All language subtitles for MasterChef US - S07E09 - A Piece of Cake

It's a super sweet
celebration.

Your fate is
in the hands of teenagers.

- Party!
- God help you.

- Watch it! Watch it!
- Oh, my God--

- But when tempers flare...
- Don't hit me!

- What's going on?
- Un-( bleep )-believable!

- whose party...
- That's raw.

You're going
to kill someone.

will come to an end?

Get a ( bleep ) grip.

( one person clapping )

Okay.

Come on down, guys.

Whoo!

- Whoo!
- Uh-oh.

- Look at this.
- Look at this.

Oh, man. I see a red side
and a blue side.

The kitchen
does not look normal.

It's pretty clear
there's a team challenge.

They never fail
to surprise us

in the MasterChef
kitchen.

Before we tell you
what you'll be doing

for your next
big challenge,

you're to welcome back one of
the most highly respected names

in the culinary world
today.

In an even brighter shirt
than last week,

chef Edward Lee, guys.
Come on.

( cheering )

Chef Lee.

Gordon:
Now, listen carefully.

Tonight, our
world-class restaurant

is going to host
a big celebration.

Yes, that's right.

It's going to be a party
back there.

( cheering )

I love parties!

All of you
will be cooking

for a very sassy
group of--

brace yourselves--
teenagers.

- Whoo!
- Wow.

But not just
any teenager.

Their sweet
16th birthdays.

( cheering )

Christina: Every single one
of our teens tonight

were nominated
by their schools,

teens that, without us,

may have never had
a proper sweet 16 party,

so make it nice.

Your next challenge
will be a team challenge.

Eric, Katie...

Yes, chef.

because you had the best dishes
in the last challenge,

you will be tonight's
team captains.

- Chef.
- Yes, chef.

Please come
on up here, and join us.

- Good job, guys.
- ( cheering )

Eric: I'm very excited
to be a team captain.

I'm used to working on a team
being a firefighter.

I'm ready to show
the judges I'm

more than just
a home cook, that I can lead a team.

Gordon: Eric, you won
the last challenge,

so you will get
to pick first.

You know, you want
somebody that can cook a savory dish,

but at the same time,
you want somebody

that can bake the hell
out of a cake,

- and that person is Shaun.
- Gordon: Wow.

- Christina: Nice. - Ready to go into
the fire with you, brother.

Thank you, sir.

Shaun: Back in Vegas
in my DJ career,

parties are where I live,
parties are what I do,

and I'm gonna
rock the MasterChef restaurant

just like I rock
a Vegas nightclub.

Katie,
first choice?

Well, my first choice
is someone

that is a very passionate home cook,
well-versed.

I would love to have
Brandi on my team.

Wow. Brandi.
Come over.

Good.
Excellent.

Right.
The second pick.

- My pick is Tanorria.
- Apron on.

Thanks, love.

Okay, next pick.
Katie.

I just love
everything about her.

Drea, I want you
on my team, honey.

- Good. Well done. Wow.
- ( laughs )

- Terry.
- Terry, let's go.

Pick up your apron.

Right. Perfect.
Katie.

David.

Wow. David.

My next person
is Alejandro.

- Alejandro, huh?
- Thank you very much.

- Three left.
- I'm ready to have Diamond

be a little Diamond
tonight.

- Interesting.
- Thank you.

Okay, final pick.

So, Eric, here's
the advantage.

You get to pick
for both teams,

so it's time
to make your decision.

Will it be Dan
or Nathan?

I absolutely do not want
Nathan on my team today.

I want a team player,

and I want someone
that's good under pressure.

I don't feel
like he does that very well at all.

There's two people left.

They're both
very talented,

but I'm gonna go
with Dan,

'cause I trust
his palate.

Wow.

Yeah, baby.

So, Nathan, please come up, and
pick up your apron.

Okay,
team captains,

jump into the center
of your teams.

Good job,
by the way.

Good picks.
Interesting. Well done.

So let's get real.
What's a birthday party

without a little
element of surprise?

- ( laughter )
- Yeah.

Oh, no.

Oh, my goodness.

I mean, after all, guys,

what's a birthday party
without presents, guys?

- ( laughter, applause )
- Presents!

- I will pee myself.
- I know. I'm scared.

Dan: Last time the judges
rolled something out,

I had to cook testicles.

I don't know
what's gonna be under these boxes,

but I'm praying
it's not a set of balls.

All right,
each gift box contains

some amazing ingredients
for you to use tonight.

Now, nothing is replicated
in either of the two boxes,

and you'll have to make
your incredible sweet 16 dish

from whatever
you find inside. Got it?

All right, both teams,
please very carefully

take your gift boxes
back to your stations.

I'm closest
to the 16-year-olds,

so I can remember
my 16th birthday party.

I liked sushi,
lots of green vegetables.

I'm hoping there's a lot of great
ingredients in this box,

'cause we can't just serve them
chicken nuggets and pizza.

Each of our
30 guests tonight

will be served a plate
from the red team and the blue team.

and then vote
for which dish they prefer.

All of your fates
is in the hands

of a restaurant
full of teenagers.

I've got four of them.

God help you.

- ( laughter )
- The winning team

will be safe
from elimination,

and the losing team

will face
a pressure test

where at least
one home cook

will see their MasterChef journey
come to an end.

