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00:00Last time on Kids' Baking Championship...
00:02Cake Dome's brought the bakers to life.
00:04And Micah's cake was the tastiest.
00:06You win.
00:08Oops.
00:09But it was the final bake for Jack.
00:12Jack, your dessert didn't deliver.
00:14You'll be leaving us.
00:16This week, pet food imposters.
00:19You sure that's not a real steak
00:20you just pulled out of the freezer?
00:22♪♪
00:26Oh! Apple! Apple!
00:28Apple trees.
00:29Apple.
00:30Apple picking.
00:31Are we gonna have to make apples?
00:32I think we're making dessert apples.
00:34Do we have to make apples out of, like, cake or something?
00:36Hey, bakers, welcome back!
00:38Hi!
00:39Where's Cartier?
00:40Yeah, where's Cartier?
00:44Cartier was supposed to be here
00:45to help me tell you about your challenge.
00:47Huh?
00:48♪♪
00:50Hey, hey, Dove!
00:52Oh!
00:54I brought a friend!
00:56Oh, my gosh, it's so funny.
00:58It's a miniature horse.
01:01Oh!
01:02What's next, a full-on elephant?
01:04Hey, bakers, look at this little guy.
01:08They're so cute.
01:09I'll give him a little scratch.
01:10Oh, my gosh.
01:11His name is Rudy.
01:13Rudy.
01:14See his little shoes?
01:15Yeah.
01:16Little boots.
01:17They're from a teddy bear store.
01:19He's one of the cutest things I've ever seen.
01:22This adorable little horse is here to inspire you
01:25as you take on everyone's favorite challenge.
01:28Oh, no.
01:29Dessert impostors!
01:30Yes!
01:31Whoo!
01:32Oh!
01:33Oh!
01:34I knew it.
01:35Dessert Impostor Week is, like, the most famous
01:37of all the challenges in Kids Making Championship.
01:41This is a very special version of Dessert Impostors.
01:44Oh, yay.
01:45Oh, gosh.
01:46You'll be making impostors of pets' favorite foods.
01:49Oh!
01:50Yes!
01:51You know how, like, cats love fish?
01:53Oh, no!
01:54And mice love cheese, and horses love carrots.
01:59You want a carrot, buddy?
02:00I'm gonna sneak him in my truck and take him home.
02:03Yes.
02:04All right, bakers, the pets you'll be making impostor foods for are hamster, cat, bird,
02:12dog...
02:13Oh!
02:14I really hope I get a dog.
02:15...horse, and mouse.
02:16I want mouse.
02:17I want mouse so bad.
02:19Hey, guys, come on over, and let me show you a little technique to help you make things
02:24look real.
02:25All right, I'm gonna use an airbrush.
02:26Ooh, fun.
02:27Here I have a cake apple that I've covered in just slightly yellow fondant.
02:31If it's just bone white, all your colors are gonna look fake.
02:34Okay.
02:35Just like when you're making a soup and you layer your flavors, color is the same thing.
02:40You want to layer your color.
02:42We're gonna start out with yellow.
02:44When you're using an airbrush, I like to practice.
02:46Get a piece of paper, and you can see, oh, I'm too close.
02:50If you're too far away, the color doesn't happen.
02:53You want to be about eight inches away, all right?
02:56Now, you want to keep the airbrush moving.
03:00Don't hold it in one spot.
03:02Make sure you get all the little nooks and crannies.
03:06Jeff's a pro.
03:07Yeah.
03:08To clean this out, take some water, dump it out, and then you want to spray it through
03:15to get all the color that's left inside to get it out.
03:19All right, that should be good.
03:20Now, let's do green.
03:23I don't want the whole thing to be green.
03:25I'm gonna do a green spot right here, and then maybe a little bit down here.
03:31Okay.
03:32Let's get some red.
03:34And then I'm just gonna avoid the green spots, but I still need to paint over all the yellow.
03:41I just think it's so cool to see a master at work.
03:44Looks like a farmer's market apple, right?
03:47Oh, yeah.
03:48Whoa.
03:49Wow.
03:50Now, I'm gonna do just a touch of brown.
03:51Okay, now I'm scared.
03:52You see how real that looks?
03:53Yeah.
03:54Can you add a little brown to it?
03:55What?
03:56Oh, my gosh.
03:57Whoa.
03:58That looks so much like an apple.
03:59That looks so real.
04:00Okay, there's one more thing.
04:01I made a little stem out of modeling chocolate.
04:02What?
04:03Oh, my gosh.
04:04That really looks real.
04:05Et voila.
04:06Wow.
04:07That was amazing.
04:08That was so cool, Jeff.
04:10Remember, bakers, with Dessert Imposters, we'll see you next time.
04:13Bye.
04:14Bye.
04:15Bye.
04:16Bye.
04:17Bye.
04:18Bye.
04:19To make her Dessert Imposters, it has to look good, but it has to taste good, too.
04:24You have two and a half hours to make her Dessert Imposters that look real enough to
04:30fool this little cutie.
