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Previously on Halloween Bake Shop... We're having a ghoul's night in!

The bakers served up boo-tiful breadsticks and bloody good pasta

dishes. Come on, come on. Yes! In round one, Liz's monster finger breadsticks

were the perfect comfy carb.

And in the second round, Liz bagged the dough again with her pins and needles

pasta dish.

Oh, my God.

But spooky self-care wasn't for everyone.

All right, we might have to make these again. And some breadsticks did not rise

to the occasion.

It is a very dry cookie.

The judges had a bone to pick with Gigi's pastelaya.

Would have been really, really nice to see you put some of your bones in there.

And she said goodbye to the bake shop.

Now, seven bakers remain to whisk it all.

Whoa.

The tastiest cake you've ever seen This is Paris

bake shop sometimes you have to break a few eggs but tonight we're dropping a

few mics this is actually very expensive so i'm not even gonna joke about it yeah

don't not that one you'll be making two bakes first up we want six micro cones

and what's a micro cone it's a cake in a cone that kind of looks like a

microphone your micro cones will become a part of your final dessert which is a

headbanger cake.

Oh, my God.

A cake.

Yeah. Yes.

We're on different tempos. Now I'm dizzy.

Give us a layer cake that's loaded with punk rock details.

We want decor that's both haunted and hardcore.

Unfortunately, the baker with the most mainstream dessert will be kicked off

the tour bus and leave the bake shop forever.

Listen up.

Each of you will pick a pumpkin to give you some punk rock inspo for your

microcones and your cakes.

You have three and a half hours for this bake, but your microcones must be done

in one hour.

When you hear this sound, that means we're coming in hot to taste your

microcones. Bakers, are you ready to get loud?

I get leather.

It's so cute, and I love that.

For my six microcones, I'm making a microcone from chocolate cake filled

with raspberry ganache.

I'm very confident about my chocolate cake.

It's soft, it's moist, it's perfect.

Come on.

For my six microphones, I'm making chocolate cake. I'm using my dad's

recipe. And I'm going to crumble up some potato chips into it. I want something

that feels like it shouldn't work because that feels a little punk.

And I'm making raspberry white chocolate ganache. I'm just going to eat them all.

I don't want everything to be too rich. I really want that natural acidity from

the raspberry to brighten it up a little bit.

That's really good. My punk inspiration is safety pins.

I'm actually really nervous. I'm sure a lot of these amazing sculptors would be

great at it, but for me, it's very intimidating.

I have won three challenges in a row, but last challenge was kind of in my

wheelhouse, and I feel like now we're kind of entering everybody else's

comfort zone and leaving mine.

Just going to see what happens and hope for the best. Yeah.

For round one, I'm making chocolate sour cherry chocolate ganache microphones.

I grew up punk, so it is all me. My punk inspiration is plaid. Plaid

is a very complex pattern. I mean, there's lines going one way, lines going

the other way. So I'm actually really nervous about this.

I... have received feedback from the judges that I am not giving enough

decoration. So I'm gonna still keep my flavors pumped up while focusing a

little bit more on my decor.

I just hope that whatever challenge comes my way, I can accomplish it.

Perfect.

All right, friends, we're pumping up the volume with some paranormal punk rock

tonight. First up, we have got... our micro cones so that is some cake in a

cone kareem talk to me about what you're looking for in this challenge before we

even get to the creativity part of it i want a cake that's packed with flavor

filling or cream or some type of fruit i want that crumb of that cake to be

magnificent okay phenomenal my punk inspiration is patches

I love that I got patches. It's something that you can play around with.

You're not stuck to one particular design.

I made my graham crackers, the star of the show.

For my six microcones, I am making a graham cracker cake, a toasted

marshmallow filling with a chocolate ganache filling as well. Just to give

you a s'mores with a subtle flavor, but with a rocking attitude.

I'm definitely gonna rock out.

Instead of using a sphere mold to bake my cake, I want to maintain the

structure and use a sphere mold to make a chocolate dough that ensures that my

microcone will look like a microcone.

There's no room for error because I only have enough molds to make one for the

top and one for the bottom.

My punk rock inspiration is studs and spikes.

They seem to be fun, but I...

don't have any idea what Pug Rock is.

Is it good?

For round one, I'm making vanilla cake with passion fruit syrup and passion

fruit white chocolate ganache.

I'm mixing some white chocolate because I want to add it to my vanilla cake

batter. It just contributes to the sweetness and a bit to the flavor.

