[Music] share your love and creativity for baking bake more memories with tried and trusted Royal baking powder [Music] here we are again the fifth season of taste Master sa Zola welcome thank you FR welcome to the new and improved and stunning taste Master kitchen my goodness incredible some of South Africa's top baking Talent over the years has walked through this very kitchen and this season will be no different this year we've received so many entries from small business owners earning an income from their passion and this year's prizes are bigger and bitter so what more could you want yeah and our partners and friends from Royal baking powder are joining us on this journey to change the life of one incredible Baker speaking of which let's meet our potential taste Masters [Music] I'm Melle Garder I'm fromone panga and I have a bakery at home when I walk into the kitchen for the first time I'm literally in awe it's like I'm in baking Heaven hello contestants Welcome to The Taste Master kitchen oh yes you've all shown that you've got what it takes to do big things that's what the season is about being crowned The Taste Master will change your life forever my name is pima I'm from mopani the reason I've entered this competition is to win and take it home to inspire the kids in my home area I can't wait I can't wait some of you are self-taught some of you are technically trained but one thing that you all have in common is your passion for creating delicious and tasty bakes is that right yes this is a baking show I thought this was a modeling competition now I'm just joking hi everyone my name is liri I'm from springb naland and I'm a radio personality at our community radio station the stakes are higher than they've ever been before being crowned the T master of season 5 will earn you 150,000 Rands courtesy of cap Tech business banking this boost of capital is the star ingredient you will need to take your career to the next level because beta never rests Cy take 150,000 you guys are generous but I'mma take it that would be a U-turn in the right direction for me I know sweet tooth which is my brand cuz I'm a sweet tooth is going to be a big thing because my ice cream shop is one thing that I dream about day in day out and that would be a good stepping stone for me to get to with 150,000 Grand price from captic I'm looking to launch myself into the rest industry by taking the first step getting myself a food drug the winner of the tast master will also walk away with 100,000 Rand in cash to spend at Samsung 100,000 Rand 100,000 Rand in Kitchen Aid Equipment Plus a Bloss Chiller from electrical Industries online with 65,000 W I'm very excited I could revolutionize my kid my name is bang I am born in Breen Soo I am 34 years old and I am a selftaught cake artist I'm sure you're all hungry to get baking see what I did there but before we start let's enjoy some cake shall we yeah first time eating someone else's cake so let me go and try this out my name is Phillip I'm from the northern Cape I'm a home Baker and uh very much inspired by my grandmother right cakes up everybody my name is ranuka I am 48 years old I live in Bon and I am a home executive I'm really liking the coconut I never thought that Chef Sola or Chef Fritz would be cutting a slice of cake for me back to the owner having cakes with Fritz and Zola is like dining with Legends my name is Atasha clance I'm 24 years old I'm from Victoria I am a professional bation sh B right there's only one cake that isn't cut that makes me extra nervous because there's always a Twist in the show I'm MTO I'm from Johannesburg I am a self-employed pastry chef and I just finished my degree in Psychology and anthropology what we have here are the most commonly baked cake flavors that we have all come to know and love passion fruit orange vanilla chiffon carrot red velvet chocolate and lemon but I want to bring your attention to the uncut baked item are we all familiar with this cake no I think it's the Battenburg yes this is a Battenburg cake it is two contrasting sponge flavors en robed in a Mazy pan I've never met it before so I'm super super nervous I have baked a batenburg in hotel School my name is prisilla Hearts I'm from Alberton hen and I have been in the food industry for the last 30 years so the challenge is this you must present your very own version of the Battenburg cake using Royal baking powder now the Twist and of course there's a Twist to this challenge you may not bake any of the flavors that you tasted here today we want you to come up with two unique combination of flavors that represent each of your personalities before we move on we've invited a very special guest into the tast master kitchen she will share her tips and tricks to help you create a beautifully decorated Battenburg cake please welcome from season 2 Samantha leang my name is Samantha leang and I am a wedding cake designer and I'm also a former contestant on taste Master season 2 I specialize in realistic sugar flowers and every single cake I make is unque and I'm hoping that I succeed in telling a very personal story through the cake for every couple the main reason why I feel my clients choose me is because they want to express themselves in their whole day and it's important