04:33And of course, me and Cardio.
04:35Your baking time starts now.
04:44I got steak.
04:45I got a house.
04:46Yay.
04:47I got cat and fish.
04:48I have multiple cats right now, and one of them just had four kittens.
04:58Is that a kitten or a cat?
05:00It's a mix between both.
05:02It's a teenage cat.
05:03I won last week, so it's very exciting.
05:07Micah.
05:08Good job.
05:09Great job today.
05:11Eight ounces right on the dot.
05:12Now I'm the only boy left.
05:15Micah's quite outnumbered.
05:17I kind of feel bad for Micah because I don't really have anybody to talk to about man stuff.
05:23We do not speak of this.
05:26I don't really know what boys talk about.
05:28I guess they talk about, like, sports and things.
05:31I don't know.
05:32I really want to use the airbrush, so I'm going to try to get done in time so I can
05:36try to airbrush all my things.
05:39I'm making a triple chocolate brownie salmon fish filet with an American buttercream.
05:47Half a cup of semi-sweet.
05:48I'm going to add in cocoa powder, semi-sweet chocolate chips, and milk chocolate chips.
05:53To decorate, I'm going to cover in fondant.
05:56What's going to be the key is getting all those lines in it, and then I have to paint
06:01pink, orange, and brown colors.
06:05And I'm going to add in my egg yolk.
06:11And then my second one to make this cake very yellow.
06:14Arielle.
06:16Hi.
06:17What animal did you get?
06:18I got a mouse.
06:19What is the mouse going to eat?
06:21Swiss cheese.
06:22Okay.
06:23Mice and bakers named Duff like Swiss cheese.
06:26Do you like Swiss cheese?
06:27I don't really like cheese.
06:29Cheese comes from milk that expires.
06:34I don't know why we eat it, but we just do.
06:39How are you going to construct this?
06:41I'm going to make a yellow layer cake because cheese is a lot of the times yellow.
06:47I'm going to cut it into a triangle shape and cover it with fondant and make dents in
06:53it to look like holes.
06:55And then I'll airbrush it with a yellow color and some orange for dimension.
07:00It's going to have the passion fruit diplomat cream and an orange cream cheese frosting
07:06that even has the word cheese in it.
07:08All right, well, Arielle, good luck.
07:11Carly, what are you doing?
07:13I'm making macarons.
07:15Ooh.
07:16I've never had a pet hamster, but I feel like I knew someone that had a hamster.
07:22Okay, I think my cousin was babysitting a hamster.
07:27Oh, yes.
07:28Come on.
07:29And they're fun because you can hold them.
07:31And hamsters eat apparently grapes.
07:34One eighth teaspoon of salt.
07:37That's baking soda.
07:39That could have been catastrophic.
07:41Last time I made macarons, they didn't go super well.
07:45I just don't know if I would know this was a fox.
07:50Yes.
07:51So hopefully I can redeem myself.
07:54That was a lot of purple.
07:56I want to nail the perfect grape color.
07:58So to know if my meringue is ready, I'm just going to put it over my head, and if it doesn't
08:03gink or anything, I know it's ready.
08:06I will put my macarons in, like, a shape of, like, a bunch of grapes.
08:10I'm going to use a little bit of modeling chocolate for, like, the little vine thingy
08:14and a little leaf as well.
08:16And I want to fill it with the chocolate buttercream because it tastes really good.
08:20Now I'm going to fold in my dry ingredients to my meringue.
08:25Today is honestly a dream come true.
08:28Oh.
08:29Good boy.
08:30Yes.
08:32He said, hi, Carly.
08:33I love horses.
08:34If I win $25,000, my parents said I could potentially, like, half own a horse, which
08:40is called leasing.
08:41That would be amazing.
08:43The key to making these macarons look like grapes is to make sure that they're a little
08:47bit smaller than average macarons.
08:50So far these are looking so good.
08:53My brown butter is done.
08:55It's so exciting to make it to the imposter's challenge.
08:58This is the main one that I wanted to make it to.
09:01They're my favorite thing to make.
09:03They're the thing that I'm the best at.
09:05I have four dogs.
09:07So I have an Australian Shepherd, two English Bulldogs, and a Beaver Morkie.
09:11They love steak.
09:13Whenever my dad grills, they get our leftovers and the bones from it, and they love it.
09:17I am making a brown butter blondie.
09:19I'm going to dye the inside pink to make it look like a medium-rare steak.
09:23And then I'm going to cover it in brown fondant, and then I'm going to do some grill marks.
09:28I am going to use yellow fondant to make little butter packs.
09:31Bakers, guess what?
09:33I don't know.
09:34Animals also enjoy eating herbs, spices, and veggies.
09:39Okay.
09:41So for the twist, each animal has two options to choose from.
09:45For the hamster, we have mint and basil.
09:48For the bird, allspice and rosemary.
09:51Dog, we have anise and ginger.
09:55For the mouse, corn and basil.
