All language subtitles for eu.barrynext.level.baker.s01e03

Towards the week before Christmas, and
all through the tower, the kitchens were

covered in sugar and flour.

These desserts need to be perfect.

Only six bakers left.

The finale's in sight.

You have to create a three -tiered cake.

Each tier bakes on a different level.

Who will crumble?

This is straight insanity.

And who will shine bright if delicious?

My only advice before we begin, bake it
next level if you want to win.

The winner of Next Level Baker.

That's the title you will have forever.

It is everything.

It is...

Oh,

my goodness.

Oh, my God.

Oh, my God.

Good morning, little guys.

Nikki, you look petrified. You've seen a
reindeer before, haven't you? Yeah.

And my dad's name is Rudolph.

I love that.

I feel like I just got a thick bear hug
from my daddy. And he said,

go tear their ass up.

Dasher and Dancer are all set to whisk
you off to the grand finale.

Sadly, the sleigh over here only has
room for five of you talented bakers.

of you know what that means.

Six of you remain, but only five can
move forward for a chance at the title

the first ever next level baker. If you
want it, you have to earn it first with

one last bake. Are you ready?

Yes. We're ready.

Now, baking around the holidays is not
just about the sweet treats, right?

It's also about those incredible savory
comfort foods that really do bring the

family around the table. So, for this
challenge, we want to see incredible,

festive, savory showstoppers.

Is it that incredible pot pie?

Or a spicy sausage wreath?

A delicious beef wellington. Think about
it.

That's what we're looking for.

Oh, gosh.

I don't do savory. Savory is not my
wheelhouse. This is going to be

Make sure you're in that play at the end
of the round.

Don't play it safe.

Right, OK, based on your last
performance in the previous round,

Jeff, you're off to the top level,
kitchen, and I will meet you there.

OK.

Zoha and Chloe, you are back with me in
the middle level. Yay!

Yay!

Which means Deirdre and Nikki, you're in
the basement with me.

You'll have 60 minutes to create a next
-level savory holiday show

stopper. Remember, a spot in the finale
is on the line.

All right, head to the elevators. We'll
see you shortly.

You got this, y 'all. Good luck.

Oh, I was hoping for 75.

I was hoping for 75.

You got this.

Let's go.

Oh,

back in the basement.

Oh, my gosh. That doll scared me. Yeah,
I told you she'd stare at you.

I have become very familiar with the
basement, the doll sitting there. We

relationship. Real evil -like, too. With
the red eyes. Yes.

Let's go. Let's go.

You got this. Can't wait to see it.
Okay.

Having been on every single level so
far, I'm feeling really good about going

into middle kitchen today. I'm
comfortable there. It's the one level

actually I feel like I'm home. It is not
the basement. That's for sure.

The basement.

Okay. All right. Let's go, Jeff.

Wow. I've been dreaming of the top
kitchen.

Finally made it.

Oh, we got lots of stuff.

Have a good one. Yeah, thank you. Have a
good one. All right, thank you.

Hello.

Welcome back to the basement.

I don't want to be back, but I am. All
right, let's do a quick huddle.

Remember, bakers, by the time the
platform arrives to the basement, it's

to be picked over. But we can still make
magic. When we're up against a wall,

this is when we are our most creative.
I'm so nervous about this grab.

I always freeze. Well, one thing we're
excited about today.

You're not going to be giving us a butt
kick.

What up, what up, what up? We are back
together.

Oh, my gosh.

Think about a backup.

Got it. Get a backup so that if
something goes awry, you're not like a

headlights. Yeah, yeah. Or shall I say a
reindeer in headlights?

Yeah, yeah.

I'm not the star.

I'm not the star. Come on, get in there.
We're so good. Yes!

Let's go. How are you feeling?

I'm excited. You good? Yeah, I'm
excited.

Likewise. How are you feeling? I'm
feeling good. Good.

Bakers, line up, please, against the
elevator. Here we go.

Grab, grab, grab.

It's the holidays. Be generous to us in
the basement.

Don't be greedy.

What do you mean, don't be greedy?

Don't be greedy up there, either.

We got the pig in the litter.

Right. Platform is moving.

Five, four, three.

Two, one, let's go.

Let's go.

Lobster set. First thing I see is
lobster. Every Christmas, my family

with some kind of lobster. My dad is
always the one to make it, and I choose

even though I've only made it once in my
life. Oh, my goodness me, lobster.

Wow.

I'm thinking I can make a lobster pot
pie.

I grab the chicken breast. Good, chicken
breast. Love that. I'm grabbing

mozzarella cheese. It's going to go into
my gougeres.

Let's stay. Be careful. That's very
strong.

12 seconds.

When you get most of the ingredients of
a recipe you have in mind, I'll take the

bluffing. Oh, my goodness me.

Let's go.

Platform is moving.

Well done.

Woo!

Yes! Go! We have rosemary, oregano.

I see ground beef, and I'm thinking
quiche. Get in there.

Boop. I immediately go for beef.

Parsnips. We have bacon mix. We have
vinegars.

Fine goat cheese.

If you're doing anything with cream,
mustard is a great flavor carrier.

This is actually really good.

I see chicken thighs.

Not my favorite, but immediate grab.

You have your chicken.

I am really hoping to be able to bring
some Pakistani flavor.

I want to make some sort of tandoori
chicken.

Cheese, cheese, cheese, cheese. Chicken,
yogurt, cheese, garlic, green. Chicken,

yogurt, cheese, garlic, green.

Guys, come on.

Now I see everything on there. Oh, that
was hard.

I don't know what I grabbed, to be
honest. I don't think I got everything I

wanted. Okay.

All right.

Here it comes.

Your legs so long, you always outrun me.
I'm like, what did I sign up for?

Go, go, go, go, go!

Oh, we have salmon.

Who leaves salmon to get in the
basement?

I smashed that up real quick. Deidre got
your salmon.

Did you say wine?

I'm going to make a good ass dish with
this. Here we got top sirloin.

I see red meat on top sirloin. And I
grabbed it. Go, go, go. 15 seconds,

I was looking for fresh greens.

There's collard greens over here.

Collard greens. Oh, my God.

I'm so happy that I get to prove that
I'm more than the cake lady.

Grab it, grab it. We got red bell pepper
here.

I'm going to make a southern soul food.

Pop, pop, straight out the south. Oh,
yes, I got this.

Your 60 minutes starts now. Off you go.

An amazing show, suffer, bake.

Jeff, what are you thinking? I'm
thinking Parisian gnocchi, and I'm going

match that with, like, chicken breast I
can medallion and cut on a bias.

Right, that's not a fake.

Well, with the Parisian gnocchi, it's
going to be a pile of savory choux, kind

of like a gougere on the side.

Ambitious. And what are you going to
stuff them with? What are you going to

inside? I want them to be airy and light
so they can mop up some sauce.

Tough on this one. Okay, showstopper.

Tonight will be a true test for these
bakers because 95 % of what they do is

sweet. This one is a savory challenge
using some incredible proteins.

So lobster pot pie, right? What's your
pot pie?

A smart idea with the fresh peas and
beautiful corn.

Are you going to cook the lobster in the
sauce?

Or are you going to cook it beforehand?

Well... I might saute it in a little bit
of butter. Yeah, I'm just worried about

that overcooking. Just literally 30
seconds. Okay.

I don't know how to work with claws, but
figure it out. The biggest mistake that

a baker can make across a challenge like
this, overcomplication. It's got to be

cohesive, and it needs to have that wow
factor.

You good? Yeah. I'm going to get the
sugar on right away. Get that in

away.

Chloe, what did you grab?

Ground beef. Okay. Three different
cheeses, including goat cheese.

Oh, nice. I got prosciutto, red pepper.
I got some rosemary. Okay. What is your

ultimate dish? My ultimate dish is going
to be a quiche. Tell me about your

sister. So I know that she means a lot
to you because you raised her. So talk

me about what she would want in her
quiche.

My sister would want...

So much cheese.

We're cheese girls.

My relationship with my little sister is
really special for me. We lost our mom

to brain cancer a few years ago, and my
husband and I started raising her. My

mother asked me to raise her, and just,
she said, don't disappoint me.

Don't disappoint me, Pippi.