Your 90 minutes
starts...

now.

Let's get
this thing off.

All right, all right.
Chicken.

So we got the chicken,
mushrooms,

cherry tomatoes.
We got eggplant. We got squash.

Dan:
We get in the huddle.

I'm seeing cashews,
spinach, squash,

zucchini, and then
all of a sudden,

I see chicken and bacon.

What 16-year-old
doesn't love bacon? Hell, yeah.

I really like the chicken
cooked in the bacon.

- Yeah.
- Give the chicken a nice crunch.

- What's in here? What's in here?
- I got it.

- Shrimp!
- Shrimp!

- Yes!
- Y'all excited?

Look at
these tomatoes.

- Ginger.
- Red chilies.

What are you
thinking? Brandi.

A sweet and spicy glaze,

a grilled shrimp,

and a roasted
corn salsa.

- Mmm.
- That sounds delicious.

Let's do a nice
sweet potato mash.

I can knock out
the mash.

You two are the vegetables.
You two handle the protein.

I'm there for
whatever you need.

Okay, we're gonna
go with the idea of doing the rice.

We're going to do
the lemongrass in there also.

The peas are beautiful,
and I think we need a green side...

We're going to bring
fresh cilantro on top.

That doesn't go
with our plate.

Can you handle making
that for the shrimp?

- Yes.
- Okay.

Brandi, you and David are gonna
be on the shrimp, okay?

Clearly Katie
sees me as a baby,

as a 20-year-old kid who doesn't
know what he's doing in the kitchen.

Can you help me
get the vegetables ready?

- Yeah, but-- - I'm putting Nathan
on the vegetables today,

because it's
the absolute safest bet.

I'm just not comfortable
with him on the protein.

- One, two, three.
- All: Blue!

- One, two, three.
- All: Red team!

Gordon:
10 minutes gone.

Speed up, guys.
Let's go.

- Oh, baby, look at this.
- Yeah.

Gordon: Let's think about
our guests.

This is the first time
we've ever cooked

for a restaurant
full of sweet 16 teenagers.

Christina:
Kids these days,

they're picky.
They're opinionated.

Presentation
is going to be key.

Find a comfort food
that they might have

known when
they were younger,

and find a way
to elevate it.

That, for me,
is the winnig strategy tonight.

One of these teams
has gotta come up with it.

I just want you
on the corn and tomatoes.

Okay, we need beautiful
on the plate. We need color.

Between Katie and Eric,
who do you think

- is the more natural-born leader?
- Eric.

- Give Dan a hand.
- He's a firefighter.

He knows how
to be the leader.

He works on a team
every single day.

Remember, these are
baby, baby squash.

We don't peel them.
We just cook 'em...

- Yeah. Totally.
- You know that, right?

Listen. I need
30 portions of rice.

Gordon: Katie's a mum.
She's a personal trainer,

so I think you're seeing
much more harmony

in the blue team than
you do with the red team.

If we each stay
focused on our job,

we got this, okay?
Nathan, can you grill corn?

Katie, look, I need you
to listen to me, please.

- Okay, what do you need? - We cannot put
it on the grill till we have a marinade.

You just need salt
and pepper on there.

- We're gonna toss it in.
- We don't need a marinade.

- Okay.
- Char it for now.

Then explain that
to me, please.

Katie: We're just gonna
put it on the grill.

- I can't be yelled at like this.
- I'm not yelling at you.

- I just need-- - You're just like,
"Get it on the grill."

- Just get it on the grill.
- Please, just...

We know that teams really get in
trouble when it gets dramatic.

Don't slip it so much.
Just let it char--

- Yeah, I'm fixing--
- Here, Nathan.

I need you to chop
the tomatoes.

I'm not good
at cutting tomatoes.

Well, you're gonna
have to do it.

Get the tomatoes,
and start cutting.

Cutting how?
Katie?

How am I dicing
these tomatoes?

Perhaps slices.
Boom, boom, boom, boom, boom.

- In a tray or in a bowl?
- Katie.

- I'm gonna marinate...
- Come here, please.

That's fine. I just need you
chopping the tomatoes.

Nathan is driving me
absolutely crazy at this point.

I mean, we are cooking
for teenagers today,

and Nathan's acting
like a teenager.

Nathan, I'm sorry, but chopping
tomatoes should not be that hard.

He has to step up, act like a man in
the kitchen, not a little boy.

I'm trying
to ask you.

Please don't treat me
like an idiot.

- Okay.
- What is going on back there

- with Nathan and Katie?
- Like this?

That looks
like ( bleep ).

Oh, my gosh.

I am totally
lost here.

Andrea: Why do you have
to ask everything?

Looks like ( bleep ).

Katie? Katie?

How am I dicing
these tomatoes?

Nathan, I'm sorry, but chopping
tomatoes should not be that hard.

Oh, my gosh.
I am totally lost here.

Andrea: Why do you have
to ask everything?

Try another one.
Try a different way.

Katie:
Andrea, come show him how.

Come here.
Drea, I need you.

Can you show him
how to do that?

You know, I'm only
a year older than Nathan.

He should be taking care
of himself.

Layer this
with the avocado.

Boom, boom,
boom, boom, boom.

Fresh tomato
and fresh avocado?

We're in the top 12 here.