09:58For the horse, carrots and pumpkin.
10:01And the cat, we have Ceylon cinnamon and sage.
10:05You only have to use one in your dessert.
10:08Come on up.
10:14Ginger.
10:15I choose ginger because I've never worked with anise or even heard of it.
10:19Basil and chocolate though, right?
10:21Allspice, perfect.
10:23I'm going to incorporate ginger into my buttercream.
10:26I'm adding my ground ginger.
10:30Brooke, can you try this?
10:34Ooh, that's delicious.
10:35Does it taste like ginger?
10:36That tastes a lot like ginger, kind of like when you eat bug spray.
10:40Is that a bath?
10:41Have you ever had bug spray?
10:43Yes, a lot, actually.
10:45Like playing in the yard, next you get hit in the mouth with bug spray.
10:49Brooklyn, what animal did you get and what type of animal food are you making?
10:54So I got bird and I'm making corn.
10:58How are you going to do that?
11:00So I got this silicone mold and these are going to make the kernels.
11:04Work smarter, not harder.
11:06Yeah.
11:07I'll get a rounded cake, then I'll put lemon buttercream on top of it
11:11and then put my yellow and white fondant corn kernels on top of that.
11:16I'm making a strawberry cake with a mango no-bake cheesecake filling.
11:21Gotcha.
11:22I know you got to get back to work.
11:23Fool us.
11:24Okay.
11:25To get my strawberry flavor, I'm adding freeze-dried strawberry,
11:28strawberry powder, and strawberry syrup.
11:30I'm glad the twist came out earlier.
11:32I don't know how much allspice to add to this.
11:36Strawberry allspice?
11:37Sure.
11:38Just smooth sailing from here.
11:42Okay.
11:43I got a horse and they eat carrots.
11:46I luckily have a horse and carrot in front of me to give me examples.
11:50Hi, baby.
11:51Hi.
11:52Rudy is really, really cute.
11:55All righty, I got to get back.
11:57Good luck, Aria.
11:59Say bye, Aria.
12:00Let's go, Rudy.
12:01Let's go get some carrots.
12:03I make a killer brownie and that could really set me up in the game.
12:07Aria, what are you going to incorporate for your twist?
12:10Aria, what are you going to incorporate for your twist?
12:13I got pumpkin puree.
12:15I could add it to my brownies, but I don't know how we can bake them.
12:19Can you bake puree?
12:20Yeah, I think so.
12:22I'm planning, like, I can, like, swirl it in.
12:25I'm not the master baker here.
12:27Neither am I.
12:29I add my pumpkin puree to the pot.
12:31I add in some white sugar and a bit of brown sugar.
12:34That seems about enough.
12:36I wonder if anyone eats it straight from the can.
12:40Ooh.
12:41If you just want it to thicken up a bit more,
12:44I cook the puree down and I swirl it on top of the brownie.
12:48To decorate it to look like a carrot,
12:50I'm going to cover it in fondant and airbrush it.
12:53I'll add some green fondant for the carrot tops
12:56and some texture on the carrot to make it look more realistic.
13:01One hour left, bakers.
13:05All the tops came off.
13:08They're just not coming out.
13:12This isn't good.
13:13Oh, no.
13:15Oh, man.
13:16OK, now, I have an idea.
13:18Right in the trash.
13:19Brooklyn!
13:22No.
13:30This cake did not work. I have to bake again.
13:33I have to bake again.
13:41In order to make sure these come out,
13:43I'm going to cover it in flour and spray it.
13:45Luckily, I saved some cake batter.
13:47Only one of us can actually be the kids' baking champion.
13:50I can definitely taste it.
13:52It's, like, this close.
13:56I'm making a mango fruit jam
13:58instead of the no-bake cheesecake
14:00because I think it might take too long.
14:02Brooklyn, I want a baby goat,
14:04and I want to build a granny flat in the back of our house.
14:07The baby goat will probably hang out in the granny flat,
14:10but then it would have its own, like, side barn,
14:13kind of doghouse thing,
14:15just because I don't think anyone wants their house
14:18to smell like goats.
14:20Pet food imposters!
14:22Imposters of real food that animals love to eat.
14:25Oh, that is going to need another, like, 7 minutes almost.
14:29Who's got cat?
14:31I have cat!
14:33How do cats stop crimes?
14:35I don't know.
14:37Claw enforcement.
14:39I like that one.
14:41For my twist, I chose Ceylon cinnamon.
14:44It will be used in my buttercream,
14:46and it's also in my whipped cream on the side.
14:49Piper, would you mind coming over and tasting this real quick?
14:52Cinnamon's a very powerful flavor,
14:54and I don't want to... or cinnamon-ize it.
14:58That's good.
15:00Yeah, you get the cinnamon? Yeah.
15:02I'm just going to cut my fondant so I have it ready.
15:05I'm trying to figure out how to get the texture
15:08that I want for the salmon.
15:10I find, like, a wood grain impression mat.
