Original subtitles

This program is rated PG and contains mature subject matter. Viewer discretion

is advised.

It all began with eight deadly dessert makers with a love of the spooky.

I've got my eyes on you.

And the spectacular.

It's Halloween.

They turned imagination into magic.

Your imagination piqued my imagination. And faced some wicked challenges.

Welcome to Lauren's Lab.

Welcome to the Deadly Diner.

It's my hella wedding.

Each creation put their skills to the ultimate test with some scary successes.

This is magnificent.

And frightening fails.

To me, it reads sloppy.

And one by one, five bakers were eliminated from the bake shop.

Gigi, Jill, Harney, Tanika, Liz.

Now. Only our final three remain.

Daniel, whose sophisticated delicacies have dazzled in technique and flavor.

This is pristine. This stole the show from me. Andrea.

Whose meticulous designs and professional polish.

I think this is chic as heck.

Have kept every baker on their toes.

And John James.

Let's make it cute because Halloween can be cute.

Whose heartfelt creations have cast a sparkling spell on the bake shop.

This man can't fail.

Tonight, they'll have to bring their most terrifying and tantalizing tricks

to claim the ultimate treat.

The Halloween Bake Shop crown and the $25,000 grand prize.

Okay. The final fright starts now.

This is going to be so much fun!

Oh, my God.

Daniel, Andrea, and John James, welcome to the Halloween Bake Shop finale.

Over the course of your time in the bake shop, the three of you have made us

desserts that were delectable and creepily captivating.

Bakers, this will be your most challenging bake yet.

Tonight, you will create your final fright.

Each of you will create three unique desserts.

to be showcased on a Halloween tablescape.

First, we want something small and sinister.

Give us six mini treats of a Halloween critter or creature that look like they

crawled out of a nightmare, but taste like a dream.

For your second dessert, we want some eerie elegance.

Give us three plated desserts that show us the sophisticated side of Halloween.

And finally, your scene-stealing showpiece.

This will be your most extravagant dessert of the competition.

Every single one of your desserts must speak to your Halloween tablescape and

be true to who you are as a baker.

Because only one of you will be named the Halloween Bake Shop champion and

walk away with the grand prize of $25,000!

You have four hours on the clock to complete your final Fright Desserts.

Are you ready?

Yes! Yes, yes.

All right, my final three. The kitchen awaits.

Now go make us something magnificent, because your bake starts...

now!

I'm ready to kill it.

I'm feeling excited.

I'm feeling ready to win.

My theme is the witch's apothecary. So for my small and sinister treats, I am

making a fudge pistachio brownie with a pistachio cream stuffed date with

pistachio kataypi.

My creature is a moth. For my eerie elegance dessert, I am making a

deconstructed turon with a jackfruit banana pudding.

For my showpiece, I am making a pandan butter coconut cake and a pandan

mascarpone chantilly cream. I do showcase a lot of my heritage with my

flavors, and I think that's really where I shine.

Also glitter.

Beautiful. I'm good at glitter.

Okay, boys.

Today is the finale.

My theme is a skeletal graveyard.

For my final fried, I want to show the judges my roots. For my first dessert,

I'm making an espresso alfajor cookie filled with manjar and chocolate-coated

coffee beans.

For my creature, I am making a bone.

For my plated dessert, I am making a Chilean lemon meringue tart with

strawberry and raspberry coulis and meringue bones.

For my third dessert, I am making a vanilla cake with lucuma buttercream, a

little bit of manjar, and lucuma pulp.

I have no strategy, just hoping for the best.

Oh, my God, the finale.

It's only three of us left.

This is a very, very big challenge.

One of us is gonna win $25,000.

Can you believe that?

My table design is a gargoyle garden.

So for my first dessert, I'm making a genoise à la vanille with dulce de leche

and raspberry.

My creature is beetles.

For my plated dessert, I'm making a cupuaçu entremê with a tonka bean

mousse. For my showpiece, I'm making a vanilla chiffon cake with dark chocolate

brigadeiro and walnuts stroganoff.

I'm here to win, so I'm gonna do my best.

It's now or never.

It's the Halloween Bake Shop.

Finale, what a night.

Let's talk about each of our finalists. Let's talk about Daniel.