for them for their wedding cake to be a statement piece so the bigger the better and the more attention to detail the better when I'm not in the cake Studio I am still in the kitchen but I am cooking anything sweet or savory since I I was a little girl I've always been interested in food learning how to bake or learning how to cook they say cooking is an art and baking is a science and so I feel that kind of balances out my personality really well and it's also my love language and I enjoy spoiling people whether it's sweet or saory I had a lot of fun on taste Master season 2 I learned to speak up for myself I learned to stop doubting myself and so I hope that these are two lessons that the contestants for this season we'll take with them as well welcome Samantha thank you well how does it feel to be this side of the table um the pressure is kind of the same my nerves so today she's going to give you a bit of a master class show you how to work with maip pan and show you how to make things beautiful after the break it's the first masterclass of the season and in true taste master style there's a Twist Clover classic mayonnaise tanginess the way you like three levels to suit any taste bud made with love by Clover hi guys and welcome to my master class where I'll be taking you through making my lemon and blueberry Battenburg cake step by step so in here I have five eggs and I am going to beat The Living Daylights out of it to get it nice and fluffy a good foundation for any cake is incorporating a lot of air and then we'll move on to adding our sugar I'm just going to slowly add in in my oil and as soon as the oil is incorporated I'm going to switch to our paddle the next step is our dry ingredients so into my flour I'll be adding some baking powder having a really good baking powder sets you up for success and it makes sure you get a nice bounce and a nice rise I will also be including some mayonnaise mayonnaise will make sure that my crumb is really nice and light and fluffy and then just to add more fat in there because cake is always good with more fat I'll be using some Clover plain vanilla yogurt I'm going to add my mayonnaise into my yogurt I am a Zulu girl and we only add mayonnaise to Savory food but I guess we'll try it we are now going to divide this into and then I'll be adding in my flavoring I have fresh blueberries that we have pureed and I've strained it matching flavors especially different flavors in one cake that will be the challenge I have zested two lemons and I'm going to use all of it as well as the juice of one whole lemon they will be baking low and slow at 160 my name is is Misha hosking I am from Cape Town Western Cape I am currently a lecturer at the College of Cape Town where I teach aspiring shifts I love baking I love the science behind it cakes are out of the fridge nice and chilled and now I need to just remove this little bit of Dome so just tucking my elbow into my hip using it to keep my arm steady all right now the next step is where it becomes quite Technical and you need to make sure that all your little squares inside your cake are even I'll be cutting each cake into three cuz I want three rows of three now we are going to ice our cake and stack our cake and so all I'm going to do is take the middle one out and swap it out with this guy now typically this cake is sandwiched together with Jam but I'm not not a fan of jam and all I have here is American style buttercream which is butter icing sugar and some vanilla and then in one fluid Motion 1 2 3 and now gets to the fun part playing with fondant and paste and I'm going to start with my Mazy pan it's very simple to make but it's also very easy to get it wrong so you start with icing sugar almonds and then you would use any kind of liquid as a binder I have never in my life worked with maaan I am freaking out a little bit I'm so glad that there is a masterclass just to at least guide us in some Direction in this challenge as you can see my fondant is nice and thin so I'm going to bring our almonds back over okay I am going to flip this over onto my fondant they even told us about Misa pan I normally skip that in the baking shop but here we are now it's coming back to biteen so now we can just cover our beautifully iced cake place it over the cake and gently smooth it out MAA pan is a very fragile product to use I think that would be a bit of a challenge for me and now I'm ready to move on to the next step which is the fun step and it's decorating I have chosen a very modern Lambeth piping method and I will be using royal icing next up I think I want to add some Ruffles to the sides so I'm going to be switching to this tip it's a ribon tip I put my cake decorating skills at an average of 6 to 7 good but not as good as Sam my favorite part is making the sugar flowers and we're going to be making something very small and very dainty so please do Step Closer roll a little Bley in your hand and then form it into a cone shape next up we're going to take our ball tool and insert it straight into the center now we are going to make five cuts to form our five petals so I'm just gently pressing in she makes it look so easy but it will be a challenge I'm going to just just gently press and there's petal number one