I'm going to make this cake pink.

I'm not really looking for white chocolate flavor predominantly, but it

definitely adds a lot to the overall sweetness and everything.

I feel for this recipe, the most important ingredient for me is a lot of

love. This recipe comes from my great grandma. It was passed down to her

through generations, to my mom, and finally to me. So it is a lot of

pressure, but it is also a lot of love and their blessing into it. It better be

good.

For round one, I am making a cookies and cream charcoal vanilla cupcake with a

cookies and cream charcoal white chocolate ganache.

One and a half. I got for my punk aesthetic... Ding!

Fishnet!

I'm super excited to do it. I love making that kind of texture.

And I'm also gonna make sure it's torn and tattered and teared. You know, like

a punk rocker.

I'm a cool girl.

We like it ripped.

The idea that I have that's going on in my head right now, I can't wait to bring

it out.

So right now I'm getting my microphone cupcakes into the oven so I can bake,

have it cool enough to decorate.

Then I gotta work on my white chocolate cookie ganache.

Okay.

One of my favorite things about punk rock is, of course, the fashion. We have

given our bakers so many cool places to begin. The fishnets, the plaid, the

patches, the studs.

This theme really speaks to me as a person who is, of course, a pop punk

artist. You can stream my music anywhere you listen to music.

This has been my vibe since I was a kid. I'm wearing my own clothes.

This is not a joke.

So if anybody is going to be a harsh critic today, it's going to be me.

My punk inspiration is piercings.

For round one, I'm making speculoos flavor cake.

The flavor is very cinnamon.

It can be a little bit fall-ish, but I like the warmth of it. And then in the

center, I'm filling them with cookie buttercream.

I love making cakes. That's what I do for a living.

I'm making like one universal flavor that I can separate for both round one

and round two.

I'm going to the oven.

That way I can start with the bake for my cake.

All right. So these ones can also go in the oven.

These are pretty.

I am super excited about how these domes have turned out.

They're shiny. They're cute. They're smooth. They're not cracked all up. So

they came out perfect.

30 minutes. 30 minutes until we're tasting your micro cones.

You start your decoration?

Now.

I'm setting my domes aside so I can unmold my second set.

What happened?

I'm crushed.

This is a major setback. I'm not going to have enough time to put everything I

want in these cones.

Just keep going, sweetie. Keep going.

Okay, let me make some more. I got to give them something.

Can I get as much chocolate out of here as I can get?

Damn!

We have three and a half hours to make six microcombs and a punk rock cake

round one is Seriously frightening because there's just a lot of work to do

This is my night So

I don't want to see anything that feels cheesy I want to see stuff that's legit

punk rock I want to be able to pick it up and feel like a total rock star

For my six microcones, I need to paint my cones, crumble up my potato chips,

and somehow make it look good. That's showbiz, baby.

I decided that I would do a spider out of modeling chocolate.

I'm trying to bring the safety pin into my microcone by using metallic paint on

the spider and making their legs really pointed and also just putting a bunch of

little pinholes everywhere just to make sure that it kind of got that safety pin

vibe across without being the actual thing. This is really hard. I hate this.

I'm making a bunch of piercings and stuff to decorate my microphones.

I freaking love the aesthetic of piercings.

I'm making them with modeling chocolate, and then I'm spraying this luster dust.

I was trying to be careful, but... This is modeling chocolate.

I'm just making some spikes because that is the funk element for me.

I love everything about the spikes because they look clean, the shape is

amazing, and I can mix it with something rustic.

15 minutes! 15 minutes left, Baker! Let's go!

My concept is leather.

So I cover my cones in fondant. It look like leather.

It's a very leather design.

I want to look like light is coming out of my micro cones.

I'm using the royal icing to paint the crack in neon.

Look like haunted mics.

They scare me.

Oh, my God. Let this work. Let this work.

I'm nervous about my chocolate domes.

Oh, jeez. Oh, that's beautiful.

They look perfect.

Yes. Now I need to focus on my patches.

All right, stop shaking.

I'm using fondant to make these patches because I have to do something quick,

easy, and that's not going to melt.

I love rock, yeah.

What's challenging about making the plaid is it's just so time-consuming. So

fastest way I could think of was just to draw a pattern quickly onto fondant. And

I'm making a monster eyeball wrapped in plaid.

These are taking way longer than I thought.

