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Previously on Halloween Bake Shop... Welcome to the Deadly Diner.

Five bakers served up killer desserts.

They look so realistic.

In round one, Daniel kept his truffle eyes on the prize.

These look fantastic!

Thank you. And took home $1,000. Oh my god!

Another win was on the menu for Daniel in round two for serving up his

delightful donut replicator.

Unfortunately, Tanika, Andrea, and Liz landed a reservation in the bottom

three. Tanika.

Sadly, Tanika had her last shift at the diner and was sent home.

Now, you've made it to the semifinals. As the pressure builds, the final four

must engineer their sweetest creations yet. We're losing steam.

Eureka! I think I've cracked it. Come with me. Come with me. Don't dawdle. By

my calculations, the engine of your ambition has synchronized with

unparalleled confectionary delight. And we've officially docked at the

penultimate station of greatness.

What?

Bakers, you've made it to the semifinals!

I am so close to the finale.

I can taste it. All of you have kicked it into high gear to get here.

But only those with the finest dessert craftsmanship and devilish innovations

will make it to the finale.

For tonight, we travel back in time to a world of ghoulish gadgetry where we

combine steam, sweets, and scares.

Welcome to the Scarily Steampunk Workshop!

You'll be making two bakes.

For your first dessert, we want six contraption cookies with some spooky

steampunk flair.

Your contraption cookies will help your final dessert run like clockwork.

Steampunk meringue tower.

Give us an industrial meringue tower loaded with edible decor that proves

that you are a true innovator in the bake shop.

Now, every good inventor needs a muse.

So we've summoned four creatures of the night to ignite your imaginations and

inspire your designs.

When you hear this sound, it means we're coming to taste your

cookies. The baker with our least favorite meringue tower will be leaving

the bake shop.

You have three and a half hours on the clock.

And your contraption cookies must be completed in 90 minutes.

Only this bake stands between you and the finale.

Try not to blow a gasket because your time starts now.

I'm coming right behind you.

It's a new day in the bake shop, and I'm excited that we're almost to the end.

We're in the semifinals.

I am going to show personality, a lot more personality with this bake. I heard

somebody in the bake shop is possessed by an owl. That's when you say, who?

When I think meringue tower, I think elegant, big gala events.

So the concept that I have is called the gilded owl.

600 grams of sugar.

Today, I'm focusing on making sure that I get my meringues for the second

challenge into the oven as soon as possible because three and a half hours

to do meringues is insane.

I want it to be really coffee forward, so instant espresso and instant coffee.

It is.

For round two, I am making an espresso cashew meringue.

This is my take on Silvana's, which is a Filipino version of a meringue.

So you want to fold it in because you don't want to deflate all that air you

just beat into it.

It's a semifinal, and I'm so grateful to still be here. I'm getting my egg whites

ready for my meringue. I'm making Swiss meringue today.

I'm separating them into a separate bowl because if I get yolk in it, I can't use

them. I got a cat today.

Ideally, I would love to do something that's really conceptual, but I just

keep thinking, What can I do with a cat?

And when you think cat and you think Halloween, you think witch.

So I'm turning my power into a witch hat.

I'm doing Swiss instead of French because it's a little bit more stable to

work with. You need to cook your egg whites and sugar for Swiss meringue. So

it takes a little bit longer, but you can bake it at a higher temperature,

which means that you can cook it faster.

Today, my goal is to leave myself enough time to decorate.

For my second round, the flavor I chose is white chocolate and blueberries.

I can't believe I'm in the semifinals. I'm honored to be here with such

talented people.

I love meringues and I know how to do, so I'm pretty confident.

Semi-final.

And I'm here.

This is the secret, using all the sugar just at the end because I want like

a perfect meringue.

Today. I am multitasking.

I'm doing my meringues and my cookies at the same time. I'm gonna do marble

cookies and passion fruit meringues.

I got ribbon.

Can I keep it?