Week after week, I started noticing his skills a little bit more, a little bit

here, a little bit there, and now he's at the top of his game.

Andrea. She's really working at such a professional level.

She is meticulous.

Is this going to be the time we see her rise?

If there's a time to wow and surprise, it's the finale.

John James has brought us creations that are nothing short of...

literal masterpiece yes there's a story and then there's passion yeah and

identity that you bring to the bake shop and that's what he does yes you know and

all three of our finalists bring so much of their culture to their bait yeah and

i think that's what really makes them stand out and also not for nothing i'd

take a bullet for him

I think this is the most I've ever carried. For my first dessert, I'm going

to make a pistachio brownie as my little critter with a moth on top.

I like a dense, I like a chewy, and I like a dark chocolate type of brownie

because it pairs well with everything else.

Oh, I love brownies. It's my favorite dessert to make and eat.

I want to win so bad.

My mini desserts are going to be bone alfajores.

This is cornstarch alfajor. It's a very delicate dough.

I have to sweet-talk to it.

My mom used to make mini alfajores for my birthdays, and I love them. I could

eat them all day long.

They're so good.

And I'm really excited to bring this to the judges.

My second cake.

It's on the way.

Today, I'm making 14 recipes.

Okay, okay.

It's crazy. I know, I know, I know, but this is now or never.

For my first dessert, I'm making a genoise à la vanille with dulce de leche

and a glaze of lime zest.

Look at this. It's perfect.

Look at this. It's perfect.

Okay.

This is the final fright.

This challenge involves these bakers making three bakes each. This is no

joke. The first part of the challenge is small and sinister.

It's six mini treats.

We want it to look like a Halloween creature or critter.

Everyone has a themed tablescape. Okay. So those mini treats should fit into

that final design. This is the time to show.

all of your skills and your ability to manipulate and transform ingredients

into something new. Agreed. You know, I don't... Go ahead. No, no.

Finish your thought because I'm going to move on. I'm finished.

Witch's ingredients always has a little critter on it. I'm working on getting my

kataifi roasted and nice and crunchy so I can start filling my dates.

Dates have this kind of firm, chewy bite to it.

With the kataifi, it's going to give it that crunch.

I'm making it look like a death moth or a giant hawk moth.

Whenever a moth comes into your room, it's supposed to symbolize a spirit

visiting you. I always like to think it's my grandmother checking in on me

from time to time.

This date is a labor of love. I'm really hoping when I present my dishes to the

judges that they feel my heart and my soul.

I am working so hard to make sure every component just fits.

with each other.

The glaze is very tricky.

It's icing sugar, lime, and water.

It's not easy because it's dulce de leche, and my glaze, it's like, it's not

hot, but it's not cool.

You want like a sturdy dessert.

I want this dessert look like a grave, but it's not like a perfect grave.

Tiki-tiki-tiki.

Where is instant coffee?

Time is going so fast.

Functioning chaos.

An alfajor is basically two cookies filled with a filling. And I'm doing

coffee flavor because it's my dad's favorite flavor.

My dad loves his coffee.

I am filling my alfajores with espresso ganache. And in the middle,

manhat and chocolate-coated coffee beans.

For my first dessert, I made a frame out of modeling chocolate.

So the moth in the center of the frame is an homage to my grandmother.

Oh, my God, it looks beautiful.

For my scene stealer, I really need to make an impression to the judges.

So I am making skulls with white candy melts.

I don't want solid skulls. I want them to be hollow.

And I want to also add some moths. Yeah, just trying my best.

With the time.

Three hours.

Oh, my God. Three hours left.

I don't know why I signed up for this.

The tension is thick. Thicker than fog.

Yes, it is. You okay?

Oh, my God. It's a party.

For my second dessert, it's an homage to my mother. Her favorite dessert, turon.

Turon is a fried banana with jackfruit and brown sugar wrapped in a spring roll

wrapper, like a dessert egg roll. And I wanted to do a deconstructed version of

that, which represents all the layers of my mother that make her beautiful.

For my eerie elegance dessert, I am making a deconstructed turon jackfruit

banana pudding.

and then spring roll broomsticks.

I have been saving these flavors specifically because they are my best

seller of mine at home.

I'm happy.

We're in the finale!

