Halloween Baking Championship SEASON 10 Premiere - FULL EPISODE _ Food Network
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#### Halloween Baking Championship: A Sinister Treat
The Halloween Baking Championship took a dark and eerie turn as contestants faced the challenge of creating "Sinister Bubbles" to appease the Furious Ghosts haunting the lab. The pressure was high, and the stakes were even higher as one contestant would be eliminated and sent to the cryo chamber.
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#### The Setup: A Haunting Challenge
The episode began with a chilling introduction to the haunted lab. Former head of Neuroscience, Carla Hall, and chemical research director, Stephanie Boswell, were revealed to have met unfortunate ends—Carla in a mysterious fall, and Stephanie in a tragic explosion. The former chief of chemical operations, Zachariah Young, was still lingering in the lab, but his mind was not entirely at rest.
Dr. John Hensen, the brains of the operation, was nowhere to be found, leaving the contestants to pick up the slack. The challenge was clear: create a sinister, bubbling dessert that would satisfy the Furious Ghosts' cravings for toxic waste and ghastly gore.
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#### Contestant Highlights: Bubbles and Beyond
1. **Holly**
Holly decided to channel her inner mad scientist by creating a bubble tea-inspired cake. Her creation was a toasted sesame chiffon cake filled with black tea coconut cream and boba pearls. The dessert was designed to look like a toxic waste barrel, complete with green sludge and ghoulish decorations. However, her filling didn't set properly, leaving the judges with a messy texture.
2. **Megan**
Megan opted for a classic approach, making a red velvet cake filled with brigo sauce (a Brazilian candy) and topped with boba pearls. Her dessert was elegant but lacked the gory factor the judges were expecting. Despite her efforts, she struggled to meet the sinister theme.
3. **Aaron**
Aaron, who had already won immunity in the previous challenge, decided to push boundaries further. His creation was a sweet potato and chai tart with a graham cracker crust, chai spiced caramel, and coconut diplomat cream. The dessert was a stunning combination of classic pastry and eerie lab rats made from modeling chocolate.
4. **Lillian**
Lillian went all out with a toxic waste barrel cake filled with coconut lime sponge, passion fruit and mango mousse, and puffed rice and sesame crunch. Her dessert was visually striking, with green sludge and glowing dry ice effects. The judges were impressed by her ability to balance flavors and textures.
5. **JL**
JL created a chocolate cauldron cake filled with coconut cream and raspberry gel. His dessert was designed to look like a bubbling cauldron, complete with black cocoa butter guts. While the concept was bold, the execution left something to be desired in terms of refinement.
6. **Samantha**
Samantha faced a tough challenge as she struggled to create her toxic barrel cake. Her filling didn't set properly, leaving the judges with a messy texture. Despite her efforts, her dessert felt disjointed and lacked the cohesive vision needed to impress the panel.
7. **Carly**
Carly tried something entirely new for her dessert—a petrified tart filled with chocolate and raspberry mousse. While the concept was intriguing, the filling didn't set properly, leaving the judges with a texture they weren't thrilled about.
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#### The Elimination: A Chilling Farewell
After tasting the desserts, the judges had to make a difficult decision. Both Samantha and Carly faced elimination due to their struggles with setting fillings and lack of cohesive execution. However, it was Samantha who ultimately received the harsh verdict. She was sent to the cryo chamber, where she would remain frozen until further notice.
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#### Final Thoughts
The Halloween Baking Championship episode was a testament to the contestants' creativity and ability to rise to the occasion. While some shone brightly with their bold flavors and eerie designs, others faced challenges that left them struggling to meet the high expectations of the Furious Ghosts.
As the competition continues, the remaining bakers will need to channel their inner mad scientists and bring even more sinister creations to the haunted lab. One thing is certain: Halloween has turned baking into a truly terrifying art form.
"WEBVTTKind: captionsLanguage: enwelcome to Hansen laboratory here come the crazies 10 unsuspecting Bakers are here to face their fears oh no no but nothing can prepare them for the true Terror lurking in this lab fun the only way to temper their tormentors is to create desserts that are devilishly delicious it was awesome judges Carla Hall Stephanie Boswell and Zack young will use their talented tongues this is scary good and big brains to decide who will take home $25,000 booah it's Li and the title of Halloween baking champion this is scaring me and I love it I think it's getting colder you guys feel it yeah I'm going to hold on to you right now what is what is it oh that didn't sound good oh my god oh hey hey where is everybody oh my God you I know my God what is this this is way scarier than I thought oh oh no oh my God oh my God oh what is you he's gone he's gone he's gone he's gone he's gone now oh MTH scientist hello Bakers welcome to Hensen Labs as you well know the name John Hensen is synonymous with science some say I'm mad about it but you're never going to believe this turns out this lab is haunted oh great great of course but the one thing that will come the evilest of spirits is baked goods yeah okay so you Halloween bakers will have to make your very best sweets our very lives depend on it okay no pressure no pressure my life depend on this year the ghouls stormed through the lab busting up all of our best flasks and test tubes they shattered almost our entire inventory oh they shatter scattered our entire inventory and since they seem to like broken glass so much your first challenge will be to make a dessert that's either contained in or topped with shattered lab glass oh my god of course your glass must be edible that's C so scared when time starts you can grab your lab glass assignments right there o and for helping me t our Troublesome ghouls I'll give the baker who makes the best dessert an advantage we have never offered before for the first several weeks of this competition if you win the Thriller challenge you will earn immunity in the killer challenge okay nice that's important because the killer ends with an elimination more about that later all right Bakers you have 2 and 1/2 hours to create your broken lab glass desserts so stay sharp because your baking time starts now oh you guys with the long legs Pantry Pantry Pantry oh where my ghouls at over hereo I am hly Rivera and I'm originally from Puerto Princessa Philippines and I am a assistant pastry chef at kology from Winnipeg Manitoba I'm the youngest Baker in this kitchen I think I've got what it takes to go against my older pierce my glass is a peach tree dish I'm going to roast my pistachos first I want that flavor cuz my thing is petri dish so I think I'm make something moldy with that that's like pistachio a little moldy looking so sorry to the judges if they don't want to try it I am making a pistachio and cherry cheesecake with a pistachio gr Crum crust and for the decoration I'm thinking I want it to look a little bit more moldy on the top with white chocolate and then like some maggots crawling from the pet Tre dish my roasted pistachio grham crust it's so easy graham crackers roasted pistachios and butter and sugar M that'll be good yeah hopefully not too good though I kind of wanted the best okay Aaron you look familiar you were on holiday baking Championship is that true why are you here on Halloween back for a little Redemption I was so close last time I made it all the way to the finale and just missed it and I am absolutely obsessed with Halloween the makeup the movies the music it's such a fun time of year you're embracing your darkg side I like that I sure am looking forward to seeing what should do thank you I am Aaron Davis I am 25 years old from Surprise Arizona and I'm the pastry lead at chatau Lux I got Beaker as my lab glass and you know I feel like that's one of the easier ones to work with in terms of