Original subtitles

The competition is heating up...

No, no, no!

...here at Warner Bros. Studios in Leavesden.

Last time,

bakers faced off in a trio of head-to-head battles.

Of the three winning teams...

Elizabeth and Juan created the most impressive salute

to Gringotts Bank.

I think that the proof is in the sounds that are coming

from down here with Warwick.

But we had to say goodbye to one team.

Kimberly and Ashley,

we're sorry, but your journey ends here.

Tonight, our five remaining teams

step into the Wizarding World's most famous shopping district,

where they'll create mesmerizing treats

and set up shop in hopes of impressing their toughest critics yet.

You are open for business!

- Wow. - This is crazy.

That's so cool!

It's like dream coming true, walking into Diagon Alley.

Oh my God, that's my favorite store.

It's Ollivanders!

I am living my little eleven-year-old fantasy.

Hagrid just picked me up and we're gonna go get

all my supplies to go to Hogwarts.

Oh my God!

I'm really delighted that we didn't get sent home

after challenge two.

It was a tough challenge for us.

Look at the apothecary.

We definitely have our game faces on

and we're ready to take on the next challenge.

Oh my God.

Gosh, Diagon Alley was cool, wasn't it?

- I know. - Guys, come down!

Hey guys, come on down!

Welcome back and congratulations.

You are one step closer

to winning the Wizards of Baking Cup!

And being featured in a brand-new

Harry Potter cookbook.

Now, earlier you got to explore Diagon Alley,

the most famous street in the Wizarding World.

And it's home to a wide assortment of shops.

Including, of course, Weasleys' Wizard Wheezes,

which in the films were operated by two

of the most handsome men you'll ever come across.

Your showpieces today will be inspired

by those very shops.

As part of your task, you'll be paying homage

to the doubling curse.

Anybody know what it's called?

- Gemino! - Gemino!

That's right, it's the Gemino Curse!

Gemino Curse causes objects to multiply when touched.

So instead of making one enormous dessert showpiece,

you'll have to create 50 handheld creations.

That's a twist.

Fifty. Five-zero, perfectly formed

little tiny desserts.

So nothing really. It's easy. Piece of cake.

You'll need to represent your shop

in both design and flavors,

and they must be presented on a custom street stall

that highlights your handheld desserts.

House elves will build your display

according to your specifications.

And each dessert should have one interactive element.

In addition to baking for the judges,

you'll also be feeding...

a crowd of die-hard Harry Potter superfans.

My people!

Those fans will choose today's winning team.

And that team will receive an advantage in the next task.

In the end, our Ministers of Baking,

Carla and Jozef,

will decide which team will be departing.

You have six hours to create

your 50 spectacular handheld treats.

And you'll find your assigned Diagon Alley shop

at your station.

Let the baking begin!

Let's go!

Oh my God! I wonder what shop we're at.

Let's take a look.

"Your showpiece will be inspired

by Potage's Cauldron Shop."

It's very dark. I'm excited about this one.

"Ollivanders wand shop."

I really like the scene where Harry goes inside

of Ollivanders shop

- and the wand chooses him. - In the first movie. Yes.

We have to make wands.

"Flourish and Blotts."

"Quality Quidditch Supplies."

"Weasleys' Wizard Wheezes"!

Oh my gosh. So much fun.

So magical. There's so much happening.

I feel like the inside of the Weasley store

is like what it's like in my brain.

Some sketching?

Okay.

What would be really fun is

the wand picks the guest...

giving them the Harry experience, right?

We should create books to eat.

What might be fun

is whether we could put books inside of books.

Yeah.

So we gotta do 50 of this, and 50 is a lot.

And I feel like we can't do all the same

'cause their shop has so much.

The hat is moving, and each single time

a dessert is coming.

James and Oliver are gonna love it!

So when I think of cauldrons,

I think of bubbles which are foaming out.

And how do you light a cauldron?

- With fire. Logs. - Right. Logs.

So I think those should be our tasting elements.

Elizabeth and Juan...

- Hello. - Hi.

...we've got something for you.

For creating the winning Gringotts showpiece last time,

you've won an advantage.

