All language subtitles for The.Great.Canadian.Baking.Show.S09E07.Fairy.Tale.Week.1080p.CBC.WEB-DL.DDP5.1.H.264-Kitsune

Oh,
look at this!

Where did these
treats come from?

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

Love, Bruno and Kyla."

- Aw...
- They spoil us.

We’re basically
Hansel and Gretel.

So true,
so true.

Discovering goodies
in the woods,

like that
gingerbread house.

Yeah, and we are
the two adorable heroes.

The cutest.

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

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

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

Put down the treats, Alan.

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

What did I say when
I first met them?

Don’t trust them,

they’re probably witches
trying to eat us.

Last time...

Oh,
just be nice, please.

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

Driving a crane
is way easier than this.

...full of surprises.

What is she
slapping back there?

Jo hustled...

Not running,
not running. Fast walk.

Wow, wow, wow.

...and earned
another star.

Go, Jo!

But Margaret
wobbled...

Oh my god. Agh!

...and had
to say goodbye.

- Aw...
- I’ll miss ya.

I’m gonna
miss this all.

It was such an
amazing adventure.

- Now...
- It’s the semi-finals.

- ...poof!
- Ah!

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

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

...with an
enchanted Signature...

Do they
look magical? I hope so.

...a storybook
Technical...

Oh my God,

- there’s so much to do!
- Ooh!

...and a
legendary Showstopper.

What could
possibly go wrong?

- Agh!
- Ah!

Five hours
of baking today.

Oh my God.

We are
in the semifinals!

We are so close
to the finale.

It feels within reach.

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

Are they?

All four of us deserve
to be in the finale,

and we’re telling ourselves
that it’s fine

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

that none of us
feel that way.

Standing between me
and the finale is the

Signature, Technical,
and Showstopper.

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

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

Maybe this week
is my week.

And if not, then the
finale is mine.

Once upon a time,

four bakers made the
treacherous journey

to the Fairy Tale Week
semi-final.

And they were led
by Prince Charming and a

woodland troll who wouldn’t
stop blablablaing

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

- Yeah.
- Sorry.

Bakers, for your
first fanciful challenge,

you will make
fairy bread.

A hit at kid’s parties
in Australia

and New Zealand,

fairy bread is quite simply
white bread spread with

butter and covered
in sprinkles.

But today we want you
to reinvent fairy bread

as a bun, featuring
whatever toppings

or fillings you like.

While still
keeping the sprinkles.

Bakers, you have
two and a half hours

to make eight buns.

- On your marks!
- Get set!

ALAN and ANN: Bake!

Oh my gosh!

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

Wish me luck.

I read my kids
a lot of fairy tales,

so I’m stoked.
It’s time to give ’er.

- Give ’er.
- Give ’er, bud.

Semi-final and our
first ever Fairy Tale Week.

This is so exciting because
it gives the bakers

the opportunity to be
extremely creative

in ways that
we’ve never seen.

You’re the four
main characters,

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

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

You’re trying to
fight the dragon

that is Bruno and Kyla.

Our Signature Bake
this week is a fairy bread,

and we want this bake to
have all of the whimsy

and magic of a fairy tale.

But, it still needs to be
very technically sound

and well presented.

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

Let’s go.

Working on my dough
now for my buns.

We never measure vanilla.
Vanilla is a feeling.

I am making
brioche style buns.

That’s my favourite,

and a really nice
glass brûlée top.

My grandmother
is Australian,

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

this version
will be better.

Right now,
I’m working on

the black
sesame milk bun.

My mom thinks that
black sesame

helps regenerate
black hair.

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

reduce the gray
hairs she gets.

Hopefully, I wasn’t
the cause.

Jennifer’s black sesame
fairy buns crowned with

ombre craquelin
will be filled with

a bright Thai milk
tea custard.

We don’t
have a lot of time,

so I want to work the dough
as soon as possible

so the judges will
get a light, fluffy,

airy bun at the end.

I’m making a
strawberry-lemon

fairy tale bread.

Almost there.

I’m making
a concha,

which is a Mexican
sweet bread.

It’s enjoyed in Mexico,

mostly for breakfast
with a coffee.