making a shape out of it I'm going to be starting with a flowerless chocolate cake on the bottom which is going to be really nice fudgy chewy and an orange sauce and I'm probably going to do some Citrus segments as well just for some brightness kind of break up the flavors the temperature even a little bit and then a cacao nib infused cream so we kind of have a different take on chocolate in the dessert as well my plan is to do plate of dessert kind of where the beaker has shattered onto my plate with that I'm going to temper some chocolate and incorporate some cockroaches on there and I want to use ftin as a crunch to kind of bring the exoskeleton crunch to it that you would have with a bug like a cockroach sit there be nice be good Manny I feel like I would be remiss if I didn't point out the Brotherhood in the hair part tell me are you o natural oh yeah really no I am Manny Martinez I am the owner and operator of the Grim Bakers in San Antonio Texas we do Halloween all year round what is that Bakery like 2 months after Halloween we do spooky Christmas right let's talk about the Thriller challenge what glass did you get I got the funnel and I feel actually pretty good about it so I'm doing a lime shortbread we do a tremendous amount of shortbread with my business with a sour lime curd filling with a butter cookie crumble on top and white chocolate eyeballs with my shattered funnel glass all right it's perfect for Halloween thank you good luck thank you all right let's get the curd going the key to Turning something creepy is a spooky icky color so because the eggs are farm eggs because of how yellow the yolks are it's actually going to add a really cool undertone for the lime green color we're going to add almost like a bile color looks good that's gross this is my butter crumble to go on top winning immunity would be everything it would really help with the stress level and just essentially have the most fun out of anybody make a two ton to make it look like ooey gooey something oo that looks fun save me some plastic wrap was invented by Satan I'm Carly Robertson I'm from Lehigh Utah and I own Sugar High Confections Halloween's one of our busiest times and I have a lot of Twisted customers one of the biggest bakes I've ever done was I made the cake for a little girl it was a werewolf with a flamingo floaty and he's ripped the head off and there's blood everywhere and I have never seen a little girl so excited my lab glass is a test tube it should be pretty I don't want to curse myself but it should be okay I am doing a coconut cake so this cake actually uses cake flour which is a lot lighter than regular AP flour so it should give it a nice light texture with a raspberry cheesecake filling and lime curd on the top which will be toxic waste that has Spilled Out of the too and then somebody cut off a finger it's definitely scary crush your fingers 90 minutes remaining on the clock here at Hensen Labs we're just trying to make desserts to keep the demons away why do you bake a taste of Victory right there Hi my name is Joel Gonzalez I'm an executive pastry chef in Scottdale Arizona oh look at you with all the interesting flavors chocolate licorice fenel I think it's very uh very fall very Halloween I'm coming in with 20 years of experience I can do it all sugar work chocolate desserts so the competitors better be really scared of me uh so for my lab glass dessert I'm going to start with a chocolate fennel tour I'm going to do some uh quick candied fennel I'm going to fold it into my chocolate Tor I'm going to do a chocolate pear mousse and then I'm going to finish it with some uh Candi H clats for my lab glass I got a chemical bottle I'm going to go ambitious I'm going to try to blow an entire chemical bottle but it's going to work it's going going to happen Lillian I absolutely loved your reaction when I laid out this challenge I was thinking I need to call 911 maybe they can send a helicopter over and then like Poise me up yeah of the building and then sure we'll Seal Team 6 you out of here hi my name is lean CH I own a homebased business called decorative Confections I'm from San Diego but I was born in Malaysia okay 54 years ago what don't tell anybody 54 years ago let's talk about what you are making my lab glass is a um glass cabinet so I am making a chocolate peanut butter miso cookie yes I think that miso is going to give it a lot of kumami a little bit of salty and a little bit of sweet a little bit of crunch from the peanut butter to decorate I'm going to have some isol flames shooting up and then because there was an accident in the lap I'm going to have like STI Peds and that has to be a separate finger setting it for 15 minutes Bakers you have 1 hour left okay pardon me I'm talking yeah I'm sorry 1 hour Bakers no pressure or anything okay so this is kind of warm still as I'm cutting my cake half I realized that it might be a little too hot to be doing this oh my God never work on warm cake uh yeah that's the rule of thumb oh it's it's oh my god really it's soft and crumbly but being like soft like that is scaring the crap out of me oh I just don't want to serve the judge's crumbs my Cake's still freaking warm so we're going to pop it back in the freezer we're going to give it a minute and then we're going to construct it and hope to god it works oh you got it it's like we're every day in the kitchen hi my name is Megan I'm a Lee cake decorator and I'm from Cal New Jersey I'm known for my sculpted cakes also my super intricate detail and blood andore when I'm not baking I'm being a mom to my daughter Melody you lucked out don't you have a slide me where's where's my slide what's your flab glass oh listen yes I'm not awake yet I think it's on the easier side that means I just got to show it up a little more look at that they look good so I'm making a maple bun cake and then from there I'm going to fill it bacon and realize you were making us breakfast I'm going to do a candy bacon cuz I saw we had some bacon so a little improvised moment I like doing stuff on the flats I feel like that's how I work even in the kitchen at home it's going to be a maple bacon Swiss mering in my middle of my fun cake so for candy bacon you really just got to go low and slow I want to decorate it with a cake pop eyeball on top melted buttercream oozing down with some glass shards in the eyeball and I'm going to add a crack specimen slide around my my God Megan that smells so good oh thank you hi how you doing I'm alive you breaking glasses I'm samanta Santiago Torres I'm executive basry chef in Chicago I love Halloween in the Spain we didn't have Halloween but I always like to dress costumes actually people who look at me really strange because they were scared for some reason my glass is the LA B the B they like bu in my country we used to eat sweet potato for f so I think I'm going to make a deconstructed sweet potato pie I'm going to have a broken light bulb layer with pie crust my sweet potato filling my cranberry compost and my torch mering and then I'm going to put a cut finger like Sunan cut himself cinnamon is a flavor that we use a lot in the Spain five spice I'm adding kavada sugar instead of dark brown sugar because it's the sugar that we have in my country it's darker is more molasses flavor swe potato soy it's smooth delicious oh you're so kind need to watch out for you okay come on let's do it let's do it my name is JL inosa I'm from Austin Texas I'm a pastry chef department and I work at the oldest hotel in Texas it is also haunted so I'm bringing all the ghosts all the spirits with me have you actually seen a ghost no but my co-workers have experienced lights flickering they've heard weird noises is there Hazard pay if you deal with a ghost do they give you like a little a little something we're on our own might I suggest getting the hell up out of that haunted hotel man you know I think I'm going to stay there for a little while yeah we'll see let's talk about what broke broken glass you got for your broken glass dessert uh I got a pip betet it's just a little tricky cuz it's very skinny and small so this is going to be a true test for me but I'm going to put it all together at the end yeah you better man because this is like you know this is as far as an advantage goes having complete immunity in the Killer is key what do we have going here what is this I'm making a a molasses sandwich cookie filled with the spiced ganache I'm going to make some flies out of chocolate