Gimme, gimme, gimme.

Uh-oh.

"You have earned the right to use...

the Petrificus Totalus spell at any time during this bake."

So, you know, think about it.

- Yeah. - Okay.

- Then cash it in at the right time. - Okay. Yes, thank you.

Thank you.

You got your flour and sugar out here, okay?

Okay, Lisa, you're mixing now the passion fruit jam

so we can set it up in our trays.

I'm pretending like I'm a witch and I'm stirring my cauldron.

- Lisa, Mitzi. Hello! - Hi, guys.

How are we?

Phenomenal. We got Weasleys' Wizard Wheezes!

Being a Harry Potter fan,

you always wanna have something from Weasleys' Wizard Wheezes.

So what do you guys got for us, then?

You guys have so many products at the joke shop.

- We couldn't just pick one. - We couldn't pick one, yeah.

We're not only serving our judges,

but also Harry Potter fans.

We gotta make sure that we deliver.

We're gonna go all out,

and we're gonna do the Chattering Teeth,

and we're gonna do a Screaming Yo-yo.

They're gonna be the same flavor.

The idea is to have a creamy cookie sandwich,

fill it up with passion fruit gelée and then pumpkin flan.

And how confident are you with the flavors?

Well, I'm very excited with the flavors.

I oversee three restaurants in LA.

It's more my world, making smaller items.

I specialize in plated desserts that looks like something,

but it's not what it is.

One of the coolest desserts that I ever made is a mojito.

It looks like a lime,

but inside has a lot of different textures.

And it was recognized as one of the four best desserts

in California by the Michelin Guide.

We're doing pumpkin. We're doing passion fruit.

And this is one of my favorite mixes.

Isn't it just like a hug?

Have you got a tablespoon?

Wait.

Do you want a ladle?

I'm gonna take this with me right now.

We'll catch you later.

- Thank you. - All the best, guys.

How you doing, girls?

- Surviving. You? - We're good.

We're doing good. We have here right now,

we have to represent Latin America, so...

- Yes. - Los Latinos.

Los Latinos.

- Yes. Que viva Latinoamérica. - Sí se puede!

I wish I knew what you were saying.

We can teach you.

So we got Quality Quidditch Supplies.

I'm really excited.

I actually have a Quidditch outfit.

- You do? - I do.

Complete with a broom, a Nimbus Two Thousand.

No way.

We gotta do the Snitches,

which is an iconic part of the Harry Potter world.

If you catch one, you win 150 points and it ends the game.

Let's go.

Harry Potter has caught the Snitch!

Gryffindor wins!

So we're gonna have 50 Golden Snitches with wings.

Inside we're gonna have a peanut praline, a peanut cake,

and a really fun crunchy layer

with pretzels and a soft nougat.

We wanted to take inspiration

on the food that you eat at a sports match.

When you go to a game, what do you eat?

You eat a candy bar, you eat pretzels.

Peanuts. So it's gonna be nice and salty, but sweet.

This is a big, big pastry challenge.

We have made sure that we play off of each other's strengths.

So I'm making the cake portion, and then you're running along

and running circles around me.

I have to fill my Snitch mold. I need to make 50 Snitches,

so it's 100 of these.

This is a very difficult challenge

because you gotta fit a lot of flavors in one small bite.

It is really, really nice that we won,

obviously, the last challenge,

but I feel like there is a pressure there now.

- Yes. - Go big or go home.

I just wanna win so badly.

So this one's a bit different, huh?

Yeah, I mean, this is a pastry chef's dream,

this challenge, so...

This is something I guess I do

on more of a daily basis, right?

Make a lot of desserts for a lot of people.

This is your element.

We've got the Flourish and Blotts bookshop,

which actually I'm pretty pleased about.

Although, there's only really one thing a bookshop sells.

Yeah. Just a bunch of books.

Ladies and gentlemen, what an extraordinary moment this is.

When young Harry stepped into Flourish and Blotts

this morning to purchase my autobiography, Magical Me...

The bookshop itself has got a lot of wood and a lot of paper,

and so we thought it would be fun to incorporate

some sort of wood-type flavors.