Make her exactly what I did for you.

I have.

Today we have a guest baker, my little
sister. She's 20 years younger than me

and she's a middle schooler and I don't
know how many people know this, but

they're terrifying at this age. She is
ready to have some fun. Definitely very

confident. I would do anything in the
world to give her the world.

So talk to me about savory. You seem
pretty comfortable. Do you do a lot of

savory food?

I, my husband, no. So my husband, you
know, he's the cook in our house.

with meat is not something I do.

Me make cookie, not beef.

So you have to channel Tyler. I do. And
he's talking in my head saying, more

seasoning. Exactly.

All right. Y 'all, think about flavor.
Think about building flavor.

Yes, Carla.

All right.

Zoha, what did you pick?

Okay, I got chicken, chicken thighs.

I'm so sorry, I don't know what I'm
doing when it comes to butchering

There's more flavor in the thighs
because of the fat. If I'm ever working

chicken, it's chicken breast with no fat
on it. I know that's like the opposite

of everything that's supposed to be
good. My husband makes fun of me. But I

get a little queasy around the fat.

So what are you making?

I'm going to make a tandoori chicken
naan pizza.

Okay. Basically make it like a pizza
with a tandoori chicken filling, and

hopefully serve it with some sort of
yogurt, rice on the side. Okay. All

Our last reaction to my open pizza.

That was not very fun. Think about,
like, how you would make your dish

We asked for a savory showstopper, and
she is making a pizza. So I'm worried

about that. This is the last challenge
before the finale.

You want to get to the other side.

Think like a savory chef.

It's maybe the stress of the finale or
the stress of having to butcher this

however I can. I don't know what I'm
going to do. I'm just stressing the hell

out right now.

Dear Joe, talk to me about your savory
bakes.

Yeah, so I grabbed salmon, which I'm
actually surprised came down here. How

it get all the way down here? I know. I
actually...

I wasn't thinking about it as an option,
but it would work pretty well as like a

seafood cobbler. I got a little spice.
I'm thinking I could spice up the dish.

I've never made a salmon cobbler, but I
make salmon at home all the time. And I

think I cook it perfectly almost every
time.

I'm wondering if we have pastry cutters.
High hopes, but I'm going to take a

look around. I feel like my mind is
pretty creative having to make like five

ten recipes a week in my job. Oh my
gosh, I forget there's like no cookie

cutters in here, right?

Yes. Being a food photographer, I do
make it a point to make the things that

bake both beautiful and tasty.

So I need to make sure the buttermilk
biscuits on top are delicious and

Deirdre, you are already thinking of
presentation here. We've got colors

on. I'm going to make a biscuit red and
green for the holidays, top them with a

little thyme. Is that an old tuna can
you're using as a cutter?

It is. You know what? I didn't even
realize at first. Basically, it does the

same thing.

That's right.

Trash becomes treasure in the basement.

It definitely does.

I would love to have a measuring cup.

When you're in the basement, you have to
be scrappy. Sometimes a solo cup has to

become a measuring cup.

And it can be because this first line is
half a cup, second line is one cup, and

the top is one and a half cups.

Didn't know that. Who knew?

He knew that, literally.

So in a pinch, in a college dorm room,
you can do some serious baking.

I ain't mad at the basement today.

Got everything I need.

Think like a savory chef.

Build flavors.

how you would serve it as a showstopper.
So that means building things, right?

Okay, Carla.

You got this.

Thank God for Carla because Carla comes
and helps me realize I'm just doing a

plain round pizza.

What if I do like two rounds, put them
on top of each other with the filling

inside, do like a twisty star snowflake
shape. That is beautiful.

Thank you, Carla.

It is gorgeous.

Thank you, Carla.

That is not a pizza. I changed my mind.
I thought I could make a snowflake with

it. It's really ambitious to try to do
an enriched naan bread dough in just 60

minutes. I'm just really keeping my
fingers crossed that the bread is baked

properly. Did you know you were going to
roll it like that?

No. You just came up with that? Yeah. I
am so excited.

Yeah.

All right, Nikki.

You did indeed find your collard greens.
I did. So happy for you. And some red

meat. Yeah. So you must be feeling
pretty happy. I'm very happy. Thank

Tell me a little bit more about your
dad, Rudolph, Nikki. Oh, my gosh.

The most amazing person I've met in my
life other than my husband.

I did manage to get a husband much like
my father.

My husband stepped in and picked up
where my dad finished spoiling me.

Well, I don't know. It seems like you
spoil your family with all this good

cooking. Yeah, I spoil them, and they
spoil me. My tribe at home, my

my husband, especially my daddy, he's
always said, you can do whatever you

to do. You want to be next -level baker?

Go be next -level baker.

I need to channel them and make them
proud.

I'm going to fight to the nitty gritty.

Love it. I can tell you're here to win.

Okay.

Oven, oven, oven.

Guys, look, another mid -round surprise.

It looks like the reindeers, they've
chosen this one. Carrots, right?

Some beautiful carrots here, by the way.
Oh, my Lord.

Oh, guys, come on. Oh, no.

Look at the carrots.

You've got carrot juice. You've got
carrot baby food. You've got baby

Oh, my God. What did I grab?

Carrot baby food.

Hope this works.

Looks like the reindeer have left us a
surprise. Grab whatever you can to add

your stews. Go, go, go.

That thing be going too fast.

Oh, my God. I'm loving carrot juice,
carrot baby food because it's already

cooked. Right? We're talking
vinaigrette. Yeah. We're talking carrot.

let's taste it. See if you need
anything.

Oh!

Carla!

You should do this for, like,
professionally.

Wait, time check.

Time check.

Carla, time, please.

35 minutes to go. Thank you, Carla.

Both Zoha and Chloe are very intense in
very different ways.

Zoha is like, give me the time.

Chloe's like, stay out of my face.

Oh my God, what do you need? You need a
towel.

It's like, ah, ooh, ah, ooh.

Time check.

23 minutes left.

How you doing up there?

Oh, my gosh.

How's it going down there? Oh, it's
awesome. We have festive biscuits rising

the oven.

That's what I smell.

Ho, ho, ho. It's the holidays down here
in the basement.

Okay. Nikki, how you doing down there?
I'm doing amazing. She's using a PVC

for a rolling pin. She's making things
work.

Next thing you know, she'll be buying
one for home. I already have one.

Twenty minutes remaining.

A bot in the grand finale is on the
line. I want you both in there. Yes.

Chef. Chef, that lobster's overcooked
now.

Okay. Off the heat. Do you mind tasting
that to see what you... Yeah, taste with

me.

A touch more salt.

I keep adding it. I guess it's... Just a
touch. Don't forget, the lobster's very

sweet. Being in the top level with Chef
Ramsay is definitely more stressful than

baking at home with my four kids.

Although my kids also rate my food.
They'll be like, I would give this meal

out of 10.

I'm not kidding you.

Christmas Day, is it chaotic? Is it mad?

Oh, I love Christmas morning. We wake up
early and usually I'll make like

cinnamon rolls or just something like
that. And then the chaos starts.

We have a big family. There's 18 of us.
You have twins? I think I read somewhere

that they were premature.

They were very premature, yeah. Due on
the 14th of February, Valentine's Day,

and they were born on Millennial Eve,
1999. Are you serious? That's

He had twins, and I have twins, and his
twins were premature, and my twins were

incredibly premature, and so it feels
like we really do have a bond.

I tried to suggest to Tana, why don't we
have one each side, one on 1999, and

she told me politely to myself.

A terrible idea.

I think we're best friends.

We're just over 18 minutes to go.

It would mean so much to me to get to
the final. I learned how to bake in the

evenings, on weekends.

I spent a year sacrificing any free time
to going to culinary school, dedicated

to people like me, who had full -time
jobs.

Are you having those?

Yeah. You're not stuffing them?

No, I'm not stuffing them. I didn't put
too much cheese in it. I didn't want it

to be overpowering.

So getting to the finale recognizes all
the work I put into being a quality

baker. Let's run through.

I'm going to plate the gnocchi kind of
in a line. Yep. In between those, I'm

going to lay chicken breast. Gotcha. And
the buns are going to kind of go off to

the side here. Now bring it together
now.