Okay.

Going in the
proofing drawer.

Okay, we’re good

I’m about to
make the filling.

Sugar, sugar, sugar.

Butter on bread
no more...

Mmm,
this smells so good.

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

That’s my
strawberry lemon compote.

It’s a really fresh flavour.

Everyone likes
strawberry-lemon.

This is the banana
part of the banana pudding.

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

-Banana Land, eh?
-Banana Land!

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

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

I have my dulce de leche
in the pressure cooker.

Not scary at all.

Inspired by a
recent family trip,

Jo’s conchas will brim
with dulce de leche

and horchata
pastry cream.

That is
nice and foamy.

Horchata is a rice milk
drink from Mexico

that has almond
and cinnamon.

Oh, shoot,
I’m clumsy.

My husband does a lot
of cleaning up after me,

and I am a
lucky woman.

This is my
Thai milk tea custard.

Isn’t it such a
pretty colour?

It’ll be yummy,
hopefully.

Bakers, you have
one hour left.

Hour left.

Back to the buns.

Dough is done,
it’s proofed now.

Nice and jiggly.

I’m just
shaping my buns.

It’s very fragrant.

Looks like clay.

Definitely doesn’t
taste like clay.

It’s super yummy.

I decided to
fill the buns first.

We like ooey-gooey,
right?

And then it just sits in
the sticky glaze

and bakes up nice, nice.

Ryan will honour
his wife’s garden with

his ooey-gooey strawberry
lemon sticky buns.

I want the strawberry
to be coming out of the

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

I’m making
ombre style craquelin.

Adds a nice little
texture on top.

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

Because I want it
to look like a sunset,

I’m using
three colours.

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

Where does
the time go?

I’ve got to bake them.

Argh!
Should I bake them?

Should I bake them yet?

I don’t know how much
time I have.

I’ll just bake them.

Buns in the oven.

Beauty.

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

fill in the rest
of this story.

He hopes he’s
gonna survive sprinkles.

- Sprinkles, got it.
- Yeah.

Only in the
semi-finals of

The Great Canadian
Baking Show

would anyone ever feel the
need to make sprinkles.

Homemade sprinkles
are a mix of royal icing...

...and
painstaking patience.

It’s time consuming
to make sprinkles...

and tough to pipe.

It’s something
out of our comfort zone,

as always.

We’re just
watching you,

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

Yeah, yeah.

I just wanted them
to be uniform,

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

Zoë’s brûlée-topped
brioche fairy buns will

encase her famous
banana pudding.

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

It doesn’t
come to life

without these
little touches.

Oof... Yow.

My arms are tired.

Hustling.

Okay,
that’s enough.

Oh, my hand!

I’m gonna give my
sprinkles a little moment

in the proofing drawer.

Bakers, you have
30 minutes left.

Holy cannoli.

Where the heck
did that go?

They need longer,
still no colour.

I’m subliminally
telling them to rise

and get nice
and tanned.

Okay,
we’re coming out here.

I’d like to see
cooked buns right now.

They feel
really fluffy.

That’s good.

Might be a
little bit over.

I gotta
speed this up.

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

I’m putting cream
inside of the buns.

I need this
to cool down.

I’m not feeling
great for time.

My fairy-tale buns
are chilling in the freezer,

so I’m just
taking this time

to get all the
decorating done.

Got my moss,
got my rocks.

It’s so
magical, isn’t it?

Delicious doodling?

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

to remove the lid.

We’re doing it.

Agh!

Please don’t explode.

Okay,
risky business!

It’s your
fairy godmother giving you

a 15-minute warning,
bakers.

Oh-boo!

The magic of
a pressure cooker.

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

As much as the
buns can hold.

Hot, hot, hot, hot.

I’m being as
generous as I can.

They’re leaking a
little from the bottom.

We don’t
want to under-fill it.

We also don’t want
to overfill it.

It might explode.

That’s not good.

The garden
is coming together.

I’m probably the most
inefficient person ever

at chopping up sprinkles.

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

It’s nice
and brown.

It’s ready to dunk.

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

Lemon glaze,
sprinkle glue.

Do they
look magical?