gently press petal number two Samantha is making the cutest little flowers in 5 minutes honestly that is one of the tricks I'm taking home like I'm putting that in my back pocket I'm going to take my wire and we're just going to thread it through and you want to pull it until it just disappears and we're finished oo thank you Samantha that was an awesome masterclass another round of applause for [Applause] him wonderful I'm sure you're all very eager to get baking but before we set you off there is one more very important detail that we haven't gotten into our friends at Kitchen Aid have once again come on board to give you each your very own Kitchen Aid you get a kitchen aid I get a kitchen aid everybody gets a kitchen aid the color of the the gift that you will receive will be the color of the kitchen a that will be allocated to you for not only this competition but obviously to take home in any random order please receive your gift I definitely know this is a Twist oh I prayed to have my own kitchen ID and this is my lucky day okay okay okay I got the blue Val one which is the one I wanted yes oh yes I got candy a I got the that I wanted okay everyone go find your kitchen aid and take up your station I've always wanted a kitchen aid possibly the best gift I've ever received in my life contestant you will notice that we have placed two kitchen I stand mixes next to each other for today the person next to you will be your partner in this challenge ooh B we are feeling very excited about working as a team our kitchen is looks so cute together I mean we all know that pink and white works well together right this is it the very first bake for season 5 you will each have 2 hours to complete your Battenburg inspired cake each contestant in your pair will be responsible for one layer of cake in your pattern the top three teams from today's challenge will move safely into the next round of the competition the bottom three teams will move into our first elimination challenge of this season are you ready your time starts in 3 2 1 get Bing first challenge of season 5 I'm super excited the team challenged we're going to see some true colors come out and we're going to get a feel for the contestants and what they able to do now Sam being on this side does this conjure up any memories for you it's a lot of fun being on that side discovering new parts of yourself you didn't really know you had and I'm really looking forward to seeing how this challenge is going to bring out certain quirks and Personalities in each of our contestants I'm doing a strawberry sponge cake and and I'm doing a mango and saffron and I think it worked well cuz we both found out that we have we're going to work we're going to work with fruity flavors which is great and now we're going to call us Tutti Frutti I'm feeling a bit stressed about this te challenge we're doing a strawberry macademia and Whiskey battenberg Cake my input there is the Macadamia and the whiskey given is strawberri the macadamia nuts are just to give our sponge a bit of [Music] crunchiness in here I have got our almond flour and icing sugar I'm going to be starting with the sponge cakes black sesame and the nutmeg is Priscilla's idea and the cinnamon is mine so we're trying to like incorporate it into like one beautiful bottenberg cake I'm feeling quite confident cuz we got our game ahead we got our recipes we nice and prepared so we know what we doing we are making a malfa pudding and a cardamon and saffron Battenburg cake and it's going to be paired up with some nice tsed Dela and almond Mazy pan malfa represents my personality as it's something from my culture being South African and M I grew up eating a lot of atic foods saffron and card flavors used all the time my name is Rio I'm a nutrition coach and dig marketing business owner in K toown A couple of years ago I was dealing with some quite severe health issues I wanted to study nutrition so I could understand the fundamentals that would enable me to live a more fulfilled life I take your conventional treat and turn it into a nutritious delicious bake good such as a high protein fiber packed pancake I have taken my love for Content creation and married it with my nutrition to develop an online platform that is accessible to women who want to learn more about living a more healthy and sustainable life I entered the taste Master because I've always had an intrinsic passion for food and baking I'm not a train shf and I thought that this would be the perfect opportunity for me to P an in on my skills and challenge myself you two can make big things happen and be part of the taste Master essay action we want to see your interpretation of today's challenge bake a creative Battenburg cake using Royal baking powder upload it onto socials by replying to the competition post and using the # theast Master sa and # bik more memories and you could win a kitchen night stand mixer of your very own happy baking up next contestants learn that working in a team is tougher than they first anticipated who will influence the nation with their creative bakes bake more memories with tried and trusted Royal baking [Music] powder we're very excited because we seem to have had similar flavors the pachio sponge is ripped representing me