Yeah. Okay. A lot of elements going on
there, young man. Don't let me down.

Yes, chef. Please.

Stay focused, bakers. A spot in the
finale is on the line.

I do think my savory bake is good enough
to get me in the finals.

It's got perfectly cooked salmon, in my
opinion, and a delicious fluffy biscuit

on top. I feel really good about the
sauce. All the flavors work really well

together.

Oh!

Wow.

15 minutes remaining.

What happened?

The top just came off as I was shaking
it into.

We've had a seafood seasoning explosion.

How did it taste, Deirdre?

A bit salty.

I'm literally thinking of all the ways I
could pivot right now. I'm like, what

am I going to do to make this not as
salty as it is?

I'm freaking out.

Deirdre, would you have time to start
again with just butter, flour, roux, a

little bit of fish stock, and then
adding in some of your existing?

See what we can do.

We're down to ten minutes to go.

Can't wait to see what you make, Jeff.

Likewise, Jeff.

Where are the thermometers? Do you know?

Never mind. I have them.

I just want to tempt you. No, no, no.
Look at me. Just touch them. I promise

you, they're raw.

Sorry. I'm here to help you, but I
promise you now, it's way too dangerous.

They're still raw.

Nine minutes means nine minutes.

Nine minutes. Okay.

Heard, Jeff.

Let's go.

Earn your spot in the finals, ladies.

It's not giving me the color I want. If
this pie doesn't brown.

Get the medic.

And please make sure she got a stretch.

Okay. Come on, Nikki J.

Rudolph is counting on you.

Rudolph and Todd and the whole gang are
cheering real loud for you right now. I

can hear them.

This is a competition, and it's for the
finale.

Come on, brown gods.

I'm going to tell you, it smells so
good, my mouth is watering.

You all are amazing. Hold on. Hold the
phone. You are getting this beautiful

puff in your eggs. I'm sorry. I love
eggs so much.

I'm not getting any jiggle. What do you
think? I think you're good.

I think you're good. I'm going to pull
them. Take them out one again. Be

careful. Gentle.

These look so incredible.

Oh, my God.

Oh, that's heavy.

Sorry. Sorry. Sorry. Sorry.

That is gorgeous.

To get into the finale, you have got to
bring your A -game and make it feel like

holidays and perfect. I really hope that
it bakes beautifully on the bottom.

That's so unpredictable.

Am I in the finale?

I did not think I was getting this far.
But I'm feeling pretty confident that

I'm not going home to the holidays right
now.

Christmas tree, Christmas tree.

Oh my God, is that ugly?

It's not ugly.

This looks like a showstopper. Let's do
it.

I'm nervous. I don't want it to break.

How is it? Is it cooked?

Looks pretty brown all around, I think.
Okay. Okay, garlic butter. Oh, my gosh.

Stop it. Stop it right now. It's a non
-bread, Carla.

90 seconds.

You good?

Yep. That's why I'm trying to tower it
up as much as possible there.

Necessarily trying to crowd it, but I
want that to be a centerpiece. The

platform is descending downstairs.

That means it's coming up soon.

Platform is on its way.

Here it comes, ladies.

Don't let it pass you by.

Go,

go, go. Let's get those bakes on the
platform.

Insanity. We did it.

Okay, the platform.

Come on, the platform. The decisions are
over. Soha, don't miss it.

Carefully.

Oh, my God.

Oh, my God. It looks good.

It looks good.

Woo.

Platform's here.

Let's go. We got this. Do not miss that
platform. Come on.

Turn and burn. Let's go, guys.

It waits for no one. Let's go. It waits
for no one. Well done.

Yes, yes, yes.

Good job.

Thank you. Yeah, I'm good.

Mmm. Very good.

Look at this.

Wow.

Look at that.

Wow. Man, it smells festive.

Holiday. Delicious.

Unfortunately,

there are six of you, and there are only
five spots in the finale.

Right. Where should we start, ladies?
Top floor? Okay. Yes.

Let's go.

These are Stephanie's lobster pot pie.

Wow. Shall we dig in? Yes.

Do it. This looks amazing.

It feels decadent, yet cozy and homey.
Just that perfect balance of celebration

and Christmas.

Love to cook beautifully.

I love the spice, the heat. Well done.

This is Jeff Gougere with pan -roasted
chicken gnocchi with a carrot puree

underneath.

I will be honest, it's not a show
-stopping holiday bake.

It's components of a bake.

I think if you're going to call
something a gougere, you do need cheese.

I wish it dusted.

But they cook beautifully. And they cook
on the chicken. Yeah, beautiful.

I mean, really beautiful.

They like my gougeres. I'm feeling a
little relieved. I just hope that it's

enough. All right, shall we move up to
the middle level? The best level? What?

All right, to start, we have Chloe's
ground beef holiday quiche. There's a

carrot puree in the quiche, and then the
carrot salad with a carrot vinaigrette.

Okay, let's see what you're talking
about.

Look at that. That is beautiful.

I think what I'm excited about already
is just the crispiness of that pastry.

That is a savory flavor bomb.

Pastry exceptional, and I love the
little acidity with the pickled carrots.

Right? Smart.

All right, next up. This is Zoha's
Tandoori Chicken Holiday Naan Star.

We have a carrot raita, and then we have
a little chutney.

Look at that.

It's fun to have the theater of pulling.

Share and share. Yeah, and sharing.

It's delicious.

We said go supper, and it is just that.
It's stunning. I just love the technical

ability of this beautiful twist.

And a very traditional shape for the
holidays.

Do you use the thigh?

Yeah. Yeah, so the flavor from that
thigh is incredible. Move over, chicken

breast. The thighs are in town.

All right, the basement.

Please. Okay.

This is Nikki's Southern soul food pot
pie made with chopped sirloin with

candied carrot.

Really, really flaky pie crust.

I love the flavor of the sauce.

It's warm. It's inviting.

It's definitely a savory bake.
Congratulations.

All right, next up, Deirdre's Spicy
Salmon Cobbler topped with holiday

I love the way it looks.

The seasoning is really overpowering.

That spice is starting to build in my
mouth. I could probably only have like

three bites or so.

The seasoning were still there more than
I had hoped they'd be, and I feel like

I'm probably going to go home.

Wow.

Deidre, the seasoning is really
overpowering.

She had a bit of a mishap.

Deirdre was putting her seasoning into
her stew, and the entire bottle of

seasoning went into her stew, and it was
salty as all get out. She had to start

again. Wow.

Listen, it is on maximum seasoning, I'll
be honest.

But the biscuit's exceptional.

And the salmon, it's delicious.

Really good.

Sadly, only five of you will continue to
the grand finale.

Man, it's going to come down to the
wire.

Use it, please. Wow, this is hard.

Very hard. My goodness me.

You guys did amazing.

That's tandoori naan. Oh, my goodness
me.

That was the first time I saw you take a
second bite.

Oh, my gosh. I didn't want to put it
down.

From the basement.

I have to say, I've never seen Nikki so
comfortable.

I think that's been one of her best
cooks.

I agree.

Deirdre Cobbler.

I could tell that spice had been dumped
in because it was hot.

I struggled to finish that.

But Deidre's biscuits, incredible.

I thought the texture of the biscuits
were perfect. And it was a ghost upper.

It was gorgeous.

Top floor.

Dee loved the pot pie. I think Stephanie
knows how to put together flavor.

Yeah. Kudos for her being a phenomenal
baker.

Yeah. Grabbing a lobster and cooking it
beautifully.

Oh, yeah. Absolutely.

Moving on to the dish I've been dying to
talk about. Yeah. Because I'm still

scratching my head.

Just a buffet platter. Well put, Carla.

I thought the gouges were incredible.
They were. They were some of the best

we've had. And that's the bake side,
right? And then all these other elements

went in. Right. If only he'd brought
them together.

This is for the final spot in the
finale. And it's a toss -up between the

cobbler or the three dishes in one with
the gouges. Right.

Tough, tough, tough, tough.

Yeah.

All right. Good luck, everyone. Good
luck, everybody. Hey.

Let's get one thing straight.

You guys have elevated in each and every
round. Truly, I am so proud of you.

But there are only five spots in the
finale.

The first two bakers who have earned
their spots in the grand finale are

Zoha and Stephanie.