That smells nice.

So we're making miniature edible books.

And have an edible wrap and a binding around it.

Everything's gonna be stacked in layers with a lemon,

olive oil, rosemary, and thyme cake.

On top of that it's gonna be a gelée

and a limoncello lemon mousse.

And then add some limoncello, fresh lemon juice,

heavy whipping cream, and some vanilla.

Gonna have a little bit of a punch.

It's gonna be unexpected.

Being in the bottom three in the last challenge

puts the fire in our bellies.

Not only do we need to impress the judges,

we are gonna be feeding a bunch of die-hard Harry Potter fans.

The stakes are really high,

but I have faith in our flavors.

We've gotta keep pushing, right?

I am happy with how this came out.

There we go.

What shop did you guys get?

- We got the wands. - Ollivanders.

"The wand chooses the wizard."

Curious. Very curious.

Hemu and Riccardo, how are we doing?

- Hi. - Hi guys, how's it going?

What is it you're doing?

So we wanna make an edible wand box.

There's gonna be a small entremet.

We do a vanilla sponge at the bottom,

a raspberry mousse, coconut dacquoise,

and an edible wand on top of the box.

Oh, wow.

Hemu and I are working on the bases of our entremet.

What is an entremet?

For those people who may not know.

Entremet is a singular portion dessert with multiple layers.

Okay.

So I'm working on the dacquoise.

Hemu is working on an orange vanilla sponge.

In terms of the team dynamics, how's that going for you guys?

This is more like my field.

I have a ton of experience in the pastry world.

I won a two-Michelin-star award,

and now I work for the strongest luxury

hotel chain in the world.

I really wanna knock it off the park with the judges.

I wanna win this thing.

You need strength here to hold this massive...

- Thank you. - You're welcome.

Wanna taste this?

These are the bubbles for the top of the cauldron.

For this challenge, we were assigned the cauldron shop.

We're making bubble and log petits gâteaux,

which basically means "little cakes" in French.

They're going to be smoked bourbon mousse

with apple butter, apple compote,

and a rosemary and crème fraîche cake.

So I'm peeling the apples for... wait.

The apple butter and the apple compote.

Thanks, Chris.

And I'm also making the cake.

So I have some of the spheres molded already for the bubbles,

so we can start building the spheres.

Okay.

That's the bourbon smoked sugar mousse.

Okay.

We just came from head-to-head victory, Chris, so...

I mean, I'm excited that we won a head-to-head,

but now the judges expect way more out of us,

so we gotta deliver now.

As a fine dining pastry chef, I'm really hoping

to impress the judges with my flavor profiles.

So this is smoked bourbon barrel sugar.

So it does smell like beef jerky a little bit.

- Whoa! - Very savory.

I love to bring savory notes into my desserts

because I think that sets me apart from other people.

But using savory ingredients in desserts is always a big risk

because it needs to be balanced perfectly with our sweet.

As a pastry chef,

to go home on the challenge that was made for pastry chefs

would be not only upsetting but completely embarrassing.

More pressure.

Baking wizards!

Two hours have gone.

Only four hours left until you serve your handheld desserts

to the judges and the fans at Diagon Alley.

Jordan, does this fondant look about right

for the small books?

- A bit darker? - Darker.

Okay.

What are you working on now?

The little surprise that's gonna go on top

of the Advanced Potions book.

We can encapsulate the raspberry gel in isomalt

so that it can lay on top of the books

and then you can crack it open and something flows out.

You take some sugar, isomalt,

and you cook it to the right temperature, then you let it cool.

It'll pretty much create a bubble

and I'll fill that bubble and I'll encapsulate it.

So I'll twist it off and it'll be stuck in there.

So the process is that it's gotta cool in the right amount

of time so that it actually hardens

as I'm putting something in.

What's happening to it?

It's just, it's too hot,

so the liquid just is going through now.

It's just not working.

The isomalt has absorbed that gel.

It is not setting.

It's still liquid.

Oh my gosh.

This is not actually happening right now.

Oh God, this is stupid.