Like, people shouldn't be
babysitting other people.

- Like, get it together.
- You know what I mean?

20 minutes gone.

70 minutes remaining.
Let's go.

Right, Katie.

Yes, Chef.

Tell me
what you're doing.

We are making
a chili-and-citrus infused shrimp.

Is that wise
for the teenagers?

Yeah, I think they're
gonna love that.

- Not too spicy?
- Not too spicy, just a little kick.

So chili-and-citrus
infused shrimp.

Yes. Basmati rice.

It's coconut,
lemongrass, and fish stock.

- How many shrimp?
- We're gonna do three per plate.

We also have
grilled corn

and the heirloom tomato salsa we're
gonna put on the top,

and then Drea's making
a dipping sauce for the shrimp.

- What kind of sauce?
- A Thai chili with shallot, garlic--

So it's Caribbean,
Latin, Mexican, Thai.

No, there's
no Latin in this.

It's pure Asian.

Corn salsa.

Yeah, I don't know
what that is.

- Um--
- Shh!

Please
don't shush me.

Do we know what
we're doing, blue team?

- Yes, sir. - I mean, it's all over
the ( bleep ) shop.

We've got multi-cultures coming
over this plate here.

Get it together, regroup,
and just have a 30-second chat.

Yes, Chef.

- Yep.
- Thank you, Chef.

Listen. Okay, so we
need to nix the corn.

- Nix the corn.
- Oh, my gosh.

Stop. Listen, is everybody
okay with going Asian?

Yes.
Yes, perfect.

Okay, we're going Asian.
Okay?

Everybody get back
to their station.

Red team, blue team,
just over an hour left!

They can do it, guys!
They can do it! Come on! Come on!

Beautiful,
beautiful, beautiful.

- All right, Eric.
- Chef, how are you?

- What's the dish?
- So what we're gonna do,

we're gonna have
a chicken breast.

We're gonna pan-sear it with the bacon
fat, gonna put it in the oven.

It's gonna go over a maple bacon
mashed sweet potato.

We have a spinach, green-pea,
parsley puree,

and we got some
beautiful baby squash

and zucchini
to go in as well.

You have a lot of vegetables
going here, huh?

We have a vision.
We all went with the same vision.

Now, you know who
your guests are tonight,

a dining room
full of 16-year-olds.

- Yes.
- What about the dish

do you think is going to appeal
to them?

Who doesn't
love bacon?

Bacon, I think is
an indisputable flavor

that 16-year-olds love,

but parsley,
peas, spinach...

You want
a little freshness.

I think that's what's
gonna come together at the end.

It's good. I think it's about
how you're gonna get

all the flavors to work with
one another. Good luck.

- Yes, Chef. Thank you.
- Work neat.

We gotta
scratch something.

- We gotta scratch something.
- Yeah.

- You're right. - All right,
let's scratch the puree then.

We have
a green with this.

We have the yellow,
and we have the orange.

- Let's go, guys.
- Guys, taste everything.

Wow. Okay, so blue team for me
are fragmented.

They got no team spirit,
and, Katie, right now is confused.

Like this?

The plate
doesn't make sense.

Katie, I really think we should
use the peas and not the salsa.

Do you know
how to do the peas?

- Yes.
- By yourself?

- Yes.
- Okay, go do the peas.

You blanch 'em,
and then--

You just said you
knew how. Go do 'em.

- You got it?
- Let me get a dish.

To be honest, Gordon,
the red team is confused,

but in a completely different
way than the blue team.

Edward: I don't know
any 16-year-old

that wants to eat
that many vegetables,

and they're focusing
more on that than--

which I think is the star,
which is the bacon and the chicken.

Let me know when
we're gonna throw those veggies in.

Good. Teamwork.
Yeah, that's teamwork.

Red team, blue team...

Yes, chef.

33 minutes remaining.

The doors of
the MasterChef restaurant

are now open,

and our guests
are starting to arrive.

All right, I'm gonna go
on this chicken breast.

All right,
get it in there.

- Check this out.
- I'm so excited.

Oh, my gosh.
We're 16, guys.

- Isn't this so nice?
- Wow.

- We're 16.
- I know, right?

Happy birthday.
Happy birthday.

I thought getting my driver's license
was a big deal,

but this is even
a bigger deal.

- Happy birthday.
- Let's party!

Oh, my God.
Happy birthday.

I'm so excited to be here

at my sweet 16th
birthday party with all my friends.

It's so cool to see
everyone here.

- 16?
- Yeah, 16, brother.

Yeah, man! Yeah, man!

And I cannot wait
for the food.

- Shaun-y, how's that looking?
- It's looking good.

Red team, blue team,

all 30 portions
need to be ready

in 15 minutes.

Start thinking
about your plating.

Speed up!

We're gonna do
mashed potato

in the middle,
like we said.

Okay. There you go.

Candied bacon
looks fricking beautiful.

So if we have three,

let's think how
we want to do it.

Oh, dear. Blue team
all over the place.

15 minutes to go,
and they haven't started

to even think about
the conceptualization of their dish.

The blue team also
doesn't seem to be working quickly.

Is that
enough peas?

- Is that-- no. - I got rid of all
my hot water.

I'll get you new hot water going.
That's not enough.

Nathan looks
a little lost.