because I'm adding cardamon powder and Rose Essence something that us Indians love to add to our bakes and I'm responsible for the raspberry strawberry flavor it represents my personality because I'm a little bit [Music] fru we're going to make one cake base and then divide it he flavors it his way I flavor it my way and then we're going to combine and Conquer I was going to make a rose and lii cake that really was going to make a champagne cake so we decided to make a rose lii and champagne cake the Clover classic is going into the batter that we learned in the master class you know that's what I'm doing I was planning on doing a raspberry and pistachio cake with a white chocolate ganache I was planning on doing a pistachio and a rose flavored cake we are compromising by putting these two flavors together okay the rose actually represents with very well because I'm a person that wherever I go I give this sweet Aroma the pistaches I would say represents me because it goes well with everything I really love to get along with everyone and everything hello ladies hi hello judges have you both baked a Battenburg or something similar before I tried doing a Battenburg before it was a disaster cuz the different colors just Blended together but I think today we're going to we're going to do well and you're going to bike separately obviously we going to bik to separately yes that solves that issue hey yeah okay I see a lot of a bright color cake happening here over here is this your component of the BBG yes so I'm bright pink feminine so I'm doing a rose and liri what is your components the champagne darling champag champagne darling touches on the risk side we like a bit of a risky start okay well best of luck guys thank you I'm using my sour cream from Clover because I think it adds a nice little bit of fluffiness to my cake I don't even know how to use these things let's go what are you working on over there we see lots of almonds fing on the maaan okay have have you made it before this will be my first time what are your cake flavors he strawberry and whiskey okay you guys are a very quiet team hey is this your way of telling us to just go away the silence is very loud good luck thank you so much I'm going to start making now the maip pan while our cakes are in the oven she's busy making the gache time is not against us yes we fine we're fine hello ladies hi there hello you look very focused and very busy we are trying to so what are you baking I am uh making a strawberry cake I'm doing a mango and saffron component as well oh saffon interesting and you both got the the kitchen EG colors that you wanted well done I mean hopefully that's a lucky streak that's going to continue definitely definitely so I'm making a quickly um that's going to be covering my cake and then it's going to be used to stick the mai pan and all the other things onto it so do delri is made of milk and the caramelization is activated with Bobb and sugar Rio yes how are you feeling about this challenge with him I'm by my side I feel freaking fantastic my name is W Gabriels private from Cape Town I live in the heart of the city in a place called bka I got into cooking at quite a young age when I realized that cooking is coming quite easily to me by the time I was old enough to go to calary school it was just a formality I mostly do fine dining cooking and water Cuisine I work for a couple of high-end clients that I've got all over Cape Town where I Ro specialty events as well as meal prep for a couple of really special clients oh my b skills is uh bit sketchy because my specialty in baking is more towards making desserts than do baking cakes and Breads and what a baker would do i a The Taste Master because it seemed like something fun and something different to what I usually do to challenge myself in a different way and i' get to meet new people My Philosophy is keep it simple baby because like if you keep it nice and simple and you have proper flavors you can't mess it up so at the moment I'm working on our sponge cakes cinnamon is me and then my lovely mom here is making the oh she's already told her she's she's her mom wow you do you accept that role I am a mom so it doesn't matter the black sesame and nut neck is her and luckily because I've never made maand before I got the OG right here okay I got the OG that I'm making a ganache with my Clover cream so that I can have a stable base put my maip pan [Music] over oh you're ahead you're already needing the ma cake is in the oven okay have you baked B and B before the both of you not at all worked out really well fantastic yeah okay just pass that batter cuz I need to scrape it up now that my pure is done I need to get it into the batter and get into the oven I think right now they're still in their full confidence I like the flavor combinations so far the teams look like they're getting on well and they're working well together but it's still early days a couple of contestants have already started their Mazy pan some of them look a little bit worrisome but I think overall there's an air of confidence and excitement now that the cakes are in the oven I am moving on to making the maip pan paste yours is too little don't you think cuz going to not look too beige I have to decant it