15:13We're going to try to use this,
15:16place it over, and press it in.
15:20And it'll give it, like, that swirled,
15:23salmon-y...
15:25salmon-any...
15:27salmon, like, skin look.
15:30And there is the start for the skin of my salmon.
15:36I'm going to use this cookie cutter to cookie cutter him out.
15:42Looks pretty much like a fish fillet.
15:45Who has mice? Me!
15:48Did you hear about the mouse who was also a Roman emperor?
15:52His name was Julius Cheeser.
15:55Also famous for the cheeser salad.
15:58Or a cheeser chicken wrap.
16:01Yeah, it was funny. Okay.
16:03For my twist, instead of a passion fruit pastry cream,
16:06I'm going to do a basil pastry cream.
16:08I don't know if that tastes good, but I'm just going to do it.
16:11So I'm going to seat my milk with some basil
16:14because the basil gives the flavor into the milk.
16:17I'm going to use a lot of basil.
16:20I combine all of my ingredients,
16:22and I make sure to use enough sugar
16:25so the basil isn't too overpowering.
16:27I'm adding some whipped cream to my pastry cream
16:30so it'll give it more volume and it'll make it less thick.
16:34And voila, diplomat cream.
16:37Okay, I decided to make an orange cream cheese frosting
16:41because it'll give, like, a fruity flavor
16:45to contrast with the savory basil.
16:48It's very orangey, and I like it.
16:51I start on my fondant.
16:54When you're trying to roll out fondant
16:56and you don't want it to stick to your surface,
16:59flour your surface with some cornstarch or powdered sugar.
17:03Do you know how many cans it takes to make a bird?
17:07Two. Yeah. I got it!
17:10Two cans.
17:12What's the hardest thing about learning to ride a horse?
17:16The ground?
17:18Yes! We're on! Yeah!
17:21Gotta get up pretty early in the morning.
17:24I think it needs a little bit longer.
17:27I'm making it a pretty light-colored brown
17:30because I want to airbrush the outside as well.
17:36All right, that's nice and thin.
17:39I'm back with Rudy!
17:42I love mini-horses, they're so cute.
17:45Rudy, guess what? There's Piper.
17:48I have one mini-horse. I've had her since I was really little.
17:51Aw! And her name's Sugar.
17:54Well, I'm jealous. She's 25.
17:57Rudy's only 6, so he's still a little kid.
18:00Look at all the kissies! Bye!
18:03Bye, Piper!
18:07Okay, those are good.
18:09When my blondies are ready,
18:11I cut them into the shape of a steak, and then I frost it.
18:15I'm kind of doing 2 coats of buttercream.
18:18You're doing multiple coats of buttercream?
18:20Well, I'm doing a crumb coat
18:22because I don't want any crumbs in it,
18:24and I want plenty of buttercream
18:26so that they can taste my ginger.
18:31My biggest strength is definitely decorating.
18:34This is my steak so far.
18:36This is a real steak, you just pulled it out of the freezer.
18:41I am making the green part of my carrots,
18:44and with the airbrush, I'll be airbrushing them
18:47to make it more, like, real, kind of.
18:50So I found a new hack to put the knife in cornstarch
18:53so that it doesn't stick.
18:55Right, Aria, you're going to make carrots out of brownies.
18:58Yeah. A brownie carrot.
19:00Yeah. Okay, how are you going to do that?
19:02Because brownies are brown.
19:04I'm going to use the airbrush technique.
19:06Ooh, okay.
19:08So you know, like a little bit of yellow, then some orange.
19:11And then a tiny bit of brown.
19:13It'll be so real.
19:15Are you going to do the green stuff?
19:17Right here. Awesome. Good luck.
19:19Oh, my gosh.
19:21The kitchen is definitely fun today.
19:233, 2, 1, break it down!
19:27Yeah!
19:29Work it, work it.
19:31Good job, guys!
19:33I love this!
19:35Okay, you're going to do that next time!
19:37Okay!
19:39I basically have my buttercream done.
19:41For the twist, I'm going to use basil.
19:44Why does this remind me of spinach?
19:47I'm doing white chocolate basil ganache.
19:50Carly, how is it going?
19:52Really good.
19:54Really good.
19:56I'm trying to get all the flavor out of my basil.
20:00I see my basil, what about you?
20:02Wait, you're doing basil too?
20:04Yeah.
20:06Carly, did you just strain the cream through the basil?
20:10How long was the basil in the cream?
20:12A couple minutes.
20:14Okay, that's cool.
20:16Macaron's done.
20:18So I can put these in the fridge so they can stiffen up.
20:22I'm going to try this one.
20:26It's super crunchy and hard.
20:2930 minutes left.
20:31I don't have enough time to remake my macarons,
20:34and I'm really upset about it.
20:40Carly!
20:42Does it look okay?
20:44They're really hollow on the inside
20:46and they're like a really bad texture.
20:48What that tells me is I overbaked my macarons.
20:51I don't have enough time to remake them.
20:53You got this. Thanks.