They don't seem to be moving
towards this goal

of serving a dining room full
of 16-year-olds.

At least the red team's
moving with speed.

Anything that's done,
just toss on here.

That's what
I'm doing, brother.

Done.

- Let's start plating.
- Done.

We got this, guys.
We got this, right?

- Let's go!
- We got it!

12 minutes remaining.
Let's go.

- Eric.
- Yes, chef.

- Who's putting the chicken on?
- Eric and I, chef.

- Yes, chef.
- Every time, yes?

Yes, chef. We checked all these
with a thermometer.

All the juices
are running clear.

Make sure the skin
looks nice, guys.

Make sure
the skin looks nice.

- Got it.
- Stop. Stop.

That one's
gonna go back in?

- That's definitely raw.
- That one's gotta go back.

Tanorria:
This one is, too.

- Hey, red team, come here.
- Yes, Chef.

That's just
gone on the plate.

A 16th birthday party.
You're gonna kill someone.

That's not even
a minute away.

And they have been waiting
for months for this celebration.

- Yes, Chef.
- Yes, Chef.

Get a ( bleep ) grip.

Hey, come here.
Come here.

- Hey, red team, come here.
- Yes, Chef.

That's just
gone on the plate.

A 16th birthday party.
You're gonna kill someone.

Get a ( bleep ) grip.

- Yes, Chef.
- That is ridiculous.

I don't want one teenager
spending the night in hospital.

- Yes, Chef.
- Stop it.

- Stop it, and wake up.
- Raw chicken on the plate.

It's their sweet 16.
And I definitely don't want to go home

knowing I sent a kid
to the hospital.

We've gotta recover.

Seven minutes to go,
red team.

Guys, we gotta focus on making sure
this chicken is cooked.

Chicken's the star
of the dish.

Crank the ovens up
as high as they can go.

We gotta make sure it's fully cooked
through. We got this, all right?

Oh, dear.
Guys, I'm nervous.

Get this one back on.
Get that one flat down.

Get it seared,
and get it on.

Serving undercooked chicken,
pink in the middle.

Gotta make sure
those are done, brother.

Got it. Probably came
out of mine.

- Mine are good.
- All right.

Salt, sugar, squeeze
of lemon on those peas.

We got this, team!
Come on, push it!

Five minutes to go, guys!
Five minutes!

Come on, Drea.
We got it.

I need 'em all ready.

Katie, you need
to start plating.

- Okay. Yes, chef. - Otherwise it's not
gonna be ready.

Katie, taste the peas.

Salt, sugar, lemon.
Salt, sugar, lemon.

- Come on.
- Come on.

Please don't
treat me like I'm an idiot.

- It's true, Nathan.
- Gordon: Nathan.

- Yes, Chef. Yes, chef.
- Speed up a little bit.

If you're not careful, they'll be
17 by the time we get this plated.

- One, two, three, four...
- Watch it. Watch it.

- Watch it. Watch it.
- We're almost done, guys.

How much time
do we have?

Three minutes to go!

Red team, blue team,
let's go!

Peas are done.

Okay, then, Nathan,
we need you plating.

- All right.
- I got 30 shrimp coming.

They have half their
plates still empty on the blue team.

Get the shrimp on.

- ASAP. - Get the shrimp
on the plate, guys.

Red team, blue team,
90 seconds.

You gotta get more shrimp,
everything we got. Come on.

Somebody go bring
that shrimp over.

Terry, we need
your sauce.

- He's coming right now.
- Perfect.

You don't have to count 'em.
Just get 'em on the plate.

- You said count 'em.
- I know, but not anymore.

Just get 'em
on the plate.

- 30 seconds to go!
- Drive, guys!

- Come on, we got this!
- Get that nice piece of bacon

over the top of each one.

- Get it right on that plate.
- Move! Move! Move!

- We gotta make it
pretty on the top. - I'm trying, dude.

Make sure everything looks absolutely
perfect, perfect, perfect, perfect.

Nothing on the rim.
Nothing on the rim.

Where are the shrimp?!
Shrimp! Shrimp! Shrimp!

Just take 'em, Nathan.
Just grab 'em.

Put 'em in my hand.

- Get the shrimp!
- 10...

- Move! I got two! I got two!
- Go! Go!

- Seven...
- Everything looks good.

Guys, those plates
look beautiful.

- Five...
- Have the extra one.

- One there. One there.
- three...

- two, one.
- One here!

- Stop!
- Stop! Hands up!

- What the ( bleep ), guys?
- Don't say that!

- Don't hit me!
- Gordon: Katie!

Hands in the air!

- ( groans )
- No hitting, guys.

- Hey, guys, come on.
- Chill out.

You just hit me.

What's going on
back there?

Un-( bleep )-believable!

Servers, please,
line up.

I am very disappointed
in myself

that we were only able
to get two shrimp

on a couple
of the teenagers' plates.

It is unacceptable to me.

- One shrimp.
- That shrimp is...

I mean...

I take all that responsibility.
I am the team leader,

and I expect perfection
out of myself.

At this point, I definitely feel that
this could be our team's downfall.

- They'll all be cooked.
- They're all gonna be cooked.

I think that our dish
is better than the blue team's,

because we got a lot
of flavor profiles on our plate.

You got the bacon.
You got the mashed potato,

got the vegetables.
You got the chicken.