It's just, it's too hot,

so the liquid just is going through now.

It's just not working.

I can't really sacrifice any more time on this piece.

At this point, I have to pivot.

I just don't think anything liquid will work.

When you say "something solid"...

If I do like a freeze-dried raspberry

and encapsulating that.

Yes, that's quite nice.

Isomalt is gonna harden better.

It's also gonna add, you know, crunch.

Oh, I see. I see.

It's important, too, to pivot.

Bakers, you have three hours left

to create 50 handheld creations.

Enough to feed the judges

and all those Harry Potter superfans.

We have a few hours left.

As of now, I'm working on the ganache,

made with half milk, half dark chocolate

that is gonna be in our wand.

I cast the molds, and after I fill them

with raspberry and coconut ganache.

Right now, I'm just checking labels for my wand boxes,

and I'm going to print them on the edible paper.

I'm channeling my daughter as I design these labels.

Normally at the home,

she helps me with all this, making labels,

making designs for my cakes, so she's amazing.

So this is our peanut cake that we are going to put

inside the Snitch.

We're gonna squish it so it's more softy, fluffy.

So first I'm gonna start with the layer

that has the pretzel crunch and the popping candy.

So it feels like you've got a live little Snitch

that's just buzzing around in your mouth.

Then we have the cake to give that nice chewy texture.

And then we have nougat.

I pretty much got into cooking because I was just cooking

with my grandma and my mom.

I grew up cooking dinner for everyone on Sundays.

That was kind of like our tradition.

My mom used to make the best rice pudding.

- I love rice pudding. - Yes.

Sadly, my mom passed away, but I learned that love

and that passion from being in the kitchen.

I do all of this just to make her proud.

So the best thing to make the wings out of

and look most like realistic Snitch wings is wafer paper.

Because it's very lightweight and thin, and we need something

that's gonna flap and move with the airflow.

I've done at least 30 wings so far,

so I've still got way, way more to go.

The Snitches will be snitching.

The Snitches will be snitching.

I'm gonna start building the cookie.

So we're making a little sandwich

of caramelized cookie butter

filled with passion fruit and pumpkin.

This is what is gonna be inside of our mold

that is gonna be surrounded

by a dulce de leche crémeux, which is like mousse.

This one is for the Chattering Teeth,

and we also have a Screaming Yo-yo.

You're gonna actually pull on edible fondant string.

We might be overextending ourselves,

but we need to prove ourselves, so it's a risk we need to take.

Mitzi, how are you feeling?

We have a lot of small details.

We have a lot of colors to add to our stuff.

We just gotta keep going.

Yes!

I'm making book covers.

These are gonna cover the top of our big books.

This is chocolate.

Gonna set them up, put a little bit of detailing on them.

Diagon Alley is absolutely my favorite set.

I used to work in film,

set design, set decorating, and I was working on a project

in Leavesden, which is where the movies were filmed,

and the prop guy said to me,

"Do you want to go and have a little sneaky peek?"

"They're filming Harry Potter next door."

I was not gonna say no to that. It blew me away, actually.

So to be back here in this capacity is just mind-blowing.

Our mini book is comprised of a rosemary thyme olive oil cake.

So right now I'm gonna dip 'em in the white chocolate dip,

and then I'm gonna brush it to make it look like it has pages on the edges.

This is the last element of the build, putting the book covers on.

So I made a little template out of parchment paper.

So the effect is really like an old leather book.

A little time-consuming, but it's gonna be worth it,

'cause I know the judges will be looking at all the details.

I'm very competitive.

I've won three competitions on Food Network.

I only lost one, actually.

But being a part of Harry Potter,

that already brings it way past anything that I've ever done.

Winning the first Harry Potter baking competition

would be amazing. Dream come true.

There we go.

Chris, where are we at now?

I have some of the spheres molded already for the bubbles,

so we can start building the spheres.

Okay, can't wait.

So right now I'm filling my bubbles

with bourbon barrel smoked brown sugar

with apple butter, apple compote, rosemary crème fraîche cake,

and rosemary apple crumble.

Miko will assemble the logs with the same components.