again just recolor it time is munching away I don't know what is going on in this kitchen but jeez y'all contestants we are halfway through our first Challenge 1 hour left to go come on guys pick up the energy let's go we're freaking out a little bit we under a bit of pressure with an hour left to go we just have to push a little bit more and then we'll get there everything I'm doing today is for the first time so it's very interesting it's very nerve-wracking I'd like us to be a bit further along at this point now that the cakes are in the oven we have to get onto our other elements we pull this off yeah we are jez mly gets onto maip pan and I get onto mer glaze sticky stop hi there I see you got some gumpaste going on there what you doing I want to make little roses it's my granny's favorite flower just the Mazi pan is also nice and cooperate with us and we decided to flavor it with champagne as our liquid did you reduce your champagne at all or did you just ho straight I just it straight in and you're not worried about consistency at all the Samsung stove tops are so nice also I've always wanted a guest over at my house so this is like a bonus don't tell anybody but I'm like looking forward to winning it out and getting cooling vanilla sponge is perfect and the Mala needs about another 15 minutes longer cakes come out of the oven I taste them and they look nice and fluffy the cakes are absolutely beautiful yeah you see it Springs back so I very very happy Royal baking powder did the trick yeah how's it cake B it's burning on the top but it's not why the temp is too high the raspberry cake has a little extra liquid in it I think from the Fresh raspberries the top is cooking but the inside is not cooked yet but don't stress don't stress the came and the other one I'm looking at cake and I can see it has sunk I don't think it will we opened the oven by mistake within 10 minutes but it's a disaster actually I don't want to lie contestants you have 30 minutes left 30 minutes everybody let's go let's go let's go the pressure is getting worser coming up in a race to the Finish emotions run high and time gets the better of some contestants better never rests so be the star to take your baking to the next level with Cy [Music] Tech do it like it it it like this beast pooke at this moment in time our cakes it's not bacon taking way too long than you do that we have a little bit of cake batter we're going to put it in our little trays hoping that the little bit of batter that we have is going to be quicker than the cake that is currently in the oven where yeah cakes out of the fridge they're nice and cool perfect temperature to start assembling it is that your Mozzy pan it is um it's looking a little blunt okay you happy with it though I'm going to have to be my Mala is looking nice and sick Samsung Aven is working amazing look how nice it Bak this the cake sponges a little bit delicate than chill enough and all I'm thinking is I need to get this maip pen on this thing is frustrating me Brown it shouldn't be like brown because of his bending you see it's a mess I just wish there was something to back up I have no idea what local feel be going with to decorate this cake but I just get going there's 23 minutes left I mean we need to get moving just over 10 minutes left to go are we going to finish this thing we're hoping to finish it I'm only seeing one color sponge though the other one is still in the Bloss freezer so okay so it's baked and it's cooling down okay it seems like you guys have everything under control set yourself up for Success final 10 minutes nerves Clarance SC spinning the other one is also very very hot I'm even minut we have no cake assembled we are crunching as much as we can mly is currently looking at me with the most horrified days um I am covering this hot steaming cake with buttercream this is not important let's focus here I'm stressing just that away we wanted to cover the whole cake with Swiss Marine buttercream but there's literally like 6 minutes left yes thank you it's the final few minutes I pick up the Mazi pan and I'm putting it onto the cake [Music] the multi pan is [Music] part I'm shaking girl now it's time to put the mirac clay on and it actually turns out really really really well better than we expected yeah we're hoping it's going to save us so these two we just going to put up here now we are assembling a hot cake at this point we' got two minutes left maip pan is on I'm cutting the overhang to make that Perfect final touch Li baby Li m- this is not going to goe you are making a little saing cream right yeah and it's not whipping it's too loose it's fine I can pipe it bring it here the decorating is a Mad Dash I'm freaking out at this point 10 9 8 7 6 5 4 3 2 1 Stop baking step away from your bakes well done done guys thank good cheat done a big flop very very disappointed I'm shaking 15 minutes to go there was no cake so to have something on a plate is really overwhelming right now I didn't think I'd ever have a complete cake yeah I really do think it looks good I think it also represents our personalities it didn't come out as we planned but we super proud I got no idea what happened we were on track don't I'm not a failure this is not [Music] me so the first