trying to make a... a cake.
-[chuckling] -I wanted to call and surprise you
and say I am so proud that you've made it this far in the competition.
[Georgina] Remember how we thought I was gonna go home first. I'm still here.
[father chuckling] I know. I know.
I wanted to congratulate you for making it as far as you have so far.
-Thank you. Thank you. -Oh my gosh, it's so exciting.
We bringing home the win! [laughs]
-Great. -Come on.
Then we can go on a real trip, child.
Mommy. Mom.
[laughing]
I told you I call everybody "child."
-How is my boy? -[mother] He's so good.
This has been really hard on you and him, I know, but you've done so well.
I miss him so much, but in the end,
I'm trying to come home to him in the best way I can.
My parents made me the woman that I am.
They are my total support system when it comes to raising my son.
The fact that they're as supportive as they are means the world to me.
You can do it, baby. You can do it.
Thank you, guys.
Frank, work harder.
I work as hard as you do during the workday, baba, don't worry.
[all chuckling]
[chuckling] I'm so happy to see you smiling.
Don't start crying.
You know. You already know.
I am so proud of the dedication and the time and the hard work
that you put into your love for baking...
-Aw. -...to make our future better.
-I couldn't love you any more. -Aw.
[Richard] I miss my wife, I miss the girls.
I even miss my cat.
You know, this is the first time I've ever been this long
away from everyone.
But each week is one step closer to my goal.
This is what I'm here for, you know?
Trying to get this money, put us in a bigger home.
These dreams feel more reachable.
-I love you. -[chuckling] Aw.
Aw.
Oh my gosh.
-[laughs] -He's getting emotional.
How can you look at him getting emotional and not get emotional?
Aw.
That was cute.
Now I'm pumped!
-[roars] -[upbeat dance music playing]
-Ninety minutes left. -Oh my God.
[Robert] At this point, you really should be working on your details,
making sure you get this looking as realistic as you can.
Perfect.
I have to make that dollop.
[Georgina] I'm just making my olives right now, even though I hate olives.
I think olives are disgusting.
Looking very olive-like.
[Ignoisco] Don't know if I'm doing this right, but I'm going for it.
[chuckles] That looks like something.
You're gonna hate pasta after today.
Oh, I'm never eating pasta again.
[Richard and Frank laugh]
[Emily] I think that is perfect.
I've got my cake fully stacked, finally.
This cake is finally starting to come together,
but I have a lot of work to do in details.
I'm a little stressed about how this is gonna go on.
I want to make sure I have more than enough toppings.
Life is all about options.
-Keep your eyes on the prize, okay? -Eyes on the prize. Exactly.
You know, I'm trying to get another one of them thousand-dollar checks.
Hi.
-Oh, hello. -Hi.
I think you're gonna be excited at what you see around this kitchen.
Okay. Come on, Jacques.
Let's get excited.
[laughs]
Hi, Emily.
Hi. It's going good.
I definitely have a lot of little things to get done.
We don't have root beer in France.
-You don't? -No. Meet someone French,
give them a root beer, and they are like, "This is medicine" every time.
[laughing]
All right, Emily.
[Richard] That's gonna sit perfect.
Feeling pretty good about it at this point.
Oh, you're doing the... the salad. Do you like salads?
I love salad, actually.
A real salad, or a salad where you put so much ranch on it
-it's no longer healthy? -[Ignoisco] Yes.
[laughing]
We gotta go, Ignoisco.
[Frank] One asparagi done.
Ooh!
-Big banana. This looks great so far. -[chuckles]
-Thank you, thank you. -You're welcome.
[Emily in sing-song] It looks okay.
Hello, coaches.
-Hi. -Hello.
It's amazing to me how fast they progress.
I mean, the structure of those cakes are not easy.
-And the details too. -Yes.
-[Ignoisco] Your toppings look great. -Aw, thank you.
-Just don't come too close. -[laughs]
-They look really good from where you are. -[laughs]
The judges are going to be focused on details.
We all are growing so much, and there's only five of us left.
Do I want to sabotage them?
I'm like, child, I need the extra time.
Bakers!
[laughs maniacally]
[Jacques] Oh!
[Emily] Oh my God!
No!
Where are my croutons at?
Ha! Catch the croutons! All of them! All of them!
Everybody, five croutons.
-[exciting drumbeat playing] -[croutons crunching]
One.
Mm.
I got two.
[Erin] Oh!
-Three. -[croutons crunching]
[groans]
-[Erin] Oh! -See? It's hard.
-[Ignoisco] Georgina. Oh, guys! -Four.
[Robert] There you go.
You're done already?
-No, Georgina, no! -Five!
Agh. That's five, right?
You guys did this too quick.
