All language subtitles for Harry.Potter.Wizards.of.Baking.S02E04.NaijaPrey.com.srt - eng(2)

Warner Bros. Studios,
Leavesden, England.

Home of the iconic
"Harry Potter" movies,

and now the home of
the world's most

magical baking competition.

Oh my God.

So far, our baking wizards have
proven their cauldrons are

bubbling over with creativity.

- Oh.
- That's cool.

Last time, Jujhar and Katie
emerged top of

the potions class
and won a big advantage.

And Angel and Rui
bid us farewell.

Coming up, the bakers explore
another corner of

the "Harry Potter" universe,
the legendary Diagon Alley.

Critiquing our bakers,
are best-selling food writer

and chef Carla Hall,
and molecular gastronomer

Chef Jozef Youssef.

- Ah.
- And how will our bakers react
to a shocking twist

in the story?

No.

Hello, bakers.

- Hello.
- Hi.

The grand final
is now in sight.

And Oliver and I have
a little confession to make.

We solemnly swear
we've been up to no good.

Uh-oh.

The "Harry Potter" series is
steeped in triumphant returns.

Hagrid's release from Azkaban.

Harry's resurgence
after the Battle of Hogwarts.

Even the return of you-know-who
was celebrated by some.

- Mm.
- Hm...

So we wonder how you would all
feel if some beloved characters

were to... re-emerge?

Oh...

Oh, my god.

Please welcome back
the reigning "Wizards of Baking"

champions, Zoe and Jordan.
- Hey, everybody.

So, I'm genuinely shocked that
Zoe and Jordan have just walked

through the Floo Network,
and obviously, we've got a lot

of admiration for them.
They're season one champions.

They're the people
we want to emulate.

An amazing surprise,
a really cool surprise.

- Long time no see.
- Hello.

- Yeah.
- My first thought is,
"They're here to judge us.

They're the guest judges."

How's life been, though,
since being crowned

"Harry Potter: Wizards of
Baking" champions?

- Great.
- Well, thank you.

Doesn't feel
that long, honestly.

Feels like we were just here.

And it looks like you may know
some of the people out here.

Yes.
Hi, Jen.

Jenny and I go back
quite a few years.

We've hung out together.
We've actually competed together

on shows, and she very kindly
took my cat for me

when I moved
from the UK to New York.

So you're good, you're
very good friends, I think?

She trusted me
with her fur-baby,

for goodness sake.
- I did.

But, bakers, Zoe and Jordan
are not here to simply

wish you well.

This season, to be the best...

...you're going to have
to beat the best.

- No.
- Oh, no.

No way.

Wow.

From here on in, they are
in the competition to try to

defend their title.
- Wow.

- What?
- Thanks for the addition.

Jenny, why are you
wiping away tears?

Because I'm furious with her.

Are you kidding me?

We are against them?

I know what
Zoe and Jordan can do.

- They won last year-- .
- They are so talented.

Please go and join
your fellow competitors.

We are not gonna be loved.

I know how I would feel
if I were them.

Looking around
at our competitors,

that's a little intimidating.
The skill has gone up.

I want to rise
to that challenge.

And to win again
would be unreal.

This is colossal news
for you all.

What we need now is
a super-sized challenge.

We want you to blow up
a famous "Harry Potter" object

to truly preposterous
proportions.

And because they probably
won't fit in a regular room,

you'll be presenting them
on the famous cobbles

of Diagon Alley.
- Ahh.

At each of
your stations, you'll find

a wizarding artifact
you must supersize.

Just like when Hagrid first
showed Harry the delights

of Diagon Alley,
your showpieces must reveal

something from within.

You have six hours to complete
this super-sized challenge.

- Let the baking begin.
- It's my turn.

This is the wizard's chess
queen piece.

One of the trials
of "The Philosopher's Stone."

- Wow.
- And the first trial
of Zoe's.

I'm gonna
need to build her.

- Maybe not quite as big as me?.
- Yeah, that's big.

Lucius Malfoy's
Death Eater mask.

Super-sized?
This is big already.

It's gonna take a lot of cake.
A lot of cake.

And it's gonna be
really heavy.

You win the quidditch match.

Everybody who has seen
"Harry Potter" knows the symbol

of the snitch.

It definitely adds a little bit
of pressure.

You catch this, Potter,

and we win.

Whoa.

We're gonna need some
structure inside, I think.

- Yeah, definitely.
- To hold the wings,

because there's gonna be
white everywhere.

We are making a Golden
Snitch with a five-foot wingspan

and the main sphere
cast in chocolate.

Priya will cast
the main part of the sphere,

and I will work on
the decorative elements

of the sphere in modeling
chocolate and cake.