I'm planning to do a tower with a translucent top like a portal.

I'm very ambitious because it's semi-final and I want to show to the

judges why I'm here.

The centerpiece of my tower is this clock spider.

Boom. We have egg whites.

For round two, I'm making raspberry-flavored meringues. I'm

starting with my meringue because it is the thing that takes the most time to

dry. I'm making gear-looking meringues and also the shapes like kisses.

My dear fellows, first of all, may I say you both look positively illuminous this

evening. Thank you. You as well.

We're full steam ahead into the semifinals, and I can see the gears are

already turning in the kitchen.

First up, we have contraption cookies.

But these cookies aren't just cogs in the machine. They will become a part of

their steampunk meringue masterpieces. Think steam-powered machinery,

clockwork, and gothic imagination.

Talk to me about what makes a great meringue.

Meringue is very temperamental. Any fat that gets into the egg whites, it will

not fluff up.

Meringues, they need to bake low and slow.

And do they have enough time to execute their vision and get that texture

perfect? No. We shall see. Yep.

This is where baking and science meet.

Meringue.

Now that the meringue is starting to go in, I'm starting with my cookies.

Right now I'm making a brownie rollout cookie.

It's a recipe that my mom used to make when we were very little. It's a

chocolate cookie with a soft texture of like a brownie. It is a little something

from my childhood.

And let it rest.

While you're back.

I just have to really push myself.

For round one, I'm making a dark chocolate lavender cookie with lavender

royal icing.

Lavender is notoriously tricky to work with because if you add even just a

little bit too much, it tastes like a bar of soap. And my contraption is going

to be a skeleton key. The key shape involves a lot of cutting, and it needs

to be pretty accurate if I want them all to look identical.

Okay, don't do that.

We're in the scarily steampunk workshop, so we need to see gears, clocks,

contraption cookies.

And I want to see that not just in the exterior of the cookies, not just in the

decor, but flavors. I want innovative, unique flavors. You know, this is not

the time to rest on your laurels and give us what you've been giving us

already. This is semifinals. I am looking for detail, detail, detail, and

clean work.

Bad boy.

For round one, I am making an ube coconut shortbread contraption cookie

with a coconut ube white chocolate ganache. I really want the coconut to

shine through, so instead of heavy whipping cream, I'm doing coconut.

I'm making heart-shaped cookies because it ties into the story that I want to

present, a gilded heart.

Steampunk reminds me of the Gilded Age, the age with the gears, the bronze, the

copper, the metals.

Now I'm going to do the chocolate one.

I'm gonna flavor with cacao.

For round one, I'm making almond and chocolate gear contraption cookies.

I'm gonna mix to just do a marble.

Now I need to check my meringue. I'm gonna put flavor in my meringue, and I'm

gonna mix petit a petit.

When I put my passion fruit in,

it starts melting it was perfect but after adding the powder it's like liquid

i cannot serve flat meringues for the judges and the same final i

have to start again we're losing steam 30 minutes left

i

have to start again

I hope I have time because I need to finish baking my meringues and I need to

put my cookies in the oven.

And I have to do all in the same time.

I'm running because I need finishing time.

This time, put the flavor just in the end.

It looks good now.

The meringues need minimal three and a half hours to cook.

So I'm going to do small meringues. Now we come back in the competition.

I'm curious to see how they integrate the cookies into that tower, because it

needs to look cohesive and interesting.

I want to see really beautiful colors, bronze, some silver, some gold.

And I want to see uniform work, every cookie looking the same.

So tiny.

Now that the cookies are in the oven, I'm starting with my decorations.

I want to spend most time in my cookie because it's going to be the center of

my beautiful creature. For my cookie, I am making a watch.

Andrea, how's it going?

It's going.

It's going.

My cookies are done. My meringues are in the oven, so I got plenty of time for

them to bake low and slow.

I'm going to dip my shortbread cookie into the ube coconut white chocolate

ganache. Ube is such a versatile ingredient.