Congratulations.

Let's go.

I am in the final. I feel so happy.

The next two bakers moving on to the
grand finale are Chloe

and Nikki.

Oh, my God.

That's Rudolph. My daddy is.

bringing in the luck today.

Unfortunately, that leaves Deirdre and
Jeff.

Only one of you will be moving on into
the grand finale.

This is a tough one.

It was.

The final baker claiming their spot in
the grand finale is...

Deirdre. Well done.

Jeff, what you...

Cooked here as a dish was exceptional.

The big discrepancy for all three of us
is it wasn't a holiday bake.

It's been a joy, and I hope you guys
have a happy holidays.

Likewise. You too.

Well done.

Thank you very much. I would have loved
to have been able to bake in the final,

but the other bakers I'm baking with are
just so talented, and so I can walk out

with my head held high.

Take care, bud.

I look conflicted, but screaming on the
inside.

Congratulations on entering into the
first ever Next Level Baker finale.

Let's go.

Honestly. My kids are going to lose
their mind.

Like, what do you do?

Like, mom dance?

Look at all these women.

That's what I'm saying. Right? What?

Amazing. You're the last man standing.

Nikki. What would you do with $25 ,000
across the holiday? I'm going on a

cruise. Love that. OK. And when I get
back from the cruise, I'm going on

cruise. OK, that's what's up. All of
you, head back to Louds. Get your heads

the game.

Because when you get back, you're going
to be faced with the most difficult, the

most daunting bait of your life.

Well done.

Congratulations. Let's go.

Let's go.

All -girls final.

Who's surprised?

Not me.

Not surprised.

I am honored to be here with these four
women, and I think each one of them has

their own strengths, and it's going to
be a tough competition.

And that's from a 60 -year -old.

Coming up.

On the next level baker finale.

Go! Let's go!

You have to create a three -tiered cake.

Each tier baked on a different level.

The elevator is going to be busy.

Hey, top floor.

Oh, my God.

This is really pissing me off right now.

Your cakes are burning!

I don't even know what floor is on fire.

Hold your nerve. Come on. The winner.

of next level baker in well done come on

welcome

back come on in right

really well done a one in five chance of
becoming

our first ever next level baker amazing
deirdre what does that mean and say to

you That would mean everything.

Like, this is a childhood dream, but to
win would be even more amazing.

$25 ,000 would be insane to win. I think
I would love to take some culinary

classes, hone my expertise even more.
Love that.

Oh, Nikki.

How are you feeling, little chocolate
drop?

I'm feeling still nervous, but amazing.

I am the oldest person in the
competition with all the youngsters. But

listen, girl, you have been baking all
your life.

You got this. Piece of cake.

Piece of bunt cake at that.

Stephanie, the fact that you're not even
classically trained and you've been

serving up the bakes that you have, I
mean, we are all so impressed with you.

Thank you so much.

All of my formal training was watching
baking shows and being here and doing

this. It's absolutely validation that
I'm doing what I should be doing. It's

just the biggest privilege to bake
amongst these incredible women and to be

mentored by you guys. I can't even
believe it. Chloe, you bake with such

prowess. Where did that come from?

I think my entire life has really built
me up for this moment. I don't back down

from pressure and I'm not going to start
now. We love that about you. Thank you.

Zoha. Hey.

How are you feeling?

Normally I have a lot of words, but I
feel like I can't English right now.

It's just a jumble. I honestly don't
know what to say.

Speechless. Honestly, speechless.

Well, just believe in your baking and
trust in it.

And I'm going to say this to you. And
you say Zohar time.

Zohar, what time is it? Zohar time.

What time is it?

Zohar time.

That's what's up. Okay. Thank you,
Carla.

Zohar, if you do become our first ever
Next Level Baker tonight, can you buy

yourself a bloody watch?

Candice, Carla, and myself are
absolutely done with telling you how

left. We're like the talking clock that
never stops.

Honestly.

Gosh, why are they giving me such a hard
time?

I just need the time.

Ladies, let's get one thing straight.
What stands between you and that title

our first ever Next Level Baker is the
most intense finale in baking show

history, let me tell you. Your skills
and your creativity are about to be

to the absolute limit tonight. For this
final challenge, you all have to create

a delicious three -tiered cake.

Easy breezy, I can make a three -tier
cake. I'm pretty comfortable with it.

Sounds easy, right?

No. Think again. Because each tier must
be baked on a different level.

And it's up to you to decide where
you'll make each tier.

On top of that, each tier of your cake
must feature a different flavor

profile.

that still needs to feel cohesive.

The platform will drop ingredients three
times, once on each level.

I think I just want to go for some fresh
air.

You'll have four hours, and for the
first time ever, you'll have total

to move from kitchen to kitchen as you
please.

The three of us will be moving floor to
floor to keep an eye on you. I'm dizzy.

I'm just thinking, survive, survive,
survive.

Are you ready?

Yeah. Ready. Yeah, let's do it. All
right, get to that elevator.

Good luck, ladies. Let's do it. Bye.
Thank you.

Let's go.

We've got this.

That's crazy, no? Yeah. Three different
levels, three different kegs, all

assembled in the last 30 minutes on that
top floor. For me, because the

basement. is a little willy -nilly and
the ovens are small, I would do my top

tier in the basement.

100%. I'd start my biggest tier in the
basement and get that done.

I actually think I would go middle
level.

Interesting. They need to make sure that
that bottom layer is solid. That is the

structure of your cake. I mean... This
is going to be crazy. Honestly.

I'm going into the final at a
disadvantage because I've never been to

basement before.

Oh, my gosh. These are the cake pans you
guys have?

Oh.

Here we go, little friend.

Here we go.

I've been freaked out by that old evil
doll.

But we just had to become friends
because I need my good luck charm.

I even brought her my glasses today.

We twinning, me and Tabitha.

Listen, all of you, come and line up
across there. This grab is crucial.

It is really important you get
everything. Be smart.

Right. Line up. That platform is
descending.

One stunning cake.

Three incredible layers.

This is the most crucial platform grab
ever.

You have to figure out what ingredients
might you need on the other levels.

The question is, who will be our first
ever next level baker?

And we all want to win.

Obviously, I'm already losing my... Go!

Let's go!

Grab. All right.

Grab, grab, grab.

I grab molasses because I'm thinking
gingerbread cake.

And I'm going to need a lot of molasses.

Cranberries. Okay, got it, got it. I
might as well be shopping on Black

It is intense.

Grab everything, guys.

Raspberry.

For my bottom tier, I would like to make
a hummingbird cake.

What do you mean? Pineapple, pineapple,
pineapple.

Pineapple is one of the key ingredients.

Anybody seen pineapple? I did not see it
anywhere.

I'm grabbing all these ingredients and
I'm thinking I got everything I need.

then I'm like, carrots, where are the
carrots? Five seconds.

Go,

go, go.

Dude,

did anybody miss a vital ingredient?

I'm going to need some carrots to come
down next time.

Pineapples. Then push it up. Yeah, I
needed pineapple.

But I'm going to take what I have, and
I'm going to make the other cake first

and pray for the best on the next
platform.

Here we go.

Your four hours starts now. Let's go.

Let's go, let's go, let's go. Hustle,
hustle, hustle.

I'm going to the top. I'm going to the
middle. Yeah, I'm going there as well.

I'm going to start down here.

Tonight will be a true test for these
bakers because you're operating three

kitchens. So this is a tall order. It
may sound like a long time, four hours,

but I've got their work cut out and that
elevator is going to be busy.

I'm going to head straight to my
station.

All right, Miss Nikki, it's you and me.

This mixer is older than me.

I've spent a lot of time in the
basement, and so I feel pretty

that I'm going to do my smallest cakes
in the basement. I love to see some

smiles already, ladies.

It's kind of peaceful in the basement.

It is peaceful in the basement. Two at
once. 20 minutes gone, yes.

Put a little espresso powder in there.
Wow. And the inspiration behind it. I

just, I love Christmas.

These are some of my favorite holiday
flavors.

For my three -tiered cake, the bottom
tier is a gingerbread cake filled with

orange diplomat cream.

The middle tier is a cranberry orange
cake filled with the cranberry compote.

And then my top layer, I'm hoping to
make a chocolate peppermint cake.