I'm happy with what we did,
and I'm happy with my team.

This looks so good.

It's chicken and bacon.

I love the syrup
around it.

This shrimp is
calling my name.

What 16-year-old gets to eat this
for their 16th birthday?

This is a once
in a lifetime opportunity.

Happy birthday, guys.

- Happy birthday.
- Red light. Happy birthday.

The chicken
is well-cooked.

I like the red team,
'cause it's sweet chicken and bacon.

And that sweet potato,
I just love how that's a simple taste

and it's, like,
really good.

Okay, I like
the chicken more than I expected.

Overall, I feel like
the foods on the red plate,

the chicken tasted
very bland to me,

and there was no particular flavor
that stuck out.

I would say I like
the red plate more,

because the bacon
was really, really good.

This is about the biggest shrimp I've
ever seen in my life.

- Oh, my God.
- I feel like the shrimp

has more of a taste to it
than the chicken.

The rice is
really good.

The blue plate
looks prettier than the red plate.

Like if I seen this,
like, on a menu

in a restaurant,
I would choose this one.

I feel like
they might've overcooked

the shrimp
a little bit,

but it's actually
still really great.

The food
on the blue plate, I think,

- mended together over the red plate.
- Yeah, my blue plate,

it looks like they
ran out of time on it.

You had two shrimps,
and I had four shrimps.

Personally, I'm more
of a fan of the blue plate,

because the shrimp
had more seasoning to it.

My vote is definitely
for the blue team.

Blue or red?

I liked
the red plate more.

I'd say I'd go
with the blue.

For the red team.

We have a split decision
at our table.

- ( cheering )
- Nice.

Thank you all
for coming tonight.

Happy birthday.

- ( cheering )
- Excellent.

Are you guys ready
to meet the home cooks

that cooked
your dinner tonight?

- Yes!
- Yeah.

Please welcome,
the red team.

- ( cheering )
- Everybody.

And now
the blue team.

Come on, guys.

Right. Boys and girls,
ladies and gentlemen,

all of our sweet sixteeners
have voted,

and the results are in.

And trust me,
it's not close.

The team that will be
safe from elimination,

tonight's winning team.

Congratulations...

All of our sweet sixteeners
have voted,

and the results are in.

And trust me,
it's not close.

With 80% of the votes,

tonight's winning team.

Congratulations...

the blue team!

( cheering )

Whoo! I'm so excited!

I am thrilled to have won

my first team challenge
in the MasterChef kitchen.

Happy birthday.

Their sweet 16 birthday

was sweet for them,

but it's super sweet
for me, too.

- Thank you, Chefs.
- You're the winners tonight.

Red team, unfortunately
that means you guys

were not able to take
the cake tonight.

But I'm about to.

Winning team,
head up to the balcony.

You are safe.

- ( cheering )
- Have fun, guys.

- Oh, yes.
- Thank you.

Thank you.

Red team, follow me.

Happy birthday, guys.
Have a good night.

- All: Thank you.
- Happy birthday.

Alejandro:
Thank you.

Eric: the red team
lost the team challenge.

- It sucks.
- ( sighs )

I picked this team
because I thought it was the A team.

I have five
of the strongest cooks

in the MasterChef
kitchen.

So now if it's not me,

another strong cook
is going home tonight.

Red team, now you must face
the dreaded pressure test.

All of you, put on your
pressure test aprons.

For tonight's
pressure test,

you're all gonna
have to make us

a flawless,
delicious, three layered,

frosted and decorated
birthday cake

worthy of the MasterChef competition.

Now, this is my sweet-16-inspired
birthday cake.

Look at these
three layers, guys.

- Oh, my God.
- They look beautiful.

- Wow.
- Just as even of layers

as frosting as there are
even layers of cake.

It's perfectly moist.

It's just the right
amount of sponge,

and be thoughtful
about how you decorate the cake.

If your cake
disappoints us tonight,

we'll be blowing out
the candles on your dream

of becoming America's
next MasterChef.

Okay, game faces on.

Please head back
to your stations. Let's go.

I'm definitely
feeling nervous.

Baking is a science,
and cakes are not my specialty.

Not only am I going to go
out of my comfort zone,

I'm going to have
the queen of cakes try it,

so I need my cake
to be perfect.

Okay, in front of you,
you have everything you need

to make us one
stunning birthday cake.

You will also have access
to a limited pantry

to help put your stamp
on those cakes.

Christina: You'll have
just 90 minutes

to bake us one
amazing birthday cake.

Your 90 minutes
starts...

now.

Whoo!

Let's go, guys.

Gordon:
Wow. Now come on.

They're up
against it tonight.

Time is of the essence.

They have to be
as intense from the start

all the way
through the finish.

- This is not an easy challenge.
- No, you're absolutely right.

What are the basic things that
we need to know to bake a cake?

So right off the bat,
it's about balance of ingredients.

Cream the butter,
the sugars.

Add the eggs.
Get it divided evenly

over those three cake pans,

and then in the oven.

Today, I'm gonna make
a raspberry sponge

with a lemon curd
and a white chocolate butter cream.

I just got married
a little over a year ago,

and one thing I really wanted to do
was make the wedding cake.

My wife
wasn't having it,

so I'd like
to make something

that's a little bit
wedding-inspired today.