I've used it in this competition in cake, in a filling, now in my cookie and

in white chocolate ganache. And if I continue to move forward, I will

showcase another form of ube.

I can't forget this.

Colin said there's a time and place for glitter, and sometimes you don't need

it. But you know what, Colin?

I need it.

Right now, I'm going to make some modeling chocolate embellishments for my

key, just to make sure that it ties into the steampunk and the Halloween theme.

And then I need to decorate my cookies with royal icing.

Normally, I would take about five times as long to do what I'm doing right now.

I'm trying to ice these cookies, and my hands are vibrating.

finish is better than perfect right now details my favorite part i want each

cookie to have another heart made out of modeling chocolate with some gears on it

modeling chocolate is best when it comes to little intricate details because it's

set so much firmer than fondant these cookies have to be perfect because i

know the other bakers are phenomenal and i want to make sure i move on to the

final round i'm gonna get like that rusty gold look

My cookies is on the oven and now I'm doing the decoration for the cookies.

I'm decorating my cookie with fondant and spider because the gear look like a

web. 10 minutes.

How much? Let's go. No.

You can do it. Yeah.

Let me check my cookies.

Yes.

Oh, man.

Okay. I don't know Roman numbers.

She had to go with the stupid Roman numbers.

Six.

Oh, do hurry up. We can't bear tardiness in the workshop.

It's like gold blood splatter.

We need cookies on plates, folks. Make good decisions.

I'm going to just put my spider here on top.

Get your cookies on the plate, folks.

10, 9, 8, 7, 6, 5, 4,

3, 2, 1.

See, Sala?

Good job, Inga.

Back to it.

I'm so happy with my cookies, but I need to continue rush.

I have a tower to do.

Step right up. Hi.

Daniel, tell us a little bit about what's going on on this plate. Okay, I

made almond and chocolate marble cookies.

This is one of my favorite designs you've given us so far.

There are inconsistencies, but I think the ambition and the vision is really

there. The chocolate overpowers it for me. I didn't taste the almond.

I don't care.

about the almonds i love this cookie i think they look cool i'm very excited to

see how these fit into your final meringue tower you have the vision so

you know what keep dreaming keep visioning because we have more cookies

to taste thank you thank you so much thank you bye hello john

james we're here to paint your cookies so what i have for you i'm calling it a

gilded heart i made a ube coconut shortbread cookie with a coconut ube

white chocolate ganache.

Smells good.

John James, I think this is a very delightful cookie.

Not too crisp, not too soft, and the right amount of sandiness, which I

really like in a shortbread cookie.

Really beautiful flavors. The ube comes through for me. The coconut comes

through for me.

My only note, John James, is we've seen ube and coconut from you a few times

now. So I just want to push you to really think of innovation and

uniqueness in this competition. Okay. Yes.

The decor, so consistent.

I'm very excited to see how this fits into your meringue tower. So keep on

chugging. Thank you. And we're going to chug along.

Thank you, thank you. Well done. Bye, guys. Thank you.

I know Colin. I love him so much. Bless his heart.

But I will still showcase Ube until the day I die.

If I make it to the finale, guess what, Colin?

You go get something Ube. But it is going to be a different form. I will

promise you that.

Now that the meringues are in the oven, I'm starting my cone.

So when I think of steampunk, I imagine pipes, gears, all in metallic

colors.

Oh, yeah.

Howdy. Andrea.

Listen, we're here. We've traveled through time. We are very excited. Try

your contraption cookies. Tell us about these.

I have made a chocolate cookie with more chocolate decorations.

Click, click, click. Boom.

Andrea, this is a triumph.

Yay.

I love this design. I thought doing the hand painting and showing the clocks was

like super unique, super ambitious.

Obviously, we know you probably sprayed this one first and the gun splattered on

you. I can tell. I know. That was such a new error.