I don't want to be literal with the lace effect.

When you paint it, it'll kind of give like this rigid and ripple effect close

enough to a fishnet. And I am glittering these things up with my signature

sparkle. Two minutes!

You can do it David if you need to I don't think that's even possible I know

but just make sure we get six micro cones Time is going really fast and I

am running against the clock It is hard to cover a round shape thing if it's not

cold enough. This looks so freaking amateur I'm just like trying to get at

least six microphones presented

and also adding my piercings. And I'm like freaking out.

30 seconds!

Every moment counts.

Oh, goodness.

This is horrendous.

I'm just disgusted. I would never have something look like this leap out of my

kitchen. 10, 9, 8, 7, 6, 5,

4, 3, 2, 1.

Whoa. Juan didn't have freaking piercings because I didn't manage to add

it on.

Okay, keep working, everyone.

You got to get those headbanger cakes done.

It's showtime. Let's go taste these microcombs.

For round two, I'm making stout chocolate cake with salted peanut butter

buttercream and a peanut pretzel praline inside.

i want the judges to feel the experience of going to a punk show in a stinky

basement and somehow it tastes really good liz hi judges your punk rock inspo

is safety pins yes

I made you a chocolate cake microcone with raspberry white chocolate ganache,

and there are also some crumbled up potato chips in there. Now, you have

created some unbelievable spiders.

Where is the safety pin on the microcone? I kind of wanted to just

allude to it by using that silver color and the nice pointy legs.

So it was inspo, not literal.

Yeah. Get in here.

Liz, this little raspberry white chocolate, more raspberry mousse that

you did in this, fantastic.

It lifts the cake up because the chocolate cake is deep. I think your

microcones visually are so delightful. I do wish the safety pin element was a

little bit more literal.

The raspberry white chocolate ganache, the potato chips, exceptional.

All right, listen, we're going to put a pin in it and move on to our next

tasting. Thank you, Ted. Bye.

For my headbanger cake, I'm doing a coconut cake with macerated pineapple

and some passion fruit buttercream. For my cake, I wanted to go really tropical

because punk rock is all about rebellion.

And tropical flavors are not Halloween. It's punk rock.

Yeah.

Hi, Harneet. Hi, JJ. How are you doing?

What are we going to taste in here?

You'll be tasting vanilla cake, which is soaked in passion fruit. And it is

passion fruit by Chocolate Ganache.

Harneet, this is one of my favorite things that I've eaten in the

competition so far. Thank you so much. I think this tastes incredible.

When it comes down to the spikes, I would like to see more uniformity.

Obviously, see there's some imperfections here.

Harneet, this is a triumph. I also love the color of the cake. I could eat this

whole thing and then some. So good. I want to headbang over this micro cone.

Like this?

I've never done it. Yeah, that's pretty good.

That's fine. There you go. Yeah, get them curls going, baby.

Listen, we got to bump, set, spike our way out of here. Thank you so much.

So for round two, I'm making a vanilla cake with a cookie butter buttercream

with cookie butter crunchies and some cookie butter in it.

Hi, Tanika. We're coming for you.

You cannot escape us. Okay, so your punk rock inspo was patches.

Talk to us about what kind of cake we're going to be eating. I have made a graham

cracker cake with toasted marshmallows and chocolate ganache filling.

So it's everything for the s'mores.

Okay, all right, great.

Tanika, what would you have said happened to you here today?

I made all of the chocolate shells, but as I was taking them out, it fell over

and fell on the floor. So I had to, yeah.

So I see a lot of the inconsistencies is in terms of the fondant cracking, some

of the chocolate pieces fell.

We are going to be judging you all from that. Okay. I love the idea of a s'mores

microcone. Where it does fall apart is the execution.

A lot of issues happening here. A lot of opportunities.

We look forward to seeing how this can maybe get elevated a little bit in your

final presentation.

Now, if you'll excuse us, we have s'more tasting.

Perfect.

Right now, I need to focus on my cake because I need to show off.

For my headbanger cake, I'm making vanilla cake with passion fruit

buttercream and passion fruit curd and a sprinkle of chili flakes for some heat.

Andrea. Hi, Andrea.

What kind of cake are we going to be tasting?

Speculoos cookie cake.

There is regular buttercream, and then there is also the cookie crunch.

And these are piercings I'm assuming you had, right?

That one doesn't have one. You don't have a ring. Absolutely not.

It's just one stupid piercing.

