All language subtitles for MasterChef.US.S14E08

Previously on
Generations"...

You'll have to cook
for the LAFC.

Anna, you've got
the immunity pin.

You will decide
which generations will be
teaming up together.

So Millennials are
going to team up with our
Baby Boomer friends.

Players are arriving!

- Rebecka, how much time left?
- Lord, have mercy.

- Rebecka!
- I'm moving to steak.
I'll sear, you finish.

Blue team,
it's not even remotely near!

Help him out!

The winning team is red team!

And I feel like
I just scored a goal.

The person going home
tonight is Chris.

Tonight on
Generations,"

it's a baking challenge
for the ages.

- Nice haircut!
- Oh, yeah!

Looks like a nice,
innocent boy, huh?

- Devil baby.
- Now your challenge

is to bake the most amazing
birthday cake.

That's a big challenge.

- I don't know if
I'll be able to do it.
- Let's go!

How many ounces
are in one pound?

This tends to be
the Achilles' heel
for most of home cooks.

Oh, my God.
This is gonna be hell.

- My wrist!
- This is not for
the faint of heart.

- This is a mayonnaise cake.
- Mayonnaise cake?

- This is in trouble.
- It's a disaster.

That is not gonna stack.

- It's inedible.
- It's a mess.

What were you thinking?

- Let's go!
- Oh, my God!

- This is so cute!
- Whoa!

I feel like I'm walking
into my own birthday party.
We're celebrating me.

I could literally
fit in there!

Birthday and cake
are synonymous,

so we're gonna need some cake,
and I'm pretty sure

we're gonna
be the ones making it.

Oh, my heavens!

- Oh, my goodness!
- Oh, my gosh!

- Those are Gen X pictures, man.
- Yes.

Yeah!

- That's so cute.
- Here they come.

Oh!

Oh, yeah!
- Yeah, no, that
wasn't a haircut.

That was the glass bowl
from my mother's kitchen

that just went on top
of my head. And look Aarón.

Man, you were--
I mean, honestly...

- Looked like a nice,
innocent boy, huh?
- Look at that smile.

Joe, did you
forget your homework?

- Did you have to tell your mum?
- The devil baby.

- You nailed it.
- Now, these photos
are huge clue

- ahead of tonight's challenge.
- Ooh.

Because we're gonna celebrate
everyone's favorite day

no matter what generation
you come from.

It's your birthdays, yes?
Come on!

So tonight as part of
our big birthday celebration,

your challenge is to bake
yourselves the most amazing,

- beautiful birthday cake.
- Yes!

'Cause here's the good news.
You can make whatever you want.

- Okay.
- From an elevated version

of a favorite cake
growing up as a child,

or maybe the cake
that you wished you had
on your birthday.

No matter what direction
you take,

we'd like to see a cake
with at least two layers

that looks
and tastes outstanding.

- Yes, Chef.
- Okay, Anna.

- Hello.
- You were the winning captain

of the red team
in the last challenge.

And you won the challenge
before that, Anna.

- You are on quite
the winning streak.
- I hope doesn't end.

- I hope it does! Sorry.
- No way.

Well, tonight you do not have
the immunity pin.

But thanks to that win
last time,

you have earned yourself
an amazing advantage, which
we'll get to in a moment.

Okay, all of you,
please head to your stations.

I'm not a very good baker,

so having an advantage,

let's see
if I can somehow use it

to protect myself
from elimination.

Now, as you can see,
you've got all the essentials

to make an
amazing birthday cake.

Flours, sugars, stand mixers--
you name it, you've got it.

Anna, for being
the winning team captain,

you get
a great advantage tonight.

You get to choose one generation

that will not get to use
their stand mixers tonight.

No way.

- Aww!
- Are you kidding?

Whew! That's a big challenge.

- There's no way.
- That's right.

One generation will have to do
all their mixing by hand.

You'll be doing it old-school.

Right, Anna, if you're ready,

please make your way up here.
Thank you.

So, Anna, which generation
will be using a whisk tonight?

- The last time round...
- The Boomers.

...the Boomers helped so much,

and I just cannot
do that to them.

- Wow.
- You're safe.

I've decided to pick Gen Z.

- Gen Z.
- I knew it.

Very good bakers.
They do rely on technology.

- Yes.
- And there's five of them.

Thank you.
Anna, rejoin your Millennials.

- Good choice.
Head back to your station.
- Good job.

- Thank you, Anna!
- Thank you, Anna.

Everybody is coming after Gen Z.
I don't blame 'em.

I would, too.
With a team this good, you gotta
take them down somehow.

But I'm freaking out.
I can barely bake a cake
with a stand mixer,

and baking it
without one with just
the whisk and my muscles,

- I don't know
if I'll be able to do it.
Okay, now listen up.

You've got 90 minutes to bake

a delicious,
beautiful birthday cake.