And gold, gold,
gold, everything.

- Everything's gonna be gold.
- OK.

We're gonna be
covered in gold.

- Yeah, we are.
- That is
actually beautiful.

- Look at the detail.
- It is so pretty.

Yes, there's a lot
of writing on this.

We have the Slytherin locket.

It was owned by
Salazar Slytherin,

and it was turned into
a Horcrux by Voldemort.

- It's probably one of my strong
suits that I can bring to this.
- Yeah, awesome.

I can really get
all that detail in there.

Chocolate frog made
of 70% real "Croakoa."

- Nice, a lot of chocolate.
- "Watch out, they hop!"

Watch it.

- Whoa, there it is.
- OK, it didn't jump.

It is chocolate.

You're gonna be making
this from solid chocolate.

- Exactly.
- I'm gonna be
carving the frog

out of cake.
- And removable panels...

So they can
see the frog inside.

So, I think we've got
our reveal sorted now, right?

- Attention bakers!
- Oh, my gosh.

We solemnly swear
this is the final surprise.

- No.
- Oh, no.

If you all look underneath
your museum boxes,

you will find that we have
secretly and randomly placed

a small surprise for you.
- Ooh.

Some of the most famous
wizarding sweets around--

Bertie Bott's
Every-Flavored Beans.

Bertie Bott's
Every-Flavor Beans?

They mean every flavor.

There's chocolate
and peppermint,

and there's also spinach,
liver, and tripe.

George sweared he got
a bogey-flavored one once.

OK.

Once you've identified
your flavor, you need to

incorporate it into
your delicious tasting elements.

The judges will be marking
your showpieces

on execution and taste.

Let's hope you don't
get vomit, earthworm,

or earwax.
- Quite like that one.

- It's my favorite.
- I know exactly what that is.

Yeah, that's definitely curry.

Your Bertie Bott's bean
flavor is...

Marshmallow.
OK, that's good.

- Ew.
- Oh, my gosh.

Your Bertie Bott's bean
flavor is baked beans.

It smells buttery.

Your Bertie Bott's
flavor is toast.

This is a great flavor
for baking.

It reminds me of
being in the garden.

Yeah.
It's, like, leafy.

Grass, Molly.

That's why it reminds
me of being in the garden.

Sorry, the taste is still...
.

So this is gonna be
a yeast-infused cake.

It's gonna be
all about toast.

For our tasting element,
Katie and I are going to make

this toasted milk cake.

We're gonna actually toast
the sponge layers.

We're gonna add a yeast
simple syrup, an apple chutney,

sourdough crunch,
we have a buttercream which has

a toasted meringue and a little
bit of malt added as well.

I'm thinking, because it's
a face, it'll be really funny

to cut it out of the nose.

I have never worked with
wheatgrass before, but I know

that sometimes you can get
a shot of it in a smoothie.

What can you do with grass,
apart from blend up

a lot of grass and put it
in a cake?

When I think of a grassy,
earthy flavor profile,

my mind goes straight to matcha.

Our tasting element is gonna
be the resurrection stone,

which will be hidden inside
the snitch for the stone.

I'll be making a matcha mousse
and a raspberry gelée

with a pistachio matcha,
feuilleton crunch,

and wheatgrass simple syrup
to soak my sponge.

It'll be great for anyone
who likes matcha very much-a.

Our flavor bean is grass,
and I'm gonna make sure

the judges taste it.
- That looks great.

I'm getting as much cake
stacked on here as quickly

as I can, because then
the fun stuff can happen.

We're gonna make
a four-foot-wide chocolate frog

box, and we're gonna have
a massive chocolate frog inside.

What I want to do is just get
as much on here as possible,

cover the whole thing
in ganache.

Just making an enormous,
big-ass chocolate frog.

Jenny and Alex.

Jenny, I've got to start
with your face when Zoe

walked through that
Floo Network.

Did you ask Zoe for advice
or anything before you came on?

She was really cagey.

She said to me, "Oh, no,
don't make me run through it

all again, you know,
it was so tiring."
- Wow.

So now I know why.
The mini minx.

So what did you used to do
before you started baking?

I did a degree in fine art
and textiles, and ended up

teaching art and design
to kids at high school.

You have to be quite bossy
to teach high schoolers,

and if the situation is
really tense,

the bossy teacher
in me comes out.

The chocolate frog is probably
top of anyone's list who's ever

seen or read anything
to do with "Harry Potter."

If someone was gonna make me
a four-foot chocolate frog...

I'd be scared to death.

No, I think I'd be thrilled.
Happy Christmas.

- Here's a chocolate frog.
- Wow.

Mum, if you're watching,
that's what I'd like

for Christmas.
- A four-foot
chocolate frog.