So frustrating.

And these are piercings I'm assuming you had, right?

That one doesn't have one. You don't have a ring. Absolutely not.

No piercing for you, my love.

You're my hair, my food, honey.

Why you don't want that?

Andrea, I'm going to just give it to you, girl.

This spectalos cake, that was a fantastic bite. There's, of course, some

inconsistency in your work. Not all of the cones have a piercing.

This buttercream is to die for. The bite is absolutely exceptional.

I was going to say we got to pierce and leave.

That's not, that's not.

I think we're just going to go. Yeah.

Peace out.

For my second round, I'm making a Brazilian carrot cake with milk

chocolate ganache.

I'm gonna use all the capacity for this.

Pray for me.

Brazilian carrot cake, it's different from the American ones.

It's a dance cake.

This cake take longer than the other cakes to put.

Hi, Daniel. Hi.

What are we about to eat? It's a chocolate cake with raspberry ganache.

It's a very fluffy chocolate cake. Did you hear him? It's a very fluffy cake.

Oh, there's a little zipper over here.

Oh, because your detail was leather. Yeah.

Cool. All right.

Daniel,

I do think this performance needed a dress rehearsal because there is some

sloppiness, and I would have liked some more detail.

I definitely see where you're in the vision. I would like the chocolate to be

pumped up a little bit more for me. I like my chocolate cakes to scream

chocolate. I want it to be as chocolate as my skin, darling, okay?

I do have to disagree with Kareem. For me, this chocolate cake was perfect.

And if you'll need us, we got to zip on out of here.

Thank you, Dean. Thank you.

Alex, start my cake.

For round two, I am making an ube butter cake with an ube cream cheese frosting,

and my signature filling is a salted caramel, coconut, toasted almonds, and

toasted walnut filling.

Ube is a sweet purple yam. It tastes like a nuttier vanilla.

I want all that ube in there, or as some of you guys like to call it, ube. I have

to get both of these cakes to bake with enough time to cool so I can build.

modeling chocolate there's no joke when i thought fishnets my mind automatically

went to the octopus the octopus is one of my favorite creatures because it

looks like a disgusting scary monster so i'm gonna have octopus tentacles

bursting out of my cake hi john jay

Amazing-looking rock stars.

John James, your punk rock inspo was Fishnet, right? Yeah. It is straight

charcoal vanilla cookie cake with a charcoal cookie white chocolate ganache.

Ooh!

First of all, the sandwich cookie white chocolate ganache is a really good

addition to this. It also adds another layer of flavor and depth. I love the

look of these microcones.

What I'm missing is the fishnet lace aspect. It's not reading lacy enough for

me. This was delicious.

Not too sweet. That's the best Asian compliment, by the way.

Not too sweet. Not too sweet.

Cannot wait to see how this all factors into your headbangers, Kate. Thank you.

Now listen, I've got my fishnet. We've got to go catch the... We need to go get

the catch of the day. I got it. I got it. Thank you, John. Bye.

Bye.

For my head banger cake, I'm going to make a green velvet amaretto. Green

velvet is just a white cake with green in it. It's just punk, yeah.

Hi, Jill.

Hi, guys. My punk rock sister. I love this so much. Right?

Okay.

Because it's paranormal punk rock.

We've got an eyeball, we've got the plaid. That's your punk rocking, so.

That's my aesthetic.

What are we gonna be tasting?

I've got a chocolate cake with a cherry compote and then the cone is filled with

chocolate ganache. All right.

I definitely see where you were trying to get your plaid and spoke from. It's

reading it a little bit, but honestly, it's not the plaid that we were looking

for. The inside makes up for the outside. That cherry port wine

reduction, a great addition.

The texture of the chocolate cake is perfection.

It's moist. It's spongy. It has body. It's an absolutely delightful mouthful.

Like Kareem said, the inside makes up for the outside because that was

delicious. Good.

bakers check check one check one two listen up bakers you all really made

some noise with your micro cones but there's one baker who really rocked

their mic congratulations

You did not microphone it in. Your design was inspired, and that ganache

was gorgeous.

As the winner of this bake, you have earned some coffin cash.

Thank you.

Show the bake shop what you have won.

Oh, my God.

Amazing. Well done.

Thank you. Thank you. Hey, everyone.

Back to work. It's almost showtime.

I don't really have time to be excited about winning round one because I need

to focus on decorating this cake. So for my headbanger cake, I want to sculpt a

hand that a big safety pin is stabbing into.