Now, the immunity pin
is up for grabs again tonight.

- Ooh, yeah.
- Along with another
big advantage

in the next challenge.

- Wow.
- But I promise you,

if your cake falls short
of the "MasterChef" standard,

then you could be
eliminated tonight.

- Right, is everybody ready?
- Yes, Chef.

- Your 90 minutes starts now!
- Let's go, guys. Come on.

- Go, go, go, go, go!
- Good luck.

- Careful.
- Powdered sugar.

- I need strawberries.
- Let's not drop this.

- Ugh, I don't need that.
- How many ounces
are in one pound?

16.

Come on, baby.

Oh, my God,
this is gonna be hell.

This birthday cake
challenge tonight

is by far the toughest challenge
we've had so far.

Baking is chemistry,
and it's very, very precise,

and there's no room for error
from the first step.

Yeah, and this tends to be
the Achilles' heel for most
of the amateur home cooks.

Jeez!

And Anna with the big advantage,
she took out the Gen Zs.

Gents, what did you think
about that?

When you have a stand mixer,
you have the luxury

of taking your ingredients
and pouring them in slowly...

Yeah.
- ...and you have
complete control.

When you're whisking by hand,
you lose all that control.

Exactly.
The biggest issue is if Gen Z

will also lose a lot of time
without the stand mixers.

And the great irony is
she gave it to the generation

- that's accustomed
to shortcutting everything.
- Mm-hmm.

Like, I mean,
they don't show you

how to hand whisk on TikTok.

Okay.

I am making a lemon cake
with whipped cream frosting
and a raspberry jam.

The only sweets
I like are lemon sweets,

that's why I'm doing
a lemon cake,

and I've always had that
since I was little-bitty.

But I'm definitely very anxious

because I'm doing
everything by hand

the old caveman type of way.

So I am in my own personal
little H-E-double hockey stick
at the moment.

Um, look at Murt.
It looks like Murt's
starting a fire.

What's he doing with that whisk?
What's he doing?

- Yeah.
- I've never seen
that technique before.

- What the hell is he doing?
- I've never seen anyone
whisk like that.

- Murt! Blow on it,
it may catch fire.
- What are you doing?

- What's this?
- One of the Boomers
told me about this,

- so I'm trying their technique.
- Really? Okay.

- Yeah, I'm not sure.
- What the hell is that?

It's working! It's working!

15 minutes gone.

We're down to 75 minutes to go.

- Come on, Gen X, whip it!
- We got this.

- Here we go.
- Yeah, baby!

- Hi, Kimberly.
- Hi!

- Anna has ice running
through her veins.
- I know!

How happy are you not to
have gotten that cruel fate
of not having a stand mixer?

I'm so excited that
she gave us a little pity party
and let us have a break.

All right, so, Kimberly,
you're a baker, huh?

- No, I'm not a baker. No!
- You're not a baker?

- I've baked one cake
in my life.
- So what are you making?

Well, I was thinking
back to my childhood when
I was ten years old,

my threw me a big
Strawberry Shortcake party.

And so I am going to make
a vanilla classic cake

with a strawberry frosting
and strawberry jam for
the filling in the middle.

Having my own garden,
I do a lot of preserving,

and so I'm kind of
trying to give it a new
garden fresh twist.

- So you make a lot of jams
and do preserving.
- Yeah.

You know that in a cake,
a jam is really pivotal

- to manage the amount
of moisture...
- Correct.

...to make sure it's syrupy
and dense enough that doesn't
tear the cake apart.

- So you have to cook
these strawberries.
- Correct.

- And you also have to
let them cool down.
- I got a lot to do.

- Good luck.
- Thanks, guys. Appreciate it.

Hot in here. And it's not
just 'cause of my looks.

65 minutes remaining.

Your cake batter
should be in the oven.

- Everyone's cakes in?
- Almost.

All right. Hustle, hustle.

All right, let's keep going.

Okay, the Millennials
got their cakes in.

- That is fast.
- Perfect.

- All right.
And now the Boomers
got theirs in, too.

I don't like how this thing
is whisking.

Absolutely dying right now.
Dying.

I think some of the Gen Zs

are getting critically
behind at this point.

They look far from putting
their cakes in the oven.

You're really seeing the penalty
of the hand whisk at this point.

- That's right.
- Anna, you're ruining my life.

My arms hurt so bad.

- Ooh!
Guys, you
gotta get those cakes in

in the next couple of minutes
as soon as you can.

You gotta get it in the oven.
Let's go. Move!

Come on, Hallie.
It's gotta go in.

Come on.

We're down to
55 minutes remaining.

Your cake batter should be
in the oven.

See? Look. We're getting there.
We're getting there.

Come on, honeys.
Have fun.

Ooh! There you go.

- There you go, Hallie.
Let's go!
- Let's get this.