- Miko, Chris. - Hey, how are you?

What are you making? I see quite a lot of spices here.

Cinnamon sticks, star anise.

Yeah, so I am making mulled cider that I'm then gonna turn into sorbet.

And then I'm gonna drop it into liquid nitrogen

so that when the judges eat it, they can blow smoke out of their mouth.

- Yeah. - Wow.

You're literally making a magical dessert.

Correct.

Have you tried this out before yet?

- Do you know it works? - I've made this before, yeah.

I was nominated for a James Beard Award,

which is like the Oscars of the food world.

I was nominated for Rising Star Chef.

So not a lot of pastry chefs have been nominated for that award.

Usually, it's a lot of savory chefs.

So just to be nominated is an honor,

and then to be nominated in more of a savory category

was even a larger honor.

Oh, awesome. Well, I've gotta tell you something,

but I might as well tell everyone else.

Two hours thirty left, everybody!

Oh no!

- Great. Yep. - Oh my God. Thank you.

Thanks for the reminder.

See you later. Bye. Thank you.

Tieni, Hemu. Dai.

- This one? - Sì.

- Okay. - Let's go. Let's go.

Hemu is taking all the wands out of the wand molds.

What kind of we want to do is the guests arrive,

have the wand on top of the box,

take the wand, snack on the wand,

take a piece of the dessert, and kind of eat

all these different fun textures together.

It's very interactive.

Most of them are broken.

- They're all breaking? - Yep.

No.

We can't make wand boxes without the wands.

We're gonna make another big batch, okay?

Okay.

I need 50 whole wands, so it's crunch time.

This has to be perfect, so if you don't do it,

you won't succeed, and I really want to succeed.

It's still a lot to do.

We're cutting it a little close.

With our desserts being so detailed,

we are falling behind on time.

Should we play our advantage?

You know, we'd be able to concentrate

and just try to crack on. You ready?

Yes.

- Juan, Elizabeth. - Hi.

This, please.

Oh no.

Oh God.

Baking wizards,

Elizabeth and Juan have decided to use

the Petrificus Totalus spell.

Here we go.

In the Harry Potter stories, it causes a person's limbs

to temporarily freeze.

Neville, I'm really, really sorry about this.

Petrificus Totalus.

Oh no.

The spell means one member of every team

will be frozen out of baking for ten minutes.

What the...?

Each team can decide for themselves

which team member will be immobilized.

Really?

Hemu, what do you want to do?

I go for ten minutes.

We've decided.

Petrified baking wizards, please position yourselves

at the end of your station for ten minutes.

Liz, Juan, get going!

Yay!

It's slowed people down just a little tiny bit.

I'm going to have to add some chocolate,

warm the edges, and glue them.

So far, I have 14 and I need to do 50.

- Well, this is nice, isn't it? - Yeah!

We've got ten minutes to get ahead.

We have four hands.

I really want to help Chris

because we really want to win this.

- Yes. Yeah, yeah. - Yes.

There's a lot to get done.

It's okay, you got this.

No surprise, Jordan, hey, that all us cake people

have been relegated to the sidelines on this challenge.

It's nothing personal.

I feel very helpless right now.

I'm gonna do some dances for you.

- How many are you doing of each? - Eighteen.

It's killing me, I'm like, "I've got all these things I've gotta do."

But we have an expression, "Keep calm and carry on."

That's a great expression.

Oh my God.

Definitely a lot of pressure. I don't think we're going

to be able to actually finish the wands.

I cannot work at the regular speed that I would like.

I feel like we're both frozen.

I'm so sorry, Riccardo. I cannot be there to help you.

You can do this.

I cannot be three people.

I just want to walk out right now.

Oh my God. This is annoying.

Time is running out. I need to be there!

Finite Incantatem.

The Petrificus Totalus curse has been lifted.

You have one hour, 45 minutes to get all 50 desserts ready

for the fans on Diagon Alley.

Elizabeth and Juan, that was mean.

- Was it really? - Wow.

You better hope no one else wins this challenge.

I'm just annoyed right now, sorry.

It's just so much to do.