I was like, I should have tried this first.

Thank you for bringing more of you into your bag.

I'm not getting a lot of chocolate flavor.

The modeling chocolate is the majority of the chocolate flavor I'm getting

because the layer is so thick in some places.

Keep doing your thing.

We've got a parade to attend. Let's go. All right. Good evening, Liz.

We're here to talk about your cogs and your wheels and your keys.

Yes. So I made you some skeleton keys today.

And our flavor is chocolate with a little bit of lavender.

The key to my heart. Moment of truth.

Liz, I was worried that these were going to be hard, teeth-cracking cookies, and

they are soft and delightful.

My only note is the presentation is a little bit messy.

I do think just some cleaner dusting of the cocoa, just to really make the cogs

pop more.

All right.

Keep working.

Thank you, guys.

Thank you, Liz.

Things are going fairly smoothly, but the clock just seems to be moving faster

today than it ever has.

Attention, bakers. Your contraption cookies have been assessed, cataloged,

and consumed.

But only one baker's cookie was firing on all cylinders.

Congratulations.

But only one baker's cookie was firing on all cylinders.

Congratulations.

John James.

I won. I won. I won the semifinal first challenge.

John James, your gilded heart cookies stole our hearts.

The ube and coconut flavors were engineered to perfection.

As the winner of this round, you have won a baking prize pack from our friends

at Wilton.

You the trolley.

How about it?

The challenge win is this beautiful array of Wilton tools, accessories,

bakeware. It's a lot of stuff that I will not have to ask my family to get

for Christmas.

Congrats, John James. And the rest of you, a piece of advice.

Hurry up! The clock has no mercy!

Oh, we're actually good.

My meringues are done, but they need time to cool.

So I'm going to start doing my ganache. For round two, I'm making a vanilla bean

meringue with blueberry white chocolate ganache.

I'm choosing blueberry and white chocolate to keep a really simple flavor

profile to kind of balance with all of the other things that I have to do.

For round two, I'm making raspberry-flavored meringue with

cocadas.

Right now I'm making cocadas. This is a very traditional treat for, like,

birthdays in Chile. My mom used to make this for my brother and I all the time.

Cocadas is vanilla cookies or galletas Maria, and then I mixed it up with

manjar, and now I'm covering with shredded coconut.

And so I'm going to add them to my tower here and there.

The meringue that I made is a espresso cashew meringue.

And what the judges will also taste is an ube cashew chocolate truffle. I

really want this truffle to match the vibe of the meringue since the meringue

has cashews as well.

90 minutes, guys.

My meringues are still in the oven. So I started my decoration.

I'm tempering chocolate today because it's time final.

For round two, I'm making a passion fruit meringues with the passion fruit

ganache and skulls in chocolate.

And let's cool down this.

So I put in the marble. I low the temperature.

I put in the bowl and I have like a liquid chocolate, but cold. It's not hot

anymore. So I can work with this.

It's perfect.

Tonight, our desserts are steampunk themed. So we need gears, clocks, mixed

metals. One thing I love about this challenge is that it brings the science,

the flavor, and decor and design.

This is an opportunity to show us what they've really got. Yeah. And let's be

honest, it's anybody's game.

We have one hour left because at this point I'm solely locked into my meringue

tower. It is a stone tower hidden in a blackened wood behind a fog

-drenched village.

I'm going so extra with this story.

Legends say that the owl once had a glowing enchanted heart crafted by a

heartbroken clockmaker who poured his grief.

into gold, sugar, and shadow. Now, every year as the autumn moon rises and the

air smells of sugar and espresso, because that's my flavor, the owl

awakens in search to find its next clockmaker.

I am so channeling Harneet.

This is also an engineering challenge because they need to create something

that can hold all of this stuff. And they need to ensure their tower is

completely structurally sound, but also completely covered. I don't want to see

any gaps.