Let's go, Terry!

Come on, baby.
Come on.

I'm making a New York City
Fire Department inspired

lemon cake with
a red raspberry frosting

and a white chocolate
ganache with some orange sprinkles.

It's the colors of the New York City
Fire Department.

I bake for the guys
at the firehouse occasionally,

and I'm gonna make it
look like a fire truck.

Fire truck?
That's awesome.

20 minutes gone.
70 minutes remaining.

- Alejandro.
- Hi.

Tell me
about your cake.

I am making
a passion-fruit sponge cake

with butter cream frosting.

I'm going to top it
with chocolate ganache.

Taste this cake batter.

Is it smooth?
Is it fluffy?

Does it have
the right flavor?

I would like
a little more lime sauce.

Good. Sounds like you're going
in the right direction.

No one else
down here thinks

that you're gonna
make it through tonight.

It is out
of my comfort zone,

but if I paid attention
to what everybody thought I would be,

I would still be
in Venezuela.

I love
that attitude.

Good luck.
Get those cakes in the oven.

Come on.
Damn it, come on.

All right, Shaun,
how you feeling?

I'm irritated.
I think I'm in trouble because--

- Hey, stop.
- Yeah.

- Big, deep breath.
- ( takes breath )

- You can do this.
- I'm good.

Tell me about the cake.
What are you doing?

I'm doing a raspberry sponge,
and I'm still

kind of working
the filling out in my head right now.

- I wanted to get this in the oven.
- Just keep it simple.

- Okay.
- Great flavor.

- That's what I'm doing now.
- Just get through this test.

- I need this cake
to be stunning, okay? - Beautiful.

- Good luck.
- Thank you, chef.

Shaun, positive.
Come on, dude.

Gordon: Less than
one hour to go, guys.

1/3 of the way gone.
58 minutes remaining.

Christina: Your cakes need
to be in the oven.

Yeah, baby.

Edward:
Tanorria,

you gotta get your
cakes in the oven.

You're the last one. Everyone else
has their cakes in the oven.

- I hear you.
- Are you used to baking?

- Yes, I am. Yes.
- Yeah?

What flavors
you going for?

I am making a lemon-lavender,
blueberry cake

with a white chocolate
drizzle.

I feel like lemon-lavender,

blueberry is just
super elegant, super fancy,

and that's how me and my girls
celebrate birthdays.

Okay, get on this.
Good luck, Tanorria.

Thank you, Chef.

Right, Dan,
tell me what's going on.

I'm making
a chocolate base,

cookies-and-cream cake
with cream cheese frosting.

Nice. Okay,
like that idea.

And then I'm gonna do
a unique Dan spin

- on the top to finish it off.
- Unique Dan spin.

- Yeah.
- Tell me.

I kind of wanted it
to be a surprise for you guys.

You sure? A surprise could
turn into a nightmare.

Yes, sir.

Gordon:
35 minutes remaining.

Christina: Those cakes
better be

out of the oven,
cooling.

Uh-oh.

Alejandro's cakes
still aren't out of the oven.

He's overbaking
his cakes right now.

You cannot rush the cooling
process.

When he goes
to layer the cakes,

they're gonna be slipping and sliding
all over the place,

'cause they're
gonna melt the filling.

Last 20 minutes!
Let's go!

Now is the time
to finish those cakes

and make them
look stunning.

Let's go.

Look at Shaun.
Shaun's is falling apart.

The cake is still warm,
and all the frosting is melting.

- Oh, my gosh.
- It's too warm.

Well, I'm done.

Shaun's wiping his
like he's wiping someone's backside.

Look at the mess of that.

- No. Shaun.
- Oh, no.

I've never seen
anything like that.

- Seriously?
- Oh, my God.

Butter cream
keeps melting.

Nope, I'm gone.

- Oh, no.
- I can't watch.

- It's not gonna go.
- I can't even watch that.

- I can't watch it.
- Going home anyway,

So why not?
( sighs )

My gosh.

What has Shaun done?

Gordon:
Shaun's is falling apart.

The cake is still warm,
and all the frosting is melting.

( sighs )

My cake right now
looks absolutely horrible.

I put the butter cream
on way too early,

and it's just melting
all down the sides.

Shaun's wiping his
like he's wiping someone's backside.

- Oh, no.
- I can't watch.

- It's not gonna go.
- I can't even watch that.

Butter cream
keeps melting.

- Oh, my gosh.
- It's too warm.

I literally have
a cake zombie

sitting on my station,
so I have to wait

for my cakes to cool down
for a few minutes

Shaun, don't freak out,
okay? You got it. Just keep going.

I am not letting this birthday cake
take me down today.

- Shaun, come on now.
- I'm good.

Keep it up.

- It's gonna chill.
- I'm good.

Okay, good.
You got it.

Last 10 minutes, guys.

Should now
start thinking

about your
finishing touches.

Come on. Decorate.
Decorate. Decorate.

I'm worried
about Eric, guys.

That frosting
is not a frosting.

Terry is performing
like he's plastering the shower.

Looks like he's
grouting his cake.

One of the biggest
struggles with a home cook

making a birthday cake is you
oftentimes don't know when to stop.

Frosting doesn't cover
all of your mistakes.

You can't just hide
your inexperience.

Four minutes to go.