I'm inspir ired by a movie where a mad scientist transforms himself into a fly and I want to display my pipet a broken half on top of the cookie good luck thank you thank you got to get these cookies in the oven then I got to start on my sugar cuz that's going to be hard for me I think Cherry do you know where the isol is IAL there's some on the table right here right I just walked by it open your eyes lilan I'm ter oan I'm the executive pastry chef at my own Bakery in nor toown Pennsylvania sugar is my forte so I'm going to show me and something that I love to do my lab glass is a flax for dessert I'm making aut finer with a touch of fenel I also make a pair and an jalet and fenel white chocolate mousse I never really work with the peir and fan all together but I want to take a chance show the judges unexpected flavors so my plan to decorate is to make a blond sugar flask build the dessert that will go into the flask and then I will break it on the plate I'm going to add some red glucose to look like blood my inspiration for this dessert is the blond glass pumpkins that I make every year for Halloween all right let's do what I love to do I prefer to do sugar work with iyot which is a little bit easier to work I had some Anice extract Anice extract taste a little bit licorish which is a flavor that comes out of the phenol also I take a bowl of that iyo and start to put it on the pump and slowly work some air into it and shape it under the light in front of the fan alternating the different temperatures and I'm going to try to get it as uniform as possible eventually as I'm making more flask I feel like it should get easier but it doesn't like it's all made by hand sugar is very temperamental 45 minutes it's hi in here right now you guys have all got a fair crack at winning immunity I want to get my isomol going to make my specimen slides I pour isomalt chips into a silicone container and put it in the microwave oh almond extract I believe my almond flavoring is going to tie really well into the Maple and bacon flavor I'm going put this in the fridge for a second do you work with sugar I do work with sugar do you work with sugar I do nice it's been a while you got this the trick to getting your ice to Malt without the bubbles is to not over mix it and use a hot torch on it as well we're going to get my sugar going we're going to add a little bit of citric acid we're going to addad science lab so why not I go ahead and add some chemicals in citric acid is going to do a nice tart flavor that'll be like the funnel tip piece okay these are going to be the funnel pieces the light bulb is going to be the base my pie is going to go inside pour it out so I just get a a shell there so I'm making the bottom part of the bul with modeling chocolate so look more like was a bul at some point in his life all right going start on my sugar base but my sugar pip pet I'm thinking all right I'll get a silicone mold and I'm going to fill it and once the sugar is still warm maybe I can work with it and mold it into the shape of a pipet so this roll baby roll yeah that's too hard I'm trying to unmold the sugar from the silicone and it's a little harder than I thought to work with so I'm trying to form these pip pets and I am not liking what I'm doing at all they look like I Schools they're not looking like any lab glass oh no no no no I'm screwed 30 minutes speakers okay now I'm going to panic a little bit 30 minutes shattered glass desserts folks if it ain't broke you better fix that oh this is the worst okay we have to do this again I'm not looking at all like a pip pet all right T two okay let's cook some sugar to make my edible glass I'm going to be cooking my own sugar rather than using iselt I'm putting just a tad of the orange extract into my sugar just so it has a little flavor tie in um to what I will be serving the judges I wanted to use the cooked sugar over the iceal nibs just because I think it's inherently a bit more risky instead of using something that's pre-cooked and a little bit more safe so I think at the end of the day it shows a little bit more skill I'm going to one by one pour some of the sugar into the silicone cup molds and kind of cast it along the side so I have half a beaker that I can shatter as I want okay we're doing this I think my cake is cool enough to start building I get to work frosting it with my toxic color green buttercream and now I'm going to make my isal glass test tubes I like isal over sugar because it's more stable and it stands up to moisture way better than sugar just trying to make the lip on the glass tube you play with ice malt too much it gets cloudy is what it is Lillian I see missing fingers I see broken glass what else do you have going on those centipedes I made chocolate chip peanut butter miso cookies so I am going to put this in the middle of my plate okay and then I'm going to make it look like there's a fire going on and then the uh the glass cabinet is melting and then I'll have sharks flying everywhere and then I'll have bugs and maybe a few fingers what do you think that looks bench going right up the nose you're a woman after my own heart we can be friends Bakers 10 minutes left on the clock you are caring me Jo somebody's winning immunity oh man I literally am the one with the worst sugar work here I go back to my second round of sugar pie pets and I realized it's basically the same thing happening again yeah it's already too late I need to move on not working I remember that my flies I still need to have wings on them 5 minutes Bakers realizing how much time I have left and go get some sliced almonds kind of just glue them onto the Flies bro this it's not going to convey anything what I'm thinking in my head we got some wafer paper I'm using an edal marker to make eyeballs but these eyeballs are going to be encased in gelatin dude that's great here's my Iris to my eyeball I really specialize in my hyperrealism decorating so that's really what I'm going to try to make show sick nothing beats the bloodshot eyes that's how we're all going to look in a few days 90 seconds you want to eat some maggots oh maggots my favorite breakfast it's not Halloween without blood when I push the eyeball in it it'll fall down naturally my station looks like a Halloween Massacre now am I missing a finger oh 30 seconds get that in the eyeball word okay you know what I want to put some more blood time's up time to taste your smashing desserts yes Manny please welcome our hallow judges Carla Hall let's experiment Zach young oh man nice to meet you and Stephanie Boswell hello I don't have a clever line so today I made a butter shortbread cookie with a lime curd filling Citrus crumble on top the color the textures that you're giving us the green looks septic it's fantastic that says a lot I mean this is Halloween we are specific about our greens I like how you are giving us parts of the funnel I can smell the shortbread I do a lot of shortbread kind of my thing I'm going to get some funnel glass some eyeball and it is a sour glass oh you flavored the glass I did I love how you flavored throughout the dish turning the Isam Mal into that sour candy I do think that the ratio of shortbread cookie to kurd is a little off going forward think about the ratio of things think about how we're going to eat it gotta yeah like I had to unhinge my jaw to get that in and we all know I have a big mouth settle subtle all right Megan I love science to begin with and when you look into a microscope you're looking with your eyes so sometimes your glass Shard gets into your eye oh I see I'm going to love you this is so good what's on the slide that is a little gelatin contact quote unquote so yes oh there's one on the eyeball too yes I want to make it more realistic and fun to play with you are wild thank you I love the blood I love the the the gore I love this eye with all of your optic nerves hanging out it is so fun ooh it's a maple bun cake with a Swiss mering with candy bacon and a cake pop with a glass Shard right in the middle so the eyeball is a cake pop yes oh so I'm going to taste a sugar glass here MH uh it was almond oh yes it is so the cake itself it's like very like toothsome and Hearty and and satisfying but I'm not getting Maple and bacon here the cake pops and the lenses I would have liked them to have more flavor because we're going to eat them if we play with them we're going to eat them and it should add to a flavor profile that you already have thank you