I hope so, please.

And now it’s your
evil stepmother

giving you a
five-minute warning!

My God.

Cutting this
one very close.

Ah, where’s my
the chocolate?

It’s all about
these fine little details.

Ugh.
Let’s go, let’s go.

Agh!

Fiddly little things,
aren’t they?

Ah, just stay,
stay, please, stay.

Ten! Nine!

Eight! Seven!

Six! Five!

Four! Three!

Two! One!

You’re done,
Bakers!

Hands off your
Signature bakes!

Down to
the last minute.

Bruno and Kyla
will now taste

the enchanted buns.

Wow,
what a sunburst.

This would get me
up in the morning.

The scouring is
really nicely done,

and the little clouds.

The story is right there.

So, you can see how
bouncy the dough is,

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

Oh, I’m so sorry.

The almond
and the cinnamon

in the horchata
is excellent,

but look at this
dulce de leche.

Beautiful colour,
it’s so flavourful

that we want more.

Okay.

Ryan,
that looks so bucolic.

The vocabulary
it’s bringing out in you.

Yeah, I have no
idea what that means.

- Colourful, country.
- Understood.

Yeah, it just has
that beautiful earthy feel,

but it’s still somehow
light and delightful.

Look at this
glass-like butterfly.

- Great sense of whimsy.
- Thank you.

I love the swirl
of the strawberry compote.

The lemon
and the strawberry

play so well together.

It’s not
overwhelmingly sweet.

You’re really saving
the sweetness

for those little sprinkles,

and I think that
was well done.

Beautiful ode
to your wife’s garden.

Thank you,
thank you.

They look
so polished.

They’re
absolutely glistening,

and you’re not hiding
behind the caramel.

You can see how beautifully
baked the buns are.

And the sprinkles,
looks like confetti.

Yes, I mean that
is such a great tip

to use a stencil.

I almost forgot
they’re handmade.

They have some nice
weight to them.

-Breaking like glass.
-Yes.

It’s very full,
I love that.

We can see the quality
of your baking.

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

Great flavours, beautiful
texture on the bread.

Lots of banana flavour
coming through

in a really
authentic way.

Just the right
tone on the dial.

-Beautiful, beautiful.
-Thank you so much.

Amazing job.

Jennifer, beautiful
display of colours.

I love how soft
it is to the eyes.

I love those
delicate butterflies.

I’m glad there is no wind
because it feels

so light and precious.

And the little
detail on your sprinkles,

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

to pipe the
centres of them,

so it’s a sprinkle
on a sprinkle.

Yes.

Now when we open it up,
beautiful colour contrast,

but we can see the restraint
in the dough there.

Using black sesame
crushed inside the dough is

so tricky because it
makes the dough heavier.

Yeah, it does.

You can see the
dough didn’t proof much.

But the Thai milk tea
custard paired with the

black sesame, great
flavour combination.

It’s beautiful
and very floral.

Thank you.

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

but every fairy tale story
has a conflict,

so we just need to resolve
that conflict and

bounce back and,
it will be a great ending.

The technical is next.

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

not frightening,
terrifying at all.

It’s Fairy Tale Week.

They can’t go
hard on us, right?

Ha-ha!

Every fairy tale
has a villain,

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

announcing your
Technical Challenge.

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

Fe-fi-fo-fum,

a little swim will
make them yum.

Ooh!

Get this guy a
beanstalk or something, hey?

All right, Judges,
we now banish you

from the tent.
Be gone!

Oh!

Where did
you get this?

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

You can’t
keep doing that.

That’s not good for you.

You’ve seen them
referenced in The Nutcracker

and The Night
Before Christmas,

and now we’ll reimagine
them for the tent.

Sugar plums!

Well, not actual
sugar plums,

but a perfect illusion
of the storybook fruit.

Made of soft cookies,
sandwiched around plum jam

and whipped ricotta,
these cookies are

a sweet fairy tale for
the taste buds.

Bakers, you have one
hour and 45 minutes

to make 10 cookies.

- On your marks!
- Get set!

Bake!

Oh my god.

Only in the storybooks have
I heard of sugar plums.

Oh, God,
this doesn’t sound easy.