Interesting.
That might be that.

I think the tomatoes are
in the fridge.

Ever since our win, Zoe did
promise that she'd come visit

where I work.
- I had the most amazing

50th birthday weekend there--

super memorable,
and we had such a great time

just seeing you operate
in your world.

We have a great friendship.

How does it feel to be
back in the kitchen?

It feels like yesterday
we were in here,

but the kitchen does not
feel like that.

Zoe, you know I love you,
but I'm gonna do everything

to stop you.
You know that, don't you?

- Wow, OK.
- I wasn't expecting that.

Because I know
what she can do.

Can I have
a little stepladder?

Is that possible, please?

Since the last season of
"Wizards of Baking,"

I have actually
immersed myself in the world

of traditional art
and sculpture.

It feels like they've upped
the ante this year,

don't you think?
- Yeah, I think so.

The queen is essentially
going to be cake.

It just is a beast.
It's tall, it's complicated.

It's beginning to feel like
me versus the queen.

That is not right.
Something's not right.

The waist wasn't in the
right place, I've just realized.

I am not in my groove,
and I am making rookie errors.

Zoe's cake's falling
off her showpiece.

Jordan, I am behind.

Suddenly, I feel very rusty.

- I'm obviously not up to speed.
- Keep pushing.

- It's twisting so much.
- We got it.

Can I have the medic, please?
Ooh, that hurts.

2
I just need medic.
Don't want to get
blood everywhere.

Yeah, do it tight, because
I'm gonna be getting it wet.

Yeah.

I'm starting to worry that
we may not have a queen piece.

- Thank you.
- You and me both.

The stress is mounting.

I don't want to be going home
on the first challenge.

That's embarrassing.
I don't want to do that.

I don't want to put Jordan
in that position.

Oh, my god,
I'm out of practice.

Can you tell?

Almost like first episode
all over again.

But worse.

So I took all the rice cereal
stuff off because it kept

falling, went back in with cake
and a whole load of ganache.

Come on, Zoe.

I mean, I've literally got
my hands in it at this point.

- Yeah, you do.
- This is a whole new
ball game.

We have more to prove.

I just don't understand
how I'm gonna get this finished.

- It's a genuine concern.
- You got it.

- Keep going.
- OK.

Only four hours to wring
some flavor out of

your Bertie Bott's
Every-Flavored Beans.

Oh, yeah, I got
a little whiskey, nice.

- .
- Awesome.

I'm really glad that we got
marshmallow, because we could

have ended up with some weird
Bertie Bott's flavor,

like rotten egg or,
I don't know, grass.

For our tasting element,
we're gonna make

an emerald bonbon.

Now, we're taking inspiration
from the central piece

of the locket, where it
has these beautiful

green gemstones,
and we think that that could be

a really great place to put

our tasting element.
- Nice.

Beautiful.

These green gemstones have
a beautiful shine of green

cocoa butter, a passion fruit
shell, a Thai basil

and passion fruit gel,
a Thai basil marshmallow.

Andy, what do you think?

It's a bit sweet, so don't eat
all of that, but...

- Delicious.
- That's herbaceous,

and then obviously the gelatin
will give it that...

That marshmallow
we're looking for.

And then a coconut
crunchy, and that will be

our finished bonbon.

Oh, these are beautiful.

Oh, yes, those are perfect.

All right, guys,
how's it been going?

It's been good.
We've been doing well.

- Do we all like each other?
- We all love
each other.

- Do we?
- Oh, Jenny,
we all love each other.

Who's won a challenge?

We're the only ones
who haven't won anything yet.

Well, you know what?
Me and Zoe didn't win

until the semifinal.
- Really?

- So you're in
good company, Molly.
- Yeah.

So now what I want to do
is get that lovely

chocolate frog texture.

So I'm now covering him
with some really nice

dark chocolate
modeling chocolate.

With creatures, I use
my art background.

To bring that character
to life, you're gonna have to

think about skin texture.

Whether it has a leathery skin
or shiny skin, it's a lot

of pressure.
But this is my thing.

This is massive.
I can't even reach the top.

But I'll get a ladder.
Or I'll use Jujhar.

It's gonna be very
ambitious, because his mask is

deep on the side.
It's really large.

So that's gonna be
a lot of cake.

Our showpiece has to reveal
something from within.

So we've got these two levers
that are gonna pull out,

and it will reveal the snake
tail and the snake face.

We are trying to fill this
with cake and cake and cake

and layers of cake,
and it has to be amazing.

Oh, Jujhar, Jujhar, while you're
up there, can you change

some bulbs for us, please?
- Ahh.