-This was wholesome fun. -[Nicole giggles]
[Erin] Bakers, if anyone has any questions in your final minutes, we're here for you.
I'm adding a little bit of coating chocolate,
just drizzling it on top so it looks like gooey, melted cheese.
Wow, this is so pretty.
We're making the fork shiny.
[suspenseful music playing]
Get on there.
[Georgina] This thing looks pretty heavy.
Oof.
This ain't gonna hold.
The least favorite part about this cake, this stupid chocolate syrup bottle.
[tense music playing]
What is it?
I'm realizing that it's a little too heavy.
It's too heavy. I'm gonna shorten the bottle.
This is gonna hold a lot better.
[suspenseful music playing]
[Richard] It's actually looking pretty good.
[Frank] You like how it's falling? Antigravity it up. [chuckles]
Do a little bit of smoothing out here.
What? [groans]
I put a bunch of corn syrup on this and it's not sticking to my fondant.
My label won't stick.
I'm doing every trick in the book, it's just not sticking.
I finally realized my label isn't sticking
because I wrote it on the wrong side of the paper.
So what side am I... This side I'm supposed to do it on?
Nobody's listening to me.
This is the last thing I need.
It means I have to go create a whole other label,
and I do not have time for this right now.
[suspenseful music playing]
Just under five minutes left.
"Chocolo" syrup.
[Frank] Time to glaze the pottery.
[Emily groans]
[Robert] Get all your final details on your cakes now.
[Ignoisco] I like some seasoning in my salad.
-[grunts] -[Richard] Stupid nuts.
[Frank] You don't want no dry tomatoes.
Three, two, one!
[both] You're done!
[Georgina] Whoo-hoo!
-Bakers, I'm so proud of all of you. -Yes.
I cannot believe that I made this freaking thing.
[Nicole] Well, bakers, I hope you like hostesses with the mostesses,
because Casey Wilson's here.
-Hello! -[bakers cheer]
I'm so happy to be here. I cannot bake, but I am addicted to sugar.
[chuckles] Great.
[laughing]
Okay, this party needs some mood lighting.
Ooh.
-[dramatic note plays] -[bakers] Ooh.
Well, dinner is served.
Emily, Richard, bring on the first course.
-Hello, Emily. -Hi.
Let's remember the root beer cake you were trying to make
and let's see what you made.
[drumroll]
-Nailed it! -[Nicole] Ooh!
-Wow. -Wow.
[Nicole] This is great.
[Casey] Oh my gosh!
I don't know how you got that root beer on top, I don't want to know.
-Magic! Magic! -Magic?
[laughing]
[Casey] I love how you just wrote "root beer" right on it.
The fondant has some places where it's not completely smooth.
The handle of the pitcher can be a little bit rounder,
a little bit cleaner,
and the root beer can... can be a little bit better decorated.
So, we still have some little things that can be better.
-Yeah. -[Nicole] All right.
Let's taste your cake, Emily.
[Emily] Yay!
It is a red velvet cake,
and I chose to make a vanilla bourbon pastry cream,
so there's a little bit of bourbon in there...
-Ooh! -...and there's a cream cheese frosting.
I'm drunk.
[chuckles]
[Casey] It's moist.
I love the little hint of bourbon. I think it's great.
I think the flavors are really nice together.
I can feel, really, the bourbon, I can feel the cream cheese.
It's well balanced.
Thank you, Emily. All right.
Hello, Richard.
Hello, hello.
Well, let's remember the ice-cream sundae you were trying to make,
and let's see that ice-cream sundae you made.
[drumroll]
-Nailed it. [chuckles] -I love it.
The cherry on top? Ooh, baby, it looks good.
-Ooh, baby. -[Jacques] It's beautiful.
-Thank you. -Maybe it can be a little bit cleaner.
The bowl can be, maybe, a little bit more straight.
Your ice cream looks beautiful. The whipped cream on top.
It's a beautiful cake.
I do think the banana's, like, a bit on the... A white banana?
That may be like a sheen of yellow.
-Are these comments that are welcomed? -[laughs]
All right, Richard, let's taste your cake.
-I'm excited. -Awesome. Thank you.
I made a carrot cake, so everyone can get their two servings of vegetables...
-[chuckles] -...and I did a vanilla bean buttercream.
-[Nicole] Ooh! -Okay, okay.
I find the buttercream a little bit sweet,
and that's certainly because the carrot cake is a little bit sweet.
-The two together... -No, I agree.
But the cake is delicious.
-It's so well flavored. It's really good. -[Casey] Yeah, it is.
-So good to hear. -Yeah, it is.
-You think that the experiment is working? -I think so.
-We are ending up having good cakes! -We are scientists!
-Yes, good cakes. -[Jacques] Oh my God.
-[Casey] Congratulations! -[laughing]
I came at the right time, when the bakers are good.