They’re going to
be very intricate

and very complicated.

It’s never simple,
it’s never simple.

Bruno, I love
The Nutcracker,

and what a beautiful way
to bring the

sugar plum fairies
to life here.

It’s Fairy Tale Week,

so I wanted to do
something magical.

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

sandwiched around a
beautiful filling.

Oh my
goodness, Bruno.

[gasps
Is that the pit inside?

Yeah, it’s a
toasted almond.

Fantastic.

And you have
a plum jam and

a whipped
ricotta cheese.

They have to make them
both from scratch.

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

it might be too grainy
or just too soft.

This cookie, it just
melts in your mouth.

But the cookie has
to be baked perfectly.

If it’s undercooked,
they will just crumble

when you dip it into the
coloured syrup.

So once again,
it’s a test of

their understanding of
baking skills,

and can they truly make
something that looks like

a piece of art?

No time to
dilly dally.

Where’s my butter?

These
fairy tale cookies...

Woo!

...begin with grinding
freeze dried plums

into a vibrant powder...

Wow,
it’s very pretty.

...then, adding it
to the dough.

Beautiful.

"Continue whipping on
medium until combined."

It looks okay.

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

Is this a
ping pong ball?

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

I played the adult version
of ping pong a lot,

you know,
in university.

Beer pong.

They’re slightly
different size of

ping pong balls,
but we accept

all shapes and sizes,
right?

Gonna put them
in the freezer for a bit

and then bake ’em.

All right,
all right.

Ricotta.

Making ricotta is not what
I had on my fairy tale

bingo card today.

Can’t even
remember the last time

I had ricotta cheese.

"Heat until milk reaches
190 degrees Fahrenheit."

I don’t like temperature
-related tasks.

Come on,
come on.

Just being patient.

Yeah, that was a look
of agreement from Ryan.

Yeah, the look
of this is great.

I’m having a great time.

I’ve got my ricotta
on the boil here,

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

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

So, really helpful,
super appreciate that.

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

Freedom of expression.

We’ve made
so many jams

that I feel
confident doing this.

It’s just time consuming.

Heating it up until it
gets to a decent consistency.

I’m working on
the sugar plum syrup.

This is the swimming pool
that Bruno referenced earlier.

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

Never a dull moment.

"Stir in
the plum brandy."

Whew, baby.

It’s got quite
the kick to it.

I don’t
taste much plum in it.

That was a lot.
Yummy, yummy.

Oh, absolutely
nothing’s done.

We’ve got the
plum jam here.

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

I’ve got the fricking
ricotta here.

Got it all
crazy in here.

There’s too
many things going on.

I feel so stimulated.

Oh, Rapunzel,
let down your hair.

Okay.

Ah!

One hour left,
bakers!

Oh my god!
Already?

"Add the vinegar.

Stir gently with a wooden
spoon until the curds

start to form."
Okay.

This is going to turn
magically into ricotta,

I imagine.

I’ve seen a Nona
or two to do this.

My poor,
poor cheese.

Just delightful.

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

I’m making
the ricotta,

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

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

Oh my god, there’s
so much to do!

Ooh!

Back to the cookies.

It just says, "Bake
until baked through."

Agh.

What do we feel like?

I don’t know,
maybe 10 minutes?

Trying to do
my isomalt leaves.

I’ve never worked
with isomalt.

I avoid it like the plague

because it’s so
hot and dangerous.

Hot!
Hot, hot, hot, hot.

Well, I hope
I did it correct,

but to be honest,
I have no clue.

Don’t touch
it with your fingers.

Hot, hot, hot.

You’ve got to catch them
at the right temperature

to shape them.

Who needs nerves?
Not me,

but once it’s done,
it’s beautiful.

It’s hard candy.

Don’t think I’m gonna
win any awards

for my isomalt work,

but we might have
10 leaf-ish type things.

20 minutes left,
bakers

I don’t
have a lot of time.

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

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

Let’s get our
plums in a line here.

It is assembly time.

They are really
soft right now so...

I have to be very careful.

Okay,
I better go fast.

Oh, the jam is
not looking jammy,

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

Be careful.