This is taking a lot
of time, but there's so much

to do still.
- I don't know if you
feel the same,

but I'm starting to
get a little stressed out.

We don't know if we're gonna
finish this challenge.

- He's so big.
- Bakers!

We are approaching the halfway
mark in your challenge.

And I did say that there were
no more surprises.

- Oh, come on.
- Little liar.

- You fibber.
- But I didn't.

- Oh, smokey, smokey, smokey.
- Oh.

- Uh-oh.
- Oh, oh, no.

Look who's joining us
as our guest judge tonight.

One half of Hogwarts'
other famous twins,

Padma Patil herself,
Afshan Azad.

She's so beautiful.

She's so glamorous.
She is gorgeous.

I'm relieved she's not
a competitor as well.

Oh, my goodness, yeah.

Well, you had some
great moments in

the "Harry Potter" movies.

- You survived
joining Dumbledore's Army.
- Yep.

You survived
the Battle of Hogwarts.

And most impressively of all,
you survived going to

the Yule Ball with Ron.

Are you going to ask me
to dance or not?

No.

- That didn't end well.
- You were
genuinely upset?

Yeah, I actually want
to dance.

I went through the dancing
lessons with you guys,

but Ron didn't ask me to dance
in the end, so it was

all wasted.
- Well, maybe...

Is there a baker here
who could perhaps

dance right now
with Afshan?

Stefan, come on, come on,
you come down there.

Come down with Afshan,
she'll have to do it.

- Come on.
- Er...

Er...
What do we do?

Here we go, here we go,
here we go.

Wow.

Look at that.

So, I'm there, I'm dancing
with one of the Patil sisters,

and who am I to pass up
this opportunity?

I'm just gonna do what I used
to do at school dances,

just stand on the end.

That's what I've waited
20 years for.

- Yeah,
good job, Stefan.
- That's my partner right there.

That's my partner.
Cries.

Afshan, did you happen to
bring any surprises with you?

Well, it's funny that you say
that, Ol, because I have this.

Come on.

- I believe this is for you.
- For winning
the last challenge.

Give it a read.

The "Harry Potter"
stories emphasize

the importance of
helping those in need.

Friends like Ron and Hermione,

family like the Weasleys,

and even Dobby and Fawkes
helped others to overcome

the obstacles they faced.
- Of course.

Phoenix tears have
healing powers.

Your advantage is
chefs Carla and Jozef.

They're gonna help
your team for 15 minutes.

We get to work
with Carla and Jozef?

- Yes.
- But nobody else does?

So just shout "helping hands,"
and then help will be

on its way.
- OK.

- Awesome.
- That's amazing.

- Thank you so much.
- I'm making wings.

The wings of the Snitch are
weird because they look like

very fine metal.

I'm thinking, what if I put
great big sheets of wafer paper

and then wet them and then set
them so they've got like a base

to stick to?
- And now
you can just fly.

So I've got these giant domes
that I'm gonna put together

to make a very,
very large Snitch.

So the Golden Snitch is
a complete perfect sphere.

They're huge.

You could make like
an igloo with them.

- Right?
- You can live in it.

Normally, I work
with tiny little bonbons.

The process is the same,
but I've really not got a lot

of experience with working
in such large structures.

- OK.
- Our magical element
will be

the snitch opening to reveal

the Resurrection Stone
tasting element.

The armature would just open
with a hinge like this.

- Tricky.
- Look how much.

Oh, my gosh.

We place the armature inside
and... it doesn't fit.

- It was too big.
- A chocolate sphere
is not gonna work.

We've moved on, so we're using
cake now instead.

A sphere is always the hardest
thing to make out of cake.

The gravity of the bottom half
and also the symmetry,

there's no real way of
measuring it, so you're

doing it by eye.

This is a losing battle,
I'm afraid.

I mean, we gotta put
something out there, right?

We're at a bit of a loss,
to be honest.

I don't know what else to do.
It's just collapsing now.

It's not gonna work.
I don't know what else to do.

2
Molly, come talk
with me.

The thing I don't want to do is
not present anything.

- No, no.
- What do we
want to present?

We don't want to
tap out, it just sucks.

And we are thinking of just
anything and everything.

- If you can
stick them together...
- Mm-hmm.

is there a way of
blending the seams

and then
we can go straight on

with modeling chocolate?
- Absolutely.

- And then gold it all.
- Yeah.

So all we have is
essentially a chocolate dome,

which is better than nothing.

If we can lop this off and set
it in the middle, we can use

this structure to
attach the wings.

Just drill holes in,
the wings go in.

Competitions get tough,
and you always have to pivot.

I'm a bit of a good
problem-solver, I think.

We're only using
this armature for the wings.

- Just like that.
- Now we have a snitch
with wings.