20:55I know you'll figure out a way.
20:57I think my fillings will kind of seep into my macaron
21:01and just make it a little more spongy.
21:04I'm hoping for the best
21:06because I don't really have anything else I can do.
21:09So I have my ganache, super, super runny,
21:12but we're just going to have to go with it.
21:1420 minutes!
21:16You're making dessert imposters, pet food style.
21:19Okay.
21:21I roll out some maling chocolate into a thin snake
21:24and then put it on a skirt.
21:27So I have my stem,
21:30and then I'm going to also just roll
21:33a little bit of green maling chocolate
21:35and just make a little leaf.
21:37Oh!
21:39My second batch of cake came out perfectly.
21:42I cover it with my lemon buttercream
21:45and then I'm going to put my fondant corn kernels on.
21:48How are you doing?
21:50Pretty good, I guess.
21:52I got yellow fondant, and I'm going to put it in molds
21:55and then take them out and they should look like corn on the cob.
21:58I don't know what it is about corn,
22:01but it is the toughest imposter.
22:03Everybody struggles with corn.
22:06Putting these kernels on my cake is going to be super tedious.
22:10Okay.
22:12What's happening, Micah?
22:14I'm cutting out my fondant for my salmon.
22:17Uh-huh.
22:19That's amazing.
22:23I start to airbrush it.
22:25I do a layer of white,
22:27even though it's already white fondant.
22:29This will give it a little bit of shine to it.
22:32Next is pink.
22:34I'm very excited to use the airbrush.
22:36I've been wanting to.
22:38Come in with some orange.
22:41I'm really liking how this is looking.
22:44I'm going to go in with some brown to add some dimension.
22:48Micah!
22:50That looks so real!
22:52Salmon?
22:54Yeah!
22:56I don't have very good art skills, and I can't paint very well,
22:59so truthfully, I'm impressing myself with how this salmon looks.
23:02I cut my cake into triangles to make it a cheesy look.
23:06I pipe a dam of my cream cheese frosting.
23:10I fill it with my basil diplomat cream.
23:13I'm going to do 3 layers to give it enough height,
23:17and I cover it with the fondant.
23:19To make it look like cheese, I'm using this fondant tool,
23:23and I'm just kind of pushing it in to make it look like pulse.
23:27I'm going to start airbrushing.
23:34And then I do a little bit of orange for dimension.
23:37No one tells you how fun this is.
23:40All right, I think that that looks like a pretty good butter color.
23:44Piper, what are you making?
23:46I'm doing like a slab of butter.
23:48Passive butter makes steak the best.
23:51There we go.
23:53I'm going to mix some corn syrup and yellow food coloring,
23:57and I'm going to put that around the butter
23:59to make it look like the butter's melting from the warm steak.
24:02Cool!
24:04Bakers, you have 13 minutes left.
24:06That's one corn.
24:09So I'm airbrushing kind of around the edges.
24:13Piper looks like she has actual beef at her station.
24:17I want some steak sauce.
24:19Oh, yeah.
24:21And this is going to look like carrots.
24:25Ariel, would you believe this is a carrot?
24:28It's white.
24:30Maybe after I color it, I'll ask her.
24:32Okay.
24:34I can't really serve up this, because it looks like a blob.
24:38I gotta fix this.
24:40I just mold mainly the bottom of it.
24:44It gives me a lot more carrot vibes.
24:46Last week I was in the top two.
24:48I want to keep that momentum.
24:50I need to win today.
24:52Can I quickly borrow the orange from you?
24:54Yeah. Thank you.
24:56I'm going for different types of orange.
24:58I want to give them a gradient color
25:00and make them look really realistic.
25:02Yeah, that's carrot for sure.
25:04That looks like a blob of salmon.
25:06Tartar sauce. What's that?
25:08Do you know what you get with fried fish, like that sauce?
25:10Yeah. That's what tartar sauce is.
25:12With, like, dill in it.
25:14I made, like, a whipped cream to go on the side.
25:16Tartar sauce is white with green specks in it.
25:18Oh.
25:20I'm going to shave some coating chocolate into my whipped cream
25:23to make it look like dill.
25:25Four minutes left, bakers, four minutes.
25:30I decided to add some dirt.
25:34I'm putting some chocolate sandwich cookie crumbs around.
25:38Mice like things that are in the dirt.
25:40So, like, if they find a cheese in the dirt,
25:43that's like their dream come true.
25:45Fresh from the ground.
25:47I'm just putting the lines in the carrots.
25:50These are some pretty dirty carrots.
25:52It's the little details.
25:54I'm using some brown food dye,
25:56and I mix that with some water and corn syrup
25:59to make my grill marks.
26:01My macarons are definitely starting to look like grapes
26:04because the triangle looks a lot like a grape
26:07and the shapes are perfect.
26:0930 seconds.
26:16Looking good.
26:18Little branchy things.
26:20Oh, I forgot my mango fruit jam.
26:23I completely forgot my mango jam.