As long as I can find some peppermint
extract, but... Peppermint extract.

the only thing you missed, right?

Yes. Five minutes until the platform for
the second drop hits the middle

kitchen. I wish I could fry my cake.

You okay?

That would go faster.

All right, Nikki, you're starting with
your top tier.

For my three -tier cake, I want the
bottom tier to be hummingbird cake.

The next layer in the middle tier is an
amaretto liqueur, and the top layer is a

raspberry liqueur cake.

So I bet you're hoping to get some
pineapple in the next ingredient grab.

Definitely. Otherwise, it's going to be
time to pivot.

I need pineapple and pecan.

A little southern flavor.

I love it.

I should get these cakes in the oven. We
have our timer set for our cakes that

are baking down here. We don't want to
forget them. We won't be able to smell

them. They are on.

Nikki, what's the second flavor?

I got amaretto.

Should we do one together?

I'd love to do shots with you. Yeah,
definitely.

If you win, I'll come on that cruise
with you. We'll do shots together, girl.

Me and Gordon Ramsey, we're going on a
cruise.

Headed up.

I'm going to go out.

Hey, watch my girl. Don't knock her
down, okay?

I'll keep an eye.

It's like three cake ladies in an
elevator together.

Oh. Yeah. It's a cake for a cat.

Yeah.

Press and turn like frickin' medicine.

God, yeah.

Childproofed. A three -tiered cake.

This is something I've never made
before.

I've never done anything like this in my
life. You know, it's been a dream of

mine since I was eight years old to be
on a baking competition like this.

And it feels great to be a home chef and
made it this far. Oh, is this your

licorice cake? Chocolate licorice?

Bottom tiering.

First tier of my cake, I'm making a
black licorice cake with a blackberry

filling. For my second tier, I'm making
an orange carrot cake. I'm hoping so bad

that I can get my hands on some carrots.
Fingers crossed for that next platform.

For my top tier, I'm making peppermint
vanilla cake with cranberry orange

filling and a cream cheese frosting.

Have you had that combo before?

Yeah, I've made it. I really like it.
Not many people love black licorice. I

know it's a little bit risky, but in the
baking world, one of my favorite things

to do is flex the creative side of it.

I'm trying to get enough of the licorice
root flavor in here.

Okay. You like it?

Wow.

So good.

Oh, my goodness.

Deidre. I love Deidre. She understands
flavor.

But I am hoping all the flavors work
together. So this is a real challenge

her. Everybody get ready for this drop.

Ready as we're going to be.

Stand by, guys.

Here we go.

Grab everything you need. Let's go.

I searched

and

searched and searched. I could not find
it.

Anything that's like legit peppermint.
So I've got to pivot.

Did you get candy canes? I did.

Ten seconds.

And I found some candy canes. I'm just
so hopeful that I can make something out

of this. I'll do my best. I don't know
if I'll be able to.

Fondant. Do you need fondant?

Five seconds. Quick, quick, quick. Last
grab. Last grab. Well done.

Great grab.

I've got to go downstairs.

Where are you going? Where do you want
to go? Basement. Okay, basement first.

and down.

Come on, I won't let you down. Let's go.

Okay.

Oh, jeez.

Whose are these in here?

Because they are burning.

Whose are they? Do you know? Well, they
might be Nikki's, because she's been

baking down here. I know.

Nikki!

Yeah? Your cakes are burning!

Oh, God, I forgot.

Nikki! Come in!

I don't even know what floor is on fire.

Get down here!

Come in!

Please! She's coming!

Coming down. Come on, Nicky.

Oh, my God.

Nicky, your cakes are burning.

Oh, my God.

My cakes are on fire.

Oh, my God. Who signed me up for this?

Cake. God, sign on that cake.

Tabitha, please, please.

Come on.

Good serve. You got it, girl. Go get
them. Please. Put the timer down. Let's

Well done.

Look. Ready.

It's fine. Take them out and we'll get
them cooled, yeah?

Let's get them out.

Got to be on it.

Thank God that Gordon Ramsay didn't tell
me they were on fire because, whew,

that could have been bad.

You okay?

Yeah. Just get them out there quickly.
Okay. And get them cooled down, yes?

Yes. Okay?

Okay. And then you decide whether or not
you do them again.

Do you just forget about them?

No, the timer just went off. Right. They
didn't look burned, I think because...

They were raspberry, so they were
already a darker color.

At least they're fine, right?

Yeah. He saved the day because I could
not have started over.

Oh, my Lord.

Jeez, what's she doing here? That's
Tabitha. Tabitha? Yeah, that's my girl.

She's magical.

Tabitha was letting me know, I got you,
girl.

Sweetie. She's got eyes on the cake.

How long for the other sponges on the
middle floor and the top floor? I

got them in the oven.

Yeah. Let's go.

Here we go.

Straight up to the top floor? Get that
sponge in, please. Yes.

Just over three hours left.

Zoha, what tier are you making right
now?

I'm making my base tier, the largest
tier. Okay. I am making a three -tiered

cake representing the colors and
beautiful flavors of Pakistani food.

My bottom tier is a pistachio kulfi cake
with a raspberry compound through it.

The middle tier is a maple pecan cake.

And my top tier is a gulab jamun
flavored cake with cardamom and rose

That's amazing.

I feel like I'm already far behind.

The brain is not braining right now.

Yeah, it kind of feels like some screws
are not in place. Oh, I didn't put my

freaking parchment paper in there. This
is multitasking on a whole other level.

Cool, calm, collected. That's the mantra
for today.

Just be cool, calm, and collected.

I can't lose it.

Oh, I'm running to the middle.

I had to stick my brain into 30 pieces.

Holy.

There's different buttercream, there's
different flavors, and then I'm going to

need time to make sure that my cake
looks good.

Hey, do you have baking powder and salt
up here?

I haven't even started, no.

Is anyone actually calm right now?

Stephanie, what's going on here?

So here I'm doing a cranberry orange
cake, and then I'll have a cranberry

compote in between the layers.

You're loving the cranberries today.

So my daughter Elle is 10, and she loves
sugared cranberries. She eats them by

the handful. This one's a little ode to
her.

Oh, that's so sweet. Kind of a
sophisticated palate. Those can be tart.

Cranberries and sushi.

That's my girl. I've got kids that like
sushi, too. That's an expensive habit.

Yes, it is.

So I'm a mom of four. We had twins
first, Landon and Hudson.

And a couple of years later, we decided
to adopt our daughter, Elle, from China.

And then fast forward many, many, many
years later, we felt drawn towards

care. And we were placed with this
precious baby boy. And so we were able

adopt him right before Christmas last
year. Wow, that's amazing. You have your

hands full.

One of my sons, he goes, Mom, you've got
to bake your butt off today.

He also was like, have you cursed?

That's what he wanted to know. Have you
cursed?

I tried really hard not to. We'll leave
the cursing to Gordon. Now, come on.

Let's go, girl.

The gang face is real, Chloe.

What's your flavor?

So I'm working with a gingerbread cake.

For my bottom tier, I'm going to be
baking my gingerbread cake.

My middle tier, I'm going to be making
my pecan spice cake.

For my top tier, I'm going to be baking
my orange zest cake with cranberry

compost.

And we're going to do some snickerdoodle
buttercream.

You better shut your face.

Oh, my God.

I have made this gingerbread cake a
thousand times. But you take however

time you want.

You know, and maybe even, wild thought,
one kitchen.

So let's just get this in the oven.

We're good.

Do you know where teaspoons are in here?

Do you know where teaspoons are in here?
Moving between all of these levels is

really, really affecting my timing in
getting this cake put together. If you

guys know where teaspoons are, I can't
find teaspoons anywhere.

Did you see them? Okay, I heard you.

Top kitchen, please.

I'm coming.

Every single bit of my energy is going
into getting in and out of the elevator.

Down, down, down.

Come on. Basement.

Basement.

Top floor, please. Basement.

I don't think I've screamed at a piece
of equipment more in my life. Face it!

Oh, my God, this is absolutely wild.
I'll be surprised if I have a cake to

present at the end of this.

Oh, oh.

This is insane from floor to floor, man.

Teaspoons. Hey, top floor, please.

Teaspoons on three.