- Riccardo. - Yes.

Do you think we should just roll out the wands

with modeling chocolate?

Oh, that's a great idea. Just make it awesome.

And just put some decor on the top and done.

- So pretty. - Perfect. It's beautiful.

Lisa, we need to start dipping everything,

and we need to start spraying the teeth.

I'm just going to spray cocoa butter, correct?

Yes.

Each different element has its own difficulties.

The Chattering Teeth that need to be airbrushed.

The yo-yos need to be built properly so they can spin.

For sound, we're going to have a light sensor in it,

so when they pick it up, it's going to make a noise.

The Chattering Teeth will go...

The yo-yo will scream.

We are definitely bringing the fun.

We are definitely bringing the playful.

Yes.

Cold, cold, cold, cold, cold.

So this is the moment of truth.

I am taking the Snitches out of the molds.

They're so fragile, so I have to go really, really careful

so I don't break them.

I catch one.

Our Snitch.

Oh, I like that. Perfect.

And then I'm taking a little bit of chocolate,

dipping my wing in it,

and then adding it to our lovely little Snitches.

Perfect.

And then we have to do the gold.

Obviously, it's not a Golden Snitch without the gold.

Oh, that looks amazing.

Hey Juan, you won the last challenge, right?

We did.

Partial of that win belongs to me, FYI.

Excuse me?

I don't know if you remember this, but you used to work for me as a cook.

You know what they say, when the student becomes the teacher.

I worked for Chris when I was pretty young.

That was my first time when I came to America.

He was quite a hard boss.

But he did teach me how to be a chef.

So we're coming for you for this one.

You better hope you win after the disadvantage you gave us.

Listen, with that comment,

I'm definitely winning this challenge.

We'll see.

Right now, I'm unmolding the logs.

So far they look good.

I need these to be pretty solid so I can dip them in chocolate.

If they're not solid enough, what's gonna happen is

when I go to dip them in the chocolate, all the layers are just gonna fall apart

and I'm gonna end up with a big mess on my hands.

Bakers, you have 20 minutes left.

Don't forget, the fans will be voting for their favorites.

We have to hurry up.

I feel the clock ticking and I want to go faster,

but when you're doing detailed work,

you almost have to go slower.

And if I speed up this process,

it's not going to matter how they taste.

They're not gonna look right.

We got this.

How we doing?

I can't get a clean stencil.

I'm just a little bit messy. This is hard.

After these three,

I have five more to do to hit 50, so almost there.

Bakers, you have ten minutes left!

Ten minutes!

Are you kidding me?

Look at these gorgeous wand boxes.

You are panicking for nothing.

I always panic.

Be confident.

We are finishing up just painting of the logs.

Miko's finishing up the last of the bubbles.

No. This is not attached.

What's the matter with it?

The bubbles are just falling apart.

Don't paint them, actually, because I need to fix them.

Teams, two and a half minutes remaining.

Two and a half minutes.

This is a huge competition against the best.

We have to be ambitious,

even though I want to pull my hair out.

Let's go, let's go, let's go.

You pipe, I put. You pipe, I put.

We are working till the last minute.

We are not giving up.

- Five, four, three, two, one. - No, no, no, no. No, no.

Arresto Momentum.

Your baking time is up.

You must now transport everything to Diagon Alley.

- All right. - We'll see you there, teams.

There is a level of intensity

that I haven't felt in the previous two challenges.

The fans are going to be the ones to pick the winner.

This is really scary.

Wow. Oh, look at the owls.

We have 20 minutes to assemble our items

on Diagon Alley before the judges and the fans arrive.

We were just on the bottom in the last challenge.

We are hoping the judges and the fans

love our incredible desserts.

Almost there. We have, I would say, 20 more to put in.

Our display has been built

and it looks even better than we imagined.

Looks pretty good.

It's really, like, boiling.

That's it, everybody. You are open for business!

Yay!

Hey, welcome, everybody. Welcome to Diagon Alley!

Look at this!

I feel the magic. I want to shop!

The wand is made out of chocolate,

the string is made out of chocolate.

Oh my goodness!

Wow.