26:25I can't put it in my cakes now,
26:27so instead I'm going to put it on the side.
26:3210 seconds left, bakers.
26:40All right, that's it.
26:43Good job.
26:44Thanks.
26:45Time to taste some fakes.
26:47Mmm.
26:50Dessert impostors for pets.
26:53Ooh, I hope they fool us.
26:55Hello, Ariel.
26:57Hi.
26:58Hi, Ariel.
26:59So which animal and food did you get?
27:02I got a mouse.
27:04And what is your mouse eating?
27:06Cheese.
27:07Lots of it.
27:08Why is my cheese in the dirt?
27:11Okay, so mice eat a lot of trash in the dirt.
27:15Yeah.
27:16So if they saw a cheese in the dirt,
27:18I bet they'd eat it.
27:20Your logic is ironclad.
27:24How did you decorate?
27:26I covered my cake in fondant,
27:29and then I used a fondant ball tool
27:31to poke some dents as the holes,
27:33and then I airbrushed it.
27:35Ariel, this is really cool.
27:38I think you've done a great job here.
27:40Not necessarily understanding the dirt,
27:42but the way that you constructed your cheese,
27:45I am definitely fooled.
27:48It's adorable.
27:49It's really cute.
27:50I think the fact that it's sitting in the dirt,
27:52I mean, it made us all giggle.
27:54You could have gone a little deeper with your tool.
27:58Not on all of them, but just on some of them.
28:01And what's inside?
28:03Inside is a yellow cake
28:05with a basil diplomat cream
28:07and an orange cream cheese frosting.
28:10Why did you use basil?
28:11Because it was my twist.
28:13Smart.
28:14Okay, I am going to cut the cheese.
28:20Brace yourselves.
28:22Ooh!
28:28Basil.
28:29Ooh!
28:30I think you got a great amount of basil in there.
28:33This is a delicious sponge.
28:35It's really moist and really soft.
28:37I really like this cake.
28:38I'm obsessed with the dirt.
28:39I don't know if I'd want to mix this with these flavors.
28:43Here, let's try it.
28:44I might make it a little...
28:47Nope, it's awesome. Delicious. Nice job.
28:51The cream cheese frosting is so delicious.
28:54Choosing cream cheese for your cheese imposter was genius.
28:59You've done a great job, Ariel.
29:01I get basil, I get a little orange,
29:04and your sponge is incredible.
29:06I am happy.
29:08Okay, thank you.
29:09You're welcome.
29:10Bye.
29:11See you, Ariel.
29:12It was good with the dirt.
29:15That's still great.
29:16It's still good.
29:20Hey, Micah.
29:21Hello.
29:22I got a cat, and in front of you, you have a salmon filet.
29:27Of course.
29:28Micah, Micah, Micah, how did you decorate your salmon filet?
29:33It's fondant, and I pressed a wood-grain silicone mat into it,
29:38and I did the airbrush.
29:40So I did white, pink, orange, and then brown.
29:44Nice.
29:46So this is...
29:47It's supposed to be tartar sauce.
29:49I love it.
29:50This looks like salmon.
29:53And using the wood-grain is so smart.
29:57The striations of the muscle in the salmon,
30:00that's exactly what it looks like.
30:02And I like how it's a little darker up here
30:05and a little lighter down here.
30:07Your airbrushing is great.
30:08And let's talk about the shape of your salmon filet.
30:11This is a center cut.
30:12This is what I usually ask for when I go to the supermarket.
30:15I think you've done a wonderful job.
30:18All I'm missing is a little lemon and miso glaze.
30:20Oh, a little miso glaze.
30:22So what did you make for us?
30:23You have a triple chocolate brownie,
30:25there's a cinnamon buttercream,
30:27and then there is a cinnamon whipped cream tartar sauce.
30:32Ceylon cinnamon.
30:33Ceylon cinnamon.
30:34The Ceylon cinnamon was my twist.
30:36Here we go.
30:42I got the Ceylon cinnamon.
30:44Yes!
30:45My goodness, brownie, it's so fudgy.
30:48And it's baked perfectly.
30:50And your Ceylon cinnamon whipped cream is really nice as well.
30:54Job well done.
30:56Good gravy, that's a good brownie.
30:59Jeez, it is so fudgy and moist and rich.
31:04Your tartar sauce with it is perfect.
31:07This was really smart.
31:09Because I think in here, it's a little too subtle.
31:11But this one, you can kind of choose your own adventure here.
31:14You get a lot of it.
31:15Really tasty cinnamon, and it really comes through.
31:17Are there chocolate chips in here too?
31:19Yes, semi-sweet and no chocolate chips in it.
31:22I am so impressed with you.
31:25This is a really good job.
31:26Wow.
31:27Bye, Micah.
31:28Bye.
31:31Yum.
31:32I learned how to airbrush when I was like 30.
31:35You learned today and nailed it.
31:40Aria!
31:41Hello, Aria.
31:42Hi.
31:43So you got a horse and you made?