bake is officially over textbook day one reality check yep it's unfort forunate that there has been some flops I do feel a little bit of camaraderie with them being in the situation before so my heart really does go out to them besides that I'm really excited to taste the flavors that they've put together so should we bring on the first bag let's walking after show with our bake we a little bit yeah exactly welcome to your first tasting Natasha how did it go my first experience was quite nerve-wrecking in terms of appearance I wish I had like bit of finishing but we just didn't have time I am 65% proud this is a very successful Battenburg I think that the texture of your sponges is really lovely it's got great structure the Mazy pan itself I think that you could have rolled it out a little bit thinner I am definitely getting almond flavor and almond texture I recall you mentioning that you added some of the champagne into your Mazy pan and it's a very subtle flavor and I think maybe if you had reduced that down it would have been a little bit more of a gut punch almost I'm not getting much flavor I get very subtle Rose those leechy nuances that came through were magic presentation wise I think you could have done more I am shaking in my boots walking up to these judges because what I'm about to present is a shaker deep breaths Priscilla is that how you feel about how today's challenge went yes our actual cakes are in the freezer still the ones we had initially wanted to use did not bake fully through and what we had that was baked that you have now was just the little scrapes that we had left I'm glad to see that the decorative masterclass was not wasted on you I know how flavors are going to save us honestly we have really good flavors in our cake don't judge a book by its cover the first bik I took took me back to my grandmother's home I thought the flavor of the Mazi pan for me was quite nostalgic the earthiness of the Sesame I loveed that the flavor of your cinnamon cake was really comforting it reminded me of M that the icing it's a very dense texture for me the texture of the Sesame sponge spot on beautifully baked open crumb eats really beautifully the cinnamon one a little bit dense for me so I think that you guys have an apt understanding for flavor I think that what lacks here is just finesse in terms of Technique we wanted to translate flavors that we both really liked together and I'm glad that it translated to her as well because we needed it walking up to the judges we are experiencing some nerves how was today is there anything that you would have changed absolutely nothing this experience working with bang was absolutely amazing I did not know what her strengths were and what my strengths were but together with communication we were able to pull this challenge off ladies that pistachio cardamom spice cake amazing thank you in contrast the berry one I think if you'd maybe ground up the freeze-dried strawberries and put them in it would have colored the cake in a more beautiful way so that it would have looked a lot prettier I think there's maybe a moisture content issue or like a ratio issue with your raspberry cake cuz all the fruit kind of sank to the bottom your buttercream it's really nice and silky and smooth but that butter taste is very overwhelming overall I think you've had a great first bake well done ladies thank you we're feeling pretty confident yes we're feeling confident that we will not be eliminated in this first challenge still to come did pumla and given do enough to save themselves from entering the first elimination challenge who will influence the nation with their creative bakes bake more memories with tried and trusted Royal baking powder going into the judging room is Nerf wracking we can all tell by your smiles that you are very proud of this creation everything went according to plan and yeah this is what we have envisioned when they take that cake and just eat it slowly bit by bit just waiting for the feedback to come stressful I love the color spectrum of this cake it is so pleasing to the eye and it felt like there was a high level of execution applied here today so congratulations on that in terms of texture of your bake is very successful the flavors of your pistachio cake was really nice I enjoyed that your white chocolate was a really nice accent to the cake flavor and didn't overpower it I did miss the flavor in your pink sponge though I picked up a bit of rose in your Mazy pan and I I made a point to eat that with your rose cake and then it did sort of Blossom and Bloom and I thought it was really delicious this cake was Sensational at Lea love the rose mipan combination what a relief I'm super nervous to see what the judges have to say about our flopped cake I'm seeing some slumped shoulders how did that go for you didn't go as we planned and I'm also happy that we did something we tried a big flop but it is what it is this is hard for me to eat the flavor of the whiskey is not jelling for me with anything when we spoke when the disaster struck you said it was an issue with opening the oven too early and I don't think that's the issue I think it's a ratio issue in your cake the brittle is nice at least he likes the Britt going forward you will need