How is this all
supposed to fit in here?

I don’t know
what I’m doing.

Oh my God.

Quick swim
in the old syrup.

That’s why
Bruno’s like,

"Make it swim and
it’ll taste yum."

That’s gotta be
delicious.

We will give that
man what he wants.

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

My hands are gonna be
permanently blue

just like some sort of
fairy-tale creature.

"Dip it in white
sugar to fully coat."

That is so pretty.

Bippity
boppity boo.

Hopefully we can
bippity boppity do this.

Ha.

Bakers,
you have two minutes.

Are you
kidding me?

Holy cow.

Agh!

This is just crazy.

The details
are always important.

Oh, my days.

Ten! Nine!

Eight! Seven!

Six! Five!

Four! Three!

Two! One!

You’re done,
Bakers!

Hands off your
sugar plums!

Oh my god.

What the
heck was that?

Bakers, please bring
your sugar plums up to the

gingham altar and place
them behind your photo.

Bruno and Kyla will
be looking for

sugar plum cookies
dancing with

flavour, technique,
and consistency.

Baker number one.

They’re fairly
even in size and shape.

And they give a fairly
good illusion of a plum.

Now, we can see
they’re quite soggy

on the bottom.

They’ve been
dunked too long.

The ricotta is
made properly,

whipped properly.

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

But the cookie
could have used

just a bit more
cooking time.

So close,
though.

Moving to
baker number two.

Quite uniform.

Nice two-tone
colouration.

Overall, it has the
illusion of a plum.

The cookie
has a really full structure

and texture.

It’s firm,
but crumbly.

The plum jam is a bit thin.

Could have used a bit
more cooking time.

The ricotta is
properly made, nice flavour.

Nicely done.

Moving to
our third baker.

Beautiful colour.

Mm. Nice,
even sanding of sugar.

I do see a few
cookies breaking at the base.

Break, break.
Super soft.

Could have used much
more baking time.

Jam has the
right consistency,

it’s cooked perfectly.

The ricotta has
a nice texture to it.

But you can
see the cookie dough.

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

And to our final baker.

These
look much paler.

Maybe they didn’t actually
dip them long enough.

And you can see
the two cookies

aren’t quite
the same size,

and it would be ideal
if they’re matching.

You can see when
they’re sized differently,

they’re not gonna
bake the same way.

Some of them are
actually fully baked

and some of them
are under baked.

Jam has the
right consistency

and has a great flavour.

The ricotta on
the other hand, though,

is a bit grainy.

Bruno and Kyla will
now rank the cookies

from bottom to top.

In fourth place...

Whose is this?

Jennifer.

Unfortunately,
it’s very underbaked.

In third place...

Zoë.
Inconsistent baking,

and the ricotta
needed some work.

In second place...

Whose is this?

Jo.

Great fillings, but
under baked cookie.

And in first place...

Ryan.

You sure?

Let’s freaking go.

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

Wow, yeah, I’m at
a loss for words.

I wish I could...

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

Yeah,
it didn’t go too well,

but make sure...

tomorrow will be the best
bake I ever put out.

Hopefully.

Wow, these bakers
are really serious

about Fairy Tale Week.

They’re incredible.

They seem to keep
bringing us new and more.

It just makes it
so exciting.

So, where does
everyone stand

going into the
Showstopper?

If we
look at Ryan,

he was so excited
when he won

the Technical Challenge.

And Zoë’s Signature
was our favourite.

Very tasty,
very polished.

And when it
comes to Jo,

she had a good
Signature.

There were a couple of
technical things about it,

and she was solid
in the Technical.

And Jennifer,
you know,

despite having some
issues with the Signature,

flavours were
delivered on point.

But she did finish last
on the Technical.

So, it sounds like
our heroes

have some
dragons to slay.

And we all know

they have the
ability to do it.

Bakers, welcome to
a Showstopper

full of wonder
and whimsy.

That’s because today
you will bring your

favourite fairy tale to life

with an edible
pop-up storybook.

Using cake
and cookies,

you will design a book that
includes pop-up elements

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

This is your
last bake before

three of you head
into the finale.

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

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

- On your marks!
- Get set!

Bake!