For my eerie, elegant dessert, I chose to do a lemon meringue tart with

raspberry coulis. This is the filling for the Chilean lemon meringue tart.

Lemon meringue tarts are everywhere in Chile. I'm making my tart shell out of

pate sucrée. I want this shell to be like soft enough for them to enjoy all

together. And also I don't want this shell to be super sweet either because

the filling itself has a lot of sweetness to it. I'm gonna make six just

in case I break one.

There is absolutely no time for errors today because it is the finale.

So I need to really go work quickly.

So for the second dessert, we are looking for eerie elegance. It's more

about staging and styling something on a plate. This is like art.

Yeah, we're really pushing the bakers in this final fright. A hundred percent.

I'm in the final, so I won't take a risk.

For my second dessert, I'm making a coupe au lait.

It's a French layered dessert. So we have this.

mousse, jelly, mousse, and glaze.

I'm gonna make a biscuit for my entremets.

I cannot overmix this because we want like a perfect.

It's one more recipe done.

I got a lot to do today, but to win this competition, I'm gonna bring all my

knowledge. Okay. Now, let me start other recipe.

So I'm making the crunch part, which is a spring roll wrapper.

But in my version, I'm rolling it up to make it look like a witch broom.

Also, I want it to be a fun way that the judges can use to like maybe scoop up

the banana pudding.

Kind of like an edible spoon, but it's a witch's broom.

See the stick?

And I'm just going to cut it.

So when it fries, it's going to make bristles. It's a broom!

It works!

Now they're perfect.

So cute.

My shells are coming out and they look beautiful.

I'm going to start painting my tart shells.

Just for them to not get soggy.

This is the pie filling.

And this is going to go in my shells.

I'm so happy.

Oh, I'm so happy.

Thanks.

We are halfway through your final fried bake. There are two hours left, bakers.

Oh, my God.

I have a lot to do.

My theme is the witch's apothecary. I want something elegant. I want something

cool looking.

And I want something that kind of looks like blown glass.

Because I want it to have the illusion of it floating into the air. So I kind

of want to make like a little bowl.

It's so magical.

So what I'm doing is microwaving isomalt nibs.

And I'm taking a silicone mat, wrapping it around a metal cylinder.

And then I'm taking the isomalt sugar, pouring it over the silicone mat.

Thank you. And then I grab free spray and I start freezing it.

Okay, I have this.

This is my mousse of tonka beans.

For the mousse, I'm doing the mousse from tonka beans.

The flavor, it's very complex.

It's a mix of cinnamon, vanilla, and some almonds.

It's amazing.

Fantastic. I need to put my mousse in the fridge because when set, it's going

to hold the entire dessert.

This is my first time using ice malt, so it's really risky. They're very fragile.

Don't look at it. Big crap.

Very easily. I'm taking each of my metal cylinders out very carefully so I don't

damage or risk the integrity of the shape.

And then I'm pulling out the silicone mat. I'm very pleased with how it's

going. I wanted something I knew would be show-stopping for an eerie, elegant

dessert. Let's go, baby.

Okay. Awesome.

The touch of talking.

They look very good. I'm so happy how they look.

For this eerie elegance, I am doing a splash of blood with my berry

coulis that I'm just going to like splatter on the plate. Then I'm going to

place my tart on the center. And then on the other side, I'm going to put my

macadamia crumble.

And that macadamia crumble is going to have a hand coming out of like the dirt

to like touch the tart.

and some meringue bones.

I just want it to be Halloween-y.

Perfect. Look at this.

I'm gonna cook my mousse.

This is a jelly of cupuaçu.

This flavor is from Amazonia. The cupuaçu has acidity, has a very

different flavor.

You don't find this flavor in other fruit.

My jelly needs frozen.

because if you put your jelly liquid in your mousse, it's going to mix.

You don't want that.

You want perfect layers.

Oh my God, so good.

I'm super happy.

I need frozen dessert.

Imagine if the mold is liquid.

I cannot put my glaze on top.

If this mousse is not set, I cannot finish my entremet.

I'll be done because I have no plan B for it.

Daniel has a lot going on at his station right now.

This is the epitome of multitasking.

100%. I really hope he hasn't bitten off more than he can chew.

Okay.