31:45Carrots.
31:46How did you decorate these carrots?
31:49I added a layer of fondant.
31:52I just airbrushed all over it.
31:54And to make those indents, I used my offset spatula
31:58and kind of just did little small uneven lines
32:01and painted over with a bit of food color.
32:03So good.
32:04But right here, you want to trim these a little cleaner.
32:09But really nice job.
32:11The green is great.
32:12Your color is fantastic.
32:15This is really cool, Aria.
32:17It looks like it came right out of the garden.
32:19But I would like your carrot top to be attached.
32:23Yeah.
32:24Tell me about these ridiculous carrots that you made.
32:27I made a pumpkin swirl brownie.
32:30So my twist was pumpkin puree.
32:32OK.
32:33I added it to my brownie and just swirled it along.
32:36Interesting.
32:39La-ha-la.
32:41Ha-ha-ha-ha.
32:42Great flavors, and it's really good.
32:45Now, this is just my preference.
32:47I like my brownies just a little bit more underbaked.
32:51Oh.
32:52I actually was about to take it out,
32:54and then I'm like, the toothpick looks kind of wet,
32:57so I'm going to put it back for two more minutes.
32:59Oh, no, no, no.
33:00That's great.
33:01It took me a long time to get comfortable
33:04with underbaking stuff.
33:05It's something that just comes with experience.
33:07But your brownie itself, it's a good brownie,
33:09and I definitely get the pumpkin.
33:11But that's where it stops.
33:12I want some walnuts.
33:14I want some chocolate chips.
33:16I like some stuff in a brownie.
33:18All right.
33:19Yeah.
33:22Hey, Carly.
33:23Hey, Carly.
33:24Hi.
33:25So I got hamster, and I got grapes.
33:28Ooh.
33:29Is that what hamsters eat?
33:31Apparently, they do.
33:32How did you decorate your grapes?
33:35I did my actual macaron shells were purple,
33:38and I painted some little details on them.
33:41And then I did modeling chocolate vines in a leaf.
33:44Why'd you go macarons?
33:46Well, so they're round,
33:48and I kind of wanted to redeem myself from last time
33:52because my macarons were a little lumpy.
33:54Carly, I knew right away these were grapes.
33:56The thing that sells them is the twisty vines.
33:59Yeah.
34:00Your macarons, I hate to tell you,
34:01they're still a little lumpy.
34:02You didn't fold them enough.
34:04Yeah.
34:05I like the way you lined your grapes up.
34:08I like your leaf up there.
34:10It's so cool.
34:11And I like the little details of the black.
34:13I see a little filling coming out,
34:15so maybe it's a little loose.
34:17Yeah.
34:19I did a chocolate buttercream
34:21with a white chocolate basil ganache.
34:24The flavors complement each other really, really well,
34:27and I like that you used white chocolate
34:30as a vehicle for your basil
34:32because it really allowed the basil to shine.
34:35The macaron shell is a little tough.
34:38Yes.
34:39But the flavors are spot-on.
34:41Your macaron's pretty good, but it's pretty crunchy.
34:44I think maybe you baked this a little too long.
34:49Next time you make the macarons,
34:51you gotta fold it a few more times.
34:53Okay.
34:54But nice job with your cream.
34:57I got a ton of basil,
34:58and it's delicious in here.
35:01A skosh loose.
35:02Yeah.
35:03I could tell as soon as I was mixing it,
35:05I was like, ooh, this is gonna be very loose.
35:08Too much cream, not enough white chocolate.
35:10Carly, thanks so much.
35:12Thank you for your feedback. Bye!
35:14You're welcome!
35:16Hey, Piper.
35:17Hey, Piper.
35:18What animal did you get today?
35:19I got a dog.
35:20And what does a dog eat?
35:22Steak.
35:23Ooh, that is one expensive pooch.
35:26How did you make this?
35:28I used an airbrush and fondant,
35:30and then for the butter, I did, like, corn syrup,
35:33dyed yellow to make it look like it was melting.
35:36Yeah, Piper, I never thought I was gonna say this,
35:39but I'm actually a little disappointed.
35:42Thing is, like, you know, a dessert imposter's supposed to,
35:44like, take a dessert and then make something
35:46that looks like, you know, that food,
35:48and you just served me a steak,
35:50and you tried to pass this off as a dessert.
35:52There's no way that that's a cake.
35:54This is amazing.
35:56Your grill marks are awesome.
35:58The shape, the color, the butter.
36:01I want to, like...
36:03You have to.
36:04Right? This is, like...
36:06Wow.
36:07This looks like a steak I would order
36:10at a fancy steak restaurant.
36:13I am fooled.
36:15And what's inside? What flavor is my steak?
36:17Brown butter blondie with ginger frosting.
36:20And what was your twist?
36:21Ginger.
36:22Mmm.
36:23I was going to do a brownie,
36:25but then I wanted to make the inside pink,
36:28like a medium-rare steak, so I did a blondie instead.
36:31Oh.