Right, you should be getting
that frosting together now.

So, frosting, honestly
you gotta start that early

in order to make sure
that that frosting is silk,

it's glossy, it's beautiful,
there's no lumps.

Now when you've got
a stand mixer, it's so easy,

because you got
the velocity of the mixer.

But where they're
frosting by hand,

that's gonna be very difficult
for the Gen Zs.

- My wrist!
- My arm!

- Boomers, you're quiet.
- Everybody good?

- We're still booming.
- Okay, Boomy.

I've had many birthdays.
I just had my 70th birthday.

I did everything,
but said no candles.

Can you imagine 70 candles
on a cake?

It would be like the burning
of Atlanta.

No, ain't gonna be
none of that.

All right, I am good.

- Becca. What's the cake?
What are you doing?
- Yes, Chef? Yes?

So I am doing a chocolate cake
with a peanut butter buttercream

and a peanut brittle toffee
with a chocolate ganache.

This is a mix of deserts
that I've had,

- and a mix of
my ideal birthday cake.
- Gotcha.

And then are you pivoting
with no stand mix?

How are you gonna get
that frosting perfectly smooth?

This is half peanut butter,
half butter,

so because
the butter's already creamy,
it's already smooth,

- I didn't have to take as much
time to get it creamy.
- Love that idea.

Just be careful
that temperature doesn't rise,

otherwise that
fat's gonna come out.

- Absolutely. Three.
- How many layers are you doing?

- Let's go, Becca!
- Whoo!

- We asked for just two.
- Yeah. I've got confidence
in my baking skill

- and that I know
what I'm doing.
- Tough week last week.

Tonight we're hoping
not just redemption,

- but bounce back beyond belief.
- Absolutely.

Love it, keep it up, girl.
Keep it up.

- Thank you. Thank you, Chef.
- Good.

- Hot walking!
- Hi, Chefs.

- Hello, Rebecka, how are you?
- How are you, Joe?
How you doing?

- What is the cake?
- This is a chocolate
mayonnaise cake,

- and so it's a--
Mayonnaise cake.
- Mayonnaise cake?

Back in the '40s,
you know, they didn't have eggs,
or maybe they had one or two.

They would extend them
and make mayonnaise.

And this is my mom's
and great grandma's recipe.

And it's something that
I've made many times before.

Only thing I haven't done is
made this a three layer cake,
so I'm taking a little risk.

Look, I think
that you've already conveyed

your experience to the rest
of the competitors.

You're one to watch.
Do you think you can win this?

- I do. Thank you.
- Good luck.

- A few more minutes.
- All right, here we go.

I'm making
a tres leches cake.

My forearms are going,
veins are popping.

I'm just hoping I get this
whipped cream whipped in time
and not mess up.

- Oh, boy.
- Ah! Okay.

- Fatima.
- Hi!

- Tell me about the cake.
- So I'm making a white cake.

It's gonna have
a caramel filling with coconut

- 'cause we had a lot of
coconut candies growing up.
- Smart.

And the frosting is gonna be
an Italian meringue.

- Italian meringue?
- Yes, it is.

- Whipped by hand?
- Yes.

And this is the first time
I'm gonna be trying this.

Man, you're not taking
this easy, are you?

I am trying to prove
a point here. We're strong.

- We're Gen Z,
and we get things done--
- Admirable.

But I'm nervous
about the Italian meringue

because it's one
of the most difficult
frostings on the planet

because you have to mix
that sugar and those egg whites
to get it airy,

but you don't
have a stand mixer to help,

- so good luck.
- Thank you.

I got this.
I got this. Come on.

- Arthur.
- Hi, guys.

What do you have
going on here, sir?

So I'm making a fresh strawberry
whipped cream birthday cake.

It's a cake
that I've had not just once,

but pretty much every birthday.

I loved the freshness of it
and the berries--

A fresh, simple cake
can be delicious,

but what's gonna
distinguish yours?

Adding a lemon
and lemon zest to it

- and using fresh berries.
- Oh, cool.

So are you gonna macerate this
with something?

- Maybe just lemon and sugar?
- Yes, with sugar.

- Yes.
- I'm gonna let you in
on a little secret.

There are some
insanely ambitious,

complicated cakes out there.
You're playing a high risk game

because the more simple it is,
the more perfect it has to be.

- Correct.
- Good luck to you.

40 minutes to go.

Guys, you gotta get those cakes
out of the oven now

so they can cool completely
before you frost.

- Let's go!
- We got cake today.
Halle-lu-lah.

- Beautiful.
- Boom.

- Oh, I love you! Okay.
- Come on.

- Kamay! How you doing?
- How you doing, Chef?

This is in trouble.
I think I'm gonna redo
the frosting.

- I can just see
the lumps in that.
- Yes, yes.

And you have a stand mixer.
You have no excuse.