Megan thank you thank you I love where her head's at I love what she's bringing you can't teach that kind of thought process yes right oh my God I love Cherry's hair Cherry's my spirit animal up top hello Judes I made a pair aut finer with fenol a phenol white chocolate mousse and fenol peir slime Siri you clearly understood the assignment it looks like a flask it looks like you have a real masterful hand with sugar work it is bubble free it is perfectly thin and I love the way you thought about serving the dessert it but I feel like with the glass you sort of want to get a little more Gore just going forward think more Gore because we are it's Halloween just go to the crevices of your darkest mind okay yeah that is so satisfying okay I think this is just spectacular great thank you I'm not usually one that enjoys Anis flavors but I like them when they are paired beautifully with pear and hazelnut things that light en it out also I had a little piece of the flask which is also Anis so everything is pointing to your flavor profile thank you Terry thank you I thought this was an amazing showing for his introduction to us I want a little more Darkness from Terry like I want the lights to be turned down and the Shadows to be spinning around this is going to shock you some people are just all nice no well I don't trust those people hello liil hi so I made a peanut butter chocolate miso cookie and there is a whole lot going on here let's talk about the decoration so I made a medicine cabinet and there was a big explosion big fire in that crazy lab that John ran but because he was a math scientist he also help my bugs in the lab and in that explosion he lost his finger okay I think that there are a lot of shapes that distracts from what it is you know moving forward in this competition having a really um specific message is important so that way you don't need to say a word and we just look at the plate and go ah I get it if you need the sign you haven't done the work on the design okay I got it all right judges let's taste it how William the problem is I have no idea how to eat this cookie how be free be free my friends you know peanut butter cookies are challenging right there's a lot of fat they can be dry they can be Sandy unearthing this peanut butter miso cookie was absolutely worth it you have the perfect lightness on the bottom you get that little bit of crunch that caramelization we're always asking people to uh salt salt salt the Miso gives you that but it's a more Complex Salt judges thank you so much I see so much potential I mean I feel like Lillian just like dumped her entire brain on this plate I can't wait to see where this goes I just hope Lillian fingers it out oh no points no points Sam Mana hi so here the science used too much power when he was working and the LA just explode went to change it and he cut his finger uh he doesn't take care of his hand too much so it's a little bit nasty there this entire plate speaks to our motto here at Henson Laboratories safety third pretty great in terms of it's definitely readable as a light bulb with this inclusion of the little base on there this finger is dirty it is misshapen but I feel like your fingers may look like this when you work at hints and Labs uh exposure all eight of them so inside my bul I have a deconstructed swe po buy oh it's hanging oh I adore this cranberry it is perfect you still have the texture it is tart I love the crust it is light it is flaky but your glass I wish you had flavored it and think about things like you had extra pough you could have used that to make the finger can I give you the finger Aaron after a long night of experimenting with some blood oranges I had a few contamination issues and my beakers of course were knocked off of my counter from our new inhabitants here in the lab and I took the liberty of scraping up the mess for you cockroaches and all I love this story I tell you my favorite part of this Beaker journey is here that looks like the bottom of the glass you can still see through it almost as well as a perfect paint of glass and I did want to clarify one thing I actually did cook my sugar from granul L I didn't use I smol did you just did you just want to clarify that so the dessert inside is a flowerless chocolate cake um there is a cacao nib infused mousse on top of that the blood orange sauce splatter and then the Cockroach has some ftin so you get a little bit of that exoskeleton crunch as well M did you flavor the sugar glass there's a little bit of orange in there to kind of tie it in with everything else oh what I love about this is that everything has its place you've got bitter in the chocolate you've got crunch with your roach the creaminess your sauce Citrus and your sugar glass is really delicious too because it's actual sugar thank you thank you thank you Aon thank you thank you mhm all right Aon knows how to play the game Carla P the roach it's so good I ate my whole one Joelle so I created a chocolate and caramelized fennel Tor with a candied cumquats I did a peir Julie and a Moscone cream this is a fancy piece of glass oh thank you I just wish that you had tied the glass in with the pastry more I completely agree with Zach it is beautiful it looks pastry Boutique and you went and I'm going to put sugar work around it and that will all make sense got it all right man cut it up let's get into it ooh ooh I mean h look at that execution wise there's nothing about this I can knock really thank you really your pears are poached beautifully the candied cumquats add this beautiful brightness to it and another dimension of texture textbook dessert I just wish it tied into a story right hi hello so today I made for you guys a no baked pistachio cherry cheesecake with a roasted pistachio Ram crust and a white chocolate ganache on top and for my petri dish I put on some maggots so that it looks like it grew bigger lab grown maggots are always the best the story that you've just expressed to us verbally could have been told so much better as like a single plated dessert and the maggot spread around the plate and overtook it here this to me feels a little sick okay I'm anxious to see what maggots on performance-enhancing drugs are like this is why I love Hall the maggots are so beautiful yeah and there's blood on them so that's nice there's blood on them yeah it was a very sunny delivery and there's blood on the maggots I want more flavor I could have used a little more cherry so that you're getting this acid and a pop and the glass it didn't really bring much to the party the maggots the decor rating are fantastic but it's just um a large hunk of fondant that I don't want to eat as you head into this competition you should think of leveling it up okay like where else can I go with this can I take it out of the cero dish okay hi Carl hi oh my gosh I'm so excited are you good I am I'm having a fan girl moment for all three of you there's four at the table for already fan girl over you he doesn't get a vote he doesn't get a vote so I got a test tube and I'm sorry but when you break something the chances of losing a finger are very high it is gross which is exactly what we're all about here I wish it was just more refined a little bit cleaner like the sides were a little bit crisper I do wish that the test tubes were Hollow there's a ton of tools in the pantry use nonstick spray then you could poked a Hollow hole in it okay all right let's eat okay okay that was gross the cake is a coconut cake with a raspberry cheesecake filling toasted coconut and an American buttercream I love this coconut cake it is so moist your isal it has beautiful Clarity but no flavor this is your time to show off just more is more do everything okay hello Jil hey you are representing haunted hotels All Over America I mean it is tough but I got to try to keep the spirits alongside me somehow a lot of just rounding Corners going did you hear that what was that I made a ginger molasses Cookie Sandwich filled with a spiced ganache and a couple of flies on there one of them's kind of cut in half if you're going to do something this simple everything should be really tight yes I want those flies to be photo realistic yes as opposed to a little bit of faet and some almonds the pipe hat bothers me I would have just taken a straw and poured the ice malt into that and then snapped it broken it and you would have got the effect of a pipe hat oh wow sometimes the most simple solution is the best this eats