This is a marathon.

A really sticky, sugary marathon.

Hold the elevator.

I think I've probably run at least 20
,000 steps right now.

Top floor.

I hate this challenge.

Finally found some.

Shut up, shut up, shut up, shut up, shut
up, shut up.

Okay.

If you leave your oven doors open, any
baker knows you will effectively ruin

your bake.

One minute. Come on.

That's probably the worst thing that
could happen.

Chloe, how's it going?

We're doing great.

You know, honestly, I don't know what
everyone's talking about.

Yeah. Literally.

Cool as a cucumber.

I did so many things right up to this
point. This cannot be the thing that

brings me down.

Please be good. Please be good. Please
be good.

Come on.

It is not fully baked.

I would love for this cake to be
salvageable, but it is not.

Might be redoing whiskey.

Please be good. Please be good. Please
be good. Come on.

It's pretty easy to see that this is
dark on the outside and completely not

baked in the middle.

Oh, you're kidding me.

I'm going to have to start from scratch.

Damn, damn, damn, damn.

I know. It was fate, you guys.

You're remaking your tuna cake. And this
time we're going to do sheet pan. And

it'll be super fast.

I think the sheet pan strategy is going
to be brilliant. And I think the second

time around I'm going to be prouder of
the taste anyways.

I think so. Because who gets to taste
test their cake already?

So let's just get this in the oven.
Let's get this going.

This should be fine.

This should be fine.

Maybe not the best thing to go to the
basement for the first time on your last

challenge, but I have to make my top
cake.

I hate this.

Just try to have fun.

My top tier is a gulab jamun -flavored
cake with cardamom and rose water.

The gulab jamun is a South Asian sweet.

It's okay, you're right. We're having
fun. This is fun. Yes, yes, yes. Come

Zoha. LOL.

I should have rose right here.

I mean, for us, the biggest holiday in
Pakistan is Eid. And my mom or my

grandmom does not sleep at all because
they're making the Pakistani sweets.

So this is for them.

Oh, my God.

Did it spill?

Yeah. The top came off, didn't it?

Did that happen to you before? Down
here, too.

Damn the basement.

Everything's okay. Don't worry about it.

Let's go.

Ladies, halfway.

Halfway.

Whose are these cakes here?

Whose are these?

Deidre. Oh, Sue.

Top floor to basement.

Deidre. Oh, yeah.

That's me. Top floor. Cakes are ready.

Deidre's coming.

Oh, my gosh. I need to make sure these
carrot cakes are delicious and amazing.

cannot have anything burn right now.

Okay, thank you, thank you.

The one at the back is ready. That one
looks a little bit runny. It's so

to work with Chef Ramsay because he so
effortlessly knows everything.

He just saved my carrot cake.

This is the best cake I make.

Oh, I'm so relieved.

Chloe, what are you working on? I'm
working on my spiced pecan cake.

I have to get back on track. You can't
stand around going, maybe I'll, maybe

I'll move.

Taste that.

All right, Chloe, that is your yummy
face.

It's so good. Oh, my gosh. I needed it
kind of nutty because there's going to

a caramel filling.

This is delicious. And you had toasted
the nuts, didn't you? It makes all the

difference in the world. It does. Nuts
will not caramelize inside the batter.

No, they just kind of get more waxy.
Yes, they get waxy. It tastes like

fingernails. It's gross.

Can I get you in the oven, baby?

Which tier is this, the top or the
middle?

This is the middle. All right.

An hour and 50 minutes left.

Now we're going for the middle tier now,
right? The left -hand side.

I'm like, God, stop the clock.

Just stop the clock.

I can't think. I can't think.

Mixer. I need a mixer. I'm just trying
to think of all three different flavored

cakes that we have to do. I need a
mixer. And now my head is so gone.

And Nick is way behind.

Way, way behind.

Nikki. Yes.

Next step, straighten the oven with that
sponge. Then we can breathe.

No, ain't no breathing.

This is the craziest thing I have
experienced. Okay. This oven, which oven

Good girl.

Why did I do this?

We've got two in. I want you to think
about your top pair now. Okay, yeah, I'm

going to be fine.

Oh, I know. I remember.

I'm Nikki J, and I'm Next Level Bake.

Chloe, what's going on with your cake
that is in the oven right now that

to be... It's looking good. Oh, my God.

This is amazing. This is going so
swimmingly. I'm pretty fed up. I'm

frustrated with myself.

Wish this was martini.

Is it good? Is that out? No, the cake is
doing something. I don't know what it's

doing. It's not good. What happened?

That oven.

Did you put bicarb in there? Baking
soda? I mean, yeah. The amount I should.

think the amount I should. I mean... I
likely moved too fast and used baking

soda instead of baking powder.

It's going to burn on the edges and stay
soup in the middle. I don't know that

this is going to bake. I don't know
what's happening to it. Am I seriously

to have to make this cake a third time?

i'm gonna just just get my rest of you
we'll get this you know that my

gingerbread cake is somehow worse than
the first time that i made it i i have

start from scratch so i make it again i
am going to use brown sugar because i

don't have molasses there you go don't
think it's a problem pivot and we'll

change up i don't have time for this i
don't have any time for this that is

annoying what happened to that i
honestly can't tell you i'm like Believe

this kind of thing can break you.

I'm not giving up. But I promised my mom
and I promised my little sister that,

like, I was going to make her life
extraordinary at all costs.

We're going to get there. If I win, next
level baker is, like, everything I ever

lost and everything I overcame. Finally,
it was for something.

I don't know what these are different
ovens. New cake, new oven.

New cake, new oven.

What the hell?

It is bad in this basement.

But I see some stockings. Those
stockings had to be about 50 years old,

I know nobody else would be excited
about a stocking.

Oh, Nikki, it's just me and you, babe.

And Tabitha, don't disrespect me. Sorry,
Tabitha. I see you.

I got to roll my bundling out here.

I found something down here.

Tabitha, show me where something was.

Yeah. Wait, you're putting on some
stocking? No. What's happening? Long

Okay. Is this a tip?

Okay. I need cornstarch. Please don't
leave those pantyhose on the kitchen

table. I put the cornstarch in the
stocking to control

how much I apply to the fondant. So your
decor, is it all fondant? Yeah. All

right, make it nice and thin because...
I know. Yeah.

Can't be too heavy.

You're looking at me like, yeah, I know,
Carla. I do this all the time.

I've been making cakes out of fondant
for at least 13 years. I'm used to that

sheeter, but we're going to get it. You
are the sheeter. Yeah, I see.

But not in these conditions.

How am I doing, Tabitha?

Yeah, I know.

This is super challenging.

You can use this as a guide so that this
is your... It's all even. Yes.

I love teaching. I love watching someone
grow. I used to do a lot of cooking

classes, and I feel like this experience
sort of feels like that, but there's

more at stake.

Yes, yes. That's so much nicer. Oh, my
God. Yeah.

All right, Stephanie.

I'm hoping to do kind of like a
peppermint filling.

I didn't find any peppermint extract,
but I've got candy cane. Okay. So I'm

going to work with what I've got. Yeah.
Just to get a little holiday flavor. You

can make a simple syrup out of candy
cane. Yes, I love that. So I'm making a

simple syrup out of these candy canes.
They're not melting great, and honestly,

there's not that much peppermint to it.
Get this and just get a mallet and just

like freaking smash it. Yeah, I want to
save that one so that I get it in my

buttercream. I think one more minute and
this will be ready.

Simple syrup goes a long way. Perhaps. I
don't know. I'm a little bit worried

about the peppermint not punching
through enough. So much pressure.

You're both trailblazers, and you both
want to be that first -ever next -level

baker.

Two and a half hours down, 90 minutes
left.

Five -minute warning for the final drop
on the top floor.

This is to help you decorate your cakes
and make them beautiful.

We're all headed to the top floor. Top
floor.

Let's go.

Oh, my God.

Is this a dance party? Yeah, yeah.
Anybody?

All right, get back there. Let's go. Get
your stations clear.

Don't forget, the platform's going to be
here any moment.

Guys, the platform's on the move. Final
grab. Here we go.

Grab your decorations.

What is that? What is that?

What do you need?

Clear breaded coconut.