- So what happened?
- I don't know why it broke.

- I'm gonna redo it right now.
- Yeah, make sure that cream

is nice and ice cold.
Tell me about the cake.

- What are you doing?
- So I'm doing a confetti cake.

When I was a kid, this is
the cake I loved the most,

and this type of cake
was actually invented on
birthday year, 1989,

- so it was very popular
in the '90s.
- Wow.

But I've elevated this cake
a bit because I add lemon

- and lemon zest and
lemon extract throughout.
- Yeah, I love that.

- Restart that frosting, please.
- Yes. Yes, Chef.

- Good luck.
- Thank you.

All right.
Come on. Come on.

There she is. Anna!

You had a big advantage earlier

to literally throw
an entire generation

- into a chaotic mess.
- Yes.

- Who are you targeting there?
- Becca and Adam
are great bakers,

- so it was my only choice.
- Tell me about your cake.
What are you doing?

So growing up in Ukraine,
you know what we had?

Mm-hmm. Mm-hmm.

So I'm using dolce de leche,

which is pretty much
boiled condensed milk,

and I'm making caramel frosting

for brown butter coffee cake.

Wow. Are the sponges
out of the oven yet?

- Where are they?
- In the oven.

- Oh, they're still in the oven?
- Yes.

- Oh, my God.
- I know.

- How long have they got to go?
- I think maybe two minutes.

- And those sponges need
to get cooled down, right?
- Yes, I know.

Yeah, I think
you're running out of time
a little bit, don't you?

- I am.
- Man.

- Good luck.
- Thank you.

- Dear, oh, dear.
- That's a little warm still.

- This one's good.
- 30 minutes remaining.

We should start
to assemble our cakes.

Come on, guys. Let's go.

- Come on.
- Come on, Kamay.

Kamay from the Millennials,
she is a little bit behind.

The first frosting she broke.
The cream was over-whipped,

and so the whole thing almost
looked like scrambled eggs.

- Uh-oh.
- So she has to
start that again.

- Guys, Anna running
so far behind.
- I know.

Her cake
just came out of the oven.

Hopefully it'll cool down
in time.

- Man.
- Wow.

This just takes a lot of energy.
Oh, my God.

Here's my biggest worry tonight.

Fatima from Gen Z,

she's doing a white cake,

and she's covering this thing
with an Italian meringue.

An Italian meringue
without a stand mixer?

- That is a very
complicated technique...
- Oh, my God.

- ...that only
experienced bakers can do.
- Absolutely.

And you're not
fast enough on the whisk,

then the sugar hits the bottom
and solidifies.

So she could be in trouble
with that.

Ay-yi-yi. This is hard.
This is hard.

- I think Fatima's
in a bit in a tailspin.
- Yeah.

She's in a bad space,
and I think she bit off

more than she can chew
with this Italian meringue.

Yeah, it looks like Anna
may have delivered

a deadly blow
to the Gen Z tonight.

We are down to
our final 20 minutes.

We should now all be assembling
and decorating our cakes.

- Speed up.
- Come on. Come on. Come on.

- Stress!
- Looking good!

- Oh, that's so much better.
- Oh, my God, finally!

- You got it, buddy.
- It came together.

- Fatima, how are ya?
- Doing okay. It just
needs a lot of energy.

That's a hard one to do.
You're doing great.

Fatima's still
on that Italian meringue.

- I can do this.
Almost there.
Come on, you got it, Fatima.

- Come on, Boomers. Let's go!
- Boomers in the house!

- Hi, Christopher.
What cake are you making?
- This is the forbidden cake,

which is a black forest cake
with whipped cream,

and maraschino cherries on it.

- All right.
- This is when you went
to a birthday party

when you were a kid,
and you saw that white cake
with the strawberries on it,

and that's what
they let you have.

And the adults were having that
beautiful cake with all the--

- Unctuous, chocolatey, rich.
- Exactly!
"Can I have some of that?"

And then, "No, no.
There's alcohol in it."

- There's rum or there's
something like that.
- Ah.

- So I'm making that for--
- So you're gonna load this up

- with booze, chocolate...
- Exactly.

I love that.
So the alcohol, you have kirsch?

- Yes, I do.
- What is kirsch?

- Cherry brandy.
- Yes.

And you doing a ganache
or an icing?

- I'm just doing whipped cream.
- Just whipped cream?

It's gonna look old-school,
Baby Boomer-ish.

Look, old-school is fine.
It needs to be delicious though.

- Absolutely.
- Good luck, Christopher.

All right.
Let's make this happen.

Let's make it go.

- Geags, so what is this?
- Yo!

Like, a compromise?

They didn't take away
your stand mixer,

but you're using
the handheld mixer.

That's a little old-school.
I like it.

It's kind of--
I'm more in control.

All right,
what's the cake, Geags?

It's a vanilla cake
with a blueberry frosting.