The hope is that it'll look like a punk singer had somebody get a little jealous

of their skills.

I really wanted them to be able to tell what my aesthetic was from across the

room. So I'm going to paint this puppy silver and then hope and pray that it

stands up the way I want it to, or we're going to be getting creative.

Oh, my God.

Brazilian carrot cake take longer than the other cakes to cook because it's a

dense cake.

It's not done.

Oh, my God. I need my cake right now.

and my cake is still on the oven.

I need to do the decoration, but I need to see the cake to start the decoration.

So I'm stacking my cake, and I'm doing an amaretto soak, and then I'm putting

my white chocolate Swiss meringue buttercream, filling it with my

raspberry blackberry compote, and then another stack of cake and soak.

One hour in my cake stew in the oven.

You have one hour left in this challenge and we do not do encores.

My cake stew in the oven. I test it again and it's done.

Looks perfect.

So I put in the blaster to show because I need cool to start the decoration.

It was easy getting up here.

It is a little harrowing getting down.

For this cake, I really wanted this to be a ghostly band, so I'm making wafer

paper ghosts for the top.

My plan is to wrap the cake in a plaid skirt because my skirt is the stage for

my ghost band. My idea is to take the fondant and put it around my cake.

And then just pray to the fondant gods that it somehow holds up.

I want each of those inspiration elements to be so clear on the cake. I

need to be able to look at the headbanger cake and say, your element

was studs. Your element was leather. Because if it's an afterthought, I'll

know.

I've made spikes out of dark chocolate using a mold. I'm splattering different

colors on the cake because I want it to look like aftermath of a ghost concert.

The microcone absorbs all the energy so that the world doesn't get destroyed.

I'm dressing this cake with a leopard print on the sides. And since it's a

possessed cake, he has a mouth with teeth and a tongue.

Piercings. 30 minutes!

Do you have 30 minutes left, Bakers? I'm scared.

I'm scared too.

It's half hour left, so I need start building my cake.

I put garage and now start the decoration.

I'm gonna do a red jacket.

I think it's gonna be so cool.

and I put zippers, I put a lot of spikes, and my cake start looking like a

jacket.

I am making my fishnet stocking with an edible lace recipe, and normally when

you make edible lace, you have to be so gentle not to rip it, but I want the

rips, I want the tears.

I really wanted to bring something that showcases breaking free and being 100%

yourself. The way I wanted to incorporate this onto my cake was to

make it seem like this octopus was breaking through that. It looks bigger.

Thank you so much.

15 minutes! 15 minutes left, bakers! Let's go!

That's roughly the length of 24 pump rock sauce.

I need to focus on the finishing touches.

I'm splattering blood everywhere.

And I'm making three-minute ticket stub out of fondant to really bring home the

you are at a concert vibe.

I knew time was going to be tight, and there's nothing on my cake. I need to

stop making my patches.

So I want to cover my entire cake with patches, but my microcones have pushed

me back. So I'm just focusing on a few great patches. And I also made a zombie

hand just popping out of the ground.

I want to show you the paranormal punk rock.

30 seconds. 30 seconds.

Whoa. Whoa.

Oh, my God.

I'm definitely disappointed in the skirt, so I'm using skulls, zippers,

anything that's kind of punk-esque to make it look presentable.

Let's go.

Hustle, hustle, hustle. Just wrap it up, guys. Just headbang it out.

Ten, nine, eight, seven, six.

Five, four, three, two, one.

Time is up. Step away.

What?

I'm happy with my cake, but when I start looking around and seeing everybody

else's, I get pretty nervous.

Hi, guys. Hi, John James.

What is this absolutely stunning creation that you've created?

The story behind it is me.

The brown texture of the cake represents my skin color. The fishnet represents

the fear I have of failing.

The pink tentacles represents me as my favorite animal, breaking through those

barriers, taking center stage.

and finally accepting all of my flaws and fears.

And there's nothing more punk rock than accepting yourself, flaws and all.

Hell yes.

Thank you so much for sharing that. Hearing that from you is just so

wonderful. We love stories in the bake shop, but personal stories are even more

impactful.

And listen, this is creepy as hell, but it does have your signature sparkle all

over it. All right, let's get into it, shall we? It is an ube butter cake

with an ube cream cheese frosting, and then my signature salted caramel,

coconut, almond, and walnut filling.