I'm looking for coconut shavings to
actually give a snowy effect.

These need to look gorgeous.

Because the top is supposed to be, like,
white, like you've made it up to the

North Pole, and it's Christmassy and
snowy. But the only thing I see on the

platform are little tiny marshmallows.
Oh, this is great.

Dazzling cakes that wow us.

Ten seconds, guys.

Jelly beans. Where are the jelly beans?
Somebody got them?

All I want is Santa at the top of the
cake. Okay.

Santa made the wish come true.

Oh, put them jelly beans. Put them jelly
beans.

This is the biggest wrap Nikki has ever
had in life. Oh, wow.

Good luck. Let's go.

Thank you, sir. One more. Basement.

Let's go.

I'm just ready to go.

Come here, you. Come here. Come on, come
on. You okay? You've done the hardest

part. Now it's just bring it harder.

I still got to ice the other cake.

That's half an hour per cake. Think
about that, okay?

And think about the cruise.

Okay.

Oh,

God, thank God.

This is, for a fact, a Christmas
miracle. This cake has finally baked

third try.

So I'm incredibly grateful for that.

Yes!

I don't want to stress you out, but we
have one hour left.

One hour to assemble your three tiers,
decorate, impress us. You know that all

finishes up on the top level.

You said you didn't want to stress us?

Time is not my friend today. Okay, well,
my cakes are kind of broken, so this is

going to be a challenge.

These cake pans down in the basement are
really, really bad.

My cakes are broken, so I hope I can
somehow redeem this.

When your cake starts to break, if
you're trying to frost it, that's where

tiered cake can start falling over.

They're all breaking. What do I do? You
can't do it over. I see that it's

crumbling, and there's really nothing
else to do. She doesn't have time.

Father Tom has left the building.

They're so broken.

I mean, do you want to chill them?

That way you can cut it easier.

I don't know if I have any time, Carla.

You have 55 minutes.

I mean, it's really not a lot of time.

Yeah. There's still a lot to get done on
each level of the kitchen. Some

buttercreams need to be chilled. Some
frostings need to be made. Some fillings

need to be made. Oh, gosh. What a mess.

I can't redo this. I'm going to have to
use my frosting as a glue and just try

to stick it together as best as I can.
Let me get, like, a crumb coat on here

and then, like, put it in the blast
chiller. And I think it might redeem

This is going to come down to the last
minute, and it's time to lock in.

Okay, I'm going back to the middle.
Great. Thank you, Carla. Back to the

Zohan, go into the middle.

All right, Chloe, remind me what you're
working on now. I'm working on my top

tier. I just need to assemble it and get
it upstairs with me. Okay.

You've had to have some redo.

Yeah. How are you feeling?

I'm feeling like if I get a cake up at
this point, we're winning.

This is your comeback.

When it comes to my top tier, my orange
cake, it's looking good.

Chloe, show that cake who's boss. Show
that cake who's boss, right?

Okay. Okay.

It's fluffy. It's zesty. It's like
really, really bouncy, but the crumb is

I'm thrilled.

Your sister's going to be so proud of
you. Charlotte's going to be like, you

rock!

I am so incredibly impressed with these
bakers. Fifty minutes left. There is the

time crunch.

There is the pressure.

When we see what they've made, all
right, your cake is leaving the

It's really impressive.

Oh, that's so nice. So what is this
design?

I'm trying to do a henna design.

Yes! It's so hard, Carla. I would love
to represent Eid, which is a Muslim

holiday. The night before Eid, all the
girls get henna on their hands, and it

looks so beautiful.

It means a lot. I don't normally do a
lot of Pakistani baking, but I figured

is the time to do it. Yes.

I'm always scared to get my hopes up
high, but it would mean the absolute

to win.

I'm going to try. I'm going to try my
best.

45 minutes to go. Oh, my goodness.

This is really pissing me off right now.
The marshmallow top is so bad.

You know, I wanted to have coconut
shavings instead.

This snowy masterpiece that I imagined
is turning into a snowstorm.

Hi, Theodora.

Hi, how are you?

Not great. Okay, okay, well, same, same.

Nobody's feeling great right now, by the
way.

A night spell.

You good, Nikki?

No, I'm not. It's too much to cover
three cakes and fondant. Anybody seen a

fondant smolder?

Y 'all doing buttercream.

30 minutes, we need to finish this.

The clock is ticking, the clock is
ticking. Damn.

All I'm trying to do is make sure I've
got... The fondant on this cake.

I should have done something
buttercream.

How are you looking, Nikki?

Terrible. But I got faith.

Yeah. Okay. I got this.

I hope this cake is okay.

Hi, Zoa.

Hi.

What a day, man. Yeah.

Pretty awesome.

Pretty awesome.

I cannot believe we've done this. I'm so
proud. All these girls.

Nearly there. We're fine. It'll be
tight. And the rest of it, the

do upstairs, yeah? Okay, yeah.

Here we go.

Elevator, please.

Top floor.

I can't believe that it's all over. This
all started from my little kitchen at

home. And when I opened a bakery, like,
people thought I was crazy. Hold your

nerve. Come on. And so to be here now in
the finale of Next Level Baker, it's

incredible. Let's go.

Good. Look at that.

Guys, we've got 25 minutes to go, okay?
The baker who pulled it off will be

walking away with $25 ,000.

That looks beautiful.

Thank you.

Nikki, that looks great.

There's so much color. There's so much,
and there's a lot of texture. I really

want this to be pretty.

15 minutes to go, yes? Come on, ladies.

Very strong.

Come on, come on, come on.

Visually? I'm going to get flamed on the
Internet for this.

What's going to happen?

Fix it, fix it, fix it.

But at this point, this is not getting a
cake on platform at all. And hopefully

the flavors shine.

Chloe, you have a cake.

I have a cake.

Well done, Chloe.

Ten minutes to go.

I want this to look better.

There's a lot of texture on Deidre's.

My family would look at that cake and be
like, she didn't make that. Because

they've never seen me put together a
tiered cake like that. I'm so scared to

it together. There you go. Well done.

Yeah. Well done.

You got this, Nikki. You're amazing.

We all got this, girls. Yeah. Yeah.

Go on, bring it home. Let's go. I'm
going to try to make some form of

make it look like bangles. So I'm just
piping around.

Piping, piping, piping, switching back,
piping, switching back, piping,

switching back, piping.

Oh, my gosh.

But again, time is not my friend.

Three minutes to go.

Final three.

Come on.

Oh, my goodness me.

These last 30 minutes have been insane.
I mean, insane. This is a nail -biter.

Honestly, incredible. They are just...
So focused and concentrated.

Every second counts.

Unbelievable. And somebody's going home
the winner tonight.

Make it dazzle. Make it sparkle.

You guys want to be the next level
baker. It is your time to shine.

Platform's moving.

Here comes the platform.

30 seconds to go. Come on, get that
chocolate on.

Everyone has a completed cake.

I'm so proud of you all. I can't even
speak.

15 seconds to go. Come on! Please be
careful when you put your cake on the

platform.

Platform is arising.

You know what?

I've never picked up a three -tier cake
before. I was so scared even to get it

to the platform without falling over,
and it's wobbling. That's probably one

my worst fears, is dropping a cake.

10 seconds to go.

Go up. Stephanie, you're going to have
to go up top.

How am I going to put my cake on the
second level?

Oh, I don't know this.

I can list on the top. Let's go. Eight,
seven, six, five, four,

three, two, one.

Oh, oh.

Go, go, go.

Go up. Stephanie, you're going to have
to go up top.

Be careful.

Three, two, one.

Oh. Oh.

Oh. Wow.

Oh, my God.

I did it. I got it on the platform, and
I'm really, really, really proud of

myself for that.

Yo, dude.

What's that face doing, girl?

I'm extremely proud of myself, but.

I feel like I had just been run over by
a truck, and the truck backed up to make

sure I was dead and ran over me again.

Oh, my gosh!

Wow.

What a... You five have created holiday
magic.

It's been a frantic four hours, but my
goodness me, this looks stunning.

This was indeed the toughest test in
baking history, and you've all

an incredible feat. Well done.

Right, ladies, ready to taste? Ready to
taste. Oh, yes.

All right, our first cake is Zoha's
cardamom, maple, and pistachio.