- OK.
- Take it back off.

- Better than nothing.
- Yes.

Can we make the point face...

forward?
- Oh, no, no, no.

You're right.
Square.

Nice, nice, nice.

We still need to have
the revealing element,

and now it's one solid sphere.

How are we gonna get
the dessert out?

You know what?

That's future Molly
and Priya's problem.

At least we can
go out with a bang.

Yeah.

Even darker.
Seriously.

- Really?
- Yeah, yeah, yeah.

- Oh, yeah.
- Because we want them
to not realize

that's the tasting element.
- For the tasting element,

the frog eyeballs are
a curry bonbon

with curry caramel ganache,
also a roasted peanut nougat,

and it's gonna be
covered in chocolate.

Two hours remaining.

Look at me.
Look at me for a second.

I need you to talk to me
about what we're doing,

because you're doing things
without consulting,

and that's so good, but I don't
know what we're doing, OK?

We are behind, and I am really
stressed, and honestly, I think

that this is the time
that we need...

our advantage.
- Yes.

- Helping hands?
- Helping hands.

- I don't have a wand.
- Fear not, bakers.

For the next 15 minutes,
Jujhar and Katie will be

assisted by two talented chefs
you will all recognize.

- Who is it?
- Wow.

It's culinary superstar
Jozef Youssef

and world-renowned chef
Carla Hall.

You're kidding me, man.

I'm so happy to see
you in chef coats.

You've got us for 15 minutes.
We're coming over.

Thank you.

The timing is
absolutely spot-on.

We have four hands.

We need eight hands to
smooth this huge mess.

- Yes.
- OK.

- We're shaving off chocolate.
- So, like here?

- Yes.
- Oh, I see.

That's a Hagrid-sized
mask, isn't it?

I've never actually worked
on something this big.

- This is a first.
- That's unfair.

- I've never scraped chocolate...
- Off of a face?

Yeah, I'm actually
breaking a sweat.

- Wow, that is some advantage.
- Am I doing a good job?

- I think I am.
- You're doing a fantastic job.

As judges, we do like
constant reaffirmation.

When you judge us,
just remember what parts of

this that we do.
- That we contributed to.

They're really putting
them to work, aren't they?

They really are.
Jozef's getting his arm
workout in for the day.

- He is, isn't he?
- He doesn't need to go
to the gym now.

He's gonna be flexing
a lot later.

This is a lot of work
for just two people.

30 seconds left,
Jujhar and Katie,

and help.
- But we're having
a play date-- no!

I know.

I could really do with
four extra hands

and 15 extra minutes.
- Yeah, I get that.

That's really bad manners
in my house.

Your feet off the table
is what they always said.

- Oh, yes, Jozef.
- Right?

If you guys win, I mean,
it really is because of what it

looks like up here.
- Oh, yeah.

This is the gold.

Jujhar and Katie,
your 15 minutes are up.

The next time you see them,
we'll be down on Diagon Alley

for judging.
- Thank you.

- I love that.
- This is big.

I'm starting to work on
the top part of the locket.

It's gonna be really difficult
to get all of those

intricate details that are
within this small item

and kind of enlarge them.

Now that I shaped
the top of the locket,

I can now ganache it,
so I can then fondant it.

The top half is created
using puff rice cereal,

fondant, and chocolate.

All good?
On there.

I think to go far
all the way in this competition,

it will take both of
our skill sets working together.

- Teamwork makes the dream work.
- Dream work.

We finish each other's...

Sentences.

Stefan and Andy, we've got
the Slytherin locket.

- Oh, yeah.
- What bean flavor have you got?

- Oh, can we try and guess?
- Yes, please guess.

Guess and tell us.

- One, two, three, strawberry.
- One, two, three, glue.

- Strawberry?
- Strawberry.

- Tastes like glue.
- It's marshmallow.

- Mm, of course it is, yeah.
- So you get the little
bit of glue

in the back of
your throat, yeah.

So have you played
with these flavors before?

Oh, yeah, so Thai basil is
one of my favorite ingredients.

I'm actually pairing that with
some passion fruit as well.

We actually use it
at the Pan-Asian restaurant

at the hotel that I work.
We have seven restaurants,

and I oversee six of those.

Is that why
you're always doing this?

- He actually
can't sit still.
- I really do.

Just think about
all the menu changes.

Yeah, it's intense,
but I love it.

So, Jordan, this is where
the collar's gonna go.

Does that give you enough space
here for the head?

- Oh, my god, that looks so cool.
- I have to mold a lot.

I have to mold the head,
things for the staff,

the hands, the shield.

The list is very, very long,
but chocolate excites me,

so I...