I'm making that because
growing up it was all in a box.

So as I get older,
if I decide to make a cake,
you know what?

- I throw a lot of fruit in it.
- What is that?

This is blueberry
cream cheese frosting.

- I'm making it
as healthy as I can.
- Yeah, but this

is "MasterChef," and someone's
going home tonight.

- Make sure it tastes good.
- I get it. I get it, you know?

- Good luck to you.
- Thank you, thank you,
thank you.

Good.
Proud of you, Mr. Cake.

Go, Gen Z.

- Murt, it looks beautiful!
- Isn't it funny?

The ones that were dealt
the big blow tonight

seem to be handling it
very well.

The Gen Zs look like
they've caught up.

Yep. Hallie's demeanor
has definitely changed.

- Yeah.
- You can see that
she turned a corner there.

- But I'm worried about Fatima.
- Yeah.

Her cake is wobbling
in the middle.

And she's messing with it a lot.

Fatima thinks she's
gonna be able to save that cake

with a blowtorch,
but it's not gonna happen.

No, that actually
might be causing more damage.

No.
- It's gonna soften up
the meringue

that's holding it together.

Oh, my goodness.
Look at Arthur.

He cut the fruit too big.
That is not gonna stack.

He's gonna struggle to keep
those layers upright.

And the inside's a mess.

Last five minutes.
Five minutes to go, guys!

- Come on, keep it going.
- Make it pretty, everyone.

- Aah! It's sliding.
- All right, guys, look,

Anna's having some real problems

with the construction
of her cake. It's tilting.

She's really forcing it
to kind of keep it straight.

The aesthetic
is gonna definitely be
not to her standard.

Work with me.

Last two minutes.
This is it.
Let's go!

- Come on, guys.
- Two minutes, guys.

- Ooh.
- Oh, no. You didn't
put your name on it.

I did it. Yeah.

60 seconds to go.

Last minute. Come on.

What a freaking mess.
I don't know what else to do!

So, Rebecka, look at the size
of that cake, the lean.

- It's almost like
the Leaning Tower of Pisa.
- God.

She's making a lot
of technical errors.

Oh, man.
Look at Anna's.

- It's a disaster,
and it keeps on falling down.
- Oh, my God.

You got it, Anna.
You got it.

Anna, nice and easy.

Let's go, guys, push.
Let's go.

This is not
for the faint of heart!

Ten, nine, eight, seven, six,

five, four, three, two, one.

And stop!
Hands in the air!
That's it!

- Oh, my God.
- Whoo!

- Oof, that was crazy.
- That was crazy.

- My arms hurt.
- Yes!

- Good job.
- Anna, you didn't quit.

- The piping's beautiful.
Come on, girl.
- We did it!

You're not going anywhere.
Don't worry, don't worry.

You're not going anywhere.

Right now, my cake is falling.

There is nothing I can do.
I cannot fix it.

I cannot touch it,
I cannot freeze it.

I can't believe it's happening.

I can't believe
I might be going home.

I'm just disappointed.

All of you, well done
completing that cake challenge,

but only one home cook will win
that elusive immunity pin,

and they'll take
their entire generation

to the safety of the balcony
with them tonight.

But whoever baked
the worst cake

from the remaining generations
is in danger.

- Gents, shall we?
- Yes.

Hello, Becca.
So you have three layers.

- Yes.
- Very bold to go three levels.

But the question,
was it needed?

Murt, you confident
with the filling?

So I didn't wanna oversoak it.

I feel really nervous.

I think judges
are even more critical

because all eyes
are on Gen Z.

Were you happy with
the Italian meringue at the end?

Um, given that I didn't have
a standing mixer,

I think I did a pretty good job.

But if you taste that,

Italian meringue
is smooth and fluffy.

- You see how grainy it is?
- Yeah.

Jeet, you happy with
the glazing, its evenness?

With my skill and caliber of it,

- I'm pretty happy
with how it turned out.
- Thank you.

Kamay, are you happy?
- I am happy that the frosting
finally came out.

Okay, Anna,
did you put this together
when the sponges were warm?

I think the frosting
was too soft.

- It's a shame.
- It's a shame.

Damn.

Kimberly,
what is this right here?

I made the filling
kind of like a quick jam.

- Thank you.
- Thank you.

So I'm a little worried
that everyone in my generation
made a strawberry cake.

What are you doing
with the strawberries?

I covered them in raw sugar.

But I'm hoping
that mine stands out.

It's a bit a rustic,
it's a bit simple,

and even though I'm not
a professional baker,

- I'm proud of how
I made this cake look.
- All right.

On the inside
you have a layer of cake...

- Yes.
- ...then a layer of fruit?

An ungodly amount
of strawberries.

Is that a good idea you think?

Yeah.

Geags. Your name is Geags
though, right?