beautifully it holds together all of the textures make sense the molasses cookies are baked perfectly but they're still a little soft awesome the ganache is beautifully firm I think it's just the decorating that needs to catch up to that JL Your Pie pet would have benefited with a little bit of flavor all right thank you thank you thank you the question becomes where did all of his time go that's what I was thinking cuz we've we've had people do entire plated desserts encapsulated inside a blown sugar flask Bakers your lab glass desserts shattered expectations but two of you really broke through in this first challenge those Bakers are Ty and Aaron y however only one of you can win the advantage and that Baker is Aaron your flowerless chocolate cake with blood orange looked like a fine dining plate with a dive bar cockroach and the judges felt your story was as clear as your glass Beaker for winning the Thriller you've earned immunity in the killer challenge thank you that immunity comes in the form of this potion come on up and get it but I would drink slowly I killed a whole bottle went blind in one eye with the immunity potion you cannot not be eliminated in the next challenge no matter what you bake but you can win so the judges want you to swing for the fences understand all right I think I can do that Bakers let's do some science shall we oh no now Baker the very first chemist here at Hensen Labs Dr Max Morse pass on decades ago and his ghost loves to create terrifyingly toxic messes for the HazMat team to clean up so for your killer challenge please let this bubbling toxic sludge inspire you to create Sinister bubbling desserts to appease the dearly departed Dr mortise your bubbles can be made out of anything you want boba pearls mired glaze moose balls gelatin spheres pretty much anything but actual soap no soap in the cake no soap and feel free to add delightfully creepy lab accents of your own design and make your bubbling desserts smoke using dry ice I'm going to die dry ice is going to be really spooky Bakers you have 2 and 1/2 hours for this killer Challenge and When the Smoke Clears one of you will be headed to the cryo chamber never to be seen again oh unless we figure out a way to reanimate you but honestly look at our work I wouldn't count on it and your baking time starts now all right let's see what are we going to do to create a bubble effect for a cake is very tricky bubbles can be very fragile they can melt they can fall apart I have to channel my inner mad scientist I'm making a coconut chocolate cake with a couple different feelings coconut cream and a chocolate mousse because the flavors remind you of Halloween candy bars I'll make my cake look like a cauldron with some Icy mold Flames the dry ice to make it look like it's boiling inside raspberry guts and I decide to do what I know I can do best some sugar bubbles the judge is told me that I need to make my dessert a little more gory getting a little slimy jelly guts let's get sinister sinister I am bubbling away the judges told me focus on what's important but at the same time I already have so many ideas spinning in my head the brain doesn't stop I'm going to make a Reda cake filled with brigo sauce brigo is a Brazilian candy it's kind of like fudge and it is my current love and and not falline and for my bubbles I'm going to make boba yes Boba is actually tap your G ball usually it's a fun textural contrast to a smooth and silky dream okay better is going to the pen my decorations is there is a flask suspended there is a face that his skin is all burn some gauze it is like a chocolate chemicals SP which is I think the most delicious kind of spill right okay this is good if anybody needs cinnamon I have it and everything else so I am making a spooky pumpkin cake literal a pumpkin cake pumpkin and cake and that's throwing up all of his guts and Bubbles and also it's going to have some spooky smoke coming out of him wow that's uh I think that's the judge's love language Gore yeah we love that I'm going to be doing a lace sweet potato filling everything anything fall I want to incorporate let's talk about how you're going to make your bubbles uh I'm making my bubbles doing white chocolate something that is very simple so I want to really have time to decorate decorating like hyper realistic cakes is definitely what I have in the bag and you know I like to make people a little bit uncomfortable with my bakes how you doing I'm okay okay good as long as you stay cool calm and Collective once you start stressing that's when everything goes bad that's what I found out today I'm doing a tart with a pistachio Ginger Snap crust pomegranate curd no dye required and a blood orange curd I wanted to look as if blood and toxic waste have bubbled up from the grates in a lab on the floor for my bubbles I take orange juice and eggar egar bring it to a boil when the juice and egar hits the cold oil it makes a very thin membrane the liquid hits cold oil and Spates Spates yeah sure something like that I want my cake to look like a toxic waste spill but elegant I'm thinking what is green and yellow that I can translate into the food so I immediately think of lime like okay what goes good with lime coconut what's yellow there's passion frood so I'm making a passion fruit and mango mousse cake with a coconut lime sponge and a puffed rice and sesame crunch it's going to be the base for my cake my crunchy element got to have that texture I'm going to make a toxic lime glaze I'm going to purposely leave out a little gelatin so it kind of runs a little bit I learned from the judges that you got to nail the theme so I really got to nail the bubble theme today I'm going to do bubbles in multiple forms chocolate sugar mousse and I'm going to try to do some tapioca sludge so there'll be a whole in the middle of the cake that I can sneak the dry ice inside the Smoke's going to kind of envelop the whole cake in a very creepy way hi Jil we've talked about the fact you work at a haunted hotel are you haunted by the judges feedback basically don't make it as simple and focus on you know oh focus on the details and right also just keep everything make sure SP anything yeah I'm going to make a chocolate cake a hazelnut crunch in the middle I'm going to decorate my cake to look like a toxic waste Barrel and it's going to be spilling oozing some bubbles that I'm going to make out of raspberry gilet my dry ice will be smoking where the bubbles are oozing out and the plan is make some sort of mutated animals but not simple ones not I like the Flies you want to make something really gory and realistic yeah I'm going to make some mutated Lab Rats made out of modeling chocolate and milk chocolate mousse forming that mutated body you bite me am I going to become a superhero have the unitard come on please be enough come on please be enough oh my go that's not enough cake batter I need to remake another batch cuz it's too small I'm going to lose time on this that I wanted to focus for decorating 2 hours Bakers really come on how you doing over there Aaron Mr immunity don't worry about it with the immunity I'm going to be quite adventurous in terms of incorporating different flavors if you win two right out of the bat when you have immunity it's going to be a statement that is definitely the goal to win both immunity potion I don't know if you've tried it it's about 3600 proof so yeah like the way your grandmother puts on fragrance just a DOT at the pulse points I'm going to be making a tart with a gram cracker crust on the bottom a triy spice caramel a sweet potato pie filling with a coconut Diplomat on top Diplomat essentially is pacia cream with some whipped cream folded into it trai comes a little bit more onto the scene during the fall and sweet potatoes as well and I think coconuts a great flavor to tie both of those together a lot of the times this year you kind of see witch cauldron so I'm kind of thinking like some bones some eyeballs sticking out of there like it's a potion I'm going to use Boba for my bubbles to kind of tie it back to the tee part oh really okay interesting I'm going to do brown sugar B bubbles for mine I see you copy cat you know what good luck with yours at least I'm not up for elimination today I thank you I will take the look I simply love milk tea so I'm going to make a bubble tea inspired cake my cake is chiffon made with toit stepan seeds adding the toastiness and the nuttiness the advice that I learned from the