We don't want to see any crevices. Everything needs to be fully immersed

and covered in their aesthetic. And this is really an opportunity for them to

showcase other talents in the bake shop, things we haven't seen yet. This is a

tall order.

I'm working on my cat right now.

Got to tie that in. That's important.

I got a cat today.

This is really bittersweet.

My cat actually passed away about two weeks ago.

I would like to do an homage to him today.

So I think that rather than making something kind of spooky and decrepit

the way I normally like to, I want to go a little bit more cute.

And when you think cat and you think Halloween, you think witch. So this is

actually the perfect shape to make a witch hat.

The centerpiece of my tower is this clock spider. So I want to make a

marshmallow web.

It's like a very easy way to add some spookiness that also makes sense for

like the spider theme Now

I'm gonna make

just decorations I'm making a portal a dream world and our World

the Raven is the only creature can't like travel and both of worlds

I want the illusion of the raven flying.

So I make a portal in isomalt so it's translucent.

My raven is my centerpiece.

Oh, my God. I need to put all my meringues on my cake.

You got this, Daniel. You got it. You got it. It just takes one little

misstep, one little setback.

that can turn that most talented baker flip today and be the one to go home i'm

getting very worried about time because when i look at the other bakers they

start building the towers and my meringue is still on the oven

i am shaking this is a nightmare

My meringue is still on the oven.

This is a nightmare.

Oh my God. I want to finish my tower.

I want it to look beautiful.

I'm going to take this and I'm going to airbrush it.

Finally. I take out my meringue. I start building my tower.

I need to just glue all in my cake.

My meringues look so great.

I feel the pressure rising in the kitchen.

Come on, bakers.

Their creature needs to really come forward in this bake, too. And combining

a creature with meringue, this is a tall order.

This is the body of my spider.

For my meringue tower, I chose a spider. I feel like this is my redemption arc

with spiders, just like I do not like them.

I got the owl, so I really want to incorporate feathers.

So I'm drawing it out with some edible ink. Let's make it cute, because

Halloween can be cute too.

And then I'm going to airbrush it with color.

I feel like a true artiste when I airbrush anything.

Next is my little modeling chocolate steampunk owl named Garcon. To get this

owl to have texture, to have life, I'm making gears for eyes and then a little

top hat to go right onto his head.

I am sculpting a cat out of modeling chocolate.

I want to have him sitting on the side of my witch hat and look like he's about

to climb up.

I'm starting to internally freak out a little bit, but if this competition has

taught me anything, it's that I can get a lot done in a short amount of time.

Bakers, your semi-final bake is grinding to a halt in 10 minutes.

You just said an hour and a half, five seconds ago.

I don't want too much. Just dry bread.

I start putting all these elements in my tower.

I don't have enough time.

Five minutes.

Oh, my God.

Are you kidding me?

Five more minutes.

I'm so shaky, like I can't control.

There's so much pressure.

Almost made a mistake.

We're in a rush.

Isn't it gorgeous?

So close, guys.

I forgot the cookie.

10, 9, 8, 7, 6, 5, 4,

3, 2, 1.

Time is up.

Good job, everybody.

I am so proud.

If I need to go home, I'm so proud of me.

All I can think about is how well it matches the story that I want to tell.

As always, there are a lot of things that I would like to tweak.

I hope the judges appreciate the craft and the thought.

I do say that bake ran like clockwork, for us anyway.

Oh, I'm caught. I'm caught.

My gears are caught. I'm caught in the gears.

Hi, John James.

Hi, guys.

Hi. Talk to us about this incredible creation you've made. So I have a story.

I'm channeling my inner Harneet with this one. Okay.

Long ago, in a fog-drenched village, stood a forgotten tower.

Deep inside lived a mechanical being known only as the Gilded Owl.

On a tragic Halloween night, as its maker met its unbeknownst end, its heart

shattered.

Every year as the autumn moon rises, the owl awakens to find its next clockmaker,

one who is worthy to rebuild its gilded heart.