- You couldn't put
a little "S" here, no?
- I ran out of room.

- Are you happy with
the consistency of this?
- I am, yes.

What's inside? Because
this tastes a little pasty.

Added a little bit flour, yeah,

and then more powdered sugar--
tighten it up.

- Raw flour in an icing?
- Yes, just a little bit.

- Rebecka, tough night, right?
- Yeah.

Got a little wonky.

Christopher, are you happy
with the way it came out?

- I feel like
it could be better.
- Yeah.

Look, it was tough, man.
This is hard.

- A lot of good cakes out there.
- Some really good cakes.

Both of those cakes look like

they could've been
in any bakery.

Yeah. All right,
so the question is

who made the worst cakes
of the night?

Oh, man.

- Okay?
- Yeah.

Tonight we'll be
tasting the best cake
from each generation.

The first cake, from Gen Z,
is positively eye-catching,

especially without
a stand mixer.

Please step forward, Becca.

What?

Anna's goal was to target us,

to take me down,
to take Gen Z down.

It didn't work,
and today we proved that

technology just helps us
live or lives,

but if you take it away,

we can whisk
with the best of them.

Right, Becca, tell us
what you made, please.

I made a three layer
moist chocolate cake

covered in
peanut butter buttercream

with chocolate ganache
and peanut brittle toffee.

- Right, Becca,
this thing looks beautiful.
- Thank you.

Like it's just come out
of a top French patisserie.

Why three layers
on a night like tonight

when we only asked you for two?

Because I could.

I knew I had
the ability to do it.

Yeah, in order for that to work,

there has to be the right ratio
of filling inside.

Are you confident?

- Yes.
- Mm-hmm. Shall we?

Let's do it.

Wow.
Happy with that,
Becca?

Yes.

Fantastic.
Sponge cake is slight,

contrasts
to the rich creaminess.

It's got that peanut butter
chocolate crunch,

and I love that you pushed
the salt right to the limit.

- Good job.
- Thank you.

Yeah, it has that nougaty
situation happening,

which I really enjoy.
Smart choices.

- Thank you.
- Cake tastes delicious.

The sponge
is cooked beautifully,
and it's got the right ratio.

I think that's
the really pleasing aspect.

- Well done, great job.
- Thank you, thank you.

- Good job, Becca!
- Atta girl!

So the cake that we loved
the most in the Millennials

has some very complex flavors
that came together in the end.

Please come forward, Kamay.

- Whoo, whoo! Whoo, Kamay!
- Go, Kamay!

Given the obstacle
that I just went through
with my frosting,

I am shocked.

So what you have
in front of you

is a lemon confetti cake

with vanilla and lemon
in the sponge,

vanilla buttercream frosting,
and rainbow sprinkles.

I don't think
there's a better example

of a Millennial cake
than this.

It's well-constructed.
Good job.

- Thank you, Joe.
- Shall we?

Is that what you wanted
in the center?

Close, Chef.

Love it.
It's very vanilla.

I can taste the lemon.

The icing is not too rich,

- and it's actually
quite delicious.
- Thank you, Joe.

I love just
the attention to detail,
how it relates to flavor.

The icing is just
so smartly put. You see that?

It's just a little layer.
You could've easily gone
overboard with the icing on top.

- Delicious.
- Thank you, Chef.

Kamay, the lightness
of this cake is delicious.

- The aeration of
the sponge is incredible.
- Thank you.

If I was you, I would've
gone that extra yard

and put a lemon curd
in the center,

but you're a joy to watch
because you never give up.

- Congratulations.
- Thank you.
Thank you so much.

- Thank you.
- Nice.

Yay, Kamay!

Okay, the best cake from Gen X,

obviously it has
some strawberries on it.

Please come forward, Kimberly.

Oh!

Good job, Kimberly!

I made a vanilla cake
with a strawberry jam filling

and a strawberry buttercream
frosting.

Looks delicious.
It's symmetrical.

You've put things
together with care

- and it's eye-catching.
- Thank you.

Shall we?

Very nice. Very pink.

- Ooh.
- Wow. Okay, Kim.

Kimberly, the magic
here for me personally

is that there's a tartness
that's very present here,

and I think
this kind of cake needs it.

- Mm-hmm.
- Good job.

Sponge is delicious.

- Kimberly, it's elegant.
- Thank you.

I love the frosting,
but this center needs more

- of that beautiful jam.
- All right, heard.

I like the restraint
of this cake.

- Thank you.
- It feels like you could
eat it for breakfast.

- Oh, thank you.
- Good job.

- Thank you.
- Good job, Kimberly.

Good job!

- Good job, girl.
- It reminds me of a Victoria
sponge back home.

It's done beautifully.
Right, Baby Boomers,

our favorite cake
from your generation,

this cake was
very well-constructed,

and artfully decorated as well.

Please make your way forward...