The final dessert is their scene-stealing showpiece.

Which could be anything.

And I'm excited to see where their imaginations take them. Okay.

But I'll tell you one thing I want to see.

I want that thing to command the room. And I want my jaw to drop on the floor.

I want height.

I want drama. And you know what else I want?

Fun. Fun. And fright.

And fright. And Halloween.

It's like you're hosting a dessert dinner party. And we're the only guests.

We're the guests of honor.

The guests of dishonor. Come on, dishonor. Let's get this thing.

Let's go.

Let's go. Do it.

So now I'm working on my cake.

For my showpiece, I am making a vanilla cake with lucuma buttercream.

Put it in the oven right away.

Lucuma is this fruit that grows in the north of Chile. It's a hybrid between an

avocado and a mango. It's very sweet. It's just gold.

Growing up, all my birthday cakes would be manjar lucuma.

I don't think I ever requested any different flavors.

And my auntie would make it. So I'm just hoping to bring that part of my

childhood into this cake.

It tastes like home.

Now I'm gonna do my cake.

I need more eggs.

For my showpiece, I make a vanilla chiffon with dark chocolate brigadeiros

with fresh strawberries and walnuts stroganoff. It's my mom's favorite.

My showpiece is inspired by my mom.

My mom had this energy.

When she walked in our room, she arrived with this big smile and happiness, so

I want to bring this feeling.

My mom passed away three years ago, but I know she's here with me. Here I have a

photo and I carry it with me all the time.

For me, this cake is a celebration cake because when I eat this cake, it's good

for me because I remember my mom.

So this is my pandan butter coconut cake, which is going to be the showpiece

for my final dessert.

I'm really excited about this cake because I'm a big fan of coconut, and I

feel pandan is an elevated coconut.

My idea for this cake represents my aunt, who was like a second mother to

me. She passed away last year from cancer, and we were both kooky, we were

both vulgar, we both had the same laughs and jokes about everything, and...

It was the last flavor that I made for my aunt on her last birthday before she

passed away.

These are good to go. Amazing.

So one hour.

All right.

Come on, bakers, you got this.

The time is going too fast.

I need my showpiece to be spectacular because I take a lot of pride in my

cakes. I really, truly love what I do.

tombstone cake called Cake Me to the Grave.

I'm gonna make a tombstone.

It's a very tricky shape.

I just have to make sure I get everything straight up.

And a lot of things can go wrong with this.

The cake could lean, collapse.

No, it's chaos.

I need to crumple this cake quickly so it's sturdy enough for me to decorate.

Might be the tombstone for me today.

I'm gonna put this fondant on the cake and I'm gonna finish the dessert.

I love make-showpiece cakes.

I think a showstopper needs height because you need, like, I'm here.

I want this cake to look like a fountain with a Halloween garden.

I have 40 minutes to decorate my cake and finish my plates.

This is not enough time.

I'm getting very worried about time. It is a lot.

I'm panicky.

For my showpiece, I am making a black cat that helps the witches with all

their daily tasks.

You can tell there's a little bit of a dome, which is going to be the head.

It's going to be sitting down, holding a little cupcake.

I'm piping my cake for decoration because I want to show piping techniques

that I have not shown yet. I need eyes to make sure it has character. I need

hands and feet.

and ears to make sure it looks like a demonic cat.

I also have to make a little hole to where the mouthpiece is because I want

one of the judges to blow from one side and out the other side would be just

this burst of glitter.

As I'm pushing this straw through the freaking cake, the only thought going

into my head is, I'm going to knock this cake backwards. It's going to fall.

And if it doesn't, bye-bye.

Bye-bye, $25,000.

Bye-bye, dignity.

This straw is so hard to push through the cake.

Time is going by so fast.

20 minutes.

Final 20, Baker. Oh, my God. You know what this is for me right now? It's the

cake.

Yeah. Right before the draw.

The anticipation.

Mm-hmm.

If my aunt was seeing me, she'd be like, JJ, calm the f*** down.

The straw made it through.

Thank goodness.

I'm so relieved.

I'm so relieved the cake didn't fall over.

Ah!

It's 10 minutes left, and I need to finish the decoration.

So I'm going to take the shortcut.

I'm going to do the eyebrows.