- I'm ready. - Awesome.

- Hello, judges. - Welcome to the bookshop.

Zoe and Jordan,

I feel like I am shopping at a rare book store.

This is incredible.

We're in Diagon Alley, so we have self-opening books.

Of course you have self-opening books.

Come on, Carla.

There we go.

You have the magic touch.

The flavors are reminiscent of an old bookstore.

So, the origins of wood. So, olive wood, lemon wood.

So, the flavors are rosemary thyme olive oil cake.

We have a raspberry rose gelée.

And then a limoncello lemon mousse.

There's an encapsulated freeze-dried raspberry

on there. So you can crack that open.

There we go.

Get in there.

The chocolate with the raspberry and lemon.

These are flavors that work really well together,

but you have to balance them properly,

and that's exactly what you guys have done here.

Thank you.

And then getting that herbaceousness

with the olive oil cake, I love it.

- Good. - Great.

And it just melts in your mouth.

Amazing.

- Hi, judges. - Hi, guys.

- Hey, guys. Ollivanders wands? - Yep.

Since I watched this movie,

I have dreamt of coming to this place.

Absolutely.

We made a whole edible wand box that guests can eat.

My wand is choosing me!

Come to me.

Yes. Oh my gosh.

So what we plate here is some fun entremet.

We made a chocolate box.

There is a dark chocolate mousse.

Underneath, you will have a raspberry gelée,

coconut dacquoise.

Take the wand and break the box with the wand.

Oh my gosh, look at that. It went in there.

Oh, that is so cool!

The chocolate shell is so snappy.

- It's really fantastic. - Thank you.

The texture of your mousse is really nice.

Wow, thank you.

Everything is done with great refinement.

The raspberry, lovely and tart and fresh.

- Thank you so much. - Thank you.

In a way that all these flavors

are brilliant,

whether I feel that they're brilliant together,

I'm not convinced of that.

You've given us a lot to think about. Thanks for choosing us.

Thank you so much.

I like that.

Thank you. Thank you.

Wow.

- Potage's. - Yes.

What is a cauldron without a log? Be ready.

Okay.

It's starting to light.

Now that it's heating up...

I love that. And look, the bubbles are rising.

- Thank you. - I mean, this is amazing.

Thank you, thank you very much.

Wonderful.

So we have the bubbles and the logs.

It is a smoked brown sugar mousse

to represent the smokiness of the cauldron,

some apple compote, a creme fraiche cake,

and then, to finish it off,

a little bit of apple

and smoked bourbon ice cream crunchies.

It's very immersive.

Great.

Guys, that is magical.

- Thank you very much. - It really is.

This was so fun. And your cake was really tender.

The creme fraiche was just a hint, almost like buttermilk.

And just that little hint of smokiness of your mousse

is really nice.

Chocolate shell, good crack on that.

The apple compote, nice flavors.

The apple could have been maybe a bit tarter.

But I love that it did eat almost like a caramel apple.

Thank you.

- Thank you. - You're most welcome.

All right.

- Hi. - Hello.

Lisa and Mitzi, what's underneath the hat?

Oh, we got lots of surprises for you!

Love it. What is this?

This is one of the many Weasleys products that we have.

We started off with a Screaming Yo-yo.

Would you like to pull the string of the yo-yo gently?

Yes.

You can actually play with the Screaming Yo-yo.

So just like the iconic Weasley shop,

we don't just have Screaming Yo-yos.

- We also have... - Chattering Teeth.

We know you for your whimsy and your fun,

and you've hit it, a hundred percent.

Yay!

We did a pumpkin flan, we have passion fruit gelée,

dulce de leche crémeux, and caramelized cookie.

You guys were in the bottom two last time.

- Yes, we were. - Yes.

Is this your redemption?

I believe so.

I don't know how I feel about the pumpkin passion fruit.

Sorry.

The pumpkin passion fruit.

It wasn't a flavor that kind of worked in my mind.

But it definitely works in my mouth.

It's delicious. Really great combination.

What do you think, Carla?

As someone from the South, people,

you need to think about having a passion fruit whip

on top of your pumpkin pie,

'cause I think this may change the game.