- What is Dan doing?
- Dan, what are you doing?

I'm just trying to make
a specific shape.

I don't want
to give it away.

That is not
a good idea.

Terry, that cake
is amazing, bro.

Terry's
in the zone right now.

He is
in the zone.

Shaun,
that looks beautiful.

Very dainty, Shaun.

- Brandi: I'm so surprised.
- I know.

I can't believe
I'm doing this right now.

- You guys, look at Shaun's.
- Beautiful.

90 seconds remaining!

And for one of you,
your last 90 seconds.

Eric, you gotta get to decorating
at this point, bud.

- Let's go!
- Let's go, guys!

- Come on, guys.
- 15 seconds to go.

- ( clapping )
- Come on, guys.

- Let's go, guys!
- Finishing touches. Let's go.

Ten, nine,

eight, seven,

six, five,

four, three,

two, one. Stop.

- ( cheering )
- Hands in the air.

Good job, everybody.

Way to go, guys.

Holy crap.
( laughs )

All of you,
very carefully

bring your cakes
down to the front bench.

Christina: Now, this is
a pressure test,

which means
at least one of you

will be leaving
the kitchen tonight.

Eric: So I'm looking
down the line,

and I notice
that pretty much

every other cake
looks better than mine.

I know that the inside
is delicious,

but the outside leaves
a lot to be desired.

I am definitely
not proud of this cake.

We're gonna begin the tasting
with you, Eric.

Yes, Chef.

All right,
we wanted celebration.

- Yes, Chef.
- We wanted mind-blowing.

What'd you give me?

This is
a lemon sponge cake

with a raspberry
cream cheese frosting,

a white chocolate ganache,
and some white sprinkles.

This cake makes me
feel depressed already.

You said you wanted
to make a red ganache.

You needed to take out
the cream and add more color to it.

Yes, Chef.

What'd you do
to that sponge cake?

I added lemon zest,
and I added lemon juice

just to give it
that nice acidity

and a nice lemon essence
that I thought would counteract

the raspberry
cream cheese frosting.

The color of the sponge cake
looks nice.

That frosting, however,
it's really thin, and it's uneven.

Your sponge cake
is nice,

the lemon,
the citrus.

It's a little flat,
though.

The frosting needs
to have more flavor, more punch,

- more fat.
- Yes, Chef.

We wanted
a showstopper,

and it looks like a five-year-old
kind of put it together.

( chuckles )

Shaun.

Chef.

Describe the cake,
please.

So today I did
a raspberry sponge cake

with blueberry
and lemon butter cream,

and then I did
a white chocolate ganache.

Visually, it looks beautiful.
Let's get that right.

- Thank you very much, chef.
- This one really catches your eye.

I got worried about you.

You've never been in a pressure test
before, so I thought

you were gonna buckle,
but you got out of that zone,

and you got composed. That's the
most important thing. Here we go.

A slice, in the middle,
tell me what I'm expecting.

That's actually my main concern,
'cause I think

I put my butter cream on while my
cake was a little too warm,

so I'm hoping
that I have an even layer.

Yeah.

So great cook
on the sponge.

Love the ratio
of frosting on top

to coming down
the sides.

Mmm.

- It's really good.
- Thank you, chef.

The flavor combination,
great.

Love the blueberry,
raspberry, the acidity.

The decor on the side, beautiful,
really cool indeed.

When you don't panic,
you get a little bit more composed,

yeah,
you're unstoppable.

- Thank you, Chef.
- Well done.

Thank you very much, Chef.

Phew.

All right, Terry.

Tell me about the cake.

I used a vanilla sponge

that I swirled
with a raspberry puree,

layered it
with a lemon curd.

and I topped it with a white
chocolate butter cream.

I'm gonna take
a big slice,

'cause I look like
a little girl,

but I like my cake.

That lemon curd
looks beautiful.

It looks glistening.

- Ooh.
- Ooh.

Cake on the outside,
gorgeous,

but you can see we have
more cake over here,

and this last tier
of cake is even further in.

Mmm.

It's delicious.

You got the flavor
spot on.

The cake is moist.

It's baked
beautifully.

Over 90 minutes,
with a challenge like this,

I tell you, I'm pretty
impressed, Terry.

Nice job tonight.

Thank you, Chef.

Hi, Tanorria.

Before we even begin,
I'm gonna tell you

how much I love
the color of your cake.

- ( laughs )
- You already sold me on that.

Tell me about
the inside of your cake.

The cake is
a lemon-lavender cake

and then of course,
the blueberry frosting.

Are these whole
pieces of lavender right on top?

I did sprinkle
some lavender on top.

To be quite honest, it looks mouse
droppings on top of your cake.

Okay.

Whoa. Look at that.

You have two different colors
of blueberry frosting.

Is that right?

You've gotta make sure the color
of your crumb coat

is the same as your
outside frosting.

- Okay.
- Okay?

It's good.

The addition of the fresh blueberry
gives it a little pop,

but everything
is really, really, really sweet.

Okay.

There's a couple
of really serious errors here though.

- Okay.
- Okay?

Alejandro.

Talk to me
about this cake.

This is a vanilla
sponge cake

with lime zest,
passion fruit juice as well,

- and a butter cream frosting...
- Okay.

...topped with chocolate.

How do you feel about your cake?
Are you happy with it?