The eyebrows make shades, and I love shades in my cakes. I need this to work.

Oh!

Oh, my God. Oh, my God.

A lot of black and gray.

Halloween.

Don't say it.

So much little talk.

I'm missing the S, people.

I don't have much time.

What I would tell my younger self would be to just keep going.

Moving to a different country, especially when you move alone, it's not

for the weak.

I remember that my parents did not believe me in the beginning.

It took me a couple years to show them that I could make a living out of being

a pastry chef or a cake decorator.

I want to win this for myself.

I want to win this for my family. I want to win this for all the Chilean people

that is, you know, struggling, fighting for their dreams to give them hope.

Dreaming is possible and you can dream big.

Five minutes!

This is going fast.

I take out my mousse and I demold. It was amazing.

It was so fast.

I was shocked.

One minute, Baker.

Come on.

You can do it. Come on.

We believe in you.

Let's go.

Oh, God.

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

3, 2, 1.

Time's up.

Good job, everybody.

Good job, y'all. You did it.

So I'm really proud of what I made.

I hope that I did enough to win.

I'm pretty happy because I did 14 recipes.

I don't know, but I did a good job. I hope the judges fall in love with my

flavors.

I'm so tired.

$25,000 on the line.

And I did it.

If you guys will excuse me, I need to go get hooked up to a heart monitor.

Hi, John James.

Hi, Lauren.

How are you feeling?

Relieved.

Proud. Look at this amazing display you've created.

Thank you.

And you know me, each one represents something.

I want to introduce you to the Witches 3.

So the first dish, a witch remembered.

This dish represents my grandma.

And they say whenever a moth enters your room, it's a spirit that visits you from

beyond. So I like to think it's my grandma checking in on me. So what I

made for you guys is a fudge pistachio brownie with a chocolate ganache and a

pistachio cream topping, and then a stuffed date with kataifi pistachio.

All right, let's go. We've got a date with destiny.

The date with the Dubai chocolate inside.

I love the texture that it has.

It's so nice to have a fruity element, but that's not too sharp.

And I think it's a successful little critter. I love the color. I think it

goes really, really well with your tablescape. And I love the gold that

kind of shines in there as well. So I appreciate that little nod to always

continue to put a little John Jay's. A little sparkle.

Thank you.

Second dessert.

Eerie elegance.

Dish number two is a witch with life.

It represents my mom. I have made a deconstructed taron with a jackfruit

banana pudding.

And I made an isomalt bowl to put the banana pudding inside.

Also, the witch broom, you could also dip it in the sauce too.

I could really see this type of dish at one of those new, modern, elevated

Filipino restaurants.

You know, they're always trying to elevate our cuisine.

And I think you, you took every element of Turon and you made it something new

and exciting that can stand on its own.

And the creativity to create a broom.

is so innovative and it also functions as a delightful kind of spatula genius i

love banana pudding i'm known for my banana pudding oh this is really good

it's creamy it's banana forward it's not too sweet shout out to the jackfruit for

adding the sugar to it but not making it so sweet beautiful thank you so much i

think that that famous New York bakery that's known for their banana pudding

should be quaking.

I think Mr. Bake should be reassessing his life choices.

I'm kidding. I've not had his banana pudding, so I can't compare.

I'm kidding. No, this is just exceptional. It's so delicious.

All right, let's move to your final dessert, the scene-stealing showpiece.

For my showpiece, I made a witch gone too soon. That represents my aunt.

So what I have for you is a sculpted cat.

And that represents the nurses that brought joy to my aunt's final moments.

And inside is a pandan coconut butter cake with a pandan almond coconut

filling and then a pandan mascarpone chantilly cream.

Pandan three ways.

Pandan three ways. I love it. And there's something in the back of the

cake. And I just really want you to, like, blow.

Blow the straw? Okay.

Hard. Okay. All right.

I'm getting into it again.

This cake

is so refreshing.

Which you don't expect out of a butter cake.

But what I love is you paired it with this mascarpone chantilly, which really

lightens it up.

And it makes it a cake for all seasons. Yeah. I just adore it. And the coconut,

it works so perfectly in the pandan cake. I love pandan cake.

It's one of my favorite flavors.

And you've done it so beautifully. You should be so proud.