John James, you've put so much of yourself into this cake, and we really

see and feel and taste that.

I love that you're showing us your sculpting, your modeling, the edible

lace.

This coconut caramel filling you did here, the only thing I'm mad about is

that you didn't give me enough of it.

Getting a bite with all three, with the cake, with the buttercream, with the

signature chutney or whatever we want to call it, it's a perfect bite.

your story is amazing and is so relatable to so many people so john

james you got to make like this crack in and bust on out of here okay thank you

so much thank you whatever happens happens because at the end of the day i

know that i pushed out a product that i am so so proud of

Hi, Harneet. Hello, judges.

So your punk rock inspo was Spikes. Spikes and Studs. Right, and trust me,

we cannot wait. Tell us a little bit about the story behind your head-banging

cake. It is about the punk rock artist named The Skull Screamer.

So the mic itself has contained all the energy from the concert, and this cake

diffuses all the energy so that the energy cannot release.

Woo!

It's a headbanger cake for real. Woo!

I just got a neck issue at this point. I've been headbanging too much. I love

it. I've made coconut cake soaked in passion fruit syrup and macerated

pineapple.

Oh, my God.

Harneet, another headbanger. This is so decadent and delicious

and tropical and vibrant and dynamic.

It's everything I want in a cake. Thank you so much.

I think that you've implemented your punk rock inspo super well. The

microcone feels like it's implemented really well. And I loved your story.

You're very creative. So well done, Harney. Bye. Thank you, Harney.

Hi, Tanika. Hello.

Of course, your punk rock inspo was Hatches. Yes. I just automatically

thought about Zombies having a punk rock fest, but they only come out and they

bust out at midnight.

All right.

Ooh.

The flavors, you have a vanilla cake with a cookie butter buttercream, and

then I also have cookie butter crunchies.

Tanika. You're an amazing baker and amazing artist. And with that being

said, I wish there were more patches.

You kind of were shy on the patches in behind.

And I don't want you to lose points or have to be sent home because there's no

patchwork back here.

Tanika, I would say time got the best of you. Definitely would have loved to see

some more patchwork on here.

I love cookie butter, personally, and I love Speculoos. So I love that you gave

us that flavor in multiple ways.

I would have liked to have seen a little more time go into the patches because

that was your inspo, the focus of the cake. We just need, if nothing else,

those patches to be note perfect.

Now, you can make like this hand and crawl on out of here.

I'm nervous about going home because of my patches. I should have added more.

Hi, Jill.

Hi, guys.

Tell us the story behind your paranormal punk rock headbanger cake.

The ghosts are in a band.

Their music is hauntingly beautiful, so much that their microphone could not

handle the energy, so it broke. Their monster friend had to loan them his eye,

and that is how they were able to continue with the show.

I love it.

So I did an amaretto-flavored cake with a blackberry-raspberry compote.

and a white chocolate Swiss meringue buttercream.

I really love the compote. I also really like the white chocolate Swiss meringue

buttercream. I'm not getting much amaretto, however, in the cake.

I can tell. Time definitely got the best of you on this cake. We see a lot of

fondant that's inconsistent.

The lines are not even.

It's giving more St. Patrick's Day jail.

Oh, God.

Okay.

The flavor, delicious, amazing.

And now it's time for you to leave.

They love my flavors.

The plaid skirt just, you know, it wasn't perfect.

Just hope it doesn't send me home.

What's up, judges?

Andrea, your punk rock inspo was, of course, piercings. Talk to us about what

kind of flavors we're going to be tasting in this cake.

I made a vanilla cake with passion fruit buttercream and passion fruit curd.

and a sprinkle of chili flakes for some heat.

This is so expertly designed.

This cake has actual movement. It has a mouth that is open.

The top of the cake is lifting off.

Give me one second, honey. I need to fix my hair because this Slicer cake was

heaven on a plate.

I love the passion fruit curd.

I love that the tanginess and the sweetness of it comes through really,

really well.

You said the cake has some spice in it?

Yeah, it has a little bit of chili flakes.

Oh, it didn't come through? I was too scared it would be too spicy. Girl, no,

don't hold that.

If you say it's in there, then we want to taste it. I want to shout out your

tongue. Yeah.

Because I don't know that I have seen any more pristine molding work in the

bake shop ever.

And you can headbang your way out the door.

I poured my heart and soul into that cake.

I've done everything I could do.

Hi, Daniel.