36:32That is perfect.
36:35This imposter is so good...
36:38...that I feel like my mouth doesn't know what to expect.
36:40Am I going to get a juicy, delicious sirloin?
36:43I don't know.
36:44Or am I going to get a ginger buttercream blondie?
36:47I don't know.
36:50I love that ginger buttercream.
36:53That's a nice surprise.
36:54For me, your blondie is a little too dense.
36:58Okay.
36:59Listen, Piper, three less minutes in the oven,
37:01this blondie would be perfect.
37:03Okay.
37:04And I know you wanted it to look like the inside of a steak,
37:06but I feel like you could use something in there
37:08to give me another texture, you know what I mean?
37:10Okay.
37:11Like, I like stuff in my blondie,
37:13but excellent use of your twist.
37:15Ginger with the brown butter,
37:17it's really earthy and good and nutty,
37:19and then you get all that spicy ginger.
37:21Mm-hmm.
37:23Great job today, Piper.
37:24Yes, wow.
37:25It's a little more done than I like a blondie to be.
37:28Yeah, yeah.
37:29But holy cow!
37:31That's amazing.
37:33Cow.
37:34Right out...
37:36Get it.
37:37I get it.
37:39Broco, you make me smile.
37:43What animal did you get?
37:44Bird, and my food was corn.
37:47Corn?
37:48How did you make this corn?
37:50There was some silicone molds that I found,
37:53so I put my fondant in there, and I rolled it,
37:56and then when I took it out, it was like a strip of kernels.
37:59This is corn.
38:00Absolutely.
38:01I got a couple questions, though.
38:03Why didn't you do that?
38:05Then you had a whole corn.
38:07Because usually my parents give, like,
38:10me and my sisters half of corn.
38:12Wait, they cut the corn this way?
38:14Yeah.
38:15No.
38:16Yeah, Dad just gets a big knife and...
38:19I think also these needed, like, one more row.
38:23Get one of the kernels to overlap, you know what I mean?
38:26Now I know it's cake.
38:27Okay, yeah.
38:28I want to be at a summer barbecue right now
38:32doing this.
38:35That's what you do when you eat corn.
38:37I do like the way it's constructed.
38:39I think if you would have gotten, like, a mustardy yellow,
38:42it would have been a little bit more realistic.
38:44Okay.
38:45What'd you make?
38:46Strawberry cake with some allspice in that,
38:49which was my twist, and then I have a lemon buttercream,
38:53and then on the side I have my mango jam.
38:57I feel like I'm at a barbecue.
39:00Your cake is really, really nice.
39:02I taste the strawberry.
39:04I taste a little bit of the allspice.
39:06I feel like I need more.
39:07Okay.
39:08When I added the mango, it is very sweet,
39:11but I like the mango flavor you achieved in this.
39:14Okay.
39:15I think the mango is good, but it does tend to take over.
39:17I don't really taste the allspice,
39:19but this is a good cake.
39:21It's nice.
39:22I like the crust on the outside, too.
39:24Brooklyn, thanks so much.
39:25Thanks, Brooklyn.
39:26Don't be so corny.
39:29Bakers, you got creative with the critter cuisine today.
39:33And two imposters were deliciously deceptive.
39:39Arielle.
39:40Good job.
39:41Good job.
39:42Your big chunk of Swiss cheese had us absolutely fooled.
39:46Inside was a tender cake with scrumptious basil diplomat cream
39:51and a hint of orange.
39:53Good job.
39:55And it was in the dirt.
39:57And Micah.
40:00Good job.
40:02Your salmon looked like someone delivered us lunch.
40:06The way you airbrushed layers of color on the wood grain texture
40:10to build the illusion was pretty incredible.
40:12And your triple chocolate brownie was fudgy
40:15with a nice hint of cinnamon.
40:17But one imposter was the realist.
40:23Micah!
40:25Two weeks in a row.
40:27On a roll.
40:28You and Arielle are back next week.
40:31Now, a couple more of you faked us out well enough to stick around.
40:41Piper.
40:42Good job.
40:44And Aria.
40:51You're both safe.
40:52Good job.
40:53Unfortunately, that leaves Brooklyn and Carly.
40:56Please step forward.
40:59Brooklyn, your cobs of corn needed more kernels to complete the look.
41:04The mango sauce was overly sweet, and we didn't get the all-spice twist.
41:09Carly, your great macarons were lumpy, and the shell was tough.
41:14And inside, your basil cream was loose.
41:18Unfortunately, the baker leaving us today is...
41:27...Brooklyn.
41:29This is sad, but it was so fun, and I've made a bunch of friends.
41:35You did a good job.
41:36Good job, Brooklyn.
41:37And I'm going to keep baking, and I'm still going to get my baby cobs.
41:42Next time...
41:45Next time...
41:47Please make a terrarium trifle.
41:50Oh, yeah.
41:51I'm happy with the way this is turning out.
41:55You ready?
41:56Oh, I'm so ready.
41:58Spoiler alert.