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Temporada 2
For their very first Signature Bake, the bakers are tasked with making bundt cakes inspired by winter flavors. Next up, a Technical Challenge of Mary Berry's recipe for apple almond
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For their very first Signature Bake, the bakers are tasked with making bundt cakes inspired by winter flavors. Next up, a Technical Challenge of Mary Berry's recipe for apple almond cake. And lastly, The Showstopper Bake has these bakers constructing fantastical multi-tiered holiday celebration cakes.
In their Signature Challenge, the bakers tackle bar cookies, showcasing everything from compotes to crumbles. In the Technical, Johnny challenges the bakers with a cookie that must be
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In their Signature Challenge, the bakers tackle bar cookies, showcasing everything from compotes to crumbles. In the Technical, Johnny challenges the bakers with a cookie that must be baked twice – biscotti. Then, in the Showstopper Bake, the bakers build elaborate 3D Iced Cookie Scenes.
In the Signature Challenge, the bakers create a dozen perfectly sized dinner rolls incorporating unique flavors and spices, including those traditional to Portugal and India. In the
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In the Signature Challenge, the bakers create a dozen perfectly sized dinner rolls incorporating unique flavors and spices, including those traditional to Portugal and India. In the Technical Challenge, it's Johnny's Christmas Stollen, a traditional German Christmas fruit and nut bread. Finally, the competitors must create elaborate sculptures with bread!
This week the bakers are frantically whipping egg whites and lighting up their blowtorches to give their meringues toasted finishes, hoping their creations stand up - and out - to the
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This week the bakers are frantically whipping egg whites and lighting up their blowtorches to give their meringues toasted finishes, hoping their creations stand up - and out - to the judges. Next is the Technical Challenge, where Mary surprises the bakers with her recipe for Partridge in a Pear Tart. With no molds, the bakers must freeform their creations, and not everyone finds pear shape perfection. Finally, for their Showstopper Challenge, it's all about savory flavors with Hors D'oeuvre Tartlets. With ingredients like kimchi butter and southern grits, these bakers are going outside of the box to create delicious holiday treats!
For the Signature Bake, the bakers are tasked with creating a dozen molten lava cakes where mere minutes in the oven can result in a cake whose center flows like hot magna or has no
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For the Signature Bake, the bakers are tasked with creating a dozen molten lava cakes where mere minutes in the oven can result in a cake whose center flows like hot magna or has no ooey-gooeyness at all. Next is the Technical Challenge, where the bakers are tasked to create a perfect assortment of delicious and decadent truffles. Finally, for their Showstopper Challenge, it's a naked, layered mousse cake full of soft, silky layers of flavorful mousse, built upon a baked foundation and topped with elaborate chocolate decorations. In the end, not everyone's desserts will rise to the occasion, and another baker will be eliminated from the competition.
In the bakers' Signature Challenge, they will tackle Crème Brûlée - a dozen perfectly silky custards hidden beneath a hard caramel topping with unique flavors like chestnut, apple,
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In the bakers' Signature Challenge, they will tackle Crème Brûlée - a dozen perfectly silky custards hidden beneath a hard caramel topping with unique flavors like chestnut, apple, peanut, maple and fennel. In the Technical, Mary Berry shares one of her favorite dishes to ring in the New Year, the French dish, oeufs en neige - otherwise known as "eggs in snow." For the Showstopper Challenge, the bakers will make 24 petite pavlovas, a baked meringue creation from Australia and New Zealand. Everyone is on pins and needles, as the bakers won't know if they've achieved the classic marshmallow center until their pavlovas are sliced open during judging.
It’s the semi-finals, and the bakers prepare Petit four glacé-style mini cakes, French crullers, and mille-feuille.
It’s the semi-finals, and the bakers prepare Petit four glacé-style mini cakes, French crullers, and mille-feuille.
Ten amateur bakers from across the country entered the tent, and now only two remain. The winner of this week will be named America's Best Amateur Baker.
Ten amateur bakers from across the country entered the tent, and now only two remain. The winner of this week will be named America's Best Amateur Baker.
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