judges was that I shouldn't play it too safe and step it up and I'll just like a casserole cheesecake and then for my filling coconut milk pasture cream that I Ste black tea in with my dessert is going to look like a boba monster and I'm going to try and put flesh fondant on top of it and make it look bubbling by casting some sugar I'm going to make it really creepy Boba monster that doesn't sound too bad to me don't worry oh I'm not not I'm worried judges said earlier that they wanted more filling so this will definitely be a nice thin crust I'm making a patre tart it's a sweet tart dough really buttery and really crisp and it's very light so there shouldn't be any issue this time with a raspberry chocolate mousse and a raspberry sauce on top you know pure classic flavors call me the spooky Martha Stewart that's it's kind of my thing to make my bubbles I'm going to use white chocolate and filled with a chocolate raspberry truffle and I'm going to do some white chocolate monster tentacles that are going to hold a mutated lizard creature cuz I have a fear of lizards you know just thinking of them crawling on me just like all right let's get going something burning is that you um oh yeah this one's toast Carly we will smoke your desserts during judging not right now oh my gosh I cannot use that first crust 90 minutes remaining let me think what am I going to do what am I going to do what am I going to do um we're just going to redo it so I'm going to do a second pistachio and Ginger Snap crust I hope this doesn't set me too far behind Bakers you are begging bubbling desserts to appease the Furious ghosts Carly are you Furious my inner Witch is coming out at the moment all right good hey Megan not off the top of your head what temp a cookie crust should bake at always low and slow okay yeah yeah we're going to use this oven so it doesn't smell like burnt butter you have 1 hour remaining I hate to burst your bubble no but one of you will be headed to the cryo chamber okay and let's hope it's numy I don't want to be the first one I'm trying to make a bunch of toxick barel so it's going to be a coconut sponge with line car and coconut Mose so I'm just adding a little bit green make it a little more toxic I'm going to use one of the silicone Ms freeze my dessert and then dip it in chocolate so I can give the shape of the barel for my bubbles I'm going to use the cocktail verification techniques first I prepare my cocktail lime Crum and then coconut milk wooho now I'm happy I'm going to put a little bit green here too I mix the cocktail with the alate in another Bowl I put my water and I put my calcium chloride in the contact to each other create like a membrane with the liquid inside math science wow and then you just need to drop it and it didn't work so that is cool for me I'm so happy right now the best day of my life is this one I never made them with coconut it's not going to work that is not happening so I need to do something else I I just decide to make a chocolate shell and just put my Shir inside cross your fingers that this work okay my red velvet is done next I am going to be making my own baa pearls I cook a simple syrup with water and sugar I'm going to flavor it with a little bit of cocoa powder and then I add in my tapa starch tapa bua balls stand to harden really really fast so I need to be fast and I'm thinking you know would it be nice if I put some of that brigo candy inside the bubbles it is a kind of fudge yummy my Boba will boil for maybe about 10 minutes they are big so they're going to take a little bit more time taking a risk here everybody's making Boba I made Boba traditionally they'll be soaked in some sort of brown sugar syrup when they place them into your drinks so I'm going to leave them as they you would typically find them M that's so good yeah I should open my own boba shop now I'm cutting my Sesame cake just free form because I want it to look as deformed as I can and adding black te coconut cream and brown sugar Bobo it's going to look like a deformed Boba monster I want to impress the judges so bad cuz I need to redeem my s from last challenge so there's Boba bubbles in my cake and also sugar bubbles outside of my cake sleigh yay we call this the goat technique so for my mango passion cake I'm going to do some chocolate bubbles with some of that yellowish greenish toxic waist color so I'm going to paint some cocoa butter in these molds line it with temper chocolate I tap it out so I have a nice thin layer of chocolate and once it sets up I'm going to pop them out and them together so then I start on my tapioca bubbles so I take some milk I take the tapioca I add some coconut cream and I add some green color called tapioca sludge so you're making bubbles out of two different things Yes actually three I also did some mango passion mousse bubbles with some of that yellowish toxic mirr glaze decoration wise are you going to work in any of the lab elements I might do a skull a skull and a scorpion i'm from Arizona we hunt scorpions really mhm so you go out scorp scorpion hunting scorpion hunting yes with the UV light so you can see them in the dark is that right the UV light they glow in the dark you kill them put them in the dehydrator and you put them in the spice grinder are you kidding me scorpion uh powder can be included in a salt rimmed around a margarita or a scorpion sugar does it have a taste scorpion powder kind of this like earthiness cuz they're in the earth you get weirder and weirder the more I talk to you do you know that is that a compliment I'll take that as a compliment you should it's the nicest thing I've said to you 45 minutes remaining he oh H seriously so I'm going to start assembling first I'm going to put a ring of chocolate mousse around followed with my coconut cream another slice of cake more mousse more coconut cream and then decorate like um cauldron make sure you leave a little container for your dry ice some sort of a cavity there will be a cavity check since the judges like things G I'm uh creating a spaghetti out of that raspberry gel that I made with the raspberry and the AA is that meant to be like guts guts brain red arteries something disgusting I think it'll play Oh My big ones big bubbles are floating so it means that they're going to be done I have been waiting for this for a long time going to have it soaked in chocolate syrup so now I need to start building my cake oh no I broke my cake oh gosh oh no that cake broke thank God I have another one here oh gosh oh no oh I'm trying to unmold my cake but it is falling apart I think I can salvage this okay I have this ring M I'm going to have to patch it with my frosting and what I'm going to do is because I have some badera sauce I'm using using it as a glue I think when you put like a notot falling in it will actually cover it up and it's kind of like a rustic texture yes 30 minutes guys okay well that's going to have to do SSH I'm hoping that the orange curd and the crust can firm up together we're living on the edge here you got this Carly I need to get this Evil Pumpkin Cake going first I carve my cake into a pumpkin and then I add my white chocolate for stability while my cake setting up in the freezer I start dyeing my icing orange and brown to get that realistic pumpkin look I carve out eyes nose and the mouth then do airbrushing to get that Dimension I use buttercream instead of fondet to decorate because it's definitely a better tasting element than fondant 15 minutes Bakers we're baking with bubbles I'm making uh some bubbles out of sugar I make some Icy M Flames that are colored in red yellow and orange and make my cake look like a cauldron with black cocoa butter guts in the middle of coconut cream Oh yeah double bubble double trouble I'm adding a mirror glaze to my dessert just because it'll really sell like the Oozy bubbly look Aaron how's that immunity treating you I'm nervous but not as nervous as everyone else what are you nervous about I'm always nervous this generation Manny you're awfully quiet I'm in the zone how do you know you're in the zone does the mustache curl even more what does that mean it goes in just a little bit higher for my white chocolate bubbles I pop them out and fill them with chocolate raspberry truffle filling I melt the two halves together on a hot pan stick them together and I place them on on top of raspberry chocolate tart a let's start getting spooky I am making a dead lizard mutant tentacles you're baking for your