Harneet, I hope I did you justice.

Justice is what you did, honey.

Every time I don't think you can surprise me again, you surprise me

again.

So it is in a Silvana espresso meringue with a ube cashew white chocolate

truffle.

This is a 12 out of 10. You knocked it out of the park. You always knock it out

of the park. That's why I started hitting the counter with my napkin

because I was like, this man can't fail.

The integration of your heart cookie from challenge one is so subtle and

seamless.

I'm obsessed with the little owl. His name is Garcon.

Love the wafer paper feathers. I like that you painted the paper before

integrating it into the piece. She is so camp.

Big feathers.

It's very ballroom about it.

I like the little eyeballs.

I do wish that you had altered the eyeballs a little bit. I think if we're

going to use a store-bought ready-made item, I want to see it transformed.

I think this is probably the best way you served Ube to us this season. I love

this. Such an amazing showing for the semifinals.

I have to ask, what would it mean to you to make it to the finals?

It would mean that all the doubt that I ever put in myself was just that all

those voices in my head saying, no, you can't do it.

It would just shut them up.

Absolutely. Absolutely.

We're proud of you and you should be so proud as well.

Thank you. Thank you so much for being here, John Jay. Thank you so much. Well

done. Thank you. Thank you so much. I feel confident enough to say that I do

feel worthy to be here in the semifinals, and it's unreal.

Hi, Andrea.

Do you want to talk to us a little bit about this amazing meringue tower you've

created? The animal that I got is a spider in Chile.

We will always have this araña pollito, kind of like tarantulas.

Like you can grab them and it's totally fine. They're not going to bite you or

anything.

Oh, my God, you're braver than me.

My mom loved that because my brother and I would be like, ah, mama.

What you're going to try is raspberry meringue and coca leaf.

Oh.

No, for real.

This raspberry meringue has such a berry punch to it.

It has a beautiful crunch on the outside and a soft pillowy inside. I

love the colors. I love the piping techniques that you used. I think this

spider is gorgeous. This just screams steampunk.

The cocada is scrumptious.

I do think, unfortunately, if I took away the spiders and the webs, it would

read to me a little holiday.

Talk to us a little bit about what it would mean to you to make it to the

final. It would mean the world, honestly.

In Chile, we don't get as many opportunities as you guys do here in

North America.

And so I just want my parents to know that their daughter is doing fine.

And doing what she loves.

I am also someone who left home when I was young to follow a dream.

Your story really resonated with me because it's so hard when you feel like

you want to be in two places at the same time.

You're so gifted at what you do. And I know how hard it is, but I also just

want to tell you that you're just getting started.

And you should be so proud of your work here.

Thank you so much.

Thank you, Andrea.

Bye.

I honestly think that I have everything that it takes to win.

Hi, Liz.

Hi, judges.

Talk to us about this amazing meringue tower you've created.

I got cat, so I wanted to bring a little bit of a witchy vibe, so I made you a

hat. I actually lost one of my cats two weeks ago.

Oh, Liz.

Ugh, so I wanted to make something cute for him.

The flavor is white chocolate and blueberries incorporated into a vanilla

bean meringue and also into a chocolate cookie.

This meringue bite was amazing.

I know you know your way around obviously making meringues, piping, nice

stiff peaks.

The meringue has a lovely sweetness to it. It's nice and crisp, marshmallowy.

I actually love the color palette that you used.

like the black is blending in with the blue so it came purple i love that first

time using an airbrush i'm noticing lots of colors on your arms your legs like

there's definitely yeah it was about it with the airbrush honey it's fine okay

thank you and liz would you mind telling us what the blue bands around the hat

are that's all meringue i was sure that was buttercream i i can't really see

seams i think that's really impressive in terms of presentation it's a little

messy okay When we choose to make things more rustic or casual in nature, we need

to make them always look intentional.

Yeah. I'm obsessed with your little Kit Kat here, the eyes.