-I know, right? -[all laughing]
Next, we'd like to see Georgina, Ignoisco, and Frank.
They loved both of ours.
[Nicole] Okay, Frank.
Let's remember that pasta you were trying to make.
And let's see that pasta you labored over for a half hour.
-Oh, an hour. [laughing] -Oh, just kidding.
[drumroll]
Nailed it.
[Nicole] Frank, that's nice.
-I'm glad you labored over it for an hour. -[Frank] Aw, thank you.
I love the way you did the bowl,
and the garlic bread looking burned is amazing.
I think, you know, the asparagus are definitely like a larger size.
Mm-hmm.
I love how real that gravity-defying look,
I love the fork, the pasta falling down,
and it really looks like magic that fork is holding like that.
Aw, thank you.
We have a vanilla sponge cake with raspberries baked into it.
Vanilla bean cream cheese frosting
with a passion fruit filling in the middle.
I haven't really tasted a cake like this before.
It's very different. But I mean that in a good way.
-There is a lot of things going on here. -[chuckles]
But you improved the level of the flavor in your cake.
Yeah, even from last week I think the flavor has improved.
It's really flavorful. I think it's really lovely, Frank.
Goodbye.
-[coaches] Good job. -Aw, thank you, thank you.
[whimsical music playing]
[Nicole] Ignoisco.
Below and belie.
-Below and belie to you too. -[Ignoisco chuckles]
-Hey. -[Casey] Hi.
Let's remember the salad cake you were trying to make,
and let's see that salad cake you made.
[drumroll]
Nailed it.
Wow!
The bottle looks good. The bowl looks amazing.
The antigravity element looks great.
The croutons look like... Is that cake or croutons?
-[Ignoisco] It's cake. [chuckles] -Wow, they really look like croutons.
You've got a substantial amount of ranch happening.
-An avalanche of ranch. -[Ignoisco] I love ranch.
-[Casey] And your label, I love. -I love the wooden bowl.
You really see the grain of the bowl.
The vegetables, they look very realistic.
What I see, it's beautiful.
Thank you.
Ignoisco, I'm hungry. Yum, yum. Cut it up.
[Casey and Frank chuckle]
[Ignoisco] I did a spice cake with some rum in there,
and then I did a vanilla cream cheese frosting
and a cinnamon graham cracker crust that I threw in there
just to add in some more of that spice flavor.
It's a good combination of, uh, spices.
It's very cinnamony. Nutmeggy.
The graham cracker, it added, like, even more flavor to it.
-Very flavorful. -Yeah.
Ignoisco, this is delightful. Thank you so much.
-You are welcome. -We have to see another cake.
-Wow. -I'm excited.
Let's go!
-Georgina. Hi! -Hi!
Let's remember the pizza cake you were trying to make
and let's see the pizza cake you made.
[Georgina] Okay.
[drumroll]
-Nailed it! -[Casey] Oh my God.
Whoa!
[Nicole] The cheese looks so drippy!
That's a very deep dish.
It looks realistic. I love the way you did the crust.
You did a great job.
Thank you.
The antigravity was pretty difficult to do here. You have a big slice.
It's a lot of cake, a lot of buttercream,
and, you know, putting everything together.
[Nicole] The details are all there. It's really delightful to look at.
Proud coach moment.
Let's taste it.
[Georgina] This is a vanilla cake with some fun little colors, pizza colors,
with a dark chocolate ganache,
and fresh raspberries on top, and a strawberry buttercream.
[Jacques] Mm-mm-mm. Mm.
-[Nicole and Casey] Mm-mm-mm. Mm-mm-mm. -[chuckles]
I always loved the raspberry and chocolates together. It's always good.
How did you flavor your buttercream?
I used a strawberry emulsion.
[Nicole and Casey] Oh.
-It does taste a little medicinal to me. -It does, it does.
[Nicole] Almost like flavored cough syrup.
To avoid that medicinal flavor,
you just put a few raspberries into a pan, bring them to a boil,
let it cool down, put that in your buttercream.
Then you have the real flavor of raspberry.
-That's all you have to do. -[Georgina and Nicole laugh]
[Casey] That's it.
[Nicole] Thank you so much, Georgina, Ignoisco, and Frank.
And thank you, Emily and Richard. We have a very tough decision ahead of us...
-I'm scared. -...and I think it's time we go make it.
[dramatic music playing]
[coaches and bakers] Hey!
How are y'all feeling after this Big Cake Bake?
-I feel good. Yeah. -Everybody did amazing.
It's so cool to see how far you've come, and that the judges can really see it too.
This is the first time that we have good-looking cake, we never had that.
Georgina, you got to pick your pizza cake.
-So how do you feel about that now? -I think it looks great.