Semi finale,
Showstopper.

Those words
don’t sound real.

We are four and a half
hours away from

deciding who’s
going through.

So, going for it today.

Our Showstopper this
week is a pop-up storybook.

Ow.

The most successful
bakers will really enchant us.

I’m really looking
forward to making this cake.

My theme will be a
Beauty and the Beast.

I hope it will be a
grand Showstopper.

The bakers need
to be audacious today.

They have to create something
unique in terms of display,

beauty, but also in
terms of flavours.

They’ve got to take risks

if they wanna move
to the final.

So many eggs.

Excited to
make this cake.

I’m going after the
Princess and the Pea.

You know, it’s all
about trusting yourself.

That’s what I need
to do today.

The theme of this cake
is Jack and the Beanstalk,

the giant’s castle
in the sky.

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

What fairy tale
are we bringing to

- our edible plates today?
- Snow White.

It was the first costume
I got for

my eldest daughter,
Lily.

And apple is
the centrepiece.

I’m gonna try and
candy an apple.

A poison candy
apple for the judges.

- Yeah!
- Okay, nice, nice.

Jo will weave her
tale through a candy apple,

woodland
creature cookies,

and a cake evoking
Snow White’s dress,

made from sticky
toffee pudding.

You’ve really
challenged yourself

because I think if some of
the best sticky toffee

puddings I’ve ever had
actually kind of

- look like a hot mess.
- Yeah.

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

an apple on top
and hold it.

What could
possibly go wrong?

You tell us, Jo.

I’m adding
Earl Grey tea today.

I packed a suitcase
full of tea.

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

The first chapter
is cake...

I’m doing
a matcha cake.

I got a lot of cake
going on today.

...and it must
tell a delicious story.

I want flavour
to be number one,

so I’m gonna keep my
tropical summery vibes

with lemon
poppy seed cake.

-You know?
-Oh...

Let’s get these
cakes in the oven.

My babies.
Okay, where was I?

I’m working on
my cookie dough.

Normally it’s just
chocolate,

but the orange
and hazelnut

is the flourish that
the judges deserve.

The cookies
need to add detail...

This is gonna become
one of the mattresses

for my little princess.

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

This is my
miso, brown butter

chocolate chip cookie.

And what’s that
gonna take the shape of?

The brick road.

Chocolate chunks in there is
gonna look like bricks

and it’s gonna lay
on the ground.

Oh nice.

My woodland
animal cookies.

Aren’t they adorable?

Got the leaves
for the beanstalk,

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

fe-fi-fo-fum.

Ryan’s black sesame
lavender cookies

will pair with
a matcha, mint,

and strawberry cake,

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

Oh, how often
are you reading

this particular
story to him?

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

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

- Oh!
- But yeah, he’s...

Aw!

You know what?

I bet that he misses
you so much.

And I can tell
you’re a great papa.

I can tell!

Oh,
let’s go here!

Cakes
come out...

This is the
sticky toffee part of

the sticky toffee sponge.

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

...and cookies go in...

...as the bakers
push to get

all the elements ready.

This is a peach jam
that I’m cooking down

with some
orange liqueur.

It’s gonna be tasty
and a little boozy.

I’m going for the win today.

Sorry, Ryan,
but that’s mine.

What are you
going for today?

Nothing.

Zoë will go
for the win

by using lemon
poppyseed cake

and Earl Grey cookies
to tell the story of

the Princess
and the Pea.

Yum.

Will there be layer
upon layer of mattress?

Yeah.

And will
there be a pea?

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

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

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

Oh, yeah!

What kind of fairy
tale is that, you know?

Strawberry compote,

and mint,
white chocolate ganache.

These flavours, it really
goes good with matcha.

Wow, that’s still
bubbling ferociously

to be on off.
Oh my God.

That’s on full.

Jennifer got all the
brains on this side.

The brains of BC.

Jo actually helped me
develop this recipe.

She’s the Fairy Godmother
to my chocolate ganache.

Yeah.

Ann,
I found your shoe.

- That’s not my shoe.
- Ew!

I knew this didn’t
smell like your feet.

Two hours left.
Wait, what?