life guys remember the baker who's on the bubble will be eliminated thanks for the reminder this is a pomegranate CD be very gentle because my other layer is not completely set I am making toxic waste blood orange and marscapone mousse and my bubbles are going to fruit caviar they've just kind of gone into one giant goober nothing is going right today it's one giant cluster 10 minutes so we're ditching that and we're going with Hollow chocolate spheres and I am seriously out of time so I'm using candy coating they're going to be filled with blood orange mousse so we're going to turn them into bloody eye else I am going to present the judges with something everything is going wrong Welcome to My Life know my mov is not setting so I have basically just waste so I just take a piece of white phone and I just put on the top of each good try to make the shape of a barel and I cover it as the best as I can Samantha how's it going well this is the best day of of my life it's better than my wedding day how long have you been married never mind don't answer if you have to wait that long the answer is irrelevant JL your cake is scaring me but not for the right reasons all right let's see how fast I can decorate because I I had to remake the chocolate batter time management was going to be the biggest thing for me I'm extremely nervous I didn't do as well as IID hoped in the previous challenge so I'm trying to focus on finishing 5 minutes bers blood blood I wanted to put some lab rats in there there's no way you know what sometimes this doesn't matter how we get there slow get there right all right Holly you're terrifying me hi Don it looks like you yeah and I'm delighted to say that 2 minutes oh my gosh people's hands always start shaking and you look at them when you're at home and you're like jeez just take a breath yeah no how'd your bubbles come out I'm hoping it'll be fine same I wanted to add the gore Factor but I don't have time 1 minute all right I got some guts my biggest fear being stung by a scorpion hurry up Bakers get it done I have to believe it to make you happy details details all right that's it can we now breathe bubbling desserts smoke them if you got them literally right now the only thing I'm thinking about is I don't want to go home hello Holly hi John all right let's meet some of the spectral Spooks who haunt our lab she used to be the brains of the operation our former head of Neuroscience Carla Hall what I am so proud of all of my work that's so cool where where is this accent from don't know it's mixed up in the head okay on her last day in the lab she took a bad spill it's our director of chemical research Stephanie Boswell oh doctor oh thank God there you are oh my god I've been looking for you everywhere I just want to say thank you I feel at least 8 years younger were you starting at mummy and he's going through an experimental phase a reactor and chief Zach young I'm a little be good short and stout here is my handle here is my I can't take it anymore obviously the chemical spill has affected everyone Holly we asked you to make a Sinister bubbly dessert let's talk about what you made so earlier I was hanging out with John and I asked him to look over my bubble tea and when I came back something was crawling and boom a bubble tea humanoid oh I love the skin the coloring I love what looks like the sores and the infection the stitching it's so like 1970s body horror of like just something like bubbling forward what a difference between this and your first challenge ooh so I made a toasted sesame chiffon cake black tea coconut cream pastry cream and inside I also made b h bubble tastic I love the chewiness of the Boba but I want a little more flavor okay I want more black tea I want a little more Sesame but I love the texture it feels like I'm eating like a bubble tea we've got our eye on you you are clearly amazing with decorating so I would love to see your flavors be exactly as standout as your decor ation thank you oh right ter I feel like Carla has your hair with extreme male pattern baldness maybe I made a chocolate coconut cauldron where grandma anen was boiling inner guts and uh eyeballs Grandma Hensen was boiling inner guts with eyeballs yes first of all I'll have you stay out of my diary well I am really liking this dark side of Terry and I love your smoke I love the placement so it literally looked like it was bubbling over in this cauldron all right let's taste it I made chocolate coconut cake with a coconut cream and a chocolate mousse M tastes fantastic wow chocolate mousse is Fant fantastic it almost feels like a soft chocolate coconut bar and the textures are phenomenal as well down to the sugar bubbles on top they were actually delightful to eat they gave a nice little pop you're giving me Halloween thank you Megan so what have you made little Jack got into some trouble and turn spooky scary and just bubbles kind of coming down as well it's an amazing Jacko Lantern I love the fact that you chose to pipe in buttercream what most people would have sculpted in fondant because you've given us an entirely edible experience I love the way the smoke runs down the channels too the only thing that I wish you had done the white chocolate bubbles I would have liked to see more tie in with the cake yes so I made a pumpkin cake with a sweet potato buttercream inside this pumpkin cake is absolutely fabulous it really does read Autumn I love all of those warming spices the pumpkin gives it a really nice crumb I wish I had more of the sweet potato filling because I think your frosting is really sweet this is the second cake that we've seen from you and the cakes themselves have been really good bases for everything right now I want you to work on the fillings the other frostings yeah I mean I'm thinking about cake and friends the cake is great the friends aren't showing up yet like my birthday parties a a hello Samantha I have a toxic Barrel so the scientist he was drinking too much at work so he was experimenting with bubbles drunk too much and then he just dropped everything around him all right what's it look like to you Dr Carla the judges are looking at my desert I can see in their poor faces that they don't know what to say Dr Carla they are going to eat me alive Samantha be nice okay what happened um nothing worked oh yeah um my Desair didn't freeze and then I wasn't going to make a bom bone actually supposed to be a spherification but my butt didn't work so I had to do something at the last minute so I just put chocolate in the mle so basically my day was ah mess it definitely could have been done more precisely and more elegantly but that said you're still getting the point across so it's a coconut sponge H with a line car and coconut mousse and then my sphere is a shot of a coconut lime and rum woo I love the idea of the shot I think the filling was really good The Chocolate shell is thick and there's not enough like cake to actually warrant being wrapped in fondant I just feel like I didn't get enough of the substance of your cake or what was inside the bon bon it's really not a lot of dessert I know Samantha you wouldn't be here if you weren't great great so if you were to go forward you can shake off sort of the Jitters to be able to recover okay thank you that was nice yeah get a load to them Aaron if I press on this one she can't count in odd numbers Aaron you my friend walked into this particular challenge with immunity yes thank you for that so we can't send you to the cryo chamber but we did ask you to swing for the fences so tell us what you've made bubble bubble Sinister trouble toxic waste and lab cem Rubble oh eyes and bones and a chemistry explosion I hope you enjoy this oozing potion well somebody came prepared I think it looks fantastic I love the kind of juxtaposition that you've done of classic pastry and then throwing the bones in the bones look great and the bubbles just work beautifully in that setting thank you so this was a sweet potato coconut and chai tart with a graham cracker crust on the bottom a chai spiced caramel a sweet potato pie filling with a coconut Diplomat on top along with the boba pearls okay Shakespeare I'd like to eat this tart in a cave I'd like to eat this tart on a grave beautiful flavor kind of subtle but like nicely spiced I really like that caramel with the tee you're getting those like slightly bitter notes it's so close to being perfect but I wish that that sweet potato filling had been a little bit