I feel like I'm in my own
little world now.

We're doing such a big piece,
but she's also so fragile.

- She's a chess piece.
- This is there.

- It's there.
- I think I need to
move on to the cake.

- OK.
- I'm going to make a baked bean
inspired layered cake.

I want to do, like,
a baked bean crumble.

I'm gonna dehydrate some beans,
toss them in a little bit of

maple syrup and cinnamon
so they're nice and crunchy.

It's gonna form a layer.

Once they're in, I'm gonna
start on a tomato and honey

cake, and then I'm going to
make a white bean buttercream.

My cake is going in the plinth
the queen is standing on.

- Zoe.
- Hi.

I'm doing the can.
I'm doing the beans.

Well done.
OK, cool.

It's a tough, tough flavor.

Savory baked beans in tomato
sauce in a tin, not designed

to be in a cake.

To accompany the cake,
I'm actually gonna make

a can of baked beans.

The beans are going to be
a bean praline that we take

some dehydrated beans that are
dipped in a white chocolate

dip, and then they're gonna
be tossed in the tomato sauce.

And then we're gonna
put that in a can.

And it looks just like baked
beans, but a sweetened version

that's gonna be sitting in
the piece that's gonna reveal

for the judges.

I'm making the chocolate box,
and it's a bit tricky.

I have to make a lot of things.

All of the details,
the huge panels.

So I need to make... like,

50 chocolate transfers
so that I can cover all the box.

I will be making five of
the big ones, and I have to

make ten semicircles.

This is really important work
because we need it to look

as real as possible.

I made the Christmas village--
a ton of chocolate,

but it took me three months.
To do a piece in six hours--

that's difficult.

I'm running around making
all the chocolate work

and start assembling them.

Running, running,
and more running.

I'm just getting exhausted.

I'm getting little bits of
gold on, but I can dust it off.

- Have you got a spare?
- No.

Have you got one
that's complete?

No, no, no.

2
We don't have the time
to make more chocolate.

The one that's
most important is this one

round here, remember?

Because remember, the front
of the box will be here.

This is the front.
So that side.

This one here, Alex,
this side's the most important.

The judges are gonna be
viewing it from the front,

so I then make the decision
to prioritize the front.

That's it, that side.

Katie, can you spin
the piece, please?

Hey, Katie, can you spin
the 400-pound piece?

That's what Jujhar
just asked me.

For our reveal from within,
we're gonna have two snakes

come from the eyes.

In the middle of
the snake, we want to put three

chocolate eggs attached
and put them in there

like a little nest.
- Cool.

Just ten minutes to go.

That's not enough time.

I need at least another five
to get this lattice painted.

It's been really fun
working with you.

Oh, you.

If I put this on,
will that help you out?

Yeah, I need it for visual.

It's like painting
your portrait.

It's weird, you don't have
snakes coming

out of your eyes, though.

- Whoa.
- Got it, got it, got it.

This is a crazy challenge.

Ten, nine,
eight, seven, six, five, four,

three, two, one.

Arresto momentum,
your time is up!

- Are you all right?
- Yeah, I'm all right.

It is just a lot.

Wow.

Oh, this is an incredible
scale, guys.

- The detail.
- And it's really nice
and smoothed out.

Yeah, you must have had
some real good help.

We did.

The best this side
of the Atlantic.

Thank you.

So we asked you to reveal
something from within.

Take a look.

- Ooh.
- Oh, wow.

Whoa.

We have a snake
holding some eggs.

- What?
- Oh, my goodness.

This is
super impressive.

That's a real showstopper
of a piece that you've got.

I mean, I've never seen
anything like this.

For our Bertie Botts
bean flavor, we had toast.

We can't wait
to try this, guys.

Bring it on.

So, we have
a toasted cake.

We added a little bit of yeast
in our simple syrup.

We paired it with
an apple chutney to add

a little bit of tang.

We added a little bit
of sourdough crunch.

And then we did a torched
Swiss meringue buttercream.

- Ooh.
- I do get that toasted smell.

- It smells of buttered toast.
- It smells of buttered toast.

The apple
doesn't overpower.

I like the sourdough, but I do
think that the sourdough could

have been toasted a little more
so that it actually gets

a little crunchier.
- I 100% agree with that.

- But does this taste of toast?
- Yes.

- Nailed it on that.
- Guys.

Thank you.

Oh, my gosh.

I'm talking with my mouth full,
because this is so good.

Thank you.

Overall, I think you've done
a wonderful job with this.

- Thank you.
- Thank you.

- Hi there.
- Hello.

We're whispering
because it can hurt us.

I love the detailing that
you have with these

lovely green,
Slytherin-like emeralds.

Revealing something
from within.