I know they thought the strawberry buttercream was a bit eh... Different story.
But I think just looks-wise, I'm really, really happy with it.
-It looked so good. -[both] It looked amazing.
[Jacques] But she used way too much strawberry emulsion.
It tastes very chemical.
-[Nicole] Medicinal. -Syrupy.
The judges are not crazy about the flavors.
It does concern me a little.
But I do hope my decorations will be able to make up for that.
I want to stay in this competition as long as I can so I can keep learning,
keep baking, and, you know, continue my upward spiral.
Emily has come a long way with taste.
-Yes, she did. -[Nicole] I think the look of her cake
was missing some elements.
It seemed like she sacrificed a little bit.
I focused a lot on flavor in the beginning,
and I should have listened
when the coaches said to prioritize decorations.
I am definitely nervous.
This is the top five now, so be really proud of how far you've come
and how much you all have grown since the very beginning.
-Thank you so much. -Thank you.
Here we go.
Bakers, the future is bright for all of you.
You guys are actually starting to nail it.
[chuckles]
You really, really deliver. Congratulations, bakers.
[Ignoisco] Thank you.
Good job, guys. Good job.
Now, we would like everyone to please come forward.
Emily, you came so far.
Your cake was delicious.
One thing is that maybe you spend a lot of time
thinking about your flavor and everything, less time decorating.
Richard, you surprised us with that carrot cake.
My God, you make us eat vegetable, we don't even feel it.
[chuckles]
One thing is the bowl was sagging a little bit, wasn't completely straight.
Frank, I think you're my favorite Italian now.
You can make pasta so well.
Aw.
The visual of your cake was great.
The antigravity fork and those pasta coming down was amazing.
And you come so far with your flavor.
Ignoisco, the bowl that you make really look like wood, I love it.
It's not easy to do.
And then the salad in it really looked happy.
I don't know, for some reason, you know, the sauce falling in, the salad splashing.
I mean, beautiful work.
Thank you.
Georgina, your deep dish pizza looked like a real pizza.
And you know what? The antigravity was maybe the most difficult to do.
You did that beautifully.
But the flavor that you used, Georgina, why?
-[chuckling] -[Jacques] Why?
One baker was truly the life of the party. Casey, tell us who won.
The baker who won this week not only created a fun antigravity illusion,
but their cake had a flavor that made us want to raise our glass for a toast.
[chuckles]
And that baker is...
[suspenseful music plays]
...Ignoisco!
[all cheering]
Ignoisco, congratulations.
-Check, please. -[laughs]
Yay!
Thank you. Thank you so much.
I feel really great that we're coming to the end of this and I'm still on top.
I wanna win this whole thing, and I wanna win it bad.
Thank you. This is so amazing.
[all laughing]
Ignoisco, Richard, and Frank,
the three of you can go back to your stations.
And now the part where we have to hug goodbye.
This was so difficult, because at this point in the competition,
the tiniest details make a huge difference.
[ominous music playing]
The baker leaving the Nailed It!kitchen is...
[suspenseful music building]
Emily. I'm so sorry. You didn't nail it.
That's okay.
Emily, we see your baking journey grow so much.
You really surprise us. Don't give up on baking.
Never. It truly has been such an amazing opportunity.
I'm so grateful for all the learning that I've had from the coaches,
and I just have loved meeting all of you.
-I love you so much. I'll see you. -[Georgina] I love you too. I'll see you.
Emily, it's time for another pantry raid!
[all cheering]
[Nicole] All right, Emily, one minute on the clock.
You can use Wes if you want,
but, honestly, sometimes he'll slow you down.
[laughs]
Your time starts now!
-[Richard] Go, Emily! -[upbeat music playing]
Go, go, go!
-Stand mixer. Yes. -[Richard] Take everything!
[Georgina] Whoo!
[Casey and Nicole] Ooh!
I'm proud of my bakes and how far they've come.
I really hope to inspire my son to follow his own dreams
and to create his own path in life.
Whoo!
[screams]
What do I want?
I feel like I've shown him that by putting myself out there,
going through this experience and learning so much about myself.
-[all] Five, four, three, two, one! -[Emily screams]
[Nicole] You're done!
[Jacques laughs]
[coaches] Great job, Emily.
-Thank you, guys. -We love you.
My cart and my heart is full,
and I am just so fulfilled leaving this kitchen.
I'll miss you so much. Keep doing amazing, guys.
[Nicole] Goodbye, Emily!
Goodbye, Emily.
-[Georgina] Ugh, this is a hard one. -Oh...
Bakers, we are so very proud to have seen your growth in action.
The next bake might be choco-lot-to-handle.
[bakers exclaim]
-[giggles] -Good luck, bakers. Ooh-ooh-ooh!
[closing theme music plays]