Not at all, chef.

Me neither,
to be honest.

It just feels
unfinished.

Let's see
what we got here.

It definitely looks
like the frosting

just melted with the heat
of your cake there.

We should be
able to see the frosting there,

but we're not.

I struggled
with the temperature.

I just did not
cool it enough,

so I had problems when I was
spreading my frosting.

I like the idea of lime
and passion fruit,

but I think
the chocolate

throws the rest
of the flavors off balance.

The sponge is baked,

but I think because you layered it
when it was so warm,

I'm struggling
to find the difference

- between sponge and frosting here.
- Okay.

Thank you.

Dan.

Yes, Chef.

Describe your cake,
please.

So we have
a nautically themed

cookies and cream
three-layer cake.

( stifled laughter )

A nautical cake?

Yes, Chef.

Apart from the anchor,

what else is nautical?

( snickering )

- Just the anchor, Chef.
- Just the anchor.

And the anchor chain.

And the anchor chain.
So it's times like this

that I want to get
an anchor and chain

and wrap it around
your ( bleep ) neck,

'cause you've
gone a little bit off piste now.

Priceless.

Dan,
apart from the anchor,

what else is nautical?

( snickering )

- Just the anchor, Chef.
- Just the anchor.

And the anchor chain.

And the anchor chain.
So it's times like this

that I want to get
an anchor and chain

and wrap it around
your ( bleep ) neck,

'cause you've gone
a little bit off piste now.

Okay, take me
to the bottom of the ocean.

What am I expecting
on the way up?

I have chocolate
sponge cake

with a little bit
of almond essence

and a little bit
of espresso,

'cause I know
that goes really well with chocolate.

That actually looks
quite delicious.

Your flavor
on the inside's actually quite tasty.

Love the coffee
against the chocolate.

Frosting's nice.
The anchor,

that's ridiculous,
okay?

Cookies on the outside,
that's just stupid.

At this stage
of the game,

I think
we're above that.

When you actually
get serious,

you know, you can produce
some decent stuff.

- Thank you, Chef.
- But an anchor on top of a cake...

Yes, Chef.
It's not all right.

An anchor
on top of a cake...

It's-- yeah,
it's a pretty bad idea,

- now that I think about it.
- Yeah.

I guess I took putting
yourself on a plate way too literally.

The frosting's
the good part.

Dan: I'm just hoping
the anchor I put on my cake

doesn't sink me to the bottom
of the competition.

- Yeah.
- Happy?

Guys, tonight was a very tough
pressure test. Let's get that right.

The reason why
it's getting tougher

is because we're getting
down to the wire.

Tonight, one of you
in particular rose to the occasion.

We were wowed
by the flavor combinations,

by the technique,
and by the final decor.

The best birthday cake
of the night

belonged to...

Shaun.

( applause )

- Good job, brother.
- Ah, thank you.

- You are safe.
- Wow.

Get on up there.

Thank you. Thank you.

Nice job, buddy.

Gordon:
What a comeback.

Whoo, Shaun!

Good job, buddy.

Oh, thank you.

Terry, Dan,
please step forward.

Terry, your cake
was fabulous, elegant,

minor mistakes.

Dan, that cake you made

was so complex,
but lose the frivolity.

Get serious.

You guys are both safe.

- Please go upstairs.
- Thank you, Chef.

- Thank you, Chef.
- Nice job, boys.

- David: Good job, fellas!
- Whoo!

This is tough.

All three of you
had issues.

Alejandro,

there were many mistakes
with your cake tonight.

It was too dense.

Any trace of frosting
was lost.

Tanorria, yours
was way too sweet.

And Eric,
delicious sponge,

but everything else
on top of that was questionable.

Alejandro,
please step forward.

You had some issues
tonight, but...

there were
too many of them.

Say good-bye to Tanorria
and Eric, please.

Damn.

Bye-bye.

Thank you.

I love you, brother.

Tanorria, Eric, make your way
upstairs, please.

Eric:
Phew.

Alejandro,
you've been tenacious.

You're very passionate.

It's been great to get that
Venezuelan insight to your life.

How are you feeling?

I'm feeling
very thankful.

This marks the beginning
of something great for me.

Please take
your apron off.

Place it on top
of your bench.

Thank you very much.

- Good night.
- Thank you, good night.

- Pardon me.
- ( clapping )

Ale! Love you, Ale!

I feel very proud
of myself,

because I really stepped
out of my comfort zone.

I came from Venezuela

to the United States
five years ago

in search
of an American dream,

and MasterChef
has opened my eyes

to a whole new
culinary world.

We love you, Ale!

Good-bye, Ale!

Everything that seemed far-fetched
or impossible before

- now seems so tangible.
- Thank you.

It has been
a blessing.

Announcer: Next week, it's
a two-hour MasterChef...

- ( honks tractor horn )
- We are on a farm.

Go!

The top 11
get down and dirty.

Our farmers are
starting to arrive.

- Blue team!
- And while some dig deep for the win...

- Beautiful.
- Others...

Katie, chops on the plate!

...fail to cultivate a victory.

Oh, my God.

And then...

the most shocking elimination.

I can't eat that.

...in MasterChef history.

I can't quite believe,
i am saying this...

Sync & corrections: Ajvngou
www.addic7ed.com