The note inside is
saying that this is not

the real Slytherin locket.

- Wow.
- Wow, oh.

In terms of your execution,
I think everything was

really neat.
The painting details are great.

But the reveal,
I think it's a little simple.

Do I feel this is
at the standard of some of

the finishes I know
you're capable of?

I'm not quite as sure.

And what Bertie Bott flavor
did you guys get assigned?

Marshmallow.
So what we have is

a Thai basil marshmallow,
we have a Thai basil

passion fruit gel,
and finally, a little

coconut crunch
inside there as well.
- Oh, that's pretty.

I would wear that.

Yeah, that would be
a beautiful pendant, yeah.

- Let's go.
- Mm.

Wow!

That Thai basil hits
you straight away.

There's so much flavor
in there.

But do I get marshmallow?
Not necessarily.

- Agreed.
- Had they been

a couple of bite-sizes
rather than one

little bite, yes,
you would have been able to get

more marshmallow.

- Thank you.
- Thank you, guys.

Right, this is my favorite of
all "Harry Potter" artifacts,

the golden snitch.
Right, let's see.

Yeah, that's what it should be.

Right, now, the scale
and size is great.

I have to say, these wings are
looking a little featherless.

Well, let's talk
about the body.

The orb, in itself,
looks really good.

I think there are some issues
where you've joined it

and where you've embellished,
but really good finish,

and the color is good.

I just want to
say, congratulations,

first and foremost, for even
getting this out here.

I saw your struggle
in the kitchen.

Well done to you girls.

And where have you hidden
this tasting element?

Because we've asked
for something to be revealed

from within.

So the Resurrection Stone
entremet is inside.

- Wow.
- Ooh.

We are gonna have a little
bit of a way to get it out.

- OK.
- You may need these.

- Oh, my goodness.
- What?

Because I'm gonna
need this.

- What?
- One way or the other,
it's gonna...

Oh!

Yeah, I'm definitely putting
these on.

- - .
- OK, stand back!
- I've got you.

Stand back.

2
This might take me
a few seconds.

OK, you have a beater's bat.
You are really in the game here.

- You get out all your anger.
- OK, here we go.

Oh!

- Ah!
- Are you in?

- I'm in.
- You're in.

I didn't think
I'd need safety goggles.

- Oh!
- Wow!

How fitting.
A Resurrection Stone.

A Resurrection Stone.

What were the Bertie Bott
beans that you got?

We got grass.

Grass.

At the very bottom,
you've got a crunchy,

pistachio matcha praline.

And then on top of that,
a pistachio matcha dacquoise.

I've soaked that with
a wheatgrass simple syrup.

You know what I love
about this is that you actually

do get grass.
- Yeah.

It's that wheatgrass
and the matcha coming together

that pairs beautifully
with the other flavors

that you've chosen.

All of the textures
are really nice.

I personally am not
a matcha fan.

And funnily enough,
I'm not a grass fan, either.

- However, this is really good.
- Thank you.

Execution, it's a little
rough-and-ready, but I think

the overall finish of the orb
is really nice.

In terms of taste, I think
you really handled the grass

very well and balanced it.

Well, I think we should
buzz off.

- Thank you.
- He gets
no points for that.

- None.
- Sometimes,
the true challenge

is how you
kind of persevere.

I think we're
indestructible, yeah.

- Like a cockroach.
- Woo.

This looks amazing.
This is a Croakoa lover's dream.

It looks just like a scaled-up
model of the original.

It's incredible.
And the smell of chocolate

that you get off of it, I mean,
it already smells appetizing.

The box is made
out of chocolate.

- Wow.
- Wow.

The colors are
exactly spot on.

- Thank you.
- The attention
to detail.

- Is there a word missing here?
- Yes.

Unfortunately, because
of time, we had to leave off

just a couple of words.
- OK.

Well, the challenge is to
reveal something from within.

- Yes.
- Can you help me, Jozef?

- Yes.
- I'm so excited.

Whoa.

- Wow.
- Oh my god.

Wow!
That frog is massive.

And those lips!

I love those
kissable, juicy lips.

Yeah, the color tones
and shading that you've used

really do bring
the piece to life.

- It's really, really nice.
- It's beautiful.

Thank you so much.

What Bertie Botts flavor bean
did you get?

- Curry.
- Ooh.

I'm a curry expert here,
so I am looking forward to this.

You're gonna
eat a frog-eye.

- I hope you don't mind.
- Oh, wow.

It's made out of 61%
chocolate, yellow Thai curry

ganache, and roasted
peanut nougat.

Fingers crossed.
Fingers crossed.

Oh, wow!

That's a good face.
That's a good face.

- That's a good face.
- I'm so shocked that this works.