Hi. How are you feeling?

Super nervous. Super nervous. Why are you nervous?

I don't know.

I'm just shaking.

Okay, so tell us the story behind this beautiful cake.

They found a leather jacket in an old stage, and the jacket started

pulsing and vibrating with the colors.

It came to life.

It's called possession.

Possession.

Oh,

Daniel.

It's a Brazilian carrot cake with milk and chocolate ganache.

I really appreciate you always bringing your culture, your life to the bake

shop. I love that the chocolate ganache is so sweet and forward in its

sweetness. When it comes to decor, I love, love, love, love when I saw you

covering it in red and you didn't do black.

I changed the color. You were going to do black originally?

This is so much better.

What happened?

He's just, he's cleaned his plate.

I'm so sorry. I really love it. No, no, no.

I would have liked to have seen the paranormal element also reflected in the

cake somehow.

But what a pleasure to eat. Yeah.

You've possessed us with these Brazilian flavors. Now you can possess yourself

out the door. Thank you so much.

Thanks, Daniel. I don't know. The level here is so high.

So we never know.

Hi, Liz.

Hi, judges.

Your punk rock inspo was safety pins. Yes. So talk to us about the story

behind your headbanger cake.

It's a concert. It's Halloween night.

And somebody was a little bit jealous of this vocalist's talent. So they took

them out of the game. Oh.

Using a giant safety pin. Yeah.

Okay.

I'm sorry.

Well, let's go.

So you have a chocolate stout cake with salted peanut butter buttercream, and

inside you have chocolate-covered pretzels, peanuts, and some coffee.

I'm scared.

Liz, scrumptious.

Okay. Totally scrumptious.

This is a beautiful balance of chocolate and stout. But I can definitely see that

there's some imperfections in the larger safety pan.

Also... I would like to see more safety pins.

I wonder if I didn't know that your punk rock inspo was safety pin, would this

read safety pin to me? Because of the color, it doesn't necessarily feel like

it's the star of your headbanger cake, but this crumble in the center, I'd eat

that on an English muffin.

And I wouldn't feel ashamed.

Truly amazing work. You can safety pin on out of here. Thank you.

I am not feeling too confident. This is the first time I've actually worried.

This is a tough competition.

Bakers, tonight you brought down the house with some paranormal punk rock

bakes. In round one, you made micro cones.

And Liz, you shredded the competition.

In round two, you guys gave us a headbanger cake with punk rock decor.

Some of you served us cakes that had us craving an encore.

But a few desserts needed some more rehearsal time.

Liz, Daniel, and Harnit. The three of you are

all... safe.

John James and Andrea.

Your desserts were the hits of the night, baby.

But only one baker gave us a cake that was a true chart topper. And that

dessert belongs to... John James.

I promise, these are happy tears.

John James.

Your OctoPunk cake rocked us.

Mind, body, and taste buds. That cake is a number one hit.

As the winner of this challenge, please pick a guitar to see how much you've

won. Have to go with the purple.

Yes.

I put my heart and soul into that cake, and I'm so glad the judges liked it.

I'm so glad they loved it, because I won.

Andrea, that means you're also safe.

Please join the others and congratulations.

Jill and Tanika, unfortunately, your cakes missed the mark tonight.

Jill, your berry compote was killer.

We saw the vision, but your unfinished plaid details flopped for us.

Tanika, your cake with that cookie butter crunch was bang on, girl.

But your fondant work was far.

From Pitch Perfect.

Sadly, one of you will be leaving the bake shop. The baker who is going home

is...

Jill.

Tanika, you are safe, so you can join the others.

Jill, my punk rock sister, it's clear to us you are an incredibly talented baker.

But unfortunately, tonight... is your final performance in the bake shop.

Thank you so much, and keep rocking.

Thank you guys very much for the opportunity.

I loved it. Yes, hell yeah.

I'm just really thankful for this experience, and I will walk away with

some lasting, memorable friendships.

We all got studs. We all got some studs out.

Well, we got these two studs. Okay. Well, thank you, love. Yep, your

microphone is on, your micro cake is on your micro cone.

Why are you laughing at me? I'm trying, and you're laughing.

Oh,

we're not doing it anymore. Okay. And what's a microcone?

It's a cupcake that looks like a... Nope.

Put a wig on him and the day is three hours longer.

You just can't take me.

You want to be like me?

Maybe not. In this beautiful... What? What happened?

Somebody said my name.