Thank you. She is beautiful.

I love the gold full lips.

I love how the cat has the nails are painted as well. Yeah. Like those little

details are so cute. And you know what I always say?

Don't forget to make the inside just as good as you make the outside. And Lord,

you pulled through.

Unbelievable. Your entire theme today, which is apothecary, is as cohesive.

It told a beautiful story.

I'm so honored. I'm so grateful to each of you for allowing me to be a part of

such an amazing experience.

Well, thank you for being here. We're really the lucky ones. I think that it's

safe to say that you have some guardian angels who are watching over you. Thank

you. They must be so proud of you. Thank you, John James. Well done. I feel

good about everything that I've put out into this competition.

I do want to win.

I want to win.

Hi, Daniel.

Hello.

Oh, my God, I really ran today.

We saw it.

Look at this amazing collection you have created here. The gargoyle garden.

For my first dessert, I made a rest in peace, a genoise a la vanille

with dulce de leche.

Let's rest in peace. All right.

Daniel. I like that you gave us not one, but two creepy crawlers on your sinister

sweet dessert.

This is such a unique bite.

And I love how much moisture is in there. There's a beautiful soak on the

cake layers.

It's very successful.

Thank you. The cake is so moist. It has a really good crumb to it. It's a really

exceptional bite.

Thank you for bringing Brazil to me once again.

Thank you.

It's fantastic.

Let's move on to the second beautiful dessert.

This is a cupuaçu entremet with a tonka bean mousse.

Let's get into this eerie elegance, shall we?

Ooh, it got a little drip to it.

It's everything that I want in a bite. It has crunch and butteriness because of

the sablé.

The cupuaçu is so sharp. It just, like, slaps me.

And then this beautiful tonka bean mousse. This shows me that you

understand patisserie.

The filling, oh my God, it's creamy.

And then still keeping it Halloween-y by giving us a spider web, just to give it

that Halloween decor.

Now, I have to say, there's been a lot of terms being used that I have no

concept of.

I'm going to represent all the normies at home that are like, I don't know what

they're saying.

It's just delicious.

The Brazil nut is perfect.

This tastes out of this world.

Let's move on to your final scene-stealing showpiece.

This cake, the inspiration, it's my mom. I bring her favorite flavors.

A vanilla chiffon cake.

with dark chocolate brigadeiro.

And also, there's a whole smoking feature here.

Yes, because this is the fountain of life.

When the fountain turns on, the spirits can be released.

Oh. Oh, OK, OK.

Oh, my gosh.

This cake.

is delicious. It doesn't just look good. It tastes amazing.

Finishing with this absolute stunner to create something that has movement and

real life to it with the dry ice feature. It is so cool.

The chiffon is amazing.

She is sturdy enough to hold up against all of these wonderful flavors you have

in here, but she still also has a lightness of elegance to her. I can see

why this was your mother's favorite cake.

Beautiful set, brother. Thank you so much.

Daniel, I think that you are such an incredible artist and baker. Thank you.

Thank you. You met every challenge. You exceeded every challenge here so

effortlessly. I'm in awe of you.

I have to ask you, what would it mean to you to win $25,000 here today?

Oh, my God.

So I stopped baking three years ago because I lost my mother. It's like a

flame, you know? And I don't have anymore this flame. But right now, with

this competition, I don't know, it's starting again, you know?

It's like...

i'm back i'm back you're back here we go yeah i'm so

happy that we could be a part of something that helped you reconnect to

that feeling that any artist loves so much thank you so much thank you so much

thank you

Thank you. Obrigado.

Obrigado. Oh, it's so, so cute in this accent.

Oh, my God. Obrigado. I love it. Obrigado, Daniel.

I'm super proud of what I did today.

They loved each dessert.

I'm super happy.

Hello.

Hi, Andrea.

How are you feeling looking at your beautiful creations?

I am very much proud for making all of that in four hours.

It's been truly a roller coaster.

It's always a roller coaster in the bake shop.

I brought a lot from home.

Yeah, it's very nice to bring you the flavors today.

We love it. Let's start with your first dessert, the small and sinister.

I have made an espresso alfajor.

filled with manjar and chocolate-coated coffee beans.

Andrea, she is not small, but she is sinister in terms of flavor.