Stop,
it’s like five minutes in.

Coming out
of the oven.

Looking good.

Moving on
to my decor.

I’m doing a million things
at once here.

Lots of
decor elements.

Fondant, wafer paper,
all of it.

I’m going to
make a giant rose garden,

so there will be a
lot of buttercream.

Look at how many eggs
I went through.

At home,
my mom would kill me.

My wafer
paper leaves.

It’s a painstaking process.

I’m making
her bedsheets.

Ah... stress.

I’m a little nervous.

This is a crucial part
of my decoration.

Let it be beautiful.

It looks poisonous.

Ooh, don’t
touch anything, okay.

Butterfly time.

This is
the beanstalk.

Look at her roses.

- Beautiful!
- Thank you.

Basically,
the more I pipe,

the more pop up and
wow it will be.

Featuring flavours
of Earl Grey, miso,

and raspberry, Jennifer’s
Beauty and the Beast cake

will wow with a
piped rose garden

and an intricate
centrepiece.

This is gum
paste I’m working with.

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

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

If it works out...

it’s gonna look
really cute.

Bakers,
you have one hour left.

That wakes you up.

Are we in the final
touches of decoration?

Oh, I’m not even
close to being done.

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

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

Oh my God,
there’s so much to do.

This is a
butterfly pea tea syrup.

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

Have to be calm.

Whoof!

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

Let’s get this...

Stressful.

So much to do still.

Bakers,
you have 30 minutes.

Holy cow.

Chapter one
in the building

and scaffolding process.

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

It just takes
a lot of patience.

Her hands are shaking.

All hands
on deck.

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

I’m destroying
my work.

Fake pages here.

Give it the illusion
it’s an actual book.

This is where I need one
of the Seven Dwarves

to help me.

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

Ten minutes left,
bakers.

Hustle to
the end.

My hands
are sweating.

Oh my god.

Stencil time.

I don’t have time
to write a story.

Damn.

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

This is either a
ticket to the finale

or a plane ride home.

Oh-ho,
beanstalk time.

Stay.
Oh, stop falling.

It’s not funny.

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

I’m going to try
and float it.

Whoo!

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

Not in my storybook.

And they lived
happily ever after.

What’s next

Bakers, you only
have two minutes left.

Let’s go!

Go, go, go.

Argh! Agh!

Hustling to
the last second here.

Oh my gosh....

Oh, no,
this is really hard.

Oh!

Good enough
for me.

Good night,
princess.

You caused me a
lot of stress.

Ten! Nine!

Eight! Seven!

Six! Five!

Four! Three!

- Pea!
- Two! One!

You’re done,
bakers!

Hands off your
storybooks!

- Holy!
- Great job!

Could have used
like 10 more minutes.

Jo, I cannot believe
you’re able to make

such a real-looking book
out of cake base.

Just the way the
little characters pop up,

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

Thank you.

And the apple detail,
you’ve made it

such a dramatic
centerpiece here.

Should we have
a little cookie?

-Cookie first, yeah.
-Okay.

Cooked perfectly.

You’re getting
a chocolate.

You’re getting
a little orange.

You’re getting a
little hazelnut,

all in one shot here.

Okay, should we cut
into our storybook here?

- It’s holding.
- Yeah.

The ganache helped me.

You get that
molasses coming through.

And it’s interesting
because it looks so dense,

but it melts
in your mouth.

Jennifer, just look
at this rose garden.

A lot of great
piping skills to create

different shaped roses.

And then you have a
beautiful fountain.

If you pour
that over the top,

it should cascade down.

Oh, this is so fun,
Bruno!

Oh, wow.

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

That miso just adds
so much richness

to the cookie, itself.

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

Yes.

We’ll try
your chiffon cake.

Beautiful cake layers,
nice and even.

The chiffon cake
is nailed,

in terms of texture.

Putting Earl Grey tea
and chocolate together,

they really do
cushion each other.

And then the raspberry’s
there just to remind you

that it’s bright and fun.

That buttercream,
you must have whipped

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

Ryan, I cannot believe
how you have this

actually floating in the sky
right up the beanstalk.

The whole story of
Jack and the Beanstalk

is right here.