I mean, I love a curry,
and I love chocolate.

And I don't know,
but the nougat, I think,

was a very, very clever
thing to do.

I think that just kind of
lightens the flavor.

You get the sweet
on the top of your tongue,

and then as you swallow,
you get the spice

back here.
- Yes, yes.

- Are you gonna eat that?
- Please.

- Thank you.
- That's a way to make a point.

Well, we should
hop on out of here.

- Yes.
- Well done.

- Welcome back to Diagon Alley.
- Right, yeah.

We just couldn't
keep you away, huh?

Something like that.

I love all the coloring
and detail that you guys

have on here.

For me, the fingers and the
way that they're interlocking

and stuff, I think that's...
- That was the hardest part.

But you can see
a few little imperfections.

The bottom half here,
the robe, I mean, there's a lot

of detailing that could have
been improved.

- Yeah.
- OK, what are you gonna
reveal from within?

Our flavor that we got
was baked beans.

A very difficult flavor
to work with.

- Yeah.
- But we thought we would give
you a can of baked beans.

- Yum.
- OK, all right.

- I can't wait for this.
- Oh.

Oh.

- Oh.
- Oh, wow.

- Oh wow.
- Oh, ohhh.

- There's the beans!
- There's our baked beans.

Oh, oh.

- Oh!
- There's actually
baked beans in here, guys.

So it's a bean praline.
Those are the beans themselves.

And then a tomato gel,
so there's a little bit of

thyme and spices.
- I love that.

- That's super creative.
- Right?

That's a great take on being
given baked beans.

To come up with that is genius.

So we'll show you the
other part, the tasting element.

This is an art in itself.

So it's
a spiced tomato cake.

Then I've made a tomato
and honey jam with a little bit

of candied ginger.

I've made a bean
meringue buttercream.

And then the baked beans,
so we give you the texture

of a bean when you bite into it.

It does have a nice,
little shell.

It's dipped into some
white chocolate.

It is a little weird,
but I think it really tastes

like baked beans.

My goodness, you guys have
done a wonderful job with

figuring out how to bring
these flavors together.

I think the cake is super
moist, lovely flavors.

I think the sauce is a little
tomatoey, but I think

when you have it
all together, it's delicious.

- Thank you.
- Guys...

I feel as if the spice
in the cake,

it overpowers anything
from the beans flavor.

I mean, the texture is
really nice with the praline.

The spice in the cake
is amazing.

The buttercream,

delicious.

Let's see if it's checkmate
for the others.

Bakers,

in the immortal words
of Ron Weasley,

that was bloody brilliant.

Afshan, have you enjoyed
our little trip

down memory lane?

I've enjoyed it so much,
I never thought I'd be here

eating cakes made of grass,
toast, baked beans,

but you guys are incredible.

We asked you to deliver
showpieces big enough to fill

Diagon Alley, and you all
did exactly that.

But there can be
only one winning team.

The winning team
in this challenge is...

Jenny and Alex.

Good job!

Congratulations.

This gives you
a crucial advantage

in the next challenge.
- It feels pretty good.

- Yes, it does.
- Semi-final's next.

Yay.

That leaves us
with Zoe and Jordan,

Molly and Priya,

Andy and Stefan,

Jujhar and Katie.

The "Wizards of Baking" journey
is about to end for one of you.

I don't want to be going home
on the first challenge.

That's embarrassing.
I don't want to do that.

The team leaving
the competition tonight is...

...Andy and Stefan.

Stefan and Andy, I just want
to say, you all have made this

really hard.

You have been fierce
and incredible competitors.

The decision was made
because the taste was too small

and we didn't get enough
marshmallow.

Thank you for everything
that you have given us.

- Truly.
- Appreciate it.

- Thank you very much.
- Thank you.

I'm walking away
with new friends.

So now we are all stuck
together as a big, happy family.

And they can't get rid of me.

I think we've both put
our heart and soul into this.

We've left everything out.

We couldn't have given anything
more, and it just wasn't to be

on the day.
So, no regrets.

It's been an amazing
experience.

We thought we were
going home on that one,

but we made it work.

Now, only four teams remain.

So, we'll see you next time
for the semi-finals.

Welcome to
Gringotts Wizarding Bank!

For you final four teams,
the trophy is in sight.

A special occasion like this
requires an extra-special

guest judge-- Mr. Warren Davis!

We want your showpieces
to be a beast!

- Ah!
- Are you OK?
Oh, my god.

- The teeth are perfect.
- The teeth are funny.

Ah!

It's pumpkin mousse
with a candied bacon.

That's nasty.
Whose idea was that?

- Mine.
- Are you all right?

Sorry, Dobby.