That coffee ganache, fantastic. It really revved the coffee flavor up and

also gave this some crunch to it.

Amazing. I don't have any notes for the flavor.

My only notes are for the presentation.

The assignment was to create a creepy crawler. So we were really looking for

this to be a creature.

So it falls a bit short there. It didn't have to be a literal creature. You could

have made your own. So even adding legs out of this bone could have been cool.

Because as it stands, it does read a little dog treat adjacent.

That said, it's a delicious dog treat. So, I mean, whatever it looks like, it

tastes amazing.

Absolutely delicious.

well done thank you so much let's talk about your next bite the eerie elegance

at home we have this time of day that is called once there's always space for the

sweets i decided to make a lemon meringue tart with raspberry coulis

the meringue airy fluffy

The raspberry, strawberry coulis, tangy, probably up there to one of the best

things I've ever tasted from you. Fantastic bite.

Thank you so much. Wow.

This chocolate macadamia crumble, I love that it's a little burnt.

It adds the perfect amount of bitterness.

And I think maybe that's your superpower because you know when to add bitterness

to cut all the sweet, to create perfect harmony.

Thank you so much. You're really, really good.

Andrea. This is a home run. I'll gush as long as you want me to gush. I would eat

this whole thing and then I'd lick the plate and then I'd eat his and lick his

plate and so on and so forth.

We've got to move on to your final piece, your scene-stealing showpiece.

Tell us a little bit about the story, about what's happening here.

This was like a joke that I made for myself. Like, here lies Andrea's hopes

and dreams.

But then the message is going to reveal something. So I just need you two guys

to light it up. All right.

Here lies Andrea's hopes and dreams burn it

I

love it I'm really excited for you to try

this because my auntie and my mom would make this cake for me for birthdays

You're gonna be tasting a vanilla cake with lucuma and manhat It's two

very simple flavors that for me are like

First of all visually thank you so much for not doing a tiered cake.

It was a big gamble

No, I know it was a big gamble, but I also know what you did to create the big

gamble because you need a cake with some denseness to it so it holds its shape

when you encase it in fondant and buttercream. But this cake is amazing. I

can see why you enjoy it every birthday. Thank you so much. Thank you so much.

Thank you.

You know, I appreciate that you've stayed true to your culture and you have

given us something new along with something that's really important to

you. I appreciate that.

Andrea, love the interactive elements you had here. Love any time there can be

flames in the bake shop.

What a gift. You should be so proud of what you brought us today. Thank you so

much, guys.

I truly appreciate you trying my flavors. This is just part of what is

me. Thank you so much, guys. Thank you, Andrea.

Thank you, Andrea. Thank you so much.

It's a lot of feelings, but it feels great. Now it's up to destiny.

Daniel, Andrea, and John James.

Tonight, all three of you cast a sweet spell on us.

Your desserts were nothing short of magic.

Andrea, the artistry you bring to cakes is in a league of its own. The caliber

of your work reflects the incredibly high standard that you set for yourself.

Thank you so much for bringing the meaningful flavors of your home to us.

We all agree that you are truly a rare talent.

No.

John James, we adored your scrumptious dessert love letter. You have a

knack for creating innovative desserts that give us a window to how you see the

world. And that world is a truly magical place, my friend.

Daniel, your desserts combine technique...

sophistication, and breathtaking flavors.

Thank you so much for the meaningful journey through your heritage.

We're so grateful to have experienced it with you.

The three of you have not made this an easy decision at all. And there's only

one thing left to do.

Name our winner.

The winner of the $25,000 prize and the Halloween Bake Shop champion

is...

Daniel. Congratulations!

Oh, my God.

Thank you. I cannot believe it. Oh, my God.

Congratulations.

Yay.

This feeling is, like, amazing.

This is a dream for me.

You're so talented.

So great.

Honestly, it was anyone's game, truly.

We killed it.

I'm sad I didn't win. I really wanted to take this home, but I'm very, very proud

of everything that I put out. I'm going to go home and I'm going to text Daniel,

don't forget to send me $5,000 because you owe me for emotional support.

oh my god i i win i win can you believe the halloween bake shop winner

i'm proud i'm super proud

and i know then if my mom was here she will be proud

of me