This is a particular
favourite of your son’s?

Yes, yeah.

You can see
the love in it.

The worn pages of
the book, you know,

it’s probably been
read many, many...

- Many times.
- Many times.

Okay,
let’s try the cookie.

Putting sesame
and lavender together

tastes great.

It’s a beautiful
marriage between

something very floral and
something quite nutty.

Mm-hm, okay.
Let’s have a look here.

You have that beautiful
green colour from the matcha.

I think matcha
and strawberry,

if that was all
that was in here,

it would have
been brilliant.

But when we get into
matcha, strawberry,

peppermint and
white chocolate,

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

Gotcha.

Zoë,
we have to be very quiet

because somebody’s sleeping.

Yes, exactly.

It looks
like a dollhouse.

- Oh, thanks.
- Beautiful.

Thank you.

This is really
controlled, tidy.

I love how you have all
the different mattresses,

and each one has a different
texture and colour.

And the piping
with different tips

and different colours.

The mark of a
good baker, right?

Okay, should we
try the cookie?

I’ll take the headboard.

Yeah.

Great tea flavour,
very buttery.

Oh, look at
that peach jam,

like a jewel
in the centre.

Mmm.

That cake
is stunning.

The poppy seeds
are popping.

The jam is just unctuous.

It’s peach all the way.

This is just a really
delicious cake.

-Thank you, Zoë.
-Thank you.

Stories are
very powerful,

and even more so
when they’re edible.

I love that each baker
gave their own interpretation

and brought a little
more of themself.

Yeah, I mean,
Ryan is not afraid to

push boundaries on
what he can do.

Maybe his flavours today
were a bit confused,

but he took a lot of
risk in both challenges.

Yeah, absolutely.
Look at Jo.

She’s had a solid week
across the board.

The quality of her overall
Showstopper

was really great.

And Jennifer needed
to come back with

a spectacular Showstopper,
and she did.

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

And then when
it comes to Zoë,

I mean, her Signature
was our favourite,

and the flavour of Zoë’s
cake today was

probably the most
memorable thing

we’ve tasted this week.

Each one of these bakers
brings their own magic.

And this is
why it’s so difficult

to pick a Star Baker,

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

Bakers,
thank you so much

for an enchanting
Fairy Tale Week.

I am absolutely
thrilled to announce

this week’s Star Baker,
and the person

who is guaranteed a
spot in the finale.

This week’s
Star Baker is...

- Zoë!
- Yeah!

I knew it!
I knew it!

Let’s go!

Oh my god.
Wow, thank you so much.

At this stage
of the competition,

you’ve all become family,
which makes

having to say goodbye
so much harder.

The person leaving
the tent today is...

Jennifer.

We’ll miss you.

You did so good.
You did so good.

Episode seven.

Seven weeks of
crazy bakes.

I’ll see you again.

I know, I know.

Being able
to compete with

such amazing people,

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

It was an
absolute pleasure.

You know, if I
was Jennifer’s mom,

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

I would be so
proud of her.

Final four, guys!

Final four!

Jennifer is just
one in a million.

I just love her so much.

Oh, Jennifer,
I’m gonna miss...

I’m gonna miss ya.

I can walk away
knowing I did try my best.

I’m proud... Yay!

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

Thank you!

I’m so shocked.

- You deserve it.
- So good.

It feels so good to’ve
been Star Baker

going into the finale.

-Congratulations.
-Thank you!

Get over here.

All the doubts
I had about myself,

to get that pat on the
back is everything.

Thank
you for today.

That peach cake
was so memorable.

Aw, thank you
so much.

This is my Fairy Tale
happy ending.

Congratulations.
Welcome to the final.

Finals,
here we come.

Yeah,
it’s something, man.

Being away for
my family for so long,

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

get that little extra
boost to get me

over the finish line.

Head down tomorrow,
first thing.

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

planning and preparing and
pulling out all the stops.

Back to work.

Next time...

Welcome
to the finale!

- Oh my god!
- Woo baby!

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

You really got
to bring it today.

I’m running on
pure adrenaline.

Who will
churn out a win?

I want
that cake plate.

The Season Nine
winner is...