to step it up dramatically to even compete in this competition I think we're going to the elimination round but we're going to save ourselves we're not going home I'm feeling really really nervous I'm looking at the cake and it's melting today your teamwork Made dream work this looks beautiful okay so well done you guys took on a lot communicated well with each other and that is a big part of the taste master and I'm glad to see that you functioned well together and did well I'm exhausted I'm just happy that we got something on our plate we just managed to do what we needed to do it showed us that we can do this yeah I think visually really pretty really feminine I love the colors and I think when Fritz cut into it we all were like oh that's pretty the thickness of your Mazy pan beautiful and it made the entire thing even more elegant the sponges the strawberry one under baked when you chew it it goes back into dough form the mango one the fruit it stole moisture from the actual sponge itself so it made made the entire thing really dense so as pretty as it was it didn't quite live up to its visual expectation I do want to commend you on how pretty it looks you guys also thought outside the box and you pulled it off you nailed it so congratulations on that and I really do want to also congratulate you on your Mazy pant it's got an excellent flavor and an excellent texture and it was Tutti fruy and it was fun and the flavors were on point but technically still a lot of work to do looking forward to getting into an elimination challenge where we can really just prove not I think we can prove this we got this girl I'm feeling worried about going into the judging you just never know what they going to think Rio it was a cake you'd never baked before Battenburg tell me what went great and what didn't go so well today for you I feel like we worked really well as a team I feel like the brittle could have done with some work I feel like the decor could have done with some work let's go for it tast it it was quite easy working together because we both had a plan set up and we just merged the two because why not I really enjoyed that visually it looks beautiful you say you've never done anything like this painting or doing sugar work don't count yourself out just yet it looks great that cardamom sponge superb that Mala I was worried about how the texture of Mala and the cake would melt together but because you didn't soak it like a traditional Mala it completely became a cake it was cohesive that DL dele that I doubted AA sorry it's delicious my only critique is the flavor of your Mazy pan I think you're a bit heavy-handed with the Almond Essence that's almond Beyond yeah you could be proud of yourself of this one this is a a delicious combination yeah agreed Good Start guys well done it's always great when your food tastes like more now we got to make some tough decisions M ready Sam no going into the verdict we feel really confident we are hoping to at least be called number one definitely straight into the elimination round contestants you officially have your first bake under your belt I think that deserves a round of [Music] applause now you know exactly the kind of pressure that is involved in this competition time management is of the essence the two winning bikers today will each receive one of these oh they so cute really cool that is a royal baking powder pen which will give you a handy advantage in the next challenge on that note today's winning bake was chosen by the judges as the winner because it was the most cohesive when it came to flavor the winning bake for today is team black your B take your while it feels so so amazing that we were the team of the day and it feels even better knowing that I've got this cool pin to take us into the next challenge the first team to enter the elimination challenge is it's a very tense moment very nail biting it is nerve wracking team orange I think we can agree overall today very unsuccessful but we get to give it another go the next team going into the elimination round is my heart is beating uh super fast yeah my heart is and my throat it is stressful it is heart's puming team white although we loved your Sesame cake your cinnamon cake left much to be desired in terms of technicality and your finish on your bake wasn't as beautiful as you had wanted it to be the final team to be entering the elimination round is team yellow although a very good effort today you can now understand how high the bar has been set to the rest of you well done and congratulations you are safe I'm thank you my sister next round here we come and the others we'll see you in the elimination challenge this is just the Boost that we need to just show ourselves and be like we actually deserve to be here we will do better definitely going to do better and make sure that what we missed during this challenge does not happen again next week on The Taste Master sa after a thrilling first bake the bottom six enter the first elimination challenge of the Season they'll have to dig deep into their Roots as they celebrate our beautiful continents in a bird to stay in the competition from our family to yours The Taste Master essay made with love by Clover uh another Feelgood production [Music]