firmer set but your flavors are fantastic I'm just really happy to see that even though you have immunity you didn't relax it's really impressive hello judges hello oh my God let it happened what do you mean nothing oh okay so there is a toxic spill in the lab so you can see that chemicals are pouring out and then somebody got burned that was gauze I really like the pit of bubbles even with the the skull in front my biggest issue is actually the dowel that's coming out of the cake it looks like it was rushed and I wish that the cake was straighter something has to be clean in order for you to have your chaos okay so what I made today is a red Val of cake and I filled it with Bria sauce and Pon Pine and then some boba filled with Bria sauce Steph it's hard to read your reaction cuz it's sliding off your face tell us what you're thinking it's amazing your red velvet cake is fantastic your brigo filling the way it sort of melds with the red velvet is great thank you I love the texture of The Bean because everything was soft so I needed that little I was like oh that crunch yeah I needed that Crunch and the Boba I've never had brigo Boba before and I am a convert this is delicious I ate everything except for the modeling chocolate didn't didn't realize that I was actually piecing together my cake is like pH hello judges Manny the main inspiration was just bubbling spillage and just the creepy creatures stuck inside I mean I love a bubble party and you brought the bubbles I love that little wizard but I want airbrushing just to give it some dementia demension and check my connection definitely not firing any no not firing anymore I mean can I tell you the first letter is always right um so I think a little bit of airbrushing just to give it some Dimension and color and I think that would have sort of really drawn Us in even more Goa today I have made a Petr tart with a chocolate and raspberry mousse with a fresh raspberry sauce on top the bubbling aspect is going to be a White Chocolate shell with a raspberry ganache the king of shortbread and the shortbread crust is delicious the thickness is perfect I love the chocolate mousse it's not over whipped it's not over stabilized it cuts beautifully my favorite part of this is actually the bubbles the temper on this is really good the flavors are classic and they're classic for a reason I agree with Zach I think this is a little Martha Stewart goes insane I love this hello oh my God hello J I feel a little exposed oh my goodness all right J let's talk about what you have for us I made a toxic waste Barrel so a scientist mistakenly put some lab rats in there and they actually kind of came out mutated let's talk about what color rats are where you're from to me it looks like a child's birthday cake with um Bosom Buddies you can't unsee it like maybe if you had thrown a tail in there like or some feet or something just a little extra rattin I would have liked the dry ice to be coming out of where the barrel was open I think that would have been a super cool effect once again I think it's a little rough and ready I know the vision in here is hot yeah that's that's why it's a competition you know I made a chocolate cake I have a hazelnut crunch it's a vanilla Swiss buttercream don't forget the wraps oh yes okay this is a chocolate mousse with a chocolate cake insert and then that's a raspberry gilet M mhm hold on hold on let me just make sure my heart it is still beating and let me tell you why it's beating because this is delicious oh thank you I love the mousse it reminds me of like a malt and with that raspberry just sort of picks it all up that crunchy hazelnut fotine layer perfect so repeat after me JL work on your decorating I will work on my decorating there we go Carly oh my God hey car these are my friends hey girl let's talk about what you made I imagined lab workers walking in one day and noticing blood and toxic waste and eyeballs bubbling up from one of the floor grades I love the colors it's Sinister Ford kids party I wish the eyeballs were a little bit more eyeball like done in like white chocolate and you'd actually painted the eyeballs so they looked you know real okay all right let's taste it I have done a um my crust isn't coming out well I am pretty much terrified it's not it's not coming out how can I do this put a little elbow grease in that got it y there we go I have done a pistachio and Ginger Snap crust with um blood orange curd pomegranate curd and a blood orange and marscapone mousse I don't mind the thick cookie crust because once you bite it it's delightfully crunchy in the mouth I have never made a cookie crust before this whole experience has basically been um you know you get to a certain age in life and you're like well I can either start stepping out of my box or I can be on my deathbed looking back thinking I should have done this yes I thought well it's either going to work or it's not but I can say that I tried the age of possibility yes girl right I like your curd it's nice and bright I'm getting pomagranate and I get blood orange but it is not set up no it's a mess I'm not not going to lie it looks like something out of the lab it looks like it actually kind of looks like Stephanie's face to be honest oh thank you Carla awesome thank you guys how dare you Joel hello judges so I made a cake inspired by the toxic slime and the sludge that I'm seeing around here so I wanted to slime my cake and then the bubbles I kind of wanted to keep with the green but I wanted to add some other flavors so I made them chocolate and then I also made some tapioca sludge Bubbles and then I wanted to do a scorpion on top of my dessert be still my heart it's amazing it's Sinister it's bubbling it has shine it has technique there's so many things to look at here and all of them are perfectly executed please be good all right tasty time I made a passion fruit and mango mousse with the coconut lime sponge and then a puff rice and sesame crunch on the bottom that is a straight ball look at that orb I like that this is giving like tropical toxic meltdown I love the passion fruit I love the tartness of it this layer with the um rice cereal and the white chocolate you put in a little salt it is delicious and I just want to celebrate now that I've gotten into your bubble how thin your chocolate is it is pretty incredible thank you I'm getting both refined pastry chef and this kind of toxic meltdown this is exactly what you should be doing for the rest of the competition thank you thank you thank you thank you so much strong work just within two challenges he's managed to integrate who he is and his background and his story with what the challenge is I adore this Bakers your bubble desserts made the judges want to pop and two were efficaciously effervescent Joel Y and T oh wow wow okay but the baker who smoked the competition is Joel your toxic waste was Sinister and Sublime with delightful tropical flavors we will see you and tiry next week there were some other Bakers who made desserts with enough toxic cred to earn another week at Hensen Labs those Bakers are holly Megan Aaron Aaron you were the first Baker ever to win immunity so you would have been safe regardless Lillian Manny and JL let's go oh my God unfortunately that leaves Samantha and Carly please step forward Carly you tried something today you have never done before oh right and we could tell yeah your chart was problematic The Filling didn't set up and it left the judges with sort of a toxic mess on their plates Samantha you had a hard day today too your toxic barrels felt disjointed and there just wasn't much dessert underneath all that fondant unfortunately one of you must leave this lab that Baker is Samantha I'm so sorry that is like I'm just sad that I couldn't show what I really wanted but proud that I keep going even when I didn't know what to do anymore cuz I was freaking out I was going to cry I didn't do it on camera I hope here's a cryo smok it's time to head to the cryo chamber oh my God it's elimination via permanent Refrigeration oh my this season on Halloween baking Championship science the witch in me is coming out oh should I be scared turn something Charming into something alarming oh plug body part decorated stuffed desserts it is literally the stuff of nightmares portal andrees with a demon coming out this is how you do Halloween oh what uh you want to play games then let's play how dare you oh I'm losing it we're not in Kansas anymore oh my God\n"