I just love what you've done tempering
that chocolate.

It looks stunning.

It's so good. So festive. It's so
distinctive.

This is a cultural celebration.

I love it. All we have to do now is
taste it.

All right, we're going to get into it.

Well, I think the flavors are really
complex and well -balanced. There's so

depth here, and I was delighted by the
texture in the...

bottom layer pistachios were nutty
toasty and delicious thank you i think

the flavors go together one doesn't blow
out the other i want to go in for

another bite because i'm like oh my gosh
discover another flavor overall you've

taken us on a cultural flavor journey
it's beautiful i mean it's a celebration

and what a perfect moment for it well
done i'm so proud of myself to be able

win it would be the absolute highlight
of my life aside from my baby I would

literally scream from the rooftop.

Right, next up, this is Chloe's orange,
gingerbread, and pecan cake.

First of all, I just want to say, well
done.

Honestly, pulling that back the way you
did, brilliant job.

Thank you. The scale of the tears,
obviously, is a little off, and some of

frosting is heavy -handed, but I'm
really proud of you. I think you put

a very simple and elegant cake. Shall we
taste?

Yeah.

Well, this is packed with the spice
flavors of the holidays.

The middle tier. Ginger, I know you had
some issues with that.

It's just the sponge is a little bit too
dense for me.

But then the top tier is beautiful. It's
elegant. It's sort of, it's almost

perfect. If I had three tiers like that,
it'd be number one. I'm happy to hear

how they feel about my flavors.

And I imagine that my little sister will
be immensely proud.

Next up.

Stephanie, this is a peppermint,
cranberry, and a gingerbread. I think

going to be an inspiration for a lot of
home cooks. It is effective. It is

simple in terms of piping and putting
all the decor.

It looks elegant.

I can imagine kids running up and
pressing their nose to the window at

cake. That would be you.

Yeah. But like all of these cakes, it's
about the flavor profile balance, right?

Should we get in there? Yeah, sure.

Right. On the base, we've got the
ginger.

Nice.

Good job.

It's beautiful.

Ginger at the bottom. Delicious. Great
start. Cranberries, refreshing, tart,

everything you want.

It's a nice little intro to the
holidays.

I forgot about the peppermint and the
chocolate. And it's just enough. It is

overpowering. It reminded me of having
chocolate milk with a little candy cane.

I loved it. Well, it feels like a party.

I just want to deck the halls, and you
really brought out the spirit of the

holidays. I really felt like I was
discovering something through each tier

your cake. It really was honestly like
opening a present.

To hear comments like that about a bake
that I've literally just poured so much

into, it's just like the soothing balm
to my soul.

This is Nikki's raspberry hummingbird
and amaretto cake.

You do nothing by half.

You didn't go down the easy route. Let
me tell you, you really went all out

there. And it looks beautiful. It's kid
-friendly, and it's definitely a

celebration for the holidays.

You were the only baker who covered your
cake in fondant. I think that was a

really bold choice because it brought
the color. This cake reads to the back

the room. I mean, you could be way over
there and see what this cake says. And I

do think it's going to bring the kids to
the yard.

Is that a thing?

All right, let's dig in.

Did you mean to leave the foil on Santa?
You don't want to undress him for

Christmas? I didn't want to undress him.
Gotcha.

We had to keep it nice. You know,
naughty or nice, I kept it nice.

I mean, he's on a pole.

It's very indulgent, the amaretto. I
love that.

I love that you made a Christmas cake
with hummingbird. It took me down south.

It was really sort of comforting. Well
done.

The biggest show I've got is the density
of the fondant. It needs to be thin.

And sadly, some parts, it's like half an
inch thick.

But the flavor's there.

And I love the fun inside this cake.

Well done.

Great job.

This is Deirdre's peppermint, carrot,
and chocolate black licorice cake.

I like the ombre of the blue.

I'm processing the marshmallows.

And the elephant in the room is that
it's tilted.

Please catch it if it falls.

Again, it's going to be all down to the
flavor.

The carrot cake is divine.

It is so fluffy and delicious.

The chocolate cake, I love. Be careful
of that licorice.

It is so strong.

The reason this cake is sort of sinking,
this carrot cake is so soft it needed

to be on top.

It may look busted, but the flavors are
on point.

Good job.

Wow. What an experience.

Right now, we need to decide which one
of these five becomes our first ever

level baker.

All of you, head back to the lounge. Put
your feet up, because we need a strong

moment. Well done. Well done.

Head out.

We'll see you shortly.

We rock.

Ladies, shall we?

We got a very hard decision here. Yeah.

How do we choose between them? Chloe had
a hard time in the kitchen today.

She's really talented when it comes to
flavor. And I give her so much credit

not just breaking down.

I mean, there was like an hour left and
you were putting cakes in the oven. I'm

not making my kid's birthday cake after
this, honestly. Oh, finishing with that

tempered chocolate and the piping.

I mean, beautiful.

The tempered chocolate was
representative of the henna that she's

hands. And it was very effective.

Yeah. Even if you didn't know the
flavors, you got to know her through the

It was personal to her. It was
celebrating her heritage. And it was

unexpected. Yeah.

Your cake was beautiful.

That chocolate was perfect.

Thank you. Oh my gosh. And I want to try
those flavors.

I want to try all your food.

Definitely the cake. I mean, beautiful.

Yeah. Really beautiful.

The peppermint for me was one of those
elegance. It was delicious.

Felt very nostalgic.

It was so symmetrical and so beautiful.
As a home cook, I think sometimes less

is more. Right. It was stunning. You
just said it there. Nick is.

I was excited about the fact that she
was working with fondant. She was the

one who did that. But it was so thick,
and it ended up being sort of gummy.

I love the decorative part. You know,
she did the frosting with the snow, the

Father Christmas. Yeah.

For the kids, it's just, they'd go to
that one.

Oh, 100%. I was going to make the damn
Santa.

You got Santa on a pole?

You did.

Deidre's carrot cake for me was the show
star. The carrot cake was the bomb. The

carrot cake was insane. And it tasted
incredible.

But it looked a hot mess.

We've got to pick a winner. It's our
first ever Next Level Baker, and it's a

tough one. Ask yourself this. Which cake
would you love to see at your table for

the holidays?

It's a clear top two for me. Yeah. But
I'm really torn as to which one is my

choice. I know who my top two are.

Interesting. How do we choose between
them?

No pressure.

Seriously?

Thank you so much.

Ladies, what a night.

Olicy, for the three of us, this has
been incredible.

You've done yourself proud, your
family's proud, and... Our taste buds

Our taste buds proud.

Olicy, congratulations to all five of
you. Thank you.

We've had a tough discussion.

But we do have our winner.

One of you is about to become the first
person ever to be crowned our next level

baker. I mean, as a baker, that's like
getting your doctorate. That is the

you will have forever. It is everything.

Scooping up that check for $25 ,000 and
an incredible Hexclad prize package.

I need a Hexclad crown.

You think they will have a trophy or a
crown or something for the queen?

For one of you, this is going to be the
best holiday ever.

To think that I could possibly be the
next level baker, that is wild.

The winner of next level baker is...
Being here

already has proven to me that I am
really good at baking.

And if I win, that would mean so much
more.

Congratulations go to... Stephanie!

Well done!

Well done!

Amazing.

Well done.

Congratulations!

You deserve it. Honestly, that's so
good.

Stephanie, well done. How does that
feel? Feels amazing.

I'm so grateful to be here.

And I have such...

A wonderful family that supported me
through all of this. And this has just

the best privilege of my life. Thank you
so much. And I mean, these women are so

incredible.

It's been such a gift.

I've worked really, really, really hard
for so many years.

And coming here and winning this, all
that hard work and the sleepless nights

and the tears, like, it's all been worth
it.

A home baker did this.

And I think it shows that even if you're
not trained in something, you can do

anything.

Oh, my goodness. I can't wait to
celebrate with my family.

It's going to be a Christmas for the
books.

From our family to yours.

Happy holidays, everybody.

Well done, guys.

We wish you a Merry Christmas. We wish
you a Merry Christmas.

We wish you a Merry Christmas and a
Happy New Year.

We wish you a

Merry Christmas and a Happy

New Year.