Right, Baby Boomers,
our favorite cake
from your generation,

please make your way forward,

Christopher.

Good job, Chris!

This is my first time
in the top,

and it's with a cake.

I'm not the cake guy,

but I'm thinking,

"Cake actually
looks pretty good!"

I made a black forest cake.
It's got three layers,

whipped cream,
and maraschino cherries on it.

I think cake of all
the cakes this evening

- has the most
professional aesthetic.
- Wow.

- Good job.
- Thank you.

Shall we? Talk to me about
the construction of the layers.

I soaked the sponge
in sour cherry syrup

- and cherry liquor.
- Smart.

Not bad.

Talk about a showstopper.

The sponge cake
is airy and fluffy,

and I can really taste
the kirsch.

- Good job.
- Thank you.

One of the best sponges
I tasted tonight

as far as moistness,
consistency.

And the lightness of the cream?
Top notch.

- Thank you.
- Christopher,
the cake's delicious.

I think it's your
best performance in this
competition so far.

So, yeah, this cake
deserves a smile.

Good job, Chris!

- Way to represent!
- Ay!

- Good job, buddy.
- Get that pin, Chris!

Right, you have given us
something to chat about.

Tough one, this one.

- Um, so, Becca's?
I thought
it was really good.

- Kamay's? Kimberly's?
- Man, what a fun cake.

That was fun.
It needed more jam though.

- How about Christopher's?
That's his
best performance.

- Are we happy? Yeah?
- Yes.

- Whew.
- Tonight's best cake,

congratulations goes to...

- Becca.
- Whoo!

You win the immunity pin.

And to think that you did it
all without a stand mixer.

- Thank you.
- The rest of you, head back
to your generations.

- Well done.
- Good job!

Becca, come on up here.

- Congratulations, girl.
- Go, Becca!

- Becca!
- Becca, well done.

You and all of Gen Z
are safe from elimination.

- Whoo! Come on!
- Get yourself and your team up
to the safety of the balcony.

- Off you go.
- Hi, friend!

- Ooh!
- The fact that last challenge
I was at rock bottom,

and I felt like a failure,

to come into this challenge

and to make something
that the judges loved

and to win this immunity pin,
it feels amazing!

I love it.
It's my new best friend.

Gen Zs, well done.

Fatima, honestly,
that Italian meringue is grainy.

You would've been
in the bottom for sure.

Now, unfortunately,
there was one cake

from the remaining
three generations

that did not meet the standard
we were looking for tonight.

Now, the first cake
comes from the Millennials,

and this individual
knows who they are.

It's all right, Anna.

I feel like I'm melting.
I feel like things are surreal.

I can't breathe.

I made a brown butter
coffee flavored cake

with salted caramel frosting,
chocolate whipped cream,
and chocolate ganache.

I think you really wanted to do
something really elaborate,

but ambition got the better
of you here.

- The cake is lopsided
and literally falling apart.
Shall we?

So what is in between
the layers, please?

It's salted caramel frosting,
and the layers are drizzled

- with vanilla syrup.
- It's incredibly dense.

So much frosting.

Anna, the sponge cake is wrong.
It's coarse.

The filling is off balance,
too dense,

the frosting is inedibly sweet.

Every component is flawed.

Yeah, I mean,
you have a third of an inch
of frosting twice.

It is just a pit a sweetness
that is taking over my palate,
sadly, Anna.

I'm sorry.

Yeah, instantly
within that first mouthful,

it is incredibly sweet.

I love the salted caramel,
but it's almost sickly sweet

in a way that I cannot take
a second bite.

Thank you, Anna.

Dang.

Okay, the cake from Gen X

looks like it has some
structural issues as well.

Please come forward, Arthur.

I'm not ready to go home.

Go get 'em, Arthur.

I certainly don't wanna go home

for a cake that I'm proud of.

I made a fresh strawberry
and whipped cream birthday cake

with a lemon sponge,
and then in the middle

it's packed with
a ton of fresh strawberries

and toasted almonds on the side.

To the naked eye,
it doesn't look that bad,

but I know that the amount
of strawberries inside,

it's gonna be
a bit of a tough one

because they're quite

sort of big and bulky.

Let's have a look.

This is a mess.

Too clunky.

This is effectively
like strawberries and cream

with two pieces
of pound cake over it.

It's just too simple for me.

Yeah,
I think this cake is clunky,

and what's in front of me
is a cake

that has slightly dried
pound cake to it,

and the strawberries,
you're asking to marinate them--

when you have them that big
in an abbreviated time limit,

you're not gonna get
that maceration that you want
for those strawberries.

But I think the lemon
is the saving grace here.

- Thank you.
- It is overloaded with cream.

A beautiful
strawberry jam would've been
a nice alternative.

- Yeah.
- But it's a tough one,
this one, Arthur.

It's not good. Thank you.