- Yes. - You've done a brilliant job.

Thank you.

Yes!

Smoky!

- Hi. - Wow.

Welcome to Quality Quidditch Supplies.

Of course, you went with the iconic Snitch.

Yes. Everyone loves the Snitch.

And if you catch one Snitch, you win 150 points,

and it ends the game.

And obviously, we want to be winners.

Can you do two wins in a row, guys?

I don't know, but that would be magical.

Guys, the detailing on this is incredible.

It's as if I'm watching 50 Snitches

flying around in the air.

- Thank you so much. - Thank you.

The edible paper really works.

There's literally movement.

You feel like you're in the game.

Thank you.

I don't know about you, Carla, but I want to catch a Snitch.

Don't be shy.

- Just pull up. - Give it a little twist.

- Thank you. - Okay, my turn.

- Come on, Carla. - Here we go.

There you go.

So the idea is also to be interactive,

- so you can play with it. - That is so much fun, guys.

Exactly!

So talk us through the flavors.

Of course. At the top, we're going to have a peanut praline,

then a peanut ganache.

We have a soft nougat,

peanut cake, and a pretzel crunch

that also has a little bit popping candy in it

- 'cause you're eating a Snitch. - A Snitch!

So it's interactive when you eat it.

The way I felt the Snitch in my mouth moving around

from the popping candy, it's incredible.

Thank you.

Technically, this is so well executed.

The shell and the chocolate's perfectly tempered.

I think the balance of flavors is wonderful.

Yeah. I get the chocolate.

I love the way that peanut butter oozes.

The one thing that I would change, I want more pretzel.

I just want a little more texture in there.

Okay. Yeah.

- Fair. Yeah. - Fair.

Thank you. Yes!

Gosh.

Everyone, please make sure to vote for your favorite.

Bakers, the results are in.

And let me tell you, this was as close as it could get.

The fans voted for their favorite handheld dessert.

The top two teams are...

Zoe and Jordan.

And Elizabeth and Juan.

The team that won by one vote...

- Oh, wow. - Gosh.

...is...

Elizabeth and Juan.

Congratulations, guys.

Definitely a hit.

That's awesome.

It's been so lovely, and everyone was so sweet and kind.

And it was just nice to get to chat

to other Harry Potter lovers.

And just, you guys are just amazing. Sorry.

Well, it was a deserving win. The Snitch snatched the win.

Elizabeth and Juan, you'll be continuing on with us.

And you've won a big advantage

that you'll be able to use next time.

Unfortunately, one team will be leaving the competition.

But fans, we know you don't like spoilers.

So thank you very much for tasting and voting.

And bye for now.

Bye, guys. Thank you. Thank you.

So, Zoe and Jordan, you are safe.

The other team that created desserts

that were sensational enough

to continue on with us is...

Mitzi and Lisa.

That leaves Miko and Chris, Hemu and Riccardo.

The final team who will continue on

in the competition is...

Chris and Miko.

- Congrats, guys. - Congratulations.

Hemu and Riccardo, I'm really sorry,

but your journey ends here.

It's okay.

I loved the way the wands chose us.

It did look so elegant,

but the flavors just didn't come together.

It was a really hard challenge,

but we were able to do something that actually went

above the expectation.

Congratulations.

I'm grateful just to be here and working with all the teams.

- Thank you. - Bye-bye.

- Bye. - Love you.

Bittersweet, but at least, you know, I gain a friend.

Next time, our bakers venture

into one of the scariest places in the Wizarding World...

- It's so eerie. - Yeah, it's super eerie.

...to create their darkest...

The dementor is trying to suck the soul out of her.

It looks really creepy.

...and most ambitious...

Don't worry, guys, we're not coming for you,

we're coming for the cup.

...showpieces yet.

I really wanna to get to the semi-finals.

Which teams will impress our Ministers of Baking...

I feel really emotional.

I taste your heart.

...and our special guest judge...

It's got to be someone who knows the Forbidden Forest.

...to continue in the competition?

You're one step closer

to being crowned the Wizards of Baking champions.