I am impressed by you always, everything that you've managed to create.

I never even considered the possibility that I would make it this far, but I

feel like I just have so much more to show you guys.

Well, you're so talented. You have impressed us every step of the way.

Thank you. Thank you. Thank you, Liz.

Thank you, Liz.

The clock got the best of me a little bit today, but I think the judges want

to see more from me.

Hi, Daniel.

Hello.

Today, I want to bring like a portal because it's our world and

it's a dream world.

And the raven, it's the only creature who can travel.

Talk to us about the flavors we're going to be tasting.

I did passion fruit meringues with passion fruit ganache, and I have this

course in chocolate too.

I love passion fruit, and I thought you brought that flavor forward expertly.

This stole the show for me. You gave us the raven on one side, and then give us

these gears and rotors at the back.

Smart.

No, no, it's stunning. It's gorgeous.

I ate everything on my plate.

I also have to commend you for bringing us more tempered chocolate. You're the

only one.

You chose the hard way to show us that you understand pastry and confectionery.

What would it mean to you to make it to the finals? I never learning English

before.

So for me, it's very hard. Came here, try express myself in English and

baking.

Wait, so you've never learned English? No, I just watch movies.

Daniel, I would never have known that.

I was so afraid. I was thinking calling you guys and told I'm sick. I cannot go

to the show.

I am so moved by you.

And I'm so proud of your journey here.

You like break my heart. You're so incredible.

And you're so brave.

I'm like at a loss for words.

Thank you. Thank you so much. Thank you.

Thank you. You can go.

If today is my last day, I'm proud.

I'm super paused.

Bakers, tonight we asked you to unleash your inner steampunk inventor.

In round one, you gave us contraption cookies, and John James engineered a

win.

For your second round, you made us a meringue tower inspired by a steampunk

creature. Choosing a winner tonight was not easy, but one tower rose above the

rest.

Congratulations... Daniel!

Daniel,

your meringue tower was mind-blowing.

Everything from the raven topper to your tempered chocolate skulls showed

us that you had an ambitious plan and the talents to back it up. Thank you.

Thank you so much.

Daniel, as the winner of this challenge, please choose a steampunk hat.

And see what awaits for me.

Oh, my God.

Big money.

Oh, my God.

It's like blow mine.

John James, your meringue tower was a thing of beauty.

your steampunk elements and your meringue flavor were so dialed in oh and

your owl was an absolute hoot john james

congratulations you're heading to the finale

Liz and Andrea, only one of you will be headed to the finale.

Liz,

we adored the moody colors of your design. And the bake on your meringue

was perfectly calibrated.

Andrea, your steampunk tower spun your talent into one exquisite showpiece.

And those raspberry meringues.

had the perfect berry punch.

Liz and Andrea, unfortunately, one of you will be leaving the bake shop.

Both of you are exceptional bakers, which made this the hardest decision of

the competition.

The third and final baker headed to the finale is

Andrea. Thank

you, guys.

Liz,

the queen of flavor alchemy.

Your ability to marry bold concepts with inspired ingredients is nothing short of

genius. Thank you so much for being here, Liz. Today was not my day, but

this has been an amazing experience.

And thank you for all the love.

Thank you. Thank you, Liz. Thank you so much.

I made it so much further in this competition than I thought I would.

And I'm sad to be leaving, but I had so much fun.

I've used it so far in this competition.

Competition.

Competition.

It's not like they were just placed, you know, willy-nilly.

I'm teaching you English now.

We're teaching them booze. We're teaching them all these things.

And devilish innovations.

And devilish innovations.

Pump it up.

Oof. Oof. You heard the oof? I heard the oof and I saw the floof.

You're good.

You're perfect. Am I? You're perfect.

It really felt like it was you. No, the way you were saying it.

All right.

Congrats, Johns James.

Johns James. Congrats, Johns James. Thank you, Ms. Lyon.