All right, so the cake
from the Baby Boomers
that disappointed us,

please come forward, Geags.

My cake, maybe it
could've been a little
better in certain areas,

but Anna's
didn't look too good.

At least mine is not leaning,

and so maybe
I might squeeze on by.

I made a vanilla cake

with blueberries
and cream cheese frosting.

Yeah, listen,
I know it's a cake competition,
but all jokes apart,

a man of your age should not be
putting your name on your cake.

And then it's not even
spelled correctly.

So it's a cake to get inspired
by childhood memories,

not a cake made
by a five-year-old.

I got my nervous
when I heard the flour

going inside that frosting.

I've never heard that
in my life.

Why would you put flour?

Just to thicken it up
a little bit.

I can't taste it.
I tasted the--

Oh, you're a judge now?

- Geags, help me out.
- Help me out. I-- I--

Yeah, no, but I'm--
I'm just-- I'm concerned.

That's crazy.
What were you thinking?

Geags, you don't put
raw flour in a frosting, period.

Raw flour is raw.
People are not meant
to eat raw flour.

It needs to be cooked.

Hopefully it'll taste good.

Geags, tell me the layers.

It's a layer of blueberries

with some whipped cream
in the middle.

Listen, the sponge is light.
Let's get that absolutely clear.

But unfortunately,
that's where it ends.

I'm really struggling
with that flour in the frosting.

It's inedible.

It's youthful, but it's tough
to find a beacon of light here.

- Geags, this tastes like
blueberry pancakes to me.
- Okay.

- It doesn't taste like cake.
- Yeah.

- Thank you.
- Thank you.

Anna, Arthur, Geags,
we need a very serious moment.
Please excuse us.

- Okay. Boy, I'm in shock.
- Major failures out there.

Shh. Just breathe.

- The only of the three cakes
you could eat is Arthur's.
- Yeah. Yeah, I agree.

- Anna's was inedible.
- Inedible.

Apart from
the construction of the cake,

I'm talking about
how imbalanced it was

- with the amount of frosting.
- Yeah.

The problem with Geags'
is that it was just

- the raw flour
in the frosting was...
- Terrible.

...a massive mistake.
Maybe the most egregious
mistake of the evening.

But, I mean, based on
the mistake of both those cakes,

- how do you choose?
- Here's the deal.

We can't the precedent
of having two cakes that bad.

- We can't accept that.
- Mm.

- This is really hard.
- Man.

Tough, tough, tough, tough.

Anna, Arthur, Geags,

we've talked at length,

and we've come to
a very difficult conclusion.

Leaving tonight is...

Geags.

And...

Anna.

Oh!

Huh?

It's simply not fair just
to send one of you home tonight.

Both of your cakes
had egregious mistakes.

Arthur, please say goodbye
and head back to your station.

- I'm so sorry.
- It's okay.

- Thanks.
- Man.

Anna, you came into
this competition like a storm,

an incredibly exciting,

young, dynamic Ukrainian chef

that has food in her blood,

and watching you rise

over those
last couple of challenges

has been so exciting to see.

But tonight
you had that advantage

by trying to take out Gen Z,
and unfortunately it backfired.

You ended up
taking out yourself.

Geags,
our muscle-bound Baby Boomer,

and you'll go down history
in this competition

as someone that's fun-loving
and constantly energized.

Tonight, unfortunately,
that flour in your frosting

was something that
we've never witnessed before.

We're gonna miss you both.

Come and say goodbye, Geags.
Come on, man.

Anna, come and say goodbye.

- All right.
- Thank you, thank you.

- Thank you so much, guys.
I really appreciate it.
- Thanks, buddy.

- It's not the end, okay?
- The Geags that came into
the MasterChef kitchen

was kind of naive I guess,

so I felt like
I grew from this.

It's like life.

You've gotta experience it
whether it's good or bad,

and then you just take
from what you learn and move on.

- I'm really sorry.
- I know.

I'm proud of myself
and what I was able to do

in the MasterChef kitchen,

but I wanted to take it
to the next level.

Bye, Anna.

- Love you.
- Love you, Anna.

Two phenomenal chefs.

- Bye, Anna!
- Bye-bye.

Geags!

Next time on
Generations,"

we're taking a trip
down memory lane.

Under that box
are iconic ingredients
from your childhood.

- Cheese Whiz!
- Smeat.

- Becca!
- Hi, Chef.

You'll choose
which generation has to cook

with each box of ingredients.

- Ooh!
- Oh, my God.

- Let's go. Let's go.
- He could be
in trouble tonight.

- Just a little bit.
- I'm not scared.

- We'll see.
- Becca threw you under the bus!

- Yeah.
- I love it!

- What kind of sick world
do you live in?

Unfortunately,
we can't eat that.

Oh